id	sid	tid	token	lemma	pos
13286	1	1	Proofreading	Proofreading	NNP
13286	1	2	Team	Team	NNP
13286	1	3	.	.	.
13286	2	1	The	the	DT
13286	2	2	Story	Story	NNP
13286	2	3	of	of	IN
13286	2	4	CRISCO	CRISCO	NNP
13286	2	5	1913	1913	CD
13286	2	6	1914	1914	CD
13286	2	7	1915	1915	CD
13286	2	8	1916	1916	CD
13286	2	9	The	the	DT
13286	2	10	Procter	Procter	NNP
13286	2	11	&	&	CC
13286	2	12	Gamble	Gamble	NNP
13286	2	13	Co.	Co.	NNP
13286	2	14	Cincinnati	Cincinnati	NNP
13286	2	15	ELEVENTH	ELEVENTH	NNP
13286	2	16	EDITION	EDITION	NNP
13286	2	17	_	_	NNP
13286	2	18	Price	Price	NNP
13286	2	19	Twenty	Twenty	NNP
13286	2	20	-	-	HYPH
13286	2	21	Five	five	CD
13286	2	22	Cents	cent	NNS
13286	2	23	_	_	IN
13286	2	24	[	[	-LRB-
13286	2	25	Illustration	illustration	NN
13286	2	26	:	:	:
13286	2	27	_	_	NNP
13286	2	28	The	the	DT
13286	2	29	Story	Story	NNP
13286	2	30	of	of	IN
13286	2	31	CRISCO	CRISCO	NNP
13286	2	32	_	_	NNP
13286	2	33	]	]	-RRB-
13286	2	34	TABLE	TABLE	NNS
13286	2	35	OF	of	IN
13286	2	36	CONTENTS	content	NNS
13286	2	37	Introduction	introduction	NN
13286	2	38	The	the	DT
13286	2	39	Story	Story	NNP
13286	2	40	of	of	IN
13286	2	41	Crisco	Crisco	NNP
13286	2	42	Things	thing	NNS
13286	2	43	To	to	TO
13286	2	44	Remember	remember	VB
13286	2	45	Hints	hint	NNS
13286	2	46	To	to	IN
13286	2	47	Young	young	JJ
13286	2	48	Cooks	cook	NNS
13286	2	49	How	how	WRB
13286	2	50	To	to	TO
13286	2	51	Choose	choose	VB
13286	2	52	Foods	food	NNS
13286	2	53	Methods	Methods	NNPS
13286	2	54	of	of	IN
13286	2	55	Cooking	Cooking	NNP
13286	2	56	Time	Time	NNP
13286	2	57	Table	Table	NNP
13286	2	58	for	for	IN
13286	2	59	Cooking	Cooking	NNP
13286	2	60	The	the	DT
13286	2	61	Art	art	NN
13286	2	62	of	of	IN
13286	2	63	Carving	Carving	NNP
13286	2	64	Soups	Soups	NNPS
13286	2	65	Fish	Fish	NNP
13286	2	66	Meats	meat	NNS
13286	2	67	Vegetables	vegetable	VBZ
13286	2	68	Salads	Salads	NNPS
13286	2	69	Puddings	pudding	NNS
13286	2	70	Sandwiches	sandwich	VBZ
13286	2	71	Pastries	Pastries	NNPS
13286	2	72	Breads	Breads	NNP
13286	2	73	Cakes	Cakes	NNP
13286	2	74	Vegetarian	Vegetarian	NNP
13286	2	75	Dishes	dish	NNS
13286	2	76	Eggs	Eggs	NNP
13286	2	77	Candies	candy	NNS
13286	2	78	Calendar	calendar	NN
13286	2	79	of	of	IN
13286	2	80	Dinners	dinner	NNS
13286	2	81	A	a	DT
13286	2	82	APPETIZERS	appetizer	NNS
13286	2	83	Lettuce	Lettuce	NNP
13286	2	84	Cocktail	cocktail	NN
13286	2	85	153	153	CD
13286	2	86	Onion	Onion	NNP
13286	2	87	Cocktail	Cocktail	NNP
13286	2	88	161	161	CD
13286	2	89	B	b	NN
13286	2	90	BREADS	BREADS	NNP
13286	2	91	Apple	Apple	NNP
13286	2	92	Strudel	Strudel	NNP
13286	2	93	221	221	CD
13286	2	94	Boston	Boston	NNP
13286	2	95	Brown	Brown	NNP
13286	2	96	98	98	CD
13286	2	97	Brown	Brown	NNP
13286	2	98	Nut	Nut	NNP
13286	2	99	98	98	CD
13286	2	100	Coffee	Coffee	NNP
13286	2	101	99	99	CD
13286	2	102	Coffee	Coffee	NNP
13286	2	103	,	,	,
13286	2	104	Swedish	Swedish	NNP
13286	2	105	113	113	CD
13286	2	106	Corn	corn	NN
13286	2	107	100	100	CD
13286	2	108	Crisco	Crisco	NNP
13286	2	109	Milk	Milk	NNP
13286	2	110	101	101	CD
13286	2	111	Fruit	Fruit	NNP
13286	2	112	,	,	,
13286	2	113	Yorkshire	Yorkshire	NNP
13286	2	114	114	114	CD
13286	2	115	Gluten	Gluten	NNP
13286	2	116	104	104	CD
13286	2	117	Graham	Graham	NNP
13286	2	118	102	102	CD
13286	2	119	Health	Health	NNP
13286	2	120	105	105	CD
13286	2	121	Hominy	Hominy	NNP
13286	2	122	105	105	CD
13286	2	123	Nut	Nut	NNP
13286	2	124	,	,	,
13286	2	125	Steamed	Steamed	NNP
13286	2	126	112	112	CD
13286	2	127	Raisin	Raisin	NNP
13286	2	128	and	and	CC
13286	2	129	Buttermilk	Buttermilk	NNP
13286	2	130	109	109	CD
13286	2	131	Raisin	Raisin	NNP
13286	2	132	and	and	CC
13286	2	133	Nut	Nut	NNP
13286	2	134	221	221	CD
13286	2	135	Rolled	Rolled	NNP
13286	2	136	Oats	Oats	NNP
13286	2	137	109	109	CD
13286	2	138	Rye	Rye	NNP
13286	2	139	,	,	,
13286	2	140	Swedish	swedish	JJ
13286	2	141	113	113	CD
13286	2	142	Savarin	Savarin	NNP
13286	2	143	110	110	CD
13286	2	144	Southern	Southern	NNP
13286	2	145	Spoon	Spoon	NNP
13286	2	146	112	112	CD
13286	2	147	Water	Water	NNP
13286	2	148	114	114	CD
13286	2	149	Wheat	Wheat	NNP
13286	2	150	,	,	,
13286	2	151	Entire	Entire	NNP
13286	2	152	102	102	CD
13286	2	153	BREADS	BREADS	NNP
13286	2	154	Biscuits	Biscuits	NNPS
13286	2	155	,	,	,
13286	2	156	Rolls	Rolls	NNP
13286	2	157	,	,	,
13286	2	158	Etc	etc	FW
13286	2	159	.	.	.
13286	3	1	Baking	Baking	NNP
13286	3	2	Powder	Powder	NNP
13286	3	3	Biscuit	Biscuit	NNP
13286	3	4	97	97	CD
13286	3	5	Buttermilk	Buttermilk	NNP
13286	3	6	Biscuit	biscuit	NN
13286	3	7	98	98	CD
13286	3	8	Citron	Citron	NNP
13286	3	9	Buns	Buns	NNP
13286	3	10	99	99	CD
13286	3	11	Cornmeal	Cornmeal	NNP
13286	3	12	Rolls	roll	VBZ
13286	3	13	100	100	CD
13286	3	14	Crisco	Crisco	NNP
13286	3	15	Batter	Batter	NNP
13286	3	16	Cakes	Cakes	NNP
13286	3	17	101	101	CD
13286	3	18	Dessert	Dessert	NNP
13286	3	19	Biscuit	Biscuit	NNP
13286	3	20	101	101	CD
13286	3	21	Fruit	Fruit	NNP
13286	3	22	Rolls	Rolls	NNP
13286	3	23	104	104	CD
13286	3	24	Hot	Hot	NNP
13286	3	25	Cross	Cross	NNP
13286	3	26	Buns	Buns	NNP
13286	3	27	106	106	CD
13286	3	28	Lunch	Lunch	NNP
13286	3	29	Rolls	Rolls	NNP
13286	3	30	107	107	CD
13286	3	31	Maryland	Maryland	NNP
13286	3	32	Beaten	Beaten	NNP
13286	3	33	Biscuits	Biscuits	NNP
13286	3	34	107	107	CD
13286	3	35	Scones	Scones	NNPS
13286	3	36	,	,	,
13286	3	37	Cream	Cream	NNP
13286	3	38	100	100	CD
13286	3	39	Scones	Scones	NNPS
13286	3	40	,	,	,
13286	3	41	Oven	Oven	NNP
13286	3	42	108	108	CD
13286	3	43	Soda	Soda	NNP
13286	3	44	Beaten	Beaten	NNP
13286	3	45	Biscuit	Biscuit	NNP
13286	3	46	111	111	CD
13286	3	47	Sour	Sour	NNP
13286	3	48	Milk	Milk	NNP
13286	3	49	Biscuit	biscuit	NN
13286	3	50	111	111	CD
13286	3	51	Twin	Twin	NNP
13286	3	52	Biscuit	Biscuit	NNP
13286	3	53	113	113	CD
13286	3	54	BREADS	BREADS	NNP
13286	3	55	Muffins	Muffins	NNPS
13286	3	56	,	,	,
13286	3	57	Etc	etc	FW
13286	3	58	.	.	.
13286	4	1	Bran	Bran	NNP
13286	4	2	Gems	Gems	NNP
13286	4	3	98	98	CD
13286	4	4	Columbia	Columbia	NNP
13286	4	5	Muffins	Muffins	NNPS
13286	4	6	100	100	CD
13286	4	7	Corn	Corn	NNP
13286	4	8	Cakes	cake	NNS
13286	4	9	194	194	CD
13286	4	10	Ginger	Ginger	NNP
13286	4	11	Gems	Gems	NNP
13286	4	12	104	104	CD
13286	4	13	Golden	golden	JJ
13286	4	14	Corn	corn	NN
13286	4	15	Muffins	muffin	NNS
13286	4	16	105	105	CD
13286	4	17	Imperial	imperial	JJ
13286	4	18	Muffins	muffin	NNS
13286	4	19	106	106	CD
13286	4	20	Muffins	muffin	NNS
13286	4	21	107	107	CD
13286	4	22	Pop	pop	NN
13286	4	23	Overs	over	NNS
13286	4	24	198	198	CD
13286	4	25	Rye	rye	NN
13286	4	26	Muffins	muffin	NNS
13286	4	27	110	110	CD
13286	4	28	Sour	sour	JJ
13286	4	29	Milk	milk	NN
13286	4	30	Tea	Tea	NNP
13286	4	31	Cakes	cake	NNS
13286	4	32	112	112	CD
13286	4	33	C	C	NNP
13286	4	34	CAKES	CAKES	NNP
13286	4	35	Almond	Almond	NNP
13286	4	36	and	and	CC
13286	4	37	Citron	Citron	NNP
13286	4	38	130	130	CD
13286	4	39	Black	Black	NNP
13286	4	40	Cake	Cake	NNP
13286	4	41	with	with	IN
13286	4	42	Prune	Prune	NNP
13286	4	43	Filling	Filling	NNP
13286	4	44	119	119	CD
13286	4	45	Boiling	Boiling	NNP
13286	4	46	Water	Water	NNP
13286	4	47	120	120	CD
13286	4	48	Butterless	Butterless	NNP
13286	4	49	-	-	HYPH
13286	4	50	Milkless	Milkless	NNP
13286	4	51	-	-	HYPH
13286	4	52	Eggless	Eggless	NNP
13286	4	53	120	120	CD
13286	4	54	Caramel	Caramel	NNP
13286	4	55	121	121	CD
13286	4	56	Chocolate	Chocolate	NNP
13286	4	57	121	121	CD
13286	4	58	Chocolate	Chocolate	NNP
13286	4	59	,	,	,
13286	4	60	Black	Black	NNP
13286	4	61	181	181	CD
13286	4	62	Cream	Cream	NNP
13286	4	63	Puffs	Puffs	NNPS
13286	4	64	123	123	CD
13286	4	65	Cream	Cream	NNP
13286	4	66	Puff	Puff	NNP
13286	4	67	Balls	Balls	NNP
13286	4	68	123	123	CD
13286	4	69	Cushion	Cushion	NNP
13286	4	70	198	198	CD
13286	4	71	Devil	Devil	NNP
13286	4	72	's	's	POS
13286	4	73	Food	Food	NNP
13286	4	74	124	124	CD
13286	4	75	Dutch	Dutch	NNP
13286	4	76	Apple	Apple	NNP
13286	4	77	214	214	CD
13286	4	78	Feather	Feather	NNP
13286	4	79	210	210	CD
13286	4	80	Fig	fig	NN
13286	4	81	125	125	CD
13286	4	82	Flag	Flag	NNP
13286	4	83	194	194	CD
13286	4	84	Fruit	Fruit	NNP
13286	4	85	Cake	Cake	NNP
13286	4	86	,	,	,
13286	4	87	Apple	Apple	NNP
13286	4	88	Sauce	Sauce	NNP
13286	4	89	119	119	CD
13286	4	90	Fruit	Fruit	NNP
13286	4	91	Cake	Cake	NNP
13286	4	92	,	,	,
13286	4	93	Crisco	Crisco	NNP
13286	4	94	123	123	CD
13286	4	95	Fruit	Fruit	NNP
13286	4	96	Cake	Cake	NNP
13286	4	97	,	,	,
13286	4	98	Southern	Southern	NNP
13286	4	99	132	132	CD
13286	4	100	Fruit	Fruit	NNP
13286	4	101	Drops	Drops	NNPS
13286	4	102	103	103	CD
13286	4	103	Genoa	Genoa	NNP
13286	4	104	185	185	CD
13286	4	105	Gennoise	Gennoise	NNP
13286	4	106	125	125	CD
13286	4	107	Gingerbread	gingerbread	NN
13286	4	108	125	125	CD
13286	4	109	Gingerbread	Gingerbread	NNP
13286	4	110	,	,	,
13286	4	111	Whole	Whole	NNP
13286	4	112	Wheat	wheat	NN
13286	4	113	132	132	CD
13286	4	114	Gold	Gold	NNP
13286	4	115	126	126	CD
13286	4	116	Golden	Golden	NNP
13286	4	117	Orange	Orange	NNP
13286	4	118	126	126	CD
13286	4	119	Hurry	hurry	VB
13286	4	120	Up	up	RP
13286	4	121	126	126	CD
13286	4	122	Jam	Jam	NNP
13286	4	123	207	207	CD
13286	4	124	Jelly	Jelly	NNP
13286	4	125	Roll	Roll	NNP
13286	4	126	129	129	CD
13286	4	127	Lady	Lady	NNP
13286	4	128	Baltimore	Baltimore	NNP
13286	4	129	127	127	CD
13286	4	130	Layer	Layer	NNP
13286	4	131	Cake	Cake	NNP
13286	4	132	,	,	,
13286	4	133	Cocoanut	Cocoanut	NNP
13286	4	134	122	122	CD
13286	4	135	Layer	Layer	NNP
13286	4	136	Cake	Cake	NNP
13286	4	137	,	,	,
13286	4	138	Cocoanut	Cocoanut	NNP
13286	4	139	226	226	CD
13286	4	140	Layer	Layer	NNP
13286	4	141	Cake	Cake	NNP
13286	4	142	,	,	,
13286	4	143	Coffee	coffee	NN
13286	4	144	112	112	CD
13286	4	145	Layer	Layer	NNP
13286	4	146	Cake	Cake	NNP
13286	4	147	,	,	,
13286	4	148	Lemon	Lemon	NNP
13286	4	149	127	127	CD
13286	4	150	Lord	Lord	NNP
13286	4	151	Baltimore	Baltimore	NNP
13286	4	152	128	128	CD
13286	4	153	Lunch	Lunch	NNP
13286	4	154	Cakes	Cakes	NNP
13286	4	155	128	128	CD
13286	4	156	Marble	Marble	NNP
13286	4	157	129	129	CD
13286	4	158	Marmalade	marmalade	NN
13286	4	159	129	129	CD
13286	4	160	Mocha	Mocha	NNP
13286	4	161	196	196	CD
13286	4	162	Pound	Pound	NNP
13286	4	163	120	120	CD
13286	4	164	Princess	Princess	NNP
13286	4	165	205	205	CD
13286	4	166	Queen	Queen	NNP
13286	4	167	Cakes	Cakes	NNP
13286	4	168	215	215	CD
13286	4	169	Rose	Rose	NNP
13286	4	170	Leaf	Leaf	NNP
13286	4	171	131	131	CD
13286	4	172	Sand	sand	NN
13286	4	173	127	127	CD
13286	4	174	Shortcake	Shortcake	NNP
13286	4	175	,	,	,
13286	4	176	Oyster	Oyster	NNP
13286	4	177	57	57	CD
13286	4	178	Shortcake	Shortcake	NNP
13286	4	179	,	,	,
13286	4	180	Peach	Peach	NNP
13286	4	181	124	124	CD
13286	4	182	Shortcake	Shortcake	NNP
13286	4	183	,	,	,
13286	4	184	Red	Red	NNP
13286	4	185	Raspberry	Raspberry	NNP
13286	4	186	195	195	CD
13286	4	187	Shortcake	Shortcake	NNP
13286	4	188	,	,	,
13286	4	189	Strawberry	Strawberry	NNP
13286	4	190	124	124	CD
13286	4	191	Shortcake	shortcake	NN
13286	4	192	,	,	,
13286	4	193	Scotch	Scotch	NNP
13286	4	194	131	131	CD
13286	4	195	Seed	Seed	NNP
13286	4	196	Cake	Cake	NNP
13286	4	197	,	,	,
13286	4	198	Old	Old	NNP
13286	4	199	Fashioned	Fashioned	NNP
13286	4	200	130	130	CD
13286	4	201	Silver	Silver	NNP
13286	4	202	Nut	Nut	NNP
13286	4	203	131	131	CD
13286	4	204	Simnel	Simnel	NNP
13286	4	205	131	131	CD
13286	4	206	Sponge	Sponge	NNP
13286	4	207	127	127	CD
13286	4	208	Tilden	Tilden	NNP
13286	4	209	202	202	CD
13286	4	210	Walnut	Walnut	NNP
13286	4	211	130	130	CD
13286	4	212	Wholesome	Wholesome	NNP
13286	4	213	Parkin	Parkin	NNP
13286	4	214	132	132	CD
13286	4	215	CANDIES	candy	NNS
13286	4	216	Chocolate	Chocolate	NNP
13286	4	217	Fudge	Fudge	NNP
13286	4	218	144	144	CD
13286	4	219	Clear	Clear	NNP
13286	4	220	Almond	Almond	NNP
13286	4	221	Taffy	Taffy	NNP
13286	4	222	144	144	CD
13286	4	223	Cocoanut	Cocoanut	NNP
13286	4	224	Caramels	Caramels	NNPS
13286	4	225	144	144	CD
13286	4	226	Cream	Cream	NNP
13286	4	227	Candy	Candy	NNP
13286	4	228	145	145	CD
13286	4	229	Crisco	Crisco	NNP
13286	4	230	Drops	Drops	NNP
13286	4	231	145	145	CD
13286	4	232	Crisco	Crisco	NNP
13286	4	233	Fruit	Fruit	NNP
13286	4	234	Fudge	Fudge	NNP
13286	4	235	145	145	CD
13286	4	236	Everton	Everton	NNP
13286	4	237	Taffy	Taffy	NNP
13286	4	238	145	145	CD
13286	4	239	Fig	Fig	NNP
13286	4	240	Fudge	Fudge	NNP
13286	4	241	146	146	NNP
13286	4	242	Honey	Honey	NNP
13286	4	243	Squares	Squares	NNP
13286	4	244	146	146	CD
13286	4	245	Maple	Maple	NNP
13286	4	246	Candy	Candy	NNP
13286	4	247	146	146	CD
13286	4	248	Molasses	molasse	NNS
13286	4	249	Candy	Candy	NNP
13286	4	250	146	146	CD
13286	4	251	Peanut	Peanut	NNP
13286	4	252	Fudge	Fudge	NNP
13286	4	253	147	147	CD
13286	4	254	CHEESE	cheese	NN
13286	4	255	DISHES	dishes	NN
13286	4	256	Aigrettes	Aigrettes	NNP
13286	4	257	197	197	CD
13286	4	258	Biscuit	biscuit	NN
13286	4	259	151	151	CD
13286	4	260	Canapes	Canapes	NNPS
13286	4	261	161	161	CD
13286	4	262	Cheese	Cheese	NNP
13286	4	263	Balls	Balls	NNPS
13286	4	264	196	196	CD
13286	4	265	Croutons	crouton	NNS
13286	4	266	214	214	CD
13286	4	267	Drops	drop	VBZ
13286	4	268	194	194	CD
13286	4	269	Fondue	Fondue	NNP
13286	4	270	219	219	CD
13286	4	271	Ramekins	Ramekins	NNP
13286	4	272	151	151	CD
13286	4	273	COOKIES	cookie	NNS
13286	4	274	,	,	,
13286	4	275	WAFERS	wafer	NNS
13286	4	276	,	,	,
13286	4	277	Etc	etc	FW
13286	4	278	.	.	.
13286	5	1	Almond	Almond	NNP
13286	5	2	Fingers	Fingers	NNP
13286	5	3	211	211	CD
13286	5	4	Chocolate	Chocolate	NNP
13286	5	5	Wafers	Wafers	NNPS
13286	5	6	99	99	CD
13286	5	7	Chocolate	Chocolate	NNP
13286	5	8	Brownies	Brownies	NNPS
13286	5	9	99	99	CD
13286	5	10	Crisco	Crisco	NNP
13286	5	11	Brownies	Brownies	NNP
13286	5	12	101	101	CD
13286	5	13	Filled	fill	VBN
13286	5	14	Cookies	Cookies	NNPS
13286	5	15	102	102	CD
13286	5	16	Fruit	Fruit	NNP
13286	5	17	Cookies	Cookies	NNPS
13286	5	18	103	103	CD
13286	5	19	Ginger	Ginger	NNP
13286	5	20	Crisps	Crisps	NNP
13286	5	21	203	203	CD
13286	5	22	Ginger	Ginger	NNP
13286	5	23	Snaps	Snaps	NNP
13286	5	24	104	104	CD
13286	5	25	Jumbles	Jumbles	NNP
13286	5	26	97	97	CD
13286	5	27	Lemon	Lemon	NNP
13286	5	28	Wafers	wafer	NNS
13286	5	29	106	106	CD
13286	5	30	Maple	Maple	NNP
13286	5	31	Cookies	Cookies	NNPS
13286	5	32	107	107	CD
13286	5	33	Oatmeal	Oatmeal	NNP
13286	5	34	Cookies	cookie	NNS
13286	5	35	108	108	CD
13286	5	36	Rose	Rose	NNP
13286	5	37	Leaves	leave	VBZ
13286	5	38	110	110	CD
13286	5	39	Shortbread	shortbread	NN
13286	5	40	111	111	CD
13286	5	41	Spice	Spice	NNP
13286	5	42	Cookies	Cookies	NNPS
13286	5	43	112	112	CD
13286	5	44	White	White	NNP
13286	5	45	Cookies	Cookies	NNPS
13286	5	46	114	114	CD
13286	5	47	CROQUETTES	croquette	NNS
13286	5	48	Bean	bean	NN
13286	5	49	178	178	CD
13286	5	50	Beef	Beef	NNP
13286	5	51	193	193	CD
13286	5	52	Chicken	Chicken	NNP
13286	5	53	195	195	CD
13286	5	54	Chestnut	Chestnut	NNP
13286	5	55	Boulettes	Boulettes	NNP
13286	5	56	231	231	CD
13286	5	57	Egg	egg	NN
13286	5	58	141	141	CD
13286	5	59	Pea	Pea	NNP
13286	5	60	227	227	CD
13286	5	61	Pear	Pear	NNP
13286	5	62	227	227	CD
13286	5	63	Potato	Potato	NNP
13286	5	64	152	152	CD
13286	5	65	Potato	Potato	NNP
13286	5	66	and	and	CC
13286	5	67	Nut	Nut	NNP
13286	5	68	136	136	CD
13286	5	69	Salmon	Salmon	NNP
13286	5	70	155	155	CD
13286	5	71	Tomato	Tomato	NNP
13286	5	72	228	228	CD
13286	5	73	D	D	NNP
13286	5	74	DOUGHNUTS	doughnuts	NN
13286	5	75	Honey	Honey	NNP
13286	5	76	105	105	CD
13286	5	77	Nut	Nut	NNP
13286	5	78	108	108	CD
13286	5	79	Raised	raise	VBD
13286	5	80	109	109	CD
13286	5	81	Rich	rich	JJ
13286	5	82	109	109	CD
13286	5	83	E	e	NN
13286	5	84	EGGS	EGGS	NNP
13286	5	85	Caramel	Caramel	NNP
13286	5	86	Custard	Custard	NNP
13286	5	87	178	178	CD
13286	5	88	Creole	Creole	NNP
13286	5	89	140	140	CD
13286	5	90	Curried	curry	VBD
13286	5	91	140	140	CD
13286	5	92	Cutlets	cutlet	NNS
13286	5	93	165	165	CD
13286	5	94	Croquettes	croquette	NNS
13286	5	95	141	141	CD
13286	5	96	Eggs	egg	NNS
13286	5	97	with	with	IN
13286	5	98	Cucumbers	cucumber	NNS
13286	5	99	141	141	CD
13286	5	100	Eggs	egg	NNS
13286	5	101	with	with	IN
13286	5	102	Tomatoes	Tomatoes	NNP
13286	5	103	141	141	CD
13286	5	104	Egg	Egg	NNP
13286	5	105	Sandwiches	Sandwiches	NNPS
13286	5	106	,	,	,
13286	5	107	Fried	Fried	NNP
13286	5	108	85	85	CD
13286	5	109	Savory	Savory	NNP
13286	5	110	142	142	CD
13286	5	111	EGGS	EGGS	NNP
13286	5	112	Omelets	Omelets	NNPS
13286	5	113	Apricot	Apricot	NNP
13286	5	114	200	200	CD
13286	5	115	Baked	Baked	NNP
13286	5	116	140	140	CD
13286	5	117	Friar	Friar	NNP
13286	5	118	's	's	POS
13286	5	119	159	159	CD
13286	5	120	Kidney	Kidney	NNP
13286	5	121	63	63	CD
13286	5	122	Spanish	Spanish	NNP
13286	5	123	183	183	CD
13286	5	124	Cutlets	Cutlets	NNP
13286	5	125	165	165	CD
13286	5	126	Croquettes	croquette	NNS
13286	5	127	141	141	CD
13286	5	128	Eggs	egg	NNS
13286	5	129	with	with	IN
13286	5	130	Cucumbers	cucumber	NNS
13286	5	131	141	141	CD
13286	5	132	Eggs	egg	NNS
13286	5	133	with	with	IN
13286	5	134	Tomatoes	Tomatoes	NNP
13286	5	135	141	141	CD
13286	5	136	Egg	Egg	NNP
13286	5	137	Sandwiches	Sandwiches	NNPS
13286	5	138	,	,	,
13286	5	139	Fried	Fried	NNP
13286	5	140	85	85	CD
13286	5	141	Savory	Savory	NNP
13286	5	142	142	142	CD
13286	5	143	F	F	NNP
13286	5	144	FISH	FISH	NNP
13286	5	145	,	,	,
13286	5	146	Etc	etc	FW
13286	5	147	.	.	.
13286	6	1	Blue	Blue	NNP
13286	6	2	,	,	,
13286	6	3	Baked	bake	VBD
13286	6	4	194	194	CD
13286	6	5	Cassolettes	cassolette	NNS
13286	6	6	of	of	IN
13286	6	7	Fish	fish	NN
13286	6	8	53	53	CD
13286	6	9	Clams	Clams	NNPS
13286	6	10	,	,	,
13286	6	11	Scalloped	Scalloped	NNP
13286	6	12	183	183	CD
13286	6	13	Clams	Clams	NNPS
13286	6	14	,	,	,
13286	6	15	Steamed	Steamed	NNP
13286	6	16	225	225	CD
13286	6	17	Codfish	Codfish	NNP
13286	6	18	Balls	Balls	NNP
13286	6	19	152	152	CD
13286	6	20	Cod	cod	NN
13286	6	21	,	,	,
13286	6	22	Boiled	Boiled	NNP
13286	6	23	169	169	CD
13286	6	24	Cod	Cod	NNP
13286	6	25	,	,	,
13286	6	26	Curried	curry	VBN
13286	6	27	54	54	CD
13286	6	28	Cod	Cod	NNP
13286	6	29	,	,	,
13286	6	30	Steamed	Steamed	NNP
13286	6	31	218	218	CD
13286	6	32	Crabs	Crabs	NNPS
13286	6	33	,	,	,
13286	6	34	Dressed	dress	VBN
13286	6	35	53	53	CD
13286	6	36	Fish	fish	NN
13286	6	37	,	,	,
13286	6	38	Fried	fry	VBN
13286	6	39	56	56	CD
13286	6	40	Fish	fish	NN
13286	6	41	,	,	,
13286	6	42	Fried	Fried	NNP
13286	6	43	198	198	CD
13286	6	44	Fish	Fish	NNP
13286	6	45	Pudding	Pudding	NNP
13286	6	46	55	55	CD
13286	6	47	Flounder	Flounder	NNP
13286	6	48	,	,	,
13286	6	49	a	a	DT
13286	6	50	la	la	NNP
13286	6	51	Creme	Creme	NNP
13286	6	52	54	54	CD
13286	6	53	Flounder	Flounder	NNP
13286	6	54	,	,	,
13286	6	55	a	a	DT
13286	6	56	la	la	NNP
13286	6	57	Turque	Turque	NNP
13286	6	58	55	55	CD
13286	6	59	Gateau	Gateau	NNP
13286	6	60	of	of	IN
13286	6	61	Fish	Fish	NNP
13286	6	62	56	56	CD
13286	6	63	Halibut	Halibut	NNP
13286	6	64	,	,	,
13286	6	65	Baked	Baked	NNP
13286	6	66	52	52	CD
13286	6	67	Halibut	Halibut	NNP
13286	6	68	,	,	,
13286	6	69	Grilled	grill	VBN
13286	6	70	with	with	IN
13286	6	71	Parmesan	Parmesan	NNP
13286	6	72	214	214	CD
13286	6	73	Halibut	Halibut	NNP
13286	6	74	,	,	,
13286	6	75	a	a	DT
13286	6	76	la	la	NNP
13286	6	77	Paulette	Paulette	NNP
13286	6	78	166	166	CD
13286	6	79	Halibut	Halibut	NNP
13286	6	80	Ramekins	Ramekins	NNP
13286	6	81	192	192	CD
13286	6	82	Halibut	Halibut	NNP
13286	6	83	Turbans	Turbans	NNP
13286	6	84	154	154	CD
13286	6	85	Lobster	Lobster	NNP
13286	6	86	,	,	,
13286	6	87	Broiled	broil	VBD
13286	6	88	171	171	CD
13286	6	89	Lobster	Lobster	NNP
13286	6	90	,	,	,
13286	6	91	Fried	fry	VBN
13286	6	92	with	with	IN
13286	6	93	Horseradish	Horseradish	NNP
13286	6	94	Sauce	Sauce	NNP
13286	6	95	56	56	CD
13286	6	96	Lobster	Lobster	NNP
13286	6	97	Newburg	Newburg	NNP
13286	6	98	175	175	CD
13286	6	99	Mackerel	Mackerel	NNP
13286	6	100	,	,	,
13286	6	101	Broiled	Broiled	NNP
13286	6	102	Spanish	Spanish	NNP
13286	6	103	167	167	CD
13286	6	104	Mackerel	Mackerel	NNP
13286	6	105	,	,	,
13286	6	106	a	a	DT
13286	6	107	la	la	NNP
13286	6	108	Claudine	Claudine	NNP
13286	6	109	175	175	CD
13286	6	110	Mackerel	Mackerel	NNP
13286	6	111	,	,	,
13286	6	112	Cold	Cold	NNP
13286	6	113	Vinaigrette	Vinaigrette	NNP
13286	6	114	184	184	CD
13286	6	115	Oysters	Oysters	NNPS
13286	6	116	,	,	,
13286	6	117	Fried	Fried	NNP
13286	6	118	171	171	CD
13286	6	119	Oyster	Oyster	NNP
13286	6	120	Shortcake	Shortcake	NNP
13286	6	121	57	57	CD
13286	6	122	Salmon	Salmon	NNP
13286	6	123	,	,	,
13286	6	124	Baked	bake	VBN
13286	6	125	with	with	IN
13286	6	126	Colbert	Colbert	NNP
13286	6	127	Sauce	Sauce	NNP
13286	6	128	52	52	CD
13286	6	129	Salmon	Salmon	NNP
13286	6	130	,	,	,
13286	6	131	Boiled	boil	VBN
13286	6	132	167	167	CD
13286	6	133	Salmon	Salmon	NNP
13286	6	134	Croquettes	Croquettes	NNP
13286	6	135	155	155	CD
13286	6	136	Salmon	Salmon	NNP
13286	6	137	Mold	Mold	NNP
13286	6	138	57	57	CD
13286	6	139	Salmon	Salmon	NNP
13286	6	140	,	,	,
13286	6	141	Planked	Planked	NNP
13286	6	142	189	189	CD
13286	6	143	Sardine	Sardine	NNP
13286	6	144	Canapes	Canapes	NNP
13286	6	145	167	167	CD
13286	6	146	Shad	Shad	NNP
13286	6	147	,	,	,
13286	6	148	Baked	Baked	NNP
13286	6	149	53	53	CD
13286	6	150	Shad	Shad	NNP
13286	6	151	,	,	,
13286	6	152	Planked	plank	VBD
13286	6	153	170	170	CD
13286	6	154	Scallops	scallop	NNS
13286	6	155	228	228	CD
13286	6	156	Scallops	Scallops	NNPS
13286	6	157	,	,	,
13286	6	158	Baked	Baked	NNP
13286	6	159	in	in	IN
13286	6	160	Shells	Shells	NNP
13286	6	161	220	220	CD
13286	6	162	Smelts	Smelts	NNPS
13286	6	163	,	,	,
13286	6	164	Broiled	broil	VBD
13286	6	165	214	214	CD
13286	6	166	Smelts	Smelts	NNPS
13286	6	167	,	,	,
13286	6	168	Fried	Fried	NNP
13286	6	169	222	222	CD
13286	6	170	Smelts	Smelts	NNPS
13286	6	171	,	,	,
13286	6	172	Planked	plank	VBD
13286	6	173	207	207	CD
13286	6	174	Terrapin	Terrapin	NNP
13286	6	175	,	,	,
13286	6	176	a	a	DT
13286	6	177	la	la	FW
13286	6	178	Maryland	Maryland	NNP
13286	6	179	230	230	CD
13286	6	180	Trout	Trout	NNP
13286	6	181	,	,	,
13286	6	182	Baked	Baked	NNP
13286	6	183	190	190	CD
13286	6	184	FRITTERS	fritter	NNS
13286	6	185	,	,	,
13286	6	186	GRIDDLE	GRIDDLE	NNP
13286	6	187	CAKES	CAKES	NNP
13286	6	188	,	,	,
13286	6	189	Etc	etc	FW
13286	6	190	.	.	.
13286	7	1	Apple	Apple	NNP
13286	7	2	Fritters	Fritters	NNP
13286	7	3	78	78	CD
13286	7	4	Apricot	Apricot	NNP
13286	7	5	Fritters	Fritters	NNP
13286	7	6	172	172	CD
13286	7	7	Anchovy	Anchovy	NNP
13286	7	8	Fritters	Fritters	NNP
13286	7	9	157	157	CD
13286	7	10	Carrot	Carrot	NNP
13286	7	11	Fritters	fritter	NNS
13286	7	12	175	175	CD
13286	7	13	Corn	Corn	NNP
13286	7	14	Fritters	fritter	NNS
13286	7	15	68	68	CD
13286	7	16	Crisco	Crisco	NNP
13286	7	17	Battercakes	Battercakes	NNP
13286	7	18	101	101	CD
13286	7	19	French	French	NNP
13286	7	20	Pancake	Pancake	NNP
13286	7	21	199	199	CD
13286	7	22	Fried	Fried	NNP
13286	7	23	Cornmeal	Cornmeal	NNP
13286	7	24	Nut	Nut	NNP
13286	7	25	Cakes	Cakes	NNPS
13286	7	26	102	102	CD
13286	7	27	Fried	Fried	NNP
13286	7	28	Cakes	Cakes	NNPS
13286	7	29	with	with	IN
13286	7	30	Apple	Apple	NNP
13286	7	31	Sauce	Sauce	NNP
13286	7	32	103	103	CD
13286	7	33	Fruit	Fruit	NNP
13286	7	34	Pancake	Pancake	NNP
13286	7	35	195	195	CD
13286	7	36	Italian	italian	JJ
13286	7	37	Fritters	fritter	NNS
13286	7	38	222	222	CD
13286	7	39	Salsify	Salsify	NNP
13286	7	40	Fritters	fritter	NNS
13286	7	41	160	160	CD
13286	7	42	Sour	sour	JJ
13286	7	43	Milk	milk	NN
13286	7	44	Griddle	griddle	NN
13286	7	45	Cakes	cake	VBZ
13286	7	46	111	111	CD
13286	7	47	Strawberry	Strawberry	NNP
13286	7	48	Fritters	Fritters	NNP
13286	7	49	187	187	CD
13286	7	50	Waffles	Waffles	NNP
13286	7	51	113	113	CD
13286	7	52	FRUITS	FRUITS	NNP
13286	7	53	Apples	apple	NNS
13286	7	54	with	with	IN
13286	7	55	Red	Red	NNP
13286	7	56	Currant	Currant	NNP
13286	7	57	Jelly	Jelly	NNP
13286	7	58	224	224	CD
13286	7	59	Apple	Apple	NNP
13286	7	60	Sauce	Sauce	NNP
13286	7	61	225	225	CD
13286	7	62	Baked	Baked	NNP
13286	7	63	Apples	Apples	NNP
13286	7	64	229	229	CD
13286	7	65	Baked	Baked	NNP
13286	7	66	Bananas	Bananas	NNP
13286	7	67	181	181	CD
13286	7	68	Devilled	Devilled	NNP
13286	7	69	Bananas	Bananas	NNP
13286	7	70	134	134	CD
13286	7	71	M	M	NNP
13286	7	72	MEATS	MEATS	NNP
13286	7	73	Beef	Beef	NNP
13286	7	74	,	,	,
13286	7	75	a	a	DT
13286	7	76	la	la	FW
13286	7	77	Mode	Mode	NNP
13286	7	78	191	191	CD
13286	7	79	Beef	Beef	NNP
13286	7	80	,	,	,
13286	7	81	Braised	Braised	NNP
13286	7	82	Fillet	Fillet	NNP
13286	7	83	158	158	CD
13286	7	84	Beef	Beef	NNP
13286	7	85	Croquettes	Croquettes	NNP
13286	7	86	193	193	CD
13286	7	87	Beef	Beef	NNP
13286	7	88	Collope	Collope	NNP
13286	7	89	59	59	CD
13286	7	90	Beef	Beef	NNP
13286	7	91	,	,	,
13286	7	92	Chipped	chip	VBN
13286	7	93	in	in	IN
13286	7	94	Cream	Cream	NNP
13286	7	95	183	183	CD
13286	7	96	Beef	Beef	NNP
13286	7	97	,	,	,
13286	7	98	Fillet	Fillet	NNP
13286	7	99	205	205	CD
13286	7	100	Beef	Beef	NNP
13286	7	101	Loaf	Loaf	NNP
13286	7	102	151	151	CD
13286	7	103	Beef	Beef	NNP
13286	7	104	Loaf	Loaf	NNP
13286	7	105	186	186	CD
13286	7	106	Beef	Beef	NNP
13286	7	107	Olives	Olives	NNPS
13286	7	108	200	200	CD
13286	7	109	Beef	Beef	NNP
13286	7	110	Steak	Steak	NNP
13286	7	111	Pudding	Pudding	NNP
13286	7	112	205	205	CD
13286	7	113	Beef	Beef	NNP
13286	7	114	Steak	Steak	NNP
13286	7	115	and	and	CC
13286	7	116	Kidney	Kidney	NNP
13286	7	117	Pie	Pie	NNP
13286	7	118	151	151	CD
13286	7	119	Beef	Beef	NNP
13286	7	120	Tournedos	Tournedos	NNP
13286	7	121	with	with	IN
13286	7	122	Olives	Olives	NNPS
13286	7	123	191	191	CD
13286	7	124	Bobotee	Bobotee	NNP
13286	7	125	182	182	CD
13286	7	126	Brains	brain	NNS
13286	7	127	,	,	,
13286	7	128	Baked	Baked	NNP
13286	7	129	189	189	CD
13286	7	130	Calf	Calf	NNP
13286	7	131	's	's	POS
13286	7	132	Head	Head	NNP
13286	7	133	Vinaigrette	Vinaigrette	NNP
13286	7	134	161	161	CD
13286	7	135	Chops	Chops	NNPS
13286	7	136	,	,	,
13286	7	137	Breaded	bread	VBD
13286	7	138	166	166	CD
13286	7	139	Ham	Ham	NNP
13286	7	140	,	,	,
13286	7	141	Baked	Baked	NNP
13286	7	142	209	209	CD
13286	7	143	Hearts	Hearts	NNPS
13286	7	144	,	,	,
13286	7	145	Baked	Baked	NNP
13286	7	146	Stuffed	Stuffed	NNP
13286	7	147	164	164	CD
13286	7	148	Indian	Indian	NNP
13286	7	149	Dry	Dry	NNP
13286	7	150	Curry	Curry	NNP
13286	7	151	213	213	CD
13286	7	152	Kidneys	Kidneys	NNPS
13286	7	153	,	,	,
13286	7	154	Broiled	broil	VBN
13286	7	155	with	with	IN
13286	7	156	Green	Green	NNP
13286	7	157	Peppers	Peppers	NNP
13286	7	158	162	162	CD
13286	7	159	Kidney	Kidney	NNP
13286	7	160	Omelet	Omelet	NNP
13286	7	161	63	63	CD
13286	7	162	Lamb	Lamb	NNP
13286	7	163	,	,	,
13286	7	164	Casserole	Casserole	NNP
13286	7	165	218	218	CD
13286	7	166	Lamb	Lamb	NNP
13286	7	167	Chops	Chops	NNPS
13286	7	168	,	,	,
13286	7	169	Broiled	broil	VBD
13286	7	170	168	168	CD
13286	7	171	Lamb	Lamb	NNP
13286	7	172	Chops	Chops	NNPS
13286	7	173	,	,	,
13286	7	174	Stuffed	Stuffed	NNP
13286	7	175	221	221	NNP
13286	7	176	Lamb	Lamb	NNP
13286	7	177	,	,	,
13286	7	178	Crown	Crown	NNP
13286	7	179	,	,	,
13286	7	180	with	with	IN
13286	7	181	Peas	Peas	NNP
13286	7	182	180	180	CD
13286	7	183	Lamb	Lamb	NNP
13286	7	184	,	,	,
13286	7	185	Fricassee	Fricassee	NNP
13286	7	186	with	with	IN
13286	7	187	Dumplings	Dumplings	NNP
13286	7	188	197	197	CD
13286	7	189	Lamb	Lamb	NNP
13286	7	190	,	,	,
13286	7	191	Leg	Leg	NNP
13286	7	192	,	,	,
13286	7	193	Boiled	Boiled	NNP
13286	7	194	Stuffed	Stuffed	NNP
13286	7	195	186	186	CD
13286	7	196	Lamb	Lamb	NNP
13286	7	197	,	,	,
13286	7	198	Salmi	Salmi	NNP
13286	7	199	189	189	CD
13286	7	200	Lamb	Lamb	NNP
13286	7	201	,	,	,
13286	7	202	Spring	Spring	NNP
13286	7	203	,	,	,
13286	7	204	Steak	Steak	NNP
13286	7	205	,	,	,
13286	7	206	a	a	DT
13286	7	207	la	la	NNP
13286	7	208	Minute	Minute	NNP
13286	7	209	173	173	CD
13286	7	210	Lamb	Lamb	NNP
13286	7	211	,	,	,
13286	7	212	Tournedos	Tournedos	NNP
13286	7	213	198	198	CD
13286	7	214	Live	live	RB
13286	7	215	,	,	,
13286	7	216	Baked	Baked	NNP
13286	7	217	and	and	CC
13286	7	218	Bacon	Bacon	NNP
13286	7	219	201	201	CD
13286	7	220	Liver	Liver	NNP
13286	7	221	,	,	,
13286	7	222	Stewed	stew	VBN
13286	7	223	with	with	IN
13286	7	224	Mushrooms	Mushrooms	NNP
13286	7	225	206	206	CD
13286	7	226	Mutton	Mutton	NNP
13286	7	227	,	,	,
13286	7	228	Braised	Braised	NNP
13286	7	229	Loin	Loin	NNP
13286	7	230	60	60	CD
13286	7	231	Mutton	Mutton	NNP
13286	7	232	,	,	,
13286	7	233	Braised	braise	VBN
13286	7	234	with	with	IN
13286	7	235	Mushrooms	Mushrooms	NNP
13286	7	236	157	157	CD
13286	7	237	Mutton	Mutton	NNP
13286	7	238	,	,	,
13286	7	239	Boiled	Boiled	NNP
13286	7	240	204	204	CD
13286	7	241	Mutton	Mutton	NNP
13286	7	242	Cutlets	Cutlets	NNP
13286	7	243	152	152	CD
13286	7	244	Mutton	Mutton	NNP
13286	7	245	,	,	,
13286	7	246	a	a	DT
13286	7	247	la	la	FW
13286	7	248	Soubise	Soubise	NNP
13286	7	249	168	168	CD
13286	7	250	Meat	Meat	NNP
13286	7	251	Cakes	Cakes	NNP
13286	7	252	63	63	CD
13286	7	253	Ox	Ox	NNP
13286	7	254	Tongue	Tongue	NNP
13286	7	255	,	,	,
13286	7	256	Braised	Braised	NNP
13286	7	257	176	176	CD
13286	7	258	Ox	Ox	NNP
13286	7	259	Tongue	Tongue	NNP
13286	7	260	,	,	,
13286	7	261	Curried	curry	VBN
13286	7	262	61	61	CD
13286	7	263	Roast	Roast	NNP
13286	7	264	,	,	,
13286	7	265	with	with	IN
13286	7	266	Spaghetti	Spaghetti	NNP
13286	7	267	64	64	CD
13286	7	268	Roast	Roast	NNP
13286	7	269	,	,	,
13286	7	270	Pot	Pot	NNP
13286	7	271	,	,	,
13286	7	272	with	with	IN
13286	7	273	Tomato	Tomato	NNP
13286	7	274	181	181	CD
13286	7	275	Shepherd	Shepherd	NNP
13286	7	276	's	's	POS
13286	7	277	Pie	Pie	NNP
13286	7	278	210	210	CD
13286	7	279	Steak	Steak	NNP
13286	7	280	,	,	,
13286	7	281	Beef	Beef	NNP
13286	7	282	,	,	,
13286	7	283	Baked	Baked	NNP
13286	7	284	224	224	CD
13286	7	285	Steak	Steak	NNP
13286	7	286	,	,	,
13286	7	287	Flank	Flank	NNP
13286	7	288	,	,	,
13286	7	289	Stuffed	Stuffed	NNP
13286	7	290	200	200	CD
13286	7	291	Steak	Steak	NNP
13286	7	292	,	,	,
13286	7	293	Porterhouse	Porterhouse	NNP
13286	7	294	208	208	CD
13286	7	295	Steak	Steak	NNP
13286	7	296	,	,	,
13286	7	297	Round	Round	NNP
13286	7	298	with	with	IN
13286	7	299	Macaroni	Macaroni	NNP
13286	7	300	63	63	CD
13286	7	301	Steak	Steak	NNP
13286	7	302	,	,	,
13286	7	303	Swiss	Swiss	NNP
13286	7	304	199	199	CD
13286	7	305	Steak	Steak	NNP
13286	7	306	,	,	,
13286	7	307	Sirloin	Sirloin	NNP
13286	7	308	with	with	IN
13286	7	309	Fried	Fried	NNP
13286	7	310	Apples	Apples	NNP
13286	7	311	65	65	CD
13286	7	312	Stew	Stew	NNP
13286	7	313	,	,	,
13286	7	314	Irish	Irish	NNP
13286	7	315	156	156	CD
13286	7	316	Sweet	Sweet	NNP
13286	7	317	Breads	Breads	NNP
13286	7	318	183	183	CD
13286	7	319	Sweet	Sweet	NNP
13286	7	320	Breads	Breads	NNP
13286	7	321	,	,	,
13286	7	322	Fried	fry	VBN
13286	7	323	62	62	CD
13286	7	324	Sweet	Sweet	NNP
13286	7	325	Breads	Breads	NNP
13286	7	326	with	with	IN
13286	7	327	Mushroom	Mushroom	NNP
13286	7	328	Puree	Puree	NNP
13286	7	329	173	173	CD
13286	7	330	Tripe	Tripe	NNP
13286	7	331	,	,	,
13286	7	332	Baked	Baked	NNP
13286	7	333	229	229	CD
13286	7	334	Tripe	Tripe	NNP
13286	7	335	,	,	,
13286	7	336	Fricasseed	Fricasseed	NNP
13286	7	337	197	197	CD
13286	7	338	Toad	Toad	NNP
13286	7	339	in	in	IN
13286	7	340	the	the	DT
13286	7	341	Hole	Hole	NNP
13286	7	342	163	163	CD
13286	7	343	Veal	Veal	NNP
13286	7	344	,	,	,
13286	7	345	Blanquette	Blanquette	NNP
13286	7	346	197	197	CD
13286	7	347	Veal	Veal	NNP
13286	7	348	,	,	,
13286	7	349	Braised	Braised	NNP
13286	7	350	Fillet	Fillet	NNP
13286	7	351	169	169	CD
13286	7	352	Veal	Veal	NNP
13286	7	353	Chops	Chops	NNP
13286	7	354	196	196	CD
13286	7	355	Veal	Veal	NNP
13286	7	356	Cutlets	Cutlets	NNPS
13286	7	357	,	,	,
13286	7	358	Breaded	Breaded	NNP
13286	7	359	193	193	CD
13286	7	360	Veal	veal	NN
13286	7	361	Goulash	Goulash	NNP
13286	7	362	159	159	CD
13286	7	363	Veal	veal	NN
13286	7	364	Haricot	Haricot	NNP
13286	7	365	216	216	CD
13286	7	366	Veal	Veal	NNP
13286	7	367	and	and	CC
13286	7	368	Ham	Ham	NNP
13286	7	369	Pie	Pie	NNP
13286	7	370	165	165	CD
13286	7	371	Veal	veal	NN
13286	7	372	Loaf	loaf	NN
13286	7	373	180	180	CD
13286	7	374	Veal	veal	NN
13286	7	375	Pot	Pot	NNP
13286	7	376	Pie	Pie	NNP
13286	7	377	172	172	CD
13286	7	378	Venison	Venison	NNP
13286	7	379	,	,	,
13286	7	380	Cutlets	Cutlets	NNP
13286	7	381	220	220	CD
13286	7	382	Venison	Venison	NNP
13286	7	383	,	,	,
13286	7	384	Spiced	Spiced	NNP
13286	7	385	224	224	CD
13286	7	386	MEATS	meat	NNS
13286	7	387	Chicken	Chicken	NNP
13286	7	388	Casserole	Casserole	NNP
13286	7	389	60	60	CD
13286	7	390	Country	Country	NNP
13286	7	391	Club	Club	NNP
13286	7	392	201	201	CD
13286	7	393	Croquettes	Croquettes	NNP
13286	7	394	195	195	CD
13286	7	395	Curried	curry	VBD
13286	7	396	192	192	CD
13286	7	397	Fried	fry	VBN
13286	7	398	61	61	CD
13286	7	399	Fried	fried	JJ
13286	7	400	,	,	,
13286	7	401	Mexican	Mexican	NNP
13286	7	402	Style	Style	NNP
13286	7	403	62	62	CD
13286	7	404	Fried	fry	VBN
13286	7	405	,	,	,
13286	7	406	Swiss	Swiss	NNP
13286	7	407	Style	Style	NNP
13286	7	408	213	213	CD
13286	7	409	Fricassee	Fricassee	NNP
13286	7	410	,	,	,
13286	7	411	Brown	Brown	NNP
13286	7	412	153	153	CD
13286	7	413	Grilled	grill	VBD
13286	7	414	178	178	CD
13286	7	415	Hot	Hot	NNP
13286	7	416	Pot	Pot	NNP
13286	7	417	226	226	CD
13286	7	418	Impanada	Impanada	NNP
13286	7	419	208	208	CD
13286	7	420	A	a	NN
13286	7	421	la	la	JJ
13286	7	422	King	King	NNP
13286	7	423	178	178	CD
13286	7	424	Pie	Pie	NNP
13286	7	425	171	171	CD
13286	7	426	Planked	plank	VBD
13286	7	427	158	158	CD
13286	7	428	Planked	Planked	NNP
13286	7	429	199	199	CD
13286	7	430	Roast	Roast	NNP
13286	7	431	Stuffed	Stuffed	NNP
13286	7	432	150	150	CD
13286	7	433	Stewed	stew	VBD
13286	7	434	175	175	CD
13286	7	435	Stewed	stew	VBN
13286	7	436	with	with	IN
13286	7	437	Olives	Olives	NNP
13286	7	438	168	168	CD
13286	7	439	Souffle	Souffle	NNP
13286	7	440	163	163	CD
13286	7	441	Supreme	Supreme	NNP
13286	7	442	160	160	CD
13286	7	443	A	a	NN
13286	7	444	la	la	NNP
13286	7	445	Tartare	Tartare	NNP
13286	7	446	60	60	CD
13286	7	447	MEATS	meat	NNS
13286	7	448	Other	other	JJ
13286	7	449	Fowls	Fowls	NNP
13286	7	450	Duck	Duck	NNP
13286	7	451	,	,	,
13286	7	452	Braised	braise	VBN
13286	7	453	with	with	IN
13286	7	454	Turnips	Turnips	NNP
13286	7	455	217	217	CD
13286	7	456	Duckling	duckle	VBG
13286	7	457	,	,	,
13286	7	458	Roast	Roast	NNP
13286	7	459	187	187	CD
13286	7	460	Fowl	Fowl	NNP
13286	7	461	,	,	,
13286	7	462	Roast	Roast	NNP
13286	7	463	with	with	IN
13286	7	464	Chestnuts	Chestnuts	NNPS
13286	7	465	and	and	CC
13286	7	466	Mushrooms	mushroom	NNS
13286	7	467	202	202	CD
13286	7	468	Fowl	fowl	NN
13286	7	469	,	,	,
13286	7	470	Pilau	Pilau	NNP
13286	7	471	211	211	CD
13286	7	472	Guinea	Guinea	NNP
13286	7	473	Hen	Hen	NNP
13286	7	474	,	,	,
13286	7	475	Roasted	Roasted	NNP
13286	7	476	168	168	CD
13286	7	477	Guinea	Guinea	NNP
13286	7	478	,	,	,
13286	7	479	Roast	Roast	NNP
13286	7	480	Chicken	Chicken	NNP
13286	7	481	218	218	CD
13286	7	482	Pigeons	Pigeons	NNPS
13286	7	483	,	,	,
13286	7	484	Fried	Fried	NNP
13286	7	485	169	169	CD
13286	7	486	Squab	Squab	NNP
13286	7	487	,	,	,
13286	7	488	Stewed	stew	VBD
13286	7	489	208	208	CD
13286	7	490	Turkey	Turkey	NNP
13286	7	491	,	,	,
13286	7	492	Roast	Roast	NNP
13286	7	493	64	64	CD
13286	7	494	MEATS	MEATS	NNPS
13286	7	495	Hare	Hare	NNP
13286	7	496	and	and	CC
13286	7	497	Rabbit	Rabbit	NNP
13286	7	498	Belgian	Belgian	NNP
13286	7	499	en	en	NNP
13286	7	500	Casserole	Casserole	NNP
13286	7	501	230	230	CD
13286	7	502	Jugged	jug	VBD
13286	7	503	149	149	CD
13286	7	504	A	a	NN
13286	7	505	la	la	NNP
13286	7	506	Marengo	Marengo	NNP
13286	7	507	217	217	CD
13286	7	508	Roast	Roast	NNP
13286	7	509	152	152	CD
13286	7	510	Stewed	stew	VBD
13286	7	511	221	221	CD
13286	7	512	P	p	NN
13286	7	513	PASTRIES	pastry	NNS
13286	7	514	Cornstarch	Cornstarch	NNP
13286	7	515	Pastry	pastry	NN
13286	7	516	90	90	CD
13286	7	517	Crisco	Crisco	NNP
13286	7	518	,	,	,
13286	7	519	Plain	Plain	NNP
13286	7	520	90	90	CD
13286	7	521	Crisco	Crisco	NNP
13286	7	522	,	,	,
13286	7	523	New	New	NNP
13286	7	524	90	90	CD
13286	7	525	Flake	Flake	NNP
13286	7	526	No	no	NN
13286	7	527	.	.	.
13286	8	1	1	1	CD
13286	8	2	91	91	CD
13286	8	3	Flake	Flake	NNP
13286	8	4	No	no	NN
13286	8	5	.	.	.
13286	9	1	2	2	CD
13286	9	2	92	92	CD
13286	9	3	German	german	JJ
13286	9	4	93	93	CD
13286	9	5	Hot	Hot	NNP
13286	9	6	Water	Water	NNP
13286	9	7	93	93	CD
13286	9	8	Puff	Puff	NNP
13286	9	9	92	92	CD
13286	9	10	Puff	Puff	NNP
13286	9	11	,	,	,
13286	9	12	Rough	Rough	NNP
13286	9	13	93	93	CD
13286	9	14	Sugar	Sugar	NNP
13286	9	15	for	for	IN
13286	9	16	Tartlets	tartlet	NNS
13286	9	17	94	94	CD
13286	9	18	Tip	Tip	NNP
13286	9	19	Top	Top	NNP
13286	9	20	90	90	CD
13286	9	21	PASTRIES	pastry	NNS
13286	9	22	Cobblers	Cobblers	NNPS
13286	9	23	and	and	CC
13286	9	24	Dumplings	Dumplings	NNPS
13286	9	25	Apple	Apple	NNP
13286	9	26	Dumplings	Dumplings	NNP
13286	9	27	78	78	CD
13286	9	28	Fig	Fig	NNP
13286	9	29	and	and	CC
13286	9	30	Apple	Apple	NNP
13286	9	31	Cobbler	Cobbler	NNP
13286	9	32	226	226	CD
13286	9	33	Peach	Peach	NNP
13286	9	34	Cobbler	Cobbler	NNP
13286	9	35	204	204	CD
13286	9	36	PASTRIES	pastry	NNS
13286	9	37	Pies	Pies	NNPS
13286	9	38	Almond	Almond	NNP
13286	9	39	Layer	Layer	NNP
13286	9	40	91	91	CD
13286	9	41	Apple	Apple	NNP
13286	9	42	166	166	CD
13286	9	43	Apple	Apple	NNP
13286	9	44	215	215	CD
13286	9	45	Beer	beer	NN
13286	9	46	Steak	Steak	NNP
13286	9	47	and	and	CC
13286	9	48	Kidney	Kidney	NNP
13286	9	49	151	151	CD
13286	9	50	Blueberry	Blueberry	NNP
13286	9	51	200	200	CD
13286	9	52	Butterscotch	Butterscotch	NNP
13286	9	53	94	94	CD
13286	9	54	Cherry	Cherry	NNP
13286	9	55	188	188	CD
13286	9	56	Chicken	Chicken	NNP
13286	9	57	171	171	CD
13286	9	58	Chocolate	Chocolate	NNP
13286	9	59	Cream	Cream	NNP
13286	9	60	218	218	CD
13286	9	61	Cocoanut	cocoanut	NN
13286	9	62	227	227	CD
13286	9	63	Cream	cream	NN
13286	9	64	181	181	CD
13286	9	65	Double	double	JJ
13286	9	66	91	91	CD
13286	9	67	Mince	Mince	NNP
13286	9	68	225	225	CD
13286	9	69	Orange	Orange	NNP
13286	9	70	212	212	CD
13286	9	71	Pumpkin	Pumpkin	NNP
13286	9	72	223	223	CD
13286	9	73	Rhubarb	Rhubarb	NNP
13286	9	74	Custard	Custard	NNP
13286	9	75	94	94	CD
13286	9	76	Shepherd	Shepherd	NNP
13286	9	77	's	's	POS
13286	9	78	210	210	CD
13286	9	79	Squash	Squash	NNP
13286	9	80	224	224	CD
13286	9	81	Veal	Veal	NNP
13286	9	82	and	and	CC
13286	9	83	Ham	ham	NN
13286	9	84	165	165	CD
13286	9	85	Veal	veal	NN
13286	9	86	Pot	Pot	NNP
13286	9	87	174	174	CD
13286	9	88	Washington	Washington	NNP
13286	9	89	162	162	CD
13286	9	90	PASTRIES	pastry	NNS
13286	9	91	Tarts	Tarts	NNPS
13286	9	92	,	,	,
13286	9	93	Etc	etc	FW
13286	9	94	.	.	.
13286	10	1	Apple	Apple	NNP
13286	10	2	160	160	CD
13286	10	3	Apricot	Apricot	NNP
13286	10	4	95	95	CD
13286	10	5	Bakewell	Bakewell	NNP
13286	10	6	95	95	CD
13286	10	7	Bartemian	Bartemian	NNP
13286	10	8	95	95	CD
13286	10	9	Chestnut	Chestnut	NNP
13286	10	10	217	217	CD
13286	10	11	Currant	Currant	NNP
13286	10	12	94	94	CD
13286	10	13	Fruit	Fruit	NNP
13286	10	14	182	182	CD
13286	10	15	German	german	JJ
13286	10	16	135	135	CD
13286	10	17	Lemon	Lemon	NNP
13286	10	18	and	and	CC
13286	10	19	Apple	Apple	NNP
13286	10	20	226	226	CD
13286	10	21	Maids	Maids	NNPS
13286	10	22	of	of	IN
13286	10	23	Honor	Honor	NNP
13286	10	24	190	190	CD
13286	10	25	Pastry	Pastry	NNP
13286	10	26	Fingers	Fingers	NNPS
13286	10	27	230	230	CD
13286	10	28	Peach	Peach	NNP
13286	10	29	Delights	Delights	NNP
13286	10	30	82	82	CD
13286	10	31	Puffs	Puffs	NNPS
13286	10	32	,	,	,
13286	10	33	Orange	Orange	NNP
13286	10	34	213	213	CD
13286	10	35	Puffs	Puffs	NNPS
13286	10	36	,	,	,
13286	10	37	Raisin	Raisin	NNP
13286	10	38	227	227	CD
13286	10	39	Roly	Roly	NNP
13286	10	40	Poly	Poly	NNP
13286	10	41	,	,	,
13286	10	42	Cherry	Cherry	NNP
13286	10	43	189	189	CD
13286	10	44	Roly	Roly	NNP
13286	10	45	Poly	Poly	NNP
13286	10	46	,	,	,
13286	10	47	Raisin	Raisin	NNP
13286	10	48	227	227	CD
13286	10	49	Rhubarb	Rhubarb	NNP
13286	10	50	Fanchonettes	Fanchonettes	NNPS
13286	10	51	192	192	CD
13286	10	52	Windsor	Windsor	NNP
13286	10	53	201	201	CD
13286	10	54	PUDDINGS	PUDDINGS	NNP
13286	10	55	Almond	Almond	NNP
13286	10	56	192	192	CD
13286	10	57	Almond	Almond	NNP
13286	10	58	and	and	CC
13286	10	59	Apple	Apple	NNP
13286	10	60	221	221	CD
13286	10	61	Amber	Amber	NNP
13286	10	62	210	210	CD
13286	10	63	Apple	Apple	NNP
13286	10	64	,	,	,
13286	10	65	Charlotte	Charlotte	NNP
13286	10	66	212	212	CD
13286	10	67	Apricot	Apricot	NNP
13286	10	68	196	196	CD
13286	10	69	Baba	Baba	NNP
13286	10	70	with	with	IN
13286	10	71	Syrup	Syrup	NNP
13286	10	72	222	222	CD
13286	10	73	Baked	Baked	NNP
13286	10	74	Indian	Indian	NNP
13286	10	75	220	220	CD
13286	10	76	Beef	Beef	NNP
13286	10	77	Steak	Steak	NNP
13286	10	78	205	205	CD
13286	10	79	Black	Black	NNP
13286	10	80	Cap	Cap	NNP
13286	10	81	216	216	CD
13286	10	82	Boston	Boston	NNP
13286	10	83	230	230	CD
13286	10	84	Bird	Bird	NNP
13286	10	85	's	's	POS
13286	10	86	Nest	Nest	NNP
13286	10	87	165	165	CD
13286	10	88	Bread	Bread	NNP
13286	10	89	226	226	CD
13286	10	90	Bread	bread	NN
13286	10	91	,	,	,
13286	10	92	with	with	IN
13286	10	93	Cherries	Cherries	NNPS
13286	10	94	210	210	CD
13286	10	95	Cabinet	Cabinet	NNP
13286	10	96	156	156	CD
13286	10	97	Canned	Canned	NNP
13286	10	98	Corn	Corn	NNP
13286	10	99	179	179	CD
13286	10	100	Caramel	Caramel	NNP
13286	10	101	Bread	Bread	NNP
13286	10	102	79	79	CD
13286	10	103	Caramel	Caramel	NNP
13286	10	104	Rice	Rice	NNP
13286	10	105	79	79	CD
13286	10	106	Carrot	Carrot	NNP
13286	10	107	79	79	CD
13286	10	108	Cherry	Cherry	NNP
13286	10	109	Blanc	Blanc	NNP
13286	10	110	-	-	HYPH
13286	10	111	Mange	Mange	NNP
13286	10	112	199	199	CD
13286	10	113	Chestnut	Chestnut	NNP
13286	10	114	Dainty	Dainty	NNP
13286	10	115	217	217	CD
13286	10	116	Chocolate	Chocolate	NNP
13286	10	117	202	202	CD
13286	10	118	Chocolate	Chocolate	NNP
13286	10	119	Bread	bread	NN
13286	10	120	188	188	CD
13286	10	121	Chocolate	Chocolate	NNP
13286	10	122	Jelly	Jelly	NNP
13286	10	123	80	80	CD
13286	10	124	Chocolate	Chocolate	NNP
13286	10	125	with	with	IN
13286	10	126	Macaroons	Macaroons	NNP
13286	10	127	209	209	CD
13286	10	128	Coburg	Coburg	NNP
13286	10	129	159	159	CD
13286	10	130	Cocoanut	Cocoanut	NNP
13286	10	131	219	219	CD
13286	10	132	Conservative	conservative	JJ
13286	10	133	211	211	CD
13286	10	134	Cottage	cottage	NN
13286	10	135	80	80	CD
13286	10	136	Countess	Countess	NNP
13286	10	137	204	204	CD
13286	10	138	Cranberry	Cranberry	NNP
13286	10	139	221	221	CD
13286	10	140	Cup	Cup	NNP
13286	10	141	192	192	CD
13286	10	142	Date	date	NN
13286	10	143	222	222	CD
13286	10	144	Eve	Eve	NNP
13286	10	145	's	's	POS
13286	10	146	229	229	CD
13286	10	147	Farina	Farina	NNP
13286	10	148	225	225	CD
13286	10	149	Fish	fish	NN
13286	10	150	55	55	CD
13286	10	151	Golden	golden	JJ
13286	10	152	219	219	CD
13286	10	153	Graham	Graham	NNP
13286	10	154	223	223	CD
13286	10	155	Graham	Graham	NNP
13286	10	156	,	,	,
13286	10	157	Steamed	Steamed	NNP
13286	10	158	166	166	CD
13286	10	159	St.	St.	NNP
13286	10	160	Leonard	Leonard	NNP
13286	10	161	's	's	POS
13286	10	162	204	204	CD
13286	10	163	Macaroon	Macaroon	NNP
13286	10	164	201	201	CD
13286	10	165	Macaroni	Macaroni	NNP
13286	10	166	,	,	,
13286	10	167	Baked	Baked	NNP
13286	10	168	223	223	CD
13286	10	169	Molasses	molasse	NNS
13286	10	170	Sponge	Sponge	NNP
13286	10	171	81	81	CD
13286	10	172	Monica	Monica	NNP
13286	10	173	81	81	CD
13286	10	174	Noodle	noodle	NN
13286	10	175	81	81	CD
13286	10	176	Nut	Nut	NNP
13286	10	177	211	211	CD
13286	10	178	Peach	Peach	NNP
13286	10	179	199	199	CD
13286	10	180	Pineapple	Pineapple	NNP
13286	10	181	82	82	CD
13286	10	182	Plum	Plum	NNP
13286	10	183	,	,	,
13286	10	184	English	English	NNP
13286	10	185	229	229	CD
13286	10	186	Plum	Plum	NNP
13286	10	187	,	,	,
13286	10	188	Mrs.	Mrs.	NNP
13286	10	189	Vaughn	Vaughn	NNP
13286	10	190	's	's	POS
13286	10	191	82	82	CD
13286	10	192	Raisin	Raisin	NNP
13286	10	193	163	163	CD
13286	10	194	Raisin	Raisin	NNP
13286	10	195	Batter	Batter	NNP
13286	10	196	213	213	CD
13286	10	197	Raspberry	Raspberry	NNP
13286	10	198	Batter	Batter	NNP
13286	10	199	191	191	CD
13286	10	200	Rhubarb	Rhubarb	NNP
13286	10	201	137	137	CD
13286	10	202	Rhubarb	Rhubarb	NNP
13286	10	203	,	,	,
13286	10	204	Baked	Baked	NNP
13286	10	205	78	78	CD
13286	10	206	Rice	Rice	NNP
13286	10	207	83	83	CD
13286	10	208	Rice	Rice	NNP
13286	10	209	,	,	,
13286	10	210	Ground	Ground	NNP
13286	10	211	193	193	CD
13286	10	212	Snow	Snow	NNP
13286	10	213	Balls	Balls	NNP
13286	10	214	197	197	CD
13286	10	215	Snow	Snow	NNP
13286	10	216	Balls	Balls	NNPS
13286	10	217	,	,	,
13286	10	218	Fruit	Fruit	NNP
13286	10	219	158	158	CD
13286	10	220	Snow	Snow	NNP
13286	10	221	Pudding	Pudding	NNP
13286	10	222	,	,	,
13286	10	223	with	with	IN
13286	10	224	Custard	Custard	NNP
13286	10	225	206	206	CD
13286	10	226	Sultana	Sultana	NNP
13286	10	227	228	228	CD
13286	10	228	Swiss	swiss	JJ
13286	10	229	177	177	CD
13286	10	230	Walnut	Walnut	NNP
13286	10	231	83	83	CD
13286	10	232	Woodford	Woodford	NNP
13286	10	233	83	83	CD
13286	10	234	PUDDINGS	PUDDINGS	NNP
13286	10	235	Souffles	Souffles	NNPS
13286	10	236	Brown	Brown	NNP
13286	10	237	Bread	Bread	NNP
13286	10	238	219	219	CD
13286	10	239	Cherry	Cherry	NNP
13286	10	240	195	195	CD
13286	10	241	Cornstarch	Cornstarch	NNP
13286	10	242	228	228	CD
13286	10	243	Date	Date	NNP
13286	10	244	158	158	CD
13286	10	245	Pineapple	Pineapple	NNP
13286	10	246	223	223	CD
13286	10	247	Rice	Rice	NNP
13286	10	248	172	172	CD
13286	10	249	Snow	Snow	NNP
13286	10	250	193	193	CD
13286	10	251	Squash	Squash	NNP
13286	10	252	201	201	CD
13286	10	253	Vegetable	vegetable	NN
13286	10	254	136	136	CD
13286	10	255	Vegetable	vegetable	NN
13286	10	256	212	212	CD
13286	10	257	S	S	NNP
13286	10	258	SALADS	SALADS	NNP
13286	10	259	Apple	Apple	NNP
13286	10	260	,	,	,
13286	10	261	Celery	Celery	NNP
13286	10	262	and	and	CC
13286	10	263	Nut	Nut	NNP
13286	10	264	74	74	CD
13286	10	265	Asparagus	Asparagus	NNP
13286	10	266	74	74	CD
13286	10	267	Cabbage	cabbage	NN
13286	10	268	163	163	CD
13286	10	269	Carrot	Carrot	NNP
13286	10	270	186	186	CD
13286	10	271	Celery	Celery	NNP
13286	10	272	and	and	CC
13286	10	273	Almond	Almond	NNP
13286	10	274	74	74	CD
13286	10	275	Cheese	Cheese	NNP
13286	10	276	206	206	CD
13286	10	277	Cream	Cream	NNP
13286	10	278	Cheese	Cheese	NNP
13286	10	279	and	and	CC
13286	10	280	Pimiento	Pimiento	NNP
13286	10	281	154	154	CD
13286	10	282	Daisy	Daisy	NNP
13286	10	283	179	179	CD
13286	10	284	Fruit	Fruit	NNP
13286	10	285	75	75	CD
13286	10	286	Grapefruit	Grapefruit	NNP
13286	10	287	189	189	CD
13286	10	288	Hungarian	Hungarian	NNP
13286	10	289	75	75	CD
13286	10	290	Orange	Orange	NNP
13286	10	291	150	150	CD
13286	10	292	Orange	Orange	NNP
13286	10	293	and	and	CC
13286	10	294	Tomato	Tomato	NNP
13286	10	295	75	75	CD
13286	10	296	Pear	Pear	NNP
13286	10	297	and	and	CC
13286	10	298	Pimiento	Pimiento	NNP
13286	10	299	189	189	CD
13286	10	300	Potato	Potato	NNP
13286	10	301	and	and	CC
13286	10	302	Nut	Nut	NNP
13286	10	303	75	75	CD
13286	10	304	Potato	Potato	NNP
13286	10	305	and	and	CC
13286	10	306	Pimiento	Pimiento	NNP
13286	10	307	76	76	CD
13286	10	308	Shrimp	Shrimp	NNP
13286	10	309	76	76	CD
13286	10	310	Waldorf	Waldorf	NNP
13286	10	311	159	159	CD
13286	10	312	Watercress	Watercress	NNP
13286	10	313	190	190	CD
13286	10	314	SANDWICHES	SANDWICHES	NNP
13286	10	315	Egg	Egg	NNP
13286	10	316	and	and	CC
13286	10	317	Anchovy	Anchovy	NNP
13286	10	318	85	85	CD
13286	10	319	Fried	Fried	NNP
13286	10	320	Egg	Egg	NNP
13286	10	321	85	85	CD
13286	10	322	Hot	Hot	NNP
13286	10	323	Cheese	Cheese	NNP
13286	10	324	211	211	CD
13286	10	325	Hudson	Hudson	NNP
13286	10	326	86	86	CD
13286	10	327	Pimiento	Pimiento	NNP
13286	10	328	Cheese	Cheese	NNP
13286	10	329	86	86	CD
13286	10	330	Rice	Rice	NNP
13286	10	331	86	86	CD
13286	10	332	Sardine	Sardine	NNP
13286	10	333	87	87	CD
13286	10	334	Tomato	Tomato	NNP
13286	10	335	87	87	CD
13286	10	336	Tomato	Tomato	NNP
13286	10	337	and	and	CC
13286	10	338	Horseradish	Horseradish	NNP
13286	10	339	87	87	CD
13286	10	340	SOUPS	soup	NNS
13286	10	341	,	,	,
13286	10	342	Etc	etc	FW
13286	10	343	.	.	.
13286	11	1	Artichoke	Artichoke	NNP
13286	11	2	157	157	CD
13286	11	3	Asparagus	Asparagus	NNP
13286	11	4	47	47	CD
13286	11	5	Bean	Bean	NNP
13286	11	6	,	,	,
13286	11	7	Black	Black	NNP
13286	11	8	149	149	CD
13286	11	9	Bonne	Bonne	NNP
13286	11	10	Femme	Femme	NNP
13286	11	11	228	228	CD
13286	11	12	Cauliflower	Cauliflower	NNP
13286	11	13	206	206	CD
13286	11	14	Cheese	Cheese	NNP
13286	11	15	48	48	CD
13286	11	16	Chestnut	Chestnut	NNP
13286	11	17	207	207	CD
13286	11	18	Crab	Crab	NNP
13286	11	19	187	187	CD
13286	11	20	Fish	Fish	NNP
13286	11	21	48	48	CD
13286	11	22	Giblet	Giblet	NNP
13286	11	23	216	216	CD
13286	11	24	Hollandaise	Hollandaise	NNP
13286	11	25	174	174	CD
13286	11	26	Hotch	Hotch	NNP
13286	11	27	Potch	Potch	NNP
13286	11	28	180	180	CD
13286	11	29	Kidney	Kidney	NNP
13286	11	30	176	176	CD
13286	11	31	Lentil	Lentil	NNP
13286	11	32	49	49	CD
13286	11	33	Mulligatawney	Mulligatawney	NNP
13286	11	34	161	161	CD
13286	11	35	Oxtail	Oxtail	NNP
13286	11	36	164	164	CD
13286	11	37	Okra	okra	NN
13286	11	38	216	216	CD
13286	11	39	Pepper	pepper	NN
13286	11	40	Pot	Pot	NNP
13286	11	41	179	179	CD
13286	11	42	Pilau	Pilau	NNP
13286	11	43	a	a	DT
13286	11	44	la	la	JJ
13286	11	45	Turque	Turque	NNP
13286	11	46	198	198	CD
13286	11	47	Potato	Potato	NNP
13286	11	48	175	175	CD
13286	11	49	Princess	Princess	NNP
13286	11	50	168	168	CD
13286	11	51	Red	Red	NNP
13286	11	52	Pottage	Pottage	NNP
13286	11	53	173	173	CD
13286	11	54	Rice	Rice	NNP
13286	11	55	(	(	-LRB-
13286	11	56	Thick	Thick	NNP
13286	11	57	)	)	-RRB-
13286	11	58	50	50	CD
13286	11	59	Scotch	Scotch	NNP
13286	11	60	Broth	Broth	NNP
13286	11	61	164	164	CD
13286	11	62	Spring	spring	NN
13286	11	63	182	182	CD
13286	11	64	Turnip	Turnip	NNP
13286	11	65	185	185	CD
13286	11	66	Turtle	Turtle	NNP
13286	11	67	,	,	,
13286	11	68	Mock	Mock	NNP
13286	11	69	176	176	CD
13286	11	70	Verte	Verte	NNP
13286	11	71	50	50	CD
13286	11	72	White	White	NNP
13286	11	73	172	172	CD
13286	11	74	SOUPS	SOUPS	NNP
13286	11	75	Bisque	Bisque	NNP
13286	11	76	Clam	Clam	NNP
13286	11	77	167	167	CD
13286	11	78	Lobster	Lobster	NNP
13286	11	79	49	49	CD
13286	11	80	Lobster	lobster	NN
13286	11	81	150	150	CD
13286	11	82	Oyster	oyster	NN
13286	11	83	209	209	CD
13286	11	84	SOUPS	SOUPS	NNP
13286	11	85	Chowder	Chowder	NNP
13286	11	86	Clam	Clam	NNP
13286	11	87	206	206	CD
13286	11	88	Corn	corn	NN
13286	11	89	173	173	CD
13286	11	90	Fish	fish	NN
13286	11	91	185	185	CD
13286	11	92	SOUPS	SOUPS	NNP
13286	11	93	Cream	Cream	NNP
13286	11	94	Soups	Soups	NNP
13286	11	95	Corn	Corn	NNP
13286	11	96	,	,	,
13286	11	97	a	a	DT
13286	11	98	la	la	NNP
13286	11	99	Creole	Creole	NNP
13286	11	100	213	213	CD
13286	11	101	Cucumber	cucumber	NN
13286	11	102	190	190	CD
13286	11	103	Lettuce	lettuce	NN
13286	11	104	154	154	CD
13286	11	105	Tomato	Tomato	NNP
13286	11	106	48	48	CD
13286	11	107	SOUPS	SOUPS	NNP
13286	11	108	Puree	Puree	NNP
13286	11	109	Indienne	Indienne	NNP
13286	11	110	185	185	CD
13286	11	111	Norfolk	Norfolk	NNP
13286	11	112	49	49	CD
13286	11	113	Peanut	Peanut	NNP
13286	11	114	214	214	CD
13286	11	115	Tapioca	tapioca	NN
13286	11	116	165	165	CD
13286	11	117	V	v	NN
13286	11	118	VEGETABLES	vegetables	NN
13286	11	119	Artichokes	artichoke	NNS
13286	11	120	215	215	CD
13286	11	121	Artichokes	artichoke	NNS
13286	11	122	,	,	,
13286	11	123	Jerusalem	Jerusalem	NNP
13286	11	124	69	69	CD
13286	11	125	Asparagus	Asparagus	NNP
13286	11	126	Loaf	Loaf	NNP
13286	11	127	177	177	CD
13286	11	128	Asparagus	Asparagus	NNP
13286	11	129	,	,	,
13286	11	130	Italian	italian	JJ
13286	11	131	Style	Style	NNP
13286	11	132	209	209	CD
13286	11	133	Asparagus	Asparagus	NNP
13286	11	134	,	,	,
13286	11	135	Plain	Plain	NNP
13286	11	136	187	187	CD
13286	11	137	Beans	Beans	NNPS
13286	11	138	190	190	CD
13286	11	139	Beans	Beans	NNPS
13286	11	140	,	,	,
13286	11	141	Baked	bake	VBN
13286	11	142	200	200	CD
13286	11	143	Bean	Bean	NNP
13286	11	144	Croquettes	Croquettes	NNP
13286	11	145	178	178	CD
13286	11	146	Beans	Beans	NNPS
13286	11	147	,	,	,
13286	11	148	Lima	Lima	NNP
13286	11	149	,	,	,
13286	11	150	Curried	curry	VBD
13286	11	151	220	220	CD
13286	11	152	Beans	Beans	NNPS
13286	11	153	,	,	,
13286	11	154	String	string	NN
13286	11	155	188	188	CD
13286	11	156	Beets	Beets	NNPS
13286	11	157	,	,	,
13286	11	158	Buttered	Buttered	NNP
13286	11	159	208	208	CD
13286	11	160	Beets	Beets	NNPS
13286	11	161	,	,	,
13286	11	162	Creamed	Creamed	NNP
13286	11	163	177	177	CD
13286	11	164	Beets	Beets	NNPS
13286	11	165	,	,	,
13286	11	166	New	New	NNP
13286	11	167	203	203	CD
13286	11	168	Beets	Beets	NNPS
13286	11	169	,	,	,
13286	11	170	Stuffed	stuff	VBN
13286	11	171	71	71	CD
13286	11	172	Brussels	Brussels	NNP
13286	11	173	Sprouts	Sprouts	NNPS
13286	11	174	with	with	IN
13286	11	175	Crisco	Crisco	NNP
13286	11	176	67	67	CD
13286	11	177	Cabbage	Cabbage	NNP
13286	11	178	,	,	,
13286	11	179	a	a	DT
13286	11	180	la	la	NNP
13286	11	181	Creme	Creme	NNP
13286	11	182	219	219	CD
13286	11	183	Cabbage	Cabbage	NNP
13286	11	184	,	,	,
13286	11	185	German	german	JJ
13286	11	186	Sour	Sour	NNP
13286	11	187	179	179	CD
13286	11	188	Cabbage	cabbage	NN
13286	11	189	,	,	,
13286	11	190	Ladies	Ladies	NNPS
13286	11	191	'	'	POS
13286	11	192	154	154	CD
13286	11	193	Carrot	Carrot	NNP
13286	11	194	Fritters	Fritters	NNPS
13286	11	195	175	175	CD
13286	11	196	Carrots	Carrots	NNPS
13286	11	197	,	,	,
13286	11	198	Glazed	Glazed	NNP
13286	11	199	188	188	CD
13286	11	200	Carrots	Carrots	NNPS
13286	11	201	,	,	,
13286	11	202	a	a	FW
13286	11	203	la	la	FW
13286	11	204	Poulette	Poulette	NNP
13286	11	205	203	203	CD
13286	11	206	Carrots	Carrots	NNPS
13286	11	207	,	,	,
13286	11	208	Viennese	Viennese	NNP
13286	11	209	72	72	CD
13286	11	210	Celeriac	Celeriac	NNP
13286	11	211	217	217	CD
13286	11	212	Colcannon	Colcannon	NNP
13286	11	213	67	67	CD
13286	11	214	Corn	Corn	NNP
13286	11	215	Creole	Creole	NNP
13286	11	216	207	207	CD
13286	11	217	Corn	Corn	NNP
13286	11	218	Fritters	fritter	NNS
13286	11	219	68	68	CD
13286	11	220	Corn	corn	NN
13286	11	221	Okra	okra	NN
13286	11	222	and	and	CC
13286	11	223	Tomatoes	Tomatoes	NNP
13286	11	224	68	68	CD
13286	11	225	Cauliflower	Cauliflower	NNP
13286	11	226	207	207	CD
13286	11	227	Cauliflower	Cauliflower	NNP
13286	11	228	,	,	,
13286	11	229	Curried	curry	VBN
13286	11	230	68	68	CD
13286	11	231	Cauliflower	Cauliflower	NNP
13286	11	232	,	,	,
13286	11	233	au	au	NNP
13286	11	234	Gratin	Gratin	NNP
13286	11	235	155	155	CD
13286	11	236	Cauliflower	Cauliflower	NNP
13286	11	237	,	,	,
13286	11	238	Fried	fry	VBN
13286	11	239	208	208	CD
13286	11	240	Egg	Egg	NNP
13286	11	241	Plant	Plant	NNP
13286	11	242	,	,	,
13286	11	243	en	en	NNP
13286	11	244	Casserole	Casserole	NNP
13286	11	245	69	69	CD
13286	11	246	Eggplant	Eggplant	NNP
13286	11	247	,	,	,
13286	11	248	Fried	fry	VBN
13286	11	249	205	205	CD
13286	11	250	Eggplant	Eggplant	NNP
13286	11	251	,	,	,
13286	11	252	Stuffed	Stuffed	NNP
13286	11	253	71	71	CD
13286	11	254	Eggplant	Eggplant	NNP
13286	11	255	,	,	,
13286	11	256	Stuffed	stuff	VBN
13286	11	257	216	216	CD
13286	11	258	Kohl	Kohl	NNP
13286	11	259	Rabi	Rabi	NNP
13286	11	260	,	,	,
13286	11	261	Creamed	Creamed	NNP
13286	11	262	203	203	CD
13286	11	263	Lentils	Lentils	NNPS
13286	11	264	and	and	CC
13286	11	265	Rice	Rice	NNP
13286	11	266	67	67	CD
13286	11	267	Lentils	Lentils	NNPS
13286	11	268	,	,	,
13286	11	269	Savory	Savory	NNP
13286	11	270	70	70	CD
13286	11	271	Lettuce	lettuce	NN
13286	11	272	,	,	,
13286	11	273	Stewed	Stewed	NNP
13286	11	274	162	162	CD
13286	11	275	Mushrooms	Mushrooms	NNPS
13286	11	276	au	au	NNP
13286	11	277	Gratin	Gratin	NNP
13286	11	278	70	70	CD
13286	11	279	Mushrooms	mushroom	NNS
13286	11	280	Cooked	cook	VBN
13286	11	281	Under	under	IN
13286	11	282	Glass	Glass	NNP
13286	11	283	Bells	Bells	NNP
13286	11	284	154	154	CD
13286	11	285	Mushrooms	Mushrooms	NNPS
13286	11	286	,	,	,
13286	11	287	Grilled	grill	VBD
13286	11	288	164	164	CD
13286	11	289	Onions	Onions	NNPS
13286	11	290	,	,	,
13286	11	291	Stewed	Stewed	NNP
13286	11	292	202	202	CD
13286	11	293	Onions	Onions	NNPS
13286	11	294	,	,	,
13286	11	295	Stuffed	Stuffed	NNP
13286	11	296	207	207	CD
13286	11	297	Onions	Onions	NNPS
13286	11	298	,	,	,
13286	11	299	Stuffed	stuff	VBN
13286	11	300	with	with	IN
13286	11	301	Nuts	Nuts	NNP
13286	11	302	184	184	CD
13286	11	303	Parsnips	Parsnips	NNPS
13286	11	304	,	,	,
13286	11	305	Baked	Baked	NNP
13286	11	306	67	67	CD
13286	11	307	Parsley	Parsley	NNP
13286	11	308	,	,	,
13286	11	309	Fried	Fried	NNP
13286	11	310	69	69	CD
13286	11	311	Peas	pea	NNS
13286	11	312	186	186	CD
13286	11	313	Peas	Peas	NNPS
13286	11	314	,	,	,
13286	11	315	Green	Green	NNP
13286	11	316	,	,	,
13286	11	317	a	a	DT
13286	11	318	la	la	JJ
13286	11	319	Maitre	Maitre	NNP
13286	11	320	d'Hotel	d'Hotel	NNP
13286	11	321	69	69	CD
13286	11	322	Peppers	Peppers	NNPS
13286	11	323	,	,	,
13286	11	324	Stuffed	stuff	VBN
13286	11	325	Green	Green	NNP
13286	11	326	162	162	CD
13286	11	327	Potatoes	Potatoes	NNPS
13286	11	328	,	,	,
13286	11	329	Anna	Anna	NNP
13286	11	330	184	184	CD
13286	11	331	Potatoes	Potatoes	NNPS
13286	11	332	,	,	,
13286	11	333	Chantilly	Chantilly	NNP
13286	11	334	203	203	CD
13286	11	335	Potatoes	Potatoes	NNPS
13286	11	336	,	,	,
13286	11	337	Creamed	Creamed	NNP
13286	11	338	au	au	NNP
13286	11	339	Gratin	Gratin	NNP
13286	11	340	68	68	CD
13286	11	341	Potato	Potato	NNP
13286	11	342	Croquettes	croquette	VBZ
13286	11	343	152	152	CD
13286	11	344	Potatoes	Potatoes	NNPS
13286	11	345	,	,	,
13286	11	346	Duchesse	Duchesse	NNP
13286	11	347	170	170	CD
13286	11	348	Potatoes	Potatoes	NNPS
13286	11	349	,	,	,
13286	11	350	Franconia	Franconia	NNP
13286	11	351	157	157	CD
13286	11	352	Potatoes	Potatoes	NNPS
13286	11	353	,	,	,
13286	11	354	French	French	NNP
13286	11	355	Fried	Fried	NNP
13286	11	356	180	180	CD
13286	11	357	Potatoes	Potatoes	NNPS
13286	11	358	,	,	,
13286	11	359	Grilled	grill	VBD
13286	11	360	215	215	CD
13286	11	361	Potatoes	Potatoes	NNPS
13286	11	362	,	,	,
13286	11	363	Hashed	Hashed	NNP
13286	11	364	Brown	Brown	NNP
13286	11	365	203	203	CD
13286	11	366	Potatoes	Potatoes	NNPS
13286	11	367	,	,	,
13286	11	368	New	New	NNP
13286	11	369	a	a	DT
13286	11	370	la	la	JJ
13286	11	371	France	France	NNP
13286	11	372	70	70	CD
13286	11	373	Potato	Potato	NNP
13286	11	374	Pone	Pone	NNP
13286	11	375	70	70	CD
13286	11	376	Potato	Potato	NNP
13286	11	377	Puffs	Puffs	NNP
13286	11	378	174	174	CD
13286	11	379	Potatoes	Potatoes	NNPS
13286	11	380	,	,	,
13286	11	381	Savory	Savory	NNP
13286	11	382	215	215	CD
13286	11	383	Potato	Potato	NNP
13286	11	384	Souffle	Souffle	NNP
13286	11	385	Austrian	Austrian	NNP
13286	11	386	Style	Style	NNP
13286	11	387	181	181	CD
13286	11	388	Potatoes	Potatoes	NNPS
13286	11	389	,	,	,
13286	11	390	Stuffed	Stuffed	NNP
13286	11	391	71	71	CD
13286	11	392	Potatoes	Potatoes	NNPS
13286	11	393	,	,	,
13286	11	394	Stuffed	Stuffed	NNP
13286	11	395	186	186	CD
13286	11	396	Potatoes	Potatoes	NNPS
13286	11	397	,	,	,
13286	11	398	Sweet	Sweet	NNP
13286	11	399	,	,	,
13286	11	400	Baked	Baked	NNP
13286	11	401	225	225	CD
13286	11	402	Potatoes	Potatoes	NNPS
13286	11	403	,	,	,
13286	11	404	Sweet	Sweet	NNP
13286	11	405	Candied	candy	VBD
13286	11	406	153	153	CD
13286	11	407	Potatoes	Potatoes	NNPS
13286	11	408	,	,	,
13286	11	409	Sweet	Sweet	NNP
13286	11	410	Southern	Southern	NNP
13286	11	411	Style	style	NN
13286	11	412	209	209	CD
13286	11	413	Scalloped	Scalloped	NNP
13286	11	414	Pumpkin	Pumpkin	NNP
13286	11	415	and	and	CC
13286	11	416	Rice	Rice	NNP
13286	11	417	216	216	CD
13286	11	418	Slaw	Slaw	NNP
13286	11	419	,	,	,
13286	11	420	Cold	Cold	NNP
13286	11	421	210	210	CD
13286	11	422	Spinach	Spinach	NNP
13286	11	423	,	,	,
13286	11	424	a	a	DT
13286	11	425	la	la	NNP
13286	11	426	Creme	Creme	NNP
13286	11	427	166	166	CD
13286	11	428	Spinach	Spinach	NNP
13286	11	429	,	,	,
13286	11	430	Martha	Martha	NNP
13286	11	431	184	184	CD
13286	11	432	Squash	Squash	NNP
13286	11	433	,	,	,
13286	11	434	Souffled	souffle	VBD
13286	11	435	201	201	CD
13286	11	436	Squash	Squash	NNP
13286	11	437	,	,	,
13286	11	438	Summer	summer	NN
13286	11	439	194	194	CD
13286	11	440	Succotash	Succotash	NNP
13286	11	441	204	204	CD
13286	11	442	Tomatoes	Tomatoes	NNPS
13286	11	443	,	,	,
13286	11	444	Baked	Baked	NNP
13286	11	445	Stuffed	stuff	VBD
13286	11	446	208	208	CD
13286	11	447	Tomato	Tomato	NNP
13286	11	448	Croquettes	Croquettes	NNPS
13286	11	449	228	228	CD
13286	11	450	Tomatoes	Tomatoes	NNPS
13286	11	451	,	,	,
13286	11	452	Escalloped	Escalloped	NNP
13286	11	453	153	153	CD
13286	11	454	Tomatoes	Tomatoes	NNPS
13286	11	455	,	,	,
13286	11	456	Grilled	Grilled	NNP
13286	11	457	174	174	CD
13286	11	458	Tomatoes	Tomatoes	NNPS
13286	11	459	,	,	,
13286	11	460	Stewed	stew	VBD
13286	11	461	150	150	CD
13286	11	462	Turnips	turnip	NNS
13286	11	463	,	,	,
13286	11	464	Creamed	Creamed	NNP
13286	11	465	170	170	CD
13286	11	466	Turnips	Turnips	NNPS
13286	11	467	,	,	,
13286	11	468	Mashed	mash	VBD
13286	11	469	202	202	CD
13286	11	470	Vegetable	vegetable	NN
13286	11	471	Souffle	Souffle	NNP
13286	11	472	212	212	CD
13286	11	473	VEGETARIAN	VEGETARIAN	NNP
13286	11	474	DISHES	DISHES	NNP
13286	11	475	Asparagus	Asparagus	NNP
13286	11	476	Loaf	Loaf	NNP
13286	11	477	177	177	CD
13286	11	478	Bananas	Bananas	NNPS
13286	11	479	,	,	,
13286	11	480	Devilled	devil	VBD
13286	11	481	134	134	CD
13286	11	482	Bean	Bean	NNP
13286	11	483	Cutlets	Cutlets	NNP
13286	11	484	133	133	CD
13286	11	485	Cauliflower	Cauliflower	NNP
13286	11	486	Snow	Snow	NNP
13286	11	487	134	134	CD
13286	11	488	Craigie	Craigie	NNP
13286	11	489	Toast	Toast	NNP
13286	11	490	134	134	CD
13286	11	491	Croquettes	Croquettes	NNPS
13286	11	492	Marchette	Marchette	NNP
13286	11	493	135	135	CD
13286	11	494	Duck	Duck	NNP
13286	11	495	,	,	,
13286	11	496	Mock	Mock	NNP
13286	11	497	210	210	CD
13286	11	498	Goose	Goose	NNP
13286	11	499	,	,	,
13286	11	500	Mock	Mock	NNP
13286	11	501	174	174	CD
13286	11	502	Mincemeat	Mincemeat	NNP
13286	11	503	,	,	,
13286	11	504	Lemon	Lemon	NNP
13286	11	505	134	134	CD
13286	11	506	Nut	Nut	NNP
13286	11	507	Loaf	Loaf	NNP
13286	11	508	212	212	CD
13286	11	509	Nut	Nut	NNP
13286	11	510	and	and	CC
13286	11	511	Macaroni	Macaroni	NNP
13286	11	512	Savory	Savory	NNP
13286	11	513	136	136	CD
13286	11	514	Nut	Nut	NNP
13286	11	515	Roast	Roast	NNP
13286	11	516	220	220	CD
13286	11	517	Potato	Potato	NNP
13286	11	518	and	and	CC
13286	11	519	Nut	Nut	NNP
13286	11	520	Croquettes	croquette	VBZ
13286	11	521	136	136	CD
13286	11	522	Potato	Potato	NNP
13286	11	523	Sausage	sausage	NN
13286	11	524	136	136	CD
13286	11	525	Potato	Potato	NNP
13286	11	526	Sefton	Sefton	NNP
13286	11	527	137	137	CD
13286	11	528	Rice	Rice	NNP
13286	11	529	a	a	DT
13286	11	530	la	la	FW
13286	11	531	Maigre	Maigre	NNP
13286	11	532	137	137	CD
13286	11	533	Rice	Rice	NNP
13286	11	534	,	,	,
13286	11	535	Spanish	Spanish	NNP
13286	11	536	137	137	CD
13286	11	537	Timbale	Timbale	NNP
13286	11	538	,	,	,
13286	11	539	Molds	mold	VBZ
13286	11	540	138	138	CD
13286	11	541	Veal	Veal	NNP
13286	11	542	Roast	Roast	NNP
13286	11	543	,	,	,
13286	11	544	Mock	Mock	NNP
13286	11	545	162	162	CD
13286	11	546	Vegetable	Vegetable	NNP
13286	11	547	Souffle	Souffle	NNP
13286	11	548	,	,	,
13286	11	549	Mixed	mix	VBD
13286	11	550	136	136	CD
13286	11	551	Vegetable	Vegetable	NNP
13286	11	552	Pie	Pie	NNP
13286	11	553	138	138	CD
13286	11	554	MISCELLANEOUS	miscellaneous	NN
13286	11	555	Bombay	Bombay	NNP
13286	11	556	Toast	Toast	NNP
13286	11	557	160	160	CD
13286	11	558	Croutes	Croutes	NNPS
13286	11	559	,	,	,
13286	11	560	a	a	DT
13286	11	561	la	la	NNP
13286	11	562	Marie	Marie	NNP
13286	11	563	156	156	CD
13286	11	564	Croutes	Croutes	NNPS
13286	11	565	,	,	,
13286	11	566	a	a	DT
13286	11	567	la	la	FW
13286	11	568	Rosamonde	Rosamonde	NNP
13286	11	569	156	156	CD
13286	11	570	Macaroni	Macaroni	NNP
13286	11	571	a	a	DT
13286	11	572	l'Italienne	l'Italienne	NNP
13286	11	573	182	182	CD
13286	11	574	Risotto	Risotto	NNP
13286	11	575	155	155	CD
13286	11	576	_	_	NNP
13286	11	577	"	"	``
13286	11	578	Man	Man	NNP
13286	11	579	's	's	POS
13286	11	580	most	most	RBS
13286	11	581	important	important	JJ
13286	11	582	food	food	NN
13286	11	583	,	,	,
13286	11	584	fat	fat	NN
13286	11	585	.	.	.
13286	11	586	"	"	''
13286	12	1	"	"	``
13286	12	2	Those	those	DT
13286	12	3	who	who	WP
13286	12	4	say--'The	say--'the	VBP
13286	12	5	old	old	JJ
13286	12	6	fashioned	fashioned	JJ
13286	12	7	things	thing	NNS
13286	12	8	are	be	VBP
13286	12	9	good	good	JJ
13286	12	10	enough	enough	RB
13286	12	11	for	for	IN
13286	12	12	us	-PRON-	PRP
13286	12	13	.	.	.
13286	12	14	'	'	''
13286	12	15	"	"	''
13286	13	1	"	"	``
13286	13	2	The	the	DT
13286	13	3	difference	difference	NN
13286	13	4	between	between	IN
13286	13	5	substitute	substitute	NN
13286	13	6	and	and	CC
13286	13	7	primary	primary	JJ
13286	13	8	.	.	.
13286	13	9	"	"	''
13286	14	1	"	"	``
13286	14	2	That	that	IN
13286	14	3	'	'	``
13286	14	4	Lardy	Lardy	NNP
13286	14	5	'	'	''
13286	14	6	taste	taste	NN
13286	14	7	.	.	.
13286	14	8	"	"	''
13286	15	1	"	"	``
13286	15	2	Fry	fry	NN
13286	15	3	fish	fish	NN
13286	15	4	,	,	,
13286	15	5	then	then	RB
13286	15	6	onions	onion	NNS
13286	15	7	,	,	,
13286	15	8	then	then	RB
13286	15	9	potatoes	potato	NNS
13286	15	10	in	in	IN
13286	15	11	the	the	DT
13286	15	12	same	same	JJ
13286	15	13	Crisco	Crisco	NNP
13286	15	14	.	.	.
13286	15	15	"	"	''
13286	16	1	"	"	``
13286	16	2	We	-PRON-	PRP
13286	16	3	all	all	DT
13286	16	4	eat	eat	VBP
13286	16	5	raw	raw	JJ
13286	16	6	fats	fat	NNS
13286	16	7	.	.	.
13286	16	8	"	"	''
13286	17	1	"	"	``
13286	17	2	A	a	DT
13286	17	3	woman	woman	NN
13286	17	4	can	can	MD
13286	17	5	throw	throw	VB
13286	17	6	out	out	RP
13286	17	7	more	more	RBR
13286	17	8	with	with	IN
13286	17	9	a	a	DT
13286	17	10	teaspoon	teaspoon	NN
13286	17	11	than	than	IN
13286	17	12	a	a	DT
13286	17	13	man	man	NN
13286	17	14	can	can	MD
13286	17	15	bring	bring	VB
13286	17	16	home	home	RB
13286	17	17	in	in	IN
13286	17	18	a	a	DT
13286	17	19	wagon	wagon	NN
13286	17	20	.	.	.
13286	17	21	"	"	''
13286	18	1	"	"	``
13286	18	2	Hidden	hide	VBN
13286	18	3	flavors	flavor	NNS
13286	18	4	.	.	.
13286	18	5	"	"	''
13286	19	1	"	"	``
13286	19	2	Keeping	keep	VBG
13286	19	3	parlor	parlor	NN
13286	19	4	and	and	CC
13286	19	5	kitchen	kitchen	NN
13286	19	6	strangers	stranger	NNS
13286	19	7	.	.	.
13286	19	8	"	"	''
13286	20	1	"	"	``
13286	20	2	Kosher	Kosher	NNP
13286	20	3	.	.	.
13286	20	4	"	"	''
13286	21	1	"	"	``
13286	21	2	Recipes	recipe	NNS
13286	21	3	tested	test	VBN
13286	21	4	by	by	IN
13286	21	5	Domestic	Domestic	NNP
13286	21	6	Scientists	Scientists	NNPS
13286	21	7	.	.	.
13286	22	1	"	"	``
13286	22	2	_	_	NNP
13286	22	3	_	_	NNP
13286	22	4	INTRODUCTION	INTRODUCTION	NNP
13286	22	5	_	_	NNP
13286	22	6	The	the	DT
13286	22	7	word	word	NN
13286	22	8	"	"	``
13286	22	9	fat	fat	NN
13286	22	10	"	"	''
13286	22	11	is	be	VBZ
13286	22	12	one	one	CD
13286	22	13	of	of	IN
13286	22	14	the	the	DT
13286	22	15	most	most	RBS
13286	22	16	interesting	interesting	JJ
13286	22	17	in	in	IN
13286	22	18	food	food	NN
13286	22	19	chemistry	chemistry	NN
13286	22	20	.	.	.
13286	23	1	It	-PRON-	PRP
13286	23	2	is	be	VBZ
13286	23	3	the	the	DT
13286	23	4	great	great	JJ
13286	23	5	energy	energy	NN
13286	23	6	producer	producer	NN
13286	23	7	.	.	.
13286	24	1	John	John	NNP
13286	24	2	C.	C.	NNP
13286	24	3	Olsen	Olsen	NNP
13286	24	4	,	,	,
13286	24	5	A.M.	A.M.	NNP
13286	24	6	,	,	,
13286	24	7	Ph.D.	ph.d.	NN
13286	24	8	,	,	,
13286	24	9	in	in	IN
13286	24	10	his	-PRON-	PRP$
13286	24	11	book	book	NN
13286	24	12	,	,	,
13286	24	13	"	"	``
13286	24	14	Pure	Pure	NNP
13286	24	15	Food	Food	NNP
13286	24	16	,	,	,
13286	24	17	"	"	''
13286	24	18	states	state	VBZ
13286	24	19	that	that	WDT
13286	24	20	fats	fat	VBZ
13286	24	21	furnish	furnish	VBP
13286	24	22	half	half	PDT
13286	24	23	the	the	DT
13286	24	24	total	total	JJ
13286	24	25	energy	energy	NN
13286	24	26	obtained	obtain	VBN
13286	24	27	by	by	IN
13286	24	28	human	human	JJ
13286	24	29	beings	being	NNS
13286	24	30	from	from	IN
13286	24	31	their	-PRON-	PRP$
13286	24	32	food	food	NN
13286	24	33	.	.	.
13286	25	1	The	the	DT
13286	25	2	three	three	CD
13286	25	3	_	_	NNP
13286	25	4	primary	primary	NN
13286	25	5	_	_	NNP
13286	25	6	,	,	,
13286	25	7	solid	solid	JJ
13286	25	8	cooking	cooking	NN
13286	25	9	fats	fat	NNS
13286	25	10	today	today	NN
13286	25	11	are	be	VBP
13286	25	12	:	:	:
13286	25	13	[	[	-LRB-
13286	25	14	Illustration	illustration	NN
13286	25	15	:	:	:
13286	25	16	_	_	NNP
13286	25	17	Butter	Butter	NNP
13286	25	18	Lard	Lard	NNP
13286	25	19	Crisco	Crisco	NNP
13286	25	20	_	_	NNP
13286	25	21	]	]	-RRB-
13286	25	22	There	there	EX
13286	25	23	are	be	VBP
13286	25	24	numbers	number	NNS
13286	25	25	of	of	IN
13286	25	26	substitutes	substitute	NNS
13286	25	27	for	for	IN
13286	25	28	these	these	DT
13286	25	29	,	,	,
13286	25	30	such	such	JJ
13286	25	31	as	as	IN
13286	25	32	butterine	butterine	NNP
13286	25	33	,	,	,
13286	25	34	oleomargarine	oleomargarine	NNP
13286	25	35	and	and	CC
13286	25	36	"	"	``
13286	25	37	lard	lard	NN
13286	25	38	compounds	compound	NNS
13286	25	39	.	.	.
13286	25	40	"	"	''
13286	26	1	The	the	DT
13286	26	2	following	follow	VBG
13286	26	3	pages	page	NNS
13286	26	4	contain	contain	VBP
13286	26	5	a	a	DT
13286	26	6	story	story	NN
13286	26	7	of	of	IN
13286	26	8	unusual	unusual	JJ
13286	26	9	interest	interest	NN
13286	26	10	to	to	TO
13286	26	11	_	_	NNP
13286	26	12	you	-PRON-	PRP
13286	26	13	_	_	NNP
13286	26	14	.	.	.
13286	27	1	For	for	IN
13286	27	2	you	-PRON-	PRP
13286	27	3	_	_	NNP
13286	27	4	eat	eat	VBP
13286	27	5	_	_	NNP
13286	27	6	.	.	.
13286	28	1	See	See	NNP
13286	28	2	Page	Page	NNP
13286	28	3	233	233	CD
13286	28	4	_	_	NNP
13286	28	5	The	The	NNP
13286	28	6	Story	Story	NNP
13286	28	7	of	of	IN
13286	28	8	Crisco	Crisco	NNP
13286	28	9	_	_	NNP
13286	28	10	The	the	DT
13286	28	11	culinary	culinary	JJ
13286	28	12	world	world	NN
13286	28	13	is	be	VBZ
13286	28	14	revising	revise	VBG
13286	28	15	its	-PRON-	PRP$
13286	28	16	entire	entire	JJ
13286	28	17	cook	cook	NN
13286	28	18	book	book	NN
13286	28	19	on	on	IN
13286	28	20	account	account	NN
13286	28	21	of	of	IN
13286	28	22	the	the	DT
13286	28	23	advent	advent	NN
13286	28	24	of	of	IN
13286	28	25	Crisco	Crisco	NNP
13286	28	26	,	,	,
13286	28	27	a	a	DT
13286	28	28	new	new	JJ
13286	28	29	and	and	CC
13286	28	30	altogether	altogether	RB
13286	28	31	different	different	JJ
13286	28	32	cooking	cooking	NN
13286	28	33	fat	fat	NN
13286	28	34	.	.	.
13286	29	1	Many	many	JJ
13286	29	2	wonder	wonder	VBP
13286	29	3	that	that	IN
13286	29	4	any	any	DT
13286	29	5	product	product	NN
13286	29	6	could	could	MD
13286	29	7	gain	gain	VB
13286	29	8	the	the	DT
13286	29	9	favor	favor	NN
13286	29	10	of	of	IN
13286	29	11	cooking	cook	VBG
13286	29	12	experts	expert	NNS
13286	29	13	so	so	RB
13286	29	14	quickly	quickly	RB
13286	29	15	.	.	.
13286	30	1	A	a	DT
13286	30	2	few	few	JJ
13286	30	3	months	month	NNS
13286	30	4	after	after	IN
13286	30	5	the	the	DT
13286	30	6	first	first	JJ
13286	30	7	package	package	NN
13286	30	8	was	be	VBD
13286	30	9	marketed	market	VBN
13286	30	10	,	,	,
13286	30	11	practically	practically	RB
13286	30	12	every	every	DT
13286	30	13	grocer	grocer	NN
13286	30	14	of	of	IN
13286	30	15	the	the	DT
13286	30	16	better	well	JJR
13286	30	17	class	class	NN
13286	30	18	in	in	IN
13286	30	19	the	the	DT
13286	30	20	United	United	NNP
13286	30	21	States	States	NNP
13286	30	22	was	be	VBD
13286	30	23	supplying	supply	VBG
13286	30	24	women	woman	NNS
13286	30	25	with	with	IN
13286	30	26	the	the	DT
13286	30	27	new	new	JJ
13286	30	28	product	product	NN
13286	30	29	.	.	.
13286	31	1	This	this	DT
13286	31	2	was	be	VBD
13286	31	3	largely	largely	RB
13286	31	4	because	because	IN
13286	31	5	four	four	CD
13286	31	6	classes	class	NNS
13286	31	7	of	of	IN
13286	31	8	people	people	NNS
13286	31	9	--	--	:
13286	31	10	housewives	housewife	NNS
13286	31	11	--	--	:
13286	31	12	chefs	chef	NNS
13286	31	13	--	--	:
13286	31	14	doctors	doctor	NNS
13286	31	15	--	--	:
13286	31	16	dietitians	dietitian	NNS
13286	31	17	--	--	:
13286	31	18	were	be	VBD
13286	31	19	glad	glad	JJ
13286	31	20	to	to	TO
13286	31	21	be	be	VB
13286	31	22	shown	show	VBN
13286	31	23	a	a	DT
13286	31	24	product	product	NN
13286	31	25	which	which	WDT
13286	31	26	at	at	IN
13286	31	27	once	once	RB
13286	31	28	would	would	MD
13286	31	29	make	make	VB
13286	31	30	for	for	IN
13286	31	31	more	more	JJR
13286	31	32	_	_	NNP
13286	31	33	digestible	digestible	JJ
13286	31	34	_	_	NNP
13286	31	35	foods	food	NNS
13286	31	36	,	,	,
13286	31	37	more	more	RBR
13286	31	38	_	_	NNP
13286	31	39	economical	economical	JJ
13286	31	40	_	_	NNP
13286	31	41	foods	food	NNS
13286	31	42	,	,	,
13286	31	43	and	and	CC
13286	31	44	better	well	JJR
13286	31	45	_	_	NNP
13286	31	46	tasting	taste	VBG
13286	31	47	_	_	NNP
13286	31	48	foods	food	NNS
13286	31	49	.	.	.
13286	32	1	Cooking	cooking	NN
13286	32	2	and	and	CC
13286	32	3	History	history	NN
13286	32	4	[	[	-LRB-
13286	32	5	Illustration	illustration	NN
13286	32	6	]	]	-RRB-
13286	32	7	Cooking	cooking	NN
13286	32	8	methods	method	NNS
13286	32	9	have	have	VBP
13286	32	10	undergone	undergo	VBN
13286	32	11	a	a	DT
13286	32	12	marked	marked	JJ
13286	32	13	change	change	NN
13286	32	14	during	during	IN
13286	32	15	the	the	DT
13286	32	16	past	past	JJ
13286	32	17	few	few	JJ
13286	32	18	years	year	NNS
13286	32	19	.	.	.
13286	33	1	The	the	DT
13286	33	2	nation	nation	NN
13286	33	3	's	's	POS
13286	33	4	food	food	NN
13286	33	5	is	be	VBZ
13286	33	6	becoming	become	VBG
13286	33	7	more	more	RBR
13286	33	8	and	and	CC
13286	33	9	more	more	RBR
13286	33	10	wholesome	wholesome	JJ
13286	33	11	as	as	IN
13286	33	12	a	a	DT
13286	33	13	result	result	NN
13286	33	14	of	of	IN
13286	33	15	different	different	JJ
13286	33	16	discoveries	discovery	NNS
13286	33	17	,	,	,
13286	33	18	new	new	JJ
13286	33	19	sources	source	NNS
13286	33	20	of	of	IN
13286	33	21	supply	supply	NN
13286	33	22	,	,	,
13286	33	23	and	and	CC
13286	33	24	the	the	DT
13286	33	25	intelligent	intelligent	JJ
13286	33	26	weighing	weighing	NN
13286	33	27	of	of	IN
13286	33	28	values	value	NNS
13286	33	29	.	.	.
13286	34	1	Domestic	domestic	JJ
13286	34	2	Science	Science	NNP
13286	34	3	is	be	VBZ
13286	34	4	better	well	RBR
13286	34	5	understood	understand	VBN
13286	34	6	and	and	CC
13286	34	7	more	more	RBR
13286	34	8	appreciated	appreciated	JJ
13286	34	9	.	.	.
13286	35	1	[	[	-LRB-
13286	35	2	Illustration	illustration	NN
13286	35	3	]	]	-RRB-
13286	35	4	People	People	NNS
13286	35	5	of	of	IN
13286	35	6	the	the	DT
13286	35	7	present	present	JJ
13286	35	8	century	century	NN
13286	35	9	are	be	VBP
13286	35	10	fairer	fair	JJR
13286	35	11	to	to	IN
13286	35	12	their	-PRON-	PRP$
13286	35	13	stomachs	stomach	NNS
13286	35	14	,	,	,
13286	35	15	realizing	realize	VBG
13286	35	16	that	that	IN
13286	35	17	their	-PRON-	PRP$
13286	35	18	health	health	NN
13286	35	19	largely	largely	RB
13286	35	20	depends	depend	VBZ
13286	35	21	upon	upon	IN
13286	35	22	this	this	DT
13286	35	23	faithful	faithful	JJ
13286	35	24	and	and	CC
13286	35	25	long	long	RB
13286	35	26	-	-	HYPH
13286	35	27	suffering	suffer	VBG
13286	35	28	servant	servant	NN
13286	35	29	.	.	.
13286	36	1	Digestion	digestion	NN
13286	36	2	and	and	CC
13286	36	3	disposition	disposition	NN
13286	36	4	sound	sound	VBP
13286	36	5	much	much	RB
13286	36	6	the	the	DT
13286	36	7	same	same	JJ
13286	36	8	,	,	,
13286	36	9	but	but	CC
13286	36	10	a	a	DT
13286	36	11	good	good	JJ
13286	36	12	disposition	disposition	NN
13286	36	13	often	often	RB
13286	36	14	is	be	VBZ
13286	36	15	wrecked	wreck	VBN
13286	36	16	by	by	IN
13286	36	17	a	a	DT
13286	36	18	poor	poor	JJ
13286	36	19	digestion	digestion	NN
13286	36	20	.	.	.
13286	37	1	America	America	NNP
13286	37	2	has	have	VBZ
13286	37	3	been	be	VBN
13286	37	4	termed	term	VBN
13286	37	5	a	a	DT
13286	37	6	country	country	NN
13286	37	7	of	of	IN
13286	37	8	dyspeptics	dyspeptic	NNS
13286	37	9	.	.	.
13286	38	1	It	-PRON-	PRP
13286	38	2	is	be	VBZ
13286	38	3	being	be	VBG
13286	38	4	changed	change	VBN
13286	38	5	to	to	IN
13286	38	6	a	a	DT
13286	38	7	land	land	NN
13286	38	8	of	of	IN
13286	38	9	healthy	healthy	JJ
13286	38	10	eaters	eater	NNS
13286	38	11	,	,	,
13286	38	12	consequently	consequently	RB
13286	38	13	happier	happy	JJR
13286	38	14	individuals	individual	NNS
13286	38	15	.	.	.
13286	39	1	Every	every	DT
13286	39	2	agent	agent	NN
13286	39	3	responsible	responsible	JJ
13286	39	4	for	for	IN
13286	39	5	this	this	DT
13286	39	6	national	national	JJ
13286	39	7	digestive	digestive	JJ
13286	39	8	improvement	improvement	NN
13286	39	9	must	must	MD
13286	39	10	be	be	VB
13286	39	11	gratefully	gratefully	RB
13286	39	12	recognized	recognize	VBN
13286	39	13	.	.	.
13286	40	1	[	[	-LRB-
13286	40	2	Illustration	illustration	NN
13286	40	3	]	]	-RRB-
13286	40	4	It	-PRON-	PRP
13286	40	5	seems	seem	VBZ
13286	40	6	strange	strange	JJ
13286	40	7	to	to	IN
13286	40	8	many	many	JJ
13286	40	9	that	that	IN
13286	40	10	there	there	EX
13286	40	11	can	can	MD
13286	40	12	be	be	VB
13286	40	13	anything	anything	NN
13286	40	14	_	_	NNP
13286	40	15	better	well	RBR
13286	40	16	_	_	NNP
13286	40	17	than	than	IN
13286	40	18	butter	butter	NN
13286	40	19	for	for	IN
13286	40	20	cooking	cooking	NN
13286	40	21	,	,	,
13286	40	22	or	or	CC
13286	40	23	of	of	IN
13286	40	24	greater	great	JJR
13286	40	25	utility	utility	NN
13286	40	26	than	than	IN
13286	40	27	lard	lard	NN
13286	40	28	,	,	,
13286	40	29	and	and	CC
13286	40	30	the	the	DT
13286	40	31	advent	advent	NN
13286	40	32	of	of	IN
13286	40	33	Crisco	Crisco	NNP
13286	40	34	has	have	VBZ
13286	40	35	been	be	VBN
13286	40	36	a	a	DT
13286	40	37	shock	shock	NN
13286	40	38	to	to	IN
13286	40	39	the	the	DT
13286	40	40	older	old	JJR
13286	40	41	generation	generation	NN
13286	40	42	,	,	,
13286	40	43	born	bear	VBN
13286	40	44	in	in	IN
13286	40	45	an	an	DT
13286	40	46	age	age	NN
13286	40	47	less	less	RBR
13286	40	48	progressive	progressive	JJ
13286	40	49	than	than	IN
13286	40	50	our	-PRON-	PRP$
13286	40	51	own	own	JJ
13286	40	52	,	,	,
13286	40	53	and	and	CC
13286	40	54	prone	prone	JJ
13286	40	55	to	to	TO
13286	40	56	contend	contend	VB
13286	40	57	that	that	IN
13286	40	58	the	the	DT
13286	40	59	old	old	JJ
13286	40	60	fashioned	fashioned	JJ
13286	40	61	things	thing	NNS
13286	40	62	are	be	VBP
13286	40	63	good	good	JJ
13286	40	64	enough	enough	RB
13286	40	65	.	.	.
13286	41	1	[	[	-LRB-
13286	41	2	Illustration	illustration	NN
13286	41	3	]	]	-RRB-
13286	41	4	But	but	CC
13286	41	5	these	these	DT
13286	41	6	good	good	JJ
13286	41	7	folk	folk	NN
13286	41	8	,	,	,
13286	41	9	when	when	WRB
13286	41	10	convinced	convince	VBN
13286	41	11	,	,	,
13286	41	12	are	be	VBP
13286	41	13	the	the	DT
13286	41	14	greatest	great	JJS
13286	41	15	enthusiasts	enthusiast	NNS
13286	41	16	.	.	.
13286	42	1	Grandmother	Grandmother	NNP
13286	42	2	was	be	VBD
13286	42	3	glad	glad	JJ
13286	42	4	to	to	TO
13286	42	5	give	give	VB
13286	42	6	up	up	RP
13286	42	7	the	the	DT
13286	42	8	fatiguing	fatigue	VBG
13286	42	9	spinning	spinning	NN
13286	42	10	wheel	wheel	NN
13286	42	11	.	.	.
13286	43	1	So	so	RB
13286	43	2	the	the	DT
13286	43	3	modern	modern	JJ
13286	43	4	woman	woman	NN
13286	43	5	is	be	VBZ
13286	43	6	glad	glad	JJ
13286	43	7	to	to	TO
13286	43	8	stop	stop	VB
13286	43	9	cooking	cook	VBG
13286	43	10	with	with	IN
13286	43	11	expensive	expensive	JJ
13286	43	12	butter	butter	NN
13286	43	13	,	,	,
13286	43	14	animal	animal	NN
13286	43	15	lard	lard	NN
13286	43	16	and	and	CC
13286	43	17	their	-PRON-	PRP$
13286	43	18	inadequate	inadequate	JJ
13286	43	19	substitutes	substitute	NNS
13286	43	20	.	.	.
13286	44	1	And	and	CC
13286	44	2	so	so	RB
13286	44	3	,	,	,
13286	44	4	the	the	DT
13286	44	5	nation	nation	NN
13286	44	6	's	's	POS
13286	44	7	cook	cook	NN
13286	44	8	book	book	NN
13286	44	9	has	have	VBZ
13286	44	10	been	be	VBN
13286	44	11	hauled	haul	VBN
13286	44	12	out	out	RP
13286	44	13	and	and	CC
13286	44	14	is	be	VBZ
13286	44	15	being	be	VBG
13286	44	16	revised	revise	VBN
13286	44	17	.	.	.
13286	45	1	Upon	upon	IN
13286	45	2	thousands	thousand	NNS
13286	45	3	of	of	IN
13286	45	4	pages	page	NNS
13286	45	5	,	,	,
13286	45	6	the	the	DT
13286	45	7	words	word	NNS
13286	45	8	"	"	``
13286	45	9	lard	lard	NN
13286	45	10	"	"	''
13286	45	11	and	and	CC
13286	45	12	"	"	``
13286	45	13	butter	butter	NN
13286	45	14	"	"	''
13286	45	15	have	have	VBP
13286	45	16	been	be	VBN
13286	45	17	crossed	cross	VBN
13286	45	18	out	out	RP
13286	45	19	and	and	CC
13286	45	20	the	the	DT
13286	45	21	word	word	NN
13286	45	22	"	"	``
13286	45	23	Crisco	Crisco	NNP
13286	45	24	"	"	''
13286	45	25	written	write	VBN
13286	45	26	in	in	IN
13286	45	27	their	-PRON-	PRP$
13286	45	28	place	place	NN
13286	45	29	.	.	.
13286	46	1	A	a	DT
13286	46	2	Need	need	NN
13286	46	3	Anticipated	anticipated	JJ
13286	46	4	Great	great	JJ
13286	46	5	foresight	foresight	NN
13286	46	6	was	be	VBD
13286	46	7	shown	show	VBN
13286	46	8	in	in	IN
13286	46	9	the	the	DT
13286	46	10	making	making	NN
13286	46	11	of	of	IN
13286	46	12	Crisco	Crisco	NNP
13286	46	13	.	.	.
13286	47	1	The	the	DT
13286	47	2	quality	quality	NN
13286	47	3	,	,	,
13286	47	4	as	as	RB
13286	47	5	well	well	RB
13286	47	6	as	as	IN
13286	47	7	the	the	DT
13286	47	8	quantity	quantity	NN
13286	47	9	,	,	,
13286	47	10	of	of	IN
13286	47	11	lard	lard	NN
13286	47	12	was	be	VBD
13286	47	13	diminishing	diminish	VBG
13286	47	14	steadily	steadily	RB
13286	47	15	in	in	IN
13286	47	16	the	the	DT
13286	47	17	face	face	NN
13286	47	18	of	of	IN
13286	47	19	a	a	DT
13286	47	20	growing	grow	VBG
13286	47	21	population	population	NN
13286	47	22	.	.	.
13286	48	1	Prices	price	NNS
13286	48	2	were	be	VBD
13286	48	3	rising	rise	VBG
13286	48	4	.	.	.
13286	49	1	"	"	``
13286	49	2	The	the	DT
13286	49	3	high	high	JJ
13286	49	4	-	-	HYPH
13286	49	5	cost	cost	NN
13286	49	6	-	-	HYPH
13286	49	7	of	of	IN
13286	49	8	-	-	HYPH
13286	49	9	living	living	NN
13286	49	10	"	"	''
13286	49	11	was	be	VBD
13286	49	12	an	an	DT
13286	49	13	oft	oft	RB
13286	49	14	-	-	HYPH
13286	49	15	repeated	repeat	VBN
13286	49	16	phrase	phrase	NN
13286	49	17	.	.	.
13286	50	1	Also	also	RB
13286	50	2	,	,	,
13286	50	3	our	-PRON-	PRP$
13286	50	4	country	country	NN
13286	50	5	was	be	VBD
13286	50	6	outgrowing	outgrow	VBG
13286	50	7	its	-PRON-	PRP$
13286	50	8	supply	supply	NN
13286	50	9	of	of	IN
13286	50	10	butter	butter	NN
13286	50	11	.	.	.
13286	51	1	What	what	WP
13286	51	2	was	be	VBD
13286	51	3	needed	need	VBN
13286	51	4	,	,	,
13286	51	5	therefore	therefore	RB
13286	51	6	,	,	,
13286	51	7	was	be	VBD
13286	51	8	not	not	RB
13286	51	9	a	a	DT
13286	51	10	_	_	NNP
13286	51	11	substitute	substitute	NN
13286	51	12	_	_	NNP
13286	51	13	,	,	,
13286	51	14	but	but	CC
13286	51	15	something	something	NN
13286	51	16	_	_	NNP
13286	51	17	better	well	RBR
13286	51	18	_	_	XX
13286	51	19	than	than	IN
13286	51	20	these	these	DT
13286	51	21	fats	fat	NNS
13286	51	22	,	,	,
13286	51	23	some	some	DT
13286	51	24	product	product	NN
13286	51	25	which	which	WDT
13286	51	26	not	not	RB
13286	51	27	only	only	RB
13286	51	28	would	would	MD
13286	51	29	accomplish	accomplish	VB
13286	51	30	as	as	RB
13286	51	31	much	much	JJ
13286	51	32	in	in	IN
13286	51	33	cookery	cookery	NN
13286	51	34	,	,	,
13286	51	35	but	but	CC
13286	51	36	_	_	NNP
13286	51	37	a	a	DT
13286	51	38	great	great	JJ
13286	51	39	deal	deal	NN
13286	51	40	more	more	RBR
13286	51	41	_	_	NNP
13286	51	42	.	.	.
13286	52	1	When	when	WRB
13286	52	2	,	,	,
13286	52	3	therefore	therefore	RB
13286	52	4	,	,	,
13286	52	5	Crisco	Crisco	NNP
13286	52	6	was	be	VBD
13286	52	7	perfected	perfect	VBN
13286	52	8	,	,	,
13286	52	9	and	and	CC
13286	52	10	it	-PRON-	PRP
13286	52	11	was	be	VBD
13286	52	12	shown	show	VBN
13286	52	13	that	that	IN
13286	52	14	here	here	RB
13286	52	15	finally	finally	RB
13286	52	16	was	be	VBD
13286	52	17	an	an	DT
13286	52	18	altogether	altogether	RB
13286	52	19	_	_	NNP
13286	52	20	new	new	JJ
13286	52	21	_	_	NNP
13286	52	22	and	and	CC
13286	52	23	_	_	NNP
13286	52	24	better	well	RBR
13286	52	25	_	_	NNP
13286	52	26	fat	fat	NN
13286	52	27	,	,	,
13286	52	28	cookery	cookery	NN
13286	52	29	experts	expert	NNS
13286	52	30	were	be	VBD
13286	52	31	quick	quick	JJ
13286	52	32	to	to	TO
13286	52	33	show	show	VB
13286	52	34	their	-PRON-	PRP$
13286	52	35	appreciation	appreciation	NN
13286	52	36	.	.	.
13286	53	1	In	in	IN
13286	53	2	reading	read	VBG
13286	53	3	the	the	DT
13286	53	4	following	follow	VBG
13286	53	5	pages	page	NNS
13286	53	6	,	,	,
13286	53	7	think	think	VB
13286	53	8	of	of	IN
13286	53	9	Crisco	Crisco	NNP
13286	53	10	as	as	IN
13286	53	11	a	a	DT
13286	53	12	_	_	NNP
13286	53	13	primary	primary	NN
13286	53	14	_	_	NNP
13286	53	15	cooking	cook	VBG
13286	53	16	fat	fat	NN
13286	53	17	or	or	CC
13286	53	18	shortening	shorten	VBG
13286	53	19	with	with	IN
13286	53	20	even	even	RB
13286	53	21	more	more	JJR
13286	53	22	individuality	individuality	NN
13286	53	23	(	(	-LRB-
13286	53	24	because	because	IN
13286	53	25	it	-PRON-	PRP
13286	53	26	does	do	VBZ
13286	53	27	greater	great	JJR
13286	53	28	things	thing	NNS
13286	53	29	)	)	-RRB-
13286	53	30	,	,	,
13286	53	31	than	than	IN
13286	53	32	all	all	DT
13286	53	33	others	other	NNS
13286	53	34	.	.	.
13286	54	1	Man	Man	NNP
13286	54	2	's	's	POS
13286	54	3	Most	most	RBS
13286	54	4	Important	important	JJ
13286	54	5	Food	food	NN
13286	54	6	,	,	,
13286	54	7	Fat	Fat	NNP
13286	54	8	No	no	DT
13286	54	9	other	other	JJ
13286	54	10	food	food	NN
13286	54	11	supplies	supply	VBZ
13286	54	12	our	-PRON-	PRP$
13286	54	13	bodies	body	NNS
13286	54	14	with	with	IN
13286	54	15	the	the	DT
13286	54	16	_	_	NNP
13286	54	17	drive	drive	NN
13286	54	18	_	_	NNP
13286	54	19	,	,	,
13286	54	20	the	the	DT
13286	54	21	vigor	vigor	NN
13286	54	22	,	,	,
13286	54	23	which	which	WDT
13286	54	24	fat	fat	NN
13286	54	25	gives	give	VBZ
13286	54	26	.	.	.
13286	55	1	No	no	DT
13286	55	2	other	other	JJ
13286	55	3	food	food	NN
13286	55	4	has	have	VBZ
13286	55	5	been	be	VBN
13286	55	6	given	give	VBN
13286	55	7	so	so	RB
13286	55	8	little	little	JJ
13286	55	9	study	study	NN
13286	55	10	in	in	IN
13286	55	11	proportion	proportion	NN
13286	55	12	to	to	IN
13286	55	13	its	-PRON-	PRP$
13286	55	14	importance	importance	NN
13286	55	15	.	.	.
13286	56	1	Here	here	RB
13286	56	2	are	be	VBP
13286	56	3	interesting	interesting	JJ
13286	56	4	facts	fact	NNS
13286	56	5	,	,	,
13286	56	6	yet	yet	CC
13286	56	7	few	few	JJ
13286	56	8	housewives	housewife	NNS
13286	56	9	are	be	VBP
13286	56	10	acquainted	acquaint	VBN
13286	56	11	with	with	IN
13286	56	12	them	-PRON-	PRP
13286	56	13	:	:	:
13286	56	14	Fat	fat	JJ
13286	56	15	contains	contain	VBZ
13286	56	16	more	more	RBR
13286	56	17	than	than	IN
13286	56	18	twice	twice	RB
13286	56	19	the	the	DT
13286	56	20	amount	amount	NN
13286	56	21	of	of	IN
13286	56	22	energy	energy	NN
13286	56	23	-	-	HYPH
13286	56	24	yielding	yield	VBG
13286	56	25	power	power	NN
13286	56	26	or	or	CC
13286	56	27	calorific	calorific	NN
13286	56	28	value	value	NN
13286	56	29	of	of	IN
13286	56	30	proteids	proteid	NNS
13286	56	31	or	or	CC
13286	56	32	carbohydrates	carbohydrate	NNS
13286	56	33	.	.	.
13286	57	1	One	one	CD
13286	57	2	half	half	PDT
13286	57	3	our	-PRON-	PRP$
13286	57	4	physical	physical	JJ
13286	57	5	energy	energy	NN
13286	57	6	is	be	VBZ
13286	57	7	from	from	IN
13286	57	8	the	the	DT
13286	57	9	fat	fat	NN
13286	57	10	we	-PRON-	PRP
13286	57	11	eat	eat	VBP
13286	57	12	in	in	IN
13286	57	13	different	different	JJ
13286	57	14	forms	form	NNS
13286	57	15	.	.	.
13286	58	1	The	the	DT
13286	58	2	excellent	excellent	JJ
13286	58	3	book	book	NN
13286	58	4	,	,	,
13286	58	5	"	"	``
13286	58	6	Food	Food	NNP
13286	58	7	and	and	CC
13286	58	8	Cookery	Cookery	NNP
13286	58	9	for	for	IN
13286	58	10	the	the	DT
13286	58	11	Sick	Sick	NNP
13286	58	12	and	and	CC
13286	58	13	Convalescent	Convalescent	NNP
13286	58	14	,	,	,
13286	58	15	"	"	''
13286	58	16	by	by	IN
13286	58	17	Fannie	Fannie	NNP
13286	58	18	Merritt	Merritt	NNP
13286	58	19	Farmer	Farmer	NNP
13286	58	20	,	,	,
13286	58	21	states	state	NNS
13286	58	22	,	,	,
13286	58	23	"	"	``
13286	58	24	In	in	IN
13286	58	25	the	the	DT
13286	58	26	diet	diet	NN
13286	58	27	of	of	IN
13286	58	28	children	child	NNS
13286	58	29	at	at	IN
13286	58	30	least	least	JJS
13286	58	31	,	,	,
13286	58	32	a	a	DT
13286	58	33	deficiency	deficiency	NN
13286	58	34	of	of	IN
13286	58	35	fat	fat	NN
13286	58	36	can	can	MD
13286	58	37	not	not	RB
13286	58	38	be	be	VB
13286	58	39	replaced	replace	VBN
13286	58	40	by	by	IN
13286	58	41	an	an	DT
13286	58	42	excess	excess	NN
13286	58	43	of	of	IN
13286	58	44	carbohydrates	carbohydrate	NNS
13286	58	45	;	;	:
13286	58	46	and	and	CC
13286	58	47	that	that	IN
13286	58	48	fat	fat	NN
13286	58	49	seems	seem	VBZ
13286	58	50	to	to	TO
13286	58	51	play	play	VB
13286	58	52	some	some	DT
13286	58	53	part	part	NN
13286	58	54	in	in	IN
13286	58	55	the	the	DT
13286	58	56	formation	formation	NN
13286	58	57	of	of	IN
13286	58	58	young	young	JJ
13286	58	59	tissues	tissue	NNS
13286	58	60	which	which	WDT
13286	58	61	can	can	MD
13286	58	62	not	not	RB
13286	58	63	be	be	VB
13286	58	64	undertaken	undertake	VBN
13286	58	65	by	by	IN
13286	58	66	_	_	NNP
13286	58	67	any	any	DT
13286	58	68	other	other	JJ
13286	58	69	constituent	constituent	NN
13286	58	70	of	of	IN
13286	58	71	food	food	NN
13286	58	72	_	_	NNP
13286	58	73	....	....	.
13286	58	74	"	"	``
13286	58	75	The	the	DT
13286	58	76	book	book	NN
13286	58	77	entitled	entitle	VBN
13286	58	78	"	"	``
13286	58	79	The	the	DT
13286	58	80	Chemistry	Chemistry	NNP
13286	58	81	of	of	IN
13286	58	82	Cooking	Cooking	NNP
13286	58	83	and	and	CC
13286	58	84	Cleaning	Cleaning	NNP
13286	58	85	,	,	,
13286	58	86	"	"	''
13286	58	87	by	by	IN
13286	58	88	the	the	DT
13286	58	89	two	two	CD
13286	58	90	authorities	authority	NNS
13286	58	91	,	,	,
13286	58	92	Ellen	Ellen	NNP
13286	58	93	H.	H.	NNP
13286	58	94	Richards	Richards	NNP
13286	58	95	and	and	CC
13286	58	96	S.	S.	NNP
13286	58	97	Maria	Maria	NNP
13286	58	98	Elliott	Elliott	NNP
13286	58	99	,	,	,
13286	58	100	states	state	VBZ
13286	58	101	that	that	IN
13286	58	102	the	the	DT
13286	58	103	diet	diet	NN
13286	58	104	of	of	IN
13286	58	105	school	school	NN
13286	58	106	children	child	NNS
13286	58	107	should	should	MD
13286	58	108	be	be	VB
13286	58	109	regulated	regulate	VBN
13286	58	110	carefully	carefully	RB
13286	58	111	with	with	IN
13286	58	112	the	the	DT
13286	58	113	fat	fat	JJ
13286	58	114	supply	supply	NN
13286	58	115	in	in	IN
13286	58	116	view	view	NN
13286	58	117	.	.	.
13286	59	1	Girls	girl	NNS
13286	59	2	,	,	,
13286	59	3	especially	especially	RB
13286	59	4	,	,	,
13286	59	5	show	show	VBP
13286	59	6	at	at	IN
13286	59	7	times	time	NNS
13286	59	8	a	a	DT
13286	59	9	dislike	dislike	NN
13286	59	10	for	for	IN
13286	59	11	fat	fat	NN
13286	59	12	.	.	.
13286	60	1	It	-PRON-	PRP
13286	60	2	therefore	therefore	RB
13286	60	3	is	be	VBZ
13286	60	4	necessary	necessary	JJ
13286	60	5	that	that	IN
13286	60	6	the	the	DT
13286	60	7	fat	fat	NN
13286	60	8	which	which	WDT
13286	60	9	supplies	supply	VBZ
13286	60	10	their	-PRON-	PRP$
13286	60	11	growing	grow	VBG
13286	60	12	bodies	body	NNS
13286	60	13	with	with	IN
13286	60	14	energy	energy	NN
13286	60	15	should	should	MD
13286	60	16	be	be	VB
13286	60	17	in	in	IN
13286	60	18	the	the	DT
13286	60	19	purest	pure	JJS
13286	60	20	and	and	CC
13286	60	21	most	most	RBS
13286	60	22	inviting	inviting	JJ
13286	60	23	form	form	NN
13286	60	24	and	and	CC
13286	60	25	should	should	MD
13286	60	26	be	be	VB
13286	60	27	one	one	CD
13286	60	28	that	that	IN
13286	60	29	their	-PRON-	PRP$
13286	60	30	digestions	digestion	NNS
13286	60	31	_	_	NNP
13286	60	32	welcome	welcome	VBP
13286	60	33	_	_	NNP
13286	60	34	,	,	,
13286	60	35	rather	rather	RB
13286	60	36	than	than	IN
13286	60	37	repel	repel	NNP
13286	60	38	.	.	.
13286	61	1	[	[	-LRB-
13286	61	2	Illustration	illustration	NN
13286	61	3	]	]	-RRB-
13286	61	4	The	the	DT
13286	61	5	first	first	JJ
13286	61	6	step	step	NN
13286	61	7	in	in	IN
13286	61	8	the	the	DT
13286	61	9	digestion	digestion	NN
13286	61	10	of	of	IN
13286	61	11	fat	fat	NN
13286	61	12	is	be	VBZ
13286	61	13	its	-PRON-	PRP$
13286	61	14	melting	melting	NN
13286	61	15	.	.	.
13286	62	1	Crisco	Crisco	NNP
13286	62	2	melts	melt	NNS
13286	62	3	at	at	IN
13286	62	4	a	a	DT
13286	62	5	lower	low	JJR
13286	62	6	degree	degree	NN
13286	62	7	of	of	IN
13286	62	8	heat	heat	NN
13286	62	9	than	than	IN
13286	62	10	body	body	NN
13286	62	11	temperature	temperature	NN
13286	62	12	.	.	.
13286	63	1	Because	because	IN
13286	63	2	of	of	IN
13286	63	3	its	-PRON-	PRP$
13286	63	4	low	low	JJ
13286	63	5	melting	melting	NN
13286	63	6	point	point	NN
13286	63	7	,	,	,
13286	63	8	thus	thus	RB
13286	63	9	allowing	allow	VBG
13286	63	10	the	the	DT
13286	63	11	digestive	digestive	JJ
13286	63	12	juices	juice	NNS
13286	63	13	to	to	TO
13286	63	14	mix	mix	VB
13286	63	15	with	with	IN
13286	63	16	it	-PRON-	PRP
13286	63	17	,	,	,
13286	63	18	and	and	CC
13286	63	19	because	because	IN
13286	63	20	of	of	IN
13286	63	21	its	-PRON-	PRP$
13286	63	22	vegetable	vegetable	NN
13286	63	23	origin	origin	NN
13286	63	24	and	and	CC
13286	63	25	its	-PRON-	PRP$
13286	63	26	purity	purity	NN
13286	63	27	,	,	,
13286	63	28	Crisco	Crisco	NNP
13286	63	29	is	be	VBZ
13286	63	30	the	the	DT
13286	63	31	easiest	easy	JJS
13286	63	32	of	of	IN
13286	63	33	all	all	DT
13286	63	34	cooking	cook	VBG
13286	63	35	fats	fat	NNS
13286	63	36	to	to	TO
13286	63	37	digest	digest	NNP
13286	63	38	.	.	.
13286	64	1	When	when	WRB
13286	64	2	a	a	DT
13286	64	3	fat	fat	JJ
13286	64	4	smokes	smoke	VBZ
13286	64	5	in	in	IN
13286	64	6	frying	frying	NN
13286	64	7	,	,	,
13286	64	8	it	-PRON-	PRP
13286	64	9	"	"	``
13286	64	10	breaks	break	VBZ
13286	64	11	down	down	RP
13286	64	12	,	,	,
13286	64	13	"	"	''
13286	64	14	that	that	RB
13286	64	15	is	is	RB
13286	64	16	,	,	,
13286	64	17	its	-PRON-	PRP$
13286	64	18	chemical	chemical	JJ
13286	64	19	composition	composition	NN
13286	64	20	is	be	VBZ
13286	64	21	changed	change	VBN
13286	64	22	;	;	:
13286	64	23	part	part	NN
13286	64	24	of	of	IN
13286	64	25	its	-PRON-	PRP$
13286	64	26	altered	altered	JJ
13286	64	27	composition	composition	NN
13286	64	28	becomes	become	VBZ
13286	64	29	a	a	DT
13286	64	30	non	non	JJ
13286	64	31	-	-	JJ
13286	64	32	digestible	digestible	JJ
13286	64	33	and	and	CC
13286	64	34	irritating	irritating	JJ
13286	64	35	substance	substance	NN
13286	64	36	.	.	.
13286	65	1	The	the	DT
13286	65	2	best	good	JJS
13286	65	3	fat	fat	NN
13286	65	4	for	for	IN
13286	65	5	digestion	digestion	NN
13286	65	6	is	be	VBZ
13286	65	7	one	one	CD
13286	65	8	which	which	WDT
13286	65	9	does	do	VBZ
13286	65	10	_	_	NNP
13286	65	11	not	not	RB
13286	65	12	_	_	NNP
13286	65	13	decompose	decompose	NN
13286	65	14	or	or	CC
13286	65	15	break	break	VB
13286	65	16	down	down	RP
13286	65	17	at	at	IN
13286	65	18	frying	fry	VBG
13286	65	19	temperature	temperature	NN
13286	65	20	.	.	.
13286	66	1	Crisco	Crisco	NNP
13286	66	2	does	do	VBZ
13286	66	3	not	not	RB
13286	66	4	break	break	VB
13286	66	5	down	down	RP
13286	66	6	until	until	IN
13286	66	7	a	a	DT
13286	66	8	degree	degree	NN
13286	66	9	of	of	IN
13286	66	10	heat	heat	NN
13286	66	11	is	be	VBZ
13286	66	12	reached	reach	VBN
13286	66	13	_	_	NNP
13286	66	14	above	above	IN
13286	66	15	_	_	NNP
13286	66	16	the	the	DT
13286	66	17	frying	frying	NN
13286	66	18	point	point	NN
13286	66	19	.	.	.
13286	67	1	In	in	IN
13286	67	2	other	other	JJ
13286	67	3	words	word	NNS
13286	67	4	,	,	,
13286	67	5	Crisco	Crisco	NNP
13286	67	6	does	do	VBZ
13286	67	7	not	not	RB
13286	67	8	break	break	VB
13286	67	9	down	down	RP
13286	67	10	at	at	RB
13286	67	11	all	all	RB
13286	67	12	in	in	IN
13286	67	13	normal	normal	JJ
13286	67	14	frying	frying	NN
13286	67	15	,	,	,
13286	67	16	because	because	IN
13286	67	17	it	-PRON-	PRP
13286	67	18	is	be	VBZ
13286	67	19	not	not	RB
13286	67	20	necessary	necessary	JJ
13286	67	21	to	to	TO
13286	67	22	have	have	VB
13286	67	23	it	-PRON-	PRP
13286	67	24	"	"	``
13286	67	25	smoking	smoke	VBG
13286	67	26	hot	hot	RB
13286	67	27	"	"	''
13286	67	28	for	for	IN
13286	67	29	frying	fry	VBG
13286	67	30	.	.	.
13286	68	1	No	no	DT
13286	68	2	part	part	NN
13286	68	3	of	of	IN
13286	68	4	it	-PRON-	PRP
13286	68	5	,	,	,
13286	68	6	therefore	therefore	RB
13286	68	7	,	,	,
13286	68	8	has	have	VBZ
13286	68	9	been	be	VBN
13286	68	10	transformed	transform	VBN
13286	68	11	in	in	IN
13286	68	12	cooking	cooking	NN
13286	68	13	into	into	IN
13286	68	14	an	an	DT
13286	68	15	irritant	irritant	NN
13286	68	16	.	.	.
13286	69	1	That	that	DT
13286	69	2	is	be	VBZ
13286	69	3	one	one	CD
13286	69	4	reason	reason	NN
13286	69	5	why	why	WRB
13286	69	6	the	the	DT
13286	69	7	stomach	stomach	NN
13286	69	8	welcomes	welcome	VBZ
13286	69	9	Crisco	Crisco	NNP
13286	69	10	and	and	CC
13286	69	11	carries	carry	VBZ
13286	69	12	forward	forward	RB
13286	69	13	its	-PRON-	PRP$
13286	69	14	digestion	digestion	NN
13286	69	15	with	with	IN
13286	69	16	ease	ease	NN
13286	69	17	.	.	.
13286	70	1	Working	work	VBG
13286	70	2	Towards	towards	IN
13286	70	3	an	an	DT
13286	70	4	Ideal	Ideal	NNP
13286	70	5	A	a	DT
13286	70	6	part	part	NN
13286	70	7	of	of	IN
13286	70	8	the	the	DT
13286	70	9	preliminary	preliminary	JJ
13286	70	10	work	work	NN
13286	70	11	done	do	VBN
13286	70	12	in	in	IN
13286	70	13	connection	connection	NN
13286	70	14	with	with	IN
13286	70	15	the	the	DT
13286	70	16	development	development	NN
13286	70	17	of	of	IN
13286	70	18	Crisco	Crisco	NNP
13286	70	19	,	,	,
13286	70	20	described	describe	VBN
13286	70	21	in	in	IN
13286	70	22	these	these	DT
13286	70	23	pages	page	NNS
13286	70	24	,	,	,
13286	70	25	consisted	consist	VBD
13286	70	26	of	of	IN
13286	70	27	the	the	DT
13286	70	28	study	study	NN
13286	70	29	of	of	IN
13286	70	30	the	the	DT
13286	70	31	older	old	JJR
13286	70	32	cooking	cooking	NN
13286	70	33	fats	fat	VBZ
13286	70	34	.	.	.
13286	71	1	The	the	DT
13286	71	2	objectionable	objectionable	JJ
13286	71	3	features	feature	NNS
13286	71	4	of	of	IN
13286	71	5	each	each	DT
13286	71	6	were	be	VBD
13286	71	7	considered	consider	VBN
13286	71	8	.	.	.
13286	72	1	The	the	DT
13286	72	2	good	good	JJ
13286	72	3	was	be	VBD
13286	72	4	weighed	weigh	VBN
13286	72	5	against	against	IN
13286	72	6	the	the	DT
13286	72	7	bad	bad	JJ
13286	72	8	.	.	.
13286	73	1	The	the	DT
13286	73	2	strength	strength	NN
13286	73	3	and	and	CC
13286	73	4	weakness	weakness	NN
13286	73	5	of	of	IN
13286	73	6	each	each	DT
13286	73	7	was	be	VBD
13286	73	8	determined	determine	VBN
13286	73	9	.	.	.
13286	74	1	Thus	thus	RB
13286	74	2	was	be	VBD
13286	74	3	found	find	VBN
13286	74	4	what	what	WP
13286	74	5	the	the	DT
13286	74	6	ideal	ideal	JJ
13286	74	7	fat	fat	NN
13286	74	8	should	should	MD
13286	74	9	possess	possess	VB
13286	74	10	,	,	,
13286	74	11	and	and	CC
13286	74	12	what	what	WP
13286	74	13	it	-PRON-	PRP
13286	74	14	should	should	MD
13286	74	15	_	_	NNP
13286	74	16	not	not	RB
13286	74	17	_	_	NNP
13286	74	18	possess	possess	NN
13286	74	19	.	.	.
13286	75	1	It	-PRON-	PRP
13286	75	2	must	must	MD
13286	75	3	have	have	VB
13286	75	4	every	every	DT
13286	75	5	good	good	JJ
13286	75	6	quality	quality	NN
13286	75	7	and	and	CC
13286	75	8	no	no	DT
13286	75	9	bad	bad	JJ
13286	75	10	one	one	NN
13286	75	11	.	.	.
13286	76	1	After	after	IN
13286	76	2	years	year	NNS
13286	76	3	of	of	IN
13286	76	4	study	study	NN
13286	76	5	,	,	,
13286	76	6	a	a	DT
13286	76	7	process	process	NN
13286	76	8	was	be	VBD
13286	76	9	discovered	discover	VBN
13286	76	10	which	which	WDT
13286	76	11	made	make	VBD
13286	76	12	possible	possible	JJ
13286	76	13	the	the	DT
13286	76	14	ideal	ideal	JJ
13286	76	15	fat	fat	NN
13286	76	16	.	.	.
13286	77	1	The	the	DT
13286	77	2	process	process	NN
13286	77	3	involved	involve	VBD
13286	77	4	the	the	DT
13286	77	5	changing	changing	NN
13286	77	6	of	of	IN
13286	77	7	the	the	DT
13286	77	8	composition	composition	NN
13286	77	9	of	of	IN
13286	77	10	vegetable	vegetable	JJ
13286	77	11	food	food	NN
13286	77	12	oils	oil	NNS
13286	77	13	and	and	CC
13286	77	14	the	the	DT
13286	77	15	making	making	NN
13286	77	16	of	of	IN
13286	77	17	the	the	DT
13286	77	18	richest	rich	JJS
13286	77	19	fat	fat	JJ
13286	77	20	or	or	CC
13286	77	21	solid	solid	JJ
13286	77	22	_	_	NNP
13286	77	23	cream	cream	NN
13286	77	24	_	_	NNP
13286	77	25	.	.	.
13286	78	1	[	[	-LRB-
13286	78	2	Illustration	illustration	NN
13286	78	3	]	]	-RRB-
13286	78	4	The	the	DT
13286	78	5	Crisco	Crisco	NNP
13286	78	6	Process	Process	NNP
13286	78	7	at	at	IN
13286	78	8	the	the	DT
13286	78	9	first	first	JJ
13286	78	10	stage	stage	NN
13286	78	11	of	of	IN
13286	78	12	its	-PRON-	PRP$
13286	78	13	development	development	NN
13286	78	14	gave	give	VBD
13286	78	15	,	,	,
13286	78	16	at	at	IN
13286	78	17	least	least	JJS
13286	78	18	,	,	,
13286	78	19	the	the	DT
13286	78	20	basis	basis	NN
13286	78	21	of	of	IN
13286	78	22	the	the	DT
13286	78	23	ideal	ideal	JJ
13286	78	24	fat	fat	NN
13286	78	25	;	;	:
13286	78	26	namely	namely	RB
13286	78	27	,	,	,
13286	78	28	a	a	DT
13286	78	29	purely	purely	RB
13286	78	30	_	_	NNP
13286	78	31	vegetable	vegetable	NN
13286	78	32	_	_	NNP
13286	78	33	product	product	NN
13286	78	34	,	,	,
13286	78	35	differing	differ	VBG
13286	78	36	from	from	IN
13286	78	37	all	all	DT
13286	78	38	others	other	NNS
13286	78	39	in	in	IN
13286	78	40	that	that	DT
13286	78	41	absolutely	absolutely	RB
13286	78	42	no	no	DT
13286	78	43	animal	animal	NN
13286	78	44	fat	fat	NN
13286	78	45	had	have	VBD
13286	78	46	to	to	TO
13286	78	47	be	be	VB
13286	78	48	added	add	VBN
13286	78	49	to	to	IN
13286	78	50	the	the	DT
13286	78	51	vegetable	vegetable	NN
13286	78	52	oil	oil	NN
13286	78	53	to	to	TO
13286	78	54	produce	produce	VB
13286	78	55	the	the	DT
13286	78	56	proper	proper	JJ
13286	78	57	stiffness	stiffness	NN
13286	78	58	.	.	.
13286	79	1	This	this	DT
13286	79	2	was	be	VBD
13286	79	3	but	but	CC
13286	79	4	one	one	CD
13286	79	5	of	of	IN
13286	79	6	the	the	DT
13286	79	7	many	many	JJ
13286	79	8	distinctive	distinctive	JJ
13286	79	9	advantages	advantage	NNS
13286	79	10	sought	seek	VBD
13286	79	11	and	and	CC
13286	79	12	found	find	VBN
13286	79	13	.	.	.
13286	80	1	Not	not	RB
13286	80	2	Marketed	market	VBN
13286	80	3	Until	until	IN
13286	80	4	Perfect	Perfect	NNP
13286	80	5	It	-PRON-	PRP
13286	80	6	also	also	RB
13286	80	7	solved	solve	VBD
13286	80	8	the	the	DT
13286	80	9	problem	problem	NN
13286	80	10	of	of	IN
13286	80	11	eliminating	eliminate	VBG
13286	80	12	certain	certain	JJ
13286	80	13	objectionable	objectionable	JJ
13286	80	14	features	feature	NNS
13286	80	15	of	of	IN
13286	80	16	fats	fat	NNS
13286	80	17	in	in	IN
13286	80	18	general	general	JJ
13286	80	19	,	,	,
13286	80	20	such	such	JJ
13286	80	21	as	as	IN
13286	80	22	rancidity	rancidity	NN
13286	80	23	,	,	,
13286	80	24	color	color	NN
13286	80	25	,	,	,
13286	80	26	odor	odor	NN
13286	80	27	,	,	,
13286	80	28	smoking	smoking	NN
13286	80	29	properties	property	NNS
13286	80	30	when	when	WRB
13286	80	31	heated	heat	VBN
13286	80	32	.	.	.
13286	81	1	These	these	DT
13286	81	2	weaknesses	weakness	NNS
13286	81	3	,	,	,
13286	81	4	therefore	therefore	RB
13286	81	5	,	,	,
13286	81	6	were	be	VBD
13286	81	7	not	not	RB
13286	81	8	a	a	DT
13286	81	9	part	part	NN
13286	81	10	of	of	IN
13286	81	11	this	this	DT
13286	81	12	new	new	JJ
13286	81	13	fat	fat	NN
13286	81	14	,	,	,
13286	81	15	which	which	WDT
13286	81	16	it	-PRON-	PRP
13286	81	17	would	would	MD
13286	81	18	seem	seem	VB
13286	81	19	was	be	VBD
13286	81	20	the	the	DT
13286	81	21	parent	parent	NN
13286	81	22	of	of	IN
13286	81	23	the	the	DT
13286	81	24	Ideal	Ideal	NNP
13286	81	25	.	.	.
13286	82	1	Then	then	RB
13286	82	2	after	after	IN
13286	82	3	four	four	CD
13286	82	4	years	year	NNS
13286	82	5	of	of	IN
13286	82	6	severe	severe	JJ
13286	82	7	tests	test	NNS
13286	82	8	,	,	,
13286	82	9	after	after	IN
13286	82	10	each	each	DT
13286	82	11	weakness	weakness	NN
13286	82	12	was	be	VBD
13286	82	13	replaced	replace	VBN
13286	82	14	with	with	IN
13286	82	15	strength	strength	NN
13286	82	16	the	the	DT
13286	82	17	Government	government	NN
13286	82	18	was	be	VBD
13286	82	19	given	give	VBN
13286	82	20	this	this	DT
13286	82	21	fat	fat	NN
13286	82	22	to	to	TO
13286	82	23	analyze	analyze	VB
13286	82	24	and	and	CC
13286	82	25	classify	classify	VB
13286	82	26	.	.	.
13286	83	1	The	the	DT
13286	83	2	report	report	NN
13286	83	3	was	be	VBD
13286	83	4	that	that	IN
13286	83	5	it	-PRON-	PRP
13286	83	6	answered	answer	VBD
13286	83	7	to	to	IN
13286	83	8	none	none	NN
13286	83	9	of	of	IN
13286	83	10	the	the	DT
13286	83	11	tests	test	NNS
13286	83	12	for	for	IN
13286	83	13	fats	fat	NNS
13286	83	14	already	already	RB
13286	83	15	existing	exist	VBG
13286	83	16	.	.	.
13286	84	1	A	a	DT
13286	84	2	Primary	primary	JJ
13286	84	3	Fat	fat	NN
13286	84	4	It	-PRON-	PRP
13286	84	5	was	be	VBD
13286	84	6	neither	neither	CC
13286	84	7	a	a	DT
13286	84	8	butter	butter	NN
13286	84	9	,	,	,
13286	84	10	a	a	DT
13286	84	11	"	"	``
13286	84	12	compound	compound	NN
13286	84	13	"	"	''
13286	84	14	nor	nor	CC
13286	84	15	a	a	DT
13286	84	16	"	"	``
13286	84	17	substitute	substitute	NN
13286	84	18	,	,	,
13286	84	19	"	"	''
13286	84	20	but	but	CC
13286	84	21	_	_	NNP
13286	84	22	an	an	DT
13286	84	23	entirely	entirely	RB
13286	84	24	new	new	JJ
13286	84	25	product	product	NN
13286	84	26	_	_	NNP
13286	84	27	.	.	.
13286	85	1	A	a	DT
13286	85	2	_	_	NNP
13286	85	3	primary	primary	NN
13286	85	4	_	_	NNP
13286	85	5	fat	fat	NN
13286	85	6	.	.	.
13286	86	1	In	in	IN
13286	86	2	1911	1911	CD
13286	86	3	it	-PRON-	PRP
13286	86	4	was	be	VBD
13286	86	5	named	name	VBN
13286	86	6	Crisco	Crisco	NNP
13286	86	7	and	and	CC
13286	86	8	placed	place	VBN
13286	86	9	upon	upon	IN
13286	86	10	the	the	DT
13286	86	11	market	market	NN
13286	86	12	.	.	.
13286	87	1	Today	today	NN
13286	87	2	you	-PRON-	PRP
13286	87	3	buy	buy	VBP
13286	87	4	this	this	DT
13286	87	5	rich	rich	JJ
13286	87	6	,	,	,
13286	87	7	wholesome	wholesome	JJ
13286	87	8	cream	cream	NN
13286	87	9	of	of	IN
13286	87	10	nutritious	nutritious	JJ
13286	87	11	food	food	NN
13286	87	12	oils	oil	NNS
13286	87	13	in	in	IN
13286	87	14	sanitary	sanitary	JJ
13286	87	15	tins	tin	NNS
13286	87	16	.	.	.
13286	88	1	The	the	DT
13286	88	2	"	"	``
13286	88	3	Crisco	Crisco	NNP
13286	88	4	Process	Process	NNP
13286	88	5	"	"	''
13286	88	6	alone	alone	RB
13286	88	7	can	can	MD
13286	88	8	produce	produce	VB
13286	88	9	this	this	DT
13286	88	10	creamy	creamy	JJ
13286	88	11	white	white	JJ
13286	88	12	fat	fat	NN
13286	88	13	.	.	.
13286	89	1	No	no	DT
13286	89	2	one	one	NN
13286	89	3	else	else	RB
13286	89	4	can	can	MD
13286	89	5	manufacture	manufacture	VB
13286	89	6	Crisco	Crisco	NNP
13286	89	7	,	,	,
13286	89	8	because	because	IN
13286	89	9	no	no	DT
13286	89	10	one	one	NN
13286	89	11	else	else	RB
13286	89	12	holds	hold	VBZ
13286	89	13	the	the	DT
13286	89	14	secret	secret	NN
13286	89	15	of	of	IN
13286	89	16	Crisco	Crisco	NNP
13286	89	17	and	and	CC
13286	89	18	because	because	IN
13286	89	19	they	-PRON-	PRP
13286	89	20	would	would	MD
13286	89	21	have	have	VB
13286	89	22	no	no	DT
13286	89	23	legal	legal	JJ
13286	89	24	right	right	NN
13286	89	25	to	to	TO
13286	89	26	make	make	VB
13286	89	27	it	-PRON-	PRP
13286	89	28	.	.	.
13286	90	1	Crisco	Crisco	NNP
13286	90	2	is	be	VBZ
13286	90	3	Crisco	Crisco	NNP
13286	90	4	,	,	,
13286	90	5	and	and	CC
13286	90	6	nothing	nothing	NN
13286	90	7	else	else	RB
13286	90	8	.	.	.
13286	91	1	Finally	finally	RB
13286	91	2	Economical	Economical	NNP
13286	91	3	At	at	IN
13286	91	4	first	first	RB
13286	91	5	,	,	,
13286	91	6	it	-PRON-	PRP
13286	91	7	looked	look	VBD
13286	91	8	very	very	RB
13286	91	9	much	much	RB
13286	91	10	as	as	IN
13286	91	11	if	if	IN
13286	91	12	Crisco	Crisco	NNP
13286	91	13	must	must	MD
13286	91	14	be	be	VB
13286	91	15	a	a	DT
13286	91	16	high	high	RB
13286	91	17	-	-	HYPH
13286	91	18	priced	price	VBN
13286	91	19	product	product	NN
13286	91	20	.	.	.
13286	92	1	It	-PRON-	PRP
13286	92	2	cost	cost	VBD
13286	92	3	its	-PRON-	PRP$
13286	92	4	discoverers	discoverer	NNS
13286	92	5	many	many	JJ
13286	92	6	thousands	thousand	NNS
13286	92	7	of	of	IN
13286	92	8	dollars	dollar	NNS
13286	92	9	before	before	IN
13286	92	10	ever	ever	RB
13286	92	11	a	a	DT
13286	92	12	package	package	NN
13286	92	13	reached	reach	VBD
13286	92	14	the	the	DT
13286	92	15	consumer	consumer	NN
13286	92	16	's	's	POS
13286	92	17	kitchen	kitchen	NN
13286	92	18	.	.	.
13286	93	1	Crisco	Crisco	NNP
13286	93	2	was	be	VBD
13286	93	3	not	not	RB
13286	93	4	offered	offer	VBN
13286	93	5	for	for	IN
13286	93	6	sale	sale	NN
13286	93	7	as	as	IN
13286	93	8	a	a	DT
13286	93	9	_	_	NNP
13286	93	10	substitute	substitute	NN
13286	93	11	_	_	NNP
13286	93	12	,	,	,
13286	93	13	or	or	CC
13286	93	14	for	for	IN
13286	93	15	housewives	housewife	NNS
13286	93	16	to	to	TO
13286	93	17	buy	buy	VB
13286	93	18	only	only	RB
13286	93	19	to	to	TO
13286	93	20	save	save	VB
13286	93	21	money	money	NN
13286	93	22	.	.	.
13286	94	1	The	the	DT
13286	94	2	chief	chief	JJ
13286	94	3	point	point	NN
13286	94	4	emphasized	emphasize	VBN
13286	94	5	was	be	VBD
13286	94	6	,	,	,
13286	94	7	that	that	IN
13286	94	8	Crisco	Crisco	NNP
13286	94	9	was	be	VBD
13286	94	10	a	a	DT
13286	94	11	richer	rich	JJR
13286	94	12	,	,	,
13286	94	13	more	more	RBR
13286	94	14	wholesome	wholesome	JJ
13286	94	15	food	food	NN
13286	94	16	fat	fat	NN
13286	94	17	for	for	IN
13286	94	18	cooking	cooking	NN
13286	94	19	.	.	.
13286	95	1	Naturally	naturally	RB
13286	95	2	,	,	,
13286	95	3	therefore	therefore	RB
13286	95	4	,	,	,
13286	95	5	it	-PRON-	PRP
13286	95	6	was	be	VBD
13286	95	7	good	good	JJ
13286	95	8	news	news	NN
13286	95	9	to	to	IN
13286	95	10	all	all	DT
13286	95	11	when	when	WRB
13286	95	12	Crisco	Crisco	NNP
13286	95	13	was	be	VBD
13286	95	14	found	find	VBN
13286	95	15	also	also	RB
13286	95	16	to	to	TO
13286	95	17	be	be	VB
13286	95	18	more	more	RBR
13286	95	19	economical	economical	JJ
13286	95	20	.	.	.
13286	96	1	Crisco	Crisco	NNP
13286	96	2	is	be	VBZ
13286	96	3	more	more	RBR
13286	96	4	economical	economical	JJ
13286	96	5	than	than	IN
13286	96	6	lard	lard	NN
13286	96	7	in	in	IN
13286	96	8	another	another	DT
13286	96	9	way	way	NN
13286	96	10	.	.	.
13286	97	1	It	-PRON-	PRP
13286	97	2	makes	make	VBZ
13286	97	3	richer	rich	JJR
13286	97	4	pastry	pastry	NN
13286	97	5	than	than	IN
13286	97	6	lard	lard	NN
13286	97	7	,	,	,
13286	97	8	and	and	CC
13286	97	9	one	one	CD
13286	97	10	-	-	HYPH
13286	97	11	fifth	fifth	NN
13286	97	12	less	less	JJR
13286	97	13	can	can	MD
13286	97	14	be	be	VB
13286	97	15	used	use	VBN
13286	97	16	.	.	.
13286	98	1	Furthermore	furthermore	RB
13286	98	2	it	-PRON-	PRP
13286	98	3	can	can	MD
13286	98	4	be	be	VB
13286	98	5	used	use	VBN
13286	98	6	over	over	RB
13286	98	7	and	and	CC
13286	98	8	over	over	RB
13286	98	9	again	again	RB
13286	98	10	in	in	IN
13286	98	11	frying	fry	VBG
13286	98	12	all	all	DT
13286	98	13	manner	manner	NN
13286	98	14	of	of	IN
13286	98	15	foods	food	NNS
13286	98	16	,	,	,
13286	98	17	and	and	CC
13286	98	18	because	because	IN
13286	98	19	foods	food	NNS
13286	98	20	absorb	absorb	VBP
13286	98	21	so	so	RB
13286	98	22	little	little	JJ
13286	98	23	,	,	,
13286	98	24	Crisco	Crisco	NNP
13286	98	25	is	be	VBZ
13286	98	26	in	in	IN
13286	98	27	reality	reality	NN
13286	98	28	more	more	RBR
13286	98	29	economical	economical	JJ
13286	98	30	even	even	RB
13286	98	31	than	than	IN
13286	98	32	lard	lard	NN
13286	98	33	of	of	IN
13286	98	34	_	_	NNP
13286	98	35	mediocre	mediocre	JJ
13286	98	36	_	_	NNP
13286	98	37	quality	quality	NN
13286	98	38	.	.	.
13286	99	1	The	the	DT
13286	99	2	_	_	NNP
13286	99	3	price	price	NN
13286	99	4	_	_	NNP
13286	99	5	of	of	IN
13286	99	6	Crisco	Crisco	NNP
13286	99	7	is	be	VBZ
13286	99	8	lower	low	JJR
13286	99	9	than	than	IN
13286	99	10	the	the	DT
13286	99	11	average	average	JJ
13286	99	12	price	price	NN
13286	99	13	of	of	IN
13286	99	14	the	the	DT
13286	99	15	best	good	JJS
13286	99	16	pail	pail	NN
13286	99	17	lard	lard	NN
13286	99	18	throughout	throughout	IN
13286	99	19	the	the	DT
13286	99	20	year	year	NN
13286	99	21	.	.	.
13286	100	1	[	[	-LRB-
13286	100	2	Illustration	illustration	NN
13286	100	3	]	]	-RRB-
13286	100	4	Crisco	Crisco	NNP
13286	100	5	's	's	POS
13286	100	6	Manufacture	Manufacture	NNP
13286	100	7	[	[	-LRB-
13286	100	8	Illustration	illustration	NN
13286	100	9	:	:	:
13286	100	10	COOLING	cool	VBG
13286	100	11	IN	in	IN
13286	100	12	A	a	DT
13286	100	13	ROOM	room	NN
13286	100	14	WITH	with	IN
13286	100	15	GLASS	glass	NN
13286	100	16	WALLS	wall	NNS
13286	100	17	]	]	-RRB-
13286	100	18	[	[	-LRB-
13286	100	19	Illustration	illustration	NN
13286	100	20	:	:	:
13286	100	21	FILLING	fill	VBG
13286	100	22	BY	by	IN
13286	100	23	MACHINERY	machinery	NN
13286	100	24	]	]	-RRB-
13286	100	25	[	[	-LRB-
13286	100	26	Illustration	illustration	NN
13286	100	27	:	:	:
13286	100	28	AUTOMATIC	AUTOMATIC	NNP
13286	100	29	LABELLING	labelling	NN
13286	100	30	]	]	-RRB-
13286	100	31	It	-PRON-	PRP
13286	100	32	would	would	MD
13286	100	33	be	be	VB
13286	100	34	difficult	difficult	JJ
13286	100	35	to	to	TO
13286	100	36	imagine	imagine	VB
13286	100	37	surroundings	surrounding	NNS
13286	100	38	more	more	RBR
13286	100	39	appetizing	appetizing	JJ
13286	100	40	than	than	IN
13286	100	41	those	those	DT
13286	100	42	in	in	IN
13286	100	43	which	which	WDT
13286	100	44	Crisco	Crisco	NNP
13286	100	45	is	be	VBZ
13286	100	46	manufactured	manufacture	VBN
13286	100	47	.	.	.
13286	101	1	It	-PRON-	PRP
13286	101	2	is	be	VBZ
13286	101	3	made	make	VBN
13286	101	4	in	in	IN
13286	101	5	a	a	DT
13286	101	6	building	building	NN
13286	101	7	devoted	devote	VBN
13286	101	8	exclusively	exclusively	RB
13286	101	9	to	to	IN
13286	101	10	the	the	DT
13286	101	11	manufacture	manufacture	NN
13286	101	12	of	of	IN
13286	101	13	this	this	DT
13286	101	14	one	one	CD
13286	101	15	product	product	NN
13286	101	16	.	.	.
13286	102	1	In	in	IN
13286	102	2	sparkling	sparkle	VBG
13286	102	3	bright	bright	JJ
13286	102	4	rooms	room	NNS
13286	102	5	,	,	,
13286	102	6	cleanly	cleanly	RB
13286	102	7	uniformed	uniformed	JJ
13286	102	8	employees	employee	NNS
13286	102	9	make	make	VBP
13286	102	10	and	and	CC
13286	102	11	pack	pack	VB
13286	102	12	Crisco	Crisco	NNP
13286	102	13	.	.	.
13286	103	1	The	the	DT
13286	103	2	air	air	NN
13286	103	3	for	for	IN
13286	103	4	this	this	DT
13286	103	5	building	building	NN
13286	103	6	is	be	VBZ
13286	103	7	drawn	draw	VBN
13286	103	8	in	in	RB
13286	103	9	through	through	IN
13286	103	10	an	an	DT
13286	103	11	apparatus	apparatus	NN
13286	103	12	which	which	WDT
13286	103	13	washes	wash	NNS
13286	103	14	and	and	CC
13286	103	15	purifies	purifie	NNS
13286	103	16	it	-PRON-	PRP
13286	103	17	,	,	,
13286	103	18	removing	remove	VBG
13286	103	19	the	the	DT
13286	103	20	possibility	possibility	NN
13286	103	21	of	of	IN
13286	103	22	any	any	DT
13286	103	23	dust	dust	NN
13286	103	24	entering	enter	VBG
13286	103	25	.	.	.
13286	104	1	The	the	DT
13286	104	2	floors	floor	NNS
13286	104	3	are	be	VBP
13286	104	4	of	of	IN
13286	104	5	a	a	DT
13286	104	6	special	special	JJ
13286	104	7	tile	tile	NN
13286	104	8	composition	composition	NN
13286	104	9	;	;	:
13286	104	10	the	the	DT
13286	104	11	walls	wall	NNS
13286	104	12	are	be	VBP
13286	104	13	of	of	IN
13286	104	14	white	white	JJ
13286	104	15	glazed	glaze	VBN
13286	104	16	tile	tile	NN
13286	104	17	,	,	,
13286	104	18	which	which	WDT
13286	104	19	are	be	VBP
13286	104	20	washed	wash	VBN
13286	104	21	regularly	regularly	RB
13286	104	22	.	.	.
13286	105	1	White	White	NNP
13286	105	2	enamel	enamel	NNP
13286	105	3	covers	cover	VBZ
13286	105	4	metal	metal	NN
13286	105	5	surfaces	surface	NNS
13286	105	6	where	where	WRB
13286	105	7	nickel	nickel	NN
13286	105	8	plating	plating	NN
13286	105	9	can	can	MD
13286	105	10	not	not	RB
13286	105	11	be	be	VB
13286	105	12	used	use	VBN
13286	105	13	.	.	.
13286	106	1	Sterilized	sterilize	VBN
13286	106	2	machines	machine	NNS
13286	106	3	handle	handle	VBP
13286	106	4	the	the	DT
13286	106	5	oil	oil	NN
13286	106	6	and	and	CC
13286	106	7	the	the	DT
13286	106	8	finished	finished	JJ
13286	106	9	product	product	NN
13286	106	10	.	.	.
13286	107	1	No	no	DT
13286	107	2	hand	hand	NN
13286	107	3	touches	touch	VBZ
13286	107	4	Crisco	Crisco	NNP
13286	107	5	until	until	IN
13286	107	6	in	in	IN
13286	107	7	your	-PRON-	PRP$
13286	107	8	own	own	JJ
13286	107	9	kitchen	kitchen	NN
13286	107	10	the	the	DT
13286	107	11	sanitary	sanitary	NN
13286	107	12	can	can	MD
13286	107	13	is	be	VBZ
13286	107	14	opened	open	VBN
13286	107	15	,	,	,
13286	107	16	disclosing	disclose	VBG
13286	107	17	the	the	DT
13286	107	18	smooth	smooth	JJ
13286	107	19	richness	richness	NN
13286	107	20	,	,	,
13286	107	21	the	the	DT
13286	107	22	creamlike	creamlike	NN
13286	107	23	,	,	,
13286	107	24	appetizing	appetize	VBG
13286	107	25	consistency	consistency	NN
13286	107	26	of	of	IN
13286	107	27	the	the	DT
13286	107	28	product	product	NN
13286	107	29	.	.	.
13286	108	1	The	the	DT
13286	108	2	Banishment	Banishment	NNP
13286	108	3	of	of	IN
13286	108	4	That	that	DT
13286	108	5	"	"	``
13286	108	6	Lardy	Lardy	NNP
13286	108	7	"	"	''
13286	108	8	Taste	taste	NN
13286	108	9	in	in	IN
13286	108	10	Foods	Foods	NNP
13286	108	11	It	-PRON-	PRP
13286	108	12	was	be	VBD
13286	108	13	the	the	DT
13286	108	14	earnest	earnest	JJ
13286	108	15	aim	aim	NN
13286	108	16	of	of	IN
13286	108	17	the	the	DT
13286	108	18	makers	maker	NNS
13286	108	19	of	of	IN
13286	108	20	Crisco	Crisco	NNP
13286	108	21	to	to	TO
13286	108	22	produce	produce	VB
13286	108	23	a	a	DT
13286	108	24	strictly	strictly	RB
13286	108	25	_	_	NNP
13286	108	26	vegetable	vegetable	NN
13286	108	27	_	_	NNP
13286	108	28	product	product	NN
13286	108	29	without	without	IN
13286	108	30	adding	add	VBG
13286	108	31	a	a	DT
13286	108	32	hard	hard	JJ
13286	108	33	,	,	,
13286	108	34	and	and	CC
13286	108	35	consequently	consequently	RB
13286	108	36	indigestible	indigestible	JJ
13286	108	37	animal	animal	NN
13286	108	38	fat	fat	NN
13286	108	39	.	.	.
13286	109	1	There	there	EX
13286	109	2	is	be	VBZ
13286	109	3	today	today	NN
13286	109	4	a	a	DT
13286	109	5	pronounced	pronounced	JJ
13286	109	6	partiality	partiality	NN
13286	109	7	from	from	IN
13286	109	8	a	a	DT
13286	109	9	health	health	NN
13286	109	10	standpoint	standpoint	NN
13286	109	11	to	to	IN
13286	109	12	a	a	DT
13286	109	13	vegetable	vegetable	JJ
13286	109	14	fat	fat	NN
13286	109	15	,	,	,
13286	109	16	and	and	CC
13286	109	17	the	the	DT
13286	109	18	lardy	lardy	JJ
13286	109	19	,	,	,
13286	109	20	greasy	greasy	JJ
13286	109	21	taste	taste	NN
13286	109	22	of	of	IN
13286	109	23	food	food	NN
13286	109	24	resulting	result	VBG
13286	109	25	from	from	IN
13286	109	26	the	the	DT
13286	109	27	use	use	NN
13286	109	28	of	of	IN
13286	109	29	animal	animal	NN
13286	109	30	fat	fat	NN
13286	109	31	never	never	RB
13286	109	32	has	have	VBZ
13286	109	33	been	be	VBN
13286	109	34	in	in	IN
13286	109	35	such	such	JJ
13286	109	36	disfavor	disfavor	NN
13286	109	37	as	as	IN
13286	109	38	during	during	IN
13286	109	39	the	the	DT
13286	109	40	past	past	JJ
13286	109	41	few	few	JJ
13286	109	42	years	year	NNS
13286	109	43	.	.	.
13286	110	1	So	so	CC
13286	110	2	Crisco	Crisco	NNP
13286	110	3	is	be	VBZ
13286	110	4	absolutely	absolutely	RB
13286	110	5	_	_	NNP
13286	110	6	all	all	DT
13286	110	7	_	_	NNP
13286	110	8	vegetable	vegetable	NN
13286	110	9	.	.	.
13286	111	1	No	no	DT
13286	111	2	stearine	stearine	NN
13286	111	3	,	,	,
13286	111	4	animal	animal	NN
13286	111	5	or	or	CC
13286	111	6	vegetable	vegetable	NN
13286	111	7	,	,	,
13286	111	8	is	be	VBZ
13286	111	9	added	add	VBN
13286	111	10	.	.	.
13286	112	1	It	-PRON-	PRP
13286	112	2	possesses	possess	VBZ
13286	112	3	no	no	DT
13286	112	4	taste	taste	NN
13286	112	5	nor	nor	CC
13286	112	6	odor	odor	NN
13286	112	7	save	save	VB
13286	112	8	the	the	DT
13286	112	9	delightful	delightful	JJ
13286	112	10	and	and	CC
13286	112	11	characteristic	characteristic	JJ
13286	112	12	aroma	aroma	NN
13286	112	13	which	which	WDT
13286	112	14	identifies	identify	VBZ
13286	112	15	Crisco	Crisco	NNP
13286	112	16	,	,	,
13286	112	17	and	and	CC
13286	112	18	is	be	VBZ
13286	112	19	suggestive	suggestive	JJ
13286	112	20	of	of	IN
13286	112	21	its	-PRON-	PRP$
13286	112	22	purity	purity	NN
13286	112	23	.	.	.
13286	113	1	Explanation	explanation	NN
13286	113	2	of	of	IN
13286	113	3	"	"	``
13286	113	4	Hidden	hide	VBN
13286	113	5	"	"	''
13286	113	6	Food	Food	NNP
13286	113	7	Flavors	Flavors	NNPS
13286	113	8	.	.	.
13286	114	1	When	when	WRB
13286	114	2	the	the	DT
13286	114	3	dainty	dainty	NN
13286	114	4	shadings	shading	NNS
13286	114	5	of	of	IN
13286	114	6	taste	taste	NN
13286	114	7	are	be	VBP
13286	114	8	over	over	RB
13286	114	9	-	-	HYPH
13286	114	10	shadowed	shadow	VBN
13286	114	11	by	by	IN
13286	114	12	a	a	DT
13286	114	13	"	"	``
13286	114	14	lardy	lardy	JJ
13286	114	15	"	"	''
13286	114	16	flavor	flavor	NN
13286	114	17	,	,	,
13286	114	18	the	the	DT
13286	114	19	_	_	NNP
13286	114	20	true	true	JJ
13286	114	21	_	_	NNP
13286	114	22	taste	taste	NN
13286	114	23	of	of	IN
13286	114	24	the	the	DT
13286	114	25	food	food	NN
13286	114	26	itself	-PRON-	PRP
13286	114	27	is	be	VBZ
13286	114	28	lost	lose	VBN
13286	114	29	.	.	.
13286	115	1	We	-PRON-	PRP
13286	115	2	miss	miss	VBP
13286	115	3	the	the	DT
13286	115	4	"	"	``
13286	115	5	hidden	hide	VBN
13286	115	6	"	"	''
13286	115	7	or	or	CC
13286	115	8	_	_	NNP
13286	115	9	natural	natural	JJ
13286	115	10	_	_	NNP
13286	115	11	taste	taste	NN
13286	115	12	of	of	IN
13286	115	13	the	the	DT
13286	115	14	food	food	NN
13286	115	15	.	.	.
13286	116	1	Crisco	Crisco	NNP
13286	116	2	has	have	VBZ
13286	116	3	a	a	DT
13286	116	4	peculiar	peculiar	JJ
13286	116	5	power	power	NN
13286	116	6	of	of	IN
13286	116	7	bringing	bring	VBG
13286	116	8	out	out	RP
13286	116	9	the	the	DT
13286	116	10	very	very	RB
13286	116	11	best	good	JJS
13286	116	12	in	in	IN
13286	116	13	food	food	NN
13286	116	14	flavors	flavor	NNS
13286	116	15	.	.	.
13286	117	1	Even	even	RB
13286	117	2	the	the	DT
13286	117	3	simplest	simple	JJS
13286	117	4	foods	food	NNS
13286	117	5	are	be	VBP
13286	117	6	allowed	allow	VBN
13286	117	7	a	a	DT
13286	117	8	delicacy	delicacy	NN
13286	117	9	of	of	IN
13286	117	10	flavor	flavor	NN
13286	117	11	.	.	.
13286	118	1	[	[	-LRB-
13286	118	2	Illustration	illustration	NN
13286	118	3	]	]	-RRB-
13286	118	4	Take	take	VB
13286	118	5	ginger	ginger	NN
13286	118	6	bread	bread	NN
13286	118	7	for	for	IN
13286	118	8	example	example	NN
13286	118	9	:	:	:
13286	118	10	The	the	DT
13286	118	11	real	real	JJ
13286	118	12	_	_	NNP
13286	118	13	ginger	ginger	NN
13286	118	14	_	_	NNP
13286	118	15	taste	taste	NN
13286	118	16	is	be	VBZ
13286	118	17	there	there	RB
13286	118	18	.	.	.
13286	119	1	The	the	DT
13286	119	2	_	_	NNP
13286	119	3	molasses	molasse	NNS
13286	119	4	_	_	NNP
13286	119	5	and	and	CC
13286	119	6	spice	spice	NN
13286	119	7	flavors	flavor	NNS
13286	119	8	are	be	VBP
13286	119	9	brought	bring	VBN
13286	119	10	out	out	RP
13286	119	11	.	.	.
13286	120	1	[	[	-LRB-
13286	120	2	Illustration	illustration	NN
13286	120	3	]	]	-RRB-
13286	120	4	Or	or	CC
13286	120	5	just	just	RB
13286	120	6	plain	plain	JJ
13286	120	7	,	,	,
13286	120	8	every	every	DT
13286	120	9	-	-	HYPH
13286	120	10	day	day	NN
13286	120	11	fried	fry	VBN
13286	120	12	potatoes	potato	NNS
13286	120	13	;	;	:
13286	120	14	many	many	JJ
13286	120	15	never	never	RB
13286	120	16	knew	know	VBD
13286	120	17	what	what	WP
13286	120	18	the	the	DT
13286	120	19	real	real	JJ
13286	120	20	_	_	NNP
13286	120	21	potato	potato	NN
13286	120	22	_	_	NNP
13286	120	23	taste	taste	NN
13286	120	24	was	be	VBD
13286	120	25	before	before	IN
13286	120	26	eating	eat	VBG
13286	120	27	potatoes	potato	NNS
13286	120	28	fried	fry	VBN
13286	120	29	in	in	IN
13286	120	30	Crisco	Crisco	NNP
13286	120	31	.	.	.
13286	121	1	Fried	fry	VBN
13286	121	2	chicken	chicken	NN
13286	121	3	has	have	VBZ
13286	121	4	a	a	DT
13286	121	5	newness	newness	NN
13286	121	6	of	of	IN
13286	121	7	taste	taste	NN
13286	121	8	not	not	RB
13286	121	9	known	know	VBN
13286	121	10	before	before	RB
13286	121	11	.	.	.
13286	122	1	New	new	JJ
13286	122	2	users	user	NNS
13286	122	3	of	of	IN
13286	122	4	Crisco	Crisco	NNP
13286	122	5	should	should	MD
13286	122	6	try	try	VB
13286	122	7	these	these	DT
13286	122	8	simple	simple	JJ
13286	122	9	foods	food	NNS
13286	122	10	first	first	RB
13286	122	11	and	and	CC
13286	122	12	later	later	RB
13286	122	13	take	take	VB
13286	122	14	up	up	RP
13286	122	15	the	the	DT
13286	122	16	preparation	preparation	NN
13286	122	17	of	of	IN
13286	122	18	more	more	JJR
13286	122	19	elaborate	elaborate	JJ
13286	122	20	dishes	dish	NNS
13286	122	21	.	.	.
13286	123	1	Butter	butter	NN
13286	123	2	,	,	,
13286	123	3	Ever	ever	RB
13286	123	4	Popular	Popular	NNP
13286	123	5	It	-PRON-	PRP
13286	123	6	is	be	VBZ
13286	123	7	hard	hard	JJ
13286	123	8	to	to	TO
13286	123	9	imagine	imagine	VB
13286	123	10	anything	anything	NN
13286	123	11	taking	take	VBG
13286	123	12	the	the	DT
13286	123	13	place	place	NN
13286	123	14	of	of	IN
13286	123	15	butter	butter	NN
13286	123	16	upon	upon	IN
13286	123	17	the	the	DT
13286	123	18	dining	dining	NN
13286	123	19	table	table	NN
13286	123	20	.	.	.
13286	124	1	For	for	IN
13286	124	2	seasoning	seasoning	NN
13286	124	3	in	in	IN
13286	124	4	cooking	cooking	NN
13286	124	5	,	,	,
13286	124	6	the	the	DT
13286	124	7	use	use	NN
13286	124	8	of	of	IN
13286	124	9	butter	butter	NN
13286	124	10	ever	ever	RB
13286	124	11	will	will	MD
13286	124	12	be	be	VB
13286	124	13	largely	largely	RB
13286	124	14	a	a	DT
13286	124	15	matter	matter	NN
13286	124	16	of	of	IN
13286	124	17	taste	taste	NN
13286	124	18	.	.	.
13286	125	1	Some	some	DT
13286	125	2	people	people	NNS
13286	125	3	have	have	VBP
13286	125	4	a	a	DT
13286	125	5	partiality	partiality	NN
13286	125	6	for	for	IN
13286	125	7	the	the	DT
13286	125	8	"	"	``
13286	125	9	butter	butter	NN
13286	125	10	flavor	flavor	NN
13286	125	11	,	,	,
13286	125	12	"	"	''
13286	125	13	which	which	WDT
13286	125	14	after	after	RB
13286	125	15	all	all	RB
13286	125	16	is	be	VBZ
13286	125	17	largely	largely	RB
13286	125	18	the	the	DT
13286	125	19	salt	salt	NN
13286	125	20	mixed	mix	VBN
13286	125	21	with	with	IN
13286	125	22	the	the	DT
13286	125	23	fat	fat	NN
13286	125	24	.	.	.
13286	126	1	Close	close	VB
13286	126	2	your	-PRON-	PRP$
13286	126	3	eyes	eye	NNS
13286	126	4	and	and	CC
13286	126	5	eat	eat	VB
13286	126	6	some	some	DT
13286	126	7	fresh	fresh	JJ
13286	126	8	unsalted	unsalted	JJ
13286	126	9	butter	butter	NN
13286	126	10	;	;	:
13286	126	11	note	note	VB
13286	126	12	that	that	IN
13286	126	13	it	-PRON-	PRP
13286	126	14	is	be	VBZ
13286	126	15	practically	practically	RB
13286	126	16	tasteless	tasteless	JJ
13286	126	17	.	.	.
13286	127	1	[	[	-LRB-
13286	127	2	Illustration	illustration	NN
13286	127	3	]	]	-RRB-
13286	127	4	Crisco	Crisco	NNP
13286	127	5	contains	contain	VBZ
13286	127	6	richer	rich	JJR
13286	127	7	food	food	NN
13286	127	8	elements	element	NNS
13286	127	9	than	than	IN
13286	127	10	butter	butter	NN
13286	127	11	.	.	.
13286	128	1	As	as	IN
13286	128	2	Crisco	Crisco	NNP
13286	128	3	is	be	VBZ
13286	128	4	richer	rich	JJR
13286	128	5	,	,	,
13286	128	6	containing	contain	VBG
13286	128	7	no	no	DT
13286	128	8	moisture	moisture	NN
13286	128	9	,	,	,
13286	128	10	one	one	CD
13286	128	11	-	-	HYPH
13286	128	12	fifth	fifth	NN
13286	128	13	or	or	CC
13286	128	14	one	one	CD
13286	128	15	-	-	HYPH
13286	128	16	fourth	fourth	RB
13286	128	17	less	less	JJR
13286	128	18	can	can	MD
13286	128	19	be	be	VB
13286	128	20	used	use	VBN
13286	128	21	in	in	IN
13286	128	22	each	each	DT
13286	128	23	recipe	recipe	NN
13286	128	24	.	.	.
13286	129	1	Crisco	Crisco	NNP
13286	129	2	always	always	RB
13286	129	3	is	be	VBZ
13286	129	4	uniform	uniform	JJ
13286	129	5	because	because	IN
13286	129	6	it	-PRON-	PRP
13286	129	7	is	be	VBZ
13286	129	8	a	a	DT
13286	129	9	manufactured	manufactured	JJ
13286	129	10	fat	fat	NN
13286	129	11	where	where	WRB
13286	129	12	quality	quality	NN
13286	129	13	and	and	CC
13286	129	14	purity	purity	NN
13286	129	15	can	can	MD
13286	129	16	be	be	VB
13286	129	17	controlled	control	VBN
13286	129	18	.	.	.
13286	130	1	It	-PRON-	PRP
13286	130	2	works	work	VBZ
13286	130	3	perfectly	perfectly	RB
13286	130	4	into	into	IN
13286	130	5	any	any	DT
13286	130	6	dough	dough	NN
13286	130	7	,	,	,
13286	130	8	making	make	VBG
13286	130	9	the	the	DT
13286	130	10	crust	crust	NN
13286	130	11	or	or	CC
13286	130	12	loaf	loaf	NN
13286	130	13	even	even	RB
13286	130	14	textured	texture	VBN
13286	130	15	.	.	.
13286	131	1	It	-PRON-	PRP
13286	131	2	keeps	keep	VBZ
13286	131	3	sweet	sweet	JJ
13286	131	4	and	and	CC
13286	131	5	pure	pure	JJ
13286	131	6	indefinitely	indefinitely	RB
13286	131	7	in	in	IN
13286	131	8	the	the	DT
13286	131	9	ordinary	ordinary	JJ
13286	131	10	room	room	NN
13286	131	11	temperature	temperature	NN
13286	131	12	.	.	.
13286	132	1	Keep	keep	VB
13286	132	2	Your	-PRON-	PRP$
13286	132	3	Parlor	parlor	NN
13286	132	4	and	and	CC
13286	132	5	Your	-PRON-	PRP$
13286	132	6	Kitchen	Kitchen	NNP
13286	132	7	Strangers	Strangers	NNPS
13286	132	8	Kitchen	Kitchen	NNP
13286	132	9	odors	odor	NNS
13286	132	10	are	be	VBP
13286	132	11	out	out	IN
13286	132	12	of	of	IN
13286	132	13	place	place	NN
13286	132	14	in	in	IN
13286	132	15	the	the	DT
13286	132	16	parlor	parlor	NN
13286	132	17	.	.	.
13286	133	1	When	when	WRB
13286	133	2	frying	fry	VBG
13286	133	3	with	with	IN
13286	133	4	Crisco	Crisco	NNP
13286	133	5	,	,	,
13286	133	6	as	as	IN
13286	133	7	before	before	IN
13286	133	8	explained	explain	VBN
13286	133	9	,	,	,
13286	133	10	it	-PRON-	PRP
13286	133	11	is	be	VBZ
13286	133	12	not	not	RB
13286	133	13	necessary	necessary	JJ
13286	133	14	to	to	TO
13286	133	15	heat	heat	VB
13286	133	16	the	the	DT
13286	133	17	fat	fat	NN
13286	133	18	to	to	IN
13286	133	19	_	_	NNP
13286	133	20	smoking	smoking	NN
13286	133	21	_	_	NNP
13286	133	22	temperature	temperature	NN
13286	133	23	,	,	,
13286	133	24	ideal	ideal	JJ
13286	133	25	frying	frying	NN
13286	133	26	is	be	VBZ
13286	133	27	accomplished	accomplish	VBN
13286	133	28	without	without	IN
13286	133	29	bringing	bring	VBG
13286	133	30	Crisco	Crisco	NNP
13286	133	31	to	to	IN
13286	133	32	its	-PRON-	PRP$
13286	133	33	smoking	smoking	NN
13286	133	34	point	point	NN
13286	133	35	.	.	.
13286	134	1	On	on	IN
13286	134	2	the	the	DT
13286	134	3	other	other	JJ
13286	134	4	hand	hand	NN
13286	134	5	,	,	,
13286	134	6	it	-PRON-	PRP
13286	134	7	is	be	VBZ
13286	134	8	necessary	necessary	JJ
13286	134	9	to	to	TO
13286	134	10	heat	heat	VB
13286	134	11	lard	lard	NN
13286	134	12	"	"	``
13286	134	13	smoking	smoke	VBG
13286	134	14	hot	hot	RB
13286	134	15	"	"	''
13286	134	16	before	before	IN
13286	134	17	it	-PRON-	PRP
13286	134	18	is	be	VBZ
13286	134	19	of	of	IN
13286	134	20	the	the	DT
13286	134	21	proper	proper	JJ
13286	134	22	frying	frying	NN
13286	134	23	temperature	temperature	NN
13286	134	24	.	.	.
13286	135	1	Remember	remember	VB
13286	135	2	also	also	RB
13286	135	3	that	that	DT
13286	135	4	,	,	,
13286	135	5	when	when	WRB
13286	135	6	lard	lard	NN
13286	135	7	smokes	smoke	VBZ
13286	135	8	and	and	CC
13286	135	9	fills	fill	VBZ
13286	135	10	the	the	DT
13286	135	11	house	house	NN
13286	135	12	with	with	IN
13286	135	13	its	-PRON-	PRP$
13286	135	14	strong	strong	JJ
13286	135	15	odor	odor	NN
13286	135	16	,	,	,
13286	135	17	certain	certain	JJ
13286	135	18	constituents	constituent	NNS
13286	135	19	have	have	VBP
13286	135	20	been	be	VBN
13286	135	21	changed	change	VBN
13286	135	22	chemically	chemically	RB
13286	135	23	to	to	IN
13286	135	24	those	those	DT
13286	135	25	which	which	WDT
13286	135	26	irritate	irritate	VBP
13286	135	27	the	the	DT
13286	135	28	sensitive	sensitive	JJ
13286	135	29	membranes	membrane	NNS
13286	135	30	of	of	IN
13286	135	31	the	the	DT
13286	135	32	alimentary	alimentary	JJ
13286	135	33	canal	canal	NN
13286	135	34	.	.	.
13286	136	1	[	[	-LRB-
13286	136	2	Illustration	illustration	NN
13286	136	3	:	:	:
13286	136	4	The	the	DT
13286	136	5	Lard	Lard	NNP
13286	136	6	Kitchen	Kitchen	NNP
13286	136	7	.	.	.
13286	136	8	]	]	-RRB-
13286	137	1	[	[	-LRB-
13286	137	2	Illustration	illustration	NN
13286	137	3	:	:	:
13286	137	4	The	the	DT
13286	137	5	Crisco	Crisco	NNP
13286	137	6	Kitchen	Kitchen	NNP
13286	137	7	--	--	:
13286	137	8	No	no	DT
13286	137	9	Smoke	Smoke	NNP
13286	137	10	.	.	.
13286	137	11	]	]	-RRB-
13286	138	1	Crisco	Crisco	NNP
13286	138	2	does	do	VBZ
13286	138	3	not	not	RB
13286	138	4	smoke	smoke	VB
13286	138	5	until	until	IN
13286	138	6	it	-PRON-	PRP
13286	138	7	reaches	reach	VBZ
13286	138	8	455	455	CD
13286	138	9	degrees	degree	NNS
13286	138	10	,	,	,
13286	138	11	a	a	DT
13286	138	12	heat	heat	NN
13286	138	13	higher	high	JJR
13286	138	14	than	than	IN
13286	138	15	is	be	VBZ
13286	138	16	necessary	necessary	JJ
13286	138	17	for	for	IN
13286	138	18	frying	fry	VBG
13286	138	19	.	.	.
13286	139	1	You	-PRON-	PRP
13286	139	2	need	need	VBP
13286	139	3	not	not	RB
13286	139	4	wait	wait	VB
13286	139	5	for	for	IN
13286	139	6	Crisco	Crisco	NNP
13286	139	7	to	to	TO
13286	139	8	smoke	smoke	VB
13286	139	9	.	.	.
13286	140	1	Consequently	consequently	RB
13286	140	2	the	the	DT
13286	140	3	house	house	NN
13286	140	4	will	will	MD
13286	140	5	not	not	RB
13286	140	6	fill	fill	VB
13286	140	7	with	with	IN
13286	140	8	smoke	smoke	NN
13286	140	9	,	,	,
13286	140	10	nor	nor	CC
13286	140	11	will	will	MD
13286	140	12	there	there	EX
13286	140	13	be	be	VB
13286	140	14	black	black	JJ
13286	140	15	,	,	,
13286	140	16	burnt	burn	VBN
13286	140	17	specks	speck	NNS
13286	140	18	in	in	IN
13286	140	19	fried	fried	JJ
13286	140	20	foods	food	NNS
13286	140	21	,	,	,
13286	140	22	as	as	RB
13286	140	23	often	often	RB
13286	140	24	there	there	EX
13286	140	25	are	be	VBP
13286	140	26	when	when	WRB
13286	140	27	you	-PRON-	PRP
13286	140	28	use	use	VBP
13286	140	29	lard	lard	NN
13286	140	30	for	for	IN
13286	140	31	frying	frying	NN
13286	140	32	.	.	.
13286	141	1	Crisco	Crisco	NNP
13286	141	2	gives	give	VBZ
13286	141	3	up	up	RP
13286	141	4	its	-PRON-	PRP$
13286	141	5	heat	heat	NN
13286	141	6	very	very	RB
13286	141	7	quickly	quickly	RB
13286	141	8	to	to	IN
13286	141	9	the	the	DT
13286	141	10	food	food	NN
13286	141	11	submerged	submerge	VBN
13286	141	12	in	in	IN
13286	141	13	it	-PRON-	PRP
13286	141	14	and	and	CC
13286	141	15	a	a	DT
13286	141	16	tender	tender	NN
13286	141	17	,	,	,
13286	141	18	brown	brown	JJ
13286	141	19	crust	crust	NN
13286	141	20	almost	almost	RB
13286	141	21	_	_	IN
13286	141	22	instantly	instantly	RB
13286	141	23	_	_	NNP
13286	141	24	forms	form	NNS
13286	141	25	,	,	,
13286	141	26	allowing	allow	VBG
13286	141	27	the	the	DT
13286	141	28	inside	inside	NN
13286	141	29	of	of	IN
13286	141	30	the	the	DT
13286	141	31	potatoes	potato	NNS
13286	141	32	,	,	,
13286	141	33	croquettes	croquette	NNS
13286	141	34	,	,	,
13286	141	35	doughnuts	doughnut	NNS
13286	141	36	,	,	,
13286	141	37	etc	etc	FW
13286	141	38	.	.	FW
13286	141	39	,	,	,
13286	141	40	to	to	TO
13286	141	41	become	become	VB
13286	141	42	_	_	NNP
13286	141	43	baked	baked	JJ
13286	141	44	_	_	NNP
13286	141	45	,	,	,
13286	141	46	rather	rather	RB
13286	141	47	than	than	IN
13286	141	48	soaked	soak	VBN
13286	141	49	.	.	.
13286	142	1	[	[	-LRB-
13286	142	2	Illustration	illustration	NN
13286	142	3	:	:	:
13286	142	4	Fry	Fry	NNP
13286	142	5	this	this	DT
13286	142	6	,	,	,
13286	142	7	Then	then	RB
13286	142	8	this	this	DT
13286	142	9	,	,	,
13286	142	10	Then	then	RB
13286	142	11	this	this	DT
13286	142	12	--	--	:
13286	142	13	in	in	IN
13286	142	14	the	the	DT
13286	142	15	same	same	JJ
13286	142	16	Crisco	Crisco	NNP
13286	142	17	.	.	.
13286	142	18	]	]	-RRB-
13286	143	1	The	the	DT
13286	143	2	same	same	JJ
13286	143	3	Crisco	Crisco	NNP
13286	143	4	can	can	MD
13286	143	5	be	be	VB
13286	143	6	used	use	VBN
13286	143	7	for	for	IN
13286	143	8	frying	fry	VBG
13286	143	9	fish	fish	NN
13286	143	10	,	,	,
13286	143	11	onions	onion	NNS
13286	143	12	,	,	,
13286	143	13	potatoes	potato	NNS
13286	143	14	,	,	,
13286	143	15	or	or	CC
13286	143	16	any	any	DT
13286	143	17	other	other	JJ
13286	143	18	food	food	NN
13286	143	19	.	.	.
13286	144	1	Crisco	Crisco	NNP
13286	144	2	does	do	VBZ
13286	144	3	not	not	RB
13286	144	4	take	take	VB
13286	144	5	up	up	RP
13286	144	6	food	food	NN
13286	144	7	flavors	flavor	NNS
13286	144	8	or	or	CC
13286	144	9	odors	odor	NNS
13286	144	10	.	.	.
13286	145	1	After	after	IN
13286	145	2	frying	fry	VBG
13286	145	3	each	each	DT
13286	145	4	food	food	NN
13286	145	5	,	,	,
13286	145	6	merely	merely	RB
13286	145	7	strain	strain	VB
13286	145	8	out	out	RP
13286	145	9	the	the	DT
13286	145	10	food	food	NN
13286	145	11	particles	particle	NNS
13286	145	12	.	.	.
13286	146	1	We	-PRON-	PRP
13286	146	2	All	all	DT
13286	146	3	Eat	eat	VBP
13286	146	4	Raw	Raw	NNP
13286	146	5	Fats	fat	NNS
13286	146	6	The	the	DT
13286	146	7	shortening	shorten	VBG
13286	146	8	fat	fat	NN
13286	146	9	in	in	IN
13286	146	10	pastry	pastry	NN
13286	146	11	or	or	CC
13286	146	12	baked	baked	JJ
13286	146	13	foods	food	NNS
13286	146	14	,	,	,
13286	146	15	is	be	VBZ
13286	146	16	merely	merely	RB
13286	146	17	distributed	distribute	VBN
13286	146	18	throughout	throughout	IN
13286	146	19	the	the	DT
13286	146	20	dough	dough	NN
13286	146	21	.	.	.
13286	147	1	No	no	DT
13286	147	2	chemical	chemical	NN
13286	147	3	change	change	NN
13286	147	4	occurs	occur	VBZ
13286	147	5	during	during	IN
13286	147	6	the	the	DT
13286	147	7	baking	baking	NN
13286	147	8	process	process	NN
13286	147	9	.	.	.
13286	148	1	So	so	RB
13286	148	2	when	when	WRB
13286	148	3	you	-PRON-	PRP
13286	148	4	eat	eat	VBP
13286	148	5	pie	pie	NN
13286	148	6	or	or	CC
13286	148	7	hot	hot	JJ
13286	148	8	biscuit	biscuit	NN
13286	148	9	,	,	,
13286	148	10	in	in	IN
13286	148	11	which	which	WDT
13286	148	12	animal	animal	NN
13286	148	13	lard	lard	NN
13286	148	14	is	be	VBZ
13286	148	15	used	use	VBN
13286	148	16	,	,	,
13286	148	17	_	_	NNP
13286	148	18	you	-PRON-	PRP
13286	148	19	eat	eat	VBP
13286	148	20	raw	raw	JJ
13286	148	21	animal	animal	NN
13286	148	22	lard	lard	NN
13286	148	23	_	_	NNP
13286	148	24	.	.	.
13286	149	1	The	the	DT
13286	149	2	shortening	shortening	NN
13286	149	3	used	use	VBN
13286	149	4	in	in	IN
13286	149	5	all	all	DT
13286	149	6	baked	bake	VBN
13286	149	7	foods	food	NNS
13286	149	8	therefore	therefore	RB
13286	149	9	,	,	,
13286	149	10	should	should	MD
13286	149	11	be	be	VB
13286	149	12	just	just	RB
13286	149	13	as	as	RB
13286	149	14	pure	pure	JJ
13286	149	15	and	and	CC
13286	149	16	wholesome	wholesome	JJ
13286	149	17	as	as	IN
13286	149	18	if	if	IN
13286	149	19	you	-PRON-	PRP
13286	149	20	were	be	VBD
13286	149	21	eating	eat	VBG
13286	149	22	it	-PRON-	PRP
13286	149	23	like	like	IN
13286	149	24	butter	butter	NN
13286	149	25	upon	upon	IN
13286	149	26	bread	bread	NN
13286	149	27	.	.	.
13286	150	1	Because	because	IN
13286	150	2	Crisco	Crisco	NNP
13286	150	3	digests	digest	NNS
13286	150	4	with	with	IN
13286	150	5	such	such	JJ
13286	150	6	ease	ease	NN
13286	150	7	,	,	,
13286	150	8	and	and	CC
13286	150	9	because	because	IN
13286	150	10	it	-PRON-	PRP
13286	150	11	is	be	VBZ
13286	150	12	a	a	DT
13286	150	13	pure	pure	JJ
13286	150	14	vegetable	vegetable	NN
13286	150	15	fat	fat	NN
13286	150	16	,	,	,
13286	150	17	all	all	PDT
13286	150	18	those	those	DT
13286	150	19	who	who	WP
13286	150	20	realize	realize	VBP
13286	150	21	the	the	DT
13286	150	22	above	above	JJ
13286	150	23	fact	fact	NN
13286	150	24	regarding	regard	VBG
13286	150	25	pastry	pastry	NN
13286	150	26	making	make	VBG
13286	150	27	are	be	VBP
13286	150	28	now	now	RB
13286	150	29	won	win	VBN
13286	150	30	over	over	RP
13286	150	31	to	to	IN
13286	150	32	Crisco	Crisco	NNP
13286	150	33	.	.	.
13286	151	1	[	[	-LRB-
13286	151	2	Illustration	illustration	NN
13286	151	3	]	]	-RRB-
13286	151	4	A	a	DT
13286	151	5	hint	hint	NN
13286	151	6	as	as	IN
13286	151	7	to	to	IN
13286	151	8	Crisco	Crisco	NNP
13286	151	9	's	's	POS
13286	151	10	purity	purity	NN
13286	151	11	is	be	VBZ
13286	151	12	shown	show	VBN
13286	151	13	by	by	IN
13286	151	14	this	this	DT
13286	151	15	simple	simple	JJ
13286	151	16	test	test	NN
13286	151	17	:	:	:
13286	151	18	Break	break	VB
13286	151	19	open	open	VB
13286	151	20	a	a	DT
13286	151	21	hot	hot	JJ
13286	151	22	biscuit	biscuit	NN
13286	151	23	in	in	IN
13286	151	24	which	which	WDT
13286	151	25	Crisco	Crisco	NNP
13286	151	26	has	have	VBZ
13286	151	27	been	be	VBN
13286	151	28	used	use	VBN
13286	151	29	.	.	.
13286	152	1	You	-PRON-	PRP
13286	152	2	will	will	MD
13286	152	3	note	note	VB
13286	152	4	a	a	DT
13286	152	5	sweet	sweet	JJ
13286	152	6	fragrance	fragrance	NN
13286	152	7	,	,	,
13286	152	8	which	which	WDT
13286	152	9	is	be	VBZ
13286	152	10	most	most	RBS
13286	152	11	inviting	inviting	JJ
13286	152	12	.	.	.
13286	153	1	[	[	-LRB-
13286	153	2	Illustration	illustration	NN
13286	153	3	]	]	-RRB-
13286	153	4	A	a	DT
13286	153	5	few	few	JJ
13286	153	6	months	month	NNS
13286	153	7	ago	ago	RB
13286	153	8	if	if	IN
13286	153	9	you	-PRON-	PRP
13286	153	10	had	have	VBD
13286	153	11	told	tell	VBN
13286	153	12	dyspeptic	dyspeptic	JJ
13286	153	13	men	man	NNS
13286	153	14	and	and	CC
13286	153	15	women	woman	NNS
13286	153	16	that	that	IN
13286	153	17	they	-PRON-	PRP
13286	153	18	could	could	MD
13286	153	19	eat	eat	VB
13286	153	20	pie	pie	NN
13286	153	21	at	at	IN
13286	153	22	the	the	DT
13286	153	23	evening	evening	NN
13286	153	24	meal	meal	NN
13286	153	25	and	and	CC
13286	153	26	that	that	IN
13286	153	27	distress	distress	NN
13286	153	28	would	would	MD
13286	153	29	not	not	RB
13286	153	30	follow	follow	VB
13286	153	31	,	,	,
13286	153	32	probably	probably	RB
13286	153	33	they	-PRON-	PRP
13286	153	34	would	would	MD
13286	153	35	have	have	VB
13286	153	36	doubted	doubt	VBN
13286	153	37	you	-PRON-	PRP
13286	153	38	.	.	.
13286	154	1	Hundreds	hundred	NNS
13286	154	2	of	of	IN
13286	154	3	instances	instance	NNS
13286	154	4	of	of	IN
13286	154	5	Crisco	Crisco	NNP
13286	154	6	's	's	POS
13286	154	7	healthfulness	healthfulness	NN
13286	154	8	have	have	VBP
13286	154	9	been	be	VBN
13286	154	10	given	give	VBN
13286	154	11	by	by	IN
13286	154	12	people	people	NNS
13286	154	13	,	,	,
13286	154	14	who	who	WP
13286	154	15	,	,	,
13286	154	16	at	at	IN
13286	154	17	one	one	CD
13286	154	18	time	time	NN
13286	154	19	have	have	VBP
13286	154	20	been	be	VBN
13286	154	21	denied	deny	VBN
13286	154	22	such	such	JJ
13286	154	23	foods	food	NNS
13286	154	24	as	as	IN
13286	154	25	pastry	pastry	NN
13286	154	26	,	,	,
13286	154	27	cake	cake	NN
13286	154	28	and	and	CC
13286	154	29	fried	fry	VBN
13286	154	30	foods	food	NNS
13286	154	31	,	,	,
13286	154	32	but	but	CC
13286	154	33	who	who	WP
13286	154	34	_	_	NNP
13286	154	35	now	now	RB
13286	154	36	_	_	NNP
13286	154	37	eat	eat	VBP
13286	154	38	these	these	DT
13286	154	39	rich	rich	JJ
13286	154	40	,	,	,
13286	154	41	yet	yet	CC
13286	154	42	digestible	digestible	JJ
13286	154	43	Crisco	Crisco	NNP
13286	154	44	dishes	dish	NNS
13286	154	45	.	.	.
13286	155	1	You	-PRON-	PRP
13286	155	2	,	,	,
13286	155	3	or	or	CC
13286	155	4	any	any	DT
13286	155	5	other	other	JJ
13286	155	6	normally	normally	RB
13286	155	7	healthy	healthy	JJ
13286	155	8	individual	individual	NN
13286	155	9	,	,	,
13286	155	10	whose	whose	WP$
13286	155	11	digestion	digestion	NN
13286	155	12	does	do	VBZ
13286	155	13	not	not	RB
13286	155	14	relish	relish	VB
13286	155	15	greasy	greasy	JJ
13286	155	16	foods	food	NNS
13286	155	17	,	,	,
13286	155	18	can	can	MD
13286	155	19	eat	eat	VB
13286	155	20	rich	rich	JJ
13286	155	21	pie	pie	NN
13286	155	22	crust	crust	NN
13286	155	23	.	.	.
13286	156	1	The	the	DT
13286	156	2	richness	richness	NN
13286	156	3	is	be	VBZ
13286	156	4	there	there	RB
13286	156	5	,	,	,
13286	156	6	but	but	CC
13286	156	7	not	not	RB
13286	156	8	the	the	DT
13286	156	9	unpleasant	unpleasant	JJ
13286	156	10	after	after	IN
13286	156	11	effects	effect	NNS
13286	156	12	.	.	.
13286	157	1	Crisco	Crisco	NNP
13286	157	2	digests	digest	NNS
13286	157	3	_	_	NNP
13286	157	4	readily	readily	RB
13286	157	5	_	_	NNP
13286	157	6	.	.	.
13286	158	1	The	the	DT
13286	158	2	Importance	importance	NN
13286	158	3	of	of	IN
13286	158	4	Giving	Giving	NNP
13286	158	5	Children	Children	NNP
13286	158	6	Crisco	Crisco	NNP
13286	158	7	Foods	Foods	NNPS
13286	158	8	[	[	-LRB-
13286	158	9	Illustration	illustration	NN
13286	158	10	]	]	-RRB-
13286	158	11	A	a	DT
13286	158	12	good	good	JJ
13286	158	13	digestion	digestion	NN
13286	158	14	will	will	MD
13286	158	15	mean	mean	VB
13286	158	16	much	much	RB
13286	158	17	to	to	IN
13286	158	18	the	the	DT
13286	158	19	youngster	youngster	NN
13286	158	20	's	's	POS
13286	158	21	health	health	NN
13286	158	22	and	and	CC
13286	158	23	character	character	NN
13286	158	24	.	.	.
13286	159	1	A	a	DT
13286	159	2	man	man	NN
13286	159	3	seldom	seldom	RB
13286	159	4	seems	seem	VBZ
13286	159	5	to	to	TO
13286	159	6	be	be	VB
13286	159	7	stronger	strong	JJR
13286	159	8	than	than	IN
13286	159	9	his	-PRON-	PRP$
13286	159	10	stomach	stomach	NN
13286	159	11	,	,	,
13286	159	12	for	for	IN
13286	159	13	indigestion	indigestion	NN
13286	159	14	handicaps	handicap	VBZ
13286	159	15	him	-PRON-	PRP
13286	159	16	in	in	IN
13286	159	17	his	-PRON-	PRP$
13286	159	18	accomplishment	accomplishment	NN
13286	159	19	of	of	IN
13286	159	20	big	big	JJ
13286	159	21	things	thing	NNS
13286	159	22	.	.	.
13286	160	1	As	as	IN
13286	160	2	more	more	JJR
13286	160	3	attention	attention	NN
13286	160	4	is	be	VBZ
13286	160	5	given	give	VBN
13286	160	6	to	to	IN
13286	160	7	_	_	NNP
13286	160	8	present	present	JJ
13286	160	9	_	_	NNP
13286	160	10	feeding	feeding	NN
13286	160	11	,	,	,
13286	160	12	less	less	JJR
13286	160	13	attention	attention	NN
13286	160	14	need	nee	MD
13286	160	15	be	be	VB
13286	160	16	given	give	VBN
13286	160	17	to	to	IN
13286	160	18	_	_	NNP
13286	160	19	future	future	NN
13286	160	20	_	_	NNP
13286	160	21	doctoring	doctoring	NN
13286	160	22	.	.	.
13286	161	1	Equip	equip	VB
13286	161	2	your	-PRON-	PRP$
13286	161	3	children	child	NNS
13286	161	4	with	with	IN
13286	161	5	good	good	JJ
13286	161	6	stomachs	stomach	NNS
13286	161	7	by	by	IN
13286	161	8	giving	give	VBG
13286	161	9	them	-PRON-	PRP
13286	161	10	wholesome	wholesome	JJ
13286	161	11	Crisco	Crisco	NNP
13286	161	12	foods	food	NNS
13286	161	13	--	--	:
13286	161	14	foods	food	NNS
13286	161	15	which	which	WDT
13286	161	16	digest	digest	VBP
13286	161	17	with	with	IN
13286	161	18	ease	ease	NN
13286	161	19	.	.	.
13286	162	1	They	-PRON-	PRP
13286	162	2	may	may	MD
13286	162	3	eat	eat	VB
13286	162	4	the	the	DT
13286	162	5	rich	rich	JJ
13286	162	6	things	thing	NNS
13286	162	7	they	-PRON-	PRP
13286	162	8	enjoy	enjoy	VBP
13286	162	9	and	and	CC
13286	162	10	find	find	VBP
13286	162	11	them	-PRON-	PRP
13286	162	12	just	just	RB
13286	162	13	as	as	RB
13286	162	14	digestible	digestible	JJ
13286	162	15	as	as	IN
13286	162	16	many	many	JJ
13286	162	17	apparently	apparently	RB
13286	162	18	simple	simple	JJ
13286	162	19	foods	food	NNS
13286	162	20	,	,	,
13286	162	21	if	if	IN
13286	162	22	Crisco	Crisco	NNP
13286	162	23	be	be	VB
13286	162	24	used	use	VBN
13286	162	25	properly	properly	RB
13286	162	26	.	.	.
13286	163	1	They	-PRON-	PRP
13286	163	2	may	may	MD
13286	163	3	eat	eat	VB
13286	163	4	Crisco	Crisco	NNP
13286	163	5	doughnuts	doughnut	NNS
13286	163	6	or	or	CC
13286	163	7	pie	pie	NN
13286	163	8	without	without	IN
13286	163	9	being	be	VBG
13286	163	10	chased	chase	VBN
13286	163	11	by	by	IN
13286	163	12	nightmares	nightmare	NNS
13286	163	13	.	.	.
13286	164	1	Sweet	sweet	JJ
13286	164	2	dreams	dream	NNS
13286	164	3	follow	follow	VBP
13286	164	4	the	the	DT
13286	164	5	Crisco	Crisco	NNP
13286	164	6	supper	supper	NN
13286	164	7	.	.	.
13286	165	1	[	[	-LRB-
13286	165	2	Illustration	illustration	NN
13286	165	3	]	]	-RRB-
13286	165	4	The	the	DT
13286	165	5	Great	Great	NNP
13286	165	6	Variety	Variety	NNP
13286	165	7	of	of	IN
13286	165	8	Crisco	Crisco	NNP
13286	165	9	Foods	Foods	NNPS
13286	165	10	There	there	EX
13286	165	11	are	be	VBP
13286	165	12	thousands	thousand	NNS
13286	165	13	of	of	IN
13286	165	14	Crisco	Crisco	NNP
13286	165	15	dishes	dish	NNS
13286	165	16	.	.	.
13286	166	1	It	-PRON-	PRP
13286	166	2	is	be	VBZ
13286	166	3	impossible	impossible	JJ
13286	166	4	to	to	TO
13286	166	5	know	know	VB
13286	166	6	the	the	DT
13286	166	7	exact	exact	JJ
13286	166	8	number	number	NN
13286	166	9	,	,	,
13286	166	10	because	because	IN
13286	166	11	Crisco	Crisco	NNP
13286	166	12	is	be	VBZ
13286	166	13	used	use	VBN
13286	166	14	for	for	IN
13286	166	15	practically	practically	RB
13286	166	16	every	every	DT
13286	166	17	cooking	cooking	NN
13286	166	18	purpose	purpose	NN
13286	166	19	.	.	.
13286	167	1	Women	woman	NNS
13286	167	2	daily	daily	RB
13286	167	3	tell	tell	VBP
13286	167	4	us	-PRON-	PRP
13286	167	5	of	of	IN
13286	167	6	new	new	JJ
13286	167	7	uses	use	NNS
13286	167	8	they	-PRON-	PRP
13286	167	9	have	have	VBP
13286	167	10	found	find	VBN
13286	167	11	for	for	IN
13286	167	12	Crisco	Crisco	NNP
13286	167	13	.	.	.
13286	168	1	Many	many	JJ
13286	168	2	women	woman	NNS
13286	168	3	_	_	NNP
13286	168	4	begin	begin	VBP
13286	168	5	_	_	NNP
13286	168	6	by	by	IN
13286	168	7	using	use	VBG
13286	168	8	Crisco	Crisco	NNP
13286	168	9	in	in	IN
13286	168	10	simple	simple	JJ
13286	168	11	ways	way	NNS
13286	168	12	,	,	,
13286	168	13	for	for	IN
13286	168	14	frying	frying	NN
13286	168	15	,	,	,
13286	168	16	for	for	IN
13286	168	17	baking	baking	NN
13286	168	18	,	,	,
13286	168	19	in	in	IN
13286	168	20	place	place	NN
13286	168	21	of	of	IN
13286	168	22	lard	lard	NN
13286	168	23	.	.	.
13286	169	1	Soon	soon	RB
13286	169	2	,	,	,
13286	169	3	however	however	RB
13286	169	4	,	,	,
13286	169	5	they	-PRON-	PRP
13286	169	6	learn	learn	VBP
13286	169	7	that	that	IN
13286	169	8	Crisco	Crisco	NNP
13286	169	9	_	_	NNP
13286	169	10	also	also	RB
13286	169	11	_	_	NNP
13286	169	12	takes	take	VBZ
13286	169	13	the	the	DT
13286	169	14	place	place	NN
13286	169	15	of	of	IN
13286	169	16	butter	butter	NN
13286	169	17	.	.	.
13286	170	1	"	"	``
13286	170	2	Butter	butter	NN
13286	170	3	richness	richness	NN
13286	170	4	without	without	IN
13286	170	5	butter	butter	NN
13286	170	6	expense	expense	NN
13286	170	7	,	,	,
13286	170	8	"	"	''
13286	170	9	say	say	VBP
13286	170	10	the	the	DT
13286	170	11	thousands	thousand	NNS
13286	170	12	of	of	IN
13286	170	13	Crisco	Crisco	NNP
13286	170	14	users	user	NNS
13286	170	15	.	.	.
13286	171	1	Tasty	Tasty	NNP
13286	171	2	scalloped	scallop	VBD
13286	171	3	dishes	dish	NNS
13286	171	4	,	,	,
13286	171	5	salad	salad	NN
13286	171	6	dressing	dressing	NN
13286	171	7	,	,	,
13286	171	8	rich	rich	JJ
13286	171	9	pastry	pastry	NN
13286	171	10	,	,	,
13286	171	11	fine	fine	JJ
13286	171	12	grained	grained	JJ
13286	171	13	cake	cake	NN
13286	171	14	,	,	,
13286	171	15	sauces	sauce	NNS
13286	171	16	and	and	CC
13286	171	17	hundreds	hundred	NNS
13286	171	18	of	of	IN
13286	171	19	other	other	JJ
13286	171	20	dishes	dish	NNS
13286	171	21	,	,	,
13286	171	22	where	where	WRB
13286	171	23	butter	butter	NN
13286	171	24	formerly	formerly	RB
13286	171	25	was	be	VBD
13286	171	26	used	use	VBN
13286	171	27	,	,	,
13286	171	28	now	now	RB
13286	171	29	are	be	VBP
13286	171	30	prepared	prepare	VBN
13286	171	31	with	with	IN
13286	171	32	Crisco	Crisco	NNP
13286	171	33	.	.	.
13286	172	1	"	"	``
13286	172	2	A	a	DT
13286	172	3	Woman	woman	NN
13286	172	4	Can	Can	MD
13286	172	5	Throw	throw	VB
13286	172	6	Out	out	RP
13286	172	7	More	more	RBR
13286	172	8	with	with	IN
13286	172	9	a	a	DT
13286	172	10	Teaspoon	teaspoon	NN
13286	172	11	Than	than	IN
13286	172	12	a	a	DT
13286	172	13	Man	man	NN
13286	172	14	Can	Can	MD
13286	172	15	Bring	bring	VB
13286	172	16	Home	home	RB
13286	172	17	in	in	IN
13286	172	18	a	a	DT
13286	172	19	Wagon	wagon	NN
13286	172	20	"	"	''
13286	172	21	[	[	-LRB-
13286	172	22	Illustration	illustration	NN
13286	172	23	]	]	-RRB-
13286	172	24	Kitchen	Kitchen	NNP
13286	172	25	expense	expense	NN
13286	172	26	comes	come	VBZ
13286	172	27	by	by	IN
13286	172	28	the	the	DT
13286	172	29	_	_	NNP
13286	172	30	spoonful	spoonful	JJ
13286	172	31	_	_	NNP
13286	172	32	.	.	.
13286	173	1	Think	think	VB
13286	173	2	of	of	IN
13286	173	3	the	the	DT
13286	173	4	countless	countless	JJ
13286	173	5	spoonfuls	spoonful	NNS
13286	173	6	of	of	IN
13286	173	7	expensive	expensive	JJ
13286	173	8	butter	butter	NN
13286	173	9	used	use	VBN
13286	173	10	daily	daily	RB
13286	173	11	,	,	,
13286	173	12	where	where	WRB
13286	173	13	economical	economical	JJ
13286	173	14	Crisco	Crisco	NNP
13286	173	15	would	would	MD
13286	173	16	accomplish	accomplish	VB
13286	173	17	the	the	DT
13286	173	18	same	same	JJ
13286	173	19	results	result	NNS
13286	173	20	at	at	IN
13286	173	21	one	one	CD
13286	173	22	-	-	HYPH
13286	173	23	third	third	NN
13286	173	24	the	the	DT
13286	173	25	cost	cost	NN
13286	173	26	.	.	.
13286	174	1	It	-PRON-	PRP
13286	174	2	should	should	MD
13286	174	3	be	be	VB
13286	174	4	remembered	remember	VBN
13286	174	5	that	that	IN
13286	174	6	one	one	CD
13286	174	7	-	-	HYPH
13286	174	8	fifth	fifth	NN
13286	174	9	less	less	JJR
13286	174	10	Crisco	Crisco	NNP
13286	174	11	than	than	IN
13286	174	12	butter	butter	NN
13286	174	13	may	may	MD
13286	174	14	be	be	VB
13286	174	15	used	use	VBN
13286	174	16	,	,	,
13286	174	17	because	because	IN
13286	174	18	Crisco	Crisco	NNP
13286	174	19	is	be	VBZ
13286	174	20	_	_	NNP
13286	174	21	richer	rich	JJR
13286	174	22	_	_	NNP
13286	174	23	than	than	IN
13286	174	24	butter	butter	NN
13286	174	25	.	.	.
13286	175	1	The	the	DT
13286	175	2	moisture	moisture	NN
13286	175	3	,	,	,
13286	175	4	salt	salt	NN
13286	175	5	and	and	CC
13286	175	6	curd	curd	NN
13286	175	7	which	which	WDT
13286	175	8	butter	butter	NN
13286	175	9	contains	contain	VBZ
13286	175	10	to	to	IN
13286	175	11	the	the	DT
13286	175	12	extent	extent	NN
13286	175	13	of	of	IN
13286	175	14	about	about	RB
13286	175	15	20	20	CD
13286	175	16	per	per	NN
13286	175	17	cent	cent	NN
13286	175	18	are	be	VBP
13286	175	19	not	not	RB
13286	175	20	found	find	VBN
13286	175	21	in	in	IN
13286	175	22	Crisco	Crisco	NNP
13286	175	23	,	,	,
13286	175	24	which	which	WDT
13286	175	25	is	be	VBZ
13286	175	26	_	_	NNP
13286	175	27	all	all	DT
13286	175	28	_	_	NNP
13286	175	29	,	,	,
13286	175	30	(	(	-LRB-
13286	175	31	100	100	CD
13286	175	32	per	per	IN
13286	175	33	cent	cent	NN
13286	175	34	)	)	-RRB-
13286	175	35	shortening	shortening	NN
13286	175	36	.	.	.
13286	176	1	Remember	remember	VB
13286	176	2	also	also	RB
13286	176	3	that	that	IN
13286	176	4	Crisco	Crisco	NNP
13286	176	5	will	will	MD
13286	176	6	average	average	VB
13286	176	7	_	_	NNP
13286	176	8	a	a	DT
13286	176	9	lower	low	JJR
13286	176	10	price	price	NN
13286	176	11	per	per	IN
13286	176	12	pound	pound	NN
13286	176	13	throughout	throughout	IN
13286	176	14	the	the	DT
13286	176	15	year	year	NN
13286	176	16	than	than	IN
13286	176	17	the	the	DT
13286	176	18	best	good	JJS
13286	176	19	pail	pail	NN
13286	176	20	lard	lard	NNP
13286	176	21	_	_	NNP
13286	176	22	.	.	.
13286	177	1	And	and	CC
13286	177	2	you	-PRON-	PRP
13286	177	3	can	can	MD
13286	177	4	use	use	VB
13286	177	5	less	less	JJR
13286	177	6	Crisco	Crisco	NNP
13286	177	7	than	than	IN
13286	177	8	lard	lard	NN
13286	177	9	,	,	,
13286	177	10	which	which	WDT
13286	177	11	is	be	VBZ
13286	177	12	a	a	DT
13286	177	13	further	further	JJ
13286	177	14	saving	saving	NN
13286	177	15	.	.	.
13286	178	1	[	[	-LRB-
13286	178	2	Illustration	illustration	NN
13286	178	3	:	:	:
13286	178	4	Hotel	Hotel	NNP
13286	178	5	Kitchen	Kitchen	NNP
13286	178	6	]	]	-RRB-
13286	178	7	[	[	-LRB-
13286	178	8	Illustration	illustration	NN
13286	178	9	:	:	:
13286	178	10	Domestic	domestic	JJ
13286	178	11	Scientists	scientist	NNS
13286	178	12	Use	use	VBP
13286	178	13	Crisco	Crisco	NNP
13286	178	14	]	]	-RRB-
13286	178	15	Brief	Brief	NNP
13286	178	16	,	,	,
13286	178	17	Interesting	Interesting	NNP
13286	178	18	Facts	Facts	NNPS
13286	178	19	Crisco	Crisco	NNP
13286	178	20	is	be	VBZ
13286	178	21	being	be	VBG
13286	178	22	used	use	VBN
13286	178	23	in	in	IN
13286	178	24	an	an	DT
13286	178	25	increasing	increase	VBG
13286	178	26	number	number	NN
13286	178	27	of	of	IN
13286	178	28	the	the	DT
13286	178	29	better	well	JJR
13286	178	30	class	class	NN
13286	178	31	hotels	hotel	NNS
13286	178	32	,	,	,
13286	178	33	clubs	club	NNS
13286	178	34	,	,	,
13286	178	35	restaurants	restaurant	NNS
13286	178	36	,	,	,
13286	178	37	dining	dining	NN
13286	178	38	cars	car	NNS
13286	178	39	,	,	,
13286	178	40	ocean	ocean	NN
13286	178	41	liners	liner	NNS
13286	178	42	.	.	.
13286	179	1	Crisco	Crisco	NNP
13286	179	2	has	have	VBZ
13286	179	3	been	be	VBN
13286	179	4	demonstrated	demonstrate	VBN
13286	179	5	and	and	CC
13286	179	6	explained	explain	VBN
13286	179	7	upon	upon	IN
13286	179	8	the	the	DT
13286	179	9	Chautauqua	Chautauqua	NNP
13286	179	10	platform	platform	NN
13286	179	11	by	by	IN
13286	179	12	Domestic	Domestic	NNP
13286	179	13	Science	Science	NNP
13286	179	14	experts	expert	NNS
13286	179	15	,	,	,
13286	179	16	these	these	DT
13286	179	17	lectures	lecture	NNS
13286	179	18	being	be	VBG
13286	179	19	a	a	DT
13286	179	20	part	part	NN
13286	179	21	of	of	IN
13286	179	22	the	the	DT
13286	179	23	regular	regular	JJ
13286	179	24	course	course	NN
13286	179	25	.	.	.
13286	180	1	Domestic	domestic	JJ
13286	180	2	Science	Science	NNP
13286	180	3	teachers	teacher	NNS
13286	180	4	recommend	recommend	VBP
13286	180	5	Crisco	Crisco	NNP
13286	180	6	to	to	IN
13286	180	7	their	-PRON-	PRP$
13286	180	8	pupils	pupil	NNS
13286	180	9	and	and	CC
13286	180	10	use	use	VB
13286	180	11	it	-PRON-	PRP
13286	180	12	in	in	IN
13286	180	13	their	-PRON-	PRP$
13286	180	14	classes	class	NNS
13286	180	15	and	and	CC
13286	180	16	lecture	lecture	NN
13286	180	17	demonstrations	demonstration	NNS
13286	180	18	.	.	.
13286	181	1	Many	many	JJ
13286	181	2	High	high	JJ
13286	181	3	Schools	Schools	NNPS
13286	181	4	having	have	VBG
13286	181	5	Domestic	Domestic	NNP
13286	181	6	Science	Science	NNP
13286	181	7	departments	department	NNS
13286	181	8	use	use	VB
13286	181	9	Crisco	Crisco	NNP
13286	181	10	.	.	.
13286	182	1	Crisco	Crisco	NNP
13286	182	2	has	have	VBZ
13286	182	3	taken	take	VBN
13286	182	4	the	the	DT
13286	182	5	place	place	NN
13286	182	6	of	of	IN
13286	182	7	butter	butter	NN
13286	182	8	and	and	CC
13286	182	9	lard	lard	NN
13286	182	10	in	in	IN
13286	182	11	a	a	DT
13286	182	12	number	number	NN
13286	182	13	of	of	IN
13286	182	14	hospitals	hospital	NNS
13286	182	15	,	,	,
13286	182	16	where	where	WRB
13286	182	17	purity	purity	NN
13286	182	18	and	and	CC
13286	182	19	digestibility	digestibility	NN
13286	182	20	are	be	VBP
13286	182	21	of	of	IN
13286	182	22	_	_	NNP
13286	182	23	vital	vital	JJ
13286	182	24	_	_	NNP
13286	182	25	importance	importance	NN
13286	182	26	.	.	.
13286	183	1	[	[	-LRB-
13286	183	2	Illustration	illustration	NN
13286	183	3	:	:	:
13286	183	4	Hospital	Hospital	NNP
13286	183	5	Dietetic	Dietetic	NNP
13286	183	6	Class	Class	NNP
13286	183	7	]	]	-RRB-
13286	183	8	Crisco	Crisco	NNP
13286	183	9	is	be	VBZ
13286	183	10	Kosher	Kosher	NNP
13286	183	11	.	.	.
13286	184	1	Rabbi	Rabbi	NNP
13286	184	2	Margolies	Margolies	NNP
13286	184	3	of	of	IN
13286	184	4	New	New	NNP
13286	184	5	York	York	NNP
13286	184	6	,	,	,
13286	184	7	said	say	VBD
13286	184	8	that	that	IN
13286	184	9	the	the	DT
13286	184	10	Hebrew	Hebrew	NNP
13286	184	11	Race	Race	NNP
13286	184	12	had	have	VBD
13286	184	13	been	be	VBN
13286	184	14	waiting	wait	VBG
13286	184	15	4,000	4,000	CD
13286	184	16	years	year	NNS
13286	184	17	for	for	IN
13286	184	18	Crisco	Crisco	NNP
13286	184	19	.	.	.
13286	185	1	It	-PRON-	PRP
13286	185	2	conforms	conform	VBZ
13286	185	3	to	to	IN
13286	185	4	the	the	DT
13286	185	5	strict	strict	JJ
13286	185	6	Dietary	Dietary	NNP
13286	185	7	Laws	Laws	NNPS
13286	185	8	of	of	IN
13286	185	9	the	the	DT
13286	185	10	Jews	Jews	NNPS
13286	185	11	.	.	.
13286	186	1	It	-PRON-	PRP
13286	186	2	is	be	VBZ
13286	186	3	what	what	WP
13286	186	4	is	be	VBZ
13286	186	5	known	know	VBN
13286	186	6	in	in	IN
13286	186	7	the	the	DT
13286	186	8	Hebrew	hebrew	JJ
13286	186	9	language	language	NN
13286	186	10	as	as	IN
13286	186	11	a	a	DT
13286	186	12	"	"	``
13286	186	13	parava	parava	NN
13286	186	14	,	,	,
13286	186	15	"	"	''
13286	186	16	or	or	CC
13286	186	17	neutral	neutral	JJ
13286	186	18	fat	fat	NN
13286	186	19	.	.	.
13286	187	1	Crisco	Crisco	NNP
13286	187	2	can	can	MD
13286	187	3	be	be	VB
13286	187	4	used	use	VBN
13286	187	5	with	with	IN
13286	187	6	both	both	CC
13286	187	7	"	"	``
13286	187	8	milchig	milchig	NNP
13286	187	9	"	"	''
13286	187	10	and	and	CC
13286	187	11	"	"	``
13286	187	12	fleichig	fleichig	NNP
13286	187	13	"	"	''
13286	187	14	(	(	-LRB-
13286	187	15	milk	milk	NN
13286	187	16	and	and	CC
13286	187	17	flesh	flesh	NN
13286	187	18	)	)	-RRB-
13286	187	19	foods	food	NNS
13286	187	20	.	.	.
13286	188	1	Special	Special	NNP
13286	188	2	Kosher	Kosher	NNP
13286	188	3	packages	package	NNS
13286	188	4	,	,	,
13286	188	5	bearing	bear	VBG
13286	188	6	the	the	DT
13286	188	7	seals	seal	NNS
13286	188	8	of	of	IN
13286	188	9	Rabbi	Rabbi	NNP
13286	188	10	Margolies	Margolies	NNP
13286	188	11	of	of	IN
13286	188	12	New	New	NNP
13286	188	13	York	York	NNP
13286	188	14	,	,	,
13286	188	15	and	and	CC
13286	188	16	Rabbi	Rabbi	NNP
13286	188	17	Lifsitz	Lifsitz	NNP
13286	188	18	of	of	IN
13286	188	19	Cincinnati	Cincinnati	NNP
13286	188	20	,	,	,
13286	188	21	are	be	VBP
13286	188	22	sold	sell	VBN
13286	188	23	the	the	DT
13286	188	24	Jewish	jewish	JJ
13286	188	25	trade	trade	NN
13286	188	26	.	.	.
13286	189	1	But	but	CC
13286	189	2	all	all	DT
13286	189	3	Crisco	Crisco	NNP
13286	189	4	is	be	VBZ
13286	189	5	Kosher	Kosher	NNP
13286	189	6	and	and	CC
13286	189	7	all	all	DT
13286	189	8	of	of	IN
13286	189	9	the	the	DT
13286	189	10	same	same	JJ
13286	189	11	purity	purity	NN
13286	189	12	.	.	.
13286	190	1	[	[	-LRB-
13286	190	2	Illustration	illustration	NN
13286	190	3	:	:	:
13286	190	4	The	the	DT
13286	190	5	Kosher	Kosher	NNP
13286	190	6	Seal	Seal	NNP
13286	190	7	]	]	-RRB-
13286	190	8	Campers	camper	NNS
13286	190	9	find	find	VBP
13286	190	10	Crisco	Crisco	NNP
13286	190	11	helpful	helpful	JJ
13286	190	12	in	in	IN
13286	190	13	many	many	JJ
13286	190	14	ways	way	NNS
13286	190	15	.	.	.
13286	191	1	Hot	hot	JJ
13286	191	2	climates	climate	NNS
13286	191	3	have	have	VBP
13286	191	4	little	little	JJ
13286	191	5	effect	effect	NN
13286	191	6	upon	upon	IN
13286	191	7	its	-PRON-	PRP$
13286	191	8	wholesomeness	wholesomeness	NN
13286	191	9	.	.	.
13286	192	1	It	-PRON-	PRP
13286	192	2	is	be	VBZ
13286	192	3	convenient	convenient	JJ
13286	192	4	;	;	:
13286	192	5	a	a	DT
13286	192	6	handy	handy	JJ
13286	192	7	package	package	NN
13286	192	8	to	to	TO
13286	192	9	pack	pack	VB
13286	192	10	and	and	CC
13286	192	11	does	do	VBZ
13286	192	12	not	not	RB
13286	192	13	melt	melt	VB
13286	192	14	so	so	RB
13286	192	15	quickly	quickly	RB
13286	192	16	in	in	IN
13286	192	17	transit	transit	NN
13286	192	18	.	.	.
13286	193	1	One	one	PRP
13286	193	2	can	can	MD
13286	193	3	of	of	IN
13286	193	4	Crisco	Crisco	NNP
13286	193	5	can	can	MD
13286	193	6	be	be	VB
13286	193	7	used	use	VBN
13286	193	8	to	to	TO
13286	193	9	fry	fry	VB
13286	193	10	fish	fish	NN
13286	193	11	,	,	,
13286	193	12	eggs	egg	NNS
13286	193	13	,	,	,
13286	193	14	potatoes	potato	NNS
13286	193	15	and	and	CC
13286	193	16	to	to	TO
13286	193	17	make	make	VB
13286	193	18	hot	hot	JJ
13286	193	19	biscuit	biscuit	NN
13286	193	20	,	,	,
13286	193	21	merely	merely	RB
13286	193	22	by	by	IN
13286	193	23	straining	strain	VBG
13286	193	24	out	out	RP
13286	193	25	the	the	DT
13286	193	26	food	food	NN
13286	193	27	particles	particle	NNS
13286	193	28	after	after	IN
13286	193	29	each	each	DT
13286	193	30	frying	fry	VBG
13286	193	31	and	and	CC
13286	193	32	pouring	pour	VBG
13286	193	33	the	the	DT
13286	193	34	Crisco	Crisco	NNP
13286	193	35	back	back	RB
13286	193	36	into	into	IN
13286	193	37	the	the	DT
13286	193	38	can	can	NN
13286	193	39	to	to	TO
13286	193	40	harden	harden	VB
13286	193	41	to	to	IN
13286	193	42	proper	proper	JJ
13286	193	43	consistency	consistency	NN
13286	193	44	before	before	IN
13286	193	45	the	the	DT
13286	193	46	biscuit	biscuit	NN
13286	193	47	making	make	VBG
13286	193	48	.	.	.
13286	194	1	[	[	-LRB-
13286	194	2	Illustration	illustration	NN
13286	194	3	]	]	-RRB-
13286	194	4	Practically	practically	RB
13286	194	5	every	every	DT
13286	194	6	grocer	grocer	NN
13286	194	7	who	who	WP
13286	194	8	has	have	VBZ
13286	194	9	a	a	DT
13286	194	10	good	good	JJ
13286	194	11	trade	trade	NN
13286	194	12	in	in	IN
13286	194	13	Crisco	Crisco	NNP
13286	194	14	,	,	,
13286	194	15	uses	use	VBZ
13286	194	16	it	-PRON-	PRP
13286	194	17	in	in	IN
13286	194	18	his	-PRON-	PRP$
13286	194	19	own	own	JJ
13286	194	20	home	home	NN
13286	194	21	.	.	.
13286	195	1	Crisco	Crisco	NNP
13286	195	2	is	be	VBZ
13286	195	3	sold	sell	VBN
13286	195	4	by	by	IN
13286	195	5	net	net	JJ
13286	195	6	weight	weight	NN
13286	195	7	.	.	.
13286	196	1	You	-PRON-	PRP
13286	196	2	pay	pay	VBP
13286	196	3	_	_	NNP
13286	196	4	only	only	RB
13286	196	5	_	_	NNP
13286	196	6	for	for	IN
13286	196	7	the	the	DT
13286	196	8	Crisco	Crisco	NNP
13286	196	9	--	--	:
13286	196	10	not	not	RB
13286	196	11	the	the	DT
13286	196	12	can	can	NN
13286	196	13	.	.	.
13286	197	1	Find	find	VB
13286	197	2	the	the	DT
13286	197	3	net	net	JJ
13286	197	4	weight	weight	NN
13286	197	5	of	of	IN
13286	197	6	what	what	WP
13286	197	7	you	-PRON-	PRP
13286	197	8	have	have	VBP
13286	197	9	been	be	VBN
13286	197	10	using	use	VBG
13286	197	11	.	.	.
13286	198	1	Bread	bread	NN
13286	198	2	and	and	CC
13286	198	3	cake	cake	NN
13286	198	4	keep	keep	VBP
13286	198	5	fresh	fresh	JJ
13286	198	6	and	and	CC
13286	198	7	moist	moist	VB
13286	198	8	much	much	RB
13286	198	9	longer	long	RBR
13286	198	10	when	when	WRB
13286	198	11	Crisco	Crisco	NNP
13286	198	12	is	be	VBZ
13286	198	13	used	use	VBN
13286	198	14	.	.	.
13286	199	1	[	[	-LRB-
13286	199	2	Illustration	illustration	NN
13286	199	3	]	]	-RRB-
13286	199	4	Women	woman	NNS
13286	199	5	have	have	VBP
13286	199	6	written	write	VBN
13286	199	7	that	that	IN
13286	199	8	they	-PRON-	PRP
13286	199	9	use	use	VBP
13286	199	10	empty	empty	JJ
13286	199	11	Crisco	Crisco	NNP
13286	199	12	tins	tin	NNS
13286	199	13	for	for	IN
13286	199	14	canning	can	VBG
13286	199	15	vegetables	vegetable	NNS
13286	199	16	and	and	CC
13286	199	17	fruits	fruit	NNS
13286	199	18	,	,	,
13286	199	19	and	and	CC
13286	199	20	as	as	IN
13286	199	21	receptacles	receptacle	NNS
13286	199	22	for	for	IN
13286	199	23	kitchen	kitchen	NN
13286	199	24	and	and	CC
13286	199	25	pantry	pantry	NN
13286	199	26	use	use	NN
13286	199	27	.	.	.
13286	200	1	Crisco	Crisco	NNP
13286	200	2	's	's	POS
13286	200	3	Manufacture	Manufacture	NNP
13286	200	4	Scientifically	scientifically	RB
13286	200	5	Explained	explain	VBD
13286	200	6	To	to	TO
13286	200	7	understand	understand	VB
13286	200	8	something	something	NN
13286	200	9	of	of	IN
13286	200	10	the	the	DT
13286	200	11	Crisco	Crisco	NNP
13286	200	12	Process	Process	NNP
13286	200	13	,	,	,
13286	200	14	it	-PRON-	PRP
13286	200	15	is	be	VBZ
13286	200	16	necessary	necessary	JJ
13286	200	17	first	first	RB
13286	200	18	to	to	TO
13286	200	19	know	know	VB
13286	200	20	that	that	IN
13286	200	21	there	there	EX
13286	200	22	are	be	VBP
13286	200	23	three	three	CD
13286	200	24	main	main	JJ
13286	200	25	constituents	constituent	NNS
13286	200	26	in	in	IN
13286	200	27	all	all	PDT
13286	200	28	the	the	DT
13286	200	29	best	good	JJS
13286	200	30	edible	edible	JJ
13286	200	31	oils	oil	NNS
13286	200	32	.	.	.
13286	201	1	Linoline	Linoline	NNP
13286	201	2	,	,	,
13286	201	3	Oleine	Oleine	NNP
13286	201	4	,	,	,
13286	201	5	Stearine	Stearine	NNP
13286	201	6	.	.	.
13286	202	1	The	the	DT
13286	202	2	chemical	chemical	NN
13286	202	3	difference	difference	NN
13286	202	4	between	between	IN
13286	202	5	these	these	DT
13286	202	6	three	three	CD
13286	202	7	components	component	NNS
13286	202	8	is	be	VBZ
13286	202	9	solely	solely	RB
13286	202	10	in	in	IN
13286	202	11	the	the	DT
13286	202	12	percentage	percentage	NN
13286	202	13	of	of	IN
13286	202	14	hydrogen	hydrogen	NN
13286	202	15	contained	contain	VBN
13286	202	16	,	,	,
13286	202	17	and	and	CC
13286	202	18	it	-PRON-	PRP
13286	202	19	is	be	VBZ
13286	202	20	possible	possible	JJ
13286	202	21	by	by	IN
13286	202	22	the	the	DT
13286	202	23	addition	addition	NN
13286	202	24	of	of	IN
13286	202	25	hydrogen	hydrogen	NN
13286	202	26	,	,	,
13286	202	27	to	to	TO
13286	202	28	transform	transform	VB
13286	202	29	one	one	CD
13286	202	30	component	component	NN
13286	202	31	into	into	IN
13286	202	32	another	another	DT
13286	202	33	.	.	.
13286	203	1	Though	though	IN
13286	203	2	seemingly	seemingly	RB
13286	203	3	so	so	RB
13286	203	4	much	much	RB
13286	203	5	alike	alike	RB
13286	203	6	,	,	,
13286	203	7	there	there	EX
13286	203	8	is	be	VBZ
13286	203	9	a	a	DT
13286	203	10	marked	marked	JJ
13286	203	11	difference	difference	NN
13286	203	12	in	in	IN
13286	203	13	the	the	DT
13286	203	14	physical	physical	JJ
13286	203	15	properties	property	NNS
13286	203	16	of	of	IN
13286	203	17	these	these	DT
13286	203	18	components	component	NNS
13286	203	19	.	.	.
13286	204	1	Linoline	Linoline	NNP
13286	204	2	which	which	WDT
13286	204	3	has	have	VBZ
13286	204	4	the	the	DT
13286	204	5	lowest	low	JJS
13286	204	6	percentage	percentage	NN
13286	204	7	of	of	IN
13286	204	8	hydrogen	hydrogen	NN
13286	204	9	,	,	,
13286	204	10	is	be	VBZ
13286	204	11	unstable	unstable	JJ
13286	204	12	and	and	CC
13286	204	13	tends	tend	VBZ
13286	204	14	to	to	TO
13286	204	15	turn	turn	VB
13286	204	16	rancid	rancid	NN
13286	204	17	.	.	.
13286	205	1	Oleine	Oleine	NNP
13286	205	2	is	be	VBZ
13286	205	3	stable	stable	JJ
13286	205	4	,	,	,
13286	205	5	has	have	VBZ
13286	205	6	no	no	DT
13286	205	7	tendency	tendency	NN
13286	205	8	to	to	TO
13286	205	9	turn	turn	VB
13286	205	10	rancid	rancid	JJ
13286	205	11	and	and	CC
13286	205	12	is	be	VBZ
13286	205	13	easily	easily	RB
13286	205	14	digested	digest	VBN
13286	205	15	.	.	.
13286	206	1	Stearine	Stearine	NNP
13286	206	2	is	be	VBZ
13286	206	3	both	both	CC
13286	206	4	hard	hard	JJ
13286	206	5	and	and	CC
13286	206	6	indigestible	indigestible	JJ
13286	206	7	.	.	.
13286	207	1	The	the	DT
13286	207	2	Crisco	Crisco	NNP
13286	207	3	process	process	NN
13286	207	4	adds	add	VBZ
13286	207	5	enough	enough	JJ
13286	207	6	hydrogen	hydrogen	NN
13286	207	7	to	to	TO
13286	207	8	change	change	VB
13286	207	9	almost	almost	RB
13286	207	10	all	all	PDT
13286	207	11	the	the	DT
13286	207	12	linoline	linoline	NN
13286	207	13	into	into	IN
13286	207	14	nourishing	nourish	VBG
13286	207	15	digestible	digestible	JJ
13286	207	16	oleine	oleine	NN
13286	207	17	.	.	.
13286	208	1	Mark	Mark	NNP
13286	208	2	well	well	RB
13286	208	3	the	the	DT
13286	208	4	difference	difference	NN
13286	208	5	in	in	IN
13286	208	6	manufacture	manufacture	NN
13286	208	7	between	between	IN
13286	208	8	Crisco	Crisco	NNP
13286	208	9	and	and	CC
13286	208	10	lard	lard	NN
13286	208	11	compounds	compound	NNS
13286	208	12	.	.	.
13286	209	1	In	in	IN
13286	209	2	producing	produce	VBG
13286	209	3	a	a	DT
13286	209	4	lard	lard	NN
13286	209	5	compound	compound	NN
13286	209	6	,	,	,
13286	209	7	to	to	IN
13286	209	8	the	the	DT
13286	209	9	linoline	linoline	NN
13286	209	10	,	,	,
13286	209	11	oleine	oleine	NN
13286	209	12	and	and	CC
13286	209	13	stearine	stearine	NNP
13286	209	14	of	of	IN
13286	209	15	the	the	DT
13286	209	16	original	original	JJ
13286	209	17	oil	oil	NN
13286	209	18	is	be	VBZ
13286	209	19	added	add	VBN
13286	209	20	more	more	JJR
13286	209	21	stearine	stearine	NNP
13286	209	22	(	(	-LRB-
13286	209	23	usually	usually	RB
13286	209	24	animal	animal	JJ
13286	209	25	)	)	-RRB-
13286	209	26	,	,	,
13286	209	27	the	the	DT
13286	209	28	hard	hard	JJ
13286	209	29	indigestible	indigestible	JJ
13286	209	30	fat	fat	NN
13286	209	31	,	,	,
13286	209	32	in	in	IN
13286	209	33	order	order	NN
13286	209	34	to	to	TO
13286	209	35	bring	bring	VB
13286	209	36	up	up	RP
13286	209	37	the	the	DT
13286	209	38	hardness	hardness	NN
13286	209	39	of	of	IN
13286	209	40	the	the	DT
13286	209	41	oil	oil	NN
13286	209	42	.	.	.
13286	210	1	The	the	DT
13286	210	2	resultant	resultant	JJ
13286	210	3	compound	compound	NN
13286	210	4	is	be	VBZ
13286	210	5	indigestible	indigestible	JJ
13286	210	6	and	and	CC
13286	210	7	very	very	RB
13286	210	8	liable	liable	JJ
13286	210	9	to	to	TO
13286	210	10	become	become	VB
13286	210	11	rancid	rancid	NN
13286	210	12	.	.	.
13286	211	1	*	*	NFP
13286	211	2	*	*	NFP
13286	211	3	*	*	NFP
13286	211	4	*	*	NFP
13286	211	5	*	*	NFP
13286	211	6	The	the	DT
13286	211	7	following	follow	VBG
13286	211	8	pages	page	NNS
13286	211	9	contain	contain	VBP
13286	211	10	615	615	CD
13286	211	11	recipes	recipe	NNS
13286	211	12	which	which	WDT
13286	211	13	have	have	VBP
13286	211	14	been	be	VBN
13286	211	15	tested	test	VBN
13286	211	16	by	by	IN
13286	211	17	Domestic	Domestic	NNP
13286	211	18	Science	Science	NNP
13286	211	19	Authorities	Authorities	NNPS
13286	211	20	in	in	IN
13286	211	21	the	the	DT
13286	211	22	Cooking	Cooking	NNP
13286	211	23	Departments	Departments	NNPS
13286	211	24	of	of	IN
13286	211	25	different	different	JJ
13286	211	26	colleges	college	NNS
13286	211	27	and	and	CC
13286	211	28	other	other	JJ
13286	211	29	educational	educational	JJ
13286	211	30	institutions	institution	NNS
13286	211	31	,	,	,
13286	211	32	and	and	CC
13286	211	33	by	by	IN
13286	211	34	housewives	housewife	NNS
13286	211	35	in	in	IN
13286	211	36	their	-PRON-	PRP$
13286	211	37	own	own	JJ
13286	211	38	kitchens	kitchen	NNS
13286	211	39	.	.	.
13286	212	1	Many	many	JJ
13286	212	2	have	have	VBP
13286	212	3	been	be	VBN
13286	212	4	originated	originate	VBN
13286	212	5	by	by	IN
13286	212	6	Marion	Marion	NNP
13286	212	7	Harris	Harris	NNP
13286	212	8	Neil	Neil	NNP
13286	212	9	and	and	CC
13286	212	10	_	_	NNP
13286	212	11	all	all	DT
13286	212	12	_	_	NNP
13286	212	13	have	have	VBP
13286	212	14	been	be	VBN
13286	212	15	tested	test	VBN
13286	212	16	by	by	IN
13286	212	17	her	-PRON-	PRP
13286	212	18	.	.	.
13286	213	1	We	-PRON-	PRP
13286	213	2	have	have	VBP
13286	213	3	undertaken	undertake	VBN
13286	213	4	to	to	TO
13286	213	5	submit	submit	VB
13286	213	6	a	a	DT
13286	213	7	comprehensive	comprehensive	JJ
13286	213	8	list	list	NN
13286	213	9	of	of	IN
13286	213	10	recipes	recipe	NNS
13286	213	11	for	for	IN
13286	213	12	your	-PRON-	PRP$
13286	213	13	use	use	NN
13286	213	14	,	,	,
13286	213	15	which	which	WDT
13286	213	16	will	will	MD
13286	213	17	enable	enable	VB
13286	213	18	you	-PRON-	PRP
13286	213	19	to	to	TO
13286	213	20	serve	serve	VB
13286	213	21	menus	menu	NNS
13286	213	22	of	of	IN
13286	213	23	wide	wide	JJ
13286	213	24	variety	variety	NN
13286	213	25	.	.	.
13286	214	1	We	-PRON-	PRP
13286	214	2	hope	hope	VBP
13286	214	3	that	that	IN
13286	214	4	you	-PRON-	PRP
13286	214	5	have	have	VBP
13286	214	6	enjoyed	enjoy	VBN
13286	214	7	reading	read	VBG
13286	214	8	this	this	DT
13286	214	9	little	little	JJ
13286	214	10	volume	volume	NN
13286	214	11	and	and	CC
13286	214	12	that	that	IN
13286	214	13	you	-PRON-	PRP
13286	214	14	will	will	MD
13286	214	15	derive	derive	VB
13286	214	16	both	both	DT
13286	214	17	help	help	NN
13286	214	18	and	and	CC
13286	214	19	satisfaction	satisfaction	NN
13286	214	20	from	from	IN
13286	214	21	the	the	DT
13286	214	22	recipes	recipe	NNS
13286	214	23	.	.	.
13286	215	1	We	-PRON-	PRP
13286	215	2	will	will	MD
13286	215	3	go	go	VB
13286	215	4	to	to	IN
13286	215	5	any	any	DT
13286	215	6	length	length	NN
13286	215	7	to	to	TO
13286	215	8	help	help	VB
13286	215	9	you	-PRON-	PRP
13286	215	10	in	in	IN
13286	215	11	the	the	DT
13286	215	12	cause	cause	NN
13286	215	13	of	of	IN
13286	215	14	Better	Better	NNP
13286	215	15	Food	Food	NNP
13286	215	16	.	.	.
13286	216	1	We	-PRON-	PRP
13286	216	2	realize	realize	VBP
13286	216	3	that	that	IN
13286	216	4	women	woman	NNS
13286	216	5	must	must	MD
13286	216	6	study	study	VB
13286	216	7	this	this	DT
13286	216	8	product	product	NN
13286	216	9	as	as	IN
13286	216	10	they	-PRON-	PRP
13286	216	11	would	would	MD
13286	216	12	any	any	DT
13286	216	13	other	other	JJ
13286	216	14	altogether	altogether	RB
13286	216	15	new	new	JJ
13286	216	16	article	article	NN
13286	216	17	of	of	IN
13286	216	18	cookery	cookery	NN
13286	216	19	,	,	,
13286	216	20	and	and	CC
13286	216	21	that	that	IN
13286	216	22	the	the	DT
13286	216	23	study	study	NN
13286	216	24	and	and	CC
13286	216	25	care	care	NN
13286	216	26	used	use	VBN
13286	216	27	will	will	MD
13286	216	28	be	be	VB
13286	216	29	amply	amply	RB
13286	216	30	repaid	repay	VBN
13286	216	31	by	by	IN
13286	216	32	the	the	DT
13286	216	33	palatability	palatability	NN
13286	216	34	and	and	CC
13286	216	35	healthfulness	healthfulness	NN
13286	216	36	of	of	IN
13286	216	37	all	all	DT
13286	216	38	foods	food	NNS
13286	216	39	.	.	.
13286	217	1	A	a	DT
13286	217	2	can	can	NN
13286	217	3	of	of	IN
13286	217	4	Crisco	Crisco	NNP
13286	217	5	is	be	VBZ
13286	217	6	no	no	DT
13286	217	7	Aladdin	Aladdin	NNP
13286	217	8	's	's	POS
13286	217	9	Lamp	Lamp	NNP
13286	217	10	,	,	,
13286	217	11	which	which	WDT
13286	217	12	merely	merely	RB
13286	217	13	need	need	VBP
13286	217	14	be	be	VB
13286	217	15	touched	touch	VBN
13286	217	16	by	by	IN
13286	217	17	a	a	DT
13286	217	18	kitchen	kitchen	NN
13286	217	19	spoon	spoon	NN
13286	217	20	to	to	TO
13286	217	21	produce	produce	VB
13286	217	22	magical	magical	JJ
13286	217	23	dishes	dish	NNS
13286	217	24	.	.	.
13286	218	1	But	but	CC
13286	218	2	_	_	NNP
13286	218	3	any	any	DT
13286	218	4	_	_	NNP
13286	218	5	woman	woman	NN
13286	218	6	is	be	VBZ
13286	218	7	able	able	JJ
13286	218	8	to	to	TO
13286	218	9	achieve	achieve	VB
13286	218	10	excellent	excellent	JJ
13286	218	11	results	result	NNS
13286	218	12	by	by	IN
13286	218	13	mixing	mix	VBG
13286	218	14	thought	thought	NN
13286	218	15	with	with	IN
13286	218	16	Crisco	Crisco	NNP
13286	218	17	.	.	.
13286	219	1	Let	let	VB
13286	219	2	us	-PRON-	PRP
13286	219	3	know	know	VB
13286	219	4	how	how	WRB
13286	219	5	you	-PRON-	PRP
13286	219	6	progress	progress	VBP
13286	219	7	.	.	.
13286	220	1	Yours	yours	UH
13286	220	2	respectfully	respectfully	RB
13286	220	3	,	,	,
13286	220	4	[	[	-LRB-
13286	220	5	Illustration	illustration	NN
13286	220	6	:	:	:
13286	220	7	The	the	DT
13286	220	8	Procter	Procter	NNP
13286	220	9	&	&	CC
13286	220	10	Gamble	Gamble	NNP
13286	220	11	Co.	Co.	NNP
13286	220	12	]	]	-RRB-
13286	220	13	_	_	NNP
13286	220	14	Things	thing	NNS
13286	220	15	to	to	TO
13286	220	16	Remember	remember	VB
13286	220	17	in	in	IN
13286	220	18	Connection	connection	NN
13286	220	19	with	with	IN
13286	220	20	These	these	DT
13286	220	21	Recipes	recipe	NNS
13286	220	22	_	_	NNP
13286	220	23	No	no	DT
13286	220	24	need	need	NN
13286	220	25	for	for	IN
13286	220	26	Crisco	Crisco	NNP
13286	220	27	to	to	TO
13286	220	28	occupy	occupy	VB
13286	220	29	valuable	valuable	JJ
13286	220	30	space	space	NN
13286	220	31	in	in	IN
13286	220	32	the	the	DT
13286	220	33	refrigerator	refrigerator	NN
13286	220	34	.	.	.
13286	221	1	In	in	IN
13286	221	2	fact	fact	NN
13286	221	3	,	,	,
13286	221	4	except	except	IN
13286	221	5	in	in	IN
13286	221	6	most	most	JJS
13286	221	7	unusual	unusual	JJ
13286	221	8	summer	summer	NN
13286	221	9	heat	heat	NN
13286	221	10	,	,	,
13286	221	11	it	-PRON-	PRP
13286	221	12	will	will	MD
13286	221	13	be	be	VB
13286	221	14	of	of	IN
13286	221	15	a	a	DT
13286	221	16	better	well	JJR
13286	221	17	consistency	consistency	NN
13286	221	18	outside	outside	IN
13286	221	19	the	the	DT
13286	221	20	refrigerator	refrigerator	NN
13286	221	21	.	.	.
13286	222	1	Crisco	Crisco	NNP
13286	222	2	keeps	keep	VBZ
13286	222	3	sweet	sweet	JJ
13286	222	4	indefinitely	indefinitely	RB
13286	222	5	,	,	,
13286	222	6	summer	summer	NN
13286	222	7	and	and	CC
13286	222	8	winter	winter	NN
13286	222	9	,	,	,
13286	222	10	at	at	IN
13286	222	11	ordinary	ordinary	JJ
13286	222	12	room	room	NN
13286	222	13	temperature	temperature	NN
13286	222	14	.	.	.
13286	223	1	[	[	-LRB-
13286	223	2	Illustration	illustration	NN
13286	223	3	:	:	:
13286	223	4	Use	use	VB
13286	223	5	level	level	NN
13286	223	6	measurements	measurement	NNS
13286	223	7	]	]	-RRB-
13286	223	8	In	in	IN
13286	223	9	making	make	VBG
13286	223	10	sauces	sauce	NNS
13286	223	11	,	,	,
13286	223	12	thoroughly	thoroughly	RB
13286	223	13	blend	blend	VBP
13286	223	14	the	the	DT
13286	223	15	flour	flour	NN
13286	223	16	and	and	CC
13286	223	17	Crisco	Crisco	NNP
13286	223	18	before	before	IN
13286	223	19	adding	add	VBG
13286	223	20	the	the	DT
13286	223	21	milk	milk	NN
13286	223	22	.	.	.
13286	224	1	In	in	IN
13286	224	2	using	use	VBG
13286	224	3	melted	melt	VBN
13286	224	4	Crisco	Crisco	NNP
13286	224	5	in	in	IN
13286	224	6	boiled	boil	VBN
13286	224	7	dressing	dressing	NN
13286	224	8	,	,	,
13286	224	9	croquettes	croquette	NNS
13286	224	10	,	,	,
13286	224	11	rolls	roll	NNS
13286	224	12	,	,	,
13286	224	13	fritters	fritter	NNS
13286	224	14	,	,	,
13286	224	15	etc	etc	FW
13286	224	16	.	.	.
13286	224	17	,	,	,
13286	224	18	be	be	VB
13286	224	19	sure	sure	JJ
13286	224	20	that	that	IN
13286	224	21	the	the	DT
13286	224	22	melted	melt	VBN
13286	224	23	Crisco	Crisco	NNP
13286	224	24	is	be	VBZ
13286	224	25	cooled	cool	VBN
13286	224	26	sufficiently	sufficiently	RB
13286	224	27	so	so	IN
13286	224	28	that	that	IN
13286	224	29	the	the	DT
13286	224	30	hot	hot	JJ
13286	224	31	fat	fat	NN
13286	224	32	will	will	MD
13286	224	33	not	not	RB
13286	224	34	injure	injure	VB
13286	224	35	the	the	DT
13286	224	36	texture	texture	NN
13286	224	37	of	of	IN
13286	224	38	the	the	DT
13286	224	39	foods	food	NNS
13286	224	40	.	.	.
13286	225	1	When	when	WRB
13286	225	2	using	use	VBG
13286	225	3	in	in	IN
13286	225	4	place	place	NN
13286	225	5	of	of	IN
13286	225	6	butter	butter	NN
13286	225	7	,	,	,
13286	225	8	add	add	VB
13286	225	9	salt	salt	NN
13286	225	10	in	in	IN
13286	225	11	the	the	DT
13286	225	12	proportion	proportion	NN
13286	225	13	of	of	IN
13286	225	14	one	one	CD
13286	225	15	level	level	NN
13286	225	16	teaspoonful	teaspoonful	JJ
13286	225	17	to	to	IN
13286	225	18	one	one	CD
13286	225	19	cup	cup	NN
13286	225	20	of	of	IN
13286	225	21	Crisco	Crisco	NNP
13286	225	22	.	.	.
13286	226	1	Remember	remember	VB
13286	226	2	that	that	IN
13286	226	3	Crisco	Crisco	NNP
13286	226	4	,	,	,
13286	226	5	like	like	IN
13286	226	6	butter	butter	NN
13286	226	7	,	,	,
13286	226	8	is	be	VBZ
13286	226	9	susceptible	susceptible	JJ
13286	226	10	to	to	IN
13286	226	11	cold	cold	JJ
13286	226	12	.	.	.
13286	227	1	It	-PRON-	PRP
13286	227	2	readily	readily	RB
13286	227	3	becomes	become	VBZ
13286	227	4	hard	hard	JJ
13286	227	5	.	.	.
13286	228	1	In	in	IN
13286	228	2	creaming	cream	VBG
13286	228	3	Crisco	Crisco	NNP
13286	228	4	in	in	IN
13286	228	5	winter	winter	NN
13286	228	6	use	use	VB
13286	228	7	the	the	DT
13286	228	8	same	same	JJ
13286	228	9	care	care	NN
13286	228	10	as	as	IN
13286	228	11	when	when	WRB
13286	228	12	creaming	cream	VBG
13286	228	13	butter	butter	NN
13286	228	14	.	.	.
13286	229	1	Rinse	Rinse	NNP
13286	229	2	pan	pan	NN
13286	229	3	in	in	IN
13286	229	4	boiling	boil	VBG
13286	229	5	water	water	NN
13286	229	6	and	and	CC
13286	229	7	have	have	VB
13286	229	8	the	the	DT
13286	229	9	Crisco	Crisco	NNP
13286	229	10	of	of	IN
13286	229	11	the	the	DT
13286	229	12	proper	proper	JJ
13286	229	13	creaming	creaming	JJ
13286	229	14	stiffness	stiffness	NN
13286	229	15	before	before	IN
13286	229	16	using	use	VBG
13286	229	17	.	.	.
13286	230	1	Unlike	unlike	IN
13286	230	2	butter	butter	NN
13286	230	3	,	,	,
13286	230	4	however	however	RB
13286	230	5	,	,	,
13286	230	6	Crisco	Crisco	NNP
13286	230	7	's	's	POS
13286	230	8	purity	purity	NN
13286	230	9	is	be	VBZ
13286	230	10	not	not	RB
13286	230	11	affected	affect	VBN
13286	230	12	by	by	IN
13286	230	13	weather	weather	NN
13286	230	14	.	.	.
13286	231	1	It	-PRON-	PRP
13286	231	2	remains	remain	VBZ
13286	231	3	sweet	sweet	JJ
13286	231	4	and	and	CC
13286	231	5	pure	pure	JJ
13286	231	6	indefinitely	indefinitely	RB
13286	231	7	without	without	IN
13286	231	8	refrigeration	refrigeration	NN
13286	231	9	.	.	.
13286	232	1	[	[	-LRB-
13286	232	2	Illustration	illustration	NN
13286	232	3	]	]	-RRB-
13286	232	4	In	in	IN
13286	232	5	deep	deep	JJ
13286	232	6	frying	frying	NN
13286	232	7	,	,	,
13286	232	8	do	do	VB
13286	232	9	not	not	RB
13286	232	10	wait	wait	VB
13286	232	11	for	for	IN
13286	232	12	Crisco	Crisco	NNP
13286	232	13	to	to	TO
13286	232	14	smoke	smoke	VB
13286	232	15	.	.	.
13286	233	1	(	(	-LRB-
13286	233	2	See	see	VB
13286	233	3	page	page	NN
13286	233	4	35	35	CD
13286	233	5	.	.	.
13286	233	6	)	)	-RRB-
13286	234	1	_	_	NNP
13286	234	2	Remember	Remember	NNP
13286	234	3	That_--	that_--	NN
13286	234	4	_	_	NNP
13286	234	5	When	when	WRB
13286	234	6	pie	pie	NN
13286	234	7	crust	crust	NN
13286	234	8	is	be	VBZ
13286	234	9	tough	tough	JJ
13286	234	10	:	:	:
13286	234	11	_	_	NNP
13286	234	12	It	-PRON-	PRP
13286	234	13	is	be	VBZ
13286	234	14	possible	possible	JJ
13286	234	15	you	-PRON-	PRP
13286	234	16	have	have	VBP
13286	234	17	not	not	RB
13286	234	18	used	use	VBN
13286	234	19	Crisco	Crisco	NNP
13286	234	20	properly	properly	RB
13286	234	21	.	.	.
13286	235	1	Perhaps	perhaps	RB
13286	235	2	the	the	DT
13286	235	3	measurements	measurement	NNS
13286	235	4	were	be	VBD
13286	235	5	not	not	RB
13286	235	6	correct	correct	JJ
13286	235	7	.	.	.
13286	236	1	Perhaps	perhaps	RB
13286	236	2	the	the	DT
13286	236	3	water	water	NN
13286	236	4	was	be	VBD
13286	236	5	too	too	RB
13286	236	6	warm	warm	JJ
13286	236	7	,	,	,
13286	236	8	or	or	CC
13286	236	9	the	the	DT
13286	236	10	dough	dough	NN
13286	236	11	was	be	VBD
13286	236	12	handled	handle	VBN
13286	236	13	too	too	RB
13286	236	14	much	much	JJ
13286	236	15	.	.	.
13286	237	1	Shortening	shortening	NN
13286	237	2	can	can	MD
13286	237	3	not	not	RB
13286	237	4	make	make	VB
13286	237	5	pastry	pastry	NN
13286	237	6	tough	tough	JJ
13286	237	7	.	.	.
13286	238	1	_	_	NNP
13286	238	2	When	when	WRB
13286	238	3	fried	fry	VBN
13286	238	4	foods	food	NNS
13286	238	5	absorb	absorb	VBP
13286	238	6	:	:	:
13286	238	7	_	_	NNP
13286	238	8	It	-PRON-	PRP
13286	238	9	is	be	VBZ
13286	238	10	because	because	IN
13286	238	11	Crisco	Crisco	NNP
13286	238	12	is	be	VBZ
13286	238	13	not	not	RB
13286	238	14	hot	hot	JJ
13286	238	15	enough	enough	RB
13286	238	16	,	,	,
13286	238	17	or	or	CC
13286	238	18	because	because	IN
13286	238	19	you	-PRON-	PRP
13286	238	20	have	have	VBP
13286	238	21	not	not	RB
13286	238	22	used	use	VBN
13286	238	23	enough	enough	JJ
13286	238	24	Crisco	Crisco	NNP
13286	238	25	.	.	.
13286	239	1	Use	use	VB
13286	239	2	plenty	plenty	NN
13286	239	3	and	and	CC
13286	239	4	the	the	DT
13286	239	5	raw	raw	JJ
13286	239	6	foods	food	NNS
13286	239	7	,	,	,
13286	239	8	if	if	IN
13286	239	9	added	add	VBN
13286	239	10	in	in	IN
13286	239	11	small	small	JJ
13286	239	12	quantities	quantity	NNS
13286	239	13	,	,	,
13286	239	14	will	will	MD
13286	239	15	not	not	RB
13286	239	16	reduce	reduce	VB
13286	239	17	the	the	DT
13286	239	18	heat	heat	NN
13286	239	19	of	of	IN
13286	239	20	the	the	DT
13286	239	21	fat	fat	NN
13286	239	22	.	.	.
13286	240	1	The	the	DT
13286	240	2	absorption	absorption	NN
13286	240	3	in	in	IN
13286	240	4	deep	deep	JJ
13286	240	5	Crisco	Crisco	NNP
13286	240	6	frying	frying	NN
13286	240	7	should	should	MD
13286	240	8	be	be	VB
13286	240	9	less	less	JJR
13286	240	10	than	than	IN
13286	240	11	that	that	DT
13286	240	12	of	of	IN
13286	240	13	another	another	DT
13286	240	14	fat	fat	NN
13286	240	15	.	.	.
13286	241	1	_	_	NNP
13286	241	2	When	when	WRB
13286	241	3	cake	cake	NN
13286	241	4	is	be	VBZ
13286	241	5	not	not	RB
13286	241	6	a	a	DT
13286	241	7	success	success	NN
13286	241	8	:	:	:
13286	241	9	_	_	NNP
13286	241	10	It	-PRON-	PRP
13286	241	11	is	be	VBZ
13286	241	12	not	not	RB
13286	241	13	the	the	DT
13286	241	14	fault	fault	NN
13286	241	15	of	of	IN
13286	241	16	the	the	DT
13286	241	17	Crisco	Crisco	NNP
13286	241	18	.	.	.
13286	242	1	Either	either	CC
13286	242	2	too	too	RB
13286	242	3	much	much	JJ
13286	242	4	was	be	VBD
13286	242	5	used	use	VBN
13286	242	6	,	,	,
13286	242	7	the	the	DT
13286	242	8	oven	oven	JJ
13286	242	9	heat	heat	NN
13286	242	10	not	not	RB
13286	242	11	perfectly	perfectly	RB
13286	242	12	controlled	controlled	JJ
13286	242	13	or	or	CC
13286	242	14	some	some	DT
13286	242	15	important	important	JJ
13286	242	16	ingredient	ingredient	NN
13286	242	17	was	be	VBD
13286	242	18	used	use	VBN
13286	242	19	in	in	IN
13286	242	20	the	the	DT
13286	242	21	wrong	wrong	JJ
13286	242	22	proportion	proportion	NN
13286	242	23	.	.	.
13286	243	1	Crisco	Crisco	NNP
13286	243	2	should	should	MD
13286	243	3	be	be	VB
13286	243	4	creamed	cream	VBN
13286	243	5	with	with	IN
13286	243	6	the	the	DT
13286	243	7	sugar	sugar	NN
13286	243	8	more	more	RBR
13286	243	9	thoroughly	thoroughly	RB
13286	243	10	than	than	IN
13286	243	11	butter	butter	NN
13286	243	12	,	,	,
13286	243	13	as	as	IN
13286	243	14	Crisco	Crisco	NNP
13286	243	15	contains	contain	VBZ
13286	243	16	no	no	DT
13286	243	17	moisture	moisture	NN
13286	243	18	to	to	TO
13286	243	19	dissolve	dissolve	VB
13286	243	20	the	the	DT
13286	243	21	sugar	sugar	NN
13286	243	22	.	.	.
13286	244	1	_	_	NNP
13286	244	2	When	when	WRB
13286	244	3	cake	cake	NN
13286	244	4	or	or	CC
13286	244	5	other	other	JJ
13286	244	6	food	food	NN
13286	244	7	is	be	VBZ
13286	244	8	not	not	RB
13286	244	9	flavory	flavory	JJ
13286	244	10	:	:	:
13286	244	11	_	_	NNP
13286	244	12	Salt	Salt	NNP
13286	244	13	should	should	MD
13286	244	14	have	have	VB
13286	244	15	been	be	VBN
13286	244	16	added	add	VBN
13286	244	17	to	to	IN
13286	244	18	the	the	DT
13286	244	19	Crisco	Crisco	NNP
13286	244	20	,	,	,
13286	244	21	for	for	IN
13286	244	22	Crisco	Crisco	NNP
13286	244	23	contains	contain	VBZ
13286	244	24	no	no	DT
13286	244	25	salt	salt	NN
13286	244	26	.	.	.
13286	245	1	_	_	NNP
13286	245	2	When	when	WRB
13286	245	3	there	there	EX
13286	245	4	is	be	VBZ
13286	245	5	smoke	smoke	NN
13286	245	6	in	in	IN
13286	245	7	the	the	DT
13286	245	8	kitchen	kitchen	NN
13286	245	9	:	:	:
13286	245	10	_	_	NNP
13286	245	11	Crisco	Crisco	NNP
13286	245	12	has	have	VBZ
13286	245	13	been	be	VBN
13286	245	14	burned	burn	VBN
13286	245	15	or	or	CC
13286	245	16	heated	heat	VBN
13286	245	17	too	too	RB
13286	245	18	high	high	JJ
13286	245	19	for	for	IN
13286	245	20	frying	fry	VBG
13286	245	21	.	.	.
13286	246	1	Or	or	CC
13286	246	2	some	some	DT
13286	246	3	may	may	MD
13286	246	4	have	have	VB
13286	246	5	been	be	VBN
13286	246	6	on	on	IN
13286	246	7	the	the	DT
13286	246	8	_	_	NNP
13286	246	9	outside	outside	IN
13286	246	10	_	_	NNP
13286	246	11	of	of	IN
13286	246	12	the	the	DT
13286	246	13	pan	pan	NN
13286	246	14	or	or	CC
13286	246	15	kettle	kettle	NN
13286	246	16	.	.	.
13286	247	1	_	_	NNP
13286	247	2	When	when	WRB
13286	247	3	Crisco	Crisco	NNP
13286	247	4	is	be	VBZ
13286	247	5	too	too	RB
13286	247	6	hard	hard	JJ
13286	247	7	:	:	:
13286	247	8	_	_	NNP
13286	247	9	Like	like	IN
13286	247	10	butter	butter	NN
13286	247	11	,	,	,
13286	247	12	it	-PRON-	PRP
13286	247	13	is	be	VBZ
13286	247	14	susceptible	susceptible	JJ
13286	247	15	to	to	IN
13286	247	16	heat	heat	NN
13286	247	17	and	and	CC
13286	247	18	cold	cold	JJ
13286	247	19	.	.	.
13286	248	1	Simply	simply	RB
13286	248	2	put	put	VBN
13286	248	3	in	in	RP
13286	248	4	a	a	DT
13286	248	5	warmer	warm	JJR
13286	248	6	place	place	NN
13286	248	7	.	.	.
13286	249	1	_	_	NNP
13286	249	2	Hints	Hints	NNPS
13286	249	3	to	to	IN
13286	249	4	Young	Young	NNP
13286	249	5	Cooks	Cooks	NNPS
13286	249	6	_	_	NNP
13286	249	7	_	_	NNP
13286	249	8	Also	also	RB
13286	249	9	,	,	,
13286	249	10	How	how	WRB
13286	249	11	to	to	TO
13286	249	12	Choose	Choose	NNP
13286	249	13	Foods	Foods	NNPS
13286	249	14	,	,	,
13286	249	15	Methods	Methods	NNPS
13286	249	16	of	of	IN
13286	249	17	Cooking	Cooking	NNP
13286	249	18	,	,	,
13286	249	19	Cooking	Cooking	NNP
13286	249	20	Time	Time	NNP
13286	249	21	Table	Table	NNP
13286	249	22	,	,	,
13286	249	23	The	the	DT
13286	249	24	Art	art	NN
13286	249	25	of	of	IN
13286	249	26	Carving	Carving	NNP
13286	249	27	_	_	NNP
13286	249	28	,	,	,
13286	249	29	by	by	IN
13286	249	30	MARION	MARION	NNP
13286	249	31	HARRIS	HARRIS	NNP
13286	249	32	NEIL	NEIL	NNP
13286	249	33	.	.	.
13286	250	1	Before	before	IN
13286	250	2	commencing	commence	VBG
13286	250	3	to	to	TO
13286	250	4	cook	cook	VB
13286	250	5	,	,	,
13286	250	6	look	look	VB
13286	250	7	up	up	RP
13286	250	8	the	the	DT
13286	250	9	required	require	VBN
13286	250	10	recipe	recipe	NN
13286	250	11	,	,	,
13286	250	12	read	read	VB
13286	250	13	and	and	CC
13286	250	14	think	think	VB
13286	250	15	it	-PRON-	PRP
13286	250	16	out	out	RP
13286	250	17	.	.	.
13286	251	1	Note	note	VB
13286	251	2	down	down	RP
13286	251	3	on	on	IN
13286	251	4	a	a	DT
13286	251	5	slip	slip	NN
13286	251	6	of	of	IN
13286	251	7	paper	paper	NN
13286	251	8	the	the	DT
13286	251	9	materials	material	NNS
13286	251	10	and	and	CC
13286	251	11	quantities	quantity	NNS
13286	251	12	required	require	VBN
13286	251	13	.	.	.
13286	252	1	Collect	collect	VB
13286	252	2	all	all	DT
13286	252	3	utensils	utensil	NNS
13286	252	4	and	and	CC
13286	252	5	materials	material	NNS
13286	252	6	required	require	VBN
13286	252	7	before	before	IN
13286	252	8	commencing	commence	VBG
13286	252	9	.	.	.
13286	253	1	Success	success	NN
13286	253	2	in	in	IN
13286	253	3	cookery	cookery	NN
13286	253	4	depends	depend	VBZ
13286	253	5	on	on	IN
13286	253	6	careful	careful	JJ
13286	253	7	attention	attention	NN
13286	253	8	to	to	IN
13286	253	9	every	every	DT
13286	253	10	detail	detail	NN
13286	253	11	from	from	IN
13286	253	12	start	start	NN
13286	253	13	to	to	IN
13286	253	14	finish	finish	NN
13286	253	15	.	.	.
13286	254	1	Quantities	quantity	NNS
13286	254	2	,	,	,
13286	254	3	both	both	CC
13286	254	4	liquid	liquid	NN
13286	254	5	and	and	CC
13286	254	6	dry	dry	JJ
13286	254	7	,	,	,
13286	254	8	should	should	MD
13286	254	9	be	be	VB
13286	254	10	exact	exact	JJ
13286	254	11	.	.	.
13286	255	1	Small	small	JJ
13286	255	2	scales	scale	NNS
13286	255	3	and	and	CC
13286	255	4	weights	weight	NNS
13286	255	5	should	should	MD
13286	255	6	form	form	VB
13286	255	7	part	part	NN
13286	255	8	of	of	IN
13286	255	9	the	the	DT
13286	255	10	kitchen	kitchen	NN
13286	255	11	equipment	equipment	NN
13286	255	12	where	where	WRB
13286	255	13	possible	possible	JJ
13286	255	14	,	,	,
13286	255	15	and	and	CC
13286	255	16	the	the	DT
13286	255	17	measuring	measure	VBG
13286	255	18	cups	cup	NNS
13286	255	19	cost	cost	VBP
13286	255	20	so	so	RB
13286	255	21	little	little	JJ
13286	255	22	that	that	IN
13286	255	23	no	no	DT
13286	255	24	one	one	NN
13286	255	25	need	nee	MD
13286	255	26	be	be	VB
13286	255	27	without	without	IN
13286	255	28	them	-PRON-	PRP
13286	255	29	.	.	.
13286	256	1	Throughout	throughout	IN
13286	256	2	this	this	DT
13286	256	3	book	book	NN
13286	256	4	the	the	DT
13286	256	5	measurements	measurement	NNS
13286	256	6	are	be	VBP
13286	256	7	level	level	JJ
13286	256	8	[	[	-LRB-
13286	256	9	Illustration	illustration	NN
13286	256	10	]	]	-RRB-
13286	256	11	_	_	NNP
13286	256	12	How	how	WRB
13286	256	13	to	to	TO
13286	256	14	Choose	choose	VB
13286	256	15	Foods	Foods	NNPS
13286	256	16	_	_	NNP
13286	256	17	Money	Money	NNP
13286	256	18	can	can	MD
13286	256	19	be	be	VB
13286	256	20	spent	spend	VBN
13286	256	21	to	to	TO
13286	256	22	infinitely	infinitely	RB
13286	256	23	better	well	JJR
13286	256	24	advantage	advantage	NN
13286	256	25	in	in	IN
13286	256	26	the	the	DT
13286	256	27	store	store	NN
13286	256	28	,	,	,
13286	256	29	than	than	IN
13286	256	30	by	by	IN
13286	256	31	giving	give	VBG
13286	256	32	orders	order	NNS
13286	256	33	at	at	IN
13286	256	34	the	the	DT
13286	256	35	door	door	NN
13286	256	36	,	,	,
13286	256	37	by	by	IN
13286	256	38	phone	phone	NN
13286	256	39	or	or	CC
13286	256	40	mail	mail	NN
13286	256	41	.	.	.
13286	257	1	Every	every	DT
13286	257	2	housekeeper	housekeeper	NN
13286	257	3	knows	know	VBZ
13286	257	4	how	how	WRB
13286	257	5	large	large	JJ
13286	257	6	a	a	DT
13286	257	7	proportion	proportion	NN
13286	257	8	of	of	IN
13286	257	9	the	the	DT
13286	257	10	housekeeping	housekeep	VBG
13286	257	11	money	money	NN
13286	257	12	is	be	VBZ
13286	257	13	swallowed	swallow	VBN
13286	257	14	up	up	RP
13286	257	15	by	by	IN
13286	257	16	the	the	DT
13286	257	17	butcher	butcher	NN
13286	257	18	's	's	POS
13286	257	19	bill	bill	NN
13286	257	20	,	,	,
13286	257	21	so	so	IN
13286	257	22	that	that	IN
13286	257	23	with	with	IN
13286	257	24	the	the	DT
13286	257	25	meat	meat	NN
13286	257	26	item	item	NN
13286	257	27	careful	careful	JJ
13286	257	28	selection	selection	NN
13286	257	29	is	be	VBZ
13286	257	30	most	most	RBS
13286	257	31	necessary	necessary	JJ
13286	257	32	in	in	IN
13286	257	33	order	order	NN
13286	257	34	to	to	TO
13286	257	35	keep	keep	VB
13286	257	36	the	the	DT
13286	257	37	bills	bill	NNS
13286	257	38	within	within	IN
13286	257	39	bounds	bound	NNS
13286	257	40	.	.	.
13286	258	1	In	in	IN
13286	258	2	choosing	choose	VBG
13286	258	3	meat	meat	NN
13286	258	4	of	of	IN
13286	258	5	any	any	DT
13286	258	6	kind	kind	NN
13286	258	7	the	the	DT
13286	258	8	eye	eye	NN
13286	258	9	,	,	,
13286	258	10	the	the	DT
13286	258	11	nose	nose	NN
13286	258	12	and	and	CC
13286	258	13	the	the	DT
13286	258	14	touch	touch	NN
13286	258	15	really	really	RB
13286	258	16	are	be	VBP
13286	258	17	required	require	VBN
13286	258	18	,	,	,
13286	258	19	although	although	IN
13286	258	20	it	-PRON-	PRP
13286	258	21	is	be	VBZ
13286	258	22	not	not	RB
13286	258	23	appetizing	appetize	VBG
13286	258	24	to	to	TO
13286	258	25	see	see	VB
13286	258	26	the	the	DT
13286	258	27	purchaser	purchaser	NN
13286	258	28	use	use	NN
13286	258	29	more	more	JJR
13286	258	30	than	than	IN
13286	258	31	the	the	DT
13286	258	32	eye	eye	NN
13286	258	33	.	.	.
13286	259	1	Beef	Beef	NNP
13286	259	2	In	in	IN
13286	259	3	choosing	choose	VBG
13286	259	4	meat	meat	NN
13286	259	5	it	-PRON-	PRP
13286	259	6	should	should	MD
13286	259	7	be	be	VB
13286	259	8	remembered	remember	VBN
13286	259	9	that	that	IN
13286	259	10	without	without	IN
13286	259	11	being	be	VBG
13286	259	12	actually	actually	RB
13286	259	13	unwholesome	unwholesome	JJ
13286	259	14	,	,	,
13286	259	15	it	-PRON-	PRP
13286	259	16	varies	vary	VBZ
13286	259	17	greatly	greatly	RB
13286	259	18	in	in	IN
13286	259	19	quality	quality	NN
13286	259	20	,	,	,
13286	259	21	and	and	CC
13286	259	22	often	often	RB
13286	259	23	an	an	DT
13286	259	24	inferior	inferior	JJ
13286	259	25	joint	joint	NN
13286	259	26	is	be	VBZ
13286	259	27	to	to	TO
13286	259	28	be	be	VB
13286	259	29	preferred	prefer	VBN
13286	259	30	from	from	IN
13286	259	31	a	a	DT
13286	259	32	first	first	JJ
13286	259	33	class	class	NN
13286	259	34	beast	beast	NN
13286	259	35	to	to	IN
13286	259	36	a	a	DT
13286	259	37	more	more	RBR
13286	259	38	popular	popular	JJ
13286	259	39	cut	cut	NN
13286	259	40	from	from	IN
13286	259	41	a	a	DT
13286	259	42	second	second	JJ
13286	259	43	class	class	NN
13286	259	44	animal	animal	NN
13286	259	45	.	.	.
13286	260	1	To	to	TO
13286	260	2	be	be	VB
13286	260	3	perfect	perfect	JJ
13286	260	4	the	the	DT
13286	260	5	animal	animal	NN
13286	260	6	should	should	MD
13286	260	7	be	be	VB
13286	260	8	five	five	CD
13286	260	9	or	or	CC
13286	260	10	six	six	CD
13286	260	11	years	year	NNS
13286	260	12	old	old	JJ
13286	260	13	,	,	,
13286	260	14	the	the	DT
13286	260	15	flesh	flesh	NN
13286	260	16	of	of	IN
13286	260	17	a	a	DT
13286	260	18	close	close	JJ
13286	260	19	even	even	JJ
13286	260	20	grain	grain	NN
13286	260	21	,	,	,
13286	260	22	bright	bright	JJ
13286	260	23	red	red	JJ
13286	260	24	in	in	IN
13286	260	25	color	color	NN
13286	260	26	and	and	CC
13286	260	27	well	well	RB
13286	260	28	mixed	mixed	JJ
13286	260	29	with	with	IN
13286	260	30	creamy	creamy	JJ
13286	260	31	white	white	JJ
13286	260	32	fat	fat	NN
13286	260	33	,	,	,
13286	260	34	the	the	DT
13286	260	35	suet	suet	NN
13286	260	36	being	be	VBG
13286	260	37	firm	firm	JJ
13286	260	38	and	and	CC
13286	260	39	a	a	DT
13286	260	40	clear	clear	JJ
13286	260	41	white	white	NN
13286	260	42	.	.	.
13286	261	1	Heifer	Heifer	NNP
13286	261	2	meat	meat	NN
13286	261	3	is	be	VBZ
13286	261	4	smaller	small	JJR
13286	261	5	in	in	IN
13286	261	6	the	the	DT
13286	261	7	bone	bone	NN
13286	261	8	and	and	CC
13286	261	9	lighter	light	JJR
13286	261	10	in	in	IN
13286	261	11	color	color	NN
13286	261	12	than	than	IN
13286	261	13	ox	ox	JJ
13286	261	14	beef	beef	NN
13286	261	15	.	.	.
13286	262	1	Cow	cow	NN
13286	262	2	beef	beef	NN
13286	262	3	is	be	VBZ
13286	262	4	much	much	RB
13286	262	5	the	the	DT
13286	262	6	same	same	JJ
13286	262	7	to	to	TO
13286	262	8	look	look	VB
13286	262	9	at	at	IN
13286	262	10	as	as	IN
13286	262	11	ox	ox	JJ
13286	262	12	beef	beef	NN
13286	262	13	,	,	,
13286	262	14	though	though	IN
13286	262	15	being	be	VBG
13286	262	16	older	old	JJR
13286	262	17	it	-PRON-	PRP
13286	262	18	is	be	VBZ
13286	262	19	both	both	DT
13286	262	20	coarser	coarser	NN
13286	262	21	in	in	IN
13286	262	22	the	the	DT
13286	262	23	grain	grain	NN
13286	262	24	and	and	CC
13286	262	25	tougher	tougher	NN
13286	262	26	;	;	,
13286	262	27	bull	bull	NN
13286	262	28	beef	beef	NN
13286	262	29	,	,	,
13286	262	30	which	which	WDT
13286	262	31	is	be	VBZ
13286	262	32	never	never	RB
13286	262	33	seen	see	VBN
13286	262	34	however	however	RB
13286	262	35	,	,	,
13286	262	36	in	in	IN
13286	262	37	a	a	DT
13286	262	38	first	first	JJ
13286	262	39	class	class	NN
13286	262	40	butcher	butcher	NN
13286	262	41	's	's	POS
13286	262	42	may	may	MD
13286	262	43	be	be	VB
13286	262	44	recognized	recognize	VBN
13286	262	45	by	by	IN
13286	262	46	the	the	DT
13286	262	47	coarseness	coarseness	NN
13286	262	48	and	and	CC
13286	262	49	dark	dark	JJ
13286	262	50	color	color	NN
13286	262	51	of	of	IN
13286	262	52	the	the	DT
13286	262	53	flesh	flesh	NN
13286	262	54	,	,	,
13286	262	55	and	and	CC
13286	262	56	also	also	RB
13286	262	57	by	by	IN
13286	262	58	a	a	DT
13286	262	59	strong	strong	JJ
13286	262	60	and	and	CC
13286	262	61	almost	almost	RB
13286	262	62	rank	rank	NN
13286	262	63	smell	smell	NN
13286	262	64	.	.	.
13286	263	1	Mutton	Mutton	NNP
13286	263	2	To	to	TO
13286	263	3	be	be	VB
13286	263	4	in	in	IN
13286	263	5	perfection	perfection	NN
13286	263	6	,	,	,
13286	263	7	mutton	mutton	NN
13286	263	8	should	should	MD
13286	263	9	be	be	VB
13286	263	10	at	at	IN
13286	263	11	least	least	RBS
13286	263	12	four	four	CD
13286	263	13	,	,	,
13286	263	14	or	or	CC
13286	263	15	better	well	JJR
13286	263	16	five	five	CD
13286	263	17	or	or	CC
13286	263	18	six	six	CD
13286	263	19	years	year	NNS
13286	263	20	old	old	JJ
13286	263	21	,	,	,
13286	263	22	but	but	CC
13286	263	23	sheep	sheep	NNS
13286	263	24	of	of	IN
13286	263	25	this	this	DT
13286	263	26	age	age	NN
13286	263	27	are	be	VBP
13286	263	28	rarely	rarely	RB
13286	263	29	if	if	IN
13286	263	30	ever	ever	RB
13286	263	31	,	,	,
13286	263	32	met	meet	VBD
13286	263	33	with	with	IN
13286	263	34	now	now	RB
13286	263	35	-	-	HYPH
13286	263	36	a	a	DT
13286	263	37	-	-	HYPH
13286	263	38	days	day	NNS
13286	263	39	,	,	,
13286	263	40	when	when	WRB
13286	263	41	they	-PRON-	PRP
13286	263	42	are	be	VBP
13286	263	43	constantly	constantly	RB
13286	263	44	killed	kill	VBN
13286	263	45	under	under	IN
13286	263	46	two	two	CD
13286	263	47	years	year	NNS
13286	263	48	.	.	.
13286	264	1	To	to	TO
13286	264	2	know	know	VB
13286	264	3	the	the	DT
13286	264	4	age	age	NN
13286	264	5	of	of	IN
13286	264	6	mutton	mutton	NN
13286	264	7	,	,	,
13286	264	8	examine	examine	VB
13286	264	9	the	the	DT
13286	264	10	breast	breast	NN
13286	264	11	bones	bone	NNS
13286	264	12	;	;	:
13286	264	13	if	if	IN
13286	264	14	these	these	DT
13286	264	15	are	be	VBP
13286	264	16	all	all	DT
13286	264	17	of	of	IN
13286	264	18	a	a	DT
13286	264	19	white	white	NN
13286	264	20	gristly	gristly	RB
13286	264	21	color	color	NN
13286	264	22	the	the	DT
13286	264	23	animal	animal	NN
13286	264	24	was	be	VBD
13286	264	25	four	four	CD
13286	264	26	years	year	NNS
13286	264	27	old	old	JJ
13286	264	28	or	or	CC
13286	264	29	over	over	RB
13286	264	30	,	,	,
13286	264	31	while	while	IN
13286	264	32	the	the	DT
13286	264	33	younger	young	JJR
13286	264	34	it	-PRON-	PRP
13286	264	35	is	be	VBZ
13286	264	36	the	the	DT
13286	264	37	pinkier	pinki	JJR
13286	264	38	are	be	VBP
13286	264	39	the	the	DT
13286	264	40	bones	bone	NNS
13286	264	41	,	,	,
13286	264	42	which	which	WDT
13286	264	43	,	,	,
13286	264	44	in	in	IN
13286	264	45	a	a	DT
13286	264	46	sheep	sheep	NN
13286	264	47	of	of	IN
13286	264	48	under	under	IN
13286	264	49	a	a	DT
13286	264	50	year	year	NN
13286	264	51	,	,	,
13286	264	52	are	be	VBP
13286	264	53	entirely	entirely	RB
13286	264	54	red	red	JJ
13286	264	55	.	.	.
13286	265	1	Good	good	JJ
13286	265	2	mutton	mutton	NN
13286	265	3	should	should	MD
13286	265	4	be	be	VB
13286	265	5	of	of	IN
13286	265	6	a	a	DT
13286	265	7	clear	clear	JJ
13286	265	8	dark	dark	JJ
13286	265	9	red	red	NN
13286	265	10	,	,	,
13286	265	11	the	the	DT
13286	265	12	fat	fat	JJ
13286	265	13	firm	firm	NN
13286	265	14	and	and	CC
13286	265	15	white	white	JJ
13286	265	16	,	,	,
13286	265	17	and	and	CC
13286	265	18	not	not	RB
13286	265	19	too	too	RB
13286	265	20	much	much	JJ
13286	265	21	of	of	IN
13286	265	22	it	-PRON-	PRP
13286	265	23	;	;	:
13286	265	24	when	when	WRB
13286	265	25	touched	touch	VBD
13286	265	26	the	the	DT
13286	265	27	meat	meat	NN
13286	265	28	should	should	MD
13286	265	29	feel	feel	VB
13286	265	30	crisp	crisp	JJ
13286	265	31	yet	yet	RB
13286	265	32	tender	tender	JJ
13286	265	33	.	.	.
13286	266	1	If	if	IN
13286	266	2	the	the	DT
13286	266	3	fat	fat	NN
13286	266	4	is	be	VBZ
13286	266	5	yellow	yellow	JJ
13286	266	6	and	and	CC
13286	266	7	the	the	DT
13286	266	8	lean	lean	JJ
13286	266	9	flabby	flabby	NNP
13286	266	10	and	and	CC
13286	266	11	damp	damp	NNP
13286	266	12	,	,	,
13286	266	13	it	-PRON-	PRP
13286	266	14	is	be	VBZ
13286	266	15	bad	bad	JJ
13286	266	16	.	.	.
13286	267	1	A	a	DT
13286	267	2	freshly	freshly	RB
13286	267	3	scraped	scrape	VBN
13286	267	4	wooden	wooden	JJ
13286	267	5	skewer	skewer	NN
13286	267	6	run	run	NN
13286	267	7	into	into	IN
13286	267	8	the	the	DT
13286	267	9	meat	meat	NN
13286	267	10	along	along	IN
13286	267	11	the	the	DT
13286	267	12	bone	bone	NN
13286	267	13	will	will	MD
13286	267	14	speedily	speedily	RB
13286	267	15	enable	enable	VB
13286	267	16	anyone	anyone	NN
13286	267	17	to	to	TO
13286	267	18	detect	detect	VB
13286	267	19	staleness	staleness	NN
13286	267	20	.	.	.
13286	268	1	For	for	IN
13286	268	2	roasting	roast	VBG
13286	268	3	mutton	mutton	NN
13286	268	4	scarcely	scarcely	RB
13286	268	5	can	can	MD
13286	268	6	be	be	VB
13286	268	7	hung	hang	VBN
13286	268	8	too	too	RB
13286	268	9	long	long	RB
13286	268	10	,	,	,
13286	268	11	as	as	RB
13286	268	12	long	long	RB
13286	268	13	as	as	IN
13286	268	14	it	-PRON-	PRP
13286	268	15	is	be	VBZ
13286	268	16	not	not	RB
13286	268	17	tainted	taint	VBN
13286	268	18	;	;	:
13286	268	19	but	but	CC
13286	268	20	for	for	IN
13286	268	21	boiling	boil	VBG
13286	268	22	it	-PRON-	PRP
13286	268	23	must	must	MD
13286	268	24	not	not	RB
13286	268	25	be	be	VB
13286	268	26	kept	keep	VBN
13286	268	27	nearly	nearly	RB
13286	268	28	so	so	RB
13286	268	29	long	long	RB
13286	268	30	or	or	CC
13286	268	31	the	the	DT
13286	268	32	meat	meat	NN
13286	268	33	will	will	MD
13286	268	34	be	be	VB
13286	268	35	of	of	IN
13286	268	36	a	a	DT
13286	268	37	bad	bad	JJ
13286	268	38	color	color	NN
13286	268	39	when	when	WRB
13286	268	40	cooked	cook	VBN
13286	268	41	.	.	.
13286	269	1	Lamb	Lamb	NNP
13286	269	2	The	the	DT
13286	269	3	freshness	freshness	NN
13286	269	4	of	of	IN
13286	269	5	lamb	lamb	NN
13286	269	6	is	be	VBZ
13286	269	7	comparatively	comparatively	RB
13286	269	8	easy	easy	JJ
13286	269	9	to	to	TO
13286	269	10	distinguish	distinguish	VB
13286	269	11	,	,	,
13286	269	12	as	as	IN
13286	269	13	if	if	IN
13286	269	14	fresh	fresh	JJ
13286	269	15	the	the	DT
13286	269	16	neck	neck	NN
13286	269	17	vein	vein	NN
13286	269	18	will	will	MD
13286	269	19	be	be	VB
13286	269	20	a	a	DT
13286	269	21	bright	bright	JJ
13286	269	22	blue	blue	NN
13286	269	23	,	,	,
13286	269	24	the	the	DT
13286	269	25	knuckles	knuckles	NNP
13286	269	26	stiff	stiff	NNP
13286	269	27	,	,	,
13286	269	28	and	and	CC
13286	269	29	the	the	DT
13286	269	30	eyes	eye	NNS
13286	269	31	bright	bright	JJ
13286	269	32	and	and	CC
13286	269	33	full	full	JJ
13286	269	34	.	.	.
13286	270	1	Veal	Veal	NNP
13286	270	2	Veal	Veal	NNP
13286	270	3	is	be	VBZ
13286	270	4	at	at	IN
13286	270	5	its	-PRON-	PRP$
13286	270	6	best	good	JJS
13286	270	7	when	when	WRB
13286	270	8	the	the	DT
13286	270	9	calf	calf	NN
13286	270	10	is	be	VBZ
13286	270	11	from	from	IN
13286	270	12	three	three	CD
13286	270	13	to	to	TO
13286	270	14	four	four	CD
13286	270	15	months	month	NNS
13286	270	16	old	old	JJ
13286	270	17	.	.	.
13286	271	1	The	the	DT
13286	271	2	meat	meat	NN
13286	271	3	should	should	MD
13286	271	4	be	be	VB
13286	271	5	of	of	IN
13286	271	6	a	a	DT
13286	271	7	close	close	JJ
13286	271	8	firm	firm	NN
13286	271	9	grain	grain	NN
13286	271	10	,	,	,
13286	271	11	white	white	JJ
13286	271	12	in	in	IN
13286	271	13	color	color	NN
13286	271	14	and	and	CC
13286	271	15	the	the	DT
13286	271	16	fat	fat	NN
13286	271	17	inclining	incline	VBG
13286	271	18	to	to	IN
13286	271	19	a	a	DT
13286	271	20	pinkish	pinkish	JJ
13286	271	21	tinge	tinge	NN
13286	271	22	.	.	.
13286	272	1	Veal	veal	NN
13286	272	2	is	be	VBZ
13286	272	3	sometimes	sometimes	RB
13286	272	4	coarser	coarser	NN
13286	272	5	in	in	IN
13286	272	6	the	the	DT
13286	272	7	grain	grain	NN
13286	272	8	,	,	,
13286	272	9	and	and	CC
13286	272	10	redder	red	JJR
13286	272	11	in	in	IN
13286	272	12	the	the	DT
13286	272	13	flesh	flesh	NN
13286	272	14	,	,	,
13286	272	15	not	not	RB
13286	272	16	necessarily	necessarily	RB
13286	272	17	a	a	DT
13286	272	18	mark	mark	NN
13286	272	19	of	of	IN
13286	272	20	inferiority	inferiority	NN
13286	272	21	,	,	,
13286	272	22	but	but	CC
13286	272	23	denoting	denote	VBG
13286	272	24	the	the	DT
13286	272	25	fact	fact	NN
13286	272	26	that	that	IN
13286	272	27	calf	calf	NN
13286	272	28	has	have	VBZ
13286	272	29	been	be	VBN
13286	272	30	brought	bring	VBN
13286	272	31	up	up	RP
13286	272	32	in	in	IN
13286	272	33	the	the	DT
13286	272	34	open	open	NN
13286	272	35	.	.	.
13286	273	1	Like	like	IN
13286	273	2	all	all	DT
13286	273	3	young	young	JJ
13286	273	4	meat	meat	NN
13286	273	5	,	,	,
13286	273	6	veal	veal	NN
13286	273	7	turns	turn	VBZ
13286	273	8	very	very	RB
13286	273	9	quickly	quickly	RB
13286	273	10	,	,	,
13286	273	11	therefore	therefore	RB
13286	273	12	it	-PRON-	PRP
13286	273	13	never	never	RB
13286	273	14	should	should	MD
13286	273	15	hang	hang	VB
13286	273	16	more	more	JJR
13286	273	17	than	than	IN
13286	273	18	two	two	CD
13286	273	19	or	or	CC
13286	273	20	three	three	CD
13286	273	21	days	day	NNS
13286	273	22	.	.	.
13286	274	1	In	in	IN
13286	274	2	choosing	choose	VBG
13286	274	3	veal	veal	NN
13286	274	4	always	always	RB
13286	274	5	examine	examine	VBP
13286	274	6	the	the	DT
13286	274	7	suet	suet	NN
13286	274	8	under	under	IN
13286	274	9	the	the	DT
13286	274	10	kidney	kidney	NN
13286	274	11	;	;	:
13286	274	12	if	if	IN
13286	274	13	this	this	DT
13286	274	14	be	be	VB
13286	274	15	clammy	clammy	JJ
13286	274	16	and	and	CC
13286	274	17	soft	soft	JJ
13286	274	18	,	,	,
13286	274	19	with	with	IN
13286	274	20	a	a	DT
13286	274	21	faint	faint	JJ
13286	274	22	odor	odor	NN
13286	274	23	,	,	,
13286	274	24	the	the	DT
13286	274	25	meat	meat	NN
13286	274	26	is	be	VBZ
13286	274	27	not	not	RB
13286	274	28	good	good	JJ
13286	274	29	,	,	,
13286	274	30	and	and	CC
13286	274	31	always	always	RB
13286	274	32	reject	reject	VBP
13286	274	33	any	any	DT
13286	274	34	that	that	WDT
13286	274	35	has	have	VBZ
13286	274	36	greenish	greenish	JJ
13286	274	37	or	or	CC
13286	274	38	yellowish	yellowish	JJ
13286	274	39	spots	spot	NNS
13286	274	40	about	about	IN
13286	274	41	it	-PRON-	PRP
13286	274	42	.	.	.
13286	275	1	The	the	DT
13286	275	2	head	head	NN
13286	275	3	should	should	MD
13286	275	4	be	be	VB
13286	275	5	clean	clean	JJ
13286	275	6	skinned	skinned	JJ
13286	275	7	and	and	CC
13286	275	8	firm	firm	JJ
13286	275	9	,	,	,
13286	275	10	the	the	DT
13286	275	11	eyes	eye	NNS
13286	275	12	full	full	JJ
13286	275	13	and	and	CC
13286	275	14	clear	clear	JJ
13286	275	15	,	,	,
13286	275	16	the	the	DT
13286	275	17	kidneys	kidney	NNS
13286	275	18	large	large	JJ
13286	275	19	and	and	CC
13286	275	20	well	well	RB
13286	275	21	covered	cover	VBN
13286	275	22	with	with	IN
13286	275	23	fat	fat	NN
13286	275	24	,	,	,
13286	275	25	the	the	DT
13286	275	26	liver	liver	NN
13286	275	27	a	a	DT
13286	275	28	rich	rich	JJ
13286	275	29	dark	dark	JJ
13286	275	30	clear	clear	JJ
13286	275	31	color	color	NN
13286	275	32	,	,	,
13286	275	33	free	free	JJ
13286	275	34	from	from	IN
13286	275	35	any	any	DT
13286	275	36	spots	spot	NNS
13286	275	37	or	or	CC
13286	275	38	gristle	gristle	NN
13286	275	39	,	,	,
13286	275	40	while	while	IN
13286	275	41	the	the	DT
13286	275	42	sweetbreads	sweetbread	NNS
13286	275	43	should	should	MD
13286	275	44	be	be	VB
13286	275	45	firm	firm	JJ
13286	275	46	,	,	,
13286	275	47	plump	plump	JJ
13286	275	48	,	,	,
13286	275	49	of	of	IN
13286	275	50	a	a	DT
13286	275	51	delicate	delicate	JJ
13286	275	52	color	color	NN
13286	275	53	,	,	,
13286	275	54	and	and	CC
13286	275	55	free	free	JJ
13286	275	56	from	from	IN
13286	275	57	strings	string	NNS
13286	275	58	.	.	.
13286	276	1	Pork	pork	VB
13286	276	2	The	the	DT
13286	276	3	flesh	flesh	NN
13286	276	4	of	of	IN
13286	276	5	pork	pork	NN
13286	276	6	,	,	,
13286	276	7	when	when	WRB
13286	276	8	in	in	IN
13286	276	9	good	good	JJ
13286	276	10	condition	condition	NN
13286	276	11	,	,	,
13286	276	12	is	be	VBZ
13286	276	13	a	a	DT
13286	276	14	delicate	delicate	JJ
13286	276	15	pinky	pinky	JJ
13286	276	16	white	white	NN
13286	276	17	,	,	,
13286	276	18	with	with	IN
13286	276	19	a	a	DT
13286	276	20	close	close	JJ
13286	276	21	fine	fine	JJ
13286	276	22	grain	grain	NN
13286	276	23	;	;	:
13286	276	24	the	the	DT
13286	276	25	fat	fat	NN
13286	276	26	,	,	,
13286	276	27	which	which	WDT
13286	276	28	should	should	MD
13286	276	29	not	not	RB
13286	276	30	be	be	VB
13286	276	31	too	too	RB
13286	276	32	abundant	abundant	JJ
13286	276	33	,	,	,
13286	276	34	of	of	IN
13286	276	35	a	a	DT
13286	276	36	white	white	JJ
13286	276	37	color	color	NN
13286	276	38	,	,	,
13286	276	39	very	very	RB
13286	276	40	faintly	faintly	RB
13286	276	41	tinged	tinge	VBN
13286	276	42	with	with	IN
13286	276	43	pink	pink	NN
13286	276	44	;	;	:
13286	276	45	the	the	DT
13286	276	46	skin	skin	NN
13286	276	47	should	should	MD
13286	276	48	be	be	VB
13286	276	49	thin	thin	JJ
13286	276	50	and	and	CC
13286	276	51	elastic	elastic	JJ
13286	276	52	to	to	IN
13286	276	53	the	the	DT
13286	276	54	touch	touch	NN
13286	276	55	,	,	,
13286	276	56	and	and	CC
13286	276	57	the	the	DT
13286	276	58	flesh	flesh	NN
13286	276	59	generally	generally	RB
13286	276	60	cool	cool	JJ
13286	276	61	,	,	,
13286	276	62	clean	clean	JJ
13286	276	63	,	,	,
13286	276	64	and	and	CC
13286	276	65	smooth	smooth	JJ
13286	276	66	looking	looking	NN
13286	276	67	;	;	:
13286	276	68	if	if	IN
13286	276	69	,	,	,
13286	276	70	on	on	IN
13286	276	71	the	the	DT
13286	276	72	contrary	contrary	NN
13286	276	73	,	,	,
13286	276	74	the	the	DT
13286	276	75	flesh	flesh	NN
13286	276	76	is	be	VBZ
13286	276	77	flabby	flabby	NNP
13286	276	78	and	and	CC
13286	276	79	clammy	clammy	JJ
13286	276	80	when	when	WRB
13286	276	81	touched	touch	VBN
13286	276	82	,	,	,
13286	276	83	it	-PRON-	PRP
13286	276	84	is	be	VBZ
13286	276	85	not	not	RB
13286	276	86	fresh	fresh	JJ
13286	276	87	.	.	.
13286	277	1	Pork	pork	NN
13286	277	2	,	,	,
13286	277	3	like	like	IN
13286	277	4	all	all	DT
13286	277	5	white	white	JJ
13286	277	6	meat	meat	NN
13286	277	7	,	,	,
13286	277	8	is	be	VBZ
13286	277	9	quick	quick	JJ
13286	277	10	to	to	IN
13286	277	11	taint	taint	NNP
13286	277	12	,	,	,
13286	277	13	and	and	CC
13286	277	14	never	never	RB
13286	277	15	should	should	MD
13286	277	16	be	be	VB
13286	277	17	kept	keep	VBN
13286	277	18	long	long	RB
13286	277	19	before	before	IN
13286	277	20	cooking	cooking	NN
13286	277	21	.	.	.
13286	278	1	If	if	IN
13286	278	2	you	-PRON-	PRP
13286	278	3	have	have	VBP
13286	278	4	the	the	DT
13286	278	5	slightest	slight	JJS
13286	278	6	doubt	doubt	NN
13286	278	7	about	about	IN
13286	278	8	pork	pork	NN
13286	278	9	,	,	,
13286	278	10	it	-PRON-	PRP
13286	278	11	is	be	VBZ
13286	278	12	best	good	JJS
13286	278	13	to	to	TO
13286	278	14	reject	reject	VB
13286	278	15	it	-PRON-	PRP
13286	278	16	,	,	,
13286	278	17	for	for	IN
13286	278	18	unlike	unlike	JJ
13286	278	19	other	other	JJ
13286	278	20	meat	meat	NN
13286	278	21	which	which	WDT
13286	278	22	may	may	MD
13286	278	23	be	be	VB
13286	278	24	quite	quite	RB
13286	278	25	wholesome	wholesome	JJ
13286	278	26	and	and	CC
13286	278	27	usable	usable	JJ
13286	278	28	,	,	,
13286	278	29	though	though	IN
13286	278	30	not	not	RB
13286	278	31	of	of	IN
13286	278	32	precisely	precisely	RB
13286	278	33	prime	prime	JJ
13286	278	34	quality	quality	NN
13286	278	35	,	,	,
13286	278	36	pork	pork	NN
13286	278	37	_	_	NNP
13286	278	38	must	must	MD
13286	278	39	_	_	NNP
13286	278	40	be	be	VB
13286	278	41	in	in	IN
13286	278	42	really	really	RB
13286	278	43	first	first	JJ
13286	278	44	class	class	NN
13286	278	45	condition	condition	NN
13286	278	46	to	to	TO
13286	278	47	be	be	VB
13286	278	48	wholesome	wholesome	JJ
13286	278	49	,	,	,
13286	278	50	and	and	CC
13286	278	51	therefore	therefore	RB
13286	278	52	it	-PRON-	PRP
13286	278	53	is	be	VBZ
13286	278	54	impossible	impossible	JJ
13286	278	55	to	to	TO
13286	278	56	be	be	VB
13286	278	57	too	too	RB
13286	278	58	particular	particular	JJ
13286	278	59	in	in	IN
13286	278	60	the	the	DT
13286	278	61	choice	choice	NN
13286	278	62	of	of	IN
13286	278	63	it	-PRON-	PRP
13286	278	64	.	.	.
13286	279	1	Always	always	RB
13286	279	2	if	if	IN
13286	279	3	possible	possible	JJ
13286	279	4	look	look	VBP
13286	279	5	at	at	IN
13286	279	6	the	the	DT
13286	279	7	tongue	tongue	NN
13286	279	8	,	,	,
13286	279	9	for	for	IN
13286	279	10	,	,	,
13286	279	11	as	as	IN
13286	279	12	in	in	IN
13286	279	13	beef	beef	NN
13286	279	14	,	,	,
13286	279	15	this	this	DT
13286	279	16	is	be	VBZ
13286	279	17	a	a	DT
13286	279	18	very	very	RB
13286	279	19	fair	fair	JJ
13286	279	20	criterion	criterion	NN
13286	279	21	of	of	IN
13286	279	22	the	the	DT
13286	279	23	condition	condition	NN
13286	279	24	of	of	IN
13286	279	25	the	the	DT
13286	279	26	animal	animal	NN
13286	279	27	;	;	:
13286	279	28	a	a	DT
13286	279	29	freshly	freshly	RB
13286	279	30	scraped	scrape	VBN
13286	279	31	new	new	JJ
13286	279	32	wooden	wooden	JJ
13286	279	33	skewer	skewer	NN
13286	279	34	run	run	NN
13286	279	35	into	into	IN
13286	279	36	the	the	DT
13286	279	37	meat	meat	NN
13286	279	38	along	along	IN
13286	279	39	the	the	DT
13286	279	40	bone	bone	NN
13286	279	41	is	be	VBZ
13286	279	42	a	a	DT
13286	279	43	good	good	JJ
13286	279	44	test	test	NN
13286	279	45	of	of	IN
13286	279	46	the	the	DT
13286	279	47	freshness	freshness	NN
13286	279	48	of	of	IN
13286	279	49	the	the	DT
13286	279	50	pork	pork	NN
13286	279	51	,	,	,
13286	279	52	and	and	CC
13286	279	53	be	be	VB
13286	279	54	careful	careful	JJ
13286	279	55	especially	especially	RB
13286	279	56	to	to	TO
13286	279	57	examine	examine	VB
13286	279	58	the	the	DT
13286	279	59	fat	fat	NN
13286	279	60	,	,	,
13286	279	61	for	for	IN
13286	279	62	if	if	IN
13286	279	63	there	there	EX
13286	279	64	be	be	VB
13286	279	65	little	little	JJ
13286	279	66	kernels	kernel	NNS
13286	279	67	in	in	IN
13286	279	68	it	-PRON-	PRP
13286	279	69	the	the	DT
13286	279	70	pork	pork	NN
13286	279	71	is	be	VBZ
13286	279	72	"	"	``
13286	279	73	measly	measly	RB
13286	279	74	,	,	,
13286	279	75	"	"	''
13286	279	76	a	a	DT
13286	279	77	very	very	RB
13286	279	78	common	common	JJ
13286	279	79	disease	disease	NN
13286	279	80	among	among	IN
13286	279	81	pigs	pig	NNS
13286	279	82	,	,	,
13286	279	83	and	and	CC
13286	279	84	one	one	NN
13286	279	85	particularly	particularly	RB
13286	279	86	unwholesome	unwholesome	VBD
13286	279	87	to	to	IN
13286	279	88	the	the	DT
13286	279	89	consumer	consumer	NN
13286	279	90	.	.	.
13286	280	1	Pigs	pig	NNS
13286	280	2	for	for	IN
13286	280	3	fresh	fresh	JJ
13286	280	4	pork	pork	NN
13286	280	5	should	should	MD
13286	280	6	be	be	VB
13286	280	7	of	of	IN
13286	280	8	medium	medium	JJ
13286	280	9	size	size	NN
13286	280	10	,	,	,
13286	280	11	not	not	RB
13286	280	12	over	over	IN
13286	280	13	fat	fat	NN
13286	280	14	,	,	,
13286	280	15	and	and	CC
13286	280	16	under	under	IN
13286	280	17	a	a	DT
13286	280	18	year	year	NN
13286	280	19	old	old	JJ
13286	280	20	.	.	.
13286	281	1	Pigs	pig	NNS
13286	281	2	destined	destine	VBN
13286	281	3	to	to	TO
13286	281	4	become	become	VB
13286	281	5	bacon	bacon	NN
13286	281	6	are	be	VBP
13286	281	7	usually	usually	RB
13286	281	8	older	old	JJR
13286	281	9	and	and	CC
13286	281	10	larger	large	JJR
13286	281	11	.	.	.
13286	282	1	Sucking	suck	VBG
13286	282	2	pigs	pig	NNS
13286	282	3	should	should	MD
13286	282	4	be	be	VB
13286	282	5	small	small	JJ
13286	282	6	,	,	,
13286	282	7	and	and	CC
13286	282	8	are	be	VBP
13286	282	9	best	good	JJS
13286	282	10	when	when	WRB
13286	282	11	about	about	IN
13286	282	12	three	three	CD
13286	282	13	weeks	week	NNS
13286	282	14	old	old	JJ
13286	282	15	.	.	.
13286	283	1	A	a	DT
13286	283	2	sucking	suck	VBG
13286	283	3	pig	pig	NN
13286	283	4	should	should	MD
13286	283	5	be	be	VB
13286	283	6	cooked	cook	VBN
13286	283	7	as	as	RB
13286	283	8	soon	soon	RB
13286	283	9	as	as	IN
13286	283	10	possible	possible	JJ
13286	283	11	after	after	IN
13286	283	12	it	-PRON-	PRP
13286	283	13	is	be	VBZ
13286	283	14	killed	kill	VBN
13286	283	15	,	,	,
13286	283	16	as	as	IN
13286	283	17	it	-PRON-	PRP
13286	283	18	taints	taint	VBZ
13286	283	19	very	very	RB
13286	283	20	quickly	quickly	RB
13286	283	21	;	;	:
13286	283	22	unless	unless	IN
13286	283	23	fresh	fresh	JJ
13286	283	24	,	,	,
13286	283	25	no	no	DT
13286	283	26	care	care	NN
13286	283	27	in	in	IN
13286	283	28	the	the	DT
13286	283	29	cooking	cooking	NN
13286	283	30	will	will	MD
13286	283	31	make	make	VB
13286	283	32	the	the	DT
13286	283	33	crackling	crackle	VBG
13286	283	34	crisp	crisp	RB
13286	283	35	,	,	,
13286	283	36	as	as	IN
13286	283	37	it	-PRON-	PRP
13286	283	38	should	should	MD
13286	283	39	be	be	VB
13286	283	40	.	.	.
13286	284	1	Ham	ham	NN
13286	284	2	--	--	:
13286	284	3	Bacon	Bacon	NNP
13286	284	4	Good	Good	NNP
13286	284	5	bacon	bacon	NN
13286	284	6	has	have	VBZ
13286	284	7	the	the	DT
13286	284	8	lean	lean	NN
13286	284	9	of	of	IN
13286	284	10	a	a	DT
13286	284	11	bright	bright	JJ
13286	284	12	pink	pink	NN
13286	284	13	and	and	CC
13286	284	14	fine	fine	JJ
13286	284	15	in	in	IN
13286	284	16	the	the	DT
13286	284	17	grain	grain	NN
13286	284	18	,	,	,
13286	284	19	while	while	IN
13286	284	20	the	the	DT
13286	284	21	fat	fat	NN
13286	284	22	is	be	VBZ
13286	284	23	white	white	JJ
13286	284	24	and	and	CC
13286	284	25	firm	firm	JJ
13286	284	26	.	.	.
13286	285	1	If	if	IN
13286	285	2	the	the	DT
13286	285	3	lean	lean	NN
13286	285	4	is	be	VBZ
13286	285	5	high	high	RB
13286	285	6	colored	color	VBN
13286	285	7	,	,	,
13286	285	8	it	-PRON-	PRP
13286	285	9	probably	probably	RB
13286	285	10	has	have	VBZ
13286	285	11	been	be	VBN
13286	285	12	over	over	IN
13286	285	13	salted	salt	VBN
13286	285	14	and	and	CC
13286	285	15	is	be	VBZ
13286	285	16	old	old	JJ
13286	285	17	besides	besides	RB
13286	285	18	,	,	,
13286	285	19	and	and	CC
13286	285	20	in	in	IN
13286	285	21	consequence	consequence	NN
13286	285	22	will	will	MD
13286	285	23	be	be	VB
13286	285	24	hard	hard	JJ
13286	285	25	and	and	CC
13286	285	26	salty	salty	JJ
13286	285	27	;	;	:
13286	285	28	while	while	IN
13286	285	29	if	if	IN
13286	285	30	there	there	EX
13286	285	31	be	be	VB
13286	285	32	yellow	yellow	JJ
13286	285	33	marks	mark	NNS
13286	285	34	in	in	IN
13286	285	35	the	the	DT
13286	285	36	fat	fat	NN
13286	285	37	,	,	,
13286	285	38	and	and	CC
13286	285	39	a	a	DT
13286	285	40	curious	curious	JJ
13286	285	41	,	,	,
13286	285	42	rather	rather	RB
13286	285	43	musty	musty	JJ
13286	285	44	smell	smell	NN
13286	285	45	,	,	,
13286	285	46	it	-PRON-	PRP
13286	285	47	will	will	MD
13286	285	48	have	have	VB
13286	285	49	an	an	DT
13286	285	50	unpleasant	unpleasant	JJ
13286	285	51	taste	taste	NN
13286	285	52	.	.	.
13286	286	1	In	in	IN
13286	286	2	choosing	choose	VBG
13286	286	3	a	a	DT
13286	286	4	ham	ham	NN
13286	286	5	always	always	RB
13286	286	6	run	run	VBP
13286	286	7	a	a	DT
13286	286	8	clean	clean	JJ
13286	286	9	knife	knife	NN
13286	286	10	or	or	CC
13286	286	11	skewer	skewer	NN
13286	286	12	in	in	RP
13286	286	13	at	at	IN
13286	286	14	the	the	DT
13286	286	15	knuckle	knuckle	NNP
13286	286	16	,	,	,
13286	286	17	and	and	CC
13286	286	18	also	also	RB
13286	286	19	at	at	IN
13286	286	20	the	the	DT
13286	286	21	center	center	NN
13286	286	22	;	;	:
13286	286	23	if	if	IN
13286	286	24	it	-PRON-	PRP
13286	286	25	comes	come	VBZ
13286	286	26	out	out	RP
13286	286	27	clean	clean	JJ
13286	286	28	and	and	CC
13286	286	29	smelling	smell	VBG
13286	286	30	sweet	sweet	JJ
13286	286	31	,	,	,
13286	286	32	the	the	DT
13286	286	33	ham	ham	NNP
13286	286	34	is	be	VBZ
13286	286	35	good	good	JJ
13286	286	36	;	;	:
13286	286	37	but	but	CC
13286	286	38	if	if	IN
13286	286	39	out	out	IN
13286	286	40	of	of	IN
13286	286	41	order	order	NN
13286	286	42	the	the	DT
13286	286	43	blade	blade	NN
13286	286	44	of	of	IN
13286	286	45	the	the	DT
13286	286	46	knife	knife	NN
13286	286	47	will	will	MD
13286	286	48	be	be	VB
13286	286	49	smeared	smear	VBN
13286	286	50	and	and	CC
13286	286	51	greasy	greasy	JJ
13286	286	52	looking	looking	NN
13286	286	53	,	,	,
13286	286	54	and	and	CC
13286	286	55	have	have	VB
13286	286	56	a	a	DT
13286	286	57	disagreeable	disagreeable	JJ
13286	286	58	,	,	,
13286	286	59	strong	strong	JJ
13286	286	60	odor	odor	NN
13286	286	61	.	.	.
13286	287	1	Venison	Venison	NNP
13286	287	2	The	the	DT
13286	287	3	condition	condition	NN
13286	287	4	of	of	IN
13286	287	5	venison	venison	NNP
13286	287	6	is	be	VBZ
13286	287	7	judged	judge	VBN
13286	287	8	chiefly	chiefly	RB
13286	287	9	by	by	IN
13286	287	10	the	the	DT
13286	287	11	fat	fat	NN
13286	287	12	,	,	,
13286	287	13	which	which	WDT
13286	287	14	should	should	MD
13286	287	15	be	be	VB
13286	287	16	a	a	DT
13286	287	17	clear	clear	JJ
13286	287	18	creamy	creamy	JJ
13286	287	19	white	white	JJ
13286	287	20	color	color	NN
13286	287	21	,	,	,
13286	287	22	and	and	CC
13286	287	23	close	close	JJ
13286	287	24	in	in	IN
13286	287	25	texture	texture	NN
13286	287	26	.	.	.
13286	288	1	Always	always	RB
13286	288	2	try	try	VB
13286	288	3	venison	venison	NN
13286	288	4	by	by	IN
13286	288	5	running	run	VBG
13286	288	6	a	a	DT
13286	288	7	sharp	sharp	JJ
13286	288	8	knife	knife	NN
13286	288	9	along	along	IN
13286	288	10	the	the	DT
13286	288	11	haunch	haunch	NN
13286	288	12	bone	bone	NN
13286	288	13	,	,	,
13286	288	14	which	which	WDT
13286	288	15	is	be	VBZ
13286	288	16	usually	usually	RB
13286	288	17	the	the	DT
13286	288	18	first	first	JJ
13286	288	19	to	to	TO
13286	288	20	turn	turn	VB
13286	288	21	;	;	:
13286	288	22	if	if	IN
13286	288	23	,	,	,
13286	288	24	in	in	IN
13286	288	25	taking	take	VBG
13286	288	26	it	-PRON-	PRP
13286	288	27	out	out	RP
13286	288	28	,	,	,
13286	288	29	the	the	DT
13286	288	30	knife	knife	NN
13286	288	31	has	have	VBZ
13286	288	32	a	a	DT
13286	288	33	blackish	blackish	NN
13286	288	34	-	-	HYPH
13286	288	35	green	green	JJ
13286	288	36	look	look	NN
13286	288	37	and	and	CC
13286	288	38	an	an	DT
13286	288	39	unpleasant	unpleasant	JJ
13286	288	40	odor	odor	NN
13286	288	41	,	,	,
13286	288	42	the	the	DT
13286	288	43	meat	meat	NN
13286	288	44	is	be	VBZ
13286	288	45	tainted	taint	VBN
13286	288	46	,	,	,
13286	288	47	and	and	CC
13286	288	48	unfit	unfit	JJ
13286	288	49	for	for	IN
13286	288	50	use	use	NN
13286	288	51	.	.	.
13286	289	1	Venison	Venison	NNP
13286	289	2	requires	require	VBZ
13286	289	3	to	to	TO
13286	289	4	be	be	VB
13286	289	5	kept	keep	VBN
13286	289	6	a	a	DT
13286	289	7	considerable	considerable	JJ
13286	289	8	time	time	NN
13286	289	9	before	before	IN
13286	289	10	it	-PRON-	PRP
13286	289	11	is	be	VBZ
13286	289	12	in	in	IN
13286	289	13	proper	proper	JJ
13286	289	14	condition	condition	NN
13286	289	15	,	,	,
13286	289	16	and	and	CC
13286	289	17	needs	need	VBZ
13286	289	18	great	great	JJ
13286	289	19	care	care	NN
13286	289	20	in	in	IN
13286	289	21	its	-PRON-	PRP$
13286	289	22	management	management	NN
13286	289	23	.	.	.
13286	290	1	It	-PRON-	PRP
13286	290	2	must	must	MD
13286	290	3	be	be	VB
13286	290	4	examined	examine	VBN
13286	290	5	carefully	carefully	RB
13286	290	6	every	every	DT
13286	290	7	day	day	NN
13286	290	8	,	,	,
13286	290	9	and	and	CC
13286	290	10	if	if	IN
13286	290	11	there	there	EX
13286	290	12	is	be	VBZ
13286	290	13	the	the	DT
13286	290	14	slightest	slight	JJS
13286	290	15	doubt	doubt	NN
13286	290	16	,	,	,
13286	290	17	it	-PRON-	PRP
13286	290	18	should	should	MD
13286	290	19	be	be	VB
13286	290	20	washed	wash	VBN
13286	290	21	in	in	IN
13286	290	22	lukewarm	lukewarm	JJ
13286	290	23	milk	milk	NN
13286	290	24	and	and	CC
13286	290	25	water	water	NN
13286	290	26	,	,	,
13286	290	27	then	then	RB
13286	290	28	dried	dry	VBN
13286	290	29	in	in	IN
13286	290	30	clean	clean	JJ
13286	290	31	cloths	cloth	NNS
13286	290	32	,	,	,
13286	290	33	and	and	CC
13286	290	34	when	when	WRB
13286	290	35	perfectly	perfectly	RB
13286	290	36	dry	dry	JJ
13286	290	37	,	,	,
13286	290	38	should	should	MD
13286	290	39	be	be	VB
13286	290	40	covered	cover	VBN
13286	290	41	thickly	thickly	RB
13286	290	42	all	all	RB
13286	290	43	over	over	RB
13286	290	44	with	with	IN
13286	290	45	ground	ground	NN
13286	290	46	ginger	ginger	NN
13286	290	47	and	and	CC
13286	290	48	pepper	pepper	NN
13286	290	49	;	;	,
13286	290	50	when	when	WRB
13286	290	51	required	require	VBN
13286	290	52	for	for	IN
13286	290	53	use	use	NN
13286	290	54	,	,	,
13286	290	55	dust	dust	NN
13286	290	56	off	off	IN
13286	290	57	the	the	DT
13286	290	58	pepper	pepper	NN
13286	290	59	and	and	CC
13286	290	60	ginger	ginger	NN
13286	290	61	,	,	,
13286	290	62	and	and	CC
13286	290	63	wash	wash	VB
13286	290	64	the	the	DT
13286	290	65	meat	meat	NN
13286	290	66	in	in	IN
13286	290	67	a	a	DT
13286	290	68	little	little	JJ
13286	290	69	lukewarm	lukewarm	JJ
13286	290	70	water	water	NN
13286	290	71	,	,	,
13286	290	72	and	and	CC
13286	290	73	dry	dry	VB
13286	290	74	it	-PRON-	PRP
13286	290	75	thoroughly	thoroughly	RB
13286	290	76	.	.	.
13286	291	1	Venison	Venison	NNP
13286	291	2	,	,	,
13286	291	3	like	like	IN
13286	291	4	mutton	mutton	NN
13286	291	5	,	,	,
13286	291	6	improves	improve	VBZ
13286	291	7	with	with	IN
13286	291	8	age	age	NN
13286	291	9	,	,	,
13286	291	10	and	and	CC
13286	291	11	this	this	DT
13286	291	12	can	can	MD
13286	291	13	be	be	VB
13286	291	14	judged	judge	VBN
13286	291	15	by	by	IN
13286	291	16	the	the	DT
13286	291	17	condition	condition	NN
13286	291	18	of	of	IN
13286	291	19	the	the	DT
13286	291	20	hoof	hoof	NN
13286	291	21	,	,	,
13286	291	22	which	which	WDT
13286	291	23	in	in	IN
13286	291	24	a	a	DT
13286	291	25	young	young	JJ
13286	291	26	animal	animal	NN
13286	291	27	has	have	VBZ
13286	291	28	a	a	DT
13286	291	29	small	small	JJ
13286	291	30	,	,	,
13286	291	31	smooth	smooth	JJ
13286	291	32	cleft	cleave	VBN
13286	291	33	,	,	,
13286	291	34	while	while	IN
13286	291	35	in	in	IN
13286	291	36	an	an	DT
13286	291	37	old	old	JJ
13286	291	38	one	one	NN
13286	291	39	it	-PRON-	PRP
13286	291	40	is	be	VBZ
13286	291	41	deeply	deeply	RB
13286	291	42	cut	cut	VBN
13286	291	43	and	and	CC
13286	291	44	rugged	rugge	VBN
13286	291	45	.	.	.
13286	292	1	The	the	DT
13286	292	2	haunch	haunch	NN
13286	292	3	is	be	VBZ
13286	292	4	the	the	DT
13286	292	5	prime	prime	JJ
13286	292	6	joint	joint	NN
13286	292	7	,	,	,
13286	292	8	its	-PRON-	PRP$
13286	292	9	perfection	perfection	NN
13286	292	10	depending	depend	VBG
13286	292	11	on	on	IN
13286	292	12	the	the	DT
13286	292	13	greater	great	JJR
13286	292	14	or	or	CC
13286	292	15	less	less	JJR
13286	292	16	depth	depth	NN
13286	292	17	of	of	IN
13286	292	18	the	the	DT
13286	292	19	fat	fat	NN
13286	292	20	on	on	IN
13286	292	21	it	-PRON-	PRP
13286	292	22	.	.	.
13286	293	1	The	the	DT
13286	293	2	neck	neck	NN
13286	293	3	and	and	CC
13286	293	4	shoulder	shoulder	NN
13286	293	5	also	also	RB
13286	293	6	are	be	VBP
13286	293	7	very	very	RB
13286	293	8	good	good	JJ
13286	293	9	.	.	.
13286	294	1	They	-PRON-	PRP
13286	294	2	are	be	VBP
13286	294	3	used	use	VBN
13286	294	4	chiefly	chiefly	RB
13286	294	5	for	for	IN
13286	294	6	stews	stew	NNS
13286	294	7	or	or	CC
13286	294	8	pies	pie	NNS
13286	294	9	.	.	.
13286	295	1	Hares	hare	NNS
13286	295	2	and	and	CC
13286	295	3	Rabbits	Rabbits	NNPS
13286	295	4	A	a	DT
13286	295	5	hare	hare	NN
13286	295	6	when	when	WRB
13286	295	7	fresh	fresh	JJ
13286	295	8	killed	kill	VBN
13286	295	9	is	be	VBZ
13286	295	10	stiff	stiff	JJ
13286	295	11	and	and	CC
13286	295	12	red	red	JJ
13286	295	13	;	;	:
13286	295	14	when	when	WRB
13286	295	15	stale	stale	JJ
13286	295	16	,	,	,
13286	295	17	the	the	DT
13286	295	18	body	body	NN
13286	295	19	is	be	VBZ
13286	295	20	supple	supple	JJ
13286	295	21	and	and	CC
13286	295	22	the	the	DT
13286	295	23	flesh	flesh	NN
13286	295	24	in	in	IN
13286	295	25	many	many	JJ
13286	295	26	parts	part	NNS
13286	295	27	black	black	JJ
13286	295	28	.	.	.
13286	296	1	If	if	IN
13286	296	2	the	the	DT
13286	296	3	hare	hare	NN
13286	296	4	be	be	VBP
13286	296	5	old	old	JJ
13286	296	6	the	the	DT
13286	296	7	ears	ear	NNS
13286	296	8	will	will	MD
13286	296	9	be	be	VB
13286	296	10	tough	tough	JJ
13286	296	11	and	and	CC
13286	296	12	dry	dry	JJ
13286	296	13	,	,	,
13286	296	14	and	and	CC
13286	296	15	will	will	MD
13286	296	16	not	not	RB
13286	296	17	tear	tear	VB
13286	296	18	readily	readily	RB
13286	296	19	.	.	.
13286	297	1	Rabbits	rabbit	NNS
13286	297	2	may	may	MD
13286	297	3	be	be	VB
13286	297	4	judged	judge	VBN
13286	297	5	in	in	IN
13286	297	6	the	the	DT
13286	297	7	same	same	JJ
13286	297	8	manner	manner	NN
13286	297	9	.	.	.
13286	298	1	In	in	IN
13286	298	2	both	both	DT
13286	298	3	,	,	,
13286	298	4	the	the	DT
13286	298	5	claws	claws	NN
13286	298	6	should	should	MD
13286	298	7	be	be	VB
13286	298	8	smooth	smooth	JJ
13286	298	9	and	and	CC
13286	298	10	sharp	sharp	JJ
13286	298	11	.	.	.
13286	299	1	In	in	IN
13286	299	2	a	a	DT
13286	299	3	young	young	JJ
13286	299	4	hare	hare	NN
13286	299	5	the	the	DT
13286	299	6	cleft	cleft	NNS
13286	299	7	in	in	IN
13286	299	8	the	the	DT
13286	299	9	lip	lip	NN
13286	299	10	is	be	VBZ
13286	299	11	narrow	narrow	JJ
13286	299	12	,	,	,
13286	299	13	and	and	CC
13286	299	14	the	the	DT
13286	299	15	claws	claws	NN
13286	299	16	are	be	VBP
13286	299	17	cracked	crack	VBN
13286	299	18	readily	readily	RB
13286	299	19	if	if	IN
13286	299	20	turned	turn	VBN
13286	299	21	sideways	sideways	RB
13286	299	22	.	.	.
13286	300	1	Poultry	Poultry	NNP
13286	300	2	Poultry	Poultry	NNP
13286	300	3	to	to	TO
13286	300	4	be	be	VB
13286	300	5	perfect	perfect	JJ
13286	300	6	,	,	,
13286	300	7	should	should	MD
13286	300	8	have	have	VB
13286	300	9	just	just	RB
13286	300	10	reached	reach	VBN
13286	300	11	their	-PRON-	PRP$
13286	300	12	full	full	JJ
13286	300	13	growth	growth	NN
13286	300	14	(	(	-LRB-
13286	300	15	the	the	DT
13286	300	16	only	only	JJ
13286	300	17	exceptions	exception	NNS
13286	300	18	to	to	IN
13286	300	19	this	this	DT
13286	300	20	are	be	VBP
13286	300	21	"	"	``
13286	300	22	spring	spring	NN
13286	300	23	chickens	chicken	NNS
13286	300	24	,	,	,
13286	300	25	"	"	``
13286	300	26	ducklings	duckling	NNS
13286	300	27	,	,	,
13286	300	28	goslings	gosling	NNS
13286	300	29	,	,	,
13286	300	30	etc	etc	FW
13286	300	31	.	.	FW
13286	300	32	,	,	,
13286	300	33	which	which	WDT
13286	300	34	are	be	VBP
13286	300	35	considered	consider	VBN
13286	300	36	delicacies	delicacy	NNS
13286	300	37	at	at	IN
13286	300	38	certain	certain	JJ
13286	300	39	seasons	season	NNS
13286	300	40	)	)	-RRB-
13286	300	41	;	;	:
13286	300	42	they	-PRON-	PRP
13286	300	43	should	should	MD
13286	300	44	be	be	VB
13286	300	45	plump	plump	JJ
13286	300	46	,	,	,
13286	300	47	firm	firm	JJ
13286	300	48	fleshed	flesh	VBN
13286	300	49	,	,	,
13286	300	50	and	and	CC
13286	300	51	not	not	RB
13286	300	52	over	over	IN
13286	300	53	fatted	fat	VBN
13286	300	54	.	.	.
13286	301	1	Over	over	IN
13286	301	2	-	-	HYPH
13286	301	3	fed	fed	NNP
13286	301	4	fowls	fowl	NNS
13286	301	5	are	be	VBP
13286	301	6	often	often	RB
13286	301	7	a	a	DT
13286	301	8	mass	mass	NN
13286	301	9	of	of	IN
13286	301	10	greasy	greasy	JJ
13286	301	11	fat	fat	NN
13286	301	12	,	,	,
13286	301	13	which	which	WDT
13286	301	14	melts	melt	NNS
13286	301	15	in	in	IN
13286	301	16	the	the	DT
13286	301	17	cooking	cooking	NN
13286	301	18	and	and	CC
13286	301	19	spoils	spoil	VBZ
13286	301	20	the	the	DT
13286	301	21	flavor	flavor	NN
13286	301	22	of	of	IN
13286	301	23	the	the	DT
13286	301	24	bird	bird	NN
13286	301	25	.	.	.
13286	302	1	A	a	DT
13286	302	2	hen	hen	NN
13286	302	3	is	be	VBZ
13286	302	4	at	at	IN
13286	302	5	her	-PRON-	PRP
13286	302	6	best	good	JJS
13286	302	7	just	just	RB
13286	302	8	before	before	IN
13286	302	9	she	-PRON-	PRP
13286	302	10	begins	begin	VBZ
13286	302	11	to	to	TO
13286	302	12	lay	lay	VB
13286	302	13	;	;	:
13286	302	14	her	-PRON-	PRP$
13286	302	15	legs	leg	NNS
13286	302	16	should	should	MD
13286	302	17	be	be	VB
13286	302	18	smooth	smooth	JJ
13286	302	19	,	,	,
13286	302	20	her	-PRON-	PRP$
13286	302	21	comb	comb	NN
13286	302	22	small	small	JJ
13286	302	23	,	,	,
13286	302	24	bright	bright	JJ
13286	302	25	,	,	,
13286	302	26	and	and	CC
13286	302	27	soft	soft	JJ
13286	302	28	.	.	.
13286	303	1	A	a	DT
13286	303	2	young	young	JJ
13286	303	3	cock	cock	NN
13286	303	4	has	have	VBZ
13286	303	5	the	the	DT
13286	303	6	comb	comb	NN
13286	303	7	full	full	JJ
13286	303	8	,	,	,
13286	303	9	bright	bright	JJ
13286	303	10	colored	colored	JJ
13286	303	11	,	,	,
13286	303	12	and	and	CC
13286	303	13	smooth	smooth	JJ
13286	303	14	,	,	,
13286	303	15	the	the	DT
13286	303	16	legs	leg	NNS
13286	303	17	smooth	smooth	VBP
13286	303	18	,	,	,
13286	303	19	the	the	DT
13286	303	20	spurs	spur	NNS
13286	303	21	short	short	JJ
13286	303	22	,	,	,
13286	303	23	and	and	CC
13286	303	24	in	in	IN
13286	303	25	both	both	DT
13286	303	26	the	the	DT
13286	303	27	toes	toe	NNS
13286	303	28	should	should	MD
13286	303	29	break	break	VB
13286	303	30	easily	easily	RB
13286	303	31	when	when	WRB
13286	303	32	turned	turn	VBN
13286	303	33	back	back	RB
13286	303	34	,	,	,
13286	303	35	and	and	CC
13286	303	36	the	the	DT
13286	303	37	weight	weight	NN
13286	303	38	of	of	IN
13286	303	39	the	the	DT
13286	303	40	birds	bird	NNS
13286	303	41	should	should	MD
13286	303	42	be	be	VB
13286	303	43	great	great	JJ
13286	303	44	in	in	IN
13286	303	45	proportion	proportion	NN
13286	303	46	to	to	IN
13286	303	47	their	-PRON-	PRP$
13286	303	48	size	size	NN
13286	303	49	.	.	.
13286	304	1	Contrary	contrary	JJ
13286	304	2	to	to	IN
13286	304	3	the	the	DT
13286	304	4	practice	practice	NN
13286	304	5	with	with	IN
13286	304	6	game	game	NN
13286	304	7	,	,	,
13286	304	8	poultry	poultry	NN
13286	304	9	never	never	RB
13286	304	10	should	should	MD
13286	304	11	be	be	VB
13286	304	12	kept	keep	VBN
13286	304	13	long	long	RB
13286	304	14	,	,	,
13286	304	15	as	as	IN
13286	304	16	they	-PRON-	PRP
13286	304	17	turn	turn	VBP
13286	304	18	easily	easily	RB
13286	304	19	,	,	,
13286	304	20	and	and	CC
13286	304	21	are	be	VBP
13286	304	22	spoilt	spoil	VBN
13286	304	23	if	if	IN
13286	304	24	the	the	DT
13286	304	25	least	least	JJS
13286	304	26	high	high	JJ
13286	304	27	.	.	.
13286	305	1	They	-PRON-	PRP
13286	305	2	also	also	RB
13286	305	3	require	require	VBP
13286	305	4	longer	long	RBR
13286	305	5	cooking	cooking	NN
13286	305	6	,	,	,
13286	305	7	in	in	IN
13286	305	8	proportion	proportion	NN
13286	305	9	to	to	IN
13286	305	10	their	-PRON-	PRP$
13286	305	11	size	size	NN
13286	305	12	,	,	,
13286	305	13	than	than	IN
13286	305	14	game	game	NN
13286	305	15	,	,	,
13286	305	16	and	and	CC
13286	305	17	never	never	RB
13286	305	18	should	should	MD
13286	305	19	be	be	VB
13286	305	20	underdone	underdone	JJ
13286	305	21	.	.	.
13286	306	1	Dark	dark	JJ
13286	306	2	-	-	HYPH
13286	306	3	legged	legged	JJ
13286	306	4	fowls	fowl	NNS
13286	306	5	are	be	VBP
13286	306	6	best	good	JJS
13286	306	7	for	for	IN
13286	306	8	roasting	roast	VBG
13286	306	9	,	,	,
13286	306	10	as	as	IN
13286	306	11	their	-PRON-	PRP$
13286	306	12	flesh	flesh	NN
13286	306	13	is	be	VBZ
13286	306	14	moister	moister	JJ
13286	306	15	and	and	CC
13286	306	16	better	better	RB
13286	306	17	flavored	flavor	VBN
13286	306	18	cooked	cook	VBN
13286	306	19	in	in	IN
13286	306	20	this	this	DT
13286	306	21	way	way	NN
13286	306	22	than	than	IN
13286	306	23	the	the	DT
13286	306	24	white	white	JJ
13286	306	25	-	-	HYPH
13286	306	26	legged	legged	JJ
13286	306	27	ones	one	NNS
13286	306	28	,	,	,
13286	306	29	which	which	WDT
13286	306	30	from	from	IN
13286	306	31	their	-PRON-	PRP$
13286	306	32	greater	great	JJR
13286	306	33	daintiness	daintiness	NN
13286	306	34	of	of	IN
13286	306	35	appearance	appearance	NN
13286	306	36	are	be	VBP
13286	306	37	to	to	TO
13286	306	38	be	be	VB
13286	306	39	preferred	prefer	VBN
13286	306	40	for	for	IN
13286	306	41	boiling	boil	VBG
13286	306	42	.	.	.
13286	307	1	_	_	NNP
13286	307	2	Turkeys	Turkeys	NNPS
13286	307	3	_	_	NNP
13286	307	4	should	should	MD
13286	307	5	be	be	VB
13286	307	6	plump	plump	JJ
13286	307	7	,	,	,
13286	307	8	white	white	JJ
13286	307	9	-	-	HYPH
13286	307	10	fleshed	fleshed	JJ
13286	307	11	,	,	,
13286	307	12	young	young	JJ
13286	307	13	,	,	,
13286	307	14	the	the	DT
13286	307	15	legs	leg	NNS
13286	307	16	plump	plump	JJ
13286	307	17	and	and	CC
13286	307	18	firm	firm	JJ
13286	307	19	,	,	,
13286	307	20	black	black	JJ
13286	307	21	and	and	CC
13286	307	22	smooth	smooth	JJ
13286	307	23	,	,	,
13286	307	24	with	with	IN
13286	307	25	(	(	-LRB-
13286	307	26	in	in	IN
13286	307	27	the	the	DT
13286	307	28	cock	cock	NN
13286	307	29	)	)	-RRB-
13286	307	30	short	short	JJ
13286	307	31	spurs	spur	NNS
13286	307	32	,	,	,
13286	307	33	the	the	DT
13286	307	34	feet	foot	NNS
13286	307	35	soft	soft	JJ
13286	307	36	and	and	CC
13286	307	37	supple	supple	JJ
13286	307	38	;	;	:
13286	307	39	the	the	DT
13286	307	40	eyes	eye	NNS
13286	307	41	should	should	MD
13286	307	42	be	be	VB
13286	307	43	full	full	JJ
13286	307	44	and	and	CC
13286	307	45	clear	clear	JJ
13286	307	46	,	,	,
13286	307	47	the	the	DT
13286	307	48	neck	neck	NN
13286	307	49	long	long	JJ
13286	307	50	,	,	,
13286	307	51	and	and	CC
13286	307	52	the	the	DT
13286	307	53	wattles	wattle	NNS
13286	307	54	of	of	IN
13286	307	55	a	a	DT
13286	307	56	bright	bright	JJ
13286	307	57	color	color	NN
13286	307	58	.	.	.
13286	308	1	A	a	DT
13286	308	2	hen	hen	NN
13286	308	3	turkey	turkey	NNP
13286	308	4	is	be	VBZ
13286	308	5	best	good	JJS
13286	308	6	for	for	IN
13286	308	7	boiling	boil	VBG
13286	308	8	.	.	.
13286	309	1	Like	like	IN
13286	309	2	fowls	fowl	NNS
13286	309	3	,	,	,
13286	309	4	an	an	DT
13286	309	5	old	old	JJ
13286	309	6	turkey	turkey	NN
13286	309	7	is	be	VBZ
13286	309	8	fit	fit	JJ
13286	309	9	for	for	IN
13286	309	10	nothing	nothing	NN
13286	309	11	but	but	IN
13286	309	12	the	the	DT
13286	309	13	stewpan	stewpan	NN
13286	309	14	or	or	CC
13286	309	15	the	the	DT
13286	309	16	stockpot	stockpot	NN
13286	309	17	.	.	.
13286	310	1	Turkeys	turkey	NNS
13286	310	2	require	require	VBP
13286	310	3	hanging	hang	VBG
13286	310	4	for	for	IN
13286	310	5	at	at	RB
13286	310	6	least	least	JJS
13286	310	7	a	a	DT
13286	310	8	week	week	NN
13286	310	9	,	,	,
13286	310	10	though	though	IN
13286	310	11	they	-PRON-	PRP
13286	310	12	must	must	MD
13286	310	13	never	never	RB
13286	310	14	be	be	VB
13286	310	15	"	"	``
13286	310	16	high	high	JJ
13286	310	17	"	"	''
13286	310	18	or	or	CC
13286	310	19	"	"	``
13286	310	20	gamey	gamey	JJ
13286	310	21	.	.	.
13286	310	22	"	"	''
13286	311	1	_	_	NNP
13286	311	2	Geese	Geese	NNP
13286	311	3	_	_	NNP
13286	311	4	always	always	RB
13286	311	5	should	should	MD
13286	311	6	be	be	VB
13286	311	7	chosen	choose	VBN
13286	311	8	young	young	JJ
13286	311	9	,	,	,
13286	311	10	plump	plump	JJ
13286	311	11	,	,	,
13286	311	12	and	and	CC
13286	311	13	full	full	JJ
13286	311	14	breasted	breasted	JJ
13286	311	15	,	,	,
13286	311	16	a	a	DT
13286	311	17	white	white	JJ
13286	311	18	skin	skin	NN
13286	311	19	,	,	,
13286	311	20	a	a	DT
13286	311	21	yellow	yellow	JJ
13286	311	22	smooth	smooth	JJ
13286	311	23	bill	bill	NN
13286	311	24	,	,	,
13286	311	25	the	the	DT
13286	311	26	feet	foot	NNS
13286	311	27	yellow	yellow	JJ
13286	311	28	and	and	CC
13286	311	29	pliable	pliable	JJ
13286	311	30	.	.	.
13286	312	1	If	if	IN
13286	312	2	the	the	DT
13286	312	3	feet	foot	NNS
13286	312	4	and	and	CC
13286	312	5	bill	bill	NN
13286	312	6	are	be	VBP
13286	312	7	red	red	JJ
13286	312	8	and	and	CC
13286	312	9	hard	hard	JJ
13286	312	10	,	,	,
13286	312	11	and	and	CC
13286	312	12	the	the	DT
13286	312	13	skin	skin	NN
13286	312	14	hairy	hairy	NN
13286	312	15	and	and	CC
13286	312	16	coarse	coarse	JJ
13286	312	17	,	,	,
13286	312	18	the	the	DT
13286	312	19	bird	bird	NN
13286	312	20	is	be	VBZ
13286	312	21	old	old	JJ
13286	312	22	.	.	.
13286	313	1	Geese	Geese	NNP
13286	313	2	should	should	MD
13286	313	3	be	be	VB
13286	313	4	hung	hang	VBN
13286	313	5	for	for	IN
13286	313	6	a	a	DT
13286	313	7	few	few	JJ
13286	313	8	days	day	NNS
13286	313	9	.	.	.
13286	314	1	Ducks	duck	NNS
13286	314	2	,	,	,
13286	314	3	like	like	IN
13286	314	4	geese	geese	NNP
13286	314	5	,	,	,
13286	314	6	should	should	MD
13286	314	7	have	have	VB
13286	314	8	yellow	yellow	JJ
13286	314	9	,	,	,
13286	314	10	supple	supple	JJ
13286	314	11	feet	foot	NNS
13286	314	12	;	;	:
13286	314	13	the	the	DT
13286	314	14	breasts	breast	NNS
13286	314	15	full	full	JJ
13286	314	16	and	and	CC
13286	314	17	hard	hard	JJ
13286	314	18	,	,	,
13286	314	19	and	and	CC
13286	314	20	the	the	DT
13286	314	21	skin	skin	NN
13286	314	22	clear	clear	JJ
13286	314	23	.	.	.
13286	315	1	Wild	wild	JJ
13286	315	2	ducks	duck	NNS
13286	315	3	should	should	MD
13286	315	4	be	be	VB
13286	315	5	fat	fat	JJ
13286	315	6	,	,	,
13286	315	7	the	the	DT
13286	315	8	feet	foot	NNS
13286	315	9	small	small	JJ
13286	315	10	,	,	,
13286	315	11	reddish	reddish	JJ
13286	315	12	,	,	,
13286	315	13	and	and	CC
13286	315	14	pliable	pliable	JJ
13286	315	15	,	,	,
13286	315	16	the	the	DT
13286	315	17	breast	breast	NN
13286	315	18	firm	firm	NN
13286	315	19	and	and	CC
13286	315	20	heavy	heavy	JJ
13286	315	21	.	.	.
13286	316	1	If	if	IN
13286	316	2	not	not	RB
13286	316	3	fresh	fresh	JJ
13286	316	4	,	,	,
13286	316	5	there	there	EX
13286	316	6	will	will	MD
13286	316	7	be	be	VB
13286	316	8	a	a	DT
13286	316	9	disagreeable	disagreeable	JJ
13286	316	10	smell	smell	NN
13286	316	11	when	when	WRB
13286	316	12	the	the	DT
13286	316	13	bill	bill	NN
13286	316	14	is	be	VBZ
13286	316	15	open	open	JJ
13286	316	16	.	.	.
13286	317	1	The	the	DT
13286	317	2	male	male	NN
13286	317	3	is	be	VBZ
13286	317	4	generally	generally	RB
13286	317	5	the	the	DT
13286	317	6	more	more	RBR
13286	317	7	expensive	expensive	JJ
13286	317	8	,	,	,
13286	317	9	though	though	IN
13286	317	10	the	the	DT
13286	317	11	female	female	NN
13286	317	12	is	be	VBZ
13286	317	13	usually	usually	RB
13286	317	14	more	more	RBR
13286	317	15	delicate	delicate	JJ
13286	317	16	in	in	IN
13286	317	17	flavor	flavor	NN
13286	317	18	.	.	.
13286	318	1	_	_	NNP
13286	318	2	Pigeons	Pigeons	NNPS
13286	318	3	_	_	NNP
13286	318	4	always	always	RB
13286	318	5	should	should	MD
13286	318	6	be	be	VB
13286	318	7	young	young	JJ
13286	318	8	and	and	CC
13286	318	9	extremely	extremely	RB
13286	318	10	fresh	fresh	JJ
13286	318	11	,	,	,
13286	318	12	and	and	CC
13286	318	13	when	when	WRB
13286	318	14	so	so	RB
13286	318	15	,	,	,
13286	318	16	they	-PRON-	PRP
13286	318	17	are	be	VBP
13286	318	18	plump	plump	JJ
13286	318	19	and	and	CC
13286	318	20	fat	fat	JJ
13286	318	21	,	,	,
13286	318	22	with	with	IN
13286	318	23	pliable	pliable	JJ
13286	318	24	smooth	smooth	JJ
13286	318	25	feet	foot	NNS
13286	318	26	.	.	.
13286	319	1	NOTE	NOTE	NNP
13286	319	2	--	--	:
13286	319	3	In	in	IN
13286	319	4	selecting	select	VBG
13286	319	5	game	game	NN
13286	319	6	pluck	pluck	VBD
13286	319	7	a	a	DT
13286	319	8	few	few	JJ
13286	319	9	feathers	feather	NNS
13286	319	10	from	from	IN
13286	319	11	the	the	DT
13286	319	12	under	under	JJ
13286	319	13	part	part	NN
13286	319	14	of	of	IN
13286	319	15	the	the	DT
13286	319	16	leg	leg	NN
13286	319	17	;	;	:
13286	319	18	if	if	IN
13286	319	19	the	the	DT
13286	319	20	skin	skin	NN
13286	319	21	is	be	VBZ
13286	319	22	not	not	RB
13286	319	23	discolored	discolor	VBN
13286	319	24	the	the	DT
13286	319	25	bird	bird	NN
13286	319	26	is	be	VBZ
13286	319	27	fresh	fresh	JJ
13286	319	28	.	.	.
13286	320	1	The	the	DT
13286	320	2	age	age	NN
13286	320	3	may	may	MD
13286	320	4	be	be	VB
13286	320	5	known	know	VBN
13286	320	6	by	by	IN
13286	320	7	placing	place	VBG
13286	320	8	the	the	DT
13286	320	9	thumb	thumb	NN
13286	320	10	into	into	IN
13286	320	11	the	the	DT
13286	320	12	beak	beak	NN
13286	320	13	,	,	,
13286	320	14	and	and	CC
13286	320	15	holding	hold	VBG
13286	320	16	the	the	DT
13286	320	17	bird	bird	NN
13286	320	18	up	up	RP
13286	320	19	with	with	IN
13286	320	20	the	the	DT
13286	320	21	jaw	jaw	NN
13286	320	22	apart	apart	RB
13286	320	23	;	;	:
13286	320	24	if	if	IN
13286	320	25	it	-PRON-	PRP
13286	320	26	breaks	break	VBZ
13286	320	27	it	-PRON-	PRP
13286	320	28	is	be	VBZ
13286	320	29	young	young	JJ
13286	320	30	;	;	:
13286	320	31	if	if	IN
13286	320	32	not	not	RB
13286	320	33	,	,	,
13286	320	34	it	-PRON-	PRP
13286	320	35	is	be	VBZ
13286	320	36	old	old	JJ
13286	320	37	,	,	,
13286	320	38	and	and	CC
13286	320	39	requires	require	VBZ
13286	320	40	longer	long	RBR
13286	320	41	keeping	keep	VBG
13286	320	42	before	before	IN
13286	320	43	cooking	cooking	NN
13286	320	44	to	to	TO
13286	320	45	be	be	VB
13286	320	46	eatable	eatable	JJ
13286	320	47	.	.	.
13286	321	1	_	_	NNP
13286	321	2	Guinea	Guinea	NNP
13286	321	3	-	-	HYPH
13286	321	4	fowl	fowl	NNP
13286	321	5	_	_	NNP
13286	321	6	are	be	VBP
13286	321	7	judged	judge	VBN
13286	321	8	like	like	IN
13286	321	9	poultry	poultry	NN
13286	321	10	,	,	,
13286	321	11	but	but	CC
13286	321	12	require	require	VBP
13286	321	13	hanging	hang	VBG
13286	321	14	for	for	IN
13286	321	15	some	some	DT
13286	321	16	time	time	NN
13286	321	17	.	.	.
13286	322	1	Fish	fish	NN
13286	322	2	Fish	Fish	NNS
13286	322	3	in	in	IN
13286	322	4	good	good	JJ
13286	322	5	condition	condition	NN
13286	322	6	usually	usually	RB
13286	322	7	is	be	VBZ
13286	322	8	firm	firm	JJ
13286	322	9	and	and	CC
13286	322	10	elastic	elastic	JJ
13286	322	11	to	to	IN
13286	322	12	the	the	DT
13286	322	13	touch	touch	NN
13286	322	14	,	,	,
13286	322	15	eyes	eye	NNS
13286	322	16	bright	bright	JJ
13286	322	17	and	and	CC
13286	322	18	prominent	prominent	JJ
13286	322	19	,	,	,
13286	322	20	gills	gill	VBZ
13286	322	21	fresh	fresh	JJ
13286	322	22	and	and	CC
13286	322	23	rosy	rosy	JJ
13286	322	24	.	.	.
13286	323	1	If	if	IN
13286	323	2	the	the	DT
13286	323	3	fish	fish	NN
13286	323	4	is	be	VBZ
13286	323	5	flabby	flabby	NN
13286	323	6	,	,	,
13286	323	7	with	with	IN
13286	323	8	sunken	sunken	JJ
13286	323	9	eyes	eye	NNS
13286	323	10	,	,	,
13286	323	11	it	-PRON-	PRP
13286	323	12	either	either	CC
13286	323	13	is	be	VBZ
13286	323	14	stale	stale	JJ
13286	323	15	or	or	CC
13286	323	16	out	out	IN
13286	323	17	of	of	IN
13286	323	18	condition	condition	NN
13286	323	19	.	.	.
13286	324	1	_	_	NNP
13286	324	2	Salmon	Salmon	NNP
13286	324	3	_	_	NNP
13286	324	4	should	should	MD
13286	324	5	have	have	VB
13286	324	6	a	a	DT
13286	324	7	small	small	JJ
13286	324	8	head	head	NN
13286	324	9	and	and	CC
13286	324	10	tail	tail	NN
13286	324	11	,	,	,
13286	324	12	full	full	JJ
13286	324	13	thick	thick	JJ
13286	324	14	shoulders	shoulder	NNS
13286	324	15	,	,	,
13286	324	16	clean	clean	JJ
13286	324	17	silvery	silvery	JJ
13286	324	18	scales	scale	NNS
13286	324	19	,	,	,
13286	324	20	and	and	CC
13286	324	21	its	-PRON-	PRP$
13286	324	22	flesh	flesh	NN
13286	324	23	of	of	IN
13286	324	24	a	a	DT
13286	324	25	rich	rich	JJ
13286	324	26	yellowish	yellowish	JJ
13286	324	27	pink	pink	NN
13286	324	28	.	.	.
13286	325	1	When	when	WRB
13286	325	2	quite	quite	RB
13286	325	3	fresh	fresh	JJ
13286	325	4	there	there	EX
13286	325	5	is	be	VBZ
13286	325	6	a	a	DT
13286	325	7	creamy	creamy	JJ
13286	325	8	curd	curd	NN
13286	325	9	between	between	IN
13286	325	10	the	the	DT
13286	325	11	flakes	flake	NNS
13286	325	12	,	,	,
13286	325	13	which	which	WDT
13286	325	14	are	be	VBP
13286	325	15	stiff	stiff	JJ
13286	325	16	and	and	CC
13286	325	17	hard	hard	JJ
13286	325	18	;	;	:
13286	325	19	but	but	CC
13286	325	20	if	if	IN
13286	325	21	kept	keep	VBD
13286	325	22	this	this	DT
13286	325	23	melts	melt	NNS
13286	325	24	,	,	,
13286	325	25	softening	soften	VBG
13286	325	26	the	the	DT
13286	325	27	flesh	flesh	NN
13286	325	28	and	and	CC
13286	325	29	rendering	render	VBG
13286	325	30	it	-PRON-	PRP
13286	325	31	richer	richer	RBR
13286	325	32	,	,	,
13286	325	33	but	but	CC
13286	325	34	at	at	IN
13286	325	35	the	the	DT
13286	325	36	same	same	JJ
13286	325	37	time	time	NN
13286	325	38	less	less	RBR
13286	325	39	digestible	digestible	JJ
13286	325	40	.	.	.
13286	326	1	_	_	NNP
13286	326	2	Trout	Trout	NNP
13286	326	3	_	_	NNP
13286	326	4	,	,	,
13286	326	5	in	in	IN
13286	326	6	spite	spite	NN
13286	326	7	of	of	IN
13286	326	8	the	the	DT
13286	326	9	difference	difference	NN
13286	326	10	in	in	IN
13286	326	11	size	size	NN
13286	326	12	,	,	,
13286	326	13	may	may	MD
13286	326	14	be	be	VB
13286	326	15	judged	judge	VBN
13286	326	16	by	by	IN
13286	326	17	the	the	DT
13286	326	18	same	same	JJ
13286	326	19	rule	rule	NN
13286	326	20	as	as	IN
13286	326	21	salmon	salmon	NN
13286	326	22	.	.	.
13286	327	1	However	however	RB
13286	327	2	,	,	,
13286	327	3	it	-PRON-	PRP
13286	327	4	will	will	MD
13286	327	5	not	not	RB
13286	327	6	bear	bear	VB
13286	327	7	keeping	keep	VBG
13286	327	8	,	,	,
13286	327	9	deteriorating	deteriorate	VBG
13286	327	10	rapidly	rapidly	RB
13286	327	11	.	.	.
13286	328	1	_	_	NNP
13286	328	2	Cod	Cod	NNP
13286	328	3	_	_	NNP
13286	328	4	,	,	,
13286	328	5	unlike	unlike	IN
13286	328	6	salmon	salmon	NN
13286	328	7	,	,	,
13286	328	8	should	should	MD
13286	328	9	have	have	VB
13286	328	10	a	a	DT
13286	328	11	large	large	JJ
13286	328	12	head	head	NN
13286	328	13	and	and	CC
13286	328	14	thick	thick	JJ
13286	328	15	shoulders	shoulder	NNS
13286	328	16	;	;	:
13286	328	17	the	the	DT
13286	328	18	flesh	flesh	NN
13286	328	19	being	be	VBG
13286	328	20	white	white	JJ
13286	328	21	and	and	CC
13286	328	22	clear	clear	JJ
13286	328	23	,	,	,
13286	328	24	and	and	CC
13286	328	25	separating	separate	VBG
13286	328	26	easily	easily	RB
13286	328	27	into	into	IN
13286	328	28	large	large	JJ
13286	328	29	flakes	flake	NNS
13286	328	30	,	,	,
13286	328	31	the	the	DT
13286	328	32	skin	skin	NN
13286	328	33	clean	clean	JJ
13286	328	34	and	and	CC
13286	328	35	silvery	silvery	JJ
13286	328	36	.	.	.
13286	329	1	Most	Most	JJS
13286	329	2	people	people	NNS
13286	329	3	consider	consider	VBP
13286	329	4	cod	cod	NN
13286	329	5	improves	improve	VBZ
13286	329	6	by	by	IN
13286	329	7	being	be	VBG
13286	329	8	kept	keep	VBN
13286	329	9	for	for	IN
13286	329	10	a	a	DT
13286	329	11	day	day	NN
13286	329	12	or	or	CC
13286	329	13	two	two	CD
13286	329	14	and	and	CC
13286	329	15	very	very	RB
13286	329	16	slightly	slightly	RB
13286	329	17	salted	salt	VBN
13286	329	18	.	.	.
13286	330	1	_	_	NNP
13286	330	2	Herrings	Herrings	NNP
13286	330	3	_	_	NNP
13286	330	4	must	must	MD
13286	330	5	be	be	VB
13286	330	6	absolutely	absolutely	RB
13286	330	7	fresh	fresh	JJ
13286	330	8	to	to	TO
13286	330	9	be	be	VB
13286	330	10	good	good	JJ
13286	330	11	,	,	,
13286	330	12	and	and	CC
13286	330	13	when	when	WRB
13286	330	14	in	in	IN
13286	330	15	this	this	DT
13286	330	16	state	state	NN
13286	330	17	their	-PRON-	PRP$
13286	330	18	scales	scale	NNS
13286	330	19	shine	shine	VBP
13286	330	20	like	like	IN
13286	330	21	silver	silver	NN
13286	330	22	.	.	.
13286	331	1	If	if	IN
13286	331	2	kept	keep	VBN
13286	331	3	over	over	RP
13286	331	4	long	long	RB
13286	331	5	their	-PRON-	PRP$
13286	331	6	eyes	eye	NNS
13286	331	7	become	become	VBP
13286	331	8	suffused	suffuse	VBN
13286	331	9	with	with	IN
13286	331	10	blood	blood	NN
13286	331	11	.	.	.
13286	332	1	_	_	NNP
13286	332	2	Mackerel	Mackerel	NNP
13286	332	3	_	_	NNP
13286	332	4	also	also	RB
13286	332	5	must	must	MD
13286	332	6	be	be	VB
13286	332	7	quite	quite	RB
13286	332	8	fresh	fresh	JJ
13286	332	9	.	.	.
13286	333	1	They	-PRON-	PRP
13286	333	2	never	never	RB
13286	333	3	should	should	MD
13286	333	4	be	be	VB
13286	333	5	bought	buy	VBN
13286	333	6	if	if	IN
13286	333	7	either	either	DT
13286	333	8	out	out	IN
13286	333	9	of	of	IN
13286	333	10	condition	condition	NN
13286	333	11	or	or	CC
13286	333	12	season	season	NN
13286	333	13	.	.	.
13286	334	1	If	if	IN
13286	334	2	fresh	fresh	JJ
13286	334	3	they	-PRON-	PRP
13286	334	4	are	be	VBP
13286	334	5	peculiarly	peculiarly	RB
13286	334	6	beautiful	beautiful	JJ
13286	334	7	fish	fish	NN
13286	334	8	,	,	,
13286	334	9	their	-PRON-	PRP$
13286	334	10	backs	back	NNS
13286	334	11	of	of	IN
13286	334	12	an	an	DT
13286	334	13	iridescent	iridescent	JJ
13286	334	14	blue	blue	JJ
13286	334	15	green	green	JJ
13286	334	16	barred	bar	VBN
13286	334	17	with	with	IN
13286	334	18	black	black	JJ
13286	334	19	,	,	,
13286	334	20	and	and	CC
13286	334	21	their	-PRON-	PRP$
13286	334	22	bellies	belly	NNS
13286	334	23	of	of	IN
13286	334	24	a	a	DT
13286	334	25	pearly	pearly	RB
13286	334	26	whiteness	whiteness	NN
13286	334	27	.	.	.
13286	335	1	_	_	NNP
13286	335	2	Smelts	Smelts	NNP
13286	335	3	_	_	NNP
13286	335	4	should	should	MD
13286	335	5	be	be	VB
13286	335	6	stiff	stiff	JJ
13286	335	7	and	and	CC
13286	335	8	silvery	silvery	JJ
13286	335	9	,	,	,
13286	335	10	with	with	IN
13286	335	11	a	a	DT
13286	335	12	delicate	delicate	JJ
13286	335	13	perfume	perfume	NN
13286	335	14	faintly	faintly	RB
13286	335	15	suggestive	suggestive	JJ
13286	335	16	of	of	IN
13286	335	17	cucumber	cucumber	NN
13286	335	18	.	.	.
13286	336	1	_	_	NNP
13286	336	2	Halibut	Halibut	NNP
13286	336	3	_	_	NNP
13286	336	4	is	be	VBZ
13286	336	5	a	a	DT
13286	336	6	wholesome	wholesome	JJ
13286	336	7	fish	fish	NN
13286	336	8	.	.	.
13286	337	1	It	-PRON-	PRP
13286	337	2	should	should	MD
13286	337	3	be	be	VB
13286	337	4	middling	middling	JJ
13286	337	5	size	size	NN
13286	337	6	,	,	,
13286	337	7	thick	thick	JJ
13286	337	8	and	and	CC
13286	337	9	of	of	IN
13286	337	10	a	a	DT
13286	337	11	white	white	JJ
13286	337	12	color	color	NN
13286	337	13	.	.	.
13286	338	1	_	_	NNP
13286	338	2	Lobsters	Lobsters	NNP
13286	338	3	,	,	,
13286	338	4	Crabs	Crabs	NNPS
13286	338	5	,	,	,
13286	338	6	Prawns	Prawns	NNP
13286	338	7	,	,	,
13286	338	8	and	and	CC
13286	338	9	Shrimps	Shrimps	NNP
13286	338	10	_	_	NNP
13286	338	11	are	be	VBP
13286	338	12	stiff	stiff	JJ
13286	338	13	,	,	,
13286	338	14	and	and	CC
13286	338	15	with	with	IN
13286	338	16	the	the	DT
13286	338	17	tails	tail	NNS
13286	338	18	tightly	tightly	RB
13286	338	19	pressed	press	VBD
13286	338	20	against	against	IN
13286	338	21	the	the	DT
13286	338	22	body	body	NN
13286	338	23	.	.	.
13286	339	1	With	with	IN
13286	339	2	the	the	DT
13286	339	3	former	former	JJ
13286	339	4	,	,	,
13286	339	5	weight	weight	NN
13286	339	6	is	be	VBZ
13286	339	7	a	a	DT
13286	339	8	great	great	JJ
13286	339	9	guide	guide	NN
13286	339	10	,	,	,
13286	339	11	as	as	IN
13286	339	12	the	the	DT
13286	339	13	heavier	heavy	JJR
13286	339	14	they	-PRON-	PRP
13286	339	15	are	be	VBP
13286	339	16	the	the	DT
13286	339	17	better	well	JJR
13286	339	18	;	;	:
13286	339	19	but	but	CC
13286	339	20	if	if	IN
13286	339	21	there	there	EX
13286	339	22	be	be	VB
13286	339	23	the	the	DT
13286	339	24	least	least	JJS
13286	339	25	sign	sign	NN
13286	339	26	of	of	IN
13286	339	27	wateriness	wateriness	NN
13286	339	28	,	,	,
13286	339	29	they	-PRON-	PRP
13286	339	30	should	should	MD
13286	339	31	be	be	VB
13286	339	32	rejected	reject	VBN
13286	339	33	at	at	IN
13286	339	34	once	once	RB
13286	339	35	.	.	.
13286	340	1	Vegetables	vegetable	VBZ
13286	340	2	Green	green	JJ
13286	340	3	vegetables	vegetable	NNS
13286	340	4	always	always	RB
13286	340	5	are	be	VBP
13286	340	6	at	at	IN
13286	340	7	their	-PRON-	PRP$
13286	340	8	best	good	JJS
13286	340	9	when	when	WRB
13286	340	10	cheapest	cheap	JJS
13286	340	11	and	and	CC
13286	340	12	most	most	RBS
13286	340	13	plentiful	plentiful	JJ
13286	340	14	.	.	.
13286	341	1	Out	out	IN
13286	341	2	of	of	IN
13286	341	3	season	season	NN
13286	341	4	they	-PRON-	PRP
13286	341	5	never	never	RB
13286	341	6	have	have	VBP
13286	341	7	the	the	DT
13286	341	8	same	same	JJ
13286	341	9	flavor	flavor	NN
13286	341	10	,	,	,
13286	341	11	however	however	RB
13286	341	12	well	well	RB
13286	341	13	they	-PRON-	PRP
13286	341	14	may	may	MD
13286	341	15	be	be	VB
13286	341	16	grown	grow	VBN
13286	341	17	.	.	.
13286	342	1	Excepting	except	VBG
13286	342	2	artichokes	artichoke	NNS
13286	342	3	,	,	,
13286	342	4	all	all	DT
13286	342	5	summer	summer	NN
13286	342	6	vegetables	vegetable	NNS
13286	342	7	,	,	,
13286	342	8	as	as	IN
13286	342	9	lettuce	lettuce	NN
13286	342	10	,	,	,
13286	342	11	peas	pea	NNS
13286	342	12	,	,	,
13286	342	13	beans	bean	NNS
13286	342	14	,	,	,
13286	342	15	and	and	CC
13286	342	16	asparagus	asparagus	NN
13286	342	17	should	should	MD
13286	342	18	be	be	VB
13286	342	19	cooked	cook	VBN
13286	342	20	as	as	RB
13286	342	21	soon	soon	RB
13286	342	22	as	as	IN
13286	342	23	possible	possible	JJ
13286	342	24	after	after	IN
13286	342	25	gathering	gathering	NN
13286	342	26	.	.	.
13286	343	1	The	the	DT
13286	343	2	freshness	freshness	NN
13286	343	3	of	of	IN
13286	343	4	most	most	JJS
13286	343	5	vegetables	vegetable	NNS
13286	343	6	may	may	MD
13286	343	7	be	be	VB
13286	343	8	ascertained	ascertain	VBN
13286	343	9	easily	easily	RB
13286	343	10	by	by	IN
13286	343	11	taking	take	VBG
13286	343	12	a	a	DT
13286	343	13	leaf	leaf	NN
13286	343	14	or	or	CC
13286	343	15	a	a	DT
13286	343	16	pod	pod	NN
13286	343	17	between	between	IN
13286	343	18	the	the	DT
13286	343	19	fingers	finger	NNS
13286	343	20	.	.	.
13286	344	1	If	if	IN
13286	344	2	fresh	fresh	JJ
13286	344	3	this	this	DT
13286	344	4	will	will	MD
13286	344	5	snap	snap	VB
13286	344	6	off	off	RP
13286	344	7	short	short	JJ
13286	344	8	and	and	CC
13286	344	9	crisp	crisp	JJ
13286	344	10	,	,	,
13286	344	11	while	while	IN
13286	344	12	if	if	IN
13286	344	13	stale	stale	JJ
13286	344	14	it	-PRON-	PRP
13286	344	15	will	will	MD
13286	344	16	be	be	VB
13286	344	17	limp	limp	JJ
13286	344	18	and	and	CC
13286	344	19	soft	soft	JJ
13286	344	20	.	.	.
13286	345	1	It	-PRON-	PRP
13286	345	2	is	be	VBZ
13286	345	3	an	an	DT
13286	345	4	economy	economy	NN
13286	345	5	to	to	TO
13286	345	6	buy	buy	VB
13286	345	7	winter	winter	NN
13286	345	8	vegetables	vegetable	NNS
13286	345	9	,	,	,
13286	345	10	such	such	JJ
13286	345	11	as	as	IN
13286	345	12	carrots	carrot	NNS
13286	345	13	,	,	,
13286	345	14	parsnips	parsnip	NNS
13286	345	15	,	,	,
13286	345	16	turnips	turnip	NNS
13286	345	17	,	,	,
13286	345	18	beets	beet	NNS
13286	345	19	,	,	,
13286	345	20	celery	celery	NN
13286	345	21	,	,	,
13286	345	22	and	and	CC
13286	345	23	potatoes	potato	NNS
13286	345	24	in	in	IN
13286	345	25	large	large	JJ
13286	345	26	quantities	quantity	NNS
13286	345	27	,	,	,
13286	345	28	if	if	IN
13286	345	29	you	-PRON-	PRP
13286	345	30	have	have	VBP
13286	345	31	storage	storage	NN
13286	345	32	room	room	NN
13286	345	33	,	,	,
13286	345	34	as	as	IN
13286	345	35	if	if	IN
13286	345	36	buried	bury	VBN
13286	345	37	in	in	IN
13286	345	38	sand	sand	NN
13286	345	39	and	and	CC
13286	345	40	kept	keep	VBD
13286	345	41	from	from	IN
13286	345	42	the	the	DT
13286	345	43	frost	frost	NN
13286	345	44	they	-PRON-	PRP
13286	345	45	may	may	MD
13286	345	46	be	be	VB
13286	345	47	kept	keep	VBN
13286	345	48	a	a	DT
13286	345	49	considerable	considerable	JJ
13286	345	50	time	time	NN
13286	345	51	.	.	.
13286	346	1	Onions	onion	NNS
13286	346	2	should	should	MD
13286	346	3	be	be	VB
13286	346	4	kept	keep	VBN
13286	346	5	hung	hang	VBN
13286	346	6	up	up	RP
13286	346	7	in	in	IN
13286	346	8	a	a	DT
13286	346	9	cool	cool	JJ
13286	346	10	,	,	,
13286	346	11	dry	dry	JJ
13286	346	12	place	place	NN
13286	346	13	.	.	.
13286	347	1	If	if	IN
13286	347	2	allowed	allow	VBN
13286	347	3	to	to	TO
13286	347	4	sprout	sprout	VB
13286	347	5	the	the	DT
13286	347	6	flavor	flavor	NN
13286	347	7	becomes	become	VBZ
13286	347	8	rank	rank	NN
13286	347	9	and	and	CC
13286	347	10	coarse	coarse	JJ
13286	347	11	.	.	.
13286	348	1	Eggs	Eggs	NNP
13286	348	2	A	a	DT
13286	348	3	mode	mode	NN
13286	348	4	of	of	IN
13286	348	5	ascertaining	ascertain	VBG
13286	348	6	the	the	DT
13286	348	7	freshness	freshness	NN
13286	348	8	of	of	IN
13286	348	9	eggs	egg	NNS
13286	348	10	is	be	VBZ
13286	348	11	to	to	TO
13286	348	12	hold	hold	VB
13286	348	13	them	-PRON-	PRP
13286	348	14	before	before	IN
13286	348	15	a	a	DT
13286	348	16	lighted	light	VBN
13286	348	17	candle	candle	NN
13286	348	18	or	or	CC
13286	348	19	to	to	IN
13286	348	20	the	the	DT
13286	348	21	light	light	NN
13286	348	22	,	,	,
13286	348	23	and	and	CC
13286	348	24	if	if	IN
13286	348	25	the	the	DT
13286	348	26	egg	egg	NN
13286	348	27	looks	look	VBZ
13286	348	28	clear	clear	JJ
13286	348	29	,	,	,
13286	348	30	it	-PRON-	PRP
13286	348	31	will	will	MD
13286	348	32	be	be	VB
13286	348	33	tolerably	tolerably	RB
13286	348	34	good	good	JJ
13286	348	35	;	;	:
13286	348	36	if	if	IN
13286	348	37	thick	thick	JJ
13286	348	38	,	,	,
13286	348	39	it	-PRON-	PRP
13286	348	40	is	be	VBZ
13286	348	41	stale	stale	JJ
13286	348	42	;	;	:
13286	348	43	and	and	CC
13286	348	44	if	if	IN
13286	348	45	there	there	EX
13286	348	46	is	be	VBZ
13286	348	47	a	a	DT
13286	348	48	black	black	JJ
13286	348	49	spot	spot	NN
13286	348	50	attached	attach	VBN
13286	348	51	to	to	IN
13286	348	52	the	the	DT
13286	348	53	shell	shell	NN
13286	348	54	,	,	,
13286	348	55	it	-PRON-	PRP
13286	348	56	is	be	VBZ
13286	348	57	worthless	worthless	JJ
13286	348	58	.	.	.
13286	349	1	No	no	DT
13286	349	2	egg	egg	NN
13286	349	3	should	should	MD
13286	349	4	be	be	VB
13286	349	5	used	use	VBN
13286	349	6	for	for	IN
13286	349	7	culinary	culinary	JJ
13286	349	8	purposes	purpose	NNS
13286	349	9	with	with	IN
13286	349	10	the	the	DT
13286	349	11	slightest	slight	JJS
13286	349	12	taint	taint	NN
13286	349	13	in	in	IN
13286	349	14	it	-PRON-	PRP
13286	349	15	,	,	,
13286	349	16	as	as	IN
13286	349	17	it	-PRON-	PRP
13286	349	18	will	will	MD
13286	349	19	render	render	VB
13286	349	20	perfectly	perfectly	RB
13286	349	21	useless	useless	JJ
13286	349	22	those	those	DT
13286	349	23	with	with	IN
13286	349	24	which	which	WDT
13286	349	25	it	-PRON-	PRP
13286	349	26	has	have	VBZ
13286	349	27	been	be	VBN
13286	349	28	mixed	mix	VBN
13286	349	29	.	.	.
13286	350	1	Eggs	egg	NNS
13286	350	2	may	may	MD
13286	350	3	be	be	VB
13286	350	4	preserved	preserve	VBN
13286	350	5	,	,	,
13286	350	6	however	however	RB
13286	350	7	,	,	,
13286	350	8	for	for	IN
13286	350	9	a	a	DT
13286	350	10	considerable	considerable	JJ
13286	350	11	time	time	NN
13286	350	12	without	without	IN
13286	350	13	any	any	DT
13286	350	14	further	further	JJ
13286	350	15	special	special	JJ
13286	350	16	precaution	precaution	NN
13286	350	17	than	than	IN
13286	350	18	that	that	DT
13286	350	19	of	of	IN
13286	350	20	keeping	keep	VBG
13286	350	21	them	-PRON-	PRP
13286	350	22	in	in	IN
13286	350	23	a	a	DT
13286	350	24	cool	cool	JJ
13286	350	25	place	place	NN
13286	350	26	.	.	.
13286	351	1	A	a	DT
13286	351	2	very	very	RB
13286	351	3	effective	effective	JJ
13286	351	4	method	method	NN
13286	351	5	of	of	IN
13286	351	6	preserving	preserve	VBG
13286	351	7	eggs	egg	NNS
13286	351	8	for	for	IN
13286	351	9	winter	winter	NN
13286	351	10	use	use	NN
13286	351	11	is	be	VBZ
13286	351	12	to	to	TO
13286	351	13	rub	rub	VB
13286	351	14	a	a	DT
13286	351	15	little	little	JJ
13286	351	16	melted	melted	JJ
13286	351	17	Crisco	Crisco	NNP
13286	351	18	over	over	IN
13286	351	19	each	each	DT
13286	351	20	to	to	TO
13286	351	21	close	close	VB
13286	351	22	the	the	DT
13286	351	23	pores	pore	NNS
13286	351	24	,	,	,
13286	351	25	and	and	CC
13286	351	26	then	then	RB
13286	351	27	to	to	TO
13286	351	28	pack	pack	VB
13286	351	29	the	the	DT
13286	351	30	eggs	egg	NNS
13286	351	31	in	in	IN
13286	351	32	bran	bran	NN
13286	351	33	,	,	,
13286	351	34	salt	salt	NN
13286	351	35	or	or	CC
13286	351	36	sawdust	sawdust	NNP
13286	351	37	,	,	,
13286	351	38	not	not	RB
13286	351	39	allowing	allow	VBG
13286	351	40	them	-PRON-	PRP
13286	351	41	to	to	TO
13286	351	42	touch	touch	VB
13286	351	43	each	each	DT
13286	351	44	other	other	JJ
13286	351	45	.	.	.
13286	352	1	[	[	-LRB-
13286	352	2	Illustration	illustration	NN
13286	352	3	]	]	-RRB-
13286	352	4	_	_	NNP
13286	352	5	Methods	Methods	NNPS
13286	352	6	of	of	IN
13286	352	7	Cooking	Cooking	NNP
13286	352	8	_	_	NNP
13286	352	9	There	there	EX
13286	352	10	are	be	VBP
13286	352	11	seven	seven	CD
13286	352	12	chief	chief	JJ
13286	352	13	methods	method	NNS
13286	352	14	of	of	IN
13286	352	15	cooking	cook	VBG
13286	352	16	meat	meat	NN
13286	352	17	--	--	:
13286	352	18	roasting	roast	VBG
13286	352	19	,	,	,
13286	352	20	boiling	boil	VBG
13286	352	21	,	,	,
13286	352	22	baking	baking	NN
13286	352	23	,	,	,
13286	352	24	stewing	stew	VBG
13286	352	25	,	,	,
13286	352	26	frying	fry	VBG
13286	352	27	,	,	,
13286	352	28	broiling	broiling	NN
13286	352	29	and	and	CC
13286	352	30	poaching	poaching	NN
13286	352	31	.	.	.
13286	353	1	The	the	DT
13286	353	2	first	first	JJ
13286	353	3	three	three	CD
13286	353	4	are	be	VBP
13286	353	5	most	most	RBS
13286	353	6	suitable	suitable	JJ
13286	353	7	for	for	IN
13286	353	8	joints	joint	NNS
13286	353	9	weighing	weigh	VBG
13286	353	10	four	four	CD
13286	353	11	pounds	pound	NNS
13286	353	12	or	or	CC
13286	353	13	more	more	JJR
13286	353	14	,	,	,
13286	353	15	but	but	CC
13286	353	16	not	not	RB
13286	353	17	satisfactory	satisfactory	JJ
13286	353	18	for	for	IN
13286	353	19	smaller	small	JJR
13286	353	20	pieces	piece	NNS
13286	353	21	which	which	WDT
13286	353	22	are	be	VBP
13286	353	23	liable	liable	JJ
13286	353	24	to	to	TO
13286	353	25	become	become	VB
13286	353	26	hard	hard	JJ
13286	353	27	and	and	CC
13286	353	28	flavorless	flavorless	JJ
13286	353	29	by	by	IN
13286	353	30	the	the	DT
13286	353	31	drying	drying	NN
13286	353	32	up	up	RP
13286	353	33	or	or	CC
13286	353	34	loss	loss	VB
13286	353	35	of	of	IN
13286	353	36	their	-PRON-	PRP$
13286	353	37	juices	juice	NNS
13286	353	38	.	.	.
13286	354	1	Of	of	IN
13286	354	2	the	the	DT
13286	354	3	other	other	JJ
13286	354	4	three	three	CD
13286	354	5	methods	method	NNS
13286	354	6	,	,	,
13286	354	7	stewing	stewing	NN
13286	354	8	may	may	MD
13286	354	9	be	be	VB
13286	354	10	applied	apply	VBN
13286	354	11	to	to	IN
13286	354	12	fairly	fairly	RB
13286	354	13	large	large	JJ
13286	354	14	and	and	CC
13286	354	15	solid	solid	JJ
13286	354	16	pieces	piece	NNS
13286	354	17	,	,	,
13286	354	18	but	but	CC
13286	354	19	it	-PRON-	PRP
13286	354	20	is	be	VBZ
13286	354	21	better	well	JJR
13286	354	22	for	for	IN
13286	354	23	smaller	small	JJR
13286	354	24	thin	thin	JJ
13286	354	25	ones	one	NNS
13286	354	26	,	,	,
13286	354	27	while	while	IN
13286	354	28	frying	fry	VBG
13286	354	29	and	and	CC
13286	354	30	broiling	broiling	NN
13286	354	31	can	can	MD
13286	354	32	be	be	VB
13286	354	33	used	use	VBN
13286	354	34	only	only	RB
13286	354	35	for	for	IN
13286	354	36	steaks	steak	NNS
13286	354	37	,	,	,
13286	354	38	chops	chop	NNS
13286	354	39	,	,	,
13286	354	40	and	and	CC
13286	354	41	similar	similar	JJ
13286	354	42	cuts	cut	NNS
13286	354	43	.	.	.
13286	355	1	Braising	braise	VBG
13286	355	2	and	and	CC
13286	355	3	steaming	steam	VBG
13286	355	4	are	be	VBP
13286	355	5	combinations	combination	NNS
13286	355	6	and	and	CC
13286	355	7	modifications	modification	NNS
13286	355	8	of	of	IN
13286	355	9	these	these	DT
13286	355	10	methods	method	NNS
13286	355	11	.	.	.
13286	356	1	Roasting	roast	VBG
13286	356	2	Roasting	roasting	NN
13286	356	3	is	be	VBZ
13286	356	4	one	one	CD
13286	356	5	of	of	IN
13286	356	6	the	the	DT
13286	356	7	oldest	old	JJS
13286	356	8	methods	method	NNS
13286	356	9	of	of	IN
13286	356	10	cooking	cook	VBG
13286	356	11	on	on	IN
13286	356	12	record	record	NN
13286	356	13	,	,	,
13286	356	14	and	and	CC
13286	356	15	still	still	RB
13286	356	16	remains	remain	VBZ
13286	356	17	the	the	DT
13286	356	18	favorite	favorite	JJ
13286	356	19	form	form	NN
13286	356	20	of	of	IN
13286	356	21	cooking	cook	VBG
13286	356	22	joints	joint	NNS
13286	356	23	of	of	IN
13286	356	24	meat	meat	NN
13286	356	25	or	or	CC
13286	356	26	birds	bird	NNS
13286	356	27	.	.	.
13286	357	1	The	the	DT
13286	357	2	success	success	NN
13286	357	3	of	of	IN
13286	357	4	every	every	DT
13286	357	5	method	method	NN
13286	357	6	of	of	IN
13286	357	7	cooking	cooking	NN
13286	357	8	depends	depend	VBZ
13286	357	9	largely	largely	RB
13286	357	10	upon	upon	IN
13286	357	11	the	the	DT
13286	357	12	correct	correct	JJ
13286	357	13	management	management	NN
13286	357	14	of	of	IN
13286	357	15	the	the	DT
13286	357	16	fire	fire	NN
13286	357	17	.	.	.
13286	358	1	In	in	IN
13286	358	2	roasting	roast	VBG
13286	358	3	,	,	,
13286	358	4	this	this	DT
13286	358	5	is	be	VBZ
13286	358	6	particularly	particularly	RB
13286	358	7	the	the	DT
13286	358	8	case	case	NN
13286	358	9	,	,	,
13286	358	10	as	as	IN
13286	358	11	a	a	DT
13286	358	12	clear	clear	JJ
13286	358	13	,	,	,
13286	358	14	brisk	brisk	JJ
13286	358	15	and	and	CC
13286	358	16	yet	yet	CC
13286	358	17	steady	steady	JJ
13286	358	18	fire	fire	NN
13286	358	19	is	be	VBZ
13286	358	20	needed	need	VBN
13286	358	21	.	.	.
13286	359	1	To	to	TO
13286	359	2	roast	roast	VB
13286	359	3	a	a	DT
13286	359	4	joint	joint	NN
13286	359	5	it	-PRON-	PRP
13286	359	6	should	should	MD
13286	359	7	be	be	VB
13286	359	8	placed	place	VBN
13286	359	9	before	before	IN
13286	359	10	great	great	JJ
13286	359	11	heat	heat	NN
13286	359	12	for	for	IN
13286	359	13	the	the	DT
13286	359	14	first	first	JJ
13286	359	15	ten	ten	CD
13286	359	16	minutes	minute	NNS
13286	359	17	and	and	CC
13286	359	18	then	then	RB
13286	359	19	allowed	allow	VBN
13286	359	20	to	to	TO
13286	359	21	cook	cook	VB
13286	359	22	more	more	RBR
13286	359	23	slowly	slowly	RB
13286	359	24	.	.	.
13286	360	1	The	the	DT
13286	360	2	great	great	JJ
13286	360	3	heat	heat	NN
13286	360	4	hardens	harden	VBZ
13286	360	5	the	the	DT
13286	360	6	outside	outside	NN
13286	360	7	of	of	IN
13286	360	8	the	the	DT
13286	360	9	meat	meat	NN
13286	360	10	and	and	CC
13286	360	11	keeps	keep	VBZ
13286	360	12	in	in	IN
13286	360	13	the	the	DT
13286	360	14	juices	juice	NNS
13286	360	15	.	.	.
13286	361	1	If	if	IN
13286	361	2	allowed	allow	VBN
13286	361	3	to	to	TO
13286	361	4	cook	cook	VB
13286	361	5	quickly	quickly	RB
13286	361	6	all	all	PDT
13286	361	7	the	the	DT
13286	361	8	time	time	NN
13286	361	9	the	the	DT
13286	361	10	meat	meat	NN
13286	361	11	is	be	VBZ
13286	361	12	likely	likely	JJ
13286	361	13	to	to	TO
13286	361	14	be	be	VB
13286	361	15	tough	tough	JJ
13286	361	16	.	.	.
13286	362	1	The	the	DT
13286	362	2	fire	fire	NN
13286	362	3	should	should	MD
13286	362	4	be	be	VB
13286	362	5	bright	bright	JJ
13286	362	6	and	and	CC
13286	362	7	clear	clear	JJ
13286	362	8	.	.	.
13286	363	1	The	the	DT
13286	363	2	joint	joint	NN
13286	363	3	should	should	MD
13286	363	4	be	be	VB
13286	363	5	basted	baste	VBN
13286	363	6	about	about	IN
13286	363	7	every	every	DT
13286	363	8	ten	ten	CD
13286	363	9	minutes	minute	NNS
13286	363	10	,	,	,
13286	363	11	as	as	IN
13286	363	12	this	this	DT
13286	363	13	helps	help	VBZ
13286	363	14	to	to	TO
13286	363	15	cook	cook	VB
13286	363	16	it	-PRON-	PRP
13286	363	17	,	,	,
13286	363	18	keeps	keep	VBZ
13286	363	19	it	-PRON-	PRP
13286	363	20	juicy	juicy	JJ
13286	363	21	and	and	CC
13286	363	22	improves	improve	VBZ
13286	363	23	the	the	DT
13286	363	24	flavor	flavor	NN
13286	363	25	.	.	.
13286	364	1	The	the	DT
13286	364	2	time	time	NN
13286	364	3	allowed	allow	VBN
13286	364	4	is	be	VBZ
13286	364	5	fifteen	fifteen	CD
13286	364	6	minutes	minute	NNS
13286	364	7	for	for	IN
13286	364	8	every	every	DT
13286	364	9	pound	pound	NN
13286	364	10	,	,	,
13286	364	11	twenty	twenty	CD
13286	364	12	minutes	minute	NNS
13286	364	13	over	over	RP
13286	364	14	for	for	IN
13286	364	15	beef	beef	NN
13286	364	16	and	and	CC
13286	364	17	mutton	mutton	NN
13286	364	18	;	;	,
13286	364	19	for	for	IN
13286	364	20	veal	veal	NN
13286	364	21	and	and	CC
13286	364	22	pork	pork	NN
13286	364	23	twenty	twenty	CD
13286	364	24	minutes	minute	NNS
13286	364	25	for	for	IN
13286	364	26	every	every	DT
13286	364	27	pound	pound	NN
13286	364	28	and	and	CC
13286	364	29	thirty	thirty	CD
13286	364	30	minutes	minute	NNS
13286	364	31	over	over	RP
13286	364	32	.	.	.
13286	365	1	Oven	Oven	NNP
13286	365	2	Roasting	Roasting	NNP
13286	365	3	Roasting	roast	VBG
13286	365	4	in	in	IN
13286	365	5	the	the	DT
13286	365	6	oven	oven	NN
13286	365	7	of	of	IN
13286	365	8	ordinary	ordinary	JJ
13286	365	9	coal	coal	NN
13286	365	10	stoves	stove	NNS
13286	365	11	or	or	CC
13286	365	12	ranges	range	VBZ
13286	365	13	is	be	VBZ
13286	365	14	not	not	RB
13286	365	15	considered	consider	VBN
13286	365	16	so	so	RB
13286	365	17	good	good	JJ
13286	365	18	as	as	IN
13286	365	19	roasting	roast	VBG
13286	365	20	before	before	IN
13286	365	21	an	an	DT
13286	365	22	open	open	JJ
13286	365	23	fire	fire	NN
13286	365	24	;	;	:
13286	365	25	nevertheless	nevertheless	RB
13286	365	26	it	-PRON-	PRP
13286	365	27	may	may	MD
13286	365	28	be	be	VB
13286	365	29	said	say	VBN
13286	365	30	safely	safely	RB
13286	365	31	that	that	IN
13286	365	32	the	the	DT
13286	365	33	greatest	great	JJS
13286	365	34	part	part	NN
13286	365	35	of	of	IN
13286	365	36	meat	meat	NN
13286	365	37	roasting	roasting	NN
13286	365	38	is	be	VBZ
13286	365	39	done	do	VBN
13286	365	40	in	in	IN
13286	365	41	close	close	JJ
13286	365	42	ovens	oven	NNS
13286	365	43	.	.	.
13286	366	1	It	-PRON-	PRP
13286	366	2	appears	appear	VBZ
13286	366	3	,	,	,
13286	366	4	from	from	IN
13286	366	5	various	various	JJ
13286	366	6	experiments	experiment	NNS
13286	366	7	that	that	WDT
13286	366	8	meat	meat	NN
13286	366	9	roasted	roast	VBD
13286	366	10	or	or	CC
13286	366	11	baked	bake	VBD
13286	366	12	in	in	IN
13286	366	13	a	a	DT
13286	366	14	close	close	JJ
13286	366	15	oven	oven	JJ
13286	366	16	loses	lose	VBZ
13286	366	17	rather	rather	RB
13286	366	18	less	less	JJR
13286	366	19	of	of	IN
13286	366	20	its	-PRON-	PRP$
13286	366	21	weight	weight	NN
13286	366	22	than	than	IN
13286	366	23	if	if	IN
13286	366	24	roasted	roast	VBN
13286	366	25	by	by	IN
13286	366	26	an	an	DT
13286	366	27	open	open	JJ
13286	366	28	fire	fire	NN
13286	366	29	.	.	.
13286	367	1	The	the	DT
13286	367	2	excellence	excellence	NN
13286	367	3	of	of	IN
13286	367	4	a	a	DT
13286	367	5	roast	roast	NN
13286	367	6	depends	depend	VBZ
13286	367	7	to	to	IN
13286	367	8	a	a	DT
13286	367	9	great	great	JJ
13286	367	10	extent	extent	NN
13286	367	11	upon	upon	IN
13286	367	12	the	the	DT
13286	367	13	amount	amount	NN
13286	367	14	of	of	IN
13286	367	15	basting	baste	VBG
13286	367	16	it	-PRON-	PRP
13286	367	17	receives	receive	VBZ
13286	367	18	.	.	.
13286	368	1	Some	some	DT
13286	368	2	cooks	cook	NNS
13286	368	3	season	season	VBP
13286	368	4	a	a	DT
13286	368	5	joint	joint	NN
13286	368	6	before	before	IN
13286	368	7	it	-PRON-	PRP
13286	368	8	is	be	VBZ
13286	368	9	cooked	cook	VBN
13286	368	10	,	,	,
13286	368	11	while	while	IN
13286	368	12	others	other	NNS
13286	368	13	season	season	VBP
13286	368	14	it	-PRON-	PRP
13286	368	15	with	with	IN
13286	368	16	salt	salt	NN
13286	368	17	and	and	CC
13286	368	18	pepper	pepper	NN
13286	368	19	just	just	RB
13286	368	20	before	before	IN
13286	368	21	it	-PRON-	PRP
13286	368	22	is	be	VBZ
13286	368	23	served	serve	VBN
13286	368	24	.	.	.
13286	369	1	There	there	EX
13286	369	2	is	be	VBZ
13286	369	3	a	a	DT
13286	369	4	difference	difference	NN
13286	369	5	of	of	IN
13286	369	6	opinion	opinion	NN
13286	369	7	as	as	IN
13286	369	8	to	to	TO
13286	369	9	which	which	WDT
13286	369	10	is	be	VBZ
13286	369	11	the	the	DT
13286	369	12	more	more	RBR
13286	369	13	correct	correct	JJ
13286	369	14	way	way	NN
13286	369	15	of	of	IN
13286	369	16	the	the	DT
13286	369	17	two	two	CD
13286	369	18	.	.	.
13286	370	1	Meat	meat	NN
13286	370	2	of	of	IN
13286	370	3	newly	newly	RB
13286	370	4	killed	kill	VBN
13286	370	5	animals	animal	NNS
13286	370	6	requires	require	VBZ
13286	370	7	longer	long	JJR
13286	370	8	cooking	cook	VBG
13286	370	9	than	than	IN
13286	370	10	meat	meat	NN
13286	370	11	which	which	WDT
13286	370	12	has	have	VBZ
13286	370	13	been	be	VBN
13286	370	14	hung	hang	VBN
13286	370	15	for	for	IN
13286	370	16	a	a	DT
13286	370	17	time	time	NN
13286	370	18	.	.	.
13286	371	1	In	in	IN
13286	371	2	warm	warm	JJ
13286	371	3	weather	weather	NN
13286	371	4	joints	joint	NNS
13286	371	5	require	require	VBP
13286	371	6	slightly	slightly	RB
13286	371	7	less	less	JJR
13286	371	8	time	time	NN
13286	371	9	for	for	IN
13286	371	10	roasting	roast	VBG
13286	371	11	than	than	IN
13286	371	12	in	in	IN
13286	371	13	cold	cold	NN
13286	371	14	.	.	.
13286	372	1	Boned	boned	JJ
13286	372	2	and	and	CC
13286	372	3	rolled	roll	VBD
13286	372	4	or	or	CC
13286	372	5	stuffed	stuff	VBN
13286	372	6	meats	meat	NNS
13286	372	7	require	require	VBP
13286	372	8	longer	long	RBR
13286	372	9	cooking	cook	VBG
13286	372	10	than	than	IN
13286	372	11	the	the	DT
13286	372	12	same	same	JJ
13286	372	13	joints	joint	NNS
13286	372	14	would	would	MD
13286	372	15	if	if	IN
13286	372	16	neither	neither	DT
13286	372	17	rolled	roll	VBN
13286	372	18	nor	nor	CC
13286	372	19	stuffed	stuff	VBN
13286	372	20	.	.	.
13286	373	1	The	the	DT
13286	373	2	meat	meat	NN
13286	373	3	of	of	IN
13286	373	4	young	young	JJ
13286	373	5	animals	animal	NNS
13286	373	6	and	and	CC
13286	373	7	that	that	DT
13286	373	8	of	of	IN
13286	373	9	old	old	JJ
13286	373	10	ones	one	NNS
13286	373	11	requires	require	VBZ
13286	373	12	different	different	JJ
13286	373	13	treatment	treatment	NN
13286	373	14	.	.	.
13286	374	1	As	as	IN
13286	374	2	a	a	DT
13286	374	3	rule	rule	NN
13286	374	4	young	young	JJ
13286	374	5	flesh	flesh	NN
13286	374	6	,	,	,
13286	374	7	containing	contain	VBG
13286	374	8	less	less	JJR
13286	374	9	fibrine	fibrine	NN
13286	374	10	,	,	,
13286	374	11	requires	require	VBZ
13286	374	12	longer	long	JJR
13286	374	13	cooking	cook	VBG
13286	374	14	.	.	.
13286	375	1	White	white	JJ
13286	375	2	meat	meat	NN
13286	375	3	,	,	,
13286	375	4	such	such	JJ
13286	375	5	as	as	IN
13286	375	6	pork	pork	NN
13286	375	7	,	,	,
13286	375	8	veal	veal	NN
13286	375	9	and	and	CC
13286	375	10	lamb	lamb	NN
13286	375	11	,	,	,
13286	375	12	always	always	RB
13286	375	13	should	should	MD
13286	375	14	be	be	VB
13286	375	15	well	well	RB
13286	375	16	cooked	cook	VBN
13286	375	17	and	and	CC
13286	375	18	never	never	RB
13286	375	19	must	must	MD
13286	375	20	be	be	VB
13286	375	21	served	serve	VBN
13286	375	22	rare	rare	JJ
13286	375	23	.	.	.
13286	376	1	The	the	DT
13286	376	2	exact	exact	JJ
13286	376	3	time	time	NN
13286	376	4	and	and	CC
13286	376	5	process	process	NN
13286	376	6	of	of	IN
13286	376	7	roasting	roasting	NN
13286	376	8	must	must	MD
13286	376	9	be	be	VB
13286	376	10	left	leave	VBN
13286	376	11	to	to	IN
13286	376	12	the	the	DT
13286	376	13	good	good	JJ
13286	376	14	management	management	NN
13286	376	15	of	of	IN
13286	376	16	the	the	DT
13286	376	17	cook	cook	NN
13286	376	18	,	,	,
13286	376	19	who	who	WP
13286	376	20	must	must	MD
13286	376	21	be	be	VB
13286	376	22	guided	guide	VBN
13286	376	23	by	by	IN
13286	376	24	circumstances	circumstance	NNS
13286	376	25	and	and	CC
13286	376	26	conditions	condition	NNS
13286	376	27	.	.	.
13286	377	1	The	the	DT
13286	377	2	cook	cook	NN
13286	377	3	's	's	POS
13286	377	4	business	business	NN
13286	377	5	is	be	VBZ
13286	377	6	to	to	TO
13286	377	7	serve	serve	VB
13286	377	8	the	the	DT
13286	377	9	joint	joint	JJ
13286	377	10	as	as	IN
13286	377	11	full	full	JJ
13286	377	12	of	of	IN
13286	377	13	nourishing	nourish	VBG
13286	377	14	qualities	quality	NNS
13286	377	15	as	as	IN
13286	377	16	possible	possible	JJ
13286	377	17	.	.	.
13286	378	1	Though	though	IN
13286	378	2	roasting	roast	VBG
13286	378	3	is	be	VBZ
13286	378	4	considered	consider	VBN
13286	378	5	one	one	CD
13286	378	6	of	of	IN
13286	378	7	the	the	DT
13286	378	8	easiest	easy	JJS
13286	378	9	and	and	CC
13286	378	10	most	most	RBS
13286	378	11	simple	simple	JJ
13286	378	12	processes	process	NNS
13286	378	13	of	of	IN
13286	378	14	cookery	cookery	NN
13286	378	15	,	,	,
13286	378	16	it	-PRON-	PRP
13286	378	17	really	really	RB
13286	378	18	requires	require	VBZ
13286	378	19	quite	quite	RB
13286	378	20	as	as	RB
13286	378	21	much	much	JJ
13286	378	22	attention	attention	NN
13286	378	23	to	to	TO
13286	378	24	obtain	obtain	VB
13286	378	25	perfect	perfect	JJ
13286	378	26	results	result	NNS
13286	378	27	as	as	IN
13286	378	28	is	be	VBZ
13286	378	29	necessary	necessary	JJ
13286	378	30	to	to	TO
13286	378	31	prepare	prepare	VB
13286	378	32	so	so	RB
13286	378	33	-	-	HYPH
13286	378	34	called	call	VBN
13286	378	35	"	"	``
13286	378	36	made	make	VBN
13286	378	37	"	"	''
13286	378	38	dishes	dish	NNS
13286	378	39	,	,	,
13286	378	40	the	the	DT
13286	378	41	recognized	recognize	VBN
13286	378	42	test	test	NN
13286	378	43	for	for	IN
13286	378	44	good	good	JJ
13286	378	45	cooks	cook	NNS
13286	378	46	.	.	.
13286	379	1	Boiling	boil	VBG
13286	379	2	Boiling	boiling	NN
13286	379	3	(	(	-LRB-
13286	379	4	of	of	IN
13286	379	5	fresh	fresh	JJ
13286	379	6	meat).--This	meat).--This	NNP
13286	379	7	is	be	VBZ
13286	379	8	cookery	cookery	NN
13286	379	9	by	by	IN
13286	379	10	immersion	immersion	NN
13286	379	11	in	in	IN
13286	379	12	boiling	boil	VBG
13286	379	13	liquid	liquid	NN
13286	379	14	,	,	,
13286	379	15	which	which	WDT
13286	379	16	after	after	IN
13286	379	17	a	a	DT
13286	379	18	few	few	JJ
13286	379	19	minutes	minute	NNS
13286	379	20	is	be	VBZ
13286	379	21	reduced	reduce	VBN
13286	379	22	to	to	IN
13286	379	23	simmering	simmer	VBG
13286	379	24	.	.	.
13286	380	1	The	the	DT
13286	380	2	object	object	NN
13286	380	3	of	of	IN
13286	380	4	the	the	DT
13286	380	5	high	high	JJ
13286	380	6	temperature	temperature	NN
13286	380	7	at	at	IN
13286	380	8	first	first	RB
13286	380	9	is	be	VBZ
13286	380	10	to	to	TO
13286	380	11	harden	harden	VB
13286	380	12	the	the	DT
13286	380	13	surface	surface	NN
13286	380	14	albumen	albuman	NNS
13286	380	15	and	and	CC
13286	380	16	so	so	RB
13286	380	17	seal	seal	VB
13286	380	18	the	the	DT
13286	380	19	pores	pore	NNS
13286	380	20	and	and	CC
13286	380	21	prevent	prevent	VB
13286	380	22	the	the	DT
13286	380	23	escape	escape	NN
13286	380	24	of	of	IN
13286	380	25	the	the	DT
13286	380	26	juices	juice	NNS
13286	380	27	.	.	.
13286	381	1	If	if	IN
13286	381	2	continued	continue	VBN
13286	381	3	too	too	RB
13286	381	4	long	long	RB
13286	381	5	,	,	,
13286	381	6	this	this	DT
13286	381	7	degree	degree	NN
13286	381	8	of	of	IN
13286	381	9	heat	heat	NN
13286	381	10	would	would	MD
13286	381	11	tend	tend	VB
13286	381	12	to	to	TO
13286	381	13	toughen	toughen	VB
13286	381	14	the	the	DT
13286	381	15	joint	joint	NN
13286	381	16	throughout	throughout	IN
13286	381	17	;	;	:
13286	381	18	after	after	IN
13286	381	19	the	the	DT
13286	381	20	first	first	JJ
13286	381	21	few	few	JJ
13286	381	22	minutes	minute	NNS
13286	381	23	,	,	,
13286	381	24	therefore	therefore	RB
13286	381	25	,	,	,
13286	381	26	the	the	DT
13286	381	27	heat	heat	NN
13286	381	28	must	must	MD
13286	381	29	be	be	VB
13286	381	30	reduced	reduce	VBN
13286	381	31	to	to	IN
13286	381	32	about	about	IN
13286	381	33	180Â	180â	CD
13286	381	34	°	°	,
13286	381	35	F.	F.	NNP
13286	381	36	The	the	DT
13286	381	37	pan	pan	NN
13286	381	38	used	use	VBN
13286	381	39	for	for	IN
13286	381	40	boiling	boil	VBG
13286	381	41	meat	meat	NN
13286	381	42	should	should	MD
13286	381	43	be	be	VB
13286	381	44	only	only	RB
13286	381	45	just	just	RB
13286	381	46	large	large	JJ
13286	381	47	enough	enough	RB
13286	381	48	to	to	TO
13286	381	49	hold	hold	VB
13286	381	50	the	the	DT
13286	381	51	joint	joint	NN
13286	381	52	,	,	,
13286	381	53	and	and	CC
13286	381	54	the	the	DT
13286	381	55	quantity	quantity	NN
13286	381	56	of	of	IN
13286	381	57	liquid	liquid	NN
13286	381	58	no	no	DT
13286	381	59	more	more	RBR
13286	381	60	than	than	IN
13286	381	61	is	be	VBZ
13286	381	62	required	require	VBN
13286	381	63	to	to	TO
13286	381	64	cover	cover	VB
13286	381	65	it	-PRON-	PRP
13286	381	66	.	.	.
13286	382	1	For	for	IN
13286	382	2	the	the	DT
13286	382	3	boiling	boiling	NN
13286	382	4	of	of	IN
13286	382	5	salt	salt	NN
13286	382	6	meat	meat	NN
13286	382	7	the	the	DT
13286	382	8	general	general	JJ
13286	382	9	rule	rule	NN
13286	382	10	of	of	IN
13286	382	11	first	first	RB
13286	382	12	hardening	harden	VBG
13286	382	13	the	the	DT
13286	382	14	surface	surface	NN
13286	382	15	is	be	VBZ
13286	382	16	not	not	RB
13286	382	17	to	to	TO
13286	382	18	be	be	VB
13286	382	19	followed	follow	VBN
13286	382	20	.	.	.
13286	383	1	The	the	DT
13286	383	2	salting	salt	VBG
13286	383	3	of	of	IN
13286	383	4	meat	meat	NN
13286	383	5	withdraws	withdraw	NNS
13286	383	6	a	a	DT
13286	383	7	large	large	JJ
13286	383	8	proportion	proportion	NN
13286	383	9	of	of	IN
13286	383	10	its	-PRON-	PRP$
13286	383	11	juices	juice	NNS
13286	383	12	,	,	,
13286	383	13	while	while	IN
13286	383	14	at	at	IN
13286	383	15	the	the	DT
13286	383	16	same	same	JJ
13286	383	17	time	time	NN
13286	383	18	the	the	DT
13286	383	19	salt	salt	NN
13286	383	20	hardens	harden	VBZ
13286	383	21	the	the	DT
13286	383	22	fibres	fibre	NNS
13286	383	23	,	,	,
13286	383	24	and	and	CC
13286	383	25	this	this	DT
13286	383	26	hardness	hardness	NN
13286	383	27	would	would	MD
13286	383	28	be	be	VB
13286	383	29	intensified	intensify	VBN
13286	383	30	by	by	IN
13286	383	31	extreme	extreme	JJ
13286	383	32	heat	heat	NN
13286	383	33	.	.	.
13286	384	1	Very	very	RB
13286	384	2	salt	salt	NN
13286	384	3	meat	meat	NN
13286	384	4	sometimes	sometimes	RB
13286	384	5	is	be	VBZ
13286	384	6	soaked	soak	VBN
13286	384	7	in	in	IN
13286	384	8	cold	cold	JJ
13286	384	9	water	water	NN
13286	384	10	to	to	TO
13286	384	11	extract	extract	VB
13286	384	12	some	some	DT
13286	384	13	of	of	IN
13286	384	14	the	the	DT
13286	384	15	salt	salt	NN
13286	384	16	,	,	,
13286	384	17	but	but	CC
13286	384	18	whether	whether	IN
13286	384	19	this	this	DT
13286	384	20	is	be	VBZ
13286	384	21	done	do	VBN
13286	384	22	or	or	CC
13286	384	23	not	not	RB
13286	384	24	,	,	,
13286	384	25	the	the	DT
13286	384	26	rule	rule	NN
13286	384	27	for	for	IN
13286	384	28	boiling	boil	VBG
13286	384	29	salt	salt	NN
13286	384	30	meat	meat	NN
13286	384	31	is	be	VBZ
13286	384	32	to	to	TO
13286	384	33	immerse	immerse	VB
13286	384	34	it	-PRON-	PRP
13286	384	35	in	in	IN
13286	384	36	cold	cold	JJ
13286	384	37	or	or	CC
13286	384	38	tepid	tepid	JJ
13286	384	39	water	water	NN
13286	384	40	and	and	CC
13286	384	41	bring	bring	VB
13286	384	42	slowly	slowly	RB
13286	384	43	to	to	IN
13286	384	44	boiling	boiling	NN
13286	384	45	point	point	NN
13286	384	46	;	;	:
13286	384	47	boil	boil	VB
13286	384	48	for	for	IN
13286	384	49	five	five	CD
13286	384	50	minutes	minute	NNS
13286	384	51	to	to	TO
13286	384	52	seal	seal	VB
13286	384	53	the	the	DT
13286	384	54	pores	pore	NNS
13286	384	55	and	and	CC
13286	384	56	prevent	prevent	VB
13286	384	57	any	any	DT
13286	384	58	further	further	JJ
13286	384	59	loss	loss	NN
13286	384	60	of	of	IN
13286	384	61	juice	juice	NN
13286	384	62	,	,	,
13286	384	63	then	then	RB
13286	384	64	reduce	reduce	VB
13286	384	65	to	to	IN
13286	384	66	180Â	180â	CD
13286	384	67	°	°	,
13286	384	68	F.	F.	NNP
13286	384	69	,	,	,
13286	384	70	and	and	CC
13286	384	71	maintain	maintain	VB
13286	384	72	a	a	DT
13286	384	73	uniform	uniform	JJ
13286	384	74	temperature	temperature	NN
13286	384	75	till	till	IN
13286	384	76	the	the	DT
13286	384	77	meat	meat	NN
13286	384	78	is	be	VBZ
13286	384	79	cooked	cook	VBN
13286	384	80	.	.	.
13286	385	1	Salt	salt	NN
13286	385	2	meat	meat	NN
13286	385	3	takes	take	VBZ
13286	385	4	longer	long	RBR
13286	385	5	to	to	TO
13286	385	6	cook	cook	VB
13286	385	7	than	than	IN
13286	385	8	fresh	fresh	JJ
13286	385	9	meat	meat	NN
13286	385	10	,	,	,
13286	385	11	and	and	CC
13286	385	12	the	the	DT
13286	385	13	saltness	saltness	NN
13286	385	14	may	may	MD
13286	385	15	be	be	VB
13286	385	16	qualified	qualify	VBN
13286	385	17	by	by	IN
13286	385	18	boiling	boil	VBG
13286	385	19	vegetables	vegetable	NNS
13286	385	20	with	with	IN
13286	385	21	the	the	DT
13286	385	22	meat	meat	NN
13286	385	23	,	,	,
13286	385	24	turnips	turnip	NNS
13286	385	25	especially	especially	RB
13286	385	26	being	be	VBG
13286	385	27	useful	useful	JJ
13286	385	28	for	for	IN
13286	385	29	this	this	DT
13286	385	30	purpose	purpose	NN
13286	385	31	.	.	.
13286	386	1	Baking	bake	VBG
13286	386	2	The	the	DT
13286	386	3	actual	actual	JJ
13286	386	4	differences	difference	NNS
13286	386	5	between	between	IN
13286	386	6	roasting	roast	VBG
13286	386	7	and	and	CC
13286	386	8	baking	baking	NN
13286	386	9	are	be	VBP
13286	386	10	not	not	RB
13286	386	11	great	great	JJ
13286	386	12	,	,	,
13286	386	13	the	the	DT
13286	386	14	terms	term	NNS
13286	386	15	being	be	VBG
13286	386	16	frequently	frequently	RB
13286	386	17	interchanged	interchange	VBN
13286	386	18	.	.	.
13286	387	1	Meat	meat	NN
13286	387	2	loses	lose	VBZ
13286	387	3	rather	rather	RB
13286	387	4	less	less	JJR
13286	387	5	weight	weight	NN
13286	387	6	when	when	WRB
13286	387	7	baked	bake	VBD
13286	387	8	than	than	IN
13286	387	9	when	when	WRB
13286	387	10	roasted	roast	VBN
13286	387	11	,	,	,
13286	387	12	but	but	CC
13286	387	13	the	the	DT
13286	387	14	flavor	flavor	NN
13286	387	15	of	of	IN
13286	387	16	meat	meat	NN
13286	387	17	is	be	VBZ
13286	387	18	inferior	inferior	JJ
13286	387	19	and	and	CC
13286	387	20	less	less	RBR
13286	387	21	developed	developed	JJ
13286	387	22	.	.	.
13286	388	1	The	the	DT
13286	388	2	heat	heat	NN
13286	388	3	of	of	IN
13286	388	4	an	an	DT
13286	388	5	oven	oven	JJ
13286	388	6	being	be	VBG
13286	388	7	steadier	steady	JJR
13286	388	8	,	,	,
13286	388	9	baking	baking	NN
13286	388	10	takes	take	VBZ
13286	388	11	somewhat	somewhat	RB
13286	388	12	less	less	JJR
13286	388	13	time	time	NN
13286	388	14	than	than	IN
13286	388	15	roasting	roast	VBG
13286	388	16	.	.	.
13286	389	1	In	in	IN
13286	389	2	a	a	DT
13286	389	3	gas	gas	NN
13286	389	4	oven	oven	NN
13286	389	5	having	have	VBG
13286	389	6	an	an	DT
13286	389	7	open	open	JJ
13286	389	8	floor	floor	NN
13286	389	9	the	the	DT
13286	389	10	current	current	NN
13286	389	11	of	of	IN
13286	389	12	air	air	NN
13286	389	13	is	be	VBZ
13286	389	14	not	not	RB
13286	389	15	impeded	impede	VBN
13286	389	16	,	,	,
13286	389	17	and	and	CC
13286	389	18	such	such	JJ
13286	389	19	baking	bake	VBG
13286	389	20	very	very	RB
13286	389	21	nearly	nearly	RB
13286	389	22	approaches	approach	VBZ
13286	389	23	roasting	roast	VBG
13286	389	24	,	,	,
13286	389	25	and	and	CC
13286	389	26	the	the	DT
13286	389	27	flavor	flavor	NN
13286	389	28	generally	generally	RB
13286	389	29	is	be	VBZ
13286	389	30	acknowledged	acknowledge	VBN
13286	389	31	to	to	TO
13286	389	32	be	be	VB
13286	389	33	the	the	DT
13286	389	34	same	same	JJ
13286	389	35	.	.	.
13286	390	1	Stewing	stew	VBG
13286	390	2	Stewing	Stewing	NNP
13286	390	3	is	be	VBZ
13286	390	4	cooking	cook	VBG
13286	390	5	slowly	slowly	RB
13286	390	6	with	with	IN
13286	390	7	a	a	DT
13286	390	8	small	small	JJ
13286	390	9	quantity	quantity	NN
13286	390	10	of	of	IN
13286	390	11	liquid	liquid	NN
13286	390	12	in	in	IN
13286	390	13	a	a	DT
13286	390	14	covered	cover	VBN
13286	390	15	vessel	vessel	NN
13286	390	16	.	.	.
13286	391	1	The	the	DT
13286	391	2	method	method	NN
13286	391	3	is	be	VBZ
13286	391	4	specially	specially	RB
13286	391	5	suitable	suitable	JJ
13286	391	6	for	for	IN
13286	391	7	the	the	DT
13286	391	8	coarser	coarser	NN
13286	391	9	and	and	CC
13286	391	10	cheaper	cheap	JJR
13286	391	11	parts	part	NNS
13286	391	12	of	of	IN
13286	391	13	meat	meat	NN
13286	391	14	,	,	,
13286	391	15	which	which	WDT
13286	391	16	are	be	VBP
13286	391	17	rendered	render	VBN
13286	391	18	tender	tender	JJ
13286	391	19	without	without	IN
13286	391	20	loss	loss	NN
13286	391	21	of	of	IN
13286	391	22	their	-PRON-	PRP$
13286	391	23	juices	juice	NNS
13286	391	24	.	.	.
13286	392	1	The	the	DT
13286	392	2	usual	usual	JJ
13286	392	3	plan	plan	NN
13286	392	4	is	be	VBZ
13286	392	5	to	to	TO
13286	392	6	make	make	VB
13286	392	7	a	a	DT
13286	392	8	gravy	gravy	NN
13286	392	9	flavored	flavor	VBN
13286	392	10	and	and	CC
13286	392	11	colored	color	VBN
13286	392	12	to	to	TO
13286	392	13	suit	suit	VB
13286	392	14	the	the	DT
13286	392	15	stew	stew	NN
13286	392	16	,	,	,
13286	392	17	and	and	CC
13286	392	18	after	after	IN
13286	392	19	the	the	DT
13286	392	20	ingredients	ingredient	NNS
13286	392	21	are	be	VBP
13286	392	22	well	well	RB
13286	392	23	blended	blended	JJ
13286	392	24	and	and	CC
13286	392	25	cooked	cook	VBN
13286	392	26	to	to	TO
13286	392	27	lay	lay	VB
13286	392	28	the	the	DT
13286	392	29	meat	meat	NN
13286	392	30	in	in	IN
13286	392	31	the	the	DT
13286	392	32	boiling	boil	VBG
13286	392	33	liquid	liquid	NN
13286	392	34	.	.	.
13286	393	1	After	after	IN
13286	393	2	about	about	RB
13286	393	3	two	two	CD
13286	393	4	minutes	minute	NNS
13286	393	5	boiling	boil	VBG
13286	393	6	,	,	,
13286	393	7	the	the	DT
13286	393	8	temperature	temperature	NN
13286	393	9	is	be	VBZ
13286	393	10	reduced	reduce	VBN
13286	393	11	to	to	IN
13286	393	12	simmering	simmer	VBG
13286	393	13	,	,	,
13286	393	14	about	about	IN
13286	393	15	160Â	160â	CD
13286	393	16	°	°	,
13286	393	17	F.	F.	NNP
13286	393	18	,	,	,
13286	393	19	a	a	DT
13286	393	20	lower	low	JJR
13286	393	21	temperature	temperature	NN
13286	393	22	than	than	IN
13286	393	23	that	that	DT
13286	393	24	required	require	VBD
13286	393	25	for	for	IN
13286	393	26	a	a	DT
13286	393	27	large	large	JJ
13286	393	28	joint	joint	NN
13286	393	29	of	of	IN
13286	393	30	"	"	``
13286	393	31	boiled	boiled	JJ
13286	393	32	"	"	''
13286	393	33	meat	meat	NN
13286	393	34	.	.	.
13286	394	1	The	the	DT
13286	394	2	time	time	NN
13286	394	3	depends	depend	VBZ
13286	394	4	greatly	greatly	RB
13286	394	5	on	on	IN
13286	394	6	the	the	DT
13286	394	7	quality	quality	NN
13286	394	8	of	of	IN
13286	394	9	the	the	DT
13286	394	10	meat	meat	NN
13286	394	11	,	,	,
13286	394	12	but	but	CC
13286	394	13	none	none	NN
13286	394	14	will	will	MD
13286	394	15	stew	stew	VB
13286	394	16	satisfactorily	satisfactorily	RB
13286	394	17	in	in	IN
13286	394	18	less	less	RBR
13286	394	19	than	than	IN
13286	394	20	from	from	IN
13286	394	21	one	one	CD
13286	394	22	and	and	CC
13286	394	23	a	a	DT
13286	394	24	half	half	NN
13286	394	25	to	to	TO
13286	394	26	two	two	CD
13286	394	27	hours	hour	NNS
13286	394	28	,	,	,
13286	394	29	and	and	CC
13286	394	30	the	the	DT
13286	394	31	longer	long	JJR
13286	394	32	allowance	allowance	NN
13286	394	33	is	be	VBZ
13286	394	34	to	to	TO
13286	394	35	be	be	VB
13286	394	36	preferred	prefer	VBN
13286	394	37	.	.	.
13286	395	1	Broiling	Broiling	NNP
13286	395	2	Broiling	Broiling	NNP
13286	395	3	,	,	,
13286	395	4	sometimes	sometimes	RB
13286	395	5	called	call	VBD
13286	395	6	grilling	grilling	NN
13286	395	7	,	,	,
13286	395	8	is	be	VBZ
13286	395	9	cooking	cook	VBG
13286	395	10	by	by	IN
13286	395	11	the	the	DT
13286	395	12	direct	direct	JJ
13286	395	13	action	action	NN
13286	395	14	of	of	IN
13286	395	15	fire	fire	NN
13286	395	16	brought	bring	VBD
13286	395	17	almost	almost	RB
13286	395	18	into	into	IN
13286	395	19	contact	contact	NN
13286	395	20	with	with	IN
13286	395	21	the	the	DT
13286	395	22	meat	meat	NN
13286	395	23	.	.	.
13286	396	1	The	the	DT
13286	396	2	outer	outer	JJ
13286	396	3	surface	surface	NN
13286	396	4	is	be	VBZ
13286	396	5	burned	burn	VBN
13286	396	6	or	or	CC
13286	396	7	seared	sear	VBN
13286	396	8	,	,	,
13286	396	9	the	the	DT
13286	396	10	albumen	albuman	NNS
13286	396	11	hardened	harden	VBN
13286	396	12	and	and	CC
13286	396	13	the	the	DT
13286	396	14	juices	juice	NNS
13286	396	15	,	,	,
13286	396	16	which	which	WDT
13286	396	17	have	have	VBP
13286	396	18	a	a	DT
13286	396	19	tendency	tendency	NN
13286	396	20	to	to	TO
13286	396	21	escape	escape	VB
13286	396	22	on	on	IN
13286	396	23	the	the	DT
13286	396	24	side	side	NN
13286	396	25	turned	turn	VBD
13286	396	26	from	from	IN
13286	396	27	the	the	DT
13286	396	28	heat	heat	NN
13286	396	29	,	,	,
13286	396	30	are	be	VBP
13286	396	31	retained	retain	VBN
13286	396	32	in	in	IN
13286	396	33	the	the	DT
13286	396	34	meat	meat	NN
13286	396	35	by	by	IN
13286	396	36	frequent	frequent	JJ
13286	396	37	turning	turning	NN
13286	396	38	.	.	.
13286	397	1	The	the	DT
13286	397	2	fire	fire	NN
13286	397	3	for	for	IN
13286	397	4	broiling	broiling	NN
13286	397	5	must	must	MD
13286	397	6	be	be	VB
13286	397	7	very	very	RB
13286	397	8	clear	clear	JJ
13286	397	9	,	,	,
13286	397	10	intensely	intensely	RB
13286	397	11	hot	hot	JJ
13286	397	12	and	and	CC
13286	397	13	high	high	JJ
13286	397	14	in	in	IN
13286	397	15	the	the	DT
13286	397	16	grate	grate	NN
13286	397	17	.	.	.
13286	398	1	The	the	DT
13286	398	2	utensil	utensil	JJ
13286	398	3	required	require	VBN
13286	398	4	for	for	IN
13286	398	5	broiling	broil	VBG
13286	398	6	is	be	VBZ
13286	398	7	a	a	DT
13286	398	8	gridiron	gridiron	NN
13286	398	9	,	,	,
13286	398	10	the	the	DT
13286	398	11	bars	bar	NNS
13286	398	12	of	of	IN
13286	398	13	which	which	WDT
13286	398	14	are	be	VBP
13286	398	15	greased	grease	VBN
13286	398	16	and	and	CC
13286	398	17	heated	heat	VBN
13286	398	18	to	to	TO
13286	398	19	prevent	prevent	VB
13286	398	20	sticking	sticking	NN
13286	398	21	and	and	CC
13286	398	22	subsequent	subsequent	JJ
13286	398	23	tearing	tearing	NN
13286	398	24	of	of	IN
13286	398	25	the	the	DT
13286	398	26	meat	meat	NN
13286	398	27	.	.	.
13286	399	1	The	the	DT
13286	399	2	gridiron	gridiron	NN
13286	399	3	is	be	VBZ
13286	399	4	laid	lay	VBN
13286	399	5	quite	quite	RB
13286	399	6	close	close	RB
13286	399	7	over	over	IN
13286	399	8	the	the	DT
13286	399	9	heat	heat	NN
13286	399	10	,	,	,
13286	399	11	so	so	IN
13286	399	12	that	that	IN
13286	399	13	the	the	DT
13286	399	14	lower	low	JJR
13286	399	15	surface	surface	NN
13286	399	16	is	be	VBZ
13286	399	17	dried	dry	VBN
13286	399	18	and	and	CC
13286	399	19	hardened	harden	VBN
13286	399	20	at	at	IN
13286	399	21	once	once	RB
13286	399	22	.	.	.
13286	400	1	The	the	DT
13286	400	2	meat	meat	NN
13286	400	3	must	must	MD
13286	400	4	be	be	VB
13286	400	5	turned	turn	VBN
13286	400	6	at	at	IN
13286	400	7	very	very	RB
13286	400	8	short	short	JJ
13286	400	9	intervals	interval	NNS
13286	400	10	before	before	IN
13286	400	11	the	the	DT
13286	400	12	juices	juice	NNS
13286	400	13	have	have	VBP
13286	400	14	been	be	VBN
13286	400	15	driven	drive	VBN
13286	400	16	from	from	IN
13286	400	17	the	the	DT
13286	400	18	heat	heat	NN
13286	400	19	to	to	IN
13286	400	20	the	the	DT
13286	400	21	opposite	opposite	JJ
13286	400	22	surface	surface	NN
13286	400	23	.	.	.
13286	401	1	If	if	IN
13286	401	2	once	once	RB
13286	401	3	allowed	allow	VBN
13286	401	4	to	to	TO
13286	401	5	reach	reach	VB
13286	401	6	the	the	DT
13286	401	7	surface	surface	NN
13286	401	8	,	,	,
13286	401	9	they	-PRON-	PRP
13286	401	10	will	will	MD
13286	401	11	be	be	VB
13286	401	12	thrown	throw	VBN
13286	401	13	off	off	RP
13286	401	14	in	in	IN
13286	401	15	turning	turn	VBG
13286	401	16	and	and	CC
13286	401	17	lost	lose	VBD
13286	401	18	,	,	,
13286	401	19	the	the	DT
13286	401	20	meat	meat	NN
13286	401	21	being	be	VBG
13286	401	22	correspondingly	correspondingly	RB
13286	401	23	impoverished	impoverished	JJ
13286	401	24	.	.	.
13286	402	1	By	by	IN
13286	402	2	constant	constant	JJ
13286	402	3	turning	turn	VBG
13286	402	4	the	the	DT
13286	402	5	juices	juice	NNS
13286	402	6	are	be	VBP
13286	402	7	kept	keep	VBN
13286	402	8	moving	move	VBG
13286	402	9	backwards	backwards	RB
13286	402	10	and	and	CC
13286	402	11	forwards	forwards	RB
13286	402	12	,	,	,
13286	402	13	and	and	CC
13286	402	14	the	the	DT
13286	402	15	meat	meat	NN
13286	402	16	remains	remain	VBZ
13286	402	17	moist	moist	JJ
13286	402	18	and	and	CC
13286	402	19	full	full	JJ
13286	402	20	of	of	IN
13286	402	21	flavor	flavor	NN
13286	402	22	.	.	.
13286	403	1	Each	each	DT
13286	403	2	side	side	NN
13286	403	3	should	should	MD
13286	403	4	be	be	VB
13286	403	5	exposed	expose	VBN
13286	403	6	to	to	IN
13286	403	7	the	the	DT
13286	403	8	fire	fire	NN
13286	403	9	about	about	IN
13286	403	10	three	three	CD
13286	403	11	times	time	NNS
13286	403	12	,	,	,
13286	403	13	and	and	CC
13286	403	14	it	-PRON-	PRP
13286	403	15	is	be	VBZ
13286	403	16	not	not	RB
13286	403	17	desirable	desirable	JJ
13286	403	18	to	to	TO
13286	403	19	use	use	VB
13286	403	20	meat	meat	NN
13286	403	21	less	less	JJR
13286	403	22	than	than	IN
13286	403	23	one	one	CD
13286	403	24	inch	inch	NN
13286	403	25	or	or	CC
13286	403	26	more	more	JJR
13286	403	27	than	than	IN
13286	403	28	one	one	CD
13286	403	29	and	and	CC
13286	403	30	a	a	DT
13286	403	31	half	half	NN
13286	403	32	to	to	IN
13286	403	33	two	two	CD
13286	403	34	inches	inch	NNS
13286	403	35	thick	thick	JJ
13286	403	36	for	for	IN
13286	403	37	the	the	DT
13286	403	38	purpose	purpose	NN
13286	403	39	.	.	.
13286	404	1	The	the	DT
13286	404	2	thinner	thin	JJR
13286	404	3	pieces	piece	NNS
13286	404	4	should	should	MD
13286	404	5	have	have	VB
13286	404	6	even	even	RB
13286	404	7	greater	great	JJR
13286	404	8	heat	heat	NN
13286	404	9	applied	apply	VBN
13286	404	10	than	than	IN
13286	404	11	the	the	DT
13286	404	12	thick	thick	JJ
13286	404	13	ones	one	NNS
13286	404	14	,	,	,
13286	404	15	as	as	IN
13286	404	16	the	the	DT
13286	404	17	longer	long	JJR
13286	404	18	thin	thin	JJ
13286	404	19	ones	one	NNS
13286	404	20	are	be	VBP
13286	404	21	exposed	expose	VBN
13286	404	22	to	to	IN
13286	404	23	the	the	DT
13286	404	24	fire	fire	NN
13286	404	25	the	the	DT
13286	404	26	more	more	RBR
13286	404	27	dry	dry	JJ
13286	404	28	and	and	CC
13286	404	29	tasteless	tasteless	JJ
13286	404	30	they	-PRON-	PRP
13286	404	31	become	become	VBP
13286	404	32	,	,	,
13286	404	33	while	while	IN
13286	404	34	the	the	DT
13286	404	35	thicker	thick	JJR
13286	404	36	pieces	piece	NNS
13286	404	37	may	may	MD
13286	404	38	be	be	VB
13286	404	39	slightly	slightly	RB
13286	404	40	withdrawn	withdraw	VBN
13286	404	41	after	after	IN
13286	404	42	thoroughly	thoroughly	RB
13286	404	43	hardening	harden	VBG
13286	404	44	the	the	DT
13286	404	45	surface	surface	NN
13286	404	46	and	and	CC
13286	404	47	cooked	cook	VBN
13286	404	48	rather	rather	RB
13286	404	49	more	more	RBR
13286	404	50	slowly	slowly	RB
13286	404	51	that	that	IN
13286	404	52	the	the	DT
13286	404	53	heat	heat	NN
13286	404	54	may	may	MD
13286	404	55	penetrate	penetrate	VB
13286	404	56	to	to	IN
13286	404	57	the	the	DT
13286	404	58	center	center	NN
13286	404	59	.	.	.
13286	405	1	The	the	DT
13286	405	2	frequent	frequent	JJ
13286	405	3	turning	turning	NN
13286	405	4	must	must	MD
13286	405	5	be	be	VB
13286	405	6	continued	continue	VBN
13286	405	7	,	,	,
13286	405	8	or	or	CC
13286	405	9	the	the	DT
13286	405	10	juices	juice	NNS
13286	405	11	will	will	MD
13286	405	12	reach	reach	VB
13286	405	13	the	the	DT
13286	405	14	hardened	hardened	JJ
13286	405	15	outer	outer	JJ
13286	405	16	fibres	fibre	NNS
13286	405	17	,	,	,
13286	405	18	soften	soften	VB
13286	405	19	them	-PRON-	PRP
13286	405	20	,	,	,
13286	405	21	and	and	CC
13286	405	22	escape	escape	VB
13286	405	23	.	.	.
13286	406	1	If	if	IN
13286	406	2	a	a	DT
13286	406	3	double	double	JJ
13286	406	4	broiler	broiler	NN
13286	406	5	is	be	VBZ
13286	406	6	used	use	VBN
13286	406	7	the	the	DT
13286	406	8	turning	turning	NN
13286	406	9	is	be	VBZ
13286	406	10	managed	manage	VBN
13286	406	11	easily	easily	RB
13286	406	12	,	,	,
13286	406	13	but	but	CC
13286	406	14	with	with	IN
13286	406	15	a	a	DT
13286	406	16	single	single	JJ
13286	406	17	gridiron	gridiron	NN
13286	406	18	care	care	NN
13286	406	19	must	must	MD
13286	406	20	be	be	VB
13286	406	21	taken	take	VBN
13286	406	22	not	not	RB
13286	406	23	to	to	TO
13286	406	24	puncture	puncture	VB
13286	406	25	the	the	DT
13286	406	26	meat	meat	NN
13286	406	27	by	by	IN
13286	406	28	using	use	VBG
13286	406	29	a	a	DT
13286	406	30	fork	fork	NN
13286	406	31	.	.	.
13286	407	1	Steak	Steak	NNP
13286	407	2	tongs	tong	NNS
13286	407	3	are	be	VBP
13286	407	4	made	make	VBN
13286	407	5	for	for	IN
13286	407	6	the	the	DT
13286	407	7	purpose	purpose	NN
13286	407	8	of	of	IN
13286	407	9	lifting	lift	VBG
13286	407	10	and	and	CC
13286	407	11	turning	turn	VBG
13286	407	12	broiled	broil	VBN
13286	407	13	meat	meat	NN
13286	407	14	,	,	,
13286	407	15	but	but	CC
13286	407	16	a	a	DT
13286	407	17	spoon	spoon	NN
13286	407	18	or	or	CC
13286	407	19	a	a	DT
13286	407	20	spoon	spoon	NN
13286	407	21	and	and	CC
13286	407	22	knife	knife	NN
13286	407	23	will	will	MD
13286	407	24	answer	answer	VB
13286	407	25	.	.	.
13286	408	1	A	a	DT
13286	408	2	single	single	JJ
13286	408	3	rim	rim	NN
13286	408	4	of	of	IN
13286	408	5	fat	fat	NN
13286	408	6	on	on	IN
13286	408	7	the	the	DT
13286	408	8	chop	chop	NN
13286	408	9	or	or	CC
13286	408	10	steak	steak	NN
13286	408	11	will	will	MD
13286	408	12	tend	tend	VB
13286	408	13	to	to	TO
13286	408	14	keep	keep	VB
13286	408	15	the	the	DT
13286	408	16	edge	edge	NN
13286	408	17	moist	moist	NN
13286	408	18	and	and	CC
13286	408	19	baste	baste	VB
13286	408	20	the	the	DT
13286	408	21	meat	meat	NN
13286	408	22	,	,	,
13286	408	23	but	but	CC
13286	408	24	too	too	RB
13286	408	25	much	much	JJ
13286	408	26	will	will	MD
13286	408	27	cause	cause	VB
13286	408	28	flame	flame	NN
13286	408	29	to	to	TO
13286	408	30	rise	rise	VB
13286	408	31	in	in	IN
13286	408	32	continuous	continuous	JJ
13286	408	33	jet	jet	NN
13286	408	34	,	,	,
13286	408	35	making	make	VBG
13286	408	36	the	the	DT
13286	408	37	surface	surface	NN
13286	408	38	smoky	smoky	JJ
13286	408	39	.	.	.
13286	409	1	If	if	IN
13286	409	2	there	there	EX
13286	409	3	is	be	VBZ
13286	409	4	absolutely	absolutely	RB
13286	409	5	no	no	DT
13286	409	6	fat	fat	NN
13286	409	7	on	on	IN
13286	409	8	the	the	DT
13286	409	9	piece	piece	NN
13286	409	10	to	to	TO
13286	409	11	be	be	VB
13286	409	12	broiled	broil	VBN
13286	409	13	,	,	,
13286	409	14	morsels	morsel	NNS
13286	409	15	of	of	IN
13286	409	16	finely	finely	RB
13286	409	17	chopped	chop	VBN
13286	409	18	suet	suet	NN
13286	409	19	may	may	MD
13286	409	20	be	be	VB
13286	409	21	occasionally	occasionally	RB
13286	409	22	thrown	throw	VBN
13286	409	23	into	into	IN
13286	409	24	the	the	DT
13286	409	25	fire	fire	NN
13286	409	26	,	,	,
13286	409	27	so	so	RB
13286	409	28	the	the	DT
13286	409	29	sudden	sudden	JJ
13286	409	30	spurt	spurt	NN
13286	409	31	of	of	IN
13286	409	32	flame	flame	NN
13286	409	33	from	from	IN
13286	409	34	this	this	DT
13286	409	35	source	source	NN
13286	409	36	leaves	leave	VBZ
13286	409	37	a	a	DT
13286	409	38	deposit	deposit	NN
13286	409	39	of	of	IN
13286	409	40	fat	fat	NN
13286	409	41	on	on	IN
13286	409	42	the	the	DT
13286	409	43	meat	meat	NN
13286	409	44	which	which	WDT
13286	409	45	improves	improve	VBZ
13286	409	46	the	the	DT
13286	409	47	flavor	flavor	NN
13286	409	48	,	,	,
13286	409	49	and	and	CC
13286	409	50	,	,	,
13286	409	51	without	without	IN
13286	409	52	softening	soften	VBG
13286	409	53	the	the	DT
13286	409	54	albumen	albuman	NNS
13286	409	55	,	,	,
13286	409	56	prevents	prevent	VBZ
13286	409	57	its	-PRON-	PRP$
13286	409	58	becoming	become	VBG
13286	409	59	uneatably	uneatably	RB
13286	409	60	hard	hard	JJ
13286	409	61	and	and	CC
13286	409	62	dry	dry	JJ
13286	409	63	.	.	.
13286	410	1	Frying	fry	VBG
13286	410	2	Frying	frying	NN
13286	410	3	may	may	MD
13286	410	4	be	be	VB
13286	410	5	looked	look	VBN
13286	410	6	on	on	RP
13286	410	7	as	as	IN
13286	410	8	a	a	DT
13286	410	9	derivative	derivative	NN
13286	410	10	of	of	IN
13286	410	11	broiling	broiling	NN
13286	410	12	,	,	,
13286	410	13	and	and	CC
13286	410	14	passes	pass	VBZ
13286	410	15	by	by	IN
13286	410	16	easy	easy	JJ
13286	410	17	stages	stage	NNS
13286	410	18	,	,	,
13286	410	19	from	from	IN
13286	410	20	broiling	broil	VBG
13286	410	21	on	on	IN
13286	410	22	a	a	DT
13286	410	23	slightly	slightly	RB
13286	410	24	greased	grease	VBN
13286	410	25	metal	metal	NN
13286	410	26	plate	plate	NN
13286	410	27	,	,	,
13286	410	28	or	or	CC
13286	410	29	_	_	NNP
13286	410	30	sautÃ	sautÃ	NNP
13286	410	31	©	©	NNP
13286	410	32	ing	ing	NNP
13286	410	33	_	_	NNP
13286	410	34	in	in	IN
13286	410	35	a	a	DT
13286	410	36	shallow	shallow	JJ
13286	410	37	pan	pan	NN
13286	410	38	in	in	IN
13286	410	39	a	a	DT
13286	410	40	small	small	JJ
13286	410	41	quantity	quantity	NN
13286	410	42	of	of	IN
13286	410	43	Crisco	Crisco	NNP
13286	410	44	,	,	,
13286	410	45	to	to	IN
13286	410	46	cooking	cooking	NN
13286	410	47	by	by	IN
13286	410	48	actual	actual	JJ
13286	410	49	immersion	immersion	NN
13286	410	50	into	into	IN
13286	410	51	a	a	DT
13286	410	52	bath	bath	NN
13286	410	53	of	of	IN
13286	410	54	hot	hot	JJ
13286	410	55	fat	fat	NN
13286	410	56	.	.	.
13286	411	1	In	in	IN
13286	411	2	a	a	DT
13286	411	3	house	house	NN
13286	411	4	where	where	WRB
13286	411	5	small	small	JJ
13286	411	6	and	and	CC
13286	411	7	delicately	delicately	RB
13286	411	8	made	make	VBN
13286	411	9	dishes	dish	NNS
13286	411	10	are	be	VBP
13286	411	11	in	in	IN
13286	411	12	demand	demand	NN
13286	411	13	,	,	,
13286	411	14	and	and	CC
13286	411	15	where	where	WRB
13286	411	16	variety	variety	NN
13286	411	17	in	in	IN
13286	411	18	the	the	DT
13286	411	19	re	re	NN
13286	411	20	-	-	NN
13286	411	21	dressing	dressing	NN
13286	411	22	of	of	IN
13286	411	23	cold	cold	JJ
13286	411	24	meats	meat	NNS
13286	411	25	has	have	VBZ
13286	411	26	to	to	TO
13286	411	27	be	be	VB
13286	411	28	studied	study	VBN
13286	411	29	,	,	,
13286	411	30	this	this	DT
13286	411	31	frying	frying	NN
13286	411	32	in	in	IN
13286	411	33	deep	deep	JJ
13286	411	34	fat	fat	NN
13286	411	35	is	be	VBZ
13286	411	36	one	one	CD
13286	411	37	of	of	IN
13286	411	38	the	the	DT
13286	411	39	cook	cook	NN
13286	411	40	's	's	POS
13286	411	41	most	most	RBS
13286	411	42	needed	need	VBN
13286	411	43	accomplishments	accomplishment	NNS
13286	411	44	.	.	.
13286	412	1	Though	though	IN
13286	412	2	exceedingly	exceedingly	RB
13286	412	3	easy	easy	JJ
13286	412	4	to	to	TO
13286	412	5	do	do	VB
13286	412	6	well	well	RB
13286	412	7	,	,	,
13286	412	8	it	-PRON-	PRP
13286	412	9	is	be	VBZ
13286	412	10	also	also	RB
13286	412	11	exceedingly	exceedingly	RB
13286	412	12	easy	easy	JJ
13286	412	13	to	to	TO
13286	412	14	do	do	VB
13286	412	15	badly	badly	RB
13286	412	16	.	.	.
13286	413	1	Deep	deep	JJ
13286	413	2	fat	fat	NN
13286	413	3	frying	frying	NN
13286	413	4	,	,	,
13286	413	5	which	which	WDT
13286	413	6	means	mean	VBZ
13286	413	7	submerging	submerge	VBG
13286	413	8	the	the	DT
13286	413	9	food	food	NN
13286	413	10	in	in	IN
13286	413	11	the	the	DT
13286	413	12	fat	fat	NN
13286	413	13	,	,	,
13286	413	14	is	be	VBZ
13286	413	15	far	far	RB
13286	413	16	superior	superior	JJ
13286	413	17	to	to	TO
13286	413	18	shallow	shallow	JJ
13286	413	19	or	or	CC
13286	413	20	saute	saute	VB
13286	413	21	frying	frying	NN
13286	413	22	,	,	,
13286	413	23	and	and	CC
13286	413	24	can	can	MD
13286	413	25	be	be	VB
13286	413	26	done	do	VBN
13286	413	27	most	most	RBS
13286	413	28	economically	economically	RB
13286	413	29	with	with	IN
13286	413	30	Crisco	Crisco	NNP
13286	413	31	.	.	.
13286	414	1	Little	Little	NNP
13286	414	2	is	be	VBZ
13286	414	3	absorbed	absorb	VBN
13286	414	4	by	by	IN
13286	414	5	the	the	DT
13286	414	6	foods	food	NNS
13286	414	7	,	,	,
13286	414	8	and	and	CC
13286	414	9	the	the	DT
13286	414	10	Crisco	Crisco	NNP
13286	414	11	does	do	VBZ
13286	414	12	not	not	RB
13286	414	13	take	take	VB
13286	414	14	up	up	RP
13286	414	15	the	the	DT
13286	414	16	odor	odor	NN
13286	414	17	or	or	CC
13286	414	18	flavor	flavor	NN
13286	414	19	of	of	IN
13286	414	20	the	the	DT
13286	414	21	food	food	NN
13286	414	22	which	which	WDT
13286	414	23	is	be	VBZ
13286	414	24	fried	fry	VBN
13286	414	25	in	in	IN
13286	414	26	it	-PRON-	PRP
13286	414	27	.	.	.
13286	415	1	This	this	DT
13286	415	2	characteristic	characteristic	NN
13286	415	3	makes	make	VBZ
13286	415	4	it	-PRON-	PRP
13286	415	5	possible	possible	JJ
13286	415	6	to	to	TO
13286	415	7	use	use	VB
13286	415	8	Crisco	Crisco	NNP
13286	415	9	for	for	IN
13286	415	10	frying	fry	VBG
13286	415	11	one	one	CD
13286	415	12	article	article	NN
13286	415	13	of	of	IN
13286	415	14	food	food	NN
13286	415	15	after	after	IN
13286	415	16	another	another	DT
13286	415	17	.	.	.
13286	416	1	Use	Use	NNP
13286	416	2	_	_	NNP
13286	416	3	plenty	plenty	NN
13286	416	4	_	_	NNP
13286	416	5	of	of	IN
13286	416	6	Crisco	Crisco	NNP
13286	416	7	for	for	IN
13286	416	8	frying	frying	NN
13286	416	9	.	.	.
13286	417	1	The	the	DT
13286	417	2	temperature	temperature	NN
13286	417	3	of	of	IN
13286	417	4	the	the	DT
13286	417	5	hot	hot	JJ
13286	417	6	Crisco	Crisco	NNP
13286	417	7	then	then	RB
13286	417	8	will	will	MD
13286	417	9	be	be	VB
13286	417	10	but	but	CC
13286	417	11	little	little	JJ
13286	417	12	lowered	lower	VBN
13286	417	13	when	when	WRB
13286	417	14	the	the	DT
13286	417	15	food	food	NN
13286	417	16	is	be	VBZ
13286	417	17	added	add	VBN
13286	417	18	.	.	.
13286	418	1	There	there	EX
13286	418	2	is	be	VBZ
13286	418	3	little	little	JJ
13286	418	4	absorption	absorption	NN
13286	418	5	and	and	CC
13286	418	6	what	what	WP
13286	418	7	is	be	VBZ
13286	418	8	left	leave	VBN
13286	418	9	may	may	MD
13286	418	10	be	be	VB
13286	418	11	used	use	VBN
13286	418	12	for	for	IN
13286	418	13	_	_	NNP
13286	418	14	all	all	DT
13286	418	15	_	_	NNP
13286	418	16	frying	frying	NN
13286	418	17	,	,	,
13286	418	18	merely	merely	RB
13286	418	19	by	by	IN
13286	418	20	straining	strain	VBG
13286	418	21	out	out	RP
13286	418	22	food	food	NN
13286	418	23	particles	particle	NNS
13286	418	24	after	after	IN
13286	418	25	each	each	DT
13286	418	26	frying	frying	NN
13286	418	27	.	.	.
13286	419	1	Sufficient	sufficient	JJ
13286	419	2	Crisco	Crisco	NNP
13286	419	3	should	should	MD
13286	419	4	be	be	VB
13286	419	5	put	put	VBN
13286	419	6	into	into	IN
13286	419	7	the	the	DT
13286	419	8	pan	pan	NN
13286	419	9	to	to	TO
13286	419	10	fill	fill	VB
13286	419	11	it	-PRON-	PRP
13286	419	12	about	about	RB
13286	419	13	two	two	CD
13286	419	14	-	-	HYPH
13286	419	15	thirds	third	NNS
13286	419	16	full	full	JJ
13286	419	17	.	.	.
13286	420	1	From	from	IN
13286	420	2	two	two	CD
13286	420	3	to	to	TO
13286	420	4	three	three	CD
13286	420	5	pounds	pound	NNS
13286	420	6	for	for	IN
13286	420	7	a	a	DT
13286	420	8	pan	pan	NN
13286	420	9	eight	eight	CD
13286	420	10	inches	inch	NNS
13286	420	11	in	in	IN
13286	420	12	diameter	diameter	NN
13286	420	13	will	will	MD
13286	420	14	not	not	RB
13286	420	15	be	be	VB
13286	420	16	too	too	RB
13286	420	17	much	much	JJ
13286	420	18	.	.	.
13286	421	1	Into	into	IN
13286	421	2	this	this	DT
13286	421	3	pan	pan	NN
13286	421	4	or	or	CC
13286	421	5	kettle	kettle	VB
13286	421	6	a	a	DT
13286	421	7	wire	wire	NN
13286	421	8	"	"	``
13286	421	9	frying	frying	JJ
13286	421	10	-	-	HYPH
13286	421	11	basket	basket	NN
13286	421	12	"	"	''
13286	421	13	should	should	MD
13286	421	14	fit	fit	VB
13286	421	15	quite	quite	RB
13286	421	16	loosely	loosely	RB
13286	421	17	,	,	,
13286	421	18	the	the	DT
13286	421	19	basket	basket	NN
13286	421	20	measuring	measure	VBG
13286	421	21	quite	quite	PDT
13286	421	22	an	an	DT
13286	421	23	inch	inch	NN
13286	421	24	less	less	RBR
13286	421	25	across	across	IN
13286	421	26	the	the	DT
13286	421	27	top	top	NN
13286	421	28	than	than	IN
13286	421	29	the	the	DT
13286	421	30	pan	pan	NN
13286	421	31	.	.	.
13286	422	1	Let	let	VB
13286	422	2	Crisco	Crisco	NNP
13286	422	3	get	get	VB
13286	422	4	hot	hot	JJ
13286	422	5	gradually	gradually	RB
13286	422	6	in	in	IN
13286	422	7	the	the	DT
13286	422	8	pan	pan	NN
13286	422	9	.	.	.
13286	423	1	Do	do	VB
13286	423	2	not	not	RB
13286	423	3	put	put	VB
13286	423	4	into	into	IN
13286	423	5	an	an	DT
13286	423	6	already	already	RB
13286	423	7	hot	hot	JJ
13286	423	8	container	container	NN
13286	423	9	.	.	.
13286	424	1	No	no	DT
13286	424	2	fat	fat	NN
13286	424	3	should	should	MD
13286	424	4	be	be	VB
13286	424	5	treated	treat	VBN
13286	424	6	in	in	IN
13286	424	7	this	this	DT
13286	424	8	manner	manner	NN
13286	424	9	.	.	.
13286	425	1	Do	do	VBP
13286	425	2	Not	not	RB
13286	425	3	Wait	wait	VB
13286	425	4	for	for	IN
13286	425	5	Crisco	Crisco	NNP
13286	425	6	to	to	TO
13286	425	7	Smoke	Smoke	NNP
13286	425	8	Heat	Heat	NNP
13286	425	9	Crisco	Crisco	NNP
13286	425	10	until	until	IN
13286	425	11	a	a	DT
13286	425	12	crumb	crumb	NN
13286	425	13	of	of	IN
13286	425	14	bread	bread	NN
13286	425	15	becomes	become	VBZ
13286	425	16	a	a	DT
13286	425	17	golden	golden	JJ
13286	425	18	brown	brown	NN
13286	425	19	in	in	IN
13286	425	20	60	60	CD
13286	425	21	seconds	second	NNS
13286	425	22	for	for	IN
13286	425	23	raw	raw	JJ
13286	425	24	dough	dough	NN
13286	425	25	mixtures	mixture	NNS
13286	425	26	,	,	,
13286	425	27	as	as	IN
13286	425	28	crullers	cruller	NNS
13286	425	29	,	,	,
13286	425	30	fritters	fritter	NNS
13286	425	31	,	,	,
13286	425	32	etc	etc	FW
13286	425	33	.	.	.
13286	426	1	40	40	CD
13286	426	2	seconds	second	NNS
13286	426	3	for	for	IN
13286	426	4	cooked	cooked	JJ
13286	426	5	mixtures	mixture	NNS
13286	426	6	,	,	,
13286	426	7	as	as	IN
13286	426	8	croquettes	croquette	NNS
13286	426	9	,	,	,
13286	426	10	codfish	codfish	JJ
13286	426	11	balls	ball	NNS
13286	426	12	,	,	,
13286	426	13	etc	etc	FW
13286	426	14	.	.	.
13286	427	1	20	20	CD
13286	427	2	seconds	second	NNS
13286	427	3	for	for	IN
13286	427	4	French	french	JJ
13286	427	5	fried	fry	VBN
13286	427	6	potatoes	potato	NNS
13286	427	7	.	.	.
13286	428	1	Seconds	second	NNS
13286	428	2	may	may	MD
13286	428	3	be	be	VB
13286	428	4	counted	count	VBN
13286	428	5	thus	thus	RB
13286	428	6	:	:	:
13286	428	7	one	one	CD
13286	428	8	hundred	hundred	CD
13286	428	9	and	and	CC
13286	428	10	one	one	CD
13286	428	11	,	,	,
13286	428	12	one	one	CD
13286	428	13	hundred	hundred	CD
13286	428	14	and	and	CC
13286	428	15	two	two	CD
13286	428	16	,	,	,
13286	428	17	etc	etc	FW
13286	428	18	.	.	.
13286	429	1	The	the	DT
13286	429	2	fat	fat	NN
13286	429	3	may	may	MD
13286	429	4	be	be	VB
13286	429	5	tested	test	VBN
13286	429	6	also	also	RB
13286	429	7	by	by	IN
13286	429	8	dropping	drop	VBG
13286	429	9	into	into	IN
13286	429	10	it	-PRON-	PRP
13286	429	11	a	a	DT
13286	429	12	little	little	JJ
13286	429	13	piece	piece	NN
13286	429	14	of	of	IN
13286	429	15	the	the	DT
13286	429	16	article	article	NN
13286	429	17	to	to	TO
13286	429	18	be	be	VB
13286	429	19	cooked	cook	VBN
13286	429	20	.	.	.
13286	430	1	When	when	WRB
13286	430	2	it	-PRON-	PRP
13286	430	3	rises	rise	VBZ
13286	430	4	to	to	IN
13286	430	5	the	the	DT
13286	430	6	top	top	NN
13286	430	7	,	,	,
13286	430	8	bubbles	bubble	NNS
13286	430	9	vigorously	vigorously	RB
13286	430	10	and	and	CC
13286	430	11	browns	brown	VBZ
13286	430	12	quickly	quickly	RB
13286	430	13	,	,	,
13286	430	14	the	the	DT
13286	430	15	fat	fat	NN
13286	430	16	is	be	VBZ
13286	430	17	hot	hot	JJ
13286	430	18	enough	enough	RB
13286	430	19	.	.	.
13286	431	1	When	when	WRB
13286	431	2	prepared	prepare	VBN
13286	431	3	,	,	,
13286	431	4	the	the	DT
13286	431	5	foods	food	NNS
13286	431	6	must	must	MD
13286	431	7	be	be	VB
13286	431	8	placed	place	VBN
13286	431	9	in	in	IN
13286	431	10	the	the	DT
13286	431	11	basket	basket	NN
13286	431	12	,	,	,
13286	431	13	not	not	RB
13286	431	14	too	too	RB
13286	431	15	many	many	JJ
13286	431	16	at	at	IN
13286	431	17	a	a	DT
13286	431	18	time	time	NN
13286	431	19	or	or	CC
13286	431	20	too	too	RB
13286	431	21	close	close	RB
13286	431	22	together	together	RB
13286	431	23	,	,	,
13286	431	24	and	and	CC
13286	431	25	then	then	RB
13286	431	26	lowered	lower	VBD
13286	431	27	gently	gently	RB
13286	431	28	into	into	IN
13286	431	29	the	the	DT
13286	431	30	fat	fat	NN
13286	431	31	.	.	.
13286	432	1	They	-PRON-	PRP
13286	432	2	generally	generally	RB
13286	432	3	will	will	MD
13286	432	4	sink	sink	VB
13286	432	5	to	to	IN
13286	432	6	the	the	DT
13286	432	7	bottom	bottom	NN
13286	432	8	for	for	IN
13286	432	9	a	a	DT
13286	432	10	minute	minute	NN
13286	432	11	or	or	CC
13286	432	12	two	two	CD
13286	432	13	,	,	,
13286	432	14	and	and	CC
13286	432	15	only	only	RB
13286	432	16	float	float	VB
13286	432	17	when	when	WRB
13286	432	18	they	-PRON-	PRP
13286	432	19	have	have	VBP
13286	432	20	begun	begin	VBN
13286	432	21	to	to	TO
13286	432	22	brown	brown	VB
13286	432	23	.	.	.
13286	433	1	When	when	WRB
13286	433	2	a	a	DT
13286	433	3	bright	bright	JJ
13286	433	4	golden	golden	JJ
13286	433	5	brown	brown	NN
13286	433	6	,	,	,
13286	433	7	take	take	VB
13286	433	8	up	up	RP
13286	433	9	the	the	DT
13286	433	10	basket	basket	NN
13286	433	11	and	and	CC
13286	433	12	let	let	VB
13286	433	13	the	the	DT
13286	433	14	fried	fry	VBN
13286	433	15	things	thing	NNS
13286	433	16	drain	drain	VB
13286	433	17	in	in	IN
13286	433	18	it	-PRON-	PRP
13286	433	19	,	,	,
13286	433	20	over	over	IN
13286	433	21	the	the	DT
13286	433	22	hot	hot	JJ
13286	433	23	fat	fat	NN
13286	433	24	,	,	,
13286	433	25	for	for	IN
13286	433	26	a	a	DT
13286	433	27	few	few	JJ
13286	433	28	seconds	second	NNS
13286	433	29	.	.	.
13286	434	1	Then	then	RB
13286	434	2	take	take	VB
13286	434	3	them	-PRON-	PRP
13286	434	4	out	out	RP
13286	434	5	gently	gently	RB
13286	434	6	one	one	CD
13286	434	7	by	by	IN
13286	434	8	one	one	CD
13286	434	9	,	,	,
13286	434	10	and	and	CC
13286	434	11	lay	lie	VBD
13286	434	12	them	-PRON-	PRP
13286	434	13	on	on	IN
13286	434	14	a	a	DT
13286	434	15	sheet	sheet	NN
13286	434	16	of	of	IN
13286	434	17	brown	brown	NN
13286	434	18	or	or	CC
13286	434	19	kitchen	kitchen	NN
13286	434	20	paper	paper	NN
13286	434	21	.	.	.
13286	435	1	The	the	DT
13286	435	2	draining	draining	NN
13286	435	3	over	over	IN
13286	435	4	the	the	DT
13286	435	5	pan	pan	NN
13286	435	6	is	be	VBZ
13286	435	7	one	one	CD
13286	435	8	of	of	IN
13286	435	9	the	the	DT
13286	435	10	principal	principal	JJ
13286	435	11	things	thing	NNS
13286	435	12	to	to	TO
13286	435	13	attend	attend	VB
13286	435	14	to	to	IN
13286	435	15	;	;	:
13286	435	16	if	if	IN
13286	435	17	this	this	DT
13286	435	18	be	be	VB
13286	435	19	neglected	neglect	VBN
13286	435	20	,	,	,
13286	435	21	the	the	DT
13286	435	22	fat	fat	NN
13286	435	23	will	will	MD
13286	435	24	cling	cling	VB
13286	435	25	about	about	IN
13286	435	26	the	the	DT
13286	435	27	fried	fried	JJ
13286	435	28	things	thing	NNS
13286	435	29	,	,	,
13286	435	30	making	make	VBG
13286	435	31	them	-PRON-	PRP
13286	435	32	both	both	DT
13286	435	33	look	look	VB
13286	435	34	and	and	CC
13286	435	35	taste	taste	VBP
13286	435	36	greasy	greasy	NN
13286	435	37	,	,	,
13286	435	38	whereas	whereas	IN
13286	435	39	if	if	IN
13286	435	40	properly	properly	RB
13286	435	41	drained	drain	VBN
13286	435	42	in	in	IN
13286	435	43	the	the	DT
13286	435	44	basket	basket	NN
13286	435	45	to	to	TO
13286	435	46	begin	begin	VB
13286	435	47	with	with	IN
13286	435	48	,	,	,
13286	435	49	they	-PRON-	PRP
13286	435	50	will	will	MD
13286	435	51	afterwards	afterwards	RB
13286	435	52	scarcely	scarcely	RB
13286	435	53	mark	mark	VB
13286	435	54	the	the	DT
13286	435	55	paper	paper	NN
13286	435	56	.	.	.
13286	436	1	When	when	WRB
13286	436	2	,	,	,
13286	436	3	as	as	IN
13286	436	4	is	be	VBZ
13286	436	5	sometimes	sometimes	RB
13286	436	6	the	the	DT
13286	436	7	case	case	NN
13286	436	8	,	,	,
13286	436	9	no	no	DT
13286	436	10	frying	fry	VBG
13286	436	11	basket	basket	NN
13286	436	12	is	be	VBZ
13286	436	13	used	use	VBN
13286	436	14	,	,	,
13286	436	15	each	each	DT
13286	436	16	thing	thing	NN
13286	436	17	fried	fry	VBN
13286	436	18	should	should	MD
13286	436	19	be	be	VB
13286	436	20	drained	drain	VBN
13286	436	21	between	between	IN
13286	436	22	a	a	DT
13286	436	23	spoon	spoon	NN
13286	436	24	and	and	CC
13286	436	25	the	the	DT
13286	436	26	edge	edge	NN
13286	436	27	of	of	IN
13286	436	28	the	the	DT
13286	436	29	pan	pan	NN
13286	436	30	.	.	.
13286	437	1	To	to	TO
13286	437	2	Clarify	Clarify	NNP
13286	437	3	It	-PRON-	PRP
13286	437	4	is	be	VBZ
13286	437	5	economy	economy	NN
13286	437	6	to	to	TO
13286	437	7	use	use	VB
13286	437	8	three	three	CD
13286	437	9	pounds	pound	NNS
13286	437	10	in	in	IN
13286	437	11	the	the	DT
13286	437	12	kettle	kettle	NN
13286	437	13	,	,	,
13286	437	14	clarifying	clarify	VBG
13286	437	15	the	the	DT
13286	437	16	fat	fat	NN
13286	437	17	when	when	WRB
13286	437	18	it	-PRON-	PRP
13286	437	19	is	be	VBZ
13286	437	20	put	put	VBN
13286	437	21	away	away	RB
13286	437	22	.	.	.
13286	438	1	To	to	TO
13286	438	2	clarify	clarify	VB
13286	438	3	Crisco	Crisco	NNP
13286	438	4	,	,	,
13286	438	5	take	take	VB
13286	438	6	that	that	DT
13286	438	7	which	which	WDT
13286	438	8	has	have	VBZ
13286	438	9	been	be	VBN
13286	438	10	used	use	VBN
13286	438	11	for	for	IN
13286	438	12	deep	deep	JJ
13286	438	13	frying	frying	NN
13286	438	14	and	and	CC
13286	438	15	when	when	WRB
13286	438	16	it	-PRON-	PRP
13286	438	17	has	have	VBZ
13286	438	18	cooled	cool	VBN
13286	438	19	,	,	,
13286	438	20	but	but	CC
13286	438	21	not	not	RB
13286	438	22	solidified	solidify	VBN
13286	438	23	,	,	,
13286	438	24	strain	strain	VB
13286	438	25	through	through	IN
13286	438	26	a	a	DT
13286	438	27	double	double	JJ
13286	438	28	thickness	thickness	NN
13286	438	29	of	of	IN
13286	438	30	cheese	cheese	NN
13286	438	31	cloth	cloth	NN
13286	438	32	,	,	,
13286	438	33	replace	replace	VB
13286	438	34	kettle	kettle	NNP
13286	438	35	on	on	IN
13286	438	36	stove	stove	NN
13286	438	37	,	,	,
13286	438	38	drop	drop	VB
13286	438	39	several	several	JJ
13286	438	40	slices	slice	NNS
13286	438	41	of	of	IN
13286	438	42	potato	potato	NN
13286	438	43	into	into	IN
13286	438	44	the	the	DT
13286	438	45	Crisco	Crisco	NNP
13286	438	46	and	and	CC
13286	438	47	reheat	reheat	NN
13286	438	48	.	.	.
13286	439	1	When	when	WRB
13286	439	2	the	the	DT
13286	439	3	potatoes	potato	NNS
13286	439	4	are	be	VBP
13286	439	5	golden	golden	JJ
13286	439	6	brown	brown	NNP
13286	439	7	,	,	,
13286	439	8	take	take	VB
13286	439	9	out	out	RP
13286	439	10	and	and	CC
13286	439	11	pour	pour	VB
13286	439	12	the	the	DT
13286	439	13	Crisco	Crisco	NNP
13286	439	14	back	back	RB
13286	439	15	into	into	IN
13286	439	16	the	the	DT
13286	439	17	tin	tin	NN
13286	439	18	.	.	.
13286	440	1	With	with	IN
13286	440	2	this	this	DT
13286	440	3	little	little	JJ
13286	440	4	care	care	NN
13286	440	5	,	,	,
13286	440	6	fish	fish	NN
13286	440	7	,	,	,
13286	440	8	oysters	oyster	NNS
13286	440	9	,	,	,
13286	440	10	onions	onion	NNS
13286	440	11	,	,	,
13286	440	12	chops	chop	NNS
13286	440	13	,	,	,
13286	440	14	fritters	fritter	NNS
13286	440	15	,	,	,
13286	440	16	doughnuts	doughnut	NNS
13286	440	17	,	,	,
13286	440	18	etc	etc	FW
13286	440	19	.	.	.
13286	440	20	,	,	,
13286	440	21	may	may	MD
13286	440	22	be	be	VB
13286	440	23	fried	fry	VBN
13286	440	24	over	over	RB
13286	440	25	and	and	CC
13286	440	26	over	over	RB
13286	440	27	again	again	RB
13286	440	28	in	in	IN
13286	440	29	the	the	DT
13286	440	30	same	same	JJ
13286	440	31	Crisco	Crisco	NNP
13286	440	32	.	.	.
13286	441	1	[	[	-LRB-
13286	441	2	Illustration	illustration	NN
13286	441	3	]	]	-RRB-
13286	441	4	The	the	DT
13286	441	5	dry	dry	JJ
13286	441	6	or	or	CC
13286	441	7	saute	saute	JJ
13286	441	8	method	method	NN
13286	441	9	of	of	IN
13286	441	10	frying	frying	NN
13286	441	11	is	be	VBZ
13286	441	12	less	less	RBR
13286	441	13	satisfactory	satisfactory	JJ
13286	441	14	,	,	,
13286	441	15	in	in	IN
13286	441	16	that	that	IN
13286	441	17	it	-PRON-	PRP
13286	441	18	is	be	VBZ
13286	441	19	difficult	difficult	JJ
13286	441	20	even	even	RB
13286	441	21	after	after	IN
13286	441	22	much	much	JJ
13286	441	23	practice	practice	NN
13286	441	24	to	to	TO
13286	441	25	produce	produce	VB
13286	441	26	a	a	DT
13286	441	27	uniformly	uniformly	RB
13286	441	28	colored	color	VBN
13286	441	29	surface	surface	NN
13286	441	30	.	.	.
13286	442	1	A	a	DT
13286	442	2	small	small	JJ
13286	442	3	quantity	quantity	NN
13286	442	4	of	of	IN
13286	442	5	fat	fat	NN
13286	442	6	only	only	RB
13286	442	7	is	be	VBZ
13286	442	8	needed	need	VBN
13286	442	9	,	,	,
13286	442	10	and	and	CC
13286	442	11	where	where	WRB
13286	442	12	the	the	DT
13286	442	13	fat	fat	NN
13286	442	14	,	,	,
13286	442	15	i.e.	i.e.	FW
13286	442	16	,	,	,
13286	442	17	the	the	DT
13286	442	18	heat	heat	NN
13286	442	19	,	,	,
13286	442	20	ends	end	VBZ
13286	442	21	,	,	,
13286	442	22	a	a	DT
13286	442	23	crack	crack	NN
13286	442	24	is	be	VBZ
13286	442	25	formed	form	VBN
13286	442	26	in	in	IN
13286	442	27	the	the	DT
13286	442	28	outer	outer	JJ
13286	442	29	coat	coat	NN
13286	442	30	,	,	,
13286	442	31	through	through	IN
13286	442	32	which	which	WDT
13286	442	33	flavor	flavor	NN
13286	442	34	escapes	escape	NNS
13286	442	35	and	and	CC
13286	442	36	fat	fat	JJ
13286	442	37	enters	enter	NNS
13286	442	38	;	;	:
13286	442	39	the	the	DT
13286	442	40	appearance	appearance	NN
13286	442	41	also	also	RB
13286	442	42	is	be	VBZ
13286	442	43	rendered	render	VBN
13286	442	44	unsightly	unsightly	RB
13286	442	45	.	.	.
13286	443	1	Flat	flat	JJ
13286	443	2	fish	fish	NN
13286	443	3	can	can	MD
13286	443	4	be	be	VB
13286	443	5	fried	fry	VBN
13286	443	6	fairly	fairly	RB
13286	443	7	well	well	RB
13286	443	8	by	by	IN
13286	443	9	this	this	DT
13286	443	10	method	method	NN
13286	443	11	,	,	,
13286	443	12	or	or	CC
13286	443	13	,	,	,
13286	443	14	indeed	indeed	RB
13286	443	15	,	,	,
13286	443	16	almost	almost	RB
13286	443	17	any	any	DT
13286	443	18	thin	thin	JJ
13286	443	19	substance	substance	NN
13286	443	20	,	,	,
13286	443	21	as	as	IN
13286	443	22	thin	thin	JJ
13286	443	23	edges	edge	NNS
13286	443	24	are	be	VBP
13286	443	25	not	not	RB
13286	443	26	affected	affect	VBN
13286	443	27	in	in	IN
13286	443	28	this	this	DT
13286	443	29	way	way	NN
13286	443	30	.	.	.
13286	444	1	For	for	IN
13286	444	2	pancakes	pancake	NNS
13286	444	3	and	and	CC
13286	444	4	other	other	JJ
13286	444	5	articles	article	NNS
13286	444	6	of	of	IN
13286	444	7	similar	similar	JJ
13286	444	8	nature	nature	NN
13286	444	9	it	-PRON-	PRP
13286	444	10	is	be	VBZ
13286	444	11	the	the	DT
13286	444	12	best	good	JJS
13286	444	13	method	method	NN
13286	444	14	.	.	.
13286	445	1	It	-PRON-	PRP
13286	445	2	rarely	rarely	RB
13286	445	3	is	be	VBZ
13286	445	4	possible	possible	JJ
13286	445	5	to	to	TO
13286	445	6	use	use	VB
13286	445	7	the	the	DT
13286	445	8	fat	fat	NN
13286	445	9	from	from	IN
13286	445	10	the	the	DT
13286	445	11	dry	dry	JJ
13286	445	12	method	method	NN
13286	445	13	a	a	DT
13286	445	14	second	second	JJ
13286	445	15	time	time	NN
13286	445	16	,	,	,
13286	445	17	except	except	IN
13286	445	18	for	for	IN
13286	445	19	dishes	dish	NNS
13286	445	20	of	of	IN
13286	445	21	the	the	DT
13286	445	22	same	same	JJ
13286	445	23	kind	kind	NN
13286	445	24	,	,	,
13286	445	25	as	as	IN
13286	445	26	the	the	DT
13286	445	27	fat	fat	NN
13286	445	28	always	always	RB
13286	445	29	is	be	VBZ
13286	445	30	more	more	RBR
13286	445	31	or	or	CC
13286	445	32	less	less	RBR
13286	445	33	flavored	flavor	VBN
13286	445	34	by	by	IN
13286	445	35	the	the	DT
13286	445	36	food	food	NN
13286	445	37	cooked	cook	VBN
13286	445	38	in	in	IN
13286	445	39	it	-PRON-	PRP
13286	445	40	.	.	.
13286	446	1	The	the	DT
13286	446	2	most	most	RBS
13286	446	3	digestible	digestible	JJ
13286	446	4	fat	fat	NN
13286	446	5	for	for	IN
13286	446	6	frying	frying	NN
13286	446	7	and	and	CC
13286	446	8	the	the	DT
13286	446	9	best	good	JJS
13286	446	10	for	for	IN
13286	446	11	results	result	NNS
13286	446	12	undoubtedly	undoubtedly	RB
13286	446	13	is	be	VBZ
13286	446	14	Crisco	Crisco	NNP
13286	446	15	.	.	.
13286	447	1	Steaming	steam	VBG
13286	447	2	Steaming	steaming	NN
13286	447	3	is	be	VBZ
13286	447	4	a	a	DT
13286	447	5	process	process	NN
13286	447	6	very	very	RB
13286	447	7	similar	similar	JJ
13286	447	8	to	to	IN
13286	447	9	boiling	boil	VBG
13286	447	10	,	,	,
13286	447	11	for	for	IN
13286	447	12	it	-PRON-	PRP
13286	447	13	is	be	VBZ
13286	447	14	cooking	cook	VBG
13286	447	15	in	in	IN
13286	447	16	the	the	DT
13286	447	17	heated	heated	JJ
13286	447	18	vapor	vapor	NN
13286	447	19	of	of	IN
13286	447	20	water	water	NN
13286	447	21	.	.	.
13286	448	1	This	this	DT
13286	448	2	practice	practice	NN
13286	448	3	as	as	IN
13286	448	4	a	a	DT
13286	448	5	means	means	NN
13286	448	6	of	of	IN
13286	448	7	cookery	cookery	NN
13286	448	8	is	be	VBZ
13286	448	9	largely	largely	RB
13286	448	10	adopted	adopt	VBN
13286	448	11	in	in	IN
13286	448	12	hotels	hotel	NNS
13286	448	13	,	,	,
13286	448	14	clubs	club	NNS
13286	448	15	,	,	,
13286	448	16	schools	school	NNS
13286	448	17	and	and	CC
13286	448	18	hospitals	hospital	NNS
13286	448	19	,	,	,
13286	448	20	and	and	CC
13286	448	21	other	other	JJ
13286	448	22	large	large	JJ
13286	448	23	institutions	institution	NNS
13286	448	24	;	;	:
13286	448	25	also	also	RB
13286	448	26	frequently	frequently	RB
13286	448	27	applied	apply	VBD
13286	448	28	in	in	IN
13286	448	29	ordinary	ordinary	JJ
13286	448	30	home	home	NN
13286	448	31	cookery	cookery	NN
13286	448	32	for	for	IN
13286	448	33	particular	particular	JJ
13286	448	34	articles	article	NNS
13286	448	35	of	of	IN
13286	448	36	food	food	NN
13286	448	37	requiring	require	VBG
13286	448	38	a	a	DT
13286	448	39	very	very	RB
13286	448	40	slow	slow	JJ
13286	448	41	process	process	NN
13286	448	42	of	of	IN
13286	448	43	cooking	cooking	NN
13286	448	44	.	.	.
13286	449	1	An	an	DT
13286	449	2	ordinary	ordinary	JJ
13286	449	3	kitchen	kitchen	NN
13286	449	4	steamer	steamer	NN
13286	449	5	,	,	,
13286	449	6	with	with	IN
13286	449	7	a	a	DT
13286	449	8	close	close	RB
13286	449	9	-	-	HYPH
13286	449	10	fitting	fitting	JJ
13286	449	11	lid	lid	NN
13286	449	12	is	be	VBZ
13286	449	13	generally	generally	RB
13286	449	14	all	all	DT
13286	449	15	that	that	WDT
13286	449	16	is	be	VBZ
13286	449	17	required	require	VBN
13286	449	18	for	for	IN
13286	449	19	simple	simple	JJ
13286	449	20	household	household	NN
13286	449	21	cookery	cookery	NN
13286	449	22	on	on	IN
13286	449	23	a	a	DT
13286	449	24	small	small	JJ
13286	449	25	scale	scale	NN
13286	449	26	.	.	.
13286	450	1	The	the	DT
13286	450	2	articles	article	NNS
13286	450	3	of	of	IN
13286	450	4	food	food	NN
13286	450	5	which	which	WDT
13286	450	6	are	be	VBP
13286	450	7	to	to	TO
13286	450	8	be	be	VB
13286	450	9	steamed	steam	VBN
13286	450	10	are	be	VBP
13286	450	11	prepared	prepare	VBN
13286	450	12	in	in	IN
13286	450	13	exactly	exactly	RB
13286	450	14	the	the	DT
13286	450	15	same	same	JJ
13286	450	16	manner	manner	NN
13286	450	17	as	as	IN
13286	450	18	for	for	IN
13286	450	19	boiling	boil	VBG
13286	450	20	.	.	.
13286	451	1	Many	many	JJ
13286	451	2	puddings	pudding	NNS
13286	451	3	,	,	,
13286	451	4	some	some	DT
13286	451	5	meats	meat	NNS
13286	451	6	,	,	,
13286	451	7	and	and	CC
13286	451	8	some	some	DT
13286	451	9	vegetables	vegetable	NNS
13286	451	10	are	be	VBP
13286	451	11	considered	consider	VBN
13286	451	12	better	well	RBR
13286	451	13	if	if	IN
13286	451	14	cooked	cook	VBN
13286	451	15	by	by	IN
13286	451	16	steam	steam	NN
13286	451	17	,	,	,
13286	451	18	and	and	CC
13286	451	19	inasmuch	inasmuch	VB
13286	451	20	as	as	IN
13286	451	21	the	the	DT
13286	451	22	process	process	NN
13286	451	23	of	of	IN
13286	451	24	cooking	cooking	NN
13286	451	25	is	be	VBZ
13286	451	26	a	a	DT
13286	451	27	very	very	RB
13286	451	28	slow	slow	JJ
13286	451	29	one	one	NN
13286	451	30	,	,	,
13286	451	31	there	there	EX
13286	451	32	is	be	VBZ
13286	451	33	no	no	DT
13286	451	34	fear	fear	NN
13286	451	35	of	of	IN
13286	451	36	the	the	DT
13286	451	37	food	food	NN
13286	451	38	being	be	VBG
13286	451	39	destroyed	destroy	VBN
13286	451	40	by	by	IN
13286	451	41	too	too	RB
13286	451	42	fierce	fierce	JJ
13286	451	43	a	a	DT
13286	451	44	heat	heat	NN
13286	451	45	,	,	,
13286	451	46	as	as	IN
13286	451	47	the	the	DT
13286	451	48	temperature	temperature	NN
13286	451	49	in	in	IN
13286	451	50	steaming	steam	VBG
13286	451	51	never	never	RB
13286	451	52	reaches	reach	VBZ
13286	451	53	beyond	beyond	IN
13286	451	54	212Â	212â	CD
13286	451	55	°	°	,
13286	451	56	F.	F.	NNP
13286	451	57	Fish	Fish	NNP
13286	451	58	,	,	,
13286	451	59	meat	meat	NN
13286	451	60	and	and	CC
13286	451	61	poultry	poultry	NN
13286	451	62	cooked	cook	VBN
13286	451	63	by	by	IN
13286	451	64	steam	steam	NN
13286	451	65	are	be	VBP
13286	451	66	as	as	IN
13286	451	67	a	a	DT
13286	451	68	rule	rule	NN
13286	451	69	tender	tender	NN
13286	451	70	,	,	,
13286	451	71	full	full	JJ
13286	451	72	of	of	IN
13286	451	73	gravy	gravy	NN
13286	451	74	and	and	CC
13286	451	75	digestible	digestible	JJ
13286	451	76	.	.	.
13286	452	1	By	by	IN
13286	452	2	steaming	steam	VBG
13286	452	3	,	,	,
13286	452	4	watery	watery	JJ
13286	452	5	vegetables	vegetable	NNS
13286	452	6	are	be	VBP
13286	452	7	made	make	VBN
13286	452	8	drier	dry	JJR
13286	452	9	;	;	:
13286	452	10	tough	tough	JJ
13286	452	11	meats	meat	NNS
13286	452	12	are	be	VBP
13286	452	13	softened	soften	VBN
13286	452	14	and	and	CC
13286	452	15	made	make	VBN
13286	452	16	tender	tender	JJ
13286	452	17	;	;	:
13286	452	18	while	while	IN
13286	452	19	farinaceous	farinaceous	JJ
13286	452	20	mixtures	mixture	NNS
13286	452	21	and	and	CC
13286	452	22	puddings	pudding	NNS
13286	452	23	develop	develop	VBP
13286	452	24	a	a	DT
13286	452	25	totally	totally	RB
13286	452	26	different	different	JJ
13286	452	27	flavor	flavor	NN
13286	452	28	when	when	WRB
13286	452	29	baked	bake	VBN
13286	452	30	or	or	CC
13286	452	31	fried	fry	VBN
13286	452	32	.	.	.
13286	453	1	Braising	braise	VBG
13286	453	2	Braising	Braising	NNP
13286	453	3	is	be	VBZ
13286	453	4	a	a	DT
13286	453	5	combination	combination	NN
13286	453	6	of	of	IN
13286	453	7	roasting	roast	VBG
13286	453	8	and	and	CC
13286	453	9	stewing	stew	VBG
13286	453	10	small	small	JJ
13286	453	11	joints	joint	NNS
13286	453	12	of	of	IN
13286	453	13	meat	meat	NN
13286	453	14	in	in	IN
13286	453	15	a	a	DT
13286	453	16	shallow	shallow	JJ
13286	453	17	stewpan	stewpan	NN
13286	453	18	.	.	.
13286	454	1	It	-PRON-	PRP
13286	454	2	is	be	VBZ
13286	454	3	a	a	DT
13286	454	4	favorite	favorite	JJ
13286	454	5	method	method	NN
13286	454	6	of	of	IN
13286	454	7	cooking	cooking	NN
13286	454	8	with	with	IN
13286	454	9	the	the	DT
13286	454	10	French	French	NNP
13286	454	11	,	,	,
13286	454	12	and	and	CC
13286	454	13	is	be	VBZ
13286	454	14	supposed	suppose	VBN
13286	454	15	to	to	TO
13286	454	16	bring	bring	VB
13286	454	17	out	out	RP
13286	454	18	an	an	DT
13286	454	19	unusually	unusually	RB
13286	454	20	fine	fine	JJ
13286	454	21	flavor	flavor	NN
13286	454	22	and	and	CC
13286	454	23	aroma	aroma	NN
13286	454	24	.	.	.
13286	455	1	The	the	DT
13286	455	2	pan	pan	NN
13286	455	3	in	in	IN
13286	455	4	which	which	WDT
13286	455	5	a	a	DT
13286	455	6	braise	braise	NN
13286	455	7	is	be	VBZ
13286	455	8	to	to	TO
13286	455	9	be	be	VB
13286	455	10	made	make	VBN
13286	455	11	always	always	RB
13286	455	12	should	should	MD
13286	455	13	be	be	VB
13286	455	14	lined	line	VBN
13286	455	15	with	with	IN
13286	455	16	slices	slice	NNS
13286	455	17	of	of	IN
13286	455	18	bacon	bacon	NN
13286	455	19	,	,	,
13286	455	20	carrot	carrot	NNP
13286	455	21	,	,	,
13286	455	22	onions	onion	NNS
13286	455	23	and	and	CC
13286	455	24	herbs	herb	NNS
13286	455	25	,	,	,
13286	455	26	upon	upon	IN
13286	455	27	which	which	WDT
13286	455	28	the	the	DT
13286	455	29	meat	meat	NN
13286	455	30	is	be	VBZ
13286	455	31	placed	place	VBN
13286	455	32	.	.	.
13286	456	1	It	-PRON-	PRP
13286	456	2	usually	usually	RB
13286	456	3	is	be	VBZ
13286	456	4	moistened	moisten	VBN
13286	456	5	with	with	IN
13286	456	6	stock	stock	NN
13286	456	7	or	or	CC
13286	456	8	stock	stock	NN
13286	456	9	and	and	CC
13286	456	10	wine	wine	NN
13286	456	11	.	.	.
13286	457	1	The	the	DT
13286	457	2	more	more	RBR
13286	457	3	delicate	delicate	JJ
13286	457	4	meats	meat	NNS
13286	457	5	,	,	,
13286	457	6	such	such	JJ
13286	457	7	as	as	IN
13286	457	8	sweetbreads	sweetbread	NNS
13286	457	9	,	,	,
13286	457	10	fillets	fillet	NNS
13286	457	11	,	,	,
13286	457	12	fowls	fowl	NNS
13286	457	13	and	and	CC
13286	457	14	turkeys	turkey	NNS
13286	457	15	sometimes	sometimes	RB
13286	457	16	are	be	VBP
13286	457	17	covered	cover	VBN
13286	457	18	with	with	IN
13286	457	19	buttered	butter	VBN
13286	457	20	paper	paper	NN
13286	457	21	;	;	:
13286	457	22	this	this	DT
13286	457	23	is	be	VBZ
13286	457	24	done	do	VBN
13286	457	25	to	to	TO
13286	457	26	prevent	prevent	VB
13286	457	27	the	the	DT
13286	457	28	heat	heat	NN
13286	457	29	from	from	IN
13286	457	30	the	the	DT
13286	457	31	top	top	NN
13286	457	32	of	of	IN
13286	457	33	the	the	DT
13286	457	34	pan	pan	NN
13286	457	35	scorching	scorch	VBG
13286	457	36	or	or	CC
13286	457	37	imparting	impart	VBG
13286	457	38	too	too	RB
13286	457	39	much	much	JJ
13286	457	40	of	of	IN
13286	457	41	a	a	DT
13286	457	42	roast	roast	NN
13286	457	43	flavor	flavor	NN
13286	457	44	to	to	IN
13286	457	45	the	the	DT
13286	457	46	meats	meat	NNS
13286	457	47	which	which	WDT
13286	457	48	are	be	VBP
13286	457	49	to	to	TO
13286	457	50	be	be	VB
13286	457	51	braised	braise	VBN
13286	457	52	.	.	.
13286	458	1	Occasional	occasional	JJ
13286	458	2	basting	basting	NN
13286	458	3	during	during	IN
13286	458	4	the	the	DT
13286	458	5	process	process	NN
13286	458	6	of	of	IN
13286	458	7	this	this	DT
13286	458	8	method	method	NN
13286	458	9	of	of	IN
13286	458	10	cooking	cooking	NN
13286	458	11	is	be	VBZ
13286	458	12	essential	essential	JJ
13286	458	13	.	.	.
13286	459	1	When	when	WRB
13286	459	2	done	do	VBN
13286	459	3	,	,	,
13286	459	4	the	the	DT
13286	459	5	meat	meat	NN
13286	459	6	is	be	VBZ
13286	459	7	taken	take	VBN
13286	459	8	up	up	RP
13286	459	9	,	,	,
13286	459	10	the	the	DT
13286	459	11	fat	fat	NN
13286	459	12	removed	remove	VBN
13286	459	13	from	from	IN
13286	459	14	the	the	DT
13286	459	15	vegetables	vegetable	NNS
13286	459	16	and	and	CC
13286	459	17	gravy	gravy	NN
13286	459	18	,	,	,
13286	459	19	which	which	WDT
13286	459	20	latter	latter	JJ
13286	459	21	is	be	VBZ
13286	459	22	then	then	RB
13286	459	23	reduced	reduce	VBN
13286	459	24	,	,	,
13286	459	25	strained	strain	VBN
13286	459	26	and	and	CC
13286	459	27	blended	blend	VBD
13286	459	28	with	with	IN
13286	459	29	some	some	DT
13286	459	30	kind	kind	NN
13286	459	31	of	of	IN
13286	459	32	gravy	gravy	NN
13286	459	33	or	or	CC
13286	459	34	thin	thin	JJ
13286	459	35	sauce	sauce	NN
13286	459	36	.	.	.
13286	460	1	Poaching	poach	VBG
13286	460	2	and	and	CC
13286	460	3	Marinating	Marinating	NNP
13286	460	4	Poaching	Poaching	NNP
13286	460	5	is	be	VBZ
13286	460	6	the	the	DT
13286	460	7	name	name	NN
13286	460	8	usually	usually	RB
13286	460	9	given	give	VBN
13286	460	10	to	to	IN
13286	460	11	the	the	DT
13286	460	12	process	process	NN
13286	460	13	of	of	IN
13286	460	14	cooking	cook	VBG
13286	460	15	an	an	DT
13286	460	16	article	article	NN
13286	460	17	by	by	IN
13286	460	18	placing	place	VBG
13286	460	19	it	-PRON-	PRP
13286	460	20	for	for	IN
13286	460	21	a	a	DT
13286	460	22	few	few	JJ
13286	460	23	minutes	minute	NNS
13286	460	24	in	in	IN
13286	460	25	boiling	boiling	NN
13286	460	26	water	water	NN
13286	460	27	.	.	.
13286	461	1	Marinating	marinate	VBG
13286	461	2	or	or	CC
13286	461	3	pickling	pickle	VBG
13286	461	4	is	be	VBZ
13286	461	5	a	a	DT
13286	461	6	process	process	NN
13286	461	7	with	with	IN
13286	461	8	a	a	DT
13286	461	9	formidable	formidable	JJ
13286	461	10	name	name	NN
13286	461	11	with	with	IN
13286	461	12	a	a	DT
13286	461	13	simple	simple	JJ
13286	461	14	meaning	meaning	NN
13286	461	15	.	.	.
13286	462	1	To	to	TO
13286	462	2	marinate	marinate	NNP
13286	462	3	simply	simply	RB
13286	462	4	is	be	VBZ
13286	462	5	to	to	TO
13286	462	6	soak	soak	VB
13286	462	7	meat	meat	NN
13286	462	8	in	in	IN
13286	462	9	a	a	DT
13286	462	10	mixture	mixture	NN
13286	462	11	for	for	IN
13286	462	12	some	some	DT
13286	462	13	hours	hour	NNS
13286	462	14	,	,	,
13286	462	15	or	or	CC
13286	462	16	even	even	RB
13286	462	17	days	day	NNS
13286	462	18	,	,	,
13286	462	19	with	with	IN
13286	462	20	the	the	DT
13286	462	21	idea	idea	NN
13286	462	22	of	of	IN
13286	462	23	improving	improve	VBG
13286	462	24	its	-PRON-	PRP$
13286	462	25	flavor	flavor	NN
13286	462	26	of	of	IN
13286	462	27	softening	soften	VBG
13286	462	28	its	-PRON-	PRP$
13286	462	29	fibres	fibre	NNS
13286	462	30	and	and	CC
13286	462	31	making	make	VBG
13286	462	32	it	-PRON-	PRP
13286	462	33	tender	tender	JJ
13286	462	34	.	.	.
13286	463	1	Vinegar	vinegar	NN
13286	463	2	,	,	,
13286	463	3	oil	oil	NN
13286	463	4	,	,	,
13286	463	5	pepper	pepper	NN
13286	463	6	and	and	CC
13286	463	7	salt	salt	NN
13286	463	8	are	be	VBP
13286	463	9	mixed	mix	VBN
13286	463	10	together	together	RB
13286	463	11	and	and	CC
13286	463	12	the	the	DT
13286	463	13	meat	meat	NN
13286	463	14	packed	pack	VBN
13286	463	15	in	in	IN
13286	463	16	the	the	DT
13286	463	17	mixture	mixture	NN
13286	463	18	;	;	:
13286	463	19	sometimes	sometimes	RB
13286	463	20	a	a	DT
13286	463	21	sliced	sliced	JJ
13286	463	22	onion	onion	NN
13286	463	23	and	and	CC
13286	463	24	herbs	herb	NNS
13286	463	25	are	be	VBP
13286	463	26	added	add	VBN
13286	463	27	.	.	.
13286	464	1	The	the	DT
13286	464	2	meat	meat	NN
13286	464	3	,	,	,
13286	464	4	of	of	IN
13286	464	5	course	course	NN
13286	464	6	,	,	,
13286	464	7	should	should	MD
13286	464	8	be	be	VB
13286	464	9	wiped	wipe	VBN
13286	464	10	first	first	RB
13286	464	11	,	,	,
13286	464	12	but	but	CC
13286	464	13	not	not	RB
13286	464	14	washed	wash	VBN
13286	464	15	.	.	.
13286	465	1	Cooking	Cooking	NNP
13286	465	2	in	in	IN
13286	465	3	Earthenware	Earthenware	NNP
13286	465	4	Stone	Stone	NNP
13286	465	5	or	or	CC
13286	465	6	earthenware	earthenware	VBP
13286	465	7	cooking	cooking	NN
13286	465	8	appliances	appliance	NNS
13286	465	9	are	be	VBP
13286	465	10	used	use	VBN
13286	465	11	to	to	IN
13286	465	12	very	very	RB
13286	465	13	great	great	JJ
13286	465	14	advantage	advantage	NN
13286	465	15	for	for	IN
13286	465	16	various	various	JJ
13286	465	17	forms	form	NNS
13286	465	18	of	of	IN
13286	465	19	preparing	prepare	VBG
13286	465	20	food	food	NN
13286	465	21	.	.	.
13286	466	1	For	for	IN
13286	466	2	the	the	DT
13286	466	3	homely	homely	JJ
13286	466	4	_	_	NNP
13286	466	5	pot	pot	NN
13286	466	6	-	-	HYPH
13286	466	7	au	au	NNP
13286	466	8	-	-	HYPH
13286	466	9	feu	feu	NNP
13286	466	10	_	_	NNP
13286	466	11	the	the	DT
13286	466	12	French	french	JJ
13286	466	13	housewife	housewife	NN
13286	466	14	has	have	VBZ
13286	466	15	used	use	VBN
13286	466	16	fireproof	fireproof	JJ
13286	466	17	earthenware	earthenware	NN
13286	466	18	dishes	dish	NNS
13286	466	19	for	for	IN
13286	466	20	generations	generation	NNS
13286	466	21	,	,	,
13286	466	22	and	and	CC
13286	466	23	does	do	VBZ
13286	466	24	so	so	RB
13286	466	25	today	today	NN
13286	466	26	.	.	.
13286	467	1	But	but	CC
13286	467	2	besides	besides	IN
13286	467	3	soups	soup	NNS
13286	467	4	,	,	,
13286	467	5	various	various	JJ
13286	467	6	savory	savory	JJ
13286	467	7	dishes	dish	NNS
13286	467	8	,	,	,
13286	467	9	and	and	CC
13286	467	10	all	all	DT
13286	467	11	sorts	sort	NNS
13286	467	12	of	of	IN
13286	467	13	stews	stew	NNS
13286	467	14	are	be	VBP
13286	467	15	cooked	cook	VBN
13286	467	16	in	in	IN
13286	467	17	stoneware	stoneware	NN
13286	467	18	pots	pot	NNS
13286	467	19	.	.	.
13286	468	1	Indeed	indeed	RB
13286	468	2	,	,	,
13286	468	3	so	so	RB
13286	468	4	much	much	JJ
13286	468	5	has	have	VBZ
13286	468	6	this	this	DT
13286	468	7	form	form	NN
13286	468	8	of	of	IN
13286	468	9	cookery	cookery	NN
13286	468	10	come	come	VBP
13286	468	11	into	into	IN
13286	468	12	fashion	fashion	NN
13286	468	13	that	that	IN
13286	468	14	many	many	JJ
13286	468	15	dishes	dish	NNS
13286	468	16	are	be	VBP
13286	468	17	sent	send	VBN
13286	468	18	to	to	TO
13286	468	19	table	table	NN
13286	468	20	in	in	IN
13286	468	21	the	the	DT
13286	468	22	pots	pot	NNS
13286	468	23	in	in	IN
13286	468	24	which	which	WDT
13286	468	25	they	-PRON-	PRP
13286	468	26	are	be	VBP
13286	468	27	cooked	cook	VBN
13286	468	28	.	.	.
13286	469	1	Cooking	cook	VBG
13286	469	2	in	in	IN
13286	469	3	stoneware	stoneware	NN
13286	469	4	has	have	VBZ
13286	469	5	no	no	DT
13286	469	6	equal	equal	JJ
13286	469	7	where	where	WRB
13286	469	8	slow	slow	JJ
13286	469	9	cooking	cooking	NN
13286	469	10	is	be	VBZ
13286	469	11	aimed	aim	VBN
13286	469	12	at	at	IN
13286	469	13	,	,	,
13286	469	14	and	and	CC
13286	469	15	there	there	EX
13286	469	16	are	be	VBP
13286	469	17	many	many	JJ
13286	469	18	dishes	dish	NNS
13286	469	19	which	which	WDT
13286	469	20	one	one	PRP
13286	469	21	would	would	MD
13286	469	22	do	do	VB
13286	469	23	well	well	RB
13286	469	24	to	to	TO
13286	469	25	refrain	refrain	VB
13286	469	26	from	from	IN
13286	469	27	attempting	attempt	VBG
13286	469	28	unless	unless	IN
13286	469	29	cooked	cook	VBN
13286	469	30	in	in	IN
13286	469	31	this	this	DT
13286	469	32	fashion	fashion	NN
13286	469	33	.	.	.
13286	470	1	These	these	DT
13286	470	2	cooking	cooking	NN
13286	470	3	pots	pot	NNS
13286	470	4	are	be	VBP
13286	470	5	inexpensive	inexpensive	JJ
13286	470	6	,	,	,
13286	470	7	and	and	CC
13286	470	8	certain	certain	JJ
13286	470	9	foods	food	NNS
13286	470	10	taste	taste	VBP
13286	470	11	decidedly	decidedly	RB
13286	470	12	better	well	RBR
13286	470	13	if	if	IN
13286	470	14	cooked	cook	VBN
13286	470	15	in	in	IN
13286	470	16	this	this	DT
13286	470	17	way	way	NN
13286	470	18	.	.	.
13286	471	1	For	for	IN
13286	471	2	braising	braise	VBG
13286	471	3	,	,	,
13286	471	4	pot	pot	NN
13286	471	5	roasting	roasting	NN
13286	471	6	,	,	,
13286	471	7	or	or	CC
13286	471	8	stewing	stew	VBG
13286	471	9	fruit	fruit	NN
13286	471	10	and	and	CC
13286	471	11	other	other	JJ
13286	471	12	articles	article	NNS
13286	471	13	which	which	WDT
13286	471	14	need	need	VBP
13286	471	15	to	to	TO
13286	471	16	be	be	VB
13286	471	17	cooked	cook	VBN
13286	471	18	slowly	slowly	RB
13286	471	19	under	under	IN
13286	471	20	close	close	JJ
13286	471	21	cover	cover	NN
13286	471	22	,	,	,
13286	471	23	the	the	DT
13286	471	24	application	application	NN
13286	471	25	of	of	IN
13286	471	26	a	a	DT
13286	471	27	moderate	moderate	JJ
13286	471	28	,	,	,
13286	471	29	even	even	RB
13286	471	30	heat	heat	NN
13286	471	31	produces	produce	VBZ
13286	471	32	far	far	RB
13286	471	33	better	well	JJR
13286	471	34	results	result	NNS
13286	471	35	than	than	IN
13286	471	36	if	if	IN
13286	471	37	quick	quick	JJ
13286	471	38	heat	heat	NN
13286	471	39	is	be	VBZ
13286	471	40	applied	apply	VBN
13286	471	41	.	.	.
13286	472	1	For	for	IN
13286	472	2	such	such	JJ
13286	472	3	cases	case	NNS
13286	472	4	the	the	DT
13286	472	5	use	use	NN
13286	472	6	of	of	IN
13286	472	7	earthenware	earthenware	NN
13286	472	8	cooking	cooking	NN
13286	472	9	pots	pot	NNS
13286	472	10	is	be	VBZ
13286	472	11	recommended	recommend	VBN
13286	472	12	.	.	.
13286	473	1	[	[	-LRB-
13286	473	2	Illustration	illustration	NN
13286	473	3	]	]	-RRB-
13286	473	4	_	_	NNP
13286	473	5	Time	Time	NNP
13286	473	6	Table	Table	NNP
13286	473	7	for	for	IN
13286	473	8	Cooking	Cooking	NNP
13286	473	9	_	_	NNP
13286	473	10	Baking	Baking	NNP
13286	473	11	Beef	Beef	NNP
13286	473	12	,	,	,
13286	473	13	loin	loin	NN
13286	473	14	or	or	CC
13286	473	15	ribs	rib	NNS
13286	473	16	,	,	,
13286	473	17	rare	rare	JJ
13286	473	18	,	,	,
13286	473	19	per	per	IN
13286	473	20	lb	lb	XX
13286	473	21	.	.	.
13286	474	1	8	8	CD
13286	474	2	to	to	TO
13286	474	3	10	10	CD
13286	474	4	minutes	minute	NNS
13286	474	5	Beef	Beef	NNP
13286	474	6	,	,	,
13286	474	7	loin	loin	NN
13286	474	8	or	or	CC
13286	474	9	ribs	rib	NNS
13286	474	10	,	,	,
13286	474	11	well	well	RB
13286	474	12	done	do	VBN
13286	474	13	,	,	,
13286	474	14	per	per	IN
13286	474	15	lb	lb	XX
13286	474	16	.	.	.
13286	475	1	12	12	CD
13286	475	2	to	to	TO
13286	475	3	16	16	CD
13286	475	4	minutes	minute	NNS
13286	475	5	Beef	beef	NN
13286	475	6	,	,	,
13286	475	7	ribs	rib	NNS
13286	475	8	,	,	,
13286	475	9	rolled	roll	VBN
13286	475	10	,	,	,
13286	475	11	rare	rare	JJ
13286	475	12	12	12	CD
13286	475	13	to	to	TO
13286	475	14	15	15	CD
13286	475	15	minutes	minute	NNS
13286	475	16	Beef	Beef	NNP
13286	475	17	,	,	,
13286	475	18	ribs	rib	NNS
13286	475	19	,	,	,
13286	475	20	rolled	roll	VBN
13286	475	21	,	,	,
13286	475	22	well	well	RB
13286	475	23	done	do	VBN
13286	475	24	15	15	CD
13286	475	25	to	to	TO
13286	475	26	18	18	CD
13286	475	27	minutes	minute	NNS
13286	475	28	Beef	Beef	NNP
13286	475	29	,	,	,
13286	475	30	fillet	fillet	NN
13286	475	31	,	,	,
13286	475	32	rare	rare	JJ
13286	475	33	20	20	CD
13286	475	34	to	to	TO
13286	475	35	30	30	CD
13286	475	36	minutes	minute	NNS
13286	475	37	Beef	Beef	NNP
13286	475	38	,	,	,
13286	475	39	fillet	fillet	NN
13286	475	40	,	,	,
13286	475	41	well	well	RB
13286	475	42	done	do	VBN
13286	475	43	60	60	CD
13286	475	44	minutes	minute	NNS
13286	475	45	Mutton	Mutton	NNP
13286	475	46	,	,	,
13286	475	47	leg	leg	NN
13286	475	48	,	,	,
13286	475	49	rare	rare	JJ
13286	475	50	,	,	,
13286	475	51	per	per	IN
13286	475	52	lb	lb	XX
13286	475	53	.	.	.
13286	476	1	10	10	CD
13286	476	2	minutes	minute	NNS
13286	476	3	Mutton	Mutton	NNP
13286	476	4	,	,	,
13286	476	5	leg	leg	NN
13286	476	6	,	,	,
13286	476	7	well	well	RB
13286	476	8	done	do	VBN
13286	476	9	,	,	,
13286	476	10	per	per	IN
13286	476	11	lb	lb	XX
13286	476	12	.	.	.
13286	477	1	14	14	CD
13286	477	2	minutes	minute	NNS
13286	477	3	Mutton	Mutton	NNP
13286	477	4	,	,	,
13286	477	5	forequarter	forequarter	NN
13286	477	6	,	,	,
13286	477	7	stuffed	stuff	VBD
13286	477	8	,	,	,
13286	477	9	per	per	IN
13286	477	10	lb	lb	XX
13286	477	11	.	.	.
13286	478	1	15	15	CD
13286	478	2	to	to	TO
13286	478	3	25	25	CD
13286	478	4	minutes	minute	NNS
13286	478	5	Lamb	Lamb	NNP
13286	478	6	,	,	,
13286	478	7	well	well	RB
13286	478	8	done	do	VBN
13286	478	9	,	,	,
13286	478	10	per	per	IN
13286	478	11	lb	lb	XX
13286	478	12	.	.	.
13286	479	1	15	15	CD
13286	479	2	to	to	TO
13286	479	3	20	20	CD
13286	479	4	minutes	minute	NNS
13286	479	5	Veal	Veal	NNP
13286	479	6	,	,	,
13286	479	7	well	well	RB
13286	479	8	done	do	VBN
13286	479	9	,	,	,
13286	479	10	per	per	IN
13286	479	11	lb	lb	XX
13286	479	12	.	.	.
13286	480	1	18	18	CD
13286	480	2	to	to	TO
13286	480	3	22	22	CD
13286	480	4	minutes	minute	NNS
13286	480	5	Pork	Pork	NNP
13286	480	6	,	,	,
13286	480	7	well	well	RB
13286	480	8	done	do	VBN
13286	480	9	,	,	,
13286	480	10	per	per	IN
13286	480	11	lb	lb	XX
13286	480	12	.	.	.
13286	481	1	20	20	CD
13286	481	2	minutes	minute	NNS
13286	481	3	Venison	Venison	NNP
13286	481	4	,	,	,
13286	481	5	rare	rare	JJ
13286	481	6	,	,	,
13286	481	7	per	per	IN
13286	481	8	lb	lb	XX
13286	481	9	.	.	.
13286	482	1	10	10	CD
13286	482	2	minutes	minute	NNS
13286	482	3	Chicken	Chicken	NNP
13286	482	4	,	,	,
13286	482	5	per	per	IN
13286	482	6	lb	lb	XX
13286	482	7	.	.	.
13286	483	1	15	15	CD
13286	483	2	to	to	TO
13286	483	3	20	20	CD
13286	483	4	minutes	minute	NNS
13286	483	5	Turkey	Turkey	NNP
13286	483	6	,	,	,
13286	483	7	nine	nine	CD
13286	483	8	lbs	lbs	NN
13286	483	9	.	.	.
13286	484	1	3	3	CD
13286	484	2	hours	hour	NNS
13286	484	3	Goose	Goose	NNP
13286	484	4	,	,	,
13286	484	5	nine	nine	CD
13286	484	6	lbs	lbs	NN
13286	484	7	.	.	.
13286	485	1	2	2	LS
13286	485	2	-	-	SYM
13286	485	3	1/2	1/2	CD
13286	485	4	hours	hour	NNS
13286	485	5	Duck	duck	NN
13286	485	6	,	,	,
13286	485	7	domestic	domestic	JJ
13286	485	8	1	1	CD
13286	485	9	to	to	TO
13286	485	10	1	1	CD
13286	485	11	-	-	HYPH
13286	485	12	1/4	1/4	CD
13286	485	13	hours	hour	NNS
13286	485	14	Duck	duck	NN
13286	485	15	,	,	,
13286	485	16	wild	wild	JJ
13286	485	17	20	20	CD
13286	485	18	to	to	TO
13286	485	19	30	30	CD
13286	485	20	minutes	minute	NNS
13286	485	21	Grouse	Grouse	NNP
13286	485	22	25	25	CD
13286	485	23	to	to	TO
13286	485	24	30	30	CD
13286	485	25	minutes	minute	NNS
13286	485	26	Ham	Ham	NNP
13286	485	27	4	4	CD
13286	485	28	to	to	IN
13286	485	29	6	6	CD
13286	485	30	hours	hour	NNS
13286	485	31	Fish	Fish	NNS
13286	485	32	,	,	,
13286	485	33	3	3	CD
13286	485	34	or	or	CC
13286	485	35	4	4	CD
13286	485	36	lbs	lbs	NN
13286	485	37	.	.	.
13286	486	1	45	45	CD
13286	486	2	to	to	TO
13286	486	3	60	60	CD
13286	486	4	minutes	minute	NNS
13286	486	5	Small	small	JJ
13286	486	6	fish	fish	NN
13286	486	7	and	and	CC
13286	486	8	fillets	fillet	NNS
13286	486	9	20	20	CD
13286	486	10	minutes	minute	NNS
13286	486	11	Beans	Beans	NNPS
13286	486	12	with	with	IN
13286	486	13	pork	pork	NN
13286	486	14	6	6	CD
13286	486	15	to	to	TO
13286	486	16	8	8	CD
13286	486	17	hours	hour	NNS
13286	486	18	Bread	bread	NN
13286	486	19	,	,	,
13286	486	20	white	white	JJ
13286	486	21	loaf	loaf	VBZ
13286	486	22	45	45	CD
13286	486	23	to	to	TO
13286	486	24	60	60	CD
13286	486	25	minutes	minute	NNS
13286	486	26	Graham	Graham	NNP
13286	486	27	loaf	loaf	VBZ
13286	486	28	35	35	CD
13286	486	29	to	to	TO
13286	486	30	45	45	CD
13286	486	31	minutes	minute	NNS
13286	486	32	Baking	Baking	NNP
13286	486	33	powder	powder	NN
13286	486	34	biscuits	biscuit	NNS
13286	486	35	12	12	CD
13286	486	36	to	to	TO
13286	486	37	15	15	CD
13286	486	38	minutes	minute	NNS
13286	486	39	Gems	Gems	NNP
13286	486	40	25	25	CD
13286	486	41	to	to	TO
13286	486	42	30	30	CD
13286	486	43	minutes	minute	NNS
13286	486	44	Quick	Quick	NNP
13286	486	45	doughs	dough	NNS
13286	486	46	8	8	CD
13286	486	47	to	to	TO
13286	486	48	15	15	CD
13286	486	49	minutes	minute	NNS
13286	486	50	Cookies	Cookies	NNPS
13286	486	51	8	8	CD
13286	486	52	to	to	TO
13286	486	53	10	10	CD
13286	486	54	minutes	minute	NNS
13286	486	55	Gingerbread	Gingerbread	NNP
13286	486	56	20	20	CD
13286	486	57	to	to	TO
13286	486	58	30	30	CD
13286	486	59	minutes	minute	NNS
13286	486	60	Sponge	Sponge	NNP
13286	486	61	cake	cake	NN
13286	486	62	45	45	CD
13286	486	63	to	to	TO
13286	486	64	60	60	CD
13286	486	65	minutes	minute	NNS
13286	486	66	Cake	Cake	NNP
13286	486	67	,	,	,
13286	486	68	layer	layer	VB
13286	486	69	20	20	CD
13286	486	70	to	to	TO
13286	486	71	30	30	CD
13286	486	72	minutes	minute	NNS
13286	486	73	Cake	Cake	NNP
13286	486	74	,	,	,
13286	486	75	loaf	loaf	VBD
13286	486	76	40	40	CD
13286	486	77	to	to	TO
13286	486	78	60	60	CD
13286	486	79	minutes	minute	NNS
13286	486	80	Fruit	fruit	NN
13286	486	81	cake	cake	NN
13286	486	82	2	2	CD
13286	486	83	to	to	IN
13286	486	84	3	3	CD
13286	486	85	hours	hour	NNS
13286	486	86	Cake	Cake	NNP
13286	486	87	,	,	,
13286	486	88	wedding	wed	VBG
13286	486	89	3	3	CD
13286	486	90	to	to	TO
13286	486	91	5	5	CD
13286	486	92	hours	hour	NNS
13286	486	93	Cakes	Cakes	NNPS
13286	486	94	,	,	,
13286	486	95	small	small	JJ
13286	486	96	15	15	CD
13286	486	97	to	to	TO
13286	486	98	25	25	CD
13286	486	99	minutes	minute	NNS
13286	486	100	Batter	Batter	NNP
13286	486	101	puddings	pudding	NNS
13286	486	102	35	35	CD
13286	486	103	to	to	TO
13286	486	104	45	45	CD
13286	486	105	minutes	minute	NNS
13286	486	106	Pies	pie	NNS
13286	486	107	30	30	CD
13286	486	108	to	to	TO
13286	486	109	50	50	CD
13286	486	110	minutes	minute	NNS
13286	486	111	Tarts	tart	NNS
13286	486	112	15	15	CD
13286	486	113	to	to	TO
13286	486	114	20	20	CD
13286	486	115	minutes	minute	NNS
13286	486	116	Patties	Patties	NNPS
13286	486	117	15	15	CD
13286	486	118	to	to	TO
13286	486	119	25	25	CD
13286	486	120	minutes	minute	NNS
13286	486	121	Vol	Vol	NNP
13286	486	122	-	-	HYPH
13286	486	123	au	au	NNP
13286	486	124	-	-	HYPH
13286	486	125	vent	vent	NN
13286	486	126	50	50	CD
13286	486	127	to	to	TO
13286	486	128	60	60	CD
13286	486	129	minutes	minute	NNS
13286	486	130	Muffins	muffin	NNS
13286	486	131	,	,	,
13286	486	132	yeast	yeast	NN
13286	486	133	30	30	CD
13286	486	134	minutes	minute	NNS
13286	486	135	Muffins	muffin	NNS
13286	486	136	,	,	,
13286	486	137	baking	bake	VBG
13286	486	138	powder	powder	NN
13286	486	139	20	20	CD
13286	486	140	to	to	TO
13286	486	141	25	25	CD
13286	486	142	minutes	minute	NNS
13286	486	143	Indian	indian	JJ
13286	486	144	pudding	pudding	NN
13286	486	145	2	2	CD
13286	486	146	to	to	IN
13286	486	147	3	3	CD
13286	486	148	hours	hour	NNS
13286	486	149	Rice	rice	NN
13286	486	150	or	or	CC
13286	486	151	tapioca	tapioca	RB
13286	486	152	pudding	pudde	VBG
13286	486	153	1	1	CD
13286	486	154	hour	hour	NN
13286	486	155	Bread	Bread	NNP
13286	486	156	puddings	pudding	NNS
13286	486	157	45	45	CD
13286	486	158	to	to	TO
13286	486	159	60	60	CD
13286	486	160	minutes	minute	NNS
13286	486	161	Scallop	scallop	VBP
13286	486	162	dishes	dish	NNS
13286	486	163	15	15	CD
13286	486	164	to	to	TO
13286	486	165	20	20	CD
13286	486	166	minutes	minute	NNS
13286	486	167	Custard	Custard	NNP
13286	486	168	35	35	CD
13286	486	169	to	to	IN
13286	486	170	45	45	CD
13286	486	171	minutes	minute	NNS
13286	486	172	Custard	Custard	NNP
13286	486	173	in	in	IN
13286	486	174	cups	cup	NNS
13286	486	175	20	20	CD
13286	486	176	to	to	TO
13286	486	177	25	25	CD
13286	486	178	minutes	minute	NNS
13286	486	179	Boiling	boil	VBG
13286	486	180	MEATS	MEATS	NNP
13286	486	181	2	2	CD
13286	486	182	to	to	IN
13286	486	183	6	6	CD
13286	486	184	hours	hour	NNS
13286	486	185	Corned	corn	VBN
13286	486	186	meat	meat	NN
13286	486	187	4	4	CD
13286	486	188	to	to	TO
13286	486	189	6	6	CD
13286	486	190	hours	hour	NNS
13286	486	191	Ox	ox	RB
13286	486	192	tongue	tongue	NN
13286	486	193	3	3	CD
13286	486	194	to	to	IN
13286	486	195	4	4	CD
13286	486	196	hours	hour	NNS
13286	486	197	Ham	Ham	NNP
13286	486	198	,	,	,
13286	486	199	12	12	CD
13286	486	200	to	to	TO
13286	486	201	14	14	CD
13286	486	202	lbs	lbs	NN
13286	486	203	4	4	CD
13286	486	204	to	to	TO
13286	486	205	5	5	CD
13286	486	206	hours	hour	NNS
13286	486	207	Turkey	Turkey	NNP
13286	486	208	,	,	,
13286	486	209	10	10	CD
13286	486	210	lbs	lbs	NN
13286	486	211	3	3	CD
13286	486	212	to	to	TO
13286	486	213	3	3	CD
13286	486	214	-	-	SYM
13286	486	215	1/2	1/2	CD
13286	486	216	hours	hour	NNS
13286	486	217	Fowl	fowl	NN
13286	486	218	,	,	,
13286	486	219	4	4	CD
13286	486	220	to	to	TO
13286	486	221	5	5	CD
13286	486	222	lbs	lbs	NN
13286	486	223	2	2	CD
13286	486	224	to	to	IN
13286	486	225	3	3	CD
13286	486	226	hours	hour	NNS
13286	486	227	Chicken	Chicken	NNP
13286	486	228	,	,	,
13286	486	229	3	3	CD
13286	486	230	lbs	lbs	NN
13286	486	231	1	1	CD
13286	486	232	to	to	IN
13286	486	233	1	1	CD
13286	486	234	-	-	HYPH
13286	486	235	1/2	1/2	CD
13286	486	236	hours	hour	NNS
13286	486	237	Fish	fish	NN
13286	486	238	,	,	,
13286	486	239	2	2	CD
13286	486	240	to	to	TO
13286	486	241	5	5	CD
13286	486	242	lbs	lbs	NN
13286	486	243	30	30	CD
13286	486	244	to	to	TO
13286	486	245	45	45	CD
13286	486	246	minutes	minute	NNS
13286	486	247	Lobster	Lobster	NNP
13286	486	248	25	25	CD
13286	486	249	to	to	TO
13286	486	250	30	30	CD
13286	486	251	minutes	minute	NNS
13286	486	252	Cod	cod	VBP
13286	486	253	,	,	,
13286	486	254	3	3	CD
13286	486	255	to	to	TO
13286	486	256	5	5	CD
13286	486	257	lbs	lbs	NN
13286	486	258	20	20	CD
13286	486	259	to	to	TO
13286	486	260	30	30	CD
13286	486	261	minutes	minute	NNS
13286	486	262	Haddock	Haddock	NNP
13286	486	263	,	,	,
13286	486	264	3	3	CD
13286	486	265	to	to	TO
13286	486	266	5	5	CD
13286	486	267	lbs	lbs	NN
13286	486	268	20	20	CD
13286	486	269	to	to	TO
13286	486	270	30	30	CD
13286	486	271	minutes	minute	NNS
13286	486	272	Halibut	Halibut	NNP
13286	486	273	,	,	,
13286	486	274	thick	thick	JJ
13286	486	275	piece	piece	NN
13286	486	276	,	,	,
13286	486	277	per	per	IN
13286	486	278	lb	lb	XX
13286	486	279	15	15	CD
13286	486	280	minutes	minute	NNS
13286	486	281	Salmon	Salmon	NNP
13286	486	282	,	,	,
13286	486	283	thick	thick	JJ
13286	486	284	piece	piece	NN
13286	486	285	,	,	,
13286	486	286	per	per	IN
13286	486	287	lb	lb	XX
13286	486	288	10	10	CD
13286	486	289	to	to	TO
13286	486	290	15	15	CD
13286	486	291	minutes	minute	NNS
13286	486	292	Asparagus	Asparagus	NNP
13286	486	293	20	20	CD
13286	486	294	to	to	TO
13286	486	295	30	30	CD
13286	486	296	minutes	minute	NNS
13286	486	297	Beans	Beans	NNPS
13286	486	298	,	,	,
13286	486	299	shell	shell	NN
13286	486	300	or	or	CC
13286	486	301	string	string	NN
13286	486	302	1	1	CD
13286	486	303	to	to	IN
13286	486	304	3	3	CD
13286	486	305	hours	hour	NNS
13286	486	306	Beets	Beets	NNPS
13286	486	307	,	,	,
13286	486	308	young	young	JJ
13286	486	309	50	50	CD
13286	486	310	minutes	minute	NNS
13286	486	311	Beets	Beets	NNPS
13286	486	312	,	,	,
13286	486	313	old	old	JJ
13286	486	314	3	3	CD
13286	486	315	to	to	TO
13286	486	316	4	4	CD
13286	486	317	hours	hour	NNS
13286	486	318	Brussels	Brussels	NNP
13286	486	319	Sprouts	Sprouts	NNP
13286	486	320	15	15	CD
13286	486	321	to	to	TO
13286	486	322	20	20	CD
13286	486	323	minutes	minute	NNS
13286	486	324	Cabbage	cabbage	NN
13286	486	325	35	35	CD
13286	486	326	to	to	TO
13286	486	327	60	60	CD
13286	486	328	minutes	minute	NNS
13286	486	329	Carrots	carrots	NN
13286	486	330	1	1	CD
13286	486	331	hour	hour	NN
13286	486	332	Cauliflower	Cauliflower	NNP
13286	486	333	25	25	CD
13286	486	334	to	to	TO
13286	486	335	30	30	CD
13286	486	336	minutes	minute	NNS
13286	486	337	Corn	corn	NN
13286	486	338	12	12	CD
13286	486	339	to	to	TO
13286	486	340	20	20	CD
13286	486	341	minutes	minute	NNS
13286	486	342	Macaroni	Macaroni	NNP
13286	486	343	20	20	CD
13286	486	344	to	to	TO
13286	486	345	35	35	CD
13286	486	346	minutes	minute	NNS
13286	486	347	Turnips	turnip	NNS
13286	486	348	30	30	CD
13286	486	349	to	to	TO
13286	486	350	45	45	CD
13286	486	351	minutes	minute	NNS
13286	486	352	Onions	Onions	NNPS
13286	486	353	45	45	CD
13286	486	354	to	to	TO
13286	486	355	60	60	CD
13286	486	356	minutes	minute	NNS
13286	486	357	Parsnips	parsnip	NNS
13286	486	358	30	30	CD
13286	486	359	to	to	TO
13286	486	360	45	45	CD
13286	486	361	minutes	minute	NNS
13286	486	362	Spinach	spinach	NN
13286	486	363	15	15	CD
13286	486	364	to	to	TO
13286	486	365	20	20	CD
13286	486	366	minutes	minute	NNS
13286	486	367	Tomatoes	Tomatoes	NNPS
13286	486	368	,	,	,
13286	486	369	stewed	stew	VBD
13286	486	370	15	15	CD
13286	486	371	to	to	TO
13286	486	372	20	20	CD
13286	486	373	minutes	minute	NNS
13286	486	374	Rice	Rice	NNP
13286	486	375	20	20	CD
13286	486	376	to	to	TO
13286	486	377	30	30	CD
13286	486	378	minutes	minute	NNS
13286	486	379	Broiling	Broiling	NNP
13286	486	380	Steak	Steak	NNP
13286	486	381	,	,	,
13286	486	382	1	1	CD
13286	486	383	inch	inch	NN
13286	486	384	thick	thick	JJ
13286	486	385	4	4	CD
13286	486	386	to	to	TO
13286	486	387	10	10	CD
13286	486	388	minutes	minute	NNS
13286	486	389	Steak	Steak	NNP
13286	486	390	,	,	,
13286	486	391	1	1	CD
13286	486	392	-	-	SYM
13286	486	393	1/2	1/2	CD
13286	486	394	inches	inch	NNS
13286	486	395	thick	thick	JJ
13286	486	396	8	8	CD
13286	486	397	to	to	TO
13286	486	398	12	12	CD
13286	486	399	minutes	minute	NNS
13286	486	400	Lamb	Lamb	NNP
13286	486	401	or	or	CC
13286	486	402	mutton	mutton	NN
13286	486	403	chops	chop	NNS
13286	486	404	6	6	CD
13286	486	405	to	to	TO
13286	486	406	10	10	CD
13286	486	407	minutes	minute	NNS
13286	486	408	Chicken	Chicken	NNP
13286	486	409	20	20	CD
13286	486	410	minutes	minute	NNS
13286	486	411	Quails	Quails	NNP
13286	486	412	8	8	CD
13286	486	413	minutes	minute	NNS
13286	486	414	Squabs	Squabs	NNP
13286	486	415	10	10	CD
13286	486	416	to	to	TO
13286	486	417	12	12	CD
13286	486	418	minutes	minute	NNS
13286	486	419	Shad	Shad	NNP
13286	486	420	,	,	,
13286	486	421	whitefish	whitefish	NNP
13286	486	422	and	and	CC
13286	486	423	bluefish	bluefish	NNP
13286	486	424	15	15	CD
13286	486	425	to	to	TO
13286	486	426	20	20	CD
13286	486	427	minutes	minute	NNS
13286	486	428	Fish	fish	NN
13286	486	429	slices	slice	NNS
13286	486	430	12	12	CD
13286	486	431	to	to	TO
13286	486	432	15	15	CD
13286	486	433	minutes	minute	NNS
13286	486	434	Liver	Liver	NNP
13286	486	435	4	4	CD
13286	486	436	to	to	TO
13286	486	437	5	5	CD
13286	486	438	minutes	minute	NNS
13286	486	439	Frying	fry	VBG
13286	486	440	Smelts	Smelts	NNP
13286	486	441	and	and	CC
13286	486	442	other	other	JJ
13286	486	443	small	small	JJ
13286	486	444	fish	fish	NN
13286	486	445	3	3	CD
13286	486	446	to	to	TO
13286	486	447	5	5	CD
13286	486	448	minutes	minute	NNS
13286	486	449	Breaded	bread	VBN
13286	486	450	chops	chop	NNS
13286	486	451	5	5	CD
13286	486	452	to	to	TO
13286	486	453	8	8	CD
13286	486	454	minutes	minute	NNS
13286	486	455	Potatoes	Potatoes	NNPS
13286	486	456	,	,	,
13286	486	457	raw	raw	JJ
13286	486	458	4	4	CD
13286	486	459	to	to	TO
13286	486	460	8	8	CD
13286	486	461	minutes	minute	NNS
13286	486	462	Fish	fish	NN
13286	486	463	balls	ball	NNS
13286	486	464	and	and	CC
13286	486	465	croquettes	croquette	VBZ
13286	486	466	1	1	CD
13286	486	467	minute	minute	NN
13286	486	468	Muffins	muffin	NNS
13286	486	469	,	,	,
13286	486	470	fritters	fritter	NNS
13286	486	471	,	,	,
13286	486	472	and	and	CC
13286	486	473	doughnuts	doughnut	VBZ
13286	486	474	3	3	CD
13286	486	475	to	to	TO
13286	486	476	5	5	CD
13286	486	477	minutes	minute	NNS
13286	486	478	Weights	Weights	NNPS
13286	486	479	and	and	CC
13286	486	480	Measures	Measures	NNPS
13286	486	481	27	27	CD
13286	486	482	-	-	SYM
13286	486	483	1/3	1/3	CD
13286	486	484	grains	grain	NNS
13286	486	485	1	1	CD
13286	486	486	dram	dram	NNP
13286	486	487	16	16	CD
13286	486	488	drams	dram	NNS
13286	486	489	1	1	CD
13286	486	490	ounce	ounce	NN
13286	486	491	16	16	CD
13286	486	492	ounces	ounce	NNS
13286	486	493	1	1	CD
13286	486	494	pound	pound	NN
13286	486	495	1	1	CD
13286	486	496	teaspoonful	teaspoonful	JJ
13286	486	497	60	60	CD
13286	486	498	drops	drop	VBZ
13286	486	499	3	3	CD
13286	486	500	teaspoonfuls	teaspoonful	NNS
13286	486	501	1	1	CD
13286	486	502	tablespoonful	tablespoonful	JJ
13286	486	503	4	4	CD
13286	486	504	tablespoonfuls	tablespoonful	NNS
13286	486	505	1	1	CD
13286	486	506	wineglass	wineglass	NN
13286	486	507	,	,	,
13286	486	508	1/2	1/2	CD
13286	486	509	gill	gill	NN
13286	486	510	,	,	,
13286	486	511	or	or	CC
13286	486	512	1/4	1/4	CD
13286	486	513	cup	cup	NN
13286	486	514	16	16	CD
13286	486	515	tablespoonfuls	tablespoonful	NNS
13286	486	516	1	1	CD
13286	486	517	cup	cup	NN
13286	486	518	2	2	CD
13286	486	519	gills	gill	VBZ
13286	486	520	1	1	CD
13286	486	521	cup	cup	NN
13286	486	522	2	2	CD
13286	486	523	cups	cup	NNS
13286	486	524	1	1	CD
13286	486	525	pint	pint	NN
13286	486	526	2	2	CD
13286	486	527	pints	pint	NNS
13286	486	528	1	1	CD
13286	486	529	quart	quart	NN
13286	486	530	4	4	CD
13286	486	531	quarts	quart	NNS
13286	486	532	1	1	CD
13286	486	533	gallon	gallon	NN
13286	486	534	2	2	CD
13286	486	535	tablespoonfuls	tablespoonful	VBZ
13286	486	536	Crisco	Crisco	NNP
13286	486	537	1	1	CD
13286	486	538	ounce	ounce	NN
13286	486	539	2	2	CD
13286	486	540	tablespoonfuls	tablespoonful	NNS
13286	486	541	salt	salt	NN
13286	486	542	1	1	CD
13286	486	543	ounce	ounce	NN
13286	486	544	2	2	CD
13286	486	545	tablespoonfuls	tablespoonful	NNS
13286	486	546	sugar	sugar	NN
13286	486	547	1	1	CD
13286	486	548	ounce	ounce	NN
13286	486	549	4	4	CD
13286	486	550	tablespoonfuls	tablespoonful	NNS
13286	486	551	flour	flour	NN
13286	486	552	1	1	CD
13286	486	553	ounce	ounce	NN
13286	486	554	1	1	CD
13286	486	555	tablespoonful	tablespoonful	JJ
13286	486	556	liquid	liquid	NN
13286	486	557	1/2	1/2	CD
13286	486	558	ounce	ounce	NN
13286	486	559	1	1	CD
13286	486	560	square	square	JJ
13286	486	561	chocolate	chocolate	NN
13286	486	562	1	1	CD
13286	486	563	ounce	ounce	NN
13286	486	564	1/3	1/3	CD
13286	486	565	cupful	cupful	JJ
13286	486	566	chopped	chop	VBN
13286	486	567	nut	nut	NNP
13286	486	568	meats	meats	NNP
13286	486	569	(	(	-LRB-
13286	486	570	blanched	blanch	VBN
13286	486	571	)	)	-RRB-
13286	486	572	1	1	CD
13286	486	573	ounce	ounce	NN
13286	486	574	1	1	CD
13286	486	575	cupful	cupful	JJ
13286	486	576	currants	currant	NNS
13286	486	577	1/4	1/4	CD
13286	486	578	pound	pound	NN
13286	486	579	1	1	CD
13286	486	580	cupful	cupful	JJ
13286	486	581	crumbs	crumb	NNS
13286	486	582	1/4	1/4	CD
13286	486	583	pound	pound	NN
13286	486	584	4	4	CD
13286	486	585	-	-	SYM
13286	486	586	1/3	1/3	CD
13286	486	587	cupfuls	cupful	NNS
13286	486	588	coffee	coffee	NN
13286	486	589	1	1	CD
13286	486	590	pound	pound	NN
13286	486	591	3	3	CD
13286	486	592	-	-	SYM
13286	486	593	1/2	1/2	CD
13286	486	594	cupfuls	cupfuls	NN
13286	486	595	confectioners	confectioner	NNS
13286	486	596	'	'	POS
13286	486	597	sugar	sugar	NN
13286	486	598	1	1	CD
13286	486	599	pound	pound	NN
13286	486	600	4	4	CD
13286	486	601	-	-	SYM
13286	486	602	1/2	1/2	CD
13286	486	603	cupfuls	cupful	NNS
13286	486	604	graham	graham	NNP
13286	486	605	flour	flour	NN
13286	486	606	1	1	CD
13286	486	607	pound	pound	NN
13286	486	608	2	2	CD
13286	486	609	-	-	SYM
13286	486	610	2/3	2/3	CD
13286	486	611	cupfuls	cupful	NNS
13286	486	612	oatmeal	oatmeal	NN
13286	486	613	1	1	CD
13286	486	614	pound	pound	NN
13286	486	615	5	5	CD
13286	486	616	cupfuls	cupful	NNS
13286	486	617	rolled	roll	VBD
13286	486	618	oats	oats	NNP
13286	486	619	1	1	CD
13286	486	620	pound	pound	NN
13286	486	621	4	4	CD
13286	486	622	-	-	SYM
13286	486	623	1/3	1/3	CD
13286	486	624	cupfuls	cupful	NNS
13286	486	625	rye	rye	NN
13286	486	626	meal	meal	NN
13286	486	627	1	1	CD
13286	486	628	pound	pound	NN
13286	486	629	1	1	CD
13286	486	630	-	-	SYM
13286	486	631	7/8	7/8	CD
13286	486	632	cupfuls	cupfuls	NN
13286	486	633	rice	rice	NN
13286	486	634	1	1	CD
13286	486	635	pound	pound	NN
13286	486	636	2	2	CD
13286	486	637	-	-	SYM
13286	486	638	1/3	1/3	CD
13286	486	639	cupfuls	cupful	NNS
13286	486	640	dry	dry	JJ
13286	486	641	beans	bean	NNS
13286	486	642	1	1	CD
13286	486	643	pound	pound	NN
13286	486	644	2	2	CD
13286	486	645	cupfuls	cupful	NNS
13286	486	646	granulated	granulate	VBD
13286	486	647	sugar	sugar	NNP
13286	486	648	1	1	CD
13286	486	649	pound	pound	NN
13286	486	650	2	2	CD
13286	486	651	-	-	SYM
13286	486	652	2/3	2/3	CD
13286	486	653	cupfuls	cupful	NNS
13286	486	654	brown	brown	NNP
13286	486	655	sugar	sugar	NNP
13286	486	656	1	1	CD
13286	486	657	pound	pound	NN
13286	486	658	2	2	CD
13286	486	659	-	-	SYM
13286	486	660	2/3	2/3	CD
13286	486	661	cupfuls	cupful	NNS
13286	486	662	powdered	powder	VBD
13286	486	663	sugar	sugar	NN
13286	486	664	1	1	CD
13286	486	665	pound	pound	NN
13286	486	666	1	1	CD
13286	486	667	cupful	cupful	JJ
13286	486	668	(	(	-LRB-
13286	486	669	volume	volume	NN
13286	486	670	)	)	-RRB-
13286	486	671	8	8	CD
13286	486	672	ounces	ounce	NNS
13286	486	673	1	1	CD
13286	486	674	cupful	cupful	JJ
13286	486	675	water	water	NN
13286	486	676	8	8	CD
13286	486	677	-	-	SYM
13286	486	678	1/3	1/3	CD
13286	486	679	ounces	ounce	NNS
13286	486	680	1	1	CD
13286	486	681	pint	pint	NN
13286	486	682	butter	butter	NN
13286	486	683	1	1	CD
13286	486	684	pound	pound	NN
13286	486	685	1	1	CD
13286	486	686	quart	quart	NN
13286	486	687	-	-	HYPH
13286	486	688	flour	flour	NN
13286	486	689	1	1	CD
13286	486	690	pound	pound	NN
13286	486	691	10	10	CD
13286	486	692	small	small	JJ
13286	486	693	or	or	CC
13286	486	694	9	9	CD
13286	486	695	medium	medium	JJ
13286	486	696	eggs	egg	NNS
13286	486	697	1	1	CD
13286	486	698	pound	pound	NN
13286	486	699	All	all	DT
13286	486	700	materials	material	NNS
13286	486	701	are	be	VBP
13286	486	702	measured	measure	VBN
13286	486	703	level	level	NN
13286	486	704	,	,	,
13286	486	705	i.e.	i.e.	FW
13286	486	706	,	,	,
13286	486	707	by	by	IN
13286	486	708	filling	fill	VBG
13286	486	709	spoon	spoon	NN
13286	486	710	or	or	CC
13286	486	711	cup	cup	NN
13286	486	712	more	more	JJR
13286	486	713	than	than	IN
13286	486	714	full	full	JJ
13286	486	715	and	and	CC
13286	486	716	leveling	level	VBG
13286	486	717	with	with	IN
13286	486	718	a	a	DT
13286	486	719	case	case	NN
13286	486	720	knife	knife	NN
13286	486	721	.	.	.
13286	487	1	To	to	TO
13286	487	2	measure	measure	VB
13286	487	3	meal	meal	NN
13286	487	4	,	,	,
13286	487	5	flour	flour	NN
13286	487	6	,	,	,
13286	487	7	sugar	sugar	NN
13286	487	8	and	and	CC
13286	487	9	similar	similar	JJ
13286	487	10	ingredients	ingredient	NNS
13286	487	11	,	,	,
13286	487	12	sift	sift	VBP
13286	487	13	lightly	lightly	RB
13286	487	14	into	into	IN
13286	487	15	the	the	DT
13286	487	16	measure	measure	NN
13286	487	17	,	,	,
13286	487	18	then	then	RB
13286	487	19	level	level	NN
13286	487	20	.	.	.
13286	488	1	Standard	standard	JJ
13286	488	2	measuring	measure	VBG
13286	488	3	cups	cup	NNS
13286	488	4	made	make	VBN
13286	488	5	of	of	IN
13286	488	6	tin	tin	NN
13286	488	7	,	,	,
13286	488	8	aluminum	aluminum	NN
13286	488	9	or	or	CC
13286	488	10	glass	glass	NN
13286	488	11	holding	hold	VBG
13286	488	12	half	half	PDT
13286	488	13	a	a	DT
13286	488	14	pint	pint	NN
13286	488	15	always	always	RB
13286	488	16	should	should	MD
13286	488	17	be	be	VB
13286	488	18	used	use	VBN
13286	488	19	.	.	.
13286	489	1	Coffee	coffee	NN
13286	489	2	and	and	CC
13286	489	3	teacups	teacup	NNS
13286	489	4	vary	vary	VBP
13286	489	5	so	so	RB
13286	489	6	much	much	RB
13286	489	7	that	that	IN
13286	489	8	correct	correct	JJ
13286	489	9	proportions	proportion	NNS
13286	489	10	can	can	MD
13286	489	11	not	not	RB
13286	489	12	be	be	VB
13286	489	13	obtained	obtain	VBN
13286	489	14	by	by	IN
13286	489	15	using	use	VBG
13286	489	16	them	-PRON-	PRP
13286	489	17	.	.	.
13286	490	1	To	to	TO
13286	490	2	measure	measure	VB
13286	490	3	a	a	DT
13286	490	4	spoonful	spoonful	NN
13286	490	5	of	of	IN
13286	490	6	dry	dry	JJ
13286	490	7	material	material	NN
13286	490	8	,	,	,
13286	490	9	fill	fill	VB
13286	490	10	the	the	DT
13286	490	11	spoon	spoon	NN
13286	490	12	heaping	heaping	NN
13286	490	13	,	,	,
13286	490	14	then	then	RB
13286	490	15	level	level	NN
13286	490	16	.	.	.
13286	491	1	To	to	TO
13286	491	2	measure	measure	VB
13286	491	3	a	a	DT
13286	491	4	half	half	RB
13286	491	5	-	-	HYPH
13286	491	6	spoonful	spoonful	JJ
13286	491	7	,	,	,
13286	491	8	fill	fill	VB
13286	491	9	and	and	CC
13286	491	10	level	level	VB
13286	491	11	the	the	DT
13286	491	12	spoon	spoon	NN
13286	491	13	,	,	,
13286	491	14	then	then	RB
13286	491	15	divide	divide	VB
13286	491	16	in	in	IN
13286	491	17	half	half	JJ
13286	491	18	lengthways	lengthway	NNS
13286	491	19	;	;	:
13286	491	20	for	for	IN
13286	491	21	quarter	quarter	NN
13286	491	22	-	-	HYPH
13286	491	23	spoonfuls	spoonful	NNS
13286	491	24	,	,	,
13286	491	25	divide	divide	VB
13286	491	26	the	the	DT
13286	491	27	halves	halves	NNP
13286	491	28	crossways	crossway	NNS
13286	491	29	.	.	.
13286	492	1	_	_	NNP
13286	492	2	Use	Use	NNP
13286	492	3	level	level	NN
13286	492	4	measurements	measurement	NNS
13286	492	5	in	in	IN
13286	492	6	all	all	DT
13286	492	7	recipes	recipe	NNS
13286	492	8	in	in	IN
13286	492	9	this	this	DT
13286	492	10	book	book	NN
13286	492	11	.	.	.
13286	492	12	_	_	NNP
13286	492	13	_	_	NNP
13286	492	14	The	the	DT
13286	492	15	Art	Art	NNP
13286	492	16	of	of	IN
13286	492	17	Carving	Carving	NNP
13286	492	18	_	_	NNP
13286	492	19	Carving	Carving	NNP
13286	492	20	is	be	VBZ
13286	492	21	an	an	DT
13286	492	22	art	art	NN
13286	492	23	,	,	,
13286	492	24	and	and	CC
13286	492	25	one	one	CD
13286	492	26	which	which	WDT
13286	492	27	anybody	anybody	NN
13286	492	28	,	,	,
13286	492	29	with	with	IN
13286	492	30	a	a	DT
13286	492	31	knowledge	knowledge	NN
13286	492	32	of	of	IN
13286	492	33	a	a	DT
13286	492	34	few	few	JJ
13286	492	35	general	general	JJ
13286	492	36	directions	direction	NNS
13286	492	37	,	,	,
13286	492	38	can	can	MD
13286	492	39	acquire	acquire	VB
13286	492	40	easily	easily	RB
13286	492	41	.	.	.
13286	493	1	A	a	DT
13286	493	2	proper	proper	JJ
13286	493	3	set	set	NN
13286	493	4	of	of	IN
13286	493	5	carving	carve	VBG
13286	493	6	tools	tool	NNS
13286	493	7	is	be	VBZ
13286	493	8	almost	almost	RB
13286	493	9	indispensable	indispensable	JJ
13286	493	10	,	,	,
13286	493	11	and	and	CC
13286	493	12	should	should	MD
13286	493	13	comprise	comprise	VB
13286	493	14	:	:	:
13286	493	15	a	a	DT
13286	493	16	good	good	JJ
13286	493	17	thin	thin	JJ
13286	493	18	,	,	,
13286	493	19	sharp	sharp	JJ
13286	493	20	-	-	HYPH
13286	493	21	bladed	bladed	JJ
13286	493	22	knife	knife	NN
13286	493	23	,	,	,
13286	493	24	a	a	DT
13286	493	25	solid	solid	JJ
13286	493	26	two	two	CD
13286	493	27	or	or	CC
13286	493	28	three	three	CD
13286	493	29	pronged	pronged	JJ
13286	493	30	fork	fork	NN
13286	493	31	,	,	,
13286	493	32	and	and	CC
13286	493	33	a	a	DT
13286	493	34	pair	pair	NN
13286	493	35	of	of	IN
13286	493	36	carving	carve	VBG
13286	493	37	scissors	scissor	NNS
13286	493	38	.	.	.
13286	494	1	Anything	anything	NN
13286	494	2	that	that	WDT
13286	494	3	needs	need	VBZ
13286	494	4	to	to	TO
13286	494	5	be	be	VB
13286	494	6	carved	carve	VBN
13286	494	7	at	at	IN
13286	494	8	table	table	NN
13286	494	9	should	should	MD
13286	494	10	be	be	VB
13286	494	11	placed	place	VBN
13286	494	12	on	on	IN
13286	494	13	a	a	DT
13286	494	14	dish	dish	NN
13286	494	15	sufficiently	sufficiently	RB
13286	494	16	large	large	JJ
13286	494	17	to	to	TO
13286	494	18	allow	allow	VB
13286	494	19	the	the	DT
13286	494	20	joint	joint	NN
13286	494	21	to	to	TO
13286	494	22	be	be	VB
13286	494	23	turned	turn	VBN
13286	494	24	without	without	IN
13286	494	25	moving	move	VBG
13286	494	26	the	the	DT
13286	494	27	dish	dish	NN
13286	494	28	from	from	IN
13286	494	29	its	-PRON-	PRP$
13286	494	30	position	position	NN
13286	494	31	.	.	.
13286	495	1	The	the	DT
13286	495	2	dish	dish	NN
13286	495	3	should	should	MD
13286	495	4	be	be	VB
13286	495	5	placed	place	VBN
13286	495	6	close	close	RB
13286	495	7	in	in	IN
13286	495	8	front	front	NN
13286	495	9	of	of	IN
13286	495	10	the	the	DT
13286	495	11	carver	carver	NN
13286	495	12	.	.	.
13286	496	1	Such	such	JJ
13286	496	2	joints	joint	NNS
13286	496	3	as	as	IN
13286	496	4	beef	beef	NN
13286	496	5	,	,	,
13286	496	6	veal	veal	NN
13286	496	7	and	and	CC
13286	496	8	ham	ham	NN
13286	496	9	should	should	MD
13286	496	10	be	be	VB
13286	496	11	cut	cut	VBN
13286	496	12	very	very	RB
13286	496	13	thin	thin	JJ
13286	496	14	;	;	:
13286	496	15	while	while	IN
13286	496	16	lamb	lamb	NNP
13286	496	17	,	,	,
13286	496	18	mutton	mutton	NN
13286	496	19	,	,	,
13286	496	20	and	and	CC
13286	496	21	pork	pork	NN
13286	496	22	should	should	MD
13286	496	23	be	be	VB
13286	496	24	cut	cut	VBN
13286	496	25	a	a	DT
13286	496	26	trifle	trifle	NN
13286	496	27	thicker	thick	JJR
13286	496	28	.	.	.
13286	497	1	_	_	NNP
13286	497	2	To	to	TO
13286	497	3	carve	carve	VB
13286	497	4	a	a	DT
13286	497	5	fowl	fowl	NN
13286	497	6	_	_	NNP
13286	497	7	,	,	,
13286	497	8	begin	begin	VB
13286	497	9	by	by	IN
13286	497	10	sticking	stick	VBG
13286	497	11	the	the	DT
13286	497	12	fork	fork	NN
13286	497	13	into	into	IN
13286	497	14	the	the	DT
13286	497	15	pinion	pinion	NN
13286	497	16	and	and	CC
13286	497	17	draw	draw	VB
13286	497	18	it	-PRON-	PRP
13286	497	19	towards	towards	IN
13286	497	20	the	the	DT
13286	497	21	leg	leg	NN
13286	497	22	;	;	:
13286	497	23	and	and	CC
13286	497	24	then	then	RB
13286	497	25	,	,	,
13286	497	26	passing	pass	VBG
13286	497	27	the	the	DT
13286	497	28	knife	knife	NN
13286	497	29	underneath	underneath	RB
13286	497	30	,	,	,
13286	497	31	take	take	VB
13286	497	32	off	off	RP
13286	497	33	the	the	DT
13286	497	34	wing	wing	NN
13286	497	35	at	at	IN
13286	497	36	the	the	DT
13286	497	37	joint	joint	NN
13286	497	38	.	.	.
13286	498	1	Next	next	RB
13286	498	2	slip	slip	VB
13286	498	3	the	the	DT
13286	498	4	knife	knife	NN
13286	498	5	between	between	IN
13286	498	6	leg	leg	NN
13286	498	7	and	and	CC
13286	498	8	body	body	NN
13286	498	9	,	,	,
13286	498	10	to	to	TO
13286	498	11	cut	cut	VB
13286	498	12	through	through	IN
13286	498	13	the	the	DT
13286	498	14	joint	joint	NN
13286	498	15	;	;	:
13286	498	16	and	and	CC
13286	498	17	with	with	IN
13286	498	18	the	the	DT
13286	498	19	fork	fork	NN
13286	498	20	turn	turn	NN
13286	498	21	leg	leg	NN
13286	498	22	back	back	RB
13286	498	23	,	,	,
13286	498	24	and	and	CC
13286	498	25	joint	joint	NN
13286	498	26	will	will	MD
13286	498	27	give	give	VB
13286	498	28	way	way	NN
13286	498	29	.	.	.
13286	499	1	Then	then	RB
13286	499	2	take	take	VB
13286	499	3	off	off	RP
13286	499	4	other	other	JJ
13286	499	5	wing	wing	NN
13286	499	6	and	and	CC
13286	499	7	leg	leg	NN
13286	499	8	.	.	.
13286	500	1	After	after	IN
13286	500	2	legs	leg	NNS
13286	500	3	are	be	VBP
13286	500	4	taken	take	VBN
13286	500	5	off	off	RP
13286	500	6	,	,	,
13286	500	7	enter	enter	VB
13286	500	8	knife	knife	NN
13286	500	9	into	into	IN
13286	500	10	the	the	DT
13286	500	11	top	top	NN
13286	500	12	of	of	IN
13286	500	13	breast	breast	NN
13286	500	14	,	,	,
13286	500	15	and	and	CC
13286	500	16	cut	cut	VBD
13286	500	17	under	under	IN
13286	500	18	merrythought	merrythought	NN
13286	500	19	or	or	CC
13286	500	20	wishbone	wishbone	NN
13286	500	21	so	so	IN
13286	500	22	as	as	IN
13286	500	23	to	to	TO
13286	500	24	loosen	loosen	VB
13286	500	25	it	-PRON-	PRP
13286	500	26	,	,	,
13286	500	27	lifting	lift	VBG
13286	500	28	it	-PRON-	PRP
13286	500	29	with	with	IN
13286	500	30	the	the	DT
13286	500	31	fork	fork	NN
13286	500	32	.	.	.
13286	501	1	Afterwards	afterwards	RB
13286	501	2	cut	cut	VBD
13286	501	3	slices	slice	NNS
13286	501	4	from	from	IN
13286	501	5	both	both	DT
13286	501	6	sides	side	NNS
13286	501	7	of	of	IN
13286	501	8	breast	breast	NN
13286	501	9	.	.	.
13286	502	1	Next	next	RB
13286	502	2	,	,	,
13286	502	3	take	take	VB
13286	502	4	off	off	RP
13286	502	5	collarbones	collarbone	NNS
13286	502	6	,	,	,
13286	502	7	which	which	WDT
13286	502	8	lie	lie	VBP
13286	502	9	on	on	IN
13286	502	10	each	each	DT
13286	502	11	side	side	NN
13286	502	12	of	of	IN
13286	502	13	wishbone	wishbone	NN
13286	502	14	and	and	CC
13286	502	15	then	then	RB
13286	502	16	separate	separate	VB
13286	502	17	side	side	NN
13286	502	18	bones	bone	NNS
13286	502	19	from	from	IN
13286	502	20	the	the	DT
13286	502	21	back	back	NN
13286	502	22	.	.	.
13286	503	1	The	the	DT
13286	503	2	breast	breast	NN
13286	503	3	and	and	CC
13286	503	4	wings	wing	NNS
13286	503	5	are	be	VBP
13286	503	6	considered	consider	VBN
13286	503	7	the	the	DT
13286	503	8	most	most	RBS
13286	503	9	delicate	delicate	JJ
13286	503	10	parts	part	NNS
13286	503	11	;	;	:
13286	503	12	the	the	DT
13286	503	13	back	back	NN
13286	503	14	as	as	IN
13286	503	15	the	the	DT
13286	503	16	least	least	RBS
13286	503	17	desirable	desirable	JJ
13286	503	18	,	,	,
13286	503	19	generally	generally	RB
13286	503	20	is	be	VBZ
13286	503	21	left	leave	VBN
13286	503	22	on	on	IN
13286	503	23	platter	platter	NN
13286	503	24	.	.	.
13286	504	1	_	_	NNP
13286	504	2	A	a	DT
13286	504	3	turkey	turkey	NN
13286	504	4	_	_	NNP
13286	504	5	is	be	VBZ
13286	504	6	carved	carve	VBN
13286	504	7	in	in	IN
13286	504	8	same	same	JJ
13286	504	9	manner	manner	NN
13286	504	10	,	,	,
13286	504	11	except	except	IN
13286	504	12	that	that	IN
13286	504	13	the	the	DT
13286	504	14	legs	leg	NNS
13286	504	15	and	and	CC
13286	504	16	wings	wing	NNS
13286	504	17	,	,	,
13286	504	18	being	be	VBG
13286	504	19	larger	large	JJR
13286	504	20	,	,	,
13286	504	21	are	be	VBP
13286	504	22	separated	separate	VBN
13286	504	23	at	at	IN
13286	504	24	lower	low	JJR
13286	504	25	joint	joint	NN
13286	504	26	.	.	.
13286	505	1	Lower	low	JJR
13286	505	2	part	part	NN
13286	505	3	of	of	IN
13286	505	4	leg	leg	NN
13286	505	5	(	(	-LRB-
13286	505	6	or	or	CC
13286	505	7	drumstick	drumstick	NNP
13286	505	8	)	)	-RRB-
13286	505	9	being	be	VBG
13286	505	10	hard	hard	JJ
13286	505	11	,	,	,
13286	505	12	tough	tough	JJ
13286	505	13	,	,	,
13286	505	14	and	and	CC
13286	505	15	stringy	stringy	NNP
13286	505	16	,	,	,
13286	505	17	usually	usually	RB
13286	505	18	is	be	VBZ
13286	505	19	allowed	allow	VBN
13286	505	20	to	to	TO
13286	505	21	remain	remain	VB
13286	505	22	on	on	IN
13286	505	23	platter	platter	NN
13286	505	24	.	.	.
13286	506	1	First	first	RB
13286	506	2	cut	cut	VB
13286	506	3	off	off	RP
13286	506	4	wing	wing	NN
13286	506	5	,	,	,
13286	506	6	leg	leg	NN
13286	506	7	,	,	,
13286	506	8	and	and	CC
13286	506	9	breast	breast	NN
13286	506	10	from	from	IN
13286	506	11	one	one	CD
13286	506	12	side	side	NN
13286	506	13	;	;	:
13286	506	14	then	then	RB
13286	506	15	turn	turn	VB
13286	506	16	turkey	turkey	NNP
13286	506	17	round	round	RB
13286	506	18	and	and	CC
13286	506	19	cut	cut	VBD
13286	506	20	them	-PRON-	PRP
13286	506	21	off	off	RP
13286	506	22	from	from	IN
13286	506	23	the	the	DT
13286	506	24	other	other	JJ
13286	506	25	.	.	.
13286	507	1	_	_	NNP
13286	507	2	To	to	TO
13286	507	3	carve	carve	VB
13286	507	4	a	a	DT
13286	507	5	goose	goose	NN
13286	507	6	_	_	NNP
13286	507	7	,	,	,
13286	507	8	separate	separate	JJ
13286	507	9	leg	leg	NN
13286	507	10	from	from	IN
13286	507	11	body	body	NN
13286	507	12	by	by	IN
13286	507	13	putting	put	VBG
13286	507	14	fork	fork	NN
13286	507	15	into	into	IN
13286	507	16	small	small	JJ
13286	507	17	end	end	NN
13286	507	18	of	of	IN
13286	507	19	leg	leg	NN
13286	507	20	,	,	,
13286	507	21	pressing	press	VBG
13286	507	22	it	-PRON-	PRP
13286	507	23	close	close	JJ
13286	507	24	to	to	IN
13286	507	25	body	body	NN
13286	507	26	,	,	,
13286	507	27	and	and	CC
13286	507	28	then	then	RB
13286	507	29	passing	pass	VBG
13286	507	30	knife	knife	NN
13286	507	31	under	under	RB
13286	507	32	,	,	,
13286	507	33	and	and	CC
13286	507	34	turning	turn	VBG
13286	507	35	leg	leg	NN
13286	507	36	back	back	RB
13286	507	37	as	as	IN
13286	507	38	you	-PRON-	PRP
13286	507	39	cut	cut	VBD
13286	507	40	through	through	IN
13286	507	41	joint	joint	NN
13286	507	42	.	.	.
13286	508	1	To	to	TO
13286	508	2	take	take	VB
13286	508	3	off	off	RP
13286	508	4	wing	wing	NN
13286	508	5	,	,	,
13286	508	6	put	put	VB
13286	508	7	fork	fork	NN
13286	508	8	into	into	IN
13286	508	9	the	the	DT
13286	508	10	small	small	JJ
13286	508	11	end	end	NN
13286	508	12	of	of	IN
13286	508	13	wing	wing	NN
13286	508	14	,	,	,
13286	508	15	and	and	CC
13286	508	16	press	press	VB
13286	508	17	it	-PRON-	PRP
13286	508	18	closely	closely	RB
13286	508	19	to	to	IN
13286	508	20	body	body	NN
13286	508	21	,	,	,
13286	508	22	then	then	RB
13286	508	23	slip	slip	VB
13286	508	24	knife	knife	NN
13286	508	25	under	under	IN
13286	508	26	and	and	CC
13286	508	27	separate	separate	VB
13286	508	28	the	the	DT
13286	508	29	joint	joint	NN
13286	508	30	.	.	.
13286	509	1	Next	next	RB
13286	509	2	,	,	,
13286	509	3	cut	cut	VBN
13286	509	4	under	under	IN
13286	509	5	wishbone	wishbone	NN
13286	509	6	and	and	CC
13286	509	7	take	take	VB
13286	509	8	it	-PRON-	PRP
13286	509	9	off	off	RP
13286	509	10	,	,	,
13286	509	11	and	and	CC
13286	509	12	cut	cut	VB
13286	509	13	slices	slice	NNS
13286	509	14	from	from	IN
13286	509	15	breast	breast	NN
13286	509	16	.	.	.
13286	510	1	Then	then	RB
13286	510	2	turn	turn	VB
13286	510	3	and	and	CC
13286	510	4	dismember	dismember	VB
13286	510	5	the	the	DT
13286	510	6	other	other	JJ
13286	510	7	side	side	NN
13286	510	8	.	.	.
13286	511	1	Take	take	VB
13286	511	2	off	off	RP
13286	511	3	upper	upper	JJ
13286	511	4	side	side	NN
13286	511	5	bones	bone	NNS
13286	511	6	next	next	RB
13286	511	7	to	to	IN
13286	511	8	wings	wing	NNS
13286	511	9	,	,	,
13286	511	10	then	then	RB
13286	511	11	two	two	CD
13286	511	12	lower	low	JJR
13286	511	13	side	side	NN
13286	511	14	bones	bone	NNS
13286	511	15	.	.	.
13286	512	1	The	the	DT
13286	512	2	breast	breast	NN
13286	512	3	and	and	CC
13286	512	4	legs	leg	NNS
13286	512	5	of	of	IN
13286	512	6	a	a	DT
13286	512	7	goose	goose	NN
13286	512	8	are	be	VBP
13286	512	9	considered	consider	VBN
13286	512	10	the	the	DT
13286	512	11	most	most	JJS
13286	512	12	choice	choice	NN
13286	512	13	.	.	.
13286	513	1	If	if	IN
13286	513	2	a	a	DT
13286	513	3	goose	goose	NN
13286	513	4	is	be	VBZ
13286	513	5	old	old	JJ
13286	513	6	,	,	,
13286	513	7	there	there	EX
13286	513	8	is	be	VBZ
13286	513	9	no	no	DT
13286	513	10	fowl	fowl	NN
13286	513	11	so	so	RB
13286	513	12	tough	tough	JJ
13286	513	13	.	.	.
13286	514	1	_	_	NNP
13286	514	2	Quails	Quails	NNP
13286	514	3	_	_	NNP
13286	514	4	merely	merely	RB
13286	514	5	are	be	VBP
13286	514	6	split	split	VBN
13286	514	7	down	down	RP
13286	514	8	the	the	DT
13286	514	9	back	back	NN
13286	514	10	,	,	,
13286	514	11	as	as	IN
13286	514	12	also	also	RB
13286	514	13	are	be	VBP
13286	514	14	pigeons	pigeon	NNS
13286	514	15	,	,	,
13286	514	16	giving	give	VBG
13286	514	17	a	a	DT
13286	514	18	half	half	NN
13286	514	19	to	to	IN
13286	514	20	each	each	DT
13286	514	21	person	person	NN
13286	514	22	.	.	.
13286	515	1	_	_	NNP
13286	515	2	To	to	TO
13286	515	3	carve	carve	VB
13286	515	4	loin	loin	NN
13286	515	5	of	of	IN
13286	515	6	mutton	mutton	NN
13286	515	7	,	,	,
13286	515	8	_	_	NNP
13286	515	9	a	a	DT
13286	515	10	portion	portion	NN
13286	515	11	is	be	VBZ
13286	515	12	cut	cut	VBN
13286	515	13	through	through	IN
13286	515	14	,	,	,
13286	515	15	beginning	begin	VBG
13286	515	16	at	at	IN
13286	515	17	the	the	DT
13286	515	18	best	good	JJS
13286	515	19	end	end	NN
13286	515	20	.	.	.
13286	516	1	If	if	IN
13286	516	2	kidney	kidney	NN
13286	516	3	be	be	VBP
13286	516	4	in	in	IN
13286	516	5	it	-PRON-	PRP
13286	516	6	,	,	,
13286	516	7	a	a	DT
13286	516	8	slice	slice	NN
13286	516	9	should	should	MD
13286	516	10	be	be	VB
13286	516	11	served	serve	VBN
13286	516	12	as	as	RB
13286	516	13	far	far	RB
13286	516	14	as	as	IN
13286	516	15	it	-PRON-	PRP
13286	516	16	will	will	MD
13286	516	17	go	go	VB
13286	516	18	to	to	IN
13286	516	19	each	each	DT
13286	516	20	portion	portion	NN
13286	516	21	.	.	.
13286	517	1	Care	care	NN
13286	517	2	must	must	MD
13286	517	3	be	be	VB
13286	517	4	taken	take	VBN
13286	517	5	that	that	IN
13286	517	6	the	the	DT
13286	517	7	bone	bone	NN
13286	517	8	is	be	VBZ
13286	517	9	well	well	RB
13286	517	10	jointed	jointed	JJ
13286	517	11	.	.	.
13286	518	1	The	the	DT
13286	518	2	butcher	butcher	NN
13286	518	3	chops	chop	VBZ
13286	518	4	the	the	DT
13286	518	5	loin	loin	NN
13286	518	6	between	between	IN
13286	518	7	each	each	DT
13286	518	8	vertebra	vertebra	NN
13286	518	9	.	.	.
13286	519	1	When	when	WRB
13286	519	2	big	big	JJ
13286	519	3	mutton	mutton	NN
13286	519	4	is	be	VBZ
13286	519	5	carved	carve	VBN
13286	519	6	it	-PRON-	PRP
13286	519	7	gives	give	VBZ
13286	519	8	a	a	DT
13286	519	9	large	large	JJ
13286	519	10	chop	chop	NN
13286	519	11	,	,	,
13286	519	12	oftentimes	oftentime	VBZ
13286	519	13	more	more	JJR
13286	519	14	than	than	IN
13286	519	15	the	the	DT
13286	519	16	amount	amount	NN
13286	519	17	desired	desire	VBN
13286	519	18	,	,	,
13286	519	19	but	but	CC
13286	519	20	a	a	DT
13286	519	21	chop	chop	NN
13286	519	22	can	can	MD
13286	519	23	not	not	RB
13286	519	24	be	be	VB
13286	519	25	divided	divide	VBN
13286	519	26	without	without	IN
13286	519	27	waste	waste	NN
13286	519	28	,	,	,
13286	519	29	or	or	CC
13286	519	30	one	one	CD
13286	519	31	portion	portion	NN
13286	519	32	being	be	VBG
13286	519	33	all	all	PDT
13286	519	34	the	the	DT
13286	519	35	inferior	inferior	JJ
13286	519	36	end	end	NN
13286	519	37	.	.	.
13286	520	1	It	-PRON-	PRP
13286	520	2	is	be	VBZ
13286	520	3	therefore	therefore	RB
13286	520	4	a	a	DT
13286	520	5	good	good	JJ
13286	520	6	plan	plan	NN
13286	520	7	to	to	TO
13286	520	8	joint	joint	VB
13286	520	9	a	a	DT
13286	520	10	loin	loin	NN
13286	520	11	of	of	IN
13286	520	12	mutton	mutton	NN
13286	520	13	with	with	IN
13286	520	14	a	a	DT
13286	520	15	small	small	JJ
13286	520	16	meat	meat	NN
13286	520	17	saw	saw	NN
13286	520	18	,	,	,
13286	520	19	cutting	cut	VBG
13286	520	20	any	any	DT
13286	520	21	thickness	thickness	NN
13286	520	22	desired	desire	VBN
13286	520	23	.	.	.
13286	521	1	In	in	IN
13286	521	2	this	this	DT
13286	521	3	case	case	NN
13286	521	4	the	the	DT
13286	521	5	actual	actual	JJ
13286	521	6	bone	bone	NN
13286	521	7	will	will	MD
13286	521	8	often	often	RB
13286	521	9	have	have	VB
13286	521	10	to	to	TO
13286	521	11	be	be	VB
13286	521	12	sawn	saw	VBN
13286	521	13	through	through	IN
13286	521	14	.	.	.
13286	522	1	The	the	DT
13286	522	2	result	result	NN
13286	522	3	will	will	MD
13286	522	4	be	be	VB
13286	522	5	more	more	RBR
13286	522	6	economical	economical	JJ
13286	522	7	,	,	,
13286	522	8	and	and	CC
13286	522	9	the	the	DT
13286	522	10	servings	serving	NNS
13286	522	11	more	more	RBR
13286	522	12	agreeable	agreeable	JJ
13286	522	13	.	.	.
13286	523	1	The	the	DT
13286	523	2	loin	loin	NN
13286	523	3	also	also	RB
13286	523	4	can	can	MD
13286	523	5	be	be	VB
13286	523	6	boned	bone	VBN
13286	523	7	entirely	entirely	RB
13286	523	8	,	,	,
13286	523	9	stuffed	stuff	VBN
13286	523	10	or	or	CC
13286	523	11	not	not	RB
13286	523	12	,	,	,
13286	523	13	as	as	IN
13286	523	14	preferred	prefer	VBN
13286	523	15	,	,	,
13286	523	16	the	the	DT
13286	523	17	flap	flap	JJ
13286	523	18	end	end	NN
13286	523	19	folded	fold	VBN
13286	523	20	and	and	CC
13286	523	21	fastened	fasten	VBN
13286	523	22	over	over	IN
13286	523	23	the	the	DT
13286	523	24	fillet	fillet	NNP
13286	523	25	portion	portion	NN
13286	523	26	.	.	.
13286	524	1	Then	then	RB
13286	524	2	the	the	DT
13286	524	3	meat	meat	NN
13286	524	4	can	can	MD
13286	524	5	be	be	VB
13286	524	6	carved	carve	VBN
13286	524	7	across	across	IN
13286	524	8	any	any	DT
13286	524	9	thickness	thickness	NN
13286	524	10	.	.	.
13286	525	1	_	_	NNP
13286	525	2	To	to	TO
13286	525	3	carve	carve	VB
13286	525	4	leg	leg	NN
13286	525	5	of	of	IN
13286	525	6	mutton	mutton	NN
13286	525	7	,	,	,
13286	525	8	_	_	NNP
13286	525	9	stand	stand	VB
13286	525	10	joint	joint	JJ
13286	525	11	the	the	DT
13286	525	12	inner	inner	JJ
13286	525	13	part	part	NN
13286	525	14	of	of	IN
13286	525	15	the	the	DT
13286	525	16	leg	leg	NN
13286	525	17	uppermost	uppermost	VBD
13286	525	18	and	and	CC
13286	525	19	cut	cut	VBD
13286	525	20	across	across	IN
13286	525	21	center	center	NN
13286	525	22	to	to	IN
13286	525	23	bone	bone	NN
13286	525	24	,	,	,
13286	525	25	towards	towards	IN
13286	525	26	carver	carver	NN
13286	525	27	,	,	,
13286	525	28	then	then	RB
13286	525	29	cut	cut	VB
13286	525	30	rather	rather	RB
13286	525	31	thick	thick	JJ
13286	525	32	slices	slice	NNS
13286	525	33	on	on	IN
13286	525	34	either	either	DT
13286	525	35	side	side	NN
13286	525	36	.	.	.
13286	526	1	To	to	TO
13286	526	2	serve	serve	VB
13286	526	3	the	the	DT
13286	526	4	meat	meat	NN
13286	526	5	equally	equally	RB
13286	526	6	,	,	,
13286	526	7	unless	unless	IN
13286	526	8	any	any	DT
13286	526	9	special	special	JJ
13286	526	10	part	part	NN
13286	526	11	is	be	VBZ
13286	526	12	desired	desire	VBN
13286	526	13	,	,	,
13286	526	14	a	a	DT
13286	526	15	portion	portion	NN
13286	526	16	of	of	IN
13286	526	17	the	the	DT
13286	526	18	knuckle	knuckle	NN
13286	526	19	is	be	VBZ
13286	526	20	served	serve	VBN
13286	526	21	with	with	IN
13286	526	22	a	a	DT
13286	526	23	slice	slice	NN
13286	526	24	of	of	IN
13286	526	25	the	the	DT
13286	526	26	thick	thick	JJ
13286	526	27	end	end	NN
13286	526	28	.	.	.
13286	527	1	The	the	DT
13286	527	2	prime	prime	JJ
13286	527	3	fat	fat	NN
13286	527	4	is	be	VBZ
13286	527	5	the	the	DT
13286	527	6	kernel	kernel	NN
13286	527	7	of	of	IN
13286	527	8	fat	fat	NN
13286	527	9	at	at	IN
13286	527	10	the	the	DT
13286	527	11	thick	thick	JJ
13286	527	12	end	end	NN
13286	527	13	.	.	.
13286	528	1	_	_	NNP
13286	528	2	To	to	TO
13286	528	3	carve	carve	VB
13286	528	4	forequarter	forequarter	NN
13286	528	5	of	of	IN
13286	528	6	mutton	mutton	NNP
13286	528	7	or	or	CC
13286	528	8	lamb	lamb	NN
13286	528	9	.	.	.
13286	528	10	_	_	NNP
13286	528	11	The	the	DT
13286	528	12	forequarter	forequarter	NN
13286	528	13	of	of	IN
13286	528	14	mutton	mutton	NN
13286	528	15	usually	usually	RB
13286	528	16	is	be	VBZ
13286	528	17	not	not	RB
13286	528	18	served	serve	VBN
13286	528	19	whole	whole	RB
13286	528	20	unless	unless	IN
13286	528	21	the	the	DT
13286	528	22	mutton	mutton	NN
13286	528	23	be	be	VB
13286	528	24	very	very	RB
13286	528	25	small	small	JJ
13286	528	26	.	.	.
13286	529	1	The	the	DT
13286	529	2	forequarter	forequarter	NN
13286	529	3	of	of	IN
13286	529	4	lamb	lamb	NNP
13286	529	5	frequently	frequently	RB
13286	529	6	is	be	VBZ
13286	529	7	served	serve	VBN
13286	529	8	whole	whole	RB
13286	529	9	.	.	.
13286	530	1	Before	before	IN
13286	530	2	cooking	cook	VBG
13286	530	3	it	-PRON-	PRP
13286	530	4	must	must	MD
13286	530	5	be	be	VB
13286	530	6	jointed	joint	VBN
13286	530	7	through	through	IN
13286	530	8	the	the	DT
13286	530	9	chine	chine	NN
13286	530	10	of	of	IN
13286	530	11	bone	bone	NN
13286	530	12	at	at	IN
13286	530	13	the	the	DT
13286	530	14	back	back	NN
13286	530	15	,	,	,
13286	530	16	to	to	TO
13286	530	17	enable	enable	VB
13286	530	18	this	this	DT
13286	530	19	portion	portion	NN
13286	530	20	being	be	VBG
13286	530	21	served	serve	VBN
13286	530	22	in	in	IN
13286	530	23	chops	chop	NNS
13286	530	24	,	,	,
13286	530	25	twice	twice	RB
13286	530	26	across	across	IN
13286	530	27	the	the	DT
13286	530	28	breastbones	breastbone	NNS
13286	530	29	the	the	DT
13286	530	30	entire	entire	JJ
13286	530	31	length	length	NN
13286	530	32	,	,	,
13286	530	33	and	and	CC
13286	530	34	at	at	IN
13286	530	35	short	short	JJ
13286	530	36	intervals	interval	NNS
13286	530	37	at	at	IN
13286	530	38	the	the	DT
13286	530	39	edge	edge	NN
13286	530	40	of	of	IN
13286	530	41	the	the	DT
13286	530	42	breast	breast	NN
13286	530	43	.	.	.
13286	531	1	Before	before	IN
13286	531	2	serving	serve	VBG
13286	531	3	it	-PRON-	PRP
13286	531	4	is	be	VBZ
13286	531	5	usual	usual	JJ
13286	531	6	to	to	TO
13286	531	7	separate	separate	VB
13286	531	8	the	the	DT
13286	531	9	shoulder	shoulder	NN
13286	531	10	by	by	IN
13286	531	11	pressing	press	VBG
13286	531	12	the	the	DT
13286	531	13	fork	fork	NN
13286	531	14	in	in	IN
13286	531	15	by	by	IN
13286	531	16	the	the	DT
13286	531	17	knuckle	knuckle	NN
13286	531	18	,	,	,
13286	531	19	then	then	RB
13286	531	20	passing	pass	VBG
13286	531	21	knife	knife	NN
13286	531	22	round	round	NN
13286	531	23	shoulder	shoulder	NN
13286	531	24	,	,	,
13286	531	25	crossing	cross	VBG
13286	531	26	about	about	IN
13286	531	27	center	center	NN
13286	531	28	of	of	IN
13286	531	29	joint	joint	NN
13286	531	30	,	,	,
13286	531	31	raising	raise	VBG
13286	531	32	shoulder	shoulder	NN
13286	531	33	without	without	IN
13286	531	34	cutting	cut	VBG
13286	531	35	too	too	RB
13286	531	36	much	much	JJ
13286	531	37	meat	meat	NN
13286	531	38	off	off	IN
13286	531	39	breast	breast	NN
13286	531	40	.	.	.
13286	532	1	Leave	leave	VB
13286	532	2	shoulder	shoulder	NN
13286	532	3	in	in	IN
13286	532	4	position	position	NN
13286	532	5	on	on	IN
13286	532	6	joint	joint	JJ
13286	532	7	;	;	:
13286	532	8	a	a	DT
13286	532	9	second	second	JJ
13286	532	10	dish	dish	NN
13286	532	11	is	be	VBZ
13286	532	12	sent	send	VBN
13286	532	13	to	to	TO
13286	532	14	table	table	NN
13286	532	15	on	on	IN
13286	532	16	which	which	WDT
13286	532	17	to	to	TO
13286	532	18	lay	lay	VB
13286	532	19	it	-PRON-	PRP
13286	532	20	while	while	IN
13286	532	21	the	the	DT
13286	532	22	other	other	JJ
13286	532	23	part	part	NN
13286	532	24	is	be	VBZ
13286	532	25	being	be	VBG
13286	532	26	carved	carve	VBN
13286	532	27	.	.	.
13286	533	1	_	_	NNP
13286	533	2	To	to	TO
13286	533	3	carve	carve	VB
13286	533	4	rabbit	rabbit	NN
13286	533	5	or	or	CC
13286	533	6	hare	hare	NN
13286	533	7	.	.	.
13286	533	8	_	_	NNP
13286	533	9	In	in	IN
13286	533	10	either	either	DT
13286	533	11	case	case	NN
13286	533	12	first	first	RB
13286	533	13	separate	separate	JJ
13286	533	14	legs	leg	NNS
13286	533	15	and	and	CC
13286	533	16	shoulders	shoulder	NNS
13286	533	17	;	;	:
13286	533	18	then	then	RB
13286	533	19	cut	cut	VB
13286	533	20	the	the	DT
13286	533	21	back	back	JJ
13286	533	22	part	part	NN
13286	533	23	across	across	IN
13286	533	24	,	,	,
13286	533	25	into	into	IN
13286	533	26	two	two	CD
13286	533	27	parts	part	NNS
13286	533	28	.	.	.
13286	534	1	This	this	DT
13286	534	2	is	be	VBZ
13286	534	3	accomplished	accomplish	VBN
13286	534	4	best	well	RBS
13286	534	5	by	by	IN
13286	534	6	inserting	insert	VBG
13286	534	7	the	the	DT
13286	534	8	knife	knife	NN
13286	534	9	into	into	IN
13286	534	10	joint	joint	JJ
13286	534	11	,	,	,
13286	534	12	and	and	CC
13286	534	13	raising	raise	VBG
13286	534	14	up	up	RP
13286	534	15	the	the	DT
13286	534	16	back	back	NN
13286	534	17	by	by	IN
13286	534	18	means	mean	NNS
13286	534	19	of	of	IN
13286	534	20	the	the	DT
13286	534	21	fork	fork	NN
13286	534	22	.	.	.
13286	535	1	The	the	DT
13286	535	2	back	back	JJ
13286	535	3	or	or	CC
13286	535	4	fillet	fillet	JJ
13286	535	5	part	part	NN
13286	535	6	is	be	VBZ
13286	535	7	considered	consider	VBN
13286	535	8	the	the	DT
13286	535	9	best	good	JJS
13286	535	10	portion	portion	NN
13286	535	11	of	of	IN
13286	535	12	a	a	DT
13286	535	13	hare	hare	NN
13286	535	14	or	or	CC
13286	535	15	rabbit	rabbit	NN
13286	535	16	.	.	.
13286	536	1	_	_	NNP
13286	536	2	To	to	TO
13286	536	3	carve	carve	VB
13286	536	4	sirloin	sirloin	NN
13286	536	5	of	of	IN
13286	536	6	beef	beef	NN
13286	536	7	,	,	,
13286	536	8	_	_	NNP
13286	536	9	a	a	DT
13286	536	10	sirloin	sirloin	NN
13286	536	11	should	should	MD
13286	536	12	be	be	VB
13286	536	13	cut	cut	VBN
13286	536	14	into	into	IN
13286	536	15	thin	thin	JJ
13286	536	16	slices	slice	NNS
13286	536	17	with	with	IN
13286	536	18	a	a	DT
13286	536	19	sharp	sharp	JJ
13286	536	20	,	,	,
13286	536	21	firm	firm	JJ
13286	536	22	cut	cut	NN
13286	536	23	from	from	IN
13286	536	24	end	end	NN
13286	536	25	to	to	IN
13286	536	26	end	end	NN
13286	536	27	of	of	IN
13286	536	28	the	the	DT
13286	536	29	joint	joint	NN
13286	536	30	.	.	.
13286	537	1	At	at	IN
13286	537	2	the	the	DT
13286	537	3	upper	upper	JJ
13286	537	4	portion	portion	NN
13286	537	5	the	the	DT
13286	537	6	cut	cut	NN
13286	537	7	should	should	MD
13286	537	8	be	be	VB
13286	537	9	clean	clean	JJ
13286	537	10	and	and	CC
13286	537	11	even	even	RB
13286	537	12	;	;	:
13286	537	13	then	then	RB
13286	537	14	use	use	VB
13286	537	15	point	point	NN
13286	537	16	of	of	IN
13286	537	17	knife	knife	NN
13286	537	18	to	to	TO
13286	537	19	loosen	loosen	VB
13286	537	20	slices	slice	NNS
13286	537	21	from	from	IN
13286	537	22	bones	bone	NNS
13286	537	23	.	.	.
13286	538	1	In	in	IN
13286	538	2	carving	carve	VBG
13286	538	3	undercut	undercut	NN
13286	538	4	,	,	,
13286	538	5	remove	remove	VB
13286	538	6	superfluous	superfluous	JJ
13286	538	7	fat	fat	NN
13286	538	8	,	,	,
13286	538	9	and	and	CC
13286	538	10	cut	cut	VB
13286	538	11	slices	slice	NNS
13286	538	12	from	from	IN
13286	538	13	end	end	NN
13286	538	14	to	to	IN
13286	538	15	end	end	NN
13286	538	16	in	in	IN
13286	538	17	same	same	JJ
13286	538	18	manner	manner	NN
13286	538	19	as	as	IN
13286	538	20	upper	upper	JJ
13286	538	21	portion	portion	NN
13286	538	22	.	.	.
13286	539	1	Be	be	VB
13286	539	2	careful	careful	JJ
13286	539	3	always	always	RB
13286	539	4	to	to	TO
13286	539	5	cut	cut	VB
13286	539	6	down	down	RP
13286	539	7	straight	straight	RB
13286	539	8	to	to	IN
13286	539	9	the	the	DT
13286	539	10	bone	bone	NN
13286	539	11	of	of	IN
13286	539	12	a	a	DT
13286	539	13	sirloin	sirloin	NN
13286	539	14	or	or	CC
13286	539	15	rib	rib	NN
13286	539	16	of	of	IN
13286	539	17	beef	beef	NN
13286	539	18	;	;	:
13286	539	19	by	by	IN
13286	539	20	so	so	RB
13286	539	21	doing	do	VBG
13286	539	22	you	-PRON-	PRP
13286	539	23	will	will	MD
13286	539	24	not	not	RB
13286	539	25	spoil	spoil	VB
13286	539	26	appearance	appearance	NN
13286	539	27	of	of	IN
13286	539	28	joint	joint	NN
13286	539	29	,	,	,
13286	539	30	and	and	CC
13286	539	31	what	what	WP
13286	539	32	remains	remain	VBZ
13286	539	33	will	will	MD
13286	539	34	look	look	VB
13286	539	35	tidy	tidy	JJ
13286	539	36	.	.	.
13286	540	1	_	_	NNP
13286	540	2	To	to	TO
13286	540	3	carve	carve	VB
13286	540	4	ham	ham	NN
13286	540	5	.	.	.
13286	540	6	_	_	NNP
13286	540	7	Ham	Ham	NNP
13286	540	8	should	should	MD
13286	540	9	be	be	VB
13286	540	10	cut	cut	VBN
13286	540	11	through	through	RP
13286	540	12	to	to	IN
13286	540	13	the	the	DT
13286	540	14	bone	bone	NN
13286	540	15	first	first	RB
13286	540	16	from	from	IN
13286	540	17	center	center	NN
13286	540	18	or	or	CC
13286	540	19	near	near	IN
13286	540	20	thin	thin	JJ
13286	540	21	end	end	NN
13286	540	22	.	.	.
13286	541	1	Slices	slice	NNS
13286	541	2	must	must	MD
13286	541	3	be	be	VB
13286	541	4	cut	cut	VBN
13286	541	5	thin	thin	JJ
13286	541	6	.	.	.
13286	542	1	Always	always	RB
13286	542	2	commence	commence	NN
13286	542	3	cutting	cut	VBG
13286	542	4	from	from	IN
13286	542	5	upper	upper	JJ
13286	542	6	side	side	NN
13286	542	7	.	.	.
13286	543	1	The	the	DT
13286	543	2	fairest	fair	JJS
13286	543	3	way	way	NN
13286	543	4	by	by	IN
13286	543	5	far	far	RB
13286	543	6	,	,	,
13286	543	7	so	so	IN
13286	543	8	as	as	IN
13286	543	9	to	to	TO
13286	543	10	serve	serve	VB
13286	543	11	fat	fat	NN
13286	543	12	and	and	CC
13286	543	13	lean	lean	JJ
13286	543	14	evenly	evenly	RB
13286	543	15	,	,	,
13286	543	16	is	be	VBZ
13286	543	17	to	to	TO
13286	543	18	begin	begin	VB
13286	543	19	cutting	cut	VBG
13286	543	20	from	from	IN
13286	543	21	center	center	NN
13286	543	22	of	of	IN
13286	543	23	thickest	thickest	DT
13286	543	24	part	part	NN
13286	543	25	,	,	,
13286	543	26	and	and	CC
13286	543	27	to	to	TO
13286	543	28	cut	cut	VB
13286	543	29	thin	thin	JJ
13286	543	30	circular	circular	JJ
13286	543	31	slices	slice	NNS
13286	543	32	;	;	:
13286	543	33	by	by	IN
13286	543	34	this	this	DT
13286	543	35	means	mean	VBZ
13286	543	36	the	the	DT
13286	543	37	flavor	flavor	NN
13286	543	38	of	of	IN
13286	543	39	the	the	DT
13286	543	40	ham	ham	NNP
13286	543	41	is	be	VBZ
13286	543	42	far	far	RB
13286	543	43	better	well	JJR
13286	543	44	,	,	,
13286	543	45	and	and	CC
13286	543	46	it	-PRON-	PRP
13286	543	47	will	will	MD
13286	543	48	prove	prove	VB
13286	543	49	to	to	TO
13286	543	50	be	be	VB
13286	543	51	the	the	DT
13286	543	52	more	more	RBR
13286	543	53	economical	economical	JJ
13286	543	54	way	way	NN
13286	543	55	of	of	IN
13286	543	56	serving	serve	VBG
13286	543	57	.	.	.
13286	544	1	_	_	NNP
13286	544	2	To	to	TO
13286	544	3	carve	carve	VB
13286	544	4	ox	ox	JJ
13286	544	5	-	-	HYPH
13286	544	6	tongue	tongue	NN
13286	544	7	.	.	.
13286	544	8	_	_	NNP
13286	544	9	Commence	Commence	NNP
13286	544	10	cutting	cut	VBG
13286	544	11	from	from	IN
13286	544	12	middle	middle	NN
13286	544	13	of	of	IN
13286	544	14	tongue	tongue	NN
13286	544	15	;	;	:
13286	544	16	cut	cut	NN
13286	544	17	slices	slice	NNS
13286	544	18	not	not	RB
13286	544	19	too	too	RB
13286	544	20	thin	thin	JJ
13286	544	21	and	and	CC
13286	544	22	take	take	VB
13286	544	23	them	-PRON-	PRP
13286	544	24	from	from	IN
13286	544	25	each	each	DT
13286	544	26	side	side	NN
13286	544	27	being	be	VBG
13286	544	28	careful	careful	JJ
13286	544	29	not	not	RB
13286	544	30	to	to	TO
13286	544	31	cut	cut	VB
13286	544	32	slices	slice	NNS
13286	544	33	through	through	RP
13286	544	34	to	to	IN
13286	544	35	bottom	bottom	JJ
13286	544	36	part	part	NN
13286	544	37	of	of	IN
13286	544	38	tongue	tongue	NN
13286	544	39	.	.	.
13286	545	1	Extreme	extreme	JJ
13286	545	2	end	end	NN
13286	545	3	of	of	IN
13286	545	4	the	the	DT
13286	545	5	tip	tip	NN
13286	545	6	and	and	CC
13286	545	7	the	the	DT
13286	545	8	lower	low	JJR
13286	545	9	part	part	NN
13286	545	10	of	of	IN
13286	545	11	tongue	tongue	NN
13286	545	12	generally	generally	RB
13286	545	13	are	be	VBP
13286	545	14	used	use	VBN
13286	545	15	up	up	RP
13286	545	16	for	for	IN
13286	545	17	chopping	chop	VBG
13286	545	18	in	in	IN
13286	545	19	salpicons	salpicon	NNS
13286	545	20	,	,	,
13286	545	21	etc	etc	FW
13286	545	22	.	.	.
13286	546	1	A	a	DT
13286	546	2	little	little	JJ
13286	546	3	of	of	IN
13286	546	4	the	the	DT
13286	546	5	fat	fat	NN
13286	546	6	should	should	MD
13286	546	7	be	be	VB
13286	546	8	put	put	VBN
13286	546	9	on	on	IN
13286	546	10	each	each	DT
13286	546	11	plate	plate	NN
13286	546	12	.	.	.
13286	547	1	When	when	WRB
13286	547	2	rolled	roll	VBN
13286	547	3	tongue	tongue	NN
13286	547	4	is	be	VBZ
13286	547	5	served	serve	VBN
13286	547	6	it	-PRON-	PRP
13286	547	7	must	must	MD
13286	547	8	be	be	VB
13286	547	9	cut	cut	VBN
13286	547	10	horizontally	horizontally	RB
13286	547	11	into	into	IN
13286	547	12	rather	rather	RB
13286	547	13	thin	thin	JJ
13286	547	14	slices	slice	NNS
13286	547	15	.	.	.
13286	548	1	_	_	NNP
13286	548	2	To	to	TO
13286	548	3	carve	carve	VB
13286	548	4	fish	fish	NN
13286	548	5	.	.	.
13286	548	6	_	_	NNP
13286	548	7	A	a	DT
13286	548	8	silver	silver	NN
13286	548	9	sheer	sheer	JJ
13286	548	10	or	or	CC
13286	548	11	trowel	trowel	NN
13286	548	12	should	should	MD
13286	548	13	be	be	VB
13286	548	14	used	use	VBN
13286	548	15	for	for	IN
13286	548	16	this	this	DT
13286	548	17	purpose	purpose	NN
13286	548	18	;	;	:
13286	548	19	a	a	DT
13286	548	20	steel	steel	NN
13286	548	21	knife	knife	NN
13286	548	22	applied	apply	VBN
13286	548	23	to	to	IN
13286	548	24	fish	fish	NN
13286	548	25	often	often	RB
13286	548	26	spoils	spoil	VBZ
13286	548	27	the	the	DT
13286	548	28	delicacy	delicacy	NN
13286	548	29	of	of	IN
13286	548	30	its	-PRON-	PRP$
13286	548	31	flavor	flavor	NN
13286	548	32	.	.	.
13286	549	1	Great	great	JJ
13286	549	2	care	care	NN
13286	549	3	must	must	MD
13286	549	4	be	be	VB
13286	549	5	taken	take	VBN
13286	549	6	to	to	TO
13286	549	7	prevent	prevent	VB
13286	549	8	breaking	break	VBG
13286	549	9	the	the	DT
13286	549	10	flakes	flake	NNS
13286	549	11	,	,	,
13286	549	12	which	which	WDT
13286	549	13	ought	ought	MD
13286	549	14	to	to	TO
13286	549	15	be	be	VB
13286	549	16	kept	keep	VBN
13286	549	17	as	as	RB
13286	549	18	entire	entire	JJ
13286	549	19	as	as	IN
13286	549	20	possible	possible	JJ
13286	549	21	.	.	.
13286	550	1	Short	short	JJ
13286	550	2	-	-	HYPH
13286	550	3	grained	grain	VBN
13286	550	4	fish	fish	NN
13286	550	5	,	,	,
13286	550	6	such	such	JJ
13286	550	7	as	as	IN
13286	550	8	salmon	salmon	NN
13286	550	9	,	,	,
13286	550	10	etc	etc	FW
13286	550	11	.	.	.
13286	550	12	,	,	,
13286	550	13	should	should	MD
13286	550	14	be	be	VB
13286	550	15	cut	cut	VBN
13286	550	16	lengthwise	lengthwise	RB
13286	550	17	,	,	,
13286	550	18	not	not	RB
13286	550	19	crosswise	crosswise	NN
13286	550	20	.	.	.
13286	551	1	[	[	-LRB-
13286	551	2	Illustration	illustration	NN
13286	551	3	]	]	-RRB-
13286	551	4	Six	six	CD
13286	551	5	Hundred	hundred	CD
13286	551	6	and	and	CC
13286	551	7	Fifteen	Fifteen	NNP
13286	551	8	Tested	Tested	NNP
13286	551	9	Recipes	Recipes	NNPS
13286	551	10	"	"	''
13286	551	11	Calendar	Calendar	NNP
13286	551	12	of	of	IN
13286	551	13	Dinners	dinner	NNS
13286	551	14	"	"	''
13286	551	15	[	[	-LRB-
13286	551	16	Illustration	illustration	NN
13286	551	17	:	:	:
13286	551	18	Crisco	Crisco	NNP
13286	551	19	]	]	-RRB-
13286	551	20	by	by	IN
13286	551	21	Marion	Marion	NNP
13286	551	22	Harris	Harris	NNP
13286	551	23	Neil	Neil	NNP
13286	551	24	SOUPS	SOUPS	NNP
13286	551	25	An	an	DT
13286	551	26	economical	economical	JJ
13286	551	27	housewife	housewife	NN
13286	551	28	may	may	MD
13286	551	29	supply	supply	VB
13286	551	30	good	good	JJ
13286	551	31	gravy	gravy	NN
13286	551	32	and	and	CC
13286	551	33	thick	thick	JJ
13286	551	34	soups	soup	NNS
13286	551	35	at	at	IN
13286	551	36	very	very	RB
13286	551	37	little	little	JJ
13286	551	38	,	,	,
13286	551	39	if	if	IN
13286	551	40	any	any	DT
13286	551	41	,	,	,
13286	551	42	addition	addition	NN
13286	551	43	to	to	IN
13286	551	44	the	the	DT
13286	551	45	weekly	weekly	JJ
13286	551	46	expenses	expense	NNS
13286	551	47	,	,	,
13286	551	48	as	as	IN
13286	551	49	soups	soup	NNS
13286	551	50	are	be	VBP
13286	551	51	an	an	DT
13286	551	52	excellent	excellent	JJ
13286	551	53	method	method	NN
13286	551	54	of	of	IN
13286	551	55	using	use	VBG
13286	551	56	up	up	RP
13286	551	57	scraps	scrap	NNS
13286	551	58	and	and	CC
13286	551	59	bones	bone	NNS
13286	551	60	from	from	IN
13286	551	61	joints	joint	NNS
13286	551	62	and	and	CC
13286	551	63	vegetables	vegetable	NNS
13286	551	64	that	that	WDT
13286	551	65	otherwise	otherwise	RB
13286	551	66	are	be	VBP
13286	551	67	wasted	waste	VBN
13286	551	68	.	.	.
13286	552	1	Soup	soup	NN
13286	552	2	,	,	,
13286	552	3	if	if	IN
13286	552	4	taken	take	VBN
13286	552	5	as	as	IN
13286	552	6	the	the	DT
13286	552	7	primary	primary	JJ
13286	552	8	course	course	NN
13286	552	9	of	of	IN
13286	552	10	a	a	DT
13286	552	11	substantial	substantial	JJ
13286	552	12	dinner	dinner	NN
13286	552	13	,	,	,
13286	552	14	if	if	IN
13286	552	15	well	well	RB
13286	552	16	flavored	flavor	VBN
13286	552	17	and	and	CC
13286	552	18	warm	warm	JJ
13286	552	19	,	,	,
13286	552	20	acts	act	VBZ
13286	552	21	as	as	IN
13286	552	22	a	a	DT
13286	552	23	stimulant	stimulant	NN
13286	552	24	in	in	IN
13286	552	25	the	the	DT
13286	552	26	stomach	stomach	NN
13286	552	27	,	,	,
13286	552	28	exciting	excite	VBG
13286	552	29	the	the	DT
13286	552	30	gastric	gastric	JJ
13286	552	31	glands	gland	NNS
13286	552	32	,	,	,
13286	552	33	and	and	CC
13286	552	34	generally	generally	RB
13286	552	35	enabling	enable	VBG
13286	552	36	that	that	DT
13286	552	37	organ	organ	NN
13286	552	38	to	to	TO
13286	552	39	perform	perform	VB
13286	552	40	its	-PRON-	PRP$
13286	552	41	functions	function	NNS
13286	552	42	more	more	RBR
13286	552	43	easily	easily	RB
13286	552	44	.	.	.
13286	553	1	For	for	IN
13286	553	2	this	this	DT
13286	553	3	object	object	NN
13286	553	4	the	the	DT
13286	553	5	soup	soup	NN
13286	553	6	should	should	MD
13286	553	7	be	be	VB
13286	553	8	thin	thin	JJ
13286	553	9	and	and	CC
13286	553	10	not	not	RB
13286	553	11	too	too	RB
13286	553	12	much	much	JJ
13286	553	13	of	of	IN
13286	553	14	it	-PRON-	PRP
13286	553	15	partaken	partake	VBD
13286	553	16	,	,	,
13286	553	17	otherwise	otherwise	RB
13286	553	18	it	-PRON-	PRP
13286	553	19	dilutes	dilute	VBZ
13286	553	20	the	the	DT
13286	553	21	digestive	digestive	JJ
13286	553	22	juices	juice	NNS
13286	553	23	too	too	RB
13286	553	24	much	much	RB
13286	553	25	.	.	.
13286	554	1	If	if	IN
13286	554	2	it	-PRON-	PRP
13286	554	3	is	be	VBZ
13286	554	4	to	to	TO
13286	554	5	form	form	VB
13286	554	6	the	the	DT
13286	554	7	chief	chief	JJ
13286	554	8	part	part	NN
13286	554	9	of	of	IN
13286	554	10	the	the	DT
13286	554	11	meal	meal	NN
13286	554	12	,	,	,
13286	554	13	the	the	DT
13286	554	14	soup	soup	NN
13286	554	15	will	will	MD
13286	554	16	be	be	VB
13286	554	17	more	more	RBR
13286	554	18	nutritious	nutritious	JJ
13286	554	19	if	if	IN
13286	554	20	thickened	thicken	VBN
13286	554	21	,	,	,
13286	554	22	especially	especially	RB
13286	554	23	so	so	RB
13286	554	24	,	,	,
13286	554	25	if	if	IN
13286	554	26	pulse	pulse	NN
13286	554	27	--	--	:
13286	554	28	i.e	i.e	NNP
13286	554	29	.	.	.
13286	555	1	peas	pea	NNS
13286	555	2	,	,	,
13286	555	3	beans	bean	NNS
13286	555	4	,	,	,
13286	555	5	and	and	CC
13286	555	6	lentils	lentil	NNS
13286	555	7	--	--	:
13286	555	8	is	be	VBZ
13286	555	9	used	use	VBN
13286	555	10	as	as	IN
13286	555	11	the	the	DT
13286	555	12	thickening	thicken	VBG
13286	555	13	medium	medium	NN
13286	555	14	.	.	.
13286	556	1	Stock	stock	NN
13286	556	2	is	be	VBZ
13286	556	3	the	the	DT
13286	556	4	liquid	liquid	NN
13286	556	5	in	in	IN
13286	556	6	which	which	WDT
13286	556	7	meat	meat	NN
13286	556	8	,	,	,
13286	556	9	bones	bone	NNS
13286	556	10	,	,	,
13286	556	11	or	or	CC
13286	556	12	vegetables	vegetable	NNS
13286	556	13	have	have	VBP
13286	556	14	been	be	VBN
13286	556	15	cooked	cook	VBN
13286	556	16	,	,	,
13286	556	17	and	and	CC
13286	556	18	which	which	WDT
13286	556	19	contains	contain	VBZ
13286	556	20	an	an	DT
13286	556	21	extract	extract	NN
13286	556	22	from	from	IN
13286	556	23	these	these	DT
13286	556	24	substances	substance	NNS
13286	556	25	.	.	.
13286	557	1	It	-PRON-	PRP
13286	557	2	is	be	VBZ
13286	557	3	used	use	VBN
13286	557	4	for	for	IN
13286	557	5	soups	soup	NNS
13286	557	6	,	,	,
13286	557	7	sauces	sauce	NNS
13286	557	8	,	,	,
13286	557	9	and	and	CC
13286	557	10	gravies	gravy	NNS
13286	557	11	.	.	.
13286	558	1	Fresh	fresh	JJ
13286	558	2	or	or	CC
13286	558	3	cooked	cooked	JJ
13286	558	4	bones	bone	NNS
13286	558	5	or	or	CC
13286	558	6	meat	meat	NN
13286	558	7	may	may	MD
13286	558	8	be	be	VB
13286	558	9	used	use	VBN
13286	558	10	.	.	.
13286	559	1	A	a	DT
13286	559	2	stock	stock	NN
13286	559	3	pot	pot	NN
13286	559	4	may	may	MD
13286	559	5	be	be	VB
13286	559	6	kept	keep	VBN
13286	559	7	on	on	IN
13286	559	8	the	the	DT
13286	559	9	stove	stove	NN
13286	559	10	,	,	,
13286	559	11	into	into	IN
13286	559	12	which	which	WDT
13286	559	13	are	be	VBP
13286	559	14	put	put	VBN
13286	559	15	any	any	DT
13286	559	16	scraps	scrap	NNS
13286	559	17	of	of	IN
13286	559	18	meat	meat	NN
13286	559	19	,	,	,
13286	559	20	bones	bone	NNS
13286	559	21	,	,	,
13286	559	22	gristle	gristle	NN
13286	559	23	,	,	,
13286	559	24	or	or	CC
13286	559	25	vegetable	vegetable	JJ
13286	559	26	;	;	:
13286	559	27	at	at	IN
13286	559	28	the	the	DT
13286	559	29	end	end	NN
13286	559	30	of	of	IN
13286	559	31	the	the	DT
13286	559	32	day	day	NN
13286	559	33	it	-PRON-	PRP
13286	559	34	is	be	VBZ
13286	559	35	strained	strained	JJ
13286	559	36	,	,	,
13286	559	37	and	and	CC
13286	559	38	all	all	DT
13286	559	39	fat	fat	JJ
13286	559	40	taken	take	VBN
13286	559	41	off	off	RP
13286	559	42	.	.	.
13286	560	1	Bones	bone	NNS
13286	560	2	and	and	CC
13286	560	3	meat	meat	NN
13286	560	4	for	for	IN
13286	560	5	stock	stock	NN
13286	560	6	must	must	MD
13286	560	7	be	be	VB
13286	560	8	broken	break	VBN
13286	560	9	into	into	IN
13286	560	10	small	small	JJ
13286	560	11	pieces	piece	NNS
13286	560	12	.	.	.
13286	561	1	Cold	cold	JJ
13286	561	2	water	water	NN
13286	561	3	should	should	MD
13286	561	4	be	be	VB
13286	561	5	used	use	VBN
13286	561	6	,	,	,
13286	561	7	and	and	CC
13286	561	8	a	a	DT
13286	561	9	little	little	JJ
13286	561	10	salt	salt	NN
13286	561	11	to	to	TO
13286	561	12	extract	extract	VB
13286	561	13	the	the	DT
13286	561	14	nutriment	nutriment	NN
13286	561	15	.	.	.
13286	562	1	The	the	DT
13286	562	2	whole	whole	NN
13286	562	3	must	must	MD
13286	562	4	be	be	VB
13286	562	5	brought	bring	VBN
13286	562	6	slowly	slowly	RB
13286	562	7	to	to	IN
13286	562	8	the	the	DT
13286	562	9	boiling	boiling	NN
13286	562	10	point	point	NN
13286	562	11	;	;	:
13286	562	12	then	then	RB
13286	562	13	,	,	,
13286	562	14	the	the	DT
13286	562	15	temperature	temperature	NN
13286	562	16	lowered	lower	VBN
13286	562	17	,	,	,
13286	562	18	the	the	DT
13286	562	19	fat	fat	NN
13286	562	20	and	and	CC
13286	562	21	scum	scum	NN
13286	562	22	taken	take	VBN
13286	562	23	off	off	RP
13286	562	24	.	.	.
13286	563	1	When	when	WRB
13286	563	2	wanted	want	VBN
13286	563	3	for	for	IN
13286	563	4	clear	clear	JJ
13286	563	5	soups	soup	NNS
13286	563	6	the	the	DT
13286	563	7	vegetables	vegetable	NNS
13286	563	8	should	should	MD
13286	563	9	be	be	VB
13286	563	10	cleaned	clean	VBN
13286	563	11	,	,	,
13286	563	12	but	but	CC
13286	563	13	not	not	RB
13286	563	14	cut	cut	VB
13286	563	15	up	up	RP
13286	563	16	,	,	,
13286	563	17	or	or	CC
13286	563	18	with	with	IN
13286	563	19	the	the	DT
13286	563	20	long	long	JJ
13286	563	21	cooking	cooking	NN
13286	563	22	they	-PRON-	PRP
13286	563	23	may	may	MD
13286	563	24	mash	mash	VB
13286	563	25	and	and	CC
13286	563	26	thicken	thicken	VB
13286	563	27	the	the	DT
13286	563	28	soup	soup	NN
13286	563	29	.	.	.
13286	564	1	In	in	IN
13286	564	2	hot	hot	JJ
13286	564	3	weather	weather	NN
13286	564	4	it	-PRON-	PRP
13286	564	5	is	be	VBZ
13286	564	6	better	well	JJR
13286	564	7	to	to	TO
13286	564	8	leave	leave	VB
13286	564	9	out	out	RP
13286	564	10	the	the	DT
13286	564	11	vegetables	vegetable	NNS
13286	564	12	,	,	,
13286	564	13	as	as	IN
13286	564	14	the	the	DT
13286	564	15	stock	stock	NN
13286	564	16	turns	turn	VBZ
13286	564	17	sour	sour	JJ
13286	564	18	more	more	RBR
13286	564	19	quickly	quickly	RB
13286	564	20	if	if	IN
13286	564	21	vegetables	vegetable	NNS
13286	564	22	have	have	VBP
13286	564	23	been	be	VBN
13286	564	24	used	use	VBN
13286	564	25	in	in	IN
13286	564	26	its	-PRON-	PRP$
13286	564	27	preparation	preparation	NN
13286	564	28	.	.	.
13286	565	1	They	-PRON-	PRP
13286	565	2	can	can	MD
13286	565	3	be	be	VB
13286	565	4	cooked	cook	VBN
13286	565	5	separately	separately	RB
13286	565	6	and	and	CC
13286	565	7	added	add	VBN
13286	565	8	when	when	WRB
13286	565	9	using	use	VBG
13286	565	10	the	the	DT
13286	565	11	stock	stock	NN
13286	565	12	.	.	.
13286	566	1	[	[	-LRB-
13286	566	2	Illustration	illustration	NN
13286	566	3	]	]	-RRB-
13286	566	4	The	the	DT
13286	566	5	soup	soup	NN
13286	566	6	should	should	MD
13286	566	7	simmer	simmer	VB
13286	566	8	for	for	IN
13286	566	9	five	five	CD
13286	566	10	or	or	CC
13286	566	11	six	six	CD
13286	566	12	hours	hour	NNS
13286	566	13	to	to	TO
13286	566	14	extract	extract	VB
13286	566	15	the	the	DT
13286	566	16	gelatinous	gelatinous	JJ
13286	566	17	matters	matter	NNS
13286	566	18	.	.	.
13286	567	1	If	if	IN
13286	567	2	the	the	DT
13286	567	3	stock	stock	NN
13286	567	4	is	be	VBZ
13286	567	5	skimmed	skim	VBN
13286	567	6	occasionally	occasionally	RB
13286	567	7	it	-PRON-	PRP
13286	567	8	will	will	MD
13286	567	9	be	be	VB
13286	567	10	much	much	RB
13286	567	11	clearer	clear	JJR
13286	567	12	.	.	.
13286	568	1	Keep	keep	VB
13286	568	2	the	the	DT
13286	568	3	lid	lid	NN
13286	568	4	on	on	IN
13286	568	5	the	the	DT
13286	568	6	stock	stock	NN
13286	568	7	pot	pot	NN
13286	568	8	to	to	TO
13286	568	9	prevent	prevent	VB
13286	568	10	loss	loss	NN
13286	568	11	by	by	IN
13286	568	12	evaporation	evaporation	NN
13286	568	13	.	.	.
13286	569	1	The	the	DT
13286	569	2	bones	bone	NNS
13286	569	3	can	can	MD
13286	569	4	be	be	VB
13286	569	5	cooked	cook	VBN
13286	569	6	again	again	RB
13286	569	7	next	next	JJ
13286	569	8	day	day	NN
13286	569	9	for	for	IN
13286	569	10	a	a	DT
13286	569	11	second	second	JJ
13286	569	12	stock	stock	NN
13286	569	13	,	,	,
13286	569	14	but	but	CC
13286	569	15	the	the	DT
13286	569	16	vegetables	vegetable	NNS
13286	569	17	must	must	MD
13286	569	18	be	be	VB
13286	569	19	taken	take	VBN
13286	569	20	out	out	RP
13286	569	21	.	.	.
13286	570	1	Care	care	NN
13286	570	2	must	must	MD
13286	570	3	be	be	VB
13286	570	4	taken	take	VBN
13286	570	5	that	that	IN
13286	570	6	nothing	nothing	NN
13286	570	7	doubtful	doubtful	JJ
13286	570	8	in	in	IN
13286	570	9	freshness	freshness	NN
13286	570	10	be	be	VB
13286	570	11	put	put	VBN
13286	570	12	into	into	IN
13286	570	13	the	the	DT
13286	570	14	stock	stock	NN
13286	570	15	pot	pot	NN
13286	570	16	.	.	.
13286	571	1	Meat	meat	NN
13286	571	2	and	and	CC
13286	571	3	bones	bone	NNS
13286	571	4	should	should	MD
13286	571	5	be	be	VB
13286	571	6	well	well	RB
13286	571	7	wiped	wipe	VBN
13286	571	8	with	with	IN
13286	571	9	a	a	DT
13286	571	10	damp	damp	JJ
13286	571	11	cloth	cloth	NN
13286	571	12	before	before	IN
13286	571	13	using	use	VBG
13286	571	14	them	-PRON-	PRP
13286	571	15	.	.	.
13286	572	1	If	if	IN
13286	572	2	onions	onion	NNS
13286	572	3	be	be	VB
13286	572	4	put	put	VBN
13286	572	5	in	in	IN
13286	572	6	the	the	DT
13286	572	7	soup	soup	NN
13286	572	8	unpeeled	unpeeled	JJ
13286	572	9	,	,	,
13286	572	10	simply	simply	RB
13286	572	11	washed	wash	VBN
13286	572	12	and	and	CC
13286	572	13	the	the	DT
13286	572	14	root	root	NN
13286	572	15	end	end	NN
13286	572	16	cut	cut	VBD
13286	572	17	off	off	RP
13286	572	18	,	,	,
13286	572	19	they	-PRON-	PRP
13286	572	20	will	will	MD
13286	572	21	help	help	VB
13286	572	22	to	to	TO
13286	572	23	color	color	VB
13286	572	24	the	the	DT
13286	572	25	soup	soup	NN
13286	572	26	.	.	.
13286	573	1	When	when	WRB
13286	573	2	using	use	VBG
13286	573	3	eggs	egg	NNS
13286	573	4	for	for	IN
13286	573	5	other	other	JJ
13286	573	6	dishes	dish	NNS
13286	573	7	,	,	,
13286	573	8	if	if	IN
13286	573	9	the	the	DT
13286	573	10	shells	shell	NNS
13286	573	11	be	be	VB
13286	573	12	washed	wash	VBN
13286	573	13	before	before	IN
13286	573	14	breaking	break	VBG
13286	573	15	them	-PRON-	PRP
13286	573	16	and	and	CC
13286	573	17	added	add	VBD
13286	573	18	to	to	IN
13286	573	19	the	the	DT
13286	573	20	stock	stock	NN
13286	573	21	pot	pot	NN
13286	573	22	they	-PRON-	PRP
13286	573	23	will	will	MD
13286	573	24	help	help	VB
13286	573	25	to	to	TO
13286	573	26	clear	clear	VB
13286	573	27	the	the	DT
13286	573	28	soup	soup	NN
13286	573	29	.	.	.
13286	574	1	For	for	IN
13286	574	2	clear	clear	JJ
13286	574	3	soups	soup	NNS
13286	574	4	care	care	NN
13286	574	5	must	must	MD
13286	574	6	be	be	VB
13286	574	7	taken	take	VBN
13286	574	8	that	that	IN
13286	574	9	nothing	nothing	NN
13286	574	10	of	of	IN
13286	574	11	a	a	DT
13286	574	12	floury	floury	JJ
13286	574	13	nature	nature	NN
13286	574	14	be	be	VB
13286	574	15	added	add	VBN
13286	574	16	to	to	IN
13286	574	17	the	the	DT
13286	574	18	stock	stock	NN
13286	574	19	pot	pot	NN
13286	574	20	.	.	.
13286	575	1	Stock	stock	NN
13286	575	2	always	always	RB
13286	575	3	should	should	MD
13286	575	4	be	be	VB
13286	575	5	strained	strain	VBN
13286	575	6	before	before	IN
13286	575	7	cooling	cool	VBG
13286	575	8	.	.	.
13286	576	1	Never	never	RB
13286	576	2	allow	allow	VB
13286	576	3	it	-PRON-	PRP
13286	576	4	to	to	TO
13286	576	5	stand	stand	VB
13286	576	6	in	in	IN
13286	576	7	stock	stock	NN
13286	576	8	pot	pot	NN
13286	576	9	all	all	DT
13286	576	10	night	night	NN
13286	576	11	.	.	.
13286	577	1	Clear	Clear	NNP
13286	577	2	gravy	gravy	NNP
13286	577	3	soup	soup	NN
13286	577	4	consists	consist	VBZ
13286	577	5	of	of	IN
13286	577	6	the	the	DT
13286	577	7	extractives	extractive	NNS
13286	577	8	,	,	,
13286	577	9	flavoring	flavor	VBG
13286	577	10	matters	matter	NNS
13286	577	11	,	,	,
13286	577	12	and	and	CC
13286	577	13	gelatine	gelatine	NN
13286	577	14	of	of	IN
13286	577	15	meat	meat	NN
13286	577	16	and	and	CC
13286	577	17	bones	bone	NNS
13286	577	18	.	.	.
13286	578	1	ConsommÃ	ConsommÃ	NNP
13286	578	2	©	©	NNP
13286	578	3	is	be	VBZ
13286	578	4	a	a	DT
13286	578	5	good	good	JJ
13286	578	6	stock	stock	NN
13286	578	7	made	make	VBN
13286	578	8	from	from	IN
13286	578	9	beef	beef	NN
13286	578	10	,	,	,
13286	578	11	veal	veal	NN
13286	578	12	,	,	,
13286	578	13	and	and	CC
13286	578	14	often	often	RB
13286	578	15	fowl	fowl	VBP
13286	578	16	,	,	,
13286	578	17	and	and	CC
13286	578	18	flavored	flavor	VBN
13286	578	19	with	with	IN
13286	578	20	vegetables	vegetable	NNS
13286	578	21	,	,	,
13286	578	22	cooled	cool	VBN
13286	578	23	,	,	,
13286	578	24	freed	free	VBN
13286	578	25	from	from	IN
13286	578	26	fat	fat	NN
13286	578	27	.	.	.
13286	579	1	It	-PRON-	PRP
13286	579	2	is	be	VBZ
13286	579	3	clarified	clarify	VBN
13286	579	4	with	with	IN
13286	579	5	whites	white	NNS
13286	579	6	and	and	CC
13286	579	7	shells	shell	NNS
13286	579	8	of	of	IN
13286	579	9	eggs	egg	NNS
13286	579	10	,	,	,
13286	579	11	and	and	CC
13286	579	12	chopped	chop	VBD
13286	579	13	raw	raw	JJ
13286	579	14	lean	lean	JJ
13286	579	15	beef	beef	NN
13286	579	16	,	,	,
13286	579	17	and	and	CC
13286	579	18	strained	strain	VBD
13286	579	19	through	through	IN
13286	579	20	a	a	DT
13286	579	21	cloth	cloth	NN
13286	579	22	.	.	.
13286	580	1	It	-PRON-	PRP
13286	580	2	should	should	MD
13286	580	3	be	be	VB
13286	580	4	brilliantly	brilliantly	RB
13286	580	5	clear	clear	JJ
13286	580	6	and	and	CC
13286	580	7	of	of	IN
13286	580	8	a	a	DT
13286	580	9	pale	pale	JJ
13286	580	10	brown	brown	JJ
13286	580	11	color	color	NN
13286	580	12	.	.	.
13286	581	1	Any	any	DT
13286	581	2	fat	fat	NN
13286	581	3	floating	float	VBG
13286	581	4	on	on	IN
13286	581	5	the	the	DT
13286	581	6	stock	stock	NN
13286	581	7	may	may	MD
13286	581	8	be	be	VB
13286	581	9	removed	remove	VBN
13286	581	10	by	by	IN
13286	581	11	passing	pass	VBG
13286	581	12	a	a	DT
13286	581	13	piece	piece	NN
13286	581	14	of	of	IN
13286	581	15	kitchen	kitchen	NN
13286	581	16	or	or	CC
13286	581	17	blotting	blot	VBG
13286	581	18	paper	paper	NN
13286	581	19	over	over	IN
13286	581	20	the	the	DT
13286	581	21	surface	surface	NN
13286	581	22	.	.	.
13286	582	1	Soup	soup	NN
13286	582	2	left	leave	VBD
13286	582	3	from	from	IN
13286	582	4	a	a	DT
13286	582	5	meal	meal	NN
13286	582	6	will	will	MD
13286	582	7	keep	keep	VB
13286	582	8	better	well	JJR
13286	582	9	if	if	IN
13286	582	10	strained	strain	VBN
13286	582	11	from	from	IN
13286	582	12	the	the	DT
13286	582	13	vegetables	vegetable	NNS
13286	582	14	that	that	WDT
13286	582	15	have	have	VBP
13286	582	16	been	be	VBN
13286	582	17	served	serve	VBN
13286	582	18	in	in	IN
13286	582	19	it	-PRON-	PRP
13286	582	20	.	.	.
13286	583	1	In	in	IN
13286	583	2	hot	hot	JJ
13286	583	3	weather	weather	NN
13286	583	4	,	,	,
13286	583	5	stock	stock	NN
13286	583	6	left	leave	VBN
13286	583	7	over	over	RP
13286	583	8	must	must	MD
13286	583	9	be	be	VB
13286	583	10	boiled	boil	VBN
13286	583	11	each	each	DT
13286	583	12	day	day	NN
13286	583	13	,	,	,
13286	583	14	and	and	CC
13286	583	15	poured	pour	VBD
13286	583	16	into	into	IN
13286	583	17	a	a	DT
13286	583	18	clean	clean	JJ
13286	583	19	basin	basin	NN
13286	583	20	to	to	TO
13286	583	21	prevent	prevent	VB
13286	583	22	its	-PRON-	PRP$
13286	583	23	turning	turning	NN
13286	583	24	sour	sour	NN
13286	583	25	.	.	.
13286	584	1	In	in	IN
13286	584	2	warm	warm	JJ
13286	584	3	weather	weather	NN
13286	584	4	,	,	,
13286	584	5	soups	soup	NNS
13286	584	6	with	with	IN
13286	584	7	milk	milk	NN
13286	584	8	in	in	IN
13286	584	9	their	-PRON-	PRP$
13286	584	10	composition	composition	NN
13286	584	11	should	should	MD
13286	584	12	have	have	VB
13286	584	13	a	a	DT
13286	584	14	pinch	pinch	NN
13286	584	15	of	of	IN
13286	584	16	baking	baking	NN
13286	584	17	soda	soda	NNP
13286	584	18	added	add	VBD
13286	584	19	.	.	.
13286	585	1	Thickenings	thickening	NNS
13286	585	2	for	for	IN
13286	585	3	soup	soup	NN
13286	585	4	consist	consist	VBP
13286	585	5	usually	usually	RB
13286	585	6	of	of	IN
13286	585	7	yolks	yolk	NNS
13286	585	8	of	of	IN
13286	585	9	eggs	egg	NNS
13286	585	10	and	and	CC
13286	585	11	cream	cream	NN
13286	585	12	beaten	beat	VBN
13286	585	13	together	together	RB
13286	585	14	in	in	IN
13286	585	15	a	a	DT
13286	585	16	basin	basin	NN
13286	585	17	,	,	,
13286	585	18	the	the	DT
13286	585	19	boiling	boil	VBG
13286	585	20	soup	soup	NN
13286	585	21	poured	pour	VBD
13286	585	22	on	on	RP
13286	585	23	slowly	slowly	RB
13286	585	24	,	,	,
13286	585	25	stirring	stir	VBG
13286	585	26	well	well	RB
13286	585	27	at	at	IN
13286	585	28	the	the	DT
13286	585	29	same	same	JJ
13286	585	30	time	time	NN
13286	585	31	.	.	.
13286	586	1	Soups	soup	NNS
13286	586	2	thus	thus	RB
13286	586	3	thickened	thicken	VBD
13286	586	4	should	should	MD
13286	586	5	not	not	RB
13286	586	6	be	be	VB
13286	586	7	allowed	allow	VBN
13286	586	8	to	to	TO
13286	586	9	boil	boil	VB
13286	586	10	again	again	RB
13286	586	11	,	,	,
13286	586	12	otherwise	otherwise	RB
13286	586	13	they	-PRON-	PRP
13286	586	14	will	will	MD
13286	586	15	curdle	curdle	VB
13286	586	16	.	.	.
13286	587	1	Instead	instead	RB
13286	587	2	of	of	IN
13286	587	3	eggs	egg	NNS
13286	587	4	and	and	CC
13286	587	5	cream	cream	NN
13286	587	6	,	,	,
13286	587	7	cornstarch	cornstarch	NN
13286	587	8	and	and	CC
13286	587	9	milk	milk	NN
13286	587	10	may	may	MD
13286	587	11	be	be	VB
13286	587	12	used	use	VBN
13286	587	13	to	to	TO
13286	587	14	thicken	thicken	VB
13286	587	15	the	the	DT
13286	587	16	soup	soup	NN
13286	587	17	.	.	.
13286	588	1	Asparagus	Asparagus	NNP
13286	588	2	Soup	Soup	NNP
13286	588	3	40	40	CD
13286	588	4	heads	head	NNS
13286	588	5	asparagus	asparagu	VBD
13286	588	6	3	3	CD
13286	588	7	tablespoonfuls	tablespoonful	NNS
13286	588	8	flour	flour	NN
13286	588	9	3	3	CD
13286	588	10	tablespoonfuls	tablespoonful	NNS
13286	588	11	Crisco	Crisco	NNP
13286	588	12	1/2	1/2	CD
13286	588	13	cupful	cupful	JJ
13286	588	14	cream	cream	NN
13286	588	15	1	1	CD
13286	588	16	quart	quart	NNP
13286	588	17	white	white	NNP
13286	588	18	stock	stock	NN
13286	588	19	1	1	CD
13286	588	20	bunch	bunch	NN
13286	588	21	herbs	herb	NNS
13286	588	22	1	1	CD
13286	588	23	bay	bay	NN
13286	588	24	leaf	leaf	NN
13286	588	25	4	4	CD
13286	588	26	sprigs	sprig	NNS
13286	588	27	parsley	parsley	NN
13286	588	28	2	2	CD
13286	588	29	egg	egg	NNP
13286	588	30	yolks	yolk	NNS
13286	588	31	1	1	CD
13286	588	32	blade	blade	NN
13286	588	33	mace	mace	NN
13286	588	34	Salt	Salt	NNP
13286	588	35	and	and	CC
13286	588	36	white	white	JJ
13286	588	37	pepper	pepper	NN
13286	588	38	to	to	TO
13286	588	39	taste	taste	NN
13286	588	40	1	1	CD
13286	588	41	onion	onion	NN
13286	588	42	Take	take	VB
13286	588	43	heads	head	NNS
13286	588	44	off	off	IN
13286	588	45	asparagus	asparagus	NN
13286	588	46	,	,	,
13286	588	47	and	and	CC
13286	588	48	put	put	VBD
13286	588	49	aside	aside	RB
13286	588	50	.	.	.
13286	589	1	Cut	cut	VB
13286	589	2	up	up	RP
13286	589	3	stalks	stalk	NNS
13286	589	4	in	in	IN
13286	589	5	slices	slice	NNS
13286	589	6	,	,	,
13286	589	7	also	also	RB
13286	589	8	onion	onion	NN
13286	589	9	,	,	,
13286	589	10	put	put	VB
13286	589	11	these	these	DT
13286	589	12	into	into	IN
13286	589	13	saucepan	saucepan	NN
13286	589	14	with	with	IN
13286	589	15	Crisco	Crisco	NNP
13286	589	16	,	,	,
13286	589	17	herbs	herb	NNS
13286	589	18	,	,	,
13286	589	19	parsley	parsley	NN
13286	589	20	,	,	,
13286	589	21	bay	bay	NNP
13286	589	22	leaf	leaf	NN
13286	589	23	,	,	,
13286	589	24	and	and	CC
13286	589	25	mace	mace	NN
13286	589	26	,	,	,
13286	589	27	and	and	CC
13286	589	28	fry	fry	VB
13286	589	29	gently	gently	RB
13286	589	30	for	for	IN
13286	589	31	fifteen	fifteen	CD
13286	589	32	minutes	minute	NNS
13286	589	33	,	,	,
13286	589	34	add	add	VB
13286	589	35	flour	flour	NN
13286	589	36	,	,	,
13286	589	37	then	then	RB
13286	589	38	stock	stock	NN
13286	589	39	,	,	,
13286	589	40	and	and	CC
13286	589	41	simmer	simmer	NN
13286	589	42	slowly	slowly	RB
13286	589	43	for	for	IN
13286	589	44	1	1	CD
13286	589	45	-	-	SYM
13286	589	46	1/2	1/2	CD
13286	589	47	hours	hour	NNS
13286	589	48	.	.	.
13286	590	1	Rub	rub	VB
13286	590	2	through	through	IN
13286	590	3	sieve	sieve	NN
13286	590	4	,	,	,
13286	590	5	add	add	VB
13286	590	6	cream	cream	NN
13286	590	7	,	,	,
13286	590	8	yolks	yolk	NNS
13286	590	9	of	of	IN
13286	590	10	eggs	egg	NNS
13286	590	11	,	,	,
13286	590	12	and	and	CC
13286	590	13	seasonings	seasoning	NNS
13286	590	14	,	,	,
13286	590	15	reheat	reheat	VBP
13286	590	16	,	,	,
13286	590	17	but	but	CC
13286	590	18	take	take	VB
13286	590	19	care	care	NN
13286	590	20	not	not	RB
13286	590	21	to	to	TO
13286	590	22	boil	boil	VB
13286	590	23	soup	soup	NN
13286	590	24	.	.	.
13286	591	1	Just	just	RB
13286	591	2	before	before	IN
13286	591	3	serving	serve	VBG
13286	591	4	throw	throw	NN
13286	591	5	in	in	RP
13286	591	6	asparagus	asparagus	NN
13286	591	7	tops	top	NNS
13286	591	8	,	,	,
13286	591	9	which	which	WDT
13286	591	10	should	should	MD
13286	591	11	be	be	VB
13286	591	12	first	first	RB
13286	591	13	cooked	cook	VBN
13286	591	14	in	in	IN
13286	591	15	a	a	DT
13286	591	16	little	little	JJ
13286	591	17	boiling	boiling	NN
13286	591	18	stock	stock	NN
13286	591	19	.	.	.
13286	592	1	Cheese	Cheese	NNP
13286	592	2	Soup	Soup	NNP
13286	592	3	4	4	CD
13286	592	4	tablespoonfuls	tablespoonful	NNS
13286	592	5	grated	grate	VBD
13286	592	6	cheese	cheese	NN
13286	592	7	3	3	CD
13286	592	8	quarts	quart	NNS
13286	592	9	clear	clear	JJ
13286	592	10	soup	soup	NN
13286	592	11	stock	stock	NN
13286	592	12	1	1	CD
13286	592	13	-	-	SYM
13286	592	14	1/2	1/2	CD
13286	592	15	cupfuls	cupful	NNS
13286	592	16	flour	flour	NN
13286	592	17	4	4	CD
13286	592	18	tablespoonfuls	tablespoonful	NNS
13286	592	19	Crisco	Crisco	NNP
13286	592	20	2	2	CD
13286	592	21	cupfuls	cupful	NNS
13286	592	22	cream	cream	NN
13286	592	23	2	2	CD
13286	592	24	eggs	egg	NNS
13286	592	25	Salt	salt	NN
13286	592	26	,	,	,
13286	592	27	pepper	pepper	NN
13286	592	28	,	,	,
13286	592	29	and	and	CC
13286	592	30	paprika	paprika	VBZ
13286	592	31	to	to	TO
13286	592	32	taste	taste	VB
13286	592	33	Finely	finely	RB
13286	592	34	grated	grate	VBN
13286	592	35	cheese	cheese	NN
13286	592	36	Put	put	VB
13286	592	37	flour	flour	NN
13286	592	38	into	into	IN
13286	592	39	double	double	JJ
13286	592	40	boiler	boiler	NN
13286	592	41	,	,	,
13286	592	42	add	add	VB
13286	592	43	gradually	gradually	RB
13286	592	44	cream	cream	NN
13286	592	45	,	,	,
13286	592	46	Crisco	Crisco	NNP
13286	592	47	,	,	,
13286	592	48	4	4	CD
13286	592	49	tablespoonfuls	tablespoonful	NNS
13286	592	50	of	of	IN
13286	592	51	grated	grate	VBN
13286	592	52	cheese	cheese	NN
13286	592	53	and	and	CC
13286	592	54	paprika	paprika	NNS
13286	592	55	to	to	TO
13286	592	56	taste	taste	VB
13286	592	57	,	,	,
13286	592	58	stir	stir	VB
13286	592	59	over	over	IN
13286	592	60	fire	fire	NN
13286	592	61	till	till	IN
13286	592	62	a	a	DT
13286	592	63	smooth	smooth	JJ
13286	592	64	paste	paste	NN
13286	592	65	.	.	.
13286	593	1	Break	break	VB
13286	593	2	in	in	IN
13286	593	3	eggs	egg	NNS
13286	593	4	,	,	,
13286	593	5	mix	mix	VB
13286	593	6	well	well	RB
13286	593	7	,	,	,
13286	593	8	cook	cook	VB
13286	593	9	two	two	CD
13286	593	10	minutes	minute	NNS
13286	593	11	longer	long	RBR
13286	593	12	and	and	CC
13286	593	13	allow	allow	VB
13286	593	14	to	to	TO
13286	593	15	cool	cool	JJ
13286	593	16	.	.	.
13286	594	1	Roll	roll	VB
13286	594	2	into	into	IN
13286	594	3	balls	ball	NNS
13286	594	4	,	,	,
13286	594	5	when	when	WRB
13286	594	6	they	-PRON-	PRP
13286	594	7	are	be	VBP
13286	594	8	all	all	RB
13286	594	9	formed	form	VBN
13286	594	10	,	,	,
13286	594	11	drop	drop	VB
13286	594	12	into	into	IN
13286	594	13	boiling	boiling	NN
13286	594	14	water	water	NN
13286	594	15	and	and	CC
13286	594	16	cook	cook	VB
13286	594	17	gently	gently	RB
13286	594	18	five	five	CD
13286	594	19	minutes	minute	NNS
13286	594	20	.	.	.
13286	595	1	Drain	drain	VB
13286	595	2	and	and	CC
13286	595	3	put	put	VBN
13286	595	4	into	into	IN
13286	595	5	soup	soup	NN
13286	595	6	tureen	tureen	NN
13286	595	7	.	.	.
13286	596	1	Pour	pour	VB
13286	596	2	over	over	IN
13286	596	3	boiling	boil	VBG
13286	596	4	stock	stock	NN
13286	596	5	and	and	CC
13286	596	6	serve	serve	VB
13286	596	7	with	with	IN
13286	596	8	dish	dish	NN
13286	596	9	of	of	IN
13286	596	10	finely	finely	RB
13286	596	11	grated	grate	VBN
13286	596	12	cheese	cheese	NN
13286	596	13	.	.	.
13286	597	1	Cream	Cream	NNP
13286	597	2	of	of	IN
13286	597	3	Tomato	Tomato	NNP
13286	597	4	Soup	Soup	NNP
13286	597	5	2	2	CD
13286	597	6	tablespoonfuls	tablespoonful	NNS
13286	597	7	flour	flour	NN
13286	597	8	1	1	CD
13286	597	9	-	-	SYM
13286	597	10	1/2	1/2	CD
13286	597	11	tablespoonfuls	tablespoonful	NNS
13286	597	12	Crisco	Crisco	NNP
13286	597	13	1	1	CD
13286	597	14	cupful	cupful	JJ
13286	597	15	milk	milk	NN
13286	597	16	2	2	CD
13286	597	17	-	-	SYM
13286	597	18	1/2	1/2	CD
13286	597	19	cupfuls	cupful	NNS
13286	597	20	strained	strain	VBD
13286	597	21	tomato	tomato	IN
13286	597	22	juice	juice	NN
13286	597	23	1	1	CD
13286	597	24	teaspoonful	teaspoonful	JJ
13286	597	25	celery	celery	NN
13286	597	26	salt	salt	NN
13286	597	27	Salt	Salt	NNP
13286	597	28	,	,	,
13286	597	29	pepper	pepper	NN
13286	597	30	,	,	,
13286	597	31	and	and	CC
13286	597	32	paprika	paprika	VBP
13286	597	33	to	to	TO
13286	597	34	taste	taste	VB
13286	597	35	Pinch	Pinch	NNP
13286	597	36	baking	baking	NN
13286	597	37	soda	soda	NN
13286	597	38	1	1	CD
13286	597	39	tablespoonful	tablespoonful	JJ
13286	597	40	tomato	tomato	NNP
13286	597	41	catsup	catsup	NN
13286	597	42	Blend	Blend	NNP
13286	597	43	Crisco	Crisco	NNP
13286	597	44	and	and	CC
13286	597	45	flour	flour	NN
13286	597	46	together	together	RB
13286	597	47	in	in	IN
13286	597	48	saucepan	saucepan	NN
13286	597	49	over	over	IN
13286	597	50	fire	fire	NN
13286	597	51	,	,	,
13286	597	52	add	add	VB
13286	597	53	milk	milk	NN
13286	597	54	and	and	CC
13286	597	55	bring	bring	VBP
13286	597	56	to	to	IN
13286	597	57	boiling	boiling	NN
13286	597	58	point	point	NN
13286	597	59	.	.	.
13286	598	1	Heat	heat	VB
13286	598	2	tomato	tomato	NNP
13286	598	3	juice	juice	NN
13286	598	4	,	,	,
13286	598	5	tomato	tomato	NNP
13286	598	6	catsup	catsup	NN
13286	598	7	and	and	CC
13286	598	8	add	add	VB
13286	598	9	soda	soda	NN
13286	598	10	and	and	CC
13286	598	11	seasonings	seasoning	NNS
13286	598	12	.	.	.
13286	599	1	Just	just	RB
13286	599	2	before	before	IN
13286	599	3	serving	serve	VBG
13286	599	4	add	add	VB
13286	599	5	Crisco	Crisco	NNP
13286	599	6	mixture	mixture	NN
13286	599	7	to	to	IN
13286	599	8	tomato	tomato	NNP
13286	599	9	juice	juice	NN
13286	599	10	and	and	CC
13286	599	11	stir	stir	VB
13286	599	12	till	till	IN
13286	599	13	boiling	boil	VBG
13286	599	14	.	.	.
13286	600	1	Serve	serve	VB
13286	600	2	hot	hot	JJ
13286	600	3	.	.	.
13286	601	1	Another	another	DT
13286	601	2	method	method	NN
13286	601	3	,	,	,
13286	601	4	is	be	VBZ
13286	601	5	to	to	TO
13286	601	6	cook	cook	VB
13286	601	7	1	1	CD
13286	601	8	quart	quart	NN
13286	601	9	can	can	MD
13286	601	10	of	of	IN
13286	601	11	tomatoes	tomato	NNS
13286	601	12	with	with	IN
13286	601	13	1	1	CD
13286	601	14	quart	quart	NN
13286	601	15	of	of	IN
13286	601	16	water	water	NN
13286	601	17	twenty	twenty	CD
13286	601	18	minutes	minute	NNS
13286	601	19	,	,	,
13286	601	20	then	then	RB
13286	601	21	rub	rub	VB
13286	601	22	through	through	IN
13286	601	23	sieve	sieve	NN
13286	601	24	.	.	.
13286	602	1	Blend	blend	NN
13286	602	2	2	2	CD
13286	602	3	tablespoonfuls	tablespoonful	VBZ
13286	602	4	Crisco	Crisco	NNP
13286	602	5	with	with	IN
13286	602	6	2	2	CD
13286	602	7	tablespoonfuls	tablespoonful	NNS
13286	602	8	flour	flour	NN
13286	602	9	,	,	,
13286	602	10	add	add	VB
13286	602	11	1	1	CD
13286	602	12	tablespoonful	tablespoonful	JJ
13286	602	13	sugar	sugar	NN
13286	602	14	,	,	,
13286	602	15	salt	salt	NN
13286	602	16	,	,	,
13286	602	17	pepper	pepper	NN
13286	602	18	,	,	,
13286	602	19	and	and	CC
13286	602	20	red	red	JJ
13286	602	21	pepper	pepper	NN
13286	602	22	to	to	IN
13286	602	23	taste	taste	NN
13286	602	24	,	,	,
13286	602	25	and	and	CC
13286	602	26	1	1	CD
13286	602	27	tablespoonful	tablespoonful	JJ
13286	602	28	tomato	tomato	NNP
13286	602	29	catsup	catsup	NN
13286	602	30	.	.	.
13286	603	1	Add	add	VB
13286	603	2	pinch	pinch	NN
13286	603	3	of	of	IN
13286	603	4	baking	baking	NN
13286	603	5	soda	soda	NN
13286	603	6	to	to	IN
13286	603	7	tomatoes	tomato	NNS
13286	603	8	,	,	,
13286	603	9	then	then	RB
13286	603	10	add	add	VB
13286	603	11	gradually	gradually	RB
13286	603	12	to	to	IN
13286	603	13	Crisco	Crisco	NNP
13286	603	14	mixture	mixture	NN
13286	603	15	.	.	.
13286	604	1	Just	just	RB
13286	604	2	bring	bring	VB
13286	604	3	to	to	IN
13286	604	4	boiling	boiling	NN
13286	604	5	point	point	NN
13286	604	6	and	and	CC
13286	604	7	serve	serve	VB
13286	604	8	with	with	IN
13286	604	9	tablespoonful	tablespoonful	JJ
13286	604	10	whipped	whip	VBN
13286	604	11	cream	cream	NN
13286	604	12	on	on	IN
13286	604	13	top	top	NN
13286	604	14	of	of	IN
13286	604	15	each	each	DT
13286	604	16	plate	plate	NN
13286	604	17	.	.	.
13286	605	1	Fish	Fish	NNP
13286	605	2	Soup	Soup	NNP
13286	605	3	1	1	CD
13286	605	4	lb	lb	XX
13286	605	5	.	.	.
13286	606	1	cod	cod	NN
13286	606	2	,	,	,
13286	606	3	or	or	CC
13286	606	4	other	other	JJ
13286	606	5	white	white	JJ
13286	606	6	fish	fish	NN
13286	606	7	2	2	CD
13286	606	8	tablespoonfuls	tablespoonful	VBZ
13286	606	9	Crisco	Crisco	NNP
13286	606	10	1	1	CD
13286	606	11	quart	quart	NNP
13286	606	12	white	white	JJ
13286	606	13	stock	stock	NN
13286	606	14	,	,	,
13286	606	15	or	or	CC
13286	606	16	half	half	NN
13286	606	17	milk	milk	NN
13286	606	18	and	and	CC
13286	606	19	half	half	NN
13286	606	20	water	water	NN
13286	606	21	1	1	CD
13286	606	22	small	small	JJ
13286	606	23	carrot	carrot	NN
13286	606	24	1	1	CD
13286	606	25	small	small	JJ
13286	606	26	onion	onion	NN
13286	606	27	1	1	CD
13286	606	28	stalk	stalk	NN
13286	606	29	celery	celery	NN
13286	606	30	3	3	CD
13286	606	31	parsley	parsley	NN
13286	606	32	sprigs	sprig	NNS
13286	606	33	1	1	CD
13286	606	34	blade	blade	NN
13286	606	35	mace	mace	NN
13286	606	36	2	2	CD
13286	606	37	egg	egg	NN
13286	606	38	yolks	yolk	NNS
13286	606	39	1/2	1/2	CD
13286	606	40	cupful	cupful	JJ
13286	606	41	cream	cream	NN
13286	606	42	1	1	CD
13286	606	43	lemon	lemon	NN
13286	606	44	2	2	CD
13286	606	45	tablespoonfuls	tablespoonful	NNS
13286	606	46	flour	flour	NN
13286	606	47	1	1	CD
13286	606	48	teaspoonful	teaspoonful	JJ
13286	606	49	chopped	chop	VBN
13286	606	50	parsley	parsley	NN
13286	606	51	Dry	Dry	NNP
13286	606	52	toast	toast	NN
13286	606	53	Wash	Wash	NNP
13286	606	54	and	and	CC
13286	606	55	dry	dry	JJ
13286	606	56	fish	fish	NN
13286	606	57	and	and	CC
13286	606	58	cut	cut	VBD
13286	606	59	into	into	IN
13286	606	60	small	small	JJ
13286	606	61	pieces	piece	NNS
13286	606	62	.	.	.
13286	607	1	Put	put	VB
13286	607	2	into	into	IN
13286	607	3	saucepan	saucepan	NN
13286	607	4	with	with	IN
13286	607	5	stock	stock	NN
13286	607	6	,	,	,
13286	607	7	vegetables	vegetable	NNS
13286	607	8	cut	cut	VBN
13286	607	9	in	in	IN
13286	607	10	small	small	JJ
13286	607	11	pieces	piece	NNS
13286	607	12	,	,	,
13286	607	13	parsley	parsley	NN
13286	607	14	and	and	CC
13286	607	15	mace	mace	NN
13286	607	16	.	.	.
13286	608	1	Let	let	VB
13286	608	2	these	these	DT
13286	608	3	simmer	simmer	NN
13286	608	4	for	for	IN
13286	608	5	half	half	JJ
13286	608	6	hour	hour	NN
13286	608	7	,	,	,
13286	608	8	then	then	RB
13286	608	9	strain	strain	VB
13286	608	10	off	off	RP
13286	608	11	liquid	liquid	NN
13286	608	12	.	.	.
13286	609	1	Melt	Melt	NNP
13286	609	2	Crisco	Crisco	NNP
13286	609	3	in	in	IN
13286	609	4	pan	pan	NNP
13286	609	5	,	,	,
13286	609	6	stir	stir	VB
13286	609	7	in	in	IN
13286	609	8	flour	flour	NN
13286	609	9	,	,	,
13286	609	10	then	then	RB
13286	609	11	add	add	VB
13286	609	12	fish	fish	NN
13286	609	13	liquor	liquor	NN
13286	609	14	and	and	CC
13286	609	15	stir	stir	VB
13286	609	16	till	till	IN
13286	609	17	it	-PRON-	PRP
13286	609	18	boils	boil	VBZ
13286	609	19	.	.	.
13286	610	1	Draw	draw	VB
13286	610	2	it	-PRON-	PRP
13286	610	3	to	to	IN
13286	610	4	the	the	DT
13286	610	5	side	side	NN
13286	610	6	of	of	IN
13286	610	7	fire	fire	NN
13286	610	8	and	and	CC
13286	610	9	let	let	VB
13286	610	10	cool	cool	RB
13286	610	11	slightly	slightly	RB
13286	610	12	.	.	.
13286	611	1	Beat	beat	VB
13286	611	2	yolks	yolk	NNS
13286	611	3	of	of	IN
13286	611	4	eggs	egg	NNS
13286	611	5	with	with	IN
13286	611	6	cream	cream	NN
13286	611	7	,	,	,
13286	611	8	and	and	CC
13286	611	9	,	,	,
13286	611	10	when	when	WRB
13286	611	11	soup	soup	NN
13286	611	12	has	have	VBZ
13286	611	13	cooled	cool	VBN
13286	611	14	,	,	,
13286	611	15	strain	strain	VB
13286	611	16	them	-PRON-	PRP
13286	611	17	in	in	RP
13286	611	18	.	.	.
13286	612	1	Reheat	reheat	VB
13286	612	2	soup	soup	NN
13286	612	3	without	without	IN
13286	612	4	boiling	boil	VBG
13286	612	5	it	-PRON-	PRP
13286	612	6	,	,	,
13286	612	7	to	to	TO
13286	612	8	cook	cook	VB
13286	612	9	eggs	egg	NNS
13286	612	10	.	.	.
13286	613	1	Season	season	NN
13286	613	2	,	,	,
13286	613	3	and	and	CC
13286	613	4	add	add	VB
13286	613	5	few	few	JJ
13286	613	6	drops	drop	NNS
13286	613	7	lemon	lemon	NN
13286	613	8	juice	juice	NN
13286	613	9	and	and	CC
13286	613	10	chopped	chop	VBD
13286	613	11	parsley	parsley	NN
13286	613	12	.	.	.
13286	614	1	Serve	serve	VB
13286	614	2	with	with	IN
13286	614	3	small	small	JJ
13286	614	4	pieces	piece	NNS
13286	614	5	of	of	IN
13286	614	6	dry	dry	JJ
13286	614	7	toast	toast	NN
13286	614	8	.	.	.
13286	615	1	Lentil	Lentil	NNP
13286	615	2	Soup	Soup	NNP
13286	615	3	1	1	CD
13286	615	4	cupful	cupful	JJ
13286	615	5	lentils	lentil	NNS
13286	615	6	2	2	CD
13286	615	7	cupfuls	cupful	NNS
13286	615	8	milk	milk	NN
13286	615	9	3	3	CD
13286	615	10	tablespoonfuls	tablespoonful	VBZ
13286	615	11	Crisco	Crisco	NNP
13286	615	12	3	3	CD
13286	615	13	pints	pint	NNS
13286	615	14	stock	stock	NN
13286	615	15	or	or	CC
13286	615	16	water	water	NN
13286	615	17	1	1	CD
13286	615	18	onion	onion	NN
13286	615	19	1	1	CD
13286	615	20	carrot	carrot	NN
13286	615	21	2	2	CD
13286	615	22	stalks	stalk	NNS
13286	615	23	celery	celery	NN
13286	615	24	1	1	CD
13286	615	25	tablespoonful	tablespoonful	JJ
13286	615	26	flour	flour	NN
13286	615	27	1	1	CD
13286	615	28	bay	bay	NN
13286	615	29	leaf	leaf	NN
13286	615	30	Salt	salt	NN
13286	615	31	and	and	CC
13286	615	32	pepper	pepper	NN
13286	615	33	to	to	TO
13286	615	34	taste	taste	VB
13286	615	35	1/4	1/4	CD
13286	615	36	cupful	cupful	JJ
13286	615	37	cream	cream	NN
13286	615	38	Croutons	Croutons	NNPS
13286	615	39	Wash	Wash	NNP
13286	615	40	lentils	lentil	NNS
13286	615	41	;	;	:
13286	615	42	soak	soak	VB
13286	615	43	twenty	twenty	CD
13286	615	44	-	-	HYPH
13286	615	45	four	four	CD
13286	615	46	hours	hour	NNS
13286	615	47	;	;	:
13286	615	48	drain	drain	VB
13286	615	49	well	well	RB
13286	615	50	.	.	.
13286	616	1	Cut	cut	NN
13286	616	2	onion	onion	NN
13286	616	3	,	,	,
13286	616	4	carrot	carrot	NN
13286	616	5	and	and	CC
13286	616	6	celery	celery	NN
13286	616	7	into	into	IN
13286	616	8	small	small	JJ
13286	616	9	pieces	piece	NNS
13286	616	10	,	,	,
13286	616	11	then	then	RB
13286	616	12	put	put	VB
13286	616	13	them	-PRON-	PRP
13286	616	14	into	into	IN
13286	616	15	a	a	DT
13286	616	16	saucepan	saucepan	NN
13286	616	17	with	with	IN
13286	616	18	Crisco	Crisco	NNP
13286	616	19	,	,	,
13286	616	20	cover	cover	NN
13286	616	21	,	,	,
13286	616	22	and	and	CC
13286	616	23	cook	cook	VB
13286	616	24	gently	gently	RB
13286	616	25	for	for	IN
13286	616	26	fifteen	fifteen	CD
13286	616	27	minutes	minute	NNS
13286	616	28	.	.	.
13286	617	1	Add	add	VB
13286	617	2	stock	stock	NN
13286	617	3	and	and	CC
13286	617	4	simmer	simmer	NN
13286	617	5	2	2	CD
13286	617	6	hours	hour	NNS
13286	617	7	,	,	,
13286	617	8	then	then	RB
13286	617	9	rub	rub	VB
13286	617	10	through	through	IN
13286	617	11	sieve	sieve	NN
13286	617	12	.	.	.
13286	618	1	Return	return	VB
13286	618	2	to	to	TO
13286	618	3	pan	pan	VB
13286	618	4	,	,	,
13286	618	5	add	add	VB
13286	618	6	milk	milk	NN
13286	618	7	,	,	,
13286	618	8	seasonings	seasoning	NNS
13286	618	9	,	,	,
13286	618	10	and	and	CC
13286	618	11	bring	bring	VB
13286	618	12	to	to	TO
13286	618	13	boil	boil	VB
13286	618	14	.	.	.
13286	619	1	Moisten	moisten	VB
13286	619	2	flour	flour	NN
13286	619	3	with	with	IN
13286	619	4	1/2	1/2	CD
13286	619	5	cupful	cupful	JJ
13286	619	6	milk	milk	NN
13286	619	7	or	or	CC
13286	619	8	stock	stock	NN
13286	619	9	,	,	,
13286	619	10	add	add	VB
13286	619	11	it	-PRON-	PRP
13286	619	12	to	to	TO
13286	619	13	soup	soup	VB
13286	619	14	and	and	CC
13286	619	15	simmer	simmer	VB
13286	619	16	five	five	CD
13286	619	17	minutes	minute	NNS
13286	619	18	.	.	.
13286	620	1	Season	season	NN
13286	620	2	to	to	TO
13286	620	3	taste	taste	VB
13286	620	4	and	and	CC
13286	620	5	add	add	VB
13286	620	6	cream	cream	NN
13286	620	7	.	.	.
13286	621	1	Serve	serve	VB
13286	621	2	with	with	IN
13286	621	3	croutons	crouton	NNS
13286	621	4	of	of	IN
13286	621	5	fried	fried	JJ
13286	621	6	or	or	CC
13286	621	7	toasted	toast	VBN
13286	621	8	bread	bread	NN
13286	621	9	.	.	.
13286	622	1	Lentils	lentil	NNS
13286	622	2	are	be	VBP
13286	622	3	a	a	DT
13286	622	4	small	small	JJ
13286	622	5	leguminous	leguminous	JJ
13286	622	6	seed	seed	NN
13286	622	7	,	,	,
13286	622	8	not	not	RB
13286	622	9	so	so	RB
13286	622	10	generally	generally	RB
13286	622	11	known	know	VBN
13286	622	12	as	as	IN
13286	622	13	beans	bean	NNS
13286	622	14	,	,	,
13286	622	15	but	but	CC
13286	622	16	an	an	DT
13286	622	17	excellent	excellent	JJ
13286	622	18	nitrogenous	nitrogenous	JJ
13286	622	19	food	food	NN
13286	622	20	,	,	,
13286	622	21	containing	contain	VBG
13286	622	22	about	about	IN
13286	622	23	25	25	CD
13286	622	24	per	per	NN
13286	622	25	cent	cent	NN
13286	622	26	.	.	.
13286	623	1	protein	protein	NN
13286	623	2	,	,	,
13286	623	3	more	more	JJR
13286	623	4	than	than	IN
13286	623	5	50	50	CD
13286	623	6	per	per	NN
13286	623	7	cent	cent	NN
13286	623	8	.	.	.
13286	624	1	starch	starch	NN
13286	624	2	,	,	,
13286	624	3	with	with	IN
13286	624	4	over	over	IN
13286	624	5	2	2	CD
13286	624	6	per	per	NN
13286	624	7	cent	cent	NN
13286	624	8	.	.	.
13286	625	1	fat	fat	JJ
13286	625	2	.	.	.
13286	626	1	They	-PRON-	PRP
13286	626	2	are	be	VBP
13286	626	3	not	not	RB
13286	626	4	used	use	VBN
13286	626	5	as	as	RB
13286	626	6	much	much	RB
13286	626	7	as	as	IN
13286	626	8	they	-PRON-	PRP
13286	626	9	ought	ought	MD
13286	626	10	to	to	TO
13286	626	11	be	be	VB
13286	626	12	.	.	.
13286	627	1	Croutons	crouton	NNS
13286	627	2	are	be	VBP
13286	627	3	made	make	VBN
13286	627	4	by	by	IN
13286	627	5	cutting	cut	VBG
13286	627	6	bread	bread	NN
13286	627	7	into	into	IN
13286	627	8	tiny	tiny	JJ
13286	627	9	cubes	cube	NNS
13286	627	10	and	and	CC
13286	627	11	browning	brown	VBG
13286	627	12	through	through	RP
13286	627	13	and	and	CC
13286	627	14	through	through	RB
13286	627	15	in	in	IN
13286	627	16	hot	hot	JJ
13286	627	17	oven	oven	NN
13286	627	18	or	or	CC
13286	627	19	putting	put	VBG
13286	627	20	into	into	IN
13286	627	21	a	a	DT
13286	627	22	frying	fry	VBG
13286	627	23	pan	pan	NN
13286	627	24	with	with	IN
13286	627	25	2	2	CD
13286	627	26	tablespoonfuls	tablespoonful	NNS
13286	627	27	Crisco	Crisco	NNP
13286	627	28	and	and	CC
13286	627	29	browning	brown	VBG
13286	627	30	well	well	RB
13286	627	31	.	.	.
13286	628	1	If	if	IN
13286	628	2	latter	latter	JJ
13286	628	3	is	be	VBZ
13286	628	4	used	use	VBN
13286	628	5	great	great	JJ
13286	628	6	care	care	NN
13286	628	7	must	must	MD
13286	628	8	be	be	VB
13286	628	9	used	use	VBN
13286	628	10	as	as	IN
13286	628	11	the	the	DT
13286	628	12	croutons	crouton	NNS
13286	628	13	will	will	MD
13286	628	14	brown	brown	VB
13286	628	15	easily	easily	RB
13286	628	16	.	.	.
13286	629	1	Lobster	lobster	NN
13286	629	2	Bisque	Bisque	NNP
13286	629	3	1	1	CD
13286	629	4	can	can	MD
13286	629	5	lobster	lobster	VB
13286	629	6	1	1	CD
13286	629	7	cupful	cupful	JJ
13286	629	8	breadcrumbs	breadcrumb	NNS
13286	629	9	1	1	CD
13286	629	10	quart	quart	NN
13286	629	11	milk	milk	NN
13286	629	12	1	1	CD
13286	629	13	quart	quart	NN
13286	629	14	water	water	NN
13286	629	15	1	1	CD
13286	629	16	tablespoonful	tablespoonful	JJ
13286	629	17	flour	flour	NN
13286	629	18	1/4	1/4	CD
13286	629	19	cupful	cupful	JJ
13286	629	20	Crisco	Crisco	NNP
13286	629	21	Salt	Salt	NNP
13286	629	22	,	,	,
13286	629	23	pepper	pepper	NN
13286	629	24	,	,	,
13286	629	25	red	red	JJ
13286	629	26	pepper	pepper	NN
13286	629	27	,	,	,
13286	629	28	and	and	CC
13286	629	29	grated	grate	VBD
13286	629	30	nutmeg	nutmeg	NN
13286	629	31	to	to	TO
13286	629	32	taste	taste	VB
13286	629	33	Squares	Squares	NNP
13286	629	34	fried	fry	VBN
13286	629	35	bread	bread	NN
13286	629	36	Thin	thin	JJ
13286	629	37	lemon	lemon	NN
13286	629	38	slices	slice	NNS
13286	629	39	Open	open	VBP
13286	629	40	a	a	DT
13286	629	41	can	can	NN
13286	629	42	of	of	IN
13286	629	43	lobster	lobster	NN
13286	629	44	of	of	IN
13286	629	45	good	good	JJ
13286	629	46	quality	quality	NN
13286	629	47	,	,	,
13286	629	48	take	take	VB
13286	629	49	out	out	RP
13286	629	50	best	good	JJS
13286	629	51	pieces	piece	NNS
13286	629	52	and	and	CC
13286	629	53	cut	cut	VBD
13286	629	54	into	into	IN
13286	629	55	small	small	JJ
13286	629	56	squares	square	NNS
13286	629	57	without	without	IN
13286	629	58	tearing	tear	VBG
13286	629	59	;	;	:
13286	629	60	put	put	VB
13286	629	61	them	-PRON-	PRP
13286	629	62	aside	aside	RB
13286	629	63	.	.	.
13286	630	1	Place	place	NN
13286	630	2	remains	remain	VBZ
13286	630	3	of	of	IN
13286	630	4	lobster	lobster	NN
13286	630	5	in	in	IN
13286	630	6	mortar	mortar	NN
13286	630	7	or	or	CC
13286	630	8	basin	basin	NN
13286	630	9	,	,	,
13286	630	10	and	and	CC
13286	630	11	pound	pound	NN
13286	630	12	quite	quite	RB
13286	630	13	smooth	smooth	JJ
13286	630	14	with	with	IN
13286	630	15	Crisco	Crisco	NNP
13286	630	16	.	.	.
13286	631	1	Soak	Soak	NNP
13286	631	2	bread	bread	NN
13286	631	3	in	in	IN
13286	631	4	water	water	NN
13286	631	5	,	,	,
13286	631	6	adding	add	VBG
13286	631	7	flour	flour	NN
13286	631	8	,	,	,
13286	631	9	and	and	CC
13286	631	10	seasonings	seasoning	NNS
13286	631	11	,	,	,
13286	631	12	and	and	CC
13286	631	13	put	put	VBD
13286	631	14	all	all	DT
13286	631	15	on	on	IN
13286	631	16	fire	fire	NN
13286	631	17	in	in	IN
13286	631	18	soup	soup	NN
13286	631	19	pot	pot	NN
13286	631	20	with	with	IN
13286	631	21	pounded	pound	VBN
13286	631	22	lobster	lobster	NN
13286	631	23	and	and	CC
13286	631	24	Crisco	Crisco	NNP
13286	631	25	;	;	:
13286	631	26	stir	stir	VB
13286	631	27	till	till	IN
13286	631	28	it	-PRON-	PRP
13286	631	29	boils	boil	VBZ
13286	631	30	,	,	,
13286	631	31	and	and	CC
13286	631	32	boil	boil	VB
13286	631	33	for	for	IN
13286	631	34	fifteen	fifteen	CD
13286	631	35	minutes	minute	NNS
13286	631	36	;	;	:
13286	631	37	then	then	RB
13286	631	38	pass	pass	VB
13286	631	39	it	-PRON-	PRP
13286	631	40	through	through	IN
13286	631	41	sieve	sieve	VB
13286	631	42	,	,	,
13286	631	43	add	add	VB
13286	631	44	milk	milk	NN
13286	631	45	and	and	CC
13286	631	46	pieces	piece	NNS
13286	631	47	of	of	IN
13286	631	48	lobster	lobster	NN
13286	631	49	,	,	,
13286	631	50	and	and	CC
13286	631	51	return	return	VB
13286	631	52	to	to	IN
13286	631	53	the	the	DT
13286	631	54	pot	pot	NN
13286	631	55	till	till	IN
13286	631	56	it	-PRON-	PRP
13286	631	57	boils	boil	VBZ
13286	631	58	up	up	RP
13286	631	59	.	.	.
13286	632	1	Serve	serve	VB
13286	632	2	with	with	IN
13286	632	3	small	small	JJ
13286	632	4	squares	square	NNS
13286	632	5	of	of	IN
13286	632	6	fried	fry	VBN
13286	632	7	bread	bread	NN
13286	632	8	,	,	,
13286	632	9	and	and	CC
13286	632	10	send	send	VB
13286	632	11	thin	thin	JJ
13286	632	12	slices	slice	NNS
13286	632	13	of	of	IN
13286	632	14	lemon	lemon	NN
13286	632	15	to	to	TO
13286	632	16	table	table	VB
13286	632	17	with	with	IN
13286	632	18	it	-PRON-	PRP
13286	632	19	.	.	.
13286	633	1	This	this	DT
13286	633	2	is	be	VBZ
13286	633	3	an	an	DT
13286	633	4	excellent	excellent	JJ
13286	633	5	soup	soup	NN
13286	633	6	,	,	,
13286	633	7	and	and	CC
13286	633	8	can	can	MD
13286	633	9	of	of	IN
13286	633	10	course	course	NN
13286	633	11	be	be	VB
13286	633	12	made	make	VBN
13286	633	13	with	with	IN
13286	633	14	fresh	fresh	JJ
13286	633	15	lobster	lobster	NN
13286	633	16	.	.	.
13286	634	1	Norfolk	Norfolk	NNP
13286	634	2	Puree	Puree	NNP
13286	634	3	1/2	1/2	CD
13286	634	4	cupful	cupful	JJ
13286	634	5	barley	barley	NN
13286	634	6	,	,	,
13286	634	7	pearl	pearl	NNP
13286	634	8	1	1	CD
13286	634	9	quart	quart	NNP
13286	634	10	water	water	NN
13286	634	11	3	3	CD
13286	634	12	pints	pint	VBZ
13286	634	13	white	white	JJ
13286	634	14	stock	stock	NN
13286	634	15	1/2	1/2	CD
13286	634	16	cupful	cupful	JJ
13286	634	17	cream	cream	NN
13286	634	18	1	1	CD
13286	634	19	yolk	yolk	NN
13286	634	20	of	of	IN
13286	634	21	egg	egg	NN
13286	634	22	2	2	CD
13286	634	23	tablespoonfuls	tablespoonful	VBZ
13286	634	24	Crisco	Crisco	NNP
13286	634	25	4	4	CD
13286	634	26	tablespoonfuls	tablespoonful	NNS
13286	634	27	cooked	cook	VBN
13286	634	28	carrot	carrot	NNP
13286	634	29	balls	ball	NNS
13286	634	30	4	4	CD
13286	634	31	tablespoonfuls	tablespoonful	NNS
13286	634	32	cooked	cook	VBN
13286	634	33	peas	pea	NNS
13286	634	34	Salt	Salt	NNP
13286	634	35	,	,	,
13286	634	36	pepper	pepper	NN
13286	634	37	,	,	,
13286	634	38	and	and	CC
13286	634	39	paprika	paprika	VBZ
13286	634	40	to	to	TO
13286	634	41	taste	taste	VB
13286	634	42	Diced	diced	JJ
13286	634	43	toast	toast	NN
13286	634	44	or	or	CC
13286	634	45	fried	fry	VBN
13286	634	46	bread	bread	NN
13286	634	47	Put	put	VB
13286	634	48	barley	barley	NN
13286	634	49	into	into	IN
13286	634	50	saucepan	saucepan	NN
13286	634	51	of	of	IN
13286	634	52	cold	cold	JJ
13286	634	53	water	water	NN
13286	634	54	,	,	,
13286	634	55	bring	bring	VB
13286	634	56	to	to	TO
13286	634	57	boil	boil	VB
13286	634	58	,	,	,
13286	634	59	let	let	VB
13286	634	60	boil	boil	VB
13286	634	61	five	five	CD
13286	634	62	minutes	minute	NNS
13286	634	63	,	,	,
13286	634	64	then	then	RB
13286	634	65	drain	drain	VB
13286	634	66	off	off	RP
13286	634	67	water	water	NN
13286	634	68	;	;	:
13286	634	69	this	this	DT
13286	634	70	removes	remove	VBZ
13286	634	71	the	the	DT
13286	634	72	slightly	slightly	RB
13286	634	73	bitter	bitter	JJ
13286	634	74	taste	taste	NN
13286	634	75	.	.	.
13286	635	1	Now	now	RB
13286	635	2	put	put	VB
13286	635	3	barley	barley	NN
13286	635	4	into	into	IN
13286	635	5	saucepan	saucepan	NN
13286	635	6	with	with	IN
13286	635	7	Crisco	Crisco	NNP
13286	635	8	and	and	CC
13286	635	9	water	water	NN
13286	635	10	,	,	,
13286	635	11	let	let	VB
13286	635	12	these	these	DT
13286	635	13	boil	boil	VB
13286	635	14	gently	gently	RB
13286	635	15	until	until	IN
13286	635	16	barley	barley	NN
13286	635	17	is	be	VBZ
13286	635	18	tender	tender	JJ
13286	635	19	,	,	,
13286	635	20	drain	drain	VBP
13286	635	21	,	,	,
13286	635	22	and	and	CC
13286	635	23	rub	rub	VB
13286	635	24	through	through	IN
13286	635	25	sieve	sieve	NN
13286	635	26	.	.	.
13286	636	1	Add	add	VB
13286	636	2	stock	stock	NN
13286	636	3	to	to	IN
13286	636	4	this	this	DT
13286	636	5	puree	puree	NN
13286	636	6	and	and	CC
13286	636	7	let	let	VB
13286	636	8	simmer	simmer	JJ
13286	636	9	ten	ten	CD
13286	636	10	minutes	minute	NNS
13286	636	11	.	.	.
13286	637	1	Beat	Beat	VBN
13286	637	2	yolk	yolk	NN
13286	637	3	of	of	IN
13286	637	4	egg	egg	NN
13286	637	5	with	with	IN
13286	637	6	cream	cream	NN
13286	637	7	and	and	CC
13286	637	8	when	when	WRB
13286	637	9	soup	soup	NN
13286	637	10	has	have	VBZ
13286	637	11	cooled	cool	VBN
13286	637	12	slightly	slightly	RB
13286	637	13	,	,	,
13286	637	14	strain	strain	VB
13286	637	15	them	-PRON-	PRP
13286	637	16	in	in	RP
13286	637	17	.	.	.
13286	638	1	Stir	stir	VB
13286	638	2	soup	soup	NN
13286	638	3	over	over	IN
13286	638	4	fire	fire	NN
13286	638	5	a	a	DT
13286	638	6	few	few	JJ
13286	638	7	minutes	minute	NNS
13286	638	8	to	to	TO
13286	638	9	reheat	reheat	VB
13286	638	10	;	;	:
13286	638	11	but	but	CC
13286	638	12	be	be	VB
13286	638	13	careful	careful	JJ
13286	638	14	that	that	IN
13286	638	15	it	-PRON-	PRP
13286	638	16	does	do	VBZ
13286	638	17	not	not	RB
13286	638	18	boil	boil	VB
13286	638	19	,	,	,
13286	638	20	or	or	CC
13286	638	21	it	-PRON-	PRP
13286	638	22	will	will	MD
13286	638	23	curdle	curdle	VB
13286	638	24	.	.	.
13286	639	1	Season	season	NN
13286	639	2	carefully	carefully	RB
13286	639	3	,	,	,
13286	639	4	add	add	VB
13286	639	5	carrot	carrot	NN
13286	639	6	balls	ball	NNS
13286	639	7	and	and	CC
13286	639	8	peas	pea	NNS
13286	639	9	,	,	,
13286	639	10	which	which	WDT
13286	639	11	should	should	MD
13286	639	12	first	first	RB
13286	639	13	be	be	VB
13286	639	14	heated	heat	VBN
13286	639	15	in	in	IN
13286	639	16	a	a	DT
13286	639	17	little	little	JJ
13286	639	18	stock	stock	NN
13286	639	19	or	or	CC
13286	639	20	water	water	NN
13286	639	21	.	.	.
13286	640	1	Serve	serve	VB
13286	640	2	with	with	IN
13286	640	3	dice	dice	NN
13286	640	4	of	of	IN
13286	640	5	toast	toast	NN
13286	640	6	or	or	CC
13286	640	7	fried	fry	VBN
13286	640	8	bread	bread	NN
13286	640	9	.	.	.
13286	641	1	If	if	IN
13286	641	2	you	-PRON-	PRP
13286	641	3	do	do	VBP
13286	641	4	not	not	RB
13286	641	5	possess	possess	VB
13286	641	6	a	a	DT
13286	641	7	round	round	JJ
13286	641	8	vegetable	vegetable	NN
13286	641	9	cutter	cutter	NN
13286	641	10	,	,	,
13286	641	11	cut	cut	VBD
13286	641	12	the	the	DT
13286	641	13	carrot	carrot	NN
13286	641	14	into	into	IN
13286	641	15	small	small	JJ
13286	641	16	dice	dice	NNS
13286	641	17	.	.	.
13286	642	1	This	this	DT
13286	642	2	is	be	VBZ
13286	642	3	a	a	DT
13286	642	4	particularly	particularly	RB
13286	642	5	nourishing	nourish	VBG
13286	642	6	soup	soup	NN
13286	642	7	.	.	.
13286	643	1	If	if	IN
13286	643	2	you	-PRON-	PRP
13286	643	3	prefer	prefer	VBP
13286	643	4	a	a	DT
13286	643	5	slightly	slightly	RB
13286	643	6	cheaper	cheap	JJR
13286	643	7	variety	variety	NN
13286	643	8	,	,	,
13286	643	9	use	use	VB
13286	643	10	milk	milk	NN
13286	643	11	instead	instead	RB
13286	643	12	of	of	IN
13286	643	13	cream	cream	NN
13286	643	14	,	,	,
13286	643	15	and	and	CC
13286	643	16	if	if	IN
13286	643	17	you	-PRON-	PRP
13286	643	18	have	have	VBP
13286	643	19	no	no	DT
13286	643	20	white	white	JJ
13286	643	21	stock	stock	NN
13286	643	22	use	use	NN
13286	643	23	milk	milk	NN
13286	643	24	and	and	CC
13286	643	25	water	water	NN
13286	643	26	in	in	IN
13286	643	27	equal	equal	JJ
13286	643	28	proportions	proportion	NNS
13286	643	29	instead	instead	RB
13286	643	30	,	,	,
13286	643	31	and	and	CC
13286	643	32	cook	cook	VB
13286	643	33	a	a	DT
13286	643	34	carrot	carrot	NNP
13286	643	35	,	,	,
13286	643	36	turnip	turnip	NN
13286	643	37	and	and	CC
13286	643	38	onion	onion	NN
13286	643	39	in	in	IN
13286	643	40	milk	milk	NN
13286	643	41	and	and	CC
13286	643	42	water	water	NN
13286	643	43	for	for	IN
13286	643	44	twenty	twenty	CD
13286	643	45	or	or	CC
13286	643	46	thirty	thirty	CD
13286	643	47	minutes	minute	NNS
13286	643	48	.	.	.
13286	644	1	Soup	Soup	NNP
13286	644	2	Verte	Verte	NNP
13286	644	3	4	4	CD
13286	644	4	tablespoonfuls	tablespoonful	NNS
13286	644	5	flour	flour	NN
13286	644	6	3	3	CD
13286	644	7	tablespoonfuls	tablespoonful	NNS
13286	644	8	Crisco	Crisco	NNP
13286	644	9	2	2	CD
13286	644	10	quarts	quart	NNS
13286	644	11	stock	stock	NN
13286	644	12	1	1	CD
13286	644	13	bunch	bunch	NNP
13286	644	14	parsley	parsley	NNP
13286	644	15	1	1	CD
13286	644	16	lb	lb	IN
13286	644	17	.	.	.
13286	645	1	spinach	spinach	NN
13286	645	2	1	1	CD
13286	645	3	bunch	bunch	NN
13286	645	4	parsley	parsley	NNP
13286	645	5	1	1	CD
13286	645	6	teaspoonful	teaspoonful	JJ
13286	645	7	sugar	sugar	NN
13286	645	8	2	2	CD
13286	645	9	egg	egg	NN
13286	645	10	yolks	yolk	NNS
13286	645	11	1	1	CD
13286	645	12	lemon	lemon	NN
13286	645	13	Salt	salt	NN
13286	645	14	and	and	CC
13286	645	15	pepper	pepper	NN
13286	645	16	to	to	TO
13286	645	17	taste	taste	VB
13286	645	18	Put	put	VB
13286	645	19	stock	stock	NN
13286	645	20	into	into	IN
13286	645	21	saucepan	saucepan	NN
13286	645	22	;	;	:
13286	645	23	add	add	VB
13286	645	24	spinach	spinach	NN
13286	645	25	and	and	CC
13286	645	26	parsley	parsley	NN
13286	645	27	,	,	,
13286	645	28	picked	pick	VBD
13286	645	29	and	and	CC
13286	645	30	thoroughly	thoroughly	RB
13286	645	31	washed	wash	VBN
13286	645	32	;	;	:
13286	645	33	let	let	VB
13286	645	34	all	all	DT
13286	645	35	boil	boil	VB
13286	645	36	twenty	twenty	CD
13286	645	37	minutes	minute	NNS
13286	645	38	;	;	:
13286	645	39	strain	strain	VB
13286	645	40	,	,	,
13286	645	41	rubbing	rub	VBG
13286	645	42	puree	puree	NN
13286	645	43	through	through	IN
13286	645	44	sieve	sieve	NNP
13286	645	45	.	.	.
13286	646	1	Return	return	VB
13286	646	2	it	-PRON-	PRP
13286	646	3	all	all	DT
13286	646	4	to	to	TO
13286	646	5	saucepan	saucepan	VB
13286	646	6	,	,	,
13286	646	7	add	add	VB
13286	646	8	Crisco	Crisco	NNP
13286	646	9	and	and	CC
13286	646	10	flour	flour	NN
13286	646	11	mixed	mix	VBN
13286	646	12	together	together	RB
13286	646	13	with	with	IN
13286	646	14	cupful	cupful	NN
13286	646	15	of	of	IN
13286	646	16	water	water	NN
13286	646	17	,	,	,
13286	646	18	sugar	sugar	NN
13286	646	19	and	and	CC
13286	646	20	strained	strained	JJ
13286	646	21	juice	juice	NN
13286	646	22	of	of	IN
13286	646	23	a	a	DT
13286	646	24	quarter	quarter	NN
13286	646	25	of	of	IN
13286	646	26	lemon	lemon	NN
13286	646	27	.	.	.
13286	647	1	Let	let	VB
13286	647	2	boil	boil	VB
13286	647	3	five	five	CD
13286	647	4	minutes	minute	NNS
13286	647	5	.	.	.
13286	648	1	Beat	beat	VB
13286	648	2	yolks	yolk	NNS
13286	648	3	of	of	IN
13286	648	4	eggs	egg	NNS
13286	648	5	with	with	IN
13286	648	6	1/4	1/4	CD
13286	648	7	cupful	cupful	JJ
13286	648	8	water	water	NN
13286	648	9	,	,	,
13286	648	10	add	add	VB
13286	648	11	them	-PRON-	PRP
13286	648	12	gradually	gradually	RB
13286	648	13	to	to	TO
13286	648	14	soup	soup	VB
13286	648	15	off	off	RP
13286	648	16	fire	fire	NN
13286	648	17	,	,	,
13286	648	18	and	and	CC
13286	648	19	stir	stir	VB
13286	648	20	near	near	IN
13286	648	21	fire	fire	NN
13286	648	22	until	until	IN
13286	648	23	cooked	cook	VBN
13286	648	24	.	.	.
13286	649	1	Soup	soup	NN
13286	649	2	must	must	MD
13286	649	3	not	not	RB
13286	649	4	boil	boil	VB
13286	649	5	after	after	IN
13286	649	6	yolks	yolk	NNS
13286	649	7	are	be	VBP
13286	649	8	added	add	VBN
13286	649	9	.	.	.
13286	650	1	Season	season	NN
13286	650	2	with	with	IN
13286	650	3	salt	salt	NN
13286	650	4	and	and	CC
13286	650	5	pepper	pepper	NN
13286	650	6	and	and	CC
13286	650	7	serve	serve	VB
13286	650	8	.	.	.
13286	651	1	Thick	Thick	NNP
13286	651	2	Rice	Rice	NNP
13286	651	3	Soup	Soup	NNP
13286	651	4	2	2	CD
13286	651	5	pints	pint	VBZ
13286	651	6	water	water	NN
13286	651	7	or	or	CC
13286	651	8	stock	stock	NN
13286	651	9	Salt	Salt	NNP
13286	651	10	and	and	CC
13286	651	11	pepper	pepper	NN
13286	651	12	to	to	TO
13286	651	13	taste	taste	NN
13286	651	14	2	2	CD
13286	651	15	small	small	JJ
13286	651	16	onions	onion	NNS
13286	651	17	2	2	CD
13286	651	18	tablespoonfuls	tablespoonful	VBZ
13286	651	19	Crisco	Crisco	NNP
13286	651	20	1	1	CD
13286	651	21	cupful	cupful	JJ
13286	651	22	rice	rice	NN
13286	651	23	1	1	CD
13286	651	24	cupful	cupful	JJ
13286	651	25	canned	can	VBN
13286	651	26	tomatoes	tomato	NNS
13286	651	27	,	,	,
13286	651	28	or	or	CC
13286	651	29	4	4	CD
13286	651	30	fresh	fresh	JJ
13286	651	31	ones	one	NNS
13286	651	32	Wash	wash	VB
13286	651	33	and	and	CC
13286	651	34	drain	drain	VB
13286	651	35	rice	rice	NN
13286	651	36	.	.	.
13286	652	1	Heat	Heat	NNP
13286	652	2	Crisco	Crisco	NNP
13286	652	3	in	in	IN
13286	652	4	saucepan	saucepan	NN
13286	652	5	,	,	,
13286	652	6	add	add	VB
13286	652	7	rice	rice	NN
13286	652	8	and	and	CC
13286	652	9	stir	stir	VB
13286	652	10	constantly	constantly	RB
13286	652	11	until	until	IN
13286	652	12	a	a	DT
13286	652	13	golden	golden	JJ
13286	652	14	brown	brown	NN
13286	652	15	.	.	.
13286	653	1	Now	now	RB
13286	653	2	add	add	VB
13286	653	3	water	water	NN
13286	653	4	or	or	CC
13286	653	5	stock	stock	NN
13286	653	6	,	,	,
13286	653	7	onions	onion	NNS
13286	653	8	and	and	CC
13286	653	9	tomatoes	tomato	NNS
13286	653	10	cut	cut	VBD
13286	653	11	in	in	IN
13286	653	12	small	small	JJ
13286	653	13	pieces	piece	NNS
13286	653	14	,	,	,
13286	653	15	and	and	CC
13286	653	16	seasonings	seasoning	NNS
13286	653	17	.	.	.
13286	654	1	Cook	cook	VB
13286	654	2	slowly	slowly	RB
13286	654	3	for	for	IN
13286	654	4	one	one	CD
13286	654	5	hour	hour	NN
13286	654	6	.	.	.
13286	655	1	[	[	-LRB-
13286	655	2	Illustration	illustration	NN
13286	655	3	]	]	-RRB-
13286	655	4	FISH	fish	NN
13286	655	5	Fish	fish	NN
13286	655	6	,	,	,
13286	655	7	though	though	IN
13286	655	8	not	not	RB
13286	655	9	quite	quite	RB
13286	655	10	so	so	RB
13286	655	11	nutritious	nutritious	JJ
13286	655	12	or	or	CC
13286	655	13	so	so	RB
13286	655	14	stimulating	stimulating	JJ
13286	655	15	as	as	IN
13286	655	16	butcher	butcher	NN
13286	655	17	's	's	POS
13286	655	18	meat	meat	NN
13286	655	19	,	,	,
13286	655	20	is	be	VBZ
13286	655	21	an	an	DT
13286	655	22	excellent	excellent	JJ
13286	655	23	article	article	NN
13286	655	24	of	of	IN
13286	655	25	diet	diet	NNP
13286	655	26	,	,	,
13286	655	27	as	as	IN
13286	655	28	it	-PRON-	PRP
13286	655	29	is	be	VBZ
13286	655	30	light	light	JJ
13286	655	31	and	and	CC
13286	655	32	easy	easy	JJ
13286	655	33	of	of	IN
13286	655	34	digestion	digestion	NN
13286	655	35	and	and	CC
13286	655	36	well	well	RB
13286	655	37	suited	suited	JJ
13286	655	38	to	to	IN
13286	655	39	delicate	delicate	JJ
13286	655	40	persons	person	NNS
13286	655	41	and	and	CC
13286	655	42	those	those	DT
13286	655	43	following	follow	VBG
13286	655	44	sedentary	sedentary	JJ
13286	655	45	occupations	occupation	NNS
13286	655	46	,	,	,
13286	655	47	who	who	WP
13286	655	48	generally	generally	RB
13286	655	49	do	do	VBP
13286	655	50	not	not	RB
13286	655	51	take	take	VB
13286	655	52	exercise	exercise	NN
13286	655	53	in	in	IN
13286	655	54	the	the	DT
13286	655	55	fresh	fresh	JJ
13286	655	56	air	air	NN
13286	655	57	.	.	.
13286	656	1	Fish	fish	NN
13286	656	2	contains	contain	VBZ
13286	656	3	a	a	DT
13286	656	4	fair	fair	JJ
13286	656	5	proportion	proportion	NN
13286	656	6	of	of	IN
13286	656	7	flesh	flesh	NN
13286	656	8	forming	forming	NN
13286	656	9	and	and	CC
13286	656	10	mineral	mineral	NN
13286	656	11	matter	matter	NN
13286	656	12	,	,	,
13286	656	13	and	and	CC
13286	656	14	the	the	DT
13286	656	15	white	white	JJ
13286	656	16	kinds	kind	NNS
13286	656	17	very	very	RB
13286	656	18	little	little	JJ
13286	656	19	fat	fat	JJ
13286	656	20	,	,	,
13286	656	21	hence	hence	RB
13286	656	22	their	-PRON-	PRP$
13286	656	23	value	value	NN
13286	656	24	in	in	IN
13286	656	25	a	a	DT
13286	656	26	sick	sick	JJ
13286	656	27	diet	diet	NN
13286	656	28	.	.	.
13286	657	1	A	a	DT
13286	657	2	few	few	JJ
13286	657	3	fishes	fish	NNS
13286	657	4	are	be	VBP
13286	657	5	rich	rich	JJ
13286	657	6	in	in	IN
13286	657	7	fat	fat	NN
13286	657	8	,	,	,
13286	657	9	as	as	IN
13286	657	10	salmon	salmon	NN
13286	657	11	,	,	,
13286	657	12	mackerel	mackerel	NNP
13286	657	13	,	,	,
13286	657	14	eels	eel	NNS
13286	657	15	,	,	,
13286	657	16	and	and	CC
13286	657	17	herrings	herring	NNS
13286	657	18	;	;	:
13286	657	19	they	-PRON-	PRP
13286	657	20	are	be	VBP
13286	657	21	more	more	RBR
13286	657	22	satisfying	satisfying	JJ
13286	657	23	as	as	IN
13286	657	24	a	a	DT
13286	657	25	meal	meal	NN
13286	657	26	,	,	,
13286	657	27	but	but	CC
13286	657	28	usually	usually	RB
13286	657	29	more	more	RBR
13286	657	30	difficult	difficult	JJ
13286	657	31	to	to	TO
13286	657	32	digest	digest	VB
13286	657	33	,	,	,
13286	657	34	except	except	IN
13286	657	35	the	the	DT
13286	657	36	latter	latter	JJ
13286	657	37	,	,	,
13286	657	38	which	which	WDT
13286	657	39	is	be	VBZ
13286	657	40	fairly	fairly	RB
13286	657	41	easy	easy	JJ
13286	657	42	to	to	TO
13286	657	43	digest	digest	VB
13286	657	44	,	,	,
13286	657	45	and	and	CC
13286	657	46	,	,	,
13286	657	47	being	be	VBG
13286	657	48	inexpensive	inexpensive	JJ
13286	657	49	,	,	,
13286	657	50	forms	form	VBZ
13286	657	51	an	an	DT
13286	657	52	economical	economical	JJ
13286	657	53	food	food	NN
13286	657	54	.	.	.
13286	658	1	The	the	DT
13286	658	2	digestibility	digestibility	NN
13286	658	3	will	will	MD
13286	658	4	vary	vary	VB
13286	658	5	also	also	RB
13286	658	6	with	with	IN
13286	658	7	the	the	DT
13286	658	8	quality	quality	NN
13286	658	9	of	of	IN
13286	658	10	the	the	DT
13286	658	11	fish	fish	NN
13286	658	12	and	and	CC
13286	658	13	the	the	DT
13286	658	14	methods	method	NNS
13286	658	15	of	of	IN
13286	658	16	cooking	cooking	NN
13286	658	17	.	.	.
13286	659	1	White	white	JJ
13286	659	2	fish	fish	NN
13286	659	3	when	when	WRB
13286	659	4	boiled	boil	VBN
13286	659	5	is	be	VBZ
13286	659	6	improved	improve	VBN
13286	659	7	by	by	IN
13286	659	8	being	be	VBG
13286	659	9	rubbed	rub	VBN
13286	659	10	over	over	RP
13286	659	11	with	with	IN
13286	659	12	a	a	DT
13286	659	13	cut	cut	VBN
13286	659	14	lemon	lemon	NN
13286	659	15	,	,	,
13286	659	16	or	or	CC
13286	659	17	by	by	IN
13286	659	18	adding	add	VBG
13286	659	19	a	a	DT
13286	659	20	little	little	JJ
13286	659	21	vinegar	vinegar	NN
13286	659	22	to	to	IN
13286	659	23	the	the	DT
13286	659	24	water	water	NN
13286	659	25	in	in	IN
13286	659	26	which	which	WDT
13286	659	27	it	-PRON-	PRP
13286	659	28	is	be	VBZ
13286	659	29	cooked	cook	VBN
13286	659	30	to	to	TO
13286	659	31	keep	keep	VB
13286	659	32	it	-PRON-	PRP
13286	659	33	white	white	JJ
13286	659	34	and	and	CC
13286	659	35	firm	firm	JJ
13286	659	36	.	.	.
13286	660	1	The	the	DT
13286	660	2	fish	fish	NN
13286	660	3	should	should	MD
13286	660	4	be	be	VB
13286	660	5	put	put	VBN
13286	660	6	into	into	IN
13286	660	7	hot	hot	JJ
13286	660	8	,	,	,
13286	660	9	not	not	RB
13286	660	10	boiling	boil	VBG
13286	660	11	water	water	NN
13286	660	12	,	,	,
13286	660	13	otherwise	otherwise	RB
13286	660	14	the	the	DT
13286	660	15	higher	high	JJR
13286	660	16	temperature	temperature	NN
13286	660	17	contracts	contract	VBZ
13286	660	18	the	the	DT
13286	660	19	skin	skin	NN
13286	660	20	too	too	RB
13286	660	21	quickly	quickly	RB
13286	660	22	,	,	,
13286	660	23	and	and	CC
13286	660	24	it	-PRON-	PRP
13286	660	25	breaks	break	VBZ
13286	660	26	and	and	CC
13286	660	27	looks	look	VBZ
13286	660	28	unsightly	unsightly	RB
13286	660	29	.	.	.
13286	661	1	Salt	salt	NN
13286	661	2	fish	fish	NN
13286	661	3	may	may	MD
13286	661	4	be	be	VB
13286	661	5	placed	place	VBN
13286	661	6	in	in	IN
13286	661	7	cold	cold	JJ
13286	661	8	water	water	NN
13286	661	9	,	,	,
13286	661	10	then	then	RB
13286	661	11	boiled	boil	VBD
13286	661	12	to	to	TO
13286	661	13	extract	extract	VB
13286	661	14	some	some	DT
13286	661	15	of	of	IN
13286	661	16	the	the	DT
13286	661	17	salt	salt	NN
13286	661	18	;	;	:
13286	661	19	if	if	IN
13286	661	20	the	the	DT
13286	661	21	fish	fish	NN
13286	661	22	has	have	VBZ
13286	661	23	been	be	VBN
13286	661	24	salted	salt	VBN
13286	661	25	and	and	CC
13286	661	26	dried	dry	VBN
13286	661	27	,	,	,
13286	661	28	it	-PRON-	PRP
13286	661	29	is	be	VBZ
13286	661	30	better	well	JJR
13286	661	31	to	to	TO
13286	661	32	soak	soak	VB
13286	661	33	it	-PRON-	PRP
13286	661	34	in	in	IN
13286	661	35	cold	cold	JJ
13286	661	36	water	water	NN
13286	661	37	for	for	IN
13286	661	38	about	about	RB
13286	661	39	twelve	twelve	CD
13286	661	40	hours	hour	NNS
13286	661	41	before	before	IN
13286	661	42	cooking	cooking	NN
13286	661	43	.	.	.
13286	662	1	Fish	fish	NN
13286	662	2	to	to	TO
13286	662	3	be	be	VB
13286	662	4	fried	fry	VBN
13286	662	5	should	should	MD
13286	662	6	be	be	VB
13286	662	7	cooked	cook	VBN
13286	662	8	in	in	IN
13286	662	9	sufficient	sufficient	JJ
13286	662	10	hot	hot	JJ
13286	662	11	Crisco	Crisco	NNP
13286	662	12	to	to	TO
13286	662	13	well	well	RB
13286	662	14	cover	cover	VB
13286	662	15	it	-PRON-	PRP
13286	662	16	,	,	,
13286	662	17	after	after	IN
13286	662	18	having	have	VBG
13286	662	19	been	be	VBN
13286	662	20	dried	dry	VBN
13286	662	21	and	and	CC
13286	662	22	covered	cover	VBN
13286	662	23	with	with	IN
13286	662	24	batter	batter	NN
13286	662	25	,	,	,
13286	662	26	or	or	CC
13286	662	27	with	with	IN
13286	662	28	beaten	beat	VBN
13286	662	29	egg	egg	NN
13286	662	30	and	and	CC
13286	662	31	breadcrumbs	breadcrumb	NNS
13286	662	32	.	.	.
13286	663	1	To	to	IN
13286	663	2	egg	egg	NN
13286	663	3	and	and	CC
13286	663	4	breadcrumb	breadcrumb	VB
13286	663	5	fish	fish	NN
13286	663	6	put	put	VBP
13286	663	7	a	a	DT
13286	663	8	slice	slice	NN
13286	663	9	into	into	IN
13286	663	10	seasoned	season	VBN
13286	663	11	flour	flour	NN
13286	663	12	,	,	,
13286	663	13	turning	turn	VBG
13286	663	14	it	-PRON-	PRP
13286	663	15	so	so	IN
13286	663	16	that	that	IN
13286	663	17	both	both	DT
13286	663	18	sides	side	NNS
13286	663	19	may	may	MD
13286	663	20	be	be	VB
13286	663	21	covered	cover	VBN
13286	663	22	.	.	.
13286	664	1	Shake	shake	VB
13286	664	2	off	off	RP
13286	664	3	all	all	DT
13286	664	4	loose	loose	JJ
13286	664	5	flour	flour	NN
13286	664	6	.	.	.
13286	665	1	Brush	brush	JJ
13286	665	2	fish	fish	NN
13286	665	3	over	over	RB
13286	665	4	with	with	IN
13286	665	5	beaten	beat	VBN
13286	665	6	egg	egg	NN
13286	665	7	.	.	.
13286	666	1	Raise	raise	VB
13286	666	2	fish	fish	NN
13286	666	3	out	out	IN
13286	666	4	of	of	IN
13286	666	5	egg	egg	NN
13286	666	6	with	with	IN
13286	666	7	the	the	DT
13286	666	8	brush	brush	NN
13286	666	9	and	and	CC
13286	666	10	a	a	DT
13286	666	11	knife	knife	NN
13286	666	12	,	,	,
13286	666	13	drain	drain	VB
13286	666	14	off	off	RP
13286	666	15	egg	egg	NN
13286	666	16	for	for	IN
13286	666	17	a	a	DT
13286	666	18	second	second	JJ
13286	666	19	,	,	,
13286	666	20	and	and	CC
13286	666	21	lay	lay	VB
13286	666	22	fish	fish	NNS
13286	666	23	in	in	IN
13286	666	24	crumbs	crumb	NNS
13286	666	25	.	.	.
13286	667	1	Toss	toss	VB
13286	667	2	these	these	DT
13286	667	3	all	all	RB
13286	667	4	over	over	IN
13286	667	5	it	-PRON-	PRP
13286	667	6	,	,	,
13286	667	7	lift	lift	VB
13286	667	8	out	out	RP
13286	667	9	fish	fish	NN
13286	667	10	,	,	,
13286	667	11	shake	shake	VB
13286	667	12	off	off	RP
13286	667	13	all	all	DT
13286	667	14	loose	loose	JJ
13286	667	15	crumbs	crumb	NNS
13286	667	16	,	,	,
13286	667	17	lay	lie	VBD
13286	667	18	the	the	DT
13286	667	19	slice	slice	NN
13286	667	20	on	on	IN
13286	667	21	a	a	DT
13286	667	22	board	board	NN
13286	667	23	,	,	,
13286	667	24	and	and	CC
13286	667	25	press	press	NN
13286	667	26	crumbs	crumb	VBZ
13286	667	27	down	down	RB
13286	667	28	,	,	,
13286	667	29	so	so	IN
13286	667	30	that	that	IN
13286	667	31	surface	surface	NN
13286	667	32	is	be	VBZ
13286	667	33	flat	flat	JJ
13286	667	34	.	.	.
13286	668	1	The	the	DT
13286	668	2	thicker	thick	JJR
13286	668	3	the	the	DT
13286	668	4	fish	fish	NN
13286	668	5	the	the	DT
13286	668	6	more	more	RBR
13286	668	7	slowly	slowly	RB
13286	668	8	it	-PRON-	PRP
13286	668	9	must	must	MD
13286	668	10	be	be	VB
13286	668	11	fried	fry	VBN
13286	668	12	after	after	IN
13286	668	13	the	the	DT
13286	668	14	first	first	JJ
13286	668	15	two	two	CD
13286	668	16	minutes	minute	NNS
13286	668	17	,	,	,
13286	668	18	or	or	CC
13286	668	19	it	-PRON-	PRP
13286	668	20	will	will	MD
13286	668	21	be	be	VB
13286	668	22	raw	raw	JJ
13286	668	23	inside	inside	RB
13286	668	24	when	when	WRB
13286	668	25	the	the	DT
13286	668	26	outside	outside	NN
13286	668	27	is	be	VBZ
13286	668	28	done	do	VBN
13286	668	29	.	.	.
13286	669	1	[	[	-LRB-
13286	669	2	Illustration	illustration	NN
13286	669	3	]	]	-RRB-
13286	669	4	_	_	NNP
13286	669	5	To	to	IN
13286	669	6	bone	bone	NN
13286	669	7	fish	fish	NN
13286	669	8	.	.	.
13286	669	9	_	_	NNP
13286	669	10	The	the	DT
13286	669	11	process	process	NN
13286	669	12	of	of	IN
13286	669	13	boning	boning	NN
13286	669	14	is	be	VBZ
13286	669	15	known	know	VBN
13286	669	16	as	as	IN
13286	669	17	filleting	fillet	VBG
13286	669	18	and	and	CC
13286	669	19	is	be	VBZ
13286	669	20	generally	generally	RB
13286	669	21	done	do	VBN
13286	669	22	by	by	IN
13286	669	23	the	the	DT
13286	669	24	fish	fish	NN
13286	669	25	dealer	dealer	NN
13286	669	26	,	,	,
13286	669	27	but	but	CC
13286	669	28	when	when	WRB
13286	669	29	this	this	DT
13286	669	30	is	be	VBZ
13286	669	31	not	not	RB
13286	669	32	the	the	DT
13286	669	33	case	case	NN
13286	669	34	the	the	DT
13286	669	35	single	single	JJ
13286	669	36	rule	rule	NN
13286	669	37	for	for	IN
13286	669	38	boning	boning	NN
13286	669	39	must	must	MD
13286	669	40	be	be	VB
13286	669	41	strictly	strictly	RB
13286	669	42	adhered	adhere	VBN
13286	669	43	to	to	IN
13286	669	44	in	in	IN
13286	669	45	order	order	NN
13286	669	46	to	to	TO
13286	669	47	keep	keep	VB
13286	669	48	the	the	DT
13286	669	49	knife	knife	NN
13286	669	50	on	on	IN
13286	669	51	the	the	DT
13286	669	52	bone	bone	NN
13286	669	53	lifting	lift	VBG
13286	669	54	the	the	DT
13286	669	55	flesh	flesh	NN
13286	669	56	with	with	IN
13286	669	57	the	the	DT
13286	669	58	left	left	JJ
13286	669	59	hand	hand	NN
13286	669	60	while	while	IN
13286	669	61	the	the	DT
13286	669	62	knife	knife	NN
13286	669	63	slips	slip	VBZ
13286	669	64	in	in	RP
13286	669	65	between	between	IN
13286	669	66	the	the	DT
13286	669	67	bone	bone	NN
13286	669	68	and	and	CC
13286	669	69	the	the	DT
13286	669	70	flesh	flesh	NN
13286	669	71	.	.	.
13286	670	1	Flat	flat	JJ
13286	670	2	fish	fish	NN
13286	670	3	are	be	VBP
13286	670	4	divided	divide	VBN
13286	670	5	down	down	IN
13286	670	6	the	the	DT
13286	670	7	middle	middle	NN
13286	670	8	of	of	IN
13286	670	9	each	each	DT
13286	670	10	side	side	NN
13286	670	11	well	well	RB
13286	670	12	into	into	IN
13286	670	13	the	the	DT
13286	670	14	bone	bone	NN
13286	670	15	,	,	,
13286	670	16	and	and	CC
13286	670	17	the	the	DT
13286	670	18	boning	boning	NN
13286	670	19	is	be	VBZ
13286	670	20	begun	begin	VBN
13286	670	21	at	at	IN
13286	670	22	either	either	DT
13286	670	23	side	side	NN
13286	670	24	of	of	IN
13286	670	25	the	the	DT
13286	670	26	incision	incision	NN
13286	670	27	.	.	.
13286	671	1	Round	round	JJ
13286	671	2	fish	fish	NN
13286	671	3	are	be	VBP
13286	671	4	cut	cut	VBN
13286	671	5	down	down	RP
13286	671	6	the	the	DT
13286	671	7	back	back	NN
13286	671	8	,	,	,
13286	671	9	the	the	DT
13286	671	10	flesh	flesh	NN
13286	671	11	is	be	VBZ
13286	671	12	laid	lay	VBN
13286	671	13	open	open	JJ
13286	671	14	from	from	IN
13286	671	15	one	one	CD
13286	671	16	side	side	NN
13286	671	17	and	and	CC
13286	671	18	the	the	DT
13286	671	19	bone	bone	NN
13286	671	20	is	be	VBZ
13286	671	21	removed	remove	VBN
13286	671	22	from	from	IN
13286	671	23	the	the	DT
13286	671	24	other	other	JJ
13286	671	25	.	.	.
13286	672	1	Occasionally	occasionally	RB
13286	672	2	round	round	JJ
13286	672	3	fish	fish	NN
13286	672	4	are	be	VBP
13286	672	5	boned	bone	VBN
13286	672	6	readily	readily	RB
13286	672	7	,	,	,
13286	672	8	the	the	DT
13286	672	9	whole	whole	JJ
13286	672	10	fish	fish	NN
13286	672	11	minus	minus	IN
13286	672	12	the	the	DT
13286	672	13	bones	bone	NNS
13286	672	14	being	be	VBG
13286	672	15	returned	return	VBN
13286	672	16	to	to	IN
13286	672	17	its	-PRON-	PRP$
13286	672	18	proper	proper	JJ
13286	672	19	shape	shape	NN
13286	672	20	,	,	,
13286	672	21	as	as	IN
13286	672	22	in	in	IN
13286	672	23	anchovies	anchovy	NNS
13286	672	24	,	,	,
13286	672	25	sardines	sardine	NNS
13286	672	26	,	,	,
13286	672	27	herrings	herring	NNS
13286	672	28	,	,	,
13286	672	29	haddocks	haddock	NNS
13286	672	30	,	,	,
13286	672	31	etc	etc	FW
13286	672	32	.	.	FW
13286	672	33	,	,	,
13286	672	34	in	in	IN
13286	672	35	this	this	DT
13286	672	36	case	case	NN
13286	672	37	the	the	DT
13286	672	38	fish	fish	NN
13286	672	39	would	would	MD
13286	672	40	be	be	VB
13286	672	41	split	split	VBN
13286	672	42	down	down	RP
13286	672	43	the	the	DT
13286	672	44	front	front	NN
13286	672	45	,	,	,
13286	672	46	not	not	RB
13286	672	47	the	the	DT
13286	672	48	back	back	NN
13286	672	49	,	,	,
13286	672	50	and	and	CC
13286	672	51	stitched	stitch	VBN
13286	672	52	together	together	RB
13286	672	53	after	after	IN
13286	672	54	boning	bone	VBG
13286	672	55	.	.	.
13286	673	1	Fish	fish	NN
13286	673	2	stock	stock	NN
13286	673	3	is	be	VBZ
13286	673	4	made	make	VBN
13286	673	5	from	from	IN
13286	673	6	the	the	DT
13286	673	7	bones	bone	NNS
13286	673	8	,	,	,
13286	673	9	skin	skin	NN
13286	673	10	and	and	CC
13286	673	11	trimmings	trimming	NNS
13286	673	12	of	of	IN
13286	673	13	white	white	JJ
13286	673	14	fish	fish	NN
13286	673	15	.	.	.
13286	674	1	These	these	DT
13286	674	2	are	be	VBP
13286	674	3	broken	break	VBN
13286	674	4	small	small	JJ
13286	674	5	and	and	CC
13286	674	6	generally	generally	RB
13286	674	7	flavored	flavor	VBN
13286	674	8	with	with	IN
13286	674	9	onion	onion	NN
13286	674	10	,	,	,
13286	674	11	parsley	parsley	NN
13286	674	12	,	,	,
13286	674	13	herbs	herb	NNS
13286	674	14	,	,	,
13286	674	15	and	and	CC
13286	674	16	seasonings	seasoning	NNS
13286	674	17	.	.	.
13286	675	1	The	the	DT
13286	675	2	proportion	proportion	NN
13286	675	3	of	of	IN
13286	675	4	water	water	NN
13286	675	5	used	use	VBN
13286	675	6	is	be	VBZ
13286	675	7	rather	rather	RB
13286	675	8	larger	large	JJR
13286	675	9	,	,	,
13286	675	10	as	as	IN
13286	675	11	the	the	DT
13286	675	12	flavor	flavor	NN
13286	675	13	is	be	VBZ
13286	675	14	much	much	RB
13286	675	15	stronger	strong	JJR
13286	675	16	and	and	CC
13286	675	17	also	also	RB
13286	675	18	more	more	RBR
13286	675	19	easily	easily	RB
13286	675	20	extracted	extract	VBN
13286	675	21	than	than	IN
13286	675	22	from	from	IN
13286	675	23	meat	meat	NN
13286	675	24	.	.	.
13286	676	1	Baked	Baked	NNP
13286	676	2	Halibut	Halibut	NNP
13286	676	3	2	2	CD
13286	676	4	lbs	lbs	NN
13286	676	5	.	.	.
13286	677	1	halibut	halibut	NNP
13286	677	2	1	1	CD
13286	677	3	cupful	cupful	JJ
13286	677	4	tomatoes	tomato	NNS
13286	677	5	2	2	CD
13286	677	6	tablespoonfuls	tablespoonful	NNS
13286	677	7	flour	flour	NN
13286	677	8	2	2	CD
13286	677	9	tablespoonfuls	tablespoonful	NNS
13286	677	10	Crisco	Crisco	NNP
13286	677	11	3/4	3/4	CD
13286	677	12	teaspoonful	teaspoonful	JJ
13286	677	13	salt	salt	NN
13286	677	14	1/8	1/8	CD
13286	677	15	teaspoonful	teaspoonful	JJ
13286	677	16	pepper	pepper	JJ
13286	677	17	Clean	clean	JJ
13286	677	18	fish	fish	NN
13286	677	19	,	,	,
13286	677	20	season	season	NN
13286	677	21	with	with	IN
13286	677	22	salt	salt	NN
13286	677	23	and	and	CC
13286	677	24	pepper	pepper	NN
13286	677	25	,	,	,
13286	677	26	dredge	dredge	NN
13286	677	27	with	with	IN
13286	677	28	flour	flour	NN
13286	677	29	,	,	,
13286	677	30	place	place	NN
13286	677	31	in	in	IN
13286	677	32	Criscoed	Criscoed	NNP
13286	677	33	baking	baking	NN
13286	677	34	pan	pan	NN
13286	677	35	,	,	,
13286	677	36	pour	pour	VBP
13286	677	37	over	over	IN
13286	677	38	tomatoes	tomato	NNS
13286	677	39	,	,	,
13286	677	40	and	and	CC
13286	677	41	dot	dot	NN
13286	677	42	with	with	IN
13286	677	43	Crisco	Crisco	NNP
13286	677	44	.	.	.
13286	678	1	Bake	bake	VB
13286	678	2	in	in	IN
13286	678	3	a	a	DT
13286	678	4	moderate	moderate	JJ
13286	678	5	oven	oven	NN
13286	678	6	,	,	,
13286	678	7	basting	baste	VBG
13286	678	8	often	often	RB
13286	678	9	.	.	.
13286	679	1	Baked	Baked	NNP
13286	679	2	Salmon	Salmon	NNP
13286	679	3	with	with	IN
13286	679	4	Colbert	Colbert	NNP
13286	679	5	Sauce	Sauce	NNP
13286	679	6	1	1	CD
13286	679	7	slice	slice	NN
13286	679	8	salmon	salmon	NN
13286	679	9	,	,	,
13286	679	10	1	1	CD
13286	679	11	-	-	SYM
13286	679	12	1/2	1/2	CD
13286	679	13	lbs	lbs	NN
13286	679	14	.	.	.
13286	680	1	in	in	IN
13286	680	2	weight	weight	NN
13286	680	3	4	4	CD
13286	680	4	tablespoonfuls	tablespoonful	NNS
13286	680	5	melted	melt	VBN
13286	680	6	Crisco	Crisco	NNP
13286	680	7	1	1	CD
13286	680	8	tablespoonful	tablespoonful	JJ
13286	680	9	chopped	chop	VBN
13286	680	10	parsley	parsley	NN
13286	680	11	1	1	CD
13286	680	12	tablespoonful	tablespoonful	JJ
13286	680	13	tarragon	tarragon	NNP
13286	680	14	vinegar	vinegar	NN
13286	680	15	1	1	CD
13286	680	16	chopped	chop	VBN
13286	680	17	shallot	shallot	NN
13286	680	18	,	,	,
13286	680	19	gherkin	gherkin	NN
13286	680	20	and	and	CC
13286	680	21	anchovy	anchovy	JJ
13286	680	22	Salt	Salt	NNP
13286	680	23	,	,	,
13286	680	24	pepper	pepper	NN
13286	680	25	,	,	,
13286	680	26	and	and	CC
13286	680	27	red	red	JJ
13286	680	28	pepper	pepper	NN
13286	680	29	to	to	TO
13286	680	30	taste	taste	NN
13286	680	31	and	and	CC
13286	680	32	water	water	NN
13286	680	33	For	for	IN
13286	680	34	Sauce	sauce	NN
13286	680	35	4	4	CD
13286	680	36	tablespoonfuls	tablespoonful	VBZ
13286	680	37	Crisco	Crisco	NNP
13286	680	38	2	2	CD
13286	680	39	tablespoonfuls	tablespoonful	NNS
13286	680	40	flour	flour	NN
13286	680	41	1	1	CD
13286	680	42	teaspoonful	teaspoonful	JJ
13286	680	43	lemon	lemon	NN
13286	680	44	juice	juice	NN
13286	680	45	3	3	CD
13286	680	46	anchovies	anchovy	NNS
13286	680	47	1	1	CD
13286	680	48	tablespoonful	tablespoonful	JJ
13286	680	49	chopped	chop	VBN
13286	680	50	parsley	parsley	NN
13286	680	51	Pepper	Pepper	NNP
13286	680	52	to	to	TO
13286	680	53	taste	taste	NN
13286	680	54	2	2	CD
13286	680	55	cupfuls	cupful	NNS
13286	680	56	fish	fish	NN
13286	680	57	stock	stock	NN
13286	680	58	,	,	,
13286	680	59	or	or	CC
13286	680	60	milk	milk	NN
13286	680	61	and	and	CC
13286	680	62	water	water	NN
13286	680	63	_	_	NN
13286	680	64	For	for	IN
13286	680	65	fish	fish	NN
13286	680	66	.	.	.
13286	680	67	_	_	NNP
13286	680	68	Mix	Mix	NNP
13286	680	69	Crisco	Crisco	NNP
13286	680	70	with	with	IN
13286	680	71	shallot	shallot	NN
13286	680	72	,	,	,
13286	680	73	gherkin	gherkin	NN
13286	680	74	,	,	,
13286	680	75	anchovy	anchovy	NN
13286	680	76	,	,	,
13286	680	77	and	and	CC
13286	680	78	seasonings	seasoning	NNS
13286	680	79	,	,	,
13286	680	80	lay	lie	VBD
13286	680	81	salmon	salmon	NN
13286	680	82	in	in	IN
13286	680	83	this	this	DT
13286	680	84	mixture	mixture	NN
13286	680	85	and	and	CC
13286	680	86	let	let	VB
13286	680	87	it	-PRON-	PRP
13286	680	88	"	"	``
13286	680	89	marinade	marinade	VB
13286	680	90	,	,	,
13286	680	91	"	"	''
13286	680	92	as	as	IN
13286	680	93	it	-PRON-	PRP
13286	680	94	is	be	VBZ
13286	680	95	called	call	VBN
13286	680	96	,	,	,
13286	680	97	for	for	IN
13286	680	98	one	one	CD
13286	680	99	hour	hour	NN
13286	680	100	.	.	.
13286	681	1	At	at	IN
13286	681	2	the	the	DT
13286	681	3	end	end	NN
13286	681	4	of	of	IN
13286	681	5	that	that	DT
13286	681	6	time	time	NN
13286	681	7	lift	lift	VB
13286	681	8	it	-PRON-	PRP
13286	681	9	out	out	RP
13286	681	10	;	;	:
13286	681	11	do	do	VB
13286	681	12	not	not	RB
13286	681	13	shake	shake	VB
13286	681	14	off	off	RP
13286	681	15	any	any	DT
13286	681	16	ingredients	ingredient	NNS
13286	681	17	that	that	WDT
13286	681	18	are	be	VBP
13286	681	19	sticking	stick	VBG
13286	681	20	to	to	IN
13286	681	21	it	-PRON-	PRP
13286	681	22	.	.	.
13286	682	1	Now	now	RB
13286	682	2	lay	lay	VB
13286	682	3	it	-PRON-	PRP
13286	682	4	in	in	IN
13286	682	5	a	a	DT
13286	682	6	well	well	RB
13286	682	7	Criscoed	Criscoed	NNP
13286	682	8	fireproof	fireproof	JJ
13286	682	9	dish	dish	NN
13286	682	10	,	,	,
13286	682	11	cover	cover	VB
13286	682	12	it	-PRON-	PRP
13286	682	13	with	with	IN
13286	682	14	a	a	DT
13286	682	15	greased	greased	JJ
13286	682	16	paper	paper	NN
13286	682	17	,	,	,
13286	682	18	and	and	CC
13286	682	19	bake	bake	VB
13286	682	20	in	in	RP
13286	682	21	moderate	moderate	JJ
13286	682	22	oven	oven	NN
13286	682	23	for	for	IN
13286	682	24	thirty	thirty	CD
13286	682	25	minutes	minute	NNS
13286	682	26	.	.	.
13286	683	1	_	_	NNP
13286	683	2	For	for	IN
13286	683	3	sauce	sauce	NN
13286	683	4	.	.	.
13286	683	5	_	_	NNP
13286	683	6	Melt	Melt	NNP
13286	683	7	Crisco	Crisco	NNP
13286	683	8	in	in	IN
13286	683	9	small	small	JJ
13286	683	10	saucepan	saucepan	NN
13286	683	11	,	,	,
13286	683	12	stir	stir	VB
13286	683	13	in	in	IN
13286	683	14	flour	flour	NN
13286	683	15	,	,	,
13286	683	16	add	add	VB
13286	683	17	fish	fish	NN
13286	683	18	stock	stock	NN
13286	683	19	and	and	CC
13286	683	20	stir	stir	NN
13286	683	21	until	until	IN
13286	683	22	it	-PRON-	PRP
13286	683	23	boils	boil	VBZ
13286	683	24	and	and	CC
13286	683	25	thickens	thicken	NNS
13286	683	26	.	.	.
13286	684	1	Rub	Rub	NNP
13286	684	2	anchovies	anchovy	NNS
13286	684	3	through	through	IN
13286	684	4	fine	fine	JJ
13286	684	5	sieve	sieve	NN
13286	684	6	,	,	,
13286	684	7	and	and	CC
13286	684	8	add	add	VB
13286	684	9	with	with	IN
13286	684	10	seasonings	seasoning	NNS
13286	684	11	.	.	.
13286	685	1	Serve	serve	VB
13286	685	2	in	in	IN
13286	685	3	hot	hot	JJ
13286	685	4	tureen	tureen	NN
13286	685	5	with	with	IN
13286	685	6	fish	fish	NN
13286	685	7	.	.	.
13286	686	1	Baked	Baked	NNP
13286	686	2	Shad	Shad	NNP
13286	686	3	1	1	CD
13286	686	4	shad	shad	VBD
13286	686	5	weighing	weigh	VBG
13286	686	6	4	4	CD
13286	686	7	lbs	lbs	NN
13286	686	8	.	.	.
13286	687	1	1/4	1/4	CD
13286	687	2	lb	lb	IN
13286	687	3	.	.	.
13286	688	1	mushrooms	mushroom	NNS
13286	688	2	1/2	1/2	CD
13286	688	3	cupful	cupful	JJ
13286	688	4	Crisco	Crisco	NNP
13286	688	5	2	2	CD
13286	688	6	tablespoonfuls	tablespoonful	NNS
13286	688	7	chopped	chop	VBD
13286	688	8	parsley	parsley	NN
13286	688	9	2	2	CD
13286	688	10	tablespoonfuls	tablespoonful	NNS
13286	688	11	chopped	chop	VBD
13286	688	12	chives	chive	NNS
13286	688	13	1	1	CD
13286	688	14	cupful	cupful	JJ
13286	688	15	breadcrumbs	breadcrumb	NNS
13286	688	16	1	1	CD
13286	688	17	egg	egg	NN
13286	688	18	Salt	Salt	NNP
13286	688	19	and	and	CC
13286	688	20	white	white	JJ
13286	688	21	pepper	pepper	NN
13286	688	22	Salt	Salt	NNP
13286	688	23	pork	pork	NN
13286	688	24	1	1	CD
13286	688	25	cupful	cupful	JJ
13286	688	26	cream	cream	NN
13286	688	27	1	1	CD
13286	688	28	teaspoonful	teaspoonful	JJ
13286	688	29	cornstarch	cornstarch	NN
13286	688	30	Clean	clean	JJ
13286	688	31	,	,	,
13286	688	32	wipe	wipe	NN
13286	688	33	and	and	CC
13286	688	34	dry	dry	VB
13286	688	35	the	the	DT
13286	688	36	shad	shad	NN
13286	688	37	.	.	.
13286	689	1	Melt	Melt	NNP
13286	689	2	Crisco	Crisco	NNP
13286	689	3	,	,	,
13286	689	4	add	add	VB
13286	689	5	breadcrumbs	breadcrumb	NNS
13286	689	6	,	,	,
13286	689	7	chopped	chop	VBN
13286	689	8	mushrooms	mushroom	NNS
13286	689	9	,	,	,
13286	689	10	parsley	parsley	NN
13286	689	11	,	,	,
13286	689	12	chives	chive	NNS
13286	689	13	,	,	,
13286	689	14	egg	egg	NN
13286	689	15	well	well	RB
13286	689	16	beaten	beat	VBN
13286	689	17	,	,	,
13286	689	18	salt	salt	NN
13286	689	19	and	and	CC
13286	689	20	pepper	pepper	NN
13286	689	21	.	.	.
13286	690	1	Stuff	stuff	NN
13286	690	2	fish	fish	NN
13286	690	3	with	with	IN
13286	690	4	this	this	DT
13286	690	5	forcemeat	forcemeat	NN
13286	690	6	,	,	,
13286	690	7	then	then	RB
13286	690	8	lay	lay	VB
13286	690	9	it	-PRON-	PRP
13286	690	10	in	in	IN
13286	690	11	a	a	DT
13286	690	12	greased	greased	JJ
13286	690	13	pan	pan	NN
13286	690	14	,	,	,
13286	690	15	put	put	VB
13286	690	16	thin	thin	JJ
13286	690	17	strips	strip	NNS
13286	690	18	of	of	IN
13286	690	19	salt	salt	NN
13286	690	20	pork	pork	NN
13286	690	21	over	over	IN
13286	690	22	it	-PRON-	PRP
13286	690	23	and	and	CC
13286	690	24	bake	bake	VB
13286	690	25	in	in	RP
13286	690	26	hot	hot	JJ
13286	690	27	oven	oven	NN
13286	690	28	for	for	IN
13286	690	29	forty	forty	CD
13286	690	30	minutes	minute	NNS
13286	690	31	.	.	.
13286	691	1	Lay	lay	VB
13286	691	2	the	the	DT
13286	691	3	fish	fish	NN
13286	691	4	on	on	IN
13286	691	5	a	a	DT
13286	691	6	hot	hot	JJ
13286	691	7	platter	platter	NN
13286	691	8	.	.	.
13286	692	1	Pour	pour	VB
13286	692	2	cream	cream	NN
13286	692	3	into	into	IN
13286	692	4	baking	baking	NNP
13286	692	5	pan	pan	NN
13286	692	6	,	,	,
13286	692	7	add	add	VB
13286	692	8	cornstarch	cornstarch	NN
13286	692	9	and	and	CC
13286	692	10	stir	stir	NN
13286	692	11	till	till	IN
13286	692	12	boiling	boil	VBG
13286	692	13	.	.	.
13286	693	1	Serve	serve	VB
13286	693	2	with	with	IN
13286	693	3	the	the	DT
13286	693	4	fish	fish	NN
13286	693	5	.	.	.
13286	694	1	Cassolettes	cassolette	NNS
13286	694	2	of	of	IN
13286	694	3	Fish	fish	NN
13286	694	4	1/2	1/2	CD
13286	694	5	lb	lb	IN
13286	694	6	.	.	.
13286	695	1	cold	cold	JJ
13286	695	2	cooked	cooked	JJ
13286	695	3	fish	fish	NN
13286	695	4	or	or	CC
13286	695	5	shrimps	shrimp	VBZ
13286	695	6	1/2	1/2	CD
13286	695	7	cupful	cupful	JJ
13286	695	8	milk	milk	NN
13286	695	9	4	4	CD
13286	695	10	tablespoonfuls	tablespoonful	NNS
13286	695	11	Crisco	Crisco	NNP
13286	695	12	1/2	1/2	CD
13286	695	13	cupful	cupful	JJ
13286	695	14	water	water	NN
13286	695	15	2	2	CD
13286	695	16	tablespoonfuls	tablespoonful	NNS
13286	695	17	cream	cream	NN
13286	695	18	2	2	CD
13286	695	19	eggs	egg	NNS
13286	695	20	4	4	CD
13286	695	21	tablespoonfuls	tablespoonful	NNS
13286	695	22	flour	flour	NN
13286	695	23	Salt	Salt	NNP
13286	695	24	,	,	,
13286	695	25	pepper	pepper	NN
13286	695	26	,	,	,
13286	695	27	and	and	CC
13286	695	28	red	red	JJ
13286	695	29	pepper	pepper	NN
13286	695	30	to	to	TO
13286	695	31	taste	taste	NN
13286	695	32	1	1	CD
13286	695	33	teaspoonful	teaspoonful	JJ
13286	695	34	lemon	lemon	NN
13286	695	35	juice	juice	NN
13286	695	36	2	2	CD
13286	695	37	lbs	lbs	NN
13286	695	38	.	.	.
13286	696	1	cooked	cooked	JJ
13286	696	2	potatoes	potato	NNS
13286	696	3	Rub	Rub	NNP
13286	696	4	potatoes	potato	NNS
13286	696	5	through	through	IN
13286	696	6	a	a	DT
13286	696	7	sieve	sieve	NN
13286	696	8	,	,	,
13286	696	9	add	add	VB
13286	696	10	little	little	JJ
13286	696	11	salt	salt	NN
13286	696	12	and	and	CC
13286	696	13	pepper	pepper	NN
13286	696	14	,	,	,
13286	696	15	1	1	CD
13286	696	16	egg	egg	NN
13286	696	17	well	well	UH
13286	696	18	beaten	beat	VBN
13286	696	19	,	,	,
13286	696	20	and	and	CC
13286	696	21	2	2	CD
13286	696	22	tablespoonfuls	tablespoonful	NNS
13286	696	23	melted	melt	VBN
13286	696	24	Crisco	Crisco	NNP
13286	696	25	and	and	CC
13286	696	26	mix	mix	VB
13286	696	27	well	well	RB
13286	696	28	.	.	.
13286	697	1	Roll	roll	VB
13286	697	2	out	out	RP
13286	697	3	on	on	IN
13286	697	4	floured	flour	VBN
13286	697	5	baking	baking	NN
13286	697	6	board	board	NN
13286	697	7	to	to	IN
13286	697	8	1	1	CD
13286	697	9	-	-	HYPH
13286	697	10	1/4	1/4	CD
13286	697	11	inches	inch	NNS
13286	697	12	in	in	IN
13286	697	13	thickness	thickness	NN
13286	697	14	.	.	.
13286	698	1	Cut	cut	VB
13286	698	2	into	into	IN
13286	698	3	small	small	JJ
13286	698	4	rounds	round	NNS
13286	698	5	,	,	,
13286	698	6	brush	brush	VBP
13286	698	7	over	over	RB
13286	698	8	with	with	IN
13286	698	9	remaining	remain	VBG
13286	698	10	egg	egg	NN
13286	698	11	well	well	UH
13286	698	12	beaten	beat	VBN
13286	698	13	,	,	,
13286	698	14	toss	toss	VBP
13286	698	15	in	in	IN
13286	698	16	fine	fine	JJ
13286	698	17	breadcrumbs	breadcrumb	NNS
13286	698	18	,	,	,
13286	698	19	mark	mark	VB
13286	698	20	the	the	DT
13286	698	21	center	center	NN
13286	698	22	slightly	slightly	RB
13286	698	23	with	with	IN
13286	698	24	a	a	DT
13286	698	25	smaller	small	JJR
13286	698	26	round	round	JJ
13286	698	27	cutter	cutter	NN
13286	698	28	.	.	.
13286	699	1	Fry	fry	NN
13286	699	2	to	to	IN
13286	699	3	golden	golden	JJ
13286	699	4	color	color	NN
13286	699	5	in	in	IN
13286	699	6	hot	hot	JJ
13286	699	7	Crisco	Crisco	NNP
13286	699	8	.	.	.
13286	700	1	Remove	remove	VB
13286	700	2	lids	lid	NNS
13286	700	3	,	,	,
13286	700	4	carefully	carefully	RB
13286	700	5	remove	remove	VB
13286	700	6	bulk	bulk	NN
13286	700	7	of	of	IN
13286	700	8	potatoes	potato	NNS
13286	700	9	from	from	IN
13286	700	10	inside	inside	RB
13286	700	11	,	,	,
13286	700	12	fill	fill	VB
13286	700	13	with	with	IN
13286	700	14	mixture	mixture	NN
13286	700	15	,	,	,
13286	700	16	replace	replace	VB
13286	700	17	lids	lid	NNS
13286	700	18	,	,	,
13286	700	19	and	and	CC
13286	700	20	serve	serve	VB
13286	700	21	hot	hot	JJ
13286	700	22	.	.	.
13286	701	1	For	for	IN
13286	701	2	mixture	mixture	NN
13286	701	3	,	,	,
13286	701	4	blend	blend	VB
13286	701	5	2	2	CD
13286	701	6	tablespoonfuls	tablespoonful	NNS
13286	701	7	of	of	IN
13286	701	8	the	the	DT
13286	701	9	Crisco	Crisco	NNP
13286	701	10	with	with	IN
13286	701	11	flour	flour	NN
13286	701	12	in	in	IN
13286	701	13	a	a	DT
13286	701	14	saucepan	saucepan	NN
13286	701	15	over	over	IN
13286	701	16	the	the	DT
13286	701	17	fire	fire	NN
13286	701	18	,	,	,
13286	701	19	add	add	VB
13286	701	20	milk	milk	NN
13286	701	21	,	,	,
13286	701	22	water	water	NN
13286	701	23	and	and	CC
13286	701	24	seasonings	seasoning	NNS
13286	701	25	and	and	CC
13286	701	26	cook	cook	NN
13286	701	27	for	for	IN
13286	701	28	a	a	DT
13286	701	29	few	few	JJ
13286	701	30	minutes	minute	NNS
13286	701	31	.	.	.
13286	702	1	Put	put	VB
13286	702	2	in	in	RP
13286	702	3	flaked	flake	VBN
13286	702	4	fish	fish	NN
13286	702	5	and	and	CC
13286	702	6	make	make	VB
13286	702	7	hot	hot	JJ
13286	702	8	.	.	.
13286	703	1	Add	add	VB
13286	703	2	cream	cream	NN
13286	703	3	last	last	RB
13286	703	4	.	.	.
13286	704	1	1/2	1/2	CD
13286	704	2	teaspoonful	teaspoonful	JJ
13286	704	3	of	of	IN
13286	704	4	anchovy	anchovy	JJ
13286	704	5	extract	extract	NN
13286	704	6	may	may	MD
13286	704	7	be	be	VB
13286	704	8	added	add	VBN
13286	704	9	if	if	IN
13286	704	10	liked	like	VBN
13286	704	11	.	.	.
13286	705	1	Sufficient	sufficient	JJ
13286	705	2	for	for	IN
13286	705	3	ten	ten	CD
13286	705	4	cassolettes	cassolette	NNS
13286	705	5	.	.	.
13286	706	1	Dressed	Dressed	NNP
13286	706	2	Crab	Crab	NNP
13286	706	3	1	1	CD
13286	706	4	good	good	JJ
13286	706	5	sized	sized	JJ
13286	706	6	heavy	heavy	JJ
13286	706	7	crab	crab	NN
13286	706	8	6	6	CD
13286	706	9	tablespoonfuls	tablespoonful	NNS
13286	706	10	Crisco	Crisco	NNP
13286	706	11	2	2	CD
13286	706	12	tablespoonfuls	tablespoonful	NNS
13286	706	13	breadcrumbs	breadcrumb	VBZ
13286	706	14	3	3	CD
13286	706	15	tablespoonfuls	tablespoonful	NNS
13286	706	16	olive	olive	NN
13286	706	17	oil	oil	NN
13286	706	18	2	2	CD
13286	706	19	tablespoonfuls	tablespoonful	NNS
13286	706	20	vinegar	vinegar	NN
13286	706	21	1	1	CD
13286	706	22	tablespoonful	tablespoonful	JJ
13286	706	23	chopped	chop	VBN
13286	706	24	parsley	parsley	NN
13286	706	25	Crisp	Crisp	NNP
13286	706	26	lettuce	lettuce	NN
13286	706	27	leaves	leave	VBZ
13286	706	28	Salt	salt	NN
13286	706	29	and	and	CC
13286	706	30	pepper	pepper	NN
13286	706	31	to	to	TO
13286	706	32	taste	taste	NN
13286	706	33	If	if	IN
13286	706	34	possible	possible	JJ
13286	706	35	choose	choose	VBP
13286	706	36	a	a	DT
13286	706	37	crab	crab	NN
13286	706	38	with	with	IN
13286	706	39	large	large	JJ
13286	706	40	claws	claws	NN
13286	706	41	.	.	.
13286	707	1	Boil	Boil	NNP
13286	707	2	crab	crab	NN
13286	707	3	in	in	IN
13286	707	4	boiling	boil	VBG
13286	707	5	salted	salt	VBN
13286	707	6	water	water	NN
13286	707	7	for	for	IN
13286	707	8	thirty	thirty	CD
13286	707	9	minutes	minute	NNS
13286	707	10	,	,	,
13286	707	11	take	take	VB
13286	707	12	up	up	RP
13286	707	13	and	and	CC
13286	707	14	break	break	VB
13286	707	15	off	off	RP
13286	707	16	large	large	JJ
13286	707	17	and	and	CC
13286	707	18	small	small	JJ
13286	707	19	claws	claw	NNS
13286	707	20	.	.	.
13286	708	1	Lay	lay	JJ
13286	708	2	crab	crab	NN
13286	708	3	on	on	IN
13286	708	4	its	-PRON-	PRP$
13286	708	5	back	back	NN
13286	708	6	,	,	,
13286	708	7	pull	pull	VB
13286	708	8	back	back	RP
13286	708	9	the	the	DT
13286	708	10	flap	flap	NN
13286	708	11	under	under	IN
13286	708	12	its	-PRON-	PRP$
13286	708	13	body	body	NN
13286	708	14	,	,	,
13286	708	15	pull	pull	VB
13286	708	16	it	-PRON-	PRP
13286	708	17	right	right	RB
13286	708	18	out	out	RP
13286	708	19	and	and	CC
13286	708	20	commence	commence	VBP
13286	708	21	to	to	TO
13286	708	22	remove	remove	VB
13286	708	23	flesh	flesh	NN
13286	708	24	from	from	IN
13286	708	25	shell	shell	NNP
13286	708	26	.	.	.
13286	709	1	Take	take	VB
13286	709	2	care	care	NN
13286	709	3	that	that	IN
13286	709	4	the	the	DT
13286	709	5	little	little	JJ
13286	709	6	bag	bag	NN
13286	709	7	near	near	IN
13286	709	8	head	head	NN
13286	709	9	,	,	,
13286	709	10	usually	usually	RB
13286	709	11	full	full	JJ
13286	709	12	of	of	IN
13286	709	13	sand	sand	NN
13286	709	14	,	,	,
13286	709	15	is	be	VBZ
13286	709	16	taken	take	VBN
13286	709	17	out	out	RP
13286	709	18	.	.	.
13286	710	1	Throw	throw	VB
13286	710	2	away	away	RB
13286	710	3	all	all	DT
13286	710	4	bone	bone	NN
13286	710	5	and	and	CC
13286	710	6	finny	finny	JJ
13286	710	7	pieces	piece	NNS
13286	710	8	.	.	.
13286	711	1	The	the	DT
13286	711	2	flesh	flesh	NN
13286	711	3	is	be	VBZ
13286	711	4	of	of	IN
13286	711	5	two	two	CD
13286	711	6	kinds	kind	NNS
13286	711	7	,	,	,
13286	711	8	some	some	DT
13286	711	9	firm	firm	JJ
13286	711	10	and	and	CC
13286	711	11	white	white	JJ
13286	711	12	,	,	,
13286	711	13	rest	rest	VB
13286	711	14	soft	soft	JJ
13286	711	15	and	and	CC
13286	711	16	dark	dark	JJ
13286	711	17	.	.	.
13286	712	1	Separate	separate	VB
13286	712	2	former	former	JJ
13286	712	3	into	into	IN
13286	712	4	little	little	JJ
13286	712	5	shreds	shred	NNS
13286	712	6	with	with	IN
13286	712	7	a	a	DT
13286	712	8	fork	fork	NN
13286	712	9	,	,	,
13286	712	10	also	also	RB
13286	712	11	the	the	DT
13286	712	12	white	white	JJ
13286	712	13	meat	meat	NN
13286	712	14	from	from	IN
13286	712	15	claws	claws	NN
13286	712	16	,	,	,
13286	712	17	which	which	WDT
13286	712	18	must	must	MD
13286	712	19	be	be	VB
13286	712	20	cracked	crack	VBN
13286	712	21	in	in	IN
13286	712	22	order	order	NN
13286	712	23	to	to	TO
13286	712	24	obtain	obtain	VB
13286	712	25	it	-PRON-	PRP
13286	712	26	.	.	.
13286	713	1	Mix	mix	VB
13286	713	2	dark	dark	JJ
13286	713	3	soft	soft	JJ
13286	713	4	substance	substance	NN
13286	713	5	with	with	IN
13286	713	6	crumbs	crumb	NNS
13286	713	7	,	,	,
13286	713	8	add	add	VB
13286	713	9	oil	oil	NN
13286	713	10	,	,	,
13286	713	11	vinegar	vinegar	NN
13286	713	12	,	,	,
13286	713	13	and	and	CC
13286	713	14	seasonings	seasoning	NNS
13286	713	15	to	to	TO
13286	713	16	taste	taste	VB
13286	713	17	.	.	.
13286	714	1	Toss	toss	VB
13286	714	2	shredded	shredded	JJ
13286	714	3	white	white	JJ
13286	714	4	meat	meat	NN
13286	714	5	also	also	RB
13286	714	6	in	in	IN
13286	714	7	a	a	DT
13286	714	8	little	little	JJ
13286	714	9	seasoning	seasoning	NN
13286	714	10	,	,	,
13286	714	11	but	but	CC
13286	714	12	keep	keep	VB
13286	714	13	the	the	DT
13286	714	14	two	two	CD
13286	714	15	kinds	kind	NNS
13286	714	16	separate	separate	JJ
13286	714	17	.	.	.
13286	715	1	When	when	WRB
13286	715	2	shell	shell	NNP
13286	715	3	is	be	VBZ
13286	715	4	empty	empty	JJ
13286	715	5	wash	wash	NN
13286	715	6	and	and	CC
13286	715	7	dry	dry	VB
13286	715	8	well	well	RB
13286	715	9	.	.	.
13286	716	1	Fill	fill	NN
13286	716	2	shell	shell	NN
13286	716	3	with	with	IN
13286	716	4	the	the	DT
13286	716	5	two	two	CD
13286	716	6	mixtures	mixture	NNS
13286	716	7	,	,	,
13286	716	8	arranging	arrange	VBG
13286	716	9	them	-PRON-	PRP
13286	716	10	alternately	alternately	RB
13286	716	11	,	,	,
13286	716	12	so	so	IN
13286	716	13	that	that	IN
13286	716	14	they	-PRON-	PRP
13286	716	15	appear	appear	VBP
13286	716	16	in	in	IN
13286	716	17	dark	dark	JJ
13286	716	18	and	and	CC
13286	716	19	white	white	JJ
13286	716	20	stripes	stripe	NNS
13286	716	21	.	.	.
13286	717	1	Have	have	VBP
13286	717	2	it	-PRON-	PRP
13286	717	3	heaped	heap	VBN
13286	717	4	a	a	DT
13286	717	5	little	little	RB
13286	717	6	higher	high	JJR
13286	717	7	in	in	IN
13286	717	8	center	center	NN
13286	717	9	.	.	.
13286	718	1	Decorate	decorate	JJ
13286	718	2	meat	meat	NN
13286	718	3	with	with	IN
13286	718	4	lines	line	NNS
13286	718	5	of	of	IN
13286	718	6	finely	finely	RB
13286	718	7	chopped	chop	VBN
13286	718	8	parsley	parsley	NN
13286	718	9	,	,	,
13286	718	10	and	and	CC
13286	718	11	force	force	VB
13286	718	12	the	the	DT
13286	718	13	Crisco	Crisco	NNP
13286	718	14	round	round	JJ
13286	718	15	edge	edge	NN
13286	718	16	with	with	IN
13286	718	17	a	a	DT
13286	718	18	forcing	force	VBG
13286	718	19	bag	bag	NN
13286	718	20	and	and	CC
13286	718	21	tube	tube	NN
13286	718	22	.	.	.
13286	719	1	Place	place	NN
13286	719	2	crab	crab	NN
13286	719	3	on	on	IN
13286	719	4	some	some	DT
13286	719	5	crisp	crisp	JJ
13286	719	6	lettuce	lettuce	NN
13286	719	7	leaves	leave	NNS
13286	719	8	.	.	.
13286	720	1	Arrange	arrange	VB
13286	720	2	some	some	DT
13286	720	3	of	of	IN
13286	720	4	the	the	DT
13286	720	5	small	small	JJ
13286	720	6	claws	claws	NN
13286	720	7	in	in	IN
13286	720	8	a	a	DT
13286	720	9	circle	circle	NN
13286	720	10	round	round	NN
13286	720	11	shell	shell	NN
13286	720	12	.	.	.
13286	721	1	Curried	curry	VBN
13286	721	2	Cod	Cod	NNP
13286	721	3	2	2	CD
13286	721	4	lbs	lbs	NN
13286	721	5	.	.	.
13286	722	1	cod	cod	NN
13286	722	2	1/4	1/4	CD
13286	722	3	cupful	cupful	JJ
13286	722	4	Crisco	Crisco	NNP
13286	722	5	2	2	CD
13286	722	6	cupfuls	cupful	VBZ
13286	722	7	white	white	JJ
13286	722	8	stock	stock	NN
13286	722	9	1	1	CD
13286	722	10	tablespoonful	tablespoonful	JJ
13286	722	11	flour	flour	NN
13286	722	12	2	2	CD
13286	722	13	teaspoonfuls	teaspoonful	NNS
13286	722	14	curry	curry	NN
13286	722	15	powder	powder	NN
13286	722	16	1	1	CD
13286	722	17	medium	medium	JJ
13286	722	18	-	-	HYPH
13286	722	19	sized	sized	JJ
13286	722	20	onion	onion	NN
13286	722	21	1	1	CD
13286	722	22	tablespoonful	tablespoonful	JJ
13286	722	23	lemon	lemon	NN
13286	722	24	juice	juice	NN
13286	722	25	Salt	Salt	NNP
13286	722	26	,	,	,
13286	722	27	pepper	pepper	NN
13286	722	28	,	,	,
13286	722	29	and	and	CC
13286	722	30	red	red	JJ
13286	722	31	pepper	pepper	NN
13286	722	32	to	to	IN
13286	722	33	taste	taste	NN
13286	722	34	2	2	CD
13286	722	35	cupfuls	cupful	NNS
13286	722	36	plain	plain	JJ
13286	722	37	boiled	boil	VBN
13286	722	38	rice	rice	NN
13286	722	39	2	2	CD
13286	722	40	tablespoonfuls	tablespoonful	NNS
13286	722	41	chopped	chop	VBD
13286	722	42	cocoanut	cocoanut	NN
13286	722	43	Wash	Wash	NNP
13286	722	44	and	and	CC
13286	722	45	dry	dry	VB
13286	722	46	the	the	DT
13286	722	47	cod	cod	NN
13286	722	48	,	,	,
13286	722	49	and	and	CC
13286	722	50	cut	cut	VBD
13286	722	51	into	into	IN
13286	722	52	pieces	piece	NNS
13286	722	53	two	two	CD
13286	722	54	inches	inch	NNS
13286	722	55	square	square	JJ
13286	722	56	.	.	.
13286	723	1	Melt	Melt	NNP
13286	723	2	Crisco	Crisco	NNP
13286	723	3	in	in	IN
13286	723	4	a	a	DT
13286	723	5	saucepan	saucepan	NN
13286	723	6	,	,	,
13286	723	7	fry	fry	NNP
13286	723	8	cod	cod	NN
13286	723	9	lightly	lightly	RB
13286	723	10	in	in	IN
13286	723	11	it	-PRON-	PRP
13286	723	12	,	,	,
13286	723	13	then	then	RB
13286	723	14	take	take	VB
13286	723	15	out	out	RP
13286	723	16	and	and	CC
13286	723	17	set	set	VB
13286	723	18	aside	aside	RB
13286	723	19	.	.	.
13286	724	1	Add	add	VB
13286	724	2	sliced	sliced	JJ
13286	724	3	onion	onion	NN
13286	724	4	,	,	,
13286	724	5	flour	flour	NN
13286	724	6	,	,	,
13286	724	7	and	and	CC
13286	724	8	curry	curry	VB
13286	724	9	powder	powder	NN
13286	724	10	to	to	IN
13286	724	11	the	the	DT
13286	724	12	Crisco	Crisco	NNP
13286	724	13	in	in	IN
13286	724	14	saucepan	saucepan	NNP
13286	724	15	and	and	CC
13286	724	16	fry	fry	VB
13286	724	17	ten	ten	CD
13286	724	18	minutes	minute	NNS
13286	724	19	,	,	,
13286	724	20	stirring	stir	VBG
13286	724	21	continuously	continuously	RB
13286	724	22	to	to	TO
13286	724	23	prevent	prevent	VB
13286	724	24	onion	onion	NN
13286	724	25	becoming	become	VBG
13286	724	26	too	too	RB
13286	724	27	brown	brown	JJ
13286	724	28	,	,	,
13286	724	29	then	then	RB
13286	724	30	stir	stir	VB
13286	724	31	in	in	IN
13286	724	32	the	the	DT
13286	724	33	stock	stock	NN
13286	724	34	and	and	CC
13286	724	35	cocoanut	cocoanut	NN
13286	724	36	,	,	,
13286	724	37	stir	stir	VB
13286	724	38	until	until	IN
13286	724	39	it	-PRON-	PRP
13286	724	40	boils	boil	VBZ
13286	724	41	,	,	,
13286	724	42	and	and	CC
13286	724	43	afterwards	afterwards	RB
13286	724	44	simmer	simmer	NN
13286	724	45	for	for	IN
13286	724	46	twenty	twenty	CD
13286	724	47	minutes	minute	NNS
13286	724	48	.	.	.
13286	725	1	Strain	strain	VB
13286	725	2	and	and	CC
13286	725	3	return	return	VB
13286	725	4	to	to	IN
13286	725	5	saucepan	saucepan	NN
13286	725	6	,	,	,
13286	725	7	add	add	VB
13286	725	8	lemon	lemon	NN
13286	725	9	juice	juice	NN
13286	725	10	and	and	CC
13286	725	11	seasonings	seasoning	NNS
13286	725	12	to	to	TO
13286	725	13	taste	taste	VB
13286	725	14	,	,	,
13286	725	15	bring	bring	VB
13286	725	16	nearly	nearly	RB
13286	725	17	to	to	TO
13286	725	18	boil	boil	VB
13286	725	19	,	,	,
13286	725	20	then	then	RB
13286	725	21	put	put	VB
13286	725	22	in	in	RP
13286	725	23	fish	fish	NN
13286	725	24	,	,	,
13286	725	25	cover	cover	VB
13286	725	26	closely	closely	RB
13286	725	27	,	,	,
13286	725	28	and	and	CC
13286	725	29	cook	cook	VB
13286	725	30	slowly	slowly	RB
13286	725	31	for	for	IN
13286	725	32	half	half	JJ
13286	725	33	hour	hour	NN
13286	725	34	.	.	.
13286	726	1	An	an	DT
13286	726	2	occasional	occasional	JJ
13286	726	3	stir	stir	NN
13286	726	4	must	must	MD
13286	726	5	be	be	VB
13286	726	6	given	give	VBN
13286	726	7	to	to	TO
13286	726	8	prevent	prevent	VB
13286	726	9	the	the	DT
13286	726	10	fish	fish	NN
13286	726	11	sticking	stick	VBG
13286	726	12	to	to	IN
13286	726	13	the	the	DT
13286	726	14	bottom	bottom	NN
13286	726	15	of	of	IN
13286	726	16	the	the	DT
13286	726	17	saucepan	saucepan	NN
13286	726	18	.	.	.
13286	727	1	Turn	turn	VB
13286	727	2	out	out	RP
13286	727	3	on	on	IN
13286	727	4	hot	hot	JJ
13286	727	5	platter	platter	NN
13286	727	6	and	and	CC
13286	727	7	serve	serve	VB
13286	727	8	with	with	IN
13286	727	9	rice	rice	NN
13286	727	10	.	.	.
13286	728	1	The	the	DT
13286	728	2	remains	remain	NNS
13286	728	3	of	of	IN
13286	728	4	cold	cold	JJ
13286	728	5	fish	fish	NN
13286	728	6	may	may	MD
13286	728	7	be	be	VB
13286	728	8	used	use	VBN
13286	728	9	,	,	,
13286	728	10	in	in	IN
13286	728	11	which	which	WDT
13286	728	12	case	case	NN
13286	728	13	the	the	DT
13286	728	14	preliminary	preliminary	JJ
13286	728	15	frying	frying	NN
13286	728	16	may	may	MD
13286	728	17	be	be	VB
13286	728	18	omitted	omit	VBN
13286	728	19	.	.	.
13286	729	1	Flounder	flounder	VB
13286	729	2	a	a	DT
13286	729	3	la	la	FW
13286	729	4	Crème	crã¨me	NN
13286	729	5	1	1	CD
13286	729	6	flounder	flounder	NN
13286	729	7	about	about	RB
13286	729	8	2	2	CD
13286	729	9	lbs	lbs	NN
13286	729	10	.	.	.
13286	730	1	2	2	CD
13286	730	2	cupfuls	cupfuls	NNP
13286	730	3	milk	milk	NN
13286	730	4	1	1	CD
13286	730	5	tablespoonful	tablespoonful	JJ
13286	730	6	cream	cream	NN
13286	730	7	3	3	CD
13286	730	8	tablespoonfuls	tablespoonful	NNS
13286	730	9	Crisco	Crisco	NNP
13286	730	10	1	1	CD
13286	730	11	blade	blade	NN
13286	730	12	mace	mace	NN
13286	730	13	6	6	CD
13286	730	14	whole	whole	JJ
13286	730	15	white	white	JJ
13286	730	16	peppers	pepper	NNS
13286	730	17	4	4	CD
13286	730	18	tablespoonfuls	tablespoonful	NNS
13286	730	19	flour	flour	NN
13286	730	20	Lemon	Lemon	NNP
13286	730	21	juice	juice	NN
13286	730	22	Salt	Salt	NNP
13286	730	23	and	and	CC
13286	730	24	pepper	pepper	NN
13286	730	25	to	to	TO
13286	730	26	taste	taste	VB
13286	730	27	Skin	skin	NN
13286	730	28	flounder	flounder	NN
13286	730	29	,	,	,
13286	730	30	and	and	CC
13286	730	31	take	take	VB
13286	730	32	fillets	fillet	NNS
13286	730	33	off	off	RP
13286	730	34	neatly	neatly	RB
13286	730	35	by	by	IN
13286	730	36	sharply	sharply	RB
13286	730	37	cutting	cut	VBG
13286	730	38	down	down	RP
13286	730	39	the	the	DT
13286	730	40	middle	middle	NN
13286	730	41	of	of	IN
13286	730	42	back	back	NN
13286	730	43	,	,	,
13286	730	44	and	and	CC
13286	730	45	pressing	press	VBG
13286	730	46	the	the	DT
13286	730	47	knife	knife	NN
13286	730	48	close	close	RB
13286	730	49	to	to	IN
13286	730	50	the	the	DT
13286	730	51	bones	bone	NNS
13286	730	52	.	.	.
13286	731	1	This	this	DT
13286	731	2	will	will	MD
13286	731	3	produce	produce	VB
13286	731	4	4	4	CD
13286	731	5	long	long	JJ
13286	731	6	fillets	fillet	NNS
13286	731	7	.	.	.
13286	732	1	Cut	cut	VB
13286	732	2	each	each	DT
13286	732	3	of	of	IN
13286	732	4	them	-PRON-	PRP
13286	732	5	in	in	IN
13286	732	6	half	half	NN
13286	732	7	lengthways	lengthway	NNS
13286	732	8	,	,	,
13286	732	9	and	and	CC
13286	732	10	tie	tie	VB
13286	732	11	up	up	RP
13286	732	12	in	in	IN
13286	732	13	pretty	pretty	JJ
13286	732	14	knot	knot	NN
13286	732	15	;	;	:
13286	732	16	sprinkle	sprinkle	VB
13286	732	17	a	a	DT
13286	732	18	little	little	JJ
13286	732	19	salt	salt	NN
13286	732	20	over	over	RB
13286	732	21	and	and	CC
13286	732	22	put	put	VB
13286	732	23	them	-PRON-	PRP
13286	732	24	aside	aside	RB
13286	732	25	.	.	.
13286	733	1	Wash	wash	VB
13286	733	2	skin	skin	NN
13286	733	3	bones	bone	NNS
13286	733	4	of	of	IN
13286	733	5	fish	fish	NN
13286	733	6	,	,	,
13286	733	7	put	put	VBD
13286	733	8	them	-PRON-	PRP
13286	733	9	into	into	IN
13286	733	10	a	a	DT
13286	733	11	small	small	JJ
13286	733	12	saucepan	saucepan	NN
13286	733	13	with	with	IN
13286	733	14	milk	milk	NN
13286	733	15	,	,	,
13286	733	16	mace	mace	NN
13286	733	17	,	,	,
13286	733	18	and	and	CC
13286	733	19	whole	whole	JJ
13286	733	20	peppers	pepper	NNS
13286	733	21	and	and	CC
13286	733	22	simmer	simmer	NN
13286	733	23	for	for	IN
13286	733	24	half	half	JJ
13286	733	25	hour	hour	NN
13286	733	26	;	;	:
13286	733	27	strain	strain	VB
13286	733	28	milk	milk	NN
13286	733	29	into	into	IN
13286	733	30	clean	clean	JJ
13286	733	31	saucepan	saucepan	NN
13286	733	32	;	;	:
13286	733	33	add	add	VB
13286	733	34	fillets	fillet	NNS
13286	733	35	,	,	,
13286	733	36	and	and	CC
13286	733	37	allow	allow	VB
13286	733	38	to	to	IN
13286	733	39	simmer	simmer	NNP
13286	733	40	for	for	IN
13286	733	41	ten	ten	CD
13286	733	42	minutes	minute	NNS
13286	733	43	.	.	.
13286	734	1	Lift	lift	VB
13286	734	2	them	-PRON-	PRP
13286	734	3	out	out	RP
13286	734	4	,	,	,
13286	734	5	and	and	CC
13286	734	6	add	add	VB
13286	734	7	to	to	TO
13286	734	8	milk	milk	VB
13286	734	9	the	the	DT
13286	734	10	Crisco	Crisco	NNP
13286	734	11	and	and	CC
13286	734	12	flour	flour	NN
13286	734	13	beaten	beat	VBN
13286	734	14	together	together	RB
13286	734	15	;	;	:
13286	734	16	stir	stir	VB
13286	734	17	till	till	IN
13286	734	18	it	-PRON-	PRP
13286	734	19	becomes	become	VBZ
13286	734	20	quite	quite	RB
13286	734	21	smooth	smooth	JJ
13286	734	22	;	;	:
13286	734	23	add	add	VB
13286	734	24	salt	salt	NN
13286	734	25	,	,	,
13286	734	26	pepper	pepper	NN
13286	734	27	and	and	CC
13286	734	28	lemon	lemon	NN
13286	734	29	juice	juice	NN
13286	734	30	to	to	TO
13286	734	31	taste	taste	VB
13286	734	32	,	,	,
13286	734	33	and	and	CC
13286	734	34	cream	cream	NN
13286	734	35	;	;	:
13286	734	36	put	put	VBN
13286	734	37	in	in	RP
13286	734	38	fillets	fillet	NNS
13286	734	39	gently	gently	RB
13286	734	40	to	to	TO
13286	734	41	warm	warm	VB
13286	734	42	through	through	RB
13286	734	43	;	;	:
13286	734	44	dish	dish	VB
13286	734	45	neatly	neatly	RB
13286	734	46	and	and	CC
13286	734	47	pour	pour	VB
13286	734	48	the	the	DT
13286	734	49	sauce	sauce	NN
13286	734	50	over	over	IN
13286	734	51	them	-PRON-	PRP
13286	734	52	.	.	.
13286	735	1	Serve	serve	VB
13286	735	2	very	very	RB
13286	735	3	hot	hot	JJ
13286	735	4	.	.	.
13286	736	1	Flounder	flounder	VB
13286	736	2	a	a	DT
13286	736	3	la	la	JJ
13286	736	4	Turque	Turque	NNP
13286	736	5	For	for	IN
13286	736	6	Fish	fish	NN
13286	736	7	1	1	CD
13286	736	8	large	large	JJ
13286	736	9	flounder	flounder	NN
13286	736	10	1	1	CD
13286	736	11	teaspoonful	teaspoonful	JJ
13286	736	12	chopped	chop	VBN
13286	736	13	parsley	parsley	NN
13286	736	14	3	3	CD
13286	736	15	tablespoonfuls	tablespoonful	NNS
13286	736	16	breadcrumbs	breadcrumb	VBZ
13286	736	17	2	2	CD
13286	736	18	tablespoonfuls	tablespoonful	VBZ
13286	736	19	Crisco	Crisco	NNP
13286	736	20	1/2	1/2	CD
13286	736	21	teaspoonful	teaspoonful	JJ
13286	736	22	powdered	powdered	JJ
13286	736	23	herbs	herb	NNS
13286	736	24	1	1	CD
13286	736	25	pinch	pinch	VB
13286	736	26	powdered	powder	VBN
13286	736	27	mace	mace	NN
13286	736	28	Salt	Salt	NNP
13286	736	29	,	,	,
13286	736	30	pepper	pepper	NN
13286	736	31	,	,	,
13286	736	32	and	and	CC
13286	736	33	red	red	JJ
13286	736	34	pepper	pepper	NN
13286	736	35	to	to	TO
13286	736	36	taste	taste	VB
13286	736	37	1/2	1/2	CD
13286	736	38	cupful	cupful	JJ
13286	736	39	picked	pick	VBN
13286	736	40	shrimps	shrimp	NNS
13286	736	41	For	for	IN
13286	736	42	Sauce	sauce	NN
13286	736	43	1/2	1/2	CD
13286	736	44	lemon	lemon	NN
13286	736	45	1	1	CD
13286	736	46	egg	egg	NN
13286	736	47	1/2	1/2	CD
13286	736	48	cupful	cupful	JJ
13286	736	49	melted	melt	VBN
13286	736	50	Crisco	Crisco	NNP
13286	736	51	1	1	CD
13286	736	52	yolk	yolk	NN
13286	736	53	of	of	IN
13286	736	54	egg	egg	NN
13286	736	55	1/2	1/2	CD
13286	736	56	teaspoonful	teaspoonful	JJ
13286	736	57	mustard	mustard	NN
13286	736	58	1/2	1/2	CD
13286	736	59	teaspoonful	teaspoonful	JJ
13286	736	60	salt	salt	NN
13286	736	61	1	1	CD
13286	736	62	pinch	pinch	VB
13286	736	63	red	red	JJ
13286	736	64	pepper	pepper	NN
13286	736	65	1	1	CD
13286	736	66	tablespoonful	tablespoonful	JJ
13286	736	67	vinegar	vinegar	NN
13286	736	68	2	2	CD
13286	736	69	chopped	chop	VBN
13286	736	70	gherkins	gherkin	NNS
13286	736	71	1	1	CD
13286	736	72	teaspoonful	teaspoonful	JJ
13286	736	73	chopped	chop	VBN
13286	736	74	parsley	parsley	NN
13286	736	75	_	_	NNP
13286	736	76	For	for	IN
13286	736	77	fish	fish	NN
13286	736	78	.	.	.
13286	736	79	_	_	NNP
13286	736	80	Wash	Wash	NNP
13286	736	81	dry	dry	JJ
13286	736	82	and	and	CC
13286	736	83	trim	trim	VB
13286	736	84	flounder	flounder	NN
13286	736	85	.	.	.
13286	737	1	On	on	IN
13286	737	2	one	one	CD
13286	737	3	side	side	NN
13286	737	4	make	make	VBP
13286	737	5	cut	cut	VBN
13286	737	6	down	down	RP
13286	737	7	center	center	NN
13286	737	8	from	from	IN
13286	737	9	near	near	JJ
13286	737	10	head	head	NN
13286	737	11	to	to	IN
13286	737	12	near	near	IN
13286	737	13	tail	tail	NN
13286	737	14	and	and	CC
13286	737	15	raise	raise	VB
13286	737	16	flesh	flesh	NN
13286	737	17	from	from	IN
13286	737	18	the	the	DT
13286	737	19	bones	bone	NNS
13286	737	20	.	.	.
13286	738	1	Make	make	VB
13286	738	2	a	a	DT
13286	738	3	stuffing	stuffing	NN
13286	738	4	with	with	IN
13286	738	5	Crisco	Crisco	NNP
13286	738	6	,	,	,
13286	738	7	parsley	parsley	NN
13286	738	8	,	,	,
13286	738	9	breadcrumbs	breadcrumb	NNS
13286	738	10	,	,	,
13286	738	11	herbs	herb	NNS
13286	738	12	,	,	,
13286	738	13	shrimps	shrimp	NNS
13286	738	14	,	,	,
13286	738	15	lemon	lemon	NN
13286	738	16	juice	juice	NN
13286	738	17	,	,	,
13286	738	18	seasonings	seasoning	NNS
13286	738	19	,	,	,
13286	738	20	and	and	CC
13286	738	21	nearly	nearly	RB
13286	738	22	all	all	PDT
13286	738	23	the	the	DT
13286	738	24	egg	egg	NN
13286	738	25	,	,	,
13286	738	26	and	and	CC
13286	738	27	insert	insert	VB
13286	738	28	under	under	IN
13286	738	29	the	the	DT
13286	738	30	fillets	fillet	NNS
13286	738	31	of	of	IN
13286	738	32	the	the	DT
13286	738	33	flounder	flounder	NN
13286	738	34	,	,	,
13286	738	35	leaving	leave	VBG
13286	738	36	the	the	DT
13286	738	37	center	center	NN
13286	738	38	open	open	JJ
13286	738	39	.	.	.
13286	739	1	Dot	dot	NN
13286	739	2	with	with	IN
13286	739	3	Crisco	Crisco	NNP
13286	739	4	.	.	.
13286	740	1	Brush	brush	JJ
13286	740	2	fish	fish	NN
13286	740	3	over	over	RB
13286	740	4	with	with	IN
13286	740	5	remaining	remain	VBG
13286	740	6	egg	egg	NN
13286	740	7	,	,	,
13286	740	8	sprinkle	sprinkle	VB
13286	740	9	with	with	IN
13286	740	10	browned	brown	VBN
13286	740	11	breadcrumbs	breadcrumb	NNS
13286	740	12	,	,	,
13286	740	13	put	put	VBN
13286	740	14	on	on	IN
13286	740	15	Criscoed	Criscoed	NNP
13286	740	16	baking	baking	NN
13286	740	17	tin	tin	NN
13286	740	18	,	,	,
13286	740	19	and	and	CC
13286	740	20	bake	bake	VB
13286	740	21	thirty	thirty	CD
13286	740	22	minutes	minute	NNS
13286	740	23	.	.	.
13286	741	1	Serve	serve	VB
13286	741	2	with	with	IN
13286	741	3	sauce	sauce	NN
13286	741	4	.	.	.
13286	742	1	_	_	NNP
13286	742	2	For	for	IN
13286	742	3	sauce	sauce	NN
13286	742	4	.	.	.
13286	742	5	_	_	NNP
13286	742	6	Put	Put	NNP
13286	742	7	egg	egg	NNP
13286	742	8	yolk	yolk	NNP
13286	742	9	into	into	IN
13286	742	10	a	a	DT
13286	742	11	bowl	bowl	NN
13286	742	12	,	,	,
13286	742	13	and	and	CC
13286	742	14	,	,	,
13286	742	15	with	with	IN
13286	742	16	a	a	DT
13286	742	17	wooden	wooden	JJ
13286	742	18	spoon	spoon	NN
13286	742	19	stir	stir	NN
13286	742	20	a	a	DT
13286	742	21	little	little	JJ
13286	742	22	;	;	:
13286	742	23	then	then	RB
13286	742	24	add	add	VB
13286	742	25	by	by	IN
13286	742	26	degrees	degree	NNS
13286	742	27	melted	melt	VBN
13286	742	28	Crisco	Crisco	NNP
13286	742	29	,	,	,
13286	742	30	stirring	stir	VBG
13286	742	31	constantly	constantly	RB
13286	742	32	;	;	:
13286	742	33	then	then	RB
13286	742	34	add	add	VB
13286	742	35	seasonings	seasoning	NNS
13286	742	36	,	,	,
13286	742	37	vinegar	vinegar	VB
13286	742	38	,	,	,
13286	742	39	gherkins	gherkin	NNS
13286	742	40	and	and	CC
13286	742	41	parsley	parsley	NN
13286	742	42	.	.	.
13286	743	1	Fish	Fish	NNP
13286	743	2	Pudding	Pudding	NNP
13286	743	3	_	_	NNP
13286	743	4	(	(	-LRB-
13286	743	5	Kate	Kate	NNP
13286	743	6	B.	B.	NNP
13286	743	7	Vaughn	Vaughn	NNP
13286	743	8	)	)	-RRB-
13286	743	9	_	_	NNP
13286	743	10	For	for	IN
13286	743	11	Pudding	Pudding	NNP
13286	743	12	2	2	CD
13286	743	13	lbs	lbs	NN
13286	743	14	.	.	.
13286	744	1	cooked	cooked	JJ
13286	744	2	fish	fish	NN
13286	744	3	1	1	CD
13286	744	4	cupful	cupful	JJ
13286	744	5	milk	milk	NN
13286	744	6	1	1	CD
13286	744	7	tablespoonful	tablespoonful	JJ
13286	744	8	flour	flour	NN
13286	744	9	1	1	CD
13286	744	10	tablespoonful	tablespoonful	JJ
13286	744	11	Crisco	Crisco	NNP
13286	744	12	2	2	CD
13286	744	13	eggs	egg	NNS
13286	744	14	Salt	salt	NN
13286	744	15	and	and	CC
13286	744	16	pepper	pepper	NN
13286	744	17	to	to	TO
13286	744	18	taste	taste	VB
13286	744	19	1/4	1/4	CD
13286	744	20	teaspoonful	teaspoonful	JJ
13286	744	21	onion	onion	NN
13286	744	22	juice	juice	NN
13286	744	23	1	1	CD
13286	744	24	tablespoonful	tablespoonful	JJ
13286	744	25	Worcestershire	Worcestershire	NNP
13286	744	26	sauce	sauce	NN
13286	744	27	Cream	Cream	NNP
13286	744	28	sauce	sauce	NN
13286	744	29	For	for	IN
13286	744	30	Sauce	sauce	NN
13286	744	31	3	3	CD
13286	744	32	tablespoonfuls	tablespoonful	NNS
13286	744	33	flour	flour	NN
13286	744	34	3	3	CD
13286	744	35	tablespoonfuls	tablespoonful	NNS
13286	744	36	Crisco	Crisco	NNP
13286	744	37	1	1	CD
13286	744	38	slice	slice	NN
13286	744	39	carrot	carrot	NNP
13286	744	40	1	1	CD
13286	744	41	slice	slice	NN
13286	744	42	onion	onion	NN
13286	744	43	1	1	CD
13286	744	44	slice	slice	NN
13286	744	45	celery	celery	NN
13286	744	46	1	1	CD
13286	744	47	blade	blade	NN
13286	744	48	of	of	IN
13286	744	49	mace	mace	NN
13286	744	50	1	1	CD
13286	744	51	bay	bay	NN
13286	744	52	leaf	leaf	NN
13286	744	53	6	6	CD
13286	744	54	whole	whole	JJ
13286	744	55	peppers	pepper	NNS
13286	744	56	1	1	CD
13286	744	57	sprig	sprig	NN
13286	744	58	of	of	IN
13286	744	59	parsley	parsley	NNP
13286	744	60	1/4	1/4	CD
13286	744	61	teaspoonful	teaspoonful	JJ
13286	744	62	salt	salt	NN
13286	744	63	1	1	CD
13286	744	64	cupful	cupful	JJ
13286	744	65	thick	thick	JJ
13286	744	66	cream	cream	NN
13286	744	67	_	_	NNP
13286	744	68	For	for	IN
13286	744	69	pudding	pudding	NN
13286	744	70	.	.	.
13286	744	71	_	_	NNP
13286	744	72	Boil	Boil	NNP
13286	744	73	fish	fish	NN
13286	744	74	in	in	IN
13286	744	75	boiling	boil	VBG
13286	744	76	salted	salt	VBN
13286	744	77	water	water	NN
13286	744	78	till	till	IN
13286	744	79	done	do	VBN
13286	744	80	.	.	.
13286	745	1	Shred	shre	VBN
13286	745	2	or	or	CC
13286	745	3	break	break	VB
13286	745	4	in	in	IN
13286	745	5	small	small	JJ
13286	745	6	pieces	piece	NNS
13286	745	7	,	,	,
13286	745	8	and	and	CC
13286	745	9	free	free	JJ
13286	745	10	from	from	IN
13286	745	11	skin	skin	NN
13286	745	12	and	and	CC
13286	745	13	bone	bone	NN
13286	745	14	.	.	.
13286	746	1	Blend	Blend	NNP
13286	746	2	Crisco	Crisco	NNP
13286	746	3	and	and	CC
13286	746	4	flour	flour	NN
13286	746	5	in	in	IN
13286	746	6	a	a	DT
13286	746	7	saucepan	saucepan	NN
13286	746	8	over	over	IN
13286	746	9	fire	fire	NN
13286	746	10	,	,	,
13286	746	11	add	add	VB
13286	746	12	milk	milk	NN
13286	746	13	and	and	CC
13286	746	14	stir	stir	NN
13286	746	15	till	till	IN
13286	746	16	boiling	boil	VBG
13286	746	17	,	,	,
13286	746	18	remove	remove	VB
13286	746	19	from	from	IN
13286	746	20	fire	fire	NN
13286	746	21	,	,	,
13286	746	22	add	add	VB
13286	746	23	eggs	egg	NNS
13286	746	24	well	well	RB
13286	746	25	beaten	beat	VBN
13286	746	26	,	,	,
13286	746	27	seasonings	seasoning	NNS
13286	746	28	,	,	,
13286	746	29	and	and	CC
13286	746	30	mix	mix	VB
13286	746	31	well	well	RB
13286	746	32	.	.	.
13286	747	1	Turn	turn	VB
13286	747	2	into	into	IN
13286	747	3	Criscoed	Criscoed	NNP
13286	747	4	fireproof	fireproof	JJ
13286	747	5	dish	dish	NN
13286	747	6	,	,	,
13286	747	7	cover	cover	VB
13286	747	8	with	with	IN
13286	747	9	greased	greased	JJ
13286	747	10	paper	paper	NN
13286	747	11	,	,	,
13286	747	12	set	set	VBN
13286	747	13	in	in	IN
13286	747	14	warm	warm	JJ
13286	747	15	water	water	NN
13286	747	16	,	,	,
13286	747	17	and	and	CC
13286	747	18	bake	bake	VB
13286	747	19	in	in	RP
13286	747	20	moderate	moderate	JJ
13286	747	21	oven	oven	NN
13286	747	22	for	for	IN
13286	747	23	thirty	thirty	CD
13286	747	24	minutes	minute	NNS
13286	747	25	.	.	.
13286	748	1	Serve	serve	VB
13286	748	2	with	with	IN
13286	748	3	the	the	DT
13286	748	4	sauce	sauce	NN
13286	748	5	,	,	,
13286	748	6	potato	potato	NN
13286	748	7	balls	ball	NNS
13286	748	8	,	,	,
13286	748	9	and	and	CC
13286	748	10	chopped	chop	VBD
13286	748	11	parsley	parsley	NN
13286	748	12	.	.	.
13286	749	1	_	_	NNP
13286	749	2	For	for	IN
13286	749	3	sauce	sauce	NN
13286	749	4	.	.	.
13286	749	5	_	_	NNP
13286	749	6	Blend	Blend	NNP
13286	749	7	Crisco	Crisco	NNP
13286	749	8	and	and	CC
13286	749	9	flour	flour	NN
13286	749	10	in	in	IN
13286	749	11	a	a	DT
13286	749	12	pan	pan	NN
13286	749	13	over	over	IN
13286	749	14	fire	fire	NN
13286	749	15	,	,	,
13286	749	16	add	add	VB
13286	749	17	vegetables	vegetable	NNS
13286	749	18	,	,	,
13286	749	19	mace	mace	NN
13286	749	20	,	,	,
13286	749	21	bay	bay	NN
13286	749	22	leaf	leaf	NN
13286	749	23	,	,	,
13286	749	24	peppers	pepper	NNS
13286	749	25	,	,	,
13286	749	26	parsley	parsley	NN
13286	749	27	,	,	,
13286	749	28	milk	milk	NN
13286	749	29	,	,	,
13286	749	30	and	and	CC
13286	749	31	simmer	simmer	VB
13286	749	32	for	for	IN
13286	749	33	thirty	thirty	CD
13286	749	34	minutes	minute	NNS
13286	749	35	.	.	.
13286	750	1	Strain	strain	VB
13286	750	2	,	,	,
13286	750	3	return	return	VB
13286	750	4	to	to	IN
13286	750	5	pan	pan	NN
13286	750	6	,	,	,
13286	750	7	add	add	VB
13286	750	8	salt	salt	NN
13286	750	9	,	,	,
13286	750	10	allow	allow	VB
13286	750	11	to	to	TO
13286	750	12	heat	heat	VB
13286	750	13	,	,	,
13286	750	14	then	then	RB
13286	750	15	add	add	VB
13286	750	16	cream	cream	NN
13286	750	17	and	and	CC
13286	750	18	it	-PRON-	PRP
13286	750	19	is	be	VBZ
13286	750	20	ready	ready	JJ
13286	750	21	to	to	TO
13286	750	22	serve	serve	VB
13286	750	23	.	.	.
13286	751	1	Fried	fried	JJ
13286	751	2	Fish	fish	NN
13286	751	3	Fish	fish	NN
13286	751	4	Crisco	crisco	NN
13286	751	5	1	1	CD
13286	751	6	egg	egg	NN
13286	751	7	Salt	Salt	NNP
13286	751	8	and	and	CC
13286	751	9	pepper	pepper	NN
13286	751	10	to	to	TO
13286	751	11	taste	taste	VB
13286	751	12	Crumbs	Crumbs	NNP
13286	751	13	Sauce	sauce	VB
13286	751	14	Clean	clean	JJ
13286	751	15	fish	fish	NN
13286	751	16	,	,	,
13286	751	17	season	season	NN
13286	751	18	with	with	IN
13286	751	19	salt	salt	NN
13286	751	20	and	and	CC
13286	751	21	pepper	pepper	NN
13286	751	22	.	.	.
13286	752	1	Dip	dip	VB
13286	752	2	in	in	IN
13286	752	3	crumbs	crumb	NNS
13286	752	4	,	,	,
13286	752	5	brush	brush	VBP
13286	752	6	over	over	RP
13286	752	7	with	with	IN
13286	752	8	beaten	beat	VBN
13286	752	9	egg	egg	NN
13286	752	10	,	,	,
13286	752	11	and	and	CC
13286	752	12	crumb	crumb	JJ
13286	752	13	again	again	RB
13286	752	14	.	.	.
13286	753	1	Fry	fry	NN
13286	753	2	in	in	IN
13286	753	3	deep	deep	JJ
13286	753	4	Crisco	Crisco	NNP
13286	753	5	and	and	CC
13286	753	6	drain	drain	VB
13286	753	7	on	on	IN
13286	753	8	brown	brown	JJ
13286	753	9	paper	paper	NN
13286	753	10	.	.	.
13286	754	1	_	_	NNP
13286	754	2	Sauce	Sauce	NNP
13286	754	3	_	_	NNP
13286	754	4	.	.	.
13286	755	1	Blend	blend	NN
13286	755	2	1	1	CD
13286	755	3	-	-	SYM
13286	755	4	1/2	1/2	CD
13286	755	5	tablespoonfuls	tablespoonful	VBZ
13286	755	6	Crisco	Crisco	NNP
13286	755	7	with	with	IN
13286	755	8	1	1	CD
13286	755	9	tablespoonful	tablespoonful	JJ
13286	755	10	flour	flour	NN
13286	755	11	in	in	IN
13286	755	12	saucepan	saucepan	NN
13286	755	13	over	over	IN
13286	755	14	fire	fire	NN
13286	755	15	,	,	,
13286	755	16	add	add	VB
13286	755	17	1	1	CD
13286	755	18	cupful	cupful	NN
13286	755	19	of	of	IN
13286	755	20	milk	milk	NN
13286	755	21	or	or	CC
13286	755	22	cream	cream	NN
13286	755	23	and	and	CC
13286	755	24	bring	bring	VB
13286	755	25	to	to	TO
13286	755	26	boil	boil	VB
13286	755	27	,	,	,
13286	755	28	cook	cook	NN
13286	755	29	for	for	IN
13286	755	30	a	a	DT
13286	755	31	few	few	JJ
13286	755	32	minutes	minute	NNS
13286	755	33	over	over	IN
13286	755	34	hot	hot	JJ
13286	755	35	water	water	NN
13286	755	36	.	.	.
13286	756	1	Cool	cool	UH
13286	756	2	and	and	CC
13286	756	3	add	add	VB
13286	756	4	2	2	CD
13286	756	5	chopped	chop	VBN
13286	756	6	green	green	JJ
13286	756	7	bell	bell	NN
13286	756	8	peppers	pepper	NNS
13286	756	9	and	and	CC
13286	756	10	6	6	CD
13286	756	11	medium	medium	NN
13286	756	12	-	-	HYPH
13286	756	13	sized	sized	JJ
13286	756	14	chopped	chop	VBD
13286	756	15	sour	sour	JJ
13286	756	16	pickles	pickle	NNS
13286	756	17	.	.	.
13286	757	1	Fried	Fried	NNP
13286	757	2	Lobster	Lobster	NNP
13286	757	3	with	with	IN
13286	757	4	Horseradish	Horseradish	NNP
13286	757	5	Sauce	Sauce	NNP
13286	757	6	1	1	CD
13286	757	7	boiled	boil	VBN
13286	757	8	lobster	lobster	NN
13286	757	9	Crisco	Crisco	NNP
13286	757	10	for	for	IN
13286	757	11	frying	fry	VBG
13286	757	12	1	1	CD
13286	757	13	egg	egg	NN
13286	757	14	Breadcrumbs	Breadcrumbs	NNP
13286	757	15	1	1	CD
13286	757	16	cupful	cupful	JJ
13286	757	17	thick	thick	JJ
13286	757	18	cream	cream	NN
13286	757	19	Salt	Salt	NNP
13286	757	20	and	and	CC
13286	757	21	paprika	paprika	NNP
13286	757	22	to	to	TO
13286	757	23	taste	taste	VB
13286	757	24	2	2	CD
13286	757	25	tablespoonfuls	tablespoonful	NNS
13286	757	26	grated	grate	VBD
13286	757	27	horseradish	horseradish	NNP
13286	757	28	Cut	Cut	NNP
13286	757	29	lobster	lobster	NN
13286	757	30	meat	meat	NN
13286	757	31	into	into	IN
13286	757	32	neat	neat	JJ
13286	757	33	pieces	piece	NNS
13286	757	34	,	,	,
13286	757	35	dip	dip	NN
13286	757	36	in	in	IN
13286	757	37	beaten	beat	VBN
13286	757	38	egg	egg	NN
13286	757	39	,	,	,
13286	757	40	toss	toss	VBP
13286	757	41	in	in	IN
13286	757	42	breadcrumbs	breadcrumb	NNS
13286	757	43	and	and	CC
13286	757	44	fry	fry	NN
13286	757	45	in	in	IN
13286	757	46	hot	hot	JJ
13286	757	47	Crisco	Crisco	NNP
13286	757	48	to	to	TO
13286	757	49	brown	brown	VB
13286	757	50	well	well	RB
13286	757	51	.	.	.
13286	758	1	Whip	whip	VB
13286	758	2	up	up	RP
13286	758	3	cream	cream	NN
13286	758	4	,	,	,
13286	758	5	season	season	VB
13286	758	6	it	-PRON-	PRP
13286	758	7	well	well	RB
13286	758	8	with	with	IN
13286	758	9	salt	salt	NN
13286	758	10	and	and	CC
13286	758	11	paprika	paprika	NNP
13286	758	12	and	and	CC
13286	758	13	stir	stir	VB
13286	758	14	in	in	IN
13286	758	15	horseradish	horseradish	NNP
13286	758	16	;	;	:
13286	758	17	heap	heap	VB
13286	758	18	this	this	DT
13286	758	19	sauce	sauce	NN
13286	758	20	in	in	IN
13286	758	21	the	the	DT
13286	758	22	center	center	NN
13286	758	23	of	of	IN
13286	758	24	the	the	DT
13286	758	25	serving	serve	VBG
13286	758	26	dish	dish	NN
13286	758	27	and	and	CC
13286	758	28	arrange	arrange	VB
13286	758	29	the	the	DT
13286	758	30	pieces	piece	NNS
13286	758	31	of	of	IN
13286	758	32	fried	fried	JJ
13286	758	33	lobster	lobster	NN
13286	758	34	round	round	IN
13286	758	35	it	-PRON-	PRP
13286	758	36	.	.	.
13286	759	1	Serve	serve	VB
13286	759	2	hot	hot	JJ
13286	759	3	.	.	.
13286	760	1	Gateau	gateau	NN
13286	760	2	of	of	IN
13286	760	3	Fish	fish	NN
13286	760	4	For	for	IN
13286	760	5	Fish	fish	NN
13286	760	6	1	1	CD
13286	760	7	-	-	HYPH
13286	760	8	1/2	1/2	CD
13286	760	9	lbs	lbs	NN
13286	760	10	.	.	.
13286	761	1	cooked	cooked	JJ
13286	761	2	white	white	JJ
13286	761	3	fish	fish	NN
13286	761	4	3	3	CD
13286	761	5	tablespoonfuls	tablespoonful	VBZ
13286	761	6	Crisco	Crisco	NNP
13286	761	7	1/2	1/2	CD
13286	761	8	cupful	cupful	JJ
13286	761	9	breadcrumbs	breadcrumb	NNS
13286	761	10	1/2	1/2	CD
13286	761	11	cupful	cupful	JJ
13286	761	12	milk	milk	NN
13286	761	13	2	2	CD
13286	761	14	eggs	egg	NNS
13286	761	15	1	1	CD
13286	761	16	teaspoonful	teaspoonful	JJ
13286	761	17	chopped	chop	VBN
13286	761	18	parsley	parsley	NN
13286	761	19	1	1	CD
13286	761	20	teaspoonful	teaspoonful	JJ
13286	761	21	anchovy	anchovy	JJ
13286	761	22	paste	paste	NN
13286	761	23	or	or	CC
13286	761	24	extract	extract	VB
13286	761	25	Salt	salt	NN
13286	761	26	and	and	CC
13286	761	27	pepper	pepper	NN
13286	761	28	to	to	TO
13286	761	29	taste	taste	VB
13286	761	30	Lemon	Lemon	NNP
13286	761	31	slices	slice	NNS
13286	761	32	Dutch	dutch	JJ
13286	761	33	or	or	CC
13286	761	34	oyster	oyster	JJ
13286	761	35	sauce	sauce	NN
13286	761	36	For	for	IN
13286	761	37	Sauce	Sauce	NNP
13286	761	38	2	2	CD
13286	761	39	tablespoonfuls	tablespoonful	NNS
13286	761	40	flour	flour	NN
13286	761	41	2	2	CD
13286	761	42	tablespoonfuls	tablespoonful	NNS
13286	761	43	Crisco	Crisco	NNP
13286	761	44	1	1	CD
13286	761	45	cupful	cupful	JJ
13286	761	46	milk	milk	NN
13286	761	47	1/2	1/2	CD
13286	761	48	cupful	cupful	JJ
13286	761	49	oyster	oyster	NNP
13286	761	50	liquor	liquor	NN
13286	761	51	1	1	CD
13286	761	52	teaspoonful	teaspoonful	JJ
13286	761	53	lemon	lemon	NN
13286	761	54	juice	juice	NN
13286	761	55	Salt	Salt	NNP
13286	761	56	,	,	,
13286	761	57	pepper	pepper	NN
13286	761	58	,	,	,
13286	761	59	and	and	CC
13286	761	60	red	red	JJ
13286	761	61	pepper	pepper	NN
13286	761	62	to	to	TO
13286	761	63	taste	taste	VB
13286	761	64	2	2	CD
13286	761	65	hard	hard	RB
13286	761	66	-	-	HYPH
13286	761	67	cooked	cook	VBN
13286	761	68	eggs	egg	NNS
13286	761	69	1	1	CD
13286	761	70	dozen	dozen	NN
13286	761	71	small	small	JJ
13286	761	72	oysters	oyster	NNS
13286	761	73	_	_	XX
13286	761	74	For	for	IN
13286	761	75	fish	fish	NN
13286	761	76	.	.	.
13286	761	77	_	_	NNP
13286	761	78	Cook	Cook	NNP
13286	761	79	fish	fish	NN
13286	761	80	;	;	:
13286	761	81	remove	remove	VB
13286	761	82	skin	skin	NN
13286	761	83	and	and	CC
13286	761	84	bone	bone	NN
13286	761	85	,	,	,
13286	761	86	chop	chop	VB
13286	761	87	it	-PRON-	PRP
13286	761	88	,	,	,
13286	761	89	then	then	RB
13286	761	90	put	put	VB
13286	761	91	it	-PRON-	PRP
13286	761	92	in	in	IN
13286	761	93	a	a	DT
13286	761	94	basin	basin	NN
13286	761	95	,	,	,
13286	761	96	add	add	VB
13286	761	97	breadcrumbs	breadcrumb	NNS
13286	761	98	,	,	,
13286	761	99	parsley	parsley	NN
13286	761	100	,	,	,
13286	761	101	seasonings	seasoning	NNS
13286	761	102	,	,	,
13286	761	103	milk	milk	NN
13286	761	104	,	,	,
13286	761	105	eggs	egg	NNS
13286	761	106	well	well	RB
13286	761	107	beaten	beat	VBN
13286	761	108	,	,	,
13286	761	109	and	and	CC
13286	761	110	melted	melt	VBN
13286	761	111	Crisco	Crisco	NNP
13286	761	112	.	.	.
13286	762	1	Mix	mix	VB
13286	762	2	well	well	RB
13286	762	3	,	,	,
13286	762	4	turn	turn	VB
13286	762	5	into	into	IN
13286	762	6	a	a	DT
13286	762	7	Criscoed	Criscoed	NNP
13286	762	8	mold	mold	NN
13286	762	9	,	,	,
13286	762	10	cover	cover	VB
13286	762	11	with	with	IN
13286	762	12	greased	greased	JJ
13286	762	13	paper	paper	NN
13286	762	14	and	and	CC
13286	762	15	steam	steam	NN
13286	762	16	one	one	CD
13286	762	17	hour	hour	NN
13286	762	18	.	.	.
13286	763	1	Serve	serve	VB
13286	763	2	with	with	IN
13286	763	3	sauce	sauce	NN
13286	763	4	poured	pour	VBN
13286	763	5	over	over	RP
13286	763	6	,	,	,
13286	763	7	and	and	CC
13286	763	8	dish	dish	NNP
13286	763	9	garnished	garnish	VBN
13286	763	10	with	with	IN
13286	763	11	lemon	lemon	NN
13286	763	12	slices	slice	NNS
13286	763	13	.	.	.
13286	764	1	_	_	NNP
13286	764	2	For	for	IN
13286	764	3	sauce	sauce	NN
13286	764	4	.	.	.
13286	764	5	_	_	NNP
13286	764	6	Blend	Blend	NNP
13286	764	7	Crisco	Crisco	NNP
13286	764	8	and	and	CC
13286	764	9	flour	flour	NN
13286	764	10	in	in	IN
13286	764	11	pan	pan	NN
13286	764	12	over	over	IN
13286	764	13	fire	fire	NN
13286	764	14	,	,	,
13286	764	15	stir	stir	VB
13286	764	16	in	in	IN
13286	764	17	milk	milk	NN
13286	764	18	,	,	,
13286	764	19	oyster	oyster	NNP
13286	764	20	liquor	liquor	NN
13286	764	21	,	,	,
13286	764	22	stir	stir	VB
13286	764	23	till	till	IN
13286	764	24	it	-PRON-	PRP
13286	764	25	boils	boil	VBZ
13286	764	26	for	for	IN
13286	764	27	eight	eight	CD
13286	764	28	minutes	minute	NNS
13286	764	29	,	,	,
13286	764	30	then	then	RB
13286	764	31	add	add	VB
13286	764	32	seasonings	seasoning	NNS
13286	764	33	.	.	.
13286	765	1	Boil	Boil	NNP
13286	765	2	one	one	CD
13286	765	3	minute	minute	NN
13286	765	4	,	,	,
13286	765	5	add	add	VB
13286	765	6	eggs	egg	NNS
13286	765	7	chopped	chop	VBN
13286	765	8	,	,	,
13286	765	9	and	and	CC
13286	765	10	oysters	oyster	NNS
13286	765	11	.	.	.
13286	766	1	Mix	mix	VB
13286	766	2	and	and	CC
13286	766	3	serve	serve	VB
13286	766	4	.	.	.
13286	767	1	Oyster	Oyster	NNP
13286	767	2	Shortcake	Shortcake	NNP
13286	767	3	2	2	CD
13286	767	4	cupfuls	cupful	NNS
13286	767	5	flour	flour	NN
13286	767	6	2	2	CD
13286	767	7	teaspoonfuls	teaspoonful	NNS
13286	767	8	baking	baking	NN
13286	767	9	powder	powder	NN
13286	767	10	1/2	1/2	CD
13286	767	11	teaspoonful	teaspoonful	JJ
13286	767	12	salt	salt	NN
13286	767	13	3/4	3/4	CD
13286	767	14	cupful	cupful	JJ
13286	767	15	milk	milk	NN
13286	767	16	1	1	CD
13286	767	17	quart	quart	JJ
13286	767	18	oysters	oyster	NNS
13286	767	19	1/2	1/2	CD
13286	767	20	cupful	cupful	JJ
13286	767	21	Crisco	Crisco	NNP
13286	767	22	2	2	CD
13286	767	23	tablespoonfuls	tablespoonful	NNS
13286	767	24	cornstarch	cornstarch	NN
13286	767	25	1/4	1/4	CD
13286	767	26	cupful	cupful	JJ
13286	767	27	cream	cream	NN
13286	767	28	Salt	Salt	NNP
13286	767	29	and	and	CC
13286	767	30	pepper	pepper	NN
13286	767	31	to	to	TO
13286	767	32	taste	taste	VB
13286	767	33	Mix	Mix	NNP
13286	767	34	flour	flour	NN
13286	767	35	,	,	,
13286	767	36	baking	baking	NN
13286	767	37	powder	powder	NN
13286	767	38	and	and	CC
13286	767	39	1/2	1/2	CD
13286	767	40	teaspoonful	teaspoonful	JJ
13286	767	41	salt	salt	NN
13286	767	42	,	,	,
13286	767	43	then	then	RB
13286	767	44	sift	sift	VB
13286	767	45	twice	twice	RB
13286	767	46	,	,	,
13286	767	47	work	work	NN
13286	767	48	in	in	IN
13286	767	49	Crisco	Crisco	NNP
13286	767	50	with	with	IN
13286	767	51	tips	tip	NNS
13286	767	52	of	of	IN
13286	767	53	fingers	finger	NNS
13286	767	54	,	,	,
13286	767	55	add	add	VB
13286	767	56	milk	milk	NN
13286	767	57	gradually	gradually	RB
13286	767	58	.	.	.
13286	768	1	The	the	DT
13286	768	2	dough	dough	NN
13286	768	3	should	should	MD
13286	768	4	be	be	VB
13286	768	5	just	just	RB
13286	768	6	soft	soft	JJ
13286	768	7	enough	enough	RB
13286	768	8	to	to	TO
13286	768	9	handle	handle	VB
13286	768	10	.	.	.
13286	769	1	Toss	toss	VB
13286	769	2	on	on	IN
13286	769	3	floured	floured	JJ
13286	769	4	baking	baking	NNP
13286	769	5	board	board	NN
13286	769	6	,	,	,
13286	769	7	divide	divide	VB
13286	769	8	into	into	IN
13286	769	9	two	two	CD
13286	769	10	parts	part	NNS
13286	769	11	,	,	,
13286	769	12	pat	pat	VBP
13286	769	13	lightly	lightly	RB
13286	769	14	and	and	CC
13286	769	15	roll	roll	VB
13286	769	16	out	out	RP
13286	769	17	.	.	.
13286	770	1	Place	place	NN
13286	770	2	in	in	IN
13286	770	3	two	two	CD
13286	770	4	shallow	shallow	JJ
13286	770	5	Criscoed	Criscoed	NNP
13286	770	6	cake	cake	NN
13286	770	7	tins	tin	NNS
13286	770	8	and	and	CC
13286	770	9	bake	bake	VB
13286	770	10	in	in	IN
13286	770	11	quick	quick	JJ
13286	770	12	oven	oven	JJ
13286	770	13	fifteen	fifteen	CD
13286	770	14	minutes	minute	NNS
13286	770	15	.	.	.
13286	771	1	Spread	spread	VB
13286	771	2	them	-PRON-	PRP
13286	771	3	with	with	IN
13286	771	4	butter	butter	NN
13286	771	5	.	.	.
13286	772	1	Moisten	moisten	JJ
13286	772	2	cornstarch	cornstarch	NN
13286	772	3	with	with	IN
13286	772	4	cream	cream	NN
13286	772	5	,	,	,
13286	772	6	put	put	VBN
13286	772	7	into	into	IN
13286	772	8	pan	pan	NN
13286	772	9	with	with	IN
13286	772	10	oysters	oyster	NNS
13286	772	11	and	and	CC
13286	772	12	seasonings	seasoning	NNS
13286	772	13	and	and	CC
13286	772	14	make	make	VB
13286	772	15	very	very	RB
13286	772	16	hot	hot	JJ
13286	772	17	.	.	.
13286	773	1	Allow	allow	VB
13286	773	2	to	to	TO
13286	773	3	cook	cook	VB
13286	773	4	a	a	DT
13286	773	5	few	few	JJ
13286	773	6	minutes	minute	NNS
13286	773	7	then	then	RB
13286	773	8	pour	pour	VBP
13286	773	9	half	half	RB
13286	773	10	over	over	IN
13286	773	11	one	one	CD
13286	773	12	crust	crust	NN
13286	773	13	,	,	,
13286	773	14	place	place	VB
13286	773	15	other	other	JJ
13286	773	16	crust	crust	NN
13286	773	17	on	on	IN
13286	773	18	top	top	NN
13286	773	19	and	and	CC
13286	773	20	pour	pour	VB
13286	773	21	over	over	IN
13286	773	22	rest	rest	NN
13286	773	23	of	of	IN
13286	773	24	oysters	oyster	NNS
13286	773	25	.	.	.
13286	774	1	Serve	serve	VB
13286	774	2	at	at	IN
13286	774	3	once	once	RB
13286	774	4	.	.	.
13286	775	1	Sufficient	sufficient	JJ
13286	775	2	for	for	IN
13286	775	3	one	one	CD
13286	775	4	large	large	JJ
13286	775	5	shortcake	shortcake	NN
13286	775	6	.	.	.
13286	776	1	Salmon	Salmon	NNP
13286	776	2	Mold	Mold	NNP
13286	776	3	1	1	CD
13286	776	4	can	can	MD
13286	776	5	salmon	salmon	VB
13286	776	6	2	2	CD
13286	776	7	tablespoonfuls	tablespoonful	NNS
13286	776	8	Crisco	Crisco	NNP
13286	776	9	1/2	1/2	CD
13286	776	10	cupful	cupful	JJ
13286	776	11	rolled	roll	VBN
13286	776	12	crackers	cracker	NNS
13286	776	13	3	3	CD
13286	776	14	eggs	egg	NNS
13286	776	15	1	1	CD
13286	776	16	tablespoonful	tablespoonful	JJ
13286	776	17	Worcestershire	Worcestershire	NNP
13286	776	18	sauce	sauce	NN
13286	776	19	Salt	salt	NN
13286	776	20	and	and	CC
13286	776	21	pepper	pepper	NN
13286	776	22	to	to	TO
13286	776	23	taste	taste	VB
13286	776	24	Sauce	sauce	NN
13286	776	25	1	1	CD
13286	776	26	tablespoonful	tablespoonful	JJ
13286	776	27	Crisco	Crisco	NNP
13286	776	28	1	1	CD
13286	776	29	tablespoonful	tablespoonful	JJ
13286	776	30	flour	flour	NN
13286	776	31	1	1	CD
13286	776	32	egg	egg	NN
13286	776	33	1	1	CD
13286	776	34	cupful	cupful	JJ
13286	776	35	milk	milk	NN
13286	776	36	Salt	salt	NN
13286	776	37	and	and	CC
13286	776	38	pepper	pepper	NN
13286	776	39	to	to	TO
13286	776	40	taste	taste	VB
13286	776	41	Parsley	Parsley	NNP
13286	776	42	_	_	NNP
13286	776	43	For	for	IN
13286	776	44	the	the	DT
13286	776	45	mold	mold	NN
13286	776	46	.	.	.
13286	776	47	_	_	NNP
13286	776	48	Remove	Remove	NNP
13286	776	49	oil	oil	NN
13286	776	50	,	,	,
13286	776	51	skin	skin	NN
13286	776	52	and	and	CC
13286	776	53	bone	bone	NN
13286	776	54	from	from	IN
13286	776	55	the	the	DT
13286	776	56	salmon	salmon	NN
13286	776	57	.	.	.
13286	777	1	Rub	Rub	NNP
13286	777	2	salmon	salmon	NN
13286	777	3	smooth	smooth	NN
13286	777	4	,	,	,
13286	777	5	add	add	VB
13286	777	6	eggs	egg	NNS
13286	777	7	well	well	RB
13286	777	8	beaten	beat	VBN
13286	777	9	,	,	,
13286	777	10	crackers	cracker	NNS
13286	777	11	,	,	,
13286	777	12	and	and	CC
13286	777	13	seasonings	seasoning	NNS
13286	777	14	.	.	.
13286	778	1	Turn	turn	VB
13286	778	2	into	into	IN
13286	778	3	a	a	DT
13286	778	4	Criscoed	Criscoed	NNP
13286	778	5	mold	mold	NN
13286	778	6	,	,	,
13286	778	7	and	and	CC
13286	778	8	steam	steam	VB
13286	778	9	for	for	IN
13286	778	10	one	one	CD
13286	778	11	hour	hour	NN
13286	778	12	.	.	.
13286	779	1	Turn	turn	VB
13286	779	2	out	out	RP
13286	779	3	and	and	CC
13286	779	4	serve	serve	VB
13286	779	5	with	with	IN
13286	779	6	sauce	sauce	NN
13286	779	7	.	.	.
13286	780	1	_	_	NNP
13286	780	2	For	for	IN
13286	780	3	sauce	sauce	NN
13286	780	4	.	.	.
13286	780	5	_	_	NNP
13286	780	6	Blend	Blend	NNP
13286	780	7	Crisco	Crisco	NNP
13286	780	8	and	and	CC
13286	780	9	flour	flour	NN
13286	780	10	in	in	IN
13286	780	11	a	a	DT
13286	780	12	saucepan	saucepan	NN
13286	780	13	over	over	IN
13286	780	14	fire	fire	NN
13286	780	15	,	,	,
13286	780	16	add	add	VB
13286	780	17	milk	milk	NN
13286	780	18	,	,	,
13286	780	19	and	and	CC
13286	780	20	stir	stir	VB
13286	780	21	and	and	CC
13286	780	22	boil	boil	VB
13286	780	23	for	for	IN
13286	780	24	five	five	CD
13286	780	25	minutes	minute	NNS
13286	780	26	.	.	.
13286	781	1	Add	add	VB
13286	781	2	egg	egg	NN
13286	781	3	well	well	RB
13286	781	4	beaten	beat	VBN
13286	781	5	,	,	,
13286	781	6	and	and	CC
13286	781	7	seasonings	seasoning	NNS
13286	781	8	,	,	,
13286	781	9	pour	pour	VBP
13286	781	10	at	at	IN
13286	781	11	once	once	RB
13286	781	12	over	over	IN
13286	781	13	salmon	salmon	NN
13286	781	14	.	.	.
13286	782	1	Garnish	garnish	VB
13286	782	2	with	with	IN
13286	782	3	parsley	parsley	NN
13286	782	4	.	.	.
13286	783	1	Sufficient	sufficient	JJ
13286	783	2	for	for	IN
13286	783	3	one	one	CD
13286	783	4	small	small	JJ
13286	783	5	loaf	loaf	NNS
13286	783	6	.	.	.
13286	784	1	[	[	-LRB-
13286	784	2	Illustration	illustration	NN
13286	784	3	]	]	-RRB-
13286	784	4	MEATS	MEATS	NNP
13286	784	5	[	[	-LRB-
13286	784	6	Illustration	illustration	NN
13286	784	7	]	]	-RRB-
13286	784	8	Cookery	Cookery	NNP
13286	784	9	is	be	VBZ
13286	784	10	a	a	DT
13286	784	11	branch	branch	NN
13286	784	12	of	of	IN
13286	784	13	applied	applied	JJ
13286	784	14	chemistry	chemistry	NN
13286	784	15	.	.	.
13286	785	1	To	to	TO
13286	785	2	cook	cook	VB
13286	785	3	anything	anything	NN
13286	785	4	,	,	,
13286	785	5	in	in	IN
13286	785	6	the	the	DT
13286	785	7	narrower	narrow	JJR
13286	785	8	sense	sense	NN
13286	785	9	of	of	IN
13286	785	10	the	the	DT
13286	785	11	term	term	NN
13286	785	12	,	,	,
13286	785	13	means	mean	VBZ
13286	785	14	to	to	TO
13286	785	15	bring	bring	VB
13286	785	16	about	about	RP
13286	785	17	changes	change	NNS
13286	785	18	in	in	IN
13286	785	19	it	-PRON-	PRP
13286	785	20	by	by	IN
13286	785	21	submitting	submit	VBG
13286	785	22	it	-PRON-	PRP
13286	785	23	to	to	IN
13286	785	24	the	the	DT
13286	785	25	action	action	NN
13286	785	26	of	of	IN
13286	785	27	heat	heat	NN
13286	785	28	,	,	,
13286	785	29	and	and	CC
13286	785	30	usually	usually	RB
13286	785	31	of	of	IN
13286	785	32	moisture	moisture	NN
13286	785	33	also	also	RB
13286	785	34	,	,	,
13286	785	35	which	which	WDT
13286	785	36	will	will	MD
13286	785	37	make	make	VB
13286	785	38	it	-PRON-	PRP
13286	785	39	more	more	RBR
13286	785	40	fitted	fit	VBN
13286	785	41	for	for	IN
13286	785	42	food	food	NN
13286	785	43	;	;	:
13286	785	44	and	and	CC
13286	785	45	it	-PRON-	PRP
13286	785	46	is	be	VBZ
13286	785	47	on	on	IN
13286	785	48	the	the	DT
13286	785	49	nature	nature	NN
13286	785	50	of	of	IN
13286	785	51	this	this	DT
13286	785	52	action	action	NN
13286	785	53	on	on	IN
13286	785	54	different	different	JJ
13286	785	55	materials	material	NNS
13286	785	56	that	that	IN
13286	785	57	the	the	DT
13286	785	58	_	_	NNP
13286	785	59	rationale	rationale	NN
13286	785	60	_	_	NNP
13286	785	61	of	of	IN
13286	785	62	the	the	DT
13286	785	63	cook	cook	NN
13286	785	64	's	's	POS
13286	785	65	art	art	NN
13286	785	66	chiefly	chiefly	RB
13286	785	67	depends	depend	VBZ
13286	785	68	.	.	.
13286	786	1	Good	good	JJ
13286	786	2	cooking	cooking	NN
13286	786	3	can	can	MD
13286	786	4	make	make	VB
13286	786	5	any	any	DT
13286	786	6	meat	meat	NN
13286	786	7	tender	tender	NN
13286	786	8	,	,	,
13286	786	9	and	and	CC
13286	786	10	bad	bad	JJ
13286	786	11	cooking	cooking	NN
13286	786	12	can	can	MD
13286	786	13	make	make	VB
13286	786	14	any	any	DT
13286	786	15	meat	meat	NN
13286	786	16	tough	tough	JJ
13286	786	17	.	.	.
13286	787	1	The	the	DT
13286	787	2	substance	substance	NN
13286	787	3	in	in	IN
13286	787	4	meat	meat	NN
13286	787	5	called	call	VBN
13286	787	6	albumen	albuman	NNS
13286	787	7	becomes	become	VBZ
13286	787	8	tougher	tough	JJR
13286	787	9	and	and	CC
13286	787	10	more	more	RBR
13286	787	11	indigestible	indigestible	JJ
13286	787	12	,	,	,
13286	787	13	the	the	DT
13286	787	14	higher	high	JJR
13286	787	15	the	the	DT
13286	787	16	temperature	temperature	NN
13286	787	17	to	to	TO
13286	787	18	which	which	WDT
13286	787	19	it	-PRON-	PRP
13286	787	20	is	be	VBZ
13286	787	21	subjected	subject	VBN
13286	787	22	reaches	reach	NNS
13286	787	23	beyond	beyond	IN
13286	787	24	a	a	DT
13286	787	25	certain	certain	JJ
13286	787	26	point	point	NN
13286	787	27	.	.	.
13286	788	1	It	-PRON-	PRP
13286	788	2	is	be	VBZ
13286	788	3	this	this	DT
13286	788	4	effect	effect	NN
13286	788	5	of	of	IN
13286	788	6	heat	heat	NN
13286	788	7	on	on	IN
13286	788	8	albumen	albuman	NNS
13286	788	9	,	,	,
13286	788	10	therefore	therefore	RB
13286	788	11	,	,	,
13286	788	12	which	which	WDT
13286	788	13	has	have	VBZ
13286	788	14	to	to	TO
13286	788	15	be	be	VB
13286	788	16	considered	consider	VBN
13286	788	17	whenever	whenever	WRB
13286	788	18	the	the	DT
13286	788	19	cooking	cooking	NN
13286	788	20	of	of	IN
13286	788	21	meat	meat	NN
13286	788	22	is	be	VBZ
13286	788	23	in	in	IN
13286	788	24	question	question	NN
13286	788	25	,	,	,
13286	788	26	and	and	CC
13286	788	27	which	which	WDT
13286	788	28	mainly	mainly	RB
13286	788	29	determines	determine	VBZ
13286	788	30	the	the	DT
13286	788	31	right	right	NN
13286	788	32	and	and	CC
13286	788	33	the	the	DT
13286	788	34	wrong	wrong	NN
13286	788	35	,	,	,
13286	788	36	whether	whether	IN
13286	788	37	in	in	IN
13286	788	38	the	the	DT
13286	788	39	making	making	NN
13286	788	40	of	of	IN
13286	788	41	a	a	DT
13286	788	42	soup	soup	NN
13286	788	43	or	or	CC
13286	788	44	a	a	DT
13286	788	45	custard	custard	NN
13286	788	46	,	,	,
13286	788	47	the	the	DT
13286	788	48	roasting	roasting	NN
13286	788	49	or	or	CC
13286	788	50	boiling	boiling	NN
13286	788	51	of	of	IN
13286	788	52	a	a	DT
13286	788	53	chicken	chicken	NN
13286	788	54	or	or	CC
13286	788	55	a	a	DT
13286	788	56	joint	joint	NN
13286	788	57	,	,	,
13286	788	58	or	or	CC
13286	788	59	the	the	DT
13286	788	60	frying	frying	NN
13286	788	61	of	of	IN
13286	788	62	a	a	DT
13286	788	63	cutlet	cutlet	NN
13286	788	64	or	or	CC
13286	788	65	an	an	DT
13286	788	66	omelet	omelet	NN
13286	788	67	.	.	.
13286	789	1	We	-PRON-	PRP
13286	789	2	now	now	RB
13286	789	3	will	will	MD
13286	789	4	see	see	VB
13286	789	5	to	to	TO
13286	789	6	begin	begin	VB
13286	789	7	with	with	IN
13286	789	8	,	,	,
13286	789	9	what	what	WP
13286	789	10	are	be	VBP
13286	789	11	the	the	DT
13286	789	12	special	special	JJ
13286	789	13	ways	way	NNS
13286	789	14	in	in	IN
13286	789	15	which	which	WDT
13286	789	16	it	-PRON-	PRP
13286	789	17	bears	bear	VBZ
13286	789	18	on	on	IN
13286	789	19	meat	meat	NN
13286	789	20	cookery	cookery	NN
13286	789	21	.	.	.
13286	790	1	Take	take	VB
13286	790	2	a	a	DT
13286	790	3	little	little	JJ
13286	790	4	bit	bit	NN
13286	790	5	of	of	IN
13286	790	6	raw	raw	JJ
13286	790	7	meat	meat	NN
13286	790	8	and	and	CC
13286	790	9	put	put	VB
13286	790	10	it	-PRON-	PRP
13286	790	11	in	in	IN
13286	790	12	cold	cold	JJ
13286	790	13	water	water	NN
13286	790	14	.	.	.
13286	791	1	The	the	DT
13286	791	2	juice	juice	NN
13286	791	3	gradually	gradually	RB
13286	791	4	soaks	soak	VBZ
13286	791	5	out	out	IN
13286	791	6	of	of	IN
13286	791	7	it	-PRON-	PRP
13286	791	8	,	,	,
13286	791	9	coloring	color	VBG
13286	791	10	the	the	DT
13286	791	11	water	water	NN
13286	791	12	pink	pink	NN
13286	791	13	and	and	CC
13286	791	14	leaving	leave	VBG
13286	791	15	the	the	DT
13286	791	16	meat	meat	NN
13286	791	17	nearly	nearly	RB
13286	791	18	white	white	JJ
13286	791	19	.	.	.
13286	792	1	Now	now	RB
13286	792	2	take	take	VB
13286	792	3	another	another	DT
13286	792	4	bit	bit	NN
13286	792	5	,	,	,
13286	792	6	and	and	CC
13286	792	7	pour	pour	NN
13286	792	8	boiling	boil	VBG
13286	792	9	water	water	NN
13286	792	10	upon	upon	IN
13286	792	11	it	-PRON-	PRP
13286	792	12	;	;	:
13286	792	13	and	and	CC
13286	792	14	though	though	IN
13286	792	15	no	no	DT
13286	792	16	juice	juice	NN
13286	792	17	can	can	MD
13286	792	18	be	be	VB
13286	792	19	seen	see	VBN
13286	792	20	escaping	escape	VBG
13286	792	21	,	,	,
13286	792	22	the	the	DT
13286	792	23	whole	whole	JJ
13286	792	24	surface	surface	NN
13286	792	25	of	of	IN
13286	792	26	the	the	DT
13286	792	27	meat	meat	NN
13286	792	28	turns	turn	VBZ
13286	792	29	a	a	DT
13286	792	30	whitish	whitish	JJ
13286	792	31	color	color	NN
13286	792	32	directly	directly	RB
13286	792	33	.	.	.
13286	793	1	Lean	lean	JJ
13286	793	2	meat	meat	NN
13286	793	3	is	be	VBZ
13286	793	4	made	make	VBN
13286	793	5	up	up	RP
13286	793	6	of	of	IN
13286	793	7	bundles	bundle	NNS
13286	793	8	of	of	IN
13286	793	9	hollow	hollow	JJ
13286	793	10	fibres	fibre	NNS
13286	793	11	within	within	IN
13286	793	12	which	which	WDT
13286	793	13	the	the	DT
13286	793	14	albuminous	albuminous	JJ
13286	793	15	juices	juice	NNS
13286	793	16	are	be	VBP
13286	793	17	stored	store	VBN
13286	793	18	.	.	.
13286	794	1	Wherever	wherever	WRB
13286	794	2	these	these	DT
13286	794	3	fibres	fibre	NNS
13286	794	4	are	be	VBP
13286	794	5	cut	cut	VBN
13286	794	6	through	through	IN
13286	794	7	,	,	,
13286	794	8	the	the	DT
13286	794	9	juice	juice	NN
13286	794	10	oozes	ooze	VBZ
13286	794	11	out	out	RP
13286	794	12	and	and	CC
13286	794	13	spreads	spread	VBZ
13286	794	14	itself	-PRON-	PRP
13286	794	15	over	over	IN
13286	794	16	the	the	DT
13286	794	17	surface	surface	NN
13286	794	18	of	of	IN
13286	794	19	the	the	DT
13286	794	20	meat	meat	NN
13286	794	21	.	.	.
13286	795	1	If	if	IN
13286	795	2	,	,	,
13286	795	3	as	as	IN
13286	795	4	in	in	IN
13286	795	5	our	-PRON-	PRP$
13286	795	6	first	first	JJ
13286	795	7	little	little	JJ
13286	795	8	experiment	experiment	NN
13286	795	9	,	,	,
13286	795	10	the	the	DT
13286	795	11	meat	meat	NN
13286	795	12	is	be	VBZ
13286	795	13	put	put	VBN
13286	795	14	in	in	IN
13286	795	15	cold	cold	JJ
13286	795	16	water	water	NN
13286	795	17	,	,	,
13286	795	18	or	or	CC
13286	795	19	even	even	RB
13286	795	20	in	in	IN
13286	795	21	warm	warm	JJ
13286	795	22	water	water	NN
13286	795	23	,	,	,
13286	795	24	or	or	CC
13286	795	25	exposed	expose	VBN
13286	795	26	to	to	IN
13286	795	27	a	a	DT
13286	795	28	heat	heat	NN
13286	795	29	insufficient	insufficient	JJ
13286	795	30	to	to	TO
13286	795	31	set	set	VB
13286	795	32	the	the	DT
13286	795	33	albumen	albuman	NNS
13286	795	34	,	,	,
13286	795	35	either	either	CC
13286	795	36	in	in	IN
13286	795	37	an	an	DT
13286	795	38	oven	oven	NN
13286	795	39	or	or	CC
13286	795	40	before	before	IN
13286	795	41	the	the	DT
13286	795	42	fire	fire	NN
13286	795	43	,	,	,
13286	795	44	the	the	DT
13286	795	45	albuminous	albuminous	JJ
13286	795	46	juices	juice	NNS
13286	795	47	are	be	VBP
13286	795	48	in	in	IN
13286	795	49	the	the	DT
13286	795	50	first	first	JJ
13286	795	51	case	case	NN
13286	795	52	drawn	draw	VBN
13286	795	53	out	out	RP
13286	795	54	and	and	CC
13286	795	55	dissolved	dissolve	VBN
13286	795	56	,	,	,
13286	795	57	and	and	CC
13286	795	58	in	in	IN
13286	795	59	the	the	DT
13286	795	60	second	second	JJ
13286	795	61	evaporated	evaporate	VBD
13286	795	62	.	.	.
13286	796	1	In	in	IN
13286	796	2	either	either	DT
13286	796	3	case	case	NN
13286	796	4	the	the	DT
13286	796	5	meat	meat	NN
13286	796	6	is	be	VBZ
13286	796	7	deprived	deprive	VBN
13286	796	8	of	of	IN
13286	796	9	them	-PRON-	PRP
13286	796	10	.	.	.
13286	797	1	But	but	CC
13286	797	2	if	if	IN
13286	797	3	the	the	DT
13286	797	4	meat	meat	NN
13286	797	5	is	be	VBZ
13286	797	6	put	put	VBN
13286	797	7	into	into	IN
13286	797	8	boiling	boiling	NN
13286	797	9	water	water	NN
13286	797	10	or	or	CC
13286	797	11	into	into	IN
13286	797	12	a	a	DT
13286	797	13	quick	quick	JJ
13286	797	14	oven	oven	NN
13286	797	15	or	or	CC
13286	797	16	before	before	IN
13286	797	17	a	a	DT
13286	797	18	hot	hot	JJ
13286	797	19	fire	fire	NN
13286	797	20	,	,	,
13286	797	21	the	the	DT
13286	797	22	surface	surface	NN
13286	797	23	albumen	albuman	NNS
13286	797	24	is	be	VBZ
13286	797	25	quickly	quickly	RB
13286	797	26	set	set	VBN
13286	797	27	,	,	,
13286	797	28	forms	form	VBZ
13286	797	29	a	a	DT
13286	797	30	tough	tough	JJ
13286	797	31	white	white	JJ
13286	797	32	coating	coating	NN
13286	797	33	which	which	WDT
13286	797	34	effectually	effectually	RB
13286	797	35	plugs	plug	VBZ
13286	797	36	the	the	DT
13286	797	37	ends	end	NNS
13286	797	38	of	of	IN
13286	797	39	the	the	DT
13286	797	40	cut	cut	NN
13286	797	41	fibres	fibre	NNS
13286	797	42	,	,	,
13286	797	43	and	and	CC
13286	797	44	prevents	prevent	VBZ
13286	797	45	any	any	DT
13286	797	46	further	further	JJ
13286	797	47	escape	escape	NN
13286	797	48	of	of	IN
13286	797	49	their	-PRON-	PRP$
13286	797	50	contents	content	NNS
13286	797	51	.	.	.
13286	798	1	Here	here	RB
13286	798	2	,	,	,
13286	798	3	then	then	RB
13286	798	4	,	,	,
13286	798	5	we	-PRON-	PRP
13286	798	6	have	have	VBP
13286	798	7	the	the	DT
13286	798	8	first	first	JJ
13286	798	9	principles	principle	NNS
13286	798	10	on	on	IN
13286	798	11	which	which	WDT
13286	798	12	meat	meat	NN
13286	798	13	cookery	cookery	NN
13286	798	14	must	must	MD
13286	798	15	be	be	VB
13286	798	16	conducted	conduct	VBN
13286	798	17	;	;	:
13286	798	18	viz	viz	NN
13286	798	19	:	:	:
13286	798	20	that	that	IN
13286	798	21	if	if	IN
13286	798	22	we	-PRON-	PRP
13286	798	23	wish	wish	VBP
13286	798	24	to	to	TO
13286	798	25	get	get	VB
13286	798	26	the	the	DT
13286	798	27	juices	juice	NNS
13286	798	28	out	out	IN
13286	798	29	of	of	IN
13286	798	30	the	the	DT
13286	798	31	meat	meat	NN
13286	798	32	,	,	,
13286	798	33	as	as	IN
13286	798	34	for	for	IN
13286	798	35	soups	soup	NNS
13286	798	36	and	and	CC
13286	798	37	stews	stew	NNS
13286	798	38	,	,	,
13286	798	39	the	the	DT
13286	798	40	liquid	liquid	NN
13286	798	41	in	in	IN
13286	798	42	which	which	WDT
13286	798	43	we	-PRON-	PRP
13286	798	44	put	put	VBP
13286	798	45	it	-PRON-	PRP
13286	798	46	must	must	MD
13286	798	47	be	be	VB
13286	798	48	cold	cold	JJ
13286	798	49	to	to	TO
13286	798	50	begin	begin	VB
13286	798	51	with	with	IN
13286	798	52	;	;	:
13286	798	53	while	while	IN
13286	798	54	if	if	IN
13286	798	55	we	-PRON-	PRP
13286	798	56	wish	wish	VBP
13286	798	57	,	,	,
13286	798	58	as	as	IN
13286	798	59	for	for	IN
13286	798	60	boiled	boil	VBN
13286	798	61	or	or	CC
13286	798	62	roast	roast	NN
13286	798	63	meat	meat	NN
13286	798	64	,	,	,
13286	798	65	to	to	TO
13286	798	66	keep	keep	VB
13286	798	67	them	-PRON-	PRP
13286	798	68	in	in	RP
13286	798	69	,	,	,
13286	798	70	the	the	DT
13286	798	71	meat	meat	NN
13286	798	72	must	must	MD
13286	798	73	be	be	VB
13286	798	74	subjected	subject	VBN
13286	798	75	first	first	RB
13286	798	76	of	of	IN
13286	798	77	all	all	DT
13286	798	78	to	to	IN
13286	798	79	the	the	DT
13286	798	80	action	action	NN
13286	798	81	of	of	IN
13286	798	82	boiling	boiling	NN
13286	798	83	water	water	NN
13286	798	84	,	,	,
13286	798	85	a	a	DT
13286	798	86	hot	hot	JJ
13286	798	87	fire	fire	NN
13286	798	88	or	or	CC
13286	798	89	a	a	DT
13286	798	90	quick	quick	JJ
13286	798	91	oven	oven	NN
13286	798	92	.	.	.
13286	799	1	The	the	DT
13286	799	2	meats	meat	NNS
13286	799	3	of	of	IN
13286	799	4	soups	soup	NNS
13286	799	5	and	and	CC
13286	799	6	stews	stew	NNS
13286	799	7	must	must	MD
13286	799	8	not	not	RB
13286	799	9	be	be	VB
13286	799	10	raw	raw	JJ
13286	799	11	,	,	,
13286	799	12	and	and	CC
13286	799	13	that	that	DT
13286	799	14	of	of	IN
13286	799	15	joints	joint	NNS
13286	799	16	must	must	MD
13286	799	17	not	not	RB
13286	799	18	be	be	VB
13286	799	19	tough	tough	JJ
13286	799	20	;	;	:
13286	799	21	and	and	CC
13286	799	22	the	the	DT
13286	799	23	cooking	cooking	NN
13286	799	24	of	of	IN
13286	799	25	both	both	DT
13286	799	26	one	one	CD
13286	799	27	and	and	CC
13286	799	28	the	the	DT
13286	799	29	other	other	JJ
13286	799	30	,	,	,
13286	799	31	however	however	RB
13286	799	32	it	-PRON-	PRP
13286	799	33	is	be	VBZ
13286	799	34	begun	begin	VBN
13286	799	35	,	,	,
13286	799	36	should	should	MD
13286	799	37	be	be	VB
13286	799	38	completed	complete	VBN
13286	799	39	at	at	IN
13286	799	40	just	just	RB
13286	799	41	such	such	PDT
13286	799	42	a	a	DT
13286	799	43	moderate	moderate	JJ
13286	799	44	temperature	temperature	NN
13286	799	45	as	as	IN
13286	799	46	will	will	MD
13286	799	47	set	set	VB
13286	799	48	,	,	,
13286	799	49	but	but	CC
13286	799	50	not	not	RB
13286	799	51	harden	harden	VB
13286	799	52	,	,	,
13286	799	53	the	the	DT
13286	799	54	albumen	albuman	NNS
13286	799	55	.	.	.
13286	800	1	That	that	DT
13286	800	2	is	be	VBZ
13286	800	3	to	to	TO
13286	800	4	say	say	VB
13286	800	5	,	,	,
13286	800	6	the	the	DT
13286	800	7	soup	soup	NN
13286	800	8	or	or	CC
13286	800	9	stew	stew	NN
13286	800	10	must	must	MD
13286	800	11	be	be	VB
13286	800	12	raised	raise	VBN
13286	800	13	to	to	IN
13286	800	14	this	this	DT
13286	800	15	temperature	temperature	NN
13286	800	16	,	,	,
13286	800	17	after	after	IN
13286	800	18	the	the	DT
13286	800	19	meat	meat	NN
13286	800	20	juices	juice	NNS
13286	800	21	have	have	VBP
13286	800	22	been	be	VBN
13286	800	23	drawn	draw	VBN
13286	800	24	out	out	RP
13286	800	25	by	by	IN
13286	800	26	a	a	DT
13286	800	27	lower	low	JJR
13286	800	28	one	one	NN
13286	800	29	,	,	,
13286	800	30	while	while	IN
13286	800	31	a	a	DT
13286	800	32	joint	joint	JJ
13286	800	33	or	or	CC
13286	800	34	fowl	fowl	NN
13286	800	35	must	must	MD
13286	800	36	be	be	VB
13286	800	37	lowered	lower	VBN
13286	800	38	to	to	IN
13286	800	39	it	-PRON-	PRP
13286	800	40	after	after	IN
13286	800	41	the	the	DT
13286	800	42	surface	surface	NN
13286	800	43	albumen	albuman	NNS
13286	800	44	has	have	VBZ
13286	800	45	been	be	VBN
13286	800	46	hardened	harden	VBN
13286	800	47	by	by	IN
13286	800	48	a	a	DT
13286	800	49	higher	high	JJR
13286	800	50	one	one	NN
13286	800	51	.	.	.
13286	801	1	All	all	DT
13286	801	2	poultry	poultry	NN
13286	801	3	or	or	CC
13286	801	4	game	game	NN
13286	801	5	for	for	IN
13286	801	6	roasting	roast	VBG
13286	801	7	should	should	MD
13286	801	8	be	be	VB
13286	801	9	dredged	dredge	VBN
13286	801	10	with	with	IN
13286	801	11	flour	flour	NN
13286	801	12	before	before	IN
13286	801	13	and	and	CC
13286	801	14	after	after	IN
13286	801	15	trussing	truss	VBG
13286	801	16	,	,	,
13286	801	17	to	to	TO
13286	801	18	dry	dry	VB
13286	801	19	it	-PRON-	PRP
13286	801	20	perfectly	perfectly	RB
13286	801	21	,	,	,
13286	801	22	as	as	RB
13286	801	23	otherwise	otherwise	RB
13286	801	24	it	-PRON-	PRP
13286	801	25	does	do	VBZ
13286	801	26	not	not	RB
13286	801	27	crisp	crisp	VB
13286	801	28	and	and	CC
13286	801	29	brown	brown	JJ
13286	801	30	so	so	RB
13286	801	31	well	well	RB
13286	801	32	.	.	.
13286	802	1	Unless	unless	IN
13286	802	2	poultry	poultry	NN
13286	802	3	is	be	VBZ
13286	802	4	to	to	TO
13286	802	5	be	be	VB
13286	802	6	boiled	boil	VBN
13286	802	7	or	or	CC
13286	802	8	stewed	stew	VBN
13286	802	9	it	-PRON-	PRP
13286	802	10	never	never	RB
13286	802	11	should	should	MD
13286	802	12	be	be	VB
13286	802	13	washed	wash	VBN
13286	802	14	or	or	CC
13286	802	15	wet	wet	JJ
13286	802	16	in	in	IN
13286	802	17	any	any	DT
13286	802	18	way	way	NN
13286	802	19	as	as	IN
13286	802	20	this	this	DT
13286	802	21	renders	render	VBZ
13286	802	22	the	the	DT
13286	802	23	flesh	flesh	NN
13286	802	24	sodden	sodden	NN
13286	802	25	and	and	CC
13286	802	26	the	the	DT
13286	802	27	skin	skin	NN
13286	802	28	soft	soft	JJ
13286	802	29	.	.	.
13286	803	1	Good	good	JJ
13286	803	2	wiping	wipe	VBG
13286	803	3	with	with	IN
13286	803	4	clean	clean	JJ
13286	803	5	cloths	cloth	NNS
13286	803	6	should	should	MD
13286	803	7	be	be	VB
13286	803	8	quite	quite	RB
13286	803	9	sufficient	sufficient	JJ
13286	803	10	.	.	.
13286	804	1	With	with	IN
13286	804	2	the	the	DT
13286	804	3	exception	exception	NN
13286	804	4	of	of	IN
13286	804	5	ducks	duck	NNS
13286	804	6	and	and	CC
13286	804	7	geese	geese	NNP
13286	804	8	,	,	,
13286	804	9	all	all	DT
13286	804	10	poultry	poultry	NN
13286	804	11	and	and	CC
13286	804	12	game	game	NN
13286	804	13	require	require	VBP
13286	804	14	rather	rather	RB
13286	804	15	a	a	DT
13286	804	16	large	large	JJ
13286	804	17	addition	addition	NN
13286	804	18	of	of	IN
13286	804	19	fat	fat	NN
13286	804	20	during	during	IN
13286	804	21	roasting	roast	VBG
13286	804	22	,	,	,
13286	804	23	as	as	IN
13286	804	24	the	the	DT
13286	804	25	flesh	flesh	NN
13286	804	26	is	be	VBZ
13286	804	27	dry	dry	JJ
13286	804	28	.	.	.
13286	805	1	Chickens	chicken	NNS
13286	805	2	will	will	MD
13286	805	3	cook	cook	VB
13286	805	4	in	in	RP
13286	805	5	from	from	IN
13286	805	6	twenty	twenty	CD
13286	805	7	to	to	IN
13286	805	8	thirty	thirty	CD
13286	805	9	minutes	minute	NNS
13286	805	10	;	;	:
13286	805	11	fowls	fowl	NNS
13286	805	12	take	take	VBP
13286	805	13	from	from	IN
13286	805	14	thirty	thirty	CD
13286	805	15	to	to	IN
13286	805	16	sixty	sixty	CD
13286	805	17	minutes	minute	NNS
13286	805	18	when	when	WRB
13286	805	19	young	young	JJ
13286	805	20	and	and	CC
13286	805	21	tender	tender	JJ
13286	805	22	,	,	,
13286	805	23	the	the	DT
13286	805	24	only	only	JJ
13286	805	25	condition	condition	NN
13286	805	26	in	in	IN
13286	805	27	which	which	WDT
13286	805	28	they	-PRON-	PRP
13286	805	29	are	be	VBP
13286	805	30	fit	fit	JJ
13286	805	31	to	to	TO
13286	805	32	roast	roast	VB
13286	805	33	;	;	:
13286	805	34	turkeys	turkey	NNS
13286	805	35	take	take	VBP
13286	805	36	from	from	IN
13286	805	37	one	one	CD
13286	805	38	to	to	IN
13286	805	39	two	two	CD
13286	805	40	hours	hour	NNS
13286	805	41	and	and	CC
13286	805	42	even	even	RB
13286	805	43	more	more	RBR
13286	805	44	if	if	IN
13286	805	45	exceptionally	exceptionally	RB
13286	805	46	large	large	JJ
13286	805	47	.	.	.
13286	806	1	Game	game	NN
13286	806	2	takes	take	VBZ
13286	806	3	longer	long	RBR
13286	806	4	in	in	IN
13286	806	5	proportion	proportion	NN
13286	806	6	to	to	IN
13286	806	7	its	-PRON-	PRP$
13286	806	8	size	size	NN
13286	806	9	than	than	IN
13286	806	10	poultry	poultry	NN
13286	806	11	,	,	,
13286	806	12	and	and	CC
13286	806	13	all	all	DT
13286	806	14	birds	bird	NNS
13286	806	15	require	require	VBP
13286	806	16	better	well	JJR
13286	806	17	and	and	CC
13286	806	18	more	more	JJR
13286	806	19	cooking	cooking	NN
13286	806	20	than	than	IN
13286	806	21	beef	beef	NN
13286	806	22	or	or	CC
13286	806	23	mutton	mutton	NN
13286	806	24	.	.	.
13286	807	1	[	[	-LRB-
13286	807	2	Illustration	illustration	NN
13286	807	3	]	]	-RRB-
13286	807	4	Beef	Beef	NNP
13286	807	5	Collops	Collops	NNP
13286	807	6	1	1	CD
13286	807	7	lb	lb	RB
13286	807	8	.	.	.
13286	808	1	hamburg	hamburg	NNP
13286	808	2	steak	steak	NNP
13286	808	3	1	1	CD
13286	808	4	chopped	chop	VBN
13286	808	5	onion	onion	NN
13286	808	6	2	2	CD
13286	808	7	tablespoonfuls	tablespoonful	VBZ
13286	808	8	Crisco	Crisco	NNP
13286	808	9	1	1	CD
13286	808	10	cupful	cupful	JJ
13286	808	11	water	water	NN
13286	808	12	or	or	CC
13286	808	13	stock	stock	NN
13286	808	14	1	1	CD
13286	808	15	tablespoonful	tablespoonful	JJ
13286	808	16	flour	flour	NN
13286	808	17	Salt	Salt	NNP
13286	808	18	and	and	CC
13286	808	19	pepper	pepper	NN
13286	808	20	to	to	TO
13286	808	21	taste	taste	NN
13286	808	22	1	1	CD
13286	808	23	teaspoonful	teaspoonful	JJ
13286	808	24	mushroom	mushroom	NN
13286	808	25	catsup	catsup	NN
13286	808	26	or	or	CC
13286	808	27	Worcestershire	Worcestershire	NNP
13286	808	28	sauce	sauce	NN
13286	808	29	Sippets	sippet	NNS
13286	808	30	of	of	IN
13286	808	31	toast	toast	NN
13286	808	32	or	or	CC
13286	808	33	croutons	crouton	NNS
13286	808	34	Mashed	mash	VBN
13286	808	35	potatoes	potato	NNS
13286	808	36	or	or	CC
13286	808	37	plain	plain	JJ
13286	808	38	boiled	boil	VBN
13286	808	39	rice	rice	NN
13286	808	40	Melt	Melt	NNP
13286	808	41	Crisco	Crisco	NNP
13286	808	42	in	in	IN
13286	808	43	saucepan	saucepan	NN
13286	808	44	,	,	,
13286	808	45	put	put	VBN
13286	808	46	in	in	IN
13286	808	47	beef	beef	NN
13286	808	48	and	and	CC
13286	808	49	onion	onion	NN
13286	808	50	and	and	CC
13286	808	51	fry	fry	NNP
13286	808	52	light	light	NNP
13286	808	53	brown	brown	NNP
13286	808	54	,	,	,
13286	808	55	then	then	RB
13286	808	56	sprinkle	sprinkle	VB
13286	808	57	in	in	IN
13286	808	58	flour	flour	NN
13286	808	59	,	,	,
13286	808	60	add	add	VB
13286	808	61	water	water	NN
13286	808	62	or	or	CC
13286	808	63	stock	stock	NN
13286	808	64	,	,	,
13286	808	65	catsup	catsup	NN
13286	808	66	or	or	CC
13286	808	67	sauce	sauce	NN
13286	808	68	,	,	,
13286	808	69	and	and	CC
13286	808	70	seasonings	seasoning	NNS
13286	808	71	.	.	.
13286	809	1	Cover	cover	NN
13286	809	2	pan	pan	NN
13286	809	3	and	and	CC
13286	809	4	let	let	VB
13286	809	5	contents	content	NNS
13286	809	6	simmer	simmer	VB
13286	809	7	very	very	RB
13286	809	8	gently	gently	RB
13286	809	9	forty	forty	CD
13286	809	10	-	-	HYPH
13286	809	11	five	five	CD
13286	809	12	minutes	minute	NNS
13286	809	13	.	.	.
13286	810	1	Arrange	arrange	VB
13286	810	2	collops	collop	NNS
13286	810	3	on	on	IN
13286	810	4	hot	hot	JJ
13286	810	5	platter	platter	NN
13286	810	6	with	with	IN
13286	810	7	border	border	NN
13286	810	8	of	of	IN
13286	810	9	sippets	sippet	NNS
13286	810	10	of	of	IN
13286	810	11	toast	toast	NN
13286	810	12	or	or	CC
13286	810	13	croutons	crouton	NNS
13286	810	14	,	,	,
13286	810	15	or	or	CC
13286	810	16	border	border	NN
13286	810	17	of	of	IN
13286	810	18	hot	hot	JJ
13286	810	19	mashed	mash	VBN
13286	810	20	potatoes	potato	NNS
13286	810	21	,	,	,
13286	810	22	or	or	CC
13286	810	23	plain	plain	JJ
13286	810	24	boiled	boil	VBN
13286	810	25	rice	rice	NN
13286	810	26	.	.	.
13286	811	1	Braised	Braised	NNP
13286	811	2	Loin	Loin	NNP
13286	811	3	of	of	IN
13286	811	4	Mutton	Mutton	NNP
13286	811	5	3	3	CD
13286	811	6	lbs	lbs	NN
13286	811	7	.	.	.
13286	812	1	loin	loin	NNP
13286	812	2	mutton	mutton	NNP
13286	812	3	3	3	CD
13286	812	4	tablespoonfuls	tablespoonful	VBZ
13286	812	5	Crisco	Crisco	NNP
13286	812	6	1	1	CD
13286	812	7	celery	celery	NN
13286	812	8	stalk	stalk	NN
13286	812	9	1/2	1/2	CD
13286	812	10	teaspoonful	teaspoonful	JJ
13286	812	11	whole	whole	JJ
13286	812	12	white	white	JJ
13286	812	13	peppers	pepper	NNS
13286	812	14	1	1	CD
13286	812	15	bunch	bunch	NN
13286	812	16	sweet	sweet	JJ
13286	812	17	herbs	herb	NNS
13286	812	18	Salt	salt	NN
13286	812	19	,	,	,
13286	812	20	pepper	pepper	NN
13286	812	21	,	,	,
13286	812	22	and	and	CC
13286	812	23	red	red	JJ
13286	812	24	pepper	pepper	NN
13286	812	25	to	to	TO
13286	812	26	taste	taste	NN
13286	812	27	1	1	CD
13286	812	28	turnip	turnip	NN
13286	812	29	1	1	CD
13286	812	30	carrot	carrot	NNP
13286	812	31	3	3	CD
13286	812	32	cloves	clove	NNS
13286	812	33	2	2	CD
13286	812	34	sprigs	sprig	NNS
13286	812	35	parsley	parsley	NN
13286	812	36	4	4	CD
13286	812	37	tablespoonfuls	tablespoonful	NNS
13286	812	38	flour	flour	NN
13286	812	39	12	12	CD
13286	812	40	button	button	NN
13286	812	41	mushrooms	mushroom	NNS
13286	812	42	1	1	CD
13286	812	43	onion	onion	NN
13286	812	44	Remove	remove	VB
13286	812	45	bone	bone	NN
13286	812	46	from	from	IN
13286	812	47	mutton	mutton	NN
13286	812	48	,	,	,
13286	812	49	rub	rub	VB
13286	812	50	with	with	IN
13286	812	51	a	a	DT
13286	812	52	little	little	JJ
13286	812	53	salt	salt	NN
13286	812	54	,	,	,
13286	812	55	pepper	pepper	NN
13286	812	56	and	and	CC
13286	812	57	red	red	JJ
13286	812	58	pepper	pepper	NN
13286	812	59	mixed	mix	VBN
13286	812	60	together	together	RB
13286	812	61	;	;	:
13286	812	62	roll	roll	VB
13286	812	63	up	up	RP
13286	812	64	and	and	CC
13286	812	65	tie	tie	VB
13286	812	66	in	in	IN
13286	812	67	neat	neat	JJ
13286	812	68	roll	roll	NN
13286	812	69	with	with	IN
13286	812	70	tape	tape	NN
13286	812	71	;	;	:
13286	812	72	cut	cut	VB
13286	812	73	up	up	RP
13286	812	74	celery	celery	NN
13286	812	75	,	,	,
13286	812	76	onion	onion	NN
13286	812	77	,	,	,
13286	812	78	carrot	carrot	NN
13286	812	79	and	and	CC
13286	812	80	turnip	turnip	NNP
13286	812	81	,	,	,
13286	812	82	and	and	CC
13286	812	83	lay	lie	VBD
13286	812	84	them	-PRON-	PRP
13286	812	85	at	at	IN
13286	812	86	bottom	bottom	NN
13286	812	87	of	of	IN
13286	812	88	saucepan	saucepan	NN
13286	812	89	with	with	IN
13286	812	90	herbs	herb	NNS
13286	812	91	and	and	CC
13286	812	92	parsley	parsley	NN
13286	812	93	;	;	:
13286	812	94	lay	lie	VBD
13286	812	95	mutton	mutton	NN
13286	812	96	on	on	IN
13286	812	97	top	top	NN
13286	812	98	of	of	IN
13286	812	99	these	these	DT
13286	812	100	,	,	,
13286	812	101	and	and	CC
13286	812	102	pour	pour	VB
13286	812	103	enough	enough	JJ
13286	812	104	boiling	boiling	NN
13286	812	105	water	water	NN
13286	812	106	to	to	IN
13286	812	107	three	three	CD
13286	812	108	parts	part	NNS
13286	812	109	cover	cover	VB
13286	812	110	it	-PRON-	PRP
13286	812	111	,	,	,
13286	812	112	and	and	CC
13286	812	113	simmer	simmer	VB
13286	812	114	slowly	slowly	RB
13286	812	115	two	two	CD
13286	812	116	hours	hour	NNS
13286	812	117	;	;	:
13286	812	118	lift	lift	VB
13286	812	119	mutton	mutton	NN
13286	812	120	into	into	IN
13286	812	121	roasting	roast	VBG
13286	812	122	tin	tin	NN
13286	812	123	with	with	IN
13286	812	124	a	a	DT
13286	812	125	few	few	JJ
13286	812	126	tablespoonfuls	tablespoonful	NNS
13286	812	127	of	of	IN
13286	812	128	the	the	DT
13286	812	129	gravy	gravy	NN
13286	812	130	;	;	:
13286	812	131	set	set	VBN
13286	812	132	in	in	IN
13286	812	133	hot	hot	JJ
13286	812	134	oven	oven	NN
13286	812	135	until	until	IN
13286	812	136	brown	brown	NNP
13286	812	137	;	;	:
13286	812	138	strain	strain	VB
13286	812	139	gravy	gravy	NNP
13286	812	140	and	and	CC
13286	812	141	skim	skim	NNP
13286	812	142	off	off	IN
13286	812	143	fat	fat	NN
13286	812	144	,	,	,
13286	812	145	melt	melt	NNP
13286	812	146	Crisco	Crisco	NNP
13286	812	147	in	in	IN
13286	812	148	saucepan	saucepan	NN
13286	812	149	,	,	,
13286	812	150	add	add	VB
13286	812	151	flour	flour	NN
13286	812	152	,	,	,
13286	812	153	then	then	RB
13286	812	154	add	add	VB
13286	812	155	gravy	gravy	NN
13286	812	156	gradually	gradually	RB
13286	812	157	,	,	,
13286	812	158	seasoning	seasoning	NN
13286	812	159	of	of	IN
13286	812	160	salt	salt	NN
13286	812	161	and	and	CC
13286	812	162	pepper	pepper	NN
13286	812	163	,	,	,
13286	812	164	mushrooms	mushroom	NNS
13286	812	165	,	,	,
13286	812	166	and	and	CC
13286	812	167	boil	boil	VB
13286	812	168	eight	eight	CD
13286	812	169	minutes	minute	NNS
13286	812	170	.	.	.
13286	813	1	Set	Set	VBN
13286	813	2	mutton	mutton	NN
13286	813	3	on	on	IN
13286	813	4	hot	hot	JJ
13286	813	5	platter	platter	NN
13286	813	6	with	with	IN
13286	813	7	mushrooms	mushroom	NNS
13286	813	8	round	round	JJ
13286	813	9	,	,	,
13286	813	10	and	and	CC
13286	813	11	gravy	gravy	NN
13286	813	12	strained	strain	VBD
13286	813	13	over	over	RP
13286	813	14	.	.	.
13286	814	1	Chicken	chicken	VB
13286	814	2	a	a	DT
13286	814	3	la	la	JJ
13286	814	4	Tartare	tartare	NN
13286	814	5	1	1	CD
13286	814	6	young	young	JJ
13286	814	7	chicken	chicken	NN
13286	814	8	1	1	CD
13286	814	9	egg	egg	NN
13286	814	10	3/4	3/4	CD
13286	814	11	cupful	cupful	JJ
13286	814	12	Crisco	Crisco	NNP
13286	814	13	Breadcrumbs	Breadcrumbs	NNP
13286	814	14	Salt	Salt	NNP
13286	814	15	and	and	CC
13286	814	16	pepper	pepper	NN
13286	814	17	to	to	TO
13286	814	18	taste	taste	VB
13286	814	19	Mixed	mixed	JJ
13286	814	20	pickles	pickle	NNS
13286	814	21	Tartare	tartare	VBP
13286	814	22	sauce	sauce	NN
13286	814	23	Singe	Singe	NNP
13286	814	24	,	,	,
13286	814	25	empty	empty	JJ
13286	814	26	,	,	,
13286	814	27	and	and	CC
13286	814	28	split	split	VBD
13286	814	29	chicken	chicken	NN
13286	814	30	in	in	IN
13286	814	31	half	half	DT
13286	814	32	;	;	:
13286	814	33	take	take	VB
13286	814	34	breastbone	breastbone	NN
13286	814	35	out	out	RP
13286	814	36	and	and	CC
13286	814	37	sprinkle	sprinkle	VB
13286	814	38	salt	salt	NN
13286	814	39	and	and	CC
13286	814	40	pepper	pepper	NN
13286	814	41	over	over	RP
13286	814	42	.	.	.
13286	815	1	Melt	Melt	NNP
13286	815	2	1/2	1/2	CD
13286	815	3	cupful	cupful	JJ
13286	815	4	Crisco	Crisco	NNP
13286	815	5	in	in	IN
13286	815	6	frying	fry	VBG
13286	815	7	pan	pan	NN
13286	815	8	and	and	CC
13286	815	9	fry	fry	NN
13286	815	10	chicken	chicken	NN
13286	815	11	half	half	JJ
13286	815	12	hour	hour	NN
13286	815	13	,	,	,
13286	815	14	turning	turn	VBG
13286	815	15	it	-PRON-	PRP
13286	815	16	now	now	RB
13286	815	17	and	and	CC
13286	815	18	then	then	RB
13286	815	19	.	.	.
13286	816	1	Remove	remove	VB
13286	816	2	from	from	IN
13286	816	3	pan	pan	NN
13286	816	4	and	and	CC
13286	816	5	place	place	NN
13286	816	6	between	between	IN
13286	816	7	two	two	CD
13286	816	8	dishes	dish	NNS
13286	816	9	with	with	IN
13286	816	10	heavy	heavy	JJ
13286	816	11	weight	weight	NN
13286	816	12	on	on	IN
13286	816	13	top	top	NN
13286	816	14	,	,	,
13286	816	15	till	till	IN
13286	816	16	it	-PRON-	PRP
13286	816	17	is	be	VBZ
13286	816	18	nearly	nearly	RB
13286	816	19	cold	cold	JJ
13286	816	20	.	.	.
13286	817	1	Then	then	RB
13286	817	2	dip	dip	VB
13286	817	3	in	in	IN
13286	817	4	egg	egg	NN
13286	817	5	beaten	beat	VBN
13286	817	6	up	up	RP
13286	817	7	,	,	,
13286	817	8	and	and	CC
13286	817	9	roll	roll	VB
13286	817	10	in	in	RP
13286	817	11	breadcrumbs	breadcrumb	NNS
13286	817	12	.	.	.
13286	818	1	Melt	Melt	NNP
13286	818	2	remaining	remain	VBG
13286	818	3	Crisco	Crisco	NNP
13286	818	4	,	,	,
13286	818	5	then	then	RB
13286	818	6	sprinkle	sprinkle	VB
13286	818	7	it	-PRON-	PRP
13286	818	8	all	all	DT
13286	818	9	over	over	IN
13286	818	10	chicken	chicken	NN
13286	818	11	;	;	:
13286	818	12	roll	roll	NN
13286	818	13	in	in	RP
13286	818	14	breadcrumbs	breadcrumb	NNS
13286	818	15	once	once	RB
13286	818	16	more	more	RBR
13286	818	17	.	.	.
13286	819	1	Fry	fry	NN
13286	819	2	in	in	IN
13286	819	3	hot	hot	JJ
13286	819	4	Crisco	Crisco	NNP
13286	819	5	to	to	IN
13286	819	6	golden	golden	JJ
13286	819	7	color	color	NN
13286	819	8	.	.	.
13286	820	1	Serve	serve	VB
13286	820	2	at	at	IN
13286	820	3	once	once	RB
13286	820	4	with	with	IN
13286	820	5	a	a	DT
13286	820	6	garnish	garnish	NN
13286	820	7	of	of	IN
13286	820	8	chopped	chop	VBN
13286	820	9	pickles	pickle	NNS
13286	820	10	,	,	,
13286	820	11	and	and	CC
13286	820	12	tartare	tartare	NN
13286	820	13	sauce	sauce	NN
13286	820	14	.	.	.
13286	821	1	Chicken	Chicken	NNP
13286	821	2	en	en	IN
13286	821	3	Casserole	Casserole	NNP
13286	821	4	1	1	CD
13286	821	5	tender	tender	NN
13286	821	6	chicken	chicken	NN
13286	821	7	for	for	IN
13286	821	8	roasting	roast	VBG
13286	821	9	1/2	1/2	CD
13286	821	10	cupful	cupful	JJ
13286	821	11	Crisco	Crisco	NNP
13286	821	12	Salt	Salt	NNP
13286	821	13	and	and	CC
13286	821	14	pepper	pepper	NN
13286	821	15	1	1	CD
13286	821	16	pint	pint	NN
13286	821	17	hot	hot	JJ
13286	821	18	water	water	NN
13286	821	19	1	1	CD
13286	821	20	cupful	cupful	JJ
13286	821	21	hot	hot	JJ
13286	821	22	sweet	sweet	JJ
13286	821	23	cream	cream	NN
13286	821	24	2	2	CD
13286	821	25	cupfuls	cupful	NNS
13286	821	26	chopped	chop	VBN
13286	821	27	mushrooms	mushroom	NNS
13286	821	28	1	1	CD
13286	821	29	tablespoonful	tablespoonful	JJ
13286	821	30	chopped	chop	VBN
13286	821	31	parsley	parsley	NN
13286	821	32	Clean	clean	JJ
13286	821	33	chicken	chicken	NN
13286	821	34	,	,	,
13286	821	35	split	split	VBD
13286	821	36	down	down	RP
13286	821	37	back	back	RB
13286	821	38	,	,	,
13286	821	39	and	and	CC
13286	821	40	lay	lie	VBD
13286	821	41	breast	breast	RB
13286	821	42	upward	upward	RB
13286	821	43	,	,	,
13286	821	44	in	in	IN
13286	821	45	casserole	casserole	NN
13286	821	46	.	.	.
13286	822	1	Spread	spread	VB
13286	822	2	Crisco	Crisco	NNP
13286	822	3	over	over	IN
13286	822	4	breast	breast	NN
13286	822	5	,	,	,
13286	822	6	dust	dust	NN
13286	822	7	with	with	IN
13286	822	8	salt	salt	NN
13286	822	9	and	and	CC
13286	822	10	pepper	pepper	NN
13286	822	11	,	,	,
13286	822	12	add	add	VB
13286	822	13	hot	hot	JJ
13286	822	14	water	water	NN
13286	822	15	,	,	,
13286	822	16	cover	cover	VB
13286	822	17	closely	closely	RB
13286	822	18	and	and	CC
13286	822	19	cook	cook	NN
13286	822	20	in	in	IN
13286	822	21	hot	hot	JJ
13286	822	22	oven	oven	NNP
13286	822	23	one	one	CD
13286	822	24	hour	hour	NN
13286	822	25	.	.	.
13286	823	1	When	when	WRB
13286	823	2	nearly	nearly	RB
13286	823	3	tender	tender	JJ
13286	823	4	,	,	,
13286	823	5	put	put	VBN
13286	823	6	in	in	IN
13286	823	7	the	the	DT
13286	823	8	cream	cream	NN
13286	823	9	,	,	,
13286	823	10	mushrooms	mushroom	NNS
13286	823	11	,	,	,
13286	823	12	and	and	CC
13286	823	13	parsley	parsley	NN
13286	823	14	;	;	:
13286	823	15	cover	cover	VB
13286	823	16	again	again	RB
13286	823	17	and	and	CC
13286	823	18	cook	cook	VB
13286	823	19	twenty	twenty	CD
13286	823	20	minutes	minute	NNS
13286	823	21	longer	long	RBR
13286	823	22	.	.	.
13286	824	1	Serve	serve	VB
13286	824	2	hot	hot	JJ
13286	824	3	in	in	IN
13286	824	4	the	the	DT
13286	824	5	casserole	casserole	NN
13286	824	6	.	.	.
13286	825	1	Oysters	oyster	NNS
13286	825	2	are	be	VBP
13286	825	3	sometimes	sometimes	RB
13286	825	4	substituted	substitute	VBN
13286	825	5	for	for	IN
13286	825	6	mushrooms	mushroom	NNS
13286	825	7	,	,	,
13286	825	8	and	and	CC
13286	825	9	will	will	MD
13286	825	10	be	be	VB
13286	825	11	found	find	VBN
13286	825	12	to	to	TO
13286	825	13	impart	impart	VB
13286	825	14	a	a	DT
13286	825	15	pleasing	pleasing	JJ
13286	825	16	flavor	flavor	NN
13286	825	17	.	.	.
13286	826	1	Curried	Curried	NNP
13286	826	2	Ox	Ox	NNP
13286	826	3	-	-	HYPH
13286	826	4	Tongue	Tongue	NNP
13286	826	5	6	6	CD
13286	826	6	slices	slice	NNS
13286	826	7	cooked	cook	VBD
13286	826	8	ox	ox	NN
13286	826	9	-	-	HYPH
13286	826	10	tongue	tongue	NN
13286	826	11	3	3	CD
13286	826	12	tablespoonfuls	tablespoonful	NNS
13286	826	13	Crisco	Crisco	NNP
13286	826	14	2	2	CD
13286	826	15	teaspoonfuls	teaspoonfuls	NNP
13286	826	16	curry	curry	NNP
13286	826	17	powder	powder	NN
13286	826	18	6	6	CD
13286	826	19	chopped	chop	VBN
13286	826	20	mushrooms	mushroom	NNS
13286	826	21	1	1	CD
13286	826	22	cupful	cupful	JJ
13286	826	23	brown	brown	JJ
13286	826	24	sauce	sauce	NN
13286	826	25	1	1	CD
13286	826	26	dinner	dinner	NN
13286	826	27	roll	roll	NN
13286	826	28	1	1	CD
13286	826	29	egg	egg	NN
13286	826	30	1	1	CD
13286	826	31	cupful	cupful	JJ
13286	826	32	boiled	boil	VBN
13286	826	33	rice	rice	NN
13286	826	34	_	_	NNP
13286	826	35	For	for	IN
13286	826	36	tongue	tongue	NN
13286	826	37	.	.	.
13286	826	38	_	_	NNP
13286	826	39	Cut	Cut	NNP
13286	826	40	slices	slice	NNS
13286	826	41	of	of	IN
13286	826	42	tongue	tongue	NN
13286	826	43	,	,	,
13286	826	44	fry	fry	NN
13286	826	45	in	in	IN
13286	826	46	Crisco	Crisco	NNP
13286	826	47	,	,	,
13286	826	48	season	season	NN
13286	826	49	with	with	IN
13286	826	50	1/4	1/4	CD
13286	826	51	teaspoonful	teaspoonful	JJ
13286	826	52	salt	salt	NN
13286	826	53	and	and	CC
13286	826	54	curry	curry	NN
13286	826	55	powder	powder	NN
13286	826	56	,	,	,
13286	826	57	then	then	RB
13286	826	58	add	add	VB
13286	826	59	mushrooms	mushroom	NNS
13286	826	60	,	,	,
13286	826	61	and	and	CC
13286	826	62	brown	brown	JJ
13286	826	63	sauce	sauce	NN
13286	826	64	,	,	,
13286	826	65	simmer	simmer	NN
13286	826	66	ten	ten	CD
13286	826	67	minutes	minute	NNS
13286	826	68	.	.	.
13286	827	1	Cut	cut	VB
13286	827	2	large	large	JJ
13286	827	3	dinner	dinner	NN
13286	827	4	roll	roll	NN
13286	827	5	into	into	IN
13286	827	6	slices	slice	NNS
13286	827	7	,	,	,
13286	827	8	and	and	CC
13286	827	9	toast	toast	VB
13286	827	10	them	-PRON-	PRP
13286	827	11	lightly	lightly	RB
13286	827	12	on	on	IN
13286	827	13	both	both	DT
13286	827	14	sides	side	NNS
13286	827	15	;	;	:
13286	827	16	dip	dip	VB
13286	827	17	them	-PRON-	PRP
13286	827	18	in	in	IN
13286	827	19	egg	egg	NN
13286	827	20	well	well	UH
13286	827	21	beaten	beat	VBN
13286	827	22	then	then	RB
13286	827	23	fry	fry	VB
13286	827	24	in	in	IN
13286	827	25	hot	hot	JJ
13286	827	26	Crisco	Crisco	NNP
13286	827	27	and	and	CC
13286	827	28	drain	drain	NN
13286	827	29	.	.	.
13286	828	1	Dish	dish	VB
13286	828	2	up	up	RP
13286	828	3	slices	slice	NNS
13286	828	4	of	of	IN
13286	828	5	tongue	tongue	NN
13286	828	6	alternately	alternately	RB
13286	828	7	with	with	IN
13286	828	8	fried	fried	JJ
13286	828	9	slices	slice	NNS
13286	828	10	of	of	IN
13286	828	11	roll	roll	NN
13286	828	12	,	,	,
13286	828	13	pour	pour	VBP
13286	828	14	sauce	sauce	NN
13286	828	15	round	round	NN
13286	828	16	base	base	NN
13286	828	17	,	,	,
13286	828	18	and	and	CC
13286	828	19	serve	serve	VB
13286	828	20	with	with	IN
13286	828	21	boiled	boil	VBN
13286	828	22	rice	rice	NN
13286	828	23	.	.	.
13286	829	1	_	_	NNP
13286	829	2	For	for	IN
13286	829	3	brown	brown	JJ
13286	829	4	sauce	sauce	NN
13286	829	5	.	.	.
13286	829	6	_	_	NNP
13286	829	7	Melt	Melt	NNP
13286	829	8	3	3	CD
13286	829	9	tablespoonfuls	tablespoonful	VBZ
13286	829	10	Crisco	Crisco	NNP
13286	829	11	,	,	,
13286	829	12	add	add	VB
13286	829	13	1	1	CD
13286	829	14	chopped	chop	VBN
13286	829	15	onion	onion	NN
13286	829	16	,	,	,
13286	829	17	piece	piece	NN
13286	829	18	of	of	IN
13286	829	19	carrot	carrot	NNP
13286	829	20	,	,	,
13286	829	21	2	2	CD
13286	829	22	mushrooms	mushroom	NNS
13286	829	23	,	,	,
13286	829	24	and	and	CC
13286	829	25	fry	fry	VB
13286	829	26	a	a	DT
13286	829	27	good	good	JJ
13286	829	28	brown	brown	JJ
13286	829	29	color	color	NN
13286	829	30	;	;	:
13286	829	31	stir	stir	NN
13286	829	32	in	in	IN
13286	829	33	2	2	CD
13286	829	34	tablespoonfuls	tablespoonful	NNS
13286	829	35	flour	flour	NN
13286	829	36	and	and	CC
13286	829	37	fry	fry	VB
13286	829	38	it	-PRON-	PRP
13286	829	39	also	also	RB
13286	829	40	;	;	:
13286	829	41	then	then	RB
13286	829	42	add	add	VB
13286	829	43	1	1	CD
13286	829	44	cupful	cupful	JJ
13286	829	45	stock	stock	NN
13286	829	46	or	or	CC
13286	829	47	water	water	NN
13286	829	48	and	and	CC
13286	829	49	few	few	JJ
13286	829	50	drops	drop	NNS
13286	829	51	of	of	IN
13286	829	52	kitchen	kitchen	NN
13286	829	53	boquet	boquet	NN
13286	829	54	.	.	.
13286	830	1	Let	let	VB
13286	830	2	all	all	DT
13286	830	3	cook	cook	VB
13286	830	4	ten	ten	CD
13286	830	5	minutes	minute	NNS
13286	830	6	,	,	,
13286	830	7	stirring	stir	VBG
13286	830	8	constantly	constantly	RB
13286	830	9	add	add	VBP
13286	830	10	seasoning	seasoning	NN
13286	830	11	of	of	IN
13286	830	12	salt	salt	NN
13286	830	13	and	and	CC
13286	830	14	pepper	pepper	NN
13286	830	15	,	,	,
13286	830	16	and	and	CC
13286	830	17	strain	strain	VB
13286	830	18	for	for	IN
13286	830	19	use	use	NN
13286	830	20	.	.	.
13286	831	1	Sufficient	sufficient	JJ
13286	831	2	for	for	IN
13286	831	3	6	6	CD
13286	831	4	slices	slice	NNS
13286	831	5	.	.	.
13286	832	1	Fried	Fried	NNP
13286	832	2	Chicken	Chicken	NNP
13286	832	3	Chicken	Chicken	NNP
13286	832	4	Crisco	Crisco	NNP
13286	832	5	Select	Select	NNP
13286	832	6	young	young	JJ
13286	832	7	tender	tender	NN
13286	832	8	chickens	chicken	NNS
13286	832	9	and	and	CC
13286	832	10	disjoint	disjoint	NN
13286	832	11	.	.	.
13286	833	1	Wash	wash	VB
13286	833	2	carefully	carefully	RB
13286	833	3	and	and	CC
13286	833	4	let	let	VB
13286	833	5	stand	stand	VB
13286	833	6	over	over	IN
13286	833	7	night	night	NN
13286	833	8	in	in	IN
13286	833	9	refrigerator	refrigerator	NN
13286	833	10	.	.	.
13286	834	1	A	a	DT
13286	834	2	_	_	NNP
13286	834	3	(	(	-LRB-
13286	834	4	Kate	Kate	NNP
13286	834	5	B.	B.	NNP
13286	834	6	Vaughn	Vaughn	NNP
13286	834	7	)	)	-RRB-
13286	834	8	_	_	NNP
13286	834	9	Drain	Drain	NNP
13286	834	10	chicken	chicken	NN
13286	834	11	but	but	CC
13286	834	12	do	do	VBP
13286	834	13	not	not	RB
13286	834	14	wipe	wipe	VB
13286	834	15	dry	dry	JJ
13286	834	16	.	.	.
13286	835	1	Season	season	NN
13286	835	2	with	with	IN
13286	835	3	salt	salt	NN
13286	835	4	and	and	CC
13286	835	5	white	white	JJ
13286	835	6	pepper	pepper	NN
13286	835	7	and	and	CC
13286	835	8	dredge	dredge	NN
13286	835	9	well	well	RB
13286	835	10	with	with	IN
13286	835	11	flour	flour	NN
13286	835	12	.	.	.
13286	836	1	Fry	fry	NN
13286	836	2	in	in	IN
13286	836	3	deep	deep	JJ
13286	836	4	Crisco	Crisco	NNP
13286	836	5	hot	hot	JJ
13286	836	6	enough	enough	RB
13286	836	7	to	to	TO
13286	836	8	brown	brown	VB
13286	836	9	a	a	DT
13286	836	10	crumb	crumb	NN
13286	836	11	of	of	IN
13286	836	12	bread	bread	NN
13286	836	13	in	in	IN
13286	836	14	sixty	sixty	CD
13286	836	15	seconds	second	NNS
13286	836	16	.	.	.
13286	837	1	It	-PRON-	PRP
13286	837	2	requires	require	VBZ
13286	837	3	from	from	IN
13286	837	4	ten	ten	CD
13286	837	5	to	to	IN
13286	837	6	twelve	twelve	CD
13286	837	7	minutes	minute	NNS
13286	837	8	to	to	TO
13286	837	9	fry	fry	VB
13286	837	10	chicken	chicken	NN
13286	837	11	.	.	.
13286	838	1	Drain	drain	NN
13286	838	2	and	and	CC
13286	838	3	place	place	NN
13286	838	4	on	on	IN
13286	838	5	a	a	DT
13286	838	6	hot	hot	JJ
13286	838	7	platter	platter	NN
13286	838	8	garnished	garnish	VBN
13286	838	9	with	with	IN
13286	838	10	parsley	parsley	NN
13286	838	11	and	and	CC
13286	838	12	rice	rice	NN
13286	838	13	croquettes	croquette	NNS
13286	838	14	.	.	.
13286	839	1	B	B	NNP
13286	839	2	_	_	NNP
13286	839	3	(	(	-LRB-
13286	839	4	Kate	Kate	NNP
13286	839	5	B.	B.	NNP
13286	839	6	Vaughn	Vaughn	NNP
13286	839	7	)	)	-RRB-
13286	839	8	_	_	NNP
13286	839	9	Make	Make	NNP
13286	839	10	batter	batter	NN
13286	839	11	of	of	IN
13286	839	12	1	1	CD
13286	839	13	cupful	cupful	JJ
13286	839	14	flour	flour	NN
13286	839	15	,	,	,
13286	839	16	1	1	CD
13286	839	17	teaspoonful	teaspoonful	JJ
13286	839	18	salt	salt	NN
13286	839	19	,	,	,
13286	839	20	2	2	CD
13286	839	21	grains	grain	VBZ
13286	839	22	white	white	JJ
13286	839	23	pepper	pepper	NN
13286	839	24	,	,	,
13286	839	25	1/2	1/2	CD
13286	839	26	cupful	cupful	JJ
13286	839	27	water	water	NN
13286	839	28	,	,	,
13286	839	29	2	2	CD
13286	839	30	well	well	RB
13286	839	31	beaten	beat	VBN
13286	839	32	eggs	egg	NNS
13286	839	33	,	,	,
13286	839	34	and	and	CC
13286	839	35	1	1	CD
13286	839	36	tablespoonful	tablespoonful	JJ
13286	839	37	melted	melt	VBN
13286	839	38	Crisco	Crisco	NNP
13286	839	39	.	.	.
13286	840	1	Have	have	VB
13286	840	2	kettle	kettle	NN
13286	840	3	of	of	IN
13286	840	4	Crisco	Crisco	NNP
13286	840	5	hot	hot	JJ
13286	840	6	enough	enough	RB
13286	840	7	to	to	TO
13286	840	8	turn	turn	VB
13286	840	9	crumb	crumb	RB
13286	840	10	of	of	IN
13286	840	11	bread	bread	NN
13286	840	12	a	a	DT
13286	840	13	golden	golden	JJ
13286	840	14	brown	brown	NN
13286	840	15	in	in	IN
13286	840	16	sixty	sixty	CD
13286	840	17	seconds	second	NNS
13286	840	18	.	.	.
13286	841	1	Drain	drain	NN
13286	841	2	chicken	chicken	NN
13286	841	3	but	but	CC
13286	841	4	do	do	VBP
13286	841	5	not	not	RB
13286	841	6	dry	dry	VB
13286	841	7	.	.	.
13286	842	1	Dip	dip	VB
13286	842	2	each	each	DT
13286	842	3	joint	joint	JJ
13286	842	4	separately	separately	RB
13286	842	5	in	in	IN
13286	842	6	batter	batter	NN
13286	842	7	and	and	CC
13286	842	8	fry	fry	NN
13286	842	9	in	in	IN
13286	842	10	the	the	DT
13286	842	11	Crisco	Crisco	NNP
13286	842	12	until	until	IN
13286	842	13	golden	golden	NNP
13286	842	14	brown	brown	NNP
13286	842	15	.	.	.
13286	843	1	It	-PRON-	PRP
13286	843	2	should	should	MD
13286	843	3	take	take	VB
13286	843	4	from	from	IN
13286	843	5	ten	ten	CD
13286	843	6	to	to	IN
13286	843	7	twelve	twelve	CD
13286	843	8	minutes	minute	NNS
13286	843	9	.	.	.
13286	844	1	Serve	serve	VB
13286	844	2	on	on	IN
13286	844	3	a	a	DT
13286	844	4	folded	fold	VBN
13286	844	5	napkin	napkin	NNP
13286	844	6	garnished	garnish	VBN
13286	844	7	with	with	IN
13286	844	8	parsley	parsley	NNP
13286	844	9	.	.	.
13286	845	1	C	C	NNP
13286	845	2	_	_	NNP
13286	845	3	(	(	-LRB-
13286	845	4	Kate	Kate	NNP
13286	845	5	B.	B.	NNP
13286	845	6	Vaughn	Vaughn	NNP
13286	845	7	)	)	-RRB-
13286	845	8	_	_	NNP
13286	845	9	Drain	Drain	NNP
13286	845	10	chicken	chicken	NN
13286	845	11	but	but	CC
13286	845	12	do	do	VBP
13286	845	13	not	not	RB
13286	845	14	wipe	wipe	VB
13286	845	15	dry	dry	JJ
13286	845	16	.	.	.
13286	846	1	Season	season	NN
13286	846	2	with	with	IN
13286	846	3	salt	salt	NN
13286	846	4	and	and	CC
13286	846	5	white	white	JJ
13286	846	6	pepper	pepper	NN
13286	846	7	and	and	CC
13286	846	8	dredge	dredge	NN
13286	846	9	well	well	RB
13286	846	10	with	with	IN
13286	846	11	flour	flour	NN
13286	846	12	.	.	.
13286	847	1	Put	put	VB
13286	847	2	three	three	CD
13286	847	3	tablespoonfuls	tablespoonful	NNS
13286	847	4	Crisco	Crisco	NNP
13286	847	5	in	in	IN
13286	847	6	frying	fry	VBG
13286	847	7	pan	pan	NN
13286	847	8	and	and	CC
13286	847	9	when	when	WRB
13286	847	10	hot	hot	JJ
13286	847	11	place	place	NN
13286	847	12	chicken	chicken	NN
13286	847	13	in	in	IN
13286	847	14	pan	pan	NN
13286	847	15	;	;	:
13286	847	16	cover	cover	NN
13286	847	17	,	,	,
13286	847	18	and	and	CC
13286	847	19	allow	allow	VB
13286	847	20	to	to	TO
13286	847	21	steam	steam	VB
13286	847	22	for	for	IN
13286	847	23	ten	ten	CD
13286	847	24	minutes	minute	NNS
13286	847	25	.	.	.
13286	848	1	Uncover	Uncover	NNP
13286	848	2	,	,	,
13286	848	3	and	and	CC
13286	848	4	allow	allow	VB
13286	848	5	chicken	chicken	NN
13286	848	6	to	to	IN
13286	848	7	brown	brown	NNP
13286	848	8	,	,	,
13286	848	9	taking	take	VBG
13286	848	10	care	care	NN
13286	848	11	to	to	TO
13286	848	12	turn	turn	VB
13286	848	13	frequently	frequently	RB
13286	848	14	.	.	.
13286	849	1	Serve	serve	VB
13286	849	2	on	on	IN
13286	849	3	hot	hot	JJ
13286	849	4	platter	platter	NN
13286	849	5	,	,	,
13286	849	6	garnished	garnish	VBN
13286	849	7	with	with	IN
13286	849	8	parsley	parsley	NNP
13286	849	9	and	and	CC
13286	849	10	serve	serve	VB
13286	849	11	with	with	IN
13286	849	12	cream	cream	NN
13286	849	13	gravy	gravy	NN
13286	849	14	.	.	.
13286	850	1	D	d	DT
13286	850	2	Select	select	JJ
13286	850	3	medium	medium	JJ
13286	850	4	-	-	HYPH
13286	850	5	sized	sized	JJ
13286	850	6	chickens	chicken	NNS
13286	850	7	and	and	CC
13286	850	8	wash	wash	VB
13286	850	9	well	well	RB
13286	850	10	,	,	,
13286	850	11	then	then	RB
13286	850	12	cut	cut	VB
13286	850	13	into	into	IN
13286	850	14	neat	neat	JJ
13286	850	15	pieces	piece	NNS
13286	850	16	and	and	CC
13286	850	17	season	season	VB
13286	850	18	them	-PRON-	PRP
13286	850	19	.	.	.
13286	851	1	Mix	mix	VB
13286	851	2	1	1	CD
13286	851	3	cupful	cupful	JJ
13286	851	4	cornmeal	cornmeal	NN
13286	851	5	with	with	IN
13286	851	6	1	1	CD
13286	851	7	cupful	cupful	JJ
13286	851	8	flour	flour	NN
13286	851	9	,	,	,
13286	851	10	1	1	CD
13286	851	11	tablespoonful	tablespoonful	JJ
13286	851	12	salt	salt	NN
13286	851	13	and	and	CC
13286	851	14	1	1	CD
13286	851	15	tablespoonful	tablespoonful	JJ
13286	851	16	black	black	JJ
13286	851	17	pepper	pepper	NN
13286	851	18	.	.	.
13286	852	1	Dip	dip	VB
13286	852	2	each	each	DT
13286	852	3	piece	piece	NN
13286	852	4	in	in	IN
13286	852	5	mixture	mixture	NN
13286	852	6	and	and	CC
13286	852	7	fry	fry	VB
13286	852	8	in	in	IN
13286	852	9	hot	hot	JJ
13286	852	10	Crisco	Crisco	NNP
13286	852	11	twelve	twelve	CD
13286	852	12	minutes	minute	NNS
13286	852	13	.	.	.
13286	853	1	Drain	drain	VB
13286	853	2	and	and	CC
13286	853	3	serve	serve	VB
13286	853	4	with	with	IN
13286	853	5	cornmeal	cornmeal	JJ
13286	853	6	batter	batter	NN
13286	853	7	bread	bread	NN
13286	853	8	.	.	.
13286	854	1	E	E	NNP
13286	854	2	Wash	Wash	NNP
13286	854	3	young	young	JJ
13286	854	4	chicken	chicken	NN
13286	854	5	,	,	,
13286	854	6	cut	cut	VBN
13286	854	7	into	into	IN
13286	854	8	neat	neat	JJ
13286	854	9	pieces	piece	NNS
13286	854	10	,	,	,
13286	854	11	dust	dust	NN
13286	854	12	with	with	IN
13286	854	13	salt	salt	NN
13286	854	14	,	,	,
13286	854	15	pepper	pepper	NN
13286	854	16	,	,	,
13286	854	17	and	and	CC
13286	854	18	flour	flour	NN
13286	854	19	,	,	,
13286	854	20	and	and	CC
13286	854	21	fry	fry	VB
13286	854	22	in	in	IN
13286	854	23	hot	hot	JJ
13286	854	24	Crisco	Crisco	NNP
13286	854	25	twelve	twelve	CD
13286	854	26	minutes	minute	NNS
13286	854	27	.	.	.
13286	855	1	Drain	drain	NN
13286	855	2	,	,	,
13286	855	3	place	place	NN
13286	855	4	on	on	IN
13286	855	5	hot	hot	JJ
13286	855	6	platter	platter	NN
13286	855	7	,	,	,
13286	855	8	pour	pour	VBP
13286	855	9	over	over	IN
13286	855	10	it	-PRON-	PRP
13286	855	11	1/2	1/2	CD
13286	855	12	pint	pint	VBP
13286	855	13	hot	hot	JJ
13286	855	14	sweet	sweet	JJ
13286	855	15	cream	cream	NN
13286	855	16	,	,	,
13286	855	17	sprinkle	sprinkle	VB
13286	855	18	over	over	RP
13286	855	19	with	with	IN
13286	855	20	chopped	chop	VBN
13286	855	21	hot	hot	JJ
13286	855	22	roasted	roast	VBN
13286	855	23	peanuts	peanut	NNS
13286	855	24	,	,	,
13286	855	25	little	little	JJ
13286	855	26	salt	salt	NN
13286	855	27	and	and	CC
13286	855	28	pepper	pepper	NN
13286	855	29	.	.	.
13286	856	1	Fried	Fried	NNP
13286	856	2	Chicken	Chicken	NNP
13286	856	3	,	,	,
13286	856	4	Mexican	Mexican	NNP
13286	856	5	Style	Style	NNP
13286	856	6	1	1	CD
13286	856	7	tender	tender	NN
13286	856	8	chicken	chicken	NN
13286	856	9	Salt	salt	NN
13286	856	10	and	and	CC
13286	856	11	pepper	pepper	NN
13286	856	12	to	to	TO
13286	856	13	taste	taste	VB
13286	856	14	1	1	CD
13286	856	15	clove	clove	NNP
13286	856	16	garlic	garlic	NNP
13286	856	17	1	1	CD
13286	856	18	seeded	seed	VBD
13286	856	19	green	green	JJ
13286	856	20	pepper	pepper	NN
13286	856	21	2	2	CD
13286	856	22	large	large	JJ
13286	856	23	tomatoes	tomato	NNS
13286	856	24	5	5	CD
13286	856	25	tablespoonfuls	tablespoonful	NNS
13286	856	26	Crisco	Crisco	NNP
13286	856	27	Corn	Corn	NNP
13286	856	28	croquettes	croquette	VBZ
13286	856	29	For	for	IN
13286	856	30	Croquettes	croquette	NNS
13286	856	31	2	2	CD
13286	856	32	tablespoonfuls	tablespoonful	VBZ
13286	856	33	Crisco	Crisco	NNP
13286	856	34	1	1	CD
13286	856	35	can	can	MD
13286	856	36	or	or	CC
13286	856	37	14	14	CD
13286	856	38	ears	ear	NNS
13286	856	39	corn	corn	NN
13286	856	40	2	2	CD
13286	856	41	tablespoonfuls	tablespoonful	NNS
13286	856	42	flour	flour	NN
13286	856	43	2	2	CD
13286	856	44	cupfuls	cupfuls	NN
13286	856	45	milk	milk	NN
13286	856	46	1/2	1/2	CD
13286	856	47	teaspoonful	teaspoonful	JJ
13286	856	48	sugar	sugar	NN
13286	856	49	Pepper	Pepper	NNP
13286	856	50	and	and	CC
13286	856	51	salt	salt	NN
13286	856	52	to	to	TO
13286	856	53	taste	taste	NN
13286	856	54	1	1	CD
13286	856	55	egg	egg	NN
13286	856	56	Breadcrumbs	Breadcrumbs	NNPS
13286	856	57	_	_	NNP
13286	856	58	For	for	IN
13286	856	59	chicken	chicken	NN
13286	856	60	.	.	.
13286	856	61	_	_	NNP
13286	856	62	Draw	Draw	NNP
13286	856	63	,	,	,
13286	856	64	wash	wash	NN
13286	856	65	and	and	CC
13286	856	66	dry	dry	JJ
13286	856	67	chicken	chicken	NN
13286	856	68	,	,	,
13286	856	69	then	then	RB
13286	856	70	cut	cut	VBD
13286	856	71	into	into	IN
13286	856	72	neat	neat	JJ
13286	856	73	joints	joint	NNS
13286	856	74	,	,	,
13286	856	75	sprinkle	sprinkle	VB
13286	856	76	with	with	IN
13286	856	77	salt	salt	NN
13286	856	78	and	and	CC
13286	856	79	pepper	pepper	NN
13286	856	80	.	.	.
13286	857	1	Heat	Heat	NNP
13286	857	2	Crisco	Crisco	NNP
13286	857	3	in	in	IN
13286	857	4	frying	fry	VBG
13286	857	5	pan	pan	NN
13286	857	6	,	,	,
13286	857	7	add	add	VB
13286	857	8	clove	clove	NN
13286	857	9	of	of	IN
13286	857	10	garlic	garlic	NN
13286	857	11	and	and	CC
13286	857	12	pepper	pepper	NN
13286	857	13	cut	cut	NN
13286	857	14	in	in	IN
13286	857	15	small	small	JJ
13286	857	16	pieces	piece	NNS
13286	857	17	.	.	.
13286	858	1	When	when	WRB
13286	858	2	garlic	garlic	NN
13286	858	3	turns	turn	VBZ
13286	858	4	brown	brown	JJ
13286	858	5	take	take	VBP
13286	858	6	out	out	RP
13286	858	7	,	,	,
13286	858	8	put	put	VBN
13286	858	9	chicken	chicken	NN
13286	858	10	in	in	RP
13286	858	11	,	,	,
13286	858	12	fry	fry	NN
13286	858	13	till	till	IN
13286	858	14	brown	brown	NNP
13286	858	15	,	,	,
13286	858	16	then	then	RB
13286	858	17	cover	cover	VB
13286	858	18	closely	closely	RB
13286	858	19	,	,	,
13286	858	20	allow	allow	VB
13286	858	21	to	to	IN
13286	858	22	simmer	simmer	NNP
13286	858	23	till	till	IN
13286	858	24	ready	ready	JJ
13286	858	25	.	.	.
13286	859	1	A	a	DT
13286	859	2	short	short	JJ
13286	859	3	time	time	NN
13286	859	4	before	before	IN
13286	859	5	covering	cover	VBG
13286	859	6	chicken	chicken	NN
13286	859	7	,	,	,
13286	859	8	add	add	VB
13286	859	9	tomatoes	tomato	NNS
13286	859	10	peeled	peel	VBD
13286	859	11	and	and	CC
13286	859	12	cut	cut	VBN
13286	859	13	in	in	IN
13286	859	14	small	small	JJ
13286	859	15	pieces	piece	NNS
13286	859	16	.	.	.
13286	860	1	_	_	NNP
13286	860	2	For	for	IN
13286	860	3	croquettes	croquette	NNS
13286	860	4	.	.	.
13286	860	5	_	_	NNP
13286	860	6	Drain	Drain	NNP
13286	860	7	liquor	liquor	NN
13286	860	8	from	from	IN
13286	860	9	can	can	NN
13286	860	10	of	of	IN
13286	860	11	corn	corn	NN
13286	860	12	,	,	,
13286	860	13	or	or	CC
13286	860	14	grate	grate	VB
13286	860	15	ears	ear	NNS
13286	860	16	,	,	,
13286	860	17	and	and	CC
13286	860	18	chop	chop	NN
13286	860	19	kernels	kernel	NNS
13286	860	20	fine	fine	RB
13286	860	21	.	.	.
13286	861	1	Blend	Blend	NNP
13286	861	2	Crisco	Crisco	NNP
13286	861	3	and	and	CC
13286	861	4	flour	flour	NN
13286	861	5	together	together	RB
13286	861	6	in	in	IN
13286	861	7	pan	pan	NN
13286	861	8	over	over	IN
13286	861	9	fire	fire	NN
13286	861	10	,	,	,
13286	861	11	add	add	VB
13286	861	12	milk	milk	NN
13286	861	13	,	,	,
13286	861	14	stir	stir	VB
13286	861	15	till	till	IN
13286	861	16	boiling	boil	VBG
13286	861	17	and	and	CC
13286	861	18	cook	cook	VB
13286	861	19	five	five	CD
13286	861	20	minutes	minute	NNS
13286	861	21	,	,	,
13286	861	22	stirring	stir	VBG
13286	861	23	all	all	PDT
13286	861	24	the	the	DT
13286	861	25	time	time	NN
13286	861	26	,	,	,
13286	861	27	add	add	VB
13286	861	28	seasonings	seasoning	NNS
13286	861	29	,	,	,
13286	861	30	and	and	CC
13286	861	31	corn	corn	NN
13286	861	32	,	,	,
13286	861	33	and	and	CC
13286	861	34	cook	cook	VB
13286	861	35	five	five	CD
13286	861	36	minutes	minute	NNS
13286	861	37	,	,	,
13286	861	38	then	then	RB
13286	861	39	allow	allow	VB
13286	861	40	to	to	TO
13286	861	41	cool	cool	JJ
13286	861	42	.	.	.
13286	862	1	When	when	WRB
13286	862	2	cold	cold	JJ
13286	862	3	,	,	,
13286	862	4	form	form	VBP
13286	862	5	lightly	lightly	RB
13286	862	6	with	with	IN
13286	862	7	floured	floured	JJ
13286	862	8	hands	hand	NNS
13286	862	9	into	into	IN
13286	862	10	neat	neat	JJ
13286	862	11	croquettes	croquette	NNS
13286	862	12	,	,	,
13286	862	13	brush	brush	VBP
13286	862	14	over	over	RP
13286	862	15	with	with	IN
13286	862	16	beaten	beat	VBN
13286	862	17	egg	egg	NN
13286	862	18	,	,	,
13286	862	19	toss	toss	VBP
13286	862	20	in	in	IN
13286	862	21	crumbs	crumb	NNS
13286	862	22	and	and	CC
13286	862	23	fry	fry	VB
13286	862	24	in	in	IN
13286	862	25	hot	hot	JJ
13286	862	26	Crisco	Crisco	NNP
13286	862	27	to	to	IN
13286	862	28	a	a	DT
13286	862	29	golden	golden	JJ
13286	862	30	brown	brown	NN
13286	862	31	.	.	.
13286	863	1	Drain	drain	NN
13286	863	2	.	.	.
13286	864	1	Place	place	NN
13286	864	2	chicken	chicken	NN
13286	864	3	on	on	IN
13286	864	4	hot	hot	JJ
13286	864	5	platter	platter	NN
13286	864	6	,	,	,
13286	864	7	garnish	garnish	VBP
13286	864	8	with	with	IN
13286	864	9	croquettes	croquette	NNS
13286	864	10	and	and	CC
13286	864	11	serve	serve	VB
13286	864	12	hot	hot	JJ
13286	864	13	.	.	.
13286	865	1	Fried	fried	JJ
13286	865	2	Sweetbreads	Sweetbreads	NNPS
13286	865	3	Sweetbreads	Sweetbreads	NNPS
13286	865	4	Egg	Egg	NNP
13286	865	5	Breadcrumbs	Breadcrumbs	NNPS
13286	865	6	Crisco	Crisco	NNP
13286	865	7	Peas	Peas	NNP
13286	865	8	or	or	CC
13286	865	9	new	new	JJ
13286	865	10	Potatoes	Potatoes	NNP
13286	865	11	Rich	Rich	NNP
13286	865	12	brown	brown	JJ
13286	865	13	gravy	gravy	NN
13286	865	14	Sweetbreads	sweetbread	NNS
13286	865	15	should	should	MD
13286	865	16	always	always	RB
13286	865	17	be	be	VB
13286	865	18	blanched	blanch	VBN
13286	865	19	before	before	IN
13286	865	20	using	use	VBG
13286	865	21	.	.	.
13286	866	1	To	to	TO
13286	866	2	blanch	blanch	VB
13286	866	3	,	,	,
13286	866	4	soak	soak	VB
13286	866	5	in	in	IN
13286	866	6	cold	cold	JJ
13286	866	7	water	water	NN
13286	866	8	two	two	CD
13286	866	9	hours	hour	NNS
13286	866	10	,	,	,
13286	866	11	changing	change	VBG
13286	866	12	water	water	NN
13286	866	13	3	3	CD
13286	866	14	or	or	CC
13286	866	15	4	4	CD
13286	866	16	times	time	NNS
13286	866	17	.	.	.
13286	867	1	Put	put	VB
13286	867	2	into	into	IN
13286	867	3	saucepan	saucepan	NN
13286	867	4	,	,	,
13286	867	5	cover	cover	VB
13286	867	6	with	with	IN
13286	867	7	cold	cold	JJ
13286	867	8	water	water	NN
13286	867	9	,	,	,
13286	867	10	add	add	VB
13286	867	11	little	little	JJ
13286	867	12	salt	salt	NN
13286	867	13	,	,	,
13286	867	14	and	and	CC
13286	867	15	skim	skim	NNP
13286	867	16	well	well	RB
13286	867	17	as	as	IN
13286	867	18	water	water	NN
13286	867	19	comes	come	VBZ
13286	867	20	to	to	IN
13286	867	21	boil	boil	VB
13286	867	22	.	.	.
13286	868	1	Simmer	simmer	NN
13286	868	2	from	from	IN
13286	868	3	ten	ten	CD
13286	868	4	to	to	IN
13286	868	5	thirty	thirty	CD
13286	868	6	minutes	minute	NNS
13286	868	7	,	,	,
13286	868	8	according	accord	VBG
13286	868	9	to	to	IN
13286	868	10	kind	kind	RB
13286	868	11	of	of	RB
13286	868	12	sweet	sweet	JJ
13286	868	13	-	-	HYPH
13286	868	14	bread	bread	NN
13286	868	15	used	use	VBN
13286	868	16	.	.	.
13286	869	1	Remove	remove	VB
13286	869	2	to	to	IN
13286	869	3	basin	basin	NN
13286	869	4	of	of	IN
13286	869	5	cold	cold	JJ
13286	869	6	water	water	NN
13286	869	7	until	until	IN
13286	869	8	cold	cold	JJ
13286	869	9	,	,	,
13286	869	10	or	or	CC
13286	869	11	wash	wash	VB
13286	869	12	well	well	RB
13286	869	13	in	in	IN
13286	869	14	cold	cold	JJ
13286	869	15	water	water	NN
13286	869	16	and	and	CC
13286	869	17	press	press	NN
13286	869	18	between	between	IN
13286	869	19	two	two	CD
13286	869	20	plates	plate	NNS
13286	869	21	till	till	IN
13286	869	22	cold	cold	JJ
13286	869	23	.	.	.
13286	870	1	Dry	Dry	NNP
13286	870	2	,	,	,
13286	870	3	remove	remove	VB
13286	870	4	skin	skin	NN
13286	870	5	,	,	,
13286	870	6	cut	cut	VBN
13286	870	7	in	in	IN
13286	870	8	slices	slice	NNS
13286	870	9	,	,	,
13286	870	10	coat	coat	NN
13286	870	11	with	with	IN
13286	870	12	beaten	beat	VBN
13286	870	13	egg	egg	NN
13286	870	14	and	and	CC
13286	870	15	toss	toss	NN
13286	870	16	in	in	IN
13286	870	17	breadcrumbs	breadcrumb	NNS
13286	870	18	,	,	,
13286	870	19	and	and	CC
13286	870	20	fry	fry	VB
13286	870	21	in	in	IN
13286	870	22	hot	hot	JJ
13286	870	23	Crisco	Crisco	NNP
13286	870	24	to	to	IN
13286	870	25	a	a	DT
13286	870	26	golden	golden	JJ
13286	870	27	brown	brown	NN
13286	870	28	.	.	.
13286	871	1	Serve	serve	VB
13286	871	2	round	round	JJ
13286	871	3	peas	pea	NNS
13286	871	4	or	or	CC
13286	871	5	new	new	JJ
13286	871	6	potatoes	potato	NNS
13286	871	7	,	,	,
13286	871	8	with	with	IN
13286	871	9	rich	rich	JJ
13286	871	10	brown	brown	JJ
13286	871	11	gravy	gravy	NN
13286	871	12	.	.	.
13286	872	1	For	for	IN
13286	872	2	those	those	DT
13286	872	3	whose	whose	WP$
13286	872	4	digestions	digestion	NNS
13286	872	5	are	be	VBP
13286	872	6	at	at	IN
13286	872	7	fault	fault	NN
13286	872	8	,	,	,
13286	872	9	sweetbreads	sweetbread	NNS
13286	872	10	ought	ought	MD
13286	872	11	to	to	TO
13286	872	12	be	be	VB
13286	872	13	eaten	eat	VBN
13286	872	14	as	as	IN
13286	872	15	a	a	DT
13286	872	16	daily	daily	JJ
13286	872	17	ration	ration	NN
13286	872	18	if	if	IN
13286	872	19	the	the	DT
13286	872	20	pocketbook	pocketbook	NN
13286	872	21	will	will	MD
13286	872	22	afford	afford	VB
13286	872	23	it	-PRON-	PRP
13286	872	24	.	.	.
13286	873	1	For	for	IN
13286	873	2	this	this	DT
13286	873	3	special	special	JJ
13286	873	4	part	part	NN
13286	873	5	of	of	IN
13286	873	6	the	the	DT
13286	873	7	animal	animal	NN
13286	873	8	's	's	POS
13286	873	9	anatomy	anatomy	NN
13286	873	10	is	be	VBZ
13286	873	11	that	that	IN
13286	873	12	one	one	CD
13286	873	13	of	of	IN
13286	873	14	all	all	PDT
13286	873	15	the	the	DT
13286	873	16	viscera	viscera	NN
13286	873	17	whose	whose	WP$
13286	873	18	mission	mission	NN
13286	873	19	is	be	VBZ
13286	873	20	to	to	TO
13286	873	21	help	help	VB
13286	873	22	digestion	digestion	NN
13286	873	23	.	.	.
13286	874	1	It	-PRON-	PRP
13286	874	2	is	be	VBZ
13286	874	3	of	of	IN
13286	874	4	the	the	DT
13286	874	5	very	very	JJ
13286	874	6	pancreas	pancreas	NN
13286	874	7	itself	-PRON-	PRP
13286	874	8	,	,	,
13286	874	9	that	that	IN
13286	874	10	stomach	stomach	NN
13286	874	11	gland	gland	NN
13286	874	12	of	of	IN
13286	874	13	marvelously	marvelously	RB
13286	874	14	involved	involve	VBN
13286	874	15	structure	structure	NN
13286	874	16	which	which	WDT
13286	874	17	elaborates	elaborate	VBZ
13286	874	18	the	the	DT
13286	874	19	powerful	powerful	JJ
13286	874	20	pancreatic	pancreatic	JJ
13286	874	21	juice	juice	NN
13286	874	22	.	.	.
13286	875	1	It	-PRON-	PRP
13286	875	2	is	be	VBZ
13286	875	3	alkaline	alkaline	NN
13286	875	4	in	in	IN
13286	875	5	nature	nature	NN
13286	875	6	,	,	,
13286	875	7	able	able	JJ
13286	875	8	to	to	TO
13286	875	9	digest	digest	VB
13286	875	10	starches	starch	NNS
13286	875	11	,	,	,
13286	875	12	fats	fat	NNS
13286	875	13	,	,	,
13286	875	14	and	and	CC
13286	875	15	most	most	JJS
13286	875	16	of	of	IN
13286	875	17	what	what	WP
13286	875	18	escapes	escape	VBZ
13286	875	19	digestion	digestion	NN
13286	875	20	in	in	IN
13286	875	21	the	the	DT
13286	875	22	stomach	stomach	NN
13286	875	23	proper	proper	JJ
13286	875	24	.	.	.
13286	876	1	It	-PRON-	PRP
13286	876	2	received	receive	VBD
13286	876	3	its	-PRON-	PRP$
13286	876	4	name	name	NN
13286	876	5	from	from	IN
13286	876	6	a	a	DT
13286	876	7	fancied	fancy	VBN
13286	876	8	resemblance	resemblance	NN
13286	876	9	in	in	IN
13286	876	10	its	-PRON-	PRP$
13286	876	11	substance	substance	NN
13286	876	12	and	and	CC
13286	876	13	formation	formation	NN
13286	876	14	to	to	IN
13286	876	15	the	the	DT
13286	876	16	rising	rise	VBG
13286	876	17	lumps	lump	NNS
13286	876	18	of	of	IN
13286	876	19	dough	dough	NN
13286	876	20	destined	destine	VBN
13286	876	21	for	for	IN
13286	876	22	bread	bread	NN
13286	876	23	.	.	.
13286	877	1	Kidney	Kidney	NNP
13286	877	2	Omelet	Omelet	NNP
13286	877	3	4	4	CD
13286	877	4	kidneys	kidney	NNS
13286	877	5	6	6	CD
13286	877	6	tablespoonfuls	tablespoonful	NNS
13286	877	7	Crisco	Crisco	NNP
13286	877	8	6	6	CD
13286	877	9	eggs	egg	NNS
13286	877	10	Salt	salt	NN
13286	877	11	and	and	CC
13286	877	12	pepper	pepper	NN
13286	877	13	to	to	TO
13286	877	14	taste	taste	VB
13286	877	15	1	1	CD
13286	877	16	tablespoonful	tablespoonful	JJ
13286	877	17	chopped	chop	VBN
13286	877	18	parsley	parsley	NN
13286	877	19	2	2	CD
13286	877	20	tablespoonfuls	tablespoonful	NNS
13286	877	21	cream	cream	NN
13286	877	22	Melt	Melt	NNP
13286	877	23	2	2	CD
13286	877	24	tablespoonfuls	tablespoonful	VBZ
13286	877	25	Crisco	Crisco	NNP
13286	877	26	in	in	IN
13286	877	27	frying	fry	VBG
13286	877	28	pan	pan	NN
13286	877	29	.	.	.
13286	878	1	Skin	skin	NN
13286	878	2	kidneys	kidney	NNS
13286	878	3	and	and	CC
13286	878	4	cut	cut	VBD
13286	878	5	into	into	IN
13286	878	6	small	small	JJ
13286	878	7	dice	dice	NNS
13286	878	8	and	and	CC
13286	878	9	toss	toss	VB
13286	878	10	them	-PRON-	PRP
13286	878	11	into	into	IN
13286	878	12	hot	hot	JJ
13286	878	13	Crisco	Crisco	NNP
13286	878	14	three	three	CD
13286	878	15	minutes	minute	NNS
13286	878	16	.	.	.
13286	879	1	Whisk	Whisk	NNP
13286	879	2	whites	white	NNS
13286	879	3	of	of	IN
13286	879	4	eggs	egg	NNS
13286	879	5	to	to	TO
13286	879	6	stiff	stiff	JJ
13286	879	7	froth	froth	NN
13286	879	8	,	,	,
13286	879	9	then	then	RB
13286	879	10	add	add	VB
13286	879	11	yolks	yolk	NNS
13286	879	12	,	,	,
13286	879	13	seasonings	seasoning	NNS
13286	879	14	,	,	,
13286	879	15	parsley	parsley	NN
13286	879	16	,	,	,
13286	879	17	and	and	CC
13286	879	18	cream	cream	NN
13286	879	19	,	,	,
13286	879	20	then	then	RB
13286	879	21	add	add	VB
13286	879	22	kidney	kidney	NN
13286	879	23	.	.	.
13286	880	1	Make	make	VB
13286	880	2	remaining	remain	VBG
13286	880	3	Crisco	Crisco	NNP
13286	880	4	hot	hot	JJ
13286	880	5	in	in	IN
13286	880	6	omelet	omelet	NN
13286	880	7	pan	pan	NN
13286	880	8	or	or	CC
13286	880	9	frying	frying	NN
13286	880	10	pan	pan	NN
13286	880	11	,	,	,
13286	880	12	pour	pour	VBP
13286	880	13	in	in	IN
13286	880	14	omelet	omelet	NN
13286	880	15	and	and	CC
13286	880	16	fry	fry	VB
13286	880	17	over	over	IN
13286	880	18	clear	clear	JJ
13286	880	19	fire	fire	NN
13286	880	20	six	six	CD
13286	880	21	minutes	minute	NNS
13286	880	22	.	.	.
13286	881	1	When	when	WRB
13286	881	2	the	the	DT
13286	881	3	edges	edge	NNS
13286	881	4	are	be	VBP
13286	881	5	set	set	VBN
13286	881	6	,	,	,
13286	881	7	fold	fold	VB
13286	881	8	edges	edge	NNS
13286	881	9	over	over	RP
13286	881	10	so	so	IN
13286	881	11	that	that	IN
13286	881	12	omelet	omelet	NN
13286	881	13	assumes	assume	VBZ
13286	881	14	an	an	DT
13286	881	15	oval	oval	JJ
13286	881	16	shape	shape	NN
13286	881	17	;	;	:
13286	881	18	be	be	VB
13286	881	19	careful	careful	JJ
13286	881	20	that	that	IN
13286	881	21	it	-PRON-	PRP
13286	881	22	is	be	VBZ
13286	881	23	not	not	RB
13286	881	24	done	do	VBN
13286	881	25	too	too	RB
13286	881	26	much	much	RB
13286	881	27	;	;	:
13286	881	28	to	to	TO
13286	881	29	brown	brown	VB
13286	881	30	the	the	DT
13286	881	31	top	top	NN
13286	881	32	,	,	,
13286	881	33	hold	hold	VB
13286	881	34	pan	pan	NN
13286	881	35	before	before	IN
13286	881	36	fire	fire	NN
13286	881	37	,	,	,
13286	881	38	or	or	CC
13286	881	39	put	put	VBD
13286	881	40	it	-PRON-	PRP
13286	881	41	in	in	IN
13286	881	42	oven	oven	NN
13286	881	43	;	;	:
13286	881	44	never	never	RB
13286	881	45	turn	turn	VB
13286	881	46	an	an	DT
13286	881	47	omelet	omelet	NN
13286	881	48	in	in	IN
13286	881	49	the	the	DT
13286	881	50	pan	pan	NN
13286	881	51	.	.	.
13286	882	1	Slip	slip	VB
13286	882	2	it	-PRON-	PRP
13286	882	3	carefully	carefully	RB
13286	882	4	on	on	IN
13286	882	5	a	a	DT
13286	882	6	hot	hot	JJ
13286	882	7	dish	dish	NN
13286	882	8	and	and	CC
13286	882	9	serve	serve	VB
13286	882	10	the	the	DT
13286	882	11	instant	instant	NN
13286	882	12	it	-PRON-	PRP
13286	882	13	comes	come	VBZ
13286	882	14	from	from	IN
13286	882	15	the	the	DT
13286	882	16	fire	fire	NN
13286	882	17	.	.	.
13286	883	1	Macaroni	Macaroni	NNP
13286	883	2	and	and	CC
13286	883	3	Round	Round	NNP
13286	883	4	Steak	Steak	NNP
13286	883	5	1/2	1/2	CD
13286	883	6	package	package	NN
13286	883	7	macaroni	macaroni	NN
13286	883	8	1/2	1/2	CD
13286	883	9	can	can	MD
13286	883	10	tomatoes	tomato	NNS
13286	883	11	3	3	CD
13286	883	12	tablespoonfuls	tablespoonful	NNS
13286	883	13	Crisco	Crisco	NNP
13286	883	14	2	2	CD
13286	883	15	onions	onion	NNS
13286	883	16	Salt	salt	NN
13286	883	17	and	and	CC
13286	883	18	pepper	pepper	NN
13286	883	19	to	to	TO
13286	883	20	taste	taste	VB
13286	883	21	1/2	1/2	CD
13286	883	22	cupful	cupful	JJ
13286	883	23	grated	grate	VBN
13286	883	24	cheese	cheese	NN
13286	883	25	1	1	CD
13286	883	26	lb	lb	XX
13286	883	27	.	.	.
13286	884	1	round	round	NNP
13286	884	2	steak	steak	NNP
13286	884	3	1/2	1/2	CD
13286	884	4	cupful	cupful	JJ
13286	884	5	breadcrumbs	breadcrumb	NNS
13286	884	6	Break	break	VBP
13286	884	7	macaroni	macaroni	NN
13286	884	8	into	into	IN
13286	884	9	inch	inch	NN
13286	884	10	lengths	length	NNS
13286	884	11	and	and	CC
13286	884	12	add	add	VB
13286	884	13	it	-PRON-	PRP
13286	884	14	with	with	IN
13286	884	15	1	1	CD
13286	884	16	tablespoonful	tablespoonful	JJ
13286	884	17	of	of	IN
13286	884	18	the	the	DT
13286	884	19	Crisco	Crisco	NNP
13286	884	20	to	to	IN
13286	884	21	plenty	plenty	NN
13286	884	22	of	of	IN
13286	884	23	boiling	boil	VBG
13286	884	24	water	water	NN
13286	884	25	and	and	CC
13286	884	26	boil	boil	VB
13286	884	27	twenty	twenty	CD
13286	884	28	minutes	minute	NNS
13286	884	29	,	,	,
13286	884	30	then	then	RB
13286	884	31	drain	drain	VB
13286	884	32	.	.	.
13286	885	1	Put	put	VB
13286	885	2	steak	steak	NN
13286	885	3	and	and	CC
13286	885	4	onions	onion	NNS
13286	885	5	through	through	IN
13286	885	6	a	a	DT
13286	885	7	food	food	NN
13286	885	8	chopper	chopper	NN
13286	885	9	.	.	.
13286	886	1	Put	put	VB
13286	886	2	macaroni	macaroni	RB
13286	886	3	into	into	IN
13286	886	4	Criscoed	Criscoed	NNP
13286	886	5	fireproof	fireproof	JJ
13286	886	6	dish	dish	NN
13286	886	7	,	,	,
13286	886	8	then	then	RB
13286	886	9	put	put	VB
13286	886	10	in	in	RP
13286	886	11	meat	meat	NN
13286	886	12	and	and	CC
13286	886	13	onions	onion	NNS
13286	886	14	,	,	,
13286	886	15	add	add	VB
13286	886	16	seasonings	seasoning	NNS
13286	886	17	,	,	,
13286	886	18	tomatoes	tomato	NNS
13286	886	19	,	,	,
13286	886	20	cheese	cheese	NN
13286	886	21	,	,	,
13286	886	22	breadcrumbs	breadcrumb	NNS
13286	886	23	,	,	,
13286	886	24	and	and	CC
13286	886	25	remainder	remainder	NN
13286	886	26	of	of	IN
13286	886	27	Crisco	Crisco	NNP
13286	886	28	melted	melt	VBN
13286	886	29	.	.	.
13286	887	1	Bake	bake	VB
13286	887	2	in	in	IN
13286	887	3	moderate	moderate	JJ
13286	887	4	oven	oven	NNP
13286	887	5	one	one	CD
13286	887	6	hour	hour	NN
13286	887	7	.	.	.
13286	888	1	Meat	Meat	NNP
13286	888	2	Cakes	Cakes	NNP
13286	888	3	1	1	CD
13286	888	4	lb	lb	RB
13286	888	5	.	.	.
13286	889	1	round	round	NNP
13286	889	2	steak	steak	NNP
13286	889	3	3	3	CD
13286	889	4	tablespoonfuls	tablespoonful	NNS
13286	889	5	melted	melt	VBN
13286	889	6	Crisco	Crisco	NNP
13286	889	7	3	3	CD
13286	889	8	small	small	JJ
13286	889	9	onions	onion	NNS
13286	889	10	1	1	CD
13286	889	11	tablespoonful	tablespoonful	JJ
13286	889	12	chopped	chop	VBN
13286	889	13	parsley	parsley	NN
13286	889	14	2	2	CD
13286	889	15	eggs	egg	NNS
13286	889	16	1/4	1/4	CD
13286	889	17	lb	lb	XX
13286	889	18	.	.	.
13286	890	1	grated	grate	VBN
13286	890	2	cheese	cheese	NNP
13286	890	3	2	2	CD
13286	890	4	cupfuls	cupfuls	NN
13286	890	5	breadcrumbs	breadcrumb	NNS
13286	890	6	Salt	Salt	NNP
13286	890	7	,	,	,
13286	890	8	pepper	pepper	NN
13286	890	9	,	,	,
13286	890	10	and	and	CC
13286	890	11	paprika	paprika	VBZ
13286	890	12	to	to	TO
13286	890	13	taste	taste	VB
13286	890	14	Tomato	Tomato	NNP
13286	890	15	sauce	sauce	NN
13286	890	16	For	for	IN
13286	890	17	Sauce	sauce	NN
13286	890	18	4	4	CD
13286	890	19	tablespoonfuls	tablespoonful	NNS
13286	890	20	Crisco	Crisco	NNP
13286	890	21	1	1	CD
13286	890	22	carrot	carrot	NN
13286	890	23	1	1	CD
13286	890	24	turnip	turnip	NN
13286	890	25	2	2	CD
13286	890	26	onions	onion	NNS
13286	890	27	3	3	CD
13286	890	28	tablespoonfuls	tablespoonful	NNS
13286	890	29	flour	flour	NN
13286	890	30	2	2	CD
13286	890	31	cupfuls	cupful	NNS
13286	890	32	stock	stock	NN
13286	890	33	1	1	CD
13286	890	34	can	can	NN
13286	890	35	or	or	CC
13286	890	36	1/2	1/2	CD
13286	890	37	lb	lb	IN
13286	890	38	.	.	.
13286	891	1	fresh	fresh	JJ
13286	891	2	tomatoes	tomato	NNS
13286	891	3	1	1	CD
13286	891	4	tablespoonful	tablespoonful	JJ
13286	891	5	tomato	tomato	NNP
13286	891	6	catsup	catsup	NN
13286	891	7	1	1	CD
13286	891	8	bunch	bunch	NN
13286	891	9	sweet	sweet	JJ
13286	891	10	herbs	herb	NNS
13286	891	11	Salt	salt	NN
13286	891	12	,	,	,
13286	891	13	pepper	pepper	NN
13286	891	14	,	,	,
13286	891	15	and	and	CC
13286	891	16	red	red	JJ
13286	891	17	pepper	pepper	NN
13286	891	18	to	to	TO
13286	891	19	taste	taste	NN
13286	891	20	1	1	CD
13286	891	21	blade	blade	NN
13286	891	22	mace	mace	NN
13286	891	23	1	1	CD
13286	891	24	bay	bay	NN
13286	891	25	leaf	leaf	NN
13286	891	26	_	_	NNP
13286	891	27	For	for	IN
13286	891	28	meat	meat	NN
13286	891	29	cakes	cake	NNS
13286	891	30	.	.	.
13286	891	31	_	_	NNP
13286	891	32	Grind	Grind	NNP
13286	891	33	steak	steak	NN
13286	891	34	and	and	CC
13286	891	35	onions	onion	NNS
13286	891	36	together	together	RB
13286	891	37	,	,	,
13286	891	38	add	add	VB
13286	891	39	Crisco	Crisco	NNP
13286	891	40	,	,	,
13286	891	41	cheese	cheese	NN
13286	891	42	,	,	,
13286	891	43	parsley	parsley	NN
13286	891	44	,	,	,
13286	891	45	crumbs	crumb	VBZ
13286	891	46	,	,	,
13286	891	47	seasonings	seasoning	NNS
13286	891	48	,	,	,
13286	891	49	and	and	CC
13286	891	50	eggs	egg	NNS
13286	891	51	lightly	lightly	RB
13286	891	52	beaten	beat	VBN
13286	891	53	.	.	.
13286	892	1	Mix	mix	VB
13286	892	2	together	together	RB
13286	892	3	;	;	:
13286	892	4	form	form	VB
13286	892	5	into	into	IN
13286	892	6	small	small	JJ
13286	892	7	cakes	cake	NNS
13286	892	8	,	,	,
13286	892	9	toss	toss	VBP
13286	892	10	in	in	IN
13286	892	11	flour	flour	NN
13286	892	12	and	and	CC
13286	892	13	fry	fry	NN
13286	892	14	in	in	IN
13286	892	15	hot	hot	JJ
13286	892	16	Crisco	Crisco	NNP
13286	892	17	.	.	.
13286	893	1	Serve	serve	VB
13286	893	2	hot	hot	JJ
13286	893	3	with	with	IN
13286	893	4	tomato	tomato	NN
13286	893	5	sauce	sauce	NN
13286	893	6	.	.	.
13286	894	1	_	_	NNP
13286	894	2	For	for	IN
13286	894	3	sauce	sauce	NN
13286	894	4	.	.	.
13286	894	5	_	_	NNP
13286	894	6	Slice	Slice	NNP
13286	894	7	vegetables	vegetable	NNS
13286	894	8	,	,	,
13286	894	9	fry	fry	VB
13286	894	10	in	in	IN
13286	894	11	Crisco	Crisco	NNP
13286	894	12	ten	ten	CD
13286	894	13	minutes	minute	NNS
13286	894	14	;	;	:
13286	894	15	then	then	RB
13286	894	16	add	add	VB
13286	894	17	flour	flour	NN
13286	894	18	,	,	,
13286	894	19	stock	stock	NN
13286	894	20	,	,	,
13286	894	21	mace	mace	NN
13286	894	22	,	,	,
13286	894	23	bay	bay	NN
13286	894	24	leaf	leaf	NN
13286	894	25	,	,	,
13286	894	26	tomatoes	tomato	NNS
13286	894	27	,	,	,
13286	894	28	catsup	catsup	NN
13286	894	29	,	,	,
13286	894	30	and	and	CC
13286	894	31	herbs	herb	NNS
13286	894	32	.	.	.
13286	895	1	Stir	stir	VB
13286	895	2	till	till	IN
13286	895	3	they	-PRON-	PRP
13286	895	4	boil	boil	VBP
13286	895	5	,	,	,
13286	895	6	then	then	RB
13286	895	7	simmer	simmer	POS
13286	895	8	gently	gently	RB
13286	895	9	forty	forty	CD
13286	895	10	-	-	HYPH
13286	895	11	five	five	CD
13286	895	12	minutes	minute	NNS
13286	895	13	.	.	.
13286	896	1	Rub	rub	VB
13286	896	2	through	through	IN
13286	896	3	sieve	sieve	NN
13286	896	4	,	,	,
13286	896	5	add	add	VB
13286	896	6	seasonings	seasoning	NNS
13286	896	7	and	and	CC
13286	896	8	use	use	NN
13286	896	9	.	.	.
13286	897	1	Sufficient	sufficient	JJ
13286	897	2	for	for	IN
13286	897	3	twelve	twelve	CD
13286	897	4	meat	meat	NN
13286	897	5	cakes	cake	NNS
13286	897	6	.	.	.
13286	898	1	Roast	Roast	NNP
13286	898	2	Turkey	Turkey	NNP
13286	898	3	For	for	IN
13286	898	4	Stuffing	stuff	VBG
13286	898	5	1	1	CD
13286	898	6	quart	quart	JJ
13286	898	7	fine	fine	JJ
13286	898	8	breadcrumbs	breadcrumb	NNS
13286	898	9	4	4	CD
13286	898	10	tablespoonfuls	tablespoonful	NNS
13286	898	11	Crisco	Crisco	NNP
13286	898	12	11/2	11/2	CD
13286	898	13	teaspoonfuls	teaspoonfuls	NNP
13286	898	14	salt	salt	NN
13286	898	15	2	2	CD
13286	898	16	tablespoonfuls	tablespoonful	NNS
13286	898	17	chopped	chop	VBD
13286	898	18	onion	onion	NN
13286	898	19	1	1	CD
13286	898	20	lemon	lemon	NN
13286	898	21	1	1	CD
13286	898	22	tablespoonful	tablespoonful	JJ
13286	898	23	chopped	chop	VBN
13286	898	24	parsley	parsley	NN
13286	898	25	1/4	1/4	CD
13286	898	26	teaspoonful	teaspoonful	JJ
13286	898	27	powdered	powder	VBN
13286	898	28	thyme	thyme	NNS
13286	898	29	1/4	1/4	CD
13286	898	30	teaspoonful	teaspoonful	JJ
13286	898	31	white	white	JJ
13286	898	32	pepper	pepper	NN
13286	898	33	1	1	CD
13286	898	34	egg	egg	NN
13286	898	35	1	1	CD
13286	898	36	cupful	cupful	JJ
13286	898	37	country	country	NN
13286	898	38	sausage	sausage	NN
13286	898	39	A	a	DT
13286	898	40	little	little	JJ
13286	898	41	warm	warm	JJ
13286	898	42	water	water	NN
13286	898	43	1	1	CD
13286	898	44	turkey	turkey	NN
13286	898	45	Salt	Salt	NNP
13286	898	46	pork	pork	NN
13286	898	47	Mix	mix	NN
13286	898	48	sausage	sausage	NN
13286	898	49	with	with	IN
13286	898	50	breadcrumbs	breadcrumb	NNS
13286	898	51	,	,	,
13286	898	52	add	add	VB
13286	898	53	egg	egg	NN
13286	898	54	well	well	RB
13286	898	55	beaten	beat	VBN
13286	898	56	,	,	,
13286	898	57	Crisco	Crisco	NNP
13286	898	58	,	,	,
13286	898	59	seasonings	seasoning	NNS
13286	898	60	,	,	,
13286	898	61	grated	grate	VBD
13286	898	62	rind	rind	NN
13286	898	63	and	and	CC
13286	898	64	strained	strained	JJ
13286	898	65	juice	juice	NN
13286	898	66	of	of	IN
13286	898	67	lemon	lemon	NN
13286	898	68	,	,	,
13286	898	69	and	and	CC
13286	898	70	moisten	moisten	VB
13286	898	71	with	with	IN
13286	898	72	a	a	DT
13286	898	73	little	little	JJ
13286	898	74	hot	hot	JJ
13286	898	75	water	water	NN
13286	898	76	.	.	.
13286	899	1	Be	be	VB
13286	899	2	careful	careful	JJ
13286	899	3	not	not	RB
13286	899	4	to	to	TO
13286	899	5	make	make	VB
13286	899	6	stuffing	stuff	VBG
13286	899	7	too	too	RB
13286	899	8	moist	moist	JJ
13286	899	9	.	.	.
13286	900	1	See	see	VB
13286	900	2	that	that	IN
13286	900	3	turkey	turkey	NNP
13286	900	4	is	be	VBZ
13286	900	5	well	well	RB
13286	900	6	plucked	pluck	VBN
13286	900	7	,	,	,
13286	900	8	singed	singe	VBN
13286	900	9	and	and	CC
13286	900	10	wiped	wipe	VBD
13286	900	11	;	;	:
13286	900	12	fold	fold	VB
13286	900	13	over	over	RP
13286	900	14	pinions	pinion	NNS
13286	900	15	,	,	,
13286	900	16	and	and	CC
13286	900	17	pass	pass	VB
13286	900	18	skewer	skewer	NN
13286	900	19	through	through	IN
13286	900	20	them	-PRON-	PRP
13286	900	21	,	,	,
13286	900	22	thick	thick	JJ
13286	900	23	part	part	NN
13286	900	24	of	of	IN
13286	900	25	legs	leg	NNS
13286	900	26	and	and	CC
13286	900	27	body	body	NN
13286	900	28	,	,	,
13286	900	29	catching	catch	VBG
13286	900	30	leg	leg	NN
13286	900	31	and	and	CC
13286	900	32	pining	pine	VBG
13286	900	33	it	-PRON-	PRP
13286	900	34	on	on	IN
13286	900	35	other	other	JJ
13286	900	36	side	side	NN
13286	900	37	;	;	:
13286	900	38	now	now	RB
13286	900	39	secure	secure	VB
13286	900	40	bottom	bottom	JJ
13286	900	41	part	part	NN
13286	900	42	of	of	IN
13286	900	43	leg	leg	NN
13286	900	44	,	,	,
13286	900	45	which	which	WDT
13286	900	46	should	should	MD
13286	900	47	have	have	VB
13286	900	48	feet	foot	NNS
13286	900	49	cut	cut	VBN
13286	900	50	off	off	RP
13286	900	51	half	half	JJ
13286	900	52	way	way	NN
13286	900	53	to	to	IN
13286	900	54	first	first	JJ
13286	900	55	joint	joint	NN
13286	900	56	,	,	,
13286	900	57	fill	fill	VB
13286	900	58	breast	breast	NN
13286	900	59	of	of	IN
13286	900	60	bird	bird	NN
13286	900	61	with	with	IN
13286	900	62	stuffing	stuffing	NN
13286	900	63	and	and	CC
13286	900	64	skewer	skewer	VBD
13286	900	65	down	down	RP
13286	900	66	skin	skin	NN
13286	900	67	.	.	.
13286	901	1	Place	place	NN
13286	901	2	2	2	CD
13286	901	3	strips	strip	NNS
13286	901	4	salt	salt	NN
13286	901	5	pork	pork	NN
13286	901	6	in	in	IN
13286	901	7	bottom	bottom	NN
13286	901	8	of	of	IN
13286	901	9	roasting	roast	VBG
13286	901	10	pan	pan	NN
13286	901	11	,	,	,
13286	901	12	lay	lie	VBD
13286	901	13	in	in	IN
13286	901	14	turkey	turkey	NNP
13286	901	15	and	and	CC
13286	901	16	place	place	VB
13286	901	17	several	several	JJ
13286	901	18	strips	strip	NNS
13286	901	19	salt	salt	NN
13286	901	20	pork	pork	NN
13286	901	21	over	over	IN
13286	901	22	breast	breast	NN
13286	901	23	and	and	CC
13286	901	24	sprinkle	sprinkle	VB
13286	901	25	lightly	lightly	RB
13286	901	26	with	with	IN
13286	901	27	flour	flour	NN
13286	901	28	.	.	.
13286	902	1	Roast	roast	NN
13286	902	2	in	in	IN
13286	902	3	hot	hot	JJ
13286	902	4	oven	oven	NN
13286	902	5	,	,	,
13286	902	6	allowing	allow	VBG
13286	902	7	fifteen	fifteen	CD
13286	902	8	minutes	minute	NNS
13286	902	9	to	to	IN
13286	902	10	the	the	DT
13286	902	11	pound	pound	NN
13286	902	12	.	.	.
13286	903	1	Baste	Baste	NNP
13286	903	2	occasionally	occasionally	RB
13286	903	3	with	with	IN
13286	903	4	melted	melt	VBN
13286	903	5	Crisco	Crisco	NNP
13286	903	6	.	.	.
13286	904	1	Serve	serve	VB
13286	904	2	hot	hot	JJ
13286	904	3	decorated	decorate	VBN
13286	904	4	with	with	IN
13286	904	5	cooked	cooked	JJ
13286	904	6	onions	onion	NNS
13286	904	7	,	,	,
13286	904	8	celery	celery	NN
13286	904	9	tips	tip	NNS
13286	904	10	,	,	,
13286	904	11	cranberries	cranberry	NNS
13286	904	12	,	,	,
13286	904	13	and	and	CC
13286	904	14	parsley	parsley	NN
13286	904	15	.	.	.
13286	905	1	Roast	roast	NN
13286	905	2	with	with	IN
13286	905	3	Spaghetti	Spaghetti	NNP
13286	905	4	2	2	CD
13286	905	5	tablespoonfuls	tablespoonful	NNS
13286	905	6	flour	flour	NN
13286	905	7	3	3	CD
13286	905	8	lbs	lbs	NN
13286	905	9	.	.	.
13286	906	1	sirloin	sirloin	NNP
13286	906	2	steak	steak	NNP
13286	906	3	2	2	CD
13286	906	4	tablespoonfuls	tablespoonful	NNS
13286	906	5	Crisco	Crisco	NNP
13286	906	6	1	1	CD
13286	906	7	large	large	JJ
13286	906	8	onion	onion	NN
13286	906	9	1/4	1/4	CD
13286	906	10	lb	lb	XX
13286	906	11	.	.	.
13286	907	1	bacon	bacon	NNP
13286	907	2	Salt	Salt	NNP
13286	907	3	and	and	CC
13286	907	4	pepper	pepper	NN
13286	907	5	to	to	TO
13286	907	6	taste	taste	VB
13286	907	7	1/2	1/2	CD
13286	907	8	cupful	cupful	JJ
13286	907	9	water	water	NN
13286	907	10	1/2	1/2	CD
13286	907	11	can	can	MD
13286	907	12	tomatoes	tomato	NNS
13286	907	13	1	1	CD
13286	907	14	cupful	cupful	JJ
13286	907	15	cooked	cook	VBN
13286	907	16	peas	pea	NNS
13286	907	17	1	1	CD
13286	907	18	cupful	cupful	JJ
13286	907	19	cooked	cook	VBN
13286	907	20	spaghetti	spaghetti	NNS
13286	907	21	1	1	CD
13286	907	22	cupful	cupful	JJ
13286	907	23	cooked	cook	VBN
13286	907	24	mushrooms	mushroom	NNS
13286	907	25	8	8	CD
13286	907	26	stuffed	stuff	VBN
13286	907	27	olives	olive	VBZ
13286	907	28	Melt	Melt	NNP
13286	907	29	Crisco	Crisco	NNP
13286	907	30	and	and	CC
13286	907	31	make	make	VB
13286	907	32	very	very	RB
13286	907	33	hot	hot	JJ
13286	907	34	in	in	IN
13286	907	35	roasting	roast	VBG
13286	907	36	pan	pan	NN
13286	907	37	,	,	,
13286	907	38	lay	lie	VBD
13286	907	39	in	in	IN
13286	907	40	steak	steak	NN
13286	907	41	,	,	,
13286	907	42	season	season	NN
13286	907	43	with	with	IN
13286	907	44	salt	salt	NN
13286	907	45	and	and	CC
13286	907	46	pepper	pepper	NN
13286	907	47	,	,	,
13286	907	48	cover	cover	VBP
13286	907	49	with	with	IN
13286	907	50	layer	layer	NN
13286	907	51	of	of	IN
13286	907	52	sliced	sliced	JJ
13286	907	53	onion	onion	NN
13286	907	54	,	,	,
13286	907	55	layer	layer	NN
13286	907	56	of	of	IN
13286	907	57	bacon	bacon	NN
13286	907	58	,	,	,
13286	907	59	add	add	VB
13286	907	60	water	water	NN
13286	907	61	,	,	,
13286	907	62	cover	cover	NN
13286	907	63	,	,	,
13286	907	64	and	and	CC
13286	907	65	cook	cook	NN
13286	907	66	in	in	IN
13286	907	67	moderate	moderate	JJ
13286	907	68	oven	oven	NN
13286	907	69	about	about	IN
13286	907	70	three	three	CD
13286	907	71	hours	hour	NNS
13286	907	72	.	.	.
13286	908	1	Have	have	VBP
13286	908	2	ready	ready	JJ
13286	908	3	peas	pea	NNS
13286	908	4	,	,	,
13286	908	5	mushrooms	mushroom	NNS
13286	908	6	,	,	,
13286	908	7	and	and	CC
13286	908	8	spaghetti	spaghetti	NNS
13286	908	9	.	.	.
13286	909	1	Place	place	NN
13286	909	2	meat	meat	NN
13286	909	3	on	on	IN
13286	909	4	hot	hot	JJ
13286	909	5	platter	platter	NN
13286	909	6	.	.	.
13286	910	1	Add	add	VB
13286	910	2	juice	juice	NN
13286	910	3	of	of	IN
13286	910	4	tomatoes	tomato	NNS
13286	910	5	to	to	IN
13286	910	6	gravy	gravy	NNP
13286	910	7	,	,	,
13286	910	8	and	and	CC
13286	910	9	flour	flour	NN
13286	910	10	moistened	moisten	VBN
13286	910	11	with	with	IN
13286	910	12	a	a	DT
13286	910	13	little	little	JJ
13286	910	14	cold	cold	JJ
13286	910	15	water	water	NN
13286	910	16	,	,	,
13286	910	17	peas	pea	NNS
13286	910	18	and	and	CC
13286	910	19	mushrooms	mushroom	NNS
13286	910	20	,	,	,
13286	910	21	and	and	CC
13286	910	22	when	when	WRB
13286	910	23	hot	hot	JJ
13286	910	24	pour	pour	NN
13286	910	25	round	round	JJ
13286	910	26	meat	meat	NN
13286	910	27	.	.	.
13286	911	1	Spread	Spread	VBN
13286	911	2	spaghetti	spaghetti	NNS
13286	911	3	on	on	IN
13286	911	4	top	top	NN
13286	911	5	and	and	CC
13286	911	6	decorate	decorate	NN
13286	911	7	with	with	IN
13286	911	8	olives	olive	NNS
13286	911	9	.	.	.
13286	912	1	Sirloin	Sirloin	NNP
13286	912	2	Steak	Steak	NNP
13286	912	3	with	with	IN
13286	912	4	Fried	Fried	NNP
13286	912	5	Apples	Apples	NNP
13286	912	6	1	1	CD
13286	912	7	sirloin	sirloin	NN
13286	912	8	steak	steak	NN
13286	912	9	weighing	weigh	VBG
13286	912	10	2	2	CD
13286	912	11	lbs	lbs	NN
13286	912	12	.	.	.
13286	913	1	3	3	CD
13286	913	2	tablespoonfuls	tablespoonful	NNS
13286	913	3	melted	melt	VBN
13286	913	4	Crisco	Crisco	NNP
13286	913	5	1	1	CD
13286	913	6	teaspoonful	teaspoonful	JJ
13286	913	7	salt	salt	NN
13286	913	8	1/2	1/2	CD
13286	913	9	teaspoonful	teaspoonful	JJ
13286	913	10	white	white	JJ
13286	913	11	pepper	pepper	NN
13286	913	12	4	4	CD
13286	913	13	tart	tart	JJ
13286	913	14	apples	apple	NNS
13286	913	15	Milk	milk	VBP
13286	913	16	Flour	flour	NN
13286	913	17	Mix	Mix	NNP
13286	913	18	salt	salt	NN
13286	913	19	and	and	CC
13286	913	20	pepper	pepper	NN
13286	913	21	with	with	IN
13286	913	22	melted	melt	VBN
13286	913	23	Crisco	Crisco	NNP
13286	913	24	,	,	,
13286	913	25	then	then	RB
13286	913	26	rub	rub	VB
13286	913	27	mixture	mixture	NN
13286	913	28	into	into	IN
13286	913	29	steak	steak	NN
13286	913	30	and	and	CC
13286	913	31	let	let	VB
13286	913	32	steak	steak	NN
13286	913	33	lie	lie	VB
13286	913	34	in	in	IN
13286	913	35	it	-PRON-	PRP
13286	913	36	twenty	twenty	CD
13286	913	37	minutes	minute	NNS
13286	913	38	.	.	.
13286	914	1	Broil	Broil	NNP
13286	914	2	it	-PRON-	PRP
13286	914	3	over	over	IN
13286	914	4	a	a	DT
13286	914	5	clear	clear	JJ
13286	914	6	fire	fire	NN
13286	914	7	till	till	IN
13286	914	8	done	do	VBN
13286	914	9	and	and	CC
13286	914	10	serve	serve	VB
13286	914	11	surrounded	surround	VBN
13286	914	12	with	with	IN
13286	914	13	fried	fried	JJ
13286	914	14	apples	apple	NNS
13286	914	15	.	.	.
13286	915	1	Peel	peel	NN
13286	915	2	and	and	CC
13286	915	3	core	core	VB
13286	915	4	and	and	CC
13286	915	5	slice	slice	NN
13286	915	6	apples	apple	NNS
13286	915	7	,	,	,
13286	915	8	then	then	RB
13286	915	9	dip	dip	VB
13286	915	10	in	in	IN
13286	915	11	milk	milk	NN
13286	915	12	,	,	,
13286	915	13	toss	toss	VBP
13286	915	14	in	in	IN
13286	915	15	flour	flour	NN
13286	915	16	,	,	,
13286	915	17	and	and	CC
13286	915	18	drop	drop	VB
13286	915	19	into	into	IN
13286	915	20	hot	hot	JJ
13286	915	21	Crisco	Crisco	NNP
13286	915	22	to	to	TO
13286	915	23	brown	brown	VB
13286	915	24	.	.	.
13286	916	1	VEGETABLES	VEGETABLES	NNP
13286	916	2	[	[	-LRB-
13286	916	3	Illustration	illustration	NN
13286	916	4	]	]	-RRB-
13286	916	5	In	in	IN
13286	916	6	the	the	DT
13286	916	7	vegetable	vegetable	NN
13286	916	8	kingdom	kingdom	NN
13286	916	9	the	the	DT
13286	916	10	cereals	cereal	NNS
13286	916	11	form	form	VBP
13286	916	12	a	a	DT
13286	916	13	very	very	RB
13286	916	14	important	important	JJ
13286	916	15	part	part	NN
13286	916	16	of	of	IN
13286	916	17	our	-PRON-	PRP$
13286	916	18	diet	diet	NN
13286	916	19	,	,	,
13286	916	20	by	by	IN
13286	916	21	supplying	supply	VBG
13286	916	22	chiefly	chiefly	RB
13286	916	23	the	the	DT
13286	916	24	carbohydrates	carbohydrate	NNS
13286	916	25	or	or	CC
13286	916	26	heat	heat	NN
13286	916	27	giving	give	VBG
13286	916	28	matter	matter	NN
13286	916	29	.	.	.
13286	917	1	Another	another	DT
13286	917	2	nutritious	nutritious	JJ
13286	917	3	group	group	NN
13286	917	4	termed	term	VBN
13286	917	5	pulse	pulse	NN
13286	917	6	,	,	,
13286	917	7	are	be	VBP
13286	917	8	those	those	DT
13286	917	9	which	which	WDT
13286	917	10	have	have	VBP
13286	917	11	their	-PRON-	PRP$
13286	917	12	seed	seed	NN
13286	917	13	enclosed	enclose	VBN
13286	917	14	in	in	IN
13286	917	15	a	a	DT
13286	917	16	pod	pod	NN
13286	917	17	.	.	.
13286	918	1	The	the	DT
13286	918	2	most	most	RBS
13286	918	3	familiar	familiar	JJ
13286	918	4	are	be	VBP
13286	918	5	peas	pea	NNS
13286	918	6	,	,	,
13286	918	7	beans	bean	NNS
13286	918	8	,	,	,
13286	918	9	and	and	CC
13286	918	10	lentils	lentil	NNS
13286	918	11	;	;	:
13286	918	12	peas	pea	NNS
13286	918	13	and	and	CC
13286	918	14	beans	bean	NNS
13286	918	15	are	be	VBP
13286	918	16	eaten	eat	VBN
13286	918	17	in	in	IN
13286	918	18	the	the	DT
13286	918	19	green	green	JJ
13286	918	20	or	or	CC
13286	918	21	unripe	unripe	JJ
13286	918	22	state	state	NN
13286	918	23	as	as	RB
13286	918	24	well	well	RB
13286	918	25	as	as	IN
13286	918	26	in	in	IN
13286	918	27	the	the	DT
13286	918	28	dried	dry	VBN
13286	918	29	.	.	.
13286	919	1	Vegetables	vegetable	NNS
13286	919	2	included	include	VBN
13286	919	3	in	in	IN
13286	919	4	the	the	DT
13286	919	5	pulse	pulse	NN
13286	919	6	group	group	NN
13286	919	7	are	be	VBP
13286	919	8	very	very	RB
13286	919	9	nourishing	nourishing	JJ
13286	919	10	if	if	IN
13286	919	11	they	-PRON-	PRP
13286	919	12	can	can	MD
13286	919	13	be	be	VB
13286	919	14	digested	digest	VBN
13286	919	15	,	,	,
13286	919	16	they	-PRON-	PRP
13286	919	17	contain	contain	VBP
13286	919	18	a	a	DT
13286	919	19	large	large	JJ
13286	919	20	amount	amount	NN
13286	919	21	of	of	IN
13286	919	22	flesh	flesh	NN
13286	919	23	forming	forming	NN
13286	919	24	matter	matter	NN
13286	919	25	,	,	,
13286	919	26	usually	usually	RB
13286	919	27	a	a	DT
13286	919	28	fair	fair	JJ
13286	919	29	amount	amount	NN
13286	919	30	of	of	IN
13286	919	31	starch	starch	NN
13286	919	32	,	,	,
13286	919	33	but	but	CC
13286	919	34	are	be	VBP
13286	919	35	deficient	deficient	JJ
13286	919	36	in	in	IN
13286	919	37	fat	fat	NN
13286	919	38	.	.	.
13286	920	1	Peas	pea	NNS
13286	920	2	and	and	CC
13286	920	3	beans	bean	NNS
13286	920	4	also	also	RB
13286	920	5	contain	contain	VBP
13286	920	6	sulphur	sulphur	NNP
13286	920	7	and	and	CC
13286	920	8	tend	tend	VB
13286	920	9	to	to	TO
13286	920	10	produce	produce	VB
13286	920	11	flatulence	flatulence	NN
13286	920	12	when	when	WRB
13286	920	13	indulged	indulge	VBN
13286	920	14	in	in	RP
13286	920	15	by	by	IN
13286	920	16	those	those	DT
13286	920	17	of	of	IN
13286	920	18	weak	weak	JJ
13286	920	19	digestion	digestion	NN
13286	920	20	.	.	.
13286	921	1	Lentils	lentil	NNS
13286	921	2	contain	contain	VBP
13286	921	3	less	less	JJR
13286	921	4	sulphur	sulphur	NN
13286	921	5	,	,	,
13286	921	6	and	and	CC
13286	921	7	do	do	VBP
13286	921	8	not	not	RB
13286	921	9	produce	produce	VB
13286	921	10	this	this	DT
13286	921	11	complaint	complaint	NN
13286	921	12	so	so	RB
13286	921	13	readily	readily	RB
13286	921	14	.	.	.
13286	922	1	The	the	DT
13286	922	2	more	more	RBR
13286	922	3	succulent	succulent	JJ
13286	922	4	vegetables	vegetable	NNS
13286	922	5	include	include	VBP
13286	922	6	tubers	tuber	NNS
13286	922	7	,	,	,
13286	922	8	as	as	IN
13286	922	9	potatoes	potato	NNS
13286	922	10	and	and	CC
13286	922	11	Jerusalem	Jerusalem	NNP
13286	922	12	artichokes	artichoke	VBZ
13286	922	13	,	,	,
13286	922	14	leaves	leave	NNS
13286	922	15	,	,	,
13286	922	16	stems	stem	NNS
13286	922	17	,	,	,
13286	922	18	and	and	CC
13286	922	19	bulbs	bulb	NNS
13286	922	20	,	,	,
13286	922	21	as	as	IN
13286	922	22	cabbages	cabbage	NNS
13286	922	23	,	,	,
13286	922	24	spinach	spinach	NN
13286	922	25	,	,	,
13286	922	26	celery	celery	NN
13286	922	27	,	,	,
13286	922	28	and	and	CC
13286	922	29	onions	onion	NNS
13286	922	30	,	,	,
13286	922	31	roots	root	NNS
13286	922	32	and	and	CC
13286	922	33	flowers	flower	NNS
13286	922	34	,	,	,
13286	922	35	as	as	IN
13286	922	36	carrots	carrot	NNS
13286	922	37	,	,	,
13286	922	38	parsnips	parsnip	NNS
13286	922	39	,	,	,
13286	922	40	and	and	CC
13286	922	41	cauliflower	cauliflower	NN
13286	922	42	.	.	.
13286	923	1	These	these	DT
13286	923	2	are	be	VBP
13286	923	3	very	very	RB
13286	923	4	valuable	valuable	JJ
13286	923	5	on	on	IN
13286	923	6	account	account	NN
13286	923	7	of	of	IN
13286	923	8	the	the	DT
13286	923	9	mineral	mineral	NN
13286	923	10	matter	matter	NN
13286	923	11	,	,	,
13286	923	12	chief	chief	NN
13286	923	13	of	of	IN
13286	923	14	which	which	WDT
13286	923	15	are	be	VBP
13286	923	16	the	the	DT
13286	923	17	potash	potash	NN
13286	923	18	salts	salt	NNS
13286	923	19	,	,	,
13286	923	20	so	so	RB
13286	923	21	necessary	necessary	JJ
13286	923	22	to	to	TO
13286	923	23	keep	keep	VB
13286	923	24	the	the	DT
13286	923	25	blood	blood	NN
13286	923	26	in	in	IN
13286	923	27	a	a	DT
13286	923	28	healthy	healthy	JJ
13286	923	29	condition	condition	NN
13286	923	30	.	.	.
13286	924	1	Care	care	NN
13286	924	2	should	should	MD
13286	924	3	be	be	VB
13286	924	4	taken	take	VBN
13286	924	5	in	in	IN
13286	924	6	cooking	cook	VBG
13286	924	7	vegetables	vegetable	NNS
13286	924	8	not	not	RB
13286	924	9	to	to	TO
13286	924	10	lose	lose	VB
13286	924	11	the	the	DT
13286	924	12	salts	salt	NNS
13286	924	13	.	.	.
13286	925	1	Steaming	steaming	NN
13286	925	2	is	be	VBZ
13286	925	3	preferable	preferable	JJ
13286	925	4	to	to	IN
13286	925	5	boiling	boil	VBG
13286	925	6	,	,	,
13286	925	7	by	by	IN
13286	925	8	preserving	preserve	VBG
13286	925	9	the	the	DT
13286	925	10	juices	juice	NNS
13286	925	11	,	,	,
13286	925	12	though	though	IN
13286	925	13	it	-PRON-	PRP
13286	925	14	does	do	VBZ
13286	925	15	not	not	RB
13286	925	16	tend	tend	VB
13286	925	17	to	to	TO
13286	925	18	improve	improve	VB
13286	925	19	the	the	DT
13286	925	20	color	color	NN
13286	925	21	of	of	IN
13286	925	22	green	green	JJ
13286	925	23	vegetables	vegetable	NNS
13286	925	24	.	.	.
13286	926	1	A	a	DT
13286	926	2	little	little	JJ
13286	926	3	lemon	lemon	NN
13286	926	4	juice	juice	NN
13286	926	5	added	add	VBN
13286	926	6	to	to	IN
13286	926	7	the	the	DT
13286	926	8	water	water	NN
13286	926	9	in	in	IN
13286	926	10	which	which	WDT
13286	926	11	new	new	JJ
13286	926	12	potatoes	potato	NNS
13286	926	13	are	be	VBP
13286	926	14	boiling	boil	VBG
13286	926	15	improves	improve	VBZ
13286	926	16	their	-PRON-	PRP$
13286	926	17	color	color	NN
13286	926	18	.	.	.
13286	927	1	Mint	mint	NN
13286	927	2	is	be	VBZ
13286	927	3	sometimes	sometimes	RB
13286	927	4	cooked	cook	VBN
13286	927	5	with	with	IN
13286	927	6	new	new	JJ
13286	927	7	potatoes	potato	NNS
13286	927	8	.	.	.
13286	928	1	To	to	TO
13286	928	2	secure	secure	VB
13286	928	3	a	a	DT
13286	928	4	good	good	JJ
13286	928	5	color	color	NN
13286	928	6	in	in	IN
13286	928	7	vegetables	vegetable	NNS
13286	928	8	when	when	WRB
13286	928	9	cooked	cook	VBN
13286	928	10	,	,	,
13286	928	11	careful	careful	JJ
13286	928	12	cleaning	cleaning	NN
13286	928	13	and	and	CC
13286	928	14	preparation	preparation	NN
13286	928	15	before	before	IN
13286	928	16	cooking	cooking	NN
13286	928	17	is	be	VBZ
13286	928	18	essential	essential	JJ
13286	928	19	.	.	.
13286	929	1	Earthy	earthy	JJ
13286	929	2	roots	root	NNS
13286	929	3	,	,	,
13286	929	4	such	such	JJ
13286	929	5	as	as	IN
13286	929	6	potatoes	potato	NNS
13286	929	7	,	,	,
13286	929	8	turnips	turnip	NNS
13286	929	9	,	,	,
13286	929	10	and	and	CC
13286	929	11	carrots	carrot	NNS
13286	929	12	,	,	,
13286	929	13	must	must	MD
13286	929	14	be	be	VB
13286	929	15	both	both	CC
13286	929	16	well	well	RB
13286	929	17	scrubbed	scrubbed	JJ
13286	929	18	and	and	CC
13286	929	19	thoroughly	thoroughly	RB
13286	929	20	rinsed	rinse	VBN
13286	929	21	in	in	IN
13286	929	22	clean	clean	JJ
13286	929	23	water	water	NN
13286	929	24	before	before	IN
13286	929	25	peeling	peel	VBG
13286	929	26	.	.	.
13286	930	1	From	from	IN
13286	930	2	all	all	DT
13286	930	3	vegetables	vegetable	NNS
13286	930	4	,	,	,
13286	930	5	coarse	coarse	JJ
13286	930	6	or	or	CC
13286	930	7	discolored	discolor	VBN
13286	930	8	leaves	leave	NNS
13286	930	9	and	and	CC
13286	930	10	any	any	DT
13286	930	11	dark	dark	JJ
13286	930	12	or	or	CC
13286	930	13	decayed	decay	VBN
13286	930	14	spots	spot	NNS
13286	930	15	should	should	MD
13286	930	16	be	be	VB
13286	930	17	carefully	carefully	RB
13286	930	18	removed	remove	VBN
13286	930	19	before	before	IN
13286	930	20	cooking	cooking	NN
13286	930	21	.	.	.
13286	931	1	Potatoes	potato	NNS
13286	931	2	should	should	MD
13286	931	3	be	be	VB
13286	931	4	peeled	peel	VBN
13286	931	5	thinly	thinly	RB
13286	931	6	,	,	,
13286	931	7	or	or	CC
13286	931	8	,	,	,
13286	931	9	if	if	IN
13286	931	10	new	new	JJ
13286	931	11	,	,	,
13286	931	12	merely	merely	RB
13286	931	13	brushed	brush	VBN
13286	931	14	or	or	CC
13286	931	15	rubbed	rub	VBN
13286	931	16	with	with	IN
13286	931	17	a	a	DT
13286	931	18	coarse	coarse	JJ
13286	931	19	cloth	cloth	NN
13286	931	20	to	to	TO
13286	931	21	get	get	VB
13286	931	22	the	the	DT
13286	931	23	skin	skin	NN
13286	931	24	off	off	RP
13286	931	25	.	.	.
13286	932	1	Turnips	turnip	NNS
13286	932	2	should	should	MD
13286	932	3	be	be	VB
13286	932	4	thickly	thickly	RB
13286	932	5	peeled	peel	VBN
13286	932	6	,	,	,
13286	932	7	as	as	IN
13286	932	8	the	the	DT
13286	932	9	rind	rind	NN
13286	932	10	in	in	IN
13286	932	11	these	these	DT
13286	932	12	is	be	VBZ
13286	932	13	hard	hard	JJ
13286	932	14	and	and	CC
13286	932	15	woody	woody	JJ
13286	932	16	.	.	.
13286	933	1	Carrots	carrot	NNS
13286	933	2	and	and	CC
13286	933	3	salsify	salsify	VB
13286	933	4	,	,	,
13286	933	5	unless	unless	IN
13286	933	6	very	very	RB
13286	933	7	old	old	JJ
13286	933	8	,	,	,
13286	933	9	need	need	VBP
13286	933	10	scraping	scrape	VBG
13286	933	11	only	only	RB
13286	933	12	.	.	.
13286	934	1	After	after	IN
13286	934	2	the	the	DT
13286	934	3	removal	removal	NN
13286	934	4	of	of	IN
13286	934	5	the	the	DT
13286	934	6	skin	skin	NN
13286	934	7	,	,	,
13286	934	8	all	all	DT
13286	934	9	root	root	NN
13286	934	10	vegetables	vegetable	NNS
13286	934	11	(	(	-LRB-
13286	934	12	except	except	IN
13286	934	13	those	those	DT
13286	934	14	of	of	IN
13286	934	15	the	the	DT
13286	934	16	onion	onion	NN
13286	934	17	kind	kind	NN
13286	934	18	)	)	-RRB-
13286	934	19	should	should	MD
13286	934	20	be	be	VB
13286	934	21	put	put	VBN
13286	934	22	in	in	IN
13286	934	23	cold	cold	JJ
13286	934	24	water	water	NN
13286	934	25	till	till	IN
13286	934	26	wanted	want	VBN
13286	934	27	.	.	.
13286	935	1	Potatoes	potato	NNS
13286	935	2	,	,	,
13286	935	3	artichokes	artichoke	NNS
13286	935	4	,	,	,
13286	935	5	and	and	CC
13286	935	6	salsify	salsify	VB
13286	935	7	especially	especially	RB
13286	935	8	,	,	,
13286	935	9	must	must	MD
13286	935	10	not	not	RB
13286	935	11	remain	remain	VB
13286	935	12	a	a	DT
13286	935	13	moment	moment	NN
13286	935	14	out	out	IN
13286	935	15	of	of	IN
13286	935	16	water	water	NN
13286	935	17	after	after	IN
13286	935	18	peeling	peel	VBG
13286	935	19	,	,	,
13286	935	20	or	or	CC
13286	935	21	they	-PRON-	PRP
13286	935	22	will	will	MD
13286	935	23	turn	turn	VB
13286	935	24	a	a	DT
13286	935	25	dark	dark	JJ
13286	935	26	color	color	NN
13286	935	27	,	,	,
13286	935	28	and	and	CC
13286	935	29	to	to	IN
13286	935	30	the	the	DT
13286	935	31	water	water	NN
13286	935	32	used	use	VBN
13286	935	33	for	for	IN
13286	935	34	the	the	DT
13286	935	35	two	two	CD
13286	935	36	last	last	JJ
13286	935	37	,	,	,
13286	935	38	a	a	DT
13286	935	39	little	little	JJ
13286	935	40	salt	salt	NN
13286	935	41	and	and	CC
13286	935	42	lemon	lemon	NN
13286	935	43	juice	juice	NN
13286	935	44	should	should	MD
13286	935	45	be	be	VB
13286	935	46	added	add	VBN
13286	935	47	in	in	IN
13286	935	48	order	order	NN
13286	935	49	to	to	TO
13286	935	50	keep	keep	VB
13286	935	51	them	-PRON-	PRP
13286	935	52	white	white	JJ
13286	935	53	.	.	.
13286	936	1	Root	root	NN
13286	936	2	vegetables	vegetable	NNS
13286	936	3	should	should	MD
13286	936	4	be	be	VB
13286	936	5	boiled	boil	VBN
13286	936	6	with	with	IN
13286	936	7	the	the	DT
13286	936	8	lid	lid	NN
13286	936	9	of	of	IN
13286	936	10	the	the	DT
13286	936	11	pan	pan	NN
13286	936	12	on	on	IN
13286	936	13	,	,	,
13286	936	14	green	green	JJ
13286	936	15	vegetables	vegetable	NNS
13286	936	16	should	should	MD
13286	936	17	be	be	VB
13286	936	18	boiled	boil	VBN
13286	936	19	with	with	IN
13286	936	20	the	the	DT
13286	936	21	lid	lid	NN
13286	936	22	of	of	IN
13286	936	23	the	the	DT
13286	936	24	pan	pan	NN
13286	936	25	off	off	RP
13286	936	26	,	,	,
13286	936	27	for	for	IN
13286	936	28	the	the	DT
13286	936	29	preservation	preservation	NN
13286	936	30	of	of	IN
13286	936	31	the	the	DT
13286	936	32	color	color	NN
13286	936	33	.	.	.
13286	937	1	Baked	Baked	NNP
13286	937	2	Parsnips	Parsnips	NNP
13286	937	3	1/2	1/2	CD
13286	937	4	cupful	cupful	JJ
13286	937	5	Crisco	Crisco	NNP
13286	937	6	5	5	CD
13286	937	7	parsnips	parsnip	NNS
13286	937	8	Salt	salt	NN
13286	937	9	and	and	CC
13286	937	10	pepper	pepper	NN
13286	937	11	to	to	TO
13286	937	12	taste	taste	VB
13286	937	13	Peel	peel	VB
13286	937	14	and	and	CC
13286	937	15	wash	wash	VB
13286	937	16	parsnips	parsnip	NNS
13286	937	17	and	and	CC
13286	937	18	cut	cut	VBD
13286	937	19	into	into	IN
13286	937	20	two	two	CD
13286	937	21	lengthwise	lengthwise	RB
13286	937	22	,	,	,
13286	937	23	and	and	CC
13286	937	24	steam	steam	VB
13286	937	25	for	for	IN
13286	937	26	one	one	CD
13286	937	27	hour	hour	NN
13286	937	28	.	.	.
13286	938	1	Remove	remove	VB
13286	938	2	from	from	IN
13286	938	3	fire	fire	NN
13286	938	4	,	,	,
13286	938	5	lay	lie	VBD
13286	938	6	in	in	IN
13286	938	7	greased	grease	VBN
13286	938	8	baking	baking	NN
13286	938	9	pan	pan	NN
13286	938	10	,	,	,
13286	938	11	sprinkle	sprinkle	VB
13286	938	12	with	with	IN
13286	938	13	salt	salt	NN
13286	938	14	and	and	CC
13286	938	15	pepper	pepper	NN
13286	938	16	,	,	,
13286	938	17	spread	spread	VBD
13286	938	18	Crisco	Crisco	NNP
13286	938	19	over	over	IN
13286	938	20	top	top	NN
13286	938	21	and	and	CC
13286	938	22	bake	bake	VB
13286	938	23	slowly	slowly	RB
13286	938	24	till	till	IN
13286	938	25	tender	tender	NN
13286	938	26	.	.	.
13286	939	1	Serve	serve	VB
13286	939	2	hot	hot	JJ
13286	939	3	.	.	.
13286	940	1	Brussels	Brussels	NNP
13286	940	2	Sprouts	Sprouts	NNP
13286	940	3	with	with	IN
13286	940	4	Crisco	Crisco	NNP
13286	940	5	1/2	1/2	CD
13286	940	6	cupful	cupful	JJ
13286	940	7	Crisco	Crisco	NNP
13286	940	8	2	2	CD
13286	940	9	baskets	basket	NNS
13286	940	10	brussels	brussels	NNP
13286	940	11	sprouts	sprout	NNS
13286	940	12	1/2	1/2	CD
13286	940	13	cupful	cupful	JJ
13286	940	14	grated	grate	VBN
13286	940	15	cheese	cheese	NN
13286	940	16	Trim	trim	VBP
13286	940	17	sprouts	sprout	NNS
13286	940	18	and	and	CC
13286	940	19	cook	cook	VB
13286	940	20	them	-PRON-	PRP
13286	940	21	in	in	IN
13286	940	22	boiling	boil	VBG
13286	940	23	salted	salt	VBN
13286	940	24	water	water	NN
13286	940	25	till	till	IN
13286	940	26	tender	tender	NN
13286	940	27	,	,	,
13286	940	28	drain	drain	VB
13286	940	29	and	and	CC
13286	940	30	dry	dry	VB
13286	940	31	on	on	IN
13286	940	32	clean	clean	JJ
13286	940	33	cloth	cloth	NN
13286	940	34	.	.	.
13286	941	1	Heat	Heat	NNP
13286	941	2	Crisco	Crisco	NNP
13286	941	3	hot	hot	JJ
13286	941	4	,	,	,
13286	941	5	then	then	RB
13286	941	6	add	add	VB
13286	941	7	sprouts	sprout	NNS
13286	941	8	,	,	,
13286	941	9	and	and	CC
13286	941	10	fry	fry	VB
13286	941	11	until	until	IN
13286	941	12	very	very	RB
13286	941	13	hot	hot	JJ
13286	941	14	.	.	.
13286	942	1	Turn	turn	VB
13286	942	2	them	-PRON-	PRP
13286	942	3	into	into	IN
13286	942	4	hot	hot	JJ
13286	942	5	vegetable	vegetable	NN
13286	942	6	dish	dish	NN
13286	942	7	,	,	,
13286	942	8	sprinkle	sprinkle	VB
13286	942	9	cheese	cheese	NN
13286	942	10	over	over	IN
13286	942	11	them	-PRON-	PRP
13286	942	12	and	and	CC
13286	942	13	serve	serve	VB
13286	942	14	immediately	immediately	RB
13286	942	15	.	.	.
13286	943	1	Sufficient	sufficient	JJ
13286	943	2	for	for	IN
13286	943	3	one	one	CD
13286	943	4	dish	dish	NN
13286	943	5	.	.	.
13286	944	1	Colcannon	Colcannon	NNP
13286	944	2	3	3	CD
13286	944	3	tablespoonfuls	tablespoonful	VBZ
13286	944	4	Crisco	Crisco	NNP
13286	944	5	1/2	1/2	CD
13286	944	6	lb	lb	XX
13286	944	7	.	.	.
13286	945	1	cold	cold	JJ
13286	945	2	cooked	cook	VBN
13286	945	3	potatoes	potato	NNS
13286	945	4	1/2	1/2	CD
13286	945	5	lb	lb	XX
13286	945	6	.	.	.
13286	946	1	cold	cold	JJ
13286	946	2	cooked	cook	VBN
13286	946	3	cabbage	cabbage	NN
13286	946	4	1	1	CD
13286	946	5	onion	onion	NN
13286	946	6	Salt	Salt	NNP
13286	946	7	and	and	CC
13286	946	8	pepper	pepper	NN
13286	946	9	to	to	TO
13286	946	10	taste	taste	VB
13286	946	11	Chop	Chop	NNP
13286	946	12	onion	onion	NN
13286	946	13	and	and	CC
13286	946	14	cabbage	cabbage	NN
13286	946	15	and	and	CC
13286	946	16	mash	mash	NN
13286	946	17	potatoes	potato	NNS
13286	946	18	.	.	.
13286	947	1	Put	put	VB
13286	947	2	into	into	IN
13286	947	3	frying	fry	VBG
13286	947	4	pan	pan	NN
13286	947	5	with	with	IN
13286	947	6	Crisco	Crisco	NNP
13286	947	7	and	and	CC
13286	947	8	fry	fry	VB
13286	947	9	few	few	JJ
13286	947	10	minutes	minute	NNS
13286	947	11	adding	add	VBG
13286	947	12	seasonings	seasoning	NNS
13286	947	13	.	.	.
13286	948	1	Turn	turn	VB
13286	948	2	into	into	IN
13286	948	3	Criscoed	Criscoed	NNP
13286	948	4	fireproof	fireproof	JJ
13286	948	5	dish	dish	NN
13286	948	6	and	and	CC
13286	948	7	brown	brown	NNP
13286	948	8	in	in	IN
13286	948	9	oven	oven	NNP
13286	948	10	.	.	.
13286	949	1	Lentils	Lentils	NNP
13286	949	2	and	and	CC
13286	949	3	Rice	Rice	NNP
13286	949	4	3	3	CD
13286	949	5	tablespoonfuls	tablespoonful	VBZ
13286	949	6	Crisco	Crisco	NNP
13286	949	7	1/2	1/2	CD
13286	949	8	cupful	cupful	JJ
13286	949	9	lentils	lentil	NNS
13286	949	10	1/2	1/2	CD
13286	949	11	cupful	cupful	JJ
13286	949	12	milk	milk	NN
13286	949	13	1/2	1/2	CD
13286	949	14	cupful	cupful	JJ
13286	949	15	water	water	NN
13286	949	16	1	1	CD
13286	949	17	teaspoonful	teaspoonful	JJ
13286	949	18	curry	curry	NN
13286	949	19	powder	powder	NN
13286	949	20	1	1	CD
13286	949	21	small	small	JJ
13286	949	22	onion	onion	NN
13286	949	23	1	1	CD
13286	949	24	tablespoonful	tablespoonful	JJ
13286	949	25	lemon	lemon	NN
13286	949	26	juice	juice	NN
13286	949	27	1	1	CD
13286	949	28	cupful	cupful	JJ
13286	949	29	boiled	boil	VBN
13286	949	30	rice	rice	NN
13286	949	31	Salt	salt	NN
13286	949	32	and	and	CC
13286	949	33	pepper	pepper	NN
13286	949	34	to	to	TO
13286	949	35	taste	taste	VB
13286	949	36	Wash	Wash	NNP
13286	949	37	lentils	lentil	NNS
13286	949	38	and	and	CC
13286	949	39	soak	soak	VB
13286	949	40	them	-PRON-	PRP
13286	949	41	in	in	IN
13286	949	42	milk	milk	NN
13286	949	43	twelve	twelve	CD
13286	949	44	hours	hour	NNS
13286	949	45	.	.	.
13286	950	1	Melt	Melt	NNP
13286	950	2	Crisco	Crisco	NNP
13286	950	3	slice	slice	NN
13286	950	4	onion	onion	NN
13286	950	5	and	and	CC
13286	950	6	fry	fry	VB
13286	950	7	a	a	DT
13286	950	8	pale	pale	JJ
13286	950	9	brown	brown	NN
13286	950	10	,	,	,
13286	950	11	add	add	VB
13286	950	12	curry	curry	NN
13286	950	13	powder	powder	NN
13286	950	14	,	,	,
13286	950	15	milk	milk	NN
13286	950	16	,	,	,
13286	950	17	water	water	NN
13286	950	18	,	,	,
13286	950	19	seasonings	seasoning	NNS
13286	950	20	,	,	,
13286	950	21	and	and	CC
13286	950	22	lentils	lentil	NNS
13286	950	23	,	,	,
13286	950	24	simmer	simmer	NN
13286	950	25	two	two	CD
13286	950	26	hours	hour	NNS
13286	950	27	and	and	CC
13286	950	28	add	add	VB
13286	950	29	lemon	lemon	NN
13286	950	30	juice	juice	NN
13286	950	31	just	just	RB
13286	950	32	before	before	IN
13286	950	33	serving	serve	VBG
13286	950	34	,	,	,
13286	950	35	Serve	serve	VB
13286	950	36	with	with	IN
13286	950	37	rice	rice	NN
13286	950	38	.	.	.
13286	951	1	Corn	corn	NN
13286	951	2	Fritters	fritter	NNS
13286	951	3	1	1	CD
13286	951	4	tablespoonful	tablespoonful	JJ
13286	951	5	melted	melt	VBN
13286	951	6	Crisco	Crisco	NNP
13286	951	7	1	1	CD
13286	951	8	can	can	MD
13286	951	9	crushed	crush	VBN
13286	951	10	corn	corn	NN
13286	951	11	1	1	CD
13286	951	12	cupful	cupful	JJ
13286	951	13	flour	flour	NN
13286	951	14	1	1	CD
13286	951	15	teaspoonful	teaspoonful	JJ
13286	951	16	baking	baking	NN
13286	951	17	powder	powder	NN
13286	951	18	2	2	CD
13286	951	19	teaspoonfuls	teaspoonful	NNS
13286	951	20	salt	salt	NN
13286	951	21	1/4	1/4	CD
13286	951	22	teaspoonful	teaspoonful	JJ
13286	951	23	white	white	JJ
13286	951	24	pepper	pepper	NN
13286	951	25	3	3	CD
13286	951	26	tablespoonfuls	tablespoonful	NNS
13286	951	27	milk	milk	NN
13286	951	28	Put	put	JJ
13286	951	29	corn	corn	NN
13286	951	30	into	into	IN
13286	951	31	bowl	bowl	NN
13286	951	32	,	,	,
13286	951	33	add	add	VB
13286	951	34	Crisco	Crisco	NNP
13286	951	35	,	,	,
13286	951	36	salt	salt	NN
13286	951	37	,	,	,
13286	951	38	pepper	pepper	NN
13286	951	39	,	,	,
13286	951	40	flour	flour	NN
13286	951	41	,	,	,
13286	951	42	baking	baking	NN
13286	951	43	powder	powder	NN
13286	951	44	,	,	,
13286	951	45	and	and	CC
13286	951	46	milk	milk	NN
13286	951	47	.	.	.
13286	952	1	Mix	mix	VB
13286	952	2	well	well	RB
13286	952	3	and	and	CC
13286	952	4	drop	drop	VB
13286	952	5	in	in	IN
13286	952	6	spoonfuls	spoonful	NNS
13286	952	7	on	on	IN
13286	952	8	a	a	DT
13286	952	9	Criscoed	Criscoed	NNP
13286	952	10	griddle	griddle	NN
13286	952	11	.	.	.
13286	953	1	Fire	fire	NN
13286	953	2	brown	brown	JJ
13286	953	3	on	on	IN
13286	953	4	both	both	DT
13286	953	5	sides	side	NNS
13286	953	6	.	.	.
13286	954	1	These	these	DT
13286	954	2	fritters	fritter	NNS
13286	954	3	are	be	VBP
13286	954	4	a	a	DT
13286	954	5	palatable	palatable	JJ
13286	954	6	accompaniment	accompaniment	NN
13286	954	7	to	to	TO
13286	954	8	roast	roast	VB
13286	954	9	chicken	chicken	NN
13286	954	10	.	.	.
13286	955	1	Sufficient	sufficient	JJ
13286	955	2	for	for	IN
13286	955	3	twelve	twelve	CD
13286	955	4	fritters	fritter	NNS
13286	955	5	.	.	.
13286	956	1	Corn	corn	NN
13286	956	2	,	,	,
13286	956	3	Okra	Okra	NNP
13286	956	4	and	and	CC
13286	956	5	Tomatoes	Tomatoes	NNP
13286	956	6	2	2	CD
13286	956	7	tablespoonfuls	tablespoonful	VBZ
13286	956	8	Crisco	Crisco	NNP
13286	956	9	2	2	CD
13286	956	10	tablespoonfuls	tablespoonfuls	NN
13286	956	11	sugar	sugar	NN
13286	956	12	Salt	salt	NN
13286	956	13	and	and	CC
13286	956	14	pepper	pepper	NN
13286	956	15	to	to	TO
13286	956	16	taste	taste	VB
13286	956	17	6	6	CD
13286	956	18	ears	ear	NNS
13286	956	19	corn	corn	NN
13286	956	20	6	6	CD
13286	956	21	okra	okra	NN
13286	956	22	pods	pod	NNS
13286	956	23	6	6	CD
13286	956	24	tomatoes	tomato	NNS
13286	956	25	2	2	CD
13286	956	26	cupfuls	cupful	NNS
13286	956	27	water	water	NN
13286	956	28	Cut	Cut	NNP
13286	956	29	corn	corn	NN
13286	956	30	from	from	IN
13286	956	31	cob	cob	NNP
13286	956	32	,	,	,
13286	956	33	put	put	VBN
13286	956	34	into	into	IN
13286	956	35	saucepan	saucepan	NN
13286	956	36	,	,	,
13286	956	37	cover	cover	VBP
13286	956	38	with	with	IN
13286	956	39	water	water	NN
13286	956	40	and	and	CC
13286	956	41	bring	bring	VB
13286	956	42	to	to	TO
13286	956	43	boil	boil	VB
13286	956	44	.	.	.
13286	957	1	Scald	scald	NN
13286	957	2	and	and	CC
13286	957	3	skin	skin	NN
13286	957	4	tomatoes	tomato	NNS
13286	957	5	and	and	CC
13286	957	6	cut	cut	VBD
13286	957	7	okra	okra	NN
13286	957	8	into	into	IN
13286	957	9	cross	cross	JJ
13286	957	10	sections	section	NNS
13286	957	11	half	half	DT
13286	957	12	inch	inch	NN
13286	957	13	long	long	JJ
13286	957	14	.	.	.
13286	958	1	Add	add	VB
13286	958	2	both	both	DT
13286	958	3	to	to	IN
13286	958	4	corn	corn	VB
13286	958	5	with	with	IN
13286	958	6	Crisco	Crisco	NNP
13286	958	7	and	and	CC
13286	958	8	seasonings	seasoning	NNS
13286	958	9	.	.	.
13286	959	1	Stir	stir	VB
13286	959	2	and	and	CC
13286	959	3	cook	cook	VB
13286	959	4	until	until	IN
13286	959	5	tender	tender	NN
13286	959	6	.	.	.
13286	960	1	Serve	serve	VB
13286	960	2	hot	hot	JJ
13286	960	3	.	.	.
13286	961	1	Curried	curry	VBN
13286	961	2	Cauliflower	Cauliflower	NNP
13286	961	3	4	4	CD
13286	961	4	tablespoonfuls	tablespoonful	NNS
13286	961	5	Crisco	Crisco	NNP
13286	961	6	1	1	CD
13286	961	7	cauliflower	cauliflower	NN
13286	961	8	1	1	CD
13286	961	9	sliced	sliced	JJ
13286	961	10	onion	onion	NN
13286	961	11	1	1	CD
13286	961	12	dessertspoonful	dessertspoonful	NNP
13286	961	13	curry	curry	NN
13286	961	14	powder	powder	NN
13286	961	15	1	1	CD
13286	961	16	tablespoonful	tablespoonful	JJ
13286	961	17	lemon	lemon	NN
13286	961	18	juice	juice	NN
13286	961	19	1/4	1/4	CD
13286	961	20	teaspoonful	teaspoonful	JJ
13286	961	21	salt	salt	NN
13286	961	22	1	1	CD
13286	961	23	cupful	cupful	JJ
13286	961	24	stock	stock	NN
13286	961	25	or	or	CC
13286	961	26	water	water	NN
13286	961	27	Boil	Boil	NNP
13286	961	28	cauliflower	cauliflower	NN
13286	961	29	in	in	IN
13286	961	30	boiling	boil	VBG
13286	961	31	salted	salt	VBN
13286	961	32	water	water	NN
13286	961	33	till	till	IN
13286	961	34	tender	tender	NN
13286	961	35	,	,	,
13286	961	36	drain	drain	VB
13286	961	37	,	,	,
13286	961	38	then	then	RB
13286	961	39	divide	divide	VB
13286	961	40	into	into	IN
13286	961	41	small	small	JJ
13286	961	42	flowerets	floweret	NNS
13286	961	43	.	.	.
13286	962	1	Fry	fry	NN
13286	962	2	onion	onion	NN
13286	962	3	in	in	IN
13286	962	4	Crisco	Crisco	NNP
13286	962	5	a	a	DT
13286	962	6	few	few	JJ
13286	962	7	minutes	minute	NNS
13286	962	8	,	,	,
13286	962	9	then	then	RB
13286	962	10	add	add	VB
13286	962	11	curry	curry	NN
13286	962	12	powder	powder	NN
13286	962	13	,	,	,
13286	962	14	lemon	lemon	NN
13286	962	15	juice	juice	NN
13286	962	16	and	and	CC
13286	962	17	stock	stock	NN
13286	962	18	or	or	CC
13286	962	19	water	water	NN
13286	962	20	.	.	.
13286	963	1	Simmer	simmer	JJ
13286	963	2	fifteen	fifteen	CD
13286	963	3	minutes	minute	NNS
13286	963	4	,	,	,
13286	963	5	then	then	RB
13286	963	6	strain	strain	VB
13286	963	7	into	into	IN
13286	963	8	clean	clean	JJ
13286	963	9	saucepan	saucepan	NN
13286	963	10	.	.	.
13286	964	1	Add	add	VB
13286	964	2	cauliflower	cauliflower	NN
13286	964	3	and	and	CC
13286	964	4	salt	salt	NN
13286	964	5	and	and	CC
13286	964	6	simmer	simmer	JJ
13286	964	7	fifteen	fifteen	CD
13286	964	8	minutes	minute	NNS
13286	964	9	.	.	.
13286	965	1	Serve	serve	VB
13286	965	2	hot	hot	JJ
13286	965	3	.	.	.
13286	966	1	Creamed	Creamed	NNP
13286	966	2	Potatoes	Potatoes	NNP
13286	966	3	au	au	NNP
13286	966	4	Gratin	Gratin	NNP
13286	966	5	2	2	CD
13286	966	6	tablespoonfuls	tablespoonful	VBZ
13286	966	7	Crisco	Crisco	NNP
13286	966	8	1	1	CD
13286	966	9	quart	quart	NN
13286	966	10	peeled	peel	VBN
13286	966	11	and	and	CC
13286	966	12	diced	dice	VBN
13286	966	13	potatoes	potato	NNS
13286	966	14	2	2	CD
13286	966	15	cupfuls	cupfuls	NN
13286	966	16	milk	milk	NN
13286	966	17	1	1	CD
13286	966	18	tablespoonful	tablespoonful	JJ
13286	966	19	flour	flour	NN
13286	966	20	1	1	CD
13286	966	21	cupful	cupful	JJ
13286	966	22	grated	grate	VBN
13286	966	23	cheese	cheese	NN
13286	966	24	1	1	CD
13286	966	25	teaspoonful	teaspoonful	JJ
13286	966	26	salt	salt	NN
13286	966	27	1/4	1/4	CD
13286	966	28	teaspoonful	teaspoonful	JJ
13286	966	29	white	white	JJ
13286	966	30	pepper	pepper	NN
13286	966	31	Few	few	JJ
13286	966	32	breadcrumbs	breadcrumb	NNS
13286	966	33	Cut	Cut	NNP
13286	966	34	potatoes	potato	NNS
13286	966	35	in	in	IN
13286	966	36	about	about	IN
13286	966	37	11/2-inch	11/2-inch	CD
13286	966	38	pieces	piece	NNS
13286	966	39	,	,	,
13286	966	40	then	then	RB
13286	966	41	boil	boil	VB
13286	966	42	carefully	carefully	RB
13286	966	43	in	in	IN
13286	966	44	boiling	boil	VBG
13286	966	45	salted	salt	VBN
13286	966	46	water	water	NN
13286	966	47	.	.	.
13286	967	1	When	when	WRB
13286	967	2	done	do	VBN
13286	967	3	,	,	,
13286	967	4	drain	drain	VB
13286	967	5	,	,	,
13286	967	6	and	and	CC
13286	967	7	pour	pour	VB
13286	967	8	into	into	IN
13286	967	9	Criscoed	Criscoed	NNP
13286	967	10	fireproof	fireproof	JJ
13286	967	11	dish	dish	NN
13286	967	12	.	.	.
13286	968	1	Blend	Blend	NNP
13286	968	2	Crisco	Crisco	NNP
13286	968	3	and	and	CC
13286	968	4	flour	flour	NN
13286	968	5	in	in	IN
13286	968	6	saucepan	saucepan	NN
13286	968	7	over	over	IN
13286	968	8	fire	fire	NN
13286	968	9	,	,	,
13286	968	10	add	add	VB
13286	968	11	milk	milk	NN
13286	968	12	,	,	,
13286	968	13	stir	stir	VB
13286	968	14	till	till	IN
13286	968	15	boiling	boil	VBG
13286	968	16	,	,	,
13286	968	17	then	then	RB
13286	968	18	add	add	VB
13286	968	19	cheese	cheese	NN
13286	968	20	and	and	CC
13286	968	21	seasonings	seasoning	NNS
13286	968	22	.	.	.
13286	969	1	Pour	pour	VB
13286	969	2	over	over	IN
13286	969	3	potatoes	potato	NNS
13286	969	4	;	;	:
13286	969	5	grate	grate	VB
13286	969	6	a	a	DT
13286	969	7	little	little	JJ
13286	969	8	cheese	cheese	NN
13286	969	9	over	over	IN
13286	969	10	top	top	NN
13286	969	11	,	,	,
13286	969	12	sprinkle	sprinkle	VB
13286	969	13	with	with	IN
13286	969	14	breadcrumbs	breadcrumb	NNS
13286	969	15	and	and	CC
13286	969	16	bake	bake	VB
13286	969	17	five	five	CD
13286	969	18	minutes	minute	NNS
13286	969	19	in	in	IN
13286	969	20	hot	hot	JJ
13286	969	21	oven	oven	NN
13286	969	22	.	.	.
13286	970	1	Eggplant	eggplant	JJ
13286	970	2	en	en	IN
13286	970	3	Casserole	Casserole	NNP
13286	970	4	4	4	CD
13286	970	5	tablespoonfuls	tablespoonful	NNS
13286	970	6	melted	melt	VBN
13286	970	7	Crisco	Crisco	NNP
13286	970	8	1	1	CD
13286	970	9	large	large	JJ
13286	970	10	eggplant	eggplant	JJ
13286	970	11	3	3	CD
13286	970	12	small	small	JJ
13286	970	13	onions	onion	NNS
13286	970	14	2	2	CD
13286	970	15	garlic	garlic	NN
13286	970	16	cloves	clove	NNS
13286	970	17	3	3	CD
13286	970	18	tomatoes	tomato	NNS
13286	970	19	1	1	CD
13286	970	20	green	green	JJ
13286	970	21	pepper	pepper	NN
13286	970	22	Salt	salt	NN
13286	970	23	and	and	CC
13286	970	24	pepper	pepper	NN
13286	970	25	to	to	TO
13286	970	26	taste	taste	VB
13286	970	27	Slice	Slice	NNP
13286	970	28	eggplant	eggplant	JJ
13286	970	29	into	into	IN
13286	970	30	thin	thin	JJ
13286	970	31	slices	slice	NNS
13286	970	32	,	,	,
13286	970	33	then	then	RB
13286	970	34	slice	slice	VB
13286	970	35	onions	onion	NNS
13286	970	36	,	,	,
13286	970	37	garlic	garlic	NN
13286	970	38	,	,	,
13286	970	39	tomatoes	tomato	NNS
13286	970	40	and	and	CC
13286	970	41	pepper	pepper	NN
13286	970	42	quite	quite	RB
13286	970	43	thin	thin	JJ
13286	970	44	.	.	.
13286	971	1	Arrange	arrange	VB
13286	971	2	them	-PRON-	PRP
13286	971	3	,	,	,
13286	971	4	alternately	alternately	RB
13286	971	5	,	,	,
13286	971	6	in	in	IN
13286	971	7	a	a	DT
13286	971	8	Criscoed	Criscoed	NNP
13286	971	9	casserole	casserole	NN
13286	971	10	,	,	,
13286	971	11	seasoning	season	VBG
13286	971	12	each	each	DT
13286	971	13	layer	layer	NN
13286	971	14	with	with	IN
13286	971	15	salt	salt	NN
13286	971	16	and	and	CC
13286	971	17	pepper	pepper	NN
13286	971	18	.	.	.
13286	972	1	Pour	pour	VB
13286	972	2	in	in	IN
13286	972	3	melted	melted	JJ
13286	972	4	Crisco	Crisco	NNP
13286	972	5	and	and	CC
13286	972	6	cover	cover	NN
13286	972	7	.	.	.
13286	973	1	Cook	cook	VB
13286	973	2	over	over	IN
13286	973	3	slow	slow	JJ
13286	973	4	fire	fire	NN
13286	973	5	or	or	CC
13286	973	6	in	in	IN
13286	973	7	moderate	moderate	JJ
13286	973	8	oven	oven	NN
13286	973	9	till	till	IN
13286	973	10	the	the	DT
13286	973	11	eggplant	eggplant	NN
13286	973	12	is	be	VBZ
13286	973	13	tender	tender	JJ
13286	973	14	.	.	.
13286	974	1	Serve	serve	VB
13286	974	2	hot	hot	JJ
13286	974	3	or	or	CC
13286	974	4	cold	cold	JJ
13286	974	5	.	.	.
13286	975	1	Fried	Fried	NNP
13286	975	2	Parsley	Parsley	NNP
13286	975	3	Crisco	Crisco	NNP
13286	975	4	1	1	CD
13286	975	5	bunch	bunch	NN
13286	975	6	parsley	parsley	NN
13286	975	7	Salt	salt	NN
13286	975	8	and	and	CC
13286	975	9	pepper	pepper	NN
13286	975	10	to	to	TO
13286	975	11	taste	taste	VB
13286	975	12	Wash	Wash	NNP
13286	975	13	,	,	,
13286	975	14	pick	pick	VB
13286	975	15	and	and	CC
13286	975	16	dry	dry	VB
13286	975	17	the	the	DT
13286	975	18	parsley	parsley	NN
13286	975	19	;	;	:
13286	975	20	put	put	VBN
13286	975	21	into	into	IN
13286	975	22	frying	fry	VBG
13286	975	23	basket	basket	NN
13286	975	24	and	and	CC
13286	975	25	immerse	immerse	VB
13286	975	26	in	in	IN
13286	975	27	hot	hot	JJ
13286	975	28	Crisco	Crisco	NNP
13286	975	29	fifteen	fifteen	CD
13286	975	30	seconds	second	NNS
13286	975	31	or	or	CC
13286	975	32	until	until	IN
13286	975	33	crisp	crisp	NNS
13286	975	34	.	.	.
13286	976	1	Drain	drain	VB
13286	976	2	and	and	CC
13286	976	3	sprinkle	sprinkle	VB
13286	976	4	with	with	IN
13286	976	5	salt	salt	NN
13286	976	6	and	and	CC
13286	976	7	pepper	pepper	NN
13286	976	8	.	.	.
13286	977	1	It	-PRON-	PRP
13286	977	2	should	should	MD
13286	977	3	be	be	VB
13286	977	4	a	a	DT
13286	977	5	nice	nice	JJ
13286	977	6	green	green	JJ
13286	977	7	color	color	NN
13286	977	8	.	.	.
13286	978	1	If	if	IN
13286	978	2	it	-PRON-	PRP
13286	978	3	turns	turn	VBZ
13286	978	4	black	black	JJ
13286	978	5	it	-PRON-	PRP
13286	978	6	has	have	VBZ
13286	978	7	been	be	VBN
13286	978	8	too	too	RB
13286	978	9	long	long	RB
13286	978	10	in	in	IN
13286	978	11	the	the	DT
13286	978	12	fat	fat	NN
13286	978	13	.	.	.
13286	979	1	Green	Green	NNP
13286	979	2	Peas	Peas	NNP
13286	979	3	a	a	DT
13286	979	4	la	la	JJ
13286	979	5	Maitre	Maitre	NNP
13286	979	6	d'Hotel	d'Hotel	NNP
13286	979	7	4	4	CD
13286	979	8	tablespoonfuls	tablespoonful	VBZ
13286	979	9	Crisco	Crisco	NNP
13286	979	10	1	1	CD
13286	979	11	quart	quart	NN
13286	979	12	shelled	shell	VBN
13286	979	13	peas	peas	NNP
13286	979	14	Salt	Salt	NNP
13286	979	15	and	and	CC
13286	979	16	pepper	pepper	NN
13286	979	17	to	to	TO
13286	979	18	taste	taste	VB
13286	979	19	1	1	CD
13286	979	20	tablespoonful	tablespoonful	JJ
13286	979	21	lemon	lemon	NN
13286	979	22	juice	juice	NN
13286	979	23	2	2	CD
13286	979	24	sprigs	sprig	NNS
13286	979	25	mint	mint	NN
13286	979	26	1	1	CD
13286	979	27	tablespoonful	tablespoonful	JJ
13286	979	28	chopped	chop	VBN
13286	979	29	parsley	parsley	NN
13286	979	30	1	1	CD
13286	979	31	teaspoonful	teaspoonful	JJ
13286	979	32	sugar	sugar	NN
13286	979	33	Shell	Shell	NNP
13286	979	34	peas	pea	NNS
13286	979	35	and	and	CC
13286	979	36	throw	throw	VB
13286	979	37	into	into	IN
13286	979	38	plenty	plenty	JJ
13286	979	39	boiling	boiling	NN
13286	979	40	water	water	NN
13286	979	41	containing	contain	VBG
13286	979	42	a	a	DT
13286	979	43	teaspoonful	teaspoonful	NN
13286	979	44	of	of	IN
13286	979	45	salt	salt	NN
13286	979	46	,	,	,
13286	979	47	sugar	sugar	NN
13286	979	48	,	,	,
13286	979	49	and	and	CC
13286	979	50	mint	mint	NN
13286	979	51	;	;	:
13286	979	52	boil	boil	VB
13286	979	53	fast	fast	RB
13286	979	54	until	until	IN
13286	979	55	tender	tender	NN
13286	979	56	,	,	,
13286	979	57	then	then	RB
13286	979	58	drain	drain	VB
13286	979	59	.	.	.
13286	980	1	Mix	mix	VB
13286	980	2	lemon	lemon	NN
13286	980	3	juice	juice	NN
13286	980	4	with	with	IN
13286	980	5	Crisco	Crisco	NNP
13286	980	6	and	and	CC
13286	980	7	parsley	parsley	NNP
13286	980	8	;	;	:
13286	980	9	stir	stir	VB
13286	980	10	this	this	DT
13286	980	11	among	among	IN
13286	980	12	peas	pea	NNS
13286	980	13	,	,	,
13286	980	14	reheat	reheat	VB
13286	980	15	them	-PRON-	PRP
13286	980	16	,	,	,
13286	980	17	and	and	CC
13286	980	18	serve	serve	VB
13286	980	19	at	at	IN
13286	980	20	once	once	RB
13286	980	21	.	.	.
13286	981	1	Jerusalem	Jerusalem	NNP
13286	981	2	Artichokes	Artichokes	NNP
13286	981	3	2	2	CD
13286	981	4	tablespoonfuls	tablespoonful	VBZ
13286	981	5	Crisco	Crisco	NNP
13286	981	6	1	1	CD
13286	981	7	lb	lb	IN
13286	981	8	.	.	.
13286	982	1	artichokes	artichoke	NNS
13286	982	2	2	2	CD
13286	982	3	tablespoonfuls	tablespoonful	NNS
13286	982	4	flour	flour	NN
13286	982	5	1	1	CD
13286	982	6	yolk	yolk	NN
13286	982	7	of	of	IN
13286	982	8	egg	egg	NNP
13286	982	9	2	2	CD
13286	982	10	teaspoonfuls	teaspoonfuls	NNP
13286	982	11	lemon	lemon	NNP
13286	982	12	juice	juice	NN
13286	982	13	1	1	CD
13286	982	14	1/2	1/2	CD
13286	982	15	cupfuls	cupful	NNS
13286	982	16	milk	milk	NN
13286	982	17	2	2	CD
13286	982	18	tablespoonfuls	tablespoonful	NNS
13286	982	19	cream	cream	NN
13286	982	20	Salt	salt	NN
13286	982	21	and	and	CC
13286	982	22	pepper	pepper	NN
13286	982	23	to	to	TO
13286	982	24	taste	taste	NN
13286	982	25	1	1	CD
13286	982	26	teaspoonful	teaspoonful	JJ
13286	982	27	chopped	chop	VBN
13286	982	28	parsley	parsley	NN
13286	982	29	1/4	1/4	CD
13286	982	30	cupful	cupful	JJ
13286	982	31	vinegar	vinegar	NN
13286	982	32	1	1	CD
13286	982	33	pint	pint	NN
13286	982	34	boiling	boil	VBG
13286	982	35	milk	milk	NN
13286	982	36	Wash	Wash	NNP
13286	982	37	and	and	CC
13286	982	38	scrape	scrape	NN
13286	982	39	artichokes	artichoke	NNS
13286	982	40	,	,	,
13286	982	41	and	and	CC
13286	982	42	throw	throw	VB
13286	982	43	each	each	DT
13286	982	44	one	one	NN
13286	982	45	in	in	IN
13286	982	46	cold	cold	JJ
13286	982	47	water	water	NN
13286	982	48	containing	contain	VBG
13286	982	49	vinegar	vinegar	NN
13286	982	50	,	,	,
13286	982	51	when	when	WRB
13286	982	52	all	all	DT
13286	982	53	are	be	VBP
13286	982	54	done	do	VBN
13286	982	55	,	,	,
13286	982	56	rinse	rinse	VBN
13286	982	57	in	in	IN
13286	982	58	water	water	NN
13286	982	59	and	and	CC
13286	982	60	put	put	VBD
13286	982	61	into	into	IN
13286	982	62	boiling	boiling	NN
13286	982	63	milk	milk	NN
13286	982	64	,	,	,
13286	982	65	add	add	VB
13286	982	66	cupful	cupful	NN
13286	982	67	of	of	IN
13286	982	68	boiling	boil	VBG
13286	982	69	water	water	NN
13286	982	70	and	and	CC
13286	982	71	teaspoonful	teaspoonful	JJ
13286	982	72	of	of	IN
13286	982	73	salt	salt	NN
13286	982	74	.	.	.
13286	983	1	Boil	Boil	NNP
13286	983	2	quickly	quickly	RB
13286	983	3	with	with	IN
13286	983	4	lid	lid	NN
13286	983	5	off	off	RB
13286	983	6	,	,	,
13286	983	7	pierce	pierce	NN
13286	983	8	with	with	IN
13286	983	9	fork	fork	NN
13286	983	10	to	to	TO
13286	983	11	know	know	VB
13286	983	12	if	if	IN
13286	983	13	done	do	VBN
13286	983	14	.	.	.
13286	984	1	Lift	lift	VB
13286	984	2	into	into	IN
13286	984	3	hot	hot	JJ
13286	984	4	dish	dish	NN
13286	984	5	and	and	CC
13286	984	6	cover	cover	NN
13286	984	7	with	with	IN
13286	984	8	sauce	sauce	NN
13286	984	9	.	.	.
13286	985	1	Blend	Blend	NNP
13286	985	2	Crisco	Crisco	NNP
13286	985	3	and	and	CC
13286	985	4	flour	flour	NN
13286	985	5	in	in	IN
13286	985	6	saucepan	saucepan	NNP
13286	985	7	,	,	,
13286	985	8	over	over	IN
13286	985	9	fire	fire	NN
13286	985	10	,	,	,
13286	985	11	add	add	VB
13286	985	12	milk	milk	NN
13286	985	13	,	,	,
13286	985	14	salt	salt	NN
13286	985	15	and	and	CC
13286	985	16	pepper	pepper	NN
13286	985	17	,	,	,
13286	985	18	and	and	CC
13286	985	19	cook	cook	VB
13286	985	20	five	five	CD
13286	985	21	minutes	minute	NNS
13286	985	22	.	.	.
13286	986	1	Remove	remove	VB
13286	986	2	from	from	IN
13286	986	3	fire	fire	NN
13286	986	4	,	,	,
13286	986	5	add	add	VB
13286	986	6	egg	egg	NN
13286	986	7	beaten	beat	VBN
13286	986	8	with	with	IN
13286	986	9	cream	cream	NN
13286	986	10	and	and	CC
13286	986	11	lemon	lemon	NN
13286	986	12	juice	juice	NN
13286	986	13	,	,	,
13286	986	14	pour	pour	VBP
13286	986	15	over	over	IN
13286	986	16	artichokes	artichoke	NNS
13286	986	17	and	and	CC
13286	986	18	sprinkle	sprinkle	VB
13286	986	19	parsley	parsley	NN
13286	986	20	over	over	IN
13286	986	21	top	top	NN
13286	986	22	.	.	.
13286	987	1	Mushrooms	mushroom	NNS
13286	987	2	au	au	NNP
13286	987	3	Gratin	Gratin	NNP
13286	987	4	4	4	CD
13286	987	5	tablespoonfuls	tablespoonful	VBZ
13286	987	6	Crisco	Crisco	NNP
13286	987	7	14	14	CD
13286	987	8	large	large	JJ
13286	987	9	mushrooms	mushroom	NNS
13286	987	10	1	1	CD
13286	987	11	egg	egg	NN
13286	987	12	Salt	Salt	NNP
13286	987	13	,	,	,
13286	987	14	pepper	pepper	NN
13286	987	15	,	,	,
13286	987	16	and	and	CC
13286	987	17	red	red	JJ
13286	987	18	pepper	pepper	NN
13286	987	19	to	to	TO
13286	987	20	taste	taste	NN
13286	987	21	1	1	CD
13286	987	22	tablespoonful	tablespoonful	JJ
13286	987	23	chopped	chop	VBN
13286	987	24	parsley	parsley	NN
13286	987	25	2	2	CD
13286	987	26	tablespoonfuls	tablespoonful	NNS
13286	987	27	chopped	chop	VBD
13286	987	28	cooked	cooked	JJ
13286	987	29	meat	meat	NN
13286	987	30	2	2	CD
13286	987	31	tablespoonfuls	tablespoonful	NNS
13286	987	32	breadcrumbs	breadcrumb	NNS
13286	987	33	1/2	1/2	CD
13286	987	34	cupful	cupful	JJ
13286	987	35	stock	stock	NN
13286	987	36	1	1	CD
13286	987	37	tablespoonful	tablespoonful	JJ
13286	987	38	chopped	chopped	JJ
13286	987	39	suet	suet	NN
13286	987	40	Beat	beat	NN
13286	987	41	up	up	RP
13286	987	42	egg	egg	NN
13286	987	43	,	,	,
13286	987	44	add	add	VB
13286	987	45	suet	suet	NN
13286	987	46	,	,	,
13286	987	47	breadcrumbs	breadcrumb	NNS
13286	987	48	,	,	,
13286	987	49	meat	meat	NN
13286	987	50	,	,	,
13286	987	51	parsley	parsley	NN
13286	987	52	,	,	,
13286	987	53	and	and	CC
13286	987	54	seasonings	seasoning	NNS
13286	987	55	.	.	.
13286	988	1	Wash	wash	VB
13286	988	2	and	and	CC
13286	988	3	remove	remove	VB
13286	988	4	centers	center	NNS
13286	988	5	from	from	IN
13286	988	6	mushrooms	mushroom	NNS
13286	988	7	,	,	,
13286	988	8	season	season	NN
13286	988	9	with	with	IN
13286	988	10	salt	salt	NN
13286	988	11	,	,	,
13286	988	12	pepper	pepper	NN
13286	988	13	,	,	,
13286	988	14	and	and	CC
13286	988	15	red	red	JJ
13286	988	16	pepper	pepper	NN
13286	988	17	,	,	,
13286	988	18	also	also	RB
13286	988	19	place	place	VBP
13286	988	20	tiny	tiny	JJ
13286	988	21	piece	piece	NN
13286	988	22	of	of	IN
13286	988	23	Crisco	Crisco	NNP
13286	988	24	in	in	IN
13286	988	25	each	each	DT
13286	988	26	.	.	.
13286	989	1	Then	then	RB
13286	989	2	put	put	VB
13286	989	3	heaping	heap	VBG
13286	989	4	teaspoonful	teaspoonful	JJ
13286	989	5	of	of	IN
13286	989	6	forcemeat	forcemeat	NN
13286	989	7	in	in	IN
13286	989	8	each	each	DT
13286	989	9	one	one	NN
13286	989	10	,	,	,
13286	989	11	and	and	CC
13286	989	12	cover	cover	VB
13286	989	13	with	with	IN
13286	989	14	crumbs	crumb	NNS
13286	989	15	.	.	.
13286	990	1	Lay	Lay	NNP
13286	990	2	on	on	IN
13286	990	3	Criscoed	Criscoed	NNP
13286	990	4	tin	tin	NN
13286	990	5	,	,	,
13286	990	6	add	add	VB
13286	990	7	stock	stock	NN
13286	990	8	,	,	,
13286	990	9	and	and	CC
13286	990	10	bake	bake	VB
13286	990	11	fifteen	fifteen	JJ
13286	990	12	minutes	minute	NNS
13286	990	13	.	.	.
13286	991	1	Serve	serve	VB
13286	991	2	on	on	IN
13286	991	3	hot	hot	JJ
13286	991	4	dish	dish	NN
13286	991	5	with	with	IN
13286	991	6	gravy	gravy	NN
13286	991	7	poured	pour	VBD
13286	991	8	round	round	RB
13286	991	9	.	.	.
13286	992	1	Sufficient	sufficient	JJ
13286	992	2	for	for	IN
13286	992	3	fourteen	fourteen	CD
13286	992	4	mushrooms	mushroom	NNS
13286	992	5	.	.	.
13286	993	1	New	New	NNP
13286	993	2	Potatoes	Potatoes	NNP
13286	993	3	a	a	DT
13286	993	4	la	la	NNP
13286	993	5	France	France	NNP
13286	993	6	3	3	CD
13286	993	7	tablespoonfuls	tablespoonful	VBZ
13286	993	8	Crisco	Crisco	NNP
13286	993	9	2	2	CD
13286	993	10	lbs	lbs	NN
13286	993	11	.	.	.
13286	994	1	new	new	JJ
13286	994	2	potatoes	potato	NNS
13286	994	3	2	2	CD
13286	994	4	sprigs	sprig	NNS
13286	994	5	mint	mint	NN
13286	994	6	1	1	CD
13286	994	7	teaspoonful	teaspoonful	JJ
13286	994	8	salt	salt	NN
13286	994	9	1	1	CD
13286	994	10	tablespoonful	tablespoonful	JJ
13286	994	11	chopped	chop	VBN
13286	994	12	parsley	parsley	NN
13286	994	13	1	1	CD
13286	994	14	tablespoonful	tablespoonful	JJ
13286	994	15	lemon	lemon	NN
13286	994	16	juice	juice	NN
13286	994	17	Wash	Wash	NNP
13286	994	18	and	and	CC
13286	994	19	scrape	scrape	NN
13286	994	20	potatoes	potato	NNS
13286	994	21	.	.	.
13286	995	1	With	with	IN
13286	995	2	round	round	JJ
13286	995	3	vegetable	vegetable	NN
13286	995	4	cutter	cutter	NN
13286	995	5	scoop	scoop	NNP
13286	995	6	out	out	RB
13286	995	7	from	from	IN
13286	995	8	potatoes	potato	NNS
13286	995	9	a	a	DT
13286	995	10	number	number	NN
13286	995	11	of	of	IN
13286	995	12	little	little	JJ
13286	995	13	balls	ball	NNS
13286	995	14	like	like	IN
13286	995	15	marbles	marble	NNS
13286	995	16	;	;	,
13286	995	17	boil	boil	VB
13286	995	18	these	these	DT
13286	995	19	till	till	IN
13286	995	20	tender	tender	NN
13286	995	21	in	in	IN
13286	995	22	water	water	NN
13286	995	23	,	,	,
13286	995	24	to	to	TO
13286	995	25	which	which	WDT
13286	995	26	have	have	VBP
13286	995	27	been	be	VBN
13286	995	28	added	add	VBN
13286	995	29	salt	salt	NN
13286	995	30	and	and	CC
13286	995	31	mint	mint	NN
13286	995	32	.	.	.
13286	996	1	Drain	drain	NN
13286	996	2	,	,	,
13286	996	3	add	add	VB
13286	996	4	Crisco	Crisco	NNP
13286	996	5	,	,	,
13286	996	6	parsley	parsley	NN
13286	996	7	,	,	,
13286	996	8	and	and	CC
13286	996	9	lemon	lemon	NN
13286	996	10	juice	juice	NN
13286	996	11	.	.	.
13286	997	1	Toss	toss	VB
13286	997	2	them	-PRON-	PRP
13286	997	3	about	about	RB
13286	997	4	gently	gently	RB
13286	997	5	in	in	IN
13286	997	6	pan	pan	NN
13286	997	7	a	a	DT
13286	997	8	few	few	JJ
13286	997	9	minutes	minute	NNS
13286	997	10	,	,	,
13286	997	11	and	and	CC
13286	997	12	serve	serve	VB
13286	997	13	on	on	IN
13286	997	14	hot	hot	JJ
13286	997	15	dish	dish	NN
13286	997	16	.	.	.
13286	998	1	Potato	Potato	NNP
13286	998	2	Pone	Pone	NNP
13286	998	3	2	2	CD
13286	998	4	tablespoonfuls	tablespoonful	VBZ
13286	998	5	Crisco	Crisco	NNP
13286	998	6	1	1	CD
13286	998	7	generous	generous	JJ
13286	998	8	cupful	cupful	JJ
13286	998	9	grated	grate	VBN
13286	998	10	raw	raw	JJ
13286	998	11	sweet	sweet	JJ
13286	998	12	potatoes	potato	NNS
13286	998	13	1	1	CD
13286	998	14	cupful	cupful	JJ
13286	998	15	molasses	molasse	NNS
13286	998	16	1	1	CD
13286	998	17	cupful	cupful	JJ
13286	998	18	milk	milk	NN
13286	998	19	1	1	CD
13286	998	20	teaspoonful	teaspoonful	JJ
13286	998	21	powdered	powder	VBN
13286	998	22	ginger	ginger	NN
13286	998	23	1/2	1/2	CD
13286	998	24	teaspoonful	teaspoonful	JJ
13286	998	25	powdered	powdered	JJ
13286	998	26	cinnamon	cinnamon	NN
13286	998	27	1/2	1/2	CD
13286	998	28	teaspoonful	teaspoonful	JJ
13286	998	29	salt	salt	NN
13286	998	30	1	1	CD
13286	998	31	tablespoonful	tablespoonful	JJ
13286	998	32	chopped	chop	VBN
13286	998	33	candied	candy	VBN
13286	998	34	orange	orange	NN
13286	998	35	peel	peel	NN
13286	998	36	1/2	1/2	CD
13286	998	37	cupful	cupful	JJ
13286	998	38	sugar	sugar	NN
13286	998	39	Grate	Grate	NNP
13286	998	40	potatoes	potato	NNS
13286	998	41	or	or	CC
13286	998	42	put	put	VBD
13286	998	43	them	-PRON-	PRP
13286	998	44	through	through	IN
13286	998	45	meat	meat	NN
13286	998	46	chopper	chopper	NN
13286	998	47	,	,	,
13286	998	48	add	add	VB
13286	998	49	molasses	molasse	NNS
13286	998	50	,	,	,
13286	998	51	sugar	sugar	NN
13286	998	52	,	,	,
13286	998	53	milk	milk	NN
13286	998	54	,	,	,
13286	998	55	Crisco	Crisco	NNP
13286	998	56	,	,	,
13286	998	57	salt	salt	NN
13286	998	58	,	,	,
13286	998	59	spices	spice	NNS
13286	998	60	,	,	,
13286	998	61	and	and	CC
13286	998	62	orange	orange	NN
13286	998	63	peel	peel	NN
13286	998	64	.	.	.
13286	999	1	Mix	mix	VB
13286	999	2	well	well	RB
13286	999	3	,	,	,
13286	999	4	turn	turn	VB
13286	999	5	into	into	IN
13286	999	6	Criscoed	Criscoed	NNP
13286	999	7	fireproof	fireproof	JJ
13286	999	8	dish	dish	NN
13286	999	9	and	and	CC
13286	999	10	bake	bake	NN
13286	999	11	in	in	RP
13286	999	12	moderate	moderate	JJ
13286	999	13	oven	oven	NNP
13286	999	14	till	till	IN
13286	999	15	firm	firm	NN
13286	999	16	.	.	.
13286	1000	1	Sufficient	sufficient	JJ
13286	1000	2	for	for	IN
13286	1000	3	one	one	CD
13286	1000	4	small	small	JJ
13286	1000	5	pone	pone	NN
13286	1000	6	.	.	.
13286	1001	1	Savory	Savory	NNP
13286	1001	2	Lentil	Lentil	NNP
13286	1001	3	Dish	Dish	NNP
13286	1001	4	4	4	CD
13286	1001	5	tablespoonfuls	tablespoonful	NNS
13286	1001	6	melted	melt	VBN
13286	1001	7	Crisco	Crisco	NNP
13286	1001	8	1	1	CD
13286	1001	9	cupful	cupful	JJ
13286	1001	10	lentils	lentil	NNS
13286	1001	11	1	1	CD
13286	1001	12	bay	bay	NN
13286	1001	13	leaf	leaf	NNP
13286	1001	14	3	3	CD
13286	1001	15	springs	spring	NNS
13286	1001	16	parsley	parsley	NNP
13286	1001	17	1	1	CD
13286	1001	18	chopped	chop	VBD
13286	1001	19	onion	onion	NN
13286	1001	20	Salt	salt	NN
13286	1001	21	,	,	,
13286	1001	22	pepper	pepper	NN
13286	1001	23	,	,	,
13286	1001	24	and	and	CC
13286	1001	25	powdered	powder	VBN
13286	1001	26	mace	mace	NN
13286	1001	27	to	to	TO
13286	1001	28	taste	taste	VB
13286	1001	29	1	1	CD
13286	1001	30	cupful	cupful	JJ
13286	1001	31	boiled	boil	VBN
13286	1001	32	rice	rice	NN
13286	1001	33	1	1	CD
13286	1001	34	-	-	SYM
13286	1001	35	1/2	1/2	CD
13286	1001	36	cupfuls	cupful	NNS
13286	1001	37	highly	highly	RB
13286	1001	38	seasoned	season	VBD
13286	1001	39	tomato	tomato	NN
13286	1001	40	sauce	sauce	NN
13286	1001	41	Wash	Wash	NNP
13286	1001	42	lentils	lentil	NNS
13286	1001	43	and	and	CC
13286	1001	44	soak	soak	VB
13286	1001	45	in	in	RP
13286	1001	46	plenty	plenty	NN
13286	1001	47	of	of	IN
13286	1001	48	cold	cold	JJ
13286	1001	49	water	water	NN
13286	1001	50	four	four	CD
13286	1001	51	hours	hour	NNS
13286	1001	52	.	.	.
13286	1002	1	Put	put	VB
13286	1002	2	into	into	IN
13286	1002	3	boiling	boil	VBG
13286	1002	4	salt	salt	NN
13286	1002	5	water	water	NN
13286	1002	6	,	,	,
13286	1002	7	add	add	VB
13286	1002	8	bay	bay	NN
13286	1002	9	leaf	leaf	NN
13286	1002	10	,	,	,
13286	1002	11	parsley	parsley	NN
13286	1002	12	,	,	,
13286	1002	13	seasonings	seasoning	NNS
13286	1002	14	and	and	CC
13286	1002	15	cook	cook	NN
13286	1002	16	till	till	IN
13286	1002	17	tender	tender	NN
13286	1002	18	.	.	.
13286	1003	1	Chop	chop	NN
13286	1003	2	and	and	CC
13286	1003	3	fry	fry	VB
13286	1003	4	onion	onion	NN
13286	1003	5	in	in	IN
13286	1003	6	3	3	CD
13286	1003	7	tablespoonfuls	tablespoonful	NNS
13286	1003	8	of	of	IN
13286	1003	9	Crisco	Crisco	NNP
13286	1003	10	,	,	,
13286	1003	11	add	add	VB
13286	1003	12	lentils	lentil	NNS
13286	1003	13	,	,	,
13286	1003	14	rice	rice	NN
13286	1003	15	and	and	CC
13286	1003	16	remainder	remainder	NN
13286	1003	17	of	of	IN
13286	1003	18	Crisco	Crisco	NNP
13286	1003	19	,	,	,
13286	1003	20	stir	stir	VB
13286	1003	21	and	and	CC
13286	1003	22	allow	allow	VB
13286	1003	23	to	to	TO
13286	1003	24	get	get	VB
13286	1003	25	hot	hot	JJ
13286	1003	26	.	.	.
13286	1004	1	Turn	turn	VB
13286	1004	2	into	into	IN
13286	1004	3	hot	hot	JJ
13286	1004	4	dish	dish	NN
13286	1004	5	and	and	CC
13286	1004	6	pour	pour	VB
13286	1004	7	over	over	IN
13286	1004	8	tomato	tomato	NN
13286	1004	9	sauce	sauce	NN
13286	1004	10	.	.	.
13286	1005	1	Stuffed	stuff	VBN
13286	1005	2	Beets	beet	NNS
13286	1005	3	2	2	CD
13286	1005	4	tablespoonfuls	tablespoonful	VBZ
13286	1005	5	Crisco	Crisco	NNP
13286	1005	6	6	6	CD
13286	1005	7	beets	beet	NNS
13286	1005	8	2	2	CD
13286	1005	9	green	green	JJ
13286	1005	10	peppers	pepper	NNS
13286	1005	11	2	2	CD
13286	1005	12	tablespoonfuls	tablespoonful	NNS
13286	1005	13	breadcrumbs	breadcrumb	NNS
13286	1005	14	1/2	1/2	CD
13286	1005	15	teaspoonful	teaspoonful	JJ
13286	1005	16	onion	onion	NN
13286	1005	17	juice	juice	NN
13286	1005	18	Salt	Salt	NNP
13286	1005	19	and	and	CC
13286	1005	20	pepper	pepper	NN
13286	1005	21	to	to	TO
13286	1005	22	taste	taste	VB
13286	1005	23	Watercress	Watercress	NNP
13286	1005	24	Select	Select	NNP
13286	1005	25	6	6	CD
13286	1005	26	smooth	smooth	JJ
13286	1005	27	even	even	RB
13286	1005	28	-	-	HYPH
13286	1005	29	sized	sized	JJ
13286	1005	30	beets	beet	NNS
13286	1005	31	and	and	CC
13286	1005	32	boil	boil	VBP
13286	1005	33	in	in	IN
13286	1005	34	boiling	boil	VBG
13286	1005	35	salted	salt	VBN
13286	1005	36	water	water	NN
13286	1005	37	until	until	IN
13286	1005	38	tender	tender	NN
13286	1005	39	.	.	.
13286	1006	1	Peel	peel	NN
13286	1006	2	,	,	,
13286	1006	3	remove	remove	VB
13286	1006	4	root	root	NN
13286	1006	5	end	end	NN
13286	1006	6	and	and	CC
13286	1006	7	remove	remove	VB
13286	1006	8	center	center	NN
13286	1006	9	,	,	,
13286	1006	10	leaving	leave	VBG
13286	1006	11	shell	shell	NN
13286	1006	12	about	about	IN
13286	1006	13	half	half	DT
13286	1006	14	inch	inch	NN
13286	1006	15	thick	thick	JJ
13286	1006	16	.	.	.
13286	1007	1	Remove	remove	VB
13286	1007	2	stems	stem	VBZ
13286	1007	3	and	and	CC
13286	1007	4	seeds	seed	NNS
13286	1007	5	from	from	IN
13286	1007	6	peppers	pepper	NNS
13286	1007	7	;	;	:
13286	1007	8	cover	cover	VB
13286	1007	9	peppers	pepper	NNS
13286	1007	10	with	with	IN
13286	1007	11	boiling	boil	VBG
13286	1007	12	water	water	NN
13286	1007	13	ten	ten	CD
13286	1007	14	minutes	minute	NNS
13286	1007	15	.	.	.
13286	1008	1	Dice	dice	VB
13286	1008	2	them	-PRON-	PRP
13286	1008	3	with	with	IN
13286	1008	4	scooped	scoop	VBN
13286	1008	5	out	out	RP
13286	1008	6	beet	beet	NN
13286	1008	7	,	,	,
13286	1008	8	add	add	VB
13286	1008	9	Crisco	Crisco	NNP
13286	1008	10	,	,	,
13286	1008	11	breadcrumbs	breadcrumb	NNS
13286	1008	12	,	,	,
13286	1008	13	and	and	CC
13286	1008	14	seasonings	seasoning	NNS
13286	1008	15	.	.	.
13286	1009	1	Mix	mix	VB
13286	1009	2	and	and	CC
13286	1009	3	divide	divide	VB
13286	1009	4	into	into	IN
13286	1009	5	beet	beet	NN
13286	1009	6	shells	shell	NNS
13286	1009	7	,	,	,
13286	1009	8	dot	dot	VBP
13286	1009	9	with	with	IN
13286	1009	10	Crisco	Crisco	NNP
13286	1009	11	and	and	CC
13286	1009	12	bake	bake	NN
13286	1009	13	in	in	RP
13286	1009	14	moderate	moderate	JJ
13286	1009	15	oven	oven	JJ
13286	1009	16	twenty	twenty	CD
13286	1009	17	minutes	minute	NNS
13286	1009	18	.	.	.
13286	1010	1	Serve	serve	VB
13286	1010	2	garnished	garnish	VBN
13286	1010	3	with	with	IN
13286	1010	4	watercress	watercress	NN
13286	1010	5	.	.	.
13286	1011	1	Sufficient	sufficient	JJ
13286	1011	2	for	for	IN
13286	1011	3	six	six	CD
13286	1011	4	beets	beet	NNS
13286	1011	5	.	.	.
13286	1012	1	Stuffed	Stuffed	NNP
13286	1012	2	Eggplant	Eggplant	NNP
13286	1012	3	3	3	CD
13286	1012	4	tablespoonfuls	tablespoonful	VBZ
13286	1012	5	Crisco	Crisco	NNP
13286	1012	6	3	3	CD
13286	1012	7	small	small	JJ
13286	1012	8	eggplants	eggplant	NNS
13286	1012	9	1/2	1/2	CD
13286	1012	10	cupful	cupful	JJ
13286	1012	11	breadcrumbs	breadcrumb	NNS
13286	1012	12	1	1	CD
13286	1012	13	-	-	SYM
13286	1012	14	1/2	1/2	CD
13286	1012	15	cupfuls	cupful	NNS
13286	1012	16	stock	stock	NN
13286	1012	17	1/2	1/2	CD
13286	1012	18	cupful	cupful	JJ
13286	1012	19	chopped	chop	VBN
13286	1012	20	cooked	cooked	JJ
13286	1012	21	chicken	chicken	NN
13286	1012	22	or	or	CC
13286	1012	23	veal	veal	NN
13286	1012	24	1	1	CD
13286	1012	25	egg	egg	NN
13286	1012	26	Salt	Salt	NNP
13286	1012	27	,	,	,
13286	1012	28	pepper	pepper	NN
13286	1012	29	,	,	,
13286	1012	30	and	and	CC
13286	1012	31	nutmeg	nutmeg	NN
13286	1012	32	to	to	TO
13286	1012	33	taste	taste	VB
13286	1012	34	1/2	1/2	CD
13286	1012	35	cupful	cupful	JJ
13286	1012	36	white	white	JJ
13286	1012	37	wine	wine	NN
13286	1012	38	Criscoed	Criscoed	NNP
13286	1012	39	crumbs	crumb	VBZ
13286	1012	40	1	1	CD
13286	1012	41	tablespoonful	tablespoonful	JJ
13286	1012	42	flour	flour	NN
13286	1012	43	1	1	CD
13286	1012	44	tablespoonful	tablespoonful	JJ
13286	1012	45	sherry	sherry	NNP
13286	1012	46	Cut	Cut	NNP
13286	1012	47	eggplants	eggplant	NNS
13286	1012	48	in	in	IN
13286	1012	49	halves	half	NNS
13286	1012	50	and	and	CC
13286	1012	51	scoop	scoop	VB
13286	1012	52	out	out	RB
13286	1012	53	inside	inside	RB
13286	1012	54	,	,	,
13286	1012	55	leaving	leave	VBG
13286	1012	56	shell	shell	JJ
13286	1012	57	half	half	JJ
13286	1012	58	inch	inch	NN
13286	1012	59	thick	thick	JJ
13286	1012	60	.	.	.
13286	1013	1	Soak	Soak	NNP
13286	1013	2	1/2	1/2	CD
13286	1013	3	cupful	cupful	JJ
13286	1013	4	breadcrumbs	breadcrumb	NNS
13286	1013	5	in	in	IN
13286	1013	6	1/2	1/2	CD
13286	1013	7	cupful	cupful	JJ
13286	1013	8	stock	stock	NN
13286	1013	9	ten	ten	CD
13286	1013	10	minutes	minute	NNS
13286	1013	11	,	,	,
13286	1013	12	then	then	RB
13286	1013	13	add	add	VB
13286	1013	14	cooked	cooked	JJ
13286	1013	15	chicken	chicken	NN
13286	1013	16	,	,	,
13286	1013	17	2	2	CD
13286	1013	18	tablespoonfuls	tablespoonful	NNS
13286	1013	19	melted	melt	VBN
13286	1013	20	Crisco	Crisco	NNP
13286	1013	21	,	,	,
13286	1013	22	egg	egg	NN
13286	1013	23	,	,	,
13286	1013	24	well	well	RB
13286	1013	25	beaten	beat	VBN
13286	1013	26	,	,	,
13286	1013	27	and	and	CC
13286	1013	28	seasoning	seasoning	NN
13286	1013	29	of	of	IN
13286	1013	30	salt	salt	NN
13286	1013	31	,	,	,
13286	1013	32	pepper	pepper	NN
13286	1013	33	and	and	CC
13286	1013	34	nutmeg	nutmeg	NN
13286	1013	35	.	.	.
13286	1014	1	Divide	divide	VB
13286	1014	2	this	this	DT
13286	1014	3	forcemeat	forcemeat	NN
13286	1014	4	into	into	IN
13286	1014	5	eggplants	eggplant	NNS
13286	1014	6	,	,	,
13286	1014	7	sprinkle	sprinkle	VB
13286	1014	8	Criscoed	Criscoed	NNP
13286	1014	9	crumbs	crumb	NNS
13286	1014	10	on	on	IN
13286	1014	11	top	top	NN
13286	1014	12	,	,	,
13286	1014	13	set	set	VBD
13286	1014	14	them	-PRON-	PRP
13286	1014	15	in	in	IN
13286	1014	16	greased	grease	VBN
13286	1014	17	pan	pan	NN
13286	1014	18	,	,	,
13286	1014	19	pour	pour	VBP
13286	1014	20	in	in	IN
13286	1014	21	rest	rest	NN
13286	1014	22	of	of	IN
13286	1014	23	stock	stock	NN
13286	1014	24	and	and	CC
13286	1014	25	white	white	JJ
13286	1014	26	wine	wine	NN
13286	1014	27	and	and	CC
13286	1014	28	bake	bake	VB
13286	1014	29	half	half	JJ
13286	1014	30	hour	hour	NN
13286	1014	31	in	in	IN
13286	1014	32	moderate	moderate	JJ
13286	1014	33	oven	oven	NNP
13286	1014	34	.	.	.
13286	1015	1	Serve	serve	VB
13286	1015	2	on	on	IN
13286	1015	3	hot	hot	JJ
13286	1015	4	dish	dish	NN
13286	1015	5	with	with	IN
13286	1015	6	following	follow	VBG
13286	1015	7	sauce	sauce	NN
13286	1015	8	.	.	.
13286	1016	1	Put	put	VB
13286	1016	2	1	1	CD
13286	1016	3	tablespoonful	tablespoonful	JJ
13286	1016	4	Crisco	Crisco	NNP
13286	1016	5	and	and	CC
13286	1016	6	1	1	CD
13286	1016	7	tablespoonful	tablespoonful	JJ
13286	1016	8	flour	flour	NN
13286	1016	9	into	into	IN
13286	1016	10	saucepan	saucepan	NN
13286	1016	11	and	and	CC
13286	1016	12	blend	blend	NN
13286	1016	13	over	over	IN
13286	1016	14	fire	fire	NN
13286	1016	15	,	,	,
13286	1016	16	add	add	VB
13286	1016	17	sherry	sherry	NN
13286	1016	18	and	and	CC
13286	1016	19	1	1	CD
13286	1016	20	cupful	cupful	JJ
13286	1016	21	liquor	liquor	NN
13286	1016	22	from	from	IN
13286	1016	23	pan	pan	NNP
13286	1016	24	in	in	IN
13286	1016	25	which	which	WDT
13286	1016	26	they	-PRON-	PRP
13286	1016	27	were	be	VBD
13286	1016	28	baked	bake	VBN
13286	1016	29	,	,	,
13286	1016	30	and	and	CC
13286	1016	31	cook	cook	VB
13286	1016	32	five	five	CD
13286	1016	33	minutes	minute	NNS
13286	1016	34	.	.	.
13286	1017	1	Sufficient	sufficient	JJ
13286	1017	2	for	for	IN
13286	1017	3	three	three	CD
13286	1017	4	eggplants	eggplant	NNS
13286	1017	5	.	.	.
13286	1018	1	Stuffed	Stuffed	NNP
13286	1018	2	Potatoes	Potatoes	NNP
13286	1018	3	(	(	-LRB-
13286	1018	4	_	_	NNP
13286	1018	5	Kate	Kate	NNP
13286	1018	6	B.	B.	NNP
13286	1018	7	Vaughan	Vaughan	NNP
13286	1018	8	_	_	NNP
13286	1018	9	)	)	-RRB-
13286	1018	10	2	2	CD
13286	1018	11	tablespoonfuls	tablespoonful	NNS
13286	1018	12	melted	melt	VBN
13286	1018	13	Crisco	Crisco	NNP
13286	1018	14	6	6	CD
13286	1018	15	large	large	JJ
13286	1018	16	potatoes	potato	NNS
13286	1018	17	2	2	CD
13286	1018	18	tablespoonfuls	tablespoonful	NNS
13286	1018	19	grated	grate	VBD
13286	1018	20	cheese	cheese	NN
13286	1018	21	1	1	CD
13286	1018	22	yolk	yolk	NN
13286	1018	23	of	of	IN
13286	1018	24	egg	egg	NNP
13286	1018	25	Salt	Salt	NNP
13286	1018	26	and	and	CC
13286	1018	27	pepper	pepper	NN
13286	1018	28	to	to	TO
13286	1018	29	taste	taste	VB
13286	1018	30	Wash	Wash	NNP
13286	1018	31	six	six	CD
13286	1018	32	well	well	RB
13286	1018	33	shaped	shape	VBN
13286	1018	34	white	white	JJ
13286	1018	35	potatoes	potato	NNS
13286	1018	36	and	and	CC
13286	1018	37	rub	rub	VB
13286	1018	38	skin	skin	NN
13286	1018	39	with	with	IN
13286	1018	40	Crisco	Crisco	NNP
13286	1018	41	.	.	.
13286	1019	1	Bake	bake	VB
13286	1019	2	until	until	IN
13286	1019	3	tender	tender	NN
13286	1019	4	,	,	,
13286	1019	5	cut	cut	VBD
13286	1019	6	slice	slice	NN
13286	1019	7	off	off	RP
13286	1019	8	one	one	CD
13286	1019	9	end	end	NN
13286	1019	10	,	,	,
13286	1019	11	and	and	CC
13286	1019	12	with	with	IN
13286	1019	13	a	a	DT
13286	1019	14	teaspoon	teaspoon	NN
13286	1019	15	remove	remove	VB
13286	1019	16	all	all	DT
13286	1019	17	potato	potato	NN
13286	1019	18	from	from	IN
13286	1019	19	shells	shell	NNS
13286	1019	20	.	.	.
13286	1020	1	Mash	mash	VB
13286	1020	2	the	the	DT
13286	1020	3	potato	potato	NN
13286	1020	4	,	,	,
13286	1020	5	adding	add	VBG
13286	1020	6	Crisco	Crisco	NNP
13286	1020	7	,	,	,
13286	1020	8	cheese	cheese	NN
13286	1020	9	,	,	,
13286	1020	10	seasonings	seasoning	NNS
13286	1020	11	,	,	,
13286	1020	12	and	and	CC
13286	1020	13	egg	egg	NNP
13286	1020	14	yolk	yolk	NNP
13286	1020	15	.	.	.
13286	1021	1	Refill	refill	NN
13286	1021	2	shells	shell	NNS
13286	1021	3	and	and	CC
13286	1021	4	bake	bake	VBP
13286	1021	5	fifteen	fifteen	JJ
13286	1021	6	minutes	minute	NNS
13286	1021	7	.	.	.
13286	1022	1	Serve	serve	VB
13286	1022	2	hot	hot	JJ
13286	1022	3	on	on	IN
13286	1022	4	napkin	napkin	NNP
13286	1022	5	.	.	.
13286	1023	1	Sufficient	sufficient	JJ
13286	1023	2	for	for	IN
13286	1023	3	six	six	CD
13286	1023	4	potatoes	potato	NNS
13286	1023	5	.	.	.
13286	1024	1	Viennese	viennese	JJ
13286	1024	2	Carrots	Carrots	NNP
13286	1024	3	2	2	CD
13286	1024	4	tablespoonfuls	tablespoonful	VBZ
13286	1024	5	Crisco	Crisco	NNP
13286	1024	6	1	1	CD
13286	1024	7	bunch	bunch	NN
13286	1024	8	carrots	carrot	NNS
13286	1024	9	1	1	CD
13286	1024	10	tablespoonful	tablespoonful	JJ
13286	1024	11	flour	flour	NN
13286	1024	12	1/2	1/2	CD
13286	1024	13	teaspoonful	teaspoonful	JJ
13286	1024	14	sugar	sugar	NN
13286	1024	15	2	2	CD
13286	1024	16	tablespoonfuls	tablespoonful	NNS
13286	1024	17	vinegar	vinegar	NN
13286	1024	18	Salt	Salt	NNP
13286	1024	19	and	and	CC
13286	1024	20	pepper	pepper	NN
13286	1024	21	to	to	TO
13286	1024	22	taste	taste	VB
13286	1024	23	1	1	CD
13286	1024	24	tablespoonful	tablespoonful	JJ
13286	1024	25	chopped	chop	VBN
13286	1024	26	parsley	parsley	NN
13286	1024	27	1	1	CD
13286	1024	28	cupful	cupful	JJ
13286	1024	29	cooked	cook	VBN
13286	1024	30	peas	pea	NNS
13286	1024	31	Scrape	Scrape	NNP
13286	1024	32	carrots	carrot	NNS
13286	1024	33	,	,	,
13286	1024	34	cut	cut	VBN
13286	1024	35	in	in	IN
13286	1024	36	small	small	JJ
13286	1024	37	pieces	piece	NNS
13286	1024	38	,	,	,
13286	1024	39	and	and	CC
13286	1024	40	boil	boil	VB
13286	1024	41	till	till	IN
13286	1024	42	tender	tender	NN
13286	1024	43	in	in	IN
13286	1024	44	boiling	boil	VBG
13286	1024	45	salted	salt	VBN
13286	1024	46	water	water	NN
13286	1024	47	.	.	.
13286	1025	1	Blend	Blend	NNP
13286	1025	2	Crisco	Crisco	NNP
13286	1025	3	and	and	CC
13286	1025	4	flour	flour	NN
13286	1025	5	together	together	RB
13286	1025	6	in	in	IN
13286	1025	7	saucepan	saucepan	NN
13286	1025	8	over	over	IN
13286	1025	9	fire	fire	NN
13286	1025	10	,	,	,
13286	1025	11	stir	stir	VBP
13286	1025	12	in	in	IN
13286	1025	13	1	1	CD
13286	1025	14	cupful	cupful	JJ
13286	1025	15	water	water	NN
13286	1025	16	in	in	IN
13286	1025	17	which	which	WDT
13286	1025	18	carrots	carrot	NNS
13286	1025	19	were	be	VBD
13286	1025	20	cooked	cook	VBN
13286	1025	21	,	,	,
13286	1025	22	boil	boil	VBP
13286	1025	23	five	five	CD
13286	1025	24	minutes	minute	NNS
13286	1025	25	,	,	,
13286	1025	26	then	then	RB
13286	1025	27	add	add	VB
13286	1025	28	sugar	sugar	NN
13286	1025	29	,	,	,
13286	1025	30	seasonings	seasoning	NNS
13286	1025	31	,	,	,
13286	1025	32	vinegar	vinegar	NN
13286	1025	33	,	,	,
13286	1025	34	parsley	parsley	NN
13286	1025	35	,	,	,
13286	1025	36	peas	pea	NNS
13286	1025	37	,	,	,
13286	1025	38	and	and	CC
13286	1025	39	carrots	carrot	NNS
13286	1025	40	;	;	:
13286	1025	41	simmer	simmer	JJ
13286	1025	42	ten	ten	CD
13286	1025	43	minutes	minute	NNS
13286	1025	44	and	and	CC
13286	1025	45	serve	serve	VB
13286	1025	46	hot	hot	JJ
13286	1025	47	in	in	IN
13286	1025	48	vegetable	vegetable	JJ
13286	1025	49	dish	dish	NN
13286	1025	50	.	.	.
13286	1026	1	[	[	-LRB-
13286	1026	2	Illustration	illustration	NN
13286	1026	3	]	]	-RRB-
13286	1026	4	SALADS	SALADS	NNP
13286	1026	5	[	[	-LRB-
13286	1026	6	Illustration	illustration	NN
13286	1026	7	]	]	-RRB-
13286	1026	8	Salads	salad	NNS
13286	1026	9	are	be	VBP
13286	1026	10	classified	classify	VBN
13286	1026	11	into	into	IN
13286	1026	12	two	two	CD
13286	1026	13	groups	group	NNS
13286	1026	14	--	--	:
13286	1026	15	i.e	i.e	NNP
13286	1026	16	.	.	NNP
13286	1026	17	,	,	,
13286	1026	18	the	the	DT
13286	1026	19	raw	raw	JJ
13286	1026	20	,	,	,
13286	1026	21	such	such	JJ
13286	1026	22	as	as	IN
13286	1026	23	lettuce	lettuce	NN
13286	1026	24	,	,	,
13286	1026	25	endive	endive	JJ
13286	1026	26	,	,	,
13286	1026	27	radishes	radish	NNS
13286	1026	28	,	,	,
13286	1026	29	cucumber	cucumber	NN
13286	1026	30	,	,	,
13286	1026	31	celery	celery	NN
13286	1026	32	,	,	,
13286	1026	33	etc	etc	FW
13286	1026	34	.	.	FW
13286	1026	35	,	,	,
13286	1026	36	and	and	CC
13286	1026	37	the	the	DT
13286	1026	38	cooked	cooked	JJ
13286	1026	39	,	,	,
13286	1026	40	such	such	JJ
13286	1026	41	as	as	IN
13286	1026	42	those	those	DT
13286	1026	43	made	make	VBN
13286	1026	44	from	from	IN
13286	1026	45	cooked	cooked	JJ
13286	1026	46	vegetables	vegetable	NNS
13286	1026	47	,	,	,
13286	1026	48	eggs	egg	NNS
13286	1026	49	,	,	,
13286	1026	50	cooked	cook	VBN
13286	1026	51	cold	cold	JJ
13286	1026	52	fish	fish	NN
13286	1026	53	,	,	,
13286	1026	54	poultry	poultry	NN
13286	1026	55	,	,	,
13286	1026	56	and	and	CC
13286	1026	57	meat	meat	NN
13286	1026	58	.	.	.
13286	1027	1	The	the	DT
13286	1027	2	raw	raw	JJ
13286	1027	3	materials	material	NNS
13286	1027	4	should	should	MD
13286	1027	5	be	be	VB
13286	1027	6	washed	wash	VBN
13286	1027	7	most	most	RBS
13286	1027	8	carefully	carefully	RB
13286	1027	9	and	and	CC
13286	1027	10	well	well	RB
13286	1027	11	cleaned	clean	VBN
13286	1027	12	before	before	IN
13286	1027	13	mixing	mix	VBG
13286	1027	14	,	,	,
13286	1027	15	and	and	CC
13286	1027	16	the	the	DT
13286	1027	17	utensils	utensil	NNS
13286	1027	18	for	for	IN
13286	1027	19	cutting	cut	VBG
13286	1027	20	and	and	CC
13286	1027	21	mixing	mixing	NN
13286	1027	22	,	,	,
13286	1027	23	as	as	RB
13286	1027	24	well	well	RB
13286	1027	25	as	as	IN
13286	1027	26	the	the	DT
13286	1027	27	basins	basin	NNS
13286	1027	28	or	or	CC
13286	1027	29	bowls	bowl	NNS
13286	1027	30	used	use	VBN
13286	1027	31	,	,	,
13286	1027	32	should	should	MD
13286	1027	33	be	be	VB
13286	1027	34	clean	clean	JJ
13286	1027	35	and	and	CC
13286	1027	36	dry	dry	JJ
13286	1027	37	.	.	.
13286	1028	1	Every	every	DT
13286	1028	2	salad	salad	NN
13286	1028	3	,	,	,
13286	1028	4	no	no	RB
13286	1028	5	matter	matter	RB
13286	1028	6	how	how	WRB
13286	1028	7	plain	plain	JJ
13286	1028	8	and	and	CC
13286	1028	9	simple	simple	JJ
13286	1028	10	it	-PRON-	PRP
13286	1028	11	may	may	MD
13286	1028	12	be	be	VB
13286	1028	13	,	,	,
13286	1028	14	should	should	MD
13286	1028	15	be	be	VB
13286	1028	16	made	make	VBN
13286	1028	17	to	to	TO
13286	1028	18	look	look	VB
13286	1028	19	inviting	inviting	JJ
13286	1028	20	and	and	CC
13286	1028	21	tempting	tempting	JJ
13286	1028	22	.	.	.
13286	1029	1	The	the	DT
13286	1029	2	method	method	NN
13286	1029	3	of	of	IN
13286	1029	4	draining	drain	VBG
13286	1029	5	or	or	CC
13286	1029	6	drying	drying	NN
13286	1029	7	is	be	VBZ
13286	1029	8	a	a	DT
13286	1029	9	very	very	RB
13286	1029	10	easy	easy	JJ
13286	1029	11	performance	performance	NN
13286	1029	12	so	so	RB
13286	1029	13	long	long	RB
13286	1029	14	as	as	IN
13286	1029	15	the	the	DT
13286	1029	16	salad	salad	NN
13286	1029	17	leaves	leave	VBZ
13286	1029	18	,	,	,
13286	1029	19	whatever	whatever	WDT
13286	1029	20	they	-PRON-	PRP
13286	1029	21	may	may	MD
13286	1029	22	be	be	VB
13286	1029	23	,	,	,
13286	1029	24	are	be	VBP
13286	1029	25	almost	almost	RB
13286	1029	26	free	free	JJ
13286	1029	27	from	from	IN
13286	1029	28	moisture	moisture	NN
13286	1029	29	.	.	.
13286	1030	1	This	this	DT
13286	1030	2	is	be	VBZ
13286	1030	3	effected	effect	VBN
13286	1030	4	best	well	RBS
13286	1030	5	by	by	IN
13286	1030	6	putting	put	VBG
13286	1030	7	the	the	DT
13286	1030	8	leaves	leave	NNS
13286	1030	9	,	,	,
13286	1030	10	which	which	WDT
13286	1030	11	should	should	MD
13286	1030	12	be	be	VB
13286	1030	13	broken	break	VBN
13286	1030	14	,	,	,
13286	1030	15	not	not	RB
13286	1030	16	cut	cut	VBN
13286	1030	17	with	with	IN
13286	1030	18	a	a	DT
13286	1030	19	knife	knife	NN
13286	1030	20	,	,	,
13286	1030	21	into	into	IN
13286	1030	22	a	a	DT
13286	1030	23	wire	wire	NN
13286	1030	24	basket	basket	NN
13286	1030	25	and	and	CC
13286	1030	26	drying	dry	VBG
13286	1030	27	them	-PRON-	PRP
13286	1030	28	well	well	RB
13286	1030	29	,	,	,
13286	1030	30	or	or	CC
13286	1030	31	else	else	RB
13286	1030	32	putting	put	VBG
13286	1030	33	them	-PRON-	PRP
13286	1030	34	into	into	IN
13286	1030	35	a	a	DT
13286	1030	36	cloth	cloth	NN
13286	1030	37	lightly	lightly	RB
13286	1030	38	folded	fold	VBN
13286	1030	39	and	and	CC
13286	1030	40	shaking	shake	VBG
13286	1030	41	well	well	RB
13286	1030	42	until	until	IN
13286	1030	43	the	the	DT
13286	1030	44	outer	outer	JJ
13286	1030	45	moisture	moisture	NN
13286	1030	46	of	of	IN
13286	1030	47	the	the	DT
13286	1030	48	leaves	leave	NNS
13286	1030	49	is	be	VBZ
13286	1030	50	well	well	RB
13286	1030	51	absorbed	absorb	VBN
13286	1030	52	.	.	.
13286	1031	1	The	the	DT
13286	1031	2	salad	salad	NN
13286	1031	3	then	then	RB
13286	1031	4	is	be	VBZ
13286	1031	5	ready	ready	JJ
13286	1031	6	for	for	IN
13286	1031	7	mixing	mix	VBG
13286	1031	8	.	.	.
13286	1032	1	Any	any	DT
13286	1032	2	cold	cold	JJ
13286	1032	3	boiled	boil	VBN
13286	1032	4	vegetables	vegetable	NNS
13286	1032	5	left	leave	VBN
13286	1032	6	over	over	RP
13286	1032	7	from	from	IN
13286	1032	8	dinner	dinner	NN
13286	1032	9	are	be	VBP
13286	1032	10	useful	useful	JJ
13286	1032	11	as	as	IN
13286	1032	12	giving	give	VBG
13286	1032	13	variety	variety	NN
13286	1032	14	to	to	IN
13286	1032	15	salads	salad	NNS
13286	1032	16	,	,	,
13286	1032	17	and	and	CC
13286	1032	18	help	help	VB
13286	1032	19	to	to	TO
13286	1032	20	make	make	VB
13286	1032	21	a	a	DT
13286	1032	22	good	good	JJ
13286	1032	23	accompaniment	accompaniment	NN
13286	1032	24	to	to	IN
13286	1032	25	cold	cold	JJ
13286	1032	26	meat	meat	NN
13286	1032	27	served	serve	VBD
13286	1032	28	to	to	IN
13286	1032	29	luncheon	luncheon	NN
13286	1032	30	.	.	.
13286	1033	1	Thinly	thinly	RB
13286	1033	2	sliced	slice	VBD
13286	1033	3	cold	cold	JJ
13286	1033	4	potatoes	potato	NNS
13286	1033	5	--	--	:
13286	1033	6	new	new	JJ
13286	1033	7	ones	one	NNS
13286	1033	8	for	for	IN
13286	1033	9	choice	choice	NN
13286	1033	10	,	,	,
13286	1033	11	green	green	JJ
13286	1033	12	peas	pea	NNS
13286	1033	13	and	and	CC
13286	1033	14	string	string	NN
13286	1033	15	beans	bean	NNS
13286	1033	16	,	,	,
13286	1033	17	are	be	VBP
13286	1033	18	especially	especially	RB
13286	1033	19	good	good	JJ
13286	1033	20	for	for	IN
13286	1033	21	this	this	DT
13286	1033	22	purpose	purpose	NN
13286	1033	23	,	,	,
13286	1033	24	and	and	CC
13286	1033	25	even	even	RB
13286	1033	26	Brussels	Brussels	NNP
13286	1033	27	sprouts	sprout	NNS
13286	1033	28	,	,	,
13286	1033	29	carrots	carrot	NNS
13286	1033	30	,	,	,
13286	1033	31	and	and	CC
13286	1033	32	turnips	turnip	NNS
13286	1033	33	may	may	MD
13286	1033	34	be	be	VB
13286	1033	35	used	use	VBN
13286	1033	36	on	on	IN
13286	1033	37	occasion	occasion	NN
13286	1033	38	in	in	IN
13286	1033	39	small	small	JJ
13286	1033	40	quantities	quantity	NNS
13286	1033	41	.	.	.
13286	1034	1	More	more	RBR
13286	1034	2	substantial	substantial	JJ
13286	1034	3	salads	salad	NNS
13286	1034	4	,	,	,
13286	1034	5	prepared	prepare	VBN
13286	1034	6	with	with	IN
13286	1034	7	cold	cold	JJ
13286	1034	8	meat	meat	NN
13286	1034	9	or	or	CC
13286	1034	10	fish	fish	NN
13286	1034	11	,	,	,
13286	1034	12	form	form	NN
13286	1034	13	appetizing	appetize	VBG
13286	1034	14	luncheon	luncheon	NN
13286	1034	15	or	or	CC
13286	1034	16	breakfast	breakfast	NN
13286	1034	17	dishes	dish	NNS
13286	1034	18	.	.	.
13286	1035	1	Those	those	DT
13286	1035	2	made	make	VBN
13286	1035	3	with	with	IN
13286	1035	4	chicken	chicken	NN
13286	1035	5	,	,	,
13286	1035	6	lobster	lobster	NN
13286	1035	7	and	and	CC
13286	1035	8	salmon	salmon	NN
13286	1035	9	respectively	respectively	RB
13286	1035	10	are	be	VBP
13286	1035	11	most	most	RBS
13286	1035	12	widely	widely	RB
13286	1035	13	known	know	VBN
13286	1035	14	,	,	,
13286	1035	15	but	but	CC
13286	1035	16	fillets	fillet	NNS
13286	1035	17	of	of	IN
13286	1035	18	flounder	flounder	NN
13286	1035	19	,	,	,
13286	1035	20	cold	cold	JJ
13286	1035	21	ham	ham	NN
13286	1035	22	or	or	CC
13286	1035	23	beef	beef	NN
13286	1035	24	,	,	,
13286	1035	25	or	or	CC
13286	1035	26	lamb	lamb	NNP
13286	1035	27	make	make	VBP
13286	1035	28	very	very	RB
13286	1035	29	good	good	JJ
13286	1035	30	salads	salad	NNS
13286	1035	31	,	,	,
13286	1035	32	and	and	CC
13286	1035	33	even	even	RB
13286	1035	34	the	the	DT
13286	1035	35	humble	humble	JJ
13286	1035	36	herring	herring	NN
13286	1035	37	,	,	,
13286	1035	38	and	and	CC
13286	1035	39	dried	dry	VBN
13286	1035	40	and	and	CC
13286	1035	41	salted	salted	JJ
13286	1035	42	fish	fish	NN
13286	1035	43	,	,	,
13286	1035	44	may	may	MD
13286	1035	45	be	be	VB
13286	1035	46	used	use	VBN
13286	1035	47	with	with	IN
13286	1035	48	advantage	advantage	NN
13286	1035	49	in	in	IN
13286	1035	50	this	this	DT
13286	1035	51	way	way	NN
13286	1035	52	.	.	.
13286	1036	1	The	the	DT
13286	1036	2	meat	meat	NN
13286	1036	3	or	or	CC
13286	1036	4	fish	fish	NN
13286	1036	5	should	should	MD
13286	1036	6	be	be	VB
13286	1036	7	cut	cut	VBN
13286	1036	8	up	up	RP
13286	1036	9	into	into	IN
13286	1036	10	cubes	cube	NNS
13286	1036	11	or	or	CC
13286	1036	12	convenient	convenient	JJ
13286	1036	13	small	small	JJ
13286	1036	14	pieces	piece	NNS
13286	1036	15	,	,	,
13286	1036	16	and	and	CC
13286	1036	17	piled	pile	VBD
13286	1036	18	up	up	RP
13286	1036	19	in	in	IN
13286	1036	20	the	the	DT
13286	1036	21	center	center	NN
13286	1036	22	of	of	IN
13286	1036	23	the	the	DT
13286	1036	24	dish	dish	NN
13286	1036	25	or	or	CC
13286	1036	26	salad	salad	NN
13286	1036	27	bowl	bowl	NN
13286	1036	28	on	on	IN
13286	1036	29	a	a	DT
13286	1036	30	layer	layer	NN
13286	1036	31	of	of	IN
13286	1036	32	seasoned	season	VBN
13286	1036	33	,	,	,
13286	1036	34	shredded	shredded	JJ
13286	1036	35	lettuce	lettuce	NN
13286	1036	36	.	.	.
13286	1037	1	Over	over	IN
13286	1037	2	this	this	DT
13286	1037	3	should	should	MD
13286	1037	4	be	be	VB
13286	1037	5	poured	pour	VBN
13286	1037	6	half	half	NN
13286	1037	7	of	of	IN
13286	1037	8	the	the	DT
13286	1037	9	dressing	dressing	NN
13286	1037	10	.	.	.
13286	1038	1	Round	round	RB
13286	1038	2	this	this	DT
13286	1038	3	should	should	MD
13286	1038	4	be	be	VB
13286	1038	5	arranged	arrange	VBN
13286	1038	6	the	the	DT
13286	1038	7	green	green	JJ
13286	1038	8	constituents	constituent	NNS
13286	1038	9	of	of	IN
13286	1038	10	the	the	DT
13286	1038	11	salad	salad	NN
13286	1038	12	,	,	,
13286	1038	13	cut	cut	VBD
13286	1038	14	up	up	RP
13286	1038	15	rather	rather	RB
13286	1038	16	small	small	JJ
13286	1038	17	,	,	,
13286	1038	18	garnished	garnish	VBN
13286	1038	19	with	with	IN
13286	1038	20	slices	slice	NNS
13286	1038	21	of	of	IN
13286	1038	22	tomato	tomato	NN
13286	1038	23	or	or	CC
13286	1038	24	beets	beet	NNS
13286	1038	25	,	,	,
13286	1038	26	cucumber	cucumber	NN
13286	1038	27	and	and	CC
13286	1038	28	hard	hard	RB
13286	1038	29	-	-	HYPH
13286	1038	30	cooked	cook	VBN
13286	1038	31	egg	egg	NN
13286	1038	32	.	.	.
13286	1039	1	The	the	DT
13286	1039	2	remainder	remainder	NN
13286	1039	3	of	of	IN
13286	1039	4	the	the	DT
13286	1039	5	dressing	dressing	NN
13286	1039	6	should	should	MD
13286	1039	7	be	be	VB
13286	1039	8	poured	pour	VBN
13286	1039	9	over	over	IN
13286	1039	10	this	this	DT
13286	1039	11	,	,	,
13286	1039	12	and	and	CC
13286	1039	13	the	the	DT
13286	1039	14	top	top	NN
13286	1039	15	of	of	IN
13286	1039	16	the	the	DT
13286	1039	17	meat	meat	NN
13286	1039	18	or	or	CC
13286	1039	19	fish	fish	NN
13286	1039	20	pyramid	pyramid	NN
13286	1039	21	may	may	MD
13286	1039	22	be	be	VB
13286	1039	23	ornamented	ornament	VBN
13286	1039	24	with	with	IN
13286	1039	25	a	a	DT
13286	1039	26	few	few	JJ
13286	1039	27	sprigs	sprig	NNS
13286	1039	28	of	of	IN
13286	1039	29	endive	endive	JJ
13286	1039	30	or	or	CC
13286	1039	31	parsley	parsley	NN
13286	1039	32	.	.	.
13286	1040	1	Apple	Apple	NNP
13286	1040	2	,	,	,
13286	1040	3	Celery	Celery	NNP
13286	1040	4	and	and	CC
13286	1040	5	Nut	Nut	NNP
13286	1040	6	Salad	Salad	NNP
13286	1040	7	For	for	IN
13286	1040	8	Dressing	dress	VBG
13286	1040	9	1	1	CD
13286	1040	10	tablespoonful	tablespoonful	JJ
13286	1040	11	Crisco	Crisco	NNP
13286	1040	12	1	1	CD
13286	1040	13	teaspoonful	teaspoonful	JJ
13286	1040	14	mustard	mustard	NN
13286	1040	15	1	1	CD
13286	1040	16	teaspoonful	teaspoonful	JJ
13286	1040	17	sugar	sugar	NN
13286	1040	18	1/2	1/2	CD
13286	1040	19	teaspoonful	teaspoonful	JJ
13286	1040	20	salt	salt	NN
13286	1040	21	1/4	1/4	CD
13286	1040	22	teaspoonful	teaspoonful	JJ
13286	1040	23	white	white	JJ
13286	1040	24	pepper	pepper	NN
13286	1040	25	2	2	CD
13286	1040	26	eggs	egg	NNS
13286	1040	27	4	4	CD
13286	1040	28	tablespoonfuls	tablespoonful	NNS
13286	1040	29	lemon	lemon	NNP
13286	1040	30	juice	juice	NN
13286	1040	31	1	1	CD
13286	1040	32	cupful	cupful	JJ
13286	1040	33	whipped	whip	VBN
13286	1040	34	cream	cream	NN
13286	1040	35	For	for	IN
13286	1040	36	Salad	Salad	NNP
13286	1040	37	1	1	CD
13286	1040	38	quart	quart	NN
13286	1040	39	chopped	chop	VBN
13286	1040	40	apples	apple	NNS
13286	1040	41	1	1	CD
13286	1040	42	pint	pint	NN
13286	1040	43	diced	dice	VBN
13286	1040	44	celery	celery	NN
13286	1040	45	1	1	CD
13286	1040	46	-	-	SYM
13286	1040	47	1/2	1/2	CD
13286	1040	48	cupfuls	cupful	NNS
13286	1040	49	blanched	blanch	VBD
13286	1040	50	and	and	CC
13286	1040	51	shredded	shred	VBN
13286	1040	52	almonds	almond	VBZ
13286	1040	53	2/3	2/3	CD
13286	1040	54	cupful	cupful	JJ
13286	1040	55	rolled	roll	VBN
13286	1040	56	pecan	pecan	JJ
13286	1040	57	nut	nut	NNP
13286	1040	58	meats	meat	NNS
13286	1040	59	_	_	NNP
13286	1040	60	For	for	IN
13286	1040	61	salad	salad	NN
13286	1040	62	.	.	.
13286	1040	63	_	_	NNP
13286	1040	64	Mix	Mix	NNP
13286	1040	65	apples	apple	NNS
13286	1040	66	,	,	,
13286	1040	67	celery	celery	NN
13286	1040	68	and	and	CC
13286	1040	69	nut	nut	NNP
13286	1040	70	meats	meat	NNS
13286	1040	71	.	.	.
13286	1041	1	_	_	NNP
13286	1041	2	For	for	IN
13286	1041	3	dressing	dress	VBG
13286	1041	4	.	.	.
13286	1041	5	_	_	NNP
13286	1041	6	Melt	Melt	NNP
13286	1041	7	Crisco	Crisco	NNP
13286	1041	8	,	,	,
13286	1041	9	add	add	VB
13286	1041	10	mustard	mustard	NN
13286	1041	11	,	,	,
13286	1041	12	sugar	sugar	NN
13286	1041	13	,	,	,
13286	1041	14	salt	salt	NN
13286	1041	15	,	,	,
13286	1041	16	pepper	pepper	NN
13286	1041	17	,	,	,
13286	1041	18	yolks	yolk	NNS
13286	1041	19	of	of	IN
13286	1041	20	eggs	egg	NNS
13286	1041	21	well	well	RB
13286	1041	22	beaten	beat	VBN
13286	1041	23	,	,	,
13286	1041	24	and	and	CC
13286	1041	25	lemon	lemon	NN
13286	1041	26	juice	juice	NN
13286	1041	27	.	.	.
13286	1042	1	Cook	cook	VB
13286	1042	2	in	in	IN
13286	1042	3	double	double	JJ
13286	1042	4	boiler	boiler	NN
13286	1042	5	till	till	IN
13286	1042	6	it	-PRON-	PRP
13286	1042	7	thickens	thicken	VBZ
13286	1042	8	,	,	,
13286	1042	9	then	then	RB
13286	1042	10	add	add	VB
13286	1042	11	whites	white	NNS
13286	1042	12	of	of	IN
13286	1042	13	eggs	egg	NNS
13286	1042	14	stiffly	stiffly	NNP
13286	1042	15	beaten	beat	VBN
13286	1042	16	.	.	.
13286	1043	1	Chill	chill	VB
13286	1043	2	and	and	CC
13286	1043	3	add	add	VB
13286	1043	4	whipped	whip	VBN
13286	1043	5	cream	cream	NN
13286	1043	6	just	just	RB
13286	1043	7	before	before	IN
13286	1043	8	serving	serve	VBG
13286	1043	9	.	.	.
13286	1044	1	Dressing	dressing	NN
13286	1044	2	should	should	MD
13286	1044	3	be	be	VB
13286	1044	4	mixed	mix	VBN
13286	1044	5	with	with	IN
13286	1044	6	fruit	fruit	NN
13286	1044	7	.	.	.
13286	1045	1	Asparagus	Asparagus	NNP
13286	1045	2	Salad	Salad	NNP
13286	1045	3	For	for	IN
13286	1045	4	Dressing	dress	VBG
13286	1045	5	6	6	CD
13286	1045	6	tablespoonfuls	tablespoonful	NNS
13286	1045	7	melted	melt	VBN
13286	1045	8	Crisco	Crisco	NNP
13286	1045	9	1	1	CD
13286	1045	10	teaspoonful	teaspoonful	JJ
13286	1045	11	salt	salt	NN
13286	1045	12	1/4	1/4	CD
13286	1045	13	teaspoonful	teaspoonful	JJ
13286	1045	14	paprika	paprika	NNS
13286	1045	15	Pinch	Pinch	NNP
13286	1045	16	black	black	JJ
13286	1045	17	pepper	pepper	NN
13286	1045	18	1	1	CD
13286	1045	19	tablespoonful	tablespoonful	JJ
13286	1045	20	tarragon	tarragon	NNP
13286	1045	21	vinegar	vinegar	NN
13286	1045	22	2	2	CD
13286	1045	23	tablespoonfuls	tablespoonful	NNS
13286	1045	24	cider	cider	NN
13286	1045	25	vinegar	vinegar	NN
13286	1045	26	1	1	CD
13286	1045	27	tablespoonful	tablespoonful	JJ
13286	1045	28	chopped	chopped	JJ
13286	1045	29	cucumber	cucumber	NN
13286	1045	30	pickles	pickle	NNS
13286	1045	31	1	1	CD
13286	1045	32	tablespoonful	tablespoonful	JJ
13286	1045	33	chopped	chop	VBN
13286	1045	34	green	green	JJ
13286	1045	35	peppers	pepper	NNS
13286	1045	36	1	1	CD
13286	1045	37	teaspoonful	teaspoonful	JJ
13286	1045	38	chopped	chop	VBN
13286	1045	39	parsley	parsley	NN
13286	1045	40	1	1	CD
13286	1045	41	teaspoonful	teaspoonful	JJ
13286	1045	42	chopped	chop	VBN
13286	1045	43	chives	chive	NNS
13286	1045	44	1	1	CD
13286	1045	45	can	can	MD
13286	1045	46	asparagus	asparagus	VB
13286	1045	47	or	or	CC
13286	1045	48	fresh	fresh	JJ
13286	1045	49	cooked	cooked	JJ
13286	1045	50	asparagus	asparagus	NN
13286	1045	51	Drain	Drain	NNP
13286	1045	52	asparagus	asparagus	NN
13286	1045	53	and	and	CC
13286	1045	54	chill	chill	NN
13286	1045	55	.	.	.
13286	1046	1	Mix	mix	VB
13286	1046	2	salt	salt	NN
13286	1046	3	with	with	IN
13286	1046	4	paprika	paprika	NNS
13286	1046	5	,	,	,
13286	1046	6	add	add	VB
13286	1046	7	pepper	pepper	NN
13286	1046	8	,	,	,
13286	1046	9	tarragon	tarragon	NNP
13286	1046	10	vinegar	vinegar	NN
13286	1046	11	,	,	,
13286	1046	12	cider	cider	NN
13286	1046	13	vinegar	vinegar	NN
13286	1046	14	,	,	,
13286	1046	15	Crisco	Crisco	NNP
13286	1046	16	,	,	,
13286	1046	17	pickles	pickle	NNS
13286	1046	18	,	,	,
13286	1046	19	peppers	pepper	NNS
13286	1046	20	,	,	,
13286	1046	21	parsley	parsley	NN
13286	1046	22	,	,	,
13286	1046	23	and	and	CC
13286	1046	24	chives	chive	NNS
13286	1046	25	,	,	,
13286	1046	26	mix	mix	VB
13286	1046	27	well	well	RB
13286	1046	28	and	and	CC
13286	1046	29	pour	pour	VB
13286	1046	30	over	over	IN
13286	1046	31	the	the	DT
13286	1046	32	asparagus	asparagus	NN
13286	1046	33	.	.	.
13286	1047	1	Celery	Celery	NNP
13286	1047	2	and	and	CC
13286	1047	3	Almond	Almond	NNP
13286	1047	4	Salad	Salad	NNP
13286	1047	5	1	1	CD
13286	1047	6	cupful	cupful	JJ
13286	1047	7	melted	melt	VBN
13286	1047	8	Crisco	Crisco	NNP
13286	1047	9	1	1	CD
13286	1047	10	yolk	yolk	NN
13286	1047	11	of	of	IN
13286	1047	12	egg	egg	NN
13286	1047	13	1	1	CD
13286	1047	14	tablespoonful	tablespoonful	JJ
13286	1047	15	lemon	lemon	NN
13286	1047	16	juice	juice	NN
13286	1047	17	1	1	CD
13286	1047	18	tablespoonful	tablespoonful	JJ
13286	1047	19	vinegar	vinegar	NN
13286	1047	20	1	1	CD
13286	1047	21	head	head	NN
13286	1047	22	celery	celery	NN
13286	1047	23	1/2	1/2	CD
13286	1047	24	cupful	cupful	JJ
13286	1047	25	blanched	blanch	VBN
13286	1047	26	almonds	almond	VBZ
13286	1047	27	1	1	CD
13286	1047	28	crisp	crisp	JJ
13286	1047	29	lettuce	lettuce	NN
13286	1047	30	Few	few	JJ
13286	1047	31	drops	drop	VBZ
13286	1047	32	green	green	JJ
13286	1047	33	color	color	NN
13286	1047	34	1/2	1/2	CD
13286	1047	35	teaspoonful	teaspoonful	JJ
13286	1047	36	sugar	sugar	NN
13286	1047	37	1	1	CD
13286	1047	38	teaspoonful	teaspoonful	JJ
13286	1047	39	salt	salt	NN
13286	1047	40	1/2	1/2	CD
13286	1047	41	teaspoonful	teaspoonful	JJ
13286	1047	42	mustard	mustard	NN
13286	1047	43	Red	red	JJ
13286	1047	44	pepper	pepper	NN
13286	1047	45	to	to	TO
13286	1047	46	taste	taste	VB
13286	1047	47	Melt	Melt	NNP
13286	1047	48	and	and	CC
13286	1047	49	cool	cool	JJ
13286	1047	50	Crisco	Crisco	NNP
13286	1047	51	.	.	.
13286	1048	1	Prepare	prepare	VB
13286	1048	2	celery	celery	NN
13286	1048	3	and	and	CC
13286	1048	4	cut	cut	VBD
13286	1048	5	into	into	IN
13286	1048	6	very	very	RB
13286	1048	7	thin	thin	JJ
13286	1048	8	strips	strip	NNS
13286	1048	9	and	and	CC
13286	1048	10	plunge	plunge	NN
13286	1048	11	in	in	IN
13286	1048	12	ice	ice	NN
13286	1048	13	water	water	NN
13286	1048	14	until	until	IN
13286	1048	15	wanted	want	VBD
13286	1048	16	.	.	.
13286	1049	1	Blanch	blanch	NN
13286	1049	2	and	and	CC
13286	1049	3	shred	shre	VBD
13286	1049	4	almonds	almond	VBZ
13286	1049	5	;	;	:
13286	1049	6	wash	wash	NN
13286	1049	7	and	and	CC
13286	1049	8	dry	dry	JJ
13286	1049	9	lettuce	lettuce	NN
13286	1049	10	leaves	leave	NNS
13286	1049	11	.	.	.
13286	1050	1	Put	Put	VBN
13286	1050	2	yolk	yolk	NNP
13286	1050	3	of	of	IN
13286	1050	4	egg	egg	NN
13286	1050	5	into	into	IN
13286	1050	6	bowl	bowl	NN
13286	1050	7	,	,	,
13286	1050	8	add	add	VB
13286	1050	9	mustard	mustard	NN
13286	1050	10	,	,	,
13286	1050	11	salt	salt	NN
13286	1050	12	,	,	,
13286	1050	13	and	and	CC
13286	1050	14	red	red	JJ
13286	1050	15	pepper	pepper	NN
13286	1050	16	and	and	CC
13286	1050	17	mix	mix	VB
13286	1050	18	well	well	RB
13286	1050	19	with	with	IN
13286	1050	20	wooden	wooden	JJ
13286	1050	21	spoon	spoon	NN
13286	1050	22	.	.	.
13286	1051	1	Add	add	VB
13286	1051	2	sugar	sugar	NN
13286	1051	3	,	,	,
13286	1051	4	teaspoonful	teaspoonful	JJ
13286	1051	5	lemon	lemon	NN
13286	1051	6	juice	juice	NN
13286	1051	7	,	,	,
13286	1051	8	teaspoonful	teaspoonful	JJ
13286	1051	9	vinegar	vinegar	NN
13286	1051	10	;	;	,
13286	1051	11	beat	beat	VBN
13286	1051	12	in	in	IN
13286	1051	13	Crisco	Crisco	NNP
13286	1051	14	gradually	gradually	RB
13286	1051	15	.	.	.
13286	1052	1	Remove	remove	VB
13286	1052	2	spoon	spoon	NN
13286	1052	3	and	and	CC
13286	1052	4	beat	beat	VBD
13286	1052	5	with	with	IN
13286	1052	6	egg	egg	NN
13286	1052	7	beater	beater	NN
13286	1052	8	five	five	CD
13286	1052	9	minutes	minute	NNS
13286	1052	10	,	,	,
13286	1052	11	then	then	RB
13286	1052	12	beat	beat	VBD
13286	1052	13	in	in	IN
13286	1052	14	rest	rest	NN
13286	1052	15	of	of	IN
13286	1052	16	lemon	lemon	NN
13286	1052	17	juice	juice	NN
13286	1052	18	and	and	CC
13286	1052	19	vinegar	vinegar	NN
13286	1052	20	.	.	.
13286	1053	1	Add	add	VB
13286	1053	2	more	more	JJR
13286	1053	3	seasonings	seasoning	NNS
13286	1053	4	if	if	IN
13286	1053	5	needed	need	VBN
13286	1053	6	and	and	CC
13286	1053	7	enough	enough	JJ
13286	1053	8	green	green	JJ
13286	1053	9	color	color	NN
13286	1053	10	to	to	TO
13286	1053	11	make	make	VB
13286	1053	12	it	-PRON-	PRP
13286	1053	13	look	look	VB
13286	1053	14	pretty	pretty	JJ
13286	1053	15	.	.	.
13286	1054	1	Dry	Dry	NNP
13286	1054	2	celery	celery	NN
13286	1054	3	and	and	CC
13286	1054	4	mix	mix	VB
13286	1054	5	with	with	IN
13286	1054	6	almonds	almond	NNS
13286	1054	7	,	,	,
13286	1054	8	then	then	RB
13286	1054	9	toss	toss	VB
13286	1054	10	them	-PRON-	PRP
13286	1054	11	into	into	IN
13286	1054	12	dressing	dressing	NN
13286	1054	13	.	.	.
13286	1055	1	Serve	serve	VB
13286	1055	2	on	on	IN
13286	1055	3	lettuce	lettuce	NN
13286	1055	4	leaves	leave	NNS
13286	1055	5	.	.	.
13286	1056	1	Fruit	Fruit	NNP
13286	1056	2	Salad	Salad	NNP
13286	1056	3	Dressing	dress	VBG
13286	1056	4	1	1	CD
13286	1056	5	tablespoonful	tablespoonful	JJ
13286	1056	6	Crisco	Crisco	NNP
13286	1056	7	Pinch	Pinch	NNP
13286	1056	8	of	of	IN
13286	1056	9	salt	salt	NN
13286	1056	10	2	2	CD
13286	1056	11	tablespoonfuls	tablespoonful	NNS
13286	1056	12	sugar	sugar	NN
13286	1056	13	2	2	CD
13286	1056	14	tablespoonfuls	tablespoonful	NNS
13286	1056	15	vinegar	vinegar	NN
13286	1056	16	2	2	CD
13286	1056	17	eggs	egg	NNS
13286	1056	18	1/2	1/2	CD
13286	1056	19	pint	pint	NN
13286	1056	20	whipped	whip	VBN
13286	1056	21	cream	cream	NN
13286	1056	22	Salad	Salad	NNP
13286	1056	23	24	24	CD
13286	1056	24	marshmallows	marshmallow	NNS
13286	1056	25	1	1	CD
13286	1056	26	can	can	MD
13286	1056	27	pineapple	pineapple	VB
13286	1056	28	2	2	CD
13286	1056	29	juicy	juicy	JJ
13286	1056	30	apples	apple	NNS
13286	1056	31	6	6	CD
13286	1056	32	oranges	orange	NNS
13286	1056	33	Lettuce	Lettuce	NNP
13286	1056	34	leaves	leave	VBZ
13286	1056	35	_	_	NNP
13286	1056	36	For	for	IN
13286	1056	37	salad	salad	NN
13286	1056	38	.	.	.
13286	1056	39	_	_	NNP
13286	1056	40	Cut	Cut	NNP
13286	1056	41	fruit	fruit	NN
13286	1056	42	and	and	CC
13286	1056	43	marshmallows	marshmallow	NNS
13286	1056	44	into	into	IN
13286	1056	45	small	small	JJ
13286	1056	46	pieces	piece	NNS
13286	1056	47	,	,	,
13286	1056	48	then	then	RB
13286	1056	49	mix	mix	VB
13286	1056	50	and	and	CC
13286	1056	51	chill	chill	VB
13286	1056	52	.	.	.
13286	1057	1	_	_	NNP
13286	1057	2	For	for	IN
13286	1057	3	dressing	dress	VBG
13286	1057	4	.	.	.
13286	1057	5	_	_	NNP
13286	1057	6	Beat	Beat	NNP
13286	1057	7	up	up	RP
13286	1057	8	eggs	egg	NNS
13286	1057	9	in	in	IN
13286	1057	10	double	double	JJ
13286	1057	11	boiler	boiler	NN
13286	1057	12	,	,	,
13286	1057	13	add	add	VB
13286	1057	14	vinegar	vinegar	NN
13286	1057	15	,	,	,
13286	1057	16	sugar	sugar	NN
13286	1057	17	,	,	,
13286	1057	18	salt	salt	NN
13286	1057	19	,	,	,
13286	1057	20	Crisco	Crisco	NNP
13286	1057	21	and	and	CC
13286	1057	22	cook	cook	NN
13286	1057	23	until	until	IN
13286	1057	24	thick	thick	JJ
13286	1057	25	.	.	.
13286	1058	1	Cool	cool	UH
13286	1058	2	and	and	CC
13286	1058	3	add	add	VB
13286	1058	4	whipped	whip	VBN
13286	1058	5	cream	cream	NN
13286	1058	6	.	.	.
13286	1059	1	Mix	mix	VB
13286	1059	2	with	with	IN
13286	1059	3	fruit	fruit	NN
13286	1059	4	and	and	CC
13286	1059	5	serve	serve	VB
13286	1059	6	on	on	IN
13286	1059	7	crisp	crisp	JJ
13286	1059	8	lettuce	lettuce	NN
13286	1059	9	leaves	leave	NNS
13286	1059	10	.	.	.
13286	1060	1	Orange	Orange	NNP
13286	1060	2	and	and	CC
13286	1060	3	Tomato	Tomato	NNP
13286	1060	4	Salad	Salad	NNP
13286	1060	5	3	3	CD
13286	1060	6	tablespoonfuls	tablespoonful	NNS
13286	1060	7	melted	melt	VBN
13286	1060	8	Crisco	Crisco	NNP
13286	1060	9	4	4	CD
13286	1060	10	tomatoes	tomato	NNS
13286	1060	11	4	4	CD
13286	1060	12	oranges	orange	VBZ
13286	1060	13	1	1	CD
13286	1060	14	tablespoonful	tablespoonful	JJ
13286	1060	15	chopped	chop	VBN
13286	1060	16	parsley	parsley	NN
13286	1060	17	Tarragon	Tarragon	NNP
13286	1060	18	vinegar	vinegar	NN
13286	1060	19	Salt	Salt	NNP
13286	1060	20	Peel	Peel	NNP
13286	1060	21	oranges	orange	NNS
13286	1060	22	and	and	CC
13286	1060	23	tomatoes	tomato	NNS
13286	1060	24	,	,	,
13286	1060	25	and	and	CC
13286	1060	26	slice	slice	NN
13286	1060	27	and	and	CC
13286	1060	28	arrange	arrange	NN
13286	1060	29	alternately	alternately	RB
13286	1060	30	in	in	IN
13286	1060	31	salad	salad	NN
13286	1060	32	bowl	bowl	NN
13286	1060	33	.	.	.
13286	1061	1	Mix	mix	JJ
13286	1061	2	juice	juice	NN
13286	1061	3	squeezed	squeeze	VBN
13286	1061	4	from	from	IN
13286	1061	5	"	"	``
13286	1061	6	tops	top	NNS
13286	1061	7	and	and	CC
13286	1061	8	bottoms	bottom	NNS
13286	1061	9	"	"	''
13286	1061	10	of	of	IN
13286	1061	11	oranges	orange	NNS
13286	1061	12	with	with	IN
13286	1061	13	an	an	DT
13286	1061	14	equal	equal	JJ
13286	1061	15	quantity	quantity	NN
13286	1061	16	of	of	IN
13286	1061	17	tarragon	tarragon	NNP
13286	1061	18	vinegar	vinegar	NNP
13286	1061	19	,	,	,
13286	1061	20	add	add	VB
13286	1061	21	Crisco	Crisco	NNP
13286	1061	22	and	and	CC
13286	1061	23	salt	salt	NN
13286	1061	24	to	to	IN
13286	1061	25	taste	taste	NN
13286	1061	26	.	.	.
13286	1062	1	Pour	pour	VB
13286	1062	2	over	over	IN
13286	1062	3	fruit	fruit	NN
13286	1062	4	and	and	CC
13286	1062	5	sprinkle	sprinkle	VB
13286	1062	6	chopped	chop	VBN
13286	1062	7	parsley	parsley	NN
13286	1062	8	on	on	IN
13286	1062	9	top	top	NN
13286	1062	10	.	.	.
13286	1063	1	Potato	Potato	NNP
13286	1063	2	and	and	CC
13286	1063	3	Nut	Nut	NNP
13286	1063	4	Salad	Salad	NNP
13286	1063	5	For	for	IN
13286	1063	6	Dressing	dress	VBG
13286	1063	7	5	5	CD
13286	1063	8	tablespoonfuls	tablespoonful	NNS
13286	1063	9	melted	melt	VBN
13286	1063	10	Crisco	Crisco	NNP
13286	1063	11	1	1	CD
13286	1063	12	teaspoonful	teaspoonful	JJ
13286	1063	13	mustard	mustard	NN
13286	1063	14	1	1	CD
13286	1063	15	teaspoonful	teaspoonful	JJ
13286	1063	16	salt	salt	NN
13286	1063	17	2	2	CD
13286	1063	18	teaspoonfuls	teaspoonfuls	NNP
13286	1063	19	sugar	sugar	NN
13286	1063	20	2	2	CD
13286	1063	21	yolks	yolk	NNS
13286	1063	22	of	of	IN
13286	1063	23	eggs	egg	NNS
13286	1063	24	3/4	3/4	CD
13286	1063	25	cupful	cupful	JJ
13286	1063	26	cream	cream	NN
13286	1063	27	or	or	CC
13286	1063	28	milk	milk	NN
13286	1063	29	1/4	1/4	CD
13286	1063	30	cupful	cupful	JJ
13286	1063	31	vinegar	vinegar	NN
13286	1063	32	For	for	IN
13286	1063	33	Salad	Salad	NNP
13286	1063	34	3	3	CD
13286	1063	35	cupfuls	cupful	NNS
13286	1063	36	sliced	slice	VBD
13286	1063	37	cold	cold	JJ
13286	1063	38	potatoes	potato	NNS
13286	1063	39	1	1	CD
13286	1063	40	cupful	cupful	JJ
13286	1063	41	broken	broken	JJ
13286	1063	42	hickory	hickory	JJ
13286	1063	43	nut	nut	NNP
13286	1063	44	meats	meat	NNS
13286	1063	45	1	1	CD
13286	1063	46	teaspoonful	teaspoonful	JJ
13286	1063	47	chopped	chopped	JJ
13286	1063	48	onion	onion	NN
13286	1063	49	Chopped	chop	VBN
13286	1063	50	parsley	parsley	NN
13286	1063	51	Cold	Cold	NNP
13286	1063	52	cooked	cook	VBD
13286	1063	53	sliced	sliced	JJ
13286	1063	54	beets	beet	NNS
13286	1063	55	Sliced	slice	VBN
13286	1063	56	lemon	lemon	NN
13286	1063	57	Lettuce	lettuce	NN
13286	1063	58	leaves	leave	VBZ
13286	1063	59	_	_	NNP
13286	1063	60	For	for	IN
13286	1063	61	dressing	dress	VBG
13286	1063	62	.	.	.
13286	1063	63	_	_	NNP
13286	1063	64	Mix	Mix	NNP
13286	1063	65	sugar	sugar	NN
13286	1063	66	,	,	,
13286	1063	67	salt	salt	NN
13286	1063	68	,	,	,
13286	1063	69	and	and	CC
13286	1063	70	mustard	mustard	NN
13286	1063	71	,	,	,
13286	1063	72	add	add	VB
13286	1063	73	Crisco	Crisco	NNP
13286	1063	74	and	and	CC
13286	1063	75	stir	stir	VB
13286	1063	76	thoroughly	thoroughly	RB
13286	1063	77	;	;	:
13286	1063	78	then	then	RB
13286	1063	79	add	add	VB
13286	1063	80	yolks	yolk	NNS
13286	1063	81	of	of	IN
13286	1063	82	eggs	egg	NNS
13286	1063	83	well	well	RB
13286	1063	84	beaten	beat	VBN
13286	1063	85	,	,	,
13286	1063	86	cream	cream	NN
13286	1063	87	,	,	,
13286	1063	88	and	and	CC
13286	1063	89	lastly	lastly	RB
13286	1063	90	vinegar	vinegar	NN
13286	1063	91	.	.	.
13286	1064	1	Cook	cook	VB
13286	1064	2	in	in	IN
13286	1064	3	double	double	JJ
13286	1064	4	boiler	boiler	NN
13286	1064	5	until	until	IN
13286	1064	6	consistency	consistency	NN
13286	1064	7	of	of	IN
13286	1064	8	cream	cream	NN
13286	1064	9	.	.	.
13286	1065	1	If	if	IN
13286	1065	2	milk	milk	NN
13286	1065	3	is	be	VBZ
13286	1065	4	used	use	VBN
13286	1065	5	instead	instead	RB
13286	1065	6	of	of	IN
13286	1065	7	cream	cream	NN
13286	1065	8	,	,	,
13286	1065	9	add	add	VB
13286	1065	10	1	1	CD
13286	1065	11	teaspoonful	teaspoonful	JJ
13286	1065	12	flour	flour	NN
13286	1065	13	to	to	IN
13286	1065	14	other	other	JJ
13286	1065	15	dry	dry	JJ
13286	1065	16	ingredients	ingredient	NNS
13286	1065	17	.	.	.
13286	1066	1	_	_	NNP
13286	1066	2	For	for	IN
13286	1066	3	salad	salad	NN
13286	1066	4	.	.	.
13286	1066	5	_	_	NNP
13286	1066	6	Mix	Mix	NNP
13286	1066	7	potatoes	potato	NNS
13286	1066	8	,	,	,
13286	1066	9	nuts	nut	NNS
13286	1066	10	,	,	,
13286	1066	11	and	and	CC
13286	1066	12	onion	onion	NN
13286	1066	13	together	together	RB
13286	1066	14	,	,	,
13286	1066	15	and	and	CC
13286	1066	16	place	place	VB
13286	1066	17	on	on	IN
13286	1066	18	crisp	crisp	JJ
13286	1066	19	lettuce	lettuce	NN
13286	1066	20	leaves	leave	NNS
13286	1066	21	;	;	:
13286	1066	22	pour	pour	VB
13286	1066	23	over	over	IN
13286	1066	24	dressing	dressing	NN
13286	1066	25	and	and	CC
13286	1066	26	garnish	garnish	VB
13286	1066	27	to	to	TO
13286	1066	28	taste	taste	NN
13286	1066	29	with	with	IN
13286	1066	30	beets	beet	NNS
13286	1066	31	,	,	,
13286	1066	32	lemon	lemon	NN
13286	1066	33	,	,	,
13286	1066	34	and	and	CC
13286	1066	35	parsley	parsley	NN
13286	1066	36	.	.	.
13286	1067	1	Potato	Potato	NNP
13286	1067	2	and	and	CC
13286	1067	3	Pimiento	Pimiento	NNP
13286	1067	4	Salad	Salad	NNP
13286	1067	5	1	1	CD
13286	1067	6	tablespoonful	tablespoonful	JJ
13286	1067	7	Crisco	Crisco	NNP
13286	1067	8	4	4	CD
13286	1067	9	potatoes	potato	NNS
13286	1067	10	2	2	CD
13286	1067	11	hard	hard	RB
13286	1067	12	-	-	HYPH
13286	1067	13	cooked	cook	VBN
13286	1067	14	eggs	egg	NNS
13286	1067	15	1/2	1/2	CD
13286	1067	16	can	can	MD
13286	1067	17	pimientos	pimientos	VB
13286	1067	18	1	1	CD
13286	1067	19	tablespoonful	tablespoonful	JJ
13286	1067	20	chopped	chopped	JJ
13286	1067	21	cucumber	cucumber	NN
13286	1067	22	pickle	pickle	NN
13286	1067	23	1	1	CD
13286	1067	24	teaspoonful	teaspoonful	JJ
13286	1067	25	salt	salt	NN
13286	1067	26	Dressing	dress	VBG
13286	1067	27	1	1	CD
13286	1067	28	tablespoonful	tablespoonful	JJ
13286	1067	29	Crisco	Crisco	NNP
13286	1067	30	2	2	CD
13286	1067	31	teaspoonfuls	teaspoonful	NNS
13286	1067	32	dry	dry	JJ
13286	1067	33	mustard	mustard	NN
13286	1067	34	1	1	CD
13286	1067	35	teaspoonful	teaspoonful	JJ
13286	1067	36	salt	salt	NN
13286	1067	37	2	2	CD
13286	1067	38	tablespoonfuls	tablespoonful	NNS
13286	1067	39	sugar	sugar	NN
13286	1067	40	1	1	CD
13286	1067	41	lemon	lemon	NN
13286	1067	42	1/2	1/2	CD
13286	1067	43	pint	pint	NN
13286	1067	44	vinegar	vinegar	NN
13286	1067	45	2	2	CD
13286	1067	46	eggs	egg	NNS
13286	1067	47	_	_	NNP
13286	1067	48	For	for	IN
13286	1067	49	salad	salad	NN
13286	1067	50	.	.	.
13286	1067	51	_	_	NNP
13286	1067	52	Boil	Boil	NNP
13286	1067	53	potatoes	potato	NNS
13286	1067	54	and	and	CC
13286	1067	55	slice	slice	VB
13286	1067	56	them	-PRON-	PRP
13286	1067	57	,	,	,
13286	1067	58	add	add	VB
13286	1067	59	Crisco	Crisco	NNP
13286	1067	60	and	and	CC
13286	1067	61	salt	salt	NN
13286	1067	62	.	.	.
13286	1068	1	Now	now	RB
13286	1068	2	chop	chop	NN
13286	1068	3	pickles	pickle	NNS
13286	1068	4	,	,	,
13286	1068	5	eggs	egg	NNS
13286	1068	6	,	,	,
13286	1068	7	and	and	CC
13286	1068	8	pimientoes	pimientoe	NNS
13286	1068	9	and	and	CC
13286	1068	10	add	add	VB
13286	1068	11	them	-PRON-	PRP
13286	1068	12	and	and	CC
13286	1068	13	set	set	VBN
13286	1068	14	in	in	IN
13286	1068	15	cool	cool	JJ
13286	1068	16	place	place	NN
13286	1068	17	to	to	TO
13286	1068	18	chill	chill	VB
13286	1068	19	.	.	.
13286	1069	1	_	_	NNP
13286	1069	2	For	for	IN
13286	1069	3	dressing	dress	VBG
13286	1069	4	.	.	.
13286	1069	5	_	_	NNP
13286	1069	6	Put	Put	NNP
13286	1069	7	vinegar	vinegar	NN
13286	1069	8	into	into	IN
13286	1069	9	double	double	JJ
13286	1069	10	boiler	boiler	NN
13286	1069	11	,	,	,
13286	1069	12	add	add	VB
13286	1069	13	strained	strained	JJ
13286	1069	14	lemon	lemon	NN
13286	1069	15	juice	juice	NN
13286	1069	16	,	,	,
13286	1069	17	sugar	sugar	NN
13286	1069	18	,	,	,
13286	1069	19	salt	salt	NN
13286	1069	20	,	,	,
13286	1069	21	mustard	mustard	NN
13286	1069	22	,	,	,
13286	1069	23	then	then	RB
13286	1069	24	add	add	VB
13286	1069	25	Crisco	Crisco	NNP
13286	1069	26	and	and	CC
13286	1069	27	eggs	egg	NNS
13286	1069	28	well	well	RB
13286	1069	29	beaten	beat	VBN
13286	1069	30	.	.	.
13286	1070	1	Cook	cook	VB
13286	1070	2	until	until	IN
13286	1070	3	thick	thick	JJ
13286	1070	4	,	,	,
13286	1070	5	then	then	RB
13286	1070	6	cool	cool	JJ
13286	1070	7	and	and	CC
13286	1070	8	use	use	VBP
13286	1070	9	.	.	.
13286	1071	1	Shrimp	Shrimp	NNP
13286	1071	2	Salad	Salad	NNP
13286	1071	3	2	2	CD
13286	1071	4	tablespoonfuls	tablespoonful	VBZ
13286	1071	5	Crisco	Crisco	NNP
13286	1071	6	1	1	CD
13286	1071	7	can	can	MD
13286	1071	8	shrimps	shrimps	VB
13286	1071	9	1	1	CD
13286	1071	10	cupful	cupful	JJ
13286	1071	11	celery	celery	NN
13286	1071	12	cut	cut	NN
13286	1071	13	in	in	IN
13286	1071	14	cubes	cube	NNS
13286	1071	15	1	1	CD
13286	1071	16	cupful	cupful	JJ
13286	1071	17	tart	tart	JJ
13286	1071	18	apples	apple	NNS
13286	1071	19	cut	cut	VBN
13286	1071	20	in	in	IN
13286	1071	21	cubes	cube	NNS
13286	1071	22	1	1	CD
13286	1071	23	cupful	cupful	JJ
13286	1071	24	broken	break	VBN
13286	1071	25	Brazil	Brazil	NNP
13286	1071	26	nut	nut	NNP
13286	1071	27	meats	meat	NNS
13286	1071	28	1/2	1/2	CD
13286	1071	29	cupful	cupful	JJ
13286	1071	30	broken	broken	JJ
13286	1071	31	English	english	JJ
13286	1071	32	walnut	walnut	NN
13286	1071	33	meats	meat	NNS
13286	1071	34	Salt	Salt	NNP
13286	1071	35	and	and	CC
13286	1071	36	pepper	pepper	NN
13286	1071	37	to	to	TO
13286	1071	38	taste	taste	NN
13286	1071	39	1	1	CD
13286	1071	40	lemon	lemon	NN
13286	1071	41	4	4	CD
13286	1071	42	tablespoonfuls	tablespoonful	NNS
13286	1071	43	vinegar	vinegar	NN
13286	1071	44	2	2	CD
13286	1071	45	tablespoonfuls	tablespoonful	NNS
13286	1071	46	water	water	NN
13286	1071	47	4	4	CD
13286	1071	48	eggs	egg	NNS
13286	1071	49	1	1	CD
13286	1071	50	teaspoonful	teaspoonful	JJ
13286	1071	51	dry	dry	JJ
13286	1071	52	mustard	mustard	NN
13286	1071	53	1	1	CD
13286	1071	54	teaspoonful	teaspoonful	JJ
13286	1071	55	salt	salt	NN
13286	1071	56	1	1	CD
13286	1071	57	teaspoonful	teaspoonful	JJ
13286	1071	58	sugar	sugar	NN
13286	1071	59	1/2	1/2	CD
13286	1071	60	teaspoonful	teaspoonful	JJ
13286	1071	61	white	white	JJ
13286	1071	62	pepper	pepper	NN
13286	1071	63	1/2	1/2	CD
13286	1071	64	cupful	cupful	JJ
13286	1071	65	thick	thick	JJ
13286	1071	66	cream	cream	NN
13286	1071	67	and	and	CC
13286	1071	68	1	1	CD
13286	1071	69	cupful	cupful	JJ
13286	1071	70	whipped	whip	VBN
13286	1071	71	cream	cream	NN
13286	1071	72	Crisp	Crisp	NNP
13286	1071	73	lettuce	lettuce	NN
13286	1071	74	leaves	leave	NNS
13286	1071	75	Break	break	VBP
13286	1071	76	shrimps	shrimp	NNS
13286	1071	77	into	into	IN
13286	1071	78	pieces	piece	NNS
13286	1071	79	,	,	,
13286	1071	80	put	put	VBD
13286	1071	81	them	-PRON-	PRP
13286	1071	82	into	into	IN
13286	1071	83	earthenware	earthenware	NN
13286	1071	84	dish	dish	NN
13286	1071	85	,	,	,
13286	1071	86	moisten	moisten	RB
13286	1071	87	with	with	IN
13286	1071	88	a	a	DT
13286	1071	89	little	little	JJ
13286	1071	90	melted	melted	JJ
13286	1071	91	Crisco	Crisco	NNP
13286	1071	92	,	,	,
13286	1071	93	season	season	NN
13286	1071	94	with	with	IN
13286	1071	95	vinegar	vinegar	NN
13286	1071	96	,	,	,
13286	1071	97	salt	salt	NN
13286	1071	98	and	and	CC
13286	1071	99	pepper	pepper	NN
13286	1071	100	.	.	.
13286	1072	1	Put	put	VB
13286	1072	2	apple	apple	NN
13286	1072	3	cubes	cube	NNS
13286	1072	4	into	into	IN
13286	1072	5	a	a	DT
13286	1072	6	small	small	JJ
13286	1072	7	dish	dish	NN
13286	1072	8	and	and	CC
13286	1072	9	sprinkle	sprinkle	VBP
13286	1072	10	lightly	lightly	RB
13286	1072	11	with	with	IN
13286	1072	12	lemon	lemon	NN
13286	1072	13	juice	juice	NN
13286	1072	14	,	,	,
13286	1072	15	then	then	RB
13286	1072	16	put	put	VB
13286	1072	17	in	in	RP
13286	1072	18	celery	celery	NN
13286	1072	19	cubes	cube	NNS
13286	1072	20	with	with	IN
13286	1072	21	a	a	DT
13286	1072	22	little	little	JJ
13286	1072	23	more	more	RBR
13286	1072	24	lemon	lemon	NN
13286	1072	25	juice	juice	NN
13286	1072	26	and	and	CC
13286	1072	27	toss	toss	VB
13286	1072	28	together	together	RB
13286	1072	29	.	.	.
13286	1073	1	Cover	cover	NN
13286	1073	2	and	and	CC
13286	1073	3	set	set	VB
13286	1073	4	aside	aside	RB
13286	1073	5	.	.	.
13286	1074	1	Prepare	prepare	VB
13286	1074	2	nut	nut	NNP
13286	1074	3	meats	meat	NNS
13286	1074	4	.	.	.
13286	1075	1	Heat	heat	NN
13286	1075	2	vinegar	vinegar	NN
13286	1075	3	and	and	CC
13286	1075	4	water	water	NN
13286	1075	5	in	in	IN
13286	1075	6	double	double	JJ
13286	1075	7	boiler	boiler	NN
13286	1075	8	,	,	,
13286	1075	9	beat	beat	VBD
13286	1075	10	eggs	egg	NNS
13286	1075	11	,	,	,
13286	1075	12	then	then	RB
13286	1075	13	gradually	gradually	RB
13286	1075	14	add	add	VB
13286	1075	15	them	-PRON-	PRP
13286	1075	16	to	to	TO
13286	1075	17	vinegar	vinegar	VB
13286	1075	18	,	,	,
13286	1075	19	stirring	stir	VBG
13286	1075	20	all	all	PDT
13286	1075	21	the	the	DT
13286	1075	22	time	time	NN
13286	1075	23	.	.	.
13286	1076	1	Now	now	RB
13286	1076	2	add	add	VB
13286	1076	3	Crisco	Crisco	NNP
13286	1076	4	and	and	CC
13286	1076	5	cook	cook	VB
13286	1076	6	slowly	slowly	RB
13286	1076	7	,	,	,
13286	1076	8	stirring	stir	VBG
13286	1076	9	constantly	constantly	RB
13286	1076	10	.	.	.
13286	1077	1	Remove	remove	VB
13286	1077	2	from	from	IN
13286	1077	3	fire	fire	NN
13286	1077	4	,	,	,
13286	1077	5	and	and	CC
13286	1077	6	beat	beat	VBN
13286	1077	7	till	till	IN
13286	1077	8	cold	cold	NN
13286	1077	9	,	,	,
13286	1077	10	then	then	RB
13286	1077	11	add	add	VB
13286	1077	12	mustard	mustard	NN
13286	1077	13	,	,	,
13286	1077	14	salt	salt	NN
13286	1077	15	,	,	,
13286	1077	16	sugar	sugar	NN
13286	1077	17	,	,	,
13286	1077	18	and	and	CC
13286	1077	19	pepper	pepper	NN
13286	1077	20	.	.	.
13286	1078	1	Add	add	VB
13286	1078	2	the	the	DT
13286	1078	3	thick	thick	JJ
13286	1078	4	cream	cream	NN
13286	1078	5	just	just	RB
13286	1078	6	before	before	IN
13286	1078	7	serving	serve	VBG
13286	1078	8	.	.	.
13286	1079	1	When	when	WRB
13286	1079	2	ready	ready	JJ
13286	1079	3	to	to	TO
13286	1079	4	serve	serve	VB
13286	1079	5	toss	toss	NN
13286	1079	6	nuts	nut	NNS
13286	1079	7	,	,	,
13286	1079	8	celery	celery	NN
13286	1079	9	,	,	,
13286	1079	10	apples	apple	NNS
13286	1079	11	and	and	CC
13286	1079	12	shrimps	shrimp	VBZ
13286	1079	13	together	together	RB
13286	1079	14	with	with	IN
13286	1079	15	a	a	DT
13286	1079	16	silver	silver	JJ
13286	1079	17	fork	fork	NN
13286	1079	18	,	,	,
13286	1079	19	and	and	CC
13286	1079	20	add	add	VB
13286	1079	21	a	a	DT
13286	1079	22	little	little	JJ
13286	1079	23	dressing	dressing	NN
13286	1079	24	.	.	.
13286	1080	1	Heap	heap	VB
13286	1080	2	on	on	IN
13286	1080	3	crisp	crisp	JJ
13286	1080	4	lettuce	lettuce	NN
13286	1080	5	leaves	leave	NNS
13286	1080	6	on	on	IN
13286	1080	7	individual	individual	JJ
13286	1080	8	plates	plate	NNS
13286	1080	9	,	,	,
13286	1080	10	and	and	CC
13286	1080	11	pour	pour	VB
13286	1080	12	over	over	IN
13286	1080	13	each	each	DT
13286	1080	14	salad	salad	NN
13286	1080	15	a	a	DT
13286	1080	16	heaping	heaping	NN
13286	1080	17	spoonful	spoonful	JJ
13286	1080	18	of	of	IN
13286	1080	19	the	the	DT
13286	1080	20	dressing	dressing	NN
13286	1080	21	;	;	:
13286	1080	22	and	and	CC
13286	1080	23	top	top	VB
13286	1080	24	with	with	IN
13286	1080	25	spoonful	spoonful	JJ
13286	1080	26	of	of	IN
13286	1080	27	unsweetened	unsweetened	JJ
13286	1080	28	whipped	whip	VBN
13286	1080	29	cream	cream	NN
13286	1080	30	.	.	.
13286	1081	1	PUDDINGS	PUDDINGS	NNP
13286	1081	2	[	[	-LRB-
13286	1081	3	Illustration	illustration	NN
13286	1081	4	]	]	-RRB-
13286	1081	5	Puddings	pudding	NNS
13286	1081	6	as	as	IN
13286	1081	7	a	a	DT
13286	1081	8	rule	rule	NN
13286	1081	9	either	either	CC
13286	1081	10	are	be	VBP
13286	1081	11	boiled	boil	VBN
13286	1081	12	,	,	,
13286	1081	13	steamed	steamed	JJ
13286	1081	14	or	or	CC
13286	1081	15	baked	bake	VBD
13286	1081	16	.	.	.
13286	1082	1	For	for	IN
13286	1082	2	boiled	boil	VBN
13286	1082	3	puddings	pudding	NNS
13286	1082	4	,	,	,
13286	1082	5	care	care	NN
13286	1082	6	should	should	MD
13286	1082	7	be	be	VB
13286	1082	8	taken	take	VBN
13286	1082	9	that	that	IN
13286	1082	10	the	the	DT
13286	1082	11	saucepan	saucepan	NN
13286	1082	12	be	be	VB
13286	1082	13	kept	keep	VBN
13286	1082	14	boiling	boil	VBG
13286	1082	15	or	or	CC
13286	1082	16	the	the	DT
13286	1082	17	water	water	NN
13286	1082	18	will	will	MD
13286	1082	19	get	get	VB
13286	1082	20	into	into	IN
13286	1082	21	the	the	DT
13286	1082	22	pudding	pudding	NN
13286	1082	23	and	and	CC
13286	1082	24	spoil	spoil	VB
13286	1082	25	it	-PRON-	PRP
13286	1082	26	.	.	.
13286	1083	1	For	for	IN
13286	1083	2	pudding	pudding	JJ
13286	1083	3	cloths	cloth	NNS
13286	1083	4	,	,	,
13286	1083	5	use	use	VB
13286	1083	6	materials	material	NNS
13286	1083	7	such	such	JJ
13286	1083	8	as	as	IN
13286	1083	9	linen	linen	NN
13286	1083	10	or	or	CC
13286	1083	11	cheese	cheese	NN
13286	1083	12	cloth	cloth	NN
13286	1083	13	.	.	.
13286	1084	1	After	after	IN
13286	1084	2	using	use	VBG
13286	1084	3	,	,	,
13286	1084	4	the	the	DT
13286	1084	5	cloth	cloth	NN
13286	1084	6	must	must	MD
13286	1084	7	be	be	VB
13286	1084	8	thoroughly	thoroughly	RB
13286	1084	9	washed	wash	VBN
13286	1084	10	in	in	IN
13286	1084	11	plenty	plenty	NN
13286	1084	12	of	of	IN
13286	1084	13	water	water	NN
13286	1084	14	with	with	IN
13286	1084	15	a	a	DT
13286	1084	16	little	little	JJ
13286	1084	17	washing	washing	NN
13286	1084	18	soda	soda	NN
13286	1084	19	,	,	,
13286	1084	20	but	but	CC
13286	1084	21	on	on	IN
13286	1084	22	no	no	DT
13286	1084	23	account	account	NN
13286	1084	24	use	use	NN
13286	1084	25	soap	soap	NN
13286	1084	26	,	,	,
13286	1084	27	and	and	CC
13286	1084	28	see	see	VB
13286	1084	29	that	that	IN
13286	1084	30	the	the	DT
13286	1084	31	cloth	cloth	NN
13286	1084	32	is	be	VBZ
13286	1084	33	perfectly	perfectly	RB
13286	1084	34	dry	dry	JJ
13286	1084	35	before	before	IN
13286	1084	36	putting	put	VBG
13286	1084	37	it	-PRON-	PRP
13286	1084	38	away	away	RB
13286	1084	39	.	.	.
13286	1085	1	Many	many	JJ
13286	1085	2	puddings	pudding	NNS
13286	1085	3	are	be	VBP
13286	1085	4	lighter	light	JJR
13286	1085	5	and	and	CC
13286	1085	6	better	well	JJR
13286	1085	7	steamed	steamed	NNP
13286	1085	8	,	,	,
13286	1085	9	and	and	CC
13286	1085	10	then	then	RB
13286	1085	11	instead	instead	RB
13286	1085	12	of	of	IN
13286	1085	13	the	the	DT
13286	1085	14	cloth	cloth	NN
13286	1085	15	only	only	RB
13286	1085	16	a	a	DT
13286	1085	17	piece	piece	NN
13286	1085	18	of	of	IN
13286	1085	19	Criscoed	Criscoed	NNP
13286	1085	20	paper	paper	NN
13286	1085	21	is	be	VBZ
13286	1085	22	required	require	VBN
13286	1085	23	,	,	,
13286	1085	24	twisted	twist	VBN
13286	1085	25	over	over	IN
13286	1085	26	the	the	DT
13286	1085	27	top	top	NN
13286	1085	28	of	of	IN
13286	1085	29	the	the	DT
13286	1085	30	basin	basin	NN
13286	1085	31	or	or	CC
13286	1085	32	mold	mold	NN
13286	1085	33	.	.	.
13286	1086	1	Very	very	RB
13286	1086	2	light	light	JJ
13286	1086	3	puddings	pudding	NNS
13286	1086	4	,	,	,
13286	1086	5	such	such	JJ
13286	1086	6	as	as	IN
13286	1086	7	custards	custard	NNS
13286	1086	8	,	,	,
13286	1086	9	should	should	MD
13286	1086	10	be	be	VB
13286	1086	11	placed	place	VBN
13286	1086	12	in	in	IN
13286	1086	13	a	a	DT
13286	1086	14	steamer	steamer	NN
13286	1086	15	.	.	.
13286	1087	1	Most	Most	JJS
13286	1087	2	of	of	IN
13286	1087	3	the	the	DT
13286	1087	4	steamed	steamed	JJ
13286	1087	5	puddings	pudding	NNS
13286	1087	6	mixed	mix	VBD
13286	1087	7	a	a	DT
13286	1087	8	little	little	JJ
13286	1087	9	softer	soft	JJR
13286	1087	10	,	,	,
13286	1087	11	are	be	VBP
13286	1087	12	excellent	excellent	JJ
13286	1087	13	baked	bake	VBN
13286	1087	14	in	in	IN
13286	1087	15	a	a	DT
13286	1087	16	pudding	pudding	JJ
13286	1087	17	dish	dish	NN
13286	1087	18	.	.	.
13286	1088	1	In	in	IN
13286	1088	2	steaming	steam	VBG
13286	1088	3	puddings	pudding	NNS
13286	1088	4	keep	keep	VB
13286	1088	5	them	-PRON-	PRP
13286	1088	6	at	at	IN
13286	1088	7	a	a	DT
13286	1088	8	uniform	uniform	JJ
13286	1088	9	heat	heat	NN
13286	1088	10	all	all	PDT
13286	1088	11	the	the	DT
13286	1088	12	time	time	NN
13286	1088	13	,	,	,
13286	1088	14	and	and	CC
13286	1088	15	be	be	VB
13286	1088	16	careful	careful	JJ
13286	1088	17	not	not	RB
13286	1088	18	to	to	TO
13286	1088	19	lift	lift	VB
13286	1088	20	the	the	DT
13286	1088	21	lid	lid	NN
13286	1088	22	off	off	IN
13286	1088	23	the	the	DT
13286	1088	24	pan	pan	NN
13286	1088	25	for	for	IN
13286	1088	26	the	the	DT
13286	1088	27	first	first	JJ
13286	1088	28	half	half	JJ
13286	1088	29	hour	hour	NN
13286	1088	30	.	.	.
13286	1089	1	All	all	DT
13286	1089	2	farinaceous	farinaceous	JJ
13286	1089	3	puddings	pudding	NNS
13286	1089	4	should	should	MD
13286	1089	5	be	be	VB
13286	1089	6	cooked	cook	VBN
13286	1089	7	well	well	RB
13286	1089	8	,	,	,
13286	1089	9	as	as	IN
13286	1089	10	then	then	RB
13286	1089	11	they	-PRON-	PRP
13286	1089	12	are	be	VBP
13286	1089	13	easier	easy	JJR
13286	1089	14	to	to	TO
13286	1089	15	digest	digest	VB
13286	1089	16	.	.	.
13286	1090	1	Cornstarch	cornstarch	NN
13286	1090	2	must	must	MD
13286	1090	3	be	be	VB
13286	1090	4	well	well	RB
13286	1090	5	cooked	cook	VBN
13286	1090	6	,	,	,
13286	1090	7	from	from	IN
13286	1090	8	eight	eight	CD
13286	1090	9	to	to	TO
13286	1090	10	ten	ten	CD
13286	1090	11	minutes	minute	NNS
13286	1090	12	.	.	.
13286	1091	1	Mold	mold	NN
13286	1091	2	for	for	IN
13286	1091	3	jellies	jelly	NNS
13286	1091	4	or	or	CC
13286	1091	5	blanc	blanc	NN
13286	1091	6	-	-	HYPH
13286	1091	7	manges	mange	NNS
13286	1091	8	should	should	MD
13286	1091	9	be	be	VB
13286	1091	10	well	well	RB
13286	1091	11	rinsed	rinse	VBN
13286	1091	12	with	with	IN
13286	1091	13	cold	cold	JJ
13286	1091	14	water	water	NN
13286	1091	15	before	before	IN
13286	1091	16	using	use	VBG
13286	1091	17	.	.	.
13286	1092	1	Batters	batter	NNS
13286	1092	2	must	must	MD
13286	1092	3	be	be	VB
13286	1092	4	well	well	RB
13286	1092	5	beaten	beat	VBN
13286	1092	6	and	and	CC
13286	1092	7	allowed	allow	VBN
13286	1092	8	to	to	TO
13286	1092	9	stand	stand	VB
13286	1092	10	for	for	IN
13286	1092	11	thirty	thirty	CD
13286	1092	12	minutes	minute	NNS
13286	1092	13	or	or	CC
13286	1092	14	longer	long	JJR
13286	1092	15	before	before	IN
13286	1092	16	cooking	cooking	NN
13286	1092	17	,	,	,
13286	1092	18	because	because	IN
13286	1092	19	the	the	DT
13286	1092	20	starch	starch	NN
13286	1092	21	in	in	IN
13286	1092	22	the	the	DT
13286	1092	23	flour	flour	NN
13286	1092	24	swells	swell	NNS
13286	1092	25	,	,	,
13286	1092	26	and	and	CC
13286	1092	27	the	the	DT
13286	1092	28	batter	batter	NN
13286	1092	29	will	will	MD
13286	1092	30	therefore	therefore	RB
13286	1092	31	be	be	VB
13286	1092	32	lighter	light	JJR
13286	1092	33	.	.	.
13286	1093	1	Batter	batter	NN
13286	1093	2	puddings	pudding	NNS
13286	1093	3	should	should	MD
13286	1093	4	be	be	VB
13286	1093	5	put	put	VBN
13286	1093	6	into	into	IN
13286	1093	7	a	a	DT
13286	1093	8	quick	quick	JJ
13286	1093	9	oven	oven	NN
13286	1093	10	.	.	.
13286	1094	1	Puddings	pudding	NNS
13286	1094	2	composed	compose	VBN
13286	1094	3	principally	principally	RB
13286	1094	4	of	of	IN
13286	1094	5	milk	milk	NN
13286	1094	6	and	and	CC
13286	1094	7	eggs	egg	NNS
13286	1094	8	should	should	MD
13286	1094	9	be	be	VB
13286	1094	10	very	very	RB
13286	1094	11	gently	gently	RB
13286	1094	12	cooked	cook	VBN
13286	1094	13	,	,	,
13286	1094	14	as	as	IN
13286	1094	15	strong	strong	JJ
13286	1094	16	heat	heat	NN
13286	1094	17	will	will	MD
13286	1094	18	cause	cause	VB
13286	1094	19	them	-PRON-	PRP
13286	1094	20	to	to	TO
13286	1094	21	curdle	curdle	VB
13286	1094	22	.	.	.
13286	1095	1	In	in	IN
13286	1095	2	stewing	stew	VBG
13286	1095	3	fruit	fruit	NN
13286	1095	4	,	,	,
13286	1095	5	prepare	prepare	VB
13286	1095	6	syrup	syrup	NN
13286	1095	7	first	first	RB
13286	1095	8	.	.	.
13286	1096	1	Bring	bring	VB
13286	1096	2	to	to	TO
13286	1096	3	boil	boil	VB
13286	1096	4	,	,	,
13286	1096	5	lay	lay	VB
13286	1096	6	fruit	fruit	NN
13286	1096	7	in	in	RP
13286	1096	8	,	,	,
13286	1096	9	and	and	CC
13286	1096	10	simmer	simmer	VB
13286	1096	11	gently	gently	RB
13286	1096	12	.	.	.
13286	1097	1	Souffles	souffle	NNS
13286	1097	2	should	should	MD
13286	1097	3	be	be	VB
13286	1097	4	very	very	RB
13286	1097	5	light	light	JJ
13286	1097	6	and	and	CC
13286	1097	7	spongy	spongy	NNP
13286	1097	8	.	.	.
13286	1098	1	Eggs	egg	NNS
13286	1098	2	form	form	VBP
13286	1098	3	a	a	DT
13286	1098	4	large	large	JJ
13286	1098	5	part	part	NN
13286	1098	6	of	of	IN
13286	1098	7	souffles	souffle	NNS
13286	1098	8	,	,	,
13286	1098	9	more	more	JJR
13286	1098	10	whites	white	NNS
13286	1098	11	than	than	IN
13286	1098	12	yolks	yolk	NNS
13286	1098	13	are	be	VBP
13286	1098	14	used	use	VBN
13286	1098	15	and	and	CC
13286	1098	16	the	the	DT
13286	1098	17	former	former	JJ
13286	1098	18	are	be	VBP
13286	1098	19	beaten	beat	VBN
13286	1098	20	to	to	IN
13286	1098	21	a	a	DT
13286	1098	22	stiff	stiff	JJ
13286	1098	23	froth	froth	NN
13286	1098	24	.	.	.
13286	1099	1	All	all	DT
13286	1099	2	souffles	souffle	NNS
13286	1099	3	should	should	MD
13286	1099	4	be	be	VB
13286	1099	5	served	serve	VBN
13286	1099	6	quickly	quickly	RB
13286	1099	7	.	.	.
13286	1100	1	Omelets	omelet	NNS
13286	1100	2	are	be	VBP
13286	1100	3	composed	compose	VBN
13286	1100	4	mainly	mainly	RB
13286	1100	5	of	of	IN
13286	1100	6	eggs	egg	NNS
13286	1100	7	.	.	.
13286	1101	1	They	-PRON-	PRP
13286	1101	2	can	can	MD
13286	1101	3	be	be	VB
13286	1101	4	savory	savory	JJ
13286	1101	5	or	or	CC
13286	1101	6	sweet	sweet	JJ
13286	1101	7	.	.	.
13286	1102	1	If	if	IN
13286	1102	2	over	over	RB
13286	1102	3	-	-	HYPH
13286	1102	4	cooked	cook	VBD
13286	1102	5	an	an	DT
13286	1102	6	omelet	omelet	NN
13286	1102	7	will	will	MD
13286	1102	8	be	be	VB
13286	1102	9	tough	tough	JJ
13286	1102	10	.	.	.
13286	1103	1	To	to	TO
13286	1103	2	prevent	prevent	VB
13286	1103	3	milk	milk	NN
13286	1103	4	running	run	VBG
13286	1103	5	over	over	RP
13286	1103	6	when	when	WRB
13286	1103	7	it	-PRON-	PRP
13286	1103	8	comes	come	VBZ
13286	1103	9	to	to	TO
13286	1103	10	boil	boil	VB
13286	1103	11	,	,	,
13286	1103	12	put	put	VB
13286	1103	13	spoon	spoon	NN
13286	1103	14	in	in	IN
13286	1103	15	saucepan	saucepan	NN
13286	1103	16	.	.	.
13286	1104	1	Never	never	RB
13286	1104	2	leave	leave	VB
13286	1104	3	spoon	spoon	NN
13286	1104	4	in	in	IN
13286	1104	5	saucepan	saucepan	NN
13286	1104	6	if	if	IN
13286	1104	7	you	-PRON-	PRP
13286	1104	8	wish	wish	VBP
13286	1104	9	the	the	DT
13286	1104	10	contents	content	NNS
13286	1104	11	to	to	TO
13286	1104	12	cook	cook	VB
13286	1104	13	quickly	quickly	RB
13286	1104	14	,	,	,
13286	1104	15	and	and	CC
13286	1104	16	in	in	IN
13286	1104	17	any	any	DT
13286	1104	18	case	case	NN
13286	1104	19	a	a	DT
13286	1104	20	metal	metal	NN
13286	1104	21	spoon	spoon	NN
13286	1104	22	never	never	RB
13286	1104	23	should	should	MD
13286	1104	24	be	be	VB
13286	1104	25	allowed	allow	VBN
13286	1104	26	to	to	TO
13286	1104	27	stand	stand	VB
13286	1104	28	in	in	IN
13286	1104	29	a	a	DT
13286	1104	30	boiling	boil	VBG
13286	1104	31	saucepan	saucepan	NN
13286	1104	32	containing	contain	VBG
13286	1104	33	fruit	fruit	NN
13286	1104	34	or	or	CC
13286	1104	35	any	any	DT
13286	1104	36	acid	acid	NN
13286	1104	37	.	.	.
13286	1105	1	Apple	Apple	NNP
13286	1105	2	Dumplings	Dumplings	NNPS
13286	1105	3	5	5	CD
13286	1105	4	apples	apple	NNS
13286	1105	5	4	4	CD
13286	1105	6	tablespoonfuls	tablespoonful	NNS
13286	1105	7	Crisco	Crisco	NNP
13286	1105	8	2	2	CD
13286	1105	9	cupfuls	cupful	NNS
13286	1105	10	flour	flour	NN
13286	1105	11	2	2	CD
13286	1105	12	teaspoonfuls	teaspoonful	NNS
13286	1105	13	baking	baking	NN
13286	1105	14	powder	powder	NN
13286	1105	15	1/2	1/2	CD
13286	1105	16	teaspoonful	teaspoonful	JJ
13286	1105	17	salt	salt	NN
13286	1105	18	3/4	3/4	CD
13286	1105	19	cupful	cupful	JJ
13286	1105	20	milk	milk	NN
13286	1105	21	Sugar	Sugar	NNP
13286	1105	22	Cinnamon	Cinnamon	NNP
13286	1105	23	Sift	Sift	NNP
13286	1105	24	flour	flour	NN
13286	1105	25	,	,	,
13286	1105	26	baking	baking	NN
13286	1105	27	powder	powder	NN
13286	1105	28	,	,	,
13286	1105	29	and	and	CC
13286	1105	30	salt	salt	NN
13286	1105	31	together	together	RB
13286	1105	32	.	.	.
13286	1106	1	Work	work	VB
13286	1106	2	in	in	IN
13286	1106	3	Crisco	Crisco	NNP
13286	1106	4	with	with	IN
13286	1106	5	finger	finger	NN
13286	1106	6	tips	tip	NNS
13286	1106	7	;	;	:
13286	1106	8	add	add	VB
13286	1106	9	gradually	gradually	RB
13286	1106	10	milk	milk	NN
13286	1106	11	,	,	,
13286	1106	12	mixing	mix	VBG
13286	1106	13	with	with	IN
13286	1106	14	knife	knife	NN
13286	1106	15	to	to	IN
13286	1106	16	a	a	DT
13286	1106	17	nice	nice	JJ
13286	1106	18	dough	dough	NN
13286	1106	19	.	.	.
13286	1107	1	Roll	roll	NN
13286	1107	2	1/2	1/2	CD
13286	1107	3	inch	inch	NN
13286	1107	4	thick	thick	JJ
13286	1107	5	,	,	,
13286	1107	6	cut	cut	VBN
13286	1107	7	into	into	IN
13286	1107	8	squares	square	NNS
13286	1107	9	and	and	CC
13286	1107	10	lay	lie	VBD
13286	1107	11	in	in	IN
13286	1107	12	center	center	NN
13286	1107	13	of	of	IN
13286	1107	14	each	each	DT
13286	1107	15	an	an	DT
13286	1107	16	apple	apple	NN
13286	1107	17	,	,	,
13286	1107	18	pared	pare	VBN
13286	1107	19	and	and	CC
13286	1107	20	cored	core	VBD
13286	1107	21	.	.	.
13286	1108	1	Fill	fill	VB
13286	1108	2	up	up	RP
13286	1108	3	centers	center	NNS
13286	1108	4	with	with	IN
13286	1108	5	sugar	sugar	NN
13286	1108	6	and	and	CC
13286	1108	7	cinnamon	cinnamon	NN
13286	1108	8	and	and	CC
13286	1108	9	take	take	VB
13286	1108	10	corners	corner	NNS
13286	1108	11	off	off	IN
13286	1108	12	the	the	DT
13286	1108	13	dough	dough	NN
13286	1108	14	and	and	CC
13286	1108	15	pinch	pinch	VB
13286	1108	16	together	together	RB
13286	1108	17	.	.	.
13286	1109	1	Place	place	NN
13286	1109	2	in	in	IN
13286	1109	3	Criscoed	Criscoed	NNP
13286	1109	4	baking	baking	NN
13286	1109	5	pan	pan	NN
13286	1109	6	,	,	,
13286	1109	7	dot	dot	VBP
13286	1109	8	over	over	RP
13286	1109	9	with	with	IN
13286	1109	10	sugar	sugar	NN
13286	1109	11	and	and	CC
13286	1109	12	Crisco	Crisco	NNP
13286	1109	13	and	and	CC
13286	1109	14	bake	bake	VB
13286	1109	15	in	in	RP
13286	1109	16	moderate	moderate	JJ
13286	1109	17	oven	oven	NNP
13286	1109	18	for	for	IN
13286	1109	19	twenty	twenty	CD
13286	1109	20	-	-	HYPH
13286	1109	21	five	five	CD
13286	1109	22	minutes	minute	NNS
13286	1109	23	or	or	CC
13286	1109	24	till	till	IN
13286	1109	25	nicely	nicely	RB
13286	1109	26	browned	brown	VBN
13286	1109	27	.	.	.
13286	1110	1	Serve	serve	VB
13286	1110	2	hot	hot	JJ
13286	1110	3	with	with	IN
13286	1110	4	milk	milk	NN
13286	1110	5	.	.	.
13286	1111	1	Sufficient	sufficient	JJ
13286	1111	2	for	for	IN
13286	1111	3	five	five	CD
13286	1111	4	dumplings	dumpling	NNS
13286	1111	5	.	.	.
13286	1112	1	Apple	Apple	NNP
13286	1112	2	Fritters	Fritters	NNP
13286	1112	3	1	1	CD
13286	1112	4	-	-	SYM
13286	1112	5	1/2	1/2	CD
13286	1112	6	cupfuls	cupful	NNS
13286	1112	7	flour	flour	NN
13286	1112	8	2	2	CD
13286	1112	9	teaspoonfuls	teaspoonful	NNS
13286	1112	10	baking	baking	NN
13286	1112	11	powder	powder	NN
13286	1112	12	1/4	1/4	CD
13286	1112	13	teaspoonful	teaspoonful	JJ
13286	1112	14	salt	salt	NN
13286	1112	15	1	1	CD
13286	1112	16	egg	egg	NN
13286	1112	17	1	1	CD
13286	1112	18	tablespoonful	tablespoonful	JJ
13286	1112	19	melted	melt	VBN
13286	1112	20	Crisco	Crisco	NNP
13286	1112	21	3/4	3/4	CD
13286	1112	22	cupful	cupful	JJ
13286	1112	23	milk	milk	NN
13286	1112	24	3	3	CD
13286	1112	25	apples	apple	NNS
13286	1112	26	cut	cut	VBN
13286	1112	27	in	in	IN
13286	1112	28	quarter	quarter	NN
13286	1112	29	inch	inch	NN
13286	1112	30	slices	slice	VBZ
13286	1112	31	3	3	CD
13286	1112	32	tablespoonfuls	tablespoonful	NNS
13286	1112	33	sugar	sugar	NN
13286	1112	34	1	1	CD
13286	1112	35	lemon	lemon	NN
13286	1112	36	Peel	peel	NN
13286	1112	37	,	,	,
13286	1112	38	core	core	NN
13286	1112	39	and	and	CC
13286	1112	40	slice	slice	NN
13286	1112	41	apples	apple	NNS
13286	1112	42	,	,	,
13286	1112	43	then	then	RB
13286	1112	44	sprinkle	sprinkle	VB
13286	1112	45	2	2	CD
13286	1112	46	tablespoonfuls	tablespoonful	NNS
13286	1112	47	sugar	sugar	NN
13286	1112	48	and	and	CC
13286	1112	49	strained	strained	JJ
13286	1112	50	juice	juice	NN
13286	1112	51	of	of	IN
13286	1112	52	the	the	DT
13286	1112	53	lemon	lemon	NN
13286	1112	54	over	over	IN
13286	1112	55	them	-PRON-	PRP
13286	1112	56	.	.	.
13286	1113	1	Sift	Sift	NNP
13286	1113	2	flour	flour	NN
13286	1113	3	,	,	,
13286	1113	4	baking	baking	NN
13286	1113	5	powder	powder	NN
13286	1113	6	,	,	,
13286	1113	7	sugar	sugar	NN
13286	1113	8	,	,	,
13286	1113	9	and	and	CC
13286	1113	10	salt	salt	NN
13286	1113	11	into	into	IN
13286	1113	12	bowl	bowl	NN
13286	1113	13	,	,	,
13286	1113	14	add	add	VB
13286	1113	15	milk	milk	NN
13286	1113	16	to	to	IN
13286	1113	17	well	well	RB
13286	1113	18	beaten	beat	VBN
13286	1113	19	egg	egg	NN
13286	1113	20	and	and	CC
13286	1113	21	stir	stir	VB
13286	1113	22	liquid	liquid	NN
13286	1113	23	gradually	gradually	RB
13286	1113	24	into	into	IN
13286	1113	25	dry	dry	JJ
13286	1113	26	materials	material	NNS
13286	1113	27	,	,	,
13286	1113	28	beating	beat	VBG
13286	1113	29	thoroughly	thoroughly	RB
13286	1113	30	,	,	,
13286	1113	31	then	then	RB
13286	1113	32	add	add	VB
13286	1113	33	Crisco	Crisco	NNP
13286	1113	34	.	.	.
13286	1114	1	Cover	cover	NN
13286	1114	2	apple	apple	NN
13286	1114	3	slices	slice	NNS
13286	1114	4	with	with	IN
13286	1114	5	batter	batter	NN
13286	1114	6	and	and	CC
13286	1114	7	drop	drop	VB
13286	1114	8	them	-PRON-	PRP
13286	1114	9	into	into	IN
13286	1114	10	plenty	plenty	NN
13286	1114	11	of	of	IN
13286	1114	12	Crisco	Crisco	NNP
13286	1114	13	heated	heat	VBN
13286	1114	14	so	so	IN
13286	1114	15	that	that	IN
13286	1114	16	small	small	JJ
13286	1114	17	breadcrumb	breadcrumb	NN
13286	1114	18	browns	brown	NNS
13286	1114	19	in	in	IN
13286	1114	20	sixty	sixty	CD
13286	1114	21	seconds	second	NNS
13286	1114	22	.	.	.
13286	1115	1	Fry	fry	CD
13286	1115	2	for	for	IN
13286	1115	3	four	four	CD
13286	1115	4	or	or	CC
13286	1115	5	five	five	CD
13286	1115	6	minutes	minute	NNS
13286	1115	7	.	.	.
13286	1116	1	Drain	drain	VB
13286	1116	2	and	and	CC
13286	1116	3	sprinkle	sprinkle	VB
13286	1116	4	with	with	IN
13286	1116	5	powdered	powdered	JJ
13286	1116	6	sugar	sugar	NN
13286	1116	7	.	.	.
13286	1117	1	Any	any	DT
13286	1117	2	other	other	JJ
13286	1117	3	fruit	fruit	NN
13286	1117	4	may	may	MD
13286	1117	5	be	be	VB
13286	1117	6	substituted	substitute	VBN
13286	1117	7	for	for	IN
13286	1117	8	apples	apple	NNS
13286	1117	9	or	or	CC
13286	1117	10	a	a	DT
13286	1117	11	combination	combination	NN
13286	1117	12	of	of	IN
13286	1117	13	fruits	fruit	NNS
13286	1117	14	makes	make	VBZ
13286	1117	15	a	a	DT
13286	1117	16	delicious	delicious	JJ
13286	1117	17	fritter	fritter	NN
13286	1117	18	.	.	.
13286	1118	1	Sufficient	sufficient	JJ
13286	1118	2	for	for	IN
13286	1118	3	twelve	twelve	CD
13286	1118	4	fritters	fritter	NNS
13286	1118	5	.	.	.
13286	1119	1	Baked	Baked	NNP
13286	1119	2	Rhubarb	Rhubarb	NNP
13286	1119	3	Pudding	Pudding	NNP
13286	1119	4	2	2	CD
13286	1119	5	cupfuls	cupful	NNS
13286	1119	6	flour	flour	NN
13286	1119	7	1/2	1/2	CD
13286	1119	8	teaspoon	teaspoon	NN
13286	1119	9	salt	salt	NN
13286	1119	10	2	2	CD
13286	1119	11	bundles	bundle	NNS
13286	1119	12	rhubarb	rhubarb	VBP
13286	1119	13	1/2	1/2	CD
13286	1119	14	cupful	cupful	JJ
13286	1119	15	Crisco	Crisco	NNP
13286	1119	16	1	1	CD
13286	1119	17	lemon	lemon	NN
13286	1119	18	6	6	CD
13286	1119	19	tablespoonfuls	tablespoonful	NNS
13286	1119	20	brown	brown	JJ
13286	1119	21	sugar	sugar	NN
13286	1119	22	Water	Water	NNP
13286	1119	23	1/2	1/2	CD
13286	1119	24	cupful	cupful	JJ
13286	1119	25	granulated	granulate	VBN
13286	1119	26	sugar	sugar	NN
13286	1119	27	Put	Put	NNP
13286	1119	28	granulated	granulate	VBD
13286	1119	29	sugar	sugar	NN
13286	1119	30	into	into	IN
13286	1119	31	small	small	JJ
13286	1119	32	saucepan	saucepan	NN
13286	1119	33	over	over	IN
13286	1119	34	fire	fire	NN
13286	1119	35	,	,	,
13286	1119	36	and	and	CC
13286	1119	37	when	when	WRB
13286	1119	38	brown	brown	NNP
13286	1119	39	,	,	,
13286	1119	40	coat	coat	NN
13286	1119	41	inside	inside	RB
13286	1119	42	of	of	IN
13286	1119	43	plain	plain	JJ
13286	1119	44	pudding	pudding	JJ
13286	1119	45	mold	mold	NN
13286	1119	46	with	with	IN
13286	1119	47	it	-PRON-	PRP
13286	1119	48	.	.	.
13286	1120	1	Sift	Sift	NNP
13286	1120	2	,	,	,
13286	1120	3	flour	flour	NN
13286	1120	4	,	,	,
13286	1120	5	salt	salt	NN
13286	1120	6	,	,	,
13286	1120	7	and	and	CC
13286	1120	8	baking	baking	NN
13286	1120	9	powder	powder	NN
13286	1120	10	together	together	RB
13286	1120	11	,	,	,
13286	1120	12	rub	rub	NNP
13286	1120	13	Crisco	Crisco	NNP
13286	1120	14	finely	finely	RB
13286	1120	15	into	into	IN
13286	1120	16	it	-PRON-	PRP
13286	1120	17	,	,	,
13286	1120	18	then	then	RB
13286	1120	19	mix	mix	VB
13286	1120	20	whole	whole	RB
13286	1120	21	to	to	IN
13286	1120	22	a	a	DT
13286	1120	23	smooth	smooth	JJ
13286	1120	24	paste	paste	NN
13286	1120	25	with	with	IN
13286	1120	26	cold	cold	JJ
13286	1120	27	water	water	NN
13286	1120	28	.	.	.
13286	1121	1	Turn	turn	VB
13286	1121	2	out	out	RP
13286	1121	3	on	on	IN
13286	1121	4	a	a	DT
13286	1121	5	floured	floured	JJ
13286	1121	6	board	board	NN
13286	1121	7	,	,	,
13286	1121	8	cut	cut	VBD
13286	1121	9	off	off	RP
13286	1121	10	one	one	CD
13286	1121	11	-	-	HYPH
13286	1121	12	third	third	NN
13286	1121	13	of	of	IN
13286	1121	14	it	-PRON-	PRP
13286	1121	15	,	,	,
13286	1121	16	and	and	CC
13286	1121	17	put	put	VBD
13286	1121	18	one	one	CD
13286	1121	19	side	side	NN
13286	1121	20	for	for	IN
13286	1121	21	the	the	DT
13286	1121	22	lid	lid	NN
13286	1121	23	.	.	.
13286	1122	1	Roll	roll	VB
13286	1122	2	out	out	RP
13286	1122	3	remainder	remainder	NN
13286	1122	4	until	until	IN
13286	1122	5	twice	twice	PDT
13286	1122	6	the	the	DT
13286	1122	7	circumference	circumference	NN
13286	1122	8	of	of	IN
13286	1122	9	the	the	DT
13286	1122	10	top	top	NN
13286	1122	11	of	of	IN
13286	1122	12	the	the	DT
13286	1122	13	mold	mold	NN
13286	1122	14	,	,	,
13286	1122	15	then	then	RB
13286	1122	16	drop	drop	VB
13286	1122	17	gently	gently	RB
13286	1122	18	into	into	IN
13286	1122	19	mold	mold	NN
13286	1122	20	,	,	,
13286	1122	21	pressing	press	VBG
13286	1122	22	evenly	evenly	RB
13286	1122	23	against	against	IN
13286	1122	24	sides	side	NNS
13286	1122	25	.	.	.
13286	1123	1	Fill	fill	VB
13286	1123	2	center	center	NN
13286	1123	3	with	with	IN
13286	1123	4	rhubarb	rhubarb	NN
13286	1123	5	,	,	,
13286	1123	6	cut	cut	VBN
13286	1123	7	in	in	IN
13286	1123	8	pieces	piece	NNS
13286	1123	9	an	an	DT
13286	1123	10	inch	inch	NN
13286	1123	11	long	long	RB
13286	1123	12	.	.	.
13286	1124	1	Add	add	NN
13286	1124	2	grated	grate	VBD
13286	1124	3	rind	rind	NN
13286	1124	4	and	and	CC
13286	1124	5	strained	strained	JJ
13286	1124	6	juice	juice	NN
13286	1124	7	of	of	IN
13286	1124	8	half	half	NN
13286	1124	9	of	of	IN
13286	1124	10	the	the	DT
13286	1124	11	lemon	lemon	NN
13286	1124	12	,	,	,
13286	1124	13	brown	brown	JJ
13286	1124	14	sugar	sugar	NN
13286	1124	15	and	and	CC
13286	1124	16	3	3	CD
13286	1124	17	tablespoonfuls	tablespoonful	NNS
13286	1124	18	water	water	NN
13286	1124	19	.	.	.
13286	1125	1	Roll	roll	VB
13286	1125	2	out	out	RP
13286	1125	3	pastry	pastry	NN
13286	1125	4	that	that	WDT
13286	1125	5	was	be	VBD
13286	1125	6	put	put	VBN
13286	1125	7	on	on	IN
13286	1125	8	one	one	CD
13286	1125	9	side	side	NN
13286	1125	10	,	,	,
13286	1125	11	wet	wet	JJ
13286	1125	12	edges	edge	NNS
13286	1125	13	of	of	IN
13286	1125	14	it	-PRON-	PRP
13286	1125	15	,	,	,
13286	1125	16	lay	lie	VBD
13286	1125	17	it	-PRON-	PRP
13286	1125	18	on	on	IN
13286	1125	19	top	top	NN
13286	1125	20	.	.	.
13286	1126	1	Cover	cover	VB
13286	1126	2	with	with	IN
13286	1126	3	a	a	DT
13286	1126	4	piece	piece	NN
13286	1126	5	of	of	IN
13286	1126	6	greased	greased	JJ
13286	1126	7	paper	paper	NN
13286	1126	8	,	,	,
13286	1126	9	and	and	CC
13286	1126	10	bake	bake	VB
13286	1126	11	in	in	RP
13286	1126	12	moderate	moderate	JJ
13286	1126	13	oven	oven	NNP
13286	1126	14	one	one	CD
13286	1126	15	hour	hour	NN
13286	1126	16	.	.	.
13286	1127	1	Turn	turn	VB
13286	1127	2	out	out	RP
13286	1127	3	and	and	CC
13286	1127	4	serve	serve	VB
13286	1127	5	with	with	IN
13286	1127	6	hot	hot	JJ
13286	1127	7	milk	milk	NN
13286	1127	8	.	.	.
13286	1128	1	Caramel	Caramel	NNP
13286	1128	2	Bread	Bread	NNP
13286	1128	3	Pudding	Pudding	NNP
13286	1128	4	3	3	CD
13286	1128	5	cupfuls	cupfuls	NN
13286	1128	6	breadcrumbs	breadcrumb	VBZ
13286	1128	7	1	1	CD
13286	1128	8	quart	quart	VB
13286	1128	9	hot	hot	JJ
13286	1128	10	milk	milk	NN
13286	1128	11	2	2	CD
13286	1128	12	eggs	egg	NNS
13286	1128	13	1	1	CD
13286	1128	14	teaspoonful	teaspoonful	JJ
13286	1128	15	lemon	lemon	NN
13286	1128	16	extract	extract	NN
13286	1128	17	Grated	grate	VBN
13286	1128	18	nutmeg	nutmeg	NN
13286	1128	19	to	to	TO
13286	1128	20	taste	taste	VB
13286	1128	21	1/2	1/2	CD
13286	1128	22	teaspoonful	teaspoonful	JJ
13286	1128	23	salt	salt	NN
13286	1128	24	1	1	CD
13286	1128	25	cupful	cupful	JJ
13286	1128	26	sugar	sugar	NN
13286	1128	27	4	4	CD
13286	1128	28	tablespoonfuls	tablespoonful	VBZ
13286	1128	29	Crisco	Crisco	NNP
13286	1128	30	Whipped	Whipped	NNP
13286	1128	31	cream	cream	NN
13286	1128	32	Put	Put	VBD
13286	1128	33	Crisco	Crisco	NNP
13286	1128	34	,	,	,
13286	1128	35	crumbs	crumb	VBZ
13286	1128	36	,	,	,
13286	1128	37	and	and	CC
13286	1128	38	salt	salt	NN
13286	1128	39	into	into	IN
13286	1128	40	a	a	DT
13286	1128	41	basin	basin	NN
13286	1128	42	,	,	,
13286	1128	43	add	add	VB
13286	1128	44	hot	hot	JJ
13286	1128	45	milk	milk	NN
13286	1128	46	and	and	CC
13286	1128	47	soak	soak	VB
13286	1128	48	ten	ten	CD
13286	1128	49	minutes	minute	NNS
13286	1128	50	.	.	.
13286	1129	1	Melt	melt	JJ
13286	1129	2	sugar	sugar	NN
13286	1129	3	and	and	CC
13286	1129	4	brown	brown	VB
13286	1129	5	it	-PRON-	PRP
13286	1129	6	lightly	lightly	RB
13286	1129	7	in	in	IN
13286	1129	8	a	a	DT
13286	1129	9	small	small	JJ
13286	1129	10	pan	pan	NN
13286	1129	11	over	over	IN
13286	1129	12	fire	fire	NN
13286	1129	13	,	,	,
13286	1129	14	then	then	RB
13286	1129	15	add	add	VB
13286	1129	16	it	-PRON-	PRP
13286	1129	17	to	to	IN
13286	1129	18	the	the	DT
13286	1129	19	bread	bread	NN
13286	1129	20	,	,	,
13286	1129	21	with	with	IN
13286	1129	22	eggs	egg	NNS
13286	1129	23	well	well	RB
13286	1129	24	beaten	beat	VBN
13286	1129	25	,	,	,
13286	1129	26	and	and	CC
13286	1129	27	flavorings	flavoring	NNS
13286	1129	28	.	.	.
13286	1130	1	Pour	pour	VB
13286	1130	2	into	into	IN
13286	1130	3	Criscoed	Criscoed	NNP
13286	1130	4	pudding	pudding	NN
13286	1130	5	dish	dish	NN
13286	1130	6	and	and	CC
13286	1130	7	bake	bake	NN
13286	1130	8	in	in	RP
13286	1130	9	moderate	moderate	JJ
13286	1130	10	oven	oven	NNP
13286	1130	11	till	till	IN
13286	1130	12	firm	firm	NN
13286	1130	13	.	.	.
13286	1131	1	Serve	serve	VB
13286	1131	2	with	with	IN
13286	1131	3	whipped	whip	VBN
13286	1131	4	cream	cream	NN
13286	1131	5	.	.	.
13286	1132	1	Caramel	Caramel	NNP
13286	1132	2	Rice	Rice	NNP
13286	1132	3	Pudding	Pudding	NNP
13286	1132	4	1/3	1/3	CD
13286	1132	5	cupful	cupful	JJ
13286	1132	6	rice	rice	NN
13286	1132	7	1/2	1/2	CD
13286	1132	8	teaspoonful	teaspoonful	JJ
13286	1132	9	lemon	lemon	NN
13286	1132	10	extract	extract	NN
13286	1132	11	3	3	CD
13286	1132	12	eggs	egg	NNS
13286	1132	13	2	2	CD
13286	1132	14	tablespoonfuls	tablespoonful	NNS
13286	1132	15	Crisco	Crisco	NNP
13286	1132	16	1/4	1/4	CD
13286	1132	17	teaspoonful	teaspoonful	JJ
13286	1132	18	salt	salt	NN
13286	1132	19	2	2	CD
13286	1132	20	cupfuls	cupfuls	NN
13286	1132	21	milk	milk	NN
13286	1132	22	1/4	1/4	CD
13286	1132	23	cupful	cupful	JJ
13286	1132	24	sultana	sultana	NN
13286	1132	25	raisins	raisin	VBZ
13286	1132	26	2	2	CD
13286	1132	27	tablespoonfuls	tablespoonful	NNS
13286	1132	28	powdered	powder	VBN
13286	1132	29	sugar	sugar	NN
13286	1132	30	1/4	1/4	CD
13286	1132	31	cupful	cupful	JJ
13286	1132	32	granulated	granulate	VBN
13286	1132	33	sugar	sugar	NN
13286	1132	34	Melt	Melt	NNP
13286	1132	35	granulated	granulate	VBD
13286	1132	36	sugar	sugar	NN
13286	1132	37	in	in	IN
13286	1132	38	small	small	JJ
13286	1132	39	saucepan	saucepan	NN
13286	1132	40	and	and	CC
13286	1132	41	cook	cook	NN
13286	1132	42	until	until	IN
13286	1132	43	brown	brown	NNP
13286	1132	44	,	,	,
13286	1132	45	but	but	CC
13286	1132	46	do	do	VBP
13286	1132	47	not	not	RB
13286	1132	48	burn	burn	VB
13286	1132	49	;	;	:
13286	1132	50	pour	pour	VB
13286	1132	51	it	-PRON-	PRP
13286	1132	52	while	while	IN
13286	1132	53	hot	hot	RB
13286	1132	54	into	into	IN
13286	1132	55	pudding	pudde	VBG
13286	1132	56	mold	mold	NN
13286	1132	57	and	and	CC
13286	1132	58	spread	spread	VBD
13286	1132	59	it	-PRON-	PRP
13286	1132	60	all	all	RB
13286	1132	61	over	over	RB
13286	1132	62	inside	inside	RB
13286	1132	63	.	.	.
13286	1133	1	Wash	wash	VB
13286	1133	2	rice	rice	NN
13286	1133	3	,	,	,
13286	1133	4	parboil	parboil	NN
13286	1133	5	,	,	,
13286	1133	6	drain	drain	VB
13286	1133	7	,	,	,
13286	1133	8	and	and	CC
13286	1133	9	cook	cook	VB
13286	1133	10	slowly	slowly	RB
13286	1133	11	in	in	IN
13286	1133	12	milk	milk	NN
13286	1133	13	thirty	thirty	CD
13286	1133	14	minutes	minute	NNS
13286	1133	15	;	;	:
13286	1133	16	turn	turn	VB
13286	1133	17	into	into	IN
13286	1133	18	basin	basin	NN
13286	1133	19	,	,	,
13286	1133	20	add	add	VB
13286	1133	21	powdered	powdered	JJ
13286	1133	22	sugar	sugar	NN
13286	1133	23	,	,	,
13286	1133	24	Crisco	Crisco	NNP
13286	1133	25	,	,	,
13286	1133	26	salt	salt	NN
13286	1133	27	,	,	,
13286	1133	28	raisins	raisin	NNS
13286	1133	29	,	,	,
13286	1133	30	extract	extract	NN
13286	1133	31	,	,	,
13286	1133	32	and	and	CC
13286	1133	33	eggs	egg	NNS
13286	1133	34	well	well	RB
13286	1133	35	beaten	beat	VBN
13286	1133	36	and	and	CC
13286	1133	37	pour	pour	VB
13286	1133	38	into	into	IN
13286	1133	39	prepared	prepared	JJ
13286	1133	40	mold	mold	NN
13286	1133	41	.	.	.
13286	1134	1	Set	Set	VBN
13286	1134	2	mold	mold	NN
13286	1134	3	in	in	IN
13286	1134	4	pan	pan	NN
13286	1134	5	of	of	IN
13286	1134	6	boiling	boil	VBG
13286	1134	7	water	water	NN
13286	1134	8	and	and	CC
13286	1134	9	bake	bake	VB
13286	1134	10	in	in	RP
13286	1134	11	oven	oven	NNP
13286	1134	12	till	till	IN
13286	1134	13	quite	quite	RB
13286	1134	14	set	set	VBN
13286	1134	15	.	.	.
13286	1135	1	Turn	turn	VB
13286	1135	2	out	out	RP
13286	1135	3	and	and	CC
13286	1135	4	serve	serve	VB
13286	1135	5	hot	hot	JJ
13286	1135	6	or	or	CC
13286	1135	7	cold	cold	JJ
13286	1135	8	.	.	.
13286	1136	1	Carrot	Carrot	NNP
13286	1136	2	Pudding	Pudding	NNP
13286	1136	3	For	for	IN
13286	1136	4	Pudding	pudde	VBG
13286	1136	5	1	1	CD
13286	1136	6	cupful	cupful	JJ
13286	1136	7	brown	brown	JJ
13286	1136	8	sugar	sugar	NN
13286	1136	9	1	1	CD
13286	1136	10	cupful	cupful	JJ
13286	1136	11	grated	grate	VBN
13286	1136	12	carrots	carrot	NNS
13286	1136	13	1	1	CD
13286	1136	14	cupful	cupful	JJ
13286	1136	15	grated	grate	VBN
13286	1136	16	raw	raw	JJ
13286	1136	17	potatoes	potato	NNS
13286	1136	18	3/4	3/4	CD
13286	1136	19	cupful	cupful	JJ
13286	1136	20	Crisco	Crisco	NNP
13286	1136	21	1	1	CD
13286	1136	22	cupful	cupful	JJ
13286	1136	23	seeded	seeded	JJ
13286	1136	24	raisins	raisin	NNS
13286	1136	25	1/2	1/2	CD
13286	1136	26	cupful	cupful	JJ
13286	1136	27	breadcrumbs	breadcrumb	NNS
13286	1136	28	1/2	1/2	CD
13286	1136	29	cupful	cupful	JJ
13286	1136	30	milk	milk	NN
13286	1136	31	1	1	CD
13286	1136	32	-	-	SYM
13286	1136	33	1/2	1/2	CD
13286	1136	34	cupfuls	cupful	NNS
13286	1136	35	flour	flour	NN
13286	1136	36	1	1	CD
13286	1136	37	teaspoonful	teaspoonful	JJ
13286	1136	38	salt	salt	NN
13286	1136	39	1	1	CD
13286	1136	40	teaspoonful	teaspoonful	JJ
13286	1136	41	baking	baking	NN
13286	1136	42	powder	powder	NN
13286	1136	43	1	1	CD
13286	1136	44	teaspoonful	teaspoonful	JJ
13286	1136	45	mixed	mixed	JJ
13286	1136	46	spices	spice	NNS
13286	1136	47	1	1	CD
13286	1136	48	cupful	cupful	JJ
13286	1136	49	currants	currant	NNS
13286	1136	50	Prune	Prune	NNP
13286	1136	51	sauce	sauce	NN
13286	1136	52	For	for	IN
13286	1136	53	Sauce	sauce	NN
13286	1136	54	1/2	1/2	CD
13286	1136	55	lb	lb	IN
13286	1136	56	prunes	prune	NNS
13286	1136	57	1	1	CD
13286	1136	58	wineglassful	wineglassful	JJ
13286	1136	59	sherry	sherry	NN
13286	1136	60	wine	wine	NN
13286	1136	61	1	1	CD
13286	1136	62	lemon	lemon	NN
13286	1136	63	1/2	1/2	CD
13286	1136	64	teaspoonful	teaspoonful	JJ
13286	1136	65	powdered	powdered	JJ
13286	1136	66	cinnamon	cinnamon	NN
13286	1136	67	_	_	NNP
13286	1136	68	For	for	IN
13286	1136	69	pudding	pudding	NN
13286	1136	70	.	.	.
13286	1136	71	_	_	NNP
13286	1136	72	Cream	Cream	NNP
13286	1136	73	Crisco	Crisco	NNP
13286	1136	74	and	and	CC
13286	1136	75	sugar	sugar	VB
13286	1136	76	together	together	RB
13286	1136	77	,	,	,
13286	1136	78	add	add	VB
13286	1136	79	carrots	carrot	NNS
13286	1136	80	,	,	,
13286	1136	81	potatoes	potato	NNS
13286	1136	82	,	,	,
13286	1136	83	raisins	raisin	NNS
13286	1136	84	,	,	,
13286	1136	85	currants	currant	NNS
13286	1136	86	,	,	,
13286	1136	87	crumbs	crumb	NNS
13286	1136	88	,	,	,
13286	1136	89	flour	flour	NN
13286	1136	90	,	,	,
13286	1136	91	baking	baking	NN
13286	1136	92	powder	powder	NN
13286	1136	93	,	,	,
13286	1136	94	salt	salt	NN
13286	1136	95	,	,	,
13286	1136	96	and	and	CC
13286	1136	97	milk	milk	NN
13286	1136	98	.	.	.
13286	1137	1	Turn	turn	VB
13286	1137	2	into	into	IN
13286	1137	3	Criscoed	Criscoed	NNP
13286	1137	4	mold	mold	NN
13286	1137	5	,	,	,
13286	1137	6	cover	cover	NN
13286	1137	7	,	,	,
13286	1137	8	and	and	CC
13286	1137	9	steam	steam	VB
13286	1137	10	steadily	steadily	RB
13286	1137	11	for	for	IN
13286	1137	12	three	three	CD
13286	1137	13	hours	hour	NNS
13286	1137	14	.	.	.
13286	1138	1	_	_	NNP
13286	1138	2	For	for	IN
13286	1138	3	sauce	sauce	NN
13286	1138	4	.	.	.
13286	1138	5	_	_	NNP
13286	1138	6	Soak	Soak	NNP
13286	1138	7	prunes	prune	NNS
13286	1138	8	in	in	IN
13286	1138	9	water	water	NN
13286	1138	10	over	over	IN
13286	1138	11	night	night	NN
13286	1138	12	,	,	,
13286	1138	13	after	after	IN
13286	1138	14	first	first	RB
13286	1138	15	washing	wash	VBG
13286	1138	16	them	-PRON-	PRP
13286	1138	17	.	.	.
13286	1139	1	Next	next	JJ
13286	1139	2	day	day	NN
13286	1139	3	put	put	VBD
13286	1139	4	them	-PRON-	PRP
13286	1139	5	in	in	IN
13286	1139	6	pan	pan	NN
13286	1139	7	with	with	IN
13286	1139	8	water	water	NN
13286	1139	9	they	-PRON-	PRP
13286	1139	10	were	be	VBD
13286	1139	11	soaked	soak	VBN
13286	1139	12	in	in	RB
13286	1139	13	,	,	,
13286	1139	14	just	just	RB
13286	1139	15	enough	enough	RB
13286	1139	16	to	to	TO
13286	1139	17	cover	cover	VB
13286	1139	18	them	-PRON-	PRP
13286	1139	19	,	,	,
13286	1139	20	simmer	simmer	NN
13286	1139	21	gently	gently	RB
13286	1139	22	until	until	IN
13286	1139	23	quite	quite	RB
13286	1139	24	soft	soft	JJ
13286	1139	25	.	.	.
13286	1140	1	Do	do	VB
13286	1140	2	not	not	RB
13286	1140	3	allow	allow	VB
13286	1140	4	to	to	TO
13286	1140	5	boil	boil	VB
13286	1140	6	,	,	,
13286	1140	7	or	or	CC
13286	1140	8	fruit	fruit	NN
13286	1140	9	will	will	MD
13286	1140	10	be	be	VB
13286	1140	11	spoiled	spoil	VBN
13286	1140	12	.	.	.
13286	1141	1	Take	take	VB
13286	1141	2	out	out	RP
13286	1141	3	stones	stone	NNS
13286	1141	4	,	,	,
13286	1141	5	crack	crack	VB
13286	1141	6	some	some	DT
13286	1141	7	,	,	,
13286	1141	8	and	and	CC
13286	1141	9	save	save	VB
13286	1141	10	kernels	kernel	NNS
13286	1141	11	.	.	.
13286	1142	1	Rub	rub	VB
13286	1142	2	prunes	prune	NNS
13286	1142	3	through	through	IN
13286	1142	4	sieve	sieve	NN
13286	1142	5	,	,	,
13286	1142	6	add	add	VB
13286	1142	7	sherry	sherry	NN
13286	1142	8	,	,	,
13286	1142	9	kernels	kernel	NNS
13286	1142	10	blanched	blanch	VBD
13286	1142	11	,	,	,
13286	1142	12	grated	grate	VBN
13286	1142	13	rind	rind	NN
13286	1142	14	and	and	CC
13286	1142	15	strained	strained	JJ
13286	1142	16	lemon	lemon	NN
13286	1142	17	juice	juice	NN
13286	1142	18	,	,	,
13286	1142	19	and	and	CC
13286	1142	20	cinnamon	cinnamon	NN
13286	1142	21	,	,	,
13286	1142	22	and	and	CC
13286	1142	23	then	then	RB
13286	1142	24	,	,	,
13286	1142	25	if	if	IN
13286	1142	26	thicker	thick	JJR
13286	1142	27	than	than	IN
13286	1142	28	rich	rich	JJ
13286	1142	29	cream	cream	NN
13286	1142	30	,	,	,
13286	1142	31	add	add	VB
13286	1142	32	more	more	JJR
13286	1142	33	wine	wine	NN
13286	1142	34	,	,	,
13286	1142	35	or	or	CC
13286	1142	36	water	water	NN
13286	1142	37	,	,	,
13286	1142	38	and	and	CC
13286	1142	39	use	use	NN
13286	1142	40	.	.	.
13286	1143	1	Chocolate	chocolate	NN
13286	1143	2	Jelly	Jelly	NNP
13286	1143	3	2	2	CD
13286	1143	4	squares	square	NNS
13286	1143	5	chocolate	chocolate	NN
13286	1143	6	1	1	CD
13286	1143	7	tablespoonful	tablespoonful	JJ
13286	1143	8	Crisco	Crisco	NNP
13286	1143	9	2	2	CD
13286	1143	10	cupfuls	cupful	NNS
13286	1143	11	boiling	boiling	NN
13286	1143	12	water	water	NN
13286	1143	13	3/4	3/4	CD
13286	1143	14	cupful	cupful	JJ
13286	1143	15	sugar	sugar	NN
13286	1143	16	4	4	CD
13286	1143	17	tablespoonfuls	tablespoonful	NNS
13286	1143	18	cornstarch	cornstarch	NN
13286	1143	19	1/4	1/4	CD
13286	1143	20	teaspoonful	teaspoonful	JJ
13286	1143	21	salt	salt	NN
13286	1143	22	1	1	CD
13286	1143	23	teaspoonful	teaspoonful	JJ
13286	1143	24	vanilla	vanilla	NN
13286	1143	25	extract	extract	NN
13286	1143	26	1/2	1/2	CD
13286	1143	27	cupful	cupful	JJ
13286	1143	28	chopped	chop	VBN
13286	1143	29	walnut	walnut	NN
13286	1143	30	meats	meat	NNS
13286	1143	31	Whipped	whip	VBN
13286	1143	32	cream	cream	NN
13286	1143	33	Break	Break	NNP
13286	1143	34	chocolate	chocolate	NN
13286	1143	35	into	into	IN
13286	1143	36	small	small	JJ
13286	1143	37	pieces	piece	NNS
13286	1143	38	,	,	,
13286	1143	39	dissolve	dissolve	VB
13286	1143	40	in	in	IN
13286	1143	41	boiling	boiling	NN
13286	1143	42	water	water	NN
13286	1143	43	,	,	,
13286	1143	44	add	add	VB
13286	1143	45	Crisco	Crisco	NNP
13286	1143	46	,	,	,
13286	1143	47	salt	salt	NN
13286	1143	48	,	,	,
13286	1143	49	cornstarch	cornstarch	NN
13286	1143	50	mixed	mix	VBN
13286	1143	51	with	with	IN
13286	1143	52	sugar	sugar	NN
13286	1143	53	,	,	,
13286	1143	54	stir	stir	VB
13286	1143	55	and	and	CC
13286	1143	56	boil	boil	VB
13286	1143	57	for	for	IN
13286	1143	58	eight	eight	CD
13286	1143	59	minutes	minute	NNS
13286	1143	60	.	.	.
13286	1144	1	Remove	remove	VB
13286	1144	2	from	from	IN
13286	1144	3	fire	fire	NN
13286	1144	4	add	add	VB
13286	1144	5	vanilla	vanilla	NN
13286	1144	6	and	and	CC
13286	1144	7	nuts	nut	NNS
13286	1144	8	and	and	CC
13286	1144	9	pour	pour	VBP
13286	1144	10	at	at	IN
13286	1144	11	once	once	RB
13286	1144	12	into	into	IN
13286	1144	13	wet	wet	JJ
13286	1144	14	mold	mold	NN
13286	1144	15	.	.	.
13286	1145	1	Cool	cool	UH
13286	1145	2	,	,	,
13286	1145	3	turn	turn	VB
13286	1145	4	out	out	RP
13286	1145	5	and	and	CC
13286	1145	6	serve	serve	VB
13286	1145	7	with	with	IN
13286	1145	8	whipped	whip	VBN
13286	1145	9	cream	cream	NN
13286	1145	10	.	.	.
13286	1146	1	Cottage	Cottage	NNP
13286	1146	2	Pudding	pudding	NN
13286	1146	3	1	1	CD
13286	1146	4	cupful	cupful	JJ
13286	1146	5	sugar	sugar	NN
13286	1146	6	1	1	CD
13286	1146	7	egg	egg	NN
13286	1146	8	1	1	CD
13286	1146	9	cupful	cupful	JJ
13286	1146	10	milk	milk	NN
13286	1146	11	or	or	CC
13286	1146	12	water	water	NN
13286	1146	13	2	2	CD
13286	1146	14	-	-	SYM
13286	1146	15	1/4	1/4	CD
13286	1146	16	cupfuls	cupfuls	NN
13286	1146	17	flour	flour	NN
13286	1146	18	2	2	CD
13286	1146	19	tablespoonfuls	tablespoonful	VBZ
13286	1146	20	Crisco	Crisco	NNP
13286	1146	21	2	2	CD
13286	1146	22	-	-	SYM
13286	1146	23	1/2	1/2	CD
13286	1146	24	teaspoonfuls	teaspoonful	NNS
13286	1146	25	baking	bake	VBG
13286	1146	26	powder	powder	NN
13286	1146	27	1/2	1/2	CD
13286	1146	28	teaspoonful	teaspoonful	JJ
13286	1146	29	salt	salt	NN
13286	1146	30	1	1	CD
13286	1146	31	teaspoonful	teaspoonful	JJ
13286	1146	32	vanilla	vanilla	NN
13286	1146	33	extract	extract	NN
13286	1146	34	1	1	CD
13286	1146	35	cupful	cupful	JJ
13286	1146	36	sultana	sultana	NN
13286	1146	37	raisins	raisin	VBZ
13286	1146	38	Sauce	sauce	NN
13286	1146	39	1	1	CD
13286	1146	40	tablespoonful	tablespoonful	JJ
13286	1146	41	Crisco	Crisco	NNP
13286	1146	42	1	1	CD
13286	1146	43	cupful	cupful	JJ
13286	1146	44	sugar	sugar	NN
13286	1146	45	1	1	CD
13286	1146	46	egg	egg	NN
13286	1146	47	1	1	CD
13286	1146	48	teaspoonful	teaspoonful	JJ
13286	1146	49	flour	flour	NN
13286	1146	50	1/2	1/2	CD
13286	1146	51	teaspoonful	teaspoonful	JJ
13286	1146	52	vanilla	vanilla	NN
13286	1146	53	extract	extract	NN
13286	1146	54	1	1	CD
13286	1146	55	-	-	SYM
13286	1146	56	1/2	1/2	CD
13286	1146	57	cupfuls	cupful	NNS
13286	1146	58	boiling	boil	VBG
13286	1146	59	water	water	NN
13286	1146	60	_	_	NNP
13286	1146	61	For	for	IN
13286	1146	62	pudding	pudding	NN
13286	1146	63	.	.	.
13286	1146	64	_	_	NNP
13286	1146	65	Cream	Cream	NNP
13286	1146	66	Crisco	Crisco	NNP
13286	1146	67	and	and	CC
13286	1146	68	sugar	sugar	VB
13286	1146	69	together	together	RB
13286	1146	70	,	,	,
13286	1146	71	add	add	VB
13286	1146	72	egg	egg	NN
13286	1146	73	well	well	RB
13286	1146	74	beaten	beat	VBN
13286	1146	75	,	,	,
13286	1146	76	milk	milk	NN
13286	1146	77	,	,	,
13286	1146	78	vanilla	vanilla	NN
13286	1146	79	,	,	,
13286	1146	80	flour	flour	NN
13286	1146	81	,	,	,
13286	1146	82	baking	baking	NN
13286	1146	83	powder	powder	NN
13286	1146	84	,	,	,
13286	1146	85	salt	salt	NN
13286	1146	86	,	,	,
13286	1146	87	and	and	CC
13286	1146	88	raisins	raisin	NNS
13286	1146	89	.	.	.
13286	1147	1	Mix	mix	VB
13286	1147	2	well	well	RB
13286	1147	3	,	,	,
13286	1147	4	turn	turn	VB
13286	1147	5	into	into	IN
13286	1147	6	greased	greased	JJ
13286	1147	7	mold	mold	NN
13286	1147	8	,	,	,
13286	1147	9	and	and	CC
13286	1147	10	bake	bake	VB
13286	1147	11	twenty	twenty	CD
13286	1147	12	-	-	HYPH
13286	1147	13	five	five	CD
13286	1147	14	minutes	minute	NNS
13286	1147	15	in	in	IN
13286	1147	16	moderate	moderate	JJ
13286	1147	17	oven	oven	NN
13286	1147	18	.	.	.
13286	1148	1	Turn	turn	VB
13286	1148	2	out	out	RP
13286	1148	3	and	and	CC
13286	1148	4	serve	serve	VB
13286	1148	5	with	with	IN
13286	1148	6	sauce	sauce	NN
13286	1148	7	.	.	.
13286	1149	1	This	this	DT
13286	1149	2	pudding	pudding	NN
13286	1149	3	may	may	MD
13286	1149	4	be	be	VB
13286	1149	5	steamed	steam	VBN
13286	1149	6	for	for	IN
13286	1149	7	one	one	CD
13286	1149	8	and	and	CC
13286	1149	9	a	a	DT
13286	1149	10	half	half	NN
13286	1149	11	hours	hour	NNS
13286	1149	12	.	.	.
13286	1150	1	_	_	NNP
13286	1150	2	For	for	IN
13286	1150	3	sauce	sauce	NN
13286	1150	4	_	_	NNP
13286	1150	5	.	.	.
13286	1151	1	Mix	mix	VB
13286	1151	2	flour	flour	NN
13286	1151	3	,	,	,
13286	1151	4	sugar	sugar	NN
13286	1151	5	,	,	,
13286	1151	6	and	and	CC
13286	1151	7	Crisco	Crisco	NNP
13286	1151	8	in	in	IN
13286	1151	9	small	small	JJ
13286	1151	10	saucepan	saucepan	NN
13286	1151	11	,	,	,
13286	1151	12	then	then	RB
13286	1151	13	stir	stir	VB
13286	1151	14	in	in	IN
13286	1151	15	egg	egg	NN
13286	1151	16	and	and	CC
13286	1151	17	boiling	boil	VBG
13286	1151	18	water	water	NN
13286	1151	19	and	and	CC
13286	1151	20	boil	boil	VB
13286	1151	21	for	for	IN
13286	1151	22	three	three	CD
13286	1151	23	minutes	minute	NNS
13286	1151	24	.	.	.
13286	1152	1	Flavor	flavor	NN
13286	1152	2	with	with	IN
13286	1152	3	the	the	DT
13286	1152	4	vanilla	vanilla	NN
13286	1152	5	.	.	.
13286	1153	1	Molasses	Molasses	NNP
13286	1153	2	Sponge	Sponge	NNP
13286	1153	3	Pudding	Pudding	NNP
13286	1153	4	2	2	CD
13286	1153	5	cupfuls	cupful	NNS
13286	1153	6	flour	flour	NN
13286	1153	7	2	2	CD
13286	1153	8	teaspoonfuls	teaspoonful	NNS
13286	1153	9	powdered	powder	VBN
13286	1153	10	ginger	ginger	NN
13286	1153	11	1/2	1/2	CD
13286	1153	12	teaspoonful	teaspoonful	JJ
13286	1153	13	baking	baking	NN
13286	1153	14	soda	soda	NN
13286	1153	15	1/2	1/2	CD
13286	1153	16	cupful	cupful	JJ
13286	1153	17	Crisco	Crisco	NNP
13286	1153	18	1/2	1/2	CD
13286	1153	19	cupful	cupful	JJ
13286	1153	20	molasses	molasse	NNS
13286	1153	21	1	1	CD
13286	1153	22	egg	egg	NN
13286	1153	23	1	1	CD
13286	1153	24	tablespoonful	tablespoonful	JJ
13286	1153	25	breadcrumbs	breadcrumb	NNS
13286	1153	26	3/4	3/4	CD
13286	1153	27	cupful	cupful	JJ
13286	1153	28	milk	milk	NN
13286	1153	29	1/2	1/2	CD
13286	1153	30	teaspoonful	teaspoonful	JJ
13286	1153	31	salt	salt	NN
13286	1153	32	For	for	IN
13286	1153	33	Sauce	Sauce	NNP
13286	1153	34	1	1	CD
13286	1153	35	teaspoonful	teaspoonful	JJ
13286	1153	36	Crisco	Crisco	NNP
13286	1153	37	1	1	CD
13286	1153	38	teaspoonful	teaspoonful	JJ
13286	1153	39	cornstarch	cornstarch	NN
13286	1153	40	2	2	CD
13286	1153	41	tablespoonfuls	tablespoonful	NNS
13286	1153	42	lemon	lemon	NNP
13286	1153	43	juice	juice	NN
13286	1153	44	3	3	CD
13286	1153	45	tablespoonfuls	tablespoonful	NNS
13286	1153	46	molasses	molasse	VBZ
13286	1153	47	1	1	CD
13286	1153	48	cupful	cupful	JJ
13286	1153	49	hot	hot	JJ
13286	1153	50	water	water	NN
13286	1153	51	_	_	NNP
13286	1153	52	For	for	IN
13286	1153	53	pudding	pudde	VBG
13286	1153	54	_	_	NNP
13286	1153	55	.	.	.
13286	1154	1	Mix	mix	JJ
13286	1154	2	flour	flour	NN
13286	1154	3	,	,	,
13286	1154	4	breadcrumbs	breadcrumb	NNS
13286	1154	5	,	,	,
13286	1154	6	soda	soda	NN
13286	1154	7	and	and	CC
13286	1154	8	ginger	ginger	NN
13286	1154	9	together	together	RB
13286	1154	10	,	,	,
13286	1154	11	then	then	RB
13286	1154	12	rub	rub	VB
13286	1154	13	in	in	IN
13286	1154	14	Crisco	Crisco	NNP
13286	1154	15	with	with	IN
13286	1154	16	finger	finger	NN
13286	1154	17	tips	tip	NNS
13286	1154	18	.	.	.
13286	1155	1	Beat	beat	VB
13286	1155	2	egg	egg	NN
13286	1155	3	,	,	,
13286	1155	4	add	add	VB
13286	1155	5	milk	milk	NN
13286	1155	6	,	,	,
13286	1155	7	molasses	molasse	NNS
13286	1155	8	,	,	,
13286	1155	9	salt	salt	NN
13286	1155	10	and	and	CC
13286	1155	11	stir	stir	VB
13286	1155	12	into	into	IN
13286	1155	13	dry	dry	JJ
13286	1155	14	ingredients	ingredient	NNS
13286	1155	15	.	.	.
13286	1156	1	Turn	turn	VB
13286	1156	2	mixture	mixture	NN
13286	1156	3	into	into	IN
13286	1156	4	Criscoed	Criscoed	NNP
13286	1156	5	mold	mold	NN
13286	1156	6	,	,	,
13286	1156	7	cover	cover	VB
13286	1156	8	with	with	IN
13286	1156	9	greased	greased	JJ
13286	1156	10	paper	paper	NN
13286	1156	11	and	and	CC
13286	1156	12	steam	steam	NN
13286	1156	13	steadily	steadily	RB
13286	1156	14	for	for	IN
13286	1156	15	two	two	CD
13286	1156	16	hours	hour	NNS
13286	1156	17	.	.	.
13286	1157	1	Turn	turn	VB
13286	1157	2	out	out	RP
13286	1157	3	and	and	CC
13286	1157	4	serve	serve	VB
13286	1157	5	with	with	IN
13286	1157	6	sauce	sauce	NN
13286	1157	7	.	.	.
13286	1158	1	_	_	NNP
13286	1158	2	For	for	IN
13286	1158	3	sauce	sauce	NN
13286	1158	4	_	_	NNP
13286	1158	5	.	.	.
13286	1159	1	Blend	Blend	NNP
13286	1159	2	Crisco	Crisco	NNP
13286	1159	3	and	and	CC
13286	1159	4	cornstarch	cornstarch	VB
13286	1159	5	together	together	RB
13286	1159	6	,	,	,
13286	1159	7	add	add	VB
13286	1159	8	molasses	molasse	NNS
13286	1159	9	,	,	,
13286	1159	10	water	water	NN
13286	1159	11	,	,	,
13286	1159	12	and	and	CC
13286	1159	13	lemon	lemon	NN
13286	1159	14	juice	juice	NN
13286	1159	15	,	,	,
13286	1159	16	and	and	CC
13286	1159	17	boil	boil	VB
13286	1159	18	a	a	DT
13286	1159	19	few	few	JJ
13286	1159	20	minutes	minute	NNS
13286	1159	21	.	.	.
13286	1160	1	Monica	Monica	NNP
13286	1160	2	Pudding	Pudding	NNP
13286	1160	3	3	3	CD
13286	1160	4	tablespoonfuls	tablespoonful	NNS
13286	1160	5	melted	melt	VBN
13286	1160	6	Crisco	Crisco	NNP
13286	1160	7	2	2	CD
13286	1160	8	cupfuls	cupfuls	NN
13286	1160	9	milk	milk	NN
13286	1160	10	1/2	1/2	CD
13286	1160	11	cupful	cupful	JJ
13286	1160	12	flour	flour	NN
13286	1160	13	3	3	CD
13286	1160	14	eggs	egg	NNS
13286	1160	15	1/4	1/4	CD
13286	1160	16	cupful	cupful	JJ
13286	1160	17	sugar	sugar	NN
13286	1160	18	1/4	1/4	CD
13286	1160	19	teaspoonful	teaspoonful	JJ
13286	1160	20	salt	salt	NN
13286	1160	21	1/2	1/2	CD
13286	1160	22	teaspoonful	teaspoonful	JJ
13286	1160	23	vanilla	vanilla	NN
13286	1160	24	extract	extract	NN
13286	1160	25	For	for	IN
13286	1160	26	Sauce	Sauce	NNP
13286	1160	27	1/4	1/4	CD
13286	1160	28	cupful	cupful	JJ
13286	1160	29	Crisco	Crisco	NNP
13286	1160	30	1/2	1/2	CD
13286	1160	31	cupful	cupful	JJ
13286	1160	32	powdered	powder	VBN
13286	1160	33	sugar	sugar	NN
13286	1160	34	1/2	1/2	CD
13286	1160	35	cupful	cupful	JJ
13286	1160	36	cream	cream	NN
13286	1160	37	1/2	1/2	CD
13286	1160	38	teaspoonful	teaspoonful	JJ
13286	1160	39	vanilla	vanilla	NN
13286	1160	40	extract	extract	NN
13286	1160	41	_	_	NNP
13286	1160	42	For	for	IN
13286	1160	43	pudding	pudde	VBG
13286	1160	44	_	_	NNP
13286	1160	45	.	.	.
13286	1161	1	Heat	heat	NN
13286	1161	2	1	1	CD
13286	1161	3	cupful	cupful	JJ
13286	1161	4	milk	milk	NN
13286	1161	5	.	.	.
13286	1162	1	Add	add	VB
13286	1162	2	other	other	JJ
13286	1162	3	cupful	cupful	JJ
13286	1162	4	milk	milk	NN
13286	1162	5	gradually	gradually	RB
13286	1162	6	to	to	IN
13286	1162	7	flour	flour	NN
13286	1162	8	,	,	,
13286	1162	9	then	then	RB
13286	1162	10	stir	stir	VB
13286	1162	11	into	into	IN
13286	1162	12	boiling	boil	VBG
13286	1162	13	milk	milk	NN
13286	1162	14	,	,	,
13286	1162	15	stir	stir	VB
13286	1162	16	and	and	CC
13286	1162	17	cook	cook	VB
13286	1162	18	five	five	CD
13286	1162	19	minutes	minute	NNS
13286	1162	20	.	.	.
13286	1163	1	The	the	DT
13286	1163	2	mixture	mixture	NN
13286	1163	3	should	should	MD
13286	1163	4	be	be	VB
13286	1163	5	quite	quite	RB
13286	1163	6	smooth	smooth	JJ
13286	1163	7	.	.	.
13286	1164	1	Remove	remove	VB
13286	1164	2	from	from	IN
13286	1164	3	fire	fire	NN
13286	1164	4	,	,	,
13286	1164	5	add	add	VB
13286	1164	6	Crisco	Crisco	NNP
13286	1164	7	,	,	,
13286	1164	8	sugar	sugar	NN
13286	1164	9	,	,	,
13286	1164	10	yolks	yolk	NNS
13286	1164	11	of	of	IN
13286	1164	12	eggs	egg	NNS
13286	1164	13	well	well	RB
13286	1164	14	beaten	beat	VBN
13286	1164	15	,	,	,
13286	1164	16	salt	salt	NN
13286	1164	17	,	,	,
13286	1164	18	vanilla	vanilla	NN
13286	1164	19	,	,	,
13286	1164	20	and	and	CC
13286	1164	21	whites	white	NNS
13286	1164	22	of	of	IN
13286	1164	23	eggs	egg	NNS
13286	1164	24	stiffly	stiffly	NNP
13286	1164	25	beaten	beat	VBN
13286	1164	26	.	.	.
13286	1165	1	Turn	turn	VB
13286	1165	2	into	into	IN
13286	1165	3	Criscoed	Criscoed	NNP
13286	1165	4	baking	baking	NN
13286	1165	5	dish	dish	NN
13286	1165	6	,	,	,
13286	1165	7	set	set	VBN
13286	1165	8	in	in	IN
13286	1165	9	pan	pan	NN
13286	1165	10	half	half	NN
13286	1165	11	full	full	JJ
13286	1165	12	of	of	IN
13286	1165	13	boiling	boil	VBG
13286	1165	14	water	water	NN
13286	1165	15	.	.	.
13286	1166	1	Bake	bake	VB
13286	1166	2	in	in	IN
13286	1166	3	moderate	moderate	JJ
13286	1166	4	oven	oven	JJ
13286	1166	5	thirty	thirty	CD
13286	1166	6	-	-	HYPH
13286	1166	7	five	five	CD
13286	1166	8	minutes	minute	NNS
13286	1166	9	.	.	.
13286	1167	1	Serve	serve	VB
13286	1167	2	with	with	IN
13286	1167	3	sauce	sauce	NN
13286	1167	4	.	.	.
13286	1168	1	_	_	NNP
13286	1168	2	For	for	IN
13286	1168	3	sauce	sauce	NN
13286	1168	4	_	_	NNP
13286	1168	5	.	.	.
13286	1169	1	Melt	Melt	NNP
13286	1169	2	Crisco	Crisco	NNP
13286	1169	3	,	,	,
13286	1169	4	add	add	VB
13286	1169	5	sugar	sugar	NN
13286	1169	6	,	,	,
13286	1169	7	cream	cream	NN
13286	1169	8	and	and	CC
13286	1169	9	vanilla	vanilla	NN
13286	1169	10	extract	extract	NN
13286	1169	11	and	and	CC
13286	1169	12	bring	bring	VBP
13286	1169	13	to	to	TO
13286	1169	14	boil	boil	VB
13286	1169	15	.	.	.
13286	1170	1	Noodle	Noodle	NNP
13286	1170	2	Pudding	Pudding	NNP
13286	1170	3	1	1	CD
13286	1170	4	pint	pint	NN
13286	1170	5	noodles	noodle	NNS
13286	1170	6	3/4	3/4	CD
13286	1170	7	cupful	cupful	JJ
13286	1170	8	sugar	sugar	NN
13286	1170	9	4	4	CD
13286	1170	10	eggs	egg	NNS
13286	1170	11	1/4	1/4	CD
13286	1170	12	cupful	cupful	JJ
13286	1170	13	melted	melt	VBN
13286	1170	14	Crisco	Crisco	NNP
13286	1170	15	1	1	CD
13286	1170	16	lemon	lemon	NN
13286	1170	17	1/4	1/4	CD
13286	1170	18	cupful	cupful	JJ
13286	1170	19	blanched	blanch	VBN
13286	1170	20	and	and	CC
13286	1170	21	chopped	chop	VBN
13286	1170	22	almonds	almond	VBZ
13286	1170	23	2	2	CD
13286	1170	24	cupfuls	cupful	NNS
13286	1170	25	milk	milk	NN
13286	1170	26	1/4	1/4	CD
13286	1170	27	teaspoonful	teaspoonful	JJ
13286	1170	28	salt	salt	NN
13286	1170	29	Throw	Throw	NNP
13286	1170	30	noodles	noodle	NNS
13286	1170	31	into	into	IN
13286	1170	32	boiling	boil	VBG
13286	1170	33	salted	salt	VBN
13286	1170	34	water	water	NN
13286	1170	35	,	,	,
13286	1170	36	and	and	CC
13286	1170	37	cook	cook	VB
13286	1170	38	five	five	CD
13286	1170	39	minutes	minute	NNS
13286	1170	40	.	.	.
13286	1171	1	Drain	drain	VB
13286	1171	2	in	in	IN
13286	1171	3	colander	colander	NN
13286	1171	4	.	.	.
13286	1172	1	Beat	beat	VB
13286	1172	2	eggs	egg	NNS
13286	1172	3	until	until	IN
13286	1172	4	light	light	NN
13286	1172	5	and	and	CC
13286	1172	6	stir	stir	VB
13286	1172	7	in	in	IN
13286	1172	8	the	the	DT
13286	1172	9	noodles	noodle	NNS
13286	1172	10	.	.	.
13286	1173	1	Grease	grease	NN
13286	1173	2	pudding	pudding	NN
13286	1173	3	dish	dish	NN
13286	1173	4	with	with	IN
13286	1173	5	Crisco	Crisco	NNP
13286	1173	6	,	,	,
13286	1173	7	put	put	VBN
13286	1173	8	in	in	IN
13286	1173	9	layer	layer	NN
13286	1173	10	of	of	IN
13286	1173	11	noodles	noodle	NNS
13286	1173	12	,	,	,
13286	1173	13	sprinkle	sprinkle	VB
13286	1173	14	with	with	IN
13286	1173	15	sugar	sugar	NN
13286	1173	16	,	,	,
13286	1173	17	almonds	almond	VBZ
13286	1173	18	,	,	,
13286	1173	19	grated	grate	VBD
13286	1173	20	lemon	lemon	NN
13286	1173	21	peel	peel	NN
13286	1173	22	,	,	,
13286	1173	23	and	and	CC
13286	1173	24	melted	melt	VBN
13286	1173	25	Crisco	Crisco	NNP
13286	1173	26	.	.	.
13286	1174	1	Then	then	RB
13286	1174	2	add	add	VB
13286	1174	3	another	another	DT
13286	1174	4	layer	layer	NN
13286	1174	5	of	of	IN
13286	1174	6	noodles	noodle	NNS
13286	1174	7	and	and	CC
13286	1174	8	proceed	proceed	VB
13286	1174	9	as	as	IN
13286	1174	10	before	before	RB
13286	1174	11	,	,	,
13286	1174	12	until	until	IN
13286	1174	13	all	all	DT
13286	1174	14	are	be	VBP
13286	1174	15	used	use	VBN
13286	1174	16	up	up	RP
13286	1174	17	.	.	.
13286	1175	1	Add	add	VB
13286	1175	2	milk	milk	NN
13286	1175	3	and	and	CC
13286	1175	4	salt	salt	NN
13286	1175	5	,	,	,
13286	1175	6	and	and	CC
13286	1175	7	bake	bake	VB
13286	1175	8	one	one	CD
13286	1175	9	hour	hour	NN
13286	1175	10	in	in	IN
13286	1175	11	moderate	moderate	JJ
13286	1175	12	oven	oven	NNP
13286	1175	13	.	.	.
13286	1176	1	Serve	serve	VB
13286	1176	2	hot	hot	JJ
13286	1176	3	with	with	IN
13286	1176	4	milk	milk	NN
13286	1176	5	or	or	CC
13286	1176	6	cream	cream	NN
13286	1176	7	.	.	.
13286	1177	1	This	this	DT
13286	1177	2	pudding	pudding	NN
13286	1177	3	is	be	VBZ
13286	1177	4	delicious	delicious	JJ
13286	1177	5	with	with	IN
13286	1177	6	stewed	stew	VBN
13286	1177	7	fruits	fruit	NNS
13286	1177	8	.	.	.
13286	1178	1	Peach	Peach	NNP
13286	1178	2	Delights	Delights	NNP
13286	1178	3	1	1	CD
13286	1178	4	quart	quart	NN
13286	1178	5	flour	flour	NN
13286	1178	6	3	3	CD
13286	1178	7	teaspoonfuls	teaspoonful	NNS
13286	1178	8	baking	bake	VBG
13286	1178	9	powder	powder	NN
13286	1178	10	2	2	CD
13286	1178	11	tablespoonfuls	tablespoonful	NNS
13286	1178	12	sugar	sugar	NN
13286	1178	13	1/2	1/2	CD
13286	1178	14	cupful	cupful	JJ
13286	1178	15	Crisco	Crisco	NNP
13286	1178	16	1/2	1/2	CD
13286	1178	17	teaspoonful	teaspoonful	JJ
13286	1178	18	salt	salt	NN
13286	1178	19	Milk	milk	NN
13286	1178	20	1	1	CD
13286	1178	21	egg	egg	NN
13286	1178	22	1	1	CD
13286	1178	23	teaspoonful	teaspoonful	JJ
13286	1178	24	lemon	lemon	NN
13286	1178	25	extract	extract	NN
13286	1178	26	Peaches	peach	NNS
13286	1178	27	,	,	,
13286	1178	28	fresh	fresh	JJ
13286	1178	29	or	or	CC
13286	1178	30	canned	canned	JJ
13286	1178	31	Whipped	Whipped	NNP
13286	1178	32	cream	cream	NN
13286	1178	33	Sift	Sift	NNP
13286	1178	34	flour	flour	NN
13286	1178	35	,	,	,
13286	1178	36	salt	salt	NN
13286	1178	37	,	,	,
13286	1178	38	sugar	sugar	NN
13286	1178	39	,	,	,
13286	1178	40	and	and	CC
13286	1178	41	baking	baking	NN
13286	1178	42	powder	powder	NN
13286	1178	43	together	together	RB
13286	1178	44	,	,	,
13286	1178	45	then	then	RB
13286	1178	46	rub	rub	VB
13286	1178	47	Crisco	Crisco	NNP
13286	1178	48	lightly	lightly	RB
13286	1178	49	into	into	IN
13286	1178	50	them	-PRON-	PRP
13286	1178	51	with	with	IN
13286	1178	52	finger	finger	NN
13286	1178	53	tips	tip	NNS
13286	1178	54	;	;	:
13286	1178	55	add	add	VB
13286	1178	56	lemon	lemon	NN
13286	1178	57	extract	extract	NN
13286	1178	58	and	and	CC
13286	1178	59	enough	enough	JJ
13286	1178	60	milk	milk	NN
13286	1178	61	to	to	TO
13286	1178	62	make	make	VB
13286	1178	63	soft	soft	JJ
13286	1178	64	dough	dough	NN
13286	1178	65	.	.	.
13286	1179	1	Drop	drop	VB
13286	1179	2	mixture	mixture	NN
13286	1179	3	into	into	IN
13286	1179	4	Criscoed	Criscoed	NNP
13286	1179	5	gem	gem	NN
13286	1179	6	pans	pan	NNS
13286	1179	7	;	;	:
13286	1179	8	place	place	NN
13286	1179	9	1/2	1/2	CD
13286	1179	10	peach	peach	NN
13286	1179	11	on	on	IN
13286	1179	12	each	each	DT
13286	1179	13	one	one	NN
13286	1179	14	;	;	:
13286	1179	15	fill	fill	VB
13286	1179	16	cavities	cavity	NNS
13286	1179	17	with	with	IN
13286	1179	18	sugar	sugar	NN
13286	1179	19	and	and	CC
13286	1179	20	bake	bake	VB
13286	1179	21	in	in	IN
13286	1179	22	hot	hot	JJ
13286	1179	23	oven	oven	JJ
13286	1179	24	twenty	twenty	CD
13286	1179	25	-	-	HYPH
13286	1179	26	five	five	CD
13286	1179	27	minutes	minute	NNS
13286	1179	28	.	.	.
13286	1180	1	Serve	serve	VB
13286	1180	2	with	with	IN
13286	1180	3	whipped	whip	VBN
13286	1180	4	and	and	CC
13286	1180	5	sweetened	sweeten	VBN
13286	1180	6	cream	cream	NN
13286	1180	7	.	.	.
13286	1181	1	Sufficient	sufficient	JJ
13286	1181	2	for	for	IN
13286	1181	3	twenty	twenty	CD
13286	1181	4	delights	delight	NNS
13286	1181	5	.	.	.
13286	1182	1	Pineapple	Pineapple	NNP
13286	1182	2	Pudding	Pudding	NNP
13286	1182	3	For	for	IN
13286	1182	4	Pudding	pudding	NN
13286	1182	5	1	1	CD
13286	1182	6	can	can	MD
13286	1182	7	pineapple	pineapple	VB
13286	1182	8	1	1	CD
13286	1182	9	cupful	cupful	JJ
13286	1182	10	sugar	sugar	NN
13286	1182	11	4	4	CD
13286	1182	12	tablespoonfuls	tablespoonful	NNS
13286	1182	13	melted	melt	VBN
13286	1182	14	Crisco	Crisco	NNP
13286	1182	15	1	1	CD
13286	1182	16	cupful	cupful	JJ
13286	1182	17	breadcrumbs	breadcrumb	NNS
13286	1182	18	1/4	1/4	CD
13286	1182	19	teaspoonful	teaspoonful	JJ
13286	1182	20	salt	salt	NN
13286	1182	21	6	6	CD
13286	1182	22	eggs	egg	NNS
13286	1182	23	Hard	hard	JJ
13286	1182	24	sauce	sauce	NN
13286	1182	25	For	for	IN
13286	1182	26	Sauce	sauce	NN
13286	1182	27	4	4	CD
13286	1182	28	tablespoonfuls	tablespoonful	NNS
13286	1182	29	sugar	sugar	NN
13286	1182	30	1/2	1/2	CD
13286	1182	31	teaspoonful	teaspoonful	JJ
13286	1182	32	salt	salt	NN
13286	1182	33	1/2	1/2	CD
13286	1182	34	cupful	cupful	JJ
13286	1182	35	Crisco	Crisco	NNP
13286	1182	36	2	2	CD
13286	1182	37	tablespoonfuls	tablespoonful	NNS
13286	1182	38	sherry	sherry	VBP
13286	1182	39	4	4	CD
13286	1182	40	tablespoonfuls	tablespoonful	NNS
13286	1182	41	blanched	blanch	VBN
13286	1182	42	and	and	CC
13286	1182	43	chopped	chop	VBN
13286	1182	44	almonds	almond	VBZ
13286	1182	45	_	_	NNP
13286	1182	46	For	for	IN
13286	1182	47	pudding	pudde	VBG
13286	1182	48	_	_	NNP
13286	1182	49	.	.	.
13286	1183	1	Beat	beat	NN
13286	1183	2	eggs	egg	NNS
13286	1183	3	,	,	,
13286	1183	4	add	add	VB
13286	1183	5	crumbs	crumb	NNS
13286	1183	6	,	,	,
13286	1183	7	salt	salt	NN
13286	1183	8	,	,	,
13286	1183	9	Crisco	Crisco	NNP
13286	1183	10	,	,	,
13286	1183	11	sugar	sugar	NN
13286	1183	12	,	,	,
13286	1183	13	and	and	CC
13286	1183	14	pineapple	pineapple	NN
13286	1183	15	cut	cut	VBD
13286	1183	16	into	into	IN
13286	1183	17	small	small	JJ
13286	1183	18	dice	dice	NNS
13286	1183	19	.	.	.
13286	1184	1	Turn	turn	VB
13286	1184	2	into	into	IN
13286	1184	3	Criscoed	Criscoed	NNP
13286	1184	4	pudding	pudding	NN
13286	1184	5	dish	dish	NN
13286	1184	6	and	and	CC
13286	1184	7	bake	bake	NN
13286	1184	8	in	in	RP
13286	1184	9	moderate	moderate	JJ
13286	1184	10	oven	oven	NN
13286	1184	11	until	until	IN
13286	1184	12	firm	firm	NN
13286	1184	13	.	.	.
13286	1185	1	Serve	serve	VB
13286	1185	2	hot	hot	JJ
13286	1185	3	or	or	CC
13286	1185	4	cold	cold	JJ
13286	1185	5	with	with	IN
13286	1185	6	sauce	sauce	NN
13286	1185	7	.	.	.
13286	1186	1	_	_	NNP
13286	1186	2	For	for	IN
13286	1186	3	sauce	sauce	NN
13286	1186	4	_	_	NNP
13286	1186	5	.	.	.
13286	1187	1	Beat	beat	VB
13286	1187	2	Crisco	Crisco	NNP
13286	1187	3	with	with	IN
13286	1187	4	sugar	sugar	NN
13286	1187	5	to	to	IN
13286	1187	6	a	a	DT
13286	1187	7	cream	cream	NN
13286	1187	8	,	,	,
13286	1187	9	add	add	VB
13286	1187	10	salt	salt	NN
13286	1187	11	,	,	,
13286	1187	12	sherry	sherry	NNP
13286	1187	13	,	,	,
13286	1187	14	and	and	CC
13286	1187	15	almonds	almond	VBZ
13286	1187	16	.	.	.
13286	1188	1	Mrs.	Mrs.	NNP
13286	1188	2	Vaughn	Vaughn	NNP
13286	1188	3	's	's	POS
13286	1188	4	Plum	Plum	NNP
13286	1188	5	Pudding	Pudding	NNP
13286	1188	6	1/2	1/2	CD
13286	1188	7	lb	lb	IN
13286	1188	8	.	.	.
13286	1189	1	brown	brown	NNP
13286	1189	2	sugar	sugar	NNP
13286	1189	3	3	3	CD
13286	1189	4	eggs	egg	NNS
13286	1189	5	1/4	1/4	CD
13286	1189	6	lb	lb	IN
13286	1189	7	.	.	.
13286	1190	1	breadcrumbs	breadcrumbs	NNP
13286	1190	2	1/2	1/2	CD
13286	1190	3	lb	lb	XX
13286	1190	4	.	.	.
13286	1191	1	browned	brown	VBN
13286	1191	2	flour	flour	NN
13286	1191	3	1/2	1/2	CD
13286	1191	4	lb	lb	IN
13286	1191	5	.	.	.
13286	1192	1	Crisco	Crisco	NNP
13286	1192	2	2	2	CD
13286	1192	3	teaspoonfuls	teaspoonful	NNS
13286	1192	4	baking	baking	NN
13286	1192	5	powder	powder	NN
13286	1192	6	1	1	CD
13286	1192	7	teaspoonful	teaspoonful	JJ
13286	1192	8	salt	salt	NN
13286	1192	9	1/2	1/2	CD
13286	1192	10	teaspoonful	teaspoonful	JJ
13286	1192	11	powdered	powder	VBN
13286	1192	12	cloves	clove	NNS
13286	1192	13	1/2	1/2	CD
13286	1192	14	teaspoonful	teaspoonful	JJ
13286	1192	15	powdered	powder	VBN
13286	1192	16	cinnamon	cinnamon	NN
13286	1192	17	1	1	CD
13286	1192	18	teaspoonful	teaspoonful	JJ
13286	1192	19	powdered	powdered	JJ
13286	1192	20	ginger	ginger	NN
13286	1192	21	1/2	1/2	CD
13286	1192	22	teaspoonful	teaspoonful	JJ
13286	1192	23	grated	grate	VBD
13286	1192	24	nutmeg	nutmeg	NNP
13286	1192	25	1/4	1/4	CD
13286	1192	26	teaspoonful	teaspoonful	JJ
13286	1192	27	powdered	powdered	JJ
13286	1192	28	mace	mace	NN
13286	1192	29	1/2	1/2	CD
13286	1192	30	cupful	cupful	JJ
13286	1192	31	New	New	NNP
13286	1192	32	Orleans	Orleans	NNP
13286	1192	33	molasses	molasse	NNS
13286	1192	34	1/2	1/2	CD
13286	1192	35	cupful	cupful	JJ
13286	1192	36	brandy	brandy	NN
13286	1192	37	(	(	-LRB-
13286	1192	38	or	or	CC
13286	1192	39	grape	grape	NN
13286	1192	40	juice	juice	NN
13286	1192	41	)	)	-RRB-
13286	1192	42	1/4	1/4	CD
13286	1192	43	cupful	cupful	JJ
13286	1192	44	lemon	lemon	NN
13286	1192	45	juice	juice	NN
13286	1192	46	1/2	1/2	CD
13286	1192	47	lb	lb	IN
13286	1192	48	.	.	.
13286	1193	1	seeded	seeded	JJ
13286	1193	2	raisins	raisin	NNS
13286	1193	3	1/2	1/2	CD
13286	1193	4	lb	lb	XX
13286	1193	5	.	.	.
13286	1194	1	sultana	sultana	NNP
13286	1194	2	raisins	raisin	VBZ
13286	1194	3	1	1	CD
13286	1194	4	lb	lb	RB
13286	1194	5	.	.	.
13286	1195	1	currants	currant	NNS
13286	1195	2	1	1	CD
13286	1195	3	lb	lb	RB
13286	1195	4	.	.	.
13286	1196	1	crystallized	crystallized	JJ
13286	1196	2	fruits	fruit	NNS
13286	1196	3	,	,	,
13286	1196	4	consisting	consist	VBG
13286	1196	5	of	of	IN
13286	1196	6	pineapple	pineapple	NN
13286	1196	7	,	,	,
13286	1196	8	cherries	cherry	NNS
13286	1196	9	,	,	,
13286	1196	10	figs	fig	NNS
13286	1196	11	,	,	,
13286	1196	12	orange	orange	JJ
13286	1196	13	peel	peel	NN
13286	1196	14	,	,	,
13286	1196	15	and	and	CC
13286	1196	16	citron	citron	NN
13286	1196	17	Chop	Chop	NNP
13286	1196	18	crystallized	crystallize	VBD
13286	1196	19	fruits	fruit	NNS
13286	1196	20	,	,	,
13286	1196	21	add	add	VB
13286	1196	22	raisins	raisin	NNS
13286	1196	23	and	and	CC
13286	1196	24	currants	currant	NNS
13286	1196	25	,	,	,
13286	1196	26	then	then	RB
13286	1196	27	pour	pour	VB
13286	1196	28	brandy	brandy	NN
13286	1196	29	(	(	-LRB-
13286	1196	30	or	or	CC
13286	1196	31	grape	grape	NNP
13286	1196	32	juice	juice	NN
13286	1196	33	)	)	-RRB-
13286	1196	34	over	over	IN
13286	1196	35	them	-PRON-	PRP
13286	1196	36	and	and	CC
13286	1196	37	let	let	VBD
13286	1196	38	stand	stand	VB
13286	1196	39	several	several	JJ
13286	1196	40	hours	hour	NNS
13286	1196	41	.	.	.
13286	1197	1	Cream	Cream	NNP
13286	1197	2	Crisco	Crisco	NNP
13286	1197	3	and	and	CC
13286	1197	4	sugar	sugar	NN
13286	1197	5	,	,	,
13286	1197	6	add	add	VB
13286	1197	7	eggs	egg	NNS
13286	1197	8	well	well	RB
13286	1197	9	beaten	beat	VBN
13286	1197	10	together	together	RB
13286	1197	11	,	,	,
13286	1197	12	and	and	CC
13286	1197	13	all	all	DT
13286	1197	14	other	other	JJ
13286	1197	15	ingredients	ingredient	NNS
13286	1197	16	.	.	.
13286	1198	1	Divide	divide	VB
13286	1198	2	into	into	IN
13286	1198	3	greased	greased	JJ
13286	1198	4	mold	mold	NN
13286	1198	5	(	(	-LRB-
13286	1198	6	small	small	JJ
13286	1198	7	Crisco	Crisco	NNP
13286	1198	8	cans	can	NNS
13286	1198	9	will	will	MD
13286	1198	10	do	do	VB
13286	1198	11	)	)	-RRB-
13286	1198	12	filling	fill	VBG
13286	1198	13	two	two	CD
13286	1198	14	-	-	HYPH
13286	1198	15	thirds	third	NNS
13286	1198	16	full	full	JJ
13286	1198	17	and	and	CC
13286	1198	18	steam	steam	VBP
13286	1198	19	steadily	steadily	RB
13286	1198	20	for	for	IN
13286	1198	21	three	three	CD
13286	1198	22	hours	hour	NNS
13286	1198	23	.	.	.
13286	1199	1	Turn	turn	VB
13286	1199	2	out	out	RP
13286	1199	3	while	while	IN
13286	1199	4	hot	hot	JJ
13286	1199	5	and	and	CC
13286	1199	6	serve	serve	VB
13286	1199	7	with	with	IN
13286	1199	8	hard	hard	JJ
13286	1199	9	sauce	sauce	NN
13286	1199	10	.	.	.
13286	1200	1	Sufficient	sufficient	JJ
13286	1200	2	for	for	IN
13286	1200	3	two	two	CD
13286	1200	4	medium	medium	JJ
13286	1200	5	-	-	HYPH
13286	1200	6	sized	sized	JJ
13286	1200	7	puddings	pudding	NNS
13286	1200	8	or	or	CC
13286	1200	9	one	one	CD
13286	1200	10	very	very	RB
13286	1200	11	large	large	JJ
13286	1200	12	one	one	NN
13286	1200	13	.	.	.
13286	1201	1	Rice	Rice	NNP
13286	1201	2	Pudding	Pudding	NNP
13286	1201	3	1/2	1/2	CD
13286	1201	4	cupful	cupful	JJ
13286	1201	5	rice	rice	NN
13286	1201	6	3	3	CD
13286	1201	7	cupfuls	cupfuls	NN
13286	1201	8	milk	milk	NN
13286	1201	9	3/4	3/4	CD
13286	1201	10	cupful	cupful	JJ
13286	1201	11	sugar	sugar	NN
13286	1201	12	1/4	1/4	CD
13286	1201	13	cupful	cupful	JJ
13286	1201	14	Crisco	Crisco	NNP
13286	1201	15	3	3	CD
13286	1201	16	eggs	egg	NNS
13286	1201	17	Powdered	powdered	JJ
13286	1201	18	cinnamon	cinnamon	NN
13286	1201	19	to	to	TO
13286	1201	20	taste	taste	VB
13286	1201	21	1/4	1/4	CD
13286	1201	22	cupful	cupful	JJ
13286	1201	23	seeded	seeded	JJ
13286	1201	24	raisins	raisin	NNS
13286	1201	25	1/2	1/2	CD
13286	1201	26	teaspoonful	teaspoonful	JJ
13286	1201	27	salt	salt	NN
13286	1201	28	Wash	Wash	NNP
13286	1201	29	rice	rice	NN
13286	1201	30	and	and	CC
13286	1201	31	steam	steam	VB
13286	1201	32	it	-PRON-	PRP
13286	1201	33	in	in	IN
13286	1201	34	milk	milk	NN
13286	1201	35	until	until	IN
13286	1201	36	thick	thick	JJ
13286	1201	37	,	,	,
13286	1201	38	then	then	RB
13286	1201	39	allow	allow	VB
13286	1201	40	to	to	TO
13286	1201	41	cool	cool	JJ
13286	1201	42	.	.	.
13286	1202	1	Cream	Cream	NNP
13286	1202	2	Crisco	Crisco	NNP
13286	1202	3	and	and	CC
13286	1202	4	sugar	sugar	NN
13286	1202	5	,	,	,
13286	1202	6	add	add	VB
13286	1202	7	well	well	RB
13286	1202	8	beaten	beat	VBN
13286	1202	9	eggs	egg	NNS
13286	1202	10	,	,	,
13286	1202	11	raisins	raisin	NNS
13286	1202	12	,	,	,
13286	1202	13	salt	salt	NN
13286	1202	14	,	,	,
13286	1202	15	rice	rice	NN
13286	1202	16	,	,	,
13286	1202	17	and	and	CC
13286	1202	18	cinnamon	cinnamon	NN
13286	1202	19	.	.	.
13286	1203	1	Grease	grease	NN
13286	1203	2	pudding	pudding	NN
13286	1203	3	dish	dish	NN
13286	1203	4	with	with	IN
13286	1203	5	Crisco	Crisco	NNP
13286	1203	6	,	,	,
13286	1203	7	pour	pour	VBP
13286	1203	8	in	in	IN
13286	1203	9	mixture	mixture	NN
13286	1203	10	and	and	CC
13286	1203	11	bake	bake	VB
13286	1203	12	one	one	CD
13286	1203	13	hour	hour	NN
13286	1203	14	in	in	IN
13286	1203	15	moderate	moderate	JJ
13286	1203	16	oven	oven	NNP
13286	1203	17	.	.	.
13286	1204	1	Walnut	Walnut	NNP
13286	1204	2	Pudding	Pudding	NNP
13286	1204	3	1/2	1/2	CD
13286	1204	4	cupful	cupful	JJ
13286	1204	5	sugar	sugar	NN
13286	1204	6	2	2	CD
13286	1204	7	cupfuls	cupfuls	NNP
13286	1204	8	flour	flour	NN
13286	1204	9	2	2	CD
13286	1204	10	teaspoonfuls	teaspoonful	NNS
13286	1204	11	baking	bake	VBG
13286	1204	12	powder	powder	NN
13286	1204	13	4	4	CD
13286	1204	14	tablespoonfuls	tablespoonful	NNS
13286	1204	15	melted	melt	VBN
13286	1204	16	Crisco	Crisco	NNP
13286	1204	17	1/2	1/2	CD
13286	1204	18	teaspoonful	teaspoonful	JJ
13286	1204	19	salt	salt	NN
13286	1204	20	2	2	CD
13286	1204	21	eggs	egg	NNS
13286	1204	22	1	1	CD
13286	1204	23	cupful	cupful	JJ
13286	1204	24	milk	milk	NN
13286	1204	25	1	1	CD
13286	1204	26	teaspoonful	teaspoonful	JJ
13286	1204	27	vanilla	vanilla	NN
13286	1204	28	extract	extract	NN
13286	1204	29	1	1	CD
13286	1204	30	cupful	cupful	JJ
13286	1204	31	chopped	chop	VBN
13286	1204	32	English	english	JJ
13286	1204	33	walnut	walnut	NN
13286	1204	34	meats	meat	NNS
13286	1204	35	For	for	IN
13286	1204	36	Sauce	Sauce	NNP
13286	1204	37	1	1	CD
13286	1204	38	cupful	cupful	JJ
13286	1204	39	sugar	sugar	NN
13286	1204	40	1/2	1/2	CD
13286	1204	41	cupful	cupful	JJ
13286	1204	42	water	water	NN
13286	1204	43	3	3	CD
13286	1204	44	yolks	yolk	NNS
13286	1204	45	eggs	egg	NNS
13286	1204	46	2	2	CD
13286	1204	47	cupfuls	cupful	NNS
13286	1204	48	whipped	whip	VBN
13286	1204	49	cream	cream	NN
13286	1204	50	1/2	1/2	CD
13286	1204	51	teaspoonful	teaspoonful	JJ
13286	1204	52	lemon	lemon	NN
13286	1204	53	extract	extract	NN
13286	1204	54	Mix	mix	JJ
13286	1204	55	flour	flour	NN
13286	1204	56	,	,	,
13286	1204	57	sugar	sugar	NN
13286	1204	58	,	,	,
13286	1204	59	salt	salt	NN
13286	1204	60	and	and	CC
13286	1204	61	baking	baking	NN
13286	1204	62	powder	powder	NN
13286	1204	63	together	together	RB
13286	1204	64	,	,	,
13286	1204	65	add	add	VB
13286	1204	66	eggs	egg	NNS
13286	1204	67	well	well	RB
13286	1204	68	beaten	beat	VBN
13286	1204	69	,	,	,
13286	1204	70	vanilla	vanilla	NN
13286	1204	71	extract	extract	NN
13286	1204	72	,	,	,
13286	1204	73	milk	milk	NN
13286	1204	74	,	,	,
13286	1204	75	Crisco	Crisco	NNP
13286	1204	76	,	,	,
13286	1204	77	and	and	CC
13286	1204	78	nuts	nut	NNS
13286	1204	79	.	.	.
13286	1205	1	Mix	mix	VB
13286	1205	2	well	well	RB
13286	1205	3	and	and	CC
13286	1205	4	divide	divide	VB
13286	1205	5	into	into	IN
13286	1205	6	9	9	CD
13286	1205	7	greased	grease	VBN
13286	1205	8	individual	individual	JJ
13286	1205	9	molds	mold	NNS
13286	1205	10	,	,	,
13286	1205	11	cover	cover	VBP
13286	1205	12	with	with	IN
13286	1205	13	greased	greased	JJ
13286	1205	14	papers	paper	NNS
13286	1205	15	,	,	,
13286	1205	16	and	and	CC
13286	1205	17	steam	steam	VB
13286	1205	18	steadily	steadily	RB
13286	1205	19	for	for	IN
13286	1205	20	three	three	CD
13286	1205	21	-	-	HYPH
13286	1205	22	quarters	quarter	NNS
13286	1205	23	of	of	IN
13286	1205	24	an	an	DT
13286	1205	25	hour	hour	NN
13286	1205	26	.	.	.
13286	1206	1	Turn	turn	VB
13286	1206	2	out	out	RP
13286	1206	3	and	and	CC
13286	1206	4	serve	serve	VB
13286	1206	5	.	.	.
13286	1207	1	_	_	NNP
13286	1207	2	For	for	IN
13286	1207	3	sauce	sauce	NN
13286	1207	4	_	_	NNP
13286	1207	5	.	.	.
13286	1208	1	Boil	Boil	NNP
13286	1208	2	sugar	sugar	NN
13286	1208	3	and	and	CC
13286	1208	4	water	water	NN
13286	1208	5	till	till	IN
13286	1208	6	syrup	syrup	NN
13286	1208	7	spins	spin	VBZ
13286	1208	8	a	a	DT
13286	1208	9	thread	thread	NN
13286	1208	10	,	,	,
13286	1208	11	pour	pour	VBP
13286	1208	12	over	over	IN
13286	1208	13	beaten	beat	VBN
13286	1208	14	yolks	yolk	NNS
13286	1208	15	of	of	IN
13286	1208	16	eggs	egg	NNS
13286	1208	17	,	,	,
13286	1208	18	and	and	CC
13286	1208	19	stir	stir	VB
13286	1208	20	quickly	quickly	RB
13286	1208	21	.	.	.
13286	1209	1	Set	Set	VBN
13286	1209	2	aside	aside	RB
13286	1209	3	to	to	IN
13286	1209	4	cool	cool	JJ
13286	1209	5	,	,	,
13286	1209	6	stir	stir	VB
13286	1209	7	occasionally	occasionally	RB
13286	1209	8	,	,	,
13286	1209	9	add	add	VB
13286	1209	10	lemon	lemon	NN
13286	1209	11	extract	extract	NN
13286	1209	12	and	and	CC
13286	1209	13	just	just	RB
13286	1209	14	before	before	IN
13286	1209	15	serving	serve	VBG
13286	1209	16	mix	mix	NN
13286	1209	17	in	in	IN
13286	1209	18	whipped	whip	VBN
13286	1209	19	cream	cream	NN
13286	1209	20	.	.	.
13286	1210	1	Sufficient	sufficient	JJ
13286	1210	2	for	for	IN
13286	1210	3	nine	nine	CD
13286	1210	4	individual	individual	JJ
13286	1210	5	puddings	pudding	NNS
13286	1210	6	.	.	.
13286	1211	1	Woodford	Woodford	NNP
13286	1211	2	Pudding	Pudding	NNP
13286	1211	3	(	(	-LRB-
13286	1211	4	_	_	NNP
13286	1211	5	Kate	Kate	NNP
13286	1211	6	B.	B.	NNP
13286	1211	7	Vaughn	Vaughn	NNP
13286	1211	8	_	_	NNP
13286	1211	9	)	)	-RRB-
13286	1211	10	1	1	CD
13286	1211	11	cupful	cupful	NNP
13286	1211	12	sugar	sugar	NN
13286	1211	13	3	3	CD
13286	1211	14	eggs	egg	NNS
13286	1211	15	1/2	1/2	CD
13286	1211	16	cupful	cupful	JJ
13286	1211	17	buttermilk	buttermilk	NN
13286	1211	18	1	1	CD
13286	1211	19	teaspoonful	teaspoonful	JJ
13286	1211	20	baking	baking	NN
13286	1211	21	soda	soda	NN
13286	1211	22	1	1	CD
13286	1211	23	-	-	SYM
13286	1211	24	1/2	1/2	CD
13286	1211	25	cupfuls	cupful	NNS
13286	1211	26	flour	flour	NN
13286	1211	27	1/2	1/2	CD
13286	1211	28	cupful	cupful	JJ
13286	1211	29	Crisco	Crisco	NNP
13286	1211	30	1	1	CD
13286	1211	31	cupful	cupful	NNP
13286	1211	32	blackberry	blackberry	NN
13286	1211	33	jam	jam	NNP
13286	1211	34	1/2	1/2	CD
13286	1211	35	teaspoonful	teaspoonful	JJ
13286	1211	36	salt	salt	NN
13286	1211	37	1/2	1/2	CD
13286	1211	38	teaspoonful	teaspoonful	JJ
13286	1211	39	grated	grate	VBN
13286	1211	40	nutmeg	nutmeg	NN
13286	1211	41	For	for	IN
13286	1211	42	Sauce	Sauce	NNP
13286	1211	43	2	2	CD
13286	1211	44	tablespoonfuls	tablespoonful	VBZ
13286	1211	45	Crisco	Crisco	NNP
13286	1211	46	1	1	CD
13286	1211	47	cupful	cupful	JJ
13286	1211	48	whipped	whip	VBN
13286	1211	49	cream	cream	NN
13286	1211	50	Powdered	Powdered	NNP
13286	1211	51	sugar	sugar	NN
13286	1211	52	1/4	1/4	CD
13286	1211	53	teaspoonful	teaspoonful	JJ
13286	1211	54	salt	salt	NN
13286	1211	55	_	_	NNP
13286	1211	56	For	for	IN
13286	1211	57	pudding	pudde	VBG
13286	1211	58	_	_	NNP
13286	1211	59	.	.	.
13286	1212	1	Cream	Cream	NNP
13286	1212	2	Crisco	Crisco	NNP
13286	1212	3	and	and	CC
13286	1212	4	sugar	sugar	VB
13286	1212	5	together	together	RB
13286	1212	6	,	,	,
13286	1212	7	add	add	VB
13286	1212	8	salt	salt	NN
13286	1212	9	,	,	,
13286	1212	10	eggs	egg	NNS
13286	1212	11	well	well	RB
13286	1212	12	beaten	beat	VBN
13286	1212	13	,	,	,
13286	1212	14	nutmeg	nutmeg	NNP
13286	1212	15	,	,	,
13286	1212	16	flour	flour	NN
13286	1212	17	,	,	,
13286	1212	18	soda	soda	NN
13286	1212	19	mixed	mix	VBN
13286	1212	20	with	with	IN
13286	1212	21	buttermilk	buttermilk	NN
13286	1212	22	,	,	,
13286	1212	23	and	and	CC
13286	1212	24	jam	jam	NNP
13286	1212	25	.	.	.
13286	1213	1	Mix	mix	VB
13286	1213	2	well	well	RB
13286	1213	3	and	and	CC
13286	1213	4	turn	turn	VB
13286	1213	5	into	into	IN
13286	1213	6	Criscoed	Criscoed	NNP
13286	1213	7	pudding	pudding	NN
13286	1213	8	dish	dish	NN
13286	1213	9	and	and	CC
13286	1213	10	bake	bake	NN
13286	1213	11	in	in	RP
13286	1213	12	moderate	moderate	JJ
13286	1213	13	oven	oven	NNP
13286	1213	14	thirty	thirty	CD
13286	1213	15	minutes	minute	NNS
13286	1213	16	or	or	CC
13286	1213	17	until	until	IN
13286	1213	18	firm	firm	JJ
13286	1213	19	.	.	.
13286	1214	1	_	_	NNP
13286	1214	2	For	for	IN
13286	1214	3	sauce	sauce	NN
13286	1214	4	_	_	NNP
13286	1214	5	.	.	.
13286	1215	1	Cream	Cream	NNP
13286	1215	2	Crisco	Crisco	NNP
13286	1215	3	and	and	CC
13286	1215	4	beat	beat	VBD
13286	1215	5	in	in	IN
13286	1215	6	as	as	RB
13286	1215	7	much	much	JJ
13286	1215	8	powdered	powdered	JJ
13286	1215	9	sugar	sugar	NN
13286	1215	10	as	as	IN
13286	1215	11	it	-PRON-	PRP
13286	1215	12	will	will	MD
13286	1215	13	take	take	VB
13286	1215	14	up	up	RP
13286	1215	15	,	,	,
13286	1215	16	add	add	VB
13286	1215	17	salt	salt	NN
13286	1215	18	,	,	,
13286	1215	19	and	and	CC
13286	1215	20	stir	stir	VB
13286	1215	21	over	over	IN
13286	1215	22	boiling	boil	VBG
13286	1215	23	water	water	NN
13286	1215	24	until	until	IN
13286	1215	25	it	-PRON-	PRP
13286	1215	26	becomes	become	VBZ
13286	1215	27	liquid	liquid	JJ
13286	1215	28	,	,	,
13286	1215	29	flavor	flavor	NN
13286	1215	30	with	with	IN
13286	1215	31	vanilla	vanilla	NN
13286	1215	32	extract	extract	NN
13286	1215	33	or	or	CC
13286	1215	34	sherry	sherry	NN
13286	1215	35	,	,	,
13286	1215	36	and	and	CC
13286	1215	37	just	just	RB
13286	1215	38	before	before	IN
13286	1215	39	serving	serve	VBG
13286	1215	40	add	add	VB
13286	1215	41	cream	cream	NN
13286	1215	42	.	.	.
13286	1216	1	Serve	serve	VB
13286	1216	2	hot	hot	JJ
13286	1216	3	with	with	IN
13286	1216	4	pudding	pudding	NN
13286	1216	5	.	.	.
13286	1217	1	SANDWICHES	SANDWICHES	NNP
13286	1217	2	[	[	-LRB-
13286	1217	3	Illustration	illustration	NN
13286	1217	4	]	]	-RRB-
13286	1217	5	If	if	IN
13286	1217	6	the	the	DT
13286	1217	7	slices	slice	NNS
13286	1217	8	of	of	IN
13286	1217	9	bread	bread	NN
13286	1217	10	have	have	VBP
13286	1217	11	to	to	TO
13286	1217	12	be	be	VB
13286	1217	13	spread	spread	VBN
13286	1217	14	with	with	IN
13286	1217	15	butter	butter	NN
13286	1217	16	or	or	CC
13286	1217	17	with	with	IN
13286	1217	18	a	a	DT
13286	1217	19	paste	paste	NN
13286	1217	20	it	-PRON-	PRP
13286	1217	21	should	should	MD
13286	1217	22	be	be	VB
13286	1217	23	done	do	VBN
13286	1217	24	before	before	IN
13286	1217	25	they	-PRON-	PRP
13286	1217	26	are	be	VBP
13286	1217	27	cut	cut	VBN
13286	1217	28	off	off	RP
13286	1217	29	.	.	.
13286	1218	1	The	the	DT
13286	1218	2	slices	slice	NNS
13286	1218	3	should	should	MD
13286	1218	4	not	not	RB
13286	1218	5	be	be	VB
13286	1218	6	cut	cut	VBN
13286	1218	7	thicker	thick	JJR
13286	1218	8	than	than	IN
13286	1218	9	an	an	DT
13286	1218	10	eighth	eighth	NN
13286	1218	11	of	of	IN
13286	1218	12	an	an	DT
13286	1218	13	inch	inch	NN
13286	1218	14	.	.	.
13286	1219	1	When	when	WRB
13286	1219	2	butter	butter	NN
13286	1219	3	is	be	VBZ
13286	1219	4	used	use	VBN
13286	1219	5	there	there	EX
13286	1219	6	must	must	MD
13286	1219	7	just	just	RB
13286	1219	8	be	be	VB
13286	1219	9	enough	enough	JJ
13286	1219	10	of	of	IN
13286	1219	11	it	-PRON-	PRP
13286	1219	12	for	for	IN
13286	1219	13	us	-PRON-	PRP
13286	1219	14	to	to	TO
13286	1219	15	know	know	VB
13286	1219	16	in	in	IN
13286	1219	17	some	some	DT
13286	1219	18	mysterious	mysterious	JJ
13286	1219	19	fashion	fashion	NN
13286	1219	20	that	that	WDT
13286	1219	21	it	-PRON-	PRP
13286	1219	22	is	be	VBZ
13286	1219	23	there	there	RB
13286	1219	24	.	.	.
13286	1220	1	Every	every	DT
13286	1220	2	scrap	scrap	NN
13286	1220	3	of	of	IN
13286	1220	4	a	a	DT
13286	1220	5	sandwich	sandwich	NN
13286	1220	6	should	should	MD
13286	1220	7	be	be	VB
13286	1220	8	eatable	eatable	JJ
13286	1220	9	.	.	.
13286	1221	1	Sandwiches	sandwich	NNS
13286	1221	2	usually	usually	RB
13286	1221	3	are	be	VBP
13286	1221	4	served	serve	VBN
13286	1221	5	on	on	IN
13286	1221	6	folded	fold	VBN
13286	1221	7	napkins	napkin	NNS
13286	1221	8	,	,	,
13286	1221	9	and	and	CC
13286	1221	10	arranged	arrange	VBN
13286	1221	11	in	in	IN
13286	1221	12	circles	circle	NNS
13286	1221	13	,	,	,
13286	1221	14	so	so	IN
13286	1221	15	that	that	IN
13286	1221	16	one	one	NN
13286	1221	17	overlaps	overlap	VBZ
13286	1221	18	the	the	DT
13286	1221	19	other	other	JJ
13286	1221	20	.	.	.
13286	1222	1	It	-PRON-	PRP
13286	1222	2	is	be	VBZ
13286	1222	3	well	well	JJ
13286	1222	4	to	to	TO
13286	1222	5	lay	lay	VB
13286	1222	6	a	a	DT
13286	1222	7	damp	damp	JJ
13286	1222	8	napkin	napkin	NN
13286	1222	9	over	over	IN
13286	1222	10	the	the	DT
13286	1222	11	sandwiches	sandwich	NNS
13286	1222	12	,	,	,
13286	1222	13	if	if	IN
13286	1222	14	they	-PRON-	PRP
13286	1222	15	are	be	VBP
13286	1222	16	not	not	RB
13286	1222	17	wanted	want	VBN
13286	1222	18	immediately	immediately	RB
13286	1222	19	,	,	,
13286	1222	20	in	in	IN
13286	1222	21	order	order	NN
13286	1222	22	to	to	TO
13286	1222	23	keep	keep	VB
13286	1222	24	them	-PRON-	PRP
13286	1222	25	moist	moist	JJ
13286	1222	26	.	.	.
13286	1223	1	To	to	TO
13286	1223	2	make	make	VB
13286	1223	3	superior	superior	JJ
13286	1223	4	sandwich	sandwich	NN
13286	1223	5	butter	butter	NN
13286	1223	6	,	,	,
13286	1223	7	work	work	VB
13286	1223	8	one	one	CD
13286	1223	9	cupful	cupful	NN
13286	1223	10	of	of	IN
13286	1223	11	butter	butter	NN
13286	1223	12	in	in	IN
13286	1223	13	a	a	DT
13286	1223	14	basin	basin	NN
13286	1223	15	with	with	IN
13286	1223	16	a	a	DT
13286	1223	17	clean	clean	JJ
13286	1223	18	and	and	CC
13286	1223	19	dry	dry	JJ
13286	1223	20	wooden	wooden	JJ
13286	1223	21	spoon	spoon	NN
13286	1223	22	until	until	IN
13286	1223	23	soft	soft	JJ
13286	1223	24	;	;	:
13286	1223	25	then	then	RB
13286	1223	26	add	add	VB
13286	1223	27	by	by	IN
13286	1223	28	degrees	degree	NNS
13286	1223	29	half	half	PDT
13286	1223	30	a	a	DT
13286	1223	31	cupful	cupful	NN
13286	1223	32	of	of	IN
13286	1223	33	whipped	whip	VBN
13286	1223	34	cream	cream	NN
13286	1223	35	,	,	,
13286	1223	36	seasoning	seasoning	NN
13286	1223	37	of	of	IN
13286	1223	38	salt	salt	NN
13286	1223	39	and	and	CC
13286	1223	40	mustard	mustard	NN
13286	1223	41	,	,	,
13286	1223	42	and	and	CC
13286	1223	43	put	put	VBD
13286	1223	44	it	-PRON-	PRP
13286	1223	45	in	in	IN
13286	1223	46	a	a	DT
13286	1223	47	cool	cool	JJ
13286	1223	48	place	place	NN
13286	1223	49	until	until	IN
13286	1223	50	required	require	VBN
13286	1223	51	.	.	.
13286	1224	1	Egg	Egg	NNP
13286	1224	2	and	and	CC
13286	1224	3	Anchovy	Anchovy	NNP
13286	1224	4	Sandwiches	Sandwiches	NNP
13286	1224	5	3	3	CD
13286	1224	6	tablespoonfuls	tablespoonful	NNS
13286	1224	7	melted	melt	VBN
13286	1224	8	Crisco	Crisco	NNP
13286	1224	9	10	10	CD
13286	1224	10	anchovies	anchovy	NNS
13286	1224	11	3	3	CD
13286	1224	12	hard	hard	RB
13286	1224	13	-	-	HYPH
13286	1224	14	cooked	cook	VBN
13286	1224	15	eggs	egg	NNS
13286	1224	16	2	2	CD
13286	1224	17	tablespoonfuls	tablespoonful	NNS
13286	1224	18	grated	grate	VBD
13286	1224	19	cheese	cheese	NN
13286	1224	20	1	1	CD
13286	1224	21	teaspoonful	teaspoonful	JJ
13286	1224	22	curry	curry	NN
13286	1224	23	powder	powder	NN
13286	1224	24	1/2	1/2	CD
13286	1224	25	teaspoonful	teaspoonful	JJ
13286	1224	26	lemon	lemon	NN
13286	1224	27	juice	juice	NN
13286	1224	28	Salt	salt	NN
13286	1224	29	to	to	TO
13286	1224	30	taste	taste	VB
13286	1224	31	Brown	brown	JJ
13286	1224	32	bread	bread	NN
13286	1224	33	Watercress	Watercress	NNP
13286	1224	34	Bone	Bone	NNP
13286	1224	35	anchovies	anchovy	NNS
13286	1224	36	,	,	,
13286	1224	37	put	put	VBD
13286	1224	38	them	-PRON-	PRP
13286	1224	39	in	in	IN
13286	1224	40	basin	basin	NN
13286	1224	41	or	or	CC
13286	1224	42	mortar	mortar	NN
13286	1224	43	with	with	IN
13286	1224	44	eggs	egg	NNS
13286	1224	45	,	,	,
13286	1224	46	cheese	cheese	NN
13286	1224	47	,	,	,
13286	1224	48	and	and	CC
13286	1224	49	one	one	CD
13286	1224	50	tablespoonful	tablespoonful	JJ
13286	1224	51	Crisco	Crisco	NNP
13286	1224	52	,	,	,
13286	1224	53	and	and	CC
13286	1224	54	pound	pound	NN
13286	1224	55	all	all	RB
13286	1224	56	well	well	RB
13286	1224	57	together	together	RB
13286	1224	58	.	.	.
13286	1225	1	Mix	mix	VB
13286	1225	2	remaining	remain	VBG
13286	1225	3	Crisco	Crisco	NNP
13286	1225	4	with	with	IN
13286	1225	5	curry	curry	NN
13286	1225	6	powder	powder	NN
13286	1225	7	,	,	,
13286	1225	8	lemon	lemon	NN
13286	1225	9	juice	juice	NN
13286	1225	10	,	,	,
13286	1225	11	and	and	CC
13286	1225	12	salt	salt	NN
13286	1225	13	to	to	IN
13286	1225	14	taste	taste	NN
13286	1225	15	.	.	.
13286	1226	1	Cut	cut	VB
13286	1226	2	some	some	DT
13286	1226	3	thin	thin	JJ
13286	1226	4	brown	brown	JJ
13286	1226	5	bread	bread	NN
13286	1226	6	,	,	,
13286	1226	7	spread	spread	VBN
13286	1226	8	with	with	IN
13286	1226	9	curry	curry	NN
13286	1226	10	mixture	mixture	NN
13286	1226	11	and	and	CC
13286	1226	12	layer	layer	NN
13286	1226	13	of	of	IN
13286	1226	14	anchovy	anchovy	JJ
13286	1226	15	paste	paste	NN
13286	1226	16	.	.	.
13286	1227	1	Lay	lay	VB
13286	1227	2	another	another	DT
13286	1227	3	piece	piece	NN
13286	1227	4	of	of	IN
13286	1227	5	bread	bread	NN
13286	1227	6	on	on	IN
13286	1227	7	top	top	NN
13286	1227	8	,	,	,
13286	1227	9	and	and	CC
13286	1227	10	cut	cut	VBN
13286	1227	11	into	into	IN
13286	1227	12	fancy	fancy	JJ
13286	1227	13	shapes	shape	NNS
13286	1227	14	.	.	.
13286	1228	1	Arrange	arrange	VB
13286	1228	2	on	on	IN
13286	1228	3	a	a	DT
13286	1228	4	lace	lace	NN
13286	1228	5	paper	paper	NN
13286	1228	6	and	and	CC
13286	1228	7	garnish	garnish	NN
13286	1228	8	with	with	IN
13286	1228	9	watercress	watercress	NN
13286	1228	10	.	.	.
13286	1229	1	Sufficient	sufficient	JJ
13286	1229	2	for	for	IN
13286	1229	3	fifteen	fifteen	CD
13286	1229	4	sandwiches	sandwich	NNS
13286	1229	5	.	.	.
13286	1230	1	Fried	Fried	NNP
13286	1230	2	Egg	Egg	NNP
13286	1230	3	Sandwiches	Sandwiches	NNPS
13286	1230	4	2	2	CD
13286	1230	5	tablespoonfuls	tablespoonful	VBZ
13286	1230	6	Crisco	Crisco	NNP
13286	1230	7	4	4	CD
13286	1230	8	hard	hard	RB
13286	1230	9	-	-	HYPH
13286	1230	10	cooked	cook	VBN
13286	1230	11	eggs	egg	NNS
13286	1230	12	2	2	CD
13286	1230	13	tablespoonfuls	tablespoonful	NNS
13286	1230	14	cream	cream	NN
13286	1230	15	Salt	Salt	NNP
13286	1230	16	,	,	,
13286	1230	17	pepper	pepper	NN
13286	1230	18	,	,	,
13286	1230	19	and	and	CC
13286	1230	20	red	red	JJ
13286	1230	21	pepper	pepper	NN
13286	1230	22	to	to	IN
13286	1230	23	taste	taste	NN
13286	1230	24	2	2	CD
13286	1230	25	rasped	rasp	VBN
13286	1230	26	rolls	roll	NNS
13286	1230	27	Fritter	Fritter	NNP
13286	1230	28	batter	batter	NN
13286	1230	29	[	[	-LRB-
13286	1230	30	Illustration	illustration	NN
13286	1230	31	]	]	-RRB-
13286	1230	32	Cut	Cut	NNP
13286	1230	33	hard	hard	RB
13286	1230	34	-	-	HYPH
13286	1230	35	cooked	cook	VBN
13286	1230	36	eggs	egg	NNS
13286	1230	37	free	free	JJ
13286	1230	38	from	from	IN
13286	1230	39	shells	shell	NNS
13286	1230	40	into	into	IN
13286	1230	41	slices	slice	NNS
13286	1230	42	and	and	CC
13286	1230	43	pound	pound	NN
13286	1230	44	with	with	IN
13286	1230	45	Crisco	Crisco	NNP
13286	1230	46	and	and	CC
13286	1230	47	cream	cream	NN
13286	1230	48	to	to	IN
13286	1230	49	a	a	DT
13286	1230	50	paste	paste	NN
13286	1230	51	.	.	.
13286	1231	1	Season	season	NN
13286	1231	2	with	with	IN
13286	1231	3	salt	salt	NN
13286	1231	4	,	,	,
13286	1231	5	pepper	pepper	NN
13286	1231	6	,	,	,
13286	1231	7	and	and	CC
13286	1231	8	red	red	JJ
13286	1231	9	pepper	pepper	NN
13286	1231	10	.	.	.
13286	1232	1	Cut	cut	NN
13286	1232	2	rolls	roll	NNS
13286	1232	3	into	into	IN
13286	1232	4	thin	thin	JJ
13286	1232	5	slices	slice	NNS
13286	1232	6	,	,	,
13286	1232	7	butter	butter	VB
13286	1232	8	them	-PRON-	PRP
13286	1232	9	,	,	,
13286	1232	10	spread	spread	VBD
13286	1232	11	them	-PRON-	PRP
13286	1232	12	with	with	IN
13286	1232	13	the	the	DT
13286	1232	14	mixture	mixture	NN
13286	1232	15	and	and	CC
13286	1232	16	make	make	VB
13286	1232	17	into	into	IN
13286	1232	18	small	small	JJ
13286	1232	19	sandwiches	sandwich	NNS
13286	1232	20	.	.	.
13286	1233	1	Dip	dip	VB
13286	1233	2	each	each	DT
13286	1233	3	sandwich	sandwich	NN
13286	1233	4	into	into	IN
13286	1233	5	some	some	DT
13286	1233	6	prepared	prepared	JJ
13286	1233	7	fritter	fritter	NN
13286	1233	8	batter	batter	NN
13286	1233	9	,	,	,
13286	1233	10	and	and	CC
13286	1233	11	fry	fry	VB
13286	1233	12	to	to	IN
13286	1233	13	golden	golden	NNP
13286	1233	14	brown	brown	NNP
13286	1233	15	in	in	IN
13286	1233	16	hot	hot	JJ
13286	1233	17	Crisco	Crisco	NNP
13286	1233	18	.	.	.
13286	1234	1	Drain	drain	VB
13286	1234	2	and	and	CC
13286	1234	3	serve	serve	VB
13286	1234	4	hot	hot	JJ
13286	1234	5	.	.	.
13286	1235	1	Sufficient	sufficient	JJ
13286	1235	2	for	for	IN
13286	1235	3	twelve	twelve	CD
13286	1235	4	sandwiches	sandwich	NNS
13286	1235	5	.	.	.
13286	1236	1	Hudson	Hudson	NNP
13286	1236	2	Sandwiches	Sandwiches	NNP
13286	1236	3	2	2	CD
13286	1236	4	tablespoonfuls	tablespoonful	VBZ
13286	1236	5	Crisco	Crisco	NNP
13286	1236	6	1/2	1/2	CD
13286	1236	7	lb	lb	XX
13286	1236	8	.	.	.
13286	1237	1	cooked	cooked	NNP
13286	1237	2	meat	meat	NN
13286	1237	3	6	6	CD
13286	1237	4	stoned	stone	VBD
13286	1237	5	olives	olive	NNS
13286	1237	6	1	1	CD
13286	1237	7	teaspoonful	teaspoonful	JJ
13286	1237	8	capers	caper	NNS
13286	1237	9	2	2	CD
13286	1237	10	hard	hard	RB
13286	1237	11	-	-	HYPH
13286	1237	12	cooked	cook	VBN
13286	1237	13	eggs	egg	NNS
13286	1237	14	Salt	salt	NN
13286	1237	15	and	and	CC
13286	1237	16	pepper	pepper	NN
13286	1237	17	to	to	TO
13286	1237	18	taste	taste	VB
13286	1237	19	Crisp	Crisp	NNP
13286	1237	20	lettuce	lettuce	NN
13286	1237	21	leaves	leave	VBZ
13286	1237	22	12	12	CD
13286	1237	23	picked	pick	VBD
13286	1237	24	shrimps	shrimp	VBZ
13286	1237	25	Parsley	Parsley	NNP
13286	1237	26	Brown	Brown	NNP
13286	1237	27	bread	bread	NN
13286	1237	28	Put	Put	VBN
13286	1237	29	through	through	IN
13286	1237	30	food	food	NN
13286	1237	31	chopper	chopper	NN
13286	1237	32	cooked	cook	VBN
13286	1237	33	meat	meat	NN
13286	1237	34	,	,	,
13286	1237	35	olives	olive	NNS
13286	1237	36	,	,	,
13286	1237	37	capers	caper	NNS
13286	1237	38	,	,	,
13286	1237	39	and	and	CC
13286	1237	40	yolks	yolk	NNS
13286	1237	41	of	of	IN
13286	1237	42	hard	hard	JJ
13286	1237	43	cooked	cooked	JJ
13286	1237	44	eggs	egg	NNS
13286	1237	45	,	,	,
13286	1237	46	then	then	RB
13286	1237	47	add	add	VB
13286	1237	48	Crisco	Crisco	NNP
13286	1237	49	and	and	CC
13286	1237	50	seasonings	seasoning	NNS
13286	1237	51	.	.	.
13286	1238	1	Spread	Spread	VBN
13286	1238	2	mixture	mixture	NN
13286	1238	3	on	on	IN
13286	1238	4	slices	slice	NNS
13286	1238	5	of	of	IN
13286	1238	6	buttered	butter	VBN
13286	1238	7	brown	brown	JJ
13286	1238	8	bread	bread	NN
13286	1238	9	,	,	,
13286	1238	10	and	and	CC
13286	1238	11	stamp	stamp	VB
13286	1238	12	them	-PRON-	PRP
13286	1238	13	out	out	RP
13286	1238	14	with	with	IN
13286	1238	15	a	a	DT
13286	1238	16	round	round	JJ
13286	1238	17	cutter	cutter	NN
13286	1238	18	;	;	:
13286	1238	19	sprinkle	sprinkle	VB
13286	1238	20	surfaces	surface	NNS
13286	1238	21	of	of	IN
13286	1238	22	sandwiches	sandwich	NNS
13286	1238	23	with	with	IN
13286	1238	24	chopped	chopped	JJ
13286	1238	25	whites	white	NNS
13286	1238	26	of	of	IN
13286	1238	27	eggs	egg	NNS
13286	1238	28	.	.	.
13286	1239	1	Dish	dish	VB
13286	1239	2	up	up	RP
13286	1239	3	in	in	IN
13286	1239	4	circular	circular	JJ
13286	1239	5	fashion	fashion	NN
13286	1239	6	.	.	.
13286	1240	1	Put	put	VB
13286	1240	2	lettuce	lettuce	NN
13286	1240	3	in	in	IN
13286	1240	4	center	center	NN
13286	1240	5	with	with	IN
13286	1240	6	shrimps	shrimp	NNS
13286	1240	7	and	and	CC
13286	1240	8	a	a	DT
13286	1240	9	few	few	JJ
13286	1240	10	sprigs	sprig	NNS
13286	1240	11	of	of	IN
13286	1240	12	parsley	parsley	NNP
13286	1240	13	.	.	.
13286	1241	1	This	this	DT
13286	1241	2	sandwich	sandwich	NN
13286	1241	3	quite	quite	RB
13286	1241	4	repays	repay	VBZ
13286	1241	5	the	the	DT
13286	1241	6	trouble	trouble	NN
13286	1241	7	of	of	IN
13286	1241	8	making	make	VBG
13286	1241	9	.	.	.
13286	1242	1	Sufficient	sufficient	JJ
13286	1242	2	for	for	IN
13286	1242	3	twenty	twenty	CD
13286	1242	4	sandwiches	sandwich	NNS
13286	1242	5	.	.	.
13286	1243	1	Pimiento	Pimiento	NNP
13286	1243	2	Cheese	Cheese	NNP
13286	1243	3	Sandwiches	sandwich	VBZ
13286	1243	4	2	2	CD
13286	1243	5	tablespoonfuls	tablespoonful	VBZ
13286	1243	6	Crisco	Crisco	NNP
13286	1243	7	1	1	CD
13286	1243	8	cupful	cupful	JJ
13286	1243	9	diced	diced	JJ
13286	1243	10	cheese	cheese	NN
13286	1243	11	1	1	CD
13286	1243	12	teaspoonful	teaspoonful	JJ
13286	1243	13	cornstarch	cornstarch	NN
13286	1243	14	6	6	CD
13286	1243	15	tablespoonfuls	tablespoonful	NNS
13286	1243	16	milk	milk	NN
13286	1243	17	1	1	CD
13286	1243	18	teaspoonful	teaspoonful	JJ
13286	1243	19	salt	salt	NN
13286	1243	20	1	1	CD
13286	1243	21	can	can	MD
13286	1243	22	pimientoes	pimientoes	VB
13286	1243	23	Paprika	Paprika	NNP
13286	1243	24	to	to	TO
13286	1243	25	taste	taste	VB
13286	1243	26	Graham	Graham	NNP
13286	1243	27	bread	bread	NN
13286	1243	28	Put	put	JJ
13286	1243	29	cheese	cheese	NN
13286	1243	30	into	into	IN
13286	1243	31	double	double	JJ
13286	1243	32	boiler	boiler	NN
13286	1243	33	,	,	,
13286	1243	34	add	add	VB
13286	1243	35	Crisco	Crisco	NNP
13286	1243	36	,	,	,
13286	1243	37	cornstarch	cornstarch	NN
13286	1243	38	,	,	,
13286	1243	39	milk	milk	NN
13286	1243	40	,	,	,
13286	1243	41	salt	salt	NN
13286	1243	42	,	,	,
13286	1243	43	and	and	CC
13286	1243	44	paprika	paprika	VB
13286	1243	45	to	to	TO
13286	1243	46	taste	taste	VB
13286	1243	47	and	and	CC
13286	1243	48	stir	stir	VB
13286	1243	49	and	and	CC
13286	1243	50	cook	cook	VBP
13286	1243	51	until	until	IN
13286	1243	52	smooth	smooth	JJ
13286	1243	53	,	,	,
13286	1243	54	then	then	RB
13286	1243	55	add	add	VB
13286	1243	56	pimientoes	pimientoe	NNS
13286	1243	57	cut	cut	VBD
13286	1243	58	into	into	IN
13286	1243	59	small	small	JJ
13286	1243	60	pieces	piece	NNS
13286	1243	61	.	.	.
13286	1244	1	Spread	Spread	VBN
13286	1244	2	between	between	IN
13286	1244	3	buttered	buttered	JJ
13286	1244	4	slices	slice	NNS
13286	1244	5	of	of	IN
13286	1244	6	graham	graham	JJ
13286	1244	7	bread	bread	NN
13286	1244	8	.	.	.
13286	1245	1	Sufficient	sufficient	JJ
13286	1245	2	for	for	IN
13286	1245	3	twenty	twenty	CD
13286	1245	4	-	-	HYPH
13286	1245	5	five	five	CD
13286	1245	6	sandwiches	sandwich	NNS
13286	1245	7	.	.	.
13286	1246	1	Rice	Rice	NNP
13286	1246	2	Sandwiches	Sandwiches	NNP
13286	1246	3	1	1	CD
13286	1246	4	tablespoonful	tablespoonful	JJ
13286	1246	5	Crisco	Crisco	NNP
13286	1246	6	1/2	1/2	CD
13286	1246	7	cupful	cupful	JJ
13286	1246	8	rice	rice	NN
13286	1246	9	1	1	CD
13286	1246	10	sprig	sprig	NNP
13286	1246	11	parsley	parsley	NNP
13286	1246	12	1	1	CD
13286	1246	13	blade	blade	NN
13286	1246	14	mace	mace	NN
13286	1246	15	1	1	CD
13286	1246	16	strip	strip	NNP
13286	1246	17	lemon	lemon	NN
13286	1246	18	peel	peel	NN
13286	1246	19	2	2	CD
13286	1246	20	tablespoonfuls	tablespoonful	NNS
13286	1246	21	chopped	chop	VBN
13286	1246	22	cooked	cooked	JJ
13286	1246	23	liver	liver	NN
13286	1246	24	2	2	CD
13286	1246	25	tablespoonfuls	tablespoonful	NNS
13286	1246	26	chopped	chop	VBN
13286	1246	27	cooked	cooked	JJ
13286	1246	28	ham	ham	NNP
13286	1246	29	Salt	Salt	NNP
13286	1246	30	and	and	CC
13286	1246	31	pepper	pepper	NN
13286	1246	32	to	to	TO
13286	1246	33	taste	taste	VB
13286	1246	34	Bread	Bread	NNP
13286	1246	35	Boil	Boil	NNP
13286	1246	36	rice	rice	NN
13286	1246	37	in	in	IN
13286	1246	38	plenty	plenty	NN
13286	1246	39	of	of	IN
13286	1246	40	boiling	boil	VBG
13286	1246	41	salted	salt	VBN
13286	1246	42	water	water	NN
13286	1246	43	,	,	,
13286	1246	44	add	add	VB
13286	1246	45	parsley	parsley	NN
13286	1246	46	,	,	,
13286	1246	47	mace	mace	NN
13286	1246	48	,	,	,
13286	1246	49	and	and	CC
13286	1246	50	lemon	lemon	NN
13286	1246	51	peel	peel	NN
13286	1246	52	.	.	.
13286	1247	1	When	when	WRB
13286	1247	2	quite	quite	RB
13286	1247	3	tender	tender	JJ
13286	1247	4	strain	strain	NN
13286	1247	5	off	off	RP
13286	1247	6	water	water	NN
13286	1247	7	,	,	,
13286	1247	8	take	take	VB
13286	1247	9	out	out	RP
13286	1247	10	parsley	parsley	NN
13286	1247	11	,	,	,
13286	1247	12	mace	mace	NN
13286	1247	13	,	,	,
13286	1247	14	and	and	CC
13286	1247	15	lemon	lemon	NN
13286	1247	16	,	,	,
13286	1247	17	and	and	CC
13286	1247	18	stir	stir	VB
13286	1247	19	into	into	IN
13286	1247	20	the	the	DT
13286	1247	21	rice	rice	NN
13286	1247	22	,	,	,
13286	1247	23	liver	liver	NN
13286	1247	24	,	,	,
13286	1247	25	Crisco	Crisco	NNP
13286	1247	26	,	,	,
13286	1247	27	ham	ham	NN
13286	1247	28	,	,	,
13286	1247	29	and	and	CC
13286	1247	30	seasonings	seasoning	NNS
13286	1247	31	.	.	.
13286	1248	1	Cut	cut	VB
13286	1248	2	an	an	DT
13286	1248	3	even	even	JJ
13286	1248	4	number	number	NN
13286	1248	5	of	of	IN
13286	1248	6	slices	slice	NNS
13286	1248	7	of	of	IN
13286	1248	8	bread	bread	NN
13286	1248	9	,	,	,
13286	1248	10	spread	spread	VBD
13286	1248	11	mixture	mixture	NN
13286	1248	12	when	when	WRB
13286	1248	13	cold	cold	JJ
13286	1248	14	on	on	IN
13286	1248	15	one	one	CD
13286	1248	16	-	-	HYPH
13286	1248	17	half	half	NN
13286	1248	18	,	,	,
13286	1248	19	and	and	CC
13286	1248	20	cover	cover	VB
13286	1248	21	with	with	IN
13286	1248	22	remaining	remain	VBG
13286	1248	23	slices	slice	NNS
13286	1248	24	of	of	IN
13286	1248	25	bread	bread	NN
13286	1248	26	.	.	.
13286	1249	1	Trim	trim	VB
13286	1249	2	and	and	CC
13286	1249	3	cut	cut	VBN
13286	1249	4	into	into	IN
13286	1249	5	diamond	diamond	NN
13286	1249	6	shapes	shape	NNS
13286	1249	7	.	.	.
13286	1250	1	Sufficient	sufficient	JJ
13286	1250	2	for	for	IN
13286	1250	3	twenty	twenty	CD
13286	1250	4	sandwiches	sandwich	NNS
13286	1250	5	.	.	.
13286	1251	1	Sardine	Sardine	NNP
13286	1251	2	Sandwiches	sandwich	VBZ
13286	1251	3	2	2	CD
13286	1251	4	tablespoonfuls	tablespoonful	NNS
13286	1251	5	melted	melt	VBN
13286	1251	6	Crisco	Crisco	NNP
13286	1251	7	1	1	CD
13286	1251	8	dozen	dozen	NN
13286	1251	9	sardines	sardine	NNS
13286	1251	10	1	1	CD
13286	1251	11	tablespoonful	tablespoonful	JJ
13286	1251	12	whipped	whip	VBN
13286	1251	13	cream	cream	NN
13286	1251	14	1	1	CD
13286	1251	15	tomato	tomato	NNP
13286	1251	16	Salt	Salt	NNP
13286	1251	17	,	,	,
13286	1251	18	pepper	pepper	NN
13286	1251	19	,	,	,
13286	1251	20	and	and	CC
13286	1251	21	paprika	paprika	VBP
13286	1251	22	to	to	TO
13286	1251	23	taste	taste	VB
13286	1251	24	Lettuce	lettuce	NN
13286	1251	25	leaves	leave	VBZ
13286	1251	26	Slices	slice	NNS
13286	1251	27	of	of	IN
13286	1251	28	brown	brown	JJ
13286	1251	29	or	or	CC
13286	1251	30	white	white	JJ
13286	1251	31	bread	bread	NN
13286	1251	32	Bone	bone	NN
13286	1251	33	and	and	CC
13286	1251	34	skin	skin	VB
13286	1251	35	the	the	DT
13286	1251	36	sardines	sardine	NNS
13286	1251	37	,	,	,
13286	1251	38	then	then	RB
13286	1251	39	rub	rub	VB
13286	1251	40	through	through	IN
13286	1251	41	sieve	sieve	NN
13286	1251	42	,	,	,
13286	1251	43	add	add	VB
13286	1251	44	cream	cream	NN
13286	1251	45	,	,	,
13286	1251	46	Crisco	Crisco	NNP
13286	1251	47	,	,	,
13286	1251	48	pulp	pulp	NN
13286	1251	49	of	of	IN
13286	1251	50	tomato	tomato	NNP
13286	1251	51	and	and	CC
13286	1251	52	seasonings	seasoning	NNS
13286	1251	53	and	and	CC
13286	1251	54	mix	mix	VB
13286	1251	55	well	well	RB
13286	1251	56	.	.	.
13286	1252	1	Spread	Spread	VBN
13286	1252	2	mixture	mixture	NN
13286	1252	3	between	between	IN
13286	1252	4	slices	slice	NNS
13286	1252	5	of	of	IN
13286	1252	6	brown	brown	JJ
13286	1252	7	or	or	CC
13286	1252	8	white	white	JJ
13286	1252	9	bread	bread	NN
13286	1252	10	and	and	CC
13286	1252	11	butter	butter	NN
13286	1252	12	,	,	,
13286	1252	13	stamp	stamp	VB
13286	1252	14	out	out	RP
13286	1252	15	in	in	IN
13286	1252	16	rounds	round	NNS
13286	1252	17	,	,	,
13286	1252	18	in	in	IN
13286	1252	19	center	center	NN
13286	1252	20	of	of	IN
13286	1252	21	each	each	DT
13286	1252	22	round	round	JJ
13286	1252	23	force	force	NN
13286	1252	24	a	a	DT
13286	1252	25	row	row	NN
13286	1252	26	of	of	IN
13286	1252	27	whipped	whip	VBN
13286	1252	28	cream	cream	NN
13286	1252	29	seasoned	season	VBN
13286	1252	30	with	with	IN
13286	1252	31	salt	salt	NN
13286	1252	32	and	and	CC
13286	1252	33	red	red	JJ
13286	1252	34	pepper	pepper	NN
13286	1252	35	,	,	,
13286	1252	36	place	place	NN
13286	1252	37	small	small	JJ
13286	1252	38	stamped	stamp	VBD
13286	1252	39	out	out	RP
13286	1252	40	leaves	leave	NNS
13286	1252	41	of	of	IN
13286	1252	42	lettuce	lettuce	NN
13286	1252	43	round	round	IN
13286	1252	44	the	the	DT
13286	1252	45	cream	cream	NN
13286	1252	46	.	.	.
13286	1253	1	Sufficient	sufficient	JJ
13286	1253	2	for	for	IN
13286	1253	3	twelve	twelve	CD
13286	1253	4	sandwiches	sandwich	NNS
13286	1253	5	.	.	.
13286	1254	1	Tomato	Tomato	NNP
13286	1254	2	Sandwiches	Sandwiches	NNP
13286	1254	3	2	2	CD
13286	1254	4	tablespoonfuls	tablespoonful	VBZ
13286	1254	5	Crisco	Crisco	NNP
13286	1254	6	1	1	CD
13286	1254	7	cupful	cupful	JJ
13286	1254	8	water	water	NN
13286	1254	9	1/2	1/2	CD
13286	1254	10	cupful	cupful	JJ
13286	1254	11	vinegar	vinegar	NN
13286	1254	12	2	2	CD
13286	1254	13	eggs	egg	NNS
13286	1254	14	well	well	RB
13286	1254	15	beaten	beat	VBN
13286	1254	16	1	1	CD
13286	1254	17	teaspoonful	teaspoonful	JJ
13286	1254	18	salt	salt	NN
13286	1254	19	1	1	CD
13286	1254	20	teaspoonful	teaspoonful	JJ
13286	1254	21	mustard	mustard	NN
13286	1254	22	1	1	CD
13286	1254	23	tablespoonful	tablespoonful	JJ
13286	1254	24	flour	flour	NN
13286	1254	25	1	1	CD
13286	1254	26	-	-	HYPH
13286	1254	27	1/2	1/2	CD
13286	1254	28	tablespoonfuls	tablespoonful	NNS
13286	1254	29	sugar	sugar	NN
13286	1254	30	Few	few	JJ
13286	1254	31	grains	grain	VBZ
13286	1254	32	red	red	JJ
13286	1254	33	pepper	pepper	NN
13286	1254	34	Firm	firm	NN
13286	1254	35	ripe	ripe	JJ
13286	1254	36	tomatoes	tomato	NNS
13286	1254	37	Bread	bread	NN
13286	1254	38	Whipped	Whipped	NNP
13286	1254	39	cream	cream	NN
13286	1254	40	Mix	Mix	NNP
13286	1254	41	sugar	sugar	NN
13286	1254	42	,	,	,
13286	1254	43	flour	flour	NN
13286	1254	44	,	,	,
13286	1254	45	salt	salt	NN
13286	1254	46	,	,	,
13286	1254	47	mustard	mustard	NN
13286	1254	48	and	and	CC
13286	1254	49	red	red	JJ
13286	1254	50	pepper	pepper	NN
13286	1254	51	together	together	RB
13286	1254	52	,	,	,
13286	1254	53	add	add	VB
13286	1254	54	eggs	egg	NNS
13286	1254	55	,	,	,
13286	1254	56	vinegar	vinegar	NN
13286	1254	57	,	,	,
13286	1254	58	Crisco	Crisco	NNP
13286	1254	59	,	,	,
13286	1254	60	and	and	CC
13286	1254	61	water	water	NN
13286	1254	62	and	and	CC
13286	1254	63	cook	cook	NN
13286	1254	64	in	in	IN
13286	1254	65	double	double	JJ
13286	1254	66	boiler	boiler	NN
13286	1254	67	until	until	IN
13286	1254	68	thick	thick	JJ
13286	1254	69	,	,	,
13286	1254	70	stirring	stir	VBG
13286	1254	71	all	all	PDT
13286	1254	72	the	the	DT
13286	1254	73	time	time	NN
13286	1254	74	.	.	.
13286	1255	1	To	to	IN
13286	1255	2	every	every	DT
13286	1255	3	tablespoonful	tablespoonful	NN
13286	1255	4	of	of	IN
13286	1255	5	dressing	dress	VBG
13286	1255	6	add	add	VB
13286	1255	7	equal	equal	JJ
13286	1255	8	quantity	quantity	NN
13286	1255	9	of	of	IN
13286	1255	10	whipped	whip	VBN
13286	1255	11	cream	cream	NN
13286	1255	12	.	.	.
13286	1256	1	Skin	skin	NN
13286	1256	2	and	and	CC
13286	1256	3	slice	slice	NN
13286	1256	4	tomatoes	tomato	NNS
13286	1256	5	very	very	RB
13286	1256	6	thin	thin	JJ
13286	1256	7	,	,	,
13286	1256	8	dip	dip	NN
13286	1256	9	slices	slice	VBZ
13286	1256	10	into	into	IN
13286	1256	11	dressing	dressing	NN
13286	1256	12	and	and	CC
13286	1256	13	place	place	NN
13286	1256	14	between	between	IN
13286	1256	15	thin	thin	JJ
13286	1256	16	slices	slice	NNS
13286	1256	17	of	of	IN
13286	1256	18	buttered	butter	VBN
13286	1256	19	bread	bread	NN
13286	1256	20	.	.	.
13286	1257	1	Cut	cut	VB
13286	1257	2	into	into	IN
13286	1257	3	finger	finger	NN
13286	1257	4	shaped	shaped	JJ
13286	1257	5	pieces	piece	NNS
13286	1257	6	.	.	.
13286	1258	1	Sufficient	sufficient	JJ
13286	1258	2	for	for	IN
13286	1258	3	thirty	thirty	CD
13286	1258	4	sandwiches	sandwich	NNS
13286	1258	5	.	.	.
13286	1259	1	Tomato	Tomato	NNP
13286	1259	2	and	and	CC
13286	1259	3	Horseradish	Horseradish	NNP
13286	1259	4	Sandwiches	Sandwiches	NNPS
13286	1259	5	1	1	CD
13286	1259	6	tablespoonful	tablespoonful	JJ
13286	1259	7	Crisco	Crisco	NNP
13286	1259	8	1/4	1/4	CD
13286	1259	9	cupful	cupful	JJ
13286	1259	10	grated	grate	VBN
13286	1259	11	horseradish	horseradish	NN
13286	1259	12	1	1	CD
13286	1259	13	tomato	tomato	NNP
13286	1259	14	Bread	Bread	NNP
13286	1259	15	1/4	1/4	CD
13286	1259	16	cupful	cupful	JJ
13286	1259	17	mayonnaise	mayonnaise	NN
13286	1259	18	Salt	Salt	NNP
13286	1259	19	and	and	CC
13286	1259	20	paprika	paprika	VBZ
13286	1259	21	to	to	TO
13286	1259	22	taste	taste	VB
13286	1259	23	Parsley	Parsley	NNP
13286	1259	24	Mix	Mix	NNP
13286	1259	25	Crisco	Crisco	NNP
13286	1259	26	,	,	,
13286	1259	27	horseradish	horseradish	NNP
13286	1259	28	,	,	,
13286	1259	29	and	and	CC
13286	1259	30	mayonnaise	mayonnaise	VB
13286	1259	31	together	together	RB
13286	1259	32	.	.	.
13286	1260	1	Skin	skin	NN
13286	1260	2	and	and	CC
13286	1260	3	slice	slice	VB
13286	1260	4	tomato	tomato	NNP
13286	1260	5	,	,	,
13286	1260	6	sprinkle	sprinkle	VB
13286	1260	7	with	with	IN
13286	1260	8	salt	salt	NN
13286	1260	9	and	and	CC
13286	1260	10	paprika	paprika	NNS
13286	1260	11	.	.	.
13286	1261	1	Spread	Spread	VBN
13286	1261	2	thin	thin	JJ
13286	1261	3	slices	slice	NNS
13286	1261	4	of	of	IN
13286	1261	5	bread	bread	NN
13286	1261	6	and	and	CC
13286	1261	7	butter	butter	NN
13286	1261	8	with	with	IN
13286	1261	9	Crisco	Crisco	NNP
13286	1261	10	mixture	mixture	NN
13286	1261	11	,	,	,
13286	1261	12	and	and	CC
13286	1261	13	put	put	VBD
13286	1261	14	sliced	sliced	JJ
13286	1261	15	tomato	tomato	NN
13286	1261	16	between	between	IN
13286	1261	17	,	,	,
13286	1261	18	cut	cut	VBN
13286	1261	19	into	into	IN
13286	1261	20	fancy	fancy	JJ
13286	1261	21	shapes	shape	NNS
13286	1261	22	and	and	CC
13286	1261	23	garnish	garnish	VB
13286	1261	24	with	with	IN
13286	1261	25	parsley	parsley	NN
13286	1261	26	.	.	.
13286	1262	1	Sufficient	sufficient	JJ
13286	1262	2	for	for	IN
13286	1262	3	ten	ten	CD
13286	1262	4	sandwiches	sandwich	NNS
13286	1262	5	.	.	.
13286	1263	1	PASTRIES	pastry	NNS
13286	1263	2	[	[	-LRB-
13286	1263	3	Illustration	illustration	NN
13286	1263	4	]	]	-RRB-
13286	1263	5	There	there	EX
13286	1263	6	are	be	VBP
13286	1263	7	two	two	CD
13286	1263	8	principal	principal	JJ
13286	1263	9	divisions	division	NNS
13286	1263	10	,	,	,
13286	1263	11	within	within	IN
13286	1263	12	which	which	WDT
13286	1263	13	all	all	DT
13286	1263	14	varieties	variety	NNS
13286	1263	15	may	may	MD
13286	1263	16	be	be	VB
13286	1263	17	included	include	VBN
13286	1263	18	,	,	,
13286	1263	19	viz	viz	NN
13286	1263	20	:	:	:
13286	1263	21	1	1	CD
13286	1263	22	.	.	.
13286	1264	1	Short	short	JJ
13286	1264	2	or	or	CC
13286	1264	3	plain	plain	JJ
13286	1264	4	pastries	pastry	NNS
13286	1264	5	.	.	.
13286	1265	1	2	2	LS
13286	1265	2	.	.	.
13286	1266	1	Flaky	flaky	JJ
13286	1266	2	pastries	pastry	NNS
13286	1266	3	.	.	.
13286	1267	1	Of	of	IN
13286	1267	2	these	these	DT
13286	1267	3	,	,	,
13286	1267	4	the	the	DT
13286	1267	5	former	former	JJ
13286	1267	6	includes	include	VBZ
13286	1267	7	all	all	DT
13286	1267	8	pastes	paste	NNS
13286	1267	9	in	in	IN
13286	1267	10	which	which	WDT
13286	1267	11	the	the	DT
13286	1267	12	fat	fat	NN
13286	1267	13	is	be	VBZ
13286	1267	14	mixed	mix	VBN
13286	1267	15	evenly	evenly	RB
13286	1267	16	with	with	IN
13286	1267	17	the	the	DT
13286	1267	18	dough	dough	NN
13286	1267	19	throughout	throughout	IN
13286	1267	20	;	;	:
13286	1267	21	the	the	DT
13286	1267	22	latter	latter	JJ
13286	1267	23	,	,	,
13286	1267	24	those	those	DT
13286	1267	25	in	in	IN
13286	1267	26	which	which	WDT
13286	1267	27	,	,	,
13286	1267	28	by	by	IN
13286	1267	29	one	one	CD
13286	1267	30	means	mean	VBZ
13286	1267	31	or	or	CC
13286	1267	32	another	another	DT
13286	1267	33	,	,	,
13286	1267	34	the	the	DT
13286	1267	35	two	two	CD
13286	1267	36	are	be	VBP
13286	1267	37	arranged	arrange	VBN
13286	1267	38	in	in	IN
13286	1267	39	alternate	alternate	JJ
13286	1267	40	layers	layer	NNS
13286	1267	41	.	.	.
13286	1268	1	The	the	DT
13286	1268	2	short	short	JJ
13286	1268	3	pastes	paste	NNS
13286	1268	4	are	be	VBP
13286	1268	5	the	the	DT
13286	1268	6	simplest	simple	JJS
13286	1268	7	,	,	,
13286	1268	8	and	and	CC
13286	1268	9	for	for	IN
13286	1268	10	this	this	DT
13286	1268	11	reason	reason	NN
13286	1268	12	should	should	MD
13286	1268	13	be	be	VB
13286	1268	14	experimented	experiment	VBN
13286	1268	15	on	on	IN
13286	1268	16	to	to	TO
13286	1268	17	begin	begin	VB
13286	1268	18	with	with	IN
13286	1268	19	.	.	.
13286	1269	1	With	with	IN
13286	1269	2	pastry	pastry	NN
13286	1269	3	,	,	,
13286	1269	4	a	a	DT
13286	1269	5	good	good	JJ
13286	1269	6	deal	deal	NN
13286	1269	7	always	always	RB
13286	1269	8	depends	depend	VBZ
13286	1269	9	on	on	IN
13286	1269	10	the	the	DT
13286	1269	11	mixing	mixing	NN
13286	1269	12	.	.	.
13286	1270	1	The	the	DT
13286	1270	2	best	good	JJS
13286	1270	3	way	way	NN
13286	1270	4	is	be	VBZ
13286	1270	5	to	to	TO
13286	1270	6	measure	measure	VB
13286	1270	7	out	out	RP
13286	1270	8	the	the	DT
13286	1270	9	average	average	JJ
13286	1270	10	quantity	quantity	NN
13286	1270	11	of	of	IN
13286	1270	12	liquid	liquid	NN
13286	1270	13	,	,	,
13286	1270	14	to	to	TO
13286	1270	15	pour	pour	VB
13286	1270	16	about	about	RB
13286	1270	17	three	three	CD
13286	1270	18	-	-	HYPH
13286	1270	19	quarters	quarter	NNS
13286	1270	20	of	of	IN
13286	1270	21	this	this	DT
13286	1270	22	gradually	gradually	RB
13286	1270	23	into	into	IN
13286	1270	24	the	the	DT
13286	1270	25	flour	flour	NN
13286	1270	26	,	,	,
13286	1270	27	at	at	IN
13286	1270	28	the	the	DT
13286	1270	29	same	same	JJ
13286	1270	30	time	time	NN
13286	1270	31	stirring	stir	VBG
13286	1270	32	this	this	DT
13286	1270	33	briskly	briskly	RB
13286	1270	34	with	with	IN
13286	1270	35	a	a	DT
13286	1270	36	knife	knife	NN
13286	1270	37	,	,	,
13286	1270	38	so	so	IN
13286	1270	39	as	as	IN
13286	1270	40	to	to	TO
13286	1270	41	get	get	VB
13286	1270	42	it	-PRON-	PRP
13286	1270	43	evenly	evenly	RB
13286	1270	44	moistened	moisten	VBN
13286	1270	45	,	,	,
13286	1270	46	and	and	CC
13286	1270	47	then	then	RB
13286	1270	48	add	add	VB
13286	1270	49	,	,	,
13286	1270	50	in	in	IN
13286	1270	51	very	very	RB
13286	1270	52	small	small	JJ
13286	1270	53	quantities	quantity	NNS
13286	1270	54	at	at	IN
13286	1270	55	a	a	DT
13286	1270	56	time	time	NN
13286	1270	57	,	,	,
13286	1270	58	as	as	RB
13286	1270	59	much	much	RB
13286	1270	60	more	more	JJR
13286	1270	61	water	water	NN
13286	1270	62	as	as	IN
13286	1270	63	may	may	MD
13286	1270	64	be	be	VB
13286	1270	65	needed	need	VBN
13286	1270	66	.	.	.
13286	1271	1	To	to	TO
13286	1271	2	see	see	VB
13286	1271	3	,	,	,
13286	1271	4	in	in	IN
13286	1271	5	this	this	DT
13286	1271	6	way	way	NN
13286	1271	7	,	,	,
13286	1271	8	when	when	WRB
13286	1271	9	the	the	DT
13286	1271	10	flour	flour	NN
13286	1271	11	has	have	VBZ
13286	1271	12	been	be	VBN
13286	1271	13	moistened	moisten	VBN
13286	1271	14	enough	enough	RB
13286	1271	15	,	,	,
13286	1271	16	is	be	VBZ
13286	1271	17	easy	easy	JJ
13286	1271	18	.	.	.
13286	1272	1	By	by	IN
13286	1272	2	the	the	DT
13286	1272	3	time	time	NN
13286	1272	4	the	the	DT
13286	1272	5	first	first	JJ
13286	1272	6	three	three	CD
13286	1272	7	parts	part	NNS
13286	1272	8	of	of	IN
13286	1272	9	water	water	NN
13286	1272	10	have	have	VBP
13286	1272	11	been	be	VBN
13286	1272	12	put	put	VBN
13286	1272	13	in	in	RP
13286	1272	14	,	,	,
13286	1272	15	most	most	JJS
13286	1272	16	of	of	IN
13286	1272	17	it	-PRON-	PRP
13286	1272	18	will	will	MD
13286	1272	19	have	have	VB
13286	1272	20	stuck	stick	VBN
13286	1272	21	together	together	RB
13286	1272	22	in	in	IN
13286	1272	23	little	little	JJ
13286	1272	24	separate	separate	JJ
13286	1272	25	rolls	roll	NNS
13286	1272	26	;	;	:
13286	1272	27	if	if	IN
13286	1272	28	on	on	IN
13286	1272	29	pressing	press	VBG
13286	1272	30	these	these	DT
13286	1272	31	they	-PRON-	PRP
13286	1272	32	should	should	MD
13286	1272	33	not	not	RB
13286	1272	34	only	only	RB
13286	1272	35	cling	cle	VBG
13286	1272	36	together	together	RB
13286	1272	37	,	,	,
13286	1272	38	but	but	CC
13286	1272	39	readily	readily	RB
13286	1272	40	collect	collect	VB
13286	1272	41	about	about	IN
13286	1272	42	them	-PRON-	PRP
13286	1272	43	whatever	whatever	WDT
13286	1272	44	loose	loose	JJ
13286	1272	45	flour	flour	NN
13286	1272	46	there	there	EX
13286	1272	47	may	may	MD
13286	1272	48	be	be	VB
13286	1272	49	,	,	,
13286	1272	50	sufficient	sufficient	JJ
13286	1272	51	moisture	moisture	NN
13286	1272	52	will	will	MD
13286	1272	53	have	have	VB
13286	1272	54	been	be	VBN
13286	1272	55	added	add	VBN
13286	1272	56	;	;	:
13286	1272	57	but	but	CC
13286	1272	58	so	so	RB
13286	1272	59	long	long	RB
13286	1272	60	as	as	IN
13286	1272	61	the	the	DT
13286	1272	62	mixture	mixture	NN
13286	1272	63	,	,	,
13286	1272	64	when	when	WRB
13286	1272	65	pressed	press	VBN
13286	1272	66	,	,	,
13286	1272	67	remains	remain	VBZ
13286	1272	68	to	to	IN
13286	1272	69	some	some	DT
13286	1272	70	degree	degree	NN
13286	1272	71	crumbly	crumbly	RB
13286	1272	72	,	,	,
13286	1272	73	it	-PRON-	PRP
13286	1272	74	is	be	VBZ
13286	1272	75	a	a	DT
13286	1272	76	sign	sign	NN
13286	1272	77	that	that	IN
13286	1272	78	a	a	DT
13286	1272	79	little	little	RB
13286	1272	80	more	more	JJR
13286	1272	81	water	water	NN
13286	1272	82	is	be	VBZ
13286	1272	83	required	require	VBN
13286	1272	84	.	.	.
13286	1273	1	When	when	WRB
13286	1273	2	done	do	VBN
13286	1273	3	,	,	,
13286	1273	4	the	the	DT
13286	1273	5	paste	paste	NN
13286	1273	6	should	should	MD
13286	1273	7	stick	stick	VB
13286	1273	8	together	together	RB
13286	1273	9	,	,	,
13286	1273	10	but	but	CC
13286	1273	11	should	should	MD
13286	1273	12	not	not	RB
13286	1273	13	adhere	adhere	VB
13286	1273	14	either	either	RB
13286	1273	15	to	to	IN
13286	1273	16	the	the	DT
13286	1273	17	hands	hand	NNS
13286	1273	18	or	or	CC
13286	1273	19	to	to	IN
13286	1273	20	the	the	DT
13286	1273	21	basin	basin	NN
13286	1273	22	.	.	.
13286	1274	1	If	if	IN
13286	1274	2	it	-PRON-	PRP
13286	1274	3	does	do	VBZ
13286	1274	4	this	this	DT
13286	1274	5	it	-PRON-	PRP
13286	1274	6	is	be	VBZ
13286	1274	7	too	too	RB
13286	1274	8	wet	wet	JJ
13286	1274	9	,	,	,
13286	1274	10	and	and	CC
13286	1274	11	more	more	JJR
13286	1274	12	flour	flour	NN
13286	1274	13	must	must	MD
13286	1274	14	be	be	VB
13286	1274	15	dusted	dust	VBN
13286	1274	16	over	over	IN
13286	1274	17	it	-PRON-	PRP
13286	1274	18	and	and	CC
13286	1274	19	kneaded	knead	VBN
13286	1274	20	in	in	RP
13286	1274	21	till	till	IN
13286	1274	22	the	the	DT
13286	1274	23	surplus	surplus	NN
13286	1274	24	moisture	moisture	NN
13286	1274	25	has	have	VBZ
13286	1274	26	been	be	VBN
13286	1274	27	absorbed	absorb	VBN
13286	1274	28	.	.	.
13286	1275	1	A	a	DT
13286	1275	2	sure	sure	JJ
13286	1275	3	sign	sign	NN
13286	1275	4	of	of	IN
13286	1275	5	its	-PRON-	PRP$
13286	1275	6	having	have	VBG
13286	1275	7	been	be	VBN
13286	1275	8	mixed	mix	VBN
13286	1275	9	properly	properly	RB
13286	1275	10	is	be	VBZ
13286	1275	11	when	when	WRB
13286	1275	12	it	-PRON-	PRP
13286	1275	13	can	can	MD
13286	1275	14	be	be	VB
13286	1275	15	rolled	roll	VBN
13286	1275	16	into	into	IN
13286	1275	17	a	a	DT
13286	1275	18	lump	lump	NN
13286	1275	19	,	,	,
13286	1275	20	and	and	CC
13286	1275	21	the	the	DT
13286	1275	22	basin	basin	NN
13286	1275	23	wiped	wipe	VBD
13286	1275	24	out	out	RP
13286	1275	25	cleanly	cleanly	RB
13286	1275	26	with	with	IN
13286	1275	27	it	-PRON-	PRP
13286	1275	28	,	,	,
13286	1275	29	as	as	IN
13286	1275	30	with	with	IN
13286	1275	31	a	a	DT
13286	1275	32	cloth	cloth	NN
13286	1275	33	.	.	.
13286	1276	1	To	to	TO
13286	1276	2	roll	roll	VB
13286	1276	3	out	out	RP
13286	1276	4	,	,	,
13286	1276	5	flour	flour	VB
13286	1276	6	the	the	DT
13286	1276	7	pastry	pastry	NNP
13286	1276	8	board	board	NN
13286	1276	9	slightly	slightly	RB
13286	1276	10	,	,	,
13286	1276	11	lay	lie	VBD
13286	1276	12	the	the	DT
13286	1276	13	dough	dough	NN
13286	1276	14	on	on	IN
13286	1276	15	it	-PRON-	PRP
13286	1276	16	,	,	,
13286	1276	17	and	and	CC
13286	1276	18	form	form	VB
13286	1276	19	it	-PRON-	PRP
13286	1276	20	into	into	IN
13286	1276	21	a	a	DT
13286	1276	22	neat	neat	JJ
13286	1276	23	,	,	,
13286	1276	24	flat	flat	JJ
13286	1276	25	oblong	oblong	JJ
13286	1276	26	shape	shape	NN
13286	1276	27	.	.	.
13286	1277	1	[	[	-LRB-
13286	1277	2	Illustration	illustration	NN
13286	1277	3	]	]	-RRB-
13286	1277	4	Press	press	VB
13286	1277	5	it	-PRON-	PRP
13286	1277	6	out	out	RP
13286	1277	7	first	first	RB
13286	1277	8	a	a	DT
13286	1277	9	little	little	JJ
13286	1277	10	with	with	IN
13286	1277	11	the	the	DT
13286	1277	12	roller	roller	NN
13286	1277	13	,	,	,
13286	1277	14	and	and	CC
13286	1277	15	then	then	RB
13286	1277	16	roll	roll	VB
13286	1277	17	with	with	IN
13286	1277	18	short	short	JJ
13286	1277	19	,	,	,
13286	1277	20	quick	quick	JJ
13286	1277	21	strokes	stroke	NNS
13286	1277	22	to	to	IN
13286	1277	23	the	the	DT
13286	1277	24	thickness	thickness	NN
13286	1277	25	required	require	VBN
13286	1277	26	.	.	.
13286	1278	1	Always	always	RB
13286	1278	2	roll	roll	VB
13286	1278	3	straight	straight	JJ
13286	1278	4	forwards	forward	NNS
13286	1278	5	,	,	,
13286	1278	6	neither	neither	CC
13286	1278	7	sideways	sideways	RB
13286	1278	8	nor	nor	CC
13286	1278	9	obliquely	obliquely	RB
13286	1278	10	.	.	.
13286	1279	1	If	if	IN
13286	1279	2	the	the	DT
13286	1279	3	paste	paste	NN
13286	1279	4	wants	want	VBZ
13286	1279	5	widening	widening	NN
13286	1279	6	,	,	,
13286	1279	7	alter	alter	VB
13286	1279	8	its	-PRON-	PRP$
13286	1279	9	position	position	NN
13286	1279	10	,	,	,
13286	1279	11	not	not	RB
13286	1279	12	the	the	DT
13286	1279	13	direction	direction	NN
13286	1279	14	of	of	IN
13286	1279	15	the	the	DT
13286	1279	16	rolling	rolling	NN
13286	1279	17	.	.	.
13286	1280	1	At	at	IN
13286	1280	2	the	the	DT
13286	1280	3	beginning	beginning	NN
13286	1280	4	of	of	IN
13286	1280	5	each	each	DT
13286	1280	6	stroke	stroke	NN
13286	1280	7	,	,	,
13286	1280	8	bring	bring	VB
13286	1280	9	the	the	DT
13286	1280	10	roller	roller	NN
13286	1280	11	rather	rather	RB
13286	1280	12	sharply	sharply	RB
13286	1280	13	down	down	RB
13286	1280	14	,	,	,
13286	1280	15	so	so	IN
13286	1280	16	as	as	IN
13286	1280	17	to	to	TO
13286	1280	18	drive	drive	VB
13286	1280	19	out	out	RP
13286	1280	20	the	the	DT
13286	1280	21	paste	paste	NN
13286	1280	22	in	in	IN
13286	1280	23	front	front	NN
13286	1280	24	of	of	IN
13286	1280	25	it	-PRON-	PRP
13286	1280	26	,	,	,
13286	1280	27	and	and	CC
13286	1280	28	take	take	VB
13286	1280	29	especial	especial	JJ
13286	1280	30	care	care	NN
13286	1280	31	in	in	IN
13286	1280	32	rolling	roll	VBG
13286	1280	33	to	to	TO
13286	1280	34	stop	stop	VB
13286	1280	35	always	always	RB
13286	1280	36	just	just	RB
13286	1280	37	short	short	JJ
13286	1280	38	of	of	IN
13286	1280	39	the	the	DT
13286	1280	40	edges	edge	NNS
13286	1280	41	.	.	.
13286	1281	1	Short	short	JJ
13286	1281	2	pastry	pastry	NN
13286	1281	3	differs	differ	VBZ
13286	1281	4	from	from	IN
13286	1281	5	the	the	DT
13286	1281	6	flaky	flaky	JJ
13286	1281	7	pastries	pastry	NNS
13286	1281	8	in	in	IN
13286	1281	9	requiring	require	VBG
13286	1281	10	but	but	CC
13286	1281	11	one	one	CD
13286	1281	12	rolling	roll	VBG
13286	1281	13	out	out	RP
13286	1281	14	.	.	.
13286	1282	1	It	-PRON-	PRP
13286	1282	2	should	should	MD
13286	1282	3	be	be	VB
13286	1282	4	handled	handle	VBN
13286	1282	5	and	and	CC
13286	1282	6	rolled	roll	VBN
13286	1282	7	as	as	RB
13286	1282	8	little	little	JJ
13286	1282	9	as	as	IN
13286	1282	10	possible	possible	JJ
13286	1282	11	and	and	CC
13286	1282	12	when	when	WRB
13286	1282	13	carefully	carefully	RB
13286	1282	14	made	make	VBN
13286	1282	15	it	-PRON-	PRP
13286	1282	16	should	should	MD
13286	1282	17	not	not	RB
13286	1282	18	be	be	VB
13286	1282	19	in	in	IN
13286	1282	20	the	the	DT
13286	1282	21	least	least	JJS
13286	1282	22	leathery	leathery	NN
13286	1282	23	or	or	CC
13286	1282	24	tough	tough	JJ
13286	1282	25	.	.	.
13286	1283	1	Air	air	NN
13286	1283	2	in	in	IN
13286	1283	3	this	this	DT
13286	1283	4	method	method	NN
13286	1283	5	is	be	VBZ
13286	1283	6	mixed	mix	VBN
13286	1283	7	equally	equally	RB
13286	1283	8	throughout	throughout	IN
13286	1283	9	the	the	DT
13286	1283	10	paste	paste	NN
13286	1283	11	,	,	,
13286	1283	12	and	and	CC
13286	1283	13	when	when	WRB
13286	1283	14	it	-PRON-	PRP
13286	1283	15	expands	expand	VBZ
13286	1283	16	in	in	IN
13286	1283	17	the	the	DT
13286	1283	18	oven	oven	NN
13286	1283	19	raises	raise	VBZ
13286	1283	20	the	the	DT
13286	1283	21	paste	paste	NN
13286	1283	22	in	in	IN
13286	1283	23	all	all	DT
13286	1283	24	directions	direction	NNS
13286	1283	25	.	.	.
13286	1284	1	The	the	DT
13286	1284	2	flakiness	flakiness	NN
13286	1284	3	of	of	IN
13286	1284	4	pastry	pastry	NN
13286	1284	5	depends	depend	VBZ
13286	1284	6	upon	upon	IN
13286	1284	7	the	the	DT
13286	1284	8	kind	kind	NN
13286	1284	9	and	and	CC
13286	1284	10	amount	amount	NN
13286	1284	11	of	of	IN
13286	1284	12	shortening	shorten	VBG
13286	1284	13	used	use	VBN
13286	1284	14	.	.	.
13286	1285	1	Crisco	Crisco	NNP
13286	1285	2	makes	make	VBZ
13286	1285	3	tenderer	tenderer	NN
13286	1285	4	crust	crust	NN
13286	1285	5	than	than	IN
13286	1285	6	either	either	DT
13286	1285	7	lard	lard	NN
13286	1285	8	or	or	CC
13286	1285	9	butter	butter	NN
13286	1285	10	.	.	.
13286	1286	1	Make	make	VB
13286	1286	2	pastry	pastry	NN
13286	1286	3	in	in	IN
13286	1286	4	a	a	DT
13286	1286	5	cool	cool	JJ
13286	1286	6	atmosphere	atmosphere	NN
13286	1286	7	and	and	CC
13286	1286	8	on	on	IN
13286	1286	9	a	a	DT
13286	1286	10	cool	cool	JJ
13286	1286	11	surface	surface	NN
13286	1286	12	.	.	.
13286	1287	1	The	the	DT
13286	1287	2	lightness	lightness	NN
13286	1287	3	of	of	IN
13286	1287	4	pastry	pastry	NN
13286	1287	5	depends	depend	VBZ
13286	1287	6	largely	largely	RB
13286	1287	7	upon	upon	IN
13286	1287	8	the	the	DT
13286	1287	9	light	light	NN
13286	1287	10	handling	handle	VBG
13286	1287	11	in	in	IN
13286	1287	12	blending	blend	VBG
13286	1287	13	the	the	DT
13286	1287	14	Crisco	Crisco	NNP
13286	1287	15	with	with	IN
13286	1287	16	the	the	DT
13286	1287	17	flour	flour	NN
13286	1287	18	and	and	CC
13286	1287	19	in	in	IN
13286	1287	20	the	the	DT
13286	1287	21	rolling	rolling	NN
13286	1287	22	of	of	IN
13286	1287	23	the	the	DT
13286	1287	24	pastry	pastry	NN
13286	1287	25	upon	upon	IN
13286	1287	26	the	the	DT
13286	1287	27	board	board	NN
13286	1287	28	.	.	.
13286	1288	1	The	the	DT
13286	1288	2	best	good	JJS
13286	1288	3	results	result	NNS
13286	1288	4	are	be	VBP
13286	1288	5	obtained	obtain	VBN
13286	1288	6	by	by	IN
13286	1288	7	cutting	cut	VBG
13286	1288	8	the	the	DT
13286	1288	9	Crisco	Crisco	NNP
13286	1288	10	into	into	IN
13286	1288	11	the	the	DT
13286	1288	12	flour	flour	NN
13286	1288	13	with	with	IN
13286	1288	14	a	a	DT
13286	1288	15	knife	knife	NN
13286	1288	16	.	.	.
13286	1289	1	If	if	IN
13286	1289	2	pastry	pastry	NN
13286	1289	3	contains	contain	VBZ
13286	1289	4	baking	baking	NN
13286	1289	5	powder	powder	NN
13286	1289	6	it	-PRON-	PRP
13286	1289	7	should	should	MD
13286	1289	8	be	be	VB
13286	1289	9	put	put	VBN
13286	1289	10	into	into	IN
13286	1289	11	the	the	DT
13286	1289	12	oven	oven	NN
13286	1289	13	as	as	RB
13286	1289	14	quickly	quickly	RB
13286	1289	15	as	as	IN
13286	1289	16	possible	possible	JJ
13286	1289	17	,	,	,
13286	1289	18	but	but	CC
13286	1289	19	if	if	IN
13286	1289	20	it	-PRON-	PRP
13286	1289	21	contains	contain	VBZ
13286	1289	22	a	a	DT
13286	1289	23	liberal	liberal	JJ
13286	1289	24	supply	supply	NN
13286	1289	25	of	of	IN
13286	1289	26	Crisco	Crisco	NNP
13286	1289	27	without	without	IN
13286	1289	28	baking	baking	NN
13286	1289	29	powder	powder	NN
13286	1289	30	,	,	,
13286	1289	31	it	-PRON-	PRP
13286	1289	32	improves	improve	VBZ
13286	1289	33	by	by	IN
13286	1289	34	being	be	VBG
13286	1289	35	set	set	VBN
13286	1289	36	aside	aside	RB
13286	1289	37	in	in	IN
13286	1289	38	a	a	DT
13286	1289	39	cool	cool	JJ
13286	1289	40	place	place	NN
13286	1289	41	a	a	DT
13286	1289	42	few	few	JJ
13286	1289	43	hours	hour	NNS
13286	1289	44	.	.	.
13286	1290	1	Pastry	pastry	NN
13286	1290	2	that	that	WDT
13286	1290	3	is	be	VBZ
13286	1290	4	light	light	JJ
13286	1290	5	,	,	,
13286	1290	6	dry	dry	JJ
13286	1290	7	and	and	CC
13286	1290	8	flaky	flaky	JJ
13286	1290	9	,	,	,
13286	1290	10	is	be	VBZ
13286	1290	11	separated	separate	VBN
13286	1290	12	more	more	RBR
13286	1290	13	easily	easily	RB
13286	1290	14	by	by	IN
13286	1290	15	the	the	DT
13286	1290	16	gastric	gastric	JJ
13286	1290	17	fluids	fluid	NNS
13286	1290	18	than	than	IN
13286	1290	19	that	that	DT
13286	1290	20	which	which	WDT
13286	1290	21	is	be	VBZ
13286	1290	22	heavy	heavy	JJ
13286	1290	23	.	.	.
13286	1291	1	The	the	DT
13286	1291	2	flour	flour	NN
13286	1291	3	must	must	MD
13286	1291	4	be	be	VB
13286	1291	5	of	of	IN
13286	1291	6	good	good	JJ
13286	1291	7	quality	quality	NN
13286	1291	8	,	,	,
13286	1291	9	fine	fine	JJ
13286	1291	10	and	and	CC
13286	1291	11	dry	dry	JJ
13286	1291	12	.	.	.
13286	1292	1	All	all	DT
13286	1292	2	pastry	pastry	NN
13286	1292	3	requires	require	VBZ
13286	1292	4	to	to	TO
13286	1292	5	be	be	VB
13286	1292	6	placed	place	VBN
13286	1292	7	in	in	IN
13286	1292	8	a	a	DT
13286	1292	9	hot	hot	JJ
13286	1292	10	oven	oven	NN
13286	1292	11	,	,	,
13286	1292	12	slightly	slightly	RB
13286	1292	13	hotter	hot	JJR
13286	1292	14	for	for	IN
13286	1292	15	flaky	flaky	JJ
13286	1292	16	than	than	IN
13286	1292	17	short	short	JJ
13286	1292	18	crust	crust	NN
13286	1292	19	.	.	.
13286	1293	1	The	the	DT
13286	1293	2	oven	oven	NN
13286	1293	3	should	should	MD
13286	1293	4	register	register	VB
13286	1293	5	from	from	IN
13286	1293	6	310Â	310â	CD
13286	1293	7	°	°	,
13286	1293	8	F.	F.	NNP
13286	1293	9	to	to	IN
13286	1293	10	340Â	340â	CD
13286	1293	11	°	°	,
13286	1293	12	F.	F.	NNP
13286	1293	13	The	the	DT
13286	1293	14	great	great	JJ
13286	1293	15	heat	heat	NN
13286	1293	16	quickly	quickly	RB
13286	1293	17	will	will	MD
13286	1293	18	cause	cause	VB
13286	1293	19	the	the	DT
13286	1293	20	starch	starch	NN
13286	1293	21	grains	grain	NNS
13286	1293	22	to	to	TO
13286	1293	23	burst	burst	VB
13286	1293	24	and	and	CC
13286	1293	25	absorb	absorb	VB
13286	1293	26	the	the	DT
13286	1293	27	fat	fat	NN
13286	1293	28	,	,	,
13286	1293	29	otherwise	otherwise	RB
13286	1293	30	the	the	DT
13286	1293	31	pastry	pastry	NN
13286	1293	32	will	will	MD
13286	1293	33	be	be	VB
13286	1293	34	heavy	heavy	JJ
13286	1293	35	.	.	.
13286	1294	1	In	in	IN
13286	1294	2	making	make	VBG
13286	1294	3	flaky	flaky	JJ
13286	1294	4	pastry	pastry	NN
13286	1294	5	,	,	,
13286	1294	6	if	if	IN
13286	1294	7	it	-PRON-	PRP
13286	1294	8	has	have	VBZ
13286	1294	9	been	be	VBN
13286	1294	10	rolled	roll	VBN
13286	1294	11	and	and	CC
13286	1294	12	folded	fold	VBN
13286	1294	13	properly	properly	RB
13286	1294	14	,	,	,
13286	1294	15	and	and	CC
13286	1294	16	not	not	RB
13286	1294	17	allowed	allow	VBN
13286	1294	18	to	to	TO
13286	1294	19	stick	stick	VB
13286	1294	20	to	to	IN
13286	1294	21	the	the	DT
13286	1294	22	board	board	NN
13286	1294	23	,	,	,
13286	1294	24	nor	nor	CC
13286	1294	25	cut	cut	VBD
13286	1294	26	so	so	IN
13286	1294	27	that	that	IN
13286	1294	28	air	air	NN
13286	1294	29	can	can	MD
13286	1294	30	pass	pass	VB
13286	1294	31	through	through	IN
13286	1294	32	layers	layer	NNS
13286	1294	33	,	,	,
13286	1294	34	this	this	DT
13286	1294	35	air	air	NN
13286	1294	36	when	when	WRB
13286	1294	37	heated	heat	VBN
13286	1294	38	in	in	IN
13286	1294	39	the	the	DT
13286	1294	40	oven	oven	NN
13286	1294	41	expands	expand	VBZ
13286	1294	42	and	and	CC
13286	1294	43	raises	raise	VBZ
13286	1294	44	the	the	DT
13286	1294	45	paste	paste	NN
13286	1294	46	in	in	IN
13286	1294	47	layers	layer	NNS
13286	1294	48	or	or	CC
13286	1294	49	puffs	puff	NNS
13286	1294	50	.	.	.
13286	1295	1	Heat	heat	NN
13286	1295	2	of	of	IN
13286	1295	3	oven	oven	NNP
13286	1295	4	must	must	MD
13286	1295	5	be	be	VB
13286	1295	6	great	great	JJ
13286	1295	7	enough	enough	RB
13286	1295	8	to	to	TO
13286	1295	9	fix	fix	VB
13286	1295	10	the	the	DT
13286	1295	11	pastry	pastry	NN
13286	1295	12	in	in	IN
13286	1295	13	this	this	DT
13286	1295	14	raised	raise	VBN
13286	1295	15	condition	condition	NN
13286	1295	16	,	,	,
13286	1295	17	and	and	CC
13286	1295	18	as	as	IN
13286	1295	19	cold	cold	JJ
13286	1295	20	air	air	NN
13286	1295	21	prevents	prevent	NNS
13286	1295	22	this	this	DT
13286	1295	23	,	,	,
13286	1295	24	the	the	DT
13286	1295	25	oven	oven	JJ
13286	1295	26	door	door	NN
13286	1295	27	must	must	MD
13286	1295	28	not	not	RB
13286	1295	29	be	be	VB
13286	1295	30	opened	open	VBN
13286	1295	31	too	too	RB
13286	1295	32	soon	soon	RB
13286	1295	33	,	,	,
13286	1295	34	or	or	CC
13286	1295	35	any	any	DT
13286	1295	36	more	more	JJR
13286	1295	37	than	than	IN
13286	1295	38	necessary	necessary	JJ
13286	1295	39	.	.	.
13286	1296	1	See	see	VB
13286	1296	2	that	that	IN
13286	1296	3	the	the	DT
13286	1296	4	oven	oven	NN
13286	1296	5	is	be	VBZ
13286	1296	6	clean	clean	JJ
13286	1296	7	.	.	.
13286	1297	1	Plain	plain	JJ
13286	1297	2	Crisco	Crisco	NNP
13286	1297	3	Pastry	Pastry	NNP
13286	1297	4	1	1	CD
13286	1297	5	-	-	SYM
13286	1297	6	1/2	1/2	CD
13286	1297	7	cupfuls	cupful	NNS
13286	1297	8	flour	flour	NN
13286	1297	9	1/2	1/2	CD
13286	1297	10	cupful	cupful	JJ
13286	1297	11	Crisco	Crisco	NNP
13286	1297	12	1/2	1/2	CD
13286	1297	13	teaspoonful	teaspoonful	JJ
13286	1297	14	salt	salt	NN
13286	1297	15	Cold	cold	JJ
13286	1297	16	water	water	NN
13286	1297	17	Sift	Sift	NNP
13286	1297	18	flour	flour	NN
13286	1297	19	and	and	CC
13286	1297	20	salt	salt	NN
13286	1297	21	and	and	CC
13286	1297	22	cut	cut	VBD
13286	1297	23	Crisco	Crisco	NNP
13286	1297	24	into	into	IN
13286	1297	25	flour	flour	NN
13286	1297	26	with	with	IN
13286	1297	27	knife	knife	NN
13286	1297	28	until	until	IN
13286	1297	29	finely	finely	RB
13286	1297	30	divided	divide	VBN
13286	1297	31	.	.	.
13286	1298	1	Finger	finger	NN
13286	1298	2	tips	tip	NNS
13286	1298	3	may	may	MD
13286	1298	4	be	be	VB
13286	1298	5	used	use	VBN
13286	1298	6	to	to	TO
13286	1298	7	finish	finish	VB
13286	1298	8	blending	blending	NN
13286	1298	9	materials	material	NNS
13286	1298	10	.	.	.
13286	1299	1	Add	add	VB
13286	1299	2	gradually	gradually	RB
13286	1299	3	sufficient	sufficient	JJ
13286	1299	4	water	water	NN
13286	1299	5	to	to	TO
13286	1299	6	make	make	VB
13286	1299	7	stiff	stiff	JJ
13286	1299	8	paste	paste	NN
13286	1299	9	.	.	.
13286	1300	1	Water	water	NN
13286	1300	2	should	should	MD
13286	1300	3	be	be	VB
13286	1300	4	added	add	VBN
13286	1300	5	sparingly	sparingly	RB
13286	1300	6	and	and	CC
13286	1300	7	mixed	mix	VBN
13286	1300	8	with	with	IN
13286	1300	9	knife	knife	NN
13286	1300	10	through	through	IN
13286	1300	11	dry	dry	JJ
13286	1300	12	ingredients	ingredient	NNS
13286	1300	13	.	.	.
13286	1301	1	Form	form	NN
13286	1301	2	lightly	lightly	RB
13286	1301	3	and	and	CC
13286	1301	4	quickly	quickly	RB
13286	1301	5	with	with	IN
13286	1301	6	hand	hand	NN
13286	1301	7	into	into	IN
13286	1301	8	dough	dough	NN
13286	1301	9	;	;	:
13286	1301	10	roll	roll	VB
13286	1301	11	out	out	RP
13286	1301	12	on	on	IN
13286	1301	13	slightly	slightly	RB
13286	1301	14	floured	flour	VBN
13286	1301	15	board	board	NN
13286	1301	16	,	,	,
13286	1301	17	about	about	RB
13286	1301	18	one	one	CD
13286	1301	19	-	-	HYPH
13286	1301	20	quarter	quarter	NN
13286	1301	21	inch	inch	NN
13286	1301	22	thick	thick	JJ
13286	1301	23	.	.	.
13286	1302	1	Use	use	VB
13286	1302	2	light	light	JJ
13286	1302	3	motion	motion	NN
13286	1302	4	in	in	IN
13286	1302	5	handling	handle	VBG
13286	1302	6	rolling	rolling	NN
13286	1302	7	-	-	HYPH
13286	1302	8	pin	pin	NN
13286	1302	9	,	,	,
13286	1302	10	and	and	CC
13286	1302	11	roll	roll	VB
13286	1302	12	from	from	IN
13286	1302	13	center	center	NN
13286	1302	14	outward	outward	RB
13286	1302	15	.	.	.
13286	1303	1	Sufficient	sufficient	JJ
13286	1303	2	for	for	IN
13286	1303	3	one	one	CD
13286	1303	4	small	small	JJ
13286	1303	5	pie	pie	NN
13286	1303	6	.	.	.
13286	1304	1	The	the	DT
13286	1304	2	New	New	NNP
13286	1304	3	Crisco	Crisco	NNP
13286	1304	4	Pastry	Pastry	NNP
13286	1304	5	2	2	CD
13286	1304	6	cupfuls	cupful	NNS
13286	1304	7	flour	flour	NN
13286	1304	8	3/4	3/4	CD
13286	1304	9	cupful	cupful	JJ
13286	1304	10	Crisco	Crisco	NNP
13286	1304	11	1	1	CD
13286	1304	12	egg	egg	NN
13286	1304	13	1	1	CD
13286	1304	14	tablespoonful	tablespoonful	JJ
13286	1304	15	lemon	lemon	NN
13286	1304	16	juice	juice	NN
13286	1304	17	Sufficient	sufficient	JJ
13286	1304	18	cold	cold	JJ
13286	1304	19	water	water	NN
13286	1304	20	to	to	TO
13286	1304	21	hold	hold	VB
13286	1304	22	mixture	mixture	NN
13286	1304	23	together	together	RB
13286	1304	24	3/4	3/4	CD
13286	1304	25	teaspoonful	teaspoonful	JJ
13286	1304	26	salt	salt	NN
13286	1304	27	Sift	Sift	NNP
13286	1304	28	flour	flour	NN
13286	1304	29	and	and	CC
13286	1304	30	salt	salt	NN
13286	1304	31	into	into	IN
13286	1304	32	basin	basin	NN
13286	1304	33	.	.	.
13286	1305	1	Flour	flour	NN
13286	1305	2	blade	blade	NN
13286	1305	3	of	of	IN
13286	1305	4	knife	knife	NN
13286	1305	5	,	,	,
13286	1305	6	and	and	CC
13286	1305	7	chop	chop	VB
13286	1305	8	Crisco	Crisco	NNP
13286	1305	9	into	into	IN
13286	1305	10	flour	flour	NN
13286	1305	11	,	,	,
13286	1305	12	being	be	VBG
13286	1305	13	careful	careful	JJ
13286	1305	14	to	to	TO
13286	1305	15	keep	keep	VB
13286	1305	16	flour	flour	NN
13286	1305	17	between	between	IN
13286	1305	18	blade	blade	NN
13286	1305	19	of	of	IN
13286	1305	20	knife	knife	NN
13286	1305	21	and	and	CC
13286	1305	22	shortening	shortening	NN
13286	1305	23	.	.	.
13286	1306	1	When	when	WRB
13286	1306	2	mixture	mixture	NN
13286	1306	3	looks	look	VBZ
13286	1306	4	like	like	IN
13286	1306	5	meal	meal	NN
13286	1306	6	,	,	,
13286	1306	7	add	add	VB
13286	1306	8	gradually	gradually	RB
13286	1306	9	,	,	,
13286	1306	10	egg	egg	NN
13286	1306	11	well	well	RB
13286	1306	12	beaten	beat	VBN
13286	1306	13	and	and	CC
13286	1306	14	mixed	mix	VBN
13286	1306	15	with	with	IN
13286	1306	16	lemon	lemon	NN
13286	1306	17	juice	juice	NN
13286	1306	18	.	.	.
13286	1307	1	Roll	roll	VB
13286	1307	2	pastry	pastry	NN
13286	1307	3	into	into	IN
13286	1307	4	ball	ball	NN
13286	1307	5	with	with	IN
13286	1307	6	knife	knife	NN
13286	1307	7	.	.	.
13286	1308	1	May	May	MD
13286	1308	2	be	be	VB
13286	1308	3	used	use	VBN
13286	1308	4	at	at	IN
13286	1308	5	once	once	RB
13286	1308	6	,	,	,
13286	1308	7	but	but	CC
13286	1308	8	will	will	MD
13286	1308	9	be	be	VB
13286	1308	10	improved	improve	VBN
13286	1308	11	if	if	IN
13286	1308	12	allowed	allow	VBN
13286	1308	13	to	to	TO
13286	1308	14	stand	stand	VB
13286	1308	15	in	in	IN
13286	1308	16	cool	cool	JJ
13286	1308	17	place	place	NN
13286	1308	18	for	for	IN
13286	1308	19	one	one	CD
13286	1308	20	hour	hour	NN
13286	1308	21	.	.	.
13286	1309	1	Should	Should	MD
13286	1309	2	be	be	VB
13286	1309	3	rolled	roll	VBN
13286	1309	4	out	out	RP
13286	1309	5	once	once	RB
13286	1309	6	and	and	CC
13286	1309	7	handled	handle	VBD
13286	1309	8	as	as	RB
13286	1309	9	lightly	lightly	RB
13286	1309	10	as	as	IN
13286	1309	11	possible	possible	JJ
13286	1309	12	.	.	.
13286	1310	1	May	May	MD
13286	1310	2	be	be	VB
13286	1310	3	used	use	VBN
13286	1310	4	for	for	IN
13286	1310	5	sweet	sweet	JJ
13286	1310	6	or	or	CC
13286	1310	7	savory	savory	JJ
13286	1310	8	dishes	dish	NNS
13286	1310	9	.	.	.
13286	1311	1	Bake	bake	VB
13286	1311	2	in	in	IN
13286	1311	3	hot	hot	JJ
13286	1311	4	oven	oven	NN
13286	1311	5	.	.	.
13286	1312	1	The	the	DT
13286	1312	2	purpose	purpose	NN
13286	1312	3	of	of	IN
13286	1312	4	the	the	DT
13286	1312	5	addition	addition	NN
13286	1312	6	of	of	IN
13286	1312	7	lemon	lemon	NN
13286	1312	8	is	be	VBZ
13286	1312	9	to	to	TO
13286	1312	10	render	render	VB
13286	1312	11	gluten	gluten	NN
13286	1312	12	of	of	IN
13286	1312	13	flour	flour	NN
13286	1312	14	more	more	JJR
13286	1312	15	ductile	ductile	JJ
13286	1312	16	,	,	,
13286	1312	17	so	so	IN
13286	1312	18	that	that	IN
13286	1312	19	it	-PRON-	PRP
13286	1312	20	will	will	MD
13286	1312	21	stretch	stretch	VB
13286	1312	22	rather	rather	RB
13286	1312	23	than	than	IN
13286	1312	24	break	break	VB
13286	1312	25	as	as	IN
13286	1312	26	paste	paste	NN
13286	1312	27	is	be	VBZ
13286	1312	28	rolled	roll	VBN
13286	1312	29	out	out	RP
13286	1312	30	,	,	,
13286	1312	31	or	or	CC
13286	1312	32	as	as	IN
13286	1312	33	it	-PRON-	PRP
13286	1312	34	rises	rise	VBZ
13286	1312	35	in	in	IN
13286	1312	36	oven	oven	NNP
13286	1312	37	.	.	.
13286	1313	1	Sufficient	sufficient	JJ
13286	1313	2	for	for	IN
13286	1313	3	two	two	CD
13286	1313	4	pies	pie	NNS
13286	1313	5	.	.	.
13286	1314	1	Tip	Tip	NNP
13286	1314	2	Top	Top	NNP
13286	1314	3	Pastry	Pastry	NNP
13286	1314	4	1/2	1/2	CD
13286	1314	5	teaspoonful	teaspoonful	JJ
13286	1314	6	salt	salt	NN
13286	1314	7	1	1	CD
13286	1314	8	-	-	SYM
13286	1314	9	1/2	1/2	CD
13286	1314	10	teaspoonfuls	teaspoonful	NNS
13286	1314	11	baking	bake	VBG
13286	1314	12	powder	powder	NN
13286	1314	13	2	2	CD
13286	1314	14	-	-	SYM
13286	1314	15	1/4	1/4	CD
13286	1314	16	cupfuls	cupful	NNS
13286	1314	17	flour	flour	NN
13286	1314	18	1/2	1/2	CD
13286	1314	19	cupful	cupful	JJ
13286	1314	20	Crisco	Crisco	NNP
13286	1314	21	Cold	Cold	NNP
13286	1314	22	water	water	NN
13286	1314	23	1	1	CD
13286	1314	24	teaspoonful	teaspoonful	JJ
13286	1314	25	lemon	lemon	NN
13286	1314	26	juice	juice	NN
13286	1314	27	Sift	Sift	NNP
13286	1314	28	and	and	CC
13286	1314	29	mix	mix	VB
13286	1314	30	together	together	RB
13286	1314	31	flour	flour	NN
13286	1314	32	,	,	,
13286	1314	33	salt	salt	NN
13286	1314	34	,	,	,
13286	1314	35	and	and	CC
13286	1314	36	baking	baking	NN
13286	1314	37	powder	powder	NN
13286	1314	38	.	.	.
13286	1315	1	Rub	Rub	NNP
13286	1315	2	in	in	IN
13286	1315	3	Crisco	Crisco	NNP
13286	1315	4	with	with	IN
13286	1315	5	finger	finger	NN
13286	1315	6	tips	tip	NNS
13286	1315	7	.	.	.
13286	1316	1	Chill	chill	VB
13286	1316	2	two	two	CD
13286	1316	3	hours	hour	NNS
13286	1316	4	.	.	.
13286	1317	1	Then	then	RB
13286	1317	2	take	take	VB
13286	1317	3	out	out	RP
13286	1317	4	1/2	1/2	CD
13286	1317	5	cupful	cupful	JJ
13286	1317	6	,	,	,
13286	1317	7	and	and	CC
13286	1317	8	to	to	TO
13286	1317	9	remainder	remainder	VB
13286	1317	10	add	add	VB
13286	1317	11	lemon	lemon	NN
13286	1317	12	juice	juice	NN
13286	1317	13	and	and	CC
13286	1317	14	cold	cold	JJ
13286	1317	15	water	water	NN
13286	1317	16	gradually	gradually	RB
13286	1317	17	to	to	TO
13286	1317	18	make	make	VB
13286	1317	19	stiff	stiff	JJ
13286	1317	20	paste	paste	NN
13286	1317	21	.	.	.
13286	1318	1	Knead	knead	NN
13286	1318	2	lightly	lightly	RB
13286	1318	3	and	and	CC
13286	1318	4	roll	roll	VBP
13286	1318	5	into	into	IN
13286	1318	6	long	long	JJ
13286	1318	7	narrow	narrow	JJ
13286	1318	8	strip	strip	NN
13286	1318	9	.	.	.
13286	1319	1	Sprinkle	sprinkle	VB
13286	1319	2	dough	dough	NN
13286	1319	3	with	with	IN
13286	1319	4	half	half	NN
13286	1319	5	of	of	IN
13286	1319	6	reserved	reserved	JJ
13286	1319	7	mixture	mixture	NN
13286	1319	8	and	and	CC
13286	1319	9	fold	fold	VB
13286	1319	10	so	so	RB
13286	1319	11	as	as	IN
13286	1319	12	to	to	TO
13286	1319	13	make	make	VB
13286	1319	14	3	3	CD
13286	1319	15	layers	layer	NNS
13286	1319	16	.	.	.
13286	1320	1	Turn	turn	VB
13286	1320	2	half	half	JJ
13286	1320	3	way	way	NN
13286	1320	4	round	round	RB
13286	1320	5	,	,	,
13286	1320	6	roll	roll	VBP
13286	1320	7	again	again	RB
13286	1320	8	into	into	IN
13286	1320	9	strip	strip	NN
13286	1320	10	,	,	,
13286	1320	11	sprinkle	sprinkle	VB
13286	1320	12	with	with	IN
13286	1320	13	rest	rest	NN
13286	1320	14	of	of	IN
13286	1320	15	mixture	mixture	NN
13286	1320	16	and	and	CC
13286	1320	17	fold	fold	VB
13286	1320	18	as	as	RB
13286	1320	19	before	before	RB
13286	1320	20	.	.	.
13286	1321	1	Roll	roll	VB
13286	1321	2	and	and	CC
13286	1321	3	fold	fold	VB
13286	1321	4	twice	twice	RB
13286	1321	5	more	more	JJR
13286	1321	6	,	,	,
13286	1321	7	and	and	CC
13286	1321	8	pastry	pastry	NN
13286	1321	9	is	be	VBZ
13286	1321	10	ready	ready	JJ
13286	1321	11	for	for	IN
13286	1321	12	use	use	NN
13286	1321	13	for	for	IN
13286	1321	14	cakes	cake	NNS
13286	1321	15	,	,	,
13286	1321	16	puddings	pudding	NNS
13286	1321	17	,	,	,
13286	1321	18	or	or	CC
13286	1321	19	pies	pie	NNS
13286	1321	20	.	.	.
13286	1322	1	Sufficient	sufficient	JJ
13286	1322	2	for	for	IN
13286	1322	3	two	two	CD
13286	1322	4	pies	pie	NNS
13286	1322	5	.	.	.
13286	1323	1	Cornstarch	Cornstarch	NNP
13286	1323	2	Pastry	Pastry	NNP
13286	1323	3	1	1	CD
13286	1323	4	-	-	SYM
13286	1323	5	1/4	1/4	CD
13286	1323	6	cupfuls	cupful	NNS
13286	1323	7	cornstarch	cornstarch	NN
13286	1323	8	1	1	CD
13286	1323	9	-	-	SYM
13286	1323	10	1/4	1/4	CD
13286	1323	11	cupfuls	cupful	NNS
13286	1323	12	flour	flour	NN
13286	1323	13	2	2	CD
13286	1323	14	tablespoonfuls	tablespoonful	NNS
13286	1323	15	sugar	sugar	NN
13286	1323	16	1/2	1/2	CD
13286	1323	17	cupful	cupful	JJ
13286	1323	18	Crisco	Crisco	NNP
13286	1323	19	1/2	1/2	CD
13286	1323	20	teaspoonful	teaspoonful	JJ
13286	1323	21	salt	salt	NN
13286	1323	22	1	1	CD
13286	1323	23	teaspoonful	teaspoonful	JJ
13286	1323	24	baking	baking	NN
13286	1323	25	powder	powder	NN
13286	1323	26	1	1	CD
13286	1323	27	yolk	yolk	NN
13286	1323	28	of	of	IN
13286	1323	29	egg	egg	NN
13286	1323	30	Milk	Milk	NNP
13286	1323	31	to	to	TO
13286	1323	32	mix	mix	VB
13286	1323	33	Rub	Rub	NNP
13286	1323	34	Crisco	Crisco	NNP
13286	1323	35	lightly	lightly	RB
13286	1323	36	into	into	IN
13286	1323	37	cornstarch	cornstarch	NN
13286	1323	38	and	and	CC
13286	1323	39	flour	flour	NN
13286	1323	40	,	,	,
13286	1323	41	add	add	VB
13286	1323	42	salt	salt	NN
13286	1323	43	,	,	,
13286	1323	44	sugar	sugar	NN
13286	1323	45	,	,	,
13286	1323	46	baking	baking	NN
13286	1323	47	powder	powder	NN
13286	1323	48	,	,	,
13286	1323	49	beaten	beat	VBN
13286	1323	50	yolk	yolk	NNP
13286	1323	51	of	of	IN
13286	1323	52	egg	egg	NN
13286	1323	53	,	,	,
13286	1323	54	and	and	CC
13286	1323	55	sufficient	sufficient	JJ
13286	1323	56	milk	milk	NN
13286	1323	57	to	to	TO
13286	1323	58	mix	mix	VB
13286	1323	59	to	to	IN
13286	1323	60	stiff	stiff	JJ
13286	1323	61	paste	paste	NN
13286	1323	62	.	.	.
13286	1324	1	Roll	roll	VB
13286	1324	2	out	out	RP
13286	1324	3	lightly	lightly	RB
13286	1324	4	and	and	CC
13286	1324	5	use	use	VB
13286	1324	6	for	for	IN
13286	1324	7	tartlets	tartlet	NNS
13286	1324	8	or	or	CC
13286	1324	9	one	one	CD
13286	1324	10	crust	crust	NN
13286	1324	11	pie	pie	NN
13286	1324	12	.	.	.
13286	1325	1	Sufficient	sufficient	JJ
13286	1325	2	for	for	IN
13286	1325	3	two	two	CD
13286	1325	4	large	large	JJ
13286	1325	5	pies	pie	NNS
13286	1325	6	.	.	.
13286	1326	1	Double	double	JJ
13286	1326	2	Pie	Pie	NNP
13286	1326	3	Top	Top	NNP
13286	1326	4	Layer	Layer	NNP
13286	1326	5	1	1	CD
13286	1326	6	cupful	cupful	JJ
13286	1326	7	sugar	sugar	NN
13286	1326	8	1	1	CD
13286	1326	9	cupful	cupful	JJ
13286	1326	10	sweet	sweet	JJ
13286	1326	11	milk	milk	NN
13286	1326	12	2	2	CD
13286	1326	13	eggs	egg	NNS
13286	1326	14	2	2	CD
13286	1326	15	cupfuls	cupful	NNS
13286	1326	16	flour	flour	NN
13286	1326	17	1/2	1/2	CD
13286	1326	18	cupful	cupful	JJ
13286	1326	19	Crisco	Crisco	NNP
13286	1326	20	2	2	CD
13286	1326	21	teaspoonfuls	teaspoonful	NNS
13286	1326	22	baking	baking	NN
13286	1326	23	powder	powder	NN
13286	1326	24	1/2	1/2	CD
13286	1326	25	teaspoonful	teaspoonful	JJ
13286	1326	26	salt	salt	NN
13286	1326	27	Under	under	IN
13286	1326	28	Layer	Layer	NNP
13286	1326	29	1	1	CD
13286	1326	30	cupful	cupful	JJ
13286	1326	31	molasses	molasse	NNS
13286	1326	32	1	1	CD
13286	1326	33	cupful	cupful	NNP
13286	1326	34	brown	brown	NNP
13286	1326	35	sugar	sugar	NN
13286	1326	36	1	1	CD
13286	1326	37	pint	pint	VBP
13286	1326	38	hot	hot	JJ
13286	1326	39	water	water	NN
13286	1326	40	Plain	Plain	NNP
13286	1326	41	Crisco	Crisco	NNP
13286	1326	42	Pastry	Pastry	NNP
13286	1326	43	1	1	CD
13286	1326	44	lemon	lemon	NN
13286	1326	45	1	1	CD
13286	1326	46	egg	egg	NN
13286	1326	47	2	2	CD
13286	1326	48	tablespoonfuls	tablespoonful	NNS
13286	1326	49	flour	flour	NN
13286	1326	50	Line	line	NN
13286	1326	51	large	large	JJ
13286	1326	52	pie	pie	NN
13286	1326	53	plate	plate	NN
13286	1326	54	with	with	IN
13286	1326	55	pastry	pastry	NN
13286	1326	56	.	.	.
13286	1327	1	_	_	NNP
13286	1327	2	For	for	IN
13286	1327	3	under	under	IN
13286	1327	4	layer	layer	NN
13286	1327	5	.	.	.
13286	1327	6	_	_	NNP
13286	1327	7	Mix	Mix	NNP
13286	1327	8	sugar	sugar	NN
13286	1327	9	with	with	IN
13286	1327	10	flour	flour	NN
13286	1327	11	,	,	,
13286	1327	12	add	add	VB
13286	1327	13	molasses	molasse	NNS
13286	1327	14	,	,	,
13286	1327	15	egg	egg	NN
13286	1327	16	well	well	RB
13286	1327	17	beaten	beat	VBN
13286	1327	18	,	,	,
13286	1327	19	grated	grate	VBD
13286	1327	20	lemon	lemon	NN
13286	1327	21	rind	rind	NN
13286	1327	22	,	,	,
13286	1327	23	and	and	CC
13286	1327	24	hot	hot	JJ
13286	1327	25	water	water	NN
13286	1327	26	,	,	,
13286	1327	27	and	and	CC
13286	1327	28	pour	pour	VBP
13286	1327	29	into	into	IN
13286	1327	30	prepared	prepared	JJ
13286	1327	31	pie	pie	NN
13286	1327	32	plate	plate	NN
13286	1327	33	.	.	.
13286	1328	1	_	_	NNP
13286	1328	2	For	for	IN
13286	1328	3	top	top	JJ
13286	1328	4	layer	layer	NN
13286	1328	5	.	.	.
13286	1328	6	_	_	NNP
13286	1328	7	Cream	Cream	NNP
13286	1328	8	Crisco	Crisco	NNP
13286	1328	9	and	and	CC
13286	1328	10	sugar	sugar	VB
13286	1328	11	together	together	RB
13286	1328	12	,	,	,
13286	1328	13	add	add	VB
13286	1328	14	eggs	egg	NNS
13286	1328	15	well	well	RB
13286	1328	16	beaten	beat	VBN
13286	1328	17	,	,	,
13286	1328	18	milk	milk	NN
13286	1328	19	,	,	,
13286	1328	20	salt	salt	NN
13286	1328	21	,	,	,
13286	1328	22	flour	flour	NN
13286	1328	23	,	,	,
13286	1328	24	and	and	CC
13286	1328	25	baking	baking	NN
13286	1328	26	powder	powder	NN
13286	1328	27	.	.	.
13286	1329	1	Spread	Spread	VBN
13286	1329	2	mixture	mixture	NN
13286	1329	3	over	over	RP
13286	1329	4	under	under	IN
13286	1329	5	layer	layer	NN
13286	1329	6	and	and	CC
13286	1329	7	bake	bake	VB
13286	1329	8	in	in	IN
13286	1329	9	hot	hot	JJ
13286	1329	10	oven	oven	JJ
13286	1329	11	thirty	thirty	CD
13286	1329	12	-	-	HYPH
13286	1329	13	five	five	CD
13286	1329	14	minutes	minute	NNS
13286	1329	15	.	.	.
13286	1330	1	Sufficient	sufficient	JJ
13286	1330	2	for	for	IN
13286	1330	3	two	two	CD
13286	1330	4	large	large	JJ
13286	1330	5	pies	pie	NNS
13286	1330	6	.	.	.
13286	1331	1	Almond	Almond	NNP
13286	1331	2	Layer	Layer	NNP
13286	1331	3	Pie	Pie	NNP
13286	1331	4	For	for	IN
13286	1331	5	Pastry	Pastry	NNP
13286	1331	6	2	2	CD
13286	1331	7	cupfuls	cupful	NNS
13286	1331	8	flour	flour	NN
13286	1331	9	7	7	CD
13286	1331	10	tablespoonfuls	tablespoonful	NNS
13286	1331	11	Crisco	Crisco	NNP
13286	1331	12	1/2	1/2	CD
13286	1331	13	teaspoonful	teaspoonful	JJ
13286	1331	14	salt	salt	NN
13286	1331	15	Water	Water	NNP
13286	1331	16	For	for	IN
13286	1331	17	Filling	fill	VBG
13286	1331	18	6	6	CD
13286	1331	19	tablespoonfuls	tablespoonful	NNS
13286	1331	20	Crisco	Crisco	NNP
13286	1331	21	3/4	3/4	CD
13286	1331	22	cupful	cupful	JJ
13286	1331	23	sugar	sugar	NN
13286	1331	24	1	1	CD
13286	1331	25	lemon	lemon	NN
13286	1331	26	3	3	CD
13286	1331	27	eggs	egg	NNS
13286	1331	28	1/2	1/2	CD
13286	1331	29	cupful	cupful	NNP
13286	1331	30	blanched	blanch	VBD
13286	1331	31	powdered	powder	VBN
13286	1331	32	almonds	almond	VBZ
13286	1331	33	1/4	1/4	CD
13286	1331	34	teaspoonful	teaspoonful	JJ
13286	1331	35	salt	salt	NN
13286	1331	36	Make	make	VBP
13286	1331	37	short	short	JJ
13286	1331	38	crust	crust	NN
13286	1331	39	of	of	IN
13286	1331	40	Crisco	Crisco	NNP
13286	1331	41	,	,	,
13286	1331	42	flour	flour	NN
13286	1331	43	,	,	,
13286	1331	44	salt	salt	NN
13286	1331	45	,	,	,
13286	1331	46	and	and	CC
13286	1331	47	water	water	NN
13286	1331	48	.	.	.
13286	1332	1	Roll	roll	VB
13286	1332	2	out	out	RP
13286	1332	3	thin	thin	JJ
13286	1332	4	,	,	,
13286	1332	5	and	and	CC
13286	1332	6	line	line	NN
13286	1332	7	Criscoed	Criscoed	NNP
13286	1332	8	pie	pie	NN
13286	1332	9	plate	plate	NN
13286	1332	10	with	with	IN
13286	1332	11	piece	piece	NN
13286	1332	12	of	of	IN
13286	1332	13	paste	paste	NN
13286	1332	14	.	.	.
13286	1333	1	_	_	NNP
13286	1333	2	For	for	IN
13286	1333	3	filling	fill	VBG
13286	1333	4	.	.	.
13286	1333	5	_	_	NNP
13286	1333	6	Cream	Cream	NNP
13286	1333	7	Crisco	Crisco	NNP
13286	1333	8	and	and	CC
13286	1333	9	sugar	sugar	VB
13286	1333	10	together	together	RB
13286	1333	11	,	,	,
13286	1333	12	add	add	VB
13286	1333	13	eggs	egg	NNS
13286	1333	14	well	well	RB
13286	1333	15	beaten	beat	VBN
13286	1333	16	,	,	,
13286	1333	17	almonds	almond	VBZ
13286	1333	18	,	,	,
13286	1333	19	salt	salt	NN
13286	1333	20	,	,	,
13286	1333	21	grated	grate	VBD
13286	1333	22	rind	rind	NN
13286	1333	23	and	and	CC
13286	1333	24	one	one	CD
13286	1333	25	tablespoonful	tablespoonful	JJ
13286	1333	26	lemon	lemon	NN
13286	1333	27	juice	juice	NN
13286	1333	28	.	.	.
13286	1334	1	Mix	mix	VB
13286	1334	2	well	well	RB
13286	1334	3	and	and	CC
13286	1334	4	spread	spread	VB
13286	1334	5	one	one	CD
13286	1334	6	-	-	HYPH
13286	1334	7	half	half	NN
13286	1334	8	of	of	IN
13286	1334	9	mixture	mixture	NN
13286	1334	10	on	on	IN
13286	1334	11	to	to	IN
13286	1334	12	pastry	pastry	NN
13286	1334	13	.	.	.
13286	1335	1	Then	then	RB
13286	1335	2	cover	cover	VB
13286	1335	3	with	with	IN
13286	1335	4	a	a	DT
13286	1335	5	layer	layer	NN
13286	1335	6	of	of	IN
13286	1335	7	pastry	pastry	NN
13286	1335	8	,	,	,
13286	1335	9	the	the	DT
13286	1335	10	rest	rest	NN
13286	1335	11	of	of	IN
13286	1335	12	mixture	mixture	NN
13286	1335	13	,	,	,
13286	1335	14	and	and	CC
13286	1335	15	lastly	lastly	RB
13286	1335	16	cover	cover	VB
13286	1335	17	with	with	IN
13286	1335	18	pastry	pastry	NN
13286	1335	19	.	.	.
13286	1336	1	Bake	bake	VB
13286	1336	2	in	in	IN
13286	1336	3	a	a	DT
13286	1336	4	moderate	moderate	JJ
13286	1336	5	oven	oven	NN
13286	1336	6	until	until	IN
13286	1336	7	brown	brown	NNP
13286	1336	8	.	.	.
13286	1337	1	Or	or	CC
13286	1337	2	the	the	DT
13286	1337	3	pastry	pastry	NN
13286	1337	4	may	may	MD
13286	1337	5	be	be	VB
13286	1337	6	rolled	roll	VBN
13286	1337	7	out	out	RP
13286	1337	8	,	,	,
13286	1337	9	brushed	brush	VBN
13286	1337	10	over	over	RP
13286	1337	11	with	with	IN
13286	1337	12	melted	melt	VBN
13286	1337	13	Crisco	Crisco	NNP
13286	1337	14	,	,	,
13286	1337	15	the	the	DT
13286	1337	16	mixture	mixture	NN
13286	1337	17	spread	spread	VBD
13286	1337	18	over	over	IN
13286	1337	19	it	-PRON-	PRP
13286	1337	20	,	,	,
13286	1337	21	and	and	CC
13286	1337	22	rolled	roll	VBD
13286	1337	23	up	up	RP
13286	1337	24	to	to	TO
13286	1337	25	form	form	VB
13286	1337	26	a	a	DT
13286	1337	27	roly	roly	JJ
13286	1337	28	-	-	HYPH
13286	1337	29	poly	poly	JJ
13286	1337	30	.	.	.
13286	1338	1	Lay	lay	VB
13286	1338	2	on	on	IN
13286	1338	3	a	a	DT
13286	1338	4	Criscoed	Criscoed	NNP
13286	1338	5	tin	tin	NN
13286	1338	6	and	and	CC
13286	1338	7	bake	bake	NN
13286	1338	8	in	in	IN
13286	1338	9	moderate	moderate	JJ
13286	1338	10	oven	oven	NN
13286	1338	11	until	until	IN
13286	1338	12	brown	brown	NNP
13286	1338	13	.	.	.
13286	1339	1	Sufficient	sufficient	JJ
13286	1339	2	for	for	IN
13286	1339	3	one	one	CD
13286	1339	4	large	large	JJ
13286	1339	5	pie	pie	NN
13286	1339	6	.	.	.
13286	1340	1	Flake	Flake	NNP
13286	1340	2	Pastry	Pastry	NNP
13286	1340	3	No	no	NN
13286	1340	4	.	.	.
13286	1341	1	1	1	CD
13286	1341	2	2	2	CD
13286	1341	3	cupfuls	cupful	NNS
13286	1341	4	flour	flour	NN
13286	1341	5	8	8	CD
13286	1341	6	tablespoonfuls	tablespoonful	VBZ
13286	1341	7	Crisco	Crisco	NNP
13286	1341	8	3/4	3/4	CD
13286	1341	9	teaspoonful	teaspoonful	JJ
13286	1341	10	salt	salt	NN
13286	1341	11	Just	just	RB
13286	1341	12	enough	enough	JJ
13286	1341	13	cold	cold	JJ
13286	1341	14	water	water	NN
13286	1341	15	to	to	TO
13286	1341	16	hold	hold	VB
13286	1341	17	dough	dough	NN
13286	1341	18	together	together	RB
13286	1341	19	Sift	Sift	NNP
13286	1341	20	flour	flour	NN
13286	1341	21	and	and	CC
13286	1341	22	salt	salt	NN
13286	1341	23	and	and	CC
13286	1341	24	cut	cut	VB
13286	1341	25	half	half	PDT
13286	1341	26	the	the	DT
13286	1341	27	Crisco	Crisco	NNP
13286	1341	28	into	into	IN
13286	1341	29	flour	flour	NN
13286	1341	30	with	with	IN
13286	1341	31	knife	knife	NN
13286	1341	32	until	until	IN
13286	1341	33	it	-PRON-	PRP
13286	1341	34	is	be	VBZ
13286	1341	35	finely	finely	RB
13286	1341	36	divided	divide	VBN
13286	1341	37	.	.	.
13286	1342	1	The	the	DT
13286	1342	2	finger	finger	NN
13286	1342	3	tips	tip	NNS
13286	1342	4	may	may	MD
13286	1342	5	be	be	VB
13286	1342	6	used	use	VBN
13286	1342	7	to	to	TO
13286	1342	8	finish	finish	VB
13286	1342	9	blending	blending	NN
13286	1342	10	materials	material	NNS
13286	1342	11	.	.	.
13286	1343	1	Then	then	RB
13286	1343	2	add	add	VB
13286	1343	3	water	water	NN
13286	1343	4	sparingly	sparingly	RB
13286	1343	5	,	,	,
13286	1343	6	mixing	mix	VBG
13286	1343	7	it	-PRON-	PRP
13286	1343	8	with	with	IN
13286	1343	9	knife	knife	NN
13286	1343	10	through	through	IN
13286	1343	11	dry	dry	JJ
13286	1343	12	materials	material	NNS
13286	1343	13	.	.	.
13286	1344	1	Form	form	VB
13286	1344	2	with	with	IN
13286	1344	3	the	the	DT
13286	1344	4	hand	hand	NN
13286	1344	5	into	into	IN
13286	1344	6	dough	dough	NN
13286	1344	7	and	and	CC
13286	1344	8	roll	roll	VB
13286	1344	9	out	out	RP
13286	1344	10	on	on	IN
13286	1344	11	a	a	DT
13286	1344	12	floured	floured	JJ
13286	1344	13	board	board	NN
13286	1344	14	to	to	TO
13286	1344	15	quarter	quarter	VB
13286	1344	16	inch	inch	NN
13286	1344	17	thickness	thickness	NN
13286	1344	18	.	.	.
13286	1345	1	Spread	spread	VB
13286	1345	2	one	one	CD
13286	1345	3	-	-	HYPH
13286	1345	4	third	third	NN
13286	1345	5	of	of	IN
13286	1345	6	remaining	remain	VBG
13286	1345	7	Crisco	Crisco	NNP
13286	1345	8	on	on	IN
13286	1345	9	two	two	CD
13286	1345	10	-	-	HYPH
13286	1345	11	thirds	third	NNS
13286	1345	12	of	of	IN
13286	1345	13	dough	dough	NN
13286	1345	14	nearest	nearest	IN
13286	1345	15	you	-PRON-	PRP
13286	1345	16	;	;	:
13286	1345	17	fold	fold	VB
13286	1345	18	twice	twice	RB
13286	1345	19	,	,	,
13286	1345	20	to	to	TO
13286	1345	21	make	make	VB
13286	1345	22	three	three	CD
13286	1345	23	layers	layer	NNS
13286	1345	24	,	,	,
13286	1345	25	folding	fold	VBG
13286	1345	26	in	in	RP
13286	1345	27	first	first	RB
13286	1345	28	that	that	DT
13286	1345	29	part	part	NN
13286	1345	30	on	on	IN
13286	1345	31	which	which	WDT
13286	1345	32	Crisco	Crisco	NNP
13286	1345	33	has	have	VBZ
13286	1345	34	not	not	RB
13286	1345	35	been	be	VBN
13286	1345	36	spread	spread	VBN
13286	1345	37	.	.	.
13286	1346	1	Turn	turn	VB
13286	1346	2	dough	dough	NN
13286	1346	3	,	,	,
13286	1346	4	putting	put	VBG
13286	1346	5	folded	fold	VBN
13286	1346	6	edges	edge	NNS
13286	1346	7	to	to	IN
13286	1346	8	the	the	DT
13286	1346	9	sides	side	NNS
13286	1346	10	;	;	:
13286	1346	11	roll	roll	VB
13286	1346	12	out	out	RP
13286	1346	13	,	,	,
13286	1346	14	spread	spread	VB
13286	1346	15	and	and	CC
13286	1346	16	fold	fold	VB
13286	1346	17	as	as	RB
13286	1346	18	before	before	RB
13286	1346	19	.	.	.
13286	1347	1	Repeat	repeat	VB
13286	1347	2	once	once	RB
13286	1347	3	more	more	RBR
13286	1347	4	.	.	.
13286	1348	1	Use	use	VB
13286	1348	2	a	a	DT
13286	1348	3	light	light	JJ
13286	1348	4	motion	motion	NN
13286	1348	5	in	in	IN
13286	1348	6	handling	handle	VBG
13286	1348	7	rolling	rolling	NN
13286	1348	8	-	-	HYPH
13286	1348	9	pin	pin	NN
13286	1348	10	,	,	,
13286	1348	11	and	and	CC
13286	1348	12	roll	roll	VB
13286	1348	13	from	from	IN
13286	1348	14	center	center	NN
13286	1348	15	outward	outward	RB
13286	1348	16	.	.	.
13286	1349	1	Should	Should	MD
13286	1349	2	Crisco	Crisco	NNP
13286	1349	3	be	be	VB
13286	1349	4	too	too	RB
13286	1349	5	hard	hard	JJ
13286	1349	6	,	,	,
13286	1349	7	it	-PRON-	PRP
13286	1349	8	will	will	MD
13286	1349	9	not	not	RB
13286	1349	10	mix	mix	VB
13286	1349	11	readily	readily	RB
13286	1349	12	with	with	IN
13286	1349	13	flour	flour	NN
13286	1349	14	,	,	,
13286	1349	15	in	in	IN
13286	1349	16	which	which	WDT
13286	1349	17	case	case	NN
13286	1349	18	the	the	DT
13286	1349	19	result	result	NN
13286	1349	20	will	will	MD
13286	1349	21	be	be	VB
13286	1349	22	a	a	DT
13286	1349	23	tough	tough	JJ
13286	1349	24	crust	crust	NN
13286	1349	25	.	.	.
13286	1350	1	Sufficient	sufficient	JJ
13286	1350	2	for	for	IN
13286	1350	3	two	two	CD
13286	1350	4	covered	covered	JJ
13286	1350	5	pies	pie	NNS
13286	1350	6	.	.	.
13286	1351	1	Flake	Flake	NNP
13286	1351	2	Pastry	Pastry	NNP
13286	1351	3	No	no	NN
13286	1351	4	.	.	.
13286	1352	1	2	2	CD
13286	1352	2	1/2	1/2	CD
13286	1352	3	teaspoonful	teaspoonful	JJ
13286	1352	4	salt	salt	NN
13286	1352	5	2	2	CD
13286	1352	6	cupfuls	cupful	NNS
13286	1352	7	flour	flour	NN
13286	1352	8	1/2	1/2	CD
13286	1352	9	cupful	cupful	JJ
13286	1352	10	Crisco	Crisco	NNP
13286	1352	11	Cold	Cold	NNP
13286	1352	12	water	water	NN
13286	1352	13	Mix	mix	VB
13286	1352	14	salt	salt	NN
13286	1352	15	with	with	IN
13286	1352	16	flour	flour	NN
13286	1352	17	;	;	:
13286	1352	18	divide	divide	VB
13286	1352	19	Crisco	Crisco	NNP
13286	1352	20	into	into	IN
13286	1352	21	four	four	CD
13286	1352	22	equal	equal	JJ
13286	1352	23	parts	part	NNS
13286	1352	24	,	,	,
13286	1352	25	rub	rub	VBN
13286	1352	26	in	in	IN
13286	1352	27	one	one	CD
13286	1352	28	of	of	IN
13286	1352	29	these	these	DT
13286	1352	30	only	only	RB
13286	1352	31	,	,	,
13286	1352	32	and	and	CC
13286	1352	33	then	then	RB
13286	1352	34	mix	mix	VB
13286	1352	35	to	to	TO
13286	1352	36	stiff	stiff	JJ
13286	1352	37	paste	paste	NN
13286	1352	38	with	with	IN
13286	1352	39	a	a	DT
13286	1352	40	little	little	JJ
13286	1352	41	cold	cold	JJ
13286	1352	42	water	water	NN
13286	1352	43	.	.	.
13286	1353	1	Shape	shape	VB
13286	1353	2	into	into	IN
13286	1353	3	neat	neat	JJ
13286	1353	4	oblong	oblong	JJ
13286	1353	5	piece	piece	NN
13286	1353	6	,	,	,
13286	1353	7	and	and	CC
13286	1353	8	roll	roll	VB
13286	1353	9	into	into	IN
13286	1353	10	straight	straight	JJ
13286	1353	11	strip	strip	NN
13286	1353	12	about	about	IN
13286	1353	13	three	three	CD
13286	1353	14	times	time	NNS
13286	1353	15	as	as	RB
13286	1353	16	long	long	RB
13286	1353	17	as	as	IN
13286	1353	18	it	-PRON-	PRP
13286	1353	19	is	be	VBZ
13286	1353	20	broad	broad	JJ
13286	1353	21	.	.	.
13286	1354	1	All	all	RB
13286	1354	2	over	over	IN
13286	1354	3	this	this	DT
13286	1354	4	put	put	NN
13286	1354	5	on	on	RP
13286	1354	6	,	,	,
13286	1354	7	with	with	IN
13286	1354	8	the	the	DT
13286	1354	9	point	point	NN
13286	1354	10	of	of	IN
13286	1354	11	knife	knife	NN
13286	1354	12	,	,	,
13286	1354	13	one	one	CD
13286	1354	14	of	of	IN
13286	1354	15	remaining	remain	VBG
13286	1354	16	quarters	quarter	NNS
13286	1354	17	of	of	IN
13286	1354	18	Crisco	Crisco	NNP
13286	1354	19	,	,	,
13286	1354	20	distributing	distribute	VBG
13286	1354	21	it	-PRON-	PRP
13286	1354	22	evenly	evenly	RB
13286	1354	23	in	in	IN
13286	1354	24	little	little	JJ
13286	1354	25	dabs	dab	NNS
13286	1354	26	about	about	IN
13286	1354	27	size	size	NN
13286	1354	28	of	of	IN
13286	1354	29	a	a	DT
13286	1354	30	pea	pea	NN
13286	1354	31	,	,	,
13286	1354	32	so	so	IN
13286	1354	33	that	that	IN
13286	1354	34	they	-PRON-	PRP
13286	1354	35	look	look	VBP
13286	1354	36	like	like	IN
13286	1354	37	buttons	button	NNS
13286	1354	38	on	on	IN
13286	1354	39	a	a	DT
13286	1354	40	card	card	NN
13286	1354	41	.	.	.
13286	1355	1	Now	now	RB
13286	1355	2	flour	flour	NN
13286	1355	3	surface	surface	NN
13286	1355	4	lightly	lightly	RB
13286	1355	5	and	and	CC
13286	1355	6	fold	fold	VB
13286	1355	7	paste	paste	NN
13286	1355	8	exactly	exactly	RB
13286	1355	9	in	in	IN
13286	1355	10	three	three	CD
13286	1355	11	by	by	IN
13286	1355	12	taking	take	VBG
13286	1355	13	hold	hold	NN
13286	1355	14	of	of	IN
13286	1355	15	the	the	DT
13286	1355	16	two	two	CD
13286	1355	17	bottom	bottom	JJ
13286	1355	18	corners	corner	NNS
13286	1355	19	and	and	CC
13286	1355	20	doubling	double	VBG
13286	1355	21	them	-PRON-	PRP
13286	1355	22	upwards	upwards	RB
13286	1355	23	from	from	IN
13286	1355	24	you	-PRON-	PRP
13286	1355	25	and	and	CC
13286	1355	26	then	then	RB
13286	1355	27	of	of	IN
13286	1355	28	the	the	DT
13286	1355	29	top	top	JJ
13286	1355	30	corners	corner	NNS
13286	1355	31	and	and	CC
13286	1355	32	doubling	double	VBG
13286	1355	33	them	-PRON-	PRP
13286	1355	34	downwards	downwards	RB
13286	1355	35	towards	towards	IN
13286	1355	36	you	-PRON-	PRP
13286	1355	37	.	.	.
13286	1356	1	Turn	turn	VB
13286	1356	2	now	now	RB
13286	1356	3	at	at	IN
13286	1356	4	right	right	JJ
13286	1356	5	angles	angle	NNS
13286	1356	6	to	to	IN
13286	1356	7	its	-PRON-	PRP$
13286	1356	8	former	former	JJ
13286	1356	9	position	position	NN
13286	1356	10	so	so	IN
13286	1356	11	as	as	IN
13286	1356	12	to	to	TO
13286	1356	13	have	have	VB
13286	1356	14	open	open	JJ
13286	1356	15	ends	end	NNS
13286	1356	16	pointing	point	VBG
13286	1356	17	towards	towards	IN
13286	1356	18	you	-PRON-	PRP
13286	1356	19	.	.	.
13286	1357	1	Press	press	VB
13286	1357	2	these	these	DT
13286	1357	3	quickly	quickly	RB
13286	1357	4	together	together	RB
13286	1357	5	with	with	IN
13286	1357	6	the	the	DT
13286	1357	7	roller	roller	NN
13286	1357	8	to	to	TO
13286	1357	9	inclose	inclose	VB
13286	1357	10	some	some	DT
13286	1357	11	air	air	NN
13286	1357	12	,	,	,
13286	1357	13	and	and	CC
13286	1357	14	press	press	NN
13286	1357	15	paste	paste	NN
13286	1357	16	across	across	RP
13286	1357	17	also	also	RB
13286	1357	18	in	in	IN
13286	1357	19	two	two	CD
13286	1357	20	or	or	CC
13286	1357	21	three	three	CD
13286	1357	22	places	place	NNS
13286	1357	23	,	,	,
13286	1357	24	making	make	VBG
13286	1357	25	little	little	JJ
13286	1357	26	ridges	ridge	NNS
13286	1357	27	,	,	,
13286	1357	28	thus	thus	RB
13286	1357	29	preventing	prevent	VBG
13286	1357	30	air	air	NN
13286	1357	31	which	which	WDT
13286	1357	32	has	have	VBZ
13286	1357	33	been	be	VBN
13286	1357	34	shut	shut	VBN
13286	1357	35	in	in	RP
13286	1357	36	,	,	,
13286	1357	37	from	from	IN
13286	1357	38	forming	form	VBG
13286	1357	39	into	into	IN
13286	1357	40	large	large	JJ
13286	1357	41	bubble	bubble	NN
13286	1357	42	.	.	.
13286	1358	1	Roll	roll	VB
13286	1358	2	out	out	RP
13286	1358	3	again	again	RB
13286	1358	4	,	,	,
13286	1358	5	and	and	CC
13286	1358	6	repeat	repeat	VB
13286	1358	7	till	till	IN
13286	1358	8	remaining	remain	VBG
13286	1358	9	two	two	CD
13286	1358	10	parts	part	NNS
13286	1358	11	of	of	IN
13286	1358	12	Crisco	Crisco	NNP
13286	1358	13	have	have	VBP
13286	1358	14	thus	thus	RB
13286	1358	15	been	be	VBN
13286	1358	16	used	use	VBN
13286	1358	17	.	.	.
13286	1359	1	At	at	IN
13286	1359	2	the	the	DT
13286	1359	3	last	last	JJ
13286	1359	4	rolling	rolling	NN
13286	1359	5	,	,	,
13286	1359	6	bring	bring	VBP
13286	1359	7	to	to	IN
13286	1359	8	required	require	VBN
13286	1359	9	thickness	thickness	NN
13286	1359	10	;	;	:
13286	1359	11	and	and	CC
13286	1359	12	if	if	IN
13286	1359	13	it	-PRON-	PRP
13286	1359	14	needs	need	VBZ
13286	1359	15	widening	widen	VBG
13286	1359	16	as	as	RB
13286	1359	17	well	well	RB
13286	1359	18	as	as	IN
13286	1359	19	lengthening	lengthen	VBG
13286	1359	20	,	,	,
13286	1359	21	turn	turn	VB
13286	1359	22	it	-PRON-	PRP
13286	1359	23	at	at	IN
13286	1359	24	right	right	JJ
13286	1359	25	angles	angle	NNS
13286	1359	26	to	to	IN
13286	1359	27	its	-PRON-	PRP$
13286	1359	28	former	former	JJ
13286	1359	29	position	position	NN
13286	1359	30	,	,	,
13286	1359	31	and	and	CC
13286	1359	32	roll	roll	VB
13286	1359	33	straight	straight	RB
13286	1359	34	across	across	IN
13286	1359	35	it	-PRON-	PRP
13286	1359	36	as	as	IN
13286	1359	37	before	before	RB
13286	1359	38	,	,	,
13286	1359	39	a	a	DT
13286	1359	40	rule	rule	NN
13286	1359	41	which	which	WDT
13286	1359	42	,	,	,
13286	1359	43	with	with	IN
13286	1359	44	flaky	flaky	JJ
13286	1359	45	pastry	pastry	NN
13286	1359	46	,	,	,
13286	1359	47	should	should	MD
13286	1359	48	always	always	RB
13286	1359	49	be	be	VB
13286	1359	50	observed	observe	VBN
13286	1359	51	,	,	,
13286	1359	52	since	since	RB
13286	1359	53	,	,	,
13286	1359	54	unlike	unlike	IN
13286	1359	55	the	the	DT
13286	1359	56	short	short	JJ
13286	1359	57	pastries	pastry	NNS
13286	1359	58	,	,	,
13286	1359	59	its	-PRON-	PRP$
13286	1359	60	lightness	lightness	NN
13286	1359	61	suffers	suffer	VBZ
13286	1359	62	if	if	IN
13286	1359	63	rolled	roll	VBN
13286	1359	64	obliquely	obliquely	RB
13286	1359	65	to	to	IN
13286	1359	66	the	the	DT
13286	1359	67	direction	direction	NN
13286	1359	68	in	in	IN
13286	1359	69	which	which	WDT
13286	1359	70	it	-PRON-	PRP
13286	1359	71	has	have	VBZ
13286	1359	72	been	be	VBN
13286	1359	73	folded	fold	VBN
13286	1359	74	.	.	.
13286	1360	1	Sufficient	sufficient	JJ
13286	1360	2	for	for	IN
13286	1360	3	two	two	CD
13286	1360	4	small	small	JJ
13286	1360	5	pies	pie	NNS
13286	1360	6	.	.	.
13286	1361	1	Puff	Puff	NNP
13286	1361	2	Pastry	pastry	NN
13286	1361	3	1	1	CD
13286	1361	4	teaspoonful	teaspoonful	JJ
13286	1361	5	salt	salt	NN
13286	1361	6	1	1	CD
13286	1361	7	cupful	cupful	JJ
13286	1361	8	Crisco	Crisco	NNP
13286	1361	9	2	2	CD
13286	1361	10	cupfuls	cupful	NNS
13286	1361	11	flour	flour	NN
13286	1361	12	1	1	CD
13286	1361	13	yolk	yolk	NN
13286	1361	14	of	of	IN
13286	1361	15	egg	egg	NNP
13286	1361	16	2	2	CD
13286	1361	17	teaspoonfuls	teaspoonfuls	NNP
13286	1361	18	lemon	lemon	NN
13286	1361	19	juice	juice	NN
13286	1361	20	Cold	Cold	NNP
13286	1361	21	water	water	NN
13286	1361	22	Measure	Measure	NNP
13286	1361	23	Crisco	Crisco	NNP
13286	1361	24	and	and	CC
13286	1361	25	set	set	VBN
13286	1361	26	in	in	IN
13286	1361	27	cold	cold	JJ
13286	1361	28	place	place	NN
13286	1361	29	to	to	TO
13286	1361	30	chill	chill	VB
13286	1361	31	it	-PRON-	PRP
13286	1361	32	.	.	.
13286	1362	1	Sift	sift	VB
13286	1362	2	flour	flour	NN
13286	1362	3	and	and	CC
13286	1362	4	salt	salt	NN
13286	1362	5	into	into	IN
13286	1362	6	basin	basin	NN
13286	1362	7	,	,	,
13286	1362	8	and	and	CC
13286	1362	9	add	add	VB
13286	1362	10	lemon	lemon	NN
13286	1362	11	juice	juice	NN
13286	1362	12	.	.	.
13286	1363	1	Take	take	VB
13286	1363	2	a	a	DT
13286	1363	3	quarter	quarter	NN
13286	1363	4	of	of	IN
13286	1363	5	the	the	DT
13286	1363	6	Crisco	Crisco	NNP
13286	1363	7	,	,	,
13286	1363	8	and	and	CC
13286	1363	9	rub	rub	VB
13286	1363	10	it	-PRON-	PRP
13286	1363	11	lightly	lightly	RB
13286	1363	12	into	into	IN
13286	1363	13	flour	flour	NN
13286	1363	14	with	with	IN
13286	1363	15	finger	finger	NN
13286	1363	16	tips	tip	NNS
13286	1363	17	until	until	IN
13286	1363	18	there	there	EX
13286	1363	19	are	be	VBP
13286	1363	20	no	no	DT
13286	1363	21	lumps	lump	NNS
13286	1363	22	left	leave	VBN
13286	1363	23	.	.	.
13286	1364	1	Beat	Beat	VBN
13286	1364	2	yolk	yolk	NN
13286	1364	3	of	of	IN
13286	1364	4	egg	egg	NN
13286	1364	5	and	and	CC
13286	1364	6	add	add	VB
13286	1364	7	a	a	DT
13286	1364	8	little	little	JJ
13286	1364	9	cold	cold	JJ
13286	1364	10	water	water	NN
13286	1364	11	,	,	,
13286	1364	12	then	then	RB
13286	1364	13	add	add	VB
13286	1364	14	them	-PRON-	PRP
13286	1364	15	to	to	IN
13286	1364	16	the	the	DT
13286	1364	17	flour	flour	NN
13286	1364	18	,	,	,
13286	1364	19	making	make	VBG
13286	1364	20	them	-PRON-	PRP
13286	1364	21	into	into	IN
13286	1364	22	a	a	DT
13286	1364	23	stiffish	stiffish	JJ
13286	1364	24	dough	dough	NN
13286	1364	25	.	.	.
13286	1365	1	Turn	turn	VB
13286	1365	2	this	this	DT
13286	1365	3	on	on	RP
13286	1365	4	to	to	IN
13286	1365	5	floured	floured	JJ
13286	1365	6	board	board	NN
13286	1365	7	,	,	,
13286	1365	8	and	and	CC
13286	1365	9	work	work	VB
13286	1365	10	well	well	RB
13286	1365	11	with	with	IN
13286	1365	12	hands	hand	NNS
13286	1365	13	until	until	IN
13286	1365	14	it	-PRON-	PRP
13286	1365	15	will	will	MD
13286	1365	16	no	no	RB
13286	1365	17	longer	longer	RB
13286	1365	18	stick	stick	VB
13286	1365	19	to	to	IN
13286	1365	20	fingers	finger	NNS
13286	1365	21	and	and	CC
13286	1365	22	forms	form	NNS
13286	1365	23	a	a	DT
13286	1365	24	perfectly	perfectly	RB
13286	1365	25	smooth	smooth	JJ
13286	1365	26	dough	dough	NN
13286	1365	27	.	.	.
13286	1366	1	Form	form	VB
13286	1366	2	into	into	IN
13286	1366	3	oblong	oblong	JJ
13286	1366	4	piece	piece	NN
13286	1366	5	and	and	CC
13286	1366	6	roll	roll	VB
13286	1366	7	out	out	RP
13286	1366	8	to	to	IN
13286	1366	9	about	about	IN
13286	1366	10	half	half	JJ
13286	1366	11	inch	inch	NN
13286	1366	12	thickness	thickness	NN
13286	1366	13	.	.	.
13286	1367	1	The	the	DT
13286	1367	2	Crisco	Crisco	NNP
13286	1367	3	to	to	TO
13286	1367	4	be	be	VB
13286	1367	5	used	use	VBN
13286	1367	6	should	should	MD
13286	1367	7	be	be	VB
13286	1367	8	as	as	RB
13286	1367	9	nearly	nearly	RB
13286	1367	10	,	,	,
13286	1367	11	as	as	IN
13286	1367	12	possible	possible	JJ
13286	1367	13	of	of	IN
13286	1367	14	same	same	JJ
13286	1367	15	consistency	consistency	NN
13286	1367	16	as	as	IN
13286	1367	17	the	the	DT
13286	1367	18	paste	paste	NN
13286	1367	19	.	.	.
13286	1368	1	Form	form	VB
13286	1368	2	it	-PRON-	PRP
13286	1368	3	into	into	IN
13286	1368	4	neat	neat	JJ
13286	1368	5	flat	flat	JJ
13286	1368	6	cake	cake	NN
13286	1368	7	,	,	,
13286	1368	8	and	and	CC
13286	1368	9	place	place	NN
13286	1368	10	in	in	IN
13286	1368	11	center	center	NN
13286	1368	12	of	of	IN
13286	1368	13	pastry	pastry	NN
13286	1368	14	.	.	.
13286	1369	1	Fold	fold	VB
13286	1369	2	up	up	RP
13286	1369	3	rather	rather	RB
13286	1369	4	loosely	loosely	RB
13286	1369	5	,	,	,
13286	1369	6	and	and	CC
13286	1369	7	flat	flat	JJ
13286	1369	8	the	the	DT
13286	1369	9	folds	fold	NNS
13286	1369	10	with	with	IN
13286	1369	11	rolling	rolling	NN
13286	1369	12	-	-	HYPH
13286	1369	13	pin	pin	NN
13286	1369	14	.	.	.
13286	1370	1	Place	place	NN
13286	1370	2	in	in	IN
13286	1370	3	refrigerator	refrigerator	NN
13286	1370	4	for	for	IN
13286	1370	5	ten	ten	CD
13286	1370	6	minutes	minute	NNS
13286	1370	7	.	.	.
13286	1371	1	Then	then	RB
13286	1371	2	roll	roll	VB
13286	1371	3	out	out	RP
13286	1371	4	pastry	pastry	NN
13286	1371	5	into	into	IN
13286	1371	6	long	long	JJ
13286	1371	7	narrow	narrow	JJ
13286	1371	8	strip	strip	NN
13286	1371	9	,	,	,
13286	1371	10	being	be	VBG
13286	1371	11	careful	careful	JJ
13286	1371	12	that	that	IN
13286	1371	13	Crisco	Crisco	NNP
13286	1371	14	does	do	VBZ
13286	1371	15	not	not	RB
13286	1371	16	get	get	VB
13286	1371	17	through	through	RP
13286	1371	18	.	.	.
13286	1372	1	Fold	fold	VB
13286	1372	2	exactly	exactly	RB
13286	1372	3	in	in	IN
13286	1372	4	three	three	CD
13286	1372	5	,	,	,
13286	1372	6	press	press	VB
13286	1372	7	down	down	RP
13286	1372	8	folds	fold	NNS
13286	1372	9	,	,	,
13286	1372	10	and	and	CC
13286	1372	11	lay	lie	VBD
13286	1372	12	aside	aside	RB
13286	1372	13	in	in	IN
13286	1372	14	cool	cool	JJ
13286	1372	15	place	place	NN
13286	1372	16	or	or	CC
13286	1372	17	in	in	IN
13286	1372	18	refrigerator	refrigerator	NN
13286	1372	19	fifteen	fifteen	CD
13286	1372	20	minutes	minute	NNS
13286	1372	21	.	.	.
13286	1373	1	This	this	DT
13286	1373	2	is	be	VBZ
13286	1373	3	called	call	VBN
13286	1373	4	giving	give	VBG
13286	1373	5	the	the	DT
13286	1373	6	pastry	pastry	NN
13286	1373	7	one	one	CD
13286	1373	8	"	"	``
13286	1373	9	turn	turn	NN
13286	1373	10	"	"	''
13286	1373	11	and	and	CC
13286	1373	12	seven	seven	CD
13286	1373	13	of	of	IN
13286	1373	14	these	these	DT
13286	1373	15	is	be	VBZ
13286	1373	16	the	the	DT
13286	1373	17	number	number	NN
13286	1373	18	required	require	VBN
13286	1373	19	for	for	IN
13286	1373	20	this	this	DT
13286	1373	21	pastry	pastry	NN
13286	1373	22	.	.	.
13286	1374	1	The	the	DT
13286	1374	2	next	next	JJ
13286	1374	3	time	time	NN
13286	1374	4	the	the	DT
13286	1374	5	pastry	pastry	NN
13286	1374	6	is	be	VBZ
13286	1374	7	rolled	roll	VBN
13286	1374	8	,	,	,
13286	1374	9	place	place	VB
13286	1374	10	it	-PRON-	PRP
13286	1374	11	with	with	IN
13286	1374	12	the	the	DT
13286	1374	13	joins	join	NNS
13286	1374	14	at	at	IN
13286	1374	15	your	-PRON-	PRP$
13286	1374	16	right	right	JJ
13286	1374	17	hand	hand	NN
13286	1374	18	side	side	NN
13286	1374	19	,	,	,
13286	1374	20	and	and	CC
13286	1374	21	open	open	JJ
13286	1374	22	end	end	NN
13286	1374	23	's	be	VBZ
13286	1374	24	towards	towards	IN
13286	1374	25	you	-PRON-	PRP
13286	1374	26	.	.	.
13286	1375	1	Give	give	VB
13286	1375	2	two	two	CD
13286	1375	3	"	"	``
13286	1375	4	turns	turn	VBZ
13286	1375	5	"	"	''
13286	1375	6	this	this	DT
13286	1375	7	time	time	NN
13286	1375	8	,	,	,
13286	1375	9	and	and	CC
13286	1375	10	again	again	RB
13286	1375	11	set	set	VB
13286	1375	12	aside	aside	RB
13286	1375	13	in	in	IN
13286	1375	14	cool	cool	JJ
13286	1375	15	place	place	NN
13286	1375	16	for	for	IN
13286	1375	17	at	at	RB
13286	1375	18	least	least	JJS
13286	1375	19	fifteen	fifteen	CD
13286	1375	20	minutes	minute	NNS
13286	1375	21	.	.	.
13286	1376	1	Repeat	repeat	VB
13286	1376	2	this	this	DT
13286	1376	3	until	until	IN
13286	1376	4	pastry	pastry	NN
13286	1376	5	has	have	VBZ
13286	1376	6	had	have	VBN
13286	1376	7	seven	seven	CD
13286	1376	8	rolls	roll	NNS
13286	1376	9	in	in	IN
13286	1376	10	all	all	DT
13286	1376	11	.	.	.
13286	1377	1	The	the	DT
13286	1377	2	object	object	NN
13286	1377	3	of	of	IN
13286	1377	4	the	the	DT
13286	1377	5	cooling	cooling	NN
13286	1377	6	between	between	IN
13286	1377	7	the	the	DT
13286	1377	8	rolls	roll	NNS
13286	1377	9	is	be	VBZ
13286	1377	10	to	to	TO
13286	1377	11	keep	keep	VB
13286	1377	12	Crisco	Crisco	NNP
13286	1377	13	and	and	CC
13286	1377	14	flour	flour	NN
13286	1377	15	in	in	IN
13286	1377	16	distinct	distinct	JJ
13286	1377	17	and	and	CC
13286	1377	18	separate	separate	JJ
13286	1377	19	layers	layer	NNS
13286	1377	20	,	,	,
13286	1377	21	in	in	IN
13286	1377	22	which	which	WDT
13286	1377	23	it	-PRON-	PRP
13286	1377	24	is	be	VBZ
13286	1377	25	the	the	DT
13286	1377	26	function	function	NN
13286	1377	27	of	of	IN
13286	1377	28	the	the	DT
13286	1377	29	rolling	rolling	NN
13286	1377	30	-	-	HYPH
13286	1377	31	pin	pin	NN
13286	1377	32	and	and	CC
13286	1377	33	folding	fold	VBG
13286	1377	34	to	to	TO
13286	1377	35	arrange	arrange	VB
13286	1377	36	them	-PRON-	PRP
13286	1377	37	,	,	,
13286	1377	38	and	and	CC
13286	1377	39	on	on	IN
13286	1377	40	which	which	WDT
13286	1377	41	the	the	DT
13286	1377	42	lightness	lightness	NN
13286	1377	43	of	of	IN
13286	1377	44	the	the	DT
13286	1377	45	pastry	pastry	NN
13286	1377	46	depends	depend	VBZ
13286	1377	47	.	.	.
13286	1378	1	When	when	WRB
13286	1378	2	rolling	roll	VBG
13286	1378	3	,	,	,
13286	1378	4	keep	keep	VB
13286	1378	5	the	the	DT
13286	1378	6	pressure	pressure	NN
13286	1378	7	of	of	IN
13286	1378	8	the	the	DT
13286	1378	9	two	two	CD
13286	1378	10	hands	hand	NNS
13286	1378	11	as	as	RB
13286	1378	12	equal	equal	JJ
13286	1378	13	as	as	IN
13286	1378	14	possible	possible	JJ
13286	1378	15	.	.	.
13286	1379	1	If	if	IN
13286	1379	2	the	the	DT
13286	1379	3	pastry	pastry	NN
13286	1379	4	becomes	become	VBZ
13286	1379	5	rounded	rounded	JJ
13286	1379	6	,	,	,
13286	1379	7	it	-PRON-	PRP
13286	1379	8	shows	show	VBZ
13286	1379	9	that	that	IN
13286	1379	10	there	there	EX
13286	1379	11	is	be	VBZ
13286	1379	12	more	more	JJR
13286	1379	13	pressure	pressure	NN
13286	1379	14	being	be	VBG
13286	1379	15	done	do	VBN
13286	1379	16	on	on	IN
13286	1379	17	the	the	DT
13286	1379	18	rounded	rounded	JJ
13286	1379	19	side	side	NN
13286	1379	20	than	than	IN
13286	1379	21	the	the	DT
13286	1379	22	other	other	JJ
13286	1379	23	.	.	.
13286	1380	1	After	after	IN
13286	1380	2	it	-PRON-	PRP
13286	1380	3	has	have	VBZ
13286	1380	4	received	receive	VBN
13286	1380	5	its	-PRON-	PRP$
13286	1380	6	last	last	JJ
13286	1380	7	roll	roll	NN
13286	1380	8	,	,	,
13286	1380	9	it	-PRON-	PRP
13286	1380	10	is	be	VBZ
13286	1380	11	better	well	JJR
13286	1380	12	to	to	TO
13286	1380	13	be	be	VB
13286	1380	14	laid	lay	VBN
13286	1380	15	aside	aside	RB
13286	1380	16	before	before	IN
13286	1380	17	using	use	VBG
13286	1380	18	,	,	,
13286	1380	19	then	then	RB
13286	1380	20	rolled	roll	VBD
13286	1380	21	to	to	IN
13286	1380	22	the	the	DT
13286	1380	23	thickness	thickness	NN
13286	1380	24	required	require	VBN
13286	1380	25	.	.	.
13286	1381	1	Sufficient	sufficient	JJ
13286	1381	2	for	for	IN
13286	1381	3	two	two	CD
13286	1381	4	pies	pie	NNS
13286	1381	5	.	.	.
13286	1382	1	Rough	rough	JJ
13286	1382	2	Puff	puff	NN
13286	1382	3	Pastry	pastry	NN
13286	1382	4	2	2	CD
13286	1382	5	cupfuls	cupful	NNS
13286	1382	6	flour	flour	NN
13286	1382	7	1/2	1/2	CD
13286	1382	8	cupful	cupful	JJ
13286	1382	9	Crisco	Crisco	NNP
13286	1382	10	,	,	,
13286	1382	11	generous	generous	JJ
13286	1382	12	measure	measure	NN
13286	1382	13	1/2	1/2	CD
13286	1382	14	teaspoonful	teaspoonful	JJ
13286	1382	15	salt	salt	NN
13286	1382	16	1	1	CD
13286	1382	17	teaspoonful	teaspoonful	JJ
13286	1382	18	lemon	lemon	NN
13286	1382	19	juice	juice	NN
13286	1382	20	1	1	CD
13286	1382	21	egg	egg	NN
13286	1382	22	Cold	cold	JJ
13286	1382	23	water	water	NN
13286	1382	24	Have	have	VBP
13286	1382	25	Crisco	Crisco	NNP
13286	1382	26	cold	cold	JJ
13286	1382	27	and	and	CC
13286	1382	28	firm	firm	JJ
13286	1382	29	.	.	.
13286	1383	1	Sift	sift	VB
13286	1383	2	flour	flour	NN
13286	1383	3	and	and	CC
13286	1383	4	salt	salt	NN
13286	1383	5	into	into	IN
13286	1383	6	basin	basin	NN
13286	1383	7	,	,	,
13286	1383	8	add	add	VB
13286	1383	9	Crisco	Crisco	NNP
13286	1383	10	and	and	CC
13286	1383	11	cut	cut	VBN
13286	1383	12	into	into	IN
13286	1383	13	pieces	piece	NNS
13286	1383	14	one	one	CD
13286	1383	15	inch	inch	NN
13286	1383	16	square	square	NN
13286	1383	17	.	.	.
13286	1384	1	Beat	beat	VB
13286	1384	2	up	up	RP
13286	1384	3	egg	egg	NN
13286	1384	4	,	,	,
13286	1384	5	add	add	VB
13286	1384	6	lemon	lemon	NN
13286	1384	7	juice	juice	NN
13286	1384	8	and	and	CC
13286	1384	9	a	a	DT
13286	1384	10	very	very	RB
13286	1384	11	little	little	JJ
13286	1384	12	cold	cold	JJ
13286	1384	13	water	water	NN
13286	1384	14	,	,	,
13286	1384	15	then	then	RB
13286	1384	16	add	add	VB
13286	1384	17	them	-PRON-	PRP
13286	1384	18	gradually	gradually	RB
13286	1384	19	into	into	IN
13286	1384	20	other	other	JJ
13286	1384	21	ingredients	ingredient	NNS
13286	1384	22	making	make	VBG
13286	1384	23	them	-PRON-	PRP
13286	1384	24	into	into	IN
13286	1384	25	a	a	DT
13286	1384	26	stiff	stiff	JJ
13286	1384	27	paste	paste	NN
13286	1384	28	.	.	.
13286	1385	1	Roll	roll	VB
13286	1385	2	in	in	IN
13286	1385	3	a	a	DT
13286	1385	4	long	long	JJ
13286	1385	5	piece	piece	NN
13286	1385	6	on	on	IN
13286	1385	7	floured	floured	JJ
13286	1385	8	board	board	NN
13286	1385	9	,	,	,
13286	1385	10	fold	fold	VB
13286	1385	11	in	in	RB
13286	1385	12	three	three	CD
13286	1385	13	,	,	,
13286	1385	14	turn	turn	VB
13286	1385	15	rough	rough	JJ
13286	1385	16	edges	edge	NNS
13286	1385	17	toward	toward	IN
13286	1385	18	you	-PRON-	PRP
13286	1385	19	and	and	CC
13286	1385	20	roll	roll	VB
13286	1385	21	out	out	RP
13286	1385	22	again	again	RB
13286	1385	23	,	,	,
13286	1385	24	continuing	continue	VBG
13286	1385	25	this	this	DT
13286	1385	26	for	for	IN
13286	1385	27	five	five	CD
13286	1385	28	times	time	NNS
13286	1385	29	.	.	.
13286	1386	1	Place	place	NN
13286	1386	2	in	in	IN
13286	1386	3	refrigerator	refrigerator	NN
13286	1386	4	or	or	CC
13286	1386	5	in	in	IN
13286	1386	6	cool	cool	JJ
13286	1386	7	place	place	NN
13286	1386	8	ten	ten	CD
13286	1386	9	minutes	minute	NNS
13286	1386	10	between	between	IN
13286	1386	11	each	each	DT
13286	1386	12	rolling	rolling	NN
13286	1386	13	.	.	.
13286	1387	1	This	this	DT
13286	1387	2	pastry	pastry	NN
13286	1387	3	may	may	MD
13286	1387	4	be	be	VB
13286	1387	5	used	use	VBN
13286	1387	6	at	at	IN
13286	1387	7	once	once	RB
13286	1387	8	for	for	IN
13286	1387	9	all	all	DT
13286	1387	10	kinds	kind	NNS
13286	1387	11	of	of	IN
13286	1387	12	sweet	sweet	JJ
13286	1387	13	or	or	CC
13286	1387	14	savory	savory	JJ
13286	1387	15	pies	pie	NNS
13286	1387	16	,	,	,
13286	1387	17	but	but	CC
13286	1387	18	it	-PRON-	PRP
13286	1387	19	is	be	VBZ
13286	1387	20	improved	improve	VBN
13286	1387	21	by	by	IN
13286	1387	22	standing	stand	VBG
13286	1387	23	for	for	IN
13286	1387	24	a	a	DT
13286	1387	25	few	few	JJ
13286	1387	26	hours	hour	NNS
13286	1387	27	in	in	IN
13286	1387	28	a	a	DT
13286	1387	29	cool	cool	JJ
13286	1387	30	place	place	NN
13286	1387	31	.	.	.
13286	1388	1	Bake	bake	VB
13286	1388	2	in	in	IN
13286	1388	3	hot	hot	JJ
13286	1388	4	oven	oven	NN
13286	1388	5	.	.	.
13286	1389	1	Sufficient	sufficient	JJ
13286	1389	2	for	for	IN
13286	1389	3	two	two	CD
13286	1389	4	covered	covered	JJ
13286	1389	5	pies	pie	NNS
13286	1389	6	.	.	.
13286	1390	1	German	german	JJ
13286	1390	2	Paste	Paste	NNP
13286	1390	3	5	5	CD
13286	1390	4	cupfuls	cupful	NNS
13286	1390	5	flour	flour	NN
13286	1390	6	1	1	CD
13286	1390	7	1/2	1/2	CD
13286	1390	8	cupfuls	cupful	NNS
13286	1390	9	Crisco	Crisco	NNP
13286	1390	10	1/3	1/3	CD
13286	1390	11	cupful	cupful	JJ
13286	1390	12	ground	ground	NN
13286	1390	13	almonds	almond	VBZ
13286	1390	14	1	1	CD
13286	1390	15	cupful	cupful	JJ
13286	1390	16	sugar	sugar	NN
13286	1390	17	2	2	CD
13286	1390	18	eggs	egg	NNS
13286	1390	19	2	2	CD
13286	1390	20	yolks	yolk	NNS
13286	1390	21	of	of	IN
13286	1390	22	eggs	egg	NNS
13286	1390	23	1	1	CD
13286	1390	24	1/3	1/3	CD
13286	1390	25	teaspoonfuls	teaspoonful	NNS
13286	1390	26	salt	salt	NN
13286	1390	27	Water	Water	NNP
13286	1390	28	Sift	Sift	NNP
13286	1390	29	flour	flour	NN
13286	1390	30	and	and	CC
13286	1390	31	almonds	almond	VBZ
13286	1390	32	into	into	IN
13286	1390	33	basin	basin	NN
13286	1390	34	,	,	,
13286	1390	35	rub	rub	VB
13286	1390	36	Crisco	Crisco	NNP
13286	1390	37	into	into	IN
13286	1390	38	them	-PRON-	PRP
13286	1390	39	,	,	,
13286	1390	40	add	add	VB
13286	1390	41	salt	salt	NN
13286	1390	42	,	,	,
13286	1390	43	sugar	sugar	NN
13286	1390	44	,	,	,
13286	1390	45	eggs	egg	NNS
13286	1390	46	well	well	RB
13286	1390	47	beaten	beat	VBN
13286	1390	48	and	and	CC
13286	1390	49	water	water	NN
13286	1390	50	to	to	TO
13286	1390	51	make	make	VB
13286	1390	52	stiff	stiff	JJ
13286	1390	53	paste	paste	NN
13286	1390	54	.	.	.
13286	1391	1	Leave	leave	VB
13286	1391	2	in	in	IN
13286	1391	3	cool	cool	JJ
13286	1391	4	place	place	NN
13286	1391	5	two	two	CD
13286	1391	6	hours	hour	NNS
13286	1391	7	,	,	,
13286	1391	8	then	then	RB
13286	1391	9	roll	roll	VB
13286	1391	10	out	out	RP
13286	1391	11	and	and	CC
13286	1391	12	use	use	VB
13286	1391	13	for	for	IN
13286	1391	14	pies	pie	NNS
13286	1391	15	and	and	CC
13286	1391	16	tartlets	tartlet	NNS
13286	1391	17	.	.	.
13286	1392	1	Sufficient	sufficient	JJ
13286	1392	2	for	for	IN
13286	1392	3	four	four	CD
13286	1392	4	pies	pie	NNS
13286	1392	5	.	.	.
13286	1393	1	Hot	Hot	NNP
13286	1393	2	Water	Water	NNP
13286	1393	3	Paste	Paste	NNP
13286	1393	4	1	1	CD
13286	1393	5	cupful	cupful	JJ
13286	1393	6	flour	flour	NN
13286	1393	7	4	4	CD
13286	1393	8	tablespoonfuls	tablespoonful	NNS
13286	1393	9	Crisco	Crisco	NNP
13286	1393	10	1/3	1/3	CD
13286	1393	11	teaspoonful	teaspoonful	JJ
13286	1393	12	salt	salt	NN
13286	1393	13	1/4	1/4	CD
13286	1393	14	teaspoonful	teaspoonful	JJ
13286	1393	15	baking	baking	NN
13286	1393	16	powder	powder	NN
13286	1393	17	3	3	CD
13286	1393	18	tablespoonfuls	tablespoonful	NNS
13286	1393	19	boiling	boil	VBG
13286	1393	20	water	water	NN
13286	1393	21	Sift	Sift	NNP
13286	1393	22	flour	flour	NN
13286	1393	23	,	,	,
13286	1393	24	salt	salt	NN
13286	1393	25	and	and	CC
13286	1393	26	baking	baking	NN
13286	1393	27	powder	powder	NN
13286	1393	28	into	into	IN
13286	1393	29	basin	basin	NN
13286	1393	30	,	,	,
13286	1393	31	rub	rub	NNP
13286	1393	32	Crisco	Crisco	NNP
13286	1393	33	lightly	lightly	RB
13286	1393	34	into	into	IN
13286	1393	35	them	-PRON-	PRP
13286	1393	36	,	,	,
13286	1393	37	then	then	RB
13286	1393	38	stir	stir	VB
13286	1393	39	in	in	IN
13286	1393	40	boiling	boil	VBG
13286	1393	41	water	water	NN
13286	1393	42	.	.	.
13286	1394	1	Cool	cool	JJ
13286	1394	2	paste	paste	NN
13286	1394	3	before	before	IN
13286	1394	4	using	use	VBG
13286	1394	5	,	,	,
13286	1394	6	or	or	CC
13286	1394	7	it	-PRON-	PRP
13286	1394	8	will	will	MD
13286	1394	9	be	be	VB
13286	1394	10	too	too	RB
13286	1394	11	sticky	sticky	JJ
13286	1394	12	to	to	TO
13286	1394	13	handle	handle	VB
13286	1394	14	.	.	.
13286	1395	1	Sufficient	sufficient	JJ
13286	1395	2	for	for	IN
13286	1395	3	one	one	CD
13286	1395	4	pie	pie	NN
13286	1395	5	.	.	.
13286	1396	1	Butterscotch	Butterscotch	NNP
13286	1396	2	Pie	Pie	NNP
13286	1396	3	1	1	CD
13286	1396	4	egg	egg	NN
13286	1396	5	1	1	CD
13286	1396	6	cupful	cupful	JJ
13286	1396	7	dark	dark	JJ
13286	1396	8	brown	brown	NNP
13286	1396	9	sugar	sugar	NN
13286	1396	10	1	1	CD
13286	1396	11	cupful	cupful	JJ
13286	1396	12	milk	milk	NN
13286	1396	13	3	3	CD
13286	1396	14	tablespoonfuls	tablespoonful	NNS
13286	1396	15	flour	flour	NN
13286	1396	16	2	2	CD
13286	1396	17	tablespoonfuls	tablespoonful	NNS
13286	1396	18	Crisco	Crisco	NNP
13286	1396	19	3	3	CD
13286	1396	20	tablespoonfuls	tablespoonful	NNS
13286	1396	21	water	water	NN
13286	1396	22	1/4	1/4	CD
13286	1396	23	teaspoonful	teaspoonful	JJ
13286	1396	24	salt	salt	NN
13286	1396	25	1	1	CD
13286	1396	26	tablespoonful	tablespoonful	JJ
13286	1396	27	powdered	powdered	JJ
13286	1396	28	sugar	sugar	NN
13286	1396	29	1	1	CD
13286	1396	30	baked	bake	VBN
13286	1396	31	crust	crust	NN
13286	1396	32	1	1	CD
13286	1396	33	teaspoonful	teaspoonful	JJ
13286	1396	34	vanilla	vanilla	NN
13286	1396	35	extract	extract	NN
13286	1396	36	Put	Put	VBN
13286	1396	37	yolk	yolk	NNP
13286	1396	38	of	of	IN
13286	1396	39	egg	egg	NN
13286	1396	40	into	into	IN
13286	1396	41	saucepan	saucepan	NNP
13286	1396	42	,	,	,
13286	1396	43	add	add	VB
13286	1396	44	brown	brown	JJ
13286	1396	45	sugar	sugar	NN
13286	1396	46	,	,	,
13286	1396	47	flour	flour	NN
13286	1396	48	,	,	,
13286	1396	49	milk	milk	NN
13286	1396	50	,	,	,
13286	1396	51	water	water	NN
13286	1396	52	,	,	,
13286	1396	53	Crisco	Crisco	NNP
13286	1396	54	,	,	,
13286	1396	55	salt	salt	NN
13286	1396	56	,	,	,
13286	1396	57	and	and	CC
13286	1396	58	vanilla	vanilla	NN
13286	1396	59	.	.	.
13286	1397	1	Stir	stir	VB
13286	1397	2	over	over	IN
13286	1397	3	fire	fire	NN
13286	1397	4	until	until	IN
13286	1397	5	it	-PRON-	PRP
13286	1397	6	thickens	thicken	VBZ
13286	1397	7	and	and	CC
13286	1397	8	comes	come	VBZ
13286	1397	9	to	to	IN
13286	1397	10	boiling	boiling	NN
13286	1397	11	point	point	NN
13286	1397	12	.	.	.
13286	1398	1	Pour	pour	VB
13286	1398	2	into	into	IN
13286	1398	3	baked	baked	JJ
13286	1398	4	pie	pie	NN
13286	1398	5	shell	shell	NN
13286	1398	6	.	.	.
13286	1399	1	Beat	beat	VB
13286	1399	2	up	up	RP
13286	1399	3	white	white	RB
13286	1399	4	of	of	IN
13286	1399	5	egg	egg	NN
13286	1399	6	,	,	,
13286	1399	7	then	then	RB
13286	1399	8	beat	beat	VBD
13286	1399	9	powdered	powder	VBN
13286	1399	10	sugar	sugar	NN
13286	1399	11	into	into	IN
13286	1399	12	it	-PRON-	PRP
13286	1399	13	.	.	.
13286	1400	1	Spread	spread	VB
13286	1400	2	on	on	IN
13286	1400	3	top	top	NN
13286	1400	4	of	of	IN
13286	1400	5	pie	pie	NN
13286	1400	6	and	and	CC
13286	1400	7	brown	brown	NN
13286	1400	8	lightly	lightly	RB
13286	1400	9	in	in	IN
13286	1400	10	oven	oven	NNP
13286	1400	11	.	.	.
13286	1401	1	Sufficient	sufficient	JJ
13286	1401	2	for	for	IN
13286	1401	3	one	one	CD
13286	1401	4	pie	pie	NN
13286	1401	5	.	.	.
13286	1402	1	Rhubarb	Rhubarb	NNP
13286	1402	2	Custard	Custard	NNP
13286	1402	3	Pie	Pie	NNP
13286	1402	4	1	1	CD
13286	1402	5	cupful	cupful	JJ
13286	1402	6	cut	cut	NN
13286	1402	7	rhubarb	rhubarb	NN
13286	1402	8	1	1	CD
13286	1402	9	cupful	cupful	JJ
13286	1402	10	sugar	sugar	NN
13286	1402	11	1	1	CD
13286	1402	12	tablespoonful	tablespoonful	JJ
13286	1402	13	flour	flour	NN
13286	1402	14	1	1	CD
13286	1402	15	tablespoonful	tablespoonful	JJ
13286	1402	16	melted	melt	VBN
13286	1402	17	Crisco	Crisco	NNP
13286	1402	18	2	2	CD
13286	1402	19	eggs	egg	NNS
13286	1402	20	1/2	1/2	CD
13286	1402	21	teaspoonful	teaspoonful	JJ
13286	1402	22	ginger	ginger	NN
13286	1402	23	extract	extract	NN
13286	1402	24	1	1	CD
13286	1402	25	cupful	cupful	JJ
13286	1402	26	milk	milk	NN
13286	1402	27	Crisco	Crisco	NNP
13286	1402	28	pastry	pastry	NN
13286	1402	29	Cut	Cut	NNP
13286	1402	30	rhubarb	rhubarb	NN
13286	1402	31	in	in	IN
13286	1402	32	small	small	JJ
13286	1402	33	pieces	piece	NNS
13286	1402	34	and	and	CC
13286	1402	35	mix	mix	VB
13286	1402	36	with	with	IN
13286	1402	37	sugar	sugar	NN
13286	1402	38	and	and	CC
13286	1402	39	flour	flour	NN
13286	1402	40	.	.	.
13286	1403	1	Beat	beat	VB
13286	1403	2	egg	egg	NN
13286	1403	3	yolks	yolk	NNS
13286	1403	4	,	,	,
13286	1403	5	add	add	VB
13286	1403	6	milk	milk	NN
13286	1403	7	,	,	,
13286	1403	8	ginger	ginger	NN
13286	1403	9	extract	extract	NN
13286	1403	10	,	,	,
13286	1403	11	and	and	CC
13286	1403	12	melted	melt	VBN
13286	1403	13	Crisco	Crisco	NNP
13286	1403	14	.	.	.
13286	1404	1	Line	line	NN
13286	1404	2	pie	pie	NN
13286	1404	3	plate	plate	NN
13286	1404	4	with	with	IN
13286	1404	5	pastry	pastry	NN
13286	1404	6	,	,	,
13286	1404	7	and	and	CC
13286	1404	8	fill	fill	VB
13286	1404	9	with	with	IN
13286	1404	10	rhubarb	rhubarb	JJ
13286	1404	11	mixture	mixture	NN
13286	1404	12	.	.	.
13286	1405	1	Pour	pour	VB
13286	1405	2	custard	custard	RB
13286	1405	3	over	over	RB
13286	1405	4	and	and	CC
13286	1405	5	bake	bake	VB
13286	1405	6	in	in	RP
13286	1405	7	moderate	moderate	JJ
13286	1405	8	oven	oven	NN
13286	1405	9	until	until	IN
13286	1405	10	firm	firm	NN
13286	1405	11	.	.	.
13286	1406	1	Cover	cover	VB
13286	1406	2	with	with	IN
13286	1406	3	meringue	meringue	NN
13286	1406	4	made	make	VBN
13286	1406	5	with	with	IN
13286	1406	6	stiffly	stiffly	NNP
13286	1406	7	beaten	beat	VBN
13286	1406	8	whites	white	NNS
13286	1406	9	of	of	IN
13286	1406	10	eggs	egg	NNS
13286	1406	11	to	to	TO
13286	1406	12	which	which	WDT
13286	1406	13	two	two	CD
13286	1406	14	tablespoonfuls	tablespoonful	NNS
13286	1406	15	powdered	powder	VBN
13286	1406	16	sugar	sugar	NN
13286	1406	17	have	have	VBP
13286	1406	18	been	be	VBN
13286	1406	19	added	add	VBN
13286	1406	20	.	.	.
13286	1407	1	Sufficient	sufficient	JJ
13286	1407	2	for	for	IN
13286	1407	3	one	one	CD
13286	1407	4	small	small	JJ
13286	1407	5	pie	pie	NN
13286	1407	6	.	.	.
13286	1408	1	Sugar	Sugar	NNP
13286	1408	2	Paste	Paste	NNP
13286	1408	3	for	for	IN
13286	1408	4	Tartlets	tartlet	NNS
13286	1408	5	1	1	CD
13286	1408	6	cupful	cupful	JJ
13286	1408	7	sugar	sugar	NN
13286	1408	8	4	4	CD
13286	1408	9	cupfuls	cupfuls	NN
13286	1408	10	flour	flour	NN
13286	1408	11	1/2	1/2	CD
13286	1408	12	cupful	cupful	JJ
13286	1408	13	Crisco	Crisco	NNP
13286	1408	14	,	,	,
13286	1408	15	generous	generous	JJ
13286	1408	16	measure	measure	NN
13286	1408	17	1/2	1/2	CD
13286	1408	18	teaspoonful	teaspoonful	JJ
13286	1408	19	salt	salt	NN
13286	1408	20	3	3	CD
13286	1408	21	eggs	egg	NNS
13286	1408	22	1	1	CD
13286	1408	23	lemon	lemon	NN
13286	1408	24	Sift	Sift	NNP
13286	1408	25	flour	flour	NN
13286	1408	26	on	on	IN
13286	1408	27	to	to	IN
13286	1408	28	baking	baking	NNP
13286	1408	29	board	board	NNP
13286	1408	30	,	,	,
13286	1408	31	make	make	VB
13286	1408	32	hole	hole	NN
13286	1408	33	in	in	IN
13286	1408	34	center	center	NN
13286	1408	35	,	,	,
13286	1408	36	and	and	CC
13286	1408	37	put	put	VBD
13286	1408	38	in	in	RP
13286	1408	39	grated	grate	VBN
13286	1408	40	lemon	lemon	NN
13286	1408	41	rind	rind	NN
13286	1408	42	,	,	,
13286	1408	43	salt	salt	NN
13286	1408	44	,	,	,
13286	1408	45	sugar	sugar	NN
13286	1408	46	,	,	,
13286	1408	47	eggs	egg	NNS
13286	1408	48	,	,	,
13286	1408	49	and	and	CC
13286	1408	50	Crisco	Crisco	NNP
13286	1408	51	.	.	.
13286	1409	1	Mix	mix	VB
13286	1409	2	the	the	DT
13286	1409	3	whole	whole	NN
13286	1409	4	to	to	IN
13286	1409	5	a	a	DT
13286	1409	6	stiff	stiff	JJ
13286	1409	7	pastry	pastry	NN
13286	1409	8	.	.	.
13286	1410	1	This	this	DT
13286	1410	2	paste	paste	NN
13286	1410	3	is	be	VBZ
13286	1410	4	used	use	VBN
13286	1410	5	for	for	IN
13286	1410	6	the	the	DT
13286	1410	7	bottom	bottom	JJ
13286	1410	8	layer	layer	NN
13286	1410	9	of	of	IN
13286	1410	10	pies	pie	NNS
13286	1410	11	and	and	CC
13286	1410	12	to	to	TO
13286	1410	13	line	line	VB
13286	1410	14	tartlet	tartlet	NN
13286	1410	15	tins	tin	NNS
13286	1410	16	of	of	IN
13286	1410	17	various	various	JJ
13286	1410	18	kinds	kind	NNS
13286	1410	19	.	.	.
13286	1411	1	It	-PRON-	PRP
13286	1411	2	is	be	VBZ
13286	1411	3	excellent	excellent	JJ
13286	1411	4	for	for	IN
13286	1411	5	turnovers	turnover	NNS
13286	1411	6	.	.	.
13286	1412	1	Sufficient	sufficient	JJ
13286	1412	2	for	for	IN
13286	1412	3	thirty	thirty	CD
13286	1412	4	tartlets	tartlet	NNS
13286	1412	5	.	.	.
13286	1413	1	Currant	Currant	NNP
13286	1413	2	Tartlets	tartlet	NNS
13286	1413	3	1/3	1/3	CD
13286	1413	4	cupful	cupful	JJ
13286	1413	5	currants	currant	NNS
13286	1413	6	3	3	CD
13286	1413	7	tablespoonfuls	tablespoonful	NNS
13286	1413	8	ground	ground	NN
13286	1413	9	rice	rice	NN
13286	1413	10	2	2	CD
13286	1413	11	whites	white	NNS
13286	1413	12	of	of	IN
13286	1413	13	eggs	egg	NNS
13286	1413	14	4	4	CD
13286	1413	15	tablespoonfuls	tablespoonful	NNS
13286	1413	16	Crisco	Crisco	NNP
13286	1413	17	3/4	3/4	CD
13286	1413	18	cupful	cupful	JJ
13286	1413	19	sponge	sponge	NN
13286	1413	20	cake	cake	NN
13286	1413	21	crumbs	crumb	VBZ
13286	1413	22	4	4	CD
13286	1413	23	tablespoonfuls	tablespoonful	NNS
13286	1413	24	sugar	sugar	NN
13286	1413	25	2	2	CD
13286	1413	26	tablespoonfuls	tablespoonful	NNS
13286	1413	27	chopped	chop	VBN
13286	1413	28	candied	candied	JJ
13286	1413	29	orange	orange	NN
13286	1413	30	peel	peel	NN
13286	1413	31	1/2	1/2	CD
13286	1413	32	teaspoonful	teaspoonful	JJ
13286	1413	33	lemon	lemon	NN
13286	1413	34	extract	extract	NN
13286	1413	35	Pinch	Pinch	NNP
13286	1413	36	of	of	IN
13286	1413	37	salt	salt	NN
13286	1413	38	Crisco	Crisco	NNP
13286	1413	39	pastry	pastry	NN
13286	1413	40	1	1	CD
13286	1413	41	tablespoonful	tablespoonful	JJ
13286	1413	42	cream	cream	NN
13286	1413	43	Cream	Cream	NNP
13286	1413	44	Crisco	Crisco	NNP
13286	1413	45	and	and	CC
13286	1413	46	sugar	sugar	VB
13286	1413	47	together	together	RB
13286	1413	48	,	,	,
13286	1413	49	add	add	VB
13286	1413	50	ground	ground	NN
13286	1413	51	rice	rice	NN
13286	1413	52	,	,	,
13286	1413	53	crumbs	crumb	VBZ
13286	1413	54	,	,	,
13286	1413	55	peel	peel	NN
13286	1413	56	,	,	,
13286	1413	57	currants	currant	NNS
13286	1413	58	,	,	,
13286	1413	59	cream	cream	NN
13286	1413	60	,	,	,
13286	1413	61	salt	salt	NN
13286	1413	62	,	,	,
13286	1413	63	lemon	lemon	NN
13286	1413	64	extract	extract	NN
13286	1413	65	,	,	,
13286	1413	66	and	and	CC
13286	1413	67	whites	white	NNS
13286	1413	68	of	of	IN
13286	1413	69	eggs	egg	NNS
13286	1413	70	well	well	RB
13286	1413	71	beaten	beat	VBN
13286	1413	72	.	.	.
13286	1414	1	Roll	roll	VB
13286	1414	2	out	out	RP
13286	1414	3	paste	paste	NN
13286	1414	4	,	,	,
13286	1414	5	cut	cut	VBN
13286	1414	6	into	into	IN
13286	1414	7	rounds	round	NNS
13286	1414	8	,	,	,
13286	1414	9	line	line	VB
13286	1414	10	some	some	DT
13286	1414	11	Criscoed	Criscoed	NNP
13286	1414	12	tartlet	tartlet	NN
13286	1414	13	tins	tin	NNS
13286	1414	14	with	with	IN
13286	1414	15	rounds	round	NNS
13286	1414	16	,	,	,
13286	1414	17	put	put	VBN
13286	1414	18	in	in	IN
13286	1414	19	each	each	DT
13286	1414	20	a	a	DT
13286	1414	21	tablespoonful	tablespoonful	NN
13286	1414	22	of	of	IN
13286	1414	23	the	the	DT
13286	1414	24	mixture	mixture	NN
13286	1414	25	.	.	.
13286	1415	1	Bake	bake	VB
13286	1415	2	tartlets	tartlet	NNS
13286	1415	3	in	in	IN
13286	1415	4	moderate	moderate	JJ
13286	1415	5	oven	oven	NNP
13286	1415	6	from	from	IN
13286	1415	7	twelve	twelve	CD
13286	1415	8	to	to	IN
13286	1415	9	fifteen	fifteen	CD
13286	1415	10	minutes	minute	NNS
13286	1415	11	.	.	.
13286	1416	1	Or	or	CC
13286	1416	2	,	,	,
13286	1416	3	these	these	DT
13286	1416	4	tartlets	tartlet	NNS
13286	1416	5	may	may	MD
13286	1416	6	be	be	VB
13286	1416	7	covered	cover	VBN
13286	1416	8	with	with	IN
13286	1416	9	frosting	frosting	NN
13286	1416	10	,	,	,
13286	1416	11	and	and	CC
13286	1416	12	a	a	DT
13286	1416	13	little	little	JJ
13286	1416	14	chopped	chopped	JJ
13286	1416	15	cocoanut	cocoanut	NN
13286	1416	16	sprinkled	sprinkle	VBN
13286	1416	17	over	over	IN
13286	1416	18	tops	top	NNS
13286	1416	19	.	.	.
13286	1417	1	Sufficient	sufficient	JJ
13286	1417	2	for	for	IN
13286	1417	3	nine	nine	CD
13286	1417	4	tartlets	tartlet	NNS
13286	1417	5	.	.	.
13286	1418	1	Bartemian	Bartemian	NNP
13286	1418	2	Tarts	Tarts	NNP
13286	1418	3	1	1	CD
13286	1418	4	cupful	cupful	JJ
13286	1418	5	sugar	sugar	NN
13286	1418	6	1	1	CD
13286	1418	7	lemon	lemon	NN
13286	1418	8	1/4	1/4	CD
13286	1418	9	lb	lb	IN
13286	1418	10	.	.	.
13286	1419	1	chopped	chop	VBN
13286	1419	2	candied	candy	VBN
13286	1419	3	citron	citron	NN
13286	1419	4	peel	peel	NN
13286	1419	5	Crisco	Crisco	NNP
13286	1419	6	flake	flake	NN
13286	1419	7	pastry	pastry	NN
13286	1419	8	1	1	CD
13286	1419	9	egg	egg	NN
13286	1419	10	1	1	CD
13286	1419	11	cupful	cupful	JJ
13286	1419	12	raisins	raisin	NNS
13286	1419	13	1	1	CD
13286	1419	14	tablespoonful	tablespoonful	JJ
13286	1419	15	melted	melt	VBN
13286	1419	16	Crisco	Crisco	NNP
13286	1419	17	1/4	1/4	CD
13286	1419	18	teaspoonful	teaspoonful	JJ
13286	1419	19	salt	salt	NN
13286	1419	20	Roll	Roll	NNP
13286	1419	21	pastry	pastry	NN
13286	1419	22	thin	thin	RB
13286	1419	23	and	and	CC
13286	1419	24	cut	cut	VBD
13286	1419	25	out	out	RP
13286	1419	26	large	large	JJ
13286	1419	27	cakes	cake	NNS
13286	1419	28	of	of	IN
13286	1419	29	it	-PRON-	PRP
13286	1419	30	.	.	.
13286	1420	1	Beat	beat	VB
13286	1420	2	egg	egg	NN
13286	1420	3	,	,	,
13286	1420	4	add	add	VB
13286	1420	5	sugar	sugar	NN
13286	1420	6	,	,	,
13286	1420	7	Crisco	Crisco	NNP
13286	1420	8	,	,	,
13286	1420	9	rind	rind	NN
13286	1420	10	and	and	CC
13286	1420	11	strained	strained	JJ
13286	1420	12	juice	juice	NN
13286	1420	13	of	of	IN
13286	1420	14	lemon	lemon	NN
13286	1420	15	,	,	,
13286	1420	16	salt	salt	NN
13286	1420	17	,	,	,
13286	1420	18	citron	citron	NN
13286	1420	19	,	,	,
13286	1420	20	and	and	CC
13286	1420	21	raisins	raisin	NNS
13286	1420	22	.	.	.
13286	1421	1	Mix	mix	VB
13286	1421	2	and	and	CC
13286	1421	3	put	put	VB
13286	1421	4	tablespoonful	tablespoonful	JJ
13286	1421	5	of	of	IN
13286	1421	6	mixture	mixture	NN
13286	1421	7	on	on	IN
13286	1421	8	each	each	DT
13286	1421	9	of	of	IN
13286	1421	10	pastry	pastry	NN
13286	1421	11	cakes	cake	NNS
13286	1421	12	,	,	,
13286	1421	13	wet	wet	JJ
13286	1421	14	edges	edge	NNS
13286	1421	15	of	of	IN
13286	1421	16	paste	paste	NN
13286	1421	17	and	and	CC
13286	1421	18	fold	fold	VB
13286	1421	19	like	like	UH
13286	1421	20	old	old	JJ
13286	1421	21	fashioned	fashioned	JJ
13286	1421	22	turn	turn	NN
13286	1421	23	over	over	RP
13286	1421	24	.	.	.
13286	1422	1	Do	do	VBP
13286	1422	2	not	not	RB
13286	1422	3	stick	stick	VB
13286	1422	4	with	with	IN
13286	1422	5	fork	fork	NN
13286	1422	6	or	or	CC
13286	1422	7	juice	juice	NN
13286	1422	8	will	will	MD
13286	1422	9	run	run	VB
13286	1422	10	out	out	RP
13286	1422	11	.	.	.
13286	1423	1	Lay	Lay	NNP
13286	1423	2	turn	turn	NN
13286	1423	3	overs	over	NNS
13286	1423	4	on	on	IN
13286	1423	5	Criscoed	Criscoed	NNP
13286	1423	6	tins	tin	NNS
13286	1423	7	and	and	CC
13286	1423	8	bake	bake	NN
13286	1423	9	in	in	IN
13286	1423	10	hot	hot	JJ
13286	1423	11	oven	oven	NN
13286	1423	12	from	from	IN
13286	1423	13	twelve	twelve	CD
13286	1423	14	to	to	IN
13286	1423	15	fifteen	fifteen	CD
13286	1423	16	minutes	minute	NNS
13286	1423	17	.	.	.
13286	1424	1	Sufficient	sufficient	JJ
13286	1424	2	for	for	IN
13286	1424	3	twelve	twelve	CD
13286	1424	4	tarts	tart	NNS
13286	1424	5	.	.	.
13286	1425	1	Apricot	Apricot	NNP
13286	1425	2	Tarts	Tarts	NNP
13286	1425	3	2	2	CD
13286	1425	4	cupfuls	cupful	NNS
13286	1425	5	flour	flour	NN
13286	1425	6	1/2	1/2	CD
13286	1425	7	cupful	cupful	JJ
13286	1425	8	Crisco	Crisco	NNP
13286	1425	9	4	4	CD
13286	1425	10	tablespoonfuls	tablespoonful	NNS
13286	1425	11	sugar	sugar	NN
13286	1425	12	1/2	1/2	CD
13286	1425	13	teaspoonful	teaspoonful	JJ
13286	1425	14	salt	salt	NN
13286	1425	15	1	1	CD
13286	1425	16	egg	egg	NN
13286	1425	17	2	2	CD
13286	1425	18	teaspoonfuls	teaspoonfuls	NNP
13286	1425	19	vanilla	vanilla	NN
13286	1425	20	extract	extract	NN
13286	1425	21	1	1	CD
13286	1425	22	teaspoonful	teaspoonful	JJ
13286	1425	23	baking	baking	NN
13286	1425	24	powder	powder	NN
13286	1425	25	Apricot	Apricot	NNP
13286	1425	26	jam	jam	NN
13286	1425	27	or	or	CC
13286	1425	28	jelly	jelly	NNP
13286	1425	29	Whipped	Whipped	NNP
13286	1425	30	cream	cream	NN
13286	1425	31	Angelica	Angelica	NNP
13286	1425	32	Preserved	Preserved	NNP
13286	1425	33	cherries	cherrie	VBZ
13286	1425	34	Rub	Rub	NNP
13286	1425	35	Crisco	Crisco	NNP
13286	1425	36	into	into	IN
13286	1425	37	flour	flour	NN
13286	1425	38	,	,	,
13286	1425	39	add	add	VB
13286	1425	40	salt	salt	NN
13286	1425	41	,	,	,
13286	1425	42	sugar	sugar	NN
13286	1425	43	,	,	,
13286	1425	44	baking	baking	NN
13286	1425	45	powder	powder	NN
13286	1425	46	,	,	,
13286	1425	47	break	break	VB
13286	1425	48	egg	egg	NN
13286	1425	49	in	in	IN
13286	1425	50	and	and	CC
13286	1425	51	mix	mix	VB
13286	1425	52	well	well	RB
13286	1425	53	with	with	IN
13286	1425	54	fork	fork	NN
13286	1425	55	,	,	,
13286	1425	56	then	then	RB
13286	1425	57	add	add	VB
13286	1425	58	vanilla	vanilla	NN
13286	1425	59	.	.	.
13286	1426	1	Roll	roll	VB
13286	1426	2	out	out	RP
13286	1426	3	,	,	,
13286	1426	4	cut	cut	VBN
13286	1426	5	with	with	IN
13286	1426	6	cutter	cutter	NN
13286	1426	7	and	and	CC
13286	1426	8	line	line	NN
13286	1426	9	Criscoed	Criscoed	NNP
13286	1426	10	tartlet	tartlet	NN
13286	1426	11	tins	tin	NNS
13286	1426	12	with	with	IN
13286	1426	13	the	the	DT
13286	1426	14	rounds	round	NNS
13286	1426	15	.	.	.
13286	1427	1	Line	line	NN
13286	1427	2	with	with	IN
13286	1427	3	paper	paper	NN
13286	1427	4	and	and	CC
13286	1427	5	put	put	VBD
13286	1427	6	in	in	IN
13286	1427	7	some	some	DT
13286	1427	8	rice	rice	NN
13286	1427	9	or	or	CC
13286	1427	10	peas	pea	NNS
13286	1427	11	to	to	TO
13286	1427	12	keep	keep	VB
13286	1427	13	paste	paste	NN
13286	1427	14	from	from	IN
13286	1427	15	rising	rise	VBG
13286	1427	16	;	;	:
13286	1427	17	bake	bake	NN
13286	1427	18	in	in	IN
13286	1427	19	hot	hot	JJ
13286	1427	20	oven	oven	JJ
13286	1427	21	twenty	twenty	CD
13286	1427	22	minutes	minute	NNS
13286	1427	23	.	.	.
13286	1428	1	Remove	remove	VB
13286	1428	2	rice	rice	NN
13286	1428	3	and	and	CC
13286	1428	4	papers	paper	NNS
13286	1428	5	.	.	.
13286	1429	1	When	when	WRB
13286	1429	2	pastries	pastry	NNS
13286	1429	3	are	be	VBP
13286	1429	4	cold	cold	JJ
13286	1429	5	put	put	NN
13286	1429	6	in	in	IN
13286	1429	7	each	each	DT
13286	1429	8	one	one	NN
13286	1429	9	a	a	DT
13286	1429	10	spoonful	spoonful	NN
13286	1429	11	of	of	IN
13286	1429	12	the	the	DT
13286	1429	13	jam	jam	NN
13286	1429	14	or	or	CC
13286	1429	15	jelly	jelly	NNP
13286	1429	16	.	.	.
13286	1430	1	Fill	fill	VB
13286	1430	2	with	with	IN
13286	1430	3	whipped	whip	VBN
13286	1430	4	cream	cream	NN
13286	1430	5	and	and	CC
13286	1430	6	decorate	decorate	VB
13286	1430	7	with	with	IN
13286	1430	8	cherries	cherry	NNS
13286	1430	9	and	and	CC
13286	1430	10	angelica	angelica	NNP
13286	1430	11	.	.	.
13286	1431	1	Sufficient	sufficient	JJ
13286	1431	2	for	for	IN
13286	1431	3	thirty	thirty	CD
13286	1431	4	tarts	tart	NNS
13286	1431	5	.	.	.
13286	1432	1	Bakewell	Bakewell	NNP
13286	1432	2	Tartlets	tartlet	NNS
13286	1432	3	4	4	CD
13286	1432	4	tablespoonfuls	tablespoonful	NNS
13286	1432	5	sugar	sugar	NN
13286	1432	6	2	2	CD
13286	1432	7	eggs	egg	NNS
13286	1432	8	4	4	CD
13286	1432	9	tablespoonfuls	tablespoonful	NNS
13286	1432	10	Crisco	Crisco	NNP
13286	1432	11	1	1	CD
13286	1432	12	cupful	cupful	JJ
13286	1432	13	flour	flour	NN
13286	1432	14	1/2	1/2	CD
13286	1432	15	teaspoonful	teaspoonful	JJ
13286	1432	16	baking	baking	NN
13286	1432	17	powder	powder	NN
13286	1432	18	1/4	1/4	CD
13286	1432	19	teaspoonful	teaspoonful	JJ
13286	1432	20	salt	salt	NN
13286	1432	21	1/2	1/2	CD
13286	1432	22	teaspoonful	teaspoonful	JJ
13286	1432	23	lemon	lemon	NN
13286	1432	24	extract	extract	NN
13286	1432	25	Preserves	Preserves	NNPS
13286	1432	26	Pastry	Pastry	NNP
13286	1432	27	Cream	Cream	NNP
13286	1432	28	Crisco	Crisco	NNP
13286	1432	29	and	and	CC
13286	1432	30	sugar	sugar	NN
13286	1432	31	,	,	,
13286	1432	32	then	then	RB
13286	1432	33	add	add	VB
13286	1432	34	eggs	egg	NNS
13286	1432	35	well	well	RB
13286	1432	36	beaten	beat	VBN
13286	1432	37	,	,	,
13286	1432	38	flour	flour	NN
13286	1432	39	,	,	,
13286	1432	40	salt	salt	NN
13286	1432	41	,	,	,
13286	1432	42	baking	baking	NN
13286	1432	43	powder	powder	NN
13286	1432	44	,	,	,
13286	1432	45	and	and	CC
13286	1432	46	extract	extract	VB
13286	1432	47	.	.	.
13286	1433	1	Line	line	NN
13286	1433	2	twelve	twelve	CD
13286	1433	3	tartlet	tartlet	NN
13286	1433	4	tins	tin	NNS
13286	1433	5	with	with	IN
13286	1433	6	pastry	pastry	NN
13286	1433	7	,	,	,
13286	1433	8	put	put	VBN
13286	1433	9	teaspoonful	teaspoonful	JJ
13286	1433	10	of	of	IN
13286	1433	11	preserves	preserve	NNS
13286	1433	12	in	in	IN
13286	1433	13	each	each	DT
13286	1433	14	,	,	,
13286	1433	15	then	then	RB
13286	1433	16	divide	divide	VB
13286	1433	17	mixture	mixture	NN
13286	1433	18	into	into	IN
13286	1433	19	them	-PRON-	PRP
13286	1433	20	,	,	,
13286	1433	21	and	and	CC
13286	1433	22	bake	bake	VB
13286	1433	23	in	in	RP
13286	1433	24	moderately	moderately	RB
13286	1433	25	hot	hot	JJ
13286	1433	26	oven	oven	JJ
13286	1433	27	twenty	twenty	CD
13286	1433	28	minutes	minute	NNS
13286	1433	29	.	.	.
13286	1434	1	Sufficient	sufficient	JJ
13286	1434	2	for	for	IN
13286	1434	3	twelve	twelve	CD
13286	1434	4	tartlets	tartlet	NNS
13286	1434	5	.	.	.
13286	1435	1	[	[	-LRB-
13286	1435	2	Illustration	illustration	NN
13286	1435	3	]	]	-RRB-
13286	1435	4	BREADS	BREADS	NNP
13286	1435	5	&	&	CC
13286	1435	6	c.	c.	NNP
13286	1435	7	[	[	-LRB-
13286	1435	8	Illustration	illustration	NN
13286	1435	9	]	]	-RRB-
13286	1435	10	The	the	DT
13286	1435	11	usual	usual	JJ
13286	1435	12	method	method	NN
13286	1435	13	of	of	IN
13286	1435	14	making	make	VBG
13286	1435	15	bread	bread	NN
13286	1435	16	is	be	VBZ
13286	1435	17	to	to	TO
13286	1435	18	ferment	ferment	VB
13286	1435	19	dough	dough	NN
13286	1435	20	with	with	IN
13286	1435	21	yeast	yeast	NN
13286	1435	22	;	;	:
13286	1435	23	the	the	DT
13286	1435	24	latter	latter	JJ
13286	1435	25	acts	act	NNS
13286	1435	26	upon	upon	IN
13286	1435	27	certain	certain	JJ
13286	1435	28	constituents	constituent	NNS
13286	1435	29	in	in	IN
13286	1435	30	the	the	DT
13286	1435	31	flour	flour	NN
13286	1435	32	ultimately	ultimately	RB
13286	1435	33	producing	produce	VBG
13286	1435	34	a	a	DT
13286	1435	35	gas	gas	NN
13286	1435	36	which	which	WDT
13286	1435	37	permeates	permeate	VBZ
13286	1435	38	the	the	DT
13286	1435	39	dough	dough	NN
13286	1435	40	.	.	.
13286	1436	1	The	the	DT
13286	1436	2	dough	dough	NN
13286	1436	3	is	be	VBZ
13286	1436	4	placed	place	VBN
13286	1436	5	in	in	IN
13286	1436	6	a	a	DT
13286	1436	7	very	very	RB
13286	1436	8	hot	hot	JJ
13286	1436	9	oven	oven	NN
13286	1436	10	,	,	,
13286	1436	11	the	the	DT
13286	1436	12	heat	heat	NN
13286	1436	13	kills	kill	VBZ
13286	1436	14	the	the	DT
13286	1436	15	yeast	yeast	NN
13286	1436	16	plant	plant	NN
13286	1436	17	,	,	,
13286	1436	18	the	the	DT
13286	1436	19	gas	gas	NN
13286	1436	20	expands	expand	VBZ
13286	1436	21	with	with	IN
13286	1436	22	the	the	DT
13286	1436	23	heat	heat	NN
13286	1436	24	,	,	,
13286	1436	25	still	still	RB
13286	1436	26	raising	raise	VBG
13286	1436	27	the	the	DT
13286	1436	28	dough	dough	NN
13286	1436	29	.	.	.
13286	1437	1	The	the	DT
13286	1437	2	loaf	loaf	NN
13286	1437	3	is	be	VBZ
13286	1437	4	set	set	VBN
13286	1437	5	in	in	IN
13286	1437	6	shape	shape	NN
13286	1437	7	,	,	,
13286	1437	8	and	and	CC
13286	1437	9	,	,	,
13286	1437	10	when	when	WRB
13286	1437	11	finally	finally	RB
13286	1437	12	cooked	cook	VBN
13286	1437	13	and	and	CC
13286	1437	14	the	the	DT
13286	1437	15	gas	gas	NN
13286	1437	16	all	all	DT
13286	1437	17	escaped	escape	VBD
13286	1437	18	,	,	,
13286	1437	19	will	will	MD
13286	1437	20	be	be	VB
13286	1437	21	found	find	VBN
13286	1437	22	to	to	TO
13286	1437	23	be	be	VB
13286	1437	24	light	light	JJ
13286	1437	25	and	and	CC
13286	1437	26	full	full	JJ
13286	1437	27	of	of	IN
13286	1437	28	tiny	tiny	JJ
13286	1437	29	holes	hole	NNS
13286	1437	30	.	.	.
13286	1438	1	Certain	certain	JJ
13286	1438	2	factors	factor	NNS
13286	1438	3	hasten	hasten	VBP
13286	1438	4	or	or	CC
13286	1438	5	delay	delay	VBP
13286	1438	6	these	these	DT
13286	1438	7	changes	change	NNS
13286	1438	8	.	.	.
13286	1439	1	A	a	DT
13286	1439	2	moist	moist	JJ
13286	1439	3	,	,	,
13286	1439	4	warm	warm	JJ
13286	1439	5	medium	medium	NN
13286	1439	6	being	be	VBG
13286	1439	7	most	most	RBS
13286	1439	8	favorable	favorable	JJ
13286	1439	9	to	to	IN
13286	1439	10	the	the	DT
13286	1439	11	growth	growth	NN
13286	1439	12	of	of	IN
13286	1439	13	the	the	DT
13286	1439	14	yeast	yeast	NN
13286	1439	15	,	,	,
13286	1439	16	the	the	DT
13286	1439	17	water	water	NN
13286	1439	18	should	should	MD
13286	1439	19	just	just	RB
13286	1439	20	be	be	VB
13286	1439	21	lukewarm	lukewarm	VBN
13286	1439	22	;	;	:
13286	1439	23	then	then	RB
13286	1439	24	a	a	DT
13286	1439	25	good	good	JJ
13286	1439	26	flour	flour	NN
13286	1439	27	,	,	,
13286	1439	28	containing	contain	VBG
13286	1439	29	about	about	IN
13286	1439	30	8	8	CD
13286	1439	31	per	per	NN
13286	1439	32	cent	cent	NN
13286	1439	33	of	of	IN
13286	1439	34	gluten	gluten	NN
13286	1439	35	is	be	VBZ
13286	1439	36	necessary	necessary	JJ
13286	1439	37	.	.	.
13286	1440	1	This	this	DT
13286	1440	2	gluten	gluten	NN
13286	1440	3	is	be	VBZ
13286	1440	4	the	the	DT
13286	1440	5	proteid	proteid	NN
13286	1440	6	in	in	IN
13286	1440	7	flour	flour	NN
13286	1440	8	;	;	:
13286	1440	9	when	when	WRB
13286	1440	10	well	well	RB
13286	1440	11	mixed	mixed	JJ
13286	1440	12	with	with	IN
13286	1440	13	water	water	NN
13286	1440	14	it	-PRON-	PRP
13286	1440	15	forms	form	VBZ
13286	1440	16	a	a	DT
13286	1440	17	viscid	viscid	NN
13286	1440	18	elastic	elastic	JJ
13286	1440	19	substance	substance	NN
13286	1440	20	,	,	,
13286	1440	21	hence	hence	RB
13286	1440	22	it	-PRON-	PRP
13286	1440	23	is	be	VBZ
13286	1440	24	necessary	necessary	JJ
13286	1440	25	to	to	TO
13286	1440	26	well	well	RB
13286	1440	27	knead	knead	VB
13286	1440	28	dough	dough	NN
13286	1440	29	to	to	TO
13286	1440	30	make	make	VB
13286	1440	31	it	-PRON-	PRP
13286	1440	32	more	more	RBR
13286	1440	33	springy	springy	JJ
13286	1440	34	,	,	,
13286	1440	35	so	so	IN
13286	1440	36	that	that	IN
13286	1440	37	when	when	WRB
13286	1440	38	the	the	DT
13286	1440	39	gas	gas	NN
13286	1440	40	is	be	VBZ
13286	1440	41	generated	generate	VBN
13286	1440	42	in	in	IN
13286	1440	43	it	-PRON-	PRP
13286	1440	44	,	,	,
13286	1440	45	it	-PRON-	PRP
13286	1440	46	will	will	MD
13286	1440	47	expand	expand	VB
13286	1440	48	and	and	CC
13286	1440	49	take	take	VB
13286	1440	50	the	the	DT
13286	1440	51	form	form	NN
13286	1440	52	of	of	IN
13286	1440	53	a	a	DT
13286	1440	54	sponge	sponge	NN
13286	1440	55	,	,	,
13286	1440	56	and	and	CC
13286	1440	57	thus	thus	RB
13286	1440	58	prevent	prevent	VBP
13286	1440	59	the	the	DT
13286	1440	60	gas	gas	NN
13286	1440	61	from	from	IN
13286	1440	62	escaping	escape	VBG
13286	1440	63	.	.	.
13286	1441	1	The	the	DT
13286	1441	2	bread	bread	NN
13286	1441	3	must	must	MD
13286	1441	4	be	be	VB
13286	1441	5	put	put	VBN
13286	1441	6	into	into	IN
13286	1441	7	a	a	DT
13286	1441	8	very	very	RB
13286	1441	9	hot	hot	JJ
13286	1441	10	oven	oven	NN
13286	1441	11	at	at	IN
13286	1441	12	first	first	RB
13286	1441	13	,	,	,
13286	1441	14	340Â	340â	CD
13286	1441	15	°	°	,
13286	1441	16	F.	F.	NNP
13286	1441	17	,	,	,
13286	1441	18	so	so	IN
13286	1441	19	that	that	IN
13286	1441	20	the	the	DT
13286	1441	21	yeast	yeast	NN
13286	1441	22	plant	plant	NN
13286	1441	23	is	be	VBZ
13286	1441	24	killed	kill	VBN
13286	1441	25	quickly	quickly	RB
13286	1441	26	.	.	.
13286	1442	1	If	if	IN
13286	1442	2	this	this	DT
13286	1442	3	be	be	VB
13286	1442	4	not	not	RB
13286	1442	5	accomplished	accomplish	VBN
13286	1442	6	soon	soon	RB
13286	1442	7	,	,	,
13286	1442	8	the	the	DT
13286	1442	9	loaf	loaf	NN
13286	1442	10	may	may	MD
13286	1442	11	go	go	VB
13286	1442	12	on	on	RP
13286	1442	13	spreading	spread	VBG
13286	1442	14	in	in	IN
13286	1442	15	the	the	DT
13286	1442	16	oven	oven	NN
13286	1442	17	,	,	,
13286	1442	18	and	and	CC
13286	1442	19	,	,	,
13286	1442	20	if	if	IN
13286	1442	21	not	not	RB
13286	1442	22	sour	sour	JJ
13286	1442	23	in	in	IN
13286	1442	24	taste	taste	NN
13286	1442	25	,	,	,
13286	1442	26	will	will	MD
13286	1442	27	not	not	RB
13286	1442	28	be	be	VB
13286	1442	29	of	of	IN
13286	1442	30	such	such	PDT
13286	1442	31	a	a	DT
13286	1442	32	good	good	JJ
13286	1442	33	flavor	flavor	NN
13286	1442	34	.	.	.
13286	1443	1	Plenty	plenty	NN
13286	1443	2	of	of	IN
13286	1443	3	salt	salt	NN
13286	1443	4	in	in	IN
13286	1443	5	dough	dough	NN
13286	1443	6	is	be	VBZ
13286	1443	7	said	say	VBN
13286	1443	8	to	to	TO
13286	1443	9	strengthen	strengthen	VB
13286	1443	10	the	the	DT
13286	1443	11	gluten	gluten	NN
13286	1443	12	,	,	,
13286	1443	13	give	give	VB
13286	1443	14	a	a	DT
13286	1443	15	good	good	JJ
13286	1443	16	flavor	flavor	NN
13286	1443	17	to	to	IN
13286	1443	18	the	the	DT
13286	1443	19	bread	bread	NN
13286	1443	20	,	,	,
13286	1443	21	and	and	CC
13286	1443	22	keep	keep	VB
13286	1443	23	it	-PRON-	PRP
13286	1443	24	moist	moist	JJ
13286	1443	25	for	for	IN
13286	1443	26	a	a	DT
13286	1443	27	longer	long	JJR
13286	1443	28	time	time	NN
13286	1443	29	,	,	,
13286	1443	30	but	but	CC
13286	1443	31	it	-PRON-	PRP
13286	1443	32	rather	rather	RB
13286	1443	33	retards	retard	VBZ
13286	1443	34	the	the	DT
13286	1443	35	working	working	NN
13286	1443	36	of	of	IN
13286	1443	37	the	the	DT
13286	1443	38	yeast	yeast	NN
13286	1443	39	.	.	.
13286	1444	1	Flour	flour	NN
13286	1444	2	also	also	RB
13286	1444	3	may	may	MD
13286	1444	4	be	be	VB
13286	1444	5	made	make	VBN
13286	1444	6	into	into	IN
13286	1444	7	a	a	DT
13286	1444	8	light	light	JJ
13286	1444	9	loaf	loaf	NN
13286	1444	10	by	by	IN
13286	1444	11	using	use	VBG
13286	1444	12	baking	baking	NN
13286	1444	13	powder	powder	NN
13286	1444	14	to	to	TO
13286	1444	15	produce	produce	VB
13286	1444	16	the	the	DT
13286	1444	17	gas	gas	NN
13286	1444	18	.	.	.
13286	1445	1	This	this	DT
13286	1445	2	is	be	VBZ
13286	1445	3	a	a	DT
13286	1445	4	much	much	RB
13286	1445	5	quicker	quick	JJR
13286	1445	6	process	process	NN
13286	1445	7	,	,	,
13286	1445	8	but	but	CC
13286	1445	9	the	the	DT
13286	1445	10	bread	bread	NN
13286	1445	11	is	be	VBZ
13286	1445	12	not	not	RB
13286	1445	13	liked	like	VBN
13286	1445	14	so	so	RB
13286	1445	15	universally	universally	RB
13286	1445	16	as	as	IN
13286	1445	17	when	when	WRB
13286	1445	18	made	make	VBN
13286	1445	19	with	with	IN
13286	1445	20	yeast	yeast	NN
13286	1445	21	.	.	.
13286	1446	1	For	for	IN
13286	1446	2	,	,	,
13286	1446	3	when	when	WRB
13286	1446	4	yeast	yeast	NN
13286	1446	5	is	be	VBZ
13286	1446	6	used	use	VBN
13286	1446	7	,	,	,
13286	1446	8	other	other	JJ
13286	1446	9	changes	change	NNS
13286	1446	10	take	take	VBP
13286	1446	11	place	place	NN
13286	1446	12	in	in	IN
13286	1446	13	the	the	DT
13286	1446	14	dough	dough	NN
13286	1446	15	besides	besides	IN
13286	1446	16	the	the	DT
13286	1446	17	production	production	NN
13286	1446	18	of	of	IN
13286	1446	19	the	the	DT
13286	1446	20	gas	gas	NN
13286	1446	21	,	,	,
13286	1446	22	that	that	WDT
13286	1446	23	seem	seem	VBP
13286	1446	24	to	to	TO
13286	1446	25	give	give	VB
13286	1446	26	bread	bread	NN
13286	1446	27	the	the	DT
13286	1446	28	characteristic	characteristic	JJ
13286	1446	29	flavor	flavor	NN
13286	1446	30	constantly	constantly	RB
13286	1446	31	welcome	welcome	JJ
13286	1446	32	by	by	IN
13286	1446	33	the	the	DT
13286	1446	34	palate	palate	NN
13286	1446	35	.	.	.
13286	1447	1	Good	good	JJ
13286	1447	2	flour	flour	NN
13286	1447	3	has	have	VBZ
13286	1447	4	a	a	DT
13286	1447	5	slight	slight	JJ
13286	1447	6	pure	pure	JJ
13286	1447	7	smell	smell	NN
13286	1447	8	,	,	,
13286	1447	9	free	free	JJ
13286	1447	10	from	from	IN
13286	1447	11	any	any	DT
13286	1447	12	moldy	moldy	JJ
13286	1447	13	odor	odor	NN
13286	1447	14	.	.	.
13286	1448	1	[	[	-LRB-
13286	1448	2	Illustration	illustration	NN
13286	1448	3	]	]	-RRB-
13286	1448	4	Yeast	Yeast	NNP
13286	1448	5	is	be	VBZ
13286	1448	6	a	a	DT
13286	1448	7	fungoid	fungoid	JJ
13286	1448	8	growth	growth	NN
13286	1448	9	,	,	,
13286	1448	10	a	a	DT
13286	1448	11	microscopic	microscopic	JJ
13286	1448	12	plant	plant	NN
13286	1448	13	capable	capable	JJ
13286	1448	14	of	of	IN
13286	1448	15	starting	start	VBG
13286	1448	16	a	a	DT
13286	1448	17	fermentation	fermentation	NN
13286	1448	18	in	in	IN
13286	1448	19	various	various	JJ
13286	1448	20	substances	substance	NNS
13286	1448	21	.	.	.
13286	1449	1	It	-PRON-	PRP
13286	1449	2	grows	grow	VBZ
13286	1449	3	rapidly	rapidly	RB
13286	1449	4	in	in	IN
13286	1449	5	a	a	DT
13286	1449	6	favorable	favorable	JJ
13286	1449	7	medium	medium	NN
13286	1449	8	,	,	,
13286	1449	9	as	as	IN
13286	1449	10	when	when	WRB
13286	1449	11	mixed	mix	VBN
13286	1449	12	with	with	IN
13286	1449	13	flour	flour	NN
13286	1449	14	and	and	CC
13286	1449	15	water	water	NN
13286	1449	16	,	,	,
13286	1449	17	and	and	CC
13286	1449	18	kept	keep	VBD
13286	1449	19	in	in	IN
13286	1449	20	a	a	DT
13286	1449	21	warm	warm	JJ
13286	1449	22	place	place	NN
13286	1449	23	,	,	,
13286	1449	24	resulting	result	VBG
13286	1449	25	in	in	IN
13286	1449	26	setting	set	VBG
13286	1449	27	up	up	RP
13286	1449	28	fermentation	fermentation	NN
13286	1449	29	.	.	.
13286	1450	1	Baking	baking	NN
13286	1450	2	powders	powder	NNS
13286	1450	3	are	be	VBP
13286	1450	4	composed	compose	VBN
13286	1450	5	of	of	IN
13286	1450	6	an	an	DT
13286	1450	7	acid	acid	NN
13286	1450	8	and	and	CC
13286	1450	9	an	an	DT
13286	1450	10	alkali	alkali	NN
13286	1450	11	.	.	.
13286	1451	1	Some	some	DT
13286	1451	2	kind	kind	NN
13286	1451	3	of	of	IN
13286	1451	4	flour	flour	NN
13286	1451	5	usually	usually	RB
13286	1451	6	is	be	VBZ
13286	1451	7	added	add	VBN
13286	1451	8	to	to	TO
13286	1451	9	keep	keep	VB
13286	1451	10	them	-PRON-	PRP
13286	1451	11	dry	dry	JJ
13286	1451	12	and	and	CC
13286	1451	13	free	free	JJ
13286	1451	14	from	from	IN
13286	1451	15	lumps	lump	NNS
13286	1451	16	.	.	.
13286	1452	1	When	when	WRB
13286	1452	2	the	the	DT
13286	1452	3	mixture	mixture	NN
13286	1452	4	containing	contain	VBG
13286	1452	5	the	the	DT
13286	1452	6	baking	baking	NN
13286	1452	7	powder	powder	NN
13286	1452	8	is	be	VBZ
13286	1452	9	moistened	moisten	VBN
13286	1452	10	the	the	DT
13286	1452	11	acid	acid	NN
13286	1452	12	and	and	CC
13286	1452	13	the	the	DT
13286	1452	14	alkali	alkali	JJ
13286	1452	15	chemically	chemically	RB
13286	1452	16	combine	combine	VBP
13286	1452	17	and	and	CC
13286	1452	18	alter	alter	VB
13286	1452	19	,	,	,
13286	1452	20	a	a	DT
13286	1452	21	gas	gas	NN
13286	1452	22	being	be	VBG
13286	1452	23	generated	generate	VBN
13286	1452	24	.	.	.
13286	1453	1	If	if	IN
13286	1453	2	the	the	DT
13286	1453	3	articles	article	NNS
13286	1453	4	be	be	VB
13286	1453	5	placed	place	VBN
13286	1453	6	soon	soon	RB
13286	1453	7	in	in	IN
13286	1453	8	great	great	JJ
13286	1453	9	heat	heat	NN
13286	1453	10	,	,	,
13286	1453	11	the	the	DT
13286	1453	12	gas	gas	NN
13286	1453	13	is	be	VBZ
13286	1453	14	warmed	warm	VBN
13286	1453	15	,	,	,
13286	1453	16	expands	expand	VBZ
13286	1453	17	,	,	,
13286	1453	18	and	and	CC
13286	1453	19	in	in	IN
13286	1453	20	its	-PRON-	PRP$
13286	1453	21	endeavor	endeavor	NN
13286	1453	22	to	to	TO
13286	1453	23	escape	escape	VB
13286	1453	24	raises	raise	VBZ
13286	1453	25	the	the	DT
13286	1453	26	mass	mass	NN
13286	1453	27	.	.	.
13286	1454	1	The	the	DT
13286	1454	2	heat	heat	NN
13286	1454	3	sets	set	VBZ
13286	1454	4	the	the	DT
13286	1454	5	mixture	mixture	NN
13286	1454	6	in	in	IN
13286	1454	7	this	this	DT
13286	1454	8	raised	raise	VBN
13286	1454	9	condition	condition	NN
13286	1454	10	,	,	,
13286	1454	11	thus	thus	RB
13286	1454	12	the	the	DT
13286	1454	13	cake	cake	NN
13286	1454	14	or	or	CC
13286	1454	15	pudding	pudding	NN
13286	1454	16	is	be	VBZ
13286	1454	17	rendered	render	VBN
13286	1454	18	light	light	JJ
13286	1454	19	,	,	,
13286	1454	20	easier	easy	JJR
13286	1454	21	to	to	TO
13286	1454	22	masticate	masticate	VB
13286	1454	23	and	and	CC
13286	1454	24	digest	digest	VB
13286	1454	25	.	.	.
13286	1455	1	Baking	Baking	NNP
13286	1455	2	powders	powder	NNS
13286	1455	3	are	be	VBP
13286	1455	4	used	use	VBN
13286	1455	5	for	for	IN
13286	1455	6	two	two	CD
13286	1455	7	reasons	reason	NNS
13286	1455	8	.	.	.
13286	1456	1	First	first	RB
13286	1456	2	.	.	.
13286	1457	1	To	to	TO
13286	1457	2	supply	supply	VB
13286	1457	3	a	a	DT
13286	1457	4	gas	gas	NN
13286	1457	5	to	to	TO
13286	1457	6	take	take	VB
13286	1457	7	the	the	DT
13286	1457	8	place	place	NN
13286	1457	9	of	of	IN
13286	1457	10	ingredients	ingredient	NNS
13286	1457	11	,	,	,
13286	1457	12	as	as	IN
13286	1457	13	when	when	WRB
13286	1457	14	used	use	VBN
13286	1457	15	in	in	IN
13286	1457	16	making	make	VBG
13286	1457	17	bread	bread	NN
13286	1457	18	,	,	,
13286	1457	19	buns	bun	NNS
13286	1457	20	,	,	,
13286	1457	21	etc	etc	FW
13286	1457	22	.	.	.
13286	1458	1	If	if	IN
13286	1458	2	flour	flour	NN
13286	1458	3	,	,	,
13286	1458	4	salt	salt	NN
13286	1458	5	and	and	CC
13286	1458	6	water	water	NN
13286	1458	7	were	be	VBD
13286	1458	8	mixed	mix	VBN
13286	1458	9	and	and	CC
13286	1458	10	baked	bake	VBD
13286	1458	11	in	in	IN
13286	1458	12	a	a	DT
13286	1458	13	large	large	JJ
13286	1458	14	loaf	loaf	NN
13286	1458	15	,	,	,
13286	1458	16	it	-PRON-	PRP
13286	1458	17	would	would	MD
13286	1458	18	be	be	VB
13286	1458	19	a	a	DT
13286	1458	20	hard	hard	JJ
13286	1458	21	,	,	,
13286	1458	22	indigestible	indigestible	JJ
13286	1458	23	mass	mass	NN
13286	1458	24	.	.	.
13286	1459	1	If	if	IN
13286	1459	2	baking	baking	NN
13286	1459	3	powder	powder	NN
13286	1459	4	be	be	VB
13286	1459	5	mixed	mix	VBN
13286	1459	6	in	in	RP
13286	1459	7	with	with	IN
13286	1459	8	similar	similar	JJ
13286	1459	9	ingredients	ingredient	NNS
13286	1459	10	and	and	CC
13286	1459	11	baked	bake	VBD
13286	1459	12	,	,	,
13286	1459	13	the	the	DT
13286	1459	14	result	result	NN
13286	1459	15	would	would	MD
13286	1459	16	be	be	VB
13286	1459	17	a	a	DT
13286	1459	18	light	light	JJ
13286	1459	19	loaf	loaf	NN
13286	1459	20	,	,	,
13286	1459	21	easy	easy	JJ
13286	1459	22	to	to	TO
13286	1459	23	masticate	masticate	VB
13286	1459	24	and	and	CC
13286	1459	25	digest	digest	VB
13286	1459	26	.	.	.
13286	1460	1	Second	second	JJ
13286	1460	2	.	.	.
13286	1461	1	It	-PRON-	PRP
13286	1461	2	is	be	VBZ
13286	1461	3	used	use	VBN
13286	1461	4	to	to	TO
13286	1461	5	save	save	VB
13286	1461	6	labor	labor	NN
13286	1461	7	.	.	.
13286	1462	1	When	when	WRB
13286	1462	2	a	a	DT
13286	1462	3	richer	rich	JJR
13286	1462	4	mixture	mixture	NN
13286	1462	5	be	be	VB
13286	1462	6	made	make	VBN
13286	1462	7	it	-PRON-	PRP
13286	1462	8	requires	require	VBZ
13286	1462	9	to	to	TO
13286	1462	10	be	be	VB
13286	1462	11	well	well	RB
13286	1462	12	beaten	beat	VBN
13286	1462	13	to	to	TO
13286	1462	14	mix	mix	VB
13286	1462	15	in	in	IN
13286	1462	16	air	air	NN
13286	1462	17	.	.	.
13286	1463	1	Baking	baking	NN
13286	1463	2	powder	powder	NN
13286	1463	3	often	often	RB
13286	1463	4	is	be	VBZ
13286	1463	5	added	add	VBN
13286	1463	6	to	to	TO
13286	1463	7	save	save	VB
13286	1463	8	some	some	DT
13286	1463	9	of	of	IN
13286	1463	10	the	the	DT
13286	1463	11	otherwise	otherwise	RB
13286	1463	12	necessary	necessary	JJ
13286	1463	13	beating	beating	NN
13286	1463	14	.	.	.
13286	1464	1	Baking	Baking	NNP
13286	1464	2	Powder	Powder	NNP
13286	1464	3	Biscuits	Biscuits	NNPS
13286	1464	4	2	2	CD
13286	1464	5	cupfuls	cupful	NNS
13286	1464	6	flour	flour	NN
13286	1464	7	2	2	CD
13286	1464	8	tablespoonfuls	tablespoonful	VBZ
13286	1464	9	Crisco	Crisco	NNP
13286	1464	10	2	2	CD
13286	1464	11	teaspoonfuls	teaspoonful	NNS
13286	1464	12	baking	bake	VBG
13286	1464	13	powder[A	powder[a	CD
13286	1464	14	]	]	-RRB-
13286	1464	15	1	1	CD
13286	1464	16	teaspoonful	teaspoonful	JJ
13286	1464	17	salt	salt	NN
13286	1464	18	Milk	milk	NN
13286	1464	19	Mix	Mix	NNP
13286	1464	20	and	and	CC
13286	1464	21	sift	sift	VB
13286	1464	22	twice	twice	RB
13286	1464	23	dry	dry	JJ
13286	1464	24	ingredients	ingredient	NNS
13286	1464	25	.	.	.
13286	1465	1	Work	work	VB
13286	1465	2	in	in	IN
13286	1465	3	Crisco	Crisco	NNP
13286	1465	4	with	with	IN
13286	1465	5	finger	finger	NN
13286	1465	6	tips	tip	NNS
13286	1465	7	,	,	,
13286	1465	8	add	add	VB
13286	1465	9	gradually	gradually	RB
13286	1465	10	milk	milk	NN
13286	1465	11	,	,	,
13286	1465	12	mixing	mix	VBG
13286	1465	13	with	with	IN
13286	1465	14	knife	knife	NN
13286	1465	15	to	to	IN
13286	1465	16	soft	soft	JJ
13286	1465	17	dough	dough	NN
13286	1465	18	.	.	.
13286	1466	1	Toss	toss	VB
13286	1466	2	on	on	IN
13286	1466	3	floured	floured	JJ
13286	1466	4	board	board	NN
13286	1466	5	;	;	:
13286	1466	6	pat	pat	NN
13286	1466	7	and	and	CC
13286	1466	8	roll	roll	VB
13286	1466	9	to	to	IN
13286	1466	10	one	one	CD
13286	1466	11	-	-	HYPH
13286	1466	12	half	half	NN
13286	1466	13	inch	inch	NN
13286	1466	14	thickness	thickness	NN
13286	1466	15	.	.	.
13286	1467	1	Shape	shape	VB
13286	1467	2	with	with	IN
13286	1467	3	biscuit	biscuit	NN
13286	1467	4	cutter	cutter	NN
13286	1467	5	.	.	.
13286	1468	1	Place	place	NN
13286	1468	2	on	on	IN
13286	1468	3	Criscoed	Criscoed	NNP
13286	1468	4	tin	tin	NN
13286	1468	5	and	and	CC
13286	1468	6	bake	bake	NN
13286	1468	7	in	in	IN
13286	1468	8	hot	hot	JJ
13286	1468	9	oven	oven	JJ
13286	1468	10	twelve	twelve	CD
13286	1468	11	minutes	minute	NNS
13286	1468	12	.	.	.
13286	1469	1	To	to	TO
13286	1469	2	have	have	VB
13286	1469	3	good	good	JJ
13286	1469	4	biscuits	biscuit	NNS
13286	1469	5	dough	dough	NN
13286	1469	6	should	should	MD
13286	1469	7	be	be	VB
13286	1469	8	handled	handle	VBN
13286	1469	9	as	as	RB
13286	1469	10	little	little	JJ
13286	1469	11	as	as	IN
13286	1469	12	possible	possible	JJ
13286	1469	13	,	,	,
13286	1469	14	just	just	RB
13286	1469	15	enough	enough	RB
13286	1469	16	to	to	TO
13286	1469	17	get	get	VB
13286	1469	18	in	in	IN
13286	1469	19	shape	shape	NN
13286	1469	20	to	to	TO
13286	1469	21	cut	cut	VB
13286	1469	22	.	.	.
13286	1470	1	Milk	milk	NN
13286	1470	2	or	or	CC
13286	1470	3	water	water	NN
13286	1470	4	used	use	VBN
13286	1470	5	for	for	IN
13286	1470	6	mixing	mix	VBG
13286	1470	7	should	should	MD
13286	1470	8	be	be	VB
13286	1470	9	very	very	RB
13286	1470	10	cold	cold	JJ
13286	1470	11	,	,	,
13286	1470	12	and	and	CC
13286	1470	13	biscuits	biscuit	NNS
13286	1470	14	should	should	MD
13286	1470	15	be	be	VB
13286	1470	16	gotten	get	VBN
13286	1470	17	into	into	IN
13286	1470	18	oven	oven	NNP
13286	1470	19	at	at	IN
13286	1470	20	once	once	RB
13286	1470	21	after	after	IN
13286	1470	22	adding	add	VBG
13286	1470	23	liquid	liquid	NN
13286	1470	24	to	to	IN
13286	1470	25	flour	flour	NN
13286	1470	26	.	.	.
13286	1471	1	If	if	IN
13286	1471	2	top	top	NN
13286	1471	3	of	of	IN
13286	1471	4	each	each	DT
13286	1471	5	biscuit	biscuit	NN
13286	1471	6	is	be	VBZ
13286	1471	7	lightly	lightly	RB
13286	1471	8	brushed	brush	VBN
13286	1471	9	over	over	RB
13286	1471	10	with	with	IN
13286	1471	11	melted	melt	VBN
13286	1471	12	Crisco	Crisco	NNP
13286	1471	13	before	before	IN
13286	1471	14	baking	baking	NN
13286	1471	15	,	,	,
13286	1471	16	crust	crust	NN
13286	1471	17	will	will	MD
13286	1471	18	be	be	VB
13286	1471	19	much	much	RB
13286	1471	20	nicer	nice	JJR
13286	1471	21	.	.	.
13286	1472	1	Sufficient	sufficient	JJ
13286	1472	2	for	for	IN
13286	1472	3	fifteen	fifteen	CD
13286	1472	4	biscuits	biscuit	NNS
13286	1472	5	.	.	.
13286	1473	1	[	[	-LRB-
13286	1473	2	Footnote	Footnote	NNP
13286	1473	3	A	A	NNP
13286	1473	4	:	:	:
13286	1473	5	Amount	Amount	NNP
13286	1473	6	of	of	IN
13286	1473	7	baking	bake	VBG
13286	1473	8	powder	powder	NN
13286	1473	9	may	may	MD
13286	1473	10	be	be	VB
13286	1473	11	increased	increase	VBN
13286	1473	12	if	if	IN
13286	1473	13	especially	especially	RB
13286	1473	14	raised	raise	VBN
13286	1473	15	biscuits	biscuit	NNS
13286	1473	16	are	be	VBP
13286	1473	17	desired	desire	VBN
13286	1473	18	.	.	.
13286	1474	1	2	2	CD
13286	1474	2	teaspoonfuls	teaspoonful	NNS
13286	1474	3	,	,	,
13286	1474	4	however	however	RB
13286	1474	5	,	,	,
13286	1474	6	is	be	VBZ
13286	1474	7	most	most	RBS
13286	1474	8	healthful	healthful	JJ
13286	1474	9	amount	amount	NN
13286	1474	10	.	.	.
13286	1474	11	]	]	-RRB-
13286	1475	1	Best	good	JJS
13286	1475	2	Jumbles	Jumbles	NNP
13286	1475	3	2	2	CD
13286	1475	4	cupfuls	cupfuls	NN
13286	1475	5	sugar	sugar	NN
13286	1475	6	1	1	CD
13286	1475	7	cupful	cupful	JJ
13286	1475	8	Crisco	Crisco	NNP
13286	1475	9	4	4	CD
13286	1475	10	eggs	egg	NNS
13286	1475	11	4	4	CD
13286	1475	12	cupfuls	cupful	NNS
13286	1475	13	flour	flour	NN
13286	1475	14	3	3	CD
13286	1475	15	tablespoonfuls	tablespoonful	NNS
13286	1475	16	milk	milk	NN
13286	1475	17	1	1	CD
13286	1475	18	teaspoonful	teaspoonful	JJ
13286	1475	19	salt	salt	NN
13286	1475	20	3	3	CD
13286	1475	21	teaspoonfuls	teaspoonful	NNS
13286	1475	22	baking	baking	NN
13286	1475	23	powder	powder	NN
13286	1475	24	1	1	CD
13286	1475	25	teaspoonful	teaspoonful	JJ
13286	1475	26	almond	almond	NN
13286	1475	27	extract	extract	NN
13286	1475	28	1	1	CD
13286	1475	29	teaspoonful	teaspoonful	JJ
13286	1475	30	rose	rose	NN
13286	1475	31	extract	extract	NN
13286	1475	32	Cream	Cream	NNP
13286	1475	33	Crisco	Crisco	NNP
13286	1475	34	and	and	CC
13286	1475	35	sugar	sugar	VB
13286	1475	36	thoroughly	thoroughly	RB
13286	1475	37	together	together	RB
13286	1475	38	,	,	,
13286	1475	39	then	then	RB
13286	1475	40	gradually	gradually	RB
13286	1475	41	add	add	VB
13286	1475	42	eggs	egg	NNS
13286	1475	43	well	well	RB
13286	1475	44	beaten	beat	VBN
13286	1475	45	,	,	,
13286	1475	46	now	now	RB
13286	1475	47	add	add	VB
13286	1475	48	milk	milk	NN
13286	1475	49	,	,	,
13286	1475	50	extracts	extract	NNS
13286	1475	51	,	,	,
13286	1475	52	flour	flour	NN
13286	1475	53	,	,	,
13286	1475	54	salt	salt	NN
13286	1475	55	and	and	CC
13286	1475	56	baking	baking	NN
13286	1475	57	powder	powder	NN
13286	1475	58	.	.	.
13286	1476	1	Mix	mix	VB
13286	1476	2	and	and	CC
13286	1476	3	roll	roll	VB
13286	1476	4	out	out	RP
13286	1476	5	lightly	lightly	RB
13286	1476	6	on	on	IN
13286	1476	7	floured	flour	VBN
13286	1476	8	baking	baking	NNP
13286	1476	9	board	board	NN
13286	1476	10	;	;	:
13286	1476	11	cut	cut	VBN
13286	1476	12	into	into	IN
13286	1476	13	circles	circle	NNS
13286	1476	14	with	with	IN
13286	1476	15	doughnut	doughnut	NNP
13286	1476	16	cutter	cutter	NNP
13286	1476	17	,	,	,
13286	1476	18	lay	lie	VBD
13286	1476	19	on	on	IN
13286	1476	20	Criscoed	Criscoed	NNP
13286	1476	21	tins	tin	NNS
13286	1476	22	and	and	CC
13286	1476	23	bake	bake	VBP
13286	1476	24	in	in	IN
13286	1476	25	moderate	moderate	JJ
13286	1476	26	oven	oven	NNP
13286	1476	27	from	from	IN
13286	1476	28	seven	seven	CD
13286	1476	29	to	to	TO
13286	1476	30	ten	ten	CD
13286	1476	31	minutes	minute	NNS
13286	1476	32	or	or	CC
13286	1476	33	till	till	IN
13286	1476	34	light	light	NN
13286	1476	35	brown	brown	NNP
13286	1476	36	.	.	.
13286	1477	1	These	these	DT
13286	1477	2	cookies	cookie	NNS
13286	1477	3	will	will	MD
13286	1477	4	keep	keep	VB
13286	1477	5	fresh	fresh	JJ
13286	1477	6	two	two	CD
13286	1477	7	weeks	week	NNS
13286	1477	8	,	,	,
13286	1477	9	and	and	CC
13286	1477	10	if	if	IN
13286	1477	11	milk	milk	NN
13286	1477	12	is	be	VBZ
13286	1477	13	left	leave	VBN
13286	1477	14	out	out	RP
13286	1477	15	,	,	,
13286	1477	16	a	a	DT
13286	1477	17	month	month	NN
13286	1477	18	.	.	.
13286	1478	1	Sufficient	sufficient	JJ
13286	1478	2	for	for	IN
13286	1478	3	seventy	seventy	CD
13286	1478	4	jumbles	jumble	NNS
13286	1478	5	.	.	.
13286	1479	1	Boston	Boston	NNP
13286	1479	2	Brown	Brown	NNP
13286	1479	3	Bread	Bread	NNP
13286	1479	4	1	1	CD
13286	1479	5	cupful	cupful	JJ
13286	1479	6	ryemeal	ryemeal	NN
13286	1479	7	2	2	CD
13286	1479	8	tablespoonfuls	tablespoonful	VBZ
13286	1479	9	Crisco	Crisco	NNP
13286	1479	10	1	1	CD
13286	1479	11	cupful	cupful	JJ
13286	1479	12	sugar	sugar	NN
13286	1479	13	1	1	CD
13286	1479	14	cupful	cupful	NNP
13286	1479	15	cornmeal	cornmeal	NN
13286	1479	16	1	1	CD
13286	1479	17	cupful	cupful	NNP
13286	1479	18	graham	graham	NNP
13286	1479	19	flour	flour	NNP
13286	1479	20	3/4	3/4	CD
13286	1479	21	tablespoonful	tablespoonful	JJ
13286	1479	22	baking	baking	NN
13286	1479	23	soda	soda	NN
13286	1479	24	1/3	1/3	DT
13286	1479	25	teaspoonful	teaspoonful	JJ
13286	1479	26	salt	salt	NN
13286	1479	27	3/4	3/4	CD
13286	1479	28	cupful	cupful	JJ
13286	1479	29	molasses	molasse	NNS
13286	1479	30	1	1	CD
13286	1479	31	-	-	SYM
13286	1479	32	3/4	3/4	CD
13286	1479	33	cupfuls	cupful	NNS
13286	1479	34	sweet	sweet	JJ
13286	1479	35	milk	milk	NN
13286	1479	36	Mix	mix	NN
13286	1479	37	and	and	CC
13286	1479	38	sift	sift	VB
13286	1479	39	ingredients	ingredient	NNS
13286	1479	40	.	.	.
13286	1480	1	Dissolve	dissolve	NN
13286	1480	2	soda	soda	NN
13286	1480	3	with	with	IN
13286	1480	4	one	one	CD
13286	1480	5	tablespoonful	tablespoonful	JJ
13286	1480	6	hot	hot	JJ
13286	1480	7	water	water	NN
13286	1480	8	,	,	,
13286	1480	9	add	add	VB
13286	1480	10	to	to	IN
13286	1480	11	molasses	molasse	NNS
13286	1480	12	,	,	,
13286	1480	13	then	then	RB
13286	1480	14	add	add	VB
13286	1480	15	milk	milk	NN
13286	1480	16	and	and	CC
13286	1480	17	mix	mix	VB
13286	1480	18	with	with	IN
13286	1480	19	dry	dry	JJ
13286	1480	20	ingredients	ingredient	NNS
13286	1480	21	.	.	.
13286	1481	1	Turn	turn	VB
13286	1481	2	into	into	IN
13286	1481	3	greased	greased	JJ
13286	1481	4	mold	mold	NN
13286	1481	5	two	two	CD
13286	1481	6	-	-	HYPH
13286	1481	7	thirds	third	NNS
13286	1481	8	full	full	JJ
13286	1481	9	,	,	,
13286	1481	10	grease	grease	NN
13286	1481	11	cover	cover	NN
13286	1481	12	,	,	,
13286	1481	13	and	and	CC
13286	1481	14	steam	steam	VB
13286	1481	15	steadily	steadily	RB
13286	1481	16	three	three	CD
13286	1481	17	and	and	CC
13286	1481	18	a	a	DT
13286	1481	19	half	half	NN
13286	1481	20	hours	hour	NNS
13286	1481	21	.	.	.
13286	1482	1	A	a	DT
13286	1482	2	6-pound	6-pound	CD
13286	1482	3	Crisco	Crisco	NNP
13286	1482	4	pail	pail	NN
13286	1482	5	can	can	MD
13286	1482	6	be	be	VB
13286	1482	7	used	use	VBN
13286	1482	8	for	for	IN
13286	1482	9	a	a	DT
13286	1482	10	mold	mold	NN
13286	1482	11	.	.	.
13286	1483	1	Sufficient	sufficient	JJ
13286	1483	2	for	for	IN
13286	1483	3	one	one	CD
13286	1483	4	loaf	loaf	NN
13286	1483	5	.	.	.
13286	1484	1	Bran	Bran	NNP
13286	1484	2	Gems	Gems	NNP
13286	1484	3	1/2	1/2	CD
13286	1484	4	cupful	cupful	JJ
13286	1484	5	bran	bran	NN
13286	1484	6	2	2	CD
13286	1484	7	tablespoonfuls	tablespoonful	VBZ
13286	1484	8	Crisco	Crisco	NNP
13286	1484	9	1	1	CD
13286	1484	10	tablespoonful	tablespoonful	JJ
13286	1484	11	whole	whole	JJ
13286	1484	12	wheat	wheat	NN
13286	1484	13	flour	flour	NN
13286	1484	14	1/2	1/2	CD
13286	1484	15	cupful	cupful	JJ
13286	1484	16	white	white	JJ
13286	1484	17	flour	flour	NN
13286	1484	18	1/2	1/2	CD
13286	1484	19	cupful	cupful	JJ
13286	1484	20	milk	milk	NN
13286	1484	21	1	1	CD
13286	1484	22	saltspoonful	saltspoonful	JJ
13286	1484	23	salt	salt	NN
13286	1484	24	1	1	CD
13286	1484	25	egg	egg	NN
13286	1484	26	2	2	CD
13286	1484	27	tablespoonfuls	tablespoonful	NNS
13286	1484	28	molasses	molasse	NNS
13286	1484	29	1	1	CD
13286	1484	30	teaspoonful	teaspoonful	JJ
13286	1484	31	baking	baking	NN
13286	1484	32	powder	powder	NN
13286	1484	33	Mix	Mix	NNP
13286	1484	34	Crisco	Crisco	NNP
13286	1484	35	thoroughly	thoroughly	RB
13286	1484	36	with	with	IN
13286	1484	37	molasses	molasse	NNS
13286	1484	38	,	,	,
13286	1484	39	add	add	VB
13286	1484	40	egg	egg	NN
13286	1484	41	well	well	RB
13286	1484	42	beaten	beat	VBN
13286	1484	43	,	,	,
13286	1484	44	milk	milk	NN
13286	1484	45	,	,	,
13286	1484	46	salt	salt	NN
13286	1484	47	,	,	,
13286	1484	48	bran	bran	NN
13286	1484	49	,	,	,
13286	1484	50	flours	flour	NNS
13286	1484	51	,	,	,
13286	1484	52	and	and	CC
13286	1484	53	baking	baking	NN
13286	1484	54	powder	powder	NN
13286	1484	55	.	.	.
13286	1485	1	Divide	divide	VB
13286	1485	2	into	into	IN
13286	1485	3	well	well	RB
13286	1485	4	greased	greased	JJ
13286	1485	5	gem	gem	NN
13286	1485	6	pans	pan	NNS
13286	1485	7	,	,	,
13286	1485	8	and	and	CC
13286	1485	9	bake	bake	VB
13286	1485	10	in	in	RP
13286	1485	11	hot	hot	JJ
13286	1485	12	oven	oven	NN
13286	1485	13	from	from	IN
13286	1485	14	eight	eight	CD
13286	1485	15	to	to	TO
13286	1485	16	ten	ten	CD
13286	1485	17	minutes	minute	NNS
13286	1485	18	.	.	.
13286	1486	1	These	these	DT
13286	1486	2	gems	gem	NNS
13286	1486	3	are	be	VBP
13286	1486	4	excellent	excellent	JJ
13286	1486	5	for	for	IN
13286	1486	6	constipation	constipation	NN
13286	1486	7	.	.	.
13286	1487	1	Sufficient	sufficient	JJ
13286	1487	2	for	for	IN
13286	1487	3	eight	eight	CD
13286	1487	4	gems	gem	NNS
13286	1487	5	.	.	.
13286	1488	1	Brown	Brown	NNP
13286	1488	2	Nut	Nut	NNP
13286	1488	3	Bread	Bread	NNP
13286	1488	4	4	4	CD
13286	1488	5	tablespoonfuls	tablespoonful	NNS
13286	1488	6	melted	melt	VBN
13286	1488	7	Crisco	Crisco	NNP
13286	1488	8	2	2	CD
13286	1488	9	eggs	egg	NNS
13286	1488	10	1	1	CD
13286	1488	11	cupful	cupful	JJ
13286	1488	12	sugar	sugar	NN
13286	1488	13	1	1	CD
13286	1488	14	cupful	cupful	JJ
13286	1488	15	sour	sour	JJ
13286	1488	16	milk	milk	NN
13286	1488	17	2/3	2/3	CD
13286	1488	18	cupful	cupful	JJ
13286	1488	19	New	New	NNP
13286	1488	20	Orleans	Orleans	NNP
13286	1488	21	molasses	molasse	NNS
13286	1488	22	1	1	CD
13286	1488	23	-	-	SYM
13286	1488	24	1/2	1/2	CD
13286	1488	25	cupfuls	cupful	NNS
13286	1488	26	flour	flour	NN
13286	1488	27	1	1	CD
13286	1488	28	-	-	SYM
13286	1488	29	1/2	1/2	CD
13286	1488	30	cupfuls	cupful	NNS
13286	1488	31	graham	graham	NNP
13286	1488	32	flour	flour	NN
13286	1488	33	1/2	1/2	CD
13286	1488	34	teaspoonful	teaspoonful	JJ
13286	1488	35	salt	salt	NN
13286	1488	36	1	1	CD
13286	1488	37	teaspoonful	teaspoonful	JJ
13286	1488	38	baking	baking	NN
13286	1488	39	soda	soda	NN
13286	1488	40	1	1	CD
13286	1488	41	cupful	cupful	JJ
13286	1488	42	sultana	sultana	NN
13286	1488	43	raisins	raisin	VBZ
13286	1488	44	1	1	CD
13286	1488	45	cupful	cupful	JJ
13286	1488	46	chopped	chopped	JJ
13286	1488	47	nut	nut	NN
13286	1488	48	meats	meat	NNS
13286	1488	49	Beat	beat	VB
13286	1488	50	eggs	egg	NNS
13286	1488	51	and	and	CC
13286	1488	52	sugar	sugar	VB
13286	1488	53	together	together	RB
13286	1488	54	for	for	IN
13286	1488	55	five	five	CD
13286	1488	56	minutes	minute	NNS
13286	1488	57	,	,	,
13286	1488	58	then	then	RB
13286	1488	59	add	add	VB
13286	1488	60	molasses	molasse	NNS
13286	1488	61	,	,	,
13286	1488	62	soda	soda	NN
13286	1488	63	mixed	mix	VBN
13286	1488	64	with	with	IN
13286	1488	65	milk	milk	NN
13286	1488	66	,	,	,
13286	1488	67	salt	salt	NN
13286	1488	68	,	,	,
13286	1488	69	flours	flour	NNS
13286	1488	70	,	,	,
13286	1488	71	raisins	raisin	NNS
13286	1488	72	,	,	,
13286	1488	73	and	and	CC
13286	1488	74	nuts	nut	NNS
13286	1488	75	.	.	.
13286	1489	1	Mix	mix	VB
13286	1489	2	and	and	CC
13286	1489	3	turn	turn	VB
13286	1489	4	into	into	IN
13286	1489	5	Criscoed	Criscoed	NNP
13286	1489	6	and	and	CC
13286	1489	7	floured	floured	JJ
13286	1489	8	cake	cake	NN
13286	1489	9	tin	tin	NN
13286	1489	10	and	and	CC
13286	1489	11	bake	bake	VB
13286	1489	12	in	in	IN
13286	1489	13	slow	slow	JJ
13286	1489	14	oven	oven	NNP
13286	1489	15	one	one	CD
13286	1489	16	and	and	CC
13286	1489	17	a	a	DT
13286	1489	18	quarter	quarter	NN
13286	1489	19	hours	hour	NNS
13286	1489	20	.	.	.
13286	1490	1	Sufficient	sufficient	JJ
13286	1490	2	for	for	IN
13286	1490	3	one	one	CD
13286	1490	4	medium	medium	JJ
13286	1490	5	-	-	HYPH
13286	1490	6	sized	sized	JJ
13286	1490	7	loaf	loaf	NN
13286	1490	8	.	.	.
13286	1491	1	Buttermilk	Buttermilk	NNP
13286	1491	2	Biscuits	biscuit	NNS
13286	1491	3	1	1	CD
13286	1491	4	quart	quart	NN
13286	1491	5	flour	flour	NN
13286	1491	6	2	2	CD
13286	1491	7	tablespoonfuls	tablespoonful	NNS
13286	1491	8	Crisco	Crisco	NNP
13286	1491	9	1	1	CD
13286	1491	10	tablespoonful	tablespoonful	JJ
13286	1491	11	sugar	sugar	NN
13286	1491	12	1	1	CD
13286	1491	13	teaspoonful	teaspoonful	JJ
13286	1491	14	salt	salt	NN
13286	1491	15	1	1	CD
13286	1491	16	teaspoonful	teaspoonful	JJ
13286	1491	17	baking	baking	NN
13286	1491	18	soda	soda	NN
13286	1491	19	1	1	CD
13286	1491	20	teaspoonful	teaspoonful	JJ
13286	1491	21	baking	baking	NN
13286	1491	22	powder	powder	NN
13286	1491	23	1	1	CD
13286	1491	24	egg	egg	NN
13286	1491	25	3/4	3/4	CD
13286	1491	26	pint	pint	NN
13286	1491	27	buttermilk	buttermilk	NN
13286	1491	28	Sift	Sift	NNP
13286	1491	29	flour	flour	NN
13286	1491	30	,	,	,
13286	1491	31	baking	baking	NN
13286	1491	32	powder	powder	NN
13286	1491	33	,	,	,
13286	1491	34	salt	salt	NN
13286	1491	35	,	,	,
13286	1491	36	and	and	CC
13286	1491	37	sugar	sugar	VB
13286	1491	38	together	together	RB
13286	1491	39	,	,	,
13286	1491	40	then	then	RB
13286	1491	41	rub	rub	VB
13286	1491	42	in	in	IN
13286	1491	43	Crisco	Crisco	NNP
13286	1491	44	with	with	IN
13286	1491	45	finger	finger	NN
13286	1491	46	tips	tip	NNS
13286	1491	47	,	,	,
13286	1491	48	add	add	VB
13286	1491	49	egg	egg	NN
13286	1491	50	well	well	RB
13286	1491	51	beaten	beat	VBN
13286	1491	52	,	,	,
13286	1491	53	and	and	CC
13286	1491	54	soda	soda	NN
13286	1491	55	mixed	mix	VBN
13286	1491	56	with	with	IN
13286	1491	57	milk	milk	NN
13286	1491	58	.	.	.
13286	1492	1	Dough	dough	NN
13286	1492	2	should	should	MD
13286	1492	3	be	be	VB
13286	1492	4	soft	soft	JJ
13286	1492	5	and	and	CC
13286	1492	6	little	little	JJ
13286	1492	7	more	more	JJR
13286	1492	8	milk	milk	NN
13286	1492	9	can	can	MD
13286	1492	10	be	be	VB
13286	1492	11	added	add	VBN
13286	1492	12	if	if	IN
13286	1492	13	needed	need	VBN
13286	1492	14	.	.	.
13286	1493	1	Roll	roll	VB
13286	1493	2	out	out	RP
13286	1493	3	lightly	lightly	RB
13286	1493	4	and	and	CC
13286	1493	5	handle	handle	VB
13286	1493	6	as	as	RB
13286	1493	7	little	little	JJ
13286	1493	8	as	as	IN
13286	1493	9	possible	possible	JJ
13286	1493	10	.	.	.
13286	1494	1	Cut	cut	VB
13286	1494	2	with	with	IN
13286	1494	3	biscuit	biscuit	NN
13286	1494	4	cutter	cutter	NN
13286	1494	5	,	,	,
13286	1494	6	lay	lie	VBD
13286	1494	7	on	on	IN
13286	1494	8	Criscoed	Criscoed	NNP
13286	1494	9	tins	tin	NNS
13286	1494	10	and	and	CC
13286	1494	11	bake	bake	NN
13286	1494	12	in	in	IN
13286	1494	13	hot	hot	JJ
13286	1494	14	oven	oven	JJ
13286	1494	15	ten	ten	CD
13286	1494	16	minutes	minute	NNS
13286	1494	17	.	.	.
13286	1495	1	Sufficient	sufficient	JJ
13286	1495	2	for	for	IN
13286	1495	3	thirty	thirty	CD
13286	1495	4	biscuits	biscuit	NNS
13286	1495	5	.	.	.
13286	1496	1	Chocolate	Chocolate	NNP
13286	1496	2	Brownies	Brownies	NNPS
13286	1496	3	1	1	CD
13286	1496	4	cupful	cupful	JJ
13286	1496	5	sugar	sugar	NN
13286	1496	6	6	6	CD
13286	1496	7	tablespoonfuls	tablespoonful	NNS
13286	1496	8	melted	melt	VBN
13286	1496	9	Crisco	Crisco	NNP
13286	1496	10	2	2	CD
13286	1496	11	eggs	egg	NNS
13286	1496	12	2	2	CD
13286	1496	13	squares	square	NNS
13286	1496	14	chocolate	chocolate	NN
13286	1496	15	1/3	1/3	CD
13286	1496	16	teaspoonful	teaspoonful	JJ
13286	1496	17	salt	salt	NN
13286	1496	18	1/2	1/2	CD
13286	1496	19	cupful	cupful	JJ
13286	1496	20	flour	flour	NN
13286	1496	21	1	1	CD
13286	1496	22	cupful	cupful	JJ
13286	1496	23	chopped	chop	VBN
13286	1496	24	English	English	NNP
13286	1496	25	walnut	walnut	NNP
13286	1496	26	meats	meat	NNS
13286	1496	27	1	1	CD
13286	1496	28	teaspoonful	teaspoonful	JJ
13286	1496	29	vanilla	vanilla	NN
13286	1496	30	extract	extract	NN
13286	1496	31	3	3	CD
13286	1496	32	tablespoonfuls	tablespoonful	NNS
13286	1496	33	boiling	boil	VBG
13286	1496	34	water	water	NN
13286	1496	35	Cream	Cream	NNP
13286	1496	36	Crisco	Crisco	NNP
13286	1496	37	and	and	CC
13286	1496	38	sugar	sugar	VB
13286	1496	39	together	together	RB
13286	1496	40	,	,	,
13286	1496	41	add	add	VB
13286	1496	42	eggs	egg	NNS
13286	1496	43	well	well	RB
13286	1496	44	beaten	beat	VBN
13286	1496	45	,	,	,
13286	1496	46	chocolate	chocolate	NN
13286	1496	47	dissolved	dissolve	VBN
13286	1496	48	in	in	IN
13286	1496	49	boiling	boil	VBG
13286	1496	50	water	water	NN
13286	1496	51	,	,	,
13286	1496	52	salt	salt	NN
13286	1496	53	,	,	,
13286	1496	54	flour	flour	NN
13286	1496	55	,	,	,
13286	1496	56	vanilla	vanilla	NN
13286	1496	57	,	,	,
13286	1496	58	and	and	CC
13286	1496	59	nuts	nut	NNS
13286	1496	60	.	.	.
13286	1497	1	Divide	divide	VB
13286	1497	2	and	and	CC
13286	1497	3	spread	spread	VB
13286	1497	4	thin	thin	RB
13286	1497	5	in	in	IN
13286	1497	6	2	2	CD
13286	1497	7	Criscoed	Criscoed	NNP
13286	1497	8	square	square	JJ
13286	1497	9	pans	pan	NNS
13286	1497	10	and	and	CC
13286	1497	11	bake	bake	VB
13286	1497	12	in	in	IN
13286	1497	13	slow	slow	JJ
13286	1497	14	oven	oven	NN
13286	1497	15	from	from	IN
13286	1497	16	twenty	twenty	CD
13286	1497	17	to	to	TO
13286	1497	18	twenty	twenty	CD
13286	1497	19	-	-	HYPH
13286	1497	20	five	five	CD
13286	1497	21	minutes	minute	NNS
13286	1497	22	.	.	.
13286	1498	1	Cut	cut	NN
13286	1498	2	in	in	IN
13286	1498	3	strips	strip	NNS
13286	1498	4	and	and	CC
13286	1498	5	serve	serve	VB
13286	1498	6	with	with	IN
13286	1498	7	ice	ice	NN
13286	1498	8	cream	cream	NN
13286	1498	9	.	.	.
13286	1499	1	These	these	DT
13286	1499	2	are	be	VBP
13286	1499	3	a	a	DT
13286	1499	4	cross	cross	NN
13286	1499	5	between	between	IN
13286	1499	6	cookies	cookie	NNS
13286	1499	7	and	and	CC
13286	1499	8	heavy	heavy	JJ
13286	1499	9	cake	cake	NN
13286	1499	10	.	.	.
13286	1500	1	Sufficient	sufficient	JJ
13286	1500	2	for	for	IN
13286	1500	3	fifty	fifty	CD
13286	1500	4	brownies	brownie	NNS
13286	1500	5	.	.	.
13286	1501	1	Chocolate	Chocolate	NNP
13286	1501	2	Wafers	Wafers	NNP
13286	1501	3	1	1	CD
13286	1501	4	cupful	cupful	JJ
13286	1501	5	sugar	sugar	NN
13286	1501	6	5	5	CD
13286	1501	7	tablespoonfuls	tablespoonful	VBZ
13286	1501	8	Crisco	Crisco	NNP
13286	1501	9	2	2	CD
13286	1501	10	cupfuls	cupful	NNS
13286	1501	11	flour	flour	NN
13286	1501	12	1/4	1/4	CD
13286	1501	13	cake	cake	NN
13286	1501	14	chocolate	chocolate	NN
13286	1501	15	2	2	CD
13286	1501	16	eggs	egg	NNS
13286	1501	17	1/4	1/4	CD
13286	1501	18	teaspoonful	teaspoonful	JJ
13286	1501	19	baking	baking	NN
13286	1501	20	soda	soda	NN
13286	1501	21	1/2	1/2	CD
13286	1501	22	teaspoonful	teaspoonful	JJ
13286	1501	23	vanilla	vanilla	NN
13286	1501	24	extract	extract	NN
13286	1501	25	1/4	1/4	CD
13286	1501	26	teaspoonful	teaspoonful	JJ
13286	1501	27	salt	salt	NN
13286	1501	28	Cream	Cream	NNP
13286	1501	29	Crisco	Crisco	NNP
13286	1501	30	and	and	CC
13286	1501	31	sugar	sugar	VB
13286	1501	32	together	together	RB
13286	1501	33	,	,	,
13286	1501	34	add	add	VB
13286	1501	35	chocolate	chocolate	NN
13286	1501	36	melted	melt	VBN
13286	1501	37	,	,	,
13286	1501	38	eggs	egg	NNS
13286	1501	39	well	well	RB
13286	1501	40	beaten	beat	VBN
13286	1501	41	,	,	,
13286	1501	42	vanilla	vanilla	NN
13286	1501	43	extract	extract	NN
13286	1501	44	,	,	,
13286	1501	45	flour	flour	NN
13286	1501	46	,	,	,
13286	1501	47	salt	salt	NN
13286	1501	48	,	,	,
13286	1501	49	and	and	CC
13286	1501	50	soda	soda	NN
13286	1501	51	.	.	.
13286	1502	1	Mix	mix	VB
13286	1502	2	and	and	CC
13286	1502	3	turn	turn	VB
13286	1502	4	out	out	RP
13286	1502	5	on	on	IN
13286	1502	6	to	to	IN
13286	1502	7	floured	flour	VBN
13286	1502	8	baking	baking	NNP
13286	1502	9	board	board	NNP
13286	1502	10	.	.	.
13286	1503	1	Roll	roll	VB
13286	1503	2	out	out	RP
13286	1503	3	thin	thin	RB
13286	1503	4	,	,	,
13286	1503	5	and	and	CC
13286	1503	6	cut	cut	VBN
13286	1503	7	with	with	IN
13286	1503	8	small	small	JJ
13286	1503	9	cutter	cutter	NN
13286	1503	10	.	.	.
13286	1504	1	Lay	Lay	NNP
13286	1504	2	on	on	IN
13286	1504	3	Criscoed	Criscoed	NNP
13286	1504	4	tin	tin	NN
13286	1504	5	and	and	CC
13286	1504	6	bake	bake	VB
13286	1504	7	from	from	IN
13286	1504	8	seven	seven	CD
13286	1504	9	to	to	IN
13286	1504	10	ten	ten	CD
13286	1504	11	minutes	minute	NNS
13286	1504	12	in	in	IN
13286	1504	13	moderate	moderate	JJ
13286	1504	14	oven	oven	NN
13286	1504	15	.	.	.
13286	1505	1	Sufficient	sufficient	JJ
13286	1505	2	for	for	IN
13286	1505	3	forty	forty	CD
13286	1505	4	-	-	HYPH
13286	1505	5	six	six	CD
13286	1505	6	wafers	wafer	NNS
13286	1505	7	.	.	.
13286	1506	1	Citron	Citron	NNP
13286	1506	2	Buns	Buns	NNP
13286	1506	3	1	1	CD
13286	1506	4	yeast	yeast	NN
13286	1506	5	cake	cake	NN
13286	1506	6	6	6	CD
13286	1506	7	tablespoonfuls	tablespoonful	NNS
13286	1506	8	sugar	sugar	NN
13286	1506	9	3/4	3/4	CD
13286	1506	10	cupful	cupful	JJ
13286	1506	11	Crisco	Crisco	NNP
13286	1506	12	1/2	1/2	CD
13286	1506	13	cupful	cupful	JJ
13286	1506	14	raisins	raisin	NNS
13286	1506	15	1/4	1/4	CD
13286	1506	16	cupful	cupful	JJ
13286	1506	17	chopped	chop	VBN
13286	1506	18	citron	citron	NN
13286	1506	19	peel	peel	NN
13286	1506	20	1	1	CD
13286	1506	21	teaspoonful	teaspoonful	JJ
13286	1506	22	lemon	lemon	NN
13286	1506	23	extract	extract	NN
13286	1506	24	1	1	CD
13286	1506	25	cupful	cupful	JJ
13286	1506	26	scalded	scald	VBN
13286	1506	27	milk	milk	NN
13286	1506	28	1	1	CD
13286	1506	29	egg	egg	NN
13286	1506	30	5	5	CD
13286	1506	31	-	-	SYM
13286	1506	32	1/2	1/2	CD
13286	1506	33	cupfuls	cupful	NNS
13286	1506	34	flour	flour	NN
13286	1506	35	1/4	1/4	CD
13286	1506	36	cupful	cupful	JJ
13286	1506	37	lukewarm	lukewarm	JJ
13286	1506	38	water	water	NN
13286	1506	39	1	1	CD
13286	1506	40	teaspoonful	teaspoonful	JJ
13286	1506	41	salt	salt	NN
13286	1506	42	Scald	Scald	NNP
13286	1506	43	milk	milk	NN
13286	1506	44	,	,	,
13286	1506	45	add	add	VB
13286	1506	46	half	half	NN
13286	1506	47	of	of	IN
13286	1506	48	sugar	sugar	NN
13286	1506	49	and	and	CC
13286	1506	50	salt	salt	NN
13286	1506	51	;	;	:
13286	1506	52	when	when	WRB
13286	1506	53	lukewarm	lukewarm	NNP
13286	1506	54	add	add	VBP
13286	1506	55	yeast	yeast	NN
13286	1506	56	dissolved	dissolve	VBN
13286	1506	57	in	in	IN
13286	1506	58	water	water	NN
13286	1506	59	and	and	CC
13286	1506	60	1	1	CD
13286	1506	61	-	-	SYM
13286	1506	62	1/2	1/2	CD
13286	1506	63	cupfuls	cupfuls	NN
13286	1506	64	flour	flour	NN
13286	1506	65	.	.	.
13286	1507	1	Mix	mix	VB
13286	1507	2	,	,	,
13286	1507	3	cover	cover	VB
13286	1507	4	,	,	,
13286	1507	5	and	and	CC
13286	1507	6	let	let	VB
13286	1507	7	rise	rise	NN
13286	1507	8	till	till	IN
13286	1507	9	light	light	NN
13286	1507	10	;	;	:
13286	1507	11	then	then	RB
13286	1507	12	add	add	VB
13286	1507	13	Crisco	Crisco	NNP
13286	1507	14	,	,	,
13286	1507	15	remainder	remainder	NN
13286	1507	16	of	of	IN
13286	1507	17	sugar	sugar	NN
13286	1507	18	and	and	CC
13286	1507	19	flour	flour	NN
13286	1507	20	,	,	,
13286	1507	21	raisins	raisin	NNS
13286	1507	22	,	,	,
13286	1507	23	peel	peel	NN
13286	1507	24	,	,	,
13286	1507	25	and	and	CC
13286	1507	26	extract	extract	VB
13286	1507	27	.	.	.
13286	1508	1	Knead	Knead	NNP
13286	1508	2	lightly	lightly	RB
13286	1508	3	,	,	,
13286	1508	4	cover	cover	VBP
13286	1508	5	,	,	,
13286	1508	6	and	and	CC
13286	1508	7	let	let	VB
13286	1508	8	rise	rise	VB
13286	1508	9	.	.	.
13286	1509	1	Divide	divide	VB
13286	1509	2	into	into	IN
13286	1509	3	small	small	JJ
13286	1509	4	pieces	piece	NNS
13286	1509	5	,	,	,
13286	1509	6	let	let	VB
13286	1509	7	rise	rise	NN
13286	1509	8	on	on	IN
13286	1509	9	greased	greased	JJ
13286	1509	10	tins	tin	NNS
13286	1509	11	,	,	,
13286	1509	12	brush	brush	VBP
13286	1509	13	over	over	RP
13286	1509	14	with	with	IN
13286	1509	15	beaten	beat	VBN
13286	1509	16	egg	egg	NN
13286	1509	17	and	and	CC
13286	1509	18	bake	bake	NN
13286	1509	19	in	in	IN
13286	1509	20	hot	hot	JJ
13286	1509	21	oven	oven	JJ
13286	1509	22	twenty	twenty	CD
13286	1509	23	minutes	minute	NNS
13286	1509	24	.	.	.
13286	1510	1	Sufficient	sufficient	JJ
13286	1510	2	for	for	IN
13286	1510	3	twenty	twenty	CD
13286	1510	4	-	-	HYPH
13286	1510	5	two	two	CD
13286	1510	6	buns	bun	NNS
13286	1510	7	.	.	.
13286	1511	1	Coffee	coffee	NN
13286	1511	2	Bread	bread	NN
13286	1511	3	3/4	3/4	CD
13286	1511	4	cupful	cupful	JJ
13286	1511	5	milk	milk	NN
13286	1511	6	1/2	1/2	CD
13286	1511	7	cupful	cupful	JJ
13286	1511	8	melted	melt	VBN
13286	1511	9	Crisco	Crisco	NNP
13286	1511	10	1/2	1/2	CD
13286	1511	11	cake	cake	NN
13286	1511	12	compressed	compress	VBN
13286	1511	13	yeast	yeast	NN
13286	1511	14	1	1	CD
13286	1511	15	teaspoonful	teaspoonful	JJ
13286	1511	16	salt	salt	NN
13286	1511	17	2	2	CD
13286	1511	18	eggs	egg	NNS
13286	1511	19	1	1	CD
13286	1511	20	cupful	cupful	JJ
13286	1511	21	sugar	sugar	NN
13286	1511	22	1	1	CD
13286	1511	23	teaspoonful	teaspoonful	JJ
13286	1511	24	lemon	lemon	NN
13286	1511	25	extract	extract	NN
13286	1511	26	1/4	1/4	CD
13286	1511	27	cupful	cupful	JJ
13286	1511	28	chopped	chop	VBN
13286	1511	29	English	english	JJ
13286	1511	30	walnut	walnut	NN
13286	1511	31	meats	meat	NNS
13286	1511	32	Flour	Flour	NNP
13286	1511	33	Heat	Heat	NNP
13286	1511	34	milk	milk	NN
13286	1511	35	slightly	slightly	RB
13286	1511	36	,	,	,
13286	1511	37	then	then	RB
13286	1511	38	add	add	VB
13286	1511	39	flour	flour	NN
13286	1511	40	to	to	TO
13286	1511	41	make	make	VB
13286	1511	42	batter	batter	NN
13286	1511	43	and	and	CC
13286	1511	44	yeast	yeast	NN
13286	1511	45	dissolved	dissolve	VBN
13286	1511	46	in	in	IN
13286	1511	47	little	little	JJ
13286	1511	48	lukewarm	lukewarm	JJ
13286	1511	49	water	water	NN
13286	1511	50	.	.	.
13286	1512	1	Allow	allow	VB
13286	1512	2	to	to	TO
13286	1512	3	rise	rise	VB
13286	1512	4	until	until	IN
13286	1512	5	light	light	NN
13286	1512	6	,	,	,
13286	1512	7	then	then	RB
13286	1512	8	add	add	VB
13286	1512	9	Crisco	Crisco	NNP
13286	1512	10	,	,	,
13286	1512	11	eggs	egg	NNS
13286	1512	12	well	well	RB
13286	1512	13	beaten	beat	VBN
13286	1512	14	,	,	,
13286	1512	15	sugar	sugar	NN
13286	1512	16	,	,	,
13286	1512	17	lemon	lemon	NN
13286	1512	18	,	,	,
13286	1512	19	salt	salt	NN
13286	1512	20	,	,	,
13286	1512	21	and	and	CC
13286	1512	22	enough	enough	JJ
13286	1512	23	flour	flour	NN
13286	1512	24	to	to	TO
13286	1512	25	make	make	VB
13286	1512	26	stiff	stiff	JJ
13286	1512	27	dough	dough	NN
13286	1512	28	.	.	.
13286	1513	1	Knead	knead	VB
13286	1513	2	ten	ten	CD
13286	1513	3	minutes	minute	NNS
13286	1513	4	and	and	CC
13286	1513	5	let	let	VB
13286	1513	6	rise	rise	NN
13286	1513	7	until	until	IN
13286	1513	8	light	light	NN
13286	1513	9	.	.	.
13286	1514	1	Place	place	NN
13286	1514	2	in	in	IN
13286	1514	3	Criscoed	Criscoed	NNP
13286	1514	4	pan	pan	NN
13286	1514	5	and	and	CC
13286	1514	6	let	let	VB
13286	1514	7	rise	rise	VB
13286	1514	8	again	again	RB
13286	1514	9	.	.	.
13286	1515	1	Spread	Spread	VBN
13286	1515	2	with	with	IN
13286	1515	3	melted	melt	VBN
13286	1515	4	Crisco	Crisco	NNP
13286	1515	5	and	and	CC
13286	1515	6	sprinkle	sprinkle	VB
13286	1515	7	with	with	IN
13286	1515	8	sugar	sugar	NN
13286	1515	9	,	,	,
13286	1515	10	cinnamon	cinnamon	NN
13286	1515	11	and	and	CC
13286	1515	12	nuts	nut	NNS
13286	1515	13	.	.	.
13286	1516	1	Bake	bake	VB
13286	1516	2	in	in	IN
13286	1516	3	hot	hot	JJ
13286	1516	4	oven	oven	JJ
13286	1516	5	half	half	PDT
13286	1516	6	an	an	DT
13286	1516	7	hour	hour	NN
13286	1516	8	.	.	.
13286	1517	1	Sufficient	sufficient	JJ
13286	1517	2	for	for	IN
13286	1517	3	one	one	CD
13286	1517	4	large	large	JJ
13286	1517	5	loaf	loaf	NNS
13286	1517	6	.	.	.
13286	1518	1	Columbia	Columbia	NNP
13286	1518	2	Muffins	Muffins	NNP
13286	1518	3	3	3	CD
13286	1518	4	tablespoonfuls	tablespoonful	NNS
13286	1518	5	sugar	sugar	NN
13286	1518	6	3	3	CD
13286	1518	7	tablespoonfuls	tablespoonful	VBZ
13286	1518	8	Crisco	Crisco	NNP
13286	1518	9	1	1	CD
13286	1518	10	egg	egg	NN
13286	1518	11	1	1	CD
13286	1518	12	-	-	SYM
13286	1518	13	1/2	1/2	CD
13286	1518	14	cupfuls	cupful	NNS
13286	1518	15	milk	milk	NN
13286	1518	16	1	1	CD
13286	1518	17	teaspoonful	teaspoonful	JJ
13286	1518	18	salt	salt	NN
13286	1518	19	3	3	CD
13286	1518	20	-	-	SYM
13286	1518	21	1/2	1/2	CD
13286	1518	22	teaspoonfuls	teaspoonful	NNS
13286	1518	23	baking	bake	VBG
13286	1518	24	powder	powder	NN
13286	1518	25	3	3	CD
13286	1518	26	-	-	SYM
13286	1518	27	1/2	1/2	CD
13286	1518	28	cupfuls	cupful	NNS
13286	1518	29	sifted	sift	VBD
13286	1518	30	flour	flour	NN
13286	1518	31	Sift	Sift	NNP
13286	1518	32	flour	flour	NN
13286	1518	33	,	,	,
13286	1518	34	salt	salt	NN
13286	1518	35	,	,	,
13286	1518	36	and	and	CC
13286	1518	37	baking	baking	NN
13286	1518	38	powder	powder	NN
13286	1518	39	together	together	RB
13286	1518	40	.	.	.
13286	1519	1	Cream	Cream	NNP
13286	1519	2	Crisco	Crisco	NNP
13286	1519	3	and	and	CC
13286	1519	4	sugar	sugar	NN
13286	1519	5	,	,	,
13286	1519	6	add	add	VB
13286	1519	7	egg	egg	NN
13286	1519	8	well	well	RB
13286	1519	9	beaten	beat	VBN
13286	1519	10	,	,	,
13286	1519	11	then	then	RB
13286	1519	12	milk	milk	NN
13286	1519	13	and	and	CC
13286	1519	14	flour	flour	NN
13286	1519	15	mixture	mixture	NN
13286	1519	16	.	.	.
13286	1520	1	Divide	divide	VB
13286	1520	2	into	into	IN
13286	1520	3	Criscoed	Criscoed	NNP
13286	1520	4	and	and	CC
13286	1520	5	floured	floured	JJ
13286	1520	6	gem	gem	NN
13286	1520	7	pans	pan	NNS
13286	1520	8	and	and	CC
13286	1520	9	bake	bake	VB
13286	1520	10	twenty	twenty	CD
13286	1520	11	-	-	HYPH
13286	1520	12	five	five	CD
13286	1520	13	minutes	minute	NNS
13286	1520	14	in	in	IN
13286	1520	15	hot	hot	JJ
13286	1520	16	oven	oven	NN
13286	1520	17	.	.	.
13286	1521	1	Sufficient	sufficient	JJ
13286	1521	2	for	for	IN
13286	1521	3	twenty	twenty	CD
13286	1521	4	muffins	muffin	NNS
13286	1521	5	.	.	.
13286	1522	1	Corn	corn	NN
13286	1522	2	Bread	bread	NN
13286	1522	3	1	1	CD
13286	1522	4	cupful	cupful	JJ
13286	1522	5	cornmeal	cornmeal	NN
13286	1522	6	2	2	CD
13286	1522	7	tablespoonfuls	tablespoonful	NNS
13286	1522	8	melted	melt	VBN
13286	1522	9	Crisco	Crisco	NNP
13286	1522	10	1	1	CD
13286	1522	11	cupful	cupful	JJ
13286	1522	12	flour	flour	NN
13286	1522	13	1/2	1/2	CD
13286	1522	14	cupful	cupful	JJ
13286	1522	15	sugar	sugar	NN
13286	1522	16	1	1	CD
13286	1522	17	cupful	cupful	JJ
13286	1522	18	sour	sour	JJ
13286	1522	19	cream	cream	NN
13286	1522	20	2	2	CD
13286	1522	21	eggs	egg	NNS
13286	1522	22	1/2	1/2	CD
13286	1522	23	teaspoonful	teaspoonful	JJ
13286	1522	24	baking	baking	NN
13286	1522	25	soda	soda	NN
13286	1522	26	1/2	1/2	CD
13286	1522	27	teaspoonful	teaspoonful	JJ
13286	1522	28	salt	salt	NN
13286	1522	29	Mix	Mix	NNP
13286	1522	30	cornmeal	cornmeal	NN
13286	1522	31	with	with	IN
13286	1522	32	flour	flour	NN
13286	1522	33	,	,	,
13286	1522	34	sugar	sugar	NN
13286	1522	35	,	,	,
13286	1522	36	salt	salt	NN
13286	1522	37	,	,	,
13286	1522	38	Crisco	Crisco	NNP
13286	1522	39	,	,	,
13286	1522	40	eggs	egg	NNS
13286	1522	41	well	well	RB
13286	1522	42	beaten	beat	VBN
13286	1522	43	,	,	,
13286	1522	44	and	and	CC
13286	1522	45	soda	soda	NN
13286	1522	46	mixed	mix	VBN
13286	1522	47	with	with	IN
13286	1522	48	cream	cream	NN
13286	1522	49	.	.	.
13286	1523	1	Mix	mix	VB
13286	1523	2	well	well	RB
13286	1523	3	and	and	CC
13286	1523	4	turn	turn	VB
13286	1523	5	into	into	IN
13286	1523	6	Criscoed	Criscoed	NNP
13286	1523	7	tin	tin	NN
13286	1523	8	and	and	CC
13286	1523	9	bake	bake	NN
13286	1523	10	in	in	RP
13286	1523	11	moderate	moderate	JJ
13286	1523	12	oven	oven	NNP
13286	1523	13	thirty	thirty	CD
13286	1523	14	minutes	minute	NNS
13286	1523	15	.	.	.
13286	1524	1	Sufficient	sufficient	JJ
13286	1524	2	for	for	IN
13286	1524	3	one	one	CD
13286	1524	4	small	small	JJ
13286	1524	5	pan	pan	NN
13286	1524	6	of	of	IN
13286	1524	7	corn	corn	NN
13286	1524	8	bread	bread	NN
13286	1524	9	.	.	.
13286	1525	1	Cornmeal	cornmeal	NN
13286	1525	2	Rolls	Rolls	NNP
13286	1525	3	1	1	CD
13286	1525	4	-	-	HYPH
13286	1525	5	1/4	1/4	CD
13286	1525	6	cupfuls	cupful	NNS
13286	1525	7	flour	flour	NN
13286	1525	8	2	2	CD
13286	1525	9	tablespoonfuls	tablespoonful	VBZ
13286	1525	10	Crisco	Crisco	NNP
13286	1525	11	1	1	CD
13286	1525	12	egg	egg	NN
13286	1525	13	1/2	1/2	CD
13286	1525	14	cupful	cupful	JJ
13286	1525	15	milk	milk	NN
13286	1525	16	1	1	CD
13286	1525	17	tablespoonful	tablespoonful	JJ
13286	1525	18	sugar	sugar	NN
13286	1525	19	1/2	1/2	CD
13286	1525	20	teaspoonful	teaspoonful	JJ
13286	1525	21	salt	salt	NN
13286	1525	22	3/4	3/4	CD
13286	1525	23	cupful	cupful	JJ
13286	1525	24	cornmeal	cornmeal	NN
13286	1525	25	4	4	CD
13286	1525	26	teaspoonfuls	teaspoonful	NNS
13286	1525	27	baking	baking	NN
13286	1525	28	powder	powder	NN
13286	1525	29	Sift	Sift	NNP
13286	1525	30	together	together	RB
13286	1525	31	flour	flour	NN
13286	1525	32	,	,	,
13286	1525	33	cornmeal	cornmeal	NN
13286	1525	34	,	,	,
13286	1525	35	salt	salt	NN
13286	1525	36	,	,	,
13286	1525	37	baking	baking	NN
13286	1525	38	powder	powder	NN
13286	1525	39	,	,	,
13286	1525	40	and	and	CC
13286	1525	41	sugar	sugar	NN
13286	1525	42	.	.	.
13286	1526	1	Rub	Rub	NNP
13286	1526	2	in	in	IN
13286	1526	3	Crisco	Crisco	NNP
13286	1526	4	with	with	IN
13286	1526	5	finger	finger	NN
13286	1526	6	tips	tip	NNS
13286	1526	7	,	,	,
13286	1526	8	then	then	RB
13286	1526	9	add	add	VB
13286	1526	10	egg	egg	NN
13286	1526	11	well	well	RB
13286	1526	12	beaten	beat	VBN
13286	1526	13	and	and	CC
13286	1526	14	milk	milk	NN
13286	1526	15	.	.	.
13286	1527	1	Roll	roll	VB
13286	1527	2	out	out	RP
13286	1527	3	,	,	,
13286	1527	4	cut	cut	VBN
13286	1527	5	into	into	IN
13286	1527	6	rounds	round	NNS
13286	1527	7	with	with	IN
13286	1527	8	a	a	DT
13286	1527	9	large	large	JJ
13286	1527	10	cutter	cutter	NN
13286	1527	11	,	,	,
13286	1527	12	brush	brush	VBP
13286	1527	13	over	over	RP
13286	1527	14	with	with	IN
13286	1527	15	melted	melt	VBN
13286	1527	16	Crisco	Crisco	NNP
13286	1527	17	,	,	,
13286	1527	18	fold	fold	VB
13286	1527	19	over	over	RP
13286	1527	20	as	as	IN
13286	1527	21	for	for	IN
13286	1527	22	Parkerhouse	Parkerhouse	NNP
13286	1527	23	rolls	roll	NNS
13286	1527	24	,	,	,
13286	1527	25	brush	brush	NN
13286	1527	26	tops	top	NNS
13286	1527	27	with	with	IN
13286	1527	28	beaten	beat	VBN
13286	1527	29	egg	egg	NN
13286	1527	30	or	or	CC
13286	1527	31	milk	milk	NN
13286	1527	32	and	and	CC
13286	1527	33	bake	bake	NN
13286	1527	34	in	in	IN
13286	1527	35	hot	hot	JJ
13286	1527	36	oven	oven	JJ
13286	1527	37	ten	ten	CD
13286	1527	38	minutes	minute	NNS
13286	1527	39	.	.	.
13286	1528	1	Sufficient	sufficient	JJ
13286	1528	2	for	for	IN
13286	1528	3	fifteen	fifteen	CD
13286	1528	4	rolls	roll	NNS
13286	1528	5	.	.	.
13286	1529	1	Cream	Cream	NNP
13286	1529	2	Scones	Scones	NNPS
13286	1529	3	2	2	CD
13286	1529	4	cupfuls	cupful	NNS
13286	1529	5	flour	flour	NN
13286	1529	6	4	4	CD
13286	1529	7	tablespoonfuls	tablespoonful	NNS
13286	1529	8	Crisco	Crisco	NNP
13286	1529	9	3	3	CD
13286	1529	10	teaspoonfuls	teaspoonfuls	NNP
13286	1529	11	baking	baking	NN
13286	1529	12	powder	powder	NN
13286	1529	13	2	2	CD
13286	1529	14	teaspoonfuls	teaspoonfuls	NNP
13286	1529	15	sugar	sugar	NN
13286	1529	16	1/2	1/2	CD
13286	1529	17	teaspoonful	teaspoonful	JJ
13286	1529	18	salt	salt	NN
13286	1529	19	2	2	CD
13286	1529	20	eggs	egg	NNS
13286	1529	21	1/3	1/3	CD
13286	1529	22	cupful	cupful	JJ
13286	1529	23	cream	cream	NN
13286	1529	24	1	1	CD
13286	1529	25	white	white	NN
13286	1529	26	of	of	IN
13286	1529	27	egg	egg	NN
13286	1529	28	Mix	Mix	NNP
13286	1529	29	and	and	CC
13286	1529	30	sift	sift	VB
13286	1529	31	flour	flour	NN
13286	1529	32	,	,	,
13286	1529	33	salt	salt	NN
13286	1529	34	,	,	,
13286	1529	35	sugar	sugar	NN
13286	1529	36	,	,	,
13286	1529	37	and	and	CC
13286	1529	38	baking	baking	NN
13286	1529	39	powder	powder	NN
13286	1529	40	.	.	.
13286	1530	1	Rub	Rub	NNP
13286	1530	2	in	in	IN
13286	1530	3	Crisco	Crisco	NNP
13286	1530	4	with	with	IN
13286	1530	5	finger	finger	NN
13286	1530	6	tips	tip	NNS
13286	1530	7	,	,	,
13286	1530	8	add	add	VB
13286	1530	9	eggs	egg	NNS
13286	1530	10	well	well	RB
13286	1530	11	beaten	beat	VBN
13286	1530	12	and	and	CC
13286	1530	13	cream	cream	NN
13286	1530	14	.	.	.
13286	1531	1	Knead	knead	NN
13286	1531	2	dough	dough	NN
13286	1531	3	lightly	lightly	RB
13286	1531	4	on	on	IN
13286	1531	5	floured	floured	JJ
13286	1531	6	baking	baking	NNP
13286	1531	7	board	board	NN
13286	1531	8	,	,	,
13286	1531	9	divide	divide	VBP
13286	1531	10	into	into	IN
13286	1531	11	four	four	CD
13286	1531	12	equal	equal	JJ
13286	1531	13	pieces	piece	NNS
13286	1531	14	,	,	,
13286	1531	15	make	make	VB
13286	1531	16	smooth	smooth	JJ
13286	1531	17	and	and	CC
13286	1531	18	roll	roll	VB
13286	1531	19	out	out	RP
13286	1531	20	,	,	,
13286	1531	21	and	and	CC
13286	1531	22	cut	cut	VBD
13286	1531	23	into	into	IN
13286	1531	24	4	4	CD
13286	1531	25	small	small	JJ
13286	1531	26	scones	scone	NNS
13286	1531	27	.	.	.
13286	1532	1	Lay	lay	VB
13286	1532	2	them	-PRON-	PRP
13286	1532	3	on	on	IN
13286	1532	4	hot	hot	JJ
13286	1532	5	griddle	griddle	NN
13286	1532	6	,	,	,
13286	1532	7	brush	brush	NN
13286	1532	8	over	over	RP
13286	1532	9	with	with	IN
13286	1532	10	beaten	beat	VBN
13286	1532	11	white	white	NN
13286	1532	12	of	of	IN
13286	1532	13	egg	egg	NN
13286	1532	14	and	and	CC
13286	1532	15	fry	fry	VB
13286	1532	16	slowly	slowly	RB
13286	1532	17	on	on	IN
13286	1532	18	both	both	DT
13286	1532	19	sides	side	NNS
13286	1532	20	.	.	.
13286	1533	1	The	the	DT
13286	1533	2	dough	dough	NN
13286	1533	3	should	should	MD
13286	1533	4	always	always	RB
13286	1533	5	be	be	VB
13286	1533	6	lightly	lightly	RB
13286	1533	7	handled	handle	VBN
13286	1533	8	.	.	.
13286	1534	1	Sufficient	sufficient	JJ
13286	1534	2	for	for	IN
13286	1534	3	sixteen	sixteen	CD
13286	1534	4	scones	scone	NNS
13286	1534	5	.	.	.
13286	1535	1	Crisco	Crisco	NNP
13286	1535	2	Brownies	Brownies	NNP
13286	1535	3	1/3	1/3	CD
13286	1535	4	cupful	cupful	JJ
13286	1535	5	sugar	sugar	NN
13286	1535	6	1/3	1/3	CD
13286	1535	7	cupful	cupful	JJ
13286	1535	8	Crisco	Crisco	NNP
13286	1535	9	1/3	1/3	CD
13286	1535	10	cupful	cupful	JJ
13286	1535	11	molasses	molasse	NNS
13286	1535	12	2	2	CD
13286	1535	13	eggs	egg	NNS
13286	1535	14	1	1	CD
13286	1535	15	cupful	cupful	JJ
13286	1535	16	flour	flour	NN
13286	1535	17	1	1	CD
13286	1535	18	cupful	cupful	JJ
13286	1535	19	chopped	chop	VBN
13286	1535	20	nut	nut	NNP
13286	1535	21	meats	meat	NNS
13286	1535	22	1/4	1/4	CD
13286	1535	23	teaspoonful	teaspoonful	JJ
13286	1535	24	salt	salt	NN
13286	1535	25	1/2	1/2	CD
13286	1535	26	teaspoonful	teaspoonful	JJ
13286	1535	27	vanilla	vanilla	NN
13286	1535	28	extract	extract	NN
13286	1535	29	Cream	Cream	NNP
13286	1535	30	Crisco	Crisco	NNP
13286	1535	31	and	and	CC
13286	1535	32	sugar	sugar	VB
13286	1535	33	together	together	RB
13286	1535	34	,	,	,
13286	1535	35	add	add	VB
13286	1535	36	eggs	egg	NNS
13286	1535	37	well	well	RB
13286	1535	38	beaten	beat	VBN
13286	1535	39	,	,	,
13286	1535	40	molasses	molasse	NNS
13286	1535	41	,	,	,
13286	1535	42	extract	extract	NN
13286	1535	43	,	,	,
13286	1535	44	flour	flour	NN
13286	1535	45	,	,	,
13286	1535	46	salt	salt	NN
13286	1535	47	and	and	CC
13286	1535	48	nuts	nut	NNS
13286	1535	49	.	.	.
13286	1536	1	Divide	divide	VB
13286	1536	2	into	into	IN
13286	1536	3	small	small	JJ
13286	1536	4	fancy	fancy	JJ
13286	1536	5	Criscoed	Criscoed	NNP
13286	1536	6	tins	tin	NNS
13286	1536	7	,	,	,
13286	1536	8	or	or	CC
13286	1536	9	bake	bake	VBP
13286	1536	10	in	in	IN
13286	1536	11	Criscoed	Criscoed	NNP
13286	1536	12	sheet	sheet	NN
13286	1536	13	tin	tin	NN
13286	1536	14	and	and	CC
13286	1536	15	cut	cut	VBD
13286	1536	16	in	in	IN
13286	1536	17	squares	square	NNS
13286	1536	18	.	.	.
13286	1537	1	Bake	bake	VB
13286	1537	2	in	in	IN
13286	1537	3	moderate	moderate	JJ
13286	1537	4	oven	oven	JJ
13286	1537	5	half	half	NN
13286	1537	6	hour	hour	NN
13286	1537	7	.	.	.
13286	1538	1	These	these	DT
13286	1538	2	are	be	VBP
13286	1538	3	a	a	DT
13286	1538	4	cross	cross	NN
13286	1538	5	between	between	IN
13286	1538	6	cake	cake	NN
13286	1538	7	and	and	CC
13286	1538	8	candy	candy	NN
13286	1538	9	.	.	.
13286	1539	1	Sufficient	sufficient	JJ
13286	1539	2	for	for	IN
13286	1539	3	twelve	twelve	CD
13286	1539	4	squares	square	NNS
13286	1539	5	.	.	.
13286	1540	1	Crisco	Crisco	NNP
13286	1540	2	Batter	Batter	NNP
13286	1540	3	Cakes	Cakes	NNP
13286	1540	4	3	3	CD
13286	1540	5	eggs	egg	NNS
13286	1540	6	1/2	1/2	CD
13286	1540	7	cupful	cupful	JJ
13286	1540	8	melted	melt	VBN
13286	1540	9	Crisco	Crisco	NNP
13286	1540	10	1	1	CD
13286	1540	11	cupful	cupful	JJ
13286	1540	12	flour	flour	NN
13286	1540	13	1	1	CD
13286	1540	14	cupful	cupful	JJ
13286	1540	15	buttermilk	buttermilk	NN
13286	1540	16	1/2	1/2	CD
13286	1540	17	teaspoonful	teaspoonful	JJ
13286	1540	18	baking	baking	NN
13286	1540	19	soda	soda	NN
13286	1540	20	1	1	CD
13286	1540	21	teaspoonful	teaspoonful	JJ
13286	1540	22	baking	baking	NN
13286	1540	23	powder	powder	NN
13286	1540	24	1/2	1/2	CD
13286	1540	25	teaspoonful	teaspoonful	JJ
13286	1540	26	salt	salt	NN
13286	1540	27	Beat	beat	VB
13286	1540	28	up	up	RP
13286	1540	29	yolks	yolk	NNS
13286	1540	30	of	of	IN
13286	1540	31	eggs	egg	NNS
13286	1540	32	,	,	,
13286	1540	33	add	add	VB
13286	1540	34	milk	milk	NN
13286	1540	35	,	,	,
13286	1540	36	Crisco	Crisco	NNP
13286	1540	37	,	,	,
13286	1540	38	and	and	CC
13286	1540	39	flour	flour	NN
13286	1540	40	mixed	mix	VBN
13286	1540	41	with	with	IN
13286	1540	42	salt	salt	NN
13286	1540	43	,	,	,
13286	1540	44	soda	soda	NN
13286	1540	45	,	,	,
13286	1540	46	and	and	CC
13286	1540	47	baking	baking	NN
13286	1540	48	powder	powder	NN
13286	1540	49	and	and	CC
13286	1540	50	beat	beat	NN
13286	1540	51	till	till	IN
13286	1540	52	smooth	smooth	JJ
13286	1540	53	.	.	.
13286	1541	1	Fold	fold	VB
13286	1541	2	in	in	RP
13286	1541	3	whites	white	NNS
13286	1541	4	beaten	beat	VBN
13286	1541	5	to	to	IN
13286	1541	6	a	a	DT
13286	1541	7	stiff	stiff	JJ
13286	1541	8	froth	froth	NN
13286	1541	9	.	.	.
13286	1542	1	Drop	drop	VB
13286	1542	2	in	in	IN
13286	1542	3	large	large	JJ
13286	1542	4	spoonfuls	spoonful	NNS
13286	1542	5	on	on	IN
13286	1542	6	ungreased	ungreased	JJ
13286	1542	7	skillet	skillet	NN
13286	1542	8	or	or	CC
13286	1542	9	griddle	griddle	NN
13286	1542	10	.	.	.
13286	1543	1	Serve	serve	VB
13286	1543	2	hot	hot	JJ
13286	1543	3	with	with	IN
13286	1543	4	butter	butter	NN
13286	1543	5	or	or	CC
13286	1543	6	maple	maple	NN
13286	1543	7	syrup	syrup	NN
13286	1543	8	.	.	.
13286	1544	1	Sufficient	sufficient	JJ
13286	1544	2	for	for	IN
13286	1544	3	fifteen	fifteen	CD
13286	1544	4	cakes	cake	NNS
13286	1544	5	.	.	.
13286	1545	1	Crisco	Crisco	NNP
13286	1545	2	Milk	Milk	NNP
13286	1545	3	Bread	bread	NN
13286	1545	4	3	3	CD
13286	1545	5	tablespoonfuls	tablespoonful	NNS
13286	1545	6	sugar	sugar	NN
13286	1545	7	3	3	CD
13286	1545	8	tablespoonfuls	tablespoonful	NNS
13286	1545	9	melted	melt	VBN
13286	1545	10	Crisco	Crisco	NNP
13286	1545	11	2	2	CD
13286	1545	12	tablespoonfuls	tablespoonful	NNS
13286	1545	13	salt	salt	NN
13286	1545	14	1	1	CD
13286	1545	15	yeast	yeast	NN
13286	1545	16	cake	cake	NN
13286	1545	17	1	1	CD
13286	1545	18	quart	quart	NN
13286	1545	19	milk	milk	NN
13286	1545	20	About	about	RB
13286	1545	21	7	7	CD
13286	1545	22	pints	pint	NNS
13286	1545	23	flour	flour	NN
13286	1545	24	Mix	mix	JJ
13286	1545	25	yeast	yeast	NN
13286	1545	26	cake	cake	NN
13286	1545	27	with	with	IN
13286	1545	28	1	1	CD
13286	1545	29	tablespoonful	tablespoonful	JJ
13286	1545	30	sugar	sugar	NN
13286	1545	31	.	.	.
13286	1546	1	Heat	heat	NN
13286	1546	2	milk	milk	NN
13286	1546	3	,	,	,
13286	1546	4	add	add	VB
13286	1546	5	remainder	remainder	NN
13286	1546	6	of	of	IN
13286	1546	7	sugar	sugar	NN
13286	1546	8	,	,	,
13286	1546	9	Crisco	Crisco	NNP
13286	1546	10	,	,	,
13286	1546	11	and	and	CC
13286	1546	12	salt	salt	NN
13286	1546	13	.	.	.
13286	1547	1	Cool	cool	VB
13286	1547	2	and	and	CC
13286	1547	3	add	add	VB
13286	1547	4	yeast	yeast	NN
13286	1547	5	and	and	CC
13286	1547	6	flour	flour	NN
13286	1547	7	to	to	TO
13286	1547	8	make	make	VB
13286	1547	9	stiff	stiff	JJ
13286	1547	10	dough	dough	NN
13286	1547	11	.	.	.
13286	1548	1	Turn	turn	VB
13286	1548	2	out	out	RP
13286	1548	3	on	on	IN
13286	1548	4	floured	flour	VBN
13286	1548	5	baking	baking	NNP
13286	1548	6	board	board	NN
13286	1548	7	,	,	,
13286	1548	8	cut	cut	VBN
13286	1548	9	in	in	IN
13286	1548	10	three	three	CD
13286	1548	11	pieces	piece	NNS
13286	1548	12	,	,	,
13286	1548	13	knead	knead	NNP
13286	1548	14	first	first	RB
13286	1548	15	one	one	CD
13286	1548	16	piece	piece	NN
13286	1548	17	then	then	RB
13286	1548	18	others	other	NNS
13286	1548	19	stretching	stretch	VBG
13286	1548	20	dough	dough	NN
13286	1548	21	;	;	:
13286	1548	22	let	let	VB
13286	1548	23	rise	rise	VB
13286	1548	24	over	over	IN
13286	1548	25	night	night	NN
13286	1548	26	or	or	CC
13286	1548	27	in	in	IN
13286	1548	28	warm	warm	JJ
13286	1548	29	temperature	temperature	NN
13286	1548	30	five	five	CD
13286	1548	31	hours	hour	NNS
13286	1548	32	.	.	.
13286	1549	1	Knead	knead	NN
13286	1549	2	lightly	lightly	RB
13286	1549	3	and	and	CC
13286	1549	4	divide	divide	VB
13286	1549	5	into	into	IN
13286	1549	6	Criscoed	Criscoed	NNP
13286	1549	7	pans	pan	NNS
13286	1549	8	.	.	.
13286	1550	1	Allow	allow	VB
13286	1550	2	to	to	TO
13286	1550	3	rise	rise	VB
13286	1550	4	and	and	CC
13286	1550	5	bake	bake	VB
13286	1550	6	in	in	RP
13286	1550	7	moderate	moderate	JJ
13286	1550	8	oven	oven	NNP
13286	1550	9	one	one	CD
13286	1550	10	hour	hour	NN
13286	1550	11	.	.	.
13286	1551	1	From	from	IN
13286	1551	2	same	same	JJ
13286	1551	3	dough	dough	NN
13286	1551	4	,	,	,
13286	1551	5	French	french	JJ
13286	1551	6	bread	bread	NN
13286	1551	7	,	,	,
13286	1551	8	breadsticks	breadstick	NNS
13286	1551	9	,	,	,
13286	1551	10	horse	horse	NN
13286	1551	11	shoe	shoe	NN
13286	1551	12	rolls	roll	NNS
13286	1551	13	and	and	CC
13286	1551	14	French	french	JJ
13286	1551	15	rolls	roll	NNS
13286	1551	16	can	can	MD
13286	1551	17	be	be	VB
13286	1551	18	made	make	VBN
13286	1551	19	.	.	.
13286	1552	1	Sufficient	sufficient	JJ
13286	1552	2	for	for	IN
13286	1552	3	three	three	CD
13286	1552	4	loaves	loaf	NNS
13286	1552	5	.	.	.
13286	1553	1	Dessert	Dessert	NNP
13286	1553	2	Biscuits	Biscuits	NNP
13286	1553	3	1	1	CD
13286	1553	4	cupful	cupful	JJ
13286	1553	5	confectioners	confectioner	NNS
13286	1553	6	'	'	POS
13286	1553	7	sugar	sugar	NN
13286	1553	8	1	1	CD
13286	1553	9	cupful	cupful	JJ
13286	1553	10	Crisco	Crisco	NNP
13286	1553	11	1	1	CD
13286	1553	12	cupful	cupful	JJ
13286	1553	13	flour	flour	NN
13286	1553	14	5	5	CD
13286	1553	15	whites	white	NNS
13286	1553	16	of	of	IN
13286	1553	17	eggs	egg	NNS
13286	1553	18	1/2	1/2	CD
13286	1553	19	teaspoonful	teaspoonful	JJ
13286	1553	20	vanilla	vanilla	NN
13286	1553	21	extract	extract	NN
13286	1553	22	1	1	CD
13286	1553	23	teaspoonful	teaspoonful	JJ
13286	1553	24	salt	salt	NN
13286	1553	25	Cream	Cream	NNP
13286	1553	26	Crisco	Crisco	NNP
13286	1553	27	and	and	CC
13286	1553	28	gradually	gradually	RB
13286	1553	29	add	add	VB
13286	1553	30	sugar	sugar	NN
13286	1553	31	,	,	,
13286	1553	32	mix	mix	VB
13286	1553	33	thoroughly	thoroughly	RB
13286	1553	34	,	,	,
13286	1553	35	and	and	CC
13286	1553	36	incorporate	incorporate	VB
13286	1553	37	,	,	,
13286	1553	38	one	one	CD
13286	1553	39	by	by	IN
13286	1553	40	one	one	CD
13286	1553	41	,	,	,
13286	1553	42	whites	white	NNS
13286	1553	43	of	of	IN
13286	1553	44	eggs	egg	NNS
13286	1553	45	.	.	.
13286	1554	1	Now	now	RB
13286	1554	2	add	add	VB
13286	1554	3	flour	flour	NN
13286	1554	4	,	,	,
13286	1554	5	salt	salt	NN
13286	1554	6	,	,	,
13286	1554	7	and	and	CC
13286	1554	8	vanilla	vanilla	NN
13286	1554	9	.	.	.
13286	1555	1	Mix	mix	VB
13286	1555	2	well	well	RB
13286	1555	3	,	,	,
13286	1555	4	then	then	RB
13286	1555	5	place	place	VB
13286	1555	6	in	in	IN
13286	1555	7	small	small	JJ
13286	1555	8	,	,	,
13286	1555	9	long	long	JJ
13286	1555	10	heaps	heap	NNS
13286	1555	11	on	on	IN
13286	1555	12	a	a	DT
13286	1555	13	Criscoed	Criscoed	NNP
13286	1555	14	tin	tin	NN
13286	1555	15	.	.	.
13286	1556	1	Bake	bake	VB
13286	1556	2	in	in	RP
13286	1556	3	cool	cool	JJ
13286	1556	4	oven	oven	NN
13286	1556	5	to	to	TO
13286	1556	6	pale	pale	VB
13286	1556	7	brown	brown	JJ
13286	1556	8	color	color	NN
13286	1556	9	.	.	.
13286	1557	1	Sufficient	sufficient	JJ
13286	1557	2	for	for	IN
13286	1557	3	sixty	sixty	CD
13286	1557	4	biscuits	biscuit	NNS
13286	1557	5	.	.	.
13286	1558	1	Entire	Entire	NNP
13286	1558	2	Wheat	Wheat	NNP
13286	1558	3	Bread	Bread	NNP
13286	1558	4	1/4	1/4	CD
13286	1558	5	cupfuls	cupful	NNS
13286	1558	6	boiling	boil	VBG
13286	1558	7	water	water	NN
13286	1558	8	2	2	CD
13286	1558	9	tablespoonfuls	tablespoonful	VBZ
13286	1558	10	Crisco	Crisco	NNP
13286	1558	11	1	1	CD
13286	1558	12	-	-	SYM
13286	1558	13	1/4	1/4	CD
13286	1558	14	cupfuls	cupfuls	NN
13286	1558	15	milk	milk	NN
13286	1558	16	2	2	CD
13286	1558	17	teaspoonfuls	teaspoonful	NNS
13286	1558	18	salt	salt	NN
13286	1558	19	2	2	CD
13286	1558	20	tablespoonfuls	tablespoonful	NNS
13286	1558	21	sugar	sugar	NN
13286	1558	22	1	1	CD
13286	1558	23	yeast	yeast	NN
13286	1558	24	cake	cake	NN
13286	1558	25	1/4	1/4	CD
13286	1558	26	cupful	cupful	JJ
13286	1558	27	tepid	tepid	NN
13286	1558	28	water	water	NN
13286	1558	29	Whole	whole	JJ
13286	1558	30	wheat	wheat	NN
13286	1558	31	flour	flour	NN
13286	1558	32	Mix	mix	NN
13286	1558	33	boiling	boiling	NN
13286	1558	34	water	water	NN
13286	1558	35	,	,	,
13286	1558	36	milk	milk	NN
13286	1558	37	,	,	,
13286	1558	38	sugar	sugar	NN
13286	1558	39	,	,	,
13286	1558	40	salt	salt	NN
13286	1558	41	,	,	,
13286	1558	42	and	and	CC
13286	1558	43	Crisco	Crisco	NNP
13286	1558	44	together	together	RB
13286	1558	45	.	.	.
13286	1559	1	Add	add	VB
13286	1559	2	yeast	yeast	NN
13286	1559	3	cake	cake	NN
13286	1559	4	dissolved	dissolve	VBN
13286	1559	5	in	in	IN
13286	1559	6	tepid	tepid	NN
13286	1559	7	water	water	NN
13286	1559	8	,	,	,
13286	1559	9	with	with	IN
13286	1559	10	3	3	CD
13286	1559	11	-	-	SYM
13286	1559	12	1/2	1/2	CD
13286	1559	13	cupfuls	cupful	NNS
13286	1559	14	whole	whole	JJ
13286	1559	15	wheat	wheat	NN
13286	1559	16	flour	flour	NN
13286	1559	17	.	.	.
13286	1560	1	Mix	mix	VB
13286	1560	2	and	and	CC
13286	1560	3	let	let	VB
13286	1560	4	stand	stand	VB
13286	1560	5	until	until	IN
13286	1560	6	light	light	NN
13286	1560	7	.	.	.
13286	1561	1	Add	add	VB
13286	1561	2	more	more	JJR
13286	1561	3	flour	flour	NN
13286	1561	4	until	until	IN
13286	1561	5	soft	soft	JJ
13286	1561	6	dough	dough	NN
13286	1561	7	is	be	VBZ
13286	1561	8	formed	form	VBN
13286	1561	9	,	,	,
13286	1561	10	then	then	RB
13286	1561	11	knead	knead	NN
13286	1561	12	and	and	CC
13286	1561	13	divide	divide	VB
13286	1561	14	into	into	IN
13286	1561	15	two	two	CD
13286	1561	16	loaves	loaf	NNS
13286	1561	17	.	.	.
13286	1562	1	Place	place	NN
13286	1562	2	in	in	IN
13286	1562	3	Criscoed	Criscoed	NNP
13286	1562	4	tins	tin	NNS
13286	1562	5	and	and	CC
13286	1562	6	let	let	VB
13286	1562	7	stand	stand	VB
13286	1562	8	until	until	IN
13286	1562	9	the	the	DT
13286	1562	10	dough	dough	NN
13286	1562	11	doubles	double	VBZ
13286	1562	12	its	-PRON-	PRP$
13286	1562	13	bulk	bulk	NN
13286	1562	14	.	.	.
13286	1563	1	Brush	brush	VB
13286	1563	2	over	over	RP
13286	1563	3	with	with	IN
13286	1563	4	milk	milk	NN
13286	1563	5	and	and	CC
13286	1563	6	bake	bake	NN
13286	1563	7	in	in	RP
13286	1563	8	moderate	moderate	JJ
13286	1563	9	oven	oven	NNP
13286	1563	10	one	one	CD
13286	1563	11	and	and	CC
13286	1563	12	a	a	DT
13286	1563	13	half	half	NN
13286	1563	14	hours	hour	NNS
13286	1563	15	.	.	.
13286	1564	1	Sufficient	sufficient	JJ
13286	1564	2	for	for	IN
13286	1564	3	two	two	CD
13286	1564	4	small	small	JJ
13286	1564	5	loaves	loaf	NNS
13286	1564	6	.	.	.
13286	1565	1	Excellent	Excellent	NNP
13286	1565	2	Graham	Graham	NNP
13286	1565	3	Bread	Bread	NNP
13286	1565	4	2	2	CD
13286	1565	5	cupfuls	cupful	NNS
13286	1565	6	graham	graham	NNP
13286	1565	7	flour	flour	NN
13286	1565	8	4	4	CD
13286	1565	9	tablespoonfuls	tablespoonful	NNS
13286	1565	10	melted	melt	VBN
13286	1565	11	Crisco	Crisco	NNP
13286	1565	12	1/2	1/2	CD
13286	1565	13	cupful	cupful	JJ
13286	1565	14	flour	flour	NN
13286	1565	15	1	1	CD
13286	1565	16	teaspoonful	teaspoonful	JJ
13286	1565	17	baking	baking	NN
13286	1565	18	powder	powder	NN
13286	1565	19	1	1	CD
13286	1565	20	-	-	SYM
13286	1565	21	1/2	1/2	CD
13286	1565	22	cupfuls	cupful	VBZ
13286	1565	23	sour	sour	JJ
13286	1565	24	milk	milk	NN
13286	1565	25	1/4	1/4	CD
13286	1565	26	cupful	cupful	JJ
13286	1565	27	sugar	sugar	NN
13286	1565	28	1/2	1/2	CD
13286	1565	29	teaspoonful	teaspoonful	JJ
13286	1565	30	salt	salt	NN
13286	1565	31	1	1	CD
13286	1565	32	teaspoonful	teaspoonful	JJ
13286	1565	33	baking	baking	NN
13286	1565	34	soda	soda	NN
13286	1565	35	Sift	Sift	NNP
13286	1565	36	flours	flour	NNS
13286	1565	37	with	with	IN
13286	1565	38	baking	baking	NN
13286	1565	39	powder	powder	NN
13286	1565	40	,	,	,
13286	1565	41	salt	salt	NN
13286	1565	42	,	,	,
13286	1565	43	sugar	sugar	NN
13286	1565	44	,	,	,
13286	1565	45	and	and	CC
13286	1565	46	soda	soda	NN
13286	1565	47	,	,	,
13286	1565	48	then	then	RB
13286	1565	49	add	add	VB
13286	1565	50	Crisco	Crisco	NNP
13286	1565	51	and	and	CC
13286	1565	52	milk	milk	NN
13286	1565	53	.	.	.
13286	1566	1	Mix	mix	VB
13286	1566	2	and	and	CC
13286	1566	3	turn	turn	VB
13286	1566	4	into	into	IN
13286	1566	5	greased	grease	VBN
13286	1566	6	and	and	CC
13286	1566	7	floured	floured	JJ
13286	1566	8	cake	cake	NN
13286	1566	9	tin	tin	NN
13286	1566	10	and	and	CC
13286	1566	11	bake	bake	NN
13286	1566	12	in	in	IN
13286	1566	13	moderate	moderate	JJ
13286	1566	14	oven	oven	NNP
13286	1566	15	fifty	fifty	CD
13286	1566	16	minutes	minute	NNS
13286	1566	17	.	.	.
13286	1567	1	Sufficient	sufficient	JJ
13286	1567	2	for	for	IN
13286	1567	3	one	one	CD
13286	1567	4	small	small	JJ
13286	1567	5	loaf	loaf	NNS
13286	1567	6	.	.	.
13286	1568	1	Filled	fill	VBN
13286	1568	2	Cookies	Cookies	NNPS
13286	1568	3	1	1	CD
13286	1568	4	egg	egg	NN
13286	1568	5	1	1	CD
13286	1568	6	cupful	cupful	JJ
13286	1568	7	sugar	sugar	NN
13286	1568	8	1/2	1/2	CD
13286	1568	9	cupful	cupful	JJ
13286	1568	10	Crisco	Crisco	NNP
13286	1568	11	1/2	1/2	CD
13286	1568	12	cupful	cupful	JJ
13286	1568	13	milk	milk	NN
13286	1568	14	or	or	CC
13286	1568	15	cream	cream	NN
13286	1568	16	1	1	CD
13286	1568	17	teaspoonful	teaspoonful	JJ
13286	1568	18	vanilla	vanilla	NN
13286	1568	19	extract	extract	NN
13286	1568	20	1	1	CD
13286	1568	21	teaspoonful	teaspoonful	JJ
13286	1568	22	baking	baking	NN
13286	1568	23	soda	soda	NN
13286	1568	24	2	2	CD
13286	1568	25	teaspoonfuls	teaspoonful	NNS
13286	1568	26	baking	baking	NNP
13286	1568	27	powder	powder	NN
13286	1568	28	3	3	CD
13286	1568	29	-	-	SYM
13286	1568	30	1/2	1/2	CD
13286	1568	31	cupfuls	cupful	NNS
13286	1568	32	flour	flour	NN
13286	1568	33	1/2	1/2	CD
13286	1568	34	teaspoonful	teaspoonful	JJ
13286	1568	35	salt	salt	NN
13286	1568	36	For	for	IN
13286	1568	37	Filling	fill	VBG
13286	1568	38	1	1	CD
13286	1568	39	cupful	cupful	JJ
13286	1568	40	chopped	chop	VBN
13286	1568	41	raisins	raisin	NNS
13286	1568	42	1	1	CD
13286	1568	43	tablespoonful	tablespoonful	JJ
13286	1568	44	flour	flour	NN
13286	1568	45	1/2	1/2	CD
13286	1568	46	cupful	cupful	JJ
13286	1568	47	sugar	sugar	NN
13286	1568	48	1/2	1/2	CD
13286	1568	49	cupful	cupful	JJ
13286	1568	50	water	water	NN
13286	1568	51	1/2	1/2	CD
13286	1568	52	cupful	cupful	JJ
13286	1568	53	chopped	chop	VBN
13286	1568	54	walnut	walnut	NN
13286	1568	55	meats	meat	NNS
13286	1568	56	_	_	NNP
13286	1568	57	For	for	IN
13286	1568	58	cookies	cookie	NNS
13286	1568	59	.	.	.
13286	1568	60	_	_	NNP
13286	1568	61	Cream	Cream	NNP
13286	1568	62	Crisco	Crisco	NNP
13286	1568	63	and	and	CC
13286	1568	64	sugar	sugar	NN
13286	1568	65	,	,	,
13286	1568	66	add	add	VB
13286	1568	67	salt	salt	NN
13286	1568	68	,	,	,
13286	1568	69	egg	egg	NN
13286	1568	70	well	well	RB
13286	1568	71	beaten	beat	VBN
13286	1568	72	,	,	,
13286	1568	73	milk	milk	NN
13286	1568	74	,	,	,
13286	1568	75	vanilla	vanilla	NN
13286	1568	76	,	,	,
13286	1568	77	and	and	CC
13286	1568	78	flour	flour	NN
13286	1568	79	sifted	sift	VBN
13286	1568	80	with	with	IN
13286	1568	81	baking	baking	NN
13286	1568	82	powder	powder	NN
13286	1568	83	and	and	CC
13286	1568	84	soda	soda	NN
13286	1568	85	.	.	.
13286	1569	1	Mix	mix	VB
13286	1569	2	and	and	CC
13286	1569	3	turn	turn	VB
13286	1569	4	out	out	RP
13286	1569	5	on	on	IN
13286	1569	6	figured	figure	VBN
13286	1569	7	baking	baking	NNP
13286	1569	8	board	board	NNP
13286	1569	9	.	.	.
13286	1570	1	Dough	dough	NN
13286	1570	2	should	should	MD
13286	1570	3	be	be	VB
13286	1570	4	soft	soft	JJ
13286	1570	5	.	.	.
13286	1571	1	Roll	roll	VB
13286	1571	2	very	very	RB
13286	1571	3	thin	thin	RB
13286	1571	4	and	and	CC
13286	1571	5	cut	cut	VBD
13286	1571	6	out	out	RP
13286	1571	7	with	with	IN
13286	1571	8	cooky	cooky	JJ
13286	1571	9	cutter	cutter	NN
13286	1571	10	.	.	.
13286	1572	1	Spread	spread	VB
13286	1572	2	one	one	CD
13286	1572	3	-	-	HYPH
13286	1572	4	half	half	NN
13286	1572	5	of	of	IN
13286	1572	6	cookies	cookie	NNS
13286	1572	7	with	with	IN
13286	1572	8	filling	fill	VBG
13286	1572	9	then	then	RB
13286	1572	10	place	place	NN
13286	1572	11	remaining	remain	VBG
13286	1572	12	cookies	cookie	NNS
13286	1572	13	on	on	IN
13286	1572	14	top	top	NN
13286	1572	15	and	and	CC
13286	1572	16	press	press	NN
13286	1572	17	edges	edge	NNS
13286	1572	18	together	together	RB
13286	1572	19	.	.	.
13286	1573	1	Place	place	NN
13286	1573	2	on	on	IN
13286	1573	3	Criscoed	Criscoed	NNP
13286	1573	4	tins	tin	NNS
13286	1573	5	and	and	CC
13286	1573	6	bake	bake	VBP
13286	1573	7	in	in	RP
13286	1573	8	moderately	moderately	RB
13286	1573	9	hot	hot	JJ
13286	1573	10	oven	oven	JJ
13286	1573	11	fifteen	fifteen	CD
13286	1573	12	minutes	minute	NNS
13286	1573	13	.	.	.
13286	1574	1	_	_	NNP
13286	1574	2	For	for	IN
13286	1574	3	filling	fill	VBG
13286	1574	4	.	.	.
13286	1574	5	_	_	NNP
13286	1574	6	Mix	Mix	NNP
13286	1574	7	sugar	sugar	NN
13286	1574	8	and	and	CC
13286	1574	9	flour	flour	NN
13286	1574	10	in	in	IN
13286	1574	11	saucepan	saucepan	NN
13286	1574	12	,	,	,
13286	1574	13	add	add	VB
13286	1574	14	raisins	raisin	NNS
13286	1574	15	,	,	,
13286	1574	16	nuts	nut	NNS
13286	1574	17	,	,	,
13286	1574	18	and	and	CC
13286	1574	19	water	water	NN
13286	1574	20	,	,	,
13286	1574	21	stir	stir	VB
13286	1574	22	and	and	CC
13286	1574	23	cook	cook	VBP
13286	1574	24	until	until	IN
13286	1574	25	thick	thick	JJ
13286	1574	26	.	.	.
13286	1575	1	Cool	cool	RB
13286	1575	2	before	before	IN
13286	1575	3	using	use	VBG
13286	1575	4	.	.	.
13286	1576	1	Fried	Fried	NNP
13286	1576	2	Cornmeal	Cornmeal	NNP
13286	1576	3	Nut	Nut	NNP
13286	1576	4	Cakes	Cakes	NNPS
13286	1576	5	2	2	CD
13286	1576	6	cupfuls	cupful	NNS
13286	1576	7	yellow	yellow	JJ
13286	1576	8	cornmeal	cornmeal	NN
13286	1576	9	2	2	CD
13286	1576	10	tablespoonfuls	tablespoonful	NNS
13286	1576	11	melted	melt	VBN
13286	1576	12	Crisco	Crisco	NNP
13286	1576	13	3	3	CD
13286	1576	14	cupfuls	cupfuls	NN
13286	1576	15	boiling	boil	VBG
13286	1576	16	water	water	NN
13286	1576	17	1	1	CD
13286	1576	18	teaspoonful	teaspoonful	JJ
13286	1576	19	salt	salt	NN
13286	1576	20	1	1	CD
13286	1576	21	egg	egg	NN
13286	1576	22	1/2	1/2	CD
13286	1576	23	cupful	cupful	JJ
13286	1576	24	chopped	chopped	JJ
13286	1576	25	nut	nut	NN
13286	1576	26	meats	meat	NNS
13286	1576	27	Bring	bring	VB
13286	1576	28	water	water	NN
13286	1576	29	and	and	CC
13286	1576	30	salt	salt	NN
13286	1576	31	to	to	TO
13286	1576	32	boil	boil	NNP
13286	1576	33	,	,	,
13286	1576	34	stir	stir	VB
13286	1576	35	in	in	IN
13286	1576	36	cornmeal	cornmeal	NN
13286	1576	37	,	,	,
13286	1576	38	add	add	VB
13286	1576	39	nut	nut	NNP
13286	1576	40	meats	meat	NNS
13286	1576	41	,	,	,
13286	1576	42	and	and	CC
13286	1576	43	stir	stir	VB
13286	1576	44	and	and	CC
13286	1576	45	cook	cook	VB
13286	1576	46	ten	ten	CD
13286	1576	47	minutes	minute	NNS
13286	1576	48	.	.	.
13286	1577	1	Remove	remove	VB
13286	1577	2	from	from	IN
13286	1577	3	fire	fire	NN
13286	1577	4	and	and	CC
13286	1577	5	add	add	VB
13286	1577	6	egg	egg	NN
13286	1577	7	well	well	RB
13286	1577	8	beaten	beat	VBN
13286	1577	9	,	,	,
13286	1577	10	and	and	CC
13286	1577	11	melted	melt	VBN
13286	1577	12	Crisco	Crisco	NNP
13286	1577	13	.	.	.
13286	1578	1	Turn	turn	VB
13286	1578	2	into	into	IN
13286	1578	3	Criscoed	Criscoed	NNP
13286	1578	4	tin	tin	NN
13286	1578	5	and	and	CC
13286	1578	6	cool	cool	JJ
13286	1578	7	.	.	.
13286	1579	1	When	when	WRB
13286	1579	2	cold	cold	JJ
13286	1579	3	,	,	,
13286	1579	4	slice	slice	NN
13286	1579	5	and	and	CC
13286	1579	6	fry	fry	NN
13286	1579	7	in	in	IN
13286	1579	8	hot	hot	JJ
13286	1579	9	Crisco	Crisco	NNP
13286	1579	10	.	.	.
13286	1580	1	Serve	serve	VB
13286	1580	2	with	with	IN
13286	1580	3	honey	honey	NN
13286	1580	4	or	or	CC
13286	1580	5	maple	maple	NN
13286	1580	6	syrup	syrup	NN
13286	1580	7	.	.	.
13286	1581	1	Sufficient	sufficient	JJ
13286	1581	2	for	for	IN
13286	1581	3	six	six	CD
13286	1581	4	or	or	CC
13286	1581	5	eight	eight	CD
13286	1581	6	slices	slice	NNS
13286	1581	7	.	.	.
13286	1582	1	Fried	Fried	NNP
13286	1582	2	Cakes	Cakes	NNPS
13286	1582	3	with	with	IN
13286	1582	4	Apple	Apple	NNP
13286	1582	5	Sauce	Sauce	NNP
13286	1582	6	1	1	CD
13286	1582	7	cupful	cupful	JJ
13286	1582	8	sugar	sugar	NN
13286	1582	9	4	4	CD
13286	1582	10	tablespoonfuls	tablespoonful	VBZ
13286	1582	11	Crisco	Crisco	NNP
13286	1582	12	3	3	CD
13286	1582	13	cupfuls	cupful	VBZ
13286	1582	14	sour	sour	JJ
13286	1582	15	milk	milk	NN
13286	1582	16	1/4	1/4	CD
13286	1582	17	teaspoonful	teaspoonful	JJ
13286	1582	18	grated	grate	VBN
13286	1582	19	nutmeg	nutmeg	NNP
13286	1582	20	1	1	CD
13286	1582	21	teaspoonful	teaspoonful	JJ
13286	1582	22	lemon	lemon	NN
13286	1582	23	extract	extract	NN
13286	1582	24	1	1	CD
13286	1582	25	teaspoonful	teaspoonful	JJ
13286	1582	26	baking	baking	NN
13286	1582	27	soda	soda	NN
13286	1582	28	1	1	CD
13286	1582	29	teaspoonful	teaspoonful	JJ
13286	1582	30	baking	baking	NN
13286	1582	31	powder	powder	NN
13286	1582	32	1/2	1/2	CD
13286	1582	33	teaspoonful	teaspoonful	JJ
13286	1582	34	salt	salt	NN
13286	1582	35	Flour	Flour	NNP
13286	1582	36	Apple	Apple	NNP
13286	1582	37	sauce	sauce	NN
13286	1582	38	Cream	Cream	NNP
13286	1582	39	Crisco	Crisco	NNP
13286	1582	40	,	,	,
13286	1582	41	gradually	gradually	RB
13286	1582	42	add	add	VB
13286	1582	43	sugar	sugar	NN
13286	1582	44	,	,	,
13286	1582	45	then	then	RB
13286	1582	46	add	add	VB
13286	1582	47	salt	salt	NN
13286	1582	48	,	,	,
13286	1582	49	nutmeg	nutmeg	NNP
13286	1582	50	,	,	,
13286	1582	51	lemon	lemon	NN
13286	1582	52	,	,	,
13286	1582	53	soda	soda	NN
13286	1582	54	,	,	,
13286	1582	55	baking	baking	NN
13286	1582	56	powder	powder	NN
13286	1582	57	,	,	,
13286	1582	58	sour	sour	JJ
13286	1582	59	milk	milk	NN
13286	1582	60	and	and	CC
13286	1582	61	sufficient	sufficient	JJ
13286	1582	62	flour	flour	NN
13286	1582	63	to	to	TO
13286	1582	64	make	make	VB
13286	1582	65	stiffish	stiffish	JJ
13286	1582	66	dough	dough	NN
13286	1582	67	.	.	.
13286	1583	1	Roll	roll	VB
13286	1583	2	out	out	RP
13286	1583	3	on	on	IN
13286	1583	4	floured	flour	VBN
13286	1583	5	baking	baking	NNP
13286	1583	6	board	board	NN
13286	1583	7	,	,	,
13286	1583	8	cut	cut	VBD
13286	1583	9	with	with	IN
13286	1583	10	large	large	JJ
13286	1583	11	round	round	JJ
13286	1583	12	cutter	cutter	NN
13286	1583	13	,	,	,
13286	1583	14	and	and	CC
13286	1583	15	fry	fry	VB
13286	1583	16	in	in	IN
13286	1583	17	hot	hot	JJ
13286	1583	18	Crisco	Crisco	NNP
13286	1583	19	until	until	IN
13286	1583	20	well	well	RB
13286	1583	21	cooked	cooked	JJ
13286	1583	22	and	and	CC
13286	1583	23	nicely	nicely	RB
13286	1583	24	browned	brown	VBN
13286	1583	25	on	on	IN
13286	1583	26	both	both	DT
13286	1583	27	sides	side	NNS
13286	1583	28	.	.	.
13286	1584	1	Drain	drain	VB
13286	1584	2	and	and	CC
13286	1584	3	serve	serve	VB
13286	1584	4	with	with	IN
13286	1584	5	hot	hot	JJ
13286	1584	6	apple	apple	NN
13286	1584	7	sauce	sauce	NN
13286	1584	8	.	.	.
13286	1585	1	Sufficient	sufficient	JJ
13286	1585	2	for	for	IN
13286	1585	3	twenty	twenty	CD
13286	1585	4	cakes	cake	NNS
13286	1585	5	.	.	.
13286	1586	1	Fruit	Fruit	NNP
13286	1586	2	Cookies	Cookies	NNPS
13286	1586	3	1	1	CD
13286	1586	4	teaspoonful	teaspoonful	JJ
13286	1586	5	salt	salt	NN
13286	1586	6	2	2	CD
13286	1586	7	cupfuls	cupful	NNS
13286	1586	8	brown	brown	NNP
13286	1586	9	sugar	sugar	NNP
13286	1586	10	1	1	CD
13286	1586	11	cupful	cupful	JJ
13286	1586	12	Crisco	Crisco	NNP
13286	1586	13	1	1	CD
13286	1586	14	cupful	cupful	JJ
13286	1586	15	chopped	chop	VBN
13286	1586	16	raisins	raisin	NNS
13286	1586	17	1	1	CD
13286	1586	18	cupful	cupful	JJ
13286	1586	19	chopped	chop	VBN
13286	1586	20	English	English	NNP
13286	1586	21	walnut	walnut	NNP
13286	1586	22	meats	meat	NNS
13286	1586	23	3	3	CD
13286	1586	24	eggs	egg	NNS
13286	1586	25	1	1	CD
13286	1586	26	teaspoonful	teaspoonful	JJ
13286	1586	27	powdered	powdered	JJ
13286	1586	28	cinnamon	cinnamon	NN
13286	1586	29	1/2	1/2	CD
13286	1586	30	teaspoonful	teaspoonful	JJ
13286	1586	31	powdered	powder	VBN
13286	1586	32	allspice	allspice	JJ
13286	1586	33	1	1	CD
13286	1586	34	teaspoonful	teaspoonful	JJ
13286	1586	35	powdered	powder	VBN
13286	1586	36	ginger	ginger	NN
13286	1586	37	1	1	CD
13286	1586	38	-	-	SYM
13286	1586	39	1/2	1/2	CD
13286	1586	40	teaspoonfuls	teaspoonful	NNS
13286	1586	41	baking	bake	VBG
13286	1586	42	soda	soda	NNP
13286	1586	43	2	2	CD
13286	1586	44	tablespoonfuls	tablespoonful	NNS
13286	1586	45	sour	sour	JJ
13286	1586	46	milk	milk	NN
13286	1586	47	Flour	Flour	NNP
13286	1586	48	Cream	Cream	NNP
13286	1586	49	Crisco	Crisco	NNP
13286	1586	50	and	and	CC
13286	1586	51	sugar	sugar	VB
13286	1586	52	together	together	RB
13286	1586	53	,	,	,
13286	1586	54	add	add	VB
13286	1586	55	salt	salt	NN
13286	1586	56	,	,	,
13286	1586	57	eggs	egg	NNS
13286	1586	58	well	well	RB
13286	1586	59	beaten	beat	VBN
13286	1586	60	,	,	,
13286	1586	61	soda	soda	NN
13286	1586	62	mixed	mix	VBN
13286	1586	63	with	with	IN
13286	1586	64	milk	milk	NN
13286	1586	65	,	,	,
13286	1586	66	spices	spice	NNS
13286	1586	67	,	,	,
13286	1586	68	raisins	raisin	NNS
13286	1586	69	,	,	,
13286	1586	70	nuts	nut	NNS
13286	1586	71	,	,	,
13286	1586	72	and	and	CC
13286	1586	73	enough	enough	JJ
13286	1586	74	flour	flour	NN
13286	1586	75	to	to	TO
13286	1586	76	make	make	VB
13286	1586	77	stiff	stiff	JJ
13286	1586	78	dough	dough	NN
13286	1586	79	.	.	.
13286	1587	1	About	about	IN
13286	1587	2	5	5	CD
13286	1587	3	cupfuls	cupful	NNS
13286	1587	4	flour	flour	NN
13286	1587	5	will	will	MD
13286	1587	6	be	be	VB
13286	1587	7	sufficient	sufficient	JJ
13286	1587	8	.	.	.
13286	1588	1	Roll	roll	VB
13286	1588	2	out	out	RP
13286	1588	3	,	,	,
13286	1588	4	cut	cut	VBN
13286	1588	5	with	with	IN
13286	1588	6	cooky	cooky	NNP
13286	1588	7	cutter	cutter	NN
13286	1588	8	,	,	,
13286	1588	9	lay	lie	VBD
13286	1588	10	on	on	IN
13286	1588	11	Criscoed	Criscoed	NNP
13286	1588	12	tins	tin	NNS
13286	1588	13	and	and	CC
13286	1588	14	bake	bake	VBP
13286	1588	15	in	in	IN
13286	1588	16	moderate	moderate	JJ
13286	1588	17	oven	oven	NNP
13286	1588	18	from	from	IN
13286	1588	19	ten	ten	CD
13286	1588	20	to	to	IN
13286	1588	21	twelve	twelve	CD
13286	1588	22	minutes	minute	NNS
13286	1588	23	.	.	.
13286	1589	1	Sufficient	sufficient	JJ
13286	1589	2	for	for	IN
13286	1589	3	sixty	sixty	CD
13286	1589	4	cookies	cookie	NNS
13286	1589	5	.	.	.
13286	1590	1	Fruit	Fruit	NNP
13286	1590	2	Drop	Drop	NNP
13286	1590	3	Cakes	Cakes	NNP
13286	1590	4	1	1	CD
13286	1590	5	cupful	cupful	JJ
13286	1590	6	sugar	sugar	NN
13286	1590	7	1/2	1/2	CD
13286	1590	8	cupful	cupful	JJ
13286	1590	9	Crisco	Crisco	NNP
13286	1590	10	2	2	CD
13286	1590	11	cupfuls	cupful	NNS
13286	1590	12	flour	flour	NN
13286	1590	13	2	2	CD
13286	1590	14	teaspoonfuls	teaspoonful	NNS
13286	1590	15	baking	baking	NN
13286	1590	16	powder	powder	NN
13286	1590	17	1	1	CD
13286	1590	18	teaspoonful	teaspoonful	JJ
13286	1590	19	salt	salt	NN
13286	1590	20	4	4	CD
13286	1590	21	tablespoonfuls	tablespoonful	NNS
13286	1590	22	currants	currant	VBZ
13286	1590	23	4	4	CD
13286	1590	24	tablespoonfuls	tablespoonful	NNS
13286	1590	25	chopped	chop	VBD
13286	1590	26	nut	nut	NNP
13286	1590	27	meats	meat	NNS
13286	1590	28	2	2	CD
13286	1590	29	tablespoonfuls	tablespoonful	NNS
13286	1590	30	chopped	chop	VBN
13286	1590	31	candied	candied	JJ
13286	1590	32	citron	citron	NN
13286	1590	33	peel	peel	NN
13286	1590	34	3	3	CD
13286	1590	35	eggs	egg	NNS
13286	1590	36	2/3	2/3	CD
13286	1590	37	cupful	cupful	JJ
13286	1590	38	milk	milk	NN
13286	1590	39	1	1	CD
13286	1590	40	teaspoonful	teaspoonful	JJ
13286	1590	41	vanilla	vanilla	NN
13286	1590	42	extract	extract	NN
13286	1590	43	Cream	Cream	NNP
13286	1590	44	Crisco	Crisco	NNP
13286	1590	45	and	and	CC
13286	1590	46	sugar	sugar	VB
13286	1590	47	together	together	RB
13286	1590	48	,	,	,
13286	1590	49	add	add	VB
13286	1590	50	yolks	yolk	NNS
13286	1590	51	of	of	IN
13286	1590	52	eggs	egg	NNS
13286	1590	53	well	well	RB
13286	1590	54	beaten	beat	VBN
13286	1590	55	.	.	.
13286	1591	1	Beat	beat	NN
13286	1591	2	whites	white	NNS
13286	1591	3	stiffly	stiffly	VBP
13286	1591	4	and	and	CC
13286	1591	5	add	add	VB
13286	1591	6	alternately	alternately	RB
13286	1591	7	with	with	IN
13286	1591	8	milk	milk	NN
13286	1591	9	.	.	.
13286	1592	1	Add	add	VB
13286	1592	2	sifted	sift	VBN
13286	1592	3	flour	flour	NN
13286	1592	4	,	,	,
13286	1592	5	baking	baking	NN
13286	1592	6	powder	powder	NN
13286	1592	7	and	and	CC
13286	1592	8	salt	salt	NN
13286	1592	9	,	,	,
13286	1592	10	then	then	RB
13286	1592	11	fruits	fruit	NNS
13286	1592	12	,	,	,
13286	1592	13	nuts	nut	NNS
13286	1592	14	and	and	CC
13286	1592	15	extract	extract	VBP
13286	1592	16	.	.	.
13286	1593	1	Divide	divide	NN
13286	1593	2	mixture	mixture	NN
13286	1593	3	into	into	IN
13286	1593	4	Criscoed	Criscoed	NNP
13286	1593	5	and	and	CC
13286	1593	6	floured	floured	JJ
13286	1593	7	gem	gem	NN
13286	1593	8	pans	pan	NNS
13286	1593	9	,	,	,
13286	1593	10	and	and	CC
13286	1593	11	bake	bake	VB
13286	1593	12	twenty	twenty	CD
13286	1593	13	minutes	minute	NNS
13286	1593	14	in	in	IN
13286	1593	15	moderate	moderate	JJ
13286	1593	16	oven	oven	NN
13286	1593	17	.	.	.
13286	1594	1	Sufficient	sufficient	JJ
13286	1594	2	for	for	IN
13286	1594	3	eighteen	eighteen	CD
13286	1594	4	drop	drop	NN
13286	1594	5	cakes	cake	NNS
13286	1594	6	.	.	.
13286	1595	1	Fruit	Fruit	NNP
13286	1595	2	Rolls	Rolls	NNP
13286	1595	3	1	1	CD
13286	1595	4	cupful	cupful	JJ
13286	1595	5	milk	milk	NN
13286	1595	6	1	1	CD
13286	1595	7	yeast	yeast	NN
13286	1595	8	cake	cake	NN
13286	1595	9	1/4	1/4	CD
13286	1595	10	cupful	cupful	JJ
13286	1595	11	lukewarm	lukewarm	JJ
13286	1595	12	water	water	NN
13286	1595	13	1/4	1/4	CD
13286	1595	14	cupful	cupful	JJ
13286	1595	15	sugar	sugar	NN
13286	1595	16	1/4	1/4	CD
13286	1595	17	cupful	cupful	JJ
13286	1595	18	melted	melt	VBN
13286	1595	19	Crisco	Crisco	NNP
13286	1595	20	2	2	CD
13286	1595	21	teaspoonfuls	teaspoonful	NNS
13286	1595	22	salt	salt	NN
13286	1595	23	2	2	CD
13286	1595	24	eggs	egg	NNS
13286	1595	25	1/2	1/2	CD
13286	1595	26	cupful	cupful	JJ
13286	1595	27	chopped	chop	VBN
13286	1595	28	cocoanut	cocoanut	NN
13286	1595	29	1/8	1/8	CD
13286	1595	30	lb	lb	IN
13286	1595	31	.	.	.
13286	1596	1	chopped	chop	VBN
13286	1596	2	candied	candy	VBN
13286	1596	3	citron	citron	NN
13286	1596	4	peel	peel	NN
13286	1596	5	1/2	1/2	CD
13286	1596	6	cupful	cupful	JJ
13286	1596	7	chopped	chop	VBN
13286	1596	8	English	English	NNP
13286	1596	9	walnut	walnut	NNP
13286	1596	10	meats	meat	NNS
13286	1596	11	1/2	1/2	CD
13286	1596	12	cupful	cupful	JJ
13286	1596	13	currants	currant	NNS
13286	1596	14	1/2	1/2	CD
13286	1596	15	cupful	cupful	JJ
13286	1596	16	sultana	sultana	NN
13286	1596	17	raisins	raisin	NNS
13286	1596	18	1/2	1/2	CD
13286	1596	19	teaspoonful	teaspoonful	JJ
13286	1596	20	powdered	powdered	JJ
13286	1596	21	cinnamon	cinnamon	NN
13286	1596	22	1/2	1/2	CD
13286	1596	23	teaspoonful	teaspoonful	JJ
13286	1596	24	powdered	powdered	JJ
13286	1596	25	mace	mace	NN
13286	1596	26	Flour	Flour	NNP
13286	1596	27	Scald	Scald	NNP
13286	1596	28	milk	milk	NN
13286	1596	29	,	,	,
13286	1596	30	when	when	WRB
13286	1596	31	lukewarm	lukewarm	NNP
13286	1596	32	add	add	VBP
13286	1596	33	yeast	yeast	NN
13286	1596	34	cake	cake	NN
13286	1596	35	dissolved	dissolve	VBN
13286	1596	36	in	in	IN
13286	1596	37	tepid	tepid	NN
13286	1596	38	water	water	NN
13286	1596	39	and	and	CC
13286	1596	40	1	1	CD
13286	1596	41	-	-	SYM
13286	1596	42	1/2	1/2	CD
13286	1596	43	cupfuls	cupfuls	NN
13286	1596	44	flour	flour	NN
13286	1596	45	,	,	,
13286	1596	46	beat	beat	VBD
13286	1596	47	well	well	RB
13286	1596	48	,	,	,
13286	1596	49	cover	cover	VB
13286	1596	50	and	and	CC
13286	1596	51	let	let	VB
13286	1596	52	rise	rise	NN
13286	1596	53	till	till	IN
13286	1596	54	light	light	NN
13286	1596	55	.	.	.
13286	1597	1	Add	add	VB
13286	1597	2	sugar	sugar	NN
13286	1597	3	,	,	,
13286	1597	4	salt	salt	NN
13286	1597	5	,	,	,
13286	1597	6	eggs	egg	NNS
13286	1597	7	well	well	RB
13286	1597	8	beaten	beat	VBN
13286	1597	9	,	,	,
13286	1597	10	Crisco	Crisco	NNP
13286	1597	11	and	and	CC
13286	1597	12	enough	enough	JJ
13286	1597	13	flour	flour	NN
13286	1597	14	to	to	TO
13286	1597	15	knead	knead	VB
13286	1597	16	;	;	,
13286	1597	17	knead	knead	NNP
13286	1597	18	,	,	,
13286	1597	19	let	let	VB
13286	1597	20	rise	rise	VB
13286	1597	21	again	again	RB
13286	1597	22	.	.	.
13286	1598	1	Roll	roll	VB
13286	1598	2	out	out	RP
13286	1598	3	one	one	CD
13286	1598	4	-	-	HYPH
13286	1598	5	eighth	eighth	JJ
13286	1598	6	inch	inch	NN
13286	1598	7	thick	thick	JJ
13286	1598	8	,	,	,
13286	1598	9	spread	spread	VBN
13286	1598	10	with	with	IN
13286	1598	11	melted	melt	VBN
13286	1598	12	Crisco	Crisco	NNP
13286	1598	13	,	,	,
13286	1598	14	sprinkle	sprinkle	VB
13286	1598	15	with	with	IN
13286	1598	16	sugar	sugar	NN
13286	1598	17	,	,	,
13286	1598	18	cinnamon	cinnamon	NN
13286	1598	19	and	and	CC
13286	1598	20	mace	mace	NN
13286	1598	21	,	,	,
13286	1598	22	fruit	fruit	NN
13286	1598	23	and	and	CC
13286	1598	24	nuts	nut	NNS
13286	1598	25	;	;	:
13286	1598	26	roll	roll	VBP
13286	1598	27	like	like	IN
13286	1598	28	jelly	jelly	NNP
13286	1598	29	roll	roll	NNP
13286	1598	30	and	and	CC
13286	1598	31	cut	cut	VBN
13286	1598	32	in	in	IN
13286	1598	33	one	one	CD
13286	1598	34	inch	inch	NN
13286	1598	35	pieces	piece	NNS
13286	1598	36	.	.	.
13286	1599	1	Place	place	NN
13286	1599	2	pieces	piece	NNS
13286	1599	3	in	in	IN
13286	1599	4	Criscoed	Criscoed	NNP
13286	1599	5	pan	pan	NN
13286	1599	6	,	,	,
13286	1599	7	let	let	VB
13286	1599	8	rise	rise	VB
13286	1599	9	,	,	,
13286	1599	10	brush	brush	VB
13286	1599	11	over	over	RP
13286	1599	12	with	with	IN
13286	1599	13	melted	melt	VBN
13286	1599	14	Crisco	Crisco	NNP
13286	1599	15	,	,	,
13286	1599	16	and	and	CC
13286	1599	17	bake	bake	VB
13286	1599	18	in	in	RP
13286	1599	19	hot	hot	JJ
13286	1599	20	oven	oven	JJ
13286	1599	21	twenty	twenty	CD
13286	1599	22	minutes	minute	NNS
13286	1599	23	.	.	.
13286	1600	1	Sufficient	sufficient	JJ
13286	1600	2	for	for	IN
13286	1600	3	sixteen	sixteen	CD
13286	1600	4	rolls	roll	NNS
13286	1600	5	.	.	.
13286	1601	1	Ginger	Ginger	NNP
13286	1601	2	Snaps	Snaps	NNP
13286	1601	3	2	2	CD
13286	1601	4	cupfuls	cupful	NNS
13286	1601	5	molasses	molasse	NNS
13286	1601	6	1	1	CD
13286	1601	7	cupful	cupful	NNP
13286	1601	8	brown	brown	NNP
13286	1601	9	sugar	sugar	NN
13286	1601	10	1	1	CD
13286	1601	11	cupful	cupful	JJ
13286	1601	12	Crisco	Crisco	NNP
13286	1601	13	2	2	CD
13286	1601	14	teaspoonfuls	teaspoonful	NNS
13286	1601	15	baking	bake	VBG
13286	1601	16	soda	soda	NN
13286	1601	17	2	2	CD
13286	1601	18	teaspoonfuls	teaspoonful	NNS
13286	1601	19	powdered	powder	VBN
13286	1601	20	ginger	ginger	NN
13286	1601	21	1	1	CD
13286	1601	22	teaspoonful	teaspoonful	JJ
13286	1601	23	powdered	powdered	JJ
13286	1601	24	mace	mace	NN
13286	1601	25	1	1	CD
13286	1601	26	teaspoonful	teaspoonful	JJ
13286	1601	27	salt	salt	NN
13286	1601	28	2	2	CD
13286	1601	29	tablespoonfuls	tablespoonful	NNS
13286	1601	30	boiling	boil	VBG
13286	1601	31	water	water	NN
13286	1601	32	Flour	Flour	NNP
13286	1601	33	Cream	Cream	NNP
13286	1601	34	Crisco	Crisco	NNP
13286	1601	35	and	and	CC
13286	1601	36	sugar	sugar	VB
13286	1601	37	together	together	RB
13286	1601	38	,	,	,
13286	1601	39	add	add	VB
13286	1601	40	molasses	molasse	NNS
13286	1601	41	,	,	,
13286	1601	42	spices	spice	NNS
13286	1601	43	,	,	,
13286	1601	44	salt	salt	NN
13286	1601	45	,	,	,
13286	1601	46	soda	soda	NN
13286	1601	47	mixed	mix	VBN
13286	1601	48	with	with	IN
13286	1601	49	boiling	boiling	NN
13286	1601	50	water	water	NN
13286	1601	51	and	and	CC
13286	1601	52	sufficient	sufficient	JJ
13286	1601	53	flour	flour	NN
13286	1601	54	to	to	TO
13286	1601	55	make	make	VB
13286	1601	56	stiff	stiff	JJ
13286	1601	57	paste	paste	NN
13286	1601	58	.	.	.
13286	1602	1	Roll	roll	VB
13286	1602	2	out	out	RP
13286	1602	3	thin	thin	RB
13286	1602	4	,	,	,
13286	1602	5	cut	cut	VBN
13286	1602	6	with	with	IN
13286	1602	7	small	small	JJ
13286	1602	8	cutter	cutter	NN
13286	1602	9	,	,	,
13286	1602	10	lay	lie	VBD
13286	1602	11	on	on	IN
13286	1602	12	Criscoed	Criscoed	NNP
13286	1602	13	tins	tin	NNS
13286	1602	14	and	and	CC
13286	1602	15	bake	bake	NN
13286	1602	16	in	in	IN
13286	1602	17	hot	hot	JJ
13286	1602	18	oven	oven	NNP
13286	1602	19	from	from	IN
13286	1602	20	five	five	CD
13286	1602	21	to	to	TO
13286	1602	22	seven	seven	CD
13286	1602	23	minutes	minute	NNS
13286	1602	24	.	.	.
13286	1603	1	Sufficient	sufficient	JJ
13286	1603	2	for	for	IN
13286	1603	3	one	one	CD
13286	1603	4	hundred	hundred	CD
13286	1603	5	snaps	snap	NNS
13286	1603	6	.	.	.
13286	1604	1	Ginger	Ginger	NNP
13286	1604	2	Gems	Gems	NNP
13286	1604	3	1	1	CD
13286	1604	4	cupful	cupful	JJ
13286	1604	5	sugar	sugar	NN
13286	1604	6	1/2	1/2	CD
13286	1604	7	cupful	cupful	JJ
13286	1604	8	Crisco	Crisco	NNP
13286	1604	9	3/4	3/4	CD
13286	1604	10	cupful	cupful	NNP
13286	1604	11	chopped	chop	VBN
13286	1604	12	preserved	preserve	VBN
13286	1604	13	ginger	ginger	NN
13286	1604	14	2	2	CD
13286	1604	15	eggs	egg	NNS
13286	1604	16	1	1	CD
13286	1604	17	cupful	cupful	JJ
13286	1604	18	milk	milk	NN
13286	1604	19	3	3	CD
13286	1604	20	cupfuls	cupful	NNS
13286	1604	21	flour	flour	NN
13286	1604	22	3	3	CD
13286	1604	23	teaspoonfuls	teaspoonful	NNS
13286	1604	24	baking	baking	NN
13286	1604	25	powder	powder	NN
13286	1604	26	1/2	1/2	CD
13286	1604	27	teaspoonful	teaspoonful	JJ
13286	1604	28	salt	salt	NN
13286	1604	29	Cream	Cream	NNP
13286	1604	30	Crisco	Crisco	NNP
13286	1604	31	and	and	CC
13286	1604	32	sugar	sugar	VB
13286	1604	33	together	together	RB
13286	1604	34	,	,	,
13286	1604	35	then	then	RB
13286	1604	36	add	add	VB
13286	1604	37	eggs	egg	NNS
13286	1604	38	well	well	RB
13286	1604	39	beaten	beat	VBN
13286	1604	40	.	.	.
13286	1605	1	Sift	Sift	NNP
13286	1605	2	flour	flour	NN
13286	1605	3	,	,	,
13286	1605	4	baking	baking	NN
13286	1605	5	powder	powder	NN
13286	1605	6	,	,	,
13286	1605	7	and	and	CC
13286	1605	8	salt	salt	NN
13286	1605	9	together	together	RB
13286	1605	10	and	and	CC
13286	1605	11	add	add	VB
13286	1605	12	alternately	alternately	RB
13286	1605	13	with	with	IN
13286	1605	14	milk	milk	NN
13286	1605	15	to	to	IN
13286	1605	16	first	first	JJ
13286	1605	17	mixture	mixture	NN
13286	1605	18	.	.	.
13286	1606	1	Now	now	RB
13286	1606	2	mix	mix	VB
13286	1606	3	in	in	IN
13286	1606	4	ginger	ginger	NN
13286	1606	5	and	and	CC
13286	1606	6	divide	divide	NN
13286	1606	7	mixture	mixture	NN
13286	1606	8	into	into	IN
13286	1606	9	Criscoed	Criscoed	NNP
13286	1606	10	and	and	CC
13286	1606	11	floured	floured	JJ
13286	1606	12	gem	gem	NN
13286	1606	13	pans	pan	NNS
13286	1606	14	and	and	CC
13286	1606	15	bake	bake	NN
13286	1606	16	in	in	IN
13286	1606	17	hot	hot	JJ
13286	1606	18	oven	oven	JJ
13286	1606	19	twenty	twenty	CD
13286	1606	20	-	-	HYPH
13286	1606	21	five	five	CD
13286	1606	22	minutes	minute	NNS
13286	1606	23	.	.	.
13286	1607	1	Sufficient	sufficient	JJ
13286	1607	2	for	for	IN
13286	1607	3	sixteen	sixteen	CD
13286	1607	4	gems	gem	NNS
13286	1607	5	.	.	.
13286	1608	1	Gluten	Gluten	NNP
13286	1608	2	Bread	Bread	NNP
13286	1608	3	2	2	CD
13286	1608	4	cupfuls	cupful	NNS
13286	1608	5	scalded	scald	VBN
13286	1608	6	milk	milk	NN
13286	1608	7	2	2	CD
13286	1608	8	cupfuls	cupful	NNS
13286	1608	9	boiling	boiling	NN
13286	1608	10	water	water	NN
13286	1608	11	2	2	CD
13286	1608	12	teaspoonfuls	teaspoonful	NNS
13286	1608	13	salt	salt	NN
13286	1608	14	1	1	CD
13286	1608	15	egg	egg	NN
13286	1608	16	2	2	CD
13286	1608	17	tablespoonfuls	tablespoonful	NNS
13286	1608	18	Crisco	Crisco	NNP
13286	1608	19	1/4	1/4	CD
13286	1608	20	cupful	cupful	JJ
13286	1608	21	warm	warm	JJ
13286	1608	22	water	water	NN
13286	1608	23	1/2	1/2	CD
13286	1608	24	yeast	yeast	NN
13286	1608	25	cake	cake	NN
13286	1608	26	3	3	CD
13286	1608	27	cupfuls	cupful	NNS
13286	1608	28	gluten	gluten	VB
13286	1608	29	flour	flour	NN
13286	1608	30	Mix	Mix	NNP
13286	1608	31	Crisco	Crisco	NNP
13286	1608	32	,	,	,
13286	1608	33	boiling	boil	VBG
13286	1608	34	water	water	NN
13286	1608	35	,	,	,
13286	1608	36	milk	milk	NN
13286	1608	37	,	,	,
13286	1608	38	and	and	CC
13286	1608	39	salt	salt	NN
13286	1608	40	.	.	.
13286	1609	1	When	when	WRB
13286	1609	2	lukewarm	lukewarm	VBN
13286	1609	3	,	,	,
13286	1609	4	add	add	VB
13286	1609	5	yeast	yeast	NN
13286	1609	6	cake	cake	NN
13286	1609	7	dissolved	dissolve	VBN
13286	1609	8	in	in	IN
13286	1609	9	warm	warm	JJ
13286	1609	10	water	water	NN
13286	1609	11	,	,	,
13286	1609	12	egg	egg	NN
13286	1609	13	well	well	RB
13286	1609	14	beaten	beat	VBN
13286	1609	15	,	,	,
13286	1609	16	and	and	CC
13286	1609	17	gluten	gluten	VBN
13286	1609	18	.	.	.
13286	1610	1	Let	let	VB
13286	1610	2	rise	rise	VB
13286	1610	3	,	,	,
13286	1610	4	when	when	WRB
13286	1610	5	risen	risen	NNP
13286	1610	6	and	and	CC
13286	1610	7	spongy	spongy	NNP
13286	1610	8	beat	beat	VBD
13286	1610	9	well	well	RB
13286	1610	10	,	,	,
13286	1610	11	add	add	VB
13286	1610	12	enough	enough	JJ
13286	1610	13	gluten	gluten	VBN
13286	1610	14	to	to	TO
13286	1610	15	make	make	VB
13286	1610	16	a	a	DT
13286	1610	17	stiff	stiff	JJ
13286	1610	18	dough	dough	NN
13286	1610	19	and	and	CC
13286	1610	20	knead	knead	VB
13286	1610	21	well	well	RB
13286	1610	22	.	.	.
13286	1611	1	Allow	allow	VB
13286	1611	2	to	to	TO
13286	1611	3	rise	rise	VB
13286	1611	4	,	,	,
13286	1611	5	shape	shape	NN
13286	1611	6	in	in	IN
13286	1611	7	loaves	loaf	NNS
13286	1611	8	,	,	,
13286	1611	9	place	place	NN
13286	1611	10	in	in	IN
13286	1611	11	Criscoed	Criscoed	NNP
13286	1611	12	bread	bread	NN
13286	1611	13	pans	pan	NNS
13286	1611	14	,	,	,
13286	1611	15	let	let	VB
13286	1611	16	rise	rise	VB
13286	1611	17	,	,	,
13286	1611	18	and	and	CC
13286	1611	19	bake	bake	VB
13286	1611	20	for	for	IN
13286	1611	21	one	one	CD
13286	1611	22	hour	hour	NN
13286	1611	23	in	in	IN
13286	1611	24	moderately	moderately	RB
13286	1611	25	hot	hot	JJ
13286	1611	26	oven	oven	NN
13286	1611	27	.	.	.
13286	1612	1	Sufficient	sufficient	JJ
13286	1612	2	for	for	IN
13286	1612	3	two	two	CD
13286	1612	4	small	small	JJ
13286	1612	5	loaves	loaf	NNS
13286	1612	6	.	.	.
13286	1613	1	Golden	Golden	NNP
13286	1613	2	Corn	corn	NN
13286	1613	3	Muffins	muffin	NNS
13286	1613	4	1	1	CD
13286	1613	5	cupful	cupful	JJ
13286	1613	6	flour	flour	NN
13286	1613	7	2	2	CD
13286	1613	8	tablespoonfuls	tablespoonful	VBZ
13286	1613	9	Crisco	Crisco	NNP
13286	1613	10	1	1	CD
13286	1613	11	cupful	cupful	JJ
13286	1613	12	yellow	yellow	JJ
13286	1613	13	cornmeal	cornmeal	NN
13286	1613	14	3	3	CD
13286	1613	15	tablespoonfuls	tablespoonfuls	NNP
13286	1613	16	sugar	sugar	NN
13286	1613	17	1	1	CD
13286	1613	18	cupful	cupful	JJ
13286	1613	19	milk	milk	NN
13286	1613	20	2	2	CD
13286	1613	21	eggs	egg	NNS
13286	1613	22	1	1	CD
13286	1613	23	teaspoonful	teaspoonful	JJ
13286	1613	24	salt	salt	NN
13286	1613	25	3	3	CD
13286	1613	26	teaspoonfuls	teaspoonful	NNS
13286	1613	27	baking	baking	NN
13286	1613	28	powder	powder	NN
13286	1613	29	Cream	Cream	NNP
13286	1613	30	Crisco	Crisco	NNP
13286	1613	31	and	and	CC
13286	1613	32	sugar	sugar	VB
13286	1613	33	thoroughly	thoroughly	RB
13286	1613	34	together	together	RB
13286	1613	35	,	,	,
13286	1613	36	add	add	VB
13286	1613	37	eggs	egg	NNS
13286	1613	38	well	well	RB
13286	1613	39	beaten	beat	VBN
13286	1613	40	and	and	CC
13286	1613	41	milk	milk	NN
13286	1613	42	.	.	.
13286	1614	1	Then	then	RB
13286	1614	2	stir	stir	VB
13286	1614	3	in	in	RP
13286	1614	4	slowly	slowly	RB
13286	1614	5	dry	dry	JJ
13286	1614	6	ingredients	ingredient	NNS
13286	1614	7	which	which	WDT
13286	1614	8	have	have	VBP
13286	1614	9	been	be	VBN
13286	1614	10	sifted	sift	VBN
13286	1614	11	together	together	RB
13286	1614	12	three	three	CD
13286	1614	13	times	time	NNS
13286	1614	14	.	.	.
13286	1615	1	Divide	divide	VB
13286	1615	2	into	into	IN
13286	1615	3	greased	greased	JJ
13286	1615	4	gem	gem	NN
13286	1615	5	pans	pan	NNS
13286	1615	6	and	and	CC
13286	1615	7	bake	bake	VB
13286	1615	8	in	in	RP
13286	1615	9	moderately	moderately	RB
13286	1615	10	hot	hot	JJ
13286	1615	11	oven	oven	JJ
13286	1615	12	twenty	twenty	CD
13286	1615	13	-	-	HYPH
13286	1615	14	five	five	CD
13286	1615	15	minutes	minute	NNS
13286	1615	16	.	.	.
13286	1616	1	Sufficient	sufficient	JJ
13286	1616	2	for	for	IN
13286	1616	3	twelve	twelve	CD
13286	1616	4	muffins	muffin	NNS
13286	1616	5	.	.	.
13286	1617	1	Hominy	Hominy	NNP
13286	1617	2	Bread	Bread	NNP
13286	1617	3	for	for	IN
13286	1617	4	Breakfast	Breakfast	NNP
13286	1617	5	3	3	CD
13286	1617	6	cupfuls	cupful	NNS
13286	1617	7	cooked	cook	VBD
13286	1617	8	hominy	hominy	NNP
13286	1617	9	2	2	CD
13286	1617	10	tablespoonfuls	tablespoonful	NNS
13286	1617	11	melted	melt	VBN
13286	1617	12	Crisco	Crisco	NNP
13286	1617	13	1	1	CD
13286	1617	14	-	-	SYM
13286	1617	15	1/2	1/2	CD
13286	1617	16	cupfuls	cupful	NNS
13286	1617	17	cornmeal	cornmeal	NN
13286	1617	18	2	2	CD
13286	1617	19	eggs	egg	NNS
13286	1617	20	1	1	CD
13286	1617	21	teaspoonful	teaspoonful	JJ
13286	1617	22	salt	salt	NN
13286	1617	23	2	2	CD
13286	1617	24	teaspoonfuls	teaspoonful	NNS
13286	1617	25	baking	bake	VBG
13286	1617	26	powder	powder	NN
13286	1617	27	2	2	CD
13286	1617	28	cupfuls	cupful	NNS
13286	1617	29	milk	milk	NN
13286	1617	30	Beat	Beat	NNP
13286	1617	31	eggs	egg	NNS
13286	1617	32	,	,	,
13286	1617	33	add	add	VB
13286	1617	34	milk	milk	NN
13286	1617	35	and	and	CC
13286	1617	36	hominy	hominy	JJ
13286	1617	37	.	.	.
13286	1618	1	Sift	sift	VB
13286	1618	2	in	in	IN
13286	1618	3	cornmeal	cornmeal	NN
13286	1618	4	,	,	,
13286	1618	5	add	add	VB
13286	1618	6	baking	baking	NN
13286	1618	7	powder	powder	NN
13286	1618	8	and	and	CC
13286	1618	9	salt	salt	NN
13286	1618	10	;	;	:
13286	1618	11	add	add	VB
13286	1618	12	Crisco	Crisco	NNP
13286	1618	13	.	.	.
13286	1619	1	Beat	beat	VB
13286	1619	2	all	all	DT
13286	1619	3	together	together	RB
13286	1619	4	three	three	CD
13286	1619	5	minutes	minute	NNS
13286	1619	6	.	.	.
13286	1620	1	Pour	pour	VB
13286	1620	2	into	into	IN
13286	1620	3	deep	deep	JJ
13286	1620	4	Criscoed	Criscoed	NNP
13286	1620	5	pan	pan	NN
13286	1620	6	and	and	CC
13286	1620	7	bake	bake	VB
13286	1620	8	one	one	CD
13286	1620	9	hour	hour	NN
13286	1620	10	in	in	IN
13286	1620	11	slow	slow	JJ
13286	1620	12	oven	oven	NN
13286	1620	13	.	.	.
13286	1621	1	Serve	serve	VB
13286	1621	2	hot	hot	JJ
13286	1621	3	.	.	.
13286	1622	1	Sufficient	sufficient	JJ
13286	1622	2	for	for	IN
13286	1622	3	one	one	CD
13286	1622	4	large	large	JJ
13286	1622	5	loaf	loaf	NNS
13286	1622	6	.	.	.
13286	1623	1	Health	Health	NNP
13286	1623	2	Bread	Bread	NNP
13286	1623	3	2	2	CD
13286	1623	4	cupfuls	cupful	NNS
13286	1623	5	flour	flour	NN
13286	1623	6	3	3	CD
13286	1623	7	tablespoonfuls	tablespoonful	NNS
13286	1623	8	melted	melt	VBN
13286	1623	9	Crisco	Crisco	NNP
13286	1623	10	2	2	CD
13286	1623	11	cupfuls	cupful	VBZ
13286	1623	12	whole	whole	JJ
13286	1623	13	wheat	wheat	NN
13286	1623	14	flour	flour	NN
13286	1623	15	2	2	CD
13286	1623	16	cupfuls	cupful	NNS
13286	1623	17	bran	bran	NN
13286	1623	18	1	1	CD
13286	1623	19	teaspoonful	teaspoonful	JJ
13286	1623	20	salt	salt	NN
13286	1623	21	1/2	1/2	CD
13286	1623	22	cupful	cupful	JJ
13286	1623	23	sugar	sugar	NN
13286	1623	24	1	1	CD
13286	1623	25	egg	egg	NN
13286	1623	26	2	2	CD
13286	1623	27	cupfuls	cupfuls	NN
13286	1623	28	milk	milk	NN
13286	1623	29	1	1	CD
13286	1623	30	cupful	cupful	JJ
13286	1623	31	molasses	molasse	NNS
13286	1623	32	1	1	CD
13286	1623	33	cupful	cupful	JJ
13286	1623	34	stoned	stone	VBN
13286	1623	35	chopped	chop	VBN
13286	1623	36	dates	date	VBZ
13286	1623	37	2	2	CD
13286	1623	38	teaspoonfuls	teaspoonful	NNS
13286	1623	39	baking	bake	VBG
13286	1623	40	soda	soda	NN
13286	1623	41	1/2	1/2	CD
13286	1623	42	cupful	cupful	JJ
13286	1623	43	hot	hot	JJ
13286	1623	44	water	water	NN
13286	1623	45	Mix	mix	NN
13286	1623	46	flours	flour	NNS
13286	1623	47	and	and	CC
13286	1623	48	bran	bran	NN
13286	1623	49	together	together	RB
13286	1623	50	,	,	,
13286	1623	51	add	add	VB
13286	1623	52	Crisco	Crisco	NNP
13286	1623	53	,	,	,
13286	1623	54	salt	salt	NN
13286	1623	55	,	,	,
13286	1623	56	sugar	sugar	NN
13286	1623	57	,	,	,
13286	1623	58	egg	egg	NN
13286	1623	59	well	well	RB
13286	1623	60	beaten	beat	VBN
13286	1623	61	,	,	,
13286	1623	62	milk	milk	NN
13286	1623	63	,	,	,
13286	1623	64	molasses	molasse	NNS
13286	1623	65	,	,	,
13286	1623	66	soda	soda	NN
13286	1623	67	dissolved	dissolve	VBN
13286	1623	68	in	in	IN
13286	1623	69	boiling	boil	VBG
13286	1623	70	water	water	NN
13286	1623	71	,	,	,
13286	1623	72	and	and	CC
13286	1623	73	dates	date	NNS
13286	1623	74	.	.	.
13286	1624	1	Mix	mix	VB
13286	1624	2	well	well	RB
13286	1624	3	together	together	RB
13286	1624	4	and	and	CC
13286	1624	5	turn	turn	VB
13286	1624	6	into	into	IN
13286	1624	7	two	two	CD
13286	1624	8	Criscoed	Criscoed	NNP
13286	1624	9	and	and	CC
13286	1624	10	floured	floured	JJ
13286	1624	11	tins	tin	NNS
13286	1624	12	and	and	CC
13286	1624	13	bake	bake	NN
13286	1624	14	in	in	RP
13286	1624	15	moderate	moderate	JJ
13286	1624	16	oven	oven	NNP
13286	1624	17	one	one	CD
13286	1624	18	and	and	CC
13286	1624	19	a	a	DT
13286	1624	20	quarter	quarter	NN
13286	1624	21	hours	hour	NNS
13286	1624	22	.	.	.
13286	1625	1	This	this	DT
13286	1625	2	bread	bread	NN
13286	1625	3	is	be	VBZ
13286	1625	4	excellent	excellent	JJ
13286	1625	5	for	for	IN
13286	1625	6	constipation	constipation	NN
13286	1625	7	.	.	.
13286	1626	1	Sufficient	sufficient	JJ
13286	1626	2	for	for	IN
13286	1626	3	two	two	CD
13286	1626	4	loaves	loaf	NNS
13286	1626	5	.	.	.
13286	1627	1	Honey	Honey	NNP
13286	1627	2	Doughnuts	Doughnuts	NNP
13286	1627	3	3	3	CD
13286	1627	4	eggs	egg	NNS
13286	1627	5	1/2	1/2	CD
13286	1627	6	cupful	cupful	JJ
13286	1627	7	sugar	sugar	NN
13286	1627	8	3	3	CD
13286	1627	9	tablespoonfuls	tablespoonful	VBZ
13286	1627	10	Crisco	Crisco	NNP
13286	1627	11	1	1	CD
13286	1627	12	-	-	SYM
13286	1627	13	1/2	1/2	CD
13286	1627	14	cupfuls	cupfuls	NN
13286	1627	15	honey	honey	NN
13286	1627	16	1	1	CD
13286	1627	17	cupful	cupful	JJ
13286	1627	18	sour	sour	JJ
13286	1627	19	milk	milk	NN
13286	1627	20	1	1	CD
13286	1627	21	teaspoonful	teaspoonful	JJ
13286	1627	22	baking	baking	NN
13286	1627	23	soda	soda	NN
13286	1627	24	1	1	CD
13286	1627	25	teaspoonful	teaspoonful	JJ
13286	1627	26	cream	cream	NN
13286	1627	27	of	of	IN
13286	1627	28	tartar	tartar	NNP
13286	1627	29	1	1	CD
13286	1627	30	teaspoonful	teaspoonful	JJ
13286	1627	31	lemon	lemon	NN
13286	1627	32	extract	extract	NN
13286	1627	33	5	5	CD
13286	1627	34	-	-	SYM
13286	1627	35	3/4	3/4	CD
13286	1627	36	cupfuls	cupful	NNS
13286	1627	37	flour	flour	NN
13286	1627	38	1	1	CD
13286	1627	39	teaspoonful	teaspoonful	JJ
13286	1627	40	salt	salt	NN
13286	1627	41	Cream	Cream	NNP
13286	1627	42	Crisco	Crisco	NNP
13286	1627	43	,	,	,
13286	1627	44	honey	honey	NN
13286	1627	45	and	and	CC
13286	1627	46	sugar	sugar	NN
13286	1627	47	well	well	RB
13286	1627	48	together	together	RB
13286	1627	49	,	,	,
13286	1627	50	then	then	RB
13286	1627	51	add	add	VB
13286	1627	52	eggs	egg	NNS
13286	1627	53	well	well	RB
13286	1627	54	beaten	beat	VBN
13286	1627	55	,	,	,
13286	1627	56	mix	mix	VB
13286	1627	57	well	well	RB
13286	1627	58	,	,	,
13286	1627	59	add	add	VB
13286	1627	60	milk	milk	NN
13286	1627	61	,	,	,
13286	1627	62	lemon	lemon	NN
13286	1627	63	extract	extract	NN
13286	1627	64	,	,	,
13286	1627	65	flour	flour	NN
13286	1627	66	,	,	,
13286	1627	67	salt	salt	NN
13286	1627	68	,	,	,
13286	1627	69	soda	soda	NN
13286	1627	70	,	,	,
13286	1627	71	and	and	CC
13286	1627	72	cream	cream	NN
13286	1627	73	of	of	IN
13286	1627	74	tartar	tartar	NN
13286	1627	75	.	.	.
13286	1628	1	Mix	mix	VB
13286	1628	2	and	and	CC
13286	1628	3	turn	turn	VB
13286	1628	4	out	out	RP
13286	1628	5	on	on	IN
13286	1628	6	baking	baking	NNP
13286	1628	7	board	board	NNP
13286	1628	8	,	,	,
13286	1628	9	roll	roll	VB
13286	1628	10	out	out	RP
13286	1628	11	and	and	CC
13286	1628	12	cut	cut	VBN
13286	1628	13	with	with	IN
13286	1628	14	doughnut	doughnut	NNP
13286	1628	15	cutter	cutter	NNP
13286	1628	16	.	.	.
13286	1629	1	Fry	fry	NN
13286	1629	2	in	in	IN
13286	1629	3	plenty	plenty	NN
13286	1629	4	of	of	IN
13286	1629	5	hot	hot	JJ
13286	1629	6	Crisco	Crisco	NNP
13286	1629	7	.	.	.
13286	1630	1	If	if	IN
13286	1630	2	a	a	DT
13286	1630	3	piece	piece	NN
13286	1630	4	of	of	IN
13286	1630	5	bread	bread	NN
13286	1630	6	browns	brown	NNS
13286	1630	7	in	in	IN
13286	1630	8	hot	hot	JJ
13286	1630	9	Crisco	Crisco	NNP
13286	1630	10	in	in	IN
13286	1630	11	sixty	sixty	CD
13286	1630	12	seconds	second	NNS
13286	1630	13	,	,	,
13286	1630	14	temperature	temperature	NN
13286	1630	15	is	be	VBZ
13286	1630	16	right	right	JJ
13286	1630	17	for	for	IN
13286	1630	18	doughnuts	doughnut	NNS
13286	1630	19	and	and	CC
13286	1630	20	fritters	fritter	NNS
13286	1630	21	.	.	.
13286	1631	1	Sufficient	sufficient	JJ
13286	1631	2	for	for	IN
13286	1631	3	sixty	sixty	CD
13286	1631	4	-	-	HYPH
13286	1631	5	five	five	CD
13286	1631	6	doughnuts	doughnut	NNS
13286	1631	7	.	.	.
13286	1632	1	Hot	Hot	NNP
13286	1632	2	Cross	Cross	NNP
13286	1632	3	Buns	Buns	NNP
13286	1632	4	1/4	1/4	CD
13286	1632	5	cupful	cupful	JJ
13286	1632	6	sugar	sugar	NN
13286	1632	7	3	3	CD
13286	1632	8	tablespoonfuls	tablespoonful	VBZ
13286	1632	9	Crisco	Crisco	NNP
13286	1632	10	1	1	CD
13286	1632	11	teaspoonful	teaspoonful	JJ
13286	1632	12	salt	salt	NN
13286	1632	13	3/4	3/4	CD
13286	1632	14	teaspoonful	teaspoonful	JJ
13286	1632	15	powdered	powder	VBN
13286	1632	16	cinnamon	cinnamon	JJ
13286	1632	17	1	1	CD
13286	1632	18	teaspoonful	teaspoonful	JJ
13286	1632	19	powdered	powder	VBN
13286	1632	20	ginger	ginger	NN
13286	1632	21	1	1	CD
13286	1632	22	egg	egg	NN
13286	1632	23	1/2	1/2	CD
13286	1632	24	yeast	yeast	NN
13286	1632	25	cake	cake	NN
13286	1632	26	Flour	Flour	NNP
13286	1632	27	1/4	1/4	CD
13286	1632	28	cupful	cupful	JJ
13286	1632	29	chopped	chop	VBN
13286	1632	30	candied	candy	VBN
13286	1632	31	citron	citron	NNP
13286	1632	32	1/2	1/2	CD
13286	1632	33	cupful	cupful	JJ
13286	1632	34	seeded	seeded	JJ
13286	1632	35	raisins	raisin	NNS
13286	1632	36	1	1	CD
13286	1632	37	cupful	cupful	JJ
13286	1632	38	scalded	scald	VBN
13286	1632	39	milk	milk	NN
13286	1632	40	1/4	1/4	CD
13286	1632	41	cupful	cupful	JJ
13286	1632	42	lukewarm	lukewarm	JJ
13286	1632	43	water	water	NN
13286	1632	44	Add	Add	NNP
13286	1632	45	Crisco	Crisco	NNP
13286	1632	46	,	,	,
13286	1632	47	sugar	sugar	NN
13286	1632	48	,	,	,
13286	1632	49	and	and	CC
13286	1632	50	salt	salt	NN
13286	1632	51	to	to	IN
13286	1632	52	milk	milk	NN
13286	1632	53	;	;	:
13286	1632	54	when	when	WRB
13286	1632	55	lukewarm	lukewarm	NNP
13286	1632	56	,	,	,
13286	1632	57	add	add	VB
13286	1632	58	yeast	yeast	NN
13286	1632	59	cake	cake	NN
13286	1632	60	dissolved	dissolve	VBN
13286	1632	61	in	in	IN
13286	1632	62	water	water	NN
13286	1632	63	,	,	,
13286	1632	64	spices	spice	NNS
13286	1632	65	,	,	,
13286	1632	66	egg	egg	NN
13286	1632	67	well	well	RB
13286	1632	68	beaten	beat	VBN
13286	1632	69	,	,	,
13286	1632	70	and	and	CC
13286	1632	71	sufficient	sufficient	JJ
13286	1632	72	flour	flour	NN
13286	1632	73	to	to	TO
13286	1632	74	make	make	VB
13286	1632	75	a	a	DT
13286	1632	76	stiff	stiff	JJ
13286	1632	77	-	-	HYPH
13286	1632	78	dough	dough	NN
13286	1632	79	.	.	.
13286	1633	1	Mix	mix	VB
13286	1633	2	well	well	RB
13286	1633	3	,	,	,
13286	1633	4	add	add	VB
13286	1633	5	raisins	raisin	NNS
13286	1633	6	and	and	CC
13286	1633	7	peel	peel	NN
13286	1633	8	,	,	,
13286	1633	9	cover	cover	VB
13286	1633	10	,	,	,
13286	1633	11	and	and	CC
13286	1633	12	let	let	VB
13286	1633	13	rise	rise	NN
13286	1633	14	over	over	IN
13286	1633	15	night	night	NN
13286	1633	16	.	.	.
13286	1634	1	In	in	IN
13286	1634	2	morning	morning	NN
13286	1634	3	divide	divide	NN
13286	1634	4	into	into	IN
13286	1634	5	pieces	piece	NNS
13286	1634	6	and	and	CC
13286	1634	7	form	form	NN
13286	1634	8	into	into	IN
13286	1634	9	neat	neat	JJ
13286	1634	10	buns	bun	NNS
13286	1634	11	;	;	:
13286	1634	12	place	place	NN
13286	1634	13	in	in	IN
13286	1634	14	Criscoed	Criscoed	NNP
13286	1634	15	pan	pan	NN
13286	1634	16	one	one	CD
13286	1634	17	inch	inch	NN
13286	1634	18	apart	apart	RB
13286	1634	19	,	,	,
13286	1634	20	let	let	VB
13286	1634	21	rise	rise	VB
13286	1634	22	,	,	,
13286	1634	23	brush	brush	VB
13286	1634	24	over	over	RP
13286	1634	25	with	with	IN
13286	1634	26	milk	milk	NN
13286	1634	27	or	or	CC
13286	1634	28	beaten	beat	VBN
13286	1634	29	egg	egg	NN
13286	1634	30	,	,	,
13286	1634	31	and	and	CC
13286	1634	32	bake	bake	VB
13286	1634	33	in	in	RP
13286	1634	34	moderately	moderately	RB
13286	1634	35	hot	hot	JJ
13286	1634	36	oven	oven	JJ
13286	1634	37	twenty	twenty	CD
13286	1634	38	-	-	HYPH
13286	1634	39	five	five	CD
13286	1634	40	minutes	minute	NNS
13286	1634	41	.	.	.
13286	1635	1	Cool	cool	UH
13286	1635	2	,	,	,
13286	1635	3	and	and	CC
13286	1635	4	with	with	IN
13286	1635	5	ornamental	ornamental	JJ
13286	1635	6	frosting	frosting	NN
13286	1635	7	make	make	VB
13286	1635	8	a	a	DT
13286	1635	9	cross	cross	NN
13286	1635	10	on	on	IN
13286	1635	11	each	each	DT
13286	1635	12	bun	bun	NN
13286	1635	13	.	.	.
13286	1636	1	The	the	DT
13286	1636	2	cross	cross	NN
13286	1636	3	may	may	MD
13286	1636	4	be	be	VB
13286	1636	5	made	make	VBN
13286	1636	6	by	by	IN
13286	1636	7	placing	place	VBG
13286	1636	8	strips	strip	NNS
13286	1636	9	of	of	IN
13286	1636	10	paste	paste	NN
13286	1636	11	on	on	IN
13286	1636	12	buns	bun	NNS
13286	1636	13	before	before	IN
13286	1636	14	they	-PRON-	PRP
13286	1636	15	are	be	VBP
13286	1636	16	baked	bake	VBN
13286	1636	17	.	.	.
13286	1637	1	Sufficient	sufficient	JJ
13286	1637	2	for	for	IN
13286	1637	3	twenty	twenty	CD
13286	1637	4	buns	bun	NNS
13286	1637	5	.	.	.
13286	1638	1	Imperial	Imperial	NNP
13286	1638	2	Muffins	Muffins	NNP
13286	1638	3	1/2	1/2	CD
13286	1638	4	cupful	cupful	JJ
13286	1638	5	scalded	scald	VBN
13286	1638	6	milk	milk	NN
13286	1638	7	1/4	1/4	CD
13286	1638	8	cupful	cupful	JJ
13286	1638	9	sugar	sugar	NN
13286	1638	10	1/4	1/4	CD
13286	1638	11	cupful	cupful	JJ
13286	1638	12	Crisco	Crisco	NNP
13286	1638	13	1	1	CD
13286	1638	14	teaspoonful	teaspoonful	JJ
13286	1638	15	salt	salt	NN
13286	1638	16	1/3	1/3	CD
13286	1638	17	yeast	yeast	NN
13286	1638	18	cake	cake	NN
13286	1638	19	3/4	3/4	CD
13286	1638	20	cupful	cupful	JJ
13286	1638	21	lukewarm	lukewarm	JJ
13286	1638	22	water	water	NN
13286	1638	23	1	1	CD
13286	1638	24	-	-	HYPH
13286	1638	25	3/4	3/4	CD
13286	1638	26	cupfuls	cupful	NNS
13286	1638	27	flour	flour	NN
13286	1638	28	1	1	CD
13286	1638	29	cupful	cupful	JJ
13286	1638	30	cornmeal	cornmeal	NN
13286	1638	31	Add	Add	NNP
13286	1638	32	sugar	sugar	NN
13286	1638	33	and	and	CC
13286	1638	34	salt	salt	NN
13286	1638	35	to	to	IN
13286	1638	36	milk	milk	NN
13286	1638	37	;	;	:
13286	1638	38	when	when	WRB
13286	1638	39	lukewarm	lukewarm	NNP
13286	1638	40	add	add	VBP
13286	1638	41	yeast	yeast	NN
13286	1638	42	cake	cake	NN
13286	1638	43	dissolved	dissolve	VBN
13286	1638	44	in	in	IN
13286	1638	45	1/4	1/4	CD
13286	1638	46	cupful	cupful	NN
13286	1638	47	of	of	IN
13286	1638	48	the	the	DT
13286	1638	49	water	water	NN
13286	1638	50	,	,	,
13286	1638	51	and	and	CC
13286	1638	52	1	1	CD
13286	1638	53	-	-	SYM
13286	1638	54	1/4	1/4	CD
13286	1638	55	cupfuls	cupfuls	NN
13286	1638	56	flour	flour	NN
13286	1638	57	,	,	,
13286	1638	58	cover	cover	NN
13286	1638	59	,	,	,
13286	1638	60	and	and	CC
13286	1638	61	let	let	VB
13286	1638	62	rise	rise	NN
13286	1638	63	until	until	IN
13286	1638	64	light	light	NN
13286	1638	65	,	,	,
13286	1638	66	then	then	RB
13286	1638	67	add	add	VB
13286	1638	68	Crisco	Crisco	NNP
13286	1638	69	,	,	,
13286	1638	70	cornmeal	cornmeal	NN
13286	1638	71	,	,	,
13286	1638	72	remaining	remain	VBG
13286	1638	73	flour	flour	NN
13286	1638	74	and	and	CC
13286	1638	75	water	water	NN
13286	1638	76	.	.	.
13286	1639	1	Let	let	VB
13286	1639	2	rise	rise	NN
13286	1639	3	over	over	IN
13286	1639	4	night	night	NN
13286	1639	5	,	,	,
13286	1639	6	in	in	IN
13286	1639	7	morning	morning	NN
13286	1639	8	fill	fill	NN
13286	1639	9	Criscoed	Criscoed	NNP
13286	1639	10	muffin	muffin	NN
13286	1639	11	rings	ring	NNS
13286	1639	12	,	,	,
13286	1639	13	two	two	CD
13286	1639	14	-	-	HYPH
13286	1639	15	thirds	third	NNS
13286	1639	16	full	full	JJ
13286	1639	17	;	;	:
13286	1639	18	let	let	VB
13286	1639	19	rise	rise	NN
13286	1639	20	until	until	IN
13286	1639	21	rings	ring	NNS
13286	1639	22	are	be	VBP
13286	1639	23	full	full	JJ
13286	1639	24	and	and	CC
13286	1639	25	bake	bake	VBP
13286	1639	26	thirty	thirty	CD
13286	1639	27	minutes	minute	NNS
13286	1639	28	in	in	IN
13286	1639	29	hot	hot	JJ
13286	1639	30	oven	oven	NN
13286	1639	31	.	.	.
13286	1640	1	Sufficient	sufficient	JJ
13286	1640	2	for	for	IN
13286	1640	3	twelve	twelve	CD
13286	1640	4	muffins	muffin	NNS
13286	1640	5	.	.	.
13286	1641	1	Lemon	Lemon	NNP
13286	1641	2	Wafers	wafer	NNS
13286	1641	3	2	2	CD
13286	1641	4	eggs	egg	NNS
13286	1641	5	2	2	CD
13286	1641	6	cupfuls	cupfuls	NN
13286	1641	7	sugar	sugar	NN
13286	1641	8	2	2	CD
13286	1641	9	cupfuls	cupful	VBZ
13286	1641	10	Crisco	Crisco	NNP
13286	1641	11	2	2	CD
13286	1641	12	cupfuls	cupfuls	NN
13286	1641	13	milk	milk	NN
13286	1641	14	5	5	CD
13286	1641	15	cents	cent	NNS
13286	1641	16	baker	baker	NNP
13286	1641	17	's	's	POS
13286	1641	18	ammonia	ammonia	NNP
13286	1641	19	5	5	CD
13286	1641	20	cents	cent	NNS
13286	1641	21	oil	oil	NN
13286	1641	22	of	of	IN
13286	1641	23	lemon	lemon	NN
13286	1641	24	Flour	Flour	NNP
13286	1641	25	to	to	TO
13286	1641	26	make	make	VB
13286	1641	27	stiff	stiff	JJ
13286	1641	28	dough	dough	NN
13286	1641	29	2	2	CD
13286	1641	30	teaspoonfuls	teaspoonful	NNS
13286	1641	31	salt	salt	NN
13286	1641	32	Cover	Cover	NNP
13286	1641	33	ammonia	ammonia	NN
13286	1641	34	with	with	IN
13286	1641	35	milk	milk	NN
13286	1641	36	and	and	CC
13286	1641	37	let	let	VB
13286	1641	38	soak	soak	VB
13286	1641	39	over	over	RP
13286	1641	40	night	night	NN
13286	1641	41	.	.	.
13286	1642	1	Next	next	JJ
13286	1642	2	morning	morning	NN
13286	1642	3	add	add	VBP
13286	1642	4	sugar	sugar	NN
13286	1642	5	,	,	,
13286	1642	6	Crisco	Crisco	NNP
13286	1642	7	,	,	,
13286	1642	8	salt	salt	NN
13286	1642	9	,	,	,
13286	1642	10	eggs	egg	NNS
13286	1642	11	well	well	RB
13286	1642	12	beaten	beat	VBN
13286	1642	13	,	,	,
13286	1642	14	lemon	lemon	NN
13286	1642	15	and	and	CC
13286	1642	16	enough	enough	JJ
13286	1642	17	flour	flour	NN
13286	1642	18	to	to	TO
13286	1642	19	make	make	VB
13286	1642	20	a	a	DT
13286	1642	21	stiff	stiff	JJ
13286	1642	22	dough	dough	NN
13286	1642	23	.	.	.
13286	1643	1	Roll	roll	VB
13286	1643	2	very	very	RB
13286	1643	3	thin	thin	JJ
13286	1643	4	,	,	,
13286	1643	5	cut	cut	VBN
13286	1643	6	in	in	IN
13286	1643	7	squares	square	NNS
13286	1643	8	or	or	CC
13286	1643	9	diamonds	diamond	NNS
13286	1643	10	,	,	,
13286	1643	11	lay	lie	VBD
13286	1643	12	on	on	IN
13286	1643	13	Criscoed	Criscoed	NNP
13286	1643	14	tins	tin	NNS
13286	1643	15	and	and	CC
13286	1643	16	bake	bake	VBP
13286	1643	17	from	from	IN
13286	1643	18	five	five	CD
13286	1643	19	to	to	TO
13286	1643	20	seven	seven	CD
13286	1643	21	minutes	minute	NNS
13286	1643	22	in	in	IN
13286	1643	23	hot	hot	JJ
13286	1643	24	oven	oven	NN
13286	1643	25	.	.	.
13286	1644	1	Sufficient	sufficient	JJ
13286	1644	2	for	for	IN
13286	1644	3	one	one	CD
13286	1644	4	hundred	hundred	CD
13286	1644	5	and	and	CC
13286	1644	6	eighty	eighty	CD
13286	1644	7	-	-	HYPH
13286	1644	8	six	six	CD
13286	1644	9	wafers	wafer	NNS
13286	1644	10	.	.	.
13286	1645	1	Lunch	Lunch	NNP
13286	1645	2	Rolls	Rolls	NNP
13286	1645	3	1	1	CD
13286	1645	4	yeast	yeast	NN
13286	1645	5	cake	cake	NN
13286	1645	6	1	1	CD
13286	1645	7	-	-	HYPH
13286	1645	8	1/4	1/4	CD
13286	1645	9	cupfuls	cupful	NNS
13286	1645	10	milk	milk	NN
13286	1645	11	2	2	CD
13286	1645	12	tablespoonfuls	tablespoonful	NNS
13286	1645	13	sugar	sugar	NN
13286	1645	14	2	2	CD
13286	1645	15	tablespoonfuls	tablespoonful	VBZ
13286	1645	16	Crisco	Crisco	NNP
13286	1645	17	4	4	CD
13286	1645	18	cupfuls	cupfuls	NN
13286	1645	19	flour	flour	NN
13286	1645	20	1	1	CD
13286	1645	21	egg	egg	NN
13286	1645	22	1	1	CD
13286	1645	23	teaspoonful	teaspoonful	JJ
13286	1645	24	salt	salt	NN
13286	1645	25	Scald	Scald	NNP
13286	1645	26	and	and	CC
13286	1645	27	cool	cool	VB
13286	1645	28	the	the	DT
13286	1645	29	milk	milk	NN
13286	1645	30	,	,	,
13286	1645	31	then	then	RB
13286	1645	32	add	add	VB
13286	1645	33	yeast	yeast	NN
13286	1645	34	and	and	CC
13286	1645	35	sugar	sugar	NN
13286	1645	36	.	.	.
13286	1646	1	Now	now	RB
13286	1646	2	add	add	VB
13286	1646	3	Crisco	Crisco	NNP
13286	1646	4	and	and	CC
13286	1646	5	2	2	CD
13286	1646	6	cupfuls	cupfuls	NN
13286	1646	7	flour	flour	NN
13286	1646	8	.	.	.
13286	1647	1	Beat	beat	VB
13286	1647	2	thoroughly	thoroughly	RB
13286	1647	3	,	,	,
13286	1647	4	then	then	RB
13286	1647	5	add	add	VB
13286	1647	6	egg	egg	NN
13286	1647	7	well	well	RB
13286	1647	8	beaten	beat	VBN
13286	1647	9	,	,	,
13286	1647	10	remainder	remainder	NN
13286	1647	11	of	of	IN
13286	1647	12	flour	flour	NN
13286	1647	13	and	and	CC
13286	1647	14	salt	salt	NN
13286	1647	15	.	.	.
13286	1648	1	Mix	mix	VB
13286	1648	2	and	and	CC
13286	1648	3	turn	turn	VB
13286	1648	4	out	out	RP
13286	1648	5	on	on	IN
13286	1648	6	floured	floured	JJ
13286	1648	7	board	board	NN
13286	1648	8	and	and	CC
13286	1648	9	knead	knead	NN
13286	1648	10	lightly	lightly	RB
13286	1648	11	and	and	CC
13286	1648	12	thoroughly	thoroughly	RB
13286	1648	13	,	,	,
13286	1648	14	using	use	VBG
13286	1648	15	as	as	RB
13286	1648	16	little	little	JJ
13286	1648	17	flour	flour	NN
13286	1648	18	as	as	IN
13286	1648	19	possible	possible	JJ
13286	1648	20	.	.	.
13286	1649	1	Place	place	NN
13286	1649	2	in	in	IN
13286	1649	3	greased	grease	VBN
13286	1649	4	bowl	bowl	NN
13286	1649	5	,	,	,
13286	1649	6	cover	cover	VB
13286	1649	7	and	and	CC
13286	1649	8	set	set	VBD
13286	1649	9	aside	aside	RB
13286	1649	10	in	in	IN
13286	1649	11	warm	warm	JJ
13286	1649	12	place	place	NN
13286	1649	13	to	to	TO
13286	1649	14	rise	rise	VB
13286	1649	15	two	two	CD
13286	1649	16	hours	hour	NNS
13286	1649	17	.	.	.
13286	1650	1	When	when	WRB
13286	1650	2	light	light	NN
13286	1650	3	,	,	,
13286	1650	4	form	form	VB
13286	1650	5	into	into	IN
13286	1650	6	small	small	JJ
13286	1650	7	rounds	round	NNS
13286	1650	8	,	,	,
13286	1650	9	place	place	VB
13286	1650	10	one	one	CD
13286	1650	11	inch	inch	NN
13286	1650	12	apart	apart	RB
13286	1650	13	on	on	IN
13286	1650	14	greased	greased	JJ
13286	1650	15	pan	pan	NN
13286	1650	16	.	.	.
13286	1651	1	Allow	allow	VB
13286	1651	2	to	to	TO
13286	1651	3	rise	rise	VB
13286	1651	4	half	half	PDT
13286	1651	5	an	an	DT
13286	1651	6	hour	hour	NN
13286	1651	7	.	.	.
13286	1652	1	Brush	brush	VB
13286	1652	2	over	over	RP
13286	1652	3	with	with	IN
13286	1652	4	Crisco	Crisco	NNP
13286	1652	5	and	and	CC
13286	1652	6	bake	bake	NN
13286	1652	7	in	in	IN
13286	1652	8	hot	hot	JJ
13286	1652	9	oven	oven	JJ
13286	1652	10	fifteen	fifteen	CD
13286	1652	11	minutes	minute	NNS
13286	1652	12	.	.	.
13286	1653	1	Sufficient	sufficient	JJ
13286	1653	2	for	for	IN
13286	1653	3	twenty	twenty	CD
13286	1653	4	rolls	roll	NNS
13286	1653	5	.	.	.
13286	1654	1	Maple	Maple	NNP
13286	1654	2	Cookies	Cookies	NNPS
13286	1654	3	1	1	CD
13286	1654	4	egg	egg	NN
13286	1654	5	1	1	CD
13286	1654	6	cupful	cupful	JJ
13286	1654	7	sugar	sugar	NN
13286	1654	8	3	3	CD
13286	1654	9	tablespoonfuls	tablespoonful	VBZ
13286	1654	10	Crisco	Crisco	NNP
13286	1654	11	1	1	CD
13286	1654	12	cupful	cupful	JJ
13286	1654	13	sour	sour	JJ
13286	1654	14	cream	cream	NN
13286	1654	15	1	1	CD
13286	1654	16	teaspoonful	teaspoonful	JJ
13286	1654	17	baking	baking	NN
13286	1654	18	soda	soda	NN
13286	1654	19	3	3	CD
13286	1654	20	tablespoonfuls	tablespoonful	NNS
13286	1654	21	hot	hot	JJ
13286	1654	22	water	water	NN
13286	1654	23	1/2	1/2	CD
13286	1654	24	teaspoonful	teaspoonful	JJ
13286	1654	25	salt	salt	NN
13286	1654	26	Flour	Flour	NNP
13286	1654	27	Maple	Maple	NNP
13286	1654	28	sugar	sugar	NN
13286	1654	29	Cream	Cream	NNP
13286	1654	30	Crisco	Crisco	NNP
13286	1654	31	and	and	CC
13286	1654	32	sugar	sugar	VB
13286	1654	33	together	together	RB
13286	1654	34	,	,	,
13286	1654	35	add	add	VB
13286	1654	36	egg	egg	NN
13286	1654	37	well	well	RB
13286	1654	38	beaten	beat	VBN
13286	1654	39	,	,	,
13286	1654	40	mix	mix	VB
13286	1654	41	well	well	RB
13286	1654	42	,	,	,
13286	1654	43	add	add	VB
13286	1654	44	cream	cream	NN
13286	1654	45	,	,	,
13286	1654	46	salt	salt	NN
13286	1654	47	,	,	,
13286	1654	48	soda	soda	NN
13286	1654	49	dissolved	dissolve	VBN
13286	1654	50	in	in	IN
13286	1654	51	water	water	NN
13286	1654	52	,	,	,
13286	1654	53	and	and	CC
13286	1654	54	sufficient	sufficient	JJ
13286	1654	55	flour	flour	NN
13286	1654	56	to	to	TO
13286	1654	57	make	make	VB
13286	1654	58	of	of	IN
13286	1654	59	right	right	JJ
13286	1654	60	consistency	consistency	NN
13286	1654	61	to	to	TO
13286	1654	62	drop	drop	VB
13286	1654	63	from	from	IN
13286	1654	64	spoon	spoon	NN
13286	1654	65	.	.	.
13286	1655	1	Grate	grate	VB
13286	1655	2	some	some	DT
13286	1655	3	maple	maple	NN
13286	1655	4	sugar	sugar	NN
13286	1655	5	on	on	IN
13286	1655	6	each	each	DT
13286	1655	7	cookie	cookie	NN
13286	1655	8	and	and	CC
13286	1655	9	bake	bake	VB
13286	1655	10	in	in	RP
13286	1655	11	moderate	moderate	JJ
13286	1655	12	oven	oven	JJ
13286	1655	13	eight	eight	CD
13286	1655	14	minutes	minute	NNS
13286	1655	15	.	.	.
13286	1656	1	Sufficient	sufficient	JJ
13286	1656	2	for	for	IN
13286	1656	3	forty	forty	CD
13286	1656	4	cookies	cookie	NNS
13286	1656	5	.	.	.
13286	1657	1	Maryland	Maryland	NNP
13286	1657	2	Beaten	Beaten	NNP
13286	1657	3	Biscuits	Biscuits	NNP
13286	1657	4	4	4	CD
13286	1657	5	cupfuls	cupfuls	NN
13286	1657	6	flour	flour	NN
13286	1657	7	1/2	1/2	CD
13286	1657	8	cupful	cupful	JJ
13286	1657	9	Crisco	Crisco	NNP
13286	1657	10	1	1	CD
13286	1657	11	teaspoonful	teaspoonful	JJ
13286	1657	12	salt	salt	NN
13286	1657	13	Milk	milk	NN
13286	1657	14	Water	Water	NNP
13286	1657	15	Mix	Mix	NNP
13286	1657	16	and	and	CC
13286	1657	17	sift	sift	VB
13286	1657	18	flour	flour	NN
13286	1657	19	and	and	CC
13286	1657	20	salt	salt	NN
13286	1657	21	.	.	.
13286	1658	1	Cut	Cut	NNP
13286	1658	2	Crisco	Crisco	NNP
13286	1658	3	in	in	IN
13286	1658	4	with	with	IN
13286	1658	5	knife	knife	NN
13286	1658	6	or	or	CC
13286	1658	7	work	work	NN
13286	1658	8	in	in	IN
13286	1658	9	lightly	lightly	RB
13286	1658	10	with	with	IN
13286	1658	11	finger	finger	NN
13286	1658	12	tips	tip	NNS
13286	1658	13	.	.	.
13286	1659	1	Mix	mix	VB
13286	1659	2	a	a	DT
13286	1659	3	little	little	JJ
13286	1659	4	milk	milk	NN
13286	1659	5	and	and	CC
13286	1659	6	water	water	NN
13286	1659	7	together	together	RB
13286	1659	8	chill	chill	VBP
13286	1659	9	thoroughly	thoroughly	RB
13286	1659	10	and	and	CC
13286	1659	11	add	add	VB
13286	1659	12	enough	enough	JJ
13286	1659	13	to	to	TO
13286	1659	14	dry	dry	VB
13286	1659	15	ingredients	ingredient	NNS
13286	1659	16	to	to	TO
13286	1659	17	make	make	VB
13286	1659	18	stiff	stiff	JJ
13286	1659	19	dough	dough	NN
13286	1659	20	.	.	.
13286	1660	1	Everything	everything	NN
13286	1660	2	should	should	MD
13286	1660	3	be	be	VB
13286	1660	4	as	as	RB
13286	1660	5	cold	cold	JJ
13286	1660	6	as	as	IN
13286	1660	7	possible	possible	JJ
13286	1660	8	.	.	.
13286	1661	1	Beat	beat	VB
13286	1661	2	with	with	IN
13286	1661	3	rolling	rolling	NN
13286	1661	4	-	-	HYPH
13286	1661	5	pin	pin	NN
13286	1661	6	until	until	IN
13286	1661	7	dough	dough	NN
13286	1661	8	blisters	blister	NNS
13286	1661	9	.	.	.
13286	1662	1	Roll	roll	VB
13286	1662	2	to	to	IN
13286	1662	3	one	one	CD
13286	1662	4	-	-	HYPH
13286	1662	5	third	third	NN
13286	1662	6	inch	inch	NN
13286	1662	7	in	in	IN
13286	1662	8	thickness	thickness	NN
13286	1662	9	and	and	CC
13286	1662	10	cut	cut	VBD
13286	1662	11	into	into	IN
13286	1662	12	small	small	JJ
13286	1662	13	biscuits	biscuit	NNS
13286	1662	14	,	,	,
13286	1662	15	prick	prick	VBP
13286	1662	16	in	in	IN
13286	1662	17	center	center	NN
13286	1662	18	and	and	CC
13286	1662	19	set	set	VBN
13286	1662	20	in	in	IN
13286	1662	21	refrigerator	refrigerator	NN
13286	1662	22	an	an	DT
13286	1662	23	hour	hour	NN
13286	1662	24	before	before	IN
13286	1662	25	baking	baking	NN
13286	1662	26	.	.	.
13286	1663	1	Place	place	NN
13286	1663	2	biscuits	biscuit	NNS
13286	1663	3	on	on	IN
13286	1663	4	Criscoed	Criscoed	NNP
13286	1663	5	tins	tin	NNS
13286	1663	6	and	and	CC
13286	1663	7	bake	bake	VBP
13286	1663	8	in	in	RP
13286	1663	9	moderate	moderate	JJ
13286	1663	10	oven	oven	NNP
13286	1663	11	thirty	thirty	CD
13286	1663	12	minutes	minute	NNS
13286	1663	13	.	.	.
13286	1664	1	Biscuits	biscuit	NNS
13286	1664	2	may	may	MD
13286	1664	3	be	be	VB
13286	1664	4	baked	bake	VBN
13286	1664	5	in	in	IN
13286	1664	6	moderate	moderate	JJ
13286	1664	7	gas	gas	NN
13286	1664	8	oven	oven	NN
13286	1664	9	and	and	CC
13286	1664	10	gas	gas	NN
13286	1664	11	turned	turn	VBD
13286	1664	12	off	off	RP
13286	1664	13	when	when	WRB
13286	1664	14	biscuits	biscuit	NNS
13286	1664	15	are	be	VBP
13286	1664	16	golden	golden	JJ
13286	1664	17	brown	brown	NNP
13286	1664	18	.	.	.
13286	1665	1	Allow	allow	VB
13286	1665	2	biscuits	biscuit	NNS
13286	1665	3	to	to	TO
13286	1665	4	remain	remain	VB
13286	1665	5	ten	ten	CD
13286	1665	6	minutes	minute	NNS
13286	1665	7	in	in	IN
13286	1665	8	cooling	cool	VBG
13286	1665	9	oven	oven	RB
13286	1665	10	to	to	TO
13286	1665	11	dry	dry	VB
13286	1665	12	out	out	RP
13286	1665	13	.	.	.
13286	1666	1	Sufficient	sufficient	JJ
13286	1666	2	for	for	IN
13286	1666	3	sixty	sixty	CD
13286	1666	4	small	small	JJ
13286	1666	5	biscuits	biscuit	NNS
13286	1666	6	,	,	,
13286	1666	7	a	a	DT
13286	1666	8	fraction	fraction	NN
13286	1666	9	larger	large	JJR
13286	1666	10	than	than	IN
13286	1666	11	a	a	DT
13286	1666	12	dollar	dollar	NN
13286	1666	13	.	.	.
13286	1667	1	Muffins	muffin	NNS
13286	1667	2	1	1	CD
13286	1667	3	cupful	cupful	JJ
13286	1667	4	scalded	scald	VBN
13286	1667	5	milk	milk	NN
13286	1667	6	2	2	CD
13286	1667	7	tablespoonfuls	tablespoonful	VBZ
13286	1667	8	Crisco	Crisco	NNP
13286	1667	9	1	1	CD
13286	1667	10	cupful	cupful	JJ
13286	1667	11	boiling	boiling	NN
13286	1667	12	water	water	NN
13286	1667	13	1/4	1/4	CD
13286	1667	14	cupful	cupful	JJ
13286	1667	15	sugar	sugar	NN
13286	1667	16	1	1	CD
13286	1667	17	-	-	SYM
13286	1667	18	1/2	1/2	CD
13286	1667	19	teaspoonfuls	teaspoonful	NNS
13286	1667	20	salt	salt	NN
13286	1667	21	1/2	1/2	CD
13286	1667	22	yeast	yeast	NN
13286	1667	23	cake	cake	NN
13286	1667	24	1	1	CD
13286	1667	25	egg	egg	NN
13286	1667	26	4	4	CD
13286	1667	27	cupfuls	cupful	NNS
13286	1667	28	flour	flour	NN
13286	1667	29	Add	Add	NNP
13286	1667	30	Crisco	Crisco	NNP
13286	1667	31	,	,	,
13286	1667	32	salt	salt	NN
13286	1667	33	,	,	,
13286	1667	34	and	and	CC
13286	1667	35	half	half	NN
13286	1667	36	of	of	IN
13286	1667	37	sugar	sugar	NN
13286	1667	38	to	to	TO
13286	1667	39	milk	milk	NN
13286	1667	40	and	and	CC
13286	1667	41	water	water	NN
13286	1667	42	;	;	:
13286	1667	43	when	when	WRB
13286	1667	44	lukewarm	lukewarm	NNP
13286	1667	45	add	add	VBP
13286	1667	46	yeast	yeast	NN
13286	1667	47	mixed	mix	VBN
13286	1667	48	with	with	IN
13286	1667	49	remaining	remain	VBG
13286	1667	50	sugar	sugar	NN
13286	1667	51	,	,	,
13286	1667	52	egg	egg	NN
13286	1667	53	well	well	RB
13286	1667	54	beaten	beat	VBN
13286	1667	55	,	,	,
13286	1667	56	and	and	CC
13286	1667	57	flour	flour	NN
13286	1667	58	.	.	.
13286	1668	1	Beat	beat	VB
13286	1668	2	thoroughly	thoroughly	RB
13286	1668	3	,	,	,
13286	1668	4	cover	cover	VB
13286	1668	5	,	,	,
13286	1668	6	and	and	CC
13286	1668	7	let	let	VB
13286	1668	8	rise	rise	NN
13286	1668	9	until	until	IN
13286	1668	10	light	light	NN
13286	1668	11	.	.	.
13286	1669	1	Put	put	VB
13286	1669	2	greased	greased	JJ
13286	1669	3	muffin	muffin	NN
13286	1669	4	rings	ring	NNS
13286	1669	5	on	on	IN
13286	1669	6	hot	hot	JJ
13286	1669	7	griddle	griddle	NN
13286	1669	8	greased	grease	VBN
13286	1669	9	with	with	IN
13286	1669	10	Crisco	Crisco	NNP
13286	1669	11	.	.	.
13286	1670	1	Fill	fill	VB
13286	1670	2	half	half	DT
13286	1670	3	full	full	JJ
13286	1670	4	with	with	IN
13286	1670	5	raised	raise	VBN
13286	1670	6	muffin	muffin	NN
13286	1670	7	mixture	mixture	NN
13286	1670	8	and	and	CC
13286	1670	9	cook	cook	VB
13286	1670	10	slowly	slowly	RB
13286	1670	11	until	until	IN
13286	1670	12	well	well	RB
13286	1670	13	risen	rise	VBN
13286	1670	14	and	and	CC
13286	1670	15	browned	brown	VBN
13286	1670	16	underneath	underneath	RB
13286	1670	17	.	.	.
13286	1671	1	Turn	turn	VB
13286	1671	2	muffins	muffin	NNS
13286	1671	3	and	and	CC
13286	1671	4	rings	ring	NNS
13286	1671	5	and	and	CC
13286	1671	6	brown	brown	JJ
13286	1671	7	other	other	JJ
13286	1671	8	side	side	NN
13286	1671	9	.	.	.
13286	1672	1	When	when	WRB
13286	1672	2	muffins	muffin	NNS
13286	1672	3	are	be	VBP
13286	1672	4	cold	cold	JJ
13286	1672	5	,	,	,
13286	1672	6	split	split	VBD
13286	1672	7	open	open	JJ
13286	1672	8	,	,	,
13286	1672	9	toast	toast	NN
13286	1672	10	,	,	,
13286	1672	11	and	and	CC
13286	1672	12	serve	serve	VB
13286	1672	13	with	with	IN
13286	1672	14	marmalade	marmalade	NN
13286	1672	15	.	.	.
13286	1673	1	Sufficient	sufficient	JJ
13286	1673	2	for	for	IN
13286	1673	3	sixteen	sixteen	CD
13286	1673	4	muffins	muffin	NNS
13286	1673	5	.	.	.
13286	1674	1	Nut	Nut	NNP
13286	1674	2	Doughnuts	Doughnuts	NNP
13286	1674	3	1	1	CD
13286	1674	4	-	-	SYM
13286	1674	5	1/4	1/4	CD
13286	1674	6	cupfuls	cupful	NNS
13286	1674	7	sugar	sugar	NN
13286	1674	8	4	4	CD
13286	1674	9	tablespoonfuls	tablespoonful	VBZ
13286	1674	10	Crisco	Crisco	NNP
13286	1674	11	1	1	CD
13286	1674	12	-	-	SYM
13286	1674	13	1/2	1/2	CD
13286	1674	14	cupfuls	cupful	NNS
13286	1674	15	milk	milk	NN
13286	1674	16	2	2	CD
13286	1674	17	eggs	egg	NNS
13286	1674	18	4	4	CD
13286	1674	19	teaspoonfuls	teaspoonful	NNS
13286	1674	20	baking	baking	NN
13286	1674	21	powder	powder	NN
13286	1674	22	1	1	CD
13286	1674	23	cupful	cupful	JJ
13286	1674	24	chopped	chop	VBN
13286	1674	25	English	English	NNP
13286	1674	26	walnut	walnut	NNP
13286	1674	27	meats	meat	NNS
13286	1674	28	1	1	CD
13286	1674	29	teaspoonful	teaspoonful	JJ
13286	1674	30	vanilla	vanilla	NN
13286	1674	31	extract	extract	NN
13286	1674	32	1	1	CD
13286	1674	33	teaspoonful	teaspoonful	JJ
13286	1674	34	lemon	lemon	NN
13286	1674	35	extract	extract	NN
13286	1674	36	1/2	1/2	CD
13286	1674	37	teaspoonful	teaspoonful	JJ
13286	1674	38	salt	salt	NN
13286	1674	39	Flour	Flour	NNP
13286	1674	40	to	to	TO
13286	1674	41	make	make	VB
13286	1674	42	soft	soft	JJ
13286	1674	43	dough	dough	NN
13286	1674	44	Cream	Cream	NNP
13286	1674	45	Crisco	Crisco	NNP
13286	1674	46	and	and	CC
13286	1674	47	sugar	sugar	VB
13286	1674	48	together	together	RB
13286	1674	49	,	,	,
13286	1674	50	add	add	VB
13286	1674	51	eggs	egg	NNS
13286	1674	52	well	well	RB
13286	1674	53	beaten	beat	VBN
13286	1674	54	,	,	,
13286	1674	55	milk	milk	NN
13286	1674	56	,	,	,
13286	1674	57	salt	salt	NN
13286	1674	58	,	,	,
13286	1674	59	extracts	extract	NNS
13286	1674	60	,	,	,
13286	1674	61	baking	baking	NN
13286	1674	62	powder	powder	NN
13286	1674	63	,	,	,
13286	1674	64	nuts	nut	NNS
13286	1674	65	,	,	,
13286	1674	66	and	and	CC
13286	1674	67	sufficient	sufficient	JJ
13286	1674	68	flour	flour	NN
13286	1674	69	to	to	TO
13286	1674	70	make	make	VB
13286	1674	71	soft	soft	JJ
13286	1674	72	dough	dough	NN
13286	1674	73	.	.	.
13286	1675	1	Roll	roll	VB
13286	1675	2	out	out	RP
13286	1675	3	,	,	,
13286	1675	4	cut	cut	VBN
13286	1675	5	with	with	IN
13286	1675	6	cutter	cutter	NN
13286	1675	7	and	and	CC
13286	1675	8	fry	fry	VB
13286	1675	9	in	in	IN
13286	1675	10	hot	hot	JJ
13286	1675	11	Crisco	Crisco	NNP
13286	1675	12	to	to	IN
13286	1675	13	a	a	DT
13286	1675	14	golden	golden	JJ
13286	1675	15	color	color	NN
13286	1675	16	.	.	.
13286	1676	1	Drain	drain	VB
13286	1676	2	and	and	CC
13286	1676	3	sift	sift	VB
13286	1676	4	with	with	IN
13286	1676	5	sugar	sugar	NN
13286	1676	6	.	.	.
13286	1677	1	Sufficient	sufficient	JJ
13286	1677	2	for	for	IN
13286	1677	3	seventy	seventy	CD
13286	1677	4	-	-	HYPH
13286	1677	5	five	five	CD
13286	1677	6	doughnuts	doughnut	NNS
13286	1677	7	.	.	.
13286	1678	1	Oatmeal	Oatmeal	NNP
13286	1678	2	Cookies	Cookies	NNPS
13286	1678	3	1	1	CD
13286	1678	4	-	-	SYM
13286	1678	5	1/4	1/4	CD
13286	1678	6	cupfuls	cupfuls	NN
13286	1678	7	sugar	sugar	NN
13286	1678	8	1	1	CD
13286	1678	9	cupful	cupful	JJ
13286	1678	10	Crisco	Crisco	NNP
13286	1678	11	3	3	CD
13286	1678	12	cupfuls	cupful	NNS
13286	1678	13	rolled	roll	VBD
13286	1678	14	oats	oats	NNP
13286	1678	15	2	2	CD
13286	1678	16	eggs	egg	NNS
13286	1678	17	1/2	1/2	CD
13286	1678	18	cupful	cupful	JJ
13286	1678	19	sour	sour	JJ
13286	1678	20	milk	milk	NN
13286	1678	21	1	1	CD
13286	1678	22	teaspoonful	teaspoonful	JJ
13286	1678	23	powdered	powdered	JJ
13286	1678	24	cinnamon	cinnamon	NN
13286	1678	25	1	1	CD
13286	1678	26	teaspoonful	teaspoonful	JJ
13286	1678	27	powdered	powder	VBN
13286	1678	28	ginger	ginger	NN
13286	1678	29	1	1	CD
13286	1678	30	cupful	cupful	JJ
13286	1678	31	stoned	stone	VBD
13286	1678	32	chopped	chop	VBN
13286	1678	33	dates	date	VBZ
13286	1678	34	1	1	CD
13286	1678	35	teaspoonful	teaspoonful	JJ
13286	1678	36	baking	baking	NN
13286	1678	37	soda	soda	NN
13286	1678	38	2	2	CD
13286	1678	39	cupfuls	cupful	NNS
13286	1678	40	flour	flour	NN
13286	1678	41	1	1	CD
13286	1678	42	teaspoonful	teaspoonful	JJ
13286	1678	43	salt	salt	NN
13286	1678	44	Cream	Cream	NNP
13286	1678	45	Crisco	Crisco	NNP
13286	1678	46	and	and	CC
13286	1678	47	sugar	sugar	VB
13286	1678	48	thoroughly	thoroughly	RB
13286	1678	49	together	together	RB
13286	1678	50	,	,	,
13286	1678	51	add	add	VB
13286	1678	52	eggs	egg	NNS
13286	1678	53	well	well	RB
13286	1678	54	-	-	HYPH
13286	1678	55	beaten	beat	VBN
13286	1678	56	,	,	,
13286	1678	57	rolled	roll	VBD
13286	1678	58	oats	oats	NNP
13286	1678	59	,	,	,
13286	1678	60	dates	date	NNS
13286	1678	61	,	,	,
13286	1678	62	salt	salt	NN
13286	1678	63	,	,	,
13286	1678	64	spices	spice	NNS
13286	1678	65	,	,	,
13286	1678	66	soda	soda	NN
13286	1678	67	dissolved	dissolve	VBN
13286	1678	68	in	in	IN
13286	1678	69	milk	milk	NN
13286	1678	70	,	,	,
13286	1678	71	and	and	CC
13286	1678	72	flour	flour	NN
13286	1678	73	.	.	.
13286	1679	1	Mix	mix	VB
13286	1679	2	and	and	CC
13286	1679	3	drop	drop	VB
13286	1679	4	from	from	IN
13286	1679	5	spoon	spoon	NN
13286	1679	6	on	on	IN
13286	1679	7	Criscoed	Criscoed	NNP
13286	1679	8	baking	baking	NN
13286	1679	9	tins	tin	NNS
13286	1679	10	.	.	.
13286	1680	1	Bake	bake	VB
13286	1680	2	in	in	IN
13286	1680	3	moderate	moderate	JJ
13286	1680	4	oven	oven	NN
13286	1680	5	from	from	IN
13286	1680	6	ten	ten	CD
13286	1680	7	to	to	IN
13286	1680	8	twelve	twelve	CD
13286	1680	9	minutes	minute	NNS
13286	1680	10	.	.	.
13286	1681	1	Sufficient	sufficient	JJ
13286	1681	2	for	for	IN
13286	1681	3	forty	forty	CD
13286	1681	4	-	-	HYPH
13286	1681	5	five	five	CD
13286	1681	6	cookies	cookie	NNS
13286	1681	7	.	.	.
13286	1682	1	Oven	Oven	NNP
13286	1682	2	Scones	Scones	NNP
13286	1682	3	4	4	CD
13286	1682	4	cupfuls	cupfuls	NN
13286	1682	5	flour	flour	NN
13286	1682	6	5	5	CD
13286	1682	7	tablespoonfuls	tablespoonful	NNS
13286	1682	8	Crisco	Crisco	NNP
13286	1682	9	1	1	CD
13286	1682	10	tablespoonful	tablespoonful	JJ
13286	1682	11	sugar	sugar	NN
13286	1682	12	1/2	1/2	CD
13286	1682	13	teaspoonful	teaspoonful	JJ
13286	1682	14	salt	salt	NN
13286	1682	15	1	1	CD
13286	1682	16	teaspoonful	teaspoonful	JJ
13286	1682	17	baking	baking	NN
13286	1682	18	soda	soda	NN
13286	1682	19	2	2	CD
13286	1682	20	teaspoonfuls	teaspoonful	NNS
13286	1682	21	cream	cream	NN
13286	1682	22	of	of	IN
13286	1682	23	tartar	tartar	NN
13286	1682	24	1	1	CD
13286	1682	25	egg	egg	NN
13286	1682	26	Sweet	Sweet	NNP
13286	1682	27	milk	milk	NN
13286	1682	28	Rub	Rub	NNP
13286	1682	29	Crisco	Crisco	NNP
13286	1682	30	finely	finely	RB
13286	1682	31	into	into	IN
13286	1682	32	flour	flour	NN
13286	1682	33	,	,	,
13286	1682	34	add	add	VB
13286	1682	35	sugar	sugar	NN
13286	1682	36	,	,	,
13286	1682	37	salt	salt	NN
13286	1682	38	,	,	,
13286	1682	39	soda	soda	NN
13286	1682	40	,	,	,
13286	1682	41	and	and	CC
13286	1682	42	cream	cream	NN
13286	1682	43	of	of	IN
13286	1682	44	tartar	tartar	NN
13286	1682	45	.	.	.
13286	1683	1	Beat	beat	VB
13286	1683	2	egg	egg	NN
13286	1683	3	,	,	,
13286	1683	4	put	put	VB
13286	1683	5	half	half	NN
13286	1683	6	of	of	IN
13286	1683	7	it	-PRON-	PRP
13286	1683	8	into	into	IN
13286	1683	9	cup	cup	NN
13286	1683	10	,	,	,
13286	1683	11	then	then	RB
13286	1683	12	with	with	IN
13286	1683	13	one	one	CD
13286	1683	14	-	-	HYPH
13286	1683	15	half	half	NN
13286	1683	16	and	and	CC
13286	1683	17	some	some	DT
13286	1683	18	sweet	sweet	JJ
13286	1683	19	milk	milk	NN
13286	1683	20	make	make	VBP
13286	1683	21	other	other	JJ
13286	1683	22	ingredients	ingredient	NNS
13286	1683	23	into	into	IN
13286	1683	24	soft	soft	JJ
13286	1683	25	dough	dough	NN
13286	1683	26	.	.	.
13286	1684	1	Knead	knead	VB
13286	1684	2	very	very	RB
13286	1684	3	little	little	RB
13286	1684	4	on	on	IN
13286	1684	5	floured	floured	JJ
13286	1684	6	baking	baking	NNP
13286	1684	7	board	board	NN
13286	1684	8	,	,	,
13286	1684	9	divide	divide	VB
13286	1684	10	into	into	IN
13286	1684	11	five	five	CD
13286	1684	12	pieces	piece	NNS
13286	1684	13	,	,	,
13286	1684	14	make	make	VB
13286	1684	15	them	-PRON-	PRP
13286	1684	16	smooth	smooth	VB
13286	1684	17	and	and	CC
13286	1684	18	roll	roll	VB
13286	1684	19	out	out	RP
13286	1684	20	,	,	,
13286	1684	21	not	not	RB
13286	1684	22	too	too	RB
13286	1684	23	thinly	thinly	RB
13286	1684	24	,	,	,
13286	1684	25	cut	cut	VB
13286	1684	26	them	-PRON-	PRP
13286	1684	27	into	into	IN
13286	1684	28	four	four	CD
13286	1684	29	small	small	JJ
13286	1684	30	cakes	cake	NNS
13286	1684	31	.	.	.
13286	1685	1	Lay	lay	VB
13286	1685	2	them	-PRON-	PRP
13286	1685	3	on	on	IN
13286	1685	4	a	a	DT
13286	1685	5	Criscoed	Criscoed	NNP
13286	1685	6	tin	tin	NN
13286	1685	7	,	,	,
13286	1685	8	brush	brush	NN
13286	1685	9	over	over	RB
13286	1685	10	with	with	IN
13286	1685	11	remaining	remain	VBG
13286	1685	12	egg	egg	NN
13286	1685	13	and	and	CC
13286	1685	14	bake	bake	NN
13286	1685	15	in	in	IN
13286	1685	16	hot	hot	JJ
13286	1685	17	oven	oven	JJ
13286	1685	18	ten	ten	CD
13286	1685	19	minutes	minute	NNS
13286	1685	20	.	.	.
13286	1686	1	A	a	DT
13286	1686	2	few	few	JJ
13286	1686	3	currants	currant	NNS
13286	1686	4	or	or	CC
13286	1686	5	raisins	raisin	NNS
13286	1686	6	may	may	MD
13286	1686	7	be	be	VB
13286	1686	8	added	add	VBN
13286	1686	9	if	if	IN
13286	1686	10	liked	like	VBN
13286	1686	11	.	.	.
13286	1687	1	Sufficient	sufficient	JJ
13286	1687	2	for	for	IN
13286	1687	3	twenty	twenty	CD
13286	1687	4	small	small	JJ
13286	1687	5	scones	scone	NNS
13286	1687	6	.	.	.
13286	1688	1	Raised	raise	VBN
13286	1688	2	Doughnuts	Doughnuts	NNP
13286	1688	3	1	1	CD
13286	1688	4	cupful	cupful	JJ
13286	1688	5	milk	milk	NN
13286	1688	6	1/4	1/4	CD
13286	1688	7	yeast	yeast	NN
13286	1688	8	cake	cake	NN
13286	1688	9	1/4	1/4	CD
13286	1688	10	cupful	cupful	JJ
13286	1688	11	lukewarm	lukewarm	JJ
13286	1688	12	water	water	NN
13286	1688	13	1	1	CD
13286	1688	14	-	-	SYM
13286	1688	15	1/2	1/2	CD
13286	1688	16	teaspoonfuls	teaspoonful	NNS
13286	1688	17	salt	salt	NN
13286	1688	18	1	1	CD
13286	1688	19	cupful	cupful	JJ
13286	1688	20	sugar	sugar	NN
13286	1688	21	1/4	1/4	CD
13286	1688	22	cupful	cupful	JJ
13286	1688	23	Crisco	Crisco	NNP
13286	1688	24	2	2	CD
13286	1688	25	eggs	egg	NNS
13286	1688	26	1	1	CD
13286	1688	27	teaspoonful	teaspoonful	JJ
13286	1688	28	grated	grate	VBN
13286	1688	29	nutmeg	nutmeg	NN
13286	1688	30	Flour	Flour	NNP
13286	1688	31	Dissolve	Dissolve	NNP
13286	1688	32	yeast	yeast	NN
13286	1688	33	cake	cake	NN
13286	1688	34	in	in	IN
13286	1688	35	lukewarm	lukewarm	JJ
13286	1688	36	water	water	NN
13286	1688	37	.	.	.
13286	1689	1	Scald	Scald	NNP
13286	1689	2	milk	milk	NN
13286	1689	3	and	and	CC
13286	1689	4	cool	cool	JJ
13286	1689	5	,	,	,
13286	1689	6	then	then	RB
13286	1689	7	add	add	VB
13286	1689	8	yeast	yeast	NN
13286	1689	9	,	,	,
13286	1689	10	half	half	NN
13286	1689	11	teaspoonful	teaspoonful	JJ
13286	1689	12	of	of	IN
13286	1689	13	the	the	DT
13286	1689	14	salt	salt	NN
13286	1689	15	and	and	CC
13286	1689	16	flour	flour	NN
13286	1689	17	to	to	TO
13286	1689	18	make	make	VB
13286	1689	19	a	a	DT
13286	1689	20	drop	drop	NN
13286	1689	21	batter	batter	NN
13286	1689	22	.	.	.
13286	1690	1	Set	Set	VBN
13286	1690	2	in	in	IN
13286	1690	3	a	a	DT
13286	1690	4	cosy	cosy	JJ
13286	1690	5	place	place	NN
13286	1690	6	to	to	TO
13286	1690	7	rise	rise	VB
13286	1690	8	.	.	.
13286	1691	1	Cream	Cream	NNP
13286	1691	2	Crisco	Crisco	NNP
13286	1691	3	with	with	IN
13286	1691	4	sugar	sugar	NN
13286	1691	5	,	,	,
13286	1691	6	add	add	VB
13286	1691	7	eggs	egg	NNS
13286	1691	8	well	well	RB
13286	1691	9	beaten	beat	VBN
13286	1691	10	,	,	,
13286	1691	11	remainder	remainder	NN
13286	1691	12	of	of	IN
13286	1691	13	salt	salt	NN
13286	1691	14	and	and	CC
13286	1691	15	nutmeg	nutmeg	NN
13286	1691	16	,	,	,
13286	1691	17	add	add	VB
13286	1691	18	to	to	TO
13286	1691	19	yeast	yeast	NN
13286	1691	20	mixture	mixture	NN
13286	1691	21	with	with	IN
13286	1691	22	enough	enough	JJ
13286	1691	23	flour	flour	NN
13286	1691	24	to	to	TO
13286	1691	25	make	make	VB
13286	1691	26	stiff	stiff	JJ
13286	1691	27	dough	dough	NN
13286	1691	28	;	;	:
13286	1691	29	let	let	VB
13286	1691	30	rise	rise	VB
13286	1691	31	again	again	RB
13286	1691	32	.	.	.
13286	1692	1	When	when	WRB
13286	1692	2	risen	rise	VBN
13286	1692	3	,	,	,
13286	1692	4	make	make	VBP
13286	1692	5	into	into	IN
13286	1692	6	small	small	JJ
13286	1692	7	balls	ball	NNS
13286	1692	8	and	and	CC
13286	1692	9	place	place	NN
13286	1692	10	in	in	IN
13286	1692	11	a	a	DT
13286	1692	12	Criscoed	Criscoed	NNP
13286	1692	13	pan	pan	NN
13286	1692	14	to	to	TO
13286	1692	15	rise	rise	VB
13286	1692	16	.	.	.
13286	1693	1	When	when	WRB
13286	1693	2	light	light	JJ
13286	1693	3	drop	drop	NN
13286	1693	4	into	into	IN
13286	1693	5	plenty	plenty	NN
13286	1693	6	of	of	IN
13286	1693	7	hot	hot	JJ
13286	1693	8	Crisco	Crisco	NNP
13286	1693	9	and	and	CC
13286	1693	10	cook	cook	NN
13286	1693	11	from	from	IN
13286	1693	12	four	four	CD
13286	1693	13	to	to	TO
13286	1693	14	five	five	CD
13286	1693	15	minutes	minute	NNS
13286	1693	16	until	until	IN
13286	1693	17	doughnuts	doughnut	NNS
13286	1693	18	are	be	VBP
13286	1693	19	done	do	VBN
13286	1693	20	.	.	.
13286	1694	1	Drain	drain	VB
13286	1694	2	on	on	IN
13286	1694	3	soft	soft	JJ
13286	1694	4	paper	paper	NN
13286	1694	5	and	and	CC
13286	1694	6	dredge	dredge	NN
13286	1694	7	with	with	IN
13286	1694	8	powdered	powdered	JJ
13286	1694	9	sugar	sugar	NN
13286	1694	10	.	.	.
13286	1695	1	Sufficient	sufficient	JJ
13286	1695	2	for	for	IN
13286	1695	3	seventy	seventy	CD
13286	1695	4	doughnuts	doughnut	NNS
13286	1695	5	.	.	.
13286	1696	1	Raisin	Raisin	NNP
13286	1696	2	and	and	CC
13286	1696	3	Buttermilk	Buttermilk	NNP
13286	1696	4	Bread	Bread	NNP
13286	1696	5	4	4	CD
13286	1696	6	cupfuls	cupful	NNS
13286	1696	7	flour	flour	NN
13286	1696	8	5	5	CD
13286	1696	9	tablespoonfuls	tablespoonful	NNS
13286	1696	10	Crisco	Crisco	NNP
13286	1696	11	1	1	CD
13286	1696	12	teaspoonful	teaspoonful	JJ
13286	1696	13	salt	salt	NN
13286	1696	14	1	1	CD
13286	1696	15	teaspoonful	teaspoonful	JJ
13286	1696	16	soda	soda	NN
13286	1696	17	2	2	CD
13286	1696	18	teaspoonfuls	teaspoonful	NNS
13286	1696	19	cream	cream	NN
13286	1696	20	of	of	IN
13286	1696	21	tartar	tartar	NN
13286	1696	22	3	3	CD
13286	1696	23	tablespoonfuls	tablespoonfuls	NNP
13286	1696	24	sugar	sugar	NN
13286	1696	25	2	2	CD
13286	1696	26	eggs	egg	NNS
13286	1696	27	Buttermilk	Buttermilk	NNP
13286	1696	28	to	to	TO
13286	1696	29	make	make	VB
13286	1696	30	soft	soft	JJ
13286	1696	31	dough	dough	NN
13286	1696	32	1	1	CD
13286	1696	33	cupful	cupful	JJ
13286	1696	34	sultana	sultana	NN
13286	1696	35	raisins	raisin	VBZ
13286	1696	36	Sift	Sift	NNP
13286	1696	37	flour	flour	NN
13286	1696	38	,	,	,
13286	1696	39	salt	salt	NN
13286	1696	40	,	,	,
13286	1696	41	soda	soda	NN
13286	1696	42	and	and	CC
13286	1696	43	cream	cream	NN
13286	1696	44	of	of	IN
13286	1696	45	tartar	tartar	NN
13286	1696	46	into	into	IN
13286	1696	47	basin	basin	NN
13286	1696	48	,	,	,
13286	1696	49	rub	rub	VBN
13286	1696	50	in	in	IN
13286	1696	51	Crisco	Crisco	NNP
13286	1696	52	fine	fine	NN
13286	1696	53	,	,	,
13286	1696	54	add	add	VB
13286	1696	55	sugar	sugar	NN
13286	1696	56	,	,	,
13286	1696	57	raisins	raisin	NNS
13286	1696	58	,	,	,
13286	1696	59	eggs	egg	NNS
13286	1696	60	well	well	RB
13286	1696	61	beaten	beat	VBN
13286	1696	62	,	,	,
13286	1696	63	and	and	CC
13286	1696	64	sufficient	sufficient	JJ
13286	1696	65	buttermilk	buttermilk	NN
13286	1696	66	to	to	TO
13286	1696	67	make	make	VB
13286	1696	68	soft	soft	JJ
13286	1696	69	dough	dough	NN
13286	1696	70	.	.	.
13286	1697	1	Make	make	VB
13286	1697	2	into	into	IN
13286	1697	3	smooth	smooth	JJ
13286	1697	4	mound	mound	NN
13286	1697	5	,	,	,
13286	1697	6	roll	roll	VB
13286	1697	7	out	out	RP
13286	1697	8	,	,	,
13286	1697	9	divide	divide	VB
13286	1697	10	into	into	IN
13286	1697	11	four	four	CD
13286	1697	12	pieces	piece	NNS
13286	1697	13	,	,	,
13286	1697	14	lay	lie	VBD
13286	1697	15	on	on	IN
13286	1697	16	greased	greased	JJ
13286	1697	17	tin	tin	NN
13286	1697	18	and	and	CC
13286	1697	19	bake	bake	NN
13286	1697	20	in	in	RP
13286	1697	21	moderate	moderate	JJ
13286	1697	22	oven	oven	NNP
13286	1697	23	twenty	twenty	CD
13286	1697	24	-	-	HYPH
13286	1697	25	five	five	CD
13286	1697	26	minutes	minute	NNS
13286	1697	27	.	.	.
13286	1698	1	Sufficient	sufficient	JJ
13286	1698	2	to	to	TO
13286	1698	3	make	make	VB
13286	1698	4	four	four	CD
13286	1698	5	small	small	JJ
13286	1698	6	loaves	loaf	NNS
13286	1698	7	.	.	.
13286	1699	1	Rich	rich	JJ
13286	1699	2	Doughnuts	Doughnuts	NNP
13286	1699	3	1	1	CD
13286	1699	4	cupful	cupful	JJ
13286	1699	5	sugar	sugar	NN
13286	1699	6	5	5	CD
13286	1699	7	tablespoonfuls	tablespoonful	NNS
13286	1699	8	Crisco	Crisco	NNP
13286	1699	9	3	3	CD
13286	1699	10	eggs	egg	NNS
13286	1699	11	4	4	CD
13286	1699	12	teaspoonfuls	teaspoonful	NNS
13286	1699	13	baking	bake	VBG
13286	1699	14	powder	powder	NN
13286	1699	15	1	1	CD
13286	1699	16	-	-	SYM
13286	1699	17	1/2	1/2	CD
13286	1699	18	teaspoonfuls	teaspoonful	NNS
13286	1699	19	salt	salt	NN
13286	1699	20	1	1	CD
13286	1699	21	cupful	cupful	JJ
13286	1699	22	milk	milk	NN
13286	1699	23	1	1	CD
13286	1699	24	teaspoonful	teaspoonful	JJ
13286	1699	25	grated	grate	VBN
13286	1699	26	nutmeg	nutmeg	NNP
13286	1699	27	Flour	Flour	NNP
13286	1699	28	to	to	TO
13286	1699	29	make	make	VB
13286	1699	30	soft	soft	JJ
13286	1699	31	dough	dough	NN
13286	1699	32	From	from	IN
13286	1699	33	4	4	CD
13286	1699	34	-	-	SYM
13286	1699	35	1/2	1/2	CD
13286	1699	36	to	to	IN
13286	1699	37	5	5	CD
13286	1699	38	cupfuls	cupful	NNS
13286	1699	39	flour	flour	NN
13286	1699	40	sifted	sift	VBN
13286	1699	41	before	before	IN
13286	1699	42	measuring	measuring	NN
13286	1699	43	.	.	.
13286	1700	1	Cream	Cream	NNP
13286	1700	2	Crisco	Crisco	NNP
13286	1700	3	,	,	,
13286	1700	4	add	add	VB
13286	1700	5	sugar	sugar	NN
13286	1700	6	gradually	gradually	RB
13286	1700	7	,	,	,
13286	1700	8	and	and	CC
13286	1700	9	eggs	egg	NNS
13286	1700	10	well	well	RB
13286	1700	11	beaten	beat	VBN
13286	1700	12	.	.	.
13286	1701	1	Sift	sift	VB
13286	1701	2	dry	dry	JJ
13286	1701	3	ingredients	ingredient	NNS
13286	1701	4	and	and	CC
13286	1701	5	add	add	VB
13286	1701	6	alternately	alternately	RB
13286	1701	7	to	to	IN
13286	1701	8	egg	egg	NN
13286	1701	9	mixture	mixture	NN
13286	1701	10	.	.	.
13286	1702	1	Roll	roll	VB
13286	1702	2	out	out	RP
13286	1702	3	as	as	RB
13286	1702	4	soft	soft	JJ
13286	1702	5	as	as	IN
13286	1702	6	can	can	MD
13286	1702	7	be	be	VB
13286	1702	8	handled	handle	VBN
13286	1702	9	.	.	.
13286	1703	1	Cut	cut	VB
13286	1703	2	with	with	IN
13286	1703	3	cutter	cutter	NN
13286	1703	4	and	and	CC
13286	1703	5	fry	fry	VB
13286	1703	6	in	in	IN
13286	1703	7	hot	hot	JJ
13286	1703	8	Crisco	Crisco	NNP
13286	1703	9	.	.	.
13286	1704	1	Heat	Heat	NNP
13286	1704	2	Crisco	Crisco	NNP
13286	1704	3	until	until	IN
13286	1704	4	crumb	crumb	NN
13286	1704	5	of	of	IN
13286	1704	6	bread	bread	NN
13286	1704	7	becomes	become	VBZ
13286	1704	8	golden	golden	JJ
13286	1704	9	brown	brown	NNP
13286	1704	10	in	in	IN
13286	1704	11	sixty	sixty	CD
13286	1704	12	seconds	second	NNS
13286	1704	13	.	.	.
13286	1705	1	Sufficient	sufficient	JJ
13286	1705	2	for	for	IN
13286	1705	3	sixty	sixty	CD
13286	1705	4	doughnuts	doughnut	NNS
13286	1705	5	.	.	.
13286	1706	1	Rolled	Rolled	NNP
13286	1706	2	Oats	Oats	NNP
13286	1706	3	Bread	Bread	NNP
13286	1706	4	2	2	CD
13286	1706	5	cupfuls	cupful	NNS
13286	1706	6	boiling	boil	VBG
13286	1706	7	water	water	NN
13286	1706	8	2	2	CD
13286	1706	9	tablespoonfuls	tablespoonful	VBZ
13286	1706	10	Crisco	Crisco	NNP
13286	1706	11	1	1	CD
13286	1706	12	cupful	cupful	NNP
13286	1706	13	rolled	roll	VBN
13286	1706	14	oats	oat	NNS
13286	1706	15	1/2	1/2	CD
13286	1706	16	cupful	cupful	JJ
13286	1706	17	molasses	molasse	NNS
13286	1706	18	2	2	CD
13286	1706	19	teaspoonfuls	teaspoonful	NNS
13286	1706	20	salt	salt	NN
13286	1706	21	1/2	1/2	CD
13286	1706	22	yeast	yeast	NN
13286	1706	23	cake	cake	NN
13286	1706	24	1/2	1/2	CD
13286	1706	25	cupful	cupful	JJ
13286	1706	26	lukewarm	lukewarm	JJ
13286	1706	27	water	water	NN
13286	1706	28	Flour	Flour	NNP
13286	1706	29	Add	Add	NNP
13286	1706	30	boiling	boil	VBG
13286	1706	31	water	water	NN
13286	1706	32	to	to	IN
13286	1706	33	oats	oats	VB
13286	1706	34	and	and	CC
13286	1706	35	allow	allow	VB
13286	1706	36	to	to	TO
13286	1706	37	stand	stand	VB
13286	1706	38	one	one	CD
13286	1706	39	hour	hour	NN
13286	1706	40	;	;	:
13286	1706	41	add	add	VB
13286	1706	42	molasses	molasse	NNS
13286	1706	43	,	,	,
13286	1706	44	salt	salt	NN
13286	1706	45	,	,	,
13286	1706	46	Crisco	Crisco	NNP
13286	1706	47	,	,	,
13286	1706	48	yeast	yeast	NN
13286	1706	49	cake	cake	NN
13286	1706	50	dissolved	dissolve	VBN
13286	1706	51	in	in	IN
13286	1706	52	lukewarm	lukewarm	JJ
13286	1706	53	water	water	NN
13286	1706	54	,	,	,
13286	1706	55	and	and	CC
13286	1706	56	flour	flour	NN
13286	1706	57	to	to	TO
13286	1706	58	make	make	VB
13286	1706	59	stiff	stiff	JJ
13286	1706	60	dough	dough	NN
13286	1706	61	;	;	:
13286	1706	62	knead	knead	VB
13286	1706	63	well	well	RB
13286	1706	64	,	,	,
13286	1706	65	let	let	VB
13286	1706	66	rise	rise	VB
13286	1706	67	,	,	,
13286	1706	68	knead	knead	VB
13286	1706	69	a	a	DT
13286	1706	70	very	very	RB
13286	1706	71	little	little	JJ
13286	1706	72	,	,	,
13286	1706	73	divide	divide	VB
13286	1706	74	into	into	IN
13286	1706	75	two	two	CD
13286	1706	76	Criscoed	Criscoed	NNP
13286	1706	77	bread	bread	NN
13286	1706	78	pans	pan	NNS
13286	1706	79	,	,	,
13286	1706	80	let	let	VB
13286	1706	81	rise	rise	VB
13286	1706	82	again	again	RB
13286	1706	83	and	and	CC
13286	1706	84	bake	bake	VB
13286	1706	85	forty	forty	CD
13286	1706	86	minutes	minute	NNS
13286	1706	87	in	in	IN
13286	1706	88	moderate	moderate	JJ
13286	1706	89	oven	oven	NN
13286	1706	90	.	.	.
13286	1707	1	Sufficient	sufficient	JJ
13286	1707	2	for	for	IN
13286	1707	3	two	two	CD
13286	1707	4	small	small	JJ
13286	1707	5	loaves	loaf	NNS
13286	1707	6	.	.	.
13286	1708	1	Rose	Rose	NNP
13286	1708	2	Leaves	leave	VBZ
13286	1708	3	1	1	CD
13286	1708	4	cupful	cupful	JJ
13286	1708	5	sugar	sugar	NN
13286	1708	6	6	6	CD
13286	1708	7	tablespoonfuls	tablespoonful	VBZ
13286	1708	8	Crisco	Crisco	NNP
13286	1708	9	2	2	CD
13286	1708	10	eggs	egg	NNS
13286	1708	11	1/4	1/4	CD
13286	1708	12	teaspoonful	teaspoonful	JJ
13286	1708	13	salt	salt	NN
13286	1708	14	1	1	CD
13286	1708	15	teaspoonful	teaspoonful	JJ
13286	1708	16	rose	rose	NN
13286	1708	17	extract	extract	NN
13286	1708	18	2	2	CD
13286	1708	19	cupfuls	cupful	NNS
13286	1708	20	flour	flour	NN
13286	1708	21	Cream	Cream	NNP
13286	1708	22	Crisco	Crisco	NNP
13286	1708	23	,	,	,
13286	1708	24	adding	add	VBG
13286	1708	25	sugar	sugar	NN
13286	1708	26	gradually	gradually	RB
13286	1708	27	,	,	,
13286	1708	28	then	then	RB
13286	1708	29	stir	stir	VB
13286	1708	30	in	in	IN
13286	1708	31	eggs	egg	NNS
13286	1708	32	well	well	RB
13286	1708	33	beaten	beat	VBN
13286	1708	34	;	;	:
13286	1708	35	add	add	VB
13286	1708	36	salt	salt	NN
13286	1708	37	,	,	,
13286	1708	38	extract	extract	NN
13286	1708	39	,	,	,
13286	1708	40	and	and	CC
13286	1708	41	flour	flour	NN
13286	1708	42	.	.	.
13286	1709	1	The	the	DT
13286	1709	2	dough	dough	NN
13286	1709	3	should	should	MD
13286	1709	4	be	be	VB
13286	1709	5	soft	soft	JJ
13286	1709	6	.	.	.
13286	1710	1	Now	now	RB
13286	1710	2	chill	chill	VB
13286	1710	3	dough	dough	NN
13286	1710	4	,	,	,
13286	1710	5	then	then	RB
13286	1710	6	roll	roll	VB
13286	1710	7	very	very	RB
13286	1710	8	thin	thin	JJ
13286	1710	9	,	,	,
13286	1710	10	using	use	VBG
13286	1710	11	sugar	sugar	NN
13286	1710	12	instead	instead	RB
13286	1710	13	of	of	IN
13286	1710	14	flour	flour	NN
13286	1710	15	,	,	,
13286	1710	16	to	to	IN
13286	1710	17	dust	dust	VB
13286	1710	18	rolling	rolling	NN
13286	1710	19	-	-	HYPH
13286	1710	20	pin	pin	NN
13286	1710	21	and	and	CC
13286	1710	22	board	board	NN
13286	1710	23	.	.	.
13286	1711	1	Cut	cut	VB
13286	1711	2	out	out	RP
13286	1711	3	with	with	IN
13286	1711	4	small	small	JJ
13286	1711	5	fancy	fancy	JJ
13286	1711	6	cutter	cutter	NN
13286	1711	7	.	.	.
13286	1712	1	Place	place	NN
13286	1712	2	on	on	IN
13286	1712	3	tins	tin	NNS
13286	1712	4	greased	grease	VBN
13286	1712	5	with	with	IN
13286	1712	6	Crisco	Crisco	NNP
13286	1712	7	and	and	CC
13286	1712	8	bake	bake	NN
13286	1712	9	in	in	IN
13286	1712	10	moderate	moderate	JJ
13286	1712	11	oven	oven	NNP
13286	1712	12	eight	eight	CD
13286	1712	13	or	or	CC
13286	1712	14	ten	ten	CD
13286	1712	15	minutes	minute	NNS
13286	1712	16	or	or	CC
13286	1712	17	until	until	IN
13286	1712	18	slightly	slightly	RB
13286	1712	19	browned	brown	VBN
13286	1712	20	.	.	.
13286	1713	1	Sufficient	sufficient	JJ
13286	1713	2	for	for	IN
13286	1713	3	fifty	fifty	CD
13286	1713	4	small	small	JJ
13286	1713	5	cakes	cake	NNS
13286	1713	6	.	.	.
13286	1714	1	Rye	Rye	NNP
13286	1714	2	Muffins	Muffins	NNP
13286	1714	3	1	1	CD
13286	1714	4	cupful	cupful	JJ
13286	1714	5	flour	flour	NN
13286	1714	6	2	2	CD
13286	1714	7	tablespoonfuls	tablespoonful	NNS
13286	1714	8	melted	melt	VBN
13286	1714	9	Crisco	Crisco	NNP
13286	1714	10	1	1	CD
13286	1714	11	cupful	cupful	JJ
13286	1714	12	ryemeal	ryemeal	NN
13286	1714	13	2	2	CD
13286	1714	14	tablespoonfuls	tablespoonful	NNS
13286	1714	15	brown	brown	NNP
13286	1714	16	sugar	sugar	NN
13286	1714	17	2	2	CD
13286	1714	18	teaspoonfuls	teaspoonful	NNS
13286	1714	19	baking	baking	NNP
13286	1714	20	powder	powder	NN
13286	1714	21	1	1	CD
13286	1714	22	egg	egg	NN
13286	1714	23	1/2	1/2	CD
13286	1714	24	teaspoonful	teaspoonful	JJ
13286	1714	25	salt	salt	NN
13286	1714	26	1	1	CD
13286	1714	27	cupful	cupful	JJ
13286	1714	28	milk	milk	NN
13286	1714	29	Sift	Sift	NNP
13286	1714	30	flour	flour	NN
13286	1714	31	,	,	,
13286	1714	32	meal	meal	NN
13286	1714	33	,	,	,
13286	1714	34	baking	baking	NN
13286	1714	35	powder	powder	NN
13286	1714	36	,	,	,
13286	1714	37	and	and	CC
13286	1714	38	salt	salt	NN
13286	1714	39	together	together	RB
13286	1714	40	.	.	.
13286	1715	1	Beat	beat	VB
13286	1715	2	egg	egg	NN
13286	1715	3	and	and	CC
13286	1715	4	sugar	sugar	NN
13286	1715	5	together	together	RB
13286	1715	6	,	,	,
13286	1715	7	then	then	RB
13286	1715	8	add	add	VB
13286	1715	9	them	-PRON-	PRP
13286	1715	10	with	with	IN
13286	1715	11	milk	milk	NN
13286	1715	12	and	and	CC
13286	1715	13	melted	melt	VBN
13286	1715	14	Crisco	Crisco	NNP
13286	1715	15	.	.	.
13286	1716	1	Mix	mix	VB
13286	1716	2	and	and	CC
13286	1716	3	divide	divide	VB
13286	1716	4	into	into	IN
13286	1716	5	Criscoed	Criscoed	NNP
13286	1716	6	gem	gem	NN
13286	1716	7	pans	pan	NNS
13286	1716	8	and	and	CC
13286	1716	9	bake	bake	VB
13286	1716	10	in	in	IN
13286	1716	11	moderate	moderate	JJ
13286	1716	12	oven	oven	JJ
13286	1716	13	twelve	twelve	CD
13286	1716	14	minutes	minute	NNS
13286	1716	15	.	.	.
13286	1717	1	Sufficient	sufficient	JJ
13286	1717	2	for	for	IN
13286	1717	3	twelve	twelve	CD
13286	1717	4	muffins	muffin	NNS
13286	1717	5	.	.	.
13286	1718	1	Savarin	Savarin	NNP
13286	1718	2	1	1	CD
13286	1718	3	yeast	yeast	NN
13286	1718	4	cake	cake	NN
13286	1718	5	4	4	CD
13286	1718	6	tablespoonfuls	tablespoonful	NNS
13286	1718	7	sugar	sugar	NN
13286	1718	8	1/2	1/2	CD
13286	1718	9	cupful	cupful	JJ
13286	1718	10	Crisco	Crisco	NNP
13286	1718	11	5	5	CD
13286	1718	12	tablespoonfuls	tablespoonful	NNS
13286	1718	13	lukewarm	lukewarm	JJ
13286	1718	14	water	water	NN
13286	1718	15	2	2	CD
13286	1718	16	cupfuls	cupful	NNS
13286	1718	17	flour	flour	NN
13286	1718	18	1/2	1/2	CD
13286	1718	19	teaspoonful	teaspoonful	JJ
13286	1718	20	salt	salt	NN
13286	1718	21	3	3	CD
13286	1718	22	eggs	egg	NNS
13286	1718	23	2	2	CD
13286	1718	24	tablespoonfuls	tablespoonful	NNS
13286	1718	25	chopped	chop	VBN
13286	1718	26	almonds	almond	VBZ
13286	1718	27	1	1	CD
13286	1718	28	cupful	cupful	JJ
13286	1718	29	whipped	whip	VBN
13286	1718	30	cream	cream	NN
13286	1718	31	For	for	IN
13286	1718	32	Syrup	Syrup	NNP
13286	1718	33	3/4	3/4	CD
13286	1718	34	lb	lb	IN
13286	1718	35	.	.	.
13286	1719	1	lump	lump	NNP
13286	1719	2	sugar	sugar	NNP
13286	1719	3	3	3	CD
13286	1719	4	cupfuls	cupfuls	NNP
13286	1719	5	water	water	NN
13286	1719	6	3	3	CD
13286	1719	7	tablespoonfuls	tablespoonful	VBZ
13286	1719	8	lemon	lemon	NN
13286	1719	9	juice	juice	NN
13286	1719	10	_	_	NNP
13286	1719	11	For	for	IN
13286	1719	12	cake	cake	NN
13286	1719	13	_	_	NNP
13286	1719	14	.	.	.
13286	1720	1	Put	put	VB
13286	1720	2	yeast	yeast	NN
13286	1720	3	cake	cake	NN
13286	1720	4	into	into	IN
13286	1720	5	cup	cup	NN
13286	1720	6	,	,	,
13286	1720	7	add	add	VB
13286	1720	8	1	1	CD
13286	1720	9	tablespoonful	tablespoonful	JJ
13286	1720	10	sugar	sugar	NN
13286	1720	11	,	,	,
13286	1720	12	1	1	CD
13286	1720	13	tablespoonful	tablespoonful	JJ
13286	1720	14	flour	flour	NN
13286	1720	15	,	,	,
13286	1720	16	and	and	CC
13286	1720	17	lukewarm	lukewarm	JJ
13286	1720	18	water	water	NN
13286	1720	19	.	.	.
13286	1721	1	Allow	allow	VB
13286	1721	2	to	to	TO
13286	1721	3	rise	rise	VB
13286	1721	4	ten	ten	CD
13286	1721	5	minutes	minute	NNS
13286	1721	6	.	.	.
13286	1722	1	Put	put	VB
13286	1722	2	flour	flour	NN
13286	1722	3	into	into	IN
13286	1722	4	basin	basin	NN
13286	1722	5	,	,	,
13286	1722	6	add	add	VB
13286	1722	7	salt	salt	NN
13286	1722	8	,	,	,
13286	1722	9	remainder	remainder	NN
13286	1722	10	of	of	IN
13286	1722	11	sugar	sugar	NN
13286	1722	12	,	,	,
13286	1722	13	almonds	almond	VBZ
13286	1722	14	,	,	,
13286	1722	15	yeast	yeast	NN
13286	1722	16	mixture	mixture	NN
13286	1722	17	,	,	,
13286	1722	18	eggs	egg	NNS
13286	1722	19	well	well	RB
13286	1722	20	beaten	beat	VBN
13286	1722	21	,	,	,
13286	1722	22	and	and	CC
13286	1722	23	Crisco	Crisco	NNP
13286	1722	24	melted	melt	VBD
13286	1722	25	and	and	CC
13286	1722	26	cooled	cool	VBD
13286	1722	27	.	.	.
13286	1723	1	Beat	beat	VB
13286	1723	2	ten	ten	CD
13286	1723	3	minutes	minute	NNS
13286	1723	4	with	with	IN
13286	1723	5	wooden	wooden	JJ
13286	1723	6	spoon	spoon	NN
13286	1723	7	.	.	.
13286	1724	1	Turn	turn	VB
13286	1724	2	into	into	IN
13286	1724	3	Criscoed	Criscoed	NNP
13286	1724	4	tube	tube	NN
13286	1724	5	mold	mold	NN
13286	1724	6	.	.	.
13286	1725	1	Allow	allow	VB
13286	1725	2	to	to	TO
13286	1725	3	rise	rise	VB
13286	1725	4	until	until	IN
13286	1725	5	doubled	double	VBN
13286	1725	6	in	in	IN
13286	1725	7	size	size	NN
13286	1725	8	,	,	,
13286	1725	9	then	then	RB
13286	1725	10	bake	bake	VB
13286	1725	11	in	in	IN
13286	1725	12	quick	quick	JJ
13286	1725	13	oven	oven	JJ
13286	1725	14	forty	forty	CD
13286	1725	15	-	-	HYPH
13286	1725	16	five	five	CD
13286	1725	17	minutes	minute	NNS
13286	1725	18	.	.	.
13286	1726	1	Mold	mold	NN
13286	1726	2	should	should	MD
13286	1726	3	be	be	VB
13286	1726	4	sprinkled	sprinkle	VBN
13286	1726	5	over	over	RP
13286	1726	6	with	with	IN
13286	1726	7	shredded	shredded	JJ
13286	1726	8	almonds	almond	NNS
13286	1726	9	.	.	.
13286	1727	1	_	_	NNP
13286	1727	2	For	for	IN
13286	1727	3	syrup	syrup	NN
13286	1727	4	_	_	NNP
13286	1727	5	.	.	.
13286	1728	1	Boil	Boil	NNP
13286	1728	2	sugar	sugar	NN
13286	1728	3	and	and	CC
13286	1728	4	water	water	NN
13286	1728	5	for	for	IN
13286	1728	6	almost	almost	RB
13286	1728	7	forty	forty	CD
13286	1728	8	-	-	HYPH
13286	1728	9	five	five	CD
13286	1728	10	minutes	minute	NNS
13286	1728	11	,	,	,
13286	1728	12	then	then	RB
13286	1728	13	add	add	VB
13286	1728	14	lemon	lemon	NN
13286	1728	15	juice	juice	NN
13286	1728	16	.	.	.
13286	1729	1	Soak	soak	VB
13286	1729	2	cake	cake	NN
13286	1729	3	with	with	IN
13286	1729	4	syrup	syrup	NN
13286	1729	5	and	and	CC
13286	1729	6	when	when	WRB
13286	1729	7	cold	cold	JJ
13286	1729	8	serve	serve	NN
13286	1729	9	with	with	IN
13286	1729	10	cream	cream	NN
13286	1729	11	in	in	IN
13286	1729	12	center	center	NN
13286	1729	13	.	.	.
13286	1730	1	Sufficient	sufficient	JJ
13286	1730	2	for	for	IN
13286	1730	3	one	one	CD
13286	1730	4	savarin	savarin	NN
13286	1730	5	.	.	.
13286	1731	1	Shortbread	shortbread	JJ
13286	1731	2	Cookies	cookie	NNS
13286	1731	3	2	2	CD
13286	1731	4	-	-	SYM
13286	1731	5	1/2	1/2	CD
13286	1731	6	cupfuls	cupful	NNS
13286	1731	7	flour	flour	NN
13286	1731	8	1/2	1/2	CD
13286	1731	9	cupful	cupful	JJ
13286	1731	10	Crisco	Crisco	NNP
13286	1731	11	1/2	1/2	CD
13286	1731	12	cupful	cupful	JJ
13286	1731	13	sugar	sugar	NN
13286	1731	14	1/2	1/2	CD
13286	1731	15	teaspoonful	teaspoonful	JJ
13286	1731	16	salt	salt	NN
13286	1731	17	1	1	CD
13286	1731	18	egg	egg	NN
13286	1731	19	1	1	CD
13286	1731	20	teaspoonful	teaspoonful	JJ
13286	1731	21	vanilla	vanilla	NN
13286	1731	22	extract	extract	NN
13286	1731	23	Beat	Beat	NNP
13286	1731	24	Crisco	Crisco	NNP
13286	1731	25	,	,	,
13286	1731	26	sugar	sugar	NN
13286	1731	27	,	,	,
13286	1731	28	and	and	CC
13286	1731	29	salt	salt	NN
13286	1731	30	to	to	IN
13286	1731	31	cream	cream	NN
13286	1731	32	.	.	.
13286	1732	1	Add	add	VB
13286	1732	2	gradually	gradually	RB
13286	1732	3	egg	egg	VBP
13286	1732	4	well	well	RB
13286	1732	5	beaten	beat	VBN
13286	1732	6	,	,	,
13286	1732	7	flour	flour	NN
13286	1732	8	,	,	,
13286	1732	9	and	and	CC
13286	1732	10	flavoring	flavor	VBG
13286	1732	11	.	.	.
13286	1733	1	Knead	knead	NN
13286	1733	2	lightly	lightly	RB
13286	1733	3	on	on	IN
13286	1733	4	floured	floured	JJ
13286	1733	5	baking	baking	NNP
13286	1733	6	board	board	NN
13286	1733	7	,	,	,
13286	1733	8	then	then	RB
13286	1733	9	roll	roll	VB
13286	1733	10	out	out	RP
13286	1733	11	one	one	CD
13286	1733	12	-	-	HYPH
13286	1733	13	fourth	fourth	NN
13286	1733	14	inch	inch	NN
13286	1733	15	thick	thick	JJ
13286	1733	16	and	and	CC
13286	1733	17	cut	cut	VBD
13286	1733	18	into	into	IN
13286	1733	19	small	small	JJ
13286	1733	20	rounds	round	NNS
13286	1733	21	.	.	.
13286	1734	1	Mark	mark	VB
13286	1734	2	them	-PRON-	PRP
13286	1734	3	with	with	IN
13286	1734	4	fork	fork	NN
13286	1734	5	,	,	,
13286	1734	6	lay	lie	VBD
13286	1734	7	on	on	IN
13286	1734	8	Criscoed	Criscoed	NNP
13286	1734	9	tins	tin	NNS
13286	1734	10	and	and	CC
13286	1734	11	bake	bake	VBP
13286	1734	12	in	in	IN
13286	1734	13	moderate	moderate	JJ
13286	1734	14	oven	oven	NNP
13286	1734	15	from	from	IN
13286	1734	16	ten	ten	CD
13286	1734	17	to	to	IN
13286	1734	18	fifteen	fifteen	CD
13286	1734	19	minutes	minute	NNS
13286	1734	20	.	.	.
13286	1735	1	Sufficient	sufficient	JJ
13286	1735	2	for	for	IN
13286	1735	3	forty	forty	CD
13286	1735	4	cookies	cookie	NNS
13286	1735	5	Soda	Soda	NNP
13286	1735	6	Beaten	Beaten	NNP
13286	1735	7	Biscuit	Biscuit	NNP
13286	1735	8	1	1	CD
13286	1735	9	quart	quart	NN
13286	1735	10	flour	flour	NN
13286	1735	11	3	3	CD
13286	1735	12	tablespoonfuls	tablespoonful	NNS
13286	1735	13	Crisco	Crisco	NNP
13286	1735	14	1/2	1/2	CD
13286	1735	15	teaspoonful	teaspoonful	JJ
13286	1735	16	salt	salt	NN
13286	1735	17	1/5	1/5	CD
13286	1735	18	teaspoonful	teaspoonful	JJ
13286	1735	19	baking	baking	NN
13286	1735	20	soda	soda	NN
13286	1735	21	Buttermilk	Buttermilk	NNP
13286	1735	22	Sift	Sift	NNP
13286	1735	23	flour	flour	NN
13286	1735	24	with	with	IN
13286	1735	25	soda	soda	NN
13286	1735	26	and	and	CC
13286	1735	27	salt	salt	NN
13286	1735	28	,	,	,
13286	1735	29	then	then	RB
13286	1735	30	rub	rub	VB
13286	1735	31	in	in	IN
13286	1735	32	Crisco	Crisco	NNP
13286	1735	33	thoroughly	thoroughly	RB
13286	1735	34	with	with	IN
13286	1735	35	finger	finger	NN
13286	1735	36	tips	tip	NNS
13286	1735	37	,	,	,
13286	1735	38	and	and	CC
13286	1735	39	mix	mix	VB
13286	1735	40	to	to	TO
13286	1735	41	stiff	stiff	JJ
13286	1735	42	dough	dough	NN
13286	1735	43	with	with	IN
13286	1735	44	buttermilk	buttermilk	NN
13286	1735	45	.	.	.
13286	1736	1	Beat	beat	VB
13286	1736	2	with	with	IN
13286	1736	3	rolling	rolling	NN
13286	1736	4	-	-	HYPH
13286	1736	5	pin	pin	NN
13286	1736	6	or	or	CC
13286	1736	7	hammer	hammer	NN
13286	1736	8	until	until	IN
13286	1736	9	dough	dough	NN
13286	1736	10	blisters	blister	NNS
13286	1736	11	.	.	.
13286	1737	1	Roll	roll	VB
13286	1737	2	out	out	RP
13286	1737	3	one	one	CD
13286	1737	4	-	-	HYPH
13286	1737	5	third	third	NN
13286	1737	6	inch	inch	NN
13286	1737	7	in	in	IN
13286	1737	8	thickness	thickness	NN
13286	1737	9	,	,	,
13286	1737	10	cut	cut	VBN
13286	1737	11	with	with	IN
13286	1737	12	round	round	JJ
13286	1737	13	cutter	cutter	NN
13286	1737	14	,	,	,
13286	1737	15	and	and	CC
13286	1737	16	lay	lie	VBD
13286	1737	17	on	on	IN
13286	1737	18	Criscoed	Criscoed	NNP
13286	1737	19	tins	tin	NNS
13286	1737	20	.	.	.
13286	1738	1	Bake	bake	VB
13286	1738	2	in	in	IN
13286	1738	3	moderate	moderate	JJ
13286	1738	4	oven	oven	NN
13286	1738	5	from	from	IN
13286	1738	6	thirty	thirty	CD
13286	1738	7	to	to	IN
13286	1738	8	forty	forty	CD
13286	1738	9	minutes	minute	NNS
13286	1738	10	.	.	.
13286	1739	1	Sufficient	sufficient	JJ
13286	1739	2	for	for	IN
13286	1739	3	forty	forty	CD
13286	1739	4	biscuits	biscuit	NNS
13286	1739	5	.	.	.
13286	1740	1	Sour	sour	JJ
13286	1740	2	Milk	milk	NN
13286	1740	3	Biscuits	biscuit	NNS
13286	1740	4	(	(	-LRB-
13286	1740	5	_	_	NNP
13286	1740	6	Kate	Kate	NNP
13286	1740	7	B.	B.	NNP
13286	1740	8	Vaughn	Vaughn	NNP
13286	1740	9	_	_	NNP
13286	1740	10	)	)	-RRB-
13286	1740	11	2	2	CD
13286	1740	12	cupfuls	cupful	NNS
13286	1740	13	flour	flour	NN
13286	1740	14	3	3	CD
13286	1740	15	tablespoonfuls	tablespoonful	NNS
13286	1740	16	Crisco	Crisco	NNP
13286	1740	17	1	1	CD
13286	1740	18	teaspoonful	teaspoonful	JJ
13286	1740	19	salt	salt	NN
13286	1740	20	1/2	1/2	CD
13286	1740	21	teaspoonful	teaspoonful	JJ
13286	1740	22	baking	baking	NN
13286	1740	23	soda	soda	NN
13286	1740	24	1	1	CD
13286	1740	25	cupful	cupful	JJ
13286	1740	26	sour	sour	JJ
13286	1740	27	milk	milk	NN
13286	1740	28	Sift	Sift	NNP
13286	1740	29	flour	flour	NN
13286	1740	30	and	and	CC
13286	1740	31	salt	salt	NN
13286	1740	32	into	into	IN
13286	1740	33	basin	basin	NN
13286	1740	34	,	,	,
13286	1740	35	rub	rub	NNP
13286	1740	36	Crisco	Crisco	NNP
13286	1740	37	lightly	lightly	RB
13286	1740	38	into	into	IN
13286	1740	39	them	-PRON-	PRP
13286	1740	40	.	.	.
13286	1741	1	Stir	stir	VB
13286	1741	2	soda	soda	NN
13286	1741	3	into	into	IN
13286	1741	4	milk	milk	NN
13286	1741	5	until	until	IN
13286	1741	6	it	-PRON-	PRP
13286	1741	7	effervesces	effervesce	VBZ
13286	1741	8	and	and	CC
13286	1741	9	then	then	RB
13286	1741	10	add	add	VB
13286	1741	11	to	to	IN
13286	1741	12	flour	flour	NN
13286	1741	13	.	.	.
13286	1742	1	Turn	turn	VB
13286	1742	2	out	out	RP
13286	1742	3	on	on	IN
13286	1742	4	floured	flour	VBN
13286	1742	5	baking	baking	NNP
13286	1742	6	board	board	NNP
13286	1742	7	,	,	,
13286	1742	8	knead	knead	NNP
13286	1742	9	lightly	lightly	RB
13286	1742	10	until	until	IN
13286	1742	11	smooth	smooth	JJ
13286	1742	12	,	,	,
13286	1742	13	roll	roll	VB
13286	1742	14	out	out	RP
13286	1742	15	quarter	quarter	NN
13286	1742	16	of	of	IN
13286	1742	17	an	an	DT
13286	1742	18	inch	inch	NN
13286	1742	19	thick	thick	JJ
13286	1742	20	,	,	,
13286	1742	21	cut	cut	VBN
13286	1742	22	with	with	IN
13286	1742	23	biscuit	biscuit	NN
13286	1742	24	cutter	cutter	NN
13286	1742	25	,	,	,
13286	1742	26	place	place	NN
13286	1742	27	on	on	IN
13286	1742	28	greased	greased	JJ
13286	1742	29	tin	tin	NN
13286	1742	30	and	and	CC
13286	1742	31	bake	bake	VB
13286	1742	32	twelve	twelve	CD
13286	1742	33	to	to	IN
13286	1742	34	fifteen	fifteen	CD
13286	1742	35	minutes	minute	NNS
13286	1742	36	in	in	IN
13286	1742	37	hot	hot	JJ
13286	1742	38	oven	oven	NN
13286	1742	39	.	.	.
13286	1743	1	Sufficient	sufficient	JJ
13286	1743	2	to	to	TO
13286	1743	3	make	make	VB
13286	1743	4	twelve	twelve	CD
13286	1743	5	biscuits	biscuit	NNS
13286	1743	6	.	.	.
13286	1744	1	Sour	sour	JJ
13286	1744	2	Milk	milk	NN
13286	1744	3	Griddle	griddle	NN
13286	1744	4	Cakes	Cakes	NNP
13286	1744	5	2	2	CD
13286	1744	6	cupfuls	cupful	NNS
13286	1744	7	flour	flour	NN
13286	1744	8	1	1	CD
13286	1744	9	tablespoonful	tablespoonful	JJ
13286	1744	10	melted	melt	VBN
13286	1744	11	Crisco	Crisco	NNP
13286	1744	12	2	2	CD
13286	1744	13	cupfuls	cupful	VBZ
13286	1744	14	sour	sour	JJ
13286	1744	15	milk	milk	NN
13286	1744	16	1/2	1/2	CD
13286	1744	17	teaspoonful	teaspoonful	JJ
13286	1744	18	salt	salt	NN
13286	1744	19	1	1	CD
13286	1744	20	teaspoonful	teaspoonful	JJ
13286	1744	21	baking	baking	NN
13286	1744	22	soda	soda	NN
13286	1744	23	1	1	CD
13286	1744	24	egg	egg	NN
13286	1744	25	1	1	CD
13286	1744	26	tablespoonful	tablespoonful	JJ
13286	1744	27	sugar	sugar	NN
13286	1744	28	Sift	Sift	NNP
13286	1744	29	dry	dry	JJ
13286	1744	30	ingredients	ingredient	NNS
13286	1744	31	,	,	,
13286	1744	32	add	add	VB
13286	1744	33	milk	milk	NN
13286	1744	34	,	,	,
13286	1744	35	well	well	RB
13286	1744	36	beaten	beat	VBN
13286	1744	37	egg	egg	NN
13286	1744	38	,	,	,
13286	1744	39	and	and	CC
13286	1744	40	melted	melt	VBN
13286	1744	41	Crisco	Crisco	NNP
13286	1744	42	.	.	.
13286	1745	1	Drop	drop	VB
13286	1745	2	by	by	IN
13286	1745	3	spoonfuls	spoonful	NNS
13286	1745	4	on	on	IN
13286	1745	5	hot	hot	JJ
13286	1745	6	griddle	griddle	NN
13286	1745	7	,	,	,
13286	1745	8	greased	grease	VBN
13286	1745	9	with	with	IN
13286	1745	10	Crisco	Crisco	NNP
13286	1745	11	.	.	.
13286	1746	1	Cook	cook	NN
13286	1746	2	until	until	IN
13286	1746	3	browned	brown	VBN
13286	1746	4	,	,	,
13286	1746	5	then	then	RB
13286	1746	6	turn	turn	VB
13286	1746	7	and	and	CC
13286	1746	8	cook	cook	VB
13286	1746	9	on	on	IN
13286	1746	10	other	other	JJ
13286	1746	11	side	side	NN
13286	1746	12	.	.	.
13286	1747	1	Serve	serve	VB
13286	1747	2	hot	hot	JJ
13286	1747	3	with	with	IN
13286	1747	4	syrup	syrup	NN
13286	1747	5	.	.	.
13286	1748	1	Sufficient	sufficient	JJ
13286	1748	2	for	for	IN
13286	1748	3	eighteen	eighteen	CD
13286	1748	4	cakes	cake	NNS
13286	1748	5	.	.	.
13286	1749	1	Sour	sour	JJ
13286	1749	2	Milk	milk	NN
13286	1749	3	Tea	tea	NN
13286	1749	4	Cakes	cake	NNS
13286	1749	5	1	1	CD
13286	1749	6	cupful	cupful	JJ
13286	1749	7	cornmeal	cornmeal	NN
13286	1749	8	4	4	CD
13286	1749	9	tablespoonfuls	tablespoonful	NNS
13286	1749	10	Crisco	Crisco	NNP
13286	1749	11	2	2	CD
13286	1749	12	eggs	egg	NNS
13286	1749	13	1	1	CD
13286	1749	14	-	-	SYM
13286	1749	15	1/2	1/2	CD
13286	1749	16	cupfuls	cupful	VBZ
13286	1749	17	sour	sour	JJ
13286	1749	18	milk	milk	NN
13286	1749	19	2	2	CD
13286	1749	20	cupfuls	cupful	NNS
13286	1749	21	flour	flour	NN
13286	1749	22	3/4	3/4	CD
13286	1749	23	cupful	cupful	JJ
13286	1749	24	sugar	sugar	NN
13286	1749	25	1	1	CD
13286	1749	26	teaspoonful	teaspoonful	JJ
13286	1749	27	baking	baking	NN
13286	1749	28	soda	soda	NN
13286	1749	29	1	1	CD
13286	1749	30	teaspoonful	teaspoonful	JJ
13286	1749	31	salt	salt	NN
13286	1749	32	1	1	CD
13286	1749	33	teaspoonful	teaspoonful	JJ
13286	1749	34	lemon	lemon	NN
13286	1749	35	extract	extract	NN
13286	1749	36	Beat	Beat	VBN
13286	1749	37	up	up	RP
13286	1749	38	the	the	DT
13286	1749	39	eggs	egg	NNS
13286	1749	40	,	,	,
13286	1749	41	add	add	VB
13286	1749	42	meal	meal	NN
13286	1749	43	and	and	CC
13286	1749	44	milk	milk	NN
13286	1749	45	and	and	CC
13286	1749	46	mix	mix	VB
13286	1749	47	well	well	RB
13286	1749	48	,	,	,
13286	1749	49	add	add	VB
13286	1749	50	flour	flour	NN
13286	1749	51	,	,	,
13286	1749	52	sugar	sugar	NN
13286	1749	53	,	,	,
13286	1749	54	soda	soda	NN
13286	1749	55	,	,	,
13286	1749	56	and	and	CC
13286	1749	57	salt	salt	NN
13286	1749	58	sifted	sift	VBN
13286	1749	59	together	together	RB
13286	1749	60	.	.	.
13286	1750	1	Now	now	RB
13286	1750	2	add	add	VB
13286	1750	3	extract	extract	NN
13286	1750	4	and	and	CC
13286	1750	5	Crisco	Crisco	NNP
13286	1750	6	,	,	,
13286	1750	7	melted	melt	VBN
13286	1750	8	,	,	,
13286	1750	9	and	and	CC
13286	1750	10	beat	beat	VBD
13286	1750	11	two	two	CD
13286	1750	12	minutes	minute	NNS
13286	1750	13	.	.	.
13286	1751	1	Divide	divide	VB
13286	1751	2	into	into	IN
13286	1751	3	Criscoed	Criscoed	NNP
13286	1751	4	and	and	CC
13286	1751	5	floured	floured	JJ
13286	1751	6	gem	gem	NN
13286	1751	7	pans	pan	NNS
13286	1751	8	and	and	CC
13286	1751	9	bake	bake	VB
13286	1751	10	in	in	IN
13286	1751	11	moderate	moderate	JJ
13286	1751	12	oven	oven	JJ
13286	1751	13	fifteen	fifteen	CD
13286	1751	14	minutes	minute	NNS
13286	1751	15	.	.	.
13286	1752	1	Sufficient	sufficient	JJ
13286	1752	2	for	for	IN
13286	1752	3	sixteen	sixteen	CD
13286	1752	4	cakes	cake	NNS
13286	1752	5	.	.	.
13286	1753	1	Steamed	Steamed	NNP
13286	1753	2	Nut	Nut	NNP
13286	1753	3	Bread	bread	NN
13286	1753	4	1/2	1/2	CD
13286	1753	5	pint	pint	NN
13286	1753	6	graham	graham	NNP
13286	1753	7	flour	flour	NN
13286	1753	8	1/3	1/3	CD
13286	1753	9	cupful	cupful	JJ
13286	1753	10	Crisco	Crisco	NNP
13286	1753	11	1/2	1/2	CD
13286	1753	12	cupful	cupful	JJ
13286	1753	13	white	white	JJ
13286	1753	14	flour	flour	NN
13286	1753	15	1	1	CD
13286	1753	16	cupful	cupful	JJ
13286	1753	17	milk	milk	NN
13286	1753	18	1	1	CD
13286	1753	19	cupful	cupful	JJ
13286	1753	20	chopped	chop	VBN
13286	1753	21	English	English	NNP
13286	1753	22	walnut	walnut	NNP
13286	1753	23	meats	meat	NNS
13286	1753	24	1/2	1/2	CD
13286	1753	25	teaspoonful	teaspoonful	JJ
13286	1753	26	salt	salt	NN
13286	1753	27	2	2	CD
13286	1753	28	teaspoonfuls	teaspoonful	NNS
13286	1753	29	baking	baking	NN
13286	1753	30	powder	powder	NN
13286	1753	31	1	1	CD
13286	1753	32	cupful	cupful	NNP
13286	1753	33	sugar	sugar	NN
13286	1753	34	1	1	CD
13286	1753	35	egg	egg	NN
13286	1753	36	Cream	Cream	NNP
13286	1753	37	Crisco	Crisco	NNP
13286	1753	38	and	and	CC
13286	1753	39	sugar	sugar	VB
13286	1753	40	together	together	RB
13286	1753	41	,	,	,
13286	1753	42	add	add	VB
13286	1753	43	egg	egg	NN
13286	1753	44	well	well	RB
13286	1753	45	beaten	beat	VBN
13286	1753	46	,	,	,
13286	1753	47	milk	milk	NN
13286	1753	48	,	,	,
13286	1753	49	salt	salt	NN
13286	1753	50	,	,	,
13286	1753	51	flours	flour	NNS
13286	1753	52	,	,	,
13286	1753	53	baking	baking	NN
13286	1753	54	powder	powder	NN
13286	1753	55	,	,	,
13286	1753	56	and	and	CC
13286	1753	57	nuts	nut	NNS
13286	1753	58	.	.	.
13286	1754	1	Mix	mix	VB
13286	1754	2	and	and	CC
13286	1754	3	turn	turn	VB
13286	1754	4	into	into	IN
13286	1754	5	Criscoed	Criscoed	NNP
13286	1754	6	mold	mold	NN
13286	1754	7	,	,	,
13286	1754	8	cover	cover	VB
13286	1754	9	with	with	IN
13286	1754	10	greased	greased	JJ
13286	1754	11	paper	paper	NN
13286	1754	12	and	and	CC
13286	1754	13	steam	steam	NN
13286	1754	14	two	two	CD
13286	1754	15	hours	hour	NNS
13286	1754	16	.	.	.
13286	1755	1	This	this	DT
13286	1755	2	nut	nut	NN
13286	1755	3	bread	bread	NN
13286	1755	4	is	be	VBZ
13286	1755	5	delicious	delicious	NNP
13286	1755	6	served	serve	VBD
13286	1755	7	hot	hot	JJ
13286	1755	8	with	with	IN
13286	1755	9	butter	butter	NN
13286	1755	10	.	.	.
13286	1756	1	It	-PRON-	PRP
13286	1756	2	may	may	MD
13286	1756	3	be	be	VB
13286	1756	4	served	serve	VBN
13286	1756	5	as	as	IN
13286	1756	6	a	a	DT
13286	1756	7	pudding	pudding	NN
13286	1756	8	with	with	IN
13286	1756	9	cream	cream	NN
13286	1756	10	or	or	CC
13286	1756	11	liquid	liquid	JJ
13286	1756	12	sauce	sauce	NN
13286	1756	13	.	.	.
13286	1757	1	Sufficient	sufficient	JJ
13286	1757	2	for	for	IN
13286	1757	3	one	one	CD
13286	1757	4	loaf	loaf	NN
13286	1757	5	.	.	.
13286	1758	1	Southern	Southern	NNP
13286	1758	2	Spoon	Spoon	NNP
13286	1758	3	Bread	Bread	NNP
13286	1758	4	3	3	CD
13286	1758	5	tablespoonfuls	tablespoonful	NNS
13286	1758	6	melted	melt	VBN
13286	1758	7	Crisco	Crisco	NNP
13286	1758	8	2	2	CD
13286	1758	9	cupfuls	cupful	NNS
13286	1758	10	cornmeal	cornmeal	NN
13286	1758	11	1	1	CD
13286	1758	12	quart	quart	NN
13286	1758	13	milk	milk	NN
13286	1758	14	1	1	CD
13286	1758	15	teaspoonful	teaspoonful	JJ
13286	1758	16	salt	salt	NN
13286	1758	17	3	3	CD
13286	1758	18	eggs	egg	NNS
13286	1758	19	Heat	heat	NN
13286	1758	20	milk	milk	NN
13286	1758	21	to	to	IN
13286	1758	22	boiling	boiling	NN
13286	1758	23	point	point	NN
13286	1758	24	,	,	,
13286	1758	25	then	then	RB
13286	1758	26	stir	stir	VB
13286	1758	27	in	in	IN
13286	1758	28	meal	meal	NN
13286	1758	29	and	and	CC
13286	1758	30	salt	salt	NN
13286	1758	31	;	;	:
13286	1758	32	add	add	VB
13286	1758	33	Crisco	Crisco	NNP
13286	1758	34	and	and	CC
13286	1758	35	cook	cook	VB
13286	1758	36	five	five	CD
13286	1758	37	minutes	minute	NNS
13286	1758	38	.	.	.
13286	1759	1	Cool	cool	JJ
13286	1759	2	mixture	mixture	NN
13286	1759	3	,	,	,
13286	1759	4	add	add	VB
13286	1759	5	yolks	yolk	NNS
13286	1759	6	of	of	IN
13286	1759	7	eggs	egg	NNS
13286	1759	8	well	well	RB
13286	1759	9	beaten	beat	VBN
13286	1759	10	,	,	,
13286	1759	11	then	then	RB
13286	1759	12	beat	beat	VBD
13286	1759	13	whites	white	NNS
13286	1759	14	of	of	IN
13286	1759	15	eggs	egg	NNS
13286	1759	16	to	to	TO
13286	1759	17	stiff	stiff	JJ
13286	1759	18	froth	froth	NN
13286	1759	19	and	and	CC
13286	1759	20	fold	fold	VB
13286	1759	21	in	in	RP
13286	1759	22	.	.	.
13286	1760	1	Pour	pour	VB
13286	1760	2	batter	batter	NN
13286	1760	3	into	into	IN
13286	1760	4	Criscoed	Criscoed	NNP
13286	1760	5	two	two	CD
13286	1760	6	-	-	HYPH
13286	1760	7	quart	quart	NN
13286	1760	8	pan	pan	NN
13286	1760	9	and	and	CC
13286	1760	10	bake	bake	VB
13286	1760	11	in	in	IN
13286	1760	12	moderate	moderate	JJ
13286	1760	13	oven	oven	JJ
13286	1760	14	forty	forty	CD
13286	1760	15	minutes	minute	NNS
13286	1760	16	.	.	.
13286	1761	1	Serve	serve	VB
13286	1761	2	while	while	IN
13286	1761	3	hot	hot	JJ
13286	1761	4	,	,	,
13286	1761	5	using	use	VBG
13286	1761	6	a	a	DT
13286	1761	7	spoon	spoon	NN
13286	1761	8	with	with	IN
13286	1761	9	which	which	WDT
13286	1761	10	to	to	TO
13286	1761	11	serve	serve	VB
13286	1761	12	it	-PRON-	PRP
13286	1761	13	.	.	.
13286	1762	1	This	this	DT
13286	1762	2	is	be	VBZ
13286	1762	3	especially	especially	RB
13286	1762	4	good	good	JJ
13286	1762	5	served	serve	VBN
13286	1762	6	with	with	IN
13286	1762	7	roast	roast	NN
13286	1762	8	pork	pork	NN
13286	1762	9	.	.	.
13286	1763	1	Sufficient	sufficient	JJ
13286	1763	2	for	for	IN
13286	1763	3	one	one	CD
13286	1763	4	large	large	JJ
13286	1763	5	pan	pan	NN
13286	1763	6	of	of	IN
13286	1763	7	bread	bread	NN
13286	1763	8	.	.	.
13286	1764	1	Spice	Spice	NNP
13286	1764	2	Cookies	cookie	NNS
13286	1764	3	3	3	CD
13286	1764	4	eggs	egg	NNS
13286	1764	5	1	1	CD
13286	1764	6	-	-	SYM
13286	1764	7	1/2	1/2	CD
13286	1764	8	cupfuls	cupful	NNS
13286	1764	9	brown	brown	NNP
13286	1764	10	sugar	sugar	NN
13286	1764	11	1	1	CD
13286	1764	12	cupful	cupful	JJ
13286	1764	13	Crisco	Crisco	NNP
13286	1764	14	1	1	CD
13286	1764	15	cupful	cupful	JJ
13286	1764	16	molasses	molasse	NNS
13286	1764	17	1/2	1/2	CD
13286	1764	18	cupful	cupful	JJ
13286	1764	19	sour	sour	JJ
13286	1764	20	milk	milk	NN
13286	1764	21	2	2	CD
13286	1764	22	teaspoonfuls	teaspoonful	NNS
13286	1764	23	baking	bake	VBG
13286	1764	24	soda	soda	NN
13286	1764	25	1/2	1/2	CD
13286	1764	26	teaspoonful	teaspoonful	JJ
13286	1764	27	black	black	JJ
13286	1764	28	pepper	pepper	NN
13286	1764	29	1	1	CD
13286	1764	30	teaspoonful	teaspoonful	JJ
13286	1764	31	salt	salt	NN
13286	1764	32	1	1	CD
13286	1764	33	teaspoonful	teaspoonful	JJ
13286	1764	34	powdered	powdered	JJ
13286	1764	35	cinnamon	cinnamon	NN
13286	1764	36	1	1	CD
13286	1764	37	teaspoonful	teaspoonful	JJ
13286	1764	38	powdered	powder	VBN
13286	1764	39	ginger	ginger	NN
13286	1764	40	1	1	CD
13286	1764	41	teaspoonful	teaspoonful	JJ
13286	1764	42	powdered	powder	VBN
13286	1764	43	cloves	clove	NNS
13286	1764	44	1	1	CD
13286	1764	45	teaspoonful	teaspoonful	JJ
13286	1764	46	grated	grate	VBN
13286	1764	47	nutmeg	nutmeg	NNS
13286	1764	48	1/2	1/2	CD
13286	1764	49	teaspoonful	teaspoonful	JJ
13286	1764	50	baking	baking	NN
13286	1764	51	powder	powder	NN
13286	1764	52	Flour	Flour	NNP
13286	1764	53	to	to	TO
13286	1764	54	make	make	VB
13286	1764	55	a	a	DT
13286	1764	56	stiff	stiff	JJ
13286	1764	57	dough	dough	NN
13286	1764	58	Beat	beat	VB
13286	1764	59	eggs	egg	NNS
13286	1764	60	five	five	CD
13286	1764	61	minutes	minute	NNS
13286	1764	62	,	,	,
13286	1764	63	then	then	RB
13286	1764	64	add	add	VB
13286	1764	65	sugar	sugar	NN
13286	1764	66	and	and	CC
13286	1764	67	beat	beat	VBD
13286	1764	68	five	five	CD
13286	1764	69	minutes	minute	NNS
13286	1764	70	,	,	,
13286	1764	71	then	then	RB
13286	1764	72	add	add	VB
13286	1764	73	Crisco	Crisco	NNP
13286	1764	74	and	and	CC
13286	1764	75	beat	beat	VBN
13286	1764	76	until	until	IN
13286	1764	77	thoroughly	thoroughly	RB
13286	1764	78	mixed	mix	VBN
13286	1764	79	,	,	,
13286	1764	80	add	add	VB
13286	1764	81	molasses	molasse	NNS
13286	1764	82	,	,	,
13286	1764	83	milk	milk	NN
13286	1764	84	,	,	,
13286	1764	85	soda	soda	NN
13286	1764	86	,	,	,
13286	1764	87	salt	salt	NN
13286	1764	88	,	,	,
13286	1764	89	spices	spice	NNS
13286	1764	90	,	,	,
13286	1764	91	baking	baking	NN
13286	1764	92	powder	powder	NN
13286	1764	93	,	,	,
13286	1764	94	and	and	CC
13286	1764	95	enough	enough	JJ
13286	1764	96	flour	flour	NN
13286	1764	97	to	to	TO
13286	1764	98	make	make	VB
13286	1764	99	stiff	stiff	JJ
13286	1764	100	dough	dough	NN
13286	1764	101	.	.	.
13286	1765	1	Leave	leave	VB
13286	1765	2	mixture	mixture	NN
13286	1765	3	in	in	IN
13286	1765	4	basin	basin	NN
13286	1765	5	until	until	IN
13286	1765	6	following	follow	VBG
13286	1765	7	day	day	NN
13286	1765	8	.	.	.
13286	1766	1	Take	take	VB
13286	1766	2	pieces	piece	NNS
13286	1766	3	of	of	IN
13286	1766	4	dough	dough	NN
13286	1766	5	and	and	CC
13286	1766	6	roll	roll	VB
13286	1766	7	out	out	RP
13286	1766	8	,	,	,
13286	1766	9	cut	cut	VBN
13286	1766	10	with	with	IN
13286	1766	11	small	small	JJ
13286	1766	12	cutter	cutter	NN
13286	1766	13	,	,	,
13286	1766	14	lay	lie	VBD
13286	1766	15	on	on	IN
13286	1766	16	Criscoed	Criscoed	NNP
13286	1766	17	tins	tin	NNS
13286	1766	18	and	and	CC
13286	1766	19	bake	bake	VBP
13286	1766	20	in	in	IN
13286	1766	21	moderate	moderate	JJ
13286	1766	22	oven	oven	NNP
13286	1766	23	from	from	IN
13286	1766	24	seven	seven	CD
13286	1766	25	to	to	IN
13286	1766	26	ten	ten	CD
13286	1766	27	minutes	minute	NNS
13286	1766	28	.	.	.
13286	1767	1	Sufficient	sufficient	JJ
13286	1767	2	for	for	IN
13286	1767	3	ninety	ninety	CD
13286	1767	4	cookies	cookie	NNS
13286	1767	5	.	.	.
13286	1768	1	Swedish	Swedish	NNP
13286	1768	2	Coffee	Coffee	NNP
13286	1768	3	Bread	Bread	NNP
13286	1768	4	2	2	CD
13286	1768	5	cupfuls	cupful	NNS
13286	1768	6	hot	hot	JJ
13286	1768	7	milk	milk	NN
13286	1768	8	3/4	3/4	CD
13286	1768	9	cupful	cupful	JJ
13286	1768	10	sugar	sugar	NN
13286	1768	11	1/2	1/2	CD
13286	1768	12	cupful	cupful	JJ
13286	1768	13	Crisco	Crisco	NNP
13286	1768	14	1/2	1/2	CD
13286	1768	15	teaspoonful	teaspoonful	JJ
13286	1768	16	salt	salt	NN
13286	1768	17	15	15	CD
13286	1768	18	cardamom	cardamom	NN
13286	1768	19	seeds	seed	VBZ
13286	1768	20	1	1	CD
13286	1768	21	yeast	yeast	NN
13286	1768	22	cake	cake	NN
13286	1768	23	2	2	CD
13286	1768	24	cupfuls	cupful	NNS
13286	1768	25	flour	flour	NN
13286	1768	26	Remove	Remove	NNP
13286	1768	27	seeds	seed	VBZ
13286	1768	28	from	from	IN
13286	1768	29	cardamoms	cardamom	NNS
13286	1768	30	and	and	CC
13286	1768	31	grind	grind	VB
13286	1768	32	fine	fine	JJ
13286	1768	33	,	,	,
13286	1768	34	add	add	VB
13286	1768	35	to	to	IN
13286	1768	36	hot	hot	JJ
13286	1768	37	milk	milk	NN
13286	1768	38	with	with	IN
13286	1768	39	Crisco	Crisco	NNP
13286	1768	40	,	,	,
13286	1768	41	sugar	sugar	NN
13286	1768	42	,	,	,
13286	1768	43	and	and	CC
13286	1768	44	salt	salt	NN
13286	1768	45	.	.	.
13286	1769	1	When	when	WRB
13286	1769	2	lukewarm	lukewarm	NNP
13286	1769	3	add	add	VBP
13286	1769	4	yeast	yeast	NN
13286	1769	5	cake	cake	NN
13286	1769	6	mixed	mix	VBN
13286	1769	7	with	with	IN
13286	1769	8	a	a	DT
13286	1769	9	little	little	JJ
13286	1769	10	tepid	tepid	NN
13286	1769	11	water	water	NN
13286	1769	12	and	and	CC
13286	1769	13	flour	flour	NN
13286	1769	14	.	.	.
13286	1770	1	Mix	mix	VB
13286	1770	2	and	and	CC
13286	1770	3	allow	allow	VB
13286	1770	4	to	to	TO
13286	1770	5	rise	rise	VB
13286	1770	6	.	.	.
13286	1771	1	Then	then	RB
13286	1771	2	add	add	VB
13286	1771	3	flour	flour	NN
13286	1771	4	enough	enough	RB
13286	1771	5	to	to	TO
13286	1771	6	make	make	VB
13286	1771	7	stiff	stiff	JJ
13286	1771	8	dough	dough	NN
13286	1771	9	.	.	.
13286	1772	1	Knead	knead	VB
13286	1772	2	and	and	CC
13286	1772	3	let	let	VB
13286	1772	4	rise	rise	NN
13286	1772	5	again	again	RB
13286	1772	6	,	,	,
13286	1772	7	then	then	RB
13286	1772	8	make	make	VB
13286	1772	9	into	into	IN
13286	1772	10	rolls	roll	NNS
13286	1772	11	or	or	CC
13286	1772	12	loaves	loaf	NNS
13286	1772	13	.	.	.
13286	1773	1	Let	let	VB
13286	1773	2	rise	rise	VB
13286	1773	3	again	again	RB
13286	1773	4	and	and	CC
13286	1773	5	bake	bake	VB
13286	1773	6	in	in	RP
13286	1773	7	moderate	moderate	JJ
13286	1773	8	oven	oven	NNP
13286	1773	9	till	till	IN
13286	1773	10	ready	ready	JJ
13286	1773	11	.	.	.
13286	1774	1	Sufficient	sufficient	JJ
13286	1774	2	for	for	IN
13286	1774	3	eighteen	eighteen	CD
13286	1774	4	rolls	roll	NNS
13286	1774	5	or	or	CC
13286	1774	6	two	two	CD
13286	1774	7	small	small	JJ
13286	1774	8	loaves	loaf	NNS
13286	1774	9	Swedish	Swedish	NNP
13286	1774	10	Rye	Rye	NNP
13286	1774	11	Bread	Bread	NNP
13286	1774	12	2	2	CD
13286	1774	13	tablespoonfuls	tablespoonful	NNS
13286	1774	14	sugar	sugar	NN
13286	1774	15	3	3	CD
13286	1774	16	tablespoonfuls	tablespoonful	VBZ
13286	1774	17	Crisco	Crisco	NNP
13286	1774	18	2	2	CD
13286	1774	19	teaspoonfuls	teaspoonful	NNS
13286	1774	20	salt	salt	NN
13286	1774	21	1	1	CD
13286	1774	22	yeast	yeast	NN
13286	1774	23	cake	cake	NN
13286	1774	24	3	3	CD
13286	1774	25	cupfuls	cupfuls	NNP
13286	1774	26	rye	rye	NN
13286	1774	27	flour	flour	NN
13286	1774	28	1	1	CD
13286	1774	29	cupful	cupful	NNP
13286	1774	30	white	white	NNP
13286	1774	31	flour	flour	NN
13286	1774	32	4	4	CD
13286	1774	33	cupfuls	cupful	NNS
13286	1774	34	boiling	boil	VBG
13286	1774	35	water	water	NN
13286	1774	36	In	in	IN
13286	1774	37	evening	evening	NN
13286	1774	38	add	add	VB
13286	1774	39	Crisco	Crisco	NNP
13286	1774	40	,	,	,
13286	1774	41	sugar	sugar	NN
13286	1774	42	,	,	,
13286	1774	43	and	and	CC
13286	1774	44	salt	salt	NN
13286	1774	45	to	to	IN
13286	1774	46	boiling	boil	VBG
13286	1774	47	water	water	NN
13286	1774	48	;	;	:
13286	1774	49	cool	cool	JJ
13286	1774	50	,	,	,
13286	1774	51	add	add	VB
13286	1774	52	yeast	yeast	NN
13286	1774	53	cake	cake	NN
13286	1774	54	mixed	mix	VBN
13286	1774	55	with	with	IN
13286	1774	56	a	a	DT
13286	1774	57	little	little	JJ
13286	1774	58	tepid	tepid	NN
13286	1774	59	water	water	NN
13286	1774	60	or	or	CC
13286	1774	61	sugar	sugar	NN
13286	1774	62	,	,	,
13286	1774	63	rye	rye	NN
13286	1774	64	flour	flour	NN
13286	1774	65	and	and	CC
13286	1774	66	white	white	JJ
13286	1774	67	flour	flour	NN
13286	1774	68	.	.	.
13286	1775	1	Allow	allow	VB
13286	1775	2	to	to	TO
13286	1775	3	rise	rise	VB
13286	1775	4	and	and	CC
13286	1775	5	in	in	IN
13286	1775	6	morning	morning	NN
13286	1775	7	add	add	VB
13286	1775	8	more	more	JJR
13286	1775	9	white	white	JJ
13286	1775	10	flour	flour	NN
13286	1775	11	,	,	,
13286	1775	12	a	a	DT
13286	1775	13	little	little	JJ
13286	1775	14	at	at	IN
13286	1775	15	a	a	DT
13286	1775	16	time	time	NN
13286	1775	17	,	,	,
13286	1775	18	to	to	TO
13286	1775	19	make	make	VB
13286	1775	20	a	a	DT
13286	1775	21	stiff	stiff	JJ
13286	1775	22	dough	dough	NN
13286	1775	23	.	.	.
13286	1776	1	Let	let	VB
13286	1776	2	rise	rise	VB
13286	1776	3	,	,	,
13286	1776	4	knead	knead	NN
13286	1776	5	again	again	RB
13286	1776	6	and	and	CC
13286	1776	7	bake	bake	VB
13286	1776	8	in	in	IN
13286	1776	9	Criscoed	Criscoed	NNP
13286	1776	10	pie	pie	NN
13286	1776	11	tins	tin	NNS
13286	1776	12	or	or	CC
13286	1776	13	cake	cake	NN
13286	1776	14	tins	tin	NNS
13286	1776	15	as	as	IN
13286	1776	16	it	-PRON-	PRP
13286	1776	17	will	will	MD
13286	1776	18	rise	rise	VB
13286	1776	19	better	well	RBR
13286	1776	20	than	than	IN
13286	1776	21	if	if	IN
13286	1776	22	baked	bake	VBN
13286	1776	23	in	in	IN
13286	1776	24	bread	bread	NN
13286	1776	25	tins	tin	NNS
13286	1776	26	.	.	.
13286	1777	1	Bake	bake	VB
13286	1777	2	in	in	IN
13286	1777	3	hot	hot	JJ
13286	1777	4	oven	oven	JJ
13286	1777	5	half	half	NN
13286	1777	6	hour	hour	NN
13286	1777	7	.	.	.
13286	1778	1	When	when	WRB
13286	1778	2	taken	take	VBN
13286	1778	3	out	out	IN
13286	1778	4	of	of	IN
13286	1778	5	oven	oven	JJ
13286	1778	6	brush	brush	NN
13286	1778	7	crust	crust	NN
13286	1778	8	with	with	IN
13286	1778	9	a	a	DT
13286	1778	10	little	little	JJ
13286	1778	11	melted	melted	JJ
13286	1778	12	Crisco	Crisco	NNP
13286	1778	13	.	.	.
13286	1779	1	Sufficient	sufficient	JJ
13286	1779	2	for	for	IN
13286	1779	3	four	four	CD
13286	1779	4	loaves	loaf	NNS
13286	1779	5	.	.	.
13286	1780	1	Twin	Twin	NNP
13286	1780	2	Biscuits	Biscuits	NNPS
13286	1780	3	1	1	CD
13286	1780	4	cupful	cupful	JJ
13286	1780	5	milk	milk	NN
13286	1780	6	1/2	1/2	CD
13286	1780	7	teaspoonful	teaspoonful	JJ
13286	1780	8	salt	salt	NN
13286	1780	9	2	2	CD
13286	1780	10	teaspoonfuls	teaspoonful	NNS
13286	1780	11	baking	bake	VBG
13286	1780	12	powder	powder	NN
13286	1780	13	2	2	CD
13286	1780	14	cupfuls	cupful	NNS
13286	1780	15	flour	flour	NN
13286	1780	16	2	2	CD
13286	1780	17	tablespoonfuls	tablespoonful	VBZ
13286	1780	18	Crisco	Crisco	NNP
13286	1780	19	Sift	Sift	NNP
13286	1780	20	flour	flour	NN
13286	1780	21	,	,	,
13286	1780	22	baking	baking	NN
13286	1780	23	powder	powder	NN
13286	1780	24	,	,	,
13286	1780	25	and	and	CC
13286	1780	26	salt	salt	NN
13286	1780	27	together	together	RB
13286	1780	28	,	,	,
13286	1780	29	rub	rub	VBN
13286	1780	30	in	in	IN
13286	1780	31	Crisco	Crisco	NNP
13286	1780	32	with	with	IN
13286	1780	33	tips	tip	NNS
13286	1780	34	of	of	IN
13286	1780	35	fingers	finger	NNS
13286	1780	36	,	,	,
13286	1780	37	then	then	RB
13286	1780	38	add	add	VB
13286	1780	39	milk	milk	NN
13286	1780	40	.	.	.
13286	1781	1	Pat	pat	NN
13286	1781	2	and	and	CC
13286	1781	3	roll	roll	VB
13286	1781	4	out	out	RP
13286	1781	5	dough	dough	NN
13286	1781	6	,	,	,
13286	1781	7	cut	cut	VBN
13286	1781	8	with	with	IN
13286	1781	9	cutter	cutter	NN
13286	1781	10	,	,	,
13286	1781	11	brush	brush	NN
13286	1781	12	with	with	IN
13286	1781	13	melted	melt	VBN
13286	1781	14	Crisco	Crisco	NNP
13286	1781	15	,	,	,
13286	1781	16	place	place	VB
13286	1781	17	one	one	CD
13286	1781	18	on	on	IN
13286	1781	19	top	top	NN
13286	1781	20	of	of	IN
13286	1781	21	another	another	DT
13286	1781	22	,	,	,
13286	1781	23	lay	lie	VBD
13286	1781	24	on	on	IN
13286	1781	25	Criscoed	Criscoed	NNP
13286	1781	26	tin	tin	NN
13286	1781	27	and	and	CC
13286	1781	28	bake	bake	NN
13286	1781	29	in	in	IN
13286	1781	30	hot	hot	JJ
13286	1781	31	oven	oven	NN
13286	1781	32	from	from	IN
13286	1781	33	ten	ten	CD
13286	1781	34	to	to	IN
13286	1781	35	twelve	twelve	CD
13286	1781	36	minutes	minute	NNS
13286	1781	37	.	.	.
13286	1782	1	Sufficient	sufficient	JJ
13286	1782	2	for	for	IN
13286	1782	3	twelve	twelve	CD
13286	1782	4	biscuits	biscuit	NNS
13286	1782	5	.	.	.
13286	1783	1	Waffles	Waffles	NNP
13286	1783	2	3	3	CD
13286	1783	3	cupfuls	cupfuls	NN
13286	1783	4	flour	flour	NN
13286	1783	5	2	2	CD
13286	1783	6	tablespoonfuls	tablespoonful	NNS
13286	1783	7	melted	melt	VBN
13286	1783	8	Crisco	Crisco	NNP
13286	1783	9	1/2	1/2	CD
13286	1783	10	teaspoonful	teaspoonful	JJ
13286	1783	11	baking	baking	NN
13286	1783	12	soda	soda	NN
13286	1783	13	1	1	CD
13286	1783	14	teaspoonful	teaspoonful	JJ
13286	1783	15	salt	salt	NN
13286	1783	16	1	1	CD
13286	1783	17	tablespoonful	tablespoonful	JJ
13286	1783	18	sugar	sugar	NN
13286	1783	19	2	2	CD
13286	1783	20	cupfuls	cupful	VBZ
13286	1783	21	sour	sour	JJ
13286	1783	22	milk	milk	NN
13286	1783	23	2	2	CD
13286	1783	24	eggs	egg	NNS
13286	1783	25	Mix	mix	VB
13286	1783	26	and	and	CC
13286	1783	27	sift	sift	VB
13286	1783	28	dry	dry	JJ
13286	1783	29	ingredients	ingredient	NNS
13286	1783	30	,	,	,
13286	1783	31	add	add	VB
13286	1783	32	milk	milk	NN
13286	1783	33	gradually	gradually	RB
13286	1783	34	,	,	,
13286	1783	35	yolks	yolk	NNS
13286	1783	36	of	of	IN
13286	1783	37	eggs	egg	NNS
13286	1783	38	well	well	RB
13286	1783	39	beaten	beat	VBN
13286	1783	40	,	,	,
13286	1783	41	melted	melt	VBN
13286	1783	42	Crisco	Crisco	NNP
13286	1783	43	,	,	,
13286	1783	44	and	and	CC
13286	1783	45	whites	white	NNS
13286	1783	46	of	of	IN
13286	1783	47	eggs	egg	NNS
13286	1783	48	beaten	beat	VBN
13286	1783	49	to	to	IN
13286	1783	50	stiff	stiff	JJ
13286	1783	51	froth	froth	NN
13286	1783	52	;	;	:
13286	1783	53	cook	cook	NN
13286	1783	54	on	on	IN
13286	1783	55	hot	hot	JJ
13286	1783	56	waffle	waffle	NN
13286	1783	57	iron	iron	NN
13286	1783	58	greased	grease	VBN
13286	1783	59	with	with	IN
13286	1783	60	Crisco	Crisco	NNP
13286	1783	61	.	.	.
13286	1784	1	Serve	serve	VB
13286	1784	2	with	with	IN
13286	1784	3	maple	maple	NN
13286	1784	4	syrup	syrup	NN
13286	1784	5	,	,	,
13286	1784	6	or	or	CC
13286	1784	7	honey	honey	NN
13286	1784	8	and	and	CC
13286	1784	9	butter	butter	NN
13286	1784	10	.	.	.
13286	1785	1	Waffles	waffle	NNS
13286	1785	2	may	may	MD
13286	1785	3	be	be	VB
13286	1785	4	served	serve	VBN
13286	1785	5	for	for	IN
13286	1785	6	breakfast	breakfast	NN
13286	1785	7	,	,	,
13286	1785	8	luncheon	luncheon	NN
13286	1785	9	,	,	,
13286	1785	10	supper	supper	NN
13286	1785	11	or	or	CC
13286	1785	12	high	high	JJ
13286	1785	13	tea	tea	NN
13286	1785	14	.	.	.
13286	1786	1	A	a	DT
13286	1786	2	waffle	waffle	NN
13286	1786	3	iron	iron	NN
13286	1786	4	should	should	MD
13286	1786	5	fit	fit	VB
13286	1786	6	closely	closely	RB
13286	1786	7	on	on	IN
13286	1786	8	range	range	NN
13286	1786	9	,	,	,
13286	1786	10	be	be	VB
13286	1786	11	well	well	RB
13286	1786	12	heated	heated	JJ
13286	1786	13	on	on	IN
13286	1786	14	one	one	CD
13286	1786	15	side	side	NN
13286	1786	16	,	,	,
13286	1786	17	turned	turn	VBD
13286	1786	18	,	,	,
13286	1786	19	heated	heated	JJ
13286	1786	20	on	on	IN
13286	1786	21	other	other	JJ
13286	1786	22	side	side	NN
13286	1786	23	,	,	,
13286	1786	24	and	and	CC
13286	1786	25	thoroughly	thoroughly	RB
13286	1786	26	greased	grease	VBN
13286	1786	27	with	with	IN
13286	1786	28	Crisco	Crisco	NNP
13286	1786	29	before	before	IN
13286	1786	30	iron	iron	NN
13286	1786	31	is	be	VBZ
13286	1786	32	filled	fill	VBN
13286	1786	33	.	.	.
13286	1787	1	In	in	IN
13286	1787	2	filling	filling	NN
13286	1787	3	,	,	,
13286	1787	4	put	put	VBD
13286	1787	5	tablespoonful	tablespoonful	JJ
13286	1787	6	of	of	IN
13286	1787	7	mixture	mixture	NN
13286	1787	8	in	in	IN
13286	1787	9	each	each	DT
13286	1787	10	compartment	compartment	NN
13286	1787	11	near	near	IN
13286	1787	12	the	the	DT
13286	1787	13	center	center	NN
13286	1787	14	of	of	IN
13286	1787	15	iron	iron	NN
13286	1787	16	,	,	,
13286	1787	17	cover	cover	NN
13286	1787	18	,	,	,
13286	1787	19	and	and	CC
13286	1787	20	mixture	mixture	NN
13286	1787	21	will	will	MD
13286	1787	22	spread	spread	VB
13286	1787	23	to	to	TO
13286	1787	24	fill	fill	VB
13286	1787	25	iron	iron	NN
13286	1787	26	.	.	.
13286	1788	1	If	if	IN
13286	1788	2	sufficiently	sufficiently	RB
13286	1788	3	heated	heat	VBN
13286	1788	4	,	,	,
13286	1788	5	it	-PRON-	PRP
13286	1788	6	should	should	MD
13286	1788	7	be	be	VB
13286	1788	8	turned	turn	VBN
13286	1788	9	almost	almost	RB
13286	1788	10	as	as	RB
13286	1788	11	soon	soon	RB
13286	1788	12	as	as	IN
13286	1788	13	filled	fill	VBN
13286	1788	14	and	and	CC
13286	1788	15	covered	cover	VBN
13286	1788	16	.	.	.
13286	1789	1	In	in	IN
13286	1789	2	using	use	VBG
13286	1789	3	new	new	JJ
13286	1789	4	iron	iron	NN
13286	1789	5	,	,	,
13286	1789	6	special	special	JJ
13286	1789	7	care	care	NN
13286	1789	8	must	must	MD
13286	1789	9	be	be	VB
13286	1789	10	taken	take	VBN
13286	1789	11	in	in	IN
13286	1789	12	greasing	grease	VBG
13286	1789	13	,	,	,
13286	1789	14	or	or	CC
13286	1789	15	waffles	waffle	NNS
13286	1789	16	will	will	MD
13286	1789	17	stick	stick	VB
13286	1789	18	.	.	.
13286	1790	1	Sufficient	sufficient	JJ
13286	1790	2	for	for	IN
13286	1790	3	six	six	CD
13286	1790	4	waffles	waffle	NNS
13286	1790	5	.	.	.
13286	1791	1	White	White	NNP
13286	1791	2	Cookies	Cookies	NNPS
13286	1791	3	2	2	CD
13286	1791	4	cupfuls	cupfuls	NN
13286	1791	5	sugar	sugar	NN
13286	1791	6	1	1	CD
13286	1791	7	cupful	cupful	JJ
13286	1791	8	Crisco	Crisco	NNP
13286	1791	9	1/2	1/2	CD
13286	1791	10	cupful	cupful	JJ
13286	1791	11	thick	thick	JJ
13286	1791	12	sour	sour	JJ
13286	1791	13	milk	milk	NN
13286	1791	14	2	2	CD
13286	1791	15	eggs	egg	NNS
13286	1791	16	1	1	CD
13286	1791	17	teaspoonful	teaspoonful	JJ
13286	1791	18	baking	baking	NN
13286	1791	19	soda	soda	NN
13286	1791	20	1	1	CD
13286	1791	21	teaspoonful	teaspoonful	JJ
13286	1791	22	salt	salt	NN
13286	1791	23	1	1	CD
13286	1791	24	teaspoonful	teaspoonful	JJ
13286	1791	25	vanilla	vanilla	NN
13286	1791	26	extract	extract	NN
13286	1791	27	1/2	1/2	CD
13286	1791	28	teaspoonful	teaspoonful	JJ
13286	1791	29	lemon	lemon	NN
13286	1791	30	extract	extract	NN
13286	1791	31	Flour	Flour	NNP
13286	1791	32	Cream	Cream	NNP
13286	1791	33	Crisco	Crisco	NNP
13286	1791	34	and	and	CC
13286	1791	35	sugar	sugar	VB
13286	1791	36	together	together	RB
13286	1791	37	,	,	,
13286	1791	38	add	add	VB
13286	1791	39	eggs	egg	NNS
13286	1791	40	well	well	RB
13286	1791	41	beaten	beat	VBN
13286	1791	42	,	,	,
13286	1791	43	soda	soda	NN
13286	1791	44	mixed	mix	VBN
13286	1791	45	with	with	IN
13286	1791	46	sour	sour	JJ
13286	1791	47	milk	milk	NN
13286	1791	48	,	,	,
13286	1791	49	salt	salt	NN
13286	1791	50	,	,	,
13286	1791	51	extracts	extract	NNS
13286	1791	52	,	,	,
13286	1791	53	and	and	CC
13286	1791	54	about	about	RB
13286	1791	55	5	5	CD
13286	1791	56	cupfuls	cupful	NNS
13286	1791	57	flour	flour	NN
13286	1791	58	.	.	.
13286	1792	1	Roll	roll	VB
13286	1792	2	very	very	RB
13286	1792	3	thin	thin	JJ
13286	1792	4	,	,	,
13286	1792	5	cut	cut	VBN
13286	1792	6	with	with	IN
13286	1792	7	cookie	cookie	NNP
13286	1792	8	cutter	cutter	NN
13286	1792	9	,	,	,
13286	1792	10	lay	lie	VBD
13286	1792	11	on	on	IN
13286	1792	12	Criscoed	Criscoed	NNP
13286	1792	13	tins	tin	NNS
13286	1792	14	,	,	,
13286	1792	15	bake	bake	VBP
13286	1792	16	in	in	IN
13286	1792	17	moderately	moderately	RB
13286	1792	18	hot	hot	JJ
13286	1792	19	oven	oven	JJ
13286	1792	20	five	five	CD
13286	1792	21	minutes	minute	NNS
13286	1792	22	.	.	.
13286	1793	1	To	to	TO
13286	1793	2	keep	keep	VB
13286	1793	3	any	any	DT
13286	1793	4	length	length	NN
13286	1793	5	of	of	IN
13286	1793	6	time	time	NN
13286	1793	7	,	,	,
13286	1793	8	when	when	WRB
13286	1793	9	cold	cold	JJ
13286	1793	10	,	,	,
13286	1793	11	place	place	NN
13286	1793	12	in	in	IN
13286	1793	13	covered	covered	JJ
13286	1793	14	tin	tin	NN
13286	1793	15	cans	can	NNS
13286	1793	16	and	and	CC
13286	1793	17	set	set	VBN
13286	1793	18	in	in	IN
13286	1793	19	cool	cool	JJ
13286	1793	20	place	place	NN
13286	1793	21	,	,	,
13286	1793	22	and	and	CC
13286	1793	23	they	-PRON-	PRP
13286	1793	24	will	will	MD
13286	1793	25	be	be	VB
13286	1793	26	as	as	RB
13286	1793	27	crisp	crisp	JJ
13286	1793	28	as	as	IN
13286	1793	29	when	when	WRB
13286	1793	30	first	first	RB
13286	1793	31	baked	bake	VBD
13286	1793	32	.	.	.
13286	1794	1	Sufficient	sufficient	JJ
13286	1794	2	for	for	IN
13286	1794	3	ninety	ninety	CD
13286	1794	4	cookies	cookie	NNS
13286	1794	5	.	.	.
13286	1795	1	Yorkshire	Yorkshire	NNP
13286	1795	2	Fruit	Fruit	NNP
13286	1795	3	Loaves	Loaves	NNPS
13286	1795	4	2	2	CD
13286	1795	5	lbs	lbs	NN
13286	1795	6	.	.	.
13286	1796	1	flour	flour	NN
13286	1796	2	3/4	3/4	CD
13286	1796	3	cupful	cupful	JJ
13286	1796	4	Crisco	Crisco	NNP
13286	1796	5	1	1	CD
13286	1796	6	teaspoonful	teaspoonful	JJ
13286	1796	7	salt	salt	NN
13286	1796	8	2	2	CD
13286	1796	9	cupfuls	cupful	NNS
13286	1796	10	milk	milk	NN
13286	1796	11	1	1	CD
13286	1796	12	yeast	yeast	NN
13286	1796	13	cake	cake	NN
13286	1796	14	1	1	CD
13286	1796	15	cupful	cupful	JJ
13286	1796	16	sugar	sugar	NN
13286	1796	17	1	1	CD
13286	1796	18	cupful	cupful	JJ
13286	1796	19	sultana	sultana	NN
13286	1796	20	raisins	raisin	VBZ
13286	1796	21	1	1	CD
13286	1796	22	cupful	cupful	JJ
13286	1796	23	currants	currant	NNS
13286	1796	24	1/2	1/2	CD
13286	1796	25	cupful	cupful	JJ
13286	1796	26	seeded	seeded	JJ
13286	1796	27	raisins	raisin	NNS
13286	1796	28	1/2	1/2	CD
13286	1796	29	cupful	cupful	JJ
13286	1796	30	chopped	chop	VBN
13286	1796	31	candied	candy	VBN
13286	1796	32	citron	citron	NN
13286	1796	33	peel	peel	NN
13286	1796	34	1	1	CD
13286	1796	35	teaspoonful	teaspoonful	JJ
13286	1796	36	powdered	powder	VBN
13286	1796	37	ginger	ginger	NN
13286	1796	38	1/2	1/2	CD
13286	1796	39	teaspoonful	teaspoonful	JJ
13286	1796	40	powdered	powdered	JJ
13286	1796	41	mace	mace	NN
13286	1796	42	Heat	Heat	NNP
13286	1796	43	Crisco	Crisco	NNP
13286	1796	44	in	in	IN
13286	1796	45	milk	milk	NN
13286	1796	46	,	,	,
13286	1796	47	then	then	RB
13286	1796	48	cool	cool	UH
13286	1796	49	and	and	CC
13286	1796	50	add	add	VB
13286	1796	51	yeast	yeast	NN
13286	1796	52	cake	cake	NN
13286	1796	53	mixed	mix	VBN
13286	1796	54	with	with	IN
13286	1796	55	a	a	DT
13286	1796	56	little	little	JJ
13286	1796	57	sugar	sugar	NN
13286	1796	58	;	;	:
13286	1796	59	stir	stir	VB
13286	1796	60	in	in	IN
13286	1796	61	flour	flour	NN
13286	1796	62	and	and	CC
13286	1796	63	salt	salt	NN
13286	1796	64	,	,	,
13286	1796	65	and	and	CC
13286	1796	66	allow	allow	VB
13286	1796	67	to	to	TO
13286	1796	68	rise	rise	VB
13286	1796	69	four	four	CD
13286	1796	70	hours	hour	NNS
13286	1796	71	.	.	.
13286	1797	1	Mix	mix	JJ
13286	1797	2	sugar	sugar	NN
13286	1797	3	,	,	,
13286	1797	4	fruit	fruit	NN
13286	1797	5	,	,	,
13286	1797	6	peel	peel	NN
13286	1797	7	,	,	,
13286	1797	8	and	and	CC
13286	1797	9	spices	spice	NNS
13286	1797	10	into	into	IN
13286	1797	11	risen	rise	VBN
13286	1797	12	dough	dough	NN
13286	1797	13	.	.	.
13286	1798	1	Let	let	VB
13286	1798	2	rise	rise	NN
13286	1798	3	again	again	RB
13286	1798	4	then	then	RB
13286	1798	5	divide	divide	VB
13286	1798	6	into	into	IN
13286	1798	7	two	two	CD
13286	1798	8	Criscoed	Criscoed	NNP
13286	1798	9	loaf	loaf	NN
13286	1798	10	tins	tin	NNS
13286	1798	11	.	.	.
13286	1799	1	Allow	allow	VB
13286	1799	2	to	to	TO
13286	1799	3	rise	rise	VB
13286	1799	4	fifteen	fifteen	CD
13286	1799	5	minutes	minute	NNS
13286	1799	6	,	,	,
13286	1799	7	then	then	RB
13286	1799	8	bake	bake	VB
13286	1799	9	in	in	RP
13286	1799	10	moderate	moderate	JJ
13286	1799	11	oven	oven	NNP
13286	1799	12	one	one	CD
13286	1799	13	and	and	CC
13286	1799	14	a	a	DT
13286	1799	15	half	half	NN
13286	1799	16	hours	hour	NNS
13286	1799	17	.	.	.
13286	1800	1	Sufficient	sufficient	JJ
13286	1800	2	for	for	IN
13286	1800	3	two	two	CD
13286	1800	4	medium	medium	JJ
13286	1800	5	-	-	HYPH
13286	1800	6	sized	sized	JJ
13286	1800	7	loaves	loaf	NNS
13286	1800	8	.	.	.
13286	1801	1	Water	Water	NNP
13286	1801	2	Bread	Bread	NNP
13286	1801	3	2	2	CD
13286	1801	4	cupfuls	cupful	NNS
13286	1801	5	boiling	boil	VBG
13286	1801	6	water	water	NN
13286	1801	7	2	2	CD
13286	1801	8	tablespoonfuls	tablespoonful	VBZ
13286	1801	9	Crisco	Crisco	NNP
13286	1801	10	1	1	CD
13286	1801	11	tablespoonful	tablespoonful	JJ
13286	1801	12	sugar	sugar	NN
13286	1801	13	2	2	CD
13286	1801	14	teaspoonfuls	teaspoonful	NNS
13286	1801	15	salt	salt	NN
13286	1801	16	1/4	1/4	CD
13286	1801	17	yeast	yeast	NN
13286	1801	18	cake	cake	NN
13286	1801	19	dissolved	dissolve	VBN
13286	1801	20	in	in	IN
13286	1801	21	1/4	1/4	CD
13286	1801	22	cupful	cupful	JJ
13286	1801	23	lukewarm	lukewarm	JJ
13286	1801	24	water	water	NN
13286	1801	25	About	about	RB
13286	1801	26	six	six	CD
13286	1801	27	cupfuls	cupful	NNS
13286	1801	28	sifted	sift	VBD
13286	1801	29	flour	flour	NN
13286	1801	30	Mix	Mix	NNP
13286	1801	31	Crisco	Crisco	NNP
13286	1801	32	,	,	,
13286	1801	33	sugar	sugar	NN
13286	1801	34	and	and	CC
13286	1801	35	salt	salt	NN
13286	1801	36	,	,	,
13286	1801	37	pour	pour	VB
13286	1801	38	on	on	IN
13286	1801	39	boiling	boil	VBG
13286	1801	40	water	water	NN
13286	1801	41	;	;	:
13286	1801	42	when	when	WRB
13286	1801	43	lukewarm	lukewarm	NNP
13286	1801	44	add	add	VBP
13286	1801	45	dissolved	dissolve	VBN
13286	1801	46	yeast	yeast	NN
13286	1801	47	cake	cake	NN
13286	1801	48	.	.	.
13286	1802	1	Stir	stir	VB
13286	1802	2	in	in	IN
13286	1802	3	enough	enough	JJ
13286	1802	4	flour	flour	NN
13286	1802	5	to	to	TO
13286	1802	6	make	make	VB
13286	1802	7	a	a	DT
13286	1802	8	batter	batter	NN
13286	1802	9	;	;	:
13286	1802	10	beat	beat	VB
13286	1802	11	well	well	RB
13286	1802	12	,	,	,
13286	1802	13	then	then	RB
13286	1802	14	add	add	VB
13286	1802	15	more	more	JJR
13286	1802	16	flour	flour	NN
13286	1802	17	,	,	,
13286	1802	18	a	a	DT
13286	1802	19	little	little	JJ
13286	1802	20	at	at	IN
13286	1802	21	a	a	DT
13286	1802	22	time	time	NN
13286	1802	23	to	to	TO
13286	1802	24	make	make	VB
13286	1802	25	stiff	stiff	JJ
13286	1802	26	dough	dough	NN
13286	1802	27	,	,	,
13286	1802	28	mixing	mix	VBG
13286	1802	29	with	with	IN
13286	1802	30	a	a	DT
13286	1802	31	knife	knife	NN
13286	1802	32	.	.	.
13286	1803	1	Turn	turn	VB
13286	1803	2	on	on	RP
13286	1803	3	a	a	DT
13286	1803	4	floured	floured	JJ
13286	1803	5	board	board	NN
13286	1803	6	;	;	:
13286	1803	7	knead	knead	NN
13286	1803	8	until	until	IN
13286	1803	9	it	-PRON-	PRP
13286	1803	10	is	be	VBZ
13286	1803	11	smooth	smooth	JJ
13286	1803	12	,	,	,
13286	1803	13	elastic	elastic	JJ
13286	1803	14	and	and	CC
13286	1803	15	does	do	VBZ
13286	1803	16	not	not	RB
13286	1803	17	stick	stick	VB
13286	1803	18	to	to	IN
13286	1803	19	the	the	DT
13286	1803	20	board	board	NN
13286	1803	21	.	.	.
13286	1804	1	Put	put	VB
13286	1804	2	into	into	IN
13286	1804	3	a	a	DT
13286	1804	4	bowl	bowl	NN
13286	1804	5	greased	grease	VBN
13286	1804	6	with	with	IN
13286	1804	7	Crisco	Crisco	NNP
13286	1804	8	,	,	,
13286	1804	9	cover	cover	VB
13286	1804	10	closely	closely	RB
13286	1804	11	and	and	CC
13286	1804	12	let	let	VBD
13286	1804	13	stand	stand	VB
13286	1804	14	in	in	IN
13286	1804	15	a	a	DT
13286	1804	16	warm	warm	JJ
13286	1804	17	place	place	NN
13286	1804	18	over	over	IN
13286	1804	19	night	night	NN
13286	1804	20	.	.	.
13286	1805	1	The	the	DT
13286	1805	2	first	first	JJ
13286	1805	3	thing	thing	NN
13286	1805	4	in	in	IN
13286	1805	5	the	the	DT
13286	1805	6	morning	morning	NN
13286	1805	7	knead	knead	NN
13286	1805	8	again	again	RB
13286	1805	9	until	until	IN
13286	1805	10	fine	fine	JJ
13286	1805	11	grained	grain	VBN
13286	1805	12	;	;	:
13286	1805	13	shape	shape	NN
13286	1805	14	into	into	IN
13286	1805	15	loaves	loaf	NNS
13286	1805	16	and	and	CC
13286	1805	17	place	place	NN
13286	1805	18	in	in	IN
13286	1805	19	a	a	DT
13286	1805	20	warm	warm	JJ
13286	1805	21	pan	pan	NN
13286	1805	22	greased	grease	VBN
13286	1805	23	with	with	IN
13286	1805	24	Crisco	Crisco	NNP
13286	1805	25	.	.	.
13286	1806	1	Cover	cover	NN
13286	1806	2	and	and	CC
13286	1806	3	put	put	VBD
13286	1806	4	in	in	RP
13286	1806	5	a	a	DT
13286	1806	6	warm	warm	JJ
13286	1806	7	place	place	NN
13286	1806	8	.	.	.
13286	1807	1	When	when	WRB
13286	1807	2	double	double	JJ
13286	1807	3	in	in	IN
13286	1807	4	bulk	bulk	NN
13286	1807	5	,	,	,
13286	1807	6	bake	bake	VB
13286	1807	7	in	in	IN
13286	1807	8	a	a	DT
13286	1807	9	hot	hot	JJ
13286	1807	10	oven	oven	NN
13286	1807	11	.	.	.
13286	1808	1	Bake	bake	VB
13286	1808	2	one	one	CD
13286	1808	3	hour	hour	NN
13286	1808	4	.	.	.
13286	1809	1	CAKES	CAKES	NNP
13286	1809	2	[	[	-LRB-
13286	1809	3	Illustration	illustration	NN
13286	1809	4	]	]	-RRB-
13286	1809	5	There	there	EX
13286	1809	6	are	be	VBP
13286	1809	7	five	five	CD
13286	1809	8	principal	principal	JJ
13286	1809	9	ways	way	NNS
13286	1809	10	of	of	IN
13286	1809	11	making	make	VBG
13286	1809	12	cakes	cake	NNS
13286	1809	13	.	.	.
13286	1810	1	The	the	DT
13286	1810	2	first	first	JJ
13286	1810	3	method	method	NN
13286	1810	4	is	be	VBZ
13286	1810	5	used	use	VBN
13286	1810	6	for	for	IN
13286	1810	7	plain	plain	JJ
13286	1810	8	cakes	cake	NNS
13286	1810	9	.	.	.
13286	1811	1	The	the	DT
13286	1811	2	shortening	shortening	NN
13286	1811	3	is	be	VBZ
13286	1811	4	rubbed	rub	VBN
13286	1811	5	into	into	IN
13286	1811	6	the	the	DT
13286	1811	7	flour	flour	NN
13286	1811	8	in	in	IN
13286	1811	9	the	the	DT
13286	1811	10	same	same	JJ
13286	1811	11	way	way	NN
13286	1811	12	as	as	IN
13286	1811	13	for	for	IN
13286	1811	14	short	short	JJ
13286	1811	15	pastry	pastry	NN
13286	1811	16	;	;	:
13286	1811	17	then	then	RB
13286	1811	18	the	the	DT
13286	1811	19	dry	dry	JJ
13286	1811	20	ingredients	ingredient	NNS
13286	1811	21	,	,	,
13286	1811	22	such	such	JJ
13286	1811	23	as	as	IN
13286	1811	24	sugar	sugar	NN
13286	1811	25	,	,	,
13286	1811	26	fruit	fruit	NN
13286	1811	27	,	,	,
13286	1811	28	and	and	CC
13286	1811	29	spice	spice	NN
13286	1811	30	,	,	,
13286	1811	31	are	be	VBP
13286	1811	32	added	add	VBN
13286	1811	33	,	,	,
13286	1811	34	and	and	CC
13286	1811	35	lastly	lastly	RB
13286	1811	36	the	the	DT
13286	1811	37	eggs	egg	NNS
13286	1811	38	and	and	CC
13286	1811	39	milk	milk	NN
13286	1811	40	.	.	.
13286	1812	1	Then	then	RB
13286	1812	2	all	all	DT
13286	1812	3	are	be	VBP
13286	1812	4	mixed	mixed	JJ
13286	1812	5	well	well	RB
13286	1812	6	together	together	RB
13286	1812	7	.	.	.
13286	1813	1	The	the	DT
13286	1813	2	second	second	JJ
13286	1813	3	way	way	NN
13286	1813	4	is	be	VBZ
13286	1813	5	used	use	VBN
13286	1813	6	for	for	IN
13286	1813	7	fruit	fruit	NN
13286	1813	8	,	,	,
13286	1813	9	pound	pound	NN
13286	1813	10	,	,	,
13286	1813	11	and	and	CC
13286	1813	12	seed	seed	NN
13286	1813	13	cakes	cake	NNS
13286	1813	14	.	.	.
13286	1814	1	The	the	DT
13286	1814	2	shortening	shortening	NN
13286	1814	3	and	and	CC
13286	1814	4	sugar	sugar	NN
13286	1814	5	are	be	VBP
13286	1814	6	creamed	cream	VBN
13286	1814	7	together	together	RB
13286	1814	8	,	,	,
13286	1814	9	the	the	DT
13286	1814	10	eggs	egg	NNS
13286	1814	11	beaten	beat	VBN
13286	1814	12	in	in	IN
13286	1814	13	one	one	CD
13286	1814	14	at	at	IN
13286	1814	15	a	a	DT
13286	1814	16	time	time	NN
13286	1814	17	,	,	,
13286	1814	18	and	and	CC
13286	1814	19	the	the	DT
13286	1814	20	fruit	fruit	NN
13286	1814	21	and	and	CC
13286	1814	22	flour	flour	NN
13286	1814	23	stirred	stir	VBN
13286	1814	24	in	in	IN
13286	1814	25	lightly	lightly	RB
13286	1814	26	and	and	CC
13286	1814	27	quickly	quickly	RB
13286	1814	28	at	at	IN
13286	1814	29	the	the	DT
13286	1814	30	last	last	JJ
13286	1814	31	.	.	.
13286	1815	1	In	in	IN
13286	1815	2	the	the	DT
13286	1815	3	third	third	JJ
13286	1815	4	way	way	NN
13286	1815	5	the	the	DT
13286	1815	6	eggs	egg	NNS
13286	1815	7	and	and	CC
13286	1815	8	sugar	sugar	NN
13286	1815	9	are	be	VBP
13286	1815	10	beaten	beat	VBN
13286	1815	11	together	together	RB
13286	1815	12	until	until	IN
13286	1815	13	thick	thick	JJ
13286	1815	14	and	and	CC
13286	1815	15	creamy	creamy	JJ
13286	1815	16	,	,	,
13286	1815	17	then	then	RB
13286	1815	18	the	the	DT
13286	1815	19	flour	flour	NN
13286	1815	20	is	be	VBZ
13286	1815	21	stirred	stir	VBN
13286	1815	22	in	in	IN
13286	1815	23	lightly	lightly	RB
13286	1815	24	and	and	CC
13286	1815	25	quickly	quickly	RB
13286	1815	26	.	.	.
13286	1816	1	This	this	DT
13286	1816	2	is	be	VBZ
13286	1816	3	used	use	VBN
13286	1816	4	chiefly	chiefly	RB
13286	1816	5	for	for	IN
13286	1816	6	sponge	sponge	NN
13286	1816	7	cakes	cake	NNS
13286	1816	8	and	and	CC
13286	1816	9	cakes	cake	NNS
13286	1816	10	of	of	IN
13286	1816	11	that	that	DT
13286	1816	12	texture	texture	NN
13286	1816	13	.	.	.
13286	1817	1	For	for	IN
13286	1817	2	the	the	DT
13286	1817	3	fourth	fourth	JJ
13286	1817	4	way	way	NN
13286	1817	5	the	the	DT
13286	1817	6	sugar	sugar	NN
13286	1817	7	,	,	,
13286	1817	8	shortening	shortening	NN
13286	1817	9	,	,	,
13286	1817	10	milk	milk	NN
13286	1817	11	,	,	,
13286	1817	12	and	and	CC
13286	1817	13	syrup	syrup	NN
13286	1817	14	or	or	CC
13286	1817	15	molasses	molasse	NNS
13286	1817	16	are	be	VBP
13286	1817	17	melted	melt	VBN
13286	1817	18	together	together	RB
13286	1817	19	,	,	,
13286	1817	20	then	then	RB
13286	1817	21	cooled	cool	VBD
13286	1817	22	slightly	slightly	RB
13286	1817	23	and	and	CC
13286	1817	24	added	add	VBN
13286	1817	25	to	to	IN
13286	1817	26	the	the	DT
13286	1817	27	dry	dry	JJ
13286	1817	28	ingredients	ingredient	NNS
13286	1817	29	.	.	.
13286	1818	1	This	this	DT
13286	1818	2	method	method	NN
13286	1818	3	is	be	VBZ
13286	1818	4	used	use	VBN
13286	1818	5	for	for	IN
13286	1818	6	ginger	ginger	NN
13286	1818	7	-	-	HYPH
13286	1818	8	breads	breads	NNP
13286	1818	9	.	.	.
13286	1819	1	In	in	IN
13286	1819	2	the	the	DT
13286	1819	3	fifth	fifth	JJ
13286	1819	4	way	way	NN
13286	1819	5	the	the	DT
13286	1819	6	sugar	sugar	NN
13286	1819	7	and	and	CC
13286	1819	8	eggs	egg	NNS
13286	1819	9	are	be	VBP
13286	1819	10	beaten	beat	VBN
13286	1819	11	thoroughly	thoroughly	RB
13286	1819	12	over	over	IN
13286	1819	13	boiling	boiling	NN
13286	1819	14	water	water	NN
13286	1819	15	,	,	,
13286	1819	16	then	then	RB
13286	1819	17	cooled	cool	VBD
13286	1819	18	before	before	IN
13286	1819	19	the	the	DT
13286	1819	20	melted	melt	VBN
13286	1819	21	shortening	shortening	NN
13286	1819	22	and	and	CC
13286	1819	23	dry	dry	JJ
13286	1819	24	ingredients	ingredient	NNS
13286	1819	25	are	be	VBP
13286	1819	26	added	add	VBN
13286	1819	27	.	.	.
13286	1820	1	This	this	DT
13286	1820	2	method	method	NN
13286	1820	3	is	be	VBZ
13286	1820	4	used	use	VBN
13286	1820	5	for	for	IN
13286	1820	6	Gennoise	Gennoise	NNP
13286	1820	7	cake	cake	NN
13286	1820	8	and	and	CC
13286	1820	9	some	some	DT
13286	1820	10	kinds	kind	NNS
13286	1820	11	of	of	IN
13286	1820	12	layer	layer	NN
13286	1820	13	cakes	cake	NNS
13286	1820	14	.	.	.
13286	1821	1	Care	care	NN
13286	1821	2	must	must	MD
13286	1821	3	be	be	VB
13286	1821	4	taken	take	VBN
13286	1821	5	to	to	TO
13286	1821	6	insure	insure	VB
13286	1821	7	the	the	DT
13286	1821	8	right	right	JJ
13286	1821	9	consistency	consistency	NN
13286	1821	10	of	of	IN
13286	1821	11	cakes	cake	NNS
13286	1821	12	.	.	.
13286	1822	1	The	the	DT
13286	1822	2	mixture	mixture	NN
13286	1822	3	should	should	MD
13286	1822	4	be	be	VB
13286	1822	5	fairly	fairly	RB
13286	1822	6	stiff	stiff	JJ
13286	1822	7	.	.	.
13286	1823	1	If	if	IN
13286	1823	2	too	too	RB
13286	1823	3	moist	moist	VBP
13286	1823	4	the	the	DT
13286	1823	5	fruit	fruit	NN
13286	1823	6	will	will	MD
13286	1823	7	sink	sink	VB
13286	1823	8	to	to	IN
13286	1823	9	the	the	DT
13286	1823	10	bottom	bottom	NN
13286	1823	11	.	.	.
13286	1824	1	For	for	IN
13286	1824	2	rich	rich	JJ
13286	1824	3	cakes	cake	NNS
13286	1824	4	the	the	DT
13286	1824	5	tins	tin	NNS
13286	1824	6	should	should	MD
13286	1824	7	be	be	VB
13286	1824	8	lined	line	VBN
13286	1824	9	with	with	IN
13286	1824	10	paper	paper	NN
13286	1824	11	,	,	,
13286	1824	12	the	the	DT
13286	1824	13	paper	paper	NN
13286	1824	14	coming	come	VBG
13286	1824	15	a	a	DT
13286	1824	16	short	short	JJ
13286	1824	17	distance	distance	NN
13286	1824	18	above	above	IN
13286	1824	19	the	the	DT
13286	1824	20	tins	tin	NNS
13286	1824	21	,	,	,
13286	1824	22	so	so	IN
13286	1824	23	that	that	IN
13286	1824	24	the	the	DT
13286	1824	25	cake	cake	NN
13286	1824	26	is	be	VBZ
13286	1824	27	protected	protect	VBN
13286	1824	28	as	as	IN
13286	1824	29	it	-PRON-	PRP
13286	1824	30	rises	rise	VBZ
13286	1824	31	.	.	.
13286	1825	1	For	for	IN
13286	1825	2	very	very	RB
13286	1825	3	rich	rich	JJ
13286	1825	4	fruit	fruit	NN
13286	1825	5	cakes	cake	NNS
13286	1825	6	,	,	,
13286	1825	7	experience	experience	NN
13286	1825	8	has	have	VBZ
13286	1825	9	shown	show	VBN
13286	1825	10	that	that	IN
13286	1825	11	it	-PRON-	PRP
13286	1825	12	is	be	VBZ
13286	1825	13	best	good	JJS
13286	1825	14	not	not	RB
13286	1825	15	to	to	TO
13286	1825	16	grease	grease	VB
13286	1825	17	the	the	DT
13286	1825	18	paper	paper	NN
13286	1825	19	or	or	CC
13286	1825	20	tin	tin	NN
13286	1825	21	.	.	.
13286	1826	1	The	the	DT
13286	1826	2	cake	cake	NN
13286	1826	3	is	be	VBZ
13286	1826	4	not	not	RB
13286	1826	5	so	so	RB
13286	1826	6	liable	liable	JJ
13286	1826	7	to	to	TO
13286	1826	8	burn	burn	VB
13286	1826	9	,	,	,
13286	1826	10	and	and	CC
13286	1826	11	the	the	DT
13286	1826	12	paper	paper	NN
13286	1826	13	can	can	MD
13286	1826	14	be	be	VB
13286	1826	15	removed	remove	VBN
13286	1826	16	easily	easily	RB
13286	1826	17	when	when	WRB
13286	1826	18	the	the	DT
13286	1826	19	cake	cake	NN
13286	1826	20	is	be	VBZ
13286	1826	21	done	do	VBN
13286	1826	22	without	without	IN
13286	1826	23	injuring	injure	VBG
13286	1826	24	it	-PRON-	PRP
13286	1826	25	.	.	.
13286	1827	1	On	on	IN
13286	1827	2	the	the	DT
13286	1827	3	other	other	JJ
13286	1827	4	hand	hand	NN
13286	1827	5	,	,	,
13286	1827	6	if	if	IN
13286	1827	7	tins	tin	NNS
13286	1827	8	are	be	VBP
13286	1827	9	lined	line	VBN
13286	1827	10	for	for	IN
13286	1827	11	sponge	sponge	NN
13286	1827	12	cakes	cake	NNS
13286	1827	13	or	or	CC
13286	1827	14	jelly	jelly	NN
13286	1827	15	-	-	HYPH
13286	1827	16	rolls	roll	NNS
13286	1827	17	,	,	,
13286	1827	18	the	the	DT
13286	1827	19	paper	paper	NN
13286	1827	20	should	should	MD
13286	1827	21	be	be	VB
13286	1827	22	greased	grease	VBN
13286	1827	23	.	.	.
13286	1828	1	[	[	-LRB-
13286	1828	2	Illustration	illustration	NN
13286	1828	3	]	]	-RRB-
13286	1828	4	When	when	WRB
13286	1828	5	making	make	VBG
13286	1828	6	cakes	cake	NNS
13286	1828	7	in	in	IN
13286	1828	8	which	which	WDT
13286	1828	9	baking	baking	NN
13286	1828	10	powder	powder	NN
13286	1828	11	,	,	,
13286	1828	12	carbonate	carbonate	NN
13286	1828	13	of	of	IN
13286	1828	14	soda	soda	NN
13286	1828	15	,	,	,
13286	1828	16	cream	cream	NN
13286	1828	17	of	of	IN
13286	1828	18	tartar	tartar	NN
13286	1828	19	or	or	CC
13286	1828	20	tartaric	tartaric	NN
13286	1828	21	acid	acid	NN
13286	1828	22	are	be	VBP
13286	1828	23	used	use	VBN
13286	1828	24	,	,	,
13286	1828	25	almost	almost	RB
13286	1828	26	everything	everything	NN
13286	1828	27	depends	depend	VBZ
13286	1828	28	upon	upon	IN
13286	1828	29	the	the	DT
13286	1828	30	handling	handling	NN
13286	1828	31	,	,	,
13286	1828	32	which	which	WDT
13286	1828	33	should	should	MD
13286	1828	34	be	be	VB
13286	1828	35	as	as	RB
13286	1828	36	light	light	JJ
13286	1828	37	and	and	CC
13286	1828	38	as	as	RB
13286	1828	39	little	little	JJ
13286	1828	40	as	as	IN
13286	1828	41	possible	possible	JJ
13286	1828	42	.	.	.
13286	1829	1	The	the	DT
13286	1829	2	more	more	RBR
13286	1829	3	rapidly	rapidly	RB
13286	1829	4	such	such	JJ
13286	1829	5	cakes	cake	NNS
13286	1829	6	are	be	VBP
13286	1829	7	made	make	VBN
13286	1829	8	the	the	DT
13286	1829	9	better	well	JJR
13286	1829	10	they	-PRON-	PRP
13286	1829	11	will	will	MD
13286	1829	12	be	be	VB
13286	1829	13	.	.	.
13286	1830	1	Two	two	CD
13286	1830	2	cooks	cook	NNS
13286	1830	3	working	work	VBG
13286	1830	4	from	from	IN
13286	1830	5	the	the	DT
13286	1830	6	same	same	JJ
13286	1830	7	recipe	recipe	NN
13286	1830	8	will	will	MD
13286	1830	9	often	often	RB
13286	1830	10	produce	produce	VB
13286	1830	11	entirely	entirely	RB
13286	1830	12	different	different	JJ
13286	1830	13	results	result	NNS
13286	1830	14	,	,	,
13286	1830	15	if	if	IN
13286	1830	16	one	one	CD
13286	1830	17	kneads	knead	VBZ
13286	1830	18	her	-PRON-	PRP$
13286	1830	19	mixture	mixture	NN
13286	1830	20	as	as	IN
13286	1830	21	if	if	IN
13286	1830	22	it	-PRON-	PRP
13286	1830	23	were	be	VBD
13286	1830	24	household	household	NN
13286	1830	25	bread	bread	NN
13286	1830	26	,	,	,
13286	1830	27	while	while	IN
13286	1830	28	the	the	DT
13286	1830	29	other	other	JJ
13286	1830	30	handles	handle	VBZ
13286	1830	31	it	-PRON-	PRP
13286	1830	32	with	with	IN
13286	1830	33	due	due	JJ
13286	1830	34	lightness	lightness	NN
13286	1830	35	of	of	IN
13286	1830	36	touch	touch	NN
13286	1830	37	.	.	.
13286	1831	1	As	as	RB
13286	1831	2	soon	soon	RB
13286	1831	3	as	as	IN
13286	1831	4	the	the	DT
13286	1831	5	baking	baking	NN
13286	1831	6	powder	powder	NN
13286	1831	7	or	or	CC
13286	1831	8	other	other	JJ
13286	1831	9	rising	rise	VBG
13286	1831	10	medium	medium	NN
13286	1831	11	is	be	VBZ
13286	1831	12	added	add	VBN
13286	1831	13	to	to	IN
13286	1831	14	the	the	DT
13286	1831	15	mixture	mixture	NN
13286	1831	16	,	,	,
13286	1831	17	the	the	DT
13286	1831	18	cake	cake	NN
13286	1831	19	should	should	MD
13286	1831	20	be	be	VB
13286	1831	21	put	put	VBN
13286	1831	22	into	into	IN
13286	1831	23	the	the	DT
13286	1831	24	oven	oven	NN
13286	1831	25	as	as	RB
13286	1831	26	quickly	quickly	RB
13286	1831	27	as	as	IN
13286	1831	28	possible	possible	JJ
13286	1831	29	.	.	.
13286	1832	1	Soda	soda	NN
13286	1832	2	alone	alone	RB
13286	1832	3	is	be	VBZ
13286	1832	4	never	never	RB
13286	1832	5	good	good	JJ
13286	1832	6	in	in	IN
13286	1832	7	a	a	DT
13286	1832	8	cake	cake	NN
13286	1832	9	where	where	WRB
13286	1832	10	there	there	EX
13286	1832	11	is	be	VBZ
13286	1832	12	shortening	shorten	VBG
13286	1832	13	,	,	,
13286	1832	14	unless	unless	IN
13286	1832	15	some	some	DT
13286	1832	16	substance	substance	NN
13286	1832	17	containing	contain	VBG
13286	1832	18	acid	acid	NN
13286	1832	19	is	be	VBZ
13286	1832	20	used	use	VBN
13286	1832	21	along	along	RB
13286	1832	22	with	with	IN
13286	1832	23	it	-PRON-	PRP
13286	1832	24	.	.	.
13286	1833	1	Molasses	Molasses	NNP
13286	1833	2	is	be	VBZ
13286	1833	3	one	one	CD
13286	1833	4	of	of	IN
13286	1833	5	the	the	DT
13286	1833	6	substances	substance	NNS
13286	1833	7	containing	contain	VBG
13286	1833	8	acid	acid	NN
13286	1833	9	.	.	.
13286	1834	1	The	the	DT
13286	1834	2	greatest	great	JJS
13286	1834	3	care	care	NN
13286	1834	4	and	and	CC
13286	1834	5	cleanliness	cleanliness	NN
13286	1834	6	must	must	MD
13286	1834	7	be	be	VB
13286	1834	8	exercised	exercise	VBN
13286	1834	9	in	in	IN
13286	1834	10	all	all	DT
13286	1834	11	cake	cake	NN
13286	1834	12	making	making	NN
13286	1834	13	;	;	:
13286	1834	14	and	and	CC
13286	1834	15	accuracy	accuracy	NN
13286	1834	16	in	in	IN
13286	1834	17	proportioning	proportion	VBG
13286	1834	18	the	the	DT
13286	1834	19	materials	material	NNS
13286	1834	20	to	to	TO
13286	1834	21	be	be	VB
13286	1834	22	used	use	VBN
13286	1834	23	is	be	VBZ
13286	1834	24	indispensable	indispensable	JJ
13286	1834	25	.	.	.
13286	1835	1	The	the	DT
13286	1835	2	flour	flour	NN
13286	1835	3	should	should	MD
13286	1835	4	be	be	VB
13286	1835	5	thoroughly	thoroughly	RB
13286	1835	6	dried	dry	VBN
13286	1835	7	and	and	CC
13286	1835	8	sifted	sift	VBN
13286	1835	9	,	,	,
13286	1835	10	and	and	CC
13286	1835	11	lightly	lightly	RB
13286	1835	12	stirred	stir	VBN
13286	1835	13	in	in	RP
13286	1835	14	.	.	.
13286	1836	1	Always	always	RB
13286	1836	2	sift	sift	VB
13286	1836	3	flour	flour	NN
13286	1836	4	before	before	IN
13286	1836	5	measuring	measure	VBG
13286	1836	6	,	,	,
13286	1836	7	then	then	RB
13286	1836	8	sift	sift	VB
13286	1836	9	it	-PRON-	PRP
13286	1836	10	again	again	RB
13286	1836	11	with	with	IN
13286	1836	12	the	the	DT
13286	1836	13	baking	baking	NN
13286	1836	14	powder	powder	NN
13286	1836	15	to	to	TO
13286	1836	16	insure	insure	VB
13286	1836	17	a	a	DT
13286	1836	18	thorough	thorough	JJ
13286	1836	19	blending	blending	NN
13286	1836	20	.	.	.
13286	1837	1	Good	good	JJ
13286	1837	2	cakes	cake	NNS
13286	1837	3	never	never	RB
13286	1837	4	can	can	MD
13286	1837	5	be	be	VB
13286	1837	6	made	make	VBN
13286	1837	7	with	with	IN
13286	1837	8	indifferent	indifferent	JJ
13286	1837	9	materials	material	NNS
13286	1837	10	.	.	.
13286	1838	1	Eggs	egg	NNS
13286	1838	2	are	be	VBP
13286	1838	3	used	use	VBN
13286	1838	4	both	both	DT
13286	1838	5	as	as	IN
13286	1838	6	an	an	DT
13286	1838	7	aerating	aerate	VBG
13286	1838	8	agent	agent	NN
13286	1838	9	and	and	CC
13286	1838	10	as	as	IN
13286	1838	11	one	one	CD
13286	1838	12	of	of	IN
13286	1838	13	the	the	DT
13286	1838	14	"	"	``
13286	1838	15	wetting	wetting	JJ
13286	1838	16	"	"	''
13286	1838	17	materials	material	NNS
13286	1838	18	.	.	.
13286	1839	1	It	-PRON-	PRP
13286	1839	2	is	be	VBZ
13286	1839	3	not	not	RB
13286	1839	4	economy	economy	NN
13286	1839	5	to	to	TO
13286	1839	6	buy	buy	VB
13286	1839	7	cheap	cheap	JJ
13286	1839	8	eggs	egg	NNS
13286	1839	9	,	,	,
13286	1839	10	for	for	IN
13286	1839	11	such	such	JJ
13286	1839	12	eggs	egg	NNS
13286	1839	13	are	be	VBP
13286	1839	14	small	small	JJ
13286	1839	15	,	,	,
13286	1839	16	weak	weak	JJ
13286	1839	17	,	,	,
13286	1839	18	colorless	colorless	JJ
13286	1839	19	,	,	,
13286	1839	20	and	and	CC
13286	1839	21	often	often	RB
13286	1839	22	very	very	RB
13286	1839	23	stale	stale	JJ
13286	1839	24	.	.	.
13286	1840	1	Eggs	egg	NNS
13286	1840	2	should	should	MD
13286	1840	3	be	be	VB
13286	1840	4	well	well	RB
13286	1840	5	beaten	beat	VBN
13286	1840	6	,	,	,
13286	1840	7	yolks	yolk	NNS
13286	1840	8	and	and	CC
13286	1840	9	whites	white	NNS
13286	1840	10	separately	separately	RB
13286	1840	11	,	,	,
13286	1840	12	unless	unless	IN
13286	1840	13	other	other	JJ
13286	1840	14	directions	direction	NNS
13286	1840	15	are	be	VBP
13286	1840	16	given	give	VBN
13286	1840	17	.	.	.
13286	1841	1	The	the	DT
13286	1841	2	yolks	yolk	NNS
13286	1841	3	must	must	MD
13286	1841	4	be	be	VB
13286	1841	5	beaten	beat	VBN
13286	1841	6	to	to	IN
13286	1841	7	a	a	DT
13286	1841	8	thick	thick	JJ
13286	1841	9	cream	cream	NN
13286	1841	10	and	and	CC
13286	1841	11	the	the	DT
13286	1841	12	whites	white	NNS
13286	1841	13	until	until	IN
13286	1841	14	they	-PRON-	PRP
13286	1841	15	are	be	VBP
13286	1841	16	a	a	DT
13286	1841	17	solid	solid	JJ
13286	1841	18	froth	froth	NN
13286	1841	19	.	.	.
13286	1842	1	Sugar	Sugar	NNP
13286	1842	2	tends	tend	VBZ
13286	1842	3	to	to	TO
13286	1842	4	improve	improve	VB
13286	1842	5	the	the	DT
13286	1842	6	texture	texture	NN
13286	1842	7	of	of	IN
13286	1842	8	cakes	cake	NNS
13286	1842	9	,	,	,
13286	1842	10	and	and	CC
13286	1842	11	when	when	WRB
13286	1842	12	cheap	cheap	JJ
13286	1842	13	cakes	cake	NNS
13286	1842	14	are	be	VBP
13286	1842	15	made	make	VBN
13286	1842	16	,	,	,
13286	1842	17	plenty	plenty	JJ
13286	1842	18	should	should	MD
13286	1842	19	be	be	VB
13286	1842	20	used	use	VBN
13286	1842	21	,	,	,
13286	1842	22	provided	provide	VBN
13286	1842	23	that	that	IN
13286	1842	24	the	the	DT
13286	1842	25	cake	cake	NN
13286	1842	26	is	be	VBZ
13286	1842	27	not	not	RB
13286	1842	28	made	make	VBN
13286	1842	29	too	too	RB
13286	1842	30	sweet	sweet	JJ
13286	1842	31	.	.	.
13286	1843	1	It	-PRON-	PRP
13286	1843	2	should	should	MD
13286	1843	3	be	be	VB
13286	1843	4	dissolved	dissolve	VBN
13286	1843	5	before	before	IN
13286	1843	6	being	be	VBG
13286	1843	7	added	add	VBN
13286	1843	8	to	to	IN
13286	1843	9	the	the	DT
13286	1843	10	fat	fat	NN
13286	1843	11	and	and	CC
13286	1843	12	the	the	DT
13286	1843	13	flour	flour	NN
13286	1843	14	.	.	.
13286	1844	1	For	for	IN
13286	1844	2	best	good	JJS
13286	1844	3	cakes	cake	NNS
13286	1844	4	,	,	,
13286	1844	5	and	and	CC
13286	1844	6	all	all	PDT
13286	1844	7	that	that	WDT
13286	1844	8	are	be	VBP
13286	1844	9	required	require	VBN
13286	1844	10	of	of	IN
13286	1844	11	a	a	DT
13286	1844	12	light	light	JJ
13286	1844	13	color	color	NN
13286	1844	14	,	,	,
13286	1844	15	fine	fine	RB
13286	1844	16	-	-	HYPH
13286	1844	17	grained	grain	VBN
13286	1844	18	sugar	sugar	NN
13286	1844	19	should	should	MD
13286	1844	20	be	be	VB
13286	1844	21	used	use	VBN
13286	1844	22	.	.	.
13286	1845	1	With	with	IN
13286	1845	2	coarse	coarse	RB
13286	1845	3	-	-	HYPH
13286	1845	4	grained	grain	VBN
13286	1845	5	sugar	sugar	NN
13286	1845	6	there	there	EX
13286	1845	7	is	be	VBZ
13286	1845	8	danger	danger	NN
13286	1845	9	of	of	IN
13286	1845	10	producing	produce	VBG
13286	1845	11	specks	speck	NNS
13286	1845	12	which	which	WDT
13286	1845	13	show	show	VBP
13286	1845	14	on	on	IN
13286	1845	15	the	the	DT
13286	1845	16	cakes	cake	NNS
13286	1845	17	after	after	IN
13286	1845	18	baking	baking	NN
13286	1845	19	,	,	,
13286	1845	20	unless	unless	IN
13286	1845	21	they	-PRON-	PRP
13286	1845	22	have	have	VBP
13286	1845	23	been	be	VBN
13286	1845	24	made	make	VBN
13286	1845	25	by	by	IN
13286	1845	26	the	the	DT
13286	1845	27	method	method	NN
13286	1845	28	of	of	IN
13286	1845	29	beating	beat	VBG
13286	1845	30	up	up	RP
13286	1845	31	the	the	DT
13286	1845	32	eggs	egg	NNS
13286	1845	33	and	and	CC
13286	1845	34	sugar	sugar	NN
13286	1845	35	together	together	RB
13286	1845	36	with	with	IN
13286	1845	37	a	a	DT
13286	1845	38	beater	beater	NN
13286	1845	39	over	over	IN
13286	1845	40	hot	hot	JJ
13286	1845	41	water	water	NN
13286	1845	42	.	.	.
13286	1846	1	This	this	DT
13286	1846	2	method	method	NN
13286	1846	3	will	will	MD
13286	1846	4	dissolve	dissolve	VB
13286	1846	5	the	the	DT
13286	1846	6	grains	grain	NNS
13286	1846	7	of	of	IN
13286	1846	8	sugar	sugar	NN
13286	1846	9	.	.	.
13286	1847	1	Always	always	RB
13286	1847	2	buy	buy	VBP
13286	1847	3	the	the	DT
13286	1847	4	best	good	JJS
13286	1847	5	fruits	fruit	NNS
13286	1847	6	for	for	IN
13286	1847	7	cake	cake	NN
13286	1847	8	making	making	NN
13286	1847	9	,	,	,
13286	1847	10	as	as	IN
13286	1847	11	they	-PRON-	PRP
13286	1847	12	are	be	VBP
13286	1847	13	sweetest	sweetest	JJ
13286	1847	14	and	and	CC
13286	1847	15	cleanest	clean	JJS
13286	1847	16	.	.	.
13286	1848	1	Currants	currant	NNS
13286	1848	2	and	and	CC
13286	1848	3	sultana	sultana	NN
13286	1848	4	raisins	raisin	NNS
13286	1848	5	for	for	IN
13286	1848	6	cakes	cake	NNS
13286	1848	7	should	should	MD
13286	1848	8	not	not	RB
13286	1848	9	be	be	VB
13286	1848	10	too	too	RB
13286	1848	11	large	large	JJ
13286	1848	12	,	,	,
13286	1848	13	but	but	CC
13286	1848	14	of	of	IN
13286	1848	15	medium	medium	NN
13286	1848	16	size	size	NN
13286	1848	17	,	,	,
13286	1848	18	sweet	sweet	JJ
13286	1848	19	and	and	CC
13286	1848	20	fleshy	fleshy	JJ
13286	1848	21	.	.	.
13286	1849	1	Cheap	cheap	JJ
13286	1849	2	dry	dry	JJ
13286	1849	3	sultanas	sultana	NNS
13286	1849	4	should	should	MD
13286	1849	5	not	not	RB
13286	1849	6	be	be	VB
13286	1849	7	used	use	VBN
13286	1849	8	.	.	.
13286	1850	1	Though	though	IN
13286	1850	2	there	there	EX
13286	1850	3	is	be	VBZ
13286	1850	4	no	no	DT
13286	1850	5	need	need	NN
13286	1850	6	to	to	TO
13286	1850	7	wash	wash	VB
13286	1850	8	sultanas	sultana	NNS
13286	1850	9	,	,	,
13286	1850	10	yet	yet	CC
13286	1850	11	if	if	IN
13286	1850	12	the	the	DT
13286	1850	13	fruit	fruit	NN
13286	1850	14	is	be	VBZ
13286	1850	15	inclined	inclined	JJ
13286	1850	16	to	to	TO
13286	1850	17	be	be	VB
13286	1850	18	very	very	RB
13286	1850	19	dry	dry	JJ
13286	1850	20	,	,	,
13286	1850	21	it	-PRON-	PRP
13286	1850	22	will	will	MD
13286	1850	23	be	be	VB
13286	1850	24	better	well	JJR
13286	1850	25	to	to	TO
13286	1850	26	do	do	VB
13286	1850	27	so	so	RB
13286	1850	28	than	than	IN
13286	1850	29	to	to	TO
13286	1850	30	put	put	VB
13286	1850	31	them	-PRON-	PRP
13286	1850	32	in	in	RP
13286	1850	33	to	to	TO
13286	1850	34	spoil	spoil	VB
13286	1850	35	the	the	DT
13286	1850	36	appearance	appearance	NN
13286	1850	37	and	and	CC
13286	1850	38	the	the	DT
13286	1850	39	flavor	flavor	NN
13286	1850	40	of	of	IN
13286	1850	41	the	the	DT
13286	1850	42	cake	cake	NN
13286	1850	43	.	.	.
13286	1851	1	Currants	currant	NNS
13286	1851	2	always	always	RB
13286	1851	3	should	should	MD
13286	1851	4	be	be	VB
13286	1851	5	washed	wash	VBN
13286	1851	6	,	,	,
13286	1851	7	cleaned	clean	VBN
13286	1851	8	,	,	,
13286	1851	9	and	and	CC
13286	1851	10	dried	dry	VBN
13286	1851	11	before	before	IN
13286	1851	12	using	use	VBG
13286	1851	13	.	.	.
13286	1852	1	Orange	Orange	NNP
13286	1852	2	,	,	,
13286	1852	3	lemon	lemon	NN
13286	1852	4	,	,	,
13286	1852	5	and	and	CC
13286	1852	6	citron	citron	NN
13286	1852	7	peel	peel	NN
13286	1852	8	should	should	MD
13286	1852	9	be	be	VB
13286	1852	10	of	of	IN
13286	1852	11	good	good	JJ
13286	1852	12	color	color	NN
13286	1852	13	and	and	CC
13286	1852	14	flavor	flavor	NN
13286	1852	15	.	.	.
13286	1853	1	They	-PRON-	PRP
13286	1853	2	should	should	MD
13286	1853	3	not	not	RB
13286	1853	4	be	be	VB
13286	1853	5	added	add	VBN
13286	1853	6	to	to	IN
13286	1853	7	cake	cake	NN
13286	1853	8	mixture	mixture	NN
13286	1853	9	in	in	IN
13286	1853	10	chunks	chunk	NNS
13286	1853	11	,	,	,
13286	1853	12	as	as	RB
13286	1853	13	often	often	RB
13286	1853	14	is	be	VBZ
13286	1853	15	done	do	VBN
13286	1853	16	,	,	,
13286	1853	17	but	but	CC
13286	1853	18	should	should	MD
13286	1853	19	be	be	VB
13286	1853	20	in	in	IN
13286	1853	21	long	long	JJ
13286	1853	22	shredded	shredded	JJ
13286	1853	23	pieces	piece	NNS
13286	1853	24	.	.	.
13286	1854	1	Large	large	JJ
13286	1854	2	pieces	piece	NNS
13286	1854	3	of	of	IN
13286	1854	4	peel	peel	NN
13286	1854	5	are	be	VBP
13286	1854	6	sometimes	sometimes	RB
13286	1854	7	the	the	DT
13286	1854	8	cause	cause	NN
13286	1854	9	of	of	IN
13286	1854	10	a	a	DT
13286	1854	11	cake	cake	NN
13286	1854	12	cutting	cut	VBG
13286	1854	13	badly	badly	RB
13286	1854	14	.	.	.
13286	1855	1	In	in	IN
13286	1855	2	making	make	VBG
13286	1855	3	fruit	fruit	NN
13286	1855	4	cakes	cake	NNS
13286	1855	5	add	add	VB
13286	1855	6	the	the	DT
13286	1855	7	fruit	fruit	NN
13286	1855	8	before	before	IN
13286	1855	9	the	the	DT
13286	1855	10	flour	flour	NN
13286	1855	11	,	,	,
13286	1855	12	as	as	IN
13286	1855	13	this	this	DT
13286	1855	14	will	will	MD
13286	1855	15	prevent	prevent	VB
13286	1855	16	it	-PRON-	PRP
13286	1855	17	falling	fall	VBG
13286	1855	18	to	to	IN
13286	1855	19	the	the	DT
13286	1855	20	bottom	bottom	NN
13286	1855	21	.	.	.
13286	1856	1	If	if	IN
13286	1856	2	a	a	DT
13286	1856	3	cake	cake	NN
13286	1856	4	cracks	crack	VBZ
13286	1856	5	open	open	JJ
13286	1856	6	while	while	IN
13286	1856	7	baking	baking	NN
13286	1856	8	,	,	,
13286	1856	9	the	the	DT
13286	1856	10	recipe	recipe	NN
13286	1856	11	contains	contain	VBZ
13286	1856	12	too	too	RB
13286	1856	13	much	much	JJ
13286	1856	14	flour	flour	NN
13286	1856	15	.	.	.
13286	1857	1	There	there	EX
13286	1857	2	are	be	VBP
13286	1857	3	two	two	CD
13286	1857	4	kinds	kind	NNS
13286	1857	5	of	of	IN
13286	1857	6	thick	thick	JJ
13286	1857	7	crusts	crust	NNS
13286	1857	8	which	which	WDT
13286	1857	9	some	some	DT
13286	1857	10	cakes	cake	NNS
13286	1857	11	have	have	VBP
13286	1857	12	.	.	.
13286	1858	1	The	the	DT
13286	1858	2	first	first	JJ
13286	1858	3	of	of	IN
13286	1858	4	these	these	DT
13286	1858	5	is	be	VBZ
13286	1858	6	caused	cause	VBN
13286	1858	7	by	by	IN
13286	1858	8	the	the	DT
13286	1858	9	cake	cake	NN
13286	1858	10	being	be	VBG
13286	1858	11	overbaked	overbake	VBN
13286	1858	12	in	in	IN
13286	1858	13	a	a	DT
13286	1858	14	very	very	RB
13286	1858	15	hot	hot	JJ
13286	1858	16	oven	oven	NN
13286	1858	17	.	.	.
13286	1859	1	Where	where	WRB
13286	1859	2	this	this	DT
13286	1859	3	is	be	VBZ
13286	1859	4	so	so	RB
13286	1859	5	,	,	,
13286	1859	6	the	the	DT
13286	1859	7	cake	cake	NN
13286	1859	8	,	,	,
13286	1859	9	if	if	IN
13286	1859	10	a	a	DT
13286	1859	11	very	very	RB
13286	1859	12	rich	rich	JJ
13286	1859	13	one	one	NN
13286	1859	14	,	,	,
13286	1859	15	has	have	VBZ
13286	1859	16	a	a	DT
13286	1859	17	huge	huge	JJ
13286	1859	18	crack	crack	NN
13286	1859	19	in	in	IN
13286	1859	20	the	the	DT
13286	1859	21	top	top	NN
13286	1859	22	caused	cause	VBN
13286	1859	23	by	by	IN
13286	1859	24	the	the	DT
13286	1859	25	heat	heat	NN
13286	1859	26	of	of	IN
13286	1859	27	the	the	DT
13286	1859	28	oven	oven	NN
13286	1859	29	forming	form	VBG
13286	1859	30	a	a	DT
13286	1859	31	crust	crust	NN
13286	1859	32	before	before	IN
13286	1859	33	the	the	DT
13286	1859	34	inside	inside	NN
13286	1859	35	has	have	VBZ
13286	1859	36	finished	finish	VBN
13286	1859	37	aerating	aerate	VBG
13286	1859	38	;	;	:
13286	1859	39	then	then	RB
13286	1859	40	as	as	IN
13286	1859	41	the	the	DT
13286	1859	42	interior	interior	JJ
13286	1859	43	air	air	NN
13286	1859	44	or	or	CC
13286	1859	45	gas	gas	NN
13286	1859	46	expands	expand	NNS
13286	1859	47	,	,	,
13286	1859	48	it	-PRON-	PRP
13286	1859	49	cracks	crack	VBZ
13286	1859	50	the	the	DT
13286	1859	51	crust	crust	NN
13286	1859	52	to	to	TO
13286	1859	53	escape	escape	VB
13286	1859	54	.	.	.
13286	1860	1	This	this	DT
13286	1860	2	crack	crack	NN
13286	1860	3	spoils	spoil	VBZ
13286	1860	4	the	the	DT
13286	1860	5	appearance	appearance	NN
13286	1860	6	of	of	IN
13286	1860	7	the	the	DT
13286	1860	8	cake	cake	NN
13286	1860	9	,	,	,
13286	1860	10	and	and	CC
13286	1860	11	when	when	WRB
13286	1860	12	cut	cut	VB
13286	1860	13	it	-PRON-	PRP
13286	1860	14	generally	generally	RB
13286	1860	15	will	will	MD
13286	1860	16	be	be	VB
13286	1860	17	found	find	VBN
13286	1860	18	to	to	TO
13286	1860	19	be	be	VB
13286	1860	20	close	close	JJ
13286	1860	21	and	and	CC
13286	1860	22	heavy	heavy	JJ
13286	1860	23	in	in	IN
13286	1860	24	texture	texture	NN
13286	1860	25	.	.	.
13286	1861	1	To	to	TO
13286	1861	2	guard	guard	VB
13286	1861	3	against	against	IN
13286	1861	4	this	this	DT
13286	1861	5	it	-PRON-	PRP
13286	1861	6	is	be	VBZ
13286	1861	7	necessary	necessary	JJ
13286	1861	8	to	to	TO
13286	1861	9	bake	bake	VB
13286	1861	10	them	-PRON-	PRP
13286	1861	11	at	at	IN
13286	1861	12	a	a	DT
13286	1861	13	suitable	suitable	JJ
13286	1861	14	temperature	temperature	NN
13286	1861	15	,	,	,
13286	1861	16	noting	note	VBG
13286	1861	17	that	that	IN
13286	1861	18	the	the	DT
13286	1861	19	richer	rich	JJR
13286	1861	20	the	the	DT
13286	1861	21	cake	cake	NN
13286	1861	22	the	the	DT
13286	1861	23	longer	long	JJR
13286	1861	24	the	the	DT
13286	1861	25	fruit	fruit	NN
13286	1861	26	takes	take	VBZ
13286	1861	27	to	to	TO
13286	1861	28	bake	bake	VB
13286	1861	29	.	.	.
13286	1862	1	The	the	DT
13286	1862	2	second	second	JJ
13286	1862	3	kind	kind	NN
13286	1862	4	of	of	IN
13286	1862	5	thick	thick	JJ
13286	1862	6	crust	crust	NN
13286	1862	7	referred	refer	VBN
13286	1862	8	to	to	IN
13286	1862	9	may	may	MD
13286	1862	10	only	only	RB
13286	1862	11	be	be	VB
13286	1862	12	on	on	IN
13286	1862	13	top	top	NN
13286	1862	14	of	of	IN
13286	1862	15	the	the	DT
13286	1862	16	cake	cake	NN
13286	1862	17	,	,	,
13286	1862	18	and	and	CC
13286	1862	19	in	in	IN
13286	1862	20	this	this	DT
13286	1862	21	case	case	NN
13286	1862	22	may	may	MD
13286	1862	23	be	be	VB
13286	1862	24	caused	cause	VBN
13286	1862	25	by	by	IN
13286	1862	26	an	an	DT
13286	1862	27	excess	excess	NN
13286	1862	28	of	of	IN
13286	1862	29	fat	fat	NN
13286	1862	30	and	and	CC
13286	1862	31	sugar	sugar	NN
13286	1862	32	being	be	VBG
13286	1862	33	mixed	mix	VBN
13286	1862	34	together	together	RB
13286	1862	35	,	,	,
13286	1862	36	or	or	CC
13286	1862	37	otherwise	otherwise	RB
13286	1862	38	insufficient	insufficient	JJ
13286	1862	39	flour	flour	NN
13286	1862	40	.	.	.
13286	1863	1	In	in	IN
13286	1863	2	this	this	DT
13286	1863	3	case	case	NN
13286	1863	4	the	the	DT
13286	1863	5	mixture	mixture	NN
13286	1863	6	will	will	MD
13286	1863	7	not	not	RB
13286	1863	8	bake	bake	VB
13286	1863	9	,	,	,
13286	1863	10	but	but	CC
13286	1863	11	only	only	RB
13286	1863	12	forms	form	VBZ
13286	1863	13	a	a	DT
13286	1863	14	kind	kind	NN
13286	1863	15	of	of	IN
13286	1863	16	syrup	syrup	NN
13286	1863	17	in	in	IN
13286	1863	18	the	the	DT
13286	1863	19	oven	oven	NN
13286	1863	20	,	,	,
13286	1863	21	and	and	CC
13286	1863	22	the	the	DT
13286	1863	23	cake	cake	NN
13286	1863	24	sinks	sink	NNS
13286	1863	25	in	in	IN
13286	1863	26	the	the	DT
13286	1863	27	center	center	NN
13286	1863	28	.	.	.
13286	1864	1	A	a	DT
13286	1864	2	cake	cake	NN
13286	1864	3	made	make	VBN
13286	1864	4	under	under	IN
13286	1864	5	such	such	JJ
13286	1864	6	conditions	condition	NNS
13286	1864	7	would	would	MD
13286	1864	8	have	have	VB
13286	1864	9	a	a	DT
13286	1864	10	thick	thick	JJ
13286	1864	11	shiny	shiny	JJ
13286	1864	12	crust	crust	NN
13286	1864	13	,	,	,
13286	1864	14	and	and	CC
13286	1864	15	be	be	VB
13286	1864	16	liable	liable	JJ
13286	1864	17	to	to	TO
13286	1864	18	crumble	crumble	VB
13286	1864	19	when	when	WRB
13286	1864	20	touched	touch	VBN
13286	1864	21	.	.	.
13286	1865	1	The	the	DT
13286	1865	2	inside	inside	NN
13286	1865	3	of	of	IN
13286	1865	4	the	the	DT
13286	1865	5	cake	cake	NN
13286	1865	6	would	would	MD
13286	1865	7	be	be	VB
13286	1865	8	heavy	heavy	JJ
13286	1865	9	,	,	,
13286	1865	10	having	have	VBG
13286	1865	11	more	more	JJR
13286	1865	12	the	the	DT
13286	1865	13	appearance	appearance	NN
13286	1865	14	of	of	IN
13286	1865	15	pudding	pudding	NN
13286	1865	16	than	than	IN
13286	1865	17	cake	cake	NN
13286	1865	18	.	.	.
13286	1866	1	Successful	successful	JJ
13286	1866	2	cake	cake	NN
13286	1866	3	making	making	NN
13286	1866	4	means	mean	VBZ
13286	1866	5	constant	constant	JJ
13286	1866	6	care	care	NN
13286	1866	7	.	.	.
13286	1867	1	In	in	IN
13286	1867	2	recipes	recipe	NNS
13286	1867	3	in	in	IN
13286	1867	4	which	which	WDT
13286	1867	5	milk	milk	NN
13286	1867	6	is	be	VBZ
13286	1867	7	used	use	VBN
13286	1867	8	as	as	IN
13286	1867	9	one	one	CD
13286	1867	10	ingredient	ingredient	NN
13286	1867	11	,	,	,
13286	1867	12	either	either	CC
13286	1867	13	sweet	sweet	JJ
13286	1867	14	or	or	CC
13286	1867	15	buttermilk	buttermilk	NN
13286	1867	16	may	may	MD
13286	1867	17	be	be	VB
13286	1867	18	used	use	VBN
13286	1867	19	but	but	CC
13286	1867	20	not	not	RB
13286	1867	21	a	a	DT
13286	1867	22	mixture	mixture	NN
13286	1867	23	of	of	IN
13286	1867	24	both	both	DT
13286	1867	25	.	.	.
13286	1868	1	Buttermilk	Buttermilk	NNP
13286	1868	2	makes	make	VBZ
13286	1868	3	a	a	DT
13286	1868	4	light	light	NN
13286	1868	5	,	,	,
13286	1868	6	spongy	spongy	JJ
13286	1868	7	cake	cake	NN
13286	1868	8	,	,	,
13286	1868	9	and	and	CC
13286	1868	10	sweet	sweet	JJ
13286	1868	11	milk	milk	NN
13286	1868	12	makes	make	VBZ
13286	1868	13	a	a	DT
13286	1868	14	cake	cake	NN
13286	1868	15	which	which	WDT
13286	1868	16	cuts	cut	VBZ
13286	1868	17	like	like	IN
13286	1868	18	pound	pound	NN
13286	1868	19	cake	cake	NN
13286	1868	20	.	.	.
13286	1869	1	_	_	NNP
13286	1869	2	In	in	IN
13286	1869	3	creaming	cream	VBG
13286	1869	4	shortening	shortening	NN
13286	1869	5	and	and	CC
13286	1869	6	sugar	sugar	NN
13286	1869	7	,	,	,
13286	1869	8	when	when	WRB
13286	1869	9	the	the	DT
13286	1869	10	shortening	shortening	NN
13286	1869	11	is	be	VBZ
13286	1869	12	too	too	RB
13286	1869	13	hard	hard	JJ
13286	1869	14	to	to	TO
13286	1869	15	blend	blend	VB
13286	1869	16	easily	easily	RB
13286	1869	17	warm	warm	VB
13286	1869	18	the	the	DT
13286	1869	19	bowl	bowl	NN
13286	1869	20	slightly	slightly	RB
13286	1869	21	,	,	,
13286	1869	22	but	but	CC
13286	1869	23	do	do	VBP
13286	1869	24	not	not	RB
13286	1869	25	heat	heat	VB
13286	1869	26	the	the	DT
13286	1869	27	shortening	shortening	NN
13286	1869	28	,	,	,
13286	1869	29	as	as	IN
13286	1869	30	this	this	DT
13286	1869	31	will	will	MD
13286	1869	32	change	change	VB
13286	1869	33	both	both	CC
13286	1869	34	the	the	DT
13286	1869	35	flavor	flavor	NN
13286	1869	36	and	and	CC
13286	1869	37	texture	texture	NN
13286	1869	38	of	of	IN
13286	1869	39	the	the	DT
13286	1869	40	cake	cake	NN
13286	1869	41	.	.	.
13286	1869	42	_	_	NNP
13286	1869	43	For	for	IN
13286	1869	44	small	small	JJ
13286	1869	45	cakes	cake	NNS
13286	1869	46	have	have	VBP
13286	1869	47	a	a	DT
13286	1869	48	quick	quick	JJ
13286	1869	49	oven	oven	NN
13286	1869	50	,	,	,
13286	1869	51	so	so	IN
13286	1869	52	that	that	IN
13286	1869	53	they	-PRON-	PRP
13286	1869	54	set	set	VBP
13286	1869	55	right	right	RB
13286	1869	56	through	through	RB
13286	1869	57	,	,	,
13286	1869	58	and	and	CC
13286	1869	59	the	the	DT
13286	1869	60	inside	inside	NN
13286	1869	61	is	be	VBZ
13286	1869	62	baked	bake	VBN
13286	1869	63	by	by	IN
13286	1869	64	the	the	DT
13286	1869	65	time	time	NN
13286	1869	66	the	the	DT
13286	1869	67	outside	outside	NN
13286	1869	68	is	be	VBZ
13286	1869	69	browned	brown	VBN
13286	1869	70	.	.	.
13286	1870	1	For	for	IN
13286	1870	2	all	all	DT
13286	1870	3	large	large	JJ
13286	1870	4	cakes	cake	NNS
13286	1870	5	have	have	VBP
13286	1870	6	a	a	DT
13286	1870	7	quick	quick	JJ
13286	1870	8	oven	oven	NN
13286	1870	9	at	at	IN
13286	1870	10	first	first	RB
13286	1870	11	,	,	,
13286	1870	12	to	to	TO
13286	1870	13	raise	raise	VB
13286	1870	14	them	-PRON-	PRP
13286	1870	15	nicely	nicely	RB
13286	1870	16	and	and	CC
13286	1870	17	prevent	prevent	VB
13286	1870	18	the	the	DT
13286	1870	19	fruit	fruit	NN
13286	1870	20	sinking	sink	VBG
13286	1870	21	to	to	IN
13286	1870	22	the	the	DT
13286	1870	23	bottom	bottom	NN
13286	1870	24	.	.	.
13286	1871	1	The	the	DT
13286	1871	2	oven	oven	NN
13286	1871	3	then	then	RB
13286	1871	4	should	should	MD
13286	1871	5	be	be	VB
13286	1871	6	allowed	allow	VBN
13286	1871	7	to	to	TO
13286	1871	8	become	become	VB
13286	1871	9	slower	slow	JJR
13286	1871	10	to	to	TO
13286	1871	11	fire	fire	VB
13286	1871	12	the	the	DT
13286	1871	13	cakes	cake	NNS
13286	1871	14	thoroughly	thoroughly	RB
13286	1871	15	.	.	.
13286	1872	1	Cake	cake	NN
13286	1872	2	must	must	MD
13286	1872	3	not	not	RB
13286	1872	4	be	be	VB
13286	1872	5	hurried	hurry	VBN
13286	1872	6	.	.	.
13286	1873	1	Keep	keep	VB
13286	1873	2	the	the	DT
13286	1873	3	oven	oven	NN
13286	1873	4	steady	steady	JJ
13286	1873	5	though	though	IN
13286	1873	6	slow	slow	JJ
13286	1873	7	,	,	,
13286	1873	8	and	and	CC
13286	1873	9	after	after	IN
13286	1873	10	putting	put	VBG
13286	1873	11	a	a	DT
13286	1873	12	large	large	JJ
13286	1873	13	cake	cake	NN
13286	1873	14	into	into	IN
13286	1873	15	it	-PRON-	PRP
13286	1873	16	do	do	VBP
13286	1873	17	not	not	RB
13286	1873	18	open	open	VB
13286	1873	19	the	the	DT
13286	1873	20	door	door	NN
13286	1873	21	for	for	IN
13286	1873	22	at	at	RB
13286	1873	23	least	least	RBS
13286	1873	24	twenty	twenty	CD
13286	1873	25	minutes	minute	NNS
13286	1873	26	.	.	.
13286	1874	1	During	during	IN
13286	1874	2	baking	baking	NN
13286	1874	3	,	,	,
13286	1874	4	do	do	VBP
13286	1874	5	not	not	RB
13286	1874	6	open	open	VB
13286	1874	7	the	the	DT
13286	1874	8	door	door	NN
13286	1874	9	unnecessarily	unnecessarily	RB
13286	1874	10	,	,	,
13286	1874	11	or	or	CC
13286	1874	12	in	in	IN
13286	1874	13	fact	fact	NN
13286	1874	14	do	do	VB
13286	1874	15	anything	anything	NN
13286	1874	16	to	to	TO
13286	1874	17	jar	jar	VB
13286	1874	18	the	the	DT
13286	1874	19	cake	cake	NN
13286	1874	20	lest	lest	IN
13286	1874	21	the	the	DT
13286	1874	22	little	little	JJ
13286	1874	23	bubbles	bubble	NNS
13286	1874	24	formed	form	VBN
13286	1874	25	by	by	IN
13286	1874	26	the	the	DT
13286	1874	27	action	action	NN
13286	1874	28	of	of	IN
13286	1874	29	the	the	DT
13286	1874	30	baking	baking	NN
13286	1874	31	powder	powder	NN
13286	1874	32	burst	burst	NNP
13286	1874	33	,	,	,
13286	1874	34	causing	cause	VBG
13286	1874	35	the	the	DT
13286	1874	36	gas	gas	NN
13286	1874	37	to	to	TO
13286	1874	38	escape	escape	VB
13286	1874	39	and	and	CC
13286	1874	40	the	the	DT
13286	1874	41	cake	cake	NN
13286	1874	42	to	to	TO
13286	1874	43	sink	sink	VB
13286	1874	44	.	.	.
13286	1875	1	This	this	DT
13286	1875	2	produces	produce	VBZ
13286	1875	3	what	what	WP
13286	1875	4	is	be	VBZ
13286	1875	5	known	know	VBN
13286	1875	6	as	as	IN
13286	1875	7	a	a	DT
13286	1875	8	"	"	``
13286	1875	9	sad	sad	JJ
13286	1875	10	"	"	''
13286	1875	11	cake	cake	NN
13286	1875	12	,	,	,
13286	1875	13	but	but	CC
13286	1875	14	refers	refer	VBZ
13286	1875	15	probably	probably	RB
13286	1875	16	to	to	IN
13286	1875	17	the	the	DT
13286	1875	18	state	state	NN
13286	1875	19	of	of	IN
13286	1875	20	mind	mind	NN
13286	1875	21	of	of	IN
13286	1875	22	the	the	DT
13286	1875	23	cook	cook	NN
13286	1875	24	.	.	.
13286	1876	1	A	a	DT
13286	1876	2	very	very	RB
13286	1876	3	light	light	JJ
13286	1876	4	cake	cake	NN
13286	1876	5	put	put	VBN
13286	1876	6	into	into	IN
13286	1876	7	a	a	DT
13286	1876	8	quick	quick	JJ
13286	1876	9	oven	oven	NN
13286	1876	10	'	'	''
13286	1876	11	rises	rise	VBZ
13286	1876	12	rapidly	rapidly	RB
13286	1876	13	round	round	IN
13286	1876	14	the	the	DT
13286	1876	15	sides	side	NNS
13286	1876	16	,	,	,
13286	1876	17	but	but	CC
13286	1876	18	leaves	leave	VBZ
13286	1876	19	a	a	DT
13286	1876	20	hollow	hollow	NN
13286	1876	21	in	in	IN
13286	1876	22	the	the	DT
13286	1876	23	middle	middle	NN
13286	1876	24	.	.	.
13286	1877	1	If	if	IN
13286	1877	2	a	a	DT
13286	1877	3	cake	cake	NN
13286	1877	4	is	be	VBZ
13286	1877	5	made	make	VBN
13286	1877	6	too	too	RB
13286	1877	7	light	light	JJ
13286	1877	8	with	with	IN
13286	1877	9	eggs	egg	NNS
13286	1877	10	or	or	CC
13286	1877	11	powder	powder	NN
13286	1877	12	and	and	CC
13286	1877	13	an	an	DT
13286	1877	14	insufficient	insufficient	JJ
13286	1877	15	quantity	quantity	NN
13286	1877	16	of	of	IN
13286	1877	17	flour	flour	NN
13286	1877	18	is	be	VBZ
13286	1877	19	added	add	VBN
13286	1877	20	it	-PRON-	PRP
13286	1877	21	will	will	MD
13286	1877	22	drop	drop	VB
13286	1877	23	in	in	IN
13286	1877	24	the	the	DT
13286	1877	25	center	center	NN
13286	1877	26	.	.	.
13286	1878	1	Another	another	DT
13286	1878	2	frequent	frequent	JJ
13286	1878	3	cause	cause	NN
13286	1878	4	is	be	VBZ
13286	1878	5	the	the	DT
13286	1878	6	moving	moving	NN
13286	1878	7	of	of	IN
13286	1878	8	cakes	cake	NNS
13286	1878	9	while	while	IN
13286	1878	10	in	in	IN
13286	1878	11	the	the	DT
13286	1878	12	oven	oven	NN
13286	1878	13	before	before	IN
13286	1878	14	the	the	DT
13286	1878	15	mixture	mixture	NN
13286	1878	16	has	have	VBZ
13286	1878	17	set	set	VBN
13286	1878	18	properly	properly	RB
13286	1878	19	.	.	.
13286	1879	1	The	the	DT
13286	1879	2	same	same	JJ
13286	1879	3	defect	defect	NN
13286	1879	4	is	be	VBZ
13286	1879	5	produced	produce	VBN
13286	1879	6	if	if	IN
13286	1879	7	the	the	DT
13286	1879	8	cakes	cake	NNS
13286	1879	9	are	be	VBP
13286	1879	10	removed	remove	VBN
13286	1879	11	from	from	IN
13286	1879	12	the	the	DT
13286	1879	13	oven	oven	NN
13286	1879	14	before	before	IN
13286	1879	15	being	be	VBG
13286	1879	16	baked	bake	VBN
13286	1879	17	sufficiently	sufficiently	RB
13286	1879	18	.	.	.
13286	1880	1	When	when	WRB
13286	1880	2	a	a	DT
13286	1880	3	cake	cake	NN
13286	1880	4	batter	batter	NN
13286	1880	5	curdles	curdle	NNS
13286	1880	6	,	,	,
13286	1880	7	the	the	DT
13286	1880	8	texture	texture	NN
13286	1880	9	will	will	MD
13286	1880	10	not	not	RB
13286	1880	11	be	be	VB
13286	1880	12	so	so	RB
13286	1880	13	even	even	RB
13286	1880	14	as	as	IN
13286	1880	15	if	if	IN
13286	1880	16	the	the	DT
13286	1880	17	curdling	curdling	NN
13286	1880	18	had	have	VBD
13286	1880	19	not	not	RB
13286	1880	20	taken	take	VBN
13286	1880	21	place	place	NN
13286	1880	22	.	.	.
13286	1881	1	Sometimes	sometimes	RB
13286	1881	2	the	the	DT
13286	1881	3	mixture	mixture	NN
13286	1881	4	will	will	MD
13286	1881	5	curdle	curdle	VB
13286	1881	6	through	through	IN
13286	1881	7	the	the	DT
13286	1881	8	eggs	egg	NNS
13286	1881	9	being	be	VBG
13286	1881	10	added	add	VBN
13286	1881	11	too	too	RB
13286	1881	12	quickly	quickly	RB
13286	1881	13	,	,	,
13286	1881	14	or	or	CC
13286	1881	15	if	if	IN
13286	1881	16	the	the	DT
13286	1881	17	shortening	shortening	NN
13286	1881	18	contains	contain	VBZ
13286	1881	19	too	too	RB
13286	1881	20	much	much	JJ
13286	1881	21	water	water	NN
13286	1881	22	.	.	.
13286	1882	1	This	this	DT
13286	1882	2	forms	form	VBZ
13286	1882	3	a	a	DT
13286	1882	4	syrup	syrup	NN
13286	1882	5	with	with	IN
13286	1882	6	the	the	DT
13286	1882	7	sugar	sugar	NN
13286	1882	8	,	,	,
13286	1882	9	and	and	CC
13286	1882	10	after	after	IN
13286	1882	11	a	a	DT
13286	1882	12	certain	certain	JJ
13286	1882	13	quantity	quantity	NN
13286	1882	14	of	of	IN
13286	1882	15	eggs	egg	NNS
13286	1882	16	have	have	VBP
13286	1882	17	been	be	VBN
13286	1882	18	added	add	VBN
13286	1882	19	the	the	DT
13286	1882	20	batter	batter	NN
13286	1882	21	will	will	MD
13286	1882	22	slip	slip	VB
13286	1882	23	and	and	CC
13286	1882	24	slide	slide	VB
13286	1882	25	about	about	IN
13286	1882	26	,	,	,
13286	1882	27	and	and	CC
13286	1882	28	will	will	MD
13286	1882	29	not	not	RB
13286	1882	30	unite	unite	VB
13286	1882	31	with	with	IN
13286	1882	32	the	the	DT
13286	1882	33	other	other	JJ
13286	1882	34	ingredients	ingredient	NNS
13286	1882	35	.	.	.
13286	1883	1	Weak	weak	JJ
13286	1883	2	,	,	,
13286	1883	3	watery	watery	JJ
13286	1883	4	eggs	egg	NNS
13286	1883	5	are	be	VBP
13286	1883	6	another	another	DT
13286	1883	7	cause	cause	NN
13286	1883	8	of	of	IN
13286	1883	9	this	this	DT
13286	1883	10	happening	happening	NN
13286	1883	11	;	;	:
13286	1883	12	and	and	CC
13286	1883	13	although	although	IN
13286	1883	14	this	this	DT
13286	1883	15	may	may	MD
13286	1883	16	be	be	VB
13286	1883	17	checked	check	VBN
13286	1883	18	by	by	IN
13286	1883	19	adding	add	VBG
13286	1883	20	a	a	DT
13286	1883	21	little	little	JJ
13286	1883	22	flour	flour	NN
13286	1883	23	at	at	IN
13286	1883	24	the	the	DT
13286	1883	25	right	right	JJ
13286	1883	26	time	time	NN
13286	1883	27	,	,	,
13286	1883	28	yet	yet	CC
13286	1883	29	the	the	DT
13286	1883	30	cake	cake	NN
13286	1883	31	would	would	MD
13286	1883	32	be	be	VB
13286	1883	33	better	well	JJR
13286	1883	34	if	if	IN
13286	1883	35	it	-PRON-	PRP
13286	1883	36	were	be	VBD
13286	1883	37	unnecessary	unnecessary	JJ
13286	1883	38	to	to	TO
13286	1883	39	add	add	VB
13286	1883	40	any	any	DT
13286	1883	41	flour	flour	NN
13286	1883	42	until	until	IN
13286	1883	43	all	all	PDT
13286	1883	44	the	the	DT
13286	1883	45	eggs	egg	NNS
13286	1883	46	had	have	VBD
13286	1883	47	been	be	VBN
13286	1883	48	beaten	beat	VBN
13286	1883	49	in	in	IN
13286	1883	50	,	,	,
13286	1883	51	that	that	RB
13286	1883	52	is	is	RB
13286	1883	53	,	,	,
13286	1883	54	if	if	IN
13286	1883	55	the	the	DT
13286	1883	56	batter	batter	NN
13286	1883	57	had	have	VBD
13286	1883	58	not	not	RB
13286	1883	59	curdled	curdle	VBN
13286	1883	60	.	.	.
13286	1884	1	Before	before	IN
13286	1884	2	turning	turn	VBG
13286	1884	3	out	out	RP
13286	1884	4	a	a	DT
13286	1884	5	cake	cake	NN
13286	1884	6	allow	allow	VB
13286	1884	7	it	-PRON-	PRP
13286	1884	8	to	to	TO
13286	1884	9	remain	remain	VB
13286	1884	10	in	in	IN
13286	1884	11	the	the	DT
13286	1884	12	tin	tin	NN
13286	1884	13	for	for	IN
13286	1884	14	a	a	DT
13286	1884	15	few	few	JJ
13286	1884	16	minutes	minute	NNS
13286	1884	17	.	.	.
13286	1885	1	It	-PRON-	PRP
13286	1885	2	is	be	VBZ
13286	1885	3	best	good	JJS
13286	1885	4	to	to	TO
13286	1885	5	lay	lay	VB
13286	1885	6	it	-PRON-	PRP
13286	1885	7	on	on	IN
13286	1885	8	a	a	DT
13286	1885	9	wire	wire	NN
13286	1885	10	cake	cake	NN
13286	1885	11	stand	stand	NN
13286	1885	12	,	,	,
13286	1885	13	or	or	CC
13286	1885	14	lay	lie	VBD
13286	1885	15	it	-PRON-	PRP
13286	1885	16	on	on	IN
13286	1885	17	a	a	DT
13286	1885	18	sieve	sieve	NN
13286	1885	19	;	;	:
13286	1885	20	but	but	CC
13286	1885	21	if	if	IN
13286	1885	22	you	-PRON-	PRP
13286	1885	23	do	do	VBP
13286	1885	24	not	not	RB
13286	1885	25	possess	possess	VB
13286	1885	26	these	these	DT
13286	1885	27	,	,	,
13286	1885	28	a	a	DT
13286	1885	29	loosely	loosely	RB
13286	1885	30	made	make	VBN
13286	1885	31	basket	basket	NN
13286	1885	32	turned	turn	VBD
13286	1885	33	upside	upside	RB
13286	1885	34	down	down	RB
13286	1885	35	will	will	MD
13286	1885	36	do	do	VB
13286	1885	37	.	.	.
13286	1886	1	If	if	IN
13286	1886	2	the	the	DT
13286	1886	3	cake	cake	NN
13286	1886	4	will	will	MD
13286	1886	5	not	not	RB
13286	1886	6	turn	turn	VB
13286	1886	7	out	out	IN
13286	1886	8	of	of	IN
13286	1886	9	the	the	DT
13286	1886	10	tin	tin	NN
13286	1886	11	easily	easily	RB
13286	1886	12	,	,	,
13286	1886	13	rest	rest	VB
13286	1886	14	it	-PRON-	PRP
13286	1886	15	on	on	IN
13286	1886	16	its	-PRON-	PRP$
13286	1886	17	side	side	NN
13286	1886	18	,	,	,
13286	1886	19	turning	turn	VBG
13286	1886	20	it	-PRON-	PRP
13286	1886	21	round	round	RB
13286	1886	22	in	in	IN
13286	1886	23	a	a	DT
13286	1886	24	couple	couple	NN
13286	1886	25	of	of	IN
13286	1886	26	minutes	minute	NNS
13286	1886	27	and	and	CC
13286	1886	28	it	-PRON-	PRP
13286	1886	29	may	may	MD
13286	1886	30	loosen	loosen	VB
13286	1886	31	,	,	,
13286	1886	32	if	if	IN
13286	1886	33	not	not	RB
13286	1886	34	,	,	,
13286	1886	35	pass	pass	VB
13286	1886	36	a	a	DT
13286	1886	37	knife	knife	NN
13286	1886	38	round	round	IN
13286	1886	39	the	the	DT
13286	1886	40	edge	edge	NN
13286	1886	41	,	,	,
13286	1886	42	turn	turn	VB
13286	1886	43	the	the	DT
13286	1886	44	cake	cake	NN
13286	1886	45	over	over	RP
13286	1886	46	on	on	IN
13286	1886	47	a	a	DT
13286	1886	48	clean	clean	JJ
13286	1886	49	cloth	cloth	NN
13286	1886	50	,	,	,
13286	1886	51	and	and	CC
13286	1886	52	let	let	VB
13286	1886	53	it	-PRON-	PRP
13286	1886	54	stand	stand	VB
13286	1886	55	a	a	DT
13286	1886	56	few	few	JJ
13286	1886	57	minutes	minute	NNS
13286	1886	58	.	.	.
13286	1887	1	Do	do	VBP
13286	1887	2	not	not	RB
13286	1887	3	place	place	VB
13286	1887	4	cakes	cake	NNS
13286	1887	5	in	in	IN
13286	1887	6	a	a	DT
13286	1887	7	cold	cold	JJ
13286	1887	8	place	place	NN
13286	1887	9	or	or	CC
13286	1887	10	at	at	IN
13286	1887	11	an	an	DT
13286	1887	12	open	open	JJ
13286	1887	13	window	window	NN
13286	1887	14	,	,	,
13286	1887	15	or	or	CC
13286	1887	16	the	the	DT
13286	1887	17	steam	steam	NN
13286	1887	18	will	will	MD
13286	1887	19	condense	condense	VB
13286	1887	20	and	and	CC
13286	1887	21	make	make	VB
13286	1887	22	them	-PRON-	PRP
13286	1887	23	heavy	heavy	JJ
13286	1887	24	.	.	.
13286	1888	1	A	a	DT
13286	1888	2	rich	rich	JJ
13286	1888	3	cake	cake	NN
13286	1888	4	improves	improve	VBZ
13286	1888	5	in	in	IN
13286	1888	6	flavor	flavor	NN
13286	1888	7	and	and	CC
13286	1888	8	becomes	become	VBZ
13286	1888	9	softer	soft	JJR
13286	1888	10	with	with	IN
13286	1888	11	keeping	keep	VBG
13286	1888	12	(	(	-LRB-
13286	1888	13	from	from	IN
13286	1888	14	2	2	CD
13286	1888	15	to	to	IN
13286	1888	16	6	6	CD
13286	1888	17	weeks	week	NNS
13286	1888	18	,	,	,
13286	1888	19	according	accord	VBG
13286	1888	20	to	to	IN
13286	1888	21	quality	quality	NN
13286	1888	22	)	)	-RRB-
13286	1888	23	before	before	IN
13286	1888	24	cutting	cut	VBG
13286	1888	25	.	.	.
13286	1889	1	Wrap	wrap	NN
13286	1889	2	,	,	,
13286	1889	3	when	when	WRB
13286	1889	4	cold	cold	JJ
13286	1889	5	,	,	,
13286	1889	6	first	first	RB
13286	1889	7	in	in	IN
13286	1889	8	a	a	DT
13286	1889	9	clean	clean	JJ
13286	1889	10	towel	towel	NN
13286	1889	11	,	,	,
13286	1889	12	then	then	RB
13286	1889	13	in	in	IN
13286	1889	14	paper	paper	NN
13286	1889	15	.	.	.
13286	1890	1	After	after	IN
13286	1890	2	a	a	DT
13286	1890	3	week	week	NN
13286	1890	4	remove	remove	VBP
13286	1890	5	the	the	DT
13286	1890	6	paper	paper	NN
13286	1890	7	and	and	CC
13286	1890	8	put	put	VBD
13286	1890	9	the	the	DT
13286	1890	10	cake	cake	NN
13286	1890	11	into	into	IN
13286	1890	12	a	a	DT
13286	1890	13	tin	tin	NN
13286	1890	14	wrapped	wrap	VBN
13286	1890	15	in	in	IN
13286	1890	16	the	the	DT
13286	1890	17	towel	towel	NN
13286	1890	18	.	.	.
13286	1891	1	Small	small	JJ
13286	1891	2	cakes	cake	NNS
13286	1891	3	may	may	MD
13286	1891	4	be	be	VB
13286	1891	5	baked	bake	VBN
13286	1891	6	in	in	IN
13286	1891	7	tiny	tiny	JJ
13286	1891	8	molds	mold	NNS
13286	1891	9	or	or	CC
13286	1891	10	tins	tin	NNS
13286	1891	11	,	,	,
13286	1891	12	or	or	CC
13286	1891	13	baked	bake	VBD
13286	1891	14	in	in	IN
13286	1891	15	a	a	DT
13286	1891	16	flat	flat	JJ
13286	1891	17	sheet	sheet	NN
13286	1891	18	,	,	,
13286	1891	19	and	and	CC
13286	1891	20	then	then	RB
13286	1891	21	cut	cut	VBD
13286	1891	22	out	out	RP
13286	1891	23	into	into	IN
13286	1891	24	squares	square	NNS
13286	1891	25	,	,	,
13286	1891	26	diamonds	diamond	NNS
13286	1891	27	or	or	CC
13286	1891	28	rounds	round	NNS
13286	1891	29	.	.	.
13286	1892	1	Then	then	RB
13286	1892	2	they	-PRON-	PRP
13286	1892	3	can	can	MD
13286	1892	4	be	be	VB
13286	1892	5	frosted	frost	VBN
13286	1892	6	or	or	CC
13286	1892	7	coated	coat	VBN
13286	1892	8	with	with	IN
13286	1892	9	cream	cream	NN
13286	1892	10	and	and	CC
13286	1892	11	decorated	decorate	VBN
13286	1892	12	with	with	IN
13286	1892	13	cherries	cherry	NNS
13286	1892	14	or	or	CC
13286	1892	15	other	other	JJ
13286	1892	16	crystallized	crystallized	JJ
13286	1892	17	fruits	fruit	NNS
13286	1892	18	.	.	.
13286	1893	1	If	if	IN
13286	1893	2	a	a	DT
13286	1893	3	real	real	JJ
13286	1893	4	distinction	distinction	NN
13286	1893	5	is	be	VBZ
13286	1893	6	desired	desire	VBN
13286	1893	7	,	,	,
13286	1893	8	they	-PRON-	PRP
13286	1893	9	may	may	MD
13286	1893	10	be	be	VB
13286	1893	11	placed	place	VBN
13286	1893	12	in	in	IN
13286	1893	13	tiny	tiny	JJ
13286	1893	14	crinkled	crinkled	JJ
13286	1893	15	paper	paper	NN
13286	1893	16	cases	case	NNS
13286	1893	17	,	,	,
13286	1893	18	bought	buy	VBN
13286	1893	19	by	by	IN
13286	1893	20	the	the	DT
13286	1893	21	hundred	hundred	CD
13286	1893	22	at	at	IN
13286	1893	23	a	a	DT
13286	1893	24	trifling	trifling	NN
13286	1893	25	cost	cost	NN
13286	1893	26	.	.	.
13286	1894	1	Cake	cake	NN
13286	1894	2	tins	tin	NNS
13286	1894	3	should	should	MD
13286	1894	4	be	be	VB
13286	1894	5	greased	grease	VBN
13286	1894	6	with	with	IN
13286	1894	7	Crisco	Crisco	NNP
13286	1894	8	and	and	CC
13286	1894	9	dredged	dredge	VBN
13286	1894	10	with	with	IN
13286	1894	11	flour	flour	NN
13286	1894	12	,	,	,
13286	1894	13	the	the	DT
13286	1894	14	superfluous	superfluous	JJ
13286	1894	15	flour	flour	NN
13286	1894	16	shaken	shake	VBN
13286	1894	17	out	out	RP
13286	1894	18	,	,	,
13286	1894	19	or	or	CC
13286	1894	20	they	-PRON-	PRP
13286	1894	21	can	can	MD
13286	1894	22	be	be	VB
13286	1894	23	fitted	fit	VBN
13286	1894	24	with	with	IN
13286	1894	25	paper	paper	NN
13286	1894	26	which	which	WDT
13286	1894	27	has	have	VBZ
13286	1894	28	been	be	VBN
13286	1894	29	greased	grease	VBN
13286	1894	30	with	with	IN
13286	1894	31	Crisco	Crisco	NNP
13286	1894	32	.	.	.
13286	1895	1	When	when	WRB
13286	1895	2	creaming	cream	VBG
13286	1895	3	Crisco	Crisco	NNP
13286	1895	4	and	and	CC
13286	1895	5	sugar	sugar	NN
13286	1895	6	,	,	,
13286	1895	7	do	do	VBP
13286	1895	8	not	not	RB
13286	1895	9	grudge	grudge	VB
13286	1895	10	hard	hard	JJ
13286	1895	11	work	work	NN
13286	1895	12	;	;	:
13286	1895	13	at	at	IN
13286	1895	14	this	this	DT
13286	1895	15	stage	stage	NN
13286	1895	16	of	of	IN
13286	1895	17	manufacture	manufacture	NN
13286	1895	18	the	the	DT
13286	1895	19	tendency	tendency	NN
13286	1895	20	is	be	VBZ
13286	1895	21	to	to	TO
13286	1895	22	give	give	VB
13286	1895	23	insufficient	insufficient	JJ
13286	1895	24	work	work	NN
13286	1895	25	,	,	,
13286	1895	26	with	with	IN
13286	1895	27	the	the	DT
13286	1895	28	result	result	NN
13286	1895	29	that	that	IN
13286	1895	30	the	the	DT
13286	1895	31	lightness	lightness	NN
13286	1895	32	of	of	IN
13286	1895	33	the	the	DT
13286	1895	34	cake	cake	NN
13286	1895	35	is	be	VBZ
13286	1895	36	impaired	impair	VBN
13286	1895	37	.	.	.
13286	1896	1	Apple	Apple	NNP
13286	1896	2	Sauce	Sauce	NNP
13286	1896	3	Fruit	Fruit	NNP
13286	1896	4	Cake	Cake	NNP
13286	1896	5	without	without	IN
13286	1896	6	Milk	milk	NN
13286	1896	7	1	1	CD
13286	1896	8	cupful	cupful	JJ
13286	1896	9	brown	brown	JJ
13286	1896	10	sugar	sugar	NN
13286	1896	11	1	1	CD
13286	1896	12	-	-	SYM
13286	1896	13	1/2	1/2	CD
13286	1896	14	cupfuls	cupful	NNS
13286	1896	15	apple	apple	NN
13286	1896	16	sauce	sauce	NN
13286	1896	17	2	2	CD
13286	1896	18	-	-	SYM
13286	1896	19	1/2	1/2	CD
13286	1896	20	cupfuls	cupful	NNS
13286	1896	21	flour	flour	NN
13286	1896	22	1/2	1/2	CD
13286	1896	23	cupful	cupful	JJ
13286	1896	24	Crisco	Crisco	NNP
13286	1896	25	1	1	CD
13286	1896	26	lb	lb	IN
13286	1896	27	.	.	.
13286	1897	1	raisins	raisin	NNS
13286	1897	2	1	1	CD
13286	1897	3	teaspoonful	teaspoonful	JJ
13286	1897	4	powdered	powder	VBN
13286	1897	5	cloves	clove	NNS
13286	1897	6	1	1	CD
13286	1897	7	teaspoonful	teaspoonful	JJ
13286	1897	8	powdered	powdered	JJ
13286	1897	9	cinnamon	cinnamon	JJ
13286	1897	10	1	1	CD
13286	1897	11	teaspoonful	teaspoonful	JJ
13286	1897	12	grated	grate	VBN
13286	1897	13	nutmeg	nutmeg	NNP
13286	1897	14	2	2	CD
13286	1897	15	teaspoonfuls	teaspoonful	NNS
13286	1897	16	baking	bake	VBG
13286	1897	17	soda	soda	NN
13286	1897	18	1/2	1/2	CD
13286	1897	19	teaspoonful	teaspoonful	JJ
13286	1897	20	salt	salt	NN
13286	1897	21	3	3	CD
13286	1897	22	tablespoonfuls	tablespoonful	NNS
13286	1897	23	vinegar	vinegar	NN
13286	1897	24	Cream	Cream	NNP
13286	1897	25	Crisco	Crisco	NNP
13286	1897	26	and	and	CC
13286	1897	27	sugar	sugar	VB
13286	1897	28	thoroughly	thoroughly	RB
13286	1897	29	together	together	RB
13286	1897	30	,	,	,
13286	1897	31	add	add	VB
13286	1897	32	apple	apple	NN
13286	1897	33	sauce	sauce	NN
13286	1897	34	,	,	,
13286	1897	35	flour	flour	NN
13286	1897	36	,	,	,
13286	1897	37	raisins	raisin	NNS
13286	1897	38	,	,	,
13286	1897	39	spices	spice	NNS
13286	1897	40	,	,	,
13286	1897	41	salt	salt	NN
13286	1897	42	,	,	,
13286	1897	43	and	and	CC
13286	1897	44	soda	soda	NN
13286	1897	45	mixed	mix	VBN
13286	1897	46	with	with	IN
13286	1897	47	vinegar	vinegar	NN
13286	1897	48	.	.	.
13286	1898	1	Mix	mix	VB
13286	1898	2	and	and	CC
13286	1898	3	pour	pour	VB
13286	1898	4	into	into	IN
13286	1898	5	greased	greased	JJ
13286	1898	6	and	and	CC
13286	1898	7	floured	floured	JJ
13286	1898	8	cake	cake	NN
13286	1898	9	tin	tin	NN
13286	1898	10	and	and	CC
13286	1898	11	bake	bake	VB
13286	1898	12	in	in	RP
13286	1898	13	moderate	moderate	JJ
13286	1898	14	oven	oven	NNP
13286	1898	15	one	one	CD
13286	1898	16	and	and	CC
13286	1898	17	a	a	DT
13286	1898	18	half	half	NN
13286	1898	19	hours	hour	NNS
13286	1898	20	.	.	.
13286	1899	1	Sufficient	sufficient	JJ
13286	1899	2	for	for	IN
13286	1899	3	one	one	CD
13286	1899	4	cake	cake	NN
13286	1899	5	.	.	.
13286	1900	1	Black	Black	NNP
13286	1900	2	Cake	Cake	NNP
13286	1900	3	with	with	IN
13286	1900	4	Prune	Prune	NNP
13286	1900	5	Filling	Filling	NNP
13286	1900	6	1	1	CD
13286	1900	7	-	-	SYM
13286	1900	8	1/2	1/2	CD
13286	1900	9	cupfuls	cupfuls	NN
13286	1900	10	sugar	sugar	NN
13286	1900	11	1/2	1/2	CD
13286	1900	12	teaspoonful	teaspoonful	JJ
13286	1900	13	salt	salt	NN
13286	1900	14	3	3	CD
13286	1900	15	eggs	egg	NNS
13286	1900	16	1/2	1/2	CD
13286	1900	17	cupful	cupful	JJ
13286	1900	18	Crisco	Crisco	NNP
13286	1900	19	1	1	CD
13286	1900	20	cupful	cupful	JJ
13286	1900	21	milk	milk	NN
13286	1900	22	1/2	1/2	CD
13286	1900	23	teaspoonful	teaspoonful	JJ
13286	1900	24	baking	baking	NN
13286	1900	25	soda	soda	NN
13286	1900	26	2	2	CD
13286	1900	27	cupfuls	cupful	NNS
13286	1900	28	flour	flour	NN
13286	1900	29	1	1	CD
13286	1900	30	teaspoonful	teaspoonful	JJ
13286	1900	31	baking	baking	NN
13286	1900	32	powder	powder	NN
13286	1900	33	1/2	1/2	CD
13286	1900	34	teaspoonful	teaspoonful	JJ
13286	1900	35	vanilla	vanilla	NN
13286	1900	36	extract	extract	NN
13286	1900	37	1/3	1/3	CD
13286	1900	38	cake	cake	NN
13286	1900	39	chocolate	chocolate	NN
13286	1900	40	For	for	IN
13286	1900	41	Filling	fill	VBG
13286	1900	42	1	1	CD
13286	1900	43	cupful	cupful	JJ
13286	1900	44	sugar	sugar	NN
13286	1900	45	1/3	1/3	CD
13286	1900	46	cupful	cupful	JJ
13286	1900	47	boiling	boiling	NN
13286	1900	48	water	water	NN
13286	1900	49	1	1	CD
13286	1900	50	white	white	NN
13286	1900	51	of	of	IN
13286	1900	52	egg	egg	NN
13286	1900	53	1/2	1/2	CD
13286	1900	54	cupful	cupful	JJ
13286	1900	55	stoned	stone	VBD
13286	1900	56	stewed	stew	VBN
13286	1900	57	prunes	prune	NNS
13286	1900	58	1/3	1/3	CD
13286	1900	59	cupful	cupful	JJ
13286	1900	60	blanched	blanch	VBN
13286	1900	61	chopped	chop	VBN
13286	1900	62	almonds	almond	VBZ
13286	1900	63	_	_	NNP
13286	1900	64	For	for	IN
13286	1900	65	cake	cake	NN
13286	1900	66	.	.	.
13286	1900	67	_	_	NNP
13286	1900	68	Beat	Beat	NNP
13286	1900	69	1	1	CD
13286	1900	70	egg	egg	NN
13286	1900	71	in	in	IN
13286	1900	72	double	double	JJ
13286	1900	73	boiler	boiler	NN
13286	1900	74	,	,	,
13286	1900	75	add	add	VB
13286	1900	76	1/2	1/2	CD
13286	1900	77	cupful	cupful	JJ
13286	1900	78	milk	milk	NN
13286	1900	79	,	,	,
13286	1900	80	1/2	1/2	CD
13286	1900	81	cupful	cupful	JJ
13286	1900	82	sugar	sugar	NN
13286	1900	83	and	and	CC
13286	1900	84	chocolate	chocolate	NN
13286	1900	85	;	;	:
13286	1900	86	mix	mix	VB
13286	1900	87	well	well	RB
13286	1900	88	and	and	CC
13286	1900	89	cook	cook	VB
13286	1900	90	until	until	IN
13286	1900	91	it	-PRON-	PRP
13286	1900	92	thickens	thicken	VBZ
13286	1900	93	.	.	.
13286	1901	1	Cool	cool	UH
13286	1901	2	and	and	CC
13286	1901	3	set	set	VB
13286	1901	4	aside	aside	RB
13286	1901	5	.	.	.
13286	1902	1	Cream	Cream	NNP
13286	1902	2	Crisco	Crisco	NNP
13286	1902	3	with	with	IN
13286	1902	4	remainder	remainder	NN
13286	1902	5	of	of	IN
13286	1902	6	sugar	sugar	NN
13286	1902	7	,	,	,
13286	1902	8	add	add	VB
13286	1902	9	salt	salt	NN
13286	1902	10	,	,	,
13286	1902	11	eggs	egg	NNS
13286	1902	12	well	well	RB
13286	1902	13	beaten	beat	VBN
13286	1902	14	,	,	,
13286	1902	15	soda	soda	NN
13286	1902	16	mixed	mix	VBN
13286	1902	17	with	with	IN
13286	1902	18	remainder	remainder	NN
13286	1902	19	of	of	IN
13286	1902	20	milk	milk	NN
13286	1902	21	,	,	,
13286	1902	22	flour	flour	NN
13286	1902	23	,	,	,
13286	1902	24	baking	baking	NN
13286	1902	25	powder	powder	NN
13286	1902	26	and	and	CC
13286	1902	27	vanilla	vanilla	NN
13286	1902	28	.	.	.
13286	1903	1	Mix	mix	VB
13286	1903	2	well	well	RB
13286	1903	3	and	and	CC
13286	1903	4	add	add	VB
13286	1903	5	chocolate	chocolate	NN
13286	1903	6	paste	paste	NN
13286	1903	7	,	,	,
13286	1903	8	and	and	CC
13286	1903	9	divide	divide	VB
13286	1903	10	into	into	IN
13286	1903	11	two	two	CD
13286	1903	12	Criscoed	Criscoed	NNP
13286	1903	13	and	and	CC
13286	1903	14	floured	floured	JJ
13286	1903	15	layer	layer	NN
13286	1903	16	cake	cake	NN
13286	1903	17	tins	tin	NNS
13286	1903	18	.	.	.
13286	1904	1	Bake	bake	VB
13286	1904	2	twenty	twenty	CD
13286	1904	3	minutes	minute	NNS
13286	1904	4	in	in	IN
13286	1904	5	moderate	moderate	JJ
13286	1904	6	oven	oven	NN
13286	1904	7	.	.	.
13286	1905	1	_	_	NNP
13286	1905	2	For	for	IN
13286	1905	3	filling	fill	VBG
13286	1905	4	.	.	.
13286	1905	5	_	_	NNP
13286	1905	6	Boil	Boil	NNP
13286	1905	7	sugar	sugar	NN
13286	1905	8	and	and	CC
13286	1905	9	water	water	NN
13286	1905	10	together	together	RB
13286	1905	11	without	without	IN
13286	1905	12	stirring	stir	VBG
13286	1905	13	until	until	IN
13286	1905	14	it	-PRON-	PRP
13286	1905	15	forms	form	VBZ
13286	1905	16	a	a	DT
13286	1905	17	soft	soft	JJ
13286	1905	18	ball	ball	NN
13286	1905	19	when	when	WRB
13286	1905	20	tried	try	VBN
13286	1905	21	in	in	IN
13286	1905	22	cold	cold	JJ
13286	1905	23	water	water	NN
13286	1905	24	,	,	,
13286	1905	25	or	or	CC
13286	1905	26	240Â	240â	CD
13286	1905	27	°	°	,
13286	1905	28	F.	F.	NNP
13286	1905	29	,	,	,
13286	1905	30	then	then	RB
13286	1905	31	pour	pour	VB
13286	1905	32	it	-PRON-	PRP
13286	1905	33	over	over	IN
13286	1905	34	the	the	DT
13286	1905	35	beaten	beat	VBN
13286	1905	36	white	white	NN
13286	1905	37	of	of	IN
13286	1905	38	egg	egg	NN
13286	1905	39	,	,	,
13286	1905	40	beating	beat	VBG
13286	1905	41	all	all	PDT
13286	1905	42	the	the	DT
13286	1905	43	time	time	NN
13286	1905	44	.	.	.
13286	1906	1	Now	now	RB
13286	1906	2	add	add	VB
13286	1906	3	chopped	chop	VBN
13286	1906	4	prunes	prune	NNS
13286	1906	5	and	and	CC
13286	1906	6	almonds	almond	NNS
13286	1906	7	and	and	CC
13286	1906	8	beat	beat	VBD
13286	1906	9	well	well	RB
13286	1906	10	.	.	.
13286	1907	1	Put	Put	VBN
13286	1907	2	between	between	IN
13286	1907	3	layers	layer	NNS
13286	1907	4	of	of	IN
13286	1907	5	cake	cake	NN
13286	1907	6	.	.	.
13286	1908	1	Sufficient	sufficient	JJ
13286	1908	2	for	for	IN
13286	1908	3	one	one	CD
13286	1908	4	good	good	JJ
13286	1908	5	-	-	HYPH
13286	1908	6	sized	sized	JJ
13286	1908	7	layer	layer	NN
13286	1908	8	cake	cake	NN
13286	1908	9	.	.	.
13286	1909	1	Pound	Pound	NNP
13286	1909	2	Cake	Cake	NNP
13286	1909	3	2	2	CD
13286	1909	4	cupfuls	cupfuls	NN
13286	1909	5	sugar	sugar	NN
13286	1909	6	2	2	CD
13286	1909	7	cupfuls	cupful	VBZ
13286	1909	8	Crisco	Crisco	NNP
13286	1909	9	2	2	CD
13286	1909	10	teaspoonfuls	teaspoonful	NNS
13286	1909	11	salt	salt	NN
13286	1909	12	12	12	CD
13286	1909	13	eggs	egg	NNS
13286	1909	14	4	4	CD
13286	1909	15	cupfuls	cupful	NNS
13286	1909	16	flour	flour	NN
13286	1909	17	1/2	1/2	CD
13286	1909	18	teaspoon	teaspoon	NN
13286	1909	19	powered	power	VBD
13286	1909	20	mace	mace	NN
13286	1909	21	3	3	CD
13286	1909	22	tablespoons	tablespoon	NNS
13286	1909	23	brandy	brandy	NN
13286	1909	24	Cream	Cream	NNP
13286	1909	25	Crisco	Crisco	NNP
13286	1909	26	and	and	CC
13286	1909	27	sugar	sugar	VB
13286	1909	28	thoroughly	thoroughly	RB
13286	1909	29	together	together	RB
13286	1909	30	,	,	,
13286	1909	31	add	add	VB
13286	1909	32	yolks	yolk	NNS
13286	1909	33	of	of	IN
13286	1909	34	eggs	egg	NNS
13286	1909	35	well	well	RB
13286	1909	36	beaten	beat	VBN
13286	1909	37	,	,	,
13286	1909	38	fold	fold	VB
13286	1909	39	in	in	IN
13286	1909	40	whites	white	NNS
13286	1909	41	of	of	IN
13286	1909	42	eggs	egg	NNS
13286	1909	43	beaten	beat	VBN
13286	1909	44	to	to	IN
13286	1909	45	a	a	DT
13286	1909	46	stiff	stiff	JJ
13286	1909	47	froth	froth	NN
13286	1909	48	,	,	,
13286	1909	49	add	add	VB
13286	1909	50	brandy	brandy	NN
13286	1909	51	,	,	,
13286	1909	52	flour	flour	NN
13286	1909	53	,	,	,
13286	1909	54	salt	salt	NN
13286	1909	55	and	and	CC
13286	1909	56	mace	mace	NN
13286	1909	57	,	,	,
13286	1909	58	and	and	CC
13286	1909	59	mix	mix	VB
13286	1909	60	lightly	lightly	RB
13286	1909	61	and	and	CC
13286	1909	62	quickly	quickly	RB
13286	1909	63	.	.	.
13286	1910	1	Turn	turn	VB
13286	1910	2	into	into	IN
13286	1910	3	a	a	DT
13286	1910	4	papered	paper	VBN
13286	1910	5	cake	cake	NN
13286	1910	6	pan	pan	NN
13286	1910	7	and	and	CC
13286	1910	8	bake	bake	VB
13286	1910	9	in	in	IN
13286	1910	10	a	a	DT
13286	1910	11	slow	slow	JJ
13286	1910	12	oven	oven	NN
13286	1910	13	for	for	IN
13286	1910	14	one	one	CD
13286	1910	15	hour	hour	NN
13286	1910	16	and	and	CC
13286	1910	17	twenty	twenty	CD
13286	1910	18	minutes	minute	NNS
13286	1910	19	.	.	.
13286	1911	1	Sufficient	sufficient	JJ
13286	1911	2	for	for	IN
13286	1911	3	one	one	CD
13286	1911	4	large	large	JJ
13286	1911	5	cake	cake	NN
13286	1911	6	.	.	.
13286	1912	1	Boiling	boil	VBG
13286	1912	2	Water	Water	NNP
13286	1912	3	Cake	Cake	NNP
13286	1912	4	1	1	CD
13286	1912	5	cupful	cupful	JJ
13286	1912	6	boiling	boiling	NN
13286	1912	7	water	water	NN
13286	1912	8	1	1	CD
13286	1912	9	cupful	cupful	JJ
13286	1912	10	sugar	sugar	NN
13286	1912	11	1/2	1/2	CD
13286	1912	12	cupful	cupful	JJ
13286	1912	13	Crisco	Crisco	NNP
13286	1912	14	1	1	CD
13286	1912	15	egg	egg	NN
13286	1912	16	1/4	1/4	CD
13286	1912	17	cupful	cupful	JJ
13286	1912	18	chopped	chop	VBN
13286	1912	19	candied	candy	VBN
13286	1912	20	citron	citron	NN
13286	1912	21	peel	peel	NN
13286	1912	22	1	1	CD
13286	1912	23	cupful	cupful	JJ
13286	1912	24	sultana	sultana	NN
13286	1912	25	raisins	raisin	VBZ
13286	1912	26	2	2	CD
13286	1912	27	-	-	SYM
13286	1912	28	1/2	1/2	CD
13286	1912	29	cupfuls	cupful	NNS
13286	1912	30	flour	flour	NN
13286	1912	31	1/2	1/2	CD
13286	1912	32	teaspoon	teaspoon	NN
13286	1912	33	salt	salt	NN
13286	1912	34	2	2	CD
13286	1912	35	teaspoonfuls	teaspoonful	NNS
13286	1912	36	baking	baking	NN
13286	1912	37	powder	powder	NN
13286	1912	38	1/4	1/4	CD
13286	1912	39	teaspoonfuls	teaspoonful	NNS
13286	1912	40	grated	grate	VBD
13286	1912	41	nutmeg	nutmeg	NNP
13286	1912	42	1/2	1/2	CD
13286	1912	43	teaspoon	teaspoon	NN
13286	1912	44	lemon	lemon	NN
13286	1912	45	extract	extract	NN
13286	1912	46	Put	put	VB
13286	1912	47	Crisco	Crisco	NNP
13286	1912	48	and	and	CC
13286	1912	49	sugar	sugar	NN
13286	1912	50	into	into	IN
13286	1912	51	basin	basin	NN
13286	1912	52	,	,	,
13286	1912	53	pour	pour	VB
13286	1912	54	boiling	boil	VBG
13286	1912	55	water	water	NN
13286	1912	56	over	over	IN
13286	1912	57	them	-PRON-	PRP
13286	1912	58	;	;	:
13286	1912	59	let	let	VB
13286	1912	60	stand	stand	VB
13286	1912	61	till	till	IN
13286	1912	62	cold	cold	JJ
13286	1912	63	,	,	,
13286	1912	64	then	then	RB
13286	1912	65	add	add	VB
13286	1912	66	egg	egg	NN
13286	1912	67	well	well	RB
13286	1912	68	beaten	beat	VBN
13286	1912	69	,	,	,
13286	1912	70	sift	sift	VBP
13286	1912	71	in	in	IN
13286	1912	72	flour	flour	NN
13286	1912	73	,	,	,
13286	1912	74	salt	salt	NN
13286	1912	75	,	,	,
13286	1912	76	baking	baking	NN
13286	1912	77	powder	powder	NN
13286	1912	78	,	,	,
13286	1912	79	and	and	CC
13286	1912	80	nutmeg	nutmeg	NNP
13286	1912	81	,	,	,
13286	1912	82	add	add	VB
13286	1912	83	peel	peel	NN
13286	1912	84	,	,	,
13286	1912	85	raisins	raisin	NNS
13286	1912	86	,	,	,
13286	1912	87	and	and	CC
13286	1912	88	lemon	lemon	NN
13286	1912	89	extract	extract	NN
13286	1912	90	,	,	,
13286	1912	91	and	and	CC
13286	1912	92	mix	mix	VB
13286	1912	93	well	well	RB
13286	1912	94	.	.	.
13286	1913	1	Turn	turn	VB
13286	1913	2	into	into	IN
13286	1913	3	greased	grease	VBN
13286	1913	4	and	and	CC
13286	1913	5	floured	flour	VBD
13286	1913	6	small	small	JJ
13286	1913	7	square	square	JJ
13286	1913	8	tin	tin	NN
13286	1913	9	and	and	CC
13286	1913	10	bake	bake	NN
13286	1913	11	in	in	IN
13286	1913	12	moderate	moderate	JJ
13286	1913	13	oven	oven	JJ
13286	1913	14	half	half	NN
13286	1913	15	hour	hour	NN
13286	1913	16	.	.	.
13286	1914	1	Cool	cool	UH
13286	1914	2	and	and	CC
13286	1914	3	cover	cover	VB
13286	1914	4	with	with	IN
13286	1914	5	boiled	boil	VBN
13286	1914	6	frosting	frosting	NN
13286	1914	7	.	.	.
13286	1915	1	Sufficient	sufficient	JJ
13286	1915	2	for	for	IN
13286	1915	3	one	one	CD
13286	1915	4	small	small	JJ
13286	1915	5	cake	cake	NN
13286	1915	6	.	.	.
13286	1916	1	Butterless	butterless	NN
13286	1916	2	-	-	HYPH
13286	1916	3	Milkless	milkless	NN
13286	1916	4	-	-	HYPH
13286	1916	5	Eggless	Eggless	NNP
13286	1916	6	Cake	Cake	NNP
13286	1916	7	2	2	CD
13286	1916	8	cupfuls	cupful	NNS
13286	1916	9	brown	brown	NNP
13286	1916	10	sugar	sugar	NN
13286	1916	11	2/3	2/3	CD
13286	1916	12	cupful	cupful	JJ
13286	1916	13	Crisco	Crisco	NNP
13286	1916	14	2	2	CD
13286	1916	15	cupfuls	cupfuls	NN
13286	1916	16	water	water	NN
13286	1916	17	2	2	CD
13286	1916	18	cupfuls	cupful	NNS
13286	1916	19	sultana	sultana	NN
13286	1916	20	raisins	raisin	VBZ
13286	1916	21	2	2	CD
13286	1916	22	cupfuls	cupful	NNS
13286	1916	23	seeded	seed	VBD
13286	1916	24	raisins	raisin	NNS
13286	1916	25	1	1	CD
13286	1916	26	teaspoonful	teaspoonful	JJ
13286	1916	27	salt	salt	NN
13286	1916	28	2	2	CD
13286	1916	29	teaspoonfuls	teaspoonful	NNS
13286	1916	30	powdered	powder	VBD
13286	1916	31	cinnamon	cinnamon	NNP
13286	1916	32	1	1	CD
13286	1916	33	teaspoonful	teaspoonful	JJ
13286	1916	34	powdered	powder	VBN
13286	1916	35	cloves	clove	NNS
13286	1916	36	3	3	CD
13286	1916	37	tablespoonfuls	tablespoonful	VBZ
13286	1916	38	warm	warm	JJ
13286	1916	39	water	water	NN
13286	1916	40	1/2	1/2	CD
13286	1916	41	teaspoonful	teaspoonful	JJ
13286	1916	42	powdered	powdered	JJ
13286	1916	43	mace	mace	NN
13286	1916	44	1/2	1/2	CD
13286	1916	45	teaspoonful	teaspoonful	JJ
13286	1916	46	grated	grate	VBN
13286	1916	47	nutmeg	nutmeg	NNP
13286	1916	48	2	2	CD
13286	1916	49	teaspoonfuls	teaspoonful	NNS
13286	1916	50	baking	baking	NNP
13286	1916	51	soda	soda	NNP
13286	1916	52	4	4	CD
13286	1916	53	cupfuls	cupful	NNS
13286	1916	54	flour	flour	NN
13286	1916	55	1	1	CD
13286	1916	56	teaspoonful	teaspoonful	JJ
13286	1916	57	baking	baking	NN
13286	1916	58	powder	powder	NN
13286	1916	59	1	1	CD
13286	1916	60	-	-	SYM
13286	1916	61	1/2	1/2	CD
13286	1916	62	cupfuls	cupful	NNS
13286	1916	63	chopped	chop	VBD
13286	1916	64	nut	nut	NNP
13286	1916	65	meats	meat	NNS
13286	1916	66	3	3	CD
13286	1916	67	tablespoons	tablespoon	NNS
13286	1916	68	warm	warm	JJ
13286	1916	69	water	water	NN
13286	1916	70	Put	Put	VBD
13286	1916	71	Crisco	Crisco	NNP
13286	1916	72	into	into	IN
13286	1916	73	saucepan	saucepan	NN
13286	1916	74	,	,	,
13286	1916	75	add	add	VB
13286	1916	76	sugar	sugar	NN
13286	1916	77	,	,	,
13286	1916	78	water	water	NN
13286	1916	79	,	,	,
13286	1916	80	raisins	raisin	NNS
13286	1916	81	,	,	,
13286	1916	82	salt	salt	NN
13286	1916	83	,	,	,
13286	1916	84	and	and	CC
13286	1916	85	spices	spice	NNS
13286	1916	86	,	,	,
13286	1916	87	and	and	CC
13286	1916	88	boil	boil	VB
13286	1916	89	three	three	CD
13286	1916	90	minutes	minute	NNS
13286	1916	91	.	.	.
13286	1917	1	Cool	cool	UH
13286	1917	2	,	,	,
13286	1917	3	and	and	CC
13286	1917	4	when	when	WRB
13286	1917	5	cold	cold	JJ
13286	1917	6	add	add	VBP
13286	1917	7	flour	flour	NN
13286	1917	8	,	,	,
13286	1917	9	baking	baking	NN
13286	1917	10	powder	powder	NN
13286	1917	11	,	,	,
13286	1917	12	soda	soda	NN
13286	1917	13	dissolved	dissolve	VBN
13286	1917	14	in	in	IN
13286	1917	15	warm	warm	JJ
13286	1917	16	water	water	NN
13286	1917	17	and	and	CC
13286	1917	18	nut	nut	NNP
13286	1917	19	meats	meat	NNS
13286	1917	20	.	.	.
13286	1918	1	Mix	mix	VB
13286	1918	2	and	and	CC
13286	1918	3	turn	turn	VB
13286	1918	4	into	into	IN
13286	1918	5	Criscoed	Criscoed	NNP
13286	1918	6	and	and	CC
13286	1918	7	floured	floured	JJ
13286	1918	8	cake	cake	NN
13286	1918	9	tin	tin	NN
13286	1918	10	and	and	CC
13286	1918	11	bake	bake	VB
13286	1918	12	in	in	IN
13286	1918	13	slow	slow	JJ
13286	1918	14	oven	oven	NNP
13286	1918	15	one	one	CD
13286	1918	16	and	and	CC
13286	1918	17	a	a	DT
13286	1918	18	half	half	NN
13286	1918	19	hours	hour	NNS
13286	1918	20	.	.	.
13286	1919	1	Sufficient	sufficient	JJ
13286	1919	2	for	for	IN
13286	1919	3	one	one	CD
13286	1919	4	medium	medium	JJ
13286	1919	5	-	-	HYPH
13286	1919	6	sized	sized	JJ
13286	1919	7	cake	cake	NN
13286	1919	8	.	.	.
13286	1920	1	Caramel	Caramel	NNP
13286	1920	2	Cake	Cake	NNP
13286	1920	3	For	for	IN
13286	1920	4	Cake	Cake	NNP
13286	1920	5	1	1	CD
13286	1920	6	-	-	HYPH
13286	1920	7	1/4	1/4	CD
13286	1920	8	cupfuls	cupful	NNS
13286	1920	9	sifted	sift	VBD
13286	1920	10	sugar	sugar	NN
13286	1920	11	2	2	CD
13286	1920	12	eggs	egg	NNS
13286	1920	13	1/2	1/2	CD
13286	1920	14	cupful	cupful	JJ
13286	1920	15	Crisco	Crisco	NNP
13286	1920	16	1	1	CD
13286	1920	17	cupful	cupful	JJ
13286	1920	18	cold	cold	JJ
13286	1920	19	water	water	NN
13286	1920	20	3	3	CD
13286	1920	21	cupfuls	cupfuls	NN
13286	1920	22	flour	flour	NN
13286	1920	23	2	2	CD
13286	1920	24	teaspoonfuls	teaspoonful	NNS
13286	1920	25	baking	baking	NN
13286	1920	26	powder	powder	NN
13286	1920	27	1	1	CD
13286	1920	28	teaspoonful	teaspoonful	JJ
13286	1920	29	vanilla	vanilla	NN
13286	1920	30	extract	extract	NN
13286	1920	31	1/2	1/2	CD
13286	1920	32	cupful	cupful	JJ
13286	1920	33	granulated	granulate	VBN
13286	1920	34	sugar	sugar	NN
13286	1920	35	1/2	1/2	CD
13286	1920	36	teaspoonful	teaspoonful	JJ
13286	1920	37	salt	salt	NN
13286	1920	38	1/4	1/4	CD
13286	1920	39	cupful	cupful	JJ
13286	1920	40	boiling	boiling	NN
13286	1920	41	water	water	NN
13286	1920	42	For	for	IN
13286	1920	43	Filling	fill	VBG
13286	1920	44	1	1	CD
13286	1920	45	teaspoonful	teaspoonful	JJ
13286	1920	46	Crisco	Crisco	NNP
13286	1920	47	1	1	CD
13286	1920	48	ounce	ounce	NN
13286	1920	49	chocolate	chocolate	NN
13286	1920	50	1	1	CD
13286	1920	51	teaspoonful	teaspoonful	JJ
13286	1920	52	vanilla	vanilla	NN
13286	1920	53	extract	extract	NN
13286	1920	54	1/2	1/2	CD
13286	1920	55	cupful	cupful	JJ
13286	1920	56	hot	hot	JJ
13286	1920	57	water	water	NN
13286	1920	58	1/2	1/2	CD
13286	1920	59	cupful	cupful	JJ
13286	1920	60	brown	brown	JJ
13286	1920	61	sugar	sugar	NN
13286	1920	62	1/2	1/2	CD
13286	1920	63	cupful	cupful	JJ
13286	1920	64	granulated	granulate	VBN
13286	1920	65	sugar	sugar	NN
13286	1920	66	Pinch	Pinch	NNP
13286	1920	67	salt	salt	NN
13286	1920	68	_	_	NNP
13286	1920	69	For	for	IN
13286	1920	70	cake	cake	NN
13286	1920	71	_	_	NNP
13286	1920	72	.	.	.
13286	1921	1	Put	Put	NNP
13286	1921	2	granulated	granulate	VBD
13286	1921	3	sugar	sugar	NN
13286	1921	4	into	into	IN
13286	1921	5	small	small	JJ
13286	1921	6	pan	pan	NN
13286	1921	7	and	and	CC
13286	1921	8	melt	melt	VB
13286	1921	9	over	over	IN
13286	1921	10	fire	fire	NN
13286	1921	11	till	till	IN
13286	1921	12	brown	brown	NNP
13286	1921	13	,	,	,
13286	1921	14	remove	remove	VB
13286	1921	15	from	from	IN
13286	1921	16	fire	fire	NN
13286	1921	17	,	,	,
13286	1921	18	add	add	VB
13286	1921	19	boiling	boiling	NN
13286	1921	20	water	water	NN
13286	1921	21	,	,	,
13286	1921	22	stir	stir	VB
13286	1921	23	quickly	quickly	RB
13286	1921	24	,	,	,
13286	1921	25	return	return	VB
13286	1921	26	to	to	IN
13286	1921	27	stove	stove	NN
13286	1921	28	,	,	,
13286	1921	29	and	and	CC
13286	1921	30	stir	stir	VB
13286	1921	31	until	until	IN
13286	1921	32	thick	thick	JJ
13286	1921	33	syrup	syrup	NN
13286	1921	34	;	;	:
13286	1921	35	set	set	VBN
13286	1921	36	aside	aside	RB
13286	1921	37	to	to	IN
13286	1921	38	cool	cool	JJ
13286	1921	39	.	.	.
13286	1922	1	Beat	beat	VB
13286	1922	2	Crisco	Crisco	NNP
13286	1922	3	and	and	CC
13286	1922	4	sugar	sugar	NN
13286	1922	5	to	to	IN
13286	1922	6	a	a	DT
13286	1922	7	cream	cream	NN
13286	1922	8	,	,	,
13286	1922	9	add	add	VB
13286	1922	10	eggs	egg	NNS
13286	1922	11	well	well	RB
13286	1922	12	beaten	beat	VBN
13286	1922	13	,	,	,
13286	1922	14	flour	flour	NN
13286	1922	15	,	,	,
13286	1922	16	baking	baking	NN
13286	1922	17	powder	powder	NN
13286	1922	18	,	,	,
13286	1922	19	salt	salt	NN
13286	1922	20	,	,	,
13286	1922	21	vanilla	vanilla	NN
13286	1922	22	,	,	,
13286	1922	23	three	three	CD
13286	1922	24	tablespoonfuls	tablespoonful	NNS
13286	1922	25	of	of	IN
13286	1922	26	the	the	DT
13286	1922	27	syrup	syrup	NN
13286	1922	28	and	and	CC
13286	1922	29	water	water	NN
13286	1922	30	.	.	.
13286	1923	1	Mix	mix	VB
13286	1923	2	and	and	CC
13286	1923	3	beat	beat	VB
13286	1923	4	two	two	CD
13286	1923	5	minutes	minute	NNS
13286	1923	6	,	,	,
13286	1923	7	then	then	RB
13286	1923	8	divide	divide	VB
13286	1923	9	into	into	IN
13286	1923	10	two	two	CD
13286	1923	11	Criscoed	Criscoed	NNP
13286	1923	12	and	and	CC
13286	1923	13	floured	floured	JJ
13286	1923	14	layer	layer	NN
13286	1923	15	tins	tin	NNS
13286	1923	16	and	and	CC
13286	1923	17	bake	bake	NN
13286	1923	18	in	in	IN
13286	1923	19	moderate	moderate	JJ
13286	1923	20	oven	oven	JJ
13286	1923	21	twenty	twenty	CD
13286	1923	22	minutes	minute	NNS
13286	1923	23	.	.	.
13286	1924	1	_	_	NNP
13286	1924	2	For	for	IN
13286	1924	3	filling	fill	VBG
13286	1924	4	_	_	NNP
13286	1924	5	.	.	.
13286	1925	1	Melt	Melt	NNP
13286	1925	2	granulated	granulate	VBD
13286	1925	3	sugar	sugar	NN
13286	1925	4	in	in	IN
13286	1925	5	small	small	JJ
13286	1925	6	pan	pan	NN
13286	1925	7	and	and	CC
13286	1925	8	stir	stir	VB
13286	1925	9	until	until	IN
13286	1925	10	it	-PRON-	PRP
13286	1925	11	becomes	become	VBZ
13286	1925	12	a	a	DT
13286	1925	13	light	light	JJ
13286	1925	14	brown	brown	JJ
13286	1925	15	syrup	syrup	NN
13286	1925	16	,	,	,
13286	1925	17	add	add	VB
13286	1925	18	the	the	DT
13286	1925	19	water	water	NN
13286	1925	20	gradually	gradually	RB
13286	1925	21	,	,	,
13286	1925	22	then	then	RB
13286	1925	23	brown	brown	NNP
13286	1925	24	sugar	sugar	NN
13286	1925	25	,	,	,
13286	1925	26	Crisco	Crisco	NNP
13286	1925	27	,	,	,
13286	1925	28	salt	salt	NN
13286	1925	29	,	,	,
13286	1925	30	and	and	CC
13286	1925	31	chocolate	chocolate	NN
13286	1925	32	stirring	stir	VBG
13286	1925	33	all	all	PDT
13286	1925	34	the	the	DT
13286	1925	35	time	time	NN
13286	1925	36	.	.	.
13286	1926	1	Cook	cook	VB
13286	1926	2	until	until	IN
13286	1926	3	it	-PRON-	PRP
13286	1926	4	forms	form	VBZ
13286	1926	5	a	a	DT
13286	1926	6	soft	soft	JJ
13286	1926	7	ball	ball	NN
13286	1926	8	when	when	WRB
13286	1926	9	tried	try	VBN
13286	1926	10	in	in	IN
13286	1926	11	cold	cold	JJ
13286	1926	12	water	water	NN
13286	1926	13	,	,	,
13286	1926	14	or	or	CC
13286	1926	15	240Â	240â	CD
13286	1926	16	°	°	,
13286	1926	17	F.	F.	NNP
13286	1926	18	Remove	Remove	NNP
13286	1926	19	from	from	IN
13286	1926	20	fire	fire	NN
13286	1926	21	,	,	,
13286	1926	22	add	add	VB
13286	1926	23	vanilla	vanilla	NN
13286	1926	24	,	,	,
13286	1926	25	beat	beat	VBN
13286	1926	26	until	until	IN
13286	1926	27	creamy	creamy	NN
13286	1926	28	,	,	,
13286	1926	29	then	then	RB
13286	1926	30	spread	spread	VB
13286	1926	31	between	between	IN
13286	1926	32	cakes	cake	NNS
13286	1926	33	.	.	.
13286	1927	1	Sufficient	sufficient	JJ
13286	1927	2	for	for	IN
13286	1927	3	one	one	CD
13286	1927	4	layer	layer	NN
13286	1927	5	cake	cake	NN
13286	1927	6	.	.	.
13286	1928	1	Chocolate	Chocolate	NNP
13286	1928	2	Cake	Cake	NNP
13286	1928	3	For	for	IN
13286	1928	4	Cake	Cake	NNP
13286	1928	5	1	1	CD
13286	1928	6	cupful	cupful	JJ
13286	1928	7	sugar	sugar	NN
13286	1928	8	3/4	3/4	CD
13286	1928	9	teaspoonful	teaspoonful	JJ
13286	1928	10	salt	salt	NN
13286	1928	11	1/4	1/4	CD
13286	1928	12	cupful	cupful	JJ
13286	1928	13	grated	grate	VBN
13286	1928	14	chocolate	chocolate	NN
13286	1928	15	3/4	3/4	CD
13286	1928	16	cupful	cupful	JJ
13286	1928	17	Crisco	Crisco	NNP
13286	1928	18	5	5	CD
13286	1928	19	eggs	egg	NNS
13286	1928	20	2	2	CD
13286	1928	21	cupfuls	cupful	NNS
13286	1928	22	flour	flour	NN
13286	1928	23	1	1	CD
13286	1928	24	teaspoonful	teaspoonful	JJ
13286	1928	25	baking	baking	NN
13286	1928	26	powder	powder	NN
13286	1928	27	1/2	1/2	CD
13286	1928	28	cupful	cupful	JJ
13286	1928	29	sultana	sultana	NN
13286	1928	30	raisins	raisin	NNS
13286	1928	31	1/2	1/2	CD
13286	1928	32	cupful	cupful	JJ
13286	1928	33	candied	candy	VBN
13286	1928	34	chopped	chopped	JJ
13286	1928	35	citron	citron	NN
13286	1928	36	peel	peel	NN
13286	1928	37	For	for	IN
13286	1928	38	Chocolate	Chocolate	NNP
13286	1928	39	Frosting	frost	VBG
13286	1928	40	2	2	CD
13286	1928	41	tablespoonfuls	tablespoonful	NNS
13286	1928	42	Crisco	Crisco	NNP
13286	1928	43	2	2	CD
13286	1928	44	squares	square	NNS
13286	1928	45	melted	melt	VBN
13286	1928	46	bitter	bitter	JJ
13286	1928	47	chocolate	chocolate	NN
13286	1928	48	2	2	CD
13286	1928	49	cupfuls	cupful	NNS
13286	1928	50	powdered	powder	VBN
13286	1928	51	sugar	sugar	NN
13286	1928	52	6	6	CD
13286	1928	53	tablespoonfuls	tablespoonful	NNS
13286	1928	54	coffee	coffee	NN
13286	1928	55	1/4	1/4	CD
13286	1928	56	teaspoonful	teaspoonful	JJ
13286	1928	57	salt	salt	NN
13286	1928	58	1/2	1/2	CD
13286	1928	59	teaspoonful	teaspoonful	JJ
13286	1928	60	vanilla	vanilla	NN
13286	1928	61	extract	extract	NN
13286	1928	62	_	_	NNP
13286	1928	63	For	for	IN
13286	1928	64	cake	cake	NN
13286	1928	65	_	_	NNP
13286	1928	66	.	.	.
13286	1929	1	Cream	Cream	NNP
13286	1929	2	Crisco	Crisco	NNP
13286	1929	3	;	;	:
13286	1929	4	add	add	VB
13286	1929	5	sugar	sugar	NN
13286	1929	6	gradually	gradually	RB
13286	1929	7	,	,	,
13286	1929	8	yolks	yolk	NNS
13286	1929	9	of	of	IN
13286	1929	10	eggs	egg	NNS
13286	1929	11	well	well	RB
13286	1929	12	beaten	beat	VBN
13286	1929	13	,	,	,
13286	1929	14	milk	milk	NN
13286	1929	15	,	,	,
13286	1929	16	flour	flour	NN
13286	1929	17	,	,	,
13286	1929	18	salt	salt	NN
13286	1929	19	,	,	,
13286	1929	20	baking	baking	NN
13286	1929	21	powder	powder	NN
13286	1929	22	,	,	,
13286	1929	23	grated	grate	VBN
13286	1929	24	chocolate	chocolate	NN
13286	1929	25	,	,	,
13286	1929	26	citron	citron	NN
13286	1929	27	,	,	,
13286	1929	28	and	and	CC
13286	1929	29	raisins	raisin	NNS
13286	1929	30	.	.	.
13286	1930	1	Mix	mix	VB
13286	1930	2	and	and	CC
13286	1930	3	beat	beat	VB
13286	1930	4	two	two	CD
13286	1930	5	minutes	minute	NNS
13286	1930	6	,	,	,
13286	1930	7	then	then	RB
13286	1930	8	fold	fold	VB
13286	1930	9	in	in	RB
13286	1930	10	stiffly	stiffly	NNP
13286	1930	11	beaten	beat	VBN
13286	1930	12	whites	white	NNS
13286	1930	13	of	of	IN
13286	1930	14	eggs	egg	NNS
13286	1930	15	.	.	.
13286	1931	1	Turn	turn	VB
13286	1931	2	into	into	IN
13286	1931	3	Criscoed	Criscoed	NNP
13286	1931	4	and	and	CC
13286	1931	5	floured	flour	VBN
13286	1931	6	tin	tin	NN
13286	1931	7	and	and	CC
13286	1931	8	bake	bake	NN
13286	1931	9	for	for	IN
13286	1931	10	one	one	CD
13286	1931	11	and	and	CC
13286	1931	12	a	a	DT
13286	1931	13	quarter	quarter	NN
13286	1931	14	hours	hour	NNS
13286	1931	15	in	in	IN
13286	1931	16	a	a	DT
13286	1931	17	moderate	moderate	JJ
13286	1931	18	oven	oven	NN
13286	1931	19	.	.	.
13286	1932	1	When	when	WRB
13286	1932	2	cold	cold	JJ
13286	1932	3	cover	cover	NN
13286	1932	4	with	with	IN
13286	1932	5	frosting	frosting	NN
13286	1932	6	.	.	.
13286	1933	1	_	_	NNP
13286	1933	2	For	for	IN
13286	1933	3	chocolate	chocolate	NN
13286	1933	4	frosting	frost	VBG
13286	1933	5	_	_	NNP
13286	1933	6	.	.	.
13286	1934	1	Knead	Knead	NNP
13286	1934	2	Crisco	Crisco	NNP
13286	1934	3	into	into	IN
13286	1934	4	sugar	sugar	NN
13286	1934	5	.	.	.
13286	1935	1	Melt	Melt	NNP
13286	1935	2	chocolate	chocolate	NN
13286	1935	3	,	,	,
13286	1935	4	add	add	VB
13286	1935	5	coffee	coffee	NN
13286	1935	6	,	,	,
13286	1935	7	sugar	sugar	NN
13286	1935	8	,	,	,
13286	1935	9	salt	salt	NN
13286	1935	10	,	,	,
13286	1935	11	and	and	CC
13286	1935	12	Crisco	Crisco	NNP
13286	1935	13	,	,	,
13286	1935	14	and	and	CC
13286	1935	15	stir	stir	VB
13286	1935	16	until	until	IN
13286	1935	17	thick	thick	JJ
13286	1935	18	,	,	,
13286	1935	19	then	then	RB
13286	1935	20	add	add	VB
13286	1935	21	vanilla	vanilla	NN
13286	1935	22	and	and	CC
13286	1935	23	put	put	VBD
13286	1935	24	away	away	RB
13286	1935	25	to	to	IN
13286	1935	26	cool	cool	JJ
13286	1935	27	.	.	.
13286	1936	1	When	when	WRB
13286	1936	2	cold	cold	JJ
13286	1936	3	spread	spread	NN
13286	1936	4	on	on	IN
13286	1936	5	cake	cake	NN
13286	1936	6	.	.	.
13286	1937	1	This	this	DT
13286	1937	2	frosting	frosting	NN
13286	1937	3	may	may	MD
13286	1937	4	be	be	VB
13286	1937	5	used	use	VBN
13286	1937	6	any	any	DT
13286	1937	7	time	time	NN
13286	1937	8	.	.	.
13286	1938	1	It	-PRON-	PRP
13286	1938	2	is	be	VBZ
13286	1938	3	just	just	RB
13286	1938	4	as	as	RB
13286	1938	5	good	good	JJ
13286	1938	6	made	make	VBN
13286	1938	7	one	one	CD
13286	1938	8	day	day	NN
13286	1938	9	and	and	CC
13286	1938	10	used	use	VBD
13286	1938	11	the	the	DT
13286	1938	12	next	next	JJ
13286	1938	13	by	by	IN
13286	1938	14	adding	add	VBG
13286	1938	15	a	a	DT
13286	1938	16	little	little	RB
13286	1938	17	more	more	RBR
13286	1938	18	hot	hot	JJ
13286	1938	19	coffee	coffee	NN
13286	1938	20	.	.	.
13286	1939	1	It	-PRON-	PRP
13286	1939	2	is	be	VBZ
13286	1939	3	always	always	RB
13286	1939	4	soft	soft	JJ
13286	1939	5	,	,	,
13286	1939	6	creamy	creamy	JJ
13286	1939	7	and	and	CC
13286	1939	8	delicious	delicious	JJ
13286	1939	9	.	.	.
13286	1940	1	Sufficient	sufficient	JJ
13286	1940	2	for	for	IN
13286	1940	3	one	one	CD
13286	1940	4	cake	cake	NN
13286	1940	5	.	.	.
13286	1941	1	Cocoanut	Cocoanut	NNP
13286	1941	2	Layer	Layer	NNP
13286	1941	3	Cake	Cake	NNP
13286	1941	4	For	for	IN
13286	1941	5	Cake	Cake	NNP
13286	1941	6	1	1	CD
13286	1941	7	cupful	cupful	JJ
13286	1941	8	sugar	sugar	NN
13286	1941	9	3	3	CD
13286	1941	10	cupfuls	cupfuls	NN
13286	1941	11	flour	flour	NN
13286	1941	12	1/2	1/2	CD
13286	1941	13	teaspoonful	teaspoonful	JJ
13286	1941	14	salt	salt	NN
13286	1941	15	4	4	CD
13286	1941	16	eggs	egg	NNS
13286	1941	17	1/2	1/2	CD
13286	1941	18	cupful	cupful	JJ
13286	1941	19	Crisco	Crisco	NNP
13286	1941	20	1	1	CD
13286	1941	21	cupful	cupful	JJ
13286	1941	22	milk	milk	NN
13286	1941	23	2	2	CD
13286	1941	24	teaspoonfuls	teaspoonfuls	NNP
13286	1941	25	vanilla	vanilla	NN
13286	1941	26	extract	extract	NN
13286	1941	27	3	3	CD
13286	1941	28	teaspoonfuls	teaspoonful	NNS
13286	1941	29	baking	baking	NN
13286	1941	30	powder	powder	NN
13286	1941	31	For	for	IN
13286	1941	32	Filling	fill	VBG
13286	1941	33	1	1	CD
13286	1941	34	teaspoonful	teaspoonful	JJ
13286	1941	35	Crisco	Crisco	NNP
13286	1941	36	1	1	CD
13286	1941	37	cupful	cupful	JJ
13286	1941	38	sugar	sugar	NN
13286	1941	39	1	1	CD
13286	1941	40	cupful	cupful	JJ
13286	1941	41	water	water	NN
13286	1941	42	Pinch	Pinch	NNP
13286	1941	43	cream	cream	NN
13286	1941	44	of	of	IN
13286	1941	45	tartar	tartar	NN
13286	1941	46	1	1	CD
13286	1941	47	teaspoonful	teaspoonful	JJ
13286	1941	48	vanilla	vanilla	NN
13286	1941	49	extract	extract	NN
13286	1941	50	1	1	CD
13286	1941	51	white	white	NN
13286	1941	52	of	of	IN
13286	1941	53	egg	egg	NN
13286	1941	54	1/2	1/2	CD
13286	1941	55	cupful	cupful	JJ
13286	1941	56	chopped	chop	VBN
13286	1941	57	cocoanut	cocoanut	NN
13286	1941	58	1/4	1/4	CD
13286	1941	59	teaspoonful	teaspoonful	JJ
13286	1941	60	salt	salt	NN
13286	1941	61	_	_	NNP
13286	1941	62	For	for	IN
13286	1941	63	cake	cake	NN
13286	1941	64	_	_	NNP
13286	1941	65	.	.	.
13286	1942	1	Cream	Cream	NNP
13286	1942	2	Crisco	Crisco	NNP
13286	1942	3	and	and	CC
13286	1942	4	sugar	sugar	VB
13286	1942	5	together	together	RB
13286	1942	6	,	,	,
13286	1942	7	sift	sift	VB
13286	1942	8	the	the	DT
13286	1942	9	flour	flour	NN
13286	1942	10	,	,	,
13286	1942	11	baking	baking	NN
13286	1942	12	powder	powder	NN
13286	1942	13	,	,	,
13286	1942	14	and	and	CC
13286	1942	15	salt	salt	NN
13286	1942	16	,	,	,
13286	1942	17	and	and	CC
13286	1942	18	add	add	VB
13286	1942	19	alternately	alternately	RB
13286	1942	20	with	with	IN
13286	1942	21	the	the	DT
13286	1942	22	beaten	beat	VBN
13286	1942	23	yolks	yolk	NNS
13286	1942	24	of	of	IN
13286	1942	25	eggs	egg	NNS
13286	1942	26	and	and	CC
13286	1942	27	milk	milk	NN
13286	1942	28	.	.	.
13286	1943	1	Beat	beat	VB
13286	1943	2	thoroughly	thoroughly	RB
13286	1943	3	,	,	,
13286	1943	4	then	then	RB
13286	1943	5	add	add	VB
13286	1943	6	stiffly	stiffly	NN
13286	1943	7	beaten	beat	VBN
13286	1943	8	whites	white	NNS
13286	1943	9	of	of	IN
13286	1943	10	eggs	egg	NNS
13286	1943	11	and	and	CC
13286	1943	12	flavoring	flavoring	NN
13286	1943	13	and	and	CC
13286	1943	14	mix	mix	VB
13286	1943	15	gently	gently	RB
13286	1943	16	.	.	.
13286	1944	1	Grease	grease	JJ
13286	1944	2	layer	layer	NN
13286	1944	3	tins	tin	NNS
13286	1944	4	with	with	IN
13286	1944	5	Crisco	Crisco	NNP
13286	1944	6	then	then	RB
13286	1944	7	flour	flour	VB
13286	1944	8	them	-PRON-	PRP
13286	1944	9	and	and	CC
13286	1944	10	divide	divide	VB
13286	1944	11	mixture	mixture	NN
13286	1944	12	into	into	IN
13286	1944	13	three	three	CD
13286	1944	14	portions	portion	NNS
13286	1944	15	.	.	.
13286	1945	1	Bake	bake	VB
13286	1945	2	in	in	IN
13286	1945	3	a	a	DT
13286	1945	4	moderate	moderate	JJ
13286	1945	5	oven	oven	JJ
13286	1945	6	twenty	twenty	CD
13286	1945	7	minutes	minute	NNS
13286	1945	8	.	.	.
13286	1946	1	_	_	NNP
13286	1946	2	For	for	IN
13286	1946	3	filling	fill	VBG
13286	1946	4	_	_	NNP
13286	1946	5	.	.	.
13286	1947	1	Boil	Boil	NNP
13286	1947	2	water	water	NN
13286	1947	3	and	and	CC
13286	1947	4	sugar	sugar	NN
13286	1947	5	together	together	RB
13286	1947	6	,	,	,
13286	1947	7	add	add	VB
13286	1947	8	Crisco	Crisco	NNP
13286	1947	9	and	and	CC
13286	1947	10	cream	cream	NN
13286	1947	11	of	of	IN
13286	1947	12	tartar	tartar	NN
13286	1947	13	,	,	,
13286	1947	14	and	and	CC
13286	1947	15	boil	boil	VB
13286	1947	16	until	until	IN
13286	1947	17	it	-PRON-	PRP
13286	1947	18	forms	form	VBZ
13286	1947	19	a	a	DT
13286	1947	20	soft	soft	JJ
13286	1947	21	ball	ball	NN
13286	1947	22	when	when	WRB
13286	1947	23	tried	try	VBN
13286	1947	24	in	in	IN
13286	1947	25	cold	cold	JJ
13286	1947	26	water	water	NN
13286	1947	27	,	,	,
13286	1947	28	or	or	CC
13286	1947	29	240Â	240â	CD
13286	1947	30	°	°	,
13286	1947	31	F.	F.	NNP
13286	1947	32	Beat	Beat	NNP
13286	1947	33	white	white	NN
13286	1947	34	of	of	IN
13286	1947	35	egg	egg	NN
13286	1947	36	to	to	TO
13286	1947	37	stiff	stiff	JJ
13286	1947	38	froth	froth	NN
13286	1947	39	,	,	,
13286	1947	40	add	add	VB
13286	1947	41	salt	salt	NN
13286	1947	42	,	,	,
13286	1947	43	then	then	RB
13286	1947	44	pour	pour	VB
13286	1947	45	in	in	IN
13286	1947	46	syrup	syrup	NN
13286	1947	47	gradually	gradually	RB
13286	1947	48	,	,	,
13286	1947	49	add	add	VB
13286	1947	50	vanilla	vanilla	NN
13286	1947	51	and	and	CC
13286	1947	52	beat	beat	NN
13286	1947	53	until	until	IN
13286	1947	54	thick	thick	JJ
13286	1947	55	and	and	CC
13286	1947	56	cold	cold	JJ
13286	1947	57	.	.	.
13286	1948	1	Spread	Spread	VBN
13286	1948	2	on	on	IN
13286	1948	3	cake	cake	NN
13286	1948	4	and	and	CC
13286	1948	5	sprinkle	sprinkle	VB
13286	1948	6	over	over	RP
13286	1948	7	with	with	IN
13286	1948	8	cocoanut	cocoanut	NN
13286	1948	9	.	.	.
13286	1949	1	Sufficient	sufficient	JJ
13286	1949	2	for	for	IN
13286	1949	3	three	three	CD
13286	1949	4	layers	layer	NNS
13286	1949	5	.	.	.
13286	1950	1	Coffee	coffee	NN
13286	1950	2	Layer	Layer	NNP
13286	1950	3	Cake	Cake	NNP
13286	1950	4	Dark	Dark	NNP
13286	1950	5	Part	Part	NNP
13286	1950	6	1	1	CD
13286	1950	7	cupful	cupful	JJ
13286	1950	8	dark	dark	JJ
13286	1950	9	brown	brown	JJ
13286	1950	10	sugar	sugar	NN
13286	1950	11	2/3	2/3	CD
13286	1950	12	cupful	cupful	JJ
13286	1950	13	cold	cold	JJ
13286	1950	14	strong	strong	JJ
13286	1950	15	coffee	coffee	NN
13286	1950	16	3	3	CD
13286	1950	17	yolks	yolk	NNS
13286	1950	18	of	of	IN
13286	1950	19	eggs	egg	NNS
13286	1950	20	1/2	1/2	CD
13286	1950	21	cupful	cupful	JJ
13286	1950	22	Crisco	Crisco	NNP
13286	1950	23	1	1	CD
13286	1950	24	tablespoonful	tablespoonful	JJ
13286	1950	25	molasses	molasse	NNS
13286	1950	26	1/4	1/4	CD
13286	1950	27	cupful	cupful	JJ
13286	1950	28	raisins	raisin	NNS
13286	1950	29	2	2	CD
13286	1950	30	cupfuls	cupful	NNS
13286	1950	31	flour	flour	NN
13286	1950	32	2	2	CD
13286	1950	33	teaspoonfuls	teaspoonful	NNS
13286	1950	34	baking	baking	NN
13286	1950	35	powder	powder	NN
13286	1950	36	1/2	1/2	CD
13286	1950	37	teaspoonful	teaspoonful	JJ
13286	1950	38	powdered	powdered	JJ
13286	1950	39	cinnamon	cinnamon	NN
13286	1950	40	1/2	1/2	CD
13286	1950	41	teaspoonful	teaspoonful	JJ
13286	1950	42	powdered	powder	VBN
13286	1950	43	cloves	clove	NNS
13286	1950	44	1/2	1/2	CD
13286	1950	45	teaspoonful	teaspoonful	JJ
13286	1950	46	grated	grate	VBN
13286	1950	47	nutmeg	nutmeg	NNS
13286	1950	48	1/2	1/2	CD
13286	1950	49	teaspoonful	teaspoonful	JJ
13286	1950	50	salt	salt	NN
13286	1950	51	White	White	NNP
13286	1950	52	Part	Part	NNP
13286	1950	53	1/2	1/2	CD
13286	1950	54	cupful	cupful	JJ
13286	1950	55	Crisco	Crisco	NNP
13286	1950	56	1	1	CD
13286	1950	57	cupful	cupful	JJ
13286	1950	58	granulated	granulate	VBN
13286	1950	59	sugar	sugar	NN
13286	1950	60	3	3	CD
13286	1950	61	whites	white	NNS
13286	1950	62	of	of	IN
13286	1950	63	eggs	egg	NNS
13286	1950	64	2/3	2/3	CD
13286	1950	65	cupful	cupful	JJ
13286	1950	66	milk	milk	NN
13286	1950	67	2	2	CD
13286	1950	68	cupfuls	cupful	NNS
13286	1950	69	flour	flour	NN
13286	1950	70	2	2	CD
13286	1950	71	teaspoonfuls	teaspoonful	NNS
13286	1950	72	baking	baking	NN
13286	1950	73	powder	powder	NN
13286	1950	74	1	1	CD
13286	1950	75	teaspoonful	teaspoonful	JJ
13286	1950	76	vanilla	vanilla	NN
13286	1950	77	extract	extract	NN
13286	1950	78	1/2	1/2	CD
13286	1950	79	teaspoonful	teaspoonful	JJ
13286	1950	80	salt	salt	NN
13286	1950	81	_	_	NNP
13286	1950	82	For	for	IN
13286	1950	83	dark	dark	JJ
13286	1950	84	part	part	NN
13286	1950	85	_	_	NNP
13286	1950	86	.	.	.
13286	1951	1	Cream	Cream	NNP
13286	1951	2	Crisco	Crisco	NNP
13286	1951	3	and	and	CC
13286	1951	4	sugar	sugar	NN
13286	1951	5	,	,	,
13286	1951	6	add	add	VB
13286	1951	7	yolks	yolk	NNS
13286	1951	8	well	well	RB
13286	1951	9	beaten	beat	VBN
13286	1951	10	,	,	,
13286	1951	11	coffee	coffee	NN
13286	1951	12	,	,	,
13286	1951	13	molasses	molasse	NNS
13286	1951	14	,	,	,
13286	1951	15	flour	flour	NN
13286	1951	16	,	,	,
13286	1951	17	salt	salt	NN
13286	1951	18	,	,	,
13286	1951	19	baking	baking	NN
13286	1951	20	powder	powder	NN
13286	1951	21	,	,	,
13286	1951	22	spices	spice	NNS
13286	1951	23	and	and	CC
13286	1951	24	raisins	raisin	NNS
13286	1951	25	.	.	.
13286	1952	1	Mix	mix	VB
13286	1952	2	and	and	CC
13286	1952	3	divide	divide	VB
13286	1952	4	into	into	IN
13286	1952	5	two	two	CD
13286	1952	6	Criscoed	Criscoed	NNP
13286	1952	7	and	and	CC
13286	1952	8	floured	floured	JJ
13286	1952	9	layer	layer	NN
13286	1952	10	tins	tin	NNS
13286	1952	11	and	and	CC
13286	1952	12	bake	bake	VB
13286	1952	13	in	in	RP
13286	1952	14	moderately	moderately	RB
13286	1952	15	hot	hot	JJ
13286	1952	16	oven	oven	JJ
13286	1952	17	twenty	twenty	CD
13286	1952	18	minutes	minute	NNS
13286	1952	19	.	.	.
13286	1953	1	_	_	NNP
13286	1953	2	For	for	IN
13286	1953	3	white	white	JJ
13286	1953	4	part	part	NN
13286	1953	5	_	_	NNP
13286	1953	6	.	.	.
13286	1954	1	Cream	Cream	NNP
13286	1954	2	Crisco	Crisco	NNP
13286	1954	3	and	and	CC
13286	1954	4	sugar	sugar	NN
13286	1954	5	,	,	,
13286	1954	6	add	add	VB
13286	1954	7	milk	milk	NN
13286	1954	8	,	,	,
13286	1954	9	vanilla	vanilla	NN
13286	1954	10	,	,	,
13286	1954	11	flour	flour	NN
13286	1954	12	,	,	,
13286	1954	13	salt	salt	NN
13286	1954	14	,	,	,
13286	1954	15	baking	baking	NN
13286	1954	16	powder	powder	NN
13286	1954	17	,	,	,
13286	1954	18	then	then	RB
13286	1954	19	fold	fold	VB
13286	1954	20	in	in	RB
13286	1954	21	stiffly	stiffly	NNP
13286	1954	22	beaten	beat	VBN
13286	1954	23	whites	white	NNS
13286	1954	24	of	of	IN
13286	1954	25	eggs	egg	NNS
13286	1954	26	.	.	.
13286	1955	1	Bake	bake	VB
13286	1955	2	in	in	RP
13286	1955	3	two	two	CD
13286	1955	4	layers	layer	NNS
13286	1955	5	.	.	.
13286	1956	1	Put	put	NN
13286	1956	2	layers	layer	NNS
13286	1956	3	together	together	RB
13286	1956	4	and	and	CC
13286	1956	5	ice	ice	VBP
13286	1956	6	with	with	IN
13286	1956	7	following	follow	VBG
13286	1956	8	frosting	frosting	NN
13286	1956	9	.	.	.
13286	1957	1	Put	put	NN
13286	1957	2	2	2	CD
13286	1957	3	cupfuls	cupful	NNS
13286	1957	4	dark	dark	JJ
13286	1957	5	brown	brown	JJ
13286	1957	6	sugar	sugar	NN
13286	1957	7	and	and	CC
13286	1957	8	3/4	3/4	CD
13286	1957	9	cupful	cupful	JJ
13286	1957	10	water	water	NN
13286	1957	11	into	into	IN
13286	1957	12	saucepan	saucepan	NN
13286	1957	13	,	,	,
13286	1957	14	add	add	VB
13286	1957	15	1	1	CD
13286	1957	16	tablespoonful	tablespoonful	JJ
13286	1957	17	Crisco	Crisco	NNP
13286	1957	18	and	and	CC
13286	1957	19	1	1	CD
13286	1957	20	teaspoonful	teaspoonful	JJ
13286	1957	21	vanilla	vanilla	NN
13286	1957	22	extract	extract	NN
13286	1957	23	.	.	.
13286	1958	1	Boil	Boil	NNP
13286	1958	2	till	till	IN
13286	1958	3	mixture	mixture	NN
13286	1958	4	forms	form	NNS
13286	1958	5	soft	soft	JJ
13286	1958	6	ball	ball	NN
13286	1958	7	when	when	WRB
13286	1958	8	tried	try	VBN
13286	1958	9	in	in	IN
13286	1958	10	cold	cold	JJ
13286	1958	11	water	water	NN
13286	1958	12	or	or	CC
13286	1958	13	240Â	240â	CD
13286	1958	14	°	°	,
13286	1958	15	F.	F.	NNP
13286	1958	16	,	,	,
13286	1958	17	remove	remove	VB
13286	1958	18	from	from	IN
13286	1958	19	stove	stove	NN
13286	1958	20	,	,	,
13286	1958	21	beat	beat	VBN
13286	1958	22	till	till	IN
13286	1958	23	it	-PRON-	PRP
13286	1958	24	begins	begin	VBZ
13286	1958	25	to	to	TO
13286	1958	26	cream	cream	VB
13286	1958	27	,	,	,
13286	1958	28	then	then	RB
13286	1958	29	add	add	VB
13286	1958	30	1	1	CD
13286	1958	31	cupful	cupful	JJ
13286	1958	32	chopped	chop	VBN
13286	1958	33	raisins	raisin	NNS
13286	1958	34	.	.	.
13286	1959	1	Spread	Spread	VBN
13286	1959	2	on	on	IN
13286	1959	3	cake	cake	NN
13286	1959	4	and	and	CC
13286	1959	5	allow	allow	VB
13286	1959	6	to	to	TO
13286	1959	7	dry	dry	VB
13286	1959	8	.	.	.
13286	1960	1	Sufficient	sufficient	JJ
13286	1960	2	for	for	IN
13286	1960	3	one	one	CD
13286	1960	4	large	large	JJ
13286	1960	5	layer	layer	NN
13286	1960	6	cake	cake	NN
13286	1960	7	.	.	.
13286	1961	1	Cream	Cream	NNP
13286	1961	2	Puffs	Puffs	NNPS
13286	1961	3	1	1	CD
13286	1961	4	cupful	cupful	JJ
13286	1961	5	water	water	NN
13286	1961	6	1	1	CD
13286	1961	7	cupful	cupful	JJ
13286	1961	8	flour	flour	NN
13286	1961	9	1/4	1/4	CD
13286	1961	10	teaspoonful	teaspoonful	JJ
13286	1961	11	salt	salt	NN
13286	1961	12	5	5	CD
13286	1961	13	tablespoonfuls	tablespoonful	NNS
13286	1961	14	Crisco	Crisco	NNP
13286	1961	15	4	4	CD
13286	1961	16	eggs	egg	NNS
13286	1961	17	Put	put	VB
13286	1961	18	Crisco	Crisco	NNP
13286	1961	19	into	into	IN
13286	1961	20	small	small	JJ
13286	1961	21	saucepan	saucepan	NN
13286	1961	22	add	add	NN
13286	1961	23	water	water	NN
13286	1961	24	,	,	,
13286	1961	25	bring	bring	VB
13286	1961	26	to	to	IN
13286	1961	27	boiling	boiling	NN
13286	1961	28	point	point	NN
13286	1961	29	,	,	,
13286	1961	30	add	add	VB
13286	1961	31	quickly	quickly	RB
13286	1961	32	flour	flour	NN
13286	1961	33	and	and	CC
13286	1961	34	salt	salt	NN
13286	1961	35	,	,	,
13286	1961	36	stir	stir	VB
13286	1961	37	well	well	RB
13286	1961	38	with	with	IN
13286	1961	39	wooden	wooden	JJ
13286	1961	40	spoon	spoon	NN
13286	1961	41	until	until	IN
13286	1961	42	mixture	mixture	NN
13286	1961	43	leaves	leave	VBZ
13286	1961	44	sides	side	NNS
13286	1961	45	of	of	IN
13286	1961	46	pan	pan	NN
13286	1961	47	,	,	,
13286	1961	48	remove	remove	VB
13286	1961	49	pan	pan	NN
13286	1961	50	from	from	IN
13286	1961	51	fire	fire	NN
13286	1961	52	,	,	,
13286	1961	53	allow	allow	VB
13286	1961	54	mixture	mixture	NN
13286	1961	55	to	to	TO
13286	1961	56	become	become	VB
13286	1961	57	cool	cool	JJ
13286	1961	58	,	,	,
13286	1961	59	but	but	CC
13286	1961	60	not	not	RB
13286	1961	61	cold	cold	JJ
13286	1961	62	,	,	,
13286	1961	63	add	add	VB
13286	1961	64	eggs	egg	NNS
13286	1961	65	,	,	,
13286	1961	66	one	one	CD
13286	1961	67	at	at	IN
13286	1961	68	a	a	DT
13286	1961	69	time	time	NN
13286	1961	70	,	,	,
13286	1961	71	and	and	CC
13286	1961	72	beat	beat	VBD
13286	1961	73	each	each	DT
13286	1961	74	one	one	NN
13286	1961	75	thoroughly	thoroughly	RB
13286	1961	76	in	in	IN
13286	1961	77	.	.	.
13286	1962	1	Set	Set	VBN
13286	1962	2	in	in	IN
13286	1962	3	cool	cool	JJ
13286	1962	4	place	place	NN
13286	1962	5	one	one	CD
13286	1962	6	hour	hour	NN
13286	1962	7	.	.	.
13286	1963	1	Put	put	VB
13286	1963	2	mixture	mixture	NN
13286	1963	3	into	into	IN
13286	1963	4	forcing	force	VBG
13286	1963	5	bag	bag	NN
13286	1963	6	with	with	IN
13286	1963	7	tube	tube	NN
13286	1963	8	and	and	CC
13286	1963	9	force	force	VB
13286	1963	10	it	-PRON-	PRP
13286	1963	11	on	on	RP
13286	1963	12	to	to	IN
13286	1963	13	a	a	DT
13286	1963	14	tin	tin	NN
13286	1963	15	greased	grease	VBN
13286	1963	16	with	with	IN
13286	1963	17	Crisco	Crisco	NNP
13286	1963	18	into	into	IN
13286	1963	19	small	small	JJ
13286	1963	20	rounds	round	NNS
13286	1963	21	;	;	:
13286	1963	22	bake	bake	NN
13286	1963	23	in	in	IN
13286	1963	24	hot	hot	JJ
13286	1963	25	oven	oven	JJ
13286	1963	26	forty	forty	CD
13286	1963	27	minutes	minute	NNS
13286	1963	28	.	.	.
13286	1964	1	When	when	WRB
13286	1964	2	cold	cold	JJ
13286	1964	3	split	split	VBD
13286	1964	4	them	-PRON-	PRP
13286	1964	5	open	open	JJ
13286	1964	6	on	on	IN
13286	1964	7	one	one	CD
13286	1964	8	side	side	NN
13286	1964	9	and	and	CC
13286	1964	10	fill	fill	VB
13286	1964	11	with	with	IN
13286	1964	12	whipped	whip	VBN
13286	1964	13	cream	cream	NN
13286	1964	14	sweetened	sweeten	VBD
13286	1964	15	and	and	CC
13286	1964	16	flavored	flavor	VBN
13286	1964	17	to	to	TO
13286	1964	18	taste	taste	VB
13286	1964	19	.	.	.
13286	1965	1	To	to	TO
13286	1965	2	make	make	VB
13286	1965	3	eclairs	eclair	NNS
13286	1965	4	with	with	IN
13286	1965	5	this	this	DT
13286	1965	6	mixture	mixture	NN
13286	1965	7	press	press	VB
13286	1965	8	it	-PRON-	PRP
13286	1965	9	on	on	RP
13286	1965	10	to	to	IN
13286	1965	11	tins	tin	NNS
13286	1965	12	in	in	IN
13286	1965	13	strips	strip	NNS
13286	1965	14	three	three	CD
13286	1965	15	and	and	CC
13286	1965	16	a	a	DT
13286	1965	17	half	half	NN
13286	1965	18	inches	inch	NNS
13286	1965	19	long	long	JJ
13286	1965	20	,	,	,
13286	1965	21	and	and	CC
13286	1965	22	a	a	DT
13286	1965	23	little	little	JJ
13286	1965	24	distance	distance	NN
13286	1965	25	apart	apart	RB
13286	1965	26	.	.	.
13286	1966	1	Brush	brush	VB
13286	1966	2	over	over	RP
13286	1966	3	tops	top	NNS
13286	1966	4	with	with	IN
13286	1966	5	beaten	beat	VBN
13286	1966	6	egg	egg	NN
13286	1966	7	and	and	CC
13286	1966	8	bake	bake	NN
13286	1966	9	in	in	RP
13286	1966	10	moderate	moderate	JJ
13286	1966	11	oven	oven	NNP
13286	1966	12	thirty	thirty	CD
13286	1966	13	minutes	minute	NNS
13286	1966	14	.	.	.
13286	1967	1	Cut	cut	VB
13286	1967	2	open	open	VB
13286	1967	3	one	one	CD
13286	1967	4	side	side	NN
13286	1967	5	then	then	RB
13286	1967	6	fill	fill	VBP
13286	1967	7	and	and	CC
13286	1967	8	dip	dip	VB
13286	1967	9	top	top	NN
13286	1967	10	into	into	IN
13286	1967	11	chocolate	chocolate	NN
13286	1967	12	icing	icing	NN
13286	1967	13	.	.	.
13286	1968	1	Sufficient	sufficient	JJ
13286	1968	2	for	for	IN
13286	1968	3	fifteen	fifteen	CD
13286	1968	4	cream	cream	NN
13286	1968	5	puffs	puff	NNS
13286	1968	6	.	.	.
13286	1969	1	Cream	Cream	NNP
13286	1969	2	Puff	Puff	NNP
13286	1969	3	Balls	Balls	NNP
13286	1969	4	1	1	CD
13286	1969	5	cupful	cupful	JJ
13286	1969	6	flour	flour	NN
13286	1969	7	1/2	1/2	CD
13286	1969	8	cupful	cupful	JJ
13286	1969	9	Crisco	Crisco	NNP
13286	1969	10	1/2	1/2	CD
13286	1969	11	teaspoonful	teaspoonful	JJ
13286	1969	12	salt	salt	NN
13286	1969	13	1/2	1/2	CD
13286	1969	14	cupful	cupful	JJ
13286	1969	15	water	water	NN
13286	1969	16	4	4	CD
13286	1969	17	eggs	egg	NNS
13286	1969	18	Put	Put	NNP
13286	1969	19	Crisco	Crisco	NNP
13286	1969	20	and	and	CC
13286	1969	21	water	water	NN
13286	1969	22	into	into	IN
13286	1969	23	small	small	JJ
13286	1969	24	saucepan	saucepan	NN
13286	1969	25	,	,	,
13286	1969	26	bring	bring	VBP
13286	1969	27	to	to	TO
13286	1969	28	boil	boil	VB
13286	1969	29	,	,	,
13286	1969	30	add	add	VB
13286	1969	31	quickly	quickly	RB
13286	1969	32	flour	flour	NN
13286	1969	33	and	and	CC
13286	1969	34	salt	salt	NN
13286	1969	35	,	,	,
13286	1969	36	stir	stir	VB
13286	1969	37	well	well	RB
13286	1969	38	with	with	IN
13286	1969	39	wooden	wooden	JJ
13286	1969	40	spoon	spoon	NN
13286	1969	41	until	until	IN
13286	1969	42	mixture	mixture	NN
13286	1969	43	leaves	leave	VBZ
13286	1969	44	sides	side	NNS
13286	1969	45	of	of	IN
13286	1969	46	pan	pan	NN
13286	1969	47	,	,	,
13286	1969	48	remove	remove	VB
13286	1969	49	from	from	IN
13286	1969	50	fire	fire	NN
13286	1969	51	,	,	,
13286	1969	52	allow	allow	VBP
13286	1969	53	to	to	IN
13286	1969	54	cool	cool	JJ
13286	1969	55	,	,	,
13286	1969	56	but	but	CC
13286	1969	57	not	not	RB
13286	1969	58	become	become	VB
13286	1969	59	cold	cold	JJ
13286	1969	60	,	,	,
13286	1969	61	add	add	VB
13286	1969	62	eggs	egg	NNS
13286	1969	63	,	,	,
13286	1969	64	beating	beat	VBG
13286	1969	65	each	each	DT
13286	1969	66	one	one	NN
13286	1969	67	thoroughly	thoroughly	RB
13286	1969	68	in	in	IN
13286	1969	69	.	.	.
13286	1970	1	Turn	turn	VB
13286	1970	2	mixture	mixture	NN
13286	1970	3	on	on	IN
13286	1970	4	to	to	TO
13286	1970	5	well	well	RB
13286	1970	6	Criscoed	Criscoed	NNP
13286	1970	7	plate	plate	NN
13286	1970	8	and	and	CC
13286	1970	9	divide	divide	VB
13286	1970	10	into	into	IN
13286	1970	11	small	small	JJ
13286	1970	12	puffs	puff	NNS
13286	1970	13	or	or	CC
13286	1970	14	cakes	cake	NNS
13286	1970	15	.	.	.
13286	1971	1	Put	put	VB
13286	1971	2	on	on	RP
13286	1971	3	Criscoed	Criscoed	NNP
13286	1971	4	tins	tin	NNS
13286	1971	5	and	and	CC
13286	1971	6	bake	bake	VBP
13286	1971	7	a	a	DT
13286	1971	8	golden	golden	JJ
13286	1971	9	brown	brown	NN
13286	1971	10	in	in	IN
13286	1971	11	hot	hot	JJ
13286	1971	12	oven	oven	JJ
13286	1971	13	,	,	,
13286	1971	14	thirty	thirty	CD
13286	1971	15	minutes	minute	NNS
13286	1971	16	.	.	.
13286	1972	1	These	these	DT
13286	1972	2	puffs	puff	NNS
13286	1972	3	may	may	MD
13286	1972	4	be	be	VB
13286	1972	5	filled	fill	VBN
13286	1972	6	with	with	IN
13286	1972	7	preserves	preserve	NNS
13286	1972	8	,	,	,
13286	1972	9	custard	custard	NN
13286	1972	10	,	,	,
13286	1972	11	or	or	CC
13286	1972	12	savory	savory	JJ
13286	1972	13	mixtures	mixture	NNS
13286	1972	14	.	.	.
13286	1973	1	Sufficient	sufficient	JJ
13286	1973	2	for	for	IN
13286	1973	3	thirty	thirty	CD
13286	1973	4	puffs	puff	NNS
13286	1973	5	.	.	.
13286	1974	1	Crisco	Crisco	NNP
13286	1974	2	Fruit	Fruit	NNP
13286	1974	3	Cake	Cake	NNP
13286	1974	4	1	1	CD
13286	1974	5	-	-	HYPH
13286	1974	6	1/2	1/2	CD
13286	1974	7	cupfuls	cupful	NNS
13286	1974	8	Crisco	Crisco	NNP
13286	1974	9	2	2	CD
13286	1974	10	cupfuls	cupfuls	NNP
13286	1974	11	sugar	sugar	NN
13286	1974	12	4	4	CD
13286	1974	13	cupfuls	cupful	NNS
13286	1974	14	flour	flour	NN
13286	1974	15	6	6	CD
13286	1974	16	eggs	egg	NNS
13286	1974	17	1	1	CD
13286	1974	18	wineglassful	wineglassful	JJ
13286	1974	19	brandy	brandy	NN
13286	1974	20	1/2	1/2	CD
13286	1974	21	lb	lb	XX
13286	1974	22	.	.	.
13286	1975	1	blanched	blanch	VBN
13286	1975	2	and	and	CC
13286	1975	3	chopped	chop	VBN
13286	1975	4	almonds	almond	VBZ
13286	1975	5	1/2	1/2	CD
13286	1975	6	lb	lb	IN
13286	1975	7	.	.	.
13286	1976	1	English	English	NNP
13286	1976	2	walnut	walnut	NNP
13286	1976	3	meats	meat	NNS
13286	1976	4	(	(	-LRB-
13286	1976	5	broken	break	VBN
13286	1976	6	in	in	IN
13286	1976	7	small	small	JJ
13286	1976	8	pieces	piece	NNS
13286	1976	9	)	)	-RRB-
13286	1976	10	1/2	1/2	CD
13286	1976	11	lb	lb	XX
13286	1976	12	.	.	.
13286	1977	1	stoned	stone	VBN
13286	1977	2	and	and	CC
13286	1977	3	chopped	chop	VBN
13286	1977	4	dates	date	VBZ
13286	1977	5	1	1	CD
13286	1977	6	lb	lb	XX
13286	1977	7	.	.	.
13286	1978	1	currants	currant	NNS
13286	1978	2	1	1	CD
13286	1978	3	lb	lb	RB
13286	1978	4	.	.	.
13286	1979	1	seeded	seeded	JJ
13286	1979	2	raisins	raisin	NNS
13286	1979	3	1	1	CD
13286	1979	4	lb	lb	XX
13286	1979	5	.	.	.
13286	1980	1	glace	glace	NNP
13286	1980	2	cherries	cherrie	VBZ
13286	1980	3	1	1	CD
13286	1980	4	teaspoonful	teaspoonful	JJ
13286	1980	5	baking	baking	NN
13286	1980	6	soda	soda	NN
13286	1980	7	1	1	CD
13286	1980	8	teaspoonful	teaspoonful	JJ
13286	1980	9	salt	salt	NN
13286	1980	10	1/2	1/2	CD
13286	1980	11	cupful	cupful	JJ
13286	1980	12	New	New	NNP
13286	1980	13	Orleans	Orleans	NNP
13286	1980	14	molasses	molasse	NNS
13286	1980	15	1/2	1/2	CD
13286	1980	16	cupful	cupful	JJ
13286	1980	17	cold	cold	JJ
13286	1980	18	black	black	JJ
13286	1980	19	coffee	coffee	NN
13286	1980	20	1	1	CD
13286	1980	21	teaspoonful	teaspoonful	JJ
13286	1980	22	grated	grate	VBN
13286	1980	23	nutmeg	nutmeg	NNP
13286	1980	24	2	2	CD
13286	1980	25	teaspoonfuls	teaspoonful	NNS
13286	1980	26	powdered	powder	VBD
13286	1980	27	cinnamon	cinnamon	NNP
13286	1980	28	1	1	CD
13286	1980	29	teaspoonful	teaspoonful	JJ
13286	1980	30	powdered	powder	VBN
13286	1980	31	cloves	clove	NNS
13286	1980	32	Cream	Cream	NNP
13286	1980	33	Crisco	Crisco	NNP
13286	1980	34	and	and	CC
13286	1980	35	sugar	sugar	VB
13286	1980	36	together	together	RB
13286	1980	37	,	,	,
13286	1980	38	add	add	VB
13286	1980	39	eggs	egg	NNS
13286	1980	40	well	well	RB
13286	1980	41	beaten	beat	VBN
13286	1980	42	,	,	,
13286	1980	43	beat	beat	VBD
13286	1980	44	five	five	CD
13286	1980	45	minutes	minute	NNS
13286	1980	46	,	,	,
13286	1980	47	then	then	RB
13286	1980	48	add	add	VB
13286	1980	49	coffee	coffee	NN
13286	1980	50	,	,	,
13286	1980	51	soda	soda	NN
13286	1980	52	mixed	mix	VBN
13286	1980	53	with	with	IN
13286	1980	54	molasses	molasse	NNS
13286	1980	55	,	,	,
13286	1980	56	brandy	brandy	NN
13286	1980	57	,	,	,
13286	1980	58	flour	flour	NN
13286	1980	59	sifted	sift	VBN
13286	1980	60	with	with	IN
13286	1980	61	salt	salt	NN
13286	1980	62	and	and	CC
13286	1980	63	spices	spice	NNS
13286	1980	64	.	.	.
13286	1981	1	Now	now	RB
13286	1981	2	add	add	VB
13286	1981	3	raisins	raisin	NNS
13286	1981	4	,	,	,
13286	1981	5	currants	currant	NNS
13286	1981	6	,	,	,
13286	1981	7	dates	date	NNS
13286	1981	8	,	,	,
13286	1981	9	cherries	cherry	NNS
13286	1981	10	cut	cut	VBN
13286	1981	11	in	in	IN
13286	1981	12	halves	half	NNS
13286	1981	13	,	,	,
13286	1981	14	and	and	CC
13286	1981	15	nuts	nut	NNS
13286	1981	16	.	.	.
13286	1982	1	Mix	mix	VB
13286	1982	2	carefully	carefully	RB
13286	1982	3	and	and	CC
13286	1982	4	turn	turn	VB
13286	1982	5	into	into	IN
13286	1982	6	Criscoed	Criscoed	NNP
13286	1982	7	and	and	CC
13286	1982	8	papered	paper	VBN
13286	1982	9	tin	tin	NN
13286	1982	10	and	and	CC
13286	1982	11	bake	bake	NN
13286	1982	12	in	in	RP
13286	1982	13	moderate	moderate	JJ
13286	1982	14	oven	oven	NNP
13286	1982	15	two	two	CD
13286	1982	16	and	and	CC
13286	1982	17	a	a	DT
13286	1982	18	half	half	NN
13286	1982	19	hours	hour	NNS
13286	1982	20	.	.	.
13286	1983	1	Brandy	brandy	NN
13286	1983	2	may	may	MD
13286	1983	3	be	be	VB
13286	1983	4	omitted	omit	VBN
13286	1983	5	.	.	.
13286	1984	1	Sufficient	sufficient	JJ
13286	1984	2	for	for	IN
13286	1984	3	one	one	CD
13286	1984	4	large	large	JJ
13286	1984	5	cake	cake	NN
13286	1984	6	.	.	.
13286	1985	1	Devils	devil	VBZ
13286	1985	2	Food	Food	NNP
13286	1985	3	Cake	Cake	NNP
13286	1985	4	1	1	CD
13286	1985	5	-	-	HYPH
13286	1985	6	1/2	1/2	CD
13286	1985	7	cupfuls	cupfuls	NN
13286	1985	8	sugar	sugar	NN
13286	1985	9	1	1	CD
13286	1985	10	-	-	SYM
13286	1985	11	1/2	1/2	CD
13286	1985	12	cupfuls	cupful	NNS
13286	1985	13	milk	milk	NN
13286	1985	14	1/2	1/2	CD
13286	1985	15	cake	cake	NN
13286	1985	16	chocolate	chocolate	NN
13286	1985	17	2	2	CD
13286	1985	18	teaspoonfuls	teaspoonfuls	NNP
13286	1985	19	vanilla	vanilla	NN
13286	1985	20	extract	extract	NN
13286	1985	21	2	2	CD
13286	1985	22	eggs	egg	NNS
13286	1985	23	1/2	1/2	CD
13286	1985	24	teaspoonful	teaspoonful	JJ
13286	1985	25	salt	salt	NN
13286	1985	26	2	2	CD
13286	1985	27	cupfuls	cupful	NNS
13286	1985	28	flour	flour	NN
13286	1985	29	1/2	1/2	CD
13286	1985	30	cupful	cupful	JJ
13286	1985	31	Crisco	Crisco	NNP
13286	1985	32	1	1	CD
13286	1985	33	teaspoonful	teaspoonful	JJ
13286	1985	34	baking	baking	NN
13286	1985	35	soda	soda	NN
13286	1985	36	3	3	CD
13286	1985	37	tablespoonfuls	tablespoonful	NNS
13286	1985	38	boiling	boil	VBG
13286	1985	39	water	water	NN
13286	1985	40	Boiled	boil	VBN
13286	1985	41	frosting	frost	VBG
13286	1985	42	Put	Put	NNP
13286	1985	43	1/2	1/2	CD
13286	1985	44	cupful	cupful	NN
13286	1985	45	of	of	IN
13286	1985	46	sugar	sugar	NN
13286	1985	47	into	into	IN
13286	1985	48	small	small	JJ
13286	1985	49	saucepan	saucepan	NN
13286	1985	50	,	,	,
13286	1985	51	add	add	VB
13286	1985	52	chocolate	chocolate	NN
13286	1985	53	and	and	CC
13286	1985	54	1	1	CD
13286	1985	55	cupful	cupful	JJ
13286	1985	56	milk	milk	NN
13286	1985	57	.	.	.
13286	1986	1	Put	put	VB
13286	1986	2	on	on	RP
13286	1986	3	stove	stove	NN
13286	1986	4	and	and	CC
13286	1986	5	stir	stir	VB
13286	1986	6	till	till	IN
13286	1986	7	it	-PRON-	PRP
13286	1986	8	boils	boil	VBZ
13286	1986	9	five	five	CD
13286	1986	10	minutes	minute	NNS
13286	1986	11	,	,	,
13286	1986	12	stirring	stir	VBG
13286	1986	13	now	now	RB
13286	1986	14	and	and	CC
13286	1986	15	then	then	RB
13286	1986	16	.	.	.
13286	1987	1	Remove	remove	VB
13286	1987	2	from	from	IN
13286	1987	3	fire	fire	NN
13286	1987	4	,	,	,
13286	1987	5	add	add	VB
13286	1987	6	vanilla	vanilla	NN
13286	1987	7	and	and	CC
13286	1987	8	set	set	VBD
13286	1987	9	aside	aside	RB
13286	1987	10	to	to	IN
13286	1987	11	cool	cool	JJ
13286	1987	12	.	.	.
13286	1988	1	Beat	beat	VB
13286	1988	2	Crisco	Crisco	NNP
13286	1988	3	and	and	CC
13286	1988	4	remainder	remainder	NN
13286	1988	5	of	of	IN
13286	1988	6	sugar	sugar	NN
13286	1988	7	to	to	IN
13286	1988	8	light	light	JJ
13286	1988	9	cream	cream	NN
13286	1988	10	,	,	,
13286	1988	11	then	then	RB
13286	1988	12	add	add	VB
13286	1988	13	eggs	egg	NNS
13286	1988	14	well	well	RB
13286	1988	15	beaten	beat	VBN
13286	1988	16	and	and	CC
13286	1988	17	beat	beat	VBD
13286	1988	18	two	two	CD
13286	1988	19	minutes	minute	NNS
13286	1988	20	.	.	.
13286	1989	1	Now	now	RB
13286	1989	2	add	add	VB
13286	1989	3	remainder	remainder	NN
13286	1989	4	of	of	IN
13286	1989	5	milk	milk	NN
13286	1989	6	,	,	,
13286	1989	7	soda	soda	NN
13286	1989	8	dissolved	dissolve	VBN
13286	1989	9	in	in	IN
13286	1989	10	boiling	boil	VBG
13286	1989	11	water	water	NN
13286	1989	12	,	,	,
13286	1989	13	flour	flour	NN
13286	1989	14	,	,	,
13286	1989	15	salt	salt	NN
13286	1989	16	,	,	,
13286	1989	17	and	and	CC
13286	1989	18	chocolate	chocolate	NN
13286	1989	19	mixture	mixture	NN
13286	1989	20	.	.	.
13286	1990	1	Mix	mix	VB
13286	1990	2	carefully	carefully	RB
13286	1990	3	and	and	CC
13286	1990	4	divide	divide	VB
13286	1990	5	into	into	IN
13286	1990	6	two	two	CD
13286	1990	7	large	large	JJ
13286	1990	8	greased	greased	JJ
13286	1990	9	and	and	CC
13286	1990	10	floured	floured	JJ
13286	1990	11	layer	layer	NN
13286	1990	12	tins	tin	NNS
13286	1990	13	and	and	CC
13286	1990	14	bake	bake	NN
13286	1990	15	in	in	IN
13286	1990	16	moderate	moderate	JJ
13286	1990	17	oven	oven	NNP
13286	1990	18	twenty	twenty	CD
13286	1990	19	-	-	HYPH
13286	1990	20	five	five	CD
13286	1990	21	minutes	minute	NNS
13286	1990	22	.	.	.
13286	1991	1	Turn	turn	VB
13286	1991	2	to	to	TO
13286	1991	3	cool	cool	VB
13286	1991	4	and	and	CC
13286	1991	5	put	put	VB
13286	1991	6	together	together	RB
13286	1991	7	with	with	IN
13286	1991	8	boiled	boil	VBN
13286	1991	9	frosting	frosting	NN
13286	1991	10	.	.	.
13286	1992	1	Sufficient	sufficient	JJ
13286	1992	2	for	for	IN
13286	1992	3	two	two	CD
13286	1992	4	large	large	JJ
13286	1992	5	layers	layer	NNS
13286	1992	6	.	.	.
13286	1993	1	Peach	Peach	NNP
13286	1993	2	Shortcake	Shortcake	NNP
13286	1993	3	2	2	CD
13286	1993	4	cupfuls	cupfuls	NN
13286	1993	5	sugar	sugar	NN
13286	1993	6	1	1	CD
13286	1993	7	cupful	cupful	JJ
13286	1993	8	milk	milk	NN
13286	1993	9	5	5	CD
13286	1993	10	eggs	egg	NNS
13286	1993	11	3	3	CD
13286	1993	12	cupfuls	cupful	NNS
13286	1993	13	flour	flour	NN
13286	1993	14	Quartered	Quartered	NNP
13286	1993	15	peaches	peach	NNS
13286	1993	16	3/4	3/4	CD
13286	1993	17	cupful	cupful	JJ
13286	1993	18	Crisco	Crisco	NNP
13286	1993	19	1	1	CD
13286	1993	20	teaspoonful	teaspoonful	JJ
13286	1993	21	baking	baking	NN
13286	1993	22	powder	powder	NN
13286	1993	23	1/2	1/2	CD
13286	1993	24	teaspoonful	teaspoonful	JJ
13286	1993	25	salt	salt	NN
13286	1993	26	1	1	CD
13286	1993	27	teaspoonful	teaspoonful	JJ
13286	1993	28	almond	almond	NN
13286	1993	29	extract	extract	NN
13286	1993	30	Cream	Cream	NNP
13286	1993	31	Crisco	Crisco	NNP
13286	1993	32	and	and	CC
13286	1993	33	sugar	sugar	VB
13286	1993	34	together	together	RB
13286	1993	35	,	,	,
13286	1993	36	then	then	RB
13286	1993	37	add	add	VB
13286	1993	38	milk	milk	NN
13286	1993	39	,	,	,
13286	1993	40	eggs	egg	VBZ
13286	1993	41	one	one	CD
13286	1993	42	by	by	IN
13286	1993	43	one	one	CD
13286	1993	44	,	,	,
13286	1993	45	always	always	RB
13286	1993	46	beating	beat	VBG
13286	1993	47	well	well	RB
13286	1993	48	between	between	IN
13286	1993	49	each	each	DT
13286	1993	50	one	one	CD
13286	1993	51	,	,	,
13286	1993	52	flour	flour	NN
13286	1993	53	sifted	sift	VBN
13286	1993	54	with	with	IN
13286	1993	55	baking	baking	NN
13286	1993	56	powder	powder	NN
13286	1993	57	and	and	CC
13286	1993	58	salt	salt	NN
13286	1993	59	,	,	,
13286	1993	60	then	then	RB
13286	1993	61	add	add	VB
13286	1993	62	extract	extract	NN
13286	1993	63	.	.	.
13286	1994	1	Mix	mix	VB
13286	1994	2	and	and	CC
13286	1994	3	divide	divide	VB
13286	1994	4	into	into	IN
13286	1994	5	two	two	CD
13286	1994	6	layer	layer	NN
13286	1994	7	tins	tin	NNS
13286	1994	8	that	that	WDT
13286	1994	9	have	have	VBP
13286	1994	10	been	be	VBN
13286	1994	11	greased	grease	VBN
13286	1994	12	with	with	IN
13286	1994	13	Crisco	Crisco	NNP
13286	1994	14	and	and	CC
13286	1994	15	bake	bake	VB
13286	1994	16	twenty	twenty	CD
13286	1994	17	minutes	minute	NNS
13286	1994	18	in	in	IN
13286	1994	19	moderate	moderate	JJ
13286	1994	20	oven	oven	NN
13286	1994	21	.	.	.
13286	1995	1	Turn	turn	VB
13286	1995	2	out	out	RP
13286	1995	3	and	and	CC
13286	1995	4	spread	spread	VBD
13286	1995	5	with	with	IN
13286	1995	6	butter	butter	NN
13286	1995	7	.	.	.
13286	1996	1	Put	put	VB
13286	1996	2	together	together	RB
13286	1996	3	with	with	IN
13286	1996	4	quartered	quartered	JJ
13286	1996	5	and	and	CC
13286	1996	6	sweetened	sweetened	JJ
13286	1996	7	peaches	peach	NNS
13286	1996	8	and	and	CC
13286	1996	9	pile	pile	VB
13286	1996	10	some	some	DT
13286	1996	11	peaches	peach	NNS
13286	1996	12	on	on	IN
13286	1996	13	top	top	NN
13286	1996	14	.	.	.
13286	1997	1	Sufficient	sufficient	JJ
13286	1997	2	for	for	IN
13286	1997	3	one	one	CD
13286	1997	4	cake	cake	NN
13286	1997	5	.	.	.
13286	1998	1	Strawberry	Strawberry	NNP
13286	1998	2	Shortcake	Shortcake	NNP
13286	1998	3	3	3	CD
13286	1998	4	cupfuls	cupful	NNS
13286	1998	5	flour	flour	NN
13286	1998	6	1/2	1/2	CD
13286	1998	7	cupful	cupful	JJ
13286	1998	8	Crisco	Crisco	NNP
13286	1998	9	1/2	1/2	CD
13286	1998	10	teaspoonful	teaspoonful	JJ
13286	1998	11	salt	salt	NN
13286	1998	12	3	3	CD
13286	1998	13	teaspoonfuls	teaspoonful	NNS
13286	1998	14	baking	baking	NN
13286	1998	15	powder	powder	NN
13286	1998	16	1	1	CD
13286	1998	17	cupful	cupful	NNP
13286	1998	18	whipped	whip	VBN
13286	1998	19	cream	cream	NN
13286	1998	20	1	1	CD
13286	1998	21	egg	egg	NN
13286	1998	22	2	2	CD
13286	1998	23	tablespoonfuls	tablespoonful	NNS
13286	1998	24	sugar	sugar	NN
13286	1998	25	1	1	CD
13286	1998	26	cupful	cupful	JJ
13286	1998	27	milk	milk	NN
13286	1998	28	1	1	CD
13286	1998	29	-	-	SYM
13286	1998	30	1/2	1/2	CD
13286	1998	31	pints	pint	NNS
13286	1998	32	strawberries	strawberrie	VBZ
13286	1998	33	Sift	sift	VB
13286	1998	34	the	the	DT
13286	1998	35	flour	flour	NN
13286	1998	36	with	with	IN
13286	1998	37	the	the	DT
13286	1998	38	baking	baking	NN
13286	1998	39	powder	powder	NN
13286	1998	40	,	,	,
13286	1998	41	salt	salt	NN
13286	1998	42	and	and	CC
13286	1998	43	sugar	sugar	NN
13286	1998	44	,	,	,
13286	1998	45	then	then	RB
13286	1998	46	cut	cut	VBD
13286	1998	47	in	in	IN
13286	1998	48	the	the	DT
13286	1998	49	Crisco	Crisco	NNP
13286	1998	50	with	with	IN
13286	1998	51	a	a	DT
13286	1998	52	knife	knife	NN
13286	1998	53	,	,	,
13286	1998	54	add	add	VB
13286	1998	55	egg	egg	NN
13286	1998	56	well	well	RB
13286	1998	57	beaten	beat	VBN
13286	1998	58	,	,	,
13286	1998	59	and	and	CC
13286	1998	60	milk	milk	NN
13286	1998	61	.	.	.
13286	1999	1	The	the	DT
13286	1999	2	dough	dough	NN
13286	1999	3	should	should	MD
13286	1999	4	be	be	VB
13286	1999	5	a	a	DT
13286	1999	6	soft	soft	JJ
13286	1999	7	one	one	NN
13286	1999	8	.	.	.
13286	2000	1	Roll	roll	VB
13286	2000	2	in	in	IN
13286	2000	3	two	two	CD
13286	2000	4	layers	layer	NNS
13286	2000	5	,	,	,
13286	2000	6	spread	spread	VBD
13286	2000	7	in	in	IN
13286	2000	8	two	two	CD
13286	2000	9	Criscoed	Criscoed	NNP
13286	2000	10	pans	pan	NNS
13286	2000	11	and	and	CC
13286	2000	12	bake	bake	VB
13286	2000	13	in	in	RP
13286	2000	14	a	a	DT
13286	2000	15	hot	hot	JJ
13286	2000	16	oven	oven	NN
13286	2000	17	until	until	IN
13286	2000	18	a	a	DT
13286	2000	19	light	light	JJ
13286	2000	20	brown	brown	JJ
13286	2000	21	color	color	NN
13286	2000	22	.	.	.
13286	2001	1	Mash	mash	NN
13286	2001	2	and	and	CC
13286	2001	3	sweeten	sweeten	VB
13286	2001	4	one	one	CD
13286	2001	5	cupful	cupful	NN
13286	2001	6	of	of	IN
13286	2001	7	the	the	DT
13286	2001	8	strawberries	strawberry	NNS
13286	2001	9	,	,	,
13286	2001	10	put	put	VBD
13286	2001	11	on	on	RP
13286	2001	12	one	one	CD
13286	2001	13	layer	layer	NN
13286	2001	14	,	,	,
13286	2001	15	then	then	RB
13286	2001	16	place	place	VB
13286	2001	17	second	second	JJ
13286	2001	18	layer	layer	NN
13286	2001	19	on	on	IN
13286	2001	20	top	top	NN
13286	2001	21	.	.	.
13286	2002	1	Sweeten	Sweeten	VBN
13286	2002	2	remainder	remainder	NN
13286	2002	3	of	of	IN
13286	2002	4	strawberries	strawberry	NNS
13286	2002	5	,	,	,
13286	2002	6	spread	spread	VB
13286	2002	7	on	on	IN
13286	2002	8	top	top	JJ
13286	2002	9	layer	layer	NN
13286	2002	10	,	,	,
13286	2002	11	and	and	CC
13286	2002	12	cover	cover	VB
13286	2002	13	with	with	IN
13286	2002	14	the	the	DT
13286	2002	15	whipped	whip	VBN
13286	2002	16	cream	cream	NN
13286	2002	17	.	.	.
13286	2003	1	Decorate	decorate	NN
13286	2003	2	with	with	IN
13286	2003	3	whole	whole	JJ
13286	2003	4	ripe	ripe	JJ
13286	2003	5	strawberries	strawberry	NNS
13286	2003	6	.	.	.
13286	2004	1	Fig	Fig	NNP
13286	2004	2	Cake	Cake	NNP
13286	2004	3	1	1	CD
13286	2004	4	cupful	cupful	JJ
13286	2004	5	sugar	sugar	NN
13286	2004	6	3	3	CD
13286	2004	7	eggs	egg	NNS
13286	2004	8	1	1	CD
13286	2004	9	cupful	cupful	JJ
13286	2004	10	milk	milk	NN
13286	2004	11	2	2	CD
13286	2004	12	teaspoonfuls	teaspoonful	NNS
13286	2004	13	powdered	powder	VBN
13286	2004	14	cinnamon	cinnamon	NNP
13286	2004	15	3	3	CD
13286	2004	16	cupfuls	cupfuls	NN
13286	2004	17	flour	flour	NN
13286	2004	18	1/2	1/2	CD
13286	2004	19	cupful	cupful	JJ
13286	2004	20	Crisco	Crisco	NNP
13286	2004	21	3	3	CD
13286	2004	22	teaspoonfuls	teaspoonfuls	NNP
13286	2004	23	baking	baking	NN
13286	2004	24	powder	powder	NN
13286	2004	25	1/2	1/2	CD
13286	2004	26	teaspoonful	teaspoonful	JJ
13286	2004	27	salt	salt	NN
13286	2004	28	1	1	CD
13286	2004	29	teaspoonful	teaspoonful	JJ
13286	2004	30	vanilla	vanilla	NN
13286	2004	31	extract	extract	NN
13286	2004	32	1/2	1/2	CD
13286	2004	33	teaspoonful	teaspoonful	JJ
13286	2004	34	grated	grate	VBN
13286	2004	35	nutmeg	nutmeg	NNP
13286	2004	36	1	1	CD
13286	2004	37	cupful	cupful	JJ
13286	2004	38	shredded	shredded	JJ
13286	2004	39	figs	fig	NNS
13286	2004	40	Wash	wash	VBP
13286	2004	41	and	and	CC
13286	2004	42	dry	dry	JJ
13286	2004	43	figs	fig	NNS
13286	2004	44	then	then	RB
13286	2004	45	shred	shre	VBD
13286	2004	46	them	-PRON-	PRP
13286	2004	47	.	.	.
13286	2005	1	Cream	Cream	NNP
13286	2005	2	Crisco	Crisco	NNP
13286	2005	3	and	and	CC
13286	2005	4	sugar	sugar	VB
13286	2005	5	together	together	RB
13286	2005	6	,	,	,
13286	2005	7	add	add	VB
13286	2005	8	eggs	egg	NNS
13286	2005	9	well	well	RB
13286	2005	10	beaten	beat	VBN
13286	2005	11	,	,	,
13286	2005	12	and	and	CC
13286	2005	13	beat	beat	VBD
13286	2005	14	five	five	CD
13286	2005	15	minutes	minute	NNS
13286	2005	16	.	.	.
13286	2006	1	Sift	sift	VB
13286	2006	2	dry	dry	JJ
13286	2006	3	ingredients	ingredient	NNS
13286	2006	4	,	,	,
13286	2006	5	and	and	CC
13286	2006	6	add	add	VB
13286	2006	7	to	to	IN
13286	2006	8	first	first	JJ
13286	2006	9	mixture	mixture	NN
13286	2006	10	alternately	alternately	RB
13286	2006	11	with	with	IN
13286	2006	12	milk	milk	NN
13286	2006	13	.	.	.
13286	2007	1	Add	add	VB
13286	2007	2	figs	fig	NNS
13286	2007	3	and	and	CC
13286	2007	4	flavorings	flavoring	NNS
13286	2007	5	and	and	CC
13286	2007	6	turn	turn	VB
13286	2007	7	into	into	IN
13286	2007	8	Criscoed	Criscoed	NNP
13286	2007	9	and	and	CC
13286	2007	10	floured	floured	JJ
13286	2007	11	cake	cake	NN
13286	2007	12	tin	tin	NN
13286	2007	13	.	.	.
13286	2008	1	Bake	bake	VB
13286	2008	2	one	one	CD
13286	2008	3	hour	hour	NN
13286	2008	4	in	in	IN
13286	2008	5	moderate	moderate	JJ
13286	2008	6	oven	oven	NNP
13286	2008	7	.	.	.
13286	2009	1	Sufficient	sufficient	JJ
13286	2009	2	for	for	IN
13286	2009	3	one	one	CD
13286	2009	4	small	small	JJ
13286	2009	5	cake	cake	NN
13286	2009	6	.	.	.
13286	2010	1	Gennoise	Gennoise	NNP
13286	2010	2	Cake	Cake	NNP
13286	2010	3	3/4	3/4	CD
13286	2010	4	cupful	cupful	JJ
13286	2010	5	flour	flour	NN
13286	2010	6	6	6	CD
13286	2010	7	tablespoonfuls	tablespoonful	NNS
13286	2010	8	sugar	sugar	NN
13286	2010	9	6	6	CD
13286	2010	10	tablespoonfuls	tablespoonful	NNS
13286	2010	11	melted	melt	VBN
13286	2010	12	Crisco	Crisco	NNP
13286	2010	13	4	4	CD
13286	2010	14	eggs	egg	NNS
13286	2010	15	1	1	CD
13286	2010	16	teaspoonful	teaspoonful	JJ
13286	2010	17	baking	baking	NN
13286	2010	18	powder	powder	NN
13286	2010	19	1/2	1/2	CD
13286	2010	20	teaspoonful	teaspoonful	JJ
13286	2010	21	almond	almond	NN
13286	2010	22	extract	extract	NN
13286	2010	23	Boiled	boil	VBN
13286	2010	24	frosting	frost	VBG
13286	2010	25	Preserved	preserved	JJ
13286	2010	26	cherries	cherry	NNS
13286	2010	27	or	or	CC
13286	2010	28	cocoanut	cocoanut	NN
13286	2010	29	1/4	1/4	CD
13286	2010	30	teaspoonful	teaspoonful	JJ
13286	2010	31	salt	salt	NN
13286	2010	32	Break	Break	NNP
13286	2010	33	eggs	egg	NNS
13286	2010	34	into	into	IN
13286	2010	35	bowl	bowl	NN
13286	2010	36	,	,	,
13286	2010	37	add	add	VB
13286	2010	38	sugar	sugar	NN
13286	2010	39	and	and	CC
13286	2010	40	beat	beat	VBD
13286	2010	41	for	for	IN
13286	2010	42	ten	ten	CD
13286	2010	43	minutes	minute	NNS
13286	2010	44	over	over	IN
13286	2010	45	a	a	DT
13286	2010	46	pan	pan	NN
13286	2010	47	of	of	IN
13286	2010	48	boiling	boil	VBG
13286	2010	49	water	water	NN
13286	2010	50	.	.	.
13286	2011	1	Remove	remove	VB
13286	2011	2	from	from	IN
13286	2011	3	water	water	NN
13286	2011	4	and	and	CC
13286	2011	5	beat	beat	VBN
13286	2011	6	till	till	IN
13286	2011	7	mixture	mixture	NN
13286	2011	8	is	be	VBZ
13286	2011	9	thick	thick	JJ
13286	2011	10	and	and	CC
13286	2011	11	cold	cold	JJ
13286	2011	12	;	;	:
13286	2011	13	remove	remove	VB
13286	2011	14	beater	beater	NN
13286	2011	15	,	,	,
13286	2011	16	sift	sift	VBP
13286	2011	17	in	in	IN
13286	2011	18	flour	flour	NN
13286	2011	19	,	,	,
13286	2011	20	salt	salt	NN
13286	2011	21	,	,	,
13286	2011	22	and	and	CC
13286	2011	23	baking	baking	NN
13286	2011	24	powder	powder	NN
13286	2011	25	;	;	:
13286	2011	26	mix	mix	VB
13286	2011	27	carefully	carefully	RB
13286	2011	28	,	,	,
13286	2011	29	add	add	VB
13286	2011	30	melted	melt	VBN
13286	2011	31	Crisco	Crisco	NNP
13286	2011	32	and	and	CC
13286	2011	33	almond	almond	NN
13286	2011	34	extract	extract	NN
13286	2011	35	.	.	.
13286	2012	1	Turn	turn	VB
13286	2012	2	at	at	RP
13286	2012	3	once	once	RB
13286	2012	4	into	into	IN
13286	2012	5	small	small	JJ
13286	2012	6	square	square	NN
13286	2012	7	greased	grease	VBN
13286	2012	8	and	and	CC
13286	2012	9	papered	paper	VBN
13286	2012	10	tin	tin	NN
13286	2012	11	and	and	CC
13286	2012	12	bake	bake	NN
13286	2012	13	in	in	RP
13286	2012	14	a	a	DT
13286	2012	15	moderate	moderate	JJ
13286	2012	16	oven	oven	JJ
13286	2012	17	twenty	twenty	CD
13286	2012	18	minutes	minute	NNS
13286	2012	19	.	.	.
13286	2013	1	Turn	turn	VB
13286	2013	2	out	out	RP
13286	2013	3	and	and	CC
13286	2013	4	remove	remove	VB
13286	2013	5	paper	paper	NN
13286	2013	6	.	.	.
13286	2014	1	Cool	cool	UH
13286	2014	2	and	and	CC
13286	2014	3	cut	cut	VBN
13286	2014	4	in	in	IN
13286	2014	5	eight	eight	CD
13286	2014	6	square	square	JJ
13286	2014	7	pieces	piece	NNS
13286	2014	8	.	.	.
13286	2015	1	Cover	cover	VB
13286	2015	2	with	with	IN
13286	2015	3	boiled	boil	VBN
13286	2015	4	frosting	frosting	NN
13286	2015	5	and	and	CC
13286	2015	6	decorate	decorate	VB
13286	2015	7	with	with	IN
13286	2015	8	cherries	cherry	NNS
13286	2015	9	or	or	CC
13286	2015	10	cocoanut	cocoanut	NN
13286	2015	11	.	.	.
13286	2016	1	Sufficient	sufficient	JJ
13286	2016	2	for	for	IN
13286	2016	3	eight	eight	CD
13286	2016	4	small	small	JJ
13286	2016	5	cakes	cake	NNS
13286	2016	6	.	.	.
13286	2017	1	Gingerbread	Gingerbread	NNP
13286	2017	2	1/2	1/2	CD
13286	2017	3	cupful	cupful	JJ
13286	2017	4	sugar	sugar	NN
13286	2017	5	1	1	CD
13286	2017	6	egg	egg	NN
13286	2017	7	1/2	1/2	CD
13286	2017	8	cupful	cupful	JJ
13286	2017	9	molasses	molasse	NNS
13286	2017	10	1/2	1/2	CD
13286	2017	11	cupful	cupful	JJ
13286	2017	12	milk	milk	NN
13286	2017	13	1	1	CD
13286	2017	14	-	-	SYM
13286	2017	15	1/3	1/3	CD
13286	2017	16	cupfuls	cupful	NNS
13286	2017	17	flour	flour	NN
13286	2017	18	1/4	1/4	CD
13286	2017	19	cupful	cupful	JJ
13286	2017	20	Crisco	Crisco	NNP
13286	2017	21	1	1	CD
13286	2017	22	teaspoonful	teaspoonful	JJ
13286	2017	23	salt	salt	NN
13286	2017	24	2	2	CD
13286	2017	25	teaspoonfuls	teaspoonful	NNS
13286	2017	26	powdered	powder	VBN
13286	2017	27	ginger	ginger	NN
13286	2017	28	1	1	CD
13286	2017	29	teaspoonful	teaspoonful	JJ
13286	2017	30	powdered	powdered	JJ
13286	2017	31	cinnamon	cinnamon	NN
13286	2017	32	1/2	1/2	CD
13286	2017	33	teaspoonful	teaspoonful	JJ
13286	2017	34	powdered	powder	VBN
13286	2017	35	cloves	clove	NNS
13286	2017	36	1/2	1/2	CD
13286	2017	37	teaspoonful	teaspoonful	JJ
13286	2017	38	baking	baking	NN
13286	2017	39	soda	soda	NN
13286	2017	40	or	or	CC
13286	2017	41	2	2	CD
13286	2017	42	teaspoonfuls	teaspoonful	NNS
13286	2017	43	baking	bake	VBG
13286	2017	44	powder	powder	NN
13286	2017	45	Sauce	Sauce	NNP
13286	2017	46	1	1	CD
13286	2017	47	teaspoonful	teaspoonful	JJ
13286	2017	48	Crisco	Crisco	NNP
13286	2017	49	1	1	CD
13286	2017	50	cupful	cupful	JJ
13286	2017	51	(	(	-LRB-
13286	2017	52	1/2	1/2	CD
13286	2017	53	lb	lb	IN
13286	2017	54	.	.	.
13286	2017	55	)	)	-RRB-
13286	2018	1	maple	maple	NNP
13286	2018	2	sugar	sugar	NNP
13286	2018	3	1	1	CD
13286	2018	4	tablespoonful	tablespoonful	JJ
13286	2018	5	flour	flour	NN
13286	2018	6	1	1	CD
13286	2018	7	egg	egg	NN
13286	2018	8	1	1	CD
13286	2018	9	cupful	cupful	JJ
13286	2018	10	boiling	boiling	NN
13286	2018	11	water	water	NN
13286	2018	12	_	_	NNP
13286	2018	13	For	for	IN
13286	2018	14	cake	cake	NN
13286	2018	15	_	_	NNP
13286	2018	16	.	.	.
13286	2019	1	Cream	Cream	NNP
13286	2019	2	Crisco	Crisco	NNP
13286	2019	3	and	and	CC
13286	2019	4	sugar	sugar	VB
13286	2019	5	together	together	RB
13286	2019	6	,	,	,
13286	2019	7	add	add	VB
13286	2019	8	egg	egg	NN
13286	2019	9	well	well	RB
13286	2019	10	beaten	beat	VBN
13286	2019	11	,	,	,
13286	2019	12	molasses	molasse	NNS
13286	2019	13	,	,	,
13286	2019	14	milk	milk	NN
13286	2019	15	,	,	,
13286	2019	16	soda	soda	NN
13286	2019	17	,	,	,
13286	2019	18	flour	flour	NN
13286	2019	19	,	,	,
13286	2019	20	salt	salt	NN
13286	2019	21	,	,	,
13286	2019	22	and	and	CC
13286	2019	23	spices	spice	NNS
13286	2019	24	.	.	.
13286	2020	1	Mix	mix	VB
13286	2020	2	and	and	CC
13286	2020	3	turn	turn	VB
13286	2020	4	into	into	IN
13286	2020	5	Criscoed	Criscoed	NNP
13286	2020	6	tin	tin	NN
13286	2020	7	and	and	CC
13286	2020	8	bake	bake	NN
13286	2020	9	in	in	RP
13286	2020	10	moderate	moderate	JJ
13286	2020	11	oven	oven	JJ
13286	2020	12	forty	forty	CD
13286	2020	13	minutes	minute	NNS
13286	2020	14	.	.	.
13286	2021	1	_	_	NNP
13286	2021	2	For	for	IN
13286	2021	3	sauce	sauce	NN
13286	2021	4	_	_	NNP
13286	2021	5	.	.	.
13286	2022	1	Dissolve	dissolve	VB
13286	2022	2	maple	maple	NN
13286	2022	3	sugar	sugar	NN
13286	2022	4	in	in	IN
13286	2022	5	boiling	boiling	NN
13286	2022	6	water	water	NN
13286	2022	7	.	.	.
13286	2023	1	Rub	rub	VB
13286	2023	2	together	together	RB
13286	2023	3	Crisco	Crisco	NNP
13286	2023	4	and	and	CC
13286	2023	5	flour	flour	NN
13286	2023	6	.	.	.
13286	2024	1	Add	add	VB
13286	2024	2	gradually	gradually	RB
13286	2024	3	boiling	boil	VBG
13286	2024	4	syrup	syrup	NN
13286	2024	5	;	;	:
13286	2024	6	and	and	CC
13286	2024	7	lastly	lastly	RB
13286	2024	8	the	the	DT
13286	2024	9	beaten	beaten	JJ
13286	2024	10	egg	egg	NN
13286	2024	11	.	.	.
13286	2025	1	Then	then	RB
13286	2025	2	return	return	VB
13286	2025	3	to	to	IN
13286	2025	4	fire	fire	NN
13286	2025	5	and	and	CC
13286	2025	6	stir	stir	VB
13286	2025	7	briskly	briskly	RB
13286	2025	8	until	until	IN
13286	2025	9	thickened	thicken	VBN
13286	2025	10	.	.	.
13286	2026	1	Sufficient	sufficient	JJ
13286	2026	2	for	for	IN
13286	2026	3	one	one	CD
13286	2026	4	small	small	JJ
13286	2026	5	gingerbread	gingerbread	NN
13286	2026	6	.	.	.
13286	2027	1	Golden	Golden	NNP
13286	2027	2	Orange	Orange	NNP
13286	2027	3	Cake	Cake	NNP
13286	2027	4	2	2	CD
13286	2027	5	cupfuls	cupfuls	NNP
13286	2027	6	sugar	sugar	NN
13286	2027	7	1	1	CD
13286	2027	8	teaspoonful	teaspoonful	JJ
13286	2027	9	salt	salt	NN
13286	2027	10	1	1	CD
13286	2027	11	teaspoonful	teaspoonful	JJ
13286	2027	12	orange	orange	NN
13286	2027	13	extract	extract	NN
13286	2027	14	1	1	CD
13286	2027	15	cupful	cupful	JJ
13286	2027	16	milk	milk	NN
13286	2027	17	5	5	CD
13286	2027	18	eggs	egg	NNS
13286	2027	19	or	or	CC
13286	2027	20	yolks	yolk	NNS
13286	2027	21	of	of	IN
13286	2027	22	10	10	CD
13286	2027	23	eggs	egg	NNS
13286	2027	24	4	4	CD
13286	2027	25	cupfuls	cupful	NNS
13286	2027	26	flour	flour	NN
13286	2027	27	1	1	CD
13286	2027	28	cupful	cupful	JJ
13286	2027	29	Crisco	Crisco	NNP
13286	2027	30	4	4	CD
13286	2027	31	teaspoonfuls	teaspoonful	NNS
13286	2027	32	baking	baking	NN
13286	2027	33	powder	powder	NN
13286	2027	34	Orange	Orange	NNP
13286	2027	35	icing	ice	VBG
13286	2027	36	_	_	NNP
13286	2027	37	For	for	IN
13286	2027	38	cake	cake	NN
13286	2027	39	_	_	NNP
13286	2027	40	.	.	.
13286	2028	1	Cream	Cream	NNP
13286	2028	2	Crisco	Crisco	NNP
13286	2028	3	and	and	CC
13286	2028	4	sugar	sugar	VB
13286	2028	5	together	together	RB
13286	2028	6	,	,	,
13286	2028	7	add	add	VB
13286	2028	8	salt	salt	NN
13286	2028	9	,	,	,
13286	2028	10	eggs	egg	NNS
13286	2028	11	well	well	RB
13286	2028	12	beaten	beat	VBN
13286	2028	13	,	,	,
13286	2028	14	orange	orange	JJ
13286	2028	15	extract	extract	NN
13286	2028	16	,	,	,
13286	2028	17	and	and	CC
13286	2028	18	flour	flour	NN
13286	2028	19	and	and	CC
13286	2028	20	baking	baking	NN
13286	2028	21	powder	powder	NN
13286	2028	22	alternately	alternately	RB
13286	2028	23	with	with	IN
13286	2028	24	milk	milk	NN
13286	2028	25	.	.	.
13286	2029	1	Mix	mix	VB
13286	2029	2	carefully	carefully	RB
13286	2029	3	and	and	CC
13286	2029	4	turn	turn	VB
13286	2029	5	into	into	IN
13286	2029	6	Criscoed	Criscoed	NNP
13286	2029	7	and	and	CC
13286	2029	8	floured	floured	JJ
13286	2029	9	cake	cake	NN
13286	2029	10	tin	tin	NN
13286	2029	11	and	and	CC
13286	2029	12	bake	bake	VB
13286	2029	13	in	in	RP
13286	2029	14	moderate	moderate	JJ
13286	2029	15	oven	oven	NN
13286	2029	16	about	about	IN
13286	2029	17	one	one	CD
13286	2029	18	hour	hour	NN
13286	2029	19	.	.	.
13286	2030	1	This	this	DT
13286	2030	2	mixture	mixture	NN
13286	2030	3	may	may	MD
13286	2030	4	be	be	VB
13286	2030	5	baked	bake	VBN
13286	2030	6	in	in	IN
13286	2030	7	layers	layer	NNS
13286	2030	8	.	.	.
13286	2031	1	_	_	NNP
13286	2031	2	For	for	IN
13286	2031	3	icing	ice	VBG
13286	2031	4	_	_	NNP
13286	2031	5	.	.	.
13286	2032	1	Boil	Boil	NNP
13286	2032	2	1	1	CD
13286	2032	3	cupful	cupful	JJ
13286	2032	4	water	water	NN
13286	2032	5	with	with	IN
13286	2032	6	2	2	CD
13286	2032	7	cupfuls	cupfuls	NN
13286	2032	8	sugar	sugar	NN
13286	2032	9	till	till	IN
13286	2032	10	it	-PRON-	PRP
13286	2032	11	forms	form	VBZ
13286	2032	12	soft	soft	JJ
13286	2032	13	ball	ball	NN
13286	2032	14	when	when	WRB
13286	2032	15	tried	try	VBN
13286	2032	16	in	in	IN
13286	2032	17	cold	cold	JJ
13286	2032	18	water	water	NN
13286	2032	19	,	,	,
13286	2032	20	or	or	CC
13286	2032	21	240Â	240â	CD
13286	2032	22	°	°	,
13286	2032	23	F.	F.	NNP
13286	2032	24	,	,	,
13286	2032	25	then	then	RB
13286	2032	26	pour	pour	VB
13286	2032	27	over	over	RP
13286	2032	28	well	well	RB
13286	2032	29	beaten	beat	VBN
13286	2032	30	yolks	yolk	NNS
13286	2032	31	of	of	IN
13286	2032	32	four	four	CD
13286	2032	33	eggs	egg	NNS
13286	2032	34	,	,	,
13286	2032	35	beat	beat	VBN
13286	2032	36	until	until	IN
13286	2032	37	smooth	smooth	JJ
13286	2032	38	and	and	CC
13286	2032	39	thick	thick	JJ
13286	2032	40	,	,	,
13286	2032	41	add	add	VB
13286	2032	42	1	1	CD
13286	2032	43	-	-	SYM
13286	2032	44	1/2	1/2	CD
13286	2032	45	teaspoonfuls	teaspoonful	NNS
13286	2032	46	orange	orange	NN
13286	2032	47	extract	extract	NN
13286	2032	48	and	and	CC
13286	2032	49	spread	spread	VBD
13286	2032	50	at	at	IN
13286	2032	51	once	once	RB
13286	2032	52	on	on	IN
13286	2032	53	cake	cake	NN
13286	2032	54	.	.	.
13286	2033	1	Sufficient	sufficient	JJ
13286	2033	2	for	for	IN
13286	2033	3	one	one	CD
13286	2033	4	large	large	JJ
13286	2033	5	cake	cake	NN
13286	2033	6	.	.	.
13286	2034	1	Gold	Gold	NNP
13286	2034	2	Cake	Cake	NNP
13286	2034	3	_	_	NNP
13286	2034	4	(	(	-LRB-
13286	2034	5	Kate	Kate	NNP
13286	2034	6	B.	B.	NNP
13286	2034	7	Vaughn	Vaughn	NNP
13286	2034	8	)	)	-RRB-
13286	2034	9	_	_	NNP
13286	2034	10	3/4	3/4	CD
13286	2034	11	cupful	cupful	JJ
13286	2034	12	sugar	sugar	NN
13286	2034	13	5	5	CD
13286	2034	14	tablespoonfuls	tablespoonful	NNS
13286	2034	15	Crisco	Crisco	NNP
13286	2034	16	1/2	1/2	CD
13286	2034	17	cupful	cupful	JJ
13286	2034	18	milk	milk	NN
13286	2034	19	4	4	CD
13286	2034	20	yolks	yolk	NNS
13286	2034	21	of	of	IN
13286	2034	22	eggs	egg	NNS
13286	2034	23	1	1	CD
13286	2034	24	-	-	SYM
13286	2034	25	1/2	1/2	CD
13286	2034	26	cupfuls	cupful	NNS
13286	2034	27	flour	flour	NN
13286	2034	28	1/2	1/2	CD
13286	2034	29	teaspoonful	teaspoonful	JJ
13286	2034	30	salt	salt	NN
13286	2034	31	3	3	CD
13286	2034	32	teaspoonfuls	teaspoonful	NNS
13286	2034	33	baking	baking	NN
13286	2034	34	powder	powder	NN
13286	2034	35	1/2	1/2	CD
13286	2034	36	teaspoonful	teaspoonful	JJ
13286	2034	37	lemon	lemon	NN
13286	2034	38	extract	extract	NN
13286	2034	39	Cream	Cream	NNP
13286	2034	40	Crisco	Crisco	NNP
13286	2034	41	and	and	CC
13286	2034	42	sugar	sugar	VB
13286	2034	43	together	together	RB
13286	2034	44	.	.	.
13286	2035	1	Beat	beat	VB
13286	2035	2	egg	egg	NN
13286	2035	3	yolks	yolk	NNS
13286	2035	4	very	very	RB
13286	2035	5	light	light	JJ
13286	2035	6	and	and	CC
13286	2035	7	add	add	VB
13286	2035	8	to	to	IN
13286	2035	9	creamed	creamed	JJ
13286	2035	10	mixture	mixture	NN
13286	2035	11	.	.	.
13286	2036	1	Add	add	VB
13286	2036	2	dry	dry	JJ
13286	2036	3	ingredients	ingredient	NNS
13286	2036	4	,	,	,
13286	2036	5	milk	milk	NN
13286	2036	6	,	,	,
13286	2036	7	and	and	CC
13286	2036	8	lemon	lemon	NN
13286	2036	9	extract	extract	NN
13286	2036	10	and	and	CC
13286	2036	11	mix	mix	VB
13286	2036	12	well	well	RB
13286	2036	13	.	.	.
13286	2037	1	Turn	turn	VB
13286	2037	2	into	into	IN
13286	2037	3	a	a	DT
13286	2037	4	small	small	JJ
13286	2037	5	Criscoed	Criscoed	NNP
13286	2037	6	and	and	CC
13286	2037	7	floured	floured	JJ
13286	2037	8	cake	cake	NN
13286	2037	9	tin	tin	NN
13286	2037	10	and	and	CC
13286	2037	11	bake	bake	VB
13286	2037	12	in	in	IN
13286	2037	13	moderate	moderate	JJ
13286	2037	14	oven	oven	JJ
13286	2037	15	forty	forty	CD
13286	2037	16	-	-	HYPH
13286	2037	17	five	five	CD
13286	2037	18	minutes	minute	NNS
13286	2037	19	.	.	.
13286	2038	1	Sufficient	sufficient	JJ
13286	2038	2	for	for	IN
13286	2038	3	one	one	CD
13286	2038	4	small	small	JJ
13286	2038	5	cake	cake	NN
13286	2038	6	.	.	.
13286	2039	1	Hurry	hurry	VB
13286	2039	2	Up	up	RP
13286	2039	3	Cake	Cake	NNP
13286	2039	4	3/4	3/4	CD
13286	2039	5	cupful	cupful	JJ
13286	2039	6	sugar	sugar	NN
13286	2039	7	1	1	CD
13286	2039	8	-	-	SYM
13286	2039	9	1/2	1/2	CD
13286	2039	10	cupfuls	cupful	NNS
13286	2039	11	flour	flour	NN
13286	2039	12	4	4	CD
13286	2039	13	tablespoonfuls	tablespoonful	NNS
13286	2039	14	Crisco	Crisco	NNP
13286	2039	15	1/2	1/2	CD
13286	2039	16	teaspoonful	teaspoonful	JJ
13286	2039	17	almond	almond	NN
13286	2039	18	extract	extract	NN
13286	2039	19	1/2	1/2	CD
13286	2039	20	teaspoonful	teaspoonful	JJ
13286	2039	21	lemon	lemon	NN
13286	2039	22	extract	extract	NN
13286	2039	23	2	2	CD
13286	2039	24	whites	white	NNS
13286	2039	25	of	of	IN
13286	2039	26	eggs	egg	NNS
13286	2039	27	1/4	1/4	CD
13286	2039	28	teaspoonful	teaspoonful	JJ
13286	2039	29	salt	salt	NN
13286	2039	30	2	2	CD
13286	2039	31	teaspoonfuls	teaspoonful	NNS
13286	2039	32	baking	baking	NN
13286	2039	33	powder	powder	NN
13286	2039	34	Milk	Milk	NNP
13286	2039	35	Sift	Sift	NNP
13286	2039	36	flour	flour	NN
13286	2039	37	,	,	,
13286	2039	38	baking	baking	NN
13286	2039	39	powder	powder	NN
13286	2039	40	,	,	,
13286	2039	41	salt	salt	NN
13286	2039	42	and	and	CC
13286	2039	43	sugar	sugar	NN
13286	2039	44	into	into	IN
13286	2039	45	bowl	bowl	NN
13286	2039	46	.	.	.
13286	2040	1	Put	put	JJ
13286	2040	2	whites	white	NNS
13286	2040	3	of	of	IN
13286	2040	4	eggs	egg	NNS
13286	2040	5	into	into	IN
13286	2040	6	measuring	measure	VBG
13286	2040	7	cup	cup	NN
13286	2040	8	,	,	,
13286	2040	9	add	add	VB
13286	2040	10	Crisco	Crisco	NNP
13286	2040	11	,	,	,
13286	2040	12	and	and	CC
13286	2040	13	fill	fill	VB
13286	2040	14	cup	cup	NN
13286	2040	15	with	with	IN
13286	2040	16	milk	milk	NN
13286	2040	17	.	.	.
13286	2041	1	Add	add	VB
13286	2041	2	to	to	TO
13286	2041	3	dry	dry	VB
13286	2041	4	mixture	mixture	NN
13286	2041	5	with	with	IN
13286	2041	6	extracts	extract	NNS
13286	2041	7	and	and	CC
13286	2041	8	beat	beat	VBD
13286	2041	9	vigorously	vigorously	RB
13286	2041	10	six	six	CD
13286	2041	11	minutes	minute	NNS
13286	2041	12	.	.	.
13286	2042	1	Pour	pour	VB
13286	2042	2	into	into	IN
13286	2042	3	small	small	JJ
13286	2042	4	Criscoed	Criscoed	NNP
13286	2042	5	and	and	CC
13286	2042	6	floured	floured	JJ
13286	2042	7	cake	cake	NN
13286	2042	8	tin	tin	NN
13286	2042	9	and	and	CC
13286	2042	10	bake	bake	VB
13286	2042	11	in	in	IN
13286	2042	12	moderate	moderate	JJ
13286	2042	13	oven	oven	JJ
13286	2042	14	forty	forty	CD
13286	2042	15	-	-	HYPH
13286	2042	16	five	five	CD
13286	2042	17	minutes	minute	NNS
13286	2042	18	.	.	.
13286	2043	1	Cake	cake	NN
13286	2043	2	may	may	MD
13286	2043	3	be	be	VB
13286	2043	4	frosted	frost	VBN
13286	2043	5	if	if	IN
13286	2043	6	liked	like	VBN
13286	2043	7	.	.	.
13286	2044	1	Sufficient	sufficient	JJ
13286	2044	2	for	for	IN
13286	2044	3	one	one	CD
13286	2044	4	small	small	JJ
13286	2044	5	cake	cake	NN
13286	2044	6	.	.	.
13286	2045	1	Crisco	Crisco	NNP
13286	2045	2	Sponge	Sponge	NNP
13286	2045	3	Cake	Cake	NNP
13286	2045	4	3	3	CD
13286	2045	5	eggs	egg	NNS
13286	2045	6	1	1	CD
13286	2045	7	cupful	cupful	JJ
13286	2045	8	sugar	sugar	NN
13286	2045	9	1/2	1/2	CD
13286	2045	10	cupful	cupful	JJ
13286	2045	11	Crisco	Crisco	NNP
13286	2045	12	1/2	1/2	CD
13286	2045	13	teaspoonful	teaspoonful	JJ
13286	2045	14	salt	salt	NN
13286	2045	15	1	1	CD
13286	2045	16	-	-	HYPH
13286	2045	17	1/4	1/4	CD
13286	2045	18	cupfuls	cupfuls	NN
13286	2045	19	flour	flour	NN
13286	2045	20	2	2	CD
13286	2045	21	teaspoonfuls	teaspoonful	NNS
13286	2045	22	baking	baking	NN
13286	2045	23	powder	powder	NN
13286	2045	24	1/2	1/2	CD
13286	2045	25	teaspoonful	teaspoonful	JJ
13286	2045	26	orange	orange	NN
13286	2045	27	extract	extract	NN
13286	2045	28	1/2	1/2	CD
13286	2045	29	cupful	cupful	JJ
13286	2045	30	cold	cold	JJ
13286	2045	31	water	water	NN
13286	2045	32	Cream	Cream	NNP
13286	2045	33	Crisco	Crisco	NNP
13286	2045	34	;	;	:
13286	2045	35	add	add	VB
13286	2045	36	salt	salt	NN
13286	2045	37	,	,	,
13286	2045	38	yolks	yolk	NNS
13286	2045	39	of	of	IN
13286	2045	40	eggs	egg	NNS
13286	2045	41	well	well	RB
13286	2045	42	beaten	beat	VBN
13286	2045	43	,	,	,
13286	2045	44	and	and	CC
13286	2045	45	sugar	sugar	NN
13286	2045	46	,	,	,
13286	2045	47	and	and	CC
13286	2045	48	beat	beat	VBD
13286	2045	49	for	for	IN
13286	2045	50	five	five	CD
13286	2045	51	minutes	minute	NNS
13286	2045	52	,	,	,
13286	2045	53	add	add	VB
13286	2045	54	orange	orange	NN
13286	2045	55	extract	extract	NN
13286	2045	56	and	and	CC
13286	2045	57	cold	cold	JJ
13286	2045	58	water	water	NN
13286	2045	59	.	.	.
13286	2046	1	Beat	beat	VB
13286	2046	2	up	up	RP
13286	2046	3	whites	white	NNS
13286	2046	4	of	of	IN
13286	2046	5	eggs	egg	NNS
13286	2046	6	to	to	IN
13286	2046	7	a	a	DT
13286	2046	8	stiff	stiff	JJ
13286	2046	9	froth	froth	NN
13286	2046	10	and	and	CC
13286	2046	11	add	add	VB
13286	2046	12	alternately	alternately	RB
13286	2046	13	with	with	IN
13286	2046	14	the	the	DT
13286	2046	15	flour	flour	NN
13286	2046	16	sifted	sift	VBN
13286	2046	17	with	with	IN
13286	2046	18	the	the	DT
13286	2046	19	baking	baking	NN
13286	2046	20	powder	powder	NN
13286	2046	21	.	.	.
13286	2047	1	Divide	divide	VB
13286	2047	2	into	into	IN
13286	2047	3	Criscoed	Criscoed	NNP
13286	2047	4	and	and	CC
13286	2047	5	floured	floured	JJ
13286	2047	6	gem	gem	NN
13286	2047	7	pans	pan	NNS
13286	2047	8	and	and	CC
13286	2047	9	bake	bake	VB
13286	2047	10	in	in	RP
13286	2047	11	a	a	DT
13286	2047	12	moderate	moderate	JJ
13286	2047	13	oven	oven	NN
13286	2047	14	for	for	IN
13286	2047	15	fifteen	fifteen	CD
13286	2047	16	minutes	minute	NNS
13286	2047	17	.	.	.
13286	2048	1	Sufficient	sufficient	JJ
13286	2048	2	for	for	IN
13286	2048	3	twelve	twelve	CD
13286	2048	4	cakes	cake	NNS
13286	2048	5	.	.	.
13286	2049	1	Sand	Sand	NNP
13286	2049	2	Cake	Cake	NNP
13286	2049	3	1	1	CD
13286	2049	4	cupful	cupful	JJ
13286	2049	5	Crisco	Crisco	NNP
13286	2049	6	1	1	CD
13286	2049	7	cupful	cupful	JJ
13286	2049	8	sugar	sugar	NN
13286	2049	9	1	1	CD
13286	2049	10	teaspoonful	teaspoonful	JJ
13286	2049	11	salt	salt	NN
13286	2049	12	5	5	CD
13286	2049	13	eggs	egg	NNS
13286	2049	14	1/2	1/2	CD
13286	2049	15	lb	lb	XX
13286	2049	16	.	.	.
13286	2050	1	cornstarch	cornstarch	NN
13286	2050	2	1	1	CD
13286	2050	3	teaspoonful	teaspoonful	JJ
13286	2050	4	lemon	lemon	NN
13286	2050	5	extract	extract	NN
13286	2050	6	Cream	Cream	NNP
13286	2050	7	the	the	DT
13286	2050	8	Crisco	Crisco	NNP
13286	2050	9	and	and	CC
13286	2050	10	salt	salt	NN
13286	2050	11	,	,	,
13286	2050	12	add	add	VB
13286	2050	13	sugar	sugar	NN
13286	2050	14	by	by	IN
13286	2050	15	tablespoonfuls	tablespoonful	NNS
13286	2050	16	,	,	,
13286	2050	17	beating	beat	VBG
13286	2050	18	all	all	PDT
13286	2050	19	the	the	DT
13286	2050	20	time	time	NN
13286	2050	21	,	,	,
13286	2050	22	then	then	RB
13286	2050	23	add	add	VB
13286	2050	24	the	the	DT
13286	2050	25	yolks	yolk	NNS
13286	2050	26	of	of	IN
13286	2050	27	the	the	DT
13286	2050	28	eggs	egg	NNS
13286	2050	29	each	each	DT
13286	2050	30	one	one	NN
13286	2050	31	separately	separately	RB
13286	2050	32	,	,	,
13286	2050	33	then	then	RB
13286	2050	34	add	add	VB
13286	2050	35	the	the	DT
13286	2050	36	cornstarch	cornstarch	NN
13286	2050	37	by	by	IN
13286	2050	38	tablespoonfuls	tablespoonful	NNS
13286	2050	39	,	,	,
13286	2050	40	lemon	lemon	NN
13286	2050	41	extract	extract	NN
13286	2050	42	and	and	CC
13286	2050	43	lastly	lastly	JJ
13286	2050	44	whites	white	NNS
13286	2050	45	of	of	IN
13286	2050	46	eggs	egg	NNS
13286	2050	47	beaten	beat	VBN
13286	2050	48	to	to	IN
13286	2050	49	a	a	DT
13286	2050	50	stiff	stiff	JJ
13286	2050	51	froth	froth	NN
13286	2050	52	.	.	.
13286	2051	1	Turn	turn	VB
13286	2051	2	into	into	IN
13286	2051	3	a	a	DT
13286	2051	4	papered	paper	VBN
13286	2051	5	cake	cake	NN
13286	2051	6	tin	tin	NN
13286	2051	7	and	and	CC
13286	2051	8	bake	bake	NN
13286	2051	9	in	in	RP
13286	2051	10	moderate	moderate	JJ
13286	2051	11	oven	oven	NNP
13286	2051	12	for	for	IN
13286	2051	13	three	three	CD
13286	2051	14	-	-	HYPH
13286	2051	15	quarters	quarter	NNS
13286	2051	16	of	of	IN
13286	2051	17	an	an	DT
13286	2051	18	hour	hour	NN
13286	2051	19	.	.	.
13286	2052	1	Sufficient	sufficient	JJ
13286	2052	2	for	for	IN
13286	2052	3	one	one	CD
13286	2052	4	cake	cake	NN
13286	2052	5	.	.	.
13286	2053	1	Lady	Lady	NNP
13286	2053	2	Baltimore	Baltimore	NNP
13286	2053	3	Cake	Cake	NNP
13286	2053	4	(	(	-LRB-
13286	2053	5	White	White	NNP
13286	2053	6	Cake	Cake	NNP
13286	2053	7	)	)	-RRB-
13286	2053	8	1	1	CD
13286	2053	9	cupful	cupful	JJ
13286	2053	10	sugar	sugar	NN
13286	2053	11	3/4	3/4	CD
13286	2053	12	cupful	cupful	JJ
13286	2053	13	Crisco	Crisco	NNP
13286	2053	14	1/2	1/2	CD
13286	2053	15	cupful	cupful	JJ
13286	2053	16	cold	cold	JJ
13286	2053	17	water	water	NN
13286	2053	18	1	1	CD
13286	2053	19	teaspoonful	teaspoonful	JJ
13286	2053	20	vanilla	vanilla	NN
13286	2053	21	extract	extract	NN
13286	2053	22	2	2	CD
13286	2053	23	-	-	SYM
13286	2053	24	1/2	1/2	CD
13286	2053	25	cupfuls	cupful	NNS
13286	2053	26	flour	flour	NN
13286	2053	27	2	2	CD
13286	2053	28	-	-	SYM
13286	2053	29	1/2	1/2	CD
13286	2053	30	teaspoonfuls	teaspoonful	NNS
13286	2053	31	baking	bake	VBG
13286	2053	32	powder	powder	NN
13286	2053	33	1/2	1/2	CD
13286	2053	34	teaspoonful	teaspoonful	JJ
13286	2053	35	salt	salt	NN
13286	2053	36	6	6	CD
13286	2053	37	whites	white	NNS
13286	2053	38	of	of	IN
13286	2053	39	eggs	egg	NNS
13286	2053	40	For	for	IN
13286	2053	41	the	the	DT
13286	2053	42	Filling	Filling	NNP
13286	2053	43	1	1	CD
13286	2053	44	cupful	cupful	JJ
13286	2053	45	sugar	sugar	NN
13286	2053	46	1/2	1/2	CD
13286	2053	47	cupful	cupful	JJ
13286	2053	48	boiling	boiling	NN
13286	2053	49	water	water	NN
13286	2053	50	2	2	CD
13286	2053	51	whites	white	NNS
13286	2053	52	of	of	IN
13286	2053	53	eggs	egg	NNS
13286	2053	54	1	1	CD
13286	2053	55	teaspoonful	teaspoonful	JJ
13286	2053	56	vanilla	vanilla	NN
13286	2053	57	extract	extract	NN
13286	2053	58	Pinch	Pinch	NNP
13286	2053	59	cream	cream	NN
13286	2053	60	of	of	IN
13286	2053	61	tartar	tartar	NN
13286	2053	62	1/2	1/2	CD
13286	2053	63	cupful	cupful	JJ
13286	2053	64	chopped	chop	VBN
13286	2053	65	candied	candy	VBN
13286	2053	66	cherries	cherry	NNS
13286	2053	67	1/2	1/2	CD
13286	2053	68	cupful	cupful	JJ
13286	2053	69	chopped	chop	VBN
13286	2053	70	candied	candy	VBN
13286	2053	71	pineapple	pineapple	NN
13286	2053	72	_	_	NNP
13286	2053	73	For	for	IN
13286	2053	74	cake	cake	NN
13286	2053	75	.	.	.
13286	2053	76	_	_	NNP
13286	2053	77	Cream	Cream	NNP
13286	2053	78	Crisco	Crisco	NNP
13286	2053	79	and	and	CC
13286	2053	80	sugar	sugar	VB
13286	2053	81	together	together	RB
13286	2053	82	.	.	.
13286	2054	1	Sift	sift	VB
13286	2054	2	together	together	RB
13286	2054	3	three	three	CD
13286	2054	4	times	time	NNS
13286	2054	5	dry	dry	JJ
13286	2054	6	ingredients	ingredient	NNS
13286	2054	7	and	and	CC
13286	2054	8	add	add	VB
13286	2054	9	alternately	alternately	RB
13286	2054	10	with	with	IN
13286	2054	11	water	water	NN
13286	2054	12	.	.	.
13286	2055	1	Add	add	VB
13286	2055	2	vanilla	vanilla	NN
13286	2055	3	,	,	,
13286	2055	4	beat	beat	VBD
13286	2055	5	mixture	mixture	NN
13286	2055	6	well	well	RB
13286	2055	7	,	,	,
13286	2055	8	then	then	RB
13286	2055	9	fold	fold	VB
13286	2055	10	in	in	RB
13286	2055	11	stiffly	stiffly	NNP
13286	2055	12	beaten	beat	VBN
13286	2055	13	whites	white	NNS
13286	2055	14	of	of	IN
13286	2055	15	eggs	egg	NNS
13286	2055	16	.	.	.
13286	2056	1	Divide	divide	VB
13286	2056	2	into	into	IN
13286	2056	3	two	two	CD
13286	2056	4	Criscoed	Criscoed	NNP
13286	2056	5	and	and	CC
13286	2056	6	floured	floured	JJ
13286	2056	7	layer	layer	NN
13286	2056	8	cake	cake	NN
13286	2056	9	tins	tin	NNS
13286	2056	10	and	and	CC
13286	2056	11	bake	bake	NN
13286	2056	12	in	in	IN
13286	2056	13	moderate	moderate	JJ
13286	2056	14	oven	oven	NNP
13286	2056	15	twenty	twenty	CD
13286	2056	16	-	-	HYPH
13286	2056	17	five	five	CD
13286	2056	18	minutes	minute	NNS
13286	2056	19	.	.	.
13286	2057	1	_	_	NNP
13286	2057	2	For	for	IN
13286	2057	3	filling	fill	VBG
13286	2057	4	.	.	.
13286	2057	5	_	_	NNP
13286	2057	6	Put	Put	NNP
13286	2057	7	sugar	sugar	NN
13286	2057	8	and	and	CC
13286	2057	9	water	water	NN
13286	2057	10	into	into	IN
13286	2057	11	saucepan	saucepan	NN
13286	2057	12	,	,	,
13286	2057	13	stir	stir	VB
13286	2057	14	till	till	IN
13286	2057	15	boiling	boil	VBG
13286	2057	16	,	,	,
13286	2057	17	add	add	VB
13286	2057	18	cream	cream	NN
13286	2057	19	of	of	IN
13286	2057	20	tartar	tartar	NN
13286	2057	21	,	,	,
13286	2057	22	then	then	RB
13286	2057	23	boil	boil	VB
13286	2057	24	until	until	IN
13286	2057	25	it	-PRON-	PRP
13286	2057	26	forms	form	VBZ
13286	2057	27	a	a	DT
13286	2057	28	soft	soft	JJ
13286	2057	29	ball	ball	NN
13286	2057	30	when	when	WRB
13286	2057	31	tried	try	VBN
13286	2057	32	in	in	IN
13286	2057	33	cold	cold	JJ
13286	2057	34	water	water	NN
13286	2057	35	,	,	,
13286	2057	36	or	or	CC
13286	2057	37	240Â	240â	CD
13286	2057	38	°	°	,
13286	2057	39	F.	F.	NNP
13286	2057	40	;	;	:
13286	2057	41	pour	pour	VB
13286	2057	42	on	on	IN
13286	2057	43	to	to	IN
13286	2057	44	the	the	DT
13286	2057	45	stiffly	stiffly	JJ
13286	2057	46	beaten	beat	VBN
13286	2057	47	whites	white	NNS
13286	2057	48	of	of	IN
13286	2057	49	eggs	egg	NNS
13286	2057	50	,	,	,
13286	2057	51	pouring	pour	VBG
13286	2057	52	in	in	IN
13286	2057	53	a	a	DT
13286	2057	54	steady	steady	JJ
13286	2057	55	stream	stream	NN
13286	2057	56	and	and	CC
13286	2057	57	very	very	RB
13286	2057	58	slowly	slowly	RB
13286	2057	59	,	,	,
13286	2057	60	adding	add	VBG
13286	2057	61	while	while	IN
13286	2057	62	beating	beat	VBG
13286	2057	63	vanilla	vanilla	NN
13286	2057	64	,	,	,
13286	2057	65	cherries	cherry	NNS
13286	2057	66	and	and	CC
13286	2057	67	pineapple	pineapple	NN
13286	2057	68	,	,	,
13286	2057	69	beat	beat	VBN
13286	2057	70	till	till	IN
13286	2057	71	thick	thick	JJ
13286	2057	72	and	and	CC
13286	2057	73	divide	divide	NN
13286	2057	74	between	between	RB
13286	2057	75	and	and	CC
13286	2057	76	on	on	IN
13286	2057	77	top	top	NN
13286	2057	78	of	of	IN
13286	2057	79	cake	cake	NN
13286	2057	80	.	.	.
13286	2058	1	Sufficient	sufficient	JJ
13286	2058	2	for	for	IN
13286	2058	3	one	one	CD
13286	2058	4	large	large	JJ
13286	2058	5	layer	layer	NN
13286	2058	6	cake	cake	NN
13286	2058	7	.	.	.
13286	2059	1	Lemon	lemon	NN
13286	2059	2	layer	layer	NN
13286	2059	3	Cake	cake	NN
13286	2059	4	6	6	CD
13286	2059	5	tablespoonfuls	tablespoonful	NNS
13286	2059	6	sugar	sugar	NN
13286	2059	7	3	3	CD
13286	2059	8	tablespoonfuls	tablespoonful	VBZ
13286	2059	9	Crisco	Crisco	NNP
13286	2059	10	3	3	CD
13286	2059	11	eggs	egg	NNS
13286	2059	12	1/4	1/4	CD
13286	2059	13	teaspoonful	teaspoonful	JJ
13286	2059	14	salt	salt	NN
13286	2059	15	1	1	CD
13286	2059	16	teaspoonful	teaspoonful	JJ
13286	2059	17	baking	baking	NN
13286	2059	18	powder	powder	NN
13286	2059	19	12	12	CD
13286	2059	20	tablespoonfuls	tablespoonful	NNS
13286	2059	21	flour	flour	NN
13286	2059	22	Grated	grate	VBN
13286	2059	23	rind	rind	NN
13286	2059	24	1	1	CD
13286	2059	25	lemon	lemon	NN
13286	2059	26	For	for	IN
13286	2059	27	Lemon	Lemon	NNP
13286	2059	28	Filling	Filling	NNP
13286	2059	29	4	4	CD
13286	2059	30	tablespoonfuls	tablespoonful	NNS
13286	2059	31	Crisco	Crisco	NNP
13286	2059	32	2	2	CD
13286	2059	33	lemons	lemon	NNS
13286	2059	34	3/4	3/4	CD
13286	2059	35	cupful	cupful	JJ
13286	2059	36	sugar	sugar	NN
13286	2059	37	4	4	CD
13286	2059	38	yolks	yolk	NNS
13286	2059	39	of	of	IN
13286	2059	40	eggs	egg	NNS
13286	2059	41	1	1	CD
13286	2059	42	white	white	NN
13286	2059	43	of	of	IN
13286	2059	44	egg	egg	NN
13286	2059	45	1/4	1/4	CD
13286	2059	46	teaspoonful	teaspoonful	JJ
13286	2059	47	salt	salt	NN
13286	2059	48	_	_	NNP
13286	2059	49	For	for	IN
13286	2059	50	cake	cake	NN
13286	2059	51	.	.	.
13286	2059	52	_	_	NNP
13286	2059	53	Put	Put	VBD
13286	2059	54	the	the	DT
13286	2059	55	eggs	egg	NNS
13286	2059	56	,	,	,
13286	2059	57	sugar	sugar	NN
13286	2059	58	,	,	,
13286	2059	59	and	and	CC
13286	2059	60	lemon	lemon	NN
13286	2059	61	rind	rind	NN
13286	2059	62	into	into	IN
13286	2059	63	basin	basin	NN
13286	2059	64	,	,	,
13286	2059	65	stand	stand	VB
13286	2059	66	it	-PRON-	PRP
13286	2059	67	over	over	IN
13286	2059	68	pan	pan	NN
13286	2059	69	of	of	IN
13286	2059	70	boiling	boiling	NN
13286	2059	71	water	water	NN
13286	2059	72	,	,	,
13286	2059	73	and	and	CC
13286	2059	74	beat	beat	VBD
13286	2059	75	until	until	IN
13286	2059	76	warm	warm	JJ
13286	2059	77	;	;	:
13286	2059	78	then	then	RB
13286	2059	79	remove	remove	VB
13286	2059	80	from	from	IN
13286	2059	81	hot	hot	JJ
13286	2059	82	water	water	NN
13286	2059	83	,	,	,
13286	2059	84	and	and	CC
13286	2059	85	continue	continue	VB
13286	2059	86	beating	beat	VBG
13286	2059	87	until	until	IN
13286	2059	88	mixture	mixture	NN
13286	2059	89	is	be	VBZ
13286	2059	90	stiff	stiff	JJ
13286	2059	91	and	and	CC
13286	2059	92	cold	cold	JJ
13286	2059	93	;	;	:
13286	2059	94	then	then	RB
13286	2059	95	add	add	VB
13286	2059	96	flour	flour	NN
13286	2059	97	mixed	mix	VBN
13286	2059	98	with	with	IN
13286	2059	99	baking	baking	NN
13286	2059	100	powder	powder	NN
13286	2059	101	and	and	CC
13286	2059	102	salt	salt	NN
13286	2059	103	,	,	,
13286	2059	104	and	and	CC
13286	2059	105	pass	pass	VB
13286	2059	106	through	through	IN
13286	2059	107	sieve	sieve	NN
13286	2059	108	,	,	,
13286	2059	109	add	add	VB
13286	2059	110	Crisco	Crisco	NNP
13286	2059	111	melted	melt	VBN
13286	2059	112	but	but	CC
13286	2059	113	cool	cool	JJ
13286	2059	114	,	,	,
13286	2059	115	taking	take	VBG
13286	2059	116	care	care	NN
13286	2059	117	to	to	TO
13286	2059	118	stir	stir	VB
13286	2059	119	very	very	RB
13286	2059	120	gently	gently	RB
13286	2059	121	,	,	,
13286	2059	122	but	but	CC
13286	2059	123	on	on	IN
13286	2059	124	no	no	DT
13286	2059	125	account	account	NN
13286	2059	126	beat	beat	VBD
13286	2059	127	it	-PRON-	PRP
13286	2059	128	.	.	.
13286	2060	1	Divide	divide	NN
13286	2060	2	mixture	mixture	NN
13286	2060	3	into	into	IN
13286	2060	4	two	two	CD
13286	2060	5	small	small	JJ
13286	2060	6	Criscoed	Criscoed	NNP
13286	2060	7	and	and	CC
13286	2060	8	floured	floured	JJ
13286	2060	9	layer	layer	NN
13286	2060	10	cake	cake	NN
13286	2060	11	tins	tin	NNS
13286	2060	12	,	,	,
13286	2060	13	and	and	CC
13286	2060	14	bake	bake	VB
13286	2060	15	ten	ten	CD
13286	2060	16	minutes	minute	NNS
13286	2060	17	in	in	IN
13286	2060	18	moderately	moderately	RB
13286	2060	19	hot	hot	JJ
13286	2060	20	oven	oven	NN
13286	2060	21	.	.	.
13286	2061	1	Turn	turn	VB
13286	2061	2	out	out	RP
13286	2061	3	and	and	CC
13286	2061	4	cool	cool	RB
13286	2061	5	,	,	,
13286	2061	6	then	then	RB
13286	2061	7	put	put	VB
13286	2061	8	together	together	RB
13286	2061	9	with	with	IN
13286	2061	10	lemon	lemon	NN
13286	2061	11	filling	filling	NN
13286	2061	12	.	.	.
13286	2062	1	_	_	NNP
13286	2062	2	For	for	IN
13286	2062	3	filling	fill	VBG
13286	2062	4	.	.	.
13286	2062	5	_	_	NNP
13286	2062	6	Beat	Beat	NNP
13286	2062	7	up	up	RP
13286	2062	8	eggs	egg	NNS
13286	2062	9	in	in	IN
13286	2062	10	saucepan	saucepan	NN
13286	2062	11	,	,	,
13286	2062	12	add	add	VB
13286	2062	13	Crisco	Crisco	NNP
13286	2062	14	,	,	,
13286	2062	15	salt	salt	NN
13286	2062	16	,	,	,
13286	2062	17	grated	grate	VBD
13286	2062	18	rinds	rind	NNS
13286	2062	19	and	and	CC
13286	2062	20	strained	strained	JJ
13286	2062	21	lemon	lemon	NN
13286	2062	22	juice	juice	NN
13286	2062	23	.	.	.
13286	2063	1	Stir	stir	VB
13286	2063	2	with	with	IN
13286	2063	3	wooden	wooden	JJ
13286	2063	4	spoon	spoon	NN
13286	2063	5	over	over	IN
13286	2063	6	gentle	gentle	JJ
13286	2063	7	heat	heat	NN
13286	2063	8	until	until	IN
13286	2063	9	mixture	mixture	NN
13286	2063	10	just	just	RB
13286	2063	11	comes	come	VBZ
13286	2063	12	to	to	IN
13286	2063	13	boiling	boiling	NN
13286	2063	14	point	point	NN
13286	2063	15	.	.	.
13286	2064	1	When	when	WRB
13286	2064	2	cold	cold	JJ
13286	2064	3	use	use	NN
13286	2064	4	.	.	.
13286	2065	1	Sufficient	sufficient	JJ
13286	2065	2	for	for	IN
13286	2065	3	one	one	CD
13286	2065	4	layer	layer	NN
13286	2065	5	cake	cake	NN
13286	2065	6	.	.	.
13286	2066	1	Lord	Lord	NNP
13286	2066	2	Baltimore	Baltimore	NNP
13286	2066	3	Cake	Cake	NNP
13286	2066	4	1	1	CD
13286	2066	5	cupful	cupful	JJ
13286	2066	6	sugar	sugar	NN
13286	2066	7	3/4	3/4	CD
13286	2066	8	cupful	cupful	JJ
13286	2066	9	Crisco	Crisco	NNP
13286	2066	10	1/2	1/2	CD
13286	2066	11	cupful	cupful	JJ
13286	2066	12	cold	cold	JJ
13286	2066	13	water	water	NN
13286	2066	14	1	1	CD
13286	2066	15	teaspoonful	teaspoonful	JJ
13286	2066	16	vanilla	vanilla	NN
13286	2066	17	extract	extract	NN
13286	2066	18	2	2	CD
13286	2066	19	1/2	1/2	CD
13286	2066	20	cupfuls	cupful	NNS
13286	2066	21	flour	flour	NN
13286	2066	22	2	2	CD
13286	2066	23	1/2	1/2	CD
13286	2066	24	teaspoonfuls	teaspoonful	NNS
13286	2066	25	baking	bake	VBG
13286	2066	26	powder	powder	NN
13286	2066	27	1/2	1/2	CD
13286	2066	28	teaspoonful	teaspoonful	JJ
13286	2066	29	salt	salt	NN
13286	2066	30	6	6	CD
13286	2066	31	yolks	yolk	NNS
13286	2066	32	of	of	IN
13286	2066	33	eggs	egg	NNS
13286	2066	34	Filling	Filling	NNP
13286	2066	35	or	or	CC
13286	2066	36	Frosting	Frosting	NNP
13286	2066	37	1	1	CD
13286	2066	38	cupful	cupful	JJ
13286	2066	39	sugar	sugar	NN
13286	2066	40	1/2	1/2	CD
13286	2066	41	cupful	cupful	JJ
13286	2066	42	boiling	boiling	NN
13286	2066	43	water	water	NN
13286	2066	44	2	2	CD
13286	2066	45	whites	white	NNS
13286	2066	46	of	of	IN
13286	2066	47	eggs	egg	NNS
13286	2066	48	Pinch	Pinch	NNP
13286	2066	49	cream	cream	NN
13286	2066	50	of	of	IN
13286	2066	51	tartar	tartar	NN
13286	2066	52	1	1	CD
13286	2066	53	teaspoonful	teaspoonful	JJ
13286	2066	54	vanilla	vanilla	NN
13286	2066	55	extract	extract	NN
13286	2066	56	1/2	1/2	CD
13286	2066	57	cupful	cupful	JJ
13286	2066	58	chopped	chop	VBN
13286	2066	59	raisins	raisin	NNS
13286	2066	60	1/2	1/2	CD
13286	2066	61	cupful	cupful	JJ
13286	2066	62	chopped	chopped	JJ
13286	2066	63	nut	nut	NNP
13286	2066	64	meats	meat	NNS
13286	2066	65	5	5	CD
13286	2066	66	chopped	chop	VBN
13286	2066	67	figs	fig	NNS
13286	2066	68	_	_	NNP
13286	2066	69	For	for	IN
13286	2066	70	cake	cake	NN
13286	2066	71	.	.	.
13286	2066	72	_	_	NNP
13286	2066	73	Cream	Cream	NNP
13286	2066	74	Crisco	Crisco	NNP
13286	2066	75	and	and	CC
13286	2066	76	sugar	sugar	VB
13286	2066	77	together	together	RB
13286	2066	78	.	.	.
13286	2067	1	Sift	sift	VB
13286	2067	2	together	together	RB
13286	2067	3	three	three	CD
13286	2067	4	times	time	NNS
13286	2067	5	dry	dry	JJ
13286	2067	6	ingredients	ingredient	NNS
13286	2067	7	and	and	CC
13286	2067	8	add	add	VB
13286	2067	9	alternately	alternately	RB
13286	2067	10	with	with	IN
13286	2067	11	water	water	NN
13286	2067	12	.	.	.
13286	2068	1	Add	add	VB
13286	2068	2	vanilla	vanilla	NN
13286	2068	3	,	,	,
13286	2068	4	beat	beat	VBD
13286	2068	5	mixture	mixture	NN
13286	2068	6	well	well	RB
13286	2068	7	,	,	,
13286	2068	8	then	then	RB
13286	2068	9	fold	fold	VB
13286	2068	10	in	in	RB
13286	2068	11	beaten	beat	VBN
13286	2068	12	yolks	yolk	NNS
13286	2068	13	of	of	IN
13286	2068	14	eggs	egg	NNS
13286	2068	15	.	.	.
13286	2069	1	Divide	divide	VB
13286	2069	2	into	into	IN
13286	2069	3	two	two	CD
13286	2069	4	Criscoed	Criscoed	NNP
13286	2069	5	and	and	CC
13286	2069	6	floured	floured	JJ
13286	2069	7	layer	layer	NN
13286	2069	8	cake	cake	NN
13286	2069	9	tins	tin	NNS
13286	2069	10	and	and	CC
13286	2069	11	bake	bake	NN
13286	2069	12	in	in	IN
13286	2069	13	moderate	moderate	JJ
13286	2069	14	oven	oven	NNP
13286	2069	15	twenty	twenty	CD
13286	2069	16	-	-	HYPH
13286	2069	17	five	five	CD
13286	2069	18	minutes	minute	NNS
13286	2069	19	.	.	.
13286	2070	1	_	_	NNP
13286	2070	2	For	for	IN
13286	2070	3	filling	fill	VBG
13286	2070	4	.	.	.
13286	2070	5	_	_	NNP
13286	2070	6	Put	Put	NNP
13286	2070	7	sugar	sugar	NN
13286	2070	8	and	and	CC
13286	2070	9	water	water	NN
13286	2070	10	into	into	IN
13286	2070	11	saucepan	saucepan	NN
13286	2070	12	,	,	,
13286	2070	13	stir	stir	VB
13286	2070	14	till	till	IN
13286	2070	15	boiling	boil	VBG
13286	2070	16	,	,	,
13286	2070	17	add	add	VB
13286	2070	18	cream	cream	NN
13286	2070	19	of	of	IN
13286	2070	20	tartar	tartar	NN
13286	2070	21	,	,	,
13286	2070	22	then	then	RB
13286	2070	23	boil	boil	VB
13286	2070	24	until	until	IN
13286	2070	25	it	-PRON-	PRP
13286	2070	26	forms	form	VBZ
13286	2070	27	soft	soft	JJ
13286	2070	28	ball	ball	NN
13286	2070	29	when	when	WRB
13286	2070	30	tried	try	VBN
13286	2070	31	in	in	IN
13286	2070	32	cold	cold	JJ
13286	2070	33	water	water	NN
13286	2070	34	,	,	,
13286	2070	35	or	or	CC
13286	2070	36	240Â	240â	CD
13286	2070	37	°	°	,
13286	2070	38	F.	F.	NNP
13286	2070	39	;	;	:
13286	2070	40	pour	pour	VB
13286	2070	41	on	on	RP
13286	2070	42	to	to	IN
13286	2070	43	stiffly	stiffly	NNP
13286	2070	44	beaten	beat	VBN
13286	2070	45	whites	white	NNS
13286	2070	46	of	of	IN
13286	2070	47	eggs	egg	NNS
13286	2070	48	,	,	,
13286	2070	49	pouring	pour	VBG
13286	2070	50	in	in	IN
13286	2070	51	steady	steady	JJ
13286	2070	52	stream	stream	NN
13286	2070	53	and	and	CC
13286	2070	54	very	very	RB
13286	2070	55	slowly	slowly	RB
13286	2070	56	,	,	,
13286	2070	57	adding	add	VBG
13286	2070	58	while	while	IN
13286	2070	59	beating	beat	VBG
13286	2070	60	vanilla	vanilla	NN
13286	2070	61	,	,	,
13286	2070	62	raisins	raisin	NNS
13286	2070	63	,	,	,
13286	2070	64	nuts	nut	NNS
13286	2070	65	,	,	,
13286	2070	66	and	and	CC
13286	2070	67	figs	fig	NNS
13286	2070	68	,	,	,
13286	2070	69	beat	beat	VBN
13286	2070	70	until	until	IN
13286	2070	71	thick	thick	JJ
13286	2070	72	and	and	CC
13286	2070	73	divide	divide	NN
13286	2070	74	between	between	IN
13286	2070	75	and	and	CC
13286	2070	76	on	on	IN
13286	2070	77	top	top	NN
13286	2070	78	of	of	IN
13286	2070	79	cake	cake	NN
13286	2070	80	.	.	.
13286	2071	1	Sufficient	sufficient	JJ
13286	2071	2	for	for	IN
13286	2071	3	one	one	CD
13286	2071	4	large	large	JJ
13286	2071	5	layer	layer	NN
13286	2071	6	cake	cake	NN
13286	2071	7	.	.	.
13286	2072	1	Lunch	Lunch	NNP
13286	2072	2	Cakes	Cakes	NNP
13286	2072	3	1	1	CD
13286	2072	4	scant	scant	JJ
13286	2072	5	cupful	cupful	JJ
13286	2072	6	sugar	sugar	NNP
13286	2072	7	6	6	CD
13286	2072	8	tablespoonfuls	tablespoonful	VBZ
13286	2072	9	Crisco	Crisco	NNP
13286	2072	10	1	1	CD
13286	2072	11	cupful	cupful	JJ
13286	2072	12	milk	milk	NN
13286	2072	13	2	2	CD
13286	2072	14	eggs	egg	NNS
13286	2072	15	2	2	CD
13286	2072	16	cupfuls	cupful	NNS
13286	2072	17	flour	flour	NN
13286	2072	18	3	3	CD
13286	2072	19	teaspoonfuls	teaspoonfuls	NNP
13286	2072	20	baking	baking	NN
13286	2072	21	powder	powder	NN
13286	2072	22	1	1	CD
13286	2072	23	teaspoonful	teaspoonful	JJ
13286	2072	24	salt	salt	NN
13286	2072	25	1	1	CD
13286	2072	26	teaspoonful	teaspoonful	JJ
13286	2072	27	vanilla	vanilla	NN
13286	2072	28	extract	extract	NN
13286	2072	29	Cream	Cream	NNP
13286	2072	30	Crisco	Crisco	NNP
13286	2072	31	and	and	CC
13286	2072	32	sugar	sugar	VB
13286	2072	33	together	together	RB
13286	2072	34	,	,	,
13286	2072	35	then	then	RB
13286	2072	36	add	add	VB
13286	2072	37	well	well	RB
13286	2072	38	beaten	beat	VBN
13286	2072	39	eggs	egg	NNS
13286	2072	40	.	.	.
13286	2073	1	Sift	sift	VB
13286	2073	2	dry	dry	JJ
13286	2073	3	ingredients	ingredient	NNS
13286	2073	4	,	,	,
13286	2073	5	and	and	CC
13286	2073	6	add	add	VB
13286	2073	7	to	to	IN
13286	2073	8	first	first	JJ
13286	2073	9	mixture	mixture	NN
13286	2073	10	alternately	alternately	RB
13286	2073	11	with	with	IN
13286	2073	12	milk	milk	NN
13286	2073	13	.	.	.
13286	2074	1	Divide	divide	VB
13286	2074	2	into	into	IN
13286	2074	3	Criscoed	Criscoed	NNP
13286	2074	4	and	and	CC
13286	2074	5	floured	floured	JJ
13286	2074	6	gem	gem	NN
13286	2074	7	pans	pan	NNS
13286	2074	8	and	and	CC
13286	2074	9	bake	bake	VB
13286	2074	10	in	in	RP
13286	2074	11	moderately	moderately	RB
13286	2074	12	hot	hot	JJ
13286	2074	13	oven	oven	JJ
13286	2074	14	fifteen	fifteen	CD
13286	2074	15	minutes	minute	NNS
13286	2074	16	.	.	.
13286	2075	1	Sufficient	sufficient	JJ
13286	2075	2	for	for	IN
13286	2075	3	fifteen	fifteen	CD
13286	2075	4	cakes	cake	NNS
13286	2075	5	.	.	.
13286	2076	1	Jelly	Jelly	NNP
13286	2076	2	Roll	Roll	NNP
13286	2076	3	4	4	CD
13286	2076	4	eggs	egg	NNS
13286	2076	5	1	1	CD
13286	2076	6	cupful	cupful	JJ
13286	2076	7	sugar	sugar	NN
13286	2076	8	2	2	CD
13286	2076	9	tablespoonfuls	tablespoonful	NNS
13286	2076	10	melted	melt	VBN
13286	2076	11	Crisco	Crisco	NNP
13286	2076	12	2	2	CD
13286	2076	13	cupfuls	cupful	NNS
13286	2076	14	flour	flour	NN
13286	2076	15	1	1	CD
13286	2076	16	teaspoonful	teaspoonful	JJ
13286	2076	17	baking	baking	NN
13286	2076	18	powder	powder	NN
13286	2076	19	1/4	1/4	CD
13286	2076	20	teaspoonful	teaspoonful	JJ
13286	2076	21	salt	salt	NN
13286	2076	22	4	4	CD
13286	2076	23	tablespoonfuls	tablespoonful	NNS
13286	2076	24	milk	milk	NN
13286	2076	25	Jelly	Jelly	NNP
13286	2076	26	or	or	CC
13286	2076	27	preserves	preserve	NNS
13286	2076	28	1	1	CD
13286	2076	29	teaspoonful	teaspoonful	JJ
13286	2076	30	lemon	lemon	NN
13286	2076	31	extract	extract	NN
13286	2076	32	Beat	beat	VB
13286	2076	33	eggs	egg	NNS
13286	2076	34	and	and	CC
13286	2076	35	sugar	sugar	VB
13286	2076	36	together	together	RB
13286	2076	37	twenty	twenty	CD
13286	2076	38	minutes	minute	NNS
13286	2076	39	,	,	,
13286	2076	40	remove	remove	VB
13286	2076	41	beater	beater	NN
13286	2076	42	,	,	,
13286	2076	43	sift	sift	VBP
13286	2076	44	in	in	IN
13286	2076	45	flour	flour	NN
13286	2076	46	,	,	,
13286	2076	47	salt	salt	NN
13286	2076	48	,	,	,
13286	2076	49	and	and	CC
13286	2076	50	baking	baking	NN
13286	2076	51	powder	powder	NN
13286	2076	52	,	,	,
13286	2076	53	add	add	VB
13286	2076	54	milk	milk	NN
13286	2076	55	,	,	,
13286	2076	56	extract	extract	NN
13286	2076	57	,	,	,
13286	2076	58	and	and	CC
13286	2076	59	melted	melt	VBN
13286	2076	60	Crisco	Crisco	NNP
13286	2076	61	.	.	.
13286	2077	1	Grease	grease	VB
13286	2077	2	large	large	JJ
13286	2077	3	flat	flat	JJ
13286	2077	4	tin	tin	NN
13286	2077	5	with	with	IN
13286	2077	6	Crisco	Crisco	NNP
13286	2077	7	,	,	,
13286	2077	8	dust	dust	NN
13286	2077	9	over	over	RB
13286	2077	10	with	with	IN
13286	2077	11	flour	flour	NN
13286	2077	12	,	,	,
13286	2077	13	pour	pour	VBP
13286	2077	14	in	in	IN
13286	2077	15	mixture	mixture	NN
13286	2077	16	and	and	CC
13286	2077	17	spread	spread	VBD
13286	2077	18	out	out	RP
13286	2077	19	evenly	evenly	RB
13286	2077	20	.	.	.
13286	2078	1	Bake	bake	VB
13286	2078	2	twelve	twelve	CD
13286	2078	3	minutes	minute	NNS
13286	2078	4	in	in	IN
13286	2078	5	moderately	moderately	RB
13286	2078	6	hot	hot	JJ
13286	2078	7	oven	oven	NN
13286	2078	8	.	.	.
13286	2079	1	Turn	turn	VB
13286	2079	2	out	out	RP
13286	2079	3	on	on	IN
13286	2079	4	sugared	sugar	VBN
13286	2079	5	paper	paper	NN
13286	2079	6	,	,	,
13286	2079	7	spread	spread	VBD
13286	2079	8	quickly	quickly	RB
13286	2079	9	with	with	IN
13286	2079	10	jelly	jelly	NNP
13286	2079	11	or	or	CC
13286	2079	12	preserve	preserve	VB
13286	2079	13	and	and	CC
13286	2079	14	roll	roll	VB
13286	2079	15	up	up	RP
13286	2079	16	at	at	IN
13286	2079	17	once	once	RB
13286	2079	18	.	.	.
13286	2080	1	The	the	DT
13286	2080	2	cake	cake	NN
13286	2080	3	will	will	MD
13286	2080	4	crack	crack	VB
13286	2080	5	if	if	IN
13286	2080	6	spreading	spread	VBG
13286	2080	7	and	and	CC
13286	2080	8	rolling	rolling	NN
13286	2080	9	are	be	VBP
13286	2080	10	not	not	RB
13286	2080	11	quickly	quickly	RB
13286	2080	12	done	do	VBN
13286	2080	13	.	.	.
13286	2081	1	Sliced	sliced	JJ
13286	2081	2	jelly	jelly	NNP
13286	2081	3	roll	roll	NN
13286	2081	4	is	be	VBZ
13286	2081	5	delicious	delicious	JJ
13286	2081	6	with	with	IN
13286	2081	7	custard	custard	NN
13286	2081	8	.	.	.
13286	2082	1	Sufficient	sufficient	JJ
13286	2082	2	for	for	IN
13286	2082	3	one	one	CD
13286	2082	4	jelly	jelly	NNP
13286	2082	5	roll	roll	NN
13286	2082	6	.	.	.
13286	2083	1	Marble	Marble	NNP
13286	2083	2	Cake	Cake	NNP
13286	2083	3	2	2	CD
13286	2083	4	cupfuls	cupfuls	NN
13286	2083	5	sugar	sugar	NN
13286	2083	6	1	1	CD
13286	2083	7	cupful	cupful	JJ
13286	2083	8	Crisco	Crisco	NNP
13286	2083	9	3	3	CD
13286	2083	10	-	-	SYM
13286	2083	11	1/2	1/2	CD
13286	2083	12	cupfuls	cupful	NNS
13286	2083	13	flour	flour	NN
13286	2083	14	4	4	CD
13286	2083	15	eggs	egg	NNS
13286	2083	16	1	1	CD
13286	2083	17	cupful	cupful	JJ
13286	2083	18	milk	milk	NN
13286	2083	19	3	3	CD
13286	2083	20	teaspoonfuls	teaspoonful	NNS
13286	2083	21	baking	bake	VBG
13286	2083	22	powder	powder	NN
13286	2083	23	2	2	CD
13286	2083	24	tablespoonfuls	tablespoonful	NNS
13286	2083	25	molasses	molasse	NNS
13286	2083	26	2	2	CD
13286	2083	27	tablespoonfuls	tablespoonful	NNS
13286	2083	28	melted	melt	VBN
13286	2083	29	chocolate	chocolate	NN
13286	2083	30	1	1	CD
13286	2083	31	teaspoonful	teaspoonful	JJ
13286	2083	32	powdered	powdered	JJ
13286	2083	33	cinnamon	cinnamon	NN
13286	2083	34	1/2	1/2	CD
13286	2083	35	teaspoonful	teaspoonful	JJ
13286	2083	36	grated	grate	VBD
13286	2083	37	nutmeg	nutmeg	NNP
13286	2083	38	1/2	1/2	CD
13286	2083	39	teaspoonful	teaspoonful	JJ
13286	2083	40	powdered	powder	VBN
13286	2083	41	allspice	allspice	JJ
13286	2083	42	1	1	CD
13286	2083	43	teaspoonful	teaspoonful	JJ
13286	2083	44	salt	salt	NN
13286	2083	45	Cream	Cream	NNP
13286	2083	46	Crisco	Crisco	NNP
13286	2083	47	,	,	,
13286	2083	48	add	add	VB
13286	2083	49	gradually	gradually	RB
13286	2083	50	the	the	DT
13286	2083	51	sugar	sugar	NN
13286	2083	52	,	,	,
13286	2083	53	yolks	yolk	NNS
13286	2083	54	of	of	IN
13286	2083	55	eggs	egg	NNS
13286	2083	56	beaten	beat	VBN
13286	2083	57	until	until	IN
13286	2083	58	thick	thick	JJ
13286	2083	59	,	,	,
13286	2083	60	flour	flour	NN
13286	2083	61	,	,	,
13286	2083	62	salt	salt	NN
13286	2083	63	,	,	,
13286	2083	64	baking	baking	NN
13286	2083	65	powder	powder	NN
13286	2083	66	,	,	,
13286	2083	67	milk	milk	NN
13286	2083	68	,	,	,
13286	2083	69	and	and	CC
13286	2083	70	egg	egg	NN
13286	2083	71	whites	white	NNS
13286	2083	72	beaten	beat	VBN
13286	2083	73	to	to	IN
13286	2083	74	stiff	stiff	JJ
13286	2083	75	froth	froth	NN
13286	2083	76	.	.	.
13286	2084	1	Mix	mix	VB
13286	2084	2	carefully	carefully	RB
13286	2084	3	and	and	CC
13286	2084	4	to	to	IN
13286	2084	5	one	one	CD
13286	2084	6	-	-	HYPH
13286	2084	7	third	third	NN
13286	2084	8	the	the	DT
13286	2084	9	mixture	mixture	NN
13286	2084	10	add	add	VB
13286	2084	11	spices	spice	NNS
13286	2084	12	,	,	,
13286	2084	13	molasses	molasse	NNS
13286	2084	14	,	,	,
13286	2084	15	and	and	CC
13286	2084	16	melted	melted	JJ
13286	2084	17	chocolate	chocolate	NN
13286	2084	18	.	.	.
13286	2085	1	Drop	drop	VB
13286	2085	2	in	in	IN
13286	2085	3	Criscoed	Criscoed	NNP
13286	2085	4	cake	cake	NN
13286	2085	5	pan	pan	NN
13286	2085	6	alternately	alternately	RB
13286	2085	7	a	a	DT
13286	2085	8	spoonful	spoonful	NN
13286	2085	9	of	of	IN
13286	2085	10	each	each	DT
13286	2085	11	mixture	mixture	NN
13286	2085	12	,	,	,
13286	2085	13	and	and	CC
13286	2085	14	draw	draw	VB
13286	2085	15	spoon	spoon	RB
13286	2085	16	through	through	RB
13286	2085	17	once	once	RB
13286	2085	18	or	or	CC
13286	2085	19	twice	twice	RB
13286	2085	20	to	to	TO
13286	2085	21	make	make	VB
13286	2085	22	colors	color	NNS
13286	2085	23	lie	lie	VB
13286	2085	24	in	in	IN
13286	2085	25	lines	line	NNS
13286	2085	26	.	.	.
13286	2086	1	Bake	bake	VB
13286	2086	2	in	in	RP
13286	2086	3	moderately	moderately	RB
13286	2086	4	hot	hot	JJ
13286	2086	5	oven	oven	NNP
13286	2086	6	one	one	CD
13286	2086	7	hour	hour	NN
13286	2086	8	.	.	.
13286	2087	1	Sufficient	sufficient	JJ
13286	2087	2	for	for	IN
13286	2087	3	one	one	CD
13286	2087	4	medium	medium	JJ
13286	2087	5	-	-	HYPH
13286	2087	6	sized	sized	JJ
13286	2087	7	cake	cake	NN
13286	2087	8	.	.	.
13286	2088	1	Marmalade	Marmalade	NNP
13286	2088	2	Cake	Cake	NNP
13286	2088	3	1/2	1/2	CD
13286	2088	4	cupful	cupful	JJ
13286	2088	5	sugar	sugar	NN
13286	2088	6	1/2	1/2	CD
13286	2088	7	cupful	cupful	JJ
13286	2088	8	Crisco	Crisco	NNP
13286	2088	9	1	1	CD
13286	2088	10	cupful	cupful	JJ
13286	2088	11	marmalade	marmalade	NN
13286	2088	12	1	1	CD
13286	2088	13	-	-	SYM
13286	2088	14	1/2	1/2	CD
13286	2088	15	teaspoonfuls	teaspoonful	NNS
13286	2088	16	baking	bake	VBG
13286	2088	17	powder	powder	NN
13286	2088	18	1/2	1/2	CD
13286	2088	19	teaspoonful	teaspoonful	JJ
13286	2088	20	salt	salt	NN
13286	2088	21	1	1	CD
13286	2088	22	egg	egg	NN
13286	2088	23	2	2	CD
13286	2088	24	cupfuls	cupful	NNS
13286	2088	25	flour	flour	NN
13286	2088	26	1/2	1/2	CD
13286	2088	27	teaspoonful	teaspoonful	JJ
13286	2088	28	powdered	powder	VBN
13286	2088	29	ginger	ginger	NN
13286	2088	30	Sift	Sift	NNP
13286	2088	31	salt	salt	NN
13286	2088	32	,	,	,
13286	2088	33	flour	flour	NN
13286	2088	34	,	,	,
13286	2088	35	and	and	CC
13286	2088	36	baking	baking	NN
13286	2088	37	powder	powder	NN
13286	2088	38	into	into	IN
13286	2088	39	basin	basin	NN
13286	2088	40	,	,	,
13286	2088	41	rub	rub	VBN
13286	2088	42	in	in	IN
13286	2088	43	Crisco	Crisco	NNP
13286	2088	44	with	with	IN
13286	2088	45	finger	finger	NN
13286	2088	46	tips	tip	NNS
13286	2088	47	,	,	,
13286	2088	48	add	add	VB
13286	2088	49	ginger	ginger	NN
13286	2088	50	and	and	CC
13286	2088	51	egg	egg	NN
13286	2088	52	well	well	RB
13286	2088	53	beaten	beat	VBN
13286	2088	54	.	.	.
13286	2089	1	Knead	Knead	NNP
13286	2089	2	lightly	lightly	RB
13286	2089	3	to	to	TO
13286	2089	4	smooth	smooth	VB
13286	2089	5	paste	paste	NN
13286	2089	6	and	and	CC
13286	2089	7	divide	divide	VB
13286	2089	8	into	into	IN
13286	2089	9	two	two	CD
13286	2089	10	pieces	piece	NNS
13286	2089	11	.	.	.
13286	2090	1	Roll	roll	VB
13286	2090	2	out	out	RP
13286	2090	3	pieces	piece	NNS
13286	2090	4	and	and	CC
13286	2090	5	line	line	NN
13286	2090	6	Criscoed	Criscoed	NNP
13286	2090	7	dinner	dinner	NN
13286	2090	8	plate	plate	NN
13286	2090	9	with	with	IN
13286	2090	10	one	one	CD
13286	2090	11	of	of	IN
13286	2090	12	them	-PRON-	PRP
13286	2090	13	.	.	.
13286	2091	1	Spread	Spread	VBN
13286	2091	2	over	over	RP
13286	2091	3	with	with	IN
13286	2091	4	marmalade	marmalade	NN
13286	2091	5	,	,	,
13286	2091	6	cover	cover	VBP
13286	2091	7	with	with	IN
13286	2091	8	remaining	remain	VBG
13286	2091	9	piece	piece	NN
13286	2091	10	of	of	IN
13286	2091	11	paste	paste	NN
13286	2091	12	,	,	,
13286	2091	13	pinch	pinch	VB
13286	2091	14	neatly	neatly	RB
13286	2091	15	round	round	VBP
13286	2091	16	the	the	DT
13286	2091	17	edges	edge	NNS
13286	2091	18	and	and	CC
13286	2091	19	bake	bake	NN
13286	2091	20	in	in	IN
13286	2091	21	moderate	moderate	JJ
13286	2091	22	oven	oven	JJ
13286	2091	23	half	half	PDT
13286	2091	24	an	an	DT
13286	2091	25	hour	hour	NN
13286	2091	26	.	.	.
13286	2092	1	Cut	cut	VB
13286	2092	2	like	like	IN
13286	2092	3	pie	pie	NN
13286	2092	4	and	and	CC
13286	2092	5	serve	serve	VB
13286	2092	6	hot	hot	JJ
13286	2092	7	or	or	CC
13286	2092	8	cold	cold	JJ
13286	2092	9	.	.	.
13286	2093	1	Sufficient	sufficient	JJ
13286	2093	2	for	for	IN
13286	2093	3	eight	eight	CD
13286	2093	4	pieces	piece	NNS
13286	2093	5	.	.	.
13286	2094	1	Old	Old	NNP
13286	2094	2	Fashioned	Fashioned	NNP
13286	2094	3	Seed	Seed	NNP
13286	2094	4	Cake	Cake	NNP
13286	2094	5	2	2	CD
13286	2094	6	cupfuls	cupfuls	NN
13286	2094	7	sugar	sugar	NN
13286	2094	8	1	1	CD
13286	2094	9	-	-	SYM
13286	2094	10	1/2	1/2	CD
13286	2094	11	cupfuls	cupful	NNS
13286	2094	12	Crisco	Crisco	NNP
13286	2094	13	4	4	CD
13286	2094	14	cupfuls	cupfuls	NN
13286	2094	15	flour	flour	NN
13286	2094	16	1	1	CD
13286	2094	17	teaspoonful	teaspoonful	JJ
13286	2094	18	salt	salt	NN
13286	2094	19	2	2	CD
13286	2094	20	tablespoonfuls	tablespoonful	NNS
13286	2094	21	carraway	carraway	NNP
13286	2094	22	seeds	seed	VBZ
13286	2094	23	12	12	CD
13286	2094	24	eggs	egg	NNS
13286	2094	25	Cream	Cream	NNP
13286	2094	26	Crisco	Crisco	NNP
13286	2094	27	and	and	CC
13286	2094	28	sugar	sugar	VB
13286	2094	29	thoroughly	thoroughly	RB
13286	2094	30	together	together	RB
13286	2094	31	,	,	,
13286	2094	32	then	then	RB
13286	2094	33	drop	drop	VB
13286	2094	34	in	in	IN
13286	2094	35	eggs	egg	NNS
13286	2094	36	one	one	CD
13286	2094	37	by	by	IN
13286	2094	38	one	one	CD
13286	2094	39	,	,	,
13286	2094	40	beating	beat	VBG
13286	2094	41	each	each	DT
13286	2094	42	one	one	NN
13286	2094	43	in	in	IN
13286	2094	44	well	well	RB
13286	2094	45	before	before	IN
13286	2094	46	next	next	NNP
13286	2094	47	is	be	VBZ
13286	2094	48	added	add	VBN
13286	2094	49	,	,	,
13286	2094	50	sift	sift	VBP
13286	2094	51	in	in	IN
13286	2094	52	flour	flour	NN
13286	2094	53	and	and	CC
13286	2094	54	salt	salt	NN
13286	2094	55	,	,	,
13286	2094	56	add	add	VB
13286	2094	57	carraway	carraway	NN
13286	2094	58	seeds	seed	NNS
13286	2094	59	.	.	.
13286	2095	1	Turn	turn	VB
13286	2095	2	into	into	IN
13286	2095	3	Criscoed	Criscoed	NNP
13286	2095	4	and	and	CC
13286	2095	5	papered	paper	VBN
13286	2095	6	loaf	loaf	NN
13286	2095	7	tin	tin	NN
13286	2095	8	and	and	CC
13286	2095	9	bake	bake	NN
13286	2095	10	in	in	RP
13286	2095	11	moderately	moderately	RB
13286	2095	12	hot	hot	JJ
13286	2095	13	oven	oven	NNP
13286	2095	14	one	one	CD
13286	2095	15	and	and	CC
13286	2095	16	a	a	DT
13286	2095	17	half	half	NN
13286	2095	18	hours	hour	NNS
13286	2095	19	.	.	.
13286	2096	1	Sufficient	sufficient	JJ
13286	2096	2	for	for	IN
13286	2096	3	one	one	CD
13286	2096	4	large	large	JJ
13286	2096	5	cake	cake	NN
13286	2096	6	.	.	.
13286	2097	1	Almond	Almond	NNP
13286	2097	2	and	and	CC
13286	2097	3	Citron	Citron	NNP
13286	2097	4	Cake	Cake	NNP
13286	2097	5	1	1	CD
13286	2097	6	cupful	cupful	JJ
13286	2097	7	sugar	sugar	NN
13286	2097	8	1	1	CD
13286	2097	9	cupful	cupful	JJ
13286	2097	10	Crisco	Crisco	NNP
13286	2097	11	5	5	CD
13286	2097	12	eggs	egg	NNS
13286	2097	13	1/2	1/2	CD
13286	2097	14	lb	lb	XX
13286	2097	15	.	.	.
13286	2098	1	blanched	blanch	VBD
13286	2098	2	chopped	chop	VBN
13286	2098	3	almonds	almond	VBZ
13286	2098	4	1/4	1/4	CD
13286	2098	5	lb	lb	IN
13286	2098	6	.	.	.
13286	2099	1	shredded	shredded	NNP
13286	2099	2	candied	candy	VBN
13286	2099	3	citron	citron	NN
13286	2099	4	peel	peel	NN
13286	2099	5	2	2	CD
13286	2099	6	cupfuls	cupful	NNS
13286	2099	7	flour	flour	NN
13286	2099	8	1	1	CD
13286	2099	9	teaspoonful	teaspoonful	JJ
13286	2099	10	baking	baking	NN
13286	2099	11	powder	powder	NN
13286	2099	12	1/2	1/2	CD
13286	2099	13	wineglass	wineglass	NN
13286	2099	14	brandy	brandy	NN
13286	2099	15	1/4	1/4	CD
13286	2099	16	teaspoonful	teaspoonful	JJ
13286	2099	17	powdered	powdered	JJ
13286	2099	18	mace	mace	NN
13286	2099	19	1	1	CD
13286	2099	20	teaspoonful	teaspoonful	JJ
13286	2099	21	salt	salt	NN
13286	2099	22	Cream	Cream	NNP
13286	2099	23	Crisco	Crisco	NNP
13286	2099	24	and	and	CC
13286	2099	25	sugar	sugar	VB
13286	2099	26	thoroughly	thoroughly	RB
13286	2099	27	together	together	RB
13286	2099	28	,	,	,
13286	2099	29	beat	beat	VBN
13286	2099	30	in	in	IN
13286	2099	31	yolks	yolk	NNS
13286	2099	32	of	of	IN
13286	2099	33	eggs	egg	NNS
13286	2099	34	one	one	CD
13286	2099	35	by	by	IN
13286	2099	36	one	one	CD
13286	2099	37	,	,	,
13286	2099	38	add	add	VB
13286	2099	39	almonds	almond	NNS
13286	2099	40	,	,	,
13286	2099	41	citron	citron	NN
13286	2099	42	,	,	,
13286	2099	43	brandy	brandy	NN
13286	2099	44	,	,	,
13286	2099	45	mace	mace	NN
13286	2099	46	,	,	,
13286	2099	47	flour	flour	NN
13286	2099	48	,	,	,
13286	2099	49	baking	baking	NN
13286	2099	50	powder	powder	NN
13286	2099	51	,	,	,
13286	2099	52	salt	salt	NN
13286	2099	53	,	,	,
13286	2099	54	mix	mix	VB
13286	2099	55	well	well	RB
13286	2099	56	and	and	CC
13286	2099	57	fold	fold	VB
13286	2099	58	in	in	RP
13286	2099	59	whites	white	NNS
13286	2099	60	of	of	IN
13286	2099	61	eggs	egg	NNS
13286	2099	62	beaten	beat	VBN
13286	2099	63	to	to	IN
13286	2099	64	a	a	DT
13286	2099	65	stiff	stiff	JJ
13286	2099	66	froth	froth	NN
13286	2099	67	.	.	.
13286	2100	1	Turn	turn	VB
13286	2100	2	into	into	IN
13286	2100	3	a	a	DT
13286	2100	4	papered	paper	VBN
13286	2100	5	cake	cake	NN
13286	2100	6	pan	pan	NN
13286	2100	7	and	and	CC
13286	2100	8	bake	bake	VB
13286	2100	9	in	in	IN
13286	2100	10	a	a	DT
13286	2100	11	moderate	moderate	JJ
13286	2100	12	oven	oven	NN
13286	2100	13	for	for	IN
13286	2100	14	one	one	CD
13286	2100	15	hour	hour	NN
13286	2100	16	.	.	.
13286	2101	1	Cover	cover	VB
13286	2101	2	with	with	IN
13286	2101	3	boiled	boil	VBN
13286	2101	4	frosting	frosting	NN
13286	2101	5	if	if	IN
13286	2101	6	liked	like	VBN
13286	2101	7	.	.	.
13286	2102	1	Sufficient	sufficient	JJ
13286	2102	2	for	for	IN
13286	2102	3	one	one	CD
13286	2102	4	large	large	JJ
13286	2102	5	cake	cake	NN
13286	2102	6	.	.	.
13286	2103	1	Walnut	Walnut	NNP
13286	2103	2	Cakes	Cakes	NNP
13286	2103	3	For	for	IN
13286	2103	4	Cakes	Cakes	NNP
13286	2103	5	1	1	CD
13286	2103	6	cupful	cupful	JJ
13286	2103	7	sugar	sugar	NN
13286	2103	8	1/2	1/2	CD
13286	2103	9	cupful	cupful	JJ
13286	2103	10	Crisco	Crisco	NNP
13286	2103	11	1	1	CD
13286	2103	12	cupful	cupful	JJ
13286	2103	13	milk	milk	NN
13286	2103	14	or	or	CC
13286	2103	15	water	water	NN
13286	2103	16	1/2	1/2	CD
13286	2103	17	teaspoonful	teaspoonful	JJ
13286	2103	18	salt	salt	NN
13286	2103	19	2	2	CD
13286	2103	20	cupfuls	cupful	NNS
13286	2103	21	flour	flour	NN
13286	2103	22	2	2	CD
13286	2103	23	teaspoonfuls	teaspoonful	NNS
13286	2103	24	baking	baking	NN
13286	2103	25	powder	powder	NN
13286	2103	26	1	1	CD
13286	2103	27	whole	whole	JJ
13286	2103	28	egg	egg	NN
13286	2103	29	and	and	CC
13286	2103	30	2	2	CD
13286	2103	31	yolks	yolk	NNS
13286	2103	32	of	of	IN
13286	2103	33	eggs	egg	NNS
13286	2103	34	1	1	CD
13286	2103	35	cupful	cupful	JJ
13286	2103	36	chopped	chop	VBN
13286	2103	37	walnut	walnut	NN
13286	2103	38	meats	meat	NNS
13286	2103	39	1	1	CD
13286	2103	40	teaspoonful	teaspoonful	JJ
13286	2103	41	vanilla	vanilla	NN
13286	2103	42	extract	extract	NN
13286	2103	43	For	for	IN
13286	2103	44	Frosting	frost	VBG
13286	2103	45	1	1	CD
13286	2103	46	cupful	cupful	JJ
13286	2103	47	sugar	sugar	NN
13286	2103	48	1	1	CD
13286	2103	49	cupful	cupful	JJ
13286	2103	50	water	water	NN
13286	2103	51	2	2	CD
13286	2103	52	whites	white	NNS
13286	2103	53	of	of	IN
13286	2103	54	eggs	egg	NNS
13286	2103	55	Pinch	Pinch	NNP
13286	2103	56	Cream	Cream	NNP
13286	2103	57	of	of	IN
13286	2103	58	tartar	tartar	NN
13286	2103	59	1	1	CD
13286	2103	60	teaspoonful	teaspoonful	JJ
13286	2103	61	lemon	lemon	NN
13286	2103	62	juice	juice	NN
13286	2103	63	1	1	CD
13286	2103	64	teaspoonful	teaspoonful	JJ
13286	2103	65	vanilla	vanilla	NN
13286	2103	66	extract	extract	NN
13286	2103	67	_	_	NNP
13286	2103	68	For	for	IN
13286	2103	69	cakes	cake	NNS
13286	2103	70	.	.	.
13286	2103	71	_	_	NNP
13286	2103	72	Cream	Cream	NNP
13286	2103	73	Crisco	Crisco	NNP
13286	2103	74	and	and	CC
13286	2103	75	sugar	sugar	VB
13286	2103	76	thoroughly	thoroughly	RB
13286	2103	77	together	together	RB
13286	2103	78	,	,	,
13286	2103	79	add	add	VB
13286	2103	80	eggs	egg	NNS
13286	2103	81	well	well	RB
13286	2103	82	beaten	beat	VBN
13286	2103	83	,	,	,
13286	2103	84	salt	salt	NN
13286	2103	85	,	,	,
13286	2103	86	vanilla	vanilla	NN
13286	2103	87	,	,	,
13286	2103	88	milk	milk	NN
13286	2103	89	or	or	CC
13286	2103	90	water	water	NN
13286	2103	91	,	,	,
13286	2103	92	baking	baking	NN
13286	2103	93	powder	powder	NN
13286	2103	94	,	,	,
13286	2103	95	flour	flour	NN
13286	2103	96	,	,	,
13286	2103	97	and	and	CC
13286	2103	98	nuts	nut	NNS
13286	2103	99	.	.	.
13286	2104	1	Mix	mix	VB
13286	2104	2	well	well	RB
13286	2104	3	and	and	CC
13286	2104	4	divide	divide	VB
13286	2104	5	into	into	IN
13286	2104	6	Criscoed	Criscoed	NNP
13286	2104	7	and	and	CC
13286	2104	8	floured	floured	JJ
13286	2104	9	gem	gem	NN
13286	2104	10	pans	pan	NNS
13286	2104	11	and	and	CC
13286	2104	12	bake	bake	VB
13286	2104	13	ten	ten	CD
13286	2104	14	minutes	minute	NNS
13286	2104	15	in	in	IN
13286	2104	16	moderate	moderate	JJ
13286	2104	17	oven	oven	NN
13286	2104	18	.	.	.
13286	2105	1	When	when	WRB
13286	2105	2	cold	cold	JJ
13286	2105	3	cover	cover	NN
13286	2105	4	with	with	IN
13286	2105	5	boiled	boil	VBN
13286	2105	6	frosting	frosting	NN
13286	2105	7	.	.	.
13286	2106	1	_	_	NNP
13286	2106	2	For	for	IN
13286	2106	3	frosting	frosting	NN
13286	2106	4	.	.	.
13286	2106	5	_	_	NNP
13286	2106	6	Dissolve	Dissolve	NNP
13286	2106	7	sugar	sugar	NN
13286	2106	8	and	and	CC
13286	2106	9	water	water	NN
13286	2106	10	over	over	IN
13286	2106	11	fire	fire	NN
13286	2106	12	in	in	IN
13286	2106	13	a	a	DT
13286	2106	14	saucepan	saucepan	NN
13286	2106	15	,	,	,
13286	2106	16	add	add	VB
13286	2106	17	cream	cream	NN
13286	2106	18	of	of	IN
13286	2106	19	tartar	tartar	NN
13286	2106	20	and	and	CC
13286	2106	21	boil	boil	VB
13286	2106	22	until	until	IN
13286	2106	23	it	-PRON-	PRP
13286	2106	24	forms	form	VBZ
13286	2106	25	a	a	DT
13286	2106	26	soft	soft	JJ
13286	2106	27	ball	ball	NN
13286	2106	28	when	when	WRB
13286	2106	29	tried	try	VBN
13286	2106	30	in	in	IN
13286	2106	31	cold	cold	JJ
13286	2106	32	water	water	NN
13286	2106	33	,	,	,
13286	2106	34	or	or	CC
13286	2106	35	240Â	240â	CD
13286	2106	36	°	°	,
13286	2106	37	F.	F.	NNP
13286	2106	38	Pour	Pour	NNP
13286	2106	39	on	on	IN
13286	2106	40	to	to	IN
13286	2106	41	the	the	DT
13286	2106	42	beaten	beat	VBN
13286	2106	43	whites	white	NNS
13286	2106	44	of	of	IN
13286	2106	45	eggs	egg	NNS
13286	2106	46	,	,	,
13286	2106	47	pouring	pour	VBG
13286	2106	48	in	in	IN
13286	2106	49	a	a	DT
13286	2106	50	steady	steady	JJ
13286	2106	51	stream	stream	NN
13286	2106	52	and	and	CC
13286	2106	53	very	very	RB
13286	2106	54	slowly	slowly	RB
13286	2106	55	,	,	,
13286	2106	56	adding	add	VBG
13286	2106	57	,	,	,
13286	2106	58	while	while	IN
13286	2106	59	beating	beat	VBG
13286	2106	60	,	,	,
13286	2106	61	lemon	lemon	NN
13286	2106	62	juice	juice	NN
13286	2106	63	,	,	,
13286	2106	64	and	and	CC
13286	2106	65	vanilla	vanilla	NN
13286	2106	66	;	;	:
13286	2106	67	beat	beat	VBN
13286	2106	68	until	until	IN
13286	2106	69	thick	thick	JJ
13286	2106	70	,	,	,
13286	2106	71	and	and	CC
13286	2106	72	use	use	NN
13286	2106	73	.	.	.
13286	2107	1	Sufficient	sufficient	JJ
13286	2107	2	for	for	IN
13286	2107	3	fifteen	fifteen	CD
13286	2107	4	cakes	cake	NNS
13286	2107	5	.	.	.
13286	2108	1	Rose	Rose	NNP
13286	2108	2	Leaf	Leaf	NNP
13286	2108	3	Cakes	Cakes	NNP
13286	2108	4	1	1	CD
13286	2108	5	cupful	cupful	JJ
13286	2108	6	rose	rose	NN
13286	2108	7	leaves	leave	VBZ
13286	2108	8	3	3	CD
13286	2108	9	cupfuls	cupfuls	NN
13286	2108	10	flour	flour	NN
13286	2108	11	1	1	CD
13286	2108	12	cupful	cupful	JJ
13286	2108	13	sugar	sugar	NN
13286	2108	14	1/2	1/2	CD
13286	2108	15	cupful	cupful	JJ
13286	2108	16	Crisco	Crisco	NNP
13286	2108	17	3	3	CD
13286	2108	18	eggs	egg	NNS
13286	2108	19	1	1	CD
13286	2108	20	cupful	cupful	JJ
13286	2108	21	milk	milk	NN
13286	2108	22	2	2	CD
13286	2108	23	teaspoonfuls	teaspoonful	NNS
13286	2108	24	baking	baking	NN
13286	2108	25	powder	powder	NN
13286	2108	26	1	1	CD
13286	2108	27	lemon	lemon	NN
13286	2108	28	1/2	1/2	CD
13286	2108	29	teaspoonful	teaspoonful	JJ
13286	2108	30	salt	salt	NN
13286	2108	31	Cream	Cream	NNP
13286	2108	32	Crisco	Crisco	NNP
13286	2108	33	and	and	CC
13286	2108	34	sugar	sugar	VB
13286	2108	35	thoroughly	thoroughly	RB
13286	2108	36	together	together	RB
13286	2108	37	,	,	,
13286	2108	38	then	then	RB
13286	2108	39	add	add	VB
13286	2108	40	eggs	egg	NNS
13286	2108	41	well	well	RB
13286	2108	42	beaten	beat	VBN
13286	2108	43	,	,	,
13286	2108	44	flour	flour	NN
13286	2108	45	,	,	,
13286	2108	46	baking	baking	NN
13286	2108	47	powder	powder	NN
13286	2108	48	,	,	,
13286	2108	49	salt	salt	NN
13286	2108	50	,	,	,
13286	2108	51	milk	milk	NN
13286	2108	52	,	,	,
13286	2108	53	grated	grate	VBD
13286	2108	54	rind	rind	NN
13286	2108	55	and	and	CC
13286	2108	56	1	1	CD
13286	2108	57	tablespoonful	tablespoonful	JJ
13286	2108	58	lemon	lemon	NN
13286	2108	59	juice	juice	NN
13286	2108	60	,	,	,
13286	2108	61	and	and	CC
13286	2108	62	fresh	fresh	JJ
13286	2108	63	rose	rose	NN
13286	2108	64	leaves	leave	NNS
13286	2108	65	.	.	.
13286	2109	1	Divide	divide	VB
13286	2109	2	into	into	IN
13286	2109	3	Criscoed	Criscoed	NNP
13286	2109	4	and	and	CC
13286	2109	5	floured	floured	JJ
13286	2109	6	gem	gem	NN
13286	2109	7	pans	pan	NNS
13286	2109	8	and	and	CC
13286	2109	9	bake	bake	VB
13286	2109	10	in	in	RP
13286	2109	11	moderate	moderate	JJ
13286	2109	12	oven	oven	NNP
13286	2109	13	from	from	IN
13286	2109	14	twelve	twelve	CD
13286	2109	15	to	to	IN
13286	2109	16	fifteen	fifteen	CD
13286	2109	17	minutes	minute	NNS
13286	2109	18	.	.	.
13286	2110	1	Sufficient	sufficient	JJ
13286	2110	2	for	for	IN
13286	2110	3	thirty	thirty	CD
13286	2110	4	-	-	HYPH
13286	2110	5	five	five	CD
13286	2110	6	cakes	cake	NNS
13286	2110	7	.	.	.
13286	2111	1	Scotch	Scotch	NNP
13286	2111	2	Shortbread	Shortbread	NNP
13286	2111	3	4	4	CD
13286	2111	4	cupfuls	cupfuls	NN
13286	2111	5	flour	flour	NN
13286	2111	6	3/4	3/4	CD
13286	2111	7	cupful	cupful	JJ
13286	2111	8	sugar	sugar	NN
13286	2111	9	1	1	CD
13286	2111	10	cupful	cupful	JJ
13286	2111	11	Crisco	Crisco	NNP
13286	2111	12	1	1	CD
13286	2111	13	large	large	JJ
13286	2111	14	egg	egg	NN
13286	2111	15	1	1	CD
13286	2111	16	teaspoonful	teaspoonful	JJ
13286	2111	17	salt	salt	NN
13286	2111	18	Sift	Sift	NNP
13286	2111	19	flour	flour	NN
13286	2111	20	and	and	CC
13286	2111	21	salt	salt	NN
13286	2111	22	on	on	IN
13286	2111	23	to	to	IN
13286	2111	24	baking	baking	NNP
13286	2111	25	board	board	NNP
13286	2111	26	.	.	.
13286	2112	1	Cream	Cream	NNP
13286	2112	2	Crisco	Crisco	NNP
13286	2112	3	,	,	,
13286	2112	4	sugar	sugar	NN
13286	2112	5	and	and	CC
13286	2112	6	egg	egg	NN
13286	2112	7	in	in	IN
13286	2112	8	basin	basin	NN
13286	2112	9	and	and	CC
13286	2112	10	when	when	WRB
13286	2112	11	thoroughly	thoroughly	RB
13286	2112	12	beaten	beat	VBN
13286	2112	13	turn	turn	VBP
13286	2112	14	out	out	RP
13286	2112	15	on	on	IN
13286	2112	16	board	board	NN
13286	2112	17	and	and	CC
13286	2112	18	very	very	RB
13286	2112	19	gradually	gradually	RB
13286	2112	20	knead	knead	VBP
13286	2112	21	in	in	IN
13286	2112	22	flour	flour	NN
13286	2112	23	.	.	.
13286	2113	1	Make	make	VB
13286	2113	2	into	into	IN
13286	2113	3	two	two	CD
13286	2113	4	smooth	smooth	JJ
13286	2113	5	rounds	round	NNS
13286	2113	6	,	,	,
13286	2113	7	pinch	pinch	VB
13286	2113	8	them	-PRON-	PRP
13286	2113	9	round	round	IN
13286	2113	10	the	the	DT
13286	2113	11	edges	edge	NNS
13286	2113	12	,	,	,
13286	2113	13	prick	prick	VB
13286	2113	14	over	over	RP
13286	2113	15	top	top	NN
13286	2113	16	with	with	IN
13286	2113	17	fork	fork	NN
13286	2113	18	,	,	,
13286	2113	19	lay	lie	VBD
13286	2113	20	on	on	IN
13286	2113	21	papered	papered	JJ
13286	2113	22	tin	tin	NN
13286	2113	23	and	and	CC
13286	2113	24	bake	bake	NN
13286	2113	25	in	in	RP
13286	2113	26	moderate	moderate	JJ
13286	2113	27	oven	oven	JJ
13286	2113	28	thirty	thirty	CD
13286	2113	29	-	-	HYPH
13286	2113	30	five	five	CD
13286	2113	31	minutes	minute	NNS
13286	2113	32	.	.	.
13286	2114	1	Leave	leave	VB
13286	2114	2	on	on	IN
13286	2114	3	tin	tin	NN
13286	2114	4	until	until	IN
13286	2114	5	cold	cold	NN
13286	2114	6	.	.	.
13286	2115	1	Sufficient	sufficient	JJ
13286	2115	2	for	for	IN
13286	2115	3	two	two	CD
13286	2115	4	round	round	JJ
13286	2115	5	cakes	cake	NNS
13286	2115	6	.	.	.
13286	2116	1	Silver	Silver	NNP
13286	2116	2	Nut	Nut	NNP
13286	2116	3	Cake	Cake	NNP
13286	2116	4	1	1	CD
13286	2116	5	cupful	cupful	JJ
13286	2116	6	sugar	sugar	NN
13286	2116	7	1/2	1/2	CD
13286	2116	8	cupful	cupful	JJ
13286	2116	9	Crisco	Crisco	NNP
13286	2116	10	4	4	CD
13286	2116	11	whites	white	NNS
13286	2116	12	of	of	IN
13286	2116	13	eggs	egg	NNS
13286	2116	14	1/2	1/2	CD
13286	2116	15	teaspoonful	teaspoonful	JJ
13286	2116	16	vanilla	vanilla	NN
13286	2116	17	extract	extract	NN
13286	2116	18	2	2	CD
13286	2116	19	cupfuls	cupful	NNS
13286	2116	20	flour	flour	NN
13286	2116	21	1/2	1/2	CD
13286	2116	22	teaspoonful	teaspoonful	JJ
13286	2116	23	salt	salt	NN
13286	2116	24	3	3	CD
13286	2116	25	teaspoonfuls	teaspoonful	NNS
13286	2116	26	baking	baking	NN
13286	2116	27	powder	powder	NN
13286	2116	28	1	1	CD
13286	2116	29	cupful	cupful	JJ
13286	2116	30	chopped	chop	VBN
13286	2116	31	pecans	pecan	NNS
13286	2116	32	or	or	CC
13286	2116	33	English	english	JJ
13286	2116	34	walnut	walnut	NN
13286	2116	35	meats	meat	NNS
13286	2116	36	1/2	1/2	CD
13286	2116	37	cupful	cupful	JJ
13286	2116	38	milk	milk	NN
13286	2116	39	Cream	Cream	NNP
13286	2116	40	Crisco	Crisco	NNP
13286	2116	41	and	and	CC
13286	2116	42	sugar	sugar	NN
13286	2116	43	.	.	.
13286	2117	1	Sift	sift	VB
13286	2117	2	dry	dry	JJ
13286	2117	3	ingredients	ingredient	NNS
13286	2117	4	and	and	CC
13286	2117	5	add	add	VB
13286	2117	6	to	to	IN
13286	2117	7	Crisco	Crisco	NNP
13286	2117	8	mixture	mixture	NN
13286	2117	9	,	,	,
13286	2117	10	alternating	alternate	VBG
13286	2117	11	with	with	IN
13286	2117	12	the	the	DT
13286	2117	13	milk	milk	NN
13286	2117	14	;	;	:
13286	2117	15	add	add	VB
13286	2117	16	nuts	nut	NNS
13286	2117	17	and	and	CC
13286	2117	18	vanilla	vanilla	NN
13286	2117	19	extract	extract	NN
13286	2117	20	.	.	.
13286	2118	1	Beat	beat	VB
13286	2118	2	egg	egg	NN
13286	2118	3	whites	white	NNS
13286	2118	4	to	to	IN
13286	2118	5	stiff	stiff	JJ
13286	2118	6	froth	froth	NN
13286	2118	7	and	and	CC
13286	2118	8	fold	fold	VB
13286	2118	9	in	in	RB
13286	2118	10	at	at	IN
13286	2118	11	last	last	JJ
13286	2118	12	.	.	.
13286	2119	1	Turn	turn	VB
13286	2119	2	into	into	IN
13286	2119	3	Criscoed	Criscoed	NNP
13286	2119	4	and	and	CC
13286	2119	5	floured	flour	VBD
13286	2119	6	cake	cake	NN
13286	2119	7	tin	tin	NN
13286	2119	8	and	and	CC
13286	2119	9	bake	bake	VB
13286	2119	10	in	in	RP
13286	2119	11	moderate	moderate	JJ
13286	2119	12	oven	oven	JJ
13286	2119	13	thirty	thirty	CD
13286	2119	14	-	-	HYPH
13286	2119	15	five	five	CD
13286	2119	16	minutes	minute	NNS
13286	2119	17	.	.	.
13286	2120	1	Sufficient	sufficient	JJ
13286	2120	2	for	for	IN
13286	2120	3	one	one	CD
13286	2120	4	small	small	JJ
13286	2120	5	cake	cake	NN
13286	2120	6	.	.	.
13286	2121	1	Simnel	Simnel	NNP
13286	2121	2	Cake	Cake	NNP
13286	2121	3	3/4	3/4	CD
13286	2121	4	cupful	cupful	JJ
13286	2121	5	sugar	sugar	NN
13286	2121	6	3/4	3/4	CD
13286	2121	7	cupful	cupful	JJ
13286	2121	8	Crisco	Crisco	NNP
13286	2121	9	4	4	CD
13286	2121	10	eggs	egg	NNS
13286	2121	11	2	2	CD
13286	2121	12	cupfuls	cupful	NNS
13286	2121	13	sultana	sultana	NN
13286	2121	14	raisins	raisin	VBZ
13286	2121	15	1/4	1/4	CD
13286	2121	16	cupful	cupful	JJ
13286	2121	17	seeded	seeded	JJ
13286	2121	18	raisins	raisin	NNS
13286	2121	19	1/2	1/2	CD
13286	2121	20	cupful	cupful	JJ
13286	2121	21	chopped	chop	VBN
13286	2121	22	candied	candy	VBN
13286	2121	23	citron	citron	NN
13286	2121	24	peel	peel	NN
13286	2121	25	2	2	CD
13286	2121	26	cupfuls	cupful	NNS
13286	2121	27	flour	flour	NN
13286	2121	28	1	1	CD
13286	2121	29	teaspoonful	teaspoonful	JJ
13286	2121	30	baking	baking	NN
13286	2121	31	powder	powder	NN
13286	2121	32	1/2	1/2	CD
13286	2121	33	teaspoonful	teaspoonful	JJ
13286	2121	34	almond	almond	NN
13286	2121	35	extract	extract	NN
13286	2121	36	3/4	3/4	CD
13286	2121	37	teaspoonful	teaspoonful	JJ
13286	2121	38	salt	salt	NN
13286	2121	39	For	for	IN
13286	2121	40	Filling	Filling	NNP
13286	2121	41	and	and	CC
13286	2121	42	Icing	Icing	NNP
13286	2121	43	1/4	1/4	CD
13286	2121	44	lb	lb	IN
13286	2121	45	.	.	.
13286	2122	1	ground	ground	NN
13286	2122	2	almonds	almond	VBZ
13286	2122	3	2	2	CD
13286	2122	4	cupfuls	cupful	NNS
13286	2122	5	powdered	powder	VBN
13286	2122	6	sugar	sugar	NN
13286	2122	7	2	2	CD
13286	2122	8	eggs	egg	NNS
13286	2122	9	1	1	CD
13286	2122	10	teaspoonful	teaspoonful	JJ
13286	2122	11	almond	almond	NN
13286	2122	12	extract	extract	NN
13286	2122	13	_	_	NNP
13286	2122	14	For	for	IN
13286	2122	15	cake	cake	NN
13286	2122	16	_	_	NNP
13286	2122	17	.	.	.
13286	2123	1	Cream	Cream	NNP
13286	2123	2	Crisco	Crisco	NNP
13286	2123	3	and	and	CC
13286	2123	4	sugar	sugar	VB
13286	2123	5	together	together	RB
13286	2123	6	,	,	,
13286	2123	7	add	add	VB
13286	2123	8	eggs	egg	NNS
13286	2123	9	well	well	RB
13286	2123	10	beaten	beat	VBN
13286	2123	11	,	,	,
13286	2123	12	flour	flour	NN
13286	2123	13	,	,	,
13286	2123	14	baking	baking	NN
13286	2123	15	powder	powder	NN
13286	2123	16	,	,	,
13286	2123	17	salt	salt	NN
13286	2123	18	,	,	,
13286	2123	19	almond	almond	NN
13286	2123	20	extract	extract	NN
13286	2123	21	,	,	,
13286	2123	22	raisins	raisin	NNS
13286	2123	23	,	,	,
13286	2123	24	and	and	CC
13286	2123	25	peel	peel	NN
13286	2123	26	.	.	.
13286	2124	1	Make	make	VB
13286	2124	2	filling	fill	VBG
13286	2124	3	by	by	IN
13286	2124	4	mixing	mix	VBG
13286	2124	5	almonds	almond	NNS
13286	2124	6	with	with	IN
13286	2124	7	powered	powered	JJ
13286	2124	8	sugar	sugar	NN
13286	2124	9	,	,	,
13286	2124	10	eggs	egg	NNS
13286	2124	11	well	well	RB
13286	2124	12	beaten	beat	VBN
13286	2124	13	and	and	CC
13286	2124	14	almond	almond	NN
13286	2124	15	extract	extract	NN
13286	2124	16	.	.	.
13286	2125	1	Line	line	NN
13286	2125	2	Criscoed	Criscoed	NNP
13286	2125	3	cake	cake	NN
13286	2125	4	tin	tin	NN
13286	2125	5	with	with	IN
13286	2125	6	paper	paper	NN
13286	2125	7	and	and	CC
13286	2125	8	place	place	NN
13286	2125	9	in	in	IN
13286	2125	10	half	half	NN
13286	2125	11	of	of	IN
13286	2125	12	cake	cake	NN
13286	2125	13	mixture	mixture	NN
13286	2125	14	,	,	,
13286	2125	15	then	then	RB
13286	2125	16	put	put	VB
13286	2125	17	in	in	RP
13286	2125	18	layer	layer	NN
13286	2125	19	of	of	IN
13286	2125	20	filling	filling	NN
13286	2125	21	,	,	,
13286	2125	22	then	then	RB
13286	2125	23	remaining	remain	VBG
13286	2125	24	half	half	NN
13286	2125	25	of	of	IN
13286	2125	26	cake	cake	NN
13286	2125	27	mixture	mixture	NN
13286	2125	28	.	.	.
13286	2126	1	Bake	bake	VB
13286	2126	2	in	in	IN
13286	2126	3	moderate	moderate	JJ
13286	2126	4	oven	oven	NN
13286	2126	5	.	.	.
13286	2127	1	When	when	WRB
13286	2127	2	cake	cake	NN
13286	2127	3	is	be	VBZ
13286	2127	4	nearly	nearly	RB
13286	2127	5	baked	bake	VBN
13286	2127	6	,	,	,
13286	2127	7	place	place	NN
13286	2127	8	remaining	remain	VBG
13286	2127	9	almond	almond	JJ
13286	2127	10	paste	paste	NN
13286	2127	11	on	on	IN
13286	2127	12	top	top	NN
13286	2127	13	and	and	CC
13286	2127	14	finish	finish	NN
13286	2127	15	baking	baking	NN
13286	2127	16	.	.	.
13286	2128	1	Cake	cake	NN
13286	2128	2	takes	take	VBZ
13286	2128	3	from	from	IN
13286	2128	4	one	one	CD
13286	2128	5	hour	hour	NN
13286	2128	6	to	to	IN
13286	2128	7	one	one	CD
13286	2128	8	and	and	CC
13286	2128	9	a	a	DT
13286	2128	10	quarter	quarter	NN
13286	2128	11	hours	hour	NNS
13286	2128	12	.	.	.
13286	2129	1	Sufficient	sufficient	JJ
13286	2129	2	for	for	IN
13286	2129	3	medium	medium	JJ
13286	2129	4	-	-	HYPH
13286	2129	5	sized	sized	JJ
13286	2129	6	cake	cake	NN
13286	2129	7	.	.	.
13286	2130	1	Southern	Southern	NNP
13286	2130	2	Fruit	Fruit	NNP
13286	2130	3	Cake	Cake	NNP
13286	2130	4	1	1	CD
13286	2130	5	cupful	cupful	JJ
13286	2130	6	sugar	sugar	NN
13286	2130	7	1	1	CD
13286	2130	8	cupful	cupful	JJ
13286	2130	9	Crisco	Crisco	NNP
13286	2130	10	1	1	CD
13286	2130	11	cupful	cupful	JJ
13286	2130	12	molasses	molasse	NNS
13286	2130	13	1/2	1/2	CD
13286	2130	14	cupful	cupful	JJ
13286	2130	15	sour	sour	JJ
13286	2130	16	cream	cream	NN
13286	2130	17	3	3	CD
13286	2130	18	cupfuls	cupful	NNS
13286	2130	19	flour	flour	NN
13286	2130	20	1	1	CD
13286	2130	21	teaspoonful	teaspoonful	JJ
13286	2130	22	salt	salt	NN
13286	2130	23	1/2	1/2	CD
13286	2130	24	teaspoonful	teaspoonful	JJ
13286	2130	25	baking	baking	NN
13286	2130	26	soda	soda	NN
13286	2130	27	3	3	CD
13286	2130	28	eggs	egg	NNS
13286	2130	29	1	1	CD
13286	2130	30	teaspoonful	teaspoonful	JJ
13286	2130	31	powdered	powdered	JJ
13286	2130	32	cinnamon	cinnamon	JJ
13286	2130	33	1	1	CD
13286	2130	34	cupful	cupful	JJ
13286	2130	35	seeded	seeded	JJ
13286	2130	36	raisins	raisin	NNS
13286	2130	37	1/2	1/2	CD
13286	2130	38	cupful	cupful	JJ
13286	2130	39	currants	currant	NNS
13286	2130	40	1/4	1/4	CD
13286	2130	41	teaspoonful	teaspoonful	JJ
13286	2130	42	grated	grate	VBN
13286	2130	43	nutmeg	nutmeg	NNS
13286	2130	44	1/2	1/2	CD
13286	2130	45	teaspoonful	teaspoonful	JJ
13286	2130	46	powdered	powder	VBN
13286	2130	47	cloves	clove	NNS
13286	2130	48	1/2	1/2	CD
13286	2130	49	teaspoonful	teaspoonful	JJ
13286	2130	50	powdered	powder	VBN
13286	2130	51	allspice	allspice	JJ
13286	2130	52	Cream	Cream	NNP
13286	2130	53	Crisco	Crisco	NNP
13286	2130	54	and	and	CC
13286	2130	55	sugar	sugar	VB
13286	2130	56	thoroughly	thoroughly	RB
13286	2130	57	together	together	RB
13286	2130	58	,	,	,
13286	2130	59	then	then	RB
13286	2130	60	add	add	VB
13286	2130	61	molasses	molasse	NNS
13286	2130	62	,	,	,
13286	2130	63	cream	cream	NN
13286	2130	64	,	,	,
13286	2130	65	flour	flour	NN
13286	2130	66	,	,	,
13286	2130	67	soda	soda	NN
13286	2130	68	,	,	,
13286	2130	69	eggs	egg	NNS
13286	2130	70	well	well	RB
13286	2130	71	beaten	beat	VBN
13286	2130	72	,	,	,
13286	2130	73	salt	salt	NN
13286	2130	74	,	,	,
13286	2130	75	spices	spice	NNS
13286	2130	76	,	,	,
13286	2130	77	and	and	CC
13286	2130	78	fruit	fruit	NN
13286	2130	79	.	.	.
13286	2131	1	Mix	mix	VB
13286	2131	2	well	well	RB
13286	2131	3	and	and	CC
13286	2131	4	turn	turn	VB
13286	2131	5	into	into	IN
13286	2131	6	Criscoed	Criscoed	NNP
13286	2131	7	and	and	CC
13286	2131	8	papered	paper	VBN
13286	2131	9	cake	cake	NN
13286	2131	10	tin	tin	NN
13286	2131	11	and	and	CC
13286	2131	12	bake	bake	VB
13286	2131	13	in	in	IN
13286	2131	14	slow	slow	JJ
13286	2131	15	oven	oven	NNP
13286	2131	16	one	one	CD
13286	2131	17	and	and	CC
13286	2131	18	a	a	DT
13286	2131	19	half	half	NN
13286	2131	20	hours	hour	NNS
13286	2131	21	.	.	.
13286	2132	1	Sufficient	sufficient	JJ
13286	2132	2	for	for	IN
13286	2132	3	one	one	CD
13286	2132	4	large	large	JJ
13286	2132	5	cake	cake	NN
13286	2132	6	.	.	.
13286	2133	1	The	the	DT
13286	2133	2	Wholesome	Wholesome	NNP
13286	2133	3	Parkin	Parkin	NNP
13286	2133	4	1	1	CD
13286	2133	5	cupful	cupful	JJ
13286	2133	6	flour	flour	NN
13286	2133	7	1/2	1/2	CD
13286	2133	8	cupful	cupful	JJ
13286	2133	9	melted	melt	VBN
13286	2133	10	Crisco	Crisco	NNP
13286	2133	11	2	2	CD
13286	2133	12	cupfuls	cupful	VBZ
13286	2133	13	fine	fine	JJ
13286	2133	14	oatmeal	oatmeal	NN
13286	2133	15	3/4	3/4	CD
13286	2133	16	cupful	cupful	JJ
13286	2133	17	molasses	molasse	NNS
13286	2133	18	3	3	CD
13286	2133	19	tablespoonfuls	tablespoonfuls	NNP
13286	2133	20	sugar	sugar	NN
13286	2133	21	1/4	1/4	CD
13286	2133	22	teaspoonful	teaspoonful	JJ
13286	2133	23	salt	salt	NN
13286	2133	24	1	1	CD
13286	2133	25	egg	egg	NN
13286	2133	26	1	1	CD
13286	2133	27	teaspoonful	teaspoonful	JJ
13286	2133	28	powdered	powder	VBN
13286	2133	29	ginger	ginger	NN
13286	2133	30	1/4	1/4	CD
13286	2133	31	teaspoonful	teaspoonful	JJ
13286	2133	32	powdered	powder	VBN
13286	2133	33	allspice	allspice	JJ
13286	2133	34	1/2	1/2	CD
13286	2133	35	teaspoonful	teaspoonful	JJ
13286	2133	36	powdered	powdered	JJ
13286	2133	37	cinnamon	cinnamon	NN
13286	2133	38	1/2	1/2	CD
13286	2133	39	teaspoonful	teaspoonful	JJ
13286	2133	40	baking	baking	NN
13286	2133	41	soda	soda	NN
13286	2133	42	Melt	Melt	NNP
13286	2133	43	Crisco	Crisco	NNP
13286	2133	44	and	and	CC
13286	2133	45	mix	mix	VB
13286	2133	46	with	with	IN
13286	2133	47	molasses	molasse	NNS
13286	2133	48	,	,	,
13286	2133	49	then	then	RB
13286	2133	50	add	add	VB
13286	2133	51	sugar	sugar	NN
13286	2133	52	,	,	,
13286	2133	53	egg	egg	NN
13286	2133	54	well	well	RB
13286	2133	55	beaten	beat	VBN
13286	2133	56	,	,	,
13286	2133	57	salt	salt	NN
13286	2133	58	,	,	,
13286	2133	59	soda	soda	NN
13286	2133	60	,	,	,
13286	2133	61	spices	spice	NNS
13286	2133	62	,	,	,
13286	2133	63	flour	flour	NN
13286	2133	64	,	,	,
13286	2133	65	and	and	CC
13286	2133	66	oatmeal	oatmeal	VB
13286	2133	67	.	.	.
13286	2134	1	Mix	mix	VB
13286	2134	2	and	and	CC
13286	2134	3	pour	pour	VB
13286	2134	4	into	into	IN
13286	2134	5	small	small	JJ
13286	2134	6	square	square	JJ
13286	2134	7	Criscoed	Criscoed	NNP
13286	2134	8	tin	tin	NN
13286	2134	9	and	and	CC
13286	2134	10	bake	bake	NN
13286	2134	11	in	in	RP
13286	2134	12	moderate	moderate	JJ
13286	2134	13	oven	oven	JJ
13286	2134	14	thirty	thirty	CD
13286	2134	15	-	-	HYPH
13286	2134	16	five	five	CD
13286	2134	17	minutes	minute	NNS
13286	2134	18	.	.	.
13286	2135	1	This	this	DT
13286	2135	2	little	little	JJ
13286	2135	3	cake	cake	NN
13286	2135	4	is	be	VBZ
13286	2135	5	excellent	excellent	JJ
13286	2135	6	when	when	WRB
13286	2135	7	a	a	DT
13286	2135	8	week	week	NN
13286	2135	9	old	old	JJ
13286	2135	10	.	.	.
13286	2136	1	Sufficient	sufficient	JJ
13286	2136	2	for	for	IN
13286	2136	3	one	one	CD
13286	2136	4	small	small	JJ
13286	2136	5	cake	cake	NN
13286	2136	6	.	.	.
13286	2137	1	Whole	whole	JJ
13286	2137	2	Wheat	Wheat	NNP
13286	2137	3	Gingerbread	Gingerbread	NNP
13286	2137	4	4	4	CD
13286	2137	5	tablespoonfuls	tablespoonful	NNS
13286	2137	6	sugar	sugar	NN
13286	2137	7	1/2	1/2	CD
13286	2137	8	cupful	cupful	JJ
13286	2137	9	Crisco	Crisco	NNP
13286	2137	10	2	2	CD
13286	2137	11	eggs	egg	NNS
13286	2137	12	1	1	CD
13286	2137	13	teaspoonful	teaspoonful	JJ
13286	2137	14	baking	baking	NN
13286	2137	15	soda	soda	NN
13286	2137	16	1/4	1/4	CD
13286	2137	17	cupful	cupful	JJ
13286	2137	18	milk	milk	NN
13286	2137	19	2	2	CD
13286	2137	20	cupfuls	cupful	NNS
13286	2137	21	flour	flour	NN
13286	2137	22	2	2	CD
13286	2137	23	cupfuls	cupful	NNS
13286	2137	24	whole	whole	JJ
13286	2137	25	wheat	wheat	NN
13286	2137	26	flour	flour	NN
13286	2137	27	1/2	1/2	CD
13286	2137	28	cupful	cupful	JJ
13286	2137	29	seeded	seeded	JJ
13286	2137	30	raisins	raisin	NNS
13286	2137	31	1/2	1/2	CD
13286	2137	32	teaspoonful	teaspoonful	JJ
13286	2137	33	salt	salt	NN
13286	2137	34	1	1	CD
13286	2137	35	-	-	HYPH
13286	2137	36	1/2	1/2	CD
13286	2137	37	cupfuls	cupful	NNS
13286	2137	38	molasses	molasse	NNS
13286	2137	39	1/2	1/2	CD
13286	2137	40	cupful	cupful	JJ
13286	2137	41	chopped	chop	VBN
13286	2137	42	nut	nut	NNP
13286	2137	43	meats	meat	NNS
13286	2137	44	1	1	CD
13286	2137	45	teaspoonful	teaspoonful	JJ
13286	2137	46	powdered	powdered	JJ
13286	2137	47	ginger	ginger	NN
13286	2137	48	1/2	1/2	CD
13286	2137	49	teaspoonful	teaspoonful	JJ
13286	2137	50	powdered	powdered	JJ
13286	2137	51	mace	mace	NN
13286	2137	52	1	1	CD
13286	2137	53	teaspoonful	teaspoonful	JJ
13286	2137	54	powdered	powdered	JJ
13286	2137	55	cinnamon	cinnamon	JJ
13286	2137	56	3	3	CD
13286	2137	57	tablespoonfuls	tablespoonful	NNS
13286	2137	58	chopped	chop	VBN
13286	2137	59	candied	candied	JJ
13286	2137	60	lemon	lemon	NN
13286	2137	61	peel	peel	NN
13286	2137	62	Mix	Mix	NNP
13286	2137	63	flours	flour	NNS
13286	2137	64	,	,	,
13286	2137	65	then	then	RB
13286	2137	66	add	add	VB
13286	2137	67	peel	peel	NN
13286	2137	68	,	,	,
13286	2137	69	raisins	raisin	NNS
13286	2137	70	,	,	,
13286	2137	71	nuts	nut	NNS
13286	2137	72	,	,	,
13286	2137	73	spices	spice	NNS
13286	2137	74	,	,	,
13286	2137	75	and	and	CC
13286	2137	76	salt	salt	NN
13286	2137	77	.	.	.
13286	2138	1	Melt	Melt	NNP
13286	2138	2	Crisco	Crisco	NNP
13286	2138	3	,	,	,
13286	2138	4	molasses	molasse	NNS
13286	2138	5	,	,	,
13286	2138	6	and	and	CC
13286	2138	7	sugar	sugar	NN
13286	2138	8	,	,	,
13286	2138	9	then	then	RB
13286	2138	10	cool	cool	JJ
13286	2138	11	,	,	,
13286	2138	12	and	and	CC
13286	2138	13	add	add	VB
13286	2138	14	them	-PRON-	PRP
13286	2138	15	with	with	IN
13286	2138	16	eggs	egg	NNS
13286	2138	17	well	well	RB
13286	2138	18	beaten	beat	VBN
13286	2138	19	,	,	,
13286	2138	20	with	with	IN
13286	2138	21	soda	soda	NN
13286	2138	22	mixed	mix	VBN
13286	2138	23	with	with	IN
13286	2138	24	milk	milk	NN
13286	2138	25	.	.	.
13286	2139	1	Mix	mix	VB
13286	2139	2	well	well	RB
13286	2139	3	and	and	CC
13286	2139	4	turn	turn	VB
13286	2139	5	into	into	IN
13286	2139	6	Criscoed	Criscoed	NNP
13286	2139	7	and	and	CC
13286	2139	8	floured	floured	JJ
13286	2139	9	cake	cake	NN
13286	2139	10	tin	tin	NN
13286	2139	11	.	.	.
13286	2140	1	Bake	bake	VB
13286	2140	2	in	in	IN
13286	2140	3	moderate	moderate	JJ
13286	2140	4	oven	oven	NNP
13286	2140	5	one	one	CD
13286	2140	6	hour	hour	NN
13286	2140	7	.	.	.
13286	2141	1	Sufficient	sufficient	JJ
13286	2141	2	for	for	IN
13286	2141	3	one	one	CD
13286	2141	4	large	large	JJ
13286	2141	5	cake	cake	NN
13286	2141	6	of	of	IN
13286	2141	7	gingerbread	gingerbread	NN
13286	2141	8	.	.	.
13286	2142	1	VEGETARIAN	VEGETARIAN	NNP
13286	2142	2	DISHES	DISHES	NNP
13286	2142	3	[	[	-LRB-
13286	2142	4	Illustration	illustration	NN
13286	2142	5	]	]	-RRB-
13286	2142	6	Even	even	RB
13286	2142	7	those	those	DT
13286	2142	8	who	who	WP
13286	2142	9	are	be	VBP
13286	2142	10	by	by	IN
13286	2142	11	no	no	DT
13286	2142	12	means	means	NN
13286	2142	13	decided	decide	VBN
13286	2142	14	vegetarians	vegetarian	NNS
13286	2142	15	may	may	MD
13286	2142	16	be	be	VB
13286	2142	17	glad	glad	JJ
13286	2142	18	to	to	TO
13286	2142	19	pass	pass	VB
13286	2142	20	over	over	RP
13286	2142	21	a	a	DT
13286	2142	22	dinner	dinner	NN
13286	2142	23	occasionally	occasionally	RB
13286	2142	24	without	without	IN
13286	2142	25	meat	meat	NN
13286	2142	26	.	.	.
13286	2143	1	It	-PRON-	PRP
13286	2143	2	is	be	VBZ
13286	2143	3	perhaps	perhaps	RB
13286	2143	4	not	not	RB
13286	2143	5	too	too	RB
13286	2143	6	much	much	JJ
13286	2143	7	to	to	TO
13286	2143	8	say	say	VB
13286	2143	9	that	that	IN
13286	2143	10	every	every	DT
13286	2143	11	housekeeper	housekeeper	NN
13286	2143	12	ought	ought	MD
13286	2143	13	to	to	TO
13286	2143	14	be	be	VB
13286	2143	15	able	able	JJ
13286	2143	16	to	to	TO
13286	2143	17	provide	provide	VB
13286	2143	18	a	a	DT
13286	2143	19	meal	meal	NN
13286	2143	20	without	without	IN
13286	2143	21	the	the	DT
13286	2143	22	aid	aid	NN
13286	2143	23	of	of	IN
13286	2143	24	meat	meat	NN
13286	2143	25	.	.	.
13286	2144	1	We	-PRON-	PRP
13286	2144	2	do	do	VBP
13286	2144	3	not	not	RB
13286	2144	4	mean	mean	VB
13286	2144	5	by	by	IN
13286	2144	6	this	this	DT
13286	2144	7	simply	simply	RB
13286	2144	8	the	the	DT
13286	2144	9	cooking	cooking	NN
13286	2144	10	of	of	IN
13286	2144	11	vegetables	vegetable	NNS
13286	2144	12	or	or	CC
13286	2144	13	the	the	DT
13286	2144	14	preparations	preparation	NNS
13286	2144	15	of	of	IN
13286	2144	16	puddings	pudding	NNS
13286	2144	17	,	,	,
13286	2144	18	but	but	CC
13286	2144	19	the	the	DT
13286	2144	20	presentation	presentation	NN
13286	2144	21	of	of	IN
13286	2144	22	dishes	dish	NNS
13286	2144	23	intended	intend	VBN
13286	2144	24	to	to	TO
13286	2144	25	take	take	VB
13286	2144	26	the	the	DT
13286	2144	27	place	place	NN
13286	2144	28	of	of	IN
13286	2144	29	flesh	flesh	NN
13286	2144	30	,	,	,
13286	2144	31	such	such	JJ
13286	2144	32	as	as	IN
13286	2144	33	soups	soup	NNS
13286	2144	34	and	and	CC
13286	2144	35	broths	broth	NNS
13286	2144	36	made	make	VBN
13286	2144	37	without	without	IN
13286	2144	38	meat	meat	NN
13286	2144	39	,	,	,
13286	2144	40	vegetable	vegetable	NN
13286	2144	41	stews	stew	NNS
13286	2144	42	,	,	,
13286	2144	43	lentil	lentil	NN
13286	2144	44	fritters	fritter	NNS
13286	2144	45	and	and	CC
13286	2144	46	other	other	JJ
13286	2144	47	healthful	healthful	JJ
13286	2144	48	and	and	CC
13286	2144	49	nutritious	nutritious	JJ
13286	2144	50	dishes	dish	NNS
13286	2144	51	.	.	.
13286	2145	1	A	a	DT
13286	2145	2	vegetarian	vegetarian	JJ
13286	2145	3	menu	menu	NN
13286	2145	4	is	be	VBZ
13286	2145	5	not	not	RB
13286	2145	6	so	so	RB
13286	2145	7	simple	simple	JJ
13286	2145	8	as	as	IN
13286	2145	9	it	-PRON-	PRP
13286	2145	10	sounds	sound	VBZ
13286	2145	11	.	.	.
13286	2146	1	It	-PRON-	PRP
13286	2146	2	requires	require	VBZ
13286	2146	3	knowledge	knowledge	NN
13286	2146	4	and	and	CC
13286	2146	5	discrimination	discrimination	NN
13286	2146	6	on	on	IN
13286	2146	7	the	the	DT
13286	2146	8	housekeeper	housekeeper	NN
13286	2146	9	's	's	POS
13286	2146	10	part	part	NN
13286	2146	11	to	to	TO
13286	2146	12	serve	serve	VB
13286	2146	13	a	a	DT
13286	2146	14	solid	solid	JJ
13286	2146	15	meal	meal	NN
13286	2146	16	without	without	IN
13286	2146	17	flesh	flesh	NN
13286	2146	18	or	or	CC
13286	2146	19	fowl	fowl	NN
13286	2146	20	.	.	.
13286	2147	1	Now	now	RB
13286	2147	2	that	that	DT
13286	2147	3	meat	meat	NN
13286	2147	4	is	be	VBZ
13286	2147	5	so	so	RB
13286	2147	6	dear	dear	JJ
13286	2147	7	it	-PRON-	PRP
13286	2147	8	is	be	VBZ
13286	2147	9	the	the	DT
13286	2147	10	favorable	favorable	JJ
13286	2147	11	moment	moment	NN
13286	2147	12	to	to	TO
13286	2147	13	try	try	VB
13286	2147	14	a	a	DT
13286	2147	15	vegetable	vegetable	JJ
13286	2147	16	diet	diet	NN
13286	2147	17	for	for	IN
13286	2147	18	a	a	DT
13286	2147	19	time	time	NN
13286	2147	20	.	.	.
13286	2148	1	One	one	CD
13286	2148	2	mistake	mistake	NN
13286	2148	3	to	to	TO
13286	2148	4	be	be	VB
13286	2148	5	avoided	avoid	VBN
13286	2148	6	in	in	IN
13286	2148	7	this	this	DT
13286	2148	8	catering	catering	NN
13286	2148	9	is	be	VBZ
13286	2148	10	the	the	DT
13286	2148	11	putting	put	VBG
13286	2148	12	down	down	RP
13286	2148	13	of	of	IN
13286	2148	14	too	too	RB
13286	2148	15	many	many	JJ
13286	2148	16	dishes	dish	NNS
13286	2148	17	of	of	IN
13286	2148	18	a	a	DT
13286	2148	19	pulpy	pulpy	JJ
13286	2148	20	character	character	NN
13286	2148	21	--	--	:
13286	2148	22	food	food	NN
13286	2148	23	which	which	WDT
13286	2148	24	is	be	VBZ
13286	2148	25	soft	soft	JJ
13286	2148	26	is	be	VBZ
13286	2148	27	excellent	excellent	JJ
13286	2148	28	with	with	IN
13286	2148	29	other	other	JJ
13286	2148	30	things	thing	NNS
13286	2148	31	,	,	,
13286	2148	32	but	but	CC
13286	2148	33	alone	alone	RB
13286	2148	34	it	-PRON-	PRP
13286	2148	35	is	be	VBZ
13286	2148	36	neither	neither	CC
13286	2148	37	satisfying	satisfying	JJ
13286	2148	38	nor	nor	CC
13286	2148	39	very	very	RB
13286	2148	40	nourishing	nourishing	JJ
13286	2148	41	,	,	,
13286	2148	42	at	at	IN
13286	2148	43	least	least	JJS
13286	2148	44	to	to	IN
13286	2148	45	a	a	DT
13286	2148	46	person	person	NN
13286	2148	47	of	of	IN
13286	2148	48	strong	strong	JJ
13286	2148	49	digestion	digestion	NN
13286	2148	50	.	.	.
13286	2149	1	All	all	DT
13286	2149	2	of	of	IN
13286	2149	3	them	-PRON-	PRP
13286	2149	4	should	should	MD
13286	2149	5	not	not	RB
13286	2149	6	be	be	VB
13286	2149	7	white	white	JJ
13286	2149	8	,	,	,
13286	2149	9	for	for	IN
13286	2149	10	instance	instance	NN
13286	2149	11	,	,	,
13286	2149	12	and	and	CC
13286	2149	13	the	the	DT
13286	2149	14	same	same	JJ
13286	2149	15	rule	rule	NN
13286	2149	16	holds	hold	VBZ
13286	2149	17	good	good	JJ
13286	2149	18	in	in	IN
13286	2149	19	other	other	JJ
13286	2149	20	things	thing	NNS
13286	2149	21	besides	besides	IN
13286	2149	22	color	color	NN
13286	2149	23	.	.	.
13286	2150	1	A	a	DT
13286	2150	2	nice	nice	JJ
13286	2150	3	dish	dish	NN
13286	2150	4	for	for	IN
13286	2150	5	this	this	DT
13286	2150	6	kind	kind	NN
13286	2150	7	of	of	IN
13286	2150	8	diet	diet	NN
13286	2150	9	is	be	VBZ
13286	2150	10	a	a	DT
13286	2150	11	vegetable	vegetable	JJ
13286	2150	12	curry	curry	NN
13286	2150	13	,	,	,
13286	2150	14	in	in	IN
13286	2150	15	which	which	WDT
13286	2150	16	all	all	PDT
13286	2150	17	the	the	DT
13286	2150	18	vegetables	vegetable	NNS
13286	2150	19	are	be	VBP
13286	2150	20	treated	treat	VBN
13286	2150	21	like	like	IN
13286	2150	22	meat	meat	NN
13286	2150	23	and	and	CC
13286	2150	24	turned	turn	VBD
13286	2150	25	out	out	RP
13286	2150	26	crisp	crisp	RB
13286	2150	27	;	;	:
13286	2150	28	all	all	PDT
13286	2150	29	the	the	DT
13286	2150	30	vegetables	vegetable	NNS
13286	2150	31	,	,	,
13286	2150	32	too	too	RB
13286	2150	33	,	,	,
13286	2150	34	must	must	MD
13286	2150	35	be	be	VB
13286	2150	36	fresh	fresh	JJ
13286	2150	37	and	and	CC
13286	2150	38	young	young	JJ
13286	2150	39	for	for	IN
13286	2150	40	this	this	DT
13286	2150	41	method	method	NN
13286	2150	42	of	of	IN
13286	2150	43	serving	serve	VBG
13286	2150	44	,	,	,
13286	2150	45	so	so	IN
13286	2150	46	that	that	IN
13286	2150	47	anything	anything	NN
13286	2150	48	like	like	IN
13286	2150	49	stringiness	stringiness	JJ
13286	2150	50	is	be	VBZ
13286	2150	51	absolutely	absolutely	RB
13286	2150	52	impossible	impossible	JJ
13286	2150	53	.	.	.
13286	2151	1	Crisco	Crisco	NNP
13286	2151	2	is	be	VBZ
13286	2151	3	entirely	entirely	RB
13286	2151	4	vegetable	vegetable	JJ
13286	2151	5	.	.	.
13286	2152	1	Bean	Bean	NNP
13286	2152	2	Cutlets	Cutlets	NNPS
13286	2152	3	2	2	CD
13286	2152	4	tablespoonfuls	tablespoonful	VBZ
13286	2152	5	Crisco	Crisco	NNP
13286	2152	6	1	1	CD
13286	2152	7	tablespoonful	tablespoonful	JJ
13286	2152	8	flour	flour	NN
13286	2152	9	1/2	1/2	CD
13286	2152	10	cupful	cupful	JJ
13286	2152	11	bean	bean	NN
13286	2152	12	liquor	liquor	NN
13286	2152	13	Salt	Salt	NNP
13286	2152	14	and	and	CC
13286	2152	15	pepper	pepper	NN
13286	2152	16	to	to	TO
13286	2152	17	taste	taste	NN
13286	2152	18	2	2	CD
13286	2152	19	eggs	egg	NNS
13286	2152	20	1/4	1/4	CD
13286	2152	21	lb	lb	IN
13286	2152	22	.	.	.
13286	2153	1	dried	dry	VBN
13286	2153	2	beans	bean	NNS
13286	2153	3	A	a	DT
13286	2153	4	few	few	JJ
13286	2153	5	cooked	cook	VBN
13286	2153	6	mixed	mixed	JJ
13286	2153	7	vegetables	vegetable	NNS
13286	2153	8	Breadcrumbs	Breadcrumbs	NNPS
13286	2153	9	Soak	Soak	NNP
13286	2153	10	beans	bean	NNS
13286	2153	11	in	in	IN
13286	2153	12	water	water	NN
13286	2153	13	twenty	twenty	CD
13286	2153	14	-	-	HYPH
13286	2153	15	four	four	CD
13286	2153	16	hours	hour	NNS
13286	2153	17	,	,	,
13286	2153	18	then	then	RB
13286	2153	19	boil	boil	VB
13286	2153	20	for	for	IN
13286	2153	21	several	several	JJ
13286	2153	22	hours	hour	NNS
13286	2153	23	till	till	IN
13286	2153	24	quite	quite	RB
13286	2153	25	tender	tender	NN
13286	2153	26	,	,	,
13286	2153	27	drain	drain	VB
13286	2153	28	them	-PRON-	PRP
13286	2153	29	,	,	,
13286	2153	30	preserving	preserve	VBG
13286	2153	31	liquor	liquor	NN
13286	2153	32	,	,	,
13286	2153	33	chop	chop	VB
13286	2153	34	them	-PRON-	PRP
13286	2153	35	very	very	RB
13286	2153	36	fine	fine	RB
13286	2153	37	;	;	:
13286	2153	38	blend	blend	VB
13286	2153	39	Crisco	Crisco	NNP
13286	2153	40	with	with	IN
13286	2153	41	flour	flour	NN
13286	2153	42	in	in	IN
13286	2153	43	saucepan	saucepan	NN
13286	2153	44	over	over	IN
13286	2153	45	fire	fire	NN
13286	2153	46	,	,	,
13286	2153	47	add	add	VB
13286	2153	48	bean	bean	NN
13286	2153	49	liquor	liquor	NN
13286	2153	50	,	,	,
13286	2153	51	beans	bean	NNS
13286	2153	52	,	,	,
13286	2153	53	salt	salt	NN
13286	2153	54	and	and	CC
13286	2153	55	pepper	pepper	NN
13286	2153	56	,	,	,
13286	2153	57	and	and	CC
13286	2153	58	yolks	yolk	NNS
13286	2153	59	of	of	IN
13286	2153	60	eggs	egg	NNS
13286	2153	61	;	;	:
13286	2153	62	turn	turn	VB
13286	2153	63	out	out	RP
13286	2153	64	on	on	IN
13286	2153	65	to	to	IN
13286	2153	66	a	a	DT
13286	2153	67	dish	dish	NN
13286	2153	68	and	and	CC
13286	2153	69	set	set	VBN
13286	2153	70	aside	aside	RB
13286	2153	71	till	till	IN
13286	2153	72	cold	cold	NN
13286	2153	73	.	.	.
13286	2154	1	Then	then	RB
13286	2154	2	cut	cut	VB
13286	2154	3	out	out	RP
13286	2154	4	with	with	IN
13286	2154	5	cutlet	cutlet	NN
13286	2154	6	-	-	HYPH
13286	2154	7	cutter	cutter	NN
13286	2154	8	or	or	CC
13286	2154	9	shape	shape	NN
13286	2154	10	with	with	IN
13286	2154	11	knife	knife	NN
13286	2154	12	;	;	:
13286	2154	13	dip	dip	NN
13286	2154	14	in	in	IN
13286	2154	15	beaten	beat	VBN
13286	2154	16	whites	white	NNS
13286	2154	17	of	of	IN
13286	2154	18	the	the	DT
13286	2154	19	eggs	egg	NNS
13286	2154	20	,	,	,
13286	2154	21	then	then	RB
13286	2154	22	in	in	IN
13286	2154	23	fine	fine	JJ
13286	2154	24	breadcrumbs	breadcrumb	NNS
13286	2154	25	,	,	,
13286	2154	26	repeat	repeat	VB
13286	2154	27	a	a	DT
13286	2154	28	second	second	JJ
13286	2154	29	time	time	NN
13286	2154	30	,	,	,
13286	2154	31	and	and	CC
13286	2154	32	fry	fry	VB
13286	2154	33	in	in	IN
13286	2154	34	hot	hot	JJ
13286	2154	35	Crisco	Crisco	NNP
13286	2154	36	.	.	.
13286	2155	1	Serve	serve	VB
13286	2155	2	on	on	IN
13286	2155	3	hot	hot	JJ
13286	2155	4	platter	platter	NN
13286	2155	5	decorated	decorate	VBN
13286	2155	6	with	with	IN
13286	2155	7	a	a	DT
13286	2155	8	few	few	JJ
13286	2155	9	hot	hot	JJ
13286	2155	10	cooked	cook	VBN
13286	2155	11	mixed	mixed	JJ
13286	2155	12	vegetables	vegetable	NNS
13286	2155	13	.	.	.
13286	2156	1	Sufficient	sufficient	JJ
13286	2156	2	for	for	IN
13286	2156	3	eight	eight	CD
13286	2156	4	cutlets	cutlet	NNS
13286	2156	5	.	.	.
13286	2157	1	[	[	-LRB-
13286	2157	2	Illustration	illustration	NN
13286	2157	3	]	]	-RRB-
13286	2157	4	Devilled	Devilled	NNP
13286	2157	5	Bananas	Bananas	NNP
13286	2157	6	2	2	CD
13286	2157	7	tablespoonfuls	tablespoonful	VBZ
13286	2157	8	Crisco	Crisco	NNP
13286	2157	9	1/2	1/2	CD
13286	2157	10	teaspoonful	teaspoonful	JJ
13286	2157	11	salt	salt	NN
13286	2157	12	8	8	CD
13286	2157	13	bananas	banana	NNS
13286	2157	14	1	1	CD
13286	2157	15	teaspoonful	teaspoonful	JJ
13286	2157	16	chopped	chop	VBN
13286	2157	17	pickles	pickle	NNS
13286	2157	18	Few	few	JJ
13286	2157	19	grains	grain	NNS
13286	2157	20	red	red	JJ
13286	2157	21	pepper	pepper	NN
13286	2157	22	,	,	,
13286	2157	23	or	or	CC
13286	2157	24	1	1	CD
13286	2157	25	dessertspoonful	dessertspoonful	JJ
13286	2157	26	chopped	chop	VBN
13286	2157	27	chillies	chilli	NNS
13286	2157	28	Slice	Slice	NNP
13286	2157	29	bananas	banana	NNS
13286	2157	30	,	,	,
13286	2157	31	mix	mix	VB
13286	2157	32	with	with	IN
13286	2157	33	salt	salt	NN
13286	2157	34	,	,	,
13286	2157	35	chopped	chop	VBD
13286	2157	36	pickles	pickle	NNS
13286	2157	37	and	and	CC
13286	2157	38	red	red	JJ
13286	2157	39	pepper	pepper	NN
13286	2157	40	or	or	CC
13286	2157	41	chopped	chop	VBN
13286	2157	42	chillies	chilli	NNS
13286	2157	43	and	and	CC
13286	2157	44	put	put	VBD
13286	2157	45	them	-PRON-	PRP
13286	2157	46	into	into	IN
13286	2157	47	hot	hot	JJ
13286	2157	48	Crisco	Crisco	NNP
13286	2157	49	.	.	.
13286	2158	1	Cook	cook	VB
13286	2158	2	for	for	IN
13286	2158	3	four	four	CD
13286	2158	4	minutes	minute	NNS
13286	2158	5	and	and	CC
13286	2158	6	serve	serve	VB
13286	2158	7	.	.	.
13286	2159	1	Sufficient	sufficient	JJ
13286	2159	2	for	for	IN
13286	2159	3	eight	eight	CD
13286	2159	4	bananas	banana	NNS
13286	2159	5	.	.	.
13286	2160	1	Cauliflower	Cauliflower	NNP
13286	2160	2	Snow	Snow	NNP
13286	2160	3	2	2	CD
13286	2160	4	tablespoonfuls	tablespoonful	NNS
13286	2160	5	melted	melt	VBN
13286	2160	6	Crisco	Crisco	NNP
13286	2160	7	2	2	CD
13286	2160	8	cauliflowers	cauliflower	NNS
13286	2160	9	4	4	CD
13286	2160	10	poached	poach	VBN
13286	2160	11	eggs	egg	NNS
13286	2160	12	Salt	Salt	NNP
13286	2160	13	and	and	CC
13286	2160	14	paprika	paprika	NNS
13286	2160	15	to	to	TO
13286	2160	16	taste	taste	VB
13286	2160	17	Toasted	toasted	JJ
13286	2160	18	bread	bread	NN
13286	2160	19	Boil	Boil	NNP
13286	2160	20	cauliflowers	cauliflower	NNS
13286	2160	21	in	in	IN
13286	2160	22	salted	salted	JJ
13286	2160	23	water	water	NN
13286	2160	24	till	till	IN
13286	2160	25	tender	tender	NN
13286	2160	26	,	,	,
13286	2160	27	then	then	RB
13286	2160	28	drain	drain	VB
13286	2160	29	and	and	CC
13286	2160	30	set	set	VB
13286	2160	31	near	near	IN
13286	2160	32	fire	fire	NN
13286	2160	33	till	till	IN
13286	2160	34	quite	quite	RB
13286	2160	35	dry	dry	JJ
13286	2160	36	.	.	.
13286	2161	1	Remove	remove	VB
13286	2161	2	all	all	DT
13286	2161	3	green	green	JJ
13286	2161	4	parts	part	NNS
13286	2161	5	and	and	CC
13286	2161	6	press	press	NN
13286	2161	7	flower	flower	NN
13286	2161	8	through	through	IN
13286	2161	9	a	a	DT
13286	2161	10	potato	potato	NN
13286	2161	11	ricer	ricer	NN
13286	2161	12	upon	upon	IN
13286	2161	13	a	a	DT
13286	2161	14	hot	hot	JJ
13286	2161	15	dish	dish	NN
13286	2161	16	,	,	,
13286	2161	17	on	on	IN
13286	2161	18	which	which	WDT
13286	2161	19	they	-PRON-	PRP
13286	2161	20	are	be	VBP
13286	2161	21	to	to	TO
13286	2161	22	be	be	VB
13286	2161	23	served	serve	VBN
13286	2161	24	.	.	.
13286	2162	1	In	in	IN
13286	2162	2	no	no	DT
13286	2162	3	way	way	NN
13286	2162	4	crush	crush	VB
13286	2162	5	the	the	DT
13286	2162	6	mass	mass	NN
13286	2162	7	as	as	IN
13286	2162	8	it	-PRON-	PRP
13286	2162	9	falls	fall	VBZ
13286	2162	10	from	from	IN
13286	2162	11	the	the	DT
13286	2162	12	ricer	ricer	NN
13286	2162	13	.	.	.
13286	2163	1	Sprinkle	sprinkle	VB
13286	2163	2	over	over	RP
13286	2163	3	with	with	IN
13286	2163	4	melted	melt	VBN
13286	2163	5	Crisco	Crisco	NNP
13286	2163	6	.	.	.
13286	2164	1	Surround	surround	NN
13286	2164	2	dish	dish	NN
13286	2164	3	with	with	IN
13286	2164	4	poached	poached	JJ
13286	2164	5	eggs	egg	NNS
13286	2164	6	,	,	,
13286	2164	7	each	each	DT
13286	2164	8	laid	lay	VBN
13286	2164	9	upon	upon	IN
13286	2164	10	square	square	NN
13286	2164	11	of	of	IN
13286	2164	12	toasted	toasted	JJ
13286	2164	13	buttered	butter	VBN
13286	2164	14	bread	bread	NN
13286	2164	15	.	.	.
13286	2165	1	Dust	dust	VB
13286	2165	2	each	each	DT
13286	2165	3	egg	egg	NN
13286	2165	4	with	with	IN
13286	2165	5	salt	salt	NN
13286	2165	6	and	and	CC
13286	2165	7	a	a	DT
13286	2165	8	little	little	JJ
13286	2165	9	paprika	paprika	NNS
13286	2165	10	.	.	.
13286	2166	1	Serve	serve	VB
13286	2166	2	very	very	RB
13286	2166	3	hot	hot	JJ
13286	2166	4	.	.	.
13286	2167	1	Craigie	Craigie	NNP
13286	2167	2	Toast	Toast	NNP
13286	2167	3	3	3	CD
13286	2167	4	tablespoonfuls	tablespoonful	VBZ
13286	2167	5	Crisco	Crisco	NNP
13286	2167	6	4	4	CD
13286	2167	7	eggs	egg	NNS
13286	2167	8	4	4	CD
13286	2167	9	tomatoes	tomato	NNS
13286	2167	10	Salt	salt	NN
13286	2167	11	and	and	CC
13286	2167	12	pepper	pepper	NN
13286	2167	13	to	to	TO
13286	2167	14	taste	taste	VB
13286	2167	15	1/2	1/2	CD
13286	2167	16	cupful	cupful	JJ
13286	2167	17	milk	milk	NN
13286	2167	18	Toast	Toast	NNP
13286	2167	19	1	1	CD
13286	2167	20	teaspoonful	teaspoonful	JJ
13286	2167	21	chopped	chop	VBN
13286	2167	22	gherkin	gherkin	NN
13286	2167	23	or	or	CC
13286	2167	24	capers	caper	NNS
13286	2167	25	Skin	skin	NN
13286	2167	26	,	,	,
13286	2167	27	seed	seed	NN
13286	2167	28	and	and	CC
13286	2167	29	chop	chop	NN
13286	2167	30	tomatoes	tomato	NNS
13286	2167	31	,	,	,
13286	2167	32	add	add	VB
13286	2167	33	eggs	egg	NNS
13286	2167	34	well	well	RB
13286	2167	35	beaten	beat	VBN
13286	2167	36	,	,	,
13286	2167	37	gherkin	gherkin	NN
13286	2167	38	,	,	,
13286	2167	39	milk	milk	NN
13286	2167	40	,	,	,
13286	2167	41	salt	salt	NN
13286	2167	42	and	and	CC
13286	2167	43	pepper	pepper	NN
13286	2167	44	.	.	.
13286	2168	1	Melt	Melt	NNP
13286	2168	2	Crisco	Crisco	NNP
13286	2168	3	,	,	,
13286	2168	4	add	add	VB
13286	2168	5	other	other	JJ
13286	2168	6	ingredients	ingredient	NNS
13286	2168	7	and	and	CC
13286	2168	8	stir	stir	VB
13286	2168	9	over	over	IN
13286	2168	10	fire	fire	NN
13286	2168	11	till	till	IN
13286	2168	12	thoroughly	thoroughly	RB
13286	2168	13	hot	hot	JJ
13286	2168	14	.	.	.
13286	2169	1	Serve	serve	VB
13286	2169	2	at	at	IN
13286	2169	3	once	once	RB
13286	2169	4	on	on	IN
13286	2169	5	toast	toast	NN
13286	2169	6	.	.	.
13286	2170	1	The	the	DT
13286	2170	2	mixture	mixture	NN
13286	2170	3	may	may	MD
13286	2170	4	also	also	RB
13286	2170	5	be	be	VB
13286	2170	6	baked	bake	VBN
13286	2170	7	in	in	IN
13286	2170	8	oven	oven	JJ
13286	2170	9	twenty	twenty	CD
13286	2170	10	minutes	minute	NNS
13286	2170	11	and	and	CC
13286	2170	12	then	then	RB
13286	2170	13	garnished	garnish	VBD
13286	2170	14	with	with	IN
13286	2170	15	small	small	JJ
13286	2170	16	pieces	piece	NNS
13286	2170	17	of	of	IN
13286	2170	18	toast	toast	NN
13286	2170	19	.	.	.
13286	2171	1	Sufficient	sufficient	JJ
13286	2171	2	for	for	IN
13286	2171	3	four	four	CD
13286	2171	4	pieces	piece	NNS
13286	2171	5	of	of	IN
13286	2171	6	toast	toast	NN
13286	2171	7	.	.	.
13286	2172	1	Excellent	Excellent	NNP
13286	2172	2	Lemon	Lemon	NNP
13286	2172	3	Mincemeat	Mincemeat	NNP
13286	2172	4	1/2	1/2	CD
13286	2172	5	cupful	cupful	JJ
13286	2172	6	Crisco	Crisco	NNP
13286	2172	7	2	2	CD
13286	2172	8	large	large	JJ
13286	2172	9	lemons	lemon	NNS
13286	2172	10	4	4	CD
13286	2172	11	apples	apple	NNS
13286	2172	12	1/4	1/4	CD
13286	2172	13	lb	lb	XX
13286	2172	14	.	.	.
13286	2173	1	chopped	chop	VBN
13286	2173	2	candied	candy	VBN
13286	2173	3	lemon	lemon	NN
13286	2173	4	peel	peel	NN
13286	2173	5	1	1	CD
13286	2173	6	lb	lb	RB
13286	2173	7	.	.	.
13286	2174	1	currants	currant	NNS
13286	2174	2	1	1	CD
13286	2174	3	-	-	HYPH
13286	2174	4	3/4	3/4	CD
13286	2174	5	cupfuls	cupfuls	NN
13286	2174	6	sugar	sugar	NN
13286	2174	7	1	1	CD
13286	2174	8	teaspoonful	teaspoonful	JJ
13286	2174	9	powdered	powdered	JJ
13286	2174	10	cinnamon	cinnamon	JJ
13286	2174	11	1	1	CD
13286	2174	12	teaspoonful	teaspoonful	JJ
13286	2174	13	powdered	powdered	JJ
13286	2174	14	ginger	ginger	NN
13286	2174	15	1/2	1/2	CD
13286	2174	16	teaspoonful	teaspoonful	JJ
13286	2174	17	grated	grate	VBD
13286	2174	18	nutmeg	nutmeg	NNP
13286	2174	19	1/2	1/2	CD
13286	2174	20	teaspoonful	teaspoonful	JJ
13286	2174	21	powdered	powder	VBN
13286	2174	22	allspice	allspice	JJ
13286	2174	23	1/4	1/4	CD
13286	2174	24	teaspoonful	teaspoonful	JJ
13286	2174	25	powdered	powder	VBN
13286	2174	26	cloves	clove	NNS
13286	2174	27	1	1	CD
13286	2174	28	teaspoonful	teaspoonful	JJ
13286	2174	29	salt	salt	NN
13286	2174	30	1/2	1/2	CD
13286	2174	31	cupful	cupful	JJ
13286	2174	32	seeded	seeded	JJ
13286	2174	33	raisins	raisin	NNS
13286	2174	34	1/2	1/2	CD
13286	2174	35	cupful	cupful	JJ
13286	2174	36	chopped	chopped	JJ
13286	2174	37	nut	nut	NN
13286	2174	38	meats	meat	NNS
13286	2174	39	Extract	Extract	NNP
13286	2174	40	juice	juice	NN
13286	2174	41	from	from	IN
13286	2174	42	lemons	lemon	NNS
13286	2174	43	and	and	CC
13286	2174	44	remove	remove	VB
13286	2174	45	pips	pip	NNS
13286	2174	46	.	.	.
13286	2175	1	Now	now	RB
13286	2175	2	put	put	VB
13286	2175	3	lemons	lemon	NNS
13286	2175	4	into	into	IN
13286	2175	5	saucepan	saucepan	NN
13286	2175	6	,	,	,
13286	2175	7	cover	cover	VB
13286	2175	8	with	with	IN
13286	2175	9	cold	cold	JJ
13286	2175	10	water	water	NN
13286	2175	11	,	,	,
13286	2175	12	and	and	CC
13286	2175	13	boil	boil	VB
13286	2175	14	until	until	IN
13286	2175	15	lemon	lemon	NN
13286	2175	16	feels	feel	VBZ
13286	2175	17	quite	quite	RB
13286	2175	18	tender	tender	JJ
13286	2175	19	.	.	.
13286	2176	1	Change	change	VB
13286	2176	2	water	water	NN
13286	2176	3	at	at	IN
13286	2176	4	least	least	JJS
13286	2176	5	twice	twice	RB
13286	2176	6	,	,	,
13286	2176	7	drain	drain	VB
13286	2176	8	and	and	CC
13286	2176	9	pound	pound	NN
13286	2176	10	peel	peel	NN
13286	2176	11	to	to	IN
13286	2176	12	a	a	DT
13286	2176	13	paste	paste	NN
13286	2176	14	,	,	,
13286	2176	15	add	add	VB
13286	2176	16	apples	apple	NNS
13286	2176	17	,	,	,
13286	2176	18	cored	core	VBN
13286	2176	19	,	,	,
13286	2176	20	peeled	peel	VBN
13286	2176	21	and	and	CC
13286	2176	22	chopped	chop	VBN
13286	2176	23	,	,	,
13286	2176	24	lemon	lemon	NN
13286	2176	25	peel	peel	NN
13286	2176	26	,	,	,
13286	2176	27	Crisco	Crisco	NNP
13286	2176	28	,	,	,
13286	2176	29	currants	currant	NNS
13286	2176	30	,	,	,
13286	2176	31	raisins	raisin	NNS
13286	2176	32	,	,	,
13286	2176	33	salt	salt	NN
13286	2176	34	,	,	,
13286	2176	35	spices	spice	NNS
13286	2176	36	,	,	,
13286	2176	37	lemon	lemon	NN
13286	2176	38	juice	juice	NN
13286	2176	39	,	,	,
13286	2176	40	nut	nut	NNP
13286	2176	41	meats	meat	NNS
13286	2176	42	,	,	,
13286	2176	43	and	and	CC
13286	2176	44	sugar	sugar	NN
13286	2176	45	.	.	.
13286	2177	1	Put	put	VB
13286	2177	2	into	into	IN
13286	2177	3	a	a	DT
13286	2177	4	jar	jar	NN
13286	2177	5	and	and	CC
13286	2177	6	cover	cover	NN
13286	2177	7	.	.	.
13286	2178	1	This	this	DT
13286	2178	2	mincemeat	mincemeat	NN
13286	2178	3	is	be	VBZ
13286	2178	4	excellent	excellent	JJ
13286	2178	5	for	for	IN
13286	2178	6	pies	pie	NNS
13286	2178	7	and	and	CC
13286	2178	8	tartlets	tartlet	NNS
13286	2178	9	.	.	.
13286	2179	1	Sufficient	sufficient	JJ
13286	2179	2	for	for	IN
13286	2179	3	four	four	CD
13286	2179	4	pies	pie	NNS
13286	2179	5	.	.	.
13286	2180	1	German	german	JJ
13286	2180	2	Tart	Tart	NNP
13286	2180	3	For	for	IN
13286	2180	4	Pastry	pastry	NN
13286	2180	5	6	6	CD
13286	2180	6	tablespoonfuls	tablespoonful	VBZ
13286	2180	7	Crisco	Crisco	NNP
13286	2180	8	3/4	3/4	CD
13286	2180	9	cupful	cupful	JJ
13286	2180	10	flour	flour	NN
13286	2180	11	3/4	3/4	CD
13286	2180	12	cupful	cupful	JJ
13286	2180	13	potato	potato	NN
13286	2180	14	flour	flour	NN
13286	2180	15	1	1	CD
13286	2180	16	tablespoonful	tablespoonful	JJ
13286	2180	17	sugar	sugar	NN
13286	2180	18	1/2	1/2	CD
13286	2180	19	teaspoonful	teaspoonful	JJ
13286	2180	20	mixed	mixed	JJ
13286	2180	21	spices	spice	NNS
13286	2180	22	1/4	1/4	CD
13286	2180	23	teaspoonful	teaspoonful	JJ
13286	2180	24	salt	salt	NN
13286	2180	25	1	1	CD
13286	2180	26	teaspoonful	teaspoonful	JJ
13286	2180	27	lemon	lemon	NN
13286	2180	28	juice	juice	NN
13286	2180	29	Cold	cold	JJ
13286	2180	30	water	water	NN
13286	2180	31	For	for	IN
13286	2180	32	Mixture	mixture	NN
13286	2180	33	3	3	CD
13286	2180	34	apples	apple	NNS
13286	2180	35	3/4	3/4	CD
13286	2180	36	cupful	cupful	JJ
13286	2180	37	prunes	prune	NNS
13286	2180	38	4	4	CD
13286	2180	39	tablespoonfuls	tablespoonful	NNS
13286	2180	40	sugar	sugar	NN
13286	2180	41	1/2	1/2	CD
13286	2180	42	lemon	lemon	NN
13286	2180	43	1/2	1/2	CD
13286	2180	44	cupful	cupful	JJ
13286	2180	45	water	water	NN
13286	2180	46	1	1	CD
13286	2180	47	tablespoonful	tablespoonful	JJ
13286	2180	48	cakecrumbs	cakecrumb	NNS
13286	2180	49	For	for	IN
13286	2180	50	mixture	mixture	NN
13286	2180	51	,	,	,
13286	2180	52	peel	peel	NN
13286	2180	53	,	,	,
13286	2180	54	core	core	NN
13286	2180	55	and	and	CC
13286	2180	56	slice	slice	NN
13286	2180	57	apples	apple	NNS
13286	2180	58	,	,	,
13286	2180	59	and	and	CC
13286	2180	60	wash	wash	VBP
13286	2180	61	prunes	prune	NNS
13286	2180	62	in	in	IN
13286	2180	63	lukewarm	lukewarm	JJ
13286	2180	64	water	water	NN
13286	2180	65	.	.	.
13286	2181	1	Put	put	VB
13286	2181	2	these	these	DT
13286	2181	3	into	into	IN
13286	2181	4	a	a	DT
13286	2181	5	small	small	JJ
13286	2181	6	saucepan	saucepan	NN
13286	2181	7	with	with	IN
13286	2181	8	sugar	sugar	NN
13286	2181	9	,	,	,
13286	2181	10	grated	grate	VBD
13286	2181	11	lemon	lemon	NN
13286	2181	12	rind	rind	NN
13286	2181	13	and	and	CC
13286	2181	14	cold	cold	JJ
13286	2181	15	water	water	NN
13286	2181	16	.	.	.
13286	2182	1	Stew	Stew	NNP
13286	2182	2	slowly	slowly	RB
13286	2182	3	until	until	IN
13286	2182	4	apples	apple	NNS
13286	2182	5	are	be	VBP
13286	2182	6	soft	soft	JJ
13286	2182	7	.	.	.
13286	2183	1	Then	then	RB
13286	2183	2	remove	remove	VB
13286	2183	3	prunes	prune	NNS
13286	2183	4	,	,	,
13286	2183	5	and	and	CC
13286	2183	6	take	take	VB
13286	2183	7	out	out	RP
13286	2183	8	stones	stone	NNS
13286	2183	9	.	.	.
13286	2184	1	Cut	cut	NN
13286	2184	2	prunes	prune	NNS
13286	2184	3	in	in	IN
13286	2184	4	small	small	JJ
13286	2184	5	pieces	piece	NNS
13286	2184	6	and	and	CC
13286	2184	7	return	return	VB
13286	2184	8	them	-PRON-	PRP
13286	2184	9	to	to	IN
13286	2184	10	apples	apple	NNS
13286	2184	11	and	and	CC
13286	2184	12	cool	cool	JJ
13286	2184	13	.	.	.
13286	2185	1	For	for	IN
13286	2185	2	pastry	pastry	NN
13286	2185	3	,	,	,
13286	2185	4	sift	sift	NNP
13286	2185	5	flours	flour	NNS
13286	2185	6	,	,	,
13286	2185	7	sugar	sugar	NN
13286	2185	8	,	,	,
13286	2185	9	salt	salt	NN
13286	2185	10	,	,	,
13286	2185	11	and	and	CC
13286	2185	12	spices	spice	NNS
13286	2185	13	into	into	IN
13286	2185	14	basin	basin	NN
13286	2185	15	.	.	.
13286	2186	1	Add	add	VB
13286	2186	2	Crisco	Crisco	NNP
13286	2186	3	and	and	CC
13286	2186	4	cut	cut	VBD
13286	2186	5	it	-PRON-	PRP
13286	2186	6	into	into	IN
13286	2186	7	flour	flour	NN
13286	2186	8	with	with	IN
13286	2186	9	knife	knife	NN
13286	2186	10	until	until	IN
13286	2186	11	finely	finely	RB
13286	2186	12	divided	divide	VBN
13286	2186	13	.	.	.
13286	2187	1	Then	then	RB
13286	2187	2	rub	rub	VB
13286	2187	3	together	together	RB
13286	2187	4	lightly	lightly	RB
13286	2187	5	with	with	IN
13286	2187	6	finger	finger	NN
13286	2187	7	tips	tip	NNS
13286	2187	8	until	until	IN
13286	2187	9	as	as	RB
13286	2187	10	fine	fine	RB
13286	2187	11	as	as	IN
13286	2187	12	breadcrumbs	breadcrumb	NNS
13286	2187	13	.	.	.
13286	2188	1	While	while	IN
13286	2188	2	rubbing	rub	VBG
13286	2188	3	,	,	,
13286	2188	4	keep	keep	VB
13286	2188	5	lifting	lift	VBG
13286	2188	6	flour	flour	NN
13286	2188	7	well	well	RB
13286	2188	8	up	up	IN
13286	2188	9	in	in	IN
13286	2188	10	basin	basin	NN
13286	2188	11	so	so	IN
13286	2188	12	that	that	IN
13286	2188	13	air	air	NN
13286	2188	14	may	may	MD
13286	2188	15	mix	mix	VB
13286	2188	16	with	with	IN
13286	2188	17	it	-PRON-	PRP
13286	2188	18	and	and	CC
13286	2188	19	Crisco	Crisco	NNP
13286	2188	20	is	be	VBZ
13286	2188	21	not	not	RB
13286	2188	22	made	make	VBN
13286	2188	23	too	too	RB
13286	2188	24	soft	soft	JJ
13286	2188	25	.	.	.
13286	2189	1	Add	add	VB
13286	2189	2	lemon	lemon	NN
13286	2189	3	juice	juice	NN
13286	2189	4	and	and	CC
13286	2189	5	sufficient	sufficient	JJ
13286	2189	6	water	water	NN
13286	2189	7	to	to	TO
13286	2189	8	make	make	VB
13286	2189	9	stiff	stiff	JJ
13286	2189	10	paste	paste	NN
13286	2189	11	.	.	.
13286	2190	1	Divide	divide	VB
13286	2190	2	into	into	IN
13286	2190	3	two	two	CD
13286	2190	4	equal	equal	JJ
13286	2190	5	pieces	piece	NNS
13286	2190	6	.	.	.
13286	2191	1	Wet	wet	VB
13286	2191	2	a	a	DT
13286	2191	3	dinner	dinner	NN
13286	2191	4	plate	plate	NN
13286	2191	5	with	with	IN
13286	2191	6	cold	cold	JJ
13286	2191	7	water	water	NN
13286	2191	8	and	and	CC
13286	2191	9	leave	leave	VB
13286	2191	10	it	-PRON-	PRP
13286	2191	11	wet	wet	JJ
13286	2191	12	.	.	.
13286	2192	1	Roll	roll	VB
13286	2192	2	out	out	RP
13286	2192	3	one	one	CD
13286	2192	4	of	of	IN
13286	2192	5	the	the	DT
13286	2192	6	pieces	piece	NNS
13286	2192	7	rather	rather	RB
13286	2192	8	thinly	thinly	RB
13286	2192	9	,	,	,
13286	2192	10	and	and	CC
13286	2192	11	line	line	NN
13286	2192	12	plate	plate	NN
13286	2192	13	with	with	IN
13286	2192	14	it	-PRON-	PRP
13286	2192	15	.	.	.
13286	2193	1	Sprinkle	sprinkle	VB
13286	2193	2	cakecrumbs	cakecrumb	NNS
13286	2193	3	over	over	IN
13286	2193	4	it	-PRON-	PRP
13286	2193	5	,	,	,
13286	2193	6	then	then	RB
13286	2193	7	spread	spread	VB
13286	2193	8	on	on	IN
13286	2193	9	mixture	mixture	NN
13286	2193	10	.	.	.
13286	2194	1	Roll	roll	VB
13286	2194	2	out	out	RP
13286	2194	3	the	the	DT
13286	2194	4	other	other	JJ
13286	2194	5	piece	piece	NN
13286	2194	6	of	of	IN
13286	2194	7	pastry	pastry	NN
13286	2194	8	for	for	IN
13286	2194	9	a	a	DT
13286	2194	10	cover	cover	NN
13286	2194	11	.	.	.
13286	2195	1	Wet	wet	VB
13286	2195	2	round	round	IN
13286	2195	3	the	the	DT
13286	2195	4	edge	edge	NN
13286	2195	5	of	of	IN
13286	2195	6	the	the	DT
13286	2195	7	pastry	pastry	NN
13286	2195	8	,	,	,
13286	2195	9	lay	lie	VBD
13286	2195	10	other	other	JJ
13286	2195	11	piece	piece	NN
13286	2195	12	of	of	IN
13286	2195	13	pastry	pastry	NN
13286	2195	14	on	on	RP
13286	2195	15	,	,	,
13286	2195	16	and	and	CC
13286	2195	17	press	press	NN
13286	2195	18	edges	edge	NNS
13286	2195	19	well	well	RB
13286	2195	20	together	together	RB
13286	2195	21	.	.	.
13286	2196	1	Trim	trim	VB
13286	2196	2	round	round	NN
13286	2196	3	with	with	IN
13286	2196	4	knife	knife	NN
13286	2196	5	or	or	CC
13286	2196	6	scissors	scissor	NNS
13286	2196	7	,	,	,
13286	2196	8	and	and	CC
13286	2196	9	mark	mark	VB
13286	2196	10	neatly	neatly	RB
13286	2196	11	round	round	VBP
13286	2196	12	the	the	DT
13286	2196	13	edges	edge	NNS
13286	2196	14	.	.	.
13286	2197	1	Brush	brush	VB
13286	2197	2	over	over	IN
13286	2197	3	top	top	NN
13286	2197	4	with	with	IN
13286	2197	5	a	a	DT
13286	2197	6	little	little	JJ
13286	2197	7	water	water	NN
13286	2197	8	or	or	CC
13286	2197	9	beaten	beat	VBN
13286	2197	10	white	white	JJ
13286	2197	11	of	of	IN
13286	2197	12	egg	egg	NN
13286	2197	13	.	.	.
13286	2198	1	Dredge	dredge	NN
13286	2198	2	with	with	IN
13286	2198	3	sugar	sugar	NN
13286	2198	4	,	,	,
13286	2198	5	and	and	CC
13286	2198	6	bake	bake	VB
13286	2198	7	in	in	RP
13286	2198	8	moderate	moderate	JJ
13286	2198	9	oven	oven	JJ
13286	2198	10	forty	forty	CD
13286	2198	11	-	-	HYPH
13286	2198	12	five	five	CD
13286	2198	13	minutes	minute	NNS
13286	2198	14	.	.	.
13286	2199	1	Serve	serve	VB
13286	2199	2	hot	hot	JJ
13286	2199	3	or	or	CC
13286	2199	4	cold	cold	JJ
13286	2199	5	.	.	.
13286	2200	1	The	the	DT
13286	2200	2	tart	tart	NN
13286	2200	3	may	may	MD
13286	2200	4	be	be	VB
13286	2200	5	covered	cover	VBN
13286	2200	6	with	with	IN
13286	2200	7	boiled	boil	VBN
13286	2200	8	frosting	frosting	NN
13286	2200	9	.	.	.
13286	2201	1	Marchette	Marchette	NNP
13286	2201	2	Croquettes	Croquettes	NNP
13286	2201	3	2	2	CD
13286	2201	4	tablespoonfuls	tablespoonful	VBZ
13286	2201	5	Crisco	Crisco	NNP
13286	2201	6	4	4	CD
13286	2201	7	tablespoonfuls	tablespoonful	NNS
13286	2201	8	cooked	cook	VBN
13286	2201	9	spinach	spinach	NN
13286	2201	10	3	3	CD
13286	2201	11	small	small	JJ
13286	2201	12	cooked	cook	VBN
13286	2201	13	potatoes	potato	NNS
13286	2201	14	1	1	CD
13286	2201	15	tablespoonful	tablespoonful	JJ
13286	2201	16	chopped	chopped	JJ
13286	2201	17	onion	onion	NN
13286	2201	18	Salt	salt	NN
13286	2201	19	and	and	CC
13286	2201	20	pepper	pepper	NN
13286	2201	21	to	to	TO
13286	2201	22	taste	taste	VB
13286	2201	23	2	2	CD
13286	2201	24	hard	hard	RB
13286	2201	25	-	-	HYPH
13286	2201	26	cooked	cook	VBN
13286	2201	27	eggs	egg	NNS
13286	2201	28	1	1	CD
13286	2201	29	raw	raw	JJ
13286	2201	30	egg	egg	NN
13286	2201	31	Breadcrumbs	Breadcrumbs	NNP
13286	2201	32	Crisco	Crisco	NNP
13286	2201	33	flake	flake	VB
13286	2201	34	pastry	pastry	NN
13286	2201	35	Rub	Rub	NNP
13286	2201	36	spinach	spinach	NN
13286	2201	37	and	and	CC
13286	2201	38	potatoes	potato	NNS
13286	2201	39	through	through	IN
13286	2201	40	wire	wire	NN
13286	2201	41	sieve	sieve	VBP
13286	2201	42	;	;	:
13286	2201	43	fry	fry	VB
13286	2201	44	onion	onion	NN
13286	2201	45	in	in	IN
13286	2201	46	Crisco	Crisco	NNP
13286	2201	47	,	,	,
13286	2201	48	add	add	VB
13286	2201	49	spinach	spinach	NN
13286	2201	50	and	and	CC
13286	2201	51	potatoes	potato	NNS
13286	2201	52	,	,	,
13286	2201	53	season	season	NN
13286	2201	54	with	with	IN
13286	2201	55	salt	salt	NN
13286	2201	56	and	and	CC
13286	2201	57	pepper	pepper	NN
13286	2201	58	,	,	,
13286	2201	59	fry	fry	VB
13286	2201	60	a	a	DT
13286	2201	61	few	few	JJ
13286	2201	62	minutes	minute	NNS
13286	2201	63	,	,	,
13286	2201	64	then	then	RB
13286	2201	65	set	set	VB
13286	2201	66	aside	aside	RB
13286	2201	67	till	till	IN
13286	2201	68	cold	cold	NN
13286	2201	69	.	.	.
13286	2202	1	Roll	roll	VB
13286	2202	2	out	out	RP
13286	2202	3	pastry	pastry	NN
13286	2202	4	,	,	,
13286	2202	5	cut	cut	VBD
13286	2202	6	out	out	RP
13286	2202	7	some	some	DT
13286	2202	8	small	small	JJ
13286	2202	9	rounds	round	NNS
13286	2202	10	,	,	,
13286	2202	11	then	then	RB
13286	2202	12	place	place	VB
13286	2202	13	spoonful	spoonful	JJ
13286	2202	14	of	of	IN
13286	2202	15	vegetable	vegetable	JJ
13286	2202	16	mixture	mixture	NN
13286	2202	17	on	on	IN
13286	2202	18	half	half	PDT
13286	2202	19	the	the	DT
13286	2202	20	number	number	NN
13286	2202	21	of	of	IN
13286	2202	22	pastry	pastry	NN
13286	2202	23	rounds	round	NNS
13286	2202	24	,	,	,
13286	2202	25	place	place	NN
13286	2202	26	slice	slice	NN
13286	2202	27	of	of	IN
13286	2202	28	hard	hard	RB
13286	2202	29	-	-	HYPH
13286	2202	30	cooked	cook	VBN
13286	2202	31	egg	egg	NN
13286	2202	32	on	on	IN
13286	2202	33	each	each	DT
13286	2202	34	,	,	,
13286	2202	35	brush	brush	NN
13286	2202	36	round	round	NN
13286	2202	37	edges	edge	NNS
13286	2202	38	with	with	IN
13286	2202	39	beaten	beat	VBN
13286	2202	40	egg	egg	NN
13286	2202	41	,	,	,
13286	2202	42	press	press	VB
13286	2202	43	other	other	JJ
13286	2202	44	round	round	NN
13286	2202	45	on	on	IN
13286	2202	46	this	this	DT
13286	2202	47	,	,	,
13286	2202	48	dip	dip	NN
13286	2202	49	in	in	IN
13286	2202	50	egg	egg	NN
13286	2202	51	and	and	CC
13286	2202	52	breadcrumbs	breadcrumb	NNS
13286	2202	53	and	and	CC
13286	2202	54	fry	fry	VB
13286	2202	55	in	in	IN
13286	2202	56	hot	hot	JJ
13286	2202	57	Crisco	Crisco	NNP
13286	2202	58	.	.	.
13286	2203	1	Serve	serve	VB
13286	2203	2	hot	hot	JJ
13286	2203	3	.	.	.
13286	2204	1	Sufficient	sufficient	JJ
13286	2204	2	for	for	IN
13286	2204	3	six	six	CD
13286	2204	4	croquettes	croquette	NNS
13286	2204	5	.	.	.
13286	2205	1	Mixed	mixed	JJ
13286	2205	2	Vegetable	Vegetable	NNP
13286	2205	3	Souffle	Souffle	NNP
13286	2205	4	1	1	CD
13286	2205	5	tablespoonful	tablespoonful	JJ
13286	2205	6	Crisco	Crisco	NNP
13286	2205	7	1/4	1/4	CD
13286	2205	8	lb	lb	IN
13286	2205	9	.	.	.
13286	2206	1	cooked	cooked	NNP
13286	2206	2	carrots	carrots	NNP
13286	2206	3	1/2	1/2	CD
13286	2206	4	lb	lb	XX
13286	2206	5	.	.	.
13286	2207	1	boiled	boil	VBN
13286	2207	2	potatoes	potatoes	NNP
13286	2207	3	3/4	3/4	CD
13286	2207	4	lb	lb	IN
13286	2207	5	.	.	.
13286	2208	1	boiled	boil	VBN
13286	2208	2	turnips	turnip	NNS
13286	2208	3	1/2	1/2	CD
13286	2208	4	lb	lb	XX
13286	2208	5	.	.	.
13286	2209	1	stewed	stew	VBN
13286	2209	2	onions	onion	NNS
13286	2209	3	1	1	CD
13286	2209	4	tablespoonful	tablespoonful	JJ
13286	2209	5	chopped	chop	VBN
13286	2209	6	parsley	parsley	NN
13286	2209	7	Salt	salt	NN
13286	2209	8	and	and	CC
13286	2209	9	pepper	pepper	NN
13286	2209	10	to	to	TO
13286	2209	11	taste	taste	NN
13286	2209	12	3	3	CD
13286	2209	13	eggs	egg	NNS
13286	2209	14	Chop	Chop	NNP
13286	2209	15	onions	onion	NNS
13286	2209	16	,	,	,
13286	2209	17	add	add	VB
13286	2209	18	vegetables	vegetable	NNS
13286	2209	19	mashed	mash	VBN
13286	2209	20	,	,	,
13286	2209	21	then	then	RB
13286	2209	22	mix	mix	VB
13286	2209	23	well	well	RB
13286	2209	24	,	,	,
13286	2209	25	add	add	VB
13286	2209	26	Crisco	Crisco	NNP
13286	2209	27	,	,	,
13286	2209	28	seasonings	seasoning	NNS
13286	2209	29	,	,	,
13286	2209	30	and	and	CC
13286	2209	31	yolks	yolk	NNS
13286	2209	32	of	of	IN
13286	2209	33	eggs	egg	NNS
13286	2209	34	.	.	.
13286	2210	1	Beat	beat	VB
13286	2210	2	up	up	RP
13286	2210	3	whites	white	NNS
13286	2210	4	of	of	IN
13286	2210	5	eggs	egg	NNS
13286	2210	6	to	to	TO
13286	2210	7	stiff	stiff	JJ
13286	2210	8	froth	froth	NN
13286	2210	9	and	and	CC
13286	2210	10	fold	fold	VB
13286	2210	11	them	-PRON-	PRP
13286	2210	12	into	into	IN
13286	2210	13	mixture	mixture	NN
13286	2210	14	,	,	,
13286	2210	15	then	then	RB
13286	2210	16	turn	turn	VB
13286	2210	17	it	-PRON-	PRP
13286	2210	18	into	into	IN
13286	2210	19	Criscoed	Criscoed	NNP
13286	2210	20	fireproof	fireproof	JJ
13286	2210	21	dish	dish	NN
13286	2210	22	and	and	CC
13286	2210	23	bake	bake	VB
13286	2210	24	thirty	thirty	CD
13286	2210	25	minutes	minute	NNS
13286	2210	26	in	in	IN
13286	2210	27	moderate	moderate	JJ
13286	2210	28	oven	oven	NN
13286	2210	29	.	.	.
13286	2211	1	Nut	Nut	NNP
13286	2211	2	and	and	CC
13286	2211	3	Macaroni	Macaroni	NNP
13286	2211	4	Savory	Savory	NNP
13286	2211	5	4	4	CD
13286	2211	6	tablespoonfuls	tablespoonful	NNS
13286	2211	7	melted	melt	VBN
13286	2211	8	Crisco	Crisco	NNP
13286	2211	9	1/2	1/2	CD
13286	2211	10	lb	lb	XX
13286	2211	11	.	.	.
13286	2212	1	chopped	chop	VBD
13286	2212	2	Brazil	Brazil	NNP
13286	2212	3	nuts	nuts	JJ
13286	2212	4	1	1	CD
13286	2212	5	cupful	cupful	JJ
13286	2212	6	boiled	boil	VBN
13286	2212	7	macaroni	macaroni	NN
13286	2212	8	1	1	CD
13286	2212	9	-	-	HYPH
13286	2212	10	3/4	3/4	CD
13286	2212	11	cupfuls	cupfuls	NN
13286	2212	12	breadcrumbs	breadcrumb	NNS
13286	2212	13	2	2	CD
13286	2212	14	eggs	egg	NNS
13286	2212	15	3	3	CD
13286	2212	16	cupfuls	cupfuls	NN
13286	2212	17	milk	milk	NN
13286	2212	18	2	2	CD
13286	2212	19	tablespoonfuls	tablespoonful	NNS
13286	2212	20	chopped	chop	VBD
13286	2212	21	parsley	parsley	NN
13286	2212	22	Salt	salt	NN
13286	2212	23	,	,	,
13286	2212	24	pepper	pepper	NN
13286	2212	25	,	,	,
13286	2212	26	and	and	CC
13286	2212	27	powdered	powder	VBN
13286	2212	28	mace	mace	NN
13286	2212	29	to	to	TO
13286	2212	30	taste	taste	VB
13286	2212	31	Brown	Brown	NNP
13286	2212	32	sauce	sauce	NN
13286	2212	33	Cut	Cut	NNP
13286	2212	34	macaroni	macaroni	VBP
13286	2212	35	into	into	IN
13286	2212	36	small	small	JJ
13286	2212	37	pieces	piece	NNS
13286	2212	38	and	and	CC
13286	2212	39	put	put	VBN
13286	2212	40	into	into	IN
13286	2212	41	bowl	bowl	NN
13286	2212	42	,	,	,
13286	2212	43	add	add	VB
13286	2212	44	nuts	nut	NNS
13286	2212	45	,	,	,
13286	2212	46	breadcrumbs	breadcrumb	NNS
13286	2212	47	,	,	,
13286	2212	48	seasonings	seasoning	NNS
13286	2212	49	,	,	,
13286	2212	50	eggs	egg	NNS
13286	2212	51	well	well	RB
13286	2212	52	beaten	beat	VBN
13286	2212	53	,	,	,
13286	2212	54	and	and	CC
13286	2212	55	milk	milk	NN
13286	2212	56	;	;	:
13286	2212	57	turn	turn	VB
13286	2212	58	into	into	IN
13286	2212	59	well	well	RB
13286	2212	60	greased	grease	VBN
13286	2212	61	earthenware	earthenware	NN
13286	2212	62	dish	dish	NN
13286	2212	63	,	,	,
13286	2212	64	dot	dot	NN
13286	2212	65	with	with	IN
13286	2212	66	tiny	tiny	JJ
13286	2212	67	pieces	piece	NNS
13286	2212	68	of	of	IN
13286	2212	69	Crisco	Crisco	NNP
13286	2212	70	and	and	CC
13286	2212	71	bake	bake	NN
13286	2212	72	in	in	RP
13286	2212	73	moderate	moderate	JJ
13286	2212	74	oven	oven	JJ
13286	2212	75	forty	forty	CD
13286	2212	76	-	-	HYPH
13286	2212	77	five	five	CD
13286	2212	78	minutes	minute	NNS
13286	2212	79	.	.	.
13286	2213	1	Serve	serve	VB
13286	2213	2	hot	hot	JJ
13286	2213	3	with	with	IN
13286	2213	4	brown	brown	JJ
13286	2213	5	sauce	sauce	NN
13286	2213	6	.	.	.
13286	2214	1	Potato	Potato	NNP
13286	2214	2	and	and	CC
13286	2214	3	Nut	Nut	NNP
13286	2214	4	Croquettes	Croquettes	NNP
13286	2214	5	2	2	CD
13286	2214	6	tablespoonfuls	tablespoonful	NNS
13286	2214	7	melted	melt	VBN
13286	2214	8	Crisco	Crisco	NNP
13286	2214	9	2	2	CD
13286	2214	10	cupfuls	cupful	NNS
13286	2214	11	riced	rice	VBD
13286	2214	12	potatoes	potato	NNS
13286	2214	13	1	1	CD
13286	2214	14	tablespoonful	tablespoonful	JJ
13286	2214	15	milk	milk	NN
13286	2214	16	Salt	Salt	NNP
13286	2214	17	,	,	,
13286	2214	18	pepper	pepper	NN
13286	2214	19	,	,	,
13286	2214	20	and	and	CC
13286	2214	21	red	red	JJ
13286	2214	22	pepper	pepper	NN
13286	2214	23	to	to	TO
13286	2214	24	taste	taste	VB
13286	2214	25	Few	few	JJ
13286	2214	26	drops	drop	VBZ
13286	2214	27	onion	onion	NN
13286	2214	28	juice	juice	NN
13286	2214	29	1	1	CD
13286	2214	30	egg	egg	NN
13286	2214	31	and	and	CC
13286	2214	32	1	1	CD
13286	2214	33	yolk	yolk	NN
13286	2214	34	of	of	IN
13286	2214	35	egg	egg	NN
13286	2214	36	1/3	1/3	CD
13286	2214	37	cupful	cupful	JJ
13286	2214	38	chopped	chop	VBN
13286	2214	39	nut	nut	NNP
13286	2214	40	meats	meat	NNS
13286	2214	41	1/4	1/4	CD
13286	2214	42	cupful	cupful	JJ
13286	2214	43	cream	cream	NN
13286	2214	44	1/4	1/4	CD
13286	2214	45	cupful	cupful	JJ
13286	2214	46	breadcrumbs	breadcrumb	NNS
13286	2214	47	Mix	Mix	NNP
13286	2214	48	potatoes	potato	NNS
13286	2214	49	with	with	IN
13286	2214	50	Crisco	Crisco	NNP
13286	2214	51	,	,	,
13286	2214	52	milk	milk	NN
13286	2214	53	,	,	,
13286	2214	54	yolk	yolk	NNP
13286	2214	55	of	of	IN
13286	2214	56	egg	egg	NN
13286	2214	57	,	,	,
13286	2214	58	onion	onion	NN
13286	2214	59	juice	juice	NN
13286	2214	60	and	and	CC
13286	2214	61	seasonings	seasoning	NNS
13286	2214	62	,	,	,
13286	2214	63	and	and	CC
13286	2214	64	mix	mix	VB
13286	2214	65	well	well	RB
13286	2214	66	.	.	.
13286	2215	1	Put	put	VB
13286	2215	2	cream	cream	NN
13286	2215	3	and	and	CC
13286	2215	4	breadcrumbs	breadcrumb	NNS
13286	2215	5	into	into	IN
13286	2215	6	small	small	JJ
13286	2215	7	saucepan	saucepan	NN
13286	2215	8	and	and	CC
13286	2215	9	stir	stir	VB
13286	2215	10	to	to	IN
13286	2215	11	thick	thick	JJ
13286	2215	12	paste	paste	NN
13286	2215	13	,	,	,
13286	2215	14	then	then	RB
13286	2215	15	cool	cool	JJ
13286	2215	16	;	;	:
13286	2215	17	now	now	RB
13286	2215	18	add	add	VB
13286	2215	19	nuts	nut	NNS
13286	2215	20	,	,	,
13286	2215	21	salt	salt	NN
13286	2215	22	and	and	CC
13286	2215	23	pepper	pepper	NN
13286	2215	24	to	to	TO
13286	2215	25	taste	taste	NN
13286	2215	26	and	and	CC
13286	2215	27	half	half	NN
13286	2215	28	yolk	yolk	NN
13286	2215	29	of	of	IN
13286	2215	30	egg	egg	NN
13286	2215	31	.	.	.
13286	2216	1	Inclose	inclose	VB
13286	2216	2	some	some	DT
13286	2216	3	of	of	IN
13286	2216	4	nut	nut	NNP
13286	2216	5	mixture	mixture	NN
13286	2216	6	in	in	IN
13286	2216	7	potato	potato	NN
13286	2216	8	mixture	mixture	NN
13286	2216	9	,	,	,
13286	2216	10	making	make	VBG
13286	2216	11	ingredients	ingredient	NNS
13286	2216	12	into	into	IN
13286	2216	13	neat	neat	JJ
13286	2216	14	croquettes	croquette	NNS
13286	2216	15	.	.	.
13286	2217	1	Beat	beat	VB
13286	2217	2	up	up	RP
13286	2217	3	remainder	remainder	NN
13286	2217	4	of	of	IN
13286	2217	5	egg	egg	NN
13286	2217	6	with	with	IN
13286	2217	7	tablespoonful	tablespoonful	JJ
13286	2217	8	of	of	IN
13286	2217	9	water	water	NN
13286	2217	10	.	.	.
13286	2218	1	Roll	roll	NN
13286	2218	2	croquettes	croquette	VBZ
13286	2218	3	in	in	IN
13286	2218	4	fine	fine	JJ
13286	2218	5	breadcrumbs	breadcrumb	NNS
13286	2218	6	,	,	,
13286	2218	7	brush	brush	VBP
13286	2218	8	over	over	RP
13286	2218	9	with	with	IN
13286	2218	10	egg	egg	NN
13286	2218	11	,	,	,
13286	2218	12	and	and	CC
13286	2218	13	again	again	RB
13286	2218	14	roll	roll	VB
13286	2218	15	in	in	IN
13286	2218	16	crumbs	crumb	NNS
13286	2218	17	.	.	.
13286	2219	1	Fry	fry	NN
13286	2219	2	in	in	IN
13286	2219	3	hot	hot	JJ
13286	2219	4	Crisco	Crisco	NNP
13286	2219	5	to	to	IN
13286	2219	6	golden	golden	NNP
13286	2219	7	brown	brown	NNP
13286	2219	8	,	,	,
13286	2219	9	then	then	RB
13286	2219	10	drain	drain	VB
13286	2219	11	.	.	.
13286	2220	1	Crisco	Crisco	NNP
13286	2220	2	should	should	MD
13286	2220	3	be	be	VB
13286	2220	4	heated	heat	VBN
13286	2220	5	until	until	IN
13286	2220	6	a	a	DT
13286	2220	7	crumb	crumb	NN
13286	2220	8	of	of	IN
13286	2220	9	bread	bread	NN
13286	2220	10	becomes	become	VBZ
13286	2220	11	a	a	DT
13286	2220	12	golden	golden	JJ
13286	2220	13	brown	brown	NN
13286	2220	14	in	in	IN
13286	2220	15	forty	forty	CD
13286	2220	16	seconds	second	NNS
13286	2220	17	.	.	.
13286	2221	1	Serve	serve	VB
13286	2221	2	hot	hot	JJ
13286	2221	3	decorated	decorate	VBN
13286	2221	4	with	with	IN
13286	2221	5	parsley	parsley	NN
13286	2221	6	.	.	.
13286	2222	1	Sufficient	sufficient	JJ
13286	2222	2	for	for	IN
13286	2222	3	eight	eight	CD
13286	2222	4	croquettes	croquette	NNS
13286	2222	5	.	.	.
13286	2223	1	Potato	Potato	NNP
13286	2223	2	Sausage	Sausage	NNP
13286	2223	3	1/2	1/2	CD
13286	2223	4	cupful	cupful	JJ
13286	2223	5	Crisco	Crisco	NNP
13286	2223	6	1/4	1/4	CD
13286	2223	7	lb	lb	IN
13286	2223	8	.	.	.
13286	2224	1	chopped	chop	VBN
13286	2224	2	onions	onion	NNS
13286	2224	3	1/2	1/2	CD
13286	2224	4	lb	lb	XX
13286	2224	5	.	.	.
13286	2225	1	cold	cold	JJ
13286	2225	2	boiled	boil	VBN
13286	2225	3	mashed	mash	VBD
13286	2225	4	potatoes	potato	NNS
13286	2225	5	1/2	1/2	CD
13286	2225	6	lb	lb	XX
13286	2225	7	.	.	.
13286	2226	1	breadcrumbs	breadcrumb	VBZ
13286	2226	2	Salt	salt	NN
13286	2226	3	and	and	CC
13286	2226	4	pepper	pepper	NN
13286	2226	5	to	to	TO
13286	2226	6	taste	taste	NN
13286	2226	7	2	2	CD
13286	2226	8	beaten	beat	VBN
13286	2226	9	eggs	egg	NNS
13286	2226	10	Mix	mix	VB
13286	2226	11	all	all	DT
13286	2226	12	ingredients	ingredient	NNS
13286	2226	13	thoroughly	thoroughly	RB
13286	2226	14	well	well	VBP
13286	2226	15	together	together	RB
13286	2226	16	with	with	IN
13286	2226	17	wooden	wooden	JJ
13286	2226	18	spoon	spoon	NN
13286	2226	19	,	,	,
13286	2226	20	then	then	RB
13286	2226	21	form	form	VB
13286	2226	22	into	into	IN
13286	2226	23	sausages	sausage	NNS
13286	2226	24	;	;	:
13286	2226	25	tie	tie	VB
13286	2226	26	each	each	DT
13286	2226	27	well	well	RB
13286	2226	28	in	in	IN
13286	2226	29	cloth	cloth	NN
13286	2226	30	,	,	,
13286	2226	31	and	and	CC
13286	2226	32	boil	boil	VB
13286	2226	33	exactly	exactly	RB
13286	2226	34	as	as	IN
13286	2226	35	a	a	DT
13286	2226	36	roly	roly	JJ
13286	2226	37	-	-	HYPH
13286	2226	38	poly	poly	JJ
13286	2226	39	.	.	.
13286	2227	1	If	if	IN
13286	2227	2	not	not	RB
13286	2227	3	to	to	TO
13286	2227	4	be	be	VB
13286	2227	5	eaten	eat	VBN
13286	2227	6	when	when	WRB
13286	2227	7	newly	newly	RB
13286	2227	8	cooked	cook	VBN
13286	2227	9	,	,	,
13286	2227	10	put	put	VBN
13286	2227	11	aside	aside	RB
13286	2227	12	,	,	,
13286	2227	13	and	and	CC
13286	2227	14	untie	untie	NN
13286	2227	15	when	when	WRB
13286	2227	16	wanted	want	VBN
13286	2227	17	.	.	.
13286	2228	1	This	this	DT
13286	2228	2	sausage	sausage	NN
13286	2228	3	is	be	VBZ
13286	2228	4	also	also	RB
13286	2228	5	good	good	JJ
13286	2228	6	if	if	IN
13286	2228	7	oatmeal	oatmeal	NN
13286	2228	8	is	be	VBZ
13286	2228	9	added	add	VBN
13286	2228	10	instead	instead	RB
13286	2228	11	of	of	IN
13286	2228	12	breadcrumbs	breadcrumb	NNS
13286	2228	13	,	,	,
13286	2228	14	or	or	CC
13286	2228	15	it	-PRON-	PRP
13286	2228	16	may	may	MD
13286	2228	17	be	be	VB
13286	2228	18	made	make	VBN
13286	2228	19	half	half	JJ
13286	2228	20	oatmeal	oatmeal	NN
13286	2228	21	and	and	CC
13286	2228	22	half	half	NN
13286	2228	23	breadcrumbs	breadcrumb	NNS
13286	2228	24	.	.	.
13286	2229	1	Sufficient	sufficient	JJ
13286	2229	2	for	for	IN
13286	2229	3	twelve	twelve	CD
13286	2229	4	sausages	sausage	NNS
13286	2229	5	.	.	.
13286	2230	1	Potatoes	Potatoes	NNP
13286	2230	2	Sefton	Sefton	NNP
13286	2230	3	1	1	CD
13286	2230	4	tablespoonful	tablespoonful	JJ
13286	2230	5	Crisco	Crisco	NNP
13286	2230	6	3	3	CD
13286	2230	7	baked	bake	VBD
13286	2230	8	potatoes	potato	NNS
13286	2230	9	Salt	Salt	NNP
13286	2230	10	,	,	,
13286	2230	11	pepper	pepper	NN
13286	2230	12	,	,	,
13286	2230	13	and	and	CC
13286	2230	14	red	red	JJ
13286	2230	15	pepper	pepper	NN
13286	2230	16	to	to	TO
13286	2230	17	taste	taste	NN
13286	2230	18	1	1	CD
13286	2230	19	yolk	yolk	NN
13286	2230	20	of	of	IN
13286	2230	21	egg	egg	NN
13286	2230	22	1	1	CD
13286	2230	23	tablespoonful	tablespoonful	JJ
13286	2230	24	cream	cream	NN
13286	2230	25	Chopped	chop	VBN
13286	2230	26	parsley	parsley	NN
13286	2230	27	Watercress	Watercress	NNP
13286	2230	28	Split	Split	NNP
13286	2230	29	potatoes	potato	NNS
13286	2230	30	in	in	IN
13286	2230	31	halves	half	NNS
13286	2230	32	lengthways	lengthway	NNS
13286	2230	33	.	.	.
13286	2231	1	Scoop	scoop	VB
13286	2231	2	out	out	RP
13286	2231	3	centers	center	NNS
13286	2231	4	,	,	,
13286	2231	5	rub	rub	VB
13286	2231	6	them	-PRON-	PRP
13286	2231	7	through	through	IN
13286	2231	8	a	a	DT
13286	2231	9	sieve	sieve	NN
13286	2231	10	,	,	,
13286	2231	11	add	add	VB
13286	2231	12	seasonings	seasoning	NNS
13286	2231	13	,	,	,
13286	2231	14	melted	melt	VBD
13286	2231	15	Crisco	Crisco	NNP
13286	2231	16	,	,	,
13286	2231	17	yolk	yolk	NNP
13286	2231	18	of	of	IN
13286	2231	19	egg	egg	NNP
13286	2231	20	,	,	,
13286	2231	21	and	and	CC
13286	2231	22	cream	cream	NN
13286	2231	23	.	.	.
13286	2232	1	Beat	beat	VB
13286	2232	2	well	well	RB
13286	2232	3	till	till	IN
13286	2232	4	light	light	NN
13286	2232	5	,	,	,
13286	2232	6	then	then	RB
13286	2232	7	put	put	VB
13286	2232	8	mixture	mixture	NN
13286	2232	9	into	into	IN
13286	2232	10	forcing	force	VBG
13286	2232	11	bag	bag	NN
13286	2232	12	with	with	IN
13286	2232	13	tube	tube	NN
13286	2232	14	,	,	,
13286	2232	15	force	force	NN
13286	2232	16	into	into	IN
13286	2232	17	potato	potato	NN
13286	2232	18	cases	case	NNS
13286	2232	19	which	which	WDT
13286	2232	20	should	should	MD
13286	2232	21	be	be	VB
13286	2232	22	dried	dry	VBN
13286	2232	23	.	.	.
13286	2233	1	Heat	heat	NN
13286	2233	2	in	in	IN
13286	2233	3	moderate	moderate	JJ
13286	2233	4	oven	oven	NN
13286	2233	5	.	.	.
13286	2234	1	Sprinkle	sprinkle	VB
13286	2234	2	a	a	DT
13286	2234	3	little	little	JJ
13286	2234	4	chopped	chopped	JJ
13286	2234	5	parsley	parsley	NN
13286	2234	6	on	on	IN
13286	2234	7	top	top	NN
13286	2234	8	and	and	CC
13286	2234	9	serve	serve	VBP
13286	2234	10	decorated	decorate	VBN
13286	2234	11	with	with	IN
13286	2234	12	watercress	watercress	NN
13286	2234	13	.	.	.
13286	2235	1	Sufficient	sufficient	JJ
13286	2235	2	for	for	IN
13286	2235	3	three	three	CD
13286	2235	4	potatoes	potato	NNS
13286	2235	5	.	.	.
13286	2236	1	Rice	rice	VB
13286	2236	2	a	a	FW
13286	2236	3	la	la	FW
13286	2236	4	Maigre	Maigre	NNP
13286	2236	5	4	4	CD
13286	2236	6	tablespoonfuls	tablespoonful	VBZ
13286	2236	7	Crisco	Crisco	NNP
13286	2236	8	1	1	CD
13286	2236	9	grated	grate	VBD
13286	2236	10	shallot	shallot	NN
13286	2236	11	1/2	1/2	CD
13286	2236	12	cupful	cupful	JJ
13286	2236	13	boiled	boil	VBN
13286	2236	14	rice	rice	NN
13286	2236	15	4	4	CD
13286	2236	16	chopped	chop	VBD
13286	2236	17	hard	hard	RB
13286	2236	18	-	-	HYPH
13286	2236	19	cooked	cook	VBN
13286	2236	20	eggs	egg	NNS
13286	2236	21	1	1	CD
13286	2236	22	tablespoonful	tablespoonful	JJ
13286	2236	23	white	white	JJ
13286	2236	24	sauce	sauce	NN
13286	2236	25	1	1	CD
13286	2236	26	raw	raw	JJ
13286	2236	27	egg	egg	NN
13286	2236	28	1	1	CD
13286	2236	29	cupful	cupful	JJ
13286	2236	30	thick	thick	JJ
13286	2236	31	tomato	tomato	NN
13286	2236	32	sauce	sauce	NN
13286	2236	33	Salt	salt	NN
13286	2236	34	,	,	,
13286	2236	35	pepper	pepper	NN
13286	2236	36	,	,	,
13286	2236	37	and	and	CC
13286	2236	38	paprika	paprika	NNP
13286	2236	39	to	to	TO
13286	2236	40	taste	taste	VB
13286	2236	41	3	3	CD
13286	2236	42	baked	baked	JJ
13286	2236	43	tomatoes	tomato	NNS
13286	2236	44	1	1	CD
13286	2236	45	tablespoonful	tablespoonful	JJ
13286	2236	46	chopped	chop	VBN
13286	2236	47	parsley	parsley	NN
13286	2236	48	Fry	Fry	NNP
13286	2236	49	shallot	shallot	NN
13286	2236	50	in	in	IN
13286	2236	51	Crisco	Crisco	NNP
13286	2236	52	,	,	,
13286	2236	53	then	then	RB
13286	2236	54	add	add	VB
13286	2236	55	rice	rice	NN
13286	2236	56	,	,	,
13286	2236	57	two	two	CD
13286	2236	58	of	of	IN
13286	2236	59	the	the	DT
13286	2236	60	hard	hard	RB
13286	2236	61	-	-	HYPH
13286	2236	62	cooked	cook	VBN
13286	2236	63	eggs	egg	NNS
13286	2236	64	,	,	,
13286	2236	65	white	white	JJ
13286	2236	66	sauce	sauce	NN
13286	2236	67	,	,	,
13286	2236	68	raw	raw	JJ
13286	2236	69	yolk	yolk	NN
13286	2236	70	of	of	IN
13286	2236	71	egg	egg	NN
13286	2236	72	,	,	,
13286	2236	73	and	and	CC
13286	2236	74	seasonings	seasoning	NNS
13286	2236	75	.	.	.
13286	2237	1	Stir	stir	VB
13286	2237	2	over	over	IN
13286	2237	3	fire	fire	NN
13286	2237	4	till	till	IN
13286	2237	5	very	very	RB
13286	2237	6	hot	hot	JJ
13286	2237	7	,	,	,
13286	2237	8	then	then	RB
13286	2237	9	turn	turn	VB
13286	2237	10	out	out	RP
13286	2237	11	on	on	IN
13286	2237	12	to	to	IN
13286	2237	13	hot	hot	JJ
13286	2237	14	dish	dish	NN
13286	2237	15	;	;	:
13286	2237	16	pour	pour	VB
13286	2237	17	over	over	IN
13286	2237	18	tomato	tomato	NN
13286	2237	19	sauce	sauce	NN
13286	2237	20	,	,	,
13286	2237	21	sprinkle	sprinkle	VB
13286	2237	22	with	with	IN
13286	2237	23	parsley	parsley	NN
13286	2237	24	and	and	CC
13286	2237	25	garnish	garnish	VB
13286	2237	26	with	with	IN
13286	2237	27	remainder	remainder	NN
13286	2237	28	of	of	IN
13286	2237	29	eggs	egg	NNS
13286	2237	30	,	,	,
13286	2237	31	and	and	CC
13286	2237	32	baked	bake	VBD
13286	2237	33	tomatoes	tomato	NNS
13286	2237	34	.	.	.
13286	2238	1	Rhubarb	Rhubarb	NNP
13286	2238	2	Pudding	Pudding	NNP
13286	2238	3	4	4	CD
13286	2238	4	tablespoonfuls	tablespoonful	NNS
13286	2238	5	Crisco	Crisco	NNP
13286	2238	6	4	4	CD
13286	2238	7	tablespoonfuls	tablespoonful	NNS
13286	2238	8	sugar	sugar	NN
13286	2238	9	2	2	CD
13286	2238	10	eggs	egg	NNS
13286	2238	11	1	1	CD
13286	2238	12	lemon	lemon	NN
13286	2238	13	1/2	1/2	CD
13286	2238	14	cupful	cupful	JJ
13286	2238	15	flour	flour	NN
13286	2238	16	1	1	CD
13286	2238	17	cupful	cupful	JJ
13286	2238	18	stewed	stew	VBN
13286	2238	19	rhubarb	rhubarb	NN
13286	2238	20	1/2	1/2	CD
13286	2238	21	teaspoonful	teaspoonful	JJ
13286	2238	22	salt	salt	NN
13286	2238	23	Few	few	JJ
13286	2238	24	breadcrumbs	breadcrumb	VBZ
13286	2238	25	Crisco	Crisco	NNP
13286	2238	26	a	a	DT
13286	2238	27	pudding	pudding	JJ
13286	2238	28	dish	dish	NN
13286	2238	29	and	and	CC
13286	2238	30	dust	dust	NN
13286	2238	31	it	-PRON-	PRP
13286	2238	32	over	over	RP
13286	2238	33	with	with	IN
13286	2238	34	breadcrumbs	breadcrumb	NNS
13286	2238	35	.	.	.
13286	2239	1	Put	put	JJ
13286	2239	2	layer	layer	NN
13286	2239	3	of	of	IN
13286	2239	4	breadcrumbs	breadcrumb	NNS
13286	2239	5	at	at	IN
13286	2239	6	bottom	bottom	NN
13286	2239	7	,	,	,
13286	2239	8	then	then	RB
13286	2239	9	spread	spread	VBD
13286	2239	10	in	in	IN
13286	2239	11	rhubarb	rhubarb	NNP
13286	2239	12	.	.	.
13286	2240	1	Beat	beat	VB
13286	2240	2	Crisco	Crisco	NNP
13286	2240	3	and	and	CC
13286	2240	4	sugar	sugar	NN
13286	2240	5	till	till	IN
13286	2240	6	creamy	creamy	NNP
13286	2240	7	,	,	,
13286	2240	8	beat	beat	VBN
13286	2240	9	in	in	IN
13286	2240	10	yolks	yolk	NNS
13286	2240	11	of	of	IN
13286	2240	12	eggs	egg	NNS
13286	2240	13	,	,	,
13286	2240	14	add	add	VB
13286	2240	15	grated	grate	VBN
13286	2240	16	rind	rind	NN
13286	2240	17	of	of	IN
13286	2240	18	lemon	lemon	NN
13286	2240	19	,	,	,
13286	2240	20	sift	sift	VBP
13286	2240	21	in	in	IN
13286	2240	22	flour	flour	NN
13286	2240	23	and	and	CC
13286	2240	24	salt	salt	NN
13286	2240	25	.	.	.
13286	2241	1	Spread	spread	VB
13286	2241	2	this	this	DT
13286	2241	3	mixture	mixture	NN
13286	2241	4	over	over	IN
13286	2241	5	rhubarb	rhubarb	VB
13286	2241	6	and	and	CC
13286	2241	7	bake	bake	VB
13286	2241	8	in	in	RP
13286	2241	9	moderate	moderate	JJ
13286	2241	10	oven	oven	JJ
13286	2241	11	twenty	twenty	CD
13286	2241	12	minutes	minute	NNS
13286	2241	13	.	.	.
13286	2242	1	Beat	beat	VB
13286	2242	2	up	up	RP
13286	2242	3	whites	white	NNS
13286	2242	4	of	of	IN
13286	2242	5	eggs	egg	NNS
13286	2242	6	to	to	TO
13286	2242	7	stiff	stiff	JJ
13286	2242	8	froth	froth	NN
13286	2242	9	,	,	,
13286	2242	10	add	add	VB
13286	2242	11	one	one	CD
13286	2242	12	tablespoonful	tablespoonful	NN
13286	2242	13	of	of	IN
13286	2242	14	sifted	sifted	JJ
13286	2242	15	sugar	sugar	NN
13286	2242	16	and	and	CC
13286	2242	17	half	half	JJ
13286	2242	18	teaspoonful	teaspoonful	JJ
13286	2242	19	lemon	lemon	NN
13286	2242	20	juice	juice	NN
13286	2242	21	.	.	.
13286	2243	1	Drop	drop	VB
13286	2243	2	in	in	IN
13286	2243	3	spoonfuls	spoonful	NNS
13286	2243	4	on	on	IN
13286	2243	5	top	top	NN
13286	2243	6	of	of	IN
13286	2243	7	pudding	pudding	NN
13286	2243	8	and	and	CC
13286	2243	9	return	return	NN
13286	2243	10	to	to	IN
13286	2243	11	oven	oven	NNP
13286	2243	12	to	to	TO
13286	2243	13	brown	brown	VB
13286	2243	14	lightly	lightly	RB
13286	2243	15	.	.	.
13286	2244	1	Spanish	Spanish	NNP
13286	2244	2	Rice	Rice	NNP
13286	2244	3	1/2	1/2	CD
13286	2244	4	cup	cup	NN
13286	2244	5	Crisco	Crisco	NNP
13286	2244	6	1/2	1/2	CD
13286	2244	7	cupful	cupful	JJ
13286	2244	8	grated	grate	VBN
13286	2244	9	cheese	cheese	NN
13286	2244	10	6	6	CD
13286	2244	11	tablespoonfuls	tablespoonful	NNS
13286	2244	12	rice	rice	NN
13286	2244	13	1	1	CD
13286	2244	14	can	can	MD
13286	2244	15	tomatoes	tomato	NNS
13286	2244	16	5	5	CD
13286	2244	17	small	small	JJ
13286	2244	18	onions	onion	NNS
13286	2244	19	1	1	CD
13286	2244	20	cupful	cupful	JJ
13286	2244	21	hot	hot	JJ
13286	2244	22	water	water	NN
13286	2244	23	Salt	Salt	NNP
13286	2244	24	and	and	CC
13286	2244	25	red	red	JJ
13286	2244	26	pepper	pepper	NN
13286	2244	27	to	to	TO
13286	2244	28	taste	taste	VB
13286	2244	29	1/4	1/4	CD
13286	2244	30	cupful	cupful	JJ
13286	2244	31	chopped	chop	VBN
13286	2244	32	olives	olive	VBZ
13286	2244	33	Wash	Wash	NNP
13286	2244	34	rice	rice	NN
13286	2244	35	and	and	CC
13286	2244	36	put	put	VBD
13286	2244	37	it	-PRON-	PRP
13286	2244	38	in	in	IN
13286	2244	39	bowl	bowl	NN
13286	2244	40	,	,	,
13286	2244	41	add	add	VB
13286	2244	42	Crisco	Crisco	NNP
13286	2244	43	,	,	,
13286	2244	44	seasonings	seasoning	NNS
13286	2244	45	,	,	,
13286	2244	46	cheese	cheese	NN
13286	2244	47	,	,	,
13286	2244	48	hot	hot	JJ
13286	2244	49	water	water	NN
13286	2244	50	,	,	,
13286	2244	51	tomatoes	tomato	NNS
13286	2244	52	,	,	,
13286	2244	53	olives	olive	NNS
13286	2244	54	,	,	,
13286	2244	55	and	and	CC
13286	2244	56	onions	onion	NNS
13286	2244	57	cut	cut	VBD
13286	2244	58	in	in	IN
13286	2244	59	small	small	JJ
13286	2244	60	pieces	piece	NNS
13286	2244	61	.	.	.
13286	2245	1	Turn	turn	VB
13286	2245	2	into	into	IN
13286	2245	3	a	a	DT
13286	2245	4	Criscoed	Criscoed	NNP
13286	2245	5	fireproof	fireproof	JJ
13286	2245	6	dish	dish	NN
13286	2245	7	and	and	CC
13286	2245	8	bake	bake	NN
13286	2245	9	in	in	RP
13286	2245	10	moderate	moderate	JJ
13286	2245	11	oven	oven	NNP
13286	2245	12	one	one	CD
13286	2245	13	hour	hour	NN
13286	2245	14	,	,	,
13286	2245	15	or	or	CC
13286	2245	16	until	until	IN
13286	2245	17	rice	rice	NN
13286	2245	18	is	be	VBZ
13286	2245	19	tender	tender	JJ
13286	2245	20	.	.	.
13286	2246	1	Timbale	Timbale	NNP
13286	2246	2	Molds	Molds	NNP
13286	2246	3	1	1	CD
13286	2246	4	teaspoonful	teaspoonful	JJ
13286	2246	5	melted	melt	VBN
13286	2246	6	Crisco	Crisco	NNP
13286	2246	7	3/4	3/4	CD
13286	2246	8	cupful	cupful	JJ
13286	2246	9	flour	flour	NN
13286	2246	10	1	1	CD
13286	2246	11	egg	egg	NN
13286	2246	12	1/2	1/2	CD
13286	2246	13	teaspoonful	teaspoonful	JJ
13286	2246	14	salt	salt	NN
13286	2246	15	1/2	1/2	CD
13286	2246	16	cupful	cupful	JJ
13286	2246	17	milk	milk	NN
13286	2246	18	Sift	Sift	NNP
13286	2246	19	flour	flour	NN
13286	2246	20	and	and	CC
13286	2246	21	salt	salt	NN
13286	2246	22	into	into	IN
13286	2246	23	bowl	bowl	NN
13286	2246	24	,	,	,
13286	2246	25	add	add	VB
13286	2246	26	egg	egg	NN
13286	2246	27	well	well	RB
13286	2246	28	beaten	beat	VBN
13286	2246	29	,	,	,
13286	2246	30	milk	milk	NN
13286	2246	31	and	and	CC
13286	2246	32	Crisco	Crisco	NNP
13286	2246	33	.	.	.
13286	2247	1	Beat	beat	VB
13286	2247	2	five	five	CD
13286	2247	3	minutes	minute	NNS
13286	2247	4	then	then	RB
13286	2247	5	strain	strain	VBP
13286	2247	6	into	into	IN
13286	2247	7	cup	cup	NN
13286	2247	8	.	.	.
13286	2248	1	Have	have	VB
13286	2248	2	kettle	kettle	NN
13286	2248	3	of	of	IN
13286	2248	4	Crisco	Crisco	NNP
13286	2248	5	on	on	IN
13286	2248	6	fire	fire	NN
13286	2248	7	and	and	CC
13286	2248	8	heat	heat	NN
13286	2248	9	until	until	IN
13286	2248	10	cube	cube	NN
13286	2248	11	of	of	IN
13286	2248	12	bread	bread	NN
13286	2248	13	will	will	MD
13286	2248	14	become	become	VB
13286	2248	15	golden	golden	NNP
13286	2248	16	brown	brown	NNP
13286	2248	17	in	in	IN
13286	2248	18	sixty	sixty	CD
13286	2248	19	seconds	second	NNS
13286	2248	20	.	.	.
13286	2249	1	Heat	heat	NN
13286	2249	2	timbale	timbale	JJ
13286	2249	3	iron	iron	NN
13286	2249	4	in	in	IN
13286	2249	5	hot	hot	JJ
13286	2249	6	Crisco	Crisco	NNP
13286	2249	7	,	,	,
13286	2249	8	let	let	VB
13286	2249	9	stand	stand	VB
13286	2249	10	two	two	CD
13286	2249	11	or	or	CC
13286	2249	12	three	three	CD
13286	2249	13	minutes	minute	NNS
13286	2249	14	,	,	,
13286	2249	15	then	then	RB
13286	2249	16	drain	drain	VB
13286	2249	17	and	and	CC
13286	2249	18	dip	dip	VB
13286	2249	19	into	into	IN
13286	2249	20	batter	batter	NN
13286	2249	21	to	to	IN
13286	2249	22	half	half	JJ
13286	2249	23	inch	inch	NN
13286	2249	24	of	of	IN
13286	2249	25	top	top	NN
13286	2249	26	of	of	IN
13286	2249	27	iron	iron	NN
13286	2249	28	;	;	:
13286	2249	29	submerge	submerge	NN
13286	2249	30	in	in	IN
13286	2249	31	Crisco	Crisco	NNP
13286	2249	32	and	and	CC
13286	2249	33	fry	fry	NN
13286	2249	34	until	until	IN
13286	2249	35	batter	batter	NN
13286	2249	36	is	be	VBZ
13286	2249	37	crisp	crisp	JJ
13286	2249	38	and	and	CC
13286	2249	39	lightly	lightly	RB
13286	2249	40	browned	brown	VBN
13286	2249	41	.	.	.
13286	2250	1	Remove	remove	VB
13286	2250	2	from	from	IN
13286	2250	3	iron	iron	NN
13286	2250	4	and	and	CC
13286	2250	5	drain	drain	VB
13286	2250	6	on	on	IN
13286	2250	7	paper	paper	NN
13286	2250	8	.	.	.
13286	2251	1	If	if	IN
13286	2251	2	batter	batter	NN
13286	2251	3	does	do	VBZ
13286	2251	4	not	not	RB
13286	2251	5	cling	cling	VB
13286	2251	6	to	to	IN
13286	2251	7	iron	iron	NN
13286	2251	8	,	,	,
13286	2251	9	then	then	RB
13286	2251	10	iron	iron	NN
13286	2251	11	is	be	VBZ
13286	2251	12	not	not	RB
13286	2251	13	hot	hot	JJ
13286	2251	14	enough	enough	RB
13286	2251	15	.	.	.
13286	2252	1	If	if	IN
13286	2252	2	Crisco	Crisco	NNP
13286	2252	3	sizzles	sizzle	VBZ
13286	2252	4	considerably	considerably	RB
13286	2252	5	,	,	,
13286	2252	6	and	and	CC
13286	2252	7	batter	batter	NN
13286	2252	8	case	case	NN
13286	2252	9	spreads	spread	VBZ
13286	2252	10	out	out	RP
13286	2252	11	and	and	CC
13286	2252	12	drops	drop	NNS
13286	2252	13	from	from	IN
13286	2252	14	the	the	DT
13286	2252	15	iron	iron	NN
13286	2252	16	,	,	,
13286	2252	17	mold	mold	NN
13286	2252	18	is	be	VBZ
13286	2252	19	too	too	RB
13286	2252	20	hot	hot	JJ
13286	2252	21	.	.	.
13286	2253	1	If	if	IN
13286	2253	2	iron	iron	NN
13286	2253	3	is	be	VBZ
13286	2253	4	lowered	lower	VBN
13286	2253	5	too	too	RB
13286	2253	6	far	far	RB
13286	2253	7	into	into	IN
13286	2253	8	batter	batter	NN
13286	2253	9	the	the	DT
13286	2253	10	case	case	NN
13286	2253	11	will	will	MD
13286	2253	12	come	come	VB
13286	2253	13	over	over	IN
13286	2253	14	top	top	NN
13286	2253	15	of	of	IN
13286	2253	16	iron	iron	NN
13286	2253	17	and	and	CC
13286	2253	18	be	be	VB
13286	2253	19	difficult	difficult	JJ
13286	2253	20	to	to	TO
13286	2253	21	remove	remove	VB
13286	2253	22	.	.	.
13286	2254	1	Creamed	creamed	JJ
13286	2254	2	dishes	dish	NNS
13286	2254	3	of	of	IN
13286	2254	4	all	all	DT
13286	2254	5	kinds	kind	NNS
13286	2254	6	can	can	MD
13286	2254	7	be	be	VB
13286	2254	8	served	serve	VBN
13286	2254	9	in	in	IN
13286	2254	10	these	these	DT
13286	2254	11	cases	case	NNS
13286	2254	12	.	.	.
13286	2255	1	Cold	Cold	NNP
13286	2255	2	custards	custard	NNS
13286	2255	3	,	,	,
13286	2255	4	cooked	cook	VBN
13286	2255	5	vegetables	vegetable	NNS
13286	2255	6	,	,	,
13286	2255	7	fruits	fruit	NNS
13286	2255	8	or	or	CC
13286	2255	9	ices	ice	NNS
13286	2255	10	may	may	MD
13286	2255	11	be	be	VB
13286	2255	12	also	also	RB
13286	2255	13	served	serve	VBN
13286	2255	14	in	in	IN
13286	2255	15	the	the	DT
13286	2255	16	cases	case	NNS
13286	2255	17	.	.	.
13286	2256	1	Sufficient	sufficient	JJ
13286	2256	2	for	for	IN
13286	2256	3	forty	forty	CD
13286	2256	4	cases	case	NNS
13286	2256	5	.	.	.
13286	2257	1	Vegetable	Vegetable	NNP
13286	2257	2	Pie	Pie	NNP
13286	2257	3	1/4	1/4	CD
13286	2257	4	cupful	cupful	JJ
13286	2257	5	melted	melt	VBN
13286	2257	6	Crisco	Crisco	NNP
13286	2257	7	6	6	CD
13286	2257	8	potatoes	potato	NNS
13286	2257	9	2	2	CD
13286	2257	10	carrots	carrot	NNS
13286	2257	11	1	1	CD
13286	2257	12	parsnip	parsnip	NN
13286	2257	13	1/2	1/2	CD
13286	2257	14	head	head	NN
13286	2257	15	celery	celery	NN
13286	2257	16	1	1	CD
13286	2257	17	cupful	cupful	JJ
13286	2257	18	peas	pea	NNS
13286	2257	19	1	1	CD
13286	2257	20	egg	egg	NN
13286	2257	21	1	1	CD
13286	2257	22	cupful	cupful	JJ
13286	2257	23	sliced	sliced	JJ
13286	2257	24	beans	bean	NNS
13286	2257	25	2	2	CD
13286	2257	26	onions	onion	NNS
13286	2257	27	4	4	CD
13286	2257	28	tomatoes	tomato	NNS
13286	2257	29	Pepper	pepper	NN
13286	2257	30	and	and	CC
13286	2257	31	salt	salt	NN
13286	2257	32	to	to	TO
13286	2257	33	taste	taste	VB
13286	2257	34	Sufficient	sufficient	JJ
13286	2257	35	white	white	JJ
13286	2257	36	vegetable	vegetable	NN
13286	2257	37	stock	stock	NN
13286	2257	38	to	to	TO
13286	2257	39	cover	cover	VB
13286	2257	40	1	1	CD
13286	2257	41	teaspoonful	teaspoonful	JJ
13286	2257	42	powdered	powdered	JJ
13286	2257	43	herbs	herb	NNS
13286	2257	44	Peel	peel	VB
13286	2257	45	and	and	CC
13286	2257	46	slice	slice	VB
13286	2257	47	potatoes	potato	NNS
13286	2257	48	and	and	CC
13286	2257	49	partly	partly	RB
13286	2257	50	boil	boil	VB
13286	2257	51	them	-PRON-	PRP
13286	2257	52	.	.	.
13286	2258	1	Then	then	RB
13286	2258	2	prepare	prepare	VB
13286	2258	3	parsnip	parsnip	NN
13286	2258	4	,	,	,
13286	2258	5	carrots	carrot	NNS
13286	2258	6	,	,	,
13286	2258	7	celery	celery	NN
13286	2258	8	and	and	CC
13286	2258	9	onions	onion	NNS
13286	2258	10	,	,	,
13286	2258	11	and	and	CC
13286	2258	12	cook	cook	VB
13286	2258	13	them	-PRON-	PRP
13286	2258	14	for	for	IN
13286	2258	15	fifteen	fifteen	CD
13286	2258	16	minutes	minute	NNS
13286	2258	17	.	.	.
13286	2259	1	Grease	grease	VB
13286	2259	2	large	large	JJ
13286	2259	3	fireproof	fireproof	JJ
13286	2259	4	dish	dish	NN
13286	2259	5	and	and	CC
13286	2259	6	place	place	NN
13286	2259	7	in	in	IN
13286	2259	8	all	all	DT
13286	2259	9	vegetables	vegetable	NNS
13286	2259	10	in	in	IN
13286	2259	11	layers	layer	NNS
13286	2259	12	,	,	,
13286	2259	13	with	with	IN
13286	2259	14	herbs	herb	NNS
13286	2259	15	,	,	,
13286	2259	16	Crisco	Crisco	NNP
13286	2259	17	,	,	,
13286	2259	18	salt	salt	NN
13286	2259	19	and	and	CC
13286	2259	20	pepper	pepper	NN
13286	2259	21	to	to	IN
13286	2259	22	taste	taste	NN
13286	2259	23	.	.	.
13286	2260	1	Pour	pour	VB
13286	2260	2	in	in	IN
13286	2260	3	white	white	JJ
13286	2260	4	stock	stock	NN
13286	2260	5	,	,	,
13286	2260	6	cover	cover	VBP
13286	2260	7	with	with	IN
13286	2260	8	layer	layer	NN
13286	2260	9	of	of	IN
13286	2260	10	sliced	sliced	JJ
13286	2260	11	potatoes	potato	NNS
13286	2260	12	and	and	CC
13286	2260	13	bake	bake	NN
13286	2260	14	in	in	IN
13286	2260	15	moderate	moderate	JJ
13286	2260	16	oven	oven	NNP
13286	2260	17	for	for	IN
13286	2260	18	one	one	CD
13286	2260	19	and	and	CC
13286	2260	20	a	a	DT
13286	2260	21	half	half	NN
13286	2260	22	hours	hour	NNS
13286	2260	23	.	.	.
13286	2261	1	Sufficient	sufficient	JJ
13286	2261	2	for	for	IN
13286	2261	3	one	one	CD
13286	2261	4	large	large	JJ
13286	2261	5	savory	savory	JJ
13286	2261	6	pie	pie	NN
13286	2261	7	.	.	.
13286	2262	1	[	[	-LRB-
13286	2262	2	Illustration	illustration	NN
13286	2262	3	]	]	-RRB-
13286	2262	4	EGGS	EGGS	NNP
13286	2262	5	[	[	-LRB-
13286	2262	6	Illustration	illustration	NN
13286	2262	7	]	]	-RRB-
13286	2262	8	When	when	WRB
13286	2262	9	there	there	EX
13286	2262	10	is	be	VBZ
13286	2262	11	any	any	DT
13286	2262	12	doubt	doubt	NN
13286	2262	13	as	as	IN
13286	2262	14	to	to	IN
13286	2262	15	the	the	DT
13286	2262	16	freshness	freshness	NN
13286	2262	17	of	of	IN
13286	2262	18	eggs	egg	NNS
13286	2262	19	,	,	,
13286	2262	20	they	-PRON-	PRP
13286	2262	21	may	may	MD
13286	2262	22	be	be	VB
13286	2262	23	tested	test	VBN
13286	2262	24	in	in	IN
13286	2262	25	various	various	JJ
13286	2262	26	ways	way	NNS
13286	2262	27	.	.	.
13286	2263	1	Quite	quite	JJ
13286	2263	2	fresh	fresh	JJ
13286	2263	3	eggs	egg	NNS
13286	2263	4	will	will	MD
13286	2263	5	sink	sink	VB
13286	2263	6	in	in	IN
13286	2263	7	a	a	DT
13286	2263	8	strong	strong	JJ
13286	2263	9	brine	brine	NN
13286	2263	10	,	,	,
13286	2263	11	and	and	CC
13286	2263	12	as	as	IN
13286	2263	13	they	-PRON-	PRP
13286	2263	14	become	become	VBP
13286	2263	15	stale	stale	JJ
13286	2263	16	they	-PRON-	PRP
13286	2263	17	remain	remain	VBP
13286	2263	18	suspended	suspend	VBN
13286	2263	19	at	at	IN
13286	2263	20	different	different	JJ
13286	2263	21	depths	depth	NNS
13286	2263	22	in	in	IN
13286	2263	23	the	the	DT
13286	2263	24	brine	brine	NN
13286	2263	25	,	,	,
13286	2263	26	until	until	IN
13286	2263	27	an	an	DT
13286	2263	28	absolutely	absolutely	RB
13286	2263	29	stale	stale	JJ
13286	2263	30	egg	egg	NN
13286	2263	31	will	will	MD
13286	2263	32	float	float	VB
13286	2263	33	.	.	.
13286	2264	1	Successful	successful	JJ
13286	2264	2	preservation	preservation	NN
13286	2264	3	depends	depend	VBZ
13286	2264	4	in	in	IN
13286	2264	5	a	a	DT
13286	2264	6	great	great	JJ
13286	2264	7	measure	measure	NN
13286	2264	8	upon	upon	IN
13286	2264	9	the	the	DT
13286	2264	10	condition	condition	NN
13286	2264	11	of	of	IN
13286	2264	12	the	the	DT
13286	2264	13	egg	egg	NN
13286	2264	14	at	at	IN
13286	2264	15	the	the	DT
13286	2264	16	time	time	NN
13286	2264	17	of	of	IN
13286	2264	18	preserving	preserve	VBG
13286	2264	19	.	.	.
13286	2265	1	Different	different	JJ
13286	2265	2	methods	method	NNS
13286	2265	3	of	of	IN
13286	2265	4	preserving	preserve	VBG
13286	2265	5	all	all	DT
13286	2265	6	aim	aim	NN
13286	2265	7	at	at	IN
13286	2265	8	the	the	DT
13286	2265	9	same	same	JJ
13286	2265	10	thing	thing	NN
13286	2265	11	,	,	,
13286	2265	12	namely	namely	RB
13286	2265	13	,	,	,
13286	2265	14	at	at	IN
13286	2265	15	coating	coat	VBG
13286	2265	16	the	the	DT
13286	2265	17	porous	porous	JJ
13286	2265	18	shell	shell	NN
13286	2265	19	with	with	IN
13286	2265	20	some	some	DT
13286	2265	21	substance	substance	NN
13286	2265	22	which	which	WDT
13286	2265	23	will	will	MD
13286	2265	24	prevent	prevent	VB
13286	2265	25	the	the	DT
13286	2265	26	air	air	NN
13286	2265	27	entering	enter	VBG
13286	2265	28	and	and	CC
13286	2265	29	setting	set	VBG
13286	2265	30	up	up	RP
13286	2265	31	decomposition	decomposition	NN
13286	2265	32	.	.	.
13286	2266	1	See	see	VB
13286	2266	2	page	page	NN
13286	2266	3	30	30	CD
13286	2266	4	.	.	.
13286	2267	1	When	when	WRB
13286	2267	2	used	use	VBN
13286	2267	3	as	as	IN
13286	2267	4	food	food	NN
13286	2267	5	,	,	,
13286	2267	6	eggs	egg	NNS
13286	2267	7	should	should	MD
13286	2267	8	be	be	VB
13286	2267	9	cooked	cook	VBN
13286	2267	10	at	at	IN
13286	2267	11	a	a	DT
13286	2267	12	low	low	JJ
13286	2267	13	temperature	temperature	NN
13286	2267	14	--	--	:
13286	2267	15	about	about	IN
13286	2267	16	160Â	160â	CD
13286	2267	17	°	°	,
13286	2267	18	F.	F.	NNP
13286	2267	19	,	,	,
13286	2267	20	or	or	CC
13286	2267	21	if	if	IN
13286	2267	22	in	in	IN
13286	2267	23	the	the	DT
13286	2267	24	shell	shell	NN
13286	2267	25	at	at	IN
13286	2267	26	about	about	IN
13286	2267	27	180Â	180â	CD
13286	2267	28	°	°	,
13286	2267	29	F.	F.	NNP
13286	2267	30	The	the	DT
13286	2267	31	time	time	NN
13286	2267	32	varies	vary	VBZ
13286	2267	33	with	with	IN
13286	2267	34	the	the	DT
13286	2267	35	size	size	NN
13286	2267	36	of	of	IN
13286	2267	37	the	the	DT
13286	2267	38	egg	egg	NN
13286	2267	39	,	,	,
13286	2267	40	from	from	IN
13286	2267	41	two	two	CD
13286	2267	42	and	and	CC
13286	2267	43	a	a	DT
13286	2267	44	half	half	NN
13286	2267	45	minutes	minute	NNS
13286	2267	46	for	for	IN
13286	2267	47	poaching	poach	VBG
13286	2267	48	a	a	DT
13286	2267	49	medium	medium	JJ
13286	2267	50	-	-	HYPH
13286	2267	51	sized	sized	JJ
13286	2267	52	egg	egg	NN
13286	2267	53	to	to	IN
13286	2267	54	four	four	CD
13286	2267	55	and	and	CC
13286	2267	56	a	a	DT
13286	2267	57	half	half	NN
13286	2267	58	minutes	minute	NNS
13286	2267	59	for	for	IN
13286	2267	60	boiling	boil	VBG
13286	2267	61	a	a	DT
13286	2267	62	large	large	JJ
13286	2267	63	one	one	NN
13286	2267	64	.	.	.
13286	2268	1	If	if	IN
13286	2268	2	too	too	RB
13286	2268	3	much	much	JJ
13286	2268	4	cooked	cook	VBN
13286	2268	5	,	,	,
13286	2268	6	or	or	CC
13286	2268	7	at	at	IN
13286	2268	8	too	too	RB
13286	2268	9	high	high	JJ
13286	2268	10	a	a	DT
13286	2268	11	temperature	temperature	NN
13286	2268	12	,	,	,
13286	2268	13	the	the	DT
13286	2268	14	white	white	JJ
13286	2268	15	becomes	become	VBZ
13286	2268	16	tough	tough	JJ
13286	2268	17	,	,	,
13286	2268	18	hard	hard	JJ
13286	2268	19	,	,	,
13286	2268	20	and	and	CC
13286	2268	21	to	to	IN
13286	2268	22	many	many	JJ
13286	2268	23	people	people	NNS
13286	2268	24	,	,	,
13286	2268	25	indigestible	indigestible	JJ
13286	2268	26	.	.	.
13286	2269	1	When	when	WRB
13286	2269	2	required	require	VBN
13286	2269	3	for	for	IN
13286	2269	4	salads	salad	NNS
13286	2269	5	,	,	,
13286	2269	6	garnishing	garnish	VBG
13286	2269	7	,	,	,
13286	2269	8	etc	etc	FW
13286	2269	9	.	.	FW
13286	2269	10	,	,	,
13286	2269	11	the	the	DT
13286	2269	12	eggs	egg	NNS
13286	2269	13	must	must	MD
13286	2269	14	be	be	VB
13286	2269	15	boiled	boil	VBN
13286	2269	16	from	from	IN
13286	2269	17	ten	ten	CD
13286	2269	18	to	to	IN
13286	2269	19	twenty	twenty	CD
13286	2269	20	minutes	minute	NNS
13286	2269	21	,	,	,
13286	2269	22	and	and	CC
13286	2269	23	if	if	IN
13286	2269	24	the	the	DT
13286	2269	25	yolks	yolk	NNS
13286	2269	26	are	be	VBP
13286	2269	27	to	to	TO
13286	2269	28	be	be	VB
13286	2269	29	powdered	powder	VBN
13286	2269	30	for	for	IN
13286	2269	31	sprinkling	sprinkling	NN
13286	2269	32	,	,	,
13286	2269	33	they	-PRON-	PRP
13286	2269	34	must	must	MD
13286	2269	35	be	be	VB
13286	2269	36	cooked	cook	VBN
13286	2269	37	for	for	IN
13286	2269	38	a	a	DT
13286	2269	39	longer	long	JJR
13286	2269	40	time	time	NN
13286	2269	41	,	,	,
13286	2269	42	or	or	CC
13286	2269	43	the	the	DT
13286	2269	44	centers	center	NNS
13286	2269	45	will	will	MD
13286	2269	46	be	be	VB
13286	2269	47	somewhat	somewhat	RB
13286	2269	48	tough	tough	JJ
13286	2269	49	and	and	CC
13286	2269	50	elastic	elastic	JJ
13286	2269	51	,	,	,
13286	2269	52	and	and	CC
13286	2269	53	useless	useless	JJ
13286	2269	54	for	for	IN
13286	2269	55	the	the	DT
13286	2269	56	purpose	purpose	NN
13286	2269	57	.	.	.
13286	2270	1	In	in	IN
13286	2270	2	beating	beat	VBG
13286	2270	3	eggs	egg	NNS
13286	2270	4	,	,	,
13286	2270	5	a	a	DT
13286	2270	6	little	little	JJ
13286	2270	7	salt	salt	NN
13286	2270	8	added	add	VBN
13286	2270	9	to	to	IN
13286	2270	10	the	the	DT
13286	2270	11	whites	white	NNS
13286	2270	12	helps	help	VBZ
13286	2270	13	to	to	TO
13286	2270	14	bring	bring	VB
13286	2270	15	them	-PRON-	PRP
13286	2270	16	to	to	IN
13286	2270	17	a	a	DT
13286	2270	18	froth	froth	NN
13286	2270	19	more	more	RBR
13286	2270	20	quickly	quickly	RB
13286	2270	21	.	.	.
13286	2271	1	When	when	WRB
13286	2271	2	frothed	frothed	JJ
13286	2271	3	whites	white	NNS
13286	2271	4	are	be	VBP
13286	2271	5	to	to	TO
13286	2271	6	be	be	VB
13286	2271	7	mixed	mix	VBN
13286	2271	8	with	with	IN
13286	2271	9	a	a	DT
13286	2271	10	heavier	heavy	JJR
13286	2271	11	or	or	CC
13286	2271	12	more	more	JJR
13286	2271	13	solid	solid	JJ
13286	2271	14	substance	substance	NN
13286	2271	15	,	,	,
13286	2271	16	great	great	JJ
13286	2271	17	care	care	NN
13286	2271	18	must	must	MD
13286	2271	19	be	be	VB
13286	2271	20	taken	take	VBN
13286	2271	21	not	not	RB
13286	2271	22	to	to	TO
13286	2271	23	break	break	VB
13286	2271	24	down	down	RP
13286	2271	25	the	the	DT
13286	2271	26	froth	froth	NN
13286	2271	27	.	.	.
13286	2272	1	The	the	DT
13286	2272	2	object	object	NN
13286	2272	3	of	of	IN
13286	2272	4	beating	beat	VBG
13286	2272	5	being	be	VBG
13286	2272	6	to	to	TO
13286	2272	7	mix	mix	VB
13286	2272	8	in	in	IN
13286	2272	9	air	air	NN
13286	2272	10	,	,	,
13286	2272	11	rough	rough	JJ
13286	2272	12	handling	handling	NN
13286	2272	13	afterwards	afterwards	RB
13286	2272	14	would	would	MD
13286	2272	15	render	render	VB
13286	2272	16	the	the	DT
13286	2272	17	beating	beat	VBG
13286	2272	18	useless	useless	NN
13286	2272	19	;	;	:
13286	2272	20	the	the	DT
13286	2272	21	mixing	mixing	NN
13286	2272	22	must	must	MD
13286	2272	23	therefore	therefore	RB
13286	2272	24	be	be	VB
13286	2272	25	done	do	VBN
13286	2272	26	very	very	RB
13286	2272	27	carefully	carefully	RB
13286	2272	28	.	.	.
13286	2273	1	They	-PRON-	PRP
13286	2273	2	should	should	MD
13286	2273	3	be	be	VB
13286	2273	4	folded	fold	VBN
13286	2273	5	or	or	CC
13286	2273	6	wrapped	wrap	VBN
13286	2273	7	up	up	RP
13286	2273	8	in	in	IN
13286	2273	9	the	the	DT
13286	2273	10	other	other	JJ
13286	2273	11	substance	substance	NN
13286	2273	12	,	,	,
13286	2273	13	but	but	CC
13286	2273	14	the	the	DT
13286	2273	15	mixing	mixing	NN
13286	2273	16	also	also	RB
13286	2273	17	must	must	MD
13286	2273	18	be	be	VB
13286	2273	19	thorough	thorough	JJ
13286	2273	20	,	,	,
13286	2273	21	for	for	IN
13286	2273	22	any	any	DT
13286	2273	23	pieces	piece	NNS
13286	2273	24	of	of	IN
13286	2273	25	white	white	JJ
13286	2273	26	separated	separate	VBN
13286	2273	27	from	from	IN
13286	2273	28	the	the	DT
13286	2273	29	rest	rest	NN
13286	2273	30	will	will	MD
13286	2273	31	toughen	toughen	VB
13286	2273	32	and	and	CC
13286	2273	33	taste	taste	VB
13286	2273	34	leathery	leathery	NN
13286	2273	35	,	,	,
13286	2273	36	besides	besides	IN
13286	2273	37	failing	fail	VBG
13286	2273	38	in	in	IN
13286	2273	39	the	the	DT
13286	2273	40	special	special	JJ
13286	2273	41	purpose	purpose	NN
13286	2273	42	of	of	IN
13286	2273	43	giving	give	VBG
13286	2273	44	lightness	lightness	NN
13286	2273	45	to	to	IN
13286	2273	46	the	the	DT
13286	2273	47	mixture	mixture	NN
13286	2273	48	.	.	.
13286	2274	1	After	after	IN
13286	2274	2	mixing	mix	VBG
13286	2274	3	lightly	lightly	RB
13286	2274	4	and	and	CC
13286	2274	5	perfectly	perfectly	RB
13286	2274	6	all	all	DT
13286	2274	7	such	such	JJ
13286	2274	8	preparations	preparation	NNS
13286	2274	9	should	should	MD
13286	2274	10	be	be	VB
13286	2274	11	cooked	cook	VBN
13286	2274	12	at	at	IN
13286	2274	13	once	once	RB
13286	2274	14	.	.	.
13286	2275	1	The	the	DT
13286	2275	2	white	white	JJ
13286	2275	3	"	"	``
13286	2275	4	speck	speck	NN
13286	2275	5	"	"	''
13286	2275	6	always	always	RB
13286	2275	7	should	should	MD
13286	2275	8	be	be	VB
13286	2275	9	removed	remove	VBN
13286	2275	10	from	from	IN
13286	2275	11	a	a	DT
13286	2275	12	broken	broken	JJ
13286	2275	13	egg	egg	NN
13286	2275	14	,	,	,
13286	2275	15	as	as	IN
13286	2275	16	it	-PRON-	PRP
13286	2275	17	is	be	VBZ
13286	2275	18	easily	easily	RB
13286	2275	19	distinguished	distinguish	VBN
13286	2275	20	after	after	IN
13286	2275	21	cooking	cooking	NN
13286	2275	22	,	,	,
13286	2275	23	and	and	CC
13286	2275	24	in	in	IN
13286	2275	25	anything	anything	NN
13286	2275	26	of	of	IN
13286	2275	27	a	a	DT
13286	2275	28	liquid	liquid	JJ
13286	2275	29	nature	nature	NN
13286	2275	30	,	,	,
13286	2275	31	such	such	JJ
13286	2275	32	as	as	IN
13286	2275	33	custards	custard	NNS
13286	2275	34	,	,	,
13286	2275	35	sauces	sauce	NNS
13286	2275	36	,	,	,
13286	2275	37	etc	etc	FW
13286	2275	38	.	.	FW
13286	2275	39	,	,	,
13286	2275	40	it	-PRON-	PRP
13286	2275	41	would	would	MD
13286	2275	42	be	be	VB
13286	2275	43	hard	hard	JJ
13286	2275	44	and	and	CC
13286	2275	45	unpleasant	unpleasant	JJ
13286	2275	46	.	.	.
13286	2276	1	[	[	-LRB-
13286	2276	2	Illustration	illustration	NN
13286	2276	3	]	]	-RRB-
13286	2276	4	Baked	Baked	NNP
13286	2276	5	Omelet	Omelet	NNP
13286	2276	6	1	1	CD
13286	2276	7	tablespoonful	tablespoonful	JJ
13286	2276	8	melted	melt	VBN
13286	2276	9	Crisco	Crisco	NNP
13286	2276	10	4	4	CD
13286	2276	11	eggs	egg	NNS
13286	2276	12	8	8	CD
13286	2276	13	tablespoonfuls	tablespoonful	NNS
13286	2276	14	milk	milk	NN
13286	2276	15	1/2	1/2	CD
13286	2276	16	teaspoonful	teaspoonful	JJ
13286	2276	17	cornstarch	cornstarch	NN
13286	2276	18	2	2	CD
13286	2276	19	tablespoonfuls	tablespoonful	NNS
13286	2276	20	water	water	NN
13286	2276	21	Salt	salt	NN
13286	2276	22	and	and	CC
13286	2276	23	pepper	pepper	NN
13286	2276	24	to	to	TO
13286	2276	25	taste	taste	NN
13286	2276	26	Beat	beat	VB
13286	2276	27	eggs	egg	NNS
13286	2276	28	well	well	RB
13286	2276	29	,	,	,
13286	2276	30	add	add	VB
13286	2276	31	milk	milk	NN
13286	2276	32	and	and	CC
13286	2276	33	beat	beat	VBD
13286	2276	34	again	again	RB
13286	2276	35	,	,	,
13286	2276	36	add	add	VB
13286	2276	37	Crisco	Crisco	NNP
13286	2276	38	,	,	,
13286	2276	39	seasonings	seasoning	NNS
13286	2276	40	,	,	,
13286	2276	41	and	and	CC
13286	2276	42	cornstarch	cornstarch	NN
13286	2276	43	mixed	mixed	JJ
13286	2276	44	with	with	IN
13286	2276	45	water	water	NN
13286	2276	46	.	.	.
13286	2277	1	Turn	turn	VB
13286	2277	2	into	into	IN
13286	2277	3	a	a	DT
13286	2277	4	Criscoed	Criscoed	NNP
13286	2277	5	fireproof	fireproof	JJ
13286	2277	6	dish	dish	NN
13286	2277	7	and	and	CC
13286	2277	8	bake	bake	NN
13286	2277	9	in	in	IN
13286	2277	10	moderate	moderate	JJ
13286	2277	11	oven	oven	JJ
13286	2277	12	fifteen	fifteen	CD
13286	2277	13	minutes	minute	NNS
13286	2277	14	.	.	.
13286	2278	1	Serve	serve	VB
13286	2278	2	hot	hot	JJ
13286	2278	3	.	.	.
13286	2279	1	Creole	Creole	NNP
13286	2279	2	Eggs	Eggs	NNP
13286	2279	3	3	3	CD
13286	2279	4	tablespoonfuls	tablespoonful	VBZ
13286	2279	5	Crisco	Crisco	NNP
13286	2279	6	2	2	CD
13286	2279	7	tablespoonfuls	tablespoonful	NNS
13286	2279	8	flour	flour	NN
13286	2279	9	8	8	CD
13286	2279	10	hard	hard	RB
13286	2279	11	-	-	HYPH
13286	2279	12	cooked	cook	VBN
13286	2279	13	eggs	egg	NNS
13286	2279	14	2	2	CD
13286	2279	15	cupfuls	cupful	NNS
13286	2279	16	tomato	tomato	NNP
13286	2279	17	pulp	pulp	NN
13286	2279	18	Salt	Salt	NNP
13286	2279	19	,	,	,
13286	2279	20	pepper	pepper	NN
13286	2279	21	,	,	,
13286	2279	22	and	and	CC
13286	2279	23	paprika	paprika	NNP
13286	2279	24	to	to	TO
13286	2279	25	taste	taste	VB
13286	2279	26	1	1	CD
13286	2279	27	small	small	JJ
13286	2279	28	chopped	chopped	JJ
13286	2279	29	onion	onion	NN
13286	2279	30	1	1	CD
13286	2279	31	bay	bay	NN
13286	2279	32	leaf	leaf	NN
13286	2279	33	1	1	CD
13286	2279	34	blade	blade	NN
13286	2279	35	mace	mace	NN
13286	2279	36	2	2	CD
13286	2279	37	cloves	clove	NNS
13286	2279	38	2	2	CD
13286	2279	39	tablespoonfuls	tablespoonful	NNS
13286	2279	40	chopped	chop	VBD
13286	2279	41	parsley	parsley	NN
13286	2279	42	Pinch	Pinch	NNP
13286	2279	43	of	of	IN
13286	2279	44	powdered	powder	VBN
13286	2279	45	thyme	thyme	NNS
13286	2279	46	Slices	Slices	NNPS
13286	2279	47	of	of	IN
13286	2279	48	cooked	cooked	JJ
13286	2279	49	ham	ham	NN
13286	2279	50	Breadcrumbs	Breadcrumbs	NNP
13286	2279	51	Fry	Fry	NNP
13286	2279	52	onion	onion	NN
13286	2279	53	,	,	,
13286	2279	54	pepper	pepper	NN
13286	2279	55	,	,	,
13286	2279	56	and	and	CC
13286	2279	57	parsley	parsley	NN
13286	2279	58	in	in	IN
13286	2279	59	Crisco	Crisco	NNP
13286	2279	60	till	till	IN
13286	2279	61	tender	tender	NN
13286	2279	62	;	;	:
13286	2279	63	add	add	VB
13286	2279	64	cloves	clove	NNS
13286	2279	65	,	,	,
13286	2279	66	thyme	thyme	NNS
13286	2279	67	,	,	,
13286	2279	68	bay	bay	NN
13286	2279	69	leaf	leaf	NN
13286	2279	70	,	,	,
13286	2279	71	and	and	CC
13286	2279	72	mace	mace	NN
13286	2279	73	,	,	,
13286	2279	74	cook	cook	VB
13286	2279	75	three	three	CD
13286	2279	76	minutes	minute	NNS
13286	2279	77	,	,	,
13286	2279	78	then	then	RB
13286	2279	79	stir	stir	VB
13286	2279	80	in	in	IN
13286	2279	81	flour	flour	NN
13286	2279	82	,	,	,
13286	2279	83	and	and	CC
13286	2279	84	tomato	tomato	NNP
13286	2279	85	pulp	pulp	NN
13286	2279	86	.	.	.
13286	2280	1	Let	let	VB
13286	2280	2	mixture	mixture	NN
13286	2280	3	boil	boil	NN
13286	2280	4	stirring	stir	VBG
13286	2280	5	all	all	PDT
13286	2280	6	the	the	DT
13286	2280	7	time	time	NN
13286	2280	8	then	then	RB
13286	2280	9	strain	strain	VB
13286	2280	10	.	.	.
13286	2281	1	Quarter	quarter	NN
13286	2281	2	the	the	DT
13286	2281	3	hard	hard	RB
13286	2281	4	-	-	HYPH
13286	2281	5	cooked	cook	VBN
13286	2281	6	eggs	egg	NNS
13286	2281	7	.	.	.
13286	2282	1	Put	put	VB
13286	2282	2	layer	layer	NN
13286	2282	3	of	of	IN
13286	2282	4	tomato	tomato	NN
13286	2282	5	sauce	sauce	NN
13286	2282	6	in	in	IN
13286	2282	7	Criscoed	Criscoed	NNP
13286	2282	8	baking	baking	NN
13286	2282	9	dish	dish	NN
13286	2282	10	,	,	,
13286	2282	11	then	then	RB
13286	2282	12	layer	layer	NN
13286	2282	13	of	of	IN
13286	2282	14	ham	ham	NN
13286	2282	15	,	,	,
13286	2282	16	then	then	RB
13286	2282	17	eggs	egg	NNS
13286	2282	18	sprinkled	sprinkle	VBN
13286	2282	19	with	with	IN
13286	2282	20	salt	salt	NN
13286	2282	21	,	,	,
13286	2282	22	pepper	pepper	NN
13286	2282	23	,	,	,
13286	2282	24	and	and	CC
13286	2282	25	paprika	paprika	NNS
13286	2282	26	,	,	,
13286	2282	27	then	then	RB
13286	2282	28	sauce	sauce	NN
13286	2282	29	,	,	,
13286	2282	30	ham	ham	NN
13286	2282	31	,	,	,
13286	2282	32	and	and	CC
13286	2282	33	eggs	egg	NNS
13286	2282	34	,	,	,
13286	2282	35	last	last	JJ
13286	2282	36	layer	layer	NN
13286	2282	37	being	be	VBG
13286	2282	38	sauce	sauce	NN
13286	2282	39	.	.	.
13286	2283	1	Cover	cover	VB
13286	2283	2	with	with	IN
13286	2283	3	breadcrumbs	breadcrumb	NNS
13286	2283	4	,	,	,
13286	2283	5	dot	dot	NN
13286	2283	6	with	with	IN
13286	2283	7	Crisco	Crisco	NNP
13286	2283	8	and	and	CC
13286	2283	9	bake	bake	VB
13286	2283	10	ten	ten	CD
13286	2283	11	minutes	minute	NNS
13286	2283	12	in	in	IN
13286	2283	13	moderate	moderate	JJ
13286	2283	14	oven	oven	NN
13286	2283	15	.	.	.
13286	2284	1	Curried	curry	VBN
13286	2284	2	Eggs	Eggs	NNP
13286	2284	3	2	2	CD
13286	2284	4	tablespoonfuls	tablespoonful	VBZ
13286	2284	5	Crisco	Crisco	NNP
13286	2284	6	6	6	CD
13286	2284	7	hard	hard	RB
13286	2284	8	-	-	HYPH
13286	2284	9	cooked	cook	VBN
13286	2284	10	eggs	egg	NNS
13286	2284	11	1	1	CD
13286	2284	12	small	small	JJ
13286	2284	13	chopped	chopped	JJ
13286	2284	14	onion	onion	NN
13286	2284	15	1	1	CD
13286	2284	16	chopped	chop	VBD
13286	2284	17	sour	sour	JJ
13286	2284	18	apple	apple	NN
13286	2284	19	2	2	CD
13286	2284	20	teaspoonfuls	teaspoonful	NNS
13286	2284	21	curry	curry	NNP
13286	2284	22	powder	powder	NN
13286	2284	23	1	1	CD
13286	2284	24	lemon	lemon	NN
13286	2284	25	4	4	CD
13286	2284	26	chopped	chop	VBN
13286	2284	27	butternuts	butternut	NNS
13286	2284	28	,	,	,
13286	2284	29	or	or	CC
13286	2284	30	6	6	CD
13286	2284	31	chopped	chop	VBN
13286	2284	32	almonds	almond	VBZ
13286	2284	33	3	3	CD
13286	2284	34	tablespoonfuls	tablespoonful	NNS
13286	2284	35	cornstarch	cornstarch	NN
13286	2284	36	2	2	CD
13286	2284	37	cupfuls	cupful	NNS
13286	2284	38	milk	milk	NN
13286	2284	39	1/2	1/2	CD
13286	2284	40	teaspoonful	teaspoonful	JJ
13286	2284	41	salt	salt	NN
13286	2284	42	Croutons	crouton	NNS
13286	2284	43	Boil	Boil	NNP
13286	2284	44	eggs	egg	NNS
13286	2284	45	till	till	IN
13286	2284	46	hard	hard	RB
13286	2284	47	,	,	,
13286	2284	48	peel	peel	NN
13286	2284	49	and	and	CC
13286	2284	50	place	place	NN
13286	2284	51	in	in	IN
13286	2284	52	cold	cold	JJ
13286	2284	53	water	water	NN
13286	2284	54	until	until	IN
13286	2284	55	required	require	VBN
13286	2284	56	.	.	.
13286	2285	1	Fry	fry	NN
13286	2285	2	onion	onion	NN
13286	2285	3	in	in	IN
13286	2285	4	Crisco	Crisco	NNP
13286	2285	5	a	a	DT
13286	2285	6	few	few	JJ
13286	2285	7	minutes	minute	NNS
13286	2285	8	,	,	,
13286	2285	9	add	add	VB
13286	2285	10	curry	curry	NN
13286	2285	11	powder	powder	NN
13286	2285	12	,	,	,
13286	2285	13	apple	apple	NN
13286	2285	14	,	,	,
13286	2285	15	nuts	nut	NNS
13286	2285	16	,	,	,
13286	2285	17	and	and	CC
13286	2285	18	cornstarch	cornstarch	NN
13286	2285	19	moistened	moisten	VBN
13286	2285	20	with	with	IN
13286	2285	21	milk	milk	NN
13286	2285	22	.	.	.
13286	2286	1	Simmer	simmer	JJ
13286	2286	2	fifteen	fifteen	CD
13286	2286	3	minutes	minute	NNS
13286	2286	4	.	.	.
13286	2287	1	Stir	stir	VB
13286	2287	2	from	from	IN
13286	2287	3	time	time	NN
13286	2287	4	to	to	IN
13286	2287	5	time	time	NN
13286	2287	6	.	.	.
13286	2288	1	If	if	IN
13286	2288	2	too	too	RB
13286	2288	3	thick	thick	JJ
13286	2288	4	add	add	VBP
13286	2288	5	a	a	DT
13286	2288	6	little	little	JJ
13286	2288	7	white	white	JJ
13286	2288	8	stock	stock	NN
13286	2288	9	or	or	CC
13286	2288	10	water	water	NN
13286	2288	11	.	.	.
13286	2289	1	Cut	cut	NN
13286	2289	2	eggs	egg	NNS
13286	2289	3	in	in	IN
13286	2289	4	halves	half	NNS
13286	2289	5	,	,	,
13286	2289	6	and	and	CC
13286	2289	7	lay	lie	VBD
13286	2289	8	them	-PRON-	PRP
13286	2289	9	in	in	IN
13286	2289	10	the	the	DT
13286	2289	11	sauce	sauce	NN
13286	2289	12	with	with	IN
13286	2289	13	the	the	DT
13286	2289	14	salt	salt	NN
13286	2289	15	to	to	TO
13286	2289	16	get	get	VB
13286	2289	17	thoroughly	thoroughly	RB
13286	2289	18	hot	hot	JJ
13286	2289	19	through	through	RB
13286	2289	20	.	.	.
13286	2290	1	Put	put	VB
13286	2290	2	eggs	egg	NNS
13286	2290	3	into	into	IN
13286	2290	4	deep	deep	JJ
13286	2290	5	hot	hot	JJ
13286	2290	6	dish	dish	NN
13286	2290	7	,	,	,
13286	2290	8	strain	strain	VB
13286	2290	9	sauce	sauce	NN
13286	2290	10	over	over	IN
13286	2290	11	them	-PRON-	PRP
13286	2290	12	,	,	,
13286	2290	13	garnish	garnish	VBP
13286	2290	14	with	with	IN
13286	2290	15	croutons	crouton	NNS
13286	2290	16	and	and	CC
13286	2290	17	lemon	lemon	NN
13286	2290	18	slices	slice	NNS
13286	2290	19	.	.	.
13286	2291	1	Egg	Egg	NNP
13286	2291	2	Croquettes	Croquettes	NNPS
13286	2291	3	2	2	CD
13286	2291	4	tablespoonfuls	tablespoonful	VBZ
13286	2291	5	Crisco	Crisco	NNP
13286	2291	6	2	2	CD
13286	2291	7	tablespoonfuls	tablespoonful	NNS
13286	2291	8	flour	flour	NN
13286	2291	9	3/4	3/4	CD
13286	2291	10	cupful	cupful	JJ
13286	2291	11	milk	milk	NN
13286	2291	12	6	6	CD
13286	2291	13	hard	hard	RB
13286	2291	14	-	-	HYPH
13286	2291	15	cooked	cook	VBN
13286	2291	16	eggs	egg	NNS
13286	2291	17	1	1	CD
13286	2291	18	teaspoonful	teaspoonful	JJ
13286	2291	19	chopped	chop	VBN
13286	2291	20	parsley	parsley	NN
13286	2291	21	1/2	1/2	CD
13286	2291	22	cupful	cupful	JJ
13286	2291	23	chopped	chop	VBN
13286	2291	24	cooked	cook	VBN
13286	2291	25	tongue	tongue	NN
13286	2291	26	or	or	CC
13286	2291	27	ham	ham	NN
13286	2291	28	Salt	Salt	NNP
13286	2291	29	,	,	,
13286	2291	30	pepper	pepper	NN
13286	2291	31	,	,	,
13286	2291	32	and	and	CC
13286	2291	33	grated	grate	VBD
13286	2291	34	nutmeg	nutmeg	NNP
13286	2291	35	to	to	TO
13286	2291	36	taste	taste	VB
13286	2291	37	1	1	CD
13286	2291	38	egg	egg	NN
13286	2291	39	Breadcrumbs	Breadcrumbs	NNP
13286	2291	40	Chop	Chop	NNP
13286	2291	41	eggs	egg	NNS
13286	2291	42	and	and	CC
13286	2291	43	mix	mix	VB
13286	2291	44	them	-PRON-	PRP
13286	2291	45	with	with	IN
13286	2291	46	ham	ham	NNP
13286	2291	47	,	,	,
13286	2291	48	parsley	parsley	NN
13286	2291	49	,	,	,
13286	2291	50	and	and	CC
13286	2291	51	seasonings	seasoning	NNS
13286	2291	52	.	.	.
13286	2292	1	Melt	Melt	NNP
13286	2292	2	Crisco	Crisco	NNP
13286	2292	3	,	,	,
13286	2292	4	stir	stir	NN
13286	2292	5	in	in	IN
13286	2292	6	flour	flour	NN
13286	2292	7	,	,	,
13286	2292	8	then	then	RB
13286	2292	9	add	add	VB
13286	2292	10	the	the	DT
13286	2292	11	milk	milk	NN
13286	2292	12	and	and	CC
13286	2292	13	boil	boil	VB
13286	2292	14	three	three	CD
13286	2292	15	minutes	minute	NNS
13286	2292	16	stirring	stir	VBG
13286	2292	17	all	all	PDT
13286	2292	18	the	the	DT
13286	2292	19	time	time	NN
13286	2292	20	.	.	.
13286	2293	1	Now	now	RB
13286	2293	2	add	add	VB
13286	2293	3	egg	egg	NN
13286	2293	4	mixture	mixture	NN
13286	2293	5	and	and	CC
13286	2293	6	if	if	IN
13286	2293	7	required	require	VBN
13286	2293	8	add	add	VBP
13286	2293	9	more	more	JJR
13286	2293	10	seasoning	seasoning	NN
13286	2293	11	.	.	.
13286	2294	1	Cool	cool	JJ
13286	2294	2	mixture	mixture	NN
13286	2294	3	then	then	RB
13286	2294	4	divide	divide	VBP
13286	2294	5	it	-PRON-	PRP
13286	2294	6	into	into	IN
13286	2294	7	nine	nine	CD
13286	2294	8	portions	portion	NNS
13286	2294	9	and	and	CC
13286	2294	10	make	make	VB
13286	2294	11	each	each	DT
13286	2294	12	into	into	IN
13286	2294	13	a	a	DT
13286	2294	14	neat	neat	JJ
13286	2294	15	croquette	croquette	NN
13286	2294	16	;	;	:
13286	2294	17	brush	brush	VB
13286	2294	18	over	over	RP
13286	2294	19	with	with	IN
13286	2294	20	the	the	DT
13286	2294	21	egg	egg	NN
13286	2294	22	beaten	beat	VBN
13286	2294	23	with	with	IN
13286	2294	24	a	a	DT
13286	2294	25	tablespoonful	tablespoonful	NN
13286	2294	26	of	of	IN
13286	2294	27	water	water	NN
13286	2294	28	,	,	,
13286	2294	29	roll	roll	VB
13286	2294	30	in	in	RP
13286	2294	31	breadcrumbs	breadcrumb	NNS
13286	2294	32	and	and	CC
13286	2294	33	fry	fry	NN
13286	2294	34	in	in	IN
13286	2294	35	hot	hot	JJ
13286	2294	36	Crisco	Crisco	NNP
13286	2294	37	.	.	.
13286	2295	1	Drain	drain	VB
13286	2295	2	and	and	CC
13286	2295	3	garnish	garnish	VB
13286	2295	4	with	with	IN
13286	2295	5	fried	fry	VBN
13286	2295	6	parsley	parsley	NN
13286	2295	7	.	.	.
13286	2296	1	Crisco	Crisco	NNP
13286	2296	2	should	should	MD
13286	2296	3	be	be	VB
13286	2296	4	hot	hot	JJ
13286	2296	5	enough	enough	RB
13286	2296	6	to	to	TO
13286	2296	7	brown	brown	JJ
13286	2296	8	breadcrumb	breadcrumb	NN
13286	2296	9	in	in	IN
13286	2296	10	forty	forty	CD
13286	2296	11	seconds	second	NNS
13286	2296	12	.	.	.
13286	2297	1	Sufficient	sufficient	JJ
13286	2297	2	for	for	IN
13286	2297	3	nine	nine	CD
13286	2297	4	croquettes	croquette	NNS
13286	2297	5	.	.	.
13286	2298	1	Eggs	egg	NNS
13286	2298	2	with	with	IN
13286	2298	3	Cucumber	Cucumber	NNP
13286	2298	4	1	1	CD
13286	2298	5	tablespoonful	tablespoonful	JJ
13286	2298	6	Crisco	Crisco	NNP
13286	2298	7	3	3	CD
13286	2298	8	eggs	egg	NNS
13286	2298	9	1	1	CD
13286	2298	10	large	large	JJ
13286	2298	11	cucumber	cucumber	NN
13286	2298	12	1/2	1/2	CD
13286	2298	13	cupful	cupful	JJ
13286	2298	14	stock	stock	NN
13286	2298	15	1	1	CD
13286	2298	16	tablespoonful	tablespoonful	JJ
13286	2298	17	tomato	tomato	NNP
13286	2298	18	pulp	pulp	NN
13286	2298	19	Salt	Salt	NNP
13286	2298	20	and	and	CC
13286	2298	21	pepper	pepper	NN
13286	2298	22	to	to	TO
13286	2298	23	taste	taste	VB
13286	2298	24	1	1	CD
13286	2298	25	cupful	cupful	JJ
13286	2298	26	tomato	tomato	NN
13286	2298	27	sauce	sauce	NN
13286	2298	28	Peel	peel	NN
13286	2298	29	cucumber	cucumber	NN
13286	2298	30	,	,	,
13286	2298	31	cut	cut	VBD
13286	2298	32	off	off	RP
13286	2298	33	ends	end	NNS
13286	2298	34	and	and	CC
13286	2298	35	divide	divide	VB
13286	2298	36	rest	rest	NN
13286	2298	37	into	into	IN
13286	2298	38	two	two	CD
13286	2298	39	-	-	HYPH
13286	2298	40	inch	inch	NN
13286	2298	41	pieces	piece	NNS
13286	2298	42	.	.	.
13286	2299	1	Remove	remove	VB
13286	2299	2	center	center	NN
13286	2299	3	portion	portion	NN
13286	2299	4	of	of	IN
13286	2299	5	each	each	DT
13286	2299	6	with	with	IN
13286	2299	7	a	a	DT
13286	2299	8	cutter	cutter	NN
13286	2299	9	or	or	CC
13286	2299	10	small	small	JJ
13286	2299	11	spoon	spoon	NN
13286	2299	12	.	.	.
13286	2300	1	Place	place	VB
13286	2300	2	them	-PRON-	PRP
13286	2300	3	in	in	IN
13286	2300	4	a	a	DT
13286	2300	5	Criscoed	Criscoed	NNP
13286	2300	6	pan	pan	NN
13286	2300	7	with	with	IN
13286	2300	8	stock	stock	NN
13286	2300	9	;	;	:
13286	2300	10	cover	cover	NN
13286	2300	11	with	with	IN
13286	2300	12	greased	greased	JJ
13286	2300	13	paper	paper	NN
13286	2300	14	and	and	CC
13286	2300	15	cook	cook	NN
13286	2300	16	in	in	IN
13286	2300	17	oven	oven	NN
13286	2300	18	till	till	IN
13286	2300	19	just	just	RB
13286	2300	20	tender	tender	NN
13286	2300	21	.	.	.
13286	2301	1	Great	great	JJ
13286	2301	2	care	care	NN
13286	2301	3	must	must	MD
13286	2301	4	be	be	VB
13286	2301	5	taken	take	VBN
13286	2301	6	so	so	RB
13286	2301	7	as	as	IN
13286	2301	8	not	not	RB
13286	2301	9	to	to	TO
13286	2301	10	break	break	VB
13286	2301	11	the	the	DT
13286	2301	12	shapes	shape	NNS
13286	2301	13	.	.	.
13286	2302	1	Break	break	VB
13286	2302	2	eggs	egg	NNS
13286	2302	3	into	into	IN
13286	2302	4	saucepan	saucepan	NN
13286	2302	5	,	,	,
13286	2302	6	add	add	VB
13286	2302	7	Crisco	Crisco	NNP
13286	2302	8	and	and	CC
13286	2302	9	tomato	tomato	NNP
13286	2302	10	pulp	pulp	NN
13286	2302	11	;	;	:
13286	2302	12	season	season	NN
13286	2302	13	nicely	nicely	RB
13286	2302	14	and	and	CC
13286	2302	15	stir	stir	VB
13286	2302	16	over	over	IN
13286	2302	17	fire	fire	NN
13286	2302	18	until	until	IN
13286	2302	19	creamy	creamy	JJ
13286	2302	20	and	and	CC
13286	2302	21	just	just	RB
13286	2302	22	set	set	VBN
13286	2302	23	.	.	.
13286	2303	1	Place	place	NN
13286	2303	2	cucumbers	cucumber	NNS
13286	2303	3	on	on	IN
13286	2303	4	hot	hot	JJ
13286	2303	5	platter	platter	NN
13286	2303	6	and	and	CC
13286	2303	7	fill	fill	VB
13286	2303	8	cavities	cavity	NNS
13286	2303	9	with	with	IN
13286	2303	10	eggs	egg	NNS
13286	2303	11	.	.	.
13286	2304	1	Cover	cover	VB
13286	2304	2	with	with	IN
13286	2304	3	thick	thick	JJ
13286	2304	4	tomato	tomato	NN
13286	2304	5	sauce	sauce	NN
13286	2304	6	,	,	,
13286	2304	7	and	and	CC
13286	2304	8	serve	serve	VB
13286	2304	9	hot	hot	JJ
13286	2304	10	.	.	.
13286	2305	1	Sufficient	sufficient	JJ
13286	2305	2	for	for	IN
13286	2305	3	five	five	CD
13286	2305	4	pieces	piece	NNS
13286	2305	5	.	.	.
13286	2306	1	Eggs	egg	NNS
13286	2306	2	with	with	IN
13286	2306	3	Tomatoes	Tomatoes	NNP
13286	2306	4	3	3	CD
13286	2306	5	tablespoonfuls	tablespoonful	VBZ
13286	2306	6	Crisco	Crisco	NNP
13286	2306	7	4	4	CD
13286	2306	8	even	even	RB
13286	2306	9	-	-	HYPH
13286	2306	10	sized	sized	JJ
13286	2306	11	tomatoes	tomato	NNS
13286	2306	12	8	8	CD
13286	2306	13	rounds	round	NNS
13286	2306	14	buttered	butter	VBD
13286	2306	15	toast	toast	NN
13286	2306	16	3	3	CD
13286	2306	17	eggs	egg	NNS
13286	2306	18	2	2	CD
13286	2306	19	tablespoonfuls	tablespoonful	NNS
13286	2306	20	cream	cream	NN
13286	2306	21	1	1	CD
13286	2306	22	tablespoonful	tablespoonful	JJ
13286	2306	23	chopped	chop	VBN
13286	2306	24	pimiento	pimiento	NNS
13286	2306	25	Salt	salt	NN
13286	2306	26	and	and	CC
13286	2306	27	pepper	pepper	NN
13286	2306	28	to	to	TO
13286	2306	29	taste	taste	VB
13286	2306	30	Parsley	Parsley	NNP
13286	2306	31	Select	Select	NNP
13286	2306	32	ripe	ripe	JJ
13286	2306	33	tomatoes	tomato	NNS
13286	2306	34	but	but	CC
13286	2306	35	do	do	VBP
13286	2306	36	not	not	RB
13286	2306	37	have	have	VB
13286	2306	38	them	-PRON-	PRP
13286	2306	39	too	too	RB
13286	2306	40	large	large	JJ
13286	2306	41	;	;	:
13286	2306	42	remove	remove	VB
13286	2306	43	stems	stem	NNS
13286	2306	44	and	and	CC
13286	2306	45	cut	cut	VBD
13286	2306	46	each	each	DT
13286	2306	47	in	in	IN
13286	2306	48	halves	halves	NNP
13286	2306	49	crossways	crossway	NNS
13286	2306	50	;	;	:
13286	2306	51	remove	remove	VB
13286	2306	52	cores	core	NNS
13286	2306	53	and	and	CC
13286	2306	54	pips	pip	NNS
13286	2306	55	,	,	,
13286	2306	56	and	and	CC
13286	2306	57	fry	fry	VB
13286	2306	58	lightly	lightly	RB
13286	2306	59	in	in	IN
13286	2306	60	two	two	CD
13286	2306	61	tablespoonfuls	tablespoonful	NNS
13286	2306	62	Crisco	Crisco	NNP
13286	2306	63	.	.	.
13286	2307	1	Have	have	VBP
13286	2307	2	rounds	round	NNS
13286	2307	3	of	of	IN
13286	2307	4	buttered	butter	VBN
13286	2307	5	toast	toast	NN
13286	2307	6	a	a	DT
13286	2307	7	little	little	RB
13286	2307	8	larger	large	JJR
13286	2307	9	than	than	IN
13286	2307	10	tomatoes	tomato	NNS
13286	2307	11	.	.	.
13286	2308	1	Beat	beat	VB
13286	2308	2	eggs	egg	NNS
13286	2308	3	in	in	IN
13286	2308	4	small	small	JJ
13286	2308	5	saucepan	saucepan	NN
13286	2308	6	,	,	,
13286	2308	7	add	add	VB
13286	2308	8	cream	cream	NN
13286	2308	9	,	,	,
13286	2308	10	pimientoes	pimientoe	NNS
13286	2308	11	,	,	,
13286	2308	12	rest	rest	NN
13286	2308	13	of	of	IN
13286	2308	14	Crisco	Crisco	NNP
13286	2308	15	,	,	,
13286	2308	16	seasonings	seasoning	NNS
13286	2308	17	,	,	,
13286	2308	18	and	and	CC
13286	2308	19	stir	stir	VB
13286	2308	20	over	over	IN
13286	2308	21	fire	fire	NN
13286	2308	22	until	until	IN
13286	2308	23	creamy	creamy	JJ
13286	2308	24	and	and	CC
13286	2308	25	just	just	RB
13286	2308	26	setting	set	VBG
13286	2308	27	.	.	.
13286	2309	1	Place	place	VB
13286	2309	2	each	each	DT
13286	2309	3	half	half	NN
13286	2309	4	tomato	tomato	NN
13286	2309	5	on	on	IN
13286	2309	6	round	round	NN
13286	2309	7	of	of	IN
13286	2309	8	toast	toast	NN
13286	2309	9	,	,	,
13286	2309	10	divide	divide	VB
13286	2309	11	egg	egg	NN
13286	2309	12	mixture	mixture	NN
13286	2309	13	into	into	IN
13286	2309	14	tomatoes	tomato	NNS
13286	2309	15	,	,	,
13286	2309	16	garnish	garnish	VB
13286	2309	17	with	with	IN
13286	2309	18	parsley	parsley	NN
13286	2309	19	and	and	CC
13286	2309	20	serve	serve	VB
13286	2309	21	hot	hot	JJ
13286	2309	22	.	.	.
13286	2310	1	Savory	Savory	NNP
13286	2310	2	Eggs	Eggs	NNP
13286	2310	3	Crisco	Crisco	NNP
13286	2310	4	6	6	CD
13286	2310	5	eggs	egg	NNS
13286	2310	6	4	4	CD
13286	2310	7	tablespoonfuls	tablespoonful	NNS
13286	2310	8	chopped	chop	VBN
13286	2310	9	cooked	cooked	JJ
13286	2310	10	chicken	chicken	NN
13286	2310	11	,	,	,
13286	2310	12	ham	ham	NN
13286	2310	13	or	or	CC
13286	2310	14	tongue	tongue	NN
13286	2310	15	Salt	salt	NN
13286	2310	16	and	and	CC
13286	2310	17	pepper	pepper	NN
13286	2310	18	to	to	TO
13286	2310	19	taste	taste	NN
13286	2310	20	2	2	CD
13286	2310	21	tablespoonfuls	tablespoonful	NNS
13286	2310	22	chopped	chop	VBD
13286	2310	23	parsley	parsley	NNP
13286	2310	24	6	6	CD
13286	2310	25	rounds	round	NNS
13286	2310	26	fried	fry	VBD
13286	2310	27	toast	toast	NN
13286	2310	28	Crisco	Crisco	NNP
13286	2310	29	six	six	CD
13286	2310	30	small	small	JJ
13286	2310	31	molds	mold	NNS
13286	2310	32	.	.	.
13286	2311	1	Mix	Mix	NNP
13286	2311	2	ham	ham	NNP
13286	2311	3	,	,	,
13286	2311	4	parsley	parsley	NN
13286	2311	5	,	,	,
13286	2311	6	and	and	CC
13286	2311	7	seasonings	seasoning	NNS
13286	2311	8	together	together	RB
13286	2311	9	,	,	,
13286	2311	10	throw	throw	VBP
13286	2311	11	a	a	DT
13286	2311	12	little	little	JJ
13286	2311	13	into	into	IN
13286	2311	14	each	each	DT
13286	2311	15	mold	mold	NN
13286	2311	16	,	,	,
13286	2311	17	shake	shake	VB
13286	2311	18	it	-PRON-	PRP
13286	2311	19	well	well	RB
13286	2311	20	round	round	JJ
13286	2311	21	sides	side	NNS
13286	2311	22	;	;	:
13286	2311	23	break	break	VB
13286	2311	24	into	into	IN
13286	2311	25	each	each	DT
13286	2311	26	mold	mold	NN
13286	2311	27	one	one	CD
13286	2311	28	egg	egg	NN
13286	2311	29	,	,	,
13286	2311	30	taking	take	VBG
13286	2311	31	care	care	NN
13286	2311	32	not	not	RB
13286	2311	33	to	to	TO
13286	2311	34	break	break	VB
13286	2311	35	yolk	yolk	NN
13286	2311	36	,	,	,
13286	2311	37	sprinkle	sprinkle	VB
13286	2311	38	with	with	IN
13286	2311	39	salt	salt	NN
13286	2311	40	and	and	CC
13286	2311	41	pepper	pepper	NN
13286	2311	42	,	,	,
13286	2311	43	and	and	CC
13286	2311	44	dot	dot	NN
13286	2311	45	with	with	IN
13286	2311	46	Crisco	Crisco	NNP
13286	2311	47	.	.	.
13286	2312	1	Steam	steam	NN
13286	2312	2	four	four	CD
13286	2312	3	or	or	CC
13286	2312	4	five	five	CD
13286	2312	5	minutes	minute	NNS
13286	2312	6	,	,	,
13286	2312	7	or	or	CC
13286	2312	8	until	until	IN
13286	2312	9	set	set	NN
13286	2312	10	.	.	.
13286	2313	1	Turn	turn	VB
13286	2313	2	out	out	RP
13286	2313	3	on	on	IN
13286	2313	4	rounds	round	NNS
13286	2313	5	of	of	IN
13286	2313	6	fried	fried	JJ
13286	2313	7	toast	toast	NN
13286	2313	8	and	and	CC
13286	2313	9	serve	serve	VB
13286	2313	10	at	at	IN
13286	2313	11	once	once	RB
13286	2313	12	.	.	.
13286	2314	1	[	[	-LRB-
13286	2314	2	Illustration	illustration	NN
13286	2314	3	]	]	-RRB-
13286	2314	4	CANDIES	candy	NNS
13286	2314	5	[	[	-LRB-
13286	2314	6	Illustration	illustration	NN
13286	2314	7	]	]	-RRB-
13286	2314	8	It	-PRON-	PRP
13286	2314	9	is	be	VBZ
13286	2314	10	well	well	JJ
13286	2314	11	to	to	TO
13286	2314	12	have	have	VB
13286	2314	13	a	a	DT
13286	2314	14	confectioner	confectioner	NN
13286	2314	15	's	's	POS
13286	2314	16	thermometer	thermometer	NN
13286	2314	17	for	for	IN
13286	2314	18	candy	candy	NN
13286	2314	19	making	make	VBG
13286	2314	20	,	,	,
13286	2314	21	so	so	IN
13286	2314	22	that	that	IN
13286	2314	23	the	the	DT
13286	2314	24	syrup	syrup	NN
13286	2314	25	may	may	MD
13286	2314	26	be	be	VB
13286	2314	27	removed	remove	VBN
13286	2314	28	from	from	IN
13286	2314	29	the	the	DT
13286	2314	30	fire	fire	NN
13286	2314	31	at	at	IN
13286	2314	32	exactly	exactly	RB
13286	2314	33	the	the	DT
13286	2314	34	right	right	JJ
13286	2314	35	degree	degree	NN
13286	2314	36	.	.	.
13286	2315	1	Such	such	JJ
13286	2315	2	thermometers	thermometer	NNS
13286	2315	3	are	be	VBP
13286	2315	4	made	make	VBN
13286	2315	5	of	of	IN
13286	2315	6	wood	wood	NN
13286	2315	7	,	,	,
13286	2315	8	brass	brass	NN
13286	2315	9	,	,	,
13286	2315	10	or	or	CC
13286	2315	11	copper	copper	NN
13286	2315	12	,	,	,
13286	2315	13	and	and	CC
13286	2315	14	the	the	DT
13286	2315	15	degrees	degree	NNS
13286	2315	16	on	on	IN
13286	2315	17	them	-PRON-	PRP
13286	2315	18	should	should	MD
13286	2315	19	mark	mark	VB
13286	2315	20	not	not	RB
13286	2315	21	less	less	JJR
13286	2315	22	than	than	IN
13286	2315	23	350Â	350â	CD
13286	2315	24	°	°	NNS
13286	2315	25	.	.	.
13286	2316	1	A	a	DT
13286	2316	2	thermometer	thermometer	NN
13286	2316	3	always	always	RB
13286	2316	4	should	should	MD
13286	2316	5	be	be	VB
13286	2316	6	gently	gently	RB
13286	2316	7	lowered	lower	VBN
13286	2316	8	into	into	IN
13286	2316	9	the	the	DT
13286	2316	10	boiling	boiling	NN
13286	2316	11	sugar	sugar	NN
13286	2316	12	.	.	.
13286	2317	1	When	when	WRB
13286	2317	2	not	not	RB
13286	2317	3	in	in	IN
13286	2317	4	use	use	NN
13286	2317	5	,	,	,
13286	2317	6	it	-PRON-	PRP
13286	2317	7	should	should	MD
13286	2317	8	be	be	VB
13286	2317	9	kept	keep	VBN
13286	2317	10	hanging	hang	VBG
13286	2317	11	on	on	IN
13286	2317	12	a	a	DT
13286	2317	13	nail	nail	NN
13286	2317	14	or	or	CC
13286	2317	15	hook	hook	NN
13286	2317	16	.	.	.
13286	2318	1	When	when	WRB
13286	2318	2	required	require	VBN
13286	2318	3	for	for	IN
13286	2318	4	candy	candy	NN
13286	2318	5	making	making	NN
13286	2318	6	,	,	,
13286	2318	7	place	place	NN
13286	2318	8	thermometer	thermometer	NN
13286	2318	9	in	in	IN
13286	2318	10	pitcher	pitcher	NN
13286	2318	11	of	of	IN
13286	2318	12	warm	warm	JJ
13286	2318	13	water	water	NN
13286	2318	14	,	,	,
13286	2318	15	so	so	IN
13286	2318	16	that	that	IN
13286	2318	17	it	-PRON-	PRP
13286	2318	18	may	may	MD
13286	2318	19	rise	rise	VB
13286	2318	20	gradually	gradually	RB
13286	2318	21	,	,	,
13286	2318	22	and	and	CC
13286	2318	23	return	return	VB
13286	2318	24	it	-PRON-	PRP
13286	2318	25	to	to	IN
13286	2318	26	the	the	DT
13286	2318	27	warm	warm	JJ
13286	2318	28	water	water	NN
13286	2318	29	on	on	IN
13286	2318	30	removing	remove	VBG
13286	2318	31	it	-PRON-	PRP
13286	2318	32	from	from	IN
13286	2318	33	the	the	DT
13286	2318	34	hot	hot	JJ
13286	2318	35	candy	candy	NN
13286	2318	36	.	.	.
13286	2319	1	This	this	DT
13286	2319	2	dissolves	dissolve	VBZ
13286	2319	3	the	the	DT
13286	2319	4	clinging	cling	VBG
13286	2319	5	candy	candy	NN
13286	2319	6	and	and	CC
13286	2319	7	protects	protect	VBZ
13286	2319	8	the	the	DT
13286	2319	9	tube	tube	NN
13286	2319	10	from	from	IN
13286	2319	11	breaking	break	VBG
13286	2319	12	.	.	.
13286	2320	1	The	the	DT
13286	2320	2	wooden	wooden	JJ
13286	2320	3	thermometer	thermometer	NN
13286	2320	4	can	can	MD
13286	2320	5	be	be	VB
13286	2320	6	used	use	VBN
13286	2320	7	to	to	TO
13286	2320	8	stir	stir	VB
13286	2320	9	with	with	IN
13286	2320	10	,	,	,
13286	2320	11	and	and	CC
13286	2320	12	is	be	VBZ
13286	2320	13	very	very	RB
13286	2320	14	easy	easy	JJ
13286	2320	15	to	to	TO
13286	2320	16	keep	keep	VB
13286	2320	17	clean	clean	JJ
13286	2320	18	.	.	.
13286	2321	1	If	if	IN
13286	2321	2	there	there	EX
13286	2321	3	is	be	VBZ
13286	2321	4	no	no	DT
13286	2321	5	thermometer	thermometer	NN
13286	2321	6	handy	handy	JJ
13286	2321	7	it	-PRON-	PRP
13286	2321	8	is	be	VBZ
13286	2321	9	better	well	JJR
13286	2321	10	to	to	TO
13286	2321	11	make	make	VB
13286	2321	12	a	a	DT
13286	2321	13	list	list	NN
13286	2321	14	of	of	IN
13286	2321	15	the	the	DT
13286	2321	16	various	various	JJ
13286	2321	17	stages	stage	NNS
13286	2321	18	in	in	IN
13286	2321	19	sugar	sugar	NN
13286	2321	20	boiling	boil	VBG
13286	2321	21	,	,	,
13286	2321	22	and	and	CC
13286	2321	23	learn	learn	VB
13286	2321	24	how	how	WRB
13286	2321	25	to	to	TO
13286	2321	26	test	test	VB
13286	2321	27	the	the	DT
13286	2321	28	sugar	sugar	NN
13286	2321	29	.	.	.
13286	2322	1	First	first	RB
13286	2322	2	there	there	EX
13286	2322	3	is	be	VBZ
13286	2322	4	the	the	DT
13286	2322	5	"	"	``
13286	2322	6	thread	thread	NN
13286	2322	7	"	"	''
13286	2322	8	(	(	-LRB-
13286	2322	9	216Â	216â	CD
13286	2322	10	°	°	,
13286	2322	11	F.	F.	NNP
13286	2322	12	to	to	IN
13286	2322	13	218Â	218â	CD
13286	2322	14	°	°	,
13286	2322	15	F.	F.	NNP
13286	2322	16	)	)	-RRB-
13286	2322	17	This	this	DT
13286	2322	18	is	be	VBZ
13286	2322	19	reached	reach	VBN
13286	2322	20	when	when	WRB
13286	2322	21	,	,	,
13286	2322	22	on	on	IN
13286	2322	23	dipping	dip	VBG
13286	2322	24	the	the	DT
13286	2322	25	finger	finger	NN
13286	2322	26	and	and	CC
13286	2322	27	thumb	thumb	NN
13286	2322	28	first	first	RB
13286	2322	29	into	into	IN
13286	2322	30	cold	cold	JJ
13286	2322	31	water	water	NN
13286	2322	32	and	and	CC
13286	2322	33	then	then	RB
13286	2322	34	into	into	IN
13286	2322	35	the	the	DT
13286	2322	36	syrup	syrup	NN
13286	2322	37	,	,	,
13286	2322	38	you	-PRON-	PRP
13286	2322	39	can	can	MD
13286	2322	40	draw	draw	VB
13286	2322	41	them	-PRON-	PRP
13286	2322	42	apart	apart	RB
13286	2322	43	,	,	,
13286	2322	44	and	and	CC
13286	2322	45	an	an	DT
13286	2322	46	unbroken	unbroken	JJ
13286	2322	47	thread	thread	NN
13286	2322	48	is	be	VBZ
13286	2322	49	formed	form	VBN
13286	2322	50	,	,	,
13286	2322	51	which	which	WDT
13286	2322	52	gradually	gradually	RB
13286	2322	53	can	can	MD
13286	2322	54	be	be	VB
13286	2322	55	drawn	draw	VBN
13286	2322	56	wider	wider	RBR
13286	2322	57	apart	apart	RB
13286	2322	58	on	on	IN
13286	2322	59	further	further	JJ
13286	2322	60	testing	testing	NN
13286	2322	61	as	as	IN
13286	2322	62	the	the	DT
13286	2322	63	degree	degree	NN
13286	2322	64	of	of	IN
13286	2322	65	boiling	boiling	NN
13286	2322	66	is	be	VBZ
13286	2322	67	completed	complete	VBN
13286	2322	68	.	.	.
13286	2323	1	The	the	DT
13286	2323	2	next	next	JJ
13286	2323	3	is	be	VBZ
13286	2323	4	the	the	DT
13286	2323	5	"	"	``
13286	2323	6	pearl	pearl	NN
13286	2323	7	"	"	''
13286	2323	8	(	(	-LRB-
13286	2323	9	220Â	220â	CD
13286	2323	10	°	°	,
13286	2323	11	F.	F.	NNP
13286	2323	12	)	)	-RRB-
13286	2323	13	To	to	TO
13286	2323	14	see	see	VB
13286	2323	15	if	if	IN
13286	2323	16	the	the	DT
13286	2323	17	syrup	syrup	NN
13286	2323	18	has	have	VBZ
13286	2323	19	reached	reach	VBN
13286	2323	20	this	this	DT
13286	2323	21	stage	stage	NN
13286	2323	22	,	,	,
13286	2323	23	after	after	IN
13286	2323	24	the	the	DT
13286	2323	25	sugar	sugar	NN
13286	2323	26	has	have	VBZ
13286	2323	27	dissolved	dissolve	VBN
13286	2323	28	let	let	VB
13286	2323	29	it	-PRON-	PRP
13286	2323	30	boil	boil	VB
13286	2323	31	for	for	IN
13286	2323	32	eight	eight	CD
13286	2323	33	to	to	TO
13286	2323	34	ten	ten	CD
13286	2323	35	minutes	minute	NNS
13286	2323	36	,	,	,
13286	2323	37	then	then	RB
13286	2323	38	dip	dip	VB
13286	2323	39	a	a	DT
13286	2323	40	wooden	wooden	JJ
13286	2323	41	skewer	skewer	NN
13286	2323	42	into	into	IN
13286	2323	43	the	the	DT
13286	2323	44	syrup	syrup	NN
13286	2323	45	to	to	TO
13286	2323	46	obtain	obtain	VB
13286	2323	47	a	a	DT
13286	2323	48	drop	drop	NN
13286	2323	49	of	of	IN
13286	2323	50	it	-PRON-	PRP
13286	2323	51	.	.	.
13286	2324	1	Dip	dip	VB
13286	2324	2	the	the	DT
13286	2324	3	finger	finger	NN
13286	2324	4	and	and	CC
13286	2324	5	thumb	thumb	NN
13286	2324	6	into	into	IN
13286	2324	7	cold	cold	JJ
13286	2324	8	water	water	NN
13286	2324	9	,	,	,
13286	2324	10	then	then	RB
13286	2324	11	rub	rub	VB
13286	2324	12	the	the	DT
13286	2324	13	drop	drop	NN
13286	2324	14	of	of	IN
13286	2324	15	syrup	syrup	NN
13286	2324	16	between	between	IN
13286	2324	17	them	-PRON-	PRP
13286	2324	18	;	;	:
13286	2324	19	if	if	IN
13286	2324	20	it	-PRON-	PRP
13286	2324	21	feels	feel	VBZ
13286	2324	22	smooth	smooth	JJ
13286	2324	23	,	,	,
13286	2324	24	the	the	DT
13286	2324	25	syrup	syrup	NN
13286	2324	26	has	have	VBZ
13286	2324	27	reached	reach	VBN
13286	2324	28	the	the	DT
13286	2324	29	desired	desire	VBN
13286	2324	30	stage	stage	NN
13286	2324	31	.	.	.
13286	2325	1	The	the	DT
13286	2325	2	next	next	JJ
13286	2325	3	is	be	VBZ
13286	2325	4	the	the	DT
13286	2325	5	"	"	``
13286	2325	6	blow	blow	NN
13286	2325	7	"	"	''
13286	2325	8	(	(	-LRB-
13286	2325	9	230Â	230â	CD
13286	2325	10	°	°	,
13286	2325	11	F.	F.	NNP
13286	2325	12	)	)	-RRB-
13286	2325	13	Dip	Dip	NNP
13286	2325	14	a	a	DT
13286	2325	15	spoon	spoon	NN
13286	2325	16	into	into	IN
13286	2325	17	the	the	DT
13286	2325	18	sugar	sugar	NN
13286	2325	19	,	,	,
13286	2325	20	shake	shake	VB
13286	2325	21	it	-PRON-	PRP
13286	2325	22	,	,	,
13286	2325	23	and	and	CC
13286	2325	24	blow	blow	VB
13286	2325	25	through	through	IN
13286	2325	26	the	the	DT
13286	2325	27	holes	hole	NNS
13286	2325	28	;	;	:
13286	2325	29	if	if	IN
13286	2325	30	sparks	spark	NNS
13286	2325	31	of	of	IN
13286	2325	32	light	light	NN
13286	2325	33	or	or	CC
13286	2325	34	bubbles	bubble	NNS
13286	2325	35	be	be	VB
13286	2325	36	seen	see	VBN
13286	2325	37	,	,	,
13286	2325	38	you	-PRON-	PRP
13286	2325	39	may	may	MD
13286	2325	40	be	be	VB
13286	2325	41	sure	sure	JJ
13286	2325	42	of	of	IN
13286	2325	43	the	the	DT
13286	2325	44	blow	blow	NN
13286	2325	45	.	.	.
13286	2326	1	This	this	DT
13286	2326	2	is	be	VBZ
13286	2326	3	followed	follow	VBN
13286	2326	4	by	by	IN
13286	2326	5	the	the	DT
13286	2326	6	"	"	``
13286	2326	7	feather	feather	NN
13286	2326	8	"	"	''
13286	2326	9	(	(	-LRB-
13286	2326	10	235Â	235â	CD
13286	2326	11	°	°	,
13286	2326	12	F.	F.	NNP
13286	2326	13	)	)	-RRB-
13286	2326	14	To	to	TO
13286	2326	15	test	test	VB
13286	2326	16	this	this	DT
13286	2326	17	,	,	,
13286	2326	18	dip	dip	VB
13286	2326	19	a	a	DT
13286	2326	20	spoon	spoon	NN
13286	2326	21	into	into	IN
13286	2326	22	the	the	DT
13286	2326	23	boiling	boiling	NN
13286	2326	24	syrup	syrup	NN
13286	2326	25	,	,	,
13286	2326	26	and	and	CC
13286	2326	27	when	when	WRB
13286	2326	28	it	-PRON-	PRP
13286	2326	29	may	may	MD
13286	2326	30	be	be	VB
13286	2326	31	blown	blow	VBN
13286	2326	32	easily	easily	RB
13286	2326	33	from	from	IN
13286	2326	34	the	the	DT
13286	2326	35	spoon	spoon	NN
13286	2326	36	in	in	IN
13286	2326	37	long	long	JJ
13286	2326	38	shreds	shred	NNS
13286	2326	39	it	-PRON-	PRP
13286	2326	40	has	have	VBZ
13286	2326	41	reached	reach	VBN
13286	2326	42	the	the	DT
13286	2326	43	right	right	JJ
13286	2326	44	degree	degree	NN
13286	2326	45	.	.	.
13286	2327	1	[	[	-LRB-
13286	2327	2	Illustration	illustration	NN
13286	2327	3	]	]	-RRB-
13286	2327	4	Next	Next	NNP
13286	2327	5	comes	come	VBZ
13286	2327	6	the	the	DT
13286	2327	7	"	"	``
13286	2327	8	ball	ball	NN
13286	2327	9	"	"	''
13286	2327	10	(	(	-LRB-
13286	2327	11	240Â	240â	CD
13286	2327	12	°	°	,
13286	2327	13	F.	F.	NNP
13286	2327	14	to	to	IN
13286	2327	15	250Â	250â	CD
13286	2327	16	°	°	,
13286	2327	17	F.	F.	NNP
13286	2327	18	)	)	-RRB-
13286	2327	19	Dip	Dip	NNP
13286	2327	20	the	the	DT
13286	2327	21	finger	finger	NN
13286	2327	22	and	and	CC
13286	2327	23	thumb	thumb	NN
13286	2327	24	first	first	RB
13286	2327	25	into	into	IN
13286	2327	26	cold	cold	JJ
13286	2327	27	water	water	NN
13286	2327	28	,	,	,
13286	2327	29	and	and	CC
13286	2327	30	then	then	RB
13286	2327	31	into	into	IN
13286	2327	32	the	the	DT
13286	2327	33	syrup	syrup	NN
13286	2327	34	,	,	,
13286	2327	35	the	the	DT
13286	2327	36	latter	latter	JJ
13286	2327	37	then	then	RB
13286	2327	38	can	can	MD
13286	2327	39	be	be	VB
13286	2327	40	rolled	roll	VBN
13286	2327	41	into	into	IN
13286	2327	42	a	a	DT
13286	2327	43	soft	soft	JJ
13286	2327	44	ball	ball	NN
13286	2327	45	between	between	IN
13286	2327	46	the	the	DT
13286	2327	47	finger	finger	NN
13286	2327	48	and	and	CC
13286	2327	49	thumb	thumb	NN
13286	2327	50	.	.	.
13286	2328	1	A	a	DT
13286	2328	2	little	little	RB
13286	2328	3	longer	long	RBR
13286	2328	4	boiling	boiling	NN
13286	2328	5	gives	give	VBZ
13286	2328	6	the	the	DT
13286	2328	7	hard	hard	JJ
13286	2328	8	ball	ball	NN
13286	2328	9	.	.	.
13286	2329	1	This	this	DT
13286	2329	2	in	in	IN
13286	2329	3	turn	turn	NN
13286	2329	4	is	be	VBZ
13286	2329	5	succeeded	succeed	VBN
13286	2329	6	by	by	IN
13286	2329	7	the	the	DT
13286	2329	8	"	"	``
13286	2329	9	crack	crack	NN
13286	2329	10	"	"	''
13286	2329	11	(	(	-LRB-
13286	2329	12	290Â	290â	CD
13286	2329	13	°	°	,
13286	2329	14	F.	F.	NNP
13286	2329	15	to	to	IN
13286	2329	16	300Â	300â	CD
13286	2329	17	°	°	,
13286	2329	18	F.	F.	NNP
13286	2329	19	)	)	-RRB-
13286	2329	20	To	to	TO
13286	2329	21	test	test	VB
13286	2329	22	this	this	DT
13286	2329	23	,	,	,
13286	2329	24	drop	drop	VB
13286	2329	25	a	a	DT
13286	2329	26	little	little	JJ
13286	2329	27	of	of	IN
13286	2329	28	the	the	DT
13286	2329	29	syrup	syrup	NN
13286	2329	30	into	into	IN
13286	2329	31	cold	cold	JJ
13286	2329	32	water	water	NN
13286	2329	33	;	;	:
13286	2329	34	if	if	IN
13286	2329	35	it	-PRON-	PRP
13286	2329	36	then	then	RB
13286	2329	37	breaks	break	VBZ
13286	2329	38	off	off	RP
13286	2329	39	sharp	sharp	RB
13286	2329	40	and	and	CC
13286	2329	41	crisp	crisp	JJ
13286	2329	42	it	-PRON-	PRP
13286	2329	43	has	have	VBZ
13286	2329	44	reached	reach	VBN
13286	2329	45	the	the	DT
13286	2329	46	crack	crack	NN
13286	2329	47	.	.	.
13286	2330	1	The	the	DT
13286	2330	2	final	final	JJ
13286	2330	3	stage	stage	NN
13286	2330	4	is	be	VBZ
13286	2330	5	the	the	DT
13286	2330	6	"	"	``
13286	2330	7	caramel	caramel	NN
13286	2330	8	"	"	''
13286	2330	9	(	(	-LRB-
13286	2330	10	350Â	350â	CD
13286	2330	11	°	°	,
13286	2330	12	F.	F.	NNP
13286	2330	13	)	)	-RRB-
13286	2330	14	which	which	WDT
13286	2330	15	comes	come	VBZ
13286	2330	16	very	very	RB
13286	2330	17	quickly	quickly	RB
13286	2330	18	after	after	IN
13286	2330	19	the	the	DT
13286	2330	20	crack	crack	NN
13286	2330	21	,	,	,
13286	2330	22	the	the	DT
13286	2330	23	syrup	syrup	NN
13286	2330	24	becoming	become	VBG
13286	2330	25	first	first	RB
13286	2330	26	a	a	DT
13286	2330	27	pale	pale	JJ
13286	2330	28	yellow	yellow	NN
13286	2330	29	,	,	,
13286	2330	30	and	and	CC
13286	2330	31	then	then	RB
13286	2330	32	a	a	DT
13286	2330	33	rich	rich	JJ
13286	2330	34	golden	golden	JJ
13286	2330	35	brown	brown	NN
13286	2330	36	,	,	,
13286	2330	37	and	and	CC
13286	2330	38	finally	finally	RB
13286	2330	39	black	black	JJ
13286	2330	40	or	or	CC
13286	2330	41	burnt	burn	VBN
13286	2330	42	.	.	.
13286	2331	1	When	when	WRB
13286	2331	2	it	-PRON-	PRP
13286	2331	3	first	first	RB
13286	2331	4	reaches	reach	VBZ
13286	2331	5	this	this	DT
13286	2331	6	stage	stage	NN
13286	2331	7	the	the	DT
13286	2331	8	pan	pan	NN
13286	2331	9	should	should	MD
13286	2331	10	be	be	VB
13286	2331	11	removed	remove	VBN
13286	2331	12	from	from	IN
13286	2331	13	the	the	DT
13286	2331	14	fire	fire	NN
13286	2331	15	,	,	,
13286	2331	16	a	a	DT
13286	2331	17	little	little	JJ
13286	2331	18	lemon	lemon	NN
13286	2331	19	juice	juice	NN
13286	2331	20	or	or	CC
13286	2331	21	water	water	NN
13286	2331	22	added	add	VBD
13286	2331	23	,	,	,
13286	2331	24	and	and	CC
13286	2331	25	then	then	RB
13286	2331	26	the	the	DT
13286	2331	27	whole	whole	NN
13286	2331	28	reboiled	reboile	VBD
13286	2331	29	to	to	IN
13286	2331	30	the	the	DT
13286	2331	31	proper	proper	JJ
13286	2331	32	stage	stage	NN
13286	2331	33	or	or	CC
13286	2331	34	shade	shade	NN
13286	2331	35	.	.	.
13286	2332	1	To	to	TO
13286	2332	2	prevent	prevent	VB
13286	2332	3	granulation	granulation	NN
13286	2332	4	,	,	,
13286	2332	5	it	-PRON-	PRP
13286	2332	6	often	often	RB
13286	2332	7	is	be	VBZ
13286	2332	8	advisable	advisable	JJ
13286	2332	9	to	to	TO
13286	2332	10	add	add	VB
13286	2332	11	a	a	DT
13286	2332	12	pinch	pinch	NN
13286	2332	13	of	of	IN
13286	2332	14	cream	cream	NN
13286	2332	15	of	of	IN
13286	2332	16	tartar	tartar	NN
13286	2332	17	,	,	,
13286	2332	18	to	to	IN
13286	2332	19	the	the	DT
13286	2332	20	pound	pound	NN
13286	2332	21	of	of	IN
13286	2332	22	sugar	sugar	NN
13286	2332	23	.	.	.
13286	2333	1	Chocolate	Chocolate	NNP
13286	2333	2	Fudge	Fudge	NNP
13286	2333	3	1	1	CD
13286	2333	4	cupful	cupful	JJ
13286	2333	5	milk	milk	NN
13286	2333	6	Pinch	Pinch	NNP
13286	2333	7	of	of	IN
13286	2333	8	salt	salt	NN
13286	2333	9	2	2	CD
13286	2333	10	squares	square	NNS
13286	2333	11	(	(	-LRB-
13286	2333	12	2	2	CD
13286	2333	13	ozs	ozs	NN
13286	2333	14	.	.	.
13286	2333	15	)	)	-RRB-
13286	2334	1	chocolate	chocolate	NN
13286	2334	2	2	2	CD
13286	2334	3	cupfuls	cupfuls	NNP
13286	2334	4	sugar	sugar	NN
13286	2334	5	1	1	CD
13286	2334	6	tablespoonful	tablespoonful	JJ
13286	2334	7	Crisco	Crisco	NNP
13286	2334	8	1	1	CD
13286	2334	9	teaspoonful	teaspoonful	JJ
13286	2334	10	vanilla	vanilla	NN
13286	2334	11	extract	extract	NN
13286	2334	12	Put	put	VB
13286	2334	13	Crisco	Crisco	NNP
13286	2334	14	,	,	,
13286	2334	15	milk	milk	NN
13286	2334	16	,	,	,
13286	2334	17	sugar	sugar	NN
13286	2334	18	,	,	,
13286	2334	19	salt	salt	NN
13286	2334	20	,	,	,
13286	2334	21	and	and	CC
13286	2334	22	chocolate	chocolate	VB
13286	2334	23	into	into	IN
13286	2334	24	saucepan	saucepan	NNP
13286	2334	25	,	,	,
13286	2334	26	and	and	CC
13286	2334	27	stir	stir	VB
13286	2334	28	and	and	CC
13286	2334	29	boil	boil	VB
13286	2334	30	until	until	IN
13286	2334	31	it	-PRON-	PRP
13286	2334	32	forms	form	VBZ
13286	2334	33	a	a	DT
13286	2334	34	soft	soft	JJ
13286	2334	35	ball	ball	NN
13286	2334	36	when	when	WRB
13286	2334	37	tested	test	VBN
13286	2334	38	in	in	IN
13286	2334	39	cold	cold	JJ
13286	2334	40	water	water	NN
13286	2334	41	,	,	,
13286	2334	42	or	or	CC
13286	2334	43	240Â	240â	CD
13286	2334	44	°	°	,
13286	2334	45	F.	F.	NNP
13286	2334	46	Remove	Remove	NNP
13286	2334	47	from	from	IN
13286	2334	48	fire	fire	NN
13286	2334	49	,	,	,
13286	2334	50	add	add	VB
13286	2334	51	extract	extract	NN
13286	2334	52	,	,	,
13286	2334	53	allow	allow	VB
13286	2334	54	to	to	TO
13286	2334	55	stand	stand	VB
13286	2334	56	a	a	DT
13286	2334	57	minute	minute	NN
13286	2334	58	,	,	,
13286	2334	59	and	and	CC
13286	2334	60	beat	beat	VBD
13286	2334	61	until	until	IN
13286	2334	62	creamy	creamy	NNP
13286	2334	63	.	.	.
13286	2335	1	Pour	pour	VB
13286	2335	2	into	into	IN
13286	2335	3	Criscoed	Criscoed	NNP
13286	2335	4	tin	tin	NN
13286	2335	5	and	and	CC
13286	2335	6	mark	mark	VB
13286	2335	7	off	off	RP
13286	2335	8	into	into	IN
13286	2335	9	squares	square	NNS
13286	2335	10	.	.	.
13286	2336	1	Clear	Clear	NNP
13286	2336	2	Almond	Almond	NNP
13286	2336	3	Taffy	Taffy	NNP
13286	2336	4	4	4	CD
13286	2336	5	cupfuls	cupfuls	NN
13286	2336	6	sugar	sugar	NN
13286	2336	7	1	1	CD
13286	2336	8	cupful	cupful	JJ
13286	2336	9	Crisco	Crisco	NNP
13286	2336	10	Pinch	Pinch	NNP
13286	2336	11	cream	cream	NN
13286	2336	12	of	of	IN
13286	2336	13	tartar	tartar	NN
13286	2336	14	1	1	CD
13286	2336	15	cupful	cupful	JJ
13286	2336	16	water	water	NN
13286	2336	17	2	2	CD
13286	2336	18	cupfuls	cupful	NNS
13286	2336	19	almonds	almond	VBZ
13286	2336	20	1/2	1/2	CD
13286	2336	21	teaspoonful	teaspoonful	JJ
13286	2336	22	almond	almond	NN
13286	2336	23	extract	extract	NN
13286	2336	24	1/4	1/4	CD
13286	2336	25	teaspoonful	teaspoonful	JJ
13286	2336	26	salt	salt	NN
13286	2336	27	Blanch	Blanch	NNP
13286	2336	28	,	,	,
13286	2336	29	split	split	NN
13286	2336	30	,	,	,
13286	2336	31	and	and	CC
13286	2336	32	bake	bake	VB
13286	2336	33	almonds	almond	NNS
13286	2336	34	to	to	IN
13286	2336	35	golden	golden	NNP
13286	2336	36	brown	brown	NNP
13286	2336	37	.	.	.
13286	2337	1	Crisco	Crisco	NNP
13286	2337	2	a	a	DT
13286	2337	3	tin	tin	NN
13286	2337	4	,	,	,
13286	2337	5	and	and	CC
13286	2337	6	sprinkle	sprinkle	VBP
13286	2337	7	almonds	almond	NNS
13286	2337	8	on	on	IN
13286	2337	9	it	-PRON-	PRP
13286	2337	10	split	split	VBD
13286	2337	11	side	side	NN
13286	2337	12	down	down	RB
13286	2337	13	.	.	.
13286	2338	1	Dissolve	dissolve	JJ
13286	2338	2	sugar	sugar	NN
13286	2338	3	and	and	CC
13286	2338	4	water	water	NN
13286	2338	5	together	together	RB
13286	2338	6	in	in	IN
13286	2338	7	saucepan	saucepan	NN
13286	2338	8	,	,	,
13286	2338	9	add	add	VB
13286	2338	10	Crisco	Crisco	NNP
13286	2338	11	,	,	,
13286	2338	12	salt	salt	NN
13286	2338	13	,	,	,
13286	2338	14	and	and	CC
13286	2338	15	cream	cream	NN
13286	2338	16	of	of	IN
13286	2338	17	tartar	tartar	NN
13286	2338	18	,	,	,
13286	2338	19	and	and	CC
13286	2338	20	boil	boil	VB
13286	2338	21	until	until	IN
13286	2338	22	when	when	WRB
13286	2338	23	tested	test	VBN
13286	2338	24	in	in	IN
13286	2338	25	cold	cold	JJ
13286	2338	26	water	water	NN
13286	2338	27	it	-PRON-	PRP
13286	2338	28	will	will	MD
13286	2338	29	be	be	VB
13286	2338	30	brittle	brittle	JJ
13286	2338	31	,	,	,
13286	2338	32	or	or	CC
13286	2338	33	300Â	300â	CD
13286	2338	34	°	°	,
13286	2338	35	F.	F.	NNP
13286	2338	36	Add	Add	NNP
13286	2338	37	almond	almond	NN
13286	2338	38	extract	extract	NN
13286	2338	39	and	and	CC
13286	2338	40	pour	pour	VBP
13286	2338	41	over	over	IN
13286	2338	42	nuts	nut	NNS
13286	2338	43	.	.	.
13286	2339	1	When	when	WRB
13286	2339	2	firm	firm	JJ
13286	2339	3	,	,	,
13286	2339	4	cut	cut	VBN
13286	2339	5	in	in	IN
13286	2339	6	squares	square	NNS
13286	2339	7	.	.	.
13286	2340	1	Sufficient	sufficient	JJ
13286	2340	2	for	for	IN
13286	2340	3	one	one	CD
13286	2340	4	large	large	JJ
13286	2340	5	pan	pan	NN
13286	2340	6	.	.	.
13286	2341	1	Cocoanut	Cocoanut	NNP
13286	2341	2	Caramels	Caramels	NNP
13286	2341	3	1	1	CD
13286	2341	4	cupful	cupful	JJ
13286	2341	5	dessicated	dessicate	VBN
13286	2341	6	cocoanut	cocoanut	NN
13286	2341	7	2	2	CD
13286	2341	8	tablespoonfuls	tablespoonful	NNS
13286	2341	9	glucose	glucose	NNP
13286	2341	10	1	1	CD
13286	2341	11	lb	lb	RB
13286	2341	12	.	.	.
13286	2342	1	brown	brown	NNP
13286	2342	2	sugar	sugar	NNP
13286	2342	3	3/4	3/4	CD
13286	2342	4	cupful	cupful	JJ
13286	2342	5	Crisco	Crisco	NNP
13286	2342	6	1	1	CD
13286	2342	7	cupful	cupful	JJ
13286	2342	8	water	water	NN
13286	2342	9	1	1	CD
13286	2342	10	cupful	cupful	JJ
13286	2342	11	milk	milk	NN
13286	2342	12	1	1	CD
13286	2342	13	cupful	cupful	JJ
13286	2342	14	cream	cream	NN
13286	2342	15	1	1	CD
13286	2342	16	teaspoonful	teaspoonful	JJ
13286	2342	17	rose	rose	NN
13286	2342	18	extract	extract	VB
13286	2342	19	1	1	CD
13286	2342	20	teaspoonful	teaspoonful	JJ
13286	2342	21	almond	almond	NN
13286	2342	22	extract	extract	NN
13286	2342	23	1/4	1/4	CD
13286	2342	24	teaspoonful	teaspoonful	JJ
13286	2342	25	salt	salt	NN
13286	2342	26	Soak	Soak	NNP
13286	2342	27	cocoanut	cocoanut	NN
13286	2342	28	in	in	IN
13286	2342	29	milk	milk	NN
13286	2342	30	for	for	IN
13286	2342	31	twenty	twenty	CD
13286	2342	32	minutes	minute	NNS
13286	2342	33	,	,	,
13286	2342	34	then	then	RB
13286	2342	35	put	put	VB
13286	2342	36	it	-PRON-	PRP
13286	2342	37	into	into	IN
13286	2342	38	a	a	DT
13286	2342	39	saucepan	saucepan	NN
13286	2342	40	with	with	IN
13286	2342	41	sugar	sugar	NN
13286	2342	42	,	,	,
13286	2342	43	glucose	glucose	NN
13286	2342	44	,	,	,
13286	2342	45	salt	salt	NN
13286	2342	46	,	,	,
13286	2342	47	and	and	CC
13286	2342	48	one	one	CD
13286	2342	49	-	-	HYPH
13286	2342	50	third	third	NN
13286	2342	51	of	of	IN
13286	2342	52	the	the	DT
13286	2342	53	Crisco	Crisco	NNP
13286	2342	54	,	,	,
13286	2342	55	add	add	VB
13286	2342	56	second	second	JJ
13286	2342	57	third	third	NN
13286	2342	58	of	of	IN
13286	2342	59	Crisco	Crisco	NNP
13286	2342	60	when	when	WRB
13286	2342	61	it	-PRON-	PRP
13286	2342	62	forms	form	VBZ
13286	2342	63	heavy	heavy	JJ
13286	2342	64	thread	thread	NN
13286	2342	65	,	,	,
13286	2342	66	or	or	CC
13286	2342	67	registers	register	VBZ
13286	2342	68	230Â	230â	CD
13286	2342	69	°	°	,
13286	2342	70	F.	F.	NNP
13286	2342	71	,	,	,
13286	2342	72	add	add	VB
13286	2342	73	third	third	JJ
13286	2342	74	piece	piece	NN
13286	2342	75	of	of	IN
13286	2342	76	Crisco	Crisco	NNP
13286	2342	77	,	,	,
13286	2342	78	cream	cream	NN
13286	2342	79	and	and	CC
13286	2342	80	extracts	extract	NNS
13286	2342	81	,	,	,
13286	2342	82	when	when	WRB
13286	2342	83	it	-PRON-	PRP
13286	2342	84	again	again	RB
13286	2342	85	reaches	reach	VBZ
13286	2342	86	230Â	230â	CD
13286	2342	87	°	°	,
13286	2342	88	F.	F.	NNP
13286	2342	89	When	when	WRB
13286	2342	90	it	-PRON-	PRP
13286	2342	91	reaches	reach	VBZ
13286	2342	92	the	the	DT
13286	2342	93	hard	hard	JJ
13286	2342	94	ball	ball	NN
13286	2342	95	stage	stage	NN
13286	2342	96	or	or	CC
13286	2342	97	250Â	250â	CD
13286	2342	98	°	°	,
13286	2342	99	F.	F.	NNP
13286	2342	100	,	,	,
13286	2342	101	turn	turn	VBP
13286	2342	102	at	at	RP
13286	2342	103	once	once	RB
13286	2342	104	into	into	IN
13286	2342	105	a	a	DT
13286	2342	106	Criscoed	Criscoed	NNP
13286	2342	107	tin	tin	NN
13286	2342	108	.	.	.
13286	2343	1	Cut	cut	VB
13286	2343	2	when	when	WRB
13286	2343	3	half	half	RB
13286	2343	4	cold	cold	JJ
13286	2343	5	.	.	.
13286	2344	1	When	when	WRB
13286	2344	2	all	all	DT
13286	2344	3	are	be	VBP
13286	2344	4	cut	cut	VBN
13286	2344	5	,	,	,
13286	2344	6	wrap	wrap	VB
13286	2344	7	each	each	DT
13286	2344	8	caramel	caramel	NN
13286	2344	9	in	in	IN
13286	2344	10	waxed	wax	VBN
13286	2344	11	paper	paper	NN
13286	2344	12	.	.	.
13286	2345	1	Crisco	Crisco	NNP
13286	2345	2	Drops	drop	VBZ
13286	2345	3	1/2	1/2	CD
13286	2345	4	cupful	cupful	JJ
13286	2345	5	golden	golden	JJ
13286	2345	6	syrup	syrup	NN
13286	2345	7	4	4	CD
13286	2345	8	tablespoonfuls	tablespoonful	NNS
13286	2345	9	Crisco	Crisco	NNP
13286	2345	10	1/4	1/4	CD
13286	2345	11	cupful	cupful	JJ
13286	2345	12	water	water	NN
13286	2345	13	1/4	1/4	CD
13286	2345	14	teaspoonful	teaspoonful	JJ
13286	2345	15	salt	salt	NN
13286	2345	16	1/2	1/2	CD
13286	2345	17	teaspoonful	teaspoonful	JJ
13286	2345	18	vanilla	vanilla	NN
13286	2345	19	extract	extract	NN
13286	2345	20	Put	put	VB
13286	2345	21	Crisco	Crisco	NNP
13286	2345	22	,	,	,
13286	2345	23	golden	golden	JJ
13286	2345	24	syrup	syrup	NN
13286	2345	25	,	,	,
13286	2345	26	water	water	NN
13286	2345	27	,	,	,
13286	2345	28	and	and	CC
13286	2345	29	salt	salt	NN
13286	2345	30	into	into	IN
13286	2345	31	saucepan	saucepan	NN
13286	2345	32	and	and	CC
13286	2345	33	boil	boil	NN
13286	2345	34	until	until	IN
13286	2345	35	it	-PRON-	PRP
13286	2345	36	is	be	VBZ
13286	2345	37	almost	almost	RB
13286	2345	38	brittle	brittle	JJ
13286	2345	39	when	when	WRB
13286	2345	40	tested	test	VBN
13286	2345	41	in	in	IN
13286	2345	42	cold	cold	JJ
13286	2345	43	water	water	NN
13286	2345	44	,	,	,
13286	2345	45	or	or	CC
13286	2345	46	290Â	290â	CD
13286	2345	47	°	°	,
13286	2345	48	F.	F.	NNP
13286	2345	49	,	,	,
13286	2345	50	then	then	RB
13286	2345	51	add	add	VB
13286	2345	52	vanilla	vanilla	NN
13286	2345	53	.	.	.
13286	2346	1	Allow	allow	VB
13286	2346	2	to	to	TO
13286	2346	3	cool	cool	VB
13286	2346	4	down	down	RP
13286	2346	5	,	,	,
13286	2346	6	and	and	CC
13286	2346	7	then	then	RB
13286	2346	8	drop	drop	VB
13286	2346	9	on	on	RP
13286	2346	10	to	to	IN
13286	2346	11	Criscoed	Criscoed	NNP
13286	2346	12	tin	tin	NN
13286	2346	13	.	.	.
13286	2347	1	Sufficient	sufficient	JJ
13286	2347	2	for	for	IN
13286	2347	3	twenty	twenty	CD
13286	2347	4	drops	drop	NNS
13286	2347	5	.	.	.
13286	2348	1	Cream	cream	NN
13286	2348	2	Candy	candy	NN
13286	2348	3	1/2	1/2	CD
13286	2348	4	cupful	cupful	JJ
13286	2348	5	water	water	NN
13286	2348	6	2	2	CD
13286	2348	7	cupfuls	cupful	NNS
13286	2348	8	brown	brown	NNP
13286	2348	9	sugar	sugar	NNP
13286	2348	10	3	3	CD
13286	2348	11	tablespoonfuls	tablespoonful	VBZ
13286	2348	12	Crisco	Crisco	NNP
13286	2348	13	,	,	,
13286	2348	14	melted	melt	VBD
13286	2348	15	1	1	CD
13286	2348	16	teaspoonful	teaspoonful	JJ
13286	2348	17	orange	orange	NNP
13286	2348	18	extract	extract	NN
13286	2348	19	1/4	1/4	CD
13286	2348	20	teaspoonful	teaspoonful	JJ
13286	2348	21	salt	salt	NN
13286	2348	22	Dissolve	Dissolve	NNP
13286	2348	23	sugar	sugar	NN
13286	2348	24	in	in	IN
13286	2348	25	water	water	NN
13286	2348	26	in	in	IN
13286	2348	27	saucepan	saucepan	NN
13286	2348	28	over	over	IN
13286	2348	29	fire	fire	NN
13286	2348	30	,	,	,
13286	2348	31	and	and	CC
13286	2348	32	boil	boil	VB
13286	2348	33	until	until	IN
13286	2348	34	it	-PRON-	PRP
13286	2348	35	spins	spin	VBZ
13286	2348	36	a	a	DT
13286	2348	37	heavy	heavy	JJ
13286	2348	38	thread	thread	NN
13286	2348	39	,	,	,
13286	2348	40	add	add	VB
13286	2348	41	Crisco	Crisco	NNP
13286	2348	42	and	and	CC
13286	2348	43	salt	salt	NN
13286	2348	44	and	and	CC
13286	2348	45	boil	boil	VB
13286	2348	46	until	until	IN
13286	2348	47	it	-PRON-	PRP
13286	2348	48	forms	form	VBZ
13286	2348	49	a	a	DT
13286	2348	50	soft	soft	JJ
13286	2348	51	ball	ball	NN
13286	2348	52	when	when	WRB
13286	2348	53	tested	test	VBN
13286	2348	54	in	in	IN
13286	2348	55	cold	cold	JJ
13286	2348	56	water	water	NN
13286	2348	57	,	,	,
13286	2348	58	or	or	CC
13286	2348	59	240Â	240â	CD
13286	2348	60	°	°	,
13286	2348	61	F.	F.	NNP
13286	2348	62	Remove	Remove	NNP
13286	2348	63	pan	pan	NN
13286	2348	64	from	from	IN
13286	2348	65	fire	fire	NN
13286	2348	66	,	,	,
13286	2348	67	add	add	VB
13286	2348	68	orange	orange	NN
13286	2348	69	extract	extract	NN
13286	2348	70	,	,	,
13286	2348	71	allow	allow	VB
13286	2348	72	to	to	TO
13286	2348	73	stand	stand	VB
13286	2348	74	five	five	CD
13286	2348	75	minutes	minute	NNS
13286	2348	76	,	,	,
13286	2348	77	then	then	RB
13286	2348	78	stir	stir	VB
13286	2348	79	until	until	IN
13286	2348	80	the	the	DT
13286	2348	81	syrup	syrup	NN
13286	2348	82	begins	begin	VBZ
13286	2348	83	to	to	IN
13286	2348	84	"	"	``
13286	2348	85	grain	grain	NN
13286	2348	86	.	.	.
13286	2348	87	"	"	''
13286	2349	1	Pour	pour	VB
13286	2349	2	quickly	quickly	RB
13286	2349	3	into	into	IN
13286	2349	4	wet	wet	JJ
13286	2349	5	tin	tin	NN
13286	2349	6	.	.	.
13286	2350	1	When	when	WRB
13286	2350	2	half	half	RB
13286	2350	3	cold	cold	JJ
13286	2350	4	,	,	,
13286	2350	5	mark	mark	VBP
13286	2350	6	into	into	IN
13286	2350	7	squares	square	NNS
13286	2350	8	;	;	:
13286	2350	9	leave	leave	VB
13286	2350	10	till	till	IN
13286	2350	11	following	follow	VBG
13286	2350	12	day	day	NN
13286	2350	13	in	in	IN
13286	2350	14	a	a	DT
13286	2350	15	cool	cool	JJ
13286	2350	16	place	place	NN
13286	2350	17	;	;	:
13286	2350	18	then	then	RB
13286	2350	19	break	break	VB
13286	2350	20	up	up	RP
13286	2350	21	.	.	.
13286	2351	1	Keep	keep	VB
13286	2351	2	in	in	IN
13286	2351	3	airtight	airtight	JJ
13286	2351	4	tins	tin	NNS
13286	2351	5	.	.	.
13286	2352	1	Sufficient	sufficient	JJ
13286	2352	2	for	for	IN
13286	2352	3	twenty	twenty	CD
13286	2352	4	small	small	JJ
13286	2352	5	squares	square	NNS
13286	2352	6	.	.	.
13286	2353	1	Crisco	Crisco	NNP
13286	2353	2	Fruit	Fruit	NNP
13286	2353	3	Fudge	Fudge	NNP
13286	2353	4	2	2	CD
13286	2353	5	cupfuls	cupfuls	NNP
13286	2353	6	sugar	sugar	NN
13286	2353	7	1	1	CD
13286	2353	8	cupful	cupful	JJ
13286	2353	9	milk	milk	NN
13286	2353	10	2	2	CD
13286	2353	11	tablespoonfuls	tablespoonful	NNS
13286	2353	12	cocoa	cocoa	NN
13286	2353	13	2	2	CD
13286	2353	14	tablespoonfuls	tablespoonful	NNS
13286	2353	15	Crisco	Crisco	NNP
13286	2353	16	1	1	CD
13286	2353	17	teaspoonful	teaspoonful	JJ
13286	2353	18	vanilla	vanilla	NN
13286	2353	19	extract	extract	NN
13286	2353	20	1	1	CD
13286	2353	21	teaspoonful	teaspoonful	JJ
13286	2353	22	lemon	lemon	NN
13286	2353	23	extract	extract	NN
13286	2353	24	1/2	1/2	CD
13286	2353	25	cupful	cupful	JJ
13286	2353	26	chopped	chop	VBN
13286	2353	27	English	English	NNP
13286	2353	28	walnut	walnut	NNP
13286	2353	29	meats	meat	NNS
13286	2353	30	1/2	1/2	CD
13286	2353	31	cupful	cupful	JJ
13286	2353	32	sultana	sultana	NN
13286	2353	33	raisins	raisin	VBZ
13286	2353	34	2	2	CD
13286	2353	35	tablespoonfuls	tablespoonful	NNS
13286	2353	36	cream	cream	NN
13286	2353	37	Pinch	Pinch	NNP
13286	2353	38	of	of	IN
13286	2353	39	salt	salt	NN
13286	2353	40	Put	Put	NNP
13286	2353	41	Crisco	Crisco	NNP
13286	2353	42	,	,	,
13286	2353	43	sugar	sugar	NN
13286	2353	44	,	,	,
13286	2353	45	cocoa	cocoa	NN
13286	2353	46	,	,	,
13286	2353	47	salt	salt	NN
13286	2353	48	,	,	,
13286	2353	49	and	and	CC
13286	2353	50	milk	milk	NN
13286	2353	51	into	into	IN
13286	2353	52	saucepan	saucepan	NN
13286	2353	53	,	,	,
13286	2353	54	and	and	CC
13286	2353	55	stir	stir	VB
13286	2353	56	till	till	IN
13286	2353	57	it	-PRON-	PRP
13286	2353	58	boils	boil	VBZ
13286	2353	59	to	to	IN
13286	2353	60	240Â	240â	CD
13286	2353	61	°	°	NNS
13286	2353	62	,	,	,
13286	2353	63	or	or	CC
13286	2353	64	until	until	IN
13286	2353	65	it	-PRON-	PRP
13286	2353	66	forms	form	VBZ
13286	2353	67	a	a	DT
13286	2353	68	soft	soft	JJ
13286	2353	69	ball	ball	NN
13286	2353	70	when	when	WRB
13286	2353	71	tested	test	VBN
13286	2353	72	in	in	IN
13286	2353	73	cold	cold	JJ
13286	2353	74	water	water	NN
13286	2353	75	.	.	.
13286	2354	1	Remove	remove	VB
13286	2354	2	from	from	IN
13286	2354	3	fire	fire	NN
13286	2354	4	,	,	,
13286	2354	5	add	add	VB
13286	2354	6	raisins	raisin	NNS
13286	2354	7	,	,	,
13286	2354	8	cream	cream	NN
13286	2354	9	,	,	,
13286	2354	10	nut	nut	NNP
13286	2354	11	meats	meat	NNS
13286	2354	12	,	,	,
13286	2354	13	and	and	CC
13286	2354	14	extracts	extract	NNS
13286	2354	15	,	,	,
13286	2354	16	and	and	CC
13286	2354	17	beat	beat	VBD
13286	2354	18	mixture	mixture	NN
13286	2354	19	until	until	IN
13286	2354	20	thick	thick	JJ
13286	2354	21	and	and	CC
13286	2354	22	creamy	creamy	JJ
13286	2354	23	.	.	.
13286	2355	1	Put	put	VB
13286	2355	2	back	back	RB
13286	2355	3	on	on	IN
13286	2355	4	stove	stove	NN
13286	2355	5	,	,	,
13286	2355	6	and	and	CC
13286	2355	7	heat	heat	NN
13286	2355	8	,	,	,
13286	2355	9	stirring	stir	VBG
13286	2355	10	constantly	constantly	RB
13286	2355	11	until	until	IN
13286	2355	12	melted	melt	VBN
13286	2355	13	,	,	,
13286	2355	14	then	then	RB
13286	2355	15	pour	pour	VB
13286	2355	16	into	into	IN
13286	2355	17	Criscoed	Criscoed	NNP
13286	2355	18	tins	tin	NNS
13286	2355	19	.	.	.
13286	2356	1	When	when	WRB
13286	2356	2	partly	partly	RB
13286	2356	3	cool	cool	JJ
13286	2356	4	mark	mark	NN
13286	2356	5	into	into	IN
13286	2356	6	neat	neat	JJ
13286	2356	7	squares	square	NNS
13286	2356	8	.	.	.
13286	2357	1	Sufficient	sufficient	JJ
13286	2357	2	for	for	IN
13286	2357	3	thirty	thirty	CD
13286	2357	4	squares	square	NNS
13286	2357	5	.	.	.
13286	2358	1	Everton	Everton	NNP
13286	2358	2	Taffy	Taffy	NNP
13286	2358	3	1	1	CD
13286	2358	4	gill	gill	JJ
13286	2358	5	water	water	NN
13286	2358	6	2	2	CD
13286	2358	7	cupfuls	cupful	NNS
13286	2358	8	brown	brown	NNP
13286	2358	9	sugar	sugar	NNP
13286	2358	10	4	4	CD
13286	2358	11	tablespoonfuls	tablespoonful	VBZ
13286	2358	12	Crisco	Crisco	NNP
13286	2358	13	1	1	CD
13286	2358	14	teaspoonful	teaspoonful	JJ
13286	2358	15	vanilla	vanilla	NN
13286	2358	16	extract	extract	NN
13286	2358	17	Pinch	Pinch	NNP
13286	2358	18	cream	cream	NN
13286	2358	19	of	of	IN
13286	2358	20	tartar	tartar	NN
13286	2358	21	1/4	1/4	CD
13286	2358	22	teaspoonful	teaspoonful	JJ
13286	2358	23	salt	salt	NN
13286	2358	24	Put	Put	NNP
13286	2358	25	sugar	sugar	NN
13286	2358	26	and	and	CC
13286	2358	27	water	water	NN
13286	2358	28	into	into	IN
13286	2358	29	saucepan	saucepan	NN
13286	2358	30	;	;	:
13286	2358	31	stir	stir	VB
13286	2358	32	occasionally	occasionally	RB
13286	2358	33	until	until	IN
13286	2358	34	it	-PRON-	PRP
13286	2358	35	boils	boil	VBZ
13286	2358	36	;	;	:
13286	2358	37	then	then	RB
13286	2358	38	add	add	VB
13286	2358	39	cream	cream	NN
13286	2358	40	of	of	IN
13286	2358	41	tartar	tartar	NN
13286	2358	42	.	.	.
13286	2359	1	Put	put	VB
13286	2359	2	cover	cover	NN
13286	2359	3	on	on	IN
13286	2359	4	pan	pan	NN
13286	2359	5	and	and	CC
13286	2359	6	boil	boil	VB
13286	2359	7	five	five	CD
13286	2359	8	minutes	minute	NNS
13286	2359	9	,	,	,
13286	2359	10	add	add	VB
13286	2359	11	Crisco	Crisco	NNP
13286	2359	12	and	and	CC
13286	2359	13	salt	salt	NN
13286	2359	14	and	and	CC
13286	2359	15	boil	boil	VB
13286	2359	16	until	until	IN
13286	2359	17	,	,	,
13286	2359	18	when	when	WRB
13286	2359	19	tried	try	VBN
13286	2359	20	in	in	IN
13286	2359	21	cold	cold	JJ
13286	2359	22	water	water	NN
13286	2359	23	it	-PRON-	PRP
13286	2359	24	will	will	MD
13286	2359	25	snap	snap	VB
13286	2359	26	,	,	,
13286	2359	27	or	or	CC
13286	2359	28	300Â	300â	CD
13286	2359	29	°	°	,
13286	2359	30	F.	F.	NNP
13286	2359	31	Add	Add	NNP
13286	2359	32	vanilla	vanilla	NN
13286	2359	33	and	and	CC
13286	2359	34	pour	pour	VBP
13286	2359	35	into	into	IN
13286	2359	36	Criscoed	Criscoed	NNP
13286	2359	37	tin	tin	NN
13286	2359	38	.	.	.
13286	2360	1	Mark	Mark	NNP
13286	2360	2	in	in	IN
13286	2360	3	squares	square	NNS
13286	2360	4	when	when	WRB
13286	2360	5	half	half	RB
13286	2360	6	cold	cold	JJ
13286	2360	7	,	,	,
13286	2360	8	and	and	CC
13286	2360	9	break	break	VB
13286	2360	10	up	up	RP
13286	2360	11	when	when	WRB
13286	2360	12	quite	quite	RB
13286	2360	13	cold	cold	JJ
13286	2360	14	.	.	.
13286	2361	1	Wrap	wrap	VB
13286	2361	2	in	in	IN
13286	2361	3	waxed	wax	VBN
13286	2361	4	paper	paper	NN
13286	2361	5	.	.	.
13286	2362	1	Fig	Fig	NNP
13286	2362	2	Fudge	Fudge	NNP
13286	2362	3	Pinch	Pinch	NNP
13286	2362	4	cream	cream	NN
13286	2362	5	of	of	IN
13286	2362	6	tartar	tartar	NN
13286	2362	7	1/4	1/4	CD
13286	2362	8	lb	lb	IN
13286	2362	9	.	.	.
13286	2363	1	chopped	chop	VBN
13286	2363	2	figs	fig	NNS
13286	2363	3	1	1	CD
13286	2363	4	lb	lb	RB
13286	2363	5	.	.	.
13286	2364	1	brown	brown	JJ
13286	2364	2	sugar	sugar	NN
13286	2364	3	Pinch	Pinch	NNP
13286	2364	4	salt	salt	NN
13286	2364	5	1	1	CD
13286	2364	6	tablespoonful	tablespoonful	JJ
13286	2364	7	Crisco	Crisco	NNP
13286	2364	8	1	1	CD
13286	2364	9	cupful	cupful	JJ
13286	2364	10	water	water	NN
13286	2364	11	1	1	CD
13286	2364	12	teaspoonful	teaspoonful	JJ
13286	2364	13	lemon	lemon	NN
13286	2364	14	extract	extract	NN
13286	2364	15	Wash	wash	NN
13286	2364	16	and	and	CC
13286	2364	17	dry	dry	JJ
13286	2364	18	figs	fig	NNS
13286	2364	19	,	,	,
13286	2364	20	then	then	RB
13286	2364	21	chop	chop	VB
13286	2364	22	them	-PRON-	PRP
13286	2364	23	.	.	.
13286	2365	1	Put	put	VB
13286	2365	2	sugar	sugar	NN
13286	2365	3	and	and	CC
13286	2365	4	water	water	NN
13286	2365	5	into	into	IN
13286	2365	6	saucepan	saucepan	NN
13286	2365	7	,	,	,
13286	2365	8	and	and	CC
13286	2365	9	dissolve	dissolve	VB
13286	2365	10	,	,	,
13286	2365	11	add	add	VB
13286	2365	12	Crisco	Crisco	NNP
13286	2365	13	and	and	CC
13286	2365	14	cream	cream	NN
13286	2365	15	of	of	IN
13286	2365	16	tartar	tartar	NN
13286	2365	17	,	,	,
13286	2365	18	and	and	CC
13286	2365	19	when	when	WRB
13286	2365	20	it	-PRON-	PRP
13286	2365	21	boils	boil	VBZ
13286	2365	22	,	,	,
13286	2365	23	add	add	VB
13286	2365	24	figs	fig	NNS
13286	2365	25	,	,	,
13286	2365	26	and	and	CC
13286	2365	27	boil	boil	VB
13286	2365	28	to	to	IN
13286	2365	29	a	a	DT
13286	2365	30	soft	soft	JJ
13286	2365	31	ball	ball	NN
13286	2365	32	when	when	WRB
13286	2365	33	tried	try	VBN
13286	2365	34	in	in	IN
13286	2365	35	cold	cold	JJ
13286	2365	36	water	water	NN
13286	2365	37	,	,	,
13286	2365	38	or	or	CC
13286	2365	39	240Â	240â	CD
13286	2365	40	°	°	,
13286	2365	41	F.	F.	NNP
13286	2365	42	,	,	,
13286	2365	43	stirring	stir	VBG
13286	2365	44	all	all	PDT
13286	2365	45	the	the	DT
13286	2365	46	time	time	NN
13286	2365	47	.	.	.
13286	2366	1	Remove	remove	VB
13286	2366	2	pan	pan	NN
13286	2366	3	from	from	IN
13286	2366	4	fire	fire	NN
13286	2366	5	,	,	,
13286	2366	6	add	add	VB
13286	2366	7	lemon	lemon	NN
13286	2366	8	extract	extract	NN
13286	2366	9	and	and	CC
13286	2366	10	salt	salt	NN
13286	2366	11	,	,	,
13286	2366	12	cool	cool	VBP
13286	2366	13	five	five	CD
13286	2366	14	minutes	minute	NNS
13286	2366	15	,	,	,
13286	2366	16	then	then	RB
13286	2366	17	stir	stir	VB
13286	2366	18	until	until	IN
13286	2366	19	it	-PRON-	PRP
13286	2366	20	begins	begin	VBZ
13286	2366	21	to	to	TO
13286	2366	22	grain	grain	VB
13286	2366	23	,	,	,
13286	2366	24	and	and	CC
13286	2366	25	quickly	quickly	RB
13286	2366	26	pour	pour	VB
13286	2366	27	into	into	IN
13286	2366	28	Criscoed	Criscoed	NNP
13286	2366	29	tin	tin	NN
13286	2366	30	.	.	.
13286	2367	1	When	when	WRB
13286	2367	2	half	half	JJ
13286	2367	3	cold	cold	JJ
13286	2367	4	mark	mark	NN
13286	2367	5	in	in	IN
13286	2367	6	squares	square	NNS
13286	2367	7	.	.	.
13286	2368	1	Honey	Honey	NNP
13286	2368	2	Squares	Squares	NNP
13286	2368	3	1	1	CD
13286	2368	4	cupful	cupful	JJ
13286	2368	5	strained	strained	JJ
13286	2368	6	honey	honey	NN
13286	2368	7	1	1	CD
13286	2368	8	cupful	cupful	NNP
13286	2368	9	brown	brown	NNP
13286	2368	10	sugar	sugar	NN
13286	2368	11	2	2	CD
13286	2368	12	tablespoonfuls	tablespoonful	VBZ
13286	2368	13	Crisco	Crisco	NNP
13286	2368	14	1/2	1/2	CD
13286	2368	15	cupful	cupful	JJ
13286	2368	16	cream	cream	NN
13286	2368	17	1/4	1/4	CD
13286	2368	18	teaspoonful	teaspoonful	JJ
13286	2368	19	salt	salt	NN
13286	2368	20	Pinch	Pinch	NNP
13286	2368	21	cream	cream	NN
13286	2368	22	of	of	IN
13286	2368	23	tartar	tartar	NN
13286	2368	24	1	1	CD
13286	2368	25	teaspoonful	teaspoonful	JJ
13286	2368	26	lemon	lemon	NN
13286	2368	27	extract	extract	NN
13286	2368	28	Put	Put	NNP
13286	2368	29	Crisco	Crisco	NNP
13286	2368	30	,	,	,
13286	2368	31	salt	salt	NN
13286	2368	32	,	,	,
13286	2368	33	honey	honey	NN
13286	2368	34	,	,	,
13286	2368	35	cream	cream	NN
13286	2368	36	and	and	CC
13286	2368	37	sugar	sugar	NN
13286	2368	38	into	into	IN
13286	2368	39	saucepan	saucepan	NN
13286	2368	40	;	;	:
13286	2368	41	stir	stir	VB
13286	2368	42	over	over	IN
13286	2368	43	slow	slow	JJ
13286	2368	44	fire	fire	NN
13286	2368	45	until	until	IN
13286	2368	46	dissolved	dissolve	VBN
13286	2368	47	,	,	,
13286	2368	48	then	then	RB
13286	2368	49	add	add	VB
13286	2368	50	cream	cream	NN
13286	2368	51	of	of	IN
13286	2368	52	tartar	tartar	NN
13286	2368	53	.	.	.
13286	2369	1	Boil	boil	VB
13286	2369	2	until	until	IN
13286	2369	3	it	-PRON-	PRP
13286	2369	4	forms	form	VBZ
13286	2369	5	a	a	DT
13286	2369	6	hard	hard	JJ
13286	2369	7	ball	ball	NN
13286	2369	8	when	when	WRB
13286	2369	9	tested	test	VBN
13286	2369	10	in	in	IN
13286	2369	11	cold	cold	JJ
13286	2369	12	water	water	NN
13286	2369	13	,	,	,
13286	2369	14	or	or	CC
13286	2369	15	252Â	252â	CD
13286	2369	16	°	°	,
13286	2369	17	F.	F.	NNP
13286	2369	18	Remove	Remove	NNP
13286	2369	19	from	from	IN
13286	2369	20	fire	fire	NN
13286	2369	21	,	,	,
13286	2369	22	stir	stir	VBP
13286	2369	23	in	in	IN
13286	2369	24	lemon	lemon	NN
13286	2369	25	extract	extract	NN
13286	2369	26	,	,	,
13286	2369	27	and	and	CC
13286	2369	28	pour	pour	VB
13286	2369	29	into	into	IN
13286	2369	30	Criscoed	Criscoed	NNP
13286	2369	31	tin	tin	NN
13286	2369	32	.	.	.
13286	2370	1	Mark	mark	VB
13286	2370	2	into	into	IN
13286	2370	3	squares	square	NNS
13286	2370	4	before	before	IN
13286	2370	5	cold	cold	JJ
13286	2370	6	.	.	.
13286	2371	1	Wrap	wrap	VB
13286	2371	2	in	in	IN
13286	2371	3	waxed	wax	VBN
13286	2371	4	paper	paper	NN
13286	2371	5	.	.	.
13286	2372	1	Sufficient	sufficient	JJ
13286	2372	2	for	for	IN
13286	2372	3	twenty	twenty	CD
13286	2372	4	-	-	HYPH
13286	2372	5	five	five	CD
13286	2372	6	squares	square	NNS
13286	2372	7	.	.	.
13286	2373	1	Maple	Maple	NNP
13286	2373	2	Candy	Candy	NNP
13286	2373	3	1	1	CD
13286	2373	4	cupful	cupful	JJ
13286	2373	5	maple	maple	NN
13286	2373	6	sugar	sugar	NN
13286	2373	7	1/2	1/2	CD
13286	2373	8	cupful	cupful	NNP
13286	2373	9	brown	brown	NNP
13286	2373	10	sugar	sugar	NN
13286	2373	11	1	1	CD
13286	2373	12	tablespoonful	tablespoonful	JJ
13286	2373	13	Crisco	Crisco	NNP
13286	2373	14	1/4	1/4	CD
13286	2373	15	teaspoonful	teaspoonful	JJ
13286	2373	16	salt	salt	NN
13286	2373	17	1	1	CD
13286	2373	18	teaspoonful	teaspoonful	JJ
13286	2373	19	vanilla	vanilla	NN
13286	2373	20	extract	extract	NN
13286	2373	21	1	1	CD
13286	2373	22	cupful	cupful	JJ
13286	2373	23	water	water	NN
13286	2373	24	Dissolve	Dissolve	NNP
13286	2373	25	sugars	sugar	NNS
13286	2373	26	in	in	IN
13286	2373	27	water	water	NN
13286	2373	28	in	in	IN
13286	2373	29	saucepan	saucepan	NN
13286	2373	30	over	over	IN
13286	2373	31	fire	fire	NN
13286	2373	32	,	,	,
13286	2373	33	when	when	WRB
13286	2373	34	boiling	boil	VBG
13286	2373	35	add	add	VB
13286	2373	36	Crisco	Crisco	NNP
13286	2373	37	and	and	CC
13286	2373	38	salt	salt	NN
13286	2373	39	and	and	CC
13286	2373	40	boil	boil	VB
13286	2373	41	until	until	IN
13286	2373	42	it	-PRON-	PRP
13286	2373	43	hardens	harden	VBZ
13286	2373	44	when	when	WRB
13286	2373	45	dropped	drop	VBN
13286	2373	46	in	in	IN
13286	2373	47	cold	cold	JJ
13286	2373	48	water	water	NN
13286	2373	49	,	,	,
13286	2373	50	or	or	CC
13286	2373	51	258Â	258â	CD
13286	2373	52	°	°	,
13286	2373	53	F.	F.	NNP
13286	2373	54	Remove	Remove	NNP
13286	2373	55	from	from	IN
13286	2373	56	fire	fire	NN
13286	2373	57	and	and	CC
13286	2373	58	add	add	VB
13286	2373	59	vanilla	vanilla	NN
13286	2373	60	.	.	.
13286	2374	1	Pour	pour	VB
13286	2374	2	into	into	IN
13286	2374	3	Criscoed	Criscoed	NNP
13286	2374	4	tins	tin	NNS
13286	2374	5	.	.	.
13286	2375	1	When	when	WRB
13286	2375	2	half	half	JJ
13286	2375	3	cold	cold	JJ
13286	2375	4	mark	mark	NN
13286	2375	5	into	into	IN
13286	2375	6	squares	square	NNS
13286	2375	7	.	.	.
13286	2376	1	Wrap	wrap	VB
13286	2376	2	in	in	IN
13286	2376	3	waxed	wax	VBN
13286	2376	4	paper	paper	NN
13286	2376	5	.	.	.
13286	2377	1	Molasses	Molasses	NNP
13286	2377	2	Candy	Candy	NNP
13286	2377	3	2	2	CD
13286	2377	4	cupfuls	cupful	NNS
13286	2377	5	brown	brown	NNP
13286	2377	6	sugar	sugar	NN
13286	2377	7	1/4	1/4	CD
13286	2377	8	cupful	cupful	JJ
13286	2377	9	molasses	molasse	NNS
13286	2377	10	5	5	CD
13286	2377	11	tablespoonfuls	tablespoonful	NNS
13286	2377	12	Crisco	Crisco	NNP
13286	2377	13	1/4	1/4	CD
13286	2377	14	teaspoonful	teaspoonful	JJ
13286	2377	15	salt	salt	NN
13286	2377	16	1	1	CD
13286	2377	17	gill	gill	NN
13286	2377	18	water	water	NN
13286	2377	19	1	1	CD
13286	2377	20	teaspoonful	teaspoonful	JJ
13286	2377	21	vanilla	vanilla	NN
13286	2377	22	extract	extract	NN
13286	2377	23	Dissolve	dissolve	JJ
13286	2377	24	sugar	sugar	NN
13286	2377	25	in	in	IN
13286	2377	26	water	water	NN
13286	2377	27	in	in	IN
13286	2377	28	saucepan	saucepan	NN
13286	2377	29	over	over	IN
13286	2377	30	fire	fire	NN
13286	2377	31	,	,	,
13286	2377	32	then	then	RB
13286	2377	33	add	add	VB
13286	2377	34	Crisco	Crisco	NNP
13286	2377	35	,	,	,
13286	2377	36	molasses	molasse	NNS
13286	2377	37	,	,	,
13286	2377	38	and	and	CC
13286	2377	39	salt	salt	NN
13286	2377	40	and	and	CC
13286	2377	41	boil	boil	VB
13286	2377	42	until	until	IN
13286	2377	43	when	when	WRB
13286	2377	44	tested	test	VBN
13286	2377	45	in	in	IN
13286	2377	46	cold	cold	JJ
13286	2377	47	water	water	NN
13286	2377	48	it	-PRON-	PRP
13286	2377	49	forms	form	VBZ
13286	2377	50	a	a	DT
13286	2377	51	hard	hard	JJ
13286	2377	52	ball	ball	NN
13286	2377	53	,	,	,
13286	2377	54	or	or	CC
13286	2377	55	254Â	254â	CD
13286	2377	56	°	°	,
13286	2377	57	F.	F.	NNP
13286	2377	58	Now	now	RB
13286	2377	59	add	add	VBP
13286	2377	60	vanilla	vanilla	NN
13286	2377	61	and	and	CC
13286	2377	62	pour	pour	VBP
13286	2377	63	into	into	IN
13286	2377	64	Criscoed	Criscoed	NNP
13286	2377	65	tin	tin	NN
13286	2377	66	.	.	.
13286	2378	1	When	when	WRB
13286	2378	2	quite	quite	RB
13286	2378	3	cold	cold	JJ
13286	2378	4	break	break	NN
13286	2378	5	into	into	IN
13286	2378	6	rough	rough	JJ
13286	2378	7	pieces	piece	NNS
13286	2378	8	.	.	.
13286	2379	1	Peanut	Peanut	NNP
13286	2379	2	Fudge	Fudge	NNP
13286	2379	3	2	2	CD
13286	2379	4	cupfuls	cupful	NNS
13286	2379	5	brown	brown	NNP
13286	2379	6	sugar	sugar	NN
13286	2379	7	2	2	CD
13286	2379	8	tablespoonfuls	tablespoonful	VBZ
13286	2379	9	Crisco	Crisco	NNP
13286	2379	10	1	1	CD
13286	2379	11	cupful	cupful	JJ
13286	2379	12	milk	milk	NN
13286	2379	13	1/4	1/4	CD
13286	2379	14	teaspoonful	teaspoonful	JJ
13286	2379	15	salt	salt	NN
13286	2379	16	1	1	CD
13286	2379	17	cupful	cupful	JJ
13286	2379	18	chopped	chop	VBN
13286	2379	19	peanuts	peanut	NNS
13286	2379	20	1	1	CD
13286	2379	21	teaspoonful	teaspoonful	JJ
13286	2379	22	vanilla	vanilla	NN
13286	2379	23	extract	extract	NN
13286	2379	24	Boil	Boil	NNP
13286	2379	25	milk	milk	NN
13286	2379	26	,	,	,
13286	2379	27	sugar	sugar	NN
13286	2379	28	,	,	,
13286	2379	29	Crisco	Crisco	NNP
13286	2379	30	,	,	,
13286	2379	31	and	and	CC
13286	2379	32	salt	salt	NN
13286	2379	33	until	until	IN
13286	2379	34	it	-PRON-	PRP
13286	2379	35	forms	form	VBZ
13286	2379	36	a	a	DT
13286	2379	37	soft	soft	JJ
13286	2379	38	ball	ball	NN
13286	2379	39	when	when	WRB
13286	2379	40	tested	test	VBN
13286	2379	41	in	in	IN
13286	2379	42	cold	cold	JJ
13286	2379	43	water	water	NN
13286	2379	44	,	,	,
13286	2379	45	or	or	CC
13286	2379	46	240Â	240â	CD
13286	2379	47	°	°	,
13286	2379	48	F.	F.	NNP
13286	2379	49	Remove	Remove	NNP
13286	2379	50	from	from	IN
13286	2379	51	fire	fire	NN
13286	2379	52	,	,	,
13286	2379	53	add	add	VB
13286	2379	54	nuts	nut	NNS
13286	2379	55	and	and	CC
13286	2379	56	vanilla	vanilla	NN
13286	2379	57	,	,	,
13286	2379	58	beat	beat	VBN
13286	2379	59	until	until	IN
13286	2379	60	creamy	creamy	NNP
13286	2379	61	.	.	.
13286	2380	1	Pour	pour	VB
13286	2380	2	into	into	IN
13286	2380	3	Criscoed	Criscoed	NNP
13286	2380	4	tins	tin	NNS
13286	2380	5	,	,	,
13286	2380	6	and	and	CC
13286	2380	7	when	when	WRB
13286	2380	8	cool	cool	JJ
13286	2380	9	cut	cut	NN
13286	2380	10	into	into	IN
13286	2380	11	cubes	cube	NNS
13286	2380	12	.	.	.
13286	2381	1	[	[	-LRB-
13286	2381	2	Illustration	illustration	NN
13286	2381	3	]	]	-RRB-
13286	2381	4	[	[	-LRB-
13286	2381	5	Illustration	illustration	NN
13286	2381	6	:	:	:
13286	2381	7	"	"	``
13286	2381	8	_	_	NNP
13286	2381	9	Now	now	RB
13286	2381	10	,	,	,
13286	2381	11	good	good	JJ
13286	2381	12	digestion	digestion	NN
13286	2381	13	wait	wait	VB
13286	2381	14	on	on	IN
13286	2381	15	appetite	appetite	NN
13286	2381	16	and	and	CC
13286	2381	17	health	health	NN
13286	2381	18	on	on	IN
13286	2381	19	both	both	DT
13286	2381	20	.	.	.
13286	2381	21	_	_	NNP
13286	2381	22	"	"	''
13286	2381	23	]	]	-RRB-
13286	2381	24	_	_	NNP
13286	2381	25	Calendar	Calendar	NNP
13286	2381	26	of	of	IN
13286	2381	27	Dinners	Dinners	NNPS
13286	2381	28	_	_	NNP
13286	2381	29	January	January	NNP
13286	2381	30	1	1	CD
13286	2381	31	_	_	NNP
13286	2381	32	*	*	NFP
13286	2381	33	Black	Black	NNP
13286	2381	34	Bean	Bean	NNP
13286	2381	35	Soup	Soup	NNP
13286	2381	36	Roast	Roast	NNP
13286	2381	37	Leg	Leg	NNP
13286	2381	38	of	of	IN
13286	2381	39	Mutton	Mutton	NNP
13286	2381	40	,	,	,
13286	2381	41	Currant	Currant	NNP
13286	2381	42	Jelly	Jelly	NNP
13286	2381	43	Stewed	stew	VBD
13286	2381	44	Tomatoes	tomato	NNS
13286	2381	45	Baked	bake	VBD
13286	2381	46	Sweet	Sweet	NNP
13286	2381	47	Potatoes	Potatoes	NNPS
13286	2381	48	Macedoine	Macedoine	NNP
13286	2381	49	Salad	Salad	NNP
13286	2381	50	Cheese	Cheese	NNP
13286	2381	51	Straws	Straws	NNP
13286	2381	52	Fruit	Fruit	NNP
13286	2381	53	Cake	Cake	NNP
13286	2381	54	Coffee	Coffee	NNP
13286	2381	55	_	_	NNP
13286	2381	56	_	_	NNP
13286	2381	57	*	*	NFP
13286	2381	58	Black	Black	NNP
13286	2381	59	Bean	Bean	NNP
13286	2381	60	Soup_--2	Soup_--2	NNP
13286	2381	61	cups	cup	NNS
13286	2381	62	black	black	JJ
13286	2381	63	beans	bean	NNS
13286	2381	64	,	,	,
13286	2381	65	3	3	CD
13286	2381	66	tablespoons	tablespoon	NNS
13286	2381	67	Crisco	Crisco	NNP
13286	2381	68	,	,	,
13286	2381	69	1	1	CD
13286	2381	70	onion	onion	NN
13286	2381	71	,	,	,
13286	2381	72	1	1	CD
13286	2381	73	lemon	lemon	NN
13286	2381	74	,	,	,
13286	2381	75	2	2	CD
13286	2381	76	quarts	quart	NNS
13286	2381	77	stock	stock	NN
13286	2381	78	or	or	CC
13286	2381	79	water	water	NN
13286	2381	80	,	,	,
13286	2381	81	2	2	CD
13286	2381	82	stalks	stalk	NNS
13286	2381	83	celery	celery	NN
13286	2381	84	,	,	,
13286	2381	85	2	2	CD
13286	2381	86	hard	hard	RB
13286	2381	87	-	-	HYPH
13286	2381	88	cooked	cook	VBN
13286	2381	89	eggs	egg	NNS
13286	2381	90	,	,	,
13286	2381	91	1	1	CD
13286	2381	92	-	-	SYM
13286	2381	93	1/2	1/2	CD
13286	2381	94	tablespoons	tablespoon	NNS
13286	2381	95	flour	flour	NN
13286	2381	96	,	,	,
13286	2381	97	3	3	CD
13286	2381	98	cloves	clove	NNS
13286	2381	99	,	,	,
13286	2381	100	1	1	CD
13286	2381	101	tablespoon	tablespoon	NN
13286	2381	102	Worcestershire	Worcestershire	NNP
13286	2381	103	sauce	sauce	NN
13286	2381	104	,	,	,
13286	2381	105	salt	salt	NN
13286	2381	106	,	,	,
13286	2381	107	pepper	pepper	NN
13286	2381	108	,	,	,
13286	2381	109	red	red	JJ
13286	2381	110	pepper	pepper	NN
13286	2381	111	,	,	,
13286	2381	112	and	and	CC
13286	2381	113	mustard	mustard	NN
13286	2381	114	to	to	TO
13286	2381	115	taste	taste	VB
13286	2381	116	.	.	.
13286	2382	1	Wash	wash	VB
13286	2382	2	beans	bean	NNS
13286	2382	3	and	and	CC
13286	2382	4	soak	soak	VB
13286	2382	5	over	over	RP
13286	2382	6	night	night	NN
13286	2382	7	;	;	:
13286	2382	8	in	in	IN
13286	2382	9	morning	morning	NN
13286	2382	10	drain	drain	NN
13286	2382	11	,	,	,
13286	2382	12	cover	cover	VB
13286	2382	13	with	with	IN
13286	2382	14	boiling	boil	VBG
13286	2382	15	water	water	NN
13286	2382	16	and	and	CC
13286	2382	17	boil	boil	VB
13286	2382	18	30	30	CD
13286	2382	19	minutes	minute	NNS
13286	2382	20	;	;	:
13286	2382	21	drain	drain	VBP
13286	2382	22	,	,	,
13286	2382	23	throwing	throw	VBG
13286	2382	24	away	away	RP
13286	2382	25	water	water	NN
13286	2382	26	.	.	.
13286	2383	1	Slice	slice	NN
13286	2383	2	onion	onion	NN
13286	2383	3	,	,	,
13286	2383	4	dice	dice	NN
13286	2383	5	celery	celery	NN
13286	2383	6	,	,	,
13286	2383	7	and	and	CC
13286	2383	8	cook	cook	NN
13286	2383	9	5	5	CD
13286	2383	10	minutes	minute	NNS
13286	2383	11	in	in	IN
13286	2383	12	half	half	NN
13286	2383	13	of	of	IN
13286	2383	14	Crisco	Crisco	NNP
13286	2383	15	in	in	IN
13286	2383	16	soup	soup	NN
13286	2383	17	pot	pot	NN
13286	2383	18	;	;	:
13286	2383	19	add	add	VB
13286	2383	20	beans	bean	NNS
13286	2383	21	,	,	,
13286	2383	22	stock	stock	NN
13286	2383	23	or	or	CC
13286	2383	24	water	water	NN
13286	2383	25	,	,	,
13286	2383	26	and	and	CC
13286	2383	27	cloves	clove	NNS
13286	2383	28	.	.	.
13286	2384	1	Simmer	simmer	NN
13286	2384	2	until	until	IN
13286	2384	3	beans	bean	NNS
13286	2384	4	are	be	VBP
13286	2384	5	soft	soft	JJ
13286	2384	6	,	,	,
13286	2384	7	add	add	VB
13286	2384	8	more	more	JJR
13286	2384	9	water	water	NN
13286	2384	10	as	as	IN
13286	2384	11	stock	stock	NN
13286	2384	12	or	or	CC
13286	2384	13	water	water	NN
13286	2384	14	boils	boil	VBZ
13286	2384	15	away	away	RB
13286	2384	16	.	.	.
13286	2385	1	Rub	rub	VB
13286	2385	2	through	through	IN
13286	2385	3	sieve	sieve	NN
13286	2385	4	,	,	,
13286	2385	5	add	add	VB
13286	2385	6	remaining	remain	VBG
13286	2385	7	Crisco	Crisco	NNP
13286	2385	8	and	and	CC
13286	2385	9	flour	flour	NN
13286	2385	10	rubbed	rub	VBN
13286	2385	11	together	together	RB
13286	2385	12	,	,	,
13286	2385	13	then	then	RB
13286	2385	14	heat	heat	VB
13286	2385	15	to	to	IN
13286	2385	16	boiling	boiling	NN
13286	2385	17	point	point	NN
13286	2385	18	,	,	,
13286	2385	19	add	add	VB
13286	2385	20	seasonings	seasoning	NNS
13286	2385	21	.	.	.
13286	2386	1	Cut	cut	VB
13286	2386	2	lemon	lemon	NN
13286	2386	3	in	in	IN
13286	2386	4	thin	thin	JJ
13286	2386	5	slices	slice	NNS
13286	2386	6	,	,	,
13286	2386	7	removing	remove	VBG
13286	2386	8	seeds	seed	NNS
13286	2386	9	,	,	,
13286	2386	10	and	and	CC
13286	2386	11	cut	cut	VB
13286	2386	12	eggs	egg	NNS
13286	2386	13	in	in	IN
13286	2386	14	thin	thin	JJ
13286	2386	15	slices	slice	NNS
13286	2386	16	.	.	.
13286	2387	1	Put	put	VB
13286	2387	2	them	-PRON-	PRP
13286	2387	3	into	into	IN
13286	2387	4	a	a	DT
13286	2387	5	hot	hot	JJ
13286	2387	6	soup	soup	NN
13286	2387	7	tureen	tureen	NN
13286	2387	8	,	,	,
13286	2387	9	and	and	CC
13286	2387	10	strain	strain	VB
13286	2387	11	soup	soup	NN
13286	2387	12	over	over	IN
13286	2387	13	them	-PRON-	PRP
13286	2387	14	.	.	.
13286	2388	1	January	January	NNP
13286	2388	2	2	2	CD
13286	2388	3	_	_	NNP
13286	2388	4	Palestine	Palestine	NNP
13286	2388	5	Soup	Soup	NNP
13286	2388	6	*	*	NFP
13286	2388	7	Jugged	Jugged	NNP
13286	2388	8	Hare	Hare	NNP
13286	2388	9	,	,	,
13286	2388	10	Red	Red	NNP
13286	2388	11	Currant	Currant	NNP
13286	2388	12	Jelly	Jelly	NNP
13286	2388	13	Brussels	Brussels	NNP
13286	2388	14	Sprouts	Sprouts	NNP
13286	2388	15	Potato	Potato	NNP
13286	2388	16	Puff	Puff	NNP
13286	2388	17	Endive	Endive	NNP
13286	2388	18	Salad	Salad	NNP
13286	2388	19	Cheese	Cheese	NNP
13286	2388	20	Fingers	Fingers	NNPS
13286	2388	21	Vanilla	Vanilla	NNP
13286	2388	22	Souffle	Souffle	NNP
13286	2388	23	Coffee	Coffee	NNP
13286	2388	24	_	_	NNP
13286	2388	25	_	_	NNP
13286	2388	26	*	*	NFP
13286	2388	27	Jugged	Jugged	NNP
13286	2388	28	Hare_--1	Hare_--1	NNP
13286	2388	29	hare	hare	NN
13286	2388	30	,	,	,
13286	2388	31	1	1	CD
13286	2388	32	cup	cup	NN
13286	2388	33	Crisco	Crisco	NNP
13286	2388	34	,	,	,
13286	2388	35	1	1	CD
13286	2388	36	-	-	SYM
13286	2388	37	1/2	1/2	CD
13286	2388	38	pounds	pound	NNS
13286	2388	39	gravy	gravy	NN
13286	2388	40	beef	beef	NN
13286	2388	41	,	,	,
13286	2388	42	1	1	CD
13286	2388	43	onion	onion	NN
13286	2388	44	,	,	,
13286	2388	45	1	1	CD
13286	2388	46	lemon	lemon	NN
13286	2388	47	,	,	,
13286	2388	48	6	6	CD
13286	2388	49	cloves	clove	NNS
13286	2388	50	,	,	,
13286	2388	51	1	1	CD
13286	2388	52	cup	cup	NN
13286	2388	53	port	port	NN
13286	2388	54	wine	wine	NN
13286	2388	55	,	,	,
13286	2388	56	few	few	JJ
13286	2388	57	forcemeat	forcemeat	NN
13286	2388	58	balls	ball	NNS
13286	2388	59	,	,	,
13286	2388	60	salt	salt	NN
13286	2388	61	,	,	,
13286	2388	62	red	red	JJ
13286	2388	63	pepper	pepper	NN
13286	2388	64	and	and	CC
13286	2388	65	pepper	pepper	NN
13286	2388	66	to	to	TO
13286	2388	67	taste	taste	NN
13286	2388	68	.	.	.
13286	2389	1	Skin	skin	NN
13286	2389	2	,	,	,
13286	2389	3	paunch	paunch	NN
13286	2389	4	and	and	CC
13286	2389	5	wash	wash	NNP
13286	2389	6	hare	hare	NNP
13286	2389	7	,	,	,
13286	2389	8	cut	cut	VBD
13286	2389	9	it	-PRON-	PRP
13286	2389	10	into	into	IN
13286	2389	11	pieces	piece	NNS
13286	2389	12	,	,	,
13286	2389	13	dredge	dredge	NN
13286	2389	14	with	with	IN
13286	2389	15	flour	flour	NN
13286	2389	16	,	,	,
13286	2389	17	and	and	CC
13286	2389	18	fry	fry	VB
13286	2389	19	in	in	IN
13286	2389	20	hot	hot	JJ
13286	2389	21	Crisco	Crisco	NNP
13286	2389	22	.	.	.
13286	2390	1	Have	have	VBP
13286	2390	2	ready	ready	JJ
13286	2390	3	1	1	CD
13286	2390	4	-	-	SYM
13286	2390	5	1/2	1/2	CD
13286	2390	6	pints	pint	NNS
13286	2390	7	gravy	gravy	NN
13286	2390	8	,	,	,
13286	2390	9	made	make	VBN
13286	2390	10	from	from	IN
13286	2390	11	beef	beef	NN
13286	2390	12	,	,	,
13286	2390	13	and	and	CC
13286	2390	14	thickened	thicken	VBN
13286	2390	15	with	with	IN
13286	2390	16	flour	flour	NN
13286	2390	17	.	.	.
13286	2391	1	Put	put	VB
13286	2391	2	this	this	DT
13286	2391	3	into	into	IN
13286	2391	4	jar	jar	NN
13286	2391	5	;	;	:
13286	2391	6	add	add	VB
13286	2391	7	pieces	piece	NNS
13286	2391	8	of	of	IN
13286	2391	9	fried	fried	JJ
13286	2391	10	hare	hare	NN
13286	2391	11	,	,	,
13286	2391	12	onion	onion	NN
13286	2391	13	stuck	stick	VBD
13286	2391	14	with	with	IN
13286	2391	15	cloves	clove	NNS
13286	2391	16	,	,	,
13286	2391	17	lemon	lemon	NN
13286	2391	18	peeled	peel	VBN
13286	2391	19	and	and	CC
13286	2391	20	sliced	slice	VBN
13286	2391	21	,	,	,
13286	2391	22	and	and	CC
13286	2391	23	seasonings	seasoning	NNS
13286	2391	24	;	;	:
13286	2391	25	cover	cover	VB
13286	2391	26	jar	jar	NN
13286	2391	27	tightly	tightly	RB
13286	2391	28	,	,	,
13286	2391	29	put	put	VBN
13286	2391	30	into	into	IN
13286	2391	31	saucepan	saucepan	NN
13286	2391	32	of	of	IN
13286	2391	33	boiling	boiling	NN
13286	2391	34	water	water	NN
13286	2391	35	,	,	,
13286	2391	36	and	and	CC
13286	2391	37	let	let	VB
13286	2391	38	it	-PRON-	PRP
13286	2391	39	stew	stew	VB
13286	2391	40	until	until	IN
13286	2391	41	hare	hare	NNP
13286	2391	42	is	be	VBZ
13286	2391	43	quite	quite	RB
13286	2391	44	tender	tender	JJ
13286	2391	45	,	,	,
13286	2391	46	taking	take	VBG
13286	2391	47	care	care	NN
13286	2391	48	to	to	TO
13286	2391	49	keep	keep	VB
13286	2391	50	the	the	DT
13286	2391	51	water	water	NN
13286	2391	52	boiling	boiling	NN
13286	2391	53	.	.	.
13286	2392	1	When	when	WRB
13286	2392	2	nearly	nearly	RB
13286	2392	3	ready	ready	JJ
13286	2392	4	pour	pour	NN
13286	2392	5	in	in	IN
13286	2392	6	wine	wine	NN
13286	2392	7	,	,	,
13286	2392	8	add	add	VB
13286	2392	9	forcemeat	forcemeat	NN
13286	2392	10	balls	ball	NNS
13286	2392	11	,	,	,
13286	2392	12	and	and	CC
13286	2392	13	allow	allow	VB
13286	2392	14	to	to	TO
13286	2392	15	cook	cook	VB
13286	2392	16	10	10	CD
13286	2392	17	minutes	minute	NNS
13286	2392	18	.	.	.
13286	2393	1	Serve	serve	VB
13286	2393	2	with	with	IN
13286	2393	3	red	red	JJ
13286	2393	4	currant	currant	NN
13286	2393	5	jelly	jelly	NN
13286	2393	6	.	.	.
13286	2394	1	For	for	IN
13286	2394	2	forcemeat	forcemeat	NN
13286	2394	3	balls	ball	NNS
13286	2394	4	,	,	,
13286	2394	5	mix	mix	VB
13286	2394	6	together	together	RB
13286	2394	7	in	in	IN
13286	2394	8	basin	basin	NN
13286	2394	9	,	,	,
13286	2394	10	2	2	CD
13286	2394	11	tablespoons	tablespoon	NNS
13286	2394	12	Crisco,4	crisco,4	JJ
13286	2394	13	tablespoons	tablespoon	NNS
13286	2394	14	crumbs	crumb	NNS
13286	2394	15	,	,	,
13286	2394	16	1	1	CD
13286	2394	17	tablespoon	tablespoon	NN
13286	2394	18	chopped	chop	VBD
13286	2394	19	parsley	parsley	NNP
13286	2394	20	,	,	,
13286	2394	21	1/4	1/4	CD
13286	2394	22	teaspoon	teaspoon	NN
13286	2394	23	poultry	poultry	NN
13286	2394	24	seasoning	seasoning	NN
13286	2394	25	,	,	,
13286	2394	26	1/2	1/2	CD
13286	2394	27	teaspoon	teaspoon	NN
13286	2394	28	grated	grate	VBD
13286	2394	29	lemon	lemon	NN
13286	2394	30	rind	rind	NN
13286	2394	31	,	,	,
13286	2394	32	seasoning	seasoning	NN
13286	2394	33	of	of	IN
13286	2394	34	salt	salt	NN
13286	2394	35	,	,	,
13286	2394	36	pepper	pepper	NN
13286	2394	37	,	,	,
13286	2394	38	red	red	JJ
13286	2394	39	pepper	pepper	NN
13286	2394	40	,	,	,
13286	2394	41	and	and	CC
13286	2394	42	paprika	paprika	NNP
13286	2394	43	,	,	,
13286	2394	44	and	and	CC
13286	2394	45	1	1	CD
13286	2394	46	beaten	beat	VBN
13286	2394	47	egg	egg	NN
13286	2394	48	,	,	,
13286	2394	49	form	form	VB
13286	2394	50	into	into	IN
13286	2394	51	small	small	JJ
13286	2394	52	balls	ball	NNS
13286	2394	53	,	,	,
13286	2394	54	roll	roll	VB
13286	2394	55	in	in	IN
13286	2394	56	flour	flour	NN
13286	2394	57	,	,	,
13286	2394	58	and	and	CC
13286	2394	59	add	add	VB
13286	2394	60	to	to	TO
13286	2394	61	hare	hare	VB
13286	2394	62	.	.	.
13286	2395	1	January	January	NNP
13286	2395	2	3	3	CD
13286	2395	3	_	_	NNP
13286	2395	4	*	*	NFP
13286	2395	5	Lobster	Lobster	NNP
13286	2395	6	Bisque	Bisque	NNP
13286	2395	7	Toasted	Toasted	NNP
13286	2395	8	Crackers	Crackers	NNPS
13286	2395	9	Olives	olive	VBZ
13286	2395	10	Celery	Celery	NNP
13286	2395	11	Pickles	Pickles	NNPS
13286	2395	12	Roast	Roast	NNP
13286	2395	13	Pigeons	pigeon	NNS
13286	2395	14	Sweet	Sweet	NNP
13286	2395	15	Potatoes	potato	NNS
13286	2395	16	Fried	fry	VBD
13286	2395	17	Hominy	Hominy	NNP
13286	2395	18	Lettuce	Lettuce	NNP
13286	2395	19	Salad	Salad	NNP
13286	2395	20	Cheese	Cheese	NNP
13286	2395	21	Balls	Balls	NNPS
13286	2395	22	Lemon	Lemon	NNP
13286	2395	23	Meringue	Meringue	NNP
13286	2395	24	Pie	Pie	NNP
13286	2395	25	Coffee	Coffee	NNP
13286	2395	26	_	_	NNP
13286	2395	27	_	_	NNP
13286	2395	28	*	*	NFP
13286	2395	29	Lobster	Lobster	NNP
13286	2395	30	Bisque_--4	Bisque_--4	NNP
13286	2395	31	tablespoons	tablespoon	NNS
13286	2395	32	flour	flour	NN
13286	2395	33	,	,	,
13286	2395	34	3	3	CD
13286	2395	35	tablespoons	tablespoon	NNS
13286	2395	36	Crisco	Crisco	NNP
13286	2395	37	,	,	,
13286	2395	38	1	1	CD
13286	2395	39	tablespoon	tablespoon	NN
13286	2395	40	salt	salt	NN
13286	2395	41	,	,	,
13286	2395	42	1	1	CD
13286	2395	43	head	head	NN
13286	2395	44	celery	celery	NN
13286	2395	45	,	,	,
13286	2395	46	2	2	CD
13286	2395	47	lobsters	lobster	NNS
13286	2395	48	,	,	,
13286	2395	49	1	1	CD
13286	2395	50	small	small	JJ
13286	2395	51	onion	onion	NN
13286	2395	52	,	,	,
13286	2395	53	6	6	CD
13286	2395	54	whole	whole	JJ
13286	2395	55	white	white	JJ
13286	2395	56	peppers	pepper	NNS
13286	2395	57	,	,	,
13286	2395	58	4	4	CD
13286	2395	59	sprigs	sprig	NNS
13286	2395	60	parsley	parsley	NN
13286	2395	61	,	,	,
13286	2395	62	1	1	CD
13286	2395	63	quart	quart	NN
13286	2395	64	milk	milk	NN
13286	2395	65	,	,	,
13286	2395	66	white	white	JJ
13286	2395	67	pepper	pepper	NN
13286	2395	68	to	to	IN
13286	2395	69	taste	taste	NN
13286	2395	70	.	.	.
13286	2396	1	Cover	cover	NN
13286	2396	2	lobsters	lobster	NNS
13286	2396	3	with	with	IN
13286	2396	4	boiling	boiling	NN
13286	2396	5	water	water	NN
13286	2396	6	,	,	,
13286	2396	7	add	add	VB
13286	2396	8	salt	salt	NN
13286	2396	9	,	,	,
13286	2396	10	celery	celery	NN
13286	2396	11	diced	dice	VBN
13286	2396	12	,	,	,
13286	2396	13	whole	whole	JJ
13286	2396	14	peppers	pepper	NNS
13286	2396	15	,	,	,
13286	2396	16	parsley	parsley	NN
13286	2396	17	and	and	CC
13286	2396	18	onion	onion	NN
13286	2396	19	.	.	.
13286	2397	1	Cook	cook	VB
13286	2397	2	until	until	IN
13286	2397	3	lobsters	lobster	NNS
13286	2397	4	'	'	POS
13286	2397	5	claws	claws	NN
13286	2397	6	can	can	MD
13286	2397	7	easily	easily	RB
13286	2397	8	be	be	VB
13286	2397	9	pulled	pull	VBN
13286	2397	10	apart	apart	RB
13286	2397	11	;	;	:
13286	2397	12	it	-PRON-	PRP
13286	2397	13	will	will	MD
13286	2397	14	probably	probably	RB
13286	2397	15	take	take	VB
13286	2397	16	25	25	CD
13286	2397	17	minutes	minute	NNS
13286	2397	18	.	.	.
13286	2398	1	When	when	WRB
13286	2398	2	cool	cool	JJ
13286	2398	3	enough	enough	RB
13286	2398	4	to	to	TO
13286	2398	5	handle	handle	VB
13286	2398	6	,	,	,
13286	2398	7	cut	cut	VB
13286	2398	8	lobsters	lobster	NNS
13286	2398	9	down	down	RP
13286	2398	10	back	back	RB
13286	2398	11	,	,	,
13286	2398	12	remove	remove	VB
13286	2398	13	meat	meat	NN
13286	2398	14	from	from	IN
13286	2398	15	body	body	NN
13286	2398	16	and	and	CC
13286	2398	17	claws	claws	NN
13286	2398	18	.	.	.
13286	2399	1	Save	save	VB
13286	2399	2	coral	coral	NN
13286	2399	3	.	.	.
13286	2400	1	Put	put	VB
13286	2400	2	back	back	RP
13286	2400	3	all	all	DT
13286	2400	4	tough	tough	JJ
13286	2400	5	parts	part	NNS
13286	2400	6	with	with	IN
13286	2400	7	small	small	JJ
13286	2400	8	claws	claw	NNS
13286	2400	9	and	and	CC
13286	2400	10	shells	shell	NNS
13286	2400	11	,	,	,
13286	2400	12	and	and	CC
13286	2400	13	cook	cook	VB
13286	2400	14	for	for	IN
13286	2400	15	20	20	CD
13286	2400	16	minutes	minute	NNS
13286	2400	17	in	in	IN
13286	2400	18	same	same	JJ
13286	2400	19	liquor	liquor	NN
13286	2400	20	.	.	.
13286	2401	1	Liquor	liquor	NN
13286	2401	2	must	must	MD
13286	2401	3	be	be	VB
13286	2401	4	considerably	considerably	RB
13286	2401	5	reduced	reduce	VBN
13286	2401	6	.	.	.
13286	2402	1	Dry	Dry	NNP
13286	2402	2	coral	coral	NN
13286	2402	3	,	,	,
13286	2402	4	rub	rub	VB
13286	2402	5	through	through	IN
13286	2402	6	sieve	sieve	NN
13286	2402	7	.	.	.
13286	2403	1	Blend	Blend	NNP
13286	2403	2	Crisco	Crisco	NNP
13286	2403	3	and	and	CC
13286	2403	4	flour	flour	NN
13286	2403	5	in	in	IN
13286	2403	6	saucepan	saucepan	NN
13286	2403	7	over	over	IN
13286	2403	8	fire	fire	NN
13286	2403	9	,	,	,
13286	2403	10	stir	stir	VB
13286	2403	11	in	in	IN
13286	2403	12	milk	milk	NN
13286	2403	13	,	,	,
13286	2403	14	let	let	VB
13286	2403	15	this	this	DT
13286	2403	16	come	come	VB
13286	2403	17	to	to	TO
13286	2403	18	boil	boil	VB
13286	2403	19	,	,	,
13286	2403	20	add	add	VB
13286	2403	21	2	2	CD
13286	2403	22	cups	cup	NNS
13286	2403	23	of	of	IN
13286	2403	24	strained	strained	JJ
13286	2403	25	lobster	lobster	NN
13286	2403	26	broth	broth	NN
13286	2403	27	.	.	.
13286	2404	1	Bring	bring	VB
13286	2404	2	to	to	IN
13286	2404	3	boiling	boiling	NN
13286	2404	4	point	point	NN
13286	2404	5	,	,	,
13286	2404	6	season	season	NN
13286	2404	7	with	with	IN
13286	2404	8	salt	salt	NN
13286	2404	9	and	and	CC
13286	2404	10	pepper	pepper	NN
13286	2404	11	,	,	,
13286	2404	12	and	and	CC
13286	2404	13	stir	stir	VB
13286	2404	14	in	in	IN
13286	2404	15	sifted	sift	VBN
13286	2404	16	coral	coral	NN
13286	2404	17	enough	enough	RB
13286	2404	18	to	to	TO
13286	2404	19	give	give	VB
13286	2404	20	liquid	liquid	JJ
13286	2404	21	bright	bright	NN
13286	2404	22	pink	pink	JJ
13286	2404	23	color	color	NN
13286	2404	24	.	.	.
13286	2405	1	Place	place	NN
13286	2405	2	lobster	lobster	NN
13286	2405	3	meat	meat	NN
13286	2405	4	cut	cut	VBN
13286	2405	5	in	in	IN
13286	2405	6	fine	fine	JJ
13286	2405	7	pieces	piece	NNS
13286	2405	8	in	in	IN
13286	2405	9	hot	hot	JJ
13286	2405	10	tureen	tureen	NN
13286	2405	11	,	,	,
13286	2405	12	pour	pour	VB
13286	2405	13	hot	hot	JJ
13286	2405	14	mixture	mixture	NN
13286	2405	15	over	over	RP
13286	2405	16	and	and	CC
13286	2405	17	serve	serve	VB
13286	2405	18	hot	hot	JJ
13286	2405	19	.	.	.
13286	2406	1	January	January	NNP
13286	2406	2	4	4	CD
13286	2406	3	_	_	NNP
13286	2406	4	Lentil	Lentil	NNP
13286	2406	5	Soup	Soup	NNP
13286	2406	6	Roast	Roast	NNP
13286	2406	7	Loin	Loin	NNP
13286	2406	8	of	of	IN
13286	2406	9	Pork	Pork	NNP
13286	2406	10	,	,	,
13286	2406	11	Apple	Apple	NNP
13286	2406	12	Sauce	Sauce	NNP
13286	2406	13	Potato	Potato	NNP
13286	2406	14	Balls	Balls	NNPS
13286	2406	15	Artichokes	Artichokes	NNPS
13286	2406	16	,	,	,
13286	2406	17	a	a	DT
13286	2406	18	la	la	FW
13286	2406	19	Creme	Creme	NNP
13286	2406	20	*	*	NFP
13286	2406	21	Orange	Orange	NNP
13286	2406	22	Salad	Salad	NNP
13286	2406	23	Cheese	Cheese	NNP
13286	2406	24	Fingers	Fingers	NNPS
13286	2406	25	Pineapple	Pineapple	NNP
13286	2406	26	Pudding	Pudding	NNP
13286	2406	27	Coffee	Coffee	NNP
13286	2406	28	_	_	NNP
13286	2406	29	_	_	NNP
13286	2406	30	*	*	NFP
13286	2406	31	Orange	Orange	NNP
13286	2406	32	Salad_--1	Salad_--1	NNP
13286	2406	33	tablespoon	tablespoon	NN
13286	2406	34	brandy	brandy	NN
13286	2406	35	,	,	,
13286	2406	36	1	1	CD
13286	2406	37	tablespoon	tablespoon	NN
13286	2406	38	melted	melt	VBN
13286	2406	39	Crisco	Crisco	NNP
13286	2406	40	,	,	,
13286	2406	41	1/2	1/2	CD
13286	2406	42	teaspoon	teaspoon	NN
13286	2406	43	sugar	sugar	NN
13286	2406	44	,	,	,
13286	2406	45	1	1	CD
13286	2406	46	teaspoon	teaspoon	NN
13286	2406	47	chopped	chop	VBD
13286	2406	48	tarragon	tarragon	NNP
13286	2406	49	,	,	,
13286	2406	50	1	1	CD
13286	2406	51	teaspoon	teaspoon	NN
13286	2406	52	chopped	chop	VBD
13286	2406	53	chervil	chervil	NN
13286	2406	54	,	,	,
13286	2406	55	and	and	CC
13286	2406	56	6	6	CD
13286	2406	57	oranges	orange	NNS
13286	2406	58	.	.	.
13286	2407	1	Cut	cut	NN
13286	2407	2	peel	peel	NN
13286	2407	3	from	from	IN
13286	2407	4	oranges	orange	NNS
13286	2407	5	,	,	,
13286	2407	6	carefully	carefully	RB
13286	2407	7	removing	remove	VBG
13286	2407	8	all	all	DT
13286	2407	9	pith	pith	NN
13286	2407	10	,	,	,
13286	2407	11	cut	cut	VBD
13286	2407	12	out	out	RP
13286	2407	13	pulpy	pulpy	JJ
13286	2407	14	pieces	piece	NNS
13286	2407	15	in	in	IN
13286	2407	16	each	each	DT
13286	2407	17	of	of	IN
13286	2407	18	natural	natural	JJ
13286	2407	19	divisions	division	NNS
13286	2407	20	so	so	IN
13286	2407	21	that	that	IN
13286	2407	22	there	there	EX
13286	2407	23	is	be	VBZ
13286	2407	24	no	no	DT
13286	2407	25	skin	skin	NN
13286	2407	26	of	of	IN
13286	2407	27	any	any	DT
13286	2407	28	kind	kind	NN
13286	2407	29	or	or	CC
13286	2407	30	pips	pip	NNS
13286	2407	31	taken	take	VBN
13286	2407	32	out	out	RP
13286	2407	33	with	with	IN
13286	2407	34	pieces	piece	NNS
13286	2407	35	fruit	fruit	NN
13286	2407	36	,	,	,
13286	2407	37	sprinkle	sprinkle	VBP
13286	2407	38	over	over	IN
13286	2407	39	these	these	DT
13286	2407	40	pieces	piece	NNS
13286	2407	41	tarragon	tarragon	NNP
13286	2407	42	,	,	,
13286	2407	43	chervil	chervil	NN
13286	2407	44	,	,	,
13286	2407	45	melted	melt	VBD
13286	2407	46	Crisco	Crisco	NNP
13286	2407	47	,	,	,
13286	2407	48	brandy	brandy	NN
13286	2407	49	and	and	CC
13286	2407	50	sugar	sugar	NN
13286	2407	51	.	.	.
13286	2408	1	This	this	DT
13286	2408	2	salad	salad	NN
13286	2408	3	should	should	MD
13286	2408	4	be	be	VB
13286	2408	5	placed	place	VBN
13286	2408	6	on	on	IN
13286	2408	7	ice	ice	NN
13286	2408	8	if	if	IN
13286	2408	9	possible	possible	JJ
13286	2408	10	1	1	CD
13286	2408	11	hour	hour	NN
13286	2408	12	before	before	IN
13286	2408	13	serving	serve	VBG
13286	2408	14	.	.	.
13286	2409	1	January	January	NNP
13286	2409	2	5	5	CD
13286	2409	3	_	_	NNP
13286	2409	4	Cheese	Cheese	NNP
13286	2409	5	Canapes	Canapes	NNPS
13286	2409	6	Julienne	Julienne	NNP
13286	2409	7	Soup	Soup	NNP
13286	2409	8	Bread	Bread	NNP
13286	2409	9	Sticks	Sticks	NNP
13286	2409	10	*	*	NFP
13286	2409	11	Roast	Roast	NNP
13286	2409	12	Stuffed	Stuffed	NNP
13286	2409	13	Chicken	Chicken	NNP
13286	2409	14	,	,	,
13286	2409	15	Brown	Brown	NNP
13286	2409	16	Gravy	Gravy	NNP
13286	2409	17	Creamed	Creamed	NNP
13286	2409	18	Cauliflower	Cauliflower	NNP
13286	2409	19	Potato	Potato	NNP
13286	2409	20	Croquettes	Croquettes	NNPS
13286	2409	21	Olive	Olive	NNP
13286	2409	22	Salad	Salad	NNP
13286	2409	23	Cheese	Cheese	NNP
13286	2409	24	Relish	Relish	NNP
13286	2409	25	Pistachio	Pistachio	NNP
13286	2409	26	Ice	Ice	NNP
13286	2409	27	Cream	Cream	NNP
13286	2409	28	Coffee	Coffee	NNP
13286	2409	29	_	_	NNP
13286	2409	30	_	_	NNP
13286	2409	31	*	*	NFP
13286	2409	32	Roast	Roast	NNP
13286	2409	33	Stuffed	Stuffed	NNP
13286	2409	34	Chicken_--6	chicken_--6	JJ
13286	2409	35	tablespoons	tablespoon	NNS
13286	2409	36	breadcrumbs	breadcrumb	NNS
13286	2409	37	,	,	,
13286	2409	38	2	2	CD
13286	2409	39	tablespoons	tablespoon	NNS
13286	2409	40	Crisco	Crisco	NNP
13286	2409	41	,	,	,
13286	2409	42	2	2	CD
13286	2409	43	tablespoons	tablespoon	NNS
13286	2409	44	chopped	chop	VBN
13286	2409	45	cooked	cooked	JJ
13286	2409	46	ham	ham	NNP
13286	2409	47	,	,	,
13286	2409	48	1	1	CD
13286	2409	49	beaten	beat	VBN
13286	2409	50	egg	egg	NN
13286	2409	51	,	,	,
13286	2409	52	1	1	CD
13286	2409	53	teaspoon	teaspoon	NN
13286	2409	54	chopped	chop	VBD
13286	2409	55	parsley	parsley	NN
13286	2409	56	,	,	,
13286	2409	57	1	1	CD
13286	2409	58	chicken	chicken	NN
13286	2409	59	,	,	,
13286	2409	60	2	2	CD
13286	2409	61	tablespoons	tablespoon	NNS
13286	2409	62	milk	milk	NN
13286	2409	63	,	,	,
13286	2409	64	seasoning	season	VBG
13286	2409	65	red	red	JJ
13286	2409	66	pepper	pepper	NN
13286	2409	67	,	,	,
13286	2409	68	white	white	JJ
13286	2409	69	pepper	pepper	NN
13286	2409	70	,	,	,
13286	2409	71	salt	salt	NN
13286	2409	72	,	,	,
13286	2409	73	powdered	powder	VBN
13286	2409	74	mace	mace	NN
13286	2409	75	and	and	CC
13286	2409	76	herbs	herb	NNS
13286	2409	77	to	to	TO
13286	2409	78	taste	taste	VB
13286	2409	79	.	.	.
13286	2410	1	Clean	clean	JJ
13286	2410	2	and	and	CC
13286	2410	3	draw	draw	VB
13286	2410	4	chicken	chicken	NN
13286	2410	5	.	.	.
13286	2411	1	Melt	Melt	NNP
13286	2411	2	Crisco	Crisco	NNP
13286	2411	3	,	,	,
13286	2411	4	add	add	VB
13286	2411	5	it	-PRON-	PRP
13286	2411	6	to	to	IN
13286	2411	7	crumbs	crumb	NNS
13286	2411	8	,	,	,
13286	2411	9	ham	ham	NN
13286	2411	10	,	,	,
13286	2411	11	egg	egg	NN
13286	2411	12	,	,	,
13286	2411	13	parsley	parsley	NN
13286	2411	14	,	,	,
13286	2411	15	milk	milk	NN
13286	2411	16	,	,	,
13286	2411	17	and	and	CC
13286	2411	18	seasonings	seasoning	NNS
13286	2411	19	;	;	:
13286	2411	20	mix	mix	NN
13286	2411	21	and	and	CC
13286	2411	22	place	place	VB
13286	2411	23	in	in	IN
13286	2411	24	breast	breast	NN
13286	2411	25	of	of	IN
13286	2411	26	fowl	fowl	NN
13286	2411	27	.	.	.
13286	2412	1	If	if	IN
13286	2412	2	young	young	JJ
13286	2412	3	chicken	chicken	NN
13286	2412	4	leave	leave	VBP
13286	2412	5	on	on	IN
13286	2412	6	feet	foot	NNS
13286	2412	7	,	,	,
13286	2412	8	which	which	WDT
13286	2412	9	should	should	MD
13286	2412	10	be	be	VB
13286	2412	11	scalded	scald	VBN
13286	2412	12	and	and	CC
13286	2412	13	skinned	skin	VBN
13286	2412	14	;	;	:
13286	2412	15	if	if	IN
13286	2412	16	an	an	DT
13286	2412	17	older	old	JJR
13286	2412	18	bird	bird	NN
13286	2412	19	,	,	,
13286	2412	20	cut	cut	VBD
13286	2412	21	off	off	RP
13286	2412	22	legs	leg	NNS
13286	2412	23	half	half	JJ
13286	2412	24	-	-	HYPH
13286	2412	25	way	way	NN
13286	2412	26	to	to	IN
13286	2412	27	first	first	JJ
13286	2412	28	joint	joint	NN
13286	2412	29	,	,	,
13286	2412	30	turn	turn	VB
13286	2412	31	back	back	RB
13286	2412	32	pinions	pinion	NNS
13286	2412	33	,	,	,
13286	2412	34	run	run	VB
13286	2412	35	skewer	skewer	NN
13286	2412	36	through	through	IN
13286	2412	37	them	-PRON-	PRP
13286	2412	38	,	,	,
13286	2412	39	catching	catch	VBG
13286	2412	40	top	top	JJ
13286	2412	41	part	part	NN
13286	2412	42	of	of	IN
13286	2412	43	legs	leg	NNS
13286	2412	44	;	;	:
13286	2412	45	tie	tie	VB
13286	2412	46	bottom	bottom	JJ
13286	2412	47	part	part	NN
13286	2412	48	of	of	IN
13286	2412	49	legs	leg	NNS
13286	2412	50	together	together	RB
13286	2412	51	.	.	.
13286	2413	1	Set	Set	VBN
13286	2413	2	in	in	IN
13286	2413	3	hot	hot	JJ
13286	2413	4	oven	oven	NN
13286	2413	5	from	from	IN
13286	2413	6	3/4	3/4	CD
13286	2413	7	to	to	IN
13286	2413	8	1	1	CD
13286	2413	9	-	-	HYPH
13286	2413	10	1/4	1/4	CD
13286	2413	11	hours	hour	NNS
13286	2413	12	,	,	,
13286	2413	13	according	accord	VBG
13286	2413	14	to	to	IN
13286	2413	15	size	size	NN
13286	2413	16	;	;	:
13286	2413	17	baste	baste	NNP
13286	2413	18	well	well	RB
13286	2413	19	with	with	IN
13286	2413	20	melted	melt	VBN
13286	2413	21	Crisco	Crisco	NNP
13286	2413	22	,	,	,
13286	2413	23	and	and	CC
13286	2413	24	about	about	RB
13286	2413	25	15	15	CD
13286	2413	26	minutes	minute	NNS
13286	2413	27	before	before	IN
13286	2413	28	it	-PRON-	PRP
13286	2413	29	is	be	VBZ
13286	2413	30	finished	finish	VBN
13286	2413	31	dredge	dredge	NN
13286	2413	32	with	with	IN
13286	2413	33	flour	flour	NN
13286	2413	34	and	and	CC
13286	2413	35	brown	brown	JJ
13286	2413	36	.	.	.
13286	2414	1	To	to	TO
13286	2414	2	make	make	VB
13286	2414	3	brown	brown	JJ
13286	2414	4	gravy	gravy	NN
13286	2414	5	,	,	,
13286	2414	6	pour	pour	VBP
13286	2414	7	from	from	IN
13286	2414	8	tin	tin	NN
13286	2414	9	fat	fat	NN
13286	2414	10	,	,	,
13286	2414	11	sprinkle	sprinkle	VB
13286	2414	12	in	in	IN
13286	2414	13	2	2	CD
13286	2414	14	teaspoons	teaspoon	NNS
13286	2414	15	browned	brown	VBN
13286	2414	16	flour	flour	NN
13286	2414	17	,	,	,
13286	2414	18	then	then	RB
13286	2414	19	add	add	VB
13286	2414	20	1	1	CD
13286	2414	21	cup	cup	NN
13286	2414	22	boiling	boiling	NN
13286	2414	23	water	water	NN
13286	2414	24	,	,	,
13286	2414	25	containing	contain	VBG
13286	2414	26	1/2	1/2	CD
13286	2414	27	teaspoon	teaspoon	NN
13286	2414	28	extract	extract	NN
13286	2414	29	beef	beef	NN
13286	2414	30	,	,	,
13286	2414	31	salt	salt	NN
13286	2414	32	and	and	CC
13286	2414	33	pepper	pepper	NN
13286	2414	34	;	;	:
13286	2414	35	allow	allow	VB
13286	2414	36	this	this	DT
13286	2414	37	to	to	TO
13286	2414	38	boil	boil	VB
13286	2414	39	3	3	CD
13286	2414	40	minutes	minute	NNS
13286	2414	41	,	,	,
13286	2414	42	strain	strain	VBP
13286	2414	43	over	over	IN
13286	2414	44	chicken	chicken	NN
13286	2414	45	,	,	,
13286	2414	46	or	or	CC
13286	2414	47	serve	serve	VB
13286	2414	48	in	in	IN
13286	2414	49	sauceboat	sauceboat	NN
13286	2414	50	.	.	.
13286	2415	1	January	January	NNP
13286	2415	2	6	6	CD
13286	2415	3	_	_	NNP
13286	2415	4	Oyster	Oyster	NNP
13286	2415	5	Cocktail	Cocktail	NNP
13286	2415	6	Fried	Fried	NNP
13286	2415	7	Cod	Cod	NNP
13286	2415	8	Steaks	Steaks	NNP
13286	2415	9	Potatoes	Potatoes	NNPS
13286	2415	10	au	au	NNP
13286	2415	11	Gratin	gratin	NN
13286	2415	12	*	*	NFP
13286	2415	13	Stewed	stew	VBD
13286	2415	14	Tomatoes	Tomatoes	NNP
13286	2415	15	Cold	Cold	NNP
13286	2415	16	Slaw	Slaw	NNP
13286	2415	17	Cheese	Cheese	NNP
13286	2415	18	Wafers	Wafers	NNPS
13286	2415	19	Cocoanut	Cocoanut	NNP
13286	2415	20	Pudding	Pudding	NNP
13286	2415	21	Coffee	Coffee	NNP
13286	2415	22	_	_	NNP
13286	2415	23	_	_	NNP
13286	2415	24	*	*	NFP
13286	2415	25	Stewed	stew	VBN
13286	2415	26	Tomatoes_--1	Tomatoes_--1	NNP
13286	2415	27	can	can	MD
13286	2415	28	tomatoes	tomato	NNS
13286	2415	29	,	,	,
13286	2415	30	2	2	CD
13286	2415	31	tablespoons	tablespoon	NNS
13286	2415	32	Crisco	Crisco	NNP
13286	2415	33	,	,	,
13286	2415	34	1	1	CD
13286	2415	35	cup	cup	NN
13286	2415	36	breadcrumbs	breadcrumb	NNS
13286	2415	37	,	,	,
13286	2415	38	seasoning	seasoning	NN
13286	2415	39	salt	salt	NN
13286	2415	40	,	,	,
13286	2415	41	pepper	pepper	NN
13286	2415	42	and	and	CC
13286	2415	43	paprika	paprika	NNS
13286	2415	44	.	.	.
13286	2416	1	Empty	empty	JJ
13286	2416	2	tomatoes	tomato	NNS
13286	2416	3	into	into	IN
13286	2416	4	double	double	JJ
13286	2416	5	boiler	boiler	NN
13286	2416	6	,	,	,
13286	2416	7	add	add	VB
13286	2416	8	breadcrumbs	breadcrumb	NNS
13286	2416	9	,	,	,
13286	2416	10	salt	salt	NN
13286	2416	11	,	,	,
13286	2416	12	pepper	pepper	NN
13286	2416	13	,	,	,
13286	2416	14	and	and	CC
13286	2416	15	paprika	paprika	NNP
13286	2416	16	,	,	,
13286	2416	17	and	and	CC
13286	2416	18	cook	cook	VB
13286	2416	19	slowly	slowly	RB
13286	2416	20	for	for	IN
13286	2416	21	1/2	1/2	CD
13286	2416	22	an	an	DT
13286	2416	23	hour	hour	NN
13286	2416	24	,	,	,
13286	2416	25	stirring	stir	VBG
13286	2416	26	from	from	IN
13286	2416	27	time	time	NN
13286	2416	28	to	to	IN
13286	2416	29	time	time	NN
13286	2416	30	.	.	.
13286	2417	1	Just	just	RB
13286	2417	2	before	before	IN
13286	2417	3	serving	serve	VBG
13286	2417	4	add	add	VB
13286	2417	5	Crisco	Crisco	NNP
13286	2417	6	and	and	CC
13286	2417	7	stir	stir	VB
13286	2417	8	till	till	IN
13286	2417	9	melted	melt	VBN
13286	2417	10	.	.	.
13286	2418	1	While	while	IN
13286	2418	2	the	the	DT
13286	2418	3	tomatoes	tomato	NNS
13286	2418	4	will	will	MD
13286	2418	5	be	be	VB
13286	2418	6	ready	ready	JJ
13286	2418	7	with	with	IN
13286	2418	8	1/2	1/2	CD
13286	2418	9	hour	hour	NN
13286	2418	10	's	's	POS
13286	2418	11	cooking	cooking	NN
13286	2418	12	,	,	,
13286	2418	13	they	-PRON-	PRP
13286	2418	14	are	be	VBP
13286	2418	15	improved	improve	VBN
13286	2418	16	by	by	IN
13286	2418	17	cooking	cook	VBG
13286	2418	18	1	1	CD
13286	2418	19	hour	hour	NN
13286	2418	20	,	,	,
13286	2418	21	and	and	CC
13286	2418	22	are	be	VBP
13286	2418	23	better	well	JJR
13286	2418	24	still	still	RB
13286	2418	25	if	if	IN
13286	2418	26	warmed	warm	VBN
13286	2418	27	again	again	RB
13286	2418	28	after	after	IN
13286	2418	29	cooling	cool	VBG
13286	2418	30	.	.	.
13286	2419	1	January	January	NNP
13286	2419	2	7	7	CD
13286	2419	3	_	_	NNP
13286	2419	4	Clam	Clam	NNP
13286	2419	5	Cocktail	Cocktail	NNP
13286	2419	6	Boiled	Boiled	NNP
13286	2419	7	Salmon	Salmon	NNP
13286	2419	8	with	with	IN
13286	2419	9	Parsley	Parsley	NNP
13286	2419	10	Butter	Butter	NNP
13286	2419	11	Roast	Roast	NNP
13286	2419	12	Duck	Duck	NNP
13286	2419	13	,	,	,
13286	2419	14	Olive	Olive	NNP
13286	2419	15	Sauce	Sauce	NNP
13286	2419	16	and	and	CC
13286	2419	17	Fried	Fried	NNP
13286	2419	18	Hominy	Hominy	NNP
13286	2419	19	Riced	rice	VBD
13286	2419	20	Potatoes	Potatoes	NNP
13286	2419	21	French	French	NNP
13286	2419	22	Peas	Peas	NNP
13286	2419	23	Creamed	Creamed	NNP
13286	2419	24	Salsify	Salsify	NNP
13286	2419	25	Celery	Celery	NNP
13286	2419	26	Mayonnaise	Mayonnaise	NNP
13286	2419	27	*	*	NFP
13286	2419	28	Cheese	Cheese	NNP
13286	2419	29	Ramekins	Ramekins	NNP
13286	2419	30	Banbury	Banbury	NNP
13286	2419	31	Tarts	Tarts	NNPS
13286	2419	32	Coffee	Coffee	NNP
13286	2419	33	_	_	NNP
13286	2419	34	_	_	NNP
13286	2419	35	*	*	NFP
13286	2419	36	Cheese	Cheese	NNP
13286	2419	37	Ramekins_--4	ramekins_--4	NN
13286	2419	38	tablespoons	tablespoon	NNS
13286	2419	39	flour	flour	NN
13286	2419	40	,	,	,
13286	2419	41	3	3	CD
13286	2419	42	tablespoons	tablespoon	NNS
13286	2419	43	Crisco	Crisco	NNP
13286	2419	44	,	,	,
13286	2419	45	1/2	1/2	CD
13286	2419	46	cup	cup	NN
13286	2419	47	milk	milk	NN
13286	2419	48	,	,	,
13286	2419	49	3	3	CD
13286	2419	50	whole	whole	JJ
13286	2419	51	eggs	egg	NNS
13286	2419	52	,	,	,
13286	2419	53	1	1	CD
13286	2419	54	white	white	JJ
13286	2419	55	egg	egg	NN
13286	2419	56	,	,	,
13286	2419	57	salt	salt	NN
13286	2419	58	,	,	,
13286	2419	59	white	white	JJ
13286	2419	60	pepper	pepper	NN
13286	2419	61	,	,	,
13286	2419	62	and	and	CC
13286	2419	63	red	red	JJ
13286	2419	64	pepper	pepper	NN
13286	2419	65	to	to	IN
13286	2419	66	taste	taste	NN
13286	2419	67	,	,	,
13286	2419	68	and	and	CC
13286	2419	69	1/2	1/2	CD
13286	2419	70	cup	cup	NN
13286	2419	71	grated	grate	VBN
13286	2419	72	cheese	cheese	NN
13286	2419	73	.	.	.
13286	2420	1	In	in	IN
13286	2420	2	saucepan	saucepan	NN
13286	2420	3	,	,	,
13286	2420	4	mix	mix	VB
13286	2420	5	Crisco	Crisco	NNP
13286	2420	6	and	and	CC
13286	2420	7	flour	flour	NN
13286	2420	8	over	over	IN
13286	2420	9	fire	fire	NN
13286	2420	10	,	,	,
13286	2420	11	when	when	WRB
13286	2420	12	smooth	smooth	JJ
13286	2420	13	stir	stir	NN
13286	2420	14	in	in	IN
13286	2420	15	milk	milk	NN
13286	2420	16	,	,	,
13286	2420	17	and	and	CC
13286	2420	18	cook	cook	VB
13286	2420	19	until	until	IN
13286	2420	20	thick	thick	JJ
13286	2420	21	,	,	,
13286	2420	22	add	add	VB
13286	2420	23	seasonings	seasoning	NNS
13286	2420	24	;	;	:
13286	2420	25	mix	mix	VB
13286	2420	26	well	well	RB
13286	2420	27	.	.	.
13286	2421	1	Remove	remove	VB
13286	2421	2	pan	pan	NN
13286	2421	3	from	from	IN
13286	2421	4	fire	fire	NN
13286	2421	5	,	,	,
13286	2421	6	add	add	VB
13286	2421	7	yolks	yolk	NNS
13286	2421	8	eggs	egg	NNS
13286	2421	9	1	1	CD
13286	2421	10	by	by	IN
13286	2421	11	1	1	CD
13286	2421	12	,	,	,
13286	2421	13	mix	mix	VB
13286	2421	14	each	each	DT
13286	2421	15	thoroughly	thoroughly	RB
13286	2421	16	,	,	,
13286	2421	17	then	then	RB
13286	2421	18	mix	mix	VB
13286	2421	19	in	in	IN
13286	2421	20	cheese	cheese	NN
13286	2421	21	,	,	,
13286	2421	22	and	and	CC
13286	2421	23	fold	fold	VB
13286	2421	24	in	in	RP
13286	2421	25	stiffly	stiffly	NNP
13286	2421	26	beaten	beat	VBN
13286	2421	27	white	white	JJ
13286	2421	28	egg	egg	NN
13286	2421	29	.	.	.
13286	2422	1	Pour	pour	VB
13286	2422	2	into	into	IN
13286	2422	3	Criscoed	Criscoed	NNP
13286	2422	4	ramekins	ramekin	NNS
13286	2422	5	,	,	,
13286	2422	6	and	and	CC
13286	2422	7	bake	bake	VBP
13286	2422	8	in	in	RP
13286	2422	9	hot	hot	JJ
13286	2422	10	oven	oven	JJ
13286	2422	11	15	15	CD
13286	2422	12	minutes	minute	NNS
13286	2422	13	.	.	.
13286	2423	1	Serve	serve	VB
13286	2423	2	hot	hot	JJ
13286	2423	3	.	.	.
13286	2424	1	January	January	NNP
13286	2424	2	8	8	CD
13286	2424	3	_	_	NNP
13286	2424	4	Cherry	Cherry	NNP
13286	2424	5	Cocktail	Cocktail	NNP
13286	2424	6	Corn	Corn	NNP
13286	2424	7	Soup	Soup	NNP
13286	2424	8	Crisp	Crisp	NNP
13286	2424	9	Crackers	Crackers	NNPS
13286	2424	10	Pot	Pot	NNP
13286	2424	11	Roast	Roast	NNP
13286	2424	12	with	with	IN
13286	2424	13	Dumplings	Dumplings	NNPS
13286	2424	14	Lettuce	Lettuce	NNP
13286	2424	15	and	and	CC
13286	2424	16	Radish	Radish	NNP
13286	2424	17	Salad	Salad	NNP
13286	2424	18	*	*	NFP
13286	2424	19	Cheese	Cheese	NNP
13286	2424	20	Biscuits	Biscuits	NNPS
13286	2424	21	Spice	Spice	NNP
13286	2424	22	Jelly	Jelly	NNP
13286	2424	23	Coffee	Coffee	NNP
13286	2424	24	_	_	NNP
13286	2424	25	_	_	NNP
13286	2424	26	*	*	NFP
13286	2424	27	Cheese	Cheese	NNP
13286	2424	28	Biscuits_--4	Biscuits_--4	NNP
13286	2424	29	teaspoons	teaspoon	NNS
13286	2424	30	flour	flour	NN
13286	2424	31	,	,	,
13286	2424	32	6	6	CD
13286	2424	33	tablespoons	tablespoon	NNS
13286	2424	34	grated	grate	VBD
13286	2424	35	Parmesan	Parmesan	NNP
13286	2424	36	cheese	cheese	NN
13286	2424	37	,	,	,
13286	2424	38	3	3	CD
13286	2424	39	tablespoons	tablespoon	NNS
13286	2424	40	Crisco	Crisco	NNP
13286	2424	41	,	,	,
13286	2424	42	1	1	CD
13286	2424	43	yolk	yolk	NN
13286	2424	44	of	of	IN
13286	2424	45	egg	egg	NN
13286	2424	46	,	,	,
13286	2424	47	2	2	CD
13286	2424	48	teaspoons	teaspoon	NNS
13286	2424	49	cold	cold	JJ
13286	2424	50	water	water	NN
13286	2424	51	,	,	,
13286	2424	52	salt	salt	NN
13286	2424	53	and	and	CC
13286	2424	54	red	red	JJ
13286	2424	55	pepper	pepper	NN
13286	2424	56	to	to	IN
13286	2424	57	taste	taste	NN
13286	2424	58	.	.	.
13286	2425	1	Mix	mix	VB
13286	2425	2	flour	flour	NN
13286	2425	3	and	and	CC
13286	2425	4	cheese	cheese	NN
13286	2425	5	;	;	:
13286	2425	6	add	add	VB
13286	2425	7	salt	salt	NN
13286	2425	8	and	and	CC
13286	2425	9	red	red	JJ
13286	2425	10	pepper	pepper	NN
13286	2425	11	to	to	IN
13286	2425	12	taste	taste	NN
13286	2425	13	.	.	.
13286	2426	1	Rub	Rub	NNP
13286	2426	2	in	in	IN
13286	2426	3	Crisco	Crisco	NNP
13286	2426	4	lightly	lightly	RB
13286	2426	5	.	.	.
13286	2427	1	Mix	mix	VB
13286	2427	2	yolk	yolk	NN
13286	2427	3	egg	egg	NN
13286	2427	4	with	with	IN
13286	2427	5	water	water	NN
13286	2427	6	;	;	:
13286	2427	7	add	add	VB
13286	2427	8	enough	enough	JJ
13286	2427	9	of	of	IN
13286	2427	10	these	these	DT
13286	2427	11	to	to	TO
13286	2427	12	mix	mix	VB
13286	2427	13	flour	flour	NN
13286	2427	14	,	,	,
13286	2427	15	etc	etc	FW
13286	2427	16	.	.	FW
13286	2427	17	,	,	,
13286	2427	18	to	to	IN
13286	2427	19	stiff	stiff	JJ
13286	2427	20	paste	paste	NN
13286	2427	21	.	.	.
13286	2428	1	Knead	knead	NN
13286	2428	2	till	till	IN
13286	2428	3	smooth	smooth	JJ
13286	2428	4	on	on	IN
13286	2428	5	floured	floured	JJ
13286	2428	6	board	board	NN
13286	2428	7	,	,	,
13286	2428	8	then	then	RB
13286	2428	9	roll	roll	VB
13286	2428	10	out	out	RP
13286	2428	11	and	and	CC
13286	2428	12	cut	cut	VBN
13286	2428	13	into	into	IN
13286	2428	14	biscuits	biscuit	NNS
13286	2428	15	with	with	IN
13286	2428	16	small	small	JJ
13286	2428	17	cutter	cutter	NN
13286	2428	18	;	;	:
13286	2428	19	lay	lie	VBD
13286	2428	20	on	on	IN
13286	2428	21	Criscoed	Criscoed	NNP
13286	2428	22	tin	tin	NN
13286	2428	23	and	and	CC
13286	2428	24	bake	bake	NN
13286	2428	25	in	in	IN
13286	2428	26	quick	quick	JJ
13286	2428	27	oven	oven	NNP
13286	2428	28	8	8	CD
13286	2428	29	to	to	TO
13286	2428	30	10	10	CD
13286	2428	31	minutes	minute	NNS
13286	2428	32	,	,	,
13286	2428	33	or	or	CC
13286	2428	34	until	until	IN
13286	2428	35	they	-PRON-	PRP
13286	2428	36	are	be	VBP
13286	2428	37	a	a	DT
13286	2428	38	delicate	delicate	JJ
13286	2428	39	biscuit	biscuit	NN
13286	2428	40	color	color	NN
13286	2428	41	.	.	.
13286	2429	1	They	-PRON-	PRP
13286	2429	2	require	require	VBP
13286	2429	3	to	to	TO
13286	2429	4	be	be	VB
13286	2429	5	carefully	carefully	RB
13286	2429	6	watched	watch	VBN
13286	2429	7	,	,	,
13286	2429	8	as	as	IN
13286	2429	9	they	-PRON-	PRP
13286	2429	10	burn	burn	VBP
13286	2429	11	easily	easily	RB
13286	2429	12	.	.	.
13286	2430	1	Parmesan	parmesan	JJ
13286	2430	2	cheese	cheese	NN
13286	2430	3	is	be	VBZ
13286	2430	4	best	good	JJS
13286	2430	5	,	,	,
13286	2430	6	but	but	CC
13286	2430	7	other	other	JJ
13286	2430	8	dry	dry	JJ
13286	2430	9	kinds	kind	NNS
13286	2430	10	can	can	MD
13286	2430	11	be	be	VB
13286	2430	12	used	use	VBN
13286	2430	13	.	.	.
13286	2431	1	The	the	DT
13286	2431	2	biscuits	biscuit	NNS
13286	2431	3	are	be	VBP
13286	2431	4	brittle	brittle	JJ
13286	2431	5	,	,	,
13286	2431	6	so	so	RB
13286	2431	7	always	always	RB
13286	2431	8	prepare	prepare	VBP
13286	2431	9	more	more	JJR
13286	2431	10	than	than	IN
13286	2431	11	are	be	VBP
13286	2431	12	actually	actually	RB
13286	2431	13	required	require	VBN
13286	2431	14	.	.	.
13286	2432	1	They	-PRON-	PRP
13286	2432	2	rewarm	rewarm	VBP
13286	2432	3	well	well	RB
13286	2432	4	with	with	IN
13286	2432	5	care	care	NN
13286	2432	6	.	.	.
13286	2433	1	January	January	NNP
13286	2433	2	9	9	CD
13286	2433	3	_	_	NNP
13286	2433	4	Vermicelli	Vermicelli	NNP
13286	2433	5	Soup	Soup	NNP
13286	2433	6	*	*	NFP
13286	2433	7	Beef	Beef	NNP
13286	2433	8	Loaf	Loaf	NNP
13286	2433	9	,	,	,
13286	2433	10	Tomato	Tomato	NNP
13286	2433	11	Sauce	Sauce	NNP
13286	2433	12	Mashed	Mashed	NNP
13286	2433	13	Potatoes	Potatoes	NNP
13286	2433	14	Baked	bake	VBD
13286	2433	15	Squash	Squash	NNP
13286	2433	16	Apple	Apple	NNP
13286	2433	17	and	and	CC
13286	2433	18	Celery	Celery	NNP
13286	2433	19	Salad	Salad	NNP
13286	2433	20	Cheese	Cheese	NNP
13286	2433	21	Wafers	Wafers	NNPS
13286	2433	22	Mince	Mince	NNP
13286	2433	23	Pie	Pie	NNP
13286	2433	24	Coffee	Coffee	NNP
13286	2433	25	_	_	NNP
13286	2433	26	_	_	NNP
13286	2433	27	*	*	NFP
13286	2433	28	Beef	Beef	NNP
13286	2433	29	Loaf_--2	Loaf_--2	NNP
13286	2433	30	pounds	pound	VBZ
13286	2433	31	lean	lean	JJ
13286	2433	32	meat	meat	NN
13286	2433	33	,	,	,
13286	2433	34	3	3	CD
13286	2433	35	tablespoons	tablespoon	NNS
13286	2433	36	Crisco	Crisco	NNP
13286	2433	37	,	,	,
13286	2433	38	1/4	1/4	CD
13286	2433	39	pound	pound	NN
13286	2433	40	salt	salt	NN
13286	2433	41	pork	pork	NN
13286	2433	42	,	,	,
13286	2433	43	1	1	CD
13286	2433	44	cup	cup	NN
13286	2433	45	cracker	cracker	NN
13286	2433	46	crumbs	crumb	VBZ
13286	2433	47	,	,	,
13286	2433	48	3	3	CD
13286	2433	49	beaten	beat	VBN
13286	2433	50	eggs	egg	NNS
13286	2433	51	,	,	,
13286	2433	52	1	1	CD
13286	2433	53	teaspoon	teaspoon	NN
13286	2433	54	onion	onion	NN
13286	2433	55	juice	juice	NN
13286	2433	56	,	,	,
13286	2433	57	1	1	CD
13286	2433	58	tablespoon	tablespoon	NN
13286	2433	59	lemon	lemon	NN
13286	2433	60	juice	juice	NN
13286	2433	61	,	,	,
13286	2433	62	1	1	CD
13286	2433	63	cup	cup	NN
13286	2433	64	beef	beef	NN
13286	2433	65	stock	stock	NN
13286	2433	66	,	,	,
13286	2433	67	salt	salt	NN
13286	2433	68	and	and	CC
13286	2433	69	pepper	pepper	NN
13286	2433	70	to	to	IN
13286	2433	71	taste	taste	NN
13286	2433	72	.	.	.
13286	2434	1	Wipe	wipe	NN
13286	2434	2	meat	meat	NN
13286	2434	3	,	,	,
13286	2434	4	remove	remove	VB
13286	2434	5	all	all	DT
13286	2434	6	skin	skin	NN
13286	2434	7	and	and	CC
13286	2434	8	membranes	membrane	NNS
13286	2434	9	,	,	,
13286	2434	10	then	then	RB
13286	2434	11	put	put	VB
13286	2434	12	it	-PRON-	PRP
13286	2434	13	through	through	IN
13286	2434	14	meat	meat	NN
13286	2434	15	grinder	grinder	NN
13286	2434	16	,	,	,
13286	2434	17	add	add	VB
13286	2434	18	Crisco	Crisco	NNP
13286	2434	19	melted	melt	VBN
13286	2434	20	,	,	,
13286	2434	21	eggs	egg	NNS
13286	2434	22	,	,	,
13286	2434	23	crumbs	crumb	NNS
13286	2434	24	,	,	,
13286	2434	25	onion	onion	NN
13286	2434	26	juice	juice	NN
13286	2434	27	,	,	,
13286	2434	28	lemon	lemon	NN
13286	2434	29	juice	juice	NN
13286	2434	30	,	,	,
13286	2434	31	stock	stock	NN
13286	2434	32	and	and	CC
13286	2434	33	seasonings	seasoning	NNS
13286	2434	34	.	.	.
13286	2435	1	Press	press	NN
13286	2435	2	into	into	IN
13286	2435	3	greased	grease	VBN
13286	2435	4	pan	pan	NN
13286	2435	5	and	and	CC
13286	2435	6	cover	cover	NN
13286	2435	7	.	.	.
13286	2436	1	Bake	bake	NN
13286	2436	2	1	1	CD
13286	2436	3	hour	hour	NN
13286	2436	4	.	.	.
13286	2437	1	Baste	Baste	NNP
13286	2437	2	occasionally	occasionally	RB
13286	2437	3	during	during	IN
13286	2437	4	baking	baking	NN
13286	2437	5	with	with	IN
13286	2437	6	melted	melt	VBN
13286	2437	7	Crisco	Crisco	NNP
13286	2437	8	.	.	.
13286	2438	1	January	January	NNP
13286	2438	2	10	10	CD
13286	2438	3	_	_	NNP
13286	2438	4	Cream	Cream	NNP
13286	2438	5	of	of	IN
13286	2438	6	Carrot	Carrot	NNP
13286	2438	7	Soup	Soup	NNP
13286	2438	8	Pickles	Pickles	NNP
13286	2438	9	Celery	Celery	NNP
13286	2438	10	Olives	Olives	NNPS
13286	2438	11	*	*	NFP
13286	2438	12	Beef	Beef	NNP
13286	2438	13	Steak	Steak	NNP
13286	2438	14	and	and	CC
13286	2438	15	Kidney	Kidney	NNP
13286	2438	16	Pie	Pie	NNP
13286	2438	17	Baked	Baked	NNP
13286	2438	18	Potatoes	Potatoes	NNPS
13286	2438	19	Scalloped	Scalloped	NNP
13286	2438	20	Onions	Onions	NNPS
13286	2438	21	Cauliflower	Cauliflower	NNP
13286	2438	22	Salad	Salad	NNP
13286	2438	23	Cheese	Cheese	NNP
13286	2438	24	Crackers	Crackers	NNPS
13286	2438	25	Lemon	Lemon	NNP
13286	2438	26	Snow	Snow	NNP
13286	2438	27	Coffee	Coffee	NNP
13286	2438	28	_	_	NNP
13286	2438	29	_	_	NNP
13286	2438	30	*	*	NFP
13286	2438	31	Beef	Beef	NNP
13286	2438	32	Steak	Steak	NNP
13286	2438	33	and	and	CC
13286	2438	34	Kidney	Kidney	NNP
13286	2438	35	Pie_--2	pie_--2	NN
13286	2438	36	pounds	pound	NNS
13286	2438	37	lean	lean	NNP
13286	2438	38	steak	steak	NNP
13286	2438	39	,	,	,
13286	2438	40	4	4	CD
13286	2438	41	sheep	sheep	NN
13286	2438	42	's	's	POS
13286	2438	43	kidneys	kidney	NNS
13286	2438	44	,	,	,
13286	2438	45	some	some	DT
13286	2438	46	melted	melt	VBN
13286	2438	47	Crisco	Crisco	NNP
13286	2438	48	,	,	,
13286	2438	49	salt	salt	NN
13286	2438	50	and	and	CC
13286	2438	51	pepper	pepper	NN
13286	2438	52	to	to	TO
13286	2438	53	taste	taste	NN
13286	2438	54	,	,	,
13286	2438	55	1	1	CD
13286	2438	56	tablespoon	tablespoon	NN
13286	2438	57	Worcestershire	Worcestershire	NNP
13286	2438	58	sauce	sauce	NN
13286	2438	59	,	,	,
13286	2438	60	and	and	CC
13286	2438	61	some	some	DT
13286	2438	62	pie	pie	NN
13286	2438	63	crust	crust	NN
13286	2438	64	.	.	.
13286	2439	1	Cut	Cut	NNP
13286	2439	2	steak	steak	NN
13286	2439	3	very	very	RB
13286	2439	4	thinly	thinly	RB
13286	2439	5	and	and	CC
13286	2439	6	dip	dip	VB
13286	2439	7	it	-PRON-	PRP
13286	2439	8	in	in	IN
13286	2439	9	melted	melt	VBN
13286	2439	10	Crisco	Crisco	NNP
13286	2439	11	,	,	,
13286	2439	12	then	then	RB
13286	2439	13	in	in	IN
13286	2439	14	flour	flour	NN
13286	2439	15	seasoned	season	VBN
13286	2439	16	with	with	IN
13286	2439	17	salt	salt	NN
13286	2439	18	and	and	CC
13286	2439	19	pepper	pepper	NN
13286	2439	20	.	.	.
13286	2440	1	Roll	roll	VB
13286	2440	2	up	up	RP
13286	2440	3	pieces	piece	NNS
13286	2440	4	of	of	IN
13286	2440	5	steak	steak	NN
13286	2440	6	and	and	CC
13286	2440	7	lay	lie	VBD
13286	2440	8	them	-PRON-	PRP
13286	2440	9	in	in	IN
13286	2440	10	fireproof	fireproof	JJ
13286	2440	11	baking	baking	NN
13286	2440	12	dish	dish	NN
13286	2440	13	.	.	.
13286	2441	1	Skin	skin	NN
13286	2441	2	kidneys	kidney	NNS
13286	2441	3	,	,	,
13286	2441	4	cut	cut	VBD
13286	2441	5	them	-PRON-	PRP
13286	2441	6	in	in	IN
13286	2441	7	thin	thin	JJ
13286	2441	8	slices	slice	NNS
13286	2441	9	,	,	,
13286	2441	10	leaving	leave	VBG
13286	2441	11	out	out	RP
13286	2441	12	fat	fat	NN
13286	2441	13	in	in	IN
13286	2441	14	middle	middle	JJ
13286	2441	15	kidney	kidney	NN
13286	2441	16	;	;	:
13286	2441	17	dip	dip	VB
13286	2441	18	them	-PRON-	PRP
13286	2441	19	also	also	RB
13286	2441	20	in	in	IN
13286	2441	21	seasonings	seasoning	NNS
13286	2441	22	and	and	CC
13286	2441	23	lay	lie	VBD
13286	2441	24	them	-PRON-	PRP
13286	2441	25	on	on	IN
13286	2441	26	top	top	NN
13286	2441	27	of	of	IN
13286	2441	28	meat	meat	NN
13286	2441	29	.	.	.
13286	2442	1	Sprinkle	sprinkle	VB
13286	2442	2	in	in	IN
13286	2442	3	Worcestershire	Worcestershire	NNP
13286	2442	4	sauce	sauce	NN
13286	2442	5	and	and	CC
13286	2442	6	fill	fill	VB
13286	2442	7	up	up	RP
13286	2442	8	dish	dish	NN
13286	2442	9	with	with	IN
13286	2442	10	water	water	NN
13286	2442	11	.	.	.
13286	2443	1	Roll	roll	NN
13286	2443	2	pastry	pastry	NN
13286	2443	3	rather	rather	RB
13286	2443	4	larger	large	JJR
13286	2443	5	than	than	IN
13286	2443	6	size	size	NN
13286	2443	7	required	require	VBN
13286	2443	8	for	for	IN
13286	2443	9	dish	dish	NN
13286	2443	10	.	.	.
13286	2444	1	Wet	wet	JJ
13286	2444	2	edge	edge	NN
13286	2444	3	of	of	IN
13286	2444	4	dish	dish	NN
13286	2444	5	and	and	CC
13286	2444	6	put	put	VBD
13286	2444	7	narrow	narrow	JJ
13286	2444	8	band	band	NN
13286	2444	9	of	of	IN
13286	2444	10	paste	paste	NN
13286	2444	11	round	round	NN
13286	2444	12	;	;	:
13286	2444	13	wet	wet	JJ
13286	2444	14	band	band	NN
13286	2444	15	,	,	,
13286	2444	16	place	place	NN
13286	2444	17	on	on	IN
13286	2444	18	it	-PRON-	PRP
13286	2444	19	remainder	remainder	NN
13286	2444	20	of	of	IN
13286	2444	21	paste	paste	NN
13286	2444	22	,	,	,
13286	2444	23	which	which	WDT
13286	2444	24	cut	cut	VBD
13286	2444	25	to	to	IN
13286	2444	26	size	size	NN
13286	2444	27	of	of	IN
13286	2444	28	dish	dish	NN
13286	2444	29	,	,	,
13286	2444	30	then	then	RB
13286	2444	31	pinch	pinch	VB
13286	2444	32	edges	edge	NNS
13286	2444	33	,	,	,
13286	2444	34	and	and	CC
13286	2444	35	brush	brush	VB
13286	2444	36	over	over	RP
13286	2444	37	with	with	IN
13286	2444	38	beaten	beat	VBN
13286	2444	39	egg	egg	NN
13286	2444	40	.	.	.
13286	2445	1	Make	make	VB
13286	2445	2	large	large	JJ
13286	2445	3	hole	hole	NN
13286	2445	4	in	in	IN
13286	2445	5	top	top	NN
13286	2445	6	and	and	CC
13286	2445	7	into	into	IN
13286	2445	8	this	this	DT
13286	2445	9	put	put	NN
13286	2445	10	ends	end	VBZ
13286	2445	11	some	some	DT
13286	2445	12	leaf	leaf	NN
13286	2445	13	-	-	HYPH
13286	2445	14	shaped	shape	VBN
13286	2445	15	pieces	piece	NNS
13286	2445	16	of	of	IN
13286	2445	17	paste	paste	NN
13286	2445	18	,	,	,
13286	2445	19	with	with	IN
13286	2445	20	an	an	DT
13286	2445	21	ornament	ornament	NN
13286	2445	22	in	in	IN
13286	2445	23	center	center	NN
13286	2445	24	;	;	:
13286	2445	25	brush	brush	NN
13286	2445	26	leaves	leave	VBZ
13286	2445	27	over	over	RP
13286	2445	28	with	with	IN
13286	2445	29	egg	egg	NN
13286	2445	30	and	and	CC
13286	2445	31	bake	bake	NN
13286	2445	32	in	in	IN
13286	2445	33	hot	hot	JJ
13286	2445	34	oven	oven	JJ
13286	2445	35	1	1	CD
13286	2445	36	-	-	HYPH
13286	2445	37	1/2	1/2	CD
13286	2445	38	hours	hour	NNS
13286	2445	39	.	.	.
13286	2446	1	January	January	NNP
13286	2446	2	11	11	CD
13286	2446	3	_	_	NNP
13286	2446	4	Tomato	Tomato	NNP
13286	2446	5	Bisque	Bisque	NNP
13286	2446	6	Pickled	Pickled	NNP
13286	2446	7	Peaches	Peaches	NNP
13286	2446	8	Celery	Celery	NNP
13286	2446	9	*	*	NFP
13286	2446	10	Roast	Roast	NNP
13286	2446	11	Rabbit	Rabbit	NNP
13286	2446	12	,	,	,
13286	2446	13	Currant	Currant	NNP
13286	2446	14	Jelly	Jelly	NNP
13286	2446	15	Sauce	Sauce	NNP
13286	2446	16	Hominy	Hominy	NNP
13286	2446	17	Squares	Squares	NNPS
13286	2446	18	Riced	rice	VBD
13286	2446	19	Potatoes	Potatoes	NNP
13286	2446	20	Boiled	Boiled	NNP
13286	2446	21	Onions	Onions	NNPS
13286	2446	22	Cranberry	Cranberry	NNP
13286	2446	23	Salad	Salad	NNP
13286	2446	24	Apricot	Apricot	NNP
13286	2446	25	Tapioca	Tapioca	NNP
13286	2446	26	Coffee	Coffee	NNP
13286	2446	27	_	_	NNP
13286	2446	28	_	_	NNP
13286	2446	29	*	*	NFP
13286	2446	30	Roast	Roast	NNP
13286	2446	31	Rabbit_--6	Rabbit_--6	NNP
13286	2446	32	tablespoons	tablespoon	NNS
13286	2446	33	breadcrumbs	breadcrumb	NNS
13286	2446	34	,	,	,
13286	2446	35	3	3	CD
13286	2446	36	tablespoons	tablespoon	NNS
13286	2446	37	chopped	chop	VBN
13286	2446	38	cooked	cooked	JJ
13286	2446	39	ham	ham	NN
13286	2446	40	,	,	,
13286	2446	41	3	3	CD
13286	2446	42	tablespoons	tablespoon	NNS
13286	2446	43	Crisco	Crisco	NNP
13286	2446	44	,	,	,
13286	2446	45	1	1	CD
13286	2446	46	tablespoon	tablespoon	NN
13286	2446	47	chopped	chop	VBD
13286	2446	48	parsley	parsley	NNP
13286	2446	49	,	,	,
13286	2446	50	1	1	CD
13286	2446	51	teaspoon	teaspoon	NN
13286	2446	52	grated	grate	VBD
13286	2446	53	lemon	lemon	NN
13286	2446	54	rind	rind	NN
13286	2446	55	,	,	,
13286	2446	56	1/2	1/2	CD
13286	2446	57	teaspoon	teaspoon	NN
13286	2446	58	powdered	powder	VBN
13286	2446	59	herbs	herb	NNS
13286	2446	60	,	,	,
13286	2446	61	3	3	CD
13286	2446	62	chopped	chop	VBN
13286	2446	63	mushrooms	mushroom	NNS
13286	2446	64	,	,	,
13286	2446	65	three	three	CD
13286	2446	66	beaten	beat	VBN
13286	2446	67	eggs	egg	NNS
13286	2446	68	,	,	,
13286	2446	69	1	1	CD
13286	2446	70	rabbit	rabbit	NN
13286	2446	71	,	,	,
13286	2446	72	salt	salt	NN
13286	2446	73	,	,	,
13286	2446	74	pepper	pepper	NN
13286	2446	75	,	,	,
13286	2446	76	and	and	CC
13286	2446	77	red	red	JJ
13286	2446	78	pepper	pepper	NN
13286	2446	79	to	to	IN
13286	2446	80	taste	taste	NN
13286	2446	81	.	.	.
13286	2447	1	Beat	beat	VB
13286	2447	2	up	up	RP
13286	2447	3	eggs	egg	NNS
13286	2447	4	,	,	,
13286	2447	5	add	add	VB
13286	2447	6	mushrooms	mushroom	NNS
13286	2447	7	,	,	,
13286	2447	8	Crisco	Crisco	NNP
13286	2447	9	,	,	,
13286	2447	10	ham	ham	NN
13286	2447	11	,	,	,
13286	2447	12	breadcrumbs	breadcrumb	NNS
13286	2447	13	,	,	,
13286	2447	14	parsley	parsley	NN
13286	2447	15	,	,	,
13286	2447	16	and	and	CC
13286	2447	17	seasonings	seasoning	NNS
13286	2447	18	,	,	,
13286	2447	19	and	and	CC
13286	2447	20	mix	mix	VB
13286	2447	21	well	well	RB
13286	2447	22	.	.	.
13286	2448	1	Wipe	wipe	NN
13286	2448	2	rabbit	rabbit	NN
13286	2448	3	,	,	,
13286	2448	4	and	and	CC
13286	2448	5	season	season	NN
13286	2448	6	inside	inside	RB
13286	2448	7	with	with	IN
13286	2448	8	pepper	pepper	NN
13286	2448	9	,	,	,
13286	2448	10	salt	salt	NN
13286	2448	11	,	,	,
13286	2448	12	and	and	CC
13286	2448	13	powdered	powder	VBD
13286	2448	14	cloves	clove	NNS
13286	2448	15	.	.	.
13286	2449	1	Lay	Lay	NNP
13286	2449	2	forcemeat	forcemeat	NN
13286	2449	3	inside	inside	IN
13286	2449	4	rabbit	rabbit	NN
13286	2449	5	and	and	CC
13286	2449	6	sew	sew	NN
13286	2449	7	top	top	JJ
13286	2449	8	;	;	:
13286	2449	9	skewer	skewer	JJR
13286	2449	10	head	head	NN
13286	2449	11	back	back	RB
13286	2449	12	and	and	CC
13286	2449	13	legs	leg	NNS
13286	2449	14	on	on	IN
13286	2449	15	each	each	DT
13286	2449	16	side	side	NN
13286	2449	17	;	;	:
13286	2449	18	roast	roast	NN
13286	2449	19	1	1	CD
13286	2449	20	hour	hour	NN
13286	2449	21	,	,	,
13286	2449	22	basting	baste	VBG
13286	2449	23	well	well	RB
13286	2449	24	with	with	IN
13286	2449	25	melted	melt	VBN
13286	2449	26	Crisco	Crisco	NNP
13286	2449	27	.	.	.
13286	2450	1	Serve	serve	VB
13286	2450	2	hot	hot	JJ
13286	2450	3	with	with	IN
13286	2450	4	currant	currant	JJ
13286	2450	5	jelly	jelly	NN
13286	2450	6	sauce	sauce	NN
13286	2450	7	.	.	.
13286	2451	1	January	January	NNP
13286	2451	2	12	12	CD
13286	2451	3	_	_	NNP
13286	2451	4	Clear	Clear	NNP
13286	2451	5	Soup	Soup	NNP
13286	2451	6	Roast	Roast	NNP
13286	2451	7	Duck	Duck	NNP
13286	2451	8	,	,	,
13286	2451	9	Plum	Plum	NNP
13286	2451	10	Jelly	Jelly	NNP
13286	2451	11	Mashed	Mashed	NNP
13286	2451	12	Turnips	Turnips	NNP
13286	2451	13	*	*	NFP
13286	2451	14	Potato	potato	NN
13286	2451	15	Croquettes	croquette	NNS
13286	2451	16	Apple	Apple	NNP
13286	2451	17	Salad	Salad	NNP
13286	2451	18	Hot	Hot	NNP
13286	2451	19	Cheese	Cheese	NNP
13286	2451	20	Wafers	Wafers	NNPS
13286	2451	21	Grape	Grape	NNP
13286	2451	22	Fruit	Fruit	NNP
13286	2451	23	Jelly	Jelly	NNP
13286	2451	24	Coffee	Coffee	NNP
13286	2451	25	_	_	NNP
13286	2451	26	_	_	NNP
13286	2451	27	*	*	NFP
13286	2451	28	Potato	Potato	NNP
13286	2451	29	Croquettes_--2	Croquettes_--2	NNP
13286	2451	30	pints	pint	VBZ
13286	2451	31	mashed	mash	VBD
13286	2451	32	potatoes	potato	NNS
13286	2451	33	,	,	,
13286	2451	34	2	2	CD
13286	2451	35	eggs	egg	NNS
13286	2451	36	,	,	,
13286	2451	37	2	2	CD
13286	2451	38	tablespoons	tablespoon	NNS
13286	2451	39	Crisco	Crisco	NNP
13286	2451	40	,	,	,
13286	2451	41	1	1	CD
13286	2451	42	tablespoon	tablespoon	NN
13286	2451	43	chopped	chop	VBD
13286	2451	44	parsley	parsley	NN
13286	2451	45	,	,	,
13286	2451	46	salt	salt	NN
13286	2451	47	,	,	,
13286	2451	48	pepper	pepper	NN
13286	2451	49	,	,	,
13286	2451	50	and	and	CC
13286	2451	51	red	red	JJ
13286	2451	52	pepper	pepper	NN
13286	2451	53	to	to	IN
13286	2451	54	taste	taste	NN
13286	2451	55	.	.	.
13286	2452	1	Mash	mash	NN
13286	2452	2	potatoes	potato	NNS
13286	2452	3	by	by	IN
13286	2452	4	rubbing	rub	VBG
13286	2452	5	them	-PRON-	PRP
13286	2452	6	through	through	IN
13286	2452	7	wire	wire	NN
13286	2452	8	sieve	sieve	VB
13286	2452	9	with	with	IN
13286	2452	10	back	back	NN
13286	2452	11	of	of	IN
13286	2452	12	wooden	wooden	JJ
13286	2452	13	spoon	spoon	NN
13286	2452	14	;	;	,
13286	2452	15	dissolve	dissolve	VB
13286	2452	16	Crisco	Crisco	NNP
13286	2452	17	,	,	,
13286	2452	18	add	add	VB
13286	2452	19	it	-PRON-	PRP
13286	2452	20	to	to	IN
13286	2452	21	potatoes	potato	NNS
13286	2452	22	with	with	IN
13286	2452	23	1	1	CD
13286	2452	24	of	of	IN
13286	2452	25	eggs	egg	NNS
13286	2452	26	well	well	UH
13286	2452	27	beaten	beat	VBN
13286	2452	28	and	and	CC
13286	2452	29	seasonings	seasoning	NNS
13286	2452	30	.	.	.
13286	2453	1	Mix	mix	VB
13286	2453	2	and	and	CC
13286	2453	3	divide	divide	VB
13286	2453	4	into	into	IN
13286	2453	5	10	10	CD
13286	2453	6	or	or	CC
13286	2453	7	12	12	CD
13286	2453	8	pieces	piece	NNS
13286	2453	9	,	,	,
13286	2453	10	form	form	VB
13286	2453	11	them	-PRON-	PRP
13286	2453	12	into	into	IN
13286	2453	13	neat	neat	JJ
13286	2453	14	croquettes	croquette	NNS
13286	2453	15	,	,	,
13286	2453	16	brush	brush	VBP
13286	2453	17	over	over	RB
13286	2453	18	with	with	IN
13286	2453	19	remaining	remain	VBG
13286	2453	20	beaten	beat	VBN
13286	2453	21	egg	egg	NN
13286	2453	22	,	,	,
13286	2453	23	toss	toss	VBP
13286	2453	24	in	in	IN
13286	2453	25	breadcrumbs	breadcrumb	NNS
13286	2453	26	,	,	,
13286	2453	27	and	and	CC
13286	2453	28	fry	fry	VB
13286	2453	29	in	in	IN
13286	2453	30	hot	hot	JJ
13286	2453	31	Crisco	Crisco	NNP
13286	2453	32	.	.	.
13286	2454	1	January	January	NNP
13286	2454	2	13	13	CD
13286	2454	3	_	_	NNP
13286	2454	4	Oysters	Oysters	NNPS
13286	2454	5	on	on	IN
13286	2454	6	Half	Half	NNP
13286	2454	7	Shell	Shell	NNP
13286	2454	8	Radishes	Radishes	NNPS
13286	2454	9	Pickled	Pickled	NNP
13286	2454	10	Pears	Pears	NNP
13286	2454	11	*	*	NFP
13286	2454	12	Mutton	Mutton	NNP
13286	2454	13	Cutlets	Cutlets	NNP
13286	2454	14	Potato	Potato	NNP
13286	2454	15	Balls	Balls	NNPS
13286	2454	16	Chestnut	Chestnut	NNP
13286	2454	17	Puree	Puree	NNP
13286	2454	18	Lettuce	Lettuce	NNP
13286	2454	19	,	,	,
13286	2454	20	French	French	NNP
13286	2454	21	Dressing	Dressing	NNP
13286	2454	22	Pineapple	Pineapple	NNP
13286	2454	23	Bavarian	Bavarian	NNP
13286	2454	24	Cream	Cream	NNP
13286	2454	25	Cakes	Cakes	NNPS
13286	2454	26	Coffee	Coffee	NNP
13286	2454	27	_	_	NNP
13286	2454	28	_	_	NNP
13286	2454	29	*	*	NFP
13286	2454	30	Mutton	Mutton	NNP
13286	2454	31	Cutlets_--Slit	cutlets_--slit	NN
13286	2454	32	1	1	CD
13286	2454	33	pound	pound	NN
13286	2454	34	chestnuts	chestnut	NNS
13286	2454	35	,	,	,
13286	2454	36	place	place	NN
13286	2454	37	in	in	IN
13286	2454	38	hot	hot	JJ
13286	2454	39	oven	oven	NN
13286	2454	40	to	to	TO
13286	2454	41	loosen	loosen	VB
13286	2454	42	skins	skin	NNS
13286	2454	43	,	,	,
13286	2454	44	shell	shell	NNP
13286	2454	45	and	and	CC
13286	2454	46	take	take	VB
13286	2454	47	off	off	RP
13286	2454	48	inner	inner	JJ
13286	2454	49	skin	skin	NN
13286	2454	50	.	.	.
13286	2455	1	Place	place	NN
13286	2455	2	in	in	IN
13286	2455	3	saucepan	saucepan	NN
13286	2455	4	with	with	IN
13286	2455	5	gravy	gravy	NN
13286	2455	6	to	to	TO
13286	2455	7	cover	cover	VB
13286	2455	8	and	and	CC
13286	2455	9	1/2	1/2	CD
13286	2455	10	teaspoon	teaspoon	NN
13286	2455	11	salt	salt	NN
13286	2455	12	.	.	.
13286	2456	1	Boil	Boil	NNP
13286	2456	2	until	until	IN
13286	2456	3	tender	tender	NN
13286	2456	4	,	,	,
13286	2456	5	then	then	RB
13286	2456	6	drain	drain	VB
13286	2456	7	and	and	CC
13286	2456	8	rub	rub	VB
13286	2456	9	through	through	IN
13286	2456	10	sieve	sieve	NN
13286	2456	11	.	.	.
13286	2457	1	Chop	Chop	NNP
13286	2457	2	fine	fine	JJ
13286	2457	3	2	2	CD
13286	2457	4	slices	slice	NNS
13286	2457	5	ham	ham	NN
13286	2457	6	,	,	,
13286	2457	7	add	add	VB
13286	2457	8	2	2	CD
13286	2457	9	tablespoons	tablespoon	NNS
13286	2457	10	Crisco	Crisco	NNP
13286	2457	11	with	with	IN
13286	2457	12	1/4	1/4	CD
13286	2457	13	pound	pound	NN
13286	2457	14	chestnut	chestnut	NN
13286	2457	15	puree	puree	NN
13286	2457	16	,	,	,
13286	2457	17	season	season	NN
13286	2457	18	with	with	IN
13286	2457	19	salt	salt	NN
13286	2457	20	,	,	,
13286	2457	21	pepper	pepper	NN
13286	2457	22	and	and	CC
13286	2457	23	red	red	JJ
13286	2457	24	pepper	pepper	NN
13286	2457	25	.	.	.
13286	2458	1	Add	add	VB
13286	2458	2	1	1	CD
13286	2458	3	egg	egg	NN
13286	2458	4	yolk	yolk	NN
13286	2458	5	and	and	CC
13286	2458	6	mix	mix	NN
13286	2458	7	.	.	.
13286	2459	1	Trim	trim	VB
13286	2459	2	8	8	CD
13286	2459	3	cutlets	cutlet	NNS
13286	2459	4	,	,	,
13286	2459	5	make	make	VB
13286	2459	6	1/4	1/4	CD
13286	2459	7	cup	cup	NN
13286	2459	8	Crisco	Crisco	NNP
13286	2459	9	hot	hot	JJ
13286	2459	10	in	in	IN
13286	2459	11	frying	fry	VBG
13286	2459	12	pan	pan	NN
13286	2459	13	,	,	,
13286	2459	14	cook	cook	NNP
13286	2459	15	cutlets	cutlet	VBZ
13286	2459	16	1	1	CD
13286	2459	17	minute	minute	NN
13286	2459	18	on	on	IN
13286	2459	19	right	right	JJ
13286	2459	20	side	side	NN
13286	2459	21	only	only	RB
13286	2459	22	,	,	,
13286	2459	23	then	then	RB
13286	2459	24	arrange	arrange	VB
13286	2459	25	them	-PRON-	PRP
13286	2459	26	flat	flat	RB
13286	2459	27	on	on	IN
13286	2459	28	dish	dish	NN
13286	2459	29	,	,	,
13286	2459	30	cover	cover	VB
13286	2459	31	with	with	IN
13286	2459	32	another	another	DT
13286	2459	33	with	with	IN
13286	2459	34	weight	weight	NN
13286	2459	35	on	on	IN
13286	2459	36	top	top	NN
13286	2459	37	,	,	,
13286	2459	38	leave	leave	VB
13286	2459	39	until	until	IN
13286	2459	40	cold	cold	JJ
13286	2459	41	.	.	.
13286	2460	1	Spread	Spread	VBN
13286	2460	2	puree	puree	NN
13286	2460	3	over	over	IN
13286	2460	4	cooked	cooked	JJ
13286	2460	5	side	side	NN
13286	2460	6	of	of	IN
13286	2460	7	cutlets	cutlet	NNS
13286	2460	8	,	,	,
13286	2460	9	brush	brush	NN
13286	2460	10	with	with	IN
13286	2460	11	beaten	beat	VBN
13286	2460	12	egg	egg	NN
13286	2460	13	and	and	CC
13286	2460	14	cover	cover	VB
13286	2460	15	with	with	IN
13286	2460	16	breadcrumbs	breadcrumb	NNS
13286	2460	17	.	.	.
13286	2461	1	Fry	fry	CD
13286	2461	2	on	on	IN
13286	2461	3	both	both	DT
13286	2461	4	sides	side	NNS
13286	2461	5	,	,	,
13286	2461	6	and	and	CC
13286	2461	7	place	place	NN
13286	2461	8	in	in	IN
13286	2461	9	oven	oven	JJ
13286	2461	10	5	5	CD
13286	2461	11	minutes	minute	NNS
13286	2461	12	.	.	.
13286	2462	1	Dish	dish	VB
13286	2462	2	in	in	IN
13286	2462	3	circle	circle	NN
13286	2462	4	on	on	IN
13286	2462	5	mashed	mashed	JJ
13286	2462	6	potatoes	potato	NNS
13286	2462	7	;	;	:
13286	2462	8	fill	fill	NNP
13286	2462	9	center	center	NN
13286	2462	10	with	with	IN
13286	2462	11	fried	fried	JJ
13286	2462	12	potato	potato	NN
13286	2462	13	balls	ball	NNS
13286	2462	14	and	and	CC
13286	2462	15	sprinkle	sprinkle	VB
13286	2462	16	with	with	IN
13286	2462	17	,	,	,
13286	2462	18	chopped	chop	VBN
13286	2462	19	parsley	parsley	NN
13286	2462	20	.	.	.
13286	2463	1	Serve	serve	VB
13286	2463	2	with	with	IN
13286	2463	3	gravy	gravy	NN
13286	2463	4	.	.	.
13286	2464	1	January	January	NNP
13286	2464	2	14	14	CD
13286	2464	3	_	_	NNP
13286	2464	4	Cream	Cream	NNP
13286	2464	5	of	of	IN
13286	2464	6	Cheese	Cheese	NNP
13286	2464	7	Soup	Soup	NNP
13286	2464	8	Celery	Celery	NNP
13286	2464	9	Olives	Olives	NNPS
13286	2464	10	*	*	NFP
13286	2464	11	Codfish	Codfish	NNP
13286	2464	12	Balls	Balls	NNPS
13286	2464	13	Baked	Baked	NNP
13286	2464	14	Potatoes	Potatoes	NNP
13286	2464	15	Baked	Baked	NNP
13286	2464	16	Macaroni	Macaroni	NNP
13286	2464	17	and	and	CC
13286	2464	18	Peas	Peas	NNP
13286	2464	19	Spinach	Spinach	NNP
13286	2464	20	Salad	Salad	NNP
13286	2464	21	Cheese	Cheese	NNP
13286	2464	22	Relish	Relish	NNP
13286	2464	23	Fig	Fig	NNP
13286	2464	24	Pudding	Pudding	NNP
13286	2464	25	Coffee	Coffee	NNP
13286	2464	26	_	_	NNP
13286	2464	27	_	_	NNP
13286	2464	28	*	*	NFP
13286	2464	29	Codfish	Codfish	NNP
13286	2464	30	Balls_--2	Balls_--2	NNP
13286	2464	31	cupfuls	cupful	NNS
13286	2464	32	mashed	mash	VBD
13286	2464	33	potatoes	potato	NNS
13286	2464	34	,	,	,
13286	2464	35	1	1	CD
13286	2464	36	-	-	SYM
13286	2464	37	1/2	1/2	CD
13286	2464	38	cupfuls	cupful	NNS
13286	2464	39	shredded	shred	VBN
13286	2464	40	codfish	codfish	NNP
13286	2464	41	,	,	,
13286	2464	42	1	1	CD
13286	2464	43	egg	egg	NN
13286	2464	44	,	,	,
13286	2464	45	1	1	CD
13286	2464	46	tablespoonful	tablespoonful	JJ
13286	2464	47	Crisco	Crisco	NNP
13286	2464	48	,	,	,
13286	2464	49	melted	melt	VBN
13286	2464	50	,	,	,
13286	2464	51	1/8	1/8	CD
13286	2464	52	teaspoonful	teaspoonful	JJ
13286	2464	53	pepper	pepper	NN
13286	2464	54	.	.	.
13286	2465	1	Put	put	VB
13286	2465	2	codfish	codfish	RB
13286	2465	3	in	in	IN
13286	2465	4	wire	wire	NN
13286	2465	5	strainer	strainer	NN
13286	2465	6	,	,	,
13286	2465	7	let	let	VB
13286	2465	8	cold	cold	JJ
13286	2465	9	water	water	NN
13286	2465	10	run	run	VB
13286	2465	11	through	through	IN
13286	2465	12	and	and	CC
13286	2465	13	squeeze	squeeze	VB
13286	2465	14	dry	dry	JJ
13286	2465	15	.	.	.
13286	2466	1	Mix	mix	VB
13286	2466	2	the	the	DT
13286	2466	3	hot	hot	JJ
13286	2466	4	,	,	,
13286	2466	5	unseasoned	unseasoned	JJ
13286	2466	6	potatoes	potato	NNS
13286	2466	7	with	with	IN
13286	2466	8	codfish	codfish	NNP
13286	2466	9	.	.	.
13286	2467	1	To	to	IN
13286	2467	2	this	this	DT
13286	2467	3	add	add	VB
13286	2467	4	the	the	DT
13286	2467	5	melted	melt	VBN
13286	2467	6	Crisco	Crisco	NNP
13286	2467	7	,	,	,
13286	2467	8	beaten	beat	VBN
13286	2467	9	egg	egg	NN
13286	2467	10	and	and	CC
13286	2467	11	pepper	pepper	NN
13286	2467	12	.	.	.
13286	2468	1	Beat	beat	VB
13286	2468	2	well	well	RB
13286	2468	3	.	.	.
13286	2469	1	Shape	shape	NN
13286	2469	2	in	in	IN
13286	2469	3	balls	ball	NNS
13286	2469	4	and	and	CC
13286	2469	5	fry	fry	NN
13286	2469	6	in	in	IN
13286	2469	7	deep	deep	JJ
13286	2469	8	Crisco	Crisco	NNP
13286	2469	9	until	until	IN
13286	2469	10	a	a	DT
13286	2469	11	golden	golden	JJ
13286	2469	12	brown	brown	JJ
13286	2469	13	color	color	NN
13286	2469	14	.	.	.
13286	2470	1	January	January	NNP
13286	2470	2	15	15	CD
13286	2470	3	_	_	NNP
13286	2470	4	Vegetable	Vegetable	NNP
13286	2470	5	Soup	Soup	NNP
13286	2470	6	Pickled	pickle	VBD
13286	2470	7	Beets	Beets	NNP
13286	2470	8	Celery	Celery	NNP
13286	2470	9	Olives	Olives	NNPS
13286	2470	10	Sauted	Sauted	NNP
13286	2470	11	Chicken	Chicken	NNP
13286	2470	12	,	,	,
13286	2470	13	Brown	Brown	NNP
13286	2470	14	Gravy	Gravy	NNP
13286	2470	15	*	*	NFP
13286	2470	16	Candied	candy	VBD
13286	2470	17	Sweet	Sweet	NNP
13286	2470	18	Potatoes	Potatoes	NNPS
13286	2470	19	Lettuce	Lettuce	NNP
13286	2470	20	and	and	CC
13286	2470	21	Green	Green	NNP
13286	2470	22	Pepper	Pepper	NNP
13286	2470	23	Salad	Salad	NNP
13286	2470	24	Plum	Plum	NNP
13286	2470	25	Pudding	Pudding	NNP
13286	2470	26	,	,	,
13286	2470	27	Hard	Hard	NNP
13286	2470	28	Sauce	Sauce	NNP
13286	2470	29	Coffee	Coffee	NNP
13286	2470	30	_	_	NNP
13286	2470	31	_	_	NNP
13286	2470	32	*	*	NFP
13286	2470	33	Candied	candy	VBD
13286	2470	34	Sweet	Sweet	NNP
13286	2470	35	Potatoes_--12	potatoes_--12	PRP
13286	2470	36	sweet	sweet	JJ
13286	2470	37	potatoes	potato	NNS
13286	2470	38	,	,	,
13286	2470	39	1	1	CD
13286	2470	40	cup	cup	NN
13286	2470	41	boiling	boiling	NN
13286	2470	42	water	water	NN
13286	2470	43	,	,	,
13286	2470	44	brown	brown	NNP
13286	2470	45	sugar	sugar	NN
13286	2470	46	,	,	,
13286	2470	47	1/4	1/4	CD
13286	2470	48	cup	cup	NN
13286	2470	49	Crisco	Crisco	NNP
13286	2470	50	,	,	,
13286	2470	51	salt	salt	NN
13286	2470	52	,	,	,
13286	2470	53	pepper	pepper	NN
13286	2470	54	,	,	,
13286	2470	55	and	and	CC
13286	2470	56	powdered	powder	VBN
13286	2470	57	cinnamon	cinnamon	NN
13286	2470	58	.	.	.
13286	2471	1	Pare	Pare	NNP
13286	2471	2	and	and	CC
13286	2471	3	parboil	parboil	NN
13286	2471	4	potatoes	potato	NNS
13286	2471	5	,	,	,
13286	2471	6	cut	cut	VBN
13286	2471	7	in	in	IN
13286	2471	8	halves	half	NNS
13286	2471	9	,	,	,
13286	2471	10	boil	boil	VB
13286	2471	11	10	10	CD
13286	2471	12	minutes	minute	NNS
13286	2471	13	,	,	,
13286	2471	14	drain	drain	VBP
13286	2471	15	,	,	,
13286	2471	16	lay	lie	VBD
13286	2471	17	in	in	IN
13286	2471	18	greased	greased	JJ
13286	2471	19	baking	baking	NN
13286	2471	20	dish	dish	NN
13286	2471	21	.	.	.
13286	2472	1	Spread	Spread	VBN
13286	2472	2	with	with	IN
13286	2472	3	Crisco	Crisco	NNP
13286	2472	4	,	,	,
13286	2472	5	sprinkle	sprinkle	VB
13286	2472	6	with	with	IN
13286	2472	7	brown	brown	JJ
13286	2472	8	sugar	sugar	NN
13286	2472	9	,	,	,
13286	2472	10	salt	salt	NN
13286	2472	11	,	,	,
13286	2472	12	pepper	pepper	NN
13286	2472	13	,	,	,
13286	2472	14	and	and	CC
13286	2472	15	powdered	powder	VBN
13286	2472	16	cinnamon	cinnamon	NN
13286	2472	17	,	,	,
13286	2472	18	pour	pour	VBP
13286	2472	19	in	in	IN
13286	2472	20	boiling	boiling	NN
13286	2472	21	water	water	NN
13286	2472	22	and	and	CC
13286	2472	23	cook	cook	NN
13286	2472	24	until	until	IN
13286	2472	25	tender	tender	NN
13286	2472	26	.	.	.
13286	2473	1	Baste	Baste	NNP
13286	2473	2	often	often	RB
13286	2473	3	with	with	IN
13286	2473	4	sauce	sauce	NN
13286	2473	5	in	in	IN
13286	2473	6	pan	pan	NN
13286	2473	7	while	while	IN
13286	2473	8	cooking	cook	VBG
13286	2473	9	.	.	.
13286	2474	1	The	the	DT
13286	2474	2	cinnamon	cinnamon	NN
13286	2474	3	may	may	MD
13286	2474	4	be	be	VB
13286	2474	5	omitted	omit	VBN
13286	2474	6	.	.	.
13286	2475	1	January	January	NNP
13286	2475	2	16	16	CD
13286	2475	3	_	_	NN
13286	2475	4	*	*	NFP
13286	2475	5	Lettuce	Lettuce	NNP
13286	2475	6	Cocktail	Cocktail	NNP
13286	2475	7	Cream	Cream	NNP
13286	2475	8	of	of	IN
13286	2475	9	Spinach	Spinach	NNP
13286	2475	10	Soup	Soup	NNP
13286	2475	11	Broiled	Broiled	NNP
13286	2475	12	Hamburg	Hamburg	NNP
13286	2475	13	Steak	Steak	NNP
13286	2475	14	Baked	Baked	NNP
13286	2475	15	Potatoes	Potatoes	NNPS
13286	2475	16	Brussels	Brussels	NNP
13286	2475	17	Sprouts	Sprouts	NNP
13286	2475	18	Pineapple	Pineapple	NNP
13286	2475	19	Salad	Salad	NNP
13286	2475	20	Cheese	Cheese	NNP
13286	2475	21	Balls	Balls	NNPS
13286	2475	22	Urney	Urney	NNP
13286	2475	23	Pudding	Pudding	NNP
13286	2475	24	Coffee	Coffee	NNP
13286	2475	25	_	_	NNP
13286	2475	26	_	_	NNP
13286	2475	27	*	*	NFP
13286	2475	28	Lettuce	Lettuce	NNP
13286	2475	29	Cocktail_--1	Cocktail_--1	NNP
13286	2475	30	crisp	crisp	JJ
13286	2475	31	head	head	NN
13286	2475	32	of	of	IN
13286	2475	33	lettuce	lettuce	NN
13286	2475	34	,	,	,
13286	2475	35	4	4	CD
13286	2475	36	tablespoons	tablespoon	NNS
13286	2475	37	tomato	tomato	NNP
13286	2475	38	catsup	catsup	NN
13286	2475	39	,	,	,
13286	2475	40	2	2	CD
13286	2475	41	tablespoons	tablespoon	NNS
13286	2475	42	Crisco	Crisco	NNP
13286	2475	43	,	,	,
13286	2475	44	2	2	CD
13286	2475	45	tablespoons	tablespoon	NNS
13286	2475	46	Worcestershire	Worcestershire	NNP
13286	2475	47	sauce	sauce	NN
13286	2475	48	,	,	,
13286	2475	49	4	4	CD
13286	2475	50	hard	hard	RB
13286	2475	51	-	-	HYPH
13286	2475	52	cooked	cook	VBN
13286	2475	53	eggs	egg	NNS
13286	2475	54	,	,	,
13286	2475	55	4	4	CD
13286	2475	56	tablespoons	tablespoon	NNS
13286	2475	57	vinegar	vinegar	NN
13286	2475	58	,	,	,
13286	2475	59	3	3	CD
13286	2475	60	tablespoons	tablespoon	NNS
13286	2475	61	sugar	sugar	NN
13286	2475	62	,	,	,
13286	2475	63	4	4	CD
13286	2475	64	small	small	JJ
13286	2475	65	onions	onion	NNS
13286	2475	66	,	,	,
13286	2475	67	and	and	CC
13286	2475	68	salt	salt	NN
13286	2475	69	to	to	IN
13286	2475	70	taste	taste	NN
13286	2475	71	.	.	.
13286	2476	1	Cut	cut	VB
13286	2476	2	lettuce	lettuce	VBP
13286	2476	3	fine	fine	RB
13286	2476	4	with	with	IN
13286	2476	5	scissors	scissor	NNS
13286	2476	6	and	and	CC
13286	2476	7	shred	shre	VBN
13286	2476	8	eggs	egg	NNS
13286	2476	9	and	and	CC
13286	2476	10	onions	onion	NNS
13286	2476	11	.	.	.
13286	2477	1	Melt	Melt	NNP
13286	2477	2	Crisco	Crisco	NNP
13286	2477	3	,	,	,
13286	2477	4	when	when	WRB
13286	2477	5	cool	cool	JJ
13286	2477	6	,	,	,
13286	2477	7	add	add	VB
13286	2477	8	tomato	tomato	NN
13286	2477	9	catsup	catsup	NN
13286	2477	10	,	,	,
13286	2477	11	Worcestershire	Worcestershire	NNP
13286	2477	12	sauce	sauce	NN
13286	2477	13	,	,	,
13286	2477	14	sugar	sugar	NN
13286	2477	15	,	,	,
13286	2477	16	vinegar	vinegar	NN
13286	2477	17	and	and	CC
13286	2477	18	salt	salt	NN
13286	2477	19	.	.	.
13286	2478	1	At	at	IN
13286	2478	2	serving	serve	VBG
13286	2478	3	time	time	NN
13286	2478	4	pour	pour	VB
13286	2478	5	this	this	DT
13286	2478	6	sauce	sauce	NN
13286	2478	7	over	over	IN
13286	2478	8	lettuce	lettuce	NN
13286	2478	9	,	,	,
13286	2478	10	eggs	egg	NNS
13286	2478	11	and	and	CC
13286	2478	12	onions	onion	NNS
13286	2478	13	.	.	.
13286	2479	1	Serve	serve	VB
13286	2479	2	very	very	RB
13286	2479	3	cold	cold	JJ
13286	2479	4	in	in	IN
13286	2479	5	cocktail	cocktail	NN
13286	2479	6	glasses	glass	NNS
13286	2479	7	.	.	.
13286	2480	1	January	January	NNP
13286	2480	2	17	17	CD
13286	2480	3	_	_	NNP
13286	2480	4	Prune	Prune	NNP
13286	2480	5	Cocktail	Cocktail	NNP
13286	2480	6	*	*	NFP
13286	2480	7	Brown	Brown	NNP
13286	2480	8	Fricassee	Fricassee	NNP
13286	2480	9	of	of	IN
13286	2480	10	Chicken	Chicken	NNP
13286	2480	11	Boiled	Boiled	NNP
13286	2480	12	Rice	Rice	NNP
13286	2480	13	Baking	Baking	NNP
13286	2480	14	Powder	Powder	NNP
13286	2480	15	Biscuit	Biscuit	NNP
13286	2480	16	Apple	Apple	NNP
13286	2480	17	and	and	CC
13286	2480	18	Celery	Celery	NNP
13286	2480	19	Salad	Salad	NNP
13286	2480	20	Mince	Mince	NNP
13286	2480	21	Pie	Pie	NNP
13286	2480	22	Coffee	Coffee	NNP
13286	2480	23	_	_	NNP
13286	2480	24	_	_	NNP
13286	2480	25	*	*	NFP
13286	2480	26	Brown	Brown	NNP
13286	2480	27	Fricassee	Fricassee	NNP
13286	2480	28	of	of	IN
13286	2480	29	Chicken_--Draw	Chicken_--Draw	NNP
13286	2480	30	,	,	,
13286	2480	31	singe	singe	NN
13286	2480	32	,	,	,
13286	2480	33	and	and	CC
13286	2480	34	joint	joint	JJ
13286	2480	35	chicken	chicken	NN
13286	2480	36	.	.	.
13286	2481	1	Put	put	VB
13286	2481	2	4	4	CD
13286	2481	3	tablespoons	tablespoon	NNS
13286	2481	4	Crisco	Crisco	NNP
13286	2481	5	in	in	IN
13286	2481	6	saucepan	saucepan	NN
13286	2481	7	;	;	:
13286	2481	8	when	when	WRB
13286	2481	9	brown	brown	NNP
13286	2481	10	,	,	,
13286	2481	11	put	put	VBN
13286	2481	12	in	in	IN
13286	2481	13	chicken	chicken	NN
13286	2481	14	.	.	.
13286	2482	1	Stir	stir	VB
13286	2482	2	until	until	IN
13286	2482	3	every	every	DT
13286	2482	4	piece	piece	NN
13286	2482	5	is	be	VBZ
13286	2482	6	nicely	nicely	RB
13286	2482	7	browned	brown	VBN
13286	2482	8	,	,	,
13286	2482	9	then	then	RB
13286	2482	10	add	add	VB
13286	2482	11	2	2	CD
13286	2482	12	tablespoons	tablespoon	NNS
13286	2482	13	flour	flour	NN
13286	2482	14	,	,	,
13286	2482	15	stir	stir	VB
13286	2482	16	again	again	RB
13286	2482	17	,	,	,
13286	2482	18	add	add	VB
13286	2482	19	1	1	CD
13286	2482	20	pint	pint	NN
13286	2482	21	boiling	boiling	NN
13286	2482	22	water	water	NN
13286	2482	23	or	or	CC
13286	2482	24	stock	stock	NN
13286	2482	25	,	,	,
13286	2482	26	stir	stir	VB
13286	2482	27	until	until	IN
13286	2482	28	it	-PRON-	PRP
13286	2482	29	boils	boil	VBZ
13286	2482	30	;	;	:
13286	2482	31	add	add	VB
13286	2482	32	1	1	CD
13286	2482	33	teaspoon	teaspoon	NN
13286	2482	34	of	of	IN
13286	2482	35	salt	salt	NN
13286	2482	36	.	.	.
13286	2483	1	Cover	cover	NN
13286	2483	2	,	,	,
13286	2483	3	and	and	CC
13286	2483	4	let	let	VB
13286	2483	5	simmer	simmer	NN
13286	2483	6	gently	gently	RB
13286	2483	7	until	until	IN
13286	2483	8	tender	tender	NN
13286	2483	9	,	,	,
13286	2483	10	then	then	RB
13286	2483	11	add	add	VB
13286	2483	12	1	1	CD
13286	2483	13	teaspoon	teaspoon	NN
13286	2483	14	onion	onion	NN
13286	2483	15	juice	juice	NN
13286	2483	16	,	,	,
13286	2483	17	and	and	CC
13286	2483	18	little	little	JJ
13286	2483	19	black	black	JJ
13286	2483	20	pepper	pepper	NN
13286	2483	21	.	.	.
13286	2484	1	Put	put	VB
13286	2484	2	neck	neck	NN
13286	2484	3	-	-	HYPH
13286	2484	4	piece	piece	NN
13286	2484	5	,	,	,
13286	2484	6	heart	heart	NN
13286	2484	7	,	,	,
13286	2484	8	liver	liver	NNP
13286	2484	9	,	,	,
13286	2484	10	gizzard	gizzard	NNP
13286	2484	11	,	,	,
13286	2484	12	and	and	CC
13286	2484	13	back	back	RB
13286	2484	14	pieces	piece	NNS
13286	2484	15	in	in	IN
13286	2484	16	center	center	NN
13286	2484	17	of	of	IN
13286	2484	18	dish	dish	NN
13286	2484	19	;	;	:
13286	2484	20	put	put	VBD
13286	2484	21	2	2	CD
13286	2484	22	pieces	piece	NNS
13286	2484	23	of	of	IN
13286	2484	24	breast	breast	NN
13286	2484	25	on	on	IN
13286	2484	26	top	top	JJ
13286	2484	27	,	,	,
13286	2484	28	second	second	JJ
13286	2484	29	joints	joint	NNS
13286	2484	30	on	on	IN
13286	2484	31	one	one	CD
13286	2484	32	side	side	NN
13286	2484	33	of	of	IN
13286	2484	34	plate	plate	NN
13286	2484	35	,	,	,
13286	2484	36	legs	leg	NNS
13286	2484	37	crossed	cross	VBD
13286	2484	38	on	on	IN
13286	2484	39	other	other	JJ
13286	2484	40	,	,	,
13286	2484	41	and	and	CC
13286	2484	42	wing	wing	NN
13286	2484	43	at	at	IN
13286	2484	44	each	each	DT
13286	2484	45	end	end	NN
13286	2484	46	of	of	IN
13286	2484	47	plate	plate	NN
13286	2484	48	.	.	.
13286	2485	1	Pour	pour	NN
13286	2485	2	sauce	sauce	NN
13286	2485	3	over	over	RP
13286	2485	4	,	,	,
13286	2485	5	sprinkle	sprinkle	VB
13286	2485	6	with	with	IN
13286	2485	7	chopped	chop	VBN
13286	2485	8	parsley	parsley	NN
13286	2485	9	,	,	,
13286	2485	10	and	and	CC
13286	2485	11	serve	serve	VB
13286	2485	12	.	.	.
13286	2486	1	January	January	NNP
13286	2486	2	18	18	CD
13286	2486	3	_	_	NNP
13286	2486	4	Broiled	Broiled	NNP
13286	2486	5	Halibut	Halibut	NNP
13286	2486	6	Maitre	Maitre	NNP
13286	2486	7	d'Hotel	d'Hotel	NNP
13286	2486	8	Potatoes	Potatoes	NNP
13286	2486	9	*	*	NFP
13286	2486	10	Escalloped	Escalloped	NNP
13286	2486	11	Tomatoes	Tomatoes	NNPS
13286	2486	12	Lettuce	Lettuce	NNP
13286	2486	13	,	,	,
13286	2486	14	French	French	NNP
13286	2486	15	Dressing	Dressing	NNP
13286	2486	16	Pumpkin	Pumpkin	NNP
13286	2486	17	Pie	Pie	NNP
13286	2486	18	Cheese	Cheese	NNP
13286	2486	19	Squares	Squares	NNPS
13286	2486	20	Coffee	Coffee	NNP
13286	2486	21	_	_	NNP
13286	2486	22	_	_	NNP
13286	2486	23	*	*	NFP
13286	2486	24	Escalloped	Escalloped	NNP
13286	2486	25	Tomatoes_--Drain	Tomatoes_--Drain	NNP
13286	2486	26	juice	juice	NN
13286	2486	27	from	from	IN
13286	2486	28	1	1	CD
13286	2486	29	can	can	NN
13286	2486	30	tomatoes	tomato	NNS
13286	2486	31	.	.	.
13286	2487	1	Brush	Brush	NNP
13286	2487	2	baking	baking	NN
13286	2487	3	dish	dish	VBP
13286	2487	4	over	over	RP
13286	2487	5	with	with	IN
13286	2487	6	Crisco	Crisco	NNP
13286	2487	7	,	,	,
13286	2487	8	and	and	CC
13286	2487	9	cover	cover	VB
13286	2487	10	bottom	bottom	NN
13286	2487	11	with	with	IN
13286	2487	12	tomatoes	tomato	NNS
13286	2487	13	;	;	:
13286	2487	14	dot	dot	NN
13286	2487	15	with	with	IN
13286	2487	16	Crisco	Crisco	NNP
13286	2487	17	,	,	,
13286	2487	18	dredge	dredge	NN
13286	2487	19	with	with	IN
13286	2487	20	pepper	pepper	NN
13286	2487	21	and	and	CC
13286	2487	22	salt	salt	NN
13286	2487	23	,	,	,
13286	2487	24	and	and	CC
13286	2487	25	sprinkle	sprinkle	VB
13286	2487	26	generously	generously	RB
13286	2487	27	with	with	IN
13286	2487	28	breadcrumbs	breadcrumb	NNS
13286	2487	29	:	:	:
13286	2487	30	arrange	arrange	VB
13286	2487	31	another	another	DT
13286	2487	32	layer	layer	NN
13286	2487	33	of	of	IN
13286	2487	34	tomatoes	tomato	NNS
13286	2487	35	,	,	,
13286	2487	36	and	and	CC
13286	2487	37	crumbs	crumb	VBZ
13286	2487	38	,	,	,
13286	2487	39	and	and	CC
13286	2487	40	so	so	RB
13286	2487	41	proceed	proceed	VB
13286	2487	42	until	until	IN
13286	2487	43	dish	dish	NN
13286	2487	44	is	be	VBZ
13286	2487	45	filled	fill	VBN
13286	2487	46	.	.	.
13286	2488	1	Pour	pour	VB
13286	2488	2	over	over	IN
13286	2488	3	all	all	DT
13286	2488	4	enough	enough	NN
13286	2488	5	of	of	IN
13286	2488	6	juice	juice	NN
13286	2488	7	of	of	IN
13286	2488	8	tomatoes	tomato	NNS
13286	2488	9	to	to	TO
13286	2488	10	moisten	moisten	VB
13286	2488	11	well	well	RB
13286	2488	12	,	,	,
13286	2488	13	and	and	CC
13286	2488	14	then	then	RB
13286	2488	15	finish	finish	VB
13286	2488	16	dish	dish	NN
13286	2488	17	with	with	IN
13286	2488	18	covering	covering	NN
13286	2488	19	of	of	IN
13286	2488	20	crumbs	crumb	NNS
13286	2488	21	.	.	.
13286	2489	1	Bake	bake	VB
13286	2489	2	20	20	CD
13286	2489	3	minutes	minute	NNS
13286	2489	4	in	in	IN
13286	2489	5	moderate	moderate	JJ
13286	2489	6	oven	oven	NN
13286	2489	7	.	.	.
13286	2490	1	January	January	NNP
13286	2490	2	19	19	CD
13286	2490	3	_	_	NNP
13286	2490	4	Consomme	Consomme	NNP
13286	2490	5	with	with	IN
13286	2490	6	Vermicelli	Vermicelli	NNP
13286	2490	7	Grated	Grated	NNP
13286	2490	8	Parmesan	Parmesan	NNP
13286	2490	9	Cheese	Cheese	NNP
13286	2490	10	Fried	Fried	NNP
13286	2490	11	Oysters	Oysters	NNPS
13286	2490	12	,	,	,
13286	2490	13	Sauce	sauce	NN
13286	2490	14	Tartare	tartare	NN
13286	2490	15	*	*	NFP
13286	2490	16	Mushrooms	mushroom	NNS
13286	2490	17	Cooked	cook	VBN
13286	2490	18	Under	under	IN
13286	2490	19	Glass	Glass	NNP
13286	2490	20	Bells	Bells	NNPS
13286	2490	21	Supreme	Supreme	NNP
13286	2490	22	of	of	IN
13286	2490	23	Chicken	Chicken	NNP
13286	2490	24	Asparagus	Asparagus	NNP
13286	2490	25	,	,	,
13286	2490	26	Cream	Cream	NNP
13286	2490	27	GlacÃ	GlacÃ	NNP
13286	2490	28	©	©	NNP
13286	2490	29	Orange	Orange	NNP
13286	2490	30	Ice	Ice	NNP
13286	2490	31	Coffee	Coffee	NNP
13286	2490	32	_	_	NNP
13286	2490	33	_	_	NNP
13286	2490	34	*	*	NFP
13286	2490	35	Mushrooms	Mushrooms	NNPS
13286	2490	36	Cooked	cook	VBN
13286	2490	37	Under	under	IN
13286	2490	38	Glass	Glass	NNP
13286	2490	39	Bells_--Saute	Bells_--Saute	NNP
13286	2490	40	1/2	1/2	CD
13286	2490	41	pound	pound	NN
13286	2490	42	of	of	IN
13286	2490	43	peeled	peel	VBN
13286	2490	44	mushroom	mushroom	NN
13286	2490	45	caps	cap	NNS
13286	2490	46	,	,	,
13286	2490	47	in	in	IN
13286	2490	48	3	3	CD
13286	2490	49	tablespoons	tablespoon	NNS
13286	2490	50	Crisco	Crisco	NNP
13286	2490	51	,	,	,
13286	2490	52	season	season	NN
13286	2490	53	with	with	IN
13286	2490	54	salt	salt	NN
13286	2490	55	and	and	CC
13286	2490	56	paprika	paprika	NNP
13286	2490	57	,	,	,
13286	2490	58	add	add	VB
13286	2490	59	1	1	CD
13286	2490	60	cup	cup	NN
13286	2490	61	of	of	IN
13286	2490	62	cream	cream	NN
13286	2490	63	,	,	,
13286	2490	64	cover	cover	VB
13286	2490	65	and	and	CC
13286	2490	66	let	let	VB
13286	2490	67	simmer	simmer	NN
13286	2490	68	until	until	IN
13286	2490	69	reduced	reduce	VBN
13286	2490	70	a	a	DT
13286	2490	71	little	little	JJ
13286	2490	72	.	.	.
13286	2491	1	Arrange	arrange	NN
13286	2491	2	mushrooms	mushroom	NNS
13286	2491	3	on	on	IN
13286	2491	4	round	round	NN
13286	2491	5	of	of	IN
13286	2491	6	bread	bread	NN
13286	2491	7	in	in	IN
13286	2491	8	mushroom	mushroom	NN
13286	2491	9	dish	dish	NN
13286	2491	10	,	,	,
13286	2491	11	pour	pour	VBP
13286	2491	12	liquid	liquid	NN
13286	2491	13	over	over	RP
13286	2491	14	,	,	,
13286	2491	15	cover	cover	VBP
13286	2491	16	with	with	IN
13286	2491	17	glass	glass	NNP
13286	2491	18	bell	bell	NNP
13286	2491	19	and	and	CC
13286	2491	20	bake	bake	VB
13286	2491	21	20	20	CD
13286	2491	22	minutes	minute	NNS
13286	2491	23	in	in	IN
13286	2491	24	moderate	moderate	JJ
13286	2491	25	oven	oven	NN
13286	2491	26	.	.	.
13286	2492	1	Send	send	VB
13286	2492	2	to	to	TO
13286	2492	3	table	table	NN
13286	2492	4	without	without	IN
13286	2492	5	removing	remove	VBG
13286	2492	6	glass	glass	NN
13286	2492	7	,	,	,
13286	2492	8	which	which	WDT
13286	2492	9	confines	confine	VBZ
13286	2492	10	delicate	delicate	JJ
13286	2492	11	flavor	flavor	NN
13286	2492	12	and	and	CC
13286	2492	13	aroma	aroma	NN
13286	2492	14	of	of	IN
13286	2492	15	mushrooms	mushroom	NNS
13286	2492	16	.	.	.
13286	2493	1	January	January	NNP
13286	2493	2	20	20	CD
13286	2493	3	_	_	NNP
13286	2493	4	Clam	Clam	NNP
13286	2493	5	Chowder	Chowder	NNP
13286	2493	6	Rolled	Rolled	NNP
13286	2493	7	Beefsteak	Beefsteak	NNP
13286	2493	8	,	,	,
13286	2493	9	Peanut	Peanut	NNP
13286	2493	10	Butter	Butter	NNP
13286	2493	11	Sauce	Sauce	NNP
13286	2493	12	Succotash	Succotash	NNP
13286	2493	13	Boiled	Boiled	NNP
13286	2493	14	Onions	Onions	NNPS
13286	2493	15	*	*	NFP
13286	2493	16	Cream	Cream	NNP
13286	2493	17	Cheese	Cheese	NNP
13286	2493	18	and	and	CC
13286	2493	19	Pimiento	Pimiento	NNP
13286	2493	20	Salad	Salad	NNP
13286	2493	21	Baked	Baked	NNP
13286	2493	22	Custard	Custard	NNP
13286	2493	23	Lady	Lady	NNP
13286	2493	24	Fingers	Fingers	NNPS
13286	2493	25	Black	Black	NNP
13286	2493	26	Coffee	Coffee	NNP
13286	2493	27	_	_	NNP
13286	2493	28	_	_	NNP
13286	2493	29	*	*	NFP
13286	2493	30	Cream	Cream	NNP
13286	2493	31	Cheese	Cheese	NNP
13286	2493	32	and	and	CC
13286	2493	33	Pimiento	Pimiento	NNP
13286	2493	34	Salad_--Wash	salad_--wash	JJ
13286	2493	35	and	and	CC
13286	2493	36	dry	dry	JJ
13286	2493	37	1	1	CD
13286	2493	38	can	can	NN
13286	2493	39	pimientoes	pimientoe	NNS
13286	2493	40	.	.	.
13286	2494	1	Fill	fill	VB
13286	2494	2	them	-PRON-	PRP
13286	2494	3	with	with	IN
13286	2494	4	creamed	creamed	JJ
13286	2494	5	cheese	cheese	NN
13286	2494	6	.	.	.
13286	2495	1	Chill	chill	VB
13286	2495	2	,	,	,
13286	2495	3	slice	slice	VB
13286	2495	4	and	and	CC
13286	2495	5	serve	serve	VB
13286	2495	6	on	on	IN
13286	2495	7	crisp	crisp	JJ
13286	2495	8	lettuce	lettuce	NN
13286	2495	9	leaves	leave	VBZ
13286	2495	10	with	with	IN
13286	2495	11	following	follow	VBG
13286	2495	12	dressing	dressing	NN
13286	2495	13	:	:	:
13286	2495	14	Mix	mix	VB
13286	2495	15	1/2	1/2	CD
13286	2495	16	tablespoon	tablespoon	NN
13286	2495	17	salt	salt	NN
13286	2495	18	,	,	,
13286	2495	19	1/2	1/2	CD
13286	2495	20	tablespoon	tablespoon	NN
13286	2495	21	mustard	mustard	NN
13286	2495	22	,	,	,
13286	2495	23	3/4	3/4	CD
13286	2495	24	tablespoon	tablespoon	NN
13286	2495	25	sugar	sugar	NN
13286	2495	26	,	,	,
13286	2495	27	and	and	CC
13286	2495	28	1	1	CD
13286	2495	29	tablespoon	tablespoon	NN
13286	2495	30	flour	flour	NN
13286	2495	31	,	,	,
13286	2495	32	and	and	CC
13286	2495	33	when	when	WRB
13286	2495	34	thoroughly	thoroughly	RB
13286	2495	35	blended	blend	VBD
13286	2495	36	,	,	,
13286	2495	37	add	add	VB
13286	2495	38	2	2	CD
13286	2495	39	egg	egg	NN
13286	2495	40	yolks	yolk	NNS
13286	2495	41	,	,	,
13286	2495	42	slightly	slightly	RB
13286	2495	43	beaten	beat	VBN
13286	2495	44	,	,	,
13286	2495	45	3	3	CD
13286	2495	46	tablespoons	tablespoon	NNS
13286	2495	47	melted	melt	VBN
13286	2495	48	Crisco	Crisco	NNP
13286	2495	49	,	,	,
13286	2495	50	3/4	3/4	CD
13286	2495	51	cup	cup	NN
13286	2495	52	milk	milk	NN
13286	2495	53	,	,	,
13286	2495	54	and	and	CC
13286	2495	55	1/4	1/4	CD
13286	2495	56	cup	cup	NN
13286	2495	57	vinegar	vinegar	NN
13286	2495	58	.	.	.
13286	2496	1	Cook	cook	VB
13286	2496	2	in	in	IN
13286	2496	3	double	double	JJ
13286	2496	4	boiler	boiler	NN
13286	2496	5	,	,	,
13286	2496	6	stirring	stir	VBG
13286	2496	7	constantly	constantly	RB
13286	2496	8	,	,	,
13286	2496	9	until	until	IN
13286	2496	10	mixture	mixture	NN
13286	2496	11	thickens	thicken	NNS
13286	2496	12	.	.	.
13286	2497	1	Strain	strain	VB
13286	2497	2	and	and	CC
13286	2497	3	cool	cool	JJ
13286	2497	4	.	.	.
13286	2498	1	January	January	NNP
13286	2498	2	21	21	CD
13286	2498	3	_	_	NNP
13286	2498	4	*	*	NFP
13286	2498	5	Cream	Cream	NNP
13286	2498	6	of	of	IN
13286	2498	7	Lettuce	Lettuce	NNP
13286	2498	8	Soup	Soup	NNP
13286	2498	9	Roast	Roast	NNP
13286	2498	10	Shoulder	Shoulder	NNP
13286	2498	11	of	of	IN
13286	2498	12	Mutton	Mutton	NNP
13286	2498	13	,	,	,
13286	2498	14	Caper	Caper	NNP
13286	2498	15	Sauce	Sauce	NNP
13286	2498	16	Mashed	Mashed	NNP
13286	2498	17	Potatoes	Potatoes	NNPS
13286	2498	18	Baked	bake	VBD
13286	2498	19	Squash	Squash	NNP
13286	2498	20	Celery	Celery	NNP
13286	2498	21	Salad	Salad	NNP
13286	2498	22	Cheese	Cheese	NNP
13286	2498	23	Wafers	Wafers	NNPS
13286	2498	24	Apple	Apple	NNP
13286	2498	25	Tapioca	Tapioca	NNP
13286	2498	26	Coffee	Coffee	NNP
13286	2498	27	_	_	NNP
13286	2498	28	_	_	NNP
13286	2498	29	*	*	NFP
13286	2498	30	Cream	Cream	NNP
13286	2498	31	of	of	IN
13286	2498	32	Lettuce	Lettuce	NNP
13286	2498	33	Soup_--3	Soup_--3	NNP
13286	2498	34	cups	cup	NNS
13286	2498	35	white	white	JJ
13286	2498	36	stock	stock	NN
13286	2498	37	,	,	,
13286	2498	38	2	2	CD
13286	2498	39	heads	head	NNS
13286	2498	40	lettuce	lettuce	NN
13286	2498	41	,	,	,
13286	2498	42	2	2	CD
13286	2498	43	tablespoons	tablespoon	NNS
13286	2498	44	cooked	cook	VBN
13286	2498	45	rice	rice	NN
13286	2498	46	,	,	,
13286	2498	47	1/4	1/4	CD
13286	2498	48	cup	cup	NN
13286	2498	49	cream	cream	NN
13286	2498	50	,	,	,
13286	2498	51	1/4	1/4	CD
13286	2498	52	tablespoon	tablespoon	NN
13286	2498	53	onion	onion	NN
13286	2498	54	,	,	,
13286	2498	55	finely	finely	RB
13286	2498	56	chopped	chop	VBN
13286	2498	57	,	,	,
13286	2498	58	1	1	CD
13286	2498	59	tablespoon	tablespoon	NN
13286	2498	60	Crisco	Crisco	NNP
13286	2498	61	,	,	,
13286	2498	62	yolk	yolk	NNP
13286	2498	63	1	1	CD
13286	2498	64	egg	egg	NN
13286	2498	65	,	,	,
13286	2498	66	nutmeg	nutmeg	NNP
13286	2498	67	,	,	,
13286	2498	68	salt	salt	NN
13286	2498	69	and	and	CC
13286	2498	70	pepper	pepper	NN
13286	2498	71	to	to	IN
13286	2498	72	taste	taste	NN
13286	2498	73	.	.	.
13286	2499	1	Remove	remove	VB
13286	2499	2	outer	outer	JJ
13286	2499	3	leaves	leave	NNS
13286	2499	4	from	from	IN
13286	2499	5	lettuce	lettuce	NN
13286	2499	6	and	and	CC
13286	2499	7	shred	shre	VBD
13286	2499	8	it	-PRON-	PRP
13286	2499	9	.	.	.
13286	2500	1	Cook	cook	NN
13286	2500	2	onion	onion	NN
13286	2500	3	5	5	CD
13286	2500	4	minutes	minute	NNS
13286	2500	5	in	in	IN
13286	2500	6	Crisco	Crisco	NNP
13286	2500	7	,	,	,
13286	2500	8	add	add	VB
13286	2500	9	lettuce	lettuce	NN
13286	2500	10	,	,	,
13286	2500	11	rice	rice	NN
13286	2500	12	,	,	,
13286	2500	13	and	and	CC
13286	2500	14	stock	stock	NN
13286	2500	15	.	.	.
13286	2501	1	Add	add	VB
13286	2501	2	cream	cream	NN
13286	2501	3	,	,	,
13286	2501	4	yolk	yolk	NN
13286	2501	5	egg	egg	NN
13286	2501	6	slightly	slightly	RB
13286	2501	7	beaten	beat	VBN
13286	2501	8	,	,	,
13286	2501	9	nutmeg	nutmeg	NNP
13286	2501	10	,	,	,
13286	2501	11	salt	salt	NN
13286	2501	12	,	,	,
13286	2501	13	and	and	CC
13286	2501	14	pepper	pepper	NN
13286	2501	15	to	to	IN
13286	2501	16	taste	taste	NN
13286	2501	17	.	.	.
13286	2502	1	January	January	NNP
13286	2502	2	22	22	CD
13286	2502	3	_	_	NNP
13286	2502	4	Filleted	Filleted	NNP
13286	2502	5	Anchovies	Anchovies	NNP
13286	2502	6	with	with	IN
13286	2502	7	Lemon	Lemon	NNP
13286	2502	8	Celery	Celery	NNP
13286	2502	9	Ripe	Ripe	NNP
13286	2502	10	Olives	Olives	NNPS
13286	2502	11	Salted	salt	VBD
13286	2502	12	Pistachio	Pistachio	NNP
13286	2502	13	Nuts	Nuts	NNP
13286	2502	14	Consomme	Consomme	NNP
13286	2502	15	,	,	,
13286	2502	16	a	a	DT
13286	2502	17	la	la	NNP
13286	2502	18	Royale	Royale	NNP
13286	2502	19	*	*	NFP
13286	2502	20	Halibut	Halibut	NNP
13286	2502	21	Turbans	Turbans	NNPS
13286	2502	22	Roast	Roast	NNP
13286	2502	23	Goose	Goose	NNP
13286	2502	24	,	,	,
13286	2502	25	Apple	Apple	NNP
13286	2502	26	Jelly	Jelly	NNP
13286	2502	27	Potato	Potato	NNP
13286	2502	28	Puff	Puff	NNP
13286	2502	29	Mashed	Mashed	NNP
13286	2502	30	Turnip	Turnip	NNP
13286	2502	31	Endive	Endive	NNP
13286	2502	32	and	and	CC
13286	2502	33	Roquefort	Roquefort	NNP
13286	2502	34	Cheese	Cheese	NNP
13286	2502	35	Salad	Salad	NNP
13286	2502	36	Coupe	Coupe	NNP
13286	2502	37	St.	St.	NNP
13286	2502	38	Jacques	Jacques	NNP
13286	2502	39	Coffee	Coffee	NNP
13286	2502	40	_	_	NNP
13286	2502	41	_	_	NNP
13286	2502	42	*	*	NFP
13286	2502	43	Halibut	Halibut	NNP
13286	2502	44	Turbans_--Have	turbans_--have	JJ
13286	2502	45	4	4	CD
13286	2502	46	slices	slice	NNS
13286	2502	47	halibut	halibut	RB
13286	2502	48	cut	cut	VBD
13286	2502	49	1/2	1/2	CD
13286	2502	50	an	an	DT
13286	2502	51	inch	inch	NN
13286	2502	52	thick	thick	JJ
13286	2502	53	;	;	:
13286	2502	54	remove	remove	VB
13286	2502	55	skin	skin	NN
13286	2502	56	and	and	CC
13286	2502	57	bone	bone	NN
13286	2502	58	,	,	,
13286	2502	59	thus	thus	RB
13286	2502	60	securing	secure	VBG
13286	2502	61	16	16	CD
13286	2502	62	fillets	fillet	NNS
13286	2502	63	.	.	.
13286	2503	1	Dip	dip	VB
13286	2503	2	in	in	IN
13286	2503	3	melted	melted	JJ
13286	2503	4	Crisco	Crisco	NNP
13286	2503	5	;	;	:
13286	2503	6	squeeze	squeeze	VB
13286	2503	7	over	over	IN
13286	2503	8	juice	juice	NN
13286	2503	9	of	of	IN
13286	2503	10	1	1	CD
13286	2503	11	lemon	lemon	NN
13286	2503	12	,	,	,
13286	2503	13	little	little	JJ
13286	2503	14	onion	onion	NN
13286	2503	15	juice	juice	NN
13286	2503	16	and	and	CC
13286	2503	17	sprinkle	sprinkle	VB
13286	2503	18	with	with	IN
13286	2503	19	salt	salt	NN
13286	2503	20	and	and	CC
13286	2503	21	pepper	pepper	NN
13286	2503	22	.	.	.
13286	2504	1	Commencing	commence	VBG
13286	2504	2	with	with	IN
13286	2504	3	the	the	DT
13286	2504	4	widest	wide	JJS
13286	2504	5	end	end	NN
13286	2504	6	,	,	,
13286	2504	7	roll	roll	VB
13286	2504	8	each	each	DT
13286	2504	9	fillet	fillet	NN
13286	2504	10	into	into	IN
13286	2504	11	a	a	DT
13286	2504	12	"	"	``
13286	2504	13	turban	turban	NN
13286	2504	14	"	"	''
13286	2504	15	and	and	CC
13286	2504	16	fasten	fasten	RB
13286	2504	17	by	by	IN
13286	2504	18	running	run	VBG
13286	2504	19	through	through	IN
13286	2504	20	each	each	DT
13286	2504	21	Criscoed	Criscoed	NNP
13286	2504	22	wooden	wooden	JJ
13286	2504	23	skewer	skewer	NN
13286	2504	24	.	.	.
13286	2505	1	Bake	bake	VB
13286	2505	2	20	20	CD
13286	2505	3	minutes	minute	NNS
13286	2505	4	,	,	,
13286	2505	5	basting	baste	VBG
13286	2505	6	with	with	IN
13286	2505	7	hot	hot	JJ
13286	2505	8	stock	stock	NN
13286	2505	9	,	,	,
13286	2505	10	or	or	CC
13286	2505	11	Crisco	Crisco	NNP
13286	2505	12	melted	melt	VBD
13286	2505	13	in	in	IN
13286	2505	14	hot	hot	JJ
13286	2505	15	water	water	NN
13286	2505	16	.	.	.
13286	2506	1	Arrange	arrange	JJ
13286	2506	2	crown	crown	NN
13286	2506	3	shape	shape	NN
13286	2506	4	on	on	IN
13286	2506	5	serving	serve	VBG
13286	2506	6	dish	dish	NN
13286	2506	7	.	.	.
13286	2507	1	Fill	fill	VB
13286	2507	2	the	the	DT
13286	2507	3	center	center	NN
13286	2507	4	with	with	IN
13286	2507	5	boiled	boil	VBN
13286	2507	6	potato	potato	NN
13286	2507	7	-	-	HYPH
13286	2507	8	balls	ball	NNS
13286	2507	9	,	,	,
13286	2507	10	dressed	dress	VBN
13286	2507	11	with	with	IN
13286	2507	12	salt	salt	NN
13286	2507	13	,	,	,
13286	2507	14	Crisco	Crisco	NNP
13286	2507	15	,	,	,
13286	2507	16	and	and	CC
13286	2507	17	chopped	chop	VBD
13286	2507	18	parsley	parsley	NN
13286	2507	19	.	.	.
13286	2508	1	Serve	serve	VB
13286	2508	2	with	with	IN
13286	2508	3	Hollandaise	Hollandaise	NNP
13286	2508	4	sauce	sauce	NN
13286	2508	5	.	.	.
13286	2509	1	January	January	NNP
13286	2509	2	23	23	CD
13286	2509	3	_	_	NNP
13286	2509	4	Barley	Barley	NNP
13286	2509	5	Soup	Soup	NNP
13286	2509	6	Corned	Corned	NNP
13286	2509	7	Beef	Beef	NNP
13286	2509	8	*	*	NFP
13286	2509	9	Ladies	Ladies	NNPS
13286	2509	10	'	'	POS
13286	2509	11	Cabbage	Cabbage	NNP
13286	2509	12	Fried	Fried	NNP
13286	2509	13	Celery	Celery	NNP
13286	2509	14	Beet	Beet	NNP
13286	2509	15	Salad	Salad	NNP
13286	2509	16	Cheese	Cheese	NNP
13286	2509	17	Crackers	Crackers	NNPS
13286	2509	18	Arrowroot	Arrowroot	NNP
13286	2509	19	Pudding	pudde	VBG
13286	2509	20	with	with	IN
13286	2509	21	Stewed	Stewed	NNP
13286	2509	22	Fruit	Fruit	NNP
13286	2509	23	Coffee	Coffee	NNP
13286	2509	24	_	_	NNP
13286	2509	25	_	_	NNP
13286	2509	26	*	*	NFP
13286	2509	27	Ladies	Ladies	NNP
13286	2509	28	'	'	POS
13286	2509	29	Cabbage_--Cut	cabbage_--cut	NN
13286	2509	30	small	small	JJ
13286	2509	31	,	,	,
13286	2509	32	hard	hard	JJ
13286	2509	33	head	head	NN
13286	2509	34	cabbage	cabbage	NN
13286	2509	35	into	into	IN
13286	2509	36	halves	half	NNS
13286	2509	37	;	;	:
13286	2509	38	remove	remove	VB
13286	2509	39	core	core	NN
13286	2509	40	and	and	CC
13286	2509	41	harder	hard	JJR
13286	2509	42	portions	portion	NNS
13286	2509	43	,	,	,
13286	2509	44	chop	chop	NN
13286	2509	45	remaining	remain	VBG
13286	2509	46	part	part	NN
13286	2509	47	quite	quite	RB
13286	2509	48	fine	fine	JJ
13286	2509	49	.	.	.
13286	2510	1	Throw	throw	VB
13286	2510	2	this	this	DT
13286	2510	3	into	into	IN
13286	2510	4	kettle	kettle	NN
13286	2510	5	of	of	IN
13286	2510	6	boiling	boil	VBG
13286	2510	7	salted	salt	VBN
13286	2510	8	water	water	NN
13286	2510	9	,	,	,
13286	2510	10	boil	boil	VB
13286	2510	11	uncovered	uncover	VBN
13286	2510	12	for	for	IN
13286	2510	13	30	30	CD
13286	2510	14	minutes	minute	NNS
13286	2510	15	;	;	:
13286	2510	16	drain	drain	VBP
13286	2510	17	in	in	IN
13286	2510	18	colander	colander	NN
13286	2510	19	.	.	.
13286	2511	1	Put	put	VB
13286	2511	2	cabbage	cabbage	NN
13286	2511	3	back	back	RB
13286	2511	4	in	in	IN
13286	2511	5	saucepan	saucepan	NNP
13286	2511	6	,	,	,
13286	2511	7	add	add	VB
13286	2511	8	2	2	CD
13286	2511	9	tablespoons	tablespoon	NNS
13286	2511	10	Crisco	Crisco	NNP
13286	2511	11	,	,	,
13286	2511	12	1	1	CD
13286	2511	13	tablespoon	tablespoon	NN
13286	2511	14	flour	flour	NN
13286	2511	15	;	;	:
13286	2511	16	dust	dust	NN
13286	2511	17	flour	flour	NN
13286	2511	18	over	over	IN
13286	2511	19	cabbage	cabbage	NN
13286	2511	20	;	;	:
13286	2511	21	stir	stir	VB
13286	2511	22	carefully	carefully	RB
13286	2511	23	with	with	IN
13286	2511	24	wooden	wooden	JJ
13286	2511	25	spoon	spoon	NN
13286	2511	26	,	,	,
13286	2511	27	and	and	CC
13286	2511	28	add	add	VB
13286	2511	29	1/2	1/2	CD
13286	2511	30	pint	pint	NN
13286	2511	31	of	of	IN
13286	2511	32	milk	milk	NN
13286	2511	33	,	,	,
13286	2511	34	1/2	1/2	CD
13286	2511	35	teaspoon	teaspoon	NN
13286	2511	36	of	of	IN
13286	2511	37	salt	salt	NN
13286	2511	38	and	and	CC
13286	2511	39	1	1	CD
13286	2511	40	saltspoon	saltspoon	NN
13286	2511	41	of	of	IN
13286	2511	42	white	white	JJ
13286	2511	43	pepper	pepper	NN
13286	2511	44	.	.	.
13286	2512	1	Stand	stand	VB
13286	2512	2	this	this	DT
13286	2512	3	on	on	IN
13286	2512	4	back	back	JJ
13286	2512	5	part	part	NN
13286	2512	6	of	of	IN
13286	2512	7	stove	stove	NN
13286	2512	8	to	to	TO
13286	2512	9	simmer	simmer	VB
13286	2512	10	10	10	CD
13286	2512	11	minutes	minute	NNS
13286	2512	12	;	;	:
13286	2512	13	send	send	VB
13286	2512	14	to	to	IN
13286	2512	15	table	table	NN
13286	2512	16	.	.	.
13286	2513	1	January	January	NNP
13286	2513	2	24	24	CD
13286	2513	3	_	_	NNP
13286	2513	4	Blue	Blue	NNP
13286	2513	5	Points	Points	NNPS
13286	2513	6	Brown	Brown	NNP
13286	2513	7	Bread	Bread	NNP
13286	2513	8	Sandwiches	sandwich	VBZ
13286	2513	9	Broiled	broil	VBN
13286	2513	10	Squabs	Squabs	NNP
13286	2513	11	Potato	Potato	NNP
13286	2513	12	Croquettes	Croquettes	NNPS
13286	2513	13	*	*	NFP
13286	2513	14	Cauliflower	Cauliflower	NNP
13286	2513	15	au	au	NNP
13286	2513	16	Gratin	Gratin	NNP
13286	2513	17	Asparagus	Asparagus	NNP
13286	2513	18	Salad	Salad	NNP
13286	2513	19	Cheese	Cheese	NNP
13286	2513	20	Fingers	Fingers	NNPS
13286	2513	21	Spanish	Spanish	NNP
13286	2513	22	Cream	Cream	NNP
13286	2513	23	Coffee	Coffee	NNP
13286	2513	24	_	_	NNP
13286	2513	25	_	_	NNP
13286	2513	26	*	*	NFP
13286	2513	27	Cauliflower	Cauliflower	NNP
13286	2513	28	au	au	NNP
13286	2513	29	Gratin_--Boil	gratin_--boil	NN
13286	2513	30	1	1	CD
13286	2513	31	large	large	JJ
13286	2513	32	cauliflower	cauliflower	NN
13286	2513	33	,	,	,
13286	2513	34	drain	drain	VB
13286	2513	35	it	-PRON-	PRP
13286	2513	36	,	,	,
13286	2513	37	and	and	CC
13286	2513	38	break	break	VB
13286	2513	39	sprigs	sprig	NNS
13286	2513	40	apart	apart	RB
13286	2513	41	.	.	.
13286	2514	1	Arrange	arrange	NN
13286	2514	2	in	in	IN
13286	2514	3	layers	layer	NNS
13286	2514	4	in	in	IN
13286	2514	5	Criscoed	Criscoed	NNP
13286	2514	6	baking	baking	NN
13286	2514	7	dish	dish	NN
13286	2514	8	,	,	,
13286	2514	9	sprinkling	sprinkle	VBG
13286	2514	10	each	each	DT
13286	2514	11	layer	layer	NN
13286	2514	12	with	with	IN
13286	2514	13	cheese	cheese	NN
13286	2514	14	,	,	,
13286	2514	15	seasoning	season	VBG
13286	2514	16	it	-PRON-	PRP
13286	2514	17	with	with	IN
13286	2514	18	pepper	pepper	NN
13286	2514	19	and	and	CC
13286	2514	20	salt	salt	NN
13286	2514	21	,	,	,
13286	2514	22	and	and	CC
13286	2514	23	little	little	JJ
13286	2514	24	melted	melted	JJ
13286	2514	25	Crisco	Crisco	NNP
13286	2514	26	.	.	.
13286	2515	1	When	when	WRB
13286	2515	2	dish	dish	NN
13286	2515	3	is	be	VBZ
13286	2515	4	filled	fill	VBN
13286	2515	5	pour	pour	NN
13286	2515	6	on	on	IN
13286	2515	7	1	1	CD
13286	2515	8	cup	cup	NN
13286	2515	9	white	white	JJ
13286	2515	10	sauce	sauce	NN
13286	2515	11	,	,	,
13286	2515	12	sprinkle	sprinkle	VB
13286	2515	13	top	top	NN
13286	2515	14	with	with	IN
13286	2515	15	crumbs	crumb	NNS
13286	2515	16	and	and	CC
13286	2515	17	cheese	cheese	NN
13286	2515	18	,	,	,
13286	2515	19	and	and	CC
13286	2515	20	let	let	VB
13286	2515	21	bake	bake	VB
13286	2515	22	15	15	CD
13286	2515	23	minutes	minute	NNS
13286	2515	24	to	to	TO
13286	2515	25	brown	brown	VB
13286	2515	26	.	.	.
13286	2516	1	January	January	NNP
13286	2516	2	25	25	CD
13286	2516	3	_	_	NNP
13286	2516	4	Sardines	Sardines	NNPS
13286	2516	5	on	on	IN
13286	2516	6	Toast	Toast	NNP
13286	2516	7	,	,	,
13286	2516	8	Caper	Caper	NNP
13286	2516	9	Sauce	Sauce	NNP
13286	2516	10	*	*	NFP
13286	2516	11	Risotto	Risotto	NNP
13286	2516	12	Peas	Peas	NNP
13286	2516	13	Fried	Fried	NNP
13286	2516	14	Canned	Canned	NNP
13286	2516	15	Tomatoes	Tomatoes	NNPS
13286	2516	16	Lettuce	Lettuce	NNP
13286	2516	17	and	and	CC
13286	2516	18	Hard	Hard	NNP
13286	2516	19	-	-	HYPH
13286	2516	20	Cooked	cook	VBN
13286	2516	21	Eggs	egg	NNS
13286	2516	22	Jellied	jelly	VBN
13286	2516	23	Prunes	Prunes	NNPS
13286	2516	24	Whipped	Whipped	NNP
13286	2516	25	Cream	Cream	NNP
13286	2516	26	Gold	Gold	NNP
13286	2516	27	Cake	Cake	NNP
13286	2516	28	Coffee	Coffee	NNP
13286	2516	29	_	_	NNP
13286	2516	30	_	_	NNP
13286	2516	31	*	*	NFP
13286	2516	32	Risotto_--1/2	risotto_--1/2	VB
13286	2516	33	pound	pound	NN
13286	2516	34	rice	rice	NN
13286	2516	35	,	,	,
13286	2516	36	1	1	CD
13286	2516	37	small	small	JJ
13286	2516	38	onion	onion	NN
13286	2516	39	,	,	,
13286	2516	40	4	4	CD
13286	2516	41	tablespoons	tablespoon	NNS
13286	2516	42	Crisco	Crisco	NNP
13286	2516	43	,	,	,
13286	2516	44	1/4	1/4	CD
13286	2516	45	cup	cup	NN
13286	2516	46	grated	grate	VBN
13286	2516	47	Parmesan	Parmesan	NNP
13286	2516	48	cheese	cheese	NN
13286	2516	49	,	,	,
13286	2516	50	1/2	1/2	CD
13286	2516	51	pint	pint	NN
13286	2516	52	tomato	tomato	NN
13286	2516	53	sauce	sauce	NN
13286	2516	54	,	,	,
13286	2516	55	about	about	RB
13286	2516	56	1	1	CD
13286	2516	57	pint	pint	NN
13286	2516	58	good	good	JJ
13286	2516	59	stock	stock	NN
13286	2516	60	,	,	,
13286	2516	61	salt	salt	NN
13286	2516	62	,	,	,
13286	2516	63	pepper	pepper	NN
13286	2516	64	,	,	,
13286	2516	65	nutmeg	nutmeg	NN
13286	2516	66	,	,	,
13286	2516	67	and	and	CC
13286	2516	68	1/2	1/2	CD
13286	2516	69	teaspoon	teaspoon	NN
13286	2516	70	saffron	saffron	NN
13286	2516	71	.	.	.
13286	2517	1	Wash	wash	VB
13286	2517	2	rice	rice	NN
13286	2517	3	in	in	IN
13286	2517	4	several	several	JJ
13286	2517	5	courses	course	NNS
13286	2517	6	of	of	IN
13286	2517	7	water	water	NN
13286	2517	8	,	,	,
13286	2517	9	drain	drain	VB
13286	2517	10	and	and	CC
13286	2517	11	dry	dry	JJ
13286	2517	12	.	.	.
13286	2518	1	Peel	peel	NN
13286	2518	2	and	and	CC
13286	2518	3	chop	chop	NN
13286	2518	4	onion	onion	NN
13286	2518	5	.	.	.
13286	2519	1	Melt	Melt	NNP
13286	2519	2	Crisco	Crisco	NNP
13286	2519	3	in	in	IN
13286	2519	4	stewpan	stewpan	NN
13286	2519	5	;	;	:
13286	2519	6	when	when	WRB
13286	2519	7	hot	hot	JJ
13286	2519	8	add	add	VBP
13286	2519	9	onion	onion	NN
13286	2519	10	,	,	,
13286	2519	11	fry	fry	VB
13286	2519	12	over	over	IN
13286	2519	13	gentle	gentle	JJ
13286	2519	14	fire	fire	NN
13286	2519	15	until	until	IN
13286	2519	16	light	light	JJ
13286	2519	17	fawn	fawn	NN
13286	2519	18	color	color	NN
13286	2519	19	,	,	,
13286	2519	20	then	then	RB
13286	2519	21	add	add	VB
13286	2519	22	rice	rice	NN
13286	2519	23	;	;	:
13286	2519	24	shake	shake	VB
13286	2519	25	pan	pan	NN
13286	2519	26	over	over	IN
13286	2519	27	fire	fire	NN
13286	2519	28	for	for	IN
13286	2519	29	a	a	DT
13286	2519	30	few	few	JJ
13286	2519	31	minutes	minute	NNS
13286	2519	32	,	,	,
13286	2519	33	so	so	IN
13286	2519	34	as	as	IN
13286	2519	35	to	to	TO
13286	2519	36	fry	fry	VB
13286	2519	37	rice	rice	VB
13286	2519	38	a	a	DT
13286	2519	39	little	little	JJ
13286	2519	40	.	.	.
13286	2520	1	Next	next	RB
13286	2520	2	add	add	VB
13286	2520	3	seasoning	seasoning	NN
13286	2520	4	,	,	,
13286	2520	5	salt	salt	NN
13286	2520	6	,	,	,
13286	2520	7	pepper	pepper	NN
13286	2520	8	,	,	,
13286	2520	9	nutmeg	nutmeg	NN
13286	2520	10	,	,	,
13286	2520	11	and	and	CC
13286	2520	12	saffron	saffron	NN
13286	2520	13	;	;	,
13286	2520	14	moisten	moisten	RB
13286	2520	15	with	with	IN
13286	2520	16	little	little	JJ
13286	2520	17	stock	stock	NN
13286	2520	18	,	,	,
13286	2520	19	and	and	CC
13286	2520	20	add	add	VB
13286	2520	21	more	more	JJR
13286	2520	22	as	as	IN
13286	2520	23	rice	rice	NN
13286	2520	24	begins	begin	VBZ
13286	2520	25	to	to	TO
13286	2520	26	swell	swell	VB
13286	2520	27	.	.	.
13286	2521	1	When	when	WRB
13286	2521	2	stock	stock	NN
13286	2521	3	is	be	VBZ
13286	2521	4	used	use	VBN
13286	2521	5	up	up	RP
13286	2521	6	,	,	,
13286	2521	7	gradually	gradually	RB
13286	2521	8	add	add	VB
13286	2521	9	sauce	sauce	NN
13286	2521	10	.	.	.
13286	2522	1	When	when	WRB
13286	2522	2	rice	rice	NN
13286	2522	3	is	be	VBZ
13286	2522	4	tender	tender	JJ
13286	2522	5	mix	mix	NN
13286	2522	6	in	in	IN
13286	2522	7	grated	grate	VBN
13286	2522	8	cheese	cheese	NN
13286	2522	9	.	.	.
13286	2523	1	It	-PRON-	PRP
13286	2523	2	is	be	VBZ
13286	2523	3	then	then	RB
13286	2523	4	ready	ready	JJ
13286	2523	5	to	to	TO
13286	2523	6	serve	serve	VB
13286	2523	7	.	.	.
13286	2524	1	In	in	IN
13286	2524	2	preparing	prepare	VBG
13286	2524	3	this	this	DT
13286	2524	4	dish	dish	NN
13286	2524	5	remember	remember	VB
13286	2524	6	that	that	DT
13286	2524	7	rice	rice	NN
13286	2524	8	should	should	MD
13286	2524	9	be	be	VB
13286	2524	10	well	well	RB
13286	2524	11	done	do	VBN
13286	2524	12	,	,	,
13286	2524	13	and	and	CC
13286	2524	14	should	should	MD
13286	2524	15	be	be	VB
13286	2524	16	neither	neither	CC
13286	2524	17	too	too	RB
13286	2524	18	dry	dry	JJ
13286	2524	19	nor	nor	CC
13286	2524	20	too	too	RB
13286	2524	21	moist	moist	JJ
13286	2524	22	.	.	.
13286	2525	1	January	January	NNP
13286	2525	2	26	26	CD
13286	2525	3	_	_	NNP
13286	2525	4	Onion	Onion	NNP
13286	2525	5	Soup	Soup	NNP
13286	2525	6	Roast	Roast	NNP
13286	2525	7	Chicken	Chicken	NNP
13286	2525	8	,	,	,
13286	2525	9	Chestnut	Chestnut	NNP
13286	2525	10	Stuffing	Stuffing	NNP
13286	2525	11	,	,	,
13286	2525	12	Giblet	Giblet	NNP
13286	2525	13	Sauce	Sauce	NNP
13286	2525	14	Cranberries	Cranberries	NNPS
13286	2525	15	Celery	Celery	NNP
13286	2525	16	au	au	VBP
13286	2525	17	Jus	Jus	NNP
13286	2525	18	Baked	Baked	NNP
13286	2525	19	Macaroni	Macaroni	NNP
13286	2525	20	with	with	IN
13286	2525	21	Cheese	Cheese	NNP
13286	2525	22	*	*	NFP
13286	2525	23	Grapefruit	Grapefruit	NNP
13286	2525	24	Salad	Salad	NNP
13286	2525	25	Burnt	Burnt	NNP
13286	2525	26	Almond	Almond	NNP
13286	2525	27	Ice	Ice	NNP
13286	2525	28	Cream	Cream	NNP
13286	2525	29	Coffee	Coffee	NNP
13286	2525	30	_	_	NNP
13286	2525	31	_	_	NNP
13286	2525	32	*	*	NFP
13286	2525	33	Grapefruit	Grapefruit	NNP
13286	2525	34	Salad_--Take	salad_--take	VB
13286	2525	35	out	out	RB
13286	2525	36	inside	inside	RB
13286	2525	37	of	of	IN
13286	2525	38	grapefruit	grapefruit	NN
13286	2525	39	,	,	,
13286	2525	40	and	and	CC
13286	2525	41	cut	cut	VBN
13286	2525	42	edge	edge	NN
13286	2525	43	of	of	IN
13286	2525	44	shell	shell	NN
13286	2525	45	into	into	IN
13286	2525	46	points	point	NNS
13286	2525	47	;	;	:
13286	2525	48	slice	slice	VB
13286	2525	49	meat	meat	NN
13286	2525	50	of	of	IN
13286	2525	51	fruit	fruit	NN
13286	2525	52	with	with	IN
13286	2525	53	2	2	CD
13286	2525	54	oranges	orange	NNS
13286	2525	55	,	,	,
13286	2525	56	1	1	CD
13286	2525	57	cup	cup	NN
13286	2525	58	pineapple	pineapple	NN
13286	2525	59	,	,	,
13286	2525	60	1	1	CD
13286	2525	61	cup	cup	NN
13286	2525	62	cherries	cherry	NNS
13286	2525	63	,	,	,
13286	2525	64	1/2	1/2	CD
13286	2525	65	cup	cup	NN
13286	2525	66	chopped	chop	VBD
13286	2525	67	nut	nut	NNP
13286	2525	68	meats	meat	NNS
13286	2525	69	,	,	,
13286	2525	70	1	1	CD
13286	2525	71	diced	dice	VBN
13286	2525	72	apple	apple	NNP
13286	2525	73	,	,	,
13286	2525	74	the	the	DT
13286	2525	75	juice	juice	NN
13286	2525	76	of	of	IN
13286	2525	77	1	1	CD
13286	2525	78	lemon	lemon	NN
13286	2525	79	,	,	,
13286	2525	80	and	and	CC
13286	2525	81	3	3	CD
13286	2525	82	tablespoons	tablespoon	NNS
13286	2525	83	powdered	powder	VBN
13286	2525	84	sugar	sugar	NN
13286	2525	85	;	;	:
13286	2525	86	fill	fill	VB
13286	2525	87	shell	shell	NN
13286	2525	88	,	,	,
13286	2525	89	and	and	CC
13286	2525	90	serve	serve	VB
13286	2525	91	with	with	IN
13286	2525	92	following	follow	VBG
13286	2525	93	dressing	dressing	NN
13286	2525	94	:	:	:
13286	2525	95	Beat	beat	NN
13286	2525	96	yolks	yolk	NNS
13286	2525	97	2	2	CD
13286	2525	98	eggs	egg	NNS
13286	2525	99	until	until	IN
13286	2525	100	creamy	creamy	NN
13286	2525	101	,	,	,
13286	2525	102	then	then	RB
13286	2525	103	add	add	VB
13286	2525	104	to	to	IN
13286	2525	105	them	-PRON-	PRP
13286	2525	106	1/2	1/2	CD
13286	2525	107	teaspoon	teaspoon	NN
13286	2525	108	dry	dry	JJ
13286	2525	109	mustard	mustard	NN
13286	2525	110	and	and	CC
13286	2525	111	same	same	JJ
13286	2525	112	quantity	quantity	NN
13286	2525	113	salt	salt	NN
13286	2525	114	.	.	.
13286	2526	1	Next	next	JJ
13286	2526	2	beat	beat	NN
13286	2526	3	in	in	IN
13286	2526	4	slowly	slowly	RB
13286	2526	5	4	4	CD
13286	2526	6	tablespoons	tablespoon	NNS
13286	2526	7	melted	melt	VBN
13286	2526	8	Crisco	Crisco	NNP
13286	2526	9	and	and	CC
13286	2526	10	6	6	CD
13286	2526	11	tablespoons	tablespoon	NNS
13286	2526	12	hot	hot	JJ
13286	2526	13	vinegar	vinegar	NN
13286	2526	14	.	.	.
13286	2527	1	Cook	cook	VB
13286	2527	2	in	in	IN
13286	2527	3	double	double	JJ
13286	2527	4	boiler	boiler	NN
13286	2527	5	until	until	IN
13286	2527	6	it	-PRON-	PRP
13286	2527	7	thickens	thicken	VBZ
13286	2527	8	.	.	.
13286	2528	1	When	when	WRB
13286	2528	2	cold	cold	JJ
13286	2528	3	,	,	,
13286	2528	4	and	and	CC
13286	2528	5	just	just	RB
13286	2528	6	before	before	IN
13286	2528	7	serving	serve	VBG
13286	2528	8	,	,	,
13286	2528	9	1	1	CD
13286	2528	10	cup	cup	NN
13286	2528	11	of	of	IN
13286	2528	12	cream	cream	NN
13286	2528	13	,	,	,
13286	2528	14	sweet	sweet	JJ
13286	2528	15	or	or	CC
13286	2528	16	sour	sour	JJ
13286	2528	17	,	,	,
13286	2528	18	may	may	MD
13286	2528	19	be	be	VB
13286	2528	20	folded	fold	VBN
13286	2528	21	in	in	IN
13286	2528	22	.	.	.
13286	2529	1	January	January	NNP
13286	2529	2	27	27	CD
13286	2529	3	_	_	NNP
13286	2529	4	Shrimp	Shrimp	NNP
13286	2529	5	Cocktail	Cocktail	NNP
13286	2529	6	*	*	NFP
13286	2529	7	Salmon	Salmon	NNP
13286	2529	8	Croquettes	Croquettes	NNPS
13286	2529	9	,	,	,
13286	2529	10	Tomato	Tomato	NNP
13286	2529	11	Sauce	Sauce	NNP
13286	2529	12	French	french	JJ
13286	2529	13	Peas	Peas	NNP
13286	2529	14	Mashed	Mashed	NNP
13286	2529	15	Potatoes	Potatoes	NNP
13286	2529	16	Pickled	pickle	VBD
13286	2529	17	Mangoes	Mangoes	NNP
13286	2529	18	Cottage	Cottage	NNP
13286	2529	19	Pudding	Pudding	NNP
13286	2529	20	,	,	,
13286	2529	21	Maple	Maple	NNP
13286	2529	22	Sauce	Sauce	NNP
13286	2529	23	Coffee	Coffee	NNP
13286	2529	24	_	_	NNP
13286	2529	25	_	_	NNP
13286	2529	26	*	*	NFP
13286	2529	27	Salmon	Salmon	NNP
13286	2529	28	Croquettes_--1	croquettes_--1	NN
13286	2529	29	pound	pound	NN
13286	2529	30	can	can	MD
13286	2529	31	salmon	salmon	VB
13286	2529	32	,	,	,
13286	2529	33	1/2	1/2	CD
13286	2529	34	teaspoon	teaspoon	NN
13286	2529	35	salt	salt	NN
13286	2529	36	,	,	,
13286	2529	37	red	red	JJ
13286	2529	38	pepper	pepper	NN
13286	2529	39	to	to	IN
13286	2529	40	taste	taste	NN
13286	2529	41	,	,	,
13286	2529	42	1/4	1/4	CD
13286	2529	43	cup	cup	NN
13286	2529	44	crackercrumbs	crackercrumb	NNS
13286	2529	45	,	,	,
13286	2529	46	1/2	1/2	CD
13286	2529	47	teaspoon	teaspoon	NN
13286	2529	48	grated	grate	VBD
13286	2529	49	onion	onion	NN
13286	2529	50	,	,	,
13286	2529	51	1	1	CD
13286	2529	52	well	well	RB
13286	2529	53	beaten	beat	VBN
13286	2529	54	egg	egg	NN
13286	2529	55	,	,	,
13286	2529	56	1	1	CD
13286	2529	57	tablespoon	tablespoon	NN
13286	2529	58	Crisco	Crisco	NNP
13286	2529	59	,	,	,
13286	2529	60	and	and	CC
13286	2529	61	1	1	CD
13286	2529	62	tablespoon	tablespoon	NN
13286	2529	63	chopped	chop	VBD
13286	2529	64	parsley	parsley	NN
13286	2529	65	.	.	.
13286	2530	1	From	from	IN
13286	2530	2	1	1	CD
13286	2530	3	can	can	MD
13286	2530	4	salmon	salmon	VB
13286	2530	5	,	,	,
13286	2530	6	opened	open	VBN
13286	2530	7	neatly	neatly	RB
13286	2530	8	,	,	,
13286	2530	9	take	take	VB
13286	2530	10	fish	fish	NN
13286	2530	11	and	and	CC
13286	2530	12	chop	chop	VB
13286	2530	13	it	-PRON-	PRP
13286	2530	14	fine	fine	RB
13286	2530	15	;	;	:
13286	2530	16	add	add	VB
13286	2530	17	salt	salt	NN
13286	2530	18	and	and	CC
13286	2530	19	pepper	pepper	NN
13286	2530	20	,	,	,
13286	2530	21	Crisco	Crisco	NNP
13286	2530	22	,	,	,
13286	2530	23	parsley	parsley	NN
13286	2530	24	and	and	CC
13286	2530	25	crackercrumbs	crackercrumb	NNS
13286	2530	26	;	;	:
13286	2530	27	moisten	moisten	VB
13286	2530	28	it	-PRON-	PRP
13286	2530	29	with	with	IN
13286	2530	30	the	the	DT
13286	2530	31	egg	egg	NN
13286	2530	32	and	and	CC
13286	2530	33	mix	mix	VB
13286	2530	34	well	well	RB
13286	2530	35	,	,	,
13286	2530	36	turn	turn	VB
13286	2530	37	out	out	RP
13286	2530	38	upon	upon	IN
13286	2530	39	dish	dish	NN
13286	2530	40	;	;	:
13286	2530	41	then	then	RB
13286	2530	42	roll	roll	VB
13286	2530	43	into	into	IN
13286	2530	44	cones	cone	NNS
13286	2530	45	,	,	,
13286	2530	46	dip	dip	VB
13286	2530	47	these	these	DT
13286	2530	48	in	in	IN
13286	2530	49	beaten	beat	VBN
13286	2530	50	egg	egg	NN
13286	2530	51	seasoned	season	VBN
13286	2530	52	with	with	IN
13286	2530	53	salt	salt	NN
13286	2530	54	and	and	CC
13286	2530	55	pepper	pepper	NN
13286	2530	56	,	,	,
13286	2530	57	roll	roll	NN
13286	2530	58	in	in	RP
13286	2530	59	breadcrumbs	breadcrumb	NNS
13286	2530	60	.	.	.
13286	2531	1	Fry	fry	NN
13286	2531	2	in	in	IN
13286	2531	3	deep	deep	JJ
13286	2531	4	Crisco	Crisco	NNP
13286	2531	5	until	until	IN
13286	2531	6	delicate	delicate	JJ
13286	2531	7	brown	brown	NNP
13286	2531	8	,	,	,
13286	2531	9	drain	drain	VB
13286	2531	10	them	-PRON-	PRP
13286	2531	11	a	a	DT
13286	2531	12	moment	moment	NN
13286	2531	13	,	,	,
13286	2531	14	arrange	arrange	VB
13286	2531	15	neatly	neatly	RB
13286	2531	16	on	on	IN
13286	2531	17	hot	hot	JJ
13286	2531	18	dish	dish	NN
13286	2531	19	and	and	CC
13286	2531	20	serve	serve	VB
13286	2531	21	with	with	IN
13286	2531	22	tomato	tomato	NN
13286	2531	23	sauce	sauce	NN
13286	2531	24	.	.	.
13286	2532	1	The	the	DT
13286	2532	2	Crisco	Crisco	NNP
13286	2532	3	should	should	MD
13286	2532	4	be	be	VB
13286	2532	5	heated	heat	VBN
13286	2532	6	until	until	IN
13286	2532	7	crumb	crumb	NNS
13286	2532	8	of	of	IN
13286	2532	9	bread	bread	NN
13286	2532	10	becomes	become	VBZ
13286	2532	11	golden	golden	JJ
13286	2532	12	brown	brown	NNP
13286	2532	13	in	in	IN
13286	2532	14	40	40	CD
13286	2532	15	seconds	second	NNS
13286	2532	16	.	.	.
13286	2533	1	January	January	NNP
13286	2533	2	28	28	CD
13286	2533	3	_	_	NNP
13286	2533	4	*	*	NFP
13286	2533	5	Croutes	Croutes	NNPS
13286	2533	6	,	,	,
13286	2533	7	a	a	DT
13286	2533	8	la	la	NNP
13286	2533	9	Marie	Marie	NNP
13286	2533	10	Oyster	Oyster	NNP
13286	2533	11	Balls	Balls	NNPS
13286	2533	12	,	,	,
13286	2533	13	Horseradish	Horseradish	NNP
13286	2533	14	Sauce	Sauce	NNP
13286	2533	15	Potato	Potato	NNP
13286	2533	16	Souffle	Souffle	NNP
13286	2533	17	Baked	Baked	NNP
13286	2533	18	Cucumbers	Cucumbers	NNPS
13286	2533	19	Nut	Nut	NNP
13286	2533	20	and	and	CC
13286	2533	21	Celery	Celery	NNP
13286	2533	22	Salad	Salad	NNP
13286	2533	23	Chocolate	Chocolate	NNP
13286	2533	24	Bavarian	Bavarian	NNP
13286	2533	25	Cream	Cream	NNP
13286	2533	26	Coffee	Coffee	NNP
13286	2533	27	_	_	NNP
13286	2533	28	_	_	NNP
13286	2533	29	*	*	NFP
13286	2533	30	Croutes	Croutes	NNPS
13286	2533	31	,	,	,
13286	2533	32	a	a	DT
13286	2533	33	la	la	FW
13286	2533	34	Marie_--Pass	marie_--pass	NN
13286	2533	35	1	1	CD
13286	2533	36	small	small	JJ
13286	2533	37	tureen	tureen	JJ
13286	2533	38	foie	foie	NN
13286	2533	39	gras	gra	NNS
13286	2533	40	through	through	IN
13286	2533	41	fine	fine	JJ
13286	2533	42	wire	wire	NN
13286	2533	43	sieve	sieve	NN
13286	2533	44	.	.	.
13286	2534	1	Put	put	VB
13286	2534	2	in	in	RP
13286	2534	3	basin	basin	NN
13286	2534	4	,	,	,
13286	2534	5	add	add	VB
13286	2534	6	1	1	CD
13286	2534	7	teaspoon	teaspoon	NN
13286	2534	8	Crisco	Crisco	NNP
13286	2534	9	,	,	,
13286	2534	10	pepper	pepper	NN
13286	2534	11	and	and	CC
13286	2534	12	salt	salt	NN
13286	2534	13	to	to	IN
13286	2534	14	taste	taste	NN
13286	2534	15	,	,	,
13286	2534	16	and	and	CC
13286	2534	17	then	then	RB
13286	2534	18	stir	stir	VB
13286	2534	19	in	in	IN
13286	2534	20	gently	gently	RB
13286	2534	21	1/2	1/2	CD
13286	2534	22	a	a	DT
13286	2534	23	gill	gill	JJ
13286	2534	24	cream	cream	NN
13286	2534	25	.	.	.
13286	2535	1	Pipe	pipe	NN
13286	2535	2	with	with	IN
13286	2535	3	a	a	DT
13286	2535	4	star	star	NN
13286	2535	5	tube	tube	NN
13286	2535	6	on	on	RP
13286	2535	7	to	to	IN
13286	2535	8	round	round	JJ
13286	2535	9	croute	croute	NN
13286	2535	10	of	of	IN
13286	2535	11	short	short	JJ
13286	2535	12	crust	crust	NN
13286	2535	13	;	;	,
13286	2535	14	garnish	garnish	VB
13286	2535	15	with	with	IN
13286	2535	16	pimientoes	pimientoe	NNS
13286	2535	17	cut	cut	VBN
13286	2535	18	in	in	IN
13286	2535	19	strips	strip	NNS
13286	2535	20	and	and	CC
13286	2535	21	whipped	whip	VBN
13286	2535	22	cream	cream	NN
13286	2535	23	.	.	.
13286	2536	1	January	January	NNP
13286	2536	2	29	29	CD
13286	2536	3	_	_	NNP
13286	2536	4	Lobster	Lobster	NNP
13286	2536	5	Canapes	Canapes	NNPS
13286	2536	6	Cream	Cream	NNP
13286	2536	7	of	of	IN
13286	2536	8	Oyster	Oyster	NNP
13286	2536	9	Soup	Soup	NNP
13286	2536	10	Crackers	Crackers	NNP
13286	2536	11	Olives	Olives	NNPS
13286	2536	12	Celery	Celery	NNP
13286	2536	13	Planked	Planked	NNP
13286	2536	14	Shad	Shad	NNP
13286	2536	15	,	,	,
13286	2536	16	Roe	Roe	NNP
13286	2536	17	Sauce	sauce	NN
13286	2536	18	Duchess	Duchess	NNP
13286	2536	19	Potatoes	Potatoes	NNPS
13286	2536	20	Cucumbers	Cucumbers	NNPS
13286	2536	21	,	,	,
13286	2536	22	French	French	NNP
13286	2536	23	Dressing	dressing	NN
13286	2536	24	*	*	NFP
13286	2536	25	Cabinet	Cabinet	NNP
13286	2536	26	Pudding	Pudding	NNP
13286	2536	27	Coffee	Coffee	NNP
13286	2536	28	_	_	NNP
13286	2536	29	_	_	NNP
13286	2536	30	*	*	NFP
13286	2536	31	Cabinet	Cabinet	NNP
13286	2536	32	Pudding_--8	pudding_--8	NN
13286	2536	33	stale	stale	JJ
13286	2536	34	lady	lady	NN
13286	2536	35	fingers	finger	NNS
13286	2536	36	,	,	,
13286	2536	37	12	12	CD
13286	2536	38	macaroons	macaroon	NNS
13286	2536	39	,	,	,
13286	2536	40	3	3	CD
13286	2536	41	tablespoons	tablespoon	NNS
13286	2536	42	cherries	cherry	NNS
13286	2536	43	,	,	,
13286	2536	44	currants	currant	NNS
13286	2536	45	,	,	,
13286	2536	46	and	and	CC
13286	2536	47	citron	citron	NN
13286	2536	48	peel	peel	NN
13286	2536	49	chopped	chop	VBD
13286	2536	50	fine	fine	JJ
13286	2536	51	,	,	,
13286	2536	52	1	1	CD
13286	2536	53	tablespoon	tablespoon	NN
13286	2536	54	sugar	sugar	NN
13286	2536	55	,	,	,
13286	2536	56	3	3	CD
13286	2536	57	eggs	egg	NNS
13286	2536	58	,	,	,
13286	2536	59	1	1	CD
13286	2536	60	pint	pint	NN
13286	2536	61	milk	milk	NN
13286	2536	62	,	,	,
13286	2536	63	2	2	CD
13286	2536	64	teaspoons	teaspoon	NNS
13286	2536	65	Crisco	Crisco	NNP
13286	2536	66	,	,	,
13286	2536	67	and	and	CC
13286	2536	68	vanilla	vanilla	NN
13286	2536	69	extract	extract	NN
13286	2536	70	.	.	.
13286	2537	1	Decorate	decorate	JJ
13286	2537	2	bottom	bottom	NN
13286	2537	3	of	of	IN
13286	2537	4	mold	mold	NN
13286	2537	5	with	with	IN
13286	2537	6	some	some	DT
13286	2537	7	fruit	fruit	NN
13286	2537	8	,	,	,
13286	2537	9	lay	lie	VBD
13286	2537	10	row	row	NN
13286	2537	11	macaroons	macaroon	NNS
13286	2537	12	round	round	JJ
13286	2537	13	edge	edge	NN
13286	2537	14	of	of	IN
13286	2537	15	bottom	bottom	NN
13286	2537	16	.	.	.
13286	2538	1	Cut	cut	NN
13286	2538	2	ladyfingers	ladyfinger	NNS
13286	2538	3	into	into	IN
13286	2538	4	pieces	piece	NNS
13286	2538	5	,	,	,
13286	2538	6	mix	mix	VBP
13286	2538	7	with	with	IN
13286	2538	8	fruit	fruit	NN
13286	2538	9	and	and	CC
13286	2538	10	loosely	loosely	RB
13286	2538	11	fill	fill	VBP
13286	2538	12	mold	mold	NN
13286	2538	13	.	.	.
13286	2539	1	Beat	beat	VB
13286	2539	2	eggs	egg	NNS
13286	2539	3	with	with	IN
13286	2539	4	little	little	JJ
13286	2539	5	cold	cold	JJ
13286	2539	6	milk	milk	NN
13286	2539	7	,	,	,
13286	2539	8	and	and	CC
13286	2539	9	2	2	CD
13286	2539	10	teaspoons	teaspoon	NNS
13286	2539	11	Crisco	Crisco	NNP
13286	2539	12	,	,	,
13286	2539	13	scald	scald	NN
13286	2539	14	remainder	remainder	NN
13286	2539	15	of	of	IN
13286	2539	16	milk	milk	NN
13286	2539	17	,	,	,
13286	2539	18	and	and	CC
13286	2539	19	pour	pour	VB
13286	2539	20	on	on	RP
13286	2539	21	to	to	IN
13286	2539	22	eggs	egg	NNS
13286	2539	23	,	,	,
13286	2539	24	beating	beat	VBG
13286	2539	25	at	at	IN
13286	2539	26	the	the	DT
13286	2539	27	same	same	JJ
13286	2539	28	time	time	NN
13286	2539	29	.	.	.
13286	2540	1	Sweeten	sweeten	VB
13286	2540	2	and	and	CC
13286	2540	3	flavor	flavor	VB
13286	2540	4	to	to	TO
13286	2540	5	taste	taste	VB
13286	2540	6	.	.	.
13286	2541	1	Gently	gently	RB
13286	2541	2	pour	pour	VB
13286	2541	3	this	this	DT
13286	2541	4	into	into	IN
13286	2541	5	mold	mold	NN
13286	2541	6	.	.	.
13286	2542	1	Cover	cover	VB
13286	2542	2	with	with	IN
13286	2542	3	Criscoed	Criscoed	NNP
13286	2542	4	paper	paper	NN
13286	2542	5	and	and	CC
13286	2542	6	place	place	NN
13286	2542	7	in	in	IN
13286	2542	8	steamer	steamer	NN
13286	2542	9	to	to	TO
13286	2542	10	cook	cook	VB
13286	2542	11	until	until	IN
13286	2542	12	set	set	NN
13286	2542	13	.	.	.
13286	2543	1	This	this	DT
13286	2543	2	will	will	MD
13286	2543	3	take	take	VB
13286	2543	4	3/4	3/4	CD
13286	2543	5	of	of	IN
13286	2543	6	an	an	DT
13286	2543	7	hour	hour	NN
13286	2543	8	.	.	.
13286	2544	1	Let	let	VB
13286	2544	2	pudding	pudding	NN
13286	2544	3	stand	stand	VB
13286	2544	4	1	1	CD
13286	2544	5	minute	minute	NN
13286	2544	6	or	or	CC
13286	2544	7	2	2	CD
13286	2544	8	before	before	IN
13286	2544	9	turning	turn	VBG
13286	2544	10	out	out	RP
13286	2544	11	.	.	.
13286	2545	1	Serve	serve	VB
13286	2545	2	with	with	IN
13286	2545	3	custard	custard	JJ
13286	2545	4	sauce	sauce	NN
13286	2545	5	.	.	.
13286	2546	1	January	January	NNP
13286	2546	2	30	30	CD
13286	2546	3	_	_	NNP
13286	2546	4	*	*	NFP
13286	2546	5	Croutes	Croutes	NNPS
13286	2546	6	,	,	,
13286	2546	7	a	a	DT
13286	2546	8	la	la	FW
13286	2546	9	Rosamonde	Rosamonde	NNP
13286	2546	10	Roast	Roast	NNP
13286	2546	11	Tenderloin	Tenderloin	NNP
13286	2546	12	of	of	IN
13286	2546	13	Pork	pork	NN
13286	2546	14	Sweet	Sweet	NNP
13286	2546	15	Potatoes	Potatoes	NNPS
13286	2546	16	,	,	,
13286	2546	17	Southern	Southern	NNP
13286	2546	18	Style	Style	NNP
13286	2546	19	Spinach	Spinach	NNP
13286	2546	20	,	,	,
13286	2546	21	a	a	DT
13286	2546	22	la	la	NNP
13286	2546	23	Creme	Creme	NNP
13286	2546	24	Parmesan	Parmesan	NNP
13286	2546	25	Cheese	Cheese	NNP
13286	2546	26	Apple	Apple	NNP
13286	2546	27	Salad	Salad	NNP
13286	2546	28	Cranberry	Cranberry	NNP
13286	2546	29	Pie	Pie	NNP
13286	2546	30	Coffee	Coffee	NNP
13286	2546	31	_	_	NNP
13286	2546	32	_	_	NNP
13286	2546	33	*	*	NFP
13286	2546	34	Croutes	Croutes	NNPS
13286	2546	35	,	,	,
13286	2546	36	a	a	DT
13286	2546	37	la	la	NNP
13286	2546	38	Rosamonde_--Take	rosamonde_--take	NN
13286	2546	39	some	some	DT
13286	2546	40	small	small	JJ
13286	2546	41	round	round	JJ
13286	2546	42	tomatoes	tomato	NNS
13286	2546	43	,	,	,
13286	2546	44	and	and	CC
13286	2546	45	cut	cut	VBN
13286	2546	46	in	in	IN
13286	2546	47	slices	slice	NNS
13286	2546	48	1/4	1/4	CD
13286	2546	49	inch	inch	NN
13286	2546	50	thick	thick	JJ
13286	2546	51	.	.	.
13286	2547	1	Lay	lay	VB
13286	2547	2	in	in	IN
13286	2547	3	dish	dish	NN
13286	2547	4	and	and	CC
13286	2547	5	sprinkle	sprinkle	VB
13286	2547	6	with	with	IN
13286	2547	7	melted	melt	VBN
13286	2547	8	Crisco	Crisco	NNP
13286	2547	9	,	,	,
13286	2547	10	vinegar	vinegar	NN
13286	2547	11	,	,	,
13286	2547	12	pepper	pepper	NN
13286	2547	13	and	and	CC
13286	2547	14	salt	salt	NN
13286	2547	15	.	.	.
13286	2548	1	Then	then	RB
13286	2548	2	make	make	VB
13286	2548	3	some	some	DT
13286	2548	4	round	round	JJ
13286	2548	5	croutes	croute	NNS
13286	2548	6	of	of	IN
13286	2548	7	short	short	JJ
13286	2548	8	paste	paste	NN
13286	2548	9	little	little	RB
13286	2548	10	larger	large	JJR
13286	2548	11	than	than	IN
13286	2548	12	tomato	tomato	NNP
13286	2548	13	;	;	:
13286	2548	14	place	place	NN
13286	2548	15	1	1	CD
13286	2548	16	slice	slice	NN
13286	2548	17	tomato	tomato	NN
13286	2548	18	on	on	IN
13286	2548	19	each	each	DT
13286	2548	20	,	,	,
13286	2548	21	1	1	CD
13286	2548	22	rolled	roll	VBN
13286	2548	23	fillet	fillet	NN
13286	2548	24	anchovy	anchovy	NN
13286	2548	25	on	on	IN
13286	2548	26	top	top	NN
13286	2548	27	,	,	,
13286	2548	28	and	and	CC
13286	2548	29	garnish	garnish	VB
13286	2548	30	with	with	IN
13286	2548	31	1	1	CD
13286	2548	32	hard	hard	RB
13286	2548	33	-	-	HYPH
13286	2548	34	cooked	cook	VBN
13286	2548	35	egg	egg	NNP
13286	2548	36	yolk	yolk	NNP
13286	2548	37	and	and	CC
13286	2548	38	small	small	JJ
13286	2548	39	piece	piece	NN
13286	2548	40	white	white	NNP
13286	2548	41	endive	endive	NNP
13286	2548	42	.	.	.
13286	2549	1	January	January	NNP
13286	2549	2	31	31	CD
13286	2549	3	_	_	NNP
13286	2549	4	Spinach	Spinach	NNP
13286	2549	5	Soup	Soup	NNP
13286	2549	6	*	*	NFP
13286	2549	7	Irish	Irish	NNP
13286	2549	8	Stew	Stew	NNP
13286	2549	9	Baked	Baked	NNP
13286	2549	10	Macaroni	Macaroni	NNP
13286	2549	11	Onion	Onion	NNP
13286	2549	12	and	and	CC
13286	2549	13	Lettuce	Lettuce	NNP
13286	2549	14	Salad	Salad	NNP
13286	2549	15	Cheese	Cheese	NNP
13286	2549	16	Puffs	Puffs	NNPS
13286	2549	17	Golden	Golden	NNP
13286	2549	18	Parfait	Parfait	NNP
13286	2549	19	Coffee	Coffee	NNP
13286	2549	20	_	_	NNP
13286	2549	21	_	_	NNP
13286	2549	22	*	*	NFP
13286	2549	23	Irish	Irish	NNP
13286	2549	24	Stew_--1	Stew_--1	NNP
13286	2549	25	pound	pound	NN
13286	2549	26	middle	middle	JJ
13286	2549	27	neck	neck	NN
13286	2549	28	mutton	mutton	NN
13286	2549	29	,	,	,
13286	2549	30	2	2	CD
13286	2549	31	pounds	pound	NNS
13286	2549	32	potatoes	potato	NNS
13286	2549	33	,	,	,
13286	2549	34	4	4	CD
13286	2549	35	onions	onion	NNS
13286	2549	36	,	,	,
13286	2549	37	1	1	CD
13286	2549	38	tablespoon	tablespoon	NN
13286	2549	39	Crisco	Crisco	NNP
13286	2549	40	,	,	,
13286	2549	41	bunch	bunch	NN
13286	2549	42	of	of	IN
13286	2549	43	herbs	herb	NNS
13286	2549	44	,	,	,
13286	2549	45	pepper	pepper	NN
13286	2549	46	and	and	CC
13286	2549	47	salt	salt	NN
13286	2549	48	,	,	,
13286	2549	49	1	1	CD
13286	2549	50	tablespoon	tablespoon	NN
13286	2549	51	flour	flour	NN
13286	2549	52	,	,	,
13286	2549	53	1	1	CD
13286	2549	54	teaspoon	teaspoon	NN
13286	2549	55	chopped	chop	VBD
13286	2549	56	parsley	parsley	NN
13286	2549	57	,	,	,
13286	2549	58	and	and	CC
13286	2549	59	cold	cold	JJ
13286	2549	60	water	water	NN
13286	2549	61	.	.	.
13286	2550	1	Put	put	VB
13286	2550	2	Crisco	Crisco	NNP
13286	2550	3	into	into	IN
13286	2550	4	saucepan	saucepan	NN
13286	2550	5	with	with	IN
13286	2550	6	mutton	mutton	NN
13286	2550	7	which	which	WDT
13286	2550	8	should	should	MD
13286	2550	9	be	be	VB
13286	2550	10	cut	cut	VBN
13286	2550	11	into	into	IN
13286	2550	12	small	small	JJ
13286	2550	13	pieces	piece	NNS
13286	2550	14	.	.	.
13286	2551	1	Peel	peel	NN
13286	2551	2	and	and	CC
13286	2551	3	quarter	quarter	NN
13286	2551	4	onions	onion	NNS
13286	2551	5	,	,	,
13286	2551	6	and	and	CC
13286	2551	7	put	put	VBD
13286	2551	8	them	-PRON-	PRP
13286	2551	9	in	in	IN
13286	2551	10	saucepan	saucepan	NN
13286	2551	11	,	,	,
13286	2551	12	add	add	VB
13286	2551	13	herbs	herb	NNS
13286	2551	14	and	and	CC
13286	2551	15	barely	barely	RB
13286	2551	16	cover	cover	VB
13286	2551	17	with	with	IN
13286	2551	18	cold	cold	JJ
13286	2551	19	water	water	NN
13286	2551	20	.	.	.
13286	2552	1	Peel	peel	NN
13286	2552	2	potatoes	potato	NNS
13286	2552	3	,	,	,
13286	2552	4	choose	choose	VB
13286	2552	5	small	small	JJ
13286	2552	6	ones	one	NNS
13286	2552	7	and	and	CC
13286	2552	8	do	do	VBP
13286	2552	9	not	not	RB
13286	2552	10	cut	cut	VB
13286	2552	11	them	-PRON-	PRP
13286	2552	12	up	up	RP
13286	2552	13	,	,	,
13286	2552	14	and	and	CC
13286	2552	15	lay	lie	VBD
13286	2552	16	over	over	IN
13286	2552	17	meat	meat	NN
13286	2552	18	,	,	,
13286	2552	19	sprinkle	sprinkle	VB
13286	2552	20	little	little	JJ
13286	2552	21	salt	salt	NN
13286	2552	22	and	and	CC
13286	2552	23	pepper	pepper	NN
13286	2552	24	on	on	IN
13286	2552	25	potatoes	potato	NNS
13286	2552	26	and	and	CC
13286	2552	27	bring	bring	VBP
13286	2552	28	to	to	TO
13286	2552	29	boil	boil	VB
13286	2552	30	.	.	.
13286	2553	1	Then	then	RB
13286	2553	2	add	add	VB
13286	2553	3	flour	flour	NN
13286	2553	4	and	and	CC
13286	2553	5	stand	stand	VB
13286	2553	6	saucepan	saucepan	NN
13286	2553	7	where	where	WRB
13286	2553	8	it	-PRON-	PRP
13286	2553	9	will	will	MD
13286	2553	10	stew	stew	VB
13286	2553	11	gently	gently	RB
13286	2553	12	2	2	CD
13286	2553	13	hours	hour	NNS
13286	2553	14	.	.	.
13286	2554	1	Take	take	VB
13286	2554	2	out	out	RP
13286	2554	3	herbs	herb	NNS
13286	2554	4	,	,	,
13286	2554	5	season	season	NN
13286	2554	6	to	to	TO
13286	2554	7	taste	taste	VB
13286	2554	8	with	with	IN
13286	2554	9	salt	salt	NN
13286	2554	10	and	and	CC
13286	2554	11	pepper	pepper	NN
13286	2554	12	.	.	.
13286	2555	1	Dish	dish	VB
13286	2555	2	up	up	RP
13286	2555	3	meat	meat	NN
13286	2555	4	in	in	IN
13286	2555	5	circle	circle	NN
13286	2555	6	on	on	IN
13286	2555	7	flat	flat	JJ
13286	2555	8	dish	dish	NN
13286	2555	9	,	,	,
13286	2555	10	put	put	VB
13286	2555	11	potatoes	potato	NNS
13286	2555	12	and	and	CC
13286	2555	13	onions	onion	NNS
13286	2555	14	in	in	IN
13286	2555	15	center	center	NN
13286	2555	16	,	,	,
13286	2555	17	leaving	leave	VBG
13286	2555	18	1	1	CD
13286	2555	19	potato	potato	NN
13286	2555	20	in	in	IN
13286	2555	21	saucepan	saucepan	NN
13286	2555	22	,	,	,
13286	2555	23	to	to	IN
13286	2555	24	mash	mash	NN
13286	2555	25	and	and	CC
13286	2555	26	thicken	thicken	VB
13286	2555	27	the	the	DT
13286	2555	28	gravy	gravy	NN
13286	2555	29	a	a	DT
13286	2555	30	little	little	JJ
13286	2555	31	,	,	,
13286	2555	32	pour	pour	VB
13286	2555	33	gravy	gravy	NN
13286	2555	34	over	over	IN
13286	2555	35	stew	stew	NNP
13286	2555	36	,	,	,
13286	2555	37	and	and	CC
13286	2555	38	sprinkle	sprinkle	VB
13286	2555	39	with	with	IN
13286	2555	40	parsley	parsley	NN
13286	2555	41	.	.	.
13286	2556	1	Inferior	inferior	JJ
13286	2556	2	cuts	cut	NNS
13286	2556	3	of	of	IN
13286	2556	4	mutton	mutton	NN
13286	2556	5	can	can	MD
13286	2556	6	be	be	VB
13286	2556	7	used	use	VBN
13286	2556	8	advantageously	advantageously	RB
13286	2556	9	for	for	IN
13286	2556	10	this	this	DT
13286	2556	11	dish	dish	NN
13286	2556	12	,	,	,
13286	2556	13	such	such	JJ
13286	2556	14	as	as	IN
13286	2556	15	scrag	scrag	NN
13286	2556	16	-	-	HYPH
13286	2556	17	end	end	NN
13286	2556	18	or	or	CC
13286	2556	19	breast	breast	NN
13286	2556	20	of	of	IN
13286	2556	21	mutton	mutton	NN
13286	2556	22	;	;	:
13286	2556	23	the	the	DT
13286	2556	24	bones	bone	NNS
13286	2556	25	and	and	CC
13286	2556	26	gristle	gristle	VBG
13286	2556	27	with	with	IN
13286	2556	28	long	long	JJ
13286	2556	29	stewing	stewing	NN
13286	2556	30	give	give	VB
13286	2556	31	a	a	DT
13286	2556	32	nice	nice	JJ
13286	2556	33	flavor	flavor	NN
13286	2556	34	to	to	IN
13286	2556	35	the	the	DT
13286	2556	36	dish	dish	NN
13286	2556	37	.	.	.
13286	2557	1	February	February	NNP
13286	2557	2	1	1	CD
13286	2557	3	_	_	NN
13286	2557	4	*	*	NFP
13286	2557	5	Braised	Braised	NNP
13286	2557	6	Loin	Loin	NNP
13286	2557	7	of	of	IN
13286	2557	8	Mutton	Mutton	NNP
13286	2557	9	with	with	IN
13286	2557	10	Mushrooms	Mushrooms	NNPS
13286	2557	11	Boiled	Boiled	NNP
13286	2557	12	Potatoes	Potatoes	NNP
13286	2557	13	Spinach	Spinach	NNP
13286	2557	14	Garnished	Garnished	NNP
13286	2557	15	with	with	IN
13286	2557	16	Hard	Hard	NNP
13286	2557	17	-	-	HYPH
13286	2557	18	Cooked	cook	VBN
13286	2557	19	Eggs	egg	NNS
13286	2557	20	Spiced	spice	VBN
13286	2557	21	Currants	currant	NNS
13286	2557	22	Carrot	Carrot	NNP
13286	2557	23	Salad	Salad	NNP
13286	2557	24	Coffee	Coffee	NNP
13286	2557	25	Jelly	Jelly	NNP
13286	2557	26	Coffee	Coffee	NNP
13286	2557	27	_	_	NNP
13286	2557	28	_	_	NNP
13286	2557	29	*	*	NFP
13286	2557	30	Braised	Braised	NNP
13286	2557	31	Loin	Loin	NNP
13286	2557	32	of	of	IN
13286	2557	33	Mutton	Mutton	NNP
13286	2557	34	with	with	IN
13286	2557	35	Mushrooms_--3	Mushrooms_--3	NNP
13286	2557	36	pounds	pounds	NNP
13286	2557	37	loin	loin	NNP
13286	2557	38	mutton	mutton	NNP
13286	2557	39	,	,	,
13286	2557	40	1	1	CD
13286	2557	41	stalk	stalk	NN
13286	2557	42	celery	celery	NN
13286	2557	43	,	,	,
13286	2557	44	1/2	1/2	CD
13286	2557	45	teaspoon	teaspoon	NN
13286	2557	46	whole	whole	JJ
13286	2557	47	peppers	pepper	NNS
13286	2557	48	,	,	,
13286	2557	49	1	1	CD
13286	2557	50	bunch	bunch	NN
13286	2557	51	of	of	IN
13286	2557	52	sweet	sweet	JJ
13286	2557	53	herbs	herb	NNS
13286	2557	54	,	,	,
13286	2557	55	2	2	CD
13286	2557	56	tablespoons	tablespoon	NNS
13286	2557	57	Crisco	Crisco	NNP
13286	2557	58	,	,	,
13286	2557	59	pepper	pepper	NN
13286	2557	60	,	,	,
13286	2557	61	salt	salt	NN
13286	2557	62	,	,	,
13286	2557	63	red	red	JJ
13286	2557	64	pepper	pepper	NN
13286	2557	65	,	,	,
13286	2557	66	1	1	CD
13286	2557	67	turnip	turnip	NN
13286	2557	68	,	,	,
13286	2557	69	1	1	CD
13286	2557	70	carrot	carrot	NN
13286	2557	71	,	,	,
13286	2557	72	2	2	CD
13286	2557	73	or	or	CC
13286	2557	74	3	3	CD
13286	2557	75	cloves	clove	NNS
13286	2557	76	,	,	,
13286	2557	77	sprig	sprig	NNP
13286	2557	78	of	of	IN
13286	2557	79	parsley	parsley	NNP
13286	2557	80	,	,	,
13286	2557	81	and	and	CC
13286	2557	82	2	2	CD
13286	2557	83	tablespoons	tablespoon	NNS
13286	2557	84	flour	flour	NN
13286	2557	85	.	.	.
13286	2558	1	Remove	remove	VB
13286	2558	2	bone	bone	NN
13286	2558	3	from	from	IN
13286	2558	4	mutton	mutton	NN
13286	2558	5	,	,	,
13286	2558	6	thoroughly	thoroughly	RB
13286	2558	7	rub	rub	VB
13286	2558	8	it	-PRON-	PRP
13286	2558	9	with	with	IN
13286	2558	10	salt	salt	NN
13286	2558	11	,	,	,
13286	2558	12	pepper	pepper	NN
13286	2558	13	,	,	,
13286	2558	14	and	and	CC
13286	2558	15	red	red	JJ
13286	2558	16	pepper	pepper	NN
13286	2558	17	;	;	:
13286	2558	18	roll	roll	VB
13286	2558	19	up	up	RP
13286	2558	20	and	and	CC
13286	2558	21	tie	tie	VB
13286	2558	22	into	into	IN
13286	2558	23	roll	roll	NN
13286	2558	24	;	;	:
13286	2558	25	cut	cut	VBN
13286	2558	26	up	up	RP
13286	2558	27	celery	celery	NN
13286	2558	28	,	,	,
13286	2558	29	onion	onion	NN
13286	2558	30	,	,	,
13286	2558	31	carrot	carrot	NN
13286	2558	32	,	,	,
13286	2558	33	and	and	CC
13286	2558	34	turnip	turnip	NN
13286	2558	35	,	,	,
13286	2558	36	and	and	CC
13286	2558	37	lay	lie	VBD
13286	2558	38	them	-PRON-	PRP
13286	2558	39	at	at	IN
13286	2558	40	bottom	bottom	NN
13286	2558	41	of	of	IN
13286	2558	42	stewpan	stewpan	NN
13286	2558	43	with	with	IN
13286	2558	44	sweet	sweet	JJ
13286	2558	45	herbs	herb	NNS
13286	2558	46	and	and	CC
13286	2558	47	parsley	parsley	NN
13286	2558	48	;	;	:
13286	2558	49	lay	lie	VBD
13286	2558	50	mutton	mutton	NN
13286	2558	51	on	on	IN
13286	2558	52	top	top	NN
13286	2558	53	of	of	IN
13286	2558	54	these	these	DT
13286	2558	55	,	,	,
13286	2558	56	and	and	CC
13286	2558	57	pour	pour	VBP
13286	2558	58	round	round	JJ
13286	2558	59	enough	enough	JJ
13286	2558	60	water	water	NN
13286	2558	61	to	to	IN
13286	2558	62	3	3	CD
13286	2558	63	parts	part	NNS
13286	2558	64	cover	cover	VB
13286	2558	65	it	-PRON-	PRP
13286	2558	66	,	,	,
13286	2558	67	simmer	simmer	NNP
13286	2558	68	slowly	slowly	RB
13286	2558	69	1	1	CD
13286	2558	70	-	-	SYM
13286	2558	71	1/2	1/2	CD
13286	2558	72	to	to	IN
13286	2558	73	2	2	CD
13286	2558	74	hours	hour	NNS
13286	2558	75	;	;	:
13286	2558	76	lift	lift	VB
13286	2558	77	mutton	mutton	NN
13286	2558	78	into	into	IN
13286	2558	79	dripping	drip	VBG
13286	2558	80	tin	tin	NN
13286	2558	81	with	with	IN
13286	2558	82	few	few	JJ
13286	2558	83	tablespoons	tablespoon	NNS
13286	2558	84	gravy	gravy	NN
13286	2558	85	;	;	:
13286	2558	86	set	set	VBN
13286	2558	87	in	in	IN
13286	2558	88	brisk	brisk	JJ
13286	2558	89	oven	oven	NN
13286	2558	90	until	until	IN
13286	2558	91	brown	brown	NNP
13286	2558	92	;	;	:
13286	2558	93	strain	strain	VB
13286	2558	94	gravy	gravy	NNP
13286	2558	95	and	and	CC
13286	2558	96	skim	skim	NNP
13286	2558	97	off	off	IN
13286	2558	98	fat	fat	NN
13286	2558	99	,	,	,
13286	2558	100	put	put	VBD
13286	2558	101	Crisco	Crisco	NNP
13286	2558	102	into	into	IN
13286	2558	103	saucepan	saucepan	NN
13286	2558	104	,	,	,
13286	2558	105	and	and	CC
13286	2558	106	when	when	WRB
13286	2558	107	brown	brown	NNP
13286	2558	108	,	,	,
13286	2558	109	add	add	VB
13286	2558	110	flour	flour	NN
13286	2558	111	,	,	,
13286	2558	112	and	and	CC
13286	2558	113	brown	brown	NNP
13286	2558	114	also	also	RB
13286	2558	115	;	;	:
13286	2558	116	then	then	RB
13286	2558	117	add	add	VB
13286	2558	118	gravy	gravy	NN
13286	2558	119	gradually	gradually	RB
13286	2558	120	,	,	,
13286	2558	121	little	little	JJ
13286	2558	122	pepper	pepper	NN
13286	2558	123	and	and	CC
13286	2558	124	salt	salt	NN
13286	2558	125	,	,	,
13286	2558	126	and	and	CC
13286	2558	127	1	1	CD
13286	2558	128	dozen	dozen	NN
13286	2558	129	button	button	NN
13286	2558	130	mushrooms	mushroom	NNS
13286	2558	131	,	,	,
13286	2558	132	skinned	skin	VBD
13286	2558	133	;	;	:
13286	2558	134	boil	boil	NN
13286	2558	135	8	8	CD
13286	2558	136	minutes	minute	NNS
13286	2558	137	;	;	:
13286	2558	138	dish	dish	JJ
13286	2558	139	mutton	mutton	NN
13286	2558	140	with	with	IN
13286	2558	141	mushrooms	mushroom	NNS
13286	2558	142	round	round	JJ
13286	2558	143	,	,	,
13286	2558	144	and	and	CC
13286	2558	145	gravy	gravy	NN
13286	2558	146	strained	strain	VBD
13286	2558	147	over	over	RP
13286	2558	148	.	.	.
13286	2559	1	February	February	NNP
13286	2559	2	2	2	CD
13286	2559	3	_	_	NNP
13286	2559	4	*	*	NFP
13286	2559	5	Artichoke	Artichoke	NNP
13286	2559	6	Soup	Soup	NNP
13286	2559	7	Fried	Fried	NNP
13286	2559	8	Fillets	Fillets	NNPS
13286	2559	9	of	of	IN
13286	2559	10	Fish	fish	NN
13286	2559	11	,	,	,
13286	2559	12	Sauce	sauce	NN
13286	2559	13	Tartare	tartare	NN
13286	2559	14	Riced	rice	VBD
13286	2559	15	Potatoes	Potatoes	NNP
13286	2559	16	Onions	Onions	NNPS
13286	2559	17	Stuffed	stuff	VBN
13286	2559	18	with	with	IN
13286	2559	19	Nuts	Nuts	NNP
13286	2559	20	Egg	Egg	NNP
13286	2559	21	Salad	Salad	NNP
13286	2559	22	Toasted	Toasted	NNP
13286	2559	23	Cheese	Cheese	NNP
13286	2559	24	Russian	Russian	NNP
13286	2559	25	Charlotte	Charlotte	NNP
13286	2559	26	Coffee	Coffee	NNP
13286	2559	27	_	_	NNP
13286	2559	28	_	_	NNP
13286	2559	29	*	*	NFP
13286	2559	30	Artichoke	Artichoke	NNP
13286	2559	31	Soup_--2	Soup_--2	NNP
13286	2559	32	pints	pint	VBZ
13286	2559	33	white	white	JJ
13286	2559	34	stock	stock	NN
13286	2559	35	or	or	CC
13286	2559	36	water	water	NN
13286	2559	37	,	,	,
13286	2559	38	1	1	CD
13286	2559	39	pint	pint	NN
13286	2559	40	milk	milk	NN
13286	2559	41	,	,	,
13286	2559	42	2	2	CD
13286	2559	43	pounds	pound	VBZ
13286	2559	44	Jerusalem	Jerusalem	NNP
13286	2559	45	artichokes	artichoke	VBZ
13286	2559	46	,	,	,
13286	2559	47	2	2	CD
13286	2559	48	onions	onion	NNS
13286	2559	49	,	,	,
13286	2559	50	1	1	CD
13286	2559	51	bay	bay	NN
13286	2559	52	leaf	leaf	NN
13286	2559	53	,	,	,
13286	2559	54	1	1	CD
13286	2559	55	strip	strip	NN
13286	2559	56	celery	celery	NN
13286	2559	57	,	,	,
13286	2559	58	2	2	CD
13286	2559	59	tablespoons	tablespoon	NNS
13286	2559	60	Crisco	Crisco	NNP
13286	2559	61	,	,	,
13286	2559	62	pepper	pepper	NN
13286	2559	63	and	and	CC
13286	2559	64	salt	salt	NN
13286	2559	65	to	to	IN
13286	2559	66	taste	taste	NN
13286	2559	67	.	.	.
13286	2560	1	Wash	wash	NN
13286	2560	2	artichokes	artichoke	NNS
13286	2560	3	,	,	,
13286	2560	4	put	put	VB
13286	2560	5	1	1	CD
13286	2560	6	tablespoon	tablespoon	NN
13286	2560	7	vinegar	vinegar	NN
13286	2560	8	into	into	IN
13286	2560	9	basin	basin	NN
13286	2560	10	of	of	IN
13286	2560	11	water	water	NN
13286	2560	12	and	and	CC
13286	2560	13	keep	keep	VB
13286	2560	14	artichokes	artichoke	NNS
13286	2560	15	in	in	IN
13286	2560	16	it	-PRON-	PRP
13286	2560	17	as	as	RB
13286	2560	18	much	much	RB
13286	2560	19	as	as	IN
13286	2560	20	possible	possible	JJ
13286	2560	21	while	while	IN
13286	2560	22	paring	pare	VBG
13286	2560	23	them	-PRON-	PRP
13286	2560	24	,	,	,
13286	2560	25	to	to	TO
13286	2560	26	preserve	preserve	VB
13286	2560	27	their	-PRON-	PRP$
13286	2560	28	whiteness	whiteness	NN
13286	2560	29	.	.	.
13286	2561	1	Cut	Cut	NNP
13286	2561	2	onions	onion	NNS
13286	2561	3	,	,	,
13286	2561	4	bay	bay	NN
13286	2561	5	leaf	leaf	NN
13286	2561	6	,	,	,
13286	2561	7	celery	celery	NN
13286	2561	8	,	,	,
13286	2561	9	and	and	CC
13286	2561	10	artichokes	artichoke	NNS
13286	2561	11	into	into	IN
13286	2561	12	slices	slice	NNS
13286	2561	13	,	,	,
13286	2561	14	melt	melt	NNP
13286	2561	15	Crisco	Crisco	NNP
13286	2561	16	in	in	IN
13286	2561	17	stewpan	stewpan	NN
13286	2561	18	,	,	,
13286	2561	19	fry	fry	VB
13286	2561	20	vegetables	vegetable	VBZ
13286	2561	21	10	10	CD
13286	2561	22	or	or	CC
13286	2561	23	15	15	CD
13286	2561	24	minutes	minute	NNS
13286	2561	25	without	without	IN
13286	2561	26	browning	brown	VBG
13286	2561	27	;	;	:
13286	2561	28	then	then	RB
13286	2561	29	pour	pour	VB
13286	2561	30	in	in	IN
13286	2561	31	stock	stock	NN
13286	2561	32	and	and	CC
13286	2561	33	boil	boil	NN
13286	2561	34	until	until	IN
13286	2561	35	tender	tender	NN
13286	2561	36	.	.	.
13286	2562	1	Rub	rub	VB
13286	2562	2	through	through	IN
13286	2562	3	fine	fine	JJ
13286	2562	4	sieve	sieve	NN
13286	2562	5	,	,	,
13286	2562	6	return	return	VBP
13286	2562	7	to	to	IN
13286	2562	8	saucepan	saucepan	NN
13286	2562	9	,	,	,
13286	2562	10	add	add	VB
13286	2562	11	milk	milk	NN
13286	2562	12	and	and	CC
13286	2562	13	seasoning	seasoning	NN
13286	2562	14	,	,	,
13286	2562	15	bring	bring	VBP
13286	2562	16	to	to	TO
13286	2562	17	boil	boil	VB
13286	2562	18	and	and	CC
13286	2562	19	serve	serve	VB
13286	2562	20	.	.	.
13286	2563	1	When	when	WRB
13286	2563	2	a	a	DT
13286	2563	3	thicker	thick	JJR
13286	2563	4	soup	soup	NN
13286	2563	5	is	be	VBZ
13286	2563	6	desired	desire	VBN
13286	2563	7	1	1	CD
13286	2563	8	dessertspoon	dessertspoon	NN
13286	2563	9	of	of	IN
13286	2563	10	cornstarch	cornstarch	NN
13286	2563	11	,	,	,
13286	2563	12	flour	flour	NN
13286	2563	13	,	,	,
13286	2563	14	or	or	CC
13286	2563	15	a	a	DT
13286	2563	16	mashed	mash	VBN
13286	2563	17	potato	potato	NN
13286	2563	18	should	should	MD
13286	2563	19	be	be	VB
13286	2563	20	blended	blend	VBN
13286	2563	21	with	with	IN
13286	2563	22	little	little	JJ
13286	2563	23	milk	milk	NN
13286	2563	24	or	or	CC
13286	2563	25	stock	stock	NN
13286	2563	26	,	,	,
13286	2563	27	and	and	CC
13286	2563	28	added	add	VBD
13286	2563	29	to	to	TO
13286	2563	30	soup	soup	VB
13286	2563	31	a	a	DT
13286	2563	32	few	few	JJ
13286	2563	33	minutes	minute	NNS
13286	2563	34	before	before	IN
13286	2563	35	serving	serve	VBG
13286	2563	36	.	.	.
13286	2564	1	February	February	NNP
13286	2564	2	3	3	CD
13286	2564	3	_	_	NNP
13286	2564	4	Consomme	Consomme	NNP
13286	2564	5	du	du	VBP
13286	2564	6	Barry	Barry	NNP
13286	2564	7	Roast	Roast	NNP
13286	2564	8	Ribs	Ribs	NNP
13286	2564	9	of	of	IN
13286	2564	10	Beef	Beef	NNP
13286	2564	11	*	*	NFP
13286	2564	12	Franconia	Franconia	NNP
13286	2564	13	Potatoes	Potatoes	NNP
13286	2564	14	Corn	Corn	NNP
13286	2564	15	Cakes	Cakes	NNPS
13286	2564	16	Mashed	Mashed	NNP
13286	2564	17	Turnips	Turnips	NNP
13286	2564	18	Radish	Radish	NNP
13286	2564	19	Salad	Salad	NNP
13286	2564	20	Marshmallow	Marshmallow	NNP
13286	2564	21	Pudding	Pudding	NNP
13286	2564	22	Coffee	Coffee	NNP
13286	2564	23	_	_	NNP
13286	2564	24	_	_	NNP
13286	2564	25	*	*	NFP
13286	2564	26	Franconia	Franconia	NNP
13286	2564	27	Potatoes_--Pare	potatoes_--pare	VBP
13286	2564	28	10	10	CD
13286	2564	29	medium	medium	NN
13286	2564	30	-	-	HYPH
13286	2564	31	sized	sized	JJ
13286	2564	32	potatoes	potato	NNS
13286	2564	33	;	;	:
13286	2564	34	parboil	parboil	NNP
13286	2564	35	five	five	CD
13286	2564	36	minutes	minute	NNS
13286	2564	37	.	.	.
13286	2565	1	Place	place	NN
13286	2565	2	on	on	IN
13286	2565	3	grate	grate	NN
13286	2565	4	under	under	IN
13286	2565	5	roast	roast	NN
13286	2565	6	ribs	rib	NNS
13286	2565	7	of	of	IN
13286	2565	8	beef	beef	NN
13286	2565	9	.	.	.
13286	2566	1	Baste	Baste	NNP
13286	2566	2	with	with	IN
13286	2566	3	melted	melt	VBN
13286	2566	4	Crisco	Crisco	NNP
13286	2566	5	,	,	,
13286	2566	6	and	and	CC
13286	2566	7	bake	bake	VB
13286	2566	8	from	from	IN
13286	2566	9	20	20	CD
13286	2566	10	to	to	TO
13286	2566	11	30	30	CD
13286	2566	12	minutes	minute	NNS
13286	2566	13	,	,	,
13286	2566	14	turning	turn	VBG
13286	2566	15	often	often	RB
13286	2566	16	.	.	.
13286	2567	1	February	February	NNP
13286	2567	2	4	4	CD
13286	2567	3	_	_	NNP
13286	2567	4	Steamed	Steamed	NNP
13286	2567	5	Oysters	Oysters	NNP
13286	2567	6	Lamb	Lamb	NNP
13286	2567	7	's	's	POS
13286	2567	8	Tongues	Tongues	NNPS
13286	2567	9	,	,	,
13286	2567	10	Tremont	Tremont	NNP
13286	2567	11	Style	Style	NNP
13286	2567	12	Browned	Browned	NNP
13286	2567	13	Potatoes	Potatoes	NNP
13286	2567	14	*	*	NFP
13286	2567	15	Anchovy	Anchovy	NNP
13286	2567	16	Fritters	Fritters	NNP
13286	2567	17	Romaine	Romaine	NNP
13286	2567	18	Salad	Salad	NNP
13286	2567	19	Madeira	Madeira	NNP
13286	2567	20	Jelly	Jelly	NNP
13286	2567	21	Coffee	Coffee	NNP
13286	2567	22	_	_	NNP
13286	2567	23	_	_	NNP
13286	2567	24	*	*	NFP
13286	2567	25	Anchovy	Anchovy	NNP
13286	2567	26	Fritters_--Pound	Fritters_--Pound	NNP
13286	2567	27	yolks	yolk	NNS
13286	2567	28	2	2	CD
13286	2567	29	hard	hard	RB
13286	2567	30	-	-	HYPH
13286	2567	31	cooked	cook	VBN
13286	2567	32	eggs	egg	NNS
13286	2567	33	with	with	IN
13286	2567	34	1/2	1/2	CD
13286	2567	35	dozen	dozen	NN
13286	2567	36	bottled	bottle	VBN
13286	2567	37	anchovies	anchovy	NNS
13286	2567	38	,	,	,
13286	2567	39	1	1	CD
13286	2567	40	teaspoon	teaspoon	NN
13286	2567	41	capers	caper	NNS
13286	2567	42	4	4	CD
13286	2567	43	tablespoons	tablespoon	NNS
13286	2567	44	Crisco	Crisco	NNP
13286	2567	45	and	and	CC
13286	2567	46	4	4	CD
13286	2567	47	tablespoons	tablespoon	NNS
13286	2567	48	grated	grate	VBD
13286	2567	49	Parmesan	Parmesan	NNP
13286	2567	50	cheese	cheese	NN
13286	2567	51	.	.	.
13286	2568	1	Rub	rub	VB
13286	2568	2	all	all	DT
13286	2568	3	through	through	IN
13286	2568	4	fine	fine	JJ
13286	2568	5	wire	wire	NN
13286	2568	6	sieve	sieve	VB
13286	2568	7	and	and	CC
13286	2568	8	add	add	VB
13286	2568	9	yolk	yolk	NNP
13286	2568	10	1	1	CD
13286	2568	11	raw	raw	JJ
13286	2568	12	egg	egg	NN
13286	2568	13	and	and	CC
13286	2568	14	1	1	CD
13286	2568	15	tablespoon	tablespoon	NN
13286	2568	16	breadcrumbs	breadcrumb	NNS
13286	2568	17	.	.	.
13286	2569	1	Season	season	NN
13286	2569	2	with	with	IN
13286	2569	3	pepper	pepper	NN
13286	2569	4	and	and	CC
13286	2569	5	with	with	IN
13286	2569	6	salt	salt	NN
13286	2569	7	if	if	IN
13286	2569	8	it	-PRON-	PRP
13286	2569	9	is	be	VBZ
13286	2569	10	needed	need	VBN
13286	2569	11	.	.	.
13286	2570	1	Form	form	NN
13286	2570	2	paste	paste	NN
13286	2570	3	into	into	IN
13286	2570	4	small	small	JJ
13286	2570	5	balls	ball	NNS
13286	2570	6	,	,	,
13286	2570	7	roll	roll	VB
13286	2570	8	first	first	RB
13286	2570	9	in	in	IN
13286	2570	10	breadcrumbs	breadcrumb	NNS
13286	2570	11	,	,	,
13286	2570	12	then	then	RB
13286	2570	13	in	in	IN
13286	2570	14	egg	egg	NN
13286	2570	15	and	and	CC
13286	2570	16	again	again	RB
13286	2570	17	in	in	IN
13286	2570	18	crumbs	crumb	NNS
13286	2570	19	,	,	,
13286	2570	20	and	and	CC
13286	2570	21	drop	drop	VB
13286	2570	22	into	into	IN
13286	2570	23	hot	hot	JJ
13286	2570	24	Crisco	Crisco	NNP
13286	2570	25	.	.	.
13286	2571	1	Serve	serve	VB
13286	2571	2	on	on	IN
13286	2571	3	napkin	napkin	NN
13286	2571	4	with	with	IN
13286	2571	5	grated	grate	VBN
13286	2571	6	Parmesan	Parmesan	NNP
13286	2571	7	cheese	cheese	NN
13286	2571	8	.	.	.
13286	2572	1	The	the	DT
13286	2572	2	recipe	recipe	NN
13286	2572	3	as	as	IN
13286	2572	4	here	here	RB
13286	2572	5	given	give	VBN
13286	2572	6	may	may	MD
13286	2572	7	be	be	VB
13286	2572	8	doubled	double	VBN
13286	2572	9	,	,	,
13286	2572	10	and	and	CC
13286	2572	11	"	"	``
13286	2572	12	redoubled	redouble	VBN
13286	2572	13	"	"	''
13286	2572	14	as	as	IN
13286	2572	15	many	many	JJ
13286	2572	16	times	time	NNS
13286	2572	17	as	as	IN
13286	2572	18	it	-PRON-	PRP
13286	2572	19	is	be	VBZ
13286	2572	20	thought	think	VBN
13286	2572	21	the	the	DT
13286	2572	22	demand	demand	NN
13286	2572	23	for	for	IN
13286	2572	24	fritters	fritter	NNS
13286	2572	25	will	will	MD
13286	2572	26	warrant	warrant	VB
13286	2572	27	.	.	.
13286	2573	1	February	February	NNP
13286	2573	2	5	5	CD
13286	2573	3	_	_	NNP
13286	2573	4	Broiled	Broiled	NNP
13286	2573	5	Smelts	Smelts	NNP
13286	2573	6	Chicken	Chicken	NNP
13286	2573	7	,	,	,
13286	2573	8	a	a	DT
13286	2573	9	la	la	FW
13286	2573	10	Florentine	Florentine	NNP
13286	2573	11	Brussels	Brussels	NNP
13286	2573	12	Sprouts	Sprouts	NNPS
13286	2573	13	with	with	IN
13286	2573	14	Cheese	Cheese	NNP
13286	2573	15	Spanish	Spanish	NNP
13286	2573	16	Salad	Salad	NNP
13286	2573	17	Cheese	Cheese	NNP
13286	2573	18	Loaf	Loaf	NNPS
13286	2573	19	*	*	NFP
13286	2573	20	Date	Date	NNP
13286	2573	21	Souffle	Souffle	NNP
13286	2573	22	Coffee	Coffee	NNP
13286	2573	23	_	_	NNP
13286	2573	24	_	_	NNP
13286	2573	25	*	*	NFP
13286	2573	26	Date	Date	NNP
13286	2573	27	Souffle_--Stone	Souffle_--Stone	NNP
13286	2573	28	and	and	CC
13286	2573	29	chop	chop	VB
13286	2573	30	1/2	1/2	CD
13286	2573	31	pound	pound	NN
13286	2573	32	dates	date	NNS
13286	2573	33	and	and	CC
13286	2573	34	cook	cook	VB
13286	2573	35	them	-PRON-	PRP
13286	2573	36	in	in	IN
13286	2573	37	1/2	1/2	CD
13286	2573	38	cup	cup	NN
13286	2573	39	boiling	boiling	NN
13286	2573	40	water	water	NN
13286	2573	41	,	,	,
13286	2573	42	mashing	mash	VBG
13286	2573	43	until	until	IN
13286	2573	44	smooth	smooth	JJ
13286	2573	45	.	.	.
13286	2574	1	Add	add	NN
13286	2574	2	1	1	CD
13286	2574	3	tablespoon	tablespoon	NN
13286	2574	4	melted	melt	VBN
13286	2574	5	Crisco	Crisco	NNP
13286	2574	6	,	,	,
13286	2574	7	stiffly	stiffly	NNP
13286	2574	8	beaten	beat	VBN
13286	2574	9	whites	white	NNS
13286	2574	10	5	5	CD
13286	2574	11	eggs	egg	NNS
13286	2574	12	,	,	,
13286	2574	13	1/4	1/4	CD
13286	2574	14	cup	cup	NN
13286	2574	15	sugar	sugar	NN
13286	2574	16	,	,	,
13286	2574	17	1	1	CD
13286	2574	18	tablespoon	tablespoon	NN
13286	2574	19	lemon	lemon	NN
13286	2574	20	juice	juice	NN
13286	2574	21	,	,	,
13286	2574	22	and	and	CC
13286	2574	23	salt	salt	NN
13286	2574	24	to	to	IN
13286	2574	25	taste	taste	NN
13286	2574	26	.	.	.
13286	2575	1	Pour	pour	VB
13286	2575	2	into	into	IN
13286	2575	3	Criscoed	Criscoed	NNP
13286	2575	4	souffle	souffle	NN
13286	2575	5	mold	mold	NN
13286	2575	6	and	and	CC
13286	2575	7	bake	bake	NN
13286	2575	8	until	until	IN
13286	2575	9	brown	brown	NNP
13286	2575	10	,	,	,
13286	2575	11	or	or	CC
13286	2575	12	25	25	CD
13286	2575	13	minutes	minute	NNS
13286	2575	14	.	.	.
13286	2576	1	Serve	serve	VB
13286	2576	2	cold	cold	JJ
13286	2576	3	with	with	IN
13286	2576	4	boiled	boil	VBN
13286	2576	5	custard	custard	NN
13286	2576	6	or	or	CC
13286	2576	7	whipped	whip	VBN
13286	2576	8	cream	cream	NN
13286	2576	9	.	.	.
13286	2577	1	February	February	NNP
13286	2577	2	6	6	CD
13286	2577	3	_	_	NNP
13286	2577	4	Rose	Rose	NNP
13286	2577	5	and	and	CC
13286	2577	6	White	White	NNP
13286	2577	7	Radishes	Radishes	NNPS
13286	2577	8	with	with	IN
13286	2577	9	Butter	Butter	NNP
13286	2577	10	Cream	Cream	NNP
13286	2577	11	of	of	IN
13286	2577	12	Mutton	Mutton	NNP
13286	2577	13	Soup	Soup	NNP
13286	2577	14	Baked	Baked	NNP
13286	2577	15	Bluefish	Bluefish	NNP
13286	2577	16	,	,	,
13286	2577	17	Breslin	Breslin	NNP
13286	2577	18	Style	Style	NNP
13286	2577	19	*	*	NFP
13286	2577	20	Planked	plank	VBD
13286	2577	21	Chicken	Chicken	NNP
13286	2577	22	Jerusalem	Jerusalem	NNP
13286	2577	23	Artichokes	Artichokes	NNP
13286	2577	24	Saute	Saute	NNP
13286	2577	25	Apple	Apple	NNP
13286	2577	26	and	and	CC
13286	2577	27	Cress	Cress	NNP
13286	2577	28	Salad	Salad	NNP
13286	2577	29	Snow	Snow	NNP
13286	2577	30	Pudding	pudde	VBG
13286	2577	31	with	with	IN
13286	2577	32	Chocolate	Chocolate	NNP
13286	2577	33	Sauce	Sauce	NNP
13286	2577	34	Coffee	Coffee	NNP
13286	2577	35	_	_	NNP
13286	2577	36	_	_	NNP
13286	2577	37	Planked	Planked	NNP
13286	2577	38	Chicken_--Cream	Chicken_--Cream	NNP
13286	2577	39	together	together	RB
13286	2577	40	1/4	1/4	CD
13286	2577	41	cup	cup	NN
13286	2577	42	Crisco	Crisco	NNP
13286	2577	43	,	,	,
13286	2577	44	1	1	CD
13286	2577	45	teaspoon	teaspoon	NN
13286	2577	46	minced	mince	VBN
13286	2577	47	onion	onion	NN
13286	2577	48	,	,	,
13286	2577	49	1/4	1/4	CD
13286	2577	50	tablespoon	tablespoon	NN
13286	2577	51	each	each	DT
13286	2577	52	of	of	IN
13286	2577	53	minced	mince	VBN
13286	2577	54	red	red	JJ
13286	2577	55	pepper	pepper	NN
13286	2577	56	,	,	,
13286	2577	57	green	green	JJ
13286	2577	58	pepper	pepper	NN
13286	2577	59	,	,	,
13286	2577	60	and	and	CC
13286	2577	61	parsley	parsley	NN
13286	2577	62	,	,	,
13286	2577	63	1/2	1/2	CD
13286	2577	64	clove	clove	NN
13286	2577	65	minced	mince	VBN
13286	2577	66	garlic	garlic	NN
13286	2577	67	,	,	,
13286	2577	68	and	and	CC
13286	2577	69	1	1	CD
13286	2577	70	teaspoon	teaspoon	NN
13286	2577	71	lemon	lemon	NN
13286	2577	72	juice	juice	NN
13286	2577	73	.	.	.
13286	2578	1	Split	split	NN
13286	2578	2	1	1	CD
13286	2578	3	young	young	JJ
13286	2578	4	chicken	chicken	NN
13286	2578	5	as	as	IN
13286	2578	6	for	for	IN
13286	2578	7	broiling	broiling	NN
13286	2578	8	,	,	,
13286	2578	9	place	place	NN
13286	2578	10	in	in	IN
13286	2578	11	pan	pan	NN
13286	2578	12	,	,	,
13286	2578	13	sprinkle	sprinkle	VB
13286	2578	14	with	with	IN
13286	2578	15	salt	salt	NN
13286	2578	16	and	and	CC
13286	2578	17	pepper	pepper	NN
13286	2578	18	,	,	,
13286	2578	19	dot	dot	NN
13286	2578	20	over	over	RP
13286	2578	21	with	with	IN
13286	2578	22	Crisco	Crisco	NNP
13286	2578	23	,	,	,
13286	2578	24	and	and	CC
13286	2578	25	bake	bake	VB
13286	2578	26	until	until	IN
13286	2578	27	nearly	nearly	RB
13286	2578	28	done	do	VBN
13286	2578	29	in	in	IN
13286	2578	30	a	a	DT
13286	2578	31	quick	quick	JJ
13286	2578	32	oven	oven	NN
13286	2578	33	.	.	.
13286	2579	1	Then	then	RB
13286	2579	2	Crisco	Crisco	NNP
13286	2579	3	plank	plank	NNP
13286	2579	4	,	,	,
13286	2579	5	arrange	arrange	NN
13286	2579	6	upon	upon	IN
13286	2579	7	it	-PRON-	PRP
13286	2579	8	border	border	NN
13286	2579	9	made	make	VBN
13286	2579	10	from	from	IN
13286	2579	11	2	2	CD
13286	2579	12	cups	cup	NNS
13286	2579	13	of	of	IN
13286	2579	14	hot	hot	JJ
13286	2579	15	mashed	mashed	JJ
13286	2579	16	potatoes	potato	NNS
13286	2579	17	to	to	TO
13286	2579	18	which	which	WDT
13286	2579	19	have	have	VBP
13286	2579	20	been	be	VBN
13286	2579	21	added	add	VBN
13286	2579	22	seasoning	seasoning	NN
13286	2579	23	and	and	CC
13286	2579	24	beaten	beat	VBN
13286	2579	25	yolks	yolk	NNS
13286	2579	26	of	of	IN
13286	2579	27	3	3	CD
13286	2579	28	eggs	egg	NNS
13286	2579	29	.	.	.
13286	2580	1	This	this	DT
13286	2580	2	is	be	VBZ
13286	2580	3	put	put	VBN
13286	2580	4	on	on	RP
13286	2580	5	with	with	IN
13286	2580	6	a	a	DT
13286	2580	7	pastry	pastry	NN
13286	2580	8	tube	tube	NN
13286	2580	9	and	and	CC
13286	2580	10	may	may	MD
13286	2580	11	be	be	VB
13286	2580	12	made	make	VBN
13286	2580	13	as	as	RB
13286	2580	14	fanciful	fanciful	JJ
13286	2580	15	as	as	IN
13286	2580	16	desired	desire	VBN
13286	2580	17	,	,	,
13286	2580	18	with	with	IN
13286	2580	19	rosettes	rosette	NNS
13286	2580	20	and	and	CC
13286	2580	21	pyramids	pyramid	NNS
13286	2580	22	.	.	.
13286	2581	1	Brush	brush	VB
13286	2581	2	over	over	RP
13286	2581	3	with	with	IN
13286	2581	4	beaten	beat	VBN
13286	2581	5	egg	egg	NN
13286	2581	6	diluted	dilute	VBN
13286	2581	7	slightly	slightly	RB
13286	2581	8	with	with	IN
13286	2581	9	water	water	NN
13286	2581	10	,	,	,
13286	2581	11	and	and	CC
13286	2581	12	place	place	NN
13286	2581	13	chicken	chicken	NN
13286	2581	14	in	in	IN
13286	2581	15	center	center	NN
13286	2581	16	.	.	.
13286	2582	1	Peel	peel	VB
13286	2582	2	and	and	CC
13286	2582	3	saute	saute	VB
13286	2582	4	8	8	CD
13286	2582	5	large	large	JJ
13286	2582	6	mushroom	mushroom	NN
13286	2582	7	caps	cap	NNS
13286	2582	8	,	,	,
13286	2582	9	place	place	NN
13286	2582	10	on	on	IN
13286	2582	11	chicken	chicken	NN
13286	2582	12	(	(	-LRB-
13286	2582	13	which	which	WDT
13286	2582	14	has	have	VBZ
13286	2582	15	been	be	VBN
13286	2582	16	spread	spread	VBN
13286	2582	17	with	with	IN
13286	2582	18	prepared	prepared	JJ
13286	2582	19	butter	butter	NN
13286	2582	20	)	)	-RRB-
13286	2582	21	,	,	,
13286	2582	22	place	place	NN
13286	2582	23	in	in	IN
13286	2582	24	very	very	RB
13286	2582	25	hot	hot	JJ
13286	2582	26	oven	oven	NN
13286	2582	27	to	to	IN
13286	2582	28	brown	brown	JJ
13286	2582	29	potatoes	potato	NNS
13286	2582	30	and	and	CC
13286	2582	31	finish	finish	NN
13286	2582	32	cooking	cooking	NN
13286	2582	33	chicken	chicken	NN
13286	2582	34	.	.	.
13286	2583	1	Serve	serve	VB
13286	2583	2	on	on	IN
13286	2583	3	plank	plank	NN
13286	2583	4	at	at	IN
13286	2583	5	once	once	RB
13286	2583	6	.	.	.
13286	2584	1	February	February	NNP
13286	2584	2	7	7	CD
13286	2584	3	_	_	NNP
13286	2584	4	Crab	Crab	NNP
13286	2584	5	Canapes	Canapes	NNPS
13286	2584	6	St.	St.	NNP
13286	2584	7	Germain	Germain	NNP
13286	2584	8	Soup	Soup	NNP
13286	2584	9	*	*	NFP
13286	2584	10	Braised	Braised	NNP
13286	2584	11	Fillet	Fillet	NNP
13286	2584	12	of	of	IN
13286	2584	13	Beef	Beef	NNP
13286	2584	14	French	French	NNP
13286	2584	15	Bean	Bean	NNP
13286	2584	16	Salad	Salad	NNP
13286	2584	17	Bar	Bar	NNP
13286	2584	18	-	-	HYPH
13286	2584	19	Le	Le	NNP
13286	2584	20	-	-	HYPH
13286	2584	21	Duc	Duc	NNP
13286	2584	22	Cream	Cream	NNP
13286	2584	23	Fruits	fruit	VBZ
13286	2584	24	Nuts	Nuts	NNP
13286	2584	25	Biscuits	Biscuits	NNPS
13286	2584	26	Cheese	Cheese	NNP
13286	2584	27	Coffee	Coffee	NNP
13286	2584	28	_	_	NNP
13286	2584	29	_	_	NNP
13286	2584	30	*	*	NFP
13286	2584	31	Braised	Braised	NNP
13286	2584	32	Fillet	Fillet	NNP
13286	2584	33	of	of	IN
13286	2584	34	Beef_--Tie	Beef_--Tie	NNP
13286	2584	35	up	up	RB
13286	2584	36	fillet	fillet	NN
13286	2584	37	of	of	IN
13286	2584	38	beef	beef	NN
13286	2584	39	neatly	neatly	RB
13286	2584	40	with	with	IN
13286	2584	41	string	string	NN
13286	2584	42	and	and	CC
13286	2584	43	put	put	VBN
13286	2584	44	in	in	RP
13286	2584	45	stewpan	stewpan	NN
13286	2584	46	,	,	,
13286	2584	47	bottom	bottom	NN
13286	2584	48	of	of	IN
13286	2584	49	which	which	WDT
13286	2584	50	has	have	VBZ
13286	2584	51	been	be	VBN
13286	2584	52	well	well	RB
13286	2584	53	Criscoed	Criscoed	NNP
13286	2584	54	and	and	CC
13286	2584	55	lined	line	VBN
13286	2584	56	with	with	IN
13286	2584	57	thin	thin	JJ
13286	2584	58	slices	slice	NNS
13286	2584	59	fat	fat	NN
13286	2584	60	bacon	bacon	NN
13286	2584	61	and	and	CC
13286	2584	62	2	2	CD
13286	2584	63	sliced	sliced	JJ
13286	2584	64	onions	onion	NNS
13286	2584	65	.	.	.
13286	2585	1	Cook	cook	VB
13286	2585	2	for	for	IN
13286	2585	3	20	20	CD
13286	2585	4	minutes	minute	NNS
13286	2585	5	,	,	,
13286	2585	6	then	then	RB
13286	2585	7	barely	barely	RB
13286	2585	8	cover	cover	VB
13286	2585	9	with	with	IN
13286	2585	10	stock	stock	NN
13286	2585	11	,	,	,
13286	2585	12	add	add	VB
13286	2585	13	1	1	CD
13286	2585	14	wineglass	wineglass	NN
13286	2585	15	of	of	IN
13286	2585	16	sherry	sherry	NN
13286	2585	17	,	,	,
13286	2585	18	and	and	CC
13286	2585	19	bring	bring	VB
13286	2585	20	to	to	IN
13286	2585	21	a	a	DT
13286	2585	22	boil	boil	NN
13286	2585	23	;	;	:
13286	2585	24	then	then	RB
13286	2585	25	add	add	VB
13286	2585	26	1	1	CD
13286	2585	27	small	small	JJ
13286	2585	28	onion	onion	NN
13286	2585	29	stuck	stick	VBN
13286	2585	30	with	with	IN
13286	2585	31	cloves	clove	NNS
13286	2585	32	,	,	,
13286	2585	33	1	1	CD
13286	2585	34	small	small	JJ
13286	2585	35	turnip	turnip	NN
13286	2585	36	,	,	,
13286	2585	37	1	1	CD
13286	2585	38	carrot	carrot	NN
13286	2585	39	,	,	,
13286	2585	40	1	1	CD
13286	2585	41	bouquet	bouquet	NN
13286	2585	42	of	of	IN
13286	2585	43	herbs	herb	NNS
13286	2585	44	,	,	,
13286	2585	45	1	1	CD
13286	2585	46	tablespoon	tablespoon	NN
13286	2585	47	Crisco	Crisco	NNP
13286	2585	48	,	,	,
13286	2585	49	salt	salt	NN
13286	2585	50	and	and	CC
13286	2585	51	pepper	pepper	NN
13286	2585	52	to	to	IN
13286	2585	53	taste	taste	NN
13286	2585	54	.	.	.
13286	2586	1	Let	let	VB
13286	2586	2	meat	meat	NN
13286	2586	3	simmer	simmer	NN
13286	2586	4	gently	gently	RB
13286	2586	5	in	in	IN
13286	2586	6	this	this	DT
13286	2586	7	for	for	IN
13286	2586	8	1	1	CD
13286	2586	9	-	-	SYM
13286	2586	10	1/2	1/2	CD
13286	2586	11	to	to	IN
13286	2586	12	2	2	CD
13286	2586	13	hours	hour	NNS
13286	2586	14	.	.	.
13286	2587	1	For	for	IN
13286	2587	2	garnish	garnish	NN
13286	2587	3	,	,	,
13286	2587	4	take	take	VB
13286	2587	5	equal	equal	JJ
13286	2587	6	quantities	quantity	NNS
13286	2587	7	of	of	IN
13286	2587	8	French	french	JJ
13286	2587	9	peas	pea	NNS
13286	2587	10	and	and	CC
13286	2587	11	string	string	NN
13286	2587	12	beans	bean	NNS
13286	2587	13	,	,	,
13286	2587	14	artichoke	artichoke	JJ
13286	2587	15	bottoms	bottom	NNS
13286	2587	16	,	,	,
13286	2587	17	new	new	JJ
13286	2587	18	carrots	carrot	NNS
13286	2587	19	and	and	CC
13286	2587	20	turnips	turnip	NNS
13286	2587	21	.	.	.
13286	2588	1	Cut	cut	VB
13286	2588	2	latter	latter	JJ
13286	2588	3	in	in	IN
13286	2588	4	uniform	uniform	JJ
13286	2588	5	shapes	shape	NNS
13286	2588	6	with	with	IN
13286	2588	7	fancy	fancy	JJ
13286	2588	8	vegetable	vegetable	NN
13286	2588	9	cutter	cutter	NN
13286	2588	10	,	,	,
13286	2588	11	and	and	CC
13286	2588	12	cook	cook	VB
13286	2588	13	them	-PRON-	PRP
13286	2588	14	separate	separate	VB
13286	2588	15	in	in	IN
13286	2588	16	consomme	consomme	NNS
13286	2588	17	.	.	.
13286	2589	1	Strain	strain	VB
13286	2589	2	off	off	RP
13286	2589	3	about	about	RB
13286	2589	4	3/4	3/4	CD
13286	2589	5	pint	pint	NN
13286	2589	6	of	of	IN
13286	2589	7	stock	stock	NN
13286	2589	8	from	from	IN
13286	2589	9	fillet	fillet	NNP
13286	2589	10	of	of	IN
13286	2589	11	beef	beef	NN
13286	2589	12	,	,	,
13286	2589	13	and	and	CC
13286	2589	14	pour	pour	VB
13286	2589	15	on	on	IN
13286	2589	16	brown	brown	JJ
13286	2589	17	roux	roux	NN
13286	2589	18	,	,	,
13286	2589	19	made	make	VBN
13286	2589	20	with	with	IN
13286	2589	21	2	2	CD
13286	2589	22	tablespoons	tablespoon	NNS
13286	2589	23	each	each	DT
13286	2589	24	of	of	IN
13286	2589	25	flour	flour	NN
13286	2589	26	and	and	CC
13286	2589	27	Crisco	Crisco	NNP
13286	2589	28	;	;	:
13286	2589	29	stir	stir	VB
13286	2589	30	until	until	IN
13286	2589	31	it	-PRON-	PRP
13286	2589	32	boils	boil	VBZ
13286	2589	33	,	,	,
13286	2589	34	add	add	VB
13286	2589	35	small	small	JJ
13286	2589	36	piece	piece	NN
13286	2589	37	of	of	IN
13286	2589	38	glaze	glaze	NN
13286	2589	39	and	and	CC
13286	2589	40	reduce	reduce	VB
13286	2589	41	a	a	DT
13286	2589	42	little	little	JJ
13286	2589	43	over	over	IN
13286	2589	44	quick	quick	JJ
13286	2589	45	fire	fire	NN
13286	2589	46	.	.	.
13286	2590	1	Add	add	VB
13286	2590	2	dash	dash	NN
13286	2590	3	of	of	IN
13286	2590	4	kitchen	kitchen	NN
13286	2590	5	bouquet	bouquet	NN
13286	2590	6	,	,	,
13286	2590	7	salt	salt	NN
13286	2590	8	,	,	,
13286	2590	9	and	and	CC
13286	2590	10	pepper	pepper	NN
13286	2590	11	.	.	.
13286	2591	1	Dish	dish	VB
13286	2591	2	up	up	RP
13286	2591	3	fillet	fillet	NN
13286	2591	4	of	of	IN
13286	2591	5	beef	beef	NN
13286	2591	6	,	,	,
13286	2591	7	glaze	glaze	VB
13286	2591	8	it	-PRON-	PRP
13286	2591	9	with	with	IN
13286	2591	10	some	some	DT
13286	2591	11	of	of	IN
13286	2591	12	sauce	sauce	NN
13286	2591	13	,	,	,
13286	2591	14	and	and	CC
13286	2591	15	arrange	arrange	VB
13286	2591	16	vegetables	vegetable	NNS
13286	2591	17	around	around	IN
13286	2591	18	it	-PRON-	PRP
13286	2591	19	in	in	IN
13286	2591	20	little	little	JJ
13286	2591	21	heaps	heap	NNS
13286	2591	22	,	,	,
13286	2591	23	each	each	DT
13286	2591	24	kind	kind	RB
13286	2591	25	separate	separate	JJ
13286	2591	26	.	.	.
13286	2592	1	Serve	serve	VB
13286	2592	2	remainder	remainder	NN
13286	2592	3	of	of	IN
13286	2592	4	sauce	sauce	NN
13286	2592	5	in	in	IN
13286	2592	6	a	a	DT
13286	2592	7	boat	boat	NN
13286	2592	8	.	.	.
13286	2593	1	February	February	NNP
13286	2593	2	8	8	CD
13286	2593	3	_	_	NNP
13286	2593	4	Faubonne	Faubonne	NNP
13286	2593	5	Soup	Soup	NNP
13286	2593	6	Baked	Baked	NNP
13286	2593	7	Fish	fish	NN
13286	2593	8	Grenadins	grenadin	NNS
13286	2593	9	of	of	IN
13286	2593	10	Veal	Veal	NNP
13286	2593	11	Roast	Roast	NNP
13286	2593	12	Pigeons	Pigeons	NNPS
13286	2593	13	Endive	Endive	NNP
13286	2593	14	Salad	Salad	NNP
13286	2593	15	*	*	NFP
13286	2593	16	Fruit	Fruit	NNP
13286	2593	17	Snowballs	Snowballs	NNPS
13286	2593	18	Coffee	Coffee	NNP
13286	2593	19	_	_	NNP
13286	2593	20	_	_	NNP
13286	2593	21	*	*	NFP
13286	2593	22	Fruit	Fruit	NNP
13286	2593	23	Snowballs_--Cream	Snowballs_--Cream	NNP
13286	2593	24	1/4	1/4	CD
13286	2593	25	cup	cup	NN
13286	2593	26	Crisco	Crisco	NNP
13286	2593	27	with	with	IN
13286	2593	28	1/2	1/2	CD
13286	2593	29	cup	cup	NN
13286	2593	30	sugar	sugar	NN
13286	2593	31	,	,	,
13286	2593	32	add	add	VB
13286	2593	33	1/4	1/4	CD
13286	2593	34	cup	cup	NN
13286	2593	35	milk	milk	NN
13286	2593	36	,	,	,
13286	2593	37	1	1	CD
13286	2593	38	cup	cup	NN
13286	2593	39	flour	flour	NN
13286	2593	40	,	,	,
13286	2593	41	1	1	CD
13286	2593	42	teaspoon	teaspoon	NN
13286	2593	43	baking	baking	NN
13286	2593	44	powder	powder	NN
13286	2593	45	,	,	,
13286	2593	46	and	and	CC
13286	2593	47	3	3	CD
13286	2593	48	stiffly	stiffly	RB
13286	2593	49	beaten	beat	VBN
13286	2593	50	egg	egg	NN
13286	2593	51	whites	white	NNS
13286	2593	52	.	.	.
13286	2594	1	Mix	mix	VB
13286	2594	2	and	and	CC
13286	2594	3	divide	divide	VB
13286	2594	4	into	into	IN
13286	2594	5	small	small	JJ
13286	2594	6	Criscoed	Criscoed	NNP
13286	2594	7	molds	mold	NNS
13286	2594	8	,	,	,
13286	2594	9	cover	cover	VBP
13286	2594	10	with	with	IN
13286	2594	11	Criscoed	Criscoed	NNP
13286	2594	12	papers	paper	NNS
13286	2594	13	,	,	,
13286	2594	14	and	and	CC
13286	2594	15	steam	steam	NN
13286	2594	16	35	35	CD
13286	2594	17	minutes	minute	NNS
13286	2594	18	.	.	.
13286	2595	1	Turn	turn	VB
13286	2595	2	out	out	RP
13286	2595	3	,	,	,
13286	2595	4	sprinkle	sprinkle	VB
13286	2595	5	with	with	IN
13286	2595	6	powdered	powdered	JJ
13286	2595	7	sugar	sugar	NN
13286	2595	8	,	,	,
13286	2595	9	garnish	garnish	VB
13286	2595	10	with	with	IN
13286	2595	11	candied	candy	VBN
13286	2595	12	cherries	cherry	NNS
13286	2595	13	and	and	CC
13286	2595	14	pineapple	pineapple	NN
13286	2595	15	and	and	CC
13286	2595	16	serve	serve	VB
13286	2595	17	with	with	IN
13286	2595	18	custard	custard	JJ
13286	2595	19	sauce	sauce	NN
13286	2595	20	made	make	VBN
13286	2595	21	with	with	IN
13286	2595	22	egg	egg	NN
13286	2595	23	yolks	yolk	NNS
13286	2595	24	.	.	.
13286	2596	1	February	February	NNP
13286	2596	2	9	9	CD
13286	2596	3	_	_	NNP
13286	2596	4	Petite	Petite	NNP
13286	2596	5	Marmite	Marmite	NNP
13286	2596	6	*	*	NFP
13286	2596	7	Goulash	Goulash	NNP
13286	2596	8	of	of	IN
13286	2596	9	Veal	Veal	NNP
13286	2596	10	Cauliflower	Cauliflower	NNP
13286	2596	11	,	,	,
13286	2596	12	Cream	Cream	NNP
13286	2596	13	Sauce	Sauce	NNP
13286	2596	14	Braised	Braised	NNP
13286	2596	15	Endive	Endive	NNP
13286	2596	16	Orange	Orange	NNP
13286	2596	17	Salad	Salad	NNP
13286	2596	18	Mousseline	Mousseline	NNP
13286	2596	19	Pudding	Pudding	NNP
13286	2596	20	Coffee	Coffee	NNP
13286	2596	21	_	_	NNP
13286	2596	22	_	_	NNP
13286	2596	23	*	*	NFP
13286	2596	24	Goulash	Goulash	NNP
13286	2596	25	of	of	IN
13286	2596	26	Veal_--1	Veal_--1	NNP
13286	2596	27	-	-	HYPH
13286	2596	28	1/2	1/2	CD
13286	2596	29	pounds	pound	NNS
13286	2596	30	lean	lean	JJ
13286	2596	31	veal	veal	NN
13286	2596	32	,	,	,
13286	2596	33	1	1	CD
13286	2596	34	pound	pound	NN
13286	2596	35	partly	partly	RB
13286	2596	36	cooked	cook	VBN
13286	2596	37	new	new	JJ
13286	2596	38	potatoes	potato	NNS
13286	2596	39	,	,	,
13286	2596	40	4	4	CD
13286	2596	41	tablespoons	tablespoon	NNS
13286	2596	42	Crisco	Crisco	NNP
13286	2596	43	,	,	,
13286	2596	44	1/2	1/2	CD
13286	2596	45	small	small	JJ
13286	2596	46	onion	onion	NN
13286	2596	47	,	,	,
13286	2596	48	1/2	1/2	CD
13286	2596	49	pint	pint	NN
13286	2596	50	cream	cream	NN
13286	2596	51	,	,	,
13286	2596	52	paprika	paprika	NNP
13286	2596	53	,	,	,
13286	2596	54	pepper	pepper	NN
13286	2596	55	,	,	,
13286	2596	56	and	and	CC
13286	2596	57	salt	salt	NN
13286	2596	58	.	.	.
13286	2597	1	Free	free	JJ
13286	2597	2	meat	meat	NN
13286	2597	3	from	from	IN
13286	2597	4	skin	skin	NN
13286	2597	5	and	and	CC
13286	2597	6	sinews	sinew	NNS
13286	2597	7	and	and	CC
13286	2597	8	cut	cut	VBD
13286	2597	9	it	-PRON-	PRP
13286	2597	10	into	into	IN
13286	2597	11	dice	dice	NN
13286	2597	12	.	.	.
13286	2598	1	Cut	cut	NN
13286	2598	2	potatoes	potato	NNS
13286	2598	3	into	into	IN
13286	2598	4	cubes	cube	NNS
13286	2598	5	.	.	.
13286	2599	1	Melt	Melt	NNP
13286	2599	2	Crisco	Crisco	NNP
13286	2599	3	in	in	IN
13286	2599	4	saucepan	saucepan	NN
13286	2599	5	,	,	,
13286	2599	6	add	add	VB
13286	2599	7	meat	meat	NN
13286	2599	8	and	and	CC
13286	2599	9	fry	fry	NN
13286	2599	10	lightly	lightly	RB
13286	2599	11	for	for	IN
13286	2599	12	several	several	JJ
13286	2599	13	minutes	minute	NNS
13286	2599	14	,	,	,
13286	2599	15	add	add	VB
13286	2599	16	onion	onion	NN
13286	2599	17	,	,	,
13286	2599	18	finely	finely	RB
13286	2599	19	chopped	chop	VBN
13286	2599	20	,	,	,
13286	2599	21	stir	stir	VB
13286	2599	22	over	over	IN
13286	2599	23	fire	fire	NN
13286	2599	24	for	for	IN
13286	2599	25	about	about	RB
13286	2599	26	5	5	CD
13286	2599	27	minutes	minute	NNS
13286	2599	28	,	,	,
13286	2599	29	season	season	NN
13286	2599	30	with	with	IN
13286	2599	31	salt	salt	NN
13286	2599	32	and	and	CC
13286	2599	33	pepper	pepper	NN
13286	2599	34	to	to	TO
13286	2599	35	taste	taste	VB
13286	2599	36	and	and	CC
13286	2599	37	add	add	VB
13286	2599	38	potatoes	potato	NNS
13286	2599	39	.	.	.
13286	2600	1	Pour	pour	VB
13286	2600	2	off	off	RP
13286	2600	3	superfluous	superfluous	JJ
13286	2600	4	fat	fat	NN
13286	2600	5	,	,	,
13286	2600	6	mix	mix	VBP
13286	2600	7	carefully	carefully	RB
13286	2600	8	and	and	CC
13286	2600	9	moisten	moisten	VB
13286	2600	10	with	with	IN
13286	2600	11	cream	cream	NN
13286	2600	12	and	and	CC
13286	2600	13	1	1	CD
13286	2600	14	tablespoon	tablespoon	NN
13286	2600	15	rich	rich	JJ
13286	2600	16	white	white	JJ
13286	2600	17	stock	stock	NN
13286	2600	18	,	,	,
13286	2600	19	season	season	NN
13286	2600	20	with	with	IN
13286	2600	21	a	a	DT
13286	2600	22	sufficiency	sufficiency	NN
13286	2600	23	of	of	IN
13286	2600	24	paprika	paprika	NNP
13286	2600	25	pepper	pepper	NN
13286	2600	26	to	to	TO
13286	2600	27	give	give	VB
13286	2600	28	sauce	sauce	NN
13286	2600	29	a	a	DT
13286	2600	30	pink	pink	JJ
13286	2600	31	tint	tint	NN
13286	2600	32	,	,	,
13286	2600	33	and	and	CC
13286	2600	34	cook	cook	VB
13286	2600	35	gently	gently	RB
13286	2600	36	for	for	IN
13286	2600	37	20	20	CD
13286	2600	38	minutes	minute	NNS
13286	2600	39	.	.	.
13286	2601	1	It	-PRON-	PRP
13286	2601	2	is	be	VBZ
13286	2601	3	best	good	JJS
13286	2601	4	to	to	TO
13286	2601	5	cook	cook	VB
13286	2601	6	the	the	DT
13286	2601	7	Goulash	Goulash	NNP
13286	2601	8	at	at	IN
13286	2601	9	latter	latter	JJ
13286	2601	10	stage	stage	NN
13286	2601	11	in	in	IN
13286	2601	12	a	a	DT
13286	2601	13	fireproof	fireproof	JJ
13286	2601	14	earthenware	earthenware	NN
13286	2601	15	stewpan	stewpan	NN
13286	2601	16	,	,	,
13286	2601	17	in	in	IN
13286	2601	18	which	which	WDT
13286	2601	19	it	-PRON-	PRP
13286	2601	20	should	should	MD
13286	2601	21	be	be	VB
13286	2601	22	sent	send	VBN
13286	2601	23	to	to	IN
13286	2601	24	table	table	NN
13286	2601	25	.	.	.
13286	2602	1	Great	great	JJ
13286	2602	2	care	care	NN
13286	2602	3	must	must	MD
13286	2602	4	be	be	VB
13286	2602	5	taken	take	VBN
13286	2602	6	so	so	RB
13286	2602	7	as	as	IN
13286	2602	8	not	not	RB
13286	2602	9	to	to	TO
13286	2602	10	break	break	VB
13286	2602	11	potatoes	potato	NNS
13286	2602	12	while	while	IN
13286	2602	13	cooking	cook	VBG
13286	2602	14	.	.	.
13286	2603	1	Serve	serve	VB
13286	2603	2	very	very	RB
13286	2603	3	hot	hot	JJ
13286	2603	4	.	.	.
13286	2604	1	February	February	NNP
13286	2604	2	10	10	CD
13286	2604	3	_	_	NNP
13286	2604	4	Broiled	Broiled	NNP
13286	2604	5	Beefsteak	Beefsteak	NNP
13286	2604	6	Baked	Baked	NNP
13286	2604	7	Potatoes	Potatoes	NNP
13286	2604	8	Creamed	Creamed	NNP
13286	2604	9	Onions	Onions	NNP
13286	2604	10	Waldorf	Waldorf	NNP
13286	2604	11	Salad	Salad	NNP
13286	2604	12	Jellied	Jellied	NNP
13286	2604	13	Figs	Figs	NNP
13286	2604	14	Nut	Nut	NNP
13286	2604	15	Cookies	Cookies	NNPS
13286	2604	16	Coffee	Coffee	NNP
13286	2604	17	_	_	NNP
13286	2604	18	_	_	NNP
13286	2604	19	*	*	NFP
13286	2604	20	Waldorf	Waldorf	NNP
13286	2604	21	Salad_--1	Salad_--1	NNP
13286	2604	22	quart	quart	NNP
13286	2604	23	chopped	chop	VBD
13286	2604	24	apples	apple	NNS
13286	2604	25	,	,	,
13286	2604	26	2	2	CD
13286	2604	27	cups	cup	NNS
13286	2604	28	diced	dice	VBD
13286	2604	29	celery	celery	NN
13286	2604	30	,	,	,
13286	2604	31	1	1	CD
13286	2604	32	-	-	SYM
13286	2604	33	1/2	1/2	CD
13286	2604	34	cups	cup	NNS
13286	2604	35	blanched	blanch	VBN
13286	2604	36	and	and	CC
13286	2604	37	shredded	shred	VBN
13286	2604	38	almonds	almond	NNS
13286	2604	39	,	,	,
13286	2604	40	and	and	CC
13286	2604	41	2/3	2/3	CD
13286	2604	42	cup	cup	NN
13286	2604	43	rolled	roll	VBN
13286	2604	44	pecan	pecan	JJ
13286	2604	45	nut	nut	NNP
13286	2604	46	meats	meats	NNP
13286	2604	47	.	.	.
13286	2605	1	Dress	dress	VB
13286	2605	2	with	with	IN
13286	2605	3	following	follow	VBG
13286	2605	4	dressing	dressing	NN
13286	2605	5	,	,	,
13286	2605	6	adding	add	VBG
13286	2605	7	little	little	JJ
13286	2605	8	more	more	JJR
13286	2605	9	sugar	sugar	NN
13286	2605	10	and	and	CC
13286	2605	11	lemon	lemon	NN
13286	2605	12	juice	juice	NN
13286	2605	13	to	to	TO
13286	2605	14	taste	taste	VB
13286	2605	15	,	,	,
13286	2605	16	just	just	RB
13286	2605	17	before	before	IN
13286	2605	18	serving	serve	VBG
13286	2605	19	.	.	.
13286	2606	1	Mix	mix	NN
13286	2606	2	1	1	CD
13286	2606	3	tablespoon	tablespoon	NN
13286	2606	4	melted	melt	VBN
13286	2606	5	Crisco	Crisco	NNP
13286	2606	6	,	,	,
13286	2606	7	1	1	CD
13286	2606	8	teaspoon	teaspoon	NN
13286	2606	9	each	each	DT
13286	2606	10	mustard	mustard	NN
13286	2606	11	and	and	CC
13286	2606	12	white	white	JJ
13286	2606	13	sugar	sugar	NN
13286	2606	14	,	,	,
13286	2606	15	1/2	1/2	CD
13286	2606	16	teaspoon	teaspoon	NN
13286	2606	17	salt	salt	NN
13286	2606	18	and	and	CC
13286	2606	19	1/4	1/4	CD
13286	2606	20	teaspoon	teaspoon	NN
13286	2606	21	pepper	pepper	NN
13286	2606	22	.	.	.
13286	2607	1	Add	add	VB
13286	2607	2	2	2	CD
13286	2607	3	well	well	RB
13286	2607	4	beaten	beat	VBN
13286	2607	5	egg	egg	NN
13286	2607	6	yolks	yolk	NNS
13286	2607	7	and	and	CC
13286	2607	8	then	then	RB
13286	2607	9	beat	beat	VBD
13286	2607	10	in	in	IN
13286	2607	11	slowly	slowly	RB
13286	2607	12	4	4	CD
13286	2607	13	tablespoons	tablespoon	NNS
13286	2607	14	lemon	lemon	NN
13286	2607	15	juice	juice	NN
13286	2607	16	.	.	.
13286	2608	1	Cook	cook	VB
13286	2608	2	in	in	IN
13286	2608	3	double	double	JJ
13286	2608	4	boiler	boiler	NN
13286	2608	5	till	till	IN
13286	2608	6	it	-PRON-	PRP
13286	2608	7	thickens	thicken	VBZ
13286	2608	8	.	.	.
13286	2609	1	Then	then	RB
13286	2609	2	add	add	VB
13286	2609	3	whites	white	NNS
13286	2609	4	2	2	CD
13286	2609	5	eggs	egg	NNS
13286	2609	6	beaten	beat	VBN
13286	2609	7	stiff	stiff	JJ
13286	2609	8	.	.	.
13286	2610	1	Keep	keep	VB
13286	2610	2	on	on	IN
13286	2610	3	ice	ice	NN
13286	2610	4	till	till	IN
13286	2610	5	wanted	want	VBD
13286	2610	6	.	.	.
13286	2611	1	Stir	stir	VB
13286	2611	2	in	in	IN
13286	2611	3	1	1	CD
13286	2611	4	cup	cup	NN
13286	2611	5	whipped	whip	VBN
13286	2611	6	cream	cream	NN
13286	2611	7	just	just	RB
13286	2611	8	before	before	IN
13286	2611	9	serving	serve	VBG
13286	2611	10	.	.	.
13286	2612	1	This	this	DT
13286	2612	2	is	be	VBZ
13286	2612	3	very	very	RB
13286	2612	4	good	good	JJ
13286	2612	5	made	make	VBN
13286	2612	6	with	with	IN
13286	2612	7	5	5	CD
13286	2612	8	egg	egg	NN
13286	2612	9	yolks	yolk	NNS
13286	2612	10	and	and	CC
13286	2612	11	1/2	1/2	CD
13286	2612	12	cup	cup	NN
13286	2612	13	thin	thin	JJ
13286	2612	14	cream	cream	NN
13286	2612	15	if	if	IN
13286	2612	16	whipping	whip	VBG
13286	2612	17	cream	cream	NN
13286	2612	18	is	be	VBZ
13286	2612	19	unobtainable	unobtainable	JJ
13286	2612	20	.	.	.
13286	2613	1	February	February	NNP
13286	2613	2	11	11	CD
13286	2613	3	_	_	IN
13286	2613	4	Cream	Cream	NNP
13286	2613	5	Soup	Soup	NNP
13286	2613	6	Flounder	Flounder	NNP
13286	2613	7	au	au	NNP
13286	2613	8	Gratin	Gratin	NNP
13286	2613	9	Veal	Veal	NNP
13286	2613	10	Cutlets	Cutlets	NNPS
13286	2613	11	,	,	,
13286	2613	12	Brown	Brown	NNP
13286	2613	13	Gravy	Gravy	NNP
13286	2613	14	Creamed	Creamed	NNP
13286	2613	15	Potatoes	Potatoes	NNP
13286	2613	16	Cauliflower	Cauliflower	NNP
13286	2613	17	Polonaise	Polonaise	NNP
13286	2613	18	Radish	Radish	NNP
13286	2613	19	Salad	Salad	NNP
13286	2613	20	*	*	NFP
13286	2613	21	Friar	Friar	NNP
13286	2613	22	's	's	POS
13286	2613	23	Omelet	Omelet	NNP
13286	2613	24	Coffee	Coffee	NNP
13286	2613	25	_	_	NNP
13286	2613	26	_	_	NNP
13286	2613	27	*	*	NFP
13286	2613	28	Friar	Friar	NNP
13286	2613	29	's	's	POS
13286	2613	30	Omelet_--Peel	omelet_--peel	NN
13286	2613	31	and	and	CC
13286	2613	32	core	core	JJ
13286	2613	33	1	1	CD
13286	2613	34	pound	pound	NN
13286	2613	35	cooking	cooking	NN
13286	2613	36	apples	apple	NNS
13286	2613	37	,	,	,
13286	2613	38	and	and	CC
13286	2613	39	boil	boil	VB
13286	2613	40	to	to	TO
13286	2613	41	pulp	pulp	NN
13286	2613	42	with	with	IN
13286	2613	43	little	little	JJ
13286	2613	44	water	water	NN
13286	2613	45	and	and	CC
13286	2613	46	sugar	sugar	NN
13286	2613	47	.	.	.
13286	2614	1	When	when	WRB
13286	2614	2	nearly	nearly	RB
13286	2614	3	,	,	,
13286	2614	4	cold	cold	JJ
13286	2614	5	add	add	NN
13286	2614	6	1	1	CD
13286	2614	7	tablespoon	tablespoon	NN
13286	2614	8	Crisco	Crisco	NNP
13286	2614	9	and	and	CC
13286	2614	10	1	1	CD
13286	2614	11	or	or	CC
13286	2614	12	2	2	CD
13286	2614	13	well	well	RB
13286	2614	14	beaten	beat	VBN
13286	2614	15	eggs	egg	NNS
13286	2614	16	.	.	.
13286	2615	1	Crisco	Crisco	NNP
13286	2615	2	a	a	DT
13286	2615	3	pudding	pudding	JJ
13286	2615	4	dish	dish	NN
13286	2615	5	and	and	CC
13286	2615	6	coat	coat	NN
13286	2615	7	thickly	thickly	RB
13286	2615	8	with	with	IN
13286	2615	9	breadcrumbs	breadcrumb	NNS
13286	2615	10	.	.	.
13286	2616	1	Pour	pour	VB
13286	2616	2	in	in	IN
13286	2616	3	mixture	mixture	NN
13286	2616	4	and	and	CC
13286	2616	5	cover	cover	VB
13286	2616	6	thickly	thickly	RB
13286	2616	7	with	with	IN
13286	2616	8	more	more	JJR
13286	2616	9	breadcrumbs	breadcrumb	NNS
13286	2616	10	.	.	.
13286	2617	1	Cook	cook	VB
13286	2617	2	in	in	IN
13286	2617	3	oven	oven	NN
13286	2617	4	for	for	IN
13286	2617	5	3/4	3/4	CD
13286	2617	6	of	of	IN
13286	2617	7	an	an	DT
13286	2617	8	hour	hour	NN
13286	2617	9	.	.	.
13286	2618	1	A	a	DT
13286	2618	2	little	little	JJ
13286	2618	3	lemon	lemon	NN
13286	2618	4	peel	peel	NN
13286	2618	5	can	can	MD
13286	2618	6	be	be	VB
13286	2618	7	added	add	VBN
13286	2618	8	if	if	IN
13286	2618	9	liked	like	VBN
13286	2618	10	.	.	.
13286	2619	1	February	February	NNP
13286	2619	2	12	12	CD
13286	2619	3	_	_	NNP
13286	2619	4	Gravy	Gravy	NNP
13286	2619	5	Soup	Soup	NNP
13286	2619	6	Fish	Fish	NNP
13286	2619	7	Souffle	Souffle	NNP
13286	2619	8	Beef	Beef	NNP
13286	2619	9	Olives	olive	VBZ
13286	2619	10	Braised	Braised	NNP
13286	2619	11	Turnips	Turnips	NNP
13286	2619	12	Carrots	Carrots	NNP
13286	2619	13	Potato	Potato	NNP
13286	2619	14	Puff	Puff	NNP
13286	2619	15	Apple	Apple	NNP
13286	2619	16	and	and	CC
13286	2619	17	Grapefruit	Grapefruit	NNP
13286	2619	18	Salad	Salad	NNP
13286	2619	19	*	*	NFP
13286	2619	20	Coburg	Coburg	NNP
13286	2619	21	Pudding	Pudding	NNP
13286	2619	22	Coffee	Coffee	NNP
13286	2619	23	_	_	NNP
13286	2619	24	_	_	NNP
13286	2619	25	*	*	NFP
13286	2619	26	Coburg	Coburg	NNP
13286	2619	27	Pudding_--3	Pudding_--3	-RRB-
13286	2619	28	cups	cup	NNS
13286	2619	29	milk	milk	NN
13286	2619	30	,	,	,
13286	2619	31	1/2	1/2	CD
13286	2619	32	cup	cup	NN
13286	2619	33	rice	rice	NN
13286	2619	34	,	,	,
13286	2619	35	1	1	CD
13286	2619	36	cup	cup	NN
13286	2619	37	boiling	boiling	NN
13286	2619	38	water	water	NN
13286	2619	39	,	,	,
13286	2619	40	1	1	CD
13286	2619	41	egg	egg	NN
13286	2619	42	,	,	,
13286	2619	43	4	4	CD
13286	2619	44	tablespoons	tablespoon	NNS
13286	2619	45	sugar	sugar	NN
13286	2619	46	,	,	,
13286	2619	47	1	1	CD
13286	2619	48	teaspoon	teaspoon	NN
13286	2619	49	powdered	powder	VBN
13286	2619	50	cinnamon	cinnamon	NN
13286	2619	51	,	,	,
13286	2619	52	1	1	CD
13286	2619	53	tablespoon	tablespoon	NN
13286	2619	54	Crisco	Crisco	NNP
13286	2619	55	,	,	,
13286	2619	56	and	and	CC
13286	2619	57	1/2	1/2	CD
13286	2619	58	teaspoon	teaspoon	NN
13286	2619	59	salt	salt	NN
13286	2619	60	.	.	.
13286	2620	1	Well	well	UH
13286	2620	2	wash	wash	VB
13286	2620	3	rice	rice	NN
13286	2620	4	,	,	,
13286	2620	5	sprinkle	sprinkle	VB
13286	2620	6	it	-PRON-	PRP
13286	2620	7	into	into	IN
13286	2620	8	boiling	boil	VBG
13286	2620	9	water	water	NN
13286	2620	10	and	and	CC
13286	2620	11	cook	cook	VB
13286	2620	12	gently	gently	RB
13286	2620	13	until	until	IN
13286	2620	14	all	all	DT
13286	2620	15	water	water	NN
13286	2620	16	is	be	VBZ
13286	2620	17	absorbed	absorb	VBN
13286	2620	18	.	.	.
13286	2621	1	Heat	heat	NN
13286	2621	2	milk	milk	NN
13286	2621	3	,	,	,
13286	2621	4	in	in	IN
13286	2621	5	double	double	JJ
13286	2621	6	saucepan	saucepan	NN
13286	2621	7	if	if	IN
13286	2621	8	possible	possible	JJ
13286	2621	9	,	,	,
13286	2621	10	add	add	VB
13286	2621	11	half	half	RB
13286	2621	12	-	-	HYPH
13286	2621	13	cooked	cook	VBN
13286	2621	14	rice	rice	NN
13286	2621	15	and	and	CC
13286	2621	16	boil	boil	VB
13286	2621	17	gently	gently	RB
13286	2621	18	until	until	IN
13286	2621	19	it	-PRON-	PRP
13286	2621	20	is	be	VBZ
13286	2621	21	perfectly	perfectly	RB
13286	2621	22	soft	soft	JJ
13286	2621	23	and	and	CC
13286	2621	24	of	of	IN
13286	2621	25	thick	thick	JJ
13286	2621	26	creamy	creamy	JJ
13286	2621	27	consistency	consistency	NN
13286	2621	28	.	.	.
13286	2622	1	Should	Should	MD
13286	2622	2	it	-PRON-	PRP
13286	2622	3	become	become	VB
13286	2622	4	too	too	RB
13286	2622	5	thick	thick	JJ
13286	2622	6	before	before	IN
13286	2622	7	it	-PRON-	PRP
13286	2622	8	is	be	VBZ
13286	2622	9	really	really	RB
13286	2622	10	soft	soft	JJ
13286	2622	11	,	,	,
13286	2622	12	add	add	VB
13286	2622	13	more	more	JJR
13286	2622	14	milk	milk	NN
13286	2622	15	.	.	.
13286	2623	1	Beat	beat	VB
13286	2623	2	egg	egg	NN
13286	2623	3	,	,	,
13286	2623	4	until	until	IN
13286	2623	5	very	very	RB
13286	2623	6	light	light	NN
13286	2623	7	,	,	,
13286	2623	8	add	add	VB
13286	2623	9	half	half	JJ
13286	2623	10	sugar	sugar	NN
13286	2623	11	to	to	IN
13286	2623	12	it	-PRON-	PRP
13286	2623	13	.	.	.
13286	2624	1	When	when	WRB
13286	2624	2	rice	rice	NN
13286	2624	3	is	be	VBZ
13286	2624	4	cooked	cook	VBN
13286	2624	5	,	,	,
13286	2624	6	whisk	whisk	NNP
13286	2624	7	egg	egg	NN
13286	2624	8	in	in	RB
13286	2624	9	at	at	IN
13286	2624	10	once	once	RB
13286	2624	11	,	,	,
13286	2624	12	a	a	DT
13286	2624	13	little	little	JJ
13286	2624	14	at	at	IN
13286	2624	15	a	a	DT
13286	2624	16	time	time	NN
13286	2624	17	.	.	.
13286	2625	1	Then	then	RB
13286	2625	2	add	add	VB
13286	2625	3	salt	salt	NN
13286	2625	4	and	and	CC
13286	2625	5	piece	piece	NN
13286	2625	6	of	of	IN
13286	2625	7	Crisco	Crisco	NNP
13286	2625	8	size	size	NN
13286	2625	9	of	of	IN
13286	2625	10	walnut	walnut	NNP
13286	2625	11	.	.	.
13286	2626	1	Turn	turn	VB
13286	2626	2	mixture	mixture	NN
13286	2626	3	into	into	IN
13286	2626	4	dish	dish	NN
13286	2626	5	in	in	IN
13286	2626	6	which	which	WDT
13286	2626	7	it	-PRON-	PRP
13286	2626	8	is	be	VBZ
13286	2626	9	to	to	TO
13286	2626	10	be	be	VB
13286	2626	11	served	serve	VBN
13286	2626	12	.	.	.
13286	2627	1	Mix	mix	VB
13286	2627	2	rest	rest	NN
13286	2627	3	of	of	IN
13286	2627	4	sugar	sugar	NN
13286	2627	5	with	with	IN
13286	2627	6	cinnamon	cinnamon	NN
13286	2627	7	.	.	.
13286	2628	1	Sprinkle	sprinkle	VB
13286	2628	2	this	this	DT
13286	2628	3	evenly	evenly	RB
13286	2628	4	over	over	IN
13286	2628	5	top	top	NN
13286	2628	6	of	of	IN
13286	2628	7	rice	rice	NN
13286	2628	8	.	.	.
13286	2629	1	Put	put	VB
13286	2629	2	rest	rest	NN
13286	2629	3	of	of	IN
13286	2629	4	Crisco	Crisco	NNP
13286	2629	5	in	in	IN
13286	2629	6	small	small	JJ
13286	2629	7	pieces	piece	NNS
13286	2629	8	over	over	IN
13286	2629	9	top	top	NN
13286	2629	10	of	of	IN
13286	2629	11	pudding	pudding	NN
13286	2629	12	just	just	RB
13286	2629	13	before	before	IN
13286	2629	14	it	-PRON-	PRP
13286	2629	15	is	be	VBZ
13286	2629	16	required	require	VBN
13286	2629	17	.	.	.
13286	2630	1	Place	place	NN
13286	2630	2	pudding	pudding	NN
13286	2630	3	in	in	IN
13286	2630	4	front	front	NN
13286	2630	5	of	of	IN
13286	2630	6	fire	fire	NN
13286	2630	7	,	,	,
13286	2630	8	or	or	CC
13286	2630	9	in	in	IN
13286	2630	10	oven	oven	NNP
13286	2630	11	for	for	IN
13286	2630	12	second	second	JJ
13286	2630	13	or	or	CC
13286	2630	14	two	two	CD
13286	2630	15	,	,	,
13286	2630	16	when	when	WRB
13286	2630	17	Crisco	Crisco	NNP
13286	2630	18	,	,	,
13286	2630	19	etc	etc	FW
13286	2630	20	.	.	FW
13286	2630	21	,	,	,
13286	2630	22	will	will	MD
13286	2630	23	form	form	VB
13286	2630	24	a	a	DT
13286	2630	25	delicious	delicious	JJ
13286	2630	26	sauce	sauce	NN
13286	2630	27	over	over	IN
13286	2630	28	surface	surface	NN
13286	2630	29	of	of	IN
13286	2630	30	pudding	pudding	NN
13286	2630	31	.	.	.
13286	2631	1	February	February	NNP
13286	2631	2	13	13	CD
13286	2631	3	_	_	NNP
13286	2631	4	*	*	NFP
13286	2631	5	Bombay	Bombay	NNP
13286	2631	6	Toast	Toast	NNP
13286	2631	7	Boiled	Boiled	NNP
13286	2631	8	Halibut	Halibut	NNP
13286	2631	9	,	,	,
13286	2631	10	Lobster	Lobster	NNP
13286	2631	11	Sauce	Sauce	NNP
13286	2631	12	Roast	Roast	NNP
13286	2631	13	Capon	Capon	NNP
13286	2631	14	Beet	Beet	NNP
13286	2631	15	and	and	CC
13286	2631	16	Potato	Potato	NNP
13286	2631	17	Salad	Salad	NNP
13286	2631	18	Cheese	Cheese	NNP
13286	2631	19	Ramekins	Ramekins	NNPS
13286	2631	20	Peach	Peach	NNP
13286	2631	21	Border	Border	NNP
13286	2631	22	Coffee	Coffee	NNP
13286	2631	23	_	_	NNP
13286	2631	24	_	_	NNP
13286	2631	25	*	*	NFP
13286	2631	26	Bombay	Bombay	NNP
13286	2631	27	Toast_--Fry	Toast_--Fry	NNP
13286	2631	28	the	the	DT
13286	2631	29	required	require	VBN
13286	2631	30	number	number	NN
13286	2631	31	of	of	IN
13286	2631	32	croutes	croute	NNS
13286	2631	33	in	in	IN
13286	2631	34	Crisco	Crisco	NNP
13286	2631	35	.	.	.
13286	2632	1	When	when	WRB
13286	2632	2	cold	cold	JJ
13286	2632	3	spread	spread	NN
13286	2632	4	with	with	IN
13286	2632	5	paste	paste	NN
13286	2632	6	of	of	IN
13286	2632	7	pounded	pound	VBN
13286	2632	8	chicken	chicken	NN
13286	2632	9	and	and	CC
13286	2632	10	cream	cream	NN
13286	2632	11	.	.	.
13286	2633	1	Chop	chop	VB
13286	2633	2	some	some	DT
13286	2633	3	capers	caper	NNS
13286	2633	4	,	,	,
13286	2633	5	and	and	CC
13286	2633	6	lay	lie	VBD
13286	2633	7	in	in	IN
13286	2633	8	a	a	DT
13286	2633	9	thick	thick	JJ
13286	2633	10	line	line	NN
13286	2633	11	across	across	IN
13286	2633	12	the	the	DT
13286	2633	13	chicken	chicken	NN
13286	2633	14	paste	paste	NN
13286	2633	15	.	.	.
13286	2634	1	On	on	IN
13286	2634	2	one	one	CD
13286	2634	3	-	-	HYPH
13286	2634	4	half	half	NN
13286	2634	5	put	put	NN
13286	2634	6	grated	grate	VBD
13286	2634	7	yolk	yolk	NNP
13286	2634	8	of	of	IN
13286	2634	9	hard	hard	RB
13286	2634	10	-	-	HYPH
13286	2634	11	cooked	cook	VBN
13286	2634	12	egg	egg	NN
13286	2634	13	,	,	,
13286	2634	14	on	on	IN
13286	2634	15	the	the	DT
13286	2634	16	other	other	JJ
13286	2634	17	half	half	NN
13286	2634	18	put	put	NN
13286	2634	19	grated	grate	VBD
13286	2634	20	white	white	JJ
13286	2634	21	of	of	IN
13286	2634	22	hard	hard	RB
13286	2634	23	-	-	HYPH
13286	2634	24	cooked	cook	VBN
13286	2634	25	egg	egg	NN
13286	2634	26	,	,	,
13286	2634	27	and	and	CC
13286	2634	28	serve	serve	VB
13286	2634	29	.	.	.
13286	2635	1	Saint	Saint	NNP
13286	2635	2	Valentine	Valentine	NNP
13286	2635	3	's	's	POS
13286	2635	4	Day	Day	NNP
13286	2635	5	.	.	.
13286	2636	1	February	February	NNP
13286	2636	2	14	14	CD
13286	2636	3	_	_	NNP
13286	2636	4	Cupid	Cupid	NNP
13286	2636	5	Canapes	Canapes	NNPS
13286	2636	6	Clam	Clam	NNP
13286	2636	7	Bouillon	Bouillon	NNP
13286	2636	8	Fillets	Fillets	NNPS
13286	2636	9	of	of	IN
13286	2636	10	Fish	fish	NN
13286	2636	11	*	*	NFP
13286	2636	12	Supreme	Supreme	NNP
13286	2636	13	of	of	IN
13286	2636	14	Chicken	Chicken	NNP
13286	2636	15	Martinique	Martinique	NNP
13286	2636	16	Potatoes	Potatoes	NNP
13286	2636	17	Spinach	Spinach	NNP
13286	2636	18	Kumquat	Kumquat	NNP
13286	2636	19	and	and	CC
13286	2636	20	Celery	Celery	NNP
13286	2636	21	Salad	Salad	NNP
13286	2636	22	Tutti	Tutti	NNP
13286	2636	23	Fruitti	Fruitti	NNP
13286	2636	24	Ice	Ice	NNP
13286	2636	25	Cream	Cream	NNP
13286	2636	26	Mints	Mints	NNPS
13286	2636	27	Coffee	Coffee	NNP
13286	2636	28	_	_	NNP
13286	2636	29	_	_	NNP
13286	2636	30	*	*	NFP
13286	2636	31	Supreme	Supreme	NNP
13286	2636	32	of	of	IN
13286	2636	33	Chicken_--Remove	Chicken_--Remove	NNP
13286	2636	34	breast	breast	NN
13286	2636	35	meat	meat	NN
13286	2636	36	from	from	IN
13286	2636	37	2	2	CD
13286	2636	38	young	young	JJ
13286	2636	39	chickens	chicken	NNS
13286	2636	40	and	and	CC
13286	2636	41	trim	trim	VB
13286	2636	42	into	into	IN
13286	2636	43	shape	shape	NN
13286	2636	44	.	.	.
13286	2637	1	Sprinkle	sprinkle	VB
13286	2637	2	with	with	IN
13286	2637	3	salt	salt	NN
13286	2637	4	and	and	CC
13286	2637	5	pepper	pepper	NN
13286	2637	6	,	,	,
13286	2637	7	dip	dip	NN
13286	2637	8	in	in	IN
13286	2637	9	cream	cream	NN
13286	2637	10	,	,	,
13286	2637	11	roll	roll	VB
13286	2637	12	in	in	IN
13286	2637	13	flour	flour	NN
13286	2637	14	and	and	CC
13286	2637	15	saute	saute	NN
13286	2637	16	in	in	IN
13286	2637	17	Crisco	Crisco	NNP
13286	2637	18	until	until	IN
13286	2637	19	delicately	delicately	RB
13286	2637	20	browned	brown	VBN
13286	2637	21	.	.	.
13286	2638	1	Place	place	NN
13286	2638	2	in	in	IN
13286	2638	3	small	small	JJ
13286	2638	4	pan	pan	NN
13286	2638	5	,	,	,
13286	2638	6	dot	dot	VB
13286	2638	7	over	over	RP
13286	2638	8	with	with	IN
13286	2638	9	Crisco	Crisco	NNP
13286	2638	10	,	,	,
13286	2638	11	and	and	CC
13286	2638	12	bake	bake	VB
13286	2638	13	until	until	IN
13286	2638	14	tender	tender	NN
13286	2638	15	.	.	.
13286	2639	1	Remove	remove	VB
13286	2639	2	to	to	IN
13286	2639	3	cutlet	cutlet	NN
13286	2639	4	-	-	HYPH
13286	2639	5	shaped	shape	VBN
13286	2639	6	pieces	piece	NNS
13286	2639	7	of	of	IN
13286	2639	8	hot	hot	JJ
13286	2639	9	boiled	boil	VBN
13286	2639	10	ham	ham	NN
13286	2639	11	(	(	-LRB-
13286	2639	12	cut	cut	VBN
13286	2639	13	very	very	RB
13286	2639	14	thin	thin	JJ
13286	2639	15	)	)	-RRB-
13286	2639	16	,	,	,
13286	2639	17	garnish	garnish	VB
13286	2639	18	top	top	NN
13286	2639	19	of	of	IN
13286	2639	20	each	each	DT
13286	2639	21	with	with	IN
13286	2639	22	3	3	CD
13286	2639	23	short	short	JJ
13286	2639	24	stalks	stalk	NNS
13286	2639	25	of	of	IN
13286	2639	26	asparagus	asparagus	NN
13286	2639	27	,	,	,
13286	2639	28	seasoned	season	VBN
13286	2639	29	with	with	IN
13286	2639	30	Crisco	Crisco	NNP
13286	2639	31	,	,	,
13286	2639	32	and	and	CC
13286	2639	33	pour	pour	VB
13286	2639	34	around	around	RP
13286	2639	35	following	follow	VBG
13286	2639	36	sauce	sauce	NN
13286	2639	37	:	:	:
13286	2639	38	Melt	Melt	NNP
13286	2639	39	3	3	CD
13286	2639	40	-	-	HYPH
13286	2639	41	1/2	1/2	CD
13286	2639	42	tablespoons	tablespoon	NNS
13286	2639	43	Crisco	Crisco	NNP
13286	2639	44	,	,	,
13286	2639	45	add	add	VB
13286	2639	46	3	3	CD
13286	2639	47	-	-	SYM
13286	2639	48	1/2	1/2	CD
13286	2639	49	tablespoons	tablespoon	NNS
13286	2639	50	flour	flour	NN
13286	2639	51	,	,	,
13286	2639	52	and	and	CC
13286	2639	53	stir	stir	VB
13286	2639	54	until	until	IN
13286	2639	55	well	well	RB
13286	2639	56	blended	blend	VBN
13286	2639	57	;	;	:
13286	2639	58	then	then	RB
13286	2639	59	pour	pour	VB
13286	2639	60	on	on	RP
13286	2639	61	gradually	gradually	RB
13286	2639	62	while	while	IN
13286	2639	63	stirring	stir	VBG
13286	2639	64	constantly	constantly	RB
13286	2639	65	1	1	CD
13286	2639	66	cup	cup	NN
13286	2639	67	chicken	chicken	NN
13286	2639	68	stock	stock	NN
13286	2639	69	and	and	CC
13286	2639	70	1/2	1/2	CD
13286	2639	71	cup	cup	NN
13286	2639	72	cream	cream	NN
13286	2639	73	.	.	.
13286	2640	1	Bring	bring	VB
13286	2640	2	to	to	IN
13286	2640	3	boiling	boiling	NN
13286	2640	4	point	point	NN
13286	2640	5	,	,	,
13286	2640	6	season	season	NN
13286	2640	7	with	with	IN
13286	2640	8	salt	salt	NN
13286	2640	9	and	and	CC
13286	2640	10	paprika	paprika	NNS
13286	2640	11	,	,	,
13286	2640	12	and	and	CC
13286	2640	13	add	add	VB
13286	2640	14	yolk	yolk	NNP
13286	2640	15	of	of	IN
13286	2640	16	1	1	CD
13286	2640	17	egg	egg	NN
13286	2640	18	.	.	.
13286	2641	1	February	February	NNP
13286	2641	2	15	15	CD
13286	2641	3	_	_	NNP
13286	2641	4	Swedish	Swedish	NNP
13286	2641	5	Soup	Soup	NNP
13286	2641	6	Poached	Poached	NNP
13286	2641	7	Eggs	Eggs	NNP
13286	2641	8	on	on	IN
13286	2641	9	Top	Top	NNP
13286	2641	10	Stuffed	Stuffed	NNP
13286	2641	11	Breast	Breast	NNP
13286	2641	12	of	of	IN
13286	2641	13	Veal	Veal	NNP
13286	2641	14	Stewed	Stewed	NNP
13286	2641	15	Tomatoes	Tomatoes	NNP
13286	2641	16	Fried	Fried	NNP
13286	2641	17	Carrots	Carrots	NNPS
13286	2641	18	*	*	NFP
13286	2641	19	Apple	Apple	NNP
13286	2641	20	Tartlets	Tartlets	NNPS
13286	2641	21	Coffee	Coffee	NNP
13286	2641	22	_	_	NNP
13286	2641	23	_	_	NNP
13286	2641	24	*	*	NFP
13286	2641	25	Apple	Apple	NNP
13286	2641	26	Tartlets_--Line	tartlets_--line	NN
13286	2641	27	some	some	DT
13286	2641	28	tartlet	tartlet	NN
13286	2641	29	tins	tin	VBZ
13286	2641	30	with	with	IN
13286	2641	31	Crisco	Crisco	NNP
13286	2641	32	pastry	pastry	NN
13286	2641	33	.	.	.
13286	2642	1	Fill	fill	VB
13286	2642	2	with	with	IN
13286	2642	3	stewed	stew	VBN
13286	2642	4	apples	apple	NNS
13286	2642	5	to	to	TO
13286	2642	6	which	which	WDT
13286	2642	7	a	a	DT
13286	2642	8	little	little	JJ
13286	2642	9	melted	melted	JJ
13286	2642	10	Crisco	Crisco	NNP
13286	2642	11	and	and	CC
13286	2642	12	grated	grate	VBN
13286	2642	13	nutmeg	nutmeg	NNS
13286	2642	14	have	have	VBP
13286	2642	15	been	be	VBN
13286	2642	16	added	add	VBN
13286	2642	17	.	.	.
13286	2643	1	Cover	cover	VB
13286	2643	2	with	with	IN
13286	2643	3	a	a	DT
13286	2643	4	meringue	meringue	NN
13286	2643	5	and	and	CC
13286	2643	6	brown	brown	JJ
13286	2643	7	in	in	IN
13286	2643	8	the	the	DT
13286	2643	9	oven	oven	NN
13286	2643	10	for	for	IN
13286	2643	11	a	a	DT
13286	2643	12	few	few	JJ
13286	2643	13	minutes	minute	NNS
13286	2643	14	.	.	.
13286	2644	1	February	February	NNP
13286	2644	2	16	16	CD
13286	2644	3	_	_	NNP
13286	2644	4	Consomme	Consomme	NNP
13286	2644	5	Colbert	Colbert	NNP
13286	2644	6	Braised	Braised	NNP
13286	2644	7	Mutton	Mutton	NNP
13286	2644	8	Cutlets	Cutlets	NNP
13286	2644	9	with	with	IN
13286	2644	10	Kidneys	Kidneys	NNPS
13286	2644	11	Stuffed	Stuffed	NNP
13286	2644	12	Potatoes	Potatoes	NNPS
13286	2644	13	*	*	NFP
13286	2644	14	Salsify	Salsify	NNP
13286	2644	15	Fritters	Fritters	NNPS
13286	2644	16	Spinach	Spinach	NNP
13286	2644	17	Salad	Salad	NNP
13286	2644	18	Cheese	Cheese	NNP
13286	2644	19	Balls	Balls	NNPS
13286	2644	20	Meringues	Meringues	NNPS
13286	2644	21	,	,	,
13286	2644	22	a	a	FW
13286	2644	23	la	la	FW
13286	2644	24	Chantilly	Chantilly	NNP
13286	2644	25	Coffee	Coffee	NNP
13286	2644	26	_	_	NNP
13286	2644	27	_	_	NNP
13286	2644	28	*	*	NFP
13286	2644	29	Salsify	Salsify	NNP
13286	2644	30	Fritters_--3	fritters_--3	JJ
13286	2644	31	heads	head	NNS
13286	2644	32	salsify	salsify	VBP
13286	2644	33	,	,	,
13286	2644	34	lemon	lemon	NN
13286	2644	35	juice	juice	NN
13286	2644	36	,	,	,
13286	2644	37	salt	salt	NN
13286	2644	38	,	,	,
13286	2644	39	2	2	CD
13286	2644	40	tablespoons	tablespoon	NNS
13286	2644	41	milk	milk	NN
13286	2644	42	,	,	,
13286	2644	43	1	1	CD
13286	2644	44	tablespoon	tablespoon	NN
13286	2644	45	melted	melt	VBN
13286	2644	46	Crisco	Crisco	NNP
13286	2644	47	,	,	,
13286	2644	48	fried	fried	NNP
13286	2644	49	parsley	parsley	NNP
13286	2644	50	,	,	,
13286	2644	51	4	4	CD
13286	2644	52	tablespoons	tablespoon	NNS
13286	2644	53	flour	flour	NN
13286	2644	54	,	,	,
13286	2644	55	and	and	CC
13286	2644	56	2	2	CD
13286	2644	57	eggs	egg	NNS
13286	2644	58	.	.	.
13286	2645	1	Wash	wash	VB
13286	2645	2	,	,	,
13286	2645	3	scrape	scrape	NN
13286	2645	4	,	,	,
13286	2645	5	and	and	CC
13286	2645	6	soak	soak	VB
13286	2645	7	the	the	DT
13286	2645	8	salsify	salsify	NN
13286	2645	9	in	in	IN
13286	2645	10	cold	cold	JJ
13286	2645	11	water	water	NN
13286	2645	12	seasoned	season	VBN
13286	2645	13	with	with	IN
13286	2645	14	salt	salt	NN
13286	2645	15	and	and	CC
13286	2645	16	lemon	lemon	NN
13286	2645	17	juice	juice	NN
13286	2645	18	to	to	TO
13286	2645	19	taste	taste	VB
13286	2645	20	.	.	.
13286	2646	1	Boil	Boil	NNP
13286	2646	2	in	in	IN
13286	2646	3	salted	salt	VBN
13286	2646	4	,	,	,
13286	2646	5	acidulated	acidulated	JJ
13286	2646	6	water	water	NN
13286	2646	7	until	until	IN
13286	2646	8	tender	tender	NN
13286	2646	9	.	.	.
13286	2647	1	Take	take	VB
13286	2647	2	it	-PRON-	PRP
13286	2647	3	up	up	RP
13286	2647	4	when	when	WRB
13286	2647	5	done	do	VBN
13286	2647	6	,	,	,
13286	2647	7	drain	drain	VB
13286	2647	8	,	,	,
13286	2647	9	and	and	CC
13286	2647	10	cut	cut	VBD
13286	2647	11	the	the	DT
13286	2647	12	salsify	salsify	NN
13286	2647	13	into	into	IN
13286	2647	14	pieces	piece	NNS
13286	2647	15	all	all	PDT
13286	2647	16	the	the	DT
13286	2647	17	same	same	JJ
13286	2647	18	size	size	NN
13286	2647	19	.	.	.
13286	2648	1	Sieve	sieve	VB
13286	2648	2	the	the	DT
13286	2648	3	flour	flour	NN
13286	2648	4	into	into	IN
13286	2648	5	a	a	DT
13286	2648	6	basin	basin	NN
13286	2648	7	,	,	,
13286	2648	8	work	work	VB
13286	2648	9	in	in	IN
13286	2648	10	the	the	DT
13286	2648	11	yolks	yolk	NNS
13286	2648	12	of	of	IN
13286	2648	13	the	the	DT
13286	2648	14	eggs	egg	NNS
13286	2648	15	,	,	,
13286	2648	16	the	the	DT
13286	2648	17	milk	milk	NN
13286	2648	18	,	,	,
13286	2648	19	and	and	CC
13286	2648	20	the	the	DT
13286	2648	21	melted	melt	VBN
13286	2648	22	Crisco	Crisco	NNP
13286	2648	23	.	.	.
13286	2649	1	Beat	beat	VB
13286	2649	2	to	to	IN
13286	2649	3	a	a	DT
13286	2649	4	smooth	smooth	JJ
13286	2649	5	batter	batter	NN
13286	2649	6	,	,	,
13286	2649	7	season	season	NN
13286	2649	8	with	with	IN
13286	2649	9	salt	salt	NN
13286	2649	10	and	and	CC
13286	2649	11	pepper	pepper	NN
13286	2649	12	to	to	IN
13286	2649	13	taste	taste	NN
13286	2649	14	.	.	.
13286	2650	1	When	when	WRB
13286	2650	2	ready	ready	JJ
13286	2650	3	to	to	TO
13286	2650	4	fry	fry	VB
13286	2650	5	,	,	,
13286	2650	6	beat	beat	VB
13286	2650	7	up	up	RP
13286	2650	8	the	the	DT
13286	2650	9	whites	white	NNS
13286	2650	10	of	of	IN
13286	2650	11	eggs	egg	NNS
13286	2650	12	very	very	RB
13286	2650	13	stiffly	stiffly	RB
13286	2650	14	and	and	CC
13286	2650	15	stir	stir	VB
13286	2650	16	them	-PRON-	PRP
13286	2650	17	lightly	lightly	RB
13286	2650	18	into	into	IN
13286	2650	19	batter	batter	NN
13286	2650	20	.	.	.
13286	2651	1	Drop	drop	VB
13286	2651	2	the	the	DT
13286	2651	3	salsify	salsify	NN
13286	2651	4	into	into	IN
13286	2651	5	the	the	DT
13286	2651	6	batter	batter	NN
13286	2651	7	,	,	,
13286	2651	8	then	then	RB
13286	2651	9	into	into	IN
13286	2651	10	hot	hot	JJ
13286	2651	11	Crisco	Crisco	NNP
13286	2651	12	and	and	CC
13286	2651	13	fry	fry	VB
13286	2651	14	to	to	IN
13286	2651	15	a	a	DT
13286	2651	16	golden	golden	JJ
13286	2651	17	brown	brown	JJ
13286	2651	18	color	color	NN
13286	2651	19	.	.	.
13286	2652	1	Take	take	VB
13286	2652	2	up	up	RP
13286	2652	3	,	,	,
13286	2652	4	drain	drain	VB
13286	2652	5	,	,	,
13286	2652	6	and	and	CC
13286	2652	7	serve	serve	VBP
13286	2652	8	garnished	garnish	VBN
13286	2652	9	with	with	IN
13286	2652	10	fried	fry	VBN
13286	2652	11	parsley	parsley	NNP
13286	2652	12	.	.	.
13286	2653	1	February	February	NNP
13286	2653	2	17	17	CD
13286	2653	3	_	_	NNP
13286	2653	4	Strained	Strained	NNP
13286	2653	5	Gumbo	Gumbo	NNP
13286	2653	6	Oyster	Oyster	NNP
13286	2653	7	Souffle	Souffle	NNP
13286	2653	8	*	*	NFP
13286	2653	9	Calf	Calf	NNP
13286	2653	10	's	's	POS
13286	2653	11	Head	Head	NNP
13286	2653	12	,	,	,
13286	2653	13	Vinaigrette	Vinaigrette	NNP
13286	2653	14	Baked	Baked	NNP
13286	2653	15	Eggplant	Eggplant	NNP
13286	2653	16	String	String	NNP
13286	2653	17	Beans	Beans	NNPS
13286	2653	18	Russian	russian	JJ
13286	2653	19	Salad	Salad	NNP
13286	2653	20	Ambrosia	Ambrosia	NNP
13286	2653	21	Coffee	Coffee	NNP
13286	2653	22	_	_	NNP
13286	2653	23	_	_	NNP
13286	2653	24	*	*	NFP
13286	2653	25	Calf	Calf	NNP
13286	2653	26	's	's	POS
13286	2653	27	Head	Head	NNP
13286	2653	28	,	,	,
13286	2653	29	Vinaigrette_--Clean	Vinaigrette_--Clean	NNP
13286	2653	30	and	and	CC
13286	2653	31	scald	scald	NNP
13286	2653	32	1/2	1/2	CD
13286	2653	33	a	a	DT
13286	2653	34	calf	calf	NN
13286	2653	35	's	's	POS
13286	2653	36	head	head	NN
13286	2653	37	.	.	.
13286	2654	1	Cover	cover	VB
13286	2654	2	with	with	IN
13286	2654	3	water	water	NN
13286	2654	4	and	and	CC
13286	2654	5	boil	boil	VB
13286	2654	6	1/2	1/2	CD
13286	2654	7	an	an	DT
13286	2654	8	hour	hour	NN
13286	2654	9	,	,	,
13286	2654	10	then	then	RB
13286	2654	11	plunge	plunge	VB
13286	2654	12	into	into	IN
13286	2654	13	cold	cold	JJ
13286	2654	14	water	water	NN
13286	2654	15	.	.	.
13286	2655	1	When	when	WRB
13286	2655	2	cool	cool	JJ
13286	2655	3	,	,	,
13286	2655	4	remove	remove	VB
13286	2655	5	meat	meat	NN
13286	2655	6	and	and	CC
13286	2655	7	cut	cut	VBD
13286	2655	8	in	in	IN
13286	2655	9	small	small	JJ
13286	2655	10	squares	square	NNS
13286	2655	11	.	.	.
13286	2656	1	Make	make	VB
13286	2656	2	a	a	DT
13286	2656	3	roux	roux	NN
13286	2656	4	of	of	IN
13286	2656	5	1	1	CD
13286	2656	6	tablespoon	tablespoon	NN
13286	2656	7	Crisco	Crisco	NNP
13286	2656	8	and	and	CC
13286	2656	9	2	2	CD
13286	2656	10	tablespoons	tablespoon	NNS
13286	2656	11	flour	flour	NN
13286	2656	12	cooked	cook	VBN
13286	2656	13	thoroughly	thoroughly	RB
13286	2656	14	;	;	:
13286	2656	15	add	add	VB
13286	2656	16	4	4	CD
13286	2656	17	cloves	clove	NNS
13286	2656	18	,	,	,
13286	2656	19	3	3	CD
13286	2656	20	whole	whole	JJ
13286	2656	21	peppers	pepper	NNS
13286	2656	22	,	,	,
13286	2656	23	small	small	JJ
13286	2656	24	onion	onion	NN
13286	2656	25	,	,	,
13286	2656	26	carrot	carrot	NNP
13286	2656	27	,	,	,
13286	2656	28	2	2	CD
13286	2656	29	bay	bay	NN
13286	2656	30	leaves	leave	NNS
13286	2656	31	,	,	,
13286	2656	32	dash	dash	NN
13286	2656	33	of	of	IN
13286	2656	34	thyme	thyme	NNS
13286	2656	35	,	,	,
13286	2656	36	and	and	CC
13286	2656	37	2	2	CD
13286	2656	38	tablespoons	tablespoon	NNS
13286	2656	39	strong	strong	JJ
13286	2656	40	vinegar	vinegar	NN
13286	2656	41	.	.	.
13286	2657	1	Add	add	VB
13286	2657	2	the	the	DT
13286	2657	3	meat	meat	NN
13286	2657	4	.	.	.
13286	2658	1	Simmer	simmer	NN
13286	2658	2	2	2	CD
13286	2658	3	hours	hour	NNS
13286	2658	4	;	;	:
13286	2658	5	remove	remove	VB
13286	2658	6	into	into	IN
13286	2658	7	deep	deep	JJ
13286	2658	8	dish	dish	NN
13286	2658	9	and	and	CC
13286	2658	10	cover	cover	VB
13286	2658	11	with	with	IN
13286	2658	12	vinaigrette	vinaigrette	NN
13286	2658	13	sauce	sauce	NN
13286	2658	14	,	,	,
13286	2658	15	which	which	WDT
13286	2658	16	is	be	VBZ
13286	2658	17	made	make	VBN
13286	2658	18	with	with	IN
13286	2658	19	1/2	1/2	CD
13286	2658	20	teaspoon	teaspoon	NN
13286	2658	21	salt	salt	NN
13286	2658	22	,	,	,
13286	2658	23	1/4	1/4	CD
13286	2658	24	teaspoon	teaspoon	NN
13286	2658	25	paprika	paprika	NNS
13286	2658	26	,	,	,
13286	2658	27	dash	dash	NNP
13286	2658	28	white	white	JJ
13286	2658	29	pepper	pepper	NN
13286	2658	30	mixed	mix	VBN
13286	2658	31	with	with	IN
13286	2658	32	3	3	CD
13286	2658	33	tablespoons	tablespoon	NNS
13286	2658	34	tarragon	tarragon	NN
13286	2658	35	or	or	CC
13286	2658	36	plain	plain	JJ
13286	2658	37	vinegar	vinegar	NN
13286	2658	38	.	.	.
13286	2659	1	Add	add	VB
13286	2659	2	6	6	CD
13286	2659	3	tablespoons	tablespoon	NNS
13286	2659	4	olive	olive	NN
13286	2659	5	oil	oil	NN
13286	2659	6	,	,	,
13286	2659	7	1	1	CD
13286	2659	8	tablespoon	tablespoon	NN
13286	2659	9	gherkins	gherkin	NNS
13286	2659	10	,	,	,
13286	2659	11	and	and	CC
13286	2659	12	1	1	CD
13286	2659	13	teaspoon	teaspoon	NN
13286	2659	14	each	each	DT
13286	2659	15	chives	chive	NNS
13286	2659	16	and	and	CC
13286	2659	17	parsley	parsley	NN
13286	2659	18	all	all	DT
13286	2659	19	chopped	chop	VBN
13286	2659	20	very	very	RB
13286	2659	21	fine	fine	JJ
13286	2659	22	,	,	,
13286	2659	23	and	and	CC
13286	2659	24	1	1	CD
13286	2659	25	tablespoon	tablespoon	NN
13286	2659	26	minced	mince	VBD
13286	2659	27	green	green	JJ
13286	2659	28	pepper	pepper	NN
13286	2659	29	.	.	.
13286	2660	1	Blend	blend	VB
13286	2660	2	well	well	RB
13286	2660	3	before	before	IN
13286	2660	4	pouring	pour	VBG
13286	2660	5	over	over	IN
13286	2660	6	meat	meat	NN
13286	2660	7	.	.	.
13286	2661	1	This	this	DT
13286	2661	2	may	may	MD
13286	2661	3	be	be	VB
13286	2661	4	served	serve	VBN
13286	2661	5	either	either	CC
13286	2661	6	hot	hot	JJ
13286	2661	7	or	or	CC
13286	2661	8	cold	cold	JJ
13286	2661	9	.	.	.
13286	2662	1	Garnish	garnish	VB
13286	2662	2	with	with	IN
13286	2662	3	cucumber	cucumber	NN
13286	2662	4	pickles	pickle	NNS
13286	2662	5	cut	cut	VBN
13286	2662	6	into	into	IN
13286	2662	7	fan	fan	NN
13286	2662	8	shapes	shape	NNS
13286	2662	9	.	.	.
13286	2663	1	February	February	NNP
13286	2663	2	18	18	CD
13286	2663	3	_	_	NNP
13286	2663	4	*	*	NFP
13286	2663	5	Cheese	Cheese	NNP
13286	2663	6	Canapes	Canapes	NNPS
13286	2663	7	Lamb	Lamb	NNP
13286	2663	8	Chops	Chops	NNPS
13286	2663	9	French	French	NNP
13286	2663	10	Peas	Peas	NNP
13286	2663	11	Baked	Baked	NNP
13286	2663	12	Potatoes	Potatoes	NNP
13286	2663	13	Artichoke	Artichoke	NNP
13286	2663	14	Salad	Salad	NNP
13286	2663	15	Russian	Russian	NNP
13286	2663	16	Charlotte	Charlotte	NNP
13286	2663	17	Preserved	Preserved	NNP
13286	2663	18	Ginger	Ginger	NNP
13286	2663	19	Coffee	Coffee	NNP
13286	2663	20	_	_	NNP
13286	2663	21	_	_	NNP
13286	2663	22	*	*	NFP
13286	2663	23	Cheese	Cheese	NNP
13286	2663	24	Canapes_--8	canapes_--8	NN
13286	2663	25	croutes	croute	VBZ
13286	2663	26	bread	bread	NN
13286	2663	27	,	,	,
13286	2663	28	1/4	1/4	CD
13286	2663	29	pound	pound	NN
13286	2663	30	cheese	cheese	NN
13286	2663	31	,	,	,
13286	2663	32	2	2	CD
13286	2663	33	tablespoons	tablespoon	NNS
13286	2663	34	Crisco	Crisco	NNP
13286	2663	35	,	,	,
13286	2663	36	salt	salt	NN
13286	2663	37	and	and	CC
13286	2663	38	red	red	JJ
13286	2663	39	pepper	pepper	NN
13286	2663	40	to	to	IN
13286	2663	41	taste	taste	NN
13286	2663	42	,	,	,
13286	2663	43	1	1	CD
13286	2663	44	teaspoon	teaspoon	NN
13286	2663	45	mustard	mustard	NN
13286	2663	46	,	,	,
13286	2663	47	and	and	CC
13286	2663	48	1	1	CD
13286	2663	49	dessertspoon	dessertspoon	NN
13286	2663	50	sherry	sherry	NNP
13286	2663	51	.	.	.
13286	2664	1	Cut	cut	VB
13286	2664	2	the	the	DT
13286	2664	3	croutes	croute	NNS
13286	2664	4	of	of	IN
13286	2664	5	bread	bread	NN
13286	2664	6	out	out	IN
13286	2664	7	of	of	IN
13286	2664	8	slices	slice	NNS
13286	2664	9	of	of	IN
13286	2664	10	stale	stale	JJ
13286	2664	11	bread	bread	NN
13286	2664	12	with	with	IN
13286	2664	13	a	a	DT
13286	2664	14	round	round	JJ
13286	2664	15	cutter	cutter	NN
13286	2664	16	2	2	CD
13286	2664	17	inches	inch	NNS
13286	2664	18	across	across	RB
13286	2664	19	.	.	.
13286	2665	1	Fry	fry	PRP
13286	2665	2	the	the	DT
13286	2665	3	bread	bread	NN
13286	2665	4	a	a	DT
13286	2665	5	golden	golden	JJ
13286	2665	6	color	color	NN
13286	2665	7	in	in	IN
13286	2665	8	hot	hot	JJ
13286	2665	9	Crisco	Crisco	NNP
13286	2665	10	.	.	.
13286	2666	1	Cut	cut	VB
13286	2666	2	up	up	RP
13286	2666	3	cheese	cheese	NN
13286	2666	4	;	;	:
13286	2666	5	put	put	VB
13286	2666	6	it	-PRON-	PRP
13286	2666	7	into	into	IN
13286	2666	8	a	a	DT
13286	2666	9	mortar	mortar	NN
13286	2666	10	with	with	IN
13286	2666	11	Crisco	Crisco	NNP
13286	2666	12	,	,	,
13286	2666	13	and	and	CC
13286	2666	14	pound	pound	NN
13286	2666	15	until	until	IN
13286	2666	16	it	-PRON-	PRP
13286	2666	17	becomes	become	VBZ
13286	2666	18	a	a	DT
13286	2666	19	smooth	smooth	JJ
13286	2666	20	paste	paste	NN
13286	2666	21	;	;	:
13286	2666	22	then	then	RB
13286	2666	23	season	season	VB
13286	2666	24	with	with	IN
13286	2666	25	salt	salt	NN
13286	2666	26	and	and	CC
13286	2666	27	red	red	JJ
13286	2666	28	pepper	pepper	NN
13286	2666	29	to	to	IN
13286	2666	30	taste	taste	NN
13286	2666	31	.	.	.
13286	2667	1	Add	add	VB
13286	2667	2	the	the	DT
13286	2667	3	mustard	mustard	NN
13286	2667	4	and	and	CC
13286	2667	5	sherry	sherry	NN
13286	2667	6	.	.	.
13286	2668	1	When	when	WRB
13286	2668	2	all	all	DT
13286	2668	3	ingredients	ingredient	NNS
13286	2668	4	are	be	VBP
13286	2668	5	thoroughly	thoroughly	RB
13286	2668	6	mixed	mix	VBN
13286	2668	7	,	,	,
13286	2668	8	put	put	VBD
13286	2668	9	it	-PRON-	PRP
13286	2668	10	on	on	IN
13286	2668	11	the	the	DT
13286	2668	12	croutes	croute	NNS
13286	2668	13	of	of	IN
13286	2668	14	bread	bread	NN
13286	2668	15	;	;	:
13286	2668	16	place	place	VB
13286	2668	17	them	-PRON-	PRP
13286	2668	18	in	in	IN
13286	2668	19	oven	oven	NN
13286	2668	20	until	until	IN
13286	2668	21	hot	hot	JJ
13286	2668	22	through	through	RB
13286	2668	23	,	,	,
13286	2668	24	then	then	RB
13286	2668	25	serve	serve	VB
13286	2668	26	at	at	IN
13286	2668	27	once	once	RB
13286	2668	28	.	.	.
13286	2669	1	February	February	NNP
13286	2669	2	19	19	CD
13286	2669	3	_	_	NNP
13286	2669	4	*	*	NFP
13286	2669	5	Mulligatawney	Mulligatawney	NNP
13286	2669	6	Soup	Soup	NNP
13286	2669	7	Roast	Roast	NNP
13286	2669	8	Pork	Pork	NNP
13286	2669	9	,	,	,
13286	2669	10	Frozen	Frozen	NNP
13286	2669	11	Apple	Apple	NNP
13286	2669	12	Sauce	Sauce	NNP
13286	2669	13	Potatoes	Potatoes	NNPS
13286	2669	14	Creamed	Creamed	NNP
13286	2669	15	Onions	Onions	NNPS
13286	2669	16	Indian	Indian	NNP
13286	2669	17	Salad	Salad	NNP
13286	2669	18	Toasted	Toasted	NNP
13286	2669	19	Biscuits	Biscuits	NNPS
13286	2669	20	Cheese	Cheese	NNP
13286	2669	21	Mocha	Mocha	NNP
13286	2669	22	Souffle	Souffle	NNP
13286	2669	23	Coffee	Coffee	NNP
13286	2669	24	_	_	NNP
13286	2669	25	_	_	NNP
13286	2669	26	*	*	NFP
13286	2669	27	Mulligatawney	Mulligatawney	NNP
13286	2669	28	Soup_--Saute	Soup_--Saute	NNP
13286	2669	29	in	in	IN
13286	2669	30	1	1	CD
13286	2669	31	tablespoon	tablespoon	NN
13286	2669	32	melted	melt	VBN
13286	2669	33	Crisco	Crisco	NNP
13286	2669	34	,	,	,
13286	2669	35	1	1	CD
13286	2669	36	minced	minced	JJ
13286	2669	37	onion	onion	NN
13286	2669	38	,	,	,
13286	2669	39	1	1	CD
13286	2669	40	tablespoon	tablespoon	NN
13286	2669	41	minced	mince	VBN
13286	2669	42	cooked	cooked	NNP
13286	2669	43	ham	ham	NNP
13286	2669	44	,	,	,
13286	2669	45	3	3	CD
13286	2669	46	cloves	clove	NNS
13286	2669	47	,	,	,
13286	2669	48	1/2	1/2	CD
13286	2669	49	carrot	carrot	NN
13286	2669	50	,	,	,
13286	2669	51	and	and	CC
13286	2669	52	1	1	CD
13286	2669	53	stick	stick	NN
13286	2669	54	celery	celery	NN
13286	2669	55	,	,	,
13286	2669	56	minced	mince	VBD
13286	2669	57	fine	fine	JJ
13286	2669	58	,	,	,
13286	2669	59	1/2	1/2	CD
13286	2669	60	cup	cup	NN
13286	2669	61	cooked	cooked	JJ
13286	2669	62	chicken	chicken	NN
13286	2669	63	cut	cut	VBN
13286	2669	64	in	in	IN
13286	2669	65	dice	dice	NN
13286	2669	66	,	,	,
13286	2669	67	and	and	CC
13286	2669	68	3	3	CD
13286	2669	69	pints	pint	NNS
13286	2669	70	of	of	IN
13286	2669	71	chicken	chicken	NN
13286	2669	72	stock	stock	NN
13286	2669	73	.	.	.
13286	2670	1	Cook	Cook	NNP
13286	2670	2	fifteen	fifteen	CD
13286	2670	3	minutes	minute	NNS
13286	2670	4	,	,	,
13286	2670	5	add	add	VB
13286	2670	6	1/2	1/2	CD
13286	2670	7	a	a	DT
13286	2670	8	green	green	JJ
13286	2670	9	apple	apple	NN
13286	2670	10	,	,	,
13286	2670	11	diced	dice	VBN
13286	2670	12	,	,	,
13286	2670	13	1/2	1/2	CD
13286	2670	14	cup	cup	NN
13286	2670	15	stewed	stew	VBN
13286	2670	16	or	or	CC
13286	2670	17	canned	can	VBN
13286	2670	18	tomatoes	tomato	NNS
13286	2670	19	,	,	,
13286	2670	20	1	1	CD
13286	2670	21	teaspoon	teaspoon	NN
13286	2670	22	tomato	tomato	NNP
13286	2670	23	catsup	catsup	NNP
13286	2670	24	,	,	,
13286	2670	25	1	1	CD
13286	2670	26	teaspoon	teaspoon	NN
13286	2670	27	curry	curry	NN
13286	2670	28	powder	powder	NN
13286	2670	29	,	,	,
13286	2670	30	2	2	CD
13286	2670	31	tablespoons	tablespoon	NNS
13286	2670	32	boiled	boil	VBN
13286	2670	33	rice	rice	NN
13286	2670	34	,	,	,
13286	2670	35	1	1	CD
13286	2670	36	teaspoon	teaspoon	NN
13286	2670	37	salt	salt	NN
13286	2670	38	,	,	,
13286	2670	39	and	and	CC
13286	2670	40	2	2	CD
13286	2670	41	drops	drop	NNS
13286	2670	42	Tabasco	Tabasco	NNP
13286	2670	43	sauce	sauce	NN
13286	2670	44	.	.	.
13286	2671	1	Simmer	simmer	NN
13286	2671	2	1/2	1/2	CD
13286	2671	3	hour	hour	NN
13286	2671	4	and	and	CC
13286	2671	5	serve	serve	VB
13286	2671	6	with	with	IN
13286	2671	7	or	or	CC
13286	2671	8	without	without	IN
13286	2671	9	thin	thin	JJ
13286	2671	10	slices	slice	NNS
13286	2671	11	of	of	IN
13286	2671	12	lemon	lemon	NN
13286	2671	13	cut	cut	VBN
13286	2671	14	in	in	IN
13286	2671	15	quarters	quarter	NNS
13286	2671	16	.	.	.
13286	2672	1	February	February	NNP
13286	2672	2	20	20	CD
13286	2672	3	_	_	NNP
13286	2672	4	*	*	NFP
13286	2672	5	Onion	Onion	NNP
13286	2672	6	Cocktail	Cocktail	NNP
13286	2672	7	Halibut	Halibut	NNP
13286	2672	8	,	,	,
13286	2672	9	a	a	DT
13286	2672	10	la	la	FW
13286	2672	11	Martin	Martin	NNP
13286	2672	12	Roast	Roast	NNP
13286	2672	13	Mutton	Mutton	NNP
13286	2672	14	,	,	,
13286	2672	15	Currant	Currant	NNP
13286	2672	16	Mint	Mint	NNP
13286	2672	17	Sauce	Sauce	NNP
13286	2672	18	Okra	Okra	NNP
13286	2672	19	and	and	CC
13286	2672	20	Tomatoes	Tomatoes	NNP
13286	2672	21	Cucumber	Cucumber	NNP
13286	2672	22	Jelly	Jelly	NNP
13286	2672	23	Salad	Salad	NNP
13286	2672	24	Spanish	Spanish	NNP
13286	2672	25	Cream	Cream	NNP
13286	2672	26	Coffee	Coffee	NNP
13286	2672	27	_	_	NNP
13286	2672	28	_	_	NNP
13286	2672	29	*	*	NFP
13286	2672	30	Onion	Onion	NNP
13286	2672	31	Cocktail_--2	cocktail_--2	NN
13286	2672	32	cups	cup	NNS
13286	2672	33	diced	dice	VBD
13286	2672	34	apples	apple	NNS
13286	2672	35	,	,	,
13286	2672	36	1	1	CD
13286	2672	37	cup	cup	NN
13286	2672	38	diced	dice	VBN
13286	2672	39	onions	onion	NNS
13286	2672	40	,	,	,
13286	2672	41	1	1	CD
13286	2672	42	cup	cup	NN
13286	2672	43	seeded	seeded	JJ
13286	2672	44	raisins	raisin	NNS
13286	2672	45	.	.	.
13286	2673	1	Fill	fill	VB
13286	2673	2	cocktail	cocktail	NN
13286	2673	3	glasses	glass	NNS
13286	2673	4	with	with	IN
13286	2673	5	onions	onion	NNS
13286	2673	6	,	,	,
13286	2673	7	apples	apple	NNS
13286	2673	8	,	,	,
13286	2673	9	raisins	raisin	NNS
13286	2673	10	,	,	,
13286	2673	11	pour	pour	VBP
13286	2673	12	over	over	IN
13286	2673	13	a	a	DT
13286	2673	14	sour	sour	JJ
13286	2673	15	dressing	dressing	NN
13286	2673	16	made	make	VBN
13286	2673	17	as	as	IN
13286	2673	18	follows	follow	VBZ
13286	2673	19	:	:	:
13286	2673	20	1/4	1/4	CD
13286	2673	21	cup	cup	NN
13286	2673	22	each	each	DT
13286	2673	23	of	of	IN
13286	2673	24	vinegar	vinegar	NN
13286	2673	25	and	and	CC
13286	2673	26	water	water	NN
13286	2673	27	,	,	,
13286	2673	28	1	1	CD
13286	2673	29	tablespoon	tablespoon	NN
13286	2673	30	Crisco	Crisco	NNP
13286	2673	31	,	,	,
13286	2673	32	salt	salt	NN
13286	2673	33	and	and	CC
13286	2673	34	red	red	JJ
13286	2673	35	pepper	pepper	NN
13286	2673	36	to	to	IN
13286	2673	37	taste	taste	NN
13286	2673	38	,	,	,
13286	2673	39	and	and	CC
13286	2673	40	2	2	CD
13286	2673	41	teaspoons	teaspoon	NNS
13286	2673	42	sugar	sugar	NN
13286	2673	43	.	.	.
13286	2674	1	Place	place	NN
13286	2674	2	in	in	IN
13286	2674	3	small	small	JJ
13286	2674	4	saucepan	saucepan	NN
13286	2674	5	over	over	IN
13286	2674	6	fire	fire	NN
13286	2674	7	until	until	IN
13286	2674	8	Crisco	Crisco	NNP
13286	2674	9	melts	melt	NNS
13286	2674	10	,	,	,
13286	2674	11	then	then	RB
13286	2674	12	stir	stir	VB
13286	2674	13	in	in	RP
13286	2674	14	well	well	RB
13286	2674	15	beaten	beat	VBN
13286	2674	16	yolks	yolk	NNS
13286	2674	17	of	of	IN
13286	2674	18	2	2	CD
13286	2674	19	eggs	egg	NNS
13286	2674	20	,	,	,
13286	2674	21	stirring	stir	VBG
13286	2674	22	constantly	constantly	RB
13286	2674	23	until	until	IN
13286	2674	24	thick	thick	JJ
13286	2674	25	.	.	.
13286	2675	1	Place	place	NN
13286	2675	2	in	in	IN
13286	2675	3	ice	ice	NN
13286	2675	4	box	box	NN
13286	2675	5	to	to	IN
13286	2675	6	cool	cool	JJ
13286	2675	7	before	before	IN
13286	2675	8	using	use	VBG
13286	2675	9	.	.	.
13286	2676	1	February	February	NNP
13286	2676	2	21	21	CD
13286	2676	3	_	_	NNP
13286	2676	4	Boiled	Boiled	NNP
13286	2676	5	Halibut	Halibut	NNP
13286	2676	6	,	,	,
13286	2676	7	Anchovy	Anchovy	NNP
13286	2676	8	Butter	Butter	NNP
13286	2676	9	Pigeons	Pigeons	NNPS
13286	2676	10	,	,	,
13286	2676	11	a	a	DT
13286	2676	12	la	la	NNP
13286	2676	13	Chasseur	Chasseur	NNP
13286	2676	14	Griddled	Griddled	NNP
13286	2676	15	White	White	NNP
13286	2676	16	Potatoes	Potatoes	NNPS
13286	2676	17	*	*	NFP
13286	2676	18	Stewed	stew	VBD
13286	2676	19	Lettuce	lettuce	NN
13286	2676	20	Oyster	Oyster	NNP
13286	2676	21	Salad	Salad	NNP
13286	2676	22	Cheese	Cheese	NNP
13286	2676	23	Relish	Relish	NNP
13286	2676	24	Pineapple	Pineapple	NNP
13286	2676	25	Cream	Cream	NNP
13286	2676	26	Coffee	Coffee	NNP
13286	2676	27	_	_	NNP
13286	2676	28	_	_	NNP
13286	2676	29	*	*	NFP
13286	2676	30	Stewed	stew	VBN
13286	2676	31	Lettuce_--Wash	Lettuce_--Wash	VBG
13286	2676	32	the	the	DT
13286	2676	33	desired	desire	VBN
13286	2676	34	number	number	NN
13286	2676	35	of	of	IN
13286	2676	36	heads	head	NNS
13286	2676	37	of	of	IN
13286	2676	38	lettuce	lettuce	NN
13286	2676	39	,	,	,
13286	2676	40	cutting	cut	VBG
13286	2676	41	off	off	RP
13286	2676	42	the	the	DT
13286	2676	43	stalks	stalk	NNS
13286	2676	44	at	at	IN
13286	2676	45	the	the	DT
13286	2676	46	roots	root	NNS
13286	2676	47	,	,	,
13286	2676	48	and	and	CC
13286	2676	49	put	put	VBD
13286	2676	50	into	into	IN
13286	2676	51	a	a	DT
13286	2676	52	saucepan	saucepan	NN
13286	2676	53	with	with	IN
13286	2676	54	1	1	CD
13286	2676	55	onion	onion	NN
13286	2676	56	sliced	slice	VBN
13286	2676	57	,	,	,
13286	2676	58	1	1	CD
13286	2676	59	tablespoon	tablespoon	NN
13286	2676	60	Crisco	Crisco	NNP
13286	2676	61	,	,	,
13286	2676	62	1	1	CD
13286	2676	63	tablespoon	tablespoon	NN
13286	2676	64	chopped	chop	VBD
13286	2676	65	parsley	parsley	NN
13286	2676	66	,	,	,
13286	2676	67	and	and	CC
13286	2676	68	salt	salt	NN
13286	2676	69	and	and	CC
13286	2676	70	pepper	pepper	NN
13286	2676	71	to	to	TO
13286	2676	72	taste	taste	VB
13286	2676	73	,	,	,
13286	2676	74	with	with	IN
13286	2676	75	a	a	DT
13286	2676	76	very	very	RB
13286	2676	77	little	little	JJ
13286	2676	78	water	water	NN
13286	2676	79	,	,	,
13286	2676	80	to	to	TO
13286	2676	81	cook	cook	VB
13286	2676	82	slowly	slowly	RB
13286	2676	83	for	for	IN
13286	2676	84	2	2	CD
13286	2676	85	hours	hour	NNS
13286	2676	86	.	.	.
13286	2677	1	By	by	IN
13286	2677	2	this	this	DT
13286	2677	3	time	time	NN
13286	2677	4	the	the	DT
13286	2677	5	water	water	NN
13286	2677	6	should	should	MD
13286	2677	7	have	have	VB
13286	2677	8	pretty	pretty	RB
13286	2677	9	well	well	RB
13286	2677	10	cooked	cook	VBN
13286	2677	11	away	away	RB
13286	2677	12	,	,	,
13286	2677	13	leaving	leave	VBG
13286	2677	14	the	the	DT
13286	2677	15	lettuce	lettuce	NN
13286	2677	16	fairly	fairly	RB
13286	2677	17	dry	dry	JJ
13286	2677	18	.	.	.
13286	2678	1	Remove	remove	VB
13286	2678	2	from	from	IN
13286	2678	3	it	-PRON-	PRP
13286	2678	4	the	the	DT
13286	2678	5	onion	onion	NN
13286	2678	6	and	and	CC
13286	2678	7	parsley	parsley	NN
13286	2678	8	,	,	,
13286	2678	9	put	put	VBD
13286	2678	10	into	into	IN
13286	2678	11	a	a	DT
13286	2678	12	dish	dish	NN
13286	2678	13	,	,	,
13286	2678	14	dress	dress	VB
13286	2678	15	well	well	RB
13286	2678	16	with	with	IN
13286	2678	17	melted	melted	JJ
13286	2678	18	butter	butter	NN
13286	2678	19	and	and	CC
13286	2678	20	send	send	VB
13286	2678	21	to	to	TO
13286	2678	22	table	table	NN
13286	2678	23	hot	hot	JJ
13286	2678	24	.	.	.
13286	2679	1	Washington	Washington	NNP
13286	2679	2	's	's	POS
13286	2679	3	Birthday	Birthday	NNP
13286	2679	4	February	February	NNP
13286	2679	5	22	22	CD
13286	2679	6	_	_	NNP
13286	2679	7	Cherry	Cherry	NNP
13286	2679	8	Cocktail	Cocktail	NNP
13286	2679	9	Olives	Olives	NNPS
13286	2679	10	Salted	salt	VBD
13286	2679	11	Nuts	Nuts	NNP
13286	2679	12	Oyster	Oyster	NNP
13286	2679	13	Soup	Soup	NNP
13286	2679	14	Fried	Fried	NNP
13286	2679	15	Chicken	Chicken	NNP
13286	2679	16	,	,	,
13286	2679	17	Cream	Cream	NNP
13286	2679	18	Gravy	Gravy	NNP
13286	2679	19	Peas	Peas	NNP
13286	2679	20	Sweet	Sweet	NNP
13286	2679	21	Potatoes	Potatoes	NNP
13286	2679	22	White	White	NNP
13286	2679	23	Grape	Grape	NNP
13286	2679	24	Salad	Salad	NNP
13286	2679	25	Beaten	Beaten	NNP
13286	2679	26	Biscuits	Biscuits	NNPS
13286	2679	27	*	*	NFP
13286	2679	28	Washington	Washington	NNP
13286	2679	29	Pie	Pie	NNP
13286	2679	30	Martha	Martha	NNP
13286	2679	31	Washington	Washington	NNP
13286	2679	32	Fruit	Fruit	NNP
13286	2679	33	Cake	Cake	NNP
13286	2679	34	Fruit	Fruit	NNP
13286	2679	35	Punch	Punch	NNP
13286	2679	36	Coffee	Coffee	NNP
13286	2679	37	_	_	NNP
13286	2679	38	_	_	NNP
13286	2679	39	*	*	NFP
13286	2679	40	Washington	Washington	NNP
13286	2679	41	Pie_--3/4	pie_--3/4	JJ
13286	2679	42	cup	cup	NNP
13286	2679	43	sugar	sugar	NN
13286	2679	44	,	,	,
13286	2679	45	1	1	CD
13286	2679	46	tablespoon	tablespoon	NN
13286	2679	47	Crisco	Crisco	NNP
13286	2679	48	;	;	:
13286	2679	49	beat	beat	VBN
13286	2679	50	together	together	RB
13286	2679	51	thoroughly	thoroughly	RB
13286	2679	52	;	;	:
13286	2679	53	add	add	VB
13286	2679	54	1/2	1/2	CD
13286	2679	55	cup	cup	NN
13286	2679	56	sweet	sweet	JJ
13286	2679	57	milk	milk	NN
13286	2679	58	,	,	,
13286	2679	59	2	2	CD
13286	2679	60	cups	cup	NNS
13286	2679	61	flour	flour	NN
13286	2679	62	,	,	,
13286	2679	63	2	2	CD
13286	2679	64	beaten	beat	VBN
13286	2679	65	eggs	egg	NNS
13286	2679	66	,	,	,
13286	2679	67	2	2	CD
13286	2679	68	teaspoons	teaspoon	NNS
13286	2679	69	baking	bake	VBG
13286	2679	70	powder	powder	NN
13286	2679	71	,	,	,
13286	2679	72	1	1	CD
13286	2679	73	teaspoon	teaspoon	NN
13286	2679	74	lemon	lemon	NN
13286	2679	75	;	;	:
13286	2679	76	make	make	VB
13286	2679	77	into	into	IN
13286	2679	78	3	3	CD
13286	2679	79	cakes	cake	NNS
13286	2679	80	and	and	CC
13286	2679	81	put	put	VBD
13286	2679	82	jelly	jelly	RB
13286	2679	83	or	or	CC
13286	2679	84	custard	custard	NN
13286	2679	85	between	between	IN
13286	2679	86	.	.	.
13286	2680	1	February	February	NNP
13286	2680	2	23	23	CD
13286	2680	3	_	_	NNP
13286	2680	4	Red	Red	NNP
13286	2680	5	Cabbage	Cabbage	NNP
13286	2680	6	Soup	Soup	NNP
13286	2680	7	*	*	NFP
13286	2680	8	Broiled	broil	VBD
13286	2680	9	Kidneys	Kidneys	NNP
13286	2680	10	with	with	IN
13286	2680	11	Green	Green	NNP
13286	2680	12	Peppers	Peppers	NNPS
13286	2680	13	French	French	NNP
13286	2680	14	Peas	Peas	NNP
13286	2680	15	Fried	Fried	NNP
13286	2680	16	Bananas	Bananas	NNP
13286	2680	17	Grapefruit	Grapefruit	NNP
13286	2680	18	and	and	CC
13286	2680	19	White	White	NNP
13286	2680	20	Grape	Grape	NNP
13286	2680	21	Salad	Salad	NNP
13286	2680	22	Cheese	Cheese	NNP
13286	2680	23	Balls	Balls	NNPS
13286	2680	24	Russian	russian	JJ
13286	2680	25	Jelly	Jelly	NNP
13286	2680	26	Coffee	Coffee	NNP
13286	2680	27	_	_	NNP
13286	2680	28	_	_	NNP
13286	2680	29	*	*	NFP
13286	2680	30	Broiled	broil	VBD
13286	2680	31	Kidneys	Kidneys	NNP
13286	2680	32	with	with	IN
13286	2680	33	Green	Green	NNP
13286	2680	34	Peppers_--Split	Peppers_--Split	NNP
13286	2680	35	some	some	DT
13286	2680	36	fine	fine	JJ
13286	2680	37	beef	beef	NN
13286	2680	38	kidneys	kidney	NNS
13286	2680	39	,	,	,
13286	2680	40	remove	remove	VB
13286	2680	41	the	the	DT
13286	2680	42	outer	outer	JJ
13286	2680	43	skin	skin	NN
13286	2680	44	and	and	CC
13286	2680	45	sinews	sinew	NNS
13286	2680	46	,	,	,
13286	2680	47	and	and	CC
13286	2680	48	wipe	wipe	NN
13286	2680	49	well	well	RB
13286	2680	50	.	.	.
13286	2681	1	Sprinkle	sprinkle	VB
13286	2681	2	the	the	DT
13286	2681	3	kidneys	kidney	NNS
13286	2681	4	with	with	IN
13286	2681	5	pepper	pepper	NN
13286	2681	6	and	and	CC
13286	2681	7	salt	salt	NN
13286	2681	8	,	,	,
13286	2681	9	and	and	CC
13286	2681	10	let	let	VB
13286	2681	11	stand	stand	VB
13286	2681	12	for	for	IN
13286	2681	13	an	an	DT
13286	2681	14	hour	hour	NN
13286	2681	15	or	or	CC
13286	2681	16	more	more	JJR
13286	2681	17	.	.	.
13286	2682	1	Dip	dip	VB
13286	2682	2	them	-PRON-	PRP
13286	2682	3	then	then	RB
13286	2682	4	,	,	,
13286	2682	5	into	into	IN
13286	2682	6	melted	melt	VBN
13286	2682	7	Crisco	Crisco	NNP
13286	2682	8	and	and	CC
13286	2682	9	broil	broil	VB
13286	2682	10	over	over	RP
13286	2682	11	a	a	DT
13286	2682	12	clear	clear	JJ
13286	2682	13	fire	fire	NN
13286	2682	14	.	.	.
13286	2683	1	Meanwhile	meanwhile	RB
13286	2683	2	,	,	,
13286	2683	3	chop	chop	VB
13286	2683	4	2	2	CD
13286	2683	5	green	green	JJ
13286	2683	6	peppers	pepper	NNS
13286	2683	7	,	,	,
13286	2683	8	freed	free	VBN
13286	2683	9	from	from	IN
13286	2683	10	their	-PRON-	PRP$
13286	2683	11	seeds	seed	NNS
13286	2683	12	,	,	,
13286	2683	13	and	and	CC
13286	2683	14	fry	fry	VB
13286	2683	15	with	with	IN
13286	2683	16	1/2	1/2	CD
13286	2683	17	a	a	DT
13286	2683	18	teaspoon	teaspoon	NN
13286	2683	19	chopped	chop	VBN
13286	2683	20	onion	onion	NN
13286	2683	21	and	and	CC
13286	2683	22	1	1	CD
13286	2683	23	tablespoon	tablespoon	NN
13286	2683	24	chopped	chop	VBD
13286	2683	25	parsley	parsley	NN
13286	2683	26	in	in	IN
13286	2683	27	Crisco	Crisco	NNP
13286	2683	28	till	till	IN
13286	2683	29	the	the	DT
13286	2683	30	pepper	pepper	NN
13286	2683	31	is	be	VBZ
13286	2683	32	quite	quite	RB
13286	2683	33	done	do	VBN
13286	2683	34	,	,	,
13286	2683	35	having	have	VBG
13286	2683	36	no	no	DT
13286	2683	37	more	more	JJR
13286	2683	38	moisture	moisture	NN
13286	2683	39	,	,	,
13286	2683	40	or	or	CC
13286	2683	41	Crisco	Crisco	NNP
13286	2683	42	that	that	WDT
13286	2683	43	is	be	VBZ
13286	2683	44	in	in	IN
13286	2683	45	the	the	DT
13286	2683	46	pan	pan	NN
13286	2683	47	,	,	,
13286	2683	48	than	than	IN
13286	2683	49	is	be	VBZ
13286	2683	50	necessary	necessary	JJ
13286	2683	51	to	to	TO
13286	2683	52	cook	cook	VB
13286	2683	53	the	the	DT
13286	2683	54	green	green	JJ
13286	2683	55	peppers	pepper	NNS
13286	2683	56	.	.	.
13286	2684	1	Dish	dish	VB
13286	2684	2	the	the	DT
13286	2684	3	kidneys	kidney	NNS
13286	2684	4	and	and	CC
13286	2684	5	surround	surround	VB
13286	2684	6	with	with	IN
13286	2684	7	the	the	DT
13286	2684	8	sauce	sauce	NN
13286	2684	9	of	of	IN
13286	2684	10	green	green	JJ
13286	2684	11	peppers	pepper	NNS
13286	2684	12	.	.	.
13286	2685	1	Vegetarian	Vegetarian	NNP
13286	2685	2	February	February	NNP
13286	2685	3	24	24	CD
13286	2685	4	_	_	NNP
13286	2685	5	Cream	Cream	NNP
13286	2685	6	of	of	IN
13286	2685	7	Celery	Celery	NNP
13286	2685	8	Soup	Soup	NNP
13286	2685	9	*	*	NFP
13286	2685	10	Mock	Mock	NNP
13286	2685	11	Veal	Veal	NNP
13286	2685	12	Roast	Roast	NNP
13286	2685	13	Stewed	stew	VBD
13286	2685	14	Turnips	Turnips	NNP
13286	2685	15	Asparagus	Asparagus	NNP
13286	2685	16	Salad	Salad	NNP
13286	2685	17	Cheese	Cheese	NNP
13286	2685	18	Crackers	Crackers	NNPS
13286	2685	19	Apple	Apple	NNP
13286	2685	20	Pie	Pie	NNP
13286	2685	21	Coffee	Coffee	NNP
13286	2685	22	_	_	NNP
13286	2685	23	_	_	NNP
13286	2685	24	*	*	NFP
13286	2685	25	Mock	Mock	NNP
13286	2685	26	Veal	Veal	NNP
13286	2685	27	Roast_--1/2	Roast_--1/2	NNP
13286	2685	28	pint	pint	NN
13286	2685	29	shelled	shell	VBD
13286	2685	30	roasted	roast	VBN
13286	2685	31	peanuts	peanut	NNS
13286	2685	32	,	,	,
13286	2685	33	1/2	1/2	CD
13286	2685	34	pint	pint	NN
13286	2685	35	lentils	lentil	NNS
13286	2685	36	,	,	,
13286	2685	37	2	2	CD
13286	2685	38	tablespoons	tablespoon	NNS
13286	2685	39	melted	melt	VBD
13286	2685	40	Crisco	Crisco	NNP
13286	2685	41	,	,	,
13286	2685	42	1/2	1/2	CD
13286	2685	43	pint	pint	NN
13286	2685	44	toasted	toasted	JJ
13286	2685	45	breadcrumbs	breadcrumb	NNS
13286	2685	46	,	,	,
13286	2685	47	milk	milk	NN
13286	2685	48	,	,	,
13286	2685	49	pepper	pepper	NN
13286	2685	50	and	and	CC
13286	2685	51	salt	salt	NN
13286	2685	52	to	to	IN
13286	2685	53	taste	taste	NN
13286	2685	54	.	.	.
13286	2686	1	Soak	soak	VB
13286	2686	2	the	the	DT
13286	2686	3	lentils	lentil	NNS
13286	2686	4	over	over	IN
13286	2686	5	night	night	NN
13286	2686	6	;	;	:
13286	2686	7	drain	drain	VB
13286	2686	8	,	,	,
13286	2686	9	bring	bring	VB
13286	2686	10	them	-PRON-	PRP
13286	2686	11	to	to	IN
13286	2686	12	a	a	DT
13286	2686	13	boil	boil	NN
13286	2686	14	;	;	:
13286	2686	15	throw	throw	VB
13286	2686	16	away	away	RP
13286	2686	17	water	water	NN
13286	2686	18	;	;	:
13286	2686	19	cover	cover	VB
13286	2686	20	with	with	IN
13286	2686	21	fresh	fresh	JJ
13286	2686	22	water	water	NN
13286	2686	23	and	and	CC
13286	2686	24	boil	boil	VB
13286	2686	25	until	until	IN
13286	2686	26	tender	tender	NN
13286	2686	27	;	;	:
13286	2686	28	drain	drain	VB
13286	2686	29	again	again	RB
13286	2686	30	;	;	:
13286	2686	31	press	press	VB
13286	2686	32	them	-PRON-	PRP
13286	2686	33	through	through	IN
13286	2686	34	a	a	DT
13286	2686	35	colander	colander	NN
13286	2686	36	.	.	.
13286	2687	1	Add	add	VB
13286	2687	2	nuts	nut	NNS
13286	2687	3	,	,	,
13286	2687	4	chopped	chopped	JJ
13286	2687	5	or	or	CC
13286	2687	6	ground	ground	NN
13286	2687	7	,	,	,
13286	2687	8	melted	melt	VBN
13286	2687	9	Crisco	Crisco	NNP
13286	2687	10	,	,	,
13286	2687	11	breadcrumbs	breadcrumb	NNS
13286	2687	12	and	and	CC
13286	2687	13	seasoning	seasoning	NN
13286	2687	14	,	,	,
13286	2687	15	with	with	IN
13286	2687	16	sufficient	sufficient	JJ
13286	2687	17	milk	milk	NN
13286	2687	18	to	to	TO
13286	2687	19	make	make	VB
13286	2687	20	it	-PRON-	PRP
13286	2687	21	the	the	DT
13286	2687	22	consistency	consistency	NN
13286	2687	23	of	of	IN
13286	2687	24	mush	mush	NN
13286	2687	25	.	.	.
13286	2688	1	Pour	pour	VB
13286	2688	2	into	into	IN
13286	2688	3	baking	baking	NN
13286	2688	4	dish	dish	NN
13286	2688	5	and	and	CC
13286	2688	6	bake	bake	NN
13286	2688	7	in	in	RP
13286	2688	8	a	a	DT
13286	2688	9	moderate	moderate	JJ
13286	2688	10	oven	oven	JJ
13286	2688	11	1	1	CD
13286	2688	12	hour	hour	NN
13286	2688	13	.	.	.
13286	2689	1	Beans	bean	NNS
13286	2689	2	or	or	CC
13286	2689	3	peas	pea	NNS
13286	2689	4	may	may	MD
13286	2689	5	be	be	VB
13286	2689	6	substituted	substitute	VBN
13286	2689	7	for	for	IN
13286	2689	8	lentils	lentil	NNS
13286	2689	9	.	.	.
13286	2690	1	February	February	NNP
13286	2690	2	25	25	CD
13286	2690	3	_	_	NNP
13286	2690	4	Clam	Clam	NNP
13286	2690	5	Broth	Broth	NNP
13286	2690	6	with	with	IN
13286	2690	7	Whipped	Whipped	NNP
13286	2690	8	Cream	Cream	NNP
13286	2690	9	Boiled	Boiled	NNP
13286	2690	10	Fish	Fish	NNP
13286	2690	11	Dressed	Dressed	NNP
13286	2690	12	Cucumbers	Cucumbers	NNPS
13286	2690	13	Panned	pan	VBD
13286	2690	14	Chicken	Chicken	NNP
13286	2690	15	Riced	rice	VBD
13286	2690	16	Potatoes	Potatoes	NNP
13286	2690	17	*	*	NFP
13286	2690	18	Stuffed	Stuffed	NNP
13286	2690	19	Green	Green	NNP
13286	2690	20	Peppers	Peppers	NNPS
13286	2690	21	Celery	Celery	NNP
13286	2690	22	and	and	CC
13286	2690	23	Lettuce	Lettuce	NNP
13286	2690	24	Salad	Salad	NNP
13286	2690	25	Caramel	Caramel	NNP
13286	2690	26	Rice	Rice	NNP
13286	2690	27	Pudding	Pudding	NNP
13286	2690	28	Coffee	Coffee	NNP
13286	2690	29	_	_	NNP
13286	2690	30	_	_	NNP
13286	2690	31	*	*	NFP
13286	2690	32	Stuffed	Stuffed	NNP
13286	2690	33	Green	Green	NNP
13286	2690	34	Peppers_--6	peppers_--6	VB
13286	2690	35	large	large	JJ
13286	2690	36	green	green	JJ
13286	2690	37	peppers	pepper	NNS
13286	2690	38	,	,	,
13286	2690	39	1	1	CD
13286	2690	40	pint	pint	NN
13286	2690	41	boiled	boil	VBN
13286	2690	42	rice	rice	NN
13286	2690	43	,	,	,
13286	2690	44	1	1	CD
13286	2690	45	tomato	tomato	NNP
13286	2690	46	,	,	,
13286	2690	47	1	1	CD
13286	2690	48	tablespoon	tablespoon	NN
13286	2690	49	Crisco	Crisco	NNP
13286	2690	50	,	,	,
13286	2690	51	1	1	CD
13286	2690	52	medium	medium	JJ
13286	2690	53	-	-	HYPH
13286	2690	54	sized	sized	JJ
13286	2690	55	onion	onion	NN
13286	2690	56	,	,	,
13286	2690	57	and	and	CC
13286	2690	58	1	1	CD
13286	2690	59	teaspoon	teaspoon	NN
13286	2690	60	salt	salt	NN
13286	2690	61	.	.	.
13286	2691	1	Cut	cut	VB
13286	2691	2	the	the	DT
13286	2691	3	tops	top	NNS
13286	2691	4	from	from	IN
13286	2691	5	peppers	pepper	NNS
13286	2691	6	and	and	CC
13286	2691	7	remove	remove	VB
13286	2691	8	seeds	seed	NNS
13286	2691	9	.	.	.
13286	2692	1	Add	add	VB
13286	2692	2	to	to	TO
13286	2692	3	rice	rice	VB
13286	2692	4	the	the	DT
13286	2692	5	onion	onion	NN
13286	2692	6	and	and	CC
13286	2692	7	tomato	tomato	NNP
13286	2692	8	,	,	,
13286	2692	9	chopped	chopped	JJ
13286	2692	10	and	and	CC
13286	2692	11	salt	salt	NN
13286	2692	12	.	.	.
13286	2693	1	Wash	wash	NN
13286	2693	2	peppers	pepper	NNS
13286	2693	3	,	,	,
13286	2693	4	stuff	stuff	VB
13286	2693	5	them	-PRON-	PRP
13286	2693	6	with	with	IN
13286	2693	7	boiled	boil	VBN
13286	2693	8	rice	rice	NN
13286	2693	9	,	,	,
13286	2693	10	put	put	VBN
13286	2693	11	on	on	RP
13286	2693	12	tops	top	NNS
13286	2693	13	and	and	CC
13286	2693	14	stand	stand	VB
13286	2693	15	them	-PRON-	PRP
13286	2693	16	in	in	IN
13286	2693	17	a	a	DT
13286	2693	18	baking	baking	NN
13286	2693	19	pan	pan	NN
13286	2693	20	.	.	.
13286	2694	1	Cover	cover	NN
13286	2694	2	bottom	bottom	NN
13286	2694	3	of	of	IN
13286	2694	4	baking	baking	NN
13286	2694	5	pan	pan	VBP
13286	2694	6	with	with	IN
13286	2694	7	a	a	DT
13286	2694	8	little	little	JJ
13286	2694	9	water	water	NN
13286	2694	10	;	;	:
13286	2694	11	add	add	VB
13286	2694	12	to	to	IN
13286	2694	13	it	-PRON-	PRP
13286	2694	14	the	the	DT
13286	2694	15	Crisco	Crisco	NNP
13286	2694	16	.	.	.
13286	2695	1	Bake	bake	VB
13286	2695	2	in	in	RP
13286	2695	3	a	a	DT
13286	2695	4	quick	quick	JJ
13286	2695	5	oven	oven	JJ
13286	2695	6	20	20	CD
13286	2695	7	minutes	minute	NNS
13286	2695	8	,	,	,
13286	2695	9	basting	baste	VBG
13286	2695	10	2	2	CD
13286	2695	11	or	or	CC
13286	2695	12	3	3	CD
13286	2695	13	times	time	NNS
13286	2695	14	.	.	.
13286	2696	1	February	February	NNP
13286	2696	2	26	26	CD
13286	2696	3	_	_	NNP
13286	2696	4	Cream	Cream	NNP
13286	2696	5	of	of	IN
13286	2696	6	Beet	Beet	NNP
13286	2696	7	Soup	Soup	NNP
13286	2696	8	Pork	Pork	NNP
13286	2696	9	Tenderloins	Tenderloins	NNPS
13286	2696	10	,	,	,
13286	2696	11	Apple	Apple	NNP
13286	2696	12	Sauce	Sauce	NNP
13286	2696	13	Baked	Baked	NNP
13286	2696	14	and	and	CC
13286	2696	15	Glazed	Glazed	NNP
13286	2696	16	Potatoes	Potatoes	NNP
13286	2696	17	Buttered	butter	VBD
13286	2696	18	Parsnips	Parsnips	NNPS
13286	2696	19	*	*	NFP
13286	2696	20	Raisin	Raisin	NNP
13286	2696	21	Pudding	Pudding	NNP
13286	2696	22	,	,	,
13286	2696	23	Liquid	Liquid	NNP
13286	2696	24	Sauce	Sauce	NNP
13286	2696	25	Coffee	Coffee	NNP
13286	2696	26	_	_	NNP
13286	2696	27	_	_	NNP
13286	2696	28	*	*	NFP
13286	2696	29	Raisin	Raisin	NNP
13286	2696	30	Pudding_--Wash	pudding_--wash	NN
13286	2696	31	and	and	CC
13286	2696	32	dry	dry	JJ
13286	2696	33	1	1	CD
13286	2696	34	pound	pound	NN
13286	2696	35	Sultana	Sultana	NNP
13286	2696	36	raisins	raisin	VBZ
13286	2696	37	;	;	:
13286	2696	38	Crisco	Crisco	NNP
13286	2696	39	a	a	DT
13286	2696	40	pudding	pudding	JJ
13286	2696	41	dish	dish	NN
13286	2696	42	;	;	:
13286	2696	43	put	put	VBN
13286	2696	44	in	in	RP
13286	2696	45	a	a	DT
13286	2696	46	layer	layer	NN
13286	2696	47	of	of	IN
13286	2696	48	boiled	boil	VBN
13286	2696	49	rice	rice	NN
13286	2696	50	,	,	,
13286	2696	51	over	over	IN
13286	2696	52	it	-PRON-	PRP
13286	2696	53	a	a	DT
13286	2696	54	layer	layer	NN
13286	2696	55	of	of	IN
13286	2696	56	raisins	raisin	NNS
13286	2696	57	,	,	,
13286	2696	58	and	and	CC
13286	2696	59	continue	continue	VB
13286	2696	60	until	until	IN
13286	2696	61	the	the	DT
13286	2696	62	dish	dish	NN
13286	2696	63	is	be	VBZ
13286	2696	64	nearly	nearly	RB
13286	2696	65	full	full	JJ
13286	2696	66	,	,	,
13286	2696	67	having	have	VBG
13286	2696	68	rice	rice	NN
13286	2696	69	on	on	IN
13286	2696	70	top	top	NN
13286	2696	71	.	.	.
13286	2697	1	Beat	beat	NN
13286	2697	2	2	2	CD
13286	2697	3	eggs	egg	NNS
13286	2697	4	;	;	:
13286	2697	5	add	add	VB
13286	2697	6	2	2	CD
13286	2697	7	teaspoons	teaspoon	NNS
13286	2697	8	sugar	sugar	NN
13286	2697	9	,	,	,
13286	2697	10	1	1	CD
13286	2697	11	pinch	pinch	NN
13286	2697	12	of	of	IN
13286	2697	13	salt	salt	NN
13286	2697	14	,	,	,
13286	2697	15	3	3	CD
13286	2697	16	tablespoons	tablespoon	NNS
13286	2697	17	melted	melt	VBN
13286	2697	18	Crisco	Crisco	NNP
13286	2697	19	,	,	,
13286	2697	20	and	and	CC
13286	2697	21	2	2	CD
13286	2697	22	cups	cup	NNS
13286	2697	23	sweet	sweet	JJ
13286	2697	24	milk	milk	NN
13286	2697	25	;	;	:
13286	2697	26	pour	pour	VB
13286	2697	27	it	-PRON-	PRP
13286	2697	28	over	over	IN
13286	2697	29	pudding	pudding	NN
13286	2697	30	,	,	,
13286	2697	31	and	and	CC
13286	2697	32	bake	bake	VB
13286	2697	33	1/2	1/2	CD
13286	2697	34	hour	hour	NN
13286	2697	35	.	.	.
13286	2698	1	Serve	serve	VB
13286	2698	2	with	with	IN
13286	2698	3	liquid	liquid	JJ
13286	2698	4	sauce	sauce	NN
13286	2698	5	.	.	.
13286	2699	1	February	February	NNP
13286	2699	2	27	27	CD
13286	2699	3	_	_	NNP
13286	2699	4	Sago	Sago	NNP
13286	2699	5	Soup	Soup	NNP
13286	2699	6	Brown	Brown	NNP
13286	2699	7	Stew	Stew	NNP
13286	2699	8	of	of	IN
13286	2699	9	Mutton	Mutton	NNP
13286	2699	10	Chops	Chops	NNPS
13286	2699	11	Stewed	Stewed	NNP
13286	2699	12	Turnips	Turnips	NNP
13286	2699	13	Boiled	Boiled	NNP
13286	2699	14	Potatoes	Potatoes	NNPS
13286	2699	15	*	*	NFP
13286	2699	16	Cabbage	cabbage	NN
13286	2699	17	Salad	Salad	NNP
13286	2699	18	Lemon	Lemon	NNP
13286	2699	19	Sponge	Sponge	NNP
13286	2699	20	Coffee	Coffee	NNP
13286	2699	21	_	_	NNP
13286	2699	22	_	_	NNP
13286	2699	23	*	*	NFP
13286	2699	24	Cabbage	Cabbage	NNP
13286	2699	25	Salad_--Shave	Salad_--Shave	NNP
13286	2699	26	2	2	CD
13286	2699	27	cups	cup	NNS
13286	2699	28	shredded	shred	VBN
13286	2699	29	cabbage	cabbage	NN
13286	2699	30	in	in	IN
13286	2699	31	thin	thin	JJ
13286	2699	32	strips	strip	NNS
13286	2699	33	or	or	CC
13286	2699	34	chop	chop	NN
13286	2699	35	fine	fine	NN
13286	2699	36	and	and	CC
13286	2699	37	mix	mix	VB
13286	2699	38	with	with	IN
13286	2699	39	the	the	DT
13286	2699	40	following	follow	VBG
13286	2699	41	dressing	dressing	NN
13286	2699	42	:	:	:
13286	2699	43	2	2	CD
13286	2699	44	tablespoons	tablespoon	NNS
13286	2699	45	Crisco	Crisco	NNP
13286	2699	46	,	,	,
13286	2699	47	1/2	1/2	CD
13286	2699	48	cup	cup	NN
13286	2699	49	hot	hot	JJ
13286	2699	50	vinegar	vinegar	NN
13286	2699	51	,	,	,
13286	2699	52	1	1	CD
13286	2699	53	teaspoon	teaspoon	NN
13286	2699	54	dry	dry	JJ
13286	2699	55	mustard	mustard	NN
13286	2699	56	,	,	,
13286	2699	57	1	1	CD
13286	2699	58	tablespoon	tablespoon	NN
13286	2699	59	sugar	sugar	NN
13286	2699	60	,	,	,
13286	2699	61	1	1	CD
13286	2699	62	teaspoon	teaspoon	NN
13286	2699	63	salt	salt	NN
13286	2699	64	,	,	,
13286	2699	65	1/8	1/8	CD
13286	2699	66	teaspoon	teaspoon	NN
13286	2699	67	pepper	pepper	NN
13286	2699	68	,	,	,
13286	2699	69	1/2	1/2	CD
13286	2699	70	onion	onion	NN
13286	2699	71	,	,	,
13286	2699	72	cut	cut	VBD
13286	2699	73	fine	fine	JJ
13286	2699	74	,	,	,
13286	2699	75	and	and	CC
13286	2699	76	1/2	1/2	CD
13286	2699	77	cup	cup	NN
13286	2699	78	sweet	sweet	JJ
13286	2699	79	or	or	CC
13286	2699	80	sour	sour	JJ
13286	2699	81	cream	cream	NN
13286	2699	82	,	,	,
13286	2699	83	milk	milk	NN
13286	2699	84	or	or	CC
13286	2699	85	water	water	NN
13286	2699	86	.	.	.
13286	2700	1	Dissolve	dissolve	VB
13286	2700	2	the	the	DT
13286	2700	3	sugar	sugar	NN
13286	2700	4	in	in	IN
13286	2700	5	cream	cream	NN
13286	2700	6	.	.	.
13286	2701	1	Mix	mix	VB
13286	2701	2	with	with	IN
13286	2701	3	rest	rest	NN
13286	2701	4	of	of	IN
13286	2701	5	the	the	DT
13286	2701	6	ingredients	ingredient	NNS
13286	2701	7	.	.	.
13286	2702	1	Mix	mix	VB
13286	2702	2	while	while	IN
13286	2702	3	hot	hot	RB
13286	2702	4	and	and	CC
13286	2702	5	serve	serve	VB
13286	2702	6	with	with	IN
13286	2702	7	the	the	DT
13286	2702	8	salad	salad	NN
13286	2702	9	slightly	slightly	RB
13286	2702	10	warmed	warm	VBN
13286	2702	11	.	.	.
13286	2703	1	February	February	NNP
13286	2703	2	28	28	CD
13286	2703	3	_	_	NNP
13286	2703	4	Consomme	Consomme	NNP
13286	2703	5	with	with	IN
13286	2703	6	Spaghetti	Spaghetti	NNP
13286	2703	7	*	*	NFP
13286	2703	8	Chicken	Chicken	NNP
13286	2703	9	Souffle	Souffle	NNP
13286	2703	10	Creamed	Creamed	NNP
13286	2703	11	Potatoes	Potatoes	NNP
13286	2703	12	Celery	Celery	NNP
13286	2703	13	and	and	CC
13286	2703	14	Apple	Apple	NNP
13286	2703	15	Salad	Salad	NNP
13286	2703	16	Stuffed	Stuffed	NNP
13286	2703	17	Dates	Dates	NNPS
13286	2703	18	Coffee	Coffee	NNP
13286	2703	19	_	_	NNP
13286	2703	20	_	_	NNP
13286	2703	21	*	*	NFP
13286	2703	22	Chicken	Chicken	NNP
13286	2703	23	Souffle_--2	Souffle_--2	.
13286	2703	24	cups	cup	NNS
13286	2703	25	cold	cold	JJ
13286	2703	26	roast	roast	NN
13286	2703	27	chicken	chicken	NNP
13286	2703	28	,	,	,
13286	2703	29	a	a	DT
13286	2703	30	1/4	1/4	CD
13286	2703	31	cup	cup	NN
13286	2703	32	cold	cold	NN
13286	2703	33	boiled	boil	VBN
13286	2703	34	ham	ham	NN
13286	2703	35	or	or	CC
13286	2703	36	tongue	tongue	NN
13286	2703	37	,	,	,
13286	2703	38	5	5	CD
13286	2703	39	tablespoons	tablespoon	NNS
13286	2703	40	Crisco	Crisco	NNP
13286	2703	41	,	,	,
13286	2703	42	2	2	CD
13286	2703	43	tablespoons	tablespoon	NNS
13286	2703	44	flour	flour	NN
13286	2703	45	,	,	,
13286	2703	46	1/2	1/2	CD
13286	2703	47	cup	cup	NN
13286	2703	48	cream	cream	NN
13286	2703	49	,	,	,
13286	2703	50	3/4	3/4	CD
13286	2703	51	cup	cup	NN
13286	2703	52	chicken	chicken	NNP
13286	2703	53	broth	broth	NNP
13286	2703	54	,	,	,
13286	2703	55	a	a	DT
13286	2703	56	1/4	1/4	CD
13286	2703	57	cup	cup	NN
13286	2703	58	chopped	chop	VBN
13286	2703	59	nut	nut	NNP
13286	2703	60	meats	meat	NNS
13286	2703	61	,	,	,
13286	2703	62	salt	salt	NN
13286	2703	63	and	and	CC
13286	2703	64	paprika	paprika	NNS
13286	2703	65	to	to	TO
13286	2703	66	taste	taste	VB
13286	2703	67	,	,	,
13286	2703	68	and	and	CC
13286	2703	69	4	4	CD
13286	2703	70	eggs	egg	NNS
13286	2703	71	beaten	beat	VBN
13286	2703	72	separately	separately	RB
13286	2703	73	.	.	.
13286	2704	1	The	the	DT
13286	2704	2	chicken	chicken	NN
13286	2704	3	,	,	,
13286	2704	4	ham	ham	NN
13286	2704	5	or	or	CC
13286	2704	6	tongue	tongue	NN
13286	2704	7	should	should	MD
13286	2704	8	be	be	VB
13286	2704	9	chopped	chop	VBN
13286	2704	10	very	very	RB
13286	2704	11	fine	fine	JJ
13286	2704	12	before	before	IN
13286	2704	13	measuring	measure	VBG
13286	2704	14	.	.	.
13286	2705	1	Melt	melt	NN
13286	2705	2	3	3	CD
13286	2705	3	tablespoons	tablespoon	NNS
13286	2705	4	Crisco	crisco	NN
13286	2705	5	in	in	IN
13286	2705	6	a	a	DT
13286	2705	7	frying	frying	JJ
13286	2705	8	pan	pan	NN
13286	2705	9	;	;	:
13286	2705	10	add	add	VB
13286	2705	11	the	the	DT
13286	2705	12	chopped	chop	VBN
13286	2705	13	meat	meat	NN
13286	2705	14	and	and	CC
13286	2705	15	stir	stir	VB
13286	2705	16	over	over	IN
13286	2705	17	fire	fire	NN
13286	2705	18	until	until	IN
13286	2705	19	Crisco	Crisco	NNP
13286	2705	20	is	be	VBZ
13286	2705	21	absorbed	absorb	VBN
13286	2705	22	.	.	.
13286	2706	1	Make	make	VB
13286	2706	2	a	a	DT
13286	2706	3	sauce	sauce	NN
13286	2706	4	of	of	IN
13286	2706	5	2	2	CD
13286	2706	6	tablespoons	tablespoon	NNS
13286	2706	7	Crisco	Crisco	NNP
13286	2706	8	,	,	,
13286	2706	9	the	the	DT
13286	2706	10	flour	flour	NN
13286	2706	11	,	,	,
13286	2706	12	broth	broth	NN
13286	2706	13	and	and	CC
13286	2706	14	cream	cream	NN
13286	2706	15	.	.	.
13286	2707	1	Pound	pound	VB
13286	2707	2	the	the	DT
13286	2707	3	meat	meat	NN
13286	2707	4	in	in	IN
13286	2707	5	a	a	DT
13286	2707	6	mortar	mortar	NN
13286	2707	7	,	,	,
13286	2707	8	adding	add	VBG
13286	2707	9	meanwhile	meanwhile	RB
13286	2707	10	the	the	DT
13286	2707	11	sauce	sauce	NN
13286	2707	12	.	.	.
13286	2708	1	Press	press	VB
13286	2708	2	the	the	DT
13286	2708	3	whole	whole	NN
13286	2708	4	through	through	IN
13286	2708	5	a	a	DT
13286	2708	6	fine	fine	JJ
13286	2708	7	sieve	sieve	NN
13286	2708	8	;	;	:
13286	2708	9	add	add	VB
13286	2708	10	the	the	DT
13286	2708	11	nut	nut	NNP
13286	2708	12	meats	meat	NNS
13286	2708	13	,	,	,
13286	2708	14	seasonings	seasoning	NNS
13286	2708	15	and	and	CC
13286	2708	16	yolks	yolk	NNS
13286	2708	17	of	of	IN
13286	2708	18	eggs	egg	NNS
13286	2708	19	.	.	.
13286	2709	1	Mix	mix	VB
13286	2709	2	thoroughly	thoroughly	RB
13286	2709	3	,	,	,
13286	2709	4	and	and	CC
13286	2709	5	fold	fold	VB
13286	2709	6	in	in	RB
13286	2709	7	the	the	DT
13286	2709	8	whites	white	NNS
13286	2709	9	of	of	IN
13286	2709	10	eggs	egg	NNS
13286	2709	11	.	.	.
13286	2710	1	Bake	bake	VB
13286	2710	2	in	in	RP
13286	2710	3	a	a	DT
13286	2710	4	Criscoed	Criscoed	NNP
13286	2710	5	dish	dish	NN
13286	2710	6	till	till	IN
13286	2710	7	firm	firm	NN
13286	2710	8	in	in	IN
13286	2710	9	the	the	DT
13286	2710	10	center	center	NN
13286	2710	11	.	.	.
13286	2711	1	Serve	serve	VB
13286	2711	2	with	with	IN
13286	2711	3	mushroom	mushroom	NN
13286	2711	4	or	or	CC
13286	2711	5	tomato	tomato	NN
13286	2711	6	sauce	sauce	NN
13286	2711	7	.	.	.
13286	2712	1	This	this	DT
13286	2712	2	may	may	MD
13286	2712	3	also	also	RB
13286	2712	4	be	be	VB
13286	2712	5	cooked	cook	VBN
13286	2712	6	in	in	IN
13286	2712	7	individual	individual	JJ
13286	2712	8	dishes	dish	NNS
13286	2712	9	.	.	.
13286	2713	1	25	25	CD
13286	2713	2	minutes	minute	NNS
13286	2713	3	will	will	MD
13286	2713	4	be	be	VB
13286	2713	5	needed	need	VBN
13286	2713	6	for	for	IN
13286	2713	7	cooking	cooking	NN
13286	2713	8	in	in	IN
13286	2713	9	a	a	DT
13286	2713	10	large	large	JJ
13286	2713	11	dish	dish	NN
13286	2713	12	,	,	,
13286	2713	13	about	about	RB
13286	2713	14	12	12	CD
13286	2713	15	minutes	minute	NNS
13286	2713	16	in	in	IN
13286	2713	17	individual	individual	JJ
13286	2713	18	dishes	dish	NNS
13286	2713	19	.	.	.
13286	2714	1	It	-PRON-	PRP
13286	2714	2	is	be	VBZ
13286	2714	3	better	well	JJR
13286	2714	4	to	to	TO
13286	2714	5	cook	cook	VB
13286	2714	6	a	a	DT
13286	2714	7	souffle	souffle	NN
13286	2714	8	too	too	RB
13286	2714	9	long	long	JJ
13286	2714	10	than	than	IN
13286	2714	11	too	too	RB
13286	2714	12	short	short	JJ
13286	2714	13	a	a	DT
13286	2714	14	time	time	NN
13286	2714	15	always	always	RB
13286	2714	16	,	,	,
13286	2714	17	provided	provide	VBN
13286	2714	18	that	that	IN
13286	2714	19	the	the	DT
13286	2714	20	temperature	temperature	NN
13286	2714	21	be	be	VB
13286	2714	22	kept	keep	VBN
13286	2714	23	about	about	RB
13286	2714	24	208Â	208â	CD
13286	2714	25	°	°	,
13286	2714	26	F.	F.	NNP
13286	2714	27	March	March	NNP
13286	2714	28	1	1	CD
13286	2714	29	_	_	NNP
13286	2714	30	*	*	NFP
13286	2714	31	Toad	toad	NN
13286	2714	32	in	in	IN
13286	2714	33	the	the	DT
13286	2714	34	Hole	Hole	NNP
13286	2714	35	Pressed	press	VBN
13286	2714	36	Beef	Beef	NNP
13286	2714	37	with	with	IN
13286	2714	38	Aspic	Aspic	NNP
13286	2714	39	Beet	Beet	NNP
13286	2714	40	and	and	CC
13286	2714	41	Endive	Endive	NNP
13286	2714	42	Salad	Salad	NNP
13286	2714	43	Compote	Compote	NNP
13286	2714	44	of	of	IN
13286	2714	45	Fruit	Fruit	NNP
13286	2714	46	,	,	,
13286	2714	47	Maids	Maids	NNP
13286	2714	48	of	of	IN
13286	2714	49	Honor	Honor	NNP
13286	2714	50	Coffee	Coffee	NNP
13286	2714	51	_	_	NNP
13286	2714	52	_	_	NNP
13286	2714	53	*	*	NFP
13286	2714	54	Toad	toad	NN
13286	2714	55	in	in	IN
13286	2714	56	the	the	DT
13286	2714	57	Hole_--2	Hole_--2	NNP
13286	2714	58	cups	cup	NNS
13286	2714	59	flour	flour	NN
13286	2714	60	,	,	,
13286	2714	61	1/2	1/2	CD
13286	2714	62	teaspoon	teaspoon	NN
13286	2714	63	salt	salt	NN
13286	2714	64	,	,	,
13286	2714	65	1	1	CD
13286	2714	66	pound	pound	NN
13286	2714	67	link	link	NN
13286	2714	68	sausages	sausage	NNS
13286	2714	69	,	,	,
13286	2714	70	2	2	CD
13286	2714	71	eggs	egg	NNS
13286	2714	72	,	,	,
13286	2714	73	2	2	CD
13286	2714	74	tablespoons	tablespoon	NNS
13286	2714	75	melted	melt	VBN
13286	2714	76	Crisco	Crisco	NNP
13286	2714	77	,	,	,
13286	2714	78	and	and	CC
13286	2714	79	3	3	CD
13286	2714	80	cups	cup	NNS
13286	2714	81	milk	milk	NN
13286	2714	82	.	.	.
13286	2715	1	Sift	sift	VB
13286	2715	2	the	the	DT
13286	2715	3	flour	flour	NN
13286	2715	4	and	and	CC
13286	2715	5	salt	salt	NN
13286	2715	6	into	into	IN
13286	2715	7	a	a	DT
13286	2715	8	basin	basin	NN
13286	2715	9	;	;	:
13286	2715	10	beat	beat	VB
13286	2715	11	up	up	RP
13286	2715	12	eggs	egg	NNS
13286	2715	13	well	well	UH
13286	2715	14	,	,	,
13286	2715	15	and	and	CC
13286	2715	16	after	after	IN
13286	2715	17	mixing	mix	VBG
13286	2715	18	them	-PRON-	PRP
13286	2715	19	with	with	IN
13286	2715	20	the	the	DT
13286	2715	21	milk	milk	NN
13286	2715	22	and	and	CC
13286	2715	23	melted	melt	VBN
13286	2715	24	Crisco	Crisco	NNP
13286	2715	25	,	,	,
13286	2715	26	pour	pour	VBP
13286	2715	27	gradually	gradually	RB
13286	2715	28	on	on	IN
13286	2715	29	flour	flour	NN
13286	2715	30	,	,	,
13286	2715	31	beating	beat	VBG
13286	2715	32	it	-PRON-	PRP
13286	2715	33	well	well	RB
13286	2715	34	with	with	IN
13286	2715	35	a	a	DT
13286	2715	36	wooden	wooden	JJ
13286	2715	37	spoon	spoon	NN
13286	2715	38	.	.	.
13286	2716	1	When	when	WRB
13286	2716	2	quite	quite	RB
13286	2716	3	smooth	smooth	JJ
13286	2716	4	,	,	,
13286	2716	5	pour	pour	VBP
13286	2716	6	it	-PRON-	PRP
13286	2716	7	into	into	IN
13286	2716	8	a	a	DT
13286	2716	9	well	well	RB
13286	2716	10	Criscoed	Criscoed	NNP
13286	2716	11	fireproof	fireproof	JJ
13286	2716	12	dish	dish	NN
13286	2716	13	;	;	:
13286	2716	14	skin	skin	NN
13286	2716	15	the	the	DT
13286	2716	16	sausages	sausage	NNS
13286	2716	17	and	and	CC
13286	2716	18	lay	lie	VBD
13286	2716	19	them	-PRON-	PRP
13286	2716	20	in	in	IN
13286	2716	21	the	the	DT
13286	2716	22	batter	batter	NN
13286	2716	23	,	,	,
13286	2716	24	and	and	CC
13286	2716	25	bake	bake	VB
13286	2716	26	in	in	RP
13286	2716	27	a	a	DT
13286	2716	28	moderate	moderate	JJ
13286	2716	29	oven	oven	NN
13286	2716	30	for	for	IN
13286	2716	31	3/4	3/4	CD
13286	2716	32	of	of	IN
13286	2716	33	an	an	DT
13286	2716	34	hour	hour	NN
13286	2716	35	.	.	.
13286	2717	1	Serve	serve	VB
13286	2717	2	in	in	IN
13286	2717	3	small	small	JJ
13286	2717	4	squares	square	NNS
13286	2717	5	arranged	arrange	VBD
13286	2717	6	neatly	neatly	RB
13286	2717	7	overlapping	overlap	VBG
13286	2717	8	each	each	DT
13286	2717	9	other	other	JJ
13286	2717	10	on	on	IN
13286	2717	11	a	a	DT
13286	2717	12	hot	hot	JJ
13286	2717	13	dish	dish	NN
13286	2717	14	.	.	.
13286	2718	1	March	March	NNP
13286	2718	2	2	2	CD
13286	2718	3	_	_	NNP
13286	2718	4	*	*	NFP
13286	2718	5	Oxtail	Oxtail	NNP
13286	2718	6	Soup	Soup	NNP
13286	2718	7	Trout	Trout	NNP
13286	2718	8	,	,	,
13286	2718	9	Black	Black	NNP
13286	2718	10	Butter	Butter	NNP
13286	2718	11	Sauce	Sauce	NNP
13286	2718	12	Stewed	Stewed	NNP
13286	2718	13	Steak	Steak	NNP
13286	2718	14	and	and	CC
13286	2718	15	Oysters	Oysters	NNP
13286	2718	16	Pear	Pear	NNP
13286	2718	17	Salad	Salad	NNP
13286	2718	18	Cheese	Cheese	NNP
13286	2718	19	Eclairs	eclair	NNS
13286	2718	20	Sweet	Sweet	NNP
13286	2718	21	Omelet	Omelet	NNP
13286	2718	22	Coffee	Coffee	NNP
13286	2718	23	_	_	NNP
13286	2718	24	_	_	NNP
13286	2718	25	*	*	NFP
13286	2718	26	Oxtail	Oxtail	NNP
13286	2718	27	Soup_--1	Soup_--1	NNP
13286	2718	28	oxtail	oxtail	JJ
13286	2718	29	,	,	,
13286	2718	30	2	2	CD
13286	2718	31	quarts	quart	NNS
13286	2718	32	second	second	JJ
13286	2718	33	stock	stock	NN
13286	2718	34	or	or	CC
13286	2718	35	water	water	NN
13286	2718	36	,	,	,
13286	2718	37	2	2	CD
13286	2718	38	onions	onion	NNS
13286	2718	39	,	,	,
13286	2718	40	2	2	CD
13286	2718	41	carrots	carrot	NNS
13286	2718	42	,	,	,
13286	2718	43	1	1	CD
13286	2718	44	turnip	turnip	NN
13286	2718	45	,	,	,
13286	2718	46	2	2	CD
13286	2718	47	strips	strip	NNS
13286	2718	48	celery	celery	NN
13286	2718	49	,	,	,
13286	2718	50	4	4	CD
13286	2718	51	tablespoons	tablespoon	NNS
13286	2718	52	Crisco	Crisco	NNP
13286	2718	53	,	,	,
13286	2718	54	a	a	DT
13286	2718	55	1/2	1/2	CD
13286	2718	56	cup	cup	NN
13286	2718	57	diced	dice	VBN
13286	2718	58	lean	lean	JJ
13286	2718	59	ham	ham	NNP
13286	2718	60	or	or	CC
13286	2718	61	bacon	bacon	NN
13286	2718	62	,	,	,
13286	2718	63	a	a	DT
13286	2718	64	boquet	boquet	NN
13286	2718	65	-	-	HYPH
13286	2718	66	garni	garni	NN
13286	2718	67	,	,	,
13286	2718	68	12	12	CD
13286	2718	69	whole	whole	JJ
13286	2718	70	peppers	pepper	NNS
13286	2718	71	,	,	,
13286	2718	72	2	2	CD
13286	2718	73	cloves	clove	NNS
13286	2718	74	,	,	,
13286	2718	75	salt	salt	NN
13286	2718	76	,	,	,
13286	2718	77	1	1	CD
13286	2718	78	glass	glass	NN
13286	2718	79	sherry	sherry	NN
13286	2718	80	,	,	,
13286	2718	81	and	and	CC
13286	2718	82	1	1	CD
13286	2718	83	tablespoon	tablespoon	NN
13286	2718	84	cornstarch	cornstarch	NN
13286	2718	85	.	.	.
13286	2719	1	Cut	cut	VB
13286	2719	2	the	the	DT
13286	2719	3	tail	tail	NN
13286	2719	4	into	into	IN
13286	2719	5	small	small	JJ
13286	2719	6	joints	joint	NNS
13286	2719	7	,	,	,
13286	2719	8	put	put	VB
13286	2719	9	it	-PRON-	PRP
13286	2719	10	into	into	IN
13286	2719	11	a	a	DT
13286	2719	12	stewpan	stewpan	NN
13286	2719	13	,	,	,
13286	2719	14	cover	cover	VB
13286	2719	15	with	with	IN
13286	2719	16	cold	cold	JJ
13286	2719	17	water	water	NN
13286	2719	18	,	,	,
13286	2719	19	boil	boil	VB
13286	2719	20	up	up	RP
13286	2719	21	and	and	CC
13286	2719	22	strain	strain	VB
13286	2719	23	.	.	.
13286	2720	1	Dry	Dry	NNP
13286	2720	2	the	the	DT
13286	2720	3	pieces	piece	NNS
13286	2720	4	of	of	IN
13286	2720	5	oxtail	oxtail	NNP
13286	2720	6	,	,	,
13286	2720	7	roll	roll	VB
13286	2720	8	them	-PRON-	PRP
13286	2720	9	in	in	IN
13286	2720	10	flour	flour	NN
13286	2720	11	,	,	,
13286	2720	12	put	put	VB
13286	2720	13	them	-PRON-	PRP
13286	2720	14	with	with	IN
13286	2720	15	ham	ham	NN
13286	2720	16	and	and	CC
13286	2720	17	sliced	slice	VBD
13286	2720	18	vegetables	vegetable	NNS
13286	2720	19	and	and	CC
13286	2720	20	Crisco	Crisco	NNP
13286	2720	21	into	into	IN
13286	2720	22	the	the	DT
13286	2720	23	stewpan	stewpan	NN
13286	2720	24	,	,	,
13286	2720	25	and	and	CC
13286	2720	26	fry	fry	VB
13286	2720	27	until	until	IN
13286	2720	28	brown	brown	NNP
13286	2720	29	.	.	.
13286	2721	1	Then	then	RB
13286	2721	2	add	add	VB
13286	2721	3	stock	stock	NN
13286	2721	4	,	,	,
13286	2721	5	herbs	herb	NNS
13286	2721	6	,	,	,
13286	2721	7	whole	whole	JJ
13286	2721	8	peppers	pepper	NNS
13286	2721	9	,	,	,
13286	2721	10	cloves	clove	NNS
13286	2721	11	,	,	,
13286	2721	12	and	and	CC
13286	2721	13	salt	salt	NN
13286	2721	14	,	,	,
13286	2721	15	boil	boil	NNP
13286	2721	16	and	and	CC
13286	2721	17	skim	skim	NNP
13286	2721	18	well	well	RB
13286	2721	19	.	.	.
13286	2722	1	Put	put	VB
13286	2722	2	on	on	RP
13286	2722	3	lid	lid	NN
13286	2722	4	and	and	CC
13286	2722	5	cook	cook	VB
13286	2722	6	very	very	RB
13286	2722	7	gently	gently	RB
13286	2722	8	for	for	IN
13286	2722	9	about	about	RB
13286	2722	10	4	4	CD
13286	2722	11	hours	hour	NNS
13286	2722	12	.	.	.
13286	2723	1	Strain	strain	VB
13286	2723	2	,	,	,
13286	2723	3	remove	remove	VB
13286	2723	4	fat	fat	NN
13286	2723	5	,	,	,
13286	2723	6	return	return	VBP
13286	2723	7	to	to	IN
13286	2723	8	stewpan	stewpan	VB
13286	2723	9	,	,	,
13286	2723	10	and	and	CC
13286	2723	11	when	when	WRB
13286	2723	12	soup	soup	NN
13286	2723	13	boils	boil	NNS
13286	2723	14	add	add	VBP
13286	2723	15	sherry	sherry	NNP
13286	2723	16	and	and	CC
13286	2723	17	cornstarch	cornstarch	VB
13286	2723	18	smoothly	smoothly	RB
13286	2723	19	mixed	mix	VBN
13286	2723	20	together	together	RB
13286	2723	21	,	,	,
13286	2723	22	stir	stir	VB
13286	2723	23	and	and	CC
13286	2723	24	cook	cook	VB
13286	2723	25	for	for	IN
13286	2723	26	a	a	DT
13286	2723	27	few	few	JJ
13286	2723	28	minutes	minute	NNS
13286	2723	29	.	.	.
13286	2724	1	Serve	serve	VB
13286	2724	2	smaller	small	JJR
13286	2724	3	pieces	piece	NNS
13286	2724	4	of	of	IN
13286	2724	5	tail	tail	NN
13286	2724	6	in	in	IN
13286	2724	7	soup	soup	NN
13286	2724	8	,	,	,
13286	2724	9	remainder	remainder	NN
13286	2724	10	may	may	MD
13286	2724	11	be	be	VB
13286	2724	12	reheated	reheat	VBN
13286	2724	13	in	in	IN
13286	2724	14	a	a	DT
13286	2724	15	good	good	JJ
13286	2724	16	brown	brown	JJ
13286	2724	17	sauce	sauce	NN
13286	2724	18	,	,	,
13286	2724	19	and	and	CC
13286	2724	20	used	use	VBD
13286	2724	21	as	as	IN
13286	2724	22	an	an	DT
13286	2724	23	entree	entree	NN
13286	2724	24	.	.	.
13286	2725	1	Vegetarian	Vegetarian	NNP
13286	2725	2	March	March	NNP
13286	2725	3	3	3	CD
13286	2725	4	_	_	NNP
13286	2725	5	*	*	NFP
13286	2725	6	Grilled	Grilled	NNP
13286	2725	7	Mushrooms	Mushrooms	NNP
13286	2725	8	Vegetable	Vegetable	NNP
13286	2725	9	Soup	Soup	NNP
13286	2725	10	Cheese	Cheese	NNP
13286	2725	11	Omelet	Omelet	NNP
13286	2725	12	Baked	baked	JJ
13286	2725	13	Beans	Beans	NNPS
13286	2725	14	Iced	Iced	NNP
13286	2725	15	Asparagus	Asparagus	NNP
13286	2725	16	Fruit	Fruit	NNP
13286	2725	17	in	in	IN
13286	2725	18	Jelly	Jelly	NNP
13286	2725	19	Coffee	Coffee	NNP
13286	2725	20	_	_	NNP
13286	2725	21	_	_	NNP
13286	2725	22	*	*	NFP
13286	2725	23	Grilled	grill	VBD
13286	2725	24	Mushrooms--_1	Mushrooms--_1	NNP
13286	2725	25	cup	cup	NN
13286	2725	26	mushrooms	mushroom	NNS
13286	2725	27	,	,	,
13286	2725	28	pepper	pepper	NN
13286	2725	29	and	and	CC
13286	2725	30	salt	salt	NN
13286	2725	31	to	to	TO
13286	2725	32	taste	taste	NN
13286	2725	33	,	,	,
13286	2725	34	Crisco	Crisco	NNP
13286	2725	35	,	,	,
13286	2725	36	and	and	CC
13286	2725	37	lemon	lemon	NN
13286	2725	38	juice	juice	NN
13286	2725	39	.	.	.
13286	2726	1	Carefully	carefully	RB
13286	2726	2	peel	peel	VB
13286	2726	3	the	the	DT
13286	2726	4	mushrooms	mushroom	NNS
13286	2726	5	,	,	,
13286	2726	6	cut	cut	VBD
13286	2726	7	off	off	RP
13286	2726	8	a	a	DT
13286	2726	9	portion	portion	NN
13286	2726	10	of	of	IN
13286	2726	11	stalk	stalk	NN
13286	2726	12	,	,	,
13286	2726	13	and	and	CC
13286	2726	14	season	season	NN
13286	2726	15	with	with	IN
13286	2726	16	salt	salt	NN
13286	2726	17	.	.	.
13286	2727	1	Broil	broil	VB
13286	2727	2	them	-PRON-	PRP
13286	2727	3	over	over	IN
13286	2727	4	a	a	DT
13286	2727	5	clear	clear	JJ
13286	2727	6	fire	fire	NN
13286	2727	7	,	,	,
13286	2727	8	turning	turn	VBG
13286	2727	9	them	-PRON-	PRP
13286	2727	10	once	once	RB
13286	2727	11	,	,	,
13286	2727	12	and	and	CC
13286	2727	13	arrange	arrange	VB
13286	2727	14	them	-PRON-	PRP
13286	2727	15	on	on	IN
13286	2727	16	a	a	DT
13286	2727	17	very	very	RB
13286	2727	18	hot	hot	JJ
13286	2727	19	dish	dish	NN
13286	2727	20	.	.	.
13286	2728	1	Put	put	VB
13286	2728	2	a	a	DT
13286	2728	3	small	small	JJ
13286	2728	4	piece	piece	NN
13286	2728	5	of	of	IN
13286	2728	6	Crisco	Crisco	NNP
13286	2728	7	on	on	IN
13286	2728	8	each	each	DT
13286	2728	9	mushroom	mushroom	NN
13286	2728	10	,	,	,
13286	2728	11	season	season	NN
13286	2728	12	with	with	IN
13286	2728	13	pepper	pepper	NN
13286	2728	14	and	and	CC
13286	2728	15	salt	salt	NN
13286	2728	16	to	to	IN
13286	2728	17	taste	taste	NN
13286	2728	18	,	,	,
13286	2728	19	and	and	CC
13286	2728	20	squeeze	squeeze	VB
13286	2728	21	over	over	IN
13286	2728	22	them	-PRON-	PRP
13286	2728	23	a	a	DT
13286	2728	24	few	few	JJ
13286	2728	25	drops	drop	NNS
13286	2728	26	of	of	IN
13286	2728	27	lemon	lemon	NN
13286	2728	28	juice	juice	NN
13286	2728	29	.	.	.
13286	2729	1	March	March	NNP
13286	2729	2	4	4	CD
13286	2729	3	_	_	NNP
13286	2729	4	Spanish	Spanish	NNP
13286	2729	5	Soup	Soup	NNP
13286	2729	6	*	*	NFP
13286	2729	7	Baked	Baked	NNP
13286	2729	8	Stuffed	Stuffed	NNP
13286	2729	9	Heart	heart	NN
13286	2729	10	Mashed	Mashed	NNP
13286	2729	11	Potatoes	Potatoes	NNP
13286	2729	12	Fried	fry	VBD
13286	2729	13	Beets	Beets	NNPS
13286	2729	14	Red	Red	NNP
13286	2729	15	Cabbage	Cabbage	NNP
13286	2729	16	Salad	Salad	NNP
13286	2729	17	Orange	Orange	NNP
13286	2729	18	Pudding	Pudding	NNP
13286	2729	19	Coffee	Coffee	NNP
13286	2729	20	_	_	NNP
13286	2729	21	_	_	NNP
13286	2729	22	*	*	NFP
13286	2729	23	Baked	Baked	NNP
13286	2729	24	Stuffed	Stuffed	NNP
13286	2729	25	Heart_--Take	Heart_--Take	NNP
13286	2729	26	an	an	DT
13286	2729	27	ox	ox	JJ
13286	2729	28	heart	heart	NN
13286	2729	29	and	and	CC
13286	2729	30	season	season	VB
13286	2729	31	it	-PRON-	PRP
13286	2729	32	inside	inside	RB
13286	2729	33	with	with	IN
13286	2729	34	salt	salt	NN
13286	2729	35	and	and	CC
13286	2729	36	pepper	pepper	NN
13286	2729	37	,	,	,
13286	2729	38	and	and	CC
13286	2729	39	fill	fill	VB
13286	2729	40	it	-PRON-	PRP
13286	2729	41	quite	quite	RB
13286	2729	42	full	full	JJ
13286	2729	43	of	of	IN
13286	2729	44	herb	herb	NN
13286	2729	45	forcemeat	forcemeat	NN
13286	2729	46	;	;	:
13286	2729	47	fasten	fasten	RB
13286	2729	48	it	-PRON-	PRP
13286	2729	49	up	up	RP
13286	2729	50	with	with	IN
13286	2729	51	a	a	DT
13286	2729	52	needle	needle	NN
13286	2729	53	and	and	CC
13286	2729	54	string	string	NN
13286	2729	55	,	,	,
13286	2729	56	rub	rub	VB
13286	2729	57	the	the	DT
13286	2729	58	heart	heart	NN
13286	2729	59	over	over	IN
13286	2729	60	well	well	RB
13286	2729	61	with	with	IN
13286	2729	62	melted	melt	VBN
13286	2729	63	Crisco	Crisco	NNP
13286	2729	64	and	and	CC
13286	2729	65	fold	fold	VB
13286	2729	66	it	-PRON-	PRP
13286	2729	67	up	up	RP
13286	2729	68	in	in	IN
13286	2729	69	a	a	DT
13286	2729	70	well	well	RB
13286	2729	71	Criscoed	Criscoed	NNP
13286	2729	72	paper	paper	NN
13286	2729	73	;	;	:
13286	2729	74	tie	tie	VB
13286	2729	75	it	-PRON-	PRP
13286	2729	76	up	up	RP
13286	2729	77	,	,	,
13286	2729	78	put	put	VB
13286	2729	79	heart	heart	NN
13286	2729	80	in	in	IN
13286	2729	81	a	a	DT
13286	2729	82	baking	baking	NN
13286	2729	83	tin	tin	NN
13286	2729	84	in	in	IN
13286	2729	85	the	the	DT
13286	2729	86	oven	oven	NN
13286	2729	87	,	,	,
13286	2729	88	keeping	keep	VBG
13286	2729	89	it	-PRON-	PRP
13286	2729	90	well	well	RB
13286	2729	91	basted	baste	VBN
13286	2729	92	with	with	IN
13286	2729	93	melted	melt	VBN
13286	2729	94	Crisco	Crisco	NNP
13286	2729	95	,	,	,
13286	2729	96	then	then	RB
13286	2729	97	remove	remove	VB
13286	2729	98	the	the	DT
13286	2729	99	paper	paper	NN
13286	2729	100	and	and	CC
13286	2729	101	dish	dish	NN
13286	2729	102	upon	upon	IN
13286	2729	103	a	a	DT
13286	2729	104	hot	hot	JJ
13286	2729	105	dish	dish	NN
13286	2729	106	,	,	,
13286	2729	107	and	and	CC
13286	2729	108	serve	serve	VB
13286	2729	109	round	round	IN
13286	2729	110	it	-PRON-	PRP
13286	2729	111	a	a	DT
13286	2729	112	good	good	JJ
13286	2729	113	brown	brown	JJ
13286	2729	114	sauce	sauce	NN
13286	2729	115	or	or	CC
13286	2729	116	tomato	tomato	NN
13286	2729	117	sauce	sauce	NN
13286	2729	118	or	or	CC
13286	2729	119	brown	brown	JJ
13286	2729	120	caper	caper	NN
13286	2729	121	sauce	sauce	NN
13286	2729	122	,	,	,
13286	2729	123	and	and	CC
13286	2729	124	garnish	garnish	VB
13286	2729	125	with	with	IN
13286	2729	126	olive	olive	NN
13286	2729	127	potatoes	potato	NNS
13286	2729	128	.	.	.
13286	2730	1	This	this	DT
13286	2730	2	should	should	MD
13286	2730	3	be	be	VB
13286	2730	4	served	serve	VBN
13286	2730	5	while	while	IN
13286	2730	6	hot	hot	JJ
13286	2730	7	.	.	.
13286	2731	1	March	March	NNP
13286	2731	2	5	5	CD
13286	2731	3	_	_	NNP
13286	2731	4	*	*	NFP
13286	2731	5	Scotch	Scotch	NNP
13286	2731	6	Broth	Broth	NNP
13286	2731	7	Browned	Browned	NNP
13286	2731	8	Veal	Veal	NNP
13286	2731	9	Knuckle	Knuckle	NNP
13286	2731	10	Riced	rice	VBD
13286	2731	11	Potatoes	Potatoes	NNP
13286	2731	12	Buttered	Buttered	NNP
13286	2731	13	Parsnips	Parsnips	NNP
13286	2731	14	Olive	Olive	NNP
13286	2731	15	and	and	CC
13286	2731	16	Lettuce	Lettuce	NNP
13286	2731	17	Salad	Salad	NNP
13286	2731	18	Cheese	Cheese	NNP
13286	2731	19	Straws	Straws	NNP
13286	2731	20	Apricot	Apricot	NNP
13286	2731	21	Parfait	Parfait	NNP
13286	2731	22	Coffee	Coffee	NNP
13286	2731	23	_	_	NNP
13286	2731	24	_	_	NNP
13286	2731	25	*	*	NNP
13286	2731	26	Scotch	Scotch	NNP
13286	2731	27	Broth_--2	Broth_--2	VBD
13286	2731	28	pounds	pound	NNS
13286	2731	29	neck	neck	NN
13286	2731	30	mutton	mutton	NN
13286	2731	31	,	,	,
13286	2731	32	1	1	CD
13286	2731	33	cup	cup	NN
13286	2731	34	barley	barley	NNP
13286	2731	35	,	,	,
13286	2731	36	1	1	CD
13286	2731	37	cup	cup	NN
13286	2731	38	peas	pea	NNS
13286	2731	39	,	,	,
13286	2731	40	1	1	CD
13286	2731	41	carrot	carrot	NNP
13286	2731	42	,	,	,
13286	2731	43	1	1	CD
13286	2731	44	turnip	turnip	NN
13286	2731	45	,	,	,
13286	2731	46	1	1	CD
13286	2731	47	teaspoon	teaspoon	NN
13286	2731	48	sugar	sugar	NN
13286	2731	49	,	,	,
13286	2731	50	3	3	CD
13286	2731	51	onions	onion	NNS
13286	2731	52	or	or	CC
13286	2731	53	leeks	leek	NNS
13286	2731	54	,	,	,
13286	2731	55	1	1	CD
13286	2731	56	tablespoon	tablespoon	NN
13286	2731	57	Crisco	Crisco	NNP
13286	2731	58	,	,	,
13286	2731	59	1	1	CD
13286	2731	60	small	small	JJ
13286	2731	61	cabbage	cabbage	NN
13286	2731	62	,	,	,
13286	2731	63	1	1	CD
13286	2731	64	tablespoon	tablespoon	NN
13286	2731	65	chopped	chop	VBD
13286	2731	66	parsley	parsley	NNP
13286	2731	67	,	,	,
13286	2731	68	16	16	CD
13286	2731	69	cups	cup	NNS
13286	2731	70	water	water	NN
13286	2731	71	or	or	CC
13286	2731	72	stock	stock	NN
13286	2731	73	,	,	,
13286	2731	74	salt	salt	NN
13286	2731	75	and	and	CC
13286	2731	76	pepper	pepper	NN
13286	2731	77	to	to	IN
13286	2731	78	taste	taste	NN
13286	2731	79	.	.	.
13286	2732	1	Prepare	prepare	VB
13286	2732	2	vegetables	vegetable	NNS
13286	2732	3	and	and	CC
13286	2732	4	cut	cut	VB
13286	2732	5	them	-PRON-	PRP
13286	2732	6	into	into	IN
13286	2732	7	small	small	JJ
13286	2732	8	pieces	piece	NNS
13286	2732	9	.	.	.
13286	2733	1	Put	put	VB
13286	2733	2	water	water	NN
13286	2733	3	or	or	CC
13286	2733	4	stock	stock	NN
13286	2733	5	into	into	IN
13286	2733	6	large	large	JJ
13286	2733	7	earthenware	earthenware	NN
13286	2733	8	pan	pan	NN
13286	2733	9	,	,	,
13286	2733	10	and	and	CC
13286	2733	11	when	when	WRB
13286	2733	12	it	-PRON-	PRP
13286	2733	13	boils	boil	VBZ
13286	2733	14	,	,	,
13286	2733	15	add	add	VB
13286	2733	16	meat	meat	NN
13286	2733	17	and	and	CC
13286	2733	18	barley	barley	NN
13286	2733	19	.	.	.
13286	2734	1	Boil	boil	VB
13286	2734	2	up	up	RP
13286	2734	3	,	,	,
13286	2734	4	skimming	skim	VBG
13286	2734	5	frequently	frequently	RB
13286	2734	6	,	,	,
13286	2734	7	add	add	VB
13286	2734	8	vegetables	vegetable	NNS
13286	2734	9	,	,	,
13286	2734	10	and	and	CC
13286	2734	11	then	then	RB
13286	2734	12	simmer	simmer	NN
13286	2734	13	for	for	IN
13286	2734	14	3	3	CD
13286	2734	15	hours	hour	NNS
13286	2734	16	.	.	.
13286	2735	1	Now	now	RB
13286	2735	2	stir	stir	VB
13286	2735	3	in	in	IN
13286	2735	4	one	one	CD
13286	2735	5	extra	extra	JJ
13286	2735	6	carrot	carrot	NN
13286	2735	7	grated	grate	VBN
13286	2735	8	,	,	,
13286	2735	9	salt	salt	NN
13286	2735	10	and	and	CC
13286	2735	11	pepper	pepper	NN
13286	2735	12	,	,	,
13286	2735	13	sugar	sugar	NN
13286	2735	14	and	and	CC
13286	2735	15	Crisco	Crisco	NNP
13286	2735	16	.	.	.
13286	2736	1	Simmer	simmer	NN
13286	2736	2	again	again	RB
13286	2736	3	for	for	IN
13286	2736	4	30	30	CD
13286	2736	5	minutes	minute	NNS
13286	2736	6	.	.	.
13286	2737	1	Add	add	VB
13286	2737	2	parsley	parsley	NN
13286	2737	3	and	and	CC
13286	2737	4	broth	broth	NN
13286	2737	5	is	be	VBZ
13286	2737	6	ready	ready	JJ
13286	2737	7	to	to	TO
13286	2737	8	serve	serve	VB
13286	2737	9	.	.	.
13286	2738	1	Vegetarian	Vegetarian	NNP
13286	2738	2	March	March	NNP
13286	2738	3	6	6	CD
13286	2738	4	_	_	NNP
13286	2738	5	Spinach	Spinach	NNP
13286	2738	6	Soup	Soup	NNP
13286	2738	7	*	*	NFP
13286	2738	8	Egg	Egg	NNP
13286	2738	9	Cutlets	Cutlets	NNPS
13286	2738	10	,	,	,
13286	2738	11	Cream	Cream	NNP
13286	2738	12	Sauce	Sauce	NNP
13286	2738	13	Potatoes	Potatoes	NNPS
13286	2738	14	Brussels	Brussels	NNP
13286	2738	15	Sprouts	Sprouts	NNPS
13286	2738	16	Tomatoes	Tomatoes	NNPS
13286	2738	17	,	,	,
13286	2738	18	French	French	NNP
13286	2738	19	Dressing	Dressing	NNP
13286	2738	20	Cheese	Cheese	NNP
13286	2738	21	Fingers	Fingers	NNPS
13286	2738	22	Sultana	Sultana	NNP
13286	2738	23	Pudding	Pudding	NNP
13286	2738	24	Coffee	Coffee	NNP
13286	2738	25	_	_	NNP
13286	2738	26	_	_	NNP
13286	2738	27	*	*	NFP
13286	2738	28	Egg	Egg	NNP
13286	2738	29	Cutlets_--Put	Cutlets_--Put	NNP
13286	2738	30	2	2	CD
13286	2738	31	tablespoons	tablespoon	NNS
13286	2738	32	Crisco	Crisco	NNP
13286	2738	33	into	into	IN
13286	2738	34	a	a	DT
13286	2738	35	pan	pan	NN
13286	2738	36	,	,	,
13286	2738	37	when	when	WRB
13286	2738	38	melted	melt	VBN
13286	2738	39	,	,	,
13286	2738	40	add	add	VB
13286	2738	41	2	2	CD
13286	2738	42	tablespoons	tablespoon	NNS
13286	2738	43	flour	flour	NN
13286	2738	44	,	,	,
13286	2738	45	1	1	CD
13286	2738	46	cup	cup	NN
13286	2738	47	milk	milk	NN
13286	2738	48	gradually	gradually	RB
13286	2738	49	,	,	,
13286	2738	50	boil	boil	VBP
13286	2738	51	for	for	IN
13286	2738	52	3	3	CD
13286	2738	53	minutes	minute	NNS
13286	2738	54	,	,	,
13286	2738	55	stirring	stir	VBG
13286	2738	56	all	all	PDT
13286	2738	57	the	the	DT
13286	2738	58	time	time	NN
13286	2738	59	,	,	,
13286	2738	60	then	then	RB
13286	2738	61	add	add	VB
13286	2738	62	2	2	CD
13286	2738	63	raw	raw	JJ
13286	2738	64	yolks	yolk	NNS
13286	2738	65	of	of	IN
13286	2738	66	eggs	egg	NNS
13286	2738	67	,	,	,
13286	2738	68	remove	remove	VB
13286	2738	69	from	from	IN
13286	2738	70	the	the	DT
13286	2738	71	fire	fire	NN
13286	2738	72	,	,	,
13286	2738	73	add	add	VB
13286	2738	74	2	2	CD
13286	2738	75	tablespoons	tablespoon	NNS
13286	2738	76	cooked	cook	VBN
13286	2738	77	chopped	chopped	JJ
13286	2738	78	peppers	pepper	NNS
13286	2738	79	,	,	,
13286	2738	80	6	6	CD
13286	2738	81	chopped	chop	VBN
13286	2738	82	mushrooms	mushroom	NNS
13286	2738	83	,	,	,
13286	2738	84	red	red	JJ
13286	2738	85	pepper	pepper	NN
13286	2738	86	,	,	,
13286	2738	87	white	white	JJ
13286	2738	88	pepper	pepper	NN
13286	2738	89	,	,	,
13286	2738	90	salt	salt	NN
13286	2738	91	and	and	CC
13286	2738	92	nutmeg	nutmeg	NN
13286	2738	93	to	to	TO
13286	2738	94	taste	taste	VB
13286	2738	95	and	and	CC
13286	2738	96	four	four	CD
13286	2738	97	chopped	chop	VBN
13286	2738	98	hard	hard	RB
13286	2738	99	-	-	HYPH
13286	2738	100	cooked	cook	VBN
13286	2738	101	eggs	egg	NNS
13286	2738	102	.	.	.
13286	2739	1	Turn	turn	VB
13286	2739	2	on	on	RP
13286	2739	3	plate	plate	NN
13286	2739	4	to	to	TO
13286	2739	5	cool	cool	VB
13286	2739	6	.	.	.
13286	2740	1	Shape	shape	VB
13286	2740	2	into	into	IN
13286	2740	3	cutlets	cutlet	NNS
13286	2740	4	.	.	.
13286	2741	1	Brush	brush	VB
13286	2741	2	over	over	RP
13286	2741	3	with	with	IN
13286	2741	4	beaten	beat	VBN
13286	2741	5	egg	egg	NN
13286	2741	6	,	,	,
13286	2741	7	roll	roll	NN
13286	2741	8	in	in	IN
13286	2741	9	fine	fine	JJ
13286	2741	10	breadcrumbs	breadcrumb	NNS
13286	2741	11	and	and	CC
13286	2741	12	fry	fry	VB
13286	2741	13	in	in	IN
13286	2741	14	hot	hot	JJ
13286	2741	15	Crisco	Crisco	NNP
13286	2741	16	.	.	.
13286	2742	1	Serve	serve	VB
13286	2742	2	very	very	RB
13286	2742	3	hot	hot	JJ
13286	2742	4	with	with	IN
13286	2742	5	cream	cream	NN
13286	2742	6	sauce	sauce	NN
13286	2742	7	.	.	.
13286	2743	1	March	March	NNP
13286	2743	2	7	7	CD
13286	2743	3	_	_	NNP
13286	2743	4	*	*	NFP
13286	2743	5	Tapioca	Tapioca	NNP
13286	2743	6	Puree	Puree	NNP
13286	2743	7	Brazillian	brazillian	JJ
13286	2743	8	Stew	Stew	NNP
13286	2743	9	Beans	bean	NNS
13286	2743	10	Mashed	Mashed	NNP
13286	2743	11	Potatoes	Potatoes	NNP
13286	2743	12	White	White	NNP
13286	2743	13	Grape	Grape	NNP
13286	2743	14	Salad	Salad	NNP
13286	2743	15	Wafers	Wafers	NNP
13286	2743	16	Cheese	Cheese	NNP
13286	2743	17	Ginger	Ginger	NNP
13286	2743	18	Ice	Ice	NNP
13286	2743	19	Cream	Cream	NNP
13286	2743	20	Coffee	Coffee	NNP
13286	2743	21	_	_	NNP
13286	2743	22	_	_	NNP
13286	2743	23	*	*	NFP
13286	2743	24	Tapioca	tapioca	UH
13286	2743	25	Puree_--1	Puree_--1	VBZ
13286	2743	26	quart	quart	NNP
13286	2743	27	white	white	JJ
13286	2743	28	stock	stock	NN
13286	2743	29	,	,	,
13286	2743	30	or	or	CC
13286	2743	31	half	half	NN
13286	2743	32	stock	stock	NN
13286	2743	33	and	and	CC
13286	2743	34	half	half	NN
13286	2743	35	milk	milk	NN
13286	2743	36	,	,	,
13286	2743	37	1/4	1/4	CD
13286	2743	38	pint	pint	NN
13286	2743	39	cream	cream	NN
13286	2743	40	,	,	,
13286	2743	41	1	1	CD
13286	2743	42	tablespoon	tablespoon	NN
13286	2743	43	melted	melt	VBN
13286	2743	44	Crisco	Crisco	NNP
13286	2743	45	,	,	,
13286	2743	46	yolks	yolk	NNS
13286	2743	47	of	of	IN
13286	2743	48	3	3	CD
13286	2743	49	eggs	egg	NNS
13286	2743	50	,	,	,
13286	2743	51	1	1	CD
13286	2743	52	tablespoon	tablespoon	NN
13286	2743	53	fine	fine	JJ
13286	2743	54	sago	sago	NNP
13286	2743	55	or	or	CC
13286	2743	56	crushed	crush	VBN
13286	2743	57	tapioca	tapioca	NN
13286	2743	58	,	,	,
13286	2743	59	salt	salt	NN
13286	2743	60	and	and	CC
13286	2743	61	pepper	pepper	NN
13286	2743	62	to	to	IN
13286	2743	63	taste	taste	NN
13286	2743	64	.	.	.
13286	2744	1	The	the	DT
13286	2744	2	stock	stock	NN
13286	2744	3	should	should	MD
13286	2744	4	be	be	VB
13286	2744	5	well	well	RB
13286	2744	6	flavored	flavor	VBN
13286	2744	7	,	,	,
13286	2744	8	otherwise	otherwise	RB
13286	2744	9	it	-PRON-	PRP
13286	2744	10	must	must	MD
13286	2744	11	be	be	VB
13286	2744	12	simmered	simmer	VBN
13286	2744	13	with	with	IN
13286	2744	14	a	a	DT
13286	2744	15	little	little	JJ
13286	2744	16	onion	onion	NN
13286	2744	17	,	,	,
13286	2744	18	carrot	carrot	NN
13286	2744	19	,	,	,
13286	2744	20	celery	celery	NN
13286	2744	21	,	,	,
13286	2744	22	and	and	CC
13286	2744	23	herbs	herb	NNS
13286	2744	24	,	,	,
13286	2744	25	and	and	CC
13286	2744	26	strained	strain	VBN
13286	2744	27	for	for	IN
13286	2744	28	use	use	NN
13286	2744	29	.	.	.
13286	2745	1	Bring	bring	VB
13286	2745	2	stock	stock	NN
13286	2745	3	to	to	IN
13286	2745	4	boiling	boiling	NN
13286	2745	5	point	point	NN
13286	2745	6	,	,	,
13286	2745	7	sprinkle	sprinkle	VB
13286	2745	8	in	in	IN
13286	2745	9	sago	sago	NNP
13286	2745	10	,	,	,
13286	2745	11	or	or	CC
13286	2745	12	tapioca	tapioca	RB
13286	2745	13	,	,	,
13286	2745	14	and	and	CC
13286	2745	15	stir	stir	VB
13286	2745	16	and	and	CC
13286	2745	17	cook	cook	VBP
13286	2745	18	until	until	IN
13286	2745	19	it	-PRON-	PRP
13286	2745	20	becomes	become	VBZ
13286	2745	21	transparent	transparent	JJ
13286	2745	22	;	;	:
13286	2745	23	then	then	RB
13286	2745	24	let	let	VB
13286	2745	25	soup	soup	NN
13286	2745	26	cool	cool	VB
13286	2745	27	slightly	slightly	RB
13286	2745	28	.	.	.
13286	2746	1	Mix	mix	JJ
13286	2746	2	yolks	yolk	NNS
13286	2746	3	of	of	IN
13286	2746	4	eggs	egg	NNS
13286	2746	5	and	and	CC
13286	2746	6	the	the	DT
13286	2746	7	cream	cream	NN
13286	2746	8	together	together	RB
13286	2746	9	,	,	,
13286	2746	10	then	then	RB
13286	2746	11	the	the	DT
13286	2746	12	melted	melt	VBN
13286	2746	13	Crisco	Crisco	NNP
13286	2746	14	,	,	,
13286	2746	15	and	and	CC
13286	2746	16	add	add	VB
13286	2746	17	to	to	TO
13286	2746	18	soup	soup	NN
13286	2746	19	and	and	CC
13286	2746	20	stir	stir	VB
13286	2746	21	till	till	IN
13286	2746	22	it	-PRON-	PRP
13286	2746	23	thickens	thicken	VBZ
13286	2746	24	;	;	:
13286	2746	25	it	-PRON-	PRP
13286	2746	26	should	should	MD
13286	2746	27	have	have	VB
13286	2746	28	the	the	DT
13286	2746	29	consistency	consistency	NN
13286	2746	30	of	of	IN
13286	2746	31	single	single	JJ
13286	2746	32	cream	cream	NN
13286	2746	33	.	.	.
13286	2747	1	When	when	WRB
13286	2747	2	a	a	DT
13286	2747	3	thicker	thick	JJR
13286	2747	4	soup	soup	NN
13286	2747	5	is	be	VBZ
13286	2747	6	desired	desire	VBN
13286	2747	7	,	,	,
13286	2747	8	mix	mix	VB
13286	2747	9	teaspoon	teaspoon	NN
13286	2747	10	flour	flour	NN
13286	2747	11	or	or	CC
13286	2747	12	cornstarch	cornstarch	NN
13286	2747	13	with	with	IN
13286	2747	14	a	a	DT
13286	2747	15	little	little	JJ
13286	2747	16	milk	milk	NN
13286	2747	17	,	,	,
13286	2747	18	and	and	CC
13286	2747	19	add	add	VB
13286	2747	20	it	-PRON-	PRP
13286	2747	21	to	to	TO
13286	2747	22	soup	soup	VB
13286	2747	23	at	at	IN
13286	2747	24	same	same	JJ
13286	2747	25	time	time	NN
13286	2747	26	as	as	IN
13286	2747	27	sago	sago	JJ
13286	2747	28	or	or	CC
13286	2747	29	tapioca	tapioca	RB
13286	2747	30	.	.	.
13286	2748	1	Season	season	NN
13286	2748	2	to	to	TO
13286	2748	3	taste	taste	VB
13286	2748	4	,	,	,
13286	2748	5	and	and	CC
13286	2748	6	serve	serve	VB
13286	2748	7	.	.	.
13286	2749	1	March	March	NNP
13286	2749	2	8	8	CD
13286	2749	3	_	_	NNP
13286	2749	4	Turnip	Turnip	NNP
13286	2749	5	Soup	Soup	NNP
13286	2749	6	Beef	Beef	NNP
13286	2749	7	Stew	Stew	NNP
13286	2749	8	with	with	IN
13286	2749	9	Dumplings	dumpling	NNS
13286	2749	10	Parsnips	Parsnips	NNPS
13286	2749	11	Mashed	Mashed	NNP
13286	2749	12	Potatoes	Potatoes	NNPS
13286	2749	13	Russian	Russian	NNP
13286	2749	14	Salad	Salad	NNP
13286	2749	15	Cheese	Cheese	NNP
13286	2749	16	Crackers	Crackers	NNPS
13286	2749	17	*	*	NFP
13286	2749	18	Bird	Bird	NNP
13286	2749	19	's	's	POS
13286	2749	20	Nest	Nest	NNP
13286	2749	21	Pudding	Pudding	NNP
13286	2749	22	Coffee	Coffee	NNP
13286	2749	23	_	_	NNP
13286	2749	24	_	_	NNP
13286	2749	25	*	*	NFP
13286	2749	26	Bird	Bird	NNP
13286	2749	27	's	's	POS
13286	2749	28	Nest	Nest	NNP
13286	2749	29	Pudding_--3	Pudding_--3	NNP
13286	2749	30	eggs	egg	NNS
13286	2749	31	,	,	,
13286	2749	32	3/4	3/4	CD
13286	2749	33	cup	cup	NN
13286	2749	34	flour	flour	NN
13286	2749	35	,	,	,
13286	2749	36	6	6	CD
13286	2749	37	tablespoons	tablespoon	NNS
13286	2749	38	Crisco	Crisco	NNP
13286	2749	39	,	,	,
13286	2749	40	1/2	1/2	CD
13286	2749	41	cup	cup	NN
13286	2749	42	sugar	sugar	NN
13286	2749	43	,	,	,
13286	2749	44	1/2	1/2	CD
13286	2749	45	cup	cup	NN
13286	2749	46	blanc	blanc	NN
13286	2749	47	-	-	HYPH
13286	2749	48	mange	mange	NNP
13286	2749	49	,	,	,
13286	2749	50	pinch	pinch	VB
13286	2749	51	baking	baking	NNP
13286	2749	52	powder	powder	NN
13286	2749	53	,	,	,
13286	2749	54	pistachio	pistachio	NNP
13286	2749	55	nuts	nut	NNS
13286	2749	56	or	or	CC
13286	2749	57	cocoanut	cocoanut	NNP
13286	2749	58	,	,	,
13286	2749	59	angelica	angelica	NNP
13286	2749	60	and	and	CC
13286	2749	61	apricot	apricot	NNP
13286	2749	62	jam	jam	NNP
13286	2749	63	.	.	.
13286	2750	1	Break	break	VB
13286	2750	2	eggs	egg	NNS
13286	2750	3	into	into	IN
13286	2750	4	basin	basin	NN
13286	2750	5	,	,	,
13286	2750	6	add	add	VB
13286	2750	7	sugar	sugar	NN
13286	2750	8	to	to	IN
13286	2750	9	them	-PRON-	PRP
13286	2750	10	,	,	,
13286	2750	11	and	and	CC
13286	2750	12	beat	beat	VBD
13286	2750	13	over	over	IN
13286	2750	14	saucepan	saucepan	NN
13286	2750	15	of	of	IN
13286	2750	16	hot	hot	JJ
13286	2750	17	water	water	NN
13286	2750	18	until	until	IN
13286	2750	19	mixture	mixture	NN
13286	2750	20	is	be	VBZ
13286	2750	21	consistency	consistency	NN
13286	2750	22	of	of	IN
13286	2750	23	thick	thick	JJ
13286	2750	24	cream	cream	NN
13286	2750	25	.	.	.
13286	2751	1	Melt	Melt	NNP
13286	2751	2	Crisco	Crisco	NNP
13286	2751	3	;	;	:
13286	2751	4	sieve	sieve	VB
13286	2751	5	flour	flour	NN
13286	2751	6	and	and	CC
13286	2751	7	baking	baking	NN
13286	2751	8	powder	powder	NN
13286	2751	9	together	together	RB
13286	2751	10	.	.	.
13286	2752	1	Stir	Stir	NNP
13286	2752	2	Crisco	Crisco	NNP
13286	2752	3	and	and	CC
13286	2752	4	flour	flour	NN
13286	2752	5	quickly	quickly	RB
13286	2752	6	and	and	CC
13286	2752	7	lightly	lightly	RB
13286	2752	8	into	into	IN
13286	2752	9	egg	egg	NN
13286	2752	10	mixture	mixture	NN
13286	2752	11	,	,	,
13286	2752	12	turn	turn	VB
13286	2752	13	into	into	IN
13286	2752	14	well	well	RB
13286	2752	15	-	-	HYPH
13286	2752	16	criscoed	criscoed	JJ
13286	2752	17	mold	mold	NN
13286	2752	18	,	,	,
13286	2752	19	and	and	CC
13286	2752	20	bake	bake	VB
13286	2752	21	in	in	RP
13286	2752	22	a	a	DT
13286	2752	23	moderate	moderate	JJ
13286	2752	24	oven	oven	NN
13286	2752	25	for	for	IN
13286	2752	26	15	15	CD
13286	2752	27	to	to	TO
13286	2752	28	20	20	CD
13286	2752	29	minutes	minute	NNS
13286	2752	30	.	.	.
13286	2753	1	Turn	turn	VB
13286	2753	2	out	out	RP
13286	2753	3	when	when	WRB
13286	2753	4	done	do	VBN
13286	2753	5	,	,	,
13286	2753	6	and	and	CC
13286	2753	7	let	let	VB
13286	2753	8	the	the	DT
13286	2753	9	cake	cake	NN
13286	2753	10	get	get	VB
13286	2753	11	cold	cold	JJ
13286	2753	12	.	.	.
13286	2754	1	Rub	rub	VB
13286	2754	2	some	some	DT
13286	2754	3	apricot	apricot	NNP
13286	2754	4	jam	jam	NN
13286	2754	5	through	through	IN
13286	2754	6	a	a	DT
13286	2754	7	hair	hair	NN
13286	2754	8	sieve	sieve	NN
13286	2754	9	,	,	,
13286	2754	10	put	put	VB
13286	2754	11	a	a	DT
13286	2754	12	thin	thin	JJ
13286	2754	13	layer	layer	NN
13286	2754	14	of	of	IN
13286	2754	15	this	this	DT
13286	2754	16	over	over	IN
13286	2754	17	the	the	DT
13286	2754	18	cake	cake	NN
13286	2754	19	,	,	,
13286	2754	20	roll	roll	VB
13286	2754	21	it	-PRON-	PRP
13286	2754	22	either	either	CC
13286	2754	23	in	in	IN
13286	2754	24	chopped	chop	VBN
13286	2754	25	pistachio	pistachio	NNP
13286	2754	26	nuts	nut	NNS
13286	2754	27	or	or	CC
13286	2754	28	desiccated	desiccated	JJ
13286	2754	29	cocoanut	cocoanut	NN
13286	2754	30	.	.	.
13286	2755	1	Stand	stand	VB
13286	2755	2	on	on	IN
13286	2755	3	a	a	DT
13286	2755	4	dish	dish	NN
13286	2755	5	.	.	.
13286	2756	1	Have	have	VBP
13286	2756	2	ready	ready	JJ
13286	2756	3	some	some	DT
13286	2756	4	blanc	blanc	NN
13286	2756	5	-	-	HYPH
13286	2756	6	mange	mange	NN
13286	2756	7	eggs	egg	NNS
13286	2756	8	,	,	,
13286	2756	9	fill	fill	VB
13286	2756	10	the	the	DT
13286	2756	11	center	center	NN
13286	2756	12	with	with	IN
13286	2756	13	these	these	DT
13286	2756	14	,	,	,
13286	2756	15	and	and	CC
13286	2756	16	arrange	arrange	VB
13286	2756	17	round	round	IN
13286	2756	18	the	the	DT
13286	2756	19	base	base	NN
13286	2756	20	of	of	IN
13286	2756	21	the	the	DT
13286	2756	22	nest	nest	NN
13286	2756	23	some	some	DT
13286	2756	24	pieces	piece	NNS
13286	2756	25	of	of	IN
13286	2756	26	angelica	angelica	NNP
13286	2756	27	to	to	TO
13286	2756	28	represent	represent	VB
13286	2756	29	twigs	twig	NNS
13286	2756	30	.	.	.
13286	2757	1	It	-PRON-	PRP
13286	2757	2	is	be	VBZ
13286	2757	3	now	now	RB
13286	2757	4	ready	ready	JJ
13286	2757	5	to	to	TO
13286	2757	6	serve	serve	VB
13286	2757	7	.	.	.
13286	2758	1	The	the	DT
13286	2758	2	blanc	blanc	NN
13286	2758	3	-	-	HYPH
13286	2758	4	mange	mange	NN
13286	2758	5	eggs	egg	NNS
13286	2758	6	are	be	VBP
13286	2758	7	made	make	VBN
13286	2758	8	by	by	IN
13286	2758	9	either	either	CC
13286	2758	10	filling	fill	VBG
13286	2758	11	some	some	DT
13286	2758	12	egg	egg	NN
13286	2758	13	-	-	HYPH
13286	2758	14	molds	mold	NNS
13286	2758	15	with	with	IN
13286	2758	16	blanc	blanc	NN
13286	2758	17	-	-	HYPH
13286	2758	18	mange	mange	NN
13286	2758	19	,	,	,
13286	2758	20	or	or	CC
13286	2758	21	by	by	IN
13286	2758	22	emptying	empty	VBG
13286	2758	23	out	out	RP
13286	2758	24	some	some	DT
13286	2758	25	eggs	egg	NNS
13286	2758	26	,	,	,
13286	2758	27	and	and	CC
13286	2758	28	using	use	VBG
13286	2758	29	the	the	DT
13286	2758	30	shells	shell	NNS
13286	2758	31	.	.	.
13286	2759	1	The	the	DT
13286	2759	2	eggs	egg	NNS
13286	2759	3	must	must	MD
13286	2759	4	be	be	VB
13286	2759	5	emptied	empty	VBN
13286	2759	6	through	through	IN
13286	2759	7	as	as	RB
13286	2759	8	small	small	JJ
13286	2759	9	a	a	DT
13286	2759	10	hole	hole	NN
13286	2759	11	as	as	IN
13286	2759	12	possible	possible	JJ
13286	2759	13	.	.	.
13286	2760	1	When	when	WRB
13286	2760	2	set	set	VBN
13286	2760	3	,	,	,
13286	2760	4	the	the	DT
13286	2760	5	shells	shell	NNS
13286	2760	6	are	be	VBP
13286	2760	7	broken	break	VBN
13286	2760	8	away	away	RP
13286	2760	9	carefully	carefully	RB
13286	2760	10	.	.	.
13286	2761	1	March	March	NNP
13286	2761	2	9	9	CD
13286	2761	3	_	_	NNP
13286	2761	4	*	*	NFP
13286	2761	5	Veal	Veal	NNP
13286	2761	6	and	and	CC
13286	2761	7	Ham	Ham	NNP
13286	2761	8	Pie	Pie	NNP
13286	2761	9	Baked	Baked	NNP
13286	2761	10	Sweet	Sweet	NNP
13286	2761	11	Potatoes	potato	NNS
13286	2761	12	Fried	Fried	NNP
13286	2761	13	Parsnips	Parsnips	NNPS
13286	2761	14	Salad	Salad	NNP
13286	2761	15	of	of	IN
13286	2761	16	Canned	Canned	NNP
13286	2761	17	Asparagus	Asparagus	NNP
13286	2761	18	Tips	Tips	NNP
13286	2761	19	Cheese	Cheese	NNP
13286	2761	20	Fritters	Fritters	NNPS
13286	2761	21	Caramel	Caramel	NNP
13286	2761	22	Pudding	Pudding	NNP
13286	2761	23	with	with	IN
13286	2761	24	Meringue	Meringue	NNP
13286	2761	25	Coffee	Coffee	NNP
13286	2761	26	_	_	NNP
13286	2761	27	_	_	NNP
13286	2761	28	*	*	NFP
13286	2761	29	Veal	Veal	NNP
13286	2761	30	and	and	CC
13286	2761	31	Ham	Ham	NNP
13286	2761	32	Pie_--1	Pie_--1	NNS
13286	2761	33	-	-	:
13286	2761	34	1/2	1/2	CD
13286	2761	35	pounds	pound	NNS
13286	2761	36	veal	veal	NN
13286	2761	37	,	,	,
13286	2761	38	2	2	CD
13286	2761	39	hard	hard	RB
13286	2761	40	-	-	HYPH
13286	2761	41	cooked	cook	VBN
13286	2761	42	eggs	egg	NNS
13286	2761	43	,	,	,
13286	2761	44	few	few	JJ
13286	2761	45	grains	grain	NNS
13286	2761	46	red	red	JJ
13286	2761	47	pepper	pepper	NN
13286	2761	48	,	,	,
13286	2761	49	dust	dust	NN
13286	2761	50	of	of	IN
13286	2761	51	powdered	powder	VBN
13286	2761	52	mace	mace	NN
13286	2761	53	,	,	,
13286	2761	54	1/2	1/2	CD
13286	2761	55	teaspoon	teaspoon	NN
13286	2761	56	grated	grate	VBD
13286	2761	57	lemon	lemon	NN
13286	2761	58	rind	rind	NN
13286	2761	59	,	,	,
13286	2761	60	1/2	1/2	CD
13286	2761	61	pound	pound	NN
13286	2761	62	ham	ham	NN
13286	2761	63	,	,	,
13286	2761	64	1	1	CD
13286	2761	65	tablespoon	tablespoon	NN
13286	2761	66	flour	flour	NN
13286	2761	67	,	,	,
13286	2761	68	1	1	CD
13286	2761	69	teaspoon	teaspoon	NN
13286	2761	70	salt	salt	NN
13286	2761	71	,	,	,
13286	2761	72	6	6	CD
13286	2761	73	whole	whole	JJ
13286	2761	74	peppers	pepper	NNS
13286	2761	75	,	,	,
13286	2761	76	powdered	powder	VBN
13286	2761	77	sweet	sweet	JJ
13286	2761	78	herbs	herb	NNS
13286	2761	79	,	,	,
13286	2761	80	and	and	CC
13286	2761	81	pastry	pastry	NN
13286	2761	82	.	.	.
13286	2762	1	Cut	cut	NN
13286	2762	2	veal	veal	NN
13286	2762	3	and	and	CC
13286	2762	4	ham	ham	NN
13286	2762	5	into	into	IN
13286	2762	6	very	very	RB
13286	2762	7	thin	thin	JJ
13286	2762	8	pieces	piece	NNS
13286	2762	9	;	;	:
13286	2762	10	mix	mix	VB
13286	2762	11	on	on	IN
13286	2762	12	a	a	DT
13286	2762	13	plate	plate	NN
13286	2762	14	,	,	,
13286	2762	15	flour	flour	NN
13286	2762	16	,	,	,
13286	2762	17	salt	salt	NN
13286	2762	18	,	,	,
13286	2762	19	pepper	pepper	NN
13286	2762	20	,	,	,
13286	2762	21	sweet	sweet	JJ
13286	2762	22	herbs	herb	NNS
13286	2762	23	,	,	,
13286	2762	24	lemon	lemon	NN
13286	2762	25	rind	rind	NN
13286	2762	26	,	,	,
13286	2762	27	red	red	JJ
13286	2762	28	pepper	pepper	NN
13286	2762	29	,	,	,
13286	2762	30	and	and	CC
13286	2762	31	mace	mace	NN
13286	2762	32	,	,	,
13286	2762	33	roll	roll	VB
13286	2762	34	in	in	IN
13286	2762	35	this	this	DT
13286	2762	36	seasoning	seasoning	NN
13286	2762	37	each	each	DT
13286	2762	38	piece	piece	NN
13286	2762	39	of	of	IN
13286	2762	40	veal	veal	NN
13286	2762	41	,	,	,
13286	2762	42	and	and	CC
13286	2762	43	lay	lie	VBD
13286	2762	44	in	in	IN
13286	2762	45	a	a	DT
13286	2762	46	pie	pie	NN
13286	2762	47	dish	dish	NN
13286	2762	48	,	,	,
13286	2762	49	alternately	alternately	RB
13286	2762	50	,	,	,
13286	2762	51	layers	layer	NNS
13286	2762	52	of	of	IN
13286	2762	53	veal	veal	NN
13286	2762	54	,	,	,
13286	2762	55	ham	ham	NN
13286	2762	56	,	,	,
13286	2762	57	and	and	CC
13286	2762	58	egg	egg	NN
13286	2762	59	,	,	,
13286	2762	60	cut	cut	VBN
13286	2762	61	in	in	IN
13286	2762	62	slices	slice	NNS
13286	2762	63	;	;	:
13286	2762	64	pile	pile	VB
13286	2762	65	this	this	DT
13286	2762	66	in	in	IN
13286	2762	67	center	center	NN
13286	2762	68	of	of	IN
13286	2762	69	dish	dish	NN
13286	2762	70	,	,	,
13286	2762	71	add	add	VB
13286	2762	72	1/2	1/2	CD
13286	2762	73	cup	cup	NN
13286	2762	74	water	water	NN
13286	2762	75	;	;	:
13286	2762	76	line	line	NN
13286	2762	77	edge	edge	NN
13286	2762	78	of	of	IN
13286	2762	79	dish	dish	NN
13286	2762	80	,	,	,
13286	2762	81	cover	cover	NN
13286	2762	82	and	and	CC
13286	2762	83	decorate	decorate	NN
13286	2762	84	with	with	IN
13286	2762	85	Crisco	Crisco	NNP
13286	2762	86	Flake	Flake	NNP
13286	2762	87	Pastry	Pastry	NNP
13286	2762	88	;	;	:
13286	2762	89	when	when	WRB
13286	2762	90	baked	bake	VBN
13286	2762	91	add	add	VBP
13286	2762	92	a	a	DT
13286	2762	93	little	little	JJ
13286	2762	94	very	very	RB
13286	2762	95	good	good	JJ
13286	2762	96	seasoned	seasoned	JJ
13286	2762	97	stock	stock	NN
13286	2762	98	,	,	,
13286	2762	99	which	which	WDT
13286	2762	100	should	should	MD
13286	2762	101	become	become	VB
13286	2762	102	a	a	DT
13286	2762	103	jelly	jelly	NN
13286	2762	104	when	when	WRB
13286	2762	105	the	the	DT
13286	2762	106	pie	pie	NN
13286	2762	107	is	be	VBZ
13286	2762	108	cold	cold	JJ
13286	2762	109	,	,	,
13286	2762	110	or	or	CC
13286	2762	111	a	a	DT
13286	2762	112	little	little	JJ
13286	2762	113	gelatine	gelatine	NN
13286	2762	114	may	may	MD
13286	2762	115	be	be	VB
13286	2762	116	added	add	VBN
13286	2762	117	;	;	:
13286	2762	118	garnish	garnish	VB
13286	2762	119	with	with	IN
13286	2762	120	parsley	parsley	NNP
13286	2762	121	if	if	IN
13286	2762	122	served	serve	VBN
13286	2762	123	cold	cold	JJ
13286	2762	124	.	.	.
13286	2763	1	March	March	NNP
13286	2763	2	10	10	CD
13286	2763	3	_	_	NNP
13286	2763	4	Cream	Cream	NNP
13286	2763	5	of	of	IN
13286	2763	6	Cabbage	Cabbage	NNP
13286	2763	7	Soup	Soup	NNP
13286	2763	8	Celery	Celery	NNP
13286	2763	9	Olives	Olives	NNPS
13286	2763	10	*	*	NFP
13286	2763	11	Halibut	Halibut	NNP
13286	2763	12	,	,	,
13286	2763	13	a	a	DT
13286	2763	14	la	la	FW
13286	2763	15	Poulette	Poulette	NNP
13286	2763	16	,	,	,
13286	2763	17	White	White	NNP
13286	2763	18	Sauce	Sauce	NNP
13286	2763	19	Baked	Baked	NNP
13286	2763	20	Potatoes	Potatoes	NNPS
13286	2763	21	Macaroni	Macaroni	NNP
13286	2763	22	,	,	,
13286	2763	23	Italian	italian	JJ
13286	2763	24	Style	Style	NNP
13286	2763	25	Chicory	Chicory	NNP
13286	2763	26	Salad	Salad	NNP
13286	2763	27	Cheese	Cheese	NNP
13286	2763	28	Crusts	Crusts	NNPS
13286	2763	29	Plum	Plum	NNP
13286	2763	30	Pudding	Pudding	NNP
13286	2763	31	Coffee	Coffee	NNP
13286	2763	32	_	_	NNP
13286	2763	33	_	_	NNP
13286	2763	34	*	*	NNP
13286	2763	35	Halibut	Halibut	NNP
13286	2763	36	,	,	,
13286	2763	37	a	a	DT
13286	2763	38	la	la	NNP
13286	2763	39	Poulette_--Slice	Poulette_--Slice	NNP
13286	2763	40	of	of	IN
13286	2763	41	halibut	halibut	NNP
13286	2763	42	,	,	,
13286	2763	43	weighing	weigh	VBG
13286	2763	44	2	2	CD
13286	2763	45	pounds	pound	NNS
13286	2763	46	,	,	,
13286	2763	47	1/4	1/4	CD
13286	2763	48	cup	cup	NN
13286	2763	49	melted	melt	VBN
13286	2763	50	Crisco	Crisco	NNP
13286	2763	51	,	,	,
13286	2763	52	2	2	CD
13286	2763	53	teaspoons	teaspoon	NNS
13286	2763	54	lemon	lemon	NN
13286	2763	55	juice	juice	NN
13286	2763	56	,	,	,
13286	2763	57	few	few	JJ
13286	2763	58	drops	drop	NNS
13286	2763	59	onion	onion	NN
13286	2763	60	juice	juice	NN
13286	2763	61	,	,	,
13286	2763	62	pepper	pepper	NN
13286	2763	63	and	and	CC
13286	2763	64	salt	salt	NN
13286	2763	65	to	to	IN
13286	2763	66	taste	taste	NN
13286	2763	67	.	.	.
13286	2764	1	Clean	clean	JJ
13286	2764	2	fish	fish	NN
13286	2764	3	and	and	CC
13286	2764	4	cut	cut	VBD
13286	2764	5	into	into	IN
13286	2764	6	neat	neat	JJ
13286	2764	7	fillets	fillet	NNS
13286	2764	8	.	.	.
13286	2765	1	Add	add	VB
13286	2765	2	seasonings	seasoning	NNS
13286	2765	3	to	to	IN
13286	2765	4	melted	melt	VBN
13286	2765	5	Crisco	Crisco	NNP
13286	2765	6	,	,	,
13286	2765	7	and	and	CC
13286	2765	8	put	put	VBD
13286	2765	9	dish	dish	NN
13286	2765	10	containing	contain	VBG
13286	2765	11	Crisco	Crisco	NNP
13286	2765	12	in	in	IN
13286	2765	13	saucepan	saucepan	NN
13286	2765	14	of	of	IN
13286	2765	15	hot	hot	JJ
13286	2765	16	water	water	NN
13286	2765	17	to	to	TO
13286	2765	18	keep	keep	VB
13286	2765	19	Crisco	Crisco	NNP
13286	2765	20	melted	melt	VBN
13286	2765	21	.	.	.
13286	2766	1	Take	take	VB
13286	2766	2	up	up	RP
13286	2766	3	each	each	DT
13286	2766	4	fillet	fillet	NN
13286	2766	5	separately	separately	RB
13286	2766	6	with	with	IN
13286	2766	7	a	a	DT
13286	2766	8	fork	fork	NN
13286	2766	9	,	,	,
13286	2766	10	dip	dip	NN
13286	2766	11	in	in	IN
13286	2766	12	Crisco	Crisco	NNP
13286	2766	13	,	,	,
13286	2766	14	roll	roll	NN
13286	2766	15	and	and	CC
13286	2766	16	fasten	fasten	RB
13286	2766	17	with	with	IN
13286	2766	18	small	small	JJ
13286	2766	19	wooden	wooden	JJ
13286	2766	20	skewer	skewer	NN
13286	2766	21	.	.	.
13286	2767	1	Put	put	VB
13286	2767	2	in	in	IN
13286	2767	3	shallow	shallow	JJ
13286	2767	4	pan	pan	NN
13286	2767	5	,	,	,
13286	2767	6	dredge	dredge	NN
13286	2767	7	with	with	IN
13286	2767	8	flour	flour	NN
13286	2767	9	,	,	,
13286	2767	10	and	and	CC
13286	2767	11	bake	bake	VB
13286	2767	12	12	12	CD
13286	2767	13	minutes	minute	NNS
13286	2767	14	in	in	IN
13286	2767	15	hot	hot	JJ
13286	2767	16	oven	oven	NN
13286	2767	17	.	.	.
13286	2768	1	Remove	remove	VB
13286	2768	2	skewers	skewer	NNS
13286	2768	3	,	,	,
13286	2768	4	arrange	arrange	VBP
13286	2768	5	on	on	IN
13286	2768	6	platter	platter	NN
13286	2768	7	for	for	IN
13286	2768	8	serving	serving	NN
13286	2768	9	,	,	,
13286	2768	10	pour	pour	VB
13286	2768	11	around	around	RB
13286	2768	12	1	1	CD
13286	2768	13	-	-	SYM
13286	2768	14	1/2	1/2	CD
13286	2768	15	cups	cup	NNS
13286	2768	16	white	white	JJ
13286	2768	17	sauce	sauce	NN
13286	2768	18	,	,	,
13286	2768	19	and	and	CC
13286	2768	20	garnish	garnish	VB
13286	2768	21	with	with	IN
13286	2768	22	yolks	yolk	NNS
13286	2768	23	of	of	IN
13286	2768	24	2	2	CD
13286	2768	25	hard	hard	RB
13286	2768	26	-	-	HYPH
13286	2768	27	cooked	cook	VBN
13286	2768	28	eggs	egg	NNS
13286	2768	29	rubbed	rub	VBN
13286	2768	30	through	through	IN
13286	2768	31	a	a	DT
13286	2768	32	strainer	strainer	NN
13286	2768	33	,	,	,
13286	2768	34	whites	white	NNS
13286	2768	35	of	of	IN
13286	2768	36	hard	hard	RB
13286	2768	37	-	-	HYPH
13286	2768	38	cooked	cook	VBN
13286	2768	39	eggs	egg	NNS
13286	2768	40	cut	cut	VBN
13286	2768	41	in	in	IN
13286	2768	42	strips	strip	NNS
13286	2768	43	,	,	,
13286	2768	44	lemon	lemon	NN
13286	2768	45	cut	cut	NN
13286	2768	46	fan	fan	NN
13286	2768	47	-	-	HYPH
13286	2768	48	shaped	shape	VBN
13286	2768	49	,	,	,
13286	2768	50	and	and	CC
13286	2768	51	parsley	parsley	NN
13286	2768	52	.	.	.
13286	2769	1	March	March	NNP
13286	2769	2	11	11	CD
13286	2769	3	_	_	NNP
13286	2769	4	Asparagus	Asparagus	NNP
13286	2769	5	Soup	Soup	NNP
13286	2769	6	Baked	Baked	NNP
13286	2769	7	Salmon	Salmon	NNP
13286	2769	8	,	,	,
13286	2769	9	Hollandaise	Hollandaise	NNP
13286	2769	10	Sauce	Sauce	NNP
13286	2769	11	Mashed	Mashed	NNP
13286	2769	12	Potatoes	Potatoes	NNP
13286	2769	13	*	*	NFP
13286	2769	14	Spinach	Spinach	NNP
13286	2769	15	,	,	,
13286	2769	16	a	a	DT
13286	2769	17	la	la	NNP
13286	2769	18	Creme	Creme	NNP
13286	2769	19	Escarole	Escarole	NNP
13286	2769	20	Salad	Salad	NNP
13286	2769	21	Cheese	Cheese	NNP
13286	2769	22	Straws	Straws	NNP
13286	2769	23	Cocoanut	Cocoanut	NNP
13286	2769	24	Pudding	Pudding	NNP
13286	2769	25	Coffee	Coffee	NNP
13286	2769	26	_	_	NNP
13286	2769	27	_	_	NNP
13286	2769	28	*	*	NNP
13286	2769	29	Spinach	Spinach	NNP
13286	2769	30	,	,	,
13286	2769	31	a	a	DT
13286	2769	32	la	la	NNP
13286	2769	33	Creme_--2	Creme_--2	NNP
13286	2769	34	pounds	pound	NNS
13286	2769	35	spinach	spinach	VBP
13286	2769	36	,	,	,
13286	2769	37	pepper	pepper	NN
13286	2769	38	,	,	,
13286	2769	39	salt	salt	NN
13286	2769	40	,	,	,
13286	2769	41	and	and	CC
13286	2769	42	nutmeg	nutmeg	NN
13286	2769	43	to	to	TO
13286	2769	44	taste	taste	VB
13286	2769	45	,	,	,
13286	2769	46	2	2	CD
13286	2769	47	tablespoons	tablespoon	NNS
13286	2769	48	Crisco	Crisco	NNP
13286	2769	49	,	,	,
13286	2769	50	1/2	1/2	CD
13286	2769	51	cup	cup	NN
13286	2769	52	thick	thick	JJ
13286	2769	53	cream	cream	NN
13286	2769	54	,	,	,
13286	2769	55	and	and	CC
13286	2769	56	1	1	CD
13286	2769	57	teaspoon	teaspoon	NN
13286	2769	58	sugar	sugar	NN
13286	2769	59	.	.	.
13286	2770	1	Wash	wash	VB
13286	2770	2	and	and	CC
13286	2770	3	pick	pick	VB
13286	2770	4	spinach	spinach	NN
13286	2770	5	,	,	,
13286	2770	6	throw	throw	VB
13286	2770	7	it	-PRON-	PRP
13286	2770	8	into	into	IN
13286	2770	9	a	a	DT
13286	2770	10	pan	pan	NN
13286	2770	11	of	of	IN
13286	2770	12	boiling	boil	VBG
13286	2770	13	water	water	NN
13286	2770	14	containing	contain	VBG
13286	2770	15	a	a	DT
13286	2770	16	little	little	JJ
13286	2770	17	salt	salt	NN
13286	2770	18	and	and	CC
13286	2770	19	soda	soda	NN
13286	2770	20	;	;	:
13286	2770	21	boil	boil	VB
13286	2770	22	until	until	IN
13286	2770	23	tender	tender	NN
13286	2770	24	,	,	,
13286	2770	25	10	10	CD
13286	2770	26	to	to	TO
13286	2770	27	15	15	CD
13286	2770	28	minutes	minute	NNS
13286	2770	29	;	;	:
13286	2770	30	pour	pour	VB
13286	2770	31	on	on	RP
13286	2770	32	to	to	IN
13286	2770	33	a	a	DT
13286	2770	34	wire	wire	NN
13286	2770	35	sieve	sieve	NN
13286	2770	36	,	,	,
13286	2770	37	and	and	CC
13286	2770	38	squeeze	squeeze	VB
13286	2770	39	out	out	RP
13286	2770	40	all	all	PDT
13286	2770	41	the	the	DT
13286	2770	42	water	water	NN
13286	2770	43	;	;	:
13286	2770	44	rub	rub	VB
13286	2770	45	through	through	IN
13286	2770	46	the	the	DT
13286	2770	47	sieve	sieve	NN
13286	2770	48	with	with	IN
13286	2770	49	a	a	DT
13286	2770	50	wooden	wooden	JJ
13286	2770	51	spoon	spoon	NN
13286	2770	52	;	;	:
13286	2770	53	put	put	VB
13286	2770	54	spinach	spinach	NN
13286	2770	55	into	into	IN
13286	2770	56	a	a	DT
13286	2770	57	saucepan	saucepan	NN
13286	2770	58	,	,	,
13286	2770	59	with	with	IN
13286	2770	60	seasoning	seasoning	NN
13286	2770	61	,	,	,
13286	2770	62	butter	butter	NN
13286	2770	63	,	,	,
13286	2770	64	and	and	CC
13286	2770	65	cream	cream	NN
13286	2770	66	.	.	.
13286	2771	1	The	the	DT
13286	2771	2	spinach	spinach	NN
13286	2771	3	may	may	MD
13286	2771	4	be	be	VB
13286	2771	5	prepared	prepare	VBN
13286	2771	6	as	as	IN
13286	2771	7	above	above	RB
13286	2771	8	and	and	CC
13286	2771	9	mixed	mix	VBN
13286	2771	10	with	with	IN
13286	2771	11	white	white	JJ
13286	2771	12	sauce	sauce	NN
13286	2771	13	instead	instead	RB
13286	2771	14	of	of	IN
13286	2771	15	cream	cream	NN
13286	2771	16	;	;	:
13286	2771	17	garnish	garnish	VB
13286	2771	18	with	with	IN
13286	2771	19	fried	fried	JJ
13286	2771	20	croutons	crouton	NNS
13286	2771	21	.	.	.
13286	2772	1	March	March	NNP
13286	2772	2	12	12	CD
13286	2772	3	_	_	NNP
13286	2772	4	Porterhouse	Porterhouse	NNP
13286	2772	5	Steak	Steak	NNP
13286	2772	6	,	,	,
13286	2772	7	Maitre	Maitre	NNP
13286	2772	8	d'Hotel	d'Hotel	NNP
13286	2772	9	Butter	Butter	NNP
13286	2772	10	French	French	NNP
13286	2772	11	Fried	Fried	NNP
13286	2772	12	Potatoes	Potatoes	NNPS
13286	2772	13	Stewed	Stewed	NNP
13286	2772	14	Tomatoes	Tomatoes	NNPS
13286	2772	15	Shredded	Shredded	NNP
13286	2772	16	Cabbage	Cabbage	NNP
13286	2772	17	,	,	,
13286	2772	18	Cream	Cream	NNP
13286	2772	19	Dressing	Dressing	NNP
13286	2772	20	*	*	NFP
13286	2772	21	Apple	Apple	NNP
13286	2772	22	Pie	Pie	NNP
13286	2772	23	Cheese	Cheese	NNP
13286	2772	24	Coffee	Coffee	NNP
13286	2772	25	_	_	NNP
13286	2772	26	_	_	NNP
13286	2772	27	*	*	NFP
13286	2772	28	Apple	Apple	NNP
13286	2772	29	Pie_--Use	Pie_--Use	NNP
13286	2772	30	Crisco	Crisco	NNP
13286	2772	31	Plain	Plain	NNP
13286	2772	32	Paste	Paste	NNP
13286	2772	33	.	.	.
13286	2773	1	For	for	IN
13286	2773	2	filling	fill	VBG
13286	2773	3	for	for	IN
13286	2773	4	a	a	DT
13286	2773	5	medium	medium	JJ
13286	2773	6	-	-	HYPH
13286	2773	7	sized	sized	JJ
13286	2773	8	pie	pie	NN
13286	2773	9	tin	tin	NN
13286	2773	10	,	,	,
13286	2773	11	use	use	NN
13286	2773	12	3	3	CD
13286	2773	13	cups	cup	NNS
13286	2773	14	pared	pare	VBN
13286	2773	15	and	and	CC
13286	2773	16	sliced	sliced	JJ
13286	2773	17	apples	apple	NNS
13286	2773	18	,	,	,
13286	2773	19	1/2	1/2	CD
13286	2773	20	cup	cup	NN
13286	2773	21	sugar	sugar	NN
13286	2773	22	,	,	,
13286	2773	23	1/8	1/8	CD
13286	2773	24	teaspoon	teaspoon	NN
13286	2773	25	salt	salt	NN
13286	2773	26	,	,	,
13286	2773	27	1	1	CD
13286	2773	28	tablespoon	tablespoon	NN
13286	2773	29	Crisco	Crisco	NNP
13286	2773	30	,	,	,
13286	2773	31	1/4	1/4	CD
13286	2773	32	teaspoon	teaspoon	NN
13286	2773	33	cinnamon	cinnamon	NN
13286	2773	34	,	,	,
13286	2773	35	1	1	CD
13286	2773	36	tablespoon	tablespoon	NN
13286	2773	37	lemon	lemon	NN
13286	2773	38	juice	juice	NN
13286	2773	39	,	,	,
13286	2773	40	and	and	CC
13286	2773	41	grated	grate	VBN
13286	2773	42	rind	rind	NN
13286	2773	43	of	of	IN
13286	2773	44	1/2	1/2	CD
13286	2773	45	lemon	lemon	NN
13286	2773	46	.	.	.
13286	2774	1	March	March	NNP
13286	2774	2	13	13	CD
13286	2774	3	_	_	NNP
13286	2774	4	Baked	Baked	NNP
13286	2774	5	Stuffed	Stuffed	NNP
13286	2774	6	Haddock	Haddock	NNP
13286	2774	7	Julienne	Julienne	NNP
13286	2774	8	Potatoes	Potatoes	NNP
13286	2774	9	Creamed	Creamed	NNP
13286	2774	10	Cucumbers	Cucumbers	NNPS
13286	2774	11	Egg	Egg	NNP
13286	2774	12	Salad	Salad	NNP
13286	2774	13	*	*	NFP
13286	2774	14	Steamed	Steamed	NNP
13286	2774	15	Graham	Graham	NNP
13286	2774	16	Pudding	Pudding	NNP
13286	2774	17	,	,	,
13286	2774	18	Hard	Hard	NNP
13286	2774	19	Sauce	Sauce	NNP
13286	2774	20	Coffee	Coffee	NNP
13286	2774	21	_	_	NNP
13286	2774	22	_	_	NNP
13286	2774	23	*	*	NFP
13286	2774	24	Steamed	Steamed	NNP
13286	2774	25	Graham	Graham	NNP
13286	2774	26	Pudding_--1/2	Pudding_--1/2	NNP
13286	2774	27	cup	cup	NN
13286	2774	28	molasses	molasse	NNS
13286	2774	29	,	,	,
13286	2774	30	1/2	1/2	CD
13286	2774	31	cup	cup	NN
13286	2774	32	milk	milk	NN
13286	2774	33	,	,	,
13286	2774	34	1	1	CD
13286	2774	35	egg	egg	NN
13286	2774	36	,	,	,
13286	2774	37	1/4	1/4	CD
13286	2774	38	cup	cup	NN
13286	2774	39	Crisco	Crisco	NNP
13286	2774	40	,	,	,
13286	2774	41	1	1	CD
13286	2774	42	-	-	SYM
13286	2774	43	1/2	1/2	CD
13286	2774	44	cups	cup	NNS
13286	2774	45	graham	graham	NNP
13286	2774	46	flour	flour	NN
13286	2774	47	,	,	,
13286	2774	48	1/2	1/2	CD
13286	2774	49	teaspoon	teaspoon	NN
13286	2774	50	soda	soda	NN
13286	2774	51	,	,	,
13286	2774	52	1	1	CD
13286	2774	53	teaspoon	teaspoon	NN
13286	2774	54	salt	salt	NN
13286	2774	55	,	,	,
13286	2774	56	1	1	CD
13286	2774	57	cup	cup	NN
13286	2774	58	stoned	stone	VBD
13286	2774	59	and	and	CC
13286	2774	60	chopped	chop	VBN
13286	2774	61	dates	date	NNS
13286	2774	62	.	.	.
13286	2775	1	Melt	Melt	NNP
13286	2775	2	Crisco	Crisco	NNP
13286	2775	3	,	,	,
13286	2775	4	add	add	VB
13286	2775	5	molasses	molasse	NNS
13286	2775	6	,	,	,
13286	2775	7	milk	milk	NN
13286	2775	8	,	,	,
13286	2775	9	egg	egg	NN
13286	2775	10	well	well	RB
13286	2775	11	beaten	beat	VBN
13286	2775	12	,	,	,
13286	2775	13	dry	dry	JJ
13286	2775	14	ingredients	ingredient	NNS
13286	2775	15	,	,	,
13286	2775	16	mixed	mixed	JJ
13286	2775	17	and	and	CC
13286	2775	18	sifted	sifted	JJ
13286	2775	19	,	,	,
13286	2775	20	and	and	CC
13286	2775	21	dates	date	NNS
13286	2775	22	;	;	:
13286	2775	23	turn	turn	VB
13286	2775	24	into	into	IN
13286	2775	25	Criscoed	Criscoed	NNP
13286	2775	26	mold	mold	NN
13286	2775	27	,	,	,
13286	2775	28	cover	cover	NN
13286	2775	29	,	,	,
13286	2775	30	and	and	CC
13286	2775	31	steam	steam	NN
13286	2775	32	2	2	CD
13286	2775	33	-	-	SYM
13286	2775	34	1/2	1/2	CD
13286	2775	35	hours	hour	NNS
13286	2775	36	.	.	.
13286	2776	1	Serve	serve	VB
13286	2776	2	with	with	IN
13286	2776	3	hard	hard	JJ
13286	2776	4	sauce	sauce	NN
13286	2776	5	.	.	.
13286	2777	1	Figs	fig	NNS
13286	2777	2	cut	cut	VBD
13286	2777	3	in	in	IN
13286	2777	4	small	small	JJ
13286	2777	5	pieces	piece	NNS
13286	2777	6	may	may	MD
13286	2777	7	be	be	VB
13286	2777	8	used	use	VBN
13286	2777	9	in	in	IN
13286	2777	10	place	place	NN
13286	2777	11	of	of	IN
13286	2777	12	dates	date	NNS
13286	2777	13	.	.	.
13286	2778	1	March	March	NNP
13286	2778	2	14	14	CD
13286	2778	3	_	_	NNP
13286	2778	4	*	*	NFP
13286	2778	5	Breaded	Breaded	NNP
13286	2778	6	Chops	Chops	NNP
13286	2778	7	Baked	bake	VBD
13286	2778	8	Potatoes	Potatoes	NNPS
13286	2778	9	Celery	Celery	NNP
13286	2778	10	Hearts	Hearts	NNPS
13286	2778	11	Creamed	Creamed	NNP
13286	2778	12	Carrots	Carrots	NNPS
13286	2778	13	and	and	CC
13286	2778	14	Peas	Peas	NNP
13286	2778	15	Lettuce	Lettuce	NNP
13286	2778	16	,	,	,
13286	2778	17	French	french	JJ
13286	2778	18	Dressing	Dressing	NNP
13286	2778	19	Apricot	Apricot	NNP
13286	2778	20	Whip	Whip	NNP
13286	2778	21	,	,	,
13286	2778	22	Custard	Custard	NNP
13286	2778	23	Sauce	Sauce	NNP
13286	2778	24	Coffee	Coffee	NNP
13286	2778	25	_	_	NNP
13286	2778	26	_	_	NNP
13286	2778	27	*	*	NFP
13286	2778	28	Breaded	bread	VBD
13286	2778	29	Chops_--Wipe	chops_--wipe	RB
13286	2778	30	and	and	CC
13286	2778	31	trim	trim	VB
13286	2778	32	mutton	mutton	NN
13286	2778	33	chops	chop	NNS
13286	2778	34	,	,	,
13286	2778	35	sprinkle	sprinkle	VB
13286	2778	36	with	with	IN
13286	2778	37	salt	salt	NN
13286	2778	38	and	and	CC
13286	2778	39	pepper	pepper	NN
13286	2778	40	,	,	,
13286	2778	41	dip	dip	NN
13286	2778	42	in	in	IN
13286	2778	43	crumbs	crumbs	NNP
13286	2778	44	,	,	,
13286	2778	45	egg	egg	NN
13286	2778	46	,	,	,
13286	2778	47	then	then	RB
13286	2778	48	crumbs	crumb	VBZ
13286	2778	49	,	,	,
13286	2778	50	and	and	CC
13286	2778	51	fry	fry	VB
13286	2778	52	in	in	IN
13286	2778	53	hot	hot	JJ
13286	2778	54	Crisco	Crisco	NNP
13286	2778	55	from	from	IN
13286	2778	56	5	5	CD
13286	2778	57	to	to	TO
13286	2778	58	8	8	CD
13286	2778	59	minutes	minute	NNS
13286	2778	60	,	,	,
13286	2778	61	then	then	RB
13286	2778	62	drain	drain	VB
13286	2778	63	.	.	.
13286	2779	1	Do	do	VB
13286	2779	2	not	not	RB
13286	2779	3	fry	fry	VB
13286	2779	4	more	more	JJR
13286	2779	5	than	than	IN
13286	2779	6	4	4	CD
13286	2779	7	chops	chop	NNS
13286	2779	8	at	at	IN
13286	2779	9	a	a	DT
13286	2779	10	time	time	NN
13286	2779	11	,	,	,
13286	2779	12	and	and	CC
13286	2779	13	allow	allow	VB
13286	2779	14	the	the	DT
13286	2779	15	Crisco	Crisco	NNP
13286	2779	16	to	to	TO
13286	2779	17	reheat	reheat	VB
13286	2779	18	between	between	IN
13286	2779	19	fryings	frying	NNS
13286	2779	20	.	.	.
13286	2780	1	After	after	IN
13286	2780	2	testing	test	VBG
13286	2780	3	Crisco	Crisco	NNP
13286	2780	4	for	for	IN
13286	2780	5	temperature	temperature	NN
13286	2780	6	put	put	VBN
13286	2780	7	in	in	IN
13286	2780	8	the	the	DT
13286	2780	9	chops	chop	NNS
13286	2780	10	,	,	,
13286	2780	11	then	then	RB
13286	2780	12	lower	lower	VB
13286	2780	13	the	the	DT
13286	2780	14	heat	heat	NN
13286	2780	15	that	that	IN
13286	2780	16	the	the	DT
13286	2780	17	surface	surface	NN
13286	2780	18	of	of	IN
13286	2780	19	the	the	DT
13286	2780	20	chops	chop	NNS
13286	2780	21	may	may	MD
13286	2780	22	not	not	RB
13286	2780	23	be	be	VB
13286	2780	24	burned	burn	VBN
13286	2780	25	while	while	IN
13286	2780	26	the	the	DT
13286	2780	27	inside	inside	NN
13286	2780	28	is	be	VBZ
13286	2780	29	yet	yet	RB
13286	2780	30	under	under	IN
13286	2780	31	done	do	VBN
13286	2780	32	.	.	.
13286	2781	1	March	March	NNP
13286	2781	2	15	15	CD
13286	2781	3	_	_	NNP
13286	2781	4	*	*	NFP
13286	2781	5	Sardine	Sardine	NNP
13286	2781	6	Canapes	Canapes	NNPS
13286	2781	7	Baked	bake	VBD
13286	2781	8	Beans	Beans	NNPS
13286	2781	9	Baked	bake	VBD
13286	2781	10	Potatoes	Potatoes	NNPS
13286	2781	11	Apple	Apple	NNP
13286	2781	12	and	and	CC
13286	2781	13	Celery	Celery	NNP
13286	2781	14	Salad	Salad	NNP
13286	2781	15	Cheese	Cheese	NNP
13286	2781	16	Wafers	Wafers	NNPS
13286	2781	17	Date	Date	NNP
13286	2781	18	Cream	Cream	NNP
13286	2781	19	Pie	Pie	NNP
13286	2781	20	Coffee	Coffee	NNP
13286	2781	21	_	_	NNP
13286	2781	22	_	_	NNP
13286	2781	23	*	*	NFP
13286	2781	24	Sardine	Sardine	NNP
13286	2781	25	Canapes_--Take	Canapes_--Take	NNP
13286	2781	26	6	6	CD
13286	2781	27	or	or	CC
13286	2781	28	8	8	CD
13286	2781	29	sardines	sardine	NNS
13286	2781	30	,	,	,
13286	2781	31	mash	mash	NN
13286	2781	32	up	up	RP
13286	2781	33	with	with	IN
13286	2781	34	yolk	yolk	NN
13286	2781	35	of	of	IN
13286	2781	36	a	a	DT
13286	2781	37	hard	hard	RB
13286	2781	38	-	-	HYPH
13286	2781	39	cooked	cook	VBN
13286	2781	40	egg	egg	NN
13286	2781	41	,	,	,
13286	2781	42	pepper	pepper	NN
13286	2781	43	and	and	CC
13286	2781	44	salt	salt	NN
13286	2781	45	to	to	IN
13286	2781	46	taste	taste	NN
13286	2781	47	,	,	,
13286	2781	48	a	a	DT
13286	2781	49	little	little	JJ
13286	2781	50	lemon	lemon	NN
13286	2781	51	juice	juice	NN
13286	2781	52	and	and	CC
13286	2781	53	1	1	CD
13286	2781	54	teaspoon	teaspoon	NN
13286	2781	55	melted	melt	VBN
13286	2781	56	Crisco	Crisco	NNP
13286	2781	57	.	.	.
13286	2782	1	Have	have	VBP
13286	2782	2	some	some	DT
13286	2782	3	rounds	round	NNS
13286	2782	4	of	of	IN
13286	2782	5	bread	bread	NN
13286	2782	6	fried	fry	VBD
13286	2782	7	a	a	DT
13286	2782	8	pretty	pretty	RB
13286	2782	9	golden	golden	JJ
13286	2782	10	brown	brown	JJ
13286	2782	11	color	color	NN
13286	2782	12	in	in	IN
13286	2782	13	hot	hot	JJ
13286	2782	14	Crisco	Crisco	NNP
13286	2782	15	,	,	,
13286	2782	16	spread	spread	VB
13286	2782	17	the	the	DT
13286	2782	18	mixture	mixture	NN
13286	2782	19	on	on	IN
13286	2782	20	the	the	DT
13286	2782	21	croutes	croute	NNS
13286	2782	22	;	;	:
13286	2782	23	garnish	garnish	VB
13286	2782	24	round	round	IN
13286	2782	25	the	the	DT
13286	2782	26	edges	edge	NNS
13286	2782	27	with	with	IN
13286	2782	28	some	some	DT
13286	2782	29	finely	finely	RB
13286	2782	30	chopped	chop	VBN
13286	2782	31	parsley	parsley	NN
13286	2782	32	and	and	CC
13286	2782	33	white	white	NN
13286	2782	34	of	of	IN
13286	2782	35	1	1	CD
13286	2782	36	egg	egg	NN
13286	2782	37	rubbed	rub	VBN
13286	2782	38	through	through	IN
13286	2782	39	sieve	sieve	NNP
13286	2782	40	.	.	.
13286	2783	1	March	March	NNP
13286	2783	2	16	16	CD
13286	2783	3	_	_	NNP
13286	2783	4	*	*	NFP
13286	2783	5	Clam	Clam	NNP
13286	2783	6	Bisque	Bisque	NNP
13286	2783	7	Crackers	Crackers	NNP
13286	2783	8	Codfish	Codfish	NNP
13286	2783	9	Balls	Balls	NNPS
13286	2783	10	Escalloped	escallop	VBD
13286	2783	11	Tomatoes	Tomatoes	NNP
13286	2783	12	Cucumber	Cucumber	NNP
13286	2783	13	Salad	Salad	NNP
13286	2783	14	Bermuda	Bermuda	NNP
13286	2783	15	Onions	Onions	NNPS
13286	2783	16	Custard	Custard	NNP
13286	2783	17	Pie	Pie	NNP
13286	2783	18	Coffee	Coffee	NNP
13286	2783	19	_	_	NNP
13286	2783	20	_	_	NNP
13286	2783	21	*	*	NFP
13286	2783	22	Clam	Clam	NNP
13286	2783	23	Bisque_--2	Bisque_--2	VBZ
13286	2783	24	cups	cup	NNS
13286	2783	25	clams	clam	NNS
13286	2783	26	,	,	,
13286	2783	27	2	2	CD
13286	2783	28	tablespoons	tablespoon	NNS
13286	2783	29	chopped	chop	VBD
13286	2783	30	onions	onion	NNS
13286	2783	31	,	,	,
13286	2783	32	bit	bit	NN
13286	2783	33	of	of	IN
13286	2783	34	bay	bay	NN
13286	2783	35	leaf	leaf	NN
13286	2783	36	,	,	,
13286	2783	37	3	3	CD
13286	2783	38	tablespoons	tablespoon	NNS
13286	2783	39	Crisco	Crisco	NNP
13286	2783	40	,	,	,
13286	2783	41	4	4	CD
13286	2783	42	tablespoons	tablespoon	NNS
13286	2783	43	flour	flour	NN
13286	2783	44	,	,	,
13286	2783	45	2	2	CD
13286	2783	46	cups	cup	NNS
13286	2783	47	chicken	chicken	NN
13286	2783	48	stock	stock	NN
13286	2783	49	,	,	,
13286	2783	50	1	1	CD
13286	2783	51	teaspoon	teaspoon	NN
13286	2783	52	salt	salt	NN
13286	2783	53	,	,	,
13286	2783	54	pepper	pepper	NN
13286	2783	55	and	and	CC
13286	2783	56	red	red	JJ
13286	2783	57	pepper	pepper	NN
13286	2783	58	to	to	IN
13286	2783	59	taste	taste	NN
13286	2783	60	,	,	,
13286	2783	61	1	1	CD
13286	2783	62	pint	pint	NN
13286	2783	63	hot	hot	JJ
13286	2783	64	cream	cream	NN
13286	2783	65	,	,	,
13286	2783	66	and	and	CC
13286	2783	67	1	1	CD
13286	2783	68	teaspoon	teaspoon	NN
13286	2783	69	Worcestershire	Worcestershire	NNP
13286	2783	70	Sauce	Sauce	NNP
13286	2783	71	.	.	.
13286	2784	1	Chop	chop	NN
13286	2784	2	clams	clam	NNS
13286	2784	3	,	,	,
13286	2784	4	and	and	CC
13286	2784	5	cook	cook	NN
13286	2784	6	in	in	IN
13286	2784	7	stock	stock	NN
13286	2784	8	20	20	CD
13286	2784	9	minutes	minute	NNS
13286	2784	10	.	.	.
13286	2785	1	Melt	Melt	NNP
13286	2785	2	Crisco	Crisco	NNP
13286	2785	3	,	,	,
13286	2785	4	add	add	VB
13286	2785	5	onions	onion	NNS
13286	2785	6	,	,	,
13286	2785	7	cook	cook	VB
13286	2785	8	5	5	CD
13286	2785	9	minutes	minute	NNS
13286	2785	10	;	;	:
13286	2785	11	add	add	VB
13286	2785	12	flour	flour	NN
13286	2785	13	,	,	,
13286	2785	14	strained	strain	VBD
13286	2785	15	clam	clam	NNP
13286	2785	16	liquor	liquor	NN
13286	2785	17	,	,	,
13286	2785	18	cook	cook	NNP
13286	2785	19	5	5	CD
13286	2785	20	minutes	minute	NNS
13286	2785	21	;	;	:
13286	2785	22	add	add	VB
13286	2785	23	seasonings	seasoning	NNS
13286	2785	24	,	,	,
13286	2785	25	cream	cream	NN
13286	2785	26	,	,	,
13286	2785	27	and	and	CC
13286	2785	28	serve	serve	VB
13286	2785	29	.	.	.
13286	2786	1	St.	St.	NNP
13286	2786	2	Patrick	Patrick	NNP
13286	2786	3	's	's	POS
13286	2786	4	Day	Day	NNP
13286	2786	5	March	March	NNP
13286	2786	6	17	17	CD
13286	2786	7	_	_	NNP
13286	2786	8	Irish	Irish	NNP
13286	2786	9	Potato	Potato	NNP
13286	2786	10	Bisque	Bisque	NNP
13286	2786	11	Olives	Olives	NNPS
13286	2786	12	Salted	Salted	NNP
13286	2786	13	Pistachio	Pistachio	NNP
13286	2786	14	Nuts	Nuts	NNPS
13286	2786	15	*	*	NFP
13286	2786	16	Boiled	Boiled	NNP
13286	2786	17	Salmon	Salmon	NNP
13286	2786	18	,	,	,
13286	2786	19	Parsley	Parsley	NNP
13286	2786	20	Sauce	Sauce	NNP
13286	2786	21	Mashed	Mashed	NNP
13286	2786	22	Potatoes	Potatoes	NNPS
13286	2786	23	Brussels	Brussels	NNP
13286	2786	24	Sprouts	Sprouts	NNP
13286	2786	25	Shamrock	Shamrock	NNP
13286	2786	26	Salad	Salad	NNP
13286	2786	27	St.	St.	NNP
13286	2786	28	Patrick	Patrick	NNP
13286	2786	29	's	's	POS
13286	2786	30	Pie	Pie	NNP
13286	2786	31	Green	Green	NNP
13286	2786	32	Frosted	Frosted	NNP
13286	2786	33	Cakes	Cakes	NNPS
13286	2786	34	Green	Green	NNP
13286	2786	35	Mints	Mints	NNPS
13286	2786	36	Coffee	Coffee	NNP
13286	2786	37	_	_	NNP
13286	2786	38	_	_	NNP
13286	2786	39	*	*	NFP
13286	2786	40	Boiled	Boiled	NNP
13286	2786	41	Salmon_--Put	salmon_--put	VBP
13286	2786	42	the	the	DT
13286	2786	43	salmon	salmon	NN
13286	2786	44	in	in	IN
13286	2786	45	enough	enough	JJ
13286	2786	46	boiling	boiling	NN
13286	2786	47	water	water	NN
13286	2786	48	to	to	TO
13286	2786	49	cover	cover	VB
13286	2786	50	,	,	,
13286	2786	51	add	add	VB
13286	2786	52	1	1	CD
13286	2786	53	teaspoon	teaspoon	NN
13286	2786	54	salt	salt	NN
13286	2786	55	to	to	IN
13286	2786	56	each	each	DT
13286	2786	57	quart	quart	NN
13286	2786	58	of	of	IN
13286	2786	59	water	water	NN
13286	2786	60	;	;	:
13286	2786	61	boil	boil	VB
13286	2786	62	1	1	CD
13286	2786	63	minute	minute	NN
13286	2786	64	,	,	,
13286	2786	65	then	then	RB
13286	2786	66	draw	draw	VB
13286	2786	67	on	on	IN
13286	2786	68	one	one	CD
13286	2786	69	side	side	NN
13286	2786	70	,	,	,
13286	2786	71	and	and	CC
13286	2786	72	simmer	simmer	NN
13286	2786	73	slowly	slowly	RB
13286	2786	74	until	until	IN
13286	2786	75	cooked	cook	VBN
13286	2786	76	,	,	,
13286	2786	77	allowing	allow	VBG
13286	2786	78	10	10	CD
13286	2786	79	minutes	minute	NNS
13286	2786	80	to	to	IN
13286	2786	81	the	the	DT
13286	2786	82	pound	pound	NN
13286	2786	83	;	;	:
13286	2786	84	drain	drain	VB
13286	2786	85	thoroughly	thoroughly	RB
13286	2786	86	,	,	,
13286	2786	87	and	and	CC
13286	2786	88	serve	serve	VB
13286	2786	89	on	on	IN
13286	2786	90	folded	folded	NNP
13286	2786	91	napkin	napkin	NNP
13286	2786	92	;	;	:
13286	2786	93	decorate	decorate	JJ
13286	2786	94	with	with	IN
13286	2786	95	parsley	parsley	NN
13286	2786	96	.	.	.
13286	2787	1	Serve	serve	VB
13286	2787	2	with	with	IN
13286	2787	3	parsley	parsley	NN
13286	2787	4	sauce	sauce	NN
13286	2787	5	.	.	.
13286	2788	1	For	for	IN
13286	2788	2	sauce	sauce	NN
13286	2788	3	.	.	.
13286	2789	1	Blend	blend	NN
13286	2789	2	2	2	CD
13286	2789	3	tablespoons	tablespoon	NNS
13286	2789	4	Crisco	crisco	NN
13286	2789	5	with	with	IN
13286	2789	6	2	2	CD
13286	2789	7	tablespoons	tablespoon	NNS
13286	2789	8	flour	flour	NN
13286	2789	9	,	,	,
13286	2789	10	add	add	VB
13286	2789	11	1	1	CD
13286	2789	12	cup	cup	NN
13286	2789	13	milk	milk	NN
13286	2789	14	,	,	,
13286	2789	15	salt	salt	NN
13286	2789	16	,	,	,
13286	2789	17	pepper	pepper	NN
13286	2789	18	,	,	,
13286	2789	19	and	and	CC
13286	2789	20	red	red	JJ
13286	2789	21	pepper	pepper	NN
13286	2789	22	to	to	TO
13286	2789	23	taste	taste	NN
13286	2789	24	,	,	,
13286	2789	25	stir	stir	VB
13286	2789	26	till	till	IN
13286	2789	27	boiling	boil	VBG
13286	2789	28	,	,	,
13286	2789	29	then	then	RB
13286	2789	30	boil	boil	VB
13286	2789	31	8	8	CD
13286	2789	32	minutes	minute	NNS
13286	2789	33	,	,	,
13286	2789	34	add	add	VB
13286	2789	35	2	2	CD
13286	2789	36	tablespoons	tablespoon	NNS
13286	2789	37	chopped	chop	VBN
13286	2789	38	parsley	parsley	NN
13286	2789	39	,	,	,
13286	2789	40	mix	mix	VB
13286	2789	41	well	well	RB
13286	2789	42	and	and	CC
13286	2789	43	use	use	VB
13286	2789	44	.	.	.
13286	2790	1	March	March	NNP
13286	2790	2	18	18	CD
13286	2790	3	_	_	NNP
13286	2790	4	*	*	NFP
13286	2790	5	Broiled	Broiled	NNP
13286	2790	6	Spanish	Spanish	NNP
13286	2790	7	Mackerel	Mackerel	NNP
13286	2790	8	Grilled	Grilled	NNP
13286	2790	9	Guinea	Guinea	NNP
13286	2790	10	Chicken	Chicken	NNP
13286	2790	11	Candied	candy	VBD
13286	2790	12	Sweet	Sweet	NNP
13286	2790	13	Potatoes	potato	NNS
13286	2790	14	Baked	bake	VBD
13286	2790	15	Eggplant	Eggplant	NNP
13286	2790	16	Cold	Cold	NNP
13286	2790	17	Asparagus	Asparagus	NNP
13286	2790	18	,	,	,
13286	2790	19	Vinaigrette	Vinaigrette	NNP
13286	2790	20	Devilled	Devilled	NNP
13286	2790	21	Cheese	Cheese	NNP
13286	2790	22	Macedoine	Macedoine	NNP
13286	2790	23	of	of	IN
13286	2790	24	Fruits	Fruits	NNP
13286	2790	25	Coffee	Coffee	NNP
13286	2790	26	_	_	NNP
13286	2790	27	_	_	NNP
13286	2790	28	*	*	NFP
13286	2790	29	Broiled	broil	VBN
13286	2790	30	Spanish	Spanish	NNP
13286	2790	31	Mackerel_--Split	Mackerel_--Split	VBD
13286	2790	32	a	a	DT
13286	2790	33	good	good	JJ
13286	2790	34	-	-	HYPH
13286	2790	35	sized	sized	JJ
13286	2790	36	Spanish	spanish	JJ
13286	2790	37	mackerel	mackerel	NN
13286	2790	38	down	down	IN
13286	2790	39	the	the	DT
13286	2790	40	back	back	JJ
13286	2790	41	,	,	,
13286	2790	42	clean	clean	JJ
13286	2790	43	and	and	CC
13286	2790	44	wipe	wipe	NN
13286	2790	45	as	as	RB
13286	2790	46	dry	dry	JJ
13286	2790	47	as	as	IN
13286	2790	48	possible	possible	JJ
13286	2790	49	,	,	,
13286	2790	50	leaving	leave	VBG
13286	2790	51	the	the	DT
13286	2790	52	head	head	NN
13286	2790	53	and	and	CC
13286	2790	54	tail	tail	VB
13286	2790	55	on	on	RP
13286	2790	56	or	or	CC
13286	2790	57	off	off	RB
13286	2790	58	,	,	,
13286	2790	59	as	as	IN
13286	2790	60	desired	desire	VBN
13286	2790	61	.	.	.
13286	2791	1	Sprinkle	sprinkle	VB
13286	2791	2	well	well	RB
13286	2791	3	with	with	IN
13286	2791	4	salt	salt	NN
13286	2791	5	and	and	CC
13286	2791	6	pepper	pepper	NN
13286	2791	7	.	.	.
13286	2792	1	Rub	rub	VB
13286	2792	2	the	the	DT
13286	2792	3	wire	wire	NN
13286	2792	4	broiler	broiler	NN
13286	2792	5	with	with	IN
13286	2792	6	Crisco	Crisco	NNP
13286	2792	7	and	and	CC
13286	2792	8	lay	lie	VBD
13286	2792	9	on	on	IN
13286	2792	10	this	this	DT
13286	2792	11	,	,	,
13286	2792	12	flesh	flesh	NN
13286	2792	13	side	side	NN
13286	2792	14	up	up	RB
13286	2792	15	.	.	.
13286	2793	1	Turn	turn	VB
13286	2793	2	when	when	WRB
13286	2793	3	the	the	DT
13286	2793	4	flesh	flesh	NN
13286	2793	5	is	be	VBZ
13286	2793	6	tender	tender	JJ
13286	2793	7	and	and	CC
13286	2793	8	broil	broil	NNP
13286	2793	9	on	on	IN
13286	2793	10	the	the	DT
13286	2793	11	skin	skin	NN
13286	2793	12	side	side	NN
13286	2793	13	until	until	IN
13286	2793	14	brown	brown	NNP
13286	2793	15	and	and	CC
13286	2793	16	crisp	crisp	JJ
13286	2793	17	,	,	,
13286	2793	18	and	and	CC
13286	2793	19	serve	serve	VB
13286	2793	20	with	with	IN
13286	2793	21	cucumbers	cucumber	NNS
13286	2793	22	dressed	dress	VBN
13286	2793	23	with	with	IN
13286	2793	24	oil	oil	NN
13286	2793	25	and	and	CC
13286	2793	26	lemon	lemon	NN
13286	2793	27	juice	juice	NN
13286	2793	28	.	.	.
13286	2794	1	March	March	NNP
13286	2794	2	19	19	CD
13286	2794	3	_	_	NN
13286	2794	4	*	*	NFP
13286	2794	5	Chickens	chicken	NNS
13286	2794	6	Stewed	stew	VBN
13286	2794	7	with	with	IN
13286	2794	8	Olives	Olives	NNPS
13286	2794	9	Chartreuse	Chartreuse	NNP
13286	2794	10	of	of	IN
13286	2794	11	Spinach	Spinach	NNP
13286	2794	12	Baked	Baked	NNP
13286	2794	13	Squash	Squash	NNP
13286	2794	14	Asparagus	Asparagus	NNP
13286	2794	15	Salad	Salad	NNP
13286	2794	16	Rhubarb	Rhubarb	NNP
13286	2794	17	Tarts	Tarts	NNPS
13286	2794	18	Coffee	Coffee	NNP
13286	2794	19	_	_	NNP
13286	2794	20	_	_	NNP
13286	2794	21	*	*	NFP
13286	2794	22	Chickens	Chickens	NNPS
13286	2794	23	Stewed	stew	VBN
13286	2794	24	with	with	IN
13286	2794	25	Olives_--Cut	olives_--cut	JJ
13286	2794	26	2	2	CD
13286	2794	27	young	young	JJ
13286	2794	28	chickens	chicken	NNS
13286	2794	29	into	into	IN
13286	2794	30	joints	joint	NNS
13286	2794	31	and	and	CC
13286	2794	32	put	put	VBN
13286	2794	33	to	to	TO
13286	2794	34	cook	cook	NN
13286	2794	35	in	in	IN
13286	2794	36	3	3	CD
13286	2794	37	pints	pint	NNS
13286	2794	38	of	of	IN
13286	2794	39	water	water	NN
13286	2794	40	with	with	IN
13286	2794	41	pepper	pepper	NN
13286	2794	42	,	,	,
13286	2794	43	salt	salt	NN
13286	2794	44	and	and	CC
13286	2794	45	an	an	DT
13286	2794	46	onion	onion	NN
13286	2794	47	.	.	.
13286	2795	1	Cook	cook	VB
13286	2795	2	until	until	IN
13286	2795	3	the	the	DT
13286	2795	4	chickens	chicken	NNS
13286	2795	5	are	be	VBP
13286	2795	6	very	very	RB
13286	2795	7	tender	tender	JJ
13286	2795	8	.	.	.
13286	2796	1	Take	take	VB
13286	2796	2	up	up	RP
13286	2796	3	,	,	,
13286	2796	4	drain	drain	NN
13286	2796	5	and	and	CC
13286	2796	6	wipe	wipe	NN
13286	2796	7	chickens	chicken	NNS
13286	2796	8	and	and	CC
13286	2796	9	fry	fry	VB
13286	2796	10	them	-PRON-	PRP
13286	2796	11	in	in	IN
13286	2796	12	Crisco	Crisco	NNP
13286	2796	13	till	till	IN
13286	2796	14	they	-PRON-	PRP
13286	2796	15	brown	brown	VBP
13286	2796	16	.	.	.
13286	2797	1	Strain	strain	VB
13286	2797	2	water	water	NN
13286	2797	3	in	in	IN
13286	2797	4	which	which	WDT
13286	2797	5	chickens	chicken	NNS
13286	2797	6	were	be	VBD
13286	2797	7	cooked	cook	VBN
13286	2797	8	and	and	CC
13286	2797	9	take	take	VB
13286	2797	10	a	a	DT
13286	2797	11	little	little	JJ
13286	2797	12	more	more	JJR
13286	2797	13	than	than	IN
13286	2797	14	1/2	1/2	CD
13286	2797	15	a	a	DT
13286	2797	16	pint	pint	NN
13286	2797	17	of	of	IN
13286	2797	18	it	-PRON-	PRP
13286	2797	19	for	for	IN
13286	2797	20	sauce	sauce	NN
13286	2797	21	.	.	.
13286	2798	1	Put	put	VB
13286	2798	2	this	this	DT
13286	2798	3	into	into	IN
13286	2798	4	the	the	DT
13286	2798	5	frying	fry	VBG
13286	2798	6	pan	pan	NN
13286	2798	7	in	in	IN
13286	2798	8	which	which	WDT
13286	2798	9	chickens	chicken	NNS
13286	2798	10	were	be	VBD
13286	2798	11	fried	fry	VBN
13286	2798	12	,	,	,
13286	2798	13	thicken	thicken	VB
13286	2798	14	it	-PRON-	PRP
13286	2798	15	a	a	DT
13286	2798	16	little	little	JJ
13286	2798	17	,	,	,
13286	2798	18	and	and	CC
13286	2798	19	into	into	IN
13286	2798	20	it	-PRON-	PRP
13286	2798	21	put	put	VB
13286	2798	22	2	2	CD
13286	2798	23	dozens	dozen	NNS
13286	2798	24	olives	olive	NNS
13286	2798	25	,	,	,
13286	2798	26	chopped	chop	VBN
13286	2798	27	,	,	,
13286	2798	28	and	and	CC
13286	2798	29	1	1	CD
13286	2798	30	tablespoon	tablespoon	NN
13286	2798	31	capers	caper	NNS
13286	2798	32	.	.	.
13286	2799	1	When	when	WRB
13286	2799	2	it	-PRON-	PRP
13286	2799	3	is	be	VBZ
13286	2799	4	quite	quite	RB
13286	2799	5	hot	hot	JJ
13286	2799	6	and	and	CC
13286	2799	7	smooth	smooth	JJ
13286	2799	8	pour	pour	NN
13286	2799	9	over	over	IN
13286	2799	10	chickens	chicken	NNS
13286	2799	11	and	and	CC
13286	2799	12	serve	serve	VB
13286	2799	13	.	.	.
13286	2800	1	March	March	NNP
13286	2800	2	20	20	CD
13286	2800	3	_	_	NNP
13286	2800	4	Princess	Princess	NNP
13286	2800	5	Soup	Soup	NNP
13286	2800	6	Veal	Veal	NNP
13286	2800	7	Chops	Chops	NNPS
13286	2800	8	,	,	,
13286	2800	9	Horseradish	Horseradish	NNP
13286	2800	10	Sauce	Sauce	NNP
13286	2800	11	Fried	Fried	NNP
13286	2800	12	Carrots	Carrots	NNPS
13286	2800	13	Baked	Baked	NNP
13286	2800	14	Asparagus	Asparagus	NNP
13286	2800	15	Tips	Tips	NNPS
13286	2800	16	Spinach	Spinach	NNP
13286	2800	17	Salad	Salad	NNP
13286	2800	18	Peach	Peach	NNP
13286	2800	19	Mousse	Mousse	NNP
13286	2800	20	Coffee	Coffee	NNP
13286	2800	21	_	_	NNP
13286	2800	22	_	_	NNP
13286	2800	23	Princess	Princess	NNP
13286	2800	24	Soup_--Chop	soup_--chop	CC
13286	2800	25	very	very	RB
13286	2800	26	fine	fine	JJ
13286	2800	27	1	1	CD
13286	2800	28	cup	cup	NN
13286	2800	29	sorrel	sorrel	NN
13286	2800	30	,	,	,
13286	2800	31	and	and	CC
13286	2800	32	cook	cook	NN
13286	2800	33	in	in	IN
13286	2800	34	1	1	CD
13286	2800	35	tablespoon	tablespoon	NN
13286	2800	36	Crisco	Crisco	NNP
13286	2800	37	.	.	.
13286	2801	1	Add	add	VB
13286	2801	2	1/2	1/2	CD
13286	2801	3	teaspoon	teaspoon	NN
13286	2801	4	sugar	sugar	NN
13286	2801	5	,	,	,
13286	2801	6	1/2	1/2	CD
13286	2801	7	teaspoon	teaspoon	NN
13286	2801	8	tarragon	tarragon	NNP
13286	2801	9	or	or	CC
13286	2801	10	white	white	JJ
13286	2801	11	wine	wine	NN
13286	2801	12	vinegar	vinegar	NN
13286	2801	13	,	,	,
13286	2801	14	1	1	CD
13286	2801	15	teaspoon	teaspoon	NN
13286	2801	16	salt	salt	NN
13286	2801	17	,	,	,
13286	2801	18	1	1	CD
13286	2801	19	tablespoon	tablespoon	NN
13286	2801	20	flour	flour	NN
13286	2801	21	,	,	,
13286	2801	22	and	and	CC
13286	2801	23	when	when	WRB
13286	2801	24	boiling	boil	VBG
13286	2801	25	add	add	VB
13286	2801	26	1	1	CD
13286	2801	27	pint	pint	NN
13286	2801	28	hot	hot	JJ
13286	2801	29	water	water	NN
13286	2801	30	.	.	.
13286	2802	1	Cook	cook	VB
13286	2802	2	for	for	IN
13286	2802	3	1/2	1/2	CD
13286	2802	4	hour	hour	NN
13286	2802	5	,	,	,
13286	2802	6	then	then	RB
13286	2802	7	add	add	VB
13286	2802	8	1	1	CD
13286	2802	9	quart	quart	NNP
13286	2802	10	white	white	JJ
13286	2802	11	stock	stock	NN
13286	2802	12	and	and	CC
13286	2802	13	a	a	DT
13286	2802	14	grating	grating	NN
13286	2802	15	of	of	IN
13286	2802	16	nutmeg	nutmeg	NN
13286	2802	17	and	and	CC
13286	2802	18	dash	dash	NN
13286	2802	19	of	of	IN
13286	2802	20	red	red	JJ
13286	2802	21	pepper	pepper	NN
13286	2802	22	.	.	.
13286	2803	1	Bring	bring	VB
13286	2803	2	to	to	IN
13286	2803	3	a	a	DT
13286	2803	4	boil	boil	NN
13286	2803	5	,	,	,
13286	2803	6	add	add	VB
13286	2803	7	beaten	beat	VBN
13286	2803	8	yolk	yolk	NN
13286	2803	9	of	of	IN
13286	2803	10	1	1	CD
13286	2803	11	egg	egg	NN
13286	2803	12	and	and	CC
13286	2803	13	1	1	CD
13286	2803	14	cup	cup	NN
13286	2803	15	cream	cream	NN
13286	2803	16	and	and	CC
13286	2803	17	serve	serve	VBP
13286	2803	18	.	.	.
13286	2804	1	March	March	NNP
13286	2804	2	21	21	CD
13286	2804	3	_	_	NNP
13286	2804	4	Baked	Baked	NNP
13286	2804	5	Shad	Shad	NNP
13286	2804	6	Roe	Roe	NNP
13286	2804	7	with	with	IN
13286	2804	8	Bacon	Bacon	NNP
13286	2804	9	*	*	NFP
13286	2804	10	Broiled	Broiled	NNP
13286	2804	11	Lamb	Lamb	NNP
13286	2804	12	Chops	Chops	NNPS
13286	2804	13	,	,	,
13286	2804	14	Mint	Mint	NNP
13286	2804	15	Jelly	Jelly	NNP
13286	2804	16	Sauce	Sauce	NNP
13286	2804	17	Cucumbers	Cucumbers	NNPS
13286	2804	18	Baked	Baked	NNP
13286	2804	19	Asparagus	Asparagus	NNP
13286	2804	20	Tips	Tips	NNPS
13286	2804	21	Shrimp	Shrimp	NNP
13286	2804	22	Salad	Salad	NNP
13286	2804	23	Rice	Rice	NNP
13286	2804	24	Souffle	Souffle	NNP
13286	2804	25	Coffee	Coffee	NNP
13286	2804	26	_	_	NNP
13286	2804	27	_	_	NNP
13286	2804	28	*	*	NFP
13286	2804	29	Broiled	Broiled	NNP
13286	2804	30	Lamb	Lamb	NNP
13286	2804	31	Chops_--Trim	chops_--trim	JJ
13286	2804	32	and	and	CC
13286	2804	33	flatten	flatten	NN
13286	2804	34	chops	chop	NNS
13286	2804	35	,	,	,
13286	2804	36	sprinkle	sprinkle	VB
13286	2804	37	each	each	DT
13286	2804	38	with	with	IN
13286	2804	39	sherry	sherry	NNP
13286	2804	40	wine	wine	NN
13286	2804	41	,	,	,
13286	2804	42	rub	rub	VB
13286	2804	43	with	with	IN
13286	2804	44	salt	salt	NN
13286	2804	45	and	and	CC
13286	2804	46	white	white	JJ
13286	2804	47	pepper	pepper	NN
13286	2804	48	and	and	CC
13286	2804	49	broil	broil	NN
13286	2804	50	over	over	RP
13286	2804	51	a	a	DT
13286	2804	52	clear	clear	JJ
13286	2804	53	fire	fire	NN
13286	2804	54	until	until	IN
13286	2804	55	they	-PRON-	PRP
13286	2804	56	are	be	VBP
13286	2804	57	done	do	VBN
13286	2804	58	,	,	,
13286	2804	59	according	accord	VBG
13286	2804	60	to	to	IN
13286	2804	61	the	the	DT
13286	2804	62	tastes	taste	NNS
13286	2804	63	of	of	IN
13286	2804	64	those	those	DT
13286	2804	65	who	who	WP
13286	2804	66	are	be	VBP
13286	2804	67	to	to	TO
13286	2804	68	eat	eat	VB
13286	2804	69	them	-PRON-	PRP
13286	2804	70	.	.	.
13286	2805	1	Melt	melt	JJ
13286	2805	2	together	together	RB
13286	2805	3	4	4	CD
13286	2805	4	tablespoons	tablespoon	NNS
13286	2805	5	Crisco	Crisco	NNP
13286	2805	6	,	,	,
13286	2805	7	if	if	IN
13286	2805	8	there	there	EX
13286	2805	9	are	be	VBP
13286	2805	10	8	8	CD
13286	2805	11	chops	chop	NNS
13286	2805	12	,	,	,
13286	2805	13	a	a	DT
13286	2805	14	small	small	JJ
13286	2805	15	tumbler	tumbler	NN
13286	2805	16	mint	mint	NN
13286	2805	17	jelly	jelly	RB
13286	2805	18	,	,	,
13286	2805	19	add	add	VB
13286	2805	20	to	to	IN
13286	2805	21	it	-PRON-	PRP
13286	2805	22	chopped	chop	VBD
13286	2805	23	parsley	parsley	NN
13286	2805	24	and	and	CC
13286	2805	25	a	a	DT
13286	2805	26	few	few	JJ
13286	2805	27	drops	drop	NNS
13286	2805	28	of	of	IN
13286	2805	29	lemon	lemon	NN
13286	2805	30	juice	juice	NN
13286	2805	31	and	and	CC
13286	2805	32	pour	pour	VB
13286	2805	33	over	over	IN
13286	2805	34	chops	chop	NNS
13286	2805	35	just	just	RB
13286	2805	36	as	as	IN
13286	2805	37	they	-PRON-	PRP
13286	2805	38	are	be	VBP
13286	2805	39	to	to	TO
13286	2805	40	be	be	VB
13286	2805	41	served	serve	VBN
13286	2805	42	.	.	.
13286	2806	1	March	March	NNP
13286	2806	2	22	22	CD
13286	2806	3	_	_	NNP
13286	2806	4	Czarina	Czarina	NNP
13286	2806	5	Soup	Soup	NNP
13286	2806	6	*	*	NNP
13286	2806	7	Guinea	Guinea	NNP
13286	2806	8	Hen	Hen	NNP
13286	2806	9	,	,	,
13286	2806	10	Roasted	Roasted	NNP
13286	2806	11	Mashed	Mashed	NNP
13286	2806	12	Potatoes	Potatoes	NNP
13286	2806	13	Creamed	Creamed	NNP
13286	2806	14	Onions	Onions	NNP
13286	2806	15	Dandelion	Dandelion	NNP
13286	2806	16	Salad	Salad	NNP
13286	2806	17	Frozen	Frozen	NNP
13286	2806	18	Pudding	Pudding	NNP
13286	2806	19	Coffee	Coffee	NNP
13286	2806	20	_	_	NNP
13286	2806	21	_	_	NNP
13286	2806	22	*	*	NNP
13286	2806	23	Guinea	Guinea	NNP
13286	2806	24	Hen	Hen	NNP
13286	2806	25	,	,	,
13286	2806	26	Roasted_--Truss	Roasted_--Truss	NNP
13286	2806	27	2	2	CD
13286	2806	28	guinea	guinea	NN
13286	2806	29	hens	hen	NNS
13286	2806	30	,	,	,
13286	2806	31	cover	cover	VB
13286	2806	32	breasts	breast	NNS
13286	2806	33	with	with	IN
13286	2806	34	thin	thin	JJ
13286	2806	35	slices	slice	NNS
13286	2806	36	of	of	IN
13286	2806	37	bacon	bacon	NN
13286	2806	38	,	,	,
13286	2806	39	and	and	CC
13286	2806	40	put	put	VBD
13286	2806	41	in	in	RP
13286	2806	42	roaster	roaster	NN
13286	2806	43	and	and	CC
13286	2806	44	bake	bake	NN
13286	2806	45	,	,	,
13286	2806	46	basting	baste	VBG
13286	2806	47	often	often	RB
13286	2806	48	until	until	IN
13286	2806	49	tender	tender	NN
13286	2806	50	.	.	.
13286	2807	1	Remove	remove	VB
13286	2807	2	bacon	bacon	NN
13286	2807	3	and	and	CC
13286	2807	4	brown	brown	JJ
13286	2807	5	.	.	.
13286	2808	1	Melt	Melt	NNP
13286	2808	2	in	in	IN
13286	2808	3	roasting	roast	VBG
13286	2808	4	pan	pan	NN
13286	2808	5	2	2	CD
13286	2808	6	tablespoons	tablespoon	NNS
13286	2808	7	Crisco	Crisco	NNP
13286	2808	8	,	,	,
13286	2808	9	stir	stir	NN
13286	2808	10	in	in	IN
13286	2808	11	2	2	CD
13286	2808	12	tablespoons	tablespoon	NNS
13286	2808	13	flour	flour	NN
13286	2808	14	,	,	,
13286	2808	15	pour	pour	VBP
13286	2808	16	in	in	IN
13286	2808	17	gradually	gradually	RB
13286	2808	18	2	2	CD
13286	2808	19	cups	cup	NNS
13286	2808	20	scalded	scald	VBN
13286	2808	21	cream	cream	NN
13286	2808	22	,	,	,
13286	2808	23	and	and	CC
13286	2808	24	stir	stir	VB
13286	2808	25	constantly	constantly	RB
13286	2808	26	.	.	.
13286	2809	1	Strain	strain	VB
13286	2809	2	,	,	,
13286	2809	3	season	season	NN
13286	2809	4	with	with	IN
13286	2809	5	salt	salt	NN
13286	2809	6	and	and	CC
13286	2809	7	white	white	JJ
13286	2809	8	pepper	pepper	NN
13286	2809	9	,	,	,
13286	2809	10	and	and	CC
13286	2809	11	,	,	,
13286	2809	12	if	if	IN
13286	2809	13	liked	like	VBN
13286	2809	14	,	,	,
13286	2809	15	a	a	DT
13286	2809	16	tiny	tiny	JJ
13286	2809	17	grain	grain	NN
13286	2809	18	nutmeg	nutmeg	NN
13286	2809	19	,	,	,
13286	2809	20	and	and	CC
13286	2809	21	pour	pour	VB
13286	2809	22	this	this	DT
13286	2809	23	over	over	IN
13286	2809	24	guinea	guinea	NN
13286	2809	25	hens	hen	NNS
13286	2809	26	,	,	,
13286	2809	27	or	or	CC
13286	2809	28	pass	pass	VB
13286	2809	29	separately	separately	RB
13286	2809	30	.	.	.
13286	2810	1	Serve	serve	VB
13286	2810	2	with	with	IN
13286	2810	3	these	these	DT
13286	2810	4	,	,	,
13286	2810	5	potato	potato	NN
13286	2810	6	balls	ball	NNS
13286	2810	7	of	of	IN
13286	2810	8	uniform	uniform	JJ
13286	2810	9	size	size	NN
13286	2810	10	,	,	,
13286	2810	11	which	which	WDT
13286	2810	12	have	have	VBP
13286	2810	13	been	be	VBN
13286	2810	14	sauted	saute	VBN
13286	2810	15	in	in	IN
13286	2810	16	Crisco	Crisco	NNP
13286	2810	17	and	and	CC
13286	2810	18	sprinkled	sprinkle	VBN
13286	2810	19	with	with	IN
13286	2810	20	chopped	chop	VBN
13286	2810	21	parsley	parsley	NN
13286	2810	22	.	.	.
13286	2811	1	March	March	NNP
13286	2811	2	23	23	CD
13286	2811	3	_	_	NNP
13286	2811	4	Cream	Cream	NNP
13286	2811	5	of	of	IN
13286	2811	6	Cauliflower	Cauliflower	NNP
13286	2811	7	Soup	Soup	NNP
13286	2811	8	Flounder	Flounder	NNP
13286	2811	9	au	au	NNP
13286	2811	10	Gratin	Gratin	NNP
13286	2811	11	*	*	NFP
13286	2811	12	Mutton	Mutton	NNP
13286	2811	13	Cutlets	Cutlets	NNP
13286	2811	14	,	,	,
13286	2811	15	a	a	DT
13286	2811	16	la	la	FW
13286	2811	17	Soubise	Soubise	NNP
13286	2811	18	Potatoes	Potatoes	NNPS
13286	2811	19	Tossed	toss	VBD
13286	2811	20	Tomatoes	Tomatoes	NNP
13286	2811	21	Combination	Combination	NNP
13286	2811	22	Salad	Salad	NNP
13286	2811	23	Apple	Apple	NNP
13286	2811	24	Dumplings	Dumplings	NNPS
13286	2811	25	Coffee	Coffee	NNP
13286	2811	26	_	_	NNP
13286	2811	27	_	_	NNP
13286	2811	28	*	*	NFP
13286	2811	29	Mutton	Mutton	NNP
13286	2811	30	Cutlets	Cutlets	NNP
13286	2811	31	,	,	,
13286	2811	32	a	a	DT
13286	2811	33	la	la	FW
13286	2811	34	Soubise_--6	Soubise_--6	NNP
13286	2811	35	mutton	mutton	NNP
13286	2811	36	cutlets	cutlets	NNP
13286	2811	37	,	,	,
13286	2811	38	1/2	1/2	CD
13286	2811	39	cup	cup	NN
13286	2811	40	dried	dry	VBN
13286	2811	41	beans	bean	NNS
13286	2811	42	,	,	,
13286	2811	43	brown	brown	JJ
13286	2811	44	sauce	sauce	NN
13286	2811	45	,	,	,
13286	2811	46	2	2	CD
13286	2811	47	onions	onion	NNS
13286	2811	48	,	,	,
13286	2811	49	3	3	CD
13286	2811	50	tablespoons	tablespoon	NNS
13286	2811	51	Crisco	Crisco	NNP
13286	2811	52	,	,	,
13286	2811	53	and	and	CC
13286	2811	54	1/2	1/2	CD
13286	2811	55	cup	cup	NN
13286	2811	56	white	white	JJ
13286	2811	57	sauce	sauce	NN
13286	2811	58	.	.	.
13286	2812	1	Trim	trim	VB
13286	2812	2	cutlets	cutlet	NNS
13286	2812	3	,	,	,
13286	2812	4	season	season	VB
13286	2812	5	them	-PRON-	PRP
13286	2812	6	with	with	IN
13286	2812	7	pepper	pepper	NN
13286	2812	8	and	and	CC
13286	2812	9	salt	salt	NN
13286	2812	10	,	,	,
13286	2812	11	and	and	CC
13286	2812	12	fry	fry	VB
13286	2812	13	in	in	IN
13286	2812	14	hot	hot	JJ
13286	2812	15	Crisco	Crisco	NNP
13286	2812	16	.	.	.
13286	2813	1	Soak	Soak	NNP
13286	2813	2	dried	dry	VBD
13286	2813	3	beans	bean	NNS
13286	2813	4	in	in	IN
13286	2813	5	water	water	NN
13286	2813	6	for	for	IN
13286	2813	7	several	several	JJ
13286	2813	8	hours	hour	NNS
13286	2813	9	,	,	,
13286	2813	10	then	then	RB
13286	2813	11	boil	boil	VB
13286	2813	12	them	-PRON-	PRP
13286	2813	13	in	in	IN
13286	2813	14	a	a	DT
13286	2813	15	stewpan	stewpan	NN
13286	2813	16	until	until	IN
13286	2813	17	tender	tender	NN
13286	2813	18	.	.	.
13286	2814	1	Drain	drain	VB
13286	2814	2	,	,	,
13286	2814	3	and	and	CC
13286	2814	4	pass	pass	VB
13286	2814	5	them	-PRON-	PRP
13286	2814	6	through	through	IN
13286	2814	7	a	a	DT
13286	2814	8	sieve	sieve	NN
13286	2814	9	.	.	.
13286	2815	1	Melt	Melt	NNP
13286	2815	2	Crisco	Crisco	NNP
13286	2815	3	in	in	IN
13286	2815	4	a	a	DT
13286	2815	5	saucepan	saucepan	NN
13286	2815	6	,	,	,
13286	2815	7	stir	stir	VBP
13286	2815	8	in	in	IN
13286	2815	9	sieved	sieve	VBN
13286	2815	10	beans	bean	NNS
13286	2815	11	,	,	,
13286	2815	12	add	add	VB
13286	2815	13	to	to	IN
13286	2815	14	them	-PRON-	PRP
13286	2815	15	the	the	DT
13286	2815	16	onions	onion	NNS
13286	2815	17	,	,	,
13286	2815	18	previously	previously	RB
13286	2815	19	boiled	boil	VBN
13286	2815	20	and	and	CC
13286	2815	21	sieved	sieve	VBN
13286	2815	22	,	,	,
13286	2815	23	season	season	NN
13286	2815	24	,	,	,
13286	2815	25	and	and	CC
13286	2815	26	stir	stir	VB
13286	2815	27	over	over	IN
13286	2815	28	fire	fire	NN
13286	2815	29	until	until	IN
13286	2815	30	hot	hot	JJ
13286	2815	31	.	.	.
13286	2816	1	Then	then	RB
13286	2816	2	add	add	VB
13286	2816	3	white	white	JJ
13286	2816	4	sauce	sauce	NN
13286	2816	5	.	.	.
13286	2817	1	Dish	Dish	NNP
13286	2817	2	cutlets	cutlet	NNS
13286	2817	3	in	in	IN
13286	2817	4	a	a	DT
13286	2817	5	circle	circle	NN
13286	2817	6	on	on	IN
13286	2817	7	a	a	DT
13286	2817	8	hot	hot	JJ
13286	2817	9	dish	dish	NN
13286	2817	10	,	,	,
13286	2817	11	and	and	CC
13286	2817	12	put	put	VBD
13286	2817	13	puree	puree	NN
13286	2817	14	of	of	IN
13286	2817	15	beans	bean	NNS
13286	2817	16	and	and	CC
13286	2817	17	onions	onion	NNS
13286	2817	18	in	in	IN
13286	2817	19	center	center	NN
13286	2817	20	.	.	.
13286	2818	1	Pour	pour	VB
13286	2818	2	some	some	DT
13286	2818	3	brown	brown	JJ
13286	2818	4	sauce	sauce	NN
13286	2818	5	round	round	RB
13286	2818	6	and	and	CC
13286	2818	7	serve	serve	VBP
13286	2818	8	.	.	.
13286	2819	1	March	March	NNP
13286	2819	2	24	24	CD
13286	2819	3	_	_	NNP
13286	2819	4	Calf	Calf	NNP
13286	2819	5	's	's	POS
13286	2819	6	Tail	Tail	NNP
13286	2819	7	Soup	Soup	NNP
13286	2819	8	*	*	NFP
13286	2819	9	Braised	Braised	NNP
13286	2819	10	Fillet	Fillet	NNP
13286	2819	11	of	of	IN
13286	2819	12	Veal	Veal	NNP
13286	2819	13	Braised	Braised	NNP
13286	2819	14	Belgian	belgian	JJ
13286	2819	15	Endive	Endive	NNP
13286	2819	16	Potato	Potato	NNP
13286	2819	17	Puree	Puree	NNP
13286	2819	18	Beet	Beet	NNP
13286	2819	19	and	and	CC
13286	2819	20	Cabbage	Cabbage	NNP
13286	2819	21	Salad	Salad	NNP
13286	2819	22	Banana	Banana	NNP
13286	2819	23	Trifle	Trifle	NNP
13286	2819	24	Coffee	Coffee	NNP
13286	2819	25	_	_	NNP
13286	2819	26	_	_	NNP
13286	2819	27	*	*	NFP
13286	2819	28	Braised	Braised	NNP
13286	2819	29	Fillet	Fillet	NNP
13286	2819	30	of	of	IN
13286	2819	31	Veal_--3	Veal_--3	NNP
13286	2819	32	-	-	HYPH
13286	2819	33	1/2	1/2	CD
13286	2819	34	pounds	pound	NNS
13286	2819	35	veal	veal	NN
13286	2819	36	,	,	,
13286	2819	37	1/4	1/4	CD
13286	2819	38	pound	pound	NN
13286	2819	39	larding	lard	VBG
13286	2819	40	bacon	bacon	NN
13286	2819	41	,	,	,
13286	2819	42	1	1	CD
13286	2819	43	onion	onion	NN
13286	2819	44	,	,	,
13286	2819	45	1	1	CD
13286	2819	46	carrot	carrot	NN
13286	2819	47	,	,	,
13286	2819	48	1	1	CD
13286	2819	49	turnip	turnip	NN
13286	2819	50	,	,	,
13286	2819	51	1/2	1/2	CD
13286	2819	52	lemon	lemon	NN
13286	2819	53	,	,	,
13286	2819	54	forcemeat	forcemeat	NN
13286	2819	55	,	,	,
13286	2819	56	stock	stock	NN
13286	2819	57	and	and	CC
13286	2819	58	a	a	DT
13286	2819	59	little	little	JJ
13286	2819	60	celery	celery	NN
13286	2819	61	.	.	.
13286	2820	1	Remove	remove	VB
13286	2820	2	bone	bone	NN
13286	2820	3	,	,	,
13286	2820	4	fill	fill	VB
13286	2820	5	in	in	IN
13286	2820	6	cavity	cavity	NN
13286	2820	7	with	with	IN
13286	2820	8	forcemeat	forcemeat	NN
13286	2820	9	.	.	.
13286	2821	1	Cut	cut	VB
13286	2821	2	some	some	DT
13286	2821	3	even	even	JJ
13286	2821	4	strips	strip	NNS
13286	2821	5	of	of	IN
13286	2821	6	bacon	bacon	NN
13286	2821	7	1/4	1/4	CD
13286	2821	8	of	of	IN
13286	2821	9	an	an	DT
13286	2821	10	inch	inch	NN
13286	2821	11	thick	thick	JJ
13286	2821	12	,	,	,
13286	2821	13	and	and	CC
13286	2821	14	with	with	IN
13286	2821	15	a	a	DT
13286	2821	16	larding	lard	VBG
13286	2821	17	needle	needle	NN
13286	2821	18	thread	thread	NN
13286	2821	19	neatly	neatly	RB
13286	2821	20	on	on	IN
13286	2821	21	top	top	NN
13286	2821	22	of	of	IN
13286	2821	23	meat	meat	NN
13286	2821	24	.	.	.
13286	2822	1	Slice	slice	NN
13286	2822	2	vegetables	vegetable	NNS
13286	2822	3	,	,	,
13286	2822	4	place	place	VB
13286	2822	5	them	-PRON-	PRP
13286	2822	6	in	in	IN
13286	2822	7	a	a	DT
13286	2822	8	pan	pan	NN
13286	2822	9	,	,	,
13286	2822	10	set	set	VB
13286	2822	11	veal	veal	NN
13286	2822	12	on	on	IN
13286	2822	13	these	these	DT
13286	2822	14	,	,	,
13286	2822	15	sprinkle	sprinkle	VBP
13286	2822	16	with	with	IN
13286	2822	17	a	a	DT
13286	2822	18	little	little	JJ
13286	2822	19	lemon	lemon	NN
13286	2822	20	juice	juice	NN
13286	2822	21	.	.	.
13286	2823	1	Cover	cover	VB
13286	2823	2	with	with	IN
13286	2823	3	Criscoed	Criscoed	NNP
13286	2823	4	paper	paper	NN
13286	2823	5	,	,	,
13286	2823	6	and	and	CC
13286	2823	7	add	add	VB
13286	2823	8	stock	stock	NN
13286	2823	9	to	to	TO
13286	2823	10	come	come	VB
13286	2823	11	three	three	CD
13286	2823	12	-	-	HYPH
13286	2823	13	parts	part	NNS
13286	2823	14	up	up	RP
13286	2823	15	the	the	DT
13286	2823	16	meat	meat	NN
13286	2823	17	.	.	.
13286	2824	1	Cover	cover	VB
13286	2824	2	closely	closely	RB
13286	2824	3	and	and	CC
13286	2824	4	set	set	VBD
13286	2824	5	pan	pan	NNP
13286	2824	6	in	in	IN
13286	2824	7	oven	oven	NNP
13286	2824	8	(	(	-LRB-
13286	2824	9	in	in	IN
13286	2824	10	order	order	NN
13286	2824	11	to	to	TO
13286	2824	12	get	get	VB
13286	2824	13	top	top	JJ
13286	2824	14	heat	heat	NN
13286	2824	15	also	also	RB
13286	2824	16	)	)	-RRB-
13286	2824	17	or	or	CC
13286	2824	18	over	over	IN
13286	2824	19	a	a	DT
13286	2824	20	gentle	gentle	JJ
13286	2824	21	fire	fire	NN
13286	2824	22	,	,	,
13286	2824	23	and	and	CC
13286	2824	24	simmer	simmer	NN
13286	2824	25	2	2	CD
13286	2824	26	-	-	SYM
13286	2824	27	1/2	1/2	CD
13286	2824	28	to	to	IN
13286	2824	29	3	3	CD
13286	2824	30	hours	hour	NNS
13286	2824	31	.	.	.
13286	2825	1	Remove	remove	VB
13286	2825	2	veal	veal	NN
13286	2825	3	to	to	IN
13286	2825	4	a	a	DT
13286	2825	5	dripping	dripping	JJ
13286	2825	6	tin	tin	NN
13286	2825	7	with	with	IN
13286	2825	8	very	very	RB
13286	2825	9	little	little	JJ
13286	2825	10	stock	stock	NN
13286	2825	11	,	,	,
13286	2825	12	and	and	CC
13286	2825	13	brown	brown	NNP
13286	2825	14	in	in	IN
13286	2825	15	front	front	NN
13286	2825	16	of	of	IN
13286	2825	17	fire	fire	NN
13286	2825	18	or	or	CC
13286	2825	19	in	in	IN
13286	2825	20	hot	hot	JJ
13286	2825	21	oven	oven	NN
13286	2825	22	.	.	.
13286	2826	1	Reduce	reduce	VB
13286	2826	2	stock	stock	NN
13286	2826	3	in	in	IN
13286	2826	4	pan	pan	NN
13286	2826	5	,	,	,
13286	2826	6	meanwhile	meanwhile	RB
13286	2826	7	,	,	,
13286	2826	8	by	by	IN
13286	2826	9	fast	fast	JJ
13286	2826	10	boiling	boiling	NN
13286	2826	11	without	without	IN
13286	2826	12	lid	lid	NN
13286	2826	13	,	,	,
13286	2826	14	and	and	CC
13286	2826	15	strain	strain	VB
13286	2826	16	round	round	JJ
13286	2826	17	meat	meat	NN
13286	2826	18	.	.	.
13286	2827	1	Garnish	garnish	VB
13286	2827	2	with	with	IN
13286	2827	3	cut	cut	NN
13286	2827	4	lemon	lemon	NN
13286	2827	5	,	,	,
13286	2827	6	and	and	CC
13286	2827	7	,	,	,
13286	2827	8	if	if	IN
13286	2827	9	liked	like	VBN
13286	2827	10	,	,	,
13286	2827	11	with	with	IN
13286	2827	12	curled	curled	JJ
13286	2827	13	bacon	bacon	NN
13286	2827	14	and	and	CC
13286	2827	15	forcemeat	forcemeat	NN
13286	2827	16	balls	ball	NNS
13286	2827	17	.	.	.
13286	2828	1	The	the	DT
13286	2828	2	forcemeat	forcemeat	NN
13286	2828	3	is	be	VBZ
13286	2828	4	made	make	VBN
13286	2828	5	as	as	IN
13286	2828	6	follows	follow	VBZ
13286	2828	7	:	:	:
13286	2828	8	Add	add	VB
13286	2828	9	1/4	1/4	CD
13286	2828	10	cup	cup	NN
13286	2828	11	Crisco	Crisco	NNP
13286	2828	12	,	,	,
13286	2828	13	4	4	CD
13286	2828	14	tablespoons	tablespoon	NNS
13286	2828	15	chopped	chop	VBN
13286	2828	16	cooked	cooked	JJ
13286	2828	17	ham	ham	NNP
13286	2828	18	,	,	,
13286	2828	19	1	1	CD
13286	2828	20	cup	cup	NN
13286	2828	21	breadcrumbs	breadcrumb	NNS
13286	2828	22	,	,	,
13286	2828	23	1	1	CD
13286	2828	24	tablespoon	tablespoon	NN
13286	2828	25	chopped	chop	VBD
13286	2828	26	parsley	parsley	NNP
13286	2828	27	,	,	,
13286	2828	28	1	1	CD
13286	2828	29	teaspoon	teaspoon	NN
13286	2828	30	mixed	mixed	JJ
13286	2828	31	herbs	herb	NNS
13286	2828	32	,	,	,
13286	2828	33	thyme	thyme	NNS
13286	2828	34	,	,	,
13286	2828	35	and	and	CC
13286	2828	36	marjoram	marjoram	NNP
13286	2828	37	.	.	.
13286	2829	1	Add	add	VB
13286	2829	2	salt	salt	NN
13286	2829	3	and	and	CC
13286	2829	4	pepper	pepper	NN
13286	2829	5	to	to	TO
13286	2829	6	taste	taste	VB
13286	2829	7	,	,	,
13286	2829	8	and	and	CC
13286	2829	9	mix	mix	VB
13286	2829	10	with	with	IN
13286	2829	11	2	2	CD
13286	2829	12	well	well	RB
13286	2829	13	-	-	HYPH
13286	2829	14	beaten	beat	VBN
13286	2829	15	eggs	egg	NNS
13286	2829	16	.	.	.
13286	2830	1	March	March	NNP
13286	2830	2	26	26	CD
13286	2830	3	_	_	NNP
13286	2830	4	Scallop	Scallop	NNP
13286	2830	5	Chowder	Chowder	NNP
13286	2830	6	*	*	NFP
13286	2830	7	Boiled	Boiled	NNP
13286	2830	8	Cod	Cod	NNP
13286	2830	9	,	,	,
13286	2830	10	Oyster	Oyster	NNP
13286	2830	11	Sauce	Sauce	NNP
13286	2830	12	Mashed	Mashed	NNP
13286	2830	13	Potatoes	Potatoes	NNP
13286	2830	14	Stewed	Stewed	NNP
13286	2830	15	Corn	Corn	NNP
13286	2830	16	Watercress	Watercress	NNP
13286	2830	17	,	,	,
13286	2830	18	French	French	NNP
13286	2830	19	Dressing	Dressing	NNP
13286	2830	20	Cheese	Cheese	NNP
13286	2830	21	Biscuits	Biscuits	NNPS
13286	2830	22	Ginger	Ginger	NNP
13286	2830	23	Pudding	Pudding	NNP
13286	2830	24	Coffee	Coffee	NNP
13286	2830	25	_	_	NNP
13286	2830	26	_	_	NNP
13286	2830	27	*	*	NFP
13286	2830	28	Boiled	Boiled	NNP
13286	2830	29	Cod_--Wash	Cod_--Wash	NNP
13286	2830	30	the	the	DT
13286	2830	31	fish	fish	NN
13286	2830	32	(	(	-LRB-
13286	2830	33	about	about	RB
13286	2830	34	2	2	CD
13286	2830	35	to	to	TO
13286	2830	36	3	3	CD
13286	2830	37	pounds	pound	NNS
13286	2830	38	cod	cod	NN
13286	2830	39	)	)	-RRB-
13286	2830	40	,	,	,
13286	2830	41	and	and	CC
13286	2830	42	put	put	VBD
13286	2830	43	into	into	IN
13286	2830	44	a	a	DT
13286	2830	45	fish	fish	NN
13286	2830	46	-	-	HYPH
13286	2830	47	kettle	kettle	NN
13286	2830	48	,	,	,
13286	2830	49	containing	contain	VBG
13286	2830	50	enough	enough	JJ
13286	2830	51	boiling	boiling	NN
13286	2830	52	water	water	NN
13286	2830	53	to	to	TO
13286	2830	54	cover	cover	VB
13286	2830	55	it	-PRON-	PRP
13286	2830	56	.	.	.
13286	2831	1	Add	add	VB
13286	2831	2	some	some	DT
13286	2831	3	salt	salt	NN
13286	2831	4	,	,	,
13286	2831	5	bring	bring	VB
13286	2831	6	quickly	quickly	RB
13286	2831	7	to	to	IN
13286	2831	8	boil	boil	VB
13286	2831	9	;	;	:
13286	2831	10	then	then	RB
13286	2831	11	draw	draw	VB
13286	2831	12	pan	pan	NN
13286	2831	13	to	to	IN
13286	2831	14	side	side	NN
13286	2831	15	of	of	IN
13286	2831	16	fire	fire	NN
13286	2831	17	,	,	,
13286	2831	18	and	and	CC
13286	2831	19	let	let	VB
13286	2831	20	it	-PRON-	PRP
13286	2831	21	stay	stay	VB
13286	2831	22	in	in	IN
13286	2831	23	hot	hot	JJ
13286	2831	24	water	water	NN
13286	2831	25	until	until	IN
13286	2831	26	cooked	cook	VBN
13286	2831	27	.	.	.
13286	2832	1	Do	do	VB
13286	2832	2	not	not	RB
13286	2832	3	let	let	VB
13286	2832	4	water	water	NN
13286	2832	5	boil	boil	VB
13286	2832	6	or	or	CC
13286	2832	7	simmer	simmer	VB
13286	2832	8	again	again	RB
13286	2832	9	.	.	.
13286	2833	1	Cod	cod	NN
13286	2833	2	cooked	cook	VBN
13286	2833	3	in	in	IN
13286	2833	4	this	this	DT
13286	2833	5	way	way	NN
13286	2833	6	has	have	VBZ
13286	2833	7	a	a	DT
13286	2833	8	much	much	RB
13286	2833	9	finer	fine	JJR
13286	2833	10	flavor	flavor	NN
13286	2833	11	than	than	IN
13286	2833	12	if	if	IN
13286	2833	13	it	-PRON-	PRP
13286	2833	14	is	be	VBZ
13286	2833	15	allowed	allow	VBN
13286	2833	16	to	to	TO
13286	2833	17	simmer	simmer	VB
13286	2833	18	or	or	CC
13286	2833	19	boil	boil	VB
13286	2833	20	.	.	.
13286	2834	1	Take	take	VB
13286	2834	2	up	up	RP
13286	2834	3	fish	fish	NN
13286	2834	4	on	on	IN
13286	2834	5	drainer	drainer	NN
13286	2834	6	,	,	,
13286	2834	7	slide	slide	VB
13286	2834	8	it	-PRON-	PRP
13286	2834	9	on	on	RP
13286	2834	10	to	to	IN
13286	2834	11	a	a	DT
13286	2834	12	hot	hot	JJ
13286	2834	13	dish	dish	NN
13286	2834	14	on	on	IN
13286	2834	15	a	a	DT
13286	2834	16	folded	fold	VBN
13286	2834	17	napkin	napkin	NN
13286	2834	18	,	,	,
13286	2834	19	and	and	CC
13286	2834	20	serve	serve	VB
13286	2834	21	garnished	garnish	VBN
13286	2834	22	with	with	IN
13286	2834	23	sprigs	sprig	NNS
13286	2834	24	of	of	IN
13286	2834	25	crisp	crisp	JJ
13286	2834	26	parsley	parsley	NN
13286	2834	27	.	.	.
13286	2835	1	Send	send	VB
13286	2835	2	to	to	TO
13286	2835	3	table	table	NN
13286	2835	4	with	with	IN
13286	2835	5	oyster	oyster	JJ
13286	2835	6	sauce	sauce	NN
13286	2835	7	,	,	,
13286	2835	8	which	which	WDT
13286	2835	9	is	be	VBZ
13286	2835	10	made	make	VBN
13286	2835	11	as	as	IN
13286	2835	12	follows	follow	VBZ
13286	2835	13	:	:	:
13286	2835	14	4	4	CD
13286	2835	15	tablespoons	tablespoon	NNS
13286	2835	16	Crisco	Crisco	NNP
13286	2835	17	,	,	,
13286	2835	18	6	6	CD
13286	2835	19	tablespoons	tablespoon	NNS
13286	2835	20	flour	flour	NN
13286	2835	21	,	,	,
13286	2835	22	1	1	CD
13286	2835	23	small	small	JJ
13286	2835	24	onion	onion	NN
13286	2835	25	,	,	,
13286	2835	26	1/2	1/2	CD
13286	2835	27	carrot	carrot	NN
13286	2835	28	,	,	,
13286	2835	29	12	12	CD
13286	2835	30	whole	whole	JJ
13286	2835	31	peppers	pepper	NNS
13286	2835	32	,	,	,
13286	2835	33	1/2	1/2	CD
13286	2835	34	bay	bay	NN
13286	2835	35	leaf	leaf	NN
13286	2835	36	,	,	,
13286	2835	37	1	1	CD
13286	2835	38	clove	clove	NN
13286	2835	39	,	,	,
13286	2835	40	1	1	CD
13286	2835	41	bouquet	bouquet	NN
13286	2835	42	garni	garni	NN
13286	2835	43	,	,	,
13286	2835	44	small	small	JJ
13286	2835	45	blade	blade	NN
13286	2835	46	mace	mace	NN
13286	2835	47	,	,	,
13286	2835	48	salt	salt	NN
13286	2835	49	,	,	,
13286	2835	50	and	and	CC
13286	2835	51	ten	ten	CD
13286	2835	52	oysters	oyster	NNS
13286	2835	53	.	.	.
13286	2836	1	Peel	peel	VB
13286	2836	2	the	the	DT
13286	2836	3	onion	onion	NN
13286	2836	4	,	,	,
13286	2836	5	scrape	scrape	NN
13286	2836	6	carrot	carrot	NNP
13286	2836	7	;	;	:
13286	2836	8	put	put	VB
13286	2836	9	them	-PRON-	PRP
13286	2836	10	into	into	IN
13286	2836	11	saucepan	saucepan	NN
13286	2836	12	with	with	IN
13286	2836	13	bay	bay	NNP
13286	2836	14	leaf	leaf	NN
13286	2836	15	,	,	,
13286	2836	16	whole	whole	JJ
13286	2836	17	pepper	pepper	NN
13286	2836	18	,	,	,
13286	2836	19	bouquet	bouquet	VB
13286	2836	20	garni	garni	NN
13286	2836	21	,	,	,
13286	2836	22	and	and	CC
13286	2836	23	clove	clove	NN
13286	2836	24	;	;	:
13286	2836	25	add	add	VB
13286	2836	26	milk	milk	NN
13286	2836	27	,	,	,
13286	2836	28	and	and	CC
13286	2836	29	bring	bring	VB
13286	2836	30	to	to	TO
13286	2836	31	boil	boil	VB
13286	2836	32	.	.	.
13286	2837	1	When	when	WRB
13286	2837	2	milk	milk	NN
13286	2837	3	boils	boil	NNS
13286	2837	4	take	take	VBP
13286	2837	5	out	out	RP
13286	2837	6	mace	mace	NN
13286	2837	7	and	and	CC
13286	2837	8	bay	bay	NN
13286	2837	9	leaf	leaf	NN
13286	2837	10	.	.	.
13286	2838	1	Melt	Melt	NNP
13286	2838	2	Crisco	Crisco	NNP
13286	2838	3	in	in	IN
13286	2838	4	small	small	JJ
13286	2838	5	saucepan	saucepan	NN
13286	2838	6	;	;	:
13286	2838	7	mix	mix	VB
13286	2838	8	in	in	IN
13286	2838	9	flour	flour	NN
13286	2838	10	smoothly	smoothly	RB
13286	2838	11	;	;	:
13286	2838	12	whisk	whisk	NN
13286	2838	13	into	into	IN
13286	2838	14	this	this	DT
13286	2838	15	hot	hot	JJ
13286	2838	16	milk	milk	NN
13286	2838	17	.	.	.
13286	2839	1	Stir	stir	VB
13286	2839	2	until	until	IN
13286	2839	3	it	-PRON-	PRP
13286	2839	4	boils	boil	VBZ
13286	2839	5	,	,	,
13286	2839	6	then	then	RB
13286	2839	7	let	let	VB
13286	2839	8	it	-PRON-	PRP
13286	2839	9	simmer	simmer	VB
13286	2839	10	from	from	IN
13286	2839	11	10	10	CD
13286	2839	12	to	to	TO
13286	2839	13	15	15	CD
13286	2839	14	minutes	minute	NNS
13286	2839	15	.	.	.
13286	2840	1	Take	take	VB
13286	2840	2	out	out	RP
13286	2840	3	bouquet	bouquet	NN
13286	2840	4	;	;	:
13286	2840	5	rub	rub	VB
13286	2840	6	sauce	sauce	NN
13286	2840	7	through	through	IN
13286	2840	8	a	a	DT
13286	2840	9	sieve	sieve	NN
13286	2840	10	.	.	.
13286	2841	1	Take	take	VB
13286	2841	2	10	10	CD
13286	2841	3	oysters	oyster	NNS
13286	2841	4	and	and	CC
13286	2841	5	their	-PRON-	PRP$
13286	2841	6	liquor	liquor	NN
13286	2841	7	and	and	CC
13286	2841	8	put	put	VBD
13286	2841	9	into	into	IN
13286	2841	10	a	a	DT
13286	2841	11	saucepan	saucepan	NN
13286	2841	12	and	and	CC
13286	2841	13	bring	bring	VB
13286	2841	14	to	to	IN
13286	2841	15	boiling	boiling	NN
13286	2841	16	point	point	NN
13286	2841	17	.	.	.
13286	2842	1	Then	then	RB
13286	2842	2	take	take	VB
13286	2842	3	the	the	DT
13286	2842	4	oysters	oyster	NNS
13286	2842	5	and	and	CC
13286	2842	6	cut	cut	VB
13286	2842	7	each	each	DT
13286	2842	8	in	in	IN
13286	2842	9	quarters	quarter	NNS
13286	2842	10	.	.	.
13286	2843	1	Heat	heat	VB
13286	2843	2	the	the	DT
13286	2843	3	sauce	sauce	NN
13286	2843	4	and	and	CC
13286	2843	5	add	add	VB
13286	2843	6	the	the	DT
13286	2843	7	oyster	oyster	JJ
13286	2843	8	liquor	liquor	NN
13286	2843	9	,	,	,
13286	2843	10	reduce	reduce	VB
13286	2843	11	well	well	RB
13286	2843	12	,	,	,
13286	2843	13	strain	strain	VB
13286	2843	14	and	and	CC
13286	2843	15	return	return	VB
13286	2843	16	to	to	IN
13286	2843	17	saucepan	saucepan	NN
13286	2843	18	;	;	:
13286	2843	19	stir	stir	NN
13286	2843	20	in	in	IN
13286	2843	21	1	1	CD
13286	2843	22	yolk	yolk	NNP
13286	2843	23	of	of	IN
13286	2843	24	egg	egg	NN
13286	2843	25	,	,	,
13286	2843	26	bind	bind	NN
13286	2843	27	,	,	,
13286	2843	28	and	and	CC
13286	2843	29	then	then	RB
13286	2843	30	add	add	VB
13286	2843	31	oysters	oyster	NNS
13286	2843	32	and	and	CC
13286	2843	33	lemon	lemon	NN
13286	2843	34	juice	juice	NN
13286	2843	35	.	.	.
13286	2844	1	Stir	stir	VB
13286	2844	2	till	till	IN
13286	2844	3	hot	hot	JJ
13286	2844	4	,	,	,
13286	2844	5	but	but	CC
13286	2844	6	it	-PRON-	PRP
13286	2844	7	must	must	MD
13286	2844	8	not	not	RB
13286	2844	9	boil	boil	VB
13286	2844	10	.	.	.
13286	2845	1	Season	season	NN
13286	2845	2	to	to	TO
13286	2845	3	taste	taste	VB
13286	2845	4	and	and	CC
13286	2845	5	serve	serve	VB
13286	2845	6	.	.	.
13286	2846	1	March	March	NNP
13286	2846	2	26	26	CD
13286	2846	3	_	_	NNP
13286	2846	4	Pepper	Pepper	NNP
13286	2846	5	Cocktail	Cocktail	NNP
13286	2846	6	*	*	NFP
13286	2846	7	Fried	Fried	NNP
13286	2846	8	Pigeons	Pigeons	NNPS
13286	2846	9	Baked	bake	VBD
13286	2846	10	Onions	onion	NNS
13286	2846	11	Mashed	Mashed	NNP
13286	2846	12	Potatoes	Potatoes	NNP
13286	2846	13	Celery	Celery	NNP
13286	2846	14	and	and	CC
13286	2846	15	Nut	Nut	NNP
13286	2846	16	Salad	Salad	NNP
13286	2846	17	Cheese	Cheese	NNP
13286	2846	18	Custards	Custards	NNPS
13286	2846	19	Orange	Orange	NNP
13286	2846	20	Ice	Ice	NNP
13286	2846	21	Cream	Cream	NNP
13286	2846	22	Coffee	Coffee	NNP
13286	2846	23	_	_	NNP
13286	2846	24	_	_	NNP
13286	2846	25	*	*	NFP
13286	2846	26	Fried	Fried	NNP
13286	2846	27	Pigeons_--4	pigeons_--4	NN
13286	2846	28	pigeons	pigeon	NNS
13286	2846	29	,	,	,
13286	2846	30	1/2	1/2	CD
13286	2846	31	pound	pound	NN
13286	2846	32	sausage	sausage	NN
13286	2846	33	meat	meat	NN
13286	2846	34	,	,	,
13286	2846	35	1	1	CD
13286	2846	36	egg	egg	NN
13286	2846	37	,	,	,
13286	2846	38	carrot	carrot	NNP
13286	2846	39	,	,	,
13286	2846	40	turnip	turnip	NNP
13286	2846	41	,	,	,
13286	2846	42	onion	onion	NN
13286	2846	43	,	,	,
13286	2846	44	celery	celery	NN
13286	2846	45	,	,	,
13286	2846	46	mace	mace	NN
13286	2846	47	,	,	,
13286	2846	48	and	and	CC
13286	2846	49	cloves	clove	NNS
13286	2846	50	.	.	.
13286	2847	1	Empty	empty	JJ
13286	2847	2	and	and	CC
13286	2847	3	split	split	JJ
13286	2847	4	pigeons	pigeon	NNS
13286	2847	5	in	in	IN
13286	2847	6	halves	half	NNS
13286	2847	7	,	,	,
13286	2847	8	lengthways	lengthway	NNS
13286	2847	9	;	;	:
13286	2847	10	remove	remove	VB
13286	2847	11	1	1	CD
13286	2847	12	joint	joint	NN
13286	2847	13	of	of	IN
13286	2847	14	wing	wing	NN
13286	2847	15	and	and	CC
13286	2847	16	of	of	IN
13286	2847	17	leg	leg	NN
13286	2847	18	,	,	,
13286	2847	19	and	and	CC
13286	2847	20	truss	truss	NNP
13286	2847	21	neatly	neatly	RB
13286	2847	22	;	;	:
13286	2847	23	wash	wash	VB
13286	2847	24	thoroughly	thoroughly	RB
13286	2847	25	.	.	.
13286	2848	1	Put	put	VB
13286	2848	2	into	into	IN
13286	2848	3	a	a	DT
13286	2848	4	stewpan	stewpan	NN
13286	2848	5	,	,	,
13286	2848	6	a	a	DT
13286	2848	7	small	small	JJ
13286	2848	8	bit	bit	NN
13286	2848	9	turnip	turnip	NN
13286	2848	10	and	and	CC
13286	2848	11	carrot	carrot	NN
13286	2848	12	,	,	,
13286	2848	13	small	small	JJ
13286	2848	14	onion	onion	NN
13286	2848	15	,	,	,
13286	2848	16	bit	bit	NN
13286	2848	17	of	of	IN
13286	2848	18	celery	celery	NN
13286	2848	19	,	,	,
13286	2848	20	blade	blade	RB
13286	2848	21	of	of	IN
13286	2848	22	mace	mace	NN
13286	2848	23	,	,	,
13286	2848	24	few	few	JJ
13286	2848	25	cloves	clove	NNS
13286	2848	26	and	and	CC
13286	2848	27	whole	whole	JJ
13286	2848	28	peppers	pepper	NNS
13286	2848	29	;	;	:
13286	2848	30	place	place	NN
13286	2848	31	pigeons	pigeon	NNS
13286	2848	32	on	on	IN
13286	2848	33	top	top	NN
13286	2848	34	;	;	:
13286	2848	35	add	add	VB
13286	2848	36	2	2	CD
13286	2848	37	cups	cup	NNS
13286	2848	38	water	water	NN
13286	2848	39	,	,	,
13286	2848	40	and	and	CC
13286	2848	41	all	all	DT
13286	2848	42	giblets	giblet	NNS
13286	2848	43	of	of	IN
13286	2848	44	pigeons	pigeon	NNS
13286	2848	45	nicely	nicely	RB
13286	2848	46	cleaned	clean	VBN
13286	2848	47	and	and	CC
13286	2848	48	prepared	prepared	JJ
13286	2848	49	;	;	:
13286	2848	50	cover	cover	VB
13286	2848	51	all	all	DT
13286	2848	52	with	with	IN
13286	2848	53	Criscoed	Criscoed	NNP
13286	2848	54	paper	paper	NN
13286	2848	55	and	and	CC
13286	2848	56	cover	cover	VB
13286	2848	57	them	-PRON-	PRP
13286	2848	58	with	with	IN
13286	2848	59	lid	lid	NN
13286	2848	60	,	,	,
13286	2848	61	and	and	CC
13286	2848	62	cook	cook	VB
13286	2848	63	gently	gently	RB
13286	2848	64	1	1	CD
13286	2848	65	hour	hour	NN
13286	2848	66	.	.	.
13286	2849	1	Remove	remove	VB
13286	2849	2	pigeons	pigeon	NNS
13286	2849	3	from	from	IN
13286	2849	4	pan	pan	NN
13286	2849	5	,	,	,
13286	2849	6	and	and	CC
13286	2849	7	dry	dry	VB
13286	2849	8	each	each	DT
13286	2849	9	thoroughly	thoroughly	RB
13286	2849	10	.	.	.
13286	2850	1	Divide	divide	VB
13286	2850	2	sausage	sausage	NN
13286	2850	3	into	into	IN
13286	2850	4	4	4	CD
13286	2850	5	portions	portion	NNS
13286	2850	6	;	;	:
13286	2850	7	fill	fill	VB
13286	2850	8	hollow	hollow	JJ
13286	2850	9	of	of	IN
13286	2850	10	pigeons	pigeon	NNS
13286	2850	11	with	with	IN
13286	2850	12	these	these	DT
13286	2850	13	,	,	,
13286	2850	14	and	and	CC
13286	2850	15	with	with	IN
13286	2850	16	floured	floured	JJ
13286	2850	17	hands	hand	NNS
13286	2850	18	pat	pat	VB
13286	2850	19	it	-PRON-	PRP
13286	2850	20	quite	quite	RB
13286	2850	21	smooth	smooth	JJ
13286	2850	22	,	,	,
13286	2850	23	using	use	VBG
13286	2850	24	flour	flour	NN
13286	2850	25	all	all	DT
13286	2850	26	over	over	IN
13286	2850	27	pigeons	pigeon	NNS
13286	2850	28	.	.	.
13286	2851	1	Have	have	VB
13286	2851	2	an	an	DT
13286	2851	3	egg	egg	NN
13286	2851	4	well	well	UH
13286	2851	5	beaten	beat	VBN
13286	2851	6	;	;	:
13286	2851	7	cover	cover	VB
13286	2851	8	carefully	carefully	RB
13286	2851	9	with	with	IN
13286	2851	10	it	-PRON-	PRP
13286	2851	11	,	,	,
13286	2851	12	and	and	CC
13286	2851	13	roll	roll	VB
13286	2851	14	in	in	RP
13286	2851	15	fine	fine	JJ
13286	2851	16	breadcrumbs	breadcrumb	NNS
13286	2851	17	.	.	.
13286	2852	1	Put	put	VB
13286	2852	2	into	into	IN
13286	2852	3	hot	hot	JJ
13286	2852	4	Crisco	Crisco	NNP
13286	2852	5	,	,	,
13286	2852	6	and	and	CC
13286	2852	7	fry	fry	VB
13286	2852	8	a	a	DT
13286	2852	9	golden	golden	JJ
13286	2852	10	brown	brown	NN
13286	2852	11	.	.	.
13286	2853	1	Have	have	VBP
13286	2853	2	the	the	DT
13286	2853	3	following	follow	VBG
13286	2853	4	sauce	sauce	NN
13286	2853	5	in	in	IN
13286	2853	6	dish	dish	NN
13286	2853	7	,	,	,
13286	2853	8	and	and	CC
13286	2853	9	place	place	VB
13286	2853	10	the	the	DT
13286	2853	11	pigeons	pigeon	NNS
13286	2853	12	neatly	neatly	RB
13286	2853	13	in	in	IN
13286	2853	14	center	center	NN
13286	2853	15	:	:	:
13286	2853	16	Strain	strain	VB
13286	2853	17	liquor	liquor	NN
13286	2853	18	pigeons	pigeon	NNS
13286	2853	19	were	be	VBD
13286	2853	20	stewed	stew	VBN
13286	2853	21	in	in	IN
13286	2853	22	,	,	,
13286	2853	23	and	and	CC
13286	2853	24	into	into	IN
13286	2853	25	pan	pan	NNP
13286	2853	26	put	put	NN
13286	2853	27	1	1	CD
13286	2853	28	tablespoon	tablespoon	NN
13286	2853	29	flour	flour	NN
13286	2853	30	and	and	CC
13286	2853	31	1	1	CD
13286	2853	32	tablespoon	tablespoon	NN
13286	2853	33	Crisco	Crisco	NNP
13286	2853	34	,	,	,
13286	2853	35	moisten	moisten	VB
13286	2853	36	it	-PRON-	PRP
13286	2853	37	with	with	IN
13286	2853	38	a	a	DT
13286	2853	39	little	little	JJ
13286	2853	40	cold	cold	JJ
13286	2853	41	water	water	NN
13286	2853	42	;	;	:
13286	2853	43	then	then	RB
13286	2853	44	add	add	VB
13286	2853	45	to	to	IN
13286	2853	46	it	-PRON-	PRP
13286	2853	47	the	the	DT
13286	2853	48	liquor	liquor	NN
13286	2853	49	,	,	,
13286	2853	50	a	a	DT
13286	2853	51	1/4	1/4	CD
13286	2853	52	teaspoon	teaspoon	NN
13286	2853	53	meat	meat	NN
13286	2853	54	extract	extract	NN
13286	2853	55	,	,	,
13286	2853	56	1	1	CD
13286	2853	57	small	small	JJ
13286	2853	58	tomato	tomato	NN
13286	2853	59	chopped	chop	VBN
13286	2853	60	up	up	RP
13286	2853	61	,	,	,
13286	2853	62	and	and	CC
13286	2853	63	salt	salt	NN
13286	2853	64	to	to	IN
13286	2853	65	taste	taste	NN
13286	2853	66	;	;	:
13286	2853	67	let	let	VB
13286	2853	68	all	all	DT
13286	2853	69	boil	boil	VB
13286	2853	70	for	for	IN
13286	2853	71	10	10	CD
13286	2853	72	minutes	minute	NNS
13286	2853	73	;	;	:
13286	2853	74	then	then	RB
13286	2853	75	strain	strain	VB
13286	2853	76	.	.	.
13286	2854	1	It	-PRON-	PRP
13286	2854	2	may	may	MD
13286	2854	3	require	require	VB
13286	2854	4	more	more	JJR
13286	2854	5	stock	stock	NN
13286	2854	6	or	or	CC
13286	2854	7	water	water	NN
13286	2854	8	to	to	TO
13286	2854	9	be	be	VB
13286	2854	10	added	add	VBN
13286	2854	11	to	to	TO
13286	2854	12	make	make	VB
13286	2854	13	sauce	sauce	NN
13286	2854	14	a	a	DT
13286	2854	15	good	good	JJ
13286	2854	16	consistency	consistency	NN
13286	2854	17	.	.	.
13286	2855	1	March	March	NNP
13286	2855	2	27	27	CD
13286	2855	3	_	_	NNP
13286	2855	4	Grape	Grape	NNP
13286	2855	5	Fruit	Fruit	NNP
13286	2855	6	Cocktail	Cocktail	NNP
13286	2855	7	Roast	Roast	NNP
13286	2855	8	Duck	Duck	NNP
13286	2855	9	,	,	,
13286	2855	10	Currant	Currant	NNP
13286	2855	11	Jelly	Jelly	NNP
13286	2855	12	*	*	NFP
13286	2855	13	Creamed	creamed	JJ
13286	2855	14	Turnips	Turnips	NNP
13286	2855	15	Sweet	Sweet	NNP
13286	2855	16	Potato	potato	NN
13286	2855	17	Croquettes	croquette	VBZ
13286	2855	18	Apple	Apple	NNP
13286	2855	19	Salad	Salad	NNP
13286	2855	20	Cheese	Cheese	NNP
13286	2855	21	Straws	Straws	NNP
13286	2855	22	Marmalade	Marmalade	NNP
13286	2855	23	Ice	Ice	NNP
13286	2855	24	Cream	Cream	NNP
13286	2855	25	Coffee	Coffee	NNP
13286	2855	26	_	_	NNP
13286	2855	27	_	_	NNP
13286	2855	28	*	*	NFP
13286	2855	29	Creamed	Creamed	NNP
13286	2855	30	Turnips_--Wash	turnips_--wash	NN
13286	2855	31	turnips	turnip	NNS
13286	2855	32	,	,	,
13286	2855	33	and	and	CC
13286	2855	34	cut	cut	VBD
13286	2855	35	in	in	IN
13286	2855	36	1/2	1/2	CD
13286	2855	37	inch	inch	NN
13286	2855	38	cubes	cube	NNS
13286	2855	39	.	.	.
13286	2856	1	Cook	cook	NN
13286	2856	2	3	3	CD
13286	2856	3	cups	cup	NNS
13286	2856	4	in	in	IN
13286	2856	5	boiling	boil	VBG
13286	2856	6	salted	salt	VBN
13286	2856	7	water	water	NN
13286	2856	8	20	20	CD
13286	2856	9	minutes	minute	NNS
13286	2856	10	,	,	,
13286	2856	11	or	or	CC
13286	2856	12	until	until	IN
13286	2856	13	soft	soft	JJ
13286	2856	14	.	.	.
13286	2857	1	Drain	drain	VB
13286	2857	2	,	,	,
13286	2857	3	and	and	CC
13286	2857	4	serve	serve	VB
13286	2857	5	with	with	IN
13286	2857	6	the	the	DT
13286	2857	7	following	follow	VBG
13286	2857	8	sauce	sauce	NN
13286	2857	9	:	:	:
13286	2857	10	2	2	CD
13286	2857	11	tablespoons	tablespoon	NNS
13286	2857	12	Crisco	Crisco	NNP
13286	2857	13	,	,	,
13286	2857	14	2	2	CD
13286	2857	15	tablespoons	tablespoon	NNS
13286	2857	16	flour	flour	NN
13286	2857	17	,	,	,
13286	2857	18	1	1	CD
13286	2857	19	cup	cup	NN
13286	2857	20	milk	milk	NN
13286	2857	21	,	,	,
13286	2857	22	1/4	1/4	CD
13286	2857	23	teaspoon	teaspoon	NN
13286	2857	24	salt	salt	NN
13286	2857	25	,	,	,
13286	2857	26	and	and	CC
13286	2857	27	pepper	pepper	NN
13286	2857	28	to	to	IN
13286	2857	29	taste	taste	NN
13286	2857	30	.	.	.
13286	2858	1	Put	put	VB
13286	2858	2	Crisco	Crisco	NNP
13286	2858	3	in	in	IN
13286	2858	4	saucepan	saucepan	NN
13286	2858	5	,	,	,
13286	2858	6	stir	stir	NN
13286	2858	7	until	until	IN
13286	2858	8	melted	melted	JJ
13286	2858	9	and	and	CC
13286	2858	10	bubbling	bubble	VBG
13286	2858	11	;	;	:
13286	2858	12	add	add	VB
13286	2858	13	flour	flour	NN
13286	2858	14	mixed	mix	VBN
13286	2858	15	with	with	IN
13286	2858	16	seasonings	seasoning	NNS
13286	2858	17	,	,	,
13286	2858	18	and	and	CC
13286	2858	19	stir	stir	VB
13286	2858	20	until	until	IN
13286	2858	21	thoroughly	thoroughly	RB
13286	2858	22	blended	blend	VBN
13286	2858	23	.	.	.
13286	2859	1	Pour	pour	VB
13286	2859	2	on	on	IN
13286	2859	3	gradually	gradually	RB
13286	2859	4	the	the	DT
13286	2859	5	milk	milk	NN
13286	2859	6	,	,	,
13286	2859	7	adding	add	VBG
13286	2859	8	about	about	RB
13286	2859	9	1/3	1/3	CD
13286	2859	10	at	at	IN
13286	2859	11	a	a	DT
13286	2859	12	time	time	NN
13286	2859	13	,	,	,
13286	2859	14	stirring	stir	VBG
13286	2859	15	until	until	IN
13286	2859	16	well	well	RB
13286	2859	17	mixed	mixed	JJ
13286	2859	18	,	,	,
13286	2859	19	then	then	RB
13286	2859	20	beating	beat	VBG
13286	2859	21	until	until	IN
13286	2859	22	smooth	smooth	JJ
13286	2859	23	and	and	CC
13286	2859	24	glossy	glossy	JJ
13286	2859	25	.	.	.
13286	2860	1	March	March	NNP
13286	2860	2	28	28	CD
13286	2860	3	_	_	NNP
13286	2860	4	Anchovy	Anchovy	NNP
13286	2860	5	Eclairs	Eclairs	NNP
13286	2860	6	*	*	NFP
13286	2860	7	Planked	Planked	NNP
13286	2860	8	Shad	Shad	NNP
13286	2860	9	,	,	,
13286	2860	10	Butter	Butter	NNP
13286	2860	11	Sauce	Sauce	NNP
13286	2860	12	Cucumbers	Cucumbers	NNP
13286	2860	13	Potato	Potato	NNP
13286	2860	14	Puff	Puff	NNP
13286	2860	15	Asparagus	Asparagus	NNP
13286	2860	16	Salad	Salad	NNP
13286	2860	17	Cheese	Cheese	NNP
13286	2860	18	Sandwiches	sandwich	VBZ
13286	2860	19	Cafe	Cafe	NNP
13286	2860	20	Parfait	Parfait	NNP
13286	2860	21	Coffee	Coffee	NNP
13286	2860	22	_	_	NNP
13286	2860	23	_	_	NNP
13286	2860	24	*	*	NFP
13286	2860	25	Planked	Planked	NNP
13286	2860	26	Shad_--Clean	Shad_--Clean	NNP
13286	2860	27	and	and	CC
13286	2860	28	split	split	VBD
13286	2860	29	down	down	RP
13286	2860	30	the	the	DT
13286	2860	31	back	back	NN
13286	2860	32	a	a	DT
13286	2860	33	good	good	JJ
13286	2860	34	3-pound	3-pound	CD
13286	2860	35	shad	shad	NN
13286	2860	36	.	.	.
13286	2861	1	Heat	heat	NN
13286	2861	2	plank	plank	NN
13286	2861	3	very	very	RB
13286	2861	4	hot	hot	JJ
13286	2861	5	,	,	,
13286	2861	6	lay	lie	VBD
13286	2861	7	fish	fish	NN
13286	2861	8	upon	upon	IN
13286	2861	9	it	-PRON-	PRP
13286	2861	10	,	,	,
13286	2861	11	skin	skin	NN
13286	2861	12	side	side	NN
13286	2861	13	down	down	RB
13286	2861	14	,	,	,
13286	2861	15	or	or	CC
13286	2861	16	that	that	DT
13286	2861	17	portion	portion	NN
13286	2861	18	will	will	MD
13286	2861	19	be	be	VB
13286	2861	20	raw	raw	JJ
13286	2861	21	.	.	.
13286	2862	1	The	the	DT
13286	2862	2	hot	hot	JJ
13286	2862	3	plank	plank	NN
13286	2862	4	cooks	cook	VBZ
13286	2862	5	it	-PRON-	PRP
13286	2862	6	.	.	.
13286	2863	1	Brush	brush	NN
13286	2863	2	flesh	flesh	NN
13286	2863	3	carefully	carefully	RB
13286	2863	4	over	over	RB
13286	2863	5	with	with	IN
13286	2863	6	olive	olive	JJ
13286	2863	7	oil	oil	NN
13286	2863	8	,	,	,
13286	2863	9	then	then	RB
13286	2863	10	sprinkle	sprinkle	VB
13286	2863	11	with	with	IN
13286	2863	12	salt	salt	NN
13286	2863	13	and	and	CC
13286	2863	14	pepper	pepper	NN
13286	2863	15	.	.	.
13286	2864	1	Bake	bake	VB
13286	2864	2	for	for	IN
13286	2864	3	30	30	CD
13286	2864	4	minutes	minute	NNS
13286	2864	5	in	in	IN
13286	2864	6	a	a	DT
13286	2864	7	hot	hot	JJ
13286	2864	8	oven	oven	NN
13286	2864	9	.	.	.
13286	2865	1	Baste	Baste	NNP
13286	2865	2	frequently	frequently	RB
13286	2865	3	with	with	IN
13286	2865	4	melted	melt	VBN
13286	2865	5	Crisco	Crisco	NNP
13286	2865	6	.	.	.
13286	2866	1	It	-PRON-	PRP
13286	2866	2	may	may	MD
13286	2866	3	be	be	VB
13286	2866	4	cooked	cook	VBN
13286	2866	5	in	in	IN
13286	2866	6	a	a	DT
13286	2866	7	gas	gas	NN
13286	2866	8	range	range	NN
13286	2866	9	having	have	VBG
13286	2866	10	the	the	DT
13286	2866	11	flame	flame	NN
13286	2866	12	over	over	IN
13286	2866	13	the	the	DT
13286	2866	14	fish	fish	NN
13286	2866	15	.	.	.
13286	2867	1	When	when	WRB
13286	2867	2	cooked	cook	VBN
13286	2867	3	pour	pour	NN
13286	2867	4	over	over	IN
13286	2867	5	the	the	DT
13286	2867	6	fish	fish	NN
13286	2867	7	2	2	CD
13286	2867	8	tablespoons	tablespoon	NNS
13286	2867	9	melted	melt	VBN
13286	2867	10	Crisco	Crisco	NNP
13286	2867	11	and	and	CC
13286	2867	12	juice	juice	NN
13286	2867	13	of	of	IN
13286	2867	14	1	1	CD
13286	2867	15	lemon	lemon	NN
13286	2867	16	.	.	.
13286	2868	1	Garnish	garnish	VB
13286	2868	2	with	with	IN
13286	2868	3	parsley	parsley	NN
13286	2868	4	and	and	CC
13286	2868	5	quarters	quarter	NNS
13286	2868	6	of	of	IN
13286	2868	7	lemon	lemon	NN
13286	2868	8	.	.	.
13286	2869	1	Set	set	VB
13286	2869	2	the	the	DT
13286	2869	3	plank	plank	NN
13286	2869	4	on	on	IN
13286	2869	5	a	a	DT
13286	2869	6	serving	serve	VBG
13286	2869	7	dish	dish	NN
13286	2869	8	and	and	CC
13286	2869	9	serve	serve	VB
13286	2869	10	with	with	IN
13286	2869	11	butter	butter	NN
13286	2869	12	sauce	sauce	NN
13286	2869	13	.	.	.
13286	2870	1	March	March	NNP
13286	2870	2	29	29	CD
13286	2870	3	_	_	NNP
13286	2870	4	Printanier	Printanier	NNP
13286	2870	5	Soup	Soup	NNP
13286	2870	6	Broiled	Broiled	NNP
13286	2870	7	Chicken	Chicken	NNP
13286	2870	8	,	,	,
13286	2870	9	Oyster	Oyster	NNP
13286	2870	10	Sauce	Sauce	NNP
13286	2870	11	*	*	NFP
13286	2870	12	Duchesse	Duchesse	NNP
13286	2870	13	Potatoes	Potatoes	NNP
13286	2870	14	String	String	NNP
13286	2870	15	Beans	Beans	NNPS
13286	2870	16	Watercress	Watercress	NNP
13286	2870	17	,	,	,
13286	2870	18	French	French	NNP
13286	2870	19	Dressing	Dressing	NNP
13286	2870	20	Cheese	cheese	NN
13286	2870	21	Biscuits	Biscuits	NNPS
13286	2870	22	Lemon	Lemon	NNP
13286	2870	23	Meringue	Meringue	NNP
13286	2870	24	Pie	Pie	NNP
13286	2870	25	Coffee	Coffee	NNP
13286	2870	26	_	_	NNP
13286	2870	27	_	_	NNP
13286	2870	28	*	*	NFP
13286	2870	29	Duchesse	Duchesse	NNP
13286	2870	30	Potatoes_--Wash	potatoes_--wash	NN
13286	2870	31	,	,	,
13286	2870	32	peel	peel	VB
13286	2870	33	and	and	CC
13286	2870	34	boil	boil	VB
13286	2870	35	two	two	CD
13286	2870	36	pounds	pound	NNS
13286	2870	37	potatoes	potato	NNS
13286	2870	38	,	,	,
13286	2870	39	drain	drain	VB
13286	2870	40	off	off	RP
13286	2870	41	water	water	NN
13286	2870	42	and	and	CC
13286	2870	43	dry	dry	JJ
13286	2870	44	in	in	IN
13286	2870	45	oven	oven	NNP
13286	2870	46	,	,	,
13286	2870	47	then	then	RB
13286	2870	48	rub	rub	VB
13286	2870	49	through	through	IN
13286	2870	50	sieve	sieve	NN
13286	2870	51	,	,	,
13286	2870	52	add	add	VB
13286	2870	53	3	3	CD
13286	2870	54	egg	egg	NN
13286	2870	55	yolks	yolk	NNS
13286	2870	56	,	,	,
13286	2870	57	2	2	CD
13286	2870	58	tablespoons	tablespoon	NNS
13286	2870	59	Crisco	Crisco	NNP
13286	2870	60	,	,	,
13286	2870	61	1	1	CD
13286	2870	62	tablespoon	tablespoon	NN
13286	2870	63	cream	cream	NN
13286	2870	64	,	,	,
13286	2870	65	seasoning	seasoning	NN
13286	2870	66	salt	salt	NN
13286	2870	67	,	,	,
13286	2870	68	pepper	pepper	NN
13286	2870	69	and	and	CC
13286	2870	70	grated	grate	VBD
13286	2870	71	nutmeg	nutmeg	NNS
13286	2870	72	.	.	.
13286	2871	1	When	when	WRB
13286	2871	2	well	well	RB
13286	2871	3	mixed	mixed	JJ
13286	2871	4	lay	lie	VBD
13286	2871	5	on	on	IN
13286	2871	6	floured	floured	JJ
13286	2871	7	board	board	NN
13286	2871	8	and	and	CC
13286	2871	9	divide	divide	VB
13286	2871	10	into	into	IN
13286	2871	11	12	12	CD
13286	2871	12	pieces	piece	NNS
13286	2871	13	,	,	,
13286	2871	14	shape	shape	VB
13286	2871	15	each	each	DT
13286	2871	16	piece	piece	NN
13286	2871	17	into	into	IN
13286	2871	18	a	a	DT
13286	2871	19	square	square	NN
13286	2871	20	,	,	,
13286	2871	21	put	put	VBD
13286	2871	22	them	-PRON-	PRP
13286	2871	23	on	on	IN
13286	2871	24	a	a	DT
13286	2871	25	buttered	butter	VBN
13286	2871	26	tin	tin	NN
13286	2871	27	,	,	,
13286	2871	28	brush	brush	NN
13286	2871	29	over	over	RP
13286	2871	30	with	with	IN
13286	2871	31	beaten	beat	VBN
13286	2871	32	egg	egg	NN
13286	2871	33	and	and	CC
13286	2871	34	bake	bake	NN
13286	2871	35	in	in	IN
13286	2871	36	hot	hot	JJ
13286	2871	37	oven	oven	NN
13286	2871	38	till	till	IN
13286	2871	39	well	well	RB
13286	2871	40	browned	brown	VBN
13286	2871	41	.	.	.
13286	2872	1	March	March	NNP
13286	2872	2	30	30	CD
13286	2872	3	_	_	NNP
13286	2872	4	Cream	Cream	NNP
13286	2872	5	of	of	IN
13286	2872	6	Barley	Barley	NNP
13286	2872	7	Soup	Soup	NNP
13286	2872	8	English	English	NNP
13286	2872	9	Chicken	Chicken	NNP
13286	2872	10	Pie	Pie	NNP
13286	2872	11	Broiled	broil	VBN
13286	2872	12	Tomatoes	Tomatoes	NNP
13286	2872	13	Cucumber	Cucumber	NNP
13286	2872	14	Salad	Salad	NNP
13286	2872	15	with	with	IN
13286	2872	16	Red	Red	NNP
13286	2872	17	Peppers	Peppers	NNPS
13286	2872	18	Biscuits	Biscuits	NNP
13286	2872	19	Cheese	Cheese	NNP
13286	2872	20	Coffee	Coffee	NNP
13286	2872	21	_	_	NNP
13286	2872	22	_	_	NNP
13286	2872	23	*	*	NFP
13286	2872	24	English	English	NNP
13286	2872	25	Chicken	Chicken	NNP
13286	2872	26	Pie_--1	Pie_--1	:
13286	2872	27	chicken	chicken	NN
13286	2872	28	,	,	,
13286	2872	29	1/2	1/2	CD
13286	2872	30	pound	pound	NN
13286	2872	31	veal	veal	NN
13286	2872	32	fillet	fillet	NN
13286	2872	33	,	,	,
13286	2872	34	4	4	CD
13286	2872	35	ounces	ounce	NNS
13286	2872	36	bacon	bacon	NN
13286	2872	37	,	,	,
13286	2872	38	3	3	CD
13286	2872	39	hard	hard	RB
13286	2872	40	-	-	HYPH
13286	2872	41	cooked	cook	VBN
13286	2872	42	eggs	egg	NNS
13286	2872	43	,	,	,
13286	2872	44	1/4	1/4	CD
13286	2872	45	pound	pound	NN
13286	2872	46	mushrooms	mushroom	NNS
13286	2872	47	,	,	,
13286	2872	48	2	2	CD
13286	2872	49	tablespoons	tablespoon	NNS
13286	2872	50	Crisco	Crisco	NNP
13286	2872	51	,	,	,
13286	2872	52	pepper	pepper	NN
13286	2872	53	and	and	CC
13286	2872	54	salt	salt	NN
13286	2872	55	to	to	IN
13286	2872	56	taste	taste	NN
13286	2872	57	,	,	,
13286	2872	58	chopped	chop	VBD
13286	2872	59	parsley	parsley	NN
13286	2872	60	,	,	,
13286	2872	61	puff	puff	NN
13286	2872	62	-	-	HYPH
13286	2872	63	pastry	pastry	NN
13286	2872	64	,	,	,
13286	2872	65	stock	stock	NN
13286	2872	66	,	,	,
13286	2872	67	and	and	CC
13286	2872	68	1	1	CD
13286	2872	69	egg	egg	NN
13286	2872	70	.	.	.
13286	2873	1	Cut	cut	NN
13286	2873	2	fowl	fowl	NN
13286	2873	3	into	into	IN
13286	2873	4	small	small	JJ
13286	2873	5	joints	joint	NNS
13286	2873	6	,	,	,
13286	2873	7	season	season	VB
13286	2873	8	these	these	DT
13286	2873	9	with	with	IN
13286	2873	10	salt	salt	NN
13286	2873	11	and	and	CC
13286	2873	12	pepper	pepper	NN
13286	2873	13	.	.	.
13286	2874	1	Slice	slice	NN
13286	2874	2	veal	veal	NN
13286	2874	3	thinly	thinly	RB
13286	2874	4	,	,	,
13286	2874	5	line	line	NN
13286	2874	6	bottom	bottom	NN
13286	2874	7	of	of	IN
13286	2874	8	fireproof	fireproof	JJ
13286	2874	9	dish	dish	NN
13286	2874	10	with	with	IN
13286	2874	11	this	this	DT
13286	2874	12	,	,	,
13286	2874	13	place	place	NN
13286	2874	14	on	on	IN
13286	2874	15	top	top	PDT
13286	2874	16	a	a	DT
13286	2874	17	layer	layer	NN
13286	2874	18	of	of	IN
13286	2874	19	chicken	chicken	NN
13286	2874	20	.	.	.
13286	2875	1	Chop	chop	NN
13286	2875	2	mushrooms	mushroom	NNS
13286	2875	3	finely	finely	RB
13286	2875	4	,	,	,
13286	2875	5	saute	saute	VB
13286	2875	6	them	-PRON-	PRP
13286	2875	7	in	in	IN
13286	2875	8	Crisco	Crisco	NNP
13286	2875	9	in	in	IN
13286	2875	10	small	small	JJ
13286	2875	11	stewpan	stewpan	NN
13286	2875	12	;	;	:
13286	2875	13	sprinkle	sprinkle	VB
13286	2875	14	half	half	NN
13286	2875	15	of	of	IN
13286	2875	16	this	this	DT
13286	2875	17	over	over	IN
13286	2875	18	pieces	piece	NNS
13286	2875	19	of	of	IN
13286	2875	20	chicken	chicken	NN
13286	2875	21	,	,	,
13286	2875	22	then	then	RB
13286	2875	23	layer	layer	NN
13286	2875	24	of	of	IN
13286	2875	25	hard	hard	RB
13286	2875	26	-	-	HYPH
13286	2875	27	cooked	cook	VBN
13286	2875	28	eggs	egg	NNS
13286	2875	29	,	,	,
13286	2875	30	over	over	IN
13286	2875	31	that	that	DT
13286	2875	32	thin	thin	JJ
13286	2875	33	slices	slice	NNS
13286	2875	34	bacon	bacon	NN
13286	2875	35	and	and	CC
13286	2875	36	chopped	chop	VBD
13286	2875	37	parsley	parsley	NN
13286	2875	38	.	.	.
13286	2876	1	Continue	continue	VB
13286	2876	2	in	in	IN
13286	2876	3	this	this	DT
13286	2876	4	way	way	NN
13286	2876	5	until	until	IN
13286	2876	6	all	all	DT
13286	2876	7	ingredients	ingredient	NNS
13286	2876	8	are	be	VBP
13286	2876	9	used	use	VBN
13286	2876	10	up	up	RP
13286	2876	11	and	and	CC
13286	2876	12	the	the	DT
13286	2876	13	fireproof	fireproof	JJ
13286	2876	14	dish	dish	NN
13286	2876	15	is	be	VBZ
13286	2876	16	full	full	JJ
13286	2876	17	;	;	:
13286	2876	18	fill	fill	VB
13286	2876	19	dish	dish	VBP
13286	2876	20	three	three	CD
13286	2876	21	parts	part	NNS
13286	2876	22	full	full	JJ
13286	2876	23	with	with	IN
13286	2876	24	stock	stock	NN
13286	2876	25	.	.	.
13286	2877	1	Put	put	VB
13286	2877	2	a	a	DT
13286	2877	3	strip	strip	NN
13286	2877	4	of	of	IN
13286	2877	5	pastry	pastry	NN
13286	2877	6	round	round	IN
13286	2877	7	the	the	DT
13286	2877	8	edge	edge	NN
13286	2877	9	of	of	IN
13286	2877	10	dish	dish	NN
13286	2877	11	,	,	,
13286	2877	12	wet	wet	VB
13286	2877	13	this	this	DT
13286	2877	14	lightly	lightly	RB
13286	2877	15	with	with	IN
13286	2877	16	water	water	NN
13286	2877	17	,	,	,
13286	2877	18	cover	cover	VB
13286	2877	19	the	the	DT
13286	2877	20	pie	pie	NN
13286	2877	21	with	with	IN
13286	2877	22	puff	puff	NN
13286	2877	23	-	-	HYPH
13286	2877	24	pastry	pastry	NN
13286	2877	25	rolled	roll	VBD
13286	2877	26	out	out	RP
13286	2877	27	to	to	IN
13286	2877	28	the	the	DT
13286	2877	29	proper	proper	JJ
13286	2877	30	size	size	NN
13286	2877	31	and	and	CC
13286	2877	32	thickness	thickness	NN
13286	2877	33	;	;	:
13286	2877	34	press	press	VB
13286	2877	35	down	down	RP
13286	2877	36	the	the	DT
13286	2877	37	paste	paste	NN
13286	2877	38	on	on	RP
13286	2877	39	to	to	IN
13286	2877	40	the	the	DT
13286	2877	41	wet	wet	JJ
13286	2877	42	edge	edge	NN
13286	2877	43	of	of	IN
13286	2877	44	paste	paste	NN
13286	2877	45	,	,	,
13286	2877	46	trim	trim	VBP
13286	2877	47	round	round	NN
13286	2877	48	.	.	.
13286	2878	1	Decorate	decorate	VB
13286	2878	2	the	the	DT
13286	2878	3	paste	paste	NN
13286	2878	4	at	at	IN
13286	2878	5	the	the	DT
13286	2878	6	edge	edge	NN
13286	2878	7	according	accord	VBG
13286	2878	8	to	to	IN
13286	2878	9	taste	taste	NN
13286	2878	10	;	;	:
13286	2878	11	brush	brush	NN
13286	2878	12	over	over	IN
13286	2878	13	pie	pie	NN
13286	2878	14	with	with	IN
13286	2878	15	beaten	beat	VBN
13286	2878	16	egg	egg	NN
13286	2878	17	,	,	,
13286	2878	18	make	make	VB
13286	2878	19	a	a	DT
13286	2878	20	slit	slit	NN
13286	2878	21	in	in	IN
13286	2878	22	the	the	DT
13286	2878	23	center	center	NN
13286	2878	24	of	of	IN
13286	2878	25	the	the	DT
13286	2878	26	lid	lid	NN
13286	2878	27	,	,	,
13286	2878	28	and	and	CC
13286	2878	29	place	place	VB
13286	2878	30	a	a	DT
13286	2878	31	circle	circle	NN
13286	2878	32	of	of	IN
13286	2878	33	pastry	pastry	NN
13286	2878	34	leaves	leave	VBZ
13286	2878	35	round	round	VBP
13286	2878	36	it	-PRON-	PRP
13286	2878	37	.	.	.
13286	2879	1	Put	put	VB
13286	2879	2	pie	pie	NN
13286	2879	3	in	in	IN
13286	2879	4	moderate	moderate	JJ
13286	2879	5	oven	oven	NN
13286	2879	6	,	,	,
13286	2879	7	and	and	CC
13286	2879	8	bake	bake	VB
13286	2879	9	about	about	RB
13286	2879	10	1	1	CD
13286	2879	11	-	-	SYM
13286	2879	12	1/2	1/2	CD
13286	2879	13	hours	hour	NNS
13286	2879	14	.	.	.
13286	2880	1	Pour	pour	VB
13286	2880	2	in	in	IN
13286	2880	3	a	a	DT
13286	2880	4	little	little	JJ
13286	2880	5	stock	stock	NN
13286	2880	6	before	before	IN
13286	2880	7	serving	serve	VBG
13286	2880	8	.	.	.
13286	2881	1	March	March	NNP
13286	2881	2	31	31	CD
13286	2881	3	_	_	NNP
13286	2881	4	Deviled	Deviled	NNP
13286	2881	5	Clams	Clams	NNPS
13286	2881	6	*	*	NFP
13286	2881	7	Broiled	Broiled	NNP
13286	2881	8	Lobsters	Lobsters	NNPS
13286	2881	9	,	,	,
13286	2881	10	Melted	Melted	NNP
13286	2881	11	Butter	Butter	NNP
13286	2881	12	Potatoes	Potatoes	NNPS
13286	2881	13	au	au	NNP
13286	2881	14	Natural	Natural	NNP
13286	2881	15	Baked	Baked	NNP
13286	2881	16	Macaroni	Macaroni	NNP
13286	2881	17	Romaine	Romaine	NNP
13286	2881	18	Salad	Salad	NNP
13286	2881	19	,	,	,
13286	2881	20	French	French	NNP
13286	2881	21	Dressing	Dressing	NNP
13286	2881	22	Snow	Snow	NNP
13286	2881	23	Pudding	Pudding	NNP
13286	2881	24	,	,	,
13286	2881	25	Chocolate	Chocolate	NNP
13286	2881	26	Sauce	Sauce	NNP
13286	2881	27	Coffee	Coffee	NNP
13286	2881	28	_	_	NNP
13286	2881	29	_	_	NNP
13286	2881	30	*	*	NFP
13286	2881	31	Broiled	broil	VBN
13286	2881	32	Lobsters_--Kill	lobsters_--kill	NN
13286	2881	33	lobsters	lobster	NNS
13286	2881	34	by	by	IN
13286	2881	35	cutting	cut	VBG
13286	2881	36	tails	tail	NNS
13286	2881	37	off	off	RP
13286	2881	38	with	with	IN
13286	2881	39	one	one	CD
13286	2881	40	stroke	stroke	NN
13286	2881	41	of	of	IN
13286	2881	42	the	the	DT
13286	2881	43	knife	knife	NN
13286	2881	44	,	,	,
13286	2881	45	just	just	RB
13286	2881	46	where	where	WRB
13286	2881	47	they	-PRON-	PRP
13286	2881	48	join	join	VBP
13286	2881	49	the	the	DT
13286	2881	50	body	body	NN
13286	2881	51	.	.	.
13286	2882	1	With	with	IN
13286	2882	2	another	another	DT
13286	2882	3	clean	clean	JJ
13286	2882	4	cut	cut	NN
13286	2882	5	divide	divide	NN
13286	2882	6	each	each	DT
13286	2882	7	lengthwise	lengthwise	RB
13286	2882	8	into	into	IN
13286	2882	9	2	2	CD
13286	2882	10	equal	equal	JJ
13286	2882	11	parts	part	NNS
13286	2882	12	,	,	,
13286	2882	13	shell	shell	NNP
13286	2882	14	and	and	CC
13286	2882	15	all	all	DT
13286	2882	16	.	.	.
13286	2883	1	Take	take	VB
13286	2883	2	out	out	RP
13286	2883	3	coral	coral	NN
13286	2883	4	,	,	,
13286	2883	5	the	the	DT
13286	2883	6	one	one	CD
13286	2883	7	long	long	JJ
13286	2883	8	intestine	intestine	NN
13286	2883	9	and	and	CC
13286	2883	10	stomach	stomach	NN
13286	2883	11	.	.	.
13286	2884	1	Crack	crack	NN
13286	2884	2	claws	claws	NN
13286	2884	3	with	with	IN
13286	2884	4	a	a	DT
13286	2884	5	hammer	hammer	NN
13286	2884	6	.	.	.
13286	2885	1	Put	put	VB
13286	2885	2	within	within	IN
13286	2885	3	a	a	DT
13286	2885	4	Criscoed	Criscoed	NNP
13286	2885	5	broiler	broiler	NN
13286	2885	6	,	,	,
13286	2885	7	split	split	VBD
13286	2885	8	side	side	NN
13286	2885	9	downward	downward	RB
13286	2885	10	,	,	,
13286	2885	11	and	and	CC
13286	2885	12	broil	broil	VB
13286	2885	13	over	over	RP
13286	2885	14	fire	fire	NN
13286	2885	15	.	.	.
13286	2886	1	As	as	RB
13286	2886	2	soon	soon	RB
13286	2886	3	as	as	IN
13286	2886	4	juice	juice	NN
13286	2886	5	begins	begin	VBZ
13286	2886	6	to	to	TO
13286	2886	7	run	run	VB
13286	2886	8	freely	freely	RB
13286	2886	9	withdraw	withdraw	VB
13286	2886	10	long	long	RB
13286	2886	11	enough	enough	RB
13286	2886	12	to	to	TO
13286	2886	13	baste	baste	NNP
13286	2886	14	liberally	liberally	RB
13286	2886	15	with	with	IN
13286	2886	16	melted	melt	VBN
13286	2886	17	Crisco	Crisco	NNP
13286	2886	18	,	,	,
13286	2886	19	and	and	CC
13286	2886	20	return	return	VB
13286	2886	21	to	to	IN
13286	2886	22	fire	fire	NN
13286	2886	23	,	,	,
13286	2886	24	turning	turn	VBG
13286	2886	25	often	often	RB
13286	2886	26	to	to	TO
13286	2886	27	keep	keep	VB
13286	2886	28	in	in	IN
13286	2886	29	juices	juice	NNS
13286	2886	30	.	.	.
13286	2887	1	Cook	cook	VB
13286	2887	2	about	about	RB
13286	2887	3	10	10	CD
13286	2887	4	minutes	minute	NNS
13286	2887	5	on	on	IN
13286	2887	6	split	split	NN
13286	2887	7	or	or	CC
13286	2887	8	flesh	flesh	NN
13286	2887	9	side	side	NN
13286	2887	10	,	,	,
13286	2887	11	and	and	CC
13286	2887	12	8	8	CD
13286	2887	13	upon	upon	IN
13286	2887	14	other	other	JJ
13286	2887	15	.	.	.
13286	2888	1	Have	have	VBP
13286	2888	2	ready	ready	JJ
13286	2888	3	sauce	sauce	NN
13286	2888	4	made	make	VBN
13286	2888	5	by	by	IN
13286	2888	6	rubbing	rub	VBG
13286	2888	7	2	2	CD
13286	2888	8	tablespoons	tablespoon	NNS
13286	2888	9	Crisco	Crisco	NNP
13286	2888	10	to	to	TO
13286	2888	11	cream	cream	VB
13286	2888	12	with	with	IN
13286	2888	13	lemon	lemon	NN
13286	2888	14	juice	juice	NN
13286	2888	15	and	and	CC
13286	2888	16	finely	finely	RB
13286	2888	17	-	-	HYPH
13286	2888	18	minced	mince	VBN
13286	2888	19	parsley	parsley	NN
13286	2888	20	,	,	,
13286	2888	21	adding	add	VBG
13286	2888	22	little	little	JJ
13286	2888	23	red	red	JJ
13286	2888	24	pepper	pepper	NN
13286	2888	25	,	,	,
13286	2888	26	and	and	CC
13286	2888	27	baste	baste	NNP
13286	2888	28	lobsters	lobster	NNS
13286	2888	29	with	with	IN
13286	2888	30	this	this	DT
13286	2888	31	while	while	IN
13286	2888	32	hissing	hiss	VBG
13286	2888	33	hot	hot	JJ
13286	2888	34	.	.	.
13286	2889	1	Serve	serve	VB
13286	2889	2	half	half	NN
13286	2889	3	lobster	lobster	NN
13286	2889	4	to	to	IN
13286	2889	5	each	each	DT
13286	2889	6	guest	guest	NN
13286	2889	7	.	.	.
13286	2890	1	April	April	NNP
13286	2890	2	1	1	CD
13286	2890	3	_	_	NN
13286	2890	4	*	*	NFP
13286	2890	5	Fried	Fried	NNP
13286	2890	6	Oysters	Oysters	NNPS
13286	2890	7	,	,	,
13286	2890	8	Tartare	Tartare	NNP
13286	2890	9	Sauce	Sauce	NNP
13286	2890	10	Roast	Roast	NNP
13286	2890	11	Guinea	Guinea	NNP
13286	2890	12	Hens	Hens	NNPS
13286	2890	13	Rice	Rice	NNP
13286	2890	14	Croquettes	Croquettes	NNPS
13286	2890	15	en	en	IN
13286	2890	16	Surprise	Surprise	NNP
13286	2890	17	Lettuce	Lettuce	NNP
13286	2890	18	,	,	,
13286	2890	19	Asparagus	Asparagus	NNP
13286	2890	20	and	and	CC
13286	2890	21	Red	Red	NNP
13286	2890	22	Pepper	Pepper	NNP
13286	2890	23	Salad	Salad	NNP
13286	2890	24	Cheese	Cheese	NNP
13286	2890	25	Wafers	Wafers	NNPS
13286	2890	26	Pineapple	Pineapple	NNP
13286	2890	27	Mousse	Mousse	NNP
13286	2890	28	Coffee	Coffee	NNP
13286	2890	29	_	_	NNP
13286	2890	30	_	_	NNP
13286	2890	31	*	*	NFP
13286	2890	32	Fried	Fried	NNP
13286	2890	33	Oysters_--Wash	oysters_--wash	NN
13286	2890	34	,	,	,
13286	2890	35	drain	drain	VBP
13286	2890	36	,	,	,
13286	2890	37	and	and	CC
13286	2890	38	dry	dry	VB
13286	2890	39	oysters	oyster	NNS
13286	2890	40	between	between	IN
13286	2890	41	2	2	CD
13286	2890	42	towels	towel	NNS
13286	2890	43	;	;	:
13286	2890	44	let	let	VB
13286	2890	45	stand	stand	VB
13286	2890	46	in	in	IN
13286	2890	47	a	a	DT
13286	2890	48	marinade	marinade	NN
13286	2890	49	10	10	CD
13286	2890	50	or	or	CC
13286	2890	51	more	more	JJR
13286	2890	52	minutes	minute	NNS
13286	2890	53	,	,	,
13286	2890	54	then	then	RB
13286	2890	55	drain	drain	VB
13286	2890	56	again	again	RB
13286	2890	57	.	.	.
13286	2891	1	Roll	roll	VB
13286	2891	2	in	in	IN
13286	2891	3	crackercrumbs	crackercrumb	NNS
13286	2891	4	,	,	,
13286	2891	5	seasoned	season	VBN
13286	2891	6	with	with	IN
13286	2891	7	salt	salt	NN
13286	2891	8	,	,	,
13286	2891	9	pepper	pepper	NN
13286	2891	10	,	,	,
13286	2891	11	and	and	CC
13286	2891	12	paprika	paprika	NNP
13286	2891	13	.	.	.
13286	2892	1	For	for	IN
13286	2892	2	2	2	CD
13286	2892	3	cups	cup	NNS
13286	2892	4	oysters	oyster	NNS
13286	2892	5	,	,	,
13286	2892	6	beat	beat	VBD
13286	2892	7	2	2	CD
13286	2892	8	eggs	egg	NNS
13286	2892	9	with	with	IN
13286	2892	10	2	2	CD
13286	2892	11	tablespoons	tablespoon	NNS
13286	2892	12	cold	cold	JJ
13286	2892	13	water	water	NN
13286	2892	14	until	until	IN
13286	2892	15	well	well	RB
13286	2892	16	mixed	mixed	JJ
13286	2892	17	;	;	:
13286	2892	18	dip	dip	NN
13286	2892	19	oysters	oyster	NNS
13286	2892	20	,	,	,
13286	2892	21	crumbed	crumb	VBN
13286	2892	22	,	,	,
13286	2892	23	into	into	IN
13286	2892	24	egg	egg	NN
13286	2892	25	,	,	,
13286	2892	26	and	and	CC
13286	2892	27	roll	roll	VB
13286	2892	28	again	again	RB
13286	2892	29	in	in	IN
13286	2892	30	crumbs	crumb	NNS
13286	2892	31	.	.	.
13286	2893	1	Fry	fry	NN
13286	2893	2	1	1	CD
13286	2893	3	minute	minute	NN
13286	2893	4	in	in	IN
13286	2893	5	hot	hot	JJ
13286	2893	6	Crisco	Crisco	NNP
13286	2893	7	.	.	.
13286	2894	1	Use	use	VB
13286	2894	2	frying	frying	JJ
13286	2894	3	-	-	HYPH
13286	2894	4	basket	basket	NN
13286	2894	5	and	and	CC
13286	2894	6	cook	cook	VB
13286	2894	7	6	6	CD
13286	2894	8	oysters	oyster	NNS
13286	2894	9	at	at	IN
13286	2894	10	a	a	DT
13286	2894	11	time	time	NN
13286	2894	12	.	.	.
13286	2895	1	Drain	drain	VB
13286	2895	2	and	and	CC
13286	2895	3	serve	serve	VB
13286	2895	4	at	at	IN
13286	2895	5	once	once	RB
13286	2895	6	with	with	IN
13286	2895	7	tartare	tartare	NN
13286	2895	8	sauce	sauce	NN
13286	2895	9	.	.	.
13286	2896	1	The	the	DT
13286	2896	2	marinade	marinade	NN
13286	2896	3	is	be	VBZ
13286	2896	4	made	make	VBN
13286	2896	5	as	as	IN
13286	2896	6	follows	follow	VBZ
13286	2896	7	:	:	:
13286	2896	8	Take	take	VB
13286	2896	9	1	1	CD
13286	2896	10	part	part	NN
13286	2896	11	melted	melt	VBN
13286	2896	12	Crisco	Crisco	NNP
13286	2896	13	and	and	CC
13286	2896	14	3	3	CD
13286	2896	15	of	of	IN
13286	2896	16	vinegar	vinegar	NN
13286	2896	17	,	,	,
13286	2896	18	with	with	IN
13286	2896	19	salt	salt	NN
13286	2896	20	and	and	CC
13286	2896	21	pepper	pepper	NN
13286	2896	22	to	to	IN
13286	2896	23	taste	taste	NN
13286	2896	24	.	.	.
13286	2897	1	Stir	stir	VB
13286	2897	2	oysters	oyster	NNS
13286	2897	3	into	into	IN
13286	2897	4	this	this	DT
13286	2897	5	and	and	CC
13286	2897	6	let	let	VBD
13286	2897	7	stand	stand	VB
13286	2897	8	10	10	CD
13286	2897	9	minutes	minute	NNS
13286	2897	10	,	,	,
13286	2897	11	then	then	RB
13286	2897	12	drain	drain	VB
13286	2897	13	off	off	RP
13286	2897	14	any	any	DT
13286	2897	15	of	of	IN
13286	2897	16	the	the	DT
13286	2897	17	marinade	marinade	NN
13286	2897	18	that	that	WDT
13286	2897	19	has	have	VBZ
13286	2897	20	not	not	RB
13286	2897	21	been	be	VBN
13286	2897	22	absorbed	absorb	VBN
13286	2897	23	.	.	.
13286	2898	1	April	April	NNP
13286	2898	2	2	2	CD
13286	2898	3	_	_	NNP
13286	2898	4	Emergency	Emergency	NNP
13286	2898	5	Soup	Soup	NNP
13286	2898	6	*	*	NFP
13286	2898	7	Veal	veal	NN
13286	2898	8	Pot	Pot	NNP
13286	2898	9	Pie	Pie	NNP
13286	2898	10	Baked	Baked	NNP
13286	2898	11	Dumplings	Dumplings	NNPS
13286	2898	12	Cabbage	Cabbage	NNP
13286	2898	13	Salad	Salad	NNP
13286	2898	14	Cheese	Cheese	NNP
13286	2898	15	Crackers	Crackers	NNPS
13286	2898	16	Fruit	Fruit	NNP
13286	2898	17	Jelly	Jelly	NNP
13286	2898	18	,	,	,
13286	2898	19	Whipped	Whipped	NNP
13286	2898	20	Cream	Cream	NNP
13286	2898	21	Coffee	Coffee	NNP
13286	2898	22	_	_	NNP
13286	2898	23	_	_	NNP
13286	2898	24	*	*	NFP
13286	2898	25	Veal	Veal	NNP
13286	2898	26	Pot	Pot	NNP
13286	2898	27	Pie_--Wipe	pie_--wipe	NN
13286	2898	28	piece	piece	NN
13286	2898	29	of	of	IN
13286	2898	30	veal	veal	NN
13286	2898	31	from	from	IN
13286	2898	32	shoulder	shoulder	NN
13286	2898	33	;	;	:
13286	2898	34	and	and	CC
13286	2898	35	cut	cut	VBN
13286	2898	36	into	into	IN
13286	2898	37	pieces	piece	NNS
13286	2898	38	for	for	IN
13286	2898	39	serving	serve	VBG
13286	2898	40	;	;	:
13286	2898	41	add	add	VB
13286	2898	42	1/2	1/2	CD
13286	2898	43	inch	inch	NN
13286	2898	44	strip	strip	NN
13286	2898	45	salt	salt	NN
13286	2898	46	pork	pork	NN
13286	2898	47	or	or	CC
13286	2898	48	bacon	bacon	NN
13286	2898	49	for	for	IN
13286	2898	50	each	each	DT
13286	2898	51	piece	piece	NN
13286	2898	52	of	of	IN
13286	2898	53	veal	veal	NN
13286	2898	54	,	,	,
13286	2898	55	cover	cover	VB
13286	2898	56	with	with	IN
13286	2898	57	cold	cold	JJ
13286	2898	58	water	water	NN
13286	2898	59	,	,	,
13286	2898	60	put	put	VBN
13286	2898	61	over	over	RP
13286	2898	62	fire	fire	NN
13286	2898	63	and	and	CC
13286	2898	64	bring	bring	VB
13286	2898	65	quickly	quickly	RB
13286	2898	66	to	to	IN
13286	2898	67	boiling	boiling	NN
13286	2898	68	point	point	NN
13286	2898	69	,	,	,
13286	2898	70	then	then	RB
13286	2898	71	,	,	,
13286	2898	72	after	after	IN
13286	2898	73	boiling	boil	VBG
13286	2898	74	five	five	CD
13286	2898	75	minutes	minute	NNS
13286	2898	76	,	,	,
13286	2898	77	skim	skim	NNP
13286	2898	78	and	and	CC
13286	2898	79	let	let	VB
13286	2898	80	simmer	simmer	NN
13286	2898	81	until	until	IN
13286	2898	82	meat	meat	NN
13286	2898	83	is	be	VBZ
13286	2898	84	tender	tender	JJ
13286	2898	85	.	.	.
13286	2899	1	When	when	WRB
13286	2899	2	nearly	nearly	RB
13286	2899	3	tender	tender	VBP
13286	2899	4	,	,	,
13286	2899	5	add	add	VB
13286	2899	6	salt	salt	NN
13286	2899	7	and	and	CC
13286	2899	8	pepper	pepper	NN
13286	2899	9	to	to	TO
13286	2899	10	taste	taste	NN
13286	2899	11	,	,	,
13286	2899	12	and	and	CC
13286	2899	13	biscuit	biscuit	NN
13286	2899	14	mixture	mixture	NN
13286	2899	15	cut	cut	VBD
13286	2899	16	into	into	IN
13286	2899	17	rounds	round	NNS
13286	2899	18	.	.	.
13286	2900	1	Cook	cook	VB
13286	2900	2	ten	ten	CD
13286	2900	3	minutes	minute	NNS
13286	2900	4	without	without	IN
13286	2900	5	lifting	lift	VBG
13286	2900	6	cover	cover	NN
13286	2900	7	.	.	.
13286	2901	1	Serve	serve	VB
13286	2901	2	meat	meat	NN
13286	2901	3	in	in	IN
13286	2901	4	center	center	NN
13286	2901	5	of	of	IN
13286	2901	6	platter	platter	NN
13286	2901	7	,	,	,
13286	2901	8	dumplings	dumpling	NNS
13286	2901	9	at	at	IN
13286	2901	10	ends	end	NNS
13286	2901	11	and	and	CC
13286	2901	12	sauce	sauce	NN
13286	2901	13	,	,	,
13286	2901	14	thickened	thicken	VBD
13286	2901	15	,	,	,
13286	2901	16	if	if	IN
13286	2901	17	needed	need	VBN
13286	2901	18	,	,	,
13286	2901	19	with	with	IN
13286	2901	20	flour	flour	NN
13286	2901	21	and	and	CC
13286	2901	22	water	water	NN
13286	2901	23	,	,	,
13286	2901	24	over	over	IN
13286	2901	25	whole	whole	NN
13286	2901	26	.	.	.
13286	2902	1	Dumplings	dumpling	NNS
13286	2902	2	may	may	MD
13286	2902	3	be	be	VB
13286	2902	4	steamed	steam	VBN
13286	2902	5	15	15	CD
13286	2902	6	minutes	minute	NNS
13286	2902	7	over	over	IN
13286	2902	8	saucepan	saucepan	NN
13286	2902	9	boiling	boiling	NN
13286	2902	10	water	water	NN
13286	2902	11	.	.	.
13286	2903	1	This	this	DT
13286	2903	2	is	be	VBZ
13286	2903	3	usually	usually	RB
13286	2903	4	preferable	preferable	JJ
13286	2903	5	,	,	,
13286	2903	6	to	to	TO
13286	2903	7	avoid	avoid	VB
13286	2903	8	removing	remove	VBG
13286	2903	9	them	-PRON-	PRP
13286	2903	10	from	from	IN
13286	2903	11	fire	fire	NN
13286	2903	12	until	until	IN
13286	2903	13	instant	instant	NN
13286	2903	14	of	of	IN
13286	2903	15	serving	serve	VBG
13286	2903	16	.	.	.
13286	2904	1	Beaten	beat	VBN
13286	2904	2	yolks	yolk	NNS
13286	2904	3	of	of	IN
13286	2904	4	2	2	CD
13286	2904	5	eggs	egg	NNS
13286	2904	6	,	,	,
13286	2904	7	diluted	dilute	VBN
13286	2904	8	with	with	IN
13286	2904	9	1/2	1/2	CD
13286	2904	10	cup	cup	NN
13286	2904	11	cream	cream	NN
13286	2904	12	and	and	CC
13286	2904	13	added	add	VBD
13286	2904	14	to	to	TO
13286	2904	15	sauce	sauce	VB
13286	2904	16	,	,	,
13286	2904	17	gives	give	VBZ
13286	2904	18	a	a	DT
13286	2904	19	richer	rich	JJR
13286	2904	20	dish	dish	NN
13286	2904	21	.	.	.
13286	2905	1	Biscuit	biscuit	NN
13286	2905	2	mixture	mixture	NN
13286	2905	3	is	be	VBZ
13286	2905	4	made	make	VBN
13286	2905	5	as	as	IN
13286	2905	6	follows	follow	VBZ
13286	2905	7	:	:	:
13286	2905	8	Sift	Sift	NNP
13286	2905	9	1	1	CD
13286	2905	10	quart	quart	NN
13286	2905	11	good	good	JJ
13286	2905	12	flour	flour	NN
13286	2905	13	,	,	,
13286	2905	14	2	2	CD
13286	2905	15	teaspoons	teaspoon	NNS
13286	2905	16	baking	bake	VBG
13286	2905	17	powder	powder	NN
13286	2905	18	and	and	CC
13286	2905	19	1	1	CD
13286	2905	20	teaspoon	teaspoon	NN
13286	2905	21	salt	salt	NN
13286	2905	22	,	,	,
13286	2905	23	putting	put	VBG
13286	2905	24	it	-PRON-	PRP
13286	2905	25	through	through	IN
13286	2905	26	sifter	sifter	NN
13286	2905	27	2	2	CD
13286	2905	28	or	or	CC
13286	2905	29	3	3	CD
13286	2905	30	times	time	NNS
13286	2905	31	.	.	.
13286	2906	1	Rub	rub	VB
13286	2906	2	into	into	IN
13286	2906	3	flour	flour	NN
13286	2906	4	1	1	CD
13286	2906	5	large	large	JJ
13286	2906	6	tablespoon	tablespoon	NN
13286	2906	7	Crisco	Crisco	NNP
13286	2906	8	and	and	CC
13286	2906	9	add	add	VB
13286	2906	10	sufficient	sufficient	JJ
13286	2906	11	sweet	sweet	JJ
13286	2906	12	milk	milk	NN
13286	2906	13	to	to	TO
13286	2906	14	make	make	VB
13286	2906	15	dough	dough	NN
13286	2906	16	as	as	RB
13286	2906	17	soft	soft	JJ
13286	2906	18	as	as	IN
13286	2906	19	can	can	MD
13286	2906	20	be	be	VB
13286	2906	21	rolled	roll	VBN
13286	2906	22	and	and	CC
13286	2906	23	cut	cut	VBN
13286	2906	24	.	.	.
13286	2907	1	Roll	roll	VB
13286	2907	2	about	about	RB
13286	2907	3	3/4	3/4	CD
13286	2907	4	inch	inch	NN
13286	2907	5	thick	thick	JJ
13286	2907	6	,	,	,
13286	2907	7	cut	cut	VBN
13286	2907	8	with	with	IN
13286	2907	9	round	round	JJ
13286	2907	10	biscuit	biscuit	NN
13286	2907	11	cutter	cutter	NN
13286	2907	12	.	.	.
13286	2908	1	April	April	NNP
13286	2908	2	3	3	CD
13286	2908	3	_	_	NNP
13286	2908	4	Crecy	Crecy	NNP
13286	2908	5	Soup	Soup	NNP
13286	2908	6	Mutton	Mutton	NNP
13286	2908	7	Cutlets	Cutlets	NNP
13286	2908	8	Savory	Savory	NNP
13286	2908	9	Lentils	Lentils	NNP
13286	2908	10	Roast	Roast	NNP
13286	2908	11	Pigeons	Pigeons	NNPS
13286	2908	12	Chipped	chip	VBD
13286	2908	13	Potatoes	Potatoes	NNPS
13286	2908	14	Egg	Egg	NNP
13286	2908	15	and	and	CC
13286	2908	16	Lettuce	Lettuce	NNP
13286	2908	17	Mayonnaise	Mayonnaise	NNP
13286	2908	18	*	*	NFP
13286	2908	19	Apricot	Apricot	NNP
13286	2908	20	Fritters	Fritters	NNP
13286	2908	21	,	,	,
13286	2908	22	Vanilla	Vanilla	NNP
13286	2908	23	Sauce	Sauce	NNP
13286	2908	24	Coffee	Coffee	NNP
13286	2908	25	_	_	NNP
13286	2908	26	_	_	NNP
13286	2908	27	*	*	NFP
13286	2908	28	Apricot	Apricot	NNP
13286	2908	29	Fritters_--6	Fritters_--6	.
13286	2908	30	apricots	apricot	NNS
13286	2908	31	,	,	,
13286	2908	32	1/2	1/2	CD
13286	2908	33	pint	pint	NN
13286	2908	34	syrup	syrup	NN
13286	2908	35	,	,	,
13286	2908	36	half	half	RB
13286	2908	37	lemon	lemon	NN
13286	2908	38	,	,	,
13286	2908	39	frying	frying	NN
13286	2908	40	-	-	HYPH
13286	2908	41	batter	batter	NN
13286	2908	42	,	,	,
13286	2908	43	Crisco	Crisco	NNP
13286	2908	44	and	and	CC
13286	2908	45	vanilla	vanilla	NN
13286	2908	46	sauce	sauce	NN
13286	2908	47	.	.	.
13286	2909	1	Select	select	JJ
13286	2909	2	firm	firm	NN
13286	2909	3	,	,	,
13286	2909	4	ripe	ripe	JJ
13286	2909	5	apricots	apricot	NNS
13286	2909	6	,	,	,
13286	2909	7	or	or	CC
13286	2909	8	preserved	preserve	VBN
13286	2909	9	ones	one	NNS
13286	2909	10	can	can	MD
13286	2909	11	be	be	VB
13286	2909	12	used	use	VBN
13286	2909	13	,	,	,
13286	2909	14	cut	cut	VB
13286	2909	15	them	-PRON-	PRP
13286	2909	16	in	in	IN
13286	2909	17	halves	half	NNS
13286	2909	18	,	,	,
13286	2909	19	and	and	CC
13286	2909	20	take	take	VB
13286	2909	21	out	out	RP
13286	2909	22	stones	stone	NNS
13286	2909	23	.	.	.
13286	2910	1	Stew	stew	VB
13286	2910	2	them	-PRON-	PRP
13286	2910	3	gently	gently	RB
13286	2910	4	in	in	IN
13286	2910	5	syrup	syrup	NN
13286	2910	6	with	with	IN
13286	2910	7	grated	grate	VBN
13286	2910	8	rind	rind	NN
13286	2910	9	of	of	IN
13286	2910	10	1/2	1/2	CD
13286	2910	11	lemon	lemon	NN
13286	2910	12	.	.	.
13286	2911	1	When	when	WRB
13286	2911	2	they	-PRON-	PRP
13286	2911	3	are	be	VBP
13286	2911	4	tender	tender	JJ
13286	2911	5	,	,	,
13286	2911	6	drain	drain	VBP
13286	2911	7	well	well	RB
13286	2911	8	,	,	,
13286	2911	9	and	and	CC
13286	2911	10	let	let	VB
13286	2911	11	them	-PRON-	PRP
13286	2911	12	cool	cool	VB
13286	2911	13	.	.	.
13286	2912	1	Have	have	VBP
13286	2912	2	ready	ready	JJ
13286	2912	3	some	some	DT
13286	2912	4	frying	frying	NN
13286	2912	5	-	-	HYPH
13286	2912	6	batter	batter	NN
13286	2912	7	,	,	,
13286	2912	8	dip	dip	NN
13286	2912	9	apricots	apricot	VBZ
13286	2912	10	into	into	IN
13286	2912	11	it	-PRON-	PRP
13286	2912	12	,	,	,
13286	2912	13	then	then	RB
13286	2912	14	fry	fry	VB
13286	2912	15	in	in	IN
13286	2912	16	plenty	plenty	NN
13286	2912	17	of	of	IN
13286	2912	18	hot	hot	JJ
13286	2912	19	Crisco	Crisco	NNP
13286	2912	20	.	.	.
13286	2913	1	When	when	WRB
13286	2913	2	a	a	DT
13286	2913	3	nice	nice	JJ
13286	2913	4	golden	golden	JJ
13286	2913	5	color	color	NN
13286	2913	6	,	,	,
13286	2913	7	take	take	VB
13286	2913	8	them	-PRON-	PRP
13286	2913	9	up	up	RP
13286	2913	10	,	,	,
13286	2913	11	drain	drain	VB
13286	2913	12	on	on	IN
13286	2913	13	paper	paper	NN
13286	2913	14	,	,	,
13286	2913	15	dish	dish	VB
13286	2913	16	up	up	RP
13286	2913	17	on	on	IN
13286	2913	18	a	a	DT
13286	2913	19	napkin	napkin	NN
13286	2913	20	and	and	CC
13286	2913	21	serve	serve	VB
13286	2913	22	with	with	IN
13286	2913	23	vanilla	vanilla	NN
13286	2913	24	sauce	sauce	NN
13286	2913	25	.	.	.
13286	2914	1	April	April	NNP
13286	2914	2	4	4	CD
13286	2914	3	_	_	NNP
13286	2914	4	Brown	Brown	NNP
13286	2914	5	Soup	Soup	NNP
13286	2914	6	Mousse	Mousse	NNP
13286	2914	7	of	of	IN
13286	2914	8	Ham	Ham	NNP
13286	2914	9	Veal	Veal	NNP
13286	2914	10	Olives	Olives	NNPS
13286	2914	11	Mashed	Mashed	NNP
13286	2914	12	Potatoes	Potatoes	NNP
13286	2914	13	Spinach	Spinach	NNP
13286	2914	14	Pear	Pear	NNP
13286	2914	15	Salad	Salad	NNP
13286	2914	16	Cheese	Cheese	NNP
13286	2914	17	Ramekins	Ramekins	NNP
13286	2914	18	*	*	NFP
13286	2914	19	Rice	Rice	NNP
13286	2914	20	Souffle	Souffle	NNP
13286	2914	21	Fruit	Fruit	NNP
13286	2914	22	Custards	Custards	NNPS
13286	2914	23	Coffee	Coffee	NNP
13286	2914	24	_	_	NNP
13286	2914	25	_	_	NNP
13286	2914	26	*	*	NFP
13286	2914	27	Rice	Rice	NNP
13286	2914	28	Souffle_--4	Souffle_--4	.
13286	2914	29	tablespoons	tablespoon	NNS
13286	2914	30	ground	ground	NN
13286	2914	31	rice	rice	NN
13286	2914	32	stirred	stir	VBD
13286	2914	33	to	to	TO
13286	2914	34	smooth	smooth	VB
13286	2914	35	paste	paste	NN
13286	2914	36	with	with	IN
13286	2914	37	1/2	1/2	CD
13286	2914	38	tablespoon	tablespoon	NN
13286	2914	39	Crisco	Crisco	NNP
13286	2914	40	and	and	CC
13286	2914	41	6	6	CD
13286	2914	42	tablespoons	tablespoon	NNS
13286	2914	43	milk	milk	NN
13286	2914	44	.	.	.
13286	2915	1	Add	add	VB
13286	2915	2	remainder	remainder	NN
13286	2915	3	of	of	IN
13286	2915	4	a	a	DT
13286	2915	5	pint	pint	NN
13286	2915	6	of	of	IN
13286	2915	7	milk	milk	NN
13286	2915	8	,	,	,
13286	2915	9	and	and	CC
13286	2915	10	put	put	VBD
13286	2915	11	all	all	DT
13286	2915	12	into	into	IN
13286	2915	13	a	a	DT
13286	2915	14	saucepan	saucepan	NN
13286	2915	15	,	,	,
13286	2915	16	and	and	CC
13286	2915	17	stir	stir	VB
13286	2915	18	till	till	IN
13286	2915	19	it	-PRON-	PRP
13286	2915	20	thickens	thicken	VBZ
13286	2915	21	.	.	.
13286	2916	1	Add	add	VB
13286	2916	2	beaten	beat	VBD
13286	2916	3	yolks	yolk	NNS
13286	2916	4	4	4	CD
13286	2916	5	eggs	egg	NNS
13286	2916	6	and	and	CC
13286	2916	7	2	2	CD
13286	2916	8	tablespoons	tablespoon	NNS
13286	2916	9	sugar	sugar	NN
13286	2916	10	well	well	RB
13286	2916	11	stirred	stir	VBD
13286	2916	12	,	,	,
13286	2916	13	also	also	RB
13286	2916	14	add	add	VB
13286	2916	15	the	the	DT
13286	2916	16	well	well	RB
13286	2916	17	whisked	whisked	JJ
13286	2916	18	whites	white	NNS
13286	2916	19	of	of	IN
13286	2916	20	4	4	CD
13286	2916	21	eggs	egg	NNS
13286	2916	22	.	.	.
13286	2917	1	Mix	mix	VB
13286	2917	2	all	all	DT
13286	2917	3	thoroughly	thoroughly	RB
13286	2917	4	,	,	,
13286	2917	5	place	place	NN
13286	2917	6	in	in	IN
13286	2917	7	a	a	DT
13286	2917	8	Criscoed	Criscoed	NNP
13286	2917	9	souffle	souffle	NN
13286	2917	10	dish	dish	NN
13286	2917	11	,	,	,
13286	2917	12	and	and	CC
13286	2917	13	bake	bake	VB
13286	2917	14	for	for	IN
13286	2917	15	1/2	1/2	CD
13286	2917	16	hour	hour	NN
13286	2917	17	.	.	.
13286	2918	1	Serve	serve	VB
13286	2918	2	instantly	instantly	RB
13286	2918	3	.	.	.
13286	2919	1	April	April	NNP
13286	2919	2	5	5	CD
13286	2919	3	_	_	NN
13286	2919	4	*	*	NFP
13286	2919	5	White	White	NNP
13286	2919	6	Soup	Soup	NNP
13286	2919	7	Fried	Fried	NNP
13286	2919	8	Fillets	Fillets	NNPS
13286	2919	9	of	of	IN
13286	2919	10	Haddock	Haddock	NNP
13286	2919	11	Roast	Roast	NNP
13286	2919	12	Chicken	Chicken	NNP
13286	2919	13	,	,	,
13286	2919	14	Bread	Bread	NNP
13286	2919	15	Sauce	Sauce	NNP
13286	2919	16	Potato	Potato	NNP
13286	2919	17	Chips	chip	NNS
13286	2919	18	Brussels	Brussels	NNP
13286	2919	19	Sprouts	Sprouts	NNP
13286	2919	20	Cress	Cress	NNP
13286	2919	21	and	and	CC
13286	2919	22	Orange	Orange	NNP
13286	2919	23	Salad	Salad	NNP
13286	2919	24	Iced	Iced	NNP
13286	2919	25	Castle	Castle	NNP
13286	2919	26	Puddings	Puddings	NNPS
13286	2919	27	Coffee	Coffee	NNP
13286	2919	28	_	_	NNP
13286	2919	29	_	_	NNP
13286	2919	30	*	*	NFP
13286	2919	31	White	White	NNP
13286	2919	32	Soup_--2	Soup_--2	NNP
13286	2919	33	small	small	JJ
13286	2919	34	onions	onion	NNS
13286	2919	35	,	,	,
13286	2919	36	1	1	CD
13286	2919	37	turnip	turnip	NN
13286	2919	38	,	,	,
13286	2919	39	1	1	CD
13286	2919	40	pound	pound	NN
13286	2919	41	potatoes	potato	NNS
13286	2919	42	,	,	,
13286	2919	43	1	1	CD
13286	2919	44	stalk	stalk	NN
13286	2919	45	celery	celery	NN
13286	2919	46	,	,	,
13286	2919	47	2	2	CD
13286	2919	48	small	small	JJ
13286	2919	49	parsnips	parsnip	NNS
13286	2919	50	or	or	CC
13286	2919	51	artichokes	artichoke	NNS
13286	2919	52	,	,	,
13286	2919	53	3	3	CD
13286	2919	54	pints	pint	NNS
13286	2919	55	water	water	NN
13286	2919	56	,	,	,
13286	2919	57	1/2	1/2	CD
13286	2919	58	pint	pint	NN
13286	2919	59	milk	milk	NN
13286	2919	60	,	,	,
13286	2919	61	1	1	CD
13286	2919	62	tablespoon	tablespoon	NN
13286	2919	63	flour	flour	NN
13286	2919	64	or	or	CC
13286	2919	65	cornstarch	cornstarch	NN
13286	2919	66	,	,	,
13286	2919	67	2	2	CD
13286	2919	68	tablespoons	tablespoon	NNS
13286	2919	69	Crisco	Crisco	NNP
13286	2919	70	,	,	,
13286	2919	71	and	and	CC
13286	2919	72	salt	salt	NN
13286	2919	73	to	to	IN
13286	2919	74	taste	taste	NN
13286	2919	75	.	.	.
13286	2920	1	Cut	cut	VB
13286	2920	2	about	about	RB
13286	2920	3	2	2	CD
13286	2920	4	pounds	pound	NNS
13286	2920	5	of	of	IN
13286	2920	6	any	any	DT
13286	2920	7	white	white	JJ
13286	2920	8	vegetables	vegetable	NNS
13286	2920	9	,	,	,
13286	2920	10	previously	previously	RB
13286	2920	11	washed	wash	VBN
13286	2920	12	and	and	CC
13286	2920	13	peeled	peel	VBN
13286	2920	14	,	,	,
13286	2920	15	into	into	IN
13286	2920	16	pieces	piece	NNS
13286	2920	17	,	,	,
13286	2920	18	or	or	CC
13286	2920	19	preferably	preferably	RB
13286	2920	20	several	several	JJ
13286	2920	21	kinds	kind	NNS
13286	2920	22	mixed	mix	VBN
13286	2920	23	,	,	,
13286	2920	24	and	and	CC
13286	2920	25	boil	boil	VB
13286	2920	26	them	-PRON-	PRP
13286	2920	27	until	until	IN
13286	2920	28	soft	soft	JJ
13286	2920	29	in	in	IN
13286	2920	30	the	the	DT
13286	2920	31	water	water	NN
13286	2920	32	with	with	IN
13286	2920	33	salt	salt	NN
13286	2920	34	and	and	CC
13286	2920	35	Crisco	Crisco	NNP
13286	2920	36	.	.	.
13286	2921	1	Rub	rub	VB
13286	2921	2	them	-PRON-	PRP
13286	2921	3	through	through	IN
13286	2921	4	sieve	sieve	NN
13286	2921	5	or	or	CC
13286	2921	6	colander	colander	NN
13286	2921	7	,	,	,
13286	2921	8	put	put	VB
13286	2921	9	them	-PRON-	PRP
13286	2921	10	back	back	RB
13286	2921	11	in	in	IN
13286	2921	12	the	the	DT
13286	2921	13	stew	stew	JJ
13286	2921	14	pan	pan	NN
13286	2921	15	with	with	IN
13286	2921	16	milk	milk	NN
13286	2921	17	,	,	,
13286	2921	18	and	and	CC
13286	2921	19	let	let	VB
13286	2921	20	boil	boil	VB
13286	2921	21	.	.	.
13286	2922	1	Put	put	VB
13286	2922	2	in	in	IN
13286	2922	3	flour	flour	NN
13286	2922	4	,	,	,
13286	2922	5	mixed	mix	VBN
13286	2922	6	smoothly	smoothly	RB
13286	2922	7	with	with	IN
13286	2922	8	little	little	JJ
13286	2922	9	cold	cold	JJ
13286	2922	10	water	water	NN
13286	2922	11	or	or	CC
13286	2922	12	milk	milk	NN
13286	2922	13	;	;	:
13286	2922	14	let	let	VB
13286	2922	15	soup	soup	NN
13286	2922	16	boil	boil	VB
13286	2922	17	for	for	IN
13286	2922	18	10	10	CD
13286	2922	19	minutes	minute	NNS
13286	2922	20	,	,	,
13286	2922	21	and	and	CC
13286	2922	22	then	then	RB
13286	2922	23	serve	serve	VB
13286	2922	24	.	.	.
13286	2923	1	April	April	NNP
13286	2923	2	6	6	CD
13286	2923	3	_	_	NNP
13286	2923	4	Broiled	broil	VBD
13286	2923	5	Soft	Soft	NNP
13286	2923	6	Shell	Shell	NNP
13286	2923	7	Crabs	Crabs	NNP
13286	2923	8	*	*	NFP
13286	2923	9	Sweetbreads	Sweetbreads	NNPS
13286	2923	10	with	with	IN
13286	2923	11	Mushroom	Mushroom	NNP
13286	2923	12	Puree	Puree	NNP
13286	2923	13	Boiled	Boiled	NNP
13286	2923	14	Bermuda	Bermuda	NNP
13286	2923	15	Onions	Onions	NNPS
13286	2923	16	New	New	NNP
13286	2923	17	Green	Green	NNP
13286	2923	18	Peas	Peas	NNP
13286	2923	19	Lettuce	Lettuce	NNP
13286	2923	20	and	and	CC
13286	2923	21	Radish	Radish	NNP
13286	2923	22	Salad	Salad	NNP
13286	2923	23	Fried	Fried	NNP
13286	2923	24	Cornstarch	Cornstarch	NNP
13286	2923	25	Pudding	Pudding	NNP
13286	2923	26	Coffee	Coffee	NNP
13286	2923	27	_	_	NNP
13286	2923	28	_	_	NNP
13286	2923	29	*	*	NFP
13286	2923	30	Sweetbreads	Sweetbreads	NNPS
13286	2923	31	with	with	IN
13286	2923	32	Mushroom	Mushroom	NNP
13286	2923	33	Puree_--Blanch	Puree_--Blanch	NNP
13286	2923	34	and	and	CC
13286	2923	35	prepare	prepare	VB
13286	2923	36	sweetbreads	sweetbread	NNS
13286	2923	37	,	,	,
13286	2923	38	by	by	IN
13286	2923	39	cutting	cut	VBG
13286	2923	40	away	away	RP
13286	2923	41	all	all	PDT
13286	2923	42	the	the	DT
13286	2923	43	windpipes	windpipe	NNS
13286	2923	44	and	and	CC
13286	2923	45	fibrous	fibrous	JJ
13286	2923	46	nerves	nerve	NNS
13286	2923	47	.	.	.
13286	2924	1	When	when	WRB
13286	2924	2	they	-PRON-	PRP
13286	2924	3	are	be	VBP
13286	2924	4	quite	quite	RB
13286	2924	5	cool	cool	JJ
13286	2924	6	,	,	,
13286	2924	7	put	put	VBN
13286	2924	8	under	under	IN
13286	2924	9	a	a	DT
13286	2924	10	weight	weight	NN
13286	2924	11	to	to	TO
13286	2924	12	flatten	flatten	VB
13286	2924	13	well	well	RB
13286	2924	14	.	.	.
13286	2925	1	Dip	dip	VB
13286	2925	2	them	-PRON-	PRP
13286	2925	3	in	in	IN
13286	2925	4	melted	melt	VBN
13286	2925	5	Crisco	Crisco	NNP
13286	2925	6	and	and	CC
13286	2925	7	broil	broil	NNP
13286	2925	8	,	,	,
13286	2925	9	without	without	IN
13286	2925	10	browning	brown	VBG
13286	2925	11	too	too	RB
13286	2925	12	much	much	RB
13286	2925	13	,	,	,
13286	2925	14	over	over	IN
13286	2925	15	a	a	DT
13286	2925	16	clear	clear	JJ
13286	2925	17	fire	fire	NN
13286	2925	18	.	.	.
13286	2926	1	Put	put	VB
13286	2926	2	sweetbreads	sweetbread	NNS
13286	2926	3	on	on	IN
13286	2926	4	very	very	RB
13286	2926	5	thin	thin	JJ
13286	2926	6	slices	slice	NNS
13286	2926	7	of	of	IN
13286	2926	8	round	round	JJ
13286	2926	9	toast	toast	NN
13286	2926	10	and	and	CC
13286	2926	11	serve	serve	VB
13286	2926	12	with	with	IN
13286	2926	13	this	this	DT
13286	2926	14	puree	puree	NN
13286	2926	15	poured	pour	VBD
13286	2926	16	over	over	RP
13286	2926	17	all	all	DT
13286	2926	18	:	:	:
13286	2926	19	Chop	chop	NN
13286	2926	20	1	1	CD
13286	2926	21	dozen	dozen	NN
13286	2926	22	fresh	fresh	JJ
13286	2926	23	mushrooms	mushroom	NNS
13286	2926	24	and	and	CC
13286	2926	25	put	put	VBD
13286	2926	26	them	-PRON-	PRP
13286	2926	27	to	to	TO
13286	2926	28	cook	cook	VB
13286	2926	29	with	with	IN
13286	2926	30	1/2	1/2	CD
13286	2926	31	pint	pint	NN
13286	2926	32	of	of	IN
13286	2926	33	cream	cream	NN
13286	2926	34	and	and	CC
13286	2926	35	1/2	1/2	CD
13286	2926	36	cup	cup	NN
13286	2926	37	fine	fine	JJ
13286	2926	38	breadcrumbs	breadcrumb	NNS
13286	2926	39	.	.	.
13286	2927	1	Cook	cook	VB
13286	2927	2	them	-PRON-	PRP
13286	2927	3	in	in	IN
13286	2927	4	double	double	JJ
13286	2927	5	boiler	boiler	NN
13286	2927	6	till	till	IN
13286	2927	7	mushrooms	mushroom	NNS
13286	2927	8	can	can	MD
13286	2927	9	be	be	VB
13286	2927	10	pressed	press	VBN
13286	2927	11	through	through	IN
13286	2927	12	rather	rather	RB
13286	2927	13	fine	fine	JJ
13286	2927	14	sieve	sieve	NN
13286	2927	15	.	.	.
13286	2928	1	Return	return	VB
13286	2928	2	this	this	DT
13286	2928	3	puree	puree	NN
13286	2928	4	to	to	IN
13286	2928	5	fire	fire	NN
13286	2928	6	,	,	,
13286	2928	7	season	season	NN
13286	2928	8	with	with	IN
13286	2928	9	salt	salt	NN
13286	2928	10	and	and	CC
13286	2928	11	white	white	JJ
13286	2928	12	pepper	pepper	NN
13286	2928	13	,	,	,
13286	2928	14	and	and	CC
13286	2928	15	let	let	VB
13286	2928	16	get	get	VB
13286	2928	17	as	as	RB
13286	2928	18	hot	hot	JJ
13286	2928	19	as	as	IN
13286	2928	20	possible	possible	JJ
13286	2928	21	before	before	IN
13286	2928	22	using	use	VBG
13286	2928	23	it	-PRON-	PRP
13286	2928	24	for	for	IN
13286	2928	25	sweetbreads	sweetbread	NNS
13286	2928	26	.	.	.
13286	2929	1	April	April	NNP
13286	2929	2	7	7	CD
13286	2929	3	_	_	NNP
13286	2929	4	Grilled	Grilled	NNP
13286	2929	5	Brook	Brook	NNP
13286	2929	6	Trout	Trout	NNP
13286	2929	7	*	*	NFP
13286	2929	8	Spring	Spring	NNP
13286	2929	9	Lamb	Lamb	NNP
13286	2929	10	Steak	Steak	NNP
13286	2929	11	,	,	,
13286	2929	12	a	a	DT
13286	2929	13	la	la	FW
13286	2929	14	Minute	minute	NN
13286	2929	15	Lentil	lentil	NN
13286	2929	16	Croquettes	Croquettes	NNP
13286	2929	17	Potato	Potato	NNP
13286	2929	18	Rissoles	rissole	NNS
13286	2929	19	Grapefruit	Grapefruit	NNP
13286	2929	20	Salad	Salad	NNP
13286	2929	21	Cheese	Cheese	NNP
13286	2929	22	Crackers	Crackers	NNPS
13286	2929	23	Golden	Golden	NNP
13286	2929	24	Parfait	Parfait	NNP
13286	2929	25	Coffee	Coffee	NNP
13286	2929	26	_	_	NNP
13286	2929	27	_	_	NNP
13286	2929	28	*	*	NFP
13286	2929	29	Spring	Spring	NNP
13286	2929	30	Lamb	Lamb	NNP
13286	2929	31	Steak	Steak	NNP
13286	2929	32	,	,	,
13286	2929	33	a	a	DT
13286	2929	34	la	la	FW
13286	2929	35	Minute_--Rub	Minute_--Rub	NNP
13286	2929	36	some	some	DT
13286	2929	37	fillets	fillet	NNS
13286	2929	38	of	of	IN
13286	2929	39	spring	spring	NNP
13286	2929	40	lamb	lamb	NNP
13286	2929	41	steak	steak	NNP
13286	2929	42	with	with	IN
13286	2929	43	salt	salt	NN
13286	2929	44	and	and	CC
13286	2929	45	pepper	pepper	NN
13286	2929	46	,	,	,
13286	2929	47	and	and	CC
13286	2929	48	fry	fry	VB
13286	2929	49	them	-PRON-	PRP
13286	2929	50	gently	gently	RB
13286	2929	51	in	in	IN
13286	2929	52	3	3	CD
13286	2929	53	tablespoons	tablespoon	NNS
13286	2929	54	Crisco	Crisco	NNP
13286	2929	55	which	which	WDT
13286	2929	56	has	have	VBZ
13286	2929	57	been	be	VBN
13286	2929	58	melted	melt	VBN
13286	2929	59	in	in	IN
13286	2929	60	an	an	DT
13286	2929	61	iron	iron	NN
13286	2929	62	frying	frying	NN
13286	2929	63	pan	pan	NN
13286	2929	64	,	,	,
13286	2929	65	until	until	IN
13286	2929	66	thoroughly	thoroughly	RB
13286	2929	67	cooked	cook	VBN
13286	2929	68	.	.	.
13286	2930	1	Remove	remove	VB
13286	2930	2	from	from	IN
13286	2930	3	frying	fry	VBG
13286	2930	4	pan	pan	NN
13286	2930	5	and	and	CC
13286	2930	6	keep	keep	VB
13286	2930	7	hot	hot	JJ
13286	2930	8	.	.	.
13286	2931	1	Put	put	VB
13286	2931	2	12	12	CD
13286	2931	3	large	large	JJ
13286	2931	4	fresh	fresh	JJ
13286	2931	5	mushroom	mushroom	NN
13286	2931	6	caps	cap	NNS
13286	2931	7	in	in	IN
13286	2931	8	pan	pan	NN
13286	2931	9	and	and	CC
13286	2931	10	cook	cook	NN
13286	2931	11	until	until	IN
13286	2931	12	tender	tender	NN
13286	2931	13	,	,	,
13286	2931	14	adding	add	VBG
13286	2931	15	1/4	1/4	CD
13286	2931	16	cup	cup	NN
13286	2931	17	cream	cream	NN
13286	2931	18	and	and	CC
13286	2931	19	salt	salt	NN
13286	2931	20	and	and	CC
13286	2931	21	pepper	pepper	NN
13286	2931	22	to	to	IN
13286	2931	23	taste	taste	NN
13286	2931	24	.	.	.
13286	2932	1	Put	put	VB
13286	2932	2	lamb	lamb	NNP
13286	2932	3	steak	steak	NN
13286	2932	4	on	on	IN
13286	2932	5	hot	hot	JJ
13286	2932	6	platter	platter	NN
13286	2932	7	,	,	,
13286	2932	8	garnish	garnish	VBP
13286	2932	9	with	with	IN
13286	2932	10	mushroom	mushroom	NN
13286	2932	11	caps	cap	NNS
13286	2932	12	,	,	,
13286	2932	13	and	and	CC
13286	2932	14	pour	pour	VBP
13286	2932	15	sauce	sauce	NN
13286	2932	16	around	around	RB
13286	2932	17	.	.	.
13286	2933	1	April	April	NNP
13286	2933	2	8	8	CD
13286	2933	3	_	_	NN
13286	2933	4	*	*	NFP
13286	2933	5	Red	Red	NNP
13286	2933	6	Pottage	Pottage	NNP
13286	2933	7	Boudins	Boudins	NNPS
13286	2933	8	of	of	IN
13286	2933	9	Ham	Ham	NNP
13286	2933	10	with	with	IN
13286	2933	11	Peas	Peas	NNP
13286	2933	12	Roast	Roast	NNP
13286	2933	13	Ribs	Ribs	NNP
13286	2933	14	of	of	IN
13286	2933	15	Beef	Beef	NNP
13286	2933	16	Yorkshire	Yorkshire	NNP
13286	2933	17	Pudding	Pudding	NNP
13286	2933	18	Potatoes	Potatoes	NNPS
13286	2933	19	Cauliflower	Cauliflower	NNP
13286	2933	20	Chiffonade	Chiffonade	NNP
13286	2933	21	Salad	Salad	NNP
13286	2933	22	Rhubarb	Rhubarb	NNP
13286	2933	23	Tart	Tart	NNP
13286	2933	24	and	and	CC
13286	2933	25	Custard	Custard	NNP
13286	2933	26	Coffee	Coffee	NNP
13286	2933	27	_	_	NNP
13286	2933	28	_	_	NNP
13286	2933	29	*	*	NFP
13286	2933	30	Red	Red	NNP
13286	2933	31	Pottage_--1/2	Pottage_--1/2	NNP
13286	2933	32	a	a	DT
13286	2933	33	pound	pound	NN
13286	2933	34	dried	dry	VBN
13286	2933	35	beans	bean	NNS
13286	2933	36	,	,	,
13286	2933	37	1	1	CD
13286	2933	38	teacup	teacup	NN
13286	2933	39	tomato	tomato	NNP
13286	2933	40	puree	puree	NN
13286	2933	41	,	,	,
13286	2933	42	1	1	CD
13286	2933	43	beet	beet	NN
13286	2933	44	,	,	,
13286	2933	45	2	2	CD
13286	2933	46	tablespoons	tablespoon	NNS
13286	2933	47	Crisco	Crisco	NNP
13286	2933	48	,	,	,
13286	2933	49	2	2	CD
13286	2933	50	onions	onion	NNS
13286	2933	51	,	,	,
13286	2933	52	piece	piece	NN
13286	2933	53	of	of	IN
13286	2933	54	celery	celery	NN
13286	2933	55	,	,	,
13286	2933	56	1	1	CD
13286	2933	57	small	small	JJ
13286	2933	58	piece	piece	NN
13286	2933	59	of	of	IN
13286	2933	60	parsnip	parsnip	NN
13286	2933	61	,	,	,
13286	2933	62	2	2	CD
13286	2933	63	quarts	quart	NNS
13286	2933	64	good	good	JJ
13286	2933	65	stock	stock	NN
13286	2933	66	.	.	.
13286	2934	1	Put	put	VB
13286	2934	2	Crisco	Crisco	NNP
13286	2934	3	in	in	IN
13286	2934	4	saucepan	saucepan	NN
13286	2934	5	then	then	RB
13286	2934	6	add	add	VB
13286	2934	7	onions	onion	NNS
13286	2934	8	,	,	,
13286	2934	9	celery	celery	NN
13286	2934	10	and	and	CC
13286	2934	11	parsnip	parsnip	NN
13286	2934	12	;	;	:
13286	2934	13	cook	cook	VB
13286	2934	14	a	a	DT
13286	2934	15	little	little	JJ
13286	2934	16	,	,	,
13286	2934	17	do	do	VB
13286	2934	18	not	not	RB
13286	2934	19	let	let	VB
13286	2934	20	it	-PRON-	PRP
13286	2934	21	get	get	VB
13286	2934	22	very	very	RB
13286	2934	23	brown	brown	JJ
13286	2934	24	,	,	,
13286	2934	25	then	then	RB
13286	2934	26	add	add	VB
13286	2934	27	dried	dry	VBN
13286	2934	28	beans	bean	NNS
13286	2934	29	,	,	,
13286	2934	30	tomato	tomato	NNP
13286	2934	31	puree	puree	NN
13286	2934	32	;	;	,
13286	2934	33	sliced	sliced	JJ
13286	2934	34	beet	beet	NN
13286	2934	35	and	and	CC
13286	2934	36	add	add	VB
13286	2934	37	pepper	pepper	NN
13286	2934	38	and	and	CC
13286	2934	39	salt	salt	NN
13286	2934	40	to	to	IN
13286	2934	41	taste	taste	NN
13286	2934	42	and	and	CC
13286	2934	43	then	then	RB
13286	2934	44	stock	stock	NN
13286	2934	45	,	,	,
13286	2934	46	and	and	CC
13286	2934	47	boil	boil	VB
13286	2934	48	till	till	IN
13286	2934	49	all	all	DT
13286	2934	50	is	be	VBZ
13286	2934	51	tender	tender	JJ
13286	2934	52	.	.	.
13286	2935	1	Rub	rub	VB
13286	2935	2	through	through	IN
13286	2935	3	a	a	DT
13286	2935	4	fine	fine	JJ
13286	2935	5	sieve	sieve	NN
13286	2935	6	,	,	,
13286	2935	7	reheat	reheat	VB
13286	2935	8	and	and	CC
13286	2935	9	serve	serve	VB
13286	2935	10	.	.	.
13286	2936	1	April	April	NNP
13286	2936	2	9	9	CD
13286	2936	3	_	_	NN
13286	2936	4	*	*	NFP
13286	2936	5	Corn	Corn	NNP
13286	2936	6	Chowder	Chowder	NNP
13286	2936	7	Broiled	Broiled	NNP
13286	2936	8	Steak	Steak	NNP
13286	2936	9	Baked	Baked	NNP
13286	2936	10	Potatoes	Potatoes	NNPS
13286	2936	11	Horseradish	Horseradish	NNP
13286	2936	12	,	,	,
13286	2936	13	Cream	Cream	NNP
13286	2936	14	Dressing	Dressing	NNP
13286	2936	15	Scalloped	Scalloped	NNP
13286	2936	16	Tomatoes	Tomatoes	NNP
13286	2936	17	Celery	Celery	NNP
13286	2936	18	Salad	Salad	NNP
13286	2936	19	Cherry	Cherry	NNP
13286	2936	20	Sponge	Sponge	NNP
13286	2936	21	Coffee	Coffee	NNP
13286	2936	22	_	_	NNP
13286	2936	23	_	_	NNP
13286	2936	24	*	*	NFP
13286	2936	25	Corn	Corn	NNP
13286	2936	26	Chowder_--1	chowder_--1	NN
13286	2936	27	can	can	MD
13286	2936	28	corn	corn	VB
13286	2936	29	,	,	,
13286	2936	30	1	1	CD
13286	2936	31	cup	cup	NN
13286	2936	32	salt	salt	NN
13286	2936	33	pork	pork	NN
13286	2936	34	cut	cut	VBN
13286	2936	35	in	in	IN
13286	2936	36	cubes	cube	NNS
13286	2936	37	,	,	,
13286	2936	38	1	1	CD
13286	2936	39	cup	cup	NN
13286	2936	40	potatoes	potato	NNS
13286	2936	41	,	,	,
13286	2936	42	1/2	1/2	CD
13286	2936	43	cup	cup	NN
13286	2936	44	chopped	chop	VBD
13286	2936	45	onions	onion	NNS
13286	2936	46	,	,	,
13286	2936	47	salt	salt	NN
13286	2936	48	and	and	CC
13286	2936	49	red	red	JJ
13286	2936	50	pepper	pepper	NN
13286	2936	51	to	to	IN
13286	2936	52	taste	taste	NN
13286	2936	53	,	,	,
13286	2936	54	3	3	CD
13286	2936	55	cups	cup	NNS
13286	2936	56	water	water	NN
13286	2936	57	,	,	,
13286	2936	58	2	2	CD
13286	2936	59	cups	cup	NNS
13286	2936	60	milk	milk	NN
13286	2936	61	,	,	,
13286	2936	62	1	1	CD
13286	2936	63	tablespoon	tablespoon	NN
13286	2936	64	Crisco	Crisco	NNP
13286	2936	65	,	,	,
13286	2936	66	1	1	CD
13286	2936	67	tablespoon	tablespoon	NN
13286	2936	68	flour	flour	NN
13286	2936	69	,	,	,
13286	2936	70	and	and	CC
13286	2936	71	1/2	1/2	CD
13286	2936	72	cup	cup	NN
13286	2936	73	crackercrumbs	crackercrumb	NNS
13286	2936	74	.	.	.
13286	2937	1	Cook	cook	NN
13286	2937	2	salt	salt	NN
13286	2937	3	pork	pork	NN
13286	2937	4	in	in	IN
13286	2937	5	frying	fry	VBG
13286	2937	6	pan	pan	NN
13286	2937	7	for	for	IN
13286	2937	8	5	5	CD
13286	2937	9	minutes	minute	NNS
13286	2937	10	;	;	:
13286	2937	11	add	add	VB
13286	2937	12	onion	onion	NN
13286	2937	13	and	and	CC
13286	2937	14	cook	cook	NN
13286	2937	15	until	until	IN
13286	2937	16	a	a	DT
13286	2937	17	yellow	yellow	JJ
13286	2937	18	color	color	NN
13286	2937	19	.	.	.
13286	2938	1	Parboil	Parboil	NNP
13286	2938	2	potatoes	potatoe	VBZ
13286	2938	3	5	5	CD
13286	2938	4	minutes	minute	NNS
13286	2938	5	;	;	:
13286	2938	6	add	add	VB
13286	2938	7	to	to	IN
13286	2938	8	onion	onion	NN
13286	2938	9	with	with	IN
13286	2938	10	corn	corn	NN
13286	2938	11	and	and	CC
13286	2938	12	water	water	NN
13286	2938	13	;	;	:
13286	2938	14	cook	cook	VB
13286	2938	15	20	20	CD
13286	2938	16	minutes	minute	NNS
13286	2938	17	.	.	.
13286	2939	1	Thicken	thicken	NN
13286	2939	2	milk	milk	NN
13286	2939	3	with	with	IN
13286	2939	4	Crisco	Crisco	NNP
13286	2939	5	and	and	CC
13286	2939	6	flour	flour	NN
13286	2939	7	cooked	cook	VBN
13286	2939	8	together	together	RB
13286	2939	9	.	.	.
13286	2940	1	Combine	combine	NN
13286	2940	2	mixtures	mixture	NNS
13286	2940	3	;	;	:
13286	2940	4	add	add	VB
13286	2940	5	crackercrumbs	crackercrumb	NNS
13286	2940	6	and	and	CC
13286	2940	7	salt	salt	NN
13286	2940	8	and	and	CC
13286	2940	9	pepper	pepper	NN
13286	2940	10	to	to	TO
13286	2940	11	taste	taste	NN
13286	2940	12	,	,	,
13286	2940	13	then	then	RB
13286	2940	14	serve	serve	VB
13286	2940	15	.	.	.
13286	2941	1	April	April	NNP
13286	2941	2	10	10	CD
13286	2941	3	_	_	NNP
13286	2941	4	Puree	Puree	NNP
13286	2941	5	of	of	IN
13286	2941	6	Black	Black	NNP
13286	2941	7	Beans	Beans	NNPS
13286	2941	8	Baked	Baked	NNP
13286	2941	9	Macaroni	Macaroni	NNP
13286	2941	10	*	*	NFP
13286	2941	11	Potato	Potato	NNP
13286	2941	12	Puff	Puff	NNP
13286	2941	13	Cabbage	Cabbage	NNP
13286	2941	14	Salad	Salad	NNP
13286	2941	15	Cheese	Cheese	NNP
13286	2941	16	Puffs	Puffs	NNPS
13286	2941	17	Spice	Spice	NNP
13286	2941	18	Jelly	Jelly	NNP
13286	2941	19	,	,	,
13286	2941	20	Whipped	Whipped	NNP
13286	2941	21	Cream	Cream	NNP
13286	2941	22	Coffee	Coffee	NNP
13286	2941	23	_	_	NNP
13286	2941	24	_	_	NNP
13286	2941	25	*	*	NFP
13286	2941	26	Potato	Potato	NNP
13286	2941	27	Puff_--Prepare	Puff_--Prepare	NNP
13286	2941	28	2	2	CD
13286	2941	29	-	-	SYM
13286	2941	30	1/2	1/2	CD
13286	2941	31	cups	cup	NNS
13286	2941	32	hot	hot	JJ
13286	2941	33	mashed	mashed	JJ
13286	2941	34	potato	potato	NN
13286	2941	35	.	.	.
13286	2942	1	Add	add	VB
13286	2942	2	3/4	3/4	CD
13286	2942	3	cup	cup	NN
13286	2942	4	milk	milk	NN
13286	2942	5	,	,	,
13286	2942	6	2	2	CD
13286	2942	7	well	well	RB
13286	2942	8	-	-	HYPH
13286	2942	9	beaten	beat	VBN
13286	2942	10	yolks	yolk	NNS
13286	2942	11	of	of	IN
13286	2942	12	eggs	egg	NNS
13286	2942	13	,	,	,
13286	2942	14	3	3	CD
13286	2942	15	tablespoons	tablespoon	NNS
13286	2942	16	Crisco	Crisco	NNP
13286	2942	17	,	,	,
13286	2942	18	and	and	CC
13286	2942	19	salt	salt	NN
13286	2942	20	and	and	CC
13286	2942	21	pepper	pepper	NN
13286	2942	22	to	to	IN
13286	2942	23	taste	taste	NN
13286	2942	24	.	.	.
13286	2943	1	Beat	beat	VB
13286	2943	2	this	this	DT
13286	2943	3	well	well	RB
13286	2943	4	,	,	,
13286	2943	5	then	then	RB
13286	2943	6	add	add	VB
13286	2943	7	beaten	beat	VBN
13286	2943	8	whites	white	NNS
13286	2943	9	of	of	IN
13286	2943	10	2	2	CD
13286	2943	11	eggs	egg	NNS
13286	2943	12	.	.	.
13286	2944	1	Pile	pile	NN
13286	2944	2	lightly	lightly	RB
13286	2944	3	in	in	IN
13286	2944	4	Criscoed	Criscoed	NNP
13286	2944	5	baking	baking	NN
13286	2944	6	dish	dish	NN
13286	2944	7	and	and	CC
13286	2944	8	bake	bake	VB
13286	2944	9	until	until	IN
13286	2944	10	puffed	puffed	NNP
13286	2944	11	and	and	CC
13286	2944	12	brown	brown	NNP
13286	2944	13	.	.	.
13286	2945	1	April	April	NNP
13286	2945	2	11	11	CD
13286	2945	3	_	_	NNP
13286	2945	4	Bean	Bean	NNP
13286	2945	5	Soup	Soup	NNP
13286	2945	6	Globe	Globe	NNP
13286	2945	7	Artichoke	Artichoke	NNP
13286	2945	8	with	with	IN
13286	2945	9	Sauce	Sauce	NNP
13286	2945	10	Hollandaise	Hollandaise	NNP
13286	2945	11	Stuffed	Stuffed	NNP
13286	2945	12	Peppers	Peppers	NNP
13286	2945	13	Potato	Potato	NNP
13286	2945	14	Straws	Straws	NNP
13286	2945	15	*	*	NFP
13286	2945	16	Grilled	Grilled	NNP
13286	2945	17	Tomatoes	Tomatoes	NNP
13286	2945	18	Pimiento	Pimiento	NNP
13286	2945	19	Salad	Salad	NNP
13286	2945	20	Fruit	Fruit	NNP
13286	2945	21	Assorted	Assorted	NNP
13286	2945	22	Cakes	Cakes	NNP
13286	2945	23	Coffee	Coffee	NNP
13286	2945	24	_	_	NNP
13286	2945	25	_	_	NNP
13286	2945	26	*	*	NFP
13286	2945	27	Grilled	grill	VBN
13286	2945	28	Tomatoes_--Wipe	tomatoes_--wipe	NN
13286	2945	29	tomatoes	tomato	NNS
13286	2945	30	,	,	,
13286	2945	31	spread	spread	VB
13286	2945	32	little	little	JJ
13286	2945	33	Crisco	Crisco	NNP
13286	2945	34	on	on	IN
13286	2945	35	each	each	DT
13286	2945	36	with	with	IN
13286	2945	37	a	a	DT
13286	2945	38	knife	knife	NN
13286	2945	39	,	,	,
13286	2945	40	and	and	CC
13286	2945	41	set	set	VBN
13286	2945	42	on	on	IN
13286	2945	43	grill	grill	NNP
13286	2945	44	pan	pan	NN
13286	2945	45	near	near	RB
13286	2945	46	to	to	TO
13286	2945	47	clear	clear	VB
13286	2945	48	fire	fire	NN
13286	2945	49	.	.	.
13286	2946	1	Turn	turn	VB
13286	2946	2	often	often	RB
13286	2946	3	,	,	,
13286	2946	4	basting	baste	VBG
13286	2946	5	or	or	CC
13286	2946	6	keeping	keep	VBG
13286	2946	7	moist	moist	NN
13286	2946	8	with	with	IN
13286	2946	9	Crisco	Crisco	NNP
13286	2946	10	.	.	.
13286	2947	1	Whole	whole	JJ
13286	2947	2	tomatoes	tomato	NNS
13286	2947	3	cook	cook	VBP
13286	2947	4	in	in	IN
13286	2947	5	7	7	CD
13286	2947	6	to	to	TO
13286	2947	7	10	10	CD
13286	2947	8	minutes	minute	NNS
13286	2947	9	,	,	,
13286	2947	10	according	accord	VBG
13286	2947	11	to	to	IN
13286	2947	12	size	size	NN
13286	2947	13	.	.	.
13286	2948	1	Sliced	slice	VBN
13286	2948	2	ones	one	NNS
13286	2948	3	in	in	IN
13286	2948	4	about	about	RB
13286	2948	5	5	5	CD
13286	2948	6	minutes	minute	NNS
13286	2948	7	.	.	.
13286	2949	1	When	when	WRB
13286	2949	2	meat	meat	NN
13286	2949	3	or	or	CC
13286	2949	4	ham	ham	NN
13286	2949	5	is	be	VBZ
13286	2949	6	being	be	VBG
13286	2949	7	grilled	grill	VBN
13286	2949	8	tomatoes	tomato	NNS
13286	2949	9	will	will	MD
13286	2949	10	cook	cook	VB
13286	2949	11	in	in	IN
13286	2949	12	pan	pan	NN
13286	2949	13	underneath	underneath	IN
13286	2949	14	the	the	DT
13286	2949	15	grid	grid	NN
13286	2949	16	on	on	IN
13286	2949	17	which	which	WDT
13286	2949	18	meat	meat	NN
13286	2949	19	rests	rest	NNS
13286	2949	20	.	.	.
13286	2950	1	April	April	NNP
13286	2950	2	12	12	CD
13286	2950	3	_	_	NN
13286	2950	4	*	*	NFP
13286	2950	5	Hollandaise	Hollandaise	NNP
13286	2950	6	Soup	Soup	NNP
13286	2950	7	Escalloped	Escalloped	NNP
13286	2950	8	Potatoes	Potatoes	NNP
13286	2950	9	Vegetable	Vegetable	NNP
13286	2950	10	Pie	Pie	NNP
13286	2950	11	Celery	Celery	NNP
13286	2950	12	Patties	Patties	NNPS
13286	2950	13	Romaine	Romaine	NNP
13286	2950	14	Salad	Salad	NNP
13286	2950	15	Chocolate	Chocolate	NNP
13286	2950	16	Tapioca	Tapioca	NNP
13286	2950	17	Coffee	Coffee	NNP
13286	2950	18	_	_	NNP
13286	2950	19	_	_	NNP
13286	2950	20	*	*	NFP
13286	2950	21	Hollandaise	Hollandaise	NNP
13286	2950	22	Soup_--1	Soup_--1	NNP
13286	2950	23	quart	quart	NN
13286	2950	24	vegetable	vegetable	NN
13286	2950	25	stock	stock	NN
13286	2950	26	,	,	,
13286	2950	27	4	4	CD
13286	2950	28	tablespoons	tablespoon	NNS
13286	2950	29	Crisco	Crisco	NNP
13286	2950	30	,	,	,
13286	2950	31	4	4	CD
13286	2950	32	tablespoons	tablespoon	NNS
13286	2950	33	flour	flour	NN
13286	2950	34	,	,	,
13286	2950	35	4	4	CD
13286	2950	36	yolks	yolk	NNS
13286	2950	37	eggs	egg	NNS
13286	2950	38	,	,	,
13286	2950	39	1/2	1/2	CD
13286	2950	40	pint	pint	NN
13286	2950	41	cream	cream	NN
13286	2950	42	,	,	,
13286	2950	43	1/2	1/2	CD
13286	2950	44	cup	cup	NN
13286	2950	45	green	green	JJ
13286	2950	46	peas	pea	NNS
13286	2950	47	,	,	,
13286	2950	48	cooked	cook	VBN
13286	2950	49	,	,	,
13286	2950	50	1	1	CD
13286	2950	51	teaspoon	teaspoon	NN
13286	2950	52	salt	salt	NN
13286	2950	53	,	,	,
13286	2950	54	1/2	1/2	CD
13286	2950	55	cup	cup	NN
13286	2950	56	carrot	carrot	NN
13286	2950	57	,	,	,
13286	2950	58	cut	cut	VBN
13286	2950	59	in	in	IN
13286	2950	60	small	small	JJ
13286	2950	61	pieces	piece	NNS
13286	2950	62	,	,	,
13286	2950	63	cooked	cook	VBN
13286	2950	64	,	,	,
13286	2950	65	1	1	CD
13286	2950	66	teaspoon	teaspoon	NN
13286	2950	67	sugar	sugar	NN
13286	2950	68	,	,	,
13286	2950	69	1/2	1/2	CD
13286	2950	70	cup	cup	NN
13286	2950	71	cut	cut	NN
13286	2950	72	cucumber	cucumber	NN
13286	2950	73	,	,	,
13286	2950	74	cooked	cook	VBN
13286	2950	75	,	,	,
13286	2950	76	and	and	CC
13286	2950	77	1	1	CD
13286	2950	78	teaspoon	teaspoon	NN
13286	2950	79	chopped	chop	VBD
13286	2950	80	tarragon	tarragon	NNP
13286	2950	81	.	.	.
13286	2951	1	Trim	trim	JJ
13286	2951	2	peas	pea	NNS
13286	2951	3	,	,	,
13286	2951	4	carrots	carrot	NNS
13286	2951	5	and	and	CC
13286	2951	6	cucumbers	cucumber	NNS
13286	2951	7	with	with	IN
13286	2951	8	round	round	JJ
13286	2951	9	cutter	cutter	NN
13286	2951	10	,	,	,
13286	2951	11	size	size	NN
13286	2951	12	and	and	CC
13286	2951	13	shape	shape	NN
13286	2951	14	of	of	IN
13286	2951	15	peas	pea	NNS
13286	2951	16	.	.	.
13286	2952	1	Cook	cook	VB
13286	2952	2	them	-PRON-	PRP
13286	2952	3	in	in	IN
13286	2952	4	boiling	boil	VBG
13286	2952	5	water	water	NN
13286	2952	6	,	,	,
13286	2952	7	being	be	VBG
13286	2952	8	careful	careful	JJ
13286	2952	9	not	not	RB
13286	2952	10	to	to	TO
13286	2952	11	cook	cook	VB
13286	2952	12	them	-PRON-	PRP
13286	2952	13	too	too	RB
13286	2952	14	much	much	RB
13286	2952	15	.	.	.
13286	2953	1	Melt	Melt	NNP
13286	2953	2	Crisco	Crisco	NNP
13286	2953	3	and	and	CC
13286	2953	4	flour	flour	NN
13286	2953	5	in	in	IN
13286	2953	6	stewpan	stewpan	NN
13286	2953	7	;	;	:
13286	2953	8	add	add	VB
13286	2953	9	stock	stock	NN
13286	2953	10	and	and	CC
13286	2953	11	let	let	VB
13286	2953	12	boil	boil	NN
13286	2953	13	well	well	RB
13286	2953	14	.	.	.
13286	2954	1	Break	break	VB
13286	2954	2	yolks	yolk	NNS
13286	2954	3	of	of	IN
13286	2954	4	eggs	egg	NNS
13286	2954	5	into	into	IN
13286	2954	6	a	a	DT
13286	2954	7	basin	basin	NN
13286	2954	8	and	and	CC
13286	2954	9	add	add	VB
13286	2954	10	cream	cream	NN
13286	2954	11	,	,	,
13286	2954	12	then	then	RB
13286	2954	13	add	add	VB
13286	2954	14	the	the	DT
13286	2954	15	liaison	liaison	NN
13286	2954	16	of	of	IN
13286	2954	17	eggs	egg	NNS
13286	2954	18	and	and	CC
13286	2954	19	cream	cream	NN
13286	2954	20	to	to	IN
13286	2954	21	stock	stock	NN
13286	2954	22	;	;	:
13286	2954	23	let	let	VB
13286	2954	24	it	-PRON-	PRP
13286	2954	25	just	just	RB
13286	2954	26	come	come	VB
13286	2954	27	to	to	TO
13286	2954	28	boil	boil	VB
13286	2954	29	,	,	,
13286	2954	30	being	be	VBG
13286	2954	31	careful	careful	JJ
13286	2954	32	it	-PRON-	PRP
13286	2954	33	does	do	VBZ
13286	2954	34	not	not	RB
13286	2954	35	curdle	curdle	VB
13286	2954	36	.	.	.
13286	2955	1	Strain	strain	VB
13286	2955	2	into	into	IN
13286	2955	3	a	a	DT
13286	2955	4	clean	clean	JJ
13286	2955	5	stewpan	stewpan	NN
13286	2955	6	,	,	,
13286	2955	7	add	add	VB
13286	2955	8	vegetables	vegetable	NNS
13286	2955	9	which	which	WDT
13286	2955	10	have	have	VBP
13286	2955	11	been	be	VBN
13286	2955	12	previously	previously	RB
13286	2955	13	cooked	cook	VBN
13286	2955	14	,	,	,
13286	2955	15	and	and	CC
13286	2955	16	tarragon	tarragon	NNP
13286	2955	17	and	and	CC
13286	2955	18	serve	serve	VB
13286	2955	19	.	.	.
13286	2956	1	April	April	NNP
13286	2956	2	13	13	CD
13286	2956	3	_	_	NNP
13286	2956	4	Indian	Indian	NNP
13286	2956	5	Soup	Soup	NNP
13286	2956	6	Rice	Rice	NNP
13286	2956	7	*	*	NFP
13286	2956	8	Mock	Mock	NNP
13286	2956	9	Goose	Goose	NNP
13286	2956	10	,	,	,
13286	2956	11	Apple	Apple	NNP
13286	2956	12	Sauce	Sauce	NNP
13286	2956	13	Stewed	Stewed	NNP
13286	2956	14	Celery	Celery	NNP
13286	2956	15	Pineapple	Pineapple	NNP
13286	2956	16	Salad	Salad	NNP
13286	2956	17	Rhubarb	Rhubarb	NNP
13286	2956	18	Pie	Pie	NNP
13286	2956	19	Coffee	Coffee	NNP
13286	2956	20	_	_	NNP
13286	2956	21	_	_	NNP
13286	2956	22	*	*	NFP
13286	2956	23	Mock	Mock	NNP
13286	2956	24	Goose_--2	Goose_--2	VBZ
13286	2956	25	cups	cup	NNS
13286	2956	26	breadcrumbs	breadcrumb	NNS
13286	2956	27	,	,	,
13286	2956	28	2	2	CD
13286	2956	29	cups	cup	NNS
13286	2956	30	dropped	drop	VBD
13286	2956	31	black	black	JJ
13286	2956	32	walnuts	walnut	NNS
13286	2956	33	,	,	,
13286	2956	34	2	2	CD
13286	2956	35	cups	cup	NNS
13286	2956	36	boiled	boil	VBN
13286	2956	37	rice	rice	NN
13286	2956	38	,	,	,
13286	2956	39	6	6	CD
13286	2956	40	hard	hard	RB
13286	2956	41	-	-	HYPH
13286	2956	42	cooked	cook	VBN
13286	2956	43	eggs	egg	NNS
13286	2956	44	,	,	,
13286	2956	45	3	3	CD
13286	2956	46	raw	raw	JJ
13286	2956	47	eggs	egg	NNS
13286	2956	48	,	,	,
13286	2956	49	1	1	CD
13286	2956	50	tablespoon	tablespoon	NN
13286	2956	51	grated	grate	VBD
13286	2956	52	onion	onion	NN
13286	2956	53	,	,	,
13286	2956	54	salt	salt	NN
13286	2956	55	,	,	,
13286	2956	56	pepper	pepper	NN
13286	2956	57	and	and	CC
13286	2956	58	grated	grate	VBD
13286	2956	59	nutmeg	nutmeg	NN
13286	2956	60	to	to	IN
13286	2956	61	taste	taste	VB
13286	2956	62	.	.	.
13286	2957	1	Put	put	NN
13286	2957	2	breadcrumbs	breadcrumb	NNS
13286	2957	3	in	in	IN
13286	2957	4	saucepan	saucepan	NN
13286	2957	5	with	with	IN
13286	2957	6	2	2	CD
13286	2957	7	cups	cup	NNS
13286	2957	8	water	water	NN
13286	2957	9	;	;	:
13286	2957	10	cook	cook	NN
13286	2957	11	for	for	IN
13286	2957	12	a	a	DT
13286	2957	13	few	few	JJ
13286	2957	14	minutes	minute	NNS
13286	2957	15	;	;	:
13286	2957	16	add	add	VB
13286	2957	17	hard	hard	RB
13286	2957	18	-	-	HYPH
13286	2957	19	cooked	cook	VBN
13286	2957	20	eggs	egg	NNS
13286	2957	21	,	,	,
13286	2957	22	chopped	chop	VBN
13286	2957	23	;	;	:
13286	2957	24	take	take	VB
13286	2957	25	saucepan	saucepan	NN
13286	2957	26	from	from	IN
13286	2957	27	fire	fire	NN
13286	2957	28	and	and	CC
13286	2957	29	add	add	VB
13286	2957	30	black	black	JJ
13286	2957	31	walnut	walnut	NN
13286	2957	32	meats	meat	NNS
13286	2957	33	and	and	CC
13286	2957	34	the	the	DT
13286	2957	35	rice	rice	NN
13286	2957	36	.	.	.
13286	2958	1	When	when	WRB
13286	2958	2	this	this	DT
13286	2958	3	is	be	VBZ
13286	2958	4	well	well	RB
13286	2958	5	mixed	mixed	JJ
13286	2958	6	,	,	,
13286	2958	7	add	add	VB
13286	2958	8	raw	raw	JJ
13286	2958	9	eggs	egg	NNS
13286	2958	10	,	,	,
13286	2958	11	slightly	slightly	RB
13286	2958	12	beaten	beat	VBN
13286	2958	13	,	,	,
13286	2958	14	and	and	CC
13286	2958	15	seasonings	seasoning	NNS
13286	2958	16	.	.	.
13286	2959	1	Form	form	VB
13286	2959	2	this	this	DT
13286	2959	3	into	into	IN
13286	2959	4	shape	shape	NN
13286	2959	5	of	of	IN
13286	2959	6	a	a	DT
13286	2959	7	goose	goose	NN
13286	2959	8	,	,	,
13286	2959	9	reserving	reserve	VBG
13286	2959	10	portions	portion	NNS
13286	2959	11	for	for	IN
13286	2959	12	legs	leg	NNS
13286	2959	13	and	and	CC
13286	2959	14	wings	wing	NNS
13286	2959	15	.	.	.
13286	2960	1	Take	take	VB
13286	2960	2	a	a	DT
13286	2960	3	tablespoon	tablespoon	NN
13286	2960	4	of	of	IN
13286	2960	5	mixture	mixture	NN
13286	2960	6	in	in	IN
13286	2960	7	your	-PRON-	PRP$
13286	2960	8	hand	hand	NN
13286	2960	9	and	and	CC
13286	2960	10	press	press	VB
13286	2960	11	it	-PRON-	PRP
13286	2960	12	into	into	IN
13286	2960	13	shape	shape	NN
13286	2960	14	of	of	IN
13286	2960	15	a	a	DT
13286	2960	16	leg	leg	NN
13286	2960	17	;	;	,
13286	2960	18	put	put	VBN
13286	2960	19	piece	piece	NN
13286	2960	20	of	of	IN
13286	2960	21	dry	dry	JJ
13286	2960	22	macaroni	macaroni	NN
13286	2960	23	into	into	IN
13286	2960	24	it	-PRON-	PRP
13286	2960	25	for	for	IN
13286	2960	26	bone	bone	NN
13286	2960	27	and	and	CC
13286	2960	28	fasten	fasten	VB
13286	2960	29	it	-PRON-	PRP
13286	2960	30	to	to	TO
13286	2960	31	goose	goose	VB
13286	2960	32	.	.	.
13286	2961	1	Do	do	VBP
13286	2961	2	other	other	JJ
13286	2961	3	side	side	NN
13286	2961	4	same	same	JJ
13286	2961	5	way	way	NN
13286	2961	6	.	.	.
13286	2962	1	Form	form	NN
13286	2962	2	remaining	remain	VBG
13286	2962	3	portions	portion	NNS
13286	2962	4	into	into	IN
13286	2962	5	small	small	JJ
13286	2962	6	pieces	piece	NNS
13286	2962	7	looking	look	VBG
13286	2962	8	like	like	IN
13286	2962	9	wings	wing	NNS
13286	2962	10	tucked	tuck	VBN
13286	2962	11	under	under	RB
13286	2962	12	;	;	:
13286	2962	13	press	press	VB
13286	2962	14	them	-PRON-	PRP
13286	2962	15	to	to	TO
13286	2962	16	side	side	NN
13286	2962	17	of	of	IN
13286	2962	18	goose	goose	NN
13286	2962	19	.	.	.
13286	2963	1	Brush	Brush	NNP
13286	2963	2	goose	goose	VBP
13286	2963	3	over	over	RP
13286	2963	4	with	with	IN
13286	2963	5	melted	melt	VBN
13286	2963	6	Crisco	Crisco	NNP
13286	2963	7	and	and	CC
13286	2963	8	bake	bake	VB
13286	2963	9	for	for	IN
13286	2963	10	1	1	CD
13286	2963	11	hour	hour	NN
13286	2963	12	.	.	.
13286	2964	1	Serve	serve	VB
13286	2964	2	with	with	IN
13286	2964	3	apple	apple	NN
13286	2964	4	sauce	sauce	NN
13286	2964	5	.	.	.
13286	2965	1	April	April	NNP
13286	2965	2	14	14	CD
13286	2965	3	_	_	NNP
13286	2965	4	*	*	NFP
13286	2965	5	Lobster	Lobster	NNP
13286	2965	6	Newburgh	Newburgh	NNP
13286	2965	7	Glazed	Glazed	NNP
13286	2965	8	Sweetbreads	Sweetbreads	NNP
13286	2965	9	Loin	Loin	NNP
13286	2965	10	of	of	IN
13286	2965	11	Lamb	Lamb	NNP
13286	2965	12	,	,	,
13286	2965	13	Roasted	Roasted	NNP
13286	2965	14	,	,	,
13286	2965	15	Mint	Mint	NNP
13286	2965	16	Sauce	Sauce	NNP
13286	2965	17	Asparagus	Asparagus	NNP
13286	2965	18	Potato	Potato	NNP
13286	2965	19	Croquettes	Croquettes	NNP
13286	2965	20	Pineapple	Pineapple	NNP
13286	2965	21	Sherbet	Sherbet	NNP
13286	2965	22	Coffee	Coffee	NNP
13286	2965	23	_	_	NNP
13286	2965	24	_	_	NNP
13286	2965	25	*	*	NFP
13286	2965	26	Lobster	Lobster	NNP
13286	2965	27	Newburgh_--2	Newburgh_--2	NNP
13286	2965	28	pounds	pound	NNS
13286	2965	29	lobster	lobster	NN
13286	2965	30	,	,	,
13286	2965	31	1/4	1/4	CD
13286	2965	32	cup	cup	NN
13286	2965	33	Crisco	Crisco	NNP
13286	2965	34	,	,	,
13286	2965	35	salt	salt	NN
13286	2965	36	,	,	,
13286	2965	37	red	red	JJ
13286	2965	38	pepper	pepper	NN
13286	2965	39	,	,	,
13286	2965	40	and	and	CC
13286	2965	41	grated	grate	VBD
13286	2965	42	nutmeg	nutmeg	NNP
13286	2965	43	to	to	TO
13286	2965	44	taste	taste	NN
13286	2965	45	,	,	,
13286	2965	46	1	1	CD
13286	2965	47	tablespoon	tablespoon	NN
13286	2965	48	sherry	sherry	NNP
13286	2965	49	,	,	,
13286	2965	50	1	1	CD
13286	2965	51	tablespoon	tablespoon	NN
13286	2965	52	brandy	brandy	NN
13286	2965	53	,	,	,
13286	2965	54	1/3	1/3	DT
13286	2965	55	cup	cup	NN
13286	2965	56	cream	cream	NN
13286	2965	57	,	,	,
13286	2965	58	and	and	CC
13286	2965	59	2	2	CD
13286	2965	60	egg	egg	NN
13286	2965	61	yolks	yolk	NNS
13286	2965	62	.	.	.
13286	2966	1	Remove	remove	VB
13286	2966	2	cooked	cook	VBN
13286	2966	3	lobster	lobster	NN
13286	2966	4	meat	meat	NN
13286	2966	5	from	from	IN
13286	2966	6	shell	shell	NNP
13286	2966	7	and	and	CC
13286	2966	8	cut	cut	VBD
13286	2966	9	in	in	IN
13286	2966	10	slices	slice	NNS
13286	2966	11	.	.	.
13286	2967	1	Melt	Melt	NNP
13286	2967	2	Crisco	Crisco	NNP
13286	2967	3	,	,	,
13286	2967	4	add	add	VB
13286	2967	5	lobster	lobster	NN
13286	2967	6	and	and	CC
13286	2967	7	cook	cook	VBP
13286	2967	8	3	3	CD
13286	2967	9	minutes	minute	NNS
13286	2967	10	.	.	.
13286	2968	1	Add	add	VB
13286	2968	2	salt	salt	NN
13286	2968	3	,	,	,
13286	2968	4	red	red	JJ
13286	2968	5	pepper	pepper	NN
13286	2968	6	,	,	,
13286	2968	7	grated	grate	VBD
13286	2968	8	nutmeg	nutmeg	NNP
13286	2968	9	,	,	,
13286	2968	10	sherry	sherry	NN
13286	2968	11	and	and	CC
13286	2968	12	brandy	brandy	NN
13286	2968	13	;	;	:
13286	2968	14	cook	cook	NN
13286	2968	15	1	1	CD
13286	2968	16	minute	minute	NN
13286	2968	17	,	,	,
13286	2968	18	then	then	RB
13286	2968	19	add	add	VB
13286	2968	20	cream	cream	NN
13286	2968	21	and	and	CC
13286	2968	22	yolks	yolk	NNS
13286	2968	23	of	of	IN
13286	2968	24	eggs	egg	NNS
13286	2968	25	slightly	slightly	RB
13286	2968	26	beaten	beat	VBN
13286	2968	27	,	,	,
13286	2968	28	and	and	CC
13286	2968	29	stir	stir	VB
13286	2968	30	until	until	IN
13286	2968	31	thickened	thicken	VBN
13286	2968	32	.	.	.
13286	2969	1	Serve	serve	VB
13286	2969	2	with	with	IN
13286	2969	3	toast	toast	NN
13286	2969	4	.	.	.
13286	2970	1	April	April	NNP
13286	2970	2	15	15	CD
13286	2970	3	_	_	NN
13286	2970	4	*	*	NFP
13286	2970	5	Stewed	stew	VBD
13286	2970	6	Chicken	Chicken	NNP
13286	2970	7	Baking	Baking	NNP
13286	2970	8	Powder	Powder	NNP
13286	2970	9	Biscuit	Biscuit	NNP
13286	2970	10	Spinach	Spinach	NNP
13286	2970	11	Buttered	Buttered	NNP
13286	2970	12	Parsnips	Parsnips	NNP
13286	2970	13	Celery	Celery	NNP
13286	2970	14	and	and	CC
13286	2970	15	Orange	Orange	NNP
13286	2970	16	Salad	Salad	NNP
13286	2970	17	Cheese	Cheese	NNP
13286	2970	18	Relish	Relish	NNP
13286	2970	19	Ribbon	Ribbon	NNP
13286	2970	20	Jelly	Jelly	NNP
13286	2970	21	Coffee	Coffee	NNP
13286	2970	22	_	_	NNP
13286	2970	23	_	_	NNP
13286	2970	24	*	*	NFP
13286	2970	25	Stewed	stewed	JJ
13286	2970	26	Chicken_--Draw	chicken_--draw	NN
13286	2970	27	,	,	,
13286	2970	28	singe	singe	NN
13286	2970	29	,	,	,
13286	2970	30	and	and	CC
13286	2970	31	joint	joint	PDT
13286	2970	32	a	a	DT
13286	2970	33	stewing	stew	VBG
13286	2970	34	chicken	chicken	NN
13286	2970	35	.	.	.
13286	2971	1	Season	season	NN
13286	2971	2	pieces	piece	NNS
13286	2971	3	with	with	IN
13286	2971	4	pepper	pepper	NN
13286	2971	5	and	and	CC
13286	2971	6	salt	salt	NN
13286	2971	7	and	and	CC
13286	2971	8	cover	cover	VB
13286	2971	9	with	with	IN
13286	2971	10	boiling	boiling	NN
13286	2971	11	water	water	NN
13286	2971	12	.	.	.
13286	2972	1	Cover	cover	NN
13286	2972	2	and	and	CC
13286	2972	3	stew	stew	NN
13286	2972	4	gently	gently	RB
13286	2972	5	until	until	IN
13286	2972	6	tender	tender	NN
13286	2972	7	.	.	.
13286	2973	1	Remove	remove	VB
13286	2973	2	chicken	chicken	NN
13286	2973	3	.	.	.
13286	2974	1	Place	place	NN
13286	2974	2	pieces	piece	NNS
13286	2974	3	in	in	IN
13286	2974	4	a	a	DT
13286	2974	5	colander	colander	NN
13286	2974	6	on	on	IN
13286	2974	7	a	a	DT
13286	2974	8	plate	plate	NN
13286	2974	9	in	in	IN
13286	2974	10	oven	oven	NN
13286	2974	11	to	to	TO
13286	2974	12	drain	drain	VB
13286	2974	13	,	,	,
13286	2974	14	and	and	CC
13286	2974	15	thicken	thicken	NN
13286	2974	16	gravy	gravy	NN
13286	2974	17	by	by	IN
13286	2974	18	adding	add	VBG
13286	2974	19	1	1	CD
13286	2974	20	tablespoon	tablespoon	NN
13286	2974	21	flour	flour	NN
13286	2974	22	rubbed	rub	VBN
13286	2974	23	with	with	IN
13286	2974	24	1	1	CD
13286	2974	25	tablespoon	tablespoon	NN
13286	2974	26	Crisco	Crisco	NNP
13286	2974	27	.	.	.
13286	2975	1	Add	add	VB
13286	2975	2	salt	salt	NN
13286	2975	3	and	and	CC
13286	2975	4	pepper	pepper	NN
13286	2975	5	to	to	TO
13286	2975	6	taste	taste	NN
13286	2975	7	,	,	,
13286	2975	8	a	a	DT
13286	2975	9	little	little	JJ
13286	2975	10	chopped	chop	VBN
13286	2975	11	parsley	parsley	NN
13286	2975	12	and	and	CC
13286	2975	13	1	1	CD
13286	2975	14	cup	cup	NN
13286	2975	15	milk	milk	NN
13286	2975	16	.	.	.
13286	2976	1	Beat	beat	VB
13286	2976	2	an	an	DT
13286	2976	3	egg	egg	NN
13286	2976	4	until	until	IN
13286	2976	5	light	light	NN
13286	2976	6	;	;	:
13286	2976	7	pour	pour	VB
13286	2976	8	on	on	IN
13286	2976	9	it	-PRON-	PRP
13286	2976	10	part	part	NN
13286	2976	11	of	of	IN
13286	2976	12	gravy	gravy	NNP
13286	2976	13	,	,	,
13286	2976	14	beating	beat	VBG
13286	2976	15	carefully	carefully	RB
13286	2976	16	to	to	TO
13286	2976	17	prevent	prevent	VB
13286	2976	18	lumps	lump	NNS
13286	2976	19	;	;	:
13286	2976	20	return	return	VB
13286	2976	21	to	to	IN
13286	2976	22	remainder	remainder	NN
13286	2976	23	of	of	IN
13286	2976	24	gravy	gravy	NN
13286	2976	25	;	;	:
13286	2976	26	bring	bring	VB
13286	2976	27	to	to	TO
13286	2976	28	boil	boil	VB
13286	2976	29	and	and	CC
13286	2976	30	pour	pour	VB
13286	2976	31	over	over	IN
13286	2976	32	chicken	chicken	NN
13286	2976	33	.	.	.
13286	2977	1	April	April	NNP
13286	2977	2	16	16	CD
13286	2977	3	_	_	NNP
13286	2977	4	Oyster	Oyster	NNP
13286	2977	5	Bisque	Bisque	NNP
13286	2977	6	*	*	NFP
13286	2977	7	Mackerel	Mackerel	NNP
13286	2977	8	,	,	,
13286	2977	9	a	a	DT
13286	2977	10	la	la	FW
13286	2977	11	Claudine	Claudine	NNP
13286	2977	12	Radishes	Radishes	NNP
13286	2977	13	Corn	Corn	NNP
13286	2977	14	Peas	Peas	NNP
13286	2977	15	Potatoes	Potatoes	NNP
13286	2977	16	Lettuce	Lettuce	NNP
13286	2977	17	and	and	CC
13286	2977	18	Pepper	Pepper	NNP
13286	2977	19	Grass	Grass	NNP
13286	2977	20	Salad	Salad	NNP
13286	2977	21	Cheese	Cheese	NNP
13286	2977	22	Balls	Balls	NNPS
13286	2977	23	Princess	Princess	NNP
13286	2977	24	Pudding	Pudding	NNP
13286	2977	25	Coffee	Coffee	NNP
13286	2977	26	_	_	NNP
13286	2977	27	_	_	NNP
13286	2977	28	*	*	NFP
13286	2977	29	Mackerel	Mackerel	NNP
13286	2977	30	,	,	,
13286	2977	31	a	a	DT
13286	2977	32	la	la	NNP
13286	2977	33	Claudine_--Take	claudine_--take	NN
13286	2977	34	a	a	DT
13286	2977	35	nice	nice	JJ
13286	2977	36	large	large	JJ
13286	2977	37	fresh	fresh	JJ
13286	2977	38	mackerel	mackerel	NN
13286	2977	39	,	,	,
13286	2977	40	split	split	VBD
13286	2977	41	it	-PRON-	PRP
13286	2977	42	down	down	RP
13286	2977	43	back	back	RB
13286	2977	44	and	and	CC
13286	2977	45	remove	remove	VB
13286	2977	46	bone	bone	NN
13286	2977	47	,	,	,
13286	2977	48	season	season	NN
13286	2977	49	fish	fish	NN
13286	2977	50	with	with	IN
13286	2977	51	melted	melt	VBN
13286	2977	52	Crisco	Crisco	NNP
13286	2977	53	,	,	,
13286	2977	54	chopped	chop	VBD
13286	2977	55	fresh	fresh	JJ
13286	2977	56	mushrooms	mushroom	NNS
13286	2977	57	,	,	,
13286	2977	58	salt	salt	NN
13286	2977	59	,	,	,
13286	2977	60	pepper	pepper	NN
13286	2977	61	,	,	,
13286	2977	62	and	and	CC
13286	2977	63	finely	finely	RB
13286	2977	64	chopped	chop	VBD
13286	2977	65	shallot	shallot	NN
13286	2977	66	;	;	,
13286	2977	67	put	put	VBN
13286	2977	68	on	on	RP
13286	2977	69	to	to	IN
13286	2977	70	a	a	DT
13286	2977	71	grill	grill	NN
13286	2977	72	iron	iron	NN
13286	2977	73	and	and	CC
13286	2977	74	cook	cook	NN
13286	2977	75	in	in	IN
13286	2977	76	front	front	NN
13286	2977	77	or	or	CC
13286	2977	78	over	over	IN
13286	2977	79	brisk	brisk	JJ
13286	2977	80	fire	fire	NN
13286	2977	81	for	for	IN
13286	2977	82	about	about	RB
13286	2977	83	15	15	CD
13286	2977	84	minutes	minute	NNS
13286	2977	85	,	,	,
13286	2977	86	then	then	RB
13286	2977	87	take	take	VB
13286	2977	88	up	up	RP
13286	2977	89	and	and	CC
13286	2977	90	serve	serve	VB
13286	2977	91	on	on	IN
13286	2977	92	hot	hot	JJ
13286	2977	93	dish	dish	NN
13286	2977	94	with	with	IN
13286	2977	95	the	the	DT
13286	2977	96	following	follow	VBG
13286	2977	97	sauce	sauce	NN
13286	2977	98	:	:	:
13286	2977	99	Take	take	VB
13286	2977	100	1	1	CD
13286	2977	101	cup	cup	NN
13286	2977	102	brown	brown	JJ
13286	2977	103	sauce	sauce	NN
13286	2977	104	,	,	,
13286	2977	105	2	2	CD
13286	2977	106	tablespoons	tablespoon	NNS
13286	2977	107	capers	caper	NNS
13286	2977	108	,	,	,
13286	2977	109	pinch	pinch	NNP
13286	2977	110	chopped	chop	VBD
13286	2977	111	parsley	parsley	NN
13286	2977	112	,	,	,
13286	2977	113	four	four	CD
13286	2977	114	anchovies	anchovy	NNS
13286	2977	115	rubbed	rub	VBN
13286	2977	116	through	through	IN
13286	2977	117	sieve	sieve	NNP
13286	2977	118	,	,	,
13286	2977	119	1	1	CD
13286	2977	120	teaspoon	teaspoon	NN
13286	2977	121	glaze	glaze	NN
13286	2977	122	,	,	,
13286	2977	123	and	and	CC
13286	2977	124	1	1	CD
13286	2977	125	chopped	chop	VBN
13286	2977	126	shallot	shallot	NN
13286	2977	127	,	,	,
13286	2977	128	3	3	CD
13286	2977	129	or	or	CC
13286	2977	130	4	4	CD
13286	2977	131	shredded	shred	VBN
13286	2977	132	button	button	NN
13286	2977	133	mushrooms	mushroom	NNS
13286	2977	134	;	;	:
13286	2977	135	boil	boil	VB
13286	2977	136	up	up	RP
13286	2977	137	and	and	CC
13286	2977	138	simmer	simmer	VB
13286	2977	139	for	for	IN
13286	2977	140	10	10	CD
13286	2977	141	minutes	minute	NNS
13286	2977	142	,	,	,
13286	2977	143	rub	rub	VB
13286	2977	144	through	through	IN
13286	2977	145	sieve	sieve	NN
13286	2977	146	,	,	,
13286	2977	147	then	then	RB
13286	2977	148	add	add	VB
13286	2977	149	juice	juice	NN
13286	2977	150	of	of	IN
13286	2977	151	1	1	CD
13286	2977	152	lemon	lemon	NN
13286	2977	153	and	and	CC
13286	2977	154	4	4	CD
13286	2977	155	chopped	chop	VBN
13286	2977	156	olives	olive	NNS
13286	2977	157	,	,	,
13286	2977	158	reboil	reboil	NN
13286	2977	159	and	and	CC
13286	2977	160	serve	serve	VB
13286	2977	161	.	.	.
13286	2978	1	April	April	NNP
13286	2978	2	17	17	CD
13286	2978	3	_	_	NNP
13286	2978	4	*	*	NFP
13286	2978	5	Potato	Potato	NNP
13286	2978	6	Soup	Soup	NNP
13286	2978	7	Breaded	Breaded	NNP
13286	2978	8	Lamb	Lamb	NNP
13286	2978	9	Chops	Chops	NNPS
13286	2978	10	,	,	,
13286	2978	11	Tomato	Tomato	NNP
13286	2978	12	Sauce	Sauce	NNP
13286	2978	13	Mashed	Mashed	NNP
13286	2978	14	Potatoes	Potatoes	NNP
13286	2978	15	Creamed	Creamed	NNP
13286	2978	16	Turnips	Turnips	NNP
13286	2978	17	Cheese	Cheese	NNP
13286	2978	18	Salad	Salad	NNP
13286	2978	19	Canary	Canary	NNP
13286	2978	20	Pudding	Pudding	NNP
13286	2978	21	Coffee	Coffee	NNP
13286	2978	22	_	_	NNP
13286	2978	23	_	_	NNP
13286	2978	24	*	*	NFP
13286	2978	25	Potato	Potato	NNP
13286	2978	26	Soup_--1	Soup_--1	NNP
13286	2978	27	quart	quart	NN
13286	2978	28	white	white	JJ
13286	2978	29	second	second	JJ
13286	2978	30	stock	stock	NN
13286	2978	31	or	or	CC
13286	2978	32	water	water	NN
13286	2978	33	,	,	,
13286	2978	34	1/2	1/2	CD
13286	2978	35	pint	pint	NN
13286	2978	36	milk	milk	NN
13286	2978	37	,	,	,
13286	2978	38	1	1	CD
13286	2978	39	pound	pound	NN
13286	2978	40	potatoes	potato	NNS
13286	2978	41	,	,	,
13286	2978	42	1	1	CD
13286	2978	43	onion	onion	NN
13286	2978	44	,	,	,
13286	2978	45	1	1	CD
13286	2978	46	stalk	stalk	NN
13286	2978	47	celery	celery	NN
13286	2978	48	,	,	,
13286	2978	49	2	2	CD
13286	2978	50	tablespoons	tablespoon	NNS
13286	2978	51	Crisco	Crisco	NNP
13286	2978	52	,	,	,
13286	2978	53	1	1	CD
13286	2978	54	tablespoon	tablespoon	NN
13286	2978	55	fine	fine	JJ
13286	2978	56	sago	sago	NNP
13286	2978	57	or	or	CC
13286	2978	58	crushed	crush	VBN
13286	2978	59	tapioca	tapioca	NN
13286	2978	60	,	,	,
13286	2978	61	salt	salt	NN
13286	2978	62	and	and	CC
13286	2978	63	pepper	pepper	NN
13286	2978	64	to	to	IN
13286	2978	65	taste	taste	NN
13286	2978	66	.	.	.
13286	2979	1	Slice	slice	NN
13286	2979	2	potatoes	potato	NNS
13286	2979	3	,	,	,
13286	2979	4	onion	onion	NN
13286	2979	5	,	,	,
13286	2979	6	and	and	CC
13286	2979	7	celery	celery	NN
13286	2979	8	.	.	.
13286	2980	1	Make	make	VB
13286	2980	2	Crisco	Crisco	NNP
13286	2980	3	hot	hot	JJ
13286	2980	4	in	in	IN
13286	2980	5	stewpan	stewpan	NN
13286	2980	6	,	,	,
13286	2980	7	add	add	VB
13286	2980	8	vegetables	vegetable	NNS
13286	2980	9	,	,	,
13286	2980	10	fry	fry	VB
13286	2980	11	and	and	CC
13286	2980	12	cook	cook	NN
13286	2980	13	until	until	IN
13286	2980	14	Crisco	Crisco	NNP
13286	2980	15	is	be	VBZ
13286	2980	16	absorbed	absorb	VBN
13286	2980	17	,	,	,
13286	2980	18	stirring	stir	VBG
13286	2980	19	frequently	frequently	RB
13286	2980	20	to	to	TO
13286	2980	21	prevent	prevent	VB
13286	2980	22	them	-PRON-	PRP
13286	2980	23	browning	brown	VBG
13286	2980	24	.	.	.
13286	2981	1	Add	add	VB
13286	2981	2	stock	stock	NN
13286	2981	3	,	,	,
13286	2981	4	and	and	CC
13286	2981	5	simmer	simmer	NN
13286	2981	6	until	until	IN
13286	2981	7	vegetables	vegetable	NNS
13286	2981	8	are	be	VBP
13286	2981	9	tender	tender	JJ
13286	2981	10	(	(	-LRB-
13286	2981	11	about	about	RB
13286	2981	12	1	1	CD
13286	2981	13	hour	hour	NN
13286	2981	14	)	)	-RRB-
13286	2981	15	.	.	.
13286	2982	1	Rub	rub	VB
13286	2982	2	through	through	IN
13286	2982	3	fine	fine	JJ
13286	2982	4	sieve	sieve	NN
13286	2982	5	;	;	,
13286	2982	6	return	return	VB
13286	2982	7	to	to	IN
13286	2982	8	saucepan	saucepan	NN
13286	2982	9	,	,	,
13286	2982	10	add	add	VB
13286	2982	11	milk	milk	NN
13286	2982	12	,	,	,
13286	2982	13	and	and	CC
13286	2982	14	bring	bring	VB
13286	2982	15	to	to	TO
13286	2982	16	boil	boil	VB
13286	2982	17	.	.	.
13286	2983	1	Sprinkle	sprinkle	VB
13286	2983	2	in	in	IN
13286	2983	3	sago	sago	NNP
13286	2983	4	,	,	,
13286	2983	5	cook	cook	NN
13286	2983	6	until	until	IN
13286	2983	7	transparent	transparent	NN
13286	2983	8	,	,	,
13286	2983	9	add	add	VB
13286	2983	10	seasoning	seasoning	NN
13286	2983	11	to	to	IN
13286	2983	12	taste	taste	NN
13286	2983	13	,	,	,
13286	2983	14	and	and	CC
13286	2983	15	serve	serve	VB
13286	2983	16	.	.	.
13286	2984	1	April	April	NNP
13286	2984	2	18	18	CD
13286	2984	3	_	_	NNP
13286	2984	4	Orange	Orange	NNP
13286	2984	5	Cocktail	Cocktail	NNP
13286	2984	6	Boiled	Boiled	NNP
13286	2984	7	Capon	Capon	NNP
13286	2984	8	,	,	,
13286	2984	9	Caper	Caper	NNP
13286	2984	10	Sauce	Sauce	NNP
13286	2984	11	Buttered	Buttered	NNP
13286	2984	12	Beans	Beans	NNPS
13286	2984	13	*	*	NFP
13286	2984	14	Carrot	Carrot	NNP
13286	2984	15	Fritters	Fritters	NNPS
13286	2984	16	Olive	Olive	NNP
13286	2984	17	Salad	Salad	NNP
13286	2984	18	Baked	Baked	NNP
13286	2984	19	Chocolate	Chocolate	NNP
13286	2984	20	Custard	Custard	NNP
13286	2984	21	Coffee	Coffee	NNP
13286	2984	22	_	_	NNP
13286	2984	23	_	_	NNP
13286	2984	24	*	*	NFP
13286	2984	25	Carrot	Carrot	NNP
13286	2984	26	Fritters_--Have	fritters_--have	RB
13286	2984	27	nice	nice	JJ
13286	2984	28	,	,	,
13286	2984	29	young	young	JJ
13286	2984	30	,	,	,
13286	2984	31	tender	tender	JJ
13286	2984	32	carrots	carrot	NNS
13286	2984	33	,	,	,
13286	2984	34	clean	clean	JJ
13286	2984	35	and	and	CC
13286	2984	36	scrape	scrape	VBP
13286	2984	37	them	-PRON-	PRP
13286	2984	38	carefully	carefully	RB
13286	2984	39	,	,	,
13286	2984	40	and	and	CC
13286	2984	41	cut	cut	VB
13286	2984	42	each	each	DT
13286	2984	43	one	one	NN
13286	2984	44	in	in	IN
13286	2984	45	two	two	CD
13286	2984	46	lengthwise	lengthwise	RB
13286	2984	47	.	.	.
13286	2985	1	Put	put	VB
13286	2985	2	to	to	TO
13286	2985	3	boil	boil	NN
13286	2985	4	in	in	IN
13286	2985	5	salted	salted	JJ
13286	2985	6	water	water	NN
13286	2985	7	.	.	.
13286	2986	1	Take	take	VB
13286	2986	2	up	up	RP
13286	2986	3	,	,	,
13286	2986	4	drain	drain	VB
13286	2986	5	and	and	CC
13286	2986	6	cool	cool	JJ
13286	2986	7	,	,	,
13286	2986	8	and	and	CC
13286	2986	9	make	make	VB
13286	2986	10	a	a	DT
13286	2986	11	frying	frying	NN
13286	2986	12	batter	batter	NN
13286	2986	13	as	as	IN
13286	2986	14	follows	follow	VBZ
13286	2986	15	:	:	:
13286	2986	16	Beat	beat	VB
13286	2986	17	up	up	RP
13286	2986	18	1	1	CD
13286	2986	19	egg	egg	NN
13286	2986	20	,	,	,
13286	2986	21	sift	sift	VBP
13286	2986	22	in	in	IN
13286	2986	23	1	1	CD
13286	2986	24	cup	cup	NN
13286	2986	25	flour	flour	NN
13286	2986	26	,	,	,
13286	2986	27	3/4	3/4	CD
13286	2986	28	cup	cup	NN
13286	2986	29	milk	milk	NN
13286	2986	30	,	,	,
13286	2986	31	pinch	pinch	NN
13286	2986	32	of	of	IN
13286	2986	33	salt	salt	NN
13286	2986	34	,	,	,
13286	2986	35	and	and	CC
13286	2986	36	1	1	CD
13286	2986	37	tablespoon	tablespoon	NN
13286	2986	38	melted	melt	VBN
13286	2986	39	Crisco	Crisco	NNP
13286	2986	40	.	.	.
13286	2987	1	Mix	mix	VB
13286	2987	2	till	till	IN
13286	2987	3	smooth	smooth	JJ
13286	2987	4	and	and	CC
13286	2987	5	glossy	glossy	JJ
13286	2987	6	.	.	.
13286	2988	1	Allow	allow	VB
13286	2988	2	to	to	TO
13286	2988	3	stand	stand	VB
13286	2988	4	in	in	IN
13286	2988	5	cool	cool	JJ
13286	2988	6	place	place	NN
13286	2988	7	for	for	IN
13286	2988	8	1	1	CD
13286	2988	9	hour	hour	NN
13286	2988	10	,	,	,
13286	2988	11	then	then	RB
13286	2988	12	add	add	VB
13286	2988	13	1	1	CD
13286	2988	14	teaspoon	teaspoon	NN
13286	2988	15	baking	baking	NN
13286	2988	16	powder	powder	NN
13286	2988	17	.	.	.
13286	2989	1	Put	put	VB
13286	2989	2	in	in	IN
13286	2989	3	few	few	JJ
13286	2989	4	pieces	piece	NNS
13286	2989	5	of	of	IN
13286	2989	6	carrot	carrot	NN
13286	2989	7	at	at	IN
13286	2989	8	a	a	DT
13286	2989	9	time	time	NN
13286	2989	10	.	.	.
13286	2990	1	Drop	drop	VB
13286	2990	2	into	into	IN
13286	2990	3	hot	hot	JJ
13286	2990	4	Crisco	Crisco	NNP
13286	2990	5	and	and	CC
13286	2990	6	fry	fry	NN
13286	2990	7	for	for	IN
13286	2990	8	few	few	JJ
13286	2990	9	minutes	minute	NNS
13286	2990	10	.	.	.
13286	2991	1	Serve	serve	VB
13286	2991	2	hot	hot	JJ
13286	2991	3	.	.	.
13286	2992	1	April	April	NNP
13286	2992	2	19	19	CD
13286	2992	3	_	_	NNP
13286	2992	4	*	*	NFP
13286	2992	5	Kidney	Kidney	NNP
13286	2992	6	Soup	Soup	NNP
13286	2992	7	Flounder	Flounder	NNP
13286	2992	8	,	,	,
13286	2992	9	White	White	NNP
13286	2992	10	Sauce	Sauce	NNP
13286	2992	11	Roast	Roast	NNP
13286	2992	12	Shoulder	Shoulder	NNP
13286	2992	13	of	of	IN
13286	2992	14	Mutton	Mutton	NNP
13286	2992	15	Potatoes	Potatoes	NNP
13286	2992	16	Spinach	Spinach	NNP
13286	2992	17	au	au	PRP
13286	2992	18	Jus	Jus	NNP
13286	2992	19	Cauliflower	Cauliflower	NNP
13286	2992	20	and	and	CC
13286	2992	21	Red	Red	NNP
13286	2992	22	Pepper	Pepper	NNP
13286	2992	23	Salad	Salad	NNP
13286	2992	24	Moulded	Moulded	NNP
13286	2992	25	Pears	Pears	NNPS
13286	2992	26	,	,	,
13286	2992	27	Whipped	Whipped	NNP
13286	2992	28	Cream	Cream	NNP
13286	2992	29	Coffee	Coffee	NNP
13286	2992	30	_	_	NNP
13286	2992	31	_	_	NNP
13286	2992	32	*	*	NFP
13286	2992	33	Kidney	Kidney	NNP
13286	2992	34	Soup_--1/2	Soup_--1/2	NNP
13286	2992	35	pound	pound	VBP
13286	2992	36	ox	ox	JJ
13286	2992	37	kidney	kidney	NN
13286	2992	38	,	,	,
13286	2992	39	1/2	1/2	CD
13286	2992	40	pound	pound	NN
13286	2992	41	lean	lean	JJ
13286	2992	42	beef	beef	NN
13286	2992	43	,	,	,
13286	2992	44	3	3	CD
13286	2992	45	pints	pint	NNS
13286	2992	46	brown	brown	JJ
13286	2992	47	stock	stock	NN
13286	2992	48	,	,	,
13286	2992	49	3	3	CD
13286	2992	50	tablespoons	tablespoon	NNS
13286	2992	51	coarsely	coarsely	RB
13286	2992	52	chopped	chop	VBD
13286	2992	53	fat	fat	JJ
13286	2992	54	bacon	bacon	NN
13286	2992	55	,	,	,
13286	2992	56	1	1	CD
13286	2992	57	tablespoon	tablespoon	NN
13286	2992	58	chopped	chop	VBD
13286	2992	59	onion	onion	NN
13286	2992	60	,	,	,
13286	2992	61	2	2	CD
13286	2992	62	tablespoons	tablespoon	NNS
13286	2992	63	flour	flour	NN
13286	2992	64	,	,	,
13286	2992	65	2	2	CD
13286	2992	66	tablespoons	tablespoon	NNS
13286	2992	67	Crisco	Crisco	NNP
13286	2992	68	,	,	,
13286	2992	69	salt	salt	NN
13286	2992	70	and	and	CC
13286	2992	71	pepper	pepper	NN
13286	2992	72	to	to	IN
13286	2992	73	taste	taste	NN
13286	2992	74	.	.	.
13286	2993	1	Wash	wash	VB
13286	2993	2	kidney	kidney	NN
13286	2993	3	and	and	CC
13286	2993	4	beef	beef	NN
13286	2993	5	quickly	quickly	RB
13286	2993	6	,	,	,
13286	2993	7	dry	dry	VB
13286	2993	8	them	-PRON-	PRP
13286	2993	9	,	,	,
13286	2993	10	and	and	CC
13286	2993	11	cut	cut	VBD
13286	2993	12	them	-PRON-	PRP
13286	2993	13	up	up	RP
13286	2993	14	quite	quite	RB
13286	2993	15	small	small	JJ
13286	2993	16	.	.	.
13286	2994	1	Melt	Melt	NNP
13286	2994	2	Crisco	Crisco	NNP
13286	2994	3	in	in	IN
13286	2994	4	saucepan	saucepan	NN
13286	2994	5	,	,	,
13286	2994	6	add	add	VB
13286	2994	7	bacon	bacon	NN
13286	2994	8	,	,	,
13286	2994	9	onion	onion	NN
13286	2994	10	,	,	,
13286	2994	11	and	and	CC
13286	2994	12	kidney	kidney	NN
13286	2994	13	,	,	,
13286	2994	14	and	and	CC
13286	2994	15	fry	fry	VB
13286	2994	16	them	-PRON-	PRP
13286	2994	17	until	until	IN
13286	2994	18	brown	brown	NNP
13286	2994	19	.	.	.
13286	2995	1	Add	add	VB
13286	2995	2	stock	stock	NN
13286	2995	3	and	and	CC
13286	2995	4	salt	salt	NN
13286	2995	5	to	to	IN
13286	2995	6	taste	taste	NN
13286	2995	7	,	,	,
13286	2995	8	and	and	CC
13286	2995	9	simmer	simmer	NN
13286	2995	10	soup	soup	NN
13286	2995	11	for	for	IN
13286	2995	12	about	about	RB
13286	2995	13	2	2	CD
13286	2995	14	-	-	SYM
13286	2995	15	1/2	1/2	CD
13286	2995	16	hours	hour	NNS
13286	2995	17	.	.	.
13286	2996	1	Strain	strain	VB
13286	2996	2	out	out	RP
13286	2996	3	solid	solid	JJ
13286	2996	4	parts	part	NNS
13286	2996	5	,	,	,
13286	2996	6	pound	pound	VB
13286	2996	7	them	-PRON-	PRP
13286	2996	8	to	to	IN
13286	2996	9	a	a	DT
13286	2996	10	paste	paste	NN
13286	2996	11	,	,	,
13286	2996	12	and	and	CC
13286	2996	13	rub	rub	VB
13286	2996	14	this	this	DT
13286	2996	15	through	through	IN
13286	2996	16	fine	fine	JJ
13286	2996	17	wire	wire	NN
13286	2996	18	or	or	CC
13286	2996	19	hair	hair	NN
13286	2996	20	sieve	sieve	VB
13286	2996	21	.	.	.
13286	2997	1	Rinse	rinse	VB
13286	2997	2	out	out	RP
13286	2997	3	pan	pan	NN
13286	2997	4	,	,	,
13286	2997	5	mix	mix	VB
13286	2997	6	flour	flour	NN
13286	2997	7	smoothly	smoothly	RB
13286	2997	8	and	and	CC
13286	2997	9	thinly	thinly	RB
13286	2997	10	with	with	IN
13286	2997	11	little	little	JJ
13286	2997	12	of	of	IN
13286	2997	13	strained	strain	VBN
13286	2997	14	soup	soup	NN
13286	2997	15	.	.	.
13286	2998	1	Reboil	reboil	NN
13286	2998	2	rest	rest	NN
13286	2998	3	of	of	IN
13286	2998	4	liquid	liquid	NN
13286	2998	5	,	,	,
13286	2998	6	pour	pour	VBP
13286	2998	7	in	in	IN
13286	2998	8	flour	flour	NN
13286	2998	9	,	,	,
13286	2998	10	and	and	CC
13286	2998	11	stir	stir	VB
13286	2998	12	it	-PRON-	PRP
13286	2998	13	till	till	IN
13286	2998	14	it	-PRON-	PRP
13286	2998	15	boils	boil	VBZ
13286	2998	16	.	.	.
13286	2999	1	Cook	cook	VB
13286	2999	2	for	for	IN
13286	2999	3	ten	ten	CD
13286	2999	4	minutes	minute	NNS
13286	2999	5	and	and	CC
13286	2999	6	carefully	carefully	RB
13286	2999	7	skim	skim	VB
13286	2999	8	it	-PRON-	PRP
13286	2999	9	.	.	.
13286	3000	1	Then	then	RB
13286	3000	2	mix	mix	VB
13286	3000	3	in	in	RB
13286	3000	4	smoothly	smoothly	RB
13286	3000	5	sieved	sieve	VBN
13286	3000	6	meat	meat	NN
13286	3000	7	,	,	,
13286	3000	8	add	add	VB
13286	3000	9	seasoning	seasoning	NN
13286	3000	10	,	,	,
13286	3000	11	reheat	reheat	VB
13286	3000	12	soup	soup	NN
13286	3000	13	without	without	IN
13286	3000	14	boiling	boil	VBG
13286	3000	15	it	-PRON-	PRP
13286	3000	16	after	after	IN
13286	3000	17	adding	add	VBG
13286	3000	18	meat	meat	NN
13286	3000	19	,	,	,
13286	3000	20	and	and	CC
13286	3000	21	it	-PRON-	PRP
13286	3000	22	is	be	VBZ
13286	3000	23	ready	ready	JJ
13286	3000	24	to	to	TO
13286	3000	25	serve	serve	VB
13286	3000	26	.	.	.
13286	3001	1	Water	water	NN
13286	3001	2	can	can	MD
13286	3001	3	replace	replace	VB
13286	3001	4	stock	stock	NN
13286	3001	5	;	;	:
13286	3001	6	if	if	IN
13286	3001	7	so	so	RB
13286	3001	8	,	,	,
13286	3001	9	add	add	VB
13286	3001	10	piece	piece	NN
13286	3001	11	of	of	IN
13286	3001	12	carrot	carrot	NNP
13286	3001	13	and	and	CC
13286	3001	14	turnip	turnip	NN
13286	3001	15	and	and	CC
13286	3001	16	bunch	bunch	NN
13286	3001	17	herbs	herb	NNS
13286	3001	18	to	to	TO
13286	3001	19	soup	soup	VB
13286	3001	20	,	,	,
13286	3001	21	but	but	CC
13286	3001	22	do	do	VBP
13286	3001	23	not	not	RB
13286	3001	24	pound	pound	VB
13286	3001	25	or	or	CC
13286	3001	26	sieve	sieve	VB
13286	3001	27	these	these	DT
13286	3001	28	.	.	.
13286	3002	1	A	a	DT
13286	3002	2	more	more	RBR
13286	3002	3	delicate	delicate	JJ
13286	3002	4	soup	soup	NN
13286	3002	5	is	be	VBZ
13286	3002	6	made	make	VBN
13286	3002	7	with	with	IN
13286	3002	8	four	four	CD
13286	3002	9	or	or	CC
13286	3002	10	five	five	CD
13286	3002	11	sheep	sheep	NNS
13286	3002	12	's	's	POS
13286	3002	13	kidneys	kidney	NNS
13286	3002	14	instead	instead	RB
13286	3002	15	of	of	IN
13286	3002	16	ox	ox	JJ
13286	3002	17	kidney	kidney	NN
13286	3002	18	.	.	.
13286	3003	1	Add	add	VB
13286	3003	2	little	little	JJ
13286	3003	3	caramel	caramel	NN
13286	3003	4	coloring	coloring	NN
13286	3003	5	if	if	IN
13286	3003	6	needed	need	VBN
13286	3003	7	.	.	.
13286	3004	1	April	April	NNP
13286	3004	2	20	20	CD
13286	3004	3	_	_	NNP
13286	3004	4	Celery	Celery	NNP
13286	3004	5	Soup	Soup	NNP
13286	3004	6	*	*	NFP
13286	3004	7	Braised	Braised	NNP
13286	3004	8	Ox	Ox	NNP
13286	3004	9	-	-	HYPH
13286	3004	10	Tongue	Tongue	NNP
13286	3004	11	Baked	Baked	NNP
13286	3004	12	Potatoes	potato	NNS
13286	3004	13	Mashed	mash	VBD
13286	3004	14	Turnips	Turnips	NNP
13286	3004	15	Cold	Cold	NNP
13286	3004	16	Slaw	Slaw	NNP
13286	3004	17	Cheese	Cheese	NNP
13286	3004	18	Wafers	Wafers	NNPS
13286	3004	19	Rice	Rice	NNP
13286	3004	20	Mousse	Mousse	NNP
13286	3004	21	Coffee	Coffee	NNP
13286	3004	22	_	_	NNP
13286	3004	23	_	_	NNP
13286	3004	24	*	*	NFP
13286	3004	25	Braised	Braised	NNP
13286	3004	26	Ox	Ox	NNP
13286	3004	27	-	-	HYPH
13286	3004	28	Tongue_--1	Tongue_--1	NNP
13286	3004	29	ox	ox	JJ
13286	3004	30	-	-	HYPH
13286	3004	31	tongue	tongue	NN
13286	3004	32	,	,	,
13286	3004	33	1	1	CD
13286	3004	34	pint	pint	NN
13286	3004	35	stock	stock	NN
13286	3004	36	,	,	,
13286	3004	37	1	1	CD
13286	3004	38	onion	onion	NN
13286	3004	39	,	,	,
13286	3004	40	1	1	CD
13286	3004	41	small	small	JJ
13286	3004	42	carrot	carrot	NN
13286	3004	43	,	,	,
13286	3004	44	1	1	CD
13286	3004	45	bouquet	bouquet	NN
13286	3004	46	garni	garni	NN
13286	3004	47	,	,	,
13286	3004	48	1	1	CD
13286	3004	49	clove	clove	NN
13286	3004	50	,	,	,
13286	3004	51	1/2	1/2	CD
13286	3004	52	pint	pint	NN
13286	3004	53	piquante	piquante	NN
13286	3004	54	sauce	sauce	NN
13286	3004	55	,	,	,
13286	3004	56	and	and	CC
13286	3004	57	6	6	CD
13286	3004	58	thin	thin	JJ
13286	3004	59	slices	slice	NNS
13286	3004	60	bacon	bacon	NN
13286	3004	61	.	.	.
13286	3005	1	Trim	trim	VB
13286	3005	2	ox	ox	JJ
13286	3005	3	-	-	HYPH
13286	3005	4	tongue	tongue	NN
13286	3005	5	,	,	,
13286	3005	6	which	which	WDT
13286	3005	7	should	should	MD
13286	3005	8	be	be	VB
13286	3005	9	obtained	obtain	VBN
13286	3005	10	salted	salt	VBN
13286	3005	11	or	or	CC
13286	3005	12	pickled	pickle	VBN
13286	3005	13	ready	ready	JJ
13286	3005	14	for	for	IN
13286	3005	15	use	use	NN
13286	3005	16	.	.	.
13286	3006	1	Blanch	blanch	VB
13286	3006	2	,	,	,
13286	3006	3	and	and	CC
13286	3006	4	let	let	VB
13286	3006	5	it	-PRON-	PRP
13286	3006	6	cool	cool	VB
13286	3006	7	.	.	.
13286	3007	1	Put	put	VB
13286	3007	2	into	into	IN
13286	3007	3	fish	fish	NN
13286	3007	4	-	-	HYPH
13286	3007	5	kettle	kettle	NN
13286	3007	6	or	or	CC
13286	3007	7	stewpan	stewpan	VB
13286	3007	8	,	,	,
13286	3007	9	large	large	JJ
13286	3007	10	enough	enough	RB
13286	3007	11	to	to	TO
13286	3007	12	hold	hold	VB
13286	3007	13	tongue	tongue	NN
13286	3007	14	,	,	,
13286	3007	15	slices	slice	NNS
13286	3007	16	bacon	bacon	NN
13286	3007	17	,	,	,
13286	3007	18	onion	onion	NN
13286	3007	19	peeled	peel	VBD
13286	3007	20	and	and	CC
13286	3007	21	sliced	slice	VBN
13286	3007	22	,	,	,
13286	3007	23	carrot	carrot	NNP
13286	3007	24	scraped	scrape	VBD
13286	3007	25	and	and	CC
13286	3007	26	cut	cut	VBD
13286	3007	27	in	in	IN
13286	3007	28	pieces	piece	NNS
13286	3007	29	,	,	,
13286	3007	30	bouquet	bouquet	VB
13286	3007	31	garni	garni	NN
13286	3007	32	and	and	CC
13286	3007	33	clove	clove	NN
13286	3007	34	;	;	:
13286	3007	35	add	add	VB
13286	3007	36	stock	stock	NN
13286	3007	37	,	,	,
13286	3007	38	put	put	VBN
13286	3007	39	in	in	IN
13286	3007	40	tongue	tongue	NN
13286	3007	41	,	,	,
13286	3007	42	and	and	CC
13286	3007	43	cook	cook	VB
13286	3007	44	until	until	IN
13286	3007	45	three	three	CD
13286	3007	46	parts	part	NNS
13286	3007	47	done	do	VBN
13286	3007	48	,	,	,
13286	3007	49	then	then	RB
13286	3007	50	take	take	VB
13286	3007	51	it	-PRON-	PRP
13286	3007	52	up	up	RP
13286	3007	53	,	,	,
13286	3007	54	and	and	CC
13286	3007	55	skin	skin	NN
13286	3007	56	while	while	IN
13286	3007	57	hot	hot	JJ
13286	3007	58	.	.	.
13286	3008	1	Strain	strain	VB
13286	3008	2	liquor	liquor	NN
13286	3008	3	it	-PRON-	PRP
13286	3008	4	was	be	VBD
13286	3008	5	cooked	cook	VBN
13286	3008	6	in	in	RB
13286	3008	7	,	,	,
13286	3008	8	take	take	VB
13286	3008	9	off	off	RP
13286	3008	10	fat	fat	NN
13286	3008	11	,	,	,
13286	3008	12	add	add	VB
13286	3008	13	piquante	piquante	NN
13286	3008	14	sauce	sauce	NN
13286	3008	15	,	,	,
13286	3008	16	put	put	VBD
13286	3008	17	tongue	tongue	NN
13286	3008	18	into	into	IN
13286	3008	19	this	this	DT
13286	3008	20	,	,	,
13286	3008	21	and	and	CC
13286	3008	22	finish	finish	NN
13286	3008	23	cooking	cooking	NN
13286	3008	24	.	.	.
13286	3009	1	When	when	WRB
13286	3009	2	tender	tender	NN
13286	3009	3	,	,	,
13286	3009	4	cut	cut	VBN
13286	3009	5	in	in	IN
13286	3009	6	slices	slice	NNS
13286	3009	7	,	,	,
13286	3009	8	dish	dish	NN
13286	3009	9	,	,	,
13286	3009	10	and	and	CC
13286	3009	11	pour	pour	VBP
13286	3009	12	sauce	sauce	NN
13286	3009	13	over	over	RB
13286	3009	14	,	,	,
13286	3009	15	and	and	CC
13286	3009	16	serve	serve	VB
13286	3009	17	.	.	.
13286	3010	1	Mashed	mashed	JJ
13286	3010	2	potatoes	potato	NNS
13286	3010	3	,	,	,
13286	3010	4	spinach	spinach	NN
13286	3010	5	,	,	,
13286	3010	6	or	or	CC
13286	3010	7	peas	pea	NNS
13286	3010	8	served	serve	VBD
13286	3010	9	with	with	IN
13286	3010	10	tongue	tongue	NN
13286	3010	11	is	be	VBZ
13286	3010	12	a	a	DT
13286	3010	13	great	great	JJ
13286	3010	14	improvement	improvement	NN
13286	3010	15	.	.	.
13286	3011	1	The	the	DT
13286	3011	2	piquante	piquante	NN
13286	3011	3	sauce	sauce	NN
13286	3011	4	is	be	VBZ
13286	3011	5	made	make	VBN
13286	3011	6	as	as	IN
13286	3011	7	follows	follow	VBZ
13286	3011	8	:	:	:
13286	3011	9	4	4	CD
13286	3011	10	shallots	shallot	NNS
13286	3011	11	,	,	,
13286	3011	12	3	3	CD
13286	3011	13	mushrooms	mushroom	NNS
13286	3011	14	,	,	,
13286	3011	15	1	1	CD
13286	3011	16	bay	bay	NN
13286	3011	17	leaf	leaf	NN
13286	3011	18	,	,	,
13286	3011	19	1/2	1/2	CD
13286	3011	20	carrot	carrot	NN
13286	3011	21	,	,	,
13286	3011	22	sprig	sprig	NN
13286	3011	23	thyme	thyme	NNS
13286	3011	24	,	,	,
13286	3011	25	2	2	CD
13286	3011	26	tablespoons	tablespoon	NNS
13286	3011	27	Crisco	Crisco	NNP
13286	3011	28	,	,	,
13286	3011	29	4	4	CD
13286	3011	30	tablespoons	tablespoon	NNS
13286	3011	31	vinegar	vinegar	NN
13286	3011	32	,	,	,
13286	3011	33	half	half	NN
13286	3011	34	pint	pint	NN
13286	3011	35	brown	brown	JJ
13286	3011	36	stock	stock	NN
13286	3011	37	,	,	,
13286	3011	38	1/2	1/2	CD
13286	3011	39	teaspoon	teaspoon	NN
13286	3011	40	anchovy	anchovy	NN
13286	3011	41	extract	extract	NN
13286	3011	42	,	,	,
13286	3011	43	1	1	CD
13286	3011	44	tablespoon	tablespoon	NN
13286	3011	45	Worcestershire	Worcestershire	NNP
13286	3011	46	sauce	sauce	NN
13286	3011	47	,	,	,
13286	3011	48	3	3	CD
13286	3011	49	tablespoons	tablespoon	NNS
13286	3011	50	flour	flour	NN
13286	3011	51	,	,	,
13286	3011	52	salt	salt	NN
13286	3011	53	and	and	CC
13286	3011	54	red	red	JJ
13286	3011	55	pepper	pepper	NN
13286	3011	56	to	to	IN
13286	3011	57	taste	taste	NN
13286	3011	58	.	.	.
13286	3012	1	Peel	peel	NN
13286	3012	2	and	and	CC
13286	3012	3	chop	chop	NN
13286	3012	4	shallots	shallot	NNS
13286	3012	5	,	,	,
13286	3012	6	carrot	carrot	NN
13286	3012	7	,	,	,
13286	3012	8	and	and	CC
13286	3012	9	mushrooms	mushroom	NNS
13286	3012	10	;	;	:
13286	3012	11	melt	melt	NNP
13286	3012	12	Crisco	Crisco	NNP
13286	3012	13	in	in	IN
13286	3012	14	a	a	DT
13286	3012	15	saucepan	saucepan	NN
13286	3012	16	;	;	:
13286	3012	17	fry	fry	NN
13286	3012	18	vegetables	vegetable	VBZ
13286	3012	19	a	a	DT
13286	3012	20	nice	nice	JJ
13286	3012	21	brown	brown	NN
13286	3012	22	;	;	:
13286	3012	23	then	then	RB
13286	3012	24	add	add	VB
13286	3012	25	vinegar	vinegar	NN
13286	3012	26	,	,	,
13286	3012	27	bay	bay	NN
13286	3012	28	leaf	leaf	NN
13286	3012	29	,	,	,
13286	3012	30	and	and	CC
13286	3012	31	thyme	thyme	NNS
13286	3012	32	.	.	.
13286	3013	1	Reduce	reduce	VB
13286	3013	2	vinegar	vinegar	NN
13286	3013	3	to	to	IN
13286	3013	4	half	half	PDT
13286	3013	5	the	the	DT
13286	3013	6	quantity	quantity	NN
13286	3013	7	;	;	:
13286	3013	8	stir	stir	NN
13286	3013	9	in	in	IN
13286	3013	10	flour	flour	NN
13286	3013	11	,	,	,
13286	3013	12	dilute	dilute	NN
13286	3013	13	with	with	IN
13286	3013	14	stock	stock	NN
13286	3013	15	,	,	,
13286	3013	16	bring	bring	VBP
13286	3013	17	to	to	TO
13286	3013	18	boil	boil	VB
13286	3013	19	;	;	:
13286	3013	20	then	then	RB
13286	3013	21	add	add	VB
13286	3013	22	anchovy	anchovy	JJ
13286	3013	23	extract	extract	NN
13286	3013	24	,	,	,
13286	3013	25	Worcestershire	Worcestershire	NNP
13286	3013	26	sauce	sauce	NN
13286	3013	27	,	,	,
13286	3013	28	salt	salt	NN
13286	3013	29	and	and	CC
13286	3013	30	red	red	JJ
13286	3013	31	pepper	pepper	NN
13286	3013	32	to	to	IN
13286	3013	33	taste	taste	NN
13286	3013	34	.	.	.
13286	3014	1	Take	take	VB
13286	3014	2	out	out	RP
13286	3014	3	thyme	thyme	NNS
13286	3014	4	and	and	CC
13286	3014	5	bay	bay	NN
13286	3014	6	leaf	leaf	NN
13286	3014	7	.	.	.
13286	3015	1	Simmer	simmer	NN
13286	3015	2	for	for	IN
13286	3015	3	10	10	CD
13286	3015	4	minutes	minute	NNS
13286	3015	5	.	.	.
13286	3016	1	Skim	Skim	NNP
13286	3016	2	,	,	,
13286	3016	3	and	and	CC
13286	3016	4	use	use	NN
13286	3016	5	as	as	RB
13286	3016	6	required	require	VBN
13286	3016	7	.	.	.
13286	3017	1	April	April	NNP
13286	3017	2	21	21	CD
13286	3017	3	_	_	NN
13286	3017	4	*	*	NFP
13286	3017	5	Mock	Mock	NNP
13286	3017	6	Turtle	Turtle	NNP
13286	3017	7	Soup	Soup	NNP
13286	3017	8	Beef	Beef	NNP
13286	3017	9	,	,	,
13286	3017	10	a	a	DT
13286	3017	11	la	la	FW
13286	3017	12	Mode	Mode	NNP
13286	3017	13	Potatoes	Potatoes	NNP
13286	3017	14	Cauliflower	Cauliflower	NNP
13286	3017	15	Beet	Beet	NNP
13286	3017	16	Salad	Salad	NNP
13286	3017	17	Cheese	Cheese	NNP
13286	3017	18	Wafers	Wafers	NNPS
13286	3017	19	Rhubarb	Rhubarb	NNP
13286	3017	20	Shortcake	Shortcake	NNP
13286	3017	21	Coffee	Coffee	NNP
13286	3017	22	_	_	NNP
13286	3017	23	_	_	NNP
13286	3017	24	*	*	NFP
13286	3017	25	Mock	Mock	NNP
13286	3017	26	Turtle	Turtle	NNP
13286	3017	27	Soup_--1/2	Soup_--1/2	NNP
13286	3017	28	calf	calf	NN
13286	3017	29	's	's	POS
13286	3017	30	head	head	NN
13286	3017	31	,	,	,
13286	3017	32	2	2	CD
13286	3017	33	pounds	pound	VBZ
13286	3017	34	shin	shin	NNP
13286	3017	35	beef	beef	NN
13286	3017	36	,	,	,
13286	3017	37	small	small	JJ
13286	3017	38	knuckle	knuckle	NNP
13286	3017	39	veal	veal	NN
13286	3017	40	,	,	,
13286	3017	41	3	3	CD
13286	3017	42	tablespoons	tablespoon	NNS
13286	3017	43	Crisco	Crisco	NNP
13286	3017	44	,	,	,
13286	3017	45	1/2	1/2	CD
13286	3017	46	cup	cup	NN
13286	3017	47	flour	flour	NN
13286	3017	48	,	,	,
13286	3017	49	1	1	CD
13286	3017	50	ounce	ounce	NN
13286	3017	51	ham	ham	NN
13286	3017	52	,	,	,
13286	3017	53	large	large	JJ
13286	3017	54	bunch	bunch	NN
13286	3017	55	herbs	herb	NNS
13286	3017	56	,	,	,
13286	3017	57	12	12	CD
13286	3017	58	whole	whole	JJ
13286	3017	59	peppers	pepper	NNS
13286	3017	60	,	,	,
13286	3017	61	6	6	CD
13286	3017	62	cloves	clove	NNS
13286	3017	63	,	,	,
13286	3017	64	blade	blade	NN
13286	3017	65	mace	mace	NN
13286	3017	66	,	,	,
13286	3017	67	3	3	CD
13286	3017	68	onions	onion	NNS
13286	3017	69	,	,	,
13286	3017	70	1	1	CD
13286	3017	71	carrot	carrot	NN
13286	3017	72	,	,	,
13286	3017	73	1/2	1/2	CD
13286	3017	74	head	head	NN
13286	3017	75	celery	celery	NN
13286	3017	76	,	,	,
13286	3017	77	1	1	CD
13286	3017	78	leek	leek	NN
13286	3017	79	,	,	,
13286	3017	80	glass	glass	NN
13286	3017	81	sherry	sherry	NN
13286	3017	82	or	or	CC
13286	3017	83	some	some	DT
13286	3017	84	lemon	lemon	NN
13286	3017	85	juice	juice	NN
13286	3017	86	,	,	,
13286	3017	87	salt	salt	NN
13286	3017	88	and	and	CC
13286	3017	89	red	red	JJ
13286	3017	90	pepper	pepper	NN
13286	3017	91	to	to	IN
13286	3017	92	taste	taste	NN
13286	3017	93	,	,	,
13286	3017	94	and	and	CC
13286	3017	95	quenelles	quenelle	NNS
13286	3017	96	.	.	.
13286	3018	1	Leave	leave	VB
13286	3018	2	head	head	NN
13286	3018	3	in	in	IN
13286	3018	4	water	water	NN
13286	3018	5	to	to	TO
13286	3018	6	soak	soak	VB
13286	3018	7	for	for	IN
13286	3018	8	5	5	CD
13286	3018	9	or	or	CC
13286	3018	10	6	6	CD
13286	3018	11	hours	hour	NNS
13286	3018	12	;	;	:
13286	3018	13	then	then	RB
13286	3018	14	wash	wash	VB
13286	3018	15	well	well	RB
13286	3018	16	and	and	CC
13286	3018	17	take	take	VB
13286	3018	18	out	out	RP
13286	3018	19	brains	brain	NNS
13286	3018	20	.	.	.
13286	3019	1	Bone	bone	NN
13286	3019	2	head	head	NN
13286	3019	3	.	.	.
13286	3020	1	Cut	cut	NN
13286	3020	2	6	6	CD
13286	3020	3	ounces	ounce	NNS
13286	3020	4	lean	lean	JJ
13286	3020	5	part	part	NN
13286	3020	6	of	of	IN
13286	3020	7	veal	veal	NN
13286	3020	8	and	and	CC
13286	3020	9	reserve	reserve	NN
13286	3020	10	to	to	TO
13286	3020	11	make	make	VB
13286	3020	12	quenelles	quenelle	NNS
13286	3020	13	.	.	.
13286	3021	1	Then	then	RB
13286	3021	2	chop	chop	NN
13286	3021	3	bones	bone	NNS
13286	3021	4	taken	take	VBN
13286	3021	5	from	from	IN
13286	3021	6	head	head	NN
13286	3021	7	,	,	,
13286	3021	8	the	the	DT
13286	3021	9	veal	veal	NN
13286	3021	10	,	,	,
13286	3021	11	and	and	CC
13286	3021	12	beef	beef	NN
13286	3021	13	.	.	.
13286	3022	1	Put	put	VB
13286	3022	2	them	-PRON-	PRP
13286	3022	3	into	into	IN
13286	3022	4	stockpot	stockpot	NN
13286	3022	5	,	,	,
13286	3022	6	and	and	CC
13286	3022	7	place	place	NN
13286	3022	8	flesh	flesh	NN
13286	3022	9	from	from	IN
13286	3022	10	head	head	NN
13286	3022	11	on	on	IN
13286	3022	12	top	top	NN
13286	3022	13	;	;	:
13286	3022	14	then	then	RB
13286	3022	15	well	well	RB
13286	3022	16	cover	cover	VB
13286	3022	17	with	with	IN
13286	3022	18	water	water	NN
13286	3022	19	,	,	,
13286	3022	20	add	add	VB
13286	3022	21	little	little	JJ
13286	3022	22	salt	salt	NN
13286	3022	23	and	and	CC
13286	3022	24	let	let	VB
13286	3022	25	slowly	slowly	RB
13286	3022	26	come	come	VB
13286	3022	27	to	to	TO
13286	3022	28	boil	boil	VB
13286	3022	29	.	.	.
13286	3023	1	Skim	Skim	NNP
13286	3023	2	well	well	RB
13286	3023	3	;	;	:
13286	3023	4	add	add	VB
13286	3023	5	vegetables	vegetable	NNS
13286	3023	6	,	,	,
13286	3023	7	cleaned	clean	VBN
13286	3023	8	but	but	CC
13286	3023	9	not	not	RB
13286	3023	10	cut	cut	VB
13286	3023	11	up	up	RP
13286	3023	12	,	,	,
13286	3023	13	and	and	CC
13286	3023	14	spices	spice	NNS
13286	3023	15	.	.	.
13286	3024	1	Let	let	VB
13286	3024	2	all	all	DT
13286	3024	3	simmer	simmer	NN
13286	3024	4	very	very	RB
13286	3024	5	slowly	slowly	RB
13286	3024	6	for	for	IN
13286	3024	7	8	8	CD
13286	3024	8	or	or	CC
13286	3024	9	9	9	CD
13286	3024	10	hours	hour	NNS
13286	3024	11	.	.	.
13286	3025	1	When	when	WRB
13286	3025	2	head	head	NN
13286	3025	3	is	be	VBZ
13286	3025	4	quite	quite	RB
13286	3025	5	tender	tender	JJ
13286	3025	6	(	(	-LRB-
13286	3025	7	it	-PRON-	PRP
13286	3025	8	will	will	MD
13286	3025	9	take	take	VB
13286	3025	10	about	about	RB
13286	3025	11	four	four	CD
13286	3025	12	hours	hour	NNS
13286	3025	13	)	)	-RRB-
13286	3025	14	,	,	,
13286	3025	15	lift	lift	VB
13286	3025	16	it	-PRON-	PRP
13286	3025	17	out	out	RP
13286	3025	18	carefully	carefully	RB
13286	3025	19	and	and	CC
13286	3025	20	place	place	VB
13286	3025	21	between	between	IN
13286	3025	22	2	2	CD
13286	3025	23	dishes	dish	NNS
13286	3025	24	to	to	TO
13286	3025	25	press	press	VB
13286	3025	26	until	until	IN
13286	3025	27	quite	quite	RB
13286	3025	28	cold	cold	JJ
13286	3025	29	.	.	.
13286	3026	1	Strain	strain	VB
13286	3026	2	stock	stock	NN
13286	3026	3	.	.	.
13286	3027	1	Melt	Melt	NNP
13286	3027	2	Crisco	Crisco	NNP
13286	3027	3	in	in	IN
13286	3027	4	pan	pan	NN
13286	3027	5	,	,	,
13286	3027	6	add	add	VB
13286	3027	7	ham	ham	NN
13286	3027	8	cut	cut	VBN
13286	3027	9	into	into	IN
13286	3027	10	small	small	JJ
13286	3027	11	pieces	piece	NNS
13286	3027	12	,	,	,
13286	3027	13	and	and	CC
13286	3027	14	fry	fry	VB
13286	3027	15	slowly	slowly	RB
13286	3027	16	for	for	IN
13286	3027	17	five	five	CD
13286	3027	18	minutes	minute	NNS
13286	3027	19	,	,	,
13286	3027	20	then	then	RB
13286	3027	21	add	add	VB
13286	3027	22	flour	flour	NN
13286	3027	23	and	and	CC
13286	3027	24	stir	stir	VB
13286	3027	25	until	until	IN
13286	3027	26	it	-PRON-	PRP
13286	3027	27	is	be	VBZ
13286	3027	28	of	of	IN
13286	3027	29	dark	dark	JJ
13286	3027	30	brown	brown	JJ
13286	3027	31	color	color	NN
13286	3027	32	.	.	.
13286	3028	1	Take	take	VB
13286	3028	2	off	off	RP
13286	3028	3	stove	stove	NN
13286	3028	4	and	and	CC
13286	3028	5	add	add	VB
13286	3028	6	stock	stock	NN
13286	3028	7	by	by	IN
13286	3028	8	degrees	degree	NNS
13286	3028	9	;	;	:
13286	3028	10	stir	stir	VBP
13286	3028	11	over	over	IN
13286	3028	12	fire	fire	NN
13286	3028	13	until	until	IN
13286	3028	14	it	-PRON-	PRP
13286	3028	15	boils	boil	VBZ
13286	3028	16	;	;	:
13286	3028	17	put	put	VB
13286	3028	18	it	-PRON-	PRP
13286	3028	19	at	at	IN
13286	3028	20	corner	corner	NN
13286	3028	21	of	of	IN
13286	3028	22	stove	stove	NN
13286	3028	23	to	to	TO
13286	3028	24	simmer	simmer	VB
13286	3028	25	for	for	IN
13286	3028	26	20	20	CD
13286	3028	27	minutes	minute	NNS
13286	3028	28	;	;	:
13286	3028	29	skim	skim	NNP
13286	3028	30	and	and	CC
13286	3028	31	strain	strain	VB
13286	3028	32	it	-PRON-	PRP
13286	3028	33	.	.	.
13286	3029	1	Cut	cut	NN
13286	3029	2	head	head	NN
13286	3029	3	into	into	IN
13286	3029	4	small	small	JJ
13286	3029	5	square	square	JJ
13286	3029	6	pieces	piece	NNS
13286	3029	7	and	and	CC
13286	3029	8	warm	warm	VB
13286	3029	9	up	up	RP
13286	3029	10	in	in	IN
13286	3029	11	soup	soup	NN
13286	3029	12	;	;	:
13286	3029	13	add	add	VB
13286	3029	14	sherry	sherry	NNP
13286	3029	15	,	,	,
13286	3029	16	red	red	JJ
13286	3029	17	pepper	pepper	NN
13286	3029	18	,	,	,
13286	3029	19	and	and	CC
13286	3029	20	salt	salt	NN
13286	3029	21	to	to	IN
13286	3029	22	taste	taste	NN
13286	3029	23	.	.	.
13286	3030	1	Turn	turn	VB
13286	3030	2	it	-PRON-	PRP
13286	3030	3	out	out	RP
13286	3030	4	into	into	IN
13286	3030	5	tureen	tureen	NN
13286	3030	6	,	,	,
13286	3030	7	then	then	RB
13286	3030	8	put	put	VB
13286	3030	9	in	in	RP
13286	3030	10	some	some	DT
13286	3030	11	very	very	RB
13286	3030	12	small	small	JJ
13286	3030	13	quenelles	quenelle	NNS
13286	3030	14	,	,	,
13286	3030	15	made	make	VBN
13286	3030	16	with	with	IN
13286	3030	17	teaspoons	teaspoon	NNS
13286	3030	18	,	,	,
13286	3030	19	and	and	CC
13286	3030	20	poached	poach	VBN
13286	3030	21	for	for	IN
13286	3030	22	10	10	CD
13286	3030	23	minutes	minute	NNS
13286	3030	24	in	in	IN
13286	3030	25	water	water	NN
13286	3030	26	.	.	.
13286	3031	1	Vegetarian	Vegetarian	NNP
13286	3031	2	April	April	NNP
13286	3031	3	22	22	CD
13286	3031	4	_	_	NNP
13286	3031	5	Calcutta	Calcutta	NNP
13286	3031	6	Bisque	Bisque	NNP
13286	3031	7	Tomatoes	Tomatoes	NNP
13286	3031	8	Casino	Casino	NNP
13286	3031	9	*	*	NFP
13286	3031	10	Asparagus	Asparagus	NNP
13286	3031	11	Loaf	Loaf	NNP
13286	3031	12	,	,	,
13286	3031	13	Bechamel	Bechamel	NNP
13286	3031	14	Sauce	Sauce	NNP
13286	3031	15	Leeks	Leeks	NNPS
13286	3031	16	in	in	IN
13286	3031	17	Butter	Butter	NNP
13286	3031	18	Roast	Roast	NNP
13286	3031	19	Potatoes	Potatoes	NNPS
13286	3031	20	Cherry	Cherry	NNP
13286	3031	21	Salad	Salad	NNP
13286	3031	22	Cheese	Cheese	NNP
13286	3031	23	Crackers	Crackers	NNPS
13286	3031	24	Coffee	Coffee	NNP
13286	3031	25	_	_	NNP
13286	3031	26	_	_	NNP
13286	3031	27	*	*	NFP
13286	3031	28	Asparagus	Asparagus	NNP
13286	3031	29	Loaf_--Crisco	Loaf_--Crisco	NNP
13286	3031	30	thoroughly	thoroughly	RB
13286	3031	31	a	a	DT
13286	3031	32	charlotte	charlotte	NNP
13286	3031	33	russe	russe	NNP
13286	3031	34	mold	mold	NN
13286	3031	35	,	,	,
13286	3031	36	1/4	1/4	CD
13286	3031	37	size	size	NN
13286	3031	38	,	,	,
13286	3031	39	and	and	CC
13286	3031	40	line	line	VB
13286	3031	41	it	-PRON-	PRP
13286	3031	42	with	with	IN
13286	3031	43	cooked	cooked	JJ
13286	3031	44	tips	tip	NNS
13286	3031	45	of	of	IN
13286	3031	46	asparagus	asparagus	NN
13286	3031	47	well	well	UH
13286	3031	48	drained	drain	VBD
13286	3031	49	.	.	.
13286	3032	1	Cook	cook	VB
13286	3032	2	together	together	RB
13286	3032	3	2	2	CD
13286	3032	4	tablespoons	tablespoon	NNS
13286	3032	5	flour	flour	NN
13286	3032	6	,	,	,
13286	3032	7	2	2	CD
13286	3032	8	tablespoons	tablespoon	NNS
13286	3032	9	Crisco	Crisco	NNP
13286	3032	10	,	,	,
13286	3032	11	1	1	CD
13286	3032	12	teaspoon	teaspoon	NN
13286	3032	13	salt	salt	NN
13286	3032	14	,	,	,
13286	3032	15	dash	dash	NN
13286	3032	16	of	of	IN
13286	3032	17	pepper	pepper	NN
13286	3032	18	,	,	,
13286	3032	19	add	add	VB
13286	3032	20	gradually	gradually	RB
13286	3032	21	1	1	CD
13286	3032	22	cup	cup	NN
13286	3032	23	of	of	IN
13286	3032	24	cream	cream	NN
13286	3032	25	and	and	CC
13286	3032	26	boil	boil	NN
13286	3032	27	5	5	CD
13286	3032	28	minutes	minute	NNS
13286	3032	29	.	.	.
13286	3033	1	Remove	remove	VB
13286	3033	2	from	from	IN
13286	3033	3	fire	fire	NN
13286	3033	4	,	,	,
13286	3033	5	add	add	VB
13286	3033	6	1	1	CD
13286	3033	7	cup	cup	NN
13286	3033	8	cooked	cook	VBN
13286	3033	9	asparagus	asparagus	NN
13286	3033	10	tips	tip	NNS
13286	3033	11	and	and	CC
13286	3033	12	4	4	CD
13286	3033	13	eggs	egg	NNS
13286	3033	14	thoroughly	thoroughly	RB
13286	3033	15	beaten	beat	VBN
13286	3033	16	.	.	.
13286	3034	1	Turn	turn	VB
13286	3034	2	mixture	mixture	NN
13286	3034	3	into	into	IN
13286	3034	4	mold	mold	NN
13286	3034	5	,	,	,
13286	3034	6	set	set	VBN
13286	3034	7	in	in	IN
13286	3034	8	pan	pan	NN
13286	3034	9	of	of	IN
13286	3034	10	hot	hot	JJ
13286	3034	11	water	water	NN
13286	3034	12	and	and	CC
13286	3034	13	cook	cook	NN
13286	3034	14	in	in	IN
13286	3034	15	a	a	DT
13286	3034	16	moderate	moderate	JJ
13286	3034	17	oven	oven	NN
13286	3034	18	about	about	RB
13286	3034	19	30	30	CD
13286	3034	20	minutes	minute	NNS
13286	3034	21	or	or	CC
13286	3034	22	until	until	IN
13286	3034	23	center	center	NN
13286	3034	24	is	be	VBZ
13286	3034	25	firm	firm	JJ
13286	3034	26	.	.	.
13286	3035	1	Turn	turn	VB
13286	3035	2	loaf	loaf	VBZ
13286	3035	3	on	on	IN
13286	3035	4	hot	hot	JJ
13286	3035	5	dish	dish	NN
13286	3035	6	,	,	,
13286	3035	7	arrange	arrange	VB
13286	3035	8	about	about	IN
13286	3035	9	it	-PRON-	PRP
13286	3035	10	,	,	,
13286	3035	11	little	little	JJ
13286	3035	12	oblong	oblong	JJ
13286	3035	13	pieces	piece	NNS
13286	3035	14	of	of	IN
13286	3035	15	bread	bread	NN
13286	3035	16	that	that	WDT
13286	3035	17	have	have	VBP
13286	3035	18	been	be	VBN
13286	3035	19	dipped	dip	VBN
13286	3035	20	in	in	IN
13286	3035	21	beaten	beat	VBN
13286	3035	22	eggs	egg	NNS
13286	3035	23	and	and	CC
13286	3035	24	milk	milk	NN
13286	3035	25	and	and	CC
13286	3035	26	browned	brown	VBN
13286	3035	27	.	.	.
13286	3036	1	Pour	pour	VB
13286	3036	2	sauce	sauce	NN
13286	3036	3	around	around	IN
13286	3036	4	it	-PRON-	PRP
13286	3036	5	and	and	CC
13286	3036	6	serve	serve	VB
13286	3036	7	at	at	IN
13286	3036	8	once	once	RB
13286	3036	9	.	.	.
13286	3037	1	Vegetarian	Vegetarian	NNP
13286	3037	2	April	April	NNP
13286	3037	3	23	23	CD
13286	3037	4	_	_	NNP
13286	3037	5	Julienne	Julienne	NNP
13286	3037	6	Soup	Soup	NNP
13286	3037	7	Creamed	Creamed	NNP
13286	3037	8	Salsify	Salsify	NNP
13286	3037	9	Patties	Patties	NNPS
13286	3037	10	Mushrooms	Mushrooms	NNPS
13286	3037	11	in	in	IN
13286	3037	12	Casserole	Casserole	NNP
13286	3037	13	Mashed	Mashed	NNP
13286	3037	14	Potatoes	Potatoes	NNP
13286	3037	15	Green	Green	NNP
13286	3037	16	String	String	NNP
13286	3037	17	Beans	Beans	NNPS
13286	3037	18	Orange	Orange	NNP
13286	3037	19	Fritters	Fritters	NNPS
13286	3037	20	*	*	NFP
13286	3037	21	Swiss	Swiss	NNP
13286	3037	22	Pudding	Pudding	NNP
13286	3037	23	Coffee	Coffee	NNP
13286	3037	24	_	_	NNP
13286	3037	25	_	_	NNP
13286	3037	26	*	*	NFP
13286	3037	27	Swiss	swiss	JJ
13286	3037	28	Pudding_--1	pudding_--1	NN
13286	3037	29	-	-	:
13286	3037	30	1/2	1/2	CD
13286	3037	31	cups	cup	NNS
13286	3037	32	breadcrumbs	breadcrumb	NNS
13286	3037	33	,	,	,
13286	3037	34	1	1	CD
13286	3037	35	pound	pound	NN
13286	3037	36	apples	apple	NNS
13286	3037	37	,	,	,
13286	3037	38	4	4	CD
13286	3037	39	tablespoons	tablespoon	NNS
13286	3037	40	brown	brown	JJ
13286	3037	41	sugar	sugar	NN
13286	3037	42	,	,	,
13286	3037	43	2	2	CD
13286	3037	44	tablespoons	tablespoon	NNS
13286	3037	45	Crisco	Crisco	NNP
13286	3037	46	,	,	,
13286	3037	47	and	and	CC
13286	3037	48	grated	grate	VBD
13286	3037	49	lemon	lemon	NN
13286	3037	50	rind	rind	NN
13286	3037	51	.	.	.
13286	3038	1	Choose	choose	VB
13286	3038	2	good	good	JJ
13286	3038	3	cooking	cooking	NN
13286	3038	4	apples	apple	NNS
13286	3038	5	,	,	,
13286	3038	6	peel	peel	NN
13286	3038	7	,	,	,
13286	3038	8	core	core	NN
13286	3038	9	,	,	,
13286	3038	10	and	and	CC
13286	3038	11	thinly	thinly	RB
13286	3038	12	slice	slice	VB
13286	3038	13	them	-PRON-	PRP
13286	3038	14	.	.	.
13286	3039	1	Well	well	UH
13286	3039	2	Crisco	Crisco	NNP
13286	3039	3	a	a	DT
13286	3039	4	pint	pint	NN
13286	3039	5	pudding	pudding	JJ
13286	3039	6	-	-	HYPH
13286	3039	7	dish	dish	NN
13286	3039	8	,	,	,
13286	3039	9	place	place	VB
13286	3039	10	some	some	DT
13286	3039	11	crumbs	crumb	NNS
13286	3039	12	on	on	IN
13286	3039	13	bottom	bottom	NN
13286	3039	14	,	,	,
13286	3039	15	and	and	CC
13286	3039	16	press	press	VB
13286	3039	17	some	some	DT
13286	3039	18	against	against	IN
13286	3039	19	the	the	DT
13286	3039	20	sides	side	NNS
13286	3039	21	of	of	IN
13286	3039	22	dish	dish	NN
13286	3039	23	,	,	,
13286	3039	24	put	put	VBN
13286	3039	25	in	in	IN
13286	3039	26	layer	layer	NN
13286	3039	27	of	of	IN
13286	3039	28	apples	apple	NNS
13286	3039	29	,	,	,
13286	3039	30	some	some	DT
13286	3039	31	sugar	sugar	NN
13286	3039	32	,	,	,
13286	3039	33	a	a	DT
13286	3039	34	little	little	JJ
13286	3039	35	lemon	lemon	NN
13286	3039	36	peel	peel	NN
13286	3039	37	or	or	CC
13286	3039	38	any	any	DT
13286	3039	39	other	other	JJ
13286	3039	40	flavoring	flavoring	NN
13286	3039	41	preferred	prefer	VBN
13286	3039	42	,	,	,
13286	3039	43	then	then	RB
13286	3039	44	a	a	DT
13286	3039	45	few	few	JJ
13286	3039	46	more	more	JJR
13286	3039	47	crumbs	crumb	NNS
13286	3039	48	,	,	,
13286	3039	49	and	and	CC
13286	3039	50	repeat	repeat	VB
13286	3039	51	this	this	DT
13286	3039	52	until	until	IN
13286	3039	53	all	all	DT
13286	3039	54	are	be	VBP
13286	3039	55	used	use	VBN
13286	3039	56	;	;	:
13286	3039	57	leaving	leave	VBG
13286	3039	58	crumbs	crumb	NNS
13286	3039	59	for	for	IN
13286	3039	60	top	top	JJ
13286	3039	61	layer	layer	NN
13286	3039	62	.	.	.
13286	3040	1	Pile	pile	NN
13286	3040	2	mixture	mixture	NN
13286	3040	3	up	up	RP
13286	3040	4	little	little	RB
13286	3040	5	as	as	IN
13286	3040	6	it	-PRON-	PRP
13286	3040	7	shrinks	shrink	VBZ
13286	3040	8	while	while	IN
13286	3040	9	cooking	cook	VBG
13286	3040	10	.	.	.
13286	3041	1	Place	Place	NNP
13286	3041	2	Crisco	Crisco	NNP
13286	3041	3	in	in	IN
13286	3041	4	small	small	JJ
13286	3041	5	pieces	piece	NNS
13286	3041	6	on	on	IN
13286	3041	7	top	top	NN
13286	3041	8	.	.	.
13286	3042	1	Bake	bake	VB
13286	3042	2	in	in	RP
13286	3042	3	moderately	moderately	RB
13286	3042	4	hot	hot	JJ
13286	3042	5	oven	oven	NN
13286	3042	6	until	until	IN
13286	3042	7	apples	apple	NNS
13286	3042	8	are	be	VBP
13286	3042	9	quite	quite	RB
13286	3042	10	cooked	cooked	JJ
13286	3042	11	and	and	CC
13286	3042	12	pudding	pudding	JJ
13286	3042	13	is	be	VBZ
13286	3042	14	browned	brown	VBN
13286	3042	15	top	top	JJ
13286	3042	16	and	and	CC
13286	3042	17	bottom	bottom	NN
13286	3042	18	.	.	.
13286	3043	1	Turn	turn	VB
13286	3043	2	pudding	pudde	VBG
13286	3043	3	out	out	RP
13286	3043	4	on	on	IN
13286	3043	5	to	to	IN
13286	3043	6	flat	flat	JJ
13286	3043	7	dish	dish	NN
13286	3043	8	,	,	,
13286	3043	9	sprinkle	sprinkle	VBP
13286	3043	10	sugar	sugar	NN
13286	3043	11	over	over	IN
13286	3043	12	top	top	NN
13286	3043	13	.	.	.
13286	3044	1	Serve	serve	VB
13286	3044	2	with	with	IN
13286	3044	3	boiled	boil	VBN
13286	3044	4	custard	custard	NN
13286	3044	5	or	or	CC
13286	3044	6	cream	cream	NN
13286	3044	7	.	.	.
13286	3045	1	This	this	DT
13286	3045	2	pudding	pudding	NN
13286	3045	3	may	may	MD
13286	3045	4	be	be	VB
13286	3045	5	served	serve	VBN
13286	3045	6	hot	hot	JJ
13286	3045	7	or	or	CC
13286	3045	8	cold	cold	JJ
13286	3045	9	.	.	.
13286	3046	1	Vegetarian	Vegetarian	NNP
13286	3046	2	April	April	NNP
13286	3046	3	24	24	CD
13286	3046	4	_	_	NNP
13286	3046	5	Cream	Cream	NNP
13286	3046	6	of	of	IN
13286	3046	7	Pea	Pea	NNP
13286	3046	8	Soup	Soup	NNP
13286	3046	9	Ladies	Ladies	NNP
13286	3046	10	'	'	POS
13286	3046	11	Cabbage	cabbage	NN
13286	3046	12	in	in	IN
13286	3046	13	Ramekins	Ramekins	NNP
13286	3046	14	Chestnut	Chestnut	NNP
13286	3046	15	Puree	Puree	NNP
13286	3046	16	Mock	Mock	NNP
13286	3046	17	New	New	NNP
13286	3046	18	Potatoes	Potatoes	NNP
13286	3046	19	*	*	NFP
13286	3046	20	Creamed	Creamed	NNP
13286	3046	21	Beets	Beets	NNP
13286	3046	22	Banana	Banana	NNP
13286	3046	23	Salad	Salad	NNP
13286	3046	24	Marshmallow	Marshmallow	NNP
13286	3046	25	Pudding	Pudding	NNP
13286	3046	26	Coffee	Coffee	NNP
13286	3046	27	_	_	NNP
13286	3046	28	_	_	NNP
13286	3046	29	*	*	NFP
13286	3046	30	Creamed	Creamed	NNP
13286	3046	31	Beets_--Boil	Beets_--Boil	NNP
13286	3046	32	8	8	CD
13286	3046	33	medium	medium	NN
13286	3046	34	-	-	HYPH
13286	3046	35	sized	sized	JJ
13286	3046	36	beets	beet	NNS
13286	3046	37	until	until	IN
13286	3046	38	tender	tender	NN
13286	3046	39	,	,	,
13286	3046	40	then	then	RB
13286	3046	41	remove	remove	VB
13286	3046	42	from	from	IN
13286	3046	43	saucepan	saucepan	NN
13286	3046	44	and	and	CC
13286	3046	45	place	place	VB
13286	3046	46	them	-PRON-	PRP
13286	3046	47	in	in	IN
13286	3046	48	cold	cold	JJ
13286	3046	49	water	water	NN
13286	3046	50	,	,	,
13286	3046	51	rub	rub	VB
13286	3046	52	skins	skin	VBZ
13286	3046	53	off	off	RP
13286	3046	54	carefully	carefully	RB
13286	3046	55	with	with	IN
13286	3046	56	hands	hand	NNS
13286	3046	57	,	,	,
13286	3046	58	cut	cut	VBN
13286	3046	59	in	in	IN
13286	3046	60	1/2	1/2	CD
13286	3046	61	inch	inch	NN
13286	3046	62	cubes	cube	NNS
13286	3046	63	.	.	.
13286	3047	1	Make	make	VB
13286	3047	2	a	a	DT
13286	3047	3	sauce	sauce	NN
13286	3047	4	of	of	IN
13286	3047	5	2	2	CD
13286	3047	6	tablespoons	tablespoon	NNS
13286	3047	7	Crisco	Crisco	NNP
13286	3047	8	creamed	cream	VBN
13286	3047	9	with	with	IN
13286	3047	10	2	2	CD
13286	3047	11	tablespoons	tablespoon	NNS
13286	3047	12	flour	flour	NN
13286	3047	13	and	and	CC
13286	3047	14	1/2	1/2	CD
13286	3047	15	cup	cup	NN
13286	3047	16	water	water	NN
13286	3047	17	in	in	IN
13286	3047	18	which	which	WDT
13286	3047	19	beets	beet	NNS
13286	3047	20	were	be	VBD
13286	3047	21	boiled	boil	VBN
13286	3047	22	2	2	CD
13286	3047	23	tablespoons	tablespoon	NNS
13286	3047	24	cream	cream	NN
13286	3047	25	,	,	,
13286	3047	26	2	2	CD
13286	3047	27	tablespoons	tablespoon	NNS
13286	3047	28	vinegar	vinegar	NN
13286	3047	29	,	,	,
13286	3047	30	2	2	CD
13286	3047	31	teaspoons	teaspoon	NNS
13286	3047	32	sugar	sugar	NN
13286	3047	33	,	,	,
13286	3047	34	salt	salt	NN
13286	3047	35	and	and	CC
13286	3047	36	pepper	pepper	NN
13286	3047	37	to	to	IN
13286	3047	38	taste	taste	NN
13286	3047	39	.	.	.
13286	3048	1	Pour	pour	VB
13286	3048	2	sauce	sauce	NN
13286	3048	3	over	over	IN
13286	3048	4	hot	hot	JJ
13286	3048	5	beets	beet	NNS
13286	3048	6	and	and	CC
13286	3048	7	serve	serve	VB
13286	3048	8	in	in	IN
13286	3048	9	hot	hot	JJ
13286	3048	10	dish	dish	NN
13286	3048	11	.	.	.
13286	3049	1	Vegetarian	Vegetarian	NNP
13286	3049	2	April	April	NNP
13286	3049	3	25	25	CD
13286	3049	4	_	_	NNP
13286	3049	5	Cream	Cream	NNP
13286	3049	6	of	of	IN
13286	3049	7	Turnip	Turnip	NNP
13286	3049	8	Soup	Soup	NNP
13286	3049	9	*	*	NFP
13286	3049	10	Bean	Bean	NNP
13286	3049	11	Croquettes	Croquettes	NNPS
13286	3049	12	,	,	,
13286	3049	13	Tomato	Tomato	NNP
13286	3049	14	Sauce	Sauce	NNP
13286	3049	15	Savory	Savory	NNP
13286	3049	16	Rice	Rice	NNP
13286	3049	17	Lettuce	Lettuce	NNP
13286	3049	18	Salad	Salad	NNP
13286	3049	19	,	,	,
13286	3049	20	French	French	NNP
13286	3049	21	Dressing	Dressing	NNP
13286	3049	22	Stewed	Stewed	NNP
13286	3049	23	Prunes	Prunes	NNPS
13286	3049	24	Coffee	Coffee	NNP
13286	3049	25	_	_	NNP
13286	3049	26	_	_	NNP
13286	3049	27	*	*	NFP
13286	3049	28	Bean	Bean	NNP
13286	3049	29	Croquettes_--1	croquettes_--1	NN
13286	3049	30	pint	pint	VBP
13286	3049	31	white	white	JJ
13286	3049	32	beans	bean	NNS
13286	3049	33	,	,	,
13286	3049	34	1/2	1/2	CD
13286	3049	35	cup	cup	NN
13286	3049	36	cream	cream	NN
13286	3049	37	,	,	,
13286	3049	38	yolk	yolk	NNP
13286	3049	39	2	2	CD
13286	3049	40	eggs	egg	NNS
13286	3049	41	,	,	,
13286	3049	42	1	1	CD
13286	3049	43	tablespoon	tablespoon	NN
13286	3049	44	Crisco	Crisco	NNP
13286	3049	45	,	,	,
13286	3049	46	1	1	CD
13286	3049	47	tablespoon	tablespoon	NN
13286	3049	48	flour	flour	NN
13286	3049	49	,	,	,
13286	3049	50	1	1	CD
13286	3049	51	tablespoon	tablespoon	NN
13286	3049	52	chopped	chop	VBD
13286	3049	53	parsley	parsley	NNP
13286	3049	54	,	,	,
13286	3049	55	1	1	CD
13286	3049	56	teaspoon	teaspoon	NN
13286	3049	57	onion	onion	NN
13286	3049	58	juice	juice	NN
13286	3049	59	,	,	,
13286	3049	60	1	1	CD
13286	3049	61	teaspoon	teaspoon	NN
13286	3049	62	salt	salt	NN
13286	3049	63	,	,	,
13286	3049	64	and	and	CC
13286	3049	65	pepper	pepper	NN
13286	3049	66	to	to	IN
13286	3049	67	taste	taste	NN
13286	3049	68	.	.	.
13286	3050	1	Soak	Soak	NNP
13286	3050	2	beans	bean	NNS
13286	3050	3	over	over	IN
13286	3050	4	night	night	NN
13286	3050	5	,	,	,
13286	3050	6	drain	drain	VBP
13286	3050	7	,	,	,
13286	3050	8	cover	cover	VB
13286	3050	9	them	-PRON-	PRP
13286	3050	10	with	with	IN
13286	3050	11	fresh	fresh	JJ
13286	3050	12	water	water	NN
13286	3050	13	,	,	,
13286	3050	14	boil	boil	VB
13286	3050	15	an	an	DT
13286	3050	16	hour	hour	NN
13286	3050	17	,	,	,
13286	3050	18	drain	drain	VB
13286	3050	19	,	,	,
13286	3050	20	throw	throw	VB
13286	3050	21	away	away	RP
13286	3050	22	water	water	NN
13286	3050	23	,	,	,
13286	3050	24	cover	cover	VB
13286	3050	25	with	with	IN
13286	3050	26	fresh	fresh	JJ
13286	3050	27	water	water	NN
13286	3050	28	and	and	CC
13286	3050	29	boil	boil	VB
13286	3050	30	until	until	IN
13286	3050	31	tender	tender	NN
13286	3050	32	;	;	:
13286	3050	33	drain	drain	NN
13286	3050	34	and	and	CC
13286	3050	35	press	press	NN
13286	3050	36	beans	bean	NNS
13286	3050	37	through	through	IN
13286	3050	38	colander	colander	NN
13286	3050	39	.	.	.
13286	3051	1	Rub	Rub	NNP
13286	3051	2	Crisco	Crisco	NNP
13286	3051	3	and	and	CC
13286	3051	4	flour	flour	NN
13286	3051	5	together	together	RB
13286	3051	6	,	,	,
13286	3051	7	add	add	VB
13286	3051	8	cream	cream	NN
13286	3051	9	,	,	,
13286	3051	10	stir	stir	VB
13286	3051	11	until	until	IN
13286	3051	12	almost	almost	RB
13286	3051	13	boiling	boil	VBG
13286	3051	14	,	,	,
13286	3051	15	then	then	RB
13286	3051	16	add	add	VB
13286	3051	17	yolks	yolk	NNS
13286	3051	18	of	of	IN
13286	3051	19	eggs	egg	NNS
13286	3051	20	.	.	.
13286	3052	1	Stir	stir	VB
13286	3052	2	again	again	RB
13286	3052	3	for	for	IN
13286	3052	4	a	a	DT
13286	3052	5	minute	minute	NN
13286	3052	6	over	over	IN
13286	3052	7	fire	fire	NN
13286	3052	8	,	,	,
13286	3052	9	add	add	VB
13286	3052	10	bean	bean	NN
13286	3052	11	pulp	pulp	NN
13286	3052	12	and	and	CC
13286	3052	13	all	all	DT
13286	3052	14	seasonings	seasoning	NNS
13286	3052	15	;	;	:
13286	3052	16	mix	mix	VB
13286	3052	17	and	and	CC
13286	3052	18	turn	turn	VB
13286	3052	19	out	out	RP
13286	3052	20	to	to	IN
13286	3052	21	cool	cool	JJ
13286	3052	22	.	.	.
13286	3053	1	When	when	WRB
13286	3053	2	cool	cool	JJ
13286	3053	3	,	,	,
13286	3053	4	form	form	VBP
13286	3053	5	into	into	IN
13286	3053	6	cylinders	cylinder	NNS
13286	3053	7	,	,	,
13286	3053	8	dip	dip	NN
13286	3053	9	in	in	IN
13286	3053	10	egg	egg	NN
13286	3053	11	,	,	,
13286	3053	12	roll	roll	VB
13286	3053	13	in	in	RP
13286	3053	14	breadcrumbs	breadcrumb	NNS
13286	3053	15	and	and	CC
13286	3053	16	fry	fry	NN
13286	3053	17	in	in	IN
13286	3053	18	hot	hot	JJ
13286	3053	19	Crisco	Crisco	NNP
13286	3053	20	.	.	.
13286	3054	1	Serve	serve	VB
13286	3054	2	with	with	IN
13286	3054	3	tomato	tomato	NN
13286	3054	4	sauce	sauce	NN
13286	3054	5	.	.	.
13286	3055	1	April	April	NNP
13286	3055	2	26	26	CD
13286	3055	3	_	_	NNP
13286	3055	4	Mushroom	Mushroom	NNP
13286	3055	5	Canapes	Canapes	NNPS
13286	3055	6	*	*	NFP
13286	3055	7	Chicken	Chicken	NNP
13286	3055	8	,	,	,
13286	3055	9	a	a	DT
13286	3055	10	la	la	NNP
13286	3055	11	King	King	NNP
13286	3055	12	Potato	Potato	NNP
13286	3055	13	Croquettes	Croquettes	NNPS
13286	3055	14	Tomato	Tomato	NNP
13286	3055	15	Mayonnaise	Mayonnaise	NNP
13286	3055	16	Cheese	Cheese	NNP
13286	3055	17	-	-	HYPH
13286	3055	18	Drops	drop	VBZ
13286	3055	19	Washington	Washington	NNP
13286	3055	20	Pie	Pie	NNP
13286	3055	21	Coffee	Coffee	NNP
13286	3055	22	_	_	NNP
13286	3055	23	_	_	NNP
13286	3055	24	*	*	NNP
13286	3055	25	Chicken	Chicken	NNP
13286	3055	26	,	,	,
13286	3055	27	a	a	DT
13286	3055	28	la	la	FW
13286	3055	29	King_--1/2	King_--1/2	NNP
13286	3055	30	boiled	boil	VBN
13286	3055	31	chicken	chicken	NNP
13286	3055	32	(	(	-LRB-
13286	3055	33	one	one	CD
13286	3055	34	pint	pint	NN
13286	3055	35	in	in	IN
13286	3055	36	thick	thick	JJ
13286	3055	37	pieces	piece	NNS
13286	3055	38	)	)	-RRB-
13286	3055	39	,	,	,
13286	3055	40	2	2	CD
13286	3055	41	tablespoons	tablespoon	NNS
13286	3055	42	Crisco	Crisco	NNP
13286	3055	43	,	,	,
13286	3055	44	2	2	CD
13286	3055	45	fresh	fresh	JJ
13286	3055	46	mushrooms	mushroom	NNS
13286	3055	47	,	,	,
13286	3055	48	1	1	CD
13286	3055	49	cup	cup	NN
13286	3055	50	cream	cream	NN
13286	3055	51	,	,	,
13286	3055	52	1/2	1/2	CD
13286	3055	53	cup	cup	NN
13286	3055	54	sherry	sherry	NN
13286	3055	55	wine	wine	NN
13286	3055	56	,	,	,
13286	3055	57	yolks	yolk	NNS
13286	3055	58	2	2	CD
13286	3055	59	eggs	egg	NNS
13286	3055	60	,	,	,
13286	3055	61	1	1	CD
13286	3055	62	teaspoon	teaspoon	NN
13286	3055	63	salt	salt	NN
13286	3055	64	,	,	,
13286	3055	65	1	1	CD
13286	3055	66	green	green	JJ
13286	3055	67	pepper	pepper	NN
13286	3055	68	and	and	CC
13286	3055	69	1	1	CD
13286	3055	70	red	red	JJ
13286	3055	71	pepper	pepper	NN
13286	3055	72	,	,	,
13286	3055	73	cut	cut	VBN
13286	3055	74	in	in	IN
13286	3055	75	long	long	JJ
13286	3055	76	thin	thin	JJ
13286	3055	77	strips	strip	NNS
13286	3055	78	.	.	.
13286	3056	1	Melt	Melt	NNP
13286	3056	2	Crisco	Crisco	NNP
13286	3056	3	,	,	,
13286	3056	4	add	add	VB
13286	3056	5	mushrooms	mushroom	NNS
13286	3056	6	,	,	,
13286	3056	7	cook	cook	VB
13286	3056	8	5	5	CD
13286	3056	9	minutes	minute	NNS
13286	3056	10	.	.	.
13286	3057	1	Add	add	NN
13286	3057	2	chicken	chicken	NN
13286	3057	3	,	,	,
13286	3057	4	heat	heat	NN
13286	3057	5	through	through	RB
13286	3057	6	,	,	,
13286	3057	7	add	add	VB
13286	3057	8	salt	salt	NN
13286	3057	9	,	,	,
13286	3057	10	wine	wine	NN
13286	3057	11	and	and	CC
13286	3057	12	the	the	DT
13286	3057	13	strips	strip	NNS
13286	3057	14	of	of	IN
13286	3057	15	peppers	pepper	NNS
13286	3057	16	.	.	.
13286	3058	1	(	(	-LRB-
13286	3058	2	The	the	DT
13286	3058	3	chicken	chicken	NN
13286	3058	4	should	should	MD
13286	3058	5	be	be	VB
13286	3058	6	removed	remove	VBN
13286	3058	7	from	from	IN
13286	3058	8	bone	bone	NN
13286	3058	9	in	in	IN
13286	3058	10	long	long	JJ
13286	3058	11	thick	thick	JJ
13286	3058	12	pieces	piece	NNS
13286	3058	13	.	.	.
13286	3058	14	)	)	-RRB-
13286	3059	1	Beat	beat	VB
13286	3059	2	yolks	yolk	NNS
13286	3059	3	until	until	IN
13286	3059	4	light	light	NN
13286	3059	5	,	,	,
13286	3059	6	add	add	VB
13286	3059	7	cream	cream	NN
13286	3059	8	,	,	,
13286	3059	9	cook	cook	VB
13286	3059	10	over	over	IN
13286	3059	11	boiling	boiling	NN
13286	3059	12	water	water	NN
13286	3059	13	or	or	CC
13286	3059	14	in	in	IN
13286	3059	15	chafing	chafe	VBG
13286	3059	16	dish	dish	NN
13286	3059	17	,	,	,
13286	3059	18	stirring	stir	VBG
13286	3059	19	constantly	constantly	RB
13286	3059	20	until	until	IN
13286	3059	21	thickened	thicken	VBN
13286	3059	22	,	,	,
13286	3059	23	about	about	RB
13286	3059	24	1	1	CD
13286	3059	25	-	-	SYM
13286	3059	26	1/2	1/2	CD
13286	3059	27	minutes	minute	NNS
13286	3059	28	;	;	:
13286	3059	29	then	then	RB
13286	3059	30	pour	pour	VB
13286	3059	31	over	over	IN
13286	3059	32	hot	hot	JJ
13286	3059	33	chicken	chicken	NN
13286	3059	34	mixture	mixture	NN
13286	3059	35	and	and	CC
13286	3059	36	serve	serve	VBP
13286	3059	37	at	at	IN
13286	3059	38	once	once	RB
13286	3059	39	on	on	IN
13286	3059	40	toast	toast	NN
13286	3059	41	.	.	.
13286	3060	1	April	April	NNP
13286	3060	2	27	27	CD
13286	3060	3	_	_	NNP
13286	3060	4	Fried	Fried	NNP
13286	3060	5	Trout	Trout	NNP
13286	3060	6	Radishes	Radishes	NNP
13286	3060	7	*	*	NFP
13286	3060	8	Grilled	grill	VBD
13286	3060	9	Chickens	Chickens	NNPS
13286	3060	10	Glazed	Glazed	NNP
13286	3060	11	New	New	NNP
13286	3060	12	Potatoes	Potatoes	NNPS
13286	3060	13	Broiled	broil	VBD
13286	3060	14	Tomatoes	tomato	NNS
13286	3060	15	Stuffed	Stuffed	NNP
13286	3060	16	Cucumber	Cucumber	NNP
13286	3060	17	Salad	Salad	NNP
13286	3060	18	Cheese	Cheese	NNP
13286	3060	19	Sticks	Sticks	NNPS
13286	3060	20	Roman	Roman	NNP
13286	3060	21	Cream	Cream	NNP
13286	3060	22	Coffee	Coffee	NNP
13286	3060	23	_	_	NNP
13286	3060	24	_	_	NNP
13286	3060	25	*	*	NFP
13286	3060	26	Grilled	grill	VBD
13286	3060	27	Chickens_--Have	chickens_--have	CD
13286	3060	28	small	small	JJ
13286	3060	29	spring	spring	NN
13286	3060	30	chickens	chicken	NNS
13286	3060	31	,	,	,
13286	3060	32	clean	clean	JJ
13286	3060	33	and	and	CC
13286	3060	34	wipe	wipe	VBP
13286	3060	35	well	well	RB
13286	3060	36	,	,	,
13286	3060	37	and	and	CC
13286	3060	38	split	split	VBD
13286	3060	39	down	down	RP
13286	3060	40	back	back	RB
13286	3060	41	.	.	.
13286	3061	1	Soak	soak	VB
13286	3061	2	them	-PRON-	PRP
13286	3061	3	for	for	IN
13286	3061	4	an	an	DT
13286	3061	5	hour	hour	NN
13286	3061	6	in	in	IN
13286	3061	7	olive	olive	JJ
13286	3061	8	oil	oil	NN
13286	3061	9	that	that	WDT
13286	3061	10	is	be	VBZ
13286	3061	11	seasoned	season	VBN
13286	3061	12	with	with	IN
13286	3061	13	an	an	DT
13286	3061	14	onion	onion	NN
13286	3061	15	,	,	,
13286	3061	16	sliced	slice	VBN
13286	3061	17	,	,	,
13286	3061	18	some	some	DT
13286	3061	19	salt	salt	NN
13286	3061	20	,	,	,
13286	3061	21	pepper	pepper	NN
13286	3061	22	,	,	,
13286	3061	23	parsley	parsley	NN
13286	3061	24	and	and	CC
13286	3061	25	lemon	lemon	NN
13286	3061	26	juice	juice	NN
13286	3061	27	.	.	.
13286	3062	1	Lift	lift	VB
13286	3062	2	them	-PRON-	PRP
13286	3062	3	from	from	IN
13286	3062	4	this	this	DT
13286	3062	5	dressing	dressing	NN
13286	3062	6	,	,	,
13286	3062	7	and	and	CC
13286	3062	8	without	without	IN
13286	3062	9	wiping	wipe	VBG
13286	3062	10	at	at	RB
13286	3062	11	all	all	RB
13286	3062	12	,	,	,
13286	3062	13	but	but	CC
13286	3062	14	sprinkling	sprinkle	VBG
13286	3062	15	over	over	IN
13286	3062	16	them	-PRON-	PRP
13286	3062	17	a	a	DT
13286	3062	18	little	little	JJ
13286	3062	19	flour	flour	NN
13286	3062	20	,	,	,
13286	3062	21	set	set	VBN
13286	3062	22	to	to	TO
13286	3062	23	broil	broil	VB
13286	3062	24	over	over	RP
13286	3062	25	a	a	DT
13286	3062	26	clear	clear	JJ
13286	3062	27	fire	fire	NN
13286	3062	28	.	.	.
13286	3063	1	Melt	melt	NN
13286	3063	2	4	4	CD
13286	3063	3	tablespoons	tablespoon	NNS
13286	3063	4	Crisco	Crisco	NNP
13286	3063	5	,	,	,
13286	3063	6	add	add	VB
13286	3063	7	to	to	IN
13286	3063	8	it	-PRON-	PRP
13286	3063	9	juice	juice	NN
13286	3063	10	of	of	IN
13286	3063	11	1	1	CD
13286	3063	12	lemon	lemon	NN
13286	3063	13	,	,	,
13286	3063	14	glass	glass	NN
13286	3063	15	of	of	IN
13286	3063	16	Madeira	madeira	NN
13286	3063	17	and	and	CC
13286	3063	18	tablespoon	tablespoon	NN
13286	3063	19	cooked	cook	VBN
13286	3063	20	ham	ham	NNP
13286	3063	21	chopped	chop	VBN
13286	3063	22	as	as	RB
13286	3063	23	finely	finely	RB
13286	3063	24	as	as	IN
13286	3063	25	it	-PRON-	PRP
13286	3063	26	is	be	VBZ
13286	3063	27	possible	possible	JJ
13286	3063	28	to	to	TO
13286	3063	29	get	get	VB
13286	3063	30	it	-PRON-	PRP
13286	3063	31	.	.	.
13286	3064	1	Have	have	VB
13286	3064	2	this	this	DT
13286	3064	3	sauce	sauce	NN
13286	3064	4	hot	hot	JJ
13286	3064	5	,	,	,
13286	3064	6	and	and	CC
13286	3064	7	put	put	VBD
13286	3064	8	over	over	RP
13286	3064	9	chickens	chicken	NNS
13286	3064	10	when	when	WRB
13286	3064	11	taking	take	VBG
13286	3064	12	them	-PRON-	PRP
13286	3064	13	up	up	RP
13286	3064	14	.	.	.
13286	3065	1	April	April	NNP
13286	3065	2	28	28	CD
13286	3065	3	_	_	NNP
13286	3065	4	Clam	Clam	NNP
13286	3065	5	Cocktail	Cocktail	NNP
13286	3065	6	Shad	Shad	NNP
13286	3065	7	,	,	,
13286	3065	8	Stuffed	Stuffed	NNP
13286	3065	9	and	and	CC
13286	3065	10	Baked	Baked	NNP
13286	3065	11	,	,	,
13286	3065	12	Brown	Brown	NNP
13286	3065	13	Butter	Butter	NNP
13286	3065	14	Sauce	Sauce	NNP
13286	3065	15	Mashed	Mashed	NNP
13286	3065	16	Potatoes	Potatoes	NNP
13286	3065	17	Beets	Beets	NNPS
13286	3065	18	Stuffed	stuff	VBN
13286	3065	19	with	with	IN
13286	3065	20	Peppers	pepper	NNS
13286	3065	21	*	*	SYM
13286	3065	22	Caramel	Caramel	NNP
13286	3065	23	Custard	Custard	NNP
13286	3065	24	Coffee	Coffee	NNP
13286	3065	25	_	_	NNP
13286	3065	26	_	_	NNP
13286	3065	27	*	*	NFP
13286	3065	28	Caramel	Caramel	NNP
13286	3065	29	Custard_--1	Custard_--1	NNP
13286	3065	30	eggs	egg	NNS
13286	3065	31	and	and	CC
13286	3065	32	1	1	CD
13286	3065	33	yolk	yolk	NN
13286	3065	34	,	,	,
13286	3065	35	1/2	1/2	CD
13286	3065	36	cup	cup	NN
13286	3065	37	sugar	sugar	NN
13286	3065	38	,	,	,
13286	3065	39	1	1	CD
13286	3065	40	pint	pint	NN
13286	3065	41	milk	milk	NN
13286	3065	42	,	,	,
13286	3065	43	and	and	CC
13286	3065	44	1	1	CD
13286	3065	45	teaspoon	teaspoon	NN
13286	3065	46	lemon	lemon	NN
13286	3065	47	extract	extract	NN
13286	3065	48	.	.	.
13286	3066	1	Have	have	VBP
13286	3066	2	plain	plain	JJ
13286	3066	3	tin	tin	JJ
13286	3066	4	pudding	pudding	NN
13286	3066	5	mold	mold	NN
13286	3066	6	,	,	,
13286	3066	7	put	put	VBD
13286	3066	8	3	3	CD
13286	3066	9	tablespoons	tablespoon	NNS
13286	3066	10	sugar	sugar	NN
13286	3066	11	into	into	IN
13286	3066	12	small	small	JJ
13286	3066	13	saucepan	saucepan	NN
13286	3066	14	and	and	CC
13286	3066	15	stir	stir	NN
13286	3066	16	till	till	IN
13286	3066	17	it	-PRON-	PRP
13286	3066	18	becomes	become	VBZ
13286	3066	19	quite	quite	RB
13286	3066	20	brown	brown	JJ
13286	3066	21	like	like	IN
13286	3066	22	coffee	coffee	NN
13286	3066	23	.	.	.
13286	3067	1	Pour	pour	VB
13286	3067	2	this	this	DT
13286	3067	3	into	into	IN
13286	3067	4	mold	mold	NN
13286	3067	5	and	and	CC
13286	3067	6	run	run	VB
13286	3067	7	it	-PRON-	PRP
13286	3067	8	all	all	DT
13286	3067	9	over	over	IN
13286	3067	10	bottom	bottom	NN
13286	3067	11	of	of	IN
13286	3067	12	it	-PRON-	PRP
13286	3067	13	.	.	.
13286	3068	1	Crisco	Crisco	NNP
13286	3068	2	then	then	RB
13286	3068	3	sides	side	NNS
13286	3068	4	of	of	IN
13286	3068	5	mold	mold	NN
13286	3068	6	,	,	,
13286	3068	7	beat	beat	VBD
13286	3068	8	eggs	egg	NNS
13286	3068	9	and	and	CC
13286	3068	10	sugar	sugar	NN
13286	3068	11	together	together	RB
13286	3068	12	till	till	IN
13286	3068	13	mixed	mixed	JJ
13286	3068	14	well	well	RB
13286	3068	15	,	,	,
13286	3068	16	then	then	RB
13286	3068	17	add	add	VB
13286	3068	18	milk	milk	NN
13286	3068	19	and	and	CC
13286	3068	20	flavoring	flavoring	NN
13286	3068	21	.	.	.
13286	3069	1	Pour	pour	VB
13286	3069	2	all	all	DT
13286	3069	3	into	into	IN
13286	3069	4	prepared	prepared	JJ
13286	3069	5	mold	mold	NN
13286	3069	6	,	,	,
13286	3069	7	cover	cover	VB
13286	3069	8	with	with	IN
13286	3069	9	piece	piece	NN
13286	3069	10	of	of	IN
13286	3069	11	Criscoed	Criscoed	NNP
13286	3069	12	paper	paper	NN
13286	3069	13	;	;	:
13286	3069	14	have	have	VBP
13286	3069	15	stewpan	stewpan	VBN
13286	3069	16	with	with	IN
13286	3069	17	an	an	DT
13286	3069	18	inch	inch	NN
13286	3069	19	of	of	IN
13286	3069	20	boiling	boil	VBG
13286	3069	21	water	water	NN
13286	3069	22	in	in	IN
13286	3069	23	it	-PRON-	PRP
13286	3069	24	;	;	:
13286	3069	25	put	put	VB
13286	3069	26	saucer	saucer	NN
13286	3069	27	or	or	CC
13286	3069	28	something	something	NN
13286	3069	29	flat	flat	JJ
13286	3069	30	in	in	IN
13286	3069	31	bottom	bottom	NN
13286	3069	32	of	of	IN
13286	3069	33	it	-PRON-	PRP
13286	3069	34	,	,	,
13286	3069	35	set	set	VBD
13286	3069	36	pudding	pudde	VBG
13286	3069	37	tin	tin	NN
13286	3069	38	on	on	IN
13286	3069	39	this	this	DT
13286	3069	40	,	,	,
13286	3069	41	and	and	CC
13286	3069	42	cover	cover	VB
13286	3069	43	pan	pan	NN
13286	3069	44	with	with	IN
13286	3069	45	lid	lid	NN
13286	3069	46	.	.	.
13286	3070	1	Let	let	VB
13286	3070	2	steam	steam	NN
13286	3070	3	slowly	slowly	RB
13286	3070	4	for	for	IN
13286	3070	5	at	at	IN
13286	3070	6	least	least	JJS
13286	3070	7	1	1	CD
13286	3070	8	hour	hour	NN
13286	3070	9	.	.	.
13286	3071	1	It	-PRON-	PRP
13286	3071	2	must	must	MD
13286	3071	3	not	not	RB
13286	3071	4	boil	boil	VB
13286	3071	5	,	,	,
13286	3071	6	but	but	CC
13286	3071	7	be	be	VB
13286	3071	8	set	set	VBN
13286	3071	9	on	on	IN
13286	3071	10	part	part	NN
13286	3071	11	of	of	IN
13286	3071	12	stove	stove	NN
13286	3071	13	where	where	WRB
13286	3071	14	it	-PRON-	PRP
13286	3071	15	will	will	MD
13286	3071	16	keep	keep	VB
13286	3071	17	hot	hot	JJ
13286	3071	18	without	without	IN
13286	3071	19	boiling	boil	VBG
13286	3071	20	.	.	.
13286	3072	1	Turn	turn	VB
13286	3072	2	out	out	RP
13286	3072	3	and	and	CC
13286	3072	4	serve	serve	VB
13286	3072	5	hot	hot	JJ
13286	3072	6	or	or	CC
13286	3072	7	cold	cold	JJ
13286	3072	8	.	.	.
13286	3073	1	Vegetarian	Vegetarian	NNP
13286	3073	2	April	April	NNP
13286	3073	3	29	29	CD
13286	3073	4	_	_	NNP
13286	3073	5	Cream	Cream	NNP
13286	3073	6	of	of	IN
13286	3073	7	Salsify	Salsify	NNP
13286	3073	8	Soup	Soup	NNP
13286	3073	9	Nut	Nut	NNP
13286	3073	10	Sausage	Sausage	NNP
13286	3073	11	,	,	,
13286	3073	12	Brown	Brown	NNP
13286	3073	13	Sauce	Sauce	NNP
13286	3073	14	Grilled	grill	VBD
13286	3073	15	Sweet	Sweet	NNP
13286	3073	16	Potatoes	Potatoes	NNPS
13286	3073	17	*	*	NFP
13286	3073	18	Sour	sour	JJ
13286	3073	19	German	german	JJ
13286	3073	20	Cabbage	cabbage	NN
13286	3073	21	Apple	Apple	NNP
13286	3073	22	and	and	CC
13286	3073	23	Prune	Prune	NNP
13286	3073	24	Tart	Tart	NNP
13286	3073	25	Coffee	Coffee	NNP
13286	3073	26	_	_	NNP
13286	3073	27	_	_	NNP
13286	3073	28	*	*	NFP
13286	3073	29	Sour	sour	JJ
13286	3073	30	German	german	JJ
13286	3073	31	Cabbage_--2	cabbage_--2	JJ
13286	3073	32	quarts	quart	NNS
13286	3073	33	chopped	chop	VBD
13286	3073	34	cabbage	cabbage	NN
13286	3073	35	,	,	,
13286	3073	36	2	2	CD
13286	3073	37	tablespoons	tablespoon	NNS
13286	3073	38	Crisco	Crisco	NNP
13286	3073	39	,	,	,
13286	3073	40	1/2	1/2	CD
13286	3073	41	cup	cup	NN
13286	3073	42	vinegar	vinegar	NN
13286	3073	43	,	,	,
13286	3073	44	salt	salt	NN
13286	3073	45	and	and	CC
13286	3073	46	pepper	pepper	NN
13286	3073	47	to	to	IN
13286	3073	48	taste	taste	NN
13286	3073	49	.	.	.
13286	3074	1	Soak	soak	JJ
13286	3074	2	cabbage	cabbage	NN
13286	3074	3	in	in	IN
13286	3074	4	cold	cold	JJ
13286	3074	5	water	water	NN
13286	3074	6	for	for	IN
13286	3074	7	1	1	CD
13286	3074	8	hour	hour	NN
13286	3074	9	;	;	:
13286	3074	10	drain	drain	VB
13286	3074	11	;	;	:
13286	3074	12	place	place	VB
13286	3074	13	it	-PRON-	PRP
13286	3074	14	in	in	IN
13286	3074	15	an	an	DT
13286	3074	16	uncovered	uncovered	JJ
13286	3074	17	kettle	kettle	NN
13286	3074	18	of	of	IN
13286	3074	19	boiling	boil	VBG
13286	3074	20	salted	salt	VBN
13286	3074	21	water	water	NN
13286	3074	22	,	,	,
13286	3074	23	cook	cook	VB
13286	3074	24	20	20	CD
13286	3074	25	minutes	minute	NNS
13286	3074	26	;	;	:
13286	3074	27	drain	drain	VB
13286	3074	28	and	and	CC
13286	3074	29	return	return	VB
13286	3074	30	to	to	IN
13286	3074	31	kettle	kettle	NN
13286	3074	32	.	.	.
13286	3075	1	Add	add	VB
13286	3075	2	vinegar	vinegar	NN
13286	3075	3	,	,	,
13286	3075	4	bring	bring	VBP
13286	3075	5	cabbage	cabbage	NN
13286	3075	6	to	to	IN
13286	3075	7	boiling	boiling	NN
13286	3075	8	-	-	HYPH
13286	3075	9	point	point	NN
13286	3075	10	and	and	CC
13286	3075	11	cook	cook	NN
13286	3075	12	5	5	CD
13286	3075	13	minutes	minute	NNS
13286	3075	14	.	.	.
13286	3076	1	Add	Add	NNP
13286	3076	2	Crisco	Crisco	NNP
13286	3076	3	,	,	,
13286	3076	4	salt	salt	NN
13286	3076	5	and	and	CC
13286	3076	6	pepper	pepper	NN
13286	3076	7	to	to	IN
13286	3076	8	taste	taste	NN
13286	3076	9	.	.	.
13286	3077	1	April	April	NNP
13286	3077	2	30	30	CD
13286	3077	3	_	_	NN
13286	3077	4	*	*	NFP
13286	3077	5	Pepper	Pepper	NNP
13286	3077	6	Pot	Pot	NNP
13286	3077	7	Mutton	Mutton	NNP
13286	3077	8	Cutlets	Cutlets	NNPS
13286	3077	9	,	,	,
13286	3077	10	Tomato	Tomato	NNP
13286	3077	11	Sauce	Sauce	NNP
13286	3077	12	New	New	NNP
13286	3077	13	Potatoes	Potatoes	NNP
13286	3077	14	Lima	Lima	NNP
13286	3077	15	Beans	Beans	NNPS
13286	3077	16	Sliced	slice	VBD
13286	3077	17	Tomato	Tomato	NNP
13286	3077	18	Salad	Salad	NNP
13286	3077	19	Cheese	Cheese	NNP
13286	3077	20	Fingers	Fingers	NNPS
13286	3077	21	Violet	Violet	NNP
13286	3077	22	Mousse	Mousse	NNP
13286	3077	23	Coffee	Coffee	NNP
13286	3077	24	_	_	NNP
13286	3077	25	_	_	NNP
13286	3077	26	*	*	NFP
13286	3077	27	Pepper	pepper	NN
13286	3077	28	Pot_--A	pot_--a	NN
13286	3077	29	small	small	JJ
13286	3077	30	knuckle	knuckle	NN
13286	3077	31	of	of	IN
13286	3077	32	veal	veal	NN
13286	3077	33	,	,	,
13286	3077	34	1	1	CD
13286	3077	35	pound	pound	NN
13286	3077	36	cooked	cook	VBN
13286	3077	37	tripe	tripe	NN
13286	3077	38	,	,	,
13286	3077	39	1	1	CD
13286	3077	40	onion	onion	NN
13286	3077	41	,	,	,
13286	3077	42	2	2	CD
13286	3077	43	medium	medium	NN
13286	3077	44	-	-	HYPH
13286	3077	45	sized	sized	JJ
13286	3077	46	potatoes	potato	NNS
13286	3077	47	,	,	,
13286	3077	48	1	1	CD
13286	3077	49	bunch	bunch	NN
13286	3077	50	pot	pot	NN
13286	3077	51	herbs	herb	NNS
13286	3077	52	,	,	,
13286	3077	53	1	1	CD
13286	3077	54	cup	cup	NN
13286	3077	55	Crisco	Crisco	NNP
13286	3077	56	,	,	,
13286	3077	57	3	3	CD
13286	3077	58	quarts	quart	NNS
13286	3077	59	cold	cold	JJ
13286	3077	60	water	water	NN
13286	3077	61	.	.	.
13286	3078	1	Wash	wash	VB
13286	3078	2	veal	veal	NN
13286	3078	3	and	and	CC
13286	3078	4	pot	pot	NN
13286	3078	5	herbs	herb	NNS
13286	3078	6	and	and	CC
13286	3078	7	slice	slice	NN
13286	3078	8	onion	onion	NN
13286	3078	9	,	,	,
13286	3078	10	put	put	VBD
13286	3078	11	them	-PRON-	PRP
13286	3078	12	with	with	IN
13286	3078	13	water	water	NN
13286	3078	14	,	,	,
13286	3078	15	in	in	IN
13286	3078	16	soup	soup	NN
13286	3078	17	kettle	kettle	NNP
13286	3078	18	,	,	,
13286	3078	19	on	on	IN
13286	3078	20	back	back	RB
13286	3078	21	of	of	IN
13286	3078	22	stove	stove	NN
13286	3078	23	,	,	,
13286	3078	24	where	where	WRB
13286	3078	25	they	-PRON-	PRP
13286	3078	26	will	will	MD
13286	3078	27	come	come	VB
13286	3078	28	gradually	gradually	RB
13286	3078	29	to	to	IN
13286	3078	30	boiling	boiling	NN
13286	3078	31	point	point	NN
13286	3078	32	.	.	.
13286	3079	1	Allow	allow	VB
13286	3079	2	to	to	IN
13286	3079	3	simmer	simmer	NN
13286	3079	4	4	4	CD
13286	3079	5	hours	hour	NNS
13286	3079	6	or	or	CC
13286	3079	7	more	more	JJR
13286	3079	8	.	.	.
13286	3080	1	Strain	strain	VB
13286	3080	2	and	and	CC
13286	3080	3	set	set	VBD
13286	3080	4	away	away	RB
13286	3080	5	to	to	IN
13286	3080	6	cool	cool	JJ
13286	3080	7	.	.	.
13286	3081	1	This	this	DT
13286	3081	2	must	must	MD
13286	3081	3	be	be	VB
13286	3081	4	done	do	VBN
13286	3081	5	day	day	NN
13286	3081	6	before	before	IN
13286	3081	7	it	-PRON-	PRP
13286	3081	8	is	be	VBZ
13286	3081	9	wanted	want	VBN
13286	3081	10	.	.	.
13286	3082	1	When	when	WRB
13286	3082	2	cold	cold	JJ
13286	3082	3	,	,	,
13286	3082	4	skim	skim	VBP
13286	3082	5	off	off	RP
13286	3082	6	every	every	DT
13286	3082	7	particle	particle	NN
13286	3082	8	of	of	IN
13286	3082	9	fat	fat	NN
13286	3082	10	,	,	,
13286	3082	11	add	add	VB
13286	3082	12	to	to	IN
13286	3082	13	it	-PRON-	PRP
13286	3082	14	potatoes	potato	NNS
13286	3082	15	,	,	,
13286	3082	16	cut	cut	VBN
13286	3082	17	in	in	IN
13286	3082	18	small	small	JJ
13286	3082	19	cubes	cube	NNS
13286	3082	20	,	,	,
13286	3082	21	tripe	tripe	NN
13286	3082	22	,	,	,
13286	3082	23	cut	cut	VBN
13286	3082	24	in	in	IN
13286	3082	25	1/2	1/2	CD
13286	3082	26	inch	inch	NN
13286	3082	27	squares	square	NNS
13286	3082	28	,	,	,
13286	3082	29	bay	bay	NN
13286	3082	30	leaf	leaf	NN
13286	3082	31	,	,	,
13286	3082	32	few	few	JJ
13286	3082	33	sprigs	sprig	NNS
13286	3082	34	parsley	parsley	NN
13286	3082	35	chopped	chop	VBD
13286	3082	36	fine	fine	JJ
13286	3082	37	,	,	,
13286	3082	38	and	and	CC
13286	3082	39	meat	meat	NN
13286	3082	40	cut	cut	NN
13286	3082	41	from	from	IN
13286	3082	42	knuckle	knuckle	NNP
13286	3082	43	,	,	,
13286	3082	44	rejecting	reject	VBG
13286	3082	45	every	every	DT
13286	3082	46	bit	bit	NN
13286	3082	47	of	of	IN
13286	3082	48	fat	fat	NN
13286	3082	49	and	and	CC
13286	3082	50	gristle	gristle	NN
13286	3082	51	.	.	.
13286	3083	1	Put	put	VB
13286	3083	2	them	-PRON-	PRP
13286	3083	3	on	on	RP
13286	3083	4	to	to	TO
13286	3083	5	boil	boil	VB
13286	3083	6	just	just	RB
13286	3083	7	long	long	RB
13286	3083	8	enough	enough	RB
13286	3083	9	before	before	IN
13286	3083	10	dinner	dinner	NN
13286	3083	11	to	to	TO
13286	3083	12	cook	cook	VB
13286	3083	13	potatoes	potato	NNS
13286	3083	14	;	;	:
13286	3083	15	when	when	WRB
13286	3083	16	boiling	boil	VBG
13286	3083	17	season	season	NN
13286	3083	18	to	to	TO
13286	3083	19	taste	taste	VB
13286	3083	20	with	with	IN
13286	3083	21	salt	salt	NN
13286	3083	22	and	and	CC
13286	3083	23	red	red	JJ
13286	3083	24	pepper	pepper	NN
13286	3083	25	.	.	.
13286	3084	1	Thicken	Thicken	NNP
13286	3084	2	soup	soup	NN
13286	3084	3	with	with	IN
13286	3084	4	one	one	CD
13286	3084	5	teaspoon	teaspoon	NN
13286	3084	6	each	each	DT
13286	3084	7	flour	flour	NN
13286	3084	8	and	and	CC
13286	3084	9	cornstarch	cornstarch	NN
13286	3084	10	mixed	mixed	JJ
13286	3084	11	smooth	smooth	JJ
13286	3084	12	with	with	IN
13286	3084	13	little	little	JJ
13286	3084	14	water	water	NN
13286	3084	15	.	.	.
13286	3085	1	Mix	Mix	NNP
13286	3085	2	Crisco	Crisco	NNP
13286	3085	3	with	with	IN
13286	3085	4	1	1	CD
13286	3085	5	cup	cup	NN
13286	3085	6	flour	flour	NN
13286	3085	7	,	,	,
13286	3085	8	1/2	1/2	CD
13286	3085	9	teaspoon	teaspoon	NN
13286	3085	10	salt	salt	NN
13286	3085	11	and	and	CC
13286	3085	12	little	little	JJ
13286	3085	13	pepper	pepper	NN
13286	3085	14	,	,	,
13286	3085	15	and	and	CC
13286	3085	16	enough	enough	JJ
13286	3085	17	cold	cold	JJ
13286	3085	18	water	water	NN
13286	3085	19	to	to	TO
13286	3085	20	make	make	VB
13286	3085	21	dough	dough	NN
13286	3085	22	stiff	stiff	JJ
13286	3085	23	enough	enough	RB
13286	3085	24	to	to	TO
13286	3085	25	roll	roll	VB
13286	3085	26	out	out	RP
13286	3085	27	,	,	,
13286	3085	28	cut	cut	VBN
13286	3085	29	in	in	IN
13286	3085	30	small	small	JJ
13286	3085	31	squares	square	NNS
13286	3085	32	and	and	CC
13286	3085	33	boil	boil	NN
13286	3085	34	in	in	IN
13286	3085	35	soup	soup	NN
13286	3085	36	1/2	1/2	CD
13286	3085	37	hour	hour	NN
13286	3085	38	.	.	.
13286	3086	1	May	May	NNP
13286	3086	2	1	1	CD
13286	3086	3	_	_	NNP
13286	3086	4	Beef	Beef	NNP
13286	3086	5	Soup	Soup	NNP
13286	3086	6	Noodles	Noodles	NNP
13286	3086	7	Roast	Roast	NNP
13286	3086	8	Beef	Beef	NNP
13286	3086	9	Yorkshire	Yorkshire	NNP
13286	3086	10	Pudding	Pudding	NNP
13286	3086	11	Browned	Browned	NNP
13286	3086	12	Potatoes	Potatoes	NNP
13286	3086	13	*	*	NFP
13286	3086	14	Canned	Canned	NNP
13286	3086	15	Corn	Corn	NNP
13286	3086	16	Pudding	Pudding	NNP
13286	3086	17	Spinach	Spinach	NNP
13286	3086	18	and	and	CC
13286	3086	19	Egg	Egg	NNP
13286	3086	20	Salad	Salad	NNP
13286	3086	21	Strawberry	Strawberry	NNP
13286	3086	22	Sherbet	Sherbet	NNP
13286	3086	23	Coffee	Coffee	NNP
13286	3086	24	_	_	NNP
13286	3086	25	_	_	NNP
13286	3086	26	*	*	NFP
13286	3086	27	Canned	Canned	NNP
13286	3086	28	Corn	Corn	NNP
13286	3086	29	Pudding--_1	Pudding--_1	NNP
13286	3086	30	can	can	MD
13286	3086	31	corn	corn	VB
13286	3086	32	,	,	,
13286	3086	33	1	1	CD
13286	3086	34	cup	cup	NN
13286	3086	35	hot	hot	JJ
13286	3086	36	milk	milk	NN
13286	3086	37	,	,	,
13286	3086	38	1/4	1/4	CD
13286	3086	39	teaspoon	teaspoon	NN
13286	3086	40	salt	salt	NN
13286	3086	41	,	,	,
13286	3086	42	1/2	1/2	CD
13286	3086	43	teaspoon	teaspoon	NN
13286	3086	44	sugar	sugar	NN
13286	3086	45	,	,	,
13286	3086	46	1	1	CD
13286	3086	47	tablespoon	tablespoon	NN
13286	3086	48	Crisco	Crisco	NNP
13286	3086	49	,	,	,
13286	3086	50	1	1	CD
13286	3086	51	tablespoon	tablespoon	NN
13286	3086	52	flour	flour	NN
13286	3086	53	,	,	,
13286	3086	54	and	and	CC
13286	3086	55	1	1	CD
13286	3086	56	egg	egg	NN
13286	3086	57	.	.	.
13286	3087	1	Melt	Melt	NNP
13286	3087	2	Crisco	Crisco	NNP
13286	3087	3	;	;	:
13286	3087	4	mix	mix	VB
13286	3087	5	well	well	RB
13286	3087	6	with	with	IN
13286	3087	7	flour	flour	NN
13286	3087	8	;	;	:
13286	3087	9	add	add	VB
13286	3087	10	the	the	DT
13286	3087	11	milk	milk	NN
13286	3087	12	gradually	gradually	RB
13286	3087	13	,	,	,
13286	3087	14	then	then	RB
13286	3087	15	the	the	DT
13286	3087	16	seasoning	seasoning	NN
13286	3087	17	and	and	CC
13286	3087	18	corn	corn	NN
13286	3087	19	,	,	,
13286	3087	20	and	and	CC
13286	3087	21	last	last	RB
13286	3087	22	of	of	IN
13286	3087	23	all	all	DT
13286	3087	24	beaten	beat	VBN
13286	3087	25	egg	egg	NN
13286	3087	26	.	.	.
13286	3088	1	Pour	pour	VB
13286	3088	2	into	into	IN
13286	3088	3	Criscoed	Criscoed	NNP
13286	3088	4	baking	baking	NN
13286	3088	5	dish	dish	NN
13286	3088	6	and	and	CC
13286	3088	7	bake	bake	NN
13286	3088	8	in	in	RP
13286	3088	9	moderate	moderate	JJ
13286	3088	10	oven	oven	NN
13286	3088	11	for	for	IN
13286	3088	12	1/2	1/2	CD
13286	3088	13	hour	hour	NN
13286	3088	14	.	.	.
13286	3089	1	May	May	NNP
13286	3089	2	2	2	CD
13286	3089	3	_	_	NNP
13286	3089	4	Porterhouse	Porterhouse	NNP
13286	3089	5	Steak	Steak	NNP
13286	3089	6	Scalloped	Scalloped	NNP
13286	3089	7	Potatoes	Potatoes	NNP
13286	3089	8	with	with	IN
13286	3089	9	Onion	Onion	NNP
13286	3089	10	Artichokes	Artichokes	NNPS
13286	3089	11	,	,	,
13286	3089	12	Hollandaise	Hollandaise	NNP
13286	3089	13	Sauce	Sauce	NNP
13286	3089	14	*	*	NFP
13286	3089	15	Daisy	Daisy	NNP
13286	3089	16	Salad	Salad	NNP
13286	3089	17	Roquefort	Roquefort	NNP
13286	3089	18	Cheese	Cheese	NNP
13286	3089	19	Lemon	Lemon	NNP
13286	3089	20	Ice	Ice	NNP
13286	3089	21	Cream	Cream	NNP
13286	3089	22	with	with	IN
13286	3089	23	Grated	Grated	NNP
13286	3089	24	Pineapple	Pineapple	NNP
13286	3089	25	Coffee	Coffee	NNP
13286	3089	26	_	_	NNP
13286	3089	27	_	_	NNP
13286	3089	28	*	*	NFP
13286	3089	29	Daisy	Daisy	NNP
13286	3089	30	Salad_--Arrange	Salad_--Arrange	NNP
13286	3089	31	around	around	IN
13286	3089	32	border	border	NN
13286	3089	33	of	of	IN
13286	3089	34	salad	salad	NN
13286	3089	35	plates	plate	NNS
13286	3089	36	a	a	DT
13286	3089	37	row	row	NN
13286	3089	38	of	of	IN
13286	3089	39	crispy	crispy	NNP
13286	3089	40	lettuce	lettuce	NN
13286	3089	41	leaves	leave	NNS
13286	3089	42	,	,	,
13286	3089	43	and	and	CC
13286	3089	44	in	in	IN
13286	3089	45	the	the	DT
13286	3089	46	center	center	NN
13286	3089	47	put	put	VBD
13286	3089	48	a	a	DT
13286	3089	49	tablespoon	tablespoon	NN
13286	3089	50	of	of	IN
13286	3089	51	dressing	dressing	NN
13286	3089	52	.	.	.
13286	3090	1	This	this	DT
13286	3090	2	makes	make	VBZ
13286	3090	3	center	center	NN
13286	3090	4	of	of	IN
13286	3090	5	daisy	daisy	NNP
13286	3090	6	.	.	.
13286	3091	1	Around	around	IN
13286	3091	2	this	this	DT
13286	3091	3	put	put	NN
13286	3091	4	petals	petal	NNS
13286	3091	5	made	make	VBN
13286	3091	6	by	by	IN
13286	3091	7	cutting	cut	VBG
13286	3091	8	into	into	IN
13286	3091	9	narrow	narrow	JJ
13286	3091	10	strips	strip	NNS
13286	3091	11	whites	white	NNS
13286	3091	12	of	of	IN
13286	3091	13	hard	hard	RB
13286	3091	14	-	-	HYPH
13286	3091	15	cooked	cook	VBN
13286	3091	16	eggs	egg	NNS
13286	3091	17	.	.	.
13286	3092	1	Take	take	VB
13286	3092	2	yolks	yolk	NNS
13286	3092	3	of	of	IN
13286	3092	4	these	these	DT
13286	3092	5	eggs	egg	NNS
13286	3092	6	and	and	CC
13286	3092	7	put	put	VBD
13286	3092	8	through	through	IN
13286	3092	9	strainer	strainer	NN
13286	3092	10	,	,	,
13286	3092	11	scattering	scatter	VBG
13286	3092	12	over	over	RP
13286	3092	13	dressing	dressing	NN
13286	3092	14	in	in	IN
13286	3092	15	center	center	NN
13286	3092	16	to	to	TO
13286	3092	17	give	give	VB
13286	3092	18	a	a	DT
13286	3092	19	rough	rough	JJ
13286	3092	20	appearance	appearance	NN
13286	3092	21	.	.	.
13286	3093	1	This	this	DT
13286	3093	2	will	will	MD
13286	3093	3	require	require	VB
13286	3093	4	about	about	RB
13286	3093	5	five	five	CD
13286	3093	6	hard	hard	RB
13286	3093	7	-	-	HYPH
13286	3093	8	cooked	cook	VBN
13286	3093	9	eggs	egg	NNS
13286	3093	10	.	.	.
13286	3094	1	The	the	DT
13286	3094	2	dressing	dressing	NN
13286	3094	3	for	for	IN
13286	3094	4	the	the	DT
13286	3094	5	center	center	NN
13286	3094	6	is	be	VBZ
13286	3094	7	made	make	VBN
13286	3094	8	as	as	IN
13286	3094	9	follows	follow	VBZ
13286	3094	10	:	:	:
13286	3094	11	Beat	beat	VB
13286	3094	12	together	together	RB
13286	3094	13	3	3	CD
13286	3094	14	eggs	egg	NNS
13286	3094	15	,	,	,
13286	3094	16	add	add	VB
13286	3094	17	to	to	IN
13286	3094	18	them	-PRON-	PRP
13286	3094	19	1	1	CD
13286	3094	20	cup	cup	NN
13286	3094	21	milk	milk	NN
13286	3094	22	,	,	,
13286	3094	23	2	2	CD
13286	3094	24	tablespoons	tablespoon	NNS
13286	3094	25	vinegar	vinegar	NN
13286	3094	26	,	,	,
13286	3094	27	1/2	1/2	CD
13286	3094	28	teaspoon	teaspoon	NN
13286	3094	29	salt	salt	NN
13286	3094	30	,	,	,
13286	3094	31	2	2	CD
13286	3094	32	tablespoons	tablespoon	NNS
13286	3094	33	Crisco	Crisco	NNP
13286	3094	34	,	,	,
13286	3094	35	2	2	CD
13286	3094	36	teaspoons	teaspoon	NNS
13286	3094	37	mustard	mustard	NN
13286	3094	38	mixed	mix	VBN
13286	3094	39	to	to	TO
13286	3094	40	paste	paste	VB
13286	3094	41	with	with	IN
13286	3094	42	2	2	CD
13286	3094	43	teaspoons	teaspoon	NNS
13286	3094	44	water	water	NN
13286	3094	45	,	,	,
13286	3094	46	and	and	CC
13286	3094	47	pepper	pepper	NN
13286	3094	48	to	to	IN
13286	3094	49	taste	taste	NN
13286	3094	50	.	.	.
13286	3095	1	Bring	bring	VB
13286	3095	2	to	to	IN
13286	3095	3	boiling	boiling	NN
13286	3095	4	point	point	NN
13286	3095	5	.	.	.
13286	3096	1	May	May	NNP
13286	3096	2	3	3	CD
13286	3096	3	_	_	NNP
13286	3096	4	Normandy	Normandy	NNP
13286	3096	5	Soup	Soup	NNP
13286	3096	6	*	*	NFP
13286	3096	7	Veal	Veal	NNP
13286	3096	8	Loaf	Loaf	NNP
13286	3096	9	,	,	,
13286	3096	10	Brown	Brown	NNP
13286	3096	11	Sauce	Sauce	NNP
13286	3096	12	String	String	NNP
13286	3096	13	Beans	Beans	NNPS
13286	3096	14	Baked	bake	VBD
13286	3096	15	Tomatoes	Tomatoes	NNPS
13286	3096	16	Mexican	Mexican	NNP
13286	3096	17	Salad	Salad	NNP
13286	3096	18	Cheese	Cheese	NNP
13286	3096	19	Fingers	Fingers	NNPS
13286	3096	20	Vanilla	Vanilla	NNP
13286	3096	21	Ice	Ice	NNP
13286	3096	22	Cream	Cream	NNP
13286	3096	23	Strawberry	Strawberry	NNP
13286	3096	24	Tarts	Tarts	NNPS
13286	3096	25	Coffee	Coffee	NNP
13286	3096	26	_	_	NNP
13286	3096	27	_	_	NNP
13286	3096	28	*	*	NFP
13286	3096	29	Veal	Veal	NNP
13286	3096	30	Loaf_--1	Loaf_--1	NNP
13286	3096	31	pound	pound	NN
13286	3096	32	cold	cold	JJ
13286	3096	33	roast	roast	NN
13286	3096	34	veal	veal	NN
13286	3096	35	finely	finely	RB
13286	3096	36	chopped	chop	VBD
13286	3096	37	,	,	,
13286	3096	38	1/2	1/2	CD
13286	3096	39	pound	pound	NN
13286	3096	40	sausage	sausage	NN
13286	3096	41	meat	meat	NN
13286	3096	42	,	,	,
13286	3096	43	2	2	CD
13286	3096	44	tablespoons	tablespoon	NNS
13286	3096	45	Crisco	Crisco	NNP
13286	3096	46	,	,	,
13286	3096	47	4	4	CD
13286	3096	48	tablespoons	tablespoon	NNS
13286	3096	49	breadcrumbs	breadcrumb	NNS
13286	3096	50	,	,	,
13286	3096	51	1/2	1/2	CD
13286	3096	52	cup	cup	NN
13286	3096	53	stock	stock	NN
13286	3096	54	or	or	CC
13286	3096	55	gravy	gravy	NN
13286	3096	56	,	,	,
13286	3096	57	1	1	CD
13286	3096	58	egg	egg	NN
13286	3096	59	,	,	,
13286	3096	60	salt	salt	NN
13286	3096	61	and	and	CC
13286	3096	62	pepper	pepper	NN
13286	3096	63	to	to	IN
13286	3096	64	taste	taste	NN
13286	3096	65	.	.	.
13286	3097	1	Mix	mix	JJ
13286	3097	2	veal	veal	NN
13286	3097	3	,	,	,
13286	3097	4	sausage	sausage	NN
13286	3097	5	meat	meat	NN
13286	3097	6	,	,	,
13286	3097	7	Crisco	Crisco	NNP
13286	3097	8	,	,	,
13286	3097	9	and	and	CC
13286	3097	10	breadcrumbs	breadcrumb	VBZ
13286	3097	11	together	together	RB
13286	3097	12	,	,	,
13286	3097	13	season	season	NN
13286	3097	14	liberally	liberally	RB
13286	3097	15	with	with	IN
13286	3097	16	salt	salt	NN
13286	3097	17	and	and	CC
13286	3097	18	pepper	pepper	NN
13286	3097	19	,	,	,
13286	3097	20	and	and	CC
13286	3097	21	add	add	VB
13286	3097	22	egg	egg	NN
13286	3097	23	.	.	.
13286	3098	1	Mix	mix	VB
13286	3098	2	thoroughly	thoroughly	RB
13286	3098	3	and	and	CC
13286	3098	4	add	add	VB
13286	3098	5	gravy	gravy	NN
13286	3098	6	or	or	CC
13286	3098	7	stock	stock	NN
13286	3098	8	gradually	gradually	RB
13286	3098	9	until	until	IN
13286	3098	10	it	-PRON-	PRP
13286	3098	11	is	be	VBZ
13286	3098	12	thoroughly	thoroughly	RB
13286	3098	13	moistened	moisten	VBN
13286	3098	14	.	.	.
13286	3099	1	Form	form	VB
13286	3099	2	into	into	IN
13286	3099	3	a	a	DT
13286	3099	4	short	short	JJ
13286	3099	5	thick	thick	JJ
13286	3099	6	roll	roll	NN
13286	3099	7	,	,	,
13286	3099	8	cover	cover	VBP
13286	3099	9	lightly	lightly	RB
13286	3099	10	with	with	IN
13286	3099	11	flour	flour	NN
13286	3099	12	,	,	,
13286	3099	13	or	or	CC
13286	3099	14	,	,	,
13286	3099	15	when	when	WRB
13286	3099	16	economy	economy	NN
13286	3099	17	is	be	VBZ
13286	3099	18	not	not	RB
13286	3099	19	an	an	DT
13286	3099	20	object	object	NN
13286	3099	21	,	,	,
13286	3099	22	coat	coat	NN
13286	3099	23	with	with	IN
13286	3099	24	egg	egg	NN
13286	3099	25	and	and	CC
13286	3099	26	breadcrumbs	breadcrumb	NNS
13286	3099	27	.	.	.
13286	3100	1	Bake	bake	VB
13286	3100	2	in	in	IN
13286	3100	3	moderate	moderate	JJ
13286	3100	4	oven	oven	NN
13286	3100	5	for	for	IN
13286	3100	6	1	1	CD
13286	3100	7	hour	hour	NN
13286	3100	8	,	,	,
13286	3100	9	basting	baste	VBG
13286	3100	10	occasionally	occasionally	RB
13286	3100	11	with	with	IN
13286	3100	12	hot	hot	JJ
13286	3100	13	Crisco	Crisco	NNP
13286	3100	14	,	,	,
13286	3100	15	and	and	CC
13286	3100	16	serve	serve	VB
13286	3100	17	hot	hot	JJ
13286	3100	18	with	with	IN
13286	3100	19	brown	brown	JJ
13286	3100	20	sauce	sauce	NN
13286	3100	21	.	.	.
13286	3101	1	May	May	NNP
13286	3101	2	4	4	CD
13286	3101	3	_	_	NNP
13286	3101	4	Clear	Clear	NNP
13286	3101	5	Gravy	Gravy	NNP
13286	3101	6	Soup	Soup	NNP
13286	3101	7	*	*	NFP
13286	3101	8	Crown	Crown	NNP
13286	3101	9	of	of	IN
13286	3101	10	Lamb	Lamb	NNP
13286	3101	11	with	with	IN
13286	3101	12	Peas	Peas	NNP
13286	3101	13	Potato	Potato	NNP
13286	3101	14	Croquettes	Croquettes	NNPS
13286	3101	15	Cauliflower	Cauliflower	NNP
13286	3101	16	Bird	Bird	NNP
13286	3101	17	's	's	POS
13286	3101	18	Nest	Nest	NNP
13286	3101	19	Salad	Salad	NNP
13286	3101	20	Cheese	Cheese	NNP
13286	3101	21	Custard	Custard	NNP
13286	3101	22	Sultana	Sultana	NNP
13286	3101	23	Roll	Roll	NNP
13286	3101	24	,	,	,
13286	3101	25	Strawberry	Strawberry	NNP
13286	3101	26	Sauce	Sauce	NNP
13286	3101	27	Coffee	Coffee	NNP
13286	3101	28	_	_	NNP
13286	3101	29	_	_	NNP
13286	3101	30	*	*	NFP
13286	3101	31	Crown	Crown	NNP
13286	3101	32	of	of	IN
13286	3101	33	Lamb	Lamb	NNP
13286	3101	34	with	with	IN
13286	3101	35	Peas_--Select	peas_--select	NN
13286	3101	36	parts	part	NNS
13286	3101	37	from	from	IN
13286	3101	38	2	2	CD
13286	3101	39	loins	loin	NNS
13286	3101	40	containing	contain	VBG
13286	3101	41	ribs	rib	NNS
13286	3101	42	,	,	,
13286	3101	43	scrape	scrape	NN
13286	3101	44	flesh	flesh	NN
13286	3101	45	from	from	IN
13286	3101	46	bone	bone	NN
13286	3101	47	between	between	IN
13286	3101	48	ribs	rib	NNS
13286	3101	49	,	,	,
13286	3101	50	as	as	RB
13286	3101	51	far	far	RB
13286	3101	52	as	as	IN
13286	3101	53	lean	lean	JJ
13286	3101	54	meat	meat	NN
13286	3101	55	and	and	CC
13286	3101	56	trim	trim	VB
13286	3101	57	off	off	RP
13286	3101	58	backbone	backbone	NN
13286	3101	59	.	.	.
13286	3102	1	Shape	shape	VB
13286	3102	2	each	each	DT
13286	3102	3	piece	piece	NN
13286	3102	4	in	in	IN
13286	3102	5	semi	semi	JJ
13286	3102	6	-	-	JJ
13286	3102	7	circle	circle	NN
13286	3102	8	,	,	,
13286	3102	9	having	have	VBG
13286	3102	10	ribs	rib	NNS
13286	3102	11	outside	outside	RB
13286	3102	12	and	and	CC
13286	3102	13	sew	sew	VB
13286	3102	14	pieces	piece	NNS
13286	3102	15	together	together	RB
13286	3102	16	to	to	TO
13286	3102	17	form	form	VB
13286	3102	18	a	a	DT
13286	3102	19	crown	crown	NN
13286	3102	20	.	.	.
13286	3103	1	Trim	trim	VB
13286	3103	2	ends	end	NNS
13286	3103	3	of	of	IN
13286	3103	4	bones	bone	NNS
13286	3103	5	evenly	evenly	RB
13286	3103	6	and	and	CC
13286	3103	7	rather	rather	RB
13286	3103	8	short	short	JJ
13286	3103	9	and	and	CC
13286	3103	10	wrap	wrap	VB
13286	3103	11	each	each	DT
13286	3103	12	bone	bone	NN
13286	3103	13	in	in	IN
13286	3103	14	thin	thin	JJ
13286	3103	15	strip	strip	NNP
13286	3103	16	fat	fat	NN
13286	3103	17	scraps	scrap	NNS
13286	3103	18	to	to	TO
13286	3103	19	prevent	prevent	VB
13286	3103	20	bone	bone	NN
13286	3103	21	from	from	IN
13286	3103	22	burning	burn	VBG
13286	3103	23	.	.	.
13286	3104	1	Place	place	NN
13286	3104	2	on	on	IN
13286	3104	3	rack	rack	NN
13286	3104	4	in	in	IN
13286	3104	5	dripping	drip	VBG
13286	3104	6	pan	pan	NN
13286	3104	7	with	with	IN
13286	3104	8	bowl	bowl	NN
13286	3104	9	in	in	IN
13286	3104	10	center	center	NN
13286	3104	11	of	of	IN
13286	3104	12	crown	crown	NNP
13286	3104	13	to	to	TO
13286	3104	14	preserve	preserve	VB
13286	3104	15	its	-PRON-	PRP$
13286	3104	16	shape	shape	NN
13286	3104	17	.	.	.
13286	3105	1	Dredge	dredge	NN
13286	3105	2	with	with	IN
13286	3105	3	flour	flour	NN
13286	3105	4	,	,	,
13286	3105	5	sprinkle	sprinkle	VB
13286	3105	6	with	with	IN
13286	3105	7	salt	salt	NN
13286	3105	8	and	and	CC
13286	3105	9	pepper	pepper	NN
13286	3105	10	,	,	,
13286	3105	11	basting	baste	VBG
13286	3105	12	frequently	frequently	RB
13286	3105	13	with	with	IN
13286	3105	14	melted	melt	VBN
13286	3105	15	Crisco	Crisco	NNP
13286	3105	16	,	,	,
13286	3105	17	and	and	CC
13286	3105	18	allowing	allow	VBG
13286	3105	19	9	9	CD
13286	3105	20	minutes	minute	NNS
13286	3105	21	to	to	IN
13286	3105	22	the	the	DT
13286	3105	23	pound	pound	NN
13286	3105	24	for	for	IN
13286	3105	25	roasting	roast	VBG
13286	3105	26	.	.	.
13286	3106	1	Cover	cover	NN
13286	3106	2	bones	bone	NNS
13286	3106	3	with	with	IN
13286	3106	4	Criscoed	Criscoed	NNP
13286	3106	5	paper	paper	NN
13286	3106	6	.	.	.
13286	3107	1	Remove	remove	VB
13286	3107	2	paper	paper	NN
13286	3107	3	from	from	IN
13286	3107	4	bones	bone	NNS
13286	3107	5	before	before	IN
13286	3107	6	serving	serve	VBG
13286	3107	7	and	and	CC
13286	3107	8	fill	fill	VB
13286	3107	9	the	the	DT
13286	3107	10	center	center	NN
13286	3107	11	with	with	IN
13286	3107	12	peas	pea	NNS
13286	3107	13	.	.	.
13286	3108	1	Place	place	NN
13286	3108	2	paper	paper	NN
13286	3108	3	frills	frill	NNS
13286	3108	4	on	on	IN
13286	3108	5	chop	chop	NN
13286	3108	6	bones	bone	NNS
13286	3108	7	and	and	CC
13286	3108	8	parsley	parsley	NN
13286	3108	9	around	around	IN
13286	3108	10	base	base	NN
13286	3108	11	.	.	.
13286	3109	1	The	the	DT
13286	3109	2	center	center	NN
13286	3109	3	of	of	IN
13286	3109	4	crown	crown	NN
13286	3109	5	may	may	MD
13286	3109	6	be	be	VB
13286	3109	7	filled	fill	VBN
13286	3109	8	with	with	IN
13286	3109	9	potato	potato	NN
13286	3109	10	balls	ball	NNS
13286	3109	11	,	,	,
13286	3109	12	French	french	JJ
13286	3109	13	fried	fry	VBN
13286	3109	14	potatoes	potato	NNS
13286	3109	15	,	,	,
13286	3109	16	or	or	CC
13286	3109	17	puree	puree	NN
13286	3109	18	of	of	IN
13286	3109	19	chestnuts	chestnut	NNS
13286	3109	20	.	.	.
13286	3110	1	May	May	NNP
13286	3110	2	5	5	CD
13286	3110	3	_	_	NN
13286	3110	4	*	*	NFP
13286	3110	5	Hotch	Hotch	NNP
13286	3110	6	Potch	potch	NN
13286	3110	7	Baked	bake	VBN
13286	3110	8	Ham	ham	NN
13286	3110	9	in	in	IN
13286	3110	10	Pastry	Pastry	NNP
13286	3110	11	Mashed	Mashed	NNP
13286	3110	12	Turnips	Turnips	NNP
13286	3110	13	Potato	Potato	NNP
13286	3110	14	Balls	Balls	NNPS
13286	3110	15	Stuffed	stuff	VBD
13286	3110	16	Tomato	Tomato	NNP
13286	3110	17	Salad	Salad	NNP
13286	3110	18	Caramel	Caramel	NNP
13286	3110	19	Ice	Ice	NNP
13286	3110	20	Cream	Cream	NNP
13286	3110	21	Cake	Cake	NNP
13286	3110	22	Coffee	Coffee	NNP
13286	3110	23	_	_	NNP
13286	3110	24	_	_	NNP
13286	3110	25	*	*	NFP
13286	3110	26	Hotch	Hotch	NNP
13286	3110	27	Potch_--1/3	Potch_--1/3	NNP
13286	3110	28	cup	cup	NN
13286	3110	29	pearl	pearl	NNP
13286	3110	30	barley	barley	NNP
13286	3110	31	,	,	,
13286	3110	32	1	1	CD
13286	3110	33	small	small	JJ
13286	3110	34	cabbage	cabbage	NN
13286	3110	35	,	,	,
13286	3110	36	2	2	CD
13286	3110	37	carrots	carrot	NNS
13286	3110	38	,	,	,
13286	3110	39	1	1	CD
13286	3110	40	turnip	turnip	NN
13286	3110	41	,	,	,
13286	3110	42	2	2	CD
13286	3110	43	onions	onion	NNS
13286	3110	44	,	,	,
13286	3110	45	parsley	parsley	NN
13286	3110	46	and	and	CC
13286	3110	47	herbs	herb	NNS
13286	3110	48	,	,	,
13286	3110	49	4	4	CD
13286	3110	50	tablespoons	tablespoon	NNS
13286	3110	51	Crisco	Crisco	NNP
13286	3110	52	,	,	,
13286	3110	53	salt	salt	NN
13286	3110	54	and	and	CC
13286	3110	55	pepper	pepper	NN
13286	3110	56	to	to	TO
13286	3110	57	taste	taste	NN
13286	3110	58	,	,	,
13286	3110	59	and	and	CC
13286	3110	60	3	3	CD
13286	3110	61	quarts	quart	NNS
13286	3110	62	water	water	NN
13286	3110	63	.	.	.
13286	3111	1	Put	put	VB
13286	3111	2	barley	barley	NN
13286	3111	3	on	on	IN
13286	3111	4	fire	fire	NN
13286	3111	5	with	with	IN
13286	3111	6	cold	cold	JJ
13286	3111	7	water	water	NN
13286	3111	8	.	.	.
13286	3112	1	Scrape	scrape	VB
13286	3112	2	or	or	CC
13286	3112	3	grate	grate	VB
13286	3112	4	one	one	CD
13286	3112	5	of	of	IN
13286	3112	6	carrots	carrot	NNS
13286	3112	7	,	,	,
13286	3112	8	and	and	CC
13286	3112	9	put	put	VBD
13286	3112	10	it	-PRON-	PRP
13286	3112	11	aside	aside	RB
13286	3112	12	in	in	IN
13286	3112	13	little	little	JJ
13286	3112	14	water	water	NN
13286	3112	15	.	.	.
13286	3113	1	Chop	chop	VB
13286	3113	2	all	all	DT
13286	3113	3	rest	rest	NN
13286	3113	4	of	of	IN
13286	3113	5	vegetables	vegetable	NNS
13286	3113	6	very	very	RB
13286	3113	7	small	small	JJ
13286	3113	8	,	,	,
13286	3113	9	and	and	CC
13286	3113	10	when	when	WRB
13286	3113	11	water	water	NN
13286	3113	12	boils	boil	VBZ
13286	3113	13	put	put	VB
13286	3113	14	them	-PRON-	PRP
13286	3113	15	in	in	RB
13286	3113	16	with	with	IN
13286	3113	17	Crisco	Crisco	NNP
13286	3113	18	,	,	,
13286	3113	19	salt	salt	NN
13286	3113	20	and	and	CC
13286	3113	21	pepper	pepper	NN
13286	3113	22	.	.	.
13286	3114	1	There	there	EX
13286	3114	2	should	should	MD
13286	3114	3	be	be	VB
13286	3114	4	enough	enough	JJ
13286	3114	5	vegetables	vegetable	NNS
13286	3114	6	to	to	TO
13286	3114	7	make	make	VB
13286	3114	8	it	-PRON-	PRP
13286	3114	9	rather	rather	RB
13286	3114	10	thick	thick	JJ
13286	3114	11	.	.	.
13286	3115	1	Boil	Boil	NNP
13286	3115	2	for	for	IN
13286	3115	3	2	2	CD
13286	3115	4	hours	hour	NNS
13286	3115	5	,	,	,
13286	3115	6	then	then	RB
13286	3115	7	add	add	VB
13286	3115	8	scraped	scrape	VBN
13286	3115	9	carrots	carrot	NNS
13286	3115	10	,	,	,
13286	3115	11	and	and	CC
13286	3115	12	boil	boil	VB
13286	3115	13	for	for	IN
13286	3115	14	another	another	DT
13286	3115	15	1/2	1/2	CD
13286	3115	16	hour	hour	NN
13286	3115	17	.	.	.
13286	3116	1	Many	many	JJ
13286	3116	2	other	other	JJ
13286	3116	3	vegetables	vegetable	NNS
13286	3116	4	may	may	MD
13286	3116	5	be	be	VB
13286	3116	6	added	add	VBN
13286	3116	7	.	.	.
13286	3117	1	Lettuce	lettuce	NN
13286	3117	2	,	,	,
13286	3117	3	green	green	JJ
13286	3117	4	peas	pea	NNS
13286	3117	5	,	,	,
13286	3117	6	and	and	CC
13286	3117	7	celery	celery	NN
13286	3117	8	when	when	WRB
13286	3117	9	in	in	IN
13286	3117	10	season	season	NN
13286	3117	11	.	.	.
13286	3118	1	May	May	NNP
13286	3118	2	6	6	CD
13286	3118	3	_	_	NNP
13286	3118	4	Pear	Pear	NNP
13286	3118	5	and	and	CC
13286	3118	6	Ginger	Ginger	NNP
13286	3118	7	Cocktail	Cocktail	NNP
13286	3118	8	Tomato	Tomato	NNP
13286	3118	9	and	and	CC
13286	3118	10	Vermicelli	Vermicelli	NNP
13286	3118	11	Soup	Soup	NNP
13286	3118	12	Broiled	Broiled	NNP
13286	3118	13	Beefsteak	Beefsteak	NNP
13286	3118	14	*	*	NFP
13286	3118	15	French	French	NNP
13286	3118	16	Fried	Fried	NNP
13286	3118	17	Potatoes	Potatoes	NNPS
13286	3118	18	Lettuce	Lettuce	NNP
13286	3118	19	Salad	Salad	NNP
13286	3118	20	Lemon	Lemon	NNP
13286	3118	21	Pudding	Pudding	NNP
13286	3118	22	,	,	,
13286	3118	23	White	White	NNP
13286	3118	24	Sauce	Sauce	NNP
13286	3118	25	Coffee	Coffee	NNP
13286	3118	26	_	_	NNP
13286	3118	27	_	_	NNP
13286	3118	28	*	*	NFP
13286	3118	29	French	French	NNP
13286	3118	30	Fried	Fried	NNP
13286	3118	31	Potatoes_--Wash	potatoes_--wash	NN
13286	3118	32	and	and	CC
13286	3118	33	pare	pare	VB
13286	3118	34	small	small	JJ
13286	3118	35	potatoes	potato	NNS
13286	3118	36	,	,	,
13286	3118	37	cut	cut	VBN
13286	3118	38	in	in	IN
13286	3118	39	eighths	eighth	NNS
13286	3118	40	lengthwise	lengthwise	RB
13286	3118	41	,	,	,
13286	3118	42	and	and	CC
13286	3118	43	soak	soak	VB
13286	3118	44	1	1	CD
13286	3118	45	hour	hour	NN
13286	3118	46	in	in	IN
13286	3118	47	cold	cold	JJ
13286	3118	48	water	water	NN
13286	3118	49	.	.	.
13286	3119	1	Take	take	VB
13286	3119	2	from	from	IN
13286	3119	3	water	water	NN
13286	3119	4	,	,	,
13286	3119	5	dry	dry	JJ
13286	3119	6	between	between	IN
13286	3119	7	towels	towel	NNS
13286	3119	8	,	,	,
13286	3119	9	and	and	CC
13286	3119	10	fry	fry	VB
13286	3119	11	in	in	IN
13286	3119	12	deep	deep	JJ
13286	3119	13	Crisco	Crisco	NNP
13286	3119	14	.	.	.
13286	3120	1	Drain	drain	VB
13286	3120	2	on	on	IN
13286	3120	3	brown	brown	JJ
13286	3120	4	paper	paper	NN
13286	3120	5	and	and	CC
13286	3120	6	sprinkle	sprinkle	VB
13286	3120	7	with	with	IN
13286	3120	8	salt	salt	NN
13286	3120	9	.	.	.
13286	3121	1	To	to	TO
13286	3121	2	test	test	VB
13286	3121	3	Crisco	Crisco	NNP
13286	3121	4	,	,	,
13286	3121	5	heat	heat	NN
13286	3121	6	until	until	IN
13286	3121	7	a	a	DT
13286	3121	8	crumb	crumb	NN
13286	3121	9	of	of	IN
13286	3121	10	bread	bread	NN
13286	3121	11	becomes	become	VBZ
13286	3121	12	a	a	DT
13286	3121	13	golden	golden	JJ
13286	3121	14	brown	brown	NN
13286	3121	15	in	in	IN
13286	3121	16	20	20	CD
13286	3121	17	seconds	second	NNS
13286	3121	18	.	.	.
13286	3122	1	May	May	NNP
13286	3122	2	7	7	CD
13286	3122	3	_	_	NNP
13286	3122	4	*	*	NFP
13286	3122	5	Tomato	Tomato	NNP
13286	3122	6	Pot	Pot	NNP
13286	3122	7	Roast	Roast	NNP
13286	3122	8	Beet	Beet	NNP
13286	3122	9	Greens	Greens	NNP
13286	3122	10	Boiled	Boiled	NNP
13286	3122	11	Potatoes	Potatoes	NNP
13286	3122	12	Spring	Spring	NNP
13286	3122	13	Salad	Salad	NNP
13286	3122	14	Rhubarb	Rhubarb	NNP
13286	3122	15	Tutti	Tutti	NNP
13286	3122	16	Fruitti	Fruitti	NNP
13286	3122	17	Maple	Maple	NNP
13286	3122	18	Gingerbread	Gingerbread	NNP
13286	3122	19	Coffee	Coffee	NNP
13286	3122	20	_	_	NNP
13286	3122	21	_	_	NNP
13286	3122	22	*	*	NFP
13286	3122	23	Tomato	Tomato	NNP
13286	3122	24	Pot	Pot	NNP
13286	3122	25	Roast_--Rub	roast_--rub	VB
13286	3122	26	over	over	RP
13286	3122	27	with	with	IN
13286	3122	28	flour	flour	NN
13286	3122	29	surface	surface	NN
13286	3122	30	of	of	IN
13286	3122	31	a	a	DT
13286	3122	32	4-pound	4-pound	CD
13286	3122	33	piece	piece	NN
13286	3122	34	of	of	IN
13286	3122	35	beef	beef	NN
13286	3122	36	cut	cut	NN
13286	3122	37	from	from	IN
13286	3122	38	lower	low	JJR
13286	3122	39	round	round	NN
13286	3122	40	,	,	,
13286	3122	41	and	and	CC
13286	3122	42	season	season	VB
13286	3122	43	it	-PRON-	PRP
13286	3122	44	with	with	IN
13286	3122	45	salt	salt	NN
13286	3122	46	and	and	CC
13286	3122	47	pepper	pepper	NN
13286	3122	48	.	.	.
13286	3123	1	Finely	finely	RB
13286	3123	2	chop	chop	NN
13286	3123	3	2	2	CD
13286	3123	4	onions	onion	NNS
13286	3123	5	and	and	CC
13286	3123	6	fry	fry	VB
13286	3123	7	them	-PRON-	PRP
13286	3123	8	until	until	IN
13286	3123	9	brown	brown	NNP
13286	3123	10	in	in	IN
13286	3123	11	3	3	CD
13286	3123	12	tablespoons	tablespoon	NNS
13286	3123	13	melted	melt	VBN
13286	3123	14	Crisco	Crisco	NNP
13286	3123	15	.	.	.
13286	3124	1	Remove	remove	VB
13286	3124	2	onions	onion	NNS
13286	3124	3	,	,	,
13286	3124	4	put	put	VBN
13286	3124	5	in	in	RP
13286	3124	6	meat	meat	NN
13286	3124	7	,	,	,
13286	3124	8	and	and	CC
13286	3124	9	cook	cook	VB
13286	3124	10	it	-PRON-	PRP
13286	3124	11	until	until	IN
13286	3124	12	well	well	RB
13286	3124	13	browned	brown	VBN
13286	3124	14	on	on	IN
13286	3124	15	all	all	DT
13286	3124	16	sides	side	NNS
13286	3124	17	.	.	.
13286	3125	1	Add	Add	NNP
13286	3125	2	can	can	MD
13286	3125	3	of	of	IN
13286	3125	4	tomatoes	tomato	NNS
13286	3125	5	and	and	CC
13286	3125	6	2	2	CD
13286	3125	7	quarts	quart	NNS
13286	3125	8	water	water	NN
13286	3125	9	,	,	,
13286	3125	10	cover	cover	NN
13286	3125	11	,	,	,
13286	3125	12	and	and	CC
13286	3125	13	let	let	VB
13286	3125	14	simmer	simmer	NN
13286	3125	15	for	for	IN
13286	3125	16	about	about	RB
13286	3125	17	2	2	CD
13286	3125	18	hours	hour	NNS
13286	3125	19	,	,	,
13286	3125	20	or	or	CC
13286	3125	21	until	until	IN
13286	3125	22	meat	meat	NN
13286	3125	23	is	be	VBZ
13286	3125	24	tender	tender	JJ
13286	3125	25	.	.	.
13286	3126	1	Remove	remove	VB
13286	3126	2	meat	meat	NN
13286	3126	3	;	;	:
13286	3126	4	thicken	thicken	NN
13286	3126	5	and	and	CC
13286	3126	6	strain	strain	VB
13286	3126	7	liquor	liquor	NN
13286	3126	8	.	.	.
13286	3127	1	Cut	cut	NN
13286	3127	2	meat	meat	NN
13286	3127	3	in	in	IN
13286	3127	4	slices	slice	NNS
13286	3127	5	and	and	CC
13286	3127	6	serve	serve	VB
13286	3127	7	in	in	IN
13286	3127	8	sauce	sauce	NN
13286	3127	9	,	,	,
13286	3127	10	or	or	CC
13286	3127	11	use	use	VBP
13286	3127	12	cold	cold	JJ
13286	3127	13	for	for	IN
13286	3127	14	lunch	lunch	NN
13286	3127	15	.	.	.
13286	3128	1	May	May	NNP
13286	3128	2	8	8	CD
13286	3128	3	_	_	IN
13286	3128	4	Cream	Cream	NNP
13286	3128	5	of	of	IN
13286	3128	6	Beet	Beet	NNP
13286	3128	7	Soup	Soup	NNP
13286	3128	8	Cold	Cold	NNP
13286	3128	9	Pot	Pot	NNP
13286	3128	10	Roast	Roast	NNP
13286	3128	11	Stuffed	Stuffed	NNP
13286	3128	12	Potatoes	Potatoes	NNP
13286	3128	13	String	String	NNP
13286	3128	14	Bean	Bean	NNP
13286	3128	15	Salad	Salad	NNP
13286	3128	16	Stewed	Stewed	NNP
13286	3128	17	Apricots	apricot	NNS
13286	3128	18	*	*	NFP
13286	3128	19	Black	Black	NNP
13286	3128	20	Chocolate	Chocolate	NNP
13286	3128	21	Cake	Cake	NNP
13286	3128	22	Coffee	Coffee	NNP
13286	3128	23	_	_	NNP
13286	3128	24	_	_	NNP
13286	3128	25	*	*	NFP
13286	3128	26	Black	Black	NNP
13286	3128	27	Chocolate	Chocolate	NNP
13286	3128	28	Cake_--1	Cake_--1	NNP
13286	3128	29	-	-	HYPH
13286	3128	30	1/4	1/4	NNP
13286	3128	31	cups	cup	NNS
13286	3128	32	sugar	sugar	NN
13286	3128	33	,	,	,
13286	3128	34	2	2	CD
13286	3128	35	eggs	egg	NNS
13286	3128	36	,	,	,
13286	3128	37	1/4	1/4	CD
13286	3128	38	cup	cup	NN
13286	3128	39	Crisco	Crisco	NNP
13286	3128	40	,	,	,
13286	3128	41	4	4	CD
13286	3128	42	squares	square	NNS
13286	3128	43	chocolate	chocolate	NN
13286	3128	44	,	,	,
13286	3128	45	1	1	CD
13286	3128	46	-	-	SYM
13286	3128	47	1/2	1/2	CD
13286	3128	48	cups	cup	NNS
13286	3128	49	flour	flour	NN
13286	3128	50	,	,	,
13286	3128	51	measured	measure	VBN
13286	3128	52	after	after	IN
13286	3128	53	sifting	sift	VBG
13286	3128	54	,	,	,
13286	3128	55	3	3	CD
13286	3128	56	teaspoons	teaspoon	NNS
13286	3128	57	baking	bake	VBG
13286	3128	58	powder	powder	NN
13286	3128	59	,	,	,
13286	3128	60	1	1	CD
13286	3128	61	teaspoon	teaspoon	NN
13286	3128	62	salt	salt	NN
13286	3128	63	,	,	,
13286	3128	64	1/2	1/2	CD
13286	3128	65	cup	cup	NN
13286	3128	66	milk	milk	NN
13286	3128	67	,	,	,
13286	3128	68	and	and	CC
13286	3128	69	1	1	CD
13286	3128	70	teaspoon	teaspoon	NN
13286	3128	71	vanilla	vanilla	NN
13286	3128	72	.	.	.
13286	3129	1	Cream	Cream	NNP
13286	3129	2	Crisco	Crisco	NNP
13286	3129	3	and	and	CC
13286	3129	4	sugar	sugar	NN
13286	3129	5	,	,	,
13286	3129	6	add	add	VB
13286	3129	7	well	well	RB
13286	3129	8	beaten	beat	VBN
13286	3129	9	eggs	egg	NNS
13286	3129	10	,	,	,
13286	3129	11	then	then	RB
13286	3129	12	chocolate	chocolate	VB
13286	3129	13	melted	melt	VBD
13286	3129	14	,	,	,
13286	3129	15	beat	beat	VBN
13286	3129	16	thoroughly	thoroughly	RB
13286	3129	17	.	.	.
13286	3130	1	Sift	sift	VB
13286	3130	2	salt	salt	NN
13286	3130	3	and	and	CC
13286	3130	4	baking	baking	NN
13286	3130	5	powder	powder	NN
13286	3130	6	with	with	IN
13286	3130	7	flour	flour	NN
13286	3130	8	and	and	CC
13286	3130	9	add	add	VB
13286	3130	10	alternating	alternate	VBG
13286	3130	11	with	with	IN
13286	3130	12	milk	milk	NN
13286	3130	13	to	to	IN
13286	3130	14	previous	previous	JJ
13286	3130	15	mixture	mixture	NN
13286	3130	16	.	.	.
13286	3131	1	Add	add	VB
13286	3131	2	flavoring	flavoring	NN
13286	3131	3	last	last	RB
13286	3131	4	and	and	CC
13286	3131	5	beat	beat	VBD
13286	3131	6	thoroughly	thoroughly	RB
13286	3131	7	before	before	IN
13286	3131	8	pouring	pour	VBG
13286	3131	9	into	into	IN
13286	3131	10	a	a	DT
13286	3131	11	pan	pan	NN
13286	3131	12	well	well	RB
13286	3131	13	greased	grease	VBN
13286	3131	14	with	with	IN
13286	3131	15	Crisco	Crisco	NNP
13286	3131	16	.	.	.
13286	3132	1	Bake	bake	VB
13286	3132	2	in	in	IN
13286	3132	3	a	a	DT
13286	3132	4	moderate	moderate	JJ
13286	3132	5	oven	oven	NN
13286	3132	6	about	about	IN
13286	3132	7	40	40	CD
13286	3132	8	minutes	minute	NNS
13286	3132	9	.	.	.
13286	3133	1	May	May	NNP
13286	3133	2	9	9	CD
13286	3133	3	_	_	NNP
13286	3133	4	Broiled	Broiled	NNP
13286	3133	5	Bluefish	Bluefish	NNP
13286	3133	6	*	*	NFP
13286	3133	7	Souffle	Souffle	NNP
13286	3133	8	Potatoes	Potatoes	NNPS
13286	3133	9	,	,	,
13286	3133	10	Austrian	Austrian	NNP
13286	3133	11	Style	Style	NNP
13286	3133	12	Spinach	Spinach	NNP
13286	3133	13	Radish	Radish	NNP
13286	3133	14	Roses	Roses	NNPS
13286	3133	15	Coffee	Coffee	NNP
13286	3133	16	Jelly	Jelly	NNP
13286	3133	17	,	,	,
13286	3133	18	Whipped	Whipped	NNP
13286	3133	19	Cream	Cream	NNP
13286	3133	20	Sponge	Sponge	NNP
13286	3133	21	Cakes	Cakes	NNPS
13286	3133	22	Coffee	Coffee	NNP
13286	3133	23	_	_	NNP
13286	3133	24	_	_	NNP
13286	3133	25	*	*	NFP
13286	3133	26	Souffle	Souffle	NNP
13286	3133	27	Potatoes	Potatoes	NNPS
13286	3133	28	,	,	,
13286	3133	29	Austrian	Austrian	NNP
13286	3133	30	Style_--Select	Style_--Select	NNP
13286	3133	31	6	6	CD
13286	3133	32	large	large	JJ
13286	3133	33	even	even	RB
13286	3133	34	-	-	HYPH
13286	3133	35	sized	sized	JJ
13286	3133	36	potatoes	potato	NNS
13286	3133	37	,	,	,
13286	3133	38	wash	wash	NN
13286	3133	39	and	and	CC
13286	3133	40	scrub	scrub	VBD
13286	3133	41	them	-PRON-	PRP
13286	3133	42	,	,	,
13286	3133	43	and	and	CC
13286	3133	44	when	when	WRB
13286	3133	45	dry	dry	JJ
13286	3133	46	bake	bake	VB
13286	3133	47	them	-PRON-	PRP
13286	3133	48	in	in	IN
13286	3133	49	hot	hot	JJ
13286	3133	50	oven	oven	NN
13286	3133	51	until	until	IN
13286	3133	52	done	do	VBN
13286	3133	53	.	.	.
13286	3134	1	Cut	cut	VB
13286	3134	2	off	off	RP
13286	3134	3	small	small	JJ
13286	3134	4	portion	portion	NN
13286	3134	5	of	of	IN
13286	3134	6	skin	skin	NN
13286	3134	7	and	and	CC
13286	3134	8	remove	remove	VB
13286	3134	9	inside	inside	JJ
13286	3134	10	part	part	NN
13286	3134	11	while	while	IN
13286	3134	12	hot	hot	JJ
13286	3134	13	.	.	.
13286	3135	1	Rub	rub	VB
13286	3135	2	this	this	DT
13286	3135	3	quickly	quickly	RB
13286	3135	4	through	through	IN
13286	3135	5	sieve	sieve	NN
13286	3135	6	into	into	IN
13286	3135	7	a	a	DT
13286	3135	8	basin	basin	NN
13286	3135	9	,	,	,
13286	3135	10	add	add	VB
13286	3135	11	1	1	CD
13286	3135	12	tablespoon	tablespoon	NN
13286	3135	13	cream	cream	NN
13286	3135	14	,	,	,
13286	3135	15	1	1	CD
13286	3135	16	tablespoon	tablespoon	NN
13286	3135	17	Crisco	Crisco	NNP
13286	3135	18	,	,	,
13286	3135	19	salt	salt	NN
13286	3135	20	,	,	,
13286	3135	21	pepper	pepper	NN
13286	3135	22	,	,	,
13286	3135	23	nutmeg	nutmeg	NN
13286	3135	24	to	to	TO
13286	3135	25	taste	taste	VB
13286	3135	26	,	,	,
13286	3135	27	and	and	CC
13286	3135	28	work	work	VB
13286	3135	29	in	in	IN
13286	3135	30	4	4	CD
13286	3135	31	yolks	yolk	NNS
13286	3135	32	of	of	IN
13286	3135	33	eggs	egg	NNS
13286	3135	34	.	.	.
13286	3136	1	Beat	beat	VB
13286	3136	2	whites	white	NNS
13286	3136	3	of	of	IN
13286	3136	4	eggs	egg	NNS
13286	3136	5	to	to	TO
13286	3136	6	stiff	stiff	JJ
13286	3136	7	froth	froth	NN
13286	3136	8	,	,	,
13286	3136	9	and	and	CC
13286	3136	10	stir	stir	VB
13286	3136	11	lightly	lightly	RB
13286	3136	12	into	into	IN
13286	3136	13	mixture	mixture	NN
13286	3136	14	.	.	.
13286	3137	1	Fill	fill	VB
13286	3137	2	potato	potato	NN
13286	3137	3	shells	shell	NNS
13286	3137	4	with	with	IN
13286	3137	5	this	this	DT
13286	3137	6	,	,	,
13286	3137	7	and	and	CC
13286	3137	8	bake	bake	VB
13286	3137	9	slowly	slowly	RB
13286	3137	10	for	for	IN
13286	3137	11	about	about	RB
13286	3137	12	1/2	1/2	CD
13286	3137	13	hour	hour	NN
13286	3137	14	,	,	,
13286	3137	15	or	or	CC
13286	3137	16	long	long	RB
13286	3137	17	enough	enough	RB
13286	3137	18	for	for	IN
13286	3137	19	mixture	mixture	NN
13286	3137	20	to	to	TO
13286	3137	21	rise	rise	VB
13286	3137	22	,	,	,
13286	3137	23	and	and	CC
13286	3137	24	surface	surface	NN
13286	3137	25	of	of	IN
13286	3137	26	it	-PRON-	PRP
13286	3137	27	to	to	TO
13286	3137	28	brown	brown	VB
13286	3137	29	.	.	.
13286	3138	1	If	if	IN
13286	3138	2	liked	like	VBN
13286	3138	3	,	,	,
13286	3138	4	a	a	DT
13286	3138	5	little	little	JJ
13286	3138	6	grated	grate	VBN
13286	3138	7	cheese	cheese	NN
13286	3138	8	can	can	MD
13286	3138	9	be	be	VB
13286	3138	10	incorporated	incorporate	VBN
13286	3138	11	with	with	IN
13286	3138	12	mixture	mixture	NN
13286	3138	13	and	and	CC
13286	3138	14	sprinkled	sprinkle	VBN
13286	3138	15	over	over	IN
13286	3138	16	top	top	NN
13286	3138	17	of	of	IN
13286	3138	18	potatoes	potato	NNS
13286	3138	19	just	just	RB
13286	3138	20	before	before	IN
13286	3138	21	baking	bake	VBG
13286	3138	22	second	second	JJ
13286	3138	23	time	time	NN
13286	3138	24	.	.	.
13286	3139	1	May	May	NNP
13286	3139	2	10	10	CD
13286	3139	3	_	_	NNP
13286	3139	4	Haricot	Haricot	NNP
13286	3139	5	Soup	Soup	NNP
13286	3139	6	Rice	Rice	NNP
13286	3139	7	Fritters	Fritters	NNPS
13286	3139	8	Tomatoes	Tomatoes	NNPS
13286	3139	9	au	au	VBP
13286	3139	10	Gratin	gratin	NN
13286	3139	11	*	*	NFP
13286	3139	12	Baked	Baked	NNP
13286	3139	13	Bananas	Bananas	NNP
13286	3139	14	Bread	Bread	NNP
13286	3139	15	Cheese	Cheese	NNP
13286	3139	16	Coffee	Coffee	NNP
13286	3139	17	_	_	NNP
13286	3139	18	_	_	NNP
13286	3139	19	*	*	NFP
13286	3139	20	Baked	Baked	NNP
13286	3139	21	Bananas_--Remove	Bananas_--Remove	NNP
13286	3139	22	skins	skin	NNS
13286	3139	23	from	from	IN
13286	3139	24	7	7	CD
13286	3139	25	bananas	banana	NNS
13286	3139	26	and	and	CC
13286	3139	27	cut	cut	VBN
13286	3139	28	in	in	IN
13286	3139	29	halves	half	NNS
13286	3139	30	lengthwise	lengthwise	RB
13286	3139	31	.	.	.
13286	3140	1	Put	put	VB
13286	3140	2	in	in	IN
13286	3140	3	shallow	shallow	JJ
13286	3140	4	granite	granite	NN
13286	3140	5	pan	pan	NN
13286	3140	6	or	or	CC
13286	3140	7	on	on	IN
13286	3140	8	an	an	DT
13286	3140	9	old	old	JJ
13286	3140	10	platter	platter	NN
13286	3140	11	.	.	.
13286	3141	1	Mix	mix	VB
13286	3141	2	2	2	CD
13286	3141	3	tablespoons	tablespoon	NNS
13286	3141	4	melted	melt	VBN
13286	3141	5	Crisco	Crisco	NNP
13286	3141	6	,	,	,
13286	3141	7	1/3	1/3	CD
13286	3141	8	cup	cup	NN
13286	3141	9	sugar	sugar	NN
13286	3141	10	,	,	,
13286	3141	11	and	and	CC
13286	3141	12	2	2	CD
13286	3141	13	tablespoons	tablespoon	NNS
13286	3141	14	lemon	lemon	NN
13286	3141	15	juice	juice	NN
13286	3141	16	.	.	.
13286	3142	1	Baste	Baste	NNP
13286	3142	2	bananas	banana	NNS
13286	3142	3	with	with	IN
13286	3142	4	1/2	1/2	CD
13286	3142	5	the	the	DT
13286	3142	6	mixture	mixture	NN
13286	3142	7	.	.	.
13286	3143	1	Bake	bake	VB
13286	3143	2	20	20	CD
13286	3143	3	minutes	minute	NNS
13286	3143	4	in	in	IN
13286	3143	5	slow	slow	JJ
13286	3143	6	oven	oven	NN
13286	3143	7	,	,	,
13286	3143	8	basting	baste	VBG
13286	3143	9	during	during	IN
13286	3143	10	baking	baking	NN
13286	3143	11	with	with	IN
13286	3143	12	remaining	remain	VBG
13286	3143	13	mixture	mixture	NN
13286	3143	14	.	.	.
13286	3144	1	May	May	MD
13286	3144	2	11	11	CD
13286	3144	3	_	_	NNP
13286	3144	4	Fish	Fish	NNP
13286	3144	5	Soup	Soup	NNP
13286	3144	6	Salt	Salt	NNP
13286	3144	7	Cod	Cod	NNP
13286	3144	8	Fish	Fish	NNP
13286	3144	9	Balls	Balls	NNPS
13286	3144	10	Steamed	Steamed	NNP
13286	3144	11	Brown	Brown	NNP
13286	3144	12	Bread	Bread	NNP
13286	3144	13	Dressed	Dressed	NNP
13286	3144	14	Shredded	Shredded	NNP
13286	3144	15	Cabbage	Cabbage	NNP
13286	3144	16	*	*	NFP
13286	3144	17	Cream	Cream	NNP
13286	3144	18	Pie	Pie	NNP
13286	3144	19	Coffee	Coffee	NNP
13286	3144	20	_	_	NNP
13286	3144	21	_	_	NNP
13286	3144	22	*	*	NFP
13286	3144	23	Cream	Cream	NNP
13286	3144	24	Pie_--3	pie_--3	NN
13286	3144	25	eggs	egg	NNS
13286	3144	26	,	,	,
13286	3144	27	3	3	CD
13286	3144	28	tablespoons	tablespoon	NNS
13286	3144	29	sugar	sugar	NN
13286	3144	30	,	,	,
13286	3144	31	3	3	CD
13286	3144	32	tablespoons	tablespoon	NNS
13286	3144	33	flour	flour	NN
13286	3144	34	,	,	,
13286	3144	35	1	1	CD
13286	3144	36	tablespoon	tablespoon	NN
13286	3144	37	Crisco	Crisco	NNP
13286	3144	38	,	,	,
13286	3144	39	1	1	CD
13286	3144	40	-	-	SYM
13286	3144	41	1/2	1/2	CD
13286	3144	42	pints	pint	NNS
13286	3144	43	milk	milk	NN
13286	3144	44	,	,	,
13286	3144	45	and	and	CC
13286	3144	46	1	1	CD
13286	3144	47	teaspoon	teaspoon	NN
13286	3144	48	lemon	lemon	NN
13286	3144	49	extract	extract	NN
13286	3144	50	.	.	.
13286	3145	1	Mix	mix	VB
13286	3145	2	sugar	sugar	NN
13286	3145	3	and	and	CC
13286	3145	4	flour	flour	NN
13286	3145	5	and	and	CC
13286	3145	6	then	then	RB
13286	3145	7	put	put	VB
13286	3145	8	into	into	IN
13286	3145	9	a	a	DT
13286	3145	10	saucepan	saucepan	NN
13286	3145	11	,	,	,
13286	3145	12	then	then	RB
13286	3145	13	add	add	VB
13286	3145	14	yolks	yolk	NNS
13286	3145	15	of	of	IN
13286	3145	16	eggs	egg	NNS
13286	3145	17	,	,	,
13286	3145	18	Crisco	Crisco	NNP
13286	3145	19	,	,	,
13286	3145	20	milk	milk	NN
13286	3145	21	and	and	CC
13286	3145	22	flavoring	flavoring	NN
13286	3145	23	.	.	.
13286	3146	1	Stir	stir	VB
13286	3146	2	constantly	constantly	RB
13286	3146	3	until	until	IN
13286	3146	4	it	-PRON-	PRP
13286	3146	5	thickens	thicken	VBZ
13286	3146	6	and	and	CC
13286	3146	7	then	then	RB
13286	3146	8	divide	divide	VB
13286	3146	9	into	into	IN
13286	3146	10	2	2	CD
13286	3146	11	baked	bake	VBN
13286	3146	12	pie	pie	NN
13286	3146	13	crusts	crust	NNS
13286	3146	14	and	and	CC
13286	3146	15	cover	cover	VB
13286	3146	16	with	with	IN
13286	3146	17	a	a	DT
13286	3146	18	meringue	meringue	NN
13286	3146	19	made	make	VBN
13286	3146	20	of	of	IN
13286	3146	21	whites	white	NNS
13286	3146	22	of	of	IN
13286	3146	23	eggs	egg	NNS
13286	3146	24	.	.	.
13286	3147	1	May	May	NNP
13286	3147	2	12	12	CD
13286	3147	3	_	_	NNP
13286	3147	4	Fried	Fried	NNP
13286	3147	5	Fish	Fish	NNP
13286	3147	6	,	,	,
13286	3147	7	Tartare	Tartare	NNP
13286	3147	8	Sauce	Sauce	NNP
13286	3147	9	Calves	calf	NNS
13286	3147	10	'	'	POS
13286	3147	11	Tongues	Tongues	NNPS
13286	3147	12	Sorrel	Sorrel	NNP
13286	3147	13	Puree	Puree	NNP
13286	3147	14	French	French	NNP
13286	3147	15	Pigeon	Pigeon	NNP
13286	3147	16	Pie	Pie	NNP
13286	3147	17	*	*	NFP
13286	3147	18	Macaroni	Macaroni	NNP
13286	3147	19	,	,	,
13286	3147	20	a	a	DT
13286	3147	21	l'Italienne	l'Italienne	NNP
13286	3147	22	Polish	Polish	NNP
13286	3147	23	Salad	Salad	NNP
13286	3147	24	Apricot	Apricot	NNP
13286	3147	25	Parfait	Parfait	NNP
13286	3147	26	Coffee	Coffee	NNP
13286	3147	27	_	_	NNP
13286	3147	28	_	_	NNP
13286	3147	29	*	*	NFP
13286	3147	30	Macaroni	Macaroni	NNP
13286	3147	31	,	,	,
13286	3147	32	a	a	DT
13286	3147	33	l'Italienne_--1/4	l'italienne_--1/4	JJ
13286	3147	34	pound	pound	NN
13286	3147	35	macaroni	macaroni	NN
13286	3147	36	,	,	,
13286	3147	37	2	2	CD
13286	3147	38	tablespoons	tablespoon	NNS
13286	3147	39	flour	flour	NN
13286	3147	40	,	,	,
13286	3147	41	2	2	CD
13286	3147	42	tablespoons	tablespoon	NNS
13286	3147	43	Crisco	Crisco	NNP
13286	3147	44	,	,	,
13286	3147	45	salt	salt	NN
13286	3147	46	and	and	CC
13286	3147	47	paprika	paprika	NNS
13286	3147	48	to	to	TO
13286	3147	49	taste	taste	VB
13286	3147	50	,	,	,
13286	3147	51	1/2	1/2	CD
13286	3147	52	cup	cup	NN
13286	3147	53	brown	brown	JJ
13286	3147	54	stock	stock	NN
13286	3147	55	,	,	,
13286	3147	56	1/2	1/2	CD
13286	3147	57	cup	cup	NN
13286	3147	58	tomato	tomato	NN
13286	3147	59	pulp	pulp	NN
13286	3147	60	,	,	,
13286	3147	61	and	and	CC
13286	3147	62	1/2	1/2	CD
13286	3147	63	cup	cup	NN
13286	3147	64	grated	grate	VBN
13286	3147	65	cheese	cheese	NN
13286	3147	66	.	.	.
13286	3148	1	Make	make	VB
13286	3148	2	sauce	sauce	NN
13286	3148	3	of	of	IN
13286	3148	4	Crisco	Crisco	NNP
13286	3148	5	,	,	,
13286	3148	6	flour	flour	NN
13286	3148	7	seasonings	seasoning	NNS
13286	3148	8	,	,	,
13286	3148	9	stock	stock	NN
13286	3148	10	,	,	,
13286	3148	11	and	and	CC
13286	3148	12	tomato	tomato	NNP
13286	3148	13	pulp	pulp	NN
13286	3148	14	.	.	.
13286	3149	1	Tomato	Tomato	NNP
13286	3149	2	pulp	pulp	NN
13286	3149	3	should	should	MD
13286	3149	4	be	be	VB
13286	3149	5	quite	quite	RB
13286	3149	6	thick	thick	JJ
13286	3149	7	from	from	IN
13286	3149	8	long	long	JJ
13286	3149	9	cooking	cooking	NN
13286	3149	10	.	.	.
13286	3150	1	Add	add	VB
13286	3150	2	macaroni	macaroni	NN
13286	3150	3	,	,	,
13286	3150	4	cooked	cook	VBN
13286	3150	5	until	until	IN
13286	3150	6	tender	tender	NN
13286	3150	7	,	,	,
13286	3150	8	in	in	IN
13286	3150	9	boiling	boil	VBG
13286	3150	10	salted	salt	VBN
13286	3150	11	water	water	NN
13286	3150	12	,	,	,
13286	3150	13	rinsed	rinse	VBD
13286	3150	14	and	and	CC
13286	3150	15	drained	drain	VBN
13286	3150	16	.	.	.
13286	3151	1	Reheat	reheat	VB
13286	3151	2	in	in	IN
13286	3151	3	double	double	JJ
13286	3151	4	boiler	boiler	NN
13286	3151	5	,	,	,
13286	3151	6	adding	add	VBG
13286	3151	7	cheese	cheese	NN
13286	3151	8	meanwhile	meanwhile	RB
13286	3151	9	.	.	.
13286	3152	1	Serve	serve	VB
13286	3152	2	when	when	WRB
13286	3152	3	cheese	cheese	NN
13286	3152	4	is	be	VBZ
13286	3152	5	melted	melt	VBN
13286	3152	6	and	and	CC
13286	3152	7	whole	whole	JJ
13286	3152	8	is	be	VBZ
13286	3152	9	very	very	RB
13286	3152	10	hot	hot	JJ
13286	3152	11	.	.	.
13286	3153	1	May	May	NNP
13286	3153	2	13	13	CD
13286	3153	3	_	_	NNP
13286	3153	4	Grilled	grill	VBN
13286	3153	5	Salmon	Salmon	NNP
13286	3153	6	Cucumber	Cucumber	NNP
13286	3153	7	Potatoes	Potatoes	NNP
13286	3153	8	Galantine	Galantine	NNP
13286	3153	9	of	of	IN
13286	3153	10	Beef	Beef	NNP
13286	3153	11	,	,	,
13286	3153	12	Aspic	Aspic	NNP
13286	3153	13	Jelly	Jelly	NNP
13286	3153	14	Vegetable	Vegetable	NNP
13286	3153	15	Salad	Salad	NNP
13286	3153	16	*	*	NFP
13286	3153	17	Fruit	Fruit	NNP
13286	3153	18	Tart	Tart	NNP
13286	3153	19	Custard	Custard	NNP
13286	3153	20	Coffee	Coffee	NNP
13286	3153	21	_	_	NNP
13286	3153	22	_	_	NNP
13286	3153	23	*	*	NFP
13286	3153	24	Fruit	Fruit	NNP
13286	3153	25	Tart_--2	Tart_--2	NNP
13286	3153	26	pounds	pound	VBZ
13286	3153	27	fruit	fruit	NN
13286	3153	28	,	,	,
13286	3153	29	1	1	CD
13286	3153	30	cup	cup	NN
13286	3153	31	sugar	sugar	NN
13286	3153	32	,	,	,
13286	3153	33	ginger	ginger	NN
13286	3153	34	,	,	,
13286	3153	35	2	2	CD
13286	3153	36	cups	cup	NNS
13286	3153	37	flour	flour	NN
13286	3153	38	,	,	,
13286	3153	39	6	6	CD
13286	3153	40	tablespoons	tablespoon	NNS
13286	3153	41	Crisco	Crisco	NNP
13286	3153	42	,	,	,
13286	3153	43	and	and	CC
13286	3153	44	baking	baking	NN
13286	3153	45	powder	powder	NN
13286	3153	46	.	.	.
13286	3154	1	If	if	IN
13286	3154	2	tart	tart	PRP
13286	3154	3	is	be	VBZ
13286	3154	4	to	to	TO
13286	3154	5	be	be	VB
13286	3154	6	made	make	VBN
13286	3154	7	of	of	IN
13286	3154	8	rhubarb	rhubarb	NN
13286	3154	9	,	,	,
13286	3154	10	it	-PRON-	PRP
13286	3154	11	should	should	MD
13286	3154	12	be	be	VB
13286	3154	13	well	well	RB
13286	3154	14	washed	wash	VBN
13286	3154	15	(	(	-LRB-
13286	3154	16	not	not	RB
13286	3154	17	skinned	skin	VBN
13286	3154	18	)	)	-RRB-
13286	3154	19	and	and	CC
13286	3154	20	cut	cut	VBN
13286	3154	21	up	up	RP
13286	3154	22	in	in	IN
13286	3154	23	inch	inch	NN
13286	3154	24	lengths	length	NNS
13286	3154	25	,	,	,
13286	3154	26	packed	pack	VBN
13286	3154	27	tightly	tightly	RB
13286	3154	28	into	into	IN
13286	3154	29	dish	dish	NN
13286	3154	30	,	,	,
13286	3154	31	sugar	sugar	NN
13286	3154	32	sprinkled	sprinkle	VBN
13286	3154	33	among	among	IN
13286	3154	34	it	-PRON-	PRP
13286	3154	35	,	,	,
13286	3154	36	also	also	RB
13286	3154	37	1/2	1/2	CD
13286	3154	38	teaspoon	teaspoon	NN
13286	3154	39	ground	ground	NN
13286	3154	40	ginger	ginger	NN
13286	3154	41	.	.	.
13286	3155	1	If	if	IN
13286	3155	2	made	make	VBN
13286	3155	3	of	of	IN
13286	3155	4	gooseberries	gooseberry	NNS
13286	3155	5	,	,	,
13286	3155	6	they	-PRON-	PRP
13286	3155	7	should	should	MD
13286	3155	8	be	be	VB
13286	3155	9	picked	pick	VBN
13286	3155	10	clean	clean	JJ
13286	3155	11	,	,	,
13286	3155	12	washed	wash	VBD
13286	3155	13	,	,	,
13286	3155	14	and	and	CC
13286	3155	15	put	put	VBD
13286	3155	16	in	in	IN
13286	3155	17	dish	dish	NN
13286	3155	18	with	with	IN
13286	3155	19	little	little	JJ
13286	3155	20	cinnamon	cinnamon	NN
13286	3155	21	.	.	.
13286	3156	1	If	if	IN
13286	3156	2	apples	apple	NNS
13286	3156	3	are	be	VBP
13286	3156	4	used	use	VBN
13286	3156	5	,	,	,
13286	3156	6	they	-PRON-	PRP
13286	3156	7	must	must	MD
13286	3156	8	be	be	VB
13286	3156	9	peeled	peel	VBN
13286	3156	10	and	and	CC
13286	3156	11	sliced	slice	VBN
13286	3156	12	very	very	RB
13286	3156	13	thinly	thinly	RB
13286	3156	14	,	,	,
13286	3156	15	sugar	sugar	NN
13286	3156	16	sprinkled	sprinkle	VBN
13286	3156	17	among	among	IN
13286	3156	18	them	-PRON-	PRP
13286	3156	19	,	,	,
13286	3156	20	and	and	CC
13286	3156	21	little	little	JJ
13286	3156	22	lemon	lemon	NN
13286	3156	23	peel	peel	NN
13286	3156	24	grated	grate	VBN
13286	3156	25	,	,	,
13286	3156	26	or	or	CC
13286	3156	27	1/2	1/2	CD
13286	3156	28	teaspoon	teaspoon	NN
13286	3156	29	ground	ground	NN
13286	3156	30	cinnamon	cinnamon	NN
13286	3156	31	.	.	.
13286	3157	1	In	in	IN
13286	3157	2	no	no	DT
13286	3157	3	case	case	NN
13286	3157	4	put	put	VB
13286	3157	5	water	water	NN
13286	3157	6	in	in	IN
13286	3157	7	.	.	.
13286	3158	1	Paste	Paste	NNP
13286	3158	2	.	.	.
13286	3159	1	Put	put	VB
13286	3159	2	flour	flour	NN
13286	3159	3	in	in	IN
13286	3159	4	basin	basin	NN
13286	3159	5	with	with	IN
13286	3159	6	dessertspoon	dessertspoon	NNP
13286	3159	7	,	,	,
13286	3159	8	sugar	sugar	NNP
13286	3159	9	,	,	,
13286	3159	10	1/2	1/2	CD
13286	3159	11	teaspoon	teaspoon	NN
13286	3159	12	baking	baking	NN
13286	3159	13	powder	powder	NN
13286	3159	14	,	,	,
13286	3159	15	6	6	CD
13286	3159	16	tablespoons	tablespoon	NNS
13286	3159	17	Crisco	Crisco	NNP
13286	3159	18	,	,	,
13286	3159	19	and	and	CC
13286	3159	20	crumble	crumble	VB
13286	3159	21	latter	latter	NN
13286	3159	22	among	among	IN
13286	3159	23	flour	flour	NN
13286	3159	24	until	until	IN
13286	3159	25	all	all	DT
13286	3159	26	lumps	lump	NNS
13286	3159	27	have	have	VBP
13286	3159	28	disappeared	disappear	VBN
13286	3159	29	,	,	,
13286	3159	30	then	then	RB
13286	3159	31	pour	pour	VB
13286	3159	32	in	in	IN
13286	3159	33	cold	cold	JJ
13286	3159	34	water	water	NN
13286	3159	35	to	to	TO
13286	3159	36	make	make	VB
13286	3159	37	stiff	stiff	JJ
13286	3159	38	paste	paste	NN
13286	3159	39	;	;	:
13286	3159	40	turn	turn	VB
13286	3159	41	it	-PRON-	PRP
13286	3159	42	out	out	RP
13286	3159	43	on	on	IN
13286	3159	44	board	board	NN
13286	3159	45	and	and	CC
13286	3159	46	roll	roll	VB
13286	3159	47	it	-PRON-	PRP
13286	3159	48	a	a	DT
13286	3159	49	little	little	RB
13286	3159	50	larger	large	JJR
13286	3159	51	than	than	IN
13286	3159	52	size	size	NN
13286	3159	53	of	of	IN
13286	3159	54	dish	dish	NN
13286	3159	55	;	;	:
13286	3159	56	after	after	IN
13286	3159	57	wetting	wet	VBG
13286	3159	58	it	-PRON-	PRP
13286	3159	59	,	,	,
13286	3159	60	cut	cut	VBD
13286	3159	61	off	off	RP
13286	3159	62	band	band	NN
13286	3159	63	of	of	IN
13286	3159	64	paste	paste	NN
13286	3159	65	to	to	TO
13286	3159	66	put	put	VB
13286	3159	67	round	round	JJ
13286	3159	68	edge	edge	NN
13286	3159	69	of	of	IN
13286	3159	70	dish	dish	NN
13286	3159	71	;	;	:
13286	3159	72	wet	wet	JJ
13286	3159	73	band	band	NN
13286	3159	74	again	again	RB
13286	3159	75	and	and	CC
13286	3159	76	place	place	VB
13286	3159	77	remainder	remainder	NN
13286	3159	78	paste	paste	NN
13286	3159	79	on	on	RP
13286	3159	80	.	.	.
13286	3160	1	Press	press	VB
13286	3160	2	it	-PRON-	PRP
13286	3160	3	down	down	RP
13286	3160	4	very	very	RB
13286	3160	5	lightly	lightly	RB
13286	3160	6	,	,	,
13286	3160	7	to	to	TO
13286	3160	8	make	make	VB
13286	3160	9	edges	edge	NNS
13286	3160	10	adhere	adhere	NNP
13286	3160	11	;	;	:
13286	3160	12	pare	pare	NNP
13286	3160	13	and	and	CC
13286	3160	14	notch	notch	VB
13286	3160	15	them	-PRON-	PRP
13286	3160	16	neatly	neatly	RB
13286	3160	17	according	accord	VBG
13286	3160	18	to	to	IN
13286	3160	19	taste	taste	NN
13286	3160	20	;	;	:
13286	3160	21	brush	brush	NN
13286	3160	22	top	top	NN
13286	3160	23	with	with	IN
13286	3160	24	cold	cold	JJ
13286	3160	25	water	water	NN
13286	3160	26	,	,	,
13286	3160	27	and	and	CC
13286	3160	28	dust	dust	NN
13286	3160	29	fine	fine	JJ
13286	3160	30	sugar	sugar	NN
13286	3160	31	over	over	RP
13286	3160	32	,	,	,
13286	3160	33	then	then	RB
13286	3160	34	put	put	VB
13286	3160	35	in	in	RP
13286	3160	36	oven	oven	NN
13286	3160	37	to	to	TO
13286	3160	38	bake	bake	VB
13286	3160	39	for	for	IN
13286	3160	40	1	1	CD
13286	3160	41	hour	hour	NN
13286	3160	42	.	.	.
13286	3161	1	When	when	WRB
13286	3161	2	fruit	fruit	NN
13286	3161	3	tart	tart	NN
13286	3161	4	begins	begin	VBZ
13286	3161	5	to	to	TO
13286	3161	6	boil	boil	VB
13286	3161	7	out	out	RP
13286	3161	8	at	at	IN
13286	3161	9	side	side	NN
13286	3161	10	it	-PRON-	PRP
13286	3161	11	is	be	VBZ
13286	3161	12	usually	usually	RB
13286	3161	13	ready	ready	JJ
13286	3161	14	.	.	.
13286	3162	1	May	May	NNP
13286	3162	2	14	14	CD
13286	3162	3	_	_	NNP
13286	3162	4	*	*	NFP
13286	3162	5	Spring	Spring	NNP
13286	3162	6	Soup	Soup	NNP
13286	3162	7	Slices	Slices	NNPS
13286	3162	8	of	of	IN
13286	3162	9	Galantine	Galantine	NNP
13286	3162	10	of	of	IN
13286	3162	11	Beef	Beef	NNP
13286	3162	12	Lettuce	Lettuce	NNP
13286	3162	13	and	and	CC
13286	3162	14	Egg	Egg	NNP
13286	3162	15	Salad	Salad	NNP
13286	3162	16	Cheese	Cheese	NNP
13286	3162	17	Toast	Toast	NNP
13286	3162	18	Bananas	Bananas	NNP
13286	3162	19	in	in	IN
13286	3162	20	Custard	Custard	NNP
13286	3162	21	Coffee	Coffee	NNP
13286	3162	22	_	_	NNP
13286	3162	23	_	_	NNP
13286	3162	24	*	*	NFP
13286	3162	25	Spring	Spring	NNP
13286	3162	26	Soup_--1	Soup_--1	NNP
13286	3162	27	large	large	JJ
13286	3162	28	lettuce	lettuce	NN
13286	3162	29	,	,	,
13286	3162	30	12	12	CD
13286	3162	31	spring	spring	NN
13286	3162	32	onions	onion	NNS
13286	3162	33	,	,	,
13286	3162	34	2	2	CD
13286	3162	35	tablespoons	tablespoon	NNS
13286	3162	36	Crisco	Crisco	NNP
13286	3162	37	,	,	,
13286	3162	38	1	1	CD
13286	3162	39	pint	pint	NN
13286	3162	40	milk	milk	NN
13286	3162	41	,	,	,
13286	3162	42	1	1	CD
13286	3162	43	pint	pint	NN
13286	3162	44	stock	stock	NN
13286	3162	45	or	or	CC
13286	3162	46	water	water	NN
13286	3162	47	,	,	,
13286	3162	48	1	1	CD
13286	3162	49	tablespoon	tablespoon	NN
13286	3162	50	cornstarch	cornstarch	NN
13286	3162	51	,	,	,
13286	3162	52	parsley	parsley	NNP
13286	3162	53	,	,	,
13286	3162	54	salt	salt	NN
13286	3162	55	,	,	,
13286	3162	56	nutmeg	nutmeg	NNP
13286	3162	57	,	,	,
13286	3162	58	croutons	crouton	NNS
13286	3162	59	of	of	IN
13286	3162	60	bread	bread	NN
13286	3162	61	and	and	CC
13286	3162	62	sugar	sugar	NN
13286	3162	63	.	.	.
13286	3163	1	Wash	wash	VB
13286	3163	2	lettuce	lettuce	NN
13286	3163	3	and	and	CC
13286	3163	4	onions	onion	NNS
13286	3163	5	,	,	,
13286	3163	6	shred	shre	VBN
13286	3163	7	lettuce	lettuce	NN
13286	3163	8	and	and	CC
13286	3163	9	slice	slice	NN
13286	3163	10	onions	onion	NNS
13286	3163	11	thinly	thinly	RB
13286	3163	12	.	.	.
13286	3164	1	Melt	Melt	NNP
13286	3164	2	Crisco	Crisco	NNP
13286	3164	3	in	in	IN
13286	3164	4	saucepan	saucepan	NN
13286	3164	5	,	,	,
13286	3164	6	and	and	CC
13286	3164	7	fry	fry	VB
13286	3164	8	lettuce	lettuce	NN
13286	3164	9	and	and	CC
13286	3164	10	onions	onion	NNS
13286	3164	11	for	for	IN
13286	3164	12	about	about	RB
13286	3164	13	5	5	CD
13286	3164	14	minutes	minute	NNS
13286	3164	15	;	;	:
13286	3164	16	add	add	VB
13286	3164	17	stock	stock	NN
13286	3164	18	and	and	CC
13286	3164	19	part	part	NN
13286	3164	20	of	of	IN
13286	3164	21	milk	milk	NN
13286	3164	22	,	,	,
13286	3164	23	and	and	CC
13286	3164	24	let	let	VB
13286	3164	25	simmer	simmer	NN
13286	3164	26	gently	gently	RB
13286	3164	27	for	for	IN
13286	3164	28	10	10	CD
13286	3164	29	minutes	minute	NNS
13286	3164	30	.	.	.
13286	3165	1	Mix	mix	VB
13286	3165	2	cornstarch	cornstarch	NN
13286	3165	3	with	with	IN
13286	3165	4	remainder	remainder	NN
13286	3165	5	of	of	IN
13286	3165	6	milk	milk	NN
13286	3165	7	,	,	,
13286	3165	8	pour	pour	VBP
13286	3165	9	into	into	IN
13286	3165	10	soup	soup	NN
13286	3165	11	and	and	CC
13286	3165	12	stir	stir	VB
13286	3165	13	until	until	IN
13286	3165	14	it	-PRON-	PRP
13286	3165	15	boils	boil	VBZ
13286	3165	16	,	,	,
13286	3165	17	simmer	simmer	NN
13286	3165	18	for	for	IN
13286	3165	19	another	another	DT
13286	3165	20	10	10	CD
13286	3165	21	minutes	minute	NNS
13286	3165	22	;	;	:
13286	3165	23	season	season	NN
13286	3165	24	to	to	TO
13286	3165	25	taste	taste	VB
13286	3165	26	with	with	IN
13286	3165	27	pepper	pepper	NN
13286	3165	28	,	,	,
13286	3165	29	salt	salt	NN
13286	3165	30	,	,	,
13286	3165	31	sugar	sugar	NN
13286	3165	32	,	,	,
13286	3165	33	and	and	CC
13286	3165	34	little	little	JJ
13286	3165	35	nutmeg	nutmeg	NNS
13286	3165	36	.	.	.
13286	3166	1	Cut	cut	VB
13286	3166	2	some	some	DT
13286	3166	3	crust	crust	NN
13286	3166	4	of	of	IN
13286	3166	5	bread	bread	NN
13286	3166	6	into	into	IN
13286	3166	7	thin	thin	JJ
13286	3166	8	strips	strip	NNS
13286	3166	9	and	and	CC
13286	3166	10	dry	dry	VB
13286	3166	11	quite	quite	RB
13286	3166	12	crisp	crisp	RB
13286	3166	13	in	in	IN
13286	3166	14	oven	oven	NNP
13286	3166	15	;	;	:
13286	3166	16	put	put	VBD
13286	3166	17	them	-PRON-	PRP
13286	3166	18	into	into	IN
13286	3166	19	tureen	tureen	NN
13286	3166	20	with	with	IN
13286	3166	21	parsley	parsley	NN
13286	3166	22	picked	pick	VBN
13286	3166	23	small	small	JJ
13286	3166	24	,	,	,
13286	3166	25	and	and	CC
13286	3166	26	pour	pour	VB
13286	3166	27	soup	soup	NN
13286	3166	28	over	over	RB
13286	3166	29	.	.	.
13286	3167	1	Watercress	watercress	JJ
13286	3167	2	,	,	,
13286	3167	3	endive	endive	JJ
13286	3167	4	,	,	,
13286	3167	5	or	or	CC
13286	3167	6	sorrel	sorrel	NN
13286	3167	7	may	may	MD
13286	3167	8	be	be	VB
13286	3167	9	used	use	VBN
13286	3167	10	either	either	CC
13286	3167	11	along	along	RB
13286	3167	12	with	with	IN
13286	3167	13	,	,	,
13286	3167	14	or	or	CC
13286	3167	15	in	in	IN
13286	3167	16	place	place	NN
13286	3167	17	of	of	IN
13286	3167	18	,	,	,
13286	3167	19	the	the	DT
13286	3167	20	lettuce	lettuce	NN
13286	3167	21	for	for	IN
13286	3167	22	a	a	DT
13286	3167	23	change	change	NN
13286	3167	24	.	.	.
13286	3168	1	May	May	NNP
13286	3168	2	15	15	CD
13286	3168	3	_	_	NNP
13286	3168	4	Julienne	Julienne	NNP
13286	3168	5	Soup	Soup	NNP
13286	3168	6	*	*	NFP
13286	3168	7	Bobotee	Bobotee	NNP
13286	3168	8	Boiled	Boiled	NNP
13286	3168	9	Potatoes	Potatoes	NNPS
13286	3168	10	Beans	Beans	NNPS
13286	3168	11	Cream	Cream	NNP
13286	3168	12	Cheese	Cheese	NNP
13286	3168	13	and	and	CC
13286	3168	14	Pimiento	Pimiento	NNP
13286	3168	15	Salad	Salad	NNP
13286	3168	16	Blanc	Blanc	NNP
13286	3168	17	-	-	HYPH
13286	3168	18	mange	mange	NNP
13286	3168	19	and	and	CC
13286	3168	20	Stewed	Stewed	NNP
13286	3168	21	Fruit	Fruit	NNP
13286	3168	22	Coffee	Coffee	NNP
13286	3168	23	_	_	NNP
13286	3168	24	_	_	NNP
13286	3168	25	*	*	NFP
13286	3168	26	Bobotee_--1	Bobotee_--1	.
13286	3168	27	pound	pound	NNP
13286	3168	28	lean	lean	JJ
13286	3168	29	beef	beef	NN
13286	3168	30	or	or	CC
13286	3168	31	mutton	mutton	NN
13286	3168	32	,	,	,
13286	3168	33	6	6	CD
13286	3168	34	ounces	ounce	NNS
13286	3168	35	bread	bread	NN
13286	3168	36	,	,	,
13286	3168	37	8	8	CD
13286	3168	38	tablespoons	tablespoon	NNS
13286	3168	39	Crisco	Crisco	NNP
13286	3168	40	,	,	,
13286	3168	41	4	4	CD
13286	3168	42	onions	onion	NNS
13286	3168	43	,	,	,
13286	3168	44	4	4	CD
13286	3168	45	tablespoons	tablespoon	NNS
13286	3168	46	almonds	almond	VBZ
13286	3168	47	,	,	,
13286	3168	48	1	1	CD
13286	3168	49	tablespoon	tablespoon	NN
13286	3168	50	vinegar	vinegar	NN
13286	3168	51	,	,	,
13286	3168	52	1	1	CD
13286	3168	53	tablespoon	tablespoon	NN
13286	3168	54	curry	curry	NN
13286	3168	55	powder	powder	NN
13286	3168	56	,	,	,
13286	3168	57	1	1	CD
13286	3168	58	tablespoon	tablespoon	NN
13286	3168	59	sugar	sugar	NN
13286	3168	60	,	,	,
13286	3168	61	2	2	CD
13286	3168	62	teaspoons	teaspoon	NNS
13286	3168	63	salt	salt	NN
13286	3168	64	,	,	,
13286	3168	65	and	and	CC
13286	3168	66	4	4	CD
13286	3168	67	eggs	egg	NNS
13286	3168	68	.	.	.
13286	3169	1	Soak	soak	VB
13286	3169	2	bread	bread	NN
13286	3169	3	in	in	IN
13286	3169	4	milk	milk	NN
13286	3169	5	,	,	,
13286	3169	6	then	then	RB
13286	3169	7	squeeze	squeeze	VB
13286	3169	8	it	-PRON-	PRP
13286	3169	9	,	,	,
13286	3169	10	mince	mince	NN
13286	3169	11	meat	meat	NN
13286	3169	12	.	.	.
13286	3170	1	Chop	chop	NN
13286	3170	2	onions	onion	NNS
13286	3170	3	and	and	CC
13286	3170	4	fry	fry	VB
13286	3170	5	in	in	IN
13286	3170	6	hot	hot	JJ
13286	3170	7	Crisco	Crisco	NNP
13286	3170	8	,	,	,
13286	3170	9	keeping	keep	VBG
13286	3170	10	them	-PRON-	PRP
13286	3170	11	of	of	IN
13286	3170	12	a	a	DT
13286	3170	13	pale	pale	JJ
13286	3170	14	color	color	NN
13286	3170	15	,	,	,
13286	3170	16	add	add	VB
13286	3170	17	bread	bread	NN
13286	3170	18	,	,	,
13286	3170	19	curry	curry	NN
13286	3170	20	,	,	,
13286	3170	21	sugar	sugar	NN
13286	3170	22	,	,	,
13286	3170	23	vinegar	vinegar	NN
13286	3170	24	,	,	,
13286	3170	25	and	and	CC
13286	3170	26	salt	salt	NN
13286	3170	27	,	,	,
13286	3170	28	then	then	RB
13286	3170	29	well	well	UH
13286	3170	30	mix	mix	VB
13286	3170	31	in	in	IN
13286	3170	32	meat	meat	NN
13286	3170	33	and	and	CC
13286	3170	34	eggs	egg	NNS
13286	3170	35	beaten	beat	VBN
13286	3170	36	.	.	.
13286	3171	1	Crisco	Crisco	NNP
13286	3171	2	a	a	DT
13286	3171	3	pudding	pudding	JJ
13286	3171	4	dish	dish	NN
13286	3171	5	.	.	.
13286	3172	1	Bake	bake	VB
13286	3172	2	from	from	IN
13286	3172	3	20	20	CD
13286	3172	4	to	to	TO
13286	3172	5	30	30	CD
13286	3172	6	minutes	minute	NNS
13286	3172	7	.	.	.
13286	3173	1	Serve	serve	VB
13286	3173	2	in	in	IN
13286	3173	3	pudding	pudding	JJ
13286	3173	4	dish	dish	NN
13286	3173	5	garnished	garnish	VBN
13286	3173	6	with	with	IN
13286	3173	7	slices	slice	NNS
13286	3173	8	of	of	IN
13286	3173	9	lemon	lemon	NN
13286	3173	10	and	and	CC
13286	3173	11	parsley	parsley	NN
13286	3173	12	.	.	.
13286	3174	1	Can	Can	MD
13286	3174	2	be	be	VB
13286	3174	3	eaten	eat	VBN
13286	3174	4	either	either	CC
13286	3174	5	hot	hot	JJ
13286	3174	6	or	or	CC
13286	3174	7	cold	cold	JJ
13286	3174	8	.	.	.
13286	3175	1	May	May	NNP
13286	3175	2	16	16	CD
13286	3175	3	_	_	NN
13286	3175	4	*	*	NFP
13286	3175	5	Chipped	chip	VBN
13286	3175	6	Beef	Beef	NNP
13286	3175	7	in	in	IN
13286	3175	8	Cream	Cream	NNP
13286	3175	9	Baked	Baked	NNP
13286	3175	10	Potatoes	Potatoes	NNPS
13286	3175	11	Lettuce	Lettuce	NNP
13286	3175	12	and	and	CC
13286	3175	13	Radish	Radish	NNP
13286	3175	14	Salad	Salad	NNP
13286	3175	15	Cheese	Cheese	NNP
13286	3175	16	Balls	Balls	NNPS
13286	3175	17	Frozen	Frozen	NNP
13286	3175	18	Macedoine	Macedoine	NNP
13286	3175	19	Coffee	Coffee	NNP
13286	3175	20	_	_	NNP
13286	3175	21	_	_	NNP
13286	3175	22	*	*	NFP
13286	3175	23	Chipped	Chipped	NNP
13286	3175	24	Beef	Beef	NNP
13286	3175	25	in	in	IN
13286	3175	26	Cream_--Make	cream_--make	JJ
13286	3175	27	white	white	JJ
13286	3175	28	sauce	sauce	NN
13286	3175	29	using	use	VBG
13286	3175	30	8	8	CD
13286	3175	31	tablespoons	tablespoon	NNS
13286	3175	32	Crisco	Crisco	NNP
13286	3175	33	,	,	,
13286	3175	34	8	8	CD
13286	3175	35	tablespoons	tablespoon	NNS
13286	3175	36	flour	flour	NN
13286	3175	37	,	,	,
13286	3175	38	3	3	CD
13286	3175	39	cups	cup	NNS
13286	3175	40	milk	milk	NN
13286	3175	41	and	and	CC
13286	3175	42	1	1	CD
13286	3175	43	cup	cup	NN
13286	3175	44	cream	cream	NN
13286	3175	45	.	.	.
13286	3176	1	To	to	IN
13286	3176	2	it	-PRON-	PRP
13286	3176	3	add	add	VB
13286	3176	4	1/2	1/2	CD
13286	3176	5	pound	pound	NN
13286	3176	6	dried	dry	VBN
13286	3176	7	beef	beef	NN
13286	3176	8	broken	break	VBN
13286	3176	9	into	into	IN
13286	3176	10	small	small	JJ
13286	3176	11	pieces	piece	NNS
13286	3176	12	.	.	.
13286	3177	1	Cook	cook	VB
13286	3177	2	about	about	RB
13286	3177	3	5	5	CD
13286	3177	4	minutes	minute	NNS
13286	3177	5	and	and	CC
13286	3177	6	just	just	RB
13286	3177	7	before	before	IN
13286	3177	8	serving	serve	VBG
13286	3177	9	pour	pour	NN
13286	3177	10	very	very	RB
13286	3177	11	slowly	slowly	RB
13286	3177	12	on	on	IN
13286	3177	13	to	to	IN
13286	3177	14	2	2	CD
13286	3177	15	well	well	RB
13286	3177	16	beaten	beat	VBN
13286	3177	17	eggs	egg	NNS
13286	3177	18	.	.	.
13286	3178	1	Serve	serve	VB
13286	3178	2	at	at	IN
13286	3178	3	once	once	RB
13286	3178	4	.	.	.
13286	3179	1	May	May	NNP
13286	3179	2	17	17	CD
13286	3179	3	_	_	NNP
13286	3179	4	Fruits	Fruits	NNPS
13286	3179	5	*	*	NFP
13286	3179	6	Spanish	spanish	JJ
13286	3179	7	Omelet	Omelet	NNP
13286	3179	8	Molded	Molded	NNP
13286	3179	9	Spinach	Spinach	NNP
13286	3179	10	New	New	NNP
13286	3179	11	Potatoes	Potatoes	NNP
13286	3179	12	Corn	Corn	NNP
13286	3179	13	Salad	Salad	NNP
13286	3179	14	Cheese	Cheese	NNP
13286	3179	15	Sticks	Sticks	NNPS
13286	3179	16	Frozen	Frozen	NNP
13286	3179	17	Souffle	Souffle	NNP
13286	3179	18	Coffee	Coffee	NNP
13286	3179	19	_	_	NNP
13286	3179	20	_	_	NNP
13286	3179	21	*	*	NFP
13286	3179	22	Spanish	Spanish	NNP
13286	3179	23	Omelet_--1	omelet_--1	NN
13286	3179	24	green	green	JJ
13286	3179	25	pepper	pepper	NN
13286	3179	26	,	,	,
13286	3179	27	1	1	CD
13286	3179	28	red	red	JJ
13286	3179	29	pepper	pepper	NN
13286	3179	30	,	,	,
13286	3179	31	1	1	CD
13286	3179	32	onion	onion	NN
13286	3179	33	,	,	,
13286	3179	34	3	3	CD
13286	3179	35	tablespoons	tablespoon	NNS
13286	3179	36	Crisco	Crisco	NNP
13286	3179	37	,	,	,
13286	3179	38	6	6	CD
13286	3179	39	mushrooms	mushroom	NNS
13286	3179	40	,	,	,
13286	3179	41	6	6	CD
13286	3179	42	eggs	egg	NNS
13286	3179	43	,	,	,
13286	3179	44	6	6	CD
13286	3179	45	tablespoons	tablespoon	NNS
13286	3179	46	water	water	NN
13286	3179	47	,	,	,
13286	3179	48	salt	salt	NN
13286	3179	49	and	and	CC
13286	3179	50	pepper	pepper	NN
13286	3179	51	to	to	IN
13286	3179	52	taste	taste	NN
13286	3179	53	.	.	.
13286	3180	1	Put	put	VB
13286	3180	2	1/2	1/2	CD
13286	3180	3	Crisco	Crisco	NNP
13286	3180	4	in	in	IN
13286	3180	5	saucepan	saucepan	NN
13286	3180	6	,	,	,
13286	3180	7	add	add	VB
13286	3180	8	onion	onion	NN
13286	3180	9	chopped	chop	VBD
13286	3180	10	very	very	RB
13286	3180	11	fine	fine	JJ
13286	3180	12	,	,	,
13286	3180	13	mushrooms	mushroom	NNS
13286	3180	14	and	and	CC
13286	3180	15	red	red	JJ
13286	3180	16	and	and	CC
13286	3180	17	green	green	JJ
13286	3180	18	pepper	pepper	NN
13286	3180	19	;	;	:
13286	3180	20	cover	cover	NN
13286	3180	21	,	,	,
13286	3180	22	cook	cook	VBP
13286	3180	23	slowly	slowly	RB
13286	3180	24	for	for	IN
13286	3180	25	20	20	CD
13286	3180	26	minutes	minute	NNS
13286	3180	27	.	.	.
13286	3181	1	Make	make	VB
13286	3181	2	plain	plain	JJ
13286	3181	3	omelet	omelet	NN
13286	3181	4	from	from	IN
13286	3181	5	rest	rest	NN
13286	3181	6	of	of	IN
13286	3181	7	ingredients	ingredient	NNS
13286	3181	8	;	;	:
13286	3181	9	turn	turn	VB
13286	3181	10	this	this	DT
13286	3181	11	out	out	RP
13286	3181	12	on	on	IN
13286	3181	13	heated	heated	JJ
13286	3181	14	dish	dish	NN
13286	3181	15	,	,	,
13286	3181	16	fill	fill	VB
13286	3181	17	ends	end	NNS
13286	3181	18	of	of	IN
13286	3181	19	dish	dish	NN
13286	3181	20	or	or	CC
13286	3181	21	platter	platter	NN
13286	3181	22	with	with	IN
13286	3181	23	Spanish	spanish	JJ
13286	3181	24	sauce	sauce	NN
13286	3181	25	,	,	,
13286	3181	26	and	and	CC
13286	3181	27	send	send	VB
13286	3181	28	it	-PRON-	PRP
13286	3181	29	to	to	IN
13286	3181	30	table	table	NN
13286	3181	31	.	.	.
13286	3182	1	This	this	DT
13286	3182	2	omelet	omelet	NN
13286	3182	3	can	can	MD
13286	3182	4	be	be	VB
13286	3182	5	made	make	VBN
13286	3182	6	very	very	RB
13286	3182	7	handsome	handsome	JJ
13286	3182	8	by	by	IN
13286	3182	9	saving	save	VBG
13286	3182	10	1/4	1/4	CD
13286	3182	11	of	of	IN
13286	3182	12	green	green	JJ
13286	3182	13	and	and	CC
13286	3182	14	red	red	JJ
13286	3182	15	pepper	pepper	NN
13286	3182	16	,	,	,
13286	3182	17	cutting	cut	VBG
13286	3182	18	it	-PRON-	PRP
13286	3182	19	into	into	IN
13286	3182	20	fancy	fancy	JJ
13286	3182	21	shapes	shape	NNS
13286	3182	22	to	to	TO
13286	3182	23	use	use	VB
13286	3182	24	a	a	DT
13286	3182	25	garnish	garnish	NN
13286	3182	26	for	for	IN
13286	3182	27	top	top	NN
13286	3182	28	of	of	IN
13286	3182	29	omelet	omelet	NN
13286	3182	30	.	.	.
13286	3183	1	May	May	NNP
13286	3183	2	18	18	CD
13286	3183	3	_	_	NNP
13286	3183	4	Strawberries	Strawberries	NNP
13286	3183	5	Lentil	Lentil	NNP
13286	3183	6	Soup	Soup	NNP
13286	3183	7	,	,	,
13286	3183	8	au	au	NNP
13286	3183	9	Maigre	Maigre	NNP
13286	3183	10	*	*	NFP
13286	3183	11	Scalloped	scallop	VBD
13286	3183	12	Clams	Clams	NNPS
13286	3183	13	Stewed	Stewed	NNP
13286	3183	14	Tomatoes	Tomatoes	NNP
13286	3183	15	Beet	Beet	NNP
13286	3183	16	and	and	CC
13286	3183	17	Cabbage	Cabbage	NNP
13286	3183	18	Salad	Salad	NNP
13286	3183	19	Vanilla	Vanilla	NNP
13286	3183	20	Ice	Ice	NNP
13286	3183	21	Cream	Cream	NNP
13286	3183	22	Maple	Maple	NNP
13286	3183	23	Sauce	Sauce	NNP
13286	3183	24	Coffee	Coffee	NNP
13286	3183	25	_	_	NNP
13286	3183	26	_	_	NNP
13286	3183	27	*	*	NFP
13286	3183	28	Scalloped	Scalloped	NNP
13286	3183	29	Clams_--Chop	Clams_--Chop	NNP
13286	3183	30	25	25	CD
13286	3183	31	clams	clam	NNS
13286	3183	32	fine	fine	JJ
13286	3183	33	and	and	CC
13286	3183	34	season	season	NN
13286	3183	35	with	with	IN
13286	3183	36	red	red	JJ
13286	3183	37	pepper	pepper	NN
13286	3183	38	and	and	CC
13286	3183	39	salt	salt	NN
13286	3183	40	to	to	IN
13286	3183	41	taste	taste	NN
13286	3183	42	.	.	.
13286	3184	1	Blend	blend	VB
13286	3184	2	together	together	RB
13286	3184	3	1	1	CD
13286	3184	4	tablespoon	tablespoon	NN
13286	3184	5	each	each	DT
13286	3184	6	Crisco	Crisco	NNP
13286	3184	7	and	and	CC
13286	3184	8	flour	flour	NN
13286	3184	9	,	,	,
13286	3184	10	and	and	CC
13286	3184	11	cook	cook	VB
13286	3184	12	with	with	IN
13286	3184	13	1	1	CD
13286	3184	14	cup	cup	NN
13286	3184	15	liquid	liquid	NN
13286	3184	16	,	,	,
13286	3184	17	half	half	JJ
13286	3184	18	milk	milk	NN
13286	3184	19	and	and	CC
13286	3184	20	half	half	NN
13286	3184	21	clam	clam	NN
13286	3184	22	juice	juice	NN
13286	3184	23	,	,	,
13286	3184	24	with	with	IN
13286	3184	25	a	a	DT
13286	3184	26	tiny	tiny	JJ
13286	3184	27	pinch	pinch	NN
13286	3184	28	of	of	IN
13286	3184	29	soda	soda	NN
13286	3184	30	,	,	,
13286	3184	31	and	and	CC
13286	3184	32	stir	stir	VB
13286	3184	33	until	until	IN
13286	3184	34	smooth	smooth	JJ
13286	3184	35	and	and	CC
13286	3184	36	creamy	creamy	JJ
13286	3184	37	.	.	.
13286	3185	1	Add	add	VB
13286	3185	2	chopped	chop	VBD
13286	3185	3	clams	clam	NNS
13286	3185	4	with	with	IN
13286	3185	5	1	1	CD
13286	3185	6	beaten	beat	VBN
13286	3185	7	egg	egg	NN
13286	3185	8	.	.	.
13286	3186	1	Have	have	VBP
13286	3186	2	ready	ready	JJ
13286	3186	3	large	large	JJ
13286	3186	4	clam	clam	NN
13286	3186	5	or	or	CC
13286	3186	6	scallop	scallop	VBP
13286	3186	7	shells	shell	NNS
13286	3186	8	,	,	,
13286	3186	9	Crisco	Crisco	NNP
13286	3186	10	on	on	IN
13286	3186	11	inside	inside	RB
13286	3186	12	and	and	CC
13286	3186	13	fill	fill	VB
13286	3186	14	with	with	IN
13286	3186	15	clam	clam	NNP
13286	3186	16	mixture	mixture	NN
13286	3186	17	,	,	,
13286	3186	18	smoothing	smooth	VBG
13286	3186	19	over	over	RP
13286	3186	20	with	with	IN
13286	3186	21	silver	silver	JJ
13286	3186	22	knife	knife	NN
13286	3186	23	blade	blade	NN
13286	3186	24	.	.	.
13286	3187	1	Arrange	arrange	VB
13286	3187	2	on	on	IN
13286	3187	3	baking	baking	NN
13286	3187	4	dish	dish	NN
13286	3187	5	and	and	CC
13286	3187	6	bake	bake	VB
13286	3187	7	about	about	RB
13286	3187	8	6	6	CD
13286	3187	9	minutes	minute	NNS
13286	3187	10	,	,	,
13286	3187	11	or	or	CC
13286	3187	12	until	until	IN
13286	3187	13	well	well	RB
13286	3187	14	browned	brown	VBN
13286	3187	15	.	.	.
13286	3188	1	Garnish	garnish	VB
13286	3188	2	with	with	IN
13286	3188	3	parsley	parsley	NN
13286	3188	4	and	and	CC
13286	3188	5	pass	pass	VB
13286	3188	6	sliced	sliced	JJ
13286	3188	7	lemons	lemon	NNS
13286	3188	8	with	with	IN
13286	3188	9	them	-PRON-	PRP
13286	3188	10	.	.	.
13286	3189	1	May	May	NNP
13286	3189	2	19	19	CD
13286	3189	3	_	_	NNP
13286	3189	4	Grape	Grape	NNP
13286	3189	5	Fruit	Fruit	NNP
13286	3189	6	Cream	Cream	NNP
13286	3189	7	of	of	IN
13286	3189	8	Celery	Celery	NNP
13286	3189	9	Soup	Soup	NNP
13286	3189	10	*	*	NFP
13286	3189	11	Sweetbreads	Sweetbreads	NNP
13286	3189	12	Creamed	Creamed	NNP
13286	3189	13	New	New	NNP
13286	3189	14	Potatoes	Potatoes	NNP
13286	3189	15	Green	Green	NNP
13286	3189	16	Peas	Peas	NNP
13286	3189	17	Carrots	carrot	VBZ
13286	3189	18	Hot	Hot	NNP
13286	3189	19	Biscuit	Biscuit	NNP
13286	3189	20	Fruit	Fruit	NNP
13286	3189	21	Salad	Salad	NNP
13286	3189	22	Orange	Orange	NNP
13286	3189	23	Ice	Ice	NNP
13286	3189	24	Sunshine	Sunshine	NNP
13286	3189	25	Cake	Cake	NNP
13286	3189	26	Coffee	Coffee	NNP
13286	3189	27	_	_	NNP
13286	3189	28	_	_	NNP
13286	3189	29	*	*	NFP
13286	3189	30	Sweetbreads_--Clean	Sweetbreads_--Clean	NNP
13286	3189	31	and	and	CC
13286	3189	32	soak	soak	VB
13286	3189	33	2	2	CD
13286	3189	34	pairs	pair	NNS
13286	3189	35	of	of	IN
13286	3189	36	sweetbreads	sweetbread	NNS
13286	3189	37	in	in	IN
13286	3189	38	cold	cold	JJ
13286	3189	39	water	water	NN
13286	3189	40	for	for	IN
13286	3189	41	an	an	DT
13286	3189	42	hour	hour	NN
13286	3189	43	or	or	CC
13286	3189	44	more	more	JJR
13286	3189	45	,	,	,
13286	3189	46	then	then	RB
13286	3189	47	put	put	VB
13286	3189	48	them	-PRON-	PRP
13286	3189	49	in	in	IN
13286	3189	50	pan	pan	NN
13286	3189	51	with	with	IN
13286	3189	52	enough	enough	JJ
13286	3189	53	water	water	NN
13286	3189	54	to	to	TO
13286	3189	55	cover	cover	VB
13286	3189	56	them	-PRON-	PRP
13286	3189	57	,	,	,
13286	3189	58	and	and	CC
13286	3189	59	cook	cook	VB
13286	3189	60	them	-PRON-	PRP
13286	3189	61	for	for	IN
13286	3189	62	20	20	CD
13286	3189	63	minutes	minute	NNS
13286	3189	64	.	.	.
13286	3190	1	Take	take	VB
13286	3190	2	them	-PRON-	PRP
13286	3190	3	out	out	RP
13286	3190	4	and	and	CC
13286	3190	5	place	place	VB
13286	3190	6	them	-PRON-	PRP
13286	3190	7	in	in	IN
13286	3190	8	cold	cold	JJ
13286	3190	9	water	water	NN
13286	3190	10	for	for	IN
13286	3190	11	2	2	CD
13286	3190	12	or	or	CC
13286	3190	13	3	3	CD
13286	3190	14	minutes	minute	NNS
13286	3190	15	to	to	TO
13286	3190	16	make	make	VB
13286	3190	17	them	-PRON-	PRP
13286	3190	18	firm	firm	JJ
13286	3190	19	.	.	.
13286	3191	1	Dry	Dry	NNP
13286	3191	2	thoroughly	thoroughly	RB
13286	3191	3	,	,	,
13286	3191	4	rub	rub	VB
13286	3191	5	them	-PRON-	PRP
13286	3191	6	with	with	IN
13286	3191	7	tablespoon	tablespoon	NN
13286	3191	8	of	of	IN
13286	3191	9	Crisco	Crisco	NNP
13286	3191	10	.	.	.
13286	3192	1	Sprinkle	sprinkle	VB
13286	3192	2	with	with	IN
13286	3192	3	salt	salt	NN
13286	3192	4	and	and	CC
13286	3192	5	pepper	pepper	NN
13286	3192	6	and	and	CC
13286	3192	7	place	place	NN
13286	3192	8	in	in	IN
13286	3192	9	a	a	DT
13286	3192	10	pan	pan	NN
13286	3192	11	with	with	IN
13286	3192	12	brown	brown	JJ
13286	3192	13	sauce	sauce	NN
13286	3192	14	.	.	.
13286	3193	1	Cook	cook	VB
13286	3193	2	in	in	IN
13286	3193	3	hot	hot	JJ
13286	3193	4	oven	oven	NN
13286	3193	5	for	for	IN
13286	3193	6	20	20	CD
13286	3193	7	minutes	minute	NNS
13286	3193	8	.	.	.
13286	3194	1	Baste	Baste	NNP
13286	3194	2	often	often	RB
13286	3194	3	with	with	IN
13286	3194	4	the	the	DT
13286	3194	5	sauce	sauce	NN
13286	3194	6	.	.	.
13286	3195	1	May	May	NNP
13286	3195	2	20	20	CD
13286	3195	3	_	_	NNP
13286	3195	4	Cream	Cream	NNP
13286	3195	5	of	of	IN
13286	3195	6	Pea	Pea	NNP
13286	3195	7	Soup	Soup	NNP
13286	3195	8	Croutons	Croutons	NNPS
13286	3195	9	Stuffed	stuff	VBD
13286	3195	10	Eggs	Eggs	NNP
13286	3195	11	,	,	,
13286	3195	12	Tartare	Tartare	NNP
13286	3195	13	Sauce	sauce	NN
13286	3195	14	Baked	Baked	NNP
13286	3195	15	Bananas	Bananas	NNP
13286	3195	16	Potato	Potato	NNP
13286	3195	17	Fluff	Fluff	NNP
13286	3195	18	*	*	NFP
13286	3195	19	Onions	Onions	NNPS
13286	3195	20	Stuffed	stuff	VBN
13286	3195	21	with	with	IN
13286	3195	22	Nuts	Nuts	NNP
13286	3195	23	Apple	Apple	NNP
13286	3195	24	Salad	Salad	NNP
13286	3195	25	Coffee	Coffee	NNP
13286	3195	26	_	_	NNP
13286	3195	27	_	_	NNP
13286	3195	28	*	*	NFP
13286	3195	29	Onions	Onions	NNPS
13286	3195	30	Stuffed	stuff	VBN
13286	3195	31	with	with	IN
13286	3195	32	Nuts_--2	Nuts_--2	NNP
13286	3195	33	large	large	JJ
13286	3195	34	Spanish	spanish	JJ
13286	3195	35	onions	onion	NNS
13286	3195	36	,	,	,
13286	3195	37	or	or	CC
13286	3195	38	6	6	CD
13286	3195	39	good	good	JJ
13286	3195	40	-	-	HYPH
13286	3195	41	sized	sized	JJ
13286	3195	42	Bermuda	Bermuda	NNP
13286	3195	43	onions	onion	NNS
13286	3195	44	,	,	,
13286	3195	45	1	1	CD
13286	3195	46	cup	cup	NN
13286	3195	47	boiled	boil	VBN
13286	3195	48	rice	rice	NN
13286	3195	49	,	,	,
13286	3195	50	1	1	CD
13286	3195	51	cup	cup	NN
13286	3195	52	chopped	chop	VBD
13286	3195	53	English	English	NNP
13286	3195	54	walnut	walnut	NNP
13286	3195	55	meats	meat	NNS
13286	3195	56	,	,	,
13286	3195	57	mixed	mix	VBN
13286	3195	58	with	with	IN
13286	3195	59	1	1	CD
13286	3195	60	teaspoon	teaspoon	NN
13286	3195	61	salt	salt	NN
13286	3195	62	,	,	,
13286	3195	63	1	1	CD
13286	3195	64	saltspoon	saltspoon	NN
13286	3195	65	pepper	pepper	NN
13286	3195	66	,	,	,
13286	3195	67	and	and	CC
13286	3195	68	1	1	CD
13286	3195	69	raw	raw	JJ
13286	3195	70	egg	egg	NN
13286	3195	71	.	.	.
13286	3196	1	Put	put	JJ
13286	3196	2	onions	onion	NNS
13286	3196	3	,	,	,
13286	3196	4	without	without	IN
13286	3196	5	peeling	peel	VBG
13286	3196	6	into	into	IN
13286	3196	7	a	a	DT
13286	3196	8	saucepan	saucepan	NN
13286	3196	9	of	of	IN
13286	3196	10	boiling	boiling	NN
13286	3196	11	water	water	NN
13286	3196	12	;	;	:
13286	3196	13	add	add	VB
13286	3196	14	half	half	PDT
13286	3196	15	the	the	DT
13286	3196	16	salt	salt	NN
13286	3196	17	and	and	CC
13286	3196	18	boil	boil	VB
13286	3196	19	for	for	IN
13286	3196	20	1/2	1/2	CD
13286	3196	21	an	an	DT
13286	3196	22	hour	hour	NN
13286	3196	23	.	.	.
13286	3197	1	Drain	drain	VB
13286	3197	2	and	and	CC
13286	3197	3	dry	dry	JJ
13286	3197	4	.	.	.
13286	3198	1	Remove	remove	VB
13286	3198	2	outside	outside	JJ
13286	3198	3	skin	skin	NN
13286	3198	4	,	,	,
13286	3198	5	and	and	CC
13286	3198	6	with	with	IN
13286	3198	7	handle	handle	NN
13286	3198	8	of	of	IN
13286	3198	9	a	a	DT
13286	3198	10	teaspoon	teaspoon	NN
13286	3198	11	,	,	,
13286	3198	12	take	take	VB
13286	3198	13	out	out	RP
13286	3198	14	center	center	NN
13286	3198	15	,	,	,
13286	3198	16	saving	save	VBG
13286	3198	17	it	-PRON-	PRP
13286	3198	18	for	for	IN
13286	3198	19	the	the	DT
13286	3198	20	sauce	sauce	NN
13286	3198	21	.	.	.
13286	3199	1	Mix	mix	JJ
13286	3199	2	nuts	nut	NNS
13286	3199	3	,	,	,
13286	3199	4	rice	rice	NN
13286	3199	5	,	,	,
13286	3199	6	seasoning	seasoning	NN
13286	3199	7	and	and	CC
13286	3199	8	egg	egg	NN
13286	3199	9	;	;	:
13286	3199	10	fill	fill	VB
13286	3199	11	this	this	DT
13286	3199	12	into	into	IN
13286	3199	13	onions	onion	NNS
13286	3199	14	;	;	:
13286	3199	15	stand	stand	VB
13286	3199	16	them	-PRON-	PRP
13286	3199	17	in	in	IN
13286	3199	18	baking	baking	NNP
13286	3199	19	pan	pan	NNP
13286	3199	20	,	,	,
13286	3199	21	brush	brush	NN
13286	3199	22	with	with	IN
13286	3199	23	melted	melt	VBN
13286	3199	24	Crisco	Crisco	NNP
13286	3199	25	and	and	CC
13286	3199	26	bake	bake	VB
13286	3199	27	in	in	RP
13286	3199	28	moderate	moderate	JJ
13286	3199	29	oven	oven	NN
13286	3199	30	for	for	IN
13286	3199	31	1/2	1/2	CD
13286	3199	32	hour	hour	NN
13286	3199	33	.	.	.
13286	3200	1	Chop	chop	VB
13286	3200	2	very	very	RB
13286	3200	3	fine	fine	RB
13286	3200	4	the	the	DT
13286	3200	5	portion	portion	NN
13286	3200	6	that	that	WDT
13286	3200	7	you	-PRON-	PRP
13286	3200	8	have	have	VBP
13286	3200	9	taken	take	VBN
13286	3200	10	from	from	IN
13286	3200	11	center	center	NN
13286	3200	12	,	,	,
13286	3200	13	press	press	VB
13286	3200	14	it	-PRON-	PRP
13286	3200	15	through	through	IN
13286	3200	16	a	a	DT
13286	3200	17	sieve	sieve	NN
13286	3200	18	,	,	,
13286	3200	19	add	add	VB
13286	3200	20	this	this	DT
13286	3200	21	pulp	pulp	NN
13286	3200	22	to	to	IN
13286	3200	23	a	a	DT
13286	3200	24	cup	cup	NN
13286	3200	25	of	of	IN
13286	3200	26	tartare	tartare	NN
13286	3200	27	sauce	sauce	NN
13286	3200	28	and	and	CC
13286	3200	29	pour	pour	VB
13286	3200	30	it	-PRON-	PRP
13286	3200	31	into	into	IN
13286	3200	32	a	a	DT
13286	3200	33	sauceboat	sauceboat	NN
13286	3200	34	.	.	.
13286	3201	1	Serve	serve	VB
13286	3201	2	onions	onion	NNS
13286	3201	3	on	on	IN
13286	3201	4	platter	platter	NN
13286	3201	5	;	;	,
13286	3201	6	pass	pass	VB
13286	3201	7	the	the	DT
13286	3201	8	sauce	sauce	NN
13286	3201	9	.	.	.
13286	3202	1	May	May	NNP
13286	3202	2	21	21	CD
13286	3202	3	_	_	NNP
13286	3202	4	Oloronnaise	Oloronnaise	NNP
13286	3202	5	Potage	Potage	NNP
13286	3202	6	Broiled	Broiled	NNP
13286	3202	7	Shad	Shad	NNP
13286	3202	8	Roe	Roe	NNP
13286	3202	9	*	*	NFP
13286	3202	10	Anna	Anna	NNP
13286	3202	11	Potatoes	Potatoes	NNP
13286	3202	12	Duckling	duckle	VBG
13286	3202	13	Braise	Braise	NNP
13286	3202	14	with	with	IN
13286	3202	15	Cherries	Cherries	NNPS
13286	3202	16	Fresh	Fresh	NNP
13286	3202	17	Asparagus	Asparagus	NNP
13286	3202	18	,	,	,
13286	3202	19	Swiss	Swiss	NNP
13286	3202	20	Weimar	Weimar	NNP
13286	3202	21	Pudding	Pudding	NNP
13286	3202	22	Coffee	Coffee	NNP
13286	3202	23	_	_	NNP
13286	3202	24	_	_	NNP
13286	3202	25	*	*	NFP
13286	3202	26	Anna	Anna	NNP
13286	3202	27	Potatoes_--Peel	Potatoes_--Peel	NNP
13286	3202	28	,	,	,
13286	3202	29	wash	wash	NN
13286	3202	30	and	and	CC
13286	3202	31	drain	drain	VB
13286	3202	32	4	4	CD
13286	3202	33	good	good	JJ
13286	3202	34	-	-	HYPH
13286	3202	35	sized	sized	JJ
13286	3202	36	,	,	,
13286	3202	37	sound	sound	JJ
13286	3202	38	,	,	,
13286	3202	39	raw	raw	JJ
13286	3202	40	potatoes	potato	NNS
13286	3202	41	.	.	.
13286	3203	1	Slice	slice	VB
13286	3203	2	them	-PRON-	PRP
13286	3203	3	with	with	IN
13286	3203	4	a	a	DT
13286	3203	5	Saratoga	Saratoga	NNP
13286	3203	6	-	-	HYPH
13286	3203	7	chip	chip	NN
13286	3203	8	potato	potato	NN
13286	3203	9	machine	machine	NN
13286	3203	10	.	.	.
13286	3204	1	If	if	IN
13286	3204	2	none	none	NN
13286	3204	3	is	be	VBZ
13286	3204	4	at	at	IN
13286	3204	5	hand	hand	NN
13286	3204	6	,	,	,
13286	3204	7	slice	slice	VB
13286	3204	8	them	-PRON-	PRP
13286	3204	9	as	as	RB
13286	3204	10	fine	fine	RB
13286	3204	11	as	as	IN
13286	3204	12	possible	possible	JJ
13286	3204	13	.	.	.
13286	3205	1	Grate	grate	NN
13286	3205	2	2	2	CD
13286	3205	3	ounces	ounce	NNS
13286	3205	4	of	of	IN
13286	3205	5	Parmesan	Parmesan	NNP
13286	3205	6	or	or	CC
13286	3205	7	Swiss	Swiss	NNP
13286	3205	8	cheese	cheese	NN
13286	3205	9	.	.	.
13286	3206	1	Heat	heat	NN
13286	3206	2	2	2	CD
13286	3206	3	tablespoons	tablespoon	NNS
13286	3206	4	Crisco	Crisco	NNP
13286	3206	5	in	in	IN
13286	3206	6	a	a	DT
13286	3206	7	small	small	JJ
13286	3206	8	frying	frying	NN
13286	3206	9	pan	pan	NN
13286	3206	10	,	,	,
13286	3206	11	remove	remove	VB
13286	3206	12	pan	pan	NN
13286	3206	13	from	from	IN
13286	3206	14	fire	fire	NN
13286	3206	15	and	and	CC
13286	3206	16	cover	cover	VB
13286	3206	17	bottom	bottom	NN
13286	3206	18	with	with	IN
13286	3206	19	light	light	JJ
13286	3206	20	layer	layer	NN
13286	3206	21	of	of	IN
13286	3206	22	potatoes	potato	NNS
13286	3206	23	.	.	.
13286	3207	1	Mix	mix	JJ
13286	3207	2	teaspoon	teaspoon	NN
13286	3207	3	salt	salt	NN
13286	3207	4	with	with	IN
13286	3207	5	2	2	CD
13286	3207	6	saltspoons	saltspoon	NNS
13286	3207	7	white	white	JJ
13286	3207	8	pepper	pepper	NN
13286	3207	9	,	,	,
13286	3207	10	sprinkle	sprinkle	VB
13286	3207	11	a	a	DT
13286	3207	12	little	little	JJ
13286	3207	13	over	over	IN
13286	3207	14	potatoes	potato	NNS
13286	3207	15	,	,	,
13286	3207	16	spread	spread	VB
13286	3207	17	a	a	DT
13286	3207	18	little	little	JJ
13286	3207	19	cheese	cheese	NN
13286	3207	20	over	over	IN
13286	3207	21	potatoes	potato	NNS
13286	3207	22	,	,	,
13286	3207	23	and	and	CC
13286	3207	24	place	place	VB
13286	3207	25	few	few	JJ
13286	3207	26	bits	bit	NNS
13286	3207	27	Crisco	Crisco	NNP
13286	3207	28	over	over	IN
13286	3207	29	cheese	cheese	NN
13286	3207	30	.	.	.
13286	3208	1	Arrange	arrange	VB
13286	3208	2	another	another	DT
13286	3208	3	layer	layer	NN
13286	3208	4	of	of	IN
13286	3208	5	potatoes	potato	NNS
13286	3208	6	--	--	:
13286	3208	7	and	and	CC
13286	3208	8	so	so	RB
13286	3208	9	on	on	RB
13286	3208	10	till	till	IN
13286	3208	11	all	all	DT
13286	3208	12	are	be	VBP
13286	3208	13	employed	employ	VBN
13286	3208	14	.	.	.
13286	3209	1	Cover	cover	NN
13286	3209	2	pan	pan	NN
13286	3209	3	,	,	,
13286	3209	4	place	place	NN
13286	3209	5	on	on	IN
13286	3209	6	moderate	moderate	JJ
13286	3209	7	fire	fire	NN
13286	3209	8	for	for	IN
13286	3209	9	5	5	CD
13286	3209	10	minutes	minute	NNS
13286	3209	11	.	.	.
13286	3210	1	Turn	turn	VB
13286	3210	2	them	-PRON-	PRP
13286	3210	3	over	over	RP
13286	3210	4	with	with	IN
13286	3210	5	cake	cake	NN
13286	3210	6	turner	turner	NN
13286	3210	7	;	;	:
13286	3210	8	let	let	VB
13286	3210	9	them	-PRON-	PRP
13286	3210	10	cook	cook	VB
13286	3210	11	again	again	RB
13286	3210	12	3	3	CD
13286	3210	13	minutes	minute	NNS
13286	3210	14	,	,	,
13286	3210	15	then	then	RB
13286	3210	16	place	place	VB
13286	3210	17	in	in	IN
13286	3210	18	hot	hot	JJ
13286	3210	19	oven	oven	NN
13286	3210	20	for	for	IN
13286	3210	21	10	10	CD
13286	3210	22	minutes	minute	NNS
13286	3210	23	.	.	.
13286	3211	1	Turn	turn	VB
13286	3211	2	on	on	RP
13286	3211	3	hot	hot	JJ
13286	3211	4	dish	dish	NN
13286	3211	5	and	and	CC
13286	3211	6	serve	serve	VB
13286	3211	7	.	.	.
13286	3212	1	May	May	MD
13286	3212	2	22	22	CD
13286	3212	3	_	_	NNP
13286	3212	4	Little	Little	NNP
13286	3212	5	Neck	Neck	NNP
13286	3212	6	Clams	Clams	NNPS
13286	3212	7	Parmentier	Parmentier	NNP
13286	3212	8	Puree	Puree	NNP
13286	3212	9	Veal	veal	NN
13286	3212	10	Cutlets	cutlet	NNS
13286	3212	11	Mashed	Mashed	NNP
13286	3212	12	Potatoes	Potatoes	NNP
13286	3212	13	*	*	NFP
13286	3212	14	Spinach	Spinach	NNP
13286	3212	15	,	,	,
13286	3212	16	Martha	Martha	NNP
13286	3212	17	Chicory	Chicory	NNP
13286	3212	18	Salad	Salad	NNP
13286	3212	19	Biscuit	Biscuit	NNP
13286	3212	20	Tortoni	Tortoni	NNP
13286	3212	21	Coffee	Coffee	NNP
13286	3212	22	_	_	NNP
13286	3212	23	_	_	NNP
13286	3212	24	*	*	NNP
13286	3212	25	Spinach	Spinach	NNP
13286	3212	26	,	,	,
13286	3212	27	Martha_--Trim	martha_--trim	NN
13286	3212	28	off	off	RP
13286	3212	29	stalks	stalk	NNS
13286	3212	30	of	of	IN
13286	3212	31	3	3	CD
13286	3212	32	quarts	quart	NNS
13286	3212	33	fresh	fresh	JJ
13286	3212	34	spinach	spinach	NN
13286	3212	35	,	,	,
13286	3212	36	discarding	discard	VBG
13286	3212	37	stale	stale	JJ
13286	3212	38	leaves	leave	NNS
13286	3212	39	if	if	IN
13286	3212	40	any	any	DT
13286	3212	41	.	.	.
13286	3213	1	Thoroughly	thoroughly	RB
13286	3213	2	wash	wash	VB
13286	3213	3	and	and	CC
13286	3213	4	drain	drain	NN
13286	3213	5	,	,	,
13286	3213	6	plunge	plunge	VBP
13286	3213	7	in	in	IN
13286	3213	8	gallon	gallon	NN
13286	3213	9	boiling	boiling	NN
13286	3213	10	water	water	NN
13286	3213	11	with	with	IN
13286	3213	12	1	1	CD
13286	3213	13	tablespoon	tablespoon	NN
13286	3213	14	salt	salt	NN
13286	3213	15	and	and	CC
13286	3213	16	boil	boil	VB
13286	3213	17	for	for	IN
13286	3213	18	10	10	CD
13286	3213	19	minutes	minute	NNS
13286	3213	20	.	.	.
13286	3214	1	Take	take	VB
13286	3214	2	them	-PRON-	PRP
13286	3214	3	up	up	RP
13286	3214	4	with	with	IN
13286	3214	5	skimmer	skimmer	NN
13286	3214	6	,	,	,
13286	3214	7	drain	drain	VB
13286	3214	8	on	on	IN
13286	3214	9	sieve	sieve	NN
13286	3214	10	,	,	,
13286	3214	11	press	press	VB
13286	3214	12	out	out	RP
13286	3214	13	all	all	DT
13286	3214	14	water	water	NN
13286	3214	15	,	,	,
13286	3214	16	chop	chop	NN
13286	3214	17	finely	finely	RB
13286	3214	18	,	,	,
13286	3214	19	place	place	NN
13286	3214	20	in	in	IN
13286	3214	21	saucepan	saucepan	NN
13286	3214	22	.	.	.
13286	3215	1	Cut	cut	NN
13286	3215	2	3	3	CD
13286	3215	3	slices	slice	NNS
13286	3215	4	bread	bread	NN
13286	3215	5	in	in	IN
13286	3215	6	1/3	1/3	CD
13286	3215	7	inch	inch	NN
13286	3215	8	square	square	JJ
13286	3215	9	pieces	piece	NNS
13286	3215	10	,	,	,
13286	3215	11	place	place	NN
13286	3215	12	on	on	IN
13286	3215	13	plate	plate	NN
13286	3215	14	,	,	,
13286	3215	15	pour	pour	VBP
13286	3215	16	over	over	IN
13286	3215	17	them	-PRON-	PRP
13286	3215	18	1	1	CD
13286	3215	19	tablespoon	tablespoon	NN
13286	3215	20	vinegar	vinegar	NN
13286	3215	21	,	,	,
13286	3215	22	then	then	RB
13286	3215	23	brown	brown	VB
13286	3215	24	them	-PRON-	PRP
13286	3215	25	in	in	IN
13286	3215	26	small	small	JJ
13286	3215	27	frying	fry	VBG
13286	3215	28	pan	pan	NN
13286	3215	29	with	with	IN
13286	3215	30	1	1	CD
13286	3215	31	tablespoon	tablespoon	NN
13286	3215	32	melted	melt	VBN
13286	3215	33	Crisco	Crisco	NNP
13286	3215	34	to	to	IN
13286	3215	35	golden	golden	JJ
13286	3215	36	color	color	NN
13286	3215	37	,	,	,
13286	3215	38	add	add	VB
13286	3215	39	them	-PRON-	PRP
13286	3215	40	to	to	TO
13286	3215	41	spinach	spinach	VB
13286	3215	42	,	,	,
13286	3215	43	with	with	IN
13286	3215	44	2	2	CD
13286	3215	45	hard	hard	RB
13286	3215	46	-	-	HYPH
13286	3215	47	cooked	cook	VBN
13286	3215	48	eggs	egg	NNS
13286	3215	49	cut	cut	VBN
13286	3215	50	into	into	IN
13286	3215	51	8	8	CD
13286	3215	52	pieces	piece	NNS
13286	3215	53	each	each	DT
13286	3215	54	,	,	,
13286	3215	55	1	1	CD
13286	3215	56	tablespoon	tablespoon	NN
13286	3215	57	Crisco	Crisco	NNP
13286	3215	58	,	,	,
13286	3215	59	salt	salt	NN
13286	3215	60	,	,	,
13286	3215	61	sugar	sugar	NN
13286	3215	62	,	,	,
13286	3215	63	grated	grate	VBD
13286	3215	64	nutmeg	nutmeg	NNP
13286	3215	65	to	to	TO
13286	3215	66	taste	taste	VB
13286	3215	67	,	,	,
13286	3215	68	and	and	CC
13286	3215	69	4	4	CD
13286	3215	70	tablespoons	tablespoon	NNS
13286	3215	71	cream	cream	NN
13286	3215	72	.	.	.
13286	3216	1	Mix	mix	VB
13286	3216	2	well	well	RB
13286	3216	3	with	with	IN
13286	3216	4	wooden	wooden	JJ
13286	3216	5	spoon	spoon	NN
13286	3216	6	and	and	CC
13286	3216	7	cook	cook	VB
13286	3216	8	10	10	CD
13286	3216	9	minutes	minute	NNS
13286	3216	10	,	,	,
13286	3216	11	lightly	lightly	RB
13286	3216	12	mixing	mix	VBG
13286	3216	13	once	once	RB
13286	3216	14	in	in	IN
13286	3216	15	a	a	DT
13286	3216	16	while	while	NN
13286	3216	17	,	,	,
13286	3216	18	dress	dress	VB
13286	3216	19	on	on	IN
13286	3216	20	vegetable	vegetable	NN
13286	3216	21	dish	dish	NN
13286	3216	22	and	and	CC
13286	3216	23	serve	serve	VBP
13286	3216	24	.	.	.
13286	3217	1	May	May	MD
13286	3217	2	23	23	CD
13286	3217	3	_	_	NNP
13286	3217	4	Potage	Potage	NNP
13286	3217	5	,	,	,
13286	3217	6	a	a	DT
13286	3217	7	la	la	FW
13286	3217	8	Monaco	Monaco	NNP
13286	3217	9	*	*	NFP
13286	3217	10	Mackerel	Mackerel	NNP
13286	3217	11	,	,	,
13286	3217	12	Cold	Cold	NNP
13286	3217	13	,	,	,
13286	3217	14	Vinaigrette	Vinaigrette	NNP
13286	3217	15	Cucumbers	Cucumbers	NNPS
13286	3217	16	,	,	,
13286	3217	17	Bechamel	Bechamel	NNP
13286	3217	18	Sauce	Sauce	NNP
13286	3217	19	Tomato	Tomato	NNP
13286	3217	20	and	and	CC
13286	3217	21	Artichoke	Artichoke	NNP
13286	3217	22	Salad	Salad	NNP
13286	3217	23	Monte	Monte	NNP
13286	3217	24	Carlo	Carlo	NNP
13286	3217	25	Pie	Pie	NNP
13286	3217	26	Coffee	Coffee	NNP
13286	3217	27	_	_	NNP
13286	3217	28	_	_	NNP
13286	3217	29	*	*	NFP
13286	3217	30	Mackerel	Mackerel	NNP
13286	3217	31	,	,	,
13286	3217	32	Cold	Cold	NNP
13286	3217	33	,	,	,
13286	3217	34	Vinaigrette_--Select	vinaigrette_--select	JJ
13286	3217	35	fine	fine	JJ
13286	3217	36	mackerel	mackerel	NN
13286	3217	37	;	;	:
13286	3217	38	clean	clean	JJ
13286	3217	39	,	,	,
13286	3217	40	leaving	leave	VBG
13286	3217	41	head	head	NN
13286	3217	42	on	on	IN
13286	3217	43	,	,	,
13286	3217	44	wrap	wrap	NN
13286	3217	45	in	in	IN
13286	3217	46	piece	piece	NN
13286	3217	47	of	of	IN
13286	3217	48	cheesecloth	cheesecloth	NN
13286	3217	49	,	,	,
13286	3217	50	and	and	CC
13286	3217	51	boil	boil	VBP
13286	3217	52	in	in	IN
13286	3217	53	strong	strong	JJ
13286	3217	54	solution	solution	NN
13286	3217	55	of	of	IN
13286	3217	56	vinegar	vinegar	NN
13286	3217	57	and	and	CC
13286	3217	58	water	water	NN
13286	3217	59	until	until	IN
13286	3217	60	tender	tender	NN
13286	3217	61	,	,	,
13286	3217	62	taking	take	VBG
13286	3217	63	care	care	NN
13286	3217	64	that	that	IN
13286	3217	65	it	-PRON-	PRP
13286	3217	66	does	do	VBZ
13286	3217	67	not	not	RB
13286	3217	68	cook	cook	VB
13286	3217	69	too	too	RB
13286	3217	70	long	long	RB
13286	3217	71	.	.	.
13286	3218	1	15	15	CD
13286	3218	2	to	to	TO
13286	3218	3	25	25	CD
13286	3218	4	minutes	minute	NNS
13286	3218	5	should	should	MD
13286	3218	6	be	be	VB
13286	3218	7	sufficient	sufficient	JJ
13286	3218	8	.	.	.
13286	3219	1	Make	make	VB
13286	3219	2	a	a	DT
13286	3219	3	vinaigrette	vinaigrette	NN
13286	3219	4	sauce	sauce	NN
13286	3219	5	with	with	IN
13286	3219	6	1/2	1/2	CD
13286	3219	7	cup	cup	NN
13286	3219	8	tarragon	tarragon	NNP
13286	3219	9	vinegar	vinegar	NNP
13286	3219	10	,	,	,
13286	3219	11	1	1	CD
13286	3219	12	cup	cup	NN
13286	3219	13	melted	melt	VBN
13286	3219	14	Crisco	Crisco	NNP
13286	3219	15	,	,	,
13286	3219	16	1	1	CD
13286	3219	17	teaspoon	teaspoon	NN
13286	3219	18	made	make	VBD
13286	3219	19	mustard	mustard	NN
13286	3219	20	,	,	,
13286	3219	21	1	1	CD
13286	3219	22	teaspoon	teaspoon	NN
13286	3219	23	chopped	chop	VBD
13286	3219	24	parsley	parsley	NN
13286	3219	25	,	,	,
13286	3219	26	1	1	CD
13286	3219	27	teaspoon	teaspoon	NN
13286	3219	28	chopped	chop	VBD
13286	3219	29	shallots	shallot	NNS
13286	3219	30	,	,	,
13286	3219	31	and	and	CC
13286	3219	32	2	2	CD
13286	3219	33	teaspoons	teaspoon	NNS
13286	3219	34	chopped	chop	VBN
13286	3219	35	capers	caper	NNS
13286	3219	36	.	.	.
13286	3220	1	Put	put	VB
13286	3220	2	vinegar	vinegar	NN
13286	3220	3	into	into	IN
13286	3220	4	basin	basin	NN
13286	3220	5	,	,	,
13286	3220	6	add	add	VB
13286	3220	7	mustard	mustard	NN
13286	3220	8	,	,	,
13286	3220	9	little	little	JJ
13286	3220	10	salt	salt	NN
13286	3220	11	,	,	,
13286	3220	12	stir	stir	NN
13286	3220	13	in	in	IN
13286	3220	14	Crisco	Crisco	NNP
13286	3220	15	and	and	CC
13286	3220	16	chopped	chop	VBN
13286	3220	17	ingredients	ingredient	NNS
13286	3220	18	.	.	.
13286	3221	1	Mix	mix	VB
13286	3221	2	well	well	RB
13286	3221	3	together	together	RB
13286	3221	4	,	,	,
13286	3221	5	lay	lie	VBD
13286	3221	6	mackerel	mackerel	NNP
13286	3221	7	,	,	,
13286	3221	8	after	after	IN
13286	3221	9	removing	remove	VBG
13286	3221	10	from	from	IN
13286	3221	11	cloth	cloth	NN
13286	3221	12	,	,	,
13286	3221	13	on	on	IN
13286	3221	14	long	long	JJ
13286	3221	15	platter	platter	NN
13286	3221	16	,	,	,
13286	3221	17	pour	pour	VBP
13286	3221	18	over	over	IN
13286	3221	19	vinaigrette	vinaigrette	NN
13286	3221	20	sauce	sauce	NN
13286	3221	21	and	and	CC
13286	3221	22	let	let	VB
13286	3221	23	marinate	marinate	NNP
13286	3221	24	thoroughly	thoroughly	RB
13286	3221	25	,	,	,
13286	3221	26	putting	put	VBG
13286	3221	27	in	in	RP
13286	3221	28	refrigerator	refrigerator	NN
13286	3221	29	as	as	RB
13286	3221	30	soon	soon	RB
13286	3221	31	as	as	IN
13286	3221	32	cool	cool	JJ
13286	3221	33	.	.	.
13286	3222	1	Serve	serve	VB
13286	3222	2	ice	ice	NN
13286	3222	3	cold	cold	JJ
13286	3222	4	in	in	IN
13286	3222	5	bed	bed	NN
13286	3222	6	of	of	IN
13286	3222	7	parsley	parsley	NNP
13286	3222	8	,	,	,
13286	3222	9	garnished	garnish	VBN
13286	3222	10	with	with	IN
13286	3222	11	lemon	lemon	NN
13286	3222	12	slices	slice	NNS
13286	3222	13	,	,	,
13286	3222	14	and	and	CC
13286	3222	15	pass	pass	VB
13286	3222	16	vinaigrette	vinaigrette	NN
13286	3222	17	sauce	sauce	NN
13286	3222	18	with	with	IN
13286	3222	19	it	-PRON-	PRP
13286	3222	20	.	.	.
13286	3223	1	May	May	MD
13286	3223	2	24	24	CD
13286	3223	3	_	_	NNP
13286	3223	4	*	*	NFP
13286	3223	5	Puree	Puree	NNP
13286	3223	6	,	,	,
13286	3223	7	a	a	DT
13286	3223	8	l'Indienne	l'Indienne	NNP
13286	3223	9	Lamb	Lamb	NNP
13286	3223	10	Stew	Stew	NNP
13286	3223	11	with	with	IN
13286	3223	12	Dumplings	Dumplings	NNPS
13286	3223	13	Lettuce	Lettuce	NNP
13286	3223	14	,	,	,
13286	3223	15	French	French	NNP
13286	3223	16	Dressing	Dressing	NNP
13286	3223	17	Cheese	Cheese	NNP
13286	3223	18	Balls	Balls	NNPS
13286	3223	19	Snow	Snow	NNP
13286	3223	20	Pudding	Pudding	NNP
13286	3223	21	Coffee	Coffee	NNP
13286	3223	22	_	_	NNP
13286	3223	23	_	_	NNP
13286	3223	24	*	*	NFP
13286	3223	25	Puree	Puree	NNP
13286	3223	26	,	,	,
13286	3223	27	a	a	DT
13286	3223	28	l'Indienne_--2	l'indienne_--2	CD
13286	3223	29	large	large	JJ
13286	3223	30	apples	apple	NNS
13286	3223	31	,	,	,
13286	3223	32	4	4	CD
13286	3223	33	tablespoons	tablespoon	NNS
13286	3223	34	Crisco	Crisco	NNP
13286	3223	35	,	,	,
13286	3223	36	1	1	CD
13286	3223	37	large	large	JJ
13286	3223	38	onion	onion	NN
13286	3223	39	,	,	,
13286	3223	40	1	1	CD
13286	3223	41	large	large	JJ
13286	3223	42	carrot	carrot	NNS
13286	3223	43	,	,	,
13286	3223	44	1	1	CD
13286	3223	45	turnip	turnip	NN
13286	3223	46	,	,	,
13286	3223	47	white	white	JJ
13286	3223	48	2	2	CD
13286	3223	49	leeks	leek	NNS
13286	3223	50	,	,	,
13286	3223	51	1	1	CD
13286	3223	52	stalk	stalk	NN
13286	3223	53	celery	celery	NNP
13286	3223	54	,	,	,
13286	3223	55	sprig	sprig	NNP
13286	3223	56	parsley	parsley	NNP
13286	3223	57	,	,	,
13286	3223	58	1	1	CD
13286	3223	59	bay	bay	NN
13286	3223	60	leaf	leaf	NN
13286	3223	61	,	,	,
13286	3223	62	1	1	CD
13286	3223	63	tablespoon	tablespoon	NN
13286	3223	64	cocoanut	cocoanut	NN
13286	3223	65	,	,	,
13286	3223	66	juice	juice	NN
13286	3223	67	1/2	1/2	CD
13286	3223	68	lemon	lemon	NN
13286	3223	69	,	,	,
13286	3223	70	1	1	CD
13286	3223	71	tomato	tomato	NNP
13286	3223	72	,	,	,
13286	3223	73	1	1	CD
13286	3223	74	teaspoon	teaspoon	NN
13286	3223	75	salt	salt	NN
13286	3223	76	,	,	,
13286	3223	77	1/2	1/2	CD
13286	3223	78	teaspoon	teaspoon	NN
13286	3223	79	red	red	JJ
13286	3223	80	pepper	pepper	NN
13286	3223	81	,	,	,
13286	3223	82	1	1	CD
13286	3223	83	tablespoon	tablespoon	NN
13286	3223	84	curry	curry	NN
13286	3223	85	powder	powder	NN
13286	3223	86	,	,	,
13286	3223	87	1	1	CD
13286	3223	88	teaspoon	teaspoon	NN
13286	3223	89	curry	curry	NN
13286	3223	90	paste	paste	NN
13286	3223	91	,	,	,
13286	3223	92	1/2	1/2	CD
13286	3223	93	cup	cup	NN
13286	3223	94	cream	cream	NN
13286	3223	95	,	,	,
13286	3223	96	some	some	DT
13286	3223	97	boiled	boil	VBN
13286	3223	98	rice	rice	NN
13286	3223	99	,	,	,
13286	3223	100	and	and	CC
13286	3223	101	2	2	CD
13286	3223	102	quarts	quart	NNS
13286	3223	103	of	of	IN
13286	3223	104	water	water	NN
13286	3223	105	.	.	.
13286	3224	1	Melt	Melt	NNP
13286	3224	2	Crisco	Crisco	NNP
13286	3224	3	,	,	,
13286	3224	4	cut	cut	VBD
13286	3224	5	up	up	RP
13286	3224	6	all	all	DT
13286	3224	7	vegetables	vegetable	NNS
13286	3224	8	(	(	-LRB-
13286	3224	9	prepared	prepare	VBN
13286	3224	10	)	)	-RRB-
13286	3224	11	into	into	IN
13286	3224	12	rough	rough	JJ
13286	3224	13	pieces	piece	NNS
13286	3224	14	,	,	,
13286	3224	15	fry	fry	VB
13286	3224	16	them	-PRON-	PRP
13286	3224	17	a	a	DT
13286	3224	18	little	little	JJ
13286	3224	19	in	in	IN
13286	3224	20	hot	hot	JJ
13286	3224	21	Crisco	Crisco	NNP
13286	3224	22	,	,	,
13286	3224	23	add	add	VB
13286	3224	24	also	also	RB
13286	3224	25	curry	curry	VBP
13286	3224	26	powder	powder	NN
13286	3224	27	,	,	,
13286	3224	28	and	and	CC
13286	3224	29	fry	fry	VB
13286	3224	30	it	-PRON-	PRP
13286	3224	31	.	.	.
13286	3225	1	Do	do	VBP
13286	3225	2	not	not	RB
13286	3225	3	peel	peel	VB
13286	3225	4	apples	apple	NNS
13286	3225	5	;	;	:
13286	3225	6	simply	simply	RB
13286	3225	7	wipe	wipe	NN
13286	3225	8	,	,	,
13286	3225	9	cut	cut	VBD
13286	3225	10	up	up	RP
13286	3225	11	and	and	CC
13286	3225	12	add	add	VB
13286	3225	13	with	with	IN
13286	3225	14	vegetables	vegetable	NNS
13286	3225	15	.	.	.
13286	3226	1	When	when	WRB
13286	3226	2	fried	fry	VBN
13286	3226	3	for	for	IN
13286	3226	4	7	7	CD
13286	3226	5	minutes	minute	NNS
13286	3226	6	,	,	,
13286	3226	7	add	add	VB
13286	3226	8	all	all	DT
13286	3226	9	ingredients	ingredient	NNS
13286	3226	10	except	except	IN
13286	3226	11	cream	cream	NN
13286	3226	12	,	,	,
13286	3226	13	simmer	simmer	NN
13286	3226	14	till	till	IN
13286	3226	15	soft	soft	JJ
13286	3226	16	,	,	,
13286	3226	17	then	then	RB
13286	3226	18	rub	rub	VB
13286	3226	19	all	all	RB
13286	3226	20	through	through	IN
13286	3226	21	fine	fine	JJ
13286	3226	22	sieve	sieve	NN
13286	3226	23	,	,	,
13286	3226	24	return	return	VB
13286	3226	25	to	to	IN
13286	3226	26	pan	pan	NNP
13286	3226	27	to	to	TO
13286	3226	28	reheat	reheat	VB
13286	3226	29	,	,	,
13286	3226	30	and	and	CC
13286	3226	31	gently	gently	RB
13286	3226	32	add	add	VB
13286	3226	33	cream	cream	NN
13286	3226	34	.	.	.
13286	3227	1	Serve	serve	VB
13286	3227	2	rice	rice	NN
13286	3227	3	on	on	IN
13286	3227	4	paper	paper	NN
13286	3227	5	mat	mat	NN
13286	3227	6	,	,	,
13286	3227	7	as	as	IN
13286	3227	8	croutons	crouton	NNS
13286	3227	9	are	be	VBP
13286	3227	10	served	serve	VBN
13286	3227	11	with	with	IN
13286	3227	12	most	most	JJS
13286	3227	13	soups	soup	NNS
13286	3227	14	.	.	.
13286	3228	1	May	May	MD
13286	3228	2	25	25	CD
13286	3228	3	_	_	NN
13286	3228	4	*	*	NFP
13286	3228	5	Fish	fish	NN
13286	3228	6	Chowder	Chowder	NNP
13286	3228	7	Cucumber	Cucumber	NNP
13286	3228	8	and	and	CC
13286	3228	9	Tomato	Tomato	NNP
13286	3228	10	Salad	Salad	NNP
13286	3228	11	Cheese	Cheese	NNP
13286	3228	12	Croquettes	croquette	VBZ
13286	3228	13	Bakewell	Bakewell	NNP
13286	3228	14	Pudding	Pudding	NNP
13286	3228	15	Coffee	Coffee	NNP
13286	3228	16	_	_	NNP
13286	3228	17	_	_	NNP
13286	3228	18	*	*	NFP
13286	3228	19	Fish	fish	NN
13286	3228	20	Chowder_--1	chowder_--1	NN
13286	3228	21	white	white	JJ
13286	3228	22	fish	fish	NN
13286	3228	23	weighing	weigh	VBG
13286	3228	24	5	5	CD
13286	3228	25	pounds	pound	NNS
13286	3228	26	,	,	,
13286	3228	27	4	4	CD
13286	3228	28	cups	cup	NNS
13286	3228	29	potato	potato	NN
13286	3228	30	dice	dice	NN
13286	3228	31	,	,	,
13286	3228	32	1/2	1/2	CD
13286	3228	33	cup	cup	NN
13286	3228	34	onion	onion	NN
13286	3228	35	dice	dice	NNS
13286	3228	36	,	,	,
13286	3228	37	1/2	1/2	CD
13286	3228	38	cup	cup	NN
13286	3228	39	salt	salt	NN
13286	3228	40	pork	pork	NN
13286	3228	41	dice	dice	NNS
13286	3228	42	,	,	,
13286	3228	43	salt	salt	NN
13286	3228	44	,	,	,
13286	3228	45	pepper	pepper	NN
13286	3228	46	,	,	,
13286	3228	47	and	and	CC
13286	3228	48	red	red	JJ
13286	3228	49	pepper	pepper	NN
13286	3228	50	to	to	IN
13286	3228	51	taste	taste	NN
13286	3228	52	,	,	,
13286	3228	53	4	4	CD
13286	3228	54	cups	cup	NNS
13286	3228	55	hot	hot	JJ
13286	3228	56	water	water	NN
13286	3228	57	,	,	,
13286	3228	58	2	2	CD
13286	3228	59	tablespoons	tablespoon	NNS
13286	3228	60	Crisco	Crisco	NNP
13286	3228	61	,	,	,
13286	3228	62	4	4	CD
13286	3228	63	tablespoons	tablespoon	NNS
13286	3228	64	flour	flour	NN
13286	3228	65	,	,	,
13286	3228	66	4	4	CD
13286	3228	67	cups	cup	NNS
13286	3228	68	milk	milk	NN
13286	3228	69	,	,	,
13286	3228	70	and	and	CC
13286	3228	71	10	10	CD
13286	3228	72	buttered	butter	VBN
13286	3228	73	crackers	cracker	NNS
13286	3228	74	.	.	.
13286	3229	1	Remove	remove	VB
13286	3229	2	head	head	NN
13286	3229	3	and	and	CC
13286	3229	4	skin	skin	NN
13286	3229	5	and	and	CC
13286	3229	6	cut	cut	VB
13286	3229	7	fish	fish	NN
13286	3229	8	into	into	IN
13286	3229	9	fillets	fillet	NNS
13286	3229	10	.	.	.
13286	3230	1	Cover	cover	NN
13286	3230	2	head	head	NN
13286	3230	3	,	,	,
13286	3230	4	skin	skin	NN
13286	3230	5	and	and	CC
13286	3230	6	bones	bone	NNS
13286	3230	7	with	with	IN
13286	3230	8	cold	cold	JJ
13286	3230	9	water	water	NN
13286	3230	10	;	;	:
13286	3230	11	simmer	simmer	NN
13286	3230	12	20	20	CD
13286	3230	13	minutes	minute	NNS
13286	3230	14	,	,	,
13286	3230	15	strain	strain	VB
13286	3230	16	.	.	.
13286	3231	1	Reserve	Reserve	NNP
13286	3231	2	liquor	liquor	NN
13286	3231	3	.	.	.
13286	3232	1	Parboil	Parboil	NNP
13286	3232	2	potatoes	potatoe	VBZ
13286	3232	3	10	10	CD
13286	3232	4	minutes	minute	NNS
13286	3232	5	.	.	.
13286	3233	1	Cook	cook	NN
13286	3233	2	onion	onion	NN
13286	3233	3	in	in	IN
13286	3233	4	salt	salt	NN
13286	3233	5	pork	pork	NN
13286	3233	6	until	until	IN
13286	3233	7	yellow	yellow	NN
13286	3233	8	.	.	.
13286	3234	1	Arrange	arrange	NN
13286	3234	2	in	in	IN
13286	3234	3	layers	layer	NNS
13286	3234	4	,	,	,
13286	3234	5	fish	fish	NN
13286	3234	6	,	,	,
13286	3234	7	potatoes	potato	NNS
13286	3234	8	,	,	,
13286	3234	9	onions	onion	NNS
13286	3234	10	and	and	CC
13286	3234	11	salt	salt	NN
13286	3234	12	pork	pork	NN
13286	3234	13	;	;	:
13286	3234	14	cover	cover	VB
13286	3234	15	with	with	IN
13286	3234	16	water	water	NN
13286	3234	17	in	in	IN
13286	3234	18	which	which	WDT
13286	3234	19	bones	bone	NNS
13286	3234	20	were	be	VBD
13286	3234	21	cooked	cook	VBN
13286	3234	22	,	,	,
13286	3234	23	and	and	CC
13286	3234	24	simmer	simmer	NN
13286	3234	25	until	until	IN
13286	3234	26	potatoes	potato	NNS
13286	3234	27	are	be	VBP
13286	3234	28	tender	tender	JJ
13286	3234	29	.	.	.
13286	3235	1	Thicken	thicken	NN
13286	3235	2	milk	milk	NN
13286	3235	3	with	with	IN
13286	3235	4	Crisco	Crisco	NNP
13286	3235	5	and	and	CC
13286	3235	6	flour	flour	NN
13286	3235	7	cooked	cook	VBN
13286	3235	8	together	together	RB
13286	3235	9	,	,	,
13286	3235	10	combine	combine	VB
13286	3235	11	mixtures	mixture	NNS
13286	3235	12	,	,	,
13286	3235	13	add	add	VB
13286	3235	14	seasonings	seasoning	NNS
13286	3235	15	,	,	,
13286	3235	16	and	and	CC
13286	3235	17	pour	pour	VB
13286	3235	18	over	over	IN
13286	3235	19	buttered	butter	VBN
13286	3235	20	crackers	cracker	NNS
13286	3235	21	which	which	WDT
13286	3235	22	have	have	VBP
13286	3235	23	been	be	VBN
13286	3235	24	previously	previously	RB
13286	3235	25	soaked	soak	VBN
13286	3235	26	in	in	IN
13286	3235	27	cold	cold	JJ
13286	3235	28	milk	milk	NN
13286	3235	29	.	.	.
13286	3236	1	Do	do	VB
13286	3236	2	not	not	RB
13286	3236	3	allow	allow	VB
13286	3236	4	onion	onion	NN
13286	3236	5	or	or	CC
13286	3236	6	salt	salt	NN
13286	3236	7	pork	pork	NN
13286	3236	8	to	to	TO
13286	3236	9	burn	burn	VB
13286	3236	10	.	.	.
13286	3237	1	May	May	NNP
13286	3237	2	26	26	CD
13286	3237	3	_	_	NNP
13286	3237	4	*	*	NFP
13286	3237	5	Turnip	Turnip	NNP
13286	3237	6	Soup	Soup	NNP
13286	3237	7	Beefsteak	Beefsteak	NNP
13286	3237	8	and	and	CC
13286	3237	9	Kidney	Kidney	NNP
13286	3237	10	Pie	Pie	NNP
13286	3237	11	Potatoes	Potatoes	NNPS
13286	3237	12	Peas	Peas	NNP
13286	3237	13	Lettuce	Lettuce	NNP
13286	3237	14	Salad	Salad	NNP
13286	3237	15	Caramel	Caramel	NNP
13286	3237	16	Trifle	Trifle	NNP
13286	3237	17	Coffee	Coffee	NNP
13286	3237	18	_	_	NNP
13286	3237	19	_	_	NNP
13286	3237	20	*	*	NFP
13286	3237	21	Turnip	Turnip	NNP
13286	3237	22	Soup_--Take	Soup_--Take	NNP
13286	3237	23	2	2	CD
13286	3237	24	pounds	pound	NNS
13286	3237	25	of	of	IN
13286	3237	26	peeled	peel	VBN
13286	3237	27	turnips	turnip	NNS
13286	3237	28	,	,	,
13286	3237	29	cut	cut	VBN
13286	3237	30	into	into	IN
13286	3237	31	small	small	JJ
13286	3237	32	squares	square	NNS
13286	3237	33	,	,	,
13286	3237	34	place	place	NN
13286	3237	35	in	in	IN
13286	3237	36	a	a	DT
13286	3237	37	stewpan	stewpan	NN
13286	3237	38	with	with	IN
13286	3237	39	4	4	CD
13286	3237	40	tablespoons	tablespoon	NNS
13286	3237	41	Crisco	Crisco	NNP
13286	3237	42	,	,	,
13286	3237	43	stir	stir	VB
13286	3237	44	them	-PRON-	PRP
13286	3237	45	over	over	IN
13286	3237	46	a	a	DT
13286	3237	47	quick	quick	JJ
13286	3237	48	fire	fire	NN
13286	3237	49	,	,	,
13286	3237	50	add	add	VB
13286	3237	51	pinch	pinch	NN
13286	3237	52	salt	salt	NN
13286	3237	53	,	,	,
13286	3237	54	1	1	CD
13286	3237	55	tablespoon	tablespoon	NN
13286	3237	56	flour	flour	NN
13286	3237	57	,	,	,
13286	3237	58	add	add	VB
13286	3237	59	3	3	CD
13286	3237	60	pints	pint	NNS
13286	3237	61	of	of	IN
13286	3237	62	stock	stock	NN
13286	3237	63	,	,	,
13286	3237	64	simmer	simmer	NNP
13286	3237	65	gently	gently	RB
13286	3237	66	for	for	IN
13286	3237	67	1	1	CD
13286	3237	68	-	-	SYM
13286	3237	69	1/2	1/2	CD
13286	3237	70	hours	hour	NNS
13286	3237	71	,	,	,
13286	3237	72	and	and	CC
13286	3237	73	pass	pass	VB
13286	3237	74	whole	whole	NN
13286	3237	75	through	through	IN
13286	3237	76	a	a	DT
13286	3237	77	sieve	sieve	NN
13286	3237	78	.	.	.
13286	3238	1	Put	put	VB
13286	3238	2	back	back	RB
13286	3238	3	in	in	IN
13286	3238	4	stewpan	stewpan	NN
13286	3238	5	,	,	,
13286	3238	6	and	and	CC
13286	3238	7	add	add	VB
13286	3238	8	little	little	JJ
13286	3238	9	seasoning	seasoning	NN
13286	3238	10	.	.	.
13286	3239	1	Bring	bring	VB
13286	3239	2	to	to	TO
13286	3239	3	boil	boil	VB
13286	3239	4	,	,	,
13286	3239	5	and	and	CC
13286	3239	6	just	just	RB
13286	3239	7	before	before	IN
13286	3239	8	sending	send	VBG
13286	3239	9	to	to	IN
13286	3239	10	table	table	NN
13286	3239	11	add	add	VB
13286	3239	12	1	1	CD
13286	3239	13	cup	cup	NN
13286	3239	14	of	of	IN
13286	3239	15	good	good	JJ
13286	3239	16	cream	cream	NN
13286	3239	17	.	.	.
13286	3240	1	May	May	MD
13286	3240	2	27	27	CD
13286	3240	3	_	_	NNP
13286	3240	4	Chutney	Chutney	NNP
13286	3240	5	Canapes	Canapes	NNPS
13286	3240	6	Roast	Roast	NNP
13286	3240	7	Sirloin	Sirloin	NNP
13286	3240	8	of	of	IN
13286	3240	9	Beef	Beef	NNP
13286	3240	10	Franconia	Franconia	NNP
13286	3240	11	Potatoes	Potatoes	NNPS
13286	3240	12	Summer	Summer	NNP
13286	3240	13	Squash	Squash	NNP
13286	3240	14	Olive	Olive	NNP
13286	3240	15	Salad	Salad	NNP
13286	3240	16	Strawberry	Strawberry	NNP
13286	3240	17	Ice	Ice	NNP
13286	3240	18	Cream	cream	NN
13286	3240	19	*	*	NFP
13286	3240	20	Genoa	Genoa	NNP
13286	3240	21	Cake	Cake	NNP
13286	3240	22	Coffee	Coffee	NNP
13286	3240	23	_	_	NNP
13286	3240	24	_	_	NNP
13286	3240	25	*	*	NFP
13286	3240	26	Genoa	Genoa	NNP
13286	3240	27	Cake_--1/4	Cake_--1/4	NNP
13286	3240	28	pound	pound	NN
13286	3240	29	Crisco	Crisco	NNP
13286	3240	30	,	,	,
13286	3240	31	and	and	CC
13286	3240	32	1/4	1/4	CD
13286	3240	33	pound	pound	NN
13286	3240	34	butter	butter	NN
13286	3240	35	.	.	.
13286	3241	1	Mix	mix	VB
13286	3241	2	to	to	IN
13286	3241	3	a	a	DT
13286	3241	4	cream	cream	NN
13286	3241	5	with	with	IN
13286	3241	6	1/2	1/2	CD
13286	3241	7	pound	pound	NN
13286	3241	8	sugar	sugar	NN
13286	3241	9	,	,	,
13286	3241	10	add	add	VB
13286	3241	11	little	little	JJ
13286	3241	12	mace	mace	NN
13286	3241	13	,	,	,
13286	3241	14	stir	stir	VB
13286	3241	15	in	in	RP
13286	3241	16	gradually	gradually	RB
13286	3241	17	yolk	yolk	NNP
13286	3241	18	of	of	IN
13286	3241	19	6	6	CD
13286	3241	20	eggs	egg	NNS
13286	3241	21	and	and	CC
13286	3241	22	1/2	1/2	CD
13286	3241	23	beaten	beaten	JJ
13286	3241	24	whites	white	NNS
13286	3241	25	,	,	,
13286	3241	26	10	10	CD
13286	3241	27	ounces	ounce	NNS
13286	3241	28	flour	flour	NN
13286	3241	29	,	,	,
13286	3241	30	beat	beat	VBD
13286	3241	31	well	well	RB
13286	3241	32	for	for	IN
13286	3241	33	1	1	CD
13286	3241	34	minute	minute	NN
13286	3241	35	,	,	,
13286	3241	36	add	add	VB
13286	3241	37	1	1	CD
13286	3241	38	pound	pound	NN
13286	3241	39	raisins	raisin	NNS
13286	3241	40	,	,	,
13286	3241	41	1/4	1/4	CD
13286	3241	42	pound	pound	NN
13286	3241	43	citron	citron	NN
13286	3241	44	,	,	,
13286	3241	45	cut	cut	VBD
13286	3241	46	very	very	RB
13286	3241	47	fine	fine	JJ
13286	3241	48	,	,	,
13286	3241	49	grated	grate	VBN
13286	3241	50	rind	rind	NN
13286	3241	51	of	of	IN
13286	3241	52	1	1	CD
13286	3241	53	lemon	lemon	NN
13286	3241	54	,	,	,
13286	3241	55	and	and	CC
13286	3241	56	2	2	CD
13286	3241	57	ounces	ounce	NNS
13286	3241	58	chopped	chop	VBD
13286	3241	59	almonds	almond	NNS
13286	3241	60	.	.	.
13286	3242	1	Mix	mix	VB
13286	3242	2	well	well	RB
13286	3242	3	,	,	,
13286	3242	4	add	add	VB
13286	3242	5	remainder	remainder	NN
13286	3242	6	of	of	IN
13286	3242	7	beaten	beat	VBN
13286	3242	8	whites	white	NNS
13286	3242	9	last	last	RB
13286	3242	10	.	.	.
13286	3243	1	Mix	mix	VB
13286	3243	2	well	well	RB
13286	3243	3	,	,	,
13286	3243	4	put	put	VBN
13286	3243	5	in	in	IN
13286	3243	6	pan	pan	NN
13286	3243	7	lined	line	VBN
13286	3243	8	with	with	IN
13286	3243	9	paper	paper	NN
13286	3243	10	,	,	,
13286	3243	11	sprinkle	sprinkle	VBP
13286	3243	12	top	top	NN
13286	3243	13	with	with	IN
13286	3243	14	chopped	chopped	JJ
13286	3243	15	almonds	almond	NNS
13286	3243	16	and	and	CC
13286	3243	17	bake	bake	VB
13286	3243	18	in	in	IN
13286	3243	19	slow	slow	JJ
13286	3243	20	oven	oven	NN
13286	3243	21	.	.	.
13286	3244	1	May	May	NNP
13286	3244	2	28	28	CD
13286	3244	3	_	_	NNP
13286	3244	4	Mock	Mock	NNP
13286	3244	5	Consomme	Consomme	NNP
13286	3244	6	Roast	Roast	NNP
13286	3244	7	Crown	Crown	NNP
13286	3244	8	of	of	IN
13286	3244	9	Lamb	Lamb	NNP
13286	3244	10	,	,	,
13286	3244	11	Currant	Currant	NNP
13286	3244	12	Mint	Mint	NNP
13286	3244	13	Sauce	Sauce	NNP
13286	3244	14	Potato	Potato	NNP
13286	3244	15	Balls	ball	NNS
13286	3244	16	Peas	Peas	NNP
13286	3244	17	Asparagus	Asparagus	NNP
13286	3244	18	on	on	IN
13286	3244	19	Toast	Toast	NNP
13286	3244	20	*	*	NFP
13286	3244	21	Carrot	Carrot	NNP
13286	3244	22	Salad	Salad	NNP
13286	3244	23	Raspberry	Raspberry	NNP
13286	3244	24	Ice	Ice	NNP
13286	3244	25	Cream	Cream	NNP
13286	3244	26	Coffee	Coffee	NNP
13286	3244	27	_	_	NNP
13286	3244	28	_	_	NNP
13286	3244	29	*	*	NFP
13286	3244	30	Carrot	Carrot	NNP
13286	3244	31	Salad_--Scrape	Salad_--Scrape	NNP
13286	3244	32	,	,	,
13286	3244	33	cut	cut	VBN
13286	3244	34	into	into	IN
13286	3244	35	slices	slice	NNS
13286	3244	36	and	and	CC
13286	3244	37	then	then	RB
13286	3244	38	into	into	IN
13286	3244	39	fancy	fancy	JJ
13286	3244	40	shapes	shape	NNS
13286	3244	41	,	,	,
13286	3244	42	4	4	CD
13286	3244	43	large	large	JJ
13286	3244	44	carrots	carrot	NNS
13286	3244	45	.	.	.
13286	3245	1	Soak	soak	VB
13286	3245	2	in	in	IN
13286	3245	3	cold	cold	JJ
13286	3245	4	water	water	NN
13286	3245	5	for	for	IN
13286	3245	6	1/2	1/2	CD
13286	3245	7	an	an	DT
13286	3245	8	hour	hour	NN
13286	3245	9	,	,	,
13286	3245	10	and	and	CC
13286	3245	11	then	then	RB
13286	3245	12	cook	cook	VB
13286	3245	13	in	in	IN
13286	3245	14	boiling	boil	VBG
13286	3245	15	unsalted	unsalted	JJ
13286	3245	16	water	water	NN
13286	3245	17	until	until	IN
13286	3245	18	tender	tender	NN
13286	3245	19	.	.	.
13286	3246	1	Drain	drain	VB
13286	3246	2	and	and	CC
13286	3246	3	dry	dry	JJ
13286	3246	4	.	.	.
13286	3247	1	Line	line	NN
13286	3247	2	salad	salad	NN
13286	3247	3	bowl	bowl	NN
13286	3247	4	with	with	IN
13286	3247	5	crisp	crisp	JJ
13286	3247	6	lettuce	lettuce	NN
13286	3247	7	leaves	leave	NNS
13286	3247	8	,	,	,
13286	3247	9	and	and	CC
13286	3247	10	arrange	arrange	VB
13286	3247	11	on	on	IN
13286	3247	12	top	top	NN
13286	3247	13	the	the	DT
13286	3247	14	carrots	carrot	NNS
13286	3247	15	.	.	.
13286	3248	1	Serve	serve	VB
13286	3248	2	with	with	IN
13286	3248	3	following	follow	VBG
13286	3248	4	dressing	dressing	NN
13286	3248	5	:	:	:
13286	3248	6	Rub	rub	VB
13286	3248	7	sides	side	NNS
13286	3248	8	and	and	CC
13286	3248	9	bottom	bottom	NN
13286	3248	10	of	of	IN
13286	3248	11	bowl	bowl	NN
13286	3248	12	with	with	IN
13286	3248	13	clove	clove	NNP
13286	3248	14	garlic	garlic	NNP
13286	3248	15	,	,	,
13286	3248	16	add	add	VB
13286	3248	17	salt	salt	NN
13286	3248	18	and	and	CC
13286	3248	19	pepper	pepper	NN
13286	3248	20	to	to	TO
13286	3248	21	taste	taste	NN
13286	3248	22	and	and	CC
13286	3248	23	6	6	CD
13286	3248	24	tablespoons	tablespoon	NNS
13286	3248	25	melted	melt	VBN
13286	3248	26	Crisco	Crisco	NNP
13286	3248	27	;	;	:
13286	3248	28	add	add	VB
13286	3248	29	piece	piece	NN
13286	3248	30	of	of	IN
13286	3248	31	ice	ice	NN
13286	3248	32	,	,	,
13286	3248	33	if	if	IN
13286	3248	34	possible	possible	JJ
13286	3248	35	;	;	:
13286	3248	36	stir	stir	VB
13286	3248	37	until	until	IN
13286	3248	38	salt	salt	NN
13286	3248	39	is	be	VBZ
13286	3248	40	dissolved	dissolve	VBN
13286	3248	41	,	,	,
13286	3248	42	then	then	RB
13286	3248	43	add	add	VB
13286	3248	44	1	1	CD
13286	3248	45	tablespoon	tablespoon	NN
13286	3248	46	vinegar	vinegar	NN
13286	3248	47	or	or	CC
13286	3248	48	lemon	lemon	NN
13286	3248	49	juice	juice	NN
13286	3248	50	.	.	.
13286	3249	1	Beat	beat	VB
13286	3249	2	until	until	IN
13286	3249	3	thick	thick	JJ
13286	3249	4	;	;	:
13286	3249	5	use	use	NN
13286	3249	6	at	at	IN
13286	3249	7	once	once	RB
13286	3249	8	.	.	.
13286	3250	1	May	May	MD
13286	3250	2	29	29	CD
13286	3250	3	_	_	NNP
13286	3250	4	Raw	Raw	NNP
13286	3250	5	Clams	Clams	NNPS
13286	3250	6	Chicken	Chicken	NNP
13286	3250	7	Pie	Pie	NNP
13286	3250	8	*	*	NFP
13286	3250	9	Stuffed	stuff	VBD
13286	3250	10	Potatoes	Potatoes	NNP
13286	3250	11	Broiled	broil	VBD
13286	3250	12	Tomatoes	Tomatoes	NNP
13286	3250	13	Pepper	Pepper	NNP
13286	3250	14	and	and	CC
13286	3250	15	Cucumber	Cucumber	NNP
13286	3250	16	Salad	Salad	NNP
13286	3250	17	Cheese	Cheese	NNP
13286	3250	18	Fingers	Fingers	NNPS
13286	3250	19	Pineapple	Pineapple	NNP
13286	3250	20	Jelly	Jelly	NNP
13286	3250	21	Coffee	Coffee	NNP
13286	3250	22	_	_	NNP
13286	3250	23	_	_	NNP
13286	3250	24	*	*	NFP
13286	3250	25	Stuffed	Stuffed	NNP
13286	3250	26	Potatoes_--Bake	potatoes_--bake	NN
13286	3250	27	7	7	CD
13286	3250	28	good	good	JJ
13286	3250	29	-	-	HYPH
13286	3250	30	sized	sized	JJ
13286	3250	31	potatoes	potato	NNS
13286	3250	32	.	.	.
13286	3251	1	When	when	WRB
13286	3251	2	done	do	VBN
13286	3251	3	,	,	,
13286	3251	4	cut	cut	VBD
13286	3251	5	off	off	RP
13286	3251	6	a	a	DT
13286	3251	7	lengthwise	lengthwise	JJ
13286	3251	8	slice	slice	NN
13286	3251	9	;	;	:
13286	3251	10	scoop	scoop	VB
13286	3251	11	out	out	RP
13286	3251	12	potato	potato	NN
13286	3251	13	with	with	IN
13286	3251	14	a	a	DT
13286	3251	15	spoon	spoon	NN
13286	3251	16	.	.	.
13286	3252	1	Mash	mash	NN
13286	3252	2	;	;	:
13286	3252	3	add	add	VB
13286	3252	4	1	1	CD
13286	3252	5	tablespoon	tablespoon	NN
13286	3252	6	Crisco	Crisco	NNP
13286	3252	7	,	,	,
13286	3252	8	salt	salt	NN
13286	3252	9	and	and	CC
13286	3252	10	pepper	pepper	NN
13286	3252	11	to	to	TO
13286	3252	12	taste	taste	NN
13286	3252	13	,	,	,
13286	3252	14	1/2	1/2	CD
13286	3252	15	cup	cup	NN
13286	3252	16	milk	milk	NN
13286	3252	17	,	,	,
13286	3252	18	and	and	CC
13286	3252	19	2	2	CD
13286	3252	20	egg	egg	NN
13286	3252	21	whites	white	NNS
13286	3252	22	beaten	beat	VBN
13286	3252	23	stiff	stiff	JJ
13286	3252	24	.	.	.
13286	3253	1	Refill	refill	NN
13286	3253	2	skins	skin	NNS
13286	3253	3	with	with	IN
13286	3253	4	this	this	DT
13286	3253	5	mixture	mixture	NN
13286	3253	6	.	.	.
13286	3254	1	Pile	pile	VB
13286	3254	2	lightly	lightly	RB
13286	3254	3	,	,	,
13286	3254	4	do	do	VBP
13286	3254	5	not	not	RB
13286	3254	6	smooth	smooth	VB
13286	3254	7	,	,	,
13286	3254	8	bake	bake	VBP
13286	3254	9	until	until	IN
13286	3254	10	potatoes	potato	NNS
13286	3254	11	are	be	VBP
13286	3254	12	puffed	puff	VBN
13286	3254	13	and	and	CC
13286	3254	14	brown	brown	JJ
13286	3254	15	.	.	.
13286	3255	1	Decoration	Decoration	NNP
13286	3255	2	Day	Day	NNP
13286	3255	3	May	May	NNP
13286	3255	4	30	30	CD
13286	3255	5	_	_	NNP
13286	3255	6	Fruit	Fruit	NNP
13286	3255	7	Soup	Soup	NNP
13286	3255	8	Breaded	Breaded	NNP
13286	3255	9	Mutton	Mutton	NNP
13286	3255	10	Chops	Chops	NNPS
13286	3255	11	Potatoes	Potatoes	NNPS
13286	3255	12	*	*	NFP
13286	3255	13	Peas	Peas	NNP
13286	3255	14	Tomato	Tomato	NNP
13286	3255	15	Mayonnaise	Mayonnaise	NNP
13286	3255	16	Banana	Banana	NNP
13286	3255	17	Charlotte	Charlotte	NNP
13286	3255	18	Russe	Russe	NNP
13286	3255	19	Assorted	Assorted	NNP
13286	3255	20	Cakes	Cakes	NNP
13286	3255	21	Coffee	Coffee	NNP
13286	3255	22	_	_	NNP
13286	3255	23	_	_	NNP
13286	3255	24	*	*	NFP
13286	3255	25	Peas_--1	Peas_--1	NNP
13286	3255	26	quart	quart	NN
13286	3255	27	cooked	cook	VBD
13286	3255	28	green	green	JJ
13286	3255	29	peas	pea	NNS
13286	3255	30	,	,	,
13286	3255	31	2	2	CD
13286	3255	32	ounces	ounce	NNS
13286	3255	33	of	of	IN
13286	3255	34	lean	lean	JJ
13286	3255	35	cooked	cooked	JJ
13286	3255	36	ham	ham	NN
13286	3255	37	cut	cut	VBN
13286	3255	38	into	into	IN
13286	3255	39	dice	dice	NN
13286	3255	40	,	,	,
13286	3255	41	2	2	CD
13286	3255	42	tablespoons	tablespoon	NNS
13286	3255	43	Crisco	Crisco	NNP
13286	3255	44	,	,	,
13286	3255	45	2	2	CD
13286	3255	46	tablespoons	tablespoon	NNS
13286	3255	47	good	good	JJ
13286	3255	48	stock	stock	NN
13286	3255	49	,	,	,
13286	3255	50	1	1	CD
13286	3255	51	teaspoon	teaspoon	NN
13286	3255	52	flour	flour	NN
13286	3255	53	,	,	,
13286	3255	54	1/2	1/2	CD
13286	3255	55	small	small	JJ
13286	3255	56	onion	onion	NN
13286	3255	57	finely	finely	RB
13286	3255	58	chopped	chop	VBN
13286	3255	59	,	,	,
13286	3255	60	a	a	DT
13286	3255	61	pinch	pinch	NN
13286	3255	62	of	of	IN
13286	3255	63	sugar	sugar	NN
13286	3255	64	,	,	,
13286	3255	65	grated	grate	VBD
13286	3255	66	nutmeg	nutmeg	NNP
13286	3255	67	,	,	,
13286	3255	68	salt	salt	NN
13286	3255	69	and	and	CC
13286	3255	70	pepper	pepper	NN
13286	3255	71	to	to	IN
13286	3255	72	taste	taste	NN
13286	3255	73	.	.	.
13286	3256	1	Fry	fry	NN
13286	3256	2	onion	onion	NN
13286	3256	3	until	until	IN
13286	3256	4	lightly	lightly	RB
13286	3256	5	browned	brown	VBN
13286	3256	6	in	in	IN
13286	3256	7	Crisco	Crisco	NNP
13286	3256	8	,	,	,
13286	3256	9	add	add	VB
13286	3256	10	flour	flour	NN
13286	3256	11	and	and	CC
13286	3256	12	ham	ham	NN
13286	3256	13	,	,	,
13286	3256	14	stir	stir	VB
13286	3256	15	over	over	IN
13286	3256	16	fire	fire	NN
13286	3256	17	for	for	IN
13286	3256	18	a	a	DT
13286	3256	19	minute	minute	NN
13286	3256	20	or	or	CC
13286	3256	21	two	two	CD
13286	3256	22	,	,	,
13286	3256	23	then	then	RB
13286	3256	24	put	put	VBD
13286	3256	25	in	in	RP
13286	3256	26	peas	pea	NNS
13286	3256	27	,	,	,
13286	3256	28	stock	stock	NN
13286	3256	29	,	,	,
13286	3256	30	sugar	sugar	NN
13286	3256	31	,	,	,
13286	3256	32	and	and	CC
13286	3256	33	nutmeg	nutmeg	NNP
13286	3256	34	.	.	.
13286	3257	1	Season	season	NN
13286	3257	2	to	to	TO
13286	3257	3	taste	taste	NN
13286	3257	4	,	,	,
13286	3257	5	simmer	simmer	NN
13286	3257	6	for	for	IN
13286	3257	7	ten	ten	CD
13286	3257	8	minutes	minute	NNS
13286	3257	9	,	,	,
13286	3257	10	stirring	stir	VBG
13286	3257	11	occasionally	occasionally	RB
13286	3257	12	,	,	,
13286	3257	13	then	then	RB
13286	3257	14	serve	serve	VB
13286	3257	15	.	.	.
13286	3258	1	May	May	NNP
13286	3258	2	31	31	CD
13286	3258	3	_	_	NNP
13286	3258	4	Milk	Milk	NNP
13286	3258	5	Soup	Soup	NNP
13286	3258	6	*	*	NFP
13286	3258	7	Beef	Beef	NNP
13286	3258	8	Loaf	Loaf	NNP
13286	3258	9	,	,	,
13286	3258	10	Brown	Brown	NNP
13286	3258	11	Sauce	Sauce	NNP
13286	3258	12	Potatoes	Potatoes	NNPS
13286	3258	13	Tomatoes	Tomatoes	NNP
13286	3258	14	Radish	Radish	NNP
13286	3258	15	and	and	CC
13286	3258	16	Watercress	Watercress	NNP
13286	3258	17	Salad	Salad	NNP
13286	3258	18	Vanilla	Vanilla	NNP
13286	3258	19	Pudding	Pudding	NNP
13286	3258	20	,	,	,
13286	3258	21	Jam	Jam	NNP
13286	3258	22	Sauce	Sauce	NNP
13286	3258	23	Coffee	Coffee	NNP
13286	3258	24	_	_	NNP
13286	3258	25	_	_	NNP
13286	3258	26	*	*	NFP
13286	3258	27	Beef	Beef	NNP
13286	3258	28	Loaf_--Mix	Loaf_--Mix	NNP
13286	3258	29	together	together	RB
13286	3258	30	3	3	CD
13286	3258	31	pounds	pound	NNS
13286	3258	32	chopped	chop	VBD
13286	3258	33	raw	raw	JJ
13286	3258	34	beef	beef	NN
13286	3258	35	,	,	,
13286	3258	36	1/4	1/4	CD
13286	3258	37	pound	pound	NN
13286	3258	38	of	of	IN
13286	3258	39	minced	mince	VBN
13286	3258	40	salt	salt	NN
13286	3258	41	pork	pork	NN
13286	3258	42	,	,	,
13286	3258	43	1	1	CD
13286	3258	44	cup	cup	NNP
13286	3258	45	cracker	cracker	NN
13286	3258	46	dust	dust	NN
13286	3258	47	,	,	,
13286	3258	48	2	2	CD
13286	3258	49	teaspoons	teaspoon	NNS
13286	3258	50	,	,	,
13286	3258	51	each	each	DT
13286	3258	52	,	,	,
13286	3258	53	of	of	IN
13286	3258	54	salt	salt	NN
13286	3258	55	and	and	CC
13286	3258	56	pepper	pepper	NN
13286	3258	57	,	,	,
13286	3258	58	and	and	CC
13286	3258	59	moisten	moisten	VB
13286	3258	60	all	all	RB
13286	3258	61	with	with	IN
13286	3258	62	2	2	CD
13286	3258	63	beaten	beat	VBN
13286	3258	64	eggs	egg	NNS
13286	3258	65	,	,	,
13286	3258	66	teaspoonful	teaspoonful	JJ
13286	3258	67	onion	onion	NN
13286	3258	68	juice	juice	NN
13286	3258	69	,	,	,
13286	3258	70	and	and	CC
13286	3258	71	teaspoon	teaspoon	NN
13286	3258	72	Worcestershire	Worcestershire	NNP
13286	3258	73	sauce	sauce	NN
13286	3258	74	.	.	.
13286	3259	1	Work	work	VB
13286	3259	2	in	in	IN
13286	3259	3	2	2	CD
13286	3259	4	tablespoons	tablespoon	NNS
13286	3259	5	melted	melt	VBN
13286	3259	6	Crisco	Crisco	NNP
13286	3259	7	,	,	,
13286	3259	8	and	and	CC
13286	3259	9	pack	pack	NN
13286	3259	10	in	in	IN
13286	3259	11	a	a	DT
13286	3259	12	Criscoed	Criscoed	NNP
13286	3259	13	mold	mold	NN
13286	3259	14	.	.	.
13286	3260	1	Cover	cover	NN
13286	3260	2	;	;	,
13286	3260	3	set	set	VBN
13286	3260	4	in	in	IN
13286	3260	5	a	a	DT
13286	3260	6	roasting	roast	VBG
13286	3260	7	pan	pan	NN
13286	3260	8	of	of	IN
13286	3260	9	boiling	boiling	NN
13286	3260	10	water	water	NN
13286	3260	11	,	,	,
13286	3260	12	and	and	CC
13286	3260	13	cook	cook	VB
13286	3260	14	in	in	IN
13286	3260	15	a	a	DT
13286	3260	16	steady	steady	JJ
13286	3260	17	oven	oven	NN
13286	3260	18	for	for	IN
13286	3260	19	2	2	CD
13286	3260	20	hours	hour	NNS
13286	3260	21	.	.	.
13286	3261	1	Serve	serve	VB
13286	3261	2	with	with	IN
13286	3261	3	brown	brown	JJ
13286	3261	4	sauce	sauce	NN
13286	3261	5	.	.	.
13286	3262	1	June	June	NNP
13286	3262	2	1	1	CD
13286	3262	3	_	_	NNP
13286	3262	4	Curried	Curried	NNP
13286	3262	5	Lobster	Lobster	NNP
13286	3262	6	*	*	NFP
13286	3262	7	Boiled	Boiled	NNP
13286	3262	8	Stuffed	Stuffed	NNP
13286	3262	9	Leg	Leg	NNP
13286	3262	10	of	of	IN
13286	3262	11	Lamb	Lamb	NNP
13286	3262	12	Potatoes	Potatoes	NNP
13286	3262	13	Scalloped	Scalloped	NNP
13286	3262	14	Sweet	Sweet	NNP
13286	3262	15	Corn	Corn	NNP
13286	3262	16	Cherry	Cherry	NNP
13286	3262	17	Salad	Salad	NNP
13286	3262	18	Frozen	Frozen	NNP
13286	3262	19	Watermelon	Watermelon	NNP
13286	3262	20	Coffee	Coffee	NNP
13286	3262	21	_	_	NNP
13286	3262	22	_	_	NNP
13286	3262	23	*	*	NFP
13286	3262	24	Boiled	Boiled	NNP
13286	3262	25	Stuffed	Stuffed	NNP
13286	3262	26	Leg	Leg	NNP
13286	3262	27	of	of	IN
13286	3262	28	Lamb_--Have	Lamb_--Have	NNP
13286	3262	29	small	small	JJ
13286	3262	30	,	,	,
13286	3262	31	tender	tender	JJ
13286	3262	32	leg	leg	NN
13286	3262	33	of	of	IN
13286	3262	34	lamb	lamb	NNP
13286	3262	35	,	,	,
13286	3262	36	and	and	CC
13286	3262	37	remove	remove	VB
13286	3262	38	bone	bone	NN
13286	3262	39	.	.	.
13286	3263	1	Make	make	VB
13286	3263	2	forcemeat	forcemeat	NN
13286	3263	3	of	of	IN
13286	3263	4	1/2	1/2	CD
13286	3263	5	pound	pound	NN
13286	3263	6	fresh	fresh	JJ
13286	3263	7	mushrooms	mushroom	NNS
13286	3263	8	cut	cut	VBN
13286	3263	9	in	in	IN
13286	3263	10	pieces	piece	NNS
13286	3263	11	,	,	,
13286	3263	12	1/2	1/2	CD
13286	3263	13	cup	cup	NN
13286	3263	14	chopped	chop	VBD
13286	3263	15	boiled	boil	VBN
13286	3263	16	ham	ham	NNP
13286	3263	17	,	,	,
13286	3263	18	1/2	1/2	CD
13286	3263	19	cup	cup	NN
13286	3263	20	breadcrumbs	breadcrumb	NNS
13286	3263	21	,	,	,
13286	3263	22	and	and	CC
13286	3263	23	2	2	CD
13286	3263	24	tablespoons	tablespoon	NNS
13286	3263	25	melted	melt	VBN
13286	3263	26	Crisco	Crisco	NNP
13286	3263	27	.	.	.
13286	3264	1	Season	season	NN
13286	3264	2	with	with	IN
13286	3264	3	pepper	pepper	NN
13286	3264	4	and	and	CC
13286	3264	5	salt	salt	NN
13286	3264	6	,	,	,
13286	3264	7	and	and	CC
13286	3264	8	put	put	VBD
13286	3264	9	into	into	IN
13286	3264	10	the	the	DT
13286	3264	11	lamb	lamb	NN
13286	3264	12	in	in	IN
13286	3264	13	place	place	NN
13286	3264	14	of	of	IN
13286	3264	15	removed	remove	VBN
13286	3264	16	bone	bone	NN
13286	3264	17	.	.	.
13286	3265	1	Tie	tie	VB
13286	3265	2	it	-PRON-	PRP
13286	3265	3	up	up	RP
13286	3265	4	well	well	RB
13286	3265	5	,	,	,
13286	3265	6	wrap	wrap	VB
13286	3265	7	in	in	IN
13286	3265	8	piece	piece	NN
13286	3265	9	of	of	IN
13286	3265	10	cheesecloth	cheesecloth	NN
13286	3265	11	,	,	,
13286	3265	12	and	and	CC
13286	3265	13	boil	boil	VBP
13286	3265	14	in	in	IN
13286	3265	15	salted	salt	VBN
13286	3265	16	water	water	NN
13286	3265	17	,	,	,
13286	3265	18	having	have	VBG
13286	3265	19	juice	juice	NN
13286	3265	20	1/2	1/2	CD
13286	3265	21	lemon	lemon	NN
13286	3265	22	,	,	,
13286	3265	23	1	1	CD
13286	3265	24	onion	onion	NN
13286	3265	25	,	,	,
13286	3265	26	and	and	CC
13286	3265	27	few	few	JJ
13286	3265	28	branches	branch	NNS
13286	3265	29	of	of	IN
13286	3265	30	parsley	parsley	NN
13286	3265	31	in	in	IN
13286	3265	32	it	-PRON-	PRP
13286	3265	33	.	.	.
13286	3266	1	Serve	serve	VB
13286	3266	2	with	with	IN
13286	3266	3	currant	currant	JJ
13286	3266	4	jelly	jelly	NN
13286	3266	5	sauce	sauce	NN
13286	3266	6	;	;	:
13286	3266	7	that	that	RB
13286	3266	8	is	is	RB
13286	3266	9	,	,	,
13286	3266	10	4	4	CD
13286	3266	11	tablespoons	tablespoon	NNS
13286	3266	12	butter	butter	NN
13286	3266	13	melted	melt	VBN
13286	3266	14	together	together	RB
13286	3266	15	with	with	IN
13286	3266	16	1/2	1/2	CD
13286	3266	17	tumbler	tumbler	NN
13286	3266	18	currant	currant	NN
13286	3266	19	jelly	jelly	NN
13286	3266	20	and	and	CC
13286	3266	21	1/2	1/2	CD
13286	3266	22	glass	glass	NN
13286	3266	23	white	white	JJ
13286	3266	24	wine	wine	NN
13286	3266	25	.	.	.
13286	3267	1	June	June	NNP
13286	3267	2	2	2	CD
13286	3267	3	_	_	NNP
13286	3267	4	Green	Green	NNP
13286	3267	5	Vegetable	Vegetable	NNP
13286	3267	6	Soup	Soup	NNP
13286	3267	7	Fried	Fried	NNP
13286	3267	8	Chicken	Chicken	NNP
13286	3267	9	,	,	,
13286	3267	10	Virginia	Virginia	NNP
13286	3267	11	Style	Style	NNP
13286	3267	12	Cornmeal	Cornmeal	NNP
13286	3267	13	Bread	Bread	NNP
13286	3267	14	Broiled	broil	VBD
13286	3267	15	Tomatoes	Tomatoes	NNP
13286	3267	16	Bean	Bean	NNP
13286	3267	17	Salad	Salad	NNP
13286	3267	18	*	*	NFP
13286	3267	19	Strawberry	Strawberry	NNP
13286	3267	20	Fritters	Fritters	NNPS
13286	3267	21	Coffee	Coffee	NNP
13286	3267	22	_	_	NNP
13286	3267	23	_	_	NNP
13286	3267	24	*	*	NFP
13286	3267	25	Strawberry	Strawberry	NNP
13286	3267	26	Fritters_--Have	fritters_--have	RB
13286	3267	27	large	large	JJ
13286	3267	28	,	,	,
13286	3267	29	ripe	ripe	JJ
13286	3267	30	strawberries	strawberry	NNS
13286	3267	31	,	,	,
13286	3267	32	remove	remove	VB
13286	3267	33	hulls	hull	NNS
13286	3267	34	and	and	CC
13286	3267	35	clean	clean	VB
13286	3267	36	them	-PRON-	PRP
13286	3267	37	thoroughly	thoroughly	RB
13286	3267	38	.	.	.
13286	3268	1	Moisten	moisten	VB
13286	3268	2	each	each	DT
13286	3268	3	berry	berry	NN
13286	3268	4	with	with	IN
13286	3268	5	little	little	JJ
13286	3268	6	brandy	brandy	NN
13286	3268	7	,	,	,
13286	3268	8	roll	roll	NN
13286	3268	9	in	in	IN
13286	3268	10	sugar	sugar	NN
13286	3268	11	and	and	CC
13286	3268	12	stand	stand	VB
13286	3268	13	till	till	IN
13286	3268	14	berries	berry	NNS
13286	3268	15	absorb	absorb	VBP
13286	3268	16	considerable	considerable	JJ
13286	3268	17	sweetness	sweetness	NN
13286	3268	18	.	.	.
13286	3269	1	Roll	roll	VB
13286	3269	2	them	-PRON-	PRP
13286	3269	3	in	in	IN
13286	3269	4	finest	fine	JJS
13286	3269	5	possible	possible	JJ
13286	3269	6	breadcrumbs	breadcrumb	NNS
13286	3269	7	and	and	CC
13286	3269	8	drop	drop	VB
13286	3269	9	into	into	IN
13286	3269	10	hot	hot	JJ
13286	3269	11	Crisco	Crisco	NNP
13286	3269	12	.	.	.
13286	3270	1	Sprinkle	sprinkle	VB
13286	3270	2	strawberries	strawberry	NNS
13286	3270	3	with	with	IN
13286	3270	4	powdered	powdered	JJ
13286	3270	5	sugar	sugar	NN
13286	3270	6	when	when	WRB
13286	3270	7	taking	take	VBG
13286	3270	8	up	up	RP
13286	3270	9	,	,	,
13286	3270	10	and	and	CC
13286	3270	11	serve	serve	VB
13286	3270	12	with	with	IN
13286	3270	13	them	-PRON-	PRP
13286	3270	14	sweetened	sweeten	VBN
13286	3270	15	whipped	whip	VBN
13286	3270	16	cream	cream	NN
13286	3270	17	.	.	.
13286	3271	1	Care	care	NN
13286	3271	2	must	must	MD
13286	3271	3	be	be	VB
13286	3271	4	taken	take	VBN
13286	3271	5	that	that	IN
13286	3271	6	strawberries	strawberry	NNS
13286	3271	7	are	be	VBP
13286	3271	8	not	not	RB
13286	3271	9	too	too	RB
13286	3271	10	ripe	ripe	JJ
13286	3271	11	.	.	.
13286	3272	1	They	-PRON-	PRP
13286	3272	2	must	must	MD
13286	3272	3	be	be	VB
13286	3272	4	quite	quite	RB
13286	3272	5	hard	hard	JJ
13286	3272	6	and	and	CC
13286	3272	7	firm	firm	JJ
13286	3272	8	to	to	TO
13286	3272	9	be	be	VB
13286	3272	10	perfectly	perfectly	RB
13286	3272	11	satisfactory	satisfactory	JJ
13286	3272	12	when	when	WRB
13286	3272	13	served	serve	VBN
13286	3272	14	.	.	.
13286	3273	1	June	June	NNP
13286	3273	2	3	3	CD
13286	3273	3	_	_	NNP
13286	3273	4	*	*	NFP
13286	3273	5	Crab	Crab	NNP
13286	3273	6	Soup	Soup	NNP
13286	3273	7	Salmon	Salmon	NNP
13286	3273	8	,	,	,
13286	3273	9	la	la	NNP
13286	3273	10	Francesca	Francesca	NNP
13286	3273	11	Veal	Veal	NNP
13286	3273	12	,	,	,
13286	3273	13	Roasted	Roasted	NNP
13286	3273	14	Chiffonade	Chiffonade	NNP
13286	3273	15	Salad	Salad	NNP
13286	3273	16	Cheese	Cheese	NNP
13286	3273	17	Crackers	Crackers	NNPS
13286	3273	18	Tipsy	Tipsy	NNP
13286	3273	19	Pudding	Pudding	NNP
13286	3273	20	Coffee	Coffee	NNP
13286	3273	21	_	_	NNP
13286	3273	22	_	_	NNP
13286	3273	23	*	*	NFP
13286	3273	24	Crab	Crab	NNP
13286	3273	25	Soup_--Remove	Soup_--Remove	NNP
13286	3273	26	cooked	cook	VBD
13286	3273	27	meat	meat	NN
13286	3273	28	from	from	IN
13286	3273	29	6	6	CD
13286	3273	30	hard	hard	RB
13286	3273	31	-	-	HYPH
13286	3273	32	shelled	shell	VBN
13286	3273	33	crabs	crab	NNS
13286	3273	34	and	and	CC
13286	3273	35	chop	chop	NN
13286	3273	36	finely	finely	RB
13286	3273	37	.	.	.
13286	3274	1	Add	Add	NNP
13286	3274	2	3	3	CD
13286	3274	3	cups	cup	NNS
13286	3274	4	white	white	JJ
13286	3274	5	stock	stock	NN
13286	3274	6	,	,	,
13286	3274	7	2/3	2/3	CD
13286	3274	8	cup	cup	NN
13286	3274	9	stale	stale	JJ
13286	3274	10	breadcrumbs	breadcrumb	NNS
13286	3274	11	,	,	,
13286	3274	12	1	1	CD
13286	3274	13	slice	slice	NN
13286	3274	14	of	of	IN
13286	3274	15	onion	onion	NN
13286	3274	16	,	,	,
13286	3274	17	1	1	CD
13286	3274	18	sprig	sprig	NN
13286	3274	19	of	of	IN
13286	3274	20	parsley	parsley	NNP
13286	3274	21	,	,	,
13286	3274	22	and	and	CC
13286	3274	23	simmer	simmer	NN
13286	3274	24	20	20	CD
13286	3274	25	minutes	minute	NNS
13286	3274	26	.	.	.
13286	3275	1	Blend	blend	VB
13286	3275	2	together	together	RB
13286	3275	3	1	1	CD
13286	3275	4	tablespoon	tablespoon	NN
13286	3275	5	Crisco	Crisco	NNP
13286	3275	6	and	and	CC
13286	3275	7	1	1	CD
13286	3275	8	tablespoon	tablespoon	NN
13286	3275	9	flour	flour	NN
13286	3275	10	,	,	,
13286	3275	11	and	and	CC
13286	3275	12	add	add	VB
13286	3275	13	1	1	CD
13286	3275	14	cup	cup	NN
13286	3275	15	cream	cream	NN
13286	3275	16	,	,	,
13286	3275	17	salt	salt	NN
13286	3275	18	and	and	CC
13286	3275	19	red	red	JJ
13286	3275	20	pepper	pepper	NN
13286	3275	21	to	to	IN
13286	3275	22	taste	taste	NN
13286	3275	23	.	.	.
13286	3276	1	Combine	combine	VB
13286	3276	2	mixtures	mixture	NNS
13286	3276	3	and	and	CC
13286	3276	4	bring	bring	VBP
13286	3276	5	to	to	IN
13286	3276	6	boiling	boiling	NN
13286	3276	7	point	point	NN
13286	3276	8	.	.	.
13286	3277	1	June	June	NNP
13286	3277	2	4	4	CD
13286	3277	3	_	_	NNP
13286	3277	4	Boiled	Boiled	NNP
13286	3277	5	Halibut	Halibut	NNP
13286	3277	6	,	,	,
13286	3277	7	Lobster	Lobster	NNP
13286	3277	8	Sauce	Sauce	NNP
13286	3277	9	Beef	Beef	NNP
13286	3277	10	Roll	Roll	NNP
13286	3277	11	in	in	IN
13286	3277	12	Jelly	Jelly	NNP
13286	3277	13	Italian	italian	JJ
13286	3277	14	Risotto	Risotto	NNP
13286	3277	15	*	*	NFP
13286	3277	16	Hungarian	Hungarian	NNP
13286	3277	17	Salad	Salad	NNP
13286	3277	18	Manhattan	Manhattan	NNP
13286	3277	19	Pudding	Pudding	NNP
13286	3277	20	Coffee	Coffee	NNP
13286	3277	21	_	_	NNP
13286	3277	22	_	_	NNP
13286	3277	23	*	*	NFP
13286	3277	24	Hungarian	hungarian	JJ
13286	3277	25	Salad_--Mix	salad_--mix	JJ
13286	3277	26	equal	equal	JJ
13286	3277	27	parts	part	NNS
13286	3277	28	shredded	shred	VBD
13286	3277	29	fresh	fresh	JJ
13286	3277	30	or	or	CC
13286	3277	31	preserved	preserve	VBN
13286	3277	32	pineapple	pineapple	NN
13286	3277	33	,	,	,
13286	3277	34	bananas	banana	NNS
13286	3277	35	in	in	IN
13286	3277	36	small	small	JJ
13286	3277	37	pieces	piece	NNS
13286	3277	38	,	,	,
13286	3277	39	and	and	CC
13286	3277	40	sections	section	NNS
13286	3277	41	tangerines	tangerine	NNS
13286	3277	42	,	,	,
13286	3277	43	and	and	CC
13286	3277	44	marinate	marinate	VB
13286	3277	45	together	together	RB
13286	3277	46	in	in	IN
13286	3277	47	French	french	JJ
13286	3277	48	dressing	dressing	NN
13286	3277	49	.	.	.
13286	3278	1	Fill	fill	VB
13286	3278	2	banana	banana	NN
13286	3278	3	skins	skin	NNS
13286	3278	4	with	with	IN
13286	3278	5	mixture	mixture	NN
13286	3278	6	,	,	,
13286	3278	7	sprinkle	sprinkle	VB
13286	3278	8	generously	generously	RB
13286	3278	9	with	with	IN
13286	3278	10	paprika	paprika	NNP
13286	3278	11	,	,	,
13286	3278	12	arrange	arrange	VB
13286	3278	13	on	on	IN
13286	3278	14	lettuce	lettuce	NN
13286	3278	15	leaves	leave	NNS
13286	3278	16	,	,	,
13286	3278	17	and	and	CC
13286	3278	18	serve	serve	VB
13286	3278	19	with	with	IN
13286	3278	20	French	french	JJ
13286	3278	21	dressing	dressing	NN
13286	3278	22	.	.	.
13286	3279	1	The	the	DT
13286	3279	2	dressing	dressing	NN
13286	3279	3	is	be	VBZ
13286	3279	4	made	make	VBN
13286	3279	5	as	as	IN
13286	3279	6	follows	follow	VBZ
13286	3279	7	:	:	:
13286	3279	8	Put	put	VB
13286	3279	9	4	4	CD
13286	3279	10	tablespoons	tablespoon	NNS
13286	3279	11	melted	melt	VBN
13286	3279	12	Crisco	Crisco	NNP
13286	3279	13	in	in	IN
13286	3279	14	cold	cold	JJ
13286	3279	15	bowl	bowl	NN
13286	3279	16	;	;	:
13286	3279	17	if	if	IN
13286	3279	18	possible	possible	JJ
13286	3279	19	,	,	,
13286	3279	20	put	put	VBN
13286	3279	21	in	in	IN
13286	3279	22	small	small	JJ
13286	3279	23	piece	piece	NN
13286	3279	24	ice	ice	NN
13286	3279	25	.	.	.
13286	3280	1	Add	add	VB
13286	3280	2	1/2	1/2	CD
13286	3280	3	teaspoon	teaspoon	NN
13286	3280	4	salt	salt	NN
13286	3280	5	,	,	,
13286	3280	6	saltspoon	saltspoon	NN
13286	3280	7	pepper	pepper	NN
13286	3280	8	,	,	,
13286	3280	9	and	and	CC
13286	3280	10	stir	stir	VB
13286	3280	11	until	until	IN
13286	3280	12	salt	salt	NN
13286	3280	13	is	be	VBZ
13286	3280	14	dissolved	dissolve	VBN
13286	3280	15	,	,	,
13286	3280	16	add	add	VB
13286	3280	17	tablespoon	tablespoon	NN
13286	3280	18	vinegar	vinegar	NN
13286	3280	19	or	or	CC
13286	3280	20	lemon	lemon	NN
13286	3280	21	juice	juice	NN
13286	3280	22	.	.	.
13286	3281	1	Beat	beat	VB
13286	3281	2	for	for	IN
13286	3281	3	3	3	CD
13286	3281	4	minutes	minute	NNS
13286	3281	5	until	until	IN
13286	3281	6	dressing	dress	VBG
13286	3281	7	is	be	VBZ
13286	3281	8	as	as	RB
13286	3281	9	thick	thick	JJ
13286	3281	10	as	as	IN
13286	3281	11	good	good	JJ
13286	3281	12	cream	cream	NN
13286	3281	13	.	.	.
13286	3282	1	Use	use	VB
13286	3282	2	at	at	IN
13286	3282	3	once	once	RB
13286	3282	4	.	.	.
13286	3283	1	June	June	NNP
13286	3283	2	5	5	CD
13286	3283	3	_	_	NNP
13286	3283	4	Grapefruit	Grapefruit	NNP
13286	3283	5	Cocktail	Cocktail	NNP
13286	3283	6	*	*	NFP
13286	3283	7	Roast	Roast	NNP
13286	3283	8	Duckling	Duckling	NNP
13286	3283	9	,	,	,
13286	3283	10	Apple	Apple	NNP
13286	3283	11	Sauce	Sauce	NNP
13286	3283	12	Rice	Rice	NNP
13286	3283	13	Fritters	Fritters	NNP
13286	3283	14	Creamed	Creamed	NNP
13286	3283	15	Carrots	Carrots	NNP
13286	3283	16	Macedoine	Macedoine	NNP
13286	3283	17	Salad	Salad	NNP
13286	3283	18	Wafers	Wafers	NNP
13286	3283	19	Cheese	Cheese	NNP
13286	3283	20	Rhubarb	Rhubarb	NNP
13286	3283	21	Meringue	Meringue	NNP
13286	3283	22	Pie	Pie	NNP
13286	3283	23	Coffee	Coffee	NNP
13286	3283	24	_	_	NNP
13286	3283	25	_	_	NNP
13286	3283	26	*	*	NFP
13286	3283	27	Roast	Roast	NNP
13286	3283	28	Duckling_--This	duckling_--this	NN
13286	3283	29	is	be	VBZ
13286	3283	30	prepared	prepare	VBN
13286	3283	31	and	and	CC
13286	3283	32	trussed	truss	VBN
13286	3283	33	similarly	similarly	RB
13286	3283	34	to	to	TO
13286	3283	35	goose	goose	VB
13286	3283	36	,	,	,
13286	3283	37	but	but	CC
13286	3283	38	not	not	RB
13286	3283	39	usually	usually	RB
13286	3283	40	stuffed	stuff	VBN
13286	3283	41	.	.	.
13286	3284	1	Roast	roast	NN
13286	3284	2	from	from	IN
13286	3284	3	30	30	CD
13286	3284	4	to	to	TO
13286	3284	5	40	40	CD
13286	3284	6	minutes	minute	NNS
13286	3284	7	.	.	.
13286	3285	1	Green	green	JJ
13286	3285	2	peas	pea	NNS
13286	3285	3	are	be	VBP
13286	3285	4	the	the	DT
13286	3285	5	usual	usual	JJ
13286	3285	6	accompaniment	accompaniment	NN
13286	3285	7	to	to	TO
13286	3285	8	roast	roast	VB
13286	3285	9	duckling	duckle	VBG
13286	3285	10	.	.	.
13286	3286	1	Serve	serve	VB
13286	3286	2	with	with	IN
13286	3286	3	apple	apple	NN
13286	3286	4	sauce	sauce	NN
13286	3286	5	,	,	,
13286	3286	6	which	which	WDT
13286	3286	7	is	be	VBZ
13286	3286	8	made	make	VBN
13286	3286	9	as	as	IN
13286	3286	10	follows	follow	VBZ
13286	3286	11	:	:	:
13286	3286	12	1	1	CD
13286	3286	13	pound	pound	NN
13286	3286	14	cooking	cooking	NN
13286	3286	15	apples	apple	NNS
13286	3286	16	,	,	,
13286	3286	17	1	1	CD
13286	3286	18	tablespoon	tablespoon	NN
13286	3286	19	Crisco	Crisco	NNP
13286	3286	20	,	,	,
13286	3286	21	1/2	1/2	CD
13286	3286	22	cup	cup	NN
13286	3286	23	water	water	NN
13286	3286	24	,	,	,
13286	3286	25	and	and	CC
13286	3286	26	sugar	sugar	NN
13286	3286	27	.	.	.
13286	3287	1	Peel	peel	NN
13286	3287	2	,	,	,
13286	3287	3	core	core	NN
13286	3287	4	,	,	,
13286	3287	5	and	and	CC
13286	3287	6	slice	slice	VB
13286	3287	7	the	the	DT
13286	3287	8	apples	apple	NNS
13286	3287	9	,	,	,
13286	3287	10	cook	cook	VB
13286	3287	11	them	-PRON-	PRP
13286	3287	12	in	in	IN
13286	3287	13	a	a	DT
13286	3287	14	stewpan	stewpan	NN
13286	3287	15	with	with	IN
13286	3287	16	water	water	NN
13286	3287	17	and	and	CC
13286	3287	18	Crisco	Crisco	NNP
13286	3287	19	,	,	,
13286	3287	20	add	add	VB
13286	3287	21	a	a	DT
13286	3287	22	little	little	JJ
13286	3287	23	sugar	sugar	NN
13286	3287	24	to	to	TO
13286	3287	25	taste	taste	VB
13286	3287	26	.	.	.
13286	3288	1	Stir	stir	VB
13286	3288	2	well	well	UH
13286	3288	3	,	,	,
13286	3288	4	or	or	CC
13286	3288	5	pass	pass	VB
13286	3288	6	through	through	RP
13286	3288	7	a	a	DT
13286	3288	8	sieve	sieve	NN
13286	3288	9	.	.	.
13286	3289	1	June	June	NNP
13286	3289	2	6	6	CD
13286	3289	3	_	_	NNP
13286	3289	4	Hamburg	Hamburg	NNP
13286	3289	5	Steak	Steak	NNP
13286	3289	6	,	,	,
13286	3289	7	Maitre	Maitre	NNP
13286	3289	8	d'Hotel	d'Hotel	NNP
13286	3289	9	*	*	NFP
13286	3289	10	Asparagus	Asparagus	NNP
13286	3289	11	Baked	Baked	NNP
13286	3289	12	Potatoes	Potatoes	NNPS
13286	3289	13	Lettuce	Lettuce	NNP
13286	3289	14	and	and	CC
13286	3289	15	Radish	Radish	NNP
13286	3289	16	Salad	Salad	NNP
13286	3289	17	Strawberry	Strawberry	NNP
13286	3289	18	Mousse	Mousse	NNP
13286	3289	19	Lady	Lady	NNP
13286	3289	20	Fingers	Fingers	NNPS
13286	3289	21	Coffee	Coffee	NNP
13286	3289	22	_	_	NNP
13286	3289	23	_	_	NNP
13286	3289	24	*	*	NFP
13286	3289	25	Asparagus_--Boil	asparagus_--boil	NN
13286	3289	26	2	2	CD
13286	3289	27	cups	cup	NNS
13286	3289	28	asparagus	asparagus	NN
13286	3289	29	tips	tip	NNS
13286	3289	30	in	in	IN
13286	3289	31	salted	salted	JJ
13286	3289	32	water	water	NN
13286	3289	33	15	15	CD
13286	3289	34	minutes	minute	NNS
13286	3289	35	,	,	,
13286	3289	36	then	then	RB
13286	3289	37	drain	drain	VB
13286	3289	38	them	-PRON-	PRP
13286	3289	39	;	;	:
13286	3289	40	while	while	IN
13286	3289	41	they	-PRON-	PRP
13286	3289	42	are	be	VBP
13286	3289	43	cooking	cook	VBG
13286	3289	44	put	put	VBD
13286	3289	45	1	1	CD
13286	3289	46	cup	cup	NN
13286	3289	47	milk	milk	NN
13286	3289	48	in	in	IN
13286	3289	49	double	double	JJ
13286	3289	50	boiler	boiler	NN
13286	3289	51	,	,	,
13286	3289	52	and	and	CC
13286	3289	53	when	when	WRB
13286	3289	54	boiling	boil	VBG
13286	3289	55	pour	pour	VB
13286	3289	56	some	some	DT
13286	3289	57	of	of	IN
13286	3289	58	it	-PRON-	PRP
13286	3289	59	on	on	IN
13286	3289	60	2	2	CD
13286	3289	61	lightly	lightly	RB
13286	3289	62	beaten	beat	VBN
13286	3289	63	eggs	egg	NNS
13286	3289	64	,	,	,
13286	3289	65	stirring	stir	VBG
13286	3289	66	vigorously	vigorously	RB
13286	3289	67	meanwhile	meanwhile	RB
13286	3289	68	,	,	,
13286	3289	69	then	then	RB
13286	3289	70	put	put	VB
13286	3289	71	eggs	egg	NNS
13286	3289	72	into	into	IN
13286	3289	73	double	double	JJ
13286	3289	74	boiler	boiler	NN
13286	3289	75	with	with	IN
13286	3289	76	milk	milk	NN
13286	3289	77	,	,	,
13286	3289	78	and	and	CC
13286	3289	79	stir	stir	VB
13286	3289	80	until	until	IN
13286	3289	81	it	-PRON-	PRP
13286	3289	82	begins	begin	VBZ
13286	3289	83	to	to	TO
13286	3289	84	thicken	thicken	VB
13286	3289	85	.	.	.
13286	3290	1	Add	add	NN
13286	3290	2	1	1	CD
13286	3290	3	teaspoon	teaspoon	NN
13286	3290	4	Crisco	Crisco	NNP
13286	3290	5	,	,	,
13286	3290	6	salt	salt	NN
13286	3290	7	and	and	CC
13286	3290	8	pepper	pepper	NN
13286	3290	9	to	to	TO
13286	3290	10	taste	taste	VB
13286	3290	11	,	,	,
13286	3290	12	and	and	CC
13286	3290	13	remove	remove	VB
13286	3290	14	from	from	IN
13286	3290	15	fire	fire	NN
13286	3290	16	.	.	.
13286	3291	1	Cut	cut	NN
13286	3291	2	asparagus	asparagus	NN
13286	3291	3	tips	tip	NNS
13286	3291	4	into	into	IN
13286	3291	5	1/2	1/2	CD
13286	3291	6	inch	inch	NN
13286	3291	7	pieces	piece	NNS
13286	3291	8	and	and	CC
13286	3291	9	add	add	VB
13286	3291	10	them	-PRON-	PRP
13286	3291	11	to	to	TO
13286	3291	12	sauce	sauce	VB
13286	3291	13	.	.	.
13286	3292	1	Take	take	VB
13286	3292	2	6	6	CD
13286	3292	3	stale	stale	JJ
13286	3292	4	rolls	roll	NNS
13286	3292	5	,	,	,
13286	3292	6	cut	cut	VBD
13286	3292	7	off	off	RP
13286	3292	8	tops	top	NNS
13286	3292	9	,	,	,
13286	3292	10	remove	remove	VB
13286	3292	11	inside	inside	RB
13286	3292	12	,	,	,
13286	3292	13	let	let	VB
13286	3292	14	them	-PRON-	PRP
13286	3292	15	dry	dry	VB
13286	3292	16	in	in	IN
13286	3292	17	oven	oven	NNP
13286	3292	18	;	;	:
13286	3292	19	when	when	WRB
13286	3292	20	crisp	crisp	JJ
13286	3292	21	and	and	CC
13286	3292	22	hot	hot	JJ
13286	3292	23	fill	fill	NN
13286	3292	24	each	each	DT
13286	3292	25	with	with	IN
13286	3292	26	asparagus	asparagus	NN
13286	3292	27	in	in	IN
13286	3292	28	sauce	sauce	NN
13286	3292	29	,	,	,
13286	3292	30	replace	replace	VB
13286	3292	31	tops	top	NNS
13286	3292	32	and	and	CC
13286	3292	33	serve	serve	VB
13286	3292	34	.	.	.
13286	3293	1	June	June	NNP
13286	3293	2	7	7	CD
13286	3293	3	_	_	NNP
13286	3293	4	Boiled	Boiled	NNP
13286	3293	5	Salmon	Salmon	NNP
13286	3293	6	,	,	,
13286	3293	7	Egg	Egg	NNP
13286	3293	8	Sauce	Sauce	NNP
13286	3293	9	Creamed	Creamed	NNP
13286	3293	10	Potatoes	Potatoes	NNP
13286	3293	11	New	New	NNP
13286	3293	12	Peas	Peas	NNP
13286	3293	13	Dressed	Dressed	NNP
13286	3293	14	Lettuce	Lettuce	NNP
13286	3293	15	Cheese	Cheese	NNP
13286	3293	16	Crackers	Crackers	NNPS
13286	3293	17	*	*	NFP
13286	3293	18	Chocolate	Chocolate	NNP
13286	3293	19	Bread	Bread	NNP
13286	3293	20	Pudding	Pudding	NNP
13286	3293	21	Coffee	Coffee	NNP
13286	3293	22	_	_	NNP
13286	3293	23	_	_	NNP
13286	3293	24	*	*	NFP
13286	3293	25	Chocolate	Chocolate	NNP
13286	3293	26	Bread	Bread	NNP
13286	3293	27	Pudding_--3/4	Pudding_--3/4	NNP
13286	3293	28	cup	cup	NN
13286	3293	29	breadcrumbs	breadcrumb	NNS
13286	3293	30	,	,	,
13286	3293	31	2	2	CD
13286	3293	32	cups	cup	NNS
13286	3293	33	scalded	scald	VBD
13286	3293	34	milk	milk	NN
13286	3293	35	,	,	,
13286	3293	36	3	3	CD
13286	3293	37	squares	square	VBZ
13286	3293	38	melted	melt	VBN
13286	3293	39	chocolate	chocolate	NN
13286	3293	40	,	,	,
13286	3293	41	2	2	CD
13286	3293	42	eggs	egg	NNS
13286	3293	43	,	,	,
13286	3293	44	1	1	CD
13286	3293	45	tablespoon	tablespoon	NN
13286	3293	46	Crisco	Crisco	NNP
13286	3293	47	,	,	,
13286	3293	48	salt	salt	NN
13286	3293	49	to	to	IN
13286	3293	50	taste	taste	NN
13286	3293	51	,	,	,
13286	3293	52	1/2	1/2	CD
13286	3293	53	teaspoon	teaspoon	NN
13286	3293	54	vanilla	vanilla	NN
13286	3293	55	,	,	,
13286	3293	56	1/4	1/4	CD
13286	3293	57	cup	cup	NN
13286	3293	58	cold	cold	JJ
13286	3293	59	milk	milk	NN
13286	3293	60	,	,	,
13286	3293	61	3/4	3/4	CD
13286	3293	62	cup	cup	NN
13286	3293	63	sugar	sugar	NN
13286	3293	64	and	and	CC
13286	3293	65	1/2	1/2	CD
13286	3293	66	cup	cup	NN
13286	3293	67	Sultana	Sultana	NNP
13286	3293	68	raisins	raisin	VBZ
13286	3293	69	.	.	.
13286	3294	1	Mix	mix	VB
13286	3294	2	all	all	DT
13286	3294	3	ingredients	ingredient	NNS
13286	3294	4	in	in	IN
13286	3294	5	order	order	NN
13286	3294	6	given	give	VBN
13286	3294	7	.	.	.
13286	3295	1	Pour	pour	VB
13286	3295	2	into	into	IN
13286	3295	3	a	a	DT
13286	3295	4	Criscoed	Criscoed	NNP
13286	3295	5	baking	baking	NN
13286	3295	6	dish	dish	NN
13286	3295	7	,	,	,
13286	3295	8	set	set	VBN
13286	3295	9	into	into	IN
13286	3295	10	pan	pan	NN
13286	3295	11	of	of	IN
13286	3295	12	hot	hot	JJ
13286	3295	13	water	water	NN
13286	3295	14	,	,	,
13286	3295	15	and	and	CC
13286	3295	16	bake	bake	VB
13286	3295	17	1	1	CD
13286	3295	18	hour	hour	NN
13286	3295	19	in	in	IN
13286	3295	20	moderate	moderate	JJ
13286	3295	21	oven	oven	NNP
13286	3295	22	;	;	:
13286	3295	23	stir	stir	VB
13286	3295	24	twice	twice	RB
13286	3295	25	during	during	IN
13286	3295	26	baking	baking	NN
13286	3295	27	to	to	TO
13286	3295	28	keep	keep	VB
13286	3295	29	chocolate	chocolate	NN
13286	3295	30	from	from	IN
13286	3295	31	rising	rise	VBG
13286	3295	32	to	to	IN
13286	3295	33	the	the	DT
13286	3295	34	top	top	NN
13286	3295	35	.	.	.
13286	3296	1	June	June	NNP
13286	3296	2	8	8	CD
13286	3296	3	_	_	NNP
13286	3296	4	Veal	Veal	NNP
13286	3296	5	Cutlet	Cutlet	NNP
13286	3296	6	,	,	,
13286	3296	7	Brown	Brown	NNP
13286	3296	8	Gravy	Gravy	NNP
13286	3296	9	Mashed	Mashed	NNP
13286	3296	10	Potatoes	Potatoes	NNP
13286	3296	11	*	*	NFP
13286	3296	12	Glazed	Glazed	NNP
13286	3296	13	Carrots	Carrots	NNP
13286	3296	14	Pea	Pea	NNP
13286	3296	15	Salad	Salad	NNP
13286	3296	16	Cottage	Cottage	NNP
13286	3296	17	Pudding	Pudding	NNP
13286	3296	18	,	,	,
13286	3296	19	Strawberry	Strawberry	NNP
13286	3296	20	Sauce	Sauce	NNP
13286	3296	21	Coffee	Coffee	NNP
13286	3296	22	_	_	NNP
13286	3296	23	_	_	NNP
13286	3296	24	*	*	NFP
13286	3296	25	Glazed	Glazed	NNP
13286	3296	26	Carrots_--For	Carrots_--For	NNP
13286	3296	27	this	this	DT
13286	3296	28	,	,	,
13286	3296	29	carrots	carrot	NNS
13286	3296	30	must	must	MD
13286	3296	31	be	be	VB
13286	3296	32	cut	cut	VBN
13286	3296	33	into	into	IN
13286	3296	34	even	even	JJ
13286	3296	35	cones	cone	NNS
13286	3296	36	or	or	CC
13286	3296	37	ovals	oval	NNS
13286	3296	38	,	,	,
13286	3296	39	and	and	CC
13286	3296	40	it	-PRON-	PRP
13286	3296	41	is	be	VBZ
13286	3296	42	convenient	convenient	JJ
13286	3296	43	to	to	TO
13286	3296	44	use	use	VB
13286	3296	45	imported	import	VBN
13286	3296	46	carrots	carrot	NNS
13286	3296	47	in	in	IN
13286	3296	48	glass	glass	NN
13286	3296	49	bottles	bottle	NNS
13286	3296	50	.	.	.
13286	3297	1	If	if	IN
13286	3297	2	these	these	DT
13286	3297	3	are	be	VBP
13286	3297	4	used	use	VBN
13286	3297	5	they	-PRON-	PRP
13286	3297	6	are	be	VBP
13286	3297	7	already	already	RB
13286	3297	8	boiled	boil	VBN
13286	3297	9	;	;	:
13286	3297	10	if	if	IN
13286	3297	11	fresh	fresh	JJ
13286	3297	12	carrots	carrot	NNS
13286	3297	13	are	be	VBP
13286	3297	14	used	use	VBN
13286	3297	15	scrape	scrape	NN
13286	3297	16	,	,	,
13286	3297	17	wash	wash	VB
13286	3297	18	them	-PRON-	PRP
13286	3297	19	and	and	CC
13286	3297	20	cut	cut	VBD
13286	3297	21	out	out	RP
13286	3297	22	little	little	JJ
13286	3297	23	shapes	shape	NNS
13286	3297	24	with	with	IN
13286	3297	25	patent	patent	NN
13286	3297	26	cutter	cutter	NN
13286	3297	27	,	,	,
13286	3297	28	then	then	RB
13286	3297	29	boil	boil	VB
13286	3297	30	slowly	slowly	RB
13286	3297	31	until	until	IN
13286	3297	32	tender	tender	NN
13286	3297	33	,	,	,
13286	3297	34	but	but	CC
13286	3297	35	not	not	RB
13286	3297	36	quite	quite	RB
13286	3297	37	done	do	VBN
13286	3297	38	,	,	,
13286	3297	39	and	and	CC
13286	3297	40	put	put	VBD
13286	3297	41	4	4	CD
13286	3297	42	cups	cup	NNS
13286	3297	43	of	of	IN
13286	3297	44	them	-PRON-	PRP
13286	3297	45	in	in	IN
13286	3297	46	frying	fry	VBG
13286	3297	47	pan	pan	NN
13286	3297	48	with	with	IN
13286	3297	49	4	4	CD
13286	3297	50	tablespoons	tablespoon	NNS
13286	3297	51	melted	melt	VBN
13286	3297	52	Crisco	Crisco	NNP
13286	3297	53	,	,	,
13286	3297	54	sprinkle	sprinkle	VB
13286	3297	55	with	with	IN
13286	3297	56	fine	fine	JJ
13286	3297	57	sugar	sugar	NN
13286	3297	58	,	,	,
13286	3297	59	and	and	CC
13286	3297	60	stir	stir	VB
13286	3297	61	over	over	IN
13286	3297	62	hot	hot	JJ
13286	3297	63	fire	fire	NN
13286	3297	64	until	until	IN
13286	3297	65	they	-PRON-	PRP
13286	3297	66	begin	begin	VBP
13286	3297	67	to	to	TO
13286	3297	68	brown	brown	VB
13286	3297	69	;	;	:
13286	3297	70	add	add	VB
13286	3297	71	4	4	CD
13286	3297	72	tablespoons	tablespoon	NNS
13286	3297	73	stock	stock	NN
13286	3297	74	they	-PRON-	PRP
13286	3297	75	were	be	VBD
13286	3297	76	boiled	boil	VBN
13286	3297	77	in	in	RP
13286	3297	78	,	,	,
13286	3297	79	adding	add	VBG
13286	3297	80	more	more	JJR
13286	3297	81	stock	stock	NN
13286	3297	82	if	if	IN
13286	3297	83	needed	need	VBN
13286	3297	84	,	,	,
13286	3297	85	and	and	CC
13286	3297	86	continue	continue	VB
13286	3297	87	stirring	stir	VBG
13286	3297	88	until	until	IN
13286	3297	89	carrots	carrot	NNS
13286	3297	90	are	be	VBP
13286	3297	91	nicely	nicely	RB
13286	3297	92	glazed	glaze	VBN
13286	3297	93	.	.	.
13286	3298	1	June	June	NNP
13286	3298	2	9	9	CD
13286	3298	3	_	_	NNP
13286	3298	4	Roast	Roast	NNP
13286	3298	5	Beef	Beef	NNP
13286	3298	6	Horseradish	Horseradish	NNP
13286	3298	7	Relish	Relish	NNP
13286	3298	8	Asparagus	Asparagus	NNP
13286	3298	9	Franconia	Franconia	NNP
13286	3298	10	Potatoes	Potatoes	NNPS
13286	3298	11	Bean	Bean	NNP
13286	3298	12	Salad	Salad	NNP
13286	3298	13	*	*	NFP
13286	3298	14	Cherry	Cherry	NNP
13286	3298	15	Pie	Pie	NNP
13286	3298	16	Coffee	Coffee	NNP
13286	3298	17	_	_	NNP
13286	3298	18	_	_	NNP
13286	3298	19	*	*	NFP
13286	3298	20	Cherry	Cherry	NNP
13286	3298	21	Pie_--1	pie_--1	VBP
13286	3298	22	quart	quart	JJ
13286	3298	23	ripe	ripe	JJ
13286	3298	24	cherries	cherry	NNS
13286	3298	25	,	,	,
13286	3298	26	1	1	CD
13286	3298	27	yolk	yolk	NN
13286	3298	28	egg	egg	NN
13286	3298	29	,	,	,
13286	3298	30	3	3	CD
13286	3298	31	tablespoons	tablespoon	NNS
13286	3298	32	cream	cream	NN
13286	3298	33	,	,	,
13286	3298	34	and	and	CC
13286	3298	35	1/2	1/2	CD
13286	3298	36	cup	cup	NN
13286	3298	37	sugar	sugar	NN
13286	3298	38	.	.	.
13286	3299	1	Wash	wash	NN
13286	3299	2	cherries	cherry	NNS
13286	3299	3	,	,	,
13286	3299	4	stem	stem	NN
13286	3299	5	and	and	CC
13286	3299	6	place	place	NN
13286	3299	7	in	in	IN
13286	3299	8	colander	colander	NN
13286	3299	9	over	over	IN
13286	3299	10	dish	dish	NN
13286	3299	11	to	to	TO
13286	3299	12	catch	catch	VB
13286	3299	13	juice	juice	NN
13286	3299	14	.	.	.
13286	3300	1	Place	place	VB
13286	3300	2	thin	thin	JJ
13286	3300	3	layer	layer	NN
13286	3300	4	of	of	IN
13286	3300	5	the	the	DT
13286	3300	6	following	follow	VBG
13286	3300	7	dough	dough	NN
13286	3300	8	on	on	IN
13286	3300	9	shallow	shallow	JJ
13286	3300	10	pan	pan	NN
13286	3300	11	,	,	,
13286	3300	12	sprinkle	sprinkle	VB
13286	3300	13	top	top	NN
13286	3300	14	with	with	IN
13286	3300	15	breadcrumbs	breadcrumb	NNS
13286	3300	16	.	.	.
13286	3301	1	Spread	Spread	NNP
13286	3301	2	stoned	stone	VBD
13286	3301	3	cherries	cherry	NNS
13286	3301	4	over	over	RB
13286	3301	5	evenly	evenly	RB
13286	3301	6	.	.	.
13286	3302	1	Sprinkle	sprinkle	VB
13286	3302	2	with	with	IN
13286	3302	3	sugar	sugar	NN
13286	3302	4	and	and	CC
13286	3302	5	cinnamon	cinnamon	NN
13286	3302	6	.	.	.
13286	3303	1	Beat	Beat	VBN
13286	3303	2	yolk	yolk	NNP
13286	3303	3	well	well	RB
13286	3303	4	,	,	,
13286	3303	5	add	add	VB
13286	3303	6	cream	cream	NN
13286	3303	7	and	and	CC
13286	3303	8	cherry	cherry	NN
13286	3303	9	juice	juice	NN
13286	3303	10	and	and	CC
13286	3303	11	pour	pour	VB
13286	3303	12	over	over	IN
13286	3303	13	all	all	DT
13286	3303	14	.	.	.
13286	3304	1	Bake	bake	VB
13286	3304	2	in	in	IN
13286	3304	3	hot	hot	JJ
13286	3304	4	oven	oven	NN
13286	3304	5	until	until	IN
13286	3304	6	well	well	RB
13286	3304	7	browned	brown	VBN
13286	3304	8	at	at	IN
13286	3304	9	bottom	bottom	NN
13286	3304	10	.	.	.
13286	3305	1	The	the	DT
13286	3305	2	dough	dough	NN
13286	3305	3	is	be	VBZ
13286	3305	4	made	make	VBN
13286	3305	5	as	as	IN
13286	3305	6	follows	follow	VBZ
13286	3305	7	:	:	:
13286	3305	8	1	1	CD
13286	3305	9	tablespoon	tablespoon	NN
13286	3305	10	Crisco	Crisco	NNP
13286	3305	11	,	,	,
13286	3305	12	1	1	CD
13286	3305	13	cup	cup	NN
13286	3305	14	flour	flour	NN
13286	3305	15	,	,	,
13286	3305	16	1/2	1/2	CD
13286	3305	17	teaspoon	teaspoon	NN
13286	3305	18	baking	baking	NN
13286	3305	19	powder	powder	NN
13286	3305	20	,	,	,
13286	3305	21	1/4	1/4	CD
13286	3305	22	cup	cup	NN
13286	3305	23	sugar	sugar	NN
13286	3305	24	and	and	CC
13286	3305	25	1	1	CD
13286	3305	26	egg	egg	NN
13286	3305	27	.	.	.
13286	3306	1	Mix	mix	VB
13286	3306	2	dry	dry	JJ
13286	3306	3	ingredients	ingredient	NNS
13286	3306	4	.	.	.
13286	3307	1	Work	work	VB
13286	3307	2	in	in	IN
13286	3307	3	Crisco	Crisco	NNP
13286	3307	4	with	with	IN
13286	3307	5	finger	finger	NN
13286	3307	6	tips	tip	NNS
13286	3307	7	;	;	:
13286	3307	8	add	add	VB
13286	3307	9	egg	egg	NN
13286	3307	10	;	;	:
13286	3307	11	mix	mix	NN
13286	3307	12	.	.	.
13286	3308	1	Toss	toss	VB
13286	3308	2	on	on	IN
13286	3308	3	slightly	slightly	RB
13286	3308	4	floured	flour	VBN
13286	3308	5	board	board	NN
13286	3308	6	and	and	CC
13286	3308	7	roll	roll	VB
13286	3308	8	a	a	DT
13286	3308	9	1/4	1/4	CD
13286	3308	10	inch	inch	NN
13286	3308	11	thick	thick	JJ
13286	3308	12	.	.	.
13286	3309	1	This	this	DT
13286	3309	2	makes	make	VBZ
13286	3309	3	enough	enough	JJ
13286	3309	4	dough	dough	NN
13286	3309	5	for	for	IN
13286	3309	6	a	a	DT
13286	3309	7	large	large	JJ
13286	3309	8	oblong	oblong	JJ
13286	3309	9	pan	pan	NN
13286	3309	10	.	.	.
13286	3310	1	June	June	NNP
13286	3310	2	10	10	CD
13286	3310	3	_	_	NNP
13286	3310	4	Scotch	Scotch	NNP
13286	3310	5	Broth	Broth	NNP
13286	3310	6	Cold	Cold	NNP
13286	3310	7	Roast	Roast	NNP
13286	3310	8	Beef	Beef	NNP
13286	3310	9	Creamed	Creamed	NNP
13286	3310	10	Potatoes	Potatoes	NNP
13286	3310	11	*	*	NFP
13286	3310	12	String	String	NNP
13286	3310	13	Beans	Beans	NNPS
13286	3310	14	Tomato	Tomato	NNP
13286	3310	15	and	and	CC
13286	3310	16	Olive	Olive	NNP
13286	3310	17	Salad	Salad	NNP
13286	3310	18	Vanilla	Vanilla	NNP
13286	3310	19	Ice	Ice	NNP
13286	3310	20	Cream	Cream	NNP
13286	3310	21	Crushed	Crushed	NNP
13286	3310	22	Raspberries	Raspberries	NNPS
13286	3310	23	Coffee	Coffee	NNP
13286	3310	24	_	_	NNP
13286	3310	25	_	_	NNP
13286	3310	26	*	*	NFP
13286	3310	27	String	String	NNP
13286	3310	28	Beans_--If	Beans_--If	NNP
13286	3310	29	fresh	fresh	JJ
13286	3310	30	beans	bean	NNS
13286	3310	31	are	be	VBP
13286	3310	32	used	use	VBN
13286	3310	33	pick	pick	VBP
13286	3310	34	them	-PRON-	PRP
13286	3310	35	over	over	RP
13286	3310	36	,	,	,
13286	3310	37	remove	remove	VB
13286	3310	38	ends	end	NNS
13286	3310	39	and	and	CC
13286	3310	40	"	"	``
13286	3310	41	strings	string	NNS
13286	3310	42	,	,	,
13286	3310	43	"	"	''
13286	3310	44	and	and	CC
13286	3310	45	boil	boil	VB
13286	3310	46	for	for	IN
13286	3310	47	1/2	1/2	CD
13286	3310	48	an	an	DT
13286	3310	49	hour	hour	NN
13286	3310	50	or	or	CC
13286	3310	51	more	more	JJR
13286	3310	52	;	;	:
13286	3310	53	then	then	RB
13286	3310	54	drain	drain	VB
13286	3310	55	them	-PRON-	PRP
13286	3310	56	,	,	,
13286	3310	57	and	and	CC
13286	3310	58	add	add	VB
13286	3310	59	1	1	CD
13286	3310	60	tablespoon	tablespoon	NN
13286	3310	61	Crisco	Crisco	NNP
13286	3310	62	and	and	CC
13286	3310	63	2	2	CD
13286	3310	64	tablespoons	tablespoon	NNS
13286	3310	65	milk	milk	NN
13286	3310	66	,	,	,
13286	3310	67	season	season	NN
13286	3310	68	to	to	TO
13286	3310	69	taste	taste	VB
13286	3310	70	,	,	,
13286	3310	71	and	and	CC
13286	3310	72	serve	serve	VB
13286	3310	73	after	after	IN
13286	3310	74	10	10	CD
13286	3310	75	minutes	minute	NNS
13286	3310	76	'	'	POS
13286	3310	77	slow	slow	JJ
13286	3310	78	cooking	cooking	NN
13286	3310	79	.	.	.
13286	3311	1	If	if	IN
13286	3311	2	canned	canned	JJ
13286	3311	3	beans	bean	NNS
13286	3311	4	are	be	VBP
13286	3311	5	used	use	VBN
13286	3311	6	omit	omit	RB
13286	3311	7	the	the	DT
13286	3311	8	first	first	JJ
13286	3311	9	long	long	JJ
13286	3311	10	boiling	boiling	NN
13286	3311	11	.	.	.
13286	3312	1	June	June	NNP
13286	3312	2	11	11	CD
13286	3312	3	_	_	NNP
13286	3312	4	Vegetable	Vegetable	NNP
13286	3312	5	Soup	Soup	NNP
13286	3312	6	Broiled	Broiled	NNP
13286	3312	7	Steak	Steak	NNP
13286	3312	8	Stuffed	Stuffed	NNP
13286	3312	9	Tomatoes	Tomatoes	NNP
13286	3312	10	Baked	Baked	NNP
13286	3312	11	Macaroni	Macaroni	NNP
13286	3312	12	*	*	NFP
13286	3312	13	Pear	Pear	NNP
13286	3312	14	and	and	CC
13286	3312	15	Pimiento	Pimiento	NNP
13286	3312	16	Salad	Salad	NNP
13286	3312	17	Apricot	Apricot	NNP
13286	3312	18	Blanc	Blanc	NNP
13286	3312	19	-	-	HYPH
13286	3312	20	mange	mange	NNP
13286	3312	21	Coffee	Coffee	NNP
13286	3312	22	_	_	NNP
13286	3312	23	_	_	NNP
13286	3312	24	*	*	NFP
13286	3312	25	Pear	Pear	NNP
13286	3312	26	and	and	CC
13286	3312	27	Pimiento	Pimiento	NNP
13286	3312	28	Salad_--Fill	salad_--fill	RB
13286	3312	29	each	each	DT
13286	3312	30	canned	can	VBN
13286	3312	31	pimiento	pimiento	NNS
13286	3312	32	with	with	IN
13286	3312	33	2	2	CD
13286	3312	34	halves	half	NNS
13286	3312	35	canned	can	VBN
13286	3312	36	pears	pear	NNS
13286	3312	37	;	;	:
13286	3312	38	place	place	VB
13286	3312	39	each	each	DT
13286	3312	40	pimiento	pimiento	NN
13286	3312	41	in	in	IN
13286	3312	42	nest	nest	NN
13286	3312	43	of	of	IN
13286	3312	44	lettuce	lettuce	NN
13286	3312	45	and	and	CC
13286	3312	46	serve	serve	VB
13286	3312	47	with	with	IN
13286	3312	48	following	follow	VBG
13286	3312	49	dressing	dressing	NN
13286	3312	50	:	:	:
13286	3312	51	Put	put	VB
13286	3312	52	1	1	CD
13286	3312	53	teaspoon	teaspoon	NN
13286	3312	54	salt	salt	NN
13286	3312	55	and	and	CC
13286	3312	56	1	1	CD
13286	3312	57	saltspoon	saltspoon	NN
13286	3312	58	black	black	JJ
13286	3312	59	pepper	pepper	NN
13286	3312	60	in	in	IN
13286	3312	61	bowl	bowl	NN
13286	3312	62	,	,	,
13286	3312	63	and	and	CC
13286	3312	64	stir	stir	VB
13286	3312	65	into	into	IN
13286	3312	66	them	-PRON-	PRP
13286	3312	67	with	with	IN
13286	3312	68	wooden	wooden	JJ
13286	3312	69	spoon	spoon	NN
13286	3312	70	,	,	,
13286	3312	71	very	very	RB
13286	3312	72	slowly	slowly	RB
13286	3312	73	,	,	,
13286	3312	74	4	4	CD
13286	3312	75	tablespoons	tablespoon	NNS
13286	3312	76	melted	melt	VBN
13286	3312	77	Crisco	Crisco	NNP
13286	3312	78	,	,	,
13286	3312	79	and	and	CC
13286	3312	80	add	add	VB
13286	3312	81	2	2	CD
13286	3312	82	tablespoons	tablespoon	NNS
13286	3312	83	vinegar	vinegar	NN
13286	3312	84	,	,	,
13286	3312	85	mixing	mix	VBG
13286	3312	86	it	-PRON-	PRP
13286	3312	87	well	well	RB
13286	3312	88	with	with	IN
13286	3312	89	Crisco	Crisco	NNP
13286	3312	90	.	.	.
13286	3313	1	June	June	NNP
13286	3313	2	12	12	CD
13286	3313	3	_	_	NNP
13286	3313	4	Cream	Cream	NNP
13286	3313	5	of	of	IN
13286	3313	6	Tomato	Tomato	NNP
13286	3313	7	Soup	Soup	NNP
13286	3313	8	*	*	NFP
13286	3313	9	Planked	plank	VBD
13286	3313	10	Salmon	Salmon	NNP
13286	3313	11	Potato	Potato	NNP
13286	3313	12	Balls	Balls	NNPS
13286	3313	13	Fresh	Fresh	NNP
13286	3313	14	Green	Green	NNP
13286	3313	15	Peas	Peas	NNP
13286	3313	16	Lettuce	Lettuce	NNP
13286	3313	17	and	and	CC
13286	3313	18	Cucumber	Cucumber	NNP
13286	3313	19	Salad	Salad	NNP
13286	3313	20	Cheese	Cheese	NNP
13286	3313	21	Bread	Bread	NNP
13286	3313	22	-	-	HYPH
13286	3313	23	Sticks	Sticks	NNP
13286	3313	24	Lemon	Lemon	NNP
13286	3313	25	Pudding	Pudding	NNP
13286	3313	26	Coffee	Coffee	NNP
13286	3313	27	_	_	NNP
13286	3313	28	_	_	NNP
13286	3313	29	*	*	NFP
13286	3313	30	Planked	plank	VBD
13286	3313	31	Salmon_--Have	salmon_--have	JJ
13286	3313	32	salmon	salmon	NN
13286	3313	33	cut	cut	VBN
13286	3313	34	in	in	IN
13286	3313	35	steaks	steak	NNS
13286	3313	36	1	1	CD
13286	3313	37	-	-	SYM
13286	3313	38	1/2	1/2	CD
13286	3313	39	or	or	CC
13286	3313	40	2	2	CD
13286	3313	41	inches	inch	NNS
13286	3313	42	thick	thick	JJ
13286	3313	43	.	.	.
13286	3314	1	2	2	CD
13286	3314	2	steaks	steak	NNS
13286	3314	3	of	of	IN
13286	3314	4	average	average	JJ
13286	3314	5	size	size	NN
13286	3314	6	can	can	MD
13286	3314	7	be	be	VB
13286	3314	8	placed	place	VBN
13286	3314	9	on	on	IN
13286	3314	10	medium	medium	NN
13286	3314	11	-	-	HYPH
13286	3314	12	sized	sized	JJ
13286	3314	13	plank	plank	NN
13286	3314	14	.	.	.
13286	3315	1	Crisco	Crisco	NNP
13286	3315	2	plank	plank	NNP
13286	3315	3	thoroughly	thoroughly	RB
13286	3315	4	,	,	,
13286	3315	5	place	place	NN
13286	3315	6	fish	fish	NN
13286	3315	7	upon	upon	IN
13286	3315	8	it	-PRON-	PRP
13286	3315	9	,	,	,
13286	3315	10	and	and	CC
13286	3315	11	broil	broil	VB
13286	3315	12	under	under	IN
13286	3315	13	gas	gas	NN
13286	3315	14	broiler	broiler	NN
13286	3315	15	,	,	,
13286	3315	16	turning	turn	VBG
13286	3315	17	flame	flame	NN
13286	3315	18	low	low	RB
13286	3315	19	after	after	IN
13286	3315	20	first	first	JJ
13286	3315	21	few	few	JJ
13286	3315	22	moments	moment	NNS
13286	3315	23	.	.	.
13286	3316	1	Or	or	CC
13286	3316	2	it	-PRON-	PRP
13286	3316	3	can	can	MD
13286	3316	4	be	be	VB
13286	3316	5	baked	bake	VBN
13286	3316	6	in	in	IN
13286	3316	7	oven	oven	NN
13286	3316	8	of	of	IN
13286	3316	9	range	range	NN
13286	3316	10	.	.	.
13286	3317	1	Serve	serve	VB
13286	3317	2	on	on	IN
13286	3317	3	plank	plank	NN
13286	3317	4	,	,	,
13286	3317	5	surrounded	surround	VBN
13286	3317	6	by	by	IN
13286	3317	7	potato	potato	NN
13286	3317	8	balls	ball	NNS
13286	3317	9	cut	cut	VBN
13286	3317	10	with	with	IN
13286	3317	11	French	french	JJ
13286	3317	12	vegetable	vegetable	NN
13286	3317	13	cutter	cutter	NN
13286	3317	14	.	.	.
13286	3318	1	Heat	heat	NN
13286	3318	2	1/4	1/4	CD
13286	3318	3	cup	cup	NN
13286	3318	4	cream	cream	NN
13286	3318	5	,	,	,
13286	3318	6	add	add	VB
13286	3318	7	salt	salt	NN
13286	3318	8	and	and	CC
13286	3318	9	pepper	pepper	NN
13286	3318	10	to	to	TO
13286	3318	11	taste	taste	NN
13286	3318	12	,	,	,
13286	3318	13	and	and	CC
13286	3318	14	3	3	CD
13286	3318	15	tablespoons	tablespoon	NNS
13286	3318	16	finely	finely	RB
13286	3318	17	chopped	chop	VBD
13286	3318	18	parsley	parsley	NN
13286	3318	19	.	.	.
13286	3319	1	Shake	shake	VB
13286	3319	2	potato	potato	NN
13286	3319	3	balls	ball	NNS
13286	3319	4	in	in	IN
13286	3319	5	this	this	DT
13286	3319	6	until	until	IN
13286	3319	7	well	well	RB
13286	3319	8	covered	cover	VBN
13286	3319	9	with	with	IN
13286	3319	10	seasonings	seasoning	NNS
13286	3319	11	.	.	.
13286	3320	1	Serve	serve	VB
13286	3320	2	Hollandaise	Hollandaise	NNP
13286	3320	3	sauce	sauce	NN
13286	3320	4	with	with	IN
13286	3320	5	planked	plank	VBN
13286	3320	6	salmon	salmon	NN
13286	3320	7	.	.	.
13286	3321	1	June	June	NNP
13286	3321	2	13	13	CD
13286	3321	3	_	_	NNP
13286	3321	4	Strawberry	Strawberry	NNP
13286	3321	5	Cocktail	Cocktail	NNP
13286	3321	6	Roast	Roast	NNP
13286	3321	7	Lamb	Lamb	NNP
13286	3321	8	,	,	,
13286	3321	9	Mint	Mint	NNP
13286	3321	10	Sauce	sauce	NN
13286	3321	11	Mashed	Mashed	NNP
13286	3321	12	Potatoes	Potatoes	NNP
13286	3321	13	Carrots	Carrots	NNPS
13286	3321	14	and	and	CC
13286	3321	15	Peas	Peas	NNPS
13286	3321	16	*	*	NFP
13286	3321	17	Cherry	Cherry	NNP
13286	3321	18	Roly	Roly	NNP
13286	3321	19	Poly	Poly	NNP
13286	3321	20	Coffee	Coffee	NNP
13286	3321	21	_	_	NNP
13286	3321	22	_	_	NNP
13286	3321	23	*	*	NFP
13286	3321	24	Cherry	Cherry	NNP
13286	3321	25	Roly	Roly	NNP
13286	3321	26	Poly_--Roll	Poly_--Roll	NNP
13286	3321	27	pastry	pastry	NN
13286	3321	28	or	or	CC
13286	3321	29	a	a	DT
13286	3321	30	baking	bake	VBG
13286	3321	31	powder	powder	NN
13286	3321	32	biscuit	biscuit	NN
13286	3321	33	dough	dough	NN
13286	3321	34	very	very	RB
13286	3321	35	thin	thin	JJ
13286	3321	36	,	,	,
13286	3321	37	about	about	RB
13286	3321	38	1/8	1/8	CD
13286	3321	39	of	of	IN
13286	3321	40	an	an	DT
13286	3321	41	inch	inch	NN
13286	3321	42	in	in	IN
13286	3321	43	thickness	thickness	NN
13286	3321	44	,	,	,
13286	3321	45	sprinkle	sprinkle	VB
13286	3321	46	with	with	IN
13286	3321	47	sugar	sugar	NN
13286	3321	48	,	,	,
13286	3321	49	and	and	CC
13286	3321	50	dot	dot	VB
13286	3321	51	with	with	IN
13286	3321	52	ripe	ripe	JJ
13286	3321	53	stoned	stone	VBN
13286	3321	54	cherries	cherry	NNS
13286	3321	55	.	.	.
13286	3322	1	Roll	roll	VB
13286	3322	2	like	like	IN
13286	3322	3	a	a	DT
13286	3322	4	jelly	jelly	JJ
13286	3322	5	roll	roll	NN
13286	3322	6	,	,	,
13286	3322	7	press	press	NN
13286	3322	8	,	,	,
13286	3322	9	and	and	CC
13286	3322	10	close	close	VB
13286	3322	11	the	the	DT
13286	3322	12	ends	end	NNS
13286	3322	13	as	as	RB
13286	3322	14	tight	tight	JJ
13286	3322	15	as	as	IN
13286	3322	16	possible	possible	JJ
13286	3322	17	.	.	.
13286	3323	1	Tie	tie	VB
13286	3323	2	in	in	IN
13286	3323	3	a	a	DT
13286	3323	4	floured	floured	JJ
13286	3323	5	cloth	cloth	NN
13286	3323	6	,	,	,
13286	3323	7	and	and	CC
13286	3323	8	cook	cook	VB
13286	3323	9	in	in	IN
13286	3323	10	boiling	boil	VBG
13286	3323	11	water	water	NN
13286	3323	12	2	2	CD
13286	3323	13	hours	hour	NNS
13286	3323	14	,	,	,
13286	3323	15	or	or	CC
13286	3323	16	steam	steam	NN
13286	3323	17	in	in	IN
13286	3323	18	steamer	steamer	NN
13286	3323	19	1	1	CD
13286	3323	20	hour	hour	NN
13286	3323	21	.	.	.
13286	3324	1	Remove	remove	VB
13286	3324	2	from	from	IN
13286	3324	3	cloth	cloth	NN
13286	3324	4	and	and	CC
13286	3324	5	serve	serve	VB
13286	3324	6	on	on	IN
13286	3324	7	hot	hot	JJ
13286	3324	8	platter	platter	NN
13286	3324	9	with	with	IN
13286	3324	10	the	the	DT
13286	3324	11	following	follow	VBG
13286	3324	12	sauce	sauce	NN
13286	3324	13	:	:	:
13286	3324	14	1/2	1/2	CD
13286	3324	15	cup	cup	NN
13286	3324	16	Crisco	Crisco	NNP
13286	3324	17	,	,	,
13286	3324	18	1	1	CD
13286	3324	19	cup	cup	NN
13286	3324	20	powdered	powdered	JJ
13286	3324	21	sugar	sugar	NN
13286	3324	22	,	,	,
13286	3324	23	1	1	CD
13286	3324	24	egg	egg	NNP
13286	3324	25	yolk	yolk	NNP
13286	3324	26	,	,	,
13286	3324	27	2	2	CD
13286	3324	28	tablespoons	tablespoon	NNS
13286	3324	29	wine	wine	NN
13286	3324	30	,	,	,
13286	3324	31	and	and	CC
13286	3324	32	2	2	CD
13286	3324	33	egg	egg	NN
13286	3324	34	whites	white	NNS
13286	3324	35	.	.	.
13286	3325	1	Cream	Cream	NNP
13286	3325	2	Crisco	Crisco	NNP
13286	3325	3	;	;	:
13286	3325	4	add	add	VB
13286	3325	5	sugar	sugar	NN
13286	3325	6	,	,	,
13286	3325	7	yolk	yolk	NNP
13286	3325	8	of	of	IN
13286	3325	9	egg	egg	NN
13286	3325	10	and	and	CC
13286	3325	11	wine	wine	NN
13286	3325	12	.	.	.
13286	3326	1	Cook	cook	VB
13286	3326	2	over	over	IN
13286	3326	3	hot	hot	JJ
13286	3326	4	water	water	NN
13286	3326	5	until	until	IN
13286	3326	6	hot	hot	JJ
13286	3326	7	.	.	.
13286	3327	1	Remove	remove	VB
13286	3327	2	from	from	IN
13286	3327	3	fire	fire	NN
13286	3327	4	and	and	CC
13286	3327	5	add	add	VB
13286	3327	6	beaten	beat	VBN
13286	3327	7	whites	white	NNS
13286	3327	8	of	of	IN
13286	3327	9	eggs	egg	NNS
13286	3327	10	.	.	.
13286	3328	1	June	June	NNP
13286	3328	2	14	14	CD
13286	3328	3	_	_	NNP
13286	3328	4	Roasted	Roasted	NNP
13286	3328	5	Little	Little	NNP
13286	3328	6	Neck	Neck	NNP
13286	3328	7	Clams	Clams	NNPS
13286	3328	8	*	*	NFP
13286	3328	9	Salmi	Salmi	NNP
13286	3328	10	of	of	IN
13286	3328	11	Lamb	Lamb	NNP
13286	3328	12	Fried	Fried	NNP
13286	3328	13	New	New	NNP
13286	3328	14	Potatoes	Potatoes	NNPS
13286	3328	15	Boiled	boil	VBD
13286	3328	16	Bermuda	Bermuda	NNP
13286	3328	17	Onions	Onions	NNPS
13286	3328	18	Individual	Individual	NNP
13286	3328	19	Strawberry	Strawberry	NNP
13286	3328	20	Pies	Pies	NNPS
13286	3328	21	Coffee	Coffee	NNP
13286	3328	22	_	_	NNP
13286	3328	23	_	_	NNP
13286	3328	24	*	*	NFP
13286	3328	25	Salmi	Salmi	NNP
13286	3328	26	of	of	IN
13286	3328	27	Lamb_--Cut	Lamb_--Cut	NNP
13286	3328	28	cold	cold	JJ
13286	3328	29	roast	roast	NN
13286	3328	30	lamb	lamb	NN
13286	3328	31	in	in	IN
13286	3328	32	thin	thin	JJ
13286	3328	33	slices	slice	NNS
13286	3328	34	.	.	.
13286	3329	1	Cook	Cook	NNP
13286	3329	2	5	5	CD
13286	3329	3	minutes	minute	NNS
13286	3329	4	2	2	CD
13286	3329	5	tablespoons	tablespoon	NNS
13286	3329	6	Crisco	Crisco	NNP
13286	3329	7	with	with	IN
13286	3329	8	1/2	1/2	CD
13286	3329	9	tablespoon	tablespoon	NN
13286	3329	10	finely	finely	RB
13286	3329	11	chopped	chop	VBD
13286	3329	12	onion	onion	NN
13286	3329	13	.	.	.
13286	3330	1	Add	add	VB
13286	3330	2	lamb	lamb	NN
13286	3330	3	,	,	,
13286	3330	4	sprinkle	sprinkle	VB
13286	3330	5	with	with	IN
13286	3330	6	salt	salt	NN
13286	3330	7	and	and	CC
13286	3330	8	pepper	pepper	NN
13286	3330	9	,	,	,
13286	3330	10	and	and	CC
13286	3330	11	cover	cover	VB
13286	3330	12	with	with	IN
13286	3330	13	1	1	CD
13286	3330	14	cup	cup	NNP
13286	3330	15	cold	cold	NNP
13286	3330	16	lamb	lamb	NNP
13286	3330	17	gravy	gravy	NN
13286	3330	18	seasoned	season	VBN
13286	3330	19	with	with	IN
13286	3330	20	Worcestershire	Worcestershire	NNP
13286	3330	21	sauce	sauce	NN
13286	3330	22	.	.	.
13286	3331	1	Cook	cook	VB
13286	3331	2	until	until	IN
13286	3331	3	thoroughly	thoroughly	RB
13286	3331	4	heated	heat	VBN
13286	3331	5	.	.	.
13286	3332	1	Arrange	arrange	NN
13286	3332	2	slices	slice	NNS
13286	3332	3	overlapping	overlap	VBG
13286	3332	4	one	one	CD
13286	3332	5	another	another	DT
13286	3332	6	lengthwise	lengthwise	NN
13286	3332	7	of	of	IN
13286	3332	8	platter	platter	NN
13286	3332	9	,	,	,
13286	3332	10	pour	pour	VBP
13286	3332	11	around	around	IN
13286	3332	12	sauce	sauce	NN
13286	3332	13	,	,	,
13286	3332	14	and	and	CC
13286	3332	15	garnish	garnish	VB
13286	3332	16	with	with	IN
13286	3332	17	toast	toast	NN
13286	3332	18	points	point	NNS
13286	3332	19	.	.	.
13286	3333	1	A	a	DT
13286	3333	2	few	few	JJ
13286	3333	3	stoned	stone	VBN
13286	3333	4	olives	olive	NNS
13286	3333	5	and	and	CC
13286	3333	6	mushrooms	mushroom	NNS
13286	3333	7	improve	improve	VBP
13286	3333	8	this	this	DT
13286	3333	9	sauce	sauce	NN
13286	3333	10	.	.	.
13286	3334	1	June	June	NNP
13286	3334	2	15	15	CD
13286	3334	3	_	_	NNP
13286	3334	4	Cream	Cream	NNP
13286	3334	5	of	of	IN
13286	3334	6	Pea	Pea	NNP
13286	3334	7	Soup	Soup	NNP
13286	3334	8	*	*	NFP
13286	3334	9	Baked	Baked	NNP
13286	3334	10	Brains	brain	NNS
13286	3334	11	Mashed	Mashed	NNP
13286	3334	12	Potatoes	Potatoes	NNP
13286	3334	13	Escalloped	Escalloped	NNP
13286	3334	14	Asparagus	Asparagus	NNP
13286	3334	15	Romaine	Romaine	NNP
13286	3334	16	Salad	Salad	NNP
13286	3334	17	Greengage	Greengage	NNP
13286	3334	18	Ice	Ice	NNP
13286	3334	19	Cream	Cream	NNP
13286	3334	20	Coffee	Coffee	NNP
13286	3334	21	_	_	NNP
13286	3334	22	_	_	NNP
13286	3334	23	*	*	NFP
13286	3334	24	Baked	Baked	NNP
13286	3334	25	Brains_--Prepare	Brains_--Prepare	NNP
13286	3334	26	brain	brain	NN
13286	3334	27	of	of	IN
13286	3334	28	an	an	DT
13286	3334	29	ox	ox	NN
13286	3334	30	by	by	IN
13286	3334	31	washing	wash	VBG
13286	3334	32	and	and	CC
13286	3334	33	skimming	skim	VBG
13286	3334	34	it	-PRON-	PRP
13286	3334	35	,	,	,
13286	3334	36	and	and	CC
13286	3334	37	then	then	RB
13286	3334	38	steep	steep	VB
13286	3334	39	it	-PRON-	PRP
13286	3334	40	on	on	IN
13286	3334	41	back	back	NN
13286	3334	42	of	of	IN
13286	3334	43	range	range	NN
13286	3334	44	for	for	IN
13286	3334	45	1	1	CD
13286	3334	46	hour	hour	NN
13286	3334	47	.	.	.
13286	3335	1	Rub	rub	VB
13286	3335	2	it	-PRON-	PRP
13286	3335	3	with	with	IN
13286	3335	4	flour	flour	NN
13286	3335	5	and	and	CC
13286	3335	6	salt	salt	NN
13286	3335	7	,	,	,
13286	3335	8	lay	lie	VBD
13286	3335	9	on	on	IN
13286	3335	10	it	-PRON-	PRP
13286	3335	11	bits	bit	NNS
13286	3335	12	of	of	IN
13286	3335	13	Crisco	Crisco	NNP
13286	3335	14	,	,	,
13286	3335	15	and	and	CC
13286	3335	16	set	set	VBN
13286	3335	17	in	in	RP
13286	3335	18	oven	oven	NNP
13286	3335	19	,	,	,
13286	3335	20	having	have	VBG
13286	3335	21	added	add	VBN
13286	3335	22	water	water	NN
13286	3335	23	to	to	TO
13286	3335	24	dish	dish	VB
13286	3335	25	in	in	IN
13286	3335	26	which	which	WDT
13286	3335	27	it	-PRON-	PRP
13286	3335	28	is	be	VBZ
13286	3335	29	to	to	TO
13286	3335	30	bake	bake	VB
13286	3335	31	.	.	.
13286	3336	1	Bake	bake	VB
13286	3336	2	it	-PRON-	PRP
13286	3336	3	1	1	CD
13286	3336	4	hour	hour	NN
13286	3336	5	,	,	,
13286	3336	6	basting	baste	VBG
13286	3336	7	it	-PRON-	PRP
13286	3336	8	often	often	RB
13286	3336	9	,	,	,
13286	3336	10	and	and	CC
13286	3336	11	serve	serve	VB
13286	3336	12	with	with	IN
13286	3336	13	mushroom	mushroom	NN
13286	3336	14	sauce	sauce	NN
13286	3336	15	.	.	.
13286	3337	1	Onion	onion	NN
13286	3337	2	sauce	sauce	NN
13286	3337	3	may	may	MD
13286	3337	4	be	be	VB
13286	3337	5	substituted	substitute	VBN
13286	3337	6	for	for	IN
13286	3337	7	the	the	DT
13286	3337	8	mushroom	mushroom	NN
13286	3337	9	sauce	sauce	NN
13286	3337	10	.	.	.
13286	3338	1	June	June	NNP
13286	3338	2	16	16	CD
13286	3338	3	_	_	NNP
13286	3338	4	*	*	NFP
13286	3338	5	Baked	Baked	NNP
13286	3338	6	Trout	Trout	NNP
13286	3338	7	Chicken	Chicken	NNP
13286	3338	8	Epicurean	Epicurean	NNP
13286	3338	9	New	New	NNP
13286	3338	10	Potatoes	Potatoes	NNP
13286	3338	11	String	String	NNP
13286	3338	12	Beans	Beans	NNPS
13286	3338	13	in	in	IN
13286	3338	14	Cream	Cream	NNP
13286	3338	15	Tomato	Tomato	NNP
13286	3338	16	Salad	Salad	NNP
13286	3338	17	Pineapple	Pineapple	NNP
13286	3338	18	Bisque	Bisque	NNP
13286	3338	19	Coffee	Coffee	NNP
13286	3338	20	_	_	NNP
13286	3338	21	_	_	NNP
13286	3338	22	*	*	NFP
13286	3338	23	Baked	Baked	NNP
13286	3338	24	Trout_--Clean	Trout_--Clean	NNP
13286	3338	25	brook	brook	NN
13286	3338	26	trout	trout	NN
13286	3338	27	,	,	,
13286	3338	28	season	season	NN
13286	3338	29	with	with	IN
13286	3338	30	salt	salt	NN
13286	3338	31	,	,	,
13286	3338	32	black	black	JJ
13286	3338	33	pepper	pepper	NN
13286	3338	34	,	,	,
13286	3338	35	and	and	CC
13286	3338	36	paprika	paprika	NNP
13286	3338	37	.	.	.
13286	3339	1	Lay	Lay	NNP
13286	3339	2	in	in	IN
13286	3339	3	Criscoed	Criscoed	NNP
13286	3339	4	baking	baking	NN
13286	3339	5	pan	pan	NN
13286	3339	6	,	,	,
13286	3339	7	dredge	dredge	NN
13286	3339	8	with	with	IN
13286	3339	9	flour	flour	NN
13286	3339	10	,	,	,
13286	3339	11	sprinkle	sprinkle	VB
13286	3339	12	with	with	IN
13286	3339	13	chopped	chop	VBN
13286	3339	14	parsley	parsley	NN
13286	3339	15	and	and	CC
13286	3339	16	bits	bit	NNS
13286	3339	17	of	of	IN
13286	3339	18	Crisco	Crisco	NNP
13286	3339	19	,	,	,
13286	3339	20	pour	pour	VBP
13286	3339	21	over	over	IN
13286	3339	22	little	little	JJ
13286	3339	23	vinegar	vinegar	NN
13286	3339	24	and	and	CC
13286	3339	25	water	water	NN
13286	3339	26	,	,	,
13286	3339	27	and	and	CC
13286	3339	28	bake	bake	VB
13286	3339	29	in	in	RP
13286	3339	30	hot	hot	JJ
13286	3339	31	oven	oven	NN
13286	3339	32	until	until	IN
13286	3339	33	done	do	VBN
13286	3339	34	,	,	,
13286	3339	35	basting	baste	VBG
13286	3339	36	often	often	RB
13286	3339	37	with	with	IN
13286	3339	38	Crisco	Crisco	NNP
13286	3339	39	.	.	.
13286	3340	1	Garnish	garnish	VB
13286	3340	2	with	with	IN
13286	3340	3	parsley	parsley	NN
13286	3340	4	,	,	,
13286	3340	5	and	and	CC
13286	3340	6	serve	serve	VB
13286	3340	7	hot	hot	JJ
13286	3340	8	with	with	IN
13286	3340	9	cream	cream	NN
13286	3340	10	sauce	sauce	NN
13286	3340	11	.	.	.
13286	3341	1	June	June	NNP
13286	3341	2	17	17	CD
13286	3341	3	_	_	NNP
13286	3341	4	Brunoise	Brunoise	NNP
13286	3341	5	Soup	Soup	NNP
13286	3341	6	Porterhouse	Porterhouse	NNP
13286	3341	7	Steak	Steak	NNP
13286	3341	8	Olives	Olives	NNPS
13286	3341	9	Stuffed	Stuffed	NNP
13286	3341	10	Potatoes	Potatoes	NNPS
13286	3341	11	*	*	NFP
13286	3341	12	Beans	Beans	NNPS
13286	3341	13	Belgian	Belgian	NNP
13286	3341	14	Salad	Salad	NNP
13286	3341	15	Compote	Compote	NNP
13286	3341	16	of	of	IN
13286	3341	17	Cherries	Cherries	NNPS
13286	3341	18	Coffee	Coffee	NNP
13286	3341	19	_	_	NNP
13286	3341	20	_	_	NNP
13286	3341	21	*	*	NFP
13286	3341	22	Beans_--Boil	Beans_--Boil	NNP
13286	3341	23	1	1	CD
13286	3341	24	quart	quart	JJ
13286	3341	25	beans	bean	NNS
13286	3341	26	until	until	IN
13286	3341	27	tender	tender	NN
13286	3341	28	,	,	,
13286	3341	29	salting	salt	VBG
13286	3341	30	them	-PRON-	PRP
13286	3341	31	well	well	RB
13286	3341	32	when	when	WRB
13286	3341	33	half	half	RB
13286	3341	34	cooked	cook	VBD
13286	3341	35	.	.	.
13286	3342	1	Beat	beat	NN
13286	3342	2	1	1	CD
13286	3342	3	tablespoon	tablespoon	NN
13286	3342	4	Crisco	Crisco	NNP
13286	3342	5	to	to	IN
13286	3342	6	a	a	DT
13286	3342	7	cream	cream	NN
13286	3342	8	,	,	,
13286	3342	9	beat	beat	VBN
13286	3342	10	in	in	IN
13286	3342	11	yolk	yolk	NNP
13286	3342	12	1	1	CD
13286	3342	13	egg	egg	NN
13286	3342	14	,	,	,
13286	3342	15	1	1	CD
13286	3342	16	tablespoon	tablespoon	NN
13286	3342	17	finely	finely	RB
13286	3342	18	chopped	chop	VBD
13286	3342	19	parsley	parsley	NN
13286	3342	20	,	,	,
13286	3342	21	1	1	CD
13286	3342	22	saltspoon	saltspoon	NN
13286	3342	23	black	black	JJ
13286	3342	24	pepper	pepper	NN
13286	3342	25	,	,	,
13286	3342	26	and	and	CC
13286	3342	27	2	2	CD
13286	3342	28	teaspoons	teaspoon	NNS
13286	3342	29	lemon	lemon	NN
13286	3342	30	juice	juice	NN
13286	3342	31	;	;	:
13286	3342	32	when	when	WRB
13286	3342	33	this	this	DT
13286	3342	34	sauce	sauce	NN
13286	3342	35	is	be	VBZ
13286	3342	36	well	well	RB
13286	3342	37	mixed	mixed	JJ
13286	3342	38	stir	stir	VBP
13286	3342	39	it	-PRON-	PRP
13286	3342	40	into	into	IN
13286	3342	41	beans	bean	NNS
13286	3342	42	,	,	,
13286	3342	43	taking	take	VBG
13286	3342	44	care	care	NN
13286	3342	45	not	not	RB
13286	3342	46	to	to	TO
13286	3342	47	break	break	VB
13286	3342	48	them	-PRON-	PRP
13286	3342	49	,	,	,
13286	3342	50	then	then	RB
13286	3342	51	serve	serve	VB
13286	3342	52	.	.	.
13286	3343	1	June	June	NNP
13286	3343	2	18	18	CD
13286	3343	3	_	_	NNP
13286	3343	4	Cream	Cream	NNP
13286	3343	5	of	of	IN
13286	3343	6	Celery	Celery	NNP
13286	3343	7	Soup	Soup	NNP
13286	3343	8	Stewed	Stewed	NNP
13286	3343	9	Chicken	Chicken	NNP
13286	3343	10	Rice	Rice	NNP
13286	3343	11	Croquettes	croquette	VBZ
13286	3343	12	Green	Green	NNP
13286	3343	13	Peas	Peas	NNP
13286	3343	14	*	*	NFP
13286	3343	15	Watercress	Watercress	NNP
13286	3343	16	Salad	Salad	NNP
13286	3343	17	Lemon	Lemon	NNP
13286	3343	18	Jelly	Jelly	NNP
13286	3343	19	Iced	Iced	NNP
13286	3343	20	Coffee	Coffee	NNP
13286	3343	21	_	_	NNP
13286	3343	22	_	_	NNP
13286	3343	23	*	*	NFP
13286	3343	24	Watercress	Watercress	NNP
13286	3343	25	Salad_--Take	salad_--take	NN
13286	3343	26	plenty	plenty	JJ
13286	3343	27	fresh	fresh	JJ
13286	3343	28	young	young	JJ
13286	3343	29	sprigs	sprig	NNS
13286	3343	30	of	of	IN
13286	3343	31	watercress	watercress	NN
13286	3343	32	,	,	,
13286	3343	33	wash	wash	NNP
13286	3343	34	and	and	CC
13286	3343	35	dry	dry	VB
13286	3343	36	them	-PRON-	PRP
13286	3343	37	thoroughly	thoroughly	RB
13286	3343	38	,	,	,
13286	3343	39	put	put	VBD
13286	3343	40	them	-PRON-	PRP
13286	3343	41	lightly	lightly	RB
13286	3343	42	in	in	IN
13286	3343	43	dish	dish	NN
13286	3343	44	,	,	,
13286	3343	45	add	add	VB
13286	3343	46	3	3	CD
13286	3343	47	sliced	sliced	JJ
13286	3343	48	shallots	shallot	NNS
13286	3343	49	.	.	.
13286	3344	1	Pour	pour	VB
13286	3344	2	over	over	IN
13286	3344	3	them	-PRON-	PRP
13286	3344	4	dressing	dress	VBG
13286	3344	5	made	make	VBN
13286	3344	6	with	with	IN
13286	3344	7	3	3	CD
13286	3344	8	parts	part	NNS
13286	3344	9	melted	melt	VBN
13286	3344	10	Crisco	Crisco	NNP
13286	3344	11	and	and	CC
13286	3344	12	1	1	CD
13286	3344	13	of	of	IN
13286	3344	14	lemon	lemon	NN
13286	3344	15	juice	juice	NN
13286	3344	16	or	or	CC
13286	3344	17	vinegar	vinegar	NN
13286	3344	18	.	.	.
13286	3345	1	Garnish	garnish	VB
13286	3345	2	with	with	IN
13286	3345	3	tufts	tuft	NNS
13286	3345	4	scraped	scrape	VBN
13286	3345	5	horseradish	horseradish	NN
13286	3345	6	.	.	.
13286	3346	1	June	June	NNP
13286	3346	2	19	19	CD
13286	3346	3	_	_	NNP
13286	3346	4	Roast	Roast	NNP
13286	3346	5	Loin	Loin	NNP
13286	3346	6	of	of	IN
13286	3346	7	Mutton	Mutton	NNP
13286	3346	8	Creamed	Creamed	NNP
13286	3346	9	Spinach	Spinach	NNP
13286	3346	10	Baked	Baked	NNP
13286	3346	11	Potatoes	Potatoes	NNPS
13286	3346	12	Pineapple	Pineapple	NNP
13286	3346	13	Charlotte	Charlotte	NNP
13286	3346	14	*	*	NFP
13286	3346	15	Maids	Maids	NNPS
13286	3346	16	of	of	IN
13286	3346	17	Honor	Honor	NNP
13286	3346	18	Coffee	Coffee	NNP
13286	3346	19	_	_	NNP
13286	3346	20	_	_	NNP
13286	3346	21	*	*	NFP
13286	3346	22	Maids	Maids	NNP
13286	3346	23	of	of	IN
13286	3346	24	Honor_--Crisco	Honor_--Crisco	NNP
13286	3346	25	puff	puff	NN
13286	3346	26	pastry	pastry	NN
13286	3346	27	,	,	,
13286	3346	28	4	4	CD
13286	3346	29	tablespoons	tablespoon	NNS
13286	3346	30	sugar	sugar	NN
13286	3346	31	,	,	,
13286	3346	32	1	1	CD
13286	3346	33	tablespoon	tablespoon	NN
13286	3346	34	ground	ground	NN
13286	3346	35	almonds	almond	VBZ
13286	3346	36	,	,	,
13286	3346	37	2	2	CD
13286	3346	38	eggs	egg	NNS
13286	3346	39	,	,	,
13286	3346	40	1/2	1/2	CD
13286	3346	41	teaspoon	teaspoon	NN
13286	3346	42	vanilla	vanilla	NN
13286	3346	43	,	,	,
13286	3346	44	4	4	CD
13286	3346	45	tablespoons	tablespoon	NNS
13286	3346	46	melted	melt	VBN
13286	3346	47	Crisco	Crisco	NNP
13286	3346	48	,	,	,
13286	3346	49	and	and	CC
13286	3346	50	1	1	CD
13286	3346	51	tablespoon	tablespoon	NN
13286	3346	52	cocoanut	cocoanut	NN
13286	3346	53	.	.	.
13286	3347	1	Roll	roll	VB
13286	3347	2	out	out	RP
13286	3347	3	Crisco	Crisco	NNP
13286	3347	4	puff	puff	NN
13286	3347	5	pastry	pastry	NN
13286	3347	6	and	and	CC
13286	3347	7	line	line	NN
13286	3347	8	8	8	CD
13286	3347	9	gem	gem	NN
13286	3347	10	pans	pan	NNS
13286	3347	11	with	with	IN
13286	3347	12	it	-PRON-	PRP
13286	3347	13	.	.	.
13286	3348	1	Put	put	VB
13286	3348	2	eggs	egg	NNS
13286	3348	3	and	and	CC
13286	3348	4	sugar	sugar	VB
13286	3348	5	into	into	IN
13286	3348	6	basin	basin	NN
13286	3348	7	,	,	,
13286	3348	8	and	and	CC
13286	3348	9	beat	beat	VBD
13286	3348	10	them	-PRON-	PRP
13286	3348	11	together	together	RB
13286	3348	12	for	for	IN
13286	3348	13	15	15	CD
13286	3348	14	minutes	minute	NNS
13286	3348	15	;	;	:
13286	3348	16	then	then	RB
13286	3348	17	stir	stir	VB
13286	3348	18	in	in	IN
13286	3348	19	lightly	lightly	RB
13286	3348	20	Crisco	Crisco	NNP
13286	3348	21	,	,	,
13286	3348	22	ground	ground	NN
13286	3348	23	almonds	almond	VBZ
13286	3348	24	,	,	,
13286	3348	25	cocoanut	cocoanut	NNP
13286	3348	26	,	,	,
13286	3348	27	and	and	CC
13286	3348	28	vanilla	vanilla	NN
13286	3348	29	.	.	.
13286	3349	1	Put	put	NN
13286	3349	2	3	3	CD
13286	3349	3	teaspoons	teaspoon	NNS
13286	3349	4	into	into	IN
13286	3349	5	each	each	DT
13286	3349	6	gem	gem	NN
13286	3349	7	pan	pan	NN
13286	3349	8	and	and	CC
13286	3349	9	bake	bake	VB
13286	3349	10	in	in	IN
13286	3349	11	a	a	DT
13286	3349	12	moderate	moderate	JJ
13286	3349	13	oven	oven	NN
13286	3349	14	for	for	IN
13286	3349	15	20	20	CD
13286	3349	16	minutes	minute	NNS
13286	3349	17	.	.	.
13286	3350	1	When	when	WRB
13286	3350	2	cooked	cook	VBN
13286	3350	3	,	,	,
13286	3350	4	sprinkle	sprinkle	VB
13286	3350	5	over	over	RP
13286	3350	6	with	with	IN
13286	3350	7	little	little	JJ
13286	3350	8	sugar	sugar	NN
13286	3350	9	.	.	.
13286	3351	1	June	June	NNP
13286	3351	2	20	20	CD
13286	3351	3	_	_	NNP
13286	3351	4	*	*	NFP
13286	3351	5	Cream	Cream	NNP
13286	3351	6	of	of	IN
13286	3351	7	Cucumber	Cucumber	NNP
13286	3351	8	Soup	Soup	NNP
13286	3351	9	Grilled	Grilled	NNP
13286	3351	10	Salmon	Salmon	NNP
13286	3351	11	,	,	,
13286	3351	12	Mayonnaise	Mayonnaise	NNP
13286	3351	13	Sauce	Sauce	NNP
13286	3351	14	Lamb	Lamb	NNP
13286	3351	15	Cutlets	Cutlets	NNP
13286	3351	16	Green	Green	NNP
13286	3351	17	Peas	Peas	NNP
13286	3351	18	Mashed	Mashed	NNP
13286	3351	19	Potatoes	Potatoes	NNP
13286	3351	20	Cold	Cold	NNP
13286	3351	21	Fruit	Fruit	NNP
13286	3351	22	Souffle	Souffle	NNP
13286	3351	23	Coffee	Coffee	NNP
13286	3351	24	_	_	NNP
13286	3351	25	_	_	NNP
13286	3351	26	*	*	NFP
13286	3351	27	Cream	Cream	NNP
13286	3351	28	of	of	IN
13286	3351	29	Cucumber	Cucumber	NNP
13286	3351	30	Soup_--2	Soup_--2	NNP
13286	3351	31	large	large	JJ
13286	3351	32	cucumbers	cucumber	NNS
13286	3351	33	,	,	,
13286	3351	34	8	8	CD
13286	3351	35	onions	onion	NNS
13286	3351	36	,	,	,
13286	3351	37	sprig	sprig	NNP
13286	3351	38	parsley	parsley	NNP
13286	3351	39	,	,	,
13286	3351	40	handful	handful	NNP
13286	3351	41	spinach	spinach	NN
13286	3351	42	,	,	,
13286	3351	43	2	2	CD
13286	3351	44	tablespoons	tablespoon	NNS
13286	3351	45	Crisco	Crisco	NNP
13286	3351	46	,	,	,
13286	3351	47	1	1	CD
13286	3351	48	tablespoon	tablespoon	NN
13286	3351	49	cornstarch	cornstarch	NN
13286	3351	50	,	,	,
13286	3351	51	1	1	CD
13286	3351	52	quart	quart	NNP
13286	3351	53	white	white	JJ
13286	3351	54	stock	stock	NN
13286	3351	55	,	,	,
13286	3351	56	1	1	CD
13286	3351	57	cup	cup	NN
13286	3351	58	milk	milk	NN
13286	3351	59	,	,	,
13286	3351	60	2	2	CD
13286	3351	61	cups	cup	NNS
13286	3351	62	cream	cream	NN
13286	3351	63	,	,	,
13286	3351	64	2	2	CD
13286	3351	65	yolks	yolk	NNS
13286	3351	66	eggs	egg	NNS
13286	3351	67	,	,	,
13286	3351	68	nutmeg	nutmeg	NNP
13286	3351	69	,	,	,
13286	3351	70	1	1	CD
13286	3351	71	teaspoon	teaspoon	NN
13286	3351	72	sugar	sugar	NN
13286	3351	73	,	,	,
13286	3351	74	pepper	pepper	NN
13286	3351	75	and	and	CC
13286	3351	76	salt	salt	NN
13286	3351	77	to	to	IN
13286	3351	78	taste	taste	NN
13286	3351	79	,	,	,
13286	3351	80	croutons	crouton	NNS
13286	3351	81	.	.	.
13286	3352	1	Peel	peel	NN
13286	3352	2	cucumbers	cucumber	NNS
13286	3352	3	and	and	CC
13286	3352	4	cut	cut	VBD
13286	3352	5	firm	firm	JJ
13286	3352	6	part	part	NN
13286	3352	7	into	into	IN
13286	3352	8	dice	dice	NN
13286	3352	9	,	,	,
13286	3352	10	about	about	RB
13286	3352	11	3	3	CD
13286	3352	12	tablespoons	tablespoon	NNS
13286	3352	13	;	;	:
13286	3352	14	boil	boil	VB
13286	3352	15	gently	gently	RB
13286	3352	16	in	in	IN
13286	3352	17	salted	salt	VBN
13286	3352	18	water	water	NN
13286	3352	19	until	until	IN
13286	3352	20	soft	soft	JJ
13286	3352	21	,	,	,
13286	3352	22	drain	drain	VB
13286	3352	23	and	and	CC
13286	3352	24	reserve	reserve	NN
13286	3352	25	for	for	IN
13286	3352	26	soup	soup	NN
13286	3352	27	.	.	.
13286	3353	1	Cut	cut	NN
13286	3353	2	remainder	remainder	NN
13286	3353	3	cucumber	cucumber	NN
13286	3353	4	into	into	IN
13286	3353	5	pieces	piece	NNS
13286	3353	6	,	,	,
13286	3353	7	cut	cut	VBD
13286	3353	8	onions	onion	NNS
13286	3353	9	small	small	JJ
13286	3353	10	.	.	.
13286	3354	1	Make	make	VB
13286	3354	2	Crisco	Crisco	NNP
13286	3354	3	hot	hot	JJ
13286	3354	4	in	in	IN
13286	3354	5	stewpan	stewpan	NN
13286	3354	6	,	,	,
13286	3354	7	fry	fry	VB
13286	3354	8	onions	onion	NNS
13286	3354	9	and	and	CC
13286	3354	10	cucumber	cucumber	NN
13286	3354	11	5	5	CD
13286	3354	12	minutes	minute	NNS
13286	3354	13	,	,	,
13286	3354	14	add	add	VB
13286	3354	15	parsley	parsley	NN
13286	3354	16	with	with	IN
13286	3354	17	stock	stock	NN
13286	3354	18	,	,	,
13286	3354	19	let	let	VB
13286	3354	20	it	-PRON-	PRP
13286	3354	21	simmer	simmer	VB
13286	3354	22	20	20	CD
13286	3354	23	minutes	minute	NNS
13286	3354	24	.	.	.
13286	3355	1	Mix	mix	VB
13286	3355	2	cornstarch	cornstarch	NN
13286	3355	3	with	with	IN
13286	3355	4	milk	milk	NN
13286	3355	5	,	,	,
13286	3355	6	stir	stir	VB
13286	3355	7	in	in	IN
13286	3355	8	soup	soup	NN
13286	3355	9	until	until	IN
13286	3355	10	it	-PRON-	PRP
13286	3355	11	boils	boil	VBZ
13286	3355	12	,	,	,
13286	3355	13	let	let	VB
13286	3355	14	boil	boil	VB
13286	3355	15	10	10	CD
13286	3355	16	minutes	minute	NNS
13286	3355	17	.	.	.
13286	3356	1	Well	well	UH
13286	3356	2	wash	wash	VB
13286	3356	3	and	and	CC
13286	3356	4	drain	drain	VB
13286	3356	5	spinach	spinach	NN
13286	3356	6	,	,	,
13286	3356	7	pound	pound	VBP
13286	3356	8	it	-PRON-	PRP
13286	3356	9	in	in	IN
13286	3356	10	mortar	mortar	NN
13286	3356	11	,	,	,
13286	3356	12	turn	turn	VB
13286	3356	13	it	-PRON-	PRP
13286	3356	14	into	into	IN
13286	3356	15	cloth	cloth	NN
13286	3356	16	and	and	CC
13286	3356	17	squeeze	squeeze	VBP
13286	3356	18	lightly	lightly	RB
13286	3356	19	as	as	IN
13286	3356	20	possible	possible	JJ
13286	3356	21	.	.	.
13286	3357	1	Pour	pour	VB
13286	3357	2	as	as	RB
13286	3357	3	much	much	JJ
13286	3357	4	of	of	IN
13286	3357	5	this	this	DT
13286	3357	6	liquor	liquor	NN
13286	3357	7	into	into	IN
13286	3357	8	soup	soup	NN
13286	3357	9	as	as	IN
13286	3357	10	will	will	MD
13286	3357	11	make	make	VB
13286	3357	12	it	-PRON-	PRP
13286	3357	13	a	a	DT
13286	3357	14	delicate	delicate	JJ
13286	3357	15	green	green	JJ
13286	3357	16	color	color	NN
13286	3357	17	.	.	.
13286	3358	1	Pass	pass	VB
13286	3358	2	soup	soup	NN
13286	3358	3	through	through	IN
13286	3358	4	sieve	sieve	NN
13286	3358	5	,	,	,
13286	3358	6	turn	turn	VB
13286	3358	7	it	-PRON-	PRP
13286	3358	8	back	back	RB
13286	3358	9	into	into	IN
13286	3358	10	stewpan	stewpan	NN
13286	3358	11	.	.	.
13286	3359	1	Mix	mix	VB
13286	3359	2	cream	cream	NN
13286	3359	3	and	and	CC
13286	3359	4	yolks	yolk	NNS
13286	3359	5	of	of	IN
13286	3359	6	eggs	egg	NNS
13286	3359	7	in	in	IN
13286	3359	8	basin	basin	NN
13286	3359	9	,	,	,
13286	3359	10	pour	pour	VB
13286	3359	11	boiling	boil	VBG
13286	3359	12	soup	soup	NN
13286	3359	13	on	on	RP
13286	3359	14	to	to	IN
13286	3359	15	them	-PRON-	PRP
13286	3359	16	,	,	,
13286	3359	17	stirring	stir	VBG
13286	3359	18	at	at	IN
13286	3359	19	same	same	JJ
13286	3359	20	time	time	NN
13286	3359	21	,	,	,
13286	3359	22	return	return	VB
13286	3359	23	to	to	IN
13286	3359	24	pan	pan	NN
13286	3359	25	;	;	:
13286	3359	26	it	-PRON-	PRP
13286	3359	27	must	must	MD
13286	3359	28	not	not	RB
13286	3359	29	boil	boil	VB
13286	3359	30	again	again	RB
13286	3359	31	or	or	CC
13286	3359	32	it	-PRON-	PRP
13286	3359	33	will	will	MD
13286	3359	34	curdle	curdle	VB
13286	3359	35	.	.	.
13286	3360	1	Season	season	NN
13286	3360	2	to	to	TO
13286	3360	3	taste	taste	VB
13286	3360	4	with	with	IN
13286	3360	5	nutmeg	nutmeg	NNP
13286	3360	6	,	,	,
13286	3360	7	pepper	pepper	NN
13286	3360	8	,	,	,
13286	3360	9	and	and	CC
13286	3360	10	salt	salt	NN
13286	3360	11	.	.	.
13286	3361	1	Cut	cut	NN
13286	3361	2	bread	bread	NN
13286	3361	3	into	into	IN
13286	3361	4	dice	dice	NN
13286	3361	5	,	,	,
13286	3361	6	fry	fry	VB
13286	3361	7	pale	pale	JJ
13286	3361	8	color	color	NN
13286	3361	9	in	in	IN
13286	3361	10	hot	hot	JJ
13286	3361	11	Crisco	Crisco	NNP
13286	3361	12	,	,	,
13286	3361	13	drain	drain	VB
13286	3361	14	and	and	CC
13286	3361	15	toss	toss	VB
13286	3361	16	them	-PRON-	PRP
13286	3361	17	in	in	IN
13286	3361	18	sugar	sugar	NN
13286	3361	19	,	,	,
13286	3361	20	sprinkle	sprinkle	VB
13286	3361	21	little	little	JJ
13286	3361	22	red	red	JJ
13286	3361	23	pepper	pepper	NN
13286	3361	24	over	over	IN
13286	3361	25	and	and	CC
13286	3361	26	place	place	VB
13286	3361	27	in	in	IN
13286	3361	28	oven	oven	JJ
13286	3361	29	2	2	CD
13286	3361	30	minutes	minute	NNS
13286	3361	31	.	.	.
13286	3362	1	Warm	warm	JJ
13286	3362	2	dice	dice	NN
13286	3362	3	of	of	IN
13286	3362	4	cucumber	cucumber	NN
13286	3362	5	,	,	,
13286	3362	6	put	put	VBD
13286	3362	7	them	-PRON-	PRP
13286	3362	8	in	in	IN
13286	3362	9	tureen	tureen	NN
13286	3362	10	with	with	IN
13286	3362	11	croutons	crouton	NNS
13286	3362	12	and	and	CC
13286	3362	13	pour	pour	VB
13286	3362	14	hot	hot	JJ
13286	3362	15	soup	soup	NN
13286	3362	16	over	over	RB
13286	3362	17	and	and	CC
13286	3362	18	serve	serve	VB
13286	3362	19	.	.	.
13286	3363	1	June	June	NNP
13286	3363	2	21	21	CD
13286	3363	3	_	_	NNP
13286	3363	4	Fried	Fried	NNP
13286	3363	5	Flounders	Flounders	NNPS
13286	3363	6	,	,	,
13286	3363	7	Lemon	Lemon	NNP
13286	3363	8	Sauce	Sauce	NNP
13286	3363	9	*	*	NFP
13286	3363	10	Beef	Beef	NNP
13286	3363	11	,	,	,
13286	3363	12	a	a	DT
13286	3363	13	la	la	FW
13286	3363	14	Mode	Mode	NNP
13286	3363	15	Cauliflower	Cauliflower	NNP
13286	3363	16	au	au	NNP
13286	3363	17	Gratin	Gratin	NNP
13286	3363	18	Creamed	Creamed	NNP
13286	3363	19	Potatoes	Potatoes	NNP
13286	3363	20	Fruit	Fruit	NNP
13286	3363	21	Chartreuse	Chartreuse	NNP
13286	3363	22	Coffee	Coffee	NNP
13286	3363	23	_	_	NNP
13286	3363	24	_	_	NNP
13286	3363	25	*	*	NNP
13286	3363	26	Beef	Beef	NNP
13286	3363	27	,	,	,
13286	3363	28	a	a	DT
13286	3363	29	la	la	FW
13286	3363	30	Mode_--3	Mode_--3	NNP
13286	3363	31	pounds	pound	VBZ
13286	3363	32	lean	lean	JJ
13286	3363	33	beef	beef	NN
13286	3363	34	,	,	,
13286	3363	35	larding	lard	VBG
13286	3363	36	bacon	bacon	NN
13286	3363	37	,	,	,
13286	3363	38	1	1	CD
13286	3363	39	quart	quart	NN
13286	3363	40	stock	stock	NN
13286	3363	41	,	,	,
13286	3363	42	1	1	CD
13286	3363	43	glass	glass	NN
13286	3363	44	claret	claret	NN
13286	3363	45	,	,	,
13286	3363	46	3	3	CD
13286	3363	47	tablespoons	tablespoon	NNS
13286	3363	48	Crisco	Crisco	NNP
13286	3363	49	,	,	,
13286	3363	50	4	4	CD
13286	3363	51	tablespoons	tablespoon	NNS
13286	3363	52	flour	flour	NN
13286	3363	53	,	,	,
13286	3363	54	2	2	CD
13286	3363	55	carrots	carrot	NNS
13286	3363	56	,	,	,
13286	3363	57	1	1	CD
13286	3363	58	chopped	chop	VBN
13286	3363	59	onion	onion	NN
13286	3363	60	,	,	,
13286	3363	61	10	10	CD
13286	3363	62	button	button	NN
13286	3363	63	onions	onion	NNS
13286	3363	64	,	,	,
13286	3363	65	sprig	sprig	NNP
13286	3363	66	parsley	parsley	NNP
13286	3363	67	,	,	,
13286	3363	68	piece	piece	NN
13286	3363	69	thyme	thyme	NNS
13286	3363	70	,	,	,
13286	3363	71	1	1	CD
13286	3363	72	bay	bay	NN
13286	3363	73	leaf	leaf	NN
13286	3363	74	,	,	,
13286	3363	75	juice	juice	NN
13286	3363	76	half	half	NN
13286	3363	77	lemon	lemon	NN
13286	3363	78	,	,	,
13286	3363	79	2	2	CD
13286	3363	80	cloves	clove	NNS
13286	3363	81	,	,	,
13286	3363	82	salt	salt	NN
13286	3363	83	and	and	CC
13286	3363	84	pepper	pepper	NN
13286	3363	85	to	to	IN
13286	3363	86	taste	taste	NN
13286	3363	87	.	.	.
13286	3364	1	Trim	trim	VB
13286	3364	2	,	,	,
13286	3364	3	bone	bone	NN
13286	3364	4	,	,	,
13286	3364	5	and	and	CC
13286	3364	6	lard	lard	NN
13286	3364	7	meat	meat	NN
13286	3364	8	,	,	,
13286	3364	9	place	place	VB
13286	3364	10	it	-PRON-	PRP
13286	3364	11	in	in	IN
13286	3364	12	basin	basin	NN
13286	3364	13	with	with	IN
13286	3364	14	wine	wine	NN
13286	3364	15	,	,	,
13286	3364	16	lemon	lemon	NN
13286	3364	17	juice	juice	NN
13286	3364	18	,	,	,
13286	3364	19	chopped	chop	VBD
13286	3364	20	onion	onion	NN
13286	3364	21	,	,	,
13286	3364	22	cloves	clove	NNS
13286	3364	23	,	,	,
13286	3364	24	salt	salt	NN
13286	3364	25	,	,	,
13286	3364	26	pepper	pepper	NN
13286	3364	27	parsley	parsley	NN
13286	3364	28	,	,	,
13286	3364	29	thyme	thyme	NNS
13286	3364	30	,	,	,
13286	3364	31	bay	bay	NN
13286	3364	32	leaf	leaf	NN
13286	3364	33	,	,	,
13286	3364	34	and	and	CC
13286	3364	35	let	let	VB
13286	3364	36	it	-PRON-	PRP
13286	3364	37	stand	stand	VB
13286	3364	38	2	2	CD
13286	3364	39	hours	hour	NNS
13286	3364	40	,	,	,
13286	3364	41	basting	baste	VBG
13286	3364	42	frequently	frequently	RB
13286	3364	43	.	.	.
13286	3365	1	Melt	Melt	NNP
13286	3365	2	Crisco	Crisco	NNP
13286	3365	3	in	in	IN
13286	3365	4	stewpan	stewpan	NN
13286	3365	5	,	,	,
13286	3365	6	drain	drain	VB
13286	3365	7	beef	beef	NN
13286	3365	8	,	,	,
13286	3365	9	and	and	CC
13286	3365	10	fry	fry	VB
13286	3365	11	it	-PRON-	PRP
13286	3365	12	brown	brown	JJ
13286	3365	13	,	,	,
13286	3365	14	and	and	CC
13286	3365	15	at	at	IN
13286	3365	16	same	same	JJ
13286	3365	17	time	time	NN
13286	3365	18	lightly	lightly	RB
13286	3365	19	fry	fry	VB
13286	3365	20	button	button	NN
13286	3365	21	onions	onion	NNS
13286	3365	22	.	.	.
13286	3366	1	Remove	remove	VB
13286	3366	2	both	both	DT
13286	3366	3	from	from	IN
13286	3366	4	stewpan	stewpan	NN
13286	3366	5	,	,	,
13286	3366	6	put	put	VBN
13286	3366	7	in	in	IN
13286	3366	8	flour	flour	NN
13286	3366	9	,	,	,
13286	3366	10	and	and	CC
13286	3366	11	fry	fry	VB
13286	3366	12	until	until	IN
13286	3366	13	it	-PRON-	PRP
13286	3366	14	acquires	acquire	VBZ
13286	3366	15	a	a	DT
13286	3366	16	nut	nut	NN
13286	3366	17	-	-	HYPH
13286	3366	18	brown	brown	JJ
13286	3366	19	color	color	NN
13286	3366	20	;	;	:
13286	3366	21	add	add	VB
13286	3366	22	stock	stock	NN
13286	3366	23	and	and	CC
13286	3366	24	wine	wine	NN
13286	3366	25	marinade	marinade	NN
13286	3366	26	in	in	IN
13286	3366	27	which	which	WDT
13286	3366	28	meat	meat	NN
13286	3366	29	was	be	VBD
13286	3366	30	soaked	soak	VBN
13286	3366	31	,	,	,
13286	3366	32	and	and	CC
13286	3366	33	stir	stir	VB
13286	3366	34	until	until	IN
13286	3366	35	boiling	boil	VBG
13286	3366	36	.	.	.
13286	3367	1	Replace	replace	VB
13286	3367	2	meat	meat	NN
13286	3367	3	and	and	CC
13286	3367	4	onions	onion	NNS
13286	3367	5	,	,	,
13286	3367	6	season	season	NN
13286	3367	7	to	to	TO
13286	3367	8	taste	taste	VB
13286	3367	9	,	,	,
13286	3367	10	add	add	VB
13286	3367	11	carrots	carrot	NNS
13286	3367	12	thinly	thinly	RB
13286	3367	13	sliced	slice	VBN
13286	3367	14	,	,	,
13286	3367	15	cook	cook	VB
13286	3367	16	gently	gently	RB
13286	3367	17	for	for	IN
13286	3367	18	3	3	CD
13286	3367	19	hours	hour	NNS
13286	3367	20	,	,	,
13286	3367	21	stirring	stir	VBG
13286	3367	22	and	and	CC
13286	3367	23	skimming	skim	VBG
13286	3367	24	occasionally	occasionally	RB
13286	3367	25	.	.	.
13286	3368	1	When	when	WRB
13286	3368	2	done	do	VBN
13286	3368	3	place	place	NN
13286	3368	4	on	on	IN
13286	3368	5	hot	hot	JJ
13286	3368	6	dish	dish	NN
13286	3368	7	,	,	,
13286	3368	8	strain	strain	VB
13286	3368	9	sauce	sauce	NN
13286	3368	10	over	over	RP
13286	3368	11	,	,	,
13286	3368	12	and	and	CC
13286	3368	13	garnish	garnish	VB
13286	3368	14	with	with	IN
13286	3368	15	groups	group	NNS
13286	3368	16	of	of	IN
13286	3368	17	onions	onion	NNS
13286	3368	18	and	and	CC
13286	3368	19	carrots	carrot	NNS
13286	3368	20	.	.	.
13286	3369	1	June	June	NNP
13286	3369	2	22	22	CD
13286	3369	3	_	_	NNP
13286	3369	4	*	*	NFP
13286	3369	5	Tournedos	Tournedos	NNP
13286	3369	6	of	of	IN
13286	3369	7	Beef	Beef	NNP
13286	3369	8	with	with	IN
13286	3369	9	Olives	Olives	NNPS
13286	3369	10	Braised	Braised	NNP
13286	3369	11	Lettuce	Lettuce	NNP
13286	3369	12	Baked	Baked	NNP
13286	3369	13	Potatoes	Potatoes	NNPS
13286	3369	14	Alligator	Alligator	NNP
13286	3369	15	Pear	Pear	NNP
13286	3369	16	Salad	Salad	NNP
13286	3369	17	Strawberry	Strawberry	NNP
13286	3369	18	Ice	Ice	NNP
13286	3369	19	Cream	Cream	NNP
13286	3369	20	Coffee	Coffee	NNP
13286	3369	21	_	_	NNP
13286	3369	22	_	_	NNP
13286	3369	23	*	*	NFP
13286	3369	24	Tournedos	Tournedos	NNP
13286	3369	25	of	of	IN
13286	3369	26	Beef	Beef	NNP
13286	3369	27	with	with	IN
13286	3369	28	Olives_--2	olives_--2	CD
13286	3369	29	pounds	pound	NNS
13286	3369	30	fillet	fillet	NNP
13286	3369	31	beef	beef	NN
13286	3369	32	,	,	,
13286	3369	33	8	8	CD
13286	3369	34	croutons	crouton	NNS
13286	3369	35	fried	fry	VBN
13286	3369	36	bread	bread	NN
13286	3369	37	,	,	,
13286	3369	38	2	2	CD
13286	3369	39	tomatoes	tomato	NNS
13286	3369	40	,	,	,
13286	3369	41	white	white	JJ
13286	3369	42	sauce	sauce	NN
13286	3369	43	,	,	,
13286	3369	44	olives	olive	NNS
13286	3369	45	,	,	,
13286	3369	46	straw	straw	NN
13286	3369	47	potatoes	potato	NNS
13286	3369	48	,	,	,
13286	3369	49	4	4	CD
13286	3369	50	tablespoons	tablespoon	NNS
13286	3369	51	Crisco	Crisco	NNP
13286	3369	52	,	,	,
13286	3369	53	and	and	CC
13286	3369	54	seasoning	seasoning	NN
13286	3369	55	.	.	.
13286	3370	1	Cut	Cut	NNP
13286	3370	2	fillet	fillet	NN
13286	3370	3	in	in	IN
13286	3370	4	slices	slice	NNS
13286	3370	5	1	1	CD
13286	3370	6	inch	inch	NN
13286	3370	7	thick	thick	JJ
13286	3370	8	,	,	,
13286	3370	9	trim	trim	VBP
13286	3370	10	into	into	IN
13286	3370	11	small	small	JJ
13286	3370	12	rounds	round	NNS
13286	3370	13	with	with	IN
13286	3370	14	cutter	cutter	NN
13286	3370	15	.	.	.
13286	3371	1	Melt	Melt	NNP
13286	3371	2	Crisco	Crisco	NNP
13286	3371	3	in	in	IN
13286	3371	4	saute	saute	NNP
13286	3371	5	pan	pan	NNP
13286	3371	6	,	,	,
13286	3371	7	fry	fry	NNP
13286	3371	8	tournedos	tournedos	NNP
13286	3371	9	quickly	quickly	RB
13286	3371	10	and	and	CC
13286	3371	11	brown	brown	NNP
13286	3371	12	nicely	nicely	RB
13286	3371	13	,	,	,
13286	3371	14	season	season	NN
13286	3371	15	with	with	IN
13286	3371	16	pepper	pepper	NN
13286	3371	17	and	and	CC
13286	3371	18	salt	salt	NN
13286	3371	19	,	,	,
13286	3371	20	and	and	CC
13286	3371	21	dress	dress	VB
13286	3371	22	each	each	DT
13286	3371	23	on	on	IN
13286	3371	24	round	round	JJ
13286	3371	25	crouton	crouton	NNP
13286	3371	26	of	of	IN
13286	3371	27	bread	bread	NN
13286	3371	28	,	,	,
13286	3371	29	cut	cut	VBD
13286	3371	30	same	same	JJ
13286	3371	31	size	size	NN
13286	3371	32	as	as	IN
13286	3371	33	fillet	fillet	NN
13286	3371	34	,	,	,
13286	3371	35	and	and	CC
13286	3371	36	fried	fry	VBN
13286	3371	37	.	.	.
13286	3372	1	On	on	IN
13286	3372	2	this	this	DT
13286	3372	3	place	place	NN
13286	3372	4	thin	thin	JJ
13286	3372	5	slice	slice	NN
13286	3372	6	tomato	tomato	NN
13286	3372	7	that	that	WDT
13286	3372	8	has	have	VBZ
13286	3372	9	been	be	VBN
13286	3372	10	slightly	slightly	RB
13286	3372	11	cooked	cook	VBN
13286	3372	12	in	in	IN
13286	3372	13	Crisco	Crisco	NNP
13286	3372	14	;	;	:
13286	3372	15	in	in	IN
13286	3372	16	center	center	NN
13286	3372	17	of	of	IN
13286	3372	18	tomato	tomato	NNP
13286	3372	19	place	place	NN
13286	3372	20	a	a	DT
13286	3372	21	teaspoon	teaspoon	NN
13286	3372	22	white	white	JJ
13286	3372	23	sauce	sauce	NN
13286	3372	24	;	;	:
13286	3372	25	on	on	IN
13286	3372	26	that	that	DT
13286	3372	27	,	,	,
13286	3372	28	again	again	RB
13286	3372	29	,	,	,
13286	3372	30	arrange	arrange	NN
13286	3372	31	olives	olive	NNS
13286	3372	32	.	.	.
13286	3373	1	Cut	cut	NN
13286	3373	2	potatoes	potato	NNS
13286	3373	3	in	in	IN
13286	3373	4	strips	strip	NNS
13286	3373	5	,	,	,
13286	3373	6	and	and	CC
13286	3373	7	fry	fry	VB
13286	3373	8	them	-PRON-	PRP
13286	3373	9	golden	golden	JJ
13286	3373	10	brown	brown	NNP
13286	3373	11	in	in	IN
13286	3373	12	hot	hot	JJ
13286	3373	13	Crisco	Crisco	NNP
13286	3373	14	;	;	:
13286	3373	15	arrange	arrange	VB
13286	3373	16	these	these	DT
13286	3373	17	round	round	JJ
13286	3373	18	tournedos	tournedo	NNS
13286	3373	19	,	,	,
13286	3373	20	and	and	CC
13286	3373	21	serve	serve	VB
13286	3373	22	hot	hot	JJ
13286	3373	23	.	.	.
13286	3374	1	June	June	NNP
13286	3374	2	23	23	CD
13286	3374	3	_	_	NNP
13286	3374	4	Soup	Soup	NNP
13286	3374	5	with	with	IN
13286	3374	6	Marrow	Marrow	NNP
13286	3374	7	Balls	Balls	NNPS
13286	3374	8	Sweetbread	sweetbread	IN
13286	3374	9	Patties	pattie	VBZ
13286	3374	10	Green	Green	NNP
13286	3374	11	Peas	Peas	NNP
13286	3374	12	Saratoga	Saratoga	NNP
13286	3374	13	Chips	chip	NNS
13286	3374	14	Beet	Beet	NNP
13286	3374	15	Salad	salad	NN
13286	3374	16	*	*	NFP
13286	3374	17	Raspberry	Raspberry	NNP
13286	3374	18	Batter	Batter	NNP
13286	3374	19	Pudding	Pudding	NNP
13286	3374	20	Coffee	Coffee	NNP
13286	3374	21	_	_	NNP
13286	3374	22	_	_	NNP
13286	3374	23	*	*	NFP
13286	3374	24	Raspberry	Raspberry	NNP
13286	3374	25	Batter	Batter	NNP
13286	3374	26	Pudding_--1	pudding_--1	XX
13286	3374	27	pint	pint	VB
13286	3374	28	milk	milk	NN
13286	3374	29	,	,	,
13286	3374	30	2	2	CD
13286	3374	31	eggs	egg	NNS
13286	3374	32	,	,	,
13286	3374	33	4	4	CD
13286	3374	34	tablespoons	tablespoon	NNS
13286	3374	35	flour	flour	NN
13286	3374	36	,	,	,
13286	3374	37	salt	salt	NN
13286	3374	38	,	,	,
13286	3374	39	and	and	CC
13286	3374	40	melted	melt	VBD
13286	3374	41	Crisco	Crisco	NNP
13286	3374	42	.	.	.
13286	3375	1	Put	put	VB
13286	3375	2	flour	flour	NN
13286	3375	3	and	and	CC
13286	3375	4	good	good	JJ
13286	3375	5	pinch	pinch	NN
13286	3375	6	of	of	IN
13286	3375	7	salt	salt	NN
13286	3375	8	into	into	IN
13286	3375	9	a	a	DT
13286	3375	10	basin	basin	NN
13286	3375	11	,	,	,
13286	3375	12	make	make	VB
13286	3375	13	a	a	DT
13286	3375	14	well	well	NN
13286	3375	15	in	in	IN
13286	3375	16	center	center	NN
13286	3375	17	,	,	,
13286	3375	18	break	break	VB
13286	3375	19	in	in	IN
13286	3375	20	eggs	egg	NNS
13286	3375	21	,	,	,
13286	3375	22	stir	stir	VB
13286	3375	23	,	,	,
13286	3375	24	gradually	gradually	RB
13286	3375	25	mixing	mix	VBG
13286	3375	26	in	in	IN
13286	3375	27	flour	flour	NN
13286	3375	28	from	from	IN
13286	3375	29	sides	side	NNS
13286	3375	30	,	,	,
13286	3375	31	and	and	CC
13286	3375	32	add	add	VB
13286	3375	33	milk	milk	NN
13286	3375	34	by	by	IN
13286	3375	35	degrees	degree	NNS
13286	3375	36	until	until	IN
13286	3375	37	a	a	DT
13286	3375	38	thick	thick	JJ
13286	3375	39	,	,	,
13286	3375	40	smooth	smooth	JJ
13286	3375	41	batter	batter	NN
13286	3375	42	is	be	VBZ
13286	3375	43	formed	form	VBN
13286	3375	44	.	.	.
13286	3376	1	Now	now	RB
13286	3376	2	beat	beat	VB
13286	3376	3	well	well	RB
13286	3376	4	10	10	CD
13286	3376	5	minutes	minute	NNS
13286	3376	6	,	,	,
13286	3376	7	add	add	VB
13286	3376	8	remainder	remainder	NN
13286	3376	9	of	of	IN
13286	3376	10	milk	milk	NN
13286	3376	11	;	;	:
13286	3376	12	cover	cover	NN
13286	3376	13	,	,	,
13286	3376	14	and	and	CC
13286	3376	15	let	let	VB
13286	3376	16	stand	stand	VB
13286	3376	17	for	for	IN
13286	3376	18	at	at	RB
13286	3376	19	least	least	JJS
13286	3376	20	1	1	CD
13286	3376	21	hour	hour	NN
13286	3376	22	.	.	.
13286	3377	1	When	when	WRB
13286	3377	2	ready	ready	JJ
13286	3377	3	to	to	TO
13286	3377	4	use	use	VB
13286	3377	5	,	,	,
13286	3377	6	put	put	VB
13286	3377	7	1	1	CD
13286	3377	8	tablespoon	tablespoon	NN
13286	3377	9	melted	melt	VBN
13286	3377	10	Crisco	Crisco	NNP
13286	3377	11	into	into	IN
13286	3377	12	pudding	pudding	JJ
13286	3377	13	dish	dish	NN
13286	3377	14	,	,	,
13286	3377	15	and	and	CC
13286	3377	16	while	while	IN
13286	3377	17	it	-PRON-	PRP
13286	3377	18	is	be	VBZ
13286	3377	19	heating	heat	VBG
13286	3377	20	give	give	VBP
13286	3377	21	batter	batter	NN
13286	3377	22	another	another	DT
13286	3377	23	good	good	JJ
13286	3377	24	beating	beating	NN
13286	3377	25	.	.	.
13286	3378	1	Pour	pour	VB
13286	3378	2	into	into	IN
13286	3378	3	dish	dish	NN
13286	3378	4	,	,	,
13286	3378	5	and	and	CC
13286	3378	6	bake	bake	VB
13286	3378	7	in	in	IN
13286	3378	8	quick	quick	JJ
13286	3378	9	oven	oven	NN
13286	3378	10	for	for	IN
13286	3378	11	35	35	CD
13286	3378	12	minutes	minute	NNS
13286	3378	13	.	.	.
13286	3379	1	Serve	serve	VB
13286	3379	2	with	with	IN
13286	3379	3	raspberries	raspberry	NNS
13286	3379	4	and	and	CC
13286	3379	5	sugar	sugar	NN
13286	3379	6	.	.	.
13286	3380	1	June	June	NNP
13286	3380	2	24	24	CD
13286	3380	3	_	_	NNP
13286	3380	4	Puree	Puree	NNP
13286	3380	5	of	of	IN
13286	3380	6	Peas	Peas	NNP
13286	3380	7	Baked	Baked	NNP
13286	3380	8	Red	Red	NNP
13286	3380	9	Snapper	Snapper	NNP
13286	3380	10	,	,	,
13286	3380	11	Tomato	Tomato	NNP
13286	3380	12	Sauce	Sauce	NNP
13286	3380	13	Riced	rice	VBD
13286	3380	14	Potatoes	Potatoes	NNP
13286	3380	15	Buttered	Buttered	NNP
13286	3380	16	Beets	Beets	NNPS
13286	3380	17	Cabbage	Cabbage	NNP
13286	3380	18	Salad	Salad	NNP
13286	3380	19	*	*	NFP
13286	3380	20	Cup	Cup	NNP
13286	3380	21	Puddings	Puddings	NNPS
13286	3380	22	Coffee	Coffee	NNP
13286	3380	23	_	_	NNP
13286	3380	24	_	_	NNP
13286	3380	25	*	*	NFP
13286	3380	26	Cup	Cup	NNP
13286	3380	27	Puddings_--These	Puddings_--These	NNP
13286	3380	28	should	should	MD
13286	3380	29	be	be	VB
13286	3380	30	baked	bake	VBN
13286	3380	31	in	in	IN
13286	3380	32	little	little	JJ
13286	3380	33	cups	cup	NNS
13286	3380	34	or	or	CC
13286	3380	35	molds	mold	NNS
13286	3380	36	.	.	.
13286	3381	1	For	for	IN
13286	3381	2	1	1	CD
13286	3381	3	pudding	pudding	NN
13286	3381	4	,	,	,
13286	3381	5	take	take	VB
13286	3381	6	1	1	CD
13286	3381	7	tablespoon	tablespoon	NN
13286	3381	8	of	of	IN
13286	3381	9	following	follow	VBG
13286	3381	10	ingredients	ingredient	NNS
13286	3381	11	:	:	:
13286	3381	12	flour	flour	NN
13286	3381	13	,	,	,
13286	3381	14	Crisco	Crisco	NNP
13286	3381	15	,	,	,
13286	3381	16	milk	milk	NN
13286	3381	17	,	,	,
13286	3381	18	currants	currant	NNS
13286	3381	19	,	,	,
13286	3381	20	sugar	sugar	NN
13286	3381	21	.	.	.
13286	3382	1	For	for	IN
13286	3382	2	3	3	CD
13286	3382	3	puddings	pudding	NNS
13286	3382	4	use	use	VB
13286	3382	5	treble	treble	JJ
13286	3382	6	quantities	quantity	NNS
13286	3382	7	.	.	.
13286	3383	1	Put	put	VB
13286	3383	2	flour	flour	NN
13286	3383	3	into	into	IN
13286	3383	4	a	a	DT
13286	3383	5	basin	basin	NN
13286	3383	6	with	with	IN
13286	3383	7	a	a	DT
13286	3383	8	pinch	pinch	NN
13286	3383	9	of	of	IN
13286	3383	10	salt	salt	NN
13286	3383	11	,	,	,
13286	3383	12	together	together	RB
13286	3383	13	with	with	IN
13286	3383	14	currants	currant	NNS
13286	3383	15	and	and	CC
13286	3383	16	sugar	sugar	NN
13286	3383	17	;	;	:
13286	3383	18	melt	melt	NNP
13286	3383	19	Crisco	Crisco	NNP
13286	3383	20	to	to	TO
13286	3383	21	pour	pour	VB
13286	3383	22	in	in	RP
13286	3383	23	,	,	,
13286	3383	24	add	add	VB
13286	3383	25	milk	milk	NN
13286	3383	26	,	,	,
13286	3383	27	and	and	CC
13286	3383	28	mix	mix	VB
13286	3383	29	well	well	RB
13286	3383	30	together	together	RB
13286	3383	31	.	.	.
13286	3384	1	Put	put	VB
13286	3384	2	into	into	IN
13286	3384	3	Criscoed	Criscoed	NNP
13286	3384	4	cups	cup	NNS
13286	3384	5	and	and	CC
13286	3384	6	bake	bake	NN
13286	3384	7	in	in	RP
13286	3384	8	a	a	DT
13286	3384	9	moderate	moderate	JJ
13286	3384	10	oven	oven	NN
13286	3384	11	for	for	IN
13286	3384	12	a	a	DT
13286	3384	13	1/4	1/4	CD
13286	3384	14	of	of	IN
13286	3384	15	an	an	DT
13286	3384	16	hour	hour	NN
13286	3384	17	.	.	.
13286	3385	1	Tops	top	NNS
13286	3385	2	should	should	MD
13286	3385	3	be	be	VB
13286	3385	4	nicely	nicely	RB
13286	3385	5	browned	brown	VBN
13286	3385	6	when	when	WRB
13286	3385	7	done	do	VBN
13286	3385	8	.	.	.
13286	3386	1	These	these	DT
13286	3386	2	puddings	pudding	NNS
13286	3386	3	are	be	VBP
13286	3386	4	nice	nice	JJ
13286	3386	5	either	either	CC
13286	3386	6	hot	hot	JJ
13286	3386	7	or	or	CC
13286	3386	8	cold	cold	JJ
13286	3386	9	.	.	.
13286	3387	1	June	June	NNP
13286	3387	2	25	25	CD
13286	3387	3	_	_	NNP
13286	3387	4	Soup	Soup	NNP
13286	3387	5	with	with	IN
13286	3387	6	Bread	Bread	NNP
13286	3387	7	Balls	Balls	NNP
13286	3387	8	Fried	Fried	NNP
13286	3387	9	Spring	Spring	NNP
13286	3387	10	Chicken	Chicken	NNP
13286	3387	11	,	,	,
13286	3387	12	Milk	milk	NN
13286	3387	13	Gravy	Gravy	NNP
13286	3387	14	New	New	NNP
13286	3387	15	Potatoes	Potatoes	NNP
13286	3387	16	Asparagus	Asparagus	NNP
13286	3387	17	Tomato	Tomato	NNP
13286	3387	18	Mayonnaise	Mayonnaise	NNP
13286	3387	19	*	*	NFP
13286	3387	20	Rhubarb	Rhubarb	NNP
13286	3387	21	Fanchonettes	Fanchonettes	NNPS
13286	3387	22	Coffee	Coffee	NNP
13286	3387	23	_	_	NNP
13286	3387	24	_	_	NNP
13286	3387	25	*	*	NFP
13286	3387	26	Rhubarb	Rhubarb	NNP
13286	3387	27	Fanchonettes_--2	Fanchonettes_--2	NNP
13286	3387	28	pounds	pound	NNS
13286	3387	29	rhubarb	rhubarb	VBP
13286	3387	30	,	,	,
13286	3387	31	1	1	CD
13286	3387	32	cup	cup	NN
13286	3387	33	sugar	sugar	NN
13286	3387	34	,	,	,
13286	3387	35	1/2	1/2	CD
13286	3387	36	cup	cup	NN
13286	3387	37	strained	strained	JJ
13286	3387	38	orange	orange	NNP
13286	3387	39	juice	juice	NN
13286	3387	40	,	,	,
13286	3387	41	1	1	CD
13286	3387	42	tablespoon	tablespoon	NN
13286	3387	43	powdered	powder	VBN
13286	3387	44	gelatine	gelatine	NN
13286	3387	45	,	,	,
13286	3387	46	1	1	CD
13286	3387	47	piece	piece	NN
13286	3387	48	orange	orange	NN
13286	3387	49	peel	peel	NN
13286	3387	50	,	,	,
13286	3387	51	1	1	CD
13286	3387	52	cup	cup	NN
13286	3387	53	cream	cream	NN
13286	3387	54	,	,	,
13286	3387	55	whipped	whip	VBN
13286	3387	56	,	,	,
13286	3387	57	flavored	flavor	VBN
13286	3387	58	and	and	CC
13286	3387	59	sweetened	sweeten	VBN
13286	3387	60	,	,	,
13286	3387	61	number	number	NN
13286	3387	62	of	of	IN
13286	3387	63	individual	individual	JJ
13286	3387	64	pastry	pastry	NN
13286	3387	65	shells	shell	NNS
13286	3387	66	.	.	.
13286	3388	1	Cut	cut	VB
13286	3388	2	rhubarb	rhubarb	VB
13286	3388	3	into	into	IN
13286	3388	4	inch	inch	NN
13286	3388	5	pieces	piece	NNS
13286	3388	6	.	.	.
13286	3389	1	Hot	hot	JJ
13286	3389	2	house	house	NN
13286	3389	3	variety	variety	NN
13286	3389	4	needs	need	VBZ
13286	3389	5	no	no	DT
13286	3389	6	peeling	peeling	NN
13286	3389	7	.	.	.
13286	3390	1	Place	place	NN
13286	3390	2	in	in	IN
13286	3390	3	baking	baking	NN
13286	3390	4	dish	dish	NN
13286	3390	5	in	in	IN
13286	3390	6	layers	layer	NNS
13286	3390	7	,	,	,
13286	3390	8	sprinkling	sprinkle	VBG
13286	3390	9	sugar	sugar	NN
13286	3390	10	between	between	IN
13286	3390	11	layers	layer	NNS
13286	3390	12	.	.	.
13286	3391	1	Add	add	NN
13286	3391	2	2	2	CD
13286	3391	3	tablespoons	tablespoon	NNS
13286	3391	4	water	water	NN
13286	3391	5	,	,	,
13286	3391	6	1	1	CD
13286	3391	7	tablespoon	tablespoon	NN
13286	3391	8	Crisco	Crisco	NNP
13286	3391	9	,	,	,
13286	3391	10	and	and	CC
13286	3391	11	a	a	DT
13286	3391	12	few	few	JJ
13286	3391	13	thin	thin	JJ
13286	3391	14	strips	strip	NNS
13286	3391	15	orange	orange	VBP
13286	3391	16	peel	peel	NN
13286	3391	17	,	,	,
13286	3391	18	place	place	NN
13286	3391	19	in	in	IN
13286	3391	20	moderate	moderate	JJ
13286	3391	21	oven	oven	NN
13286	3391	22	,	,	,
13286	3391	23	cover	cover	VB
13286	3391	24	and	and	CC
13286	3391	25	bake	bake	VB
13286	3391	26	1	1	CD
13286	3391	27	hour	hour	NN
13286	3391	28	.	.	.
13286	3392	1	Dissolve	dissolve	JJ
13286	3392	2	gelatine	gelatine	NN
13286	3392	3	in	in	IN
13286	3392	4	orange	orange	NNP
13286	3392	5	juice	juice	NNP
13286	3392	6	and	and	CC
13286	3392	7	when	when	WRB
13286	3392	8	rhubarb	rhubarb	NNP
13286	3392	9	is	be	VBZ
13286	3392	10	cooked	cook	VBN
13286	3392	11	remove	remove	VB
13286	3392	12	it	-PRON-	PRP
13286	3392	13	from	from	IN
13286	3392	14	oven	oven	NN
13286	3392	15	and	and	CC
13286	3392	16	add	add	VB
13286	3392	17	this	this	DT
13286	3392	18	mixture	mixture	NN
13286	3392	19	to	to	IN
13286	3392	20	it	-PRON-	PRP
13286	3392	21	.	.	.
13286	3393	1	Let	let	VB
13286	3393	2	it	-PRON-	PRP
13286	3393	3	get	get	VB
13286	3393	4	cold	cold	JJ
13286	3393	5	.	.	.
13286	3394	1	When	when	WRB
13286	3394	2	ready	ready	JJ
13286	3394	3	to	to	TO
13286	3394	4	serve	serve	VB
13286	3394	5	fill	fill	NN
13286	3394	6	shells	shell	NNS
13286	3394	7	with	with	IN
13286	3394	8	rhubarb	rhubarb	JJ
13286	3394	9	mixture	mixture	NN
13286	3394	10	,	,	,
13286	3394	11	heap	heap	VB
13286	3394	12	with	with	IN
13286	3394	13	whipped	whip	VBN
13286	3394	14	cream	cream	NN
13286	3394	15	and	and	CC
13286	3394	16	decorate	decorate	VB
13286	3394	17	with	with	IN
13286	3394	18	crystallized	crystallized	JJ
13286	3394	19	orange	orange	NN
13286	3394	20	peel	peel	NN
13286	3394	21	.	.	.
13286	3395	1	June	June	NNP
13286	3395	2	26	26	CD
13286	3395	3	_	_	NNP
13286	3395	4	*	*	NFP
13286	3395	5	Curried	Curried	NNP
13286	3395	6	Chicken	Chicken	NNP
13286	3395	7	New	New	NNP
13286	3395	8	Green	Green	NNP
13286	3395	9	Peas	Peas	NNP
13286	3395	10	Young	Young	NNP
13286	3395	11	Carrots	carrot	VBZ
13286	3395	12	Macedoine	Macedoine	NNP
13286	3395	13	Salad	Salad	NNP
13286	3395	14	Boiled	Boiled	NNP
13286	3395	15	Custard	Custard	NNP
13286	3395	16	with	with	IN
13286	3395	17	Snow	Snow	NNP
13286	3395	18	Eggs	Eggs	NNP
13286	3395	19	Coffee	Coffee	NNP
13286	3395	20	_	_	NNP
13286	3395	21	_	_	NNP
13286	3395	22	*	*	NFP
13286	3395	23	Curried	Curried	NNP
13286	3395	24	Chicken_--Clean	Chicken_--Clean	NNP
13286	3395	25	and	and	CC
13286	3395	26	dress	dress	VB
13286	3395	27	a	a	DT
13286	3395	28	3-pound	3-pound	CD
13286	3395	29	chicken	chicken	NN
13286	3395	30	and	and	CC
13286	3395	31	cut	cut	VBN
13286	3395	32	in	in	IN
13286	3395	33	pieces	piece	NNS
13286	3395	34	for	for	IN
13286	3395	35	serving	serve	VBG
13286	3395	36	.	.	.
13286	3396	1	Put	put	VB
13286	3396	2	1/3	1/3	CD
13286	3396	3	cup	cup	NN
13286	3396	4	Crisco	Crisco	NNP
13286	3396	5	in	in	IN
13286	3396	6	a	a	DT
13286	3396	7	hot	hot	JJ
13286	3396	8	frying	frying	NN
13286	3396	9	pan	pan	NN
13286	3396	10	,	,	,
13286	3396	11	add	add	VB
13286	3396	12	chicken	chicken	NN
13286	3396	13	,	,	,
13286	3396	14	and	and	CC
13286	3396	15	cook	cook	VB
13286	3396	16	10	10	CD
13286	3396	17	minutes	minute	NNS
13286	3396	18	,	,	,
13286	3396	19	tightly	tightly	RB
13286	3396	20	covered	cover	VBN
13286	3396	21	.	.	.
13286	3397	1	Then	then	RB
13286	3397	2	add	add	VB
13286	3397	3	liver	liver	NN
13286	3397	4	and	and	CC
13286	3397	5	gizzard	gizzard	NN
13286	3397	6	,	,	,
13286	3397	7	and	and	CC
13286	3397	8	continue	continue	VB
13286	3397	9	cooking	cook	VBG
13286	3397	10	for	for	IN
13286	3397	11	10	10	CD
13286	3397	12	minutes	minute	NNS
13286	3397	13	longer	long	RBR
13286	3397	14	.	.	.
13286	3398	1	Cut	cut	NN
13286	3398	2	2	2	CD
13286	3398	3	medium	medium	JJ
13286	3398	4	-	-	HYPH
13286	3398	5	sized	sized	JJ
13286	3398	6	onions	onion	NNS
13286	3398	7	in	in	IN
13286	3398	8	thin	thin	JJ
13286	3398	9	slices	slice	NNS
13286	3398	10	,	,	,
13286	3398	11	and	and	CC
13286	3398	12	add	add	VB
13286	3398	13	to	to	TO
13286	3398	14	chicken	chicken	VB
13286	3398	15	with	with	IN
13286	3398	16	2	2	CD
13286	3398	17	teaspoons	teaspoon	NNS
13286	3398	18	salt	salt	NN
13286	3398	19	and	and	CC
13286	3398	20	1	1	CD
13286	3398	21	tablespoon	tablespoon	NN
13286	3398	22	curry	curry	NN
13286	3398	23	powder	powder	NN
13286	3398	24	.	.	.
13286	3399	1	Add	add	VB
13286	3399	2	sufficient	sufficient	JJ
13286	3399	3	boiling	boiling	NN
13286	3399	4	water	water	NN
13286	3399	5	to	to	TO
13286	3399	6	cover	cover	VB
13286	3399	7	,	,	,
13286	3399	8	and	and	CC
13286	3399	9	simmer	simmer	NN
13286	3399	10	until	until	IN
13286	3399	11	chicken	chicken	NN
13286	3399	12	is	be	VBZ
13286	3399	13	tender	tender	JJ
13286	3399	14	.	.	.
13286	3400	1	Remove	remove	VB
13286	3400	2	chicken	chicken	NN
13286	3400	3	,	,	,
13286	3400	4	strain	strain	VBP
13286	3400	5	liquor	liquor	NN
13286	3400	6	,	,	,
13286	3400	7	and	and	CC
13286	3400	8	thicken	thicken	VB
13286	3400	9	it	-PRON-	PRP
13286	3400	10	with	with	IN
13286	3400	11	a	a	DT
13286	3400	12	roux	roux	NN
13286	3400	13	of	of	IN
13286	3400	14	flour	flour	NN
13286	3400	15	and	and	CC
13286	3400	16	water	water	NN
13286	3400	17	.	.	.
13286	3401	1	Make	make	VB
13286	3401	2	border	border	NN
13286	3401	3	of	of	IN
13286	3401	4	boiled	boil	VBN
13286	3401	5	rice	rice	NN
13286	3401	6	around	around	IN
13286	3401	7	platter	platter	NN
13286	3401	8	or	or	CC
13286	3401	9	serving	serve	VBG
13286	3401	10	dish	dish	NN
13286	3401	11	,	,	,
13286	3401	12	arrange	arrange	NN
13286	3401	13	chicken	chicken	NN
13286	3401	14	in	in	IN
13286	3401	15	center	center	NN
13286	3401	16	,	,	,
13286	3401	17	and	and	CC
13286	3401	18	pour	pour	VB
13286	3401	19	curry	curry	NN
13286	3401	20	sauce	sauce	NN
13286	3401	21	over	over	IN
13286	3401	22	it	-PRON-	PRP
13286	3401	23	.	.	.
13286	3402	1	June	June	NNP
13286	3402	2	27	27	CD
13286	3402	3	_	_	NNP
13286	3402	4	Boiled	Boiled	NNP
13286	3402	5	Salmon	Salmon	NNP
13286	3402	6	,	,	,
13286	3402	7	Egg	Egg	NNP
13286	3402	8	Sauce	Sauce	NNP
13286	3402	9	Boiled	Boiled	NNP
13286	3402	10	Potatoes	Potatoes	NNP
13286	3402	11	Peas	Peas	NNP
13286	3402	12	Cucumber	Cucumber	NNP
13286	3402	13	Salad	Salad	NNP
13286	3402	14	*	*	NFP
13286	3402	15	Almond	Almond	NNP
13286	3402	16	Pudding	Pudding	NNP
13286	3402	17	Meringues	Meringues	NNPS
13286	3402	18	Coffee	Coffee	NNP
13286	3402	19	_	_	NNP
13286	3402	20	_	_	NNP
13286	3402	21	*	*	NFP
13286	3402	22	Almond	Almond	NNP
13286	3402	23	Pudding_--Beat	pudding_--beat	NN
13286	3402	24	separately	separately	RB
13286	3402	25	yolks	yolk	NNS
13286	3402	26	of	of	IN
13286	3402	27	2	2	CD
13286	3402	28	eggs	egg	NNS
13286	3402	29	and	and	CC
13286	3402	30	whites	white	NNS
13286	3402	31	of	of	IN
13286	3402	32	3	3	CD
13286	3402	33	,	,	,
13286	3402	34	and	and	CC
13286	3402	35	mix	mix	VB
13286	3402	36	to	to	IN
13286	3402	37	a	a	DT
13286	3402	38	cream	cream	NN
13286	3402	39	with	with	IN
13286	3402	40	4	4	CD
13286	3402	41	tablespoons	tablespoon	NNS
13286	3402	42	ground	ground	NN
13286	3402	43	almonds	almond	VBZ
13286	3402	44	,	,	,
13286	3402	45	4	4	CD
13286	3402	46	tablespoons	tablespoon	NNS
13286	3402	47	sugar	sugar	NN
13286	3402	48	,	,	,
13286	3402	49	and	and	CC
13286	3402	50	4	4	CD
13286	3402	51	tablespoons	tablespoon	NNS
13286	3402	52	Crisco	Crisco	NNP
13286	3402	53	.	.	.
13286	3403	1	Mix	mix	VB
13286	3403	2	in	in	IN
13286	3403	3	a	a	DT
13286	3403	4	wineglass	wineglass	NN
13286	3403	5	of	of	IN
13286	3403	6	sherry	sherry	NN
13286	3403	7	,	,	,
13286	3403	8	and	and	CC
13286	3403	9	pour	pour	VB
13286	3403	10	into	into	IN
13286	3403	11	a	a	DT
13286	3403	12	Criscoed	Criscoed	NNP
13286	3403	13	mold	mold	NN
13286	3403	14	ornamented	ornament	VBN
13286	3403	15	with	with	IN
13286	3403	16	nuts	nut	NNS
13286	3403	17	.	.	.
13286	3404	1	Bake	bake	VB
13286	3404	2	it	-PRON-	PRP
13286	3404	3	,	,	,
13286	3404	4	and	and	CC
13286	3404	5	serve	serve	VB
13286	3404	6	hot	hot	JJ
13286	3404	7	.	.	.
13286	3405	1	June	June	NNP
13286	3405	2	28	28	CD
13286	3405	3	_	_	NNP
13286	3405	4	Cream	Cream	NNP
13286	3405	5	of	of	IN
13286	3405	6	Lettuce	Lettuce	NNP
13286	3405	7	Soup	Soup	NNP
13286	3405	8	Bread	Bread	NNP
13286	3405	9	Sticks	Sticks	NNP
13286	3405	10	*	*	NFP
13286	3405	11	Halibut	Halibut	NNP
13286	3405	12	Ramekins	Ramekins	NNP
13286	3405	13	Baked	Baked	NNP
13286	3405	14	Potatoes	Potatoes	NNPS
13286	3405	15	Asparagus	Asparagus	NNP
13286	3405	16	Ginger	Ginger	NNP
13286	3405	17	Ice	Ice	NNP
13286	3405	18	Cream	Cream	NNP
13286	3405	19	Lady	Lady	NNP
13286	3405	20	Fingers	Fingers	NNPS
13286	3405	21	Coffee	Coffee	NNP
13286	3405	22	_	_	NNP
13286	3405	23	_	_	NNP
13286	3405	24	*	*	NFP
13286	3405	25	Halibut	Halibut	NNP
13286	3405	26	Ramekins_--Flake	Ramekins_--Flake	NNP
13286	3405	27	rather	rather	RB
13286	3405	28	finely	finely	RB
13286	3405	29	1	1	CD
13286	3405	30	-	-	SYM
13286	3405	31	1/2	1/2	CD
13286	3405	32	pounds	pound	NNS
13286	3405	33	cooked	cook	VBN
13286	3405	34	halibut	halibut	NNP
13286	3405	35	.	.	.
13286	3406	1	See	see	VB
13286	3406	2	that	that	IN
13286	3406	3	it	-PRON-	PRP
13286	3406	4	is	be	VBZ
13286	3406	5	free	free	JJ
13286	3406	6	from	from	IN
13286	3406	7	bones	bone	NNS
13286	3406	8	and	and	CC
13286	3406	9	skin	skin	NN
13286	3406	10	.	.	.
13286	3407	1	Have	have	VBP
13286	3407	2	ready	ready	JJ
13286	3407	3	1	1	CD
13286	3407	4	pint	pint	NN
13286	3407	5	seasoned	seasoned	JJ
13286	3407	6	white	white	JJ
13286	3407	7	sauce	sauce	NN
13286	3407	8	.	.	.
13286	3408	1	Crisco	Crisco	NNP
13286	3408	2	few	few	JJ
13286	3408	3	fireproof	fireproof	JJ
13286	3408	4	dishes	dish	NNS
13286	3408	5	.	.	.
13286	3409	1	Mix	mix	VB
13286	3409	2	halibut	halibut	NNP
13286	3409	3	with	with	IN
13286	3409	4	sauce	sauce	NN
13286	3409	5	,	,	,
13286	3409	6	season	season	NN
13286	3409	7	with	with	IN
13286	3409	8	salt	salt	NN
13286	3409	9	and	and	CC
13286	3409	10	pepper	pepper	NN
13286	3409	11	,	,	,
13286	3409	12	then	then	RB
13286	3409	13	fill	fill	VB
13286	3409	14	dishes	dish	NNS
13286	3409	15	with	with	IN
13286	3409	16	it	-PRON-	PRP
13286	3409	17	,	,	,
13286	3409	18	smooth	smooth	VB
13286	3409	19	over	over	IN
13286	3409	20	surface	surface	NN
13286	3409	21	with	with	IN
13286	3409	22	wetted	wet	VBN
13286	3409	23	knife	knife	NN
13286	3409	24	,	,	,
13286	3409	25	and	and	CC
13286	3409	26	cover	cover	VB
13286	3409	27	with	with	IN
13286	3409	28	thin	thin	JJ
13286	3409	29	layer	layer	NN
13286	3409	30	white	white	JJ
13286	3409	31	sauce	sauce	NN
13286	3409	32	.	.	.
13286	3410	1	Sprinkle	sprinkle	VB
13286	3410	2	top	top	NN
13286	3410	3	with	with	IN
13286	3410	4	mixture	mixture	NN
13286	3410	5	of	of	IN
13286	3410	6	breadcrumbs	breadcrumb	NNS
13286	3410	7	and	and	CC
13286	3410	8	grated	grate	VBN
13286	3410	9	cheese	cheese	NN
13286	3410	10	,	,	,
13286	3410	11	and	and	CC
13286	3410	12	place	place	VB
13286	3410	13	a	a	DT
13286	3410	14	few	few	JJ
13286	3410	15	tiny	tiny	JJ
13286	3410	16	bits	bit	NNS
13286	3410	17	Crisco	Crisco	NNP
13286	3410	18	here	here	RB
13286	3410	19	and	and	CC
13286	3410	20	there	there	RB
13286	3410	21	on	on	IN
13286	3410	22	surface	surface	NN
13286	3410	23	.	.	.
13286	3411	1	Bake	bake	VB
13286	3411	2	in	in	RP
13286	3411	3	fairly	fairly	RB
13286	3411	4	hot	hot	JJ
13286	3411	5	oven	oven	JJ
13286	3411	6	25	25	CD
13286	3411	7	minutes	minute	NNS
13286	3411	8	,	,	,
13286	3411	9	so	so	IN
13286	3411	10	as	as	IN
13286	3411	11	to	to	TO
13286	3411	12	get	get	VB
13286	3411	13	it	-PRON-	PRP
13286	3411	14	thoroughly	thoroughly	RB
13286	3411	15	heated	heat	VBN
13286	3411	16	and	and	CC
13286	3411	17	surface	surface	NN
13286	3411	18	browned	brown	VBN
13286	3411	19	.	.	.
13286	3412	1	Dish	dish	VB
13286	3412	2	up	up	RP
13286	3412	3	and	and	CC
13286	3412	4	serve	serve	VB
13286	3412	5	hot	hot	JJ
13286	3412	6	.	.	.
13286	3413	1	June	June	NNP
13286	3413	2	29	29	CD
13286	3413	3	_	_	NNP
13286	3413	4	*	*	NFP
13286	3413	5	Beef	Beef	NNP
13286	3413	6	Croquettes	Croquettes	NNP
13286	3413	7	,	,	,
13286	3413	8	Brown	Brown	NNP
13286	3413	9	Sauce	Sauce	NNP
13286	3413	10	Mashed	Mashed	NNP
13286	3413	11	Potatoes	Potatoes	NNP
13286	3413	12	Beets	Beets	NNPS
13286	3413	13	Fruit	Fruit	NNP
13286	3413	14	Salad	Salad	NNP
13286	3413	15	Cheese	Cheese	NNP
13286	3413	16	Crackers	Crackers	NNPS
13286	3413	17	Coffee	Coffee	NNP
13286	3413	18	_	_	NNP
13286	3413	19	_	_	NNP
13286	3413	20	*	*	NFP
13286	3413	21	Beef	Beef	NNP
13286	3413	22	Croquettes_--Melt	Croquettes_--Melt	VBD
13286	3413	23	2	2	CD
13286	3413	24	tablespoons	tablespoon	NNS
13286	3413	25	Crisco	Crisco	NNP
13286	3413	26	,	,	,
13286	3413	27	stir	stir	NN
13286	3413	28	in	in	IN
13286	3413	29	1	1	CD
13286	3413	30	tablespoon	tablespoon	NN
13286	3413	31	flour	flour	NN
13286	3413	32	,	,	,
13286	3413	33	gradually	gradually	RB
13286	3413	34	add	add	VB
13286	3413	35	1/2	1/2	CD
13286	3413	36	pint	pint	NN
13286	3413	37	milk	milk	NN
13286	3413	38	,	,	,
13286	3413	39	stir	stir	VBP
13286	3413	40	till	till	IN
13286	3413	41	it	-PRON-	PRP
13286	3413	42	boils	boil	VBZ
13286	3413	43	4	4	CD
13286	3413	44	minutes	minute	NNS
13286	3413	45	,	,	,
13286	3413	46	add	add	VB
13286	3413	47	salt	salt	NN
13286	3413	48	and	and	CC
13286	3413	49	pepper	pepper	NN
13286	3413	50	to	to	IN
13286	3413	51	taste	taste	NN
13286	3413	52	;	;	:
13286	3413	53	1/2	1/2	CD
13286	3413	54	pound	pound	NN
13286	3413	55	cold	cold	JJ
13286	3413	56	cooked	cook	VBN
13286	3413	57	chopped	chopped	JJ
13286	3413	58	beef	beef	NN
13286	3413	59	and	and	CC
13286	3413	60	4	4	CD
13286	3413	61	tablespoons	tablespoon	NNS
13286	3413	62	breadcrumbs	breadcrumb	NNS
13286	3413	63	.	.	.
13286	3414	1	Turn	turn	VB
13286	3414	2	out	out	RP
13286	3414	3	on	on	IN
13286	3414	4	plate	plate	NN
13286	3414	5	to	to	TO
13286	3414	6	cool	cool	VB
13286	3414	7	.	.	.
13286	3415	1	Divide	divide	VB
13286	3415	2	into	into	IN
13286	3415	3	8	8	CD
13286	3415	4	pieces	piece	NNS
13286	3415	5	,	,	,
13286	3415	6	flour	flour	VB
13286	3415	7	them	-PRON-	PRP
13286	3415	8	and	and	CC
13286	3415	9	make	make	VB
13286	3415	10	into	into	IN
13286	3415	11	neat	neat	JJ
13286	3415	12	croquettes	croquette	NNS
13286	3415	13	.	.	.
13286	3416	1	Egg	egg	NN
13286	3416	2	and	and	CC
13286	3416	3	breadcrumb	breadcrumb	VBD
13286	3416	4	them	-PRON-	PRP
13286	3416	5	.	.	.
13286	3417	1	Fry	fry	NN
13286	3417	2	till	till	IN
13286	3417	3	brown	brown	NNP
13286	3417	4	in	in	IN
13286	3417	5	hot	hot	JJ
13286	3417	6	Crisco	Crisco	NNP
13286	3417	7	.	.	.
13286	3418	1	Drain	drain	VB
13286	3418	2	and	and	CC
13286	3418	3	serve	serve	VB
13286	3418	4	hot	hot	JJ
13286	3418	5	with	with	IN
13286	3418	6	brown	brown	JJ
13286	3418	7	sauce	sauce	NN
13286	3418	8	.	.	.
13286	3419	1	June	June	NNP
13286	3419	2	30	30	CD
13286	3419	3	_	_	NNP
13286	3419	4	*	*	NFP
13286	3419	5	Breaded	Breaded	NNP
13286	3419	6	Veal	Veal	NNP
13286	3419	7	Cutlets	Cutlets	NNP
13286	3419	8	Potatoes	Potatoes	NNP
13286	3419	9	Egg	Egg	NNP
13286	3419	10	Plant	Plant	NNP
13286	3419	11	Cress	Cress	NNP
13286	3419	12	,	,	,
13286	3419	13	Whipped	Whipped	NNP
13286	3419	14	Cream	Cream	NNP
13286	3419	15	Dressing	Dressing	NNP
13286	3419	16	Cottage	Cottage	NNP
13286	3419	17	Pudding	pudding	NN
13286	3419	18	,	,	,
13286	3419	19	Strawberry	Strawberry	NNP
13286	3419	20	Sauce	Sauce	NNP
13286	3419	21	Coffee	Coffee	NNP
13286	3419	22	_	_	NNP
13286	3419	23	_	_	NNP
13286	3419	24	*	*	NFP
13286	3419	25	Breaded	Breaded	NNP
13286	3419	26	Veal	Veal	NNP
13286	3419	27	Cutlets_--1	cutlets_--1	NN
13286	3419	28	-	-	:
13286	3419	29	1/2	1/2	CD
13286	3419	30	pounds	pound	NNS
13286	3419	31	fillet	fillet	NN
13286	3419	32	or	or	CC
13286	3419	33	neck	neck	NN
13286	3419	34	of	of	IN
13286	3419	35	veal	veal	NN
13286	3419	36	,	,	,
13286	3419	37	Crisco	Crisco	NNP
13286	3419	38	for	for	IN
13286	3419	39	frying	frying	NN
13286	3419	40	,	,	,
13286	3419	41	1/2	1/2	CD
13286	3419	42	teaspoon	teaspoon	NN
13286	3419	43	chopped	chop	VBD
13286	3419	44	parsley	parsley	NN
13286	3419	45	,	,	,
13286	3419	46	1/4	1/4	CD
13286	3419	47	teaspoon	teaspoon	NN
13286	3419	48	grated	grate	VBD
13286	3419	49	lemon	lemon	NN
13286	3419	50	rind	rind	NN
13286	3419	51	,	,	,
13286	3419	52	salt	salt	NN
13286	3419	53	and	and	CC
13286	3419	54	pepper	pepper	NN
13286	3419	55	,	,	,
13286	3419	56	egg	egg	NN
13286	3419	57	and	and	CC
13286	3419	58	breadcrumbs	breadcrumb	NNS
13286	3419	59	.	.	.
13286	3420	1	Cut	cut	NN
13286	3420	2	meat	meat	NN
13286	3420	3	into	into	IN
13286	3420	4	thin	thin	JJ
13286	3420	5	slices	slice	NNS
13286	3420	6	,	,	,
13286	3420	7	which	which	WDT
13286	3420	8	afterwards	afterwards	RB
13286	3420	9	trim	trim	VBP
13286	3420	10	into	into	IN
13286	3420	11	neat	neat	JJ
13286	3420	12	fillets	fillet	NNS
13286	3420	13	.	.	.
13286	3421	1	Beat	beat	VB
13286	3421	2	egg	egg	NN
13286	3421	3	,	,	,
13286	3421	4	mix	mix	VB
13286	3421	5	with	with	IN
13286	3421	6	it	-PRON-	PRP
13286	3421	7	parsley	parsley	NNP
13286	3421	8	,	,	,
13286	3421	9	lemon	lemon	NN
13286	3421	10	rind	rind	NN
13286	3421	11	,	,	,
13286	3421	12	good	good	JJ
13286	3421	13	seasoning	seasoning	NN
13286	3421	14	of	of	IN
13286	3421	15	salt	salt	NN
13286	3421	16	and	and	CC
13286	3421	17	pepper	pepper	NN
13286	3421	18	.	.	.
13286	3422	1	Brush	brush	NN
13286	3422	2	cutlets	cutlet	VBZ
13286	3422	3	over	over	RP
13286	3422	4	with	with	IN
13286	3422	5	this	this	DT
13286	3422	6	preparation	preparation	NN
13286	3422	7	,	,	,
13286	3422	8	coat	coat	VB
13286	3422	9	them	-PRON-	PRP
13286	3422	10	carefully	carefully	RB
13286	3422	11	with	with	IN
13286	3422	12	breadcrumbs	breadcrumb	NNS
13286	3422	13	,	,	,
13286	3422	14	fry	fry	NNP
13286	3422	15	quickly	quickly	RB
13286	3422	16	and	and	CC
13286	3422	17	lightly	lightly	RB
13286	3422	18	in	in	IN
13286	3422	19	hot	hot	JJ
13286	3422	20	Crisco	Crisco	NNP
13286	3422	21	.	.	.
13286	3423	1	Serve	serve	VB
13286	3423	2	with	with	IN
13286	3423	3	either	either	CC
13286	3423	4	tomato	tomato	NN
13286	3423	5	or	or	CC
13286	3423	6	piquante	piquante	NN
13286	3423	7	sauce	sauce	NN
13286	3423	8	,	,	,
13286	3423	9	or	or	CC
13286	3423	10	,	,	,
13286	3423	11	when	when	WRB
13286	3423	12	gravy	gravy	NNP
13286	3423	13	is	be	VBZ
13286	3423	14	preferred	prefer	VBN
13286	3423	15	,	,	,
13286	3423	16	brown	brown	JJ
13286	3423	17	little	little	JJ
13286	3423	18	flour	flour	NN
13286	3423	19	in	in	IN
13286	3423	20	Crisco	Crisco	NNP
13286	3423	21	in	in	IN
13286	3423	22	frying	fry	VBG
13286	3423	23	pan	pan	NN
13286	3423	24	,	,	,
13286	3423	25	add	add	VB
13286	3423	26	little	little	JJ
13286	3423	27	salt	salt	NN
13286	3423	28	and	and	CC
13286	3423	29	pepper	pepper	NN
13286	3423	30	,	,	,
13286	3423	31	pour	pour	VBP
13286	3423	32	in	in	IN
13286	3423	33	1/4	1/4	CD
13286	3423	34	of	of	IN
13286	3423	35	a	a	DT
13286	3423	36	pint	pint	NN
13286	3423	37	of	of	IN
13286	3423	38	hot	hot	JJ
13286	3423	39	water	water	NN
13286	3423	40	,	,	,
13286	3423	41	boil	boil	VB
13286	3423	42	up	up	RP
13286	3423	43	,	,	,
13286	3423	44	and	and	CC
13286	3423	45	strain	strain	VB
13286	3423	46	.	.	.
13286	3424	1	July	July	NNP
13286	3424	2	1	1	CD
13286	3424	3	_	_	NNP
13286	3424	4	Boned	Boned	NNP
13286	3424	5	Chicken	Chicken	NNP
13286	3424	6	Stuffed	Stuffed	NNP
13286	3424	7	Pepper	Pepper	NNP
13286	3424	8	Salad	Salad	NNP
13286	3424	9	Sliced	Sliced	NNP
13286	3424	10	Tomatoes	Tomatoes	NNPS
13286	3424	11	White	White	NNP
13286	3424	12	and	and	CC
13286	3424	13	Brown	Brown	NNP
13286	3424	14	Bread	Bread	NNP
13286	3424	15	*	*	NFP
13286	3424	16	Ground	Ground	NNP
13286	3424	17	Rice	Rice	NNP
13286	3424	18	Pudding	Pudding	NNP
13286	3424	19	Coffee	Coffee	NNP
13286	3424	20	Jelly	Jelly	NNP
13286	3424	21	Fruit	Fruit	NNP
13286	3424	22	_	_	NNP
13286	3424	23	_	_	NNP
13286	3424	24	*	*	NFP
13286	3424	25	Ground	Ground	NNP
13286	3424	26	Rice	Rice	NNP
13286	3424	27	Pudding_--1/2	Pudding_--1/2	NNP
13286	3424	28	cup	cup	NN
13286	3424	29	ground	ground	NN
13286	3424	30	rice	rice	NN
13286	3424	31	,	,	,
13286	3424	32	3	3	CD
13286	3424	33	cups	cup	NNS
13286	3424	34	milk	milk	NN
13286	3424	35	,	,	,
13286	3424	36	3	3	CD
13286	3424	37	eggs	egg	NNS
13286	3424	38	,	,	,
13286	3424	39	4	4	CD
13286	3424	40	tablespoons	tablespoon	NNS
13286	3424	41	sugar	sugar	NN
13286	3424	42	,	,	,
13286	3424	43	rind	rind	NN
13286	3424	44	1/2	1/2	CD
13286	3424	45	lemon	lemon	NN
13286	3424	46	,	,	,
13286	3424	47	2	2	CD
13286	3424	48	tablespoons	tablespoon	NNS
13286	3424	49	Crisco	Crisco	NNP
13286	3424	50	,	,	,
13286	3424	51	1/4	1/4	CD
13286	3424	52	cup	cup	NN
13286	3424	53	Sultana	Sultana	NNP
13286	3424	54	raisins	raisin	VBZ
13286	3424	55	,	,	,
13286	3424	56	and	and	CC
13286	3424	57	brown	brown	JJ
13286	3424	58	breadcrumbs	breadcrumb	NNS
13286	3424	59	.	.	.
13286	3425	1	Boil	Boil	NNP
13286	3425	2	milk	milk	NN
13286	3425	3	slowly	slowly	RB
13286	3425	4	,	,	,
13286	3425	5	sprinkle	sprinkle	VBP
13286	3425	6	in	in	IN
13286	3425	7	ground	ground	NN
13286	3425	8	rice	rice	NN
13286	3425	9	,	,	,
13286	3425	10	boil	boil	VB
13286	3425	11	6	6	CD
13286	3425	12	minutes	minute	NNS
13286	3425	13	.	.	.
13286	3426	1	Remove	remove	VB
13286	3426	2	add	add	VB
13286	3426	3	sugar	sugar	NN
13286	3426	4	and	and	CC
13286	3426	5	Crisco	Crisco	NNP
13286	3426	6	.	.	.
13286	3427	1	Mix	mix	VB
13286	3427	2	well	well	RB
13286	3427	3	,	,	,
13286	3427	4	cool	cool	VB
13286	3427	5	a	a	DT
13286	3427	6	little	little	JJ
13286	3427	7	,	,	,
13286	3427	8	add	add	VB
13286	3427	9	eggs	egg	NNS
13286	3427	10	well	well	RB
13286	3427	11	beaten	beat	VBN
13286	3427	12	,	,	,
13286	3427	13	stir	stir	VB
13286	3427	14	and	and	CC
13286	3427	15	flavor	flavor	NN
13286	3427	16	with	with	IN
13286	3427	17	grated	grate	VBN
13286	3427	18	lemon	lemon	NN
13286	3427	19	rind	rind	NN
13286	3427	20	.	.	.
13286	3428	1	Crisco	Crisco	NNP
13286	3428	2	plain	plain	JJ
13286	3428	3	mold	mold	NN
13286	3428	4	,	,	,
13286	3428	5	dust	dust	NN
13286	3428	6	with	with	IN
13286	3428	7	toasted	toasted	JJ
13286	3428	8	breadcrumbs	breadcrumb	NNS
13286	3428	9	.	.	.
13286	3429	1	Pour	pour	VB
13286	3429	2	in	in	IN
13286	3429	3	pudding	pudding	NN
13286	3429	4	.	.	.
13286	3430	1	Bake	bake	NN
13286	3430	2	1	1	CD
13286	3430	3	hour	hour	NN
13286	3430	4	in	in	IN
13286	3430	5	moderate	moderate	JJ
13286	3430	6	oven	oven	NNP
13286	3430	7	.	.	.
13286	3431	1	Serve	serve	VB
13286	3431	2	with	with	IN
13286	3431	3	following	follow	VBG
13286	3431	4	sauce	sauce	NN
13286	3431	5	:	:	:
13286	3431	6	1	1	CD
13286	3431	7	small	small	JJ
13286	3431	8	lemon	lemon	NN
13286	3431	9	,	,	,
13286	3431	10	1	1	CD
13286	3431	11	cup	cup	NN
13286	3431	12	water	water	NN
13286	3431	13	,	,	,
13286	3431	14	1	1	CD
13286	3431	15	teaspoon	teaspoon	NN
13286	3431	16	cornstarch	cornstarch	NN
13286	3431	17	,	,	,
13286	3431	18	1	1	CD
13286	3431	19	tablespoon	tablespoon	NN
13286	3431	20	sugar	sugar	NN
13286	3431	21	,	,	,
13286	3431	22	and	and	CC
13286	3431	23	few	few	JJ
13286	3431	24	drops	drop	NNS
13286	3431	25	red	red	JJ
13286	3431	26	color	color	NN
13286	3431	27	.	.	.
13286	3432	1	Put	put	VB
13286	3432	2	cornstarch	cornstarch	NN
13286	3432	3	into	into	IN
13286	3432	4	pan	pan	NN
13286	3432	5	with	with	IN
13286	3432	6	lemon	lemon	NN
13286	3432	7	juice	juice	NN
13286	3432	8	,	,	,
13286	3432	9	add	add	VB
13286	3432	10	other	other	JJ
13286	3432	11	ingredients	ingredient	NNS
13286	3432	12	and	and	CC
13286	3432	13	bring	bring	VBP
13286	3432	14	to	to	TO
13286	3432	15	boil	boil	VB
13286	3432	16	.	.	.
13286	3433	1	July	July	NNP
13286	3433	2	2	2	CD
13286	3433	3	_	_	NNP
13286	3433	4	Spanish	Spanish	NNP
13286	3433	5	Veal	Veal	NNP
13286	3433	6	Balls	Balls	NNPS
13286	3433	7	Summer	Summer	NNP
13286	3433	8	Squash	Squash	NNP
13286	3433	9	Buttered	Buttered	NNP
13286	3433	10	Beets	Beets	NNPS
13286	3433	11	Lettuce	Lettuce	NNP
13286	3433	12	and	and	CC
13286	3433	13	Peppergrass	Peppergrass	NNP
13286	3433	14	Salad	Salad	NNP
13286	3433	15	*	*	NFP
13286	3433	16	Snow	Snow	NNP
13286	3433	17	Souffle	Souffle	NNP
13286	3433	18	Iced	Iced	NNP
13286	3433	19	Coffee	Coffee	NNP
13286	3433	20	_	_	NNP
13286	3433	21	_	_	NNP
13286	3433	22	*	*	NFP
13286	3433	23	Snow	Snow	NNP
13286	3433	24	Souffle_--Put	souffle_--put	NN
13286	3433	25	2	2	CD
13286	3433	26	tablespoons	tablespoon	NNS
13286	3433	27	Crisco	Crisco	NNP
13286	3433	28	and	and	CC
13286	3433	29	4	4	CD
13286	3433	30	tablespoons	tablespoon	NNS
13286	3433	31	potato	potato	NN
13286	3433	32	flour	flour	NN
13286	3433	33	in	in	IN
13286	3433	34	pan	pan	NNP
13286	3433	35	,	,	,
13286	3433	36	stir	stir	VB
13286	3433	37	well	well	RB
13286	3433	38	together	together	RB
13286	3433	39	,	,	,
13286	3433	40	add	add	VB
13286	3433	41	1/2	1/2	CD
13286	3433	42	cup	cup	NN
13286	3433	43	milk	milk	NN
13286	3433	44	,	,	,
13286	3433	45	pinch	pinch	VB
13286	3433	46	salt	salt	NN
13286	3433	47	,	,	,
13286	3433	48	and	and	CC
13286	3433	49	stir	stir	VB
13286	3433	50	till	till	IN
13286	3433	51	boiling	boil	VBG
13286	3433	52	.	.	.
13286	3434	1	Remove	remove	VB
13286	3434	2	from	from	IN
13286	3434	3	fire	fire	NN
13286	3434	4	,	,	,
13286	3434	5	add	add	VB
13286	3434	6	4	4	CD
13286	3434	7	tablespoons	tablespoon	NNS
13286	3434	8	sugar	sugar	NN
13286	3434	9	,	,	,
13286	3434	10	yolks	yolks	NNP
13286	3434	11	3	3	CD
13286	3434	12	eggs	egg	NNS
13286	3434	13	1	1	CD
13286	3434	14	by	by	IN
13286	3434	15	1	1	CD
13286	3434	16	,	,	,
13286	3434	17	1/2	1/2	CD
13286	3434	18	teaspoon	teaspoon	NN
13286	3434	19	orange	orange	NNP
13286	3434	20	flower	flower	NNP
13286	3434	21	water	water	NN
13286	3434	22	,	,	,
13286	3434	23	and	and	CC
13286	3434	24	fold	fold	VB
13286	3434	25	in	in	RP
13286	3434	26	stiffly	stiffly	NNP
13286	3434	27	beaten	beat	VBN
13286	3434	28	whites	white	NNS
13286	3434	29	of	of	IN
13286	3434	30	eggs	egg	NNS
13286	3434	31	.	.	.
13286	3435	1	Pour	pour	VB
13286	3435	2	into	into	IN
13286	3435	3	Criscoed	Criscoed	NNP
13286	3435	4	souffle	souffle	NN
13286	3435	5	mold	mold	NN
13286	3435	6	,	,	,
13286	3435	7	put	put	VBD
13286	3435	8	greased	greased	JJ
13286	3435	9	paper	paper	NN
13286	3435	10	round	round	NN
13286	3435	11	.	.	.
13286	3436	1	Bake	bake	VB
13286	3436	2	for	for	IN
13286	3436	3	20	20	CD
13286	3436	4	minutes	minute	NNS
13286	3436	5	in	in	IN
13286	3436	6	moderate	moderate	JJ
13286	3436	7	oven	oven	NN
13286	3436	8	.	.	.
13286	3437	1	Serve	serve	VB
13286	3437	2	at	at	IN
13286	3437	3	once	once	RB
13286	3437	4	.	.	.
13286	3438	1	July	July	NNP
13286	3438	2	3	3	CD
13286	3438	3	_	_	NNP
13286	3438	4	Roast	Roast	NNP
13286	3438	5	Lamb	Lamb	NNP
13286	3438	6	New	New	NNP
13286	3438	7	Potatoes	Potatoes	NNP
13286	3438	8	Green	Green	NNP
13286	3438	9	Peas	Peas	NNPS
13286	3438	10	*	*	NFP
13286	3438	11	Summer	summer	NN
13286	3438	12	Squash	Squash	NNP
13286	3438	13	Watercress	Watercress	NNP
13286	3438	14	and	and	CC
13286	3438	15	Cucumber	Cucumber	NNP
13286	3438	16	Salad	Salad	NNP
13286	3438	17	Coffee	Coffee	NNP
13286	3438	18	Ice	Ice	NNP
13286	3438	19	Cream	Cream	NNP
13286	3438	20	Lady	Lady	NNP
13286	3438	21	Fingers	Fingers	NNPS
13286	3438	22	_	_	NNP
13286	3438	23	_	_	NNP
13286	3438	24	*	*	NFP
13286	3438	25	Summer	Summer	NNP
13286	3438	26	Squash_--Cut	squash_--cut	JJ
13286	3438	27	summer	summer	NN
13286	3438	28	squashes	squash	VBZ
13286	3438	29	into	into	IN
13286	3438	30	small	small	JJ
13286	3438	31	pieces	piece	NNS
13286	3438	32	and	and	CC
13286	3438	33	boil	boil	NN
13286	3438	34	till	till	IN
13286	3438	35	tender	tender	NN
13286	3438	36	in	in	IN
13286	3438	37	salted	salt	VBN
13286	3438	38	water	water	NN
13286	3438	39	.	.	.
13286	3439	1	Put	put	VB
13286	3439	2	into	into	IN
13286	3439	3	a	a	DT
13286	3439	4	clean	clean	JJ
13286	3439	5	towel	towel	NN
13286	3439	6	and	and	CC
13286	3439	7	wring	wring	VB
13286	3439	8	out	out	RP
13286	3439	9	all	all	DT
13286	3439	10	water	water	NN
13286	3439	11	.	.	.
13286	3440	1	Put	put	NN
13286	3440	2	squashes	squash	NNS
13286	3440	3	into	into	IN
13286	3440	4	saucepan	saucepan	NN
13286	3440	5	and	and	CC
13286	3440	6	add	add	VB
13286	3440	7	to	to	IN
13286	3440	8	each	each	DT
13286	3440	9	cup	cup	NN
13286	3440	10	of	of	IN
13286	3440	11	them	-PRON-	PRP
13286	3440	12	,	,	,
13286	3440	13	2	2	CD
13286	3440	14	tablespoons	tablespoon	NNS
13286	3440	15	cream	cream	NN
13286	3440	16	and	and	CC
13286	3440	17	1/2	1/2	CD
13286	3440	18	tablespoon	tablespoon	NN
13286	3440	19	Crisco	Crisco	NNP
13286	3440	20	.	.	.
13286	3441	1	Heat	heat	VB
13286	3441	2	thoroughly	thoroughly	RB
13286	3441	3	before	before	IN
13286	3441	4	sending	send	VBG
13286	3441	5	to	to	IN
13286	3441	6	table	table	NN
13286	3441	7	.	.	.
13286	3442	1	Declaration	Declaration	NNP
13286	3442	2	Day	Day	NNP
13286	3442	3	July	July	NNP
13286	3442	4	4	4	CD
13286	3442	5	_	_	NNP
13286	3442	6	Fruit	Fruit	NNP
13286	3442	7	Cocktail	Cocktail	NNP
13286	3442	8	Carrot	Carrot	NNP
13286	3442	9	Soup	Soup	NNP
13286	3442	10	Radishes	Radishes	NNPS
13286	3442	11	Stuffed	Stuffed	NNP
13286	3442	12	Shoulder	Shoulder	NNP
13286	3442	13	of	of	IN
13286	3442	14	Veal	Veal	NNP
13286	3442	15	,	,	,
13286	3442	16	Roasted	Roasted	NNP
13286	3442	17	Potato	Potato	NNP
13286	3442	18	Souffle	Souffle	NNP
13286	3442	19	Green	Green	NNP
13286	3442	20	Corn	Corn	NNP
13286	3442	21	Molded	mold	VBD
13286	3442	22	Spinach	Spinach	NNP
13286	3442	23	,	,	,
13286	3442	24	French	French	NNP
13286	3442	25	Dressing	Dressing	NNP
13286	3442	26	Washington	Washington	NNP
13286	3442	27	Ice	Ice	NNP
13286	3442	28	Cream	Cream	NNP
13286	3442	29	*	*	NFP
13286	3442	30	Flag	Flag	NNP
13286	3442	31	Cake	Cake	NNP
13286	3442	32	Coffee	Coffee	NNP
13286	3442	33	_	_	NNP
13286	3442	34	_	_	NNP
13286	3442	35	*	*	NFP
13286	3442	36	Flag	Flag	NNP
13286	3442	37	Cake_--2/3	Cake_--2/3	NNP
13286	3442	38	cup	cup	NNP
13286	3442	39	sugar	sugar	NN
13286	3442	40	,	,	,
13286	3442	41	1/2	1/2	CD
13286	3442	42	cup	cup	NN
13286	3442	43	Crisco	Crisco	NNP
13286	3442	44	,	,	,
13286	3442	45	2/3	2/3	CD
13286	3442	46	cup	cup	NN
13286	3442	47	milk	milk	NN
13286	3442	48	,	,	,
13286	3442	49	1	1	CD
13286	3442	50	-	-	SYM
13286	3442	51	2/3	2/3	CD
13286	3442	52	cups	cup	NNS
13286	3442	53	flour	flour	NN
13286	3442	54	,	,	,
13286	3442	55	2	2	CD
13286	3442	56	teaspoons	teaspoon	NNS
13286	3442	57	baking	bake	VBG
13286	3442	58	powder	powder	NN
13286	3442	59	,	,	,
13286	3442	60	1/2	1/2	CD
13286	3442	61	teaspoon	teaspoon	NN
13286	3442	62	salt	salt	NN
13286	3442	63	,	,	,
13286	3442	64	whites	white	NNS
13286	3442	65	of	of	IN
13286	3442	66	4	4	CD
13286	3442	67	eggs	egg	NNS
13286	3442	68	,	,	,
13286	3442	69	and	and	CC
13286	3442	70	1	1	CD
13286	3442	71	teaspoon	teaspoon	NN
13286	3442	72	vanilla	vanilla	NN
13286	3442	73	.	.	.
13286	3443	1	Cream	Cream	NNP
13286	3443	2	Crisco	Crisco	NNP
13286	3443	3	and	and	CC
13286	3443	4	sugar	sugar	VB
13286	3443	5	together	together	RB
13286	3443	6	,	,	,
13286	3443	7	add	add	VB
13286	3443	8	flour	flour	NN
13286	3443	9	,	,	,
13286	3443	10	salt	salt	NN
13286	3443	11	,	,	,
13286	3443	12	baking	baking	NN
13286	3443	13	powder	powder	NN
13286	3443	14	,	,	,
13286	3443	15	milk	milk	NN
13286	3443	16	,	,	,
13286	3443	17	vanilla	vanilla	NN
13286	3443	18	and	and	CC
13286	3443	19	whites	white	NNS
13286	3443	20	of	of	IN
13286	3443	21	eggs	egg	NNS
13286	3443	22	beaten	beat	VBN
13286	3443	23	to	to	IN
13286	3443	24	a	a	DT
13286	3443	25	stiff	stiff	JJ
13286	3443	26	froth	froth	NN
13286	3443	27	.	.	.
13286	3444	1	Mix	mix	VB
13286	3444	2	carefully	carefully	RB
13286	3444	3	,	,	,
13286	3444	4	turn	turn	VB
13286	3444	5	into	into	IN
13286	3444	6	Criscoed	Criscoed	NNP
13286	3444	7	and	and	CC
13286	3444	8	floured	flour	VBN
13286	3444	9	tin	tin	NN
13286	3444	10	and	and	CC
13286	3444	11	bake	bake	NN
13286	3444	12	in	in	RP
13286	3444	13	moderate	moderate	JJ
13286	3444	14	oven	oven	NN
13286	3444	15	for	for	IN
13286	3444	16	3/4	3/4	CD
13286	3444	17	of	of	IN
13286	3444	18	an	an	DT
13286	3444	19	hour	hour	NN
13286	3444	20	.	.	.
13286	3445	1	Decorate	decorate	NN
13286	3445	2	with	with	IN
13286	3445	3	frosting	frosting	JJ
13286	3445	4	and	and	CC
13286	3445	5	tiny	tiny	JJ
13286	3445	6	flags	flag	NNS
13286	3445	7	.	.	.
13286	3446	1	July	July	NNP
13286	3446	2	5	5	CD
13286	3446	3	_	_	NNP
13286	3446	4	Iced	Iced	NNP
13286	3446	5	Pimiento	Pimiento	NNP
13286	3446	6	Consomme	Consomme	NNP
13286	3446	7	Small	Small	NNP
13286	3446	8	Tenderloins	Tenderloins	NNPS
13286	3446	9	of	of	IN
13286	3446	10	Beef	Beef	NNP
13286	3446	11	Molded	Molded	NNP
13286	3446	12	Potatoes	Potatoes	NNP
13286	3446	13	*	*	NFP
13286	3446	14	Corn	Corn	NNP
13286	3446	15	Cakes	Cakes	NNP
13286	3446	16	Orange	Orange	NNP
13286	3446	17	,	,	,
13286	3446	18	Grapefruit	Grapefruit	NNP
13286	3446	19	and	and	CC
13286	3446	20	Romaine	Romaine	NNP
13286	3446	21	Salad	Salad	NNP
13286	3446	22	Cup	Cup	NNP
13286	3446	23	Custards	Custards	NNPS
13286	3446	24	Coffee	Coffee	NNP
13286	3446	25	_	_	NNP
13286	3446	26	_	_	NNP
13286	3446	27	*	*	NFP
13286	3446	28	Corn	Corn	NNP
13286	3446	29	Cakes_--Make	Cakes_--Make	NNP
13286	3446	30	a	a	DT
13286	3446	31	custard	custard	NN
13286	3446	32	from	from	IN
13286	3446	33	2	2	CD
13286	3446	34	eggs	egg	NNS
13286	3446	35	well	well	RB
13286	3446	36	beaten	beat	VBN
13286	3446	37	,	,	,
13286	3446	38	1/2	1/2	CD
13286	3446	39	cup	cup	NN
13286	3446	40	milk	milk	NN
13286	3446	41	,	,	,
13286	3446	42	1/2	1/2	CD
13286	3446	43	tablespoon	tablespoon	NN
13286	3446	44	Crisco	Crisco	NNP
13286	3446	45	,	,	,
13286	3446	46	and	and	CC
13286	3446	47	1/2	1/2	CD
13286	3446	48	tablespoon	tablespoon	NN
13286	3446	49	sugar	sugar	NN
13286	3446	50	;	;	:
13286	3446	51	beat	beat	VBN
13286	3446	52	into	into	IN
13286	3446	53	this	this	DT
13286	3446	54	3/4	3/4	CD
13286	3446	55	of	of	IN
13286	3446	56	cup	cup	NN
13286	3446	57	of	of	IN
13286	3446	58	canned	can	VBN
13286	3446	59	corn	corn	NN
13286	3446	60	.	.	.
13286	3447	1	Sift	sift	VB
13286	3447	2	together	together	RB
13286	3447	3	twice	twice	RB
13286	3447	4	,	,	,
13286	3447	5	7/8	7/8	CD
13286	3447	6	cup	cup	NN
13286	3447	7	of	of	IN
13286	3447	8	flour	flour	NN
13286	3447	9	,	,	,
13286	3447	10	1	1	CD
13286	3447	11	tablespoon	tablespoon	NN
13286	3447	12	baking	baking	NN
13286	3447	13	powder	powder	NN
13286	3447	14	,	,	,
13286	3447	15	and	and	CC
13286	3447	16	1/2	1/2	CD
13286	3447	17	teaspoon	teaspoon	NN
13286	3447	18	salt	salt	NN
13286	3447	19	;	;	:
13286	3447	20	beat	beat	VBN
13286	3447	21	into	into	IN
13286	3447	22	other	other	JJ
13286	3447	23	mixture	mixture	NN
13286	3447	24	,	,	,
13286	3447	25	and	and	CC
13286	3447	26	drop	drop	VB
13286	3447	27	in	in	IN
13286	3447	28	Criscoed	Criscoed	NNP
13286	3447	29	muffin	muffin	NN
13286	3447	30	rings	ring	NNS
13286	3447	31	by	by	IN
13286	3447	32	the	the	DT
13286	3447	33	tablespoon	tablespoon	NN
13286	3447	34	;	;	:
13286	3447	35	set	set	VBN
13286	3447	36	in	in	IN
13286	3447	37	a	a	DT
13286	3447	38	Criscoed	Criscoed	NNP
13286	3447	39	dripping	dripping	JJ
13286	3447	40	pan	pan	NN
13286	3447	41	,	,	,
13286	3447	42	and	and	CC
13286	3447	43	bake	bake	VB
13286	3447	44	in	in	RP
13286	3447	45	a	a	DT
13286	3447	46	moderate	moderate	JJ
13286	3447	47	oven	oven	NN
13286	3447	48	until	until	IN
13286	3447	49	done	do	VBN
13286	3447	50	.	.	.
13286	3448	1	July	July	NNP
13286	3448	2	6	6	CD
13286	3448	3	_	_	NNP
13286	3448	4	Clam	Clam	NNP
13286	3448	5	Bisque	Bisque	NNP
13286	3448	6	Lamb	Lamb	NNP
13286	3448	7	Chops	Chops	NNPS
13286	3448	8	Escalloped	Escalloped	NNP
13286	3448	9	Corn	Corn	NNP
13286	3448	10	Creamed	cream	VBD
13286	3448	11	Sweet	Sweet	NNP
13286	3448	12	Potatoes	Potatoes	NNPS
13286	3448	13	German	German	NNP
13286	3448	14	Salad	salad	NN
13286	3448	15	*	*	NFP
13286	3448	16	Cheese	cheese	NN
13286	3448	17	Drops	drop	VBZ
13286	3448	18	Strawberry	Strawberry	NNP
13286	3448	19	Bavarian	Bavarian	NNP
13286	3448	20	Cream	Cream	NNP
13286	3448	21	Coffee	Coffee	NNP
13286	3448	22	_	_	NNP
13286	3448	23	_	_	NNP
13286	3448	24	*	*	NFP
13286	3448	25	Cheese	Cheese	NNP
13286	3448	26	Drops_--Add	drops_--add	RB
13286	3448	27	to	to	IN
13286	3448	28	3	3	CD
13286	3448	29	-	-	HYPH
13286	3448	30	1/2	1/2	CD
13286	3448	31	tablespoons	tablespoon	NNS
13286	3448	32	flour	flour	NN
13286	3448	33	,	,	,
13286	3448	34	2	2	CD
13286	3448	35	tablespoons	tablespoon	NNS
13286	3448	36	melted	melt	VBN
13286	3448	37	Crisco	Crisco	NNP
13286	3448	38	,	,	,
13286	3448	39	and	and	CC
13286	3448	40	blend	blend	VB
13286	3448	41	together	together	RB
13286	3448	42	until	until	IN
13286	3448	43	smooth	smooth	JJ
13286	3448	44	.	.	.
13286	3449	1	Remove	remove	VB
13286	3449	2	from	from	IN
13286	3449	3	fire	fire	NN
13286	3449	4	,	,	,
13286	3449	5	add	add	VB
13286	3449	6	4	4	CD
13286	3449	7	tablespoons	tablespoon	NNS
13286	3449	8	grated	grate	VBN
13286	3449	9	cheese	cheese	NN
13286	3449	10	,	,	,
13286	3449	11	1/4	1/4	CD
13286	3449	12	teaspoon	teaspoon	NN
13286	3449	13	salt	salt	NN
13286	3449	14	,	,	,
13286	3449	15	and	and	CC
13286	3449	16	a	a	DT
13286	3449	17	dash	dash	NN
13286	3449	18	of	of	IN
13286	3449	19	red	red	JJ
13286	3449	20	pepper	pepper	NN
13286	3449	21	.	.	.
13286	3450	1	Fold	fold	VB
13286	3450	2	in	in	IN
13286	3450	3	stiffly	stiffly	NN
13286	3450	4	beaten	beat	VBN
13286	3450	5	whites	white	NNS
13286	3450	6	of	of	IN
13286	3450	7	3	3	CD
13286	3450	8	eggs	egg	NNS
13286	3450	9	,	,	,
13286	3450	10	and	and	CC
13286	3450	11	drop	drop	VB
13286	3450	12	from	from	IN
13286	3450	13	end	end	NN
13286	3450	14	of	of	IN
13286	3450	15	spoon	spoon	NN
13286	3450	16	on	on	IN
13286	3450	17	a	a	DT
13286	3450	18	Criscoed	Criscoed	NNP
13286	3450	19	baking	baking	NN
13286	3450	20	sheet	sheet	NN
13286	3450	21	about	about	RB
13286	3450	22	1	1	CD
13286	3450	23	inch	inch	NN
13286	3450	24	apart	apart	RB
13286	3450	25	,	,	,
13286	3450	26	and	and	CC
13286	3450	27	bake	bake	VB
13286	3450	28	from	from	IN
13286	3450	29	12	12	CD
13286	3450	30	to	to	TO
13286	3450	31	14	14	CD
13286	3450	32	minutes	minute	NNS
13286	3450	33	in	in	IN
13286	3450	34	a	a	DT
13286	3450	35	moderate	moderate	JJ
13286	3450	36	oven	oven	NN
13286	3450	37	.	.	.
13286	3451	1	Serve	serve	VB
13286	3451	2	hot	hot	JJ
13286	3451	3	in	in	IN
13286	3451	4	folded	fold	VBN
13286	3451	5	napkin	napkin	NNP
13286	3451	6	with	with	IN
13286	3451	7	salad	salad	NN
13286	3451	8	course	course	NN
13286	3451	9	.	.	.
13286	3452	1	July	July	NNP
13286	3452	2	7	7	CD
13286	3452	3	_	_	NNP
13286	3452	4	Beef	Beef	NNP
13286	3452	5	Broth	Broth	NNP
13286	3452	6	with	with	IN
13286	3452	7	Vermicelli	Vermicelli	NNP
13286	3452	8	*	*	NFP
13286	3452	9	Baked	Baked	NNP
13286	3452	10	Bluefish	Bluefish	NNP
13286	3452	11	Cucumbers	Cucumbers	NNPS
13286	3452	12	,	,	,
13286	3452	13	French	french	JJ
13286	3452	14	Dressing	Dressing	NNP
13286	3452	15	Mashed	Mashed	NNP
13286	3452	16	Potatoes	Potatoes	NNP
13286	3452	17	Buttered	butter	VBD
13286	3452	18	Bermuda	Bermuda	NNP
13286	3452	19	Onions	Onions	NNPS
13286	3452	20	Heavenly	Heavenly	NNP
13286	3452	21	Hash	Hash	NNP
13286	3452	22	Coffee	Coffee	NNP
13286	3452	23	_	_	NNP
13286	3452	24	_	_	NNP
13286	3452	25	*	*	NFP
13286	3452	26	Baked	Baked	NNP
13286	3452	27	Bluefish_--Select	Bluefish_--Select	NNP
13286	3452	28	nice	nice	JJ
13286	3452	29	large	large	JJ
13286	3452	30	bluefish	bluefish	JJ
13286	3452	31	,	,	,
13286	3452	32	clean	clean	JJ
13286	3452	33	,	,	,
13286	3452	34	and	and	CC
13286	3452	35	prepare	prepare	VB
13286	3452	36	it	-PRON-	PRP
13286	3452	37	for	for	IN
13286	3452	38	baking	baking	NN
13286	3452	39	.	.	.
13286	3453	1	Wash	wash	VB
13286	3453	2	it	-PRON-	PRP
13286	3453	3	in	in	IN
13286	3453	4	salted	salt	VBN
13286	3453	5	water	water	NN
13286	3453	6	,	,	,
13286	3453	7	and	and	CC
13286	3453	8	after	after	IN
13286	3453	9	drying	dry	VBG
13286	3453	10	it	-PRON-	PRP
13286	3453	11	thoroughly	thoroughly	RB
13286	3453	12	,	,	,
13286	3453	13	stuff	stuff	NN
13286	3453	14	with	with	IN
13286	3453	15	bread	bread	NN
13286	3453	16	stuffing	stuffing	NN
13286	3453	17	,	,	,
13286	3453	18	and	and	CC
13286	3453	19	sew	sew	VB
13286	3453	20	up	up	RP
13286	3453	21	opening	opening	NN
13286	3453	22	and	and	CC
13286	3453	23	rub	rub	VB
13286	3453	24	fish	fish	NNS
13286	3453	25	all	all	RB
13286	3453	26	over	over	RB
13286	3453	27	with	with	IN
13286	3453	28	salt	salt	NN
13286	3453	29	.	.	.
13286	3454	1	Then	then	RB
13286	3454	2	,	,	,
13286	3454	3	having	have	VBG
13286	3454	4	put	put	VBN
13286	3454	5	small	small	JJ
13286	3454	6	pieces	piece	NNS
13286	3454	7	of	of	IN
13286	3454	8	Crisco	Crisco	NNP
13286	3454	9	over	over	RB
13286	3454	10	,	,	,
13286	3454	11	place	place	NN
13286	3454	12	in	in	IN
13286	3454	13	pan	pan	NN
13286	3454	14	with	with	IN
13286	3454	15	enough	enough	JJ
13286	3454	16	water	water	NN
13286	3454	17	to	to	TO
13286	3454	18	cover	cover	VB
13286	3454	19	bottom	bottom	NN
13286	3454	20	,	,	,
13286	3454	21	and	and	CC
13286	3454	22	bake	bake	VB
13286	3454	23	in	in	RP
13286	3454	24	hot	hot	JJ
13286	3454	25	oven	oven	JJ
13286	3454	26	45	45	CD
13286	3454	27	or	or	CC
13286	3454	28	50	50	CD
13286	3454	29	minutes	minute	NNS
13286	3454	30	.	.	.
13286	3455	1	After	after	IN
13286	3455	2	it	-PRON-	PRP
13286	3455	3	begins	begin	VBZ
13286	3455	4	to	to	TO
13286	3455	5	bake	bake	VB
13286	3455	6	,	,	,
13286	3455	7	sprinkle	sprinkle	VB
13286	3455	8	with	with	IN
13286	3455	9	salt	salt	NN
13286	3455	10	and	and	CC
13286	3455	11	pepper	pepper	NN
13286	3455	12	.	.	.
13286	3456	1	Baste	Baste	NNP
13286	3456	2	it	-PRON-	PRP
13286	3456	3	often	often	RB
13286	3456	4	with	with	IN
13286	3456	5	liquid	liquid	NN
13286	3456	6	in	in	IN
13286	3456	7	pan	pan	NN
13286	3456	8	and	and	CC
13286	3456	9	a	a	DT
13286	3456	10	little	little	JJ
13286	3456	11	melted	melted	JJ
13286	3456	12	Crisco	Crisco	NNP
13286	3456	13	.	.	.
13286	3457	1	When	when	WRB
13286	3457	2	it	-PRON-	PRP
13286	3457	3	is	be	VBZ
13286	3457	4	cooked	cook	VBN
13286	3457	5	and	and	CC
13286	3457	6	a	a	DT
13286	3457	7	nice	nice	JJ
13286	3457	8	color	color	NN
13286	3457	9	,	,	,
13286	3457	10	remove	remove	VBP
13286	3457	11	carefully	carefully	RB
13286	3457	12	to	to	IN
13286	3457	13	hot	hot	JJ
13286	3457	14	plate	plate	NN
13286	3457	15	.	.	.
13286	3458	1	Do	do	VBP
13286	3458	2	not	not	RB
13286	3458	3	break	break	VB
13286	3458	4	it	-PRON-	PRP
13286	3458	5	.	.	.
13286	3459	1	Serve	serve	VB
13286	3459	2	with	with	IN
13286	3459	3	brown	brown	JJ
13286	3459	4	sauce	sauce	NN
13286	3459	5	poured	pour	VBD
13286	3459	6	round	round	JJ
13286	3459	7	fish	fish	NN
13286	3459	8	as	as	IN
13286	3459	9	garnish	garnish	NN
13286	3459	10	,	,	,
13286	3459	11	or	or	CC
13286	3459	12	serve	serve	VB
13286	3459	13	it	-PRON-	PRP
13286	3459	14	in	in	IN
13286	3459	15	a	a	DT
13286	3459	16	separate	separate	JJ
13286	3459	17	dish	dish	NN
13286	3459	18	.	.	.
13286	3460	1	July	July	NNP
13286	3460	2	8	8	CD
13286	3460	3	_	_	NNP
13286	3460	4	Iced	Iced	NNP
13286	3460	5	Bouillon	Bouillon	NNP
13286	3460	6	Broiled	broil	VBN
13286	3460	7	Chicken	Chicken	NNP
13286	3460	8	Mashed	mash	VBD
13286	3460	9	Potatoes	Potatoes	NNP
13286	3460	10	New	New	NNP
13286	3460	11	Peas	Peas	NNP
13286	3460	12	Tomato	Tomato	NNP
13286	3460	13	Mayonnaise	Mayonnaise	NNP
13286	3460	14	*	*	NFP
13286	3460	15	Red	Red	NNP
13286	3460	16	Raspberry	Raspberry	NNP
13286	3460	17	Shortcake	Shortcake	NNP
13286	3460	18	,	,	,
13286	3460	19	Hot	Hot	NNP
13286	3460	20	Marshmallow	Marshmallow	NNP
13286	3460	21	Sauce	Sauce	NNP
13286	3460	22	Coffee	Coffee	NNP
13286	3460	23	_	_	NNP
13286	3460	24	_	_	NNP
13286	3460	25	*	*	NFP
13286	3460	26	Red	Red	NNP
13286	3460	27	Raspberry	Raspberry	NNP
13286	3460	28	Shortcake_--4	shortcake_--4	WRB
13286	3460	29	cups	cup	NNS
13286	3460	30	sifted	sift	VBD
13286	3460	31	flour	flour	NN
13286	3460	32	,	,	,
13286	3460	33	3	3	CD
13286	3460	34	tablespoons	tablespoon	NNS
13286	3460	35	baking	baking	NN
13286	3460	36	powder	powder	NN
13286	3460	37	,	,	,
13286	3460	38	1	1	CD
13286	3460	39	teaspoon	teaspoon	NN
13286	3460	40	salt	salt	NN
13286	3460	41	,	,	,
13286	3460	42	2	2	CD
13286	3460	43	tablespoons	tablespoon	NNS
13286	3460	44	Crisco	crisco	NN
13286	3460	45	,	,	,
13286	3460	46	milk	milk	NN
13286	3460	47	,	,	,
13286	3460	48	and	and	CC
13286	3460	49	2	2	CD
13286	3460	50	quarts	quart	NNS
13286	3460	51	red	red	JJ
13286	3460	52	raspberries	raspberry	NNS
13286	3460	53	.	.	.
13286	3461	1	Sift	Sift	NNP
13286	3461	2	baking	baking	NN
13286	3461	3	powder	powder	NN
13286	3461	4	and	and	CC
13286	3461	5	salt	salt	NN
13286	3461	6	with	with	IN
13286	3461	7	flour	flour	NN
13286	3461	8	,	,	,
13286	3461	9	rub	rub	VBN
13286	3461	10	in	in	IN
13286	3461	11	Crisco	Crisco	NNP
13286	3461	12	;	;	:
13286	3461	13	then	then	RB
13286	3461	14	with	with	IN
13286	3461	15	fork	fork	NN
13286	3461	16	stir	stir	NN
13286	3461	17	in	in	RP
13286	3461	18	lightly	lightly	RB
13286	3461	19	and	and	CC
13286	3461	20	quickly	quickly	RB
13286	3461	21	sufficient	sufficient	JJ
13286	3461	22	milk	milk	NN
13286	3461	23	to	to	TO
13286	3461	24	make	make	VB
13286	3461	25	soft	soft	JJ
13286	3461	26	dough	dough	NN
13286	3461	27	--	--	:
13286	3461	28	too	too	RB
13286	3461	29	soft	soft	JJ
13286	3461	30	to	to	TO
13286	3461	31	roll	roll	VB
13286	3461	32	.	.	.
13286	3462	1	Turn	turn	VB
13286	3462	2	it	-PRON-	PRP
13286	3462	3	into	into	IN
13286	3462	4	Criscoed	Criscoed	NNP
13286	3462	5	tin	tin	NN
13286	3462	6	,	,	,
13286	3462	7	and	and	CC
13286	3462	8	bake	bake	VB
13286	3462	9	in	in	RP
13286	3462	10	hot	hot	JJ
13286	3462	11	oven	oven	JJ
13286	3462	12	30	30	CD
13286	3462	13	minutes	minute	NNS
13286	3462	14	.	.	.
13286	3463	1	Unmold	unmold	NN
13286	3463	2	,	,	,
13286	3463	3	and	and	CC
13286	3463	4	leaving	leave	VBG
13286	3463	5	it	-PRON-	PRP
13286	3463	6	inverted	invert	VBN
13286	3463	7	,	,	,
13286	3463	8	cut	cut	VBN
13286	3463	9	circle	circle	NN
13286	3463	10	around	around	IN
13286	3463	11	top	top	NN
13286	3463	12	within	within	IN
13286	3463	13	1	1	CD
13286	3463	14	inch	inch	NN
13286	3463	15	of	of	IN
13286	3463	16	edge	edge	NN
13286	3463	17	;	;	:
13286	3463	18	lift	lift	VB
13286	3463	19	off	off	RP
13286	3463	20	circle	circle	NN
13286	3463	21	of	of	IN
13286	3463	22	crust	crust	NN
13286	3463	23	,	,	,
13286	3463	24	and	and	CC
13286	3463	25	with	with	IN
13286	3463	26	fork	fork	NN
13286	3463	27	pick	pick	VB
13286	3463	28	out	out	RP
13286	3463	29	crumb	crumb	JJ
13286	3463	30	from	from	IN
13286	3463	31	center	center	NN
13286	3463	32	,	,	,
13286	3463	33	leaving	leave	VBG
13286	3463	34	about	about	RB
13286	3463	35	3/4	3/4	CD
13286	3463	36	of	of	IN
13286	3463	37	an	an	DT
13286	3463	38	inch	inch	NN
13286	3463	39	of	of	IN
13286	3463	40	biscuit	biscuit	NN
13286	3463	41	around	around	IN
13286	3463	42	sides	side	NNS
13286	3463	43	.	.	.
13286	3464	1	Spread	spread	VB
13286	3464	2	inside	inside	JJ
13286	3464	3	cake	cake	NN
13286	3464	4	with	with	IN
13286	3464	5	butter	butter	NN
13286	3464	6	,	,	,
13286	3464	7	fill	fill	VB
13286	3464	8	with	with	IN
13286	3464	9	crushed	crushed	JJ
13286	3464	10	raspberries	raspberry	NNS
13286	3464	11	,	,	,
13286	3464	12	which	which	WDT
13286	3464	13	have	have	VBP
13286	3464	14	been	be	VBN
13286	3464	15	standing	stand	VBG
13286	3464	16	1/2	1/2	CD
13286	3464	17	hour	hour	NN
13286	3464	18	or	or	CC
13286	3464	19	more	more	RBR
13286	3464	20	mixed	mixed	JJ
13286	3464	21	with	with	IN
13286	3464	22	enough	enough	JJ
13286	3464	23	sugar	sugar	NN
13286	3464	24	to	to	TO
13286	3464	25	sweeten	sweeten	VB
13286	3464	26	them	-PRON-	PRP
13286	3464	27	.	.	.
13286	3465	1	Turn	turn	VB
13286	3465	2	off	off	RP
13286	3465	3	juice	juice	NN
13286	3465	4	from	from	IN
13286	3465	5	berries	berry	NNS
13286	3465	6	before	before	IN
13286	3465	7	filling	fill	VBG
13286	3465	8	cake	cake	NN
13286	3465	9	.	.	.
13286	3466	1	Replace	replace	VB
13286	3466	2	circle	circle	NN
13286	3466	3	of	of	IN
13286	3466	4	crust	crust	NN
13286	3466	5	,	,	,
13286	3466	6	and	and	CC
13286	3466	7	serve	serve	VB
13286	3466	8	with	with	IN
13286	3466	9	following	follow	VBG
13286	3466	10	sauce	sauce	NN
13286	3466	11	:	:	:
13286	3466	12	1/2	1/2	CD
13286	3466	13	pound	pound	NN
13286	3466	14	marshmallows	marshmallow	NNS
13286	3466	15	,	,	,
13286	3466	16	1/2	1/2	CD
13286	3466	17	cup	cup	NN
13286	3466	18	confectioners	confectioner	NNS
13286	3466	19	'	'	POS
13286	3466	20	sugar	sugar	NN
13286	3466	21	,	,	,
13286	3466	22	and	and	CC
13286	3466	23	1/2	1/2	CD
13286	3466	24	cup	cup	NN
13286	3466	25	boiling	boiling	NN
13286	3466	26	water	water	NN
13286	3466	27	.	.	.
13286	3467	1	Cut	Cut	NNP
13286	3467	2	marshmallows	marshmallow	NNS
13286	3467	3	in	in	IN
13286	3467	4	pieces	piece	NNS
13286	3467	5	and	and	CC
13286	3467	6	melt	melt	NN
13286	3467	7	in	in	IN
13286	3467	8	double	double	JJ
13286	3467	9	boiler	boiler	NN
13286	3467	10	.	.	.
13286	3468	1	Dissolve	dissolve	JJ
13286	3468	2	sugar	sugar	NN
13286	3468	3	in	in	IN
13286	3468	4	boiling	boiling	NN
13286	3468	5	water	water	NN
13286	3468	6	,	,	,
13286	3468	7	add	add	VB
13286	3468	8	to	to	IN
13286	3468	9	marshmallows	marshmallow	NNS
13286	3468	10	,	,	,
13286	3468	11	and	and	CC
13286	3468	12	stir	stir	VB
13286	3468	13	until	until	IN
13286	3468	14	blended	blend	VBN
13286	3468	15	.	.	.
13286	3469	1	Serve	serve	VB
13286	3469	2	hot	hot	JJ
13286	3469	3	with	with	IN
13286	3469	4	shortcake	shortcake	NN
13286	3469	5	.	.	.
13286	3470	1	July	July	NNP
13286	3470	2	9	9	CD
13286	3470	3	_	_	NNP
13286	3470	4	Sardines	Sardines	NNPS
13286	3470	5	and	and	CC
13286	3470	6	Lemon	Lemon	NNP
13286	3470	7	Olives	Olives	NNPS
13286	3470	8	Radishes	Radishes	NNPS
13286	3470	9	Cold	Cold	NNP
13286	3470	10	Roast	Roast	NNP
13286	3470	11	of	of	IN
13286	3470	12	Lamb	Lamb	NNP
13286	3470	13	,	,	,
13286	3470	14	Mint	Mint	NNP
13286	3470	15	Sauce	Sauce	NNP
13286	3470	16	Creamed	Creamed	NNP
13286	3470	17	Potatoes	Potatoes	NNP
13286	3470	18	Peas	Peas	NNP
13286	3470	19	Endive	Endive	NNP
13286	3470	20	and	and	CC
13286	3470	21	Cheese	Cheese	NNP
13286	3470	22	Salad	Salad	NNP
13286	3470	23	*	*	NFP
13286	3470	24	Cherry	Cherry	NNP
13286	3470	25	Souffle	Souffle	NNP
13286	3470	26	Iced	Iced	NNP
13286	3470	27	Tea	Tea	NNP
13286	3470	28	_	_	NNP
13286	3470	29	_	_	NNP
13286	3470	30	*	*	NFP
13286	3470	31	Cherry	Cherry	NNP
13286	3470	32	Souffle_--4	Souffle_--4	NNP
13286	3470	33	tablespoons	tablespoon	NNS
13286	3470	34	flour	flour	NN
13286	3470	35	,	,	,
13286	3470	36	2	2	CD
13286	3470	37	tablespoons	tablespoon	NNS
13286	3470	38	Crisco	Crisco	NNP
13286	3470	39	,	,	,
13286	3470	40	1/2	1/2	CD
13286	3470	41	cup	cup	NN
13286	3470	42	milk	milk	NN
13286	3470	43	,	,	,
13286	3470	44	1	1	CD
13286	3470	45	teaspoon	teaspoon	NN
13286	3470	46	vanilla	vanilla	NN
13286	3470	47	,	,	,
13286	3470	48	3	3	CD
13286	3470	49	whole	whole	JJ
13286	3470	50	eggs	egg	NNS
13286	3470	51	and	and	CC
13286	3470	52	1	1	CD
13286	3470	53	additional	additional	JJ
13286	3470	54	white	white	JJ
13286	3470	55	,	,	,
13286	3470	56	4	4	CD
13286	3470	57	tablespoons	tablespoon	NNS
13286	3470	58	sugar	sugar	NN
13286	3470	59	,	,	,
13286	3470	60	and	and	CC
13286	3470	61	4	4	CD
13286	3470	62	tablespoons	tablespoon	NNS
13286	3470	63	chopped	chop	VBD
13286	3470	64	preserved	preserved	JJ
13286	3470	65	cherries	cherry	NNS
13286	3470	66	.	.	.
13286	3471	1	Put	put	VB
13286	3471	2	Crisco	Crisco	NNP
13286	3471	3	and	and	CC
13286	3471	4	flour	flour	NN
13286	3471	5	in	in	IN
13286	3471	6	saucepan	saucepan	NN
13286	3471	7	,	,	,
13286	3471	8	mix	mix	VB
13286	3471	9	over	over	IN
13286	3471	10	fire	fire	NN
13286	3471	11	,	,	,
13286	3471	12	add	add	VB
13286	3471	13	milk	milk	NN
13286	3471	14	,	,	,
13286	3471	15	stir	stir	VB
13286	3471	16	till	till	IN
13286	3471	17	it	-PRON-	PRP
13286	3471	18	boils	boil	VBZ
13286	3471	19	and	and	CC
13286	3471	20	becomes	become	VBZ
13286	3471	21	thick	thick	JJ
13286	3471	22	;	;	:
13286	3471	23	remove	remove	VB
13286	3471	24	from	from	IN
13286	3471	25	fire	fire	NN
13286	3471	26	to	to	TO
13286	3471	27	cool	cool	VB
13286	3471	28	10	10	CD
13286	3471	29	minutes	minute	NNS
13286	3471	30	,	,	,
13286	3471	31	add	add	VB
13286	3471	32	sugar	sugar	NN
13286	3471	33	,	,	,
13286	3471	34	yolks	yolk	NNS
13286	3471	35	eggs	eggs	NNP
13286	3471	36	,	,	,
13286	3471	37	1	1	CD
13286	3471	38	by	by	IN
13286	3471	39	1	1	CD
13286	3471	40	stirring	stir	VBG
13286	3471	41	each	each	DT
13286	3471	42	thoroughly	thoroughly	RB
13286	3471	43	,	,	,
13286	3471	44	whites	white	NNS
13286	3471	45	stiffly	stiffly	RB
13286	3471	46	beaten	beat	VBD
13286	3471	47	up	up	RP
13286	3471	48	,	,	,
13286	3471	49	then	then	RB
13286	3471	50	add	add	VB
13286	3471	51	chopped	chop	VBN
13286	3471	52	cherries	cherry	NNS
13286	3471	53	.	.	.
13286	3472	1	Pour	pour	VB
13286	3472	2	all	all	DT
13286	3472	3	into	into	IN
13286	3472	4	Criscoed	Criscoed	NNP
13286	3472	5	souffle	souffle	NN
13286	3472	6	mold	mold	NN
13286	3472	7	.	.	.
13286	3473	1	Put	put	VB
13286	3473	2	into	into	IN
13286	3473	3	saucepan	saucepan	NN
13286	3473	4	with	with	IN
13286	3473	5	1/2	1/2	CD
13286	3473	6	an	an	DT
13286	3473	7	inch	inch	NN
13286	3473	8	of	of	IN
13286	3473	9	boiling	boil	VBG
13286	3473	10	water	water	NN
13286	3473	11	.	.	.
13286	3474	1	Put	put	VB
13286	3474	2	lid	lid	NN
13286	3474	3	on	on	IN
13286	3474	4	saucepan	saucepan	NN
13286	3474	5	and	and	CC
13286	3474	6	steam	steam	NN
13286	3474	7	gently	gently	RB
13286	3474	8	3/4	3/4	CD
13286	3474	9	hour	hour	NN
13286	3474	10	.	.	.
13286	3475	1	Turn	turn	VB
13286	3475	2	out	out	RP
13286	3475	3	,	,	,
13286	3475	4	send	send	VB
13286	3475	5	to	to	IN
13286	3475	6	table	table	NN
13286	3475	7	with	with	IN
13286	3475	8	jam	jam	NNP
13286	3475	9	sauce	sauce	NN
13286	3475	10	round	round	RB
13286	3475	11	.	.	.
13286	3476	1	July	July	NNP
13286	3476	2	10	10	CD
13286	3476	3	_	_	NNP
13286	3476	4	Clam	Clam	NNP
13286	3476	5	Broth	broth	NN
13286	3476	6	*	*	NFP
13286	3476	7	Chicken	chicken	NN
13286	3476	8	Croquettes	Croquettes	NNPS
13286	3476	9	Peas	Peas	NNP
13286	3476	10	Buttered	Buttered	NNP
13286	3476	11	Rolls	roll	NNS
13286	3476	12	Mayonnaise	Mayonnaise	NNP
13286	3476	13	of	of	IN
13286	3476	14	Lettuce	Lettuce	NNP
13286	3476	15	and	and	CC
13286	3476	16	Tomatoes	Tomatoes	NNP
13286	3476	17	Tutti	Tutti	NNP
13286	3476	18	Fruitti	Fruitti	NNP
13286	3476	19	Ice	Ice	NNP
13286	3476	20	Cream	Cream	NNP
13286	3476	21	Macaroons	Macaroons	NNPS
13286	3476	22	Coffee	Coffee	NNP
13286	3476	23	_	_	NNP
13286	3476	24	_	_	NNP
13286	3476	25	*	*	NFP
13286	3476	26	Chicken	Chicken	NNP
13286	3476	27	Croquettes_--2	croquettes_--2	RB
13286	3476	28	cups	cup	NNS
13286	3476	29	cooked	cook	VBD
13286	3476	30	chicken	chicken	NN
13286	3476	31	,	,	,
13286	3476	32	1/2	1/2	CD
13286	3476	33	teaspoon	teaspoon	NN
13286	3476	34	salt	salt	NN
13286	3476	35	,	,	,
13286	3476	36	1/4	1/4	CD
13286	3476	37	teaspoon	teaspoon	NN
13286	3476	38	celery	celery	NN
13286	3476	39	salt	salt	NN
13286	3476	40	,	,	,
13286	3476	41	1	1	CD
13286	3476	42	teaspoon	teaspoon	NN
13286	3476	43	lemon	lemon	NN
13286	3476	44	juice	juice	NN
13286	3476	45	,	,	,
13286	3476	46	1/2	1/2	CD
13286	3476	47	teaspoon	teaspoon	NN
13286	3476	48	onion	onion	NN
13286	3476	49	juice	juice	NN
13286	3476	50	,	,	,
13286	3476	51	and	and	CC
13286	3476	52	1	1	CD
13286	3476	53	cup	cup	NN
13286	3476	54	white	white	JJ
13286	3476	55	sauce	sauce	NN
13286	3476	56	.	.	.
13286	3477	1	Mix	mix	JJ
13286	3477	2	ingredients	ingredient	NNS
13286	3477	3	in	in	IN
13286	3477	4	order	order	NN
13286	3477	5	given	give	VBN
13286	3477	6	.	.	.
13286	3478	1	Cool	cool	JJ
13286	3478	2	mixture	mixture	NN
13286	3478	3	,	,	,
13286	3478	4	shape	shape	NN
13286	3478	5	,	,	,
13286	3478	6	crumb	crumb	NNP
13286	3478	7	and	and	CC
13286	3478	8	fry	fry	VB
13286	3478	9	in	in	IN
13286	3478	10	hot	hot	JJ
13286	3478	11	Crisco	Crisco	NNP
13286	3478	12	.	.	.
13286	3479	1	The	the	DT
13286	3479	2	white	white	JJ
13286	3479	3	sauce	sauce	NN
13286	3479	4	is	be	VBZ
13286	3479	5	made	make	VBN
13286	3479	6	as	as	IN
13286	3479	7	follows	follow	VBZ
13286	3479	8	:	:	:
13286	3479	9	2	2	CD
13286	3479	10	tablespoons	tablespoon	NNS
13286	3479	11	Crisco	Crisco	NNP
13286	3479	12	,	,	,
13286	3479	13	4	4	CD
13286	3479	14	tablespoons	tablespoon	NNS
13286	3479	15	flour	flour	NN
13286	3479	16	,	,	,
13286	3479	17	1	1	CD
13286	3479	18	cup	cup	NN
13286	3479	19	milk	milk	NN
13286	3479	20	(	(	-LRB-
13286	3479	21	heated	heated	NNP
13286	3479	22	)	)	-RRB-
13286	3479	23	,	,	,
13286	3479	24	salt	salt	NN
13286	3479	25	and	and	CC
13286	3479	26	pepper	pepper	NN
13286	3479	27	to	to	IN
13286	3479	28	taste	taste	NN
13286	3479	29	.	.	.
13286	3480	1	Melt	Melt	NNP
13286	3480	2	Crisco	Crisco	NNP
13286	3480	3	,	,	,
13286	3480	4	add	add	VB
13286	3480	5	flour	flour	NN
13286	3480	6	,	,	,
13286	3480	7	then	then	RB
13286	3480	8	add	add	VB
13286	3480	9	milk	milk	NN
13286	3480	10	gradually	gradually	RB
13286	3480	11	.	.	.
13286	3481	1	Cook	cook	VB
13286	3481	2	over	over	IN
13286	3481	3	fire	fire	NN
13286	3481	4	until	until	IN
13286	3481	5	smooth	smooth	JJ
13286	3481	6	and	and	CC
13286	3481	7	thick	thick	JJ
13286	3481	8	.	.	.
13286	3482	1	Add	add	VB
13286	3482	2	seasoning	seasoning	NN
13286	3482	3	.	.	.
13286	3483	1	July	July	NNP
13286	3483	2	11	11	CD
13286	3483	3	_	_	NNP
13286	3483	4	Roast	Roast	NNP
13286	3483	5	Beef	Beef	NNP
13286	3483	6	Yorkshire	Yorkshire	NNP
13286	3483	7	Pudding	Pudding	NNP
13286	3483	8	Potato	Potato	NNP
13286	3483	9	Croquettes	croquette	VBZ
13286	3483	10	String	string	NN
13286	3483	11	Beans	Beans	NNPS
13286	3483	12	Lettuce	lettuce	NN
13286	3483	13	,	,	,
13286	3483	14	French	French	NNP
13286	3483	15	Dressing	Dressing	NNP
13286	3483	16	*	*	NFP
13286	3483	17	Fruit	Fruit	NNP
13286	3483	18	Pancakes	Pancakes	NNP
13286	3483	19	Coffee	Coffee	NNP
13286	3483	20	_	_	NNP
13286	3483	21	_	_	NNP
13286	3483	22	*	*	NNP
13286	3483	23	Fruit	Fruit	NNP
13286	3483	24	Pancakes_--2	Pancakes_--2	NNP
13286	3483	25	cups	cups	NNPS
13286	3483	26	flour	flour	NN
13286	3483	27	,	,	,
13286	3483	28	2	2	CD
13286	3483	29	cups	cup	NNS
13286	3483	30	milk	milk	NN
13286	3483	31	,	,	,
13286	3483	32	2	2	CD
13286	3483	33	tablespoons	tablespoon	NNS
13286	3483	34	Crisco	Crisco	NNP
13286	3483	35	,	,	,
13286	3483	36	2	2	CD
13286	3483	37	eggs	egg	NNS
13286	3483	38	,	,	,
13286	3483	39	nutmeg	nutmeg	NNS
13286	3483	40	and	and	CC
13286	3483	41	salt	salt	NN
13286	3483	42	to	to	IN
13286	3483	43	taste	taste	NN
13286	3483	44	.	.	.
13286	3484	1	Put	put	VB
13286	3484	2	flour	flour	NN
13286	3484	3	into	into	IN
13286	3484	4	basin	basin	NN
13286	3484	5	with	with	IN
13286	3484	6	salt	salt	NN
13286	3484	7	,	,	,
13286	3484	8	grated	grate	VBD
13286	3484	9	nutmeg	nutmeg	NNS
13286	3484	10	,	,	,
13286	3484	11	eggs	egg	NNS
13286	3484	12	,	,	,
13286	3484	13	pour	pour	VB
13286	3484	14	milk	milk	NN
13286	3484	15	in	in	IN
13286	3484	16	by	by	IN
13286	3484	17	degrees	degree	NNS
13286	3484	18	,	,	,
13286	3484	19	stirring	stir	VBG
13286	3484	20	smoothly	smoothly	RB
13286	3484	21	;	;	:
13286	3484	22	beat	beat	VB
13286	3484	23	it	-PRON-	PRP
13286	3484	24	well	well	RB
13286	3484	25	in	in	IN
13286	3484	26	order	order	NN
13286	3484	27	to	to	TO
13286	3484	28	let	let	VB
13286	3484	29	the	the	DT
13286	3484	30	air	air	NN
13286	3484	31	in	in	RP
13286	3484	32	,	,	,
13286	3484	33	and	and	CC
13286	3484	34	then	then	RB
13286	3484	35	let	let	VB
13286	3484	36	it	-PRON-	PRP
13286	3484	37	stand	stand	VB
13286	3484	38	for	for	IN
13286	3484	39	1/2	1/2	CD
13286	3484	40	an	an	DT
13286	3484	41	hour	hour	NN
13286	3484	42	.	.	.
13286	3485	1	This	this	DT
13286	3485	2	allows	allow	VBZ
13286	3485	3	starch	starch	NN
13286	3485	4	grains	grain	NNS
13286	3485	5	in	in	IN
13286	3485	6	flour	flour	NN
13286	3485	7	to	to	TO
13286	3485	8	swell	swell	VB
13286	3485	9	,	,	,
13286	3485	10	and	and	CC
13286	3485	11	so	so	RB
13286	3485	12	batter	batter	NN
13286	3485	13	is	be	VBZ
13286	3485	14	lighter	light	JJR
13286	3485	15	.	.	.
13286	3486	1	When	when	WRB
13286	3486	2	ready	ready	JJ
13286	3486	3	to	to	TO
13286	3486	4	fry	fry	VB
13286	3486	5	,	,	,
13286	3486	6	warm	warm	JJ
13286	3486	7	Crisco	Crisco	NNP
13286	3486	8	and	and	CC
13286	3486	9	pour	pour	VB
13286	3486	10	in	in	RP
13286	3486	11	,	,	,
13286	3486	12	stirring	stir	VBG
13286	3486	13	at	at	IN
13286	3486	14	same	same	JJ
13286	3486	15	time	time	NN
13286	3486	16	.	.	.
13286	3487	1	Make	make	VB
13286	3487	2	some	some	DT
13286	3487	3	Crisco	Crisco	NNP
13286	3487	4	hot	hot	JJ
13286	3487	5	in	in	IN
13286	3487	6	a	a	DT
13286	3487	7	small	small	JJ
13286	3487	8	saucepan	saucepan	NN
13286	3487	9	,	,	,
13286	3487	10	ladle	ladle	VB
13286	3487	11	some	some	DT
13286	3487	12	into	into	IN
13286	3487	13	a	a	DT
13286	3487	14	frying	fry	VBG
13286	3487	15	pan	pan	NN
13286	3487	16	,	,	,
13286	3487	17	when	when	WRB
13286	3487	18	very	very	RB
13286	3487	19	hot	hot	JJ
13286	3487	20	,	,	,
13286	3487	21	pour	pour	VBP
13286	3487	22	back	back	RB
13286	3487	23	into	into	IN
13286	3487	24	saucepan	saucepan	NN
13286	3487	25	,	,	,
13286	3487	26	but	but	CC
13286	3487	27	do	do	VBP
13286	3487	28	not	not	RB
13286	3487	29	drain	drain	VB
13286	3487	30	it	-PRON-	PRP
13286	3487	31	,	,	,
13286	3487	32	then	then	RB
13286	3487	33	ladle	ladle	VB
13286	3487	34	sufficient	sufficient	JJ
13286	3487	35	batter	batter	NN
13286	3487	36	in	in	IN
13286	3487	37	to	to	TO
13286	3487	38	cover	cover	VB
13286	3487	39	the	the	DT
13286	3487	40	bottom	bottom	NN
13286	3487	41	of	of	IN
13286	3487	42	pan	pan	NN
13286	3487	43	,	,	,
13286	3487	44	shake	shake	VB
13286	3487	45	it	-PRON-	PRP
13286	3487	46	gently	gently	RB
13286	3487	47	over	over	IN
13286	3487	48	rather	rather	RB
13286	3487	49	a	a	DT
13286	3487	50	sharp	sharp	JJ
13286	3487	51	fire	fire	NN
13286	3487	52	,	,	,
13286	3487	53	and	and	CC
13286	3487	54	,	,	,
13286	3487	55	when	when	WRB
13286	3487	56	nicely	nicely	RB
13286	3487	57	browned	brown	VBN
13286	3487	58	,	,	,
13286	3487	59	toss	toss	VB
13286	3487	60	it	-PRON-	PRP
13286	3487	61	over	over	RP
13286	3487	62	and	and	CC
13286	3487	63	brown	brown	VB
13286	3487	64	other	other	JJ
13286	3487	65	side	side	NN
13286	3487	66	,	,	,
13286	3487	67	turn	turn	VB
13286	3487	68	on	on	RP
13286	3487	69	to	to	IN
13286	3487	70	a	a	DT
13286	3487	71	wire	wire	NN
13286	3487	72	or	or	CC
13286	3487	73	sieve	sieve	VB
13286	3487	74	,	,	,
13286	3487	75	sprinkle	sprinkle	VB
13286	3487	76	with	with	IN
13286	3487	77	sugar	sugar	NN
13286	3487	78	and	and	CC
13286	3487	79	ripe	ripe	JJ
13286	3487	80	blackberries	blackberry	NNS
13286	3487	81	.	.	.
13286	3488	1	Roll	roll	VB
13286	3488	2	it	-PRON-	PRP
13286	3488	3	up	up	RP
13286	3488	4	,	,	,
13286	3488	5	and	and	CC
13286	3488	6	keep	keep	VB
13286	3488	7	it	-PRON-	PRP
13286	3488	8	warm	warm	JJ
13286	3488	9	while	while	IN
13286	3488	10	finishing	finish	VBG
13286	3488	11	remainder	remainder	NN
13286	3488	12	of	of	IN
13286	3488	13	batter	batter	NN
13286	3488	14	.	.	.
13286	3489	1	Dish	dish	VB
13286	3489	2	them	-PRON-	PRP
13286	3489	3	up	up	RP
13286	3489	4	on	on	IN
13286	3489	5	platter	platter	NN
13286	3489	6	,	,	,
13286	3489	7	each	each	DT
13286	3489	8	row	row	NN
13286	3489	9	crossways	crossway	VBZ
13286	3489	10	to	to	TO
13286	3489	11	prevent	prevent	VB
13286	3489	12	under	under	IN
13286	3489	13	ones	one	NNS
13286	3489	14	from	from	IN
13286	3489	15	becoming	become	VBG
13286	3489	16	sodden	sodden	JJ
13286	3489	17	.	.	.
13286	3490	1	Sprinkle	sprinkle	VB
13286	3490	2	sugar	sugar	NN
13286	3490	3	over	over	IN
13286	3490	4	top	top	NN
13286	3490	5	and	and	CC
13286	3490	6	serve	serve	VB
13286	3490	7	.	.	.
13286	3491	1	July	July	NNP
13286	3491	2	12	12	CD
13286	3491	3	_	_	NNP
13286	3491	4	Cottage	Cottage	NNP
13286	3491	5	Pie	Pie	NNP
13286	3491	6	New	New	NNP
13286	3491	7	Stringless	Stringless	NNP
13286	3491	8	Beans	Beans	NNPS
13286	3491	9	Olive	Olive	NNP
13286	3491	10	Salad	Salad	NNP
13286	3491	11	Cheese	Cheese	NNP
13286	3491	12	Biegnets	Biegnets	NNPS
13286	3491	13	*	*	NFP
13286	3491	14	Apricot	Apricot	NNP
13286	3491	15	Pudding	Pudding	NNP
13286	3491	16	Iced	Iced	NNP
13286	3491	17	Coffee	Coffee	NNP
13286	3491	18	_	_	NNP
13286	3491	19	_	_	NNP
13286	3491	20	*	*	NFP
13286	3491	21	Apricot	Apricot	NNP
13286	3491	22	Pudding_--Put	Pudding_--Put	NNP
13286	3491	23	1	1	CD
13286	3491	24	pint	pint	NN
13286	3491	25	milk	milk	NN
13286	3491	26	into	into	IN
13286	3491	27	saucepan	saucepan	NN
13286	3491	28	,	,	,
13286	3491	29	add	add	VB
13286	3491	30	two	two	CD
13286	3491	31	tablespoons	tablespoon	NNS
13286	3491	32	Crisco	Crisco	NNP
13286	3491	33	,	,	,
13286	3491	34	and	and	CC
13286	3491	35	bring	bring	VB
13286	3491	36	to	to	IN
13286	3491	37	boiling	boiling	NN
13286	3491	38	point	point	NN
13286	3491	39	.	.	.
13286	3492	1	Mix	mix	VB
13286	3492	2	1/2	1/2	CD
13286	3492	3	cup	cup	NN
13286	3492	4	cornstarch	cornstarch	NN
13286	3492	5	with	with	IN
13286	3492	6	1/2	1/2	CD
13286	3492	7	cup	cup	NN
13286	3492	8	milk	milk	NN
13286	3492	9	and	and	CC
13286	3492	10	stir	stir	VBP
13286	3492	11	slowly	slowly	RB
13286	3492	12	into	into	IN
13286	3492	13	boiling	boil	VBG
13286	3492	14	milk	milk	NN
13286	3492	15	,	,	,
13286	3492	16	add	add	VB
13286	3492	17	1/2	1/2	CD
13286	3492	18	teaspoon	teaspoon	NN
13286	3492	19	salt	salt	NN
13286	3492	20	.	.	.
13286	3493	1	Heat	heat	NN
13286	3493	2	1	1	CD
13286	3493	3	cup	cup	NNP
13286	3493	4	apricot	apricot	NNP
13286	3493	5	jam	jam	NNP
13286	3493	6	,	,	,
13286	3493	7	and	and	CC
13286	3493	8	strain	strain	VB
13286	3493	9	off	off	RP
13286	3493	10	juice	juice	NN
13286	3493	11	.	.	.
13286	3494	1	Stir	stir	VB
13286	3494	2	the	the	DT
13286	3494	3	pieces	piece	NNS
13286	3494	4	of	of	IN
13286	3494	5	apricot	apricot	NNP
13286	3494	6	into	into	IN
13286	3494	7	cornstarch	cornstarch	NN
13286	3494	8	and	and	CC
13286	3494	9	cook	cook	NN
13286	3494	10	for	for	IN
13286	3494	11	5	5	CD
13286	3494	12	minutes	minute	NNS
13286	3494	13	.	.	.
13286	3495	1	Sprinkle	sprinkle	NN
13286	3495	2	1	1	CD
13286	3495	3	tablespoon	tablespoon	NN
13286	3495	4	chopped	chop	VBD
13286	3495	5	pistachio	pistachio	NNP
13286	3495	6	nuts	nut	NNS
13286	3495	7	into	into	IN
13286	3495	8	wet	wet	JJ
13286	3495	9	mold	mold	NN
13286	3495	10	and	and	CC
13286	3495	11	pour	pour	VBP
13286	3495	12	in	in	IN
13286	3495	13	hot	hot	JJ
13286	3495	14	mixture	mixture	NN
13286	3495	15	.	.	.
13286	3496	1	Turn	turn	VB
13286	3496	2	out	out	RP
13286	3496	3	when	when	WRB
13286	3496	4	cold	cold	JJ
13286	3496	5	and	and	CC
13286	3496	6	surround	surround	VBP
13286	3496	7	with	with	IN
13286	3496	8	apricot	apricot	NNP
13286	3496	9	juice	juice	NN
13286	3496	10	.	.	.
13286	3497	1	July	July	NNP
13286	3497	2	13	13	CD
13286	3497	3	_	_	NNP
13286	3497	4	Cream	Cream	NNP
13286	3497	5	of	of	IN
13286	3497	6	Peanut	Peanut	NNP
13286	3497	7	Soup	Soup	NNP
13286	3497	8	*	*	NFP
13286	3497	9	Veal	veal	NN
13286	3497	10	Chops	chop	NNS
13286	3497	11	Mashed	mash	VBD
13286	3497	12	Potatoes	Potatoes	NNP
13286	3497	13	String	String	NNP
13286	3497	14	Beans	Beans	NNPS
13286	3497	15	Onion	Onion	NNP
13286	3497	16	Salad	Salad	NNP
13286	3497	17	Meringues	Meringues	NNPS
13286	3497	18	Filled	fill	VBN
13286	3497	19	with	with	IN
13286	3497	20	Custard	Custard	NNP
13286	3497	21	Coffee	Coffee	NNP
13286	3497	22	_	_	NNP
13286	3497	23	_	_	NNP
13286	3497	24	*	*	NFP
13286	3497	25	Veal	Veal	NNP
13286	3497	26	Chops_--Trim	chops_--trim	NN
13286	3497	27	neatly	neatly	RB
13286	3497	28	8	8	CD
13286	3497	29	chops	chop	NNS
13286	3497	30	and	and	CC
13286	3497	31	put	put	VBN
13286	3497	32	into	into	IN
13286	3497	33	frying	fry	VBG
13286	3497	34	pan	pan	NN
13286	3497	35	with	with	IN
13286	3497	36	4	4	CD
13286	3497	37	tablespoons	tablespoon	NNS
13286	3497	38	Crisco	Crisco	NNP
13286	3497	39	,	,	,
13286	3497	40	and	and	CC
13286	3497	41	fry	fry	VB
13286	3497	42	over	over	IN
13286	3497	43	quick	quick	JJ
13286	3497	44	fire	fire	NN
13286	3497	45	a	a	DT
13286	3497	46	nice	nice	JJ
13286	3497	47	brown	brown	JJ
13286	3497	48	color	color	NN
13286	3497	49	.	.	.
13286	3498	1	As	as	IN
13286	3498	2	the	the	DT
13286	3498	3	meat	meat	NN
13286	3498	4	will	will	MD
13286	3498	5	afterwards	afterwards	RB
13286	3498	6	be	be	VB
13286	3498	7	cooked	cook	VBN
13286	3498	8	again	again	RB
13286	3498	9	,	,	,
13286	3498	10	the	the	DT
13286	3498	11	frying	frying	NN
13286	3498	12	process	process	NN
13286	3498	13	should	should	MD
13286	3498	14	be	be	VB
13286	3498	15	done	do	VBN
13286	3498	16	quickly	quickly	RB
13286	3498	17	without	without	IN
13286	3498	18	actually	actually	RB
13286	3498	19	cooking	cook	VBG
13286	3498	20	the	the	DT
13286	3498	21	chops	chop	NNS
13286	3498	22	.	.	.
13286	3499	1	Place	place	VB
13286	3499	2	them	-PRON-	PRP
13286	3499	3	between	between	IN
13286	3499	4	2	2	CD
13286	3499	5	boards	board	NNS
13286	3499	6	,	,	,
13286	3499	7	put	put	VBN
13286	3499	8	weight	weight	NN
13286	3499	9	not	not	RB
13286	3499	10	too	too	RB
13286	3499	11	heavy	heavy	JJ
13286	3499	12	over	over	IN
13286	3499	13	top	top	NN
13286	3499	14	,	,	,
13286	3499	15	and	and	CC
13286	3499	16	keep	keep	VB
13286	3499	17	them	-PRON-	PRP
13286	3499	18	until	until	IN
13286	3499	19	cold	cold	JJ
13286	3499	20	.	.	.
13286	3500	1	Strain	Strain	NNP
13286	3500	2	Crisco	Crisco	NNP
13286	3500	3	,	,	,
13286	3500	4	and	and	CC
13286	3500	5	keep	keep	VB
13286	3500	6	for	for	IN
13286	3500	7	further	further	JJ
13286	3500	8	use	use	NN
13286	3500	9	.	.	.
13286	3501	1	Cut	cut	NN
13286	3501	2	1/2	1/2	CD
13286	3501	3	cup	cup	NN
13286	3501	4	pork	pork	NN
13286	3501	5	and	and	CC
13286	3501	6	1/2	1/2	CD
13286	3501	7	cup	cup	NN
13286	3501	8	beef	beef	NN
13286	3501	9	marrow	marrow	NN
13286	3501	10	into	into	IN
13286	3501	11	small	small	JJ
13286	3501	12	pieces	piece	NNS
13286	3501	13	,	,	,
13286	3501	14	pound	pound	NN
13286	3501	15	in	in	IN
13286	3501	16	mortar	mortar	NN
13286	3501	17	;	;	:
13286	3501	18	when	when	WRB
13286	3501	19	fine	fine	RB
13286	3501	20	,	,	,
13286	3501	21	add	add	VB
13286	3501	22	1	1	CD
13286	3501	23	tablespoon	tablespoon	NN
13286	3501	24	anchovy	anchovy	NN
13286	3501	25	paste	paste	NN
13286	3501	26	,	,	,
13286	3501	27	1	1	CD
13286	3501	28	teaspoon	teaspoon	NN
13286	3501	29	powdered	powdered	JJ
13286	3501	30	savory	savory	JJ
13286	3501	31	herbs	herb	NNS
13286	3501	32	,	,	,
13286	3501	33	1	1	CD
13286	3501	34	yolk	yolk	NN
13286	3501	35	egg	egg	NN
13286	3501	36	,	,	,
13286	3501	37	and	and	CC
13286	3501	38	piece	piece	NN
13286	3501	39	of	of	IN
13286	3501	40	Crisco	Crisco	NNP
13286	3501	41	about	about	IN
13286	3501	42	size	size	NN
13286	3501	43	of	of	IN
13286	3501	44	nutmeg	nutmeg	NNP
13286	3501	45	.	.	.
13286	3502	1	Pound	pound	NN
13286	3502	2	thoroughly	thoroughly	RB
13286	3502	3	until	until	IN
13286	3502	4	smooth	smooth	JJ
13286	3502	5	,	,	,
13286	3502	6	season	season	NN
13286	3502	7	with	with	IN
13286	3502	8	pepper	pepper	NN
13286	3502	9	and	and	CC
13286	3502	10	salt	salt	NN
13286	3502	11	,	,	,
13286	3502	12	rub	rub	VB
13286	3502	13	through	through	IN
13286	3502	14	sieve	sieve	NN
13286	3502	15	,	,	,
13286	3502	16	and	and	CC
13286	3502	17	cover	cover	VB
13286	3502	18	side	side	NN
13286	3502	19	of	of	IN
13286	3502	20	each	each	DT
13286	3502	21	chop	chop	NN
13286	3502	22	thickly	thickly	RB
13286	3502	23	with	with	IN
13286	3502	24	this	this	DT
13286	3502	25	.	.	.
13286	3503	1	Put	put	VB
13286	3503	2	them	-PRON-	PRP
13286	3503	3	on	on	IN
13286	3503	4	Criscoed	Criscoed	NNP
13286	3503	5	baking	baking	NN
13286	3503	6	sheet	sheet	NN
13286	3503	7	,	,	,
13286	3503	8	cover	cover	VBP
13286	3503	9	with	with	IN
13286	3503	10	few	few	JJ
13286	3503	11	fried	fry	VBN
13286	3503	12	breadcrumbs	breadcrumb	NNS
13286	3503	13	,	,	,
13286	3503	14	sprinkle	sprinkle	VB
13286	3503	15	with	with	IN
13286	3503	16	melted	melt	VBN
13286	3503	17	Crisco	Crisco	NNP
13286	3503	18	and	and	CC
13286	3503	19	place	place	NN
13286	3503	20	in	in	IN
13286	3503	21	hot	hot	JJ
13286	3503	22	oven	oven	NN
13286	3503	23	for	for	IN
13286	3503	24	10	10	CD
13286	3503	25	minutes	minute	NNS
13286	3503	26	.	.	.
13286	3504	1	Dish	dish	VB
13286	3504	2	up	up	RP
13286	3504	3	chops	chop	NNS
13286	3504	4	in	in	IN
13286	3504	5	circle	circle	NN
13286	3504	6	on	on	IN
13286	3504	7	hot	hot	JJ
13286	3504	8	dish	dish	NN
13286	3504	9	,	,	,
13286	3504	10	and	and	CC
13286	3504	11	serve	serve	VB
13286	3504	12	.	.	.
13286	3505	1	July	July	NNP
13286	3505	2	14	14	CD
13286	3505	3	_	_	NNP
13286	3505	4	Steak	Steak	NNP
13286	3505	5	,	,	,
13286	3505	6	a	a	DT
13286	3505	7	la	la	NNP
13286	3505	8	Parmesan	Parmesan	NNP
13286	3505	9	Corn	Corn	NNP
13286	3505	10	Pudding	Pudding	NNP
13286	3505	11	Mashed	Mashed	NNP
13286	3505	12	Potatoes	Potatoes	NNPS
13286	3505	13	Lettuce	Lettuce	NNP
13286	3505	14	,	,	,
13286	3505	15	French	french	JJ
13286	3505	16	Dressing	dressing	NN
13286	3505	17	*	*	NFP
13286	3505	18	Cheese	Cheese	NNP
13286	3505	19	Balls	Balls	NNPS
13286	3505	20	Peach	Peach	NNP
13286	3505	21	Ice	Ice	NNP
13286	3505	22	Cream	Cream	NNP
13286	3505	23	Coffee	Coffee	NNP
13286	3505	24	_	_	NNP
13286	3505	25	_	_	NNP
13286	3505	26	*	*	NFP
13286	3505	27	Cheese	Cheese	NNP
13286	3505	28	Balls_--1/2	Balls_--1/2	NNP
13286	3505	29	cup	cup	NN
13286	3505	30	breadcrumbs	breadcrumb	NNS
13286	3505	31	,	,	,
13286	3505	32	1	1	CD
13286	3505	33	teaspoon	teaspoon	NN
13286	3505	34	Crisco	Crisco	NNP
13286	3505	35	,	,	,
13286	3505	36	1/4	1/4	CD
13286	3505	37	teaspoon	teaspoon	NN
13286	3505	38	mustard	mustard	NN
13286	3505	39	,	,	,
13286	3505	40	1	1	CD
13286	3505	41	cup	cup	NN
13286	3505	42	grated	grate	VBN
13286	3505	43	cheese	cheese	NN
13286	3505	44	,	,	,
13286	3505	45	1	1	CD
13286	3505	46	egg	egg	NN
13286	3505	47	,	,	,
13286	3505	48	1/2	1/2	CD
13286	3505	49	teaspoon	teaspoon	NN
13286	3505	50	salt	salt	NN
13286	3505	51	,	,	,
13286	3505	52	and	and	CC
13286	3505	53	a	a	DT
13286	3505	54	few	few	JJ
13286	3505	55	grains	grain	NNS
13286	3505	56	red	red	JJ
13286	3505	57	pepper	pepper	NN
13286	3505	58	.	.	.
13286	3506	1	Rub	Rub	NNP
13286	3506	2	Crisco	Crisco	NNP
13286	3506	3	into	into	IN
13286	3506	4	crumbs	crumb	NNS
13286	3506	5	and	and	CC
13286	3506	6	cheese	cheese	NN
13286	3506	7	,	,	,
13286	3506	8	add	add	VB
13286	3506	9	seasonings	seasoning	NNS
13286	3506	10	and	and	CC
13286	3506	11	egg	egg	NN
13286	3506	12	well	well	RB
13286	3506	13	beaten	beat	VBN
13286	3506	14	.	.	.
13286	3507	1	Shape	shape	NN
13286	3507	2	in	in	IN
13286	3507	3	small	small	JJ
13286	3507	4	balls	ball	NNS
13286	3507	5	and	and	CC
13286	3507	6	fry	fry	NN
13286	3507	7	in	in	IN
13286	3507	8	hot	hot	JJ
13286	3507	9	Crisco	Crisco	NNP
13286	3507	10	.	.	.
13286	3508	1	Drain	drain	VB
13286	3508	2	and	and	CC
13286	3508	3	serve	serve	VB
13286	3508	4	hot	hot	JJ
13286	3508	5	.	.	.
13286	3509	1	July	July	NNP
13286	3509	2	15	15	CD
13286	3509	3	_	_	NNP
13286	3509	4	Stuffed	Stuffed	NNP
13286	3509	5	Shoulder	Shoulder	NNP
13286	3509	6	of	of	IN
13286	3509	7	Veal	Veal	NNP
13286	3509	8	,	,	,
13286	3509	9	Braised	Braised	NNP
13286	3509	10	Buttered	Buttered	NNP
13286	3509	11	Beets	Beets	NNP
13286	3509	12	Potato	Potato	NNP
13286	3509	13	Roses	Roses	NNPS
13286	3509	14	Onion	Onion	NNP
13286	3509	15	and	and	CC
13286	3509	16	Tomato	Tomato	NNP
13286	3509	17	Salad	Salad	NNP
13286	3509	18	Rhubarb	Rhubarb	NNP
13286	3509	19	Dumplings	Dumplings	NNPS
13286	3509	20	*	*	NFP
13286	3509	21	Mocha	Mocha	NNP
13286	3509	22	Cake	Cake	NNP
13286	3509	23	Coffee	Coffee	NNP
13286	3509	24	_	_	NNP
13286	3509	25	_	_	NNP
13286	3509	26	*	*	NFP
13286	3509	27	Mocha	Mocha	NNP
13286	3509	28	Cake--_Sift	Cake--_Sift	NNP
13286	3509	29	6	6	CD
13286	3509	30	cups	cup	NNS
13286	3509	31	flour	flour	NN
13286	3509	32	with	with	IN
13286	3509	33	1	1	CD
13286	3509	34	teaspoon	teaspoon	NN
13286	3509	35	baking	bake	VBG
13286	3509	36	powder	powder	NN
13286	3509	37	into	into	IN
13286	3509	38	a	a	DT
13286	3509	39	basin	basin	NN
13286	3509	40	,	,	,
13286	3509	41	add	add	VB
13286	3509	42	1	1	CD
13286	3509	43	teaspoon	teaspoon	NN
13286	3509	44	each	each	DT
13286	3509	45	of	of	IN
13286	3509	46	powdered	powdered	JJ
13286	3509	47	cinnamon	cinnamon	NN
13286	3509	48	,	,	,
13286	3509	49	nutmeg	nutmeg	NN
13286	3509	50	,	,	,
13286	3509	51	and	and	CC
13286	3509	52	cloves	clove	NNS
13286	3509	53	,	,	,
13286	3509	54	1	1	CD
13286	3509	55	cup	cup	NNP
13286	3509	56	brown	brown	NNP
13286	3509	57	sugar	sugar	NN
13286	3509	58	,	,	,
13286	3509	59	1/2	1/2	CD
13286	3509	60	teaspoonful	teaspoonful	JJ
13286	3509	61	salt	salt	NN
13286	3509	62	,	,	,
13286	3509	63	and	and	CC
13286	3509	64	1	1	CD
13286	3509	65	cup	cup	NN
13286	3509	66	Crisco	Crisco	NNP
13286	3509	67	;	;	:
13286	3509	68	rub	rub	VB
13286	3509	69	well	well	RB
13286	3509	70	together	together	RB
13286	3509	71	,	,	,
13286	3509	72	add	add	VB
13286	3509	73	1/2	1/2	CD
13286	3509	74	a	a	DT
13286	3509	75	cup	cup	NN
13286	3509	76	golden	golden	JJ
13286	3509	77	syrup	syrup	NN
13286	3509	78	,	,	,
13286	3509	79	1	1	CD
13286	3509	80	cup	cup	NN
13286	3509	81	strong	strong	JJ
13286	3509	82	cold	cold	JJ
13286	3509	83	coffee	coffee	NN
13286	3509	84	,	,	,
13286	3509	85	2	2	CD
13286	3509	86	well	well	RB
13286	3509	87	beaten	beat	VBN
13286	3509	88	eggs	egg	NNS
13286	3509	89	,	,	,
13286	3509	90	1	1	CD
13286	3509	91	cup	cup	NN
13286	3509	92	currants	currant	NNS
13286	3509	93	and	and	CC
13286	3509	94	1	1	CD
13286	3509	95	cup	cup	NN
13286	3509	96	sultana	sultana	NN
13286	3509	97	raisins	raisin	NNS
13286	3509	98	,	,	,
13286	3509	99	mix	mix	VB
13286	3509	100	well	well	RB
13286	3509	101	together	together	RB
13286	3509	102	.	.	.
13286	3510	1	Pour	pour	VB
13286	3510	2	into	into	IN
13286	3510	3	Criscoed	Criscoed	NNP
13286	3510	4	and	and	CC
13286	3510	5	papered	paper	VBN
13286	3510	6	tin	tin	NN
13286	3510	7	and	and	CC
13286	3510	8	bake	bake	NN
13286	3510	9	in	in	IN
13286	3510	10	moderate	moderate	JJ
13286	3510	11	oven	oven	NNP
13286	3510	12	2	2	CD
13286	3510	13	hours	hour	NNS
13286	3510	14	.	.	.
13286	3511	1	July	July	NNP
13286	3511	2	16	16	CD
13286	3511	3	_	_	NNP
13286	3511	4	Tomato	Tomato	NNP
13286	3511	5	Soup	Soup	NNP
13286	3511	6	Fried	Fried	NNP
13286	3511	7	Chicken	Chicken	NNP
13286	3511	8	Waffles	Waffles	NNP
13286	3511	9	Pea	Pea	NNP
13286	3511	10	Souffles	Souffles	NNPS
13286	3511	11	Creamed	Creamed	NNP
13286	3511	12	White	White	NNP
13286	3511	13	Potatoes	Potatoes	NNPS
13286	3511	14	Bean	Bean	NNP
13286	3511	15	Salad	Salad	NNP
13286	3511	16	*	*	NFP
13286	3511	17	Snow	Snow	NNP
13286	3511	18	Balls	Balls	NNPS
13286	3511	19	Coffee	Coffee	NNP
13286	3511	20	_	_	NNP
13286	3511	21	_	_	NNP
13286	3511	22	*	*	NFP
13286	3511	23	Snow	Snow	NNP
13286	3511	24	Balls--_1	Balls--_1	NNP
13286	3511	25	cup	cup	NN
13286	3511	26	sugar	sugar	NN
13286	3511	27	,	,	,
13286	3511	28	1/4	1/4	CD
13286	3511	29	cup	cup	NN
13286	3511	30	milk	milk	NN
13286	3511	31	,	,	,
13286	3511	32	1/2	1/2	CD
13286	3511	33	cup	cup	NN
13286	3511	34	Crisco	Crisco	NNP
13286	3511	35	,	,	,
13286	3511	36	2	2	CD
13286	3511	37	-	-	SYM
13286	3511	38	1/4	1/4	CD
13286	3511	39	cups	cup	NNS
13286	3511	40	flour	flour	NN
13286	3511	41	,	,	,
13286	3511	42	3	3	CD
13286	3511	43	-	-	SYM
13286	3511	44	1/2	1/2	CD
13286	3511	45	teaspoons	teaspoon	NNS
13286	3511	46	baking	bake	VBG
13286	3511	47	powder	powder	NN
13286	3511	48	,	,	,
13286	3511	49	and	and	CC
13286	3511	50	whites	white	NNS
13286	3511	51	of	of	IN
13286	3511	52	4	4	CD
13286	3511	53	eggs	egg	NNS
13286	3511	54	.	.	.
13286	3512	1	Cream	Cream	NNP
13286	3512	2	Crisco	Crisco	NNP
13286	3512	3	,	,	,
13286	3512	4	add	add	VB
13286	3512	5	sugar	sugar	NN
13286	3512	6	gradually	gradually	RB
13286	3512	7	,	,	,
13286	3512	8	milk	milk	NN
13286	3512	9	,	,	,
13286	3512	10	and	and	CC
13286	3512	11	flour	flour	NN
13286	3512	12	sifted	sift	VBN
13286	3512	13	with	with	IN
13286	3512	14	baking	baking	NN
13286	3512	15	powder	powder	NN
13286	3512	16	;	;	:
13286	3512	17	add	add	VB
13286	3512	18	whites	white	NNS
13286	3512	19	of	of	IN
13286	3512	20	eggs	egg	NNS
13286	3512	21	beaten	beat	VBN
13286	3512	22	stiff	stiff	JJ
13286	3512	23	.	.	.
13286	3513	1	Steam	steam	NN
13286	3513	2	35	35	CD
13286	3513	3	minutes	minute	NNS
13286	3513	4	in	in	IN
13286	3513	5	Criscoed	Criscoed	NNP
13286	3513	6	cups	cup	NNS
13286	3513	7	;	;	:
13286	3513	8	serve	serve	VB
13286	3513	9	with	with	IN
13286	3513	10	stewed	stew	VBN
13286	3513	11	or	or	CC
13286	3513	12	preserved	preserve	VBN
13286	3513	13	fruit	fruit	NN
13286	3513	14	.	.	.
13286	3514	1	July	July	NNP
13286	3514	2	17	17	CD
13286	3514	3	_	_	NNP
13286	3514	4	Iced	Iced	NNP
13286	3514	5	Currants	Currants	NNPS
13286	3514	6	*	*	NFP
13286	3514	7	Blanquette	Blanquette	NNP
13286	3514	8	of	of	IN
13286	3514	9	Veal	Veal	NNP
13286	3514	10	Fried	Fried	NNP
13286	3514	11	Artichokes	Artichokes	NNP
13286	3514	12	Duchesse	Duchesse	NNP
13286	3514	13	Potatoes	Potatoes	NNP
13286	3514	14	Cauliflower	Cauliflower	NNP
13286	3514	15	and	and	CC
13286	3514	16	Red	Red	NNP
13286	3514	17	Pepper	Pepper	NNP
13286	3514	18	Salad	Salad	NNP
13286	3514	19	Macaroon	Macaroon	NNP
13286	3514	20	Trifle	Trifle	NNP
13286	3514	21	Coffee	Coffee	NNP
13286	3514	22	_	_	NNP
13286	3514	23	_	_	NNP
13286	3514	24	*	*	NFP
13286	3514	25	Blanquette	Blanquette	NNP
13286	3514	26	of	of	IN
13286	3514	27	Veal--_2	Veal--_2	NNP
13286	3514	28	tablespoons	tablespoon	NNS
13286	3514	29	Crisco	Crisco	NNP
13286	3514	30	,	,	,
13286	3514	31	2	2	CD
13286	3514	32	pounds	pound	NNS
13286	3514	33	fillet	fillet	NN
13286	3514	34	of	of	IN
13286	3514	35	veal	veal	NN
13286	3514	36	,	,	,
13286	3514	37	1/2	1/2	CD
13286	3514	38	cup	cup	NN
13286	3514	39	cream	cream	NN
13286	3514	40	,	,	,
13286	3514	41	4	4	CD
13286	3514	42	tablespoons	tablespoon	NNS
13286	3514	43	flour	flour	NN
13286	3514	44	,	,	,
13286	3514	45	1	1	CD
13286	3514	46	large	large	JJ
13286	3514	47	onion	onion	NN
13286	3514	48	,	,	,
13286	3514	49	1	1	CD
13286	3514	50	carrot	carrot	NN
13286	3514	51	,	,	,
13286	3514	52	seasoning	seasoning	NN
13286	3514	53	,	,	,
13286	3514	54	12	12	CD
13286	3514	55	preserved	preserve	VBN
13286	3514	56	mushrooms	mushroom	NNS
13286	3514	57	,	,	,
13286	3514	58	and	and	CC
13286	3514	59	12	12	CD
13286	3514	60	whole	whole	JJ
13286	3514	61	peppers	pepper	NNS
13286	3514	62	.	.	.
13286	3515	1	Cut	cut	NN
13286	3515	2	veal	veal	NN
13286	3515	3	into	into	IN
13286	3515	4	square	square	JJ
13286	3515	5	pieces	piece	NNS
13286	3515	6	,	,	,
13286	3515	7	put	put	VBD
13286	3515	8	them	-PRON-	PRP
13286	3515	9	into	into	IN
13286	3515	10	stewpan	stewpan	NN
13286	3515	11	with	with	IN
13286	3515	12	enough	enough	JJ
13286	3515	13	cold	cold	JJ
13286	3515	14	water	water	NN
13286	3515	15	to	to	TO
13286	3515	16	cover	cover	VB
13286	3515	17	,	,	,
13286	3515	18	bring	bring	VB
13286	3515	19	it	-PRON-	PRP
13286	3515	20	to	to	TO
13286	3515	21	boil	boil	VB
13286	3515	22	,	,	,
13286	3515	23	and	and	CC
13286	3515	24	skim	skim	NNP
13286	3515	25	well	well	RB
13286	3515	26	;	;	:
13286	3515	27	add	add	VB
13286	3515	28	salt	salt	NN
13286	3515	29	to	to	IN
13286	3515	30	taste	taste	NN
13286	3515	31	,	,	,
13286	3515	32	onion	onion	NN
13286	3515	33	cut	cut	NN
13286	3515	34	in	in	IN
13286	3515	35	quarters	quarter	NNS
13286	3515	36	,	,	,
13286	3515	37	carrot	carrot	NNP
13286	3515	38	,	,	,
13286	3515	39	whole	whole	JJ
13286	3515	40	peppers	pepper	NNS
13286	3515	41	;	;	:
13286	3515	42	cook	cook	VB
13286	3515	43	gently	gently	RB
13286	3515	44	1	1	CD
13286	3515	45	hour	hour	NN
13286	3515	46	.	.	.
13286	3516	1	Take	take	VB
13286	3516	2	up	up	RP
13286	3516	3	meat	meat	NN
13286	3516	4	,	,	,
13286	3516	5	strain	strain	VB
13286	3516	6	stock	stock	NN
13286	3516	7	,	,	,
13286	3516	8	and	and	CC
13286	3516	9	measure	measure	VB
13286	3516	10	off	off	RP
13286	3516	11	1	1	CD
13286	3516	12	pint	pint	NN
13286	3516	13	.	.	.
13286	3517	1	Melt	Melt	NNP
13286	3517	2	Crisco	Crisco	NNP
13286	3517	3	in	in	IN
13286	3517	4	stewpan	stewpan	NN
13286	3517	5	,	,	,
13286	3517	6	stir	stir	VB
13286	3517	7	in	in	IN
13286	3517	8	flour	flour	NN
13286	3517	9	,	,	,
13286	3517	10	add	add	VB
13286	3517	11	stock	stock	NN
13286	3517	12	;	;	:
13286	3517	13	boil	boil	NN
13286	3517	14	and	and	CC
13286	3517	15	skim	skim	NNP
13286	3517	16	;	;	:
13286	3517	17	cook	cook	NN
13286	3517	18	for	for	IN
13286	3517	19	a	a	DT
13286	3517	20	few	few	JJ
13286	3517	21	minutes	minute	NNS
13286	3517	22	.	.	.
13286	3518	1	Add	add	VB
13286	3518	2	mushrooms	mushroom	NNS
13286	3518	3	,	,	,
13286	3518	4	cut	cut	VBN
13286	3518	5	in	in	IN
13286	3518	6	slices	slice	NNS
13286	3518	7	,	,	,
13286	3518	8	and	and	CC
13286	3518	9	cream	cream	NN
13286	3518	10	;	;	:
13286	3518	11	put	put	VBN
13286	3518	12	in	in	IN
13286	3518	13	pieces	piece	NNS
13286	3518	14	of	of	IN
13286	3518	15	veal	veal	NN
13286	3518	16	;	;	:
13286	3518	17	make	make	VB
13286	3518	18	hot	hot	JJ
13286	3518	19	,	,	,
13286	3518	20	but	but	CC
13286	3518	21	do	do	VBP
13286	3518	22	not	not	RB
13286	3518	23	boil	boil	VB
13286	3518	24	again	again	RB
13286	3518	25	;	;	:
13286	3518	26	season	season	NN
13286	3518	27	nicely	nicely	RB
13286	3518	28	,	,	,
13286	3518	29	dish	dish	VB
13286	3518	30	up	up	RP
13286	3518	31	,	,	,
13286	3518	32	sprinkle	sprinkle	VB
13286	3518	33	little	little	JJ
13286	3518	34	chopped	chop	VBN
13286	3518	35	parsley	parsley	NN
13286	3518	36	over	over	RP
13286	3518	37	,	,	,
13286	3518	38	and	and	CC
13286	3518	39	serve	serve	VB
13286	3518	40	.	.	.
13286	3519	1	July	July	NNP
13286	3519	2	18	18	CD
13286	3519	3	_	_	NNP
13286	3519	4	Onion	Onion	NNP
13286	3519	5	Soup	Soup	NNP
13286	3519	6	Fricasseed	Fricasseed	NNP
13286	3519	7	Tripe	tripe	NN
13286	3519	8	Baked	Baked	NNP
13286	3519	9	Potatoes	Potatoes	NNP
13286	3519	10	Stringless	Stringless	NNP
13286	3519	11	Beans	Beans	NNPS
13286	3519	12	Tomatoes	tomatoe	VBZ
13286	3519	13	Stuffed	stuff	VBN
13286	3519	14	with	with	IN
13286	3519	15	Pineapple	Pineapple	NNP
13286	3519	16	Bisque	Bisque	NNP
13286	3519	17	Ice	Ice	NNP
13286	3519	18	Cream	Cream	NNP
13286	3519	19	Coffee	Coffee	NNP
13286	3519	20	_	_	NNP
13286	3519	21	_	_	NNP
13286	3519	22	*	*	NFP
13286	3519	23	Fricasseed	Fricasseed	NNP
13286	3519	24	Tripe--_Cut	Tripe--_Cut	NNP
13286	3519	25	2	2	CD
13286	3519	26	pounds	pound	NNS
13286	3519	27	of	of	IN
13286	3519	28	tripe	tripe	NN
13286	3519	29	into	into	IN
13286	3519	30	narrow	narrow	JJ
13286	3519	31	strips	strip	NNS
13286	3519	32	,	,	,
13286	3519	33	add	add	VB
13286	3519	34	1/2	1/2	CD
13286	3519	35	cup	cup	NN
13286	3519	36	of	of	IN
13286	3519	37	water	water	NN
13286	3519	38	,	,	,
13286	3519	39	2	2	CD
13286	3519	40	cups	cup	NNS
13286	3519	41	milk	milk	NN
13286	3519	42	,	,	,
13286	3519	43	season	season	NN
13286	3519	44	with	with	IN
13286	3519	45	salt	salt	NN
13286	3519	46	and	and	CC
13286	3519	47	pepper	pepper	NN
13286	3519	48	,	,	,
13286	3519	49	add	add	VB
13286	3519	50	1/4	1/4	CD
13286	3519	51	cup	cup	NN
13286	3519	52	Crisco	Crisco	NNP
13286	3519	53	mixed	mixed	JJ
13286	3519	54	with	with	IN
13286	3519	55	2	2	CD
13286	3519	56	tablespoons	tablespoon	NNS
13286	3519	57	flour	flour	NN
13286	3519	58	;	;	:
13286	3519	59	simmer	simmer	NN
13286	3519	60	for	for	IN
13286	3519	61	30	30	CD
13286	3519	62	minutes	minute	NNS
13286	3519	63	and	and	CC
13286	3519	64	serve	serve	VB
13286	3519	65	hot	hot	JJ
13286	3519	66	.	.	.
13286	3520	1	A	a	DT
13286	3520	2	little	little	JJ
13286	3520	3	chopped	chopped	JJ
13286	3520	4	parsley	parsley	NN
13286	3520	5	is	be	VBZ
13286	3520	6	an	an	DT
13286	3520	7	improvement	improvement	NN
13286	3520	8	.	.	.
13286	3521	1	July	July	NNP
13286	3521	2	19	19	CD
13286	3521	3	_	_	NNP
13286	3521	4	Cream	Cream	NNP
13286	3521	5	of	of	IN
13286	3521	6	Asparagus	Asparagus	NNP
13286	3521	7	Soup	Soup	NNP
13286	3521	8	*	*	NFP
13286	3521	9	Lamb	Lamb	NNP
13286	3521	10	Fricassee	Fricassee	NNP
13286	3521	11	with	with	IN
13286	3521	12	Dumplings	Dumplings	NNPS
13286	3521	13	Mint	Mint	NNP
13286	3521	14	Jelly	Jelly	NNP
13286	3521	15	Green	Green	NNP
13286	3521	16	Peas	Peas	NNP
13286	3521	17	Romaine	Romaine	NNP
13286	3521	18	Salad	Salad	NNP
13286	3521	19	Cheese	Cheese	NNP
13286	3521	20	Toasted	Toasted	NNP
13286	3521	21	Crackers	Crackers	NNPS
13286	3521	22	Watermelon	Watermelon	NNP
13286	3521	23	Coffee	Coffee	NNP
13286	3521	24	_	_	NNP
13286	3521	25	_	_	NNP
13286	3521	26	*	*	NFP
13286	3521	27	Lamb	Lamb	NNP
13286	3521	28	Fricassee	Fricassee	NNP
13286	3521	29	with	with	IN
13286	3521	30	Dumplings--	Dumplings--	NNP
13286	3521	31	_	_	NNP
13286	3521	32	Cut	Cut	NNP
13286	3521	33	up	up	RP
13286	3521	34	and	and	CC
13286	3521	35	dice	dice	VB
13286	3521	36	enough	enough	JJ
13286	3521	37	cold	cold	JJ
13286	3521	38	lamb	lamb	NNP
13286	3521	39	to	to	TO
13286	3521	40	make	make	VB
13286	3521	41	1	1	CD
13286	3521	42	quart	quart	NN
13286	3521	43	.	.	.
13286	3522	1	Season	season	NN
13286	3522	2	with	with	IN
13286	3522	3	salt	salt	NN
13286	3522	4	and	and	CC
13286	3522	5	white	white	JJ
13286	3522	6	pepper	pepper	NN
13286	3522	7	,	,	,
13286	3522	8	put	put	VBN
13286	3522	9	into	into	IN
13286	3522	10	Criscoed	Criscoed	NNP
13286	3522	11	baking	baking	NN
13286	3522	12	dish	dish	NN
13286	3522	13	and	and	CC
13286	3522	14	pour	pour	VB
13286	3522	15	over	over	RP
13286	3522	16	following	follow	VBG
13286	3522	17	sauce	sauce	NN
13286	3522	18	:	:	:
13286	3522	19	Blend	blend	NN
13286	3522	20	2	2	CD
13286	3522	21	tablespoons	tablespoon	NNS
13286	3522	22	Crisco	crisco	NN
13286	3522	23	with	with	IN
13286	3522	24	2	2	CD
13286	3522	25	tablespoons	tablespoon	NNS
13286	3522	26	flour	flour	NN
13286	3522	27	,	,	,
13286	3522	28	and	and	CC
13286	3522	29	cook	cook	NN
13286	3522	30	until	until	IN
13286	3522	31	brown	brown	NNP
13286	3522	32	.	.	.
13286	3523	1	Now	now	RB
13286	3523	2	add	add	VB
13286	3523	3	2	2	CD
13286	3523	4	cups	cup	NNS
13286	3523	5	water	water	NN
13286	3523	6	and	and	CC
13286	3523	7	when	when	WRB
13286	3523	8	it	-PRON-	PRP
13286	3523	9	boils	boil	VBZ
13286	3523	10	season	season	NN
13286	3523	11	with	with	IN
13286	3523	12	salt	salt	NN
13286	3523	13	,	,	,
13286	3523	14	pepper	pepper	NN
13286	3523	15	,	,	,
13286	3523	16	onion	onion	NN
13286	3523	17	juice	juice	NN
13286	3523	18	to	to	TO
13286	3523	19	taste	taste	VB
13286	3523	20	and	and	CC
13286	3523	21	pour	pour	VB
13286	3523	22	over	over	IN
13286	3523	23	meat	meat	NN
13286	3523	24	.	.	.
13286	3524	1	Cover	cover	VB
13286	3524	2	and	and	CC
13286	3524	3	bake	bake	VB
13286	3524	4	in	in	IN
13286	3524	5	moderate	moderate	JJ
13286	3524	6	oven	oven	NNP
13286	3524	7	20	20	CD
13286	3524	8	minutes	minute	NNS
13286	3524	9	.	.	.
13286	3525	1	To	to	TO
13286	3525	2	make	make	VB
13286	3525	3	the	the	DT
13286	3525	4	dumplings	dumpling	NNS
13286	3525	5	,	,	,
13286	3525	6	sift	sift	VB
13286	3525	7	together	together	RB
13286	3525	8	2	2	CD
13286	3525	9	cups	cup	NNS
13286	3525	10	flour	flour	NN
13286	3525	11	,	,	,
13286	3525	12	1/2	1/2	CD
13286	3525	13	teaspoon	teaspoon	NN
13286	3525	14	salt	salt	NN
13286	3525	15	,	,	,
13286	3525	16	1/4	1/4	CD
13286	3525	17	teaspoon	teaspoon	NN
13286	3525	18	sugar	sugar	NN
13286	3525	19	,	,	,
13286	3525	20	and	and	CC
13286	3525	21	2	2	CD
13286	3525	22	teaspoons	teaspoon	NNS
13286	3525	23	baking	bake	VBG
13286	3525	24	powder	powder	NN
13286	3525	25	.	.	.
13286	3526	1	Add	add	NN
13286	3526	2	1	1	CD
13286	3526	3	tablespoon	tablespoon	NN
13286	3526	4	Crisco	Crisco	NNP
13286	3526	5	and	and	CC
13286	3526	6	rub	rub	VB
13286	3526	7	in	in	RP
13286	3526	8	with	with	IN
13286	3526	9	tips	tip	NNS
13286	3526	10	of	of	IN
13286	3526	11	fingers	finger	NNS
13286	3526	12	,	,	,
13286	3526	13	then	then	RB
13286	3526	14	add	add	VB
13286	3526	15	sufficient	sufficient	JJ
13286	3526	16	milk	milk	NN
13286	3526	17	to	to	TO
13286	3526	18	make	make	VB
13286	3526	19	soft	soft	JJ
13286	3526	20	dough	dough	NN
13286	3526	21	.	.	.
13286	3527	1	Roll	roll	VB
13286	3527	2	out	out	RP
13286	3527	3	and	and	CC
13286	3527	4	cut	cut	VBD
13286	3527	5	into	into	IN
13286	3527	6	small	small	JJ
13286	3527	7	biscuits	biscuit	NNS
13286	3527	8	.	.	.
13286	3528	1	Place	place	NN
13286	3528	2	on	on	IN
13286	3528	3	top	top	NN
13286	3528	4	of	of	IN
13286	3528	5	lamb	lamb	NN
13286	3528	6	and	and	CC
13286	3528	7	bake	bake	NN
13286	3528	8	in	in	IN
13286	3528	9	hot	hot	JJ
13286	3528	10	oven	oven	NN
13286	3528	11	for	for	IN
13286	3528	12	12	12	CD
13286	3528	13	minutes	minute	NNS
13286	3528	14	.	.	.
13286	3529	1	Serve	serve	VB
13286	3529	2	hot	hot	JJ
13286	3529	3	.	.	.
13286	3530	1	July	July	NNP
13286	3530	2	20	20	CD
13286	3530	3	_	_	NNP
13286	3530	4	Roast	Roast	NNP
13286	3530	5	Beef	Beef	NNP
13286	3530	6	's	's	POS
13286	3530	7	Heart	Heart	NNP
13286	3530	8	Boiled	Boiled	NNP
13286	3530	9	New	New	NNP
13286	3530	10	Potatoes	Potatoes	NNP
13286	3530	11	Cauliflower	Cauliflower	NNP
13286	3530	12	au	au	NNP
13286	3530	13	Gratin	Gratin	NNP
13286	3530	14	Baked	Baked	NNP
13286	3530	15	Bean	Bean	NNP
13286	3530	16	Salad	Salad	NNP
13286	3530	17	*	*	NFP
13286	3530	18	Cheese	cheese	NN
13286	3530	19	Aigrettes	Aigrettes	NNPS
13286	3530	20	Apricot	Apricot	NNP
13286	3530	21	Meringue	Meringue	NNP
13286	3530	22	Pie	Pie	NNP
13286	3530	23	Coffee	Coffee	NNP
13286	3530	24	_	_	NNP
13286	3530	25	_	_	NNP
13286	3530	26	*	*	NFP
13286	3530	27	Cheese	cheese	NN
13286	3530	28	Aigrettes--_Bring	aigrettes--_bre	VBG
13286	3530	29	2	2	CD
13286	3530	30	tablespoons	tablespoon	NNS
13286	3530	31	Crisco	Crisco	NNP
13286	3530	32	and	and	CC
13286	3530	33	1/2	1/2	CD
13286	3530	34	cup	cup	NN
13286	3530	35	water	water	NN
13286	3530	36	to	to	IN
13286	3530	37	boiling	boiling	NN
13286	3530	38	point	point	NN
13286	3530	39	,	,	,
13286	3530	40	then	then	RB
13286	3530	41	add	add	VB
13286	3530	42	1/2	1/2	CD
13286	3530	43	cup	cup	NN
13286	3530	44	flour	flour	NN
13286	3530	45	and	and	CC
13286	3530	46	stir	stir	VB
13286	3530	47	until	until	IN
13286	3530	48	mixture	mixture	NN
13286	3530	49	leaves	leave	VBZ
13286	3530	50	sides	side	NNS
13286	3530	51	of	of	IN
13286	3530	52	pan	pan	NN
13286	3530	53	.	.	.
13286	3531	1	Cool	cool	UH
13286	3531	2	,	,	,
13286	3531	3	but	but	CC
13286	3531	4	do	do	VBP
13286	3531	5	not	not	RB
13286	3531	6	allow	allow	VB
13286	3531	7	to	to	TO
13286	3531	8	become	become	VB
13286	3531	9	cold	cold	JJ
13286	3531	10	,	,	,
13286	3531	11	then	then	RB
13286	3531	12	add	add	VB
13286	3531	13	2	2	CD
13286	3531	14	eggs	egg	NNS
13286	3531	15	,	,	,
13286	3531	16	1	1	CD
13286	3531	17	by	by	IN
13286	3531	18	1	1	CD
13286	3531	19	,	,	,
13286	3531	20	4	4	CD
13286	3531	21	tablespoons	tablespoon	NNS
13286	3531	22	grated	grate	VBN
13286	3531	23	cheese	cheese	NN
13286	3531	24	,	,	,
13286	3531	25	salt	salt	NN
13286	3531	26	,	,	,
13286	3531	27	pepper	pepper	NN
13286	3531	28	,	,	,
13286	3531	29	and	and	CC
13286	3531	30	paprika	paprika	VB
13286	3531	31	to	to	TO
13286	3531	32	taste	taste	VB
13286	3531	33	and	and	CC
13286	3531	34	beat	beat	VBD
13286	3531	35	well	well	RB
13286	3531	36	.	.	.
13286	3532	1	Allow	allow	VB
13286	3532	2	to	to	TO
13286	3532	3	stand	stand	VB
13286	3532	4	in	in	IN
13286	3532	5	cool	cool	JJ
13286	3532	6	place	place	NN
13286	3532	7	30	30	CD
13286	3532	8	minutes	minute	NNS
13286	3532	9	.	.	.
13286	3533	1	Drop	drop	VB
13286	3533	2	by	by	IN
13286	3533	3	teaspoons	teaspoon	NNS
13286	3533	4	into	into	IN
13286	3533	5	hot	hot	JJ
13286	3533	6	Crisco	Crisco	NNP
13286	3533	7	and	and	CC
13286	3533	8	fry	fry	VB
13286	3533	9	a	a	DT
13286	3533	10	golden	golden	JJ
13286	3533	11	brown	brown	NN
13286	3533	12	.	.	.
13286	3534	1	Drain	drain	VB
13286	3534	2	and	and	CC
13286	3534	3	sprinkle	sprinkle	VB
13286	3534	4	with	with	IN
13286	3534	5	grated	grate	VBN
13286	3534	6	cheese	cheese	NN
13286	3534	7	.	.	.
13286	3535	1	Serve	serve	VB
13286	3535	2	hot	hot	JJ
13286	3535	3	.	.	.
13286	3536	1	The	the	DT
13286	3536	2	Crisco	Crisco	NNP
13286	3536	3	should	should	MD
13286	3536	4	not	not	RB
13286	3536	5	be	be	VB
13286	3536	6	too	too	RB
13286	3536	7	hot	hot	JJ
13286	3536	8	or	or	CC
13286	3536	9	the	the	DT
13286	3536	10	cheese	cheese	NN
13286	3536	11	will	will	MD
13286	3536	12	burn	burn	VB
13286	3536	13	.	.	.
13286	3537	1	Vegetarian	Vegetarian	NNP
13286	3537	2	July	July	NNP
13286	3537	3	21	21	CD
13286	3537	4	_	_	NNP
13286	3537	5	Strawberry	Strawberry	NNP
13286	3537	6	Cocktails	Cocktails	NNP
13286	3537	7	Macaroni	Macaroni	NNP
13286	3537	8	Cutlets	Cutlets	NNPS
13286	3537	9	,	,	,
13286	3537	10	Cheese	Cheese	NNP
13286	3537	11	Sauce	Sauce	NNP
13286	3537	12	*	*	NFP
13286	3537	13	Popovers	Popovers	NNPS
13286	3537	14	Tomato	Tomato	NNP
13286	3537	15	Mayonnaise	Mayonnaise	NNP
13286	3537	16	Pimiento	Pimiento	NNP
13286	3537	17	Sandwiches	sandwich	VBZ
13286	3537	18	Frozen	Frozen	NNP
13286	3537	19	Banana	Banana	NNP
13286	3537	20	Whip	Whip	NNP
13286	3537	21	Coffee	Coffee	NNP
13286	3537	22	_	_	NNP
13286	3537	23	_	_	NNP
13286	3537	24	*	*	NFP
13286	3537	25	Pop	pop	NN
13286	3537	26	Overs_--Beat	overs_--beat	NN
13286	3537	27	up	up	RP
13286	3537	28	3	3	CD
13286	3537	29	eggs	egg	NNS
13286	3537	30	until	until	IN
13286	3537	31	light	light	NN
13286	3537	32	;	;	:
13286	3537	33	add	add	VB
13286	3537	34	1	1	CD
13286	3537	35	cup	cup	NN
13286	3537	36	milk	milk	NN
13286	3537	37	and	and	CC
13286	3537	38	1	1	CD
13286	3537	39	teaspoon	teaspoon	NN
13286	3537	40	melted	melt	VBN
13286	3537	41	Crisco	Crisco	NNP
13286	3537	42	.	.	.
13286	3538	1	Pour	pour	VB
13286	3538	2	this	this	DT
13286	3538	3	gradually	gradually	RB
13286	3538	4	into	into	IN
13286	3538	5	1	1	CD
13286	3538	6	cup	cup	NN
13286	3538	7	flour	flour	NN
13286	3538	8	and	and	CC
13286	3538	9	1/2	1/2	CD
13286	3538	10	teaspoon	teaspoon	NN
13286	3538	11	salt	salt	NN
13286	3538	12	,	,	,
13286	3538	13	beating	beat	VBG
13286	3538	14	all	all	PDT
13286	3538	15	the	the	DT
13286	3538	16	time	time	NN
13286	3538	17	until	until	IN
13286	3538	18	smooth	smooth	JJ
13286	3538	19	.	.	.
13286	3539	1	Crisco	Crisco	NNP
13286	3539	2	iron	iron	NN
13286	3539	3	gem	gem	NN
13286	3539	4	pans	pan	NNS
13286	3539	5	,	,	,
13286	3539	6	put	put	VBD
13286	3539	7	them	-PRON-	PRP
13286	3539	8	in	in	IN
13286	3539	9	the	the	DT
13286	3539	10	oven	oven	NN
13286	3539	11	,	,	,
13286	3539	12	and	and	CC
13286	3539	13	when	when	WRB
13286	3539	14	hot	hot	JJ
13286	3539	15	,	,	,
13286	3539	16	take	take	VB
13286	3539	17	them	-PRON-	PRP
13286	3539	18	out	out	RP
13286	3539	19	and	and	CC
13286	3539	20	fill	fill	VB
13286	3539	21	them	-PRON-	PRP
13286	3539	22	half	half	NN
13286	3539	23	full	full	JJ
13286	3539	24	of	of	IN
13286	3539	25	this	this	DT
13286	3539	26	batter	batter	NN
13286	3539	27	.	.	.
13286	3540	1	Put	put	VB
13286	3540	2	them	-PRON-	PRP
13286	3540	3	back	back	RB
13286	3540	4	in	in	IN
13286	3540	5	the	the	DT
13286	3540	6	oven	oven	NN
13286	3540	7	and	and	CC
13286	3540	8	bake	bake	VB
13286	3540	9	for	for	IN
13286	3540	10	45	45	CD
13286	3540	11	minutes	minute	NNS
13286	3540	12	.	.	.
13286	3541	1	They	-PRON-	PRP
13286	3541	2	should	should	MD
13286	3541	3	be	be	VB
13286	3541	4	at	at	IN
13286	3541	5	least	least	JJS
13286	3541	6	4	4	CD
13286	3541	7	times	time	NNS
13286	3541	8	their	-PRON-	PRP$
13286	3541	9	original	original	JJ
13286	3541	10	bulk	bulk	NN
13286	3541	11	.	.	.
13286	3542	1	If	if	IN
13286	3542	2	they	-PRON-	PRP
13286	3542	3	fall	fall	VBP
13286	3542	4	,	,	,
13286	3542	5	they	-PRON-	PRP
13286	3542	6	are	be	VBP
13286	3542	7	not	not	RB
13286	3542	8	thoroughly	thoroughly	RB
13286	3542	9	done	do	VBN
13286	3542	10	.	.	.
13286	3543	1	The	the	DT
13286	3543	2	oven	oven	NN
13286	3543	3	should	should	MD
13286	3543	4	be	be	VB
13286	3543	5	hot	hot	JJ
13286	3543	6	.	.	.
13286	3544	1	July	July	NNP
13286	3544	2	22	22	CD
13286	3544	3	_	_	NNP
13286	3544	4	*	*	NFP
13286	3544	5	Pilau	Pilau	NNP
13286	3544	6	,	,	,
13286	3544	7	a	a	DT
13286	3544	8	la	la	NNP
13286	3544	9	Turque	Turque	NNP
13286	3544	10	Peppers	Peppers	NNPS
13286	3544	11	Stuffed	stuff	VBN
13286	3544	12	with	with	IN
13286	3544	13	Green	Green	NNP
13286	3544	14	Corn	Corn	NNP
13286	3544	15	Huntington	Huntington	NNP
13286	3544	16	Salad	Salad	NNP
13286	3544	17	Cheese	Cheese	NNP
13286	3544	18	Rolls	Rolls	NNPS
13286	3544	19	Baked	Baked	NNP
13286	3544	20	Custard	Custard	NNP
13286	3544	21	Coffee	Coffee	NNP
13286	3544	22	_	_	NNP
13286	3544	23	_	_	NNP
13286	3544	24	*	*	NNP
13286	3544	25	Pilau	Pilau	NNP
13286	3544	26	,	,	,
13286	3544	27	a	a	DT
13286	3544	28	la	la	NNP
13286	3544	29	Turque_--Put	Turque_--Put	NNP
13286	3544	30	1	1	CD
13286	3544	31	1/2	1/2	CD
13286	3544	32	cups	cup	NNS
13286	3544	33	of	of	IN
13286	3544	34	stock	stock	NN
13286	3544	35	,	,	,
13286	3544	36	with	with	IN
13286	3544	37	1	1	CD
13286	3544	38	cup	cup	NN
13286	3544	39	stewed	stew	VBN
13286	3544	40	and	and	CC
13286	3544	41	strained	strain	VBD
13286	3544	42	tomato	tomato	NNP
13286	3544	43	,	,	,
13286	3544	44	over	over	IN
13286	3544	45	fire	fire	NN
13286	3544	46	.	.	.
13286	3545	1	When	when	WRB
13286	3545	2	boiling	boil	VBG
13286	3545	3	add	add	VB
13286	3545	4	1	1	CD
13286	3545	5	cup	cup	NN
13286	3545	6	well	well	RB
13286	3545	7	-	-	HYPH
13286	3545	8	washed	wash	VBN
13286	3545	9	or	or	CC
13286	3545	10	blanched	blanch	VBN
13286	3545	11	rice	rice	NN
13286	3545	12	and	and	CC
13286	3545	13	1/2	1/2	CD
13286	3545	14	teaspoon	teaspoon	NN
13286	3545	15	salt	salt	NN
13286	3545	16	;	;	:
13286	3545	17	stir	stir	NNP
13286	3545	18	lightly	lightly	RB
13286	3545	19	with	with	IN
13286	3545	20	fork	fork	NN
13286	3545	21	,	,	,
13286	3545	22	occasionally	occasionally	RB
13286	3545	23	,	,	,
13286	3545	24	until	until	IN
13286	3545	25	liquor	liquor	NN
13286	3545	26	is	be	VBZ
13286	3545	27	absorbed	absorb	VBN
13286	3545	28	.	.	.
13286	3546	1	Then	then	RB
13286	3546	2	add	add	VB
13286	3546	3	1/2	1/2	CD
13286	3546	4	cup	cup	NN
13286	3546	5	Crisco	Crisco	NNP
13286	3546	6	,	,	,
13286	3546	7	season	season	NN
13286	3546	8	with	with	IN
13286	3546	9	salt	salt	NN
13286	3546	10	and	and	CC
13286	3546	11	pepper	pepper	NN
13286	3546	12	,	,	,
13286	3546	13	and	and	CC
13286	3546	14	cook	cook	VB
13286	3546	15	over	over	IN
13286	3546	16	hot	hot	JJ
13286	3546	17	water	water	NN
13286	3546	18	until	until	IN
13286	3546	19	tender	tender	NN
13286	3546	20	;	;	:
13286	3546	21	remove	remove	VB
13286	3546	22	cover	cover	NN
13286	3546	23	,	,	,
13286	3546	24	and	and	CC
13286	3546	25	stir	stir	VB
13286	3546	26	with	with	IN
13286	3546	27	fork	fork	NN
13286	3546	28	before	before	IN
13286	3546	29	serving	serve	VBG
13286	3546	30	.	.	.
13286	3547	1	July	July	NNP
13286	3547	2	23	23	CD
13286	3547	3	_	_	NNP
13286	3547	4	Vegetable	Vegetable	NNP
13286	3547	5	Soup	Soup	NNP
13286	3547	6	*	*	NFP
13286	3547	7	Fried	Fried	NNP
13286	3547	8	Fish	Fish	NNP
13286	3547	9	Baked	Baked	NNP
13286	3547	10	Shoulder	Shoulder	NNP
13286	3547	11	of	of	IN
13286	3547	12	Mutton	Mutton	NNP
13286	3547	13	Onion	Onion	NNP
13286	3547	14	Puree	Puree	NNP
13286	3547	15	Chipped	Chipped	NNP
13286	3547	16	Potatoes	Potatoes	NNP
13286	3547	17	Fruit	Fruit	NNP
13286	3547	18	Jelly	Jelly	NNP
13286	3547	19	Toasted	Toasted	NNP
13286	3547	20	Cheese	Cheese	NNP
13286	3547	21	Fingers	Fingers	NNPS
13286	3547	22	Coffee	Coffee	NNP
13286	3547	23	_	_	NNP
13286	3547	24	_	_	NNP
13286	3547	25	*	*	NFP
13286	3547	26	Fried	Fried	NNP
13286	3547	27	Fish_--Marinade	Fish_--Marinade	NNP
13286	3547	28	4	4	CD
13286	3547	29	halibut	halibut	NN
13286	3547	30	steaks	steak	NNS
13286	3547	31	for	for	IN
13286	3547	32	1	1	CD
13286	3547	33	hour	hour	NN
13286	3547	34	;	;	:
13286	3547	35	drain	drain	NN
13286	3547	36	,	,	,
13286	3547	37	dip	dip	NN
13286	3547	38	in	in	IN
13286	3547	39	salted	salt	VBN
13286	3547	40	flour	flour	NN
13286	3547	41	,	,	,
13286	3547	42	then	then	RB
13286	3547	43	in	in	IN
13286	3547	44	beaten	beat	VBN
13286	3547	45	egg	egg	NN
13286	3547	46	,	,	,
13286	3547	47	lastly	lastly	RB
13286	3547	48	in	in	IN
13286	3547	49	fine	fine	JJ
13286	3547	50	salted	salted	JJ
13286	3547	51	and	and	CC
13286	3547	52	peppered	peppered	JJ
13286	3547	53	crumbs	crumb	NNS
13286	3547	54	.	.	.
13286	3548	1	Leave	leave	VB
13286	3548	2	on	on	IN
13286	3548	3	ice	ice	NN
13286	3548	4	for	for	IN
13286	3548	5	1	1	CD
13286	3548	6	hour	hour	NN
13286	3548	7	,	,	,
13286	3548	8	and	and	CC
13286	3548	9	fry	fry	VB
13286	3548	10	in	in	IN
13286	3548	11	hot	hot	JJ
13286	3548	12	Crisco	Crisco	NNP
13286	3548	13	.	.	.
13286	3549	1	July	July	NNP
13286	3549	2	24	24	CD
13286	3549	3	_	_	NNP
13286	3549	4	Lamb	Lamb	NNP
13286	3549	5	Potpie	Potpie	NNP
13286	3549	6	Summer	Summer	NNP
13286	3549	7	Squash	Squash	NNP
13286	3549	8	Mashed	Mashed	NNP
13286	3549	9	Potatoes	Potatoes	NNP
13286	3549	10	Dressed	Dressed	NNP
13286	3549	11	Cucumbers	Cucumbers	NNPS
13286	3549	12	Raspberry	Raspberry	NNP
13286	3549	13	Float	Float	NNP
13286	3549	14	*	*	NFP
13286	3549	15	Cushion	Cushion	NNP
13286	3549	16	Cake	Cake	NNP
13286	3549	17	Iced	Iced	NNP
13286	3549	18	Coffee	Coffee	NNP
13286	3549	19	_	_	NNP
13286	3549	20	_	_	NNP
13286	3549	21	*	*	NFP
13286	3549	22	Cushion	Cushion	NNP
13286	3549	23	Cake_--Cream	cake_--cream	NN
13286	3549	24	1	1	CD
13286	3549	25	cup	cup	NN
13286	3549	26	Crisco	Crisco	NNP
13286	3549	27	with	with	IN
13286	3549	28	1/2	1/2	CD
13286	3549	29	cup	cup	NN
13286	3549	30	sugar	sugar	NN
13286	3549	31	,	,	,
13286	3549	32	add	add	VB
13286	3549	33	2	2	CD
13286	3549	34	well	well	RB
13286	3549	35	beaten	beat	VBN
13286	3549	36	eggs	egg	NNS
13286	3549	37	,	,	,
13286	3549	38	and	and	CC
13286	3549	39	1/2	1/2	CD
13286	3549	40	cup	cup	NN
13286	3549	41	milk	milk	NN
13286	3549	42	.	.	.
13286	3550	1	Sift	Sift	NNP
13286	3550	2	2	2	CD
13286	3550	3	cups	cup	NNS
13286	3550	4	flour	flour	NN
13286	3550	5	,	,	,
13286	3550	6	2	2	CD
13286	3550	7	teaspoons	teaspoon	NNS
13286	3550	8	baking	bake	VBG
13286	3550	9	powder	powder	NN
13286	3550	10	,	,	,
13286	3550	11	and	and	CC
13286	3550	12	1/2	1/2	CD
13286	3550	13	teaspoon	teaspoon	NN
13286	3550	14	salt	salt	NN
13286	3550	15	,	,	,
13286	3550	16	and	and	CC
13286	3550	17	add	add	VB
13286	3550	18	to	to	IN
13286	3550	19	Crisco	Crisco	NNP
13286	3550	20	mixture	mixture	NN
13286	3550	21	,	,	,
13286	3550	22	with	with	IN
13286	3550	23	1	1	CD
13286	3550	24	teaspoon	teaspoon	NN
13286	3550	25	vanilla	vanilla	NN
13286	3550	26	extract	extract	NN
13286	3550	27	.	.	.
13286	3551	1	Divide	divide	VB
13286	3551	2	into	into	IN
13286	3551	3	2	2	CD
13286	3551	4	parts	part	NNS
13286	3551	5	,	,	,
13286	3551	6	add	add	VB
13286	3551	7	to	to	IN
13286	3551	8	1	1	CD
13286	3551	9	part	part	NN
13286	3551	10	2	2	CD
13286	3551	11	tablespoons	tablespoon	NNS
13286	3551	12	molasses	molasse	NNS
13286	3551	13	,	,	,
13286	3551	14	1	1	CD
13286	3551	15	cup	cup	NN
13286	3551	16	seeded	seeded	JJ
13286	3551	17	raisins	raisin	NNS
13286	3551	18	,	,	,
13286	3551	19	1/2	1/2	CD
13286	3551	20	teaspoon	teaspoon	NN
13286	3551	21	cloves	clove	NNS
13286	3551	22	,	,	,
13286	3551	23	1	1	CD
13286	3551	24	teaspoon	teaspoon	NN
13286	3551	25	cinnamon	cinnamon	NN
13286	3551	26	,	,	,
13286	3551	27	and	and	CC
13286	3551	28	1/4	1/4	CD
13286	3551	29	teaspoon	teaspoon	NN
13286	3551	30	grated	grate	VBD
13286	3551	31	nutmeg	nutmeg	NNP
13286	3551	32	.	.	.
13286	3552	1	Bake	bake	VB
13286	3552	2	in	in	RP
13286	3552	3	Criscoed	Criscoed	NNP
13286	3552	4	and	and	CC
13286	3552	5	floured	flour	VBD
13286	3552	6	cake	cake	NN
13286	3552	7	tin	tin	NN
13286	3552	8	for	for	IN
13286	3552	9	20	20	CD
13286	3552	10	minutes	minute	NNS
13286	3552	11	.	.	.
13286	3553	1	Take	take	VB
13286	3553	2	out	out	IN
13286	3553	3	of	of	IN
13286	3553	4	oven	oven	NN
13286	3553	5	,	,	,
13286	3553	6	spread	spread	VB
13286	3553	7	white	white	JJ
13286	3553	8	part	part	NN
13286	3553	9	on	on	IN
13286	3553	10	top	top	NN
13286	3553	11	,	,	,
13286	3553	12	return	return	VBP
13286	3553	13	to	to	IN
13286	3553	14	oven	oven	NN
13286	3553	15	and	and	CC
13286	3553	16	bake	bake	VB
13286	3553	17	until	until	IN
13286	3553	18	done	do	VBN
13286	3553	19	.	.	.
13286	3554	1	July	July	NNP
13286	3554	2	25	25	CD
13286	3554	3	_	_	NNP
13286	3554	4	*	*	NFP
13286	3554	5	Tournedos	Tournedos	NNP
13286	3554	6	of	of	IN
13286	3554	7	Lamb	Lamb	NNP
13286	3554	8	Rissole	Rissole	NNP
13286	3554	9	Potatoes	Potatoes	NNP
13286	3554	10	Carrots	Carrots	NNP
13286	3554	11	Peas	Peas	NNP
13286	3554	12	Grape	Grape	NNP
13286	3554	13	and	and	CC
13286	3554	14	Pimiento	Pimiento	NNP
13286	3554	15	Salad	Salad	NNP
13286	3554	16	Frozen	Frozen	NNP
13286	3554	17	Cheese	Cheese	NNP
13286	3554	18	Toasted	Toasted	NNP
13286	3554	19	Crackers	Crackers	NNPS
13286	3554	20	Iced	Iced	NNP
13286	3554	21	Coffee	Coffee	NNP
13286	3554	22	_	_	NNP
13286	3554	23	_	_	NNP
13286	3554	24	*	*	NFP
13286	3554	25	Tournedos	Tournedos	NNP
13286	3554	26	of	of	IN
13286	3554	27	Lamb--_Six	Lamb--_Six	NNP
13286	3554	28	lamb	lamb	NNP
13286	3554	29	chops	chop	NNS
13286	3554	30	cut	cut	VBD
13286	3554	31	2	2	CD
13286	3554	32	inches	inch	NNS
13286	3554	33	thick	thick	JJ
13286	3554	34	,	,	,
13286	3554	35	will	will	MD
13286	3554	36	be	be	VB
13286	3554	37	required	require	VBN
13286	3554	38	.	.	.
13286	3555	1	Remove	remove	VB
13286	3555	2	bone	bone	NN
13286	3555	3	and	and	CC
13286	3555	4	fat	fat	NN
13286	3555	5	and	and	CC
13286	3555	6	with	with	IN
13286	3555	7	skewers	skewer	NNS
13286	3555	8	arrange	arrange	VBP
13286	3555	9	in	in	IN
13286	3555	10	6	6	CD
13286	3555	11	circular	circular	JJ
13286	3555	12	pieces	piece	NNS
13286	3555	13	.	.	.
13286	3556	1	Around	around	IN
13286	3556	2	each	each	DT
13286	3556	3	wrap	wrap	NN
13286	3556	4	a	a	DT
13286	3556	5	thin	thin	JJ
13286	3556	6	strip	strip	NN
13286	3556	7	of	of	IN
13286	3556	8	bacon	bacon	NN
13286	3556	9	,	,	,
13286	3556	10	fastening	fasten	VBG
13286	3556	11	in	in	IN
13286	3556	12	place	place	NN
13286	3556	13	with	with	IN
13286	3556	14	wooden	wooden	JJ
13286	3556	15	skewers	skewer	NNS
13286	3556	16	.	.	.
13286	3557	1	Sprinkle	sprinkle	VB
13286	3557	2	with	with	IN
13286	3557	3	salt	salt	NN
13286	3557	4	and	and	CC
13286	3557	5	pepper	pepper	NN
13286	3557	6	,	,	,
13286	3557	7	place	place	NN
13286	3557	8	on	on	IN
13286	3557	9	well	well	RB
13286	3557	10	Criscoed	Criscoed	NNP
13286	3557	11	broiler	broiler	NN
13286	3557	12	,	,	,
13286	3557	13	and	and	CC
13286	3557	14	broil	broil	VB
13286	3557	15	over	over	RP
13286	3557	16	clear	clear	JJ
13286	3557	17	fire	fire	NN
13286	3557	18	15	15	CD
13286	3557	19	minutes	minute	NNS
13286	3557	20	.	.	.
13286	3558	1	Remove	remove	VB
13286	3558	2	to	to	IN
13286	3558	3	hot	hot	JJ
13286	3558	4	-	-	HYPH
13286	3558	5	platter	platter	NN
13286	3558	6	,	,	,
13286	3558	7	garnish	garnish	VBP
13286	3558	8	with	with	IN
13286	3558	9	rissole	rissole	NN
13286	3558	10	potatoes	potato	NNS
13286	3558	11	,	,	,
13286	3558	12	and	and	CC
13286	3558	13	pass	pass	VB
13286	3558	14	mint	mint	NN
13286	3558	15	jelly	jelly	RB
13286	3558	16	with	with	IN
13286	3558	17	them	-PRON-	PRP
13286	3558	18	.	.	.
13286	3559	1	The	the	DT
13286	3559	2	potatoes	potato	NNS
13286	3559	3	are	be	VBP
13286	3559	4	done	do	VBN
13286	3559	5	in	in	IN
13286	3559	6	this	this	DT
13286	3559	7	way	way	NN
13286	3559	8	:	:	:
13286	3559	9	Peel	peel	VB
13286	3559	10	and	and	CC
13286	3559	11	wash	wash	VB
13286	3559	12	8	8	CD
13286	3559	13	Bermuda	Bermuda	NNP
13286	3559	14	potatoes	potato	NNS
13286	3559	15	of	of	IN
13286	3559	16	uniform	uniform	JJ
13286	3559	17	size	size	NN
13286	3559	18	,	,	,
13286	3559	19	put	put	VBN
13286	3559	20	in	in	IN
13286	3559	21	ice	ice	NN
13286	3559	22	water	water	NN
13286	3559	23	for	for	IN
13286	3559	24	15	15	CD
13286	3559	25	minutes	minute	NNS
13286	3559	26	,	,	,
13286	3559	27	dry	dry	JJ
13286	3559	28	in	in	IN
13286	3559	29	a	a	DT
13286	3559	30	towel	towel	NN
13286	3559	31	,	,	,
13286	3559	32	and	and	CC
13286	3559	33	fry	fry	VB
13286	3559	34	until	until	IN
13286	3559	35	delicate	delicate	JJ
13286	3559	36	brown	brown	NNP
13286	3559	37	in	in	IN
13286	3559	38	hot	hot	JJ
13286	3559	39	Crisco	Crisco	NNP
13286	3559	40	.	.	.
13286	3560	1	Drain	drain	VB
13286	3560	2	on	on	IN
13286	3560	3	paper	paper	NN
13286	3560	4	,	,	,
13286	3560	5	then	then	RB
13286	3560	6	bake	bake	VB
13286	3560	7	until	until	IN
13286	3560	8	soft	soft	JJ
13286	3560	9	.	.	.
13286	3561	1	Remove	remove	VB
13286	3561	2	to	to	IN
13286	3561	3	serving	serve	VBG
13286	3561	4	platter	platter	NN
13286	3561	5	,	,	,
13286	3561	6	and	and	CC
13286	3561	7	pour	pour	VB
13286	3561	8	around	around	RB
13286	3561	9	1	1	CD
13286	3561	10	cup	cup	NN
13286	3561	11	of	of	IN
13286	3561	12	rich	rich	JJ
13286	3561	13	white	white	JJ
13286	3561	14	or	or	CC
13286	3561	15	cream	cream	NN
13286	3561	16	sauce	sauce	NN
13286	3561	17	or	or	CC
13286	3561	18	1	1	CD
13286	3561	19	cup	cup	NN
13286	3561	20	of	of	IN
13286	3561	21	heavy	heavy	JJ
13286	3561	22	cream	cream	NN
13286	3561	23	scalded	scald	VBD
13286	3561	24	and	and	CC
13286	3561	25	seasoned	season	VBN
13286	3561	26	.	.	.
13286	3562	1	Vegetarian	Vegetarian	NNP
13286	3562	2	July	July	NNP
13286	3562	3	26	26	CD
13286	3562	4	_	_	NNP
13286	3562	5	Cream	Cream	NNP
13286	3562	6	of	of	IN
13286	3562	7	Green	Green	NNP
13286	3562	8	Peas	Peas	NNP
13286	3562	9	Bean	Bean	NNP
13286	3562	10	Loaf	loaf	NN
13286	3562	11	with	with	IN
13286	3562	12	Rice	Rice	NNP
13286	3562	13	Stewed	Stewed	NNP
13286	3562	14	Corn	Corn	NNP
13286	3562	15	Tomato	Tomato	NNP
13286	3562	16	and	and	CC
13286	3562	17	Lettuce	Lettuce	NNP
13286	3562	18	Salad	Salad	NNP
13286	3562	19	*	*	NFP
13286	3562	20	Peach	Peach	NNP
13286	3562	21	Pudding	Pudding	NNP
13286	3562	22	Coffee	Coffee	NNP
13286	3562	23	_	_	NNP
13286	3562	24	_	_	NNP
13286	3562	25	*	*	NFP
13286	3562	26	Peach	Peach	NNP
13286	3562	27	Pudding_--Fill	pudding_--fill	NN
13286	3562	28	Criscoed	Criscoed	NNP
13286	3562	29	baking	baking	NN
13286	3562	30	dish	dish	NN
13286	3562	31	full	full	JJ
13286	3562	32	of	of	IN
13286	3562	33	peaches	peach	NNS
13286	3562	34	and	and	CC
13286	3562	35	pour	pour	VBP
13286	3562	36	over	over	IN
13286	3562	37	top	top	NN
13286	3562	38	a	a	DT
13286	3562	39	batter	batter	NN
13286	3562	40	made	make	VBN
13286	3562	41	of	of	IN
13286	3562	42	1	1	CD
13286	3562	43	tablespoon	tablespoon	NN
13286	3562	44	Crisco	Crisco	NNP
13286	3562	45	,	,	,
13286	3562	46	1/2	1/2	CD
13286	3562	47	cup	cup	NN
13286	3562	48	sugar	sugar	NN
13286	3562	49	,	,	,
13286	3562	50	1	1	CD
13286	3562	51	cup	cup	NN
13286	3562	52	flour	flour	NN
13286	3562	53	,	,	,
13286	3562	54	1	1	CD
13286	3562	55	teaspoon	teaspoon	NN
13286	3562	56	baking	baking	NN
13286	3562	57	powder	powder	NNP
13286	3562	58	,	,	,
13286	3562	59	1	1	CD
13286	3562	60	well	well	RB
13286	3562	61	beaten	beat	VBN
13286	3562	62	egg	egg	NN
13286	3562	63	,	,	,
13286	3562	64	1/2	1/2	CD
13286	3562	65	teaspoon	teaspoon	NN
13286	3562	66	salt	salt	NN
13286	3562	67	,	,	,
13286	3562	68	and	and	CC
13286	3562	69	1	1	CD
13286	3562	70	cup	cup	NN
13286	3562	71	milk	milk	NN
13286	3562	72	.	.	.
13286	3563	1	Bake	bake	VB
13286	3563	2	in	in	IN
13286	3563	3	moderate	moderate	JJ
13286	3563	4	oven	oven	JJ
13286	3563	5	30	30	CD
13286	3563	6	minutes	minute	NNS
13286	3563	7	.	.	.
13286	3564	1	Serve	serve	VB
13286	3564	2	with	with	IN
13286	3564	3	cream	cream	NN
13286	3564	4	.	.	.
13286	3565	1	July	July	NNP
13286	3565	2	27	27	CD
13286	3565	3	_	_	NNP
13286	3565	4	Anchovy	Anchovy	NNP
13286	3565	5	and	and	CC
13286	3565	6	Pimiento	Pimiento	NNP
13286	3565	7	Canapes	Canapes	NNPS
13286	3565	8	Halibut	Halibut	NNP
13286	3565	9	Baked	Baked	NNP
13286	3565	10	,	,	,
13286	3565	11	a	a	DT
13286	3565	12	la	la	NNP
13286	3565	13	Creole	Creole	NNP
13286	3565	14	French	French	NNP
13286	3565	15	Fried	Fried	NNP
13286	3565	16	Potatoes	Potatoes	NNPS
13286	3565	17	Hot	Hot	NNP
13286	3565	18	Slaw	slaw	NN
13286	3565	19	*	*	NFP
13286	3565	20	French	French	NNP
13286	3565	21	Pancakes	Pancakes	NNPS
13286	3565	22	Coffee	Coffee	NNP
13286	3565	23	_	_	NNP
13286	3565	24	_	_	NNP
13286	3565	25	*	*	NFP
13286	3565	26	French	french	JJ
13286	3565	27	Pancakes_--4	pancakes_--4	NN
13286	3565	28	tablespoons	tablespoon	NNS
13286	3565	29	sugar	sugar	NN
13286	3565	30	,	,	,
13286	3565	31	4	4	CD
13286	3565	32	tablespoons	tablespoon	NNS
13286	3565	33	Crisco	Crisco	NNP
13286	3565	34	,	,	,
13286	3565	35	1/2	1/2	CD
13286	3565	36	cup	cup	NN
13286	3565	37	flour	flour	NN
13286	3565	38	,	,	,
13286	3565	39	2	2	CD
13286	3565	40	eggs	egg	NNS
13286	3565	41	,	,	,
13286	3565	42	1/2	1/2	CD
13286	3565	43	tablespoon	tablespoon	NN
13286	3565	44	lemon	lemon	NN
13286	3565	45	extract	extract	NN
13286	3565	46	,	,	,
13286	3565	47	and	and	CC
13286	3565	48	1	1	CD
13286	3565	49	cup	cup	NN
13286	3565	50	milk	milk	NN
13286	3565	51	.	.	.
13286	3566	1	Heat	Heat	NNP
13286	3566	2	Crisco	Crisco	NNP
13286	3566	3	and	and	CC
13286	3566	4	mix	mix	VB
13286	3566	5	other	other	JJ
13286	3566	6	ingredients	ingredient	NNS
13286	3566	7	gradually	gradually	RB
13286	3566	8	to	to	IN
13286	3566	9	them	-PRON-	PRP
13286	3566	10	,	,	,
13286	3566	11	bake	bake	VBP
13286	3566	12	in	in	RP
13286	3566	13	six	six	CD
13286	3566	14	small	small	JJ
13286	3566	15	criscoed	criscoed	JJ
13286	3566	16	plates	plate	NNS
13286	3566	17	for	for	IN
13286	3566	18	5	5	CD
13286	3566	19	minutes	minute	NNS
13286	3566	20	.	.	.
13286	3567	1	When	when	WRB
13286	3567	2	done	do	VBN
13286	3567	3	,	,	,
13286	3567	4	put	put	VBD
13286	3567	5	jam	jam	NN
13286	3567	6	between	between	IN
13286	3567	7	every	every	DT
13286	3567	8	alternate	alternate	JJ
13286	3567	9	one	one	NN
13286	3567	10	,	,	,
13286	3567	11	and	and	CC
13286	3567	12	serve	serve	VB
13286	3567	13	high	high	RB
13286	3567	14	on	on	IN
13286	3567	15	a	a	DT
13286	3567	16	dish	dish	NN
13286	3567	17	.	.	.
13286	3568	1	July	July	NNP
13286	3568	2	28	28	CD
13286	3568	3	_	_	NNP
13286	3568	4	Puree	Puree	NNP
13286	3568	5	of	of	IN
13286	3568	6	Fruit	Fruit	NNP
13286	3568	7	Steak	Steak	NNP
13286	3568	8	with	with	IN
13286	3568	9	Fresh	Fresh	NNP
13286	3568	10	Mushrooms	Mushrooms	NNP
13286	3568	11	String	String	NNP
13286	3568	12	Beans	Beans	NNPS
13286	3568	13	Riced	rice	VBD
13286	3568	14	Potatoes	Potatoes	NNP
13286	3568	15	Lettuce	Lettuce	NNP
13286	3568	16	and	and	CC
13286	3568	17	Watercress	Watercress	NNP
13286	3568	18	Salad	Salad	NNP
13286	3568	19	*	*	NFP
13286	3568	20	Cherry	Cherry	NNP
13286	3568	21	Blanc	Blanc	NNP
13286	3568	22	-	-	HYPH
13286	3568	23	mange	mange	NNP
13286	3568	24	Coffee	Coffee	NNP
13286	3568	25	_	_	NNP
13286	3568	26	_	_	NNP
13286	3568	27	*	*	NFP
13286	3568	28	Cherry	Cherry	NNP
13286	3568	29	Blanc	Blanc	NNP
13286	3568	30	-	-	HYPH
13286	3568	31	mange_--Put	mange_--Put	NNP
13286	3568	32	1	1	CD
13286	3568	33	quart	quart	NN
13286	3568	34	of	of	IN
13286	3568	35	milk	milk	NN
13286	3568	36	into	into	IN
13286	3568	37	a	a	DT
13286	3568	38	saucepan	saucepan	NN
13286	3568	39	,	,	,
13286	3568	40	add	add	VB
13286	3568	41	1	1	CD
13286	3568	42	tablespoon	tablespoon	NN
13286	3568	43	Crisco	Crisco	NNP
13286	3568	44	.	.	.
13286	3569	1	Mix	mix	VB
13286	3569	2	1	1	CD
13286	3569	3	cup	cup	NN
13286	3569	4	cornstarch	cornstarch	NN
13286	3569	5	smoothly	smoothly	RB
13286	3569	6	with	with	IN
13286	3569	7	1/2	1/2	CD
13286	3569	8	cup	cup	NN
13286	3569	9	cold	cold	JJ
13286	3569	10	milk	milk	NN
13286	3569	11	;	;	:
13286	3569	12	when	when	WRB
13286	3569	13	the	the	DT
13286	3569	14	milk	milk	NN
13286	3569	15	boils	boil	VBZ
13286	3569	16	stir	stir	VBP
13286	3569	17	in	in	IN
13286	3569	18	cornstarch	cornstarch	NN
13286	3569	19	and	and	CC
13286	3569	20	stir	stir	VB
13286	3569	21	for	for	IN
13286	3569	22	10	10	CD
13286	3569	23	minutes	minute	NNS
13286	3569	24	,	,	,
13286	3569	25	then	then	RB
13286	3569	26	add	add	VB
13286	3569	27	2	2	CD
13286	3569	28	tablespoons	tablespoon	NNS
13286	3569	29	sugar	sugar	NN
13286	3569	30	and	and	CC
13286	3569	31	1	1	CD
13286	3569	32	teaspoon	teaspoon	NN
13286	3569	33	vanilla	vanilla	NN
13286	3569	34	.	.	.
13286	3570	1	Stew	Stew	NNP
13286	3570	2	2	2	CD
13286	3570	3	cups	cup	NNS
13286	3570	4	cherries	cherrie	VBZ
13286	3570	5	until	until	IN
13286	3570	6	tender	tender	NN
13286	3570	7	in	in	IN
13286	3570	8	_	_	NNP
13286	3570	9	1/2	1/2	CD
13286	3570	10	_	_	NNP
13286	3570	11	cup	cup	NN
13286	3570	12	water	water	NN
13286	3570	13	,	,	,
13286	3570	14	add	add	VB
13286	3570	15	2	2	CD
13286	3570	16	tablespoons	tablespoon	NNS
13286	3570	17	sugar	sugar	NN
13286	3570	18	.	.	.
13286	3571	1	Rinse	rinse	VB
13286	3571	2	out	out	RP
13286	3571	3	a	a	DT
13286	3571	4	mold	mold	NN
13286	3571	5	with	with	IN
13286	3571	6	cold	cold	JJ
13286	3571	7	water	water	NN
13286	3571	8	,	,	,
13286	3571	9	arrange	arrange	VB
13286	3571	10	a	a	DT
13286	3571	11	few	few	JJ
13286	3571	12	cherries	cherry	NNS
13286	3571	13	in	in	IN
13286	3571	14	the	the	DT
13286	3571	15	bottom	bottom	NN
13286	3571	16	,	,	,
13286	3571	17	then	then	RB
13286	3571	18	put	put	VBD
13286	3571	19	in	in	RP
13286	3571	20	some	some	DT
13286	3571	21	blanc	blanc	NN
13286	3571	22	-	-	HYPH
13286	3571	23	mange	mange	NN
13286	3571	24	,	,	,
13286	3571	25	then	then	RB
13286	3571	26	rest	rest	NN
13286	3571	27	of	of	IN
13286	3571	28	cherries	cherry	NNS
13286	3571	29	mixed	mix	VBN
13286	3571	30	with	with	IN
13286	3571	31	cornstarch	cornstarch	NN
13286	3571	32	.	.	.
13286	3572	1	Turn	turn	VB
13286	3572	2	out	out	RP
13286	3572	3	when	when	WRB
13286	3572	4	firm	firm	NN
13286	3572	5	.	.	.
13286	3573	1	Serve	serve	VB
13286	3573	2	with	with	IN
13286	3573	3	milk	milk	NN
13286	3573	4	.	.	.
13286	3574	1	July	July	NNP
13286	3574	2	29	29	CD
13286	3574	3	_	_	NNP
13286	3574	4	Iced	Iced	NNP
13286	3574	5	Tomato	Tomato	NNP
13286	3574	6	Bouillon	Bouillon	NNP
13286	3574	7	*	*	NFP
13286	3574	8	Swiss	Swiss	NNP
13286	3574	9	Steak	Steak	NNP
13286	3574	10	Mashed	Mashed	NNP
13286	3574	11	Potato	Potato	NNP
13286	3574	12	Egg	Egg	NNP
13286	3574	13	Plant	Plant	NNP
13286	3574	14	Fritters	Fritters	NNP
13286	3574	15	Lettuce	Lettuce	NNP
13286	3574	16	Salad	Salad	NNP
13286	3574	17	,	,	,
13286	3574	18	Chifonade	Chifonade	NNP
13286	3574	19	Dressing	Dressing	NNP
13286	3574	20	Strawberry	Strawberry	NNP
13286	3574	21	Parfait	Parfait	NNP
13286	3574	22	Coffee	Coffee	NNP
13286	3574	23	_	_	NNP
13286	3574	24	_	_	NNP
13286	3574	25	*	*	NFP
13286	3574	26	Swiss	Swiss	NNP
13286	3574	27	Steak_--1	steak_--1	POS
13286	3574	28	pound	pound	NN
13286	3574	29	steak	steak	NN
13286	3574	30	,	,	,
13286	3574	31	1	1	CD
13286	3574	32	cup	cup	NN
13286	3574	33	flour	flour	NN
13286	3574	34	,	,	,
13286	3574	35	salt	salt	NN
13286	3574	36	and	and	CC
13286	3574	37	pepper	pepper	NN
13286	3574	38	,	,	,
13286	3574	39	4	4	CD
13286	3574	40	skinned	skin	VBD
13286	3574	41	tomatoes	tomato	NNS
13286	3574	42	,	,	,
13286	3574	43	1	1	CD
13286	3574	44	sliced	sliced	JJ
13286	3574	45	onion	onion	NN
13286	3574	46	,	,	,
13286	3574	47	and	and	CC
13286	3574	48	water	water	NN
13286	3574	49	.	.	.
13286	3575	1	Have	have	VBP
13286	3575	2	steak	steak	NN
13286	3575	3	cut	cut	VBN
13286	3575	4	2	2	CD
13286	3575	5	inches	inch	NNS
13286	3575	6	thick	thick	JJ
13286	3575	7	,	,	,
13286	3575	8	and	and	CC
13286	3575	9	pound	pound	NN
13286	3575	10	into	into	IN
13286	3575	11	it	-PRON-	PRP
13286	3575	12	the	the	DT
13286	3575	13	flour	flour	NN
13286	3575	14	.	.	.
13286	3576	1	Put	put	VB
13286	3576	2	steak	steak	NN
13286	3576	3	into	into	IN
13286	3576	4	a	a	DT
13286	3576	5	skillet	skillet	NN
13286	3576	6	,	,	,
13286	3576	7	with	with	IN
13286	3576	8	3	3	CD
13286	3576	9	tablespoons	tablespoon	NNS
13286	3576	10	Crisco	Crisco	NNP
13286	3576	11	and	and	CC
13286	3576	12	brown	brown	NNP
13286	3576	13	on	on	IN
13286	3576	14	both	both	DT
13286	3576	15	sides	side	NNS
13286	3576	16	.	.	.
13286	3577	1	Then	then	RB
13286	3577	2	cover	cover	VB
13286	3577	3	with	with	IN
13286	3577	4	water	water	NN
13286	3577	5	,	,	,
13286	3577	6	adding	add	VBG
13286	3577	7	sliced	sliced	JJ
13286	3577	8	onion	onion	NN
13286	3577	9	,	,	,
13286	3577	10	tomatoes	tomato	NNS
13286	3577	11	sliced	slice	VBD
13286	3577	12	and	and	CC
13286	3577	13	cover	cover	VB
13286	3577	14	closely	closely	RB
13286	3577	15	and	and	CC
13286	3577	16	let	let	VB
13286	3577	17	simmer	simmer	NN
13286	3577	18	for	for	IN
13286	3577	19	3	3	CD
13286	3577	20	hours	hour	NNS
13286	3577	21	.	.	.
13286	3578	1	Just	just	RB
13286	3578	2	before	before	IN
13286	3578	3	steak	steak	NN
13286	3578	4	is	be	VBZ
13286	3578	5	done	do	VBN
13286	3578	6	add	add	VB
13286	3578	7	salt	salt	NN
13286	3578	8	and	and	CC
13286	3578	9	pepper	pepper	NN
13286	3578	10	to	to	IN
13286	3578	11	taste	taste	NN
13286	3578	12	.	.	.
13286	3579	1	When	when	WRB
13286	3579	2	done	do	VBN
13286	3579	3	,	,	,
13286	3579	4	the	the	DT
13286	3579	5	gravy	gravy	NN
13286	3579	6	is	be	VBZ
13286	3579	7	already	already	RB
13286	3579	8	made	make	VBN
13286	3579	9	and	and	CC
13286	3579	10	is	be	VBZ
13286	3579	11	delicious	delicious	JJ
13286	3579	12	.	.	.
13286	3580	1	July	July	NNP
13286	3580	2	30	30	CD
13286	3580	3	_	_	NNP
13286	3580	4	Clear	Clear	NNP
13286	3580	5	Soup	Soup	NNP
13286	3580	6	*	*	NFP
13286	3580	7	Planked	Planked	NNP
13286	3580	8	Chicken	Chicken	NNP
13286	3580	9	Potato	Potato	NNP
13286	3580	10	Croquettes	Croquettes	NNPS
13286	3580	11	Asparagus	Asparagus	NNP
13286	3580	12	Tips	Tips	NNPS
13286	3580	13	Boiled	Boiled	NNP
13286	3580	14	Rice	Rice	NNP
13286	3580	15	Pineapple	Pineapple	NNP
13286	3580	16	Salad	Salad	NNP
13286	3580	17	Vanilla	Vanilla	NNP
13286	3580	18	Ice	Ice	NNP
13286	3580	19	Cream	Cream	NNP
13286	3580	20	Strawberry	Strawberry	NNP
13286	3580	21	Sauce	Sauce	NNP
13286	3580	22	Coffee	Coffee	NNP
13286	3580	23	_	_	NNP
13286	3580	24	_	_	NNP
13286	3580	25	*	*	NFP
13286	3580	26	Planked	plank	VBD
13286	3580	27	Chicken_--2	Chicken_--2	NNP
13286	3580	28	spring	spring	NN
13286	3580	29	chickens	chicken	NNS
13286	3580	30	,	,	,
13286	3580	31	1	1	CD
13286	3580	32	cup	cup	NN
13286	3580	33	boiled	boil	VBN
13286	3580	34	rice	rice	NN
13286	3580	35	,	,	,
13286	3580	36	1/2	1/2	CD
13286	3580	37	pound	pound	NN
13286	3580	38	mushrooms	mushroom	NNS
13286	3580	39	,	,	,
13286	3580	40	and	and	CC
13286	3580	41	1	1	CD
13286	3580	42	glass	glass	NN
13286	3580	43	guava	guava	NN
13286	3580	44	jelly	jelly	RB
13286	3580	45	.	.	.
13286	3581	1	Stew	stew	JJ
13286	3581	2	mushrooms	mushroom	NNS
13286	3581	3	;	;	:
13286	3581	4	put	put	VBD
13286	3581	5	chicken	chicken	NN
13286	3581	6	either	either	CC
13286	3581	7	in	in	IN
13286	3581	8	oven	oven	NNP
13286	3581	9	or	or	CC
13286	3581	10	under	under	IN
13286	3581	11	broiler	broiler	NN
13286	3581	12	,	,	,
13286	3581	13	bone	bone	NN
13286	3581	14	side	side	NN
13286	3581	15	to	to	TO
13286	3581	16	hottest	hot	JJS
13286	3581	17	part	part	NN
13286	3581	18	of	of	IN
13286	3581	19	fire	fire	NN
13286	3581	20	.	.	.
13286	3582	1	Heat	Heat	NNP
13286	3582	2	and	and	CC
13286	3582	3	Crisco	Crisco	NNP
13286	3582	4	a	a	DT
13286	3582	5	plank	plank	NN
13286	3582	6	;	;	:
13286	3582	7	put	put	VBN
13286	3582	8	chicken	chicken	NN
13286	3582	9	on	on	RB
13286	3582	10	,	,	,
13286	3582	11	bone	bone	NN
13286	3582	12	side	side	NN
13286	3582	13	down	down	RB
13286	3582	14	;	;	:
13286	3582	15	sprinkle	sprinkle	VB
13286	3582	16	with	with	IN
13286	3582	17	melted	melt	VBN
13286	3582	18	Crisco	Crisco	NNP
13286	3582	19	,	,	,
13286	3582	20	dust	dust	NN
13286	3582	21	with	with	IN
13286	3582	22	salt	salt	NN
13286	3582	23	and	and	CC
13286	3582	24	pepper	pepper	NN
13286	3582	25	and	and	CC
13286	3582	26	broil	broil	NN
13286	3582	27	on	on	IN
13286	3582	28	board	board	NN
13286	3582	29	under	under	IN
13286	3582	30	gas	gas	NN
13286	3582	31	for	for	IN
13286	3582	32	1/2	1/2	CD
13286	3582	33	an	an	DT
13286	3582	34	hour	hour	NN
13286	3582	35	.	.	.
13286	3583	1	Garnish	garnish	VB
13286	3583	2	with	with	IN
13286	3583	3	rice	rice	NN
13286	3583	4	;	;	:
13286	3583	5	pour	pour	VB
13286	3583	6	over	over	IN
13286	3583	7	mushrooms	mushroom	NNS
13286	3583	8	.	.	.
13286	3584	1	Place	place	NN
13286	3584	2	at	at	IN
13286	3584	3	corners	corner	NNS
13286	3584	4	small	small	JJ
13286	3584	5	bread	bread	NN
13286	3584	6	patties	patty	NNS
13286	3584	7	,	,	,
13286	3584	8	holding	hold	VBG
13286	3584	9	the	the	DT
13286	3584	10	guava	guava	NN
13286	3584	11	jelly	jelly	RB
13286	3584	12	.	.	.
13286	3585	1	July	July	NNP
13286	3585	2	31	31	CD
13286	3585	3	_	_	NN
13286	3585	4	*	*	NFP
13286	3585	5	Baked	Baked	NNP
13286	3585	6	Beans	Beans	NNPS
13286	3585	7	Finger	Finger	NNP
13286	3585	8	Rolls	roll	VBZ
13286	3585	9	Beet	Beet	NNP
13286	3585	10	and	and	CC
13286	3585	11	Potato	Potato	NNP
13286	3585	12	Salad	Salad	NNP
13286	3585	13	Lemon	Lemon	NNP
13286	3585	14	Jelly	Jelly	NNP
13286	3585	15	,	,	,
13286	3585	16	Whipped	Whipped	NNP
13286	3585	17	Cream	Cream	NNP
13286	3585	18	Cafe	Cafe	NNP
13286	3585	19	Parfait	Parfait	NNP
13286	3585	20	_	_	NNP
13286	3585	21	_	_	NNP
13286	3585	22	*	*	NFP
13286	3585	23	Baked	baked	JJ
13286	3585	24	Beans_--Wash	beans_--wash	JJ
13286	3585	25	2	2	CD
13286	3585	26	quarts	quart	NNS
13286	3585	27	of	of	IN
13286	3585	28	small	small	JJ
13286	3585	29	white	white	JJ
13286	3585	30	beans	bean	NNS
13286	3585	31	,	,	,
13286	3585	32	put	put	VBD
13286	3585	33	them	-PRON-	PRP
13286	3585	34	in	in	IN
13286	3585	35	a	a	DT
13286	3585	36	saucepan	saucepan	NN
13286	3585	37	,	,	,
13286	3585	38	cover	cover	VB
13286	3585	39	with	with	IN
13286	3585	40	cold	cold	JJ
13286	3585	41	water	water	NN
13286	3585	42	;	;	:
13286	3585	43	as	as	RB
13286	3585	44	soon	soon	RB
13286	3585	45	as	as	IN
13286	3585	46	they	-PRON-	PRP
13286	3585	47	come	come	VBP
13286	3585	48	to	to	IN
13286	3585	49	a	a	DT
13286	3585	50	boil	boil	NN
13286	3585	51	,	,	,
13286	3585	52	drain	drain	VB
13286	3585	53	;	;	:
13286	3585	54	put	put	VB
13286	3585	55	them	-PRON-	PRP
13286	3585	56	in	in	IN
13286	3585	57	a	a	DT
13286	3585	58	fireproof	fireproof	JJ
13286	3585	59	baking	baking	NN
13286	3585	60	dish	dish	NN
13286	3585	61	,	,	,
13286	3585	62	add	add	VB
13286	3585	63	4	4	CD
13286	3585	64	tablespoons	tablespoon	NNS
13286	3585	65	Crisco	Crisco	NNP
13286	3585	66	,	,	,
13286	3585	67	1	1	CD
13286	3585	68	chopped	chop	VBN
13286	3585	69	onion	onion	NN
13286	3585	70	,	,	,
13286	3585	71	salt	salt	NN
13286	3585	72	and	and	CC
13286	3585	73	pepper	pepper	NN
13286	3585	74	to	to	TO
13286	3585	75	taste	taste	NN
13286	3585	76	and	and	CC
13286	3585	77	1/4	1/4	CD
13286	3585	78	teaspoon	teaspoon	NN
13286	3585	79	mustard	mustard	NN
13286	3585	80	,	,	,
13286	3585	81	fill	fill	VB
13286	3585	82	dish	dish	NN
13286	3585	83	with	with	IN
13286	3585	84	boiling	boiling	NN
13286	3585	85	water	water	NN
13286	3585	86	,	,	,
13286	3585	87	cover	cover	VB
13286	3585	88	tight	tight	JJ
13286	3585	89	,	,	,
13286	3585	90	and	and	CC
13286	3585	91	bake	bake	VB
13286	3585	92	from	from	IN
13286	3585	93	5	5	CD
13286	3585	94	to	to	IN
13286	3585	95	6	6	CD
13286	3585	96	hours	hour	NNS
13286	3585	97	;	;	:
13286	3585	98	add	add	VB
13286	3585	99	more	more	JJR
13286	3585	100	water	water	NN
13286	3585	101	as	as	IN
13286	3585	102	required	require	VBN
13286	3585	103	to	to	TO
13286	3585	104	keep	keep	VB
13286	3585	105	from	from	IN
13286	3585	106	getting	get	VBG
13286	3585	107	dry	dry	JJ
13286	3585	108	.	.	.
13286	3586	1	They	-PRON-	PRP
13286	3586	2	can	can	MD
13286	3586	3	be	be	VB
13286	3586	4	warmed	warm	VBN
13286	3586	5	over	over	RP
13286	3586	6	as	as	IN
13286	3586	7	needed	need	VBN
13286	3586	8	.	.	.
13286	3587	1	August	August	NNP
13286	3587	2	1	1	CD
13286	3587	3	_	_	NNP
13286	3587	4	Brown	Brown	NNP
13286	3587	5	Fricassee	Fricassee	NNP
13286	3587	6	of	of	IN
13286	3587	7	Kidneys	Kidneys	NNP
13286	3587	8	Summer	Summer	NNP
13286	3587	9	Squash	Squash	NNP
13286	3587	10	New	New	NNP
13286	3587	11	Cabbage	cabbage	NN
13286	3587	12	Salad	Salad	NNP
13286	3587	13	*	*	NFP
13286	3587	14	Blueberry	Blueberry	NNP
13286	3587	15	Pie	Pie	NNP
13286	3587	16	Coffee	Coffee	NNP
13286	3587	17	_	_	NNP
13286	3587	18	_	_	NNP
13286	3587	19	*	*	NFP
13286	3587	20	Blueberry	Blueberry	NNP
13286	3587	21	Pie_--Line	Pie_--Line	NNP
13286	3587	22	a	a	DT
13286	3587	23	deep	deep	JJ
13286	3587	24	perforated	perforate	VBN
13286	3587	25	tin	tin	NN
13286	3587	26	with	with	IN
13286	3587	27	Crisco	Crisco	NNP
13286	3587	28	Plain	Plain	NNP
13286	3587	29	Pastry	Pastry	NNP
13286	3587	30	;	;	:
13286	3587	31	brush	brush	NN
13286	3587	32	over	over	RP
13286	3587	33	with	with	IN
13286	3587	34	water	water	NN
13286	3587	35	or	or	CC
13286	3587	36	white	white	NN
13286	3587	37	of	of	IN
13286	3587	38	egg	egg	NN
13286	3587	39	.	.	.
13286	3588	1	Fill	fill	VB
13286	3588	2	with	with	IN
13286	3588	3	floured	floured	JJ
13286	3588	4	blueberries	blueberry	NNS
13286	3588	5	;	;	:
13286	3588	6	add	add	VB
13286	3588	7	sugar	sugar	NN
13286	3588	8	,	,	,
13286	3588	9	Crisco	Crisco	NNP
13286	3588	10	,	,	,
13286	3588	11	salt	salt	NN
13286	3588	12	and	and	CC
13286	3588	13	vinegar	vinegar	NN
13286	3588	14	.	.	.
13286	3589	1	Allow	allow	VB
13286	3589	2	1	1	CD
13286	3589	3	cup	cup	NN
13286	3589	4	sugar	sugar	NN
13286	3589	5	to	to	IN
13286	3589	6	3	3	CD
13286	3589	7	cups	cup	NNS
13286	3589	8	berries	berry	NNS
13286	3589	9	,	,	,
13286	3589	10	1	1	CD
13286	3589	11	tablespoon	tablespoon	NN
13286	3589	12	Crisco	Crisco	NNP
13286	3589	13	,	,	,
13286	3589	14	1/8	1/8	CD
13286	3589	15	teaspoon	teaspoon	NN
13286	3589	16	salt	salt	NN
13286	3589	17	,	,	,
13286	3589	18	and	and	CC
13286	3589	19	1/2	1/2	CD
13286	3589	20	teaspoon	teaspoon	NN
13286	3589	21	vinegar	vinegar	NN
13286	3589	22	.	.	.
13286	3590	1	Cover	cover	VB
13286	3590	2	with	with	IN
13286	3590	3	crust	crust	NN
13286	3590	4	and	and	CC
13286	3590	5	bake	bake	NN
13286	3590	6	.	.	.
13286	3591	1	August	August	NNP
13286	3591	2	2	2	CD
13286	3591	3	_	_	NNP
13286	3591	4	*	*	NFP
13286	3591	5	Beef	Beef	NNP
13286	3591	6	Olives	Olives	NNPS
13286	3591	7	Braised	Braised	NNP
13286	3591	8	Lettuce	Lettuce	NNP
13286	3591	9	Stuffed	Stuffed	NNP
13286	3591	10	Potatoes	Potatoes	NNP
13286	3591	11	Beet	Beet	NNP
13286	3591	12	Salad	Salad	NNP
13286	3591	13	Cheese	Cheese	NNP
13286	3591	14	Relish	Relish	NNP
13286	3591	15	Red	Red	NNP
13286	3591	16	Currant	Currant	NNP
13286	3591	17	Cream	Cream	NNP
13286	3591	18	Lady	Lady	NNP
13286	3591	19	Fingers	Fingers	NNPS
13286	3591	20	Coffee	Coffee	NNP
13286	3591	21	_	_	NNP
13286	3591	22	_	_	NNP
13286	3591	23	*	*	NFP
13286	3591	24	Beef	Beef	NNP
13286	3591	25	Olives_--Cut	olives_--cut	JJ
13286	3591	26	2	2	CD
13286	3591	27	pounds	pound	NNS
13286	3591	28	of	of	IN
13286	3591	29	steak	steak	NN
13286	3591	30	into	into	IN
13286	3591	31	pieces	piece	NNS
13286	3591	32	4	4	CD
13286	3591	33	-	-	SYM
13286	3591	34	1/2	1/2	CD
13286	3591	35	inches	inch	NNS
13286	3591	36	long	long	JJ
13286	3591	37	and	and	CC
13286	3591	38	2	2	CD
13286	3591	39	inches	inch	NNS
13286	3591	40	wide	wide	JJ
13286	3591	41	.	.	.
13286	3592	1	Mix	mix	VB
13286	3592	2	together	together	RB
13286	3592	3	in	in	IN
13286	3592	4	a	a	DT
13286	3592	5	basin	basin	NN
13286	3592	6	3	3	CD
13286	3592	7	tablespoons	tablespoon	NNS
13286	3592	8	breadcrumbs	breadcrumb	NNS
13286	3592	9	,	,	,
13286	3592	10	1	1	CD
13286	3592	11	chopped	chop	VBN
13286	3592	12	onion	onion	NN
13286	3592	13	,	,	,
13286	3592	14	4	4	CD
13286	3592	15	tablespoons	tablespoon	NNS
13286	3592	16	Crisco	Crisco	NNP
13286	3592	17	,	,	,
13286	3592	18	1	1	CD
13286	3592	19	tablespoon	tablespoon	NN
13286	3592	20	chopped	chop	VBD
13286	3592	21	parsley	parsley	NN
13286	3592	22	,	,	,
13286	3592	23	salt	salt	NN
13286	3592	24	,	,	,
13286	3592	25	pepper	pepper	NN
13286	3592	26	,	,	,
13286	3592	27	and	and	CC
13286	3592	28	paprika	paprika	VB
13286	3592	29	to	to	TO
13286	3592	30	taste	taste	VB
13286	3592	31	and	and	CC
13286	3592	32	1	1	CD
13286	3592	33	well	well	RB
13286	3592	34	beaten	beat	VBN
13286	3592	35	egg	egg	NN
13286	3592	36	.	.	.
13286	3593	1	Spread	spread	VB
13286	3593	2	a	a	DT
13286	3593	3	little	little	JJ
13286	3593	4	of	of	IN
13286	3593	5	this	this	DT
13286	3593	6	mixture	mixture	NN
13286	3593	7	on	on	IN
13286	3593	8	each	each	DT
13286	3593	9	piece	piece	NN
13286	3593	10	of	of	IN
13286	3593	11	meat	meat	NN
13286	3593	12	,	,	,
13286	3593	13	roll	roll	VB
13286	3593	14	up	up	RP
13286	3593	15	and	and	CC
13286	3593	16	tie	tie	VB
13286	3593	17	with	with	IN
13286	3593	18	fine	fine	JJ
13286	3593	19	string	string	NN
13286	3593	20	.	.	.
13286	3594	1	Melt	melt	NN
13286	3594	2	2	2	CD
13286	3594	3	tablespoons	tablespoon	NNS
13286	3594	4	Crisco	crisco	NN
13286	3594	5	in	in	IN
13286	3594	6	a	a	DT
13286	3594	7	pan	pan	NN
13286	3594	8	,	,	,
13286	3594	9	brown	brown	JJ
13286	3594	10	pieces	piece	NNS
13286	3594	11	of	of	IN
13286	3594	12	meat	meat	NN
13286	3594	13	in	in	IN
13286	3594	14	it	-PRON-	PRP
13286	3594	15	;	;	:
13286	3594	16	stir	stir	VB
13286	3594	17	in	in	IN
13286	3594	18	1	1	CD
13286	3594	19	tablespoon	tablespoon	NN
13286	3594	20	flour	flour	NN
13286	3594	21	,	,	,
13286	3594	22	gradually	gradually	RB
13286	3594	23	add	add	VB
13286	3594	24	2	2	CD
13286	3594	25	cups	cup	NNS
13286	3594	26	water	water	NN
13286	3594	27	,	,	,
13286	3594	28	bring	bring	VB
13286	3594	29	to	to	IN
13286	3594	30	boiling	boiling	NN
13286	3594	31	point	point	NN
13286	3594	32	and	and	CC
13286	3594	33	cook	cook	VB
13286	3594	34	slowly	slowly	RB
13286	3594	35	1	1	CD
13286	3594	36	-	-	SYM
13286	3594	37	1/2	1/2	CD
13286	3594	38	hours	hour	NNS
13286	3594	39	.	.	.
13286	3595	1	Remove	remove	VB
13286	3595	2	string	string	NN
13286	3595	3	and	and	CC
13286	3595	4	dish	dish	NN
13286	3595	5	in	in	IN
13286	3595	6	a	a	DT
13286	3595	7	circle	circle	NN
13286	3595	8	,	,	,
13286	3595	9	season	season	VB
13286	3595	10	the	the	DT
13286	3595	11	gravy	gravy	NN
13286	3595	12	and	and	CC
13286	3595	13	strain	strain	VB
13286	3595	14	over	over	IN
13286	3595	15	the	the	DT
13286	3595	16	meat	meat	NN
13286	3595	17	.	.	.
13286	3596	1	August	August	NNP
13286	3596	2	3	3	CD
13286	3596	3	_	_	NNP
13286	3596	4	Cream	Cream	NNP
13286	3596	5	of	of	IN
13286	3596	6	Corn	Corn	NNP
13286	3596	7	Soup	Soup	NNP
13286	3596	8	*	*	NFP
13286	3596	9	Stuffed	Stuffed	NNP
13286	3596	10	Flank	Flank	NNP
13286	3596	11	Steak	Steak	NNP
13286	3596	12	Mashed	Mashed	NNP
13286	3596	13	Potato	Potato	NNP
13286	3596	14	Shelled	Shelled	NNP
13286	3596	15	Beans	Beans	NNPS
13286	3596	16	Onion	Onion	NNP
13286	3596	17	and	and	CC
13286	3596	18	Mint	Mint	NNP
13286	3596	19	Salad	Salad	NNP
13286	3596	20	Ivory	Ivory	NNP
13286	3596	21	Cream	Cream	NNP
13286	3596	22	Coffee	Coffee	NNP
13286	3596	23	_	_	NNP
13286	3596	24	_	_	NNP
13286	3596	25	*	*	NFP
13286	3596	26	Stuffed	Stuffed	NNP
13286	3596	27	Flank	Flank	NNP
13286	3596	28	Steak_--Buy	Steak_--Buy	NNP
13286	3596	29	a	a	DT
13286	3596	30	flank	flank	NN
13286	3596	31	steak	steak	NN
13286	3596	32	.	.	.
13286	3597	1	Fry	fry	NN
13286	3597	2	2	2	CD
13286	3597	3	tablespoons	tablespoon	NNS
13286	3597	4	chopped	chop	VBD
13286	3597	5	onion	onion	NN
13286	3597	6	in	in	IN
13286	3597	7	a	a	DT
13286	3597	8	1/4	1/4	CD
13286	3597	9	cup	cup	NN
13286	3597	10	Crisco	Crisco	NNP
13286	3597	11	.	.	.
13286	3598	1	Add	add	VB
13286	3598	2	1/2	1/2	CD
13286	3598	3	cup	cup	NN
13286	3598	4	soft	soft	JJ
13286	3598	5	,	,	,
13286	3598	6	stale	stale	JJ
13286	3598	7	breadcrumbs	breadcrumb	NNS
13286	3598	8	,	,	,
13286	3598	9	1/4	1/4	CD
13286	3598	10	teaspoon	teaspoon	NN
13286	3598	11	mixed	mixed	JJ
13286	3598	12	herbs	herb	NNS
13286	3598	13	,	,	,
13286	3598	14	salt	salt	NN
13286	3598	15	and	and	CC
13286	3598	16	pepper	pepper	NN
13286	3598	17	to	to	IN
13286	3598	18	taste	taste	NN
13286	3598	19	.	.	.
13286	3599	1	Spread	Spread	VBN
13286	3599	2	over	over	IN
13286	3599	3	steak	steak	NN
13286	3599	4	,	,	,
13286	3599	5	roll	roll	NN
13286	3599	6	and	and	CC
13286	3599	7	tie	tie	NN
13286	3599	8	.	.	.
13286	3600	1	Brown	Brown	NNP
13286	3600	2	in	in	IN
13286	3600	3	3	3	CD
13286	3600	4	tablespoons	tablespoon	NNS
13286	3600	5	Crisco	Crisco	NNP
13286	3600	6	,	,	,
13286	3600	7	and	and	CC
13286	3600	8	remove	remove	VB
13286	3600	9	to	to	TO
13286	3600	10	casserole	casserole	VB
13286	3600	11	or	or	CC
13286	3600	12	covered	covered	JJ
13286	3600	13	dish	dish	NN
13286	3600	14	.	.	.
13286	3601	1	To	to	IN
13286	3601	2	the	the	DT
13286	3601	3	Crisco	Crisco	NNP
13286	3601	4	in	in	IN
13286	3601	5	pan	pan	NNP
13286	3601	6	add	add	VB
13286	3601	7	an	an	DT
13286	3601	8	equal	equal	JJ
13286	3601	9	quantity	quantity	NN
13286	3601	10	of	of	IN
13286	3601	11	flour	flour	NN
13286	3601	12	,	,	,
13286	3601	13	and	and	CC
13286	3601	14	brown	brown	NNP
13286	3601	15	,	,	,
13286	3601	16	then	then	RB
13286	3601	17	add	add	VB
13286	3601	18	1	1	CD
13286	3601	19	cup	cup	NN
13286	3601	20	stock	stock	NN
13286	3601	21	or	or	CC
13286	3601	22	boiling	boiling	NN
13286	3601	23	water	water	NN
13286	3601	24	,	,	,
13286	3601	25	and	and	CC
13286	3601	26	1	1	CD
13286	3601	27	cup	cup	NN
13286	3601	28	strained	strain	VBD
13286	3601	29	tomato	tomato	NNP
13286	3601	30	,	,	,
13286	3601	31	season	season	NN
13286	3601	32	with	with	IN
13286	3601	33	salt	salt	NN
13286	3601	34	and	and	CC
13286	3601	35	pepper	pepper	NN
13286	3601	36	,	,	,
13286	3601	37	pour	pour	VBP
13286	3601	38	over	over	IN
13286	3601	39	the	the	DT
13286	3601	40	roll	roll	NN
13286	3601	41	,	,	,
13286	3601	42	cover	cover	NN
13286	3601	43	dish	dish	NN
13286	3601	44	,	,	,
13286	3601	45	and	and	CC
13286	3601	46	cook	cook	VB
13286	3601	47	slowly	slowly	RB
13286	3601	48	until	until	IN
13286	3601	49	meat	meat	NN
13286	3601	50	is	be	VBZ
13286	3601	51	tender	tender	JJ
13286	3601	52	.	.	.
13286	3602	1	If	if	IN
13286	3602	2	cooked	cook	VBN
13286	3602	3	in	in	IN
13286	3602	4	casserole	casserole	NN
13286	3602	5	it	-PRON-	PRP
13286	3602	6	may	may	MD
13286	3602	7	be	be	VB
13286	3602	8	served	serve	VBN
13286	3602	9	in	in	IN
13286	3602	10	same	same	JJ
13286	3602	11	dish	dish	NN
13286	3602	12	.	.	.
13286	3603	1	August	August	NNP
13286	3603	2	4	4	CD
13286	3603	3	_	_	NNP
13286	3603	4	Fried	Fried	NNP
13286	3603	5	Soft	Soft	NNP
13286	3603	6	Shell	Shell	NNP
13286	3603	7	Crabs	Crabs	NNP
13286	3603	8	,	,	,
13286	3603	9	Sauce	Sauce	NNP
13286	3603	10	Tartare	Tartare	NNP
13286	3603	11	Hashed	Hashed	NNP
13286	3603	12	Browned	Browned	NNP
13286	3603	13	Potatoes	Potatoes	NNP
13286	3603	14	Pepper	Pepper	NNP
13286	3603	15	and	and	CC
13286	3603	16	Cucumber	Cucumber	NNP
13286	3603	17	Salad	Salad	NNP
13286	3603	18	Cheese	Cheese	NNP
13286	3603	19	Fingers	Fingers	NNPS
13286	3603	20	*	*	NFP
13286	3603	21	Apricot	Apricot	NNP
13286	3603	22	Omelet	Omelet	NNP
13286	3603	23	Coffee	Coffee	NNP
13286	3603	24	_	_	NNP
13286	3603	25	_	_	NNP
13286	3603	26	*	*	NFP
13286	3603	27	Apricot	Apricot	NNP
13286	3603	28	Omelet_--Cut	Omelet_--Cut	NNP
13286	3603	29	6	6	CD
13286	3603	30	preserved	preserve	VBN
13286	3603	31	apricots	apricot	NNS
13286	3603	32	into	into	IN
13286	3603	33	dice	dice	NN
13286	3603	34	,	,	,
13286	3603	35	and	and	CC
13286	3603	36	heat	heat	VB
13286	3603	37	up	up	RP
13286	3603	38	in	in	IN
13286	3603	39	a	a	DT
13286	3603	40	little	little	JJ
13286	3603	41	fruit	fruit	NN
13286	3603	42	juice	juice	NN
13286	3603	43	.	.	.
13286	3604	1	Beat	beat	VB
13286	3604	2	up	up	RP
13286	3604	3	5	5	CD
13286	3604	4	eggs	egg	NNS
13286	3604	5	,	,	,
13286	3604	6	add	add	VB
13286	3604	7	pinch	pinch	NN
13286	3604	8	of	of	IN
13286	3604	9	salt	salt	NN
13286	3604	10	and	and	CC
13286	3604	11	1	1	CD
13286	3604	12	tablespoon	tablespoon	NN
13286	3604	13	sugar	sugar	NN
13286	3604	14	.	.	.
13286	3605	1	Melt	Melt	NNP
13286	3605	2	in	in	IN
13286	3605	3	an	an	DT
13286	3605	4	omelet	omelet	NN
13286	3605	5	pan	pan	NN
13286	3605	6	or	or	CC
13286	3605	7	frying	fry	VBG
13286	3605	8	pan	pan	NN
13286	3605	9	2	2	CD
13286	3605	10	tablespoons	tablespoon	NNS
13286	3605	11	Crisco	Crisco	NNP
13286	3605	12	,	,	,
13286	3605	13	when	when	WRB
13286	3605	14	hot	hot	JJ
13286	3605	15	pour	pour	NN
13286	3605	16	in	in	IN
13286	3605	17	beaten	beat	VBN
13286	3605	18	eggs	egg	NNS
13286	3605	19	and	and	CC
13286	3605	20	stir	stir	VB
13286	3605	21	over	over	IN
13286	3605	22	quick	quick	JJ
13286	3605	23	fire	fire	NN
13286	3605	24	till	till	IN
13286	3605	25	they	-PRON-	PRP
13286	3605	26	commence	commence	VBP
13286	3605	27	to	to	IN
13286	3605	28	thicken	thicken	NNP
13286	3605	29	,	,	,
13286	3605	30	put	put	VBN
13286	3605	31	in	in	IN
13286	3605	32	the	the	DT
13286	3605	33	prepared	prepare	VBN
13286	3605	34	apricots	apricot	NNS
13286	3605	35	,	,	,
13286	3605	36	then	then	RB
13286	3605	37	shape	shape	VB
13286	3605	38	quickly	quickly	RB
13286	3605	39	into	into	IN
13286	3605	40	an	an	DT
13286	3605	41	oval	oval	JJ
13286	3605	42	form	form	NN
13286	3605	43	by	by	IN
13286	3605	44	folding	fold	VBG
13286	3605	45	the	the	DT
13286	3605	46	ends	end	NNS
13286	3605	47	.	.	.
13286	3606	1	Allow	allow	VB
13286	3606	2	the	the	DT
13286	3606	3	omelet	omelet	NN
13286	3606	4	to	to	TO
13286	3606	5	acquire	acquire	VB
13286	3606	6	a	a	DT
13286	3606	7	golden	golden	JJ
13286	3606	8	brown	brown	NN
13286	3606	9	by	by	IN
13286	3606	10	putting	put	VBG
13286	3606	11	it	-PRON-	PRP
13286	3606	12	in	in	IN
13286	3606	13	the	the	DT
13286	3606	14	oven	oven	NN
13286	3606	15	,	,	,
13286	3606	16	turn	turn	VB
13286	3606	17	out	out	RP
13286	3606	18	on	on	IN
13286	3606	19	to	to	IN
13286	3606	20	a	a	DT
13286	3606	21	hot	hot	JJ
13286	3606	22	dish	dish	NN
13286	3606	23	,	,	,
13286	3606	24	dredge	dredge	NN
13286	3606	25	with	with	IN
13286	3606	26	sugar	sugar	NN
13286	3606	27	and	and	CC
13286	3606	28	serve	serve	VB
13286	3606	29	at	at	IN
13286	3606	30	once	once	RB
13286	3606	31	.	.	.
13286	3607	1	August	August	NNP
13286	3607	2	5	5	CD
13286	3607	3	_	_	NNP
13286	3607	4	*	*	NFP
13286	3607	5	Country	Country	NNP
13286	3607	6	Club	Club	NNP
13286	3607	7	Chicken	Chicken	NNP
13286	3607	8	Sweet	Sweet	NNP
13286	3607	9	Potatoes	Potatoes	NNP
13286	3607	10	Green	Green	NNP
13286	3607	11	Corn	Corn	NNP
13286	3607	12	Tomato	Tomato	NNP
13286	3607	13	Salad	Salad	NNP
13286	3607	14	Apple	Apple	NNP
13286	3607	15	Whip	Whip	NNP
13286	3607	16	Chocolate	Chocolate	NNP
13286	3607	17	Wafers	Wafers	NNPS
13286	3607	18	Coffee	Coffee	NNP
13286	3607	19	_	_	NNP
13286	3607	20	_	_	NNP
13286	3607	21	*	*	NFP
13286	3607	22	Country	Country	NNP
13286	3607	23	Club	Club	NNP
13286	3607	24	Chicken_--Wash	chicken_--wash	NN
13286	3607	25	2	2	CD
13286	3607	26	broilers	broiler	NNS
13286	3607	27	or	or	CC
13286	3607	28	quite	quite	RB
13286	3607	29	young	young	JJ
13286	3607	30	chickens	chicken	NNS
13286	3607	31	,	,	,
13286	3607	32	cut	cut	VBD
13286	3607	33	them	-PRON-	PRP
13286	3607	34	in	in	IN
13286	3607	35	halves	half	NNS
13286	3607	36	or	or	CC
13286	3607	37	quarters	quarter	NNS
13286	3607	38	if	if	IN
13286	3607	39	they	-PRON-	PRP
13286	3607	40	be	be	VBP
13286	3607	41	large	large	JJ
13286	3607	42	enough	enough	RB
13286	3607	43	,	,	,
13286	3607	44	wipe	wipe	VB
13286	3607	45	them	-PRON-	PRP
13286	3607	46	and	and	CC
13286	3607	47	dip	dip	VB
13286	3607	48	each	each	DT
13286	3607	49	piece	piece	NN
13286	3607	50	in	in	IN
13286	3607	51	beaten	beat	VBN
13286	3607	52	egg	egg	NN
13286	3607	53	,	,	,
13286	3607	54	well	well	RB
13286	3607	55	seasoned	season	VBN
13286	3607	56	with	with	IN
13286	3607	57	salt	salt	NN
13286	3607	58	and	and	CC
13286	3607	59	pepper	pepper	NN
13286	3607	60	and	and	CC
13286	3607	61	mixed	mix	VBN
13286	3607	62	with	with	IN
13286	3607	63	cream	cream	NN
13286	3607	64	.	.	.
13286	3608	1	Roll	roll	NN
13286	3608	2	pieces	piece	NNS
13286	3608	3	in	in	IN
13286	3608	4	breadcrumbs	breadcrumb	NNS
13286	3608	5	and	and	CC
13286	3608	6	place	place	VB
13286	3608	7	them	-PRON-	PRP
13286	3608	8	in	in	IN
13286	3608	9	Criscoed	Criscoed	NNP
13286	3608	10	pan	pan	NN
13286	3608	11	,	,	,
13286	3608	12	dot	dot	NN
13286	3608	13	generously	generously	RB
13286	3608	14	with	with	IN
13286	3608	15	Crisco	Crisco	NNP
13286	3608	16	and	and	CC
13286	3608	17	place	place	NN
13286	3608	18	in	in	IN
13286	3608	19	hot	hot	JJ
13286	3608	20	oven	oven	NN
13286	3608	21	for	for	IN
13286	3608	22	15	15	CD
13286	3608	23	minutes	minute	NNS
13286	3608	24	.	.	.
13286	3609	1	Now	now	RB
13286	3609	2	put	put	VB
13286	3609	3	chicken	chicken	NN
13286	3609	4	in	in	IN
13286	3609	5	hot	hot	JJ
13286	3609	6	kettle	kettle	NN
13286	3609	7	,	,	,
13286	3609	8	cover	cover	VB
13286	3609	9	and	and	CC
13286	3609	10	let	let	VB
13286	3609	11	smother	smother	NN
13286	3609	12	and	and	CC
13286	3609	13	steam	steam	VB
13286	3609	14	for	for	IN
13286	3609	15	30	30	CD
13286	3609	16	minutes	minute	NNS
13286	3609	17	or	or	CC
13286	3609	18	until	until	IN
13286	3609	19	tender	tender	NN
13286	3609	20	on	on	IN
13286	3609	21	a	a	DT
13286	3609	22	slow	slow	JJ
13286	3609	23	fire	fire	NN
13286	3609	24	.	.	.
13286	3610	1	Place	place	NN
13286	3610	2	chicken	chicken	NN
13286	3610	3	on	on	IN
13286	3610	4	hot	hot	JJ
13286	3610	5	platter	platter	NN
13286	3610	6	;	;	:
13286	3610	7	add	add	VB
13286	3610	8	half	half	JJ
13286	3610	9	cup	cup	NN
13286	3610	10	hot	hot	JJ
13286	3610	11	cream	cream	NN
13286	3610	12	to	to	IN
13286	3610	13	gravy	gravy	NNP
13286	3610	14	in	in	IN
13286	3610	15	kettle	kettle	NN
13286	3610	16	and	and	CC
13286	3610	17	strain	strain	VB
13286	3610	18	it	-PRON-	PRP
13286	3610	19	over	over	IN
13286	3610	20	chickens	chicken	NNS
13286	3610	21	.	.	.
13286	3611	1	August	August	NNP
13286	3611	2	6	6	CD
13286	3611	3	_	_	NNP
13286	3611	4	*	*	NFP
13286	3611	5	Baked	Baked	NNP
13286	3611	6	Liver	Liver	NNP
13286	3611	7	and	and	CC
13286	3611	8	Bacon	Bacon	NNP
13286	3611	9	Mashed	Mashed	NNP
13286	3611	10	Potatoes	Potatoes	NNP
13286	3611	11	Corn	Corn	NNP
13286	3611	12	on	on	IN
13286	3611	13	Cob	Cob	NNP
13286	3611	14	Lettuce	Lettuce	NNP
13286	3611	15	and	and	CC
13286	3611	16	Pineapple	Pineapple	NNP
13286	3611	17	Salad	Salad	NNP
13286	3611	18	Stewed	Stewed	NNP
13286	3611	19	Pears	Pears	NNPS
13286	3611	20	Cream	Cream	NNP
13286	3611	21	Hasty	Hasty	NNP
13286	3611	22	Cake	Cake	NNP
13286	3611	23	Coffee	Coffee	NNP
13286	3611	24	_	_	NNP
13286	3611	25	_	_	NNP
13286	3611	26	*	*	NFP
13286	3611	27	Baked	Baked	NNP
13286	3611	28	Liver	Liver	NNP
13286	3611	29	and	and	CC
13286	3611	30	Bacon_--Select	Bacon_--Select	NNP
13286	3611	31	liver	liver	NN
13286	3611	32	,	,	,
13286	3611	33	wash	wash	VB
13286	3611	34	it	-PRON-	PRP
13286	3611	35	well	well	RB
13286	3611	36	,	,	,
13286	3611	37	rub	rub	VB
13286	3611	38	it	-PRON-	PRP
13286	3611	39	with	with	IN
13286	3611	40	Crisco	Crisco	NNP
13286	3611	41	,	,	,
13286	3611	42	and	and	CC
13286	3611	43	place	place	VB
13286	3611	44	it	-PRON-	PRP
13286	3611	45	in	in	IN
13286	3611	46	vinegar	vinegar	NN
13286	3611	47	with	with	IN
13286	3611	48	1	1	CD
13286	3611	49	chopped	chop	VBN
13286	3611	50	shallot	shallot	NN
13286	3611	51	,	,	,
13286	3611	52	a	a	DT
13286	3611	53	little	little	JJ
13286	3611	54	chopped	chop	VBN
13286	3611	55	parsley	parsley	NN
13286	3611	56	,	,	,
13286	3611	57	and	and	CC
13286	3611	58	salt	salt	NN
13286	3611	59	and	and	CC
13286	3611	60	pepper	pepper	NN
13286	3611	61	to	to	TO
13286	3611	62	suit	suit	VB
13286	3611	63	taste	taste	NN
13286	3611	64	.	.	.
13286	3612	1	Let	let	VB
13286	3612	2	it	-PRON-	PRP
13286	3612	3	stand	stand	VB
13286	3612	4	overnight	overnight	RB
13286	3612	5	;	;	:
13286	3612	6	roast	roast	VB
13286	3612	7	it	-PRON-	PRP
13286	3612	8	,	,	,
13286	3612	9	adding	add	VBG
13286	3612	10	strips	strip	NNS
13286	3612	11	of	of	IN
13286	3612	12	bacon	bacon	NN
13286	3612	13	.	.	.
13286	3613	1	Baste	baste	IN
13286	3613	2	it	-PRON-	PRP
13286	3613	3	frequently	frequently	RB
13286	3613	4	with	with	IN
13286	3613	5	the	the	DT
13286	3613	6	vinegar	vinegar	NN
13286	3613	7	mixture	mixture	NN
13286	3613	8	.	.	.
13286	3614	1	When	when	WRB
13286	3614	2	done	do	VBN
13286	3614	3	,	,	,
13286	3614	4	make	make	VB
13286	3614	5	brown	brown	JJ
13286	3614	6	gravy	gravy	NN
13286	3614	7	,	,	,
13286	3614	8	and	and	CC
13286	3614	9	serve	serve	VB
13286	3614	10	very	very	RB
13286	3614	11	hot	hot	JJ
13286	3614	12	.	.	.
13286	3615	1	August	August	NNP
13286	3615	2	7	7	CD
13286	3615	3	_	_	NNP
13286	3615	4	Grilled	Grilled	NNP
13286	3615	5	Trout	Trout	NNP
13286	3615	6	Chicken	Chicken	NNP
13286	3615	7	Saute	Saute	NNP
13286	3615	8	*	*	NFP
13286	3615	9	Souffled	souffle	VBD
13286	3615	10	Squash	Squash	NNP
13286	3615	11	Potato	Potato	NNP
13286	3615	12	Croquettes	Croquettes	NNPS
13286	3615	13	French	French	NNP
13286	3615	14	Salad	Salad	NNP
13286	3615	15	Fruit	Fruit	NNP
13286	3615	16	Compote	Compote	NNP
13286	3615	17	Coffee	Coffee	NNP
13286	3615	18	_	_	NNP
13286	3615	19	_	_	NNP
13286	3615	20	*	*	NFP
13286	3615	21	Souffled	souffle	VBN
13286	3615	22	Squash_--Take	squash_--take	NN
13286	3615	23	medium	medium	NN
13286	3615	24	-	-	HYPH
13286	3615	25	sized	sized	JJ
13286	3615	26	Hubbard	Hubbard	NNP
13286	3615	27	squash	squash	NN
13286	3615	28	,	,	,
13286	3615	29	remove	remove	VB
13286	3615	30	seeds	seed	NNS
13286	3615	31	and	and	CC
13286	3615	32	stringy	stringy	JJ
13286	3615	33	portion	portion	NN
13286	3615	34	,	,	,
13286	3615	35	and	and	CC
13286	3615	36	pare	pare	NN
13286	3615	37	.	.	.
13286	3616	1	Place	place	NN
13286	3616	2	in	in	IN
13286	3616	3	steamer	steamer	NN
13286	3616	4	and	and	CC
13286	3616	5	cook	cook	NN
13286	3616	6	over	over	IN
13286	3616	7	boiling	boiling	NN
13286	3616	8	water	water	NN
13286	3616	9	for	for	IN
13286	3616	10	30	30	CD
13286	3616	11	minutes	minute	NNS
13286	3616	12	.	.	.
13286	3617	1	Mash	mash	NN
13286	3617	2	and	and	CC
13286	3617	3	season	season	NN
13286	3617	4	with	with	IN
13286	3617	5	Crisco	Crisco	NNP
13286	3617	6	,	,	,
13286	3617	7	salt	salt	NN
13286	3617	8	and	and	CC
13286	3617	9	pepper	pepper	NN
13286	3617	10	to	to	IN
13286	3617	11	taste	taste	NN
13286	3617	12	.	.	.
13286	3618	1	To	to	IN
13286	3618	2	2	2	CD
13286	3618	3	cups	cup	NNS
13286	3618	4	of	of	IN
13286	3618	5	the	the	DT
13286	3618	6	mashed	mashed	JJ
13286	3618	7	squash	squash	NN
13286	3618	8	,	,	,
13286	3618	9	add	add	VB
13286	3618	10	gradually	gradually	RB
13286	3618	11	1	1	CD
13286	3618	12	cup	cup	NN
13286	3618	13	cream	cream	NN
13286	3618	14	,	,	,
13286	3618	15	when	when	WRB
13286	3618	16	blended	blend	VBN
13286	3618	17	,	,	,
13286	3618	18	yolks	yolk	NNS
13286	3618	19	of	of	IN
13286	3618	20	2	2	CD
13286	3618	21	well	well	RB
13286	3618	22	beaten	beat	VBN
13286	3618	23	eggs	egg	NNS
13286	3618	24	,	,	,
13286	3618	25	and	and	CC
13286	3618	26	finally	finally	RB
13286	3618	27	the	the	DT
13286	3618	28	stiffly	stiffly	NN
13286	3618	29	beaten	beat	VBN
13286	3618	30	whites	white	NNS
13286	3618	31	of	of	IN
13286	3618	32	the	the	DT
13286	3618	33	eggs	egg	NNS
13286	3618	34	.	.	.
13286	3619	1	Pour	pour	VB
13286	3619	2	into	into	IN
13286	3619	3	Criscoed	Criscoed	NNP
13286	3619	4	souffle	souffle	NN
13286	3619	5	dish	dish	NN
13286	3619	6	and	and	CC
13286	3619	7	bake	bake	NN
13286	3619	8	in	in	RP
13286	3619	9	moderate	moderate	JJ
13286	3619	10	oven	oven	NNP
13286	3619	11	till	till	IN
13286	3619	12	firm	firm	NN
13286	3619	13	.	.	.
13286	3620	1	Serve	serve	VB
13286	3620	2	at	at	IN
13286	3620	3	once	once	RB
13286	3620	4	.	.	.
13286	3621	1	August	August	NNP
13286	3621	2	8	8	CD
13286	3621	3	_	_	NNP
13286	3621	4	Clam	Clam	NNP
13286	3621	5	Cocktail	Cocktail	NNP
13286	3621	6	Roast	Roast	NNP
13286	3621	7	Lamb	Lamb	NNP
13286	3621	8	,	,	,
13286	3621	9	Mint	Mint	NNP
13286	3621	10	Jelly	Jelly	NNP
13286	3621	11	Rice	Rice	NNP
13286	3621	12	Fritters	Fritters	NNP
13286	3621	13	Lima	Lima	NNP
13286	3621	14	Beans	Beans	NNPS
13286	3621	15	Lettuce	Lettuce	NNP
13286	3621	16	and	and	CC
13286	3621	17	Banana	Banana	NNP
13286	3621	18	Salad	Salad	NNP
13286	3621	19	*	*	NFP
13286	3621	20	Windsor	Windsor	NNP
13286	3621	21	Tartlets	Tartlets	NNPS
13286	3621	22	Iced	Iced	NNP
13286	3621	23	Coffee	Coffee	NNP
13286	3621	24	_	_	NNP
13286	3621	25	_	_	NNP
13286	3621	26	*	*	NFP
13286	3621	27	Windsor	Windsor	NNP
13286	3621	28	Tartlets_--Crisco	Tartlets_--Crisco	NNP
13286	3621	29	Plain	Plain	NNP
13286	3621	30	Pastry	Pastry	NNP
13286	3621	31	,	,	,
13286	3621	32	2	2	CD
13286	3621	33	eggs	egg	NNS
13286	3621	34	,	,	,
13286	3621	35	4	4	CD
13286	3621	36	tablespoons	tablespoon	NNS
13286	3621	37	Crisco	Crisco	NNP
13286	3621	38	,	,	,
13286	3621	39	4	4	CD
13286	3621	40	tablespoons	tablespoon	NNS
13286	3621	41	sugar	sugar	NN
13286	3621	42	,	,	,
13286	3621	43	1	1	CD
13286	3621	44	-	-	SYM
13286	3621	45	1/2	1/2	CD
13286	3621	46	tablespoons	tablespoon	NNS
13286	3621	47	cornstarch	cornstarch	NN
13286	3621	48	,	,	,
13286	3621	49	5	5	CD
13286	3621	50	powdered	powder	VBN
13286	3621	51	macaroons	macaroon	NNS
13286	3621	52	,	,	,
13286	3621	53	18	18	CD
13286	3621	54	glace	glace	NN
13286	3621	55	cherries	cherry	NNS
13286	3621	56	,	,	,
13286	3621	57	1	1	CD
13286	3621	58	piece	piece	NN
13286	3621	59	of	of	IN
13286	3621	60	lemon	lemon	NN
13286	3621	61	peel	peel	NN
13286	3621	62	,	,	,
13286	3621	63	and	and	CC
13286	3621	64	1/2	1/2	CD
13286	3621	65	tablespoon	tablespoon	NN
13286	3621	66	chopped	chop	VBD
13286	3621	67	almonds	almond	VBZ
13286	3621	68	.	.	.
13286	3622	1	Put	put	VB
13286	3622	2	Crisco	Crisco	NNP
13286	3622	3	and	and	CC
13286	3622	4	sugar	sugar	NN
13286	3622	5	into	into	IN
13286	3622	6	1	1	CD
13286	3622	7	basin	basin	NN
13286	3622	8	and	and	CC
13286	3622	9	beat	beat	VBD
13286	3622	10	them	-PRON-	PRP
13286	3622	11	to	to	IN
13286	3622	12	a	a	DT
13286	3622	13	cream	cream	NN
13286	3622	14	.	.	.
13286	3623	1	Add	add	VB
13286	3623	2	yolks	yolk	NNS
13286	3623	3	of	of	IN
13286	3623	4	eggs	egg	NNS
13286	3623	5	,	,	,
13286	3623	6	1	1	CD
13286	3623	7	at	at	IN
13286	3623	8	a	a	DT
13286	3623	9	time	time	NN
13286	3623	10	,	,	,
13286	3623	11	and	and	CC
13286	3623	12	beat	beat	VBD
13286	3623	13	each	each	DT
13286	3623	14	well	well	RB
13286	3623	15	in	in	IN
13286	3623	16	.	.	.
13286	3624	1	Chop	chop	NN
13286	3624	2	cherries	cherry	NNS
13286	3624	3	and	and	CC
13286	3624	4	peel	peel	NN
13286	3624	5	,	,	,
13286	3624	6	add	add	VB
13286	3624	7	them	-PRON-	PRP
13286	3624	8	and	and	CC
13286	3624	9	macaroons	macaroon	NNS
13286	3624	10	to	to	TO
13286	3624	11	mixture	mixture	VB
13286	3624	12	,	,	,
13286	3624	13	mix	mix	VB
13286	3624	14	thoroughly	thoroughly	RB
13286	3624	15	,	,	,
13286	3624	16	add	add	VB
13286	3624	17	almonds	almond	NNS
13286	3624	18	and	and	CC
13286	3624	19	cornstarch	cornstarch	NN
13286	3624	20	.	.	.
13286	3625	1	Roll	roll	VB
13286	3625	2	out	out	RP
13286	3625	3	Crisco	Crisco	NNP
13286	3625	4	Plain	Plain	NNP
13286	3625	5	Pastry	Pastry	NNP
13286	3625	6	and	and	CC
13286	3625	7	line	line	VB
13286	3625	8	small	small	JJ
13286	3625	9	tartlet	tartlet	NN
13286	3625	10	tins	tin	NNS
13286	3625	11	thinly	thinly	RB
13286	3625	12	with	with	IN
13286	3625	13	it	-PRON-	PRP
13286	3625	14	.	.	.
13286	3626	1	Beat	beat	VB
13286	3626	2	whites	white	NNS
13286	3626	3	of	of	IN
13286	3626	4	eggs	egg	NNS
13286	3626	5	to	to	TO
13286	3626	6	stiff	stiff	JJ
13286	3626	7	froth	froth	NN
13286	3626	8	and	and	CC
13286	3626	9	stir	stir	VB
13286	3626	10	lightly	lightly	RB
13286	3626	11	into	into	IN
13286	3626	12	mixture	mixture	NN
13286	3626	13	.	.	.
13286	3627	1	Fill	fill	VB
13286	3627	2	each	each	DT
13286	3627	3	lined	line	VBD
13286	3627	4	tin	tin	NN
13286	3627	5	three	three	CD
13286	3627	6	parts	part	NNS
13286	3627	7	full	full	JJ
13286	3627	8	.	.	.
13286	3628	1	Bake	bake	VB
13286	3628	2	them	-PRON-	PRP
13286	3628	3	in	in	IN
13286	3628	4	moderate	moderate	JJ
13286	3628	5	oven	oven	NN
13286	3628	6	until	until	IN
13286	3628	7	mixture	mixture	NN
13286	3628	8	is	be	VBZ
13286	3628	9	set	set	VBN
13286	3628	10	and	and	CC
13286	3628	11	brown	brown	JJ
13286	3628	12	.	.	.
13286	3629	1	Dust	dust	NN
13286	3629	2	with	with	IN
13286	3629	3	sugar	sugar	NN
13286	3629	4	and	and	CC
13286	3629	5	serve	serve	VB
13286	3629	6	either	either	CC
13286	3629	7	hot	hot	JJ
13286	3629	8	or	or	CC
13286	3629	9	cold	cold	JJ
13286	3629	10	.	.	.
13286	3630	1	Place	place	NN
13286	3630	2	crossbars	crossbar	NNS
13286	3630	3	of	of	IN
13286	3630	4	pastry	pastry	NN
13286	3630	5	over	over	IN
13286	3630	6	mixture	mixture	NN
13286	3630	7	,	,	,
13286	3630	8	if	if	IN
13286	3630	9	liked	like	VBN
13286	3630	10	.	.	.
13286	3631	1	Stale	stale	JJ
13286	3631	2	cakecrumbs	cakecrumb	NNS
13286	3631	3	can	can	MD
13286	3631	4	be	be	VB
13286	3631	5	used	use	VBN
13286	3631	6	instead	instead	RB
13286	3631	7	of	of	IN
13286	3631	8	macaroons	macaroon	NNS
13286	3631	9	.	.	.
13286	3632	1	August	August	NNP
13286	3632	2	9	9	CD
13286	3632	3	_	_	NNP
13286	3632	4	Casserole	Casserole	NNP
13286	3632	5	of	of	IN
13286	3632	6	Lamb	Lamb	NNP
13286	3632	7	Rice	Rice	NNP
13286	3632	8	Spiced	Spiced	NNP
13286	3632	9	Peaches	Peaches	NNP
13286	3632	10	*	*	NFP
13286	3632	11	Macaroon	Macaroon	NNP
13286	3632	12	Pudding	Pudding	NNP
13286	3632	13	After	after	IN
13286	3632	14	Dinner	Dinner	NNP
13286	3632	15	Mints	Mints	NNP
13286	3632	16	Coffee	Coffee	NNP
13286	3632	17	_	_	NNP
13286	3632	18	_	_	NNP
13286	3632	19	*	*	NFP
13286	3632	20	Macaroon	Macaroon	NNP
13286	3632	21	Pudding_--Soak	pudding_--soak	NN
13286	3632	22	6	6	CD
13286	3632	23	macaroons	macaroon	NNS
13286	3632	24	in	in	IN
13286	3632	25	1/2	1/2	CD
13286	3632	26	cup	cup	NN
13286	3632	27	milk	milk	NN
13286	3632	28	.	.	.
13286	3633	1	Heat	heat	NN
13286	3633	2	2	2	CD
13286	3633	3	cups	cup	NNS
13286	3633	4	milk	milk	NN
13286	3633	5	in	in	IN
13286	3633	6	double	double	JJ
13286	3633	7	boiler	boiler	NN
13286	3633	8	,	,	,
13286	3633	9	add	add	VB
13286	3633	10	2	2	CD
13286	3633	11	tablespoons	tablespoon	NNS
13286	3633	12	cornstarch	cornstarch	NN
13286	3633	13	moistened	moisten	VBN
13286	3633	14	with	with	IN
13286	3633	15	1	1	CD
13286	3633	16	well	well	RB
13286	3633	17	beaten	beat	VBN
13286	3633	18	egg	egg	NN
13286	3633	19	,	,	,
13286	3633	20	1	1	CD
13286	3633	21	teaspoon	teaspoon	NN
13286	3633	22	Crisco	Crisco	NNP
13286	3633	23	,	,	,
13286	3633	24	1/2	1/2	CD
13286	3633	25	teaspoon	teaspoon	NN
13286	3633	26	salt	salt	NN
13286	3633	27	,	,	,
13286	3633	28	and	and	CC
13286	3633	29	macaroons	macaroon	NNS
13286	3633	30	.	.	.
13286	3634	1	Cook	cook	VB
13286	3634	2	for	for	IN
13286	3634	3	20	20	CD
13286	3634	4	minutes	minute	NNS
13286	3634	5	,	,	,
13286	3634	6	remove	remove	VB
13286	3634	7	from	from	IN
13286	3634	8	fire	fire	NN
13286	3634	9	,	,	,
13286	3634	10	add	add	VB
13286	3634	11	1/2	1/2	CD
13286	3634	12	teaspoon	teaspoon	NN
13286	3634	13	vanilla	vanilla	NN
13286	3634	14	extract	extract	NN
13286	3634	15	.	.	.
13286	3635	1	Turn	turn	VB
13286	3635	2	into	into	IN
13286	3635	3	Criscoed	Criscoed	NNP
13286	3635	4	and	and	CC
13286	3635	5	sugared	sugar	VBN
13286	3635	6	pudding	pudding	JJ
13286	3635	7	dish	dish	NN
13286	3635	8	,	,	,
13286	3635	9	sprinkle	sprinkle	VBP
13286	3635	10	1/2	1/2	CD
13286	3635	11	cup	cup	NN
13286	3635	12	sugar	sugar	NN
13286	3635	13	on	on	IN
13286	3635	14	top	top	NN
13286	3635	15	,	,	,
13286	3635	16	and	and	CC
13286	3635	17	cover	cover	VB
13286	3635	18	with	with	IN
13286	3635	19	sliced	sliced	JJ
13286	3635	20	peaches	peach	NNS
13286	3635	21	.	.	.
13286	3636	1	Serve	serve	VB
13286	3636	2	cold	cold	NN
13286	3636	3	.	.	.
13286	3637	1	August	August	NNP
13286	3637	2	10	10	CD
13286	3637	3	_	_	NNP
13286	3637	4	Tomato	Tomato	NNP
13286	3637	5	Bisque	Bisque	NNP
13286	3637	6	Croutons	Croutons	NNP
13286	3637	7	Potato	Potato	NNP
13286	3637	8	Croquettes	Croquettes	NNPS
13286	3637	9	Fried	Fried	NNP
13286	3637	10	Egg	Egg	NNP
13286	3637	11	Plant	Plant	NNP
13286	3637	12	Celery	Celery	NNP
13286	3637	13	and	and	CC
13286	3637	14	Apple	Apple	NNP
13286	3637	15	Salad	Salad	NNP
13286	3637	16	*	*	NFP
13286	3637	17	Chocolate	Chocolate	NNP
13286	3637	18	Pudding	Pudding	NNP
13286	3637	19	Coffee	Coffee	NNP
13286	3637	20	_	_	NNP
13286	3637	21	_	_	NNP
13286	3637	22	*	*	NFP
13286	3637	23	Chocolate	Chocolate	NNP
13286	3637	24	Pudding_--Crisco	Pudding_--Crisco	NNP
13286	3637	25	a	a	DT
13286	3637	26	mold	mold	NN
13286	3637	27	or	or	CC
13286	3637	28	basin	basin	NN
13286	3637	29	.	.	.
13286	3638	1	Beat	beat	NN
13286	3638	2	3	3	CD
13286	3638	3	tablespoons	tablespoon	NNS
13286	3638	4	Crisco	crisco	NN
13286	3638	5	and	and	CC
13286	3638	6	2	2	CD
13286	3638	7	tablespoons	tablespoon	NNS
13286	3638	8	sugar	sugar	NN
13286	3638	9	to	to	IN
13286	3638	10	a	a	DT
13286	3638	11	cream	cream	NN
13286	3638	12	,	,	,
13286	3638	13	then	then	RB
13286	3638	14	beat	beat	VBD
13286	3638	15	in	in	IN
13286	3638	16	3	3	CD
13286	3638	17	yolks	yolk	NNS
13286	3638	18	of	of	IN
13286	3638	19	eggs	egg	NNS
13286	3638	20	.	.	.
13286	3639	1	Dissolve	dissolve	VB
13286	3639	2	11/2	11/2	CD
13286	3639	3	teacups	teacup	NNS
13286	3639	4	grated	grate	VBD
13286	3639	5	chocolate	chocolate	NN
13286	3639	6	smoothly	smoothly	RB
13286	3639	7	in	in	IN
13286	3639	8	1	1	CD
13286	3639	9	cup	cup	NN
13286	3639	10	milk	milk	NN
13286	3639	11	,	,	,
13286	3639	12	add	add	VB
13286	3639	13	it	-PRON-	PRP
13286	3639	14	to	to	IN
13286	3639	15	Crisco	Crisco	NNP
13286	3639	16	mixture	mixture	NN
13286	3639	17	,	,	,
13286	3639	18	with	with	IN
13286	3639	19	2	2	CD
13286	3639	20	cups	cup	NNS
13286	3639	21	cakecrumbs	cakecrumb	NNS
13286	3639	22	,	,	,
13286	3639	23	1	1	CD
13286	3639	24	teaspoon	teaspoon	NN
13286	3639	25	vanilla	vanilla	NN
13286	3639	26	,	,	,
13286	3639	27	1/2	1/2	CD
13286	3639	28	teaspoon	teaspoon	NN
13286	3639	29	salt	salt	NN
13286	3639	30	,	,	,
13286	3639	31	and	and	CC
13286	3639	32	whites	white	NNS
13286	3639	33	of	of	IN
13286	3639	34	eggs	egg	NNS
13286	3639	35	stiffly	stiffly	NNP
13286	3639	36	beaten	beat	VBN
13286	3639	37	.	.	.
13286	3640	1	Fold	fold	VB
13286	3640	2	the	the	DT
13286	3640	3	whites	white	NNS
13286	3640	4	in	in	IN
13286	3640	5	gently	gently	RB
13286	3640	6	.	.	.
13286	3641	1	Pour	pour	VB
13286	3641	2	into	into	IN
13286	3641	3	prepared	prepared	JJ
13286	3641	4	mold	mold	NN
13286	3641	5	,	,	,
13286	3641	6	cover	cover	VB
13286	3641	7	with	with	IN
13286	3641	8	Criscoed	Criscoed	NNP
13286	3641	9	paper	paper	NN
13286	3641	10	and	and	CC
13286	3641	11	steam	steam	NN
13286	3641	12	for	for	IN
13286	3641	13	2	2	CD
13286	3641	14	hours	hour	NNS
13286	3641	15	.	.	.
13286	3642	1	Turn	turn	VB
13286	3642	2	out	out	RP
13286	3642	3	and	and	CC
13286	3642	4	serve	serve	VB
13286	3642	5	with	with	IN
13286	3642	6	white	white	JJ
13286	3642	7	sauce	sauce	NN
13286	3642	8	.	.	.
13286	3643	1	This	this	DT
13286	3643	2	mixture	mixture	NN
13286	3643	3	may	may	MD
13286	3643	4	be	be	VB
13286	3643	5	placed	place	VBN
13286	3643	6	in	in	IN
13286	3643	7	a	a	DT
13286	3643	8	Criscoed	Criscoed	NNP
13286	3643	9	pudding	pudding	NN
13286	3643	10	dish	dish	NN
13286	3643	11	and	and	CC
13286	3643	12	baked	bake	VBD
13286	3643	13	in	in	IN
13286	3643	14	a	a	DT
13286	3643	15	moderate	moderate	JJ
13286	3643	16	oven	oven	NN
13286	3643	17	.	.	.
13286	3644	1	August	August	NNP
13286	3644	2	11	11	CD
13286	3644	3	_	_	NNP
13286	3644	4	Fried	Fried	NNP
13286	3644	5	Chicken	Chicken	NNP
13286	3644	6	,	,	,
13286	3644	7	a	a	DT
13286	3644	8	la	la	FW
13286	3644	9	Maryland	Maryland	NNP
13286	3644	10	French	French	NNP
13286	3644	11	Fried	Fried	NNP
13286	3644	12	Potatoes	Potatoes	NNPS
13286	3644	13	*	*	NFP
13286	3644	14	Stewed	Stewed	NNP
13286	3644	15	Onions	onion	NNS
13286	3644	16	Stuffed	stuff	VBD
13286	3644	17	Tomato	Tomato	NNP
13286	3644	18	Salad	Salad	NNP
13286	3644	19	Musk	Musk	NNP
13286	3644	20	Melon	Melon	NNP
13286	3644	21	with	with	IN
13286	3644	22	Ice	Ice	NNP
13286	3644	23	Cream	Cream	NNP
13286	3644	24	Coffee	Coffee	NNP
13286	3644	25	_	_	NNP
13286	3644	26	_	_	NNP
13286	3644	27	*	*	NFP
13286	3644	28	Stewed	stew	VBN
13286	3644	29	Onions_--Peel	onions_--peel	JJ
13286	3644	30	onions	onion	NNS
13286	3644	31	and	and	CC
13286	3644	32	boil	boil	VB
13286	3644	33	in	in	IN
13286	3644	34	boiling	boil	VBG
13286	3644	35	salted	salt	VBN
13286	3644	36	water	water	NN
13286	3644	37	till	till	IN
13286	3644	38	tender	tender	NN
13286	3644	39	.	.	.
13286	3645	1	When	when	WRB
13286	3645	2	done	do	VBN
13286	3645	3	,	,	,
13286	3645	4	drain	drain	VB
13286	3645	5	,	,	,
13286	3645	6	and	and	CC
13286	3645	7	turn	turn	VB
13286	3645	8	into	into	IN
13286	3645	9	hot	hot	JJ
13286	3645	10	vegetable	vegetable	NN
13286	3645	11	dish	dish	NN
13286	3645	12	.	.	.
13286	3646	1	Melt	melt	NN
13286	3646	2	2	2	CD
13286	3646	3	tablespoons	tablespoon	NNS
13286	3646	4	of	of	IN
13286	3646	5	Crisco	Crisco	NNP
13286	3646	6	in	in	IN
13286	3646	7	saucepan	saucepan	NN
13286	3646	8	,	,	,
13286	3646	9	then	then	RB
13286	3646	10	stir	stir	VB
13286	3646	11	in	in	IN
13286	3646	12	1	1	CD
13286	3646	13	tablespoon	tablespoon	NN
13286	3646	14	flour	flour	NN
13286	3646	15	,	,	,
13286	3646	16	mix	mix	VB
13286	3646	17	well	well	RB
13286	3646	18	,	,	,
13286	3646	19	add	add	VB
13286	3646	20	1	1	CD
13286	3646	21	cup	cup	NN
13286	3646	22	milk	milk	NN
13286	3646	23	and	and	CC
13286	3646	24	stir	stir	NN
13286	3646	25	till	till	IN
13286	3646	26	boiling	boil	VBG
13286	3646	27	,	,	,
13286	3646	28	add	add	VB
13286	3646	29	salt	salt	NN
13286	3646	30	and	and	CC
13286	3646	31	pepper	pepper	NN
13286	3646	32	to	to	TO
13286	3646	33	taste	taste	VB
13286	3646	34	and	and	CC
13286	3646	35	pour	pour	VB
13286	3646	36	over	over	IN
13286	3646	37	onions	onion	NNS
13286	3646	38	.	.	.
13286	3647	1	August	August	NNP
13286	3647	2	12	12	CD
13286	3647	3	_	_	NNP
13286	3647	4	Broiled	Broiled	NNP
13286	3647	5	Ham	Ham	NNP
13286	3647	6	Baked	Baked	NNP
13286	3647	7	Potatoes	Potatoes	NNP
13286	3647	8	Green	Green	NNP
13286	3647	9	Corn	Corn	NNP
13286	3647	10	Custard	Custard	NNP
13286	3647	11	Apple	Apple	NNP
13286	3647	12	Salad	Salad	NNP
13286	3647	13	Grape	Grape	NNP
13286	3647	14	Juice	Juice	NNP
13286	3647	15	Syllabub	Syllabub	NNP
13286	3647	16	*	*	NFP
13286	3647	17	Tilden	Tilden	NNP
13286	3647	18	Cake	Cake	NNP
13286	3647	19	Coffee	Coffee	NNP
13286	3647	20	_	_	NNP
13286	3647	21	_	_	NNP
13286	3647	22	*	*	NFP
13286	3647	23	Tilden	Tilden	NNP
13286	3647	24	Cake_--Cream	Cake_--Cream	NNP
13286	3647	25	1/4	1/4	CD
13286	3647	26	cup	cup	NN
13286	3647	27	Crisco	Crisco	NNP
13286	3647	28	with	with	IN
13286	3647	29	1	1	CD
13286	3647	30	1/2	1/2	CD
13286	3647	31	cups	cup	NNS
13286	3647	32	sugar	sugar	NN
13286	3647	33	,	,	,
13286	3647	34	add	add	VB
13286	3647	35	4	4	CD
13286	3647	36	well	well	RB
13286	3647	37	beaten	beat	VBN
13286	3647	38	eggs	egg	NNS
13286	3647	39	,	,	,
13286	3647	40	1	1	CD
13286	3647	41	cup	cup	NN
13286	3647	42	milk	milk	NN
13286	3647	43	,	,	,
13286	3647	44	sift	sift	VBP
13286	3647	45	in	in	IN
13286	3647	46	3	3	CD
13286	3647	47	cups	cup	NNS
13286	3647	48	flour	flour	NN
13286	3647	49	,	,	,
13286	3647	50	3/4	3/4	CD
13286	3647	51	teaspoon	teaspoon	NN
13286	3647	52	salt	salt	NN
13286	3647	53	,	,	,
13286	3647	54	1/2	1/2	CD
13286	3647	55	cup	cup	NN
13286	3647	56	cornstarch	cornstarch	NN
13286	3647	57	,	,	,
13286	3647	58	2	2	CD
13286	3647	59	teaspoons	teaspoon	NNS
13286	3647	60	baking	bake	VBG
13286	3647	61	powder	powder	NN
13286	3647	62	,	,	,
13286	3647	63	and	and	CC
13286	3647	64	add	add	VB
13286	3647	65	2	2	CD
13286	3647	66	teaspoons	teaspoon	NNS
13286	3647	67	lemon	lemon	NN
13286	3647	68	extract	extract	NN
13286	3647	69	.	.	.
13286	3648	1	Turn	turn	VB
13286	3648	2	into	into	IN
13286	3648	3	Criscoed	Criscoed	NNP
13286	3648	4	and	and	CC
13286	3648	5	floured	flour	VBD
13286	3648	6	cake	cake	NN
13286	3648	7	tin	tin	NN
13286	3648	8	and	and	CC
13286	3648	9	bake	bake	NN
13286	3648	10	for	for	IN
13286	3648	11	1	1	CD
13286	3648	12	1/2	1/2	CD
13286	3648	13	hours	hour	NNS
13286	3648	14	in	in	IN
13286	3648	15	moderate	moderate	JJ
13286	3648	16	oven	oven	NN
13286	3648	17	.	.	.
13286	3649	1	August	August	NNP
13286	3649	2	13	13	CD
13286	3649	3	_	_	NNP
13286	3649	4	*	*	NFP
13286	3649	5	Roast	Roast	NNP
13286	3649	6	Fowl	Fowl	NNP
13286	3649	7	with	with	IN
13286	3649	8	Chestnuts	Chestnuts	NNPS
13286	3649	9	and	and	CC
13286	3649	10	Mushrooms	Mushrooms	NNPS
13286	3649	11	.	.	.
13286	3650	1	Franconia	Franconia	NNP
13286	3650	2	Potatoes	Potatoes	NNP
13286	3650	3	Shell	Shell	NNP
13286	3650	4	Beans	Beans	NNPS
13286	3650	5	Lettuce	Lettuce	NNP
13286	3650	6	and	and	CC
13286	3650	7	Tomato	Tomato	NNP
13286	3650	8	Salad	Salad	NNP
13286	3650	9	Peach	Peach	NNP
13286	3650	10	Short	Short	NNP
13286	3650	11	-	-	HYPH
13286	3650	12	Cake	Cake	NNP
13286	3650	13	Coffee	Coffee	NNP
13286	3650	14	_	_	NNP
13286	3650	15	_	_	NNP
13286	3650	16	*	*	NFP
13286	3650	17	Roast	Roast	NNP
13286	3650	18	Fowl	Fowl	NNP
13286	3650	19	with	with	IN
13286	3650	20	Chestnuts	chestnut	NNS
13286	3650	21	and	and	CC
13286	3650	22	Mushrooms_--Stuff	Mushrooms_--Stuff	NNP
13286	3650	23	1	1	CD
13286	3650	24	large	large	JJ
13286	3650	25	or	or	CC
13286	3650	26	2	2	CD
13286	3650	27	small	small	JJ
13286	3650	28	fowls	fowl	NNS
13286	3650	29	with	with	IN
13286	3650	30	chestnuts	chestnut	NNS
13286	3650	31	or	or	CC
13286	3650	32	mushroom	mushroom	NN
13286	3650	33	stuffing	stuffing	NN
13286	3650	34	,	,	,
13286	3650	35	truss	truss	NN
13286	3650	36	it	-PRON-	PRP
13286	3650	37	,	,	,
13286	3650	38	brush	brush	NN
13286	3650	39	with	with	IN
13286	3650	40	melted	melt	VBN
13286	3650	41	Crisco	Crisco	NNP
13286	3650	42	,	,	,
13286	3650	43	dust	dust	NN
13286	3650	44	with	with	IN
13286	3650	45	salt	salt	NN
13286	3650	46	and	and	CC
13286	3650	47	pepper	pepper	NN
13286	3650	48	,	,	,
13286	3650	49	and	and	CC
13286	3650	50	put	put	VBD
13286	3650	51	on	on	RP
13286	3650	52	a	a	DT
13286	3650	53	rack	rack	NN
13286	3650	54	in	in	IN
13286	3650	55	pan	pan	NN
13286	3650	56	and	and	CC
13286	3650	57	in	in	IN
13286	3650	58	a	a	DT
13286	3650	59	hot	hot	JJ
13286	3650	60	oven	oven	NN
13286	3650	61	until	until	IN
13286	3650	62	beginning	begin	VBG
13286	3650	63	to	to	IN
13286	3650	64	brown	brown	NNP
13286	3650	65	,	,	,
13286	3650	66	reduce	reduce	VB
13286	3650	67	heat	heat	NN
13286	3650	68	,	,	,
13286	3650	69	and	and	CC
13286	3650	70	cook	cook	VB
13286	3650	71	1	1	CD
13286	3650	72	or	or	CC
13286	3650	73	2	2	CD
13286	3650	74	hours	hour	NNS
13286	3650	75	,	,	,
13286	3650	76	basting	baste	VBG
13286	3650	77	often	often	RB
13286	3650	78	.	.	.
13286	3651	1	Add	add	VB
13286	3651	2	to	to	TO
13286	3651	3	pan	pan	VB
13286	3651	4	1/2	1/2	CD
13286	3651	5	cup	cup	NN
13286	3651	6	hot	hot	JJ
13286	3651	7	water	water	NN
13286	3651	8	,	,	,
13286	3651	9	1	1	CD
13286	3651	10	slice	slice	NN
13286	3651	11	salt	salt	NN
13286	3651	12	pork	pork	NN
13286	3651	13	,	,	,
13286	3651	14	diced	dice	VBN
13286	3651	15	,	,	,
13286	3651	16	tiny	tiny	JJ
13286	3651	17	bit	bit	NN
13286	3651	18	bay	bay	NN
13286	3651	19	leaf	leaf	NN
13286	3651	20	,	,	,
13286	3651	21	1	1	CD
13286	3651	22	clove	clove	NN
13286	3651	23	,	,	,
13286	3651	24	and	and	CC
13286	3651	25	sprig	sprig	NNP
13286	3651	26	of	of	IN
13286	3651	27	parsley	parsley	NNP
13286	3651	28	.	.	.
13286	3652	1	If	if	IN
13286	3652	2	with	with	IN
13286	3652	3	mushrooms	mushroom	NNS
13286	3652	4	pour	pour	VBP
13286	3652	5	over	over	IN
13286	3652	6	little	little	JJ
13286	3652	7	sherry	sherry	NN
13286	3652	8	mixed	mixed	JJ
13286	3652	9	with	with	IN
13286	3652	10	cream	cream	NN
13286	3652	11	.	.	.
13286	3653	1	When	when	WRB
13286	3653	2	done	do	VBN
13286	3653	3	place	place	NN
13286	3653	4	fowl	fowl	NN
13286	3653	5	on	on	IN
13286	3653	6	platter	platter	NN
13286	3653	7	,	,	,
13286	3653	8	pour	pour	VB
13286	3653	9	off	off	RP
13286	3653	10	all	all	DT
13286	3653	11	fat	fat	NN
13286	3653	12	in	in	IN
13286	3653	13	pan	pan	NN
13286	3653	14	but	but	CC
13286	3653	15	3	3	CD
13286	3653	16	tablespoons	tablespoon	NNS
13286	3653	17	,	,	,
13286	3653	18	add	add	VB
13286	3653	19	2	2	CD
13286	3653	20	tablespoons	tablespoon	NNS
13286	3653	21	flour	flour	NN
13286	3653	22	and	and	CC
13286	3653	23	slightly	slightly	RB
13286	3653	24	color	color	NN
13286	3653	25	,	,	,
13286	3653	26	add	add	VB
13286	3653	27	1	1	CD
13286	3653	28	cup	cup	NN
13286	3653	29	stock	stock	NN
13286	3653	30	from	from	IN
13286	3653	31	giblets	giblet	NNS
13286	3653	32	cooked	cook	VBN
13286	3653	33	with	with	IN
13286	3653	34	1	1	CD
13286	3653	35	slice	slice	NN
13286	3653	36	of	of	IN
13286	3653	37	salt	salt	NN
13286	3653	38	pork	pork	NN
13286	3653	39	,	,	,
13286	3653	40	salt	salt	NN
13286	3653	41	and	and	CC
13286	3653	42	pepper	pepper	NN
13286	3653	43	,	,	,
13286	3653	44	a	a	DT
13286	3653	45	little	little	JJ
13286	3653	46	lemon	lemon	NN
13286	3653	47	juice	juice	NN
13286	3653	48	,	,	,
13286	3653	49	and	and	CC
13286	3653	50	minced	mince	VBN
13286	3653	51	giblets	giblet	NNS
13286	3653	52	.	.	.
13286	3654	1	Serve	serve	VB
13286	3654	2	surrounded	surround	VBN
13286	3654	3	with	with	IN
13286	3654	4	chestnut	chestnut	NN
13286	3654	5	or	or	CC
13286	3654	6	mushroom	mushroom	NN
13286	3654	7	puree	puree	NN
13286	3654	8	put	put	VBD
13286	3654	9	through	through	IN
13286	3654	10	a	a	DT
13286	3654	11	pastry	pastry	NN
13286	3654	12	bag	bag	NN
13286	3654	13	and	and	CC
13286	3654	14	tube	tube	NN
13286	3654	15	in	in	IN
13286	3654	16	roses	rose	NNS
13286	3654	17	.	.	.
13286	3655	1	Place	place	VB
13286	3655	2	a	a	DT
13286	3655	3	small	small	JJ
13286	3655	4	piece	piece	NN
13286	3655	5	of	of	IN
13286	3655	6	canned	can	VBN
13286	3655	7	red	red	JJ
13286	3655	8	pepper	pepper	NN
13286	3655	9	on	on	IN
13286	3655	10	each	each	DT
13286	3655	11	rose	rise	VBD
13286	3655	12	and	and	CC
13286	3655	13	serve	serve	VB
13286	3655	14	gravy	gravy	NN
13286	3655	15	in	in	IN
13286	3655	16	boat	boat	NN
13286	3655	17	.	.	.
13286	3656	1	August	August	NNP
13286	3656	2	14	14	CD
13286	3656	3	_	_	NNP
13286	3656	4	Celery	Celery	NNP
13286	3656	5	Soup	Soup	NNP
13286	3656	6	Braised	Braised	NNP
13286	3656	7	Ox	Ox	NNP
13286	3656	8	Tongue	Tongue	NNP
13286	3656	9	*	*	NFP
13286	3656	10	Mashed	Mashed	NNP
13286	3656	11	Turnips	turnip	NNS
13286	3656	12	Baked	Baked	NNP
13286	3656	13	Potatoes	Potatoes	NNPS
13286	3656	14	Waldorf	Waldorf	NNP
13286	3656	15	Salad	Salad	NNP
13286	3656	16	Ginger	Ginger	NNP
13286	3656	17	Ice	Ice	NNP
13286	3656	18	Cream	Cream	NNP
13286	3656	19	Coffee	Coffee	NNP
13286	3656	20	_	_	NNP
13286	3656	21	_	_	NNP
13286	3656	22	*	*	NFP
13286	3656	23	Mashed	Mashed	NNP
13286	3656	24	Turnips_--Peel	turnips_--peel	NN
13286	3656	25	and	and	CC
13286	3656	26	dice	dice	NN
13286	3656	27	3	3	CD
13286	3656	28	turnips	turnip	NNS
13286	3656	29	,	,	,
13286	3656	30	cover	cover	VB
13286	3656	31	with	with	IN
13286	3656	32	boiling	boil	VBG
13286	3656	33	salted	salt	VBN
13286	3656	34	water	water	NN
13286	3656	35	and	and	CC
13286	3656	36	cook	cook	NN
13286	3656	37	till	till	IN
13286	3656	38	tender	tender	NN
13286	3656	39	;	;	:
13286	3656	40	drain	drain	VB
13286	3656	41	and	and	CC
13286	3656	42	press	press	VB
13286	3656	43	the	the	DT
13286	3656	44	water	water	NN
13286	3656	45	well	well	RB
13286	3656	46	out	out	IN
13286	3656	47	of	of	IN
13286	3656	48	them	-PRON-	PRP
13286	3656	49	.	.	.
13286	3657	1	Return	return	VB
13286	3657	2	to	to	TO
13286	3657	3	pan	pan	VB
13286	3657	4	and	and	CC
13286	3657	5	add	add	VB
13286	3657	6	3	3	CD
13286	3657	7	tablespoons	tablespoon	NNS
13286	3657	8	Crisco	Crisco	NNP
13286	3657	9	,	,	,
13286	3657	10	1	1	CD
13286	3657	11	teaspoon	teaspoon	NN
13286	3657	12	salt	salt	NN
13286	3657	13	,	,	,
13286	3657	14	and	and	CC
13286	3657	15	1	1	CD
13286	3657	16	saltspoon	saltspoon	NN
13286	3657	17	white	white	JJ
13286	3657	18	pepper	pepper	NN
13286	3657	19	,	,	,
13286	3657	20	beat	beat	VB
13286	3657	21	and	and	CC
13286	3657	22	mash	mash	VB
13286	3657	23	them	-PRON-	PRP
13286	3657	24	well	well	RB
13286	3657	25	together	together	RB
13286	3657	26	,	,	,
13286	3657	27	when	when	WRB
13286	3657	28	thoroughly	thoroughly	RB
13286	3657	29	hot	hot	JJ
13286	3657	30	turn	turn	NN
13286	3657	31	into	into	IN
13286	3657	32	vegetable	vegetable	NN
13286	3657	33	dish	dish	NN
13286	3657	34	and	and	CC
13286	3657	35	serve	serve	VBP
13286	3657	36	.	.	.
13286	3658	1	August	August	NNP
13286	3658	2	15	15	CD
13286	3658	3	_	_	NNP
13286	3658	4	Fish	Fish	NNP
13286	3658	5	Souffle	Souffle	NNP
13286	3658	6	Braised	Braised	NNP
13286	3658	7	Stuffed	Stuffed	NNP
13286	3658	8	Shoulder	Shoulder	NNP
13286	3658	9	of	of	IN
13286	3658	10	Mutton	Mutton	NNP
13286	3658	11	Breaded	Breaded	NNP
13286	3658	12	Potatoes	Potatoes	NNP
13286	3658	13	*	*	NFP
13286	3658	14	Carrots	Carrots	NNPS
13286	3658	15	,	,	,
13286	3658	16	a	a	FW
13286	3658	17	la	la	FW
13286	3658	18	Poulette	Poulette	NNP
13286	3658	19	Pineapple	Pineapple	NNP
13286	3658	20	Jelly	Jelly	NNP
13286	3658	21	French	French	NNP
13286	3658	22	Pastry	Pastry	NNP
13286	3658	23	Coffee	Coffee	NNP
13286	3658	24	_	_	NNP
13286	3658	25	_	_	NNP
13286	3658	26	*	*	NFP
13286	3658	27	Carrots	Carrots	NNP
13286	3658	28	,	,	,
13286	3658	29	a	a	DT
13286	3658	30	la	la	NNP
13286	3658	31	Poulette_--Boil	Poulette_--Boil	NNP
13286	3658	32	2	2	CD
13286	3658	33	bunches	bunche	NNS
13286	3658	34	of	of	IN
13286	3658	35	carrots	carrot	NNS
13286	3658	36	until	until	IN
13286	3658	37	tender	tender	NN
13286	3658	38	in	in	IN
13286	3658	39	boiling	boil	VBG
13286	3658	40	salted	salt	VBN
13286	3658	41	water	water	NN
13286	3658	42	,	,	,
13286	3658	43	then	then	RB
13286	3658	44	drain	drain	VB
13286	3658	45	.	.	.
13286	3659	1	Blend	blend	NN
13286	3659	2	2	2	CD
13286	3659	3	tablespoons	tablespoon	NNS
13286	3659	4	Crisco	Crisco	NNP
13286	3659	5	with	with	IN
13286	3659	6	1	1	CD
13286	3659	7	tablespoon	tablespoon	NN
13286	3659	8	flour	flour	NN
13286	3659	9	,	,	,
13286	3659	10	when	when	WRB
13286	3659	11	smooth	smooth	RB
13286	3659	12	add	add	VB
13286	3659	13	1	1	CD
13286	3659	14	cup	cup	NN
13286	3659	15	milk	milk	NN
13286	3659	16	and	and	CC
13286	3659	17	stir	stir	NN
13286	3659	18	till	till	IN
13286	3659	19	boiling	boil	VBG
13286	3659	20	,	,	,
13286	3659	21	add	add	VB
13286	3659	22	salt	salt	NN
13286	3659	23	,	,	,
13286	3659	24	pepper	pepper	NN
13286	3659	25	and	and	CC
13286	3659	26	paprika	paprika	NNS
13286	3659	27	to	to	TO
13286	3659	28	taste	taste	VB
13286	3659	29	,	,	,
13286	3659	30	1	1	CD
13286	3659	31	tablespoon	tablespoon	NN
13286	3659	32	chopped	chop	VBD
13286	3659	33	parsley	parsley	NNP
13286	3659	34	and	and	CC
13286	3659	35	cook	cook	NN
13286	3659	36	for	for	IN
13286	3659	37	5	5	CD
13286	3659	38	minutes	minute	NNS
13286	3659	39	,	,	,
13286	3659	40	then	then	RB
13286	3659	41	add	add	VB
13286	3659	42	carrots	carrot	NNS
13286	3659	43	and	and	CC
13286	3659	44	allow	allow	VB
13286	3659	45	to	to	TO
13286	3659	46	cook	cook	VB
13286	3659	47	for	for	IN
13286	3659	48	5	5	CD
13286	3659	49	minutes	minute	NNS
13286	3659	50	longer	long	RBR
13286	3659	51	.	.	.
13286	3660	1	Serve	serve	VB
13286	3660	2	hot	hot	JJ
13286	3660	3	.	.	.
13286	3661	1	August	August	NNP
13286	3661	2	16	16	CD
13286	3661	3	_	_	NNP
13286	3661	4	Cream	Cream	NNP
13286	3661	5	of	of	IN
13286	3661	6	Rice	Rice	NNP
13286	3661	7	Soup	Soup	NNP
13286	3661	8	Hanoverian	Hanoverian	NNP
13286	3661	9	Steaks	Steaks	NNP
13286	3661	10	*	*	NFP
13286	3661	11	Hashed	Hashed	NNP
13286	3661	12	Browned	Browned	NNP
13286	3661	13	Potatoes	Potatoes	NNP
13286	3661	14	Carrots	Carrots	NNP
13286	3661	15	en	en	IN
13286	3661	16	Casserole	Casserole	NNP
13286	3661	17	Custard	Custard	NNP
13286	3661	18	Souffle	Souffle	NNP
13286	3661	19	,	,	,
13286	3661	20	Foamy	Foamy	NNP
13286	3661	21	Sauce	Sauce	NNP
13286	3661	22	Coffee	Coffee	NNP
13286	3661	23	_	_	NNP
13286	3661	24	_	_	NNP
13286	3661	25	*	*	NFP
13286	3661	26	Hashed	Hashed	NNP
13286	3661	27	Browned	Browned	NNP
13286	3661	28	Potatoes_--Sprinkle	Potatoes_--Sprinkle	NNP
13286	3661	29	2	2	CD
13286	3661	30	1/2	1/2	CD
13286	3661	31	cups	cup	NNS
13286	3661	32	cold	cold	JJ
13286	3661	33	boiled	boil	VBN
13286	3661	34	potato	potato	NN
13286	3661	35	cubes	cube	NNS
13286	3661	36	with	with	IN
13286	3661	37	salt	salt	NN
13286	3661	38	and	and	CC
13286	3661	39	white	white	JJ
13286	3661	40	pepper	pepper	NN
13286	3661	41	to	to	TO
13286	3661	42	suit	suit	VB
13286	3661	43	taste	taste	NN
13286	3661	44	.	.	.
13286	3662	1	Melt	melt	NN
13286	3662	2	1	1	CD
13286	3662	3	1/2	1/2	CD
13286	3662	4	tablespoons	tablespoon	NNS
13286	3662	5	Crisco	Crisco	NNP
13286	3662	6	;	;	:
13286	3662	7	add	add	VB
13286	3662	8	1	1	CD
13286	3662	9	tablespoon	tablespoon	NN
13286	3662	10	flour	flour	NN
13286	3662	11	and	and	CC
13286	3662	12	1/2	1/2	CD
13286	3662	13	cup	cup	NN
13286	3662	14	brown	brown	JJ
13286	3662	15	stock	stock	NN
13286	3662	16	.	.	.
13286	3663	1	Cook	Cook	NNP
13286	3663	2	5	5	CD
13286	3663	3	minutes	minute	NNS
13286	3663	4	;	;	:
13286	3663	5	add	add	VB
13286	3663	6	potato	potato	NN
13286	3663	7	cubes	cube	NNS
13286	3663	8	;	;	:
13286	3663	9	cook	cook	VB
13286	3663	10	10	10	CD
13286	3663	11	minutes	minute	NNS
13286	3663	12	,	,	,
13286	3663	13	stirring	stir	VBG
13286	3663	14	,	,	,
13286	3663	15	without	without	IN
13286	3663	16	breaking	break	VBG
13286	3663	17	potatoes	potato	NNS
13286	3663	18	.	.	.
13286	3664	1	Melt	melt	NN
13286	3664	2	1	1	CD
13286	3664	3	tablespoon	tablespoon	NN
13286	3664	4	Crisco	Crisco	NNP
13286	3664	5	in	in	IN
13286	3664	6	another	another	DT
13286	3664	7	frying	fry	VBG
13286	3664	8	pan	pan	NN
13286	3664	9	.	.	.
13286	3665	1	When	when	WRB
13286	3665	2	brown	brown	JJ
13286	3665	3	,	,	,
13286	3665	4	turn	turn	VBP
13286	3665	5	in	in	RP
13286	3665	6	potatoes	potato	NNS
13286	3665	7	,	,	,
13286	3665	8	spread	spread	VB
13286	3665	9	evenly	evenly	RB
13286	3665	10	,	,	,
13286	3665	11	and	and	CC
13286	3665	12	cook	cook	VB
13286	3665	13	10	10	CD
13286	3665	14	minutes	minute	NNS
13286	3665	15	;	;	:
13286	3665	16	fold	fold	VB
13286	3665	17	like	like	IN
13286	3665	18	an	an	DT
13286	3665	19	omelet	omelet	NN
13286	3665	20	,	,	,
13286	3665	21	and	and	CC
13286	3665	22	serve	serve	VB
13286	3665	23	hot	hot	JJ
13286	3665	24	.	.	.
13286	3666	1	August	August	NNP
13286	3666	2	17	17	CD
13286	3666	3	_	_	NNP
13286	3666	4	Lamb	Lamb	NNP
13286	3666	5	Chops	Chops	NNP
13286	3666	6	Peas	Peas	NNP
13286	3666	7	*	*	NFP
13286	3666	8	Chantilly	Chantilly	NNP
13286	3666	9	Potatoes	Potatoes	NNPS
13286	3666	10	Turkish	Turkish	NNP
13286	3666	11	Salad	Salad	NNP
13286	3666	12	Fruit	Fruit	NNP
13286	3666	13	Ice	Ice	NNP
13286	3666	14	Cream	Cream	NNP
13286	3666	15	Coffee	Coffee	NNP
13286	3666	16	_	_	NNP
13286	3666	17	_	_	NNP
13286	3666	18	*	*	NFP
13286	3666	19	Chantilly	chantilly	RB
13286	3666	20	Potatoes_--Prepare	Potatoes_--Prepare	NNP
13286	3666	21	nicely	nicely	RB
13286	3666	22	seasoned	season	VBN
13286	3666	23	,	,	,
13286	3666	24	lightly	lightly	RB
13286	3666	25	mashed	mash	VBN
13286	3666	26	potatoes	potato	NNS
13286	3666	27	and	and	CC
13286	3666	28	mound	mound	NN
13286	3666	29	on	on	IN
13286	3666	30	a	a	DT
13286	3666	31	hot	hot	JJ
13286	3666	32	platter	platter	NN
13286	3666	33	.	.	.
13286	3667	1	Beat	beat	NN
13286	3667	2	1/2	1/2	CD
13286	3667	3	cup	cup	NN
13286	3667	4	cream	cream	NN
13286	3667	5	until	until	IN
13286	3667	6	stiff	stiff	JJ
13286	3667	7	,	,	,
13286	3667	8	add	add	VB
13286	3667	9	1	1	CD
13286	3667	10	teaspoon	teaspoon	NN
13286	3667	11	melted	melt	VBN
13286	3667	12	Crisco	Crisco	NNP
13286	3667	13	,	,	,
13286	3667	14	1/2	1/2	CD
13286	3667	15	cup	cup	NN
13286	3667	16	grated	grate	VBN
13286	3667	17	cheese	cheese	NN
13286	3667	18	,	,	,
13286	3667	19	season	season	NN
13286	3667	20	to	to	TO
13286	3667	21	taste	taste	VB
13286	3667	22	with	with	IN
13286	3667	23	salt	salt	NN
13286	3667	24	,	,	,
13286	3667	25	pepper	pepper	NN
13286	3667	26	and	and	CC
13286	3667	27	red	red	JJ
13286	3667	28	pepper	pepper	NN
13286	3667	29	.	.	.
13286	3668	1	Pile	pile	NN
13286	3668	2	lightly	lightly	RB
13286	3668	3	on	on	RB
13286	3668	4	to	to	IN
13286	3668	5	the	the	DT
13286	3668	6	potato	potato	NN
13286	3668	7	and	and	CC
13286	3668	8	put	put	VBD
13286	3668	9	in	in	RP
13286	3668	10	oven	oven	NN
13286	3668	11	to	to	TO
13286	3668	12	brown	brown	VB
13286	3668	13	.	.	.
13286	3669	1	Be	be	VB
13286	3669	2	sure	sure	JJ
13286	3669	3	that	that	IN
13286	3669	4	the	the	DT
13286	3669	5	oven	oven	NN
13286	3669	6	is	be	VBZ
13286	3669	7	very	very	RB
13286	3669	8	hot	hot	JJ
13286	3669	9	.	.	.
13286	3670	1	August	August	NNP
13286	3670	2	18	18	CD
13286	3670	3	_	_	NNP
13286	3670	4	Watermelon	Watermelon	NNP
13286	3670	5	Cocktail	Cocktail	NNP
13286	3670	6	Cannelon	Cannelon	NNP
13286	3670	7	of	of	IN
13286	3670	8	Beef	Beef	NNP
13286	3670	9	Potatoes	Potatoes	NNP
13286	3670	10	*	*	NFP
13286	3670	11	Creamed	Creamed	NNP
13286	3670	12	Kohl	Kohl	NNP
13286	3670	13	Rabi	Rabi	NNP
13286	3670	14	Stuffed	Stuffed	NNP
13286	3670	15	Celery	Celery	NNP
13286	3670	16	Meringues	meringue	NNS
13286	3670	17	Filled	fill	VBN
13286	3670	18	with	with	IN
13286	3670	19	Ice	Ice	NNP
13286	3670	20	Cream	Cream	NNP
13286	3670	21	Coffee	Coffee	NNP
13286	3670	22	_	_	NNP
13286	3670	23	_	_	NNP
13286	3670	24	*	*	NFP
13286	3670	25	Creamed	Creamed	NNP
13286	3670	26	Kohl	Kohl	NNP
13286	3670	27	Rabi_--Slice	Rabi_--Slice	NNP
13286	3670	28	kohl	kohl	NNP
13286	3670	29	rabi	rabi	NN
13286	3670	30	,	,	,
13286	3670	31	boil	boil	VBP
13286	3670	32	20	20	CD
13286	3670	33	minutes	minute	NNS
13286	3670	34	or	or	CC
13286	3670	35	until	until	IN
13286	3670	36	nearly	nearly	RB
13286	3670	37	tender	tender	JJ
13286	3670	38	,	,	,
13286	3670	39	and	and	CC
13286	3670	40	arrange	arrange	VB
13286	3670	41	in	in	IN
13286	3670	42	a	a	DT
13286	3670	43	baking	baking	NN
13286	3670	44	dish	dish	NN
13286	3670	45	in	in	IN
13286	3670	46	layers	layer	NNS
13286	3670	47	with	with	IN
13286	3670	48	the	the	DT
13286	3670	49	following	follow	VBG
13286	3670	50	sauce	sauce	NN
13286	3670	51	:	:	:
13286	3670	52	2	2	CD
13286	3670	53	tablespoons	tablespoon	NNS
13286	3670	54	Crisco	Crisco	NNP
13286	3670	55	,	,	,
13286	3670	56	2	2	CD
13286	3670	57	tablespoons	tablespoon	NNS
13286	3670	58	flour	flour	NN
13286	3670	59	,	,	,
13286	3670	60	1/2	1/2	CD
13286	3670	61	pint	pint	NN
13286	3670	62	milk	milk	NN
13286	3670	63	,	,	,
13286	3670	64	1/2	1/2	CD
13286	3670	65	teaspoon	teaspoon	NN
13286	3670	66	salt	salt	NN
13286	3670	67	,	,	,
13286	3670	68	and	and	CC
13286	3670	69	1	1	CD
13286	3670	70	saltspoon	saltspoon	NN
13286	3670	71	pepper	pepper	NN
13286	3670	72	.	.	.
13286	3671	1	Rub	Rub	NNP
13286	3671	2	Crisco	Crisco	NNP
13286	3671	3	and	and	CC
13286	3671	4	flour	flour	NN
13286	3671	5	together	together	RB
13286	3671	6	;	;	:
13286	3671	7	add	add	VB
13286	3671	8	milk	milk	NN
13286	3671	9	,	,	,
13286	3671	10	cold	cold	JJ
13286	3671	11	.	.	.
13286	3672	1	Stand	stand	VB
13286	3672	2	saucepan	saucepan	NN
13286	3672	3	over	over	IN
13286	3672	4	fire	fire	NN
13286	3672	5	and	and	CC
13286	3672	6	stir	stir	VB
13286	3672	7	continually	continually	RB
13286	3672	8	until	until	IN
13286	3672	9	it	-PRON-	PRP
13286	3672	10	reaches	reach	VBZ
13286	3672	11	the	the	DT
13286	3672	12	boiling	boiling	NN
13286	3672	13	point	point	NN
13286	3672	14	;	;	:
13286	3672	15	take	take	VB
13286	3672	16	from	from	IN
13286	3672	17	fire	fire	NN
13286	3672	18	,	,	,
13286	3672	19	and	and	CC
13286	3672	20	add	add	VB
13286	3672	21	salt	salt	NN
13286	3672	22	and	and	CC
13286	3672	23	pepper	pepper	NN
13286	3672	24	.	.	.
13286	3673	1	Then	then	RB
13286	3673	2	strain	strain	VB
13286	3673	3	.	.	.
13286	3674	1	Season	season	VB
13286	3674	2	each	each	DT
13286	3674	3	layer	layer	NN
13286	3674	4	with	with	IN
13286	3674	5	pepper	pepper	NN
13286	3674	6	and	and	CC
13286	3674	7	salt	salt	NN
13286	3674	8	,	,	,
13286	3674	9	sprinkle	sprinkle	VB
13286	3674	10	the	the	DT
13286	3674	11	top	top	NN
13286	3674	12	with	with	IN
13286	3674	13	breadcrumbs	breadcrumb	NNS
13286	3674	14	and	and	CC
13286	3674	15	bake	bake	VB
13286	3674	16	20	20	CD
13286	3674	17	minutes	minute	NNS
13286	3674	18	.	.	.
13286	3675	1	Vegetarian	Vegetarian	NNP
13286	3675	2	August	August	NNP
13286	3675	3	19	19	CD
13286	3675	4	_	_	NNP
13286	3675	5	Cream	Cream	NNP
13286	3675	6	of	of	IN
13286	3675	7	Turnip	Turnip	NNP
13286	3675	8	Soup	Soup	NNP
13286	3675	9	Risotto	Risotto	NNP
13286	3675	10	Asparagus	Asparagus	NNP
13286	3675	11	Salad	Salad	NNP
13286	3675	12	Coffee	Coffee	NNP
13286	3675	13	Souffle	Souffle	NNP
13286	3675	14	*	*	NFP
13286	3675	15	Ginger	Ginger	NNP
13286	3675	16	Crisps	Crisps	NNP
13286	3675	17	Iced	Iced	NNP
13286	3675	18	Tea	Tea	NNP
13286	3675	19	_	_	NNP
13286	3675	20	_	_	NNP
13286	3675	21	*	*	NFP
13286	3675	22	Ginger	Ginger	NNP
13286	3675	23	Crisps--	Crisps--	NNS
13286	3675	24	_	_	NNP
13286	3675	25	Cream	Cream	NNP
13286	3675	26	1/2	1/2	CD
13286	3675	27	cup	cup	NN
13286	3675	28	Crisco	Crisco	NNP
13286	3675	29	with	with	IN
13286	3675	30	1/2	1/2	CD
13286	3675	31	cup	cup	NN
13286	3675	32	sugar	sugar	NN
13286	3675	33	,	,	,
13286	3675	34	add	add	VB
13286	3675	35	1	1	CD
13286	3675	36	cup	cup	NN
13286	3675	37	molasses	molasse	NNS
13286	3675	38	,	,	,
13286	3675	39	1	1	CD
13286	3675	40	teaspoon	teaspoon	NN
13286	3675	41	each	each	DT
13286	3675	42	of	of	IN
13286	3675	43	cinnamon	cinnamon	NN
13286	3675	44	and	and	CC
13286	3675	45	nutmeg	nutmeg	NNP
13286	3675	46	,	,	,
13286	3675	47	1	1	CD
13286	3675	48	teaspoon	teaspoon	NN
13286	3675	49	salt	salt	NN
13286	3675	50	,	,	,
13286	3675	51	2	2	CD
13286	3675	52	teaspoons	teaspoon	NNS
13286	3675	53	baking	bake	VBG
13286	3675	54	powder	powder	NN
13286	3675	55	,	,	,
13286	3675	56	and	and	CC
13286	3675	57	flour	flour	NN
13286	3675	58	to	to	TO
13286	3675	59	make	make	VB
13286	3675	60	stiffish	stiffish	JJ
13286	3675	61	dough	dough	NN
13286	3675	62	.	.	.
13286	3676	1	Roll	roll	VB
13286	3676	2	thin	thin	JJ
13286	3676	3	,	,	,
13286	3676	4	cut	cut	VBD
13286	3676	5	out	out	RP
13286	3676	6	with	with	IN
13286	3676	7	cutter	cutter	NN
13286	3676	8	and	and	CC
13286	3676	9	bake	bake	VB
13286	3676	10	in	in	IN
13286	3676	11	quick	quick	JJ
13286	3676	12	oven	oven	NN
13286	3676	13	.	.	.
13286	3677	1	August	August	NNP
13286	3677	2	20	20	CD
13286	3677	3	_	_	NNP
13286	3677	4	Corned	Corned	NNP
13286	3677	5	,	,	,
13286	3677	6	Beef	Beef	NNP
13286	3677	7	Buttered	Buttered	NNP
13286	3677	8	Potatoes	Potatoes	NNP
13286	3677	9	*	*	NFP
13286	3677	10	New	New	NNP
13286	3677	11	Beets	Beets	NNPS
13286	3677	12	Lettuce	lettuce	NN
13286	3677	13	,	,	,
13286	3677	14	Italian	italian	JJ
13286	3677	15	Dressing	dressing	NN
13286	3677	16	Tapioca	Tapioca	NNP
13286	3677	17	Cream	Cream	NNP
13286	3677	18	Coffee	Coffee	NNP
13286	3677	19	_	_	NNP
13286	3677	20	_	_	NNP
13286	3677	21	*	*	NFP
13286	3677	22	New	New	NNP
13286	3677	23	Beets--	Beets--	NNS
13286	3677	24	_	_	NNP
13286	3677	25	Peel	Peel	NNP
13286	3677	26	hot	hot	JJ
13286	3677	27	cooked	cooked	JJ
13286	3677	28	beets	beet	NNS
13286	3677	29	,	,	,
13286	3677	30	cut	cut	VBN
13286	3677	31	into	into	IN
13286	3677	32	slices	slice	NNS
13286	3677	33	,	,	,
13286	3677	34	and	and	CC
13286	3677	35	toss	toss	VB
13286	3677	36	about	about	IN
13286	3677	37	for	for	IN
13286	3677	38	3	3	CD
13286	3677	39	or	or	CC
13286	3677	40	4	4	CD
13286	3677	41	minutes	minute	NNS
13286	3677	42	in	in	IN
13286	3677	43	saucepan	saucepan	NN
13286	3677	44	which	which	WDT
13286	3677	45	contains	contain	VBZ
13286	3677	46	3	3	CD
13286	3677	47	tablespoons	tablespoon	NNS
13286	3677	48	Crisco	Crisco	NNP
13286	3677	49	to	to	TO
13286	3677	50	which	which	WDT
13286	3677	51	has	have	VBZ
13286	3677	52	been	be	VBN
13286	3677	53	added	add	VBN
13286	3677	54	1	1	CD
13286	3677	55	teaspoon	teaspoon	NN
13286	3677	56	plain	plain	JJ
13286	3677	57	vinegar	vinegar	NN
13286	3677	58	,	,	,
13286	3677	59	or	or	CC
13286	3677	60	a	a	DT
13286	3677	61	few	few	JJ
13286	3677	62	drops	drop	NNS
13286	3677	63	of	of	IN
13286	3677	64	tarragon	tarragon	NNP
13286	3677	65	,	,	,
13286	3677	66	2	2	CD
13286	3677	67	cloves	clove	NNS
13286	3677	68	,	,	,
13286	3677	69	and	and	CC
13286	3677	70	1	1	CD
13286	3677	71	teaspoon	teaspoon	NN
13286	3677	72	sugar	sugar	NN
13286	3677	73	.	.	.
13286	3678	1	August	August	NNP
13286	3678	2	21	21	CD
13286	3678	3	_	_	NNP
13286	3678	4	Cold	Cold	NNP
13286	3678	5	Sliced	Sliced	NNP
13286	3678	6	Corned	Corned	NNP
13286	3678	7	Beef	Beef	NNP
13286	3678	8	Baked	Baked	NNP
13286	3678	9	Potatoes	Potatoes	NNPS
13286	3678	10	Jellied	jelly	VBD
13286	3678	11	Vegetables	vegetable	NNS
13286	3678	12	Pea	Pea	NNP
13286	3678	13	Salad	Salad	NNP
13286	3678	14	*	*	NFP
13286	3678	15	Countess	Countess	NNP
13286	3678	16	Pudding	Pudding	NNP
13286	3678	17	Coffee	Coffee	NNP
13286	3678	18	_	_	NNP
13286	3678	19	_	_	NNP
13286	3678	20	*	*	NFP
13286	3678	21	Countess	Countess	NNP
13286	3678	22	Pudding_--Line	pudding_--line	JJ
13286	3678	23	small	small	JJ
13286	3678	24	Criscoed	Criscoed	NNP
13286	3678	25	platter	platter	NN
13286	3678	26	with	with	IN
13286	3678	27	Crisco	Crisco	NNP
13286	3678	28	pastry	pastry	NN
13286	3678	29	.	.	.
13286	3679	1	Put	put	NN
13286	3679	2	1	1	CD
13286	3679	3	tablespoon	tablespoon	NN
13286	3679	4	Crisco	Crisco	NNP
13286	3679	5	in	in	IN
13286	3679	6	saucepan	saucepan	NNP
13286	3679	7	,	,	,
13286	3679	8	add	add	VB
13286	3679	9	1	1	CD
13286	3679	10	cup	cup	NN
13286	3679	11	milk	milk	NN
13286	3679	12	,	,	,
13286	3679	13	when	when	WRB
13286	3679	14	warm	warm	JJ
13286	3679	15	pour	pour	NN
13286	3679	16	over	over	IN
13286	3679	17	three	three	CD
13286	3679	18	tablespoons	tablespoon	NNS
13286	3679	19	chopped	chop	VBN
13286	3679	20	cocoanut	cocoanut	NN
13286	3679	21	,	,	,
13286	3679	22	add	add	VB
13286	3679	23	1	1	CD
13286	3679	24	tablespoon	tablespoon	NN
13286	3679	25	sugar	sugar	NN
13286	3679	26	.	.	.
13286	3680	1	Allow	allow	VB
13286	3680	2	to	to	TO
13286	3680	3	remain	remain	VB
13286	3680	4	30	30	CD
13286	3680	5	minutes	minute	NNS
13286	3680	6	,	,	,
13286	3680	7	add	add	VB
13286	3680	8	3	3	CD
13286	3680	9	yolks	yolk	NNS
13286	3680	10	of	of	IN
13286	3680	11	eggs	egg	NNS
13286	3680	12	well	well	RB
13286	3680	13	beaten	beat	VBN
13286	3680	14	,	,	,
13286	3680	15	and	and	CC
13286	3680	16	1/2	1/2	CD
13286	3680	17	teaspoon	teaspoon	NN
13286	3680	18	vanilla	vanilla	NN
13286	3680	19	,	,	,
13286	3680	20	pour	pour	VBP
13286	3680	21	into	into	IN
13286	3680	22	platter	platter	NN
13286	3680	23	,	,	,
13286	3680	24	bake	bake	VBP
13286	3680	25	30	30	CD
13286	3680	26	minutes	minute	NNS
13286	3680	27	in	in	IN
13286	3680	28	hot	hot	JJ
13286	3680	29	oven	oven	NN
13286	3680	30	.	.	.
13286	3681	1	Beat	beat	VB
13286	3681	2	up	up	RP
13286	3681	3	whites	white	NNS
13286	3681	4	of	of	IN
13286	3681	5	eggs	egg	NNS
13286	3681	6	,	,	,
13286	3681	7	add	add	VB
13286	3681	8	pinch	pinch	NN
13286	3681	9	salt	salt	NN
13286	3681	10	,	,	,
13286	3681	11	1	1	CD
13286	3681	12	tablespoon	tablespoon	NN
13286	3681	13	sugar	sugar	NN
13286	3681	14	,	,	,
13286	3681	15	and	and	CC
13286	3681	16	1/2	1/2	CD
13286	3681	17	teaspoon	teaspoon	NN
13286	3681	18	almond	almond	NN
13286	3681	19	extract	extract	NN
13286	3681	20	,	,	,
13286	3681	21	pile	pile	VBP
13286	3681	22	on	on	IN
13286	3681	23	top	top	NN
13286	3681	24	of	of	IN
13286	3681	25	pudding	pudding	NN
13286	3681	26	and	and	CC
13286	3681	27	sprinkle	sprinkle	VB
13286	3681	28	with	with	IN
13286	3681	29	cocoanut	cocoanut	NN
13286	3681	30	.	.	.
13286	3682	1	Brown	brown	JJ
13286	3682	2	in	in	IN
13286	3682	3	slow	slow	JJ
13286	3682	4	oven	oven	NN
13286	3682	5	.	.	.
13286	3683	1	Serve	serve	VB
13286	3683	2	hot	hot	JJ
13286	3683	3	or	or	CC
13286	3683	4	cold	cold	JJ
13286	3683	5	.	.	.
13286	3684	1	Vegetarian	Vegetarian	NNP
13286	3684	2	August	August	NNP
13286	3684	3	22	22	CD
13286	3684	4	_	_	NN
13286	3684	5	*	*	NFP
13286	3684	6	Succotash	Succotash	NNP
13286	3684	7	French	French	NNP
13286	3684	8	Fried	Fried	NNP
13286	3684	9	Potatoes	Potatoes	NNPS
13286	3684	10	Tomato	Tomato	NNP
13286	3684	11	Jelly	Jelly	NNP
13286	3684	12	Salad	Salad	NNP
13286	3684	13	Orange	Orange	NNP
13286	3684	14	Marmalade	Marmalade	NNP
13286	3684	15	Ice	Ice	NNP
13286	3684	16	Cream	Cream	NNP
13286	3684	17	Caramel	Caramel	NNP
13286	3684	18	Cake	Cake	NNP
13286	3684	19	Coffee	Coffee	NNP
13286	3684	20	_	_	NNP
13286	3684	21	_	_	NNP
13286	3684	22	*	*	NFP
13286	3684	23	Succotash_--Boil	succotash_--boil	NN
13286	3684	24	1	1	CD
13286	3684	25	dozen	dozen	NN
13286	3684	26	ears	ear	NNS
13286	3684	27	of	of	IN
13286	3684	28	corn	corn	NN
13286	3684	29	for	for	IN
13286	3684	30	3	3	CD
13286	3684	31	minutes	minute	NNS
13286	3684	32	.	.	.
13286	3685	1	Cut	cut	VB
13286	3685	2	corn	corn	NN
13286	3685	3	from	from	IN
13286	3685	4	cob	cob	NNP
13286	3685	5	,	,	,
13286	3685	6	taking	take	VBG
13286	3685	7	very	very	RB
13286	3685	8	small	small	JJ
13286	3685	9	piece	piece	NN
13286	3685	10	from	from	IN
13286	3685	11	top	top	NN
13286	3685	12	of	of	IN
13286	3685	13	each	each	DT
13286	3685	14	grain	grain	NN
13286	3685	15	,	,	,
13286	3685	16	then	then	RB
13286	3685	17	press	press	VB
13286	3685	18	out	out	RP
13286	3685	19	pulp	pulp	NN
13286	3685	20	.	.	.
13286	3686	1	Mix	mix	VB
13286	3686	2	this	this	DT
13286	3686	3	with	with	IN
13286	3686	4	an	an	DT
13286	3686	5	equal	equal	JJ
13286	3686	6	quantity	quantity	NN
13286	3686	7	of	of	IN
13286	3686	8	nicely	nicely	RB
13286	3686	9	cooked	cook	VBN
13286	3686	10	lima	lima	NNP
13286	3686	11	beans	bean	NNS
13286	3686	12	;	;	:
13286	3686	13	add	add	VB
13286	3686	14	Crisco	Crisco	NNP
13286	3686	15	,	,	,
13286	3686	16	salt	salt	NN
13286	3686	17	and	and	CC
13286	3686	18	white	white	JJ
13286	3686	19	pepper	pepper	NN
13286	3686	20	to	to	IN
13286	3686	21	taste	taste	NN
13286	3686	22	;	;	:
13286	3686	23	reheat	reheat	VB
13286	3686	24	and	and	CC
13286	3686	25	serve	serve	VB
13286	3686	26	.	.	.
13286	3687	1	August	August	NNP
13286	3687	2	23	23	CD
13286	3687	3	_	_	NNP
13286	3687	4	Fish	Fish	NNP
13286	3687	5	Timbales	Timbales	NNPS
13286	3687	6	,	,	,
13286	3687	7	Cream	Cream	NNP
13286	3687	8	Sauce	sauce	NN
13286	3687	9	Mashed	Mashed	NNP
13286	3687	10	Potatoes	Potatoes	NNP
13286	3687	11	Stewed	stew	VBD
13286	3687	12	Okra	Okra	NNP
13286	3687	13	Cucumber	Cucumber	NNP
13286	3687	14	Salad	Salad	NNP
13286	3687	15	Cheese	Cheese	NNP
13286	3687	16	Straws	Straws	NNP
13286	3687	17	*	*	NFP
13286	3687	18	St.	St.	NNP
13286	3687	19	Leonard	Leonard	NNP
13286	3687	20	's	's	POS
13286	3687	21	Pudding	Pudding	NNP
13286	3687	22	Coffee	Coffee	NNP
13286	3687	23	_	_	NNP
13286	3687	24	_	_	NNP
13286	3687	25	*	*	NFP
13286	3687	26	St	St	NNP
13286	3687	27	.	.	.
13286	3687	28	Leonard	Leonard	NNP
13286	3687	29	's	's	POS
13286	3687	30	Pudding_--Line	pudding_--line	JJ
13286	3687	31	edge	edge	NN
13286	3687	32	of	of	IN
13286	3687	33	a	a	DT
13286	3687	34	pudding	pudding	JJ
13286	3687	35	dish	dish	NN
13286	3687	36	with	with	IN
13286	3687	37	pastry	pastry	NN
13286	3687	38	,	,	,
13286	3687	39	and	and	CC
13286	3687	40	spread	spread	VBD
13286	3687	41	2	2	CD
13286	3687	42	tablespoons	tablespoon	NNS
13286	3687	43	of	of	IN
13286	3687	44	jam	jam	NN
13286	3687	45	in	in	IN
13286	3687	46	the	the	DT
13286	3687	47	bottom	bottom	NN
13286	3687	48	.	.	.
13286	3688	1	Blend	blend	NN
13286	3688	2	4	4	CD
13286	3688	3	tablespoons	tablespoon	NNS
13286	3688	4	Crisco	crisco	NN
13286	3688	5	with	with	IN
13286	3688	6	1/2	1/2	CD
13286	3688	7	cup	cup	NN
13286	3688	8	flour	flour	NN
13286	3688	9	,	,	,
13286	3688	10	when	when	WRB
13286	3688	11	smooth	smooth	JJ
13286	3688	12	stir	stir	NN
13286	3688	13	in	in	IN
13286	3688	14	1	1	CD
13286	3688	15	cup	cup	NN
13286	3688	16	milk	milk	NN
13286	3688	17	,	,	,
13286	3688	18	4	4	CD
13286	3688	19	tablespoons	tablespoon	NNS
13286	3688	20	sugar	sugar	NN
13286	3688	21	,	,	,
13286	3688	22	1	1	CD
13286	3688	23	teaspoon	teaspoon	NN
13286	3688	24	vanilla	vanilla	NN
13286	3688	25	extract	extract	NN
13286	3688	26	,	,	,
13286	3688	27	1/2	1/2	CD
13286	3688	28	teaspoon	teaspoon	NN
13286	3688	29	salt	salt	NN
13286	3688	30	,	,	,
13286	3688	31	and	and	CC
13286	3688	32	2	2	CD
13286	3688	33	yolks	yolk	NNS
13286	3688	34	of	of	IN
13286	3688	35	eggs	egg	NNS
13286	3688	36	,	,	,
13286	3688	37	stir	stir	VB
13286	3688	38	well	well	RB
13286	3688	39	together	together	RB
13286	3688	40	and	and	CC
13286	3688	41	pour	pour	VB
13286	3688	42	over	over	IN
13286	3688	43	jam	jam	NNP
13286	3688	44	,	,	,
13286	3688	45	bake	bake	VBP
13286	3688	46	30	30	CD
13286	3688	47	minutes	minute	NNS
13286	3688	48	.	.	.
13286	3689	1	Beat	beat	VB
13286	3689	2	up	up	RP
13286	3689	3	whites	white	NNS
13286	3689	4	of	of	IN
13286	3689	5	eggs	egg	NNS
13286	3689	6	to	to	IN
13286	3689	7	a	a	DT
13286	3689	8	stiff	stiff	JJ
13286	3689	9	froth	froth	NN
13286	3689	10	,	,	,
13286	3689	11	add	add	VB
13286	3689	12	1	1	CD
13286	3689	13	tablespoon	tablespoon	NN
13286	3689	14	sugar	sugar	NN
13286	3689	15	,	,	,
13286	3689	16	and	and	CC
13286	3689	17	arrange	arrange	VB
13286	3689	18	roughly	roughly	RB
13286	3689	19	on	on	IN
13286	3689	20	the	the	DT
13286	3689	21	top	top	NN
13286	3689	22	.	.	.
13286	3690	1	Place	place	NN
13286	3690	2	in	in	IN
13286	3690	3	oven	oven	NN
13286	3690	4	until	until	IN
13286	3690	5	lightly	lightly	RB
13286	3690	6	browned	brown	VBN
13286	3690	7	.	.	.
13286	3691	1	August	August	NNP
13286	3691	2	24	24	CD
13286	3691	3	_	_	NNP
13286	3691	4	*	*	NFP
13286	3691	5	Boiled	Boiled	NNP
13286	3691	6	Mutton	Mutton	NNP
13286	3691	7	,	,	,
13286	3691	8	Caper	Caper	NNP
13286	3691	9	Sauce	Sauce	NNP
13286	3691	10	Riced	rice	VBD
13286	3691	11	Potatoes	Potatoes	NNP
13286	3691	12	String	String	NNP
13286	3691	13	Beans	Beans	NNPS
13286	3691	14	Olive	Olive	NNP
13286	3691	15	Salad	Salad	NNP
13286	3691	16	Toasted	Toasted	NNP
13286	3691	17	Crackers	Crackers	NNPS
13286	3691	18	Cheese	Cheese	NNP
13286	3691	19	Plum	Plum	NNP
13286	3691	20	Compote	Compote	NNP
13286	3691	21	Coffee	Coffee	NNP
13286	3691	22	_	_	NNP
13286	3691	23	_	_	NNP
13286	3691	24	*	*	NFP
13286	3691	25	Boiled	boil	VBN
13286	3691	26	Mutton_--Wipe	mutton_--wipe	JJ
13286	3691	27	leg	leg	NN
13286	3691	28	of	of	IN
13286	3691	29	mutton	mutton	NN
13286	3691	30	,	,	,
13286	3691	31	put	put	VBN
13286	3691	32	on	on	IN
13286	3691	33	fire	fire	NN
13286	3691	34	,	,	,
13286	3691	35	barely	barely	RB
13286	3691	36	covered	cover	VBN
13286	3691	37	with	with	IN
13286	3691	38	boiling	boiling	NN
13286	3691	39	water	water	NN
13286	3691	40	,	,	,
13286	3691	41	and	and	CC
13286	3691	42	let	let	VB
13286	3691	43	boil	boil	VB
13286	3691	44	about	about	RB
13286	3691	45	10	10	CD
13286	3691	46	minutes	minute	NNS
13286	3691	47	,	,	,
13286	3691	48	then	then	RB
13286	3691	49	simmer	simmer	NN
13286	3691	50	until	until	IN
13286	3691	51	tender	tender	NN
13286	3691	52	;	;	:
13286	3691	53	season	season	NN
13286	3691	54	with	with	IN
13286	3691	55	salt	salt	NN
13286	3691	56	when	when	WRB
13286	3691	57	half	half	NN
13286	3691	58	cooked	cook	VBD
13286	3691	59	.	.	.
13286	3692	1	A	a	DT
13286	3692	2	few	few	JJ
13286	3692	3	slices	slice	NNS
13286	3692	4	of	of	IN
13286	3692	5	onion	onion	NN
13286	3692	6	,	,	,
13286	3692	7	turnip	turnip	NN
13286	3692	8	,	,	,
13286	3692	9	and	and	CC
13286	3692	10	carrot	carrot	NN
13286	3692	11	,	,	,
13286	3692	12	or	or	CC
13286	3692	13	2	2	CD
13286	3692	14	or	or	CC
13286	3692	15	3	3	CD
13286	3692	16	stalks	stalk	NNS
13286	3692	17	of	of	IN
13286	3692	18	celery	celery	NN
13286	3692	19	,	,	,
13286	3692	20	may	may	MD
13286	3692	21	be	be	VB
13286	3692	22	added	add	VBN
13286	3692	23	while	while	IN
13286	3692	24	cooking	cook	VBG
13286	3692	25	.	.	.
13286	3693	1	When	when	WRB
13286	3693	2	tender	tender	NN
13286	3693	3	,	,	,
13286	3693	4	brush	brush	NN
13286	3693	5	over	over	IN
13286	3693	6	the	the	DT
13286	3693	7	meat	meat	NN
13286	3693	8	with	with	IN
13286	3693	9	melted	melt	VBN
13286	3693	10	Crisco	Crisco	NNP
13286	3693	11	and	and	CC
13286	3693	12	sprinkle	sprinkle	VB
13286	3693	13	with	with	IN
13286	3693	14	finely	finely	RB
13286	3693	15	chopped	chop	VBN
13286	3693	16	parsley	parsley	NN
13286	3693	17	.	.	.
13286	3694	1	Serve	serve	VB
13286	3694	2	with	with	IN
13286	3694	3	caper	caper	NN
13286	3694	4	sauce	sauce	NN
13286	3694	5	which	which	WDT
13286	3694	6	is	be	VBZ
13286	3694	7	made	make	VBN
13286	3694	8	as	as	IN
13286	3694	9	follows	follow	VBZ
13286	3694	10	:	:	:
13286	3694	11	Mix	mix	VB
13286	3694	12	2	2	CD
13286	3694	13	tablespoons	tablespoon	NNS
13286	3694	14	Crisco	Crisco	NNP
13286	3694	15	with	with	IN
13286	3694	16	1	1	CD
13286	3694	17	tablespoon	tablespoon	NN
13286	3694	18	flour	flour	NN
13286	3694	19	;	;	:
13286	3694	20	add	add	VB
13286	3694	21	1	1	CD
13286	3694	22	cup	cup	NN
13286	3694	23	boiling	boiling	NN
13286	3694	24	water	water	NN
13286	3694	25	;	;	:
13286	3694	26	stir	stir	VB
13286	3694	27	it	-PRON-	PRP
13286	3694	28	over	over	IN
13286	3694	29	fire	fire	NN
13286	3694	30	until	until	IN
13286	3694	31	thick	thick	JJ
13286	3694	32	;	;	:
13286	3694	33	add	add	VB
13286	3694	34	to	to	IN
13286	3694	35	it	-PRON-	PRP
13286	3694	36	1	1	CD
13286	3694	37	hard	hard	RB
13286	3694	38	-	-	HYPH
13286	3694	39	cooked	cook	VBN
13286	3694	40	egg	egg	NN
13286	3694	41	chopped	chop	VBD
13286	3694	42	fine	fine	JJ
13286	3694	43	and	and	CC
13286	3694	44	2	2	CD
13286	3694	45	tablespoons	tablespoon	NNS
13286	3694	46	of	of	IN
13286	3694	47	capers	caper	NNS
13286	3694	48	.	.	.
13286	3695	1	August	August	NNP
13286	3695	2	25	25	CD
13286	3695	3	_	_	NNP
13286	3695	4	Barley	Barley	NNP
13286	3695	5	Broth	Broth	NNP
13286	3695	6	Mutton	Mutton	NNP
13286	3695	7	Souffle	Souffle	NNP
13286	3695	8	Sweet	Sweet	NNP
13286	3695	9	Corn	Corn	NNP
13286	3695	10	Creamed	Creamed	NNP
13286	3695	11	Carrots	Carrots	NNPS
13286	3695	12	and	and	CC
13286	3695	13	Peas	Peas	NNPS
13286	3695	14	*	*	NFP
13286	3695	15	Peach	Peach	NNP
13286	3695	16	Cobbler	Cobbler	NNP
13286	3695	17	Coffee	Coffee	NNP
13286	3695	18	_	_	NNP
13286	3695	19	_	_	NNP
13286	3695	20	*	*	NFP
13286	3695	21	Peach	Peach	NNP
13286	3695	22	Cobbler_--Sift	cobbler_--sift	NN
13286	3695	23	1	1	CD
13286	3695	24	-	-	SYM
13286	3695	25	1/2	1/2	CD
13286	3695	26	cups	cup	NNS
13286	3695	27	flour	flour	NN
13286	3695	28	and	and	CC
13286	3695	29	1	1	CD
13286	3695	30	-	-	SYM
13286	3695	31	1/2	1/2	CD
13286	3695	32	teaspoons	teaspoon	NNS
13286	3695	33	baking	bake	VBG
13286	3695	34	powder	powder	NN
13286	3695	35	.	.	.
13286	3696	1	With	with	IN
13286	3696	2	tips	tip	NNS
13286	3696	3	of	of	IN
13286	3696	4	fingers	finger	NNS
13286	3696	5	work	work	VBP
13286	3696	6	into	into	IN
13286	3696	7	flour	flour	NN
13286	3696	8	1	1	CD
13286	3696	9	tablespoon	tablespoon	NN
13286	3696	10	Crisco	Crisco	NNP
13286	3696	11	,	,	,
13286	3696	12	and	and	CC
13286	3696	13	when	when	WRB
13286	3696	14	well	well	RB
13286	3696	15	mixed	mixed	JJ
13286	3696	16	add	add	VBP
13286	3696	17	1/2	1/2	CD
13286	3696	18	cup	cup	NN
13286	3696	19	milk	milk	NN
13286	3696	20	.	.	.
13286	3697	1	Peel	peel	VB
13286	3697	2	and	and	CC
13286	3697	3	slice	slice	VB
13286	3697	4	4	4	CD
13286	3697	5	peaches	peach	NNS
13286	3697	6	,	,	,
13286	3697	7	and	and	CC
13286	3697	8	mix	mix	VB
13286	3697	9	with	with	IN
13286	3697	10	3/4	3/4	CD
13286	3697	11	cup	cup	NN
13286	3697	12	sugar	sugar	NN
13286	3697	13	and	and	CC
13286	3697	14	2	2	CD
13286	3697	15	tablespoons	tablespoon	NNS
13286	3697	16	melted	melt	VBN
13286	3697	17	Crisco	Crisco	NNP
13286	3697	18	.	.	.
13286	3698	1	In	in	IN
13286	3698	2	bottom	bottom	NN
13286	3698	3	of	of	IN
13286	3698	4	baking	baking	NN
13286	3698	5	dish	dish	NNP
13286	3698	6	invert	invert	NNP
13286	3698	7	a	a	DT
13286	3698	8	cup	cup	NN
13286	3698	9	,	,	,
13286	3698	10	around	around	IN
13286	3698	11	this	this	DT
13286	3698	12	arrange	arrange	NN
13286	3698	13	peaches	peach	NNS
13286	3698	14	,	,	,
13286	3698	15	and	and	CC
13286	3698	16	over	over	IN
13286	3698	17	all	all	DT
13286	3698	18	place	place	NN
13286	3698	19	dough	dough	NN
13286	3698	20	patted	pat	VBD
13286	3698	21	out	out	RP
13286	3698	22	to	to	IN
13286	3698	23	about	about	RB
13286	3698	24	3/4	3/4	CD
13286	3698	25	of	of	IN
13286	3698	26	an	an	DT
13286	3698	27	inch	inch	NN
13286	3698	28	in	in	IN
13286	3698	29	thickness	thickness	NN
13286	3698	30	.	.	.
13286	3699	1	Bake	bake	VB
13286	3699	2	in	in	IN
13286	3699	3	moderate	moderate	JJ
13286	3699	4	oven	oven	NN
13286	3699	5	until	until	IN
13286	3699	6	crust	crust	NN
13286	3699	7	is	be	VBZ
13286	3699	8	brown	brown	JJ
13286	3699	9	and	and	CC
13286	3699	10	peaches	peach	NNS
13286	3699	11	are	be	VBP
13286	3699	12	tender	tender	JJ
13286	3699	13	.	.	.
13286	3700	1	This	this	DT
13286	3700	2	will	will	MD
13286	3700	3	require	require	VB
13286	3700	4	about	about	IN
13286	3700	5	40	40	CD
13286	3700	6	minutes	minute	NNS
13286	3700	7	.	.	.
13286	3701	1	The	the	DT
13286	3701	2	cup	cup	NN
13286	3701	3	keeps	keep	VBZ
13286	3701	4	dough	dough	NN
13286	3701	5	from	from	IN
13286	3701	6	lying	lie	VBG
13286	3701	7	on	on	IN
13286	3701	8	fruit	fruit	NN
13286	3701	9	and	and	CC
13286	3701	10	becoming	become	VBG
13286	3701	11	soaked	soak	VBN
13286	3701	12	with	with	IN
13286	3701	13	juice	juice	NN
13286	3701	14	.	.	.
13286	3702	1	August	August	NNP
13286	3702	2	26	26	CD
13286	3702	3	_	_	NNP
13286	3702	4	*	*	NFP
13286	3702	5	Beef	Beef	NNP
13286	3702	6	Steak	Steak	NNP
13286	3702	7	Pudding	Pudding	NNP
13286	3702	8	Spaghetti	Spaghetti	NNP
13286	3702	9	with	with	IN
13286	3702	10	Tomato	Tomato	NNP
13286	3702	11	Potatoes	Potatoes	NNPS
13286	3702	12	on	on	IN
13286	3702	13	Half	Half	NNP
13286	3702	14	Shell	Shell	NNP
13286	3702	15	Green	Green	NNP
13286	3702	16	Pepper	Pepper	NNP
13286	3702	17	Salad	Salad	NNP
13286	3702	18	Apricot	Apricot	NNP
13286	3702	19	Pudding	Pudding	NNP
13286	3702	20	Coffee	Coffee	NNP
13286	3702	21	_	_	NNP
13286	3702	22	_	_	NNP
13286	3702	23	*	*	NFP
13286	3702	24	Beef	Beef	NNP
13286	3702	25	Steak	Steak	NNP
13286	3702	26	Pudding_--Line	pudding_--line	NN
13286	3702	27	a	a	DT
13286	3702	28	Criscoed	Criscoed	NNP
13286	3702	29	basin	basin	NN
13286	3702	30	with	with	IN
13286	3702	31	plain	plain	JJ
13286	3702	32	pastry	pastry	NN
13286	3702	33	.	.	.
13286	3703	1	Mix	mix	VB
13286	3703	2	together	together	RB
13286	3703	3	on	on	IN
13286	3703	4	a	a	DT
13286	3703	5	plate	plate	NN
13286	3703	6	1	1	CD
13286	3703	7	tablespoon	tablespoon	NN
13286	3703	8	flour	flour	NN
13286	3703	9	,	,	,
13286	3703	10	1	1	CD
13286	3703	11	teaspoon	teaspoon	NN
13286	3703	12	salt	salt	NN
13286	3703	13	,	,	,
13286	3703	14	and	and	CC
13286	3703	15	1/2	1/2	CD
13286	3703	16	teaspoon	teaspoon	NN
13286	3703	17	pepper	pepper	NN
13286	3703	18	for	for	IN
13286	3703	19	seasoning	seasoning	NN
13286	3703	20	.	.	.
13286	3704	1	Cut	cut	NN
13286	3704	2	1	1	CD
13286	3704	3	pound	pound	NN
13286	3704	4	lean	lean	JJ
13286	3704	5	beef	beef	NN
13286	3704	6	in	in	IN
13286	3704	7	thin	thin	JJ
13286	3704	8	slices	slice	NNS
13286	3704	9	,	,	,
13286	3704	10	dip	dip	VB
13286	3704	11	them	-PRON-	PRP
13286	3704	12	in	in	IN
13286	3704	13	the	the	DT
13286	3704	14	seasoning	seasoning	NN
13286	3704	15	,	,	,
13286	3704	16	and	and	CC
13286	3704	17	place	place	VB
13286	3704	18	them	-PRON-	PRP
13286	3704	19	lightly	lightly	RB
13286	3704	20	in	in	IN
13286	3704	21	the	the	DT
13286	3704	22	basin	basin	NN
13286	3704	23	;	;	:
13286	3704	24	split	split	VB
13286	3704	25	1	1	CD
13286	3704	26	sheep	sheep	NN
13286	3704	27	's	's	POS
13286	3704	28	kidney	kidney	NN
13286	3704	29	,	,	,
13286	3704	30	skin	skin	NN
13286	3704	31	and	and	CC
13286	3704	32	cut	cut	VBN
13286	3704	33	in	in	IN
13286	3704	34	thin	thin	JJ
13286	3704	35	slices	slice	NNS
13286	3704	36	;	;	:
13286	3704	37	dip	dip	VB
13286	3704	38	them	-PRON-	PRP
13286	3704	39	also	also	RB
13286	3704	40	in	in	IN
13286	3704	41	the	the	DT
13286	3704	42	seasoning	seasoning	NN
13286	3704	43	,	,	,
13286	3704	44	and	and	CC
13286	3704	45	put	put	VBD
13286	3704	46	them	-PRON-	PRP
13286	3704	47	in	in	IN
13286	3704	48	basin	basin	NN
13286	3704	49	,	,	,
13286	3704	50	and	and	CC
13286	3704	51	pour	pour	VB
13286	3704	52	over	over	IN
13286	3704	53	1	1	CD
13286	3704	54	cup	cup	NN
13286	3704	55	of	of	IN
13286	3704	56	water	water	NN
13286	3704	57	for	for	IN
13286	3704	58	gravy	gravy	NN
13286	3704	59	.	.	.
13286	3705	1	Wet	wet	VB
13286	3705	2	the	the	DT
13286	3705	3	edges	edge	NNS
13286	3705	4	of	of	IN
13286	3705	5	the	the	DT
13286	3705	6	paste	paste	NN
13286	3705	7	on	on	IN
13286	3705	8	basin	basin	NN
13286	3705	9	;	;	:
13286	3705	10	roll	roll	VB
13286	3705	11	out	out	RP
13286	3705	12	a	a	DT
13286	3705	13	piece	piece	NN
13286	3705	14	of	of	IN
13286	3705	15	paste	paste	NN
13286	3705	16	large	large	JJ
13286	3705	17	enough	enough	RB
13286	3705	18	to	to	TO
13286	3705	19	cover	cover	VB
13286	3705	20	the	the	DT
13286	3705	21	dish	dish	NN
13286	3705	22	;	;	:
13286	3705	23	place	place	VB
13286	3705	24	it	-PRON-	PRP
13286	3705	25	on	on	RP
13286	3705	26	,	,	,
13286	3705	27	press	press	VB
13286	3705	28	down	down	RP
13286	3705	29	at	at	IN
13286	3705	30	the	the	DT
13286	3705	31	edges	edge	NNS
13286	3705	32	,	,	,
13286	3705	33	and	and	CC
13286	3705	34	sprinkle	sprinkle	VB
13286	3705	35	a	a	DT
13286	3705	36	little	little	JJ
13286	3705	37	flour	flour	NN
13286	3705	38	over	over	IN
13286	3705	39	top	top	NN
13286	3705	40	.	.	.
13286	3706	1	Now	now	RB
13286	3706	2	dip	dip	VB
13286	3706	3	a	a	DT
13286	3706	4	pudding	pudding	JJ
13286	3706	5	cloth	cloth	NN
13286	3706	6	in	in	IN
13286	3706	7	boiling	boiling	NN
13286	3706	8	water	water	NN
13286	3706	9	,	,	,
13286	3706	10	tie	tie	VB
13286	3706	11	it	-PRON-	PRP
13286	3706	12	tightly	tightly	RB
13286	3706	13	over	over	IN
13286	3706	14	the	the	DT
13286	3706	15	top	top	NN
13286	3706	16	,	,	,
13286	3706	17	and	and	CC
13286	3706	18	plunge	plunge	VB
13286	3706	19	the	the	DT
13286	3706	20	pudding	pudding	NN
13286	3706	21	in	in	IN
13286	3706	22	plenty	plenty	NN
13286	3706	23	of	of	IN
13286	3706	24	boiling	boiling	NN
13286	3706	25	water	water	NN
13286	3706	26	;	;	:
13286	3706	27	then	then	RB
13286	3706	28	boil	boil	VB
13286	3706	29	for	for	IN
13286	3706	30	3	3	CD
13286	3706	31	hours	hour	NNS
13286	3706	32	.	.	.
13286	3707	1	Remove	remove	VB
13286	3707	2	the	the	DT
13286	3707	3	cloth	cloth	NN
13286	3707	4	,	,	,
13286	3707	5	and	and	CC
13286	3707	6	turn	turn	VB
13286	3707	7	the	the	DT
13286	3707	8	pudding	pudding	NN
13286	3707	9	out	out	RP
13286	3707	10	on	on	IN
13286	3707	11	a	a	DT
13286	3707	12	dish	dish	NN
13286	3707	13	.	.	.
13286	3708	1	Liver	liver	NN
13286	3708	2	and	and	CC
13286	3708	3	bacon	bacon	NN
13286	3708	4	mixed	mix	VBD
13286	3708	5	,	,	,
13286	3708	6	or	or	CC
13286	3708	7	mutton	mutton	NN
13286	3708	8	,	,	,
13286	3708	9	makes	make	VBZ
13286	3708	10	a	a	DT
13286	3708	11	good	good	JJ
13286	3708	12	pudding	pudding	NN
13286	3708	13	of	of	IN
13286	3708	14	this	this	DT
13286	3708	15	kind	kind	NN
13286	3708	16	.	.	.
13286	3709	1	August	August	NNP
13286	3709	2	27	27	CD
13286	3709	3	_	_	NNP
13286	3709	4	Steamed	Steamed	NNP
13286	3709	5	Clams	Clams	NNP
13286	3709	6	Vegetable	Vegetable	NNP
13286	3709	7	Salad	Salad	NNP
13286	3709	8	Brown	Brown	NNP
13286	3709	9	Bread	Bread	NNP
13286	3709	10	Sandwiches	sandwich	VBZ
13286	3709	11	Peach	Peach	NNP
13286	3709	12	Tapioca	Tapioca	NNP
13286	3709	13	*	*	NFP
13286	3709	14	Princess	Princess	NNP
13286	3709	15	Cake	Cake	NNP
13286	3709	16	Coffee	Coffee	NNP
13286	3709	17	_	_	NNP
13286	3709	18	_	_	NNP
13286	3709	19	*	*	NFP
13286	3709	20	Princess	Princess	NNP
13286	3709	21	Cake_--Line	cake_--line	CD
13286	3709	22	small	small	JJ
13286	3709	23	square	square	JJ
13286	3709	24	cake	cake	NN
13286	3709	25	tin	tin	NN
13286	3709	26	with	with	IN
13286	3709	27	plain	plain	JJ
13286	3709	28	Crisco	Crisco	NNP
13286	3709	29	pastry	pastry	NN
13286	3709	30	.	.	.
13286	3710	1	Sprinkle	sprinkle	VB
13286	3710	2	in	in	IN
13286	3710	3	1/2	1/2	CD
13286	3710	4	cup	cup	NN
13286	3710	5	cleaned	clean	VBD
13286	3710	6	currants	currant	NNS
13286	3710	7	.	.	.
13286	3711	1	Cream	cream	NN
13286	3711	2	1/2	1/2	CD
13286	3711	3	cup	cup	NN
13286	3711	4	Crisco	Crisco	NNP
13286	3711	5	with	with	IN
13286	3711	6	1	1	CD
13286	3711	7	cup	cup	NN
13286	3711	8	sugar	sugar	NN
13286	3711	9	,	,	,
13286	3711	10	then	then	RB
13286	3711	11	add	add	VB
13286	3711	12	3	3	CD
13286	3711	13	well	well	RB
13286	3711	14	beaten	beat	VBN
13286	3711	15	eggs	egg	NNS
13286	3711	16	,	,	,
13286	3711	17	3	3	CD
13286	3711	18	cups	cup	NNS
13286	3711	19	flour	flour	NN
13286	3711	20	,	,	,
13286	3711	21	1	1	CD
13286	3711	22	-	-	SYM
13286	3711	23	1/2	1/2	CD
13286	3711	24	teaspoons	teaspoon	NNS
13286	3711	25	baking	bake	VBG
13286	3711	26	powder	powder	NN
13286	3711	27	,	,	,
13286	3711	28	and	and	CC
13286	3711	29	1/2	1/2	CD
13286	3711	30	teaspoon	teaspoon	NN
13286	3711	31	salt	salt	NN
13286	3711	32	.	.	.
13286	3712	1	Divide	divide	NN
13286	3712	2	mixture	mixture	NN
13286	3712	3	into	into	IN
13286	3712	4	2	2	CD
13286	3712	5	portions	portion	NNS
13286	3712	6	.	.	.
13286	3713	1	Add	add	NN
13286	3713	2	1	1	CD
13286	3713	3	tablespoon	tablespoon	NN
13286	3713	4	grated	grate	VBD
13286	3713	5	chocolate	chocolate	NN
13286	3713	6	and	and	CC
13286	3713	7	4	4	CD
13286	3713	8	tablespoons	tablespoon	NNS
13286	3713	9	milk	milk	NN
13286	3713	10	to	to	IN
13286	3713	11	1	1	CD
13286	3713	12	portion	portion	NN
13286	3713	13	.	.	.
13286	3714	1	Put	put	VB
13286	3714	2	cake	cake	NN
13286	3714	3	mixtures	mixture	NNS
13286	3714	4	in	in	IN
13286	3714	5	spoonfuls	spoonful	NNS
13286	3714	6	on	on	IN
13286	3714	7	top	top	NN
13286	3714	8	of	of	IN
13286	3714	9	currants	currant	NNS
13286	3714	10	and	and	CC
13286	3714	11	bake	bake	VBP
13286	3714	12	in	in	IN
13286	3714	13	moderate	moderate	JJ
13286	3714	14	oven	oven	NN
13286	3714	15	for	for	IN
13286	3714	16	35	35	CD
13286	3714	17	minutes	minute	NNS
13286	3714	18	.	.	.
13286	3715	1	Serve	serve	VB
13286	3715	2	in	in	IN
13286	3715	3	square	square	JJ
13286	3715	4	pieces	piece	NNS
13286	3715	5	.	.	.
13286	3716	1	August	August	NNP
13286	3716	2	28	28	CD
13286	3716	3	_	_	NNP
13286	3716	4	Iced	Iced	NNP
13286	3716	5	Bouillon	Bouillon	NNP
13286	3716	6	Pulled	Pulled	NNP
13286	3716	7	Bread	Bread	NNP
13286	3716	8	*	*	NFP
13286	3716	9	Fillet	Fillet	NNP
13286	3716	10	of	of	IN
13286	3716	11	Beef	Beef	NNP
13286	3716	12	,	,	,
13286	3716	13	Horseradish	Horseradish	NNP
13286	3716	14	Sauce	Sauce	NNP
13286	3716	15	Franconia	Franconia	NNP
13286	3716	16	Potatoes	Potatoes	NNP
13286	3716	17	Corn	Corn	NNP
13286	3716	18	Souffle	Souffle	NNP
13286	3716	19	Endive	Endive	NNP
13286	3716	20	,	,	,
13286	3716	21	French	french	JJ
13286	3716	22	Dressing	Dressing	NNP
13286	3716	23	Salted	salt	VBD
13286	3716	24	Triangles	Triangles	NNP
13286	3716	25	Violet	Violet	NNP
13286	3716	26	Mousse	Mousse	NNP
13286	3716	27	Coffee	Coffee	NNP
13286	3716	28	_	_	NNP
13286	3716	29	_	_	NNP
13286	3716	30	*	*	NFP
13286	3716	31	Fillet	Fillet	NNP
13286	3716	32	of	of	IN
13286	3716	33	Beef_--Trim	Beef_--Trim	NNP
13286	3716	34	fillet	fillet	NN
13286	3716	35	into	into	IN
13286	3716	36	good	good	JJ
13286	3716	37	shape	shape	NN
13286	3716	38	.	.	.
13286	3717	1	Lard	Lard	NNP
13286	3717	2	it	-PRON-	PRP
13286	3717	3	plentifully	plentifully	RB
13286	3717	4	,	,	,
13286	3717	5	letting	let	VBG
13286	3717	6	the	the	DT
13286	3717	7	whole	whole	JJ
13286	3717	8	upper	upper	JJ
13286	3717	9	surface	surface	NN
13286	3717	10	be	be	VB
13286	3717	11	perforated	perforate	VBN
13286	3717	12	with	with	IN
13286	3717	13	lardoons	lardoon	NNS
13286	3717	14	.	.	.
13286	3718	1	Place	place	NN
13286	3718	2	in	in	IN
13286	3718	3	baking	bake	VBG
13286	3718	4	pan	pan	VBP
13286	3718	5	thin	thin	JJ
13286	3718	6	slices	slice	NNS
13286	3718	7	of	of	IN
13286	3718	8	larding	lard	VBG
13286	3718	9	pork	pork	NN
13286	3718	10	,	,	,
13286	3718	11	over	over	IN
13286	3718	12	pork	pork	NN
13286	3718	13	place	place	NN
13286	3718	14	layer	layer	NN
13286	3718	15	of	of	IN
13286	3718	16	chopped	chop	VBN
13286	3718	17	onion	onion	NN
13286	3718	18	,	,	,
13286	3718	19	carrots	carrot	NNS
13286	3718	20	,	,	,
13286	3718	21	turnip	turnip	NN
13286	3718	22	,	,	,
13286	3718	23	and	and	CC
13286	3718	24	celery	celery	NN
13286	3718	25	;	;	:
13286	3718	26	lay	lay	VB
13286	3718	27	tenderloin	tenderloin	JJ
13286	3718	28	on	on	IN
13286	3718	29	top	top	NN
13286	3718	30	.	.	.
13286	3719	1	Pour	pour	VB
13286	3719	2	in	in	IN
13286	3719	3	1	1	CD
13286	3719	4	cup	cup	NN
13286	3719	5	stock	stock	NN
13286	3719	6	,	,	,
13286	3719	7	add	add	VB
13286	3719	8	1/2	1/2	CD
13286	3719	9	teaspoon	teaspoon	NN
13286	3719	10	salt	salt	NN
13286	3719	11	,	,	,
13286	3719	12	1/4	1/4	CD
13286	3719	13	teaspoon	teaspoon	NN
13286	3719	14	pepper	pepper	NN
13286	3719	15	,	,	,
13286	3719	16	4	4	CD
13286	3719	17	sprigs	sprig	NNS
13286	3719	18	parsley	parsley	NN
13286	3719	19	,	,	,
13286	3719	20	1	1	CD
13286	3719	21	bay	bay	NN
13286	3719	22	leaf	leaf	NN
13286	3719	23	,	,	,
13286	3719	24	and	and	CC
13286	3719	25	2	2	CD
13286	3719	26	cloves	clove	NNS
13286	3719	27	.	.	.
13286	3720	1	Bake	bake	VB
13286	3720	2	in	in	IN
13286	3720	3	hot	hot	JJ
13286	3720	4	oven	oven	JJ
13286	3720	5	30	30	CD
13286	3720	6	minutes	minute	NNS
13286	3720	7	,	,	,
13286	3720	8	and	and	CC
13286	3720	9	baste	baste	NNP
13286	3720	10	frequently	frequently	RB
13286	3720	11	.	.	.
13286	3721	1	Remove	remove	VB
13286	3721	2	when	when	WRB
13286	3721	3	done	do	VBN
13286	3721	4	;	;	:
13286	3721	5	strain	strain	VB
13286	3721	6	off	off	RP
13286	3721	7	gravy	gravy	NNP
13286	3721	8	and	and	CC
13286	3721	9	skim	skim	VB
13286	3721	10	off	off	RP
13286	3721	11	grease	grease	NN
13286	3721	12	.	.	.
13286	3722	1	Blend	blend	NN
13286	3722	2	1	1	CD
13286	3722	3	tablespoon	tablespoon	NN
13286	3722	4	Crisco	Crisco	NNP
13286	3722	5	with	with	IN
13286	3722	6	1	1	CD
13286	3722	7	tablespoon	tablespoon	NN
13286	3722	8	flour	flour	NN
13286	3722	9	in	in	IN
13286	3722	10	a	a	DT
13286	3722	11	pan	pan	NN
13286	3722	12	,	,	,
13286	3722	13	add	add	VB
13286	3722	14	gravy	gravy	NN
13286	3722	15	strained	strain	VBN
13286	3722	16	from	from	IN
13286	3722	17	pan	pan	NNP
13286	3722	18	,	,	,
13286	3722	19	1/2	1/2	CD
13286	3722	20	cup	cup	NN
13286	3722	21	grated	grate	VBD
13286	3722	22	horseradish	horseradish	JJ
13286	3722	23	,	,	,
13286	3722	24	salt	salt	NN
13286	3722	25	and	and	CC
13286	3722	26	paprika	paprika	NNS
13286	3722	27	to	to	TO
13286	3722	28	taste	taste	VB
13286	3722	29	and	and	CC
13286	3722	30	bring	bring	VB
13286	3722	31	to	to	IN
13286	3722	32	boiling	boiling	NN
13286	3722	33	point	point	NN
13286	3722	34	,	,	,
13286	3722	35	then	then	RB
13286	3722	36	add	add	VB
13286	3722	37	2	2	CD
13286	3722	38	tablespoons	tablespoon	NNS
13286	3722	39	lemon	lemon	NN
13286	3722	40	juice	juice	NN
13286	3722	41	and	and	CC
13286	3722	42	1	1	CD
13286	3722	43	tablespoon	tablespoon	NN
13286	3722	44	vinegar	vinegar	NN
13286	3722	45	.	.	.
13286	3723	1	Spread	Spread	VBN
13286	3723	2	sauce	sauce	NN
13286	3723	3	on	on	IN
13286	3723	4	hot	hot	JJ
13286	3723	5	serving	serving	NN
13286	3723	6	dish	dish	NN
13286	3723	7	and	and	CC
13286	3723	8	lay	lie	VBD
13286	3723	9	fillet	fillet	RB
13286	3723	10	on	on	IN
13286	3723	11	it	-PRON-	PRP
13286	3723	12	.	.	.
13286	3724	1	Vegetarian	Vegetarian	NNP
13286	3724	2	August	August	NNP
13286	3724	3	29	29	CD
13286	3724	4	_	_	NNP
13286	3724	5	Baked	Baked	NNP
13286	3724	6	Macaroni	Macaroni	NNP
13286	3724	7	,	,	,
13286	3724	8	Tomato	Tomato	NNP
13286	3724	9	Sauce	Sauce	NNP
13286	3724	10	Green	Green	NNP
13286	3724	11	Corn	Corn	NNP
13286	3724	12	*	*	NFP
13286	3724	13	Fried	Fried	NNP
13286	3724	14	Egg	Egg	NNP
13286	3724	15	Plant	Plant	NNP
13286	3724	16	Cantaloupe	Cantaloupe	NNP
13286	3724	17	Salad	Salad	NNP
13286	3724	18	Marmalade	Marmalade	NNP
13286	3724	19	Pudding	Pudding	NNP
13286	3724	20	Iced	Iced	NNP
13286	3724	21	Coffee	Coffee	NNP
13286	3724	22	_	_	NNP
13286	3724	23	_	_	NNP
13286	3724	24	*	*	NFP
13286	3724	25	Fried	Fried	NNP
13286	3724	26	Egg	Egg	NNP
13286	3724	27	Plant_--Peel	plant_--peel	RB
13286	3724	28	good	good	JJ
13286	3724	29	-	-	HYPH
13286	3724	30	sized	sized	JJ
13286	3724	31	egg	egg	NN
13286	3724	32	plant	plant	NN
13286	3724	33	;	;	:
13286	3724	34	cut	cut	VBN
13286	3724	35	into	into	IN
13286	3724	36	slices	slice	NNS
13286	3724	37	of	of	IN
13286	3724	38	1/4	1/4	CD
13286	3724	39	inch	inch	NN
13286	3724	40	.	.	.
13286	3725	1	Dust	dust	NN
13286	3725	2	with	with	IN
13286	3725	3	salt	salt	NN
13286	3725	4	and	and	CC
13286	3725	5	pepper	pepper	NN
13286	3725	6	;	;	:
13286	3725	7	dip	dip	NN
13286	3725	8	in	in	IN
13286	3725	9	beaten	beat	VBN
13286	3725	10	egg	egg	NN
13286	3725	11	;	;	:
13286	3725	12	roll	roll	NN
13286	3725	13	in	in	IN
13286	3725	14	fine	fine	JJ
13286	3725	15	breadcrumbs	breadcrumb	NNS
13286	3725	16	and	and	CC
13286	3725	17	saute	saute	VB
13286	3725	18	in	in	IN
13286	3725	19	hot	hot	JJ
13286	3725	20	Crisco	Crisco	NNP
13286	3725	21	.	.	.
13286	3726	1	When	when	WRB
13286	3726	2	they	-PRON-	PRP
13286	3726	3	are	be	VBP
13286	3726	4	brown	brown	JJ
13286	3726	5	on	on	IN
13286	3726	6	1	1	CD
13286	3726	7	side	side	NN
13286	3726	8	,	,	,
13286	3726	9	turn	turn	VB
13286	3726	10	and	and	CC
13286	3726	11	brown	brown	VB
13286	3726	12	on	on	IN
13286	3726	13	the	the	DT
13286	3726	14	other	other	JJ
13286	3726	15	.	.	.
13286	3727	1	If	if	IN
13286	3727	2	preferred	prefer	VBN
13286	3727	3	,	,	,
13286	3727	4	the	the	DT
13286	3727	5	egg	egg	NN
13286	3727	6	plant	plant	NN
13286	3727	7	may	may	MD
13286	3727	8	be	be	VB
13286	3727	9	dipped	dip	VBN
13286	3727	10	in	in	IN
13286	3727	11	thin	thin	JJ
13286	3727	12	batter	batter	NN
13286	3727	13	instead	instead	RB
13286	3727	14	of	of	IN
13286	3727	15	egg	egg	NN
13286	3727	16	and	and	CC
13286	3727	17	crumbs	crumb	NNS
13286	3727	18	,	,	,
13286	3727	19	and	and	CC
13286	3727	20	fried	fry	VBN
13286	3727	21	.	.	.
13286	3728	1	August	August	NNP
13286	3728	2	30	30	CD
13286	3728	3	_	_	NN
13286	3728	4	*	*	NFP
13286	3728	5	Clam	Clam	NNP
13286	3728	6	Chowder	Chowder	NNP
13286	3728	7	Stuffed	Stuffed	NNP
13286	3728	8	Tomato	Tomato	NNP
13286	3728	9	Salad	Salad	NNP
13286	3728	10	Welsh	Welsh	NNP
13286	3728	11	Rarebit	Rarebit	NNP
13286	3728	12	Lemon	Lemon	NNP
13286	3728	13	Pie	Pie	NNP
13286	3728	14	Coffee	Coffee	NNP
13286	3728	15	_	_	NNP
13286	3728	16	_	_	NNP
13286	3728	17	*	*	NFP
13286	3728	18	Clam	Clam	NNP
13286	3728	19	Chowder_--Remove	Chowder_--Remove	NNP
13286	3728	20	heads	head	NNS
13286	3728	21	from	from	IN
13286	3728	22	4	4	CD
13286	3728	23	cups	cup	NNS
13286	3728	24	clams	clam	NNS
13286	3728	25	and	and	CC
13286	3728	26	chop	chop	NNP
13286	3728	27	.	.	.
13286	3729	1	Parboil	Parboil	NNP
13286	3729	2	4	4	CD
13286	3729	3	cups	cup	NNS
13286	3729	4	potatoes	potato	NNS
13286	3729	5	.	.	.
13286	3730	1	Cook	Cook	NNP
13286	3730	2	1	1	CD
13286	3730	3	chopped	chop	VBD
13286	3730	4	onion	onion	NN
13286	3730	5	and	and	CC
13286	3730	6	1/2	1/2	CD
13286	3730	7	cup	cup	NN
13286	3730	8	salt	salt	NN
13286	3730	9	pork	pork	NN
13286	3730	10	cut	cut	VBN
13286	3730	11	in	in	IN
13286	3730	12	cubes	cube	NNS
13286	3730	13	15	15	CD
13286	3730	14	minutes	minute	NNS
13286	3730	15	.	.	.
13286	3731	1	Arrange	arrange	NN
13286	3731	2	clams	clam	NNS
13286	3731	3	,	,	,
13286	3731	4	potatoes	potato	NNS
13286	3731	5	,	,	,
13286	3731	6	onion	onion	NN
13286	3731	7	and	and	CC
13286	3731	8	pork	pork	NN
13286	3731	9	in	in	IN
13286	3731	10	layers	layer	NNS
13286	3731	11	in	in	IN
13286	3731	12	saucepan	saucepan	NNP
13286	3731	13	;	;	:
13286	3731	14	cover	cover	NN
13286	3731	15	with	with	IN
13286	3731	16	3	3	CD
13286	3731	17	cups	cup	NNS
13286	3731	18	boiling	boil	VBG
13286	3731	19	water	water	NN
13286	3731	20	,	,	,
13286	3731	21	and	and	CC
13286	3731	22	simmer	simmer	NN
13286	3731	23	till	till	IN
13286	3731	24	tender	tender	NN
13286	3731	25	.	.	.
13286	3732	1	Blend	blend	NN
13286	3732	2	3	3	CD
13286	3732	3	tablespoons	tablespoon	NNS
13286	3732	4	Crisco	Crisco	NNP
13286	3732	5	with	with	IN
13286	3732	6	2	2	CD
13286	3732	7	tablespoons	tablespoon	NNS
13286	3732	8	flour	flour	NN
13286	3732	9	,	,	,
13286	3732	10	add	add	VB
13286	3732	11	4	4	CD
13286	3732	12	cups	cup	NNS
13286	3732	13	scalded	scald	VBN
13286	3732	14	milk	milk	NN
13286	3732	15	and	and	CC
13286	3732	16	stir	stir	NN
13286	3732	17	till	till	IN
13286	3732	18	boiling	boil	VBG
13286	3732	19	;	;	:
13286	3732	20	add	add	VB
13286	3732	21	clam	clam	NN
13286	3732	22	mixture	mixture	NN
13286	3732	23	,	,	,
13286	3732	24	seasonings	seasoning	NNS
13286	3732	25	to	to	TO
13286	3732	26	taste	taste	VB
13286	3732	27	,	,	,
13286	3732	28	1	1	CD
13286	3732	29	dash	dash	NN
13286	3732	30	of	of	IN
13286	3732	31	Tabasco	Tabasco	NNP
13286	3732	32	sauce	sauce	NN
13286	3732	33	,	,	,
13286	3732	34	and	and	CC
13286	3732	35	serve	serve	VB
13286	3732	36	hot	hot	JJ
13286	3732	37	.	.	.
13286	3733	1	August	August	NNP
13286	3733	2	31	31	CD
13286	3733	3	_	_	NNP
13286	3733	4	Bisque	Bisque	NNP
13286	3733	5	of	of	IN
13286	3733	6	Clams	Clams	NNPS
13286	3733	7	and	and	CC
13286	3733	8	Peas	Peas	NNP
13286	3733	9	Stuffed	Stuffed	NNP
13286	3733	10	Peppers	Peppers	NNPS
13286	3733	11	*	*	NFP
13286	3733	12	Cheese	Cheese	NNP
13286	3733	13	Salad	Salad	NNP
13286	3733	14	Toasted	Toasted	NNP
13286	3733	15	Crackers	Crackers	NNPS
13286	3733	16	Lemon	Lemon	NNP
13286	3733	17	Sherbet	Sherbet	NNP
13286	3733	18	Whipped	Whipped	NNP
13286	3733	19	Cream	Cream	NNP
13286	3733	20	Coffee	Coffee	NNP
13286	3733	21	_	_	NNP
13286	3733	22	_	_	NNP
13286	3733	23	*	*	NFP
13286	3733	24	Cheese	cheese	NN
13286	3733	25	Salad_--To	Salad_--To	NNP
13286	3733	26	1	1	CD
13286	3733	27	cup	cup	NN
13286	3733	28	cooked	cook	VBN
13286	3733	29	chopped	chopped	JJ
13286	3733	30	chicken	chicken	NN
13286	3733	31	,	,	,
13286	3733	32	add	add	VB
13286	3733	33	1/2	1/2	CD
13286	3733	34	pound	pound	NN
13286	3733	35	soft	soft	JJ
13286	3733	36	American	american	JJ
13286	3733	37	cheese	cheese	NN
13286	3733	38	and	and	CC
13286	3733	39	1/2	1/2	CD
13286	3733	40	cup	cup	NN
13286	3733	41	pickled	pickle	VBD
13286	3733	42	chopped	chopped	JJ
13286	3733	43	cauliflower	cauliflower	NN
13286	3733	44	.	.	.
13286	3734	1	Rub	rub	VB
13286	3734	2	through	through	IN
13286	3734	3	sieve	sieve	NN
13286	3734	4	,	,	,
13286	3734	5	yolks	yolk	NNS
13286	3734	6	of	of	IN
13286	3734	7	2	2	CD
13286	3734	8	hard	hard	RB
13286	3734	9	-	-	HYPH
13286	3734	10	cooked	cook	VBN
13286	3734	11	eggs	egg	NNS
13286	3734	12	,	,	,
13286	3734	13	add	add	VB
13286	3734	14	1	1	CD
13286	3734	15	teaspoon	teaspoon	NN
13286	3734	16	French	french	JJ
13286	3734	17	mustard	mustard	NN
13286	3734	18	,	,	,
13286	3734	19	4	4	CD
13286	3734	20	tablespoons	tablespoon	NNS
13286	3734	21	melted	melt	VBN
13286	3734	22	Crisco	Crisco	NNP
13286	3734	23	,	,	,
13286	3734	24	3	3	CD
13286	3734	25	tablespoons	tablespoon	NNS
13286	3734	26	vinegar	vinegar	NN
13286	3734	27	,	,	,
13286	3734	28	red	red	JJ
13286	3734	29	pepper	pepper	NN
13286	3734	30	,	,	,
13286	3734	31	paprika	paprika	NNP
13286	3734	32	,	,	,
13286	3734	33	and	and	CC
13286	3734	34	salt	salt	NN
13286	3734	35	to	to	IN
13286	3734	36	taste	taste	NN
13286	3734	37	.	.	.
13286	3735	1	Pour	pour	VB
13286	3735	2	this	this	DT
13286	3735	3	sauce	sauce	NN
13286	3735	4	over	over	IN
13286	3735	5	salad	salad	NN
13286	3735	6	and	and	CC
13286	3735	7	garnish	garnish	VB
13286	3735	8	with	with	IN
13286	3735	9	whites	white	NNS
13286	3735	10	of	of	IN
13286	3735	11	eggs	egg	NNS
13286	3735	12	cut	cut	VBN
13286	3735	13	in	in	IN
13286	3735	14	slices	slice	NNS
13286	3735	15	and	and	CC
13286	3735	16	branches	branch	NNS
13286	3735	17	of	of	IN
13286	3735	18	pickled	pickled	JJ
13286	3735	19	cauliflower	cauliflower	NN
13286	3735	20	.	.	.
13286	3736	1	September	September	NNP
13286	3736	2	1	1	CD
13286	3736	3	_	_	NN
13286	3736	4	*	*	NFP
13286	3736	5	Cauliflower	Cauliflower	NNP
13286	3736	6	Soup	Soup	NNP
13286	3736	7	Roast	Roast	NNP
13286	3736	8	Beef	Beef	NNP
13286	3736	9	,	,	,
13286	3736	10	Brown	Brown	NNP
13286	3736	11	Gravy	Gravy	NNP
13286	3736	12	Oven	Oven	NNP
13286	3736	13	-	-	HYPH
13286	3736	14	Panned	Panned	NNP
13286	3736	15	Potatoes	Potatoes	NNP
13286	3736	16	Creamed	Creamed	NNP
13286	3736	17	Carrots	Carrots	NNP
13286	3736	18	Celery	Celery	NNP
13286	3736	19	and	and	CC
13286	3736	20	Green	Green	NNP
13286	3736	21	Pepper	Pepper	NNP
13286	3736	22	Salad	Salad	NNP
13286	3736	23	Coffee	Coffee	NNP
13286	3736	24	_	_	NNP
13286	3736	25	_	_	NNP
13286	3736	26	*	*	NFP
13286	3736	27	Cauliflower	Cauliflower	NNP
13286	3736	28	Soup_--Cut	Soup_--Cut	NNP
13286	3736	29	large	large	JJ
13286	3736	30	parboiled	parboil	VBD
13286	3736	31	cauliflower	cauliflower	NN
13286	3736	32	into	into	IN
13286	3736	33	thick	thick	JJ
13286	3736	34	slices	slice	NNS
13286	3736	35	,	,	,
13286	3736	36	also	also	RB
13286	3736	37	2	2	CD
13286	3736	38	large	large	JJ
13286	3736	39	onions	onion	NNS
13286	3736	40	and	and	CC
13286	3736	41	heart	heart	NN
13286	3736	42	of	of	IN
13286	3736	43	a	a	DT
13286	3736	44	stalk	stalk	NN
13286	3736	45	of	of	IN
13286	3736	46	celery	celery	NN
13286	3736	47	.	.	.
13286	3737	1	Fry	fry	PRP
13286	3737	2	these	these	DT
13286	3737	3	in	in	IN
13286	3737	4	hot	hot	JJ
13286	3737	5	Crisco	Crisco	NNP
13286	3737	6	.	.	.
13286	3738	1	When	when	WRB
13286	3738	2	done	do	VBN
13286	3738	3	to	to	IN
13286	3738	4	a	a	DT
13286	3738	5	golden	golden	JJ
13286	3738	6	color	color	NN
13286	3738	7	,	,	,
13286	3738	8	remove	remove	VB
13286	3738	9	them	-PRON-	PRP
13286	3738	10	from	from	IN
13286	3738	11	pan	pan	NN
13286	3738	12	to	to	TO
13286	3738	13	drain	drain	VB
13286	3738	14	.	.	.
13286	3739	1	Have	have	VBP
13286	3739	2	ready	ready	JJ
13286	3739	3	stewpan	stewpan	NN
13286	3739	4	of	of	IN
13286	3739	5	chicken	chicken	NN
13286	3739	6	and	and	CC
13286	3739	7	veal	veal	NN
13286	3739	8	stock	stock	NN
13286	3739	9	,	,	,
13286	3739	10	ready	ready	JJ
13286	3739	11	seasoned	season	VBD
13286	3739	12	as	as	IN
13286	3739	13	for	for	IN
13286	3739	14	table	table	NN
13286	3739	15	,	,	,
13286	3739	16	then	then	RB
13286	3739	17	place	place	NN
13286	3739	18	in	in	IN
13286	3739	19	slices	slice	NNS
13286	3739	20	of	of	IN
13286	3739	21	cauliflower	cauliflower	NN
13286	3739	22	,	,	,
13286	3739	23	onions	onion	NNS
13286	3739	24	,	,	,
13286	3739	25	and	and	CC
13286	3739	26	celery	celery	NN
13286	3739	27	,	,	,
13286	3739	28	and	and	CC
13286	3739	29	allow	allow	VB
13286	3739	30	them	-PRON-	PRP
13286	3739	31	to	to	TO
13286	3739	32	simmer	simmer	VB
13286	3739	33	until	until	IN
13286	3739	34	vegetables	vegetable	NNS
13286	3739	35	can	can	MD
13286	3739	36	be	be	VB
13286	3739	37	broken	break	VBN
13286	3739	38	with	with	IN
13286	3739	39	2	2	CD
13286	3739	40	forks	fork	NNS
13286	3739	41	.	.	.
13286	3740	1	Add	add	VB
13286	3740	2	to	to	IN
13286	3740	3	this	this	DT
13286	3740	4	1	1	CD
13286	3740	5	glass	glass	NN
13286	3740	6	of	of	IN
13286	3740	7	Madeira	Madeira	NNP
13286	3740	8	wine	wine	NN
13286	3740	9	.	.	.
13286	3741	1	Pull	pull	VB
13286	3741	2	stewpan	stewpan	VB
13286	3741	3	aside	aside	RB
13286	3741	4	,	,	,
13286	3741	5	and	and	CC
13286	3741	6	stir	stir	VB
13286	3741	7	in	in	IN
13286	3741	8	2	2	CD
13286	3741	9	beaten	beat	VBN
13286	3741	10	yolks	yolk	NNS
13286	3741	11	of	of	IN
13286	3741	12	eggs	egg	NNS
13286	3741	13	,	,	,
13286	3741	14	and	and	CC
13286	3741	15	enough	enough	JJ
13286	3741	16	cream	cream	NN
13286	3741	17	to	to	TO
13286	3741	18	make	make	VB
13286	3741	19	whole	whole	JJ
13286	3741	20	thickness	thickness	NN
13286	3741	21	of	of	IN
13286	3741	22	rich	rich	JJ
13286	3741	23	cream	cream	NN
13286	3741	24	.	.	.
13286	3742	1	Let	let	VB
13286	3742	2	all	all	DT
13286	3742	3	simmer	simmer	NN
13286	3742	4	,	,	,
13286	3742	5	but	but	CC
13286	3742	6	not	not	RB
13286	3742	7	boil	boil	VB
13286	3742	8	.	.	.
13286	3743	1	Send	send	VB
13286	3743	2	to	to	TO
13286	3743	3	table	table	NN
13286	3743	4	with	with	IN
13286	3743	5	small	small	JJ
13286	3743	6	dice	dice	NN
13286	3743	7	-	-	HYPH
13286	3743	8	shaped	shape	VBN
13286	3743	9	pieces	piece	NNS
13286	3743	10	of	of	IN
13286	3743	11	toast	toast	NN
13286	3743	12	.	.	.
13286	3744	1	September	September	NNP
13286	3744	2	2	2	CD
13286	3744	3	_	_	NNP
13286	3744	4	Caviare	Caviare	NNP
13286	3744	5	on	on	IN
13286	3744	6	Toast	Toast	NNP
13286	3744	7	Fricassee	Fricassee	NNP
13286	3744	8	of	of	IN
13286	3744	9	Chicken	Chicken	NNP
13286	3744	10	Banana	Banana	NNP
13286	3744	11	Fritters	Fritters	NNPS
13286	3744	12	Boiled	Boiled	NNP
13286	3744	13	Potatoes	Potatoes	NNP
13286	3744	14	Creamed	Creamed	NNP
13286	3744	15	Onions	Onions	NNP
13286	3744	16	Vegetable	Vegetable	NNP
13286	3744	17	Salad	Salad	NNP
13286	3744	18	*	*	NFP
13286	3744	19	Snow	Snow	NNP
13286	3744	20	Pudding	pudde	VBG
13286	3744	21	with	with	IN
13286	3744	22	Custard	Custard	NNP
13286	3744	23	Coffee	Coffee	NNP
13286	3744	24	_	_	NNP
13286	3744	25	_	_	NNP
13286	3744	26	*	*	NFP
13286	3744	27	Snow	Snow	NNP
13286	3744	28	Pudding	pudde	VBG
13286	3744	29	with	with	IN
13286	3744	30	Custard_--Mix	custard_--mix	NN
13286	3744	31	2	2	CD
13286	3744	32	tablespoons	tablespoon	NNS
13286	3744	33	arrowroot	arrowroot	NN
13286	3744	34	with	with	IN
13286	3744	35	3	3	CD
13286	3744	36	tablespoons	tablespoon	NNS
13286	3744	37	cold	cold	JJ
13286	3744	38	milk	milk	NN
13286	3744	39	.	.	.
13286	3745	1	Boil	Boil	NNP
13286	3745	2	1	1	CD
13286	3745	3	cup	cup	NN
13286	3745	4	milk	milk	NN
13286	3745	5	then	then	RB
13286	3745	6	pour	pour	VBP
13286	3745	7	it	-PRON-	PRP
13286	3745	8	on	on	RP
13286	3745	9	to	to	IN
13286	3745	10	mixed	mix	VBN
13286	3745	11	arrowroot	arrowroot	NNP
13286	3745	12	,	,	,
13286	3745	13	pour	pour	VBP
13286	3745	14	back	back	RB
13286	3745	15	into	into	IN
13286	3745	16	pan	pan	NN
13286	3745	17	and	and	CC
13286	3745	18	boil	boil	VB
13286	3745	19	gently	gently	RB
13286	3745	20	for	for	IN
13286	3745	21	8	8	CD
13286	3745	22	minutes	minute	NNS
13286	3745	23	,	,	,
13286	3745	24	stirring	stir	VBG
13286	3745	25	all	all	PDT
13286	3745	26	the	the	DT
13286	3745	27	time	time	NN
13286	3745	28	,	,	,
13286	3745	29	then	then	RB
13286	3745	30	allow	allow	VB
13286	3745	31	to	to	TO
13286	3745	32	cool	cool	JJ
13286	3745	33	.	.	.
13286	3746	1	Stir	stir	VB
13286	3746	2	in	in	IN
13286	3746	3	yolks	yolk	NNS
13286	3746	4	of	of	IN
13286	3746	5	2	2	CD
13286	3746	6	eggs	egg	NNS
13286	3746	7	,	,	,
13286	3746	8	2	2	CD
13286	3746	9	tablespoons	tablespoon	NNS
13286	3746	10	Crisco	Crisco	NNP
13286	3746	11	,	,	,
13286	3746	12	1/4	1/4	CD
13286	3746	13	teaspoon	teaspoon	NN
13286	3746	14	salt	salt	NN
13286	3746	15	,	,	,
13286	3746	16	3	3	CD
13286	3746	17	tablespoons	tablespoon	NNS
13286	3746	18	sugar	sugar	NN
13286	3746	19	,	,	,
13286	3746	20	pour	pour	VBP
13286	3746	21	into	into	IN
13286	3746	22	Criscoed	Criscoed	NNP
13286	3746	23	pudding	pudding	NN
13286	3746	24	dish	dish	NN
13286	3746	25	;	;	:
13286	3746	26	beat	beat	VBP
13286	3746	27	whites	white	NNS
13286	3746	28	of	of	IN
13286	3746	29	eggs	egg	NNS
13286	3746	30	to	to	IN
13286	3746	31	a	a	DT
13286	3746	32	stiff	stiff	JJ
13286	3746	33	froth	froth	NN
13286	3746	34	and	and	CC
13286	3746	35	mix	mix	NN
13286	3746	36	lightly	lightly	RB
13286	3746	37	in	in	RB
13286	3746	38	.	.	.
13286	3747	1	Dust	dust	NN
13286	3747	2	nutmeg	nutmeg	NNS
13286	3747	3	over	over	IN
13286	3747	4	top	top	NN
13286	3747	5	and	and	CC
13286	3747	6	bake	bake	VB
13286	3747	7	in	in	RP
13286	3747	8	moderate	moderate	JJ
13286	3747	9	oven	oven	NNP
13286	3747	10	10	10	CD
13286	3747	11	minutes	minute	NNS
13286	3747	12	.	.	.
13286	3748	1	Serve	serve	VB
13286	3748	2	quickly	quickly	RB
13286	3748	3	with	with	IN
13286	3748	4	custard	custard	NN
13286	3748	5	.	.	.
13286	3749	1	September	September	NNP
13286	3749	2	3	3	CD
13286	3749	3	_	_	NN
13286	3749	4	*	*	NFP
13286	3749	5	Stewed	stew	VBD
13286	3749	6	Liver	Liver	NNP
13286	3749	7	with	with	IN
13286	3749	8	Mushrooms	Mushrooms	NNPS
13286	3749	9	Baked	Baked	NNP
13286	3749	10	Potatoes	Potatoes	NNPS
13286	3749	11	Scalloped	Scalloped	NNP
13286	3749	12	Egg	Egg	NNP
13286	3749	13	Plant	Plant	NNP
13286	3749	14	Celery	Celery	NNP
13286	3749	15	and	and	CC
13286	3749	16	Apple	Apple	NNP
13286	3749	17	Salad	Salad	NNP
13286	3749	18	Peach	Peach	NNP
13286	3749	19	Trifle	Trifle	NNP
13286	3749	20	Sponge	Sponge	NNP
13286	3749	21	Cake	Cake	NNP
13286	3749	22	Coffee	Coffee	NNP
13286	3749	23	_	_	NNP
13286	3749	24	_	_	NNP
13286	3749	25	*	*	NFP
13286	3749	26	Stewed	stew	VBD
13286	3749	27	Liver	Liver	NNP
13286	3749	28	with	with	IN
13286	3749	29	Mushrooms_--Melt	mushrooms_--melt	JJ
13286	3749	30	1	1	CD
13286	3749	31	tablespoon	tablespoon	NN
13286	3749	32	Crisco	Crisco	NNP
13286	3749	33	and	and	CC
13286	3749	34	add	add	VB
13286	3749	35	1	1	CD
13286	3749	36	-	-	SYM
13286	3749	37	1/2	1/2	CD
13286	3749	38	tablespoons	tablespoon	NNS
13286	3749	39	flour	flour	NN
13286	3749	40	.	.	.
13286	3750	1	Brown	brown	JJ
13286	3750	2	by	by	IN
13286	3750	3	long	long	RB
13286	3750	4	slow	slow	JJ
13286	3750	5	cooking	cooking	NN
13286	3750	6	.	.	.
13286	3751	1	Add	add	VB
13286	3751	2	salt	salt	NN
13286	3751	3	and	and	CC
13286	3751	4	pepper	pepper	NN
13286	3751	5	and	and	CC
13286	3751	6	2	2	CD
13286	3751	7	cups	cup	NNS
13286	3751	8	water	water	NN
13286	3751	9	.	.	.
13286	3752	1	Cook	cook	VB
13286	3752	2	till	till	IN
13286	3752	3	as	as	RB
13286	3752	4	thick	thick	JJ
13286	3752	5	as	as	IN
13286	3752	6	good	good	JJ
13286	3752	7	cream	cream	NN
13286	3752	8	.	.	.
13286	3753	1	Have	have	VBP
13286	3753	2	1	1	CD
13286	3753	3	pound	pound	NN
13286	3753	4	of	of	IN
13286	3753	5	calf	calf	NN
13286	3753	6	's	's	POS
13286	3753	7	liver	liver	NN
13286	3753	8	cut	cut	VBD
13286	3753	9	into	into	IN
13286	3753	10	2-inch	2-inch	CD
13286	3753	11	cubes	cube	NNS
13286	3753	12	.	.	.
13286	3754	1	Pour	pour	NN
13286	3754	2	boiling	boil	VBG
13286	3754	3	water	water	NN
13286	3754	4	over	over	IN
13286	3754	5	them	-PRON-	PRP
13286	3754	6	and	and	CC
13286	3754	7	drain	drain	VB
13286	3754	8	immediately	immediately	RB
13286	3754	9	.	.	.
13286	3755	1	Drop	drop	VB
13286	3755	2	these	these	DT
13286	3755	3	into	into	IN
13286	3755	4	brown	brown	JJ
13286	3755	5	sauce	sauce	NN
13286	3755	6	and	and	CC
13286	3755	7	cook	cook	VB
13286	3755	8	slowly	slowly	RB
13286	3755	9	10	10	CD
13286	3755	10	or	or	CC
13286	3755	11	12	12	CD
13286	3755	12	minutes	minute	NNS
13286	3755	13	.	.	.
13286	3756	1	They	-PRON-	PRP
13286	3756	2	must	must	MD
13286	3756	3	not	not	RB
13286	3756	4	cook	cook	VB
13286	3756	5	rapidly	rapidly	RB
13286	3756	6	nor	nor	CC
13286	3756	7	too	too	RB
13286	3756	8	long	long	RB
13286	3756	9	.	.	.
13286	3757	1	In	in	IN
13286	3757	2	the	the	DT
13286	3757	3	meantime	meantime	NN
13286	3757	4	peel	peel	VB
13286	3757	5	some	some	DT
13286	3757	6	mushrooms	mushroom	NNS
13286	3757	7	if	if	IN
13286	3757	8	they	-PRON-	PRP
13286	3757	9	are	be	VBP
13286	3757	10	fresh	fresh	JJ
13286	3757	11	and	and	CC
13286	3757	12	require	require	VBP
13286	3757	13	such	such	JJ
13286	3757	14	treatment	treatment	NN
13286	3757	15	,	,	,
13286	3757	16	and	and	CC
13286	3757	17	drop	drop	VB
13286	3757	18	into	into	IN
13286	3757	19	melted	melt	VBN
13286	3757	20	Crisco	Crisco	NNP
13286	3757	21	and	and	CC
13286	3757	22	allow	allow	VB
13286	3757	23	to	to	IN
13286	3757	24	simmer	simmer	NNP
13286	3757	25	.	.	.
13286	3758	1	Just	just	RB
13286	3758	2	before	before	IN
13286	3758	3	taking	take	VBG
13286	3758	4	up	up	RP
13286	3758	5	liver	liver	NN
13286	3758	6	add	add	VB
13286	3758	7	mushrooms	mushroom	NNS
13286	3758	8	.	.	.
13286	3759	1	September	September	NNP
13286	3759	2	4	4	CD
13286	3759	3	_	_	NNP
13286	3759	4	Noodle	Noodle	NNP
13286	3759	5	Soup	Soup	NNP
13286	3759	6	Lamb	Lamb	NNP
13286	3759	7	Chops	Chops	NNPS
13286	3759	8	*	*	NFP
13286	3759	9	Cauliflower	Cauliflower	NNP
13286	3759	10	French	french	JJ
13286	3759	11	Fried	Fried	NNP
13286	3759	12	Potatoes	Potatoes	NNPS
13286	3759	13	Watercress	Watercress	NNP
13286	3759	14	Salad	Salad	NNP
13286	3759	15	Plum	Plum	NNP
13286	3759	16	Tart	Tart	NNP
13286	3759	17	Coffee	Coffee	NNP
13286	3759	18	_	_	NNP
13286	3759	19	_	_	NNP
13286	3759	20	*	*	NFP
13286	3759	21	Cauliflower_--Boil	cauliflower_--boil	NN
13286	3759	22	and	and	CC
13286	3759	23	drain	drain	VB
13286	3759	24	1	1	CD
13286	3759	25	cauliflower	cauliflower	NN
13286	3759	26	and	and	CC
13286	3759	27	dredge	dredge	NN
13286	3759	28	top	top	NN
13286	3759	29	with	with	IN
13286	3759	30	pepper	pepper	NN
13286	3759	31	and	and	CC
13286	3759	32	salt	salt	NN
13286	3759	33	,	,	,
13286	3759	34	sprinkle	sprinkle	VB
13286	3759	35	with	with	IN
13286	3759	36	grated	grate	VBN
13286	3759	37	cheese	cheese	NN
13286	3759	38	,	,	,
13286	3759	39	and	and	CC
13286	3759	40	pour	pour	VB
13286	3759	41	little	little	JJ
13286	3759	42	melted	melted	JJ
13286	3759	43	Crisco	Crisco	NNP
13286	3759	44	over	over	IN
13286	3759	45	it	-PRON-	PRP
13286	3759	46	.	.	.
13286	3760	1	Set	Set	VBN
13286	3760	2	in	in	IN
13286	3760	3	oven	oven	NN
13286	3760	4	for	for	IN
13286	3760	5	5	5	CD
13286	3760	6	minutes	minute	NNS
13286	3760	7	to	to	TO
13286	3760	8	brown	brown	VB
13286	3760	9	,	,	,
13286	3760	10	and	and	CC
13286	3760	11	serve	serve	VB
13286	3760	12	surrounded	surround	VBN
13286	3760	13	with	with	IN
13286	3760	14	tomato	tomato	NNP
13286	3760	15	sauce	sauce	NN
13286	3760	16	.	.	.
13286	3761	1	September	September	NNP
13286	3761	2	5	5	CD
13286	3761	3	_	_	NNP
13286	3761	4	Hot	Hot	NNP
13286	3761	5	Boiled	Boiled	NNP
13286	3761	6	Tongue	Tongue	NNP
13286	3761	7	,	,	,
13286	3761	8	Lemon	Lemon	NNP
13286	3761	9	Sauce	Sauce	NNP
13286	3761	10	Boiled	Boiled	NNP
13286	3761	11	Potatoes	Potatoes	NNP
13286	3761	12	French	French	NNP
13286	3761	13	Fried	Fried	NNP
13286	3761	14	Parsnips	Parsnips	NNPS
13286	3761	15	Cauliflower	Cauliflower	NNP
13286	3761	16	Salad	Salad	NNP
13286	3761	17	*	*	NFP
13286	3761	18	Baked	Baked	NNP
13286	3761	19	Quinces	Quinces	NNPS
13286	3761	20	Jam	Jam	NNP
13286	3761	21	Cake	Cake	NNP
13286	3761	22	Coffee	Coffee	NNP
13286	3761	23	_	_	NNP
13286	3761	24	_	_	NNP
13286	3761	25	*	*	NFP
13286	3761	26	Jam	Jam	NNP
13286	3761	27	Cake_--Cream	Cake_--Cream	NNP
13286	3761	28	2/3	2/3	CD
13286	3761	29	cup	cup	NN
13286	3761	30	Crisco	Crisco	NNP
13286	3761	31	with	with	IN
13286	3761	32	1	1	CD
13286	3761	33	cup	cup	NN
13286	3761	34	sugar	sugar	NN
13286	3761	35	,	,	,
13286	3761	36	add	add	VB
13286	3761	37	3	3	CD
13286	3761	38	well	well	RB
13286	3761	39	beaten	beat	VBN
13286	3761	40	eggs	egg	NNS
13286	3761	41	,	,	,
13286	3761	42	1/2	1/2	CD
13286	3761	43	cup	cup	NN
13286	3761	44	sour	sour	JJ
13286	3761	45	cream	cream	NN
13286	3761	46	,	,	,
13286	3761	47	1	1	CD
13286	3761	48	teaspoon	teaspoon	NN
13286	3761	49	soda	soda	NN
13286	3761	50	,	,	,
13286	3761	51	2	2	CD
13286	3761	52	cups	cup	NNS
13286	3761	53	flour	flour	NN
13286	3761	54	,	,	,
13286	3761	55	1/2	1/2	CD
13286	3761	56	glass	glass	NN
13286	3761	57	strawberry	strawberry	NN
13286	3761	58	preserves	preserve	NNS
13286	3761	59	,	,	,
13286	3761	60	1	1	CD
13286	3761	61	teaspoon	teaspoon	NN
13286	3761	62	cinnamon	cinnamon	NN
13286	3761	63	,	,	,
13286	3761	64	1/2	1/2	CD
13286	3761	65	teaspoon	teaspoon	NN
13286	3761	66	each	each	DT
13286	3761	67	cloves	clove	NNS
13286	3761	68	,	,	,
13286	3761	69	1/2	1/2	CD
13286	3761	70	teaspoon	teaspoon	NN
13286	3761	71	nutmeg	nutmeg	NNS
13286	3761	72	,	,	,
13286	3761	73	and	and	CC
13286	3761	74	1/2	1/2	CD
13286	3761	75	teaspoon	teaspoon	NN
13286	3761	76	salt	salt	NN
13286	3761	77	,	,	,
13286	3761	78	mix	mix	VB
13286	3761	79	and	and	CC
13286	3761	80	bake	bake	VB
13286	3761	81	in	in	IN
13286	3761	82	layers	layer	NNS
13286	3761	83	.	.	.
13286	3762	1	Put	put	VB
13286	3762	2	strawberry	strawberry	JJ
13286	3762	3	preserves	preserve	NNS
13286	3762	4	between	between	IN
13286	3762	5	layers	layer	NNS
13286	3762	6	,	,	,
13286	3762	7	and	and	CC
13286	3762	8	white	white	JJ
13286	3762	9	icing	ice	VBG
13286	3762	10	on	on	IN
13286	3762	11	top	top	NN
13286	3762	12	.	.	.
13286	3763	1	September	September	NNP
13286	3763	2	6	6	CD
13286	3763	3	_	_	NNP
13286	3763	4	Planked	Planked	NNP
13286	3763	5	Bluefish	Bluefish	NNP
13286	3763	6	with	with	IN
13286	3763	7	Potato	Potato	NNP
13286	3763	8	Border	Border	NNP
13286	3763	9	Grilled	Grilled	NNP
13286	3763	10	Tomatoes	Tomatoes	NNP
13286	3763	11	*	*	NFP
13286	3763	12	Corn	Corn	NNP
13286	3763	13	Creole	Creole	NNP
13286	3763	14	Pepper	Pepper	NNP
13286	3763	15	Salad	Salad	NNP
13286	3763	16	Cheese	Cheese	NNP
13286	3763	17	Pasties	Pasties	NNP
13286	3763	18	Grape	Grape	NNP
13286	3763	19	Juice	Juice	NNP
13286	3763	20	Water	Water	NNP
13286	3763	21	Ice	Ice	NNP
13286	3763	22	Coffee	Coffee	NNP
13286	3763	23	_	_	NNP
13286	3763	24	_	_	NNP
13286	3763	25	*	*	NFP
13286	3763	26	Corn	Corn	NNP
13286	3763	27	Creole_--Put	creole_--put	NN
13286	3763	28	2	2	CD
13286	3763	29	cans	can	VBZ
13286	3763	30	corn	corn	NN
13286	3763	31	into	into	IN
13286	3763	32	saucepan	saucepan	NN
13286	3763	33	with	with	IN
13286	3763	34	2	2	CD
13286	3763	35	tablespoons	tablespoon	NNS
13286	3763	36	chopped	chop	VBD
13286	3763	37	green	green	JJ
13286	3763	38	peppers	pepper	NNS
13286	3763	39	and	and	CC
13286	3763	40	1	1	CD
13286	3763	41	cup	cup	NN
13286	3763	42	milk	milk	NN
13286	3763	43	,	,	,
13286	3763	44	and	and	CC
13286	3763	45	cook	cook	NN
13286	3763	46	,	,	,
13286	3763	47	slowly	slowly	RB
13286	3763	48	10	10	CD
13286	3763	49	minutes	minute	NNS
13286	3763	50	;	;	:
13286	3763	51	season	season	NN
13286	3763	52	with	with	IN
13286	3763	53	salt	salt	NN
13286	3763	54	and	and	CC
13286	3763	55	pepper	pepper	NN
13286	3763	56	,	,	,
13286	3763	57	add	add	VB
13286	3763	58	2	2	CD
13286	3763	59	tablespoons	tablespoon	NNS
13286	3763	60	Crisco	Crisco	NNP
13286	3763	61	and	and	CC
13286	3763	62	serve	serve	VB
13286	3763	63	.	.	.
13286	3764	1	This	this	DT
13286	3764	2	may	may	MD
13286	3764	3	be	be	VB
13286	3764	4	put	put	VBN
13286	3764	5	in	in	IN
13286	3764	6	baking	baking	NN
13286	3764	7	dish	dish	NN
13286	3764	8	,	,	,
13286	3764	9	covered	cover	VBN
13286	3764	10	with	with	IN
13286	3764	11	breadcrumbs	breadcrumb	NNS
13286	3764	12	,	,	,
13286	3764	13	and	and	CC
13286	3764	14	baked	bake	VBD
13286	3764	15	15	15	CD
13286	3764	16	minutes	minute	NNS
13286	3764	17	.	.	.
13286	3765	1	September	September	NNP
13286	3765	2	7	7	CD
13286	3765	3	_	_	NNP
13286	3765	4	*	*	NFP
13286	3765	5	Chestnut	Chestnut	NNP
13286	3765	6	Soup	Soup	NNP
13286	3765	7	Smothered	Smothered	NNP
13286	3765	8	Chicken	Chicken	NNP
13286	3765	9	Parsley	Parsley	NNP
13286	3765	10	Potatoes	Potatoes	NNP
13286	3765	11	Peppers	Peppers	NNPS
13286	3765	12	Stuffed	stuff	VBN
13286	3765	13	with	with	IN
13286	3765	14	Corn	Corn	NNP
13286	3765	15	Pineapple	Pineapple	NNP
13286	3765	16	Salad	Salad	NNP
13286	3765	17	Almond	Almond	NNP
13286	3765	18	Custard	Custard	NNP
13286	3765	19	Coffee	Coffee	NNP
13286	3765	20	_	_	NNP
13286	3765	21	_	_	NNP
13286	3765	22	*	*	NFP
13286	3765	23	Chestnut	chestnut	NN
13286	3765	24	Soup_--Boil	Soup_--Boil	NNP
13286	3765	25	1	1	CD
13286	3765	26	quart	quart	JJ
13286	3765	27	chestnuts	chestnut	NNS
13286	3765	28	20	20	CD
13286	3765	29	minutes	minute	NNS
13286	3765	30	,	,	,
13286	3765	31	then	then	RB
13286	3765	32	remove	remove	VB
13286	3765	33	shells	shell	NNS
13286	3765	34	and	and	CC
13286	3765	35	brown	brown	JJ
13286	3765	36	inner	inner	JJ
13286	3765	37	skin	skin	NN
13286	3765	38	,	,	,
13286	3765	39	and	and	CC
13286	3765	40	put	put	VBN
13286	3765	41	into	into	IN
13286	3765	42	saucepan	saucepan	NN
13286	3765	43	with	with	IN
13286	3765	44	sufficient	sufficient	JJ
13286	3765	45	boiling	boiling	NN
13286	3765	46	water	water	NN
13286	3765	47	to	to	TO
13286	3765	48	cover	cover	VB
13286	3765	49	them	-PRON-	PRP
13286	3765	50	.	.	.
13286	3766	1	Add	add	VB
13286	3766	2	piece	piece	NN
13286	3766	3	lemon	lemon	NN
13286	3766	4	rind	rind	NN
13286	3766	5	and	and	CC
13286	3766	6	1	1	CD
13286	3766	7	teaspoon	teaspoon	NN
13286	3766	8	salt	salt	NN
13286	3766	9	,	,	,
13286	3766	10	when	when	WRB
13286	3766	11	soft	soft	JJ
13286	3766	12	remove	remove	VBP
13286	3766	13	rind	rind	NN
13286	3766	14	and	and	CC
13286	3766	15	rub	rub	VB
13286	3766	16	through	through	RP
13286	3766	17	a	a	DT
13286	3766	18	sieve	sieve	NN
13286	3766	19	.	.	.
13286	3767	1	Then	then	RB
13286	3767	2	pour	pour	VB
13286	3767	3	over	over	IN
13286	3767	4	them	-PRON-	PRP
13286	3767	5	stirring	stir	VBG
13286	3767	6	all	all	PDT
13286	3767	7	the	the	DT
13286	3767	8	time	time	NN
13286	3767	9	,	,	,
13286	3767	10	2	2	CD
13286	3767	11	quarts	quart	NNS
13286	3767	12	white	white	JJ
13286	3767	13	stock	stock	NN
13286	3767	14	,	,	,
13286	3767	15	1/2	1/2	CD
13286	3767	16	cup	cup	NN
13286	3767	17	cream	cream	NN
13286	3767	18	,	,	,
13286	3767	19	1	1	CD
13286	3767	20	tablespoon	tablespoon	NN
13286	3767	21	Crisco	Crisco	NNP
13286	3767	22	rolled	roll	VBD
13286	3767	23	with	with	IN
13286	3767	24	2	2	CD
13286	3767	25	tablespoons	tablespoon	NNS
13286	3767	26	flour	flour	NN
13286	3767	27	,	,	,
13286	3767	28	seasoning	seasoning	NN
13286	3767	29	of	of	IN
13286	3767	30	salt	salt	NN
13286	3767	31	and	and	CC
13286	3767	32	pepper	pepper	NN
13286	3767	33	.	.	.
13286	3768	1	Bring	bring	VB
13286	3768	2	to	to	IN
13286	3768	3	boiling	boiling	NN
13286	3768	4	point	point	NN
13286	3768	5	,	,	,
13286	3768	6	remove	remove	VB
13286	3768	7	from	from	IN
13286	3768	8	fire	fire	NN
13286	3768	9	and	and	CC
13286	3768	10	serve	serve	VB
13286	3768	11	hot	hot	JJ
13286	3768	12	.	.	.
13286	3769	1	September	September	NNP
13286	3769	2	8	8	CD
13286	3769	3	_	_	NN
13286	3769	4	*	*	NFP
13286	3769	5	Planked	Planked	NNP
13286	3769	6	Smelts	Smelts	NNP
13286	3769	7	Baked	Baked	NNP
13286	3769	8	Lamb	Lamb	NNP
13286	3769	9	Chops	chop	VBZ
13286	3769	10	Breaded	bread	VBD
13286	3769	11	Beets	beet	NNS
13286	3769	12	Riced	rice	VBD
13286	3769	13	Potatoes	Potatoes	NNP
13286	3769	14	Avocado	Avocado	NNP
13286	3769	15	Pear	Pear	NNP
13286	3769	16	Salad	Salad	NNP
13286	3769	17	Apricot	Apricot	NNP
13286	3769	18	Cream	Cream	NNP
13286	3769	19	Coffee	Coffee	NNP
13286	3769	20	_	_	NNP
13286	3769	21	_	_	NNP
13286	3769	22	*	*	NFP
13286	3769	23	Planked	Planked	NNP
13286	3769	24	Smelts_--Crisco	Smelts_--Crisco	NNP
13286	3769	25	a	a	DT
13286	3769	26	plank	plank	NN
13286	3769	27	quite	quite	RB
13286	3769	28	generously	generously	RB
13286	3769	29	,	,	,
13286	3769	30	and	and	CC
13286	3769	31	place	place	NN
13286	3769	32	upon	upon	IN
13286	3769	33	it	-PRON-	PRP
13286	3769	34	smelts	smelt	VBZ
13286	3769	35	that	that	WDT
13286	3769	36	have	have	VBP
13286	3769	37	been	be	VBN
13286	3769	38	split	split	VBN
13286	3769	39	,	,	,
13286	3769	40	cleaned	clean	VBN
13286	3769	41	,	,	,
13286	3769	42	and	and	CC
13286	3769	43	seasoned	season	VBD
13286	3769	44	,	,	,
13286	3769	45	and	and	CC
13286	3769	46	squeeze	squeeze	VB
13286	3769	47	liberal	liberal	JJ
13286	3769	48	amount	amount	NN
13286	3769	49	of	of	IN
13286	3769	50	lemon	lemon	NN
13286	3769	51	juice	juice	NN
13286	3769	52	over	over	IN
13286	3769	53	them	-PRON-	PRP
13286	3769	54	.	.	.
13286	3770	1	Arrange	arrange	NN
13286	3770	2	in	in	IN
13286	3770	3	form	form	NN
13286	3770	4	of	of	IN
13286	3770	5	large	large	JJ
13286	3770	6	fish	fish	NN
13286	3770	7	shape	shape	NN
13286	3770	8	,	,	,
13286	3770	9	and	and	CC
13286	3770	10	garnish	garnish	VB
13286	3770	11	with	with	IN
13286	3770	12	potato	potato	NN
13286	3770	13	roses	rose	NNS
13286	3770	14	put	put	VBN
13286	3770	15	on	on	RP
13286	3770	16	with	with	IN
13286	3770	17	pastry	pastry	NN
13286	3770	18	tube	tube	NN
13286	3770	19	and	and	CC
13286	3770	20	sprinkle	sprinkle	VB
13286	3770	21	with	with	IN
13286	3770	22	tiny	tiny	JJ
13286	3770	23	bits	bit	NNS
13286	3770	24	of	of	IN
13286	3770	25	Crisco	Crisco	NNP
13286	3770	26	and	and	CC
13286	3770	27	finely	finely	RB
13286	3770	28	chopped	chop	VBD
13286	3770	29	parsley	parsley	NN
13286	3770	30	.	.	.
13286	3771	1	Place	place	NN
13286	3771	2	plank	plank	NNP
13286	3771	3	in	in	IN
13286	3771	4	oven	oven	NNP
13286	3771	5	and	and	CC
13286	3771	6	cook	cook	NN
13286	3771	7	until	until	IN
13286	3771	8	potatoes	potato	NNS
13286	3771	9	are	be	VBP
13286	3771	10	slightly	slightly	RB
13286	3771	11	browned	brown	VBN
13286	3771	12	.	.	.
13286	3772	1	Garnish	garnish	VB
13286	3772	2	before	before	IN
13286	3772	3	taking	take	VBG
13286	3772	4	to	to	IN
13286	3772	5	table	table	NN
13286	3772	6	with	with	IN
13286	3772	7	sliced	sliced	JJ
13286	3772	8	tomatoes	tomato	NNS
13286	3772	9	and	and	CC
13286	3772	10	cucumbers	cucumber	NNS
13286	3772	11	,	,	,
13286	3772	12	dressed	dress	VBN
13286	3772	13	in	in	IN
13286	3772	14	vinegar	vinegar	NN
13286	3772	15	,	,	,
13286	3772	16	between	between	IN
13286	3772	17	potato	potato	NN
13286	3772	18	roses	rose	NNS
13286	3772	19	.	.	.
13286	3773	1	September	September	NNP
13286	3773	2	9	9	CD
13286	3773	3	_	_	NNP
13286	3773	4	Soft	Soft	NNP
13286	3773	5	Shell	Shell	NNP
13286	3773	6	Crabs	Crabs	NNP
13286	3773	7	on	on	IN
13286	3773	8	Toast	Toast	NNP
13286	3773	9	Broiled	Broiled	NNP
13286	3773	10	Steak	Steak	NNP
13286	3773	11	Creamed	Creamed	NNP
13286	3773	12	Potatoes	Potatoes	NNP
13286	3773	13	*	*	NFP
13286	3773	14	Stuffed	Stuffed	NNP
13286	3773	15	Onions	Onions	NNPS
13286	3773	16	Oyster	Oyster	NNP
13286	3773	17	Plant	Plant	NNP
13286	3773	18	Salad	Salad	NNP
13286	3773	19	Mint	Mint	NNP
13286	3773	20	and	and	CC
13286	3773	21	Pineapple	Pineapple	NNP
13286	3773	22	Sherbet	Sherbet	NNP
13286	3773	23	Jumbles	Jumbles	NNP
13286	3773	24	Coffee	Coffee	NNP
13286	3773	25	_	_	NNP
13286	3773	26	_	_	NNP
13286	3773	27	*	*	NFP
13286	3773	28	Stuffed	Stuffed	NNP
13286	3773	29	Onions_--Boil	Onions_--Boil	NNP
13286	3773	30	8	8	CD
13286	3773	31	large	large	JJ
13286	3773	32	onions	onion	NNS
13286	3773	33	in	in	IN
13286	3773	34	boiling	boil	VBG
13286	3773	35	salted	salt	VBN
13286	3773	36	water	water	NN
13286	3773	37	till	till	IN
13286	3773	38	tender	tender	NN
13286	3773	39	.	.	.
13286	3774	1	Drain	drain	VB
13286	3774	2	,	,	,
13286	3774	3	and	and	CC
13286	3774	4	with	with	IN
13286	3774	5	sharp	sharp	JJ
13286	3774	6	knife	knife	NN
13286	3774	7	cut	cut	NN
13286	3774	8	centers	center	NNS
13286	3774	9	from	from	IN
13286	3774	10	each	each	DT
13286	3774	11	.	.	.
13286	3775	1	Mix	mix	VB
13286	3775	2	together	together	RB
13286	3775	3	in	in	IN
13286	3775	4	a	a	DT
13286	3775	5	basin	basin	NN
13286	3775	6	2	2	CD
13286	3775	7	tablespoons	tablespoon	NNS
13286	3775	8	chopped	chop	VBN
13286	3775	9	cooked	cooked	JJ
13286	3775	10	ham	ham	NN
13286	3775	11	,	,	,
13286	3775	12	3	3	CD
13286	3775	13	tablespoons	tablespoon	NNS
13286	3775	14	crumbs	crumb	NNS
13286	3775	15	,	,	,
13286	3775	16	2	2	CD
13286	3775	17	tablespoons	tablespoon	NNS
13286	3775	18	Crisco	Crisco	NNP
13286	3775	19	,	,	,
13286	3775	20	2	2	CD
13286	3775	21	tablespoons	tablespoon	NNS
13286	3775	22	cream	cream	NN
13286	3775	23	,	,	,
13286	3775	24	1	1	CD
13286	3775	25	beaten	beat	VBN
13286	3775	26	egg	egg	NN
13286	3775	27	,	,	,
13286	3775	28	salt	salt	NN
13286	3775	29	,	,	,
13286	3775	30	pepper	pepper	NN
13286	3775	31	,	,	,
13286	3775	32	and	and	CC
13286	3775	33	paprika	paprika	NNP
13286	3775	34	to	to	TO
13286	3775	35	taste	taste	VB
13286	3775	36	,	,	,
13286	3775	37	and	and	CC
13286	3775	38	1	1	CD
13286	3775	39	tablespoon	tablespoon	NN
13286	3775	40	chopped	chop	VBD
13286	3775	41	parsley	parsley	NN
13286	3775	42	.	.	.
13286	3776	1	Fill	fill	VB
13286	3776	2	with	with	IN
13286	3776	3	this	this	DT
13286	3776	4	mixture	mixture	NN
13286	3776	5	,	,	,
13286	3776	6	sprinkle	sprinkle	VB
13286	3776	7	each	each	DT
13286	3776	8	with	with	IN
13286	3776	9	crumbs	crumb	NNS
13286	3776	10	and	and	CC
13286	3776	11	dot	dot	NN
13286	3776	12	with	with	IN
13286	3776	13	Crisco	Crisco	NNP
13286	3776	14	.	.	.
13286	3777	1	Place	place	NN
13286	3777	2	on	on	IN
13286	3777	3	baking	baking	NN
13286	3777	4	dish	dish	NN
13286	3777	5	and	and	CC
13286	3777	6	bake	bake	NN
13286	3777	7	in	in	RP
13286	3777	8	moderate	moderate	JJ
13286	3777	9	oven	oven	NNP
13286	3777	10	1	1	CD
13286	3777	11	hour	hour	NN
13286	3777	12	.	.	.
13286	3778	1	Spanish	spanish	JJ
13286	3778	2	onions	onion	NNS
13286	3778	3	are	be	VBP
13286	3778	4	best	good	JJS
13286	3778	5	to	to	TO
13286	3778	6	use	use	VB
13286	3778	7	.	.	.
13286	3779	1	September	September	NNP
13286	3779	2	10	10	CD
13286	3779	3	_	_	NNP
13286	3779	4	Braised	Braised	NNP
13286	3779	5	Ox	Ox	NNP
13286	3779	6	Tails	Tails	NNP
13286	3779	7	with	with	IN
13286	3779	8	Chestnuts	chestnut	NNS
13286	3779	9	Boiled	boil	VBN
13286	3779	10	Sweet	Sweet	NNP
13286	3779	11	Potatoes	Potatoes	NNPS
13286	3779	12	*	*	NFP
13286	3779	13	Baked	Baked	NNP
13286	3779	14	Stuffed	Stuffed	NNP
13286	3779	15	Tomatoes	Tomatoes	NNP
13286	3779	16	Lima	Lima	NNP
13286	3779	17	Bean	Bean	NNP
13286	3779	18	Salad	Salad	NNP
13286	3779	19	Peach	Peach	NNP
13286	3779	20	Chartreuse	Chartreuse	NNP
13286	3779	21	Coffee	Coffee	NNP
13286	3779	22	_	_	NNP
13286	3779	23	_	_	NNP
13286	3779	24	*	*	NFP
13286	3779	25	Baked	Baked	NNP
13286	3779	26	Stuffed	Stuffed	NNP
13286	3779	27	Tomatoes_--Prepare	Tomatoes_--Prepare	NNP
13286	3779	28	tomatoes	tomato	NNS
13286	3779	29	by	by	IN
13286	3779	30	scooping	scoop	VBG
13286	3779	31	out	out	RP
13286	3779	32	centers	center	NNS
13286	3779	33	.	.	.
13286	3780	1	Put	put	VB
13286	3780	2	into	into	IN
13286	3780	3	a	a	DT
13286	3780	4	basin	basin	NN
13286	3780	5	1	1	CD
13286	3780	6	cup	cup	NN
13286	3780	7	crumbs	crumb	NNS
13286	3780	8	,	,	,
13286	3780	9	season	season	NN
13286	3780	10	with	with	IN
13286	3780	11	salt	salt	NN
13286	3780	12	and	and	CC
13286	3780	13	pepper	pepper	NN
13286	3780	14	,	,	,
13286	3780	15	1	1	CD
13286	3780	16	dozen	dozen	NN
13286	3780	17	chopped	chop	VBN
13286	3780	18	olives	olive	NNS
13286	3780	19	,	,	,
13286	3780	20	2	2	CD
13286	3780	21	tablespoons	tablespoon	NNS
13286	3780	22	chopped	chop	VBN
13286	3780	23	capers	caper	NNS
13286	3780	24	,	,	,
13286	3780	25	1	1	CD
13286	3780	26	tablespoon	tablespoon	NN
13286	3780	27	chopped	chop	VBD
13286	3780	28	parsley	parsley	NNP
13286	3780	29	,	,	,
13286	3780	30	1	1	CD
13286	3780	31	tablespoon	tablespoon	NN
13286	3780	32	Crisco	Crisco	NNP
13286	3780	33	,	,	,
13286	3780	34	beaten	beat	VBN
13286	3780	35	yolks	yolk	NNS
13286	3780	36	3	3	CD
13286	3780	37	eggs	egg	NNS
13286	3780	38	,	,	,
13286	3780	39	and	and	CC
13286	3780	40	moisten	moisten	VB
13286	3780	41	with	with	IN
13286	3780	42	stock	stock	NN
13286	3780	43	.	.	.
13286	3781	1	Fill	fill	NN
13286	3781	2	tomatoes	tomato	NNS
13286	3781	3	and	and	CC
13286	3781	4	set	set	VBN
13286	3781	5	in	in	IN
13286	3781	6	hot	hot	JJ
13286	3781	7	oven	oven	NN
13286	3781	8	to	to	TO
13286	3781	9	bake	bake	VB
13286	3781	10	.	.	.
13286	3782	1	Sprinkle	sprinkle	VB
13286	3782	2	top	top	NN
13286	3782	3	with	with	IN
13286	3782	4	crumbs	crumb	NNS
13286	3782	5	and	and	CC
13286	3782	6	dot	dot	NN
13286	3782	7	with	with	IN
13286	3782	8	Crisco	Crisco	NNP
13286	3782	9	.	.	.
13286	3783	1	September	September	NNP
13286	3783	2	11	11	CD
13286	3783	3	_	_	NNP
13286	3783	4	Oysters	Oysters	NNPS
13286	3783	5	au	au	NNP
13286	3783	6	Gratin	Gratin	NNP
13286	3783	7	Sirloin	Sirloin	NNP
13286	3783	8	Steak	Steak	NNP
13286	3783	9	,	,	,
13286	3783	10	Anchovy	Anchovy	NNP
13286	3783	11	Sauce	Sauce	NNP
13286	3783	12	Duchesse	Duchesse	NNP
13286	3783	13	Potatoes	Potatoes	NNP
13286	3783	14	*	*	NFP
13286	3783	15	Buttered	butter	VBD
13286	3783	16	Beets	Beets	NNP
13286	3783	17	Red	Red	NNP
13286	3783	18	Cabbage	Cabbage	NNP
13286	3783	19	and	and	CC
13286	3783	20	Celery	Celery	NNP
13286	3783	21	Salad	Salad	NNP
13286	3783	22	Apricots	Apricots	NNP
13286	3783	23	Parisienne	Parisienne	NNP
13286	3783	24	Coffee	Coffee	NNP
13286	3783	25	_	_	NNP
13286	3783	26	_	_	NNP
13286	3783	27	*	*	NFP
13286	3783	28	Buttered	butter	VBD
13286	3783	29	Beets_--Boil	beets_--boil	NN
13286	3783	30	1	1	CD
13286	3783	31	dozen	dozen	NN
13286	3783	32	small	small	JJ
13286	3783	33	beets	beet	NNS
13286	3783	34	in	in	IN
13286	3783	35	plenty	plenty	NN
13286	3783	36	of	of	IN
13286	3783	37	water	water	NN
13286	3783	38	and	and	CC
13286	3783	39	when	when	WRB
13286	3783	40	tender	tender	NNP
13286	3783	41	put	put	VBD
13286	3783	42	into	into	IN
13286	3783	43	cold	cold	JJ
13286	3783	44	water	water	NN
13286	3783	45	,	,	,
13286	3783	46	slip	slip	VB
13286	3783	47	peeling	peel	VBG
13286	3783	48	off	off	IN
13286	3783	49	of	of	IN
13286	3783	50	them	-PRON-	PRP
13286	3783	51	,	,	,
13286	3783	52	cut	cut	VBD
13286	3783	53	them	-PRON-	PRP
13286	3783	54	in	in	IN
13286	3783	55	thin	thin	JJ
13286	3783	56	slices	slice	NNS
13286	3783	57	and	and	CC
13286	3783	58	put	put	VBN
13286	3783	59	in	in	IN
13286	3783	60	saucepan	saucepan	NN
13286	3783	61	with	with	IN
13286	3783	62	4	4	CD
13286	3783	63	tablespoons	tablespoon	NNS
13286	3783	64	Crisco	Crisco	NNP
13286	3783	65	,	,	,
13286	3783	66	pinch	pinch	NN
13286	3783	67	of	of	IN
13286	3783	68	salt	salt	NN
13286	3783	69	and	and	CC
13286	3783	70	little	little	JJ
13286	3783	71	pepper	pepper	NN
13286	3783	72	.	.	.
13286	3784	1	Add	add	VB
13286	3784	2	before	before	IN
13286	3784	3	they	-PRON-	PRP
13286	3784	4	are	be	VBP
13286	3784	5	quite	quite	RB
13286	3784	6	hot	hot	JJ
13286	3784	7	1	1	CD
13286	3784	8	tablespoon	tablespoon	NN
13286	3784	9	vinegar	vinegar	NN
13286	3784	10	.	.	.
13286	3785	1	September	September	NNP
13286	3785	2	12	12	CD
13286	3785	3	_	_	NNP
13286	3785	4	Fish	Fish	NNP
13286	3785	5	Croquettes	Croquettes	NNP
13286	3785	6	Cucumber	Cucumber	NNP
13286	3785	7	Puree	Puree	NNP
13286	3785	8	Broiled	broil	VBN
13286	3785	9	Duckling	Duckling	NNP
13286	3785	10	,	,	,
13286	3785	11	Apple	Apple	NNP
13286	3785	12	Sauce	Sauce	NNP
13286	3785	13	*	*	NFP
13286	3785	14	Fried	fry	VBD
13286	3785	15	Cauliflower	Cauliflower	NNP
13286	3785	16	Potatoes	Potatoes	NNPS
13286	3785	17	Olive	Olive	NNP
13286	3785	18	Salad	Salad	NNP
13286	3785	19	Omelette	Omelette	NNP
13286	3785	20	Souffle	Souffle	NNP
13286	3785	21	Coffee	Coffee	NNP
13286	3785	22	_	_	NNP
13286	3785	23	_	_	NNP
13286	3785	24	*	*	NFP
13286	3785	25	Fried	Fried	NNP
13286	3785	26	Cauliflower_--Remove	Cauliflower_--Remove	NNP
13286	3785	27	large	large	JJ
13286	3785	28	outside	outside	JJ
13286	3785	29	leaves	leave	NNS
13286	3785	30	from	from	IN
13286	3785	31	cauliflower	cauliflower	NN
13286	3785	32	,	,	,
13286	3785	33	and	and	CC
13286	3785	34	cut	cut	VB
13286	3785	35	flowers	flower	NNS
13286	3785	36	from	from	IN
13286	3785	37	stalk	stalk	NN
13286	3785	38	in	in	IN
13286	3785	39	symmetrical	symmetrical	JJ
13286	3785	40	bunches	bunche	NNS
13286	3785	41	and	and	CC
13286	3785	42	drop	drop	VB
13286	3785	43	in	in	IN
13286	3785	44	salted	salted	JJ
13286	3785	45	ice	ice	NN
13286	3785	46	water	water	NN
13286	3785	47	for	for	IN
13286	3785	48	a	a	DT
13286	3785	49	few	few	JJ
13286	3785	50	moments	moment	NNS
13286	3785	51	.	.	.
13286	3786	1	Cook	cook	VB
13286	3786	2	in	in	IN
13286	3786	3	scalded	scalded	JJ
13286	3786	4	milk	milk	NN
13286	3786	5	and	and	CC
13286	3786	6	water	water	NN
13286	3786	7	until	until	IN
13286	3786	8	tender	tender	NN
13286	3786	9	,	,	,
13286	3786	10	then	then	RB
13286	3786	11	drain	drain	VB
13286	3786	12	and	and	CC
13286	3786	13	let	let	VB
13286	3786	14	cool	cool	JJ
13286	3786	15	,	,	,
13286	3786	16	and	and	CC
13286	3786	17	rub	rub	VB
13286	3786	18	well	well	RB
13286	3786	19	with	with	IN
13286	3786	20	melted	melt	VBN
13286	3786	21	Crisco	Crisco	NNP
13286	3786	22	,	,	,
13286	3786	23	which	which	WDT
13286	3786	24	has	have	VBZ
13286	3786	25	been	be	VBN
13286	3786	26	salted	salt	VBN
13286	3786	27	and	and	CC
13286	3786	28	peppered	pepper	VBN
13286	3786	29	.	.	.
13286	3787	1	Dip	dip	VB
13286	3787	2	into	into	IN
13286	3787	3	frying	fry	VBG
13286	3787	4	batter	batter	NN
13286	3787	5	and	and	CC
13286	3787	6	fry	fry	NN
13286	3787	7	in	in	IN
13286	3787	8	hot	hot	JJ
13286	3787	9	Crisco	Crisco	NNP
13286	3787	10	until	until	IN
13286	3787	11	golden	golden	NNP
13286	3787	12	brown	brown	NNP
13286	3787	13	,	,	,
13286	3787	14	draining	drain	VBG
13286	3787	15	upon	upon	IN
13286	3787	16	white	white	JJ
13286	3787	17	paper	paper	NN
13286	3787	18	.	.	.
13286	3788	1	September	September	NNP
13286	3788	2	13	13	CD
13286	3788	3	_	_	NNP
13286	3788	4	Clam	Clam	NNP
13286	3788	5	Cocktails	Cocktails	NNPS
13286	3788	6	*	*	NFP
13286	3788	7	Stewed	Stewed	NNP
13286	3788	8	Squabs	Squabs	NNP
13286	3788	9	Grape	Grape	NNP
13286	3788	10	Jelly	Jelly	NNP
13286	3788	11	Potato	Potato	NNP
13286	3788	12	Balls	Balls	NNPS
13286	3788	13	Green	Green	NNP
13286	3788	14	Corn	Corn	NNP
13286	3788	15	Watermelon	Watermelon	NNP
13286	3788	16	Frappe	Frappe	NNP
13286	3788	17	Coffee	Coffee	NNP
13286	3788	18	_	_	NNP
13286	3788	19	_	_	NNP
13286	3788	20	*	*	NFP
13286	3788	21	Stewed	stew	VBN
13286	3788	22	Squabs_--Cut	squabs_--cut	NN
13286	3788	23	2	2	CD
13286	3788	24	squabs	squab	NNS
13286	3788	25	into	into	IN
13286	3788	26	neat	neat	JJ
13286	3788	27	joints	joint	NNS
13286	3788	28	.	.	.
13286	3789	1	Put	put	NN
13286	3789	2	1	1	CD
13286	3789	3	cup	cup	NN
13286	3789	4	water	water	NN
13286	3789	5	in	in	IN
13286	3789	6	saucepan	saucepan	NN
13286	3789	7	when	when	WRB
13286	3789	8	it	-PRON-	PRP
13286	3789	9	boils	boil	VBZ
13286	3789	10	lay	lie	VBD
13286	3789	11	in	in	IN
13286	3789	12	squabs	squabs	NNP
13286	3789	13	,	,	,
13286	3789	14	1	1	CD
13286	3789	15	sliced	sliced	JJ
13286	3789	16	onion	onion	NN
13286	3789	17	,	,	,
13286	3789	18	and	and	CC
13286	3789	19	1	1	CD
13286	3789	20	slice	slice	NN
13286	3789	21	of	of	IN
13286	3789	22	carrot	carrot	NNP
13286	3789	23	,	,	,
13286	3789	24	simmer	simmer	NNP
13286	3789	25	for	for	IN
13286	3789	26	1	1	CD
13286	3789	27	-	-	SYM
13286	3789	28	1/2	1/2	CD
13286	3789	29	hours	hour	NNS
13286	3789	30	.	.	.
13286	3790	1	Blend	blend	NN
13286	3790	2	2	2	CD
13286	3790	3	tablespoons	tablespoon	NNS
13286	3790	4	Crisco	crisco	NN
13286	3790	5	with	with	IN
13286	3790	6	2	2	CD
13286	3790	7	tablespoons	tablespoon	NNS
13286	3790	8	flour	flour	NN
13286	3790	9	,	,	,
13286	3790	10	add	add	VB
13286	3790	11	1	1	CD
13286	3790	12	cup	cup	NN
13286	3790	13	stock	stock	NN
13286	3790	14	from	from	IN
13286	3790	15	squabs	squabs	NNP
13286	3790	16	,	,	,
13286	3790	17	salt	salt	NN
13286	3790	18	and	and	CC
13286	3790	19	pepper	pepper	NN
13286	3790	20	to	to	TO
13286	3790	21	taste	taste	VB
13286	3790	22	and	and	CC
13286	3790	23	boil	boil	VB
13286	3790	24	for	for	IN
13286	3790	25	5	5	CD
13286	3790	26	minutes	minute	NNS
13286	3790	27	stirring	stir	VBG
13286	3790	28	all	all	PDT
13286	3790	29	the	the	DT
13286	3790	30	time	time	NN
13286	3790	31	.	.	.
13286	3791	1	Arrange	arrange	VB
13286	3791	2	the	the	DT
13286	3791	3	squabs	squab	NNS
13286	3791	4	on	on	IN
13286	3791	5	a	a	DT
13286	3791	6	hot	hot	JJ
13286	3791	7	dish	dish	NN
13286	3791	8	and	and	CC
13286	3791	9	strain	strain	VB
13286	3791	10	over	over	IN
13286	3791	11	the	the	DT
13286	3791	12	sauce	sauce	NN
13286	3791	13	.	.	.
13286	3792	1	September	September	NNP
13286	3792	2	14	14	CD
13286	3792	3	_	_	NNP
13286	3792	4	Oysters	Oysters	NNP
13286	3792	5	*	*	NFP
13286	3792	6	Porterhouse	Porterhouse	NNP
13286	3792	7	Steak	Steak	NNP
13286	3792	8	Scalloped	Scalloped	NNP
13286	3792	9	Tomatoes	Tomatoes	NNP
13286	3792	10	Lima	Lima	NNP
13286	3792	11	Beans	Beans	NNPS
13286	3792	12	Apple	Apple	NNP
13286	3792	13	and	and	CC
13286	3792	14	Chestnut	Chestnut	NNP
13286	3792	15	Salad	Salad	NNP
13286	3792	16	Pear	Pear	NNP
13286	3792	17	Sponge	Sponge	NNP
13286	3792	18	Coffee	Coffee	NNP
13286	3792	19	_	_	NNP
13286	3792	20	_	_	NNP
13286	3792	21	*	*	NFP
13286	3792	22	Porterhouse	Porterhouse	NNP
13286	3792	23	Steak_--Have	steak_--have	JJ
13286	3792	24	large	large	JJ
13286	3792	25	porterhouse	porterhouse	NN
13286	3792	26	steak	steak	NN
13286	3792	27	well	well	RB
13286	3792	28	trimmed	trim	VBN
13286	3792	29	and	and	CC
13286	3792	30	shaped	shaped	JJ
13286	3792	31	,	,	,
13286	3792	32	and	and	CC
13286	3792	33	slit	slit	VBN
13286	3792	34	with	with	IN
13286	3792	35	sharp	sharp	JJ
13286	3792	36	knife	knife	NN
13286	3792	37	an	an	DT
13286	3792	38	opening	opening	NN
13286	3792	39	flatwise	flatwise	NN
13286	3792	40	through	through	IN
13286	3792	41	sirloin	sirloin	NN
13286	3792	42	and	and	CC
13286	3792	43	tenderloin	tenderloin	JJ
13286	3792	44	.	.	.
13286	3793	1	Make	make	VB
13286	3793	2	forcemeat	forcemeat	NN
13286	3793	3	of	of	IN
13286	3793	4	1	1	CD
13286	3793	5	dozen	dozen	NN
13286	3793	6	olives	olive	NNS
13286	3793	7	chopped	chop	VBN
13286	3793	8	,	,	,
13286	3793	9	2	2	CD
13286	3793	10	pounded	pound	VBD
13286	3793	11	anchovies	anchovy	NNS
13286	3793	12	,	,	,
13286	3793	13	1	1	CD
13286	3793	14	chopped	chop	VBD
13286	3793	15	red	red	JJ
13286	3793	16	pepper	pepper	NN
13286	3793	17	,	,	,
13286	3793	18	salt	salt	NN
13286	3793	19	and	and	CC
13286	3793	20	onion	onion	NN
13286	3793	21	juice	juice	NN
13286	3793	22	to	to	TO
13286	3793	23	taste	taste	VB
13286	3793	24	,	,	,
13286	3793	25	and	and	CC
13286	3793	26	2	2	CD
13286	3793	27	tablespoons	tablespoon	NNS
13286	3793	28	melted	melt	VBN
13286	3793	29	Crisco	Crisco	NNP
13286	3793	30	.	.	.
13286	3794	1	With	with	IN
13286	3794	2	this	this	DT
13286	3794	3	forcemeat	forcemeat	NN
13286	3794	4	fill	fill	VBP
13286	3794	5	smoothly	smoothly	RB
13286	3794	6	cavities	cavity	NNS
13286	3794	7	made	make	VBN
13286	3794	8	in	in	IN
13286	3794	9	steak	steak	NNP
13286	3794	10	.	.	.
13286	3795	1	Pinch	pinch	VB
13286	3795	2	steak	steak	NN
13286	3795	3	together	together	RB
13286	3795	4	firmly	firmly	RB
13286	3795	5	at	at	IN
13286	3795	6	edges	edge	NNS
13286	3795	7	and	and	CC
13286	3795	8	set	set	VBD
13286	3795	9	away	away	RP
13286	3795	10	on	on	IN
13286	3795	11	ice	ice	NN
13286	3795	12	for	for	IN
13286	3795	13	1	1	CD
13286	3795	14	hour	hour	NN
13286	3795	15	or	or	CC
13286	3795	16	even	even	RB
13286	3795	17	longer	long	RBR
13286	3795	18	.	.	.
13286	3796	1	Broil	broil	VB
13286	3796	2	them	-PRON-	PRP
13286	3796	3	over	over	IN
13286	3796	4	clear	clear	JJ
13286	3796	5	fire	fire	NN
13286	3796	6	and	and	CC
13286	3796	7	serve	serve	VB
13286	3796	8	without	without	IN
13286	3796	9	sauce	sauce	NN
13286	3796	10	.	.	.
13286	3797	1	September	September	NNP
13286	3797	2	15	15	CD
13286	3797	3	_	_	NNP
13286	3797	4	Pea	Pea	NNP
13286	3797	5	Soup	Soup	NNP
13286	3797	6	*	*	NFP
13286	3797	7	Impanada	Impanada	NNP
13286	3797	8	Celery	Celery	NNP
13286	3797	9	Mayonnaise	Mayonnaise	NNP
13286	3797	10	Apple	Apple	NNP
13286	3797	11	Trifle	Trifle	NNP
13286	3797	12	Coffee	Coffee	NNP
13286	3797	13	_	_	NNP
13286	3797	14	_	_	NNP
13286	3797	15	*	*	NFP
13286	3797	16	Impanada_--Cut	Impanada_--Cut	-LRB-
13286	3797	17	up	up	IN
13286	3797	18	raw	raw	JJ
13286	3797	19	chicken	chicken	NN
13286	3797	20	,	,	,
13286	3797	21	and	and	CC
13286	3797	22	flour	flour	NN
13286	3797	23	each	each	DT
13286	3797	24	piece	piece	NN
13286	3797	25	well	well	RB
13286	3797	26	.	.	.
13286	3798	1	Line	line	NN
13286	3798	2	deep	deep	JJ
13286	3798	3	dish	dish	NN
13286	3798	4	with	with	IN
13286	3798	5	slices	slice	NNS
13286	3798	6	raw	raw	JJ
13286	3798	7	sweet	sweet	JJ
13286	3798	8	potato	potato	NN
13286	3798	9	,	,	,
13286	3798	10	slices	slice	VBZ
13286	3798	11	raw	raw	JJ
13286	3798	12	white	white	JJ
13286	3798	13	potato	potato	NN
13286	3798	14	,	,	,
13286	3798	15	some	some	DT
13286	3798	16	of	of	IN
13286	3798	17	chicken	chicken	NN
13286	3798	18	,	,	,
13286	3798	19	little	little	JJ
13286	3798	20	onion	onion	NN
13286	3798	21	,	,	,
13286	3798	22	few	few	JJ
13286	3798	23	slices	slice	NNS
13286	3798	24	of	of	IN
13286	3798	25	bacon	bacon	NN
13286	3798	26	,	,	,
13286	3798	27	salt	salt	NN
13286	3798	28	and	and	CC
13286	3798	29	pepper	pepper	NN
13286	3798	30	to	to	TO
13286	3798	31	taste	taste	NN
13286	3798	32	,	,	,
13286	3798	33	and	and	CC
13286	3798	34	1	1	CD
13286	3798	35	can	can	MD
13286	3798	36	of	of	IN
13286	3798	37	tomatoes	tomato	NNS
13286	3798	38	chopped	chop	VBD
13286	3798	39	fine	fine	JJ
13286	3798	40	,	,	,
13286	3798	41	2	2	CD
13286	3798	42	tablespoons	tablespoon	NNS
13286	3798	43	Crisco	Crisco	NNP
13286	3798	44	,	,	,
13286	3798	45	and	and	CC
13286	3798	46	1	1	CD
13286	3798	47	tablespoon	tablespoon	NN
13286	3798	48	vinegar	vinegar	NN
13286	3798	49	.	.	.
13286	3799	1	Cover	cover	VB
13286	3799	2	top	top	NN
13286	3799	3	of	of	IN
13286	3799	4	dish	dish	NN
13286	3799	5	with	with	IN
13286	3799	6	sweet	sweet	JJ
13286	3799	7	and	and	CC
13286	3799	8	white	white	JJ
13286	3799	9	potatoes	potato	NNS
13286	3799	10	.	.	.
13286	3800	1	Bake	bake	VB
13286	3800	2	very	very	RB
13286	3800	3	slowly	slowly	RB
13286	3800	4	from	from	IN
13286	3800	5	2	2	CD
13286	3800	6	to	to	IN
13286	3800	7	3	3	CD
13286	3800	8	hours	hour	NNS
13286	3800	9	.	.	.
13286	3801	1	Serve	serve	VB
13286	3801	2	hot	hot	JJ
13286	3801	3	.	.	.
13286	3802	1	This	this	DT
13286	3802	2	takes	take	VBZ
13286	3802	3	3	3	CD
13286	3802	4	medium	medium	NN
13286	3802	5	-	-	HYPH
13286	3802	6	sized	sized	JJ
13286	3802	7	sweet	sweet	JJ
13286	3802	8	potatoes	potato	NNS
13286	3802	9	and	and	CC
13286	3802	10	6	6	CD
13286	3802	11	medium	medium	JJ
13286	3802	12	-	-	HYPH
13286	3802	13	sized	sized	JJ
13286	3802	14	white	white	JJ
13286	3802	15	potatoes	potato	NNS
13286	3802	16	.	.	.
13286	3803	1	September	September	NNP
13286	3803	2	16	16	CD
13286	3803	3	_	_	NNP
13286	3803	4	*	*	NFP
13286	3803	5	Baked	Baked	NNP
13286	3803	6	Ham	Ham	NNP
13286	3803	7	Baked	Baked	NNP
13286	3803	8	Potatoes	Potatoes	NNPS
13286	3803	9	Brussels	Brussels	NNP
13286	3803	10	Sprouts	Sprouts	NNP
13286	3803	11	Spiced	Spiced	NNP
13286	3803	12	Grapes	Grapes	NNP
13286	3803	13	Apple	Apple	NNP
13286	3803	14	Salad	Salad	NNP
13286	3803	15	Ice	Ice	NNP
13286	3803	16	Cream	Cream	NNP
13286	3803	17	with	with	IN
13286	3803	18	Kisses	Kisses	NNP
13286	3803	19	Coffee	Coffee	NNP
13286	3803	20	_	_	NNP
13286	3803	21	_	_	NNP
13286	3803	22	*	*	NFP
13286	3803	23	Baked	Baked	NNP
13286	3803	24	Ham_--Soak	Ham_--Soak	NNP
13286	3803	25	ham	ham	NN
13286	3803	26	over	over	IN
13286	3803	27	night	night	NN
13286	3803	28	then	then	RB
13286	3803	29	wash	wash	VB
13286	3803	30	and	and	CC
13286	3803	31	scrape	scrape	VB
13286	3803	32	it	-PRON-	PRP
13286	3803	33	.	.	.
13286	3804	1	Put	put	VB
13286	3804	2	it	-PRON-	PRP
13286	3804	3	into	into	IN
13286	3804	4	cold	cold	JJ
13286	3804	5	water	water	NN
13286	3804	6	;	;	:
13286	3804	7	let	let	VB
13286	3804	8	it	-PRON-	PRP
13286	3804	9	come	come	VB
13286	3804	10	to	to	IN
13286	3804	11	boiling	boiling	NN
13286	3804	12	point	point	NN
13286	3804	13	then	then	RB
13286	3804	14	simmer	simmer	NN
13286	3804	15	for	for	IN
13286	3804	16	2	2	CD
13286	3804	17	hours	hour	NNS
13286	3804	18	.	.	.
13286	3805	1	Let	let	VB
13286	3805	2	the	the	DT
13286	3805	3	ham	ham	NN
13286	3805	4	cool	cool	JJ
13286	3805	5	in	in	IN
13286	3805	6	the	the	DT
13286	3805	7	water	water	NN
13286	3805	8	;	;	:
13286	3805	9	then	then	RB
13286	3805	10	remove	remove	VB
13286	3805	11	and	and	CC
13286	3805	12	draw	draw	VB
13286	3805	13	off	off	RP
13286	3805	14	the	the	DT
13286	3805	15	skin	skin	NN
13286	3805	16	.	.	.
13286	3806	1	Bake	bake	VB
13286	3806	2	in	in	IN
13286	3806	3	moderate	moderate	JJ
13286	3806	4	oven	oven	NN
13286	3806	5	for	for	IN
13286	3806	6	2	2	CD
13286	3806	7	hours	hour	NNS
13286	3806	8	;	;	:
13286	3806	9	baste	baste	VBP
13286	3806	10	it	-PRON-	PRP
13286	3806	11	frequently	frequently	RB
13286	3806	12	;	;	:
13286	3806	13	using	use	VBG
13286	3806	14	1	1	CD
13286	3806	15	cup	cup	NN
13286	3806	16	of	of	IN
13286	3806	17	sherry	sherry	NNP
13286	3806	18	wine	wine	NN
13286	3806	19	,	,	,
13286	3806	20	2	2	CD
13286	3806	21	spoonfuls	spoonful	NNS
13286	3806	22	at	at	IN
13286	3806	23	a	a	DT
13286	3806	24	time	time	NN
13286	3806	25	;	;	:
13286	3806	26	then	then	RB
13286	3806	27	baste	baste	VBZ
13286	3806	28	with	with	IN
13286	3806	29	melted	melt	VBN
13286	3806	30	Crisco	Crisco	NNP
13286	3806	31	.	.	.
13286	3807	1	When	when	WRB
13286	3807	2	done	do	VBN
13286	3807	3	,	,	,
13286	3807	4	cover	cover	VB
13286	3807	5	with	with	IN
13286	3807	6	a	a	DT
13286	3807	7	paste	paste	NN
13286	3807	8	made	make	VBN
13286	3807	9	of	of	IN
13286	3807	10	browned	brown	VBN
13286	3807	11	flour	flour	NN
13286	3807	12	and	and	CC
13286	3807	13	browned	brown	VBN
13286	3807	14	sugar	sugar	NN
13286	3807	15	moistened	moisten	VBN
13286	3807	16	with	with	IN
13286	3807	17	sherry	sherry	NNP
13286	3807	18	,	,	,
13286	3807	19	and	and	CC
13286	3807	20	return	return	VB
13286	3807	21	to	to	IN
13286	3807	22	oven	oven	NNP
13286	3807	23	to	to	TO
13286	3807	24	brown	brown	VB
13286	3807	25	.	.	.
13286	3808	1	September	September	NNP
13286	3808	2	17	17	CD
13286	3808	3	_	_	NNP
13286	3808	4	*	*	NFP
13286	3808	5	Oyster	Oyster	NNP
13286	3808	6	Bisque	Bisque	NNP
13286	3808	7	Broiled	Broiled	NNP
13286	3808	8	Lamb	Lamb	NNP
13286	3808	9	Chops	Chops	NNPS
13286	3808	10	Griddled	griddle	VBD
13286	3808	11	Sweet	Sweet	NNP
13286	3808	12	Potatoes	Potatoes	NNPS
13286	3808	13	Bean	Bean	NNP
13286	3808	14	Croquettes	Croquettes	NNPS
13286	3808	15	,	,	,
13286	3808	16	Tomato	Tomato	NNP
13286	3808	17	Sauce	Sauce	NNP
13286	3808	18	Cauliflower	Cauliflower	NNP
13286	3808	19	Salad	Salad	NNP
13286	3808	20	Cocoanut	Cocoanut	NNP
13286	3808	21	Custard	Custard	NNP
13286	3808	22	Coffee	Coffee	NNP
13286	3808	23	_	_	NNP
13286	3808	24	_	_	NNP
13286	3808	25	*	*	NFP
13286	3808	26	Oyster	Oyster	NNP
13286	3808	27	Bisque_--Boil	Bisque_--Boil	NNP
13286	3808	28	1	1	CD
13286	3808	29	quart	quart	NN
13286	3808	30	oysters	oyster	NNS
13286	3808	31	in	in	IN
13286	3808	32	their	-PRON-	PRP$
13286	3808	33	own	own	JJ
13286	3808	34	liquor	liquor	NN
13286	3808	35	with	with	IN
13286	3808	36	about	about	RB
13286	3808	37	1	1	CD
13286	3808	38	pint	pint	NN
13286	3808	39	mildly	mildly	RB
13286	3808	40	-	-	HYPH
13286	3808	41	flavored	flavor	VBN
13286	3808	42	white	white	JJ
13286	3808	43	stock	stock	NN
13286	3808	44	.	.	.
13286	3809	1	Let	let	VB
13286	3809	2	boil	boil	VB
13286	3809	3	for	for	IN
13286	3809	4	1/2	1/2	CD
13286	3809	5	an	an	DT
13286	3809	6	hour	hour	NN
13286	3809	7	or	or	CC
13286	3809	8	even	even	RB
13286	3809	9	longer	long	RBR
13286	3809	10	.	.	.
13286	3810	1	Take	take	VB
13286	3810	2	up	up	RP
13286	3810	3	and	and	CC
13286	3810	4	strain	strain	VB
13286	3810	5	,	,	,
13286	3810	6	put	put	VBN
13286	3810	7	back	back	RB
13286	3810	8	to	to	IN
13286	3810	9	boil	boil	NN
13286	3810	10	,	,	,
13286	3810	11	season	season	NN
13286	3810	12	with	with	IN
13286	3810	13	salt	salt	NN
13286	3810	14	and	and	CC
13286	3810	15	white	white	JJ
13286	3810	16	pepper	pepper	NN
13286	3810	17	as	as	IN
13286	3810	18	needed	need	VBN
13286	3810	19	,	,	,
13286	3810	20	add	add	VB
13286	3810	21	1	1	CD
13286	3810	22	quart	quart	JJ
13286	3810	23	rich	rich	JJ
13286	3810	24	milk	milk	NN
13286	3810	25	and	and	CC
13286	3810	26	1/2	1/2	CD
13286	3810	27	a	a	DT
13286	3810	28	pint	pint	NN
13286	3810	29	of	of	IN
13286	3810	30	cream	cream	NN
13286	3810	31	.	.	.
13286	3811	1	Blend	blend	VB
13286	3811	2	together	together	RB
13286	3811	3	1	1	CD
13286	3811	4	tablespoon	tablespoon	NN
13286	3811	5	potato	potato	NN
13286	3811	6	flour	flour	NN
13286	3811	7	with	with	IN
13286	3811	8	1	1	CD
13286	3811	9	tablespoon	tablespoon	NN
13286	3811	10	melted	melt	VBN
13286	3811	11	Crisco	Crisco	NNP
13286	3811	12	,	,	,
13286	3811	13	and	and	CC
13286	3811	14	with	with	IN
13286	3811	15	this	this	DT
13286	3811	16	thicken	thicken	NN
13286	3811	17	soup	soup	NN
13286	3811	18	till	till	IN
13286	3811	19	it	-PRON-	PRP
13286	3811	20	is	be	VBZ
13286	3811	21	smooth	smooth	JJ
13286	3811	22	and	and	CC
13286	3811	23	velvety	velvety	JJ
13286	3811	24	.	.	.
13286	3812	1	September	September	NNP
13286	3812	2	18	18	CD
13286	3812	3	_	_	NNP
13286	3812	4	Hamburg	Hamburg	NNP
13286	3812	5	Loaf	Loaf	NNP
13286	3812	6	,	,	,
13286	3812	7	Tomato	Tomato	NNP
13286	3812	8	Sauce	Sauce	NNP
13286	3812	9	Maitre	Maitre	NNP
13286	3812	10	d'Hotel	d'Hotel	NNP
13286	3812	11	Potatoes	Potatoes	NNP
13286	3812	12	Beet	Beet	NNP
13286	3812	13	and	and	CC
13286	3812	14	String	String	NNP
13286	3812	15	Bean	Bean	NNP
13286	3812	16	Salad	Salad	NNP
13286	3812	17	Cheese	Cheese	NNP
13286	3812	18	Creams	Creams	NNPS
13286	3812	19	*	*	NFP
13286	3812	20	Chocolate	Chocolate	NNP
13286	3812	21	Pudding	pudde	VBG
13286	3812	22	with	with	IN
13286	3812	23	Macaroons	Macaroons	NNPS
13286	3812	24	Coffee	Coffee	NNP
13286	3812	25	_	_	NNP
13286	3812	26	_	_	NNP
13286	3812	27	*	*	NFP
13286	3812	28	Chocolate	Chocolate	NNP
13286	3812	29	Pudding	Pudding	NNP
13286	3812	30	with	with	IN
13286	3812	31	Macaroons_--Put	macaroons_--put	NN
13286	3812	32	3	3	CD
13286	3812	33	cups	cup	NNS
13286	3812	34	milk	milk	NN
13286	3812	35	to	to	IN
13286	3812	36	boil	boil	VB
13286	3812	37	.	.	.
13286	3813	1	Have	have	VBP
13286	3813	2	5	5	CD
13286	3813	3	tablespoons	tablespoon	NNS
13286	3813	4	grated	grate	VBN
13286	3813	5	chocolate	chocolate	NN
13286	3813	6	in	in	IN
13286	3813	7	pan	pan	NNP
13286	3813	8	with	with	IN
13286	3813	9	1/2	1/2	CD
13286	3813	10	cup	cup	NN
13286	3813	11	boiling	boiling	NN
13286	3813	12	water	water	NN
13286	3813	13	and	and	CC
13286	3813	14	4	4	CD
13286	3813	15	tablespoons	tablespoon	NNS
13286	3813	16	sugar	sugar	NN
13286	3813	17	.	.	.
13286	3814	1	When	when	WRB
13286	3814	2	chocolate	chocolate	NN
13286	3814	3	paste	paste	NN
13286	3814	4	is	be	VBZ
13286	3814	5	smooth	smooth	JJ
13286	3814	6	pour	pour	NN
13286	3814	7	in	in	IN
13286	3814	8	milk	milk	NN
13286	3814	9	.	.	.
13286	3815	1	Mix	mix	VB
13286	3815	2	4	4	CD
13286	3815	3	tablespoons	tablespoon	NNS
13286	3815	4	cornstarch	cornstarch	NN
13286	3815	5	with	with	IN
13286	3815	6	1	1	CD
13286	3815	7	cup	cup	NN
13286	3815	8	milk	milk	NN
13286	3815	9	,	,	,
13286	3815	10	add	add	VB
13286	3815	11	1	1	CD
13286	3815	12	teaspoon	teaspoon	NN
13286	3815	13	Crisco	Crisco	NNP
13286	3815	14	,	,	,
13286	3815	15	and	and	CC
13286	3815	16	1/4	1/4	CD
13286	3815	17	teaspoon	teaspoon	NN
13286	3815	18	salt	salt	NN
13286	3815	19	,	,	,
13286	3815	20	and	and	CC
13286	3815	21	with	with	IN
13286	3815	22	this	this	DT
13286	3815	23	thicken	thicken	NN
13286	3815	24	boiling	boil	VBG
13286	3815	25	milk	milk	NN
13286	3815	26	.	.	.
13286	3816	1	Add	add	NN
13286	3816	2	1	1	CD
13286	3816	3	cup	cup	NN
13286	3816	4	macaroon	macaroon	NN
13286	3816	5	crumbs	crumb	NNS
13286	3816	6	and	and	CC
13286	3816	7	beaten	beat	VBN
13286	3816	8	whites	white	NNS
13286	3816	9	of	of	IN
13286	3816	10	2	2	CD
13286	3816	11	eggs	egg	NNS
13286	3816	12	.	.	.
13286	3817	1	Pour	pour	VB
13286	3817	2	into	into	IN
13286	3817	3	wet	wet	JJ
13286	3817	4	mold	mold	NN
13286	3817	5	and	and	CC
13286	3817	6	set	set	VBN
13286	3817	7	on	on	IN
13286	3817	8	ice	ice	NN
13286	3817	9	1	1	CD
13286	3817	10	hour	hour	NN
13286	3817	11	.	.	.
13286	3818	1	September	September	NNP
13286	3818	2	19	19	CD
13286	3818	3	_	_	NNP
13286	3818	4	Vegetable	Vegetable	NNP
13286	3818	5	Soup	Soup	NNP
13286	3818	6	Roast	Roast	NNP
13286	3818	7	Spare	Spare	NNP
13286	3818	8	Ribs	Ribs	NNP
13286	3818	9	,	,	,
13286	3818	10	Apple	Apple	NNP
13286	3818	11	Sauce	Sauce	NNP
13286	3818	12	*	*	NFP
13286	3818	13	Sweet	Sweet	NNP
13286	3818	14	Potatoes	Potatoes	NNPS
13286	3818	15	,	,	,
13286	3818	16	Southern	Southern	NNP
13286	3818	17	Style	Style	NNP
13286	3818	18	Orange	Orange	NNP
13286	3818	19	Custard	Custard	NNP
13286	3818	20	Coffee	Coffee	NNP
13286	3818	21	_	_	NNP
13286	3818	22	_	_	NNP
13286	3818	23	*	*	NFP
13286	3818	24	Sweet	Sweet	NNP
13286	3818	25	Potatoes	Potatoes	NNPS
13286	3818	26	,	,	,
13286	3818	27	Southern	southern	JJ
13286	3818	28	Style_--Bake	style_--bake	JJ
13286	3818	29	sweet	sweet	JJ
13286	3818	30	potatoes	potato	NNS
13286	3818	31	until	until	IN
13286	3818	32	thoroughly	thoroughly	RB
13286	3818	33	done	do	VBN
13286	3818	34	.	.	.
13286	3819	1	Remove	remove	VB
13286	3819	2	from	from	IN
13286	3819	3	oven	oven	NN
13286	3819	4	and	and	CC
13286	3819	5	cut	cut	VBD
13286	3819	6	in	in	IN
13286	3819	7	halves	half	NNS
13286	3819	8	lengthwise	lengthwise	RB
13286	3819	9	;	;	:
13286	3819	10	remove	remove	VB
13286	3819	11	potato	potato	NN
13286	3819	12	from	from	IN
13286	3819	13	skins	skin	NNS
13286	3819	14	carefully	carefully	RB
13286	3819	15	,	,	,
13286	3819	16	so	so	IN
13286	3819	17	as	as	IN
13286	3819	18	to	to	TO
13286	3819	19	keep	keep	VB
13286	3819	20	skins	skin	NNS
13286	3819	21	in	in	IN
13286	3819	22	condition	condition	NN
13286	3819	23	to	to	TO
13286	3819	24	refill	refill	VB
13286	3819	25	.	.	.
13286	3820	1	Mash	mash	JJ
13286	3820	2	potato	potato	NN
13286	3820	3	,	,	,
13286	3820	4	adding	add	VBG
13286	3820	5	sufficient	sufficient	JJ
13286	3820	6	melted	melt	VBN
13286	3820	7	Crisco	Crisco	NNP
13286	3820	8	and	and	CC
13286	3820	9	cream	cream	NN
13286	3820	10	to	to	TO
13286	3820	11	moisten	moisten	VB
13286	3820	12	.	.	.
13286	3821	1	The	the	DT
13286	3821	2	potato	potato	NN
13286	3821	3	mixture	mixture	NN
13286	3821	4	should	should	MD
13286	3821	5	be	be	VB
13286	3821	6	of	of	IN
13286	3821	7	the	the	DT
13286	3821	8	consistency	consistency	NN
13286	3821	9	of	of	IN
13286	3821	10	mashed	mashed	JJ
13286	3821	11	potato	potato	NN
13286	3821	12	when	when	WRB
13286	3821	13	put	put	VBN
13286	3821	14	back	back	RB
13286	3821	15	in	in	IN
13286	3821	16	shells	shell	NNS
13286	3821	17	.	.	.
13286	3822	1	Season	season	NN
13286	3822	2	with	with	IN
13286	3822	3	salt	salt	NN
13286	3822	4	,	,	,
13286	3822	5	pepper	pepper	NN
13286	3822	6	,	,	,
13286	3822	7	and	and	CC
13286	3822	8	a	a	DT
13286	3822	9	very	very	RB
13286	3822	10	little	little	JJ
13286	3822	11	sherry	sherry	NN
13286	3822	12	.	.	.
13286	3823	1	Refill	refill	NN
13286	3823	2	skins	skin	NNS
13286	3823	3	,	,	,
13286	3823	4	brush	brush	NN
13286	3823	5	tops	top	NNS
13286	3823	6	with	with	IN
13286	3823	7	Crisco	Crisco	NNP
13286	3823	8	and	and	CC
13286	3823	9	brown	brown	NNP
13286	3823	10	5	5	CD
13286	3823	11	minutes	minute	NNS
13286	3823	12	in	in	IN
13286	3823	13	hot	hot	JJ
13286	3823	14	oven	oven	NN
13286	3823	15	.	.	.
13286	3824	1	September	September	NNP
13286	3824	2	20	20	CD
13286	3824	3	_	_	NNP
13286	3824	4	Broiled	broil	VBN
13286	3824	5	Striped	Striped	NNP
13286	3824	6	Bass	Bass	NNP
13286	3824	7	Porterhouse	Porterhouse	NNP
13286	3824	8	Steak	Steak	NNP
13286	3824	9	with	with	IN
13286	3824	10	Olives	Olives	NNPS
13286	3824	11	Baked	Baked	NNP
13286	3824	12	Creamed	Creamed	NNP
13286	3824	13	Potatoes	Potatoes	NNP
13286	3824	14	*	*	NFP
13286	3824	15	Asparagus	Asparagus	NNP
13286	3824	16	,	,	,
13286	3824	17	Italian	italian	JJ
13286	3824	18	Style	Style	NNP
13286	3824	19	String	String	NNP
13286	3824	20	Bean	Bean	NNP
13286	3824	21	Salad	Salad	NNP
13286	3824	22	Pineapple	Pineapple	NNP
13286	3824	23	Fluff	Fluff	NNP
13286	3824	24	Coffee	Coffee	NNP
13286	3824	25	_	_	NNP
13286	3824	26	_	_	NNP
13286	3824	27	*	*	NFP
13286	3824	28	Asparagus	Asparagus	NNP
13286	3824	29	,	,	,
13286	3824	30	Italian	italian	JJ
13286	3824	31	Style_--Cut	style_--cut	JJ
13286	3824	32	tender	tender	NN
13286	3824	33	parts	part	NNS
13286	3824	34	of	of	IN
13286	3824	35	2	2	CD
13286	3824	36	bunches	bunche	NNS
13286	3824	37	of	of	IN
13286	3824	38	asparagus	asparagus	NN
13286	3824	39	into	into	IN
13286	3824	40	short	short	JJ
13286	3824	41	lengths	length	NNS
13286	3824	42	and	and	CC
13286	3824	43	set	set	VBN
13286	3824	44	to	to	TO
13286	3824	45	boil	boil	VB
13286	3824	46	till	till	IN
13286	3824	47	quite	quite	JJ
13286	3824	48	tender	tender	NN
13286	3824	49	.	.	.
13286	3825	1	Take	take	VB
13286	3825	2	up	up	RP
13286	3825	3	,	,	,
13286	3825	4	drain	drain	VB
13286	3825	5	,	,	,
13286	3825	6	and	and	CC
13286	3825	7	put	put	VBN
13286	3825	8	into	into	IN
13286	3825	9	saucepan	saucepan	NN
13286	3825	10	with	with	IN
13286	3825	11	3	3	CD
13286	3825	12	tablespoons	tablespoon	NNS
13286	3825	13	melted	melt	VBN
13286	3825	14	Crisco	Crisco	NNP
13286	3825	15	,	,	,
13286	3825	16	few	few	JJ
13286	3825	17	drops	drop	NNS
13286	3825	18	lemon	lemon	NN
13286	3825	19	juice	juice	NN
13286	3825	20	,	,	,
13286	3825	21	sprinkling	sprinkling	NN
13286	3825	22	of	of	IN
13286	3825	23	red	red	JJ
13286	3825	24	pepper	pepper	NN
13286	3825	25	and	and	CC
13286	3825	26	salt	salt	NN
13286	3825	27	.	.	.
13286	3826	1	Let	let	VB
13286	3826	2	get	get	VB
13286	3826	3	thoroughly	thoroughly	RB
13286	3826	4	hot	hot	JJ
13286	3826	5	,	,	,
13286	3826	6	take	take	VB
13286	3826	7	up	up	RP
13286	3826	8	,	,	,
13286	3826	9	and	and	CC
13286	3826	10	serve	serve	VB
13286	3826	11	on	on	IN
13286	3826	12	slices	slice	NNS
13286	3826	13	of	of	IN
13286	3826	14	fried	fried	JJ
13286	3826	15	bread	bread	NN
13286	3826	16	.	.	.
13286	3827	1	September	September	NNP
13286	3827	2	21	21	CD
13286	3827	3	_	_	NNP
13286	3827	4	Fried	Fried	NNP
13286	3827	5	Cod	Cod	NNP
13286	3827	6	Steaks	Steaks	NNP
13286	3827	7	Sweet	Sweet	NNP
13286	3827	8	Potatoes	Potatoes	NNP
13286	3827	9	Boiled	boil	VBD
13286	3827	10	Onions	Onions	NNPS
13286	3827	11	Cucumber	Cucumber	NNP
13286	3827	12	Salad	Salad	NNP
13286	3827	13	Walnut	Walnut	NNP
13286	3827	14	Pudding	Pudding	NNP
13286	3827	15	*	*	NFP
13286	3827	16	Feather	Feather	NNP
13286	3827	17	Cake	Cake	NNP
13286	3827	18	Coffee	Coffee	NNP
13286	3827	19	_	_	NNP
13286	3827	20	_	_	NNP
13286	3827	21	*	*	NFP
13286	3827	22	Feather	Feather	NNP
13286	3827	23	Cake_--Cream	cake_--cream	VBP
13286	3827	24	1/2	1/2	CD
13286	3827	25	cup	cup	NN
13286	3827	26	Crisco	Crisco	NNP
13286	3827	27	with	with	IN
13286	3827	28	1/2	1/2	CD
13286	3827	29	cup	cup	NN
13286	3827	30	sugar	sugar	NN
13286	3827	31	,	,	,
13286	3827	32	and	and	CC
13286	3827	33	1/2	1/2	CD
13286	3827	34	teaspoon	teaspoon	NN
13286	3827	35	salt	salt	NN
13286	3827	36	,	,	,
13286	3827	37	and	and	CC
13286	3827	38	2	2	CD
13286	3827	39	eggs	egg	NNS
13286	3827	40	beaten	beat	VBN
13286	3827	41	with	with	IN
13286	3827	42	1/2	1/2	CD
13286	3827	43	cup	cup	NN
13286	3827	44	sugar	sugar	NN
13286	3827	45	,	,	,
13286	3827	46	1	1	CD
13286	3827	47	teaspoon	teaspoon	NN
13286	3827	48	lemon	lemon	NN
13286	3827	49	extract	extract	NN
13286	3827	50	,	,	,
13286	3827	51	1	1	CD
13286	3827	52	cup	cup	NN
13286	3827	53	milk	milk	NN
13286	3827	54	,	,	,
13286	3827	55	2	2	CD
13286	3827	56	-	-	SYM
13286	3827	57	1/2	1/2	CD
13286	3827	58	cups	cup	NNS
13286	3827	59	flour	flour	NN
13286	3827	60	,	,	,
13286	3827	61	and	and	CC
13286	3827	62	2	2	CD
13286	3827	63	-	-	SYM
13286	3827	64	1/2	1/2	CD
13286	3827	65	teaspoons	teaspoon	NNS
13286	3827	66	baking	bake	VBG
13286	3827	67	powder	powder	NN
13286	3827	68	.	.	.
13286	3828	1	Beat	beat	NN
13286	3828	2	2	2	CD
13286	3828	3	minutes	minute	NNS
13286	3828	4	and	and	CC
13286	3828	5	turn	turn	VB
13286	3828	6	into	into	IN
13286	3828	7	Criscoed	Criscoed	NNP
13286	3828	8	and	and	CC
13286	3828	9	floured	floured	JJ
13286	3828	10	cake	cake	NN
13286	3828	11	tin	tin	NN
13286	3828	12	.	.	.
13286	3829	1	Bake	bake	VB
13286	3829	2	in	in	IN
13286	3829	3	moderate	moderate	JJ
13286	3829	4	oven	oven	NN
13286	3829	5	for	for	IN
13286	3829	6	3/4	3/4	CD
13286	3829	7	of	of	IN
13286	3829	8	an	an	DT
13286	3829	9	hour	hour	NN
13286	3829	10	.	.	.
13286	3830	1	September	September	NNP
13286	3830	2	22	22	CD
13286	3830	3	_	_	NNP
13286	3830	4	Cream	Cream	NNP
13286	3830	5	of	of	IN
13286	3830	6	Barley	Barley	NNP
13286	3830	7	Soup	Soup	NNP
13286	3830	8	*	*	NFP
13286	3830	9	Shepherd	Shepherd	NNP
13286	3830	10	's	's	POS
13286	3830	11	Pie	Pie	NNP
13286	3830	12	Broiled	broil	VBN
13286	3830	13	Tomatoes	Tomatoes	NNP
13286	3830	14	Cucumber	Cucumber	NNP
13286	3830	15	Salad	Salad	NNP
13286	3830	16	with	with	IN
13286	3830	17	Red	Red	NNP
13286	3830	18	Peppers	Peppers	NNP
13286	3830	19	Wine	Wine	NNP
13286	3830	20	Jelly	Jelly	NNP
13286	3830	21	Coffee	Coffee	NNP
13286	3830	22	_	_	NNP
13286	3830	23	_	_	NNP
13286	3830	24	*	*	NFP
13286	3830	25	Shepherd	Shepherd	NNP
13286	3830	26	's	's	POS
13286	3830	27	Pie_--Chop	pie_--chop	NN
13286	3830	28	1	1	CD
13286	3830	29	pound	pound	NN
13286	3830	30	cooked	cooked	JJ
13286	3830	31	meat	meat	NN
13286	3830	32	,	,	,
13286	3830	33	mix	mix	VB
13286	3830	34	in	in	IN
13286	3830	35	2	2	CD
13286	3830	36	tablespoons	tablespoon	NNS
13286	3830	37	breadcrumbs	breadcrumb	NNS
13286	3830	38	,	,	,
13286	3830	39	1	1	CD
13286	3830	40	chopped	chop	VBN
13286	3830	41	onion	onion	NN
13286	3830	42	,	,	,
13286	3830	43	1	1	CD
13286	3830	44	tablespoon	tablespoon	NN
13286	3830	45	chopped	chop	VBD
13286	3830	46	parsley	parsley	NNP
13286	3830	47	,	,	,
13286	3830	48	1	1	CD
13286	3830	49	cup	cup	NN
13286	3830	50	gravy	gravy	NN
13286	3830	51	,	,	,
13286	3830	52	salt	salt	NN
13286	3830	53	and	and	CC
13286	3830	54	pepper	pepper	NN
13286	3830	55	to	to	TO
13286	3830	56	taste	taste	NN
13286	3830	57	,	,	,
13286	3830	58	2	2	CD
13286	3830	59	tablespoons	tablespoon	NNS
13286	3830	60	Crisco	Crisco	NNP
13286	3830	61	,	,	,
13286	3830	62	half	half	JJ
13286	3830	63	teaspoon	teaspoon	NN
13286	3830	64	powdered	powder	VBN
13286	3830	65	herbs	herb	NNS
13286	3830	66	,	,	,
13286	3830	67	and	and	CC
13286	3830	68	1	1	CD
13286	3830	69	tablespoon	tablespoon	NN
13286	3830	70	tomato	tomato	NNP
13286	3830	71	catsup	catsup	NNP
13286	3830	72	.	.	.
13286	3831	1	Turn	turn	VB
13286	3831	2	into	into	IN
13286	3831	3	fireproof	fireproof	JJ
13286	3831	4	dish	dish	NN
13286	3831	5	and	and	CC
13286	3831	6	cover	cover	NN
13286	3831	7	with	with	IN
13286	3831	8	thick	thick	JJ
13286	3831	9	layer	layer	NN
13286	3831	10	seasoned	season	VBN
13286	3831	11	mashed	mash	VBN
13286	3831	12	potatoes	potato	NNS
13286	3831	13	.	.	.
13286	3832	1	Brush	brush	VB
13286	3832	2	over	over	RP
13286	3832	3	with	with	IN
13286	3832	4	beaten	beat	VBN
13286	3832	5	egg	egg	NN
13286	3832	6	and	and	CC
13286	3832	7	dot	dot	NN
13286	3832	8	with	with	IN
13286	3832	9	pieces	piece	NNS
13286	3832	10	of	of	IN
13286	3832	11	Crisco	Crisco	NNP
13286	3832	12	.	.	.
13286	3833	1	Bake	bake	VB
13286	3833	2	20	20	CD
13286	3833	3	minutes	minute	NNS
13286	3833	4	.	.	.
13286	3834	1	September	September	NNP
13286	3834	2	23	23	CD
13286	3834	3	_	_	NNP
13286	3834	4	*	*	NFP
13286	3834	5	Mock	Mock	NNP
13286	3834	6	Duck	Duck	NNP
13286	3834	7	,	,	,
13286	3834	8	Rice	Rice	NNP
13286	3834	9	Stuffing	Stuffing	NNP
13286	3834	10	Buttered	butter	VBD
13286	3834	11	Beets	Beets	NNPS
13286	3834	12	Succotash	Succotash	NNP
13286	3834	13	Lettuce	Lettuce	NNP
13286	3834	14	Salad	Salad	NNP
13286	3834	15	Grape	Grape	NNP
13286	3834	16	Sherbet	Sherbet	NNP
13286	3834	17	Coffee	Coffee	NNP
13286	3834	18	_	_	NNP
13286	3834	19	_	_	NNP
13286	3834	20	*	*	NFP
13286	3834	21	Mock	Mock	NNP
13286	3834	22	Duck_--1	Duck_--1	NNP
13286	3834	23	cup	cup	NN
13286	3834	24	chopped	chop	VBD
13286	3834	25	celery	celery	NN
13286	3834	26	,	,	,
13286	3834	27	2	2	CD
13286	3834	28	cups	cup	NNS
13286	3834	29	breadcrumbs	breadcrumb	NNS
13286	3834	30	,	,	,
13286	3834	31	2	2	CD
13286	3834	32	cups	cup	NNS
13286	3834	33	chopped	chop	VBD
13286	3834	34	black	black	JJ
13286	3834	35	walnut	walnut	NNP
13286	3834	36	meats	meat	NNS
13286	3834	37	,	,	,
13286	3834	38	2	2	CD
13286	3834	39	cups	cup	NNS
13286	3834	40	boiled	boil	VBN
13286	3834	41	rice	rice	NN
13286	3834	42	,	,	,
13286	3834	43	6	6	CD
13286	3834	44	hard	hard	RB
13286	3834	45	-	-	HYPH
13286	3834	46	cooked	cook	VBN
13286	3834	47	eggs	egg	NNS
13286	3834	48	,	,	,
13286	3834	49	3	3	CD
13286	3834	50	raw	raw	JJ
13286	3834	51	eggs	egg	NNS
13286	3834	52	,	,	,
13286	3834	53	1	1	CD
13286	3834	54	tablespoon	tablespoon	NN
13286	3834	55	grated	grate	VBD
13286	3834	56	onion	onion	NN
13286	3834	57	,	,	,
13286	3834	58	1	1	CD
13286	3834	59	tablespoon	tablespoon	NN
13286	3834	60	salt	salt	NN
13286	3834	61	,	,	,
13286	3834	62	1	1	CD
13286	3834	63	saltspoon	saltspoon	NN
13286	3834	64	pepper	pepper	NN
13286	3834	65	,	,	,
13286	3834	66	and	and	CC
13286	3834	67	2	2	CD
13286	3834	68	tablespoons	tablespoon	NNS
13286	3834	69	Crisco	Crisco	NNP
13286	3834	70	.	.	.
13286	3835	1	Cook	cook	NN
13286	3835	2	crumbs	crumb	VBZ
13286	3835	3	with	with	IN
13286	3835	4	1	1	CD
13286	3835	5	pint	pint	NN
13286	3835	6	water	water	NN
13286	3835	7	for	for	IN
13286	3835	8	5	5	CD
13286	3835	9	minutes	minute	NNS
13286	3835	10	;	;	:
13286	3835	11	add	add	VB
13286	3835	12	celery	celery	NN
13286	3835	13	,	,	,
13286	3835	14	hard	hard	RB
13286	3835	15	-	-	HYPH
13286	3835	16	cooked	cook	VBN
13286	3835	17	eggs	egg	NNS
13286	3835	18	,	,	,
13286	3835	19	chopped	chop	VBN
13286	3835	20	;	;	:
13286	3835	21	remove	remove	VB
13286	3835	22	from	from	IN
13286	3835	23	fire	fire	NN
13286	3835	24	,	,	,
13286	3835	25	add	add	VB
13286	3835	26	Crisco	Crisco	NNP
13286	3835	27	,	,	,
13286	3835	28	nuts	nut	NNS
13286	3835	29	,	,	,
13286	3835	30	rice	rice	NN
13286	3835	31	and	and	CC
13286	3835	32	seasonings	seasoning	NNS
13286	3835	33	.	.	.
13286	3836	1	Mix	mix	VB
13286	3836	2	well	well	RB
13286	3836	3	with	with	IN
13286	3836	4	raw	raw	JJ
13286	3836	5	eggs	egg	NNS
13286	3836	6	,	,	,
13286	3836	7	slightly	slightly	RB
13286	3836	8	beaten	beat	VBN
13286	3836	9	.	.	.
13286	3837	1	Form	form	VB
13286	3837	2	into	into	IN
13286	3837	3	shape	shape	NN
13286	3837	4	of	of	IN
13286	3837	5	duck	duck	NN
13286	3837	6	,	,	,
13286	3837	7	brush	brush	VBP
13286	3837	8	over	over	RP
13286	3837	9	with	with	IN
13286	3837	10	melted	melt	VBN
13286	3837	11	Crisco	Crisco	NNP
13286	3837	12	and	and	CC
13286	3837	13	bake	bake	VB
13286	3837	14	1	1	CD
13286	3837	15	hour	hour	NN
13286	3837	16	.	.	.
13286	3838	1	Serve	serve	VB
13286	3838	2	with	with	IN
13286	3838	3	apple	apple	NN
13286	3838	4	sauce	sauce	NN
13286	3838	5	.	.	.
13286	3839	1	September	September	NNP
13286	3839	2	24	24	CD
13286	3839	3	_	_	NNP
13286	3839	4	Macaroni	Macaroni	NNP
13286	3839	5	Soup	Soup	NNP
13286	3839	6	Fried	Fried	NNP
13286	3839	7	Scallops	Scallops	NNPS
13286	3839	8	Tournedos	Tournedos	NNP
13286	3839	9	,	,	,
13286	3839	10	a	a	DT
13286	3839	11	la	la	FW
13286	3839	12	Bordelaise	Bordelaise	NNP
13286	3839	13	Mashed	Mashed	NNP
13286	3839	14	Potatoes	Potatoes	NNP
13286	3839	15	Baked	bake	VBD
13286	3839	16	Tomatoes	Tomatoes	NNPS
13286	3839	17	*	*	NFP
13286	3839	18	Cold	cold	JJ
13286	3839	19	Slaw	Slaw	NNP
13286	3839	20	Queen	Queen	NNP
13286	3839	21	Mab	Mab	NNP
13286	3839	22	Pudding	Pudding	NNP
13286	3839	23	Coffee	Coffee	NNP
13286	3839	24	_	_	NNP
13286	3839	25	_	_	NNP
13286	3839	26	*	*	NFP
13286	3839	27	Cold	Cold	NNP
13286	3839	28	Slaw_--Cut	Slaw_--Cut	NNP
13286	3839	29	2	2	CD
13286	3839	30	cabbages	cabbage	NNS
13286	3839	31	very	very	RB
13286	3839	32	fine	fine	RB
13286	3839	33	and	and	CC
13286	3839	34	put	put	VBD
13286	3839	35	it	-PRON-	PRP
13286	3839	36	in	in	IN
13286	3839	37	salad	salad	NN
13286	3839	38	bowl	bowl	NN
13286	3839	39	.	.	.
13286	3840	1	Boil	Boil	NNP
13286	3840	2	2	2	CD
13286	3840	3	tablespoons	tablespoon	NNS
13286	3840	4	vinegar	vinegar	NN
13286	3840	5	.	.	.
13286	3841	1	Beat	beat	VB
13286	3841	2	up	up	RP
13286	3841	3	2	2	CD
13286	3841	4	eggs	egg	NNS
13286	3841	5	,	,	,
13286	3841	6	add	add	VB
13286	3841	7	1/2	1/2	CD
13286	3841	8	cup	cup	NN
13286	3841	9	sour	sour	JJ
13286	3841	10	cream	cream	NN
13286	3841	11	,	,	,
13286	3841	12	2	2	CD
13286	3841	13	tablespoons	tablespoon	NNS
13286	3841	14	Crisco	Crisco	NNP
13286	3841	15	and	and	CC
13286	3841	16	add	add	VB
13286	3841	17	them	-PRON-	PRP
13286	3841	18	to	to	IN
13286	3841	19	boiled	boil	VBN
13286	3841	20	vinegar	vinegar	NN
13286	3841	21	.	.	.
13286	3842	1	Stir	stir	VB
13286	3842	2	over	over	IN
13286	3842	3	fire	fire	NN
13286	3842	4	till	till	IN
13286	3842	5	boiling	boil	VBG
13286	3842	6	,	,	,
13286	3842	7	add	add	VB
13286	3842	8	1	1	CD
13286	3842	9	teaspoon	teaspoon	NN
13286	3842	10	salt	salt	NN
13286	3842	11	and	and	CC
13286	3842	12	1/4	1/4	CD
13286	3842	13	teaspoon	teaspoon	NN
13286	3842	14	pepper	pepper	NN
13286	3842	15	,	,	,
13286	3842	16	pour	pour	VBP
13286	3842	17	over	over	IN
13286	3842	18	cabbage	cabbage	NN
13286	3842	19	,	,	,
13286	3842	20	and	and	CC
13286	3842	21	it	-PRON-	PRP
13286	3842	22	is	be	VBZ
13286	3842	23	ready	ready	JJ
13286	3842	24	to	to	TO
13286	3842	25	serve	serve	VB
13286	3842	26	when	when	WRB
13286	3842	27	very	very	RB
13286	3842	28	cold	cold	JJ
13286	3842	29	.	.	.
13286	3843	1	September	September	NNP
13286	3843	2	25	25	CD
13286	3843	3	_	_	NNP
13286	3843	4	Broiled	broil	VBN
13286	3843	5	Butterfish	butterfish	JJ
13286	3843	6	German	german	JJ
13286	3843	7	Fried	Fried	NNP
13286	3843	8	Potatoes	Potatoes	NNPS
13286	3843	9	Cucumber	Cucumber	NNP
13286	3843	10	Salad	Salad	NNP
13286	3843	11	Cheese	Cheese	NNP
13286	3843	12	Balls	Balls	NNPS
13286	3843	13	*	*	NFP
13286	3843	14	Bread	bread	NN
13286	3843	15	Pudding	pudde	VBG
13286	3843	16	with	with	IN
13286	3843	17	Cherries	Cherries	NNPS
13286	3843	18	Coffee	Coffee	NNP
13286	3843	19	_	_	NNP
13286	3843	20	_	_	NNP
13286	3843	21	*	*	NFP
13286	3843	22	Bread	Bread	NNP
13286	3843	23	Pudding	Pudding	NNP
13286	3843	24	with	with	IN
13286	3843	25	Cherries_--Soak	cherries_--soak	NN
13286	3843	26	1/2	1/2	CD
13286	3843	27	pound	pound	NN
13286	3843	28	bread	bread	NN
13286	3843	29	in	in	IN
13286	3843	30	cold	cold	JJ
13286	3843	31	water	water	NN
13286	3843	32	till	till	IN
13286	3843	33	soft	soft	JJ
13286	3843	34	.	.	.
13286	3844	1	Press	press	VB
13286	3844	2	out	out	RP
13286	3844	3	water	water	NN
13286	3844	4	and	and	CC
13286	3844	5	beat	beat	VBD
13286	3844	6	out	out	RP
13286	3844	7	any	any	DT
13286	3844	8	lumps	lump	NNS
13286	3844	9	with	with	IN
13286	3844	10	fork	fork	NN
13286	3844	11	.	.	.
13286	3845	1	Add	add	NN
13286	3845	2	2	2	CD
13286	3845	3	tablespoons	tablespoon	NNS
13286	3845	4	Crisco	Crisco	NNP
13286	3845	5	,	,	,
13286	3845	6	2	2	CD
13286	3845	7	tablespoons	tablespoon	NNS
13286	3845	8	sugar	sugar	NN
13286	3845	9	,	,	,
13286	3845	10	1/2	1/2	CD
13286	3845	11	teaspoon	teaspoon	NN
13286	3845	12	vanilla	vanilla	NN
13286	3845	13	extract	extract	NN
13286	3845	14	,	,	,
13286	3845	15	and	and	CC
13286	3845	16	1/4	1/4	CD
13286	3845	17	pound	pound	NN
13286	3845	18	glace	glace	NN
13286	3845	19	cherries	cherry	NNS
13286	3845	20	and	and	CC
13286	3845	21	1	1	CD
13286	3845	22	teaspoon	teaspoon	NN
13286	3845	23	baking	baking	NN
13286	3845	24	powder	powder	NN
13286	3845	25	.	.	.
13286	3846	1	Mix	mix	VB
13286	3846	2	well	well	RB
13286	3846	3	,	,	,
13286	3846	4	and	and	CC
13286	3846	5	add	add	VB
13286	3846	6	1	1	CD
13286	3846	7	well	well	RB
13286	3846	8	-	-	HYPH
13286	3846	9	beaten	beat	VBN
13286	3846	10	egg	egg	NN
13286	3846	11	and	and	CC
13286	3846	12	3	3	CD
13286	3846	13	tablespoons	tablespoon	NNS
13286	3846	14	milk	milk	NN
13286	3846	15	.	.	.
13286	3847	1	Put	put	VB
13286	3847	2	into	into	IN
13286	3847	3	Criscoed	Criscoed	NNP
13286	3847	4	basin	basin	NN
13286	3847	5	and	and	CC
13286	3847	6	cover	cover	VB
13286	3847	7	with	with	IN
13286	3847	8	Criscoed	Criscoed	NNP
13286	3847	9	paper	paper	NN
13286	3847	10	,	,	,
13286	3847	11	and	and	CC
13286	3847	12	steam	steam	NN
13286	3847	13	for	for	IN
13286	3847	14	1	1	CD
13286	3847	15	-	-	SYM
13286	3847	16	1/2	1/2	CD
13286	3847	17	hours	hour	NNS
13286	3847	18	.	.	.
13286	3848	1	September	September	NNP
13286	3848	2	26	26	CD
13286	3848	3	_	_	NNP
13286	3848	4	Veal	Veal	NNP
13286	3848	5	Cutlets	Cutlets	NNPS
13286	3848	6	Sliced	Sliced	NNP
13286	3848	7	Lemon	Lemon	NNP
13286	3848	8	Baked	Baked	NNP
13286	3848	9	Cucumbers	Cucumbers	NNPS
13286	3848	10	Lyonnaise	Lyonnaise	NNP
13286	3848	11	Potatoes	Potatoes	NNP
13286	3848	12	Red	Red	NNP
13286	3848	13	Pepper	pepper	NN
13286	3848	14	Salad	Salad	NNP
13286	3848	15	*	*	NFP
13286	3848	16	Amber	Amber	NNP
13286	3848	17	Pudding	Pudding	NNP
13286	3848	18	Coffee	Coffee	NNP
13286	3848	19	_	_	NNP
13286	3848	20	_	_	NNP
13286	3848	21	*	*	NFP
13286	3848	22	Amber	Amber	NNP
13286	3848	23	Pudding_--Peel	pudding_--peel	NN
13286	3848	24	,	,	,
13286	3848	25	core	core	NN
13286	3848	26	,	,	,
13286	3848	27	and	and	CC
13286	3848	28	quarter	quarter	NN
13286	3848	29	8	8	CD
13286	3848	30	apples	apple	NNS
13286	3848	31	.	.	.
13286	3849	1	Put	put	VB
13286	3849	2	3	3	CD
13286	3849	3	tablespoons	tablespoon	NNS
13286	3849	4	Crisco	Crisco	NNP
13286	3849	5	in	in	IN
13286	3849	6	a	a	DT
13286	3849	7	pan	pan	NN
13286	3849	8	,	,	,
13286	3849	9	when	when	WRB
13286	3849	10	warm	warm	JJ
13286	3849	11	add	add	NN
13286	3849	12	apples	apple	NNS
13286	3849	13	,	,	,
13286	3849	14	3	3	CD
13286	3849	15	tablespoons	tablespoon	NNS
13286	3849	16	sugar	sugar	NN
13286	3849	17	,	,	,
13286	3849	18	grated	grate	VBD
13286	3849	19	rind	rind	NN
13286	3849	20	1	1	CD
13286	3849	21	lemon	lemon	NN
13286	3849	22	,	,	,
13286	3849	23	and	and	CC
13286	3849	24	stew	stew	NNP
13286	3849	25	slowly	slowly	RB
13286	3849	26	till	till	IN
13286	3849	27	soft	soft	JJ
13286	3849	28	,	,	,
13286	3849	29	then	then	RB
13286	3849	30	rub	rub	VB
13286	3849	31	through	through	RP
13286	3849	32	a	a	DT
13286	3849	33	sieve	sieve	NN
13286	3849	34	.	.	.
13286	3850	1	Add	add	VB
13286	3850	2	yolks	yolk	NNS
13286	3850	3	of	of	IN
13286	3850	4	3	3	CD
13286	3850	5	eggs	egg	NNS
13286	3850	6	,	,	,
13286	3850	7	and	and	CC
13286	3850	8	1/2	1/2	CD
13286	3850	9	teaspoon	teaspoon	NN
13286	3850	10	cinnamon	cinnamon	NN
13286	3850	11	.	.	.
13286	3851	1	Roll	roll	VB
13286	3851	2	out	out	RP
13286	3851	3	Crisco	Crisco	NNP
13286	3851	4	pastry	pastry	NN
13286	3851	5	thinly	thinly	RB
13286	3851	6	,	,	,
13286	3851	7	cut	cut	VBD
13286	3851	8	off	off	RP
13286	3851	9	a	a	DT
13286	3851	10	strip	strip	NN
13286	3851	11	and	and	CC
13286	3851	12	press	press	VB
13286	3851	13	it	-PRON-	PRP
13286	3851	14	on	on	RP
13286	3851	15	to	to	IN
13286	3851	16	the	the	DT
13286	3851	17	edge	edge	NN
13286	3851	18	of	of	IN
13286	3851	19	a	a	DT
13286	3851	20	wet	wet	JJ
13286	3851	21	pudding	pudding	NN
13286	3851	22	dish	dish	NN
13286	3851	23	.	.	.
13286	3852	1	Put	put	VB
13286	3852	2	apple	apple	NN
13286	3852	3	mixture	mixture	NN
13286	3852	4	into	into	IN
13286	3852	5	dish	dish	NN
13286	3852	6	and	and	CC
13286	3852	7	bake	bake	NN
13286	3852	8	for	for	IN
13286	3852	9	30	30	CD
13286	3852	10	minutes	minute	NNS
13286	3852	11	in	in	IN
13286	3852	12	a	a	DT
13286	3852	13	hot	hot	JJ
13286	3852	14	oven	oven	NN
13286	3852	15	.	.	.
13286	3853	1	Beat	beat	VB
13286	3853	2	up	up	RP
13286	3853	3	whites	white	NNS
13286	3853	4	of	of	IN
13286	3853	5	eggs	egg	NNS
13286	3853	6	with	with	IN
13286	3853	7	1/2	1/2	CD
13286	3853	8	teaspoon	teaspoon	NN
13286	3853	9	salt	salt	NN
13286	3853	10	,	,	,
13286	3853	11	to	to	IN
13286	3853	12	stiff	stiff	JJ
13286	3853	13	froth	froth	NN
13286	3853	14	,	,	,
13286	3853	15	add	add	VB
13286	3853	16	2	2	CD
13286	3853	17	teaspoons	teaspoon	NNS
13286	3853	18	sugar	sugar	NN
13286	3853	19	and	and	CC
13286	3853	20	2	2	CD
13286	3853	21	drops	drop	VBZ
13286	3853	22	vanilla	vanilla	NN
13286	3853	23	.	.	.
13286	3854	1	Heap	heap	VB
13286	3854	2	this	this	DT
13286	3854	3	meringue	meringue	NN
13286	3854	4	all	all	RB
13286	3854	5	over	over	IN
13286	3854	6	apple	apple	NN
13286	3854	7	mixture	mixture	NN
13286	3854	8	.	.	.
13286	3855	1	Dust	dust	NN
13286	3855	2	with	with	IN
13286	3855	3	sugar	sugar	NN
13286	3855	4	and	and	CC
13286	3855	5	place	place	NN
13286	3855	6	here	here	RB
13286	3855	7	and	and	CC
13286	3855	8	there	there	RB
13286	3855	9	a	a	DT
13286	3855	10	glace	glace	NN
13286	3855	11	cherry	cherry	NN
13286	3855	12	.	.	.
13286	3856	1	Replace	replace	VB
13286	3856	2	in	in	IN
13286	3856	3	oven	oven	NNP
13286	3856	4	to	to	TO
13286	3856	5	brown	brown	VB
13286	3856	6	slightly	slightly	RB
13286	3856	7	.	.	.
13286	3857	1	September	September	NNP
13286	3857	2	27	27	CD
13286	3857	3	_	_	NNP
13286	3857	4	Pot	Pot	NNP
13286	3857	5	Roast	Roast	NNP
13286	3857	6	of	of	IN
13286	3857	7	Beef	Beef	NNP
13286	3857	8	,	,	,
13286	3857	9	Gravy	Gravy	NNP
13286	3857	10	Parsnips	Parsnips	NNP
13286	3857	11	Boiled	Boiled	NNP
13286	3857	12	Potatoes	Potatoes	NNPS
13286	3857	13	Stuffed	Stuffed	NNP
13286	3857	14	Cucumber	Cucumber	NNP
13286	3857	15	Salad	Salad	NNP
13286	3857	16	*	*	NFP
13286	3857	17	Conservative	Conservative	NNP
13286	3857	18	Pudding	Pudding	NNP
13286	3857	19	Coffee	Coffee	NNP
13286	3857	20	_	_	NNP
13286	3857	21	_	_	NNP
13286	3857	22	*	*	NFP
13286	3857	23	Conservative	Conservative	NNP
13286	3857	24	Pudding_--The	Pudding_--The	NNP
13286	3857	25	weight	weight	NN
13286	3857	26	of	of	IN
13286	3857	27	3	3	CD
13286	3857	28	eggs	egg	NNS
13286	3857	29	in	in	IN
13286	3857	30	Crisco	Crisco	NNP
13286	3857	31	,	,	,
13286	3857	32	sugar	sugar	NN
13286	3857	33	,	,	,
13286	3857	34	and	and	CC
13286	3857	35	flour	flour	NN
13286	3857	36	.	.	.
13286	3858	1	Beat	beat	VB
13286	3858	2	Crisco	Crisco	NNP
13286	3858	3	and	and	CC
13286	3858	4	sugar	sugar	NN
13286	3858	5	to	to	IN
13286	3858	6	a	a	DT
13286	3858	7	cream	cream	NN
13286	3858	8	,	,	,
13286	3858	9	add	add	VB
13286	3858	10	flour	flour	NN
13286	3858	11	,	,	,
13286	3858	12	1	1	CD
13286	3858	13	teaspoon	teaspoon	NN
13286	3858	14	baking	baking	NN
13286	3858	15	powder	powder	NN
13286	3858	16	,	,	,
13286	3858	17	and	and	CC
13286	3858	18	mix	mix	VB
13286	3858	19	slowly	slowly	RB
13286	3858	20	with	with	IN
13286	3858	21	eggs	egg	NNS
13286	3858	22	.	.	.
13286	3859	1	Add	add	VB
13286	3859	2	1/2	1/2	CD
13286	3859	3	teaspoon	teaspoon	NN
13286	3859	4	vanilla	vanilla	NN
13286	3859	5	extract	extract	NN
13286	3859	6	and	and	CC
13286	3859	7	mix	mix	VB
13286	3859	8	all	all	RB
13286	3859	9	well	well	RB
13286	3859	10	.	.	.
13286	3860	1	Ornament	ornament	VB
13286	3860	2	a	a	DT
13286	3860	3	Criscoed	Criscoed	NNP
13286	3860	4	mold	mold	NN
13286	3860	5	with	with	IN
13286	3860	6	raisins	raisin	NNS
13286	3860	7	,	,	,
13286	3860	8	pour	pour	VBP
13286	3860	9	in	in	IN
13286	3860	10	mixture	mixture	NN
13286	3860	11	,	,	,
13286	3860	12	steam	steam	NN
13286	3860	13	2	2	CD
13286	3860	14	hours	hour	NNS
13286	3860	15	and	and	CC
13286	3860	16	serve	serve	VB
13286	3860	17	hot	hot	JJ
13286	3860	18	with	with	IN
13286	3860	19	milk	milk	NN
13286	3860	20	.	.	.
13286	3861	1	September	September	NNP
13286	3861	2	28	28	CD
13286	3861	3	_	_	NNP
13286	3861	4	Pea	Pea	NNP
13286	3861	5	Soup	Soup	NNP
13286	3861	6	Boiled	Boiled	NNP
13286	3861	7	Tripe	Tripe	NNP
13286	3861	8	,	,	,
13286	3861	9	Cream	Cream	NNP
13286	3861	10	Sauce	Sauce	NNP
13286	3861	11	Stewed	stew	VBD
13286	3861	12	Celery	celery	NN
13286	3861	13	Mashed	Mashed	NNP
13286	3861	14	Potatoes	Potatoes	NNPS
13286	3861	15	Beet	Beet	NNP
13286	3861	16	Salad	Salad	NNP
13286	3861	17	Meringues	meringue	NNS
13286	3861	18	with	with	IN
13286	3861	19	Sliced	Sliced	NNP
13286	3861	20	Peaches	Peaches	NNP
13286	3861	21	*	*	NFP
13286	3861	22	Almond	Almond	NNP
13286	3861	23	Fingers	Fingers	NNPS
13286	3861	24	Coffee	Coffee	NNP
13286	3861	25	_	_	NNP
13286	3861	26	_	_	NNP
13286	3861	27	*	*	NFP
13286	3861	28	Almond	Almond	NNP
13286	3861	29	Fingers_--2	fingers_--2	NN
13286	3861	30	cups	cup	NNS
13286	3861	31	flour	flour	NN
13286	3861	32	,	,	,
13286	3861	33	1/2	1/2	CD
13286	3861	34	cup	cup	NN
13286	3861	35	Crisco	Crisco	NNP
13286	3861	36	,	,	,
13286	3861	37	1	1	CD
13286	3861	38	egg	egg	NN
13286	3861	39	,	,	,
13286	3861	40	2	2	CD
13286	3861	41	tablespoons	tablespoon	NNS
13286	3861	42	sugar	sugar	NN
13286	3861	43	,	,	,
13286	3861	44	and	and	CC
13286	3861	45	1/2	1/2	CD
13286	3861	46	teaspoon	teaspoon	NN
13286	3861	47	baking	baking	NN
13286	3861	48	powder	powder	NN
13286	3861	49	.	.	.
13286	3862	1	Rub	Rub	NNP
13286	3862	2	Crisco	Crisco	NNP
13286	3862	3	into	into	IN
13286	3862	4	flour	flour	NN
13286	3862	5	,	,	,
13286	3862	6	add	add	VB
13286	3862	7	sugar	sugar	NN
13286	3862	8	and	and	CC
13286	3862	9	baking	baking	NN
13286	3862	10	powder	powder	NN
13286	3862	11	.	.	.
13286	3863	1	Make	make	VB
13286	3863	2	into	into	IN
13286	3863	3	stiff	stiff	JJ
13286	3863	4	paste	paste	NN
13286	3863	5	with	with	IN
13286	3863	6	egg	egg	NN
13286	3863	7	.	.	.
13286	3864	1	Roll	roll	VB
13286	3864	2	out	out	RP
13286	3864	3	and	and	CC
13286	3864	4	cut	cut	VBN
13286	3864	5	into	into	IN
13286	3864	6	fingers	finger	NNS
13286	3864	7	.	.	.
13286	3865	1	Chop	chop	NN
13286	3865	2	1	1	CD
13286	3865	3	cup	cup	NN
13286	3865	4	almonds	almond	NNS
13286	3865	5	and	and	CC
13286	3865	6	mix	mix	VB
13286	3865	7	with	with	IN
13286	3865	8	1/2	1/2	CD
13286	3865	9	cup	cup	NN
13286	3865	10	sifted	sift	VBN
13286	3865	11	sugar	sugar	NN
13286	3865	12	,	,	,
13286	3865	13	and	and	CC
13286	3865	14	white	white	JJ
13286	3865	15	of	of	IN
13286	3865	16	1	1	CD
13286	3865	17	egg	egg	NN
13286	3865	18	.	.	.
13286	3866	1	Spread	Spread	VBN
13286	3866	2	on	on	IN
13286	3866	3	fingers	finger	NNS
13286	3866	4	and	and	CC
13286	3866	5	bake	bake	VB
13286	3866	6	quickly	quickly	RB
13286	3866	7	a	a	DT
13286	3866	8	light	light	JJ
13286	3866	9	brown	brown	JJ
13286	3866	10	color	color	NN
13286	3866	11	.	.	.
13286	3867	1	September	September	NNP
13286	3867	2	29	29	CD
13286	3867	3	_	_	NNP
13286	3867	4	*	*	NFP
13286	3867	5	Pilau	Pilau	NNP
13286	3867	6	of	of	IN
13286	3867	7	Fowl	Fowl	NNP
13286	3867	8	Glazed	Glazed	NNP
13286	3867	9	Carrots	Carrots	NNP
13286	3867	10	Potatoes	Potatoes	NNPS
13286	3867	11	au	au	VBP
13286	3867	12	Gratin	Gratin	NNP
13286	3867	13	Lettuce	Lettuce	NNP
13286	3867	14	and	and	CC
13286	3867	15	Nasturtium	Nasturtium	NNP
13286	3867	16	Salad	Salad	NNP
13286	3867	17	Vanilla	Vanilla	NNP
13286	3867	18	Eclairs	Eclairs	NNP
13286	3867	19	Coffee	Coffee	NNP
13286	3867	20	_	_	NNP
13286	3867	21	_	_	NNP
13286	3867	22	*	*	NFP
13286	3867	23	Pilau	Pilau	NNP
13286	3867	24	of	of	IN
13286	3867	25	Fowl_--Truss	Fowl_--Truss	NNP
13286	3867	26	fowl	fowl	NN
13286	3867	27	for	for	IN
13286	3867	28	boiling	boiling	NN
13286	3867	29	,	,	,
13286	3867	30	place	place	NN
13286	3867	31	in	in	IN
13286	3867	32	pan	pan	NN
13286	3867	33	with	with	IN
13286	3867	34	3	3	CD
13286	3867	35	cups	cup	NNS
13286	3867	36	stock	stock	NN
13286	3867	37	or	or	CC
13286	3867	38	water	water	NN
13286	3867	39	and	and	CC
13286	3867	40	simmer	simmer	NN
13286	3867	41	30	30	CD
13286	3867	42	minutes	minute	NNS
13286	3867	43	.	.	.
13286	3868	1	Wash	wash	VB
13286	3868	2	and	and	CC
13286	3868	3	dry	dry	JJ
13286	3868	4	1	1	CD
13286	3868	5	cup	cup	NN
13286	3868	6	rice	rice	NN
13286	3868	7	.	.	.
13286	3869	1	Melt	melt	NN
13286	3869	2	2	2	CD
13286	3869	3	tablespoons	tablespoon	NNS
13286	3869	4	Crisco	Crisco	NNP
13286	3869	5	and	and	CC
13286	3869	6	fry	fry	NNP
13286	3869	7	1	1	CD
13286	3869	8	chopped	chop	VBD
13286	3869	9	onion	onion	NN
13286	3869	10	to	to	IN
13286	3869	11	golden	golden	NNP
13286	3869	12	brown	brown	NNP
13286	3869	13	in	in	IN
13286	3869	14	it	-PRON-	PRP
13286	3869	15	;	;	:
13286	3869	16	remove	remove	VB
13286	3869	17	onion	onion	NN
13286	3869	18	to	to	TO
13286	3869	19	plate	plate	VB
13286	3869	20	,	,	,
13286	3869	21	add	add	VB
13286	3869	22	2	2	CD
13286	3869	23	extra	extra	JJ
13286	3869	24	tablespoons	tablespoon	NNS
13286	3869	25	Crisco	Crisco	NNP
13286	3869	26	and	and	CC
13286	3869	27	fry	fry	NNP
13286	3869	28	rice	rice	NN
13286	3869	29	and	and	CC
13286	3869	30	1/4	1/4	CD
13286	3869	31	cup	cup	NN
13286	3869	32	blanched	blanch	VBD
13286	3869	33	almonds	almond	NNS
13286	3869	34	till	till	IN
13286	3869	35	yellow	yellow	NN
13286	3869	36	,	,	,
13286	3869	37	add	add	VB
13286	3869	38	onion	onion	NN
13286	3869	39	,	,	,
13286	3869	40	2	2	CD
13286	3869	41	tablespoons	tablespoon	NNS
13286	3869	42	seeded	seed	VBD
13286	3869	43	raisins	raisin	NNS
13286	3869	44	,	,	,
13286	3869	45	with	with	IN
13286	3869	46	salt	salt	NN
13286	3869	47	and	and	CC
13286	3869	48	paprika	paprika	NNP
13286	3869	49	to	to	TO
13286	3869	50	taste	taste	VB
13286	3869	51	.	.	.
13286	3870	1	Tie	tie	NN
13286	3870	2	in	in	IN
13286	3870	3	piece	piece	NN
13286	3870	4	of	of	IN
13286	3870	5	muslin	muslin	NNP
13286	3870	6	3	3	CD
13286	3870	7	cloves	clove	NNS
13286	3870	8	,	,	,
13286	3870	9	6	6	CD
13286	3870	10	whole	whole	JJ
13286	3870	11	white	white	JJ
13286	3870	12	peppers	pepper	NNS
13286	3870	13	,	,	,
13286	3870	14	1	1	CD
13286	3870	15	bay	bay	NN
13286	3870	16	leaf	leaf	NN
13286	3870	17	,	,	,
13286	3870	18	and	and	CC
13286	3870	19	1	1	CD
13286	3870	20	inch	inch	NN
13286	3870	21	cinnamon	cinnamon	NN
13286	3870	22	stick	stick	NN
13286	3870	23	and	and	CC
13286	3870	24	add	add	VB
13286	3870	25	them	-PRON-	PRP
13286	3870	26	.	.	.
13286	3871	1	Make	make	VB
13286	3871	2	hole	hole	NN
13286	3871	3	in	in	IN
13286	3871	4	center	center	NN
13286	3871	5	of	of	IN
13286	3871	6	rice	rice	NN
13286	3871	7	,	,	,
13286	3871	8	lay	lie	VBD
13286	3871	9	fowl	fowl	NN
13286	3871	10	in	in	IN
13286	3871	11	it	-PRON-	PRP
13286	3871	12	,	,	,
13286	3871	13	pour	pour	VBP
13286	3871	14	in	in	IN
13286	3871	15	1	1	CD
13286	3871	16	cup	cup	NN
13286	3871	17	of	of	IN
13286	3871	18	the	the	DT
13286	3871	19	stock	stock	NN
13286	3871	20	,	,	,
13286	3871	21	let	let	VBD
13286	3871	22	simmer	simmer	NN
13286	3871	23	until	until	IN
13286	3871	24	fowl	fowl	NN
13286	3871	25	and	and	CC
13286	3871	26	rice	rice	NN
13286	3871	27	are	be	VBP
13286	3871	28	cooked	cook	VBN
13286	3871	29	,	,	,
13286	3871	30	adding	add	VBG
13286	3871	31	more	more	JJR
13286	3871	32	stock	stock	NN
13286	3871	33	as	as	IN
13286	3871	34	rice	rice	NN
13286	3871	35	swells	swell	NNS
13286	3871	36	.	.	.
13286	3872	1	Turn	turn	VB
13286	3872	2	fowl	fowl	NN
13286	3872	3	over	over	RB
13286	3872	4	during	during	IN
13286	3872	5	cooking	cooking	NN
13286	3872	6	.	.	.
13286	3873	1	Serve	serve	VB
13286	3873	2	fowl	fowl	NN
13286	3873	3	with	with	IN
13286	3873	4	rice	rice	NN
13286	3873	5	around	around	IN
13286	3873	6	it	-PRON-	PRP
13286	3873	7	.	.	.
13286	3874	1	September	September	NNP
13286	3874	2	30	30	CD
13286	3874	3	_	_	NNP
13286	3874	4	Raw	Raw	NNP
13286	3874	5	Oysters	Oysters	NNPS
13286	3874	6	Steamed	Steamed	NNP
13286	3874	7	Fish	Fish	NNP
13286	3874	8	,	,	,
13286	3874	9	Lemon	Lemon	NNP
13286	3874	10	Sauce	Sauce	NNP
13286	3874	11	Potatoes	potato	NNS
13286	3874	12	Stuffed	Stuffed	NNP
13286	3874	13	Tomatoes	Tomatoes	NNP
13286	3874	14	Radish	Radish	NNP
13286	3874	15	and	and	CC
13286	3874	16	Lettuce	Lettuce	NNP
13286	3874	17	Salad	Salad	NNP
13286	3874	18	*	*	NFP
13286	3874	19	Hot	Hot	NNP
13286	3874	20	Cheese	cheese	NN
13286	3874	21	Sandwiches	sandwich	VBZ
13286	3874	22	Vanilla	Vanilla	NNP
13286	3874	23	Cream	Cream	NNP
13286	3874	24	Puffs	Puffs	NNPS
13286	3874	25	Coffee	Coffee	NNP
13286	3874	26	_	_	NNP
13286	3874	27	_	_	NNP
13286	3874	28	*	*	NFP
13286	3874	29	Hot	Hot	NNP
13286	3874	30	Cheese	Cheese	NNP
13286	3874	31	Sandwiches_--Melt	Sandwiches_--Melt	VBZ
13286	3874	32	1/4	1/4	CD
13286	3874	33	pound	pound	NN
13286	3874	34	cheese	cheese	NN
13286	3874	35	with	with	IN
13286	3874	36	3	3	CD
13286	3874	37	tablespoons	tablespoon	NNS
13286	3874	38	Crisco	Crisco	NNP
13286	3874	39	,	,	,
13286	3874	40	1/2	1/2	CD
13286	3874	41	teaspoon	teaspoon	NN
13286	3874	42	salt	salt	NN
13286	3874	43	,	,	,
13286	3874	44	few	few	JJ
13286	3874	45	grains	grain	NNS
13286	3874	46	red	red	JJ
13286	3874	47	pepper	pepper	NN
13286	3874	48	,	,	,
13286	3874	49	and	and	CC
13286	3874	50	1	1	CD
13286	3874	51	teaspoon	teaspoon	NN
13286	3874	52	mustard	mustard	NN
13286	3874	53	;	;	,
13286	3874	54	moisten	moisten	VB
13286	3874	55	with	with	IN
13286	3874	56	a	a	DT
13286	3874	57	little	little	JJ
13286	3874	58	vinegar	vinegar	NN
13286	3874	59	and	and	CC
13286	3874	60	spread	spread	VBD
13286	3874	61	between	between	IN
13286	3874	62	thin	thin	JJ
13286	3874	63	slices	slice	NNS
13286	3874	64	of	of	IN
13286	3874	65	white	white	JJ
13286	3874	66	bread	bread	NN
13286	3874	67	.	.	.
13286	3875	1	Cut	cut	VB
13286	3875	2	into	into	IN
13286	3875	3	neat	neat	JJ
13286	3875	4	rounds	round	NNS
13286	3875	5	.	.	.
13286	3876	1	October	October	NNP
13286	3876	2	1	1	CD
13286	3876	3	_	_	NNP
13286	3876	4	Veal	Veal	NNP
13286	3876	5	Cutlets	Cutlets	NNP
13286	3876	6	Rice	Rice	NNP
13286	3876	7	Croquettes	Croquettes	NNP
13286	3876	8	Lima	Lima	NNP
13286	3876	9	Beans	Beans	NNPS
13286	3876	10	Cabbage	Cabbage	NNP
13286	3876	11	and	and	CC
13286	3876	12	Apple	Apple	NNP
13286	3876	13	Salad	Salad	NNP
13286	3876	14	*	*	NFP
13286	3876	15	Nut	Nut	NNP
13286	3876	16	Pudding	Pudding	NNP
13286	3876	17	Coffee	Coffee	NNP
13286	3876	18	_	_	NNP
13286	3876	19	_	_	NNP
13286	3876	20	*	*	NFP
13286	3876	21	Nut	Nut	NNP
13286	3876	22	Pudding_--1	Pudding_--1	NNP
13286	3876	23	cup	cup	VB
13286	3876	24	soft	soft	JJ
13286	3876	25	breadcrumbs	breadcrumb	NNS
13286	3876	26	,	,	,
13286	3876	27	2	2	CD
13286	3876	28	cups	cup	NNS
13286	3876	29	scalded	scald	VBD
13286	3876	30	milk	milk	NN
13286	3876	31	,	,	,
13286	3876	32	1	1	CD
13286	3876	33	tablespoon	tablespoon	NN
13286	3876	34	Crisco	Crisco	NNP
13286	3876	35	,	,	,
13286	3876	36	1	1	CD
13286	3876	37	cup	cup	NN
13286	3876	38	chopped	chop	VBD
13286	3876	39	nuts	nut	NNS
13286	3876	40	,	,	,
13286	3876	41	1/2	1/2	CD
13286	3876	42	teaspoon	teaspoon	NN
13286	3876	43	salt	salt	NN
13286	3876	44	,	,	,
13286	3876	45	2	2	CD
13286	3876	46	egg	egg	NN
13286	3876	47	yolks	yolk	NNS
13286	3876	48	,	,	,
13286	3876	49	3/4	3/4	CD
13286	3876	50	cup	cup	NN
13286	3876	51	sugar	sugar	NN
13286	3876	52	,	,	,
13286	3876	53	juice	juice	NN
13286	3876	54	and	and	CC
13286	3876	55	grated	grate	VBN
13286	3876	56	rind	rind	NN
13286	3876	57	of	of	IN
13286	3876	58	1	1	CD
13286	3876	59	lemon	lemon	NN
13286	3876	60	,	,	,
13286	3876	61	2	2	CD
13286	3876	62	egg	egg	NN
13286	3876	63	whites	white	NNS
13286	3876	64	beaten	beat	VBN
13286	3876	65	until	until	IN
13286	3876	66	stiff	stiff	JJ
13286	3876	67	,	,	,
13286	3876	68	and	and	CC
13286	3876	69	2	2	CD
13286	3876	70	squares	square	NNS
13286	3876	71	chocolate	chocolate	NN
13286	3876	72	,	,	,
13286	3876	73	melted	melt	VBN
13286	3876	74	.	.	.
13286	3877	1	Mix	mix	NN
13286	3877	2	breadcrumbs	breadcrumb	NNS
13286	3877	3	,	,	,
13286	3877	4	milk	milk	NN
13286	3877	5	,	,	,
13286	3877	6	Crisco	Crisco	NNP
13286	3877	7	,	,	,
13286	3877	8	nuts	nut	NNS
13286	3877	9	,	,	,
13286	3877	10	salt	salt	NN
13286	3877	11	,	,	,
13286	3877	12	egg	egg	NN
13286	3877	13	yolks	yolk	NNS
13286	3877	14	,	,	,
13286	3877	15	sugar	sugar	NN
13286	3877	16	,	,	,
13286	3877	17	chocolate	chocolate	NN
13286	3877	18	,	,	,
13286	3877	19	juice	juice	NN
13286	3877	20	and	and	CC
13286	3877	21	rind	rind	NN
13286	3877	22	of	of	IN
13286	3877	23	lemon	lemon	NN
13286	3877	24	.	.	.
13286	3878	1	When	when	WRB
13286	3878	2	well	well	RB
13286	3878	3	blended	blended	JJ
13286	3878	4	,	,	,
13286	3878	5	cut	cut	VB
13286	3878	6	and	and	CC
13286	3878	7	fold	fold	VB
13286	3878	8	in	in	RP
13286	3878	9	whites	white	NNS
13286	3878	10	of	of	IN
13286	3878	11	eggs	egg	NNS
13286	3878	12	;	;	:
13286	3878	13	pour	pour	VB
13286	3878	14	into	into	IN
13286	3878	15	Criscoed	Criscoed	NNP
13286	3878	16	individual	individual	JJ
13286	3878	17	molds	mold	NNS
13286	3878	18	,	,	,
13286	3878	19	and	and	CC
13286	3878	20	bake	bake	VB
13286	3878	21	20	20	CD
13286	3878	22	to	to	TO
13286	3878	23	30	30	CD
13286	3878	24	minutes	minute	NNS
13286	3878	25	.	.	.
13286	3879	1	Serve	serve	VB
13286	3879	2	hot	hot	JJ
13286	3879	3	with	with	IN
13286	3879	4	cream	cream	NN
13286	3879	5	.	.	.
13286	3880	1	Vegetarian	Vegetarian	NNP
13286	3880	2	October	October	NNP
13286	3880	3	2	2	CD
13286	3880	4	_	_	NNP
13286	3880	5	Tomato	Tomato	NNP
13286	3880	6	Bisque	Bisque	NNP
13286	3880	7	Crackers	Crackers	NNPS
13286	3880	8	Baked	bake	VBD
13286	3880	9	Sweet	Sweet	NNP
13286	3880	10	Potatoes	potato	NNS
13286	3880	11	Baked	bake	VBD
13286	3880	12	Beans	Beans	NNPS
13286	3880	13	Corn	Corn	NNP
13286	3880	14	Fritters	Fritters	NNPS
13286	3880	15	Lettuce	lettuce	NN
13286	3880	16	,	,	,
13286	3880	17	French	French	NNP
13286	3880	18	Dressing	dressing	NN
13286	3880	19	*	*	NFP
13286	3880	20	Orange	Orange	NNP
13286	3880	21	Pie	Pie	NNP
13286	3880	22	Coffee	Coffee	NNP
13286	3880	23	_	_	NNP
13286	3880	24	_	_	NNP
13286	3880	25	*	*	NFP
13286	3880	26	Orange	Orange	NNP
13286	3880	27	Pie_--Line	Pie_--Line	NNP
13286	3880	28	pie	pie	NN
13286	3880	29	tin	tin	NN
13286	3880	30	with	with	IN
13286	3880	31	Crisco	Crisco	NNP
13286	3880	32	pastry	pastry	NN
13286	3880	33	.	.	.
13286	3881	1	Beat	beat	NN
13286	3881	2	yolks	yolk	NNS
13286	3881	3	of	of	IN
13286	3881	4	3	3	CD
13286	3881	5	eggs	egg	NNS
13286	3881	6	with	with	IN
13286	3881	7	1	1	CD
13286	3881	8	cup	cup	NN
13286	3881	9	sugar	sugar	NN
13286	3881	10	till	till	IN
13286	3881	11	light	light	NN
13286	3881	12	;	;	:
13286	3881	13	add	add	VB
13286	3881	14	1	1	CD
13286	3881	15	tablespoon	tablespoon	NN
13286	3881	16	cornstarch	cornstarch	NN
13286	3881	17	,	,	,
13286	3881	18	2/3	2/3	CD
13286	3881	19	cup	cup	NN
13286	3881	20	milk	milk	NN
13286	3881	21	,	,	,
13286	3881	22	grated	grate	VBD
13286	3881	23	rind	rind	NN
13286	3881	24	and	and	CC
13286	3881	25	strained	strain	VBD
13286	3881	26	juice	juice	NN
13286	3881	27	of	of	IN
13286	3881	28	1	1	CD
13286	3881	29	orange	orange	NN
13286	3881	30	.	.	.
13286	3882	1	Place	place	NN
13286	3882	2	in	in	IN
13286	3882	3	double	double	JJ
13286	3882	4	boiler	boiler	NN
13286	3882	5	and	and	CC
13286	3882	6	stir	stir	VB
13286	3882	7	till	till	IN
13286	3882	8	it	-PRON-	PRP
13286	3882	9	thickens	thicken	VBZ
13286	3882	10	,	,	,
13286	3882	11	then	then	RB
13286	3882	12	pour	pour	VB
13286	3882	13	on	on	IN
13286	3882	14	to	to	IN
13286	3882	15	crust	crust	NN
13286	3882	16	and	and	CC
13286	3882	17	bake	bake	VB
13286	3882	18	30	30	CD
13286	3882	19	minutes	minute	NNS
13286	3882	20	.	.	.
13286	3883	1	Cover	cover	VB
13286	3883	2	top	top	NN
13286	3883	3	with	with	IN
13286	3883	4	meringue	meringue	NN
13286	3883	5	made	make	VBN
13286	3883	6	with	with	IN
13286	3883	7	whites	white	NNS
13286	3883	8	of	of	IN
13286	3883	9	eggs	egg	NNS
13286	3883	10	and	and	CC
13286	3883	11	sweetened	sweeten	VBN
13286	3883	12	with	with	IN
13286	3883	13	3	3	CD
13286	3883	14	tablespoons	tablespoon	NNS
13286	3883	15	sugar	sugar	NN
13286	3883	16	and	and	CC
13286	3883	17	flavored	flavor	VBD
13286	3883	18	with	with	IN
13286	3883	19	1	1	CD
13286	3883	20	teaspoon	teaspoon	NN
13286	3883	21	orange	orange	NN
13286	3883	22	extract	extract	NN
13286	3883	23	.	.	.
13286	3884	1	Place	place	NN
13286	3884	2	in	in	IN
13286	3884	3	oven	oven	NN
13286	3884	4	to	to	TO
13286	3884	5	brown	brown	VB
13286	3884	6	.	.	.
13286	3885	1	Vegetarian	Vegetarian	NNP
13286	3885	2	October	October	NNP
13286	3885	3	3	3	CD
13286	3885	4	_	_	NNP
13286	3885	5	Cream	Cream	NNP
13286	3885	6	of	of	IN
13286	3885	7	Lettuce	Lettuce	NNP
13286	3885	8	Soup	Soup	NNP
13286	3885	9	*	*	NFP
13286	3885	10	Vegetable	Vegetable	NNP
13286	3885	11	Souffle	Souffle	NNP
13286	3885	12	Baked	Baked	NNP
13286	3885	13	Potatoes	Potatoes	NNPS
13286	3885	14	Boiled	boil	VBD
13286	3885	15	Green	Green	NNP
13286	3885	16	Peppers	Peppers	NNPS
13286	3885	17	Stuffed	stuff	VBD
13286	3885	18	Egg	Egg	NNP
13286	3885	19	Salad	Salad	NNP
13286	3885	20	Apple	Apple	NNP
13286	3885	21	Tapioca	Tapioca	NNP
13286	3885	22	Coffee	Coffee	NNP
13286	3885	23	_	_	NNP
13286	3885	24	_	_	NNP
13286	3885	25	*	*	NFP
13286	3885	26	Vegetable	Vegetable	NNP
13286	3885	27	Souffle_--Blend	souffle_--blend	NN
13286	3885	28	3	3	CD
13286	3885	29	tablespoons	tablespoon	NNS
13286	3885	30	Crisco	Crisco	NNP
13286	3885	31	with	with	IN
13286	3885	32	2	2	CD
13286	3885	33	tablespoons	tablespoon	NNS
13286	3885	34	flour	flour	NN
13286	3885	35	,	,	,
13286	3885	36	add	add	VB
13286	3885	37	1	1	CD
13286	3885	38	cup	cup	NN
13286	3885	39	milk	milk	NN
13286	3885	40	,	,	,
13286	3885	41	stir	stir	VB
13286	3885	42	till	till	IN
13286	3885	43	boiling	boil	VBG
13286	3885	44	,	,	,
13286	3885	45	add	add	VB
13286	3885	46	1/2	1/2	CD
13286	3885	47	cup	cup	NN
13286	3885	48	grated	grate	VBN
13286	3885	49	cheese	cheese	NN
13286	3885	50	,	,	,
13286	3885	51	yolks	yolk	NNS
13286	3885	52	of	of	IN
13286	3885	53	2	2	CD
13286	3885	54	eggs	egg	NNS
13286	3885	55	,	,	,
13286	3885	56	2	2	CD
13286	3885	57	tablespoons	tablespoon	NNS
13286	3885	58	chopped	chop	VBD
13286	3885	59	parsley	parsley	NN
13286	3885	60	,	,	,
13286	3885	61	seasoning	seasoning	NN
13286	3885	62	of	of	IN
13286	3885	63	salt	salt	NN
13286	3885	64	,	,	,
13286	3885	65	pepper	pepper	NN
13286	3885	66	,	,	,
13286	3885	67	and	and	CC
13286	3885	68	red	red	JJ
13286	3885	69	pepper	pepper	NN
13286	3885	70	,	,	,
13286	3885	71	and	and	CC
13286	3885	72	cook	cook	NN
13286	3885	73	till	till	IN
13286	3885	74	it	-PRON-	PRP
13286	3885	75	thickens	thicken	VBZ
13286	3885	76	.	.	.
13286	3886	1	Remove	remove	VB
13286	3886	2	from	from	IN
13286	3886	3	fire	fire	NN
13286	3886	4	and	and	CC
13286	3886	5	fold	fold	VB
13286	3886	6	in	in	RB
13286	3886	7	stiffly	stiffly	NNP
13286	3886	8	beaten	beat	VBN
13286	3886	9	whites	white	NNS
13286	3886	10	of	of	IN
13286	3886	11	eggs	egg	NNS
13286	3886	12	.	.	.
13286	3887	1	Put	put	VB
13286	3887	2	some	some	DT
13286	3887	3	pieces	piece	NNS
13286	3887	4	of	of	IN
13286	3887	5	boiled	boil	VBN
13286	3887	6	cauliflower	cauliflower	NN
13286	3887	7	into	into	IN
13286	3887	8	Criscoed	Criscoed	NNP
13286	3887	9	mold	mold	NN
13286	3887	10	,	,	,
13286	3887	11	then	then	RB
13286	3887	12	slices	slice	NNS
13286	3887	13	of	of	IN
13286	3887	14	seasoned	seasoned	JJ
13286	3887	15	tomatoes	tomato	NNS
13286	3887	16	.	.	.
13286	3888	1	Pour	pour	VB
13286	3888	2	in	in	IN
13286	3888	3	mixture	mixture	NN
13286	3888	4	,	,	,
13286	3888	5	sprinkle	sprinkle	VB
13286	3888	6	on	on	IN
13286	3888	7	few	few	JJ
13286	3888	8	crumbs	crumb	NNS
13286	3888	9	and	and	CC
13286	3888	10	bake	bake	VBP
13286	3888	11	till	till	IN
13286	3888	12	firm	firm	NN
13286	3888	13	.	.	.
13286	3889	1	Garnish	garnish	VB
13286	3889	2	with	with	IN
13286	3889	3	watercress	watercress	NN
13286	3889	4	and	and	CC
13286	3889	5	serve	serve	VB
13286	3889	6	immediately	immediately	RB
13286	3889	7	.	.	.
13286	3890	1	Vegetarian	Vegetarian	NNP
13286	3890	2	October	October	NNP
13286	3890	3	4	4	CD
13286	3890	4	_	_	NNP
13286	3890	5	Almond	Almond	NNP
13286	3890	6	Soup	Soup	NNP
13286	3890	7	*	*	NFP
13286	3890	8	Nut	Nut	NNP
13286	3890	9	Loaf	Loaf	NNP
13286	3890	10	,	,	,
13286	3890	11	Cranberry	Cranberry	NNP
13286	3890	12	Jelly	Jelly	NNP
13286	3890	13	Lima	Lima	NNP
13286	3890	14	Beans	Beans	NNPS
13286	3890	15	Carameled	caramele	VBD
13286	3890	16	Sweet	Sweet	NNP
13286	3890	17	Potatoes	Potatoes	NNP
13286	3890	18	Onion	Onion	NNP
13286	3890	19	Souffle	Souffle	NNP
13286	3890	20	Butterscotch	Butterscotch	NNP
13286	3890	21	Pie	Pie	NNP
13286	3890	22	Orange	Orange	NNP
13286	3890	23	Ice	Ice	NNP
13286	3890	24	Coffee	Coffee	NNP
13286	3890	25	_	_	NNP
13286	3890	26	_	_	NNP
13286	3890	27	*	*	NFP
13286	3890	28	Nut	Nut	NNP
13286	3890	29	Loaf_--Mix	Loaf_--Mix	NNP
13286	3890	30	together	together	RB
13286	3890	31	1	1	CD
13286	3890	32	tablespoon	tablespoon	NN
13286	3890	33	Crisco	Crisco	NNP
13286	3890	34	,	,	,
13286	3890	35	1	1	CD
13286	3890	36	cup	cup	NN
13286	3890	37	chopped	chop	VBD
13286	3890	38	English	english	JJ
13286	3890	39	walnuts	walnut	NNS
13286	3890	40	and	and	CC
13286	3890	41	almonds	almond	NNS
13286	3890	42	,	,	,
13286	3890	43	1	1	CD
13286	3890	44	cup	cup	NN
13286	3890	45	crumbs	crumb	NNS
13286	3890	46	,	,	,
13286	3890	47	1/2	1/2	CD
13286	3890	48	teaspoon	teaspoon	NN
13286	3890	49	salt	salt	NN
13286	3890	50	,	,	,
13286	3890	51	dash	dash	NN
13286	3890	52	pepper	pepper	NN
13286	3890	53	,	,	,
13286	3890	54	1	1	CD
13286	3890	55	large	large	JJ
13286	3890	56	ground	ground	NN
13286	3890	57	onion	onion	NN
13286	3890	58	,	,	,
13286	3890	59	3	3	CD
13286	3890	60	tablespoons	tablespoon	NNS
13286	3890	61	flour	flour	NN
13286	3890	62	,	,	,
13286	3890	63	2	2	CD
13286	3890	64	well	well	RB
13286	3890	65	-	-	HYPH
13286	3890	66	beaten	beat	VBN
13286	3890	67	eggs	egg	NNS
13286	3890	68	and	and	CC
13286	3890	69	1	1	CD
13286	3890	70	cup	cup	NN
13286	3890	71	milk	milk	NN
13286	3890	72	.	.	.
13286	3891	1	Pour	pour	VB
13286	3891	2	into	into	IN
13286	3891	3	Criscoed	Criscoed	NNP
13286	3891	4	pudding	pudding	NN
13286	3891	5	dish	dish	NN
13286	3891	6	and	and	CC
13286	3891	7	bake	bake	VBP
13286	3891	8	30	30	CD
13286	3891	9	minutes	minute	NNS
13286	3891	10	.	.	.
13286	3892	1	Vegetarian	Vegetarian	NNP
13286	3892	2	October	October	NNP
13286	3892	3	5	5	CD
13286	3892	4	_	_	NNP
13286	3892	5	Baked	Baked	NNP
13286	3892	6	Chestnuts	Chestnuts	NNP
13286	3892	7	Galantine	Galantine	NNP
13286	3892	8	of	of	IN
13286	3892	9	Lentils	Lentils	NNP
13286	3892	10	Escalloped	Escalloped	NNP
13286	3892	11	Tomatoes	Tomatoes	NNP
13286	3892	12	Fruit	Fruit	NNP
13286	3892	13	Salad	Salad	NNP
13286	3892	14	*	*	NFP
13286	3892	15	Apple	Apple	NNP
13286	3892	16	Charlotte	Charlotte	NNP
13286	3892	17	Coffee	Coffee	NNP
13286	3892	18	_	_	NNP
13286	3892	19	_	_	NNP
13286	3892	20	*	*	NFP
13286	3892	21	Apple	Apple	NNP
13286	3892	22	Charlotte_--Cut	Charlotte_--Cut	NNP
13286	3892	23	bread	bread	NN
13286	3892	24	into	into	IN
13286	3892	25	slices	slice	NNS
13286	3892	26	1/4	1/4	CD
13286	3892	27	inch	inch	NN
13286	3892	28	thick	thick	JJ
13286	3892	29	;	;	:
13286	3892	30	then	then	RB
13286	3892	31	into	into	IN
13286	3892	32	strips	strip	NNS
13286	3892	33	1	1	CD
13286	3892	34	-	-	HYPH
13286	3892	35	1/2	1/2	CD
13286	3892	36	inches	inch	NNS
13286	3892	37	wide	wide	JJ
13286	3892	38	,	,	,
13286	3892	39	and	and	CC
13286	3892	40	as	as	RB
13286	3892	41	long	long	RB
13286	3892	42	as	as	IN
13286	3892	43	the	the	DT
13286	3892	44	height	height	NN
13286	3892	45	of	of	IN
13286	3892	46	mold	mold	NN
13286	3892	47	to	to	TO
13286	3892	48	be	be	VB
13286	3892	49	used	use	VBN
13286	3892	50	;	;	:
13286	3892	51	cut	cut	VB
13286	3892	52	1	1	CD
13286	3892	53	piece	piece	NN
13286	3892	54	to	to	TO
13286	3892	55	fit	fit	VB
13286	3892	56	top	top	NN
13286	3892	57	of	of	IN
13286	3892	58	mold	mold	NN
13286	3892	59	,	,	,
13286	3892	60	then	then	RB
13286	3892	61	divide	divide	VB
13286	3892	62	it	-PRON-	PRP
13286	3892	63	into	into	IN
13286	3892	64	5	5	CD
13286	3892	65	or	or	CC
13286	3892	66	6	6	CD
13286	3892	67	pieces	piece	NNS
13286	3892	68	.	.	.
13286	3893	1	Crisco	Crisco	NNP
13286	3893	2	mold	mold	NN
13286	3893	3	;	;	:
13286	3893	4	dip	dip	NN
13286	3893	5	slices	slice	NNS
13286	3893	6	of	of	IN
13286	3893	7	bread	bread	NN
13286	3893	8	in	in	IN
13286	3893	9	melted	melt	VBN
13286	3893	10	Crisco	Crisco	NNP
13286	3893	11	,	,	,
13286	3893	12	and	and	CC
13286	3893	13	arrange	arrange	VB
13286	3893	14	them	-PRON-	PRP
13286	3893	15	on	on	IN
13286	3893	16	bottom	bottom	NN
13286	3893	17	and	and	CC
13286	3893	18	around	around	IN
13286	3893	19	sides	side	NNS
13286	3893	20	of	of	IN
13286	3893	21	mold	mold	NN
13286	3893	22	,	,	,
13286	3893	23	fitting	fit	VBG
13286	3893	24	closely	closely	RB
13286	3893	25	together	together	RB
13286	3893	26	or	or	CC
13286	3893	27	overlapping	overlap	VBG
13286	3893	28	.	.	.
13286	3894	1	Fill	fill	NN
13286	3894	2	center	center	NN
13286	3894	3	entirely	entirely	RB
13286	3894	4	full	full	JJ
13286	3894	5	with	with	IN
13286	3894	6	apple	apple	NN
13286	3894	7	sauce	sauce	NN
13286	3894	8	made	make	VBN
13286	3894	9	of	of	IN
13286	3894	10	tart	tart	JJ
13286	3894	11	apples	apple	NNS
13286	3894	12	stewed	stew	VBN
13286	3894	13	until	until	IN
13286	3894	14	tender	tender	NN
13286	3894	15	,	,	,
13286	3894	16	seasoned	season	VBN
13286	3894	17	with	with	IN
13286	3894	18	Crisco	Crisco	NNP
13286	3894	19	and	and	CC
13286	3894	20	sugar	sugar	NN
13286	3894	21	.	.	.
13286	3895	1	A	a	DT
13286	3895	2	little	little	JJ
13286	3895	3	apricot	apricot	NN
13286	3895	4	jam	jam	NN
13286	3895	5	can	can	MD
13286	3895	6	be	be	VB
13286	3895	7	put	put	VBN
13286	3895	8	in	in	IN
13286	3895	9	center	center	NN
13286	3895	10	if	if	IN
13286	3895	11	desired	desire	VBN
13286	3895	12	;	;	:
13286	3895	13	chopped	chop	VBN
13286	3895	14	almonds	almond	NNS
13286	3895	15	also	also	RB
13286	3895	16	may	may	MD
13286	3895	17	be	be	VB
13286	3895	18	added	add	VBN
13286	3895	19	.	.	.
13286	3896	1	Cover	cover	VB
13286	3896	2	top	top	NN
13286	3896	3	with	with	IN
13286	3896	4	bread	bread	NN
13286	3896	5	,	,	,
13286	3896	6	and	and	CC
13286	3896	7	bake	bake	VB
13286	3896	8	in	in	RP
13286	3896	9	hot	hot	JJ
13286	3896	10	oven	oven	JJ
13286	3896	11	30	30	CD
13286	3896	12	minutes	minute	NNS
13286	3896	13	.	.	.
13286	3897	1	The	the	DT
13286	3897	2	bread	bread	NN
13286	3897	3	should	should	MD
13286	3897	4	be	be	VB
13286	3897	5	an	an	DT
13286	3897	6	amber	amber	NN
13286	3897	7	color	color	NN
13286	3897	8	like	like	IN
13286	3897	9	toast	toast	NN
13286	3897	10	.	.	.
13286	3898	1	Turn	turn	VB
13286	3898	2	it	-PRON-	PRP
13286	3898	3	carefully	carefully	RB
13286	3898	4	on	on	IN
13286	3898	5	to	to	IN
13286	3898	6	flat	flat	JJ
13286	3898	7	dish	dish	NN
13286	3898	8	.	.	.
13286	3899	1	Serve	serve	VB
13286	3899	2	with	with	IN
13286	3899	3	any	any	DT
13286	3899	4	sauce	sauce	NN
13286	3899	5	that	that	WDT
13286	3899	6	you	-PRON-	PRP
13286	3899	7	like	like	VBP
13286	3899	8	.	.	.
13286	3900	1	Vegetarian	Vegetarian	NNP
13286	3900	2	October	October	NNP
13286	3900	3	6	6	CD
13286	3900	4	_	_	NNP
13286	3900	5	Creole	Creole	NNP
13286	3900	6	Chowder	Chowder	NNP
13286	3900	7	Stuffed	Stuffed	NNP
13286	3900	8	Potatoes	Potatoes	NNP
13286	3900	9	Spaghetti	Spaghetti	NNP
13286	3900	10	with	with	IN
13286	3900	11	Cheese	Cheese	NNP
13286	3900	12	Lentil	Lentil	NNP
13286	3900	13	and	and	CC
13286	3900	14	Nut	Nut	NNP
13286	3900	15	Salad	Salad	NNP
13286	3900	16	*	*	NFP
13286	3900	17	Orange	Orange	NNP
13286	3900	18	Puffs	Puffs	NNPS
13286	3900	19	,	,	,
13286	3900	20	Orange	Orange	NNP
13286	3900	21	Sauce	Sauce	NNP
13286	3900	22	Coffee	Coffee	NNP
13286	3900	23	_	_	NNP
13286	3900	24	_	_	NNP
13286	3900	25	*	*	NFP
13286	3900	26	Orange	Orange	NNP
13286	3900	27	Puffs_--Beat	puffs_--beat	NN
13286	3900	28	1/2	1/2	CD
13286	3900	29	cup	cup	NN
13286	3900	30	Crisco	Crisco	NNP
13286	3900	31	with	with	IN
13286	3900	32	2/3	2/3	CD
13286	3900	33	cup	cup	NN
13286	3900	34	sugar	sugar	NN
13286	3900	35	,	,	,
13286	3900	36	add	add	VB
13286	3900	37	2	2	CD
13286	3900	38	well	well	RB
13286	3900	39	-	-	HYPH
13286	3900	40	beaten	beat	VBN
13286	3900	41	eggs	egg	NNS
13286	3900	42	,	,	,
13286	3900	43	3/4	3/4	CD
13286	3900	44	cup	cup	NN
13286	3900	45	milk	milk	NN
13286	3900	46	,	,	,
13286	3900	47	2	2	CD
13286	3900	48	cups	cup	NNS
13286	3900	49	flour	flour	NN
13286	3900	50	,	,	,
13286	3900	51	1/2	1/2	CD
13286	3900	52	teaspoon	teaspoon	NN
13286	3900	53	salt	salt	NN
13286	3900	54	,	,	,
13286	3900	55	2	2	CD
13286	3900	56	teaspoons	teaspoon	NNS
13286	3900	57	baking	bake	VBG
13286	3900	58	powder	powder	NN
13286	3900	59	,	,	,
13286	3900	60	and	and	CC
13286	3900	61	1	1	CD
13286	3900	62	teaspoon	teaspoon	NN
13286	3900	63	orange	orange	NN
13286	3900	64	extract	extract	NN
13286	3900	65	.	.	.
13286	3901	1	Bake	bake	VB
13286	3901	2	in	in	RP
13286	3901	3	Criscoed	Criscoed	NNP
13286	3901	4	and	and	CC
13286	3901	5	floured	floured	JJ
13286	3901	6	gem	gem	NN
13286	3901	7	pans	pan	NNS
13286	3901	8	and	and	CC
13286	3901	9	serve	serve	VB
13286	3901	10	hot	hot	JJ
13286	3901	11	with	with	IN
13286	3901	12	orange	orange	JJ
13286	3901	13	sauce	sauce	NN
13286	3901	14	.	.	.
13286	3902	1	For	for	IN
13286	3902	2	sauce	sauce	NN
13286	3902	3	.	.	.
13286	3903	1	Mix	mix	VB
13286	3903	2	1/2	1/2	CD
13286	3903	3	cup	cup	NN
13286	3903	4	sugar	sugar	NN
13286	3903	5	with	with	IN
13286	3903	6	2	2	CD
13286	3903	7	tablespoons	tablespoon	NNS
13286	3903	8	cornstarch	cornstarch	NN
13286	3903	9	,	,	,
13286	3903	10	and	and	CC
13286	3903	11	1/4	1/4	CD
13286	3903	12	teaspoon	teaspoon	NN
13286	3903	13	salt	salt	NN
13286	3903	14	.	.	.
13286	3904	1	Add	add	NN
13286	3904	2	1	1	CD
13286	3904	3	cup	cup	NN
13286	3904	4	boiling	boiling	NN
13286	3904	5	water	water	NN
13286	3904	6	and	and	CC
13286	3904	7	boil	boil	VB
13286	3904	8	eight	eight	CD
13286	3904	9	minutes	minute	NNS
13286	3904	10	,	,	,
13286	3904	11	add	add	VB
13286	3904	12	grated	grate	VBN
13286	3904	13	rinds	rind	NNS
13286	3904	14	and	and	CC
13286	3904	15	strained	strain	VBN
13286	3904	16	juice	juice	NN
13286	3904	17	2	2	CD
13286	3904	18	oranges	orange	NNS
13286	3904	19	and	and	CC
13286	3904	20	3	3	CD
13286	3904	21	tablespoons	tablespoon	NNS
13286	3904	22	Crisco	Crisco	NNP
13286	3904	23	.	.	.
13286	3905	1	October	October	NNP
13286	3905	2	7	7	CD
13286	3905	3	_	_	NNP
13286	3905	4	Carrot	Carrot	NNP
13286	3905	5	Soup	Soup	NNP
13286	3905	6	*	*	NFP
13286	3905	7	Indian	Indian	NNP
13286	3905	8	Dry	Dry	NNP
13286	3905	9	Curry	Curry	NNP
13286	3905	10	Boiled	Boiled	NNP
13286	3905	11	Rice	Rice	NNP
13286	3905	12	Spinach	Spinach	NNP
13286	3905	13	Cabbage	Cabbage	NNP
13286	3905	14	Salad	Salad	NNP
13286	3905	15	Pineapple	Pineapple	NNP
13286	3905	16	,	,	,
13286	3905	17	Bavarian	Bavarian	NNP
13286	3905	18	Cream	Cream	NNP
13286	3905	19	Coffee	Coffee	NNP
13286	3905	20	_	_	NNP
13286	3905	21	_	_	NNP
13286	3905	22	*	*	NFP
13286	3905	23	Indian	Indian	NNP
13286	3905	24	Dry	Dry	NNP
13286	3905	25	Curry_--2	Curry_--2	:
13286	3905	26	pounds	pound	NNS
13286	3905	27	beef	beef	NN
13286	3905	28	,	,	,
13286	3905	29	4	4	CD
13286	3905	30	tablespoons	tablespoon	NNS
13286	3905	31	Crisco	Crisco	NNP
13286	3905	32	,	,	,
13286	3905	33	1	1	CD
13286	3905	34	onion	onion	NN
13286	3905	35	,	,	,
13286	3905	36	2	2	CD
13286	3905	37	tablespoons	tablespoon	NNS
13286	3905	38	curry	curry	NN
13286	3905	39	powder	powder	NN
13286	3905	40	,	,	,
13286	3905	41	2	2	CD
13286	3905	42	chopped	chop	VBN
13286	3905	43	gherkins	gherkin	NNS
13286	3905	44	,	,	,
13286	3905	45	1	1	CD
13286	3905	46	dessertspoon	dessertspoon	NNP
13286	3905	47	chutney	chutney	NNP
13286	3905	48	,	,	,
13286	3905	49	1	1	CD
13286	3905	50	saltspoon	saltspoon	NN
13286	3905	51	salt	salt	NN
13286	3905	52	,	,	,
13286	3905	53	juice	juice	NN
13286	3905	54	of	of	IN
13286	3905	55	1/2	1/2	CD
13286	3905	56	a	a	DT
13286	3905	57	lemon	lemon	NN
13286	3905	58	,	,	,
13286	3905	59	and	and	CC
13286	3905	60	1/2	1/2	CD
13286	3905	61	pint	pint	NN
13286	3905	62	thin	thin	JJ
13286	3905	63	brown	brown	JJ
13286	3905	64	sauce	sauce	NN
13286	3905	65	or	or	CC
13286	3905	66	gravy	gravy	NN
13286	3905	67	.	.	.
13286	3906	1	Melt	Melt	NNP
13286	3906	2	Crisco	Crisco	NNP
13286	3906	3	in	in	IN
13286	3906	4	stewpan	stewpan	NN
13286	3906	5	,	,	,
13286	3906	6	put	put	VBN
13286	3906	7	in	in	IN
13286	3906	8	onion	onion	NN
13286	3906	9	(	(	-LRB-
13286	3906	10	sliced	sliced	JJ
13286	3906	11	)	)	-RRB-
13286	3906	12	,	,	,
13286	3906	13	and	and	CC
13286	3906	14	fry	fry	VB
13286	3906	15	for	for	IN
13286	3906	16	a	a	DT
13286	3906	17	few	few	JJ
13286	3906	18	minutes	minute	NNS
13286	3906	19	.	.	.
13286	3907	1	Then	then	RB
13286	3907	2	add	add	VB
13286	3907	3	meat	meat	NN
13286	3907	4	,	,	,
13286	3907	5	cut	cut	VBN
13286	3907	6	in	in	IN
13286	3907	7	small	small	JJ
13286	3907	8	pieces	piece	NNS
13286	3907	9	,	,	,
13286	3907	10	and	and	CC
13286	3907	11	fry	fry	VB
13286	3907	12	all	all	RB
13286	3907	13	together	together	RB
13286	3907	14	for	for	IN
13286	3907	15	about	about	RB
13286	3907	16	10	10	CD
13286	3907	17	minutes	minute	NNS
13286	3907	18	.	.	.
13286	3908	1	Now	now	RB
13286	3908	2	sprinkle	sprinkle	VB
13286	3908	3	curry	curry	NN
13286	3908	4	over	over	RP
13286	3908	5	meat	meat	NN
13286	3908	6	,	,	,
13286	3908	7	and	and	CC
13286	3908	8	stir	stir	VB
13286	3908	9	contents	content	NNS
13286	3908	10	of	of	IN
13286	3908	11	saucepan	saucepan	NN
13286	3908	12	over	over	IN
13286	3908	13	fire	fire	NN
13286	3908	14	for	for	IN
13286	3908	15	another	another	DT
13286	3908	16	5	5	CD
13286	3908	17	minutes	minute	NNS
13286	3908	18	.	.	.
13286	3909	1	The	the	DT
13286	3909	2	gherkins	gherkin	NNS
13286	3909	3	,	,	,
13286	3909	4	chutney	chutney	NN
13286	3909	5	and	and	CC
13286	3909	6	salt	salt	NN
13286	3909	7	must	must	MD
13286	3909	8	now	now	RB
13286	3909	9	be	be	VB
13286	3909	10	added	add	VBN
13286	3909	11	;	;	:
13286	3909	12	also	also	RB
13286	3909	13	sauce	sauce	NN
13286	3909	14	or	or	CC
13286	3909	15	gravy	gravy	NN
13286	3909	16	;	;	,
13286	3909	17	and	and	CC
13286	3909	18	stewpan	stewpan	NN
13286	3909	19	must	must	MD
13286	3909	20	be	be	VB
13286	3909	21	set	set	VBN
13286	3909	22	over	over	IN
13286	3909	23	very	very	RB
13286	3909	24	slow	slow	JJ
13286	3909	25	fire	fire	NN
13286	3909	26	about	about	RB
13286	3909	27	1	1	CD
13286	3909	28	hour	hour	NN
13286	3909	29	;	;	:
13286	3909	30	by	by	IN
13286	3909	31	that	that	DT
13286	3909	32	time	time	NN
13286	3909	33	meat	meat	NN
13286	3909	34	should	should	MD
13286	3909	35	be	be	VB
13286	3909	36	quite	quite	RB
13286	3909	37	tender	tender	JJ
13286	3909	38	.	.	.
13286	3910	1	Add	add	VB
13286	3910	2	lemon	lemon	NN
13286	3910	3	juice	juice	NN
13286	3910	4	,	,	,
13286	3910	5	and	and	CC
13286	3910	6	dish	dish	VB
13286	3910	7	up	up	RP
13286	3910	8	.	.	.
13286	3911	1	Serve	serve	VB
13286	3911	2	with	with	IN
13286	3911	3	plainly	plainly	RB
13286	3911	4	boiled	boil	VBN
13286	3911	5	rice	rice	NN
13286	3911	6	.	.	.
13286	3912	1	October	October	NNP
13286	3912	2	8	8	CD
13286	3912	3	_	_	NN
13286	3912	4	*	*	NFP
13286	3912	5	Fried	Fried	NNP
13286	3912	6	Chicken	Chicken	NNP
13286	3912	7	,	,	,
13286	3912	8	Swiss	swiss	JJ
13286	3912	9	Style	style	NN
13286	3912	10	Sweet	Sweet	NNP
13286	3912	11	Corn	corn	NN
13286	3912	12	Croquettes	croquette	NNS
13286	3912	13	Broiled	broil	VBD
13286	3912	14	Tomatoes	Tomatoes	NNP
13286	3912	15	Crab	Crab	NNP
13286	3912	16	Salad	Salad	NNP
13286	3912	17	Crackers	Crackers	NNP
13286	3912	18	Cheese	Cheese	NNP
13286	3912	19	Coffee	Coffee	NNP
13286	3912	20	_	_	NNP
13286	3912	21	_	_	NNP
13286	3912	22	*	*	NFP
13286	3912	23	Fried	Fried	NNP
13286	3912	24	Chicken	Chicken	NNP
13286	3912	25	,	,	,
13286	3912	26	Swiss	Swiss	NNP
13286	3912	27	Style_--Cook	Style_--Cook	VBD
13286	3912	28	chicken	chicken	NN
13286	3912	29	in	in	IN
13286	3912	30	salted	salt	VBN
13286	3912	31	water	water	NN
13286	3912	32	till	till	IN
13286	3912	33	it	-PRON-	PRP
13286	3912	34	is	be	VBZ
13286	3912	35	fairly	fairly	RB
13286	3912	36	tender	tender	JJ
13286	3912	37	.	.	.
13286	3913	1	Take	take	VB
13286	3913	2	up	up	RP
13286	3913	3	,	,	,
13286	3913	4	let	let	VB
13286	3913	5	get	get	VB
13286	3913	6	cool	cool	JJ
13286	3913	7	,	,	,
13286	3913	8	and	and	CC
13286	3913	9	cut	cut	VBN
13286	3913	10	into	into	IN
13286	3913	11	neat	neat	JJ
13286	3913	12	pieces	piece	NNS
13286	3913	13	for	for	IN
13286	3913	14	frying	fry	VBG
13286	3913	15	.	.	.
13286	3914	1	Sprinkle	sprinkle	VB
13286	3914	2	these	these	DT
13286	3914	3	pieces	piece	NNS
13286	3914	4	with	with	IN
13286	3914	5	salt	salt	NN
13286	3914	6	,	,	,
13286	3914	7	pepper	pepper	NN
13286	3914	8	,	,	,
13286	3914	9	and	and	CC
13286	3914	10	onion	onion	NN
13286	3914	11	juice	juice	NN
13286	3914	12	,	,	,
13286	3914	13	then	then	RB
13286	3914	14	moisten	moisten	VB
13286	3914	15	them	-PRON-	PRP
13286	3914	16	well	well	RB
13286	3914	17	with	with	IN
13286	3914	18	melted	melt	VBN
13286	3914	19	Crisco	Crisco	NNP
13286	3914	20	.	.	.
13286	3915	1	Let	let	VB
13286	3915	2	them	-PRON-	PRP
13286	3915	3	stand	stand	VB
13286	3915	4	1	1	CD
13286	3915	5	or	or	CC
13286	3915	6	2	2	CD
13286	3915	7	hours	hour	NNS
13286	3915	8	to	to	TO
13286	3915	9	absorb	absorb	VB
13286	3915	10	flavoring	flavoring	NN
13286	3915	11	of	of	IN
13286	3915	12	dressing	dressing	NN
13286	3915	13	,	,	,
13286	3915	14	then	then	RB
13286	3915	15	dip	dip	VB
13286	3915	16	in	in	IN
13286	3915	17	batter	batter	NN
13286	3915	18	and	and	CC
13286	3915	19	drop	drop	VB
13286	3915	20	into	into	IN
13286	3915	21	hot	hot	JJ
13286	3915	22	Crisco	Crisco	NNP
13286	3915	23	to	to	TO
13286	3915	24	cook	cook	VB
13286	3915	25	till	till	IN
13286	3915	26	brown	brown	NNP
13286	3915	27	.	.	.
13286	3916	1	This	this	DT
13286	3916	2	batter	batter	NN
13286	3916	3	make	make	VBP
13286	3916	4	of	of	IN
13286	3916	5	1	1	CD
13286	3916	6	cup	cup	NN
13286	3916	7	flour	flour	NN
13286	3916	8	,	,	,
13286	3916	9	as	as	IN
13286	3916	10	much	much	JJ
13286	3916	11	milk	milk	NN
13286	3916	12	as	as	IN
13286	3916	13	is	be	VBZ
13286	3916	14	needed	need	VBN
13286	3916	15	to	to	TO
13286	3916	16	have	have	VB
13286	3916	17	it	-PRON-	PRP
13286	3916	18	stiff	stiff	JJ
13286	3916	19	,	,	,
13286	3916	20	2	2	CD
13286	3916	21	eggs	egg	NNS
13286	3916	22	,	,	,
13286	3916	23	whites	white	NNS
13286	3916	24	and	and	CC
13286	3916	25	yolks	yolk	NNS
13286	3916	26	beaten	beat	VBN
13286	3916	27	separately	separately	RB
13286	3916	28	,	,	,
13286	3916	29	and	and	CC
13286	3916	30	1/2	1/2	CD
13286	3916	31	cup	cup	NN
13286	3916	32	brandy	brandy	NN
13286	3916	33	.	.	.
13286	3917	1	This	this	DT
13286	3917	2	batter	batter	NN
13286	3917	3	will	will	MD
13286	3917	4	be	be	VB
13286	3917	5	better	well	JJR
13286	3917	6	for	for	IN
13286	3917	7	standing	standing	NN
13286	3917	8	,	,	,
13286	3917	9	after	after	IN
13286	3917	10	it	-PRON-	PRP
13286	3917	11	is	be	VBZ
13286	3917	12	mixed	mixed	JJ
13286	3917	13	,	,	,
13286	3917	14	for	for	IN
13286	3917	15	1	1	CD
13286	3917	16	hour	hour	NN
13286	3917	17	.	.	.
13286	3918	1	October	October	NNP
13286	3918	2	9	9	CD
13286	3918	3	_	_	NNP
13286	3918	4	Roast	Roast	NNP
13286	3918	5	Shoulder	Shoulder	NNP
13286	3918	6	of	of	IN
13286	3918	7	Veal	Veal	NNP
13286	3918	8	Roasted	Roasted	NNP
13286	3918	9	Potatoes	Potatoes	NNP
13286	3918	10	Lima	Lima	NNP
13286	3918	11	Beans	Beans	NNPS
13286	3918	12	Pickled	pickle	VBD
13286	3918	13	Plums	plum	NNS
13286	3918	14	Romaine	romaine	NN
13286	3918	15	Salad	salad	NN
13286	3918	16	*	*	NFP
13286	3918	17	Raisin	Raisin	NNP
13286	3918	18	Batter	Batter	NNP
13286	3918	19	Pudding	Pudding	NNP
13286	3918	20	Coffee	Coffee	NNP
13286	3918	21	_	_	NNP
13286	3918	22	_	_	NNP
13286	3918	23	*	*	NFP
13286	3918	24	Raisin	Raisin	NNP
13286	3918	25	Batter	Batter	NNP
13286	3918	26	Pudding_--Beat	pudding_--beat	NN
13286	3918	27	up	up	RB
13286	3918	28	3	3	CD
13286	3918	29	eggs	egg	NNS
13286	3918	30	,	,	,
13286	3918	31	sift	sift	VBP
13286	3918	32	in	in	IN
13286	3918	33	2	2	CD
13286	3918	34	cups	cup	NNS
13286	3918	35	flour	flour	NN
13286	3918	36	and	and	CC
13286	3918	37	1/4	1/4	CD
13286	3918	38	teaspoon	teaspoon	NN
13286	3918	39	salt	salt	NN
13286	3918	40	,	,	,
13286	3918	41	add	add	VB
13286	3918	42	1	1	CD
13286	3918	43	tablespoon	tablespoon	NN
13286	3918	44	Crisco	Crisco	NNP
13286	3918	45	,	,	,
13286	3918	46	1	1	CD
13286	3918	47	cup	cup	NN
13286	3918	48	cream	cream	NN
13286	3918	49	,	,	,
13286	3918	50	and	and	CC
13286	3918	51	beat	beat	VBD
13286	3918	52	for	for	IN
13286	3918	53	8	8	CD
13286	3918	54	minutes	minute	NNS
13286	3918	55	;	;	:
13286	3918	56	then	then	RB
13286	3918	57	add	add	VB
13286	3918	58	1	1	CD
13286	3918	59	teaspoon	teaspoon	NN
13286	3918	60	baking	bake	VBG
13286	3918	61	powder	powder	NN
13286	3918	62	and	and	CC
13286	3918	63	1	1	CD
13286	3918	64	teaspoon	teaspoon	NN
13286	3918	65	orange	orange	NN
13286	3918	66	extract	extract	NN
13286	3918	67	.	.	.
13286	3919	1	Pour	pour	VB
13286	3919	2	into	into	IN
13286	3919	3	a	a	DT
13286	3919	4	Criscoed	Criscoed	NNP
13286	3919	5	casserole	casserole	NN
13286	3919	6	,	,	,
13286	3919	7	sprinkle	sprinkle	VB
13286	3919	8	over	over	IN
13286	3919	9	8	8	CD
13286	3919	10	tablespoons	tablespoon	NNS
13286	3919	11	sultana	sultana	NN
13286	3919	12	raisins	raisin	NNS
13286	3919	13	,	,	,
13286	3919	14	and	and	CC
13286	3919	15	bake	bake	VB
13286	3919	16	in	in	RP
13286	3919	17	moderate	moderate	JJ
13286	3919	18	oven	oven	NNP
13286	3919	19	1	1	CD
13286	3919	20	hour	hour	NN
13286	3919	21	.	.	.
13286	3920	1	Serve	serve	VB
13286	3920	2	with	with	IN
13286	3920	3	maple	maple	NN
13286	3920	4	syrup	syrup	NN
13286	3920	5	.	.	.
13286	3921	1	October	October	NNP
13286	3921	2	10	10	CD
13286	3921	3	_	_	NNP
13286	3921	4	*	*	NFP
13286	3921	5	Cream	Cream	NNP
13286	3921	6	of	of	IN
13286	3921	7	Corn	Corn	NNP
13286	3921	8	,	,	,
13286	3921	9	a	a	DT
13286	3921	10	la	la	NNP
13286	3921	11	Creole	Creole	NNP
13286	3921	12	Scalloped	Scalloped	NNP
13286	3921	13	Fish	Fish	NNP
13286	3921	14	and	and	CC
13286	3921	15	Oysters	Oysters	NNPS
13286	3921	16	Potato	Potato	NNP
13286	3921	17	Croquettes	Croquettes	NNPS
13286	3921	18	Cauliflower	Cauliflower	NNP
13286	3921	19	and	and	CC
13286	3921	20	Beet	Beet	NNP
13286	3921	21	Salad	Salad	NNP
13286	3921	22	Squash	Squash	NNP
13286	3921	23	Pie	Pie	NNP
13286	3921	24	Coffee	Coffee	NNP
13286	3921	25	_	_	NNP
13286	3921	26	_	_	NNP
13286	3921	27	*	*	NFP
13286	3921	28	Cream	Cream	NNP
13286	3921	29	of	of	IN
13286	3921	30	Corn	Corn	NNP
13286	3921	31	,	,	,
13286	3921	32	a	a	DT
13286	3921	33	la	la	FW
13286	3921	34	Creole_--Put	Creole_--Put	NNP
13286	3921	35	1	1	CD
13286	3921	36	can	can	MD
13286	3921	37	of	of	IN
13286	3921	38	corn	corn	NN
13286	3921	39	through	through	IN
13286	3921	40	meat	meat	NN
13286	3921	41	chopper	chopper	NN
13286	3921	42	,	,	,
13286	3921	43	add	add	VB
13286	3921	44	1	1	CD
13286	3921	45	large	large	JJ
13286	3921	46	onion	onion	NN
13286	3921	47	,	,	,
13286	3921	48	sliced	slice	VBN
13286	3921	49	,	,	,
13286	3921	50	1	1	CD
13286	3921	51	sprig	sprig	NN
13286	3921	52	of	of	IN
13286	3921	53	parsley	parsley	NNP
13286	3921	54	,	,	,
13286	3921	55	and	and	CC
13286	3921	56	1	1	CD
13286	3921	57	pint	pint	NN
13286	3921	58	of	of	IN
13286	3921	59	water	water	NN
13286	3921	60	.	.	.
13286	3922	1	Cook	cook	VB
13286	3922	2	altogether	altogether	RB
13286	3922	3	20	20	CD
13286	3922	4	minutes	minute	NNS
13286	3922	5	,	,	,
13286	3922	6	being	be	VBG
13286	3922	7	careful	careful	JJ
13286	3922	8	not	not	RB
13286	3922	9	to	to	TO
13286	3922	10	let	let	VB
13286	3922	11	it	-PRON-	PRP
13286	3922	12	scorch	scorch	VB
13286	3922	13	,	,	,
13286	3922	14	then	then	RB
13286	3922	15	press	press	VB
13286	3922	16	through	through	IN
13286	3922	17	a	a	DT
13286	3922	18	fine	fine	JJ
13286	3922	19	sieve	sieve	NN
13286	3922	20	,	,	,
13286	3922	21	extracting	extract	VBG
13286	3922	22	all	all	DT
13286	3922	23	pulp	pulp	NN
13286	3922	24	possible	possible	JJ
13286	3922	25	.	.	.
13286	3923	1	Melt	Melt	NNP
13286	3923	2	2	2	CD
13286	3923	3	tablespoons	tablespoon	NNS
13286	3923	4	Crisco	Crisco	NNP
13286	3923	5	,	,	,
13286	3923	6	add	add	VB
13286	3923	7	an	an	DT
13286	3923	8	equal	equal	JJ
13286	3923	9	amount	amount	NN
13286	3923	10	of	of	IN
13286	3923	11	sifted	sift	VBN
13286	3923	12	flour	flour	NN
13286	3923	13	,	,	,
13286	3923	14	1/2	1/2	CD
13286	3923	15	teaspoon	teaspoon	NN
13286	3923	16	salt	salt	NN
13286	3923	17	,	,	,
13286	3923	18	and	and	CC
13286	3923	19	dash	dash	NN
13286	3923	20	of	of	IN
13286	3923	21	pepper	pepper	NN
13286	3923	22	.	.	.
13286	3924	1	Cook	cook	VB
13286	3924	2	to	to	TO
13286	3924	3	smooth	smooth	VB
13286	3924	4	paste	paste	NN
13286	3924	5	;	;	:
13286	3924	6	then	then	RB
13286	3924	7	add	add	VB
13286	3924	8	,	,	,
13286	3924	9	very	very	RB
13286	3924	10	gradually	gradually	RB
13286	3924	11	,	,	,
13286	3924	12	1	1	CD
13286	3924	13	quart	quart	NN
13286	3924	14	scalded	scald	VBN
13286	3924	15	milk	milk	NN
13286	3924	16	.	.	.
13286	3925	1	When	when	WRB
13286	3925	2	thick	thick	JJ
13286	3925	3	and	and	CC
13286	3925	4	smooth	smooth	JJ
13286	3925	5	,	,	,
13286	3925	6	add	add	VB
13286	3925	7	corn	corn	NN
13286	3925	8	pulp	pulp	NN
13286	3925	9	and	and	CC
13286	3925	10	juice	juice	NN
13286	3925	11	and	and	CC
13286	3925	12	1	1	CD
13286	3925	13	tablespoon	tablespoon	NN
13286	3925	14	sugar	sugar	NN
13286	3925	15	.	.	.
13286	3926	1	Add	add	VB
13286	3926	2	salt	salt	NN
13286	3926	3	to	to	IN
13286	3926	4	taste	taste	NN
13286	3926	5	,	,	,
13286	3926	6	and	and	CC
13286	3926	7	just	just	RB
13286	3926	8	before	before	IN
13286	3926	9	serving	serve	VBG
13286	3926	10	add	add	NN
13286	3926	11	1	1	CD
13286	3926	12	cup	cup	NN
13286	3926	13	scalded	scald	VBN
13286	3926	14	cream	cream	NN
13286	3926	15	or	or	CC
13286	3926	16	very	very	RB
13286	3926	17	rich	rich	JJ
13286	3926	18	milk	milk	NN
13286	3926	19	.	.	.
13286	3927	1	October	October	NNP
13286	3927	2	11	11	CD
13286	3927	3	_	_	NNP
13286	3927	4	Roast	Roast	NNP
13286	3927	5	Veal	Veal	NNP
13286	3927	6	Mashed	mash	VBD
13286	3927	7	Sweet	Sweet	NNP
13286	3927	8	Potatoes	potato	NNS
13286	3927	9	Green	Green	NNP
13286	3927	10	Beans	Beans	NNPS
13286	3927	11	Stuffed	stuff	VBD
13286	3927	12	Beet	Beet	NNP
13286	3927	13	Salad	Salad	NNP
13286	3927	14	Cheese	Cheese	NNP
13286	3927	15	Crackers	Crackers	NNPS
13286	3927	16	*	*	NFP
13286	3927	17	Dutch	Dutch	NNP
13286	3927	18	Apple	Apple	NNP
13286	3927	19	Cake	Cake	NNP
13286	3927	20	Coffee	Coffee	NNP
13286	3927	21	_	_	NNP
13286	3927	22	_	_	NNP
13286	3927	23	*	*	NFP
13286	3927	24	Dutch	Dutch	NNP
13286	3927	25	Apple	Apple	NNP
13286	3927	26	Cake_--2	Cake_--2	NNP
13286	3927	27	cups	cup	NNS
13286	3927	28	flour	flour	NN
13286	3927	29	,	,	,
13286	3927	30	1	1	CD
13286	3927	31	teaspoon	teaspoon	NN
13286	3927	32	salt	salt	NN
13286	3927	33	,	,	,
13286	3927	34	3	3	CD
13286	3927	35	teaspoons	teaspoon	NNS
13286	3927	36	baking	bake	VBG
13286	3927	37	powder	powder	NN
13286	3927	38	,	,	,
13286	3927	39	1	1	CD
13286	3927	40	cup	cup	NN
13286	3927	41	milk	milk	NN
13286	3927	42	,	,	,
13286	3927	43	2	2	CD
13286	3927	44	eggs	egg	NNS
13286	3927	45	,	,	,
13286	3927	46	and	and	CC
13286	3927	47	3	3	CD
13286	3927	48	tablespoons	tablespoon	NNS
13286	3927	49	melted	melt	VBN
13286	3927	50	Crisco	Crisco	NNP
13286	3927	51	.	.	.
13286	3928	1	Mix	mix	VB
13286	3928	2	and	and	CC
13286	3928	3	sift	sift	VB
13286	3928	4	dry	dry	JJ
13286	3928	5	ingredients	ingredient	NNS
13286	3928	6	.	.	.
13286	3929	1	Add	add	VB
13286	3929	2	beaten	beaten	NN
13286	3929	3	yolks	yolk	NNS
13286	3929	4	,	,	,
13286	3929	5	Crisco	Crisco	NNP
13286	3929	6	and	and	CC
13286	3929	7	milk	milk	NN
13286	3929	8	.	.	.
13286	3930	1	Beat	beat	VB
13286	3930	2	well	well	RB
13286	3930	3	;	;	:
13286	3930	4	cut	cut	VB
13286	3930	5	and	and	CC
13286	3930	6	fold	fold	VB
13286	3930	7	in	in	RB
13286	3930	8	stiffly	stiffly	NNP
13286	3930	9	beaten	beat	VBN
13286	3930	10	whites	white	NNS
13286	3930	11	.	.	.
13286	3931	1	Spread	Spread	VBN
13286	3931	2	mixture	mixture	NN
13286	3931	3	1/2	1/2	CD
13286	3931	4	inch	inch	NN
13286	3931	5	thick	thick	JJ
13286	3931	6	on	on	IN
13286	3931	7	Criscoed	Criscoed	NNP
13286	3931	8	pans	pan	NNS
13286	3931	9	.	.	.
13286	3932	1	Lay	Lay	NNP
13286	3932	2	apples	apple	NNS
13286	3932	3	cut	cut	VBN
13286	3932	4	into	into	IN
13286	3932	5	eighths	eighth	NNS
13286	3932	6	in	in	IN
13286	3932	7	2	2	CD
13286	3932	8	rows	row	NNS
13286	3932	9	on	on	IN
13286	3932	10	top	top	NN
13286	3932	11	of	of	IN
13286	3932	12	dough	dough	NN
13286	3932	13	.	.	.
13286	3933	1	Sprinkle	sprinkle	VB
13286	3933	2	with	with	IN
13286	3933	3	sugar	sugar	NN
13286	3933	4	;	;	:
13286	3933	5	bake	bake	NN
13286	3933	6	in	in	IN
13286	3933	7	hot	hot	JJ
13286	3933	8	oven	oven	JJ
13286	3933	9	30	30	CD
13286	3933	10	minutes	minute	NNS
13286	3933	11	.	.	.
13286	3934	1	Serve	serve	VB
13286	3934	2	with	with	IN
13286	3934	3	lemon	lemon	NN
13286	3934	4	sauce	sauce	NN
13286	3934	5	.	.	.
13286	3935	1	October	October	NNP
13286	3935	2	12	12	CD
13286	3935	3	_	_	NNP
13286	3935	4	Cream	Cream	NNP
13286	3935	5	of	of	IN
13286	3935	6	Carrot	Carrot	NNP
13286	3935	7	Soup	Soup	NNP
13286	3935	8	Roast	Roast	NNP
13286	3935	9	Pig	Pig	NNP
13286	3935	10	,	,	,
13286	3935	11	Apple	Apple	NNP
13286	3935	12	Sauce	Sauce	NNP
13286	3935	13	Candied	candy	VBD
13286	3935	14	Sweet	Sweet	NNP
13286	3935	15	Potatoes	Potatoes	NNP
13286	3935	16	Creamed	cream	VBD
13286	3935	17	Celery	Celery	NNP
13286	3935	18	Kumquat	Kumquat	NNP
13286	3935	19	Salad	Salad	NNP
13286	3935	20	*	*	NFP
13286	3935	21	Cheese	Cheese	NNP
13286	3935	22	Croutons	Croutons	NNPS
13286	3935	23	Coffee	Coffee	NNP
13286	3935	24	_	_	NNP
13286	3935	25	_	_	NNP
13286	3935	26	*	*	NFP
13286	3935	27	Cheese	Cheese	NNP
13286	3935	28	Croutons_--Cut	Croutons_--Cut	NNP
13286	3935	29	crusts	crust	NNS
13286	3935	30	from	from	IN
13286	3935	31	thin	thin	JJ
13286	3935	32	slices	slice	NNS
13286	3935	33	of	of	IN
13286	3935	34	stale	stale	JJ
13286	3935	35	bread	bread	NN
13286	3935	36	and	and	CC
13286	3935	37	spread	spread	VBD
13286	3935	38	lightly	lightly	RB
13286	3935	39	with	with	IN
13286	3935	40	creamed	cream	VBN
13286	3935	41	Crisco	Crisco	NNP
13286	3935	42	,	,	,
13286	3935	43	then	then	RB
13286	3935	44	with	with	IN
13286	3935	45	a	a	DT
13286	3935	46	layer	layer	NN
13286	3935	47	of	of	IN
13286	3935	48	cream	cream	NN
13286	3935	49	cheese	cheese	NN
13286	3935	50	seasoned	season	VBN
13286	3935	51	with	with	IN
13286	3935	52	salt	salt	NN
13286	3935	53	and	and	CC
13286	3935	54	pepper	pepper	NN
13286	3935	55	.	.	.
13286	3936	1	Cover	cover	VB
13286	3936	2	with	with	IN
13286	3936	3	a	a	DT
13286	3936	4	second	second	JJ
13286	3936	5	slice	slice	NN
13286	3936	6	of	of	IN
13286	3936	7	bread	bread	NN
13286	3936	8	and	and	CC
13286	3936	9	cut	cut	VBN
13286	3936	10	into	into	IN
13286	3936	11	fingers	finger	NNS
13286	3936	12	1	1	CD
13286	3936	13	inch	inch	NN
13286	3936	14	wide	wide	JJ
13286	3936	15	,	,	,
13286	3936	16	using	use	VBG
13286	3936	17	a	a	DT
13286	3936	18	sharp	sharp	JJ
13286	3936	19	knife	knife	NN
13286	3936	20	.	.	.
13286	3937	1	Place	place	NN
13286	3937	2	in	in	IN
13286	3937	3	a	a	DT
13286	3937	4	shallow	shallow	JJ
13286	3937	5	pan	pan	NN
13286	3937	6	and	and	CC
13286	3937	7	brown	brown	NNP
13286	3937	8	in	in	IN
13286	3937	9	a	a	DT
13286	3937	10	hot	hot	JJ
13286	3937	11	oven	oven	NN
13286	3937	12	.	.	.
13286	3938	1	October	October	NNP
13286	3938	2	13	13	CD
13286	3938	3	_	_	NNP
13286	3938	4	*	*	NFP
13286	3938	5	Peanut	Peanut	NNP
13286	3938	6	Puree	Puree	NNP
13286	3938	7	Roast	Roast	NNP
13286	3938	8	Pig	Pig	NNP
13286	3938	9	Reheated	Reheated	NNP
13286	3938	10	in	in	IN
13286	3938	11	Casserole	Casserole	NNP
13286	3938	12	Squash	Squash	NNP
13286	3938	13	Baked	Baked	NNP
13286	3938	14	Potatoes	Potatoes	NNPS
13286	3938	15	Red	Red	NNP
13286	3938	16	Cabbage	Cabbage	NNP
13286	3938	17	Salad	Salad	NNP
13286	3938	18	Sultana	Sultana	NNP
13286	3938	19	Roll	Roll	NNP
13286	3938	20	Coffee	Coffee	NNP
13286	3938	21	_	_	NNP
13286	3938	22	_	_	NNP
13286	3938	23	*	*	NFP
13286	3938	24	Peanut	Peanut	NNP
13286	3938	25	Puree_--1	Puree_--1	VBZ
13286	3938	26	cup	cup	NN
13286	3938	27	peanut	peanut	NN
13286	3938	28	butter	butter	NN
13286	3938	29	,	,	,
13286	3938	30	1	1	CD
13286	3938	31	quart	quart	NN
13286	3938	32	milk	milk	NN
13286	3938	33	,	,	,
13286	3938	34	1	1	CD
13286	3938	35	tablespoon	tablespoon	NN
13286	3938	36	Crisco	Crisco	NNP
13286	3938	37	,	,	,
13286	3938	38	1	1	CD
13286	3938	39	teaspoon	teaspoon	NN
13286	3938	40	onion	onion	NN
13286	3938	41	juice	juice	NN
13286	3938	42	,	,	,
13286	3938	43	1	1	CD
13286	3938	44	tablespoon	tablespoon	NN
13286	3938	45	cornstarch	cornstarch	NN
13286	3938	46	,	,	,
13286	3938	47	1	1	CD
13286	3938	48	bay	bay	NN
13286	3938	49	leaf	leaf	NN
13286	3938	50	,	,	,
13286	3938	51	1	1	CD
13286	3938	52	blade	blade	NN
13286	3938	53	mace	mace	NN
13286	3938	54	,	,	,
13286	3938	55	pepper	pepper	NN
13286	3938	56	and	and	CC
13286	3938	57	salt	salt	NN
13286	3938	58	to	to	IN
13286	3938	59	taste	taste	NN
13286	3938	60	.	.	.
13286	3939	1	Put	put	VB
13286	3939	2	milk	milk	NN
13286	3939	3	,	,	,
13286	3939	4	Crisco	Crisco	NNP
13286	3939	5	,	,	,
13286	3939	6	peanut	peanut	NN
13286	3939	7	butter	butter	NN
13286	3939	8	,	,	,
13286	3939	9	onion	onion	NN
13286	3939	10	juice	juice	NN
13286	3939	11	,	,	,
13286	3939	12	pepper	pepper	NN
13286	3939	13	,	,	,
13286	3939	14	bay	bay	NN
13286	3939	15	leaf	leaf	NN
13286	3939	16	and	and	CC
13286	3939	17	blade	blade	NN
13286	3939	18	mace	mace	NN
13286	3939	19	in	in	IN
13286	3939	20	double	double	JJ
13286	3939	21	boiler	boiler	NN
13286	3939	22	;	;	:
13286	3939	23	stir	stir	VB
13286	3939	24	and	and	CC
13286	3939	25	cook	cook	VBP
13286	3939	26	until	until	IN
13286	3939	27	hot	hot	JJ
13286	3939	28	.	.	.
13286	3940	1	Moisten	moisten	JJ
13286	3940	2	cornstarch	cornstarch	NN
13286	3940	3	in	in	IN
13286	3940	4	little	little	JJ
13286	3940	5	cold	cold	JJ
13286	3940	6	milk	milk	NN
13286	3940	7	and	and	CC
13286	3940	8	add	add	VB
13286	3940	9	it	-PRON-	PRP
13286	3940	10	to	to	IN
13286	3940	11	hot	hot	JJ
13286	3940	12	milk	milk	NN
13286	3940	13	;	;	:
13286	3940	14	stir	stir	VB
13286	3940	15	until	until	IN
13286	3940	16	smooth	smooth	JJ
13286	3940	17	and	and	CC
13286	3940	18	thick	thick	JJ
13286	3940	19	;	;	:
13286	3940	20	strain	strain	VB
13286	3940	21	through	through	IN
13286	3940	22	sieve	sieve	NN
13286	3940	23	.	.	.
13286	3941	1	Add	add	VB
13286	3941	2	salt	salt	NN
13286	3941	3	and	and	CC
13286	3941	4	serve	serve	VB
13286	3941	5	at	at	IN
13286	3941	6	once	once	RB
13286	3941	7	with	with	IN
13286	3941	8	croutons	crouton	NNS
13286	3941	9	.	.	.
13286	3942	1	October	October	NNP
13286	3942	2	14	14	CD
13286	3942	3	_	_	NNP
13286	3942	4	*	*	NFP
13286	3942	5	Grilled	grill	VBD
13286	3942	6	Halibut	Halibut	NNP
13286	3942	7	with	with	IN
13286	3942	8	Parmesan	Parmesan	NNP
13286	3942	9	Roast	Roast	NNP
13286	3942	10	Mutton	Mutton	NNP
13286	3942	11	,	,	,
13286	3942	12	Currant	Currant	NNP
13286	3942	13	Jelly	Jelly	NNP
13286	3942	14	Sauce	Sauce	NNP
13286	3942	15	Creamed	Creamed	NNP
13286	3942	16	Turnips	turnip	NNS
13286	3942	17	Browned	brown	VBD
13286	3942	18	Sweet	Sweet	NNP
13286	3942	19	Potatoes	Potatoes	NNPS
13286	3942	20	American	American	NNP
13286	3942	21	Salad	Salad	NNP
13286	3942	22	Apple	Apple	NNP
13286	3942	23	and	and	CC
13286	3942	24	Prune	Prune	NNP
13286	3942	25	Pie	Pie	NNP
13286	3942	26	Coffee	Coffee	NNP
13286	3942	27	_	_	NNP
13286	3942	28	_	_	NNP
13286	3942	29	*	*	NFP
13286	3942	30	Grilled	grill	VBD
13286	3942	31	Halibut	Halibut	NNP
13286	3942	32	with	with	IN
13286	3942	33	Parmesan_--Take	parmesan_--take	JJ
13286	3942	34	desired	desire	VBN
13286	3942	35	number	number	NN
13286	3942	36	of	of	IN
13286	3942	37	fillets	fillet	NNS
13286	3942	38	of	of	IN
13286	3942	39	halibut	halibut	NNP
13286	3942	40	and	and	CC
13286	3942	41	grill	grill	VB
13286	3942	42	on	on	IN
13286	3942	43	both	both	DT
13286	3942	44	sides	side	NNS
13286	3942	45	until	until	IN
13286	3942	46	nicely	nicely	RB
13286	3942	47	browned	brown	VBN
13286	3942	48	.	.	.
13286	3943	1	Take	take	VB
13286	3943	2	from	from	IN
13286	3943	3	broiler	broiler	NN
13286	3943	4	,	,	,
13286	3943	5	spread	spread	VBD
13286	3943	6	with	with	IN
13286	3943	7	Crisco	Crisco	NNP
13286	3943	8	,	,	,
13286	3943	9	cover	cover	VB
13286	3943	10	with	with	IN
13286	3943	11	grated	grate	VBN
13286	3943	12	Parmesan	Parmesan	NNP
13286	3943	13	cheese	cheese	NN
13286	3943	14	,	,	,
13286	3943	15	season	season	NN
13286	3943	16	with	with	IN
13286	3943	17	salt	salt	NN
13286	3943	18	and	and	CC
13286	3943	19	dash	dash	NN
13286	3943	20	of	of	IN
13286	3943	21	paprika	paprika	NNS
13286	3943	22	on	on	IN
13286	3943	23	each	each	DT
13286	3943	24	slice	slice	NN
13286	3943	25	,	,	,
13286	3943	26	and	and	CC
13286	3943	27	set	set	VBN
13286	3943	28	in	in	IN
13286	3943	29	hot	hot	JJ
13286	3943	30	oven	oven	NN
13286	3943	31	until	until	IN
13286	3943	32	cheese	cheese	NN
13286	3943	33	is	be	VBZ
13286	3943	34	well	well	RB
13286	3943	35	browned	brown	VBN
13286	3943	36	and	and	CC
13286	3943	37	melted	melt	VBN
13286	3943	38	.	.	.
13286	3944	1	Serve	serve	VB
13286	3944	2	with	with	IN
13286	3944	3	lemon	lemon	NN
13286	3944	4	slices	slice	NNS
13286	3944	5	and	and	CC
13286	3944	6	potato	potato	NN
13286	3944	7	balls	ball	NNS
13286	3944	8	tossed	toss	VBD
13286	3944	9	in	in	IN
13286	3944	10	melted	melt	VBN
13286	3944	11	Crisco	Crisco	NNP
13286	3944	12	containing	contain	VBG
13286	3944	13	chopped	chop	VBN
13286	3944	14	parsley	parsley	NN
13286	3944	15	.	.	.
13286	3945	1	October	October	NNP
13286	3945	2	15	15	CD
13286	3945	3	_	_	NNP
13286	3945	4	*	*	NFP
13286	3945	5	Broiled	broil	VBN
13286	3945	6	Smelts	Smelts	NNP
13286	3945	7	Roasted	Roasted	NNP
13286	3945	8	Squabs	Squabs	NNP
13286	3945	9	Oyster	Oyster	NNP
13286	3945	10	Plant	Plant	NNP
13286	3945	11	,	,	,
13286	3945	12	Italian	italian	JJ
13286	3945	13	Style	style	NN
13286	3945	14	Oriental	oriental	JJ
13286	3945	15	Salad	salad	NN
13286	3945	16	Sweet	Sweet	NNP
13286	3945	17	Cider	cider	NN
13286	3945	18	Jelly	Jelly	NNP
13286	3945	19	Coffee	Coffee	NNP
13286	3945	20	_	_	NNP
13286	3945	21	_	_	NNP
13286	3945	22	*	*	NFP
13286	3945	23	Broiled	Broiled	NNP
13286	3945	24	Smelts_--Select	Smelts_--Select	NNP
13286	3945	25	12	12	CD
13286	3945	26	large	large	JJ
13286	3945	27	smelts	smelt	NNS
13286	3945	28	,	,	,
13286	3945	29	clean	clean	JJ
13286	3945	30	well	well	RB
13286	3945	31	and	and	CC
13286	3945	32	split	split	VB
13286	3945	33	.	.	.
13286	3946	1	Chop	Chop	NNP
13286	3946	2	12	12	CD
13286	3946	3	olives	olive	NNS
13286	3946	4	,	,	,
13286	3946	5	1/2	1/2	CD
13286	3946	6	green	green	JJ
13286	3946	7	pepper	pepper	NN
13286	3946	8	with	with	IN
13286	3946	9	seeds	seed	NNS
13286	3946	10	removed	remove	VBN
13286	3946	11	,	,	,
13286	3946	12	2	2	CD
13286	3946	13	sprigs	sprig	NNS
13286	3946	14	parsley	parsley	NN
13286	3946	15	,	,	,
13286	3946	16	add	add	VB
13286	3946	17	1/2	1/2	CD
13286	3946	18	tablespoon	tablespoon	NN
13286	3946	19	Crisco	Crisco	NNP
13286	3946	20	.	.	.
13286	3947	1	Spread	Spread	VBN
13286	3947	2	paste	paste	NN
13286	3947	3	inside	inside	RB
13286	3947	4	each	each	DT
13286	3947	5	smelt	smell	VBN
13286	3947	6	.	.	.
13286	3948	1	Close	close	JJ
13286	3948	2	fish	fish	NN
13286	3948	3	together	together	RB
13286	3948	4	,	,	,
13286	3948	5	sprinkle	sprinkle	VB
13286	3948	6	with	with	IN
13286	3948	7	salt	salt	NN
13286	3948	8	,	,	,
13286	3948	9	moisten	moisten	VB
13286	3948	10	with	with	IN
13286	3948	11	melted	melt	VBN
13286	3948	12	Crisco	Crisco	NNP
13286	3948	13	and	and	CC
13286	3948	14	broil	broil	VB
13286	3948	15	over	over	RP
13286	3948	16	clear	clear	JJ
13286	3948	17	fire	fire	NN
13286	3948	18	.	.	.
13286	3949	1	October	October	NNP
13286	3949	2	16	16	CD
13286	3949	3	_	_	NNP
13286	3949	4	Poëled	Poëled	NNP
13286	3949	5	Fowl	Fowl	NNP
13286	3949	6	,	,	,
13286	3949	7	Cranberry	Cranberry	NNP
13286	3949	8	Sauce	Sauce	NNP
13286	3949	9	Mashed	Mashed	NNP
13286	3949	10	Potatoes	Potatoes	NNPS
13286	3949	11	Cauliflower	Cauliflower	NNP
13286	3949	12	au	au	NNP
13286	3949	13	Gratin	Gratin	NNP
13286	3949	14	Tomato	Tomato	NNP
13286	3949	15	and	and	CC
13286	3949	16	Green	Green	NNP
13286	3949	17	Pepper	Pepper	NNP
13286	3949	18	Salad	Salad	NNP
13286	3949	19	Macaroon	Macaroon	NNP
13286	3949	20	Custard	Custard	NNP
13286	3949	21	*	*	NFP
13286	3949	22	Queen	Queen	NNP
13286	3949	23	Cakes	Cakes	NNPS
13286	3949	24	Coffee	Coffee	NNP
13286	3949	25	_	_	NNP
13286	3949	26	_	_	NNP
13286	3949	27	*	*	NFP
13286	3949	28	Queen	Queen	NNP
13286	3949	29	Cakes_--1/2	Cakes_--1/2	NNP
13286	3949	30	cup	cup	NN
13286	3949	31	sugar	sugar	NN
13286	3949	32	,	,	,
13286	3949	33	1/2	1/2	CD
13286	3949	34	cup	cup	NN
13286	3949	35	Crisco	Crisco	NNP
13286	3949	36	,	,	,
13286	3949	37	1/2	1/2	CD
13286	3949	38	teaspoon	teaspoon	NN
13286	3949	39	salt	salt	NN
13286	3949	40	,	,	,
13286	3949	41	3	3	CD
13286	3949	42	eggs	egg	NNS
13286	3949	43	,	,	,
13286	3949	44	1/4	1/4	CD
13286	3949	45	cup	cup	NN
13286	3949	46	currants	currant	NNS
13286	3949	47	,	,	,
13286	3949	48	1/4	1/4	CD
13286	3949	49	cup	cup	NN
13286	3949	50	glace	glace	NN
13286	3949	51	cherries	cherry	NNS
13286	3949	52	(	(	-LRB-
13286	3949	53	cut	cut	VBN
13286	3949	54	in	in	IN
13286	3949	55	dice	dice	NN
13286	3949	56	)	)	-RRB-
13286	3949	57	,	,	,
13286	3949	58	grate	grate	VB
13286	3949	59	nutmeg	nutmeg	NN
13286	3949	60	,	,	,
13286	3949	61	thin	thin	JJ
13286	3949	62	rind	rind	NN
13286	3949	63	1/2	1/2	CD
13286	3949	64	lemon	lemon	NN
13286	3949	65	(	(	-LRB-
13286	3949	66	chopped	chop	VBN
13286	3949	67	finely	finely	RB
13286	3949	68	)	)	-RRB-
13286	3949	69	,	,	,
13286	3949	70	juice	juice	NN
13286	3949	71	1	1	CD
13286	3949	72	lemon	lemon	NN
13286	3949	73	,	,	,
13286	3949	74	1	1	CD
13286	3949	75	cup	cup	NN
13286	3949	76	flour	flour	NN
13286	3949	77	,	,	,
13286	3949	78	4	4	CD
13286	3949	79	tablespoons	tablespoon	NNS
13286	3949	80	rice	rice	NN
13286	3949	81	flour	flour	NN
13286	3949	82	,	,	,
13286	3949	83	and	and	CC
13286	3949	84	1	1	CD
13286	3949	85	teaspoon	teaspoon	NN
13286	3949	86	baking	baking	NN
13286	3949	87	powder	powder	NN
13286	3949	88	.	.	.
13286	3950	1	Put	put	VB
13286	3950	2	Crisco	Crisco	NNP
13286	3950	3	and	and	CC
13286	3950	4	sugar	sugar	NN
13286	3950	5	in	in	IN
13286	3950	6	basin	basin	NN
13286	3950	7	and	and	CC
13286	3950	8	work	work	VB
13286	3950	9	with	with	IN
13286	3950	10	wooden	wooden	JJ
13286	3950	11	spoon	spoon	NN
13286	3950	12	to	to	TO
13286	3950	13	cream	cream	VB
13286	3950	14	,	,	,
13286	3950	15	add	add	VB
13286	3950	16	salt	salt	NN
13286	3950	17	and	and	CC
13286	3950	18	eggs	egg	NNS
13286	3950	19	1	1	CD
13286	3950	20	by	by	IN
13286	3950	21	1	1	CD
13286	3950	22	,	,	,
13286	3950	23	and	and	CC
13286	3950	24	beat	beat	VBD
13286	3950	25	mixture	mixture	NN
13286	3950	26	thoroughly	thoroughly	RB
13286	3950	27	.	.	.
13286	3951	1	Mix	mix	VB
13286	3951	2	in	in	IN
13286	3951	3	separate	separate	JJ
13286	3951	4	basin	basin	NN
13286	3951	5	fruit	fruit	NN
13286	3951	6	,	,	,
13286	3951	7	lemon	lemon	NN
13286	3951	8	rind	rind	NN
13286	3951	9	,	,	,
13286	3951	10	flours	flour	NNS
13286	3951	11	and	and	CC
13286	3951	12	baking	baking	NN
13286	3951	13	powder	powder	NN
13286	3951	14	.	.	.
13286	3952	1	Stir	stir	VB
13286	3952	2	this	this	DT
13286	3952	3	into	into	IN
13286	3952	4	other	other	JJ
13286	3952	5	mixture	mixture	NN
13286	3952	6	,	,	,
13286	3952	7	add	add	VB
13286	3952	8	nutmeg	nutmeg	NN
13286	3952	9	,	,	,
13286	3952	10	and	and	CC
13286	3952	11	strained	strained	JJ
13286	3952	12	lemon	lemon	NN
13286	3952	13	juice	juice	NN
13286	3952	14	.	.	.
13286	3953	1	Stir	stir	VB
13286	3953	2	mixture	mixture	NN
13286	3953	3	several	several	JJ
13286	3953	4	minutes	minute	NNS
13286	3953	5	longer	long	RBR
13286	3953	6	.	.	.
13286	3954	1	Have	have	VBP
13286	3954	2	ready	ready	JJ
13286	3954	3	Criscoed	Criscoed	NNP
13286	3954	4	gem	gem	NN
13286	3954	5	tins	tin	NNS
13286	3954	6	,	,	,
13286	3954	7	three	three	CD
13286	3954	8	-	-	HYPH
13286	3954	9	parts	part	NNS
13286	3954	10	fill	fill	VBP
13286	3954	11	them	-PRON-	PRP
13286	3954	12	with	with	IN
13286	3954	13	mixture	mixture	NN
13286	3954	14	and	and	CC
13286	3954	15	bake	bake	VB
13286	3954	16	in	in	RP
13286	3954	17	fairly	fairly	RB
13286	3954	18	hot	hot	JJ
13286	3954	19	oven	oven	NN
13286	3954	20	from	from	IN
13286	3954	21	20	20	CD
13286	3954	22	to	to	TO
13286	3954	23	25	25	CD
13286	3954	24	minutes	minute	NNS
13286	3954	25	.	.	.
13286	3955	1	Unmold	unmold	NN
13286	3955	2	cakes	cake	NNS
13286	3955	3	and	and	CC
13286	3955	4	place	place	NN
13286	3955	5	on	on	IN
13286	3955	6	sieve	sieve	NNP
13286	3955	7	to	to	TO
13286	3955	8	cool	cool	VB
13286	3955	9	.	.	.
13286	3956	1	Cakes	cake	NNS
13286	3956	2	may	may	MD
13286	3956	3	be	be	VB
13286	3956	4	coated	coat	VBN
13286	3956	5	with	with	IN
13286	3956	6	chocolate	chocolate	NN
13286	3956	7	or	or	CC
13286	3956	8	boiled	boil	VBD
13286	3956	9	frosting	frosting	NN
13286	3956	10	.	.	.
13286	3957	1	October	October	NNP
13286	3957	2	17	17	CD
13286	3957	3	_	_	NNP
13286	3957	4	Baked	Baked	NNP
13286	3957	5	Veal	Veal	NNP
13286	3957	6	Cutlet	Cutlet	NNP
13286	3957	7	Potatoes	Potatoes	NNP
13286	3957	8	Scalloped	scallop	VBN
13286	3957	9	with	with	IN
13286	3957	10	Green	Green	NNP
13286	3957	11	Peppers	Peppers	NNPS
13286	3957	12	Succotash	Succotash	NNP
13286	3957	13	Spinach	Spinach	NNP
13286	3957	14	Salad	Salad	NNP
13286	3957	15	*	*	NFP
13286	3957	16	Apple	Apple	NNP
13286	3957	17	Pie	Pie	NNP
13286	3957	18	,	,	,
13286	3957	19	Whipped	Whipped	NNP
13286	3957	20	Cream	Cream	NNP
13286	3957	21	Coffee	Coffee	NNP
13286	3957	22	_	_	NNP
13286	3957	23	_	_	NNP
13286	3957	24	*	*	NFP
13286	3957	25	Apple	Apple	NNP
13286	3957	26	Pie_--Core	Pie_--Core	NNP
13286	3957	27	,	,	,
13286	3957	28	peel	peel	NN
13286	3957	29	and	and	CC
13286	3957	30	cut	cut	VBN
13286	3957	31	in	in	IN
13286	3957	32	halves	half	NNS
13286	3957	33	8	8	CD
13286	3957	34	tart	tart	JJ
13286	3957	35	apples	apple	NNS
13286	3957	36	.	.	.
13286	3958	1	Line	line	NN
13286	3958	2	pie	pie	NN
13286	3958	3	plate	plate	NN
13286	3958	4	with	with	IN
13286	3958	5	Crisco	Crisco	NNP
13286	3958	6	pastry	pastry	NN
13286	3958	7	,	,	,
13286	3958	8	and	and	CC
13286	3958	9	fill	fill	VB
13286	3958	10	with	with	IN
13286	3958	11	apples	apple	NNS
13286	3958	12	;	;	:
13286	3958	13	sprinkle	sprinkle	VB
13286	3958	14	over	over	IN
13286	3958	15	3	3	CD
13286	3958	16	tablespoons	tablespoon	NNS
13286	3958	17	sugar	sugar	NN
13286	3958	18	,	,	,
13286	3958	19	1/2	1/2	CD
13286	3958	20	teaspoonful	teaspoonful	JJ
13286	3958	21	cinnamon	cinnamon	NN
13286	3958	22	,	,	,
13286	3958	23	or	or	CC
13286	3958	24	nutmeg	nutmeg	NN
13286	3958	25	and	and	CC
13286	3958	26	cloves	clove	NNS
13286	3958	27	,	,	,
13286	3958	28	and	and	CC
13286	3958	29	2	2	CD
13286	3958	30	tablespoons	tablespoon	NNS
13286	3958	31	Crisco	Crisco	NNP
13286	3958	32	in	in	IN
13286	3958	33	small	small	JJ
13286	3958	34	pieces	piece	NNS
13286	3958	35	.	.	.
13286	3959	1	Bake	bake	VB
13286	3959	2	till	till	IN
13286	3959	3	apples	apple	NNS
13286	3959	4	are	be	VBP
13286	3959	5	soft	soft	JJ
13286	3959	6	,	,	,
13286	3959	7	then	then	RB
13286	3959	8	,	,	,
13286	3959	9	at	at	IN
13286	3959	10	the	the	DT
13286	3959	11	last	last	JJ
13286	3959	12	moment	moment	NN
13286	3959	13	cover	cover	VBP
13286	3959	14	with	with	IN
13286	3959	15	1	1	CD
13286	3959	16	cupful	cupful	JJ
13286	3959	17	whipped	whip	VBN
13286	3959	18	cream	cream	NN
13286	3959	19	,	,	,
13286	3959	20	and	and	CC
13286	3959	21	send	send	VB
13286	3959	22	to	to	IN
13286	3959	23	table	table	NN
13286	3959	24	.	.	.
13286	3960	1	October	October	NNP
13286	3960	2	18	18	CD
13286	3960	3	_	_	NNP
13286	3960	4	Rice	Rice	NNP
13286	3960	5	Soup	Soup	NNP
13286	3960	6	Fish	Fish	NNP
13286	3960	7	Pudding	Pudding	NNP
13286	3960	8	Cauliflower	Cauliflower	NNP
13286	3960	9	*	*	NFP
13286	3960	10	Savory	Savory	NNP
13286	3960	11	Potatoes	Potatoes	NNP
13286	3960	12	Cheese	Cheese	NNP
13286	3960	13	Custard	Custard	NNP
13286	3960	14	Apple	Apple	NNP
13286	3960	15	Dumplings	Dumplings	NNPS
13286	3960	16	Coffee	Coffee	NNP
13286	3960	17	_	_	NNP
13286	3960	18	_	_	NNP
13286	3960	19	*	*	NFP
13286	3960	20	Savory	Savory	NNP
13286	3960	21	Potatoes_--Pare	potatoes_--pare	JJ
13286	3960	22	10	10	CD
13286	3960	23	large	large	JJ
13286	3960	24	potatoes	potato	NNS
13286	3960	25	and	and	CC
13286	3960	26	slice	slice	VB
13286	3960	27	them	-PRON-	PRP
13286	3960	28	,	,	,
13286	3960	29	add	add	VB
13286	3960	30	1	1	CD
13286	3960	31	chopped	chop	VBN
13286	3960	32	onion	onion	NN
13286	3960	33	.	.	.
13286	3961	1	Crisco	Crisco	NNP
13286	3961	2	pudding	pudding	NN
13286	3961	3	dish	dish	NN
13286	3961	4	,	,	,
13286	3961	5	put	put	VBN
13286	3961	6	in	in	IN
13286	3961	7	potatoes	potato	NNS
13286	3961	8	and	and	CC
13286	3961	9	onion	onion	NN
13286	3961	10	,	,	,
13286	3961	11	sprinkle	sprinkle	VB
13286	3961	12	with	with	IN
13286	3961	13	salt	salt	NN
13286	3961	14	and	and	CC
13286	3961	15	pepper	pepper	NN
13286	3961	16	,	,	,
13286	3961	17	1	1	CD
13286	3961	18	teaspoon	teaspoon	NN
13286	3961	19	sage	sage	NN
13286	3961	20	and	and	CC
13286	3961	21	dot	dot	NN
13286	3961	22	with	with	IN
13286	3961	23	Crisco	Crisco	NNP
13286	3961	24	,	,	,
13286	3961	25	add	add	VB
13286	3961	26	1	1	CD
13286	3961	27	cup	cup	NN
13286	3961	28	water	water	NN
13286	3961	29	and	and	CC
13286	3961	30	bake	bake	VB
13286	3961	31	for	for	IN
13286	3961	32	1	1	CD
13286	3961	33	-	-	SYM
13286	3961	34	1/4	1/4	CD
13286	3961	35	hours	hour	NNS
13286	3961	36	.	.	.
13286	3962	1	October	October	NNP
13286	3962	2	19	19	CD
13286	3962	3	_	_	NNP
13286	3962	4	Lamb	Lamb	NNP
13286	3962	5	Cutlets	Cutlets	NNPS
13286	3962	6	,	,	,
13286	3962	7	Morland	Morland	NNP
13286	3962	8	Style	Style	NNP
13286	3962	9	*	*	NFP
13286	3962	10	Artichokes	Artichokes	NNP
13286	3962	11	Riced	rice	VBD
13286	3962	12	Potatoes	Potatoes	NNPS
13286	3962	13	Celery	Celery	NNP
13286	3962	14	Salad	Salad	NNP
13286	3962	15	Crackers	Crackers	NNPS
13286	3962	16	Cheese	Cheese	NNP
13286	3962	17	Peach	Peach	NNP
13286	3962	18	Melba	Melba	NNP
13286	3962	19	Coffee	Coffee	NNP
13286	3962	20	_	_	NNP
13286	3962	21	_	_	NNP
13286	3962	22	*	*	NFP
13286	3962	23	Artichokes_--Select	artichokes_--select	VB
13286	3962	24	some	some	DT
13286	3962	25	small	small	JJ
13286	3962	26	artichokes	artichoke	NNS
13286	3962	27	,	,	,
13286	3962	28	trim	trim	VB
13286	3962	29	them	-PRON-	PRP
13286	3962	30	and	and	CC
13286	3962	31	put	put	VBN
13286	3962	32	in	in	IN
13286	3962	33	earthenware	earthenware	NN
13286	3962	34	stewpan	stewpan	NN
13286	3962	35	containing	contain	VBG
13286	3962	36	some	some	DT
13286	3962	37	hot	hot	JJ
13286	3962	38	Crisco	crisco	NN
13286	3962	39	.	.	.
13286	3963	1	Season	season	NN
13286	3963	2	with	with	IN
13286	3963	3	salt	salt	NN
13286	3963	4	and	and	CC
13286	3963	5	pepper	pepper	NN
13286	3963	6	and	and	CC
13286	3963	7	cover	cover	NN
13286	3963	8	stewpan	stewpan	NN
13286	3963	9	,	,	,
13286	3963	10	leaving	leave	VBG
13286	3963	11	to	to	TO
13286	3963	12	cook	cook	VB
13286	3963	13	for	for	IN
13286	3963	14	about	about	RB
13286	3963	15	10	10	CD
13286	3963	16	minutes	minute	NNS
13286	3963	17	.	.	.
13286	3964	1	Then	then	RB
13286	3964	2	add	add	VB
13286	3964	3	for	for	IN
13286	3964	4	each	each	DT
13286	3964	5	1	1	CD
13286	3964	6	dozen	dozen	NN
13286	3964	7	artichokes	artichoke	NNS
13286	3964	8	,	,	,
13286	3964	9	1	1	CD
13286	3964	10	pint	pint	NN
13286	3964	11	canned	canned	JJ
13286	3964	12	peas	pea	NNS
13286	3964	13	and	and	CC
13286	3964	14	1	1	CD
13286	3964	15	shredded	shredded	JJ
13286	3964	16	lettuce	lettuce	NN
13286	3964	17	.	.	.
13286	3965	1	Cover	cover	VB
13286	3965	2	once	once	RB
13286	3965	3	more	more	RBR
13286	3965	4	and	and	CC
13286	3965	5	cook	cook	VBP
13286	3965	6	gently	gently	RB
13286	3965	7	without	without	IN
13286	3965	8	moistening	moisten	VBG
13286	3965	9	,	,	,
13286	3965	10	the	the	DT
13286	3965	11	moisture	moisture	NN
13286	3965	12	of	of	IN
13286	3965	13	lettuce	lettuce	NN
13286	3965	14	and	and	CC
13286	3965	15	peas	pea	NNS
13286	3965	16	sufficing	suffice	VBG
13286	3965	17	.	.	.
13286	3966	1	October	October	NNP
13286	3966	2	20	20	CD
13286	3966	3	_	_	NNP
13286	3966	4	Canteloupes	Canteloupes	NNP
13286	3966	5	Young	Young	NNP
13286	3966	6	Chickens	Chickens	NNPS
13286	3966	7	,	,	,
13286	3966	8	Roasted	Roasted	NNP
13286	3966	9	Stuffed	Stuffed	NNP
13286	3966	10	Tomatoes	Tomatoes	NNP
13286	3966	11	*	*	NFP
13286	3966	12	Grilled	Grilled	NNP
13286	3966	13	Potatoes	Potatoes	NNP
13286	3966	14	Apple	Apple	NNP
13286	3966	15	and	and	CC
13286	3966	16	Nut	Nut	NNP
13286	3966	17	Salad	Salad	NNP
13286	3966	18	Fruit	Fruit	NNP
13286	3966	19	Cup	Cup	NNP
13286	3966	20	Coffee	Coffee	NNP
13286	3966	21	_	_	NNP
13286	3966	22	_	_	NNP
13286	3966	23	*	*	NFP
13286	3966	24	Grilled	grill	VBD
13286	3966	25	Potatoes_--Cut	potatoes_--cut	RB
13286	3966	26	cold	cold	JJ
13286	3966	27	boiled	boil	VBN
13286	3966	28	potatoes	potato	NNS
13286	3966	29	into	into	IN
13286	3966	30	1/2	1/2	CD
13286	3966	31	inch	inch	NN
13286	3966	32	slices	slice	NNS
13286	3966	33	lengthways	lengthway	NNS
13286	3966	34	,	,	,
13286	3966	35	dip	dip	NN
13286	3966	36	in	in	IN
13286	3966	37	melted	melt	VBN
13286	3966	38	Crisco	Crisco	NNP
13286	3966	39	,	,	,
13286	3966	40	sprinkle	sprinkle	VB
13286	3966	41	with	with	IN
13286	3966	42	chopped	chop	VBN
13286	3966	43	olives	olive	NNS
13286	3966	44	,	,	,
13286	3966	45	pour	pour	VBP
13286	3966	46	over	over	IN
13286	3966	47	a	a	DT
13286	3966	48	little	little	JJ
13286	3966	49	melted	melted	JJ
13286	3966	50	Crisco	Crisco	NNP
13286	3966	51	and	and	CC
13286	3966	52	send	send	VB
13286	3966	53	to	to	IN
13286	3966	54	table	table	NN
13286	3966	55	.	.	.
13286	3967	1	October	October	NNP
13286	3967	2	21	21	CD
13286	3967	3	_	_	NNP
13286	3967	4	*	*	NFP
13286	3967	5	Giblet	Giblet	NNP
13286	3967	6	Soup	Soup	NNP
13286	3967	7	Spiced	Spiced	NNP
13286	3967	8	Shoulder	Shoulder	NNP
13286	3967	9	of	of	IN
13286	3967	10	Mutton	Mutton	NNP
13286	3967	11	Brussels	Brussels	NNP
13286	3967	12	Sprouts	Sprouts	NNP
13286	3967	13	Mashed	Mashed	NNP
13286	3967	14	Potatoes	Potatoes	NNP
13286	3967	15	Prune	Prune	NNP
13286	3967	16	Mold	Mold	NNP
13286	3967	17	Coffee	Coffee	NNP
13286	3967	18	_	_	NNP
13286	3967	19	_	_	NNP
13286	3967	20	*	*	NFP
13286	3967	21	Giblet	Giblet	NNP
13286	3967	22	Soup_--Scald	Soup_--Scald	NNP
13286	3967	23	and	and	CC
13286	3967	24	cut	cut	VBD
13286	3967	25	up	up	RP
13286	3967	26	1	1	CD
13286	3967	27	set	set	NN
13286	3967	28	of	of	IN
13286	3967	29	giblets	giblet	NNS
13286	3967	30	--	--	:
13286	3967	31	these	these	DT
13286	3967	32	include	include	VBP
13286	3967	33	the	the	DT
13286	3967	34	neck	neck	NN
13286	3967	35	,	,	,
13286	3967	36	gizzard	gizzard	NNP
13286	3967	37	,	,	,
13286	3967	38	liver	liver	NNP
13286	3967	39	,	,	,
13286	3967	40	and	and	CC
13286	3967	41	heart	heart	NN
13286	3967	42	of	of	IN
13286	3967	43	any	any	DT
13286	3967	44	fowl	fowl	NN
13286	3967	45	,	,	,
13286	3967	46	put	put	VB
13286	3967	47	them	-PRON-	PRP
13286	3967	48	into	into	IN
13286	3967	49	a	a	DT
13286	3967	50	pan	pan	NN
13286	3967	51	with	with	IN
13286	3967	52	1	1	CD
13286	3967	53	quart	quart	NN
13286	3967	54	stock	stock	NN
13286	3967	55	or	or	CC
13286	3967	56	water	water	NN
13286	3967	57	,	,	,
13286	3967	58	1	1	CD
13286	3967	59	whole	whole	JJ
13286	3967	60	onion	onion	NN
13286	3967	61	stuck	stick	VBD
13286	3967	62	with	with	IN
13286	3967	63	cloves	clove	NNS
13286	3967	64	,	,	,
13286	3967	65	and	and	CC
13286	3967	66	the	the	DT
13286	3967	67	grated	grate	VBN
13286	3967	68	rind	rind	NN
13286	3967	69	of	of	IN
13286	3967	70	1/2	1/2	CD
13286	3967	71	a	a	DT
13286	3967	72	lemon	lemon	NN
13286	3967	73	.	.	.
13286	3968	1	Simmer	simmer	NN
13286	3968	2	for	for	IN
13286	3968	3	3	3	CD
13286	3968	4	hours	hour	NNS
13286	3968	5	and	and	CC
13286	3968	6	strain	strain	VB
13286	3968	7	.	.	.
13286	3969	1	Peel	peel	NN
13286	3969	2	and	and	CC
13286	3969	3	slice	slice	VB
13286	3969	4	2	2	CD
13286	3969	5	onions	onion	NNS
13286	3969	6	and	and	CC
13286	3969	7	fry	fry	VB
13286	3969	8	them	-PRON-	PRP
13286	3969	9	in	in	IN
13286	3969	10	3	3	CD
13286	3969	11	tablespoons	tablespoon	NNS
13286	3969	12	melted	melt	VBN
13286	3969	13	Crisco	Crisco	NNP
13286	3969	14	when	when	WRB
13286	3969	15	brown	brown	NNP
13286	3969	16	,	,	,
13286	3969	17	stir	stir	VBP
13286	3969	18	in	in	IN
13286	3969	19	1	1	CD
13286	3969	20	tablespoon	tablespoon	NN
13286	3969	21	flour	flour	NN
13286	3969	22	and	and	CC
13286	3969	23	fry	fry	VB
13286	3969	24	it	-PRON-	PRP
13286	3969	25	brown	brown	JJ
13286	3969	26	,	,	,
13286	3969	27	add	add	VB
13286	3969	28	the	the	DT
13286	3969	29	stock	stock	NN
13286	3969	30	and	and	CC
13286	3969	31	stir	stir	NN
13286	3969	32	till	till	IN
13286	3969	33	boiling	boil	VBG
13286	3969	34	,	,	,
13286	3969	35	put	put	VBD
13286	3969	36	back	back	RP
13286	3969	37	the	the	DT
13286	3969	38	giblets	giblet	NNS
13286	3969	39	,	,	,
13286	3969	40	season	season	NN
13286	3969	41	with	with	IN
13286	3969	42	salt	salt	NN
13286	3969	43	and	and	CC
13286	3969	44	pepper	pepper	NN
13286	3969	45	,	,	,
13286	3969	46	1	1	CD
13286	3969	47	grated	grate	VBD
13286	3969	48	carrot	carrot	NN
13286	3969	49	and	and	CC
13286	3969	50	simmer	simmer	NN
13286	3969	51	for	for	IN
13286	3969	52	30	30	CD
13286	3969	53	minutes	minute	NNS
13286	3969	54	.	.	.
13286	3970	1	October	October	NNP
13286	3970	2	22	22	CD
13286	3970	3	_	_	NN
13286	3970	4	*	*	NFP
13286	3970	5	Okra	Okra	NNP
13286	3970	6	Soup	Soup	NNP
13286	3970	7	Curried	Curried	NNP
13286	3970	8	Mutton	Mutton	NNP
13286	3970	9	Rice	Rice	NNP
13286	3970	10	Stewed	Stewed	NNP
13286	3970	11	Celery	Celery	NNP
13286	3970	12	with	with	IN
13286	3970	13	Egg	Egg	NNP
13286	3970	14	Sauce	Sauce	NNP
13286	3970	15	Asparagus	Asparagus	NNP
13286	3970	16	Salad	Salad	NNP
13286	3970	17	Pear	Pear	NNP
13286	3970	18	Fritters	Fritters	NNPS
13286	3970	19	Coffee	Coffee	NNP
13286	3970	20	_	_	NNP
13286	3970	21	_	_	NNP
13286	3970	22	*	*	NFP
13286	3970	23	Okra	Okra	NNP
13286	3970	24	Soup_--Cut	Soup_--Cut	NNP
13286	3970	25	into	into	IN
13286	3970	26	pieces	piece	NNS
13286	3970	27	2	2	CD
13286	3970	28	-	-	SYM
13286	3970	29	1/2	1/2	CD
13286	3970	30	cups	cup	NNS
13286	3970	31	okra	okra	NN
13286	3970	32	,	,	,
13286	3970	33	slice	slice	VB
13286	3970	34	1	1	CD
13286	3970	35	onion	onion	NN
13286	3970	36	,	,	,
13286	3970	37	slice	slice	NN
13286	3970	38	1	1	CD
13286	3970	39	carrot	carrot	NN
13286	3970	40	,	,	,
13286	3970	41	slice	slice	NNP
13286	3970	42	1	1	CD
13286	3970	43	turnip	turnip	NN
13286	3970	44	,	,	,
13286	3970	45	three	three	CD
13286	3970	46	tomatoes	tomato	NNS
13286	3970	47	skinned	skin	VBD
13286	3970	48	and	and	CC
13286	3970	49	sliced	slice	VBD
13286	3970	50	,	,	,
13286	3970	51	1	1	CD
13286	3970	52	cup	cup	NN
13286	3970	53	beans	bean	NNS
13286	3970	54	,	,	,
13286	3970	55	1	1	LS
13286	3970	56	can	can	MD
13286	3970	57	peas	pea	NNS
13286	3970	58	,	,	,
13286	3970	59	dice	dice	NNP
13286	3970	60	2	2	CD
13286	3970	61	stalks	stalk	NNS
13286	3970	62	celery	celery	NN
13286	3970	63	and	and	CC
13286	3970	64	chop	chop	NN
13286	3970	65	3	3	CD
13286	3970	66	tablespoons	tablespoon	NNS
13286	3970	67	parsley	parsley	NN
13286	3970	68	.	.	.
13286	3971	1	Melt	melt	NN
13286	3971	2	3	3	CD
13286	3971	3	tablespoons	tablespoon	NNS
13286	3971	4	Crisco	Crisco	NNP
13286	3971	5	in	in	IN
13286	3971	6	a	a	DT
13286	3971	7	saucepan	saucepan	NN
13286	3971	8	,	,	,
13286	3971	9	add	add	VB
13286	3971	10	onion	onion	NN
13286	3971	11	,	,	,
13286	3971	12	carrot	carrot	NNP
13286	3971	13	,	,	,
13286	3971	14	turnip	turnip	NNP
13286	3971	15	,	,	,
13286	3971	16	beans	bean	NNS
13286	3971	17	,	,	,
13286	3971	18	and	and	CC
13286	3971	19	cook	cook	VB
13286	3971	20	15	15	CD
13286	3971	21	minutes	minute	NNS
13286	3971	22	,	,	,
13286	3971	23	add	add	VB
13286	3971	24	okra	okra	NN
13286	3971	25	,	,	,
13286	3971	26	celery	celery	NN
13286	3971	27	,	,	,
13286	3971	28	and	and	CC
13286	3971	29	5	5	CD
13286	3971	30	cups	cup	NNS
13286	3971	31	water	water	NN
13286	3971	32	,	,	,
13286	3971	33	cook	cook	VB
13286	3971	34	slowly	slowly	RB
13286	3971	35	for	for	IN
13286	3971	36	1	1	CD
13286	3971	37	-	-	SYM
13286	3971	38	1/2	1/2	CD
13286	3971	39	hours	hour	NNS
13286	3971	40	,	,	,
13286	3971	41	add	add	VB
13286	3971	42	seasoning	seasoning	NN
13286	3971	43	of	of	IN
13286	3971	44	salt	salt	NN
13286	3971	45	,	,	,
13286	3971	46	pepper	pepper	NN
13286	3971	47	and	and	CC
13286	3971	48	red	red	JJ
13286	3971	49	pepper	pepper	NN
13286	3971	50	,	,	,
13286	3971	51	tomatoes	tomato	NNS
13286	3971	52	,	,	,
13286	3971	53	corn	corn	NN
13286	3971	54	and	and	CC
13286	3971	55	peas	pea	NNS
13286	3971	56	and	and	CC
13286	3971	57	simmer	simmer	VB
13286	3971	58	for	for	IN
13286	3971	59	40	40	CD
13286	3971	60	minutes	minute	NNS
13286	3971	61	.	.	.
13286	3972	1	If	if	IN
13286	3972	2	too	too	RB
13286	3972	3	thick	thick	JJ
13286	3972	4	,	,	,
13286	3972	5	thin	thin	JJ
13286	3972	6	with	with	IN
13286	3972	7	stock	stock	NN
13286	3972	8	.	.	.
13286	3973	1	Serve	serve	VB
13286	3973	2	hot	hot	JJ
13286	3973	3	.	.	.
13286	3974	1	October	October	NNP
13286	3974	2	23	23	CD
13286	3974	3	_	_	NNP
13286	3974	4	*	*	NFP
13286	3974	5	Haricot	Haricot	NNP
13286	3974	6	of	of	IN
13286	3974	7	Veal	Veal	NNP
13286	3974	8	Baked	Baked	NNP
13286	3974	9	Tomatoes	Tomatoes	NNPS
13286	3974	10	Russian	russian	JJ
13286	3974	11	Fish	fish	NN
13286	3974	12	Salad	Salad	NNP
13286	3974	13	Date	Date	NNP
13286	3974	14	Souffle	Souffle	NNP
13286	3974	15	Coffee	Coffee	NNP
13286	3974	16	_	_	NNP
13286	3974	17	_	_	NNP
13286	3974	18	*	*	NFP
13286	3974	19	Haricot	Haricot	NNP
13286	3974	20	of	of	IN
13286	3974	21	Veal_--Cut	Veal_--Cut	NNP
13286	3974	22	2	2	CD
13286	3974	23	pounds	pound	NNS
13286	3974	24	fillet	fillet	NN
13286	3974	25	of	of	IN
13286	3974	26	veal	veal	NN
13286	3974	27	into	into	IN
13286	3974	28	small	small	JJ
13286	3974	29	pieces	piece	NNS
13286	3974	30	of	of	IN
13286	3974	31	uniform	uniform	JJ
13286	3974	32	shape	shape	NN
13286	3974	33	and	and	CC
13286	3974	34	size	size	NN
13286	3974	35	,	,	,
13286	3974	36	and	and	CC
13286	3974	37	fry	fry	VB
13286	3974	38	till	till	IN
13286	3974	39	a	a	DT
13286	3974	40	light	light	JJ
13286	3974	41	brown	brown	JJ
13286	3974	42	in	in	IN
13286	3974	43	hot	hot	JJ
13286	3974	44	Crisco	Crisco	NNP
13286	3974	45	.	.	.
13286	3975	1	Add	add	NN
13286	3975	2	2	2	CD
13286	3975	3	tablespoons	tablespoon	NNS
13286	3975	4	flour	flour	NN
13286	3975	5	blended	blend	VBN
13286	3975	6	with	with	IN
13286	3975	7	2	2	CD
13286	3975	8	tablespoons	tablespoon	NNS
13286	3975	9	melted	melt	VBN
13286	3975	10	Crisco	Crisco	NNP
13286	3975	11	.	.	.
13286	3976	1	Season	season	NN
13286	3976	2	with	with	IN
13286	3976	3	salt	salt	NN
13286	3976	4	and	and	CC
13286	3976	5	pepper	pepper	NN
13286	3976	6	,	,	,
13286	3976	7	cover	cover	VB
13286	3976	8	with	with	IN
13286	3976	9	1	1	CD
13286	3976	10	pint	pint	NN
13286	3976	11	stock	stock	NN
13286	3976	12	or	or	CC
13286	3976	13	water	water	NN
13286	3976	14	,	,	,
13286	3976	15	and	and	CC
13286	3976	16	let	let	VB
13286	3976	17	simmer	simmer	NN
13286	3976	18	,	,	,
13286	3976	19	covered	cover	VBN
13286	3976	20	closely	closely	RB
13286	3976	21	,	,	,
13286	3976	22	till	till	IN
13286	3976	23	veal	veal	NN
13286	3976	24	is	be	VBZ
13286	3976	25	done	do	VBN
13286	3976	26	and	and	CC
13286	3976	27	till	till	IN
13286	3976	28	stock	stock	NN
13286	3976	29	is	be	VBZ
13286	3976	30	well	well	RB
13286	3976	31	cooked	cook	VBN
13286	3976	32	away	away	RB
13286	3976	33	.	.	.
13286	3977	1	Take	take	VB
13286	3977	2	up	up	RP
13286	3977	3	,	,	,
13286	3977	4	arrange	arrange	NN
13286	3977	5	in	in	IN
13286	3977	6	circle	circle	NN
13286	3977	7	on	on	IN
13286	3977	8	dish	dish	NN
13286	3977	9	,	,	,
13286	3977	10	and	and	CC
13286	3977	11	in	in	IN
13286	3977	12	center	center	NN
13286	3977	13	put	put	VBD
13286	3977	14	Lima	Lima	NNP
13286	3977	15	beans	bean	NNS
13286	3977	16	,	,	,
13286	3977	17	boiled	boil	VBD
13286	3977	18	and	and	CC
13286	3977	19	reheated	reheat	VBN
13286	3977	20	in	in	IN
13286	3977	21	plenty	plenty	NN
13286	3977	22	of	of	IN
13286	3977	23	Crisco	Crisco	NNP
13286	3977	24	.	.	.
13286	3978	1	October	October	NNP
13286	3978	2	24	24	CD
13286	3978	3	_	_	NNP
13286	3978	4	Roast	Roast	NNP
13286	3978	5	Pork	Pork	NNP
13286	3978	6	,	,	,
13286	3978	7	Apple	Apple	NNP
13286	3978	8	Sauce	Sauce	NNP
13286	3978	9	Browned	brown	VBD
13286	3978	10	Parsnips	parsnip	NNS
13286	3978	11	Glazed	Glazed	NNP
13286	3978	12	Sweet	Sweet	NNP
13286	3978	13	Potatoes	Potatoes	NNPS
13286	3978	14	Porcupine	Porcupine	NNP
13286	3978	15	Salad	Salad	NNP
13286	3978	16	*	*	NFP
13286	3978	17	Black	Black	NNP
13286	3978	18	Cap	Cap	NNP
13286	3978	19	Pudding	Pudding	NNP
13286	3978	20	Coffee	Coffee	NNP
13286	3978	21	_	_	NNP
13286	3978	22	_	_	NNP
13286	3978	23	*	*	NFP
13286	3978	24	Black	Black	NNP
13286	3978	25	Cap	Cap	NNP
13286	3978	26	Pudding_--Mix	Pudding_--Mix	NNP
13286	3978	27	1/4	1/4	CD
13286	3978	28	cup	cup	NN
13286	3978	29	currants	currant	NNS
13286	3978	30	,	,	,
13286	3978	31	with	with	IN
13286	3978	32	3	3	CD
13286	3978	33	tablespoons	tablespoon	NNS
13286	3978	34	sugar	sugar	NN
13286	3978	35	,	,	,
13286	3978	36	1/2	1/2	CD
13286	3978	37	teaspoon	teaspoon	NN
13286	3978	38	salt	salt	NN
13286	3978	39	,	,	,
13286	3978	40	1	1	CD
13286	3978	41	-	-	SYM
13286	3978	42	1/4	1/4	CD
13286	3978	43	cups	cup	NNS
13286	3978	44	flour	flour	NN
13286	3978	45	sifted	sift	VBN
13286	3978	46	with	with	IN
13286	3978	47	1	1	CD
13286	3978	48	teaspoon	teaspoon	NN
13286	3978	49	baking	baking	NN
13286	3978	50	powder	powder	NN
13286	3978	51	,	,	,
13286	3978	52	1/2	1/2	CD
13286	3978	53	teaspoon	teaspoon	NN
13286	3978	54	grated	grate	VBD
13286	3978	55	nutmeg	nutmeg	NNS
13286	3978	56	,	,	,
13286	3978	57	2	2	CD
13286	3978	58	tablespoons	tablespoon	NNS
13286	3978	59	Crisco	Crisco	NNP
13286	3978	60	,	,	,
13286	3978	61	2	2	CD
13286	3978	62	well	well	RB
13286	3978	63	beaten	beat	VBN
13286	3978	64	eggs	egg	NNS
13286	3978	65	,	,	,
13286	3978	66	and	and	CC
13286	3978	67	2	2	CD
13286	3978	68	cupfuls	cupfuls	NN
13286	3978	69	milk	milk	NN
13286	3978	70	,	,	,
13286	3978	71	and	and	CC
13286	3978	72	beat	beat	VBD
13286	3978	73	well	well	RB
13286	3978	74	together	together	RB
13286	3978	75	.	.	.
13286	3979	1	Crisco	Crisco	NNP
13286	3979	2	a	a	DT
13286	3979	3	pudding	pudding	JJ
13286	3979	4	mold	mold	NN
13286	3979	5	,	,	,
13286	3979	6	sprinkle	sprinkle	VBP
13286	3979	7	in	in	IN
13286	3979	8	some	some	DT
13286	3979	9	currants	currant	NNS
13286	3979	10	,	,	,
13286	3979	11	pour	pour	VBP
13286	3979	12	in	in	IN
13286	3979	13	mixture	mixture	NN
13286	3979	14	,	,	,
13286	3979	15	cover	cover	VB
13286	3979	16	with	with	IN
13286	3979	17	greased	greased	JJ
13286	3979	18	paper	paper	NN
13286	3979	19	and	and	CC
13286	3979	20	steam	steam	NN
13286	3979	21	for	for	IN
13286	3979	22	2	2	CD
13286	3979	23	hours	hour	NNS
13286	3979	24	.	.	.
13286	3980	1	Serve	serve	VB
13286	3980	2	with	with	IN
13286	3980	3	milk	milk	NN
13286	3980	4	.	.	.
13286	3981	1	October	October	NNP
13286	3981	2	25	25	CD
13286	3981	3	_	_	NNP
13286	3981	4	Wild	Wild	NNP
13286	3981	5	Duck	Duck	NNP
13286	3981	6	with	with	IN
13286	3981	7	Mushrooms	mushroom	NNS
13286	3981	8	*	*	NFP
13286	3981	9	Stuffed	Stuffed	NNP
13286	3981	10	Egg	Egg	NNP
13286	3981	11	Plant	Plant	NNP
13286	3981	12	Apple	Apple	NNP
13286	3981	13	and	and	CC
13286	3981	14	Cucumber	Cucumber	NNP
13286	3981	15	Salad	Salad	NNP
13286	3981	16	Almond	Almond	NNP
13286	3981	17	Pudding	Pudding	NNP
13286	3981	18	Hot	Hot	NNP
13286	3981	19	Cheese	Cheese	NNP
13286	3981	20	Denises	Denises	NNPS
13286	3981	21	Coffee	Coffee	NNP
13286	3981	22	_	_	NNP
13286	3981	23	_	_	NNP
13286	3981	24	*	*	NFP
13286	3981	25	Stuffed	Stuffed	NNP
13286	3981	26	Egg	Egg	NNP
13286	3981	27	Plant_--Parboil	Plant_--Parboil	NNP
13286	3981	28	1	1	CD
13286	3981	29	egg	egg	NN
13286	3981	30	plant	plant	NN
13286	3981	31	and	and	CC
13286	3981	32	cut	cut	VBD
13286	3981	33	in	in	IN
13286	3981	34	halves	half	NNS
13286	3981	35	.	.	.
13286	3982	1	Scrape	scrape	VB
13286	3982	2	out	out	RP
13286	3982	3	some	some	DT
13286	3982	4	of	of	IN
13286	3982	5	the	the	DT
13286	3982	6	inside	inside	NN
13286	3982	7	and	and	CC
13286	3982	8	chop	chop	VB
13286	3982	9	some	some	DT
13286	3982	10	cold	cold	JJ
13286	3982	11	cooked	cooked	JJ
13286	3982	12	meat	meat	NN
13286	3982	13	with	with	IN
13286	3982	14	2	2	CD
13286	3982	15	tomatoes	tomato	NNS
13286	3982	16	,	,	,
13286	3982	17	1	1	CD
13286	3982	18	onion	onion	NN
13286	3982	19	,	,	,
13286	3982	20	and	and	CC
13286	3982	21	2	2	CD
13286	3982	22	green	green	JJ
13286	3982	23	peppers	pepper	NNS
13286	3982	24	.	.	.
13286	3983	1	Then	then	RB
13286	3983	2	mix	mix	VB
13286	3983	3	with	with	IN
13286	3983	4	1	1	CD
13286	3983	5	beaten	beat	VBN
13286	3983	6	egg	egg	NN
13286	3983	7	,	,	,
13286	3983	8	1	1	CD
13286	3983	9	tablespoon	tablespoon	NN
13286	3983	10	Crisco	Crisco	NNP
13286	3983	11	,	,	,
13286	3983	12	and	and	CC
13286	3983	13	salt	salt	NN
13286	3983	14	and	and	CC
13286	3983	15	pepper	pepper	NN
13286	3983	16	to	to	IN
13286	3983	17	taste	taste	NN
13286	3983	18	.	.	.
13286	3984	1	Fill	fill	VB
13286	3984	2	halves	half	NNS
13286	3984	3	with	with	IN
13286	3984	4	this	this	DT
13286	3984	5	mixture	mixture	NN
13286	3984	6	;	;	:
13286	3984	7	sprinkle	sprinkle	VB
13286	3984	8	with	with	IN
13286	3984	9	breadcrumbs	breadcrumb	NNS
13286	3984	10	and	and	CC
13286	3984	11	tiny	tiny	JJ
13286	3984	12	bits	bit	NNS
13286	3984	13	of	of	IN
13286	3984	14	Crisco	Crisco	NNP
13286	3984	15	,	,	,
13286	3984	16	put	put	VBN
13286	3984	17	in	in	RP
13286	3984	18	baking	baking	NN
13286	3984	19	dish	dish	NN
13286	3984	20	with	with	IN
13286	3984	21	little	little	JJ
13286	3984	22	stock	stock	NN
13286	3984	23	or	or	CC
13286	3984	24	water	water	NN
13286	3984	25	,	,	,
13286	3984	26	and	and	CC
13286	3984	27	bake	bake	NN
13286	3984	28	.	.	.
13286	3985	1	October	October	NNP
13286	3985	2	26	26	CD
13286	3985	3	_	_	NNP
13286	3985	4	Mock	Mock	NNP
13286	3985	5	Pigeon	Pigeon	NNP
13286	3985	6	,	,	,
13286	3985	7	Espagnole	Espagnole	NNP
13286	3985	8	Sauce	Sauce	NNP
13286	3985	9	*	*	NFP
13286	3985	10	Scalloped	Scalloped	NNP
13286	3985	11	Pumpkin	Pumpkin	NNP
13286	3985	12	and	and	CC
13286	3985	13	Rice	Rice	NNP
13286	3985	14	Baked	Baked	NNP
13286	3985	15	Sweet	Sweet	NNP
13286	3985	16	Potatoes	Potatoes	NNPS
13286	3985	17	Combination	Combination	NNP
13286	3985	18	Salad	Salad	NNP
13286	3985	19	Honeycomb	Honeycomb	NNP
13286	3985	20	Pudding	Pudding	NNP
13286	3985	21	Coffee	Coffee	NNP
13286	3985	22	_	_	NNP
13286	3985	23	_	_	NNP
13286	3985	24	*	*	NFP
13286	3985	25	Scalloped	Scalloped	NNP
13286	3985	26	Pumpkin	Pumpkin	NNP
13286	3985	27	and	and	CC
13286	3985	28	Rice_--In	Rice_--In	NNP
13286	3985	29	Criscoed	Criscoed	NNP
13286	3985	30	fireproof	fireproof	JJ
13286	3985	31	dish	dish	NN
13286	3985	32	arrange	arrange	NN
13286	3985	33	layer	layer	NN
13286	3985	34	of	of	IN
13286	3985	35	stewed	stew	VBN
13286	3985	36	pumpkin	pumpkin	NN
13286	3985	37	,	,	,
13286	3985	38	cover	cover	VBP
13286	3985	39	with	with	IN
13286	3985	40	layer	layer	NN
13286	3985	41	of	of	IN
13286	3985	42	boiled	boil	VBN
13286	3985	43	rice	rice	NN
13286	3985	44	,	,	,
13286	3985	45	then	then	RB
13286	3985	46	layer	layer	NN
13286	3985	47	of	of	IN
13286	3985	48	white	white	JJ
13286	3985	49	sauce	sauce	NN
13286	3985	50	,	,	,
13286	3985	51	proceed	proceed	VBP
13286	3985	52	until	until	IN
13286	3985	53	ingredients	ingredient	NNS
13286	3985	54	are	be	VBP
13286	3985	55	used	use	VBN
13286	3985	56	.	.	.
13286	3986	1	Cover	cover	VB
13286	3986	2	with	with	IN
13286	3986	3	crumbs	crumb	NNS
13286	3986	4	,	,	,
13286	3986	5	dot	dot	NN
13286	3986	6	with	with	IN
13286	3986	7	Crisco	Crisco	NNP
13286	3986	8	and	and	CC
13286	3986	9	bake	bake	NN
13286	3986	10	until	until	IN
13286	3986	11	browned	brown	VBN
13286	3986	12	on	on	IN
13286	3986	13	top	top	NN
13286	3986	14	.	.	.
13286	3987	1	To	to	TO
13286	3987	2	cook	cook	VB
13286	3987	3	pumpkin	pumpkin	NN
13286	3987	4	,	,	,
13286	3987	5	cut	cut	VBN
13286	3987	6	in	in	IN
13286	3987	7	two	two	CD
13286	3987	8	,	,	,
13286	3987	9	scrape	scrape	VB
13286	3987	10	out	out	RP
13286	3987	11	the	the	DT
13286	3987	12	interior	interior	NNP
13286	3987	13	,	,	,
13286	3987	14	pare	pare	NN
13286	3987	15	and	and	CC
13286	3987	16	cut	cut	VBD
13286	3987	17	into	into	IN
13286	3987	18	small	small	JJ
13286	3987	19	pieces	piece	NNS
13286	3987	20	.	.	.
13286	3988	1	Steam	steam	NN
13286	3988	2	and	and	CC
13286	3988	3	cook	cook	NN
13286	3988	4	till	till	IN
13286	3988	5	tender	tender	NN
13286	3988	6	.	.	.
13286	3989	1	Rub	rub	VB
13286	3989	2	through	through	IN
13286	3989	3	a	a	DT
13286	3989	4	sieve	sieve	NN
13286	3989	5	,	,	,
13286	3989	6	add	add	VB
13286	3989	7	2	2	CD
13286	3989	8	tablespoons	tablespoon	NNS
13286	3989	9	Crisco	Crisco	NNP
13286	3989	10	,	,	,
13286	3989	11	season	season	NN
13286	3989	12	with	with	IN
13286	3989	13	salt	salt	NN
13286	3989	14	,	,	,
13286	3989	15	pepper	pepper	NN
13286	3989	16	,	,	,
13286	3989	17	and	and	CC
13286	3989	18	paprika	paprika	NNP
13286	3989	19	.	.	.
13286	3990	1	October	October	NNP
13286	3990	2	27	27	CD
13286	3990	3	_	_	NNP
13286	3990	4	Noisettes	Noisettes	NNPS
13286	3990	5	of	of	IN
13286	3990	6	Mutton	Mutton	NNP
13286	3990	7	String	String	NNP
13286	3990	8	Beans	Beans	NNPS
13286	3990	9	Latticed	lattice	VBD
13286	3990	10	Potatoes	Potatoes	NNPS
13286	3990	11	French	French	NNP
13286	3990	12	Salad	Salad	NNP
13286	3990	13	*	*	NFP
13286	3990	14	Chestnut	Chestnut	NNP
13286	3990	15	Dainty	Dainty	NNP
13286	3990	16	Coffee	Coffee	NNP
13286	3990	17	_	_	NNP
13286	3990	18	_	_	NNP
13286	3990	19	*	*	NFP
13286	3990	20	Chestnut	Chestnut	NNP
13286	3990	21	Dainty_--Boil	dainty_--boil	NN
13286	3990	22	1	1	CD
13286	3990	23	pound	pound	NN
13286	3990	24	of	of	IN
13286	3990	25	Italian	italian	JJ
13286	3990	26	chestnuts	chestnut	NNS
13286	3990	27	15	15	CD
13286	3990	28	minutes	minute	NNS
13286	3990	29	;	;	:
13286	3990	30	then	then	RB
13286	3990	31	remove	remove	VB
13286	3990	32	shells	shell	NNS
13286	3990	33	and	and	CC
13286	3990	34	skins	skin	NNS
13286	3990	35	,	,	,
13286	3990	36	and	and	CC
13286	3990	37	put	put	VBD
13286	3990	38	back	back	RB
13286	3990	39	to	to	IN
13286	3990	40	boil	boil	NN
13286	3990	41	until	until	IN
13286	3990	42	tender	tender	NN
13286	3990	43	,	,	,
13286	3990	44	with	with	IN
13286	3990	45	1	1	CD
13286	3990	46	cup	cup	NN
13286	3990	47	of	of	IN
13286	3990	48	milk	milk	NN
13286	3990	49	and	and	CC
13286	3990	50	1	1	CD
13286	3990	51	teaspoon	teaspoon	NN
13286	3990	52	Crisco	Crisco	NNP
13286	3990	53	,	,	,
13286	3990	54	on	on	IN
13286	3990	55	the	the	DT
13286	3990	56	back	back	JJ
13286	3990	57	part	part	NN
13286	3990	58	of	of	IN
13286	3990	59	range	range	NN
13286	3990	60	until	until	IN
13286	3990	61	soft	soft	JJ
13286	3990	62	enough	enough	RB
13286	3990	63	to	to	TO
13286	3990	64	rub	rub	VB
13286	3990	65	through	through	RP
13286	3990	66	a	a	DT
13286	3990	67	sieve	sieve	NN
13286	3990	68	.	.	.
13286	3991	1	Crisco	Crisco	NNP
13286	3991	2	a	a	DT
13286	3991	3	mold	mold	NN
13286	3991	4	well	well	RB
13286	3991	5	and	and	CC
13286	3991	6	line	line	NN
13286	3991	7	thickly	thickly	RB
13286	3991	8	with	with	IN
13286	3991	9	pulp	pulp	NN
13286	3991	10	,	,	,
13286	3991	11	then	then	RB
13286	3991	12	add	add	VB
13286	3991	13	layer	layer	NN
13286	3991	14	of	of	IN
13286	3991	15	apple	apple	NN
13286	3991	16	sauce	sauce	NN
13286	3991	17	colored	color	VBN
13286	3991	18	pink	pink	NN
13286	3991	19	with	with	IN
13286	3991	20	currant	currant	NN
13286	3991	21	jelly	jelly	RB
13286	3991	22	;	;	:
13286	3991	23	then	then	RB
13286	3991	24	another	another	DT
13286	3991	25	layer	layer	NN
13286	3991	26	chestnuts	chestnut	NNS
13286	3991	27	and	and	CC
13286	3991	28	again	again	RB
13286	3991	29	a	a	DT
13286	3991	30	layer	layer	NN
13286	3991	31	of	of	IN
13286	3991	32	apple	apple	NN
13286	3991	33	sauce	sauce	NN
13286	3991	34	.	.	.
13286	3992	1	Over	over	IN
13286	3992	2	this	this	DT
13286	3992	3	squeeze	squeeze	NN
13286	3992	4	some	some	DT
13286	3992	5	lemon	lemon	NN
13286	3992	6	juice	juice	NN
13286	3992	7	,	,	,
13286	3992	8	and	and	CC
13286	3992	9	bake	bake	VB
13286	3992	10	in	in	IN
13286	3992	11	quick	quick	JJ
13286	3992	12	oven	oven	NN
13286	3992	13	.	.	.
13286	3993	1	Turn	turn	VB
13286	3993	2	,	,	,
13286	3993	3	out	out	RB
13286	3993	4	on	on	IN
13286	3993	5	platter	platter	NN
13286	3993	6	,	,	,
13286	3993	7	and	and	CC
13286	3993	8	surround	surround	VB
13286	3993	9	with	with	IN
13286	3993	10	whipped	whip	VBN
13286	3993	11	cream	cream	NN
13286	3993	12	,	,	,
13286	3993	13	colored	color	VBN
13286	3993	14	with	with	IN
13286	3993	15	little	little	JJ
13286	3993	16	currant	currant	JJ
13286	3993	17	jelly	jelly	RB
13286	3993	18	.	.	.
13286	3994	1	October	October	NNP
13286	3994	2	28	28	CD
13286	3994	3	_	_	NNP
13286	3994	4	Shrimp	Shrimp	NNP
13286	3994	5	Canapes	Canapes	NNPS
13286	3994	6	Roast	Roast	NNP
13286	3994	7	Mutton	Mutton	NNP
13286	3994	8	,	,	,
13286	3994	9	Onion	Onion	NNP
13286	3994	10	Sauce	Sauce	NNP
13286	3994	11	*	*	NFP
13286	3994	12	Celeriac	Celeriac	NNP
13286	3994	13	Sweet	Sweet	NNP
13286	3994	14	Potatoes	Potatoes	NNP
13286	3994	15	Corn	Corn	NNP
13286	3994	16	Salad	Salad	NNP
13286	3994	17	Pumpkin	Pumpkin	NNP
13286	3994	18	Pie	Pie	NNP
13286	3994	19	Coffee	Coffee	NNP
13286	3994	20	_	_	NNP
13286	3994	21	_	_	NNP
13286	3994	22	*	*	NFP
13286	3994	23	Celeriac_--Well	Celeriac_--Well	VBD
13286	3994	24	wash	wash	NN
13286	3994	25	and	and	CC
13286	3994	26	peel	peel	VB
13286	3994	27	the	the	DT
13286	3994	28	celeriac	celeriac	NNS
13286	3994	29	.	.	.
13286	3995	1	Cut	cut	VB
13286	3995	2	them	-PRON-	PRP
13286	3995	3	in	in	IN
13286	3995	4	quarters	quarter	NNS
13286	3995	5	and	and	CC
13286	3995	6	boil	boil	VB
13286	3995	7	in	in	IN
13286	3995	8	boiling	boil	VBG
13286	3995	9	salted	salt	VBN
13286	3995	10	water	water	NN
13286	3995	11	until	until	IN
13286	3995	12	quite	quite	RB
13286	3995	13	tender	tender	NN
13286	3995	14	.	.	.
13286	3996	1	Drain	drain	VB
13286	3996	2	well	well	NN
13286	3996	3	and	and	CC
13286	3996	4	arrange	arrange	VB
13286	3996	5	in	in	IN
13286	3996	6	a	a	DT
13286	3996	7	hot	hot	JJ
13286	3996	8	dish	dish	NN
13286	3996	9	and	and	CC
13286	3996	10	pour	pour	VB
13286	3996	11	egg	egg	NN
13286	3996	12	sauce	sauce	NN
13286	3996	13	over	over	IN
13286	3996	14	them	-PRON-	PRP
13286	3996	15	.	.	.
13286	3997	1	For	for	IN
13286	3997	2	egg	egg	NN
13286	3997	3	sauce	sauce	NN
13286	3997	4	,	,	,
13286	3997	5	blend	blend	NN
13286	3997	6	2	2	CD
13286	3997	7	tablespoons	tablespoon	NNS
13286	3997	8	Crisco	Crisco	NNP
13286	3997	9	with	with	IN
13286	3997	10	2	2	CD
13286	3997	11	tablespoons	tablespoon	NNS
13286	3997	12	flour	flour	NN
13286	3997	13	,	,	,
13286	3997	14	add	add	VB
13286	3997	15	1	1	CD
13286	3997	16	cup	cup	NN
13286	3997	17	milk	milk	NN
13286	3997	18	and	and	CC
13286	3997	19	stir	stir	NN
13286	3997	20	till	till	IN
13286	3997	21	boiling	boil	VBG
13286	3997	22	,	,	,
13286	3997	23	add	add	VB
13286	3997	24	seasoning	seasoning	NN
13286	3997	25	of	of	IN
13286	3997	26	salt	salt	NN
13286	3997	27	and	and	CC
13286	3997	28	pepper	pepper	NN
13286	3997	29	and	and	CC
13286	3997	30	boil	boil	VB
13286	3997	31	for	for	IN
13286	3997	32	8	8	CD
13286	3997	33	minutes	minute	NNS
13286	3997	34	,	,	,
13286	3997	35	stirring	stir	VBG
13286	3997	36	all	all	PDT
13286	3997	37	the	the	DT
13286	3997	38	time	time	NN
13286	3997	39	,	,	,
13286	3997	40	then	then	RB
13286	3997	41	add	add	VB
13286	3997	42	2	2	CD
13286	3997	43	hard	hard	RB
13286	3997	44	-	-	HYPH
13286	3997	45	cooked	cook	VBN
13286	3997	46	eggs	egg	NNS
13286	3997	47	rubbed	rub	VBN
13286	3997	48	through	through	IN
13286	3997	49	a	a	DT
13286	3997	50	sieve	sieve	NN
13286	3997	51	,	,	,
13286	3997	52	mix	mix	VB
13286	3997	53	well	well	RB
13286	3997	54	and	and	CC
13286	3997	55	serve	serve	VB
13286	3997	56	.	.	.
13286	3998	1	October	October	NNP
13286	3998	2	29	29	CD
13286	3998	3	_	_	NNP
13286	3998	4	Cream	Cream	NNP
13286	3998	5	of	of	IN
13286	3998	6	Spinach	Spinach	NNP
13286	3998	7	Soup	Soup	NNP
13286	3998	8	Baked	Baked	NNP
13286	3998	9	White	White	NNP
13286	3998	10	Fish	Fish	NNP
13286	3998	11	,	,	,
13286	3998	12	Caper	Caper	NNP
13286	3998	13	Sauce	Sauce	NNP
13286	3998	14	Rice	Rice	NNP
13286	3998	15	Croquettes	Croquettes	NNP
13286	3998	16	String	String	NNP
13286	3998	17	Beans	Beans	NNPS
13286	3998	18	Celery	Celery	NNP
13286	3998	19	Boiled	boil	VBN
13286	3998	20	Dressing	dressing	NN
13286	3998	21	*	*	NFP
13286	3998	22	Chestnut	Chestnut	NNP
13286	3998	23	Tartlets	Tartlets	NNPS
13286	3998	24	Coffee	Coffee	NNP
13286	3998	25	_	_	NNP
13286	3998	26	_	_	NNP
13286	3998	27	*	*	NFP
13286	3998	28	Chestnut	Chestnut	NNP
13286	3998	29	Tartlets_--Boil	tartlets_--boil	NN
13286	3998	30	and	and	CC
13286	3998	31	mash	mash	NN
13286	3998	32	1	1	CD
13286	3998	33	pint	pint	NN
13286	3998	34	chestnuts	chestnut	NNS
13286	3998	35	,	,	,
13286	3998	36	add	add	VB
13286	3998	37	1/4	1/4	CD
13286	3998	38	cup	cup	NN
13286	3998	39	each	each	DT
13286	3998	40	creamed	cream	VBN
13286	3998	41	Crisco	Crisco	NNP
13286	3998	42	and	and	CC
13286	3998	43	cream	cream	NN
13286	3998	44	,	,	,
13286	3998	45	1	1	CD
13286	3998	46	beaten	beat	VBN
13286	3998	47	yolk	yolk	NN
13286	3998	48	,	,	,
13286	3998	49	1/4	1/4	CD
13286	3998	50	cup	cup	NN
13286	3998	51	powdered	powder	VBN
13286	3998	52	sugar	sugar	NN
13286	3998	53	,	,	,
13286	3998	54	little	little	JJ
13286	3998	55	salt	salt	NN
13286	3998	56	,	,	,
13286	3998	57	and	and	CC
13286	3998	58	1	1	CD
13286	3998	59	1/2	1/2	CD
13286	3998	60	cups	cup	NNS
13286	3998	61	milk	milk	NN
13286	3998	62	.	.	.
13286	3999	1	Cover	cover	NN
13286	3999	2	inverted	invert	VBD
13286	3999	3	small	small	JJ
13286	3999	4	tartlet	tartlet	NN
13286	3999	5	tins	tin	NNS
13286	3999	6	with	with	IN
13286	3999	7	Crisco	Crisco	NNP
13286	3999	8	pastry	pastry	NN
13286	3999	9	,	,	,
13286	3999	10	bake	bake	NN
13286	3999	11	,	,	,
13286	3999	12	and	and	CC
13286	3999	13	fill	fill	VB
13286	3999	14	with	with	IN
13286	3999	15	mixture	mixture	NN
13286	3999	16	,	,	,
13286	3999	17	and	and	CC
13286	3999	18	bake	bake	VB
13286	3999	19	again	again	RB
13286	3999	20	.	.	.
13286	4000	1	October	October	NNP
13286	4000	2	30	30	CD
13286	4000	3	_	_	NNP
13286	4000	4	Brussel	Brussel	NNP
13286	4000	5	Sprout	Sprout	NNP
13286	4000	6	Soup	Soup	NNP
13286	4000	7	*	*	NNP
13286	4000	8	Rabbit	Rabbit	NNP
13286	4000	9	,	,	,
13286	4000	10	a	a	DT
13286	4000	11	la	la	FW
13286	4000	12	Marengo	Marengo	NNP
13286	4000	13	Parisian	Parisian	NNP
13286	4000	14	Potatoes	Potatoes	NNP
13286	4000	15	Braised	Braised	NNP
13286	4000	16	Celery	Celery	NNP
13286	4000	17	Lettuce	Lettuce	NNP
13286	4000	18	,	,	,
13286	4000	19	French	french	JJ
13286	4000	20	Dressing	Dressing	NNP
13286	4000	21	Prune	Prune	NNP
13286	4000	22	and	and	CC
13286	4000	23	Rice	Rice	NNP
13286	4000	24	Meringues	Meringues	NNP
13286	4000	25	Coffee	Coffee	NNP
13286	4000	26	_	_	NNP
13286	4000	27	_	_	NNP
13286	4000	28	*	*	NFP
13286	4000	29	Rabbit	Rabbit	NNP
13286	4000	30	,	,	,
13286	4000	31	a	a	DT
13286	4000	32	la	la	FW
13286	4000	33	Marengo_--Cut	Marengo_--Cut	NNP
13286	4000	34	up	up	RB
13286	4000	35	1	1	CD
13286	4000	36	rabbit	rabbit	NN
13286	4000	37	into	into	IN
13286	4000	38	neat	neat	JJ
13286	4000	39	joints	joint	NNS
13286	4000	40	.	.	.
13286	4001	1	Melt	Melt	NNP
13286	4001	2	1/2	1/2	CD
13286	4001	3	cup	cup	NN
13286	4001	4	Crisco	Crisco	NNP
13286	4001	5	in	in	IN
13286	4001	6	saucepan	saucepan	NNP
13286	4001	7	,	,	,
13286	4001	8	put	put	VBN
13286	4001	9	in	in	IN
13286	4001	10	rabbit	rabbit	NN
13286	4001	11	and	and	CC
13286	4001	12	fry	fry	VB
13286	4001	13	it	-PRON-	PRP
13286	4001	14	quickly	quickly	RB
13286	4001	15	till	till	IN
13286	4001	16	browned	brown	VBN
13286	4001	17	,	,	,
13286	4001	18	add	add	VB
13286	4001	19	2	2	CD
13286	4001	20	chopped	chop	VBN
13286	4001	21	small	small	JJ
13286	4001	22	onions	onion	NNS
13286	4001	23	,	,	,
13286	4001	24	and	and	CC
13286	4001	25	fry	fry	VB
13286	4001	26	for	for	IN
13286	4001	27	a	a	DT
13286	4001	28	few	few	JJ
13286	4001	29	minutes	minute	NNS
13286	4001	30	,	,	,
13286	4001	31	pour	pour	VB
13286	4001	32	off	off	RP
13286	4001	33	any	any	DT
13286	4001	34	fat	fat	NN
13286	4001	35	into	into	IN
13286	4001	36	another	another	DT
13286	4001	37	pan	pan	NN
13286	4001	38	,	,	,
13286	4001	39	add	add	VB
13286	4001	40	to	to	TO
13286	4001	41	rabbit	rabbit	NN
13286	4001	42	1	1	CD
13286	4001	43	cup	cup	NN
13286	4001	44	brown	brown	JJ
13286	4001	45	sauce	sauce	NN
13286	4001	46	,	,	,
13286	4001	47	2	2	CD
13286	4001	48	chopped	chop	VBN
13286	4001	49	tomatoes	tomato	NNS
13286	4001	50	,	,	,
13286	4001	51	8	8	CD
13286	4001	52	button	button	NN
13286	4001	53	mushrooms	mushroom	NNS
13286	4001	54	,	,	,
13286	4001	55	seasoning	seasoning	NN
13286	4001	56	of	of	IN
13286	4001	57	salt	salt	NN
13286	4001	58	,	,	,
13286	4001	59	pepper	pepper	NN
13286	4001	60	,	,	,
13286	4001	61	and	and	CC
13286	4001	62	paprika	paprika	NNP
13286	4001	63	.	.	.
13286	4002	1	Put	put	VB
13286	4002	2	on	on	RP
13286	4002	3	lid	lid	NN
13286	4002	4	and	and	CC
13286	4002	5	simmer	simmer	NN
13286	4002	6	gently	gently	RB
13286	4002	7	1	1	CD
13286	4002	8	hour	hour	NN
13286	4002	9	.	.	.
13286	4003	1	Arrange	arrange	JJ
13286	4003	2	rabbit	rabbit	NN
13286	4003	3	on	on	IN
13286	4003	4	hot	hot	JJ
13286	4003	5	dish	dish	NN
13286	4003	6	,	,	,
13286	4003	7	put	put	VBD
13286	4003	8	mushrooms	mushroom	NNS
13286	4003	9	in	in	IN
13286	4003	10	heaps	heap	NNS
13286	4003	11	round	round	JJ
13286	4003	12	with	with	IN
13286	4003	13	thin	thin	JJ
13286	4003	14	lemon	lemon	NN
13286	4003	15	slices	slice	NNS
13286	4003	16	,	,	,
13286	4003	17	season	season	NN
13286	4003	18	gravy	gravy	NN
13286	4003	19	and	and	CC
13286	4003	20	pour	pour	VB
13286	4003	21	it	-PRON-	PRP
13286	4003	22	over	over	RP
13286	4003	23	.	.	.
13286	4004	1	Hallowe'en	Hallowe'en	NNP
13286	4004	2	October	October	NNP
13286	4004	3	31	31	CD
13286	4004	4	_	_	NNP
13286	4004	5	Clear	Clear	NNP
13286	4004	6	Soup	Soup	NNP
13286	4004	7	*	*	NFP
13286	4004	8	Braised	Braised	NNP
13286	4004	9	Duck	Duck	NNP
13286	4004	10	with	with	IN
13286	4004	11	Turnips	turnip	NNS
13286	4004	12	Riced	rice	VBN
13286	4004	13	Potatoes	Potatoes	NNP
13286	4004	14	Spinach	Spinach	NNP
13286	4004	15	Orange	Orange	NNP
13286	4004	16	Salad	Salad	NNP
13286	4004	17	Goblin	Goblin	NNP
13286	4004	18	Cakes	Cakes	NNP
13286	4004	19	Nuts	Nuts	NNP
13286	4004	20	Candies	Candies	NNP
13286	4004	21	Custard	Custard	NNP
13286	4004	22	Souffle	Souffle	NNP
13286	4004	23	,	,	,
13286	4004	24	Vanilla	Vanilla	NNP
13286	4004	25	Sauce	Sauce	NNP
13286	4004	26	Coffee	Coffee	NNP
13286	4004	27	_	_	NNP
13286	4004	28	_	_	NNP
13286	4004	29	*	*	NFP
13286	4004	30	Braised	Braised	NNP
13286	4004	31	Duck	Duck	NNP
13286	4004	32	with	with	IN
13286	4004	33	Turnips_--Wash	turnips_--wash	NN
13286	4004	34	and	and	CC
13286	4004	35	cut	cut	VBD
13286	4004	36	2	2	CD
13286	4004	37	carrots	carrot	NNS
13286	4004	38	,	,	,
13286	4004	39	2	2	CD
13286	4004	40	stalks	stalk	NNS
13286	4004	41	celery	celery	NN
13286	4004	42	,	,	,
13286	4004	43	2	2	CD
13286	4004	44	turnips	turnip	NNS
13286	4004	45	,	,	,
13286	4004	46	1	1	CD
13286	4004	47	onion	onion	NN
13286	4004	48	in	in	IN
13286	4004	49	large	large	JJ
13286	4004	50	pieces	piece	NNS
13286	4004	51	,	,	,
13286	4004	52	put	put	VBD
13286	4004	53	them	-PRON-	PRP
13286	4004	54	in	in	IN
13286	4004	55	pan	pan	NN
13286	4004	56	on	on	IN
13286	4004	57	these	these	DT
13286	4004	58	place	place	NN
13286	4004	59	4	4	CD
13286	4004	60	slices	slice	NNS
13286	4004	61	ham	ham	NN
13286	4004	62	,	,	,
13286	4004	63	then	then	RB
13286	4004	64	1	1	CD
13286	4004	65	duck	duck	NN
13286	4004	66	trussed	truss	VBN
13286	4004	67	for	for	IN
13286	4004	68	roasting	roasting	NN
13286	4004	69	,	,	,
13286	4004	70	1	1	CD
13286	4004	71	bunch	bunch	NN
13286	4004	72	parsley	parsley	NN
13286	4004	73	,	,	,
13286	4004	74	2	2	CD
13286	4004	75	cups	cup	NNS
13286	4004	76	water	water	NN
13286	4004	77	,	,	,
13286	4004	78	dust	dust	NN
13286	4004	79	nutmeg	nutmeg	NN
13286	4004	80	,	,	,
13286	4004	81	pepper	pepper	NN
13286	4004	82	,	,	,
13286	4004	83	and	and	CC
13286	4004	84	salt	salt	NN
13286	4004	85	.	.	.
13286	4005	1	Lay	Lay	NNP
13286	4005	2	Criscoed	Criscoed	NNP
13286	4005	3	paper	paper	NN
13286	4005	4	over	over	IN
13286	4005	5	top	top	NN
13286	4005	6	,	,	,
13286	4005	7	then	then	RB
13286	4005	8	lid	lid	NN
13286	4005	9	,	,	,
13286	4005	10	and	and	CC
13286	4005	11	simmer	simmer	NN
13286	4005	12	1	1	CD
13286	4005	13	hour	hour	NN
13286	4005	14	or	or	CC
13286	4005	15	till	till	IN
13286	4005	16	duck	duck	NN
13286	4005	17	is	be	VBZ
13286	4005	18	tender	tender	JJ
13286	4005	19	.	.	.
13286	4006	1	Melt	melt	NN
13286	4006	2	3	3	CD
13286	4006	3	tablespoons	tablespoon	NNS
13286	4006	4	Crisco	crisco	NN
13286	4006	5	in	in	IN
13286	4006	6	a	a	DT
13286	4006	7	pan	pan	NN
13286	4006	8	,	,	,
13286	4006	9	add	add	VB
13286	4006	10	1	1	CD
13286	4006	11	dozen	dozen	NN
13286	4006	12	small	small	JJ
13286	4006	13	peeled	peel	VBN
13286	4006	14	turnips	turnip	NNS
13286	4006	15	and	and	CC
13286	4006	16	toss	toss	NN
13286	4006	17	till	till	IN
13286	4006	18	they	-PRON-	PRP
13286	4006	19	are	be	VBP
13286	4006	20	golden	golden	JJ
13286	4006	21	color	color	NN
13286	4006	22	.	.	.
13286	4007	1	When	when	WRB
13286	4007	2	duck	duck	NN
13286	4007	3	is	be	VBZ
13286	4007	4	cooked	cook	VBN
13286	4007	5	,	,	,
13286	4007	6	remove	remove	VB
13286	4007	7	strings	string	NNS
13286	4007	8	and	and	CC
13286	4007	9	skewers	skewer	NNS
13286	4007	10	.	.	.
13286	4008	1	Put	put	VB
13286	4008	2	on	on	RP
13286	4008	3	hot	hot	JJ
13286	4008	4	dish	dish	NN
13286	4008	5	,	,	,
13286	4008	6	and	and	CC
13286	4008	7	arrange	arrange	VB
13286	4008	8	turnips	turnip	NNS
13286	4008	9	round	round	RB
13286	4008	10	.	.	.
13286	4009	1	Season	season	NN
13286	4009	2	gravy	gravy	NN
13286	4009	3	and	and	CC
13286	4009	4	strain	strain	VB
13286	4009	5	over	over	IN
13286	4009	6	duck	duck	NN
13286	4009	7	.	.	.
13286	4010	1	November	November	NNP
13286	4010	2	1	1	CD
13286	4010	3	_	_	NNP
13286	4010	4	Irish	Irish	NNP
13286	4010	5	Stew	Stew	NNP
13286	4010	6	Baked	Baked	NNP
13286	4010	7	Rice	Rice	NNP
13286	4010	8	Lima	Lima	NNP
13286	4010	9	Beans	Beans	NNPS
13286	4010	10	Macedoine	Macedoine	NNP
13286	4010	11	Salad	Salad	NNP
13286	4010	12	*	*	NFP
13286	4010	13	Chocolate	Chocolate	NNP
13286	4010	14	Cream	Cream	NNP
13286	4010	15	Pie	Pie	NNP
13286	4010	16	Coffee	Coffee	NNP
13286	4010	17	_	_	NNP
13286	4010	18	_	_	NNP
13286	4010	19	*	*	NFP
13286	4010	20	Chocolate	Chocolate	NNP
13286	4010	21	Cream	Cream	NNP
13286	4010	22	Pie_--2	Pie_--2	VBZ
13286	4010	23	squares	square	NNS
13286	4010	24	chocolate	chocolate	NN
13286	4010	25	,	,	,
13286	4010	26	1/4	1/4	CD
13286	4010	27	cup	cup	NN
13286	4010	28	cornstarch	cornstarch	NN
13286	4010	29	,	,	,
13286	4010	30	1	1	CD
13286	4010	31	teaspoon	teaspoon	NN
13286	4010	32	Crisco	Crisco	NNP
13286	4010	33	,	,	,
13286	4010	34	1	1	CD
13286	4010	35	pint	pint	NN
13286	4010	36	milk	milk	NN
13286	4010	37	,	,	,
13286	4010	38	2	2	CD
13286	4010	39	egg	egg	NN
13286	4010	40	whites	white	NNS
13286	4010	41	,	,	,
13286	4010	42	1/2	1/2	CD
13286	4010	43	cup	cup	NN
13286	4010	44	sugar	sugar	NN
13286	4010	45	,	,	,
13286	4010	46	3	3	CD
13286	4010	47	egg	egg	NN
13286	4010	48	yolks	yolk	NNS
13286	4010	49	,	,	,
13286	4010	50	1/4	1/4	CD
13286	4010	51	teaspoon	teaspoon	NN
13286	4010	52	salt	salt	NN
13286	4010	53	,	,	,
13286	4010	54	and	and	CC
13286	4010	55	1	1	CD
13286	4010	56	tablespoon	tablespoon	NN
13286	4010	57	vanilla	vanilla	NN
13286	4010	58	.	.	.
13286	4011	1	Melt	Melt	NNP
13286	4011	2	chocolate	chocolate	NN
13286	4011	3	,	,	,
13286	4011	4	add	add	VB
13286	4011	5	sugar	sugar	NN
13286	4011	6	,	,	,
13286	4011	7	cornstarch	cornstarch	NN
13286	4011	8	,	,	,
13286	4011	9	egg	egg	NNP
13286	4011	10	yolks	yolk	NNS
13286	4011	11	,	,	,
13286	4011	12	salt	salt	NN
13286	4011	13	,	,	,
13286	4011	14	Crisco	Crisco	NNP
13286	4011	15	and	and	CC
13286	4011	16	milk	milk	NN
13286	4011	17	.	.	.
13286	4012	1	Cook	cook	VB
13286	4012	2	in	in	IN
13286	4012	3	double	double	JJ
13286	4012	4	boiler	boiler	NN
13286	4012	5	till	till	IN
13286	4012	6	thick	thick	JJ
13286	4012	7	,	,	,
13286	4012	8	stirring	stir	VBG
13286	4012	9	constantly	constantly	RB
13286	4012	10	;	;	:
13286	4012	11	flavor	flavor	NN
13286	4012	12	with	with	IN
13286	4012	13	vanilla	vanilla	NN
13286	4012	14	.	.	.
13286	4013	1	Pour	pour	VB
13286	4013	2	into	into	IN
13286	4013	3	a	a	DT
13286	4013	4	baked	bake	VBN
13286	4013	5	pie	pie	NN
13286	4013	6	crust	crust	NN
13286	4013	7	shell	shell	NN
13286	4013	8	,	,	,
13286	4013	9	cover	cover	VB
13286	4013	10	with	with	IN
13286	4013	11	meringue	meringue	NN
13286	4013	12	made	make	VBN
13286	4013	13	by	by	IN
13286	4013	14	beating	beat	VBG
13286	4013	15	egg	egg	NN
13286	4013	16	whites	white	NNS
13286	4013	17	till	till	IN
13286	4013	18	stiff	stiff	JJ
13286	4013	19	and	and	CC
13286	4013	20	adding	add	VBG
13286	4013	21	2	2	CD
13286	4013	22	tablespoons	tablespoon	NNS
13286	4013	23	sugar	sugar	NN
13286	4013	24	;	;	:
13286	4013	25	brown	brown	NNP
13286	4013	26	in	in	IN
13286	4013	27	oven	oven	NNP
13286	4013	28	and	and	CC
13286	4013	29	serve	serve	VB
13286	4013	30	cold	cold	JJ
13286	4013	31	.	.	.
13286	4014	1	November	November	NNP
13286	4014	2	2	2	CD
13286	4014	3	_	_	NNP
13286	4014	4	Baked	Baked	NNP
13286	4014	5	Rolled	Rolled	NNP
13286	4014	6	Fillets	Fillets	NNP
13286	4014	7	of	of	IN
13286	4014	8	Fish	fish	NN
13286	4014	9	,	,	,
13286	4014	10	Bechamel	Bechamel	NNP
13286	4014	11	Sauce	Sauce	NNP
13286	4014	12	Cucumber	Cucumber	NNP
13286	4014	13	Salad	Salad	NNP
13286	4014	14	Yeast	Yeast	NNP
13286	4014	15	Rolls	Rolls	NNP
13286	4014	16	*	*	NFP
13286	4014	17	Roast	Roast	NNP
13286	4014	18	Guinea	Guinea	NNP
13286	4014	19	Chickens	Chickens	NNPS
13286	4014	20	,	,	,
13286	4014	21	Guava	Guava	NNP
13286	4014	22	Jelly	Jelly	NNP
13286	4014	23	Rice	Rice	NNP
13286	4014	24	Croquettes	Croquettes	NNP
13286	4014	25	Scalloped	Scalloped	NNP
13286	4014	26	Egg	Egg	NNP
13286	4014	27	Plant	Plant	NNP
13286	4014	28	Pear	Pear	NNP
13286	4014	29	and	and	CC
13286	4014	30	Celery	Celery	NNP
13286	4014	31	Salad	Salad	NNP
13286	4014	32	Lemon	Lemon	NNP
13286	4014	33	Sherbet	Sherbet	NNP
13286	4014	34	Sponge	Sponge	NNP
13286	4014	35	Cake	Cake	NNP
13286	4014	36	Coffee	Coffee	NNP
13286	4014	37	_	_	NNP
13286	4014	38	_	_	NNP
13286	4014	39	*	*	NFP
13286	4014	40	Roast	Roast	NNP
13286	4014	41	Guinea	Guinea	NNP
13286	4014	42	Chickens_--Put	Chickens_--Put	NNP
13286	4014	43	2	2	CD
13286	4014	44	tablespoons	tablespoon	NNS
13286	4014	45	Crisco	Crisco	NNP
13286	4014	46	in	in	IN
13286	4014	47	each	each	DT
13286	4014	48	of	of	IN
13286	4014	49	the	the	DT
13286	4014	50	birds	bird	NNS
13286	4014	51	,	,	,
13286	4014	52	this	this	DT
13286	4014	53	prevents	prevent	VBZ
13286	4014	54	them	-PRON-	PRP
13286	4014	55	getting	get	VBG
13286	4014	56	dry	dry	JJ
13286	4014	57	.	.	.
13286	4015	1	Slit	slit	NN
13286	4015	2	2	2	CD
13286	4015	3	slices	slice	NNS
13286	4015	4	bacon	bacon	NN
13286	4015	5	once	once	RB
13286	4015	6	or	or	CC
13286	4015	7	twice	twice	RB
13286	4015	8	then	then	RB
13286	4015	9	tie	tie	VB
13286	4015	10	over	over	IN
13286	4015	11	breasts	breast	NNS
13286	4015	12	of	of	IN
13286	4015	13	birds	bird	NNS
13286	4015	14	,	,	,
13286	4015	15	which	which	WDT
13286	4015	16	should	should	MD
13286	4015	17	be	be	VB
13286	4015	18	trussed	truss	VBN
13286	4015	19	for	for	IN
13286	4015	20	roasting	roast	VBG
13286	4015	21	.	.	.
13286	4016	1	Wrap	wrap	VB
13286	4016	2	them	-PRON-	PRP
13286	4016	3	in	in	IN
13286	4016	4	Criscoed	Criscoed	NNP
13286	4016	5	paper	paper	NN
13286	4016	6	and	and	CC
13286	4016	7	bake	bake	NN
13286	4016	8	in	in	RP
13286	4016	9	a	a	DT
13286	4016	10	quick	quick	JJ
13286	4016	11	oven	oven	NN
13286	4016	12	for	for	IN
13286	4016	13	30	30	CD
13286	4016	14	minutes	minute	NNS
13286	4016	15	,	,	,
13286	4016	16	baste	baste	NNP
13286	4016	17	well	well	RB
13286	4016	18	and	and	CC
13286	4016	19	frequently	frequently	RB
13286	4016	20	;	;	:
13286	4016	21	for	for	IN
13286	4016	22	the	the	DT
13286	4016	23	last	last	JJ
13286	4016	24	8	8	CD
13286	4016	25	minutes	minute	NNS
13286	4016	26	remove	remove	VBP
13286	4016	27	paper	paper	NN
13286	4016	28	and	and	CC
13286	4016	29	bacon	bacon	NN
13286	4016	30	;	;	:
13286	4016	31	sprinkle	sprinkle	VB
13286	4016	32	with	with	IN
13286	4016	33	a	a	DT
13286	4016	34	little	little	JJ
13286	4016	35	flour	flour	NN
13286	4016	36	,	,	,
13286	4016	37	salt	salt	NN
13286	4016	38	and	and	CC
13286	4016	39	pepper	pepper	NN
13286	4016	40	,	,	,
13286	4016	41	baste	baste	NNP
13286	4016	42	well	well	RB
13286	4016	43	,	,	,
13286	4016	44	and	and	CC
13286	4016	45	let	let	VB
13286	4016	46	brown	brown	RB
13286	4016	47	.	.	.
13286	4017	1	Serve	serve	VB
13286	4017	2	on	on	IN
13286	4017	3	hot	hot	JJ
13286	4017	4	dish	dish	NN
13286	4017	5	,	,	,
13286	4017	6	garnished	garnish	VBN
13286	4017	7	with	with	IN
13286	4017	8	rolls	roll	NNS
13286	4017	9	of	of	IN
13286	4017	10	bacon	bacon	NN
13286	4017	11	.	.	.
13286	4018	1	Hand	hand	VB
13286	4018	2	with	with	IN
13286	4018	3	it	-PRON-	PRP
13286	4018	4	gravy	gravy	NN
13286	4018	5	,	,	,
13286	4018	6	bread	bread	NN
13286	4018	7	sauce	sauce	NN
13286	4018	8	,	,	,
13286	4018	9	and	and	CC
13286	4018	10	guava	guava	NN
13286	4018	11	jelly	jelly	RB
13286	4018	12	.	.	.
13286	4019	1	November	November	NNP
13286	4019	2	3	3	CD
13286	4019	3	_	_	NNP
13286	4019	4	Celery	Celery	NNP
13286	4019	5	Soup	Soup	NNP
13286	4019	6	*	*	NFP
13286	4019	7	Casserole	Casserole	NNP
13286	4019	8	of	of	IN
13286	4019	9	Lamb	Lamb	NNP
13286	4019	10	Sweet	Sweet	NNP
13286	4019	11	Pickle	Pickle	NNP
13286	4019	12	Creamed	cream	VBD
13286	4019	13	Onions	Onions	NNP
13286	4019	14	Mashed	Mashed	NNP
13286	4019	15	Potatoes	Potatoes	NNPS
13286	4019	16	Cabbage	Cabbage	NNP
13286	4019	17	Salad	Salad	NNP
13286	4019	18	Caramel	Caramel	NNP
13286	4019	19	Ice	Ice	NNP
13286	4019	20	Cream	Cream	NNP
13286	4019	21	Coffee	Coffee	NNP
13286	4019	22	_	_	NNP
13286	4019	23	_	_	NNP
13286	4019	24	*	*	NFP
13286	4019	25	Casserole	Casserole	NNP
13286	4019	26	of	of	IN
13286	4019	27	Lamb_--2	Lamb_--2	NNP
13286	4019	28	-	-	HYPH
13286	4019	29	1/2	1/2	CD
13286	4019	30	pounds	pound	NNS
13286	4019	31	loin	loin	NN
13286	4019	32	of	of	IN
13286	4019	33	lamb	lamb	NN
13286	4019	34	,	,	,
13286	4019	35	1/2	1/2	CD
13286	4019	36	cup	cup	NN
13286	4019	37	rice	rice	NN
13286	4019	38	,	,	,
13286	4019	39	2	2	CD
13286	4019	40	cups	cup	NNS
13286	4019	41	good	good	JJ
13286	4019	42	gravy	gravy	NN
13286	4019	43	,	,	,
13286	4019	44	1	1	CD
13286	4019	45	blade	blade	NN
13286	4019	46	mace	mace	NN
13286	4019	47	,	,	,
13286	4019	48	1/2	1/2	CD
13286	4019	49	cup	cup	NN
13286	4019	50	Crisco	Crisco	NNP
13286	4019	51	,	,	,
13286	4019	52	2	2	CD
13286	4019	53	egg	egg	NN
13286	4019	54	yolks	yolk	NNS
13286	4019	55	,	,	,
13286	4019	56	salt	salt	NN
13286	4019	57	and	and	CC
13286	4019	58	pepper	pepper	NN
13286	4019	59	,	,	,
13286	4019	60	and	and	CC
13286	4019	61	a	a	DT
13286	4019	62	little	little	JJ
13286	4019	63	grated	grated	JJ
13286	4019	64	nutmeg	nutmeg	NN
13286	4019	65	.	.	.
13286	4020	1	Half	half	JJ
13286	4020	2	roast	roast	NN
13286	4020	3	loin	loin	NN
13286	4020	4	of	of	IN
13286	4020	5	lamb	lamb	NN
13286	4020	6	,	,	,
13286	4020	7	and	and	CC
13286	4020	8	cut	cut	VBD
13286	4020	9	it	-PRON-	PRP
13286	4020	10	into	into	IN
13286	4020	11	steaks	steak	NNS
13286	4020	12	.	.	.
13286	4021	1	Boil	Boil	NNP
13286	4021	2	rice	rice	NN
13286	4021	3	in	in	IN
13286	4021	4	boiling	boil	VBG
13286	4021	5	salted	salt	VBN
13286	4021	6	water	water	NN
13286	4021	7	for	for	IN
13286	4021	8	10	10	CD
13286	4021	9	minutes	minute	NNS
13286	4021	10	,	,	,
13286	4021	11	drain	drain	VBP
13286	4021	12	it	-PRON-	PRP
13286	4021	13	,	,	,
13286	4021	14	and	and	CC
13286	4021	15	add	add	VB
13286	4021	16	to	to	IN
13286	4021	17	it	-PRON-	PRP
13286	4021	18	gravy	gravy	VB
13286	4021	19	with	with	IN
13286	4021	20	nutmeg	nutmeg	NNP
13286	4021	21	and	and	CC
13286	4021	22	mace	mace	NN
13286	4021	23	;	;	,
13286	4021	24	cook	cook	VB
13286	4021	25	slowly	slowly	RB
13286	4021	26	until	until	IN
13286	4021	27	rice	rice	NN
13286	4021	28	begins	begin	VBZ
13286	4021	29	to	to	TO
13286	4021	30	thicken	thicken	VB
13286	4021	31	,	,	,
13286	4021	32	remove	remove	VB
13286	4021	33	it	-PRON-	PRP
13286	4021	34	from	from	IN
13286	4021	35	fire	fire	NN
13286	4021	36	,	,	,
13286	4021	37	stir	stir	NN
13286	4021	38	in	in	IN
13286	4021	39	Crisco	Crisco	NNP
13286	4021	40	,	,	,
13286	4021	41	and	and	CC
13286	4021	42	when	when	WRB
13286	4021	43	melted	melt	VBN
13286	4021	44	add	add	VBP
13286	4021	45	yolks	yolk	NNS
13286	4021	46	of	of	IN
13286	4021	47	eggs	egg	NNS
13286	4021	48	well	well	RB
13286	4021	49	beaten	beat	VBN
13286	4021	50	;	;	:
13286	4021	51	Crisco	Crisco	NNP
13286	4021	52	a	a	DT
13286	4021	53	casserole	casserole	NN
13286	4021	54	well	well	RB
13286	4021	55	,	,	,
13286	4021	56	sprinkle	sprinkle	VB
13286	4021	57	steaks	steak	NNS
13286	4021	58	with	with	IN
13286	4021	59	salt	salt	NN
13286	4021	60	and	and	CC
13286	4021	61	pepper	pepper	NN
13286	4021	62	,	,	,
13286	4021	63	dip	dip	VB
13286	4021	64	them	-PRON-	PRP
13286	4021	65	in	in	IN
13286	4021	66	melted	melt	VBN
13286	4021	67	Crisco	Crisco	NNP
13286	4021	68	,	,	,
13286	4021	69	and	and	CC
13286	4021	70	lay	lie	VBD
13286	4021	71	them	-PRON-	PRP
13286	4021	72	in	in	IN
13286	4021	73	Criscoed	Criscoed	NNP
13286	4021	74	dish	dish	NN
13286	4021	75	;	;	:
13286	4021	76	pour	pour	VB
13286	4021	77	over	over	IN
13286	4021	78	gravy	gravy	NN
13286	4021	79	that	that	WDT
13286	4021	80	comes	come	VBZ
13286	4021	81	from	from	IN
13286	4021	82	them	-PRON-	PRP
13286	4021	83	,	,	,
13286	4021	84	add	add	VB
13286	4021	85	rice	rice	NN
13286	4021	86	and	and	CC
13286	4021	87	simmer	simmer	NN
13286	4021	88	for	for	IN
13286	4021	89	1/2	1/2	CD
13286	4021	90	an	an	DT
13286	4021	91	hour	hour	NN
13286	4021	92	.	.	.
13286	4022	1	November	November	NNP
13286	4022	2	4	4	CD
13286	4022	3	_	_	NNP
13286	4022	4	Tomato	Tomato	NNP
13286	4022	5	Soup	Soup	NNP
13286	4022	6	*	*	NFP
13286	4022	7	Steamed	Steamed	NNP
13286	4022	8	Cod	Cod	NNP
13286	4022	9	,	,	,
13286	4022	10	Parsley	Parsley	NNP
13286	4022	11	Sauce	Sauce	NNP
13286	4022	12	Roast	Roast	NNP
13286	4022	13	Ribs	Ribs	NNP
13286	4022	14	of	of	IN
13286	4022	15	Beef	Beef	NNP
13286	4022	16	,	,	,
13286	4022	17	Horseradish	Horseradish	NNP
13286	4022	18	Sauce	Sauce	NNP
13286	4022	19	Colcannon	Colcannon	NNP
13286	4022	20	Potatoes	Potatoes	NNP
13286	4022	21	Charlotte	Charlotte	NNP
13286	4022	22	Russe	Russe	NNP
13286	4022	23	Coffee	Coffee	NNP
13286	4022	24	_	_	NNP
13286	4022	25	_	_	NNP
13286	4022	26	*	*	NFP
13286	4022	27	Steamed	Steamed	NNP
13286	4022	28	Cod_--Wipe	Cod_--Wipe	NNP
13286	4022	29	4	4	CD
13286	4022	30	cod	cod	NN
13286	4022	31	steaks	steak	NNS
13286	4022	32	dry	dry	VBP
13286	4022	33	,	,	,
13286	4022	34	and	and	CC
13286	4022	35	sprinkle	sprinkle	VB
13286	4022	36	with	with	IN
13286	4022	37	salt	salt	NN
13286	4022	38	,	,	,
13286	4022	39	pepper	pepper	NN
13286	4022	40	,	,	,
13286	4022	41	lemon	lemon	NN
13286	4022	42	juice	juice	NN
13286	4022	43	,	,	,
13286	4022	44	and	and	CC
13286	4022	45	melted	melt	VBD
13286	4022	46	Crisco	Crisco	NNP
13286	4022	47	on	on	IN
13286	4022	48	under	under	IN
13286	4022	49	side	side	NN
13286	4022	50	;	;	:
13286	4022	51	lay	lie	VBD
13286	4022	52	on	on	IN
13286	4022	53	Criscoed	Criscoed	NNP
13286	4022	54	platter	platter	NN
13286	4022	55	,	,	,
13286	4022	56	put	put	VB
13286	4022	57	another	another	DT
13286	4022	58	Criscoed	Criscoed	NNP
13286	4022	59	platter	platter	NN
13286	4022	60	over	over	RB
13286	4022	61	;	;	:
13286	4022	62	set	set	VBN
13286	4022	63	on	on	IN
13286	4022	64	top	top	NN
13286	4022	65	of	of	IN
13286	4022	66	saucepan	saucepan	NN
13286	4022	67	of	of	IN
13286	4022	68	boiling	boiling	NN
13286	4022	69	water	water	NN
13286	4022	70	,	,	,
13286	4022	71	and	and	CC
13286	4022	72	steam	steam	NN
13286	4022	73	3/4	3/4	CD
13286	4022	74	of	of	IN
13286	4022	75	an	an	DT
13286	4022	76	hour	hour	NN
13286	4022	77	,	,	,
13286	4022	78	or	or	CC
13286	4022	79	until	until	IN
13286	4022	80	fish	fish	NN
13286	4022	81	begins	begin	VBZ
13286	4022	82	to	to	TO
13286	4022	83	leave	leave	VB
13286	4022	84	bones	bone	NNS
13286	4022	85	.	.	.
13286	4023	1	Serve	serve	VB
13286	4023	2	with	with	IN
13286	4023	3	parsley	parsley	NN
13286	4023	4	sauce	sauce	NN
13286	4023	5	.	.	.
13286	4024	1	For	for	IN
13286	4024	2	parsley	parsley	NN
13286	4024	3	sauce	sauce	NN
13286	4024	4	.	.	.
13286	4025	1	Blend	blend	NN
13286	4025	2	2	2	CD
13286	4025	3	tablespoons	tablespoon	NNS
13286	4025	4	Crisco	crisco	NN
13286	4025	5	with	with	IN
13286	4025	6	2	2	CD
13286	4025	7	tablespoons	tablespoon	NNS
13286	4025	8	flour	flour	NN
13286	4025	9	in	in	IN
13286	4025	10	a	a	DT
13286	4025	11	pan	pan	NN
13286	4025	12	over	over	IN
13286	4025	13	the	the	DT
13286	4025	14	fire	fire	NN
13286	4025	15	,	,	,
13286	4025	16	add	add	VB
13286	4025	17	1	1	CD
13286	4025	18	cup	cup	NN
13286	4025	19	milk	milk	NN
13286	4025	20	and	and	CC
13286	4025	21	stir	stir	NN
13286	4025	22	till	till	IN
13286	4025	23	boiling	boil	VBG
13286	4025	24	,	,	,
13286	4025	25	season	season	NN
13286	4025	26	with	with	IN
13286	4025	27	salt	salt	NN
13286	4025	28	,	,	,
13286	4025	29	pepper	pepper	NN
13286	4025	30	and	and	CC
13286	4025	31	red	red	JJ
13286	4025	32	pepper	pepper	NN
13286	4025	33	,	,	,
13286	4025	34	and	and	CC
13286	4025	35	stir	stir	VB
13286	4025	36	and	and	CC
13286	4025	37	cook	cook	VBP
13286	4025	38	for	for	IN
13286	4025	39	10	10	CD
13286	4025	40	minutes	minute	NNS
13286	4025	41	,	,	,
13286	4025	42	then	then	RB
13286	4025	43	add	add	VB
13286	4025	44	1	1	CD
13286	4025	45	tablespoon	tablespoon	NN
13286	4025	46	chopped	chop	VBN
13286	4025	47	parsley	parsley	NN
13286	4025	48	,	,	,
13286	4025	49	and	and	CC
13286	4025	50	serve	serve	VB
13286	4025	51	.	.	.
13286	4026	1	November	November	NNP
13286	4026	2	5	5	CD
13286	4026	3	_	_	NNP
13286	4026	4	Ham	Ham	NNP
13286	4026	5	Timbales	Timbales	NNPS
13286	4026	6	,	,	,
13286	4026	7	Cheese	Cheese	NNP
13286	4026	8	Sauce	sauce	NN
13286	4026	9	Paprika	Paprika	NNP
13286	4026	10	Potatoes	Potatoes	NNP
13286	4026	11	Spinach	Spinach	NNP
13286	4026	12	Apple	Apple	NNP
13286	4026	13	and	and	CC
13286	4026	14	Celery	Celery	NNP
13286	4026	15	Salad	Salad	NNP
13286	4026	16	*	*	NFP
13286	4026	17	Cocoanut	Cocoanut	NNP
13286	4026	18	Pudding	Pudding	NNP
13286	4026	19	Coffee	Coffee	NNP
13286	4026	20	_	_	NNP
13286	4026	21	_	_	NNP
13286	4026	22	*	*	NFP
13286	4026	23	Cocoanut	Cocoanut	NNP
13286	4026	24	Pudding_--1	Pudding_--1	NNP
13286	4026	25	cup	cup	VBP
13286	4026	26	scalded	scald	VBN
13286	4026	27	milk	milk	NN
13286	4026	28	,	,	,
13286	4026	29	3/4	3/4	CD
13286	4026	30	cup	cup	NN
13286	4026	31	soft	soft	JJ
13286	4026	32	breadcrumbs	breadcrumb	NNS
13286	4026	33	,	,	,
13286	4026	34	1/2	1/2	CD
13286	4026	35	cup	cup	NN
13286	4026	36	grated	grate	VBD
13286	4026	37	cocoanut	cocoanut	NNP
13286	4026	38	,	,	,
13286	4026	39	2	2	CD
13286	4026	40	egg	egg	NN
13286	4026	41	yolks	yolk	NNS
13286	4026	42	,	,	,
13286	4026	43	1	1	CD
13286	4026	44	tablespoon	tablespoon	NN
13286	4026	45	Crisco	Crisco	NNP
13286	4026	46	,	,	,
13286	4026	47	1/2	1/2	CD
13286	4026	48	cup	cup	NN
13286	4026	49	cocoa	cocoa	NN
13286	4026	50	,	,	,
13286	4026	51	1/2	1/2	CD
13286	4026	52	cup	cup	NN
13286	4026	53	sugar	sugar	NN
13286	4026	54	,	,	,
13286	4026	55	1	1	CD
13286	4026	56	teaspoon	teaspoon	NN
13286	4026	57	lemon	lemon	NN
13286	4026	58	juice	juice	NN
13286	4026	59	,	,	,
13286	4026	60	2	2	CD
13286	4026	61	egg	egg	NN
13286	4026	62	whites	white	NNS
13286	4026	63	,	,	,
13286	4026	64	and	and	CC
13286	4026	65	1/4	1/4	CD
13286	4026	66	teaspoon	teaspoon	NN
13286	4026	67	salt	salt	NN
13286	4026	68	.	.	.
13286	4027	1	Soak	Soak	NNP
13286	4027	2	bread	bread	NN
13286	4027	3	in	in	IN
13286	4027	4	scalded	scalded	JJ
13286	4027	5	milk	milk	NN
13286	4027	6	until	until	IN
13286	4027	7	soft	soft	JJ
13286	4027	8	.	.	.
13286	4028	1	Add	add	VB
13286	4028	2	cocoanut	cocoanut	NN
13286	4028	3	,	,	,
13286	4028	4	sugar	sugar	NN
13286	4028	5	,	,	,
13286	4028	6	cocoa	cocoa	NN
13286	4028	7	,	,	,
13286	4028	8	Crisco	Crisco	NNP
13286	4028	9	,	,	,
13286	4028	10	lemon	lemon	NN
13286	4028	11	juice	juice	NN
13286	4028	12	and	and	CC
13286	4028	13	salt	salt	NN
13286	4028	14	;	;	:
13286	4028	15	beat	beat	VBD
13286	4028	16	well	well	RB
13286	4028	17	;	;	:
13286	4028	18	add	add	VB
13286	4028	19	yolks	yolk	NNS
13286	4028	20	eggs	egg	NNS
13286	4028	21	beaten	beat	VBN
13286	4028	22	,	,	,
13286	4028	23	cut	cut	VB
13286	4028	24	and	and	CC
13286	4028	25	fold	fold	VB
13286	4028	26	in	in	RB
13286	4028	27	stiffly	stiffly	RB
13286	4028	28	-	-	HYPH
13286	4028	29	beaten	beat	VBN
13286	4028	30	whites	white	NNS
13286	4028	31	.	.	.
13286	4029	1	Turn	turn	VB
13286	4029	2	into	into	IN
13286	4029	3	Criscoed	Criscoed	NNP
13286	4029	4	pudding	pudding	NN
13286	4029	5	dish	dish	NN
13286	4029	6	and	and	CC
13286	4029	7	bake	bake	NN
13286	4029	8	in	in	RP
13286	4029	9	moderate	moderate	JJ
13286	4029	10	oven	oven	JJ
13286	4029	11	30	30	CD
13286	4029	12	minutes	minute	NNS
13286	4029	13	.	.	.
13286	4030	1	Serve	serve	VB
13286	4030	2	hot	hot	JJ
13286	4030	3	or	or	CC
13286	4030	4	cold	cold	JJ
13286	4030	5	.	.	.
13286	4031	1	November	November	NNP
13286	4031	2	6	6	CD
13286	4031	3	_	_	NNP
13286	4031	4	Roast	Roast	NNP
13286	4031	5	Duck	Duck	NNP
13286	4031	6	Egg	Egg	NNP
13286	4031	7	Plant	Plant	NNP
13286	4031	8	Croquettes	Croquettes	NNP
13286	4031	9	Peppers	Peppers	NNPS
13286	4031	10	Stuffed	stuff	VBN
13286	4031	11	with	with	IN
13286	4031	12	Rice	Rice	NNP
13286	4031	13	Canned	Canned	NNP
13286	4031	14	Pears	Pears	NNPS
13286	4031	15	on	on	IN
13286	4031	16	Lettuce	Lettuce	NNP
13286	4031	17	,	,	,
13286	4031	18	with	with	IN
13286	4031	19	Mayonnaise	Mayonnaise	NNP
13286	4031	20	*	*	NFP
13286	4031	21	Brown	Brown	NNP
13286	4031	22	Bread	Bread	NNP
13286	4031	23	Souffle	Souffle	NNP
13286	4031	24	Coffee	Coffee	NNP
13286	4031	25	_	_	NNP
13286	4031	26	_	_	NNP
13286	4031	27	*	*	NFP
13286	4031	28	Brown	Brown	NNP
13286	4031	29	Bread	Bread	NNP
13286	4031	30	Souffle_--Melt	Souffle_--Melt	VBD
13286	4031	31	2	2	CD
13286	4031	32	-	-	SYM
13286	4031	33	1/2	1/2	CD
13286	4031	34	tablespoons	tablespoon	NNS
13286	4031	35	Crisco	Crisco	NNP
13286	4031	36	,	,	,
13286	4031	37	add	add	VB
13286	4031	38	1/2	1/2	CD
13286	4031	39	cup	cup	NN
13286	4031	40	milk	milk	NN
13286	4031	41	,	,	,
13286	4031	42	1/2	1/2	CD
13286	4031	43	cup	cup	NN
13286	4031	44	cream	cream	NN
13286	4031	45	,	,	,
13286	4031	46	2	2	CD
13286	4031	47	cups	cup	NNS
13286	4031	48	brown	brown	JJ
13286	4031	49	breadcrumbs	breadcrumb	NNS
13286	4031	50	,	,	,
13286	4031	51	1/4	1/4	CD
13286	4031	52	teaspoon	teaspoon	NN
13286	4031	53	salt	salt	NN
13286	4031	54	,	,	,
13286	4031	55	and	and	CC
13286	4031	56	grated	grate	VBD
13286	4031	57	rind	rind	NN
13286	4031	58	1	1	CD
13286	4031	59	lemon	lemon	NN
13286	4031	60	;	;	:
13286	4031	61	let	let	VB
13286	4031	62	boil	boil	VB
13286	4031	63	2	2	CD
13286	4031	64	minutes	minute	NNS
13286	4031	65	,	,	,
13286	4031	66	stirring	stir	VBG
13286	4031	67	well	well	RB
13286	4031	68	,	,	,
13286	4031	69	remove	remove	VB
13286	4031	70	pan	pan	NN
13286	4031	71	from	from	IN
13286	4031	72	fire	fire	NN
13286	4031	73	,	,	,
13286	4031	74	add	add	VB
13286	4031	75	4	4	CD
13286	4031	76	tablespoons	tablespoon	NNS
13286	4031	77	sugar	sugar	NN
13286	4031	78	,	,	,
13286	4031	79	1	1	CD
13286	4031	80	teaspoon	teaspoon	NN
13286	4031	81	cinnamon	cinnamon	NN
13286	4031	82	,	,	,
13286	4031	83	1	1	CD
13286	4031	84	teaspoon	teaspoon	NN
13286	4031	85	vanilla	vanilla	NN
13286	4031	86	extract	extract	NN
13286	4031	87	,	,	,
13286	4031	88	and	and	CC
13286	4031	89	when	when	WRB
13286	4031	90	cool	cool	JJ
13286	4031	91	,	,	,
13286	4031	92	beaten	beat	VBN
13286	4031	93	yolks	yolk	NNS
13286	4031	94	4	4	CD
13286	4031	95	eggs	egg	NNS
13286	4031	96	.	.	.
13286	4032	1	Beat	beat	VB
13286	4032	2	egg	egg	NN
13286	4032	3	whites	white	NNS
13286	4032	4	stiffly	stiffly	RB
13286	4032	5	and	and	CC
13286	4032	6	add	add	VB
13286	4032	7	them	-PRON-	PRP
13286	4032	8	lightly	lightly	RB
13286	4032	9	.	.	.
13286	4033	1	Pour	pour	VB
13286	4033	2	mixture	mixture	NN
13286	4033	3	into	into	IN
13286	4033	4	Criscoed	Criscoed	NNP
13286	4033	5	tin	tin	NN
13286	4033	6	,	,	,
13286	4033	7	cover	cover	VBP
13286	4033	8	with	with	IN
13286	4033	9	Criscoed	Criscoed	NNP
13286	4033	10	paper	paper	NN
13286	4033	11	and	and	CC
13286	4033	12	steam	steam	NN
13286	4033	13	gently	gently	RB
13286	4033	14	1	1	CD
13286	4033	15	hour	hour	NN
13286	4033	16	.	.	.
13286	4034	1	Serve	serve	VB
13286	4034	2	hot	hot	JJ
13286	4034	3	with	with	IN
13286	4034	4	sweet	sweet	JJ
13286	4034	5	sauce	sauce	NN
13286	4034	6	.	.	.
13286	4035	1	November	November	NNP
13286	4035	2	7	7	CD
13286	4035	3	_	_	NNP
13286	4035	4	Corned	Corned	NNP
13286	4035	5	Beef	Beef	NNP
13286	4035	6	*	*	NFP
13286	4035	7	Cabbage	Cabbage	NNP
13286	4035	8	,	,	,
13286	4035	9	a	a	DT
13286	4035	10	la	la	FW
13286	4035	11	Creme	Creme	NNP
13286	4035	12	Potatoes	Potatoes	NNPS
13286	4035	13	Olive	Olive	NNP
13286	4035	14	Salad	Salad	NNP
13286	4035	15	Hasty	Hasty	NNP
13286	4035	16	Pudding	Pudding	NNP
13286	4035	17	Cocoanut	Cocoanut	NNP
13286	4035	18	Cakes	Cakes	NNPS
13286	4035	19	Coffee	Coffee	NNP
13286	4035	20	_	_	NNP
13286	4035	21	_	_	NNP
13286	4035	22	*	*	NFP
13286	4035	23	Cabbage	Cabbage	NNP
13286	4035	24	,	,	,
13286	4035	25	a	a	DT
13286	4035	26	la	la	NNP
13286	4035	27	Creme_--Trim	creme_--trim	JJ
13286	4035	28	and	and	CC
13286	4035	29	wash	wash	VB
13286	4035	30	1	1	CD
13286	4035	31	cabbage	cabbage	NN
13286	4035	32	,	,	,
13286	4035	33	then	then	RB
13286	4035	34	boil	boil	VB
13286	4035	35	in	in	IN
13286	4035	36	boiling	boil	VBG
13286	4035	37	salted	salt	VBN
13286	4035	38	water	water	NN
13286	4035	39	,	,	,
13286	4035	40	adding	add	VBG
13286	4035	41	1	1	CD
13286	4035	42	peeled	peel	VBN
13286	4035	43	onion	onion	NN
13286	4035	44	stuck	stick	VBN
13286	4035	45	with	with	IN
13286	4035	46	2	2	CD
13286	4035	47	cloves	clove	NNS
13286	4035	48	.	.	.
13286	4036	1	When	when	WRB
13286	4036	2	tender	tender	NN
13286	4036	3	take	take	VB
13286	4036	4	out	out	RP
13286	4036	5	onion	onion	NN
13286	4036	6	and	and	CC
13286	4036	7	drain	drain	VB
13286	4036	8	cabbage	cabbage	NN
13286	4036	9	.	.	.
13286	4037	1	Either	either	DT
13286	4037	2	chop	chop	NN
13286	4037	3	finely	finely	RB
13286	4037	4	or	or	CC
13286	4037	5	rub	rub	VB
13286	4037	6	through	through	RP
13286	4037	7	a	a	DT
13286	4037	8	sieve	sieve	NN
13286	4037	9	.	.	.
13286	4038	1	Melt	melt	NN
13286	4038	2	1	1	CD
13286	4038	3	tablespoon	tablespoon	NN
13286	4038	4	Crisco	Crisco	NNP
13286	4038	5	in	in	IN
13286	4038	6	pan	pan	NNP
13286	4038	7	,	,	,
13286	4038	8	put	put	VBN
13286	4038	9	in	in	IN
13286	4038	10	cabbage	cabbage	NN
13286	4038	11	,	,	,
13286	4038	12	stir	stir	VB
13286	4038	13	it	-PRON-	PRP
13286	4038	14	well	well	RB
13286	4038	15	,	,	,
13286	4038	16	add	add	VB
13286	4038	17	3	3	CD
13286	4038	18	tablespoons	tablespoon	NNS
13286	4038	19	cream	cream	NN
13286	4038	20	gradually	gradually	RB
13286	4038	21	,	,	,
13286	4038	22	salt	salt	NN
13286	4038	23	and	and	CC
13286	4038	24	pepper	pepper	NN
13286	4038	25	to	to	IN
13286	4038	26	taste	taste	NN
13286	4038	27	.	.	.
13286	4039	1	When	when	WRB
13286	4039	2	thoroughly	thoroughly	RB
13286	4039	3	hot	hot	JJ
13286	4039	4	,	,	,
13286	4039	5	pile	pile	JJ
13286	4039	6	in	in	IN
13286	4039	7	hot	hot	JJ
13286	4039	8	dish	dish	NN
13286	4039	9	,	,	,
13286	4039	10	and	and	CC
13286	4039	11	garnish	garnish	VB
13286	4039	12	with	with	IN
13286	4039	13	sippets	sippet	NNS
13286	4039	14	fried	fry	VBN
13286	4039	15	bread	bread	NN
13286	4039	16	or	or	CC
13286	4039	17	toast	toast	NN
13286	4039	18	.	.	.
13286	4040	1	November	November	NNP
13286	4040	2	8	8	CD
13286	4040	3	_	_	NNP
13286	4040	4	Cold	Cold	NNP
13286	4040	5	Corned	Corned	NNP
13286	4040	6	Beef	Beef	NNP
13286	4040	7	Baked	Baked	NNP
13286	4040	8	Potatoes	Potatoes	NNPS
13286	4040	9	Pickled	pickle	VBD
13286	4040	10	Beets	Beets	NNPS
13286	4040	11	Cauliflower	Cauliflower	NNP
13286	4040	12	Salad	Salad	NNP
13286	4040	13	Cheese	Cheese	NNP
13286	4040	14	Wafers	Wafers	NNPS
13286	4040	15	*	*	NFP
13286	4040	16	Golden	Golden	NNP
13286	4040	17	Pudding	Pudding	NNP
13286	4040	18	Coffee	Coffee	NNP
13286	4040	19	_	_	NNP
13286	4040	20	_	_	NNP
13286	4040	21	*	*	NFP
13286	4040	22	Golden	Golden	NNP
13286	4040	23	Pudding_--Line	pudding_--line	JJ
13286	4040	24	and	and	CC
13286	4040	25	ornament	ornament	JJ
13286	4040	26	small	small	JJ
13286	4040	27	pudding	pudding	NN
13286	4040	28	dish	dish	NN
13286	4040	29	with	with	IN
13286	4040	30	puff	puff	NN
13286	4040	31	pastry	pastry	NN
13286	4040	32	.	.	.
13286	4041	1	Beat	beat	NN
13286	4041	2	2	2	CD
13286	4041	3	tablespoons	tablespoon	NNS
13286	4041	4	Crisco	Crisco	NNP
13286	4041	5	with	with	IN
13286	4041	6	4	4	CD
13286	4041	7	tablespoons	tablespoon	NNS
13286	4041	8	sugar	sugar	NN
13286	4041	9	till	till	IN
13286	4041	10	creamy	creamy	NNP
13286	4041	11	,	,	,
13286	4041	12	add	add	VB
13286	4041	13	4	4	CD
13286	4041	14	tablespoons	tablespoon	NNS
13286	4041	15	cakecrumbs	cakecrumb	NNS
13286	4041	16	,	,	,
13286	4041	17	yolks	yolk	NNS
13286	4041	18	3	3	CD
13286	4041	19	eggs	egg	NNS
13286	4041	20	beaten	beat	VBN
13286	4041	21	with	with	IN
13286	4041	22	1/2	1/2	CD
13286	4041	23	cup	cup	NN
13286	4041	24	milk	milk	NN
13286	4041	25	,	,	,
13286	4041	26	1/2	1/2	CD
13286	4041	27	teaspoon	teaspoon	NN
13286	4041	28	salt	salt	NN
13286	4041	29	,	,	,
13286	4041	30	grated	grate	VBD
13286	4041	31	rind	rind	NN
13286	4041	32	and	and	CC
13286	4041	33	strained	strained	JJ
13286	4041	34	juice	juice	NN
13286	4041	35	2	2	CD
13286	4041	36	oranges	orange	NNS
13286	4041	37	.	.	.
13286	4042	1	Pour	pour	VB
13286	4042	2	into	into	IN
13286	4042	3	pudding	pudding	JJ
13286	4042	4	dish	dish	NN
13286	4042	5	,	,	,
13286	4042	6	and	and	CC
13286	4042	7	bake	bake	VB
13286	4042	8	40	40	CD
13286	4042	9	minutes	minute	NNS
13286	4042	10	.	.	.
13286	4043	1	Whip	whip	VB
13286	4043	2	up	up	RP
13286	4043	3	egg	egg	NN
13286	4043	4	whites	white	NNS
13286	4043	5	to	to	IN
13286	4043	6	stiff	stiff	JJ
13286	4043	7	froth	froth	NN
13286	4043	8	,	,	,
13286	4043	9	stir	stir	VBP
13286	4043	10	in	in	IN
13286	4043	11	3	3	CD
13286	4043	12	tablespoons	tablespoon	NNS
13286	4043	13	sugar	sugar	NN
13286	4043	14	,	,	,
13286	4043	15	few	few	JJ
13286	4043	16	drops	drop	NNS
13286	4043	17	yellow	yellow	JJ
13286	4043	18	color	color	NN
13286	4043	19	,	,	,
13286	4043	20	1	1	CD
13286	4043	21	teaspoon	teaspoon	NN
13286	4043	22	orange	orange	NN
13286	4043	23	extract	extract	NN
13286	4043	24	,	,	,
13286	4043	25	and	and	CC
13286	4043	26	pile	pile	VB
13286	4043	27	on	on	IN
13286	4043	28	top	top	NN
13286	4043	29	of	of	IN
13286	4043	30	pudding	pudding	NN
13286	4043	31	.	.	.
13286	4044	1	Put	put	VB
13286	4044	2	back	back	RB
13286	4044	3	in	in	IN
13286	4044	4	oven	oven	NN
13286	4044	5	to	to	TO
13286	4044	6	brown	brown	VB
13286	4044	7	.	.	.
13286	4045	1	November	November	NNP
13286	4045	2	9	9	CD
13286	4045	3	_	_	NNP
13286	4045	4	Broiled	Broiled	NNP
13286	4045	5	Steak	Steak	NNP
13286	4045	6	Mashed	Mashed	NNP
13286	4045	7	Potatoes	Potatoes	NNP
13286	4045	8	Spinach	Spinach	NNP
13286	4045	9	with	with	IN
13286	4045	10	Butter	Butter	NNP
13286	4045	11	Sauce	Sauce	NNP
13286	4045	12	Escarole	Escarole	NNP
13286	4045	13	Salad	Salad	NNP
13286	4045	14	*	*	NFP
13286	4045	15	Cheese	Cheese	NNP
13286	4045	16	Fondue	Fondue	NNP
13286	4045	17	Coffee	Coffee	NNP
13286	4045	18	_	_	NNP
13286	4045	19	_	_	NNP
13286	4045	20	*	*	NFP
13286	4045	21	Cheese	Cheese	NNP
13286	4045	22	Fondue_--2	Fondue_--2	NNP
13286	4045	23	tablespoons	tablespoon	NNS
13286	4045	24	flour	flour	NN
13286	4045	25	,	,	,
13286	4045	26	1/2	1/2	CD
13286	4045	27	cup	cup	NN
13286	4045	28	grated	grate	VBN
13286	4045	29	cheese	cheese	NN
13286	4045	30	,	,	,
13286	4045	31	1	1	CD
13286	4045	32	tablespoon	tablespoon	NN
13286	4045	33	Crisco	Crisco	NNP
13286	4045	34	,	,	,
13286	4045	35	2	2	CD
13286	4045	36	eggs	egg	NNS
13286	4045	37	,	,	,
13286	4045	38	salt	salt	NN
13286	4045	39	,	,	,
13286	4045	40	pepper	pepper	NN
13286	4045	41	and	and	CC
13286	4045	42	red	red	JJ
13286	4045	43	pepper	pepper	NN
13286	4045	44	,	,	,
13286	4045	45	and	and	CC
13286	4045	46	1/2	1/2	CD
13286	4045	47	cup	cup	NN
13286	4045	48	milk	milk	NN
13286	4045	49	.	.	.
13286	4046	1	Melt	Melt	NNP
13286	4046	2	Crisco	Crisco	NNP
13286	4046	3	,	,	,
13286	4046	4	add	add	VB
13286	4046	5	flour	flour	NN
13286	4046	6	,	,	,
13286	4046	7	then	then	RB
13286	4046	8	milk	milk	NN
13286	4046	9	gradually	gradually	RB
13286	4046	10	.	.	.
13286	4047	1	Stir	stir	VB
13286	4047	2	till	till	IN
13286	4047	3	they	-PRON-	PRP
13286	4047	4	boil	boil	VBP
13286	4047	5	,	,	,
13286	4047	6	cool	cool	VBP
13286	4047	7	a	a	DT
13286	4047	8	little	little	JJ
13286	4047	9	,	,	,
13286	4047	10	add	add	VB
13286	4047	11	cheese	cheese	NN
13286	4047	12	and	and	CC
13286	4047	13	yolks	yolk	NNS
13286	4047	14	and	and	CC
13286	4047	15	seasonings	seasoning	NNS
13286	4047	16	.	.	.
13286	4048	1	Fold	fold	VB
13286	4048	2	in	in	RP
13286	4048	3	whites	white	NNS
13286	4048	4	stiffly	stiffly	RB
13286	4048	5	beaten	beat	VBN
13286	4048	6	.	.	.
13286	4049	1	Pour	pour	VB
13286	4049	2	into	into	IN
13286	4049	3	a	a	DT
13286	4049	4	Criscoed	Criscoed	NNP
13286	4049	5	souffle	souffle	NN
13286	4049	6	tin	tin	NN
13286	4049	7	.	.	.
13286	4050	1	Bake	bake	VB
13286	4050	2	20	20	CD
13286	4050	3	minutes	minute	NNS
13286	4050	4	in	in	IN
13286	4050	5	hot	hot	JJ
13286	4050	6	oven	oven	NN
13286	4050	7	.	.	.
13286	4051	1	Fold	fold	VB
13286	4051	2	a	a	DT
13286	4051	3	napkin	napkin	JJ
13286	4051	4	round	round	NN
13286	4051	5	and	and	CC
13286	4051	6	serve	serve	VB
13286	4051	7	hot	hot	JJ
13286	4051	8	.	.	.
13286	4052	1	November	November	NNP
13286	4052	2	10	10	CD
13286	4052	3	_	_	NNP
13286	4052	4	Haddock	Haddock	NNP
13286	4052	5	au	au	NNP
13286	4052	6	Gratin	Gratin	NNP
13286	4052	7	*	*	NFP
13286	4052	8	Venison	Venison	NNP
13286	4052	9	Cutlets	Cutlets	NNP
13286	4052	10	Hashed	Hashed	NNP
13286	4052	11	Browned	Browned	NNP
13286	4052	12	Potatoes	Potatoes	NNP
13286	4052	13	Oyster	Oyster	NNP
13286	4052	14	and	and	CC
13286	4052	15	Celery	Celery	NNP
13286	4052	16	Salad	Salad	NNP
13286	4052	17	Marrons	Marrons	NNPS
13286	4052	18	,	,	,
13286	4052	19	a	a	DT
13286	4052	20	la	la	NNP
13286	4052	21	Creme	Creme	NNP
13286	4052	22	Coffee	Coffee	NNP
13286	4052	23	_	_	NNP
13286	4052	24	_	_	NNP
13286	4052	25	*	*	NFP
13286	4052	26	Venison	Venison	NNP
13286	4052	27	Cutlets_--Trim	Cutlets_--Trim	NNP
13286	4052	28	venison	venison	NN
13286	4052	29	cutlets	cutlets	NNP
13286	4052	30	in	in	IN
13286	4052	31	usual	usual	JJ
13286	4052	32	way	way	NN
13286	4052	33	.	.	.
13286	4053	1	Put	put	VB
13286	4053	2	4	4	CD
13286	4053	3	tablespoons	tablespoon	NNS
13286	4053	4	Crisco	Crisco	NNP
13286	4053	5	in	in	IN
13286	4053	6	saute	saute	NNP
13286	4053	7	pan	pan	NNP
13286	4053	8	and	and	CC
13286	4053	9	when	when	WRB
13286	4053	10	hot	hot	JJ
13286	4053	11	put	put	NN
13286	4053	12	in	in	IN
13286	4053	13	cutlets	cutlet	NNS
13286	4053	14	,	,	,
13286	4053	15	seasoned	season	VBN
13286	4053	16	with	with	IN
13286	4053	17	salt	salt	NN
13286	4053	18	and	and	CC
13286	4053	19	pepper	pepper	NN
13286	4053	20	,	,	,
13286	4053	21	fry	fry	NN
13286	4053	22	till	till	IN
13286	4053	23	brown	brown	NNP
13286	4053	24	.	.	.
13286	4054	1	Then	then	RB
13286	4054	2	take	take	VB
13286	4054	3	out	out	RP
13286	4054	4	cutlets	cutlet	NNS
13286	4054	5	,	,	,
13286	4054	6	put	put	VBN
13286	4054	7	into	into	IN
13286	4054	8	pan	pan	NN
13286	4054	9	1/2	1/2	CD
13286	4054	10	tumbler	tumbler	NN
13286	4054	11	currant	currant	NN
13286	4054	12	jelly	jelly	RB
13286	4054	13	to	to	IN
13286	4054	14	melt	melt	VB
13286	4054	15	,	,	,
13286	4054	16	add	add	VB
13286	4054	17	2	2	CD
13286	4054	18	tablespoons	tablespoon	NNS
13286	4054	19	Crisco	Crisco	NNP
13286	4054	20	with	with	IN
13286	4054	21	1/2	1/2	CD
13286	4054	22	teaspoon	teaspoon	NN
13286	4054	23	salt	salt	NN
13286	4054	24	,	,	,
13286	4054	25	and	and	CC
13286	4054	26	serve	serve	VB
13286	4054	27	separately	separately	RB
13286	4054	28	with	with	IN
13286	4054	29	cutlets	cutlet	NNS
13286	4054	30	.	.	.
13286	4055	1	November	November	NNP
13286	4055	2	11	11	CD
13286	4055	3	_	_	NN
13286	4055	4	*	*	NFP
13286	4055	5	Baked	Baked	NNP
13286	4055	6	Scallops	Scallops	NNPS
13286	4055	7	in	in	IN
13286	4055	8	Shells	Shells	NNP
13286	4055	9	Chicken	Chicken	NNP
13286	4055	10	Souffle	Souffle	NNP
13286	4055	11	Fried	Fried	NNP
13286	4055	12	Celery	Celery	NNP
13286	4055	13	Latticed	Latticed	NNP
13286	4055	14	Potatoes	Potatoes	NNP
13286	4055	15	Watercress	Watercress	NNP
13286	4055	16	and	and	CC
13286	4055	17	Green	Green	NNP
13286	4055	18	Pepper	Pepper	NNP
13286	4055	19	Salad	Salad	NNP
13286	4055	20	Meringues	Meringues	NNPS
13286	4055	21	Glaces	Glaces	NNPS
13286	4055	22	Coffee	Coffee	NNP
13286	4055	23	_	_	NNP
13286	4055	24	_	_	NNP
13286	4055	25	*	*	NFP
13286	4055	26	Baked	Baked	NNP
13286	4055	27	Scallops	Scallops	NNPS
13286	4055	28	in	in	IN
13286	4055	29	Shells_--Take	shells_--take	NN
13286	4055	30	desired	desire	VBN
13286	4055	31	quantity	quantity	NN
13286	4055	32	of	of	IN
13286	4055	33	fresh	fresh	JJ
13286	4055	34	scallops--1	scallops--1	XX
13286	4055	35	pint	pint	NN
13286	4055	36	or	or	CC
13286	4055	37	1	1	CD
13286	4055	38	quart	quart	NN
13286	4055	39	,	,	,
13286	4055	40	and	and	CC
13286	4055	41	cook	cook	VB
13286	4055	42	them	-PRON-	PRP
13286	4055	43	in	in	IN
13286	4055	44	little	little	JJ
13286	4055	45	white	white	JJ
13286	4055	46	wine	wine	NN
13286	4055	47	until	until	IN
13286	4055	48	done	do	VBN
13286	4055	49	.	.	.
13286	4056	1	Drain	drain	NN
13286	4056	2	,	,	,
13286	4056	3	cut	cut	VBN
13286	4056	4	in	in	IN
13286	4056	5	quarters	quarter	NNS
13286	4056	6	,	,	,
13286	4056	7	and	and	CC
13286	4056	8	add	add	VB
13286	4056	9	to	to	IN
13286	4056	10	them	-PRON-	PRP
13286	4056	11	1/2	1/2	CD
13286	4056	12	their	-PRON-	PRP$
13286	4056	13	quantity	quantity	NN
13286	4056	14	of	of	IN
13286	4056	15	minced	mince	VBN
13286	4056	16	onion	onion	NN
13286	4056	17	fried	fry	VBN
13286	4056	18	until	until	IN
13286	4056	19	tender	tender	NN
13286	4056	20	,	,	,
13286	4056	21	but	but	CC
13286	4056	22	not	not	RB
13286	4056	23	brown	brown	JJ
13286	4056	24	.	.	.
13286	4057	1	Moisten	moisten	VB
13286	4057	2	with	with	IN
13286	4057	3	white	white	JJ
13286	4057	4	sauce	sauce	NN
13286	4057	5	,	,	,
13286	4057	6	season	season	NN
13286	4057	7	with	with	IN
13286	4057	8	red	red	JJ
13286	4057	9	pepper	pepper	NN
13286	4057	10	and	and	CC
13286	4057	11	salt	salt	NN
13286	4057	12	,	,	,
13286	4057	13	heap	heap	NNP
13286	4057	14	high	high	RB
13286	4057	15	in	in	IN
13286	4057	16	scallop	scallop	NN
13286	4057	17	shells	shell	NNS
13286	4057	18	,	,	,
13286	4057	19	cover	cover	VB
13286	4057	20	with	with	IN
13286	4057	21	breadcrumbs	breadcrumb	NNS
13286	4057	22	moistened	moisten	VBN
13286	4057	23	in	in	IN
13286	4057	24	melted	melt	VBN
13286	4057	25	Crisco	Crisco	NNP
13286	4057	26	,	,	,
13286	4057	27	and	and	CC
13286	4057	28	brown	brown	NNP
13286	4057	29	in	in	IN
13286	4057	30	hot	hot	JJ
13286	4057	31	oven	oven	NN
13286	4057	32	.	.	.
13286	4058	1	Garnish	garnish	VB
13286	4058	2	with	with	IN
13286	4058	3	lemon	lemon	NN
13286	4058	4	slices	slice	NNS
13286	4058	5	and	and	CC
13286	4058	6	parsley	parsley	NN
13286	4058	7	.	.	.
13286	4059	1	November	November	NNP
13286	4059	2	12	12	CD
13286	4059	3	_	_	NNP
13286	4059	4	Hamburg	Hamburg	NNP
13286	4059	5	Steak	Steak	NNP
13286	4059	6	Balls	Balls	NNP
13286	4059	7	Mashed	Mashed	NNP
13286	4059	8	Potatoes	Potatoes	NNP
13286	4059	9	Fried	Fried	NNP
13286	4059	10	Parsnips	Parsnips	NNPS
13286	4059	11	Apple	Apple	NNP
13286	4059	12	and	and	CC
13286	4059	13	Celery	Celery	NNP
13286	4059	14	Salad	Salad	NNP
13286	4059	15	*	*	NFP
13286	4059	16	Baked	Baked	NNP
13286	4059	17	Indian	Indian	NNP
13286	4059	18	Pudding	Pudding	NNP
13286	4059	19	Coffee	Coffee	NNP
13286	4059	20	_	_	NNP
13286	4059	21	_	_	NNP
13286	4059	22	*	*	NFP
13286	4059	23	Baked	Baked	NNP
13286	4059	24	Indian	indian	JJ
13286	4059	25	Pudding_--3	pudding_--3	NN
13286	4059	26	-	-	:
13286	4059	27	1/2	1/2	CD
13286	4059	28	quarts	quart	NNS
13286	4059	29	milk	milk	NN
13286	4059	30	,	,	,
13286	4059	31	3	3	CD
13286	4059	32	tablespoons	tablespoon	NNS
13286	4059	33	cornmeal	cornmeal	NN
13286	4059	34	,	,	,
13286	4059	35	1/2	1/2	CD
13286	4059	36	pint	pint	NN
13286	4059	37	molasses	molasse	NNS
13286	4059	38	,	,	,
13286	4059	39	3	3	CD
13286	4059	40	tablespoons	tablespoon	NNS
13286	4059	41	Crisco	Crisco	NNP
13286	4059	42	,	,	,
13286	4059	43	1	1	CD
13286	4059	44	teaspoon	teaspoon	NN
13286	4059	45	salt	salt	NN
13286	4059	46	,	,	,
13286	4059	47	1	1	CD
13286	4059	48	teaspoon	teaspoon	NN
13286	4059	49	cinnamon	cinnamon	NN
13286	4059	50	,	,	,
13286	4059	51	and	and	CC
13286	4059	52	1/2	1/2	CD
13286	4059	53	teaspoon	teaspoon	NN
13286	4059	54	ginger	ginger	NN
13286	4059	55	.	.	.
13286	4060	1	Boil	Boil	NNP
13286	4060	2	1	1	CD
13286	4060	3	quart	quart	NN
13286	4060	4	milk	milk	NN
13286	4060	5	;	;	:
13286	4060	6	add	add	VB
13286	4060	7	to	to	IN
13286	4060	8	it	-PRON-	PRP
13286	4060	9	molasses	molasse	VBZ
13286	4060	10	,	,	,
13286	4060	11	Crisco	Crisco	NNP
13286	4060	12	,	,	,
13286	4060	13	salt	salt	NN
13286	4060	14	,	,	,
13286	4060	15	and	and	CC
13286	4060	16	spices	spice	NNS
13286	4060	17	,	,	,
13286	4060	18	and	and	CC
13286	4060	19	lastly	lastly	RB
13286	4060	20	meal	meal	NN
13286	4060	21	stirred	stir	VBD
13286	4060	22	smooth	smooth	JJ
13286	4060	23	with	with	IN
13286	4060	24	little	little	JJ
13286	4060	25	cold	cold	JJ
13286	4060	26	milk	milk	NN
13286	4060	27	;	;	:
13286	4060	28	scald	scald	NNP
13286	4060	29	whole	whole	RB
13286	4060	30	together	together	RB
13286	4060	31	,	,	,
13286	4060	32	and	and	CC
13286	4060	33	turn	turn	VB
13286	4060	34	into	into	IN
13286	4060	35	a	a	DT
13286	4060	36	well	well	RB
13286	4060	37	Criscoed	Criscoed	NNP
13286	4060	38	baking	baking	NN
13286	4060	39	dish	dish	NN
13286	4060	40	.	.	.
13286	4061	1	When	when	WRB
13286	4061	2	it	-PRON-	PRP
13286	4061	3	begins	begin	VBZ
13286	4061	4	to	to	TO
13286	4061	5	crust	crust	VB
13286	4061	6	over	over	RP
13286	4061	7	,	,	,
13286	4061	8	stir	stir	VB
13286	4061	9	it	-PRON-	PRP
13286	4061	10	all	all	DT
13286	4061	11	up	up	RP
13286	4061	12	from	from	IN
13286	4061	13	bottom	bottom	NN
13286	4061	14	,	,	,
13286	4061	15	and	and	CC
13286	4061	16	add	add	VB
13286	4061	17	1	1	CD
13286	4061	18	pint	pint	NN
13286	4061	19	of	of	IN
13286	4061	20	cold	cold	JJ
13286	4061	21	milk	milk	NN
13286	4061	22	.	.	.
13286	4062	1	Repeat	repeat	NN
13286	4062	2	process	process	NN
13286	4062	3	every	every	DT
13286	4062	4	1/2	1/2	CD
13286	4062	5	hour	hour	NN
13286	4062	6	,	,	,
13286	4062	7	or	or	CC
13286	4062	8	oftener	oftener	RB
13286	4062	9	if	if	IN
13286	4062	10	pudding	pudding	JJ
13286	4062	11	browns	brown	NNS
13286	4062	12	too	too	RB
13286	4062	13	fast	fast	RB
13286	4062	14	,	,	,
13286	4062	15	till	till	IN
13286	4062	16	5	5	CD
13286	4062	17	pints	pint	NNS
13286	4062	18	are	be	VBP
13286	4062	19	used	use	VBN
13286	4062	20	;	;	:
13286	4062	21	then	then	RB
13286	4062	22	let	let	VB
13286	4062	23	it	-PRON-	PRP
13286	4062	24	bake	bake	VB
13286	4062	25	till	till	IN
13286	4062	26	done--6	done--6	NNP
13286	4062	27	hours	hour	NNS
13286	4062	28	in	in	RB
13286	4062	29	all	all	DT
13286	4062	30	.	.	.
13286	4063	1	Serve	serve	VB
13286	4063	2	hot	hot	JJ
13286	4063	3	with	with	IN
13286	4063	4	sauce	sauce	NN
13286	4063	5	of	of	IN
13286	4063	6	grated	grate	VBN
13286	4063	7	or	or	CC
13286	4063	8	granulated	granulate	VBN
13286	4063	9	maple	maple	NNP
13286	4063	10	sugar	sugar	NN
13286	4063	11	stirred	stir	VBN
13286	4063	12	into	into	IN
13286	4063	13	rich	rich	JJ
13286	4063	14	cream	cream	NN
13286	4063	15	,	,	,
13286	4063	16	and	and	CC
13286	4063	17	kept	keep	VBD
13286	4063	18	very	very	RB
13286	4063	19	cold	cold	JJ
13286	4063	20	till	till	IN
13286	4063	21	needed	need	VBN
13286	4063	22	.	.	.
13286	4064	1	November	November	NNP
13286	4064	2	13	13	CD
13286	4064	3	_	_	NNP
13286	4064	4	Lamb	Lamb	NNP
13286	4064	5	Cutlets	Cutlets	NNP
13286	4064	6	Potatoes	Potatoes	NNP
13286	4064	7	*	*	NFP
13286	4064	8	Curried	curry	VBN
13286	4064	9	Lima	Lima	NNP
13286	4064	10	Beans	Beans	NNPS
13286	4064	11	Tomato	Tomato	NNP
13286	4064	12	Salad	Salad	NNP
13286	4064	13	Cheese	Cheese	NNP
13286	4064	14	Fritters	Fritters	NNPS
13286	4064	15	Benedictine	Benedictine	NNP
13286	4064	16	Jelly	Jelly	NNP
13286	4064	17	Coffee	Coffee	NNP
13286	4064	18	_	_	NNP
13286	4064	19	_	_	NNP
13286	4064	20	*	*	NFP
13286	4064	21	Curried	curry	VBN
13286	4064	22	Lima	Lima	NNP
13286	4064	23	Beans_--Chop	beans_--chop	VBP
13286	4064	24	1	1	CD
13286	4064	25	onion	onion	NN
13286	4064	26	finely	finely	RB
13286	4064	27	and	and	CC
13286	4064	28	fry	fry	VB
13286	4064	29	it	-PRON-	PRP
13286	4064	30	for	for	IN
13286	4064	31	a	a	DT
13286	4064	32	few	few	JJ
13286	4064	33	minutes	minute	NNS
13286	4064	34	in	in	IN
13286	4064	35	2	2	CD
13286	4064	36	tablespoons	tablespoon	NNS
13286	4064	37	Crisco	Crisco	NNP
13286	4064	38	,	,	,
13286	4064	39	add	add	VB
13286	4064	40	1	1	CD
13286	4064	41	tablespoon	tablespoon	NN
13286	4064	42	curry	curry	NN
13286	4064	43	powder	powder	NN
13286	4064	44	,	,	,
13286	4064	45	1	1	CD
13286	4064	46	teaspoon	teaspoon	NN
13286	4064	47	salt	salt	NN
13286	4064	48	,	,	,
13286	4064	49	1	1	CD
13286	4064	50	teaspoon	teaspoon	NN
13286	4064	51	flour	flour	NN
13286	4064	52	,	,	,
13286	4064	53	1	1	CD
13286	4064	54	teaspoon	teaspoon	NN
13286	4064	55	lemon	lemon	NN
13286	4064	56	juice	juice	NN
13286	4064	57	,	,	,
13286	4064	58	and	and	CC
13286	4064	59	1	1	CD
13286	4064	60	cup	cup	NN
13286	4064	61	water	water	NN
13286	4064	62	,	,	,
13286	4064	63	allow	allow	VB
13286	4064	64	to	to	TO
13286	4064	65	cook	cook	VB
13286	4064	66	slowly	slowly	RB
13286	4064	67	for	for	IN
13286	4064	68	20	20	CD
13286	4064	69	minutes	minute	NNS
13286	4064	70	,	,	,
13286	4064	71	then	then	RB
13286	4064	72	add	add	VB
13286	4064	73	1	1	CD
13286	4064	74	-	-	SYM
13286	4064	75	1/2	1/2	CD
13286	4064	76	cups	cup	NNS
13286	4064	77	cooked	cook	VBN
13286	4064	78	lima	lima	NNP
13286	4064	79	beans	bean	NNS
13286	4064	80	,	,	,
13286	4064	81	mix	mix	VB
13286	4064	82	well	well	RB
13286	4064	83	and	and	CC
13286	4064	84	serve	serve	VB
13286	4064	85	hot	hot	JJ
13286	4064	86	.	.	.
13286	4065	1	November	November	NNP
13286	4065	2	14	14	CD
13286	4065	3	_	_	NNP
13286	4065	4	Cream	Cream	NNP
13286	4065	5	of	of	IN
13286	4065	6	Tomato	Tomato	NNP
13286	4065	7	Soup	Soup	NNP
13286	4065	8	*	*	NFP
13286	4065	9	Nut	Nut	NNP
13286	4065	10	Roast	roast	NN
13286	4065	11	Piquante	piquante	NN
13286	4065	12	Sauce	sauce	NN
13286	4065	13	Sweet	Sweet	NNP
13286	4065	14	Potatoes	Potatoes	NNP
13286	4065	15	Fried	Fried	NNP
13286	4065	16	Egg	Egg	NNP
13286	4065	17	Plant	Plant	NNP
13286	4065	18	Lettuce	Lettuce	NNP
13286	4065	19	Salad	Salad	NNP
13286	4065	20	Baked	Baked	NNP
13286	4065	21	Quinces	Quinces	NNPS
13286	4065	22	Gingerbread	Gingerbread	NNP
13286	4065	23	Coffee	Coffee	NNP
13286	4065	24	_	_	NNP
13286	4065	25	_	_	NNP
13286	4065	26	*	*	NFP
13286	4065	27	Nut	Nut	NNP
13286	4065	28	Roast_--1/2	Roast_--1/2	NNP
13286	4065	29	cup	cup	NN
13286	4065	30	lentils	lentil	NNS
13286	4065	31	,	,	,
13286	4065	32	1/2	1/2	CD
13286	4065	33	cup	cup	NN
13286	4065	34	shelled	shell	VBD
13286	4065	35	roasted	roasted	JJ
13286	4065	36	peanuts	peanut	NNS
13286	4065	37	,	,	,
13286	4065	38	1/2	1/2	CD
13286	4065	39	tablespoon	tablespoon	NN
13286	4065	40	Crisco	Crisco	NNP
13286	4065	41	,	,	,
13286	4065	42	1/2	1/2	CD
13286	4065	43	cup	cup	NN
13286	4065	44	toasted	toasted	JJ
13286	4065	45	breadcrumbs	breadcrumb	NNS
13286	4065	46	,	,	,
13286	4065	47	1/2	1/2	CD
13286	4065	48	teaspoon	teaspoon	NN
13286	4065	49	salt	salt	NN
13286	4065	50	,	,	,
13286	4065	51	1/2	1/2	CD
13286	4065	52	saltspoon	saltspoon	NN
13286	4065	53	pepper	pepper	NN
13286	4065	54	and	and	CC
13286	4065	55	milk	milk	NN
13286	4065	56	.	.	.
13286	4066	1	Soak	Soak	NNP
13286	4066	2	lentils	lentil	NNS
13286	4066	3	over	over	IN
13286	4066	4	night	night	NN
13286	4066	5	;	;	:
13286	4066	6	in	in	IN
13286	4066	7	morning	morning	NN
13286	4066	8	drain	drain	NN
13286	4066	9	,	,	,
13286	4066	10	cover	cover	VB
13286	4066	11	with	with	IN
13286	4066	12	fresh	fresh	JJ
13286	4066	13	water	water	NN
13286	4066	14	and	and	CC
13286	4066	15	bring	bring	VB
13286	4066	16	to	to	TO
13286	4066	17	boil	boil	VB
13286	4066	18	.	.	.
13286	4067	1	Drain	drain	VB
13286	4067	2	again	again	RB
13286	4067	3	;	;	:
13286	4067	4	and	and	CC
13286	4067	5	put	put	VBD
13286	4067	6	in	in	IN
13286	4067	7	fresh	fresh	JJ
13286	4067	8	water	water	NN
13286	4067	9	and	and	CC
13286	4067	10	cook	cook	NN
13286	4067	11	until	until	IN
13286	4067	12	tender	tender	NN
13286	4067	13	.	.	.
13286	4068	1	Drain	drain	VB
13286	4068	2	once	once	RB
13286	4068	3	more	more	JJR
13286	4068	4	;	;	.
13286	4068	5	throw	throw	VB
13286	4068	6	away	away	RP
13286	4068	7	water	water	NN
13286	4068	8	and	and	CC
13286	4068	9	press	press	NN
13286	4068	10	lentils	lentil	NNS
13286	4068	11	through	through	IN
13286	4068	12	colander	colander	NN
13286	4068	13	.	.	.
13286	4069	1	Add	add	VB
13286	4069	2	nuts	nut	NNS
13286	4069	3	,	,	,
13286	4069	4	either	either	CC
13286	4069	5	ground	ground	NN
13286	4069	6	or	or	CC
13286	4069	7	chopped	chop	VBN
13286	4069	8	,	,	,
13286	4069	9	Crisco	Crisco	NNP
13286	4069	10	,	,	,
13286	4069	11	breadcrumbs	breadcrumb	NNS
13286	4069	12	,	,	,
13286	4069	13	seasoning	seasoning	NN
13286	4069	14	and	and	CC
13286	4069	15	milk	milk	NN
13286	4069	16	sufficient	sufficient	JJ
13286	4069	17	to	to	TO
13286	4069	18	make	make	VB
13286	4069	19	mixture	mixture	NN
13286	4069	20	consistency	consistency	NN
13286	4069	21	of	of	IN
13286	4069	22	mush	mush	NN
13286	4069	23	.	.	.
13286	4070	1	Put	put	VB
13286	4070	2	into	into	IN
13286	4070	3	Criscoed	Criscoed	NNP
13286	4070	4	baking	baking	NN
13286	4070	5	dish	dish	NN
13286	4070	6	;	;	:
13286	4070	7	bake	bake	NN
13286	4070	8	in	in	IN
13286	4070	9	moderate	moderate	JJ
13286	4070	10	oven	oven	NNP
13286	4070	11	1	1	CD
13286	4070	12	hour	hour	NN
13286	4070	13	;	;	:
13286	4070	14	turn	turn	VB
13286	4070	15	out	out	RP
13286	4070	16	on	on	IN
13286	4070	17	heated	heated	JJ
13286	4070	18	platter	platter	NN
13286	4070	19	;	;	:
13286	4070	20	garnish	garnish	VB
13286	4070	21	with	with	IN
13286	4070	22	parsley	parsley	NN
13286	4070	23	or	or	CC
13286	4070	24	watercress	watercress	NN
13286	4070	25	and	and	CC
13286	4070	26	serve	serve	VB
13286	4070	27	with	with	IN
13286	4070	28	Piquante	Piquante	NNP
13286	4070	29	sauce	sauce	NN
13286	4070	30	.	.	.
13286	4071	1	Vegetarian	Vegetarian	NNP
13286	4071	2	November	November	NNP
13286	4071	3	15	15	CD
13286	4071	4	_	_	NNP
13286	4071	5	Sweet	Sweet	NNP
13286	4071	6	Potatoes	Potatoes	NNPS
13286	4071	7	au	au	NNP
13286	4071	8	Gratin	Gratin	NNP
13286	4071	9	Corn	Corn	NNP
13286	4071	10	,	,	,
13286	4071	11	a	a	DT
13286	4071	12	la	la	FW
13286	4071	13	Southern	Southern	NNP
13286	4071	14	*	*	NFP
13286	4071	15	Raisin	Raisin	NNP
13286	4071	16	and	and	CC
13286	4071	17	Nut	Nut	NNP
13286	4071	18	Bread	Bread	NNP
13286	4071	19	Apples	apple	NNS
13286	4071	20	Stuffed	stuff	VBN
13286	4071	21	with	with	IN
13286	4071	22	Celery	Celery	NNP
13286	4071	23	Caramel	Caramel	NNP
13286	4071	24	Custards	Custards	NNPS
13286	4071	25	Coffee	Coffee	NNP
13286	4071	26	_	_	NNP
13286	4071	27	_	_	NNP
13286	4071	28	*	*	NFP
13286	4071	29	Raisin	Raisin	NNP
13286	4071	30	and	and	CC
13286	4071	31	Nut	Nut	NNP
13286	4071	32	Bread_--1	bread_--1	FW
13286	4071	33	egg	egg	NN
13286	4071	34	,	,	,
13286	4071	35	3/4	3/4	CD
13286	4071	36	cup	cup	NN
13286	4071	37	sugar	sugar	NN
13286	4071	38	,	,	,
13286	4071	39	1	1	CD
13286	4071	40	-	-	SYM
13286	4071	41	1/2	1/2	CD
13286	4071	42	cups	cup	NNS
13286	4071	43	milk	milk	NN
13286	4071	44	,	,	,
13286	4071	45	1	1	CD
13286	4071	46	teaspoon	teaspoon	NN
13286	4071	47	salt	salt	NN
13286	4071	48	,	,	,
13286	4071	49	3	3	CD
13286	4071	50	cups	cup	NNS
13286	4071	51	flour	flour	NN
13286	4071	52	,	,	,
13286	4071	53	2	2	CD
13286	4071	54	teaspoons	teaspoon	NNS
13286	4071	55	baking	bake	VBG
13286	4071	56	powder	powder	NN
13286	4071	57	,	,	,
13286	4071	58	2	2	CD
13286	4071	59	tablespoons	tablespoon	NNS
13286	4071	60	Crisco	Crisco	NNP
13286	4071	61	,	,	,
13286	4071	62	1/2	1/2	CD
13286	4071	63	cup	cup	NN
13286	4071	64	raisins	raisin	NNS
13286	4071	65	,	,	,
13286	4071	66	and	and	CC
13286	4071	67	1	1	CD
13286	4071	68	cup	cup	NN
13286	4071	69	chopped	chop	VBD
13286	4071	70	walnut	walnut	NN
13286	4071	71	meats	meat	NNS
13286	4071	72	.	.	.
13286	4072	1	Beat	beat	VB
13286	4072	2	egg	egg	NN
13286	4072	3	with	with	IN
13286	4072	4	sugar	sugar	NN
13286	4072	5	;	;	:
13286	4072	6	add	add	VB
13286	4072	7	sifted	sift	VBN
13286	4072	8	flour	flour	NN
13286	4072	9	,	,	,
13286	4072	10	baking	baking	NN
13286	4072	11	powder	powder	NN
13286	4072	12	and	and	CC
13286	4072	13	salt	salt	NN
13286	4072	14	alternately	alternately	RB
13286	4072	15	with	with	IN
13286	4072	16	milk	milk	NN
13286	4072	17	;	;	:
13286	4072	18	last	last	JJ
13286	4072	19	add	add	VB
13286	4072	20	Crisco	Crisco	NNP
13286	4072	21	,	,	,
13286	4072	22	melted	melt	VBN
13286	4072	23	,	,	,
13286	4072	24	and	and	CC
13286	4072	25	walnuts	walnut	NNS
13286	4072	26	.	.	.
13286	4073	1	Bake	bake	VB
13286	4073	2	in	in	IN
13286	4073	3	deep	deep	JJ
13286	4073	4	pan	pan	NN
13286	4073	5	in	in	IN
13286	4073	6	slow	slow	JJ
13286	4073	7	oven	oven	VBD
13286	4073	8	45	45	CD
13286	4073	9	minutes	minute	NNS
13286	4073	10	.	.	.
13286	4074	1	November	November	NNP
13286	4074	2	16	16	CD
13286	4074	3	_	_	NNP
13286	4074	4	Cream	Cream	NNP
13286	4074	5	of	of	IN
13286	4074	6	Corn	Corn	NNP
13286	4074	7	Soup	Soup	NNP
13286	4074	8	Roast	Roast	NNP
13286	4074	9	Turkey	Turkey	NNP
13286	4074	10	,	,	,
13286	4074	11	Giblet	Giblet	NNP
13286	4074	12	Sauce	Sauce	NNP
13286	4074	13	Mashed	Mashed	NNP
13286	4074	14	Potatoes	Potatoes	NNP
13286	4074	15	Creamed	Creamed	NNP
13286	4074	16	Onions	Onions	NNP
13286	4074	17	Melon	Melon	NNP
13286	4074	18	Mangoes	Mangoes	NNP
13286	4074	19	Cheese	Cheese	NNP
13286	4074	20	Fingers	Fingers	NNPS
13286	4074	21	*	*	NFP
13286	4074	22	Apple	Apple	NNP
13286	4074	23	Strudel	Strudel	NNP
13286	4074	24	Coffee	Coffee	NNP
13286	4074	25	_	_	NNP
13286	4074	26	_	_	NNP
13286	4074	27	*	*	NFP
13286	4074	28	Apple	Apple	NNP
13286	4074	29	Strudel_--Sift	strudel_--sift	NN
13286	4074	30	2	2	CD
13286	4074	31	cups	cup	NNS
13286	4074	32	flour	flour	NN
13286	4074	33	with	with	IN
13286	4074	34	1/2	1/2	CD
13286	4074	35	teaspoonful	teaspoonful	JJ
13286	4074	36	salt	salt	NN
13286	4074	37	and	and	CC
13286	4074	38	1	1	CD
13286	4074	39	teaspoon	teaspoon	NN
13286	4074	40	sugar	sugar	NN
13286	4074	41	.	.	.
13286	4075	1	Add	add	VB
13286	4075	2	gradually	gradually	RB
13286	4075	3	1	1	CD
13286	4075	4	cup	cup	NN
13286	4075	5	lukewarm	lukewarm	JJ
13286	4075	6	water	water	NN
13286	4075	7	and	and	CC
13286	4075	8	knead	knead	NN
13286	4075	9	until	until	IN
13286	4075	10	dough	dough	NN
13286	4075	11	does	do	VBZ
13286	4075	12	not	not	RB
13286	4075	13	stick	stick	VB
13286	4075	14	to	to	IN
13286	4075	15	hands	hand	NNS
13286	4075	16	.	.	.
13286	4076	1	Roll	roll	NN
13286	4076	2	dough	dough	NN
13286	4076	3	as	as	RB
13286	4076	4	thin	thin	JJ
13286	4076	5	as	as	IN
13286	4076	6	possible	possible	JJ
13286	4076	7	on	on	IN
13286	4076	8	floured	floured	JJ
13286	4076	9	board	board	NN
13286	4076	10	.	.	.
13286	4077	1	Place	place	NN
13286	4077	2	clean	clean	JJ
13286	4077	3	tablecloth	tablecloth	NN
13286	4077	4	on	on	IN
13286	4077	5	table	table	NN
13286	4077	6	,	,	,
13286	4077	7	put	put	VBN
13286	4077	8	rolled	roll	VBD
13286	4077	9	out	out	RP
13286	4077	10	dough	dough	NN
13286	4077	11	on	on	IN
13286	4077	12	it	-PRON-	PRP
13286	4077	13	and	and	CC
13286	4077	14	pull	pull	VB
13286	4077	15	carefully	carefully	RB
13286	4077	16	with	with	IN
13286	4077	17	fingers	finger	NNS
13286	4077	18	to	to	TO
13286	4077	19	get	get	VB
13286	4077	20	thin	thin	JJ
13286	4077	21	as	as	IN
13286	4077	22	possible	possible	JJ
13286	4077	23	.	.	.
13286	4078	1	Mix	mix	VB
13286	4078	2	4	4	CD
13286	4078	3	cups	cup	NNS
13286	4078	4	chopped	chop	VBD
13286	4078	5	apples	apple	NNS
13286	4078	6	with	with	IN
13286	4078	7	1	1	CD
13286	4078	8	cup	cup	NN
13286	4078	9	sugar	sugar	NN
13286	4078	10	,	,	,
13286	4078	11	1	1	CD
13286	4078	12	tablespoon	tablespoon	NN
13286	4078	13	cinnamon	cinnamon	NN
13286	4078	14	,	,	,
13286	4078	15	1	1	CD
13286	4078	16	cup	cup	NN
13286	4078	17	seeded	seeded	JJ
13286	4078	18	raisins	raisin	NNS
13286	4078	19	,	,	,
13286	4078	20	and	and	CC
13286	4078	21	1	1	CD
13286	4078	22	cup	cup	NN
13286	4078	23	currants	currant	NNS
13286	4078	24	.	.	.
13286	4079	1	Spread	Spread	VBN
13286	4079	2	over	over	IN
13286	4079	3	dough	dough	NN
13286	4079	4	,	,	,
13286	4079	5	and	and	CC
13286	4079	6	spread	spread	VB
13286	4079	7	little	little	JJ
13286	4079	8	Crisco	Crisco	NNP
13286	4079	9	over	over	IN
13286	4079	10	apples	apple	NNS
13286	4079	11	.	.	.
13286	4080	1	Take	take	VB
13286	4080	2	cloth	cloth	NN
13286	4080	3	in	in	IN
13286	4080	4	both	both	DT
13286	4080	5	hands	hand	NNS
13286	4080	6	,	,	,
13286	4080	7	and	and	CC
13286	4080	8	roll	roll	NN
13286	4080	9	strudel	strudel	NN
13286	4080	10	over	over	RB
13286	4080	11	and	and	CC
13286	4080	12	over	over	RB
13286	4080	13	like	like	IN
13286	4080	14	roly	roly	NNP
13286	4080	15	poly	poly	NNP
13286	4080	16	.	.	.
13286	4081	1	Roll	roll	NN
13286	4081	2	strudel	strudel	NN
13286	4081	3	into	into	IN
13286	4081	4	Criscoed	Criscoed	NNP
13286	4081	5	baking	bake	VBG
13286	4081	6	pan	pan	NN
13286	4081	7	and	and	CC
13286	4081	8	bake	bake	NN
13286	4081	9	in	in	IN
13286	4081	10	hot	hot	JJ
13286	4081	11	oven	oven	NN
13286	4081	12	until	until	IN
13286	4081	13	brown	brown	NNP
13286	4081	14	.	.	.
13286	4082	1	November	November	NNP
13286	4082	2	17	17	CD
13286	4082	3	_	_	NN
13286	4082	4	*	*	NFP
13286	4082	5	Stewed	Stewed	NNP
13286	4082	6	Rabbit	Rabbit	NNP
13286	4082	7	Glace	Glace	NNP
13286	4082	8	Potatoes	Potatoes	NNPS
13286	4082	9	Baked	Baked	NNP
13286	4082	10	Onions	Onions	NNPS
13286	4082	11	Jellied	jelly	VBD
13286	4082	12	Baked	Baked	NNP
13286	4082	13	Beans	Beans	NNPS
13286	4082	14	Cranberry	Cranberry	NNP
13286	4082	15	Bavarian	Bavarian	NNP
13286	4082	16	Cream	Cream	NNP
13286	4082	17	Coffee	Coffee	NNP
13286	4082	18	_	_	NNP
13286	4082	19	_	_	NNP
13286	4082	20	*	*	NFP
13286	4082	21	Stewed	stew	VBN
13286	4082	22	Rabbit_--Melt	rabbit_--melt	NN
13286	4082	23	4	4	CD
13286	4082	24	tablespoons	tablespoon	NNS
13286	4082	25	Crisco	Crisco	NNP
13286	4082	26	in	in	IN
13286	4082	27	saucepan	saucepan	NN
13286	4082	28	;	;	:
13286	4082	29	joint	joint	JJ
13286	4082	30	rabbit	rabbit	NN
13286	4082	31	and	and	CC
13286	4082	32	fry	fry	NN
13286	4082	33	quickly	quickly	RB
13286	4082	34	in	in	IN
13286	4082	35	Crisco	Crisco	NNP
13286	4082	36	,	,	,
13286	4082	37	then	then	RB
13286	4082	38	fry	fry	NN
13286	4082	39	1	1	CD
13286	4082	40	sliced	slice	VBD
13286	4082	41	onion	onion	NN
13286	4082	42	until	until	IN
13286	4082	43	browned	brown	VBN
13286	4082	44	,	,	,
13286	4082	45	stir	stir	VBP
13286	4082	46	in	in	IN
13286	4082	47	2	2	CD
13286	4082	48	tablespoons	tablespoon	NNS
13286	4082	49	flour	flour	NN
13286	4082	50	and	and	CC
13286	4082	51	brown	brown	JJ
13286	4082	52	flour	flour	NN
13286	4082	53	;	;	:
13286	4082	54	now	now	RB
13286	4082	55	add	add	VB
13286	4082	56	gradually	gradually	RB
13286	4082	57	2	2	CD
13286	4082	58	cups	cup	NNS
13286	4082	59	water	water	NN
13286	4082	60	and	and	CC
13286	4082	61	stir	stir	VB
13286	4082	62	till	till	IN
13286	4082	63	smooth	smooth	JJ
13286	4082	64	,	,	,
13286	4082	65	when	when	WRB
13286	4082	66	boiling	boil	VBG
13286	4082	67	add	add	VB
13286	4082	68	salt	salt	NN
13286	4082	69	,	,	,
13286	4082	70	pepper	pepper	NN
13286	4082	71	,	,	,
13286	4082	72	and	and	CC
13286	4082	73	paprika	paprika	NNP
13286	4082	74	to	to	TO
13286	4082	75	taste	taste	VB
13286	4082	76	,	,	,
13286	4082	77	and	and	CC
13286	4082	78	2	2	CD
13286	4082	79	tablespoons	tablespoon	NNS
13286	4082	80	chopped	chop	VBD
13286	4082	81	parsley	parsley	NN
13286	4082	82	;	;	:
13286	4082	83	simmer	simmer	NNP
13286	4082	84	slowly	slowly	RB
13286	4082	85	1	1	CD
13286	4082	86	-	-	SYM
13286	4082	87	1/2	1/2	CD
13286	4082	88	hours	hour	NNS
13286	4082	89	.	.	.
13286	4083	1	Dish	dish	VB
13286	4083	2	and	and	CC
13286	4083	3	strain	strain	VB
13286	4083	4	over	over	IN
13286	4083	5	gravy	gravy	NN
13286	4083	6	.	.	.
13286	4084	1	November	November	NNP
13286	4084	2	18	18	CD
13286	4084	3	_	_	NNP
13286	4084	4	Julienne	Julienne	NNP
13286	4084	5	Soup	Soup	NNP
13286	4084	6	Toast	Toast	NNP
13286	4084	7	Points	Points	NNPS
13286	4084	8	Stuffed	stuff	VBD
13286	4084	9	Hearts	Hearts	NNP
13286	4084	10	Pickles	Pickles	NNPS
13286	4084	11	Browned	brown	VBD
13286	4084	12	Potatoes	potato	NNS
13286	4084	13	Baked	bake	VBD
13286	4084	14	Squash	Squash	NNP
13286	4084	15	*	*	NFP
13286	4084	16	Almond	Almond	NNP
13286	4084	17	and	and	CC
13286	4084	18	Apple	Apple	NNP
13286	4084	19	Pudding	Pudding	NNP
13286	4084	20	Coffee	Coffee	NNP
13286	4084	21	_	_	NNP
13286	4084	22	_	_	NNP
13286	4084	23	*	*	NFP
13286	4084	24	Almond	Almond	NNP
13286	4084	25	and	and	CC
13286	4084	26	Apple	Apple	NNP
13286	4084	27	Pudding_--Pare	pudding_--pare	NN
13286	4084	28	and	and	CC
13286	4084	29	core	core	NN
13286	4084	30	6	6	CD
13286	4084	31	apples	apple	NNS
13286	4084	32	,	,	,
13286	4084	33	chop	chop	NN
13286	4084	34	into	into	IN
13286	4084	35	small	small	JJ
13286	4084	36	pieces	piece	NNS
13286	4084	37	and	and	CC
13286	4084	38	sprinkle	sprinkle	VB
13286	4084	39	with	with	IN
13286	4084	40	1/2	1/2	CD
13286	4084	41	cup	cup	NN
13286	4084	42	sugar	sugar	NN
13286	4084	43	.	.	.
13286	4085	1	Have	have	VBP
13286	4085	2	ready	ready	JJ
13286	4085	3	2	2	CD
13286	4085	4	cups	cup	NNS
13286	4085	5	breadcrumbs	breadcrumb	NNS
13286	4085	6	,	,	,
13286	4085	7	soaked	soak	VBN
13286	4085	8	in	in	IN
13286	4085	9	1/2	1/2	CD
13286	4085	10	cup	cup	NN
13286	4085	11	milk	milk	NN
13286	4085	12	to	to	IN
13286	4085	13	which	which	WDT
13286	4085	14	1	1	CD
13286	4085	15	tablespoon	tablespoon	NN
13286	4085	16	melted	melt	VBN
13286	4085	17	Crisco	Crisco	NNP
13286	4085	18	has	have	VBZ
13286	4085	19	been	be	VBN
13286	4085	20	added	add	VBN
13286	4085	21	.	.	.
13286	4086	1	Beat	beat	NN
13286	4086	2	2	2	CD
13286	4086	3	eggs	egg	NNS
13286	4086	4	till	till	IN
13286	4086	5	light	light	NN
13286	4086	6	,	,	,
13286	4086	7	add	add	VB
13286	4086	8	to	to	IN
13286	4086	9	them	-PRON-	PRP
13286	4086	10	grating	grating	NN
13286	4086	11	of	of	IN
13286	4086	12	nutmeg	nutmeg	NNP
13286	4086	13	,	,	,
13286	4086	14	a	a	DT
13286	4086	15	pinch	pinch	NN
13286	4086	16	of	of	IN
13286	4086	17	cinnamon	cinnamon	NN
13286	4086	18	and	and	CC
13286	4086	19	good	good	JJ
13286	4086	20	pinch	pinch	NN
13286	4086	21	of	of	IN
13286	4086	22	salt	salt	NN
13286	4086	23	.	.	.
13286	4087	1	Mix	mix	VB
13286	4087	2	apple	apple	NN
13286	4087	3	with	with	IN
13286	4087	4	soaked	soak	VBN
13286	4087	5	breadcrumbs	breadcrumb	NNS
13286	4087	6	,	,	,
13286	4087	7	then	then	RB
13286	4087	8	eggs	egg	NNS
13286	4087	9	,	,	,
13286	4087	10	and	and	CC
13286	4087	11	lastly	lastly	RB
13286	4087	12	2	2	CD
13286	4087	13	dozens	dozen	NNS
13286	4087	14	blanched	blanch	VBN
13286	4087	15	almonds	almond	NNS
13286	4087	16	chopped	chop	VBN
13286	4087	17	fine	fine	RB
13286	4087	18	.	.	.
13286	4088	1	Thin	thin	JJ
13286	4088	2	with	with	IN
13286	4088	3	1/2	1/2	CD
13286	4088	4	cup	cup	NN
13286	4088	5	milk	milk	NN
13286	4088	6	,	,	,
13286	4088	7	then	then	RB
13286	4088	8	pour	pour	VB
13286	4088	9	into	into	IN
13286	4088	10	Criscoed	Criscoed	NNP
13286	4088	11	tin	tin	NN
13286	4088	12	and	and	CC
13286	4088	13	bake	bake	NN
13286	4088	14	.	.	.
13286	4089	1	Serve	serve	VB
13286	4089	2	with	with	IN
13286	4089	3	sweetened	sweeten	VBN
13286	4089	4	cream	cream	NN
13286	4089	5	.	.	.
13286	4090	1	November	November	NNP
13286	4090	2	19	19	CD
13286	4090	3	_	_	NNP
13286	4090	4	Spare	spare	JJ
13286	4090	5	Ribs	Ribs	NNP
13286	4090	6	Stew	Stew	NNP
13286	4090	7	Rice	rice	NN
13286	4090	8	Croquettes	croquette	VBZ
13286	4090	9	Waldorf	Waldorf	NNP
13286	4090	10	Salad	Salad	NNP
13286	4090	11	Cheese	Cheese	NNP
13286	4090	12	Biscuits	Biscuits	NNPS
13286	4090	13	*	*	NFP
13286	4090	14	Cranberry	Cranberry	NNP
13286	4090	15	Pudding	Pudding	NNP
13286	4090	16	Coffee	Coffee	NNP
13286	4090	17	_	_	NNP
13286	4090	18	_	_	NNP
13286	4090	19	*	*	NFP
13286	4090	20	Cranberry	Cranberry	NNP
13286	4090	21	Pudding_--Cream	Pudding_--Cream	NNP
13286	4090	22	1/2	1/2	CD
13286	4090	23	cup	cup	NN
13286	4090	24	Crisco	Crisco	NNP
13286	4090	25	with	with	IN
13286	4090	26	1	1	CD
13286	4090	27	cup	cup	NN
13286	4090	28	sugar	sugar	NN
13286	4090	29	,	,	,
13286	4090	30	add	add	VB
13286	4090	31	3	3	CD
13286	4090	32	eggs	egg	NNS
13286	4090	33	well	well	RB
13286	4090	34	beaten	beat	VBN
13286	4090	35	,	,	,
13286	4090	36	1/2	1/2	CD
13286	4090	37	cup	cup	NN
13286	4090	38	milk	milk	NN
13286	4090	39	,	,	,
13286	4090	40	3	3	CD
13286	4090	41	-	-	SYM
13286	4090	42	1/2	1/2	CD
13286	4090	43	cups	cup	NNS
13286	4090	44	flour	flour	NN
13286	4090	45	,	,	,
13286	4090	46	2	2	CD
13286	4090	47	teaspoons	teaspoon	NNS
13286	4090	48	baking	bake	VBG
13286	4090	49	powder	powder	NN
13286	4090	50	,	,	,
13286	4090	51	1/2	1/2	CD
13286	4090	52	teaspoon	teaspoon	NN
13286	4090	53	salt	salt	NN
13286	4090	54	,	,	,
13286	4090	55	and	and	CC
13286	4090	56	1/2	1/2	CD
13286	4090	57	teaspoon	teaspoon	NN
13286	4090	58	almond	almond	NN
13286	4090	59	extract	extract	NN
13286	4090	60	,	,	,
13286	4090	61	then	then	RB
13286	4090	62	stir	stir	VB
13286	4090	63	in	in	IN
13286	4090	64	1	1	CD
13286	4090	65	-	-	SYM
13286	4090	66	1/2	1/2	CD
13286	4090	67	cups	cup	NNS
13286	4090	68	cranberries	cranberry	NNS
13286	4090	69	,	,	,
13286	4090	70	turn	turn	VBP
13286	4090	71	into	into	IN
13286	4090	72	Criscoed	Criscoed	NNP
13286	4090	73	mold	mold	NN
13286	4090	74	,	,	,
13286	4090	75	cover	cover	VB
13286	4090	76	with	with	IN
13286	4090	77	greased	greased	JJ
13286	4090	78	paper	paper	NN
13286	4090	79	and	and	CC
13286	4090	80	steam	steam	NN
13286	4090	81	4	4	CD
13286	4090	82	hours	hour	NNS
13286	4090	83	.	.	.
13286	4091	1	Serve	serve	VB
13286	4091	2	with	with	IN
13286	4091	3	milk	milk	NN
13286	4091	4	.	.	.
13286	4092	1	November	November	NNP
13286	4092	2	20	20	CD
13286	4092	3	_	_	NNP
13286	4092	4	Oyster	Oyster	NNP
13286	4092	5	Croquettes	Croquettes	NNPS
13286	4092	6	*	*	NFP
13286	4092	7	Stuffed	Stuffed	NNP
13286	4092	8	Lamb	Lamb	NNP
13286	4092	9	Chops	Chops	NNP
13286	4092	10	Chestnut	Chestnut	NNP
13286	4092	11	Puree	Puree	NNP
13286	4092	12	Mashed	Mashed	NNP
13286	4092	13	Potatoes	Potatoes	NNPS
13286	4092	14	Egg	Egg	NNP
13286	4092	15	Plant	Plant	NNP
13286	4092	16	Fritters	Fritters	NNPS
13286	4092	17	Kumquat	Kumquat	NNP
13286	4092	18	and	and	CC
13286	4092	19	Endive	Endive	NNP
13286	4092	20	Salad	Salad	NNP
13286	4092	21	Stewed	Stewed	NNP
13286	4092	22	Figs	Figs	NNP
13286	4092	23	Coffee	Coffee	NNP
13286	4092	24	_	_	NNP
13286	4092	25	_	_	NNP
13286	4092	26	*	*	NFP
13286	4092	27	Stuffed	Stuffed	NNP
13286	4092	28	Lamb	Lamb	NNP
13286	4092	29	Chops_--Wipe	chops_--wipe	VB
13286	4092	30	6	6	CD
13286	4092	31	French	french	JJ
13286	4092	32	chops	chop	NNS
13286	4092	33	,	,	,
13286	4092	34	cut	cut	VB
13286	4092	35	1	1	CD
13286	4092	36	-	-	SYM
13286	4092	37	1/2	1/2	CD
13286	4092	38	inches	inch	NNS
13286	4092	39	thick	thick	JJ
13286	4092	40	.	.	.
13286	4093	1	Split	split	JJ
13286	4093	2	meat	meat	NN
13286	4093	3	in	in	IN
13286	4093	4	halves	half	NNS
13286	4093	5	,	,	,
13286	4093	6	cutting	cut	VBG
13286	4093	7	to	to	IN
13286	4093	8	bone	bone	NN
13286	4093	9	.	.	.
13286	4094	1	Cook	Cook	NNP
13286	4094	2	2	2	CD
13286	4094	3	-	-	HYPH
13286	4094	4	1/2	1/2	CD
13286	4094	5	tablespoons	tablespoon	NNS
13286	4094	6	Crisco	Crisco	NNP
13286	4094	7	and	and	CC
13286	4094	8	1	1	CD
13286	4094	9	tablespoon	tablespoon	NN
13286	4094	10	chopped	chop	VBD
13286	4094	11	onion	onion	NN
13286	4094	12	5	5	CD
13286	4094	13	minutes	minute	NNS
13286	4094	14	;	;	:
13286	4094	15	remove	remove	VB
13286	4094	16	onion	onion	NN
13286	4094	17	,	,	,
13286	4094	18	add	add	VB
13286	4094	19	1/2	1/2	CD
13286	4094	20	cup	cup	NN
13286	4094	21	chopped	chop	VBN
13286	4094	22	mushroom	mushroom	NN
13286	4094	23	,	,	,
13286	4094	24	and	and	CC
13286	4094	25	cook	cook	NN
13286	4094	26	5	5	CD
13286	4094	27	minutes	minute	NNS
13286	4094	28	;	;	:
13286	4094	29	add	add	VB
13286	4094	30	2	2	CD
13286	4094	31	tablespoons	tablespoon	NNS
13286	4094	32	flour	flour	NN
13286	4094	33	,	,	,
13286	4094	34	3	3	CD
13286	4094	35	tablespoons	tablespoon	NNS
13286	4094	36	stock	stock	NN
13286	4094	37	,	,	,
13286	4094	38	1	1	CD
13286	4094	39	teaspoon	teaspoon	NN
13286	4094	40	chopped	chop	VBD
13286	4094	41	parsley	parsley	NN
13286	4094	42	,	,	,
13286	4094	43	1/4	1/4	CD
13286	4094	44	teaspoon	teaspoon	NN
13286	4094	45	salt	salt	NN
13286	4094	46	,	,	,
13286	4094	47	and	and	CC
13286	4094	48	few	few	JJ
13286	4094	49	grains	grain	NNS
13286	4094	50	red	red	JJ
13286	4094	51	pepper	pepper	NN
13286	4094	52	.	.	.
13286	4095	1	Spread	Spread	VBN
13286	4095	2	mixture	mixture	NN
13286	4095	3	between	between	IN
13286	4095	4	layers	layer	NNS
13286	4095	5	of	of	IN
13286	4095	6	chops	chop	NNS
13286	4095	7	,	,	,
13286	4095	8	press	press	NN
13286	4095	9	together	together	RB
13286	4095	10	lightly	lightly	RB
13286	4095	11	,	,	,
13286	4095	12	wrap	wrap	NN
13286	4095	13	in	in	IN
13286	4095	14	Criscoed	Criscoed	NNP
13286	4095	15	paper	paper	NN
13286	4095	16	cases	case	NNS
13286	4095	17	,	,	,
13286	4095	18	and	and	CC
13286	4095	19	broil	broil	VB
13286	4095	20	10	10	CD
13286	4095	21	minutes	minute	NNS
13286	4095	22	.	.	.
13286	4096	1	Serve	serve	VB
13286	4096	2	with	with	IN
13286	4096	3	chestnut	chestnut	NN
13286	4096	4	puree	puree	NN
13286	4096	5	.	.	.
13286	4097	1	November	November	NNP
13286	4097	2	21	21	CD
13286	4097	3	_	_	NNP
13286	4097	4	Baked	Baked	NNP
13286	4097	5	Boned	Boned	NNP
13286	4097	6	White	White	NNP
13286	4097	7	Fish	Fish	NNP
13286	4097	8	Bread	bread	NN
13286	4097	9	Dressing	Dressing	NNP
13286	4097	10	Drawn	Drawn	NNP
13286	4097	11	Butter	Butter	NNP
13286	4097	12	Sauce	sauce	NN
13286	4097	13	Stewed	Stewed	NNP
13286	4097	14	Tomatoes	Tomatoes	NNP
13286	4097	15	Mashed	Mashed	NNP
13286	4097	16	Potatoes	Potatoes	NNP
13286	4097	17	*	*	NFP
13286	4097	18	Date	Date	NNP
13286	4097	19	Pudding	Pudding	NNP
13286	4097	20	Coffee	Coffee	NNP
13286	4097	21	_	_	NNP
13286	4097	22	_	_	NNP
13286	4097	23	*	*	NFP
13286	4097	24	Date	Date	NNP
13286	4097	25	Pudding_--Clean	Pudding_--Clean	NNP
13286	4097	26	,	,	,
13286	4097	27	stone	stone	NN
13286	4097	28	,	,	,
13286	4097	29	and	and	CC
13286	4097	30	chop	chop	NN
13286	4097	31	1	1	CD
13286	4097	32	pound	pound	NN
13286	4097	33	dates	date	NNS
13286	4097	34	,	,	,
13286	4097	35	add	add	VB
13286	4097	36	1	1	CD
13286	4097	37	cup	cup	NN
13286	4097	38	English	English	NNP
13286	4097	39	walnut	walnut	NNP
13286	4097	40	meats	meat	NNS
13286	4097	41	,	,	,
13286	4097	42	broken	break	VBN
13286	4097	43	in	in	IN
13286	4097	44	pieces	piece	NNS
13286	4097	45	,	,	,
13286	4097	46	1/2	1/2	CD
13286	4097	47	cup	cup	NN
13286	4097	48	flour	flour	NN
13286	4097	49	,	,	,
13286	4097	50	1	1	CD
13286	4097	51	teaspoon	teaspoon	NN
13286	4097	52	baking	baking	NN
13286	4097	53	powder	powder	NN
13286	4097	54	,	,	,
13286	4097	55	and	and	CC
13286	4097	56	1/2	1/2	CD
13286	4097	57	teaspoon	teaspoon	NN
13286	4097	58	salt	salt	NN
13286	4097	59	.	.	.
13286	4098	1	Beat	beat	VB
13286	4098	2	up	up	RP
13286	4098	3	4	4	CD
13286	4098	4	egg	egg	NN
13286	4098	5	whites	white	NNS
13286	4098	6	to	to	IN
13286	4098	7	stiff	stiff	JJ
13286	4098	8	froth	froth	NN
13286	4098	9	,	,	,
13286	4098	10	then	then	RB
13286	4098	11	fold	fold	VB
13286	4098	12	in	in	RB
13286	4098	13	1/2	1/2	CD
13286	4098	14	cup	cup	NN
13286	4098	15	sugar	sugar	NN
13286	4098	16	,	,	,
13286	4098	17	add	add	VB
13286	4098	18	beaten	beat	VBN
13286	4098	19	egg	egg	NN
13286	4098	20	yolks	yolk	NNS
13286	4098	21	,	,	,
13286	4098	22	1/2	1/2	CD
13286	4098	23	tablespoon	tablespoon	NN
13286	4098	24	melted	melt	VBD
13286	4098	25	Crisco	Crisco	NNP
13286	4098	26	and	and	CC
13286	4098	27	date	date	NN
13286	4098	28	mixture	mixture	NN
13286	4098	29	.	.	.
13286	4099	1	Turn	turn	VB
13286	4099	2	into	into	IN
13286	4099	3	Criscoed	Criscoed	NNP
13286	4099	4	tin	tin	NN
13286	4099	5	and	and	CC
13286	4099	6	bake	bake	NN
13286	4099	7	in	in	IN
13286	4099	8	moderate	moderate	JJ
13286	4099	9	oven	oven	JJ
13286	4099	10	30	30	CD
13286	4099	11	minutes	minute	NNS
13286	4099	12	.	.	.
13286	4100	1	Cut	cut	NN
13286	4100	2	in	in	IN
13286	4100	3	squares	square	NNS
13286	4100	4	and	and	CC
13286	4100	5	serve	serve	VB
13286	4100	6	cold	cold	JJ
13286	4100	7	with	with	IN
13286	4100	8	whipped	whip	VBN
13286	4100	9	cream	cream	NN
13286	4100	10	.	.	.
13286	4101	1	November	November	NNP
13286	4101	2	22	22	CD
13286	4101	3	_	_	NN
13286	4101	4	*	*	NFP
13286	4101	5	Fried	Fried	NNP
13286	4101	6	Smelts	Smelts	NNP
13286	4101	7	Sauce	Sauce	NNP
13286	4101	8	Tartare	Tartare	NNP
13286	4101	9	Roast	Roast	NNP
13286	4101	10	Chicken	Chicken	NNP
13286	4101	11	Creamed	Creamed	NNP
13286	4101	12	Chestnuts	Chestnuts	NNP
13286	4101	13	Canned	Canned	NNP
13286	4101	14	Stringless	Stringless	NNP
13286	4101	15	Beans	Beans	NNPS
13286	4101	16	Orange	Orange	NNP
13286	4101	17	and	and	CC
13286	4101	18	Romaine	Romaine	NNP
13286	4101	19	Salad	Salad	NNP
13286	4101	20	Mint	Mint	NNP
13286	4101	21	Ice	Ice	NNP
13286	4101	22	Cream	Cream	NNP
13286	4101	23	Coffee	Coffee	NNP
13286	4101	24	_	_	NNP
13286	4101	25	_	_	NNP
13286	4101	26	*	*	NFP
13286	4101	27	Fried	Fried	NNP
13286	4101	28	Smelts_--Clean	Smelts_--Clean	NNP
13286	4101	29	,	,	,
13286	4101	30	trim	trim	VBP
13286	4101	31	the	the	DT
13286	4101	32	fins	fin	NNS
13286	4101	33	,	,	,
13286	4101	34	and	and	CC
13286	4101	35	remove	remove	VB
13286	4101	36	gills	gill	NNS
13286	4101	37	;	;	:
13286	4101	38	wipe	wipe	NN
13286	4101	39	very	very	RB
13286	4101	40	dry	dry	JJ
13286	4101	41	,	,	,
13286	4101	42	roll	roll	VB
13286	4101	43	in	in	IN
13286	4101	44	flour	flour	NN
13286	4101	45	,	,	,
13286	4101	46	brush	brush	NN
13286	4101	47	over	over	RP
13286	4101	48	with	with	IN
13286	4101	49	beaten	beat	VBN
13286	4101	50	egg	egg	NN
13286	4101	51	,	,	,
13286	4101	52	roll	roll	NN
13286	4101	53	in	in	IN
13286	4101	54	crumbs	crumb	NNS
13286	4101	55	and	and	CC
13286	4101	56	fry	fry	VB
13286	4101	57	in	in	IN
13286	4101	58	hot	hot	JJ
13286	4101	59	Crisco	Crisco	NNP
13286	4101	60	until	until	IN
13286	4101	61	crisp	crisp	RB
13286	4101	62	;	;	:
13286	4101	63	drain	drain	VB
13286	4101	64	on	on	IN
13286	4101	65	soft	soft	JJ
13286	4101	66	paper	paper	NN
13286	4101	67	,	,	,
13286	4101	68	dish	dish	VBP
13286	4101	69	on	on	IN
13286	4101	70	lace	lace	NN
13286	4101	71	paper	paper	NN
13286	4101	72	in	in	IN
13286	4101	73	a	a	DT
13286	4101	74	heap	heap	NN
13286	4101	75	,	,	,
13286	4101	76	and	and	CC
13286	4101	77	garnish	garnish	VB
13286	4101	78	with	with	IN
13286	4101	79	fried	fry	VBN
13286	4101	80	parsley	parsley	NNP
13286	4101	81	,	,	,
13286	4101	82	serve	serve	VB
13286	4101	83	with	with	IN
13286	4101	84	sauce	sauce	NN
13286	4101	85	tartare	tartare	NN
13286	4101	86	.	.	.
13286	4102	1	Smelts	smelt	NNS
13286	4102	2	make	make	VBP
13286	4102	3	a	a	DT
13286	4102	4	nice	nice	JJ
13286	4102	5	garnish	garnish	NN
13286	4102	6	for	for	IN
13286	4102	7	many	many	JJ
13286	4102	8	fish	fish	NN
13286	4102	9	dishes	dish	NNS
13286	4102	10	,	,	,
13286	4102	11	the	the	DT
13286	4102	12	tails	tail	NNS
13286	4102	13	drawn	draw	VBN
13286	4102	14	through	through	IN
13286	4102	15	the	the	DT
13286	4102	16	eyes	eye	NNS
13286	4102	17	,	,	,
13286	4102	18	dressed	dress	VBN
13286	4102	19	as	as	IN
13286	4102	20	above	above	RB
13286	4102	21	,	,	,
13286	4102	22	and	and	CC
13286	4102	23	fried	fry	VBN
13286	4102	24	.	.	.
13286	4103	1	November	November	NNP
13286	4103	2	23	23	CD
13286	4103	3	_	_	NNP
13286	4103	4	Bisque	Bisque	NNP
13286	4103	5	of	of	IN
13286	4103	6	Clams	Clams	NNPS
13286	4103	7	Boiled	Boiled	NNP
13286	4103	8	Fish	Fish	NNP
13286	4103	9	Hollandaise	Hollandaise	NNP
13286	4103	10	Sauce	Sauce	NNP
13286	4103	11	Potatoes	potato	NNS
13286	4103	12	Baked	bake	VBD
13286	4103	13	Parsnips	Parsnips	NNPS
13286	4103	14	Celery	Celery	NNP
13286	4103	15	Salad	Salad	NNP
13286	4103	16	*	*	NFP
13286	4103	17	Italian	Italian	NNP
13286	4103	18	Fritters	Fritters	NNPS
13286	4103	19	Coffee	Coffee	NNP
13286	4103	20	_	_	NNP
13286	4103	21	_	_	NNP
13286	4103	22	*	*	NFP
13286	4103	23	Italian	italian	JJ
13286	4103	24	Fritters_--1	fritters_--1	NN
13286	4103	25	egg	egg	NN
13286	4103	26	,	,	,
13286	4103	27	1	1	CD
13286	4103	28	cup	cup	NN
13286	4103	29	milk	milk	NN
13286	4103	30	,	,	,
13286	4103	31	grated	grate	VBD
13286	4103	32	rind	rind	NN
13286	4103	33	1	1	CD
13286	4103	34	lemon	lemon	NN
13286	4103	35	,	,	,
13286	4103	36	2	2	CD
13286	4103	37	tablespoons	tablespoon	NNS
13286	4103	38	Crisco	Crisco	NNP
13286	4103	39	,	,	,
13286	4103	40	5	5	CD
13286	4103	41	slices	slice	NNS
13286	4103	42	stale	stale	JJ
13286	4103	43	cake	cake	NN
13286	4103	44	,	,	,
13286	4103	45	1/2	1/2	CD
13286	4103	46	teaspoon	teaspoon	NN
13286	4103	47	powdered	powder	VBD
13286	4103	48	cinnamon	cinnamon	NN
13286	4103	49	,	,	,
13286	4103	50	sugar	sugar	NN
13286	4103	51	and	and	CC
13286	4103	52	few	few	JJ
13286	4103	53	grains	grain	NNS
13286	4103	54	salt	salt	NN
13286	4103	55	.	.	.
13286	4104	1	Cake	cake	NN
13286	4104	2	should	should	MD
13286	4104	3	be	be	VB
13286	4104	4	about	about	RB
13286	4104	5	a	a	DT
13286	4104	6	1/4	1/4	CD
13286	4104	7	of	of	IN
13286	4104	8	an	an	DT
13286	4104	9	inch	inch	NN
13286	4104	10	thick	thick	JJ
13286	4104	11	,	,	,
13286	4104	12	not	not	RB
13286	4104	13	less	less	JJR
13286	4104	14	.	.	.
13286	4105	1	Cut	cut	VB
13286	4105	2	out	out	RP
13286	4105	3	into	into	IN
13286	4105	4	oval	oval	NN
13286	4105	5	or	or	CC
13286	4105	6	round	round	JJ
13286	4105	7	shapes	shape	NNS
13286	4105	8	with	with	IN
13286	4105	9	cutter	cutter	NN
13286	4105	10	.	.	.
13286	4106	1	Beat	beat	VB
13286	4106	2	egg	egg	NN
13286	4106	3	,	,	,
13286	4106	4	mix	mix	VB
13286	4106	5	with	with	IN
13286	4106	6	milk	milk	NN
13286	4106	7	,	,	,
13286	4106	8	lemon	lemon	NN
13286	4106	9	rind	rind	NN
13286	4106	10	,	,	,
13286	4106	11	salt	salt	NN
13286	4106	12	,	,	,
13286	4106	13	and	and	CC
13286	4106	14	about	about	RB
13286	4106	15	1	1	CD
13286	4106	16	teaspoon	teaspoon	NN
13286	4106	17	sugar	sugar	NN
13286	4106	18	.	.	.
13286	4107	1	Lay	Lay	NNP
13286	4107	2	slices	slice	NNS
13286	4107	3	of	of	IN
13286	4107	4	cake	cake	NN
13286	4107	5	in	in	IN
13286	4107	6	this	this	DT
13286	4107	7	custard	custard	NN
13286	4107	8	until	until	IN
13286	4107	9	they	-PRON-	PRP
13286	4107	10	are	be	VBP
13286	4107	11	soft	soft	JJ
13286	4107	12	,	,	,
13286	4107	13	but	but	CC
13286	4107	14	not	not	RB
13286	4107	15	crumbly	crumbly	RB
13286	4107	16	;	;	:
13286	4107	17	time	time	NN
13286	4107	18	will	will	MD
13286	4107	19	depend	depend	VB
13286	4107	20	upon	upon	IN
13286	4107	21	how	how	WRB
13286	4107	22	stale	stale	JJ
13286	4107	23	cake	cake	NN
13286	4107	24	is	be	VBZ
13286	4107	25	.	.	.
13286	4108	1	Heat	heat	NN
13286	4108	2	1/2	1/2	CD
13286	4108	3	Crisco	Crisco	NNP
13286	4108	4	in	in	IN
13286	4108	5	frying	fry	VBG
13286	4108	6	pan	pan	NN
13286	4108	7	,	,	,
13286	4108	8	lift	lift	VB
13286	4108	9	few	few	JJ
13286	4108	10	pieces	piece	NNS
13286	4108	11	of	of	IN
13286	4108	12	cake	cake	NN
13286	4108	13	up	up	RP
13286	4108	14	carefully	carefully	RB
13286	4108	15	and	and	CC
13286	4108	16	lay	lay	VB
13286	4108	17	them	-PRON-	PRP
13286	4108	18	in	in	IN
13286	4108	19	hot	hot	JJ
13286	4108	20	Crisco	Crisco	NNP
13286	4108	21	.	.	.
13286	4109	1	Brown	brown	NN
13286	4109	2	1	1	CD
13286	4109	3	side	side	NN
13286	4109	4	,	,	,
13286	4109	5	then	then	RB
13286	4109	6	turn	turn	VB
13286	4109	7	them	-PRON-	PRP
13286	4109	8	over	over	RP
13286	4109	9	and	and	CC
13286	4109	10	brown	brown	VB
13286	4109	11	other	other	JJ
13286	4109	12	side	side	NN
13286	4109	13	also	also	RB
13286	4109	14	.	.	.
13286	4110	1	Add	add	VB
13286	4110	2	some	some	DT
13286	4110	3	pieces	piece	NNS
13286	4110	4	of	of	IN
13286	4110	5	Crisco	Crisco	NNP
13286	4110	6	as	as	IN
13286	4110	7	required	require	VBN
13286	4110	8	.	.	.
13286	4111	1	Mix	mix	VB
13286	4111	2	cinnamon	cinnamon	NN
13286	4111	3	with	with	IN
13286	4111	4	2	2	CD
13286	4111	5	teaspoons	teaspoon	NNS
13286	4111	6	sugar	sugar	NN
13286	4111	7	and	and	CC
13286	4111	8	sprinkle	sprinkle	VB
13286	4111	9	some	some	DT
13286	4111	10	of	of	IN
13286	4111	11	these	these	DT
13286	4111	12	over	over	IN
13286	4111	13	each	each	DT
13286	4111	14	fritter	fritter	NN
13286	4111	15	.	.	.
13286	4112	1	Serve	serve	VB
13286	4112	2	with	with	IN
13286	4112	3	hard	hard	JJ
13286	4112	4	sauce	sauce	NN
13286	4112	5	.	.	.
13286	4113	1	November	November	NNP
13286	4113	2	24	24	CD
13286	4113	3	_	_	NNP
13286	4113	4	Cannelon	Cannelon	NNP
13286	4113	5	of	of	IN
13286	4113	6	Beef	Beef	NNP
13286	4113	7	Creamed	Creamed	NNP
13286	4113	8	Cabbage	Cabbage	NNP
13286	4113	9	Franconia	Franconia	NNP
13286	4113	10	Potatoes	Potatoes	NNPS
13286	4113	11	Cranberry	Cranberry	NNP
13286	4113	12	Salad	Salad	NNP
13286	4113	13	Cheese	Cheese	NNP
13286	4113	14	Wafers	Wafers	NNPS
13286	4113	15	*	*	NFP
13286	4113	16	Baba	Baba	NNP
13286	4113	17	with	with	IN
13286	4113	18	Syrup	Syrup	NNP
13286	4113	19	Coffee	Coffee	NNP
13286	4113	20	_	_	NNP
13286	4113	21	_	_	NNP
13286	4113	22	*	*	NFP
13286	4113	23	Baba	Baba	NNP
13286	4113	24	with	with	IN
13286	4113	25	Syrup_--Sift	syrup_--sift	NN
13286	4113	26	3	3	CD
13286	4113	27	cups	cup	NNS
13286	4113	28	flour	flour	NN
13286	4113	29	and	and	CC
13286	4113	30	1/2	1/2	CD
13286	4113	31	teaspoon	teaspoon	NN
13286	4113	32	salt	salt	NN
13286	4113	33	into	into	IN
13286	4113	34	a	a	DT
13286	4113	35	basin	basin	NN
13286	4113	36	,	,	,
13286	4113	37	add	add	VB
13286	4113	38	1	1	CD
13286	4113	39	yeast	yeast	NN
13286	4113	40	cake	cake	NN
13286	4113	41	dissolved	dissolve	VBN
13286	4113	42	in	in	IN
13286	4113	43	1/2	1/2	CD
13286	4113	44	cup	cup	NN
13286	4113	45	lukewarm	lukewarm	JJ
13286	4113	46	milk	milk	NN
13286	4113	47	;	;	:
13286	4113	48	make	make	VB
13286	4113	49	well	well	RB
13286	4113	50	in	in	IN
13286	4113	51	center	center	NN
13286	4113	52	of	of	IN
13286	4113	53	flour	flour	NN
13286	4113	54	,	,	,
13286	4113	55	pour	pour	VBP
13286	4113	56	in	in	IN
13286	4113	57	5	5	CD
13286	4113	58	beaten	beat	VBN
13286	4113	59	eggs	egg	NNS
13286	4113	60	,	,	,
13286	4113	61	mix	mix	VB
13286	4113	62	with	with	IN
13286	4113	63	the	the	DT
13286	4113	64	hand	hand	NN
13286	4113	65	for	for	IN
13286	4113	66	5	5	CD
13286	4113	67	minutes	minute	NNS
13286	4113	68	.	.	.
13286	4114	1	Put	put	VB
13286	4114	2	it	-PRON-	PRP
13286	4114	3	into	into	IN
13286	4114	4	Criscoed	Criscoed	NNP
13286	4114	5	basin	basin	NN
13286	4114	6	,	,	,
13286	4114	7	spread	spread	VBD
13286	4114	8	over	over	RP
13286	4114	9	with	with	IN
13286	4114	10	1/2	1/2	CD
13286	4114	11	cup	cup	NN
13286	4114	12	Crisco	Crisco	NNP
13286	4114	13	,	,	,
13286	4114	14	cover	cover	NN
13286	4114	15	and	and	CC
13286	4114	16	put	put	VBN
13286	4114	17	in	in	RP
13286	4114	18	warm	warm	JJ
13286	4114	19	place	place	NN
13286	4114	20	until	until	IN
13286	4114	21	it	-PRON-	PRP
13286	4114	22	has	have	VBZ
13286	4114	23	risen	rise	VBN
13286	4114	24	to	to	TO
13286	4114	25	twice	twice	PDT
13286	4114	26	its	-PRON-	PRP$
13286	4114	27	original	original	JJ
13286	4114	28	size	size	NN
13286	4114	29	.	.	.
13286	4115	1	Knead	knead	NN
13286	4115	2	until	until	IN
13286	4115	3	elastic	elastic	JJ
13286	4115	4	,	,	,
13286	4115	5	add	add	VB
13286	4115	6	1	1	CD
13286	4115	7	tablespoon	tablespoon	NN
13286	4115	8	sugar	sugar	NN
13286	4115	9	,	,	,
13286	4115	10	2	2	CD
13286	4115	11	tablespoons	tablespoon	NNS
13286	4115	12	currants	currant	NNS
13286	4115	13	,	,	,
13286	4115	14	2	2	CD
13286	4115	15	tablespoons	tablespoon	NNS
13286	4115	16	sultana	sultana	NN
13286	4115	17	raisins	raisin	NNS
13286	4115	18	,	,	,
13286	4115	19	knead	knead	NN
13286	4115	20	again	again	RB
13286	4115	21	.	.	.
13286	4116	1	Turn	turn	VB
13286	4116	2	into	into	IN
13286	4116	3	large	large	JJ
13286	4116	4	Criscoed	Criscoed	NNP
13286	4116	5	mold	mold	NN
13286	4116	6	.	.	.
13286	4117	1	It	-PRON-	PRP
13286	4117	2	should	should	MD
13286	4117	3	not	not	RB
13286	4117	4	be	be	VB
13286	4117	5	more	more	JJR
13286	4117	6	than	than	IN
13286	4117	7	half	half	NN
13286	4117	8	full	full	JJ
13286	4117	9	.	.	.
13286	4118	1	Allow	allow	VB
13286	4118	2	to	to	TO
13286	4118	3	rise	rise	VB
13286	4118	4	to	to	IN
13286	4118	5	top	top	NN
13286	4118	6	of	of	IN
13286	4118	7	tin	tin	NN
13286	4118	8	,	,	,
13286	4118	9	then	then	RB
13286	4118	10	bake	bake	VB
13286	4118	11	in	in	RP
13286	4118	12	moderate	moderate	JJ
13286	4118	13	oven	oven	NNP
13286	4118	14	for	for	IN
13286	4118	15	30	30	CD
13286	4118	16	minutes	minute	NNS
13286	4118	17	.	.	.
13286	4119	1	Turn	turn	VB
13286	4119	2	out	out	RP
13286	4119	3	and	and	CC
13286	4119	4	pour	pour	VB
13286	4119	5	syrup	syrup	NN
13286	4119	6	over	over	IN
13286	4119	7	it	-PRON-	PRP
13286	4119	8	.	.	.
13286	4120	1	To	to	TO
13286	4120	2	make	make	VB
13286	4120	3	syrup	syrup	NN
13286	4120	4	,	,	,
13286	4120	5	boil	boil	VB
13286	4120	6	2	2	CD
13286	4120	7	cups	cup	NNS
13286	4120	8	water	water	NN
13286	4120	9	with	with	IN
13286	4120	10	1/4	1/4	CD
13286	4120	11	cup	cup	NN
13286	4120	12	sugar	sugar	NN
13286	4120	13	for	for	IN
13286	4120	14	10	10	CD
13286	4120	15	minutes	minute	NNS
13286	4120	16	,	,	,
13286	4120	17	then	then	RB
13286	4120	18	add	add	VB
13286	4120	19	2	2	CD
13286	4120	20	tablespoons	tablespoon	NNS
13286	4120	21	apricot	apricot	NNP
13286	4120	22	jam	jam	NNP
13286	4120	23	and	and	CC
13286	4120	24	boil	boil	NNP
13286	4120	25	5	5	CD
13286	4120	26	minutes	minute	NNS
13286	4120	27	.	.	.
13286	4121	1	Strain	strain	VB
13286	4121	2	,	,	,
13286	4121	3	add	add	VB
13286	4121	4	1	1	CD
13286	4121	5	wineglass	wineglass	NN
13286	4121	6	rum	rum	NN
13286	4121	7	and	and	CC
13286	4121	8	bring	bring	VB
13286	4121	9	to	to	IN
13286	4121	10	boiling	boiling	NN
13286	4121	11	point	point	NN
13286	4121	12	.	.	.
13286	4122	1	November	November	NNP
13286	4122	2	25	25	CD
13286	4122	3	_	_	NNP
13286	4122	4	Quick	Quick	NNP
13286	4122	5	Beef	Beef	NNP
13286	4122	6	Soup	Soup	NNP
13286	4122	7	Panned	Panned	NNP
13286	4122	8	Chicken	Chicken	NNP
13286	4122	9	Brown	Brown	NNP
13286	4122	10	Sauce	Sauce	NNP
13286	4122	11	Curried	Curried	NNP
13286	4122	12	Rice	Rice	NNP
13286	4122	13	Creamed	Creamed	NNP
13286	4122	14	Carrots	Carrots	NNP
13286	4122	15	Tomato	Tomato	NNP
13286	4122	16	Salad	Salad	NNP
13286	4122	17	*	*	NFP
13286	4122	18	Baked	Baked	NNP
13286	4122	19	Macaroni	Macaroni	NNP
13286	4122	20	Pudding	Pudding	NNP
13286	4122	21	Coffee	Coffee	NNP
13286	4122	22	_	_	NNP
13286	4122	23	_	_	NNP
13286	4122	24	*	*	NFP
13286	4122	25	Baked	Baked	NNP
13286	4122	26	Macaroni	Macaroni	NNP
13286	4122	27	Pudding_--1	pudding_--1	NN
13286	4122	28	pint	pint	VBP
13286	4122	29	milk	milk	NN
13286	4122	30	,	,	,
13286	4122	31	4	4	CD
13286	4122	32	long	long	JJ
13286	4122	33	sticks	stick	NNS
13286	4122	34	macaroni	macaroni	VBP
13286	4122	35	,	,	,
13286	4122	36	1	1	CD
13286	4122	37	egg	egg	NN
13286	4122	38	,	,	,
13286	4122	39	2	2	CD
13286	4122	40	tablespoons	tablespoon	NNS
13286	4122	41	sugar	sugar	NN
13286	4122	42	,	,	,
13286	4122	43	nutmeg	nutmeg	NNP
13286	4122	44	,	,	,
13286	4122	45	1	1	CD
13286	4122	46	tablespoon	tablespoon	NN
13286	4122	47	Crisco	Crisco	NNP
13286	4122	48	,	,	,
13286	4122	49	and	and	CC
13286	4122	50	salt	salt	NN
13286	4122	51	to	to	IN
13286	4122	52	taste	taste	NN
13286	4122	53	.	.	.
13286	4123	1	Bake	bake	VB
13286	4123	2	macaroni	macaroni	RB
13286	4123	3	into	into	IN
13286	4123	4	1/2	1/2	CD
13286	4123	5	inch	inch	NN
13286	4123	6	lengths	length	NNS
13286	4123	7	.	.	.
13286	4124	1	Boil	Boil	NNP
13286	4124	2	milk	milk	NN
13286	4124	3	,	,	,
13286	4124	4	shake	shake	VBP
13286	4124	5	in	in	IN
13286	4124	6	macaroni	macaroni	NNP
13286	4124	7	and	and	CC
13286	4124	8	salt	salt	NN
13286	4124	9	and	and	CC
13286	4124	10	boil	boil	VB
13286	4124	11	it	-PRON-	PRP
13286	4124	12	very	very	RB
13286	4124	13	slowly	slowly	RB
13286	4124	14	for	for	IN
13286	4124	15	1/2	1/2	CD
13286	4124	16	an	an	DT
13286	4124	17	hour	hour	NN
13286	4124	18	,	,	,
13286	4124	19	or	or	CC
13286	4124	20	until	until	IN
13286	4124	21	quite	quite	RB
13286	4124	22	tender	tender	NN
13286	4124	23	,	,	,
13286	4124	24	and	and	CC
13286	4124	25	keep	keep	VB
13286	4124	26	it	-PRON-	PRP
13286	4124	27	well	well	RB
13286	4124	28	stirred	stir	VBN
13286	4124	29	during	during	IN
13286	4124	30	cooking	cooking	NN
13286	4124	31	.	.	.
13286	4125	1	Thickly	Thickly	NNP
13286	4125	2	Crisco	Crisco	NNP
13286	4125	3	a	a	DT
13286	4125	4	pudding	pudding	JJ
13286	4125	5	dish	dish	NN
13286	4125	6	and	and	CC
13286	4125	7	beat	beat	VBD
13286	4125	8	up	up	RP
13286	4125	9	egg	egg	NN
13286	4125	10	.	.	.
13286	4126	1	Add	add	VB
13286	4126	2	sugar	sugar	NN
13286	4126	3	and	and	CC
13286	4126	4	Crisco	Crisco	NNP
13286	4126	5	to	to	TO
13286	4126	6	macaroni	macaroni	VB
13286	4126	7	,	,	,
13286	4126	8	let	let	VB
13286	4126	9	it	-PRON-	PRP
13286	4126	10	cool	cool	VB
13286	4126	11	a	a	DT
13286	4126	12	little	little	JJ
13286	4126	13	,	,	,
13286	4126	14	then	then	RB
13286	4126	15	pour	pour	VB
13286	4126	16	in	in	IN
13286	4126	17	egg	egg	NN
13286	4126	18	and	and	CC
13286	4126	19	mix	mix	VB
13286	4126	20	it	-PRON-	PRP
13286	4126	21	well	well	RB
13286	4126	22	.	.	.
13286	4127	1	Grate	grate	VB
13286	4127	2	little	little	JJ
13286	4127	3	nutmeg	nutmeg	NN
13286	4127	4	on	on	IN
13286	4127	5	top	top	NN
13286	4127	6	and	and	CC
13286	4127	7	bake	bake	VBP
13286	4127	8	pudding	pudding	NN
13286	4127	9	very	very	RB
13286	4127	10	slowly	slowly	RB
13286	4127	11	until	until	IN
13286	4127	12	top	top	JJ
13286	4127	13	is	be	VBZ
13286	4127	14	delicately	delicately	RB
13286	4127	15	browned	brown	VBN
13286	4127	16	.	.	.
13286	4128	1	November	November	NNP
13286	4128	2	26	26	CD
13286	4128	3	_	_	NNP
13286	4128	4	Pea	Pea	NNP
13286	4128	5	Soup	Soup	NNP
13286	4128	6	Boiled	Boiled	NNP
13286	4128	7	Tongue	Tongue	NNP
13286	4128	8	Raisin	Raisin	NNP
13286	4128	9	Sauce	Sauce	NNP
13286	4128	10	Rice	Rice	NNP
13286	4128	11	Balls	Balls	NNP
13286	4128	12	Stewed	stew	VBD
13286	4128	13	Celery	Celery	NNP
13286	4128	14	Tomato	Tomato	NNP
13286	4128	15	and	and	CC
13286	4128	16	Cress	Cress	NNP
13286	4128	17	Salad	Salad	NNP
13286	4128	18	*	*	NFP
13286	4128	19	Graham	Graham	NNP
13286	4128	20	Pudding	Pudding	NNP
13286	4128	21	Coffee	Coffee	NNP
13286	4128	22	_	_	NNP
13286	4128	23	_	_	NNP
13286	4128	24	*	*	NFP
13286	4128	25	Graham	Graham	NNP
13286	4128	26	Pudding_--Mix	Pudding_--Mix	NNP
13286	4128	27	2	2	CD
13286	4128	28	cups	cup	NNS
13286	4128	29	graham	graham	NNP
13286	4128	30	flour	flour	NN
13286	4128	31	,	,	,
13286	4128	32	1/2	1/2	CD
13286	4128	33	teaspoon	teaspoon	NN
13286	4128	34	salt	salt	NN
13286	4128	35	,	,	,
13286	4128	36	2	2	CD
13286	4128	37	tablespoons	tablespoon	NNS
13286	4128	38	Crisco	Crisco	NNP
13286	4128	39	,	,	,
13286	4128	40	1	1	CD
13286	4128	41	teaspoon	teaspoon	NN
13286	4128	42	each	each	DT
13286	4128	43	cinnamon	cinnamon	NN
13286	4128	44	,	,	,
13286	4128	45	ginger	ginger	NN
13286	4128	46	,	,	,
13286	4128	47	cloves	clove	NNS
13286	4128	48	,	,	,
13286	4128	49	and	and	CC
13286	4128	50	nutmeg	nutmeg	NNP
13286	4128	51	,	,	,
13286	4128	52	1	1	CD
13286	4128	53	cup	cup	NN
13286	4128	54	currants	currant	NNS
13286	4128	55	,	,	,
13286	4128	56	1	1	CD
13286	4128	57	cup	cup	NN
13286	4128	58	molasses	molasse	NNS
13286	4128	59	,	,	,
13286	4128	60	1	1	CD
13286	4128	61	egg	egg	NN
13286	4128	62	well	well	RB
13286	4128	63	beaten	beat	VBN
13286	4128	64	,	,	,
13286	4128	65	1	1	CD
13286	4128	66	cup	cup	NN
13286	4128	67	milk	milk	NN
13286	4128	68	,	,	,
13286	4128	69	2	2	CD
13286	4128	70	teaspoons	teaspoon	NNS
13286	4128	71	soda	soda	NN
13286	4128	72	dissolved	dissolve	VBN
13286	4128	73	in	in	IN
13286	4128	74	1	1	CD
13286	4128	75	tablespoon	tablespoon	NN
13286	4128	76	hot	hot	JJ
13286	4128	77	water	water	NN
13286	4128	78	.	.	.
13286	4129	1	Pour	pour	VB
13286	4129	2	in	in	IN
13286	4129	3	Criscoed	Criscoed	NNP
13286	4129	4	mold	mold	NN
13286	4129	5	,	,	,
13286	4129	6	cover	cover	VB
13286	4129	7	with	with	IN
13286	4129	8	Criscoed	Criscoed	NNP
13286	4129	9	paper	paper	NN
13286	4129	10	and	and	CC
13286	4129	11	steam	steam	NN
13286	4129	12	3	3	CD
13286	4129	13	hours	hour	NNS
13286	4129	14	.	.	.
13286	4130	1	Turn	turn	VB
13286	4130	2	out	out	RP
13286	4130	3	and	and	CC
13286	4130	4	serve	serve	VB
13286	4130	5	with	with	IN
13286	4130	6	milk	milk	NN
13286	4130	7	.	.	.
13286	4131	1	November	November	NNP
13286	4131	2	27	27	CD
13286	4131	3	_	_	NNP
13286	4131	4	Steak	Steak	NNP
13286	4131	5	en	en	NNP
13286	4131	6	Casserole	Casserole	NNP
13286	4131	7	Sweet	Sweet	NNP
13286	4131	8	Potato	potato	NN
13286	4131	9	Croquettes	croquette	NNS
13286	4131	10	Boiled	boil	VBD
13286	4131	11	Cauliflower	Cauliflower	NNP
13286	4131	12	Pear	Pear	NNP
13286	4131	13	and	and	CC
13286	4131	14	Grape	Grape	NNP
13286	4131	15	Salad	Salad	NNP
13286	4131	16	Cheese	Cheese	NNP
13286	4131	17	Fritters	Fritters	NNPS
13286	4131	18	*	*	NFP
13286	4131	19	Pineapple	Pineapple	NNP
13286	4131	20	Souffle	Souffle	NNP
13286	4131	21	Coffee	Coffee	NNP
13286	4131	22	_	_	NNP
13286	4131	23	_	_	NNP
13286	4131	24	*	*	NFP
13286	4131	25	Pineapple	Pineapple	NNP
13286	4131	26	Souffle_--Cream	Souffle_--Cream	NNP
13286	4131	27	1	1	CD
13286	4131	28	-	-	HYPH
13286	4131	29	1/2	1/2	CD
13286	4131	30	tablespoons	tablespoon	NNS
13286	4131	31	each	each	DT
13286	4131	32	Crisco	Crisco	NNP
13286	4131	33	and	and	CC
13286	4131	34	flour	flour	NN
13286	4131	35	,	,	,
13286	4131	36	add	add	VB
13286	4131	37	1	1	CD
13286	4131	38	cup	cup	NN
13286	4131	39	canned	canned	NNP
13286	4131	40	grated	grate	VBD
13286	4131	41	pineapple	pineapple	NN
13286	4131	42	and	and	CC
13286	4131	43	juice	juice	NN
13286	4131	44	.	.	.
13286	4132	1	Cook	Cook	NNP
13286	4132	2	5	5	CD
13286	4132	3	minutes	minute	NNS
13286	4132	4	,	,	,
13286	4132	5	remove	remove	VB
13286	4132	6	from	from	IN
13286	4132	7	fire	fire	NN
13286	4132	8	,	,	,
13286	4132	9	add	add	VB
13286	4132	10	little	little	JJ
13286	4132	11	salt	salt	NN
13286	4132	12	,	,	,
13286	4132	13	1	1	CD
13286	4132	14	tablespoon	tablespoon	NN
13286	4132	15	lemon	lemon	NN
13286	4132	16	juice	juice	NN
13286	4132	17	,	,	,
13286	4132	18	and	and	CC
13286	4132	19	3	3	CD
13286	4132	20	beaten	beat	VBN
13286	4132	21	egg	egg	NN
13286	4132	22	yolks	yolk	NNS
13286	4132	23	.	.	.
13286	4133	1	Bake	bake	VB
13286	4133	2	in	in	RP
13286	4133	3	Criscoed	Criscoed	NNP
13286	4133	4	dish	dish	NN
13286	4133	5	20	20	CD
13286	4133	6	minutes	minute	NNS
13286	4133	7	.	.	.
13286	4134	1	Serve	serve	VB
13286	4134	2	with	with	IN
13286	4134	3	following	follow	VBG
13286	4134	4	sauce	sauce	NN
13286	4134	5	:	:	:
13286	4134	6	Cook	cook	NN
13286	4134	7	2	2	CD
13286	4134	8	tablespoons	tablespoon	NNS
13286	4134	9	creamed	cream	VBD
13286	4134	10	Crisco	Crisco	NNP
13286	4134	11	in	in	IN
13286	4134	12	double	double	JJ
13286	4134	13	boiler	boiler	NN
13286	4134	14	,	,	,
13286	4134	15	add	add	VB
13286	4134	16	2	2	CD
13286	4134	17	yolks	yolk	NNS
13286	4134	18	of	of	IN
13286	4134	19	eggs	egg	NNS
13286	4134	20	,	,	,
13286	4134	21	1	1	CD
13286	4134	22	at	at	IN
13286	4134	23	a	a	DT
13286	4134	24	time	time	NN
13286	4134	25	,	,	,
13286	4134	26	beat	beat	VBD
13286	4134	27	,	,	,
13286	4134	28	and	and	CC
13286	4134	29	add	add	VB
13286	4134	30	4	4	CD
13286	4134	31	tablespoons	tablespoon	NNS
13286	4134	32	sugar	sugar	NN
13286	4134	33	,	,	,
13286	4134	34	2	2	CD
13286	4134	35	tablespoons	tablespoon	NNS
13286	4134	36	orange	orange	NNP
13286	4134	37	juice	juice	NN
13286	4134	38	,	,	,
13286	4134	39	1	1	CD
13286	4134	40	teaspoon	teaspoon	NN
13286	4134	41	lemon	lemon	NN
13286	4134	42	juice	juice	NN
13286	4134	43	,	,	,
13286	4134	44	and	and	CC
13286	4134	45	1/2	1/2	CD
13286	4134	46	cup	cup	NN
13286	4134	47	whipped	whip	VBN
13286	4134	48	cream	cream	NN
13286	4134	49	.	.	.
13286	4135	1	Serve	serve	VB
13286	4135	2	hot	hot	JJ
13286	4135	3	.	.	.
13286	4136	1	November	November	NNP
13286	4136	2	28	28	CD
13286	4136	3	_	_	NNP
13286	4136	4	Mock	Mock	NNP
13286	4136	5	Bisque	Bisque	NNP
13286	4136	6	Soup	Soup	NNP
13286	4136	7	Mutton	Mutton	NNP
13286	4136	8	Haricot	Haricot	NNP
13286	4136	9	String	String	NNP
13286	4136	10	Beans	Beans	NNPS
13286	4136	11	Fried	Fried	NNP
13286	4136	12	Parsnips	Parsnips	NNPS
13286	4136	13	Lettuce	Lettuce	NNP
13286	4136	14	and	and	CC
13286	4136	15	Pepper	Pepper	NNP
13286	4136	16	Salad	Salad	NNP
13286	4136	17	*	*	NFP
13286	4136	18	Apples	apple	NNS
13286	4136	19	with	with	IN
13286	4136	20	Red	Red	NNP
13286	4136	21	Currant	Currant	NNP
13286	4136	22	Jelly	Jelly	NNP
13286	4136	23	Coffee	Coffee	NNP
13286	4136	24	_	_	NNP
13286	4136	25	_	_	NNP
13286	4136	26	*	*	NFP
13286	4136	27	Apples	apple	NNS
13286	4136	28	with	with	IN
13286	4136	29	Red	Red	NNP
13286	4136	30	Currant	Currant	NNP
13286	4136	31	Jelly_--6	Jelly_--6	NNP
13286	4136	32	cooking	cook	VBG
13286	4136	33	apples	apple	NNS
13286	4136	34	,	,	,
13286	4136	35	4	4	CD
13286	4136	36	tablespoons	tablespoon	NNS
13286	4136	37	flour	flour	NN
13286	4136	38	,	,	,
13286	4136	39	1	1	CD
13286	4136	40	egg	egg	NN
13286	4136	41	,	,	,
13286	4136	42	cakecrumbs	cakecrumb	NNS
13286	4136	43	,	,	,
13286	4136	44	apricot	apricot	NNP
13286	4136	45	jam	jam	NNP
13286	4136	46	,	,	,
13286	4136	47	6	6	CD
13286	4136	48	glace	glace	NN
13286	4136	49	cherries	cherry	NNS
13286	4136	50	,	,	,
13286	4136	51	red	red	JJ
13286	4136	52	currant	currant	NN
13286	4136	53	jelly	jelly	NN
13286	4136	54	,	,	,
13286	4136	55	Crisco	Crisco	NNP
13286	4136	56	and	and	CC
13286	4136	57	syrup	syrup	NN
13286	4136	58	.	.	.
13286	4137	1	Choose	choose	JJ
13286	4137	2	apples	apple	NNS
13286	4137	3	as	as	RB
13286	4137	4	much	much	RB
13286	4137	5	as	as	IN
13286	4137	6	possible	possible	JJ
13286	4137	7	same	same	JJ
13286	4137	8	size	size	NN
13286	4137	9	,	,	,
13286	4137	10	peel	peel	VB
13286	4137	11	and	and	CC
13286	4137	12	core	core	VB
13286	4137	13	them	-PRON-	PRP
13286	4137	14	carefully	carefully	RB
13286	4137	15	,	,	,
13286	4137	16	so	so	IN
13286	4137	17	as	as	IN
13286	4137	18	not	not	RB
13286	4137	19	to	to	TO
13286	4137	20	break	break	VB
13286	4137	21	them	-PRON-	PRP
13286	4137	22	.	.	.
13286	4138	1	Put	put	VB
13286	4138	2	1	1	CD
13286	4138	3	cup	cup	NN
13286	4138	4	syrup	syrup	NN
13286	4138	5	into	into	IN
13286	4138	6	stewpan	stewpan	NN
13286	4138	7	or	or	CC
13286	4138	8	baking	bake	VBG
13286	4138	9	tin	tin	NN
13286	4138	10	,	,	,
13286	4138	11	put	put	VBN
13286	4138	12	in	in	IN
13286	4138	13	apples	apple	NNS
13286	4138	14	and	and	CC
13286	4138	15	cook	cook	NN
13286	4138	16	over	over	IN
13286	4138	17	fire	fire	NN
13286	4138	18	or	or	CC
13286	4138	19	in	in	IN
13286	4138	20	oven	oven	NN
13286	4138	21	until	until	IN
13286	4138	22	nearly	nearly	RB
13286	4138	23	done	do	VBN
13286	4138	24	.	.	.
13286	4139	1	Baste	baste	IN
13286	4139	2	them	-PRON-	PRP
13286	4139	3	occasionally	occasionally	RB
13286	4139	4	with	with	IN
13286	4139	5	syrup	syrup	NN
13286	4139	6	.	.	.
13286	4140	1	Let	let	VB
13286	4140	2	them	-PRON-	PRP
13286	4140	3	get	get	VB
13286	4140	4	cold	cold	JJ
13286	4140	5	,	,	,
13286	4140	6	then	then	RB
13286	4140	7	roll	roll	VB
13286	4140	8	them	-PRON-	PRP
13286	4140	9	in	in	IN
13286	4140	10	flour	flour	NN
13286	4140	11	,	,	,
13286	4140	12	brush	brush	NN
13286	4140	13	over	over	RP
13286	4140	14	with	with	IN
13286	4140	15	beaten	beat	VBN
13286	4140	16	egg	egg	NN
13286	4140	17	,	,	,
13286	4140	18	toss	toss	VBP
13286	4140	19	in	in	IN
13286	4140	20	sifted	sift	VBN
13286	4140	21	cakecrumbs	cakecrumb	NNS
13286	4140	22	,	,	,
13286	4140	23	and	and	CC
13286	4140	24	fry	fry	VB
13286	4140	25	in	in	IN
13286	4140	26	hot	hot	JJ
13286	4140	27	Crisco	Crisco	NNP
13286	4140	28	a	a	DT
13286	4140	29	golden	golden	JJ
13286	4140	30	brown	brown	NN
13286	4140	31	.	.	.
13286	4141	1	Drain	drain	VB
13286	4141	2	on	on	IN
13286	4141	3	piece	piece	NN
13286	4141	4	of	of	IN
13286	4141	5	paper	paper	NN
13286	4141	6	,	,	,
13286	4141	7	fill	fill	VB
13286	4141	8	centers	center	NNS
13286	4141	9	with	with	IN
13286	4141	10	apricot	apricot	NNP
13286	4141	11	jam	jam	NNP
13286	4141	12	,	,	,
13286	4141	13	cut	cut	VBD
13286	4141	14	out	out	RP
13286	4141	15	some	some	DT
13286	4141	16	rounds	round	NNS
13286	4141	17	of	of	IN
13286	4141	18	red	red	JJ
13286	4141	19	currant	currant	NN
13286	4141	20	jelly	jelly	NN
13286	4141	21	,	,	,
13286	4141	22	place	place	NN
13286	4141	23	1	1	CD
13286	4141	24	on	on	IN
13286	4141	25	top	top	NN
13286	4141	26	of	of	IN
13286	4141	27	each	each	DT
13286	4141	28	apple	apple	NN
13286	4141	29	and	and	CC
13286	4141	30	a	a	DT
13286	4141	31	glace	glace	NN
13286	4141	32	cherry	cherry	NN
13286	4141	33	on	on	IN
13286	4141	34	that	that	DT
13286	4141	35	.	.	.
13286	4142	1	Dish	dish	VB
13286	4142	2	up	up	RP
13286	4142	3	and	and	CC
13286	4142	4	serve	serve	VB
13286	4142	5	hot	hot	JJ
13286	4142	6	or	or	CC
13286	4142	7	cold	cold	JJ
13286	4142	8	.	.	.
13286	4143	1	An	an	DT
13286	4143	2	apricot	apricot	NN
13286	4143	3	syrup	syrup	NN
13286	4143	4	should	should	MD
13286	4143	5	be	be	VB
13286	4143	6	sent	send	VBN
13286	4143	7	to	to	TO
13286	4143	8	table	table	VB
13286	4143	9	separately	separately	RB
13286	4143	10	with	with	IN
13286	4143	11	apples	apple	NNS
13286	4143	12	.	.	.
13286	4144	1	November	November	NNP
13286	4144	2	29	29	CD
13286	4144	3	_	_	NNP
13286	4144	4	Smoked	Smoked	NNP
13286	4144	5	Salmon	Salmon	NNP
13286	4144	6	Toast	Toast	NNP
13286	4144	7	*	*	NFP
13286	4144	8	Spiced	Spiced	NNP
13286	4144	9	Venison	Venison	NNP
13286	4144	10	Black	Black	NNP
13286	4144	11	Currant	Currant	NNP
13286	4144	12	Jelly	Jelly	NNP
13286	4144	13	Creamed	Creamed	NNP
13286	4144	14	Turnips	turnip	NNS
13286	4144	15	Grilled	grill	VBD
13286	4144	16	Sweet	Sweet	NNP
13286	4144	17	Potatoes	potato	NNS
13286	4144	18	Escarole	Escarole	NNP
13286	4144	19	Salad	Salad	NNP
13286	4144	20	Cheese	Cheese	NNP
13286	4144	21	Dressing	Dressing	NNP
13286	4144	22	Peach	Peach	NNP
13286	4144	23	Gateau	Gateau	NNP
13286	4144	24	Coffee	Coffee	NNP
13286	4144	25	_	_	NNP
13286	4144	26	_	_	NNP
13286	4144	27	*	*	NFP
13286	4144	28	Spiced	Spiced	NNP
13286	4144	29	Venison_--Rub	Venison_--Rub	NNP
13286	4144	30	a	a	DT
13286	4144	31	piece	piece	NN
13286	4144	32	of	of	IN
13286	4144	33	venison	venison	NNP
13286	4144	34	with	with	IN
13286	4144	35	salt	salt	NN
13286	4144	36	,	,	,
13286	4144	37	pepper	pepper	NN
13286	4144	38	,	,	,
13286	4144	39	vinegar	vinegar	NN
13286	4144	40	,	,	,
13286	4144	41	cloves	clove	NNS
13286	4144	42	,	,	,
13286	4144	43	and	and	CC
13286	4144	44	allspice	allspice	RB
13286	4144	45	;	;	:
13286	4144	46	then	then	RB
13286	4144	47	put	put	VB
13286	4144	48	into	into	IN
13286	4144	49	baking	baking	NNP
13286	4144	50	pan	pan	NN
13286	4144	51	.	.	.
13286	4145	1	Pour	pour	VB
13286	4145	2	over	over	IN
13286	4145	3	1	1	CD
13286	4145	4	cup	cup	NN
13286	4145	5	melted	melt	VBN
13286	4145	6	Crisco	Crisco	NNP
13286	4145	7	,	,	,
13286	4145	8	add	add	VB
13286	4145	9	2	2	CD
13286	4145	10	sliced	sliced	JJ
13286	4145	11	onions	onion	NNS
13286	4145	12	,	,	,
13286	4145	13	sprig	sprig	NNP
13286	4145	14	of	of	IN
13286	4145	15	thyme	thyme	NNS
13286	4145	16	,	,	,
13286	4145	17	3	3	CD
13286	4145	18	sprigs	sprigs	NNP
13286	4145	19	parsley	parsley	NN
13286	4145	20	,	,	,
13286	4145	21	juice	juice	NN
13286	4145	22	1	1	CD
13286	4145	23	lemon	lemon	NN
13286	4145	24	,	,	,
13286	4145	25	and	and	CC
13286	4145	26	1/2	1/2	CD
13286	4145	27	pint	pint	NN
13286	4145	28	hot	hot	JJ
13286	4145	29	water	water	NN
13286	4145	30	.	.	.
13286	4146	1	Cover	cover	VB
13286	4146	2	and	and	CC
13286	4146	3	bake	bake	NN
13286	4146	4	in	in	IN
13286	4146	5	hot	hot	JJ
13286	4146	6	oven	oven	NN
13286	4146	7	till	till	IN
13286	4146	8	tender	tender	NN
13286	4146	9	.	.	.
13286	4147	1	Sprinkle	sprinkle	VB
13286	4147	2	with	with	IN
13286	4147	3	flour	flour	NN
13286	4147	4	,	,	,
13286	4147	5	add	add	VB
13286	4147	6	1	1	CD
13286	4147	7	glassful	glassful	JJ
13286	4147	8	of	of	IN
13286	4147	9	sherry	sherry	NN
13286	4147	10	wine	wine	NN
13286	4147	11	and	and	CC
13286	4147	12	allow	allow	VB
13286	4147	13	to	to	IN
13286	4147	14	brown	brown	NNP
13286	4147	15	.	.	.
13286	4148	1	Thanksgiving	Thanksgiving	NNP
13286	4148	2	Dinner	Dinner	NNP
13286	4148	3	November	November	NNP
13286	4148	4	30	30	CD
13286	4148	5	_	_	NNP
13286	4148	6	Bisque	Bisque	NNP
13286	4148	7	of	of	IN
13286	4148	8	Oyster	Oyster	NNP
13286	4148	9	Broiled	Broiled	NNP
13286	4148	10	Smelts	Smelts	NNP
13286	4148	11	Drawn	Drawn	NNP
13286	4148	12	Butter	Butter	NNP
13286	4148	13	Roast	Roast	NNP
13286	4148	14	Turkey	Turkey	NNP
13286	4148	15	Cranberry	Cranberry	NNP
13286	4148	16	Sauce	Sauce	NNP
13286	4148	17	Mashed	Mashed	NNP
13286	4148	18	Potatoes	Potatoes	NNP
13286	4148	19	Stewed	stew	VBD
13286	4148	20	Celery	Celery	NNP
13286	4148	21	Romaine	Romaine	NNP
13286	4148	22	Salad	Salad	NNP
13286	4148	23	Roquefort	Roquefort	NNP
13286	4148	24	Cheese	Cheese	NNP
13286	4148	25	*	*	NFP
13286	4148	26	Hot	Hot	NNP
13286	4148	27	Pumpkin	Pumpkin	NNP
13286	4148	28	Pie	Pie	NNP
13286	4148	29	Orange	Orange	NNP
13286	4148	30	Ice	Ice	NNP
13286	4148	31	Coffee	Coffee	NNP
13286	4148	32	_	_	NNP
13286	4148	33	_	_	NNP
13286	4148	34	*	*	NFP
13286	4148	35	Hot	Hot	NNP
13286	4148	36	Pumpkin	Pumpkin	NNP
13286	4148	37	Pie_--Line	Pie_--Line	NNP
13286	4148	38	pie	pie	NN
13286	4148	39	tin	tin	NN
13286	4148	40	with	with	IN
13286	4148	41	Crisco	Crisco	NNP
13286	4148	42	Pastry	Pastry	NNP
13286	4148	43	.	.	.
13286	4149	1	Mix	Mix	NNP
13286	4149	2	2	2	CD
13286	4149	3	cups	cup	NNS
13286	4149	4	steamed	steam	VBN
13286	4149	5	and	and	CC
13286	4149	6	strained	strained	JJ
13286	4149	7	pumpkin	pumpkin	NN
13286	4149	8	,	,	,
13286	4149	9	with	with	IN
13286	4149	10	2	2	CD
13286	4149	11	teaspoons	teaspoon	NNS
13286	4149	12	Crisco	Crisco	NNP
13286	4149	13	,	,	,
13286	4149	14	1/2	1/2	CD
13286	4149	15	teaspoon	teaspoon	NN
13286	4149	16	salt	salt	NN
13286	4149	17	,	,	,
13286	4149	18	1	1	CD
13286	4149	19	cup	cup	NN
13286	4149	20	sugar	sugar	NN
13286	4149	21	,	,	,
13286	4149	22	1/2	1/2	CD
13286	4149	23	teaspoon	teaspoon	NN
13286	4149	24	each	each	DT
13286	4149	25	cinnamon	cinnamon	NN
13286	4149	26	,	,	,
13286	4149	27	cloves	clove	NNS
13286	4149	28	,	,	,
13286	4149	29	mace	mace	NN
13286	4149	30	,	,	,
13286	4149	31	allspice	allspice	NN
13286	4149	32	,	,	,
13286	4149	33	and	and	CC
13286	4149	34	ginger	ginger	NN
13286	4149	35	,	,	,
13286	4149	36	grated	grate	VBD
13286	4149	37	rind	rind	NN
13286	4149	38	of	of	IN
13286	4149	39	1	1	CD
13286	4149	40	lemon	lemon	NN
13286	4149	41	,	,	,
13286	4149	42	1	1	CD
13286	4149	43	cup	cup	NN
13286	4149	44	milk	milk	NN
13286	4149	45	,	,	,
13286	4149	46	1/2	1/2	CD
13286	4149	47	cup	cup	NN
13286	4149	48	cream	cream	NN
13286	4149	49	,	,	,
13286	4149	50	2	2	CD
13286	4149	51	well	well	RB
13286	4149	52	beaten	beat	VBN
13286	4149	53	eggs	egg	NNS
13286	4149	54	,	,	,
13286	4149	55	and	and	CC
13286	4149	56	pour	pour	VB
13286	4149	57	into	into	IN
13286	4149	58	prepared	prepared	JJ
13286	4149	59	pie	pie	NN
13286	4149	60	plate	plate	NN
13286	4149	61	.	.	.
13286	4150	1	Bake	bake	VB
13286	4150	2	till	till	IN
13286	4150	3	firm	firm	NN
13286	4150	4	in	in	IN
13286	4150	5	moderate	moderate	JJ
13286	4150	6	oven	oven	NN
13286	4150	7	.	.	.
13286	4151	1	Serve	serve	VB
13286	4151	2	hot	hot	JJ
13286	4151	3	.	.	.
13286	4152	1	As	as	IN
13286	4152	2	a	a	DT
13286	4152	3	change	change	NN
13286	4152	4	,	,	,
13286	4152	5	place	place	NN
13286	4152	6	on	on	IN
13286	4152	7	the	the	DT
13286	4152	8	pumpkin	pumpkin	NN
13286	4152	9	pie	pie	NN
13286	4152	10	as	as	IN
13286	4152	11	it	-PRON-	PRP
13286	4152	12	comes	come	VBZ
13286	4152	13	out	out	IN
13286	4152	14	of	of	IN
13286	4152	15	the	the	DT
13286	4152	16	oven	oven	NN
13286	4152	17	a	a	DT
13286	4152	18	layer	layer	NN
13286	4152	19	of	of	IN
13286	4152	20	halved	halve	VBN
13286	4152	21	marshmallows	marshmallow	NNS
13286	4152	22	,	,	,
13286	4152	23	replace	replace	VBP
13286	4152	24	in	in	IN
13286	4152	25	the	the	DT
13286	4152	26	oven	oven	NN
13286	4152	27	and	and	CC
13286	4152	28	let	let	VB
13286	4152	29	them	-PRON-	PRP
13286	4152	30	brown	brown	VB
13286	4152	31	.	.	.
13286	4153	1	December	December	NNP
13286	4153	2	1	1	CD
13286	4153	3	_	_	NNP
13286	4153	4	Oyster	Oyster	NNP
13286	4153	5	Bouillon	Bouillon	NNP
13286	4153	6	*	*	NFP
13286	4153	7	Baked	Baked	NNP
13286	4153	8	Beefsteak	Beefsteak	NNP
13286	4153	9	Fried	Fried	NNP
13286	4153	10	Beets	Beets	NNPS
13286	4153	11	Baked	Baked	NNP
13286	4153	12	Potatoes	Potatoes	NNPS
13286	4153	13	Grapefruit	Grapefruit	NNP
13286	4153	14	and	and	CC
13286	4153	15	Endive	Endive	NNP
13286	4153	16	Salad	Salad	NNP
13286	4153	17	Nougat	Nougat	NNP
13286	4153	18	Ice	Ice	NNP
13286	4153	19	Cream	Cream	NNP
13286	4153	20	Coffee	Coffee	NNP
13286	4153	21	_	_	NNP
13286	4153	22	_	_	NNP
13286	4153	23	*	*	NFP
13286	4153	24	Baked	Baked	NNP
13286	4153	25	Beefsteak_--Cut	Beefsteak_--Cut	NNP
13286	4153	26	2	2	CD
13286	4153	27	pounds	pound	NNS
13286	4153	28	of	of	IN
13286	4153	29	sirloin	sirloin	NN
13286	4153	30	,	,	,
13286	4153	31	1/2	1/2	CD
13286	4153	32	inch	inch	NN
13286	4153	33	thick	thick	JJ
13286	4153	34	.	.	.
13286	4154	1	Mix	mix	VB
13286	4154	2	1	1	CD
13286	4154	3	cup	cup	NN
13286	4154	4	breadcrumbs	breadcrumb	NNS
13286	4154	5	,	,	,
13286	4154	6	1	1	CD
13286	4154	7	tablespoon	tablespoon	NN
13286	4154	8	Crisco	Crisco	NNP
13286	4154	9	,	,	,
13286	4154	10	1	1	CD
13286	4154	11	tablespoon	tablespoon	NN
13286	4154	12	chopped	chop	VBD
13286	4154	13	parsley	parsley	NN
13286	4154	14	,	,	,
13286	4154	15	1/2	1/2	CD
13286	4154	16	tablespoon	tablespoon	NN
13286	4154	17	chopped	chop	VBD
13286	4154	18	onion	onion	NN
13286	4154	19	,	,	,
13286	4154	20	1/2	1/2	CD
13286	4154	21	teaspoon	teaspoon	NN
13286	4154	22	each	each	DT
13286	4154	23	of	of	IN
13286	4154	24	salt	salt	NN
13286	4154	25	,	,	,
13286	4154	26	pepper	pepper	NN
13286	4154	27	,	,	,
13286	4154	28	and	and	CC
13286	4154	29	red	red	JJ
13286	4154	30	pepper	pepper	NN
13286	4154	31	,	,	,
13286	4154	32	1/2	1/2	CD
13286	4154	33	teaspoon	teaspoon	NN
13286	4154	34	kitchen	kitchen	NN
13286	4154	35	bouquet	bouquet	NN
13286	4154	36	,	,	,
13286	4154	37	and	and	CC
13286	4154	38	moisten	moisten	VB
13286	4154	39	with	with	IN
13286	4154	40	stock	stock	NN
13286	4154	41	.	.	.
13286	4155	1	Spread	spread	VB
13286	4155	2	this	this	DT
13286	4155	3	over	over	IN
13286	4155	4	steak	steak	NN
13286	4155	5	and	and	CC
13286	4155	6	roll	roll	VB
13286	4155	7	it	-PRON-	PRP
13286	4155	8	up	up	RP
13286	4155	9	,	,	,
13286	4155	10	fastening	fasten	VBG
13286	4155	11	with	with	IN
13286	4155	12	skewers	skewer	NNS
13286	4155	13	or	or	CC
13286	4155	14	tying	tie	VBG
13286	4155	15	,	,	,
13286	4155	16	and	and	CC
13286	4155	17	put	put	VBN
13286	4155	18	on	on	RP
13286	4155	19	rack	rack	NN
13286	4155	20	in	in	IN
13286	4155	21	roasting	roast	VBG
13286	4155	22	pan	pan	NN
13286	4155	23	.	.	.
13286	4156	1	Add	add	VB
13286	4156	2	1/2	1/2	CD
13286	4156	3	cup	cup	NN
13286	4156	4	stock	stock	NN
13286	4156	5	,	,	,
13286	4156	6	and	and	CC
13286	4156	7	bake	bake	VB
13286	4156	8	1/2	1/2	CD
13286	4156	9	hour	hour	NN
13286	4156	10	,	,	,
13286	4156	11	basting	baste	VBG
13286	4156	12	often	often	RB
13286	4156	13	.	.	.
13286	4157	1	Place	place	NN
13286	4157	2	on	on	IN
13286	4157	3	hot	hot	JJ
13286	4157	4	platter	platter	NN
13286	4157	5	,	,	,
13286	4157	6	and	and	CC
13286	4157	7	pour	pour	VB
13286	4157	8	around	around	IN
13286	4157	9	it	-PRON-	PRP
13286	4157	10	sauce	sauce	NN
13286	4157	11	made	make	VBN
13286	4157	12	from	from	IN
13286	4157	13	2	2	CD
13286	4157	14	tablespoons	tablespoon	NNS
13286	4157	15	Crisco	Crisco	NNP
13286	4157	16	and	and	CC
13286	4157	17	3	3	CD
13286	4157	18	tablespoons	tablespoon	NNS
13286	4157	19	flour	flour	NN
13286	4157	20	blended	blend	VBN
13286	4157	21	together	together	RB
13286	4157	22	,	,	,
13286	4157	23	with	with	IN
13286	4157	24	salt	salt	NN
13286	4157	25	and	and	CC
13286	4157	26	pepper	pepper	NN
13286	4157	27	to	to	TO
13286	4157	28	taste	taste	NN
13286	4157	29	,	,	,
13286	4157	30	and	and	CC
13286	4157	31	1	1	CD
13286	4157	32	-	-	SYM
13286	4157	33	1/2	1/2	CD
13286	4157	34	cups	cup	NNS
13286	4157	35	beef	beef	NN
13286	4157	36	stock	stock	NN
13286	4157	37	cooked	cook	VBN
13286	4157	38	until	until	IN
13286	4157	39	boiling	boiling	NN
13286	4157	40	,	,	,
13286	4157	41	then	then	RB
13286	4157	42	strained	strain	VBD
13286	4157	43	and	and	CC
13286	4157	44	added	add	VBD
13286	4157	45	to	to	IN
13286	4157	46	1	1	CD
13286	4157	47	tablespoon	tablespoon	NN
13286	4157	48	Worcestershire	Worcestershire	NNP
13286	4157	49	sauce	sauce	NN
13286	4157	50	.	.	.
13286	4158	1	December	December	NNP
13286	4158	2	2	2	CD
13286	4158	3	_	_	NNP
13286	4158	4	Baked	Baked	NNP
13286	4158	5	Pork	Pork	NNP
13286	4158	6	Spareribs	Spareribs	NNP
13286	4158	7	Turnips	Turnips	NNP
13286	4158	8	Mashed	Mashed	NNP
13286	4158	9	Potatoes	Potatoes	NNP
13286	4158	10	Celery	Celery	NNP
13286	4158	11	and	and	CC
13286	4158	12	Cranberry	Cranberry	NNP
13286	4158	13	Salad	Salad	NNP
13286	4158	14	*	*	NFP
13286	4158	15	Squash	Squash	NNP
13286	4158	16	Pie	Pie	NNP
13286	4158	17	Coffee	Coffee	NNP
13286	4158	18	_	_	NNP
13286	4158	19	_	_	NNP
13286	4158	20	*	*	NFP
13286	4158	21	Squash	Squash	NNP
13286	4158	22	Pie_--2	pie_--2	NN
13286	4158	23	cups	cup	NNS
13286	4158	24	stewed	stew	VBD
13286	4158	25	squash	squash	NNP
13286	4158	26	,	,	,
13286	4158	27	1	1	CD
13286	4158	28	tablespoon	tablespoon	NN
13286	4158	29	melted	melt	VBN
13286	4158	30	Crisco	Crisco	NNP
13286	4158	31	,	,	,
13286	4158	32	1/2	1/2	CD
13286	4158	33	teaspoon	teaspoon	NN
13286	4158	34	salt	salt	NN
13286	4158	35	,	,	,
13286	4158	36	1/2	1/2	CD
13286	4158	37	teaspoon	teaspoon	NN
13286	4158	38	cinnamon	cinnamon	NN
13286	4158	39	,	,	,
13286	4158	40	2/3	2/3	CD
13286	4158	41	cup	cup	NN
13286	4158	42	sugar	sugar	NN
13286	4158	43	;	;	:
13286	4158	44	1	1	CD
13286	4158	45	teaspoon	teaspoon	NN
13286	4158	46	ginger	ginger	NN
13286	4158	47	,	,	,
13286	4158	48	2	2	CD
13286	4158	49	eggs	egg	NNS
13286	4158	50	,	,	,
13286	4158	51	and	and	CC
13286	4158	52	2	2	CD
13286	4158	53	cups	cup	NNS
13286	4158	54	milk	milk	NN
13286	4158	55	.	.	.
13286	4159	1	Beat	beat	VB
13286	4159	2	eggs	egg	NNS
13286	4159	3	until	until	IN
13286	4159	4	light	light	NN
13286	4159	5	.	.	.
13286	4160	1	Place	place	NN
13286	4160	2	squash	squash	NN
13286	4160	3	in	in	IN
13286	4160	4	quart	quart	NNP
13286	4160	5	measure	measure	NN
13286	4160	6	,	,	,
13286	4160	7	add	add	VB
13286	4160	8	sugar	sugar	NN
13286	4160	9	,	,	,
13286	4160	10	Crisco	Crisco	NNP
13286	4160	11	,	,	,
13286	4160	12	salt	salt	NN
13286	4160	13	,	,	,
13286	4160	14	spice	spice	NN
13286	4160	15	,	,	,
13286	4160	16	and	and	CC
13286	4160	17	then	then	RB
13286	4160	18	beaten	beat	VBD
13286	4160	19	eggs	egg	NNS
13286	4160	20	.	.	.
13286	4161	1	Stir	stir	VB
13286	4161	2	well	well	RB
13286	4161	3	and	and	CC
13286	4161	4	add	add	VB
13286	4161	5	sufficient	sufficient	JJ
13286	4161	6	milk	milk	NN
13286	4161	7	to	to	TO
13286	4161	8	make	make	VB
13286	4161	9	1	1	CD
13286	4161	10	quart	quart	NN
13286	4161	11	of	of	IN
13286	4161	12	whole	whole	JJ
13286	4161	13	mass	mass	NN
13286	4161	14	.	.	.
13286	4162	1	Turn	turn	VB
13286	4162	2	into	into	IN
13286	4162	3	pie	pie	NN
13286	4162	4	tin	tin	NN
13286	4162	5	lined	line	VBN
13286	4162	6	with	with	IN
13286	4162	7	Crisco	Crisco	NNP
13286	4162	8	pastry	pastry	NN
13286	4162	9	and	and	CC
13286	4162	10	bake	bake	VB
13286	4162	11	slowly	slowly	RB
13286	4162	12	for	for	IN
13286	4162	13	45	45	CD
13286	4162	14	minutes	minute	NNS
13286	4162	15	.	.	.
13286	4163	1	When	when	WRB
13286	4163	2	done	do	VBN
13286	4163	3	a	a	DT
13286	4163	4	silver	silver	NN
13286	4163	5	knife	knife	NN
13286	4163	6	when	when	WRB
13286	4163	7	inserted	insert	VBN
13286	4163	8	will	will	MD
13286	4163	9	come	come	VB
13286	4163	10	out	out	RP
13286	4163	11	from	from	IN
13286	4163	12	it	-PRON-	PRP
13286	4163	13	clear	clear	JJ
13286	4163	14	.	.	.
13286	4164	1	Squash	Squash	NNP
13286	4164	2	pie	pie	NN
13286	4164	3	will	will	MD
13286	4164	4	become	become	VB
13286	4164	5	watery	watery	JJ
13286	4164	6	if	if	IN
13286	4164	7	allowed	allow	VBN
13286	4164	8	to	to	TO
13286	4164	9	boil	boil	VB
13286	4164	10	.	.	.
13286	4165	1	December	December	NNP
13286	4165	2	3	3	CD
13286	4165	3	_	_	NNP
13286	4165	4	Brown	Brown	NNP
13286	4165	5	Fricassee	Fricassee	NNP
13286	4165	6	of	of	IN
13286	4165	7	Chicken	Chicken	NNP
13286	4165	8	Cranberry	Cranberry	NNP
13286	4165	9	Jelly	Jelly	NNP
13286	4165	10	Sweet	Sweet	NNP
13286	4165	11	Potatoes	Potatoes	NNP
13286	4165	12	Boiled	boil	VBD
13286	4165	13	Onions	Onions	NNPS
13286	4165	14	Orange	Orange	NNP
13286	4165	15	and	and	CC
13286	4165	16	Pineapple	Pineapple	NNP
13286	4165	17	Salad	Salad	NNP
13286	4165	18	*	*	NFP
13286	4165	19	Farina	Farina	NNP
13286	4165	20	Pudding	Pudding	NNP
13286	4165	21	Coffee	Coffee	NNP
13286	4165	22	_	_	NNP
13286	4165	23	_	_	NNP
13286	4165	24	*	*	NFP
13286	4165	25	Farina	Farina	NNP
13286	4165	26	Pudding_--Stir	pudding_--stir	NN
13286	4165	27	into	into	IN
13286	4165	28	3	3	CD
13286	4165	29	cups	cup	NNS
13286	4165	30	boiling	boil	VBG
13286	4165	31	milk	milk	NN
13286	4165	32	1	1	CD
13286	4165	33	cup	cup	NNP
13286	4165	34	farina	farina	NN
13286	4165	35	,	,	,
13286	4165	36	and	and	CC
13286	4165	37	cook	cook	VB
13286	4165	38	10	10	CD
13286	4165	39	minutes	minute	NNS
13286	4165	40	.	.	.
13286	4166	1	Rub	rub	VB
13286	4166	2	together	together	RB
13286	4166	3	1	1	CD
13286	4166	4	tablespoon	tablespoon	NN
13286	4166	5	Crisco	Crisco	NNP
13286	4166	6	and	and	CC
13286	4166	7	2	2	CD
13286	4166	8	tablespoons	tablespoon	NNS
13286	4166	9	sugar	sugar	NN
13286	4166	10	;	;	:
13286	4166	11	add	add	VB
13286	4166	12	yolks	yolk	NNS
13286	4166	13	of	of	IN
13286	4166	14	3	3	CD
13286	4166	15	eggs	egg	NNS
13286	4166	16	,	,	,
13286	4166	17	grated	grate	VBN
13286	4166	18	rind	rind	NN
13286	4166	19	of	of	IN
13286	4166	20	1	1	CD
13286	4166	21	lemon	lemon	NN
13286	4166	22	and	and	CC
13286	4166	23	25	25	CD
13286	4166	24	chopped	chop	VBN
13286	4166	25	blanched	blanch	VBN
13286	4166	26	almonds	almond	NNS
13286	4166	27	.	.	.
13286	4167	1	Stir	stir	VB
13286	4167	2	this	this	DT
13286	4167	3	mixture	mixture	NN
13286	4167	4	into	into	IN
13286	4167	5	farina	farina	NN
13286	4167	6	after	after	IN
13286	4167	7	it	-PRON-	PRP
13286	4167	8	is	be	VBZ
13286	4167	9	little	little	RB
13286	4167	10	cooled	cooled	JJ
13286	4167	11	;	;	:
13286	4167	12	lastly	lastly	RB
13286	4167	13	add	add	VB
13286	4167	14	whites	white	NNS
13286	4167	15	of	of	IN
13286	4167	16	3	3	CD
13286	4167	17	eggs	egg	NNS
13286	4167	18	beaten	beat	VBN
13286	4167	19	to	to	IN
13286	4167	20	stiff	stiff	JJ
13286	4167	21	froth	froth	NN
13286	4167	22	.	.	.
13286	4168	1	Steam	steam	VB
13286	4168	2	this	this	DT
13286	4168	3	pudding	pudding	NN
13286	4168	4	in	in	IN
13286	4168	5	covered	covered	JJ
13286	4168	6	mold	mold	NN
13286	4168	7	for	for	IN
13286	4168	8	1	1	CD
13286	4168	9	-	-	SYM
13286	4168	10	1/2	1/2	CD
13286	4168	11	hours	hour	NNS
13286	4168	12	.	.	.
13286	4169	1	Serve	serve	VB
13286	4169	2	with	with	IN
13286	4169	3	any	any	DT
13286	4169	4	sweet	sweet	JJ
13286	4169	5	pudding	pudding	NN
13286	4169	6	sauce	sauce	NN
13286	4169	7	.	.	.
13286	4170	1	December	December	NNP
13286	4170	2	4	4	CD
13286	4170	3	_	_	NNP
13286	4170	4	Clear	Clear	NNP
13286	4170	5	Soup	Soup	NNP
13286	4170	6	with	with	IN
13286	4170	7	Rice	Rice	NNP
13286	4170	8	Corn	Corn	NNP
13286	4170	9	Peas	Peas	NNP
13286	4170	10	Mashed	Mashed	NNP
13286	4170	11	Potatoes	Potatoes	NNP
13286	4170	12	Cold	Cold	NNP
13286	4170	13	Slaw	Slaw	NNP
13286	4170	14	Plum	Plum	NNP
13286	4170	15	Pudding	Pudding	NNP
13286	4170	16	Hard	Hard	NNP
13286	4170	17	Sauce	Sauce	NNP
13286	4170	18	*	*	NFP
13286	4170	19	Individual	Individual	NNP
13286	4170	20	Mince	Mince	NNP
13286	4170	21	Pies	Pies	NNP
13286	4170	22	Cheese	Cheese	NNP
13286	4170	23	Wafers	Wafers	NNPS
13286	4170	24	Coffee	Coffee	NNP
13286	4170	25	_	_	NNP
13286	4170	26	_	_	NNP
13286	4170	27	*	*	NFP
13286	4170	28	Individual	Individual	NNP
13286	4170	29	Mince	Mince	NNP
13286	4170	30	Pies_--Roll	Pies_--Roll	NNP
13286	4170	31	out	out	RP
13286	4170	32	Crisco	Crisco	NNP
13286	4170	33	paste	paste	NN
13286	4170	34	1/8	1/8	CD
13286	4170	35	inch	inch	NN
13286	4170	36	thick	thick	JJ
13286	4170	37	,	,	,
13286	4170	38	stamp	stamp	NN
13286	4170	39	into	into	IN
13286	4170	40	rounds	round	NNS
13286	4170	41	and	and	CC
13286	4170	42	line	line	NN
13286	4170	43	gem	gem	NN
13286	4170	44	pans	pan	NNS
13286	4170	45	,	,	,
13286	4170	46	place	place	NN
13286	4170	47	in	in	IN
13286	4170	48	each	each	DT
13286	4170	49	2	2	CD
13286	4170	50	teaspoons	teaspoon	NNS
13286	4170	51	of	of	IN
13286	4170	52	mince	mince	NN
13286	4170	53	meat	meat	NN
13286	4170	54	;	;	:
13286	4170	55	roll	roll	VB
13286	4170	56	out	out	RP
13286	4170	57	more	more	JJR
13286	4170	58	pastry	pastry	NN
13286	4170	59	rather	rather	RB
13286	4170	60	thicker	thick	JJR
13286	4170	61	than	than	IN
13286	4170	62	first	first	RB
13286	4170	63	,	,	,
13286	4170	64	stamp	stamp	NN
13286	4170	65	into	into	IN
13286	4170	66	rounds	round	NNS
13286	4170	67	size	size	NN
13286	4170	68	of	of	IN
13286	4170	69	top	top	NN
13286	4170	70	of	of	IN
13286	4170	71	pans	pan	NNS
13286	4170	72	,	,	,
13286	4170	73	wet	wet	JJ
13286	4170	74	edges	edge	NNS
13286	4170	75	and	and	CC
13286	4170	76	cover	cover	NN
13286	4170	77	pies	pie	NNS
13286	4170	78	,	,	,
13286	4170	79	brush	brush	VBP
13286	4170	80	over	over	RP
13286	4170	81	with	with	IN
13286	4170	82	beaten	beat	VBN
13286	4170	83	egg	egg	NN
13286	4170	84	,	,	,
13286	4170	85	sprinkle	sprinkle	VB
13286	4170	86	with	with	IN
13286	4170	87	sugar	sugar	NN
13286	4170	88	,	,	,
13286	4170	89	and	and	CC
13286	4170	90	bake	bake	VB
13286	4170	91	20	20	CD
13286	4170	92	minutes	minute	NNS
13286	4170	93	in	in	IN
13286	4170	94	hot	hot	JJ
13286	4170	95	oven	oven	NN
13286	4170	96	.	.	.
13286	4171	1	For	for	IN
13286	4171	2	mince	mince	NN
13286	4171	3	meat	meat	NN
13286	4171	4	,	,	,
13286	4171	5	put	put	VBN
13286	4171	6	into	into	IN
13286	4171	7	jar	jar	NN
13286	4171	8	1	1	CD
13286	4171	9	pound	pound	NN
13286	4171	10	chopped	chop	VBN
13286	4171	11	apples	apple	NNS
13286	4171	12	,	,	,
13286	4171	13	1	1	CD
13286	4171	14	pound	pound	NN
13286	4171	15	sultana	sultana	NN
13286	4171	16	raisins	raisin	NNS
13286	4171	17	,	,	,
13286	4171	18	1/4	1/4	CD
13286	4171	19	pound	pound	NN
13286	4171	20	chopped	chop	VBN
13286	4171	21	figs	fig	NNS
13286	4171	22	,	,	,
13286	4171	23	1/2	1/2	CD
13286	4171	24	pound	pound	NN
13286	4171	25	currants	currant	NNS
13286	4171	26	,	,	,
13286	4171	27	grated	grate	VBD
13286	4171	28	rind	rind	NN
13286	4171	29	,	,	,
13286	4171	30	strained	strained	JJ
13286	4171	31	juice	juice	NN
13286	4171	32	3	3	CD
13286	4171	33	lemons	lemon	NNS
13286	4171	34	,	,	,
13286	4171	35	1	1	CD
13286	4171	36	cup	cup	NN
13286	4171	37	Crisco	Crisco	NNP
13286	4171	38	,	,	,
13286	4171	39	1	1	CD
13286	4171	40	teaspoon	teaspoon	NN
13286	4171	41	salt	salt	NN
13286	4171	42	,	,	,
13286	4171	43	1/2	1/2	CD
13286	4171	44	pound	pound	NN
13286	4171	45	chopped	chop	VBN
13286	4171	46	almonds	almond	NNS
13286	4171	47	,	,	,
13286	4171	48	grated	grate	VBD
13286	4171	49	rind	rind	NN
13286	4171	50	,	,	,
13286	4171	51	strained	strained	JJ
13286	4171	52	juice	juice	NN
13286	4171	53	3	3	CD
13286	4171	54	oranges	orange	NNS
13286	4171	55	,	,	,
13286	4171	56	2	2	CD
13286	4171	57	grated	grate	VBN
13286	4171	58	nutmegs	nutmeg	NNS
13286	4171	59	,	,	,
13286	4171	60	1/2	1/2	CD
13286	4171	61	cup	cup	NN
13286	4171	62	sherry	sherry	NN
13286	4171	63	,	,	,
13286	4171	64	1	1	CD
13286	4171	65	cup	cup	NN
13286	4171	66	brandy	brandy	NN
13286	4171	67	,	,	,
13286	4171	68	1	1	CD
13286	4171	69	ounce	ounce	NN
13286	4171	70	mixed	mix	VBN
13286	4171	71	spice	spice	NN
13286	4171	72	,	,	,
13286	4171	73	1/2	1/2	CD
13286	4171	74	pound	pound	NN
13286	4171	75	each	each	DT
13286	4171	76	chopped	chop	VBN
13286	4171	77	candied	candy	VBN
13286	4171	78	orange	orange	NN
13286	4171	79	and	and	CC
13286	4171	80	lemon	lemon	NN
13286	4171	81	peel	peel	NN
13286	4171	82	,	,	,
13286	4171	83	and	and	CC
13286	4171	84	2	2	CD
13286	4171	85	cups	cup	NNS
13286	4171	86	brown	brown	JJ
13286	4171	87	sugar	sugar	NN
13286	4171	88	.	.	.
13286	4172	1	Mix	mix	VB
13286	4172	2	well	well	RB
13286	4172	3	and	and	CC
13286	4172	4	keep	keep	VB
13286	4172	5	in	in	RP
13286	4172	6	well	well	RB
13286	4172	7	sealed	seal	VBN
13286	4172	8	jar	jar	NN
13286	4172	9	.	.	.
13286	4173	1	December	December	NNP
13286	4173	2	5	5	CD
13286	4173	3	_	_	NN
13286	4173	4	*	*	NFP
13286	4173	5	Steamed	Steamed	NNP
13286	4173	6	Clams	Clams	NNPS
13286	4173	7	Roast	Roast	NNP
13286	4173	8	Ribs	Ribs	NNP
13286	4173	9	of	of	IN
13286	4173	10	Beef	Beef	NNP
13286	4173	11	Currant	Currant	NNP
13286	4173	12	Jelly	Jelly	NNP
13286	4173	13	Rice	Rice	NNP
13286	4173	14	Croquettes	Croquettes	NNP
13286	4173	15	Stewed	stew	VBD
13286	4173	16	Tomatoes	Tomatoes	NNP
13286	4173	17	Apple	Apple	NNP
13286	4173	18	and	and	CC
13286	4173	19	Celery	Celery	NNP
13286	4173	20	Salad	Salad	NNP
13286	4173	21	Mince	Mince	NNP
13286	4173	22	Pie	Pie	NNP
13286	4173	23	Coffee	Coffee	NNP
13286	4173	24	_	_	NNP
13286	4173	25	_	_	NNP
13286	4173	26	*	*	NFP
13286	4173	27	Steamed	Steamed	NNP
13286	4173	28	Clams_--Wash	clams_--wash	NN
13286	4173	29	and	and	CC
13286	4173	30	scrub	scrub	NN
13286	4173	31	clam	clam	NN
13286	4173	32	shells	shell	VBZ
13286	4173	33	;	;	:
13286	4173	34	place	place	NN
13286	4173	35	in	in	IN
13286	4173	36	kettle	kettle	NN
13286	4173	37	;	;	:
13286	4173	38	add	add	VB
13286	4173	39	water	water	NN
13286	4173	40	,	,	,
13286	4173	41	allowing	allow	VBG
13286	4173	42	1/2	1/2	CD
13286	4173	43	cup	cup	NN
13286	4173	44	water	water	NN
13286	4173	45	for	for	IN
13286	4173	46	each	each	DT
13286	4173	47	peck	peck	NN
13286	4173	48	of	of	IN
13286	4173	49	clams	clam	NNS
13286	4173	50	.	.	.
13286	4174	1	Cover	cover	NN
13286	4174	2	kettle	kettle	NN
13286	4174	3	and	and	CC
13286	4174	4	cook	cook	NN
13286	4174	5	until	until	IN
13286	4174	6	shells	shell	NNS
13286	4174	7	open	open	JJ
13286	4174	8	.	.	.
13286	4175	1	Serve	serve	VB
13286	4175	2	hot	hot	JJ
13286	4175	3	with	with	IN
13286	4175	4	the	the	DT
13286	4175	5	following	follow	VBG
13286	4175	6	sauce	sauce	NN
13286	4175	7	:	:	:
13286	4175	8	3	3	CD
13286	4175	9	tablespoons	tablespoon	NNS
13286	4175	10	Crisco	Crisco	NNP
13286	4175	11	,	,	,
13286	4175	12	3	3	CD
13286	4175	13	tablespoons	tablespoon	NNS
13286	4175	14	lemon	lemon	NN
13286	4175	15	juice	juice	NN
13286	4175	16	,	,	,
13286	4175	17	4	4	CD
13286	4175	18	tablespoons	tablespoon	NNS
13286	4175	19	chopped	chop	VBD
13286	4175	20	parsley	parsley	NN
13286	4175	21	,	,	,
13286	4175	22	salt	salt	NN
13286	4175	23	,	,	,
13286	4175	24	pepper	pepper	NN
13286	4175	25	,	,	,
13286	4175	26	and	and	CC
13286	4175	27	red	red	JJ
13286	4175	28	pepper	pepper	NN
13286	4175	29	to	to	IN
13286	4175	30	taste	taste	NN
13286	4175	31	.	.	.
13286	4176	1	Cream	Cream	NNP
13286	4176	2	Crisco	Crisco	NNP
13286	4176	3	and	and	CC
13286	4176	4	add	add	VB
13286	4176	5	remaining	remain	VBG
13286	4176	6	ingredients	ingredient	NNS
13286	4176	7	.	.	.
13286	4177	1	Kettle	Kettle	NNP
13286	4177	2	should	should	MD
13286	4177	3	be	be	VB
13286	4177	4	removed	remove	VBN
13286	4177	5	from	from	IN
13286	4177	6	range	range	NN
13286	4177	7	as	as	RB
13286	4177	8	soon	soon	RB
13286	4177	9	as	as	IN
13286	4177	10	shells	shell	NNS
13286	4177	11	open	open	JJ
13286	4177	12	,	,	,
13286	4177	13	otherwise	otherwise	RB
13286	4177	14	clams	clam	NNS
13286	4177	15	will	will	MD
13286	4177	16	be	be	VB
13286	4177	17	over	over	RB
13286	4177	18	-	-	HYPH
13286	4177	19	cooked	cook	VBN
13286	4177	20	.	.	.
13286	4178	1	December	December	NNP
13286	4178	2	6	6	CD
13286	4178	3	_	_	NNP
13286	4178	4	Caviar	Caviar	NNP
13286	4178	5	Canapes	Canapes	NNPS
13286	4178	6	Roast	Roast	NNP
13286	4178	7	Duck	Duck	NNP
13286	4178	8	*	*	NFP
13286	4178	9	Apple	Apple	NNP
13286	4178	10	Sauce	Sauce	NNP
13286	4178	11	Canned	Canned	NNP
13286	4178	12	Beans	Beans	NNPS
13286	4178	13	Mashed	Mashed	NNP
13286	4178	14	Potatoes	Potatoes	NNPS
13286	4178	15	Tomato	Tomato	NNP
13286	4178	16	Jelly	Jelly	NNP
13286	4178	17	Salad	Salad	NNP
13286	4178	18	Apple	Apple	NNP
13286	4178	19	Dumplings	Dumplings	NNPS
13286	4178	20	Raisins	raisin	VBZ
13286	4178	21	Nuts	Nuts	NNP
13286	4178	22	Coffee	Coffee	NNP
13286	4178	23	_	_	NNP
13286	4178	24	_	_	NNP
13286	4178	25	*	*	NFP
13286	4178	26	Apple	Apple	NNP
13286	4178	27	Sauce_--1	sauce_--1	CD
13286	4178	28	pound	pound	NN
13286	4178	29	apples	apple	NNS
13286	4178	30	,	,	,
13286	4178	31	2	2	CD
13286	4178	32	tablespoons	tablespoon	NNS
13286	4178	33	sugar	sugar	NN
13286	4178	34	,	,	,
13286	4178	35	2	2	CD
13286	4178	36	tablespoons	tablespoon	NNS
13286	4178	37	Crisco	Crisco	NNP
13286	4178	38	,	,	,
13286	4178	39	1/2	1/2	CD
13286	4178	40	cup	cup	NN
13286	4178	41	water	water	NN
13286	4178	42	,	,	,
13286	4178	43	and	and	CC
13286	4178	44	strained	strain	VBN
13286	4178	45	juice	juice	NN
13286	4178	46	of	of	IN
13286	4178	47	1/2	1/2	CD
13286	4178	48	lemon	lemon	NN
13286	4178	49	.	.	.
13286	4179	1	Peel	peel	NN
13286	4179	2	,	,	,
13286	4179	3	core	core	NN
13286	4179	4	,	,	,
13286	4179	5	and	and	CC
13286	4179	6	slice	slice	NN
13286	4179	7	apples	apple	NNS
13286	4179	8	,	,	,
13286	4179	9	put	put	VBD
13286	4179	10	them	-PRON-	PRP
13286	4179	11	into	into	IN
13286	4179	12	saucepan	saucepan	NN
13286	4179	13	with	with	IN
13286	4179	14	sugar	sugar	NN
13286	4179	15	,	,	,
13286	4179	16	Crisco	Crisco	NNP
13286	4179	17	,	,	,
13286	4179	18	water	water	NN
13286	4179	19	,	,	,
13286	4179	20	lemon	lemon	NN
13286	4179	21	juice	juice	NN
13286	4179	22	,	,	,
13286	4179	23	and	and	CC
13286	4179	24	cook	cook	VB
13286	4179	25	them	-PRON-	PRP
13286	4179	26	until	until	IN
13286	4179	27	tender	tender	NN
13286	4179	28	.	.	.
13286	4180	1	Serve	serve	VB
13286	4180	2	with	with	IN
13286	4180	3	roast	roast	NN
13286	4180	4	duck	duck	NN
13286	4180	5	.	.	.
13286	4181	1	December	December	NNP
13286	4181	2	7	7	CD
13286	4181	3	_	_	NNP
13286	4181	4	Stewed	Stewed	NNP
13286	4181	5	Chicken	Chicken	NNP
13286	4181	6	Cream	Cream	NNP
13286	4181	7	Dressing	dress	VBG
13286	4181	8	*	*	NFP
13286	4181	9	Baked	Baked	NNP
13286	4181	10	Sweet	Sweet	NNP
13286	4181	11	Potatoes	Potatoes	NNPS
13286	4181	12	Creamed	Creamed	NNP
13286	4181	13	Carrots	Carrots	NNP
13286	4181	14	Onion	Onion	NNP
13286	4181	15	Salad	Salad	NNP
13286	4181	16	Indian	Indian	NNP
13286	4181	17	Pudding	Pudding	NNP
13286	4181	18	Bon	Bon	NNP
13286	4181	19	Bons	Bons	NNP
13286	4181	20	Coffee	Coffee	NNP
13286	4181	21	_	_	NNP
13286	4181	22	_	_	NNP
13286	4181	23	*	*	NFP
13286	4181	24	Baked	Baked	NNP
13286	4181	25	Sweet	Sweet	NNP
13286	4181	26	Potatoes_--Peel	potatoes_--peel	NN
13286	4181	27	boiled	boil	VBD
13286	4181	28	sweet	sweet	JJ
13286	4181	29	potatoes	potato	NNS
13286	4181	30	and	and	CC
13286	4181	31	cut	cut	VBN
13286	4181	32	in	in	IN
13286	4181	33	slices	slice	NNS
13286	4181	34	crosswise	crosswise	NN
13286	4181	35	.	.	.
13286	4182	1	To	to	IN
13286	4182	2	2	2	CD
13286	4182	3	cups	cup	NNS
13286	4182	4	of	of	IN
13286	4182	5	slices	slice	NNS
13286	4182	6	allow	allow	VBP
13286	4182	7	3	3	CD
13286	4182	8	tablespoons	tablespoon	NNS
13286	4182	9	Crisco	Crisco	NNP
13286	4182	10	,	,	,
13286	4182	11	and	and	CC
13286	4182	12	2	2	CD
13286	4182	13	tablespoons	tablespoon	NNS
13286	4182	14	each	each	DT
13286	4182	15	of	of	IN
13286	4182	16	sugar	sugar	NN
13286	4182	17	and	and	CC
13286	4182	18	vinegar	vinegar	NN
13286	4182	19	.	.	.
13286	4183	1	Have	have	VBP
13286	4183	2	Crisco	Crisco	NNP
13286	4183	3	hot	hot	JJ
13286	4183	4	,	,	,
13286	4183	5	lay	lay	VB
13286	4183	6	potatoes	potato	NNS
13286	4183	7	in	in	IN
13286	4183	8	it	-PRON-	PRP
13286	4183	9	,	,	,
13286	4183	10	sprinkle	sprinkle	VBP
13286	4183	11	sugar	sugar	NN
13286	4183	12	over	over	IN
13286	4183	13	top	top	NN
13286	4183	14	,	,	,
13286	4183	15	and	and	CC
13286	4183	16	pour	pour	VB
13286	4183	17	vinegar	vinegar	NN
13286	4183	18	over	over	RB
13286	4183	19	lightly	lightly	RB
13286	4183	20	.	.	.
13286	4184	1	Bake	bake	VB
13286	4184	2	until	until	IN
13286	4184	3	a	a	DT
13286	4184	4	golden	golden	JJ
13286	4184	5	brown	brown	NN
13286	4184	6	.	.	.
13286	4185	1	December	December	NNP
13286	4185	2	8	8	CD
13286	4185	3	_	_	NNP
13286	4185	4	Lamb	Lamb	NNP
13286	4185	5	Chops	Chops	NNPS
13286	4185	6	Creamed	cream	VBD
13286	4185	7	Potatoes	Potatoes	NNP
13286	4185	8	Lima	Lima	NNP
13286	4185	9	Beans	Beans	NNPS
13286	4185	10	Carrot	Carrot	NNP
13286	4185	11	Salad	Salad	NNP
13286	4185	12	Pineapple	Pineapple	NNP
13286	4185	13	Ice	Ice	NNP
13286	4185	14	Cream	Cream	NNP
13286	4185	15	Candy	Candy	NNP
13286	4185	16	*	*	NFP
13286	4185	17	Cocoanut	Cocoanut	NNP
13286	4185	18	Layer	Layer	NNP
13286	4185	19	Cake	Cake	NNP
13286	4185	20	Coffee	Coffee	NNP
13286	4185	21	_	_	NNP
13286	4185	22	_	_	NNP
13286	4185	23	*	*	NFP
13286	4185	24	Cocoanut	Cocoanut	NNP
13286	4185	25	Layer	Layer	NNP
13286	4185	26	Cake_--Beat	Cake_--Beat	NNP
13286	4185	27	1/4	1/4	CD
13286	4185	28	cup	cup	NN
13286	4185	29	Crisco	Crisco	NNP
13286	4185	30	with	with	IN
13286	4185	31	1	1	CD
13286	4185	32	cup	cup	NN
13286	4185	33	sugar	sugar	NN
13286	4185	34	till	till	IN
13286	4185	35	creamy	creamy	NNP
13286	4185	36	,	,	,
13286	4185	37	add	add	VB
13286	4185	38	2	2	CD
13286	4185	39	well	well	RB
13286	4185	40	beaten	beat	VBN
13286	4185	41	eggs	egg	NNS
13286	4185	42	,	,	,
13286	4185	43	1/4	1/4	CD
13286	4185	44	teaspoon	teaspoon	NN
13286	4185	45	salt	salt	NN
13286	4185	46	,	,	,
13286	4185	47	2	2	CD
13286	4185	48	-	-	SYM
13286	4185	49	1/2	1/2	CD
13286	4185	50	cups	cup	NNS
13286	4185	51	flour	flour	NN
13286	4185	52	sifted	sift	VBN
13286	4185	53	with	with	IN
13286	4185	54	2	2	CD
13286	4185	55	teaspoons	teaspoon	NNS
13286	4185	56	baking	bake	VBG
13286	4185	57	powder	powder	NN
13286	4185	58	,	,	,
13286	4185	59	1	1	CD
13286	4185	60	cup	cup	NN
13286	4185	61	water	water	NN
13286	4185	62	and	and	CC
13286	4185	63	1/2	1/2	CD
13286	4185	64	teaspoon	teaspoon	NN
13286	4185	65	almond	almond	NN
13286	4185	66	extract	extract	NN
13286	4185	67	,	,	,
13286	4185	68	mix	mix	VBP
13286	4185	69	and	and	CC
13286	4185	70	divide	divide	VB
13286	4185	71	into	into	IN
13286	4185	72	Criscoed	Criscoed	NNP
13286	4185	73	and	and	CC
13286	4185	74	floured	floured	JJ
13286	4185	75	layer	layer	NN
13286	4185	76	tins	tin	NNS
13286	4185	77	.	.	.
13286	4186	1	Bake	bake	VB
13286	4186	2	20	20	CD
13286	4186	3	minutes	minute	NNS
13286	4186	4	in	in	IN
13286	4186	5	moderate	moderate	JJ
13286	4186	6	oven	oven	NN
13286	4186	7	.	.	.
13286	4187	1	Use	Use	NNP
13286	4187	2	boiled	boil	VBD
13286	4187	3	frosting	frosting	NN
13286	4187	4	and	and	CC
13286	4187	5	shredded	shred	VBN
13286	4187	6	cocoanut	cocoanut	NN
13286	4187	7	for	for	IN
13286	4187	8	filling	fill	VBG
13286	4187	9	.	.	.
13286	4188	1	December	December	NNP
13286	4188	2	9	9	CD
13286	4188	3	_	_	NNP
13286	4188	4	Oysters	Oysters	NNPS
13286	4188	5	*	*	NFP
13286	4188	6	Chicken	Chicken	NNP
13286	4188	7	Hot	Hot	NNP
13286	4188	8	Pot	Pot	NNP
13286	4188	9	Celery	celery	NN
13286	4188	10	Salad	Salad	NNP
13286	4188	11	Dried	dry	VBD
13286	4188	12	Apricot	Apricot	NNP
13286	4188	13	Shortcake	Shortcake	NNP
13286	4188	14	Coffee	Coffee	NNP
13286	4188	15	_	_	NNP
13286	4188	16	_	_	NNP
13286	4188	17	*	*	NFP
13286	4188	18	Chicken	Chicken	NNP
13286	4188	19	Hot	Hot	NNP
13286	4188	20	Pot_--Prepare	pot_--prepare	JJ
13286	4188	21	large	large	JJ
13286	4188	22	chicken	chicken	NN
13286	4188	23	.	.	.
13286	4189	1	Cut	cut	VB
13286	4189	2	into	into	IN
13286	4189	3	as	as	RB
13286	4189	4	small	small	JJ
13286	4189	5	pieces	piece	NNS
13286	4189	6	as	as	IN
13286	4189	7	joints	joint	NNS
13286	4189	8	allow	allow	VBP
13286	4189	9	.	.	.
13286	4190	1	Do	do	VB
13286	4190	2	not	not	RB
13286	4190	3	remove	remove	VB
13286	4190	4	meats	meat	NNS
13286	4190	5	from	from	IN
13286	4190	6	bones	bone	NNS
13286	4190	7	.	.	.
13286	4191	1	Boil	Boil	NNP
13286	4191	2	chicken	chicken	NN
13286	4191	3	until	until	IN
13286	4191	4	nearly	nearly	RB
13286	4191	5	tender	tender	VBP
13286	4191	6	and	and	CC
13286	4191	7	keep	keep	VB
13286	4191	8	broth	broth	NN
13286	4191	9	left	leave	VBN
13286	4191	10	in	in	IN
13286	4191	11	kettle	kettle	NN
13286	4191	12	when	when	WRB
13286	4191	13	you	-PRON-	PRP
13286	4191	14	remove	remove	VBP
13286	4191	15	chicken	chicken	NN
13286	4191	16	from	from	IN
13286	4191	17	it	-PRON-	PRP
13286	4191	18	.	.	.
13286	4192	1	Cut	cut	NN
13286	4192	2	1	1	CD
13286	4192	3	pound	pound	NN
13286	4192	4	of	of	IN
13286	4192	5	lean	lean	JJ
13286	4192	6	,	,	,
13286	4192	7	raw	raw	JJ
13286	4192	8	ham	ham	NN
13286	4192	9	into	into	IN
13286	4192	10	small	small	JJ
13286	4192	11	squares	square	NNS
13286	4192	12	.	.	.
13286	4193	1	Wash	wash	VB
13286	4193	2	and	and	CC
13286	4193	3	peel	peel	NN
13286	4193	4	and	and	CC
13286	4193	5	parboil	parboil	VB
13286	4193	6	8	8	CD
13286	4193	7	large	large	JJ
13286	4193	8	potatoes	potato	NNS
13286	4193	9	and	and	CC
13286	4193	10	slice	slice	VB
13286	4193	11	them	-PRON-	PRP
13286	4193	12	.	.	.
13286	4194	1	Slice	slice	NN
13286	4194	2	3	3	CD
13286	4194	3	medium	medium	JJ
13286	4194	4	-	-	HYPH
13286	4194	5	sized	sized	JJ
13286	4194	6	onions	onion	NNS
13286	4194	7	.	.	.
13286	4195	1	Put	put	VB
13286	4195	2	into	into	IN
13286	4195	3	deep	deep	JJ
13286	4195	4	baking	baking	NN
13286	4195	5	dish	dish	NN
13286	4195	6	layer	layer	NN
13286	4195	7	of	of	IN
13286	4195	8	chicken	chicken	NN
13286	4195	9	,	,	,
13286	4195	10	layer	layer	NN
13286	4195	11	of	of	IN
13286	4195	12	ham	ham	NN
13286	4195	13	,	,	,
13286	4195	14	layer	layer	NN
13286	4195	15	of	of	IN
13286	4195	16	potatoes	potato	NNS
13286	4195	17	,	,	,
13286	4195	18	and	and	CC
13286	4195	19	layer	layer	NN
13286	4195	20	of	of	IN
13286	4195	21	onions	onion	NNS
13286	4195	22	.	.	.
13286	4196	1	Repeat	repeat	NN
13286	4196	2	until	until	IN
13286	4196	3	all	all	DT
13286	4196	4	are	be	VBP
13286	4196	5	used	use	VBN
13286	4196	6	up	up	RP
13286	4196	7	;	;	:
13286	4196	8	when	when	WRB
13286	4196	9	arranging	arrange	VBG
13286	4196	10	these	these	DT
13286	4196	11	layers	layer	NNS
13286	4196	12	strew	strew	VBD
13286	4196	13	tiny	tiny	JJ
13286	4196	14	bits	bit	NNS
13286	4196	15	of	of	IN
13286	4196	16	Crisco	Crisco	NNP
13286	4196	17	over	over	IN
13286	4196	18	them	-PRON-	PRP
13286	4196	19	.	.	.
13286	4197	1	Pour	pour	NN
13286	4197	2	chicken	chicken	NN
13286	4197	3	broth	broth	NN
13286	4197	4	over	over	IN
13286	4197	5	layers	layer	NNS
13286	4197	6	,	,	,
13286	4197	7	well	well	RB
13286	4197	8	seasoned	season	VBN
13286	4197	9	with	with	IN
13286	4197	10	salt	salt	NN
13286	4197	11	and	and	CC
13286	4197	12	pepper	pepper	NN
13286	4197	13	.	.	.
13286	4198	1	Add	add	VB
13286	4198	2	enough	enough	JJ
13286	4198	3	water	water	NN
13286	4198	4	to	to	TO
13286	4198	5	almost	almost	RB
13286	4198	6	fill	fill	VB
13286	4198	7	pot	pot	NN
13286	4198	8	.	.	.
13286	4199	1	Cover	cover	NN
13286	4199	2	pot	pot	NN
13286	4199	3	,	,	,
13286	4199	4	and	and	CC
13286	4199	5	bake	bake	VB
13286	4199	6	for	for	IN
13286	4199	7	1	1	CD
13286	4199	8	-	-	SYM
13286	4199	9	1/2	1/2	CD
13286	4199	10	hours	hour	NNS
13286	4199	11	.	.	.
13286	4200	1	Be	be	VB
13286	4200	2	sure	sure	JJ
13286	4200	3	plenty	plenty	NN
13286	4200	4	of	of	IN
13286	4200	5	water	water	NN
13286	4200	6	is	be	VBZ
13286	4200	7	in	in	IN
13286	4200	8	pot	pot	NN
13286	4200	9	while	while	IN
13286	4200	10	baking	baking	NN
13286	4200	11	is	be	VBZ
13286	4200	12	in	in	IN
13286	4200	13	progress	progress	NN
13286	4200	14	.	.	.
13286	4201	1	When	when	WRB
13286	4201	2	cooked	cook	VBN
13286	4201	3	put	put	NN
13286	4201	4	baked	baked	JJ
13286	4201	5	chicken	chicken	NN
13286	4201	6	and	and	CC
13286	4201	7	vegetables	vegetable	NNS
13286	4201	8	in	in	IN
13286	4201	9	large	large	JJ
13286	4201	10	tureen	tureen	NN
13286	4201	11	.	.	.
13286	4202	1	Garnish	garnish	JJ
13286	4202	2	edges	edge	NNS
13286	4202	3	with	with	IN
13286	4202	4	parsley	parsley	NN
13286	4202	5	.	.	.
13286	4203	1	Sprinkle	sprinkle	VB
13286	4203	2	parsley	parsley	NN
13286	4203	3	and	and	CC
13286	4203	4	sliced	slice	VBN
13286	4203	5	cooked	cook	VBN
13286	4203	6	carrots	carrot	NNS
13286	4203	7	over	over	IN
13286	4203	8	top	top	NN
13286	4203	9	.	.	.
13286	4204	1	Serve	serve	VB
13286	4204	2	with	with	IN
13286	4204	3	small	small	JJ
13286	4204	4	slice	slice	NN
13286	4204	5	of	of	IN
13286	4204	6	toast	toast	NN
13286	4204	7	on	on	IN
13286	4204	8	each	each	DT
13286	4204	9	plate	plate	NN
13286	4204	10	.	.	.
13286	4205	1	December	December	NNP
13286	4205	2	10	10	CD
13286	4205	3	_	_	NNP
13286	4205	4	Cream	Cream	NNP
13286	4205	5	of	of	IN
13286	4205	6	Celery	Celery	NNP
13286	4205	7	Soup	Soup	NNP
13286	4205	8	Broiled	Broiled	NNP
13286	4205	9	Oysters	Oysters	NNP
13286	4205	10	,	,	,
13286	4205	11	a	a	DT
13286	4205	12	la	la	NNP
13286	4205	13	Francaise	Francaise	NNP
13286	4205	14	Bean	Bean	NNP
13286	4205	15	Salad	Salad	NNP
13286	4205	16	Cheese	Cheese	NNP
13286	4205	17	Straws	Straws	NNP
13286	4205	18	*	*	NFP
13286	4205	19	Fig	Fig	NNP
13286	4205	20	and	and	CC
13286	4205	21	Apple	Apple	NNP
13286	4205	22	Cobbler	Cobbler	NNP
13286	4205	23	Coffee	Coffee	NNP
13286	4205	24	_	_	NNP
13286	4205	25	_	_	NNP
13286	4205	26	*	*	NFP
13286	4205	27	Fig	Fig	NNP
13286	4205	28	and	and	CC
13286	4205	29	Apple	Apple	NNP
13286	4205	30	Cobbler_--Nearly	cobbler_--nearly	RB
13286	4205	31	fill	fill	VBP
13286	4205	32	Criscoed	Criscoed	NNP
13286	4205	33	baking	baking	NN
13286	4205	34	dish	dish	NN
13286	4205	35	with	with	IN
13286	4205	36	equal	equal	JJ
13286	4205	37	amounts	amount	NNS
13286	4205	38	of	of	IN
13286	4205	39	sliced	sliced	JJ
13286	4205	40	apples	apple	NNS
13286	4205	41	and	and	CC
13286	4205	42	chopped	chop	VBN
13286	4205	43	figs	fig	NNS
13286	4205	44	,	,	,
13286	4205	45	arranging	arrange	VBG
13286	4205	46	them	-PRON-	PRP
13286	4205	47	in	in	IN
13286	4205	48	layers	layer	NNS
13286	4205	49	;	;	:
13286	4205	50	add	add	VB
13286	4205	51	1	1	CD
13286	4205	52	cup	cup	NN
13286	4205	53	water	water	NN
13286	4205	54	,	,	,
13286	4205	55	strained	strained	JJ
13286	4205	56	juice	juice	NN
13286	4205	57	1	1	CD
13286	4205	58	lemon	lemon	NN
13286	4205	59	and	and	CC
13286	4205	60	cover	cover	VB
13286	4205	61	with	with	IN
13286	4205	62	Crisco	Crisco	NNP
13286	4205	63	biscuit	biscuit	NN
13286	4205	64	dough	dough	NN
13286	4205	65	about	about	RB
13286	4205	66	1	1	CD
13286	4205	67	inch	inch	NN
13286	4205	68	thick	thick	JJ
13286	4205	69	.	.	.
13286	4206	1	Place	place	NN
13286	4206	2	on	on	IN
13286	4206	3	range	range	NN
13286	4206	4	,	,	,
13286	4206	5	cover	cover	VBP
13286	4206	6	tightly	tightly	RB
13286	4206	7	with	with	IN
13286	4206	8	a	a	DT
13286	4206	9	pan	pan	NN
13286	4206	10	and	and	CC
13286	4206	11	simmer	simmer	JJ
13286	4206	12	30	30	CD
13286	4206	13	minutes	minute	NNS
13286	4206	14	.	.	.
13286	4207	1	Lift	lift	VB
13286	4207	2	cover	cover	NN
13286	4207	3	carefully	carefully	RB
13286	4207	4	,	,	,
13286	4207	5	make	make	VBP
13286	4207	6	an	an	DT
13286	4207	7	opening	opening	NN
13286	4207	8	in	in	IN
13286	4207	9	middle	middle	NN
13286	4207	10	of	of	IN
13286	4207	11	crust	crust	NN
13286	4207	12	,	,	,
13286	4207	13	and	and	CC
13286	4207	14	pour	pour	VB
13286	4207	15	in	in	IN
13286	4207	16	another	another	DT
13286	4207	17	1/2	1/2	CD
13286	4207	18	cup	cup	NN
13286	4207	19	water	water	NN
13286	4207	20	,	,	,
13286	4207	21	2	2	CD
13286	4207	22	tablespoons	tablespoon	NNS
13286	4207	23	Crisco	Crisco	NNP
13286	4207	24	,	,	,
13286	4207	25	and	and	CC
13286	4207	26	1	1	CD
13286	4207	27	cup	cup	NN
13286	4207	28	scraped	scrape	VBN
13286	4207	29	maple	maple	NN
13286	4207	30	sugar	sugar	NN
13286	4207	31	.	.	.
13286	4208	1	Sprinkle	sprinkle	VB
13286	4208	2	a	a	DT
13286	4208	3	little	little	JJ
13286	4208	4	maple	maple	JJ
13286	4208	5	sugar	sugar	NN
13286	4208	6	over	over	IN
13286	4208	7	top	top	NN
13286	4208	8	of	of	IN
13286	4208	9	pudding	pudding	NN
13286	4208	10	before	before	IN
13286	4208	11	serving	serve	VBG
13286	4208	12	it	-PRON-	PRP
13286	4208	13	.	.	.
13286	4209	1	December	December	NNP
13286	4209	2	11	11	CD
13286	4209	3	_	_	NNP
13286	4209	4	Roast	Roast	NNP
13286	4209	5	Pork	Pork	NNP
13286	4209	6	,	,	,
13286	4209	7	Apple	Apple	NNP
13286	4209	8	Sauce	Sauce	NNP
13286	4209	9	Franconia	Franconia	NNP
13286	4209	10	Potatoes	Potatoes	NNP
13286	4209	11	Creamed	Creamed	NNP
13286	4209	12	Onions	Onions	NNPS
13286	4209	13	Endive	Endive	NNP
13286	4209	14	and	and	CC
13286	4209	15	Grape	Grape	NNP
13286	4209	16	Salad	Salad	NNP
13286	4209	17	*	*	NFP
13286	4209	18	Lemon	Lemon	NNP
13286	4209	19	and	and	CC
13286	4209	20	Apple	Apple	NNP
13286	4209	21	Tart	Tart	NNP
13286	4209	22	Coffee	Coffee	NNP
13286	4209	23	_	_	NNP
13286	4209	24	_	_	NNP
13286	4209	25	*	*	NFP
13286	4209	26	Lemon	Lemon	NNP
13286	4209	27	and	and	CC
13286	4209	28	Apple	Apple	NNP
13286	4209	29	Tart_--Line	Tart_--Line	NNP
13286	4209	30	a	a	DT
13286	4209	31	large	large	JJ
13286	4209	32	pie	pie	NN
13286	4209	33	plate	plate	NN
13286	4209	34	with	with	IN
13286	4209	35	Crisco	Crisco	NNP
13286	4209	36	pastry	pastry	NN
13286	4209	37	.	.	.
13286	4210	1	Mix	mix	VB
13286	4210	2	together	together	RB
13286	4210	3	2	2	CD
13286	4210	4	cups	cup	NNS
13286	4210	5	grated	grate	VBD
13286	4210	6	apple	apple	NN
13286	4210	7	,	,	,
13286	4210	8	grated	grate	VBD
13286	4210	9	rind	rind	NN
13286	4210	10	and	and	CC
13286	4210	11	juice	juice	NN
13286	4210	12	of	of	IN
13286	4210	13	1	1	CD
13286	4210	14	lemon	lemon	NN
13286	4210	15	,	,	,
13286	4210	16	1	1	CD
13286	4210	17	-	-	SYM
13286	4210	18	1/2	1/2	CD
13286	4210	19	cups	cup	NNS
13286	4210	20	sugar	sugar	NN
13286	4210	21	,	,	,
13286	4210	22	2	2	CD
13286	4210	23	eggs	egg	NNS
13286	4210	24	,	,	,
13286	4210	25	beaten	beat	VBN
13286	4210	26	without	without	IN
13286	4210	27	separating	separate	VBG
13286	4210	28	whites	white	NNS
13286	4210	29	and	and	CC
13286	4210	30	yolks	yolk	NNS
13286	4210	31	,	,	,
13286	4210	32	2	2	CD
13286	4210	33	tablespoons	tablespoon	NNS
13286	4210	34	melted	melt	VBD
13286	4210	35	Crisco	Crisco	NNP
13286	4210	36	,	,	,
13286	4210	37	1/2	1/2	CD
13286	4210	38	teaspoon	teaspoon	NN
13286	4210	39	salt	salt	NN
13286	4210	40	and	and	CC
13286	4210	41	1	1	CD
13286	4210	42	cup	cup	NN
13286	4210	43	thin	thin	JJ
13286	4210	44	cream	cream	NN
13286	4210	45	.	.	.
13286	4211	1	Turn	turn	VB
13286	4211	2	into	into	IN
13286	4211	3	plate	plate	NN
13286	4211	4	lined	line	VBN
13286	4211	5	with	with	IN
13286	4211	6	pastry	pastry	NN
13286	4211	7	,	,	,
13286	4211	8	wet	wet	JJ
13286	4211	9	edge	edge	NN
13286	4211	10	,	,	,
13286	4211	11	and	and	CC
13286	4211	12	put	put	VBD
13286	4211	13	strips	strip	NNS
13286	4211	14	of	of	IN
13286	4211	15	pastry	pastry	NN
13286	4211	16	over	over	IN
13286	4211	17	top	top	NN
13286	4211	18	of	of	IN
13286	4211	19	filling	filling	NN
13286	4211	20	.	.	.
13286	4212	1	Finish	finish	VB
13286	4212	2	with	with	IN
13286	4212	3	strip	strip	NN
13286	4212	4	of	of	IN
13286	4212	5	pastry	pastry	NN
13286	4212	6	on	on	IN
13286	4212	7	edge	edge	NN
13286	4212	8	.	.	.
13286	4213	1	Let	let	VB
13286	4213	2	bake	bake	NN
13286	4213	3	until	until	IN
13286	4213	4	firm	firm	NN
13286	4213	5	in	in	IN
13286	4213	6	center	center	NN
13286	4213	7	.	.	.
13286	4214	1	December	December	NNP
13286	4214	2	12	12	CD
13286	4214	3	_	_	NNP
13286	4214	4	Baked	Baked	NNP
13286	4214	5	Codfish	Codfish	NNP
13286	4214	6	Piquant	Piquant	NNP
13286	4214	7	Beets	beet	NNS
13286	4214	8	Baked	bake	VBD
13286	4214	9	Potatoes	Potatoes	NNPS
13286	4214	10	Lettuce	Lettuce	NNP
13286	4214	11	and	and	CC
13286	4214	12	Cheese	Cheese	NNP
13286	4214	13	Salad	Salad	NNP
13286	4214	14	*	*	NFP
13286	4214	15	Bread	Bread	NNP
13286	4214	16	Pudding	Pudding	NNP
13286	4214	17	Coffee	Coffee	NNP
13286	4214	18	_	_	NNP
13286	4214	19	_	_	NNP
13286	4214	20	*	*	NFP
13286	4214	21	Bread	Bread	NNP
13286	4214	22	Pudding_--4	Pudding_--4	NNP
13286	4214	23	cups	cup	NNS
13286	4214	24	bread	bread	NN
13286	4214	25	cut	cut	VBN
13286	4214	26	in	in	IN
13286	4214	27	dice	dice	NNS
13286	4214	28	,	,	,
13286	4214	29	3	3	CD
13286	4214	30	tablespoons	tablespoon	NNS
13286	4214	31	sultanas	sultana	NNS
13286	4214	32	,	,	,
13286	4214	33	2	2	CD
13286	4214	34	tablespoons	tablespoon	NNS
13286	4214	35	chopped	chop	VBN
13286	4214	36	candied	candy	VBN
13286	4214	37	peel	peel	NN
13286	4214	38	,	,	,
13286	4214	39	3	3	CD
13286	4214	40	tablespoons	tablespoon	NNS
13286	4214	41	sugar	sugar	NN
13286	4214	42	,	,	,
13286	4214	43	1	1	CD
13286	4214	44	tablespoon	tablespoon	NN
13286	4214	45	Crisco	Crisco	NNP
13286	4214	46	,	,	,
13286	4214	47	rind	rind	NN
13286	4214	48	of	of	IN
13286	4214	49	1	1	CD
13286	4214	50	lemon	lemon	NN
13286	4214	51	,	,	,
13286	4214	52	2	2	CD
13286	4214	53	eggs	egg	NNS
13286	4214	54	,	,	,
13286	4214	55	1/2	1/2	CD
13286	4214	56	tablespoon	tablespoon	NN
13286	4214	57	lemon	lemon	NN
13286	4214	58	juice	juice	NN
13286	4214	59	,	,	,
13286	4214	60	1	1	CD
13286	4214	61	cup	cup	NN
13286	4214	62	milk	milk	NN
13286	4214	63	,	,	,
13286	4214	64	and	and	CC
13286	4214	65	4	4	CD
13286	4214	66	lumps	lump	NNS
13286	4214	67	of	of	IN
13286	4214	68	sugar	sugar	NN
13286	4214	69	.	.	.
13286	4215	1	Put	put	VB
13286	4215	2	lump	lump	NN
13286	4215	3	sugar	sugar	NN
13286	4215	4	in	in	IN
13286	4215	5	dry	dry	JJ
13286	4215	6	saucepan	saucepan	NN
13286	4215	7	and	and	CC
13286	4215	8	heat	heat	NN
13286	4215	9	until	until	IN
13286	4215	10	it	-PRON-	PRP
13286	4215	11	turns	turn	VBZ
13286	4215	12	dark	dark	JJ
13286	4215	13	brown	brown	NNP
13286	4215	14	.	.	.
13286	4216	1	Add	add	VB
13286	4216	2	milk	milk	NN
13286	4216	3	and	and	CC
13286	4216	4	stir	stir	VB
13286	4216	5	it	-PRON-	PRP
13286	4216	6	over	over	IN
13286	4216	7	fire	fire	NN
13286	4216	8	until	until	IN
13286	4216	9	sugar	sugar	NN
13286	4216	10	dissolves	dissolve	NNS
13286	4216	11	.	.	.
13286	4217	1	Mix	mix	JJ
13286	4217	2	bread	bread	NN
13286	4217	3	,	,	,
13286	4217	4	cleaned	clean	VBD
13286	4217	5	sultanas	sultana	NNS
13286	4217	6	,	,	,
13286	4217	7	chopped	chop	VBN
13286	4217	8	peel	peel	NN
13286	4217	9	,	,	,
13286	4217	10	sugar	sugar	NN
13286	4217	11	,	,	,
13286	4217	12	Crisco	Crisco	NNP
13286	4217	13	,	,	,
13286	4217	14	grated	grate	VBD
13286	4217	15	lemon	lemon	NN
13286	4217	16	rind	rind	NN
13286	4217	17	,	,	,
13286	4217	18	and	and	CC
13286	4217	19	colored	color	VBN
13286	4217	20	milk	milk	NN
13286	4217	21	.	.	.
13286	4218	1	Beat	beat	VB
13286	4218	2	up	up	RP
13286	4218	3	eggs	egg	NNS
13286	4218	4	and	and	CC
13286	4218	5	add	add	VB
13286	4218	6	them	-PRON-	PRP
13286	4218	7	with	with	IN
13286	4218	8	lemon	lemon	NN
13286	4218	9	juice	juice	NN
13286	4218	10	.	.	.
13286	4219	1	Let	let	VB
13286	4219	2	mixture	mixture	NN
13286	4219	3	stand	stand	VB
13286	4219	4	for	for	IN
13286	4219	5	1/2	1/2	CD
13286	4219	6	an	an	DT
13286	4219	7	hour	hour	NN
13286	4219	8	,	,	,
13286	4219	9	or	or	CC
13286	4219	10	longer	long	RBR
13286	4219	11	,	,	,
13286	4219	12	if	if	IN
13286	4219	13	bread	bread	NN
13286	4219	14	is	be	VBZ
13286	4219	15	stale	stale	JJ
13286	4219	16	.	.	.
13286	4220	1	Have	have	VBP
13286	4220	2	ready	ready	JJ
13286	4220	3	Criscoed	Criscoed	NNP
13286	4220	4	mold	mold	NN
13286	4220	5	,	,	,
13286	4220	6	put	put	VBN
13286	4220	7	in	in	IN
13286	4220	8	mixture	mixture	NN
13286	4220	9	,	,	,
13286	4220	10	cover	cover	VB
13286	4220	11	top	top	NN
13286	4220	12	with	with	IN
13286	4220	13	piece	piece	NN
13286	4220	14	of	of	IN
13286	4220	15	Criscoed	Criscoed	NNP
13286	4220	16	paper	paper	NN
13286	4220	17	,	,	,
13286	4220	18	and	and	CC
13286	4220	19	steam	steam	VB
13286	4220	20	it	-PRON-	PRP
13286	4220	21	for	for	IN
13286	4220	22	2	2	CD
13286	4220	23	hours	hour	NNS
13286	4220	24	.	.	.
13286	4221	1	Turn	turn	VB
13286	4221	2	carefully	carefully	RB
13286	4221	3	on	on	IN
13286	4221	4	to	to	IN
13286	4221	5	hot	hot	JJ
13286	4221	6	dish	dish	NN
13286	4221	7	and	and	CC
13286	4221	8	serve	serve	VB
13286	4221	9	with	with	IN
13286	4221	10	it	-PRON-	PRP
13286	4221	11	any	any	DT
13286	4221	12	good	good	JJ
13286	4221	13	sweet	sweet	JJ
13286	4221	14	sauce	sauce	NN
13286	4221	15	.	.	.
13286	4222	1	December	December	NNP
13286	4222	2	13	13	CD
13286	4222	3	_	_	NNP
13286	4222	4	Chestnut	Chestnut	NNP
13286	4222	5	Soup	Soup	NNP
13286	4222	6	Pork	Pork	NNP
13286	4222	7	Chops	Chops	NNP
13286	4222	8	Apple	Apple	NNP
13286	4222	9	Sauce	sauce	NN
13286	4222	10	Potatoes	Potatoes	NNPS
13286	4222	11	Steamed	Steamed	NNP
13286	4222	12	Squash	Squash	NNP
13286	4222	13	Lettuce	Lettuce	NNP
13286	4222	14	and	and	CC
13286	4222	15	Pepper	Pepper	NNP
13286	4222	16	Salad	Salad	NNP
13286	4222	17	*	*	NFP
13286	4222	18	Raisin	Raisin	NNP
13286	4222	19	Roly	Roly	NNP
13286	4222	20	Poly	Poly	NNP
13286	4222	21	Coffee	Coffee	NNP
13286	4222	22	_	_	NNP
13286	4222	23	_	_	NNP
13286	4222	24	*	*	NFP
13286	4222	25	Raisin	Raisin	NNP
13286	4222	26	Roly	Roly	NNP
13286	4222	27	Poly_--2	Poly_--2	NNP
13286	4222	28	cups	cup	NNS
13286	4222	29	flour	flour	NN
13286	4222	30	,	,	,
13286	4222	31	2	2	CD
13286	4222	32	cups	cup	NNS
13286	4222	33	breadcrumbs	breadcrumb	NNS
13286	4222	34	,	,	,
13286	4222	35	3/4	3/4	CD
13286	4222	36	cup	cup	NN
13286	4222	37	Crisco	Crisco	NNP
13286	4222	38	,	,	,
13286	4222	39	1/2	1/2	CD
13286	4222	40	cup	cup	NN
13286	4222	41	brown	brown	JJ
13286	4222	42	sugar	sugar	NN
13286	4222	43	,	,	,
13286	4222	44	1/4	1/4	CD
13286	4222	45	pound	pound	NN
13286	4222	46	stoned	stone	VBD
13286	4222	47	raisins	raisin	NNS
13286	4222	48	,	,	,
13286	4222	49	1/4	1/4	CD
13286	4222	50	tablespoon	tablespoon	NN
13286	4222	51	salt	salt	NN
13286	4222	52	,	,	,
13286	4222	53	and	and	CC
13286	4222	54	cold	cold	JJ
13286	4222	55	water	water	NN
13286	4222	56	.	.	.
13286	4223	1	Rub	Rub	NNP
13286	4223	2	Crisco	Crisco	NNP
13286	4223	3	well	well	RB
13286	4223	4	into	into	IN
13286	4223	5	flour	flour	NN
13286	4223	6	,	,	,
13286	4223	7	breadcrumbs	breadcrumb	NNS
13286	4223	8	,	,	,
13286	4223	9	sugar	sugar	NN
13286	4223	10	,	,	,
13286	4223	11	salt	salt	NN
13286	4223	12	,	,	,
13286	4223	13	and	and	CC
13286	4223	14	add	add	VB
13286	4223	15	raisins	raisin	NNS
13286	4223	16	stoned	stone	VBN
13286	4223	17	and	and	CC
13286	4223	18	halved	halve	VBN
13286	4223	19	.	.	.
13286	4224	1	Add	add	VB
13286	4224	2	enough	enough	JJ
13286	4224	3	water	water	NN
13286	4224	4	to	to	TO
13286	4224	5	mix	mix	VB
13286	4224	6	whole	whole	RB
13286	4224	7	into	into	IN
13286	4224	8	soft	soft	JJ
13286	4224	9	paste	paste	NN
13286	4224	10	.	.	.
13286	4225	1	Roll	roll	VB
13286	4225	2	into	into	IN
13286	4225	3	neat	neat	JJ
13286	4225	4	shape	shape	NN
13286	4225	5	.	.	.
13286	4226	1	Roll	roll	VB
13286	4226	2	up	up	RP
13286	4226	3	in	in	IN
13286	4226	4	floured	floured	JJ
13286	4226	5	and	and	CC
13286	4226	6	scalded	scald	VBN
13286	4226	7	pudding	pudding	NN
13286	4226	8	cloth	cloth	NN
13286	4226	9	,	,	,
13286	4226	10	tying	tie	VBG
13286	4226	11	ends	end	VBZ
13286	4226	12	securely	securely	RB
13286	4226	13	.	.	.
13286	4227	1	Put	Put	VBN
13286	4227	2	in	in	IN
13286	4227	3	pan	pan	NN
13286	4227	4	of	of	IN
13286	4227	5	fast	fast	JJ
13286	4227	6	boiling	boiling	NN
13286	4227	7	water	water	NN
13286	4227	8	,	,	,
13286	4227	9	and	and	CC
13286	4227	10	let	let	VB
13286	4227	11	boil	boil	VB
13286	4227	12	steadily	steadily	RB
13286	4227	13	for	for	IN
13286	4227	14	3	3	CD
13286	4227	15	hours	hour	NNS
13286	4227	16	.	.	.
13286	4228	1	Take	take	VB
13286	4228	2	off	off	RP
13286	4228	3	cloth	cloth	NN
13286	4228	4	,	,	,
13286	4228	5	and	and	CC
13286	4228	6	serve	serve	VB
13286	4228	7	pudding	pudde	VBG
13286	4228	8	on	on	IN
13286	4228	9	hot	hot	JJ
13286	4228	10	dish	dish	NN
13286	4228	11	.	.	.
13286	4229	1	December	December	NNP
13286	4229	2	14	14	CD
13286	4229	3	_	_	NNP
13286	4229	4	Corn	Corn	NNP
13286	4229	5	Chowder	Chowder	NNP
13286	4229	6	Bread	Bread	NNP
13286	4229	7	Sticks	Sticks	NNP
13286	4229	8	Chicken	Chicken	NNP
13286	4229	9	and	and	CC
13286	4229	10	Chestnut	Chestnut	NNP
13286	4229	11	Salad	Salad	NNP
13286	4229	12	Stuffed	Stuffed	NNP
13286	4229	13	Celery	Celery	NNP
13286	4229	14	*	*	NFP
13286	4229	15	Raisin	Raisin	NNP
13286	4229	16	Puffs	Puffs	NNP
13286	4229	17	Vanilla	Vanilla	NNP
13286	4229	18	Sauce	Sauce	NNP
13286	4229	19	Coffee	Coffee	NNP
13286	4229	20	_	_	NNP
13286	4229	21	_	_	NNP
13286	4229	22	*	*	NFP
13286	4229	23	Raisin	Raisin	NNP
13286	4229	24	Puffs_--Beat	puffs_--beat	NN
13286	4229	25	2	2	CD
13286	4229	26	tablespoons	tablespoon	NNS
13286	4229	27	Crisco	Crisco	NNP
13286	4229	28	with	with	IN
13286	4229	29	1/2	1/2	CD
13286	4229	30	cup	cup	NN
13286	4229	31	sugar	sugar	NN
13286	4229	32	till	till	IN
13286	4229	33	creamy	creamy	NNP
13286	4229	34	,	,	,
13286	4229	35	add	add	VB
13286	4229	36	1	1	CD
13286	4229	37	beaten	beat	VBN
13286	4229	38	egg	egg	NN
13286	4229	39	,	,	,
13286	4229	40	1/4	1/4	CD
13286	4229	41	teaspoon	teaspoon	NN
13286	4229	42	salt	salt	NN
13286	4229	43	,	,	,
13286	4229	44	1/2	1/2	CD
13286	4229	45	cup	cup	NN
13286	4229	46	milk	milk	NN
13286	4229	47	,	,	,
13286	4229	48	1	1	CD
13286	4229	49	-	-	SYM
13286	4229	50	1/3	1/3	CD
13286	4229	51	cups	cup	NNS
13286	4229	52	flour	flour	NN
13286	4229	53	sifted	sift	VBN
13286	4229	54	with	with	IN
13286	4229	55	2	2	CD
13286	4229	56	teaspoons	teaspoon	NNS
13286	4229	57	baking	bake	VBG
13286	4229	58	powder	powder	NN
13286	4229	59	,	,	,
13286	4229	60	1/2	1/2	CD
13286	4229	61	teaspoon	teaspoon	NN
13286	4229	62	grated	grate	VBD
13286	4229	63	nutmeg	nutmeg	NNP
13286	4229	64	,	,	,
13286	4229	65	and	and	CC
13286	4229	66	1	1	CD
13286	4229	67	cup	cup	NN
13286	4229	68	chopped	chop	VBN
13286	4229	69	raisins	raisin	NNS
13286	4229	70	.	.	.
13286	4230	1	Crisco	Crisco	NNP
13286	4230	2	baking	bake	VBG
13286	4230	3	cups	cup	NNS
13286	4230	4	and	and	CC
13286	4230	5	fill	fill	VB
13286	4230	6	half	half	NN
13286	4230	7	full	full	JJ
13286	4230	8	with	with	IN
13286	4230	9	mixture	mixture	NN
13286	4230	10	and	and	CC
13286	4230	11	steam	steam	NN
13286	4230	12	for	for	IN
13286	4230	13	1	1	CD
13286	4230	14	hour	hour	NN
13286	4230	15	.	.	.
13286	4231	1	December	December	NNP
13286	4231	2	15	15	CD
13286	4231	3	_	_	NNP
13286	4231	4	Boiled	Boiled	NNP
13286	4231	5	Ham	Ham	NNP
13286	4231	6	Fried	Fried	NNP
13286	4231	7	Potatoes	Potatoes	NNP
13286	4231	8	Asparagus	Asparagus	NNP
13286	4231	9	on	on	IN
13286	4231	10	Toast	Toast	NNP
13286	4231	11	Bar	Bar	NNP
13286	4231	12	-	-	HYPH
13286	4231	13	Le	Le	NNP
13286	4231	14	-	-	HYPH
13286	4231	15	Duc	Duc	NNP
13286	4231	16	and	and	CC
13286	4231	17	Cheese	Cheese	NNP
13286	4231	18	Sandwiches	Sandwiches	NNPS
13286	4231	19	*	*	NFP
13286	4231	20	Cocoanut	Cocoanut	NNP
13286	4231	21	Pie	Pie	NNP
13286	4231	22	Coffee	Coffee	NNP
13286	4231	23	_	_	NNP
13286	4231	24	_	_	NNP
13286	4231	25	*	*	NFP
13286	4231	26	Cocoanut	Cocoanut	NNP
13286	4231	27	Pie_--1	pie_--1	IN
13286	4231	28	cup	cup	NNP
13286	4231	29	chopped	chop	VBD
13286	4231	30	cocoanut	cocoanut	NNP
13286	4231	31	,	,	,
13286	4231	32	3	3	CD
13286	4231	33	eggs	egg	NNS
13286	4231	34	,	,	,
13286	4231	35	1	1	CD
13286	4231	36	cup	cup	NN
13286	4231	37	cream	cream	NN
13286	4231	38	,	,	,
13286	4231	39	1	1	CD
13286	4231	40	cup	cup	NN
13286	4231	41	milk	milk	NN
13286	4231	42	,	,	,
13286	4231	43	2	2	CD
13286	4231	44	tablespoons	tablespoon	NNS
13286	4231	45	cornstarch	cornstarch	NN
13286	4231	46	,	,	,
13286	4231	47	4	4	CD
13286	4231	48	tablespoons	tablespoon	NNS
13286	4231	49	cold	cold	JJ
13286	4231	50	water	water	NN
13286	4231	51	,	,	,
13286	4231	52	2	2	CD
13286	4231	53	tablespoons	tablespoon	NNS
13286	4231	54	Crisco	Crisco	NNP
13286	4231	55	,	,	,
13286	4231	56	6	6	CD
13286	4231	57	tablespoons	tablespoon	NNS
13286	4231	58	sugar	sugar	NN
13286	4231	59	,	,	,
13286	4231	60	and	and	CC
13286	4231	61	some	some	DT
13286	4231	62	Crisco	Crisco	NNP
13286	4231	63	pastry	pastry	NN
13286	4231	64	.	.	.
13286	4232	1	Line	line	NN
13286	4232	2	2	2	CD
13286	4232	3	pie	pie	NN
13286	4232	4	plates	plate	NNS
13286	4232	5	with	with	IN
13286	4232	6	Crisco	Crisco	NNP
13286	4232	7	pastry	pastry	NN
13286	4232	8	.	.	.
13286	4233	1	Put	put	VB
13286	4233	2	milk	milk	NN
13286	4233	3	and	and	CC
13286	4233	4	cream	cream	NN
13286	4233	5	into	into	IN
13286	4233	6	saucepan	saucepan	NN
13286	4233	7	,	,	,
13286	4233	8	bring	bring	VBP
13286	4233	9	to	to	IN
13286	4233	10	boiling	boiling	NN
13286	4233	11	point	point	NN
13286	4233	12	,	,	,
13286	4233	13	add	add	VB
13286	4233	14	cornstarch	cornstarch	NN
13286	4233	15	mixed	mix	VBN
13286	4233	16	with	with	IN
13286	4233	17	water	water	NN
13286	4233	18	.	.	.
13286	4234	1	Remove	remove	VB
13286	4234	2	saucepan	saucepan	NN
13286	4234	3	from	from	IN
13286	4234	4	fire	fire	NN
13286	4234	5	,	,	,
13286	4234	6	stir	stir	NN
13286	4234	7	in	in	IN
13286	4234	8	Crisco	Crisco	NNP
13286	4234	9	.	.	.
13286	4235	1	Let	let	VB
13286	4235	2	stand	stand	VB
13286	4235	3	until	until	IN
13286	4235	4	perfectly	perfectly	RB
13286	4235	5	cold	cold	JJ
13286	4235	6	.	.	.
13286	4236	1	Beat	beat	VB
13286	4236	2	up	up	RP
13286	4236	3	yolks	yolk	NNS
13286	4236	4	of	of	IN
13286	4236	5	eggs	egg	NNS
13286	4236	6	and	and	CC
13286	4236	7	sugar	sugar	NN
13286	4236	8	together	together	RB
13286	4236	9	,	,	,
13286	4236	10	then	then	RB
13286	4236	11	add	add	VB
13286	4236	12	cocoanut	cocoanut	NN
13286	4236	13	to	to	IN
13286	4236	14	them	-PRON-	PRP
13286	4236	15	.	.	.
13286	4237	1	Add	add	VB
13286	4237	2	this	this	DT
13286	4237	3	mixture	mixture	NN
13286	4237	4	to	to	TO
13286	4237	5	milk	milk	VB
13286	4237	6	with	with	IN
13286	4237	7	stiffly	stiffly	NNP
13286	4237	8	beaten	beat	VBN
13286	4237	9	whites	white	NNS
13286	4237	10	of	of	IN
13286	4237	11	eggs	egg	NNS
13286	4237	12	.	.	.
13286	4238	1	Divide	divide	VB
13286	4238	2	into	into	IN
13286	4238	3	prepared	prepared	JJ
13286	4238	4	pie	pie	NN
13286	4238	5	plates	plate	NNS
13286	4238	6	and	and	CC
13286	4238	7	bake	bake	VBP
13286	4238	8	in	in	RP
13286	4238	9	moderate	moderate	JJ
13286	4238	10	oven	oven	NNP
13286	4238	11	for	for	IN
13286	4238	12	30	30	CD
13286	4238	13	minutes	minute	NNS
13286	4238	14	.	.	.
13286	4239	1	Serve	serve	VB
13286	4239	2	hot	hot	JJ
13286	4239	3	.	.	.
13286	4240	1	December	December	NNP
13286	4240	2	16	16	CD
13286	4240	3	_	_	NNP
13286	4240	4	Baked	Baked	NNP
13286	4240	5	Fish	Fish	NNP
13286	4240	6	Pudding	Pudding	NNP
13286	4240	7	Galantine	Galantine	NNP
13286	4240	8	of	of	IN
13286	4240	9	Veal	Veal	NNP
13286	4240	10	*	*	NFP
13286	4240	11	Pea	Pea	NNP
13286	4240	12	Croquettes	Croquettes	NNP
13286	4240	13	Tomato	Tomato	NNP
13286	4240	14	Sauce	Sauce	NNP
13286	4240	15	Cream	Cream	NNP
13286	4240	16	Cheese	Cheese	NNP
13286	4240	17	Salad	Salad	NNP
13286	4240	18	Chocolate	Chocolate	NNP
13286	4240	19	Meringues	Meringues	NNPS
13286	4240	20	Coffee	Coffee	NNP
13286	4240	21	_	_	NNP
13286	4240	22	_	_	NNP
13286	4240	23	*	*	NFP
13286	4240	24	Pea	Pea	NNP
13286	4240	25	Croquettes_--Boil	croquettes_--boil	NN
13286	4240	26	1	1	CD
13286	4240	27	cup	cup	NN
13286	4240	28	dried	dry	VBN
13286	4240	29	peas	pea	NNS
13286	4240	30	that	that	WDT
13286	4240	31	have	have	VBP
13286	4240	32	been	be	VBN
13286	4240	33	soaked	soak	VBN
13286	4240	34	over	over	IN
13286	4240	35	night	night	NN
13286	4240	36	,	,	,
13286	4240	37	till	till	IN
13286	4240	38	tender	tender	NN
13286	4240	39	,	,	,
13286	4240	40	strain	strain	NN
13286	4240	41	and	and	CC
13286	4240	42	press	press	NN
13286	4240	43	through	through	IN
13286	4240	44	sieve	sieve	NN
13286	4240	45	.	.	.
13286	4241	1	Fry	Fry	NNP
13286	4241	2	1	1	CD
13286	4241	3	chopped	chop	VBD
13286	4241	4	onion	onion	NN
13286	4241	5	in	in	IN
13286	4241	6	1	1	CD
13286	4241	7	tablespoon	tablespoon	NN
13286	4241	8	Crisco	Crisco	NNP
13286	4241	9	,	,	,
13286	4241	10	add	add	VB
13286	4241	11	to	to	IN
13286	4241	12	peas	pea	NNS
13286	4241	13	,	,	,
13286	4241	14	with	with	IN
13286	4241	15	1	1	CD
13286	4241	16	tablespoon	tablespoon	NN
13286	4241	17	melted	melt	VBN
13286	4241	18	Crisco	Crisco	NNP
13286	4241	19	,	,	,
13286	4241	20	2	2	CD
13286	4241	21	tablespoons	tablespoon	NNS
13286	4241	22	flour	flour	NN
13286	4241	23	,	,	,
13286	4241	24	salt	salt	NN
13286	4241	25	and	and	CC
13286	4241	26	pepper	pepper	NN
13286	4241	27	to	to	TO
13286	4241	28	taste	taste	NN
13286	4241	29	,	,	,
13286	4241	30	2	2	CD
13286	4241	31	beaten	beat	VBN
13286	4241	32	eggs	egg	NNS
13286	4241	33	,	,	,
13286	4241	34	and	and	CC
13286	4241	35	breadcrumbs	breadcrumb	NNS
13286	4241	36	to	to	TO
13286	4241	37	make	make	VB
13286	4241	38	stiff	stiff	JJ
13286	4241	39	enough	enough	RB
13286	4241	40	to	to	TO
13286	4241	41	form	form	VB
13286	4241	42	into	into	IN
13286	4241	43	croquettes	croquette	NNS
13286	4241	44	.	.	.
13286	4242	1	Brush	brush	VB
13286	4242	2	over	over	RP
13286	4242	3	with	with	IN
13286	4242	4	beaten	beat	VBN
13286	4242	5	egg	egg	NN
13286	4242	6	,	,	,
13286	4242	7	toss	toss	VBP
13286	4242	8	in	in	IN
13286	4242	9	breadcrumbs	breadcrumb	NNS
13286	4242	10	,	,	,
13286	4242	11	and	and	CC
13286	4242	12	fry	fry	VB
13286	4242	13	golden	golden	NNP
13286	4242	14	brown	brown	NNP
13286	4242	15	in	in	IN
13286	4242	16	hot	hot	JJ
13286	4242	17	Crisco	Crisco	NNP
13286	4242	18	.	.	.
13286	4243	1	Serve	serve	VB
13286	4243	2	hot	hot	JJ
13286	4243	3	with	with	IN
13286	4243	4	tomato	tomato	NN
13286	4243	5	sauce	sauce	NN
13286	4243	6	.	.	.
13286	4244	1	December	December	NNP
13286	4244	2	17	17	CD
13286	4244	3	_	_	NNP
13286	4244	4	Farina	Farina	NNP
13286	4244	5	Soup	Soup	NNP
13286	4244	6	Salmon	Salmon	NNP
13286	4244	7	Loaf	Loaf	NNP
13286	4244	8	Glazed	Glazed	NNP
13286	4244	9	Potatoes	Potatoes	NNPS
13286	4244	10	Stewed	Stewed	NNP
13286	4244	11	Carrots	Carrots	NNP
13286	4244	12	Cabbage	Cabbage	NNP
13286	4244	13	Salad	salad	NN
13286	4244	14	*	*	NFP
13286	4244	15	Pear	Pear	NNP
13286	4244	16	Croquettes	Croquettes	NNPS
13286	4244	17	Coffee	Coffee	NNP
13286	4244	18	_	_	NNP
13286	4244	19	_	_	NNP
13286	4244	20	*	*	NFP
13286	4244	21	Pear	Pear	NNP
13286	4244	22	Croquettes_--6	Croquettes_--6	NNP
13286	4244	23	halves	halve	VBZ
13286	4244	24	canned	can	VBN
13286	4244	25	pears	pear	NNS
13286	4244	26	,	,	,
13286	4244	27	1/2	1/2	CD
13286	4244	28	cup	cup	NN
13286	4244	29	rice	rice	NN
13286	4244	30	,	,	,
13286	4244	31	2	2	CD
13286	4244	32	tablespoons	tablespoon	NNS
13286	4244	33	sugar	sugar	NN
13286	4244	34	,	,	,
13286	4244	35	2	2	CD
13286	4244	36	cups	cup	NNS
13286	4244	37	milk	milk	NN
13286	4244	38	,	,	,
13286	4244	39	1	1	CD
13286	4244	40	lemon	lemon	NN
13286	4244	41	,	,	,
13286	4244	42	1	1	CD
13286	4244	43	egg	egg	NN
13286	4244	44	,	,	,
13286	4244	45	lady	lady	NNP
13286	4244	46	fingers	fingers	NNPS
13286	4244	47	and	and	CC
13286	4244	48	angelica	angelica	NNP
13286	4244	49	.	.	.
13286	4245	1	Put	put	VB
13286	4245	2	milk	milk	NN
13286	4245	3	and	and	CC
13286	4245	4	sugar	sugar	NN
13286	4245	5	in	in	IN
13286	4245	6	saucepan	saucepan	NNP
13286	4245	7	,	,	,
13286	4245	8	bring	bring	VBP
13286	4245	9	to	to	TO
13286	4245	10	boil	boil	VB
13286	4245	11	,	,	,
13286	4245	12	and	and	CC
13286	4245	13	then	then	RB
13286	4245	14	add	add	VB
13286	4245	15	rice	rice	NN
13286	4245	16	and	and	CC
13286	4245	17	grated	grate	VBN
13286	4245	18	rind	rind	NN
13286	4245	19	of	of	IN
13286	4245	20	1	1	CD
13286	4245	21	lemon	lemon	NN
13286	4245	22	.	.	.
13286	4246	1	Stir	stir	VB
13286	4246	2	this	this	DT
13286	4246	3	over	over	IN
13286	4246	4	fire	fire	NN
13286	4246	5	until	until	IN
13286	4246	6	rice	rice	NN
13286	4246	7	is	be	VBZ
13286	4246	8	tender	tender	JJ
13286	4246	9	and	and	CC
13286	4246	10	milk	milk	NN
13286	4246	11	absorbed	absorb	VBN
13286	4246	12	,	,	,
13286	4246	13	then	then	RB
13286	4246	14	turn	turn	VB
13286	4246	15	it	-PRON-	PRP
13286	4246	16	on	on	RP
13286	4246	17	to	to	TO
13286	4246	18	plate	plate	VB
13286	4246	19	,	,	,
13286	4246	20	and	and	CC
13286	4246	21	put	put	VBD
13286	4246	22	aside	aside	RB
13286	4246	23	to	to	IN
13286	4246	24	cool	cool	JJ
13286	4246	25	.	.	.
13286	4247	1	Stand	stand	VB
13286	4247	2	pears	pear	NNS
13286	4247	3	on	on	IN
13286	4247	4	hair	hair	NN
13286	4247	5	sieve	sieve	VBP
13286	4247	6	until	until	IN
13286	4247	7	syrup	syrup	NN
13286	4247	8	has	have	VBZ
13286	4247	9	drained	drain	VBN
13286	4247	10	away	away	RB
13286	4247	11	,	,	,
13286	4247	12	then	then	RB
13286	4247	13	stuff	stuff	NN
13286	4247	14	hollow	hollow	JJ
13286	4247	15	side	side	NN
13286	4247	16	with	with	IN
13286	4247	17	boiled	boil	VBN
13286	4247	18	rice	rice	NN
13286	4247	19	,	,	,
13286	4247	20	shaping	shape	VBG
13286	4247	21	it	-PRON-	PRP
13286	4247	22	to	to	IN
13286	4247	23	a	a	DT
13286	4247	24	dome	dome	NN
13286	4247	25	,	,	,
13286	4247	26	so	so	IN
13286	4247	27	that	that	IN
13286	4247	28	they	-PRON-	PRP
13286	4247	29	look	look	VBP
13286	4247	30	like	like	IN
13286	4247	31	whole	whole	JJ
13286	4247	32	pears	pear	NNS
13286	4247	33	.	.	.
13286	4248	1	Beat	beat	VB
13286	4248	2	egg	egg	NN
13286	4248	3	on	on	IN
13286	4248	4	plate	plate	NN
13286	4248	5	,	,	,
13286	4248	6	crush	crush	NN
13286	4248	7	lady	lady	NN
13286	4248	8	fingers	finger	NNS
13286	4248	9	,	,	,
13286	4248	10	and	and	CC
13286	4248	11	rub	rub	VB
13286	4248	12	them	-PRON-	PRP
13286	4248	13	through	through	IN
13286	4248	14	wire	wire	NN
13286	4248	15	sieve	sieve	NN
13286	4248	16	.	.	.
13286	4249	1	Dip	Dip	NNP
13286	4249	2	stuffed	stuff	VBD
13286	4249	3	pears	pear	NNS
13286	4249	4	in	in	IN
13286	4249	5	egg	egg	NN
13286	4249	6	,	,	,
13286	4249	7	and	and	CC
13286	4249	8	toss	toss	VB
13286	4249	9	in	in	IN
13286	4249	10	lady	lady	NNP
13286	4249	11	finger	finger	NN
13286	4249	12	crumbs	crumb	VBZ
13286	4249	13	.	.	.
13286	4250	1	Have	have	VBP
13286	4250	2	ready	ready	JJ
13286	4250	3	pan	pan	NN
13286	4250	4	of	of	IN
13286	4250	5	hot	hot	JJ
13286	4250	6	Crisco	Crisco	NNP
13286	4250	7	,	,	,
13286	4250	8	fry	fry	NN
13286	4250	9	croquettes	croquette	VBZ
13286	4250	10	in	in	IN
13286	4250	11	it	-PRON-	PRP
13286	4250	12	until	until	IN
13286	4250	13	a	a	DT
13286	4250	14	golden	golden	JJ
13286	4250	15	brown	brown	NN
13286	4250	16	.	.	.
13286	4251	1	Take	take	VB
13286	4251	2	them	-PRON-	PRP
13286	4251	3	up	up	RP
13286	4251	4	,	,	,
13286	4251	5	and	and	CC
13286	4251	6	drain	drain	VB
13286	4251	7	on	on	IN
13286	4251	8	paper	paper	NN
13286	4251	9	.	.	.
13286	4252	1	Insert	insert	JJ
13286	4252	2	small	small	JJ
13286	4252	3	piece	piece	NN
13286	4252	4	of	of	IN
13286	4252	5	angelica	angelica	NNP
13286	4252	6	in	in	IN
13286	4252	7	end	end	NN
13286	4252	8	of	of	IN
13286	4252	9	each	each	DT
13286	4252	10	to	to	TO
13286	4252	11	represent	represent	VB
13286	4252	12	pear	pear	NN
13286	4252	13	-	-	HYPH
13286	4252	14	stalk	stalk	NNP
13286	4252	15	.	.	.
13286	4253	1	Dish	dish	VB
13286	4253	2	up	up	RP
13286	4253	3	and	and	CC
13286	4253	4	serve	serve	VB
13286	4253	5	hot	hot	JJ
13286	4253	6	.	.	.
13286	4254	1	December	December	NNP
13286	4254	2	18	18	CD
13286	4254	3	_	_	NNP
13286	4254	4	Fillets	Fillets	NNPS
13286	4254	5	of	of	IN
13286	4254	6	Flounder	Flounder	NNP
13286	4254	7	Tournedos	Tournedos	NNP
13286	4254	8	of	of	IN
13286	4254	9	Beef	Beef	NNP
13286	4254	10	*	*	NFP
13286	4254	11	Tomato	Tomato	NNP
13286	4254	12	Croquettes	Croquettes	NNPS
13286	4254	13	Celery	Celery	NNP
13286	4254	14	Mayonnaise	Mayonnaise	NNP
13286	4254	15	Orange	Orange	NNP
13286	4254	16	Tartlets	Tartlets	NNPS
13286	4254	17	Coffee	Coffee	NNP
13286	4254	18	_	_	NNP
13286	4254	19	_	_	NNP
13286	4254	20	*	*	NFP
13286	4254	21	Tomato	Tomato	NNP
13286	4254	22	Croquettes_--Cook	croquettes_--cook	NN
13286	4254	23	1	1	CD
13286	4254	24	quart	quart	NN
13286	4254	25	tomatoes	tomato	NNS
13286	4254	26	until	until	IN
13286	4254	27	reduced	reduce	VBN
13286	4254	28	to	to	IN
13286	4254	29	2	2	CD
13286	4254	30	cups	cup	NNS
13286	4254	31	.	.	.
13286	4255	1	Add	add	VB
13286	4255	2	to	to	IN
13286	4255	3	them	-PRON-	PRP
13286	4255	4	2	2	CD
13286	4255	5	cups	cup	NNS
13286	4255	6	crumbs	crumb	VBZ
13286	4255	7	,	,	,
13286	4255	8	3	3	CD
13286	4255	9	tablespoons	tablespoon	NNS
13286	4255	10	melted	melt	VBD
13286	4255	11	Crisco	Crisco	NNP
13286	4255	12	,	,	,
13286	4255	13	1/2	1/2	CD
13286	4255	14	teaspoon	teaspoon	NN
13286	4255	15	salt	salt	NN
13286	4255	16	,	,	,
13286	4255	17	dust	dust	NN
13286	4255	18	sugar	sugar	NN
13286	4255	19	,	,	,
13286	4255	20	1/4	1/4	CD
13286	4255	21	teaspoon	teaspoon	NN
13286	4255	22	pepper	pepper	NN
13286	4255	23	,	,	,
13286	4255	24	pinch	pinch	VB
13286	4255	25	red	red	JJ
13286	4255	26	pepper	pepper	NN
13286	4255	27	,	,	,
13286	4255	28	and	and	CC
13286	4255	29	dust	dust	NN
13286	4255	30	of	of	IN
13286	4255	31	nutmeg	nutmeg	NNP
13286	4255	32	.	.	.
13286	4256	1	Set	Set	VBN
13286	4256	2	away	away	RB
13286	4256	3	to	to	IN
13286	4256	4	cool	cool	JJ
13286	4256	5	.	.	.
13286	4257	1	Shape	shape	VB
13286	4257	2	into	into	IN
13286	4257	3	croquettes	croquette	NNS
13286	4257	4	,	,	,
13286	4257	5	roll	roll	VB
13286	4257	6	in	in	IN
13286	4257	7	flour	flour	NN
13286	4257	8	,	,	,
13286	4257	9	brush	brush	NN
13286	4257	10	over	over	RP
13286	4257	11	with	with	IN
13286	4257	12	beaten	beat	VBN
13286	4257	13	egg	egg	NN
13286	4257	14	,	,	,
13286	4257	15	toss	toss	VBP
13286	4257	16	in	in	IN
13286	4257	17	crumbs	crumb	NNS
13286	4257	18	and	and	CC
13286	4257	19	fry	fry	VB
13286	4257	20	in	in	IN
13286	4257	21	hot	hot	JJ
13286	4257	22	Crisco	Crisco	NNP
13286	4257	23	.	.	.
13286	4258	1	December	December	NNP
13286	4258	2	19	19	CD
13286	4258	3	_	_	NN
13286	4258	4	*	*	NFP
13286	4258	5	Soup	Soup	NNP
13286	4258	6	Bonne	Bonne	NNP
13286	4258	7	Femme	Femme	NNP
13286	4258	8	Broiled	broil	VBD
13286	4258	9	Lamb	Lamb	NNP
13286	4258	10	Steak	Steak	NNP
13286	4258	11	with	with	IN
13286	4258	12	Virginia	Virginia	NNP
13286	4258	13	Ham	Ham	NNP
13286	4258	14	Stuffed	Stuffed	NNP
13286	4258	15	Egg	Egg	NNP
13286	4258	16	Plant	Plant	NNP
13286	4258	17	Frontenac	Frontenac	NNP
13286	4258	18	Salad	Salad	NNP
13286	4258	19	Apple	Apple	NNP
13286	4258	20	Tart	Tart	NNP
13286	4258	21	Coffee	Coffee	NNP
13286	4258	22	_	_	NNP
13286	4258	23	_	_	NNP
13286	4258	24	*	*	NFP
13286	4258	25	Soup	Soup	NNP
13286	4258	26	Bonne	Bonne	NNP
13286	4258	27	Femme_--Wash	femme_--wash	NN
13286	4258	28	,	,	,
13286	4258	29	dry	dry	JJ
13286	4258	30	,	,	,
13286	4258	31	and	and	CC
13286	4258	32	cut	cut	VBD
13286	4258	33	up	up	RP
13286	4258	34	2	2	CD
13286	4258	35	large	large	JJ
13286	4258	36	heads	head	NNS
13286	4258	37	of	of	IN
13286	4258	38	lettuce	lettuce	NN
13286	4258	39	,	,	,
13286	4258	40	1	1	CD
13286	4258	41	pound	pound	NN
13286	4258	42	sorrel	sorrel	NN
13286	4258	43	,	,	,
13286	4258	44	and	and	CC
13286	4258	45	1	1	CD
13286	4258	46	pound	pound	NN
13286	4258	47	spinach	spinach	NN
13286	4258	48	.	.	.
13286	4259	1	Add	Add	NNP
13286	4259	2	3	3	CD
13286	4259	3	pints	pint	VBZ
13286	4259	4	white	white	JJ
13286	4259	5	stock	stock	NN
13286	4259	6	,	,	,
13286	4259	7	and	and	CC
13286	4259	8	simmer	simmer	NN
13286	4259	9	,	,	,
13286	4259	10	with	with	IN
13286	4259	11	1/2	1/2	CD
13286	4259	12	cup	cup	NN
13286	4259	13	Crisco	Crisco	NNP
13286	4259	14	,	,	,
13286	4259	15	2	2	CD
13286	4259	16	carrots	carrot	NNS
13286	4259	17	,	,	,
13286	4259	18	and	and	CC
13286	4259	19	2	2	CD
13286	4259	20	onions	onion	NNS
13286	4259	21	,	,	,
13286	4259	22	for	for	IN
13286	4259	23	1	1	CD
13286	4259	24	hour	hour	NN
13286	4259	25	.	.	.
13286	4260	1	Blend	blend	VB
13286	4260	2	together	together	RB
13286	4260	3	2	2	CD
13286	4260	4	tablespoons	tablespoon	NNS
13286	4260	5	Crisco	Crisco	NNP
13286	4260	6	,	,	,
13286	4260	7	4	4	CD
13286	4260	8	tablespoons	tablespoon	NNS
13286	4260	9	flour	flour	NN
13286	4260	10	,	,	,
13286	4260	11	and	and	CC
13286	4260	12	yolks	yolk	NNS
13286	4260	13	of	of	IN
13286	4260	14	2	2	CD
13286	4260	15	eggs	egg	NNS
13286	4260	16	,	,	,
13286	4260	17	thin	thin	JJ
13286	4260	18	with	with	IN
13286	4260	19	1	1	CD
13286	4260	20	cup	cup	NN
13286	4260	21	of	of	IN
13286	4260	22	boiling	boil	VBG
13286	4260	23	milk	milk	NN
13286	4260	24	,	,	,
13286	4260	25	and	and	CC
13286	4260	26	add	add	VB
13286	4260	27	to	to	IN
13286	4260	28	broth	broth	NN
13286	4260	29	.	.	.
13286	4261	1	Season	season	NN
13286	4261	2	with	with	IN
13286	4261	3	salt	salt	NN
13286	4261	4	and	and	CC
13286	4261	5	pepper	pepper	NN
13286	4261	6	,	,	,
13286	4261	7	press	press	NN
13286	4261	8	through	through	IN
13286	4261	9	sieve	sieve	NN
13286	4261	10	,	,	,
13286	4261	11	and	and	CC
13286	4261	12	serve	serve	VB
13286	4261	13	with	with	IN
13286	4261	14	croutons	crouton	NNS
13286	4261	15	.	.	.
13286	4262	1	December	December	NNP
13286	4262	2	20	20	CD
13286	4262	3	_	_	NNP
13286	4262	4	Lentil	Lentil	NNP
13286	4262	5	Soup	Soup	NNP
13286	4262	6	Roast	Roast	NNP
13286	4262	7	Loin	Loin	NNP
13286	4262	8	of	of	IN
13286	4262	9	Pork	Pork	NNP
13286	4262	10	Apple	Apple	NNP
13286	4262	11	Sauce	sauce	NN
13286	4262	12	Potato	potato	NN
13286	4262	13	Balls	ball	NNS
13286	4262	14	Artichokes	Artichokes	NNPS
13286	4262	15	Celery	Celery	NNP
13286	4262	16	and	and	CC
13286	4262	17	Pineapple	Pineapple	NNP
13286	4262	18	Salad	Salad	NNP
13286	4262	19	*	*	NFP
13286	4262	20	Sultana	Sultana	NNP
13286	4262	21	Pudding	Pudding	NNP
13286	4262	22	Coffee	Coffee	NNP
13286	4262	23	_	_	NNP
13286	4262	24	_	_	NNP
13286	4262	25	*	*	NFP
13286	4262	26	Sultana	Sultana	NNP
13286	4262	27	Pudding_--Line	pudding_--line	JJ
13286	4262	28	shallow	shallow	NN
13286	4262	29	dish	dish	NN
13286	4262	30	with	with	IN
13286	4262	31	plain	plain	JJ
13286	4262	32	pastry	pastry	NN
13286	4262	33	,	,	,
13286	4262	34	put	put	VBN
13286	4262	35	in	in	IN
13286	4262	36	bottom	bottom	JJ
13286	4262	37	layer	layer	NN
13286	4262	38	of	of	IN
13286	4262	39	sultana	sultana	NN
13286	4262	40	raisins	raisin	NNS
13286	4262	41	.	.	.
13286	4263	1	Beat	beat	VB
13286	4263	2	1/2	1/2	CD
13286	4263	3	cup	cup	NN
13286	4263	4	Crisco	Crisco	NNP
13286	4263	5	to	to	IN
13286	4263	6	a	a	DT
13286	4263	7	cream	cream	NN
13286	4263	8	with	with	IN
13286	4263	9	4	4	CD
13286	4263	10	tablespoons	tablespoon	NNS
13286	4263	11	sugar	sugar	NN
13286	4263	12	,	,	,
13286	4263	13	add	add	VB
13286	4263	14	2	2	CD
13286	4263	15	well	well	RB
13286	4263	16	beaten	beat	VBN
13286	4263	17	eggs	egg	NNS
13286	4263	18	,	,	,
13286	4263	19	2	2	CD
13286	4263	20	tablespoons	tablespoon	NNS
13286	4263	21	milk	milk	NN
13286	4263	22	,	,	,
13286	4263	23	1/2	1/2	CD
13286	4263	24	teaspoon	teaspoon	NN
13286	4263	25	lemon	lemon	NN
13286	4263	26	extract	extract	NN
13286	4263	27	,	,	,
13286	4263	28	1/4	1/4	CD
13286	4263	29	teaspoon	teaspoon	NN
13286	4263	30	salt	salt	NN
13286	4263	31	,	,	,
13286	4263	32	and	and	CC
13286	4263	33	1/2	1/2	CD
13286	4263	34	cup	cup	NN
13286	4263	35	flour	flour	NN
13286	4263	36	.	.	.
13286	4264	1	Mix	mix	VB
13286	4264	2	and	and	CC
13286	4264	3	spread	spread	VB
13286	4264	4	on	on	IN
13286	4264	5	top	top	NN
13286	4264	6	of	of	IN
13286	4264	7	raisins	raisin	NNS
13286	4264	8	and	and	CC
13286	4264	9	bake	bake	VBP
13286	4264	10	30	30	CD
13286	4264	11	minutes	minute	NNS
13286	4264	12	in	in	IN
13286	4264	13	moderate	moderate	JJ
13286	4264	14	oven	oven	NN
13286	4264	15	.	.	.
13286	4265	1	Serve	serve	VB
13286	4265	2	cold	cold	NN
13286	4265	3	.	.	.
13286	4266	1	December	December	NNP
13286	4266	2	21	21	CD
13286	4266	3	_	_	NN
13286	4266	4	*	*	NFP
13286	4266	5	Scallops	Scallops	NNPS
13286	4266	6	Broiled	Broiled	NNP
13286	4266	7	Squab	squab	NN
13286	4266	8	Chickens	Chickens	NNPS
13286	4266	9	Braised	Braised	NNP
13286	4266	10	Endive	Endive	NNP
13286	4266	11	Potatoes	Potatoes	NNP
13286	4266	12	Anna	Anna	NNP
13286	4266	13	Chiffonade	Chiffonade	NNP
13286	4266	14	Salad	Salad	NNP
13286	4266	15	Apricot	Apricot	NNP
13286	4266	16	Custard	Custard	NNP
13286	4266	17	Coffee	Coffee	NNP
13286	4266	18	_	_	NNP
13286	4266	19	_	_	NNP
13286	4266	20	*	*	NFP
13286	4266	21	Scallops_--For	scallops_--for	NN
13286	4266	22	1	1	CD
13286	4266	23	pint	pint	NN
13286	4266	24	of	of	IN
13286	4266	25	scallops	scallop	NNS
13286	4266	26	take	take	VBP
13286	4266	27	2	2	CD
13286	4266	28	tablespoons	tablespoon	NNS
13286	4266	29	Crisco	Crisco	NNP
13286	4266	30	.	.	.
13286	4267	1	Melt	Melt	NNP
13286	4267	2	in	in	IN
13286	4267	3	frying	fry	VBG
13286	4267	4	pan	pan	NN
13286	4267	5	,	,	,
13286	4267	6	add	add	VB
13286	4267	7	scallops	scallop	NNS
13286	4267	8	and	and	CC
13286	4267	9	2	2	CD
13286	4267	10	minced	mince	VBN
13286	4267	11	onions	onion	NNS
13286	4267	12	and	and	CC
13286	4267	13	1	1	CD
13286	4267	14	tablespoon	tablespoon	NN
13286	4267	15	flour	flour	NN
13286	4267	16	with	with	IN
13286	4267	17	1	1	CD
13286	4267	18	pint	pint	NN
13286	4267	19	liquor	liquor	NN
13286	4267	20	from	from	IN
13286	4267	21	scallops	scallop	NNS
13286	4267	22	.	.	.
13286	4268	1	Cook	cook	VB
13286	4268	2	thoroughly	thoroughly	RB
13286	4268	3	,	,	,
13286	4268	4	seasoning	seasoning	NN
13286	4268	5	with	with	IN
13286	4268	6	salt	salt	NN
13286	4268	7	and	and	CC
13286	4268	8	bit	bit	NN
13286	4268	9	of	of	IN
13286	4268	10	paprika	paprika	NNS
13286	4268	11	,	,	,
13286	4268	12	then	then	RB
13286	4268	13	add	add	VB
13286	4268	14	1/2	1/2	CD
13286	4268	15	cup	cup	NN
13286	4268	16	breadcrumbs	breadcrumb	NNS
13286	4268	17	and	and	CC
13286	4268	18	yolks	yolk	NNS
13286	4268	19	of	of	IN
13286	4268	20	4	4	CD
13286	4268	21	eggs	egg	NNS
13286	4268	22	.	.	.
13286	4269	1	Fill	fill	VB
13286	4269	2	small	small	JJ
13286	4269	3	shells	shell	NNS
13286	4269	4	with	with	IN
13286	4269	5	mixture	mixture	NN
13286	4269	6	and	and	CC
13286	4269	7	bake	bake	VB
13286	4269	8	in	in	IN
13286	4269	9	quick	quick	JJ
13286	4269	10	oven	oven	NNP
13286	4269	11	,	,	,
13286	4269	12	adding	add	VBG
13286	4269	13	,	,	,
13286	4269	14	if	if	IN
13286	4269	15	liked	like	VBN
13286	4269	16	,	,	,
13286	4269	17	little	little	JJ
13286	4269	18	grated	grated	JJ
13286	4269	19	cheese	cheese	NN
13286	4269	20	.	.	.
13286	4270	1	December	December	NNP
13286	4270	2	22	22	CD
13286	4270	3	_	_	NNP
13286	4270	4	Petite	Petite	NNP
13286	4270	5	Marmite	Marmite	NNP
13286	4270	6	Goulash	Goulash	NNP
13286	4270	7	of	of	IN
13286	4270	8	Veal	Veal	NNP
13286	4270	9	Saute	Saute	NNP
13286	4270	10	Potatoes	Potatoes	NNPS
13286	4270	11	Cauliflower	Cauliflower	NNP
13286	4270	12	Orange	Orange	NNP
13286	4270	13	Salad	Salad	NNP
13286	4270	14	*	*	NFP
13286	4270	15	Cornstarch	Cornstarch	NNP
13286	4270	16	Souffle	Souffle	NNP
13286	4270	17	Coffee	Coffee	NNP
13286	4270	18	_	_	NNP
13286	4270	19	_	_	NNP
13286	4270	20	*	*	NFP
13286	4270	21	Cornstarch	Cornstarch	NNP
13286	4270	22	Souffle_--Bring	Souffle_--Bring	NNP
13286	4270	23	1	1	CD
13286	4270	24	quart	quart	NN
13286	4270	25	milk	milk	NN
13286	4270	26	and	and	CC
13286	4270	27	1	1	CD
13286	4270	28	tablespoon	tablespoon	NN
13286	4270	29	Crisco	Crisco	NNP
13286	4270	30	to	to	IN
13286	4270	31	boiling	boiling	NN
13286	4270	32	point	point	NN
13286	4270	33	;	;	:
13286	4270	34	beat	beat	VB
13286	4270	35	4	4	CD
13286	4270	36	tablespoons	tablespoon	NNS
13286	4270	37	cornstarch	cornstarch	NN
13286	4270	38	with	with	IN
13286	4270	39	1	1	CD
13286	4270	40	cup	cup	NN
13286	4270	41	sugar	sugar	NN
13286	4270	42	,	,	,
13286	4270	43	yolks	yolk	NNS
13286	4270	44	of	of	IN
13286	4270	45	5	5	CD
13286	4270	46	eggs	egg	NNS
13286	4270	47	together	together	RB
13286	4270	48	and	and	CC
13286	4270	49	add	add	VB
13286	4270	50	to	to	IN
13286	4270	51	hot	hot	JJ
13286	4270	52	milk	milk	NN
13286	4270	53	.	.	.
13286	4271	1	Stir	stir	VB
13286	4271	2	and	and	CC
13286	4271	3	cook	cook	VB
13286	4271	4	8	8	CD
13286	4271	5	minutes	minute	NNS
13286	4271	6	then	then	RB
13286	4271	7	add	add	VBP
13286	4271	8	1/4	1/4	CD
13286	4271	9	teaspoon	teaspoon	NN
13286	4271	10	salt	salt	NN
13286	4271	11	and	and	CC
13286	4271	12	1	1	CD
13286	4271	13	teaspoon	teaspoon	NN
13286	4271	14	vanilla	vanilla	NN
13286	4271	15	extract	extract	NN
13286	4271	16	.	.	.
13286	4272	1	Pour	pour	VB
13286	4272	2	into	into	IN
13286	4272	3	Criscoed	Criscoed	NNP
13286	4272	4	fireproof	fireproof	JJ
13286	4272	5	dish	dish	NN
13286	4272	6	.	.	.
13286	4273	1	Beat	beat	VB
13286	4273	2	up	up	RP
13286	4273	3	whites	white	NNS
13286	4273	4	of	of	IN
13286	4273	5	eggs	egg	NNS
13286	4273	6	to	to	TO
13286	4273	7	stiff	stiff	JJ
13286	4273	8	froth	froth	NN
13286	4273	9	,	,	,
13286	4273	10	then	then	RB
13286	4273	11	beat	beat	VBD
13286	4273	12	in	in	IN
13286	4273	13	4	4	CD
13286	4273	14	tablespoons	tablespoon	NNS
13286	4273	15	sugar	sugar	NN
13286	4273	16	,	,	,
13286	4273	17	pour	pour	VBP
13286	4273	18	over	over	IN
13286	4273	19	top	top	NN
13286	4273	20	of	of	IN
13286	4273	21	pudding	pudding	NN
13286	4273	22	and	and	CC
13286	4273	23	brown	brown	NN
13286	4273	24	lightly	lightly	RB
13286	4273	25	in	in	IN
13286	4273	26	oven	oven	NNP
13286	4273	27	.	.	.
13286	4274	1	December	December	NNP
13286	4274	2	23	23	CD
13286	4274	3	_	_	NN
13286	4274	4	*	*	NFP
13286	4274	5	Baked	Baked	NNP
13286	4274	6	Tripe	tripe	NN
13286	4274	7	Mashed	Mashed	NNP
13286	4274	8	Potatoes	Potatoes	NNPS
13286	4274	9	Stuffed	Stuffed	NNP
13286	4274	10	Onions	Onions	NNPS
13286	4274	11	Baked	Baked	NNP
13286	4274	12	Bean	Bean	NNP
13286	4274	13	Salad	Salad	NNP
13286	4274	14	Cheese	Cheese	NNP
13286	4274	15	Balls	Balls	NNPS
13286	4274	16	Stewed	stew	VBD
13286	4274	17	Figs	Figs	NNP
13286	4274	18	Whipped	whip	VBD
13286	4274	19	Cream	Cream	NNP
13286	4274	20	Coffee	Coffee	NNP
13286	4274	21	_	_	NNP
13286	4274	22	_	_	NNP
13286	4274	23	*	*	NFP
13286	4274	24	Baked	Baked	NNP
13286	4274	25	Tripe_--Cut	Tripe_--Cut	NNP
13286	4274	26	tripe	tripe	NN
13286	4274	27	into	into	IN
13286	4274	28	good	good	JJ
13286	4274	29	-	-	HYPH
13286	4274	30	sized	sized	JJ
13286	4274	31	pieces	piece	NNS
13286	4274	32	and	and	CC
13286	4274	33	spread	spread	VBD
13286	4274	34	over	over	IN
13286	4274	35	them	-PRON-	PRP
13286	4274	36	the	the	DT
13286	4274	37	following	follow	VBG
13286	4274	38	stuffing	stuffing	NN
13286	4274	39	:	:	:
13286	4274	40	Mix	mix	VB
13286	4274	41	together	together	RB
13286	4274	42	4	4	CD
13286	4274	43	tablespoons	tablespoon	NNS
13286	4274	44	crumbs	crumb	NNS
13286	4274	45	,	,	,
13286	4274	46	3	3	CD
13286	4274	47	tablespoons	tablespoon	NNS
13286	4274	48	Crisco	Crisco	NNP
13286	4274	49	,	,	,
13286	4274	50	1/2	1/2	CD
13286	4274	51	teaspoon	teaspoon	NN
13286	4274	52	salt	salt	NN
13286	4274	53	,	,	,
13286	4274	54	dust	dust	NN
13286	4274	55	powdered	powder	VBN
13286	4274	56	mace	mace	NN
13286	4274	57	,	,	,
13286	4274	58	1	1	CD
13286	4274	59	tablespoon	tablespoon	NN
13286	4274	60	chopped	chop	VBD
13286	4274	61	cooked	cook	VBN
13286	4274	62	ham	ham	NNP
13286	4274	63	,	,	,
13286	4274	64	1	1	CD
13286	4274	65	chopped	chop	VBN
13286	4274	66	onion	onion	NN
13286	4274	67	,	,	,
13286	4274	68	1	1	CD
13286	4274	69	tablespoon	tablespoon	NN
13286	4274	70	chopped	chop	VBD
13286	4274	71	parsley	parsley	NNP
13286	4274	72	,	,	,
13286	4274	73	1/4	1/4	CD
13286	4274	74	teaspoon	teaspoon	NN
13286	4274	75	pepper	pepper	NN
13286	4274	76	,	,	,
13286	4274	77	dust	dust	NN
13286	4274	78	paprika	paprika	NNS
13286	4274	79	,	,	,
13286	4274	80	and	and	CC
13286	4274	81	1	1	CD
13286	4274	82	well	well	RB
13286	4274	83	beaten	beat	VBN
13286	4274	84	egg	egg	NN
13286	4274	85	.	.	.
13286	4275	1	Roll	roll	VB
13286	4275	2	them	-PRON-	PRP
13286	4275	3	up	up	RP
13286	4275	4	and	and	CC
13286	4275	5	fasten	fasten	VB
13286	4275	6	with	with	IN
13286	4275	7	wooden	wooden	JJ
13286	4275	8	toothpicks	toothpick	NNS
13286	4275	9	.	.	.
13286	4276	1	Dredge	dredge	NN
13286	4276	2	with	with	IN
13286	4276	3	flour	flour	NN
13286	4276	4	and	and	CC
13286	4276	5	spread	spread	VBD
13286	4276	6	on	on	IN
13286	4276	7	each	each	DT
13286	4276	8	1	1	CD
13286	4276	9	tablespoon	tablespoon	NN
13286	4276	10	Crisco	Crisco	NNP
13286	4276	11	.	.	.
13286	4277	1	Bake	bake	VB
13286	4277	2	in	in	IN
13286	4277	3	hot	hot	JJ
13286	4277	4	oven	oven	JJ
13286	4277	5	30	30	CD
13286	4277	6	minutes	minute	NNS
13286	4277	7	,	,	,
13286	4277	8	basting	baste	VBG
13286	4277	9	frequently	frequently	RB
13286	4277	10	with	with	IN
13286	4277	11	melted	melt	VBN
13286	4277	12	Crisco	Crisco	NNP
13286	4277	13	and	and	CC
13286	4277	14	hot	hot	JJ
13286	4277	15	water	water	NN
13286	4277	16	.	.	.
13286	4278	1	Garnish	garnish	VB
13286	4278	2	with	with	IN
13286	4278	3	lemon	lemon	NN
13286	4278	4	slices	slice	NNS
13286	4278	5	and	and	CC
13286	4278	6	pass	pass	VB
13286	4278	7	melted	melted	JJ
13286	4278	8	butter	butter	NN
13286	4278	9	.	.	.
13286	4279	1	Vegetarian	Vegetarian	NNP
13286	4279	2	December	December	NNP
13286	4279	3	24	24	CD
13286	4279	4	_	_	IN
13286	4279	5	Cream	Cream	NNP
13286	4279	6	of	of	IN
13286	4279	7	Tomato	Tomato	NNP
13286	4279	8	Soup	Soup	NNP
13286	4279	9	Cheese	Cheese	NNP
13286	4279	10	Souffle	Souffle	NNP
13286	4279	11	Graham	Graham	NNP
13286	4279	12	Rolls	roll	VBZ
13286	4279	13	Lettuce	lettuce	NN
13286	4279	14	French	French	NNP
13286	4279	15	Dressing	Dressing	NNP
13286	4279	16	*	*	NFP
13286	4279	17	Eve	Eve	NNP
13286	4279	18	's	's	POS
13286	4279	19	Pudding	Pudding	NNP
13286	4279	20	Springerlie	Springerlie	NNP
13286	4279	21	Coffee	Coffee	NNP
13286	4279	22	_	_	NNP
13286	4279	23	_	_	NNP
13286	4279	24	*	*	NFP
13286	4279	25	Eve	Eve	NNP
13286	4279	26	's	's	POS
13286	4279	27	Pudding_--Mix	Pudding_--Mix	NNP
13286	4279	28	together	together	RB
13286	4279	29	in	in	IN
13286	4279	30	a	a	DT
13286	4279	31	basin	basin	NN
13286	4279	32	,	,	,
13286	4279	33	1	1	CD
13286	4279	34	cup	cup	NN
13286	4279	35	seeded	seeded	JJ
13286	4279	36	raisins	raisin	NNS
13286	4279	37	,	,	,
13286	4279	38	3	3	CD
13286	4279	39	tablespoons	tablespoon	NNS
13286	4279	40	Crisco	Crisco	NNP
13286	4279	41	,	,	,
13286	4279	42	1/2	1/2	CD
13286	4279	43	teaspoon	teaspoon	NN
13286	4279	44	salt	salt	NN
13286	4279	45	,	,	,
13286	4279	46	2	2	CD
13286	4279	47	cups	cup	NNS
13286	4279	48	crumbs	crumb	VBZ
13286	4279	49	,	,	,
13286	4279	50	1	1	CD
13286	4279	51	cup	cup	NN
13286	4279	52	currants	currant	NNS
13286	4279	53	,	,	,
13286	4279	54	8	8	CD
13286	4279	55	chopped	chop	VBN
13286	4279	56	apples	apple	NNS
13286	4279	57	,	,	,
13286	4279	58	1	1	CD
13286	4279	59	teaspoon	teaspoon	NN
13286	4279	60	each	each	DT
13286	4279	61	,	,	,
13286	4279	62	cinnamon	cinnamon	NN
13286	4279	63	,	,	,
13286	4279	64	cloves	clove	NNS
13286	4279	65	,	,	,
13286	4279	66	and	and	CC
13286	4279	67	nutmeg	nutmeg	NNP
13286	4279	68	,	,	,
13286	4279	69	1/4	1/4	CD
13286	4279	70	cup	cup	NN
13286	4279	71	milk	milk	NN
13286	4279	72	,	,	,
13286	4279	73	and	and	CC
13286	4279	74	4	4	CD
13286	4279	75	well	well	RB
13286	4279	76	beaten	beat	VBN
13286	4279	77	eggs	egg	NNS
13286	4279	78	.	.	.
13286	4280	1	Pour	pour	VB
13286	4280	2	into	into	IN
13286	4280	3	Criscoed	Criscoed	NNP
13286	4280	4	mold	mold	NN
13286	4280	5	,	,	,
13286	4280	6	cover	cover	VB
13286	4280	7	with	with	IN
13286	4280	8	greased	greased	JJ
13286	4280	9	paper	paper	NN
13286	4280	10	and	and	CC
13286	4280	11	steam	steam	NN
13286	4280	12	2	2	CD
13286	4280	13	hours	hour	NNS
13286	4280	14	.	.	.
13286	4281	1	Serve	serve	VB
13286	4281	2	with	with	IN
13286	4281	3	hot	hot	JJ
13286	4281	4	milk	milk	NN
13286	4281	5	.	.	.
13286	4282	1	Christmas	Christmas	NNP
13286	4282	2	Dinner	Dinner	NNP
13286	4282	3	December	December	NNP
13286	4282	4	25	25	CD
13286	4282	5	_	_	NNP
13286	4282	6	Oysters	Oysters	NNP
13286	4282	7	Mangoes	Mangoes	NNP
13286	4282	8	Celery	Celery	NNP
13286	4282	9	Stuffed	Stuffed	NNP
13286	4282	10	Olives	Olives	NNPS
13286	4282	11	Tomato	Tomato	NNP
13286	4282	12	Soup	Soup	NNP
13286	4282	13	Roast	Roast	NNP
13286	4282	14	Turkey	Turkey	NNP
13286	4282	15	Cranberry	Cranberry	NNP
13286	4282	16	Jelly	Jelly	NNP
13286	4282	17	Roast	Roast	NNP
13286	4282	18	Sweet	Sweet	NNP
13286	4282	19	Potatoes	potato	NNS
13286	4282	20	Mashed	mash	VBD
13286	4282	21	Turnips	Turnips	NNP
13286	4282	22	Brussels	Brussels	NNP
13286	4282	23	Sprouts	Sprouts	NNP
13286	4282	24	Orange	Orange	NNP
13286	4282	25	and	and	CC
13286	4282	26	Celery	Celery	NNP
13286	4282	27	Salad	Salad	NNP
13286	4282	28	Vanilla	Vanilla	NNP
13286	4282	29	Blanc	Blanc	NNP
13286	4282	30	-	-	HYPH
13286	4282	31	mange	mange	NNP
13286	4282	32	*	*	NFP
13286	4282	33	English	English	NNP
13286	4282	34	Plum	Plum	NNP
13286	4282	35	Pudding	Pudding	NNP
13286	4282	36	Fruit	Fruit	NNP
13286	4282	37	Coffee	Coffee	NNP
13286	4282	38	_	_	NNP
13286	4282	39	_	_	NNP
13286	4282	40	*	*	NFP
13286	4282	41	English	English	NNP
13286	4282	42	Plum	Plum	NNP
13286	4282	43	Pudding_--1	Pudding_--1	VBZ
13286	4282	44	cupful	cupful	JJ
13286	4282	45	breadcrumbs	breadcrumb	NNS
13286	4282	46	,	,	,
13286	4282	47	1	1	CD
13286	4282	48	cupful	cupful	JJ
13286	4282	49	flour	flour	NN
13286	4282	50	,	,	,
13286	4282	51	1	1	CD
13286	4282	52	cupful	cupful	JJ
13286	4282	53	brown	brown	JJ
13286	4282	54	sugar	sugar	NN
13286	4282	55	,	,	,
13286	4282	56	1/2	1/2	CD
13286	4282	57	cupful	cupful	JJ
13286	4282	58	Crisco	Crisco	NNP
13286	4282	59	,	,	,
13286	4282	60	1	1	CD
13286	4282	61	teaspoonful	teaspoonful	JJ
13286	4282	62	salt	salt	NN
13286	4282	63	,	,	,
13286	4282	64	2	2	CD
13286	4282	65	teaspoonfuls	teaspoonful	NNS
13286	4282	66	baking	baking	NN
13286	4282	67	powder	powder	NN
13286	4282	68	,	,	,
13286	4282	69	1	1	CD
13286	4282	70	teaspoonful	teaspoonful	JJ
13286	4282	71	mixed	mixed	JJ
13286	4282	72	spices	spice	NNS
13286	4282	73	,	,	,
13286	4282	74	3	3	CD
13286	4282	75	eggs	egg	NNS
13286	4282	76	,	,	,
13286	4282	77	1	1	CD
13286	4282	78	cupful	cupful	JJ
13286	4282	79	milk	milk	NN
13286	4282	80	,	,	,
13286	4282	81	1/2	1/2	CD
13286	4282	82	cupful	cupful	JJ
13286	4282	83	seeded	seeded	JJ
13286	4282	84	raisins	raisin	NNS
13286	4282	85	,	,	,
13286	4282	86	1/2	1/2	CD
13286	4282	87	cupful	cupful	JJ
13286	4282	88	chopped	chop	VBN
13286	4282	89	candied	candy	VBN
13286	4282	90	citron	citron	NN
13286	4282	91	peel	peel	NN
13286	4282	92	,	,	,
13286	4282	93	1	1	CD
13286	4282	94	cupful	cupful	JJ
13286	4282	95	currants	currant	NNS
13286	4282	96	,	,	,
13286	4282	97	1/2	1/2	CD
13286	4282	98	cupful	cupful	JJ
13286	4282	99	chopped	chop	VBN
13286	4282	100	preserved	preserve	VBN
13286	4282	101	ginger	ginger	NN
13286	4282	102	,	,	,
13286	4282	103	1/4	1/4	CD
13286	4282	104	cupful	cupful	JJ
13286	4282	105	brandy	brandy	NN
13286	4282	106	,	,	,
13286	4282	107	1/2	1/2	CD
13286	4282	108	cupful	cupful	JJ
13286	4282	109	chopped	chop	VBN
13286	4282	110	English	english	JJ
13286	4282	111	walnut	walnut	NNP
13286	4282	112	meats	meat	NNS
13286	4282	113	.	.	.
13286	4283	1	Mix	mix	VB
13286	4283	2	flour	flour	NN
13286	4283	3	with	with	IN
13286	4283	4	breadcrumbs	breadcrumb	NNS
13286	4283	5	,	,	,
13286	4283	6	add	add	VB
13286	4283	7	Crisco	Crisco	NNP
13286	4283	8	,	,	,
13286	4283	9	sugar	sugar	NN
13286	4283	10	,	,	,
13286	4283	11	salt	salt	NN
13286	4283	12	,	,	,
13286	4283	13	baking	baking	NN
13286	4283	14	powder	powder	NN
13286	4283	15	,	,	,
13286	4283	16	spices	spice	NNS
13286	4283	17	,	,	,
13286	4283	18	nuts	nut	NNS
13286	4283	19	,	,	,
13286	4283	20	fruit	fruit	NN
13286	4283	21	,	,	,
13286	4283	22	milk	milk	NN
13286	4283	23	,	,	,
13286	4283	24	eggs	egg	NNS
13286	4283	25	well	well	RB
13286	4283	26	beaten	beat	VBN
13286	4283	27	,	,	,
13286	4283	28	and	and	CC
13286	4283	29	brandy	brandy	NN
13286	4283	30	.	.	.
13286	4284	1	Pour	pour	VB
13286	4284	2	into	into	IN
13286	4284	3	Criscoed	Criscoed	NNP
13286	4284	4	mold	mold	NN
13286	4284	5	,	,	,
13286	4284	6	cover	cover	VB
13286	4284	7	with	with	IN
13286	4284	8	greased	greased	JJ
13286	4284	9	paper	paper	NN
13286	4284	10	and	and	CC
13286	4284	11	steam	steam	NN
13286	4284	12	steadily	steadily	RB
13286	4284	13	for	for	IN
13286	4284	14	four	four	CD
13286	4284	15	hours	hour	NNS
13286	4284	16	.	.	.
13286	4285	1	Turn	turn	VB
13286	4285	2	out	out	RP
13286	4285	3	and	and	CC
13286	4285	4	serve	serve	VB
13286	4285	5	with	with	IN
13286	4285	6	liquid	liquid	NN
13286	4285	7	or	or	CC
13286	4285	8	hard	hard	JJ
13286	4285	9	sauce	sauce	NN
13286	4285	10	.	.	.
13286	4286	1	The	the	DT
13286	4286	2	brandy	brandy	NN
13286	4286	3	may	may	MD
13286	4286	4	be	be	VB
13286	4286	5	omitted	omit	VBN
13286	4286	6	.	.	.
13286	4287	1	December	December	NNP
13286	4287	2	26	26	CD
13286	4287	3	_	_	NNP
13286	4287	4	Stuffed	Stuffed	NNP
13286	4287	5	Veal	Veal	NNP
13286	4287	6	Heart	Heart	NNP
13286	4287	7	Tomato	Tomato	NNP
13286	4287	8	Sauce	sauce	NN
13286	4287	9	Baked	bake	VBD
13286	4287	10	Sweet	Sweet	NNP
13286	4287	11	Potatoes	potato	NNS
13286	4287	12	Mashed	mash	VBD
13286	4287	13	Turnips	Turnips	NNP
13286	4287	14	Lettuce	Lettuce	NNP
13286	4287	15	,	,	,
13286	4287	16	Apple	Apple	NNP
13286	4287	17	and	and	CC
13286	4287	18	Date	Date	NNP
13286	4287	19	Salad	Salad	NNP
13286	4287	20	Cream	Cream	NNP
13286	4287	21	Cheese	Cheese	NNP
13286	4287	22	on	on	IN
13286	4287	23	Toasted	Toasted	NNP
13286	4287	24	Crackers	Crackers	NNPS
13286	4287	25	*	*	NFP
13286	4287	26	Baked	Baked	NNP
13286	4287	27	Apples	Apples	NNPS
13286	4287	28	with	with	IN
13286	4287	29	Custard	Custard	NNP
13286	4287	30	Coffee	Coffee	NNP
13286	4287	31	_	_	NNP
13286	4287	32	_	_	NNP
13286	4287	33	*	*	NFP
13286	4287	34	Baked	Baked	NNP
13286	4287	35	Apples_--Core	apples_--core	RBR
13286	4287	36	and	and	CC
13286	4287	37	peel	peel	VBP
13286	4287	38	8	8	CD
13286	4287	39	apples	apple	NNS
13286	4287	40	;	;	:
13286	4287	41	fill	fill	VB
13286	4287	42	centers	center	NNS
13286	4287	43	with	with	IN
13286	4287	44	1/4	1/4	CD
13286	4287	45	cup	cup	NN
13286	4287	46	Crisco	Crisco	NNP
13286	4287	47	creamed	cream	VBD
13286	4287	48	with	with	IN
13286	4287	49	1/2	1/2	CD
13286	4287	50	cup	cup	NN
13286	4287	51	brown	brown	JJ
13286	4287	52	sugar	sugar	NN
13286	4287	53	,	,	,
13286	4287	54	add	add	VB
13286	4287	55	4	4	CD
13286	4287	56	tablespoons	tablespoon	NNS
13286	4287	57	chopped	chop	VBN
13286	4287	58	citron	citron	NN
13286	4287	59	peel	peel	NN
13286	4287	60	,	,	,
13286	4287	61	and	and	CC
13286	4287	62	1	1	CD
13286	4287	63	tablespoon	tablespoon	NN
13286	4287	64	lemon	lemon	NN
13286	4287	65	juice	juice	NN
13286	4287	66	mixed	mix	VBN
13286	4287	67	together	together	RB
13286	4287	68	.	.	.
13286	4288	1	Mix	mix	VB
13286	4288	2	2	2	CD
13286	4288	3	tablespoons	tablespoon	NNS
13286	4288	4	sugar	sugar	NN
13286	4288	5	with	with	IN
13286	4288	6	1/2	1/2	CD
13286	4288	7	cup	cup	NN
13286	4288	8	water	water	NN
13286	4288	9	and	and	CC
13286	4288	10	brush	brush	NN
13286	4288	11	over	over	IN
13286	4288	12	apples	apple	NNS
13286	4288	13	;	;	:
13286	4288	14	sprinkle	sprinkle	VB
13286	4288	15	with	with	IN
13286	4288	16	crumbs	crumb	NNS
13286	4288	17	browned	brown	VBN
13286	4288	18	in	in	IN
13286	4288	19	hot	hot	JJ
13286	4288	20	Crisco	Crisco	NNP
13286	4288	21	;	;	:
13286	4288	22	bake	bake	NN
13286	4288	23	for	for	IN
13286	4288	24	20	20	CD
13286	4288	25	minutes	minute	NNS
13286	4288	26	in	in	IN
13286	4288	27	moderate	moderate	JJ
13286	4288	28	oven	oven	NN
13286	4288	29	.	.	.
13286	4289	1	Serve	serve	VB
13286	4289	2	cold	cold	JJ
13286	4289	3	with	with	IN
13286	4289	4	custard	custard	NN
13286	4289	5	.	.	.
13286	4290	1	December	December	NNP
13286	4290	2	27	27	CD
13286	4290	3	_	_	NN
13286	4290	4	*	*	NFP
13286	4290	5	Terrapin	Terrapin	NNP
13286	4290	6	,	,	,
13286	4290	7	a	a	DT
13286	4290	8	la	la	FW
13286	4290	9	Maryland	Maryland	NNP
13286	4290	10	Saratoga	Saratoga	NNP
13286	4290	11	Chips	Chips	NNPS
13286	4290	12	Roasted	roast	VBD
13286	4290	13	Capon	Capon	NNP
13286	4290	14	Oyster	oyster	NN
13286	4290	15	Sauce	sauce	NN
13286	4290	16	Sweet	Sweet	NNP
13286	4290	17	Potatoes	potato	NNS
13286	4290	18	Stewed	stew	VBD
13286	4290	19	Celery	Celery	NNP
13286	4290	20	Apple	apple	NN
13286	4290	21	and	and	CC
13286	4290	22	Cabbage	Cabbage	NNP
13286	4290	23	Salad	Salad	NNP
13286	4290	24	Hamburg	Hamburg	NNP
13286	4290	25	Cream	Cream	NNP
13286	4290	26	Coffee	Coffee	NNP
13286	4290	27	_	_	NNP
13286	4290	28	_	_	NNP
13286	4290	29	*	*	NFP
13286	4290	30	Terrapin	Terrapin	NNP
13286	4290	31	,	,	,
13286	4290	32	a	a	DT
13286	4290	33	la	la	FW
13286	4290	34	Maryland_--Put	Maryland_--Put	NNP
13286	4290	35	terrapin	terrapin	NN
13286	4290	36	in	in	IN
13286	4290	37	kettle	kettle	NN
13286	4290	38	,	,	,
13286	4290	39	cover	cover	VB
13286	4290	40	with	with	IN
13286	4290	41	boiling	boil	VBG
13286	4290	42	salted	salt	VBN
13286	4290	43	water	water	NN
13286	4290	44	,	,	,
13286	4290	45	add	add	VB
13286	4290	46	2	2	CD
13286	4290	47	slices	slice	NNS
13286	4290	48	each	each	DT
13286	4290	49	carrot	carrot	NN
13286	4290	50	and	and	CC
13286	4290	51	onion	onion	NN
13286	4290	52	,	,	,
13286	4290	53	and	and	CC
13286	4290	54	1	1	CD
13286	4290	55	stalk	stalk	NN
13286	4290	56	celery	celery	NN
13286	4290	57	.	.	.
13286	4291	1	Cook	cook	VB
13286	4291	2	till	till	IN
13286	4291	3	meat	meat	NN
13286	4291	4	is	be	VBZ
13286	4291	5	tender	tender	JJ
13286	4291	6	.	.	.
13286	4292	1	Remove	remove	VB
13286	4292	2	from	from	IN
13286	4292	3	water	water	NN
13286	4292	4	,	,	,
13286	4292	5	cool	cool	UH
13286	4292	6	,	,	,
13286	4292	7	draw	draw	VBP
13286	4292	8	out	out	RP
13286	4292	9	nails	nail	NNS
13286	4292	10	from	from	IN
13286	4292	11	feet	foot	NNS
13286	4292	12	,	,	,
13286	4292	13	cut	cut	VBN
13286	4292	14	under	under	IN
13286	4292	15	shell	shell	NNP
13286	4292	16	close	close	RB
13286	4292	17	to	to	IN
13286	4292	18	upper	upper	JJ
13286	4292	19	shell	shell	NN
13286	4292	20	and	and	CC
13286	4292	21	remove	remove	VB
13286	4292	22	.	.	.
13286	4293	1	Empty	empty	JJ
13286	4293	2	upper	upper	JJ
13286	4293	3	shell	shell	NN
13286	4293	4	,	,	,
13286	4293	5	remove	remove	VB
13286	4293	6	and	and	CC
13286	4293	7	discard	discard	VB
13286	4293	8	gall	gall	NN
13286	4293	9	bladder	bladder	NN
13286	4293	10	,	,	,
13286	4293	11	sand	sand	NN
13286	4293	12	bags	bag	NNS
13286	4293	13	and	and	CC
13286	4293	14	thick	thick	JJ
13286	4293	15	intestines	intestine	NNS
13286	4293	16	.	.	.
13286	4294	1	Liver	Liver	NNP
13286	4294	2	,	,	,
13286	4294	3	small	small	JJ
13286	4294	4	intestines	intestine	NNS
13286	4294	5	are	be	VBP
13286	4294	6	used	use	VBN
13286	4294	7	with	with	IN
13286	4294	8	meat	meat	NN
13286	4294	9	.	.	.
13286	4295	1	Add	add	VB
13286	4295	2	terrapin	terrapin	NN
13286	4295	3	meat	meat	NN
13286	4295	4	to	to	IN
13286	4295	5	3/4	3/4	CD
13286	4295	6	cup	cup	NNP
13286	4295	7	white	white	JJ
13286	4295	8	stock	stock	NN
13286	4295	9	,	,	,
13286	4295	10	2	2	CD
13286	4295	11	tablespoons	tablespoon	NNS
13286	4295	12	wine	wine	NN
13286	4295	13	;	;	:
13286	4295	14	cook	cook	VB
13286	4295	15	slowly	slowly	RB
13286	4295	16	until	until	IN
13286	4295	17	liquor	liquor	NN
13286	4295	18	is	be	VBZ
13286	4295	19	reduced	reduce	VBN
13286	4295	20	half	half	NN
13286	4295	21	.	.	.
13286	4296	1	Add	add	VB
13286	4296	2	liver	liver	NN
13286	4296	3	separated	separate	VBD
13286	4296	4	in	in	IN
13286	4296	5	pieces	piece	NNS
13286	4296	6	,	,	,
13286	4296	7	2	2	CD
13286	4296	8	yolks	yolk	NNS
13286	4296	9	of	of	IN
13286	4296	10	eggs	egg	NNS
13286	4296	11	,	,	,
13286	4296	12	1	1	CD
13286	4296	13	tablespoon	tablespoon	NN
13286	4296	14	Crisco	Crisco	NNP
13286	4296	15	,	,	,
13286	4296	16	salt	salt	NN
13286	4296	17	,	,	,
13286	4296	18	pepper	pepper	NN
13286	4296	19	,	,	,
13286	4296	20	and	and	CC
13286	4296	21	red	red	JJ
13286	4296	22	pepper	pepper	NN
13286	4296	23	to	to	IN
13286	4296	24	taste	taste	NN
13286	4296	25	,	,	,
13286	4296	26	1	1	CD
13286	4296	27	tablespoon	tablespoon	NN
13286	4296	28	flour	flour	NN
13286	4296	29	mixed	mix	VBN
13286	4296	30	with	with	IN
13286	4296	31	1/2	1/2	CD
13286	4296	32	cup	cup	NN
13286	4296	33	cream	cream	NN
13286	4296	34	,	,	,
13286	4296	35	and	and	CC
13286	4296	36	1	1	CD
13286	4296	37	teaspoon	teaspoon	NN
13286	4296	38	lemon	lemon	NN
13286	4296	39	juice	juice	NN
13286	4296	40	.	.	.
13286	4297	1	Make	make	VB
13286	4297	2	hot	hot	JJ
13286	4297	3	and	and	CC
13286	4297	4	just	just	RB
13286	4297	5	before	before	IN
13286	4297	6	serving	serve	VBG
13286	4297	7	add	add	NN
13286	4297	8	1	1	CD
13286	4297	9	tablespoon	tablespoon	NN
13286	4297	10	sherry	sherry	NN
13286	4297	11	wine	wine	NN
13286	4297	12	.	.	.
13286	4298	1	Turn	turn	VB
13286	4298	2	into	into	IN
13286	4298	3	hot	hot	JJ
13286	4298	4	dish	dish	NN
13286	4298	5	and	and	CC
13286	4298	6	garnish	garnish	VB
13286	4298	7	with	with	IN
13286	4298	8	toast	toast	NN
13286	4298	9	points	point	NNS
13286	4298	10	.	.	.
13286	4299	1	December	December	NNP
13286	4299	2	28	28	CD
13286	4299	3	_	_	NN
13286	4299	4	*	*	NFP
13286	4299	5	Belgian	Belgian	NNP
13286	4299	6	Hare	Hare	NNP
13286	4299	7	,	,	,
13286	4299	8	en	en	IN
13286	4299	9	Casserole	Casserole	NNP
13286	4299	10	Scalloped	Scalloped	NNP
13286	4299	11	Potatoes	Potatoes	NNP
13286	4299	12	Braised	Braised	NNP
13286	4299	13	Celery	Celery	NNP
13286	4299	14	Pineapple	Pineapple	NNP
13286	4299	15	and	and	CC
13286	4299	16	Celery	Celery	NNP
13286	4299	17	Salad	Salad	NNP
13286	4299	18	Lemon	Lemon	NNP
13286	4299	19	Pudding	Pudding	NNP
13286	4299	20	Caramel	Caramel	NNP
13286	4299	21	Sauce	Sauce	NNP
13286	4299	22	Coffee	Coffee	NNP
13286	4299	23	_	_	NNP
13286	4299	24	_	_	NNP
13286	4299	25	*	*	NFP
13286	4299	26	Belgian	Belgian	NNP
13286	4299	27	Hare	Hare	NNP
13286	4299	28	,	,	,
13286	4299	29	en	en	IN
13286	4299	30	Casserole_--Separate	Casserole_--Separate	NNP
13286	4299	31	hare	hare	VBP
13286	4299	32	into	into	IN
13286	4299	33	joints	joint	NNS
13286	4299	34	;	;	:
13286	4299	35	season	season	NN
13286	4299	36	with	with	IN
13286	4299	37	salt	salt	NN
13286	4299	38	,	,	,
13286	4299	39	paprika	paprika	NNP
13286	4299	40	and	and	CC
13286	4299	41	red	red	JJ
13286	4299	42	pepper	pepper	NN
13286	4299	43	,	,	,
13286	4299	44	and	and	CC
13286	4299	45	saute	saute	VB
13286	4299	46	in	in	IN
13286	4299	47	1/4	1/4	CD
13286	4299	48	cup	cup	NN
13286	4299	49	Crisco	Crisco	NNP
13286	4299	50	with	with	IN
13286	4299	51	2	2	CD
13286	4299	52	slices	slice	NNS
13286	4299	53	of	of	IN
13286	4299	54	bacon	bacon	NN
13286	4299	55	cut	cut	VBN
13286	4299	56	in	in	IN
13286	4299	57	dice	dice	NN
13286	4299	58	to	to	IN
13286	4299	59	golden	golden	NNP
13286	4299	60	brown	brown	NNP
13286	4299	61	.	.	.
13286	4300	1	Put	put	VB
13286	4300	2	hare	hare	NNP
13286	4300	3	in	in	IN
13286	4300	4	casserole	casserole	NN
13286	4300	5	with	with	IN
13286	4300	6	1	1	CD
13286	4300	7	cup	cup	NN
13286	4300	8	hot	hot	JJ
13286	4300	9	water	water	NN
13286	4300	10	and	and	CC
13286	4300	11	put	put	VBN
13286	4300	12	on	on	RP
13286	4300	13	cover	cover	NN
13286	4300	14	.	.	.
13286	4301	1	Bake	bake	VB
13286	4301	2	30	30	CD
13286	4301	3	minutes	minute	NNS
13286	4301	4	,	,	,
13286	4301	5	then	then	RB
13286	4301	6	add	add	VB
13286	4301	7	2	2	CD
13286	4301	8	tablespoons	tablespoon	NNS
13286	4301	9	Crisco	Crisco	NNP
13286	4301	10	rubbed	rub	VBD
13286	4301	11	into	into	IN
13286	4301	12	2	2	CD
13286	4301	13	tablespoons	tablespoon	NNS
13286	4301	14	flour	flour	NN
13286	4301	15	,	,	,
13286	4301	16	1	1	CD
13286	4301	17	cup	cup	NN
13286	4301	18	water	water	NN
13286	4301	19	,	,	,
13286	4301	20	seasoning	seasoning	NN
13286	4301	21	to	to	IN
13286	4301	22	taste	taste	NN
13286	4301	23	,	,	,
13286	4301	24	and	and	CC
13286	4301	25	1	1	CD
13286	4301	26	tablespoon	tablespoon	NN
13286	4301	27	lemon	lemon	NN
13286	4301	28	juice	juice	NN
13286	4301	29	.	.	.
13286	4302	1	Cook	cook	VB
13286	4302	2	in	in	IN
13286	4302	3	moderate	moderate	JJ
13286	4302	4	oven	oven	NN
13286	4302	5	for	for	IN
13286	4302	6	3	3	CD
13286	4302	7	hours	hour	NNS
13286	4302	8	.	.	.
13286	4303	1	Send	send	VB
13286	4303	2	to	to	TO
13286	4303	3	table	table	NN
13286	4303	4	without	without	IN
13286	4303	5	removing	remove	VBG
13286	4303	6	cover	cover	NN
13286	4303	7	.	.	.
13286	4304	1	Vegetarian	Vegetarian	NNP
13286	4304	2	December	December	NNP
13286	4304	3	29	29	CD
13286	4304	4	_	_	NNP
13286	4304	5	Nut	Nut	NNP
13286	4304	6	Turkey	Turkey	NNP
13286	4304	7	Roast	Roast	NNP
13286	4304	8	Cranberry	Cranberry	NNP
13286	4304	9	Jelly	Jelly	NNP
13286	4304	10	Creamed	Creamed	NNP
13286	4304	11	Onions	Onions	NNPS
13286	4304	12	Baked	Baked	NNP
13286	4304	13	Potatoes	Potatoes	NNPS
13286	4304	14	Hubbard	Hubbard	NNP
13286	4304	15	Squash	Squash	NNP
13286	4304	16	Pineapple	Pineapple	NNP
13286	4304	17	and	and	CC
13286	4304	18	Orange	Orange	NNP
13286	4304	19	Salad	Salad	NNP
13286	4304	20	*	*	NFP
13286	4304	21	Pastry	Pastry	NNP
13286	4304	22	Fingers	Fingers	NNPS
13286	4304	23	Lalla	Lalla	NNP
13286	4304	24	Rookh	Rookh	NNP
13286	4304	25	Coffee	Coffee	NNP
13286	4304	26	_	_	NNP
13286	4304	27	_	_	NNP
13286	4304	28	*	*	NFP
13286	4304	29	Pastry	Pastry	NNP
13286	4304	30	Fingers_--Sift	fingers_--sift	JJ
13286	4304	31	1/2	1/2	CD
13286	4304	32	cup	cup	NN
13286	4304	33	pastry	pastry	NN
13286	4304	34	flour	flour	NN
13286	4304	35	,	,	,
13286	4304	36	2	2	CD
13286	4304	37	cups	cup	NNS
13286	4304	38	entire	entire	JJ
13286	4304	39	wheat	wheat	NN
13286	4304	40	flour	flour	NN
13286	4304	41	,	,	,
13286	4304	42	and	and	CC
13286	4304	43	1	1	CD
13286	4304	44	teaspoon	teaspoon	NN
13286	4304	45	salt	salt	NN
13286	4304	46	into	into	IN
13286	4304	47	basin	basin	NN
13286	4304	48	,	,	,
13286	4304	49	add	add	VB
13286	4304	50	3	3	CD
13286	4304	51	tablespoons	tablespoon	NNS
13286	4304	52	Crisco	Crisco	NNP
13286	4304	53	,	,	,
13286	4304	54	and	and	CC
13286	4304	55	1/2	1/2	CD
13286	4304	56	cup	cup	NN
13286	4304	57	butter	butter	NN
13286	4304	58	,	,	,
13286	4304	59	cut	cut	VBD
13286	4304	60	them	-PRON-	PRP
13286	4304	61	into	into	IN
13286	4304	62	flours	flour	NNS
13286	4304	63	with	with	IN
13286	4304	64	knife	knife	NN
13286	4304	65	until	until	IN
13286	4304	66	finely	finely	RB
13286	4304	67	divided	divide	VBN
13286	4304	68	.	.	.
13286	4305	1	Then	then	RB
13286	4305	2	rub	rub	VB
13286	4305	3	in	in	RP
13286	4305	4	fine	fine	NN
13286	4305	5	with	with	IN
13286	4305	6	finger	finger	NN
13286	4305	7	tips	tip	NNS
13286	4305	8	and	and	CC
13286	4305	9	make	make	VB
13286	4305	10	into	into	IN
13286	4305	11	stiff	stiff	JJ
13286	4305	12	paste	paste	NN
13286	4305	13	with	with	IN
13286	4305	14	cold	cold	JJ
13286	4305	15	water	water	NN
13286	4305	16	.	.	.
13286	4306	1	Roll	roll	VB
13286	4306	2	out	out	RP
13286	4306	3	1/4	1/4	CD
13286	4306	4	inch	inch	NN
13286	4306	5	in	in	IN
13286	4306	6	thickness	thickness	NN
13286	4306	7	,	,	,
13286	4306	8	cut	cut	VBN
13286	4306	9	in	in	IN
13286	4306	10	finger	finger	NN
13286	4306	11	shape	shape	NN
13286	4306	12	pieces	piece	NNS
13286	4306	13	,	,	,
13286	4306	14	lay	lie	VBD
13286	4306	15	on	on	IN
13286	4306	16	Criscoed	Criscoed	NNP
13286	4306	17	tins	tin	NNS
13286	4306	18	and	and	CC
13286	4306	19	bake	bake	VBP
13286	4306	20	from	from	IN
13286	4306	21	7	7	CD
13286	4306	22	to	to	TO
13286	4306	23	10	10	CD
13286	4306	24	minutes	minute	NNS
13286	4306	25	in	in	IN
13286	4306	26	hot	hot	JJ
13286	4306	27	oven	oven	NN
13286	4306	28	.	.	.
13286	4307	1	Cool	cool	UH
13286	4307	2	,	,	,
13286	4307	3	brush	brush	VBP
13286	4307	4	over	over	RP
13286	4307	5	with	with	IN
13286	4307	6	slightly	slightly	RB
13286	4307	7	beaten	beat	VBN
13286	4307	8	egg	egg	NN
13286	4307	9	white	white	JJ
13286	4307	10	,	,	,
13286	4307	11	and	and	CC
13286	4307	12	sprinkle	sprinkle	VB
13286	4307	13	with	with	IN
13286	4307	14	salted	salted	JJ
13286	4307	15	pine	pine	JJ
13286	4307	16	nuts	nut	NNS
13286	4307	17	.	.	.
13286	4308	1	Return	return	VB
13286	4308	2	to	to	IN
13286	4308	3	oven	oven	VB
13286	4308	4	to	to	TO
13286	4308	5	brown	brown	VB
13286	4308	6	nut	nut	NNP
13286	4308	7	meats	meat	NNS
13286	4308	8	.	.	.
13286	4309	1	December	December	NNP
13286	4309	2	30	30	CD
13286	4309	3	_	_	NNP
13286	4309	4	Sirloin	Sirloin	NNP
13286	4309	5	Steak	Steak	NNP
13286	4309	6	Glazed	Glazed	NNP
13286	4309	7	Pumpkin	Pumpkin	NNP
13286	4309	8	Marbled	Marbled	NNP
13286	4309	9	Potatoes	Potatoes	NNP
13286	4309	10	Celery	Celery	NNP
13286	4309	11	Salad	Salad	NNP
13286	4309	12	Cheese	Cheese	NNP
13286	4309	13	Relish	Relish	NNP
13286	4309	14	*	*	NFP
13286	4309	15	Boston	Boston	NNP
13286	4309	16	Pudding	Pudding	NNP
13286	4309	17	Coffee	Coffee	NNP
13286	4309	18	_	_	NNP
13286	4309	19	_	_	NNP
13286	4309	20	*	*	NFP
13286	4309	21	Boston	Boston	NNP
13286	4309	22	Pudding_--Cut	pudding_--cut	NN
13286	4309	23	1	1	CD
13286	4309	24	loaf	loaf	NN
13286	4309	25	bread	bread	NN
13286	4309	26	into	into	IN
13286	4309	27	thin	thin	JJ
13286	4309	28	slices	slice	NNS
13286	4309	29	and	and	CC
13286	4309	30	spread	spread	VBD
13286	4309	31	with	with	IN
13286	4309	32	Crisco	Crisco	NNP
13286	4309	33	.	.	.
13286	4310	1	Crisco	Crisco	NNP
13286	4310	2	baking	baking	NN
13286	4310	3	dish	dish	NN
13286	4310	4	,	,	,
13286	4310	5	put	put	VBN
13286	4310	6	into	into	IN
13286	4310	7	it	-PRON-	PRP
13286	4310	8	layer	layer	NN
13286	4310	9	bread	bread	NN
13286	4310	10	,	,	,
13286	4310	11	sprinkle	sprinkle	VBP
13286	4310	12	over	over	IN
13286	4310	13	1	1	CD
13286	4310	14	tablespoon	tablespoon	NN
13286	4310	15	each	each	DT
13286	4310	16	cinnamon	cinnamon	NN
13286	4310	17	,	,	,
13286	4310	18	cloves	clove	NNS
13286	4310	19	,	,	,
13286	4310	20	ginger	ginger	NN
13286	4310	21	,	,	,
13286	4310	22	and	and	CC
13286	4310	23	nutmeg	nutmeg	NNP
13286	4310	24	,	,	,
13286	4310	25	then	then	RB
13286	4310	26	a	a	DT
13286	4310	27	layer	layer	NN
13286	4310	28	seeded	seed	VBD
13286	4310	29	raisins	raisin	NNS
13286	4310	30	,	,	,
13286	4310	31	and	and	CC
13286	4310	32	so	so	RB
13286	4310	33	on	on	RB
13286	4310	34	till	till	IN
13286	4310	35	dish	dish	NN
13286	4310	36	is	be	VBZ
13286	4310	37	full	full	JJ
13286	4310	38	.	.	.
13286	4311	1	Pour	pour	VB
13286	4311	2	over	over	IN
13286	4311	3	1	1	CD
13286	4311	4	quart	quart	NN
13286	4311	5	milk	milk	NN
13286	4311	6	sweetened	sweeten	VBN
13286	4311	7	to	to	TO
13286	4311	8	taste	taste	VB
13286	4311	9	,	,	,
13286	4311	10	with	with	IN
13286	4311	11	3	3	CD
13286	4311	12	well	well	RB
13286	4311	13	beaten	beat	VBN
13286	4311	14	eggs	egg	NNS
13286	4311	15	,	,	,
13286	4311	16	allow	allow	VB
13286	4311	17	to	to	TO
13286	4311	18	soak	soak	VB
13286	4311	19	4	4	CD
13286	4311	20	hours	hour	NNS
13286	4311	21	,	,	,
13286	4311	22	then	then	RB
13286	4311	23	add	add	VB
13286	4311	24	2	2	CD
13286	4311	25	cups	cup	NNS
13286	4311	26	more	more	JJR
13286	4311	27	milk	milk	NN
13286	4311	28	sweetened	sweeten	VBN
13286	4311	29	to	to	TO
13286	4311	30	taste	taste	VB
13286	4311	31	.	.	.
13286	4312	1	Cover	cover	NN
13286	4312	2	dish	dish	NN
13286	4312	3	and	and	CC
13286	4312	4	bake	bake	NN
13286	4312	5	in	in	RP
13286	4312	6	moderate	moderate	JJ
13286	4312	7	oven	oven	JJ
13286	4312	8	3	3	CD
13286	4312	9	hours	hour	NNS
13286	4312	10	.	.	.
13286	4313	1	Serve	serve	VB
13286	4313	2	with	with	IN
13286	4313	3	wine	wine	NN
13286	4313	4	sauce	sauce	NN
13286	4313	5	.	.	.
13286	4314	1	December	December	NNP
13286	4314	2	31	31	CD
13286	4314	3	_	_	NNP
13286	4314	4	Codfish	Codfish	NNP
13286	4314	5	,	,	,
13286	4314	6	Delmonico	Delmonico	NNP
13286	4314	7	Style	Style	NNP
13286	4314	8	Roasted	Roasted	NNP
13286	4314	9	Leg	Leg	NNP
13286	4314	10	of	of	IN
13286	4314	11	Lamb	Lamb	NNP
13286	4314	12	*	*	NFP
13286	4314	13	Chestnut	Chestnut	NNP
13286	4314	14	Boulettes	Boulettes	NNP
13286	4314	15	Baked	Baked	NNP
13286	4314	16	Potato	Potato	NNP
13286	4314	17	Strips	Strips	NNP
13286	4314	18	Watercress	Watercress	NNP
13286	4314	19	and	and	CC
13286	4314	20	Green	Green	NNP
13286	4314	21	Pepper	Pepper	NNP
13286	4314	22	Salad	Salad	NNP
13286	4314	23	Cherry	Cherry	NNP
13286	4314	24	and	and	CC
13286	4314	25	Almond	Almond	NNP
13286	4314	26	Parfait	Parfait	NNP
13286	4314	27	Lady	Lady	NNP
13286	4314	28	Fingers	Fingers	NNPS
13286	4314	29	Coffee	Coffee	NNP
13286	4314	30	_	_	NNP
13286	4314	31	_	_	NNP
13286	4314	32	*	*	NFP
13286	4314	33	Chestnut	Chestnut	NNP
13286	4314	34	Boulettes_--Mix	Boulettes_--Mix	NNP
13286	4314	35	together	together	RB
13286	4314	36	in	in	IN
13286	4314	37	a	a	DT
13286	4314	38	basin	basin	NN
13286	4314	39	1	1	CD
13286	4314	40	cup	cup	NN
13286	4314	41	mashed	mash	VBN
13286	4314	42	chestnuts	chestnut	NNS
13286	4314	43	,	,	,
13286	4314	44	which	which	WDT
13286	4314	45	have	have	VBP
13286	4314	46	been	be	VBN
13286	4314	47	peeled	peel	VBN
13286	4314	48	after	after	IN
13286	4314	49	cooking	cook	VBG
13286	4314	50	in	in	IN
13286	4314	51	boiling	boil	VBG
13286	4314	52	salted	salt	VBN
13286	4314	53	water	water	NN
13286	4314	54	,	,	,
13286	4314	55	beat	beat	VBD
13286	4314	56	into	into	IN
13286	4314	57	this	this	DT
13286	4314	58	1	1	CD
13286	4314	59	tablespoon	tablespoon	NN
13286	4314	60	whipped	whip	VBN
13286	4314	61	cream	cream	NN
13286	4314	62	,	,	,
13286	4314	63	1/2	1/2	CD
13286	4314	64	tablespoon	tablespoon	NN
13286	4314	65	Crisco	Crisco	NNP
13286	4314	66	,	,	,
13286	4314	67	1/4	1/4	CD
13286	4314	68	teaspoon	teaspoon	NN
13286	4314	69	salt	salt	NN
13286	4314	70	,	,	,
13286	4314	71	2	2	CD
13286	4314	72	egg	egg	NN
13286	4314	73	yolks	yolk	NNS
13286	4314	74	,	,	,
13286	4314	75	1	1	CD
13286	4314	76	tablespoon	tablespoon	NN
13286	4314	77	sugar	sugar	NN
13286	4314	78	,	,	,
13286	4314	79	1	1	CD
13286	4314	80	teaspoon	teaspoon	NN
13286	4314	81	sherry	sherry	NN
13286	4314	82	wine	wine	NN
13286	4314	83	.	.	.
13286	4315	1	Cool	cool	UH
13286	4315	2	and	and	CC
13286	4315	3	fold	fold	VB
13286	4315	4	in	in	RB
13286	4315	5	beaten	beat	VBN
13286	4315	6	egg	egg	NN
13286	4315	7	whites	white	NNS
13286	4315	8	,	,	,
13286	4315	9	form	form	VBP
13286	4315	10	into	into	IN
13286	4315	11	small	small	JJ
13286	4315	12	balls	ball	NNS
13286	4315	13	,	,	,
13286	4315	14	dip	dip	NN
13286	4315	15	in	in	IN
13286	4315	16	beaten	beat	VBN
13286	4315	17	egg	egg	NN
13286	4315	18	,	,	,
13286	4315	19	toss	toss	VBP
13286	4315	20	in	in	IN
13286	4315	21	crumbs	crumb	NNS
13286	4315	22	and	and	CC
13286	4315	23	fry	fry	VB
13286	4315	24	in	in	IN
13286	4315	25	hot	hot	JJ
13286	4315	26	Crisco	Crisco	NNP
13286	4315	27	.	.	.
13286	4316	1	Drain	drain	VB
13286	4316	2	and	and	CC
13286	4316	3	serve	serve	VB
13286	4316	4	.	.	.
13286	4317	1	[	[	-LRB-
13286	4317	2	Illustration	illustration	NN
13286	4317	3	]	]	-RRB-
13286	4317	4	An	an	DT
13286	4317	5	addition	addition	NN
13286	4317	6	to	to	IN
13286	4317	7	the	the	DT
13286	4317	8	Crisco	Crisco	NNP
13286	4317	9	library	library	NN
13286	4317	10	,	,	,
13286	4317	11	"	"	``
13286	4317	12	The	the	DT
13286	4317	13	Why	why	WRB
13286	4317	14	s	s	NN
13286	4317	15	of	of	IN
13286	4317	16	Cooking	Cooking	NNP
13286	4317	17	,	,	,
13286	4317	18	"	"	''
13286	4317	19	or	or	CC
13286	4317	20	Questions	Questions	NNPS
13286	4317	21	Asked	ask	VBN
13286	4317	22	and	and	CC
13286	4317	23	Answered	answer	VBN
13286	4317	24	,	,	,
13286	4317	25	by	by	IN
13286	4317	26	Janet	Janet	NNP
13286	4317	27	McKenzie	McKenzie	NNP
13286	4317	28	Hill	Hill	NNP
13286	4317	29	,	,	,
13286	4317	30	of	of	IN
13286	4317	31	the	the	DT
13286	4317	32	Boston	Boston	NNP
13286	4317	33	Cooking	Cooking	NNP
13286	4317	34	School	School	NNP
13286	4317	35	and	and	CC
13286	4317	36	Editor	Editor	NNP
13286	4317	37	and	and	CC
13286	4317	38	Publisher	Publisher	NNP
13286	4317	39	of	of	IN
13286	4317	40	"	"	``
13286	4317	41	American	American	NNP
13286	4317	42	Cookery	Cookery	NNP
13286	4317	43	"	"	''
13286	4317	44	is	be	VBZ
13286	4317	45	off	off	IN
13286	4317	46	the	the	DT
13286	4317	47	press	press	NN
13286	4317	48	.	.	.
13286	4318	1	Illustrated	Illustrated	NNP
13286	4318	2	and	and	CC
13286	4318	3	containing	contain	VBG
13286	4318	4	150	150	CD
13286	4318	5	new	new	JJ
13286	4318	6	recipes	recipe	NNS
13286	4318	7	,	,	,
13286	4318	8	it	-PRON-	PRP
13286	4318	9	will	will	MD
13286	4318	10	be	be	VB
13286	4318	11	a	a	DT
13286	4318	12	valuable	valuable	JJ
13286	4318	13	book	book	NN
13286	4318	14	every	every	DT
13286	4318	15	woman	woman	NN
13286	4318	16	will	will	MD
13286	4318	17	appreciate	appreciate	VB
13286	4318	18	.	.	.
13286	4319	1	We	-PRON-	PRP
13286	4319	2	will	will	MD
13286	4319	3	be	be	VB
13286	4319	4	glad	glad	JJ
13286	4319	5	to	to	TO
13286	4319	6	send	send	VB
13286	4319	7	this	this	DT
13286	4319	8	to	to	IN
13286	4319	9	any	any	DT
13286	4319	10	one	one	NN
13286	4319	11	who	who	WP
13286	4319	12	will	will	MD
13286	4319	13	write	write	VB
13286	4319	14	for	for	IN
13286	4319	15	it	-PRON-	PRP
13286	4319	16	,	,	,
13286	4319	17	enclosing	enclose	VBG
13286	4319	18	five	five	CD
13286	4319	19	2-cent	2-cent	CD
13286	4319	20	stamps	stamp	NNS
13286	4319	21	.	.	.
13286	4320	1	Address	Address	NNP
13286	4320	2	Department	Department	NNP
13286	4320	3	C.O.	C.O.	NNP
13286	4321	1	The	the	DT
13286	4321	2	Procter	Procter	NNP
13286	4321	3	&	&	CC
13286	4321	4	Gamble	Gamble	NNP
13286	4321	5	Co.	Co.	NNP
13286	4321	6	Cincinnati	Cincinnati	NNP
13286	4321	7	,	,	,
13286	4321	8	Ohio	Ohio	NNP
13286	4321	9	.	.	.