id	sid	tid	token	lemma	pos
18435	1	1	This	this	DT
18435	1	2	file	file	NN
18435	1	3	was	be	VBD
18435	1	4	produced	produce	VBN
18435	1	5	from	from	IN
18435	1	6	images	image	NNS
18435	1	7	generously	generously	RB
18435	1	8	made	make	VBN
18435	1	9	available	available	JJ
18435	1	10	by	by	IN
18435	1	11	the	the	DT
18435	1	12	Digital	Digital	NNP
18435	1	13	&	&	CC
18435	1	14	Multimedia	Multimedia	NNP
18435	1	15	Center	Center	NNP
18435	1	16	,	,	,
18435	1	17	Michigan	Michigan	NNP
18435	1	18	State	State	NNP
18435	1	19	University	University	NNP
18435	1	20	Libraries	Libraries	NNPS
18435	1	21	.	.	.
18435	1	22	)	)	-RRB-
18435	2	1	[	[	-LRB-
18435	2	2	Illustration	illustration	NN
18435	2	3	:	:	:
18435	2	4	with	with	IN
18435	2	5	a	a	DT
18435	2	6	hand	hand	NN
18435	2	7	signature	signature	NN
18435	2	8	of	of	IN
18435	2	9	Rufus	Rufus	NNP
18435	2	10	Estes	Estes	NNPS
18435	2	11	]	]	-RRB-
18435	2	12	GOOD	good	JJ
18435	2	13	THINGS	thing	NNS
18435	2	14	TO	to	IN
18435	2	15	EAT	EAT	NNP
18435	2	16	AS	as	IN
18435	2	17	SUGGESTED	suggest	VBN
18435	2	18	BY	by	IN
18435	2	19	RUFUS	RUFUS	NNP
18435	2	20	A	a	DT
18435	2	21	COLLECTION	collection	NN
18435	2	22	OF	of	IN
18435	2	23	PRACTICAL	practical	NN
18435	2	24	RECIPES	recipe	NNS
18435	2	25	FOR	for	IN
18435	2	26	PREPARING	PREPARING	NNP
18435	2	27	MEATS	MEATS	NNPS
18435	2	28	,	,	,
18435	2	29	GAME	GAME	NNP
18435	2	30	,	,	,
18435	2	31	FOWL	fowl	NN
18435	2	32	,	,	,
18435	2	33	FISH	FISH	NNS
18435	2	34	,	,	,
18435	2	35	PUDDINGS	PUDDINGS	NNP
18435	2	36	,	,	,
18435	2	37	PASTRIES	PASTRIES	NNP
18435	2	38	,	,	,
18435	2	39	ETC	ETC	NNP
18435	2	40	.	.	.
18435	3	1	BY	by	IN
18435	3	2	RUFUS	RUFUS	NNP
18435	3	3	ESTES	ESTES	NNP
18435	3	4	FORMERLY	formerly	NN
18435	3	5	OF	of	IN
18435	3	6	THE	the	DT
18435	3	7	PULLMAN	PULLMAN	NNP
18435	3	8	COMPANY	COMPANY	NNP
18435	3	9	PRIVATE	private	JJ
18435	3	10	CAR	CAR	NNP
18435	3	11	SERVICE	service	NN
18435	3	12	,	,	,
18435	3	13	AND	and	CC
18435	3	14	PRESENT	present	VB
18435	3	15	CHEF	CHEF	NNS
18435	3	16	OF	of	IN
18435	3	17	THE	the	DT
18435	3	18	SUBSIDIARY	SUBSIDIARY	NNP
18435	3	19	COMPANIES	company	NNS
18435	3	20	OF	of	IN
18435	3	21	THE	the	DT
18435	3	22	UNITED	UNITED	NNP
18435	3	23	STATES	STATES	NNP
18435	3	24	STEEL	STEEL	NNP
18435	3	25	CORPORATIONS	corporations	NN
18435	3	26	IN	in	IN
18435	3	27	CHICAGO	CHICAGO	NNP
18435	3	28	[	[	-LRB-
18435	3	29	Illustration	illustration	NN
18435	3	30	]	]	-RRB-
18435	3	31	CHICAGO	CHICAGO	NNP
18435	3	32	PUBLISHED	publish	VBN
18435	3	33	BY	by	IN
18435	3	34	THE	the	DT
18435	3	35	AUTHOR	author	NN
18435	3	36	1911	1911	CD
18435	3	37	Copyrighted	copyright	VBN
18435	3	38	1911	1911	CD
18435	3	39	BY	by	IN
18435	3	40	RUFUS	RUFUS	NNP
18435	3	41	ESTES	ESTES	NNP
18435	3	42	,	,	,
18435	3	43	CHICAGO	CHICAGO	NNP
18435	3	44	FOREWORD	FOREWORD	NNP
18435	3	45	That	that	IN
18435	3	46	the	the	DT
18435	3	47	average	average	JJ
18435	3	48	parent	parent	NN
18435	3	49	is	be	VBZ
18435	3	50	blind	blind	JJ
18435	3	51	to	to	IN
18435	3	52	the	the	DT
18435	3	53	faults	fault	NNS
18435	3	54	of	of	IN
18435	3	55	its	-PRON-	PRP$
18435	3	56	offspring	offspring	NN
18435	3	57	is	be	VBZ
18435	3	58	a	a	DT
18435	3	59	fact	fact	NN
18435	3	60	so	so	RB
18435	3	61	obvious	obvious	JJ
18435	3	62	that	that	IN
18435	3	63	in	in	IN
18435	3	64	attempting	attempt	VBG
18435	3	65	to	to	TO
18435	3	66	prove	prove	VB
18435	3	67	or	or	CC
18435	3	68	controvert	controvert	VB
18435	3	69	it	-PRON-	PRP
18435	3	70	time	time	NN
18435	3	71	and	and	CC
18435	3	72	logic	logic	NN
18435	3	73	are	be	VBP
18435	3	74	both	both	DT
18435	3	75	wasted	waste	VBN
18435	3	76	.	.	.
18435	4	1	Ill	Ill	NNP
18435	4	2	temper	temper	NN
18435	4	3	in	in	IN
18435	4	4	a	a	DT
18435	4	5	child	child	NN
18435	4	6	is	be	VBZ
18435	4	7	,	,	,
18435	4	8	alas	alas	UH
18435	4	9	!	!	.
18435	5	1	too	too	RB
18435	5	2	often	often	RB
18435	5	3	mistaken	mistaken	JJ
18435	5	4	for	for	IN
18435	5	5	an	an	DT
18435	5	6	indication	indication	NN
18435	5	7	of	of	IN
18435	5	8	genius	genius	NN
18435	5	9	;	;	:
18435	5	10	and	and	CC
18435	5	11	impudence	impudence	NN
18435	5	12	is	be	VBZ
18435	5	13	sometimes	sometimes	RB
18435	5	14	regarded	regard	VBN
18435	5	15	as	as	IN
18435	5	16	a	a	DT
18435	5	17	sign	sign	NN
18435	5	18	of	of	IN
18435	5	19	precocity	precocity	NN
18435	5	20	.	.	.
18435	6	1	The	the	DT
18435	6	2	author	author	NN
18435	6	3	,	,	,
18435	6	4	however	however	RB
18435	6	5	,	,	,
18435	6	6	has	have	VBZ
18435	6	7	honestly	honestly	RB
18435	6	8	striven	strive	VBN
18435	6	9	to	to	TO
18435	6	10	avoid	avoid	VB
18435	6	11	this	this	DT
18435	6	12	common	common	JJ
18435	6	13	prejudice	prejudice	NN
18435	6	14	.	.	.
18435	7	1	This	this	DT
18435	7	2	book	book	NN
18435	7	3	,	,	,
18435	7	4	the	the	DT
18435	7	5	child	child	NN
18435	7	6	of	of	IN
18435	7	7	his	-PRON-	PRP$
18435	7	8	brain	brain	NN
18435	7	9	,	,	,
18435	7	10	and	and	CC
18435	7	11	experience	experience	NN
18435	7	12	,	,	,
18435	7	13	extending	extend	VBG
18435	7	14	over	over	IN
18435	7	15	a	a	DT
18435	7	16	long	long	JJ
18435	7	17	period	period	NN
18435	7	18	of	of	IN
18435	7	19	time	time	NN
18435	7	20	and	and	CC
18435	7	21	varying	varying	NN
18435	7	22	environment	environment	NN
18435	7	23	,	,	,
18435	7	24	he	-PRON-	PRP
18435	7	25	frankly	frankly	RB
18435	7	26	admits	admit	VBZ
18435	7	27	is	be	VBZ
18435	7	28	not	not	RB
18435	7	29	without	without	IN
18435	7	30	its	-PRON-	PRP$
18435	7	31	faults	fault	NNS
18435	7	32	--	--	:
18435	7	33	is	be	VBZ
18435	7	34	far	far	RB
18435	7	35	from	from	IN
18435	7	36	perfect	perfect	JJ
18435	7	37	;	;	:
18435	7	38	but	but	CC
18435	7	39	he	-PRON-	PRP
18435	7	40	is	be	VBZ
18435	7	41	satisfied	satisfied	JJ
18435	7	42	that	that	IN
18435	7	43	,	,	,
18435	7	44	notwithstanding	notwithstanding	IN
18435	7	45	its	-PRON-	PRP$
18435	7	46	apparent	apparent	JJ
18435	7	47	shortcomings	shortcoming	NNS
18435	7	48	,	,	,
18435	7	49	it	-PRON-	PRP
18435	7	50	will	will	MD
18435	7	51	serve	serve	VB
18435	7	52	in	in	IN
18435	7	53	a	a	DT
18435	7	54	humble	humble	JJ
18435	7	55	way	way	NN
18435	7	56	some	some	DT
18435	7	57	useful	useful	JJ
18435	7	58	purpose	purpose	NN
18435	7	59	.	.	.
18435	8	1	The	the	DT
18435	8	2	recipes	recipe	NNS
18435	8	3	given	give	VBN
18435	8	4	in	in	IN
18435	8	5	the	the	DT
18435	8	6	following	follow	VBG
18435	8	7	pages	page	NNS
18435	8	8	represent	represent	VBP
18435	8	9	the	the	DT
18435	8	10	labor	labor	NN
18435	8	11	of	of	IN
18435	8	12	years	year	NNS
18435	8	13	.	.	.
18435	9	1	Their	-PRON-	PRP$
18435	9	2	worth	worth	NN
18435	9	3	has	have	VBZ
18435	9	4	been	be	VBN
18435	9	5	demonstrated	demonstrate	VBN
18435	9	6	,	,	,
18435	9	7	not	not	RB
18435	9	8	experimentally	experimentally	RB
18435	9	9	,	,	,
18435	9	10	but	but	CC
18435	9	11	by	by	IN
18435	9	12	actual	actual	JJ
18435	9	13	tests	test	NNS
18435	9	14	,	,	,
18435	9	15	day	day	NN
18435	9	16	by	by	IN
18435	9	17	day	day	NN
18435	9	18	and	and	CC
18435	9	19	month	month	NN
18435	9	20	by	by	IN
18435	9	21	month	month	NN
18435	9	22	,	,	,
18435	9	23	under	under	IN
18435	9	24	dissimilar	dissimilar	JJ
18435	9	25	,	,	,
18435	9	26	and	and	CC
18435	9	27	,	,	,
18435	9	28	in	in	IN
18435	9	29	many	many	JJ
18435	9	30	instances	instance	NNS
18435	9	31	,	,	,
18435	9	32	not	not	RB
18435	9	33	too	too	RB
18435	9	34	favorable	favorable	JJ
18435	9	35	conditions	condition	NNS
18435	9	36	.	.	.
18435	10	1	One	one	CD
18435	10	2	of	of	IN
18435	10	3	the	the	DT
18435	10	4	pleasures	pleasure	NNS
18435	10	5	in	in	IN
18435	10	6	life	life	NN
18435	10	7	to	to	IN
18435	10	8	the	the	DT
18435	10	9	normal	normal	JJ
18435	10	10	man	man	NN
18435	10	11	is	be	VBZ
18435	10	12	good	good	JJ
18435	10	13	eating	eating	NN
18435	10	14	,	,	,
18435	10	15	and	and	CC
18435	10	16	if	if	IN
18435	10	17	it	-PRON-	PRP
18435	10	18	be	be	VB
18435	10	19	true	true	JJ
18435	10	20	that	that	IN
18435	10	21	real	real	JJ
18435	10	22	happiness	happiness	NN
18435	10	23	consists	consist	VBZ
18435	10	24	in	in	IN
18435	10	25	making	make	VBG
18435	10	26	others	other	NNS
18435	10	27	happy	happy	JJ
18435	10	28	,	,	,
18435	10	29	the	the	DT
18435	10	30	author	author	NN
18435	10	31	can	can	MD
18435	10	32	at	at	IN
18435	10	33	least	least	JJS
18435	10	34	feel	feel	VB
18435	10	35	a	a	DT
18435	10	36	sense	sense	NN
18435	10	37	of	of	IN
18435	10	38	gratification	gratification	NN
18435	10	39	in	in	IN
18435	10	40	the	the	DT
18435	10	41	thought	thought	NN
18435	10	42	that	that	IN
18435	10	43	his	-PRON-	PRP$
18435	10	44	attempts	attempt	NNS
18435	10	45	to	to	TO
18435	10	46	satisfy	satisfy	VB
18435	10	47	the	the	DT
18435	10	48	cravings	craving	NNS
18435	10	49	of	of	IN
18435	10	50	the	the	DT
18435	10	51	inner	inner	JJ
18435	10	52	man	man	NN
18435	10	53	have	have	VBP
18435	10	54	not	not	RB
18435	10	55	been	be	VBN
18435	10	56	wholly	wholly	RB
18435	10	57	unappreciated	unappreciate	VBN
18435	10	58	by	by	IN
18435	10	59	the	the	DT
18435	10	60	many	many	JJ
18435	10	61	that	that	IN
18435	10	62	he	-PRON-	PRP
18435	10	63	has	have	VBZ
18435	10	64	had	have	VBN
18435	10	65	the	the	DT
18435	10	66	pleasure	pleasure	NN
18435	10	67	of	of	IN
18435	10	68	serving	serve	VBG
18435	10	69	--	--	:
18435	10	70	some	some	DT
18435	10	71	of	of	IN
18435	10	72	whom	whom	WP
18435	10	73	are	be	VBP
18435	10	74	now	now	RB
18435	10	75	his	-PRON-	PRP$
18435	10	76	stanchest	stanchest	NN
18435	10	77	friends	friend	NNS
18435	10	78	.	.	.
18435	11	1	In	in	IN
18435	11	2	fact	fact	NN
18435	11	3	,	,	,
18435	11	4	it	-PRON-	PRP
18435	11	5	was	be	VBD
18435	11	6	in	in	IN
18435	11	7	response	response	NN
18435	11	8	to	to	IN
18435	11	9	the	the	DT
18435	11	10	insistence	insistence	NN
18435	11	11	and	and	CC
18435	11	12	encouragement	encouragement	NN
18435	11	13	of	of	IN
18435	11	14	these	these	DT
18435	11	15	friends	friend	NNS
18435	11	16	that	that	IN
18435	11	17	he	-PRON-	PRP
18435	11	18	embarked	embark	VBD
18435	11	19	in	in	IN
18435	11	20	the	the	DT
18435	11	21	rather	rather	RB
18435	11	22	hazardous	hazardous	JJ
18435	11	23	undertaking	undertaking	NN
18435	11	24	of	of	IN
18435	11	25	offering	offer	VBG
18435	11	26	this	this	DT
18435	11	27	collection	collection	NN
18435	11	28	to	to	IN
18435	11	29	a	a	DT
18435	11	30	discriminating	discriminate	VBG
18435	11	31	public	public	NN
18435	11	32	.	.	.
18435	12	1	To	to	TO
18435	12	2	snatch	snatch	VB
18435	12	3	from	from	IN
18435	12	4	his	-PRON-	PRP$
18435	12	5	daily	daily	JJ
18435	12	6	toil	toil	NN
18435	12	7	a	a	DT
18435	12	8	few	few	JJ
18435	12	9	moments	moment	NNS
18435	12	10	,	,	,
18435	12	11	here	here	RB
18435	12	12	and	and	CC
18435	12	13	there	there	RB
18435	12	14	,	,	,
18435	12	15	in	in	IN
18435	12	16	order	order	NN
18435	12	17	to	to	TO
18435	12	18	arrange	arrange	VB
18435	12	19	with	with	IN
18435	12	20	some	some	DT
18435	12	21	degree	degree	NN
18435	12	22	of	of	IN
18435	12	23	symmetry	symmetry	NN
18435	12	24	,	,	,
18435	12	25	not	not	RB
18435	12	26	the	the	DT
18435	12	27	delicacies	delicacy	NNS
18435	12	28	that	that	WDT
18435	12	29	would	would	MD
18435	12	30	awaken	awaken	VB
18435	12	31	the	the	DT
18435	12	32	jaded	jade	VBN
18435	12	33	appetite	appetite	NN
18435	12	34	of	of	IN
18435	12	35	the	the	DT
18435	12	36	gourmet	gourmet	NN
18435	12	37	,	,	,
18435	12	38	but	but	CC
18435	12	39	to	to	TO
18435	12	40	prepare	prepare	VB
18435	12	41	an	an	DT
18435	12	42	ensemble	ensemble	NN
18435	12	43	that	that	WDT
18435	12	44	might	may	MD
18435	12	45	,	,	,
18435	12	46	with	with	IN
18435	12	47	equal	equal	JJ
18435	12	48	grace	grace	NN
18435	12	49	,	,	,
18435	12	50	adorn	adorn	VB
18435	12	51	the	the	DT
18435	12	52	home	home	NN
18435	12	53	table	table	NN
18435	12	54	or	or	CC
18435	12	55	banquet	banquet	NN
18435	12	56	board	board	NNP
18435	12	57	,	,	,
18435	12	58	has	have	VBZ
18435	12	59	proven	prove	VBN
18435	12	60	a	a	DT
18435	12	61	task	task	NN
18435	12	62	of	of	IN
18435	12	63	no	no	DT
18435	12	64	mean	mean	JJ
18435	12	65	proportions	proportion	NNS
18435	12	66	.	.	.
18435	13	1	Encouraged	encourage	VBN
18435	13	2	by	by	IN
18435	13	3	his	-PRON-	PRP$
18435	13	4	friends	friend	NNS
18435	13	5	,	,	,
18435	13	6	however	however	RB
18435	13	7	,	,	,
18435	13	8	he	-PRON-	PRP
18435	13	9	persevered	persevere	VBD
18435	13	10	and	and	CC
18435	13	11	this	this	DT
18435	13	12	volume	volume	NN
18435	13	13	is	be	VBZ
18435	13	14	the	the	DT
18435	13	15	results	result	NNS
18435	13	16	of	of	IN
18435	13	17	his	-PRON-	PRP$
18435	13	18	effort	effort	NN
18435	13	19	.	.	.
18435	14	1	If	if	IN
18435	14	2	,	,	,
18435	14	3	when	when	WRB
18435	14	4	gathered	gather	VBN
18435	14	5	around	around	IN
18435	14	6	the	the	DT
18435	14	7	festal	festal	JJ
18435	14	8	board	board	NNP
18435	14	9	,	,	,
18435	14	10	in	in	IN
18435	14	11	camp	camp	NN
18435	14	12	or	or	CC
18435	14	13	by	by	IN
18435	14	14	fireside	fireside	NN
18435	14	15	,	,	,
18435	14	16	on	on	IN
18435	14	17	train	train	NN
18435	14	18	or	or	CC
18435	14	19	ship	ship	NN
18435	14	20	,	,	,
18435	14	21	"	"	''
18435	14	22	trying	try	VBG
18435	14	23	out	out	RP
18435	14	24	"	"	''
18435	14	25	the	the	DT
18435	14	26	recipes	recipe	NNS
18435	14	27	,	,	,
18435	14	28	his	-PRON-	PRP$
18435	14	29	friends	friend	NNS
18435	14	30	will	will	MD
18435	14	31	pause	pause	VB
18435	14	32	,	,	,
18435	14	33	retrospectively	retrospectively	RB
18435	14	34	,	,	,
18435	14	35	and	and	CC
18435	14	36	with	with	IN
18435	14	37	kindly	kindly	JJ
18435	14	38	feelings	feeling	NNS
18435	14	39	think	think	VBP
18435	14	40	from	from	IN
18435	14	41	whence	whence	NN
18435	14	42	some	some	DT
18435	14	43	of	of	IN
18435	14	44	the	the	DT
18435	14	45	good	good	JJ
18435	14	46	things	thing	NNS
18435	14	47	emanated	emanate	VBN
18435	14	48	,	,	,
18435	14	49	the	the	DT
18435	14	50	author	author	NN
18435	14	51	will	will	MD
18435	14	52	feel	feel	VB
18435	14	53	amply	amply	RB
18435	14	54	compensated	compensate	VBN
18435	14	55	for	for	IN
18435	14	56	the	the	DT
18435	14	57	care	care	NN
18435	14	58	,	,	,
18435	14	59	the	the	DT
18435	14	60	thought	thought	NN
18435	14	61	,	,	,
18435	14	62	the	the	DT
18435	14	63	labor	labor	NN
18435	14	64	he	-PRON-	PRP
18435	14	65	has	have	VBZ
18435	14	66	expended	expend	VBN
18435	14	67	in	in	IN
18435	14	68	the	the	DT
18435	14	69	preparation	preparation	NN
18435	14	70	of	of	IN
18435	14	71	the	the	DT
18435	14	72	book	book	NN
18435	14	73	;	;	:
18435	14	74	and	and	CC
18435	14	75	to	to	IN
18435	14	76	those	those	DT
18435	14	77	friends	friend	NNS
18435	14	78	,	,	,
18435	14	79	individually	individually	RB
18435	14	80	and	and	CC
18435	14	81	collectively	collectively	RB
18435	14	82	,	,	,
18435	14	83	it	-PRON-	PRP
18435	14	84	is	be	VBZ
18435	14	85	therefore	therefore	RB
18435	14	86	dedicated	dedicated	JJ
18435	14	87	.	.	.
18435	15	1	SKETCH	SKETCH	NNP
18435	15	2	OF	of	IN
18435	15	3	MY	MY	NNP
18435	15	4	LIFE	LIFE	NNP
18435	15	5	I	-PRON-	PRP
18435	15	6	was	be	VBD
18435	15	7	born	bear	VBN
18435	15	8	in	in	IN
18435	15	9	Murray	Murray	NNP
18435	15	10	County	County	NNP
18435	15	11	,	,	,
18435	15	12	Tennessee	Tennessee	NNP
18435	15	13	,	,	,
18435	15	14	in	in	IN
18435	15	15	1857	1857	CD
18435	15	16	,	,	,
18435	15	17	a	a	DT
18435	15	18	slave	slave	NN
18435	15	19	.	.	.
18435	16	1	I	-PRON-	PRP
18435	16	2	was	be	VBD
18435	16	3	given	give	VBN
18435	16	4	the	the	DT
18435	16	5	name	name	NN
18435	16	6	of	of	IN
18435	16	7	my	-PRON-	PRP$
18435	16	8	master	master	NN
18435	16	9	,	,	,
18435	16	10	D.	D.	NNP
18435	16	11	J.	J.	NNP
18435	16	12	Estes	Estes	NNP
18435	16	13	,	,	,
18435	16	14	who	who	WP
18435	16	15	owned	own	VBD
18435	16	16	my	-PRON-	PRP$
18435	16	17	mother	mother	NN
18435	16	18	's	's	POS
18435	16	19	family	family	NN
18435	16	20	,	,	,
18435	16	21	consisting	consist	VBG
18435	16	22	of	of	IN
18435	16	23	seven	seven	CD
18435	16	24	boys	boy	NNS
18435	16	25	and	and	CC
18435	16	26	two	two	CD
18435	16	27	girls	girl	NNS
18435	16	28	,	,	,
18435	16	29	I	-PRON-	PRP
18435	16	30	being	be	VBG
18435	16	31	the	the	DT
18435	16	32	youngest	young	JJS
18435	16	33	of	of	IN
18435	16	34	the	the	DT
18435	16	35	family	family	NN
18435	16	36	.	.	.
18435	17	1	After	after	IN
18435	17	2	the	the	DT
18435	17	3	war	war	NN
18435	17	4	broke	break	VBD
18435	17	5	out	out	RP
18435	17	6	all	all	PDT
18435	17	7	the	the	DT
18435	17	8	male	male	JJ
18435	17	9	slaves	slave	NNS
18435	17	10	in	in	IN
18435	17	11	the	the	DT
18435	17	12	neighborhood	neighborhood	NN
18435	17	13	for	for	IN
18435	17	14	miles	mile	NNS
18435	17	15	around	around	IN
18435	17	16	ran	run	VBD
18435	17	17	off	off	RP
18435	17	18	and	and	CC
18435	17	19	joined	join	VBD
18435	17	20	the	the	DT
18435	17	21	"	"	``
18435	17	22	Yankees	Yankees	NNPS
18435	17	23	.	.	.
18435	17	24	"	"	''
18435	18	1	This	this	DT
18435	18	2	left	leave	VBD
18435	18	3	us	-PRON-	PRP
18435	18	4	little	little	JJ
18435	18	5	folks	folk	NNS
18435	18	6	to	to	TO
18435	18	7	bear	bear	VB
18435	18	8	the	the	DT
18435	18	9	burdens	burden	NNS
18435	18	10	.	.	.
18435	19	1	At	at	IN
18435	19	2	the	the	DT
18435	19	3	age	age	NN
18435	19	4	of	of	IN
18435	19	5	five	five	CD
18435	19	6	I	-PRON-	PRP
18435	19	7	had	have	VBD
18435	19	8	to	to	TO
18435	19	9	carry	carry	VB
18435	19	10	water	water	NN
18435	19	11	from	from	IN
18435	19	12	the	the	DT
18435	19	13	spring	spring	NN
18435	19	14	about	about	IN
18435	19	15	a	a	DT
18435	19	16	quarter	quarter	NN
18435	19	17	of	of	IN
18435	19	18	a	a	DT
18435	19	19	mile	mile	NN
18435	19	20	from	from	IN
18435	19	21	the	the	DT
18435	19	22	house	house	NN
18435	19	23	,	,	,
18435	19	24	drive	drive	VB
18435	19	25	the	the	DT
18435	19	26	cows	cow	NNS
18435	19	27	to	to	IN
18435	19	28	and	and	CC
18435	19	29	from	from	IN
18435	19	30	the	the	DT
18435	19	31	pastures	pasture	NNS
18435	19	32	,	,	,
18435	19	33	mind	mind	VB
18435	19	34	the	the	DT
18435	19	35	calves	calf	NNS
18435	19	36	,	,	,
18435	19	37	gather	gather	VB
18435	19	38	chips	chip	NNS
18435	19	39	,	,	,
18435	19	40	etc	etc	FW
18435	19	41	.	.	.
18435	20	1	In	in	IN
18435	20	2	1867	1867	CD
18435	20	3	my	-PRON-	PRP$
18435	20	4	mother	mother	NN
18435	20	5	moved	move	VBD
18435	20	6	to	to	IN
18435	20	7	Nashville	Nashville	NNP
18435	20	8	,	,	,
18435	20	9	Tennessee	Tennessee	NNP
18435	20	10	,	,	,
18435	20	11	my	-PRON-	PRP$
18435	20	12	grandmother	grandmother	NN
18435	20	13	's	's	POS
18435	20	14	home	home	NN
18435	20	15	,	,	,
18435	20	16	where	where	WRB
18435	20	17	I	-PRON-	PRP
18435	20	18	attended	attend	VBD
18435	20	19	one	one	CD
18435	20	20	term	term	NN
18435	20	21	of	of	IN
18435	20	22	school	school	NN
18435	20	23	.	.	.
18435	21	1	Two	two	CD
18435	21	2	of	of	IN
18435	21	3	my	-PRON-	PRP$
18435	21	4	brothers	brother	NNS
18435	21	5	were	be	VBD
18435	21	6	lost	lose	VBN
18435	21	7	in	in	IN
18435	21	8	the	the	DT
18435	21	9	war	war	NN
18435	21	10	,	,	,
18435	21	11	a	a	DT
18435	21	12	fact	fact	NN
18435	21	13	that	that	WDT
18435	21	14	wrecked	wreck	VBD
18435	21	15	my	-PRON-	PRP$
18435	21	16	mother	mother	NN
18435	21	17	's	's	POS
18435	21	18	health	health	NN
18435	21	19	somewhat	somewhat	RB
18435	21	20	and	and	CC
18435	21	21	I	-PRON-	PRP
18435	21	22	thought	think	VBD
18435	21	23	I	-PRON-	PRP
18435	21	24	could	could	MD
18435	21	25	be	be	VB
18435	21	26	of	of	IN
18435	21	27	better	well	JJR
18435	21	28	service	service	NN
18435	21	29	to	to	IN
18435	21	30	her	-PRON-	PRP
18435	21	31	and	and	CC
18435	21	32	prolong	prolong	VB
18435	21	33	her	-PRON-	PRP$
18435	21	34	life	life	NN
18435	21	35	by	by	IN
18435	21	36	getting	get	VBG
18435	21	37	work	work	NN
18435	21	38	.	.	.
18435	22	1	When	when	WRB
18435	22	2	summer	summer	NN
18435	22	3	came	come	VBD
18435	22	4	I	-PRON-	PRP
18435	22	5	got	get	VBD
18435	22	6	work	work	NN
18435	22	7	milking	milking	NN
18435	22	8	cows	cow	NNS
18435	22	9	for	for	IN
18435	22	10	some	some	DT
18435	22	11	neighbors	neighbor	NNS
18435	22	12	,	,	,
18435	22	13	for	for	IN
18435	22	14	which	which	WDT
18435	22	15	I	-PRON-	PRP
18435	22	16	got	get	VBD
18435	22	17	two	two	CD
18435	22	18	dollars	dollar	NNS
18435	22	19	a	a	DT
18435	22	20	month	month	NN
18435	22	21	.	.	.
18435	23	1	I	-PRON-	PRP
18435	23	2	also	also	RB
18435	23	3	carried	carry	VBD
18435	23	4	hot	hot	JJ
18435	23	5	dinners	dinner	NNS
18435	23	6	for	for	IN
18435	23	7	the	the	DT
18435	23	8	laborers	laborer	NNS
18435	23	9	in	in	IN
18435	23	10	the	the	DT
18435	23	11	fields	field	NNS
18435	23	12	,	,	,
18435	23	13	for	for	IN
18435	23	14	which	which	WDT
18435	23	15	each	each	DT
18435	23	16	one	one	NN
18435	23	17	paid	pay	VBD
18435	23	18	me	-PRON-	PRP
18435	23	19	twenty	twenty	CD
18435	23	20	-	-	HYPH
18435	23	21	five	five	CD
18435	23	22	cents	cent	NNS
18435	23	23	per	per	IN
18435	23	24	month	month	NN
18435	23	25	.	.	.
18435	24	1	All	all	DT
18435	24	2	of	of	IN
18435	24	3	this	this	DT
18435	24	4	,	,	,
18435	24	5	of	of	IN
18435	24	6	course	course	NN
18435	24	7	,	,	,
18435	24	8	went	go	VBD
18435	24	9	to	to	IN
18435	24	10	my	-PRON-	PRP$
18435	24	11	mother	mother	NN
18435	24	12	.	.	.
18435	25	1	I	-PRON-	PRP
18435	25	2	worked	work	VBD
18435	25	3	at	at	IN
18435	25	4	different	different	JJ
18435	25	5	places	place	NNS
18435	25	6	until	until	IN
18435	25	7	I	-PRON-	PRP
18435	25	8	was	be	VBD
18435	25	9	sixteen	sixteen	CD
18435	25	10	years	year	NNS
18435	25	11	old	old	JJ
18435	25	12	,	,	,
18435	25	13	but	but	CC
18435	25	14	long	long	RB
18435	25	15	before	before	RB
18435	25	16	that	that	DT
18435	25	17	time	time	NN
18435	25	18	I	-PRON-	PRP
18435	25	19	was	be	VBD
18435	25	20	taking	take	VBG
18435	25	21	care	care	NN
18435	25	22	of	of	IN
18435	25	23	my	-PRON-	PRP$
18435	25	24	mother	mother	NN
18435	25	25	.	.	.
18435	26	1	At	at	IN
18435	26	2	the	the	DT
18435	26	3	age	age	NN
18435	26	4	of	of	IN
18435	26	5	sixteen	sixteen	CD
18435	26	6	I	-PRON-	PRP
18435	26	7	was	be	VBD
18435	26	8	employed	employ	VBN
18435	26	9	in	in	IN
18435	26	10	Nashville	Nashville	NNP
18435	26	11	by	by	IN
18435	26	12	a	a	DT
18435	26	13	restaurant	restaurant	NN
18435	26	14	-	-	HYPH
18435	26	15	keeper	keeper	NN
18435	26	16	named	name	VBN
18435	26	17	Hemphill	Hemphill	NNP
18435	26	18	.	.	.
18435	27	1	I	-PRON-	PRP
18435	27	2	worked	work	VBD
18435	27	3	there	there	RB
18435	27	4	until	until	IN
18435	27	5	I	-PRON-	PRP
18435	27	6	was	be	VBD
18435	27	7	twenty	twenty	CD
18435	27	8	-	-	HYPH
18435	27	9	one	one	CD
18435	27	10	years	year	NNS
18435	27	11	of	of	IN
18435	27	12	age	age	NN
18435	27	13	.	.	.
18435	28	1	In	in	IN
18435	28	2	1881	1881	CD
18435	28	3	I	-PRON-	PRP
18435	28	4	came	come	VBD
18435	28	5	to	to	IN
18435	28	6	Chicago	Chicago	NNP
18435	28	7	and	and	CC
18435	28	8	got	get	VBD
18435	28	9	a	a	DT
18435	28	10	position	position	NN
18435	28	11	at	at	IN
18435	28	12	77	77	CD
18435	28	13	Clark	Clark	NNP
18435	28	14	Street	Street	NNP
18435	28	15	,	,	,
18435	28	16	where	where	WRB
18435	28	17	I	-PRON-	PRP
18435	28	18	remained	remain	VBD
18435	28	19	for	for	IN
18435	28	20	two	two	CD
18435	28	21	years	year	NNS
18435	28	22	at	at	IN
18435	28	23	a	a	DT
18435	28	24	salary	salary	NN
18435	28	25	of	of	IN
18435	28	26	ten	ten	CD
18435	28	27	dollars	dollar	NNS
18435	28	28	a	a	DT
18435	28	29	week	week	NN
18435	28	30	.	.	.
18435	29	1	In	in	IN
18435	29	2	1883	1883	CD
18435	29	3	I	-PRON-	PRP
18435	29	4	entered	enter	VBD
18435	29	5	the	the	DT
18435	29	6	Pullman	Pullman	NNP
18435	29	7	service	service	NN
18435	29	8	,	,	,
18435	29	9	my	-PRON-	PRP$
18435	29	10	first	first	JJ
18435	29	11	superintendent	superintendent	NN
18435	29	12	being	be	VBG
18435	29	13	J.	J.	NNP
18435	29	14	P.	P.	NNP
18435	29	15	Mehen	Mehen	NNP
18435	29	16	.	.	.
18435	30	1	I	-PRON-	PRP
18435	30	2	remained	remain	VBD
18435	30	3	in	in	IN
18435	30	4	their	-PRON-	PRP$
18435	30	5	service	service	NN
18435	30	6	until	until	IN
18435	30	7	1897	1897	CD
18435	30	8	.	.	.
18435	31	1	During	during	IN
18435	31	2	the	the	DT
18435	31	3	time	time	NN
18435	31	4	I	-PRON-	PRP
18435	31	5	was	be	VBD
18435	31	6	in	in	IN
18435	31	7	their	-PRON-	PRP$
18435	31	8	service	service	NN
18435	31	9	some	some	DT
18435	31	10	of	of	IN
18435	31	11	the	the	DT
18435	31	12	most	most	RBS
18435	31	13	prominent	prominent	JJ
18435	31	14	people	people	NNS
18435	31	15	in	in	IN
18435	31	16	the	the	DT
18435	31	17	world	world	NN
18435	31	18	traveled	travel	VBD
18435	31	19	in	in	IN
18435	31	20	the	the	DT
18435	31	21	car	car	NN
18435	31	22	assigned	assign	VBN
18435	31	23	to	to	IN
18435	31	24	me	-PRON-	PRP
18435	31	25	,	,	,
18435	31	26	as	as	IN
18435	31	27	I	-PRON-	PRP
18435	31	28	was	be	VBD
18435	31	29	selected	select	VBN
18435	31	30	to	to	TO
18435	31	31	handle	handle	VB
18435	31	32	all	all	DT
18435	31	33	special	special	JJ
18435	31	34	parties	party	NNS
18435	31	35	.	.	.
18435	32	1	Among	among	IN
18435	32	2	the	the	DT
18435	32	3	distinguished	distinguished	JJ
18435	32	4	people	people	NNS
18435	32	5	who	who	WP
18435	32	6	traveled	travel	VBD
18435	32	7	in	in	IN
18435	32	8	my	-PRON-	PRP$
18435	32	9	care	care	NN
18435	32	10	were	be	VBD
18435	32	11	Stanley	Stanley	NNP
18435	32	12	,	,	,
18435	32	13	the	the	DT
18435	32	14	African	african	JJ
18435	32	15	explorer	explorer	NN
18435	32	16	;	;	:
18435	32	17	President	President	NNP
18435	32	18	Cleveland	Cleveland	NNP
18435	32	19	;	;	:
18435	32	20	President	President	NNP
18435	32	21	Harrison	Harrison	NNP
18435	32	22	;	;	:
18435	32	23	Adelina	Adelina	NNP
18435	32	24	Patti	Patti	NNP
18435	32	25	,	,	,
18435	32	26	the	the	DT
18435	32	27	noted	note	VBN
18435	32	28	singer	singer	NN
18435	32	29	of	of	IN
18435	32	30	the	the	DT
18435	32	31	world	world	NN
18435	32	32	at	at	IN
18435	32	33	that	that	DT
18435	32	34	time	time	NN
18435	32	35	;	;	:
18435	32	36	Booth	Booth	NNP
18435	32	37	and	and	CC
18435	32	38	Barrett	Barrett	NNP
18435	32	39	;	;	:
18435	32	40	Modjeski	Modjeski	NNP
18435	32	41	and	and	CC
18435	32	42	Paderewski	Paderewski	NNP
18435	32	43	.	.	.
18435	33	1	I	-PRON-	PRP
18435	33	2	also	also	RB
18435	33	3	had	have	VBD
18435	33	4	charge	charge	NN
18435	33	5	of	of	IN
18435	33	6	the	the	DT
18435	33	7	car	car	NN
18435	33	8	for	for	IN
18435	33	9	Princess	Princess	NNP
18435	33	10	Eulalie	Eulalie	NNP
18435	33	11	of	of	IN
18435	33	12	Spain	Spain	NNP
18435	33	13	,	,	,
18435	33	14	when	when	WRB
18435	33	15	she	-PRON-	PRP
18435	33	16	was	be	VBD
18435	33	17	the	the	DT
18435	33	18	guest	guest	NN
18435	33	19	of	of	IN
18435	33	20	Chicago	Chicago	NNP
18435	33	21	during	during	IN
18435	33	22	the	the	DT
18435	33	23	World	World	NNP
18435	33	24	's	's	POS
18435	33	25	Fair	Fair	NNP
18435	33	26	.	.	.
18435	34	1	In	in	IN
18435	34	2	1894	1894	CD
18435	34	3	I	-PRON-	PRP
18435	34	4	set	set	VBD
18435	34	5	sail	sail	NN
18435	34	6	from	from	IN
18435	34	7	Vancouver	Vancouver	NNP
18435	34	8	on	on	IN
18435	34	9	the	the	DT
18435	34	10	Empress	Empress	NNP
18435	34	11	of	of	IN
18435	34	12	China	China	NNP
18435	34	13	with	with	IN
18435	34	14	Mr.	Mr.	NNP
18435	34	15	and	and	CC
18435	34	16	Mrs.	Mrs.	NNP
18435	34	17	Nathan	Nathan	NNP
18435	34	18	A.	A.	NNP
18435	34	19	Baldwin	Baldwin	NNP
18435	34	20	for	for	IN
18435	34	21	Japan	Japan	NNP
18435	34	22	,	,	,
18435	34	23	visiting	visit	VBG
18435	34	24	the	the	DT
18435	34	25	Cherry	Cherry	NNP
18435	34	26	Blossom	Blossom	NNP
18435	34	27	Festival	Festival	NNP
18435	34	28	at	at	IN
18435	34	29	Tokio	Tokio	NNP
18435	34	30	.	.	.
18435	35	1	In	in	IN
18435	35	2	1897	1897	CD
18435	35	3	Mr.	Mr.	NNP
18435	35	4	Arthur	Arthur	NNP
18435	35	5	Stillwell	Stillwell	NNP
18435	35	6	,	,	,
18435	35	7	at	at	IN
18435	35	8	that	that	DT
18435	35	9	time	time	NN
18435	35	10	president	president	NN
18435	35	11	of	of	IN
18435	35	12	the	the	DT
18435	35	13	Kansas	Kansas	NNP
18435	35	14	City	City	NNP
18435	35	15	,	,	,
18435	35	16	Pittsburg	Pittsburg	NNP
18435	35	17	&	&	CC
18435	35	18	Gould	Gould	NNP
18435	35	19	Railroad	Railroad	NNP
18435	35	20	,	,	,
18435	35	21	gave	give	VBD
18435	35	22	me	-PRON-	PRP
18435	35	23	charge	charge	NN
18435	35	24	of	of	IN
18435	35	25	his	-PRON-	PRP$
18435	35	26	magnificent	magnificent	JJ
18435	35	27	$	$	$
18435	35	28	20,000	20,000	CD
18435	35	29	private	private	JJ
18435	35	30	car	car	NN
18435	35	31	.	.	.
18435	36	1	I	-PRON-	PRP
18435	36	2	remained	remain	VBD
18435	36	3	with	with	IN
18435	36	4	him	-PRON-	PRP
18435	36	5	seventeen	seventeen	CD
18435	36	6	months	month	NNS
18435	36	7	when	when	WRB
18435	36	8	the	the	DT
18435	36	9	road	road	NN
18435	36	10	went	go	VBD
18435	36	11	into	into	IN
18435	36	12	the	the	DT
18435	36	13	hands	hand	NNS
18435	36	14	of	of	IN
18435	36	15	receivers	receiver	NNS
18435	36	16	,	,	,
18435	36	17	and	and	CC
18435	36	18	the	the	DT
18435	36	19	car	car	NN
18435	36	20	was	be	VBD
18435	36	21	sold	sell	VBN
18435	36	22	to	to	IN
18435	36	23	John	John	NNP
18435	36	24	W.	W.	NNP
18435	36	25	Gates	Gates	NNP
18435	36	26	syndicate	syndicate	NN
18435	36	27	.	.	.
18435	37	1	However	however	RB
18435	37	2	,	,	,
18435	37	3	I	-PRON-	PRP
18435	37	4	had	have	VBD
18435	37	5	charge	charge	NN
18435	37	6	of	of	IN
18435	37	7	the	the	DT
18435	37	8	car	car	NN
18435	37	9	under	under	IN
18435	37	10	the	the	DT
18435	37	11	new	new	JJ
18435	37	12	management	management	NN
18435	37	13	until	until	IN
18435	37	14	1907	1907	CD
18435	37	15	,	,	,
18435	37	16	since	since	IN
18435	37	17	which	which	WDT
18435	37	18	time	time	NN
18435	37	19	I	-PRON-	PRP
18435	37	20	have	have	VBP
18435	37	21	been	be	VBN
18435	37	22	employed	employ	VBN
18435	37	23	as	as	IN
18435	37	24	chef	chef	NN
18435	37	25	of	of	IN
18435	37	26	the	the	DT
18435	37	27	subsidiary	subsidiary	JJ
18435	37	28	companies	company	NNS
18435	37	29	of	of	IN
18435	37	30	the	the	DT
18435	37	31	United	United	NNP
18435	37	32	States	States	NNP
18435	37	33	Steel	Steel	NNP
18435	37	34	Corporation	Corporation	NNP
18435	37	35	in	in	IN
18435	37	36	Chicago	Chicago	NNP
18435	37	37	.	.	.
18435	38	1	HINTS	hint	NNS
18435	38	2	TO	to	IN
18435	38	3	KITCHEN	KITCHEN	NNP
18435	38	4	MAIDS	MAIDS	NNP
18435	38	5	It	-PRON-	PRP
18435	38	6	is	be	VBZ
18435	38	7	always	always	RB
18435	38	8	necessary	necessary	JJ
18435	38	9	to	to	TO
18435	38	10	keep	keep	VB
18435	38	11	your	-PRON-	PRP$
18435	38	12	kitchen	kitchen	NN
18435	38	13	in	in	IN
18435	38	14	the	the	DT
18435	38	15	best	good	JJS
18435	38	16	condition	condition	NN
18435	38	17	.	.	.
18435	39	1	~Breakfast~--If	~Breakfast~--If	``
18435	39	2	a	a	DT
18435	39	3	percolator	percolator	NN
18435	39	4	is	be	VBZ
18435	39	5	used	use	VBN
18435	39	6	it	-PRON-	PRP
18435	39	7	should	should	MD
18435	39	8	first	first	RB
18435	39	9	be	be	VB
18435	39	10	put	put	VBN
18435	39	11	into	into	IN
18435	39	12	operation	operation	NN
18435	39	13	.	.	.
18435	40	1	If	if	IN
18435	40	2	the	the	DT
18435	40	3	breakfast	breakfast	NN
18435	40	4	consists	consist	VBZ
18435	40	5	of	of	IN
18435	40	6	grapefruit	grapefruit	NN
18435	40	7	,	,	,
18435	40	8	cereals	cereal	NNS
18435	40	9	,	,	,
18435	40	10	etc	etc	FW
18435	40	11	.	.	FW
18435	40	12	,	,	,
18435	40	13	your	-PRON-	PRP$
18435	40	14	cereal	cereal	NN
18435	40	15	should	should	MD
18435	40	16	be	be	VB
18435	40	17	the	the	DT
18435	40	18	next	next	JJ
18435	40	19	article	article	NN
18435	40	20	prepared	prepare	VBD
18435	40	21	.	.	.
18435	41	1	If	if	IN
18435	41	2	there	there	EX
18435	41	3	is	be	VBZ
18435	41	4	no	no	DT
18435	41	5	diningroom	diningroom	NN
18435	41	6	maid	maid	NN
18435	41	7	,	,	,
18435	41	8	you	-PRON-	PRP
18435	41	9	can	can	MD
18435	41	10	then	then	RB
18435	41	11	put	put	VB
18435	41	12	your	-PRON-	PRP$
18435	41	13	diningroom	diningroom	NN
18435	41	14	in	in	IN
18435	41	15	order	order	NN
18435	41	16	.	.	.
18435	42	1	If	if	IN
18435	42	2	hot	hot	JJ
18435	42	3	bread	bread	NN
18435	42	4	is	be	VBZ
18435	42	5	to	to	TO
18435	42	6	be	be	VB
18435	42	7	served	serve	VBN
18435	42	8	(	(	-LRB-
18435	42	9	including	include	VBG
18435	42	10	cakes	cake	NNS
18435	42	11	)	)	-RRB-
18435	42	12	that	that	WDT
18435	42	13	is	be	VBZ
18435	42	14	the	the	DT
18435	42	15	next	next	JJ
18435	42	16	thing	thing	NN
18435	42	17	to	to	TO
18435	42	18	be	be	VB
18435	42	19	prepared	prepare	VBN
18435	42	20	.	.	.
18435	43	1	Your	-PRON-	PRP$
18435	43	2	gas	gas	NN
18435	43	3	range	range	NN
18435	43	4	is	be	VBZ
18435	43	5	of	of	IN
18435	43	6	course	course	NN
18435	43	7	lighted	light	VBN
18435	43	8	,	,	,
18435	43	9	and	and	CC
18435	43	10	your	-PRON-	PRP$
18435	43	11	oven	oven	JJ
18435	43	12	heated	heat	VBD
18435	43	13	.	.	.
18435	44	1	Perhaps	perhaps	RB
18435	44	2	you	-PRON-	PRP
18435	44	3	have	have	VBP
18435	44	4	for	for	IN
18435	44	5	breakfast	breakfast	NN
18435	44	6	poached	poach	VBN
18435	44	7	eggs	egg	NNS
18435	44	8	on	on	IN
18435	44	9	toast	toast	NN
18435	44	10	,	,	,
18435	44	11	Deerfoot	Deerfoot	NNP
18435	44	12	sausage	sausage	NN
18435	44	13	or	or	CC
18435	44	14	boiled	boil	VBN
18435	44	15	ham	ham	NN
18435	44	16	.	.	.
18435	45	1	One	one	CD
18435	45	2	of	of	IN
18435	45	3	the	the	DT
18435	45	4	above	above	JJ
18435	45	5	,	,	,
18435	45	6	with	with	IN
18435	45	7	your	-PRON-	PRP$
18435	45	8	other	other	JJ
18435	45	9	dishes	dish	NNS
18435	45	10	,	,	,
18435	45	11	is	be	VBZ
18435	45	12	enough	enough	JJ
18435	45	13	for	for	IN
18435	45	14	a	a	DT
18435	45	15	person	person	NN
18435	45	16	employed	employ	VBN
18435	45	17	indoors	indoor	NNS
18435	45	18	.	.	.
18435	46	1	When	when	WRB
18435	46	2	your	-PRON-	PRP$
18435	46	3	breakfast	breakfast	NN
18435	46	4	gong	gong	NN
18435	46	5	is	be	VBZ
18435	46	6	sounded	sound	VBN
18435	46	7	put	put	VBN
18435	46	8	your	-PRON-	PRP$
18435	46	9	biscuits	biscuit	NNS
18435	46	10	,	,	,
18435	46	11	eggs	egg	NNS
18435	46	12	,	,	,
18435	46	13	bread	bread	NN
18435	46	14	,	,	,
18435	46	15	etc	etc	FW
18435	46	16	.	.	FW
18435	46	17	,	,	,
18435	46	18	in	in	IN
18435	46	19	the	the	DT
18435	46	20	oven	oven	NN
18435	46	21	so	so	IN
18435	46	22	that	that	IN
18435	46	23	they	-PRON-	PRP
18435	46	24	may	may	MD
18435	46	25	be	be	VB
18435	46	26	ready	ready	JJ
18435	46	27	to	to	TO
18435	46	28	serve	serve	VB
18435	46	29	when	when	WRB
18435	46	30	the	the	DT
18435	46	31	family	family	NN
18435	46	32	have	have	VBP
18435	46	33	eaten	eat	VBN
18435	46	34	their	-PRON-	PRP$
18435	46	35	grapefruit	grapefruit	NN
18435	46	36	and	and	CC
18435	46	37	cereal	cereal	NN
18435	46	38	.	.	.
18435	47	1	~Luncheon~--This	~Luncheon~--This	NFP
18435	47	2	is	be	VBZ
18435	47	3	the	the	DT
18435	47	4	easiest	easy	JJS
18435	47	5	meal	meal	NN
18435	47	6	of	of	IN
18435	47	7	the	the	DT
18435	47	8	three	three	CD
18435	47	9	to	to	TO
18435	47	10	prepare	prepare	VB
18435	47	11	.	.	.
18435	48	1	Yesterday	yesterday	NN
18435	48	2	's	's	POS
18435	48	3	dinner	dinner	NN
18435	48	4	perhaps	perhaps	RB
18435	48	5	consisted	consist	VBD
18435	48	6	of	of	IN
18435	48	7	roast	roast	NN
18435	48	8	turkey	turkey	NNP
18435	48	9	,	,	,
18435	48	10	beef	beef	NNP
18435	48	11	or	or	CC
18435	48	12	lamb	lamb	NN
18435	48	13	,	,	,
18435	48	14	and	and	CC
18435	48	15	there	there	EX
18435	48	16	is	be	VBZ
18435	48	17	some	some	DT
18435	48	18	meat	meat	NN
18435	48	19	left	leave	VBN
18435	48	20	over	over	RP
18435	48	21	;	;	:
18435	48	22	then	then	RB
18435	48	23	pick	pick	VB
18435	48	24	out	out	RP
18435	48	25	one	one	CD
18435	48	26	of	of	IN
18435	48	27	my	-PRON-	PRP$
18435	48	28	receipts	receipt	NNS
18435	48	29	calling	call	VBG
18435	48	30	for	for	IN
18435	48	31	minced	mince	VBN
18435	48	32	or	or	CC
18435	48	33	creamed	creamed	JJ
18435	48	34	meats	meat	NNS
18435	48	35	;	;	,
18435	48	36	baked	bake	VBD
18435	48	37	or	or	CC
18435	48	38	stuffed	stuff	VBN
18435	48	39	potatoes	potato	NNS
18435	48	40	are	be	VBP
18435	48	41	always	always	RB
18435	48	42	nice	nice	JJ
18435	48	43	,	,	,
18435	48	44	or	or	CC
18435	48	45	there	there	EX
18435	48	46	may	may	MD
18435	48	47	be	be	VB
18435	48	48	cold	cold	JJ
18435	48	49	potatoes	potato	NNS
18435	48	50	left	leave	VBN
18435	48	51	over	over	IN
18435	48	52	that	that	WDT
18435	48	53	can	can	MD
18435	48	54	be	be	VB
18435	48	55	mashed	mash	VBN
18435	48	56	,	,	,
18435	48	57	made	make	VBN
18435	48	58	into	into	IN
18435	48	59	cakes	cake	NNS
18435	48	60	and	and	CC
18435	48	61	fried	fry	VBN
18435	48	62	.	.	.
18435	49	1	~Dinner~--For	~dinner~--for	IN
18435	49	2	a	a	DT
18435	49	3	roast	roast	NN
18435	49	4	beef	beef	NN
18435	49	5	dinner	dinner	NN
18435	49	6	serve	serve	VB
18435	49	7	vegetable	vegetable	NN
18435	49	8	soup	soup	NN
18435	49	9	as	as	IN
18435	49	10	the	the	DT
18435	49	11	first	first	JJ
18435	49	12	course	course	NN
18435	49	13	,	,	,
18435	49	14	with	with	IN
18435	49	15	a	a	DT
18435	49	16	relish	relish	NN
18435	49	17	of	of	IN
18435	49	18	vegetables	vegetable	NNS
18435	49	19	in	in	IN
18435	49	20	season	season	NN
18435	49	21	and	and	CC
18435	49	22	horseradish	horseradish	NN
18435	49	23	or	or	CC
18435	49	24	chow	chow	NN
18435	49	25	-	-	HYPH
18435	49	26	chow	chow	NN
18435	49	27	pickle	pickle	NN
18435	49	28	,	,	,
18435	49	29	unless	unless	IN
18435	49	30	you	-PRON-	PRP
18435	49	31	serve	serve	VBP
18435	49	32	salad	salad	NN
18435	49	33	.	.	.
18435	50	1	If	if	IN
18435	50	2	quail	quail	NN
18435	50	3	or	or	CC
18435	50	4	ducks	duck	NNS
18435	50	5	are	be	VBP
18435	50	6	to	to	TO
18435	50	7	be	be	VB
18435	50	8	served	serve	VBN
18435	50	9	for	for	IN
18435	50	10	dinner	dinner	NN
18435	50	11	,	,	,
18435	50	12	an	an	DT
18435	50	13	old	old	JJ
18435	50	14	Indian	indian	JJ
18435	50	15	dish	dish	NN
18435	50	16	,	,	,
18435	50	17	wild	wild	JJ
18435	50	18	rice	rice	NN
18435	50	19	,	,	,
18435	50	20	is	be	VBZ
18435	50	21	very	very	RB
18435	50	22	desirable	desirable	JJ
18435	50	23	.	.	.
18435	51	1	Prepare	prepare	VB
18435	51	2	this	this	DT
18435	51	3	rice	rice	NN
18435	51	4	as	as	IN
18435	51	5	follows	follow	VBZ
18435	51	6	:	:	:
18435	51	7	Place	place	NN
18435	51	8	in	in	IN
18435	51	9	a	a	DT
18435	51	10	double	double	JJ
18435	51	11	boiler	boiler	NN
18435	51	12	a	a	DT
18435	51	13	cupful	cupful	NN
18435	51	14	of	of	IN
18435	51	15	milk	milk	NN
18435	51	16	or	or	CC
18435	51	17	cream	cream	NN
18435	51	18	to	to	IN
18435	51	19	each	each	DT
18435	51	20	cupful	cupful	NN
18435	51	21	of	of	IN
18435	51	22	rice	rice	NN
18435	51	23	and	and	CC
18435	51	24	add	add	VB
18435	51	25	salt	salt	NN
18435	51	26	and	and	CC
18435	51	27	pepper	pepper	NN
18435	51	28	to	to	IN
18435	51	29	taste	taste	NN
18435	51	30	.	.	.
18435	52	1	It	-PRON-	PRP
18435	52	2	requires	require	VBZ
18435	52	3	a	a	DT
18435	52	4	little	little	JJ
18435	52	5	longer	long	JJR
18435	52	6	to	to	TO
18435	52	7	cook	cook	VB
18435	52	8	than	than	IN
18435	52	9	the	the	DT
18435	52	10	ordinary	ordinary	JJ
18435	52	11	rice	rice	NN
18435	52	12	,	,	,
18435	52	13	but	but	CC
18435	52	14	must	must	MD
18435	52	15	not	not	RB
18435	52	16	be	be	VB
18435	52	17	stirred	stir	VBN
18435	52	18	.	.	.
18435	53	1	If	if	IN
18435	53	2	it	-PRON-	PRP
18435	53	3	becomes	become	VBZ
18435	53	4	dry	dry	JJ
18435	53	5	add	add	VB
18435	53	6	a	a	DT
18435	53	7	little	little	JJ
18435	53	8	milk	milk	NN
18435	53	9	from	from	IN
18435	53	10	time	time	NN
18435	53	11	to	to	IN
18435	53	12	time	time	NN
18435	53	13	.	.	.
18435	54	1	Do	do	VB
18435	54	2	not	not	RB
18435	54	3	serve	serve	VB
18435	54	4	dishes	dish	NNS
18435	54	5	at	at	IN
18435	54	6	the	the	DT
18435	54	7	same	same	JJ
18435	54	8	meal	meal	NN
18435	54	9	that	that	DT
18435	54	10	conflict	conflict	NN
18435	54	11	.	.	.
18435	55	1	For	for	IN
18435	55	2	instance	instance	NN
18435	55	3	,	,	,
18435	55	4	if	if	IN
18435	55	5	you	-PRON-	PRP
18435	55	6	have	have	VBP
18435	55	7	sliced	slice	VBN
18435	55	8	tomatoes	tomato	NNS
18435	55	9	,	,	,
18435	55	10	do	do	VB
18435	55	11	not	not	RB
18435	55	12	serve	serve	VB
18435	55	13	tomato	tomato	NNP
18435	55	14	soup	soup	NN
18435	55	15	.	.	.
18435	56	1	If	if	IN
18435	56	2	,	,	,
18435	56	3	however	however	RB
18435	56	4	,	,	,
18435	56	5	you	-PRON-	PRP
18435	56	6	have	have	VBP
18435	56	7	potato	potato	NN
18435	56	8	soup	soup	NN
18435	56	9	,	,	,
18435	56	10	it	-PRON-	PRP
18435	56	11	would	would	MD
18435	56	12	not	not	RB
18435	56	13	be	be	VB
18435	56	14	out	out	IN
18435	56	15	of	of	IN
18435	56	16	place	place	NN
18435	56	17	to	to	TO
18435	56	18	serve	serve	VB
18435	56	19	potatoes	potato	NNS
18435	56	20	with	with	IN
18435	56	21	your	-PRON-	PRP$
18435	56	22	dinner	dinner	NN
18435	56	23	.	.	.
18435	57	1	Fish	fish	NN
18435	57	2	should	should	MD
18435	57	3	never	never	RB
18435	57	4	be	be	VB
18435	57	5	served	serve	VBN
18435	57	6	without	without	IN
18435	57	7	a	a	DT
18435	57	8	salad	salad	NN
18435	57	9	of	of	IN
18435	57	10	some	some	DT
18435	57	11	kind	kind	NN
18435	57	12	.	.	.
18435	58	1	The	the	DT
18435	58	2	above	above	JJ
18435	58	3	are	be	VBP
18435	58	4	merely	merely	RB
18435	58	5	suggestions	suggestion	NNS
18435	58	6	that	that	WDT
18435	58	7	have	have	VBP
18435	58	8	been	be	VBN
18435	58	9	of	of	IN
18435	58	10	material	material	JJ
18435	58	11	assistance	assistance	NN
18435	58	12	to	to	IN
18435	58	13	me	-PRON-	PRP
18435	58	14	.	.	.
18435	59	1	TABLE	TABLE	NNS
18435	59	2	OF	of	IN
18435	59	3	WEIGHTS	weights	NN
18435	59	4	AND	and	CC
18435	59	5	MEASURES	MEASURES	NNP
18435	59	6	Four	four	CD
18435	59	7	teaspoonfuls	teaspoonful	NNS
18435	59	8	of	of	IN
18435	59	9	a	a	DT
18435	59	10	liquid	liquid	JJ
18435	59	11	equal	equal	JJ
18435	59	12	1	1	CD
18435	59	13	tablespoonful	tablespoonful	JJ
18435	59	14	.	.	.
18435	60	1	Four	four	CD
18435	60	2	tablespoonfuls	tablespoonful	NNS
18435	60	3	of	of	IN
18435	60	4	a	a	DT
18435	60	5	liquid	liquid	JJ
18435	60	6	equal	equal	JJ
18435	60	7	1/2	1/2	CD
18435	60	8	gill	gill	NN
18435	60	9	or	or	CC
18435	60	10	1/4	1/4	CD
18435	60	11	cup	cup	NN
18435	60	12	.	.	.
18435	61	1	One	one	CD
18435	61	2	-	-	HYPH
18435	61	3	half	half	NN
18435	61	4	cup	cup	NN
18435	61	5	equals	equal	VBZ
18435	61	6	1	1	CD
18435	61	7	gill	gill	NN
18435	61	8	.	.	.
18435	62	1	Two	two	CD
18435	62	2	gills	gill	NNS
18435	62	3	equal	equal	JJ
18435	62	4	1	1	CD
18435	62	5	cup	cup	NN
18435	62	6	.	.	.
18435	63	1	Two	two	CD
18435	63	2	cups	cup	NNS
18435	63	3	equal	equal	VBP
18435	63	4	1	1	CD
18435	63	5	pint	pint	NN
18435	63	6	.	.	.
18435	64	1	Two	two	CD
18435	64	2	pints	pint	NNS
18435	64	3	(	(	-LRB-
18435	64	4	4	4	CD
18435	64	5	cups	cup	NNS
18435	64	6	)	)	-RRB-
18435	64	7	equal	equal	JJ
18435	64	8	1	1	CD
18435	64	9	quart	quart	NN
18435	64	10	.	.	.
18435	65	1	Four	four	CD
18435	65	2	cups	cup	NNS
18435	65	3	of	of	IN
18435	65	4	flour	flour	NN
18435	65	5	equal	equal	JJ
18435	65	6	1	1	CD
18435	65	7	pound	pound	NN
18435	65	8	or	or	CC
18435	65	9	1	1	CD
18435	65	10	quart	quart	NN
18435	65	11	.	.	.
18435	66	1	Two	two	CD
18435	66	2	cups	cup	NNS
18435	66	3	of	of	IN
18435	66	4	butter	butter	NN
18435	66	5	,	,	,
18435	66	6	solid	solid	JJ
18435	66	7	,	,	,
18435	66	8	equal	equal	JJ
18435	66	9	1	1	CD
18435	66	10	pound	pound	NN
18435	66	11	.	.	.
18435	67	1	One	one	CD
18435	67	2	half	half	JJ
18435	67	3	cup	cup	NN
18435	67	4	of	of	IN
18435	67	5	butter	butter	NN
18435	67	6	,	,	,
18435	67	7	solid	solid	JJ
18435	67	8	,	,	,
18435	67	9	equals	equal	VBZ
18435	67	10	1/4	1/4	CD
18435	67	11	pound	pound	NN
18435	67	12	4	4	CD
18435	67	13	ounces	ounce	NNS
18435	67	14	.	.	.
18435	68	1	Two	two	CD
18435	68	2	cups	cup	NNS
18435	68	3	of	of	IN
18435	68	4	granulated	granulate	VBN
18435	68	5	sugar	sugar	NN
18435	68	6	equal	equal	NNP
18435	68	7	1	1	CD
18435	68	8	pound	pound	NN
18435	68	9	.	.	.
18435	69	1	Two	two	CD
18435	69	2	and	and	CC
18435	69	3	one	one	CD
18435	69	4	half	half	NN
18435	69	5	cups	cup	NNS
18435	69	6	of	of	IN
18435	69	7	powdered	powdered	JJ
18435	69	8	sugar	sugar	NN
18435	69	9	equal	equal	NNP
18435	69	10	1	1	CD
18435	69	11	pound	pound	NN
18435	69	12	.	.	.
18435	70	1	One	one	CD
18435	70	2	pint	pint	NN
18435	70	3	of	of	IN
18435	70	4	milk	milk	NN
18435	70	5	or	or	CC
18435	70	6	water	water	NN
18435	70	7	equals	equal	VBZ
18435	70	8	1	1	CD
18435	70	9	pound	pound	NN
18435	70	10	.	.	.
18435	71	1	One	one	CD
18435	71	2	pint	pint	NN
18435	71	3	of	of	IN
18435	71	4	chopped	chopped	JJ
18435	71	5	meat	meat	NN
18435	71	6	equals	equal	NNS
18435	71	7	1	1	CD
18435	71	8	pound	pound	NN
18435	71	9	.	.	.
18435	72	1	Ten	ten	CD
18435	72	2	eggs	egg	NNS
18435	72	3	,	,	,
18435	72	4	shelled	shell	VBN
18435	72	5	,	,	,
18435	72	6	equal	equal	JJ
18435	72	7	1	1	CD
18435	72	8	pound	pound	NN
18435	72	9	.	.	.
18435	73	1	Eight	eight	CD
18435	73	2	eggs	egg	NNS
18435	73	3	with	with	IN
18435	73	4	shells	shell	NNS
18435	73	5	equal	equal	JJ
18435	73	6	1	1	CD
18435	73	7	pound	pound	NN
18435	73	8	.	.	.
18435	74	1	Two	two	CD
18435	74	2	tablespoonfuls	tablespoonful	NNS
18435	74	3	of	of	IN
18435	74	4	butter	butter	NN
18435	74	5	equal	equal	JJ
18435	74	6	1	1	CD
18435	74	7	ounce	ounce	NN
18435	74	8	.	.	.
18435	75	1	Two	two	CD
18435	75	2	tablespoonfuls	tablespoonful	NNS
18435	75	3	of	of	IN
18435	75	4	granulated	granulate	VBN
18435	75	5	sugar	sugar	NN
18435	75	6	equal	equal	JJ
18435	75	7	1	1	CD
18435	75	8	ounce	ounce	NN
18435	75	9	.	.	.
18435	76	1	Four	four	CD
18435	76	2	tablespoonfuls	tablespoonful	NNS
18435	76	3	of	of	IN
18435	76	4	flour	flour	NN
18435	76	5	equal	equal	JJ
18435	76	6	1	1	CD
18435	76	7	ounce	ounce	NN
18435	76	8	.	.	.
18435	77	1	Four	four	CD
18435	77	2	tablespoonfuls	tablespoonful	NNS
18435	77	3	of	of	IN
18435	77	4	coffee	coffee	NN
18435	77	5	equal	equal	JJ
18435	77	6	1	1	CD
18435	77	7	ounce	ounce	NN
18435	77	8	.	.	.
18435	78	1	One	one	CD
18435	78	2	tablespoonful	tablespoonful	NN
18435	78	3	of	of	IN
18435	78	4	liquid	liquid	NN
18435	78	5	equals	equal	VBZ
18435	78	6	1/2	1/2	CD
18435	78	7	ounce	ounce	NN
18435	78	8	.	.	.
18435	79	1	Four	four	CD
18435	79	2	tablespoonfuls	tablespoonful	NNS
18435	79	3	of	of	IN
18435	79	4	butter	butter	NN
18435	79	5	equal	equal	JJ
18435	79	6	2	2	CD
18435	79	7	ounces	ounce	NNS
18435	79	8	or	or	CC
18435	79	9	1/4	1/4	CD
18435	79	10	cup	cup	NN
18435	79	11	.	.	.
18435	80	1	All	all	DT
18435	80	2	measurements	measurement	NNS
18435	80	3	are	be	VBP
18435	80	4	level	level	JJ
18435	80	5	unless	unless	IN
18435	80	6	otherwise	otherwise	RB
18435	80	7	stated	state	VBN
18435	80	8	in	in	IN
18435	80	9	the	the	DT
18435	80	10	recipe	recipe	NN
18435	80	11	.	.	.
18435	81	1	GOOD	good	JJ
18435	81	2	THINGS	thing	NNS
18435	81	3	TO	to	IN
18435	81	4	EAT	EAT	NNP
18435	81	5	SOUPS	SOUPS	NNP
18435	81	6	~ASPARAGUS	~asparagu	NNS
18435	81	7	SOUP~--Take	soup~--take	CD
18435	81	8	three	three	CD
18435	81	9	pounds	pound	NNS
18435	81	10	of	of	IN
18435	81	11	knuckle	knuckle	NN
18435	81	12	of	of	IN
18435	81	13	veal	veal	NN
18435	81	14	and	and	CC
18435	81	15	put	put	VBD
18435	81	16	it	-PRON-	PRP
18435	81	17	to	to	TO
18435	81	18	boil	boil	VB
18435	81	19	in	in	IN
18435	81	20	a	a	DT
18435	81	21	gallon	gallon	NN
18435	81	22	of	of	IN
18435	81	23	water	water	NN
18435	81	24	with	with	IN
18435	81	25	a	a	DT
18435	81	26	couple	couple	NN
18435	81	27	of	of	IN
18435	81	28	bunches	bunche	NNS
18435	81	29	of	of	IN
18435	81	30	asparagus	asparagus	NN
18435	81	31	,	,	,
18435	81	32	boil	boil	VB
18435	81	33	for	for	IN
18435	81	34	three	three	CD
18435	81	35	hours	hour	NNS
18435	81	36	,	,	,
18435	81	37	strain	strain	VBP
18435	81	38	,	,	,
18435	81	39	and	and	CC
18435	81	40	return	return	VB
18435	81	41	the	the	DT
18435	81	42	juice	juice	NN
18435	81	43	to	to	IN
18435	81	44	the	the	DT
18435	81	45	pot	pot	NN
18435	81	46	.	.	.
18435	82	1	Add	add	VB
18435	82	2	another	another	DT
18435	82	3	bunch	bunch	NN
18435	82	4	of	of	IN
18435	82	5	asparagus	asparagus	NN
18435	82	6	,	,	,
18435	82	7	chopped	chop	VBD
18435	82	8	fine	fine	JJ
18435	82	9	,	,	,
18435	82	10	and	and	CC
18435	82	11	boil	boil	VB
18435	82	12	for	for	IN
18435	82	13	twenty	twenty	CD
18435	82	14	minutes	minute	NNS
18435	82	15	,	,	,
18435	82	16	mix	mix	VB
18435	82	17	a	a	DT
18435	82	18	tablespoonful	tablespoonful	NN
18435	82	19	of	of	IN
18435	82	20	flour	flour	NN
18435	82	21	in	in	IN
18435	82	22	a	a	DT
18435	82	23	cup	cup	NN
18435	82	24	of	of	IN
18435	82	25	milk	milk	NN
18435	82	26	and	and	CC
18435	82	27	add	add	VB
18435	82	28	to	to	IN
18435	82	29	the	the	DT
18435	82	30	soup	soup	NN
18435	82	31	.	.	.
18435	83	1	Season	season	NN
18435	83	2	with	with	IN
18435	83	3	salt	salt	NN
18435	83	4	and	and	CC
18435	83	5	pepper	pepper	NN
18435	83	6	,	,	,
18435	83	7	let	let	VB
18435	83	8	it	-PRON-	PRP
18435	83	9	come	come	VB
18435	83	10	to	to	IN
18435	83	11	a	a	DT
18435	83	12	boil	boil	NN
18435	83	13	,	,	,
18435	83	14	and	and	CC
18435	83	15	serve	serve	VB
18435	83	16	at	at	IN
18435	83	17	once	once	RB
18435	83	18	.	.	.
18435	84	1	~BEAN	~BEAN	NNP
18435	84	2	SOUP~--One	soup~--one	CD
18435	84	3	-	-	HYPH
18435	84	4	half	half	NN
18435	84	5	pound	pound	NN
18435	84	6	or	or	CC
18435	84	7	one	one	CD
18435	84	8	cup	cup	NN
18435	84	9	is	be	VBZ
18435	84	10	sufficient	sufficient	JJ
18435	84	11	for	for	IN
18435	84	12	one	one	CD
18435	84	13	quart	quart	NN
18435	84	14	of	of	IN
18435	84	15	soup	soup	NN
18435	84	16	.	.	.
18435	85	1	Soups	soup	NNS
18435	85	2	can	can	MD
18435	85	3	be	be	VB
18435	85	4	made	make	VBN
18435	85	5	which	which	WDT
18435	85	6	use	use	VB
18435	85	7	milk	milk	NN
18435	85	8	or	or	CC
18435	85	9	cream	cream	NN
18435	85	10	as	as	IN
18435	85	11	basis	basis	NN
18435	85	12	.	.	.
18435	86	1	Any	any	DT
18435	86	2	kind	kind	NN
18435	86	3	of	of	IN
18435	86	4	green	green	JJ
18435	86	5	vegetable	vegetable	NN
18435	86	6	can	can	MD
18435	86	7	be	be	VB
18435	86	8	used	use	VBN
18435	86	9	with	with	IN
18435	86	10	them	-PRON-	PRP
18435	86	11	,	,	,
18435	86	12	as	as	IN
18435	86	13	creamed	creamed	JJ
18435	86	14	celery	celery	NN
18435	86	15	or	or	CC
18435	86	16	creamed	creamed	JJ
18435	86	17	cauliflower	cauliflower	NN
18435	86	18	.	.	.
18435	87	1	The	the	DT
18435	87	2	vegetable	vegetable	NN
18435	87	3	is	be	VBZ
18435	87	4	cooked	cook	VBN
18435	87	5	and	and	CC
18435	87	6	part	part	NN
18435	87	7	milk	milk	NN
18435	87	8	and	and	CC
18435	87	9	part	part	NN
18435	87	10	water	water	NN
18435	87	11	or	or	CC
18435	87	12	part	part	NN
18435	87	13	milk	milk	NN
18435	87	14	and	and	CC
18435	87	15	part	part	NN
18435	87	16	cream	cream	NN
18435	87	17	are	be	VBP
18435	87	18	used	use	VBN
18435	87	19	.	.	.
18435	88	1	~BISQUE	~BISQUE	NFP
18435	88	2	OF	of	IN
18435	88	3	CLAMS~--Place	CLAMS~--Place	``
18435	88	4	a	a	DT
18435	88	5	knuckle	knuckle	NN
18435	88	6	of	of	IN
18435	88	7	veal	veal	NN
18435	88	8	,	,	,
18435	88	9	weighing	weigh	VBG
18435	88	10	about	about	IN
18435	88	11	a	a	DT
18435	88	12	pound	pound	NN
18435	88	13	and	and	CC
18435	88	14	one	one	CD
18435	88	15	-	-	HYPH
18435	88	16	half	half	NN
18435	88	17	,	,	,
18435	88	18	into	into	IN
18435	88	19	a	a	DT
18435	88	20	soup	soup	NN
18435	88	21	kettle	kettle	NN
18435	88	22	,	,	,
18435	88	23	with	with	IN
18435	88	24	a	a	DT
18435	88	25	quart	quart	NN
18435	88	26	of	of	IN
18435	88	27	water	water	NN
18435	88	28	,	,	,
18435	88	29	one	one	CD
18435	88	30	small	small	JJ
18435	88	31	onion	onion	NN
18435	88	32	,	,	,
18435	88	33	a	a	DT
18435	88	34	sprig	sprig	NN
18435	88	35	of	of	IN
18435	88	36	parsley	parsley	NNP
18435	88	37	,	,	,
18435	88	38	a	a	DT
18435	88	39	bay	bay	NN
18435	88	40	leaf	leaf	NN
18435	88	41	,	,	,
18435	88	42	and	and	CC
18435	88	43	the	the	DT
18435	88	44	liquor	liquor	NN
18435	88	45	drained	drain	VBD
18435	88	46	from	from	IN
18435	88	47	the	the	DT
18435	88	48	clams	clam	NNS
18435	88	49	,	,	,
18435	88	50	and	and	CC
18435	88	51	simmer	simmer	NN
18435	88	52	gradually	gradually	RB
18435	88	53	for	for	IN
18435	88	54	an	an	DT
18435	88	55	hour	hour	NN
18435	88	56	and	and	CC
18435	88	57	a	a	DT
18435	88	58	half	half	NN
18435	88	59	,	,	,
18435	88	60	skimming	skim	VBG
18435	88	61	from	from	IN
18435	88	62	time	time	NN
18435	88	63	to	to	IN
18435	88	64	time	time	NN
18435	88	65	;	;	:
18435	88	66	strain	strain	VB
18435	88	67	the	the	DT
18435	88	68	soup	soup	NN
18435	88	69	and	and	CC
18435	88	70	again	again	RB
18435	88	71	place	place	VB
18435	88	72	it	-PRON-	PRP
18435	88	73	in	in	IN
18435	88	74	the	the	DT
18435	88	75	kettle	kettle	NN
18435	88	76	;	;	:
18435	88	77	rub	rub	VB
18435	88	78	a	a	DT
18435	88	79	couple	couple	NN
18435	88	80	of	of	IN
18435	88	81	tablespoonfuls	tablespoonful	NNS
18435	88	82	of	of	IN
18435	88	83	butter	butter	NN
18435	88	84	with	with	IN
18435	88	85	an	an	DT
18435	88	86	equal	equal	JJ
18435	88	87	amount	amount	NN
18435	88	88	of	of	IN
18435	88	89	flour	flour	NN
18435	88	90	together	together	RB
18435	88	91	and	and	CC
18435	88	92	add	add	VB
18435	88	93	it	-PRON-	PRP
18435	88	94	to	to	IN
18435	88	95	the	the	DT
18435	88	96	soup	soup	NN
18435	88	97	when	when	WRB
18435	88	98	it	-PRON-	PRP
18435	88	99	is	be	VBZ
18435	88	100	boiling	boil	VBG
18435	88	101	,	,	,
18435	88	102	stirring	stir	VBG
18435	88	103	until	until	IN
18435	88	104	again	again	RB
18435	88	105	boiling	boil	VBG
18435	88	106	;	;	:
18435	88	107	chop	chop	VB
18435	88	108	up	up	RP
18435	88	109	twenty	twenty	CD
18435	88	110	-	-	HYPH
18435	88	111	five	five	CD
18435	88	112	clams	clam	NNS
18435	88	113	very	very	RB
18435	88	114	fine	fine	JJ
18435	88	115	,	,	,
18435	88	116	then	then	RB
18435	88	117	place	place	VB
18435	88	118	them	-PRON-	PRP
18435	88	119	in	in	IN
18435	88	120	the	the	DT
18435	88	121	soup	soup	NN
18435	88	122	,	,	,
18435	88	123	season	season	NN
18435	88	124	and	and	CC
18435	88	125	boil	boil	VB
18435	88	126	for	for	IN
18435	88	127	about	about	RB
18435	88	128	five	five	CD
18435	88	129	minutes	minute	NNS
18435	88	130	,	,	,
18435	88	131	then	then	RB
18435	88	132	add	add	VB
18435	88	133	a	a	DT
18435	88	134	pint	pint	NN
18435	88	135	of	of	IN
18435	88	136	milk	milk	NN
18435	88	137	or	or	CC
18435	88	138	cream	cream	NN
18435	88	139	,	,	,
18435	88	140	and	and	CC
18435	88	141	remove	remove	VB
18435	88	142	from	from	IN
18435	88	143	the	the	DT
18435	88	144	fire	fire	NN
18435	88	145	immediately	immediately	RB
18435	88	146	,	,	,
18435	88	147	and	and	CC
18435	88	148	serve	serve	VB
18435	88	149	.	.	.
18435	89	1	~BISQUE	~BISQUE	NFP
18435	89	2	OF	of	IN
18435	89	3	LOBSTER~--Remove	LOBSTER~--Remove	-RRB-
18435	89	4	the	the	DT
18435	89	5	meat	meat	NN
18435	89	6	of	of	IN
18435	89	7	the	the	DT
18435	89	8	lobster	lobster	NN
18435	89	9	from	from	IN
18435	89	10	its	-PRON-	PRP$
18435	89	11	shell	shell	NN
18435	89	12	and	and	CC
18435	89	13	cut	cut	VBD
18435	89	14	the	the	DT
18435	89	15	tender	tender	NN
18435	89	16	pieces	piece	NNS
18435	89	17	into	into	IN
18435	89	18	quarter	quarter	NN
18435	89	19	-	-	HYPH
18435	89	20	inch	inch	NN
18435	89	21	dice	dice	NNS
18435	89	22	;	;	:
18435	89	23	put	put	VBD
18435	89	24	the	the	DT
18435	89	25	ends	end	NNS
18435	89	26	of	of	IN
18435	89	27	the	the	DT
18435	89	28	claw	claw	NN
18435	89	29	-	-	HYPH
18435	89	30	meat	meat	NN
18435	89	31	and	and	CC
18435	89	32	any	any	DT
18435	89	33	tough	tough	JJ
18435	89	34	portions	portion	NNS
18435	89	35	in	in	IN
18435	89	36	a	a	DT
18435	89	37	saucepan	saucepan	NN
18435	89	38	with	with	IN
18435	89	39	the	the	DT
18435	89	40	bones	bone	NNS
18435	89	41	of	of	IN
18435	89	42	the	the	DT
18435	89	43	body	body	NN
18435	89	44	and	and	CC
18435	89	45	a	a	DT
18435	89	46	little	little	JJ
18435	89	47	cold	cold	JJ
18435	89	48	water	water	NN
18435	89	49	and	and	CC
18435	89	50	boil	boil	VB
18435	89	51	for	for	IN
18435	89	52	twenty	twenty	CD
18435	89	53	minutes	minute	NNS
18435	89	54	,	,	,
18435	89	55	adding	add	VBG
18435	89	56	a	a	DT
18435	89	57	little	little	JJ
18435	89	58	water	water	NN
18435	89	59	from	from	IN
18435	89	60	time	time	NN
18435	89	61	to	to	IN
18435	89	62	time	time	NN
18435	89	63	as	as	IN
18435	89	64	may	may	MD
18435	89	65	be	be	VB
18435	89	66	necessary	necessary	JJ
18435	89	67	;	;	:
18435	89	68	put	put	VB
18435	89	69	the	the	DT
18435	89	70	coral	coral	NN
18435	89	71	to	to	TO
18435	89	72	dry	dry	VB
18435	89	73	in	in	IN
18435	89	74	a	a	DT
18435	89	75	moderate	moderate	JJ
18435	89	76	oven	oven	NN
18435	89	77	,	,	,
18435	89	78	and	and	CC
18435	89	79	mix	mix	VB
18435	89	80	a	a	DT
18435	89	81	little	little	JJ
18435	89	82	flour	flour	NN
18435	89	83	with	with	IN
18435	89	84	some	some	DT
18435	89	85	cold	cold	JJ
18435	89	86	milk	milk	NN
18435	89	87	,	,	,
18435	89	88	and	and	CC
18435	89	89	stir	stir	VB
18435	89	90	the	the	DT
18435	89	91	milk	milk	NN
18435	89	92	,	,	,
18435	89	93	which	which	WDT
18435	89	94	should	should	MD
18435	89	95	be	be	VB
18435	89	96	boiling	boil	VBG
18435	89	97	,	,	,
18435	89	98	stirring	stir	VBG
18435	89	99	over	over	IN
18435	89	100	the	the	DT
18435	89	101	fire	fire	NN
18435	89	102	for	for	IN
18435	89	103	ten	ten	CD
18435	89	104	minutes	minute	NNS
18435	89	105	,	,	,
18435	89	106	then	then	RB
18435	89	107	strain	strain	VB
18435	89	108	the	the	DT
18435	89	109	water	water	NN
18435	89	110	from	from	IN
18435	89	111	the	the	DT
18435	89	112	bones	bone	NNS
18435	89	113	and	and	CC
18435	89	114	other	other	JJ
18435	89	115	parts	part	NNS
18435	89	116	,	,	,
18435	89	117	mix	mix	VB
18435	89	118	it	-PRON-	PRP
18435	89	119	with	with	IN
18435	89	120	milk	milk	NN
18435	89	121	,	,	,
18435	89	122	add	add	VB
18435	89	123	a	a	DT
18435	89	124	little	little	JJ
18435	89	125	butter	butter	NN
18435	89	126	,	,	,
18435	89	127	salt	salt	NN
18435	89	128	,	,	,
18435	89	129	pepper	pepper	NN
18435	89	130	and	and	CC
18435	89	131	cayenne	cayenne	NN
18435	89	132	to	to	TO
18435	89	133	taste	taste	VB
18435	89	134	,	,	,
18435	89	135	and	and	CC
18435	89	136	rub	rub	VB
18435	89	137	the	the	DT
18435	89	138	dry	dry	JJ
18435	89	139	coral	coral	NN
18435	89	140	through	through	IN
18435	89	141	a	a	DT
18435	89	142	fine	fine	JJ
18435	89	143	-	-	HYPH
18435	89	144	haired	haired	JJ
18435	89	145	sieve	sieve	NN
18435	89	146	,	,	,
18435	89	147	putting	put	VBG
18435	89	148	enough	enough	RB
18435	89	149	into	into	IN
18435	89	150	the	the	DT
18435	89	151	soup	soup	NN
18435	89	152	having	have	VBG
18435	89	153	it	-PRON-	PRP
18435	89	154	a	a	DT
18435	89	155	bright	bright	JJ
18435	89	156	pink	pink	JJ
18435	89	157	color	color	NN
18435	89	158	.	.	.
18435	90	1	Place	place	VB
18435	90	2	the	the	DT
18435	90	3	grease	grease	NN
18435	90	4	fat	fat	NN
18435	90	5	and	and	CC
18435	90	6	lobster	lobster	NN
18435	90	7	dice	dice	NNS
18435	90	8	in	in	IN
18435	90	9	a	a	DT
18435	90	10	soup	soup	NN
18435	90	11	tureen	tureen	NN
18435	90	12	,	,	,
18435	90	13	strain	strain	VB
18435	90	14	the	the	DT
18435	90	15	boiling	boiling	NN
18435	90	16	soup	soup	NN
18435	90	17	over	over	IN
18435	90	18	them	-PRON-	PRP
18435	90	19	,	,	,
18435	90	20	and	and	CC
18435	90	21	serve	serve	VB
18435	90	22	at	at	IN
18435	90	23	once	once	RB
18435	90	24	.	.	.
18435	91	1	~BISQUE	~BISQUE	NFP
18435	91	2	OF	of	IN
18435	91	3	OYSTERS~--Place	oysters~--place	ADD
18435	91	4	about	about	RB
18435	91	5	thirty	thirty	CD
18435	91	6	medium	medium	JJ
18435	91	7	-	-	HYPH
18435	91	8	sized	sized	JJ
18435	91	9	oysters	oyster	NNS
18435	91	10	in	in	IN
18435	91	11	a	a	DT
18435	91	12	saucepan	saucepan	NN
18435	91	13	together	together	RB
18435	91	14	with	with	IN
18435	91	15	their	-PRON-	PRP$
18435	91	16	own	own	JJ
18435	91	17	juice	juice	NN
18435	91	18	and	and	CC
18435	91	19	poach	poach	VB
18435	91	20	them	-PRON-	PRP
18435	91	21	over	over	IN
18435	91	22	a	a	DT
18435	91	23	hot	hot	JJ
18435	91	24	fire	fire	NN
18435	91	25	,	,	,
18435	91	26	after	after	IN
18435	91	27	which	which	WDT
18435	91	28	drain	drain	VBP
18435	91	29	well	well	RB
18435	91	30	;	;	:
18435	91	31	then	then	RB
18435	91	32	fry	fry	VB
18435	91	33	a	a	DT
18435	91	34	shallot	shallot	NN
18435	91	35	colorless	colorless	NN
18435	91	36	in	in	IN
18435	91	37	some	some	DT
18435	91	38	butter	butter	NN
18435	91	39	,	,	,
18435	91	40	together	together	RB
18435	91	41	with	with	IN
18435	91	42	an	an	DT
18435	91	43	onion	onion	NN
18435	91	44	,	,	,
18435	91	45	sprinkle	sprinkle	VB
18435	91	46	over	over	IN
18435	91	47	them	-PRON-	PRP
18435	91	48	a	a	DT
18435	91	49	little	little	JJ
18435	91	50	curry	curry	NN
18435	91	51	and	and	CC
18435	91	52	add	add	VB
18435	91	53	some	some	DT
18435	91	54	of	of	IN
18435	91	55	the	the	DT
18435	91	56	oyster	oyster	JJ
18435	91	57	juice	juice	NN
18435	91	58	,	,	,
18435	91	59	seasoning	season	VBG
18435	91	60	with	with	IN
18435	91	61	salt	salt	NN
18435	91	62	and	and	CC
18435	91	63	red	red	JJ
18435	91	64	pepper	pepper	NN
18435	91	65	.	.	.
18435	92	1	Pound	pound	VB
18435	92	2	the	the	DT
18435	92	3	oysters	oyster	NNS
18435	92	4	to	to	IN
18435	92	5	a	a	DT
18435	92	6	good	good	JJ
18435	92	7	firm	firm	JJ
18435	92	8	paste	paste	NN
18435	92	9	,	,	,
18435	92	10	moistening	moisten	VBG
18435	92	11	them	-PRON-	PRP
18435	92	12	with	with	IN
18435	92	13	a	a	DT
18435	92	14	little	little	JJ
18435	92	15	of	of	IN
18435	92	16	their	-PRON-	PRP$
18435	92	17	juice	juice	NN
18435	92	18	,	,	,
18435	92	19	and	and	CC
18435	92	20	strain	strain	VB
18435	92	21	through	through	IN
18435	92	22	fine	fine	JJ
18435	92	23	tammy	tammy	JJ
18435	92	24	cloth	cloth	NN
18435	92	25	.	.	.
18435	93	1	Warm	warm	VB
18435	93	2	them	-PRON-	PRP
18435	93	3	over	over	IN
18435	93	4	the	the	DT
18435	93	5	fire	fire	NN
18435	93	6	,	,	,
18435	93	7	but	but	CC
18435	93	8	do	do	VBP
18435	93	9	not	not	RB
18435	93	10	let	let	VB
18435	93	11	them	-PRON-	PRP
18435	93	12	boil	boil	VB
18435	93	13	;	;	:
18435	93	14	add	add	VB
18435	93	15	a	a	DT
18435	93	16	small	small	JJ
18435	93	17	quantity	quantity	NN
18435	93	18	of	of	IN
18435	93	19	thickening	thickening	NN
18435	93	20	of	of	IN
18435	93	21	potato	potato	NN
18435	93	22	flour	flour	NN
18435	93	23	mixed	mix	VBN
18435	93	24	with	with	IN
18435	93	25	a	a	DT
18435	93	26	little	little	JJ
18435	93	27	water	water	NN
18435	93	28	.	.	.
18435	94	1	When	when	WRB
18435	94	2	about	about	IN
18435	94	3	to	to	TO
18435	94	4	serve	serve	VB
18435	94	5	incorporate	incorporate	VB
18435	94	6	some	some	DT
18435	94	7	cream	cream	NN
18435	94	8	and	and	CC
18435	94	9	fine	fine	JJ
18435	94	10	butter	butter	NN
18435	94	11	,	,	,
18435	94	12	garnishing	garnish	VBG
18435	94	13	with	with	IN
18435	94	14	some	some	DT
18435	94	15	chopped	chop	VBN
18435	94	16	oysters	oyster	NNS
18435	94	17	and	and	CC
18435	94	18	mushrooms	mushroom	NNS
18435	94	19	,	,	,
18435	94	20	mixed	mix	VBN
18435	94	21	with	with	IN
18435	94	22	breadcrumbs	breadcrumb	NNS
18435	94	23	and	and	CC
18435	94	24	herbs	herb	NNS
18435	94	25	.	.	.
18435	95	1	Add	add	VB
18435	95	2	a	a	DT
18435	95	3	little	little	JJ
18435	95	4	seasoning	seasoning	NN
18435	95	5	of	of	IN
18435	95	6	salt	salt	NN
18435	95	7	,	,	,
18435	95	8	pepper	pepper	NN
18435	95	9	and	and	CC
18435	95	10	nutmeg	nutmeg	NN
18435	95	11	,	,	,
18435	95	12	some	some	DT
18435	95	13	raw	raw	JJ
18435	95	14	egg	egg	NN
18435	95	15	yolks	yolk	NNS
18435	95	16	,	,	,
18435	95	17	and	and	CC
18435	95	18	roll	roll	VB
18435	95	19	this	this	DT
18435	95	20	mixture	mixture	NN
18435	95	21	into	into	IN
18435	95	22	ball	ball	NN
18435	95	23	-	-	HYPH
18435	95	24	shape	shape	NN
18435	95	25	pieces	piece	NNS
18435	95	26	,	,	,
18435	95	27	place	place	VB
18435	95	28	them	-PRON-	PRP
18435	95	29	on	on	IN
18435	95	30	a	a	DT
18435	95	31	well	well	RB
18435	95	32	-	-	HYPH
18435	95	33	buttered	butter	VBN
18435	95	34	baking	baking	NN
18435	95	35	sheet	sheet	NN
18435	95	36	in	in	IN
18435	95	37	a	a	DT
18435	95	38	slack	slack	NN
18435	95	39	oven	oven	NN
18435	95	40	and	and	CC
18435	95	41	poach	poach	VBD
18435	95	42	them	-PRON-	PRP
18435	95	43	,	,	,
18435	95	44	then	then	RB
18435	95	45	serve	serve	VB
18435	95	46	.	.	.
18435	96	1	~BLACK	~BLACK	NFP
18435	96	2	BEAN	BEAN	NNS
18435	96	3	SOUP~--Wash	soup~--wash	ADD
18435	96	4	one	one	CD
18435	96	5	pint	pint	NN
18435	96	6	of	of	IN
18435	96	7	black	black	JJ
18435	96	8	beans	bean	NNS
18435	96	9	,	,	,
18435	96	10	cover	cover	VBP
18435	96	11	with	with	IN
18435	96	12	one	one	CD
18435	96	13	quart	quart	NN
18435	96	14	of	of	IN
18435	96	15	cold	cold	JJ
18435	96	16	water	water	NN
18435	96	17	and	and	CC
18435	96	18	let	let	VB
18435	96	19	soak	soak	VB
18435	96	20	over	over	RP
18435	96	21	night	night	NN
18435	96	22	.	.	.
18435	97	1	In	in	IN
18435	97	2	the	the	DT
18435	97	3	morning	morning	NN
18435	97	4	pour	pour	NN
18435	97	5	off	off	IN
18435	97	6	the	the	DT
18435	97	7	water	water	NN
18435	97	8	and	and	CC
18435	97	9	pour	pour	VB
18435	97	10	over	over	IN
18435	97	11	three	three	CD
18435	97	12	pints	pint	NNS
18435	97	13	of	of	IN
18435	97	14	cold	cold	JJ
18435	97	15	water	water	NN
18435	97	16	.	.	.
18435	98	1	Cook	Cook	NNP
18435	98	2	,	,	,
18435	98	3	covered	cover	VBN
18435	98	4	,	,	,
18435	98	5	until	until	IN
18435	98	6	tender	tender	NN
18435	98	7	,	,	,
18435	98	8	four	four	CD
18435	98	9	or	or	CC
18435	98	10	five	five	CD
18435	98	11	hours	hour	NNS
18435	98	12	,	,	,
18435	98	13	add	add	VB
18435	98	14	one	one	CD
18435	98	15	tablespoonful	tablespoonful	NN
18435	98	16	of	of	IN
18435	98	17	salt	salt	NN
18435	98	18	the	the	DT
18435	98	19	last	last	JJ
18435	98	20	hour	hour	NN
18435	98	21	,	,	,
18435	98	22	rub	rub	VB
18435	98	23	through	through	IN
18435	98	24	a	a	DT
18435	98	25	strainer	strainer	NN
18435	98	26	,	,	,
18435	98	27	add	add	VB
18435	98	28	the	the	DT
18435	98	29	strained	strained	JJ
18435	98	30	beans	bean	NNS
18435	98	31	to	to	IN
18435	98	32	the	the	DT
18435	98	33	water	water	NN
18435	98	34	in	in	IN
18435	98	35	which	which	WDT
18435	98	36	they	-PRON-	PRP
18435	98	37	were	be	VBD
18435	98	38	boiled	boil	VBN
18435	98	39	,	,	,
18435	98	40	return	return	VB
18435	98	41	to	to	IN
18435	98	42	the	the	DT
18435	98	43	soup	soup	NN
18435	98	44	kettle	kettle	NN
18435	98	45	.	.	.
18435	99	1	Melt	Melt	NNP
18435	99	2	one	one	CD
18435	99	3	tablespoonful	tablespoonful	NN
18435	99	4	of	of	IN
18435	99	5	flour	flour	NN
18435	99	6	,	,	,
18435	99	7	stir	stir	VB
18435	99	8	this	this	DT
18435	99	9	into	into	IN
18435	99	10	the	the	DT
18435	99	11	hot	hot	JJ
18435	99	12	soup	soup	NN
18435	99	13	,	,	,
18435	99	14	let	let	VB
18435	99	15	boil	boil	VB
18435	99	16	,	,	,
18435	99	17	stirring	stir	VBG
18435	99	18	constantly	constantly	RB
18435	99	19	;	;	:
18435	99	20	add	add	VB
18435	99	21	a	a	DT
18435	99	22	little	little	JJ
18435	99	23	pepper	pepper	NN
18435	99	24	,	,	,
18435	99	25	slice	slice	NN
18435	99	26	thinly	thinly	RB
18435	99	27	one	one	CD
18435	99	28	lemon	lemon	NN
18435	99	29	,	,	,
18435	99	30	put	put	VBD
18435	99	31	all	all	PDT
18435	99	32	the	the	DT
18435	99	33	slices	slice	NNS
18435	99	34	into	into	IN
18435	99	35	the	the	DT
18435	99	36	tureen	tureen	NN
18435	99	37	and	and	CC
18435	99	38	pour	pour	VB
18435	99	39	the	the	DT
18435	99	40	soup	soup	NN
18435	99	41	over	over	RB
18435	99	42	.	.	.
18435	100	1	Serve	serve	VB
18435	100	2	very	very	RB
18435	100	3	hot	hot	JJ
18435	100	4	.	.	.
18435	101	1	~CHESTNUT	~CHESTNUT	NFP
18435	101	2	SOUP~--Peel	SOUP~--Peel	NNP
18435	101	3	and	and	CC
18435	101	4	blanch	blanch	VB
18435	101	5	the	the	DT
18435	101	6	chestnuts	chestnut	NNS
18435	101	7	,	,	,
18435	101	8	boil	boil	VB
18435	101	9	them	-PRON-	PRP
18435	101	10	in	in	IN
18435	101	11	salted	salted	JJ
18435	101	12	water	water	NN
18435	101	13	until	until	IN
18435	101	14	quite	quite	RB
18435	101	15	soft	soft	JJ
18435	101	16	,	,	,
18435	101	17	pass	pass	VBP
18435	101	18	through	through	RP
18435	101	19	a	a	DT
18435	101	20	sieve	sieve	NN
18435	101	21	,	,	,
18435	101	22	add	add	VB
18435	101	23	more	more	JJR
18435	101	24	water	water	NN
18435	101	25	if	if	IN
18435	101	26	too	too	RB
18435	101	27	thick	thick	JJ
18435	101	28	,	,	,
18435	101	29	and	and	CC
18435	101	30	a	a	DT
18435	101	31	spoonful	spoonful	NN
18435	101	32	of	of	IN
18435	101	33	butter	butter	NN
18435	101	34	or	or	CC
18435	101	35	several	several	JJ
18435	101	36	of	of	IN
18435	101	37	sweet	sweet	JJ
18435	101	38	cream	cream	NN
18435	101	39	.	.	.
18435	102	1	Season	season	NN
18435	102	2	to	to	TO
18435	102	3	taste	taste	VB
18435	102	4	and	and	CC
18435	102	5	serve	serve	VB
18435	102	6	with	with	IN
18435	102	7	small	small	JJ
18435	102	8	squares	square	NNS
18435	102	9	of	of	IN
18435	102	10	bread	bread	NN
18435	102	11	fried	fry	VBN
18435	102	12	crisp	crisp	RB
18435	102	13	in	in	IN
18435	102	14	butter	butter	NN
18435	102	15	or	or	CC
18435	102	16	olive	olive	NN
18435	102	17	oil	oil	NN
18435	102	18	.	.	.
18435	103	1	~CHICKEN	~CHICKEN	NFP
18435	103	2	GUMBO	GUMBO	NNP
18435	103	3	,	,	,
18435	103	4	CREOLE	CREOLE	NNP
18435	103	5	STYLE~--For	STYLE~--For	VBZ
18435	103	6	about	about	RB
18435	103	7	twelve	twelve	CD
18435	103	8	or	or	CC
18435	103	9	fifteen	fifteen	CD
18435	103	10	,	,	,
18435	103	11	one	one	CD
18435	103	12	young	young	JJ
18435	103	13	hen	hen	NN
18435	103	14	chicken	chicken	NN
18435	103	15	,	,	,
18435	103	16	half	half	JJ
18435	103	17	pound	pound	NN
18435	103	18	ham	ham	NN
18435	103	19	,	,	,
18435	103	20	quart	quart	JJ
18435	103	21	fresh	fresh	JJ
18435	103	22	okra	okra	NN
18435	103	23	,	,	,
18435	103	24	three	three	CD
18435	103	25	large	large	JJ
18435	103	26	tomatoes	tomato	NNS
18435	103	27	,	,	,
18435	103	28	two	two	CD
18435	103	29	onions	onion	NNS
18435	103	30	,	,	,
18435	103	31	one	one	CD
18435	103	32	kernel	kernel	NN
18435	103	33	garlic	garlic	NN
18435	103	34	,	,	,
18435	103	35	one	one	CD
18435	103	36	small	small	JJ
18435	103	37	red	red	JJ
18435	103	38	pepper	pepper	NN
18435	103	39	,	,	,
18435	103	40	two	two	CD
18435	103	41	tablespoons	tablespoon	NNS
18435	103	42	flour	flour	NN
18435	103	43	,	,	,
18435	103	44	three	three	CD
18435	103	45	quarts	quart	NNS
18435	103	46	boiling	boil	VBG
18435	103	47	water	water	NN
18435	103	48	,	,	,
18435	103	49	half	half	JJ
18435	103	50	pound	pound	NN
18435	103	51	butter	butter	NN
18435	103	52	,	,	,
18435	103	53	one	one	CD
18435	103	54	bay	bay	NN
18435	103	55	leaf	leaf	NN
18435	103	56	,	,	,
18435	103	57	pinch	pinch	VB
18435	103	58	salt	salt	NN
18435	103	59	and	and	CC
18435	103	60	cayenne	cayenne	NN
18435	103	61	pepper	pepper	NN
18435	103	62	.	.	.
18435	104	1	To	to	TO
18435	104	2	mix	mix	VB
18435	104	3	,	,	,
18435	104	4	mince	mince	VB
18435	104	5	your	-PRON-	PRP$
18435	104	6	ham	ham	NN
18435	104	7	,	,	,
18435	104	8	put	put	VBN
18435	104	9	in	in	IN
18435	104	10	the	the	DT
18435	104	11	bottom	bottom	NN
18435	104	12	of	of	IN
18435	104	13	an	an	DT
18435	104	14	iron	iron	NN
18435	104	15	kettle	kettle	NN
18435	104	16	if	if	IN
18435	104	17	preferred	prefer	VBN
18435	104	18	with	with	IN
18435	104	19	the	the	DT
18435	104	20	above	above	JJ
18435	104	21	ingredients	ingredient	NNS
18435	104	22	except	except	IN
18435	104	23	the	the	DT
18435	104	24	chicken	chicken	NN
18435	104	25	.	.	.
18435	105	1	Clean	clean	VB
18435	105	2	and	and	CC
18435	105	3	cut	cut	VB
18435	105	4	your	-PRON-	PRP$
18435	105	5	chicken	chicken	NN
18435	105	6	up	up	RP
18435	105	7	and	and	CC
18435	105	8	put	put	VB
18435	105	9	in	in	IN
18435	105	10	separate	separate	JJ
18435	105	11	saucepan	saucepan	NN
18435	105	12	with	with	IN
18435	105	13	about	about	IN
18435	105	14	a	a	DT
18435	105	15	quart	quart	NN
18435	105	16	or	or	CC
18435	105	17	more	more	JJR
18435	105	18	of	of	IN
18435	105	19	water	water	NN
18435	105	20	and	and	CC
18435	105	21	teaspoonful	teaspoonful	JJ
18435	105	22	of	of	IN
18435	105	23	salt	salt	NN
18435	105	24	;	;	:
18435	105	25	set	set	VBN
18435	105	26	to	to	IN
18435	105	27	the	the	DT
18435	105	28	side	side	NN
18435	105	29	of	of	IN
18435	105	30	the	the	DT
18435	105	31	fire	fire	NN
18435	105	32	for	for	IN
18435	105	33	about	about	RB
18435	105	34	an	an	DT
18435	105	35	hour	hour	NN
18435	105	36	;	;	:
18435	105	37	skim	skim	NNP
18435	105	38	when	when	WRB
18435	105	39	necessary	necessary	JJ
18435	105	40	.	.	.
18435	106	1	When	when	WRB
18435	106	2	the	the	DT
18435	106	3	chicken	chicken	NN
18435	106	4	is	be	VBZ
18435	106	5	thoroughly	thoroughly	RB
18435	106	6	done	do	VBN
18435	106	7	strip	strip	NNP
18435	106	8	the	the	DT
18435	106	9	meat	meat	NN
18435	106	10	from	from	IN
18435	106	11	the	the	DT
18435	106	12	bone	bone	NN
18435	106	13	and	and	CC
18435	106	14	mix	mix	VB
18435	106	15	both	both	DT
18435	106	16	together	together	RB
18435	106	17	;	;	:
18435	106	18	just	just	RB
18435	106	19	before	before	IN
18435	106	20	serving	serve	VBG
18435	106	21	add	add	VB
18435	106	22	a	a	DT
18435	106	23	quart	quart	NN
18435	106	24	of	of	IN
18435	106	25	shrimps	shrimp	NNS
18435	106	26	.	.	.
18435	107	1	~CREAM	~cream	JJ
18435	107	2	OF	of	IN
18435	107	3	CELERY	CELERY	NNP
18435	107	4	SOUP~--Chop	soup~--chop	CD
18435	107	5	fine	fine	JJ
18435	107	6	one	one	CD
18435	107	7	head	head	NN
18435	107	8	of	of	IN
18435	107	9	celery	celery	NN
18435	107	10	and	and	CC
18435	107	11	put	put	VBN
18435	107	12	on	on	RP
18435	107	13	to	to	TO
18435	107	14	cook	cook	VB
18435	107	15	in	in	IN
18435	107	16	one	one	CD
18435	107	17	pint	pint	NN
18435	107	18	of	of	IN
18435	107	19	water	water	NN
18435	107	20	.	.	.
18435	108	1	Boil	Boil	NNP
18435	108	2	until	until	IN
18435	108	3	tender	tender	NN
18435	108	4	,	,	,
18435	108	5	add	add	VB
18435	108	6	one	one	CD
18435	108	7	pint	pint	NN
18435	108	8	of	of	IN
18435	108	9	milk	milk	NN
18435	108	10	,	,	,
18435	108	11	thicken	thicken	VBN
18435	108	12	with	with	IN
18435	108	13	a	a	DT
18435	108	14	spoonful	spoonful	NN
18435	108	15	of	of	IN
18435	108	16	butter	butter	NN
18435	108	17	,	,	,
18435	108	18	season	season	NN
18435	108	19	to	to	TO
18435	108	20	taste	taste	VB
18435	108	21	,	,	,
18435	108	22	and	and	CC
18435	108	23	strain	strain	VB
18435	108	24	.	.	.
18435	109	1	Then	then	RB
18435	109	2	add	add	VB
18435	109	3	one	one	CD
18435	109	4	cupful	cupful	NN
18435	109	5	of	of	IN
18435	109	6	whipped	whip	VBN
18435	109	7	cream	cream	NN
18435	109	8	and	and	CC
18435	109	9	serve	serve	VB
18435	109	10	at	at	IN
18435	109	11	once	once	RB
18435	109	12	.	.	.
18435	110	1	~EGG	~EGG	NFP
18435	110	2	SOUP~--Beat	soup~--beat	CD
18435	110	3	three	three	CD
18435	110	4	eggs	egg	NNS
18435	110	5	until	until	IN
18435	110	6	light	light	NN
18435	110	7	,	,	,
18435	110	8	then	then	RB
18435	110	9	add	add	VB
18435	110	10	one	one	CD
18435	110	11	-	-	HYPH
18435	110	12	half	half	NN
18435	110	13	cupful	cupful	NN
18435	110	14	of	of	IN
18435	110	15	thick	thick	JJ
18435	110	16	sweet	sweet	JJ
18435	110	17	cream	cream	NN
18435	110	18	and	and	CC
18435	110	19	one	one	CD
18435	110	20	cupful	cupful	NN
18435	110	21	of	of	IN
18435	110	22	milk	milk	NN
18435	110	23	,	,	,
18435	110	24	pour	pour	VBP
18435	110	25	over	over	IN
18435	110	26	this	this	DT
18435	110	27	two	two	CD
18435	110	28	quarts	quart	NNS
18435	110	29	of	of	IN
18435	110	30	boiling	boiling	NN
18435	110	31	water	water	NN
18435	110	32	,	,	,
18435	110	33	set	set	VBN
18435	110	34	on	on	IN
18435	110	35	the	the	DT
18435	110	36	fire	fire	NN
18435	110	37	until	until	IN
18435	110	38	it	-PRON-	PRP
18435	110	39	comes	come	VBZ
18435	110	40	to	to	IN
18435	110	41	a	a	DT
18435	110	42	boil	boil	NN
18435	110	43	,	,	,
18435	110	44	season	season	NN
18435	110	45	to	to	TO
18435	110	46	taste	taste	NN
18435	110	47	,	,	,
18435	110	48	then	then	RB
18435	110	49	pour	pour	VB
18435	110	50	over	over	IN
18435	110	51	broken	broken	JJ
18435	110	52	bread	bread	NN
18435	110	53	in	in	IN
18435	110	54	the	the	DT
18435	110	55	tureen	tureen	NN
18435	110	56	and	and	CC
18435	110	57	serve	serve	VBP
18435	110	58	.	.	.
18435	111	1	~GREEN	~GREEN	NFP
18435	111	2	PEA	PEA	NNP
18435	111	3	SOUP~--Put	soup~--put	ADD
18435	111	4	one	one	CD
18435	111	5	quart	quart	NN
18435	111	6	of	of	IN
18435	111	7	green	green	JJ
18435	111	8	peas	pea	NNS
18435	111	9	into	into	IN
18435	111	10	two	two	CD
18435	111	11	cups	cup	NNS
18435	111	12	of	of	IN
18435	111	13	boiling	boiling	NN
18435	111	14	water	water	NN
18435	111	15	,	,	,
18435	111	16	add	add	VB
18435	111	17	a	a	DT
18435	111	18	saltspoon	saltspoon	NN
18435	111	19	of	of	IN
18435	111	20	salt	salt	NN
18435	111	21	,	,	,
18435	111	22	and	and	CC
18435	111	23	cook	cook	VB
18435	111	24	until	until	IN
18435	111	25	tender	tender	NN
18435	111	26	.	.	.
18435	112	1	Rub	Rub	NNP
18435	112	2	peas	pea	NNS
18435	112	3	and	and	CC
18435	112	4	liquor	liquor	NN
18435	112	5	through	through	IN
18435	112	6	a	a	DT
18435	112	7	puree	puree	NN
18435	112	8	strainer	strainer	NN
18435	112	9	,	,	,
18435	112	10	add	add	VB
18435	112	11	two	two	CD
18435	112	12	cups	cup	NNS
18435	112	13	of	of	IN
18435	112	14	boiling	boil	VBG
18435	112	15	water	water	NN
18435	112	16	,	,	,
18435	112	17	and	and	CC
18435	112	18	set	set	VBD
18435	112	19	back	back	RP
18435	112	20	where	where	WRB
18435	112	21	the	the	DT
18435	112	22	pulp	pulp	NN
18435	112	23	will	will	MD
18435	112	24	keep	keep	VB
18435	112	25	hot	hot	JJ
18435	112	26	.	.	.
18435	113	1	Heat	heat	NN
18435	113	2	two	two	CD
18435	113	3	cups	cup	NNS
18435	113	4	of	of	IN
18435	113	5	milk	milk	NN
18435	113	6	,	,	,
18435	113	7	add	add	VB
18435	113	8	a	a	DT
18435	113	9	teaspoon	teaspoon	NN
18435	113	10	of	of	IN
18435	113	11	flour	flour	NN
18435	113	12	rubbed	rub	VBN
18435	113	13	into	into	IN
18435	113	14	a	a	DT
18435	113	15	rounding	round	VBG
18435	113	16	tablespoon	tablespoon	NN
18435	113	17	of	of	IN
18435	113	18	butter	butter	NN
18435	113	19	,	,	,
18435	113	20	season	season	NN
18435	113	21	with	with	IN
18435	113	22	salt	salt	NN
18435	113	23	,	,	,
18435	113	24	pepper	pepper	NN
18435	113	25	,	,	,
18435	113	26	and	and	CC
18435	113	27	a	a	DT
18435	113	28	level	level	NN
18435	113	29	teaspoon	teaspoon	NN
18435	113	30	of	of	IN
18435	113	31	sugar	sugar	NN
18435	113	32	.	.	.
18435	114	1	Add	add	VB
18435	114	2	to	to	IN
18435	114	3	the	the	DT
18435	114	4	hot	hot	JJ
18435	114	5	vegetable	vegetable	NN
18435	114	6	pulp	pulp	NN
18435	114	7	,	,	,
18435	114	8	heat	heat	NN
18435	114	9	to	to	IN
18435	114	10	the	the	DT
18435	114	11	boiling	boiling	NN
18435	114	12	point	point	NN
18435	114	13	,	,	,
18435	114	14	and	and	CC
18435	114	15	serve	serve	VB
18435	114	16	.	.	.
18435	115	1	~GREEN	~GREEN	NFP
18435	115	2	TOMATO	tomato	NN
18435	115	3	SOUP~--Chop	soup~--chop	CD
18435	115	4	fine	fine	JJ
18435	115	5	five	five	CD
18435	115	6	green	green	JJ
18435	115	7	tomatoes	tomato	NNS
18435	115	8	and	and	CC
18435	115	9	boil	boil	VB
18435	115	10	twenty	twenty	CD
18435	115	11	minutes	minute	NNS
18435	115	12	in	in	IN
18435	115	13	water	water	NN
18435	115	14	to	to	TO
18435	115	15	cover	cover	VB
18435	115	16	.	.	.
18435	116	1	Then	then	RB
18435	116	2	add	add	VB
18435	116	3	one	one	CD
18435	116	4	quart	quart	NN
18435	116	5	hot	hot	JJ
18435	116	6	milk	milk	NN
18435	116	7	,	,	,
18435	116	8	to	to	TO
18435	116	9	which	which	WDT
18435	116	10	a	a	DT
18435	116	11	teaspoonful	teaspoonful	JJ
18435	116	12	soda	soda	NN
18435	116	13	has	have	VBZ
18435	116	14	been	be	VBN
18435	116	15	added	add	VBN
18435	116	16	,	,	,
18435	116	17	let	let	VB
18435	116	18	come	come	VB
18435	116	19	to	to	IN
18435	116	20	a	a	DT
18435	116	21	boil	boil	NN
18435	116	22	,	,	,
18435	116	23	take	take	VB
18435	116	24	from	from	IN
18435	116	25	the	the	DT
18435	116	26	fire	fire	NN
18435	116	27	and	and	CC
18435	116	28	add	add	VB
18435	116	29	a	a	DT
18435	116	30	quarter	quarter	NN
18435	116	31	cupful	cupful	JJ
18435	116	32	butter	butter	NN
18435	116	33	rubbed	rub	VBD
18435	116	34	into	into	IN
18435	116	35	four	four	CD
18435	116	36	crackers	cracker	NNS
18435	116	37	rolled	roll	VBN
18435	116	38	fine	fine	RB
18435	116	39	,	,	,
18435	116	40	with	with	IN
18435	116	41	salt	salt	NN
18435	116	42	and	and	CC
18435	116	43	pepper	pepper	NN
18435	116	44	to	to	IN
18435	116	45	taste	taste	NN
18435	116	46	.	.	.
18435	117	1	~ONION	~ONION	NFP
18435	117	2	SOUP~--Cut	SOUP~--Cut	:
18435	117	3	three	three	CD
18435	117	4	onions	onion	NNS
18435	117	5	small	small	JJ
18435	117	6	,	,	,
18435	117	7	put	put	VB
18435	117	8	one	one	CD
18435	117	9	-	-	HYPH
18435	117	10	quarter	quarter	NN
18435	117	11	cup	cup	NN
18435	117	12	of	of	IN
18435	117	13	butter	butter	NN
18435	117	14	in	in	IN
18435	117	15	a	a	DT
18435	117	16	kettle	kettle	NN
18435	117	17	and	and	CC
18435	117	18	toast	toast	NN
18435	117	19	one	one	CD
18435	117	20	tablespoon	tablespoon	NN
18435	117	21	flour	flour	NN
18435	117	22	till	till	IN
18435	117	23	bright	bright	JJ
18435	117	24	yellow	yellow	NN
18435	117	25	in	in	IN
18435	117	26	color	color	NN
18435	117	27	;	;	:
18435	117	28	in	in	IN
18435	117	29	it	-PRON-	PRP
18435	117	30	mix	mix	VB
18435	117	31	with	with	IN
18435	117	32	this	this	DT
18435	117	33	the	the	DT
18435	117	34	onions	onion	NNS
18435	117	35	,	,	,
18435	117	36	pour	pour	VB
18435	117	37	on	on	IN
18435	117	38	as	as	RB
18435	117	39	much	much	JJ
18435	117	40	broth	broth	NN
18435	117	41	as	as	IN
18435	117	42	is	be	VBZ
18435	117	43	wanted	want	VBN
18435	117	44	,	,	,
18435	117	45	add	add	VB
18435	117	46	a	a	DT
18435	117	47	little	little	JJ
18435	117	48	mace	mace	NN
18435	117	49	and	and	CC
18435	117	50	let	let	VB
18435	117	51	boil	boil	NN
18435	117	52	,	,	,
18435	117	53	then	then	RB
18435	117	54	strain	strain	VB
18435	117	55	,	,	,
18435	117	56	allow	allow	VB
18435	117	57	to	to	TO
18435	117	58	cook	cook	VB
18435	117	59	a	a	DT
18435	117	60	little	little	RB
18435	117	61	longer	long	RBR
18435	117	62	,	,	,
18435	117	63	add	add	VB
18435	117	64	yolk	yolk	NNP
18435	117	65	of	of	IN
18435	117	66	two	two	CD
18435	117	67	eggs	egg	NNS
18435	117	68	,	,	,
18435	117	69	and	and	CC
18435	117	70	serve	serve	VB
18435	117	71	.	.	.
18435	118	1	~PEANUT	~PEANUT	NFP
18435	118	2	SOUP~--Made	soup~--made	CD
18435	118	3	like	like	IN
18435	118	4	a	a	DT
18435	118	5	dry	dry	JJ
18435	118	6	pea	pea	NN
18435	118	7	soup	soup	NN
18435	118	8	.	.	.
18435	119	1	Soak	soak	VB
18435	119	2	a	a	DT
18435	119	3	pint	pint	NN
18435	119	4	and	and	CC
18435	119	5	one	one	CD
18435	119	6	-	-	HYPH
18435	119	7	half	half	NN
18435	119	8	nut	nut	NNP
18435	119	9	meats	meat	NNS
18435	119	10	over	over	IN
18435	119	11	night	night	NN
18435	119	12	in	in	IN
18435	119	13	two	two	CD
18435	119	14	quarts	quart	NNS
18435	119	15	of	of	IN
18435	119	16	water	water	NN
18435	119	17	.	.	.
18435	120	1	In	in	IN
18435	120	2	the	the	DT
18435	120	3	morning	morning	NN
18435	120	4	add	add	VB
18435	120	5	three	three	CD
18435	120	6	quarts	quart	NNS
18435	120	7	of	of	IN
18435	120	8	water	water	NN
18435	120	9	,	,	,
18435	120	10	bay	bay	NN
18435	120	11	-	-	HYPH
18435	120	12	leaf	leaf	NN
18435	120	13	,	,	,
18435	120	14	stalk	stalk	NN
18435	120	15	of	of	IN
18435	120	16	celery	celery	NN
18435	120	17	,	,	,
18435	120	18	blade	blade	RB
18435	120	19	of	of	IN
18435	120	20	mace	mace	NN
18435	120	21	and	and	CC
18435	120	22	one	one	CD
18435	120	23	slice	slice	NN
18435	120	24	of	of	IN
18435	120	25	onion	onion	NN
18435	120	26	.	.	.
18435	121	1	Boil	Boil	NNP
18435	121	2	slowly	slowly	RB
18435	121	3	for	for	IN
18435	121	4	four	four	CD
18435	121	5	or	or	CC
18435	121	6	five	five	CD
18435	121	7	hours	hour	NNS
18435	121	8	,	,	,
18435	121	9	stirring	stir	VBG
18435	121	10	frequently	frequently	RB
18435	121	11	to	to	TO
18435	121	12	keep	keep	VB
18435	121	13	from	from	IN
18435	121	14	burning	burn	VBG
18435	121	15	.	.	.
18435	122	1	Rub	rub	VB
18435	122	2	through	through	IN
18435	122	3	a	a	DT
18435	122	4	sieve	sieve	NN
18435	122	5	and	and	CC
18435	122	6	return	return	VB
18435	122	7	to	to	IN
18435	122	8	the	the	DT
18435	122	9	fire	fire	NN
18435	122	10	,	,	,
18435	122	11	when	when	WRB
18435	122	12	heated	heat	VBN
18435	122	13	through	through	RB
18435	122	14	again	again	RB
18435	122	15	add	add	VB
18435	122	16	one	one	CD
18435	122	17	cupful	cupful	NN
18435	122	18	of	of	IN
18435	122	19	cream	cream	NN
18435	122	20	.	.	.
18435	123	1	Serve	serve	VB
18435	123	2	hot	hot	JJ
18435	123	3	with	with	IN
18435	123	4	croutons	crouton	NNS
18435	123	5	.	.	.
18435	124	1	~SAGO	~SAGO	NFP
18435	124	2	SOUP~--Wash	soup~--wash	ADD
18435	124	3	one	one	CD
18435	124	4	-	-	HYPH
18435	124	5	half	half	NN
18435	124	6	cup	cup	NN
18435	124	7	sago	sago	NN
18435	124	8	in	in	IN
18435	124	9	warm	warm	JJ
18435	124	10	water	water	NN
18435	124	11	,	,	,
18435	124	12	add	add	VB
18435	124	13	desired	desire	VBN
18435	124	14	amount	amount	NN
18435	124	15	of	of	IN
18435	124	16	boiling	boil	VBG
18435	124	17	broth	broth	NN
18435	124	18	(	(	-LRB-
18435	124	19	meat	meat	NN
18435	124	20	or	or	CC
18435	124	21	chicken	chicken	NN
18435	124	22	)	)	-RRB-
18435	124	23	,	,	,
18435	124	24	a	a	DT
18435	124	25	little	little	JJ
18435	124	26	mace	mace	NN
18435	124	27	,	,	,
18435	124	28	and	and	CC
18435	124	29	cook	cook	VB
18435	124	30	until	until	IN
18435	124	31	the	the	DT
18435	124	32	sago	sago	NNP
18435	124	33	is	be	VBZ
18435	124	34	soft	soft	JJ
18435	124	35	,	,	,
18435	124	36	and	and	CC
18435	124	37	serve	serve	VB
18435	124	38	.	.	.
18435	125	1	~SALMON	~SALMON	NFP
18435	125	2	SOUP~--Take	soup~--take	VB
18435	125	3	the	the	DT
18435	125	4	skin	skin	NN
18435	125	5	and	and	CC
18435	125	6	bones	bone	NNS
18435	125	7	from	from	IN
18435	125	8	canned	can	VBN
18435	125	9	salmon	salmon	NN
18435	125	10	and	and	CC
18435	125	11	drain	drain	VB
18435	125	12	off	off	RP
18435	125	13	the	the	DT
18435	125	14	oil	oil	NN
18435	125	15	.	.	.
18435	126	1	Chop	chop	NN
18435	126	2	fine	fine	RB
18435	126	3	enough	enough	RB
18435	126	4	of	of	IN
18435	126	5	the	the	DT
18435	126	6	fish	fish	NN
18435	126	7	to	to	TO
18435	126	8	measure	measure	VB
18435	126	9	two	two	CD
18435	126	10	-	-	HYPH
18435	126	11	thirds	third	NNS
18435	126	12	of	of	IN
18435	126	13	a	a	DT
18435	126	14	cup	cup	NN
18435	126	15	.	.	.
18435	127	1	Cook	cook	VB
18435	127	2	a	a	DT
18435	127	3	thick	thick	JJ
18435	127	4	slice	slice	NN
18435	127	5	of	of	IN
18435	127	6	onion	onion	NN
18435	127	7	in	in	IN
18435	127	8	a	a	DT
18435	127	9	quart	quart	NN
18435	127	10	of	of	IN
18435	127	11	milk	milk	NN
18435	127	12	twenty	twenty	CD
18435	127	13	minutes	minute	NNS
18435	127	14	in	in	IN
18435	127	15	a	a	DT
18435	127	16	double	double	JJ
18435	127	17	boiler	boiler	NN
18435	127	18	.	.	.
18435	128	1	Thicken	Thicken	VBN
18435	128	2	with	with	IN
18435	128	3	one	one	CD
18435	128	4	-	-	HYPH
18435	128	5	quarter	quarter	NN
18435	128	6	cup	cup	NN
18435	128	7	of	of	IN
18435	128	8	flour	flour	NN
18435	128	9	rubbed	rub	VBD
18435	128	10	smooth	smooth	JJ
18435	128	11	with	with	IN
18435	128	12	one	one	NN
18435	128	13	rounding	round	VBG
18435	128	14	tablespoonful	tablespoonful	JJ
18435	128	15	of	of	IN
18435	128	16	butter	butter	NN
18435	128	17	.	.	.
18435	129	1	Cook	cook	VB
18435	129	2	ten	ten	CD
18435	129	3	minutes	minute	NNS
18435	129	4	,	,	,
18435	129	5	take	take	VB
18435	129	6	out	out	RP
18435	129	7	the	the	DT
18435	129	8	onion	onion	NN
18435	129	9	,	,	,
18435	129	10	add	add	VB
18435	129	11	a	a	DT
18435	129	12	saltspoon	saltspoon	NN
18435	129	13	of	of	IN
18435	129	14	pepper	pepper	NN
18435	129	15	,	,	,
18435	129	16	one	one	CD
18435	129	17	level	level	NN
18435	129	18	teaspoon	teaspoon	NN
18435	129	19	of	of	IN
18435	129	20	salt	salt	NN
18435	129	21	and	and	CC
18435	129	22	the	the	DT
18435	129	23	salmon	salmon	NN
18435	129	24	.	.	.
18435	130	1	Rub	rub	VB
18435	130	2	all	all	RB
18435	130	3	through	through	IN
18435	130	4	a	a	DT
18435	130	5	fine	fine	JJ
18435	130	6	strainer	strainer	NN
18435	130	7	,	,	,
18435	130	8	and	and	CC
18435	130	9	serve	serve	VB
18435	130	10	hot	hot	JJ
18435	130	11	.	.	.
18435	131	1	The	the	DT
18435	131	2	amount	amount	NN
18435	131	3	of	of	IN
18435	131	4	salmon	salmon	NN
18435	131	5	may	may	MD
18435	131	6	be	be	VB
18435	131	7	varied	varied	JJ
18435	131	8	according	accord	VBG
18435	131	9	to	to	IN
18435	131	10	taste	taste	NN
18435	131	11	.	.	.
18435	132	1	~SORREL	~SORREL	NFP
18435	132	2	SOUP~--Wash	soup~--wash	ADD
18435	132	3	thoroughly	thoroughly	RB
18435	132	4	a	a	DT
18435	132	5	pint	pint	NN
18435	132	6	of	of	IN
18435	132	7	sorrel	sorrel	NN
18435	132	8	leaves	leave	NNS
18435	132	9	and	and	CC
18435	132	10	put	put	VBD
18435	132	11	in	in	RP
18435	132	12	a	a	DT
18435	132	13	saucepan	saucepan	NN
18435	132	14	with	with	IN
18435	132	15	two	two	CD
18435	132	16	tablespoonfuls	tablespoonful	NNS
18435	132	17	of	of	IN
18435	132	18	butter	butter	NN
18435	132	19	,	,	,
18435	132	20	four	four	CD
18435	132	21	or	or	CC
18435	132	22	five	five	CD
18435	132	23	of	of	IN
18435	132	24	the	the	DT
18435	132	25	large	large	JJ
18435	132	26	outside	outside	JJ
18435	132	27	leaves	leave	NNS
18435	132	28	,	,	,
18435	132	29	a	a	DT
18435	132	30	sliced	sliced	JJ
18435	132	31	onion	onion	NN
18435	132	32	,	,	,
18435	132	33	and	and	CC
18435	132	34	a	a	DT
18435	132	35	few	few	JJ
18435	132	36	small	small	JJ
18435	132	37	sprigs	sprig	NNS
18435	132	38	of	of	IN
18435	132	39	parsley	parsley	NNP
18435	132	40	.	.	.
18435	133	1	Toss	toss	VB
18435	133	2	over	over	IN
18435	133	3	the	the	DT
18435	133	4	fire	fire	NN
18435	133	5	for	for	IN
18435	133	6	a	a	DT
18435	133	7	few	few	JJ
18435	133	8	minutes	minute	NNS
18435	133	9	,	,	,
18435	133	10	then	then	RB
18435	133	11	sift	sift	VB
18435	133	12	into	into	IN
18435	133	13	the	the	DT
18435	133	14	pan	pan	NN
18435	133	15	two	two	CD
18435	133	16	tablespoonfuls	tablespoonful	NNS
18435	133	17	of	of	IN
18435	133	18	flour	flour	NN
18435	133	19	and	and	CC
18435	133	20	stir	stir	VB
18435	133	21	until	until	IN
18435	133	22	blended	blend	VBN
18435	133	23	with	with	IN
18435	133	24	the	the	DT
18435	133	25	butter	butter	NN
18435	133	26	remaining	remain	VBG
18435	133	27	.	.	.
18435	134	1	Transfer	transfer	VB
18435	134	2	to	to	IN
18435	134	3	the	the	DT
18435	134	4	soup	soup	NN
18435	134	5	kettle	kettle	NN
18435	134	6	and	and	CC
18435	134	7	pour	pour	VBP
18435	134	8	in	in	RP
18435	134	9	gradually	gradually	RB
18435	134	10	,	,	,
18435	134	11	stirring	stir	VBG
18435	134	12	all	all	PDT
18435	134	13	the	the	DT
18435	134	14	time	time	NN
18435	134	15	,	,	,
18435	134	16	three	three	CD
18435	134	17	quarts	quart	NNS
18435	134	18	of	of	IN
18435	134	19	boiling	boiling	NN
18435	134	20	water	water	NN
18435	134	21	.	.	.
18435	135	1	Cook	cook	VB
18435	135	2	gently	gently	RB
18435	135	3	for	for	IN
18435	135	4	fifteen	fifteen	CD
18435	135	5	or	or	CC
18435	135	6	twenty	twenty	CD
18435	135	7	minutes	minute	NNS
18435	135	8	,	,	,
18435	135	9	then	then	RB
18435	135	10	add	add	VB
18435	135	11	a	a	DT
18435	135	12	cupful	cupful	NN
18435	135	13	of	of	IN
18435	135	14	mashed	mashed	JJ
18435	135	15	potato	potato	NN
18435	135	16	and	and	CC
18435	135	17	one	one	CD
18435	135	18	of	of	IN
18435	135	19	hot	hot	JJ
18435	135	20	milk	milk	NN
18435	135	21	.	.	.
18435	136	1	Season	season	NN
18435	136	2	with	with	IN
18435	136	3	salt	salt	NN
18435	136	4	,	,	,
18435	136	5	pepper	pepper	NN
18435	136	6	and	and	CC
18435	136	7	a	a	DT
18435	136	8	little	little	JJ
18435	136	9	nutmeg	nutmeg	NN
18435	136	10	.	.	.
18435	137	1	Have	have	VBP
18435	137	2	in	in	IN
18435	137	3	the	the	DT
18435	137	4	soup	soup	NN
18435	137	5	tureen	tureen	NN
18435	137	6	some	some	DT
18435	137	7	croutons	crouton	NNS
18435	137	8	of	of	IN
18435	137	9	bread	bread	NN
18435	137	10	toasted	toast	VBN
18435	137	11	brown	brown	NNP
18435	137	12	,	,	,
18435	137	13	pour	pour	VB
18435	137	14	the	the	DT
18435	137	15	hot	hot	JJ
18435	137	16	soup	soup	NN
18435	137	17	over	over	IN
18435	137	18	them	-PRON-	PRP
18435	137	19	and	and	CC
18435	137	20	serve	serve	VB
18435	137	21	.	.	.
18435	138	1	The	the	DT
18435	138	2	sorrel	sorrel	NN
18435	138	3	should	should	MD
18435	138	4	be	be	VB
18435	138	5	cut	cut	VBN
18435	138	6	in	in	IN
18435	138	7	fine	fine	JJ
18435	138	8	pieces	piece	NNS
18435	138	9	before	before	IN
18435	138	10	cooking	cooking	NN
18435	138	11	.	.	.
18435	139	1	This	this	DT
18435	139	2	is	be	VBZ
18435	139	3	one	one	CD
18435	139	4	of	of	IN
18435	139	5	the	the	DT
18435	139	6	delicacies	delicacy	NNS
18435	139	7	of	of	IN
18435	139	8	the	the	DT
18435	139	9	early	early	JJ
18435	139	10	spring	spring	NN
18435	139	11	,	,	,
18435	139	12	its	-PRON-	PRP$
18435	139	13	slightly	slightly	RB
18435	139	14	acid	acid	JJ
18435	139	15	flavor	flavor	NN
18435	139	16	making	make	VBG
18435	139	17	it	-PRON-	PRP
18435	139	18	particularly	particularly	RB
18435	139	19	appetizing	appetize	VBG
18435	139	20	.	.	.
18435	140	1	~TOMATO	~TOMATO	NFP
18435	140	2	SOUP~--Put	soup~--put	ADD
18435	140	3	one	one	CD
18435	140	4	quart	quart	NN
18435	140	5	can	can	MD
18435	140	6	of	of	IN
18435	140	7	tomatoes	tomato	NNS
18435	140	8	,	,	,
18435	140	9	two	two	CD
18435	140	10	cups	cup	NNS
18435	140	11	of	of	IN
18435	140	12	water	water	NN
18435	140	13	,	,	,
18435	140	14	one	one	CD
18435	140	15	-	-	HYPH
18435	140	16	half	half	NN
18435	140	17	level	level	NN
18435	140	18	tablespoon	tablespoon	NN
18435	140	19	of	of	IN
18435	140	20	sugar	sugar	NN
18435	140	21	,	,	,
18435	140	22	one	one	CD
18435	140	23	level	level	NN
18435	140	24	teaspoon	teaspoon	NN
18435	140	25	of	of	IN
18435	140	26	salt	salt	NN
18435	140	27	,	,	,
18435	140	28	four	four	CD
18435	140	29	whole	whole	JJ
18435	140	30	cloves	clove	NNS
18435	140	31	,	,	,
18435	140	32	and	and	CC
18435	140	33	four	four	CD
18435	140	34	peppercorns	peppercorn	NNS
18435	140	35	together	together	RB
18435	140	36	in	in	IN
18435	140	37	a	a	DT
18435	140	38	saucepan	saucepan	NN
18435	140	39	and	and	CC
18435	140	40	simmer	simmer	JJ
18435	140	41	twenty	twenty	CD
18435	140	42	minutes	minute	NNS
18435	140	43	.	.	.
18435	141	1	Fry	fry	VB
18435	141	2	a	a	DT
18435	141	3	rounding	round	VBG
18435	141	4	tablespoon	tablespoon	NN
18435	141	5	of	of	IN
18435	141	6	chopped	chop	VBN
18435	141	7	onion	onion	NN
18435	141	8	and	and	CC
18435	141	9	half	half	NN
18435	141	10	as	as	RB
18435	141	11	much	much	RB
18435	141	12	minced	mince	VBN
18435	141	13	parsley	parsley	NN
18435	141	14	in	in	IN
18435	141	15	a	a	DT
18435	141	16	rounding	round	VBG
18435	141	17	tablespoon	tablespoon	NN
18435	141	18	of	of	IN
18435	141	19	butter	butter	NN
18435	141	20	until	until	IN
18435	141	21	yellow	yellow	NN
18435	141	22	,	,	,
18435	141	23	add	add	VB
18435	141	24	two	two	CD
18435	141	25	level	level	NN
18435	141	26	tablespoons	tablespoon	NNS
18435	141	27	of	of	IN
18435	141	28	cornstarch	cornstarch	NN
18435	141	29	.	.	.
18435	142	1	Stir	stir	VB
18435	142	2	until	until	IN
18435	142	3	smooth	smooth	JJ
18435	142	4	,	,	,
18435	142	5	then	then	RB
18435	142	6	turn	turn	VB
18435	142	7	into	into	IN
18435	142	8	the	the	DT
18435	142	9	boiling	boiling	NN
18435	142	10	soup	soup	NN
18435	142	11	and	and	CC
18435	142	12	simmer	simmer	JJ
18435	142	13	ten	ten	CD
18435	142	14	minutes	minute	NNS
18435	142	15	.	.	.
18435	143	1	Add	add	VB
18435	143	2	more	more	JJR
18435	143	3	salt	salt	NN
18435	143	4	and	and	CC
18435	143	5	pepper	pepper	NN
18435	143	6	and	and	CC
18435	143	7	strain	strain	NN
18435	143	8	.	.	.
18435	144	1	~TOMATO	~TOMATO	NFP
18435	144	2	SOUP~--Into	SOUP~--Into	VBG
18435	144	3	a	a	DT
18435	144	4	saucepan	saucepan	NN
18435	144	5	put	put	VBN
18435	144	6	one	one	CD
18435	144	7	quart	quart	NN
18435	144	8	can	can	MD
18435	144	9	of	of	IN
18435	144	10	tomatoes	tomato	NNS
18435	144	11	and	and	CC
18435	144	12	two	two	CD
18435	144	13	cups	cup	NNS
18435	144	14	of	of	IN
18435	144	15	broth	broth	NN
18435	144	16	from	from	IN
18435	144	17	soup	soup	NN
18435	144	18	bones	bone	NNS
18435	144	19	.	.	.
18435	145	1	To	to	TO
18435	145	2	make	make	VB
18435	145	3	this	this	DT
18435	145	4	cover	cover	VB
18435	145	5	the	the	DT
18435	145	6	bones	bone	NNS
18435	145	7	and	and	CC
18435	145	8	meat	meat	NN
18435	145	9	with	with	IN
18435	145	10	cold	cold	JJ
18435	145	11	water	water	NN
18435	145	12	and	and	CC
18435	145	13	simmer	simmer	NN
18435	145	14	slowly	slowly	RB
18435	145	15	for	for	IN
18435	145	16	several	several	JJ
18435	145	17	hours	hour	NNS
18435	145	18	.	.	.
18435	146	1	Add	add	VB
18435	146	2	to	to	IN
18435	146	3	tomato	tomato	NN
18435	146	4	and	and	CC
18435	146	5	stock	stock	VB
18435	146	6	a	a	DT
18435	146	7	bit	bit	NN
18435	146	8	of	of	IN
18435	146	9	bay	bay	NN
18435	146	10	leaf	leaf	NN
18435	146	11	,	,	,
18435	146	12	one	one	CD
18435	146	13	stalk	stalk	NN
18435	146	14	celery	celery	NN
18435	146	15	cut	cut	NN
18435	146	16	in	in	IN
18435	146	17	pieces	piece	NNS
18435	146	18	,	,	,
18435	146	19	six	six	CD
18435	146	20	peppercorns	peppercorn	NNS
18435	146	21	,	,	,
18435	146	22	a	a	DT
18435	146	23	level	level	NN
18435	146	24	teaspoon	teaspoon	NN
18435	146	25	of	of	IN
18435	146	26	salt	salt	NN
18435	146	27	and	and	CC
18435	146	28	a	a	DT
18435	146	29	rounding	round	VBG
18435	146	30	teaspoon	teaspoon	NN
18435	146	31	of	of	IN
18435	146	32	sugar	sugar	NN
18435	146	33	.	.	.
18435	147	1	Cook	cook	VB
18435	147	2	slowly	slowly	RB
18435	147	3	until	until	IN
18435	147	4	tomato	tomato	NNP
18435	147	5	is	be	VBZ
18435	147	6	soft	soft	JJ
18435	147	7	.	.	.
18435	148	1	Meanwhile	meanwhile	RB
18435	148	2	put	put	VBD
18435	148	3	a	a	DT
18435	148	4	rounding	round	VBG
18435	148	5	tablespoon	tablespoon	NN
18435	148	6	of	of	IN
18435	148	7	butter	butter	NN
18435	148	8	in	in	IN
18435	148	9	a	a	DT
18435	148	10	small	small	JJ
18435	148	11	saucepan	saucepan	NN
18435	148	12	and	and	CC
18435	148	13	when	when	WRB
18435	148	14	melted	melted	JJ
18435	148	15	and	and	CC
18435	148	16	hot	hot	JJ
18435	148	17	turn	turn	NN
18435	148	18	in	in	IN
18435	148	19	a	a	DT
18435	148	20	medium	medium	JJ
18435	148	21	-	-	HYPH
18435	148	22	sized	sized	JJ
18435	148	23	onion	onion	NN
18435	148	24	cut	cut	VBD
18435	148	25	fine	fine	RB
18435	148	26	.	.	.
18435	149	1	When	when	WRB
18435	149	2	this	this	DT
18435	149	3	has	have	VBZ
18435	149	4	cooked	cook	VBN
18435	149	5	slowly	slowly	RB
18435	149	6	until	until	IN
18435	149	7	yellow	yellow	NN
18435	149	8	,	,	,
18435	149	9	but	but	CC
18435	149	10	not	not	RB
18435	149	11	browned	brown	VBN
18435	149	12	,	,	,
18435	149	13	add	add	VB
18435	149	14	enough	enough	JJ
18435	149	15	of	of	IN
18435	149	16	the	the	DT
18435	149	17	tomato	tomato	NN
18435	149	18	to	to	TO
18435	149	19	dilute	dilute	VB
18435	149	20	it	-PRON-	PRP
18435	149	21	,	,	,
18435	149	22	then	then	RB
18435	149	23	turn	turn	VB
18435	149	24	all	all	DT
18435	149	25	back	back	RB
18435	149	26	into	into	IN
18435	149	27	the	the	DT
18435	149	28	larger	large	JJR
18435	149	29	saucepan	saucepan	NN
18435	149	30	.	.	.
18435	150	1	Mix	mix	VB
18435	150	2	and	and	CC
18435	150	3	press	press	VB
18435	150	4	through	through	IN
18435	150	5	a	a	DT
18435	150	6	strainer	strainer	NN
18435	150	7	to	to	TO
18435	150	8	take	take	VB
18435	150	9	out	out	RP
18435	150	10	the	the	DT
18435	150	11	seeds	seed	NNS
18435	150	12	and	and	CC
18435	150	13	bits	bit	NNS
18435	150	14	of	of	IN
18435	150	15	vegetables	vegetable	NNS
18435	150	16	,	,	,
18435	150	17	reheat	reheat	VB
18435	150	18	,	,	,
18435	150	19	and	and	CC
18435	150	20	serve	serve	VB
18435	150	21	with	with	IN
18435	150	22	small	small	JJ
18435	150	23	croutons	crouton	NNS
18435	150	24	.	.	.
18435	151	1	~TOMATO	~tomato	CD
18435	151	2	SOUP	SOUP	NNP
18435	151	3	,	,	,
18435	151	4	CORNED	CORNED	NNP
18435	151	5	BEEF	BEEF	NNS
18435	151	6	STOCK~--Put	STOCK~--Put	:
18435	151	7	one	one	CD
18435	151	8	quart	quart	NN
18435	151	9	can	can	MD
18435	151	10	tomatoes	tomato	NNS
18435	151	11	on	on	RP
18435	151	12	to	to	TO
18435	151	13	boil	boil	VB
18435	151	14	,	,	,
18435	151	15	add	add	VB
18435	151	16	six	six	CD
18435	151	17	peppercorns	peppercorn	NNS
18435	151	18	,	,	,
18435	151	19	one	one	CD
18435	151	20	-	-	HYPH
18435	151	21	half	half	NN
18435	151	22	inch	inch	NN
18435	151	23	blade	blade	RB
18435	151	24	of	of	IN
18435	151	25	mace	mace	NN
18435	151	26	and	and	CC
18435	151	27	a	a	DT
18435	151	28	bit	bit	NN
18435	151	29	of	of	IN
18435	151	30	bay	bay	NN
18435	151	31	leaf	leaf	NN
18435	151	32	the	the	DT
18435	151	33	same	same	JJ
18435	151	34	size	size	NN
18435	151	35	.	.	.
18435	152	1	Fry	fry	NN
18435	152	2	one	one	CD
18435	152	3	sliced	slice	VBD
18435	152	4	onion	onion	NN
18435	152	5	in	in	IN
18435	152	6	one	one	CD
18435	152	7	level	level	NN
18435	152	8	tablespoonful	tablespoonful	JJ
18435	152	9	butter	butter	NN
18435	152	10	or	or	CC
18435	152	11	beef	beef	NN
18435	152	12	fat	fat	NN
18435	152	13	until	until	IN
18435	152	14	slightly	slightly	RB
18435	152	15	colored	color	VBN
18435	152	16	,	,	,
18435	152	17	add	add	VB
18435	152	18	this	this	DT
18435	152	19	to	to	IN
18435	152	20	the	the	DT
18435	152	21	tomato	tomato	NN
18435	152	22	,	,	,
18435	152	23	and	and	CC
18435	152	24	simmer	simmer	NNP
18435	152	25	until	until	IN
18435	152	26	the	the	DT
18435	152	27	tomato	tomato	NN
18435	152	28	is	be	VBZ
18435	152	29	quite	quite	RB
18435	152	30	soft	soft	JJ
18435	152	31	,	,	,
18435	152	32	and	and	CC
18435	152	33	the	the	DT
18435	152	34	liquor	liquor	NN
18435	152	35	reduced	reduce	VBD
18435	152	36	one	one	CD
18435	152	37	-	-	HYPH
18435	152	38	half	half	NN
18435	152	39	.	.	.
18435	153	1	Stir	stir	VB
18435	153	2	in	in	IN
18435	153	3	one	one	CD
18435	153	4	-	-	HYPH
18435	153	5	fourth	fourth	NN
18435	153	6	teaspoon	teaspoon	NN
18435	153	7	of	of	IN
18435	153	8	soda	soda	NN
18435	153	9	,	,	,
18435	153	10	and	and	CC
18435	153	11	when	when	WRB
18435	153	12	it	-PRON-	PRP
18435	153	13	stops	stop	VBZ
18435	153	14	foaming	foam	VBG
18435	153	15	turn	turn	NN
18435	153	16	into	into	IN
18435	153	17	a	a	DT
18435	153	18	puree	puree	NN
18435	153	19	strainer	strainer	NN
18435	153	20	and	and	CC
18435	153	21	rub	rub	VB
18435	153	22	the	the	DT
18435	153	23	pulp	pulp	NN
18435	153	24	through	through	RP
18435	153	25	.	.	.
18435	154	1	Put	put	VB
18435	154	2	the	the	DT
18435	154	3	strained	strained	JJ
18435	154	4	tomato	tomato	NN
18435	154	5	on	on	IN
18435	154	6	to	to	TO
18435	154	7	boil	boil	VB
18435	154	8	again	again	RB
18435	154	9	and	and	CC
18435	154	10	add	add	VB
18435	154	11	an	an	DT
18435	154	12	equal	equal	JJ
18435	154	13	amount	amount	NN
18435	154	14	of	of	IN
18435	154	15	corned	corn	VBN
18435	154	16	beef	beef	NN
18435	154	17	liquor	liquor	NN
18435	154	18	,	,	,
18435	154	19	or	or	CC
18435	154	20	enough	enough	RB
18435	154	21	to	to	TO
18435	154	22	make	make	VB
18435	154	23	three	three	CD
18435	154	24	pints	pint	NNS
18435	154	25	in	in	IN
18435	154	26	all	all	DT
18435	154	27	.	.	.
18435	155	1	Melt	Melt	NNP
18435	155	2	one	one	CD
18435	155	3	heaped	heap	VBN
18435	155	4	tablespoon	tablespoon	NN
18435	155	5	butter	butter	NN
18435	155	6	in	in	IN
18435	155	7	a	a	DT
18435	155	8	smooth	smooth	JJ
18435	155	9	saucepan	saucepan	NN
18435	155	10	,	,	,
18435	155	11	add	add	VB
18435	155	12	one	one	CD
18435	155	13	heaped	heaped	JJ
18435	155	14	tablespoon	tablespoon	NN
18435	155	15	cornstarch	cornstarch	NN
18435	155	16	,	,	,
18435	155	17	and	and	CC
18435	155	18	gradually	gradually	RB
18435	155	19	add	add	VB
18435	155	20	part	part	NN
18435	155	21	of	of	IN
18435	155	22	the	the	DT
18435	155	23	boiling	boiling	NN
18435	155	24	soup	soup	NN
18435	155	25	.	.	.
18435	156	1	Stir	stir	VB
18435	156	2	as	as	IN
18435	156	3	it	-PRON-	PRP
18435	156	4	thickens	thicken	VBZ
18435	156	5	,	,	,
18435	156	6	and	and	CC
18435	156	7	when	when	WRB
18435	156	8	smooth	smooth	RB
18435	156	9	stir	stir	VB
18435	156	10	this	this	DT
18435	156	11	into	into	IN
18435	156	12	the	the	DT
18435	156	13	remainder	remainder	NN
18435	156	14	of	of	IN
18435	156	15	the	the	DT
18435	156	16	soup	soup	NN
18435	156	17	.	.	.
18435	157	1	Add	add	VB
18435	157	2	one	one	CD
18435	157	3	teaspoon	teaspoon	NN
18435	157	4	salt	salt	NN
18435	157	5	and	and	CC
18435	157	6	one	one	CD
18435	157	7	-	-	HYPH
18435	157	8	fourth	fourth	NN
18435	157	9	teaspoon	teaspoon	NN
18435	157	10	paprika	paprika	NNS
18435	157	11	.	.	.
18435	158	1	Reserve	reserve	VB
18435	158	2	one	one	CD
18435	158	3	pint	pint	NN
18435	158	4	of	of	IN
18435	158	5	this	this	DT
18435	158	6	soup	soup	NN
18435	158	7	to	to	TO
18435	158	8	use	use	VB
18435	158	9	with	with	IN
18435	158	10	spaghetti	spaghetti	NNS
18435	158	11	.	.	.
18435	159	1	Serve	serve	VB
18435	159	2	buttered	butter	VBD
18435	159	3	and	and	CC
18435	159	4	browned	brown	VBN
18435	159	5	crackers	cracker	NNS
18435	159	6	with	with	IN
18435	159	7	the	the	DT
18435	159	8	soup	soup	NN
18435	159	9	.	.	.
18435	160	1	~VEGETABLE	~VEGETABLE	NFP
18435	160	2	BROTH~--Take	broth~--take	CD
18435	160	3	turnips	turnip	NNS
18435	160	4	,	,	,
18435	160	5	carrots	carrot	NNS
18435	160	6	,	,	,
18435	160	7	potatoes	potato	NNS
18435	160	8	,	,	,
18435	160	9	beets	beet	NNS
18435	160	10	,	,	,
18435	160	11	celery	celery	NN
18435	160	12	,	,	,
18435	160	13	all	all	DT
18435	160	14	,	,	,
18435	160	15	or	or	CC
18435	160	16	two	two	CD
18435	160	17	or	or	CC
18435	160	18	three	three	CD
18435	160	19	,	,	,
18435	160	20	and	and	CC
18435	160	21	chop	chop	VB
18435	160	22	real	real	JJ
18435	160	23	fine	fine	RB
18435	160	24	.	.	.
18435	161	1	Then	then	RB
18435	161	2	mix	mix	VB
18435	161	3	with	with	IN
18435	161	4	them	-PRON-	PRP
18435	161	5	an	an	DT
18435	161	6	equal	equal	JJ
18435	161	7	amount	amount	NN
18435	161	8	of	of	IN
18435	161	9	cold	cold	JJ
18435	161	10	water	water	NN
18435	161	11	,	,	,
18435	161	12	put	put	VBN
18435	161	13	in	in	IN
18435	161	14	a	a	DT
18435	161	15	kettle	kettle	NN
18435	161	16	,	,	,
18435	161	17	just	just	RB
18435	161	18	bring	bring	VB
18435	161	19	to	to	IN
18435	161	20	a	a	DT
18435	161	21	boil	boil	NN
18435	161	22	,	,	,
18435	161	23	not	not	RB
18435	161	24	allowing	allow	VBG
18435	161	25	it	-PRON-	PRP
18435	161	26	to	to	TO
18435	161	27	boil	boil	VB
18435	161	28	for	for	IN
18435	161	29	about	about	RB
18435	161	30	three	three	CD
18435	161	31	or	or	CC
18435	161	32	four	four	CD
18435	161	33	hours	hour	NNS
18435	161	34	,	,	,
18435	161	35	and	and	CC
18435	161	36	then	then	RB
18435	161	37	drain	drain	VB
18435	161	38	off	off	RP
18435	161	39	the	the	DT
18435	161	40	water	water	NN
18435	161	41	.	.	.
18435	162	1	The	the	DT
18435	162	2	flavor	flavor	NN
18435	162	3	will	will	MD
18435	162	4	be	be	VB
18435	162	5	gone	go	VBN
18435	162	6	from	from	IN
18435	162	7	the	the	DT
18435	162	8	vegetables	vegetable	NNS
18435	162	9	and	and	CC
18435	162	10	will	will	MD
18435	162	11	be	be	VB
18435	162	12	in	in	IN
18435	162	13	the	the	DT
18435	162	14	broth	broth	NN
18435	162	15	.	.	.
18435	163	1	~VEGETABLE	~VEGETABLE	NFP
18435	163	2	SOUP~--Take	soup~--take	VB
18435	163	3	one	one	CD
18435	163	4	-	-	HYPH
18435	163	5	half	half	NN
18435	163	6	a	a	DT
18435	163	7	turnip	turnip	NN
18435	163	8	,	,	,
18435	163	9	two	two	CD
18435	163	10	carrots	carrot	NNS
18435	163	11	,	,	,
18435	163	12	three	three	CD
18435	163	13	potatoes	potato	NNS
18435	163	14	,	,	,
18435	163	15	three	three	CD
18435	163	16	onions	onion	NNS
18435	163	17	and	and	CC
18435	163	18	a	a	DT
18435	163	19	little	little	JJ
18435	163	20	cabbage	cabbage	NN
18435	163	21	.	.	.
18435	164	1	Run	run	VB
18435	164	2	through	through	IN
18435	164	3	a	a	DT
18435	164	4	meat	meat	NN
18435	164	5	chopper	chopper	JJ
18435	164	6	with	with	IN
18435	164	7	coarse	coarse	JJ
18435	164	8	cutter	cutter	NN
18435	164	9	and	and	CC
18435	164	10	put	put	VBD
18435	164	11	to	to	TO
18435	164	12	cook	cook	NN
18435	164	13	in	in	IN
18435	164	14	cold	cold	JJ
18435	164	15	water	water	NN
18435	164	16	.	.	.
18435	165	1	Cook	cook	VB
18435	165	2	about	about	RB
18435	165	3	three	three	CD
18435	165	4	hours	hour	NNS
18435	165	5	.	.	.
18435	166	1	If	if	IN
18435	166	2	you	-PRON-	PRP
18435	166	3	wish	wish	VBP
18435	166	4	you	-PRON-	PRP
18435	166	5	can	can	MD
18435	166	6	put	put	VB
18435	166	7	a	a	DT
18435	166	8	little	little	JJ
18435	166	9	bit	bit	NN
18435	166	10	of	of	IN
18435	166	11	cooking	cook	VBG
18435	166	12	oil	oil	NN
18435	166	13	in	in	IN
18435	166	14	.	.	.
18435	167	1	When	when	WRB
18435	167	2	cooked	cook	VBN
18435	167	3	add	add	VBP
18435	167	4	one	one	CD
18435	167	5	quart	quart	NN
18435	167	6	of	of	IN
18435	167	7	tomatoes	tomato	NNS
18435	167	8	.	.	.
18435	168	1	This	this	DT
18435	168	2	will	will	MD
18435	168	3	need	need	VB
18435	168	4	about	about	RB
18435	168	5	six	six	CD
18435	168	6	quarts	quart	NNS
18435	168	7	of	of	IN
18435	168	8	water	water	NN
18435	168	9	.	.	.
18435	169	1	The	the	DT
18435	169	2	most	most	RBS
18435	169	3	nutritious	nutritious	JJ
18435	169	4	soups	soup	NNS
18435	169	5	are	be	VBP
18435	169	6	made	make	VBN
18435	169	7	from	from	IN
18435	169	8	peas	pea	NNS
18435	169	9	and	and	CC
18435	169	10	beans	bean	NNS
18435	169	11	.	.	.
18435	170	1	~VEGETABLE	~VEGETABLE	NFP
18435	170	2	SOUP~	soup~	FW
18435	170	3	(	(	-LRB-
18435	170	4	without	without	IN
18435	170	5	stock)--One	stock)--one	CD
18435	170	6	-	-	HYPH
18435	170	7	half	half	NN
18435	170	8	cup	cup	NN
18435	170	9	each	each	DT
18435	170	10	of	of	IN
18435	170	11	carrot	carrot	NNP
18435	170	12	and	and	CC
18435	170	13	turnip	turnip	NNP
18435	170	14	,	,	,
18435	170	15	cut	cut	VBN
18435	170	16	into	into	IN
18435	170	17	small	small	JJ
18435	170	18	pieces	piece	NNS
18435	170	19	,	,	,
18435	170	20	three	three	CD
18435	170	21	-	-	HYPH
18435	170	22	fourths	fourth	NNS
18435	170	23	cup	cup	NN
18435	170	24	of	of	IN
18435	170	25	celery	celery	NN
18435	170	26	,	,	,
18435	170	27	cut	cut	VBN
18435	170	28	fine	fine	RB
18435	170	29	,	,	,
18435	170	30	one	one	CD
18435	170	31	very	very	RB
18435	170	32	small	small	JJ
18435	170	33	onion	onion	NN
18435	170	34	sliced	slice	VBD
18435	170	35	thin	thin	JJ
18435	170	36	,	,	,
18435	170	37	four	four	CD
18435	170	38	level	level	NN
18435	170	39	tablespoons	tablespoon	NNS
18435	170	40	of	of	IN
18435	170	41	butter	butter	NN
18435	170	42	,	,	,
18435	170	43	three	three	CD
18435	170	44	-	-	HYPH
18435	170	45	fourths	fourth	NNS
18435	170	46	cup	cup	NN
18435	170	47	of	of	IN
18435	170	48	potato	potato	NN
18435	170	49	,	,	,
18435	170	50	cut	cut	VBN
18435	170	51	into	into	IN
18435	170	52	small	small	JJ
18435	170	53	dice	dice	NNS
18435	170	54	,	,	,
18435	170	55	one	one	CD
18435	170	56	and	and	CC
18435	170	57	one	one	CD
18435	170	58	-	-	HYPH
18435	170	59	half	half	NN
18435	170	60	quarts	quart	NNS
18435	170	61	of	of	IN
18435	170	62	boiling	boiling	NN
18435	170	63	water	water	NN
18435	170	64	,	,	,
18435	170	65	salt	salt	NN
18435	170	66	and	and	CC
18435	170	67	pepper	pepper	NN
18435	170	68	to	to	IN
18435	170	69	taste	taste	NN
18435	170	70	.	.	.
18435	171	1	Prepare	prepare	VB
18435	171	2	the	the	DT
18435	171	3	vegetables	vegetable	NNS
18435	171	4	and	and	CC
18435	171	5	cook	cook	VB
18435	171	6	the	the	DT
18435	171	7	carrot	carrot	NN
18435	171	8	,	,	,
18435	171	9	celery	celery	NN
18435	171	10	and	and	CC
18435	171	11	onion	onion	NN
18435	171	12	in	in	IN
18435	171	13	the	the	DT
18435	171	14	butter	butter	NN
18435	171	15	for	for	IN
18435	171	16	ten	ten	CD
18435	171	17	minutes	minute	NNS
18435	171	18	without	without	IN
18435	171	19	browning	brown	VBG
18435	171	20	.	.	.
18435	172	1	Add	add	VB
18435	172	2	the	the	DT
18435	172	3	potato	potato	NN
18435	172	4	and	and	CC
18435	172	5	cook	cook	NN
18435	172	6	for	for	IN
18435	172	7	three	three	CD
18435	172	8	minutes	minute	NNS
18435	172	9	longer	long	RBR
18435	172	10	,	,	,
18435	172	11	then	then	RB
18435	172	12	add	add	VB
18435	172	13	the	the	DT
18435	172	14	water	water	NN
18435	172	15	and	and	CC
18435	172	16	cook	cook	VB
18435	172	17	slowly	slowly	RB
18435	172	18	for	for	IN
18435	172	19	one	one	CD
18435	172	20	hour	hour	NN
18435	172	21	.	.	.
18435	173	1	Rub	rub	VB
18435	173	2	through	through	IN
18435	173	3	a	a	DT
18435	173	4	sieve	sieve	NN
18435	173	5	,	,	,
18435	173	6	add	add	VB
18435	173	7	salt	salt	NN
18435	173	8	and	and	CC
18435	173	9	pepper	pepper	NN
18435	173	10	to	to	TO
18435	173	11	taste	taste	NN
18435	173	12	,	,	,
18435	173	13	and	and	CC
18435	173	14	a	a	DT
18435	173	15	little	little	JJ
18435	173	16	butter	butter	NN
18435	173	17	if	if	IN
18435	173	18	desired	desire	VBN
18435	173	19	.	.	.
18435	174	1	~WHITE	~WHITE	NFP
18435	174	2	SOUP~--Put	soup~--put	$
18435	174	3	six	six	CD
18435	174	4	pounds	pound	NNS
18435	174	5	of	of	IN
18435	174	6	lean	lean	JJ
18435	174	7	gravy	gravy	NNP
18435	174	8	beef	beef	NN
18435	174	9	into	into	IN
18435	174	10	a	a	DT
18435	174	11	saucepan	saucepan	NN
18435	174	12	,	,	,
18435	174	13	with	with	IN
18435	174	14	half	half	JJ
18435	174	15	gallon	gallon	NN
18435	174	16	of	of	IN
18435	174	17	water	water	NN
18435	174	18	and	and	CC
18435	174	19	stew	stew	NN
18435	174	20	gently	gently	RB
18435	174	21	until	until	IN
18435	174	22	all	all	PDT
18435	174	23	the	the	DT
18435	174	24	good	good	JJ
18435	174	25	is	be	VBZ
18435	174	26	extracted	extract	VBN
18435	174	27	and	and	CC
18435	174	28	remove	remove	VB
18435	174	29	beef	beef	NN
18435	174	30	.	.	.
18435	175	1	Add	add	VB
18435	175	2	to	to	IN
18435	175	3	the	the	DT
18435	175	4	liquor	liquor	NN
18435	175	5	six	six	CD
18435	175	6	pounds	pound	NNS
18435	175	7	of	of	IN
18435	175	8	knuckle	knuckle	NN
18435	175	9	of	of	IN
18435	175	10	veal	veal	NN
18435	175	11	,	,	,
18435	175	12	one	one	CD
18435	175	13	-	-	HYPH
18435	175	14	fourth	fourth	JJ
18435	175	15	pound	pound	NN
18435	175	16	ham	ham	NN
18435	175	17	,	,	,
18435	175	18	four	four	CD
18435	175	19	onions	onion	NNS
18435	175	20	,	,	,
18435	175	21	four	four	CD
18435	175	22	heads	head	NNS
18435	175	23	of	of	IN
18435	175	24	celery	celery	NN
18435	175	25	,	,	,
18435	175	26	cut	cut	VBN
18435	175	27	into	into	IN
18435	175	28	small	small	JJ
18435	175	29	pieces	piece	NNS
18435	175	30	,	,	,
18435	175	31	a	a	DT
18435	175	32	few	few	JJ
18435	175	33	peppercorns	peppercorn	NNS
18435	175	34	and	and	CC
18435	175	35	bunch	bunch	NN
18435	175	36	of	of	IN
18435	175	37	sweet	sweet	JJ
18435	175	38	herbs	herb	NNS
18435	175	39	.	.	.
18435	176	1	Stew	Stew	NNP
18435	176	2	gently	gently	RB
18435	176	3	for	for	IN
18435	176	4	seven	seven	CD
18435	176	5	or	or	CC
18435	176	6	eight	eight	CD
18435	176	7	hours	hour	NNS
18435	176	8	,	,	,
18435	176	9	skimming	skim	VBG
18435	176	10	off	off	RP
18435	176	11	the	the	DT
18435	176	12	fat	fat	NN
18435	176	13	as	as	IN
18435	176	14	it	-PRON-	PRP
18435	176	15	rises	rise	VBZ
18435	176	16	to	to	IN
18435	176	17	the	the	DT
18435	176	18	top	top	NN
18435	176	19	.	.	.
18435	177	1	Mix	mix	VB
18435	177	2	with	with	IN
18435	177	3	the	the	DT
18435	177	4	crumbs	crumb	NNS
18435	177	5	of	of	IN
18435	177	6	two	two	CD
18435	177	7	French	french	JJ
18435	177	8	rolls	roll	NNS
18435	177	9	two	two	CD
18435	177	10	ounces	ounce	NNS
18435	177	11	of	of	IN
18435	177	12	blanched	blanch	VBN
18435	177	13	sweet	sweet	JJ
18435	177	14	almonds	almond	NNS
18435	177	15	and	and	CC
18435	177	16	put	put	VBD
18435	177	17	in	in	RP
18435	177	18	a	a	DT
18435	177	19	saucepan	saucepan	NN
18435	177	20	with	with	IN
18435	177	21	a	a	DT
18435	177	22	pint	pint	NN
18435	177	23	of	of	IN
18435	177	24	cream	cream	NN
18435	177	25	and	and	CC
18435	177	26	a	a	DT
18435	177	27	little	little	JJ
18435	177	28	stock	stock	NN
18435	177	29	,	,	,
18435	177	30	boil	boil	VB
18435	177	31	ten	ten	CD
18435	177	32	minutes	minute	NNS
18435	177	33	,	,	,
18435	177	34	then	then	RB
18435	177	35	pass	pass	VB
18435	177	36	through	through	RP
18435	177	37	a	a	DT
18435	177	38	silk	silk	NN
18435	177	39	sieve	sieve	NN
18435	177	40	,	,	,
18435	177	41	using	use	VBG
18435	177	42	a	a	DT
18435	177	43	wooden	wooden	JJ
18435	177	44	spoon	spoon	NN
18435	177	45	in	in	IN
18435	177	46	the	the	DT
18435	177	47	process	process	NN
18435	177	48	.	.	.
18435	178	1	Mix	mix	VB
18435	178	2	the	the	DT
18435	178	3	cream	cream	NN
18435	178	4	and	and	CC
18435	178	5	almonds	almond	VBZ
18435	178	6	with	with	IN
18435	178	7	the	the	DT
18435	178	8	soup	soup	NN
18435	178	9	,	,	,
18435	178	10	turn	turn	VB
18435	178	11	into	into	IN
18435	178	12	a	a	DT
18435	178	13	tureen	tureen	NN
18435	178	14	,	,	,
18435	178	15	and	and	CC
18435	178	16	serve	serve	VB
18435	178	17	.	.	.
18435	179	1	~WINE	~WINE	NFP
18435	179	2	SOUP~--Put	soup~--put	ADD
18435	179	3	the	the	DT
18435	179	4	yolks	yolk	NNS
18435	179	5	of	of	IN
18435	179	6	twelve	twelve	CD
18435	179	7	eggs	egg	NNS
18435	179	8	and	and	CC
18435	179	9	whites	white	NNS
18435	179	10	of	of	IN
18435	179	11	six	six	CD
18435	179	12	in	in	IN
18435	179	13	an	an	DT
18435	179	14	enameled	enamel	VBN
18435	179	15	saucepan	saucepan	NN
18435	179	16	and	and	CC
18435	179	17	beat	beat	VBD
18435	179	18	thoroughly	thoroughly	RB
18435	179	19	.	.	.
18435	180	1	Pour	pour	VB
18435	180	2	in	in	IN
18435	180	3	one	one	CD
18435	180	4	and	and	CC
18435	180	5	a	a	DT
18435	180	6	half	half	JJ
18435	180	7	breakfast	breakfast	NN
18435	180	8	cupfuls	cupful	NNS
18435	180	9	of	of	IN
18435	180	10	water	water	NN
18435	180	11	,	,	,
18435	180	12	add	add	VB
18435	180	13	six	six	CD
18435	180	14	ounces	ounce	NNS
18435	180	15	of	of	IN
18435	180	16	loaf	loaf	NN
18435	180	17	sugar	sugar	NN
18435	180	18	,	,	,
18435	180	19	the	the	DT
18435	180	20	grated	grate	VBN
18435	180	21	rind	rind	NN
18435	180	22	and	and	CC
18435	180	23	strained	strained	JJ
18435	180	24	juice	juice	NN
18435	180	25	of	of	IN
18435	180	26	a	a	DT
18435	180	27	large	large	JJ
18435	180	28	lemon	lemon	NN
18435	180	29	,	,	,
18435	180	30	one	one	CD
18435	180	31	and	and	CC
18435	180	32	one	one	CD
18435	180	33	-	-	HYPH
18435	180	34	half	half	NN
18435	180	35	pints	pint	NNS
18435	180	36	of	of	IN
18435	180	37	white	white	JJ
18435	180	38	wine	wine	NN
18435	180	39	.	.	.
18435	181	1	Whisk	whisk	VB
18435	181	2	the	the	DT
18435	181	3	soup	soup	NN
18435	181	4	over	over	IN
18435	181	5	a	a	DT
18435	181	6	gentle	gentle	JJ
18435	181	7	fire	fire	NN
18435	181	8	until	until	IN
18435	181	9	on	on	IN
18435	181	10	the	the	DT
18435	181	11	point	point	NN
18435	181	12	of	of	IN
18435	181	13	boiling	boil	VBG
18435	181	14	,	,	,
18435	181	15	removing	remove	VBG
18435	181	16	immediately	immediately	RB
18435	181	17	.	.	.
18435	182	1	Turn	turn	VB
18435	182	2	into	into	IN
18435	182	3	a	a	DT
18435	182	4	tureen	tureen	NN
18435	182	5	,	,	,
18435	182	6	and	and	CC
18435	182	7	serve	serve	VB
18435	182	8	with	with	IN
18435	182	9	a	a	DT
18435	182	10	plate	plate	NN
18435	182	11	of	of	IN
18435	182	12	sponge	sponge	JJ
18435	182	13	cakes	cake	NNS
18435	182	14	or	or	CC
18435	182	15	fancy	fancy	JJ
18435	182	16	biscuits	biscuit	NNS
18435	182	17	.	.	.
18435	183	1	(	(	-LRB-
18435	183	2	This	this	DT
18435	183	3	soup	soup	NN
18435	183	4	should	should	MD
18435	183	5	be	be	VB
18435	183	6	served	serve	VBN
18435	183	7	as	as	RB
18435	183	8	soon	soon	RB
18435	183	9	as	as	IN
18435	183	10	taken	take	VBN
18435	183	11	from	from	IN
18435	183	12	fire	fire	NN
18435	183	13	.	.	.
18435	183	14	)	)	-RRB-
18435	184	1	~CHESTNUT	~CHESTNUT	NFP
18435	184	2	SOUP~--Peel	SOUP~--Peel	NNP
18435	184	3	and	and	CC
18435	184	4	blanch	blanch	VB
18435	184	5	the	the	DT
18435	184	6	chestnuts	chestnut	NNS
18435	184	7	,	,	,
18435	184	8	boil	boil	VB
18435	184	9	them	-PRON-	PRP
18435	184	10	in	in	IN
18435	184	11	salted	salted	JJ
18435	184	12	water	water	NN
18435	184	13	until	until	IN
18435	184	14	quite	quite	RB
18435	184	15	soft	soft	JJ
18435	184	16	,	,	,
18435	184	17	pass	pass	VBP
18435	184	18	through	through	RP
18435	184	19	a	a	DT
18435	184	20	sieve	sieve	NN
18435	184	21	,	,	,
18435	184	22	add	add	VB
18435	184	23	more	more	JJR
18435	184	24	water	water	NN
18435	184	25	if	if	IN
18435	184	26	too	too	RB
18435	184	27	thick	thick	JJ
18435	184	28	,	,	,
18435	184	29	and	and	CC
18435	184	30	a	a	DT
18435	184	31	spoonful	spoonful	NN
18435	184	32	of	of	IN
18435	184	33	butter	butter	NN
18435	184	34	or	or	CC
18435	184	35	several	several	JJ
18435	184	36	of	of	IN
18435	184	37	sweet	sweet	JJ
18435	184	38	cream	cream	NN
18435	184	39	,	,	,
18435	184	40	season	season	NN
18435	184	41	to	to	TO
18435	184	42	taste	taste	VB
18435	184	43	,	,	,
18435	184	44	and	and	CC
18435	184	45	serve	serve	VB
18435	184	46	with	with	IN
18435	184	47	small	small	JJ
18435	184	48	squares	square	NNS
18435	184	49	of	of	IN
18435	184	50	bread	bread	NN
18435	184	51	fried	fry	VBN
18435	184	52	crisp	crisp	RB
18435	184	53	in	in	IN
18435	184	54	butter	butter	NN
18435	184	55	or	or	CC
18435	184	56	olive	olive	NN
18435	184	57	oil	oil	NN
18435	184	58	.	.	.
18435	185	1	FISH	FISH	NNS
18435	185	2	~BOILED	~boiled	NN
18435	185	3	CODFISH	CODFISH	NNP
18435	185	4	,	,	,
18435	185	5	WITH	with	IN
18435	185	6	CREAM	cream	NN
18435	185	7	SAUCE~--Take	sauce~--take	VBP
18435	185	8	out	out	RP
18435	185	9	the	the	DT
18435	185	10	inside	inside	NN
18435	185	11	of	of	IN
18435	185	12	a	a	DT
18435	185	13	cod	cod	NN
18435	185	14	by	by	IN
18435	185	15	the	the	DT
18435	185	16	white	white	JJ
18435	185	17	skin	skin	NN
18435	185	18	of	of	IN
18435	185	19	the	the	DT
18435	185	20	belly	belly	NN
18435	185	21	,	,	,
18435	185	22	taking	take	VBG
18435	185	23	care	care	NN
18435	185	24	to	to	TO
18435	185	25	remove	remove	VB
18435	185	26	all	all	DT
18435	185	27	blood	blood	NN
18435	185	28	.	.	.
18435	186	1	Place	place	VB
18435	186	2	the	the	DT
18435	186	3	fish	fish	NN
18435	186	4	in	in	IN
18435	186	5	a	a	DT
18435	186	6	kettle	kettle	NN
18435	186	7	with	with	IN
18435	186	8	salted	salted	JJ
18435	186	9	cold	cold	JJ
18435	186	10	water	water	NN
18435	186	11	;	;	:
18435	186	12	boil	boil	VB
18435	186	13	fast	fast	RB
18435	186	14	at	at	IN
18435	186	15	first	first	RB
18435	186	16	,	,	,
18435	186	17	then	then	RB
18435	186	18	slowly	slowly	RB
18435	186	19	.	.	.
18435	187	1	When	when	WRB
18435	187	2	done	do	VBN
18435	187	3	take	take	VB
18435	187	4	out	out	RP
18435	187	5	and	and	CC
18435	187	6	skin	skin	VB
18435	187	7	.	.	.
18435	188	1	Pour	pour	VB
18435	188	2	over	over	IN
18435	188	3	it	-PRON-	PRP
18435	188	4	a	a	DT
18435	188	5	sauce	sauce	NN
18435	188	6	made	make	VBN
18435	188	7	as	as	IN
18435	188	8	follows	follow	VBZ
18435	188	9	:	:	:
18435	188	10	One	one	CD
18435	188	11	-	-	HYPH
18435	188	12	fourth	fourth	JJ
18435	188	13	pound	pound	NN
18435	188	14	butter	butter	NN
18435	188	15	put	put	VBN
18435	188	16	into	into	IN
18435	188	17	a	a	DT
18435	188	18	stewpan	stewpan	NN
18435	188	19	with	with	IN
18435	188	20	one	one	CD
18435	188	21	tablespoonful	tablespoonful	NN
18435	188	22	of	of	IN
18435	188	23	flour	flour	NN
18435	188	24	,	,	,
18435	188	25	moistened	moisten	VBN
18435	188	26	with	with	IN
18435	188	27	one	one	CD
18435	188	28	pint	pint	NN
18435	188	29	of	of	IN
18435	188	30	cream	cream	NN
18435	188	31	or	or	CC
18435	188	32	rich	rich	JJ
18435	188	33	milk	milk	NN
18435	188	34	,	,	,
18435	188	35	and	and	CC
18435	188	36	salt	salt	NN
18435	188	37	and	and	CC
18435	188	38	pepper	pepper	NN
18435	188	39	,	,	,
18435	188	40	and	and	CC
18435	188	41	also	also	RB
18435	188	42	one	one	CD
18435	188	43	teaspoonful	teaspoonful	JJ
18435	188	44	essence	essence	NN
18435	188	45	of	of	IN
18435	188	46	anchovies	anchovy	NNS
18435	188	47	.	.	.
18435	189	1	Place	place	VB
18435	189	2	the	the	DT
18435	189	3	pan	pan	NN
18435	189	4	over	over	IN
18435	189	5	the	the	DT
18435	189	6	fire	fire	NN
18435	189	7	and	and	CC
18435	189	8	let	let	VB
18435	189	9	thicken	thicken	NN
18435	189	10	,	,	,
18435	189	11	but	but	CC
18435	189	12	not	not	RB
18435	189	13	boil	boil	VB
18435	189	14	.	.	.
18435	190	1	~BOILED	~BOILED	NFP
18435	190	2	MACKEREL~--Prepare	mackerel~--prepare	ADD
18435	190	3	and	and	CC
18435	190	4	clean	clean	VB
18435	190	5	some	some	DT
18435	190	6	mackerel	mackerel	NN
18435	190	7	.	.	.
18435	191	1	Put	put	VB
18435	191	2	in	in	RP
18435	191	3	water	water	NN
18435	191	4	and	and	CC
18435	191	5	boil	boil	VB
18435	191	6	until	until	IN
18435	191	7	they	-PRON-	PRP
18435	191	8	are	be	VBP
18435	191	9	done	do	VBN
18435	191	10	.	.	.
18435	192	1	When	when	WRB
18435	192	2	cooked	cook	VBN
18435	192	3	,	,	,
18435	192	4	drain	drain	VB
18435	192	5	and	and	CC
18435	192	6	put	put	VB
18435	192	7	the	the	DT
18435	192	8	mackerel	mackerel	NN
18435	192	9	on	on	IN
18435	192	10	a	a	DT
18435	192	11	hot	hot	JJ
18435	192	12	dish	dish	NN
18435	192	13	.	.	.
18435	193	1	Blanch	blanch	VB
18435	193	2	some	some	DT
18435	193	3	fennel	fennel	NN
18435	193	4	in	in	IN
18435	193	5	salted	salt	VBN
18435	193	6	water	water	NN
18435	193	7	.	.	.
18435	194	1	When	when	WRB
18435	194	2	it	-PRON-	PRP
18435	194	3	is	be	VBZ
18435	194	4	soft	soft	JJ
18435	194	5	drain	drain	NN
18435	194	6	and	and	CC
18435	194	7	chop	chop	NN
18435	194	8	finely	finely	RB
18435	194	9	.	.	.
18435	195	1	Put	put	VB
18435	195	2	one	one	CD
18435	195	3	tablespoonful	tablespoonful	JJ
18435	195	4	in	in	IN
18435	195	5	half	half	JJ
18435	195	6	pint	pint	NN
18435	195	7	of	of	IN
18435	195	8	butter	butter	NN
18435	195	9	sauce	sauce	NN
18435	195	10	.	.	.
18435	196	1	Serve	serve	VB
18435	196	2	in	in	IN
18435	196	3	a	a	DT
18435	196	4	sauce	sauce	NN
18435	196	5	boat	boat	NN
18435	196	6	with	with	IN
18435	196	7	the	the	DT
18435	196	8	fish	fish	NN
18435	196	9	.	.	.
18435	197	1	~BOILED	~BOILED	NFP
18435	197	2	SALMON	SALMON	NNP
18435	197	3	WITH	with	IN
18435	197	4	SAUCE	SAUCE	NNP
18435	197	5	TARTARE~--Scrape	TARTARE~--Scrape	``
18435	197	6	the	the	DT
18435	197	7	skin	skin	NN
18435	197	8	of	of	IN
18435	197	9	the	the	DT
18435	197	10	fish	fish	NN
18435	197	11	,	,	,
18435	197	12	wipe	wipe	NN
18435	197	13	,	,	,
18435	197	14	and	and	CC
18435	197	15	if	if	IN
18435	197	16	you	-PRON-	PRP
18435	197	17	have	have	VBP
18435	197	18	no	no	DT
18435	197	19	regular	regular	JJ
18435	197	20	fish	fish	NN
18435	197	21	kettle	kettle	NN
18435	197	22	with	with	IN
18435	197	23	a	a	DT
18435	197	24	perforated	perforate	VBN
18435	197	25	lid	lid	NN
18435	197	26	,	,	,
18435	197	27	tie	tie	NN
18435	197	28	in	in	IN
18435	197	29	a	a	DT
18435	197	30	piece	piece	NN
18435	197	31	of	of	IN
18435	197	32	cheesecloth	cheesecloth	NN
18435	197	33	and	and	CC
18435	197	34	place	place	NN
18435	197	35	gently	gently	RB
18435	197	36	in	in	IN
18435	197	37	a	a	DT
18435	197	38	kettle	kettle	NN
18435	197	39	of	of	IN
18435	197	40	boiling	boil	VBG
18435	197	41	salted	salt	VBN
18435	197	42	water	water	NN
18435	197	43	.	.	.
18435	198	1	Push	push	VB
18435	198	2	the	the	DT
18435	198	3	kettle	kettle	NN
18435	198	4	back	back	RB
18435	198	5	on	on	IN
18435	198	6	the	the	DT
18435	198	7	fire	fire	NN
18435	198	8	(	(	-LRB-
18435	198	9	where	where	WRB
18435	198	10	it	-PRON-	PRP
18435	198	11	will	will	MD
18435	198	12	simmer	simmer	VB
18435	198	13	gently	gently	RB
18435	198	14	,	,	,
18435	198	15	instead	instead	RB
18435	198	16	of	of	IN
18435	198	17	boiling	boil	VBG
18435	198	18	hard	hard	RB
18435	198	19	)	)	-RRB-
18435	198	20	and	and	CC
18435	198	21	cook	cook	NN
18435	198	22	,	,	,
18435	198	23	allowing	allow	VBG
18435	198	24	about	about	RB
18435	198	25	six	six	CD
18435	198	26	minutes	minute	NNS
18435	198	27	to	to	IN
18435	198	28	the	the	DT
18435	198	29	pound	pound	NN
18435	198	30	.	.	.
18435	199	1	Remove	remove	VB
18435	199	2	carefully	carefully	RB
18435	199	3	,	,	,
18435	199	4	drain	drain	VB
18435	199	5	,	,	,
18435	199	6	and	and	CC
18435	199	7	chill	chill	NN
18435	199	8	.	.	.
18435	200	1	If	if	IN
18435	200	2	the	the	DT
18435	200	3	fish	fish	NN
18435	200	4	breaks	break	VBZ
18435	200	5	and	and	CC
18435	200	6	looks	look	VBZ
18435	200	7	badly	badly	RB
18435	200	8	take	take	VBP
18435	200	9	out	out	RP
18435	200	10	the	the	DT
18435	200	11	bones	bone	NNS
18435	200	12	,	,	,
18435	200	13	flake	flake	NNP
18435	200	14	,	,	,
18435	200	15	pile	pile	VBP
18435	200	16	lightly	lightly	RB
18435	200	17	on	on	IN
18435	200	18	the	the	DT
18435	200	19	platter	platter	NN
18435	200	20	and	and	CC
18435	200	21	pour	pour	VB
18435	200	22	the	the	DT
18435	200	23	sauce	sauce	NN
18435	200	24	over	over	IN
18435	200	25	it	-PRON-	PRP
18435	200	26	.	.	.
18435	201	1	This	this	DT
18435	201	2	may	may	MD
18435	201	3	be	be	VB
18435	201	4	a	a	DT
18435	201	5	hot	hot	JJ
18435	201	6	sauce	sauce	NN
18435	201	7	Hollandaise	Hollandaise	NNP
18435	201	8	or	or	CC
18435	201	9	a	a	DT
18435	201	10	cold	cold	JJ
18435	201	11	sauce	sauce	NN
18435	201	12	tartare	tartare	NN
18435	201	13	.	.	.
18435	202	1	~BROILED	~BROILED	NFP
18435	202	2	MACKEREL~--Draw	MACKEREL~--Draw	NNP
18435	202	3	and	and	CC
18435	202	4	wash	wash	VB
18435	202	5	the	the	DT
18435	202	6	mackerel	mackerel	NN
18435	202	7	.	.	.
18435	203	1	Cut	cut	VB
18435	203	2	off	off	RP
18435	203	3	heads	head	NNS
18435	203	4	and	and	CC
18435	203	5	rub	rub	VB
18435	203	6	over	over	RP
18435	203	7	with	with	IN
18435	203	8	salt	salt	NN
18435	203	9	and	and	CC
18435	203	10	leave	leave	VB
18435	203	11	for	for	IN
18435	203	12	an	an	DT
18435	203	13	hour	hour	NN
18435	203	14	.	.	.
18435	204	1	Rub	rub	VB
18435	204	2	a	a	DT
18435	204	3	gridiron	gridiron	NN
18435	204	4	with	with	IN
18435	204	5	olive	olive	NN
18435	204	6	oil	oil	NN
18435	204	7	,	,	,
18435	204	8	lay	lie	VBD
18435	204	9	the	the	DT
18435	204	10	mackerel	mackerel	NN
18435	204	11	on	on	IN
18435	204	12	it	-PRON-	PRP
18435	204	13	and	and	CC
18435	204	14	broil	broil	VB
18435	204	15	over	over	RP
18435	204	16	a	a	DT
18435	204	17	charcoal	charcoal	NN
18435	204	18	fire	fire	NN
18435	204	19	.	.	.
18435	205	1	Place	place	VB
18435	205	2	some	some	DT
18435	205	3	chopped	chop	VBN
18435	205	4	parsley	parsley	NN
18435	205	5	and	and	CC
18435	205	6	onions	onion	NNS
18435	205	7	on	on	IN
18435	205	8	a	a	DT
18435	205	9	hot	hot	JJ
18435	205	10	dish	dish	NN
18435	205	11	,	,	,
18435	205	12	with	with	IN
18435	205	13	the	the	DT
18435	205	14	hot	hot	JJ
18435	205	15	fish	fish	NN
18435	205	16	,	,	,
18435	205	17	squeezing	squeeze	VBG
18435	205	18	over	over	IN
18435	205	19	the	the	DT
18435	205	20	mackerel	mackerel	NN
18435	205	21	a	a	DT
18435	205	22	little	little	JJ
18435	205	23	lemon	lemon	NN
18435	205	24	juice	juice	NN
18435	205	25	.	.	.
18435	206	1	Serve	serve	VB
18435	206	2	hot	hot	JJ
18435	206	3	.	.	.
18435	207	1	~BROILED	~BROILED	NNP
18435	207	2	MACKEREL	MACKEREL	NNP
18435	207	3	,	,	,
18435	207	4	WITH	with	IN
18435	207	5	BLACK	BLACK	NNP
18435	207	6	BUTTER~--Take	BUTTER~--Take	NNP
18435	207	7	some	some	DT
18435	207	8	mackerel	mackerel	NN
18435	207	9	,	,	,
18435	207	10	open	open	VB
18435	207	11	and	and	CC
18435	207	12	remove	remove	VB
18435	207	13	bones	bone	NNS
18435	207	14	.	.	.
18435	208	1	Season	season	NN
18435	208	2	with	with	IN
18435	208	3	butter	butter	NN
18435	208	4	,	,	,
18435	208	5	pepper	pepper	NN
18435	208	6	,	,	,
18435	208	7	and	and	CC
18435	208	8	salt	salt	NN
18435	208	9	.	.	.
18435	209	1	Place	place	VB
18435	209	2	the	the	DT
18435	209	3	fish	fish	NN
18435	209	4	on	on	IN
18435	209	5	a	a	DT
18435	209	6	gridiron	gridiron	NN
18435	209	7	and	and	CC
18435	209	8	broil	broil	VB
18435	209	9	over	over	RP
18435	209	10	a	a	DT
18435	209	11	clear	clear	JJ
18435	209	12	fire	fire	NN
18435	209	13	.	.	.
18435	210	1	Put	put	VB
18435	210	2	a	a	DT
18435	210	3	part	part	NN
18435	210	4	of	of	IN
18435	210	5	the	the	DT
18435	210	6	butter	butter	NN
18435	210	7	in	in	IN
18435	210	8	a	a	DT
18435	210	9	saucepan	saucepan	NN
18435	210	10	and	and	CC
18435	210	11	stir	stir	VB
18435	210	12	it	-PRON-	PRP
18435	210	13	over	over	IN
18435	210	14	the	the	DT
18435	210	15	fire	fire	NN
18435	210	16	until	until	IN
18435	210	17	it	-PRON-	PRP
18435	210	18	is	be	VBZ
18435	210	19	richly	richly	RB
18435	210	20	browned	brown	VBN
18435	210	21	,	,	,
18435	210	22	squeezing	squeeze	VBG
18435	210	23	into	into	IN
18435	210	24	it	-PRON-	PRP
18435	210	25	a	a	DT
18435	210	26	little	little	JJ
18435	210	27	lemon	lemon	NN
18435	210	28	juice	juice	NN
18435	210	29	.	.	.
18435	211	1	Place	place	VB
18435	211	2	the	the	DT
18435	211	3	fish	fish	NN
18435	211	4	on	on	IN
18435	211	5	a	a	DT
18435	211	6	hot	hot	JJ
18435	211	7	dish	dish	NN
18435	211	8	,	,	,
18435	211	9	arrange	arrange	VB
18435	211	10	some	some	DT
18435	211	11	sprigs	sprig	NNS
18435	211	12	of	of	IN
18435	211	13	parsley	parsley	NN
18435	211	14	around	around	IN
18435	211	15	it	-PRON-	PRP
18435	211	16	,	,	,
18435	211	17	and	and	CC
18435	211	18	pour	pour	VB
18435	211	19	over	over	IN
18435	211	20	it	-PRON-	PRP
18435	211	21	the	the	DT
18435	211	22	butter	butter	NN
18435	211	23	sauce	sauce	NN
18435	211	24	,	,	,
18435	211	25	and	and	CC
18435	211	26	serve	serve	VB
18435	211	27	hot	hot	JJ
18435	211	28	.	.	.
18435	212	1	~CODFISH	~CODFISH	NFP
18435	212	2	CONES~--When	CONES~--When	NNP
18435	212	3	it	-PRON-	PRP
18435	212	4	is	be	VBZ
18435	212	5	not	not	RB
18435	212	6	convenient	convenient	JJ
18435	212	7	to	to	TO
18435	212	8	make	make	VB
18435	212	9	and	and	CC
18435	212	10	fry	fry	VB
18435	212	11	fish	fish	NN
18435	212	12	balls	ball	NNS
18435	212	13	try	try	VBP
18435	212	14	this	this	DT
18435	212	15	substitute	substitute	NN
18435	212	16	.	.	.
18435	213	1	Pick	pick	VB
18435	213	2	enough	enough	JJ
18435	213	3	salt	salt	NN
18435	213	4	codfish	codfish	NN
18435	213	5	into	into	IN
18435	213	6	shreds	shred	NNS
18435	213	7	to	to	TO
18435	213	8	measure	measure	VB
18435	213	9	two	two	CD
18435	213	10	cups	cup	NNS
18435	213	11	and	and	CC
18435	213	12	let	let	VBD
18435	213	13	stand	stand	VB
18435	213	14	in	in	IN
18435	213	15	cold	cold	JJ
18435	213	16	water	water	NN
18435	213	17	for	for	IN
18435	213	18	two	two	CD
18435	213	19	or	or	CC
18435	213	20	more	more	JJR
18435	213	21	hours	hour	NNS
18435	213	22	,	,	,
18435	213	23	then	then	RB
18435	213	24	drain	drain	VB
18435	213	25	dry	dry	JJ
18435	213	26	.	.	.
18435	214	1	Make	make	VB
18435	214	2	a	a	DT
18435	214	3	sauce	sauce	NN
18435	214	4	from	from	IN
18435	214	5	one	one	CD
18435	214	6	cup	cup	NN
18435	214	7	of	of	IN
18435	214	8	hot	hot	JJ
18435	214	9	milk	milk	NN
18435	214	10	,	,	,
18435	214	11	two	two	CD
18435	214	12	level	level	NN
18435	214	13	tablespoons	tablespoon	NNS
18435	214	14	each	each	DT
18435	214	15	of	of	IN
18435	214	16	flour	flour	NN
18435	214	17	and	and	CC
18435	214	18	butter	butter	NN
18435	214	19	,	,	,
18435	214	20	and	and	CC
18435	214	21	cook	cook	VB
18435	214	22	five	five	CD
18435	214	23	minutes	minute	NNS
18435	214	24	.	.	.
18435	215	1	Mash	mash	NN
18435	215	2	and	and	CC
18435	215	3	season	season	NN
18435	215	4	enough	enough	JJ
18435	215	5	hot	hot	JJ
18435	215	6	boiled	boil	VBN
18435	215	7	potatoes	potato	NNS
18435	215	8	to	to	TO
18435	215	9	measure	measure	VB
18435	215	10	two	two	CD
18435	215	11	cups	cup	NNS
18435	215	12	,	,	,
18435	215	13	add	add	VB
18435	215	14	the	the	DT
18435	215	15	sauce	sauce	NN
18435	215	16	and	and	CC
18435	215	17	the	the	DT
18435	215	18	fish	fish	NN
18435	215	19	and	and	CC
18435	215	20	beat	beat	VBD
18435	215	21	well	well	RB
18435	215	22	with	with	IN
18435	215	23	a	a	DT
18435	215	24	fork	fork	NN
18435	215	25	.	.	.
18435	216	1	Shape	shape	NN
18435	216	2	in	in	IN
18435	216	3	small	small	JJ
18435	216	4	cones	cone	NNS
18435	216	5	,	,	,
18435	216	6	set	set	VBN
18435	216	7	on	on	IN
18435	216	8	a	a	DT
18435	216	9	butter	butter	NN
18435	216	10	pan	pan	NN
18435	216	11	,	,	,
18435	216	12	brush	brush	NN
18435	216	13	with	with	IN
18435	216	14	melted	melted	JJ
18435	216	15	butter	butter	NN
18435	216	16	and	and	CC
18435	216	17	scatter	scatter	NN
18435	216	18	fine	fine	JJ
18435	216	19	bread	bread	NN
18435	216	20	crumbs	crumb	VBZ
18435	216	21	over	over	RP
18435	216	22	.	.	.
18435	217	1	Set	Set	VBN
18435	217	2	in	in	IN
18435	217	3	oven	oven	NN
18435	217	4	to	to	TO
18435	217	5	brown	brown	VB
18435	217	6	.	.	.
18435	218	1	~CODFISH	~CODFISH	NFP
18435	218	2	HASH~--Take	HASH~--Take	VBZ
18435	218	3	a	a	DT
18435	218	4	cup	cup	NN
18435	218	5	of	of	IN
18435	218	6	cooked	cooked	JJ
18435	218	7	cod	cod	NN
18435	218	8	,	,	,
18435	218	9	pick	pick	VBP
18435	218	10	in	in	IN
18435	218	11	pieces	piece	NNS
18435	218	12	and	and	CC
18435	218	13	soak	soak	VB
18435	218	14	in	in	IN
18435	218	15	cold	cold	JJ
18435	218	16	water	water	NN
18435	218	17	for	for	IN
18435	218	18	twelve	twelve	CD
18435	218	19	hours	hour	NNS
18435	218	20	.	.	.
18435	219	1	Boil	boil	VB
18435	219	2	some	some	DT
18435	219	3	potatoes	potato	NNS
18435	219	4	and	and	CC
18435	219	5	add	add	VB
18435	219	6	them	-PRON-	PRP
18435	219	7	to	to	IN
18435	219	8	the	the	DT
18435	219	9	finely	finely	RB
18435	219	10	chopped	chop	VBN
18435	219	11	fish	fish	NN
18435	219	12	,	,	,
18435	219	13	a	a	DT
18435	219	14	little	little	JJ
18435	219	15	at	at	IN
18435	219	16	a	a	DT
18435	219	17	time	time	NN
18435	219	18	.	.	.
18435	220	1	Put	put	VB
18435	220	2	in	in	RP
18435	220	3	a	a	DT
18435	220	4	saucepan	saucepan	NN
18435	220	5	with	with	IN
18435	220	6	some	some	DT
18435	220	7	butter	butter	NN
18435	220	8	and	and	CC
18435	220	9	stir	stir	NN
18435	220	10	.	.	.
18435	221	1	Let	let	VB
18435	221	2	it	-PRON-	PRP
18435	221	3	cook	cook	VB
18435	221	4	gently	gently	RB
18435	221	5	.	.	.
18435	222	1	~FINNAN	~FINNAN	NNP
18435	222	2	HADDIE	HADDIE	NNP
18435	222	3	FISH	FISH	NNP
18435	222	4	CAKES~--The	cakes~--the	DT
18435	222	5	finnan	finnan	NNP
18435	222	6	haddie	haddie	NNP
18435	222	7	parboiled	parboil	VBD
18435	222	8	with	with	IN
18435	222	9	an	an	DT
18435	222	10	equal	equal	JJ
18435	222	11	quantity	quantity	NN
18435	222	12	of	of	IN
18435	222	13	mashed	mashed	JJ
18435	222	14	potatoes	potato	NNS
18435	222	15	,	,	,
18435	222	16	season	season	NN
18435	222	17	with	with	IN
18435	222	18	melted	melted	JJ
18435	222	19	butter	butter	NN
18435	222	20	,	,	,
18435	222	21	salt	salt	NN
18435	222	22	and	and	CC
18435	222	23	pepper	pepper	NN
18435	222	24	,	,	,
18435	222	25	add	add	VB
18435	222	26	a	a	DT
18435	222	27	beaten	beat	VBN
18435	222	28	egg	egg	NN
18435	222	29	,	,	,
18435	222	30	and	and	CC
18435	222	31	mold	mold	NN
18435	222	32	into	into	IN
18435	222	33	cakes	cake	NNS
18435	222	34	.	.	.
18435	223	1	~FISH	~FISH	NFP
18435	223	2	,	,	,
18435	223	3	EAST	EAST	NNP
18435	223	4	INDIA	INDIA	NNP
18435	223	5	STYLE~--Peel	style~--peel	CD
18435	223	6	two	two	CD
18435	223	7	medium	medium	JJ
18435	223	8	-	-	HYPH
18435	223	9	sized	sized	JJ
18435	223	10	onions	onion	NNS
18435	223	11	,	,	,
18435	223	12	cut	cut	VBN
18435	223	13	into	into	IN
18435	223	14	thin	thin	JJ
18435	223	15	slices	slice	NNS
18435	223	16	.	.	.
18435	224	1	Put	put	VB
18435	224	2	in	in	RP
18435	224	3	a	a	DT
18435	224	4	stewpan	stewpan	NN
18435	224	5	with	with	IN
18435	224	6	a	a	DT
18435	224	7	small	small	JJ
18435	224	8	lump	lump	NN
18435	224	9	of	of	IN
18435	224	10	butter	butter	NN
18435	224	11	and	and	CC
18435	224	12	fry	fry	NN
18435	224	13	until	until	IN
18435	224	14	lightly	lightly	RB
18435	224	15	browned	brown	VBN
18435	224	16	.	.	.
18435	225	1	Pour	pour	VB
18435	225	2	over	over	IN
18435	225	3	them	-PRON-	PRP
18435	225	4	some	some	DT
18435	225	5	white	white	JJ
18435	225	6	stock	stock	NN
18435	225	7	,	,	,
18435	225	8	judging	judge	VBG
18435	225	9	the	the	DT
18435	225	10	quantity	quantity	NN
18435	225	11	by	by	IN
18435	225	12	that	that	DT
18435	225	13	of	of	IN
18435	225	14	the	the	DT
18435	225	15	fish	fish	NN
18435	225	16	;	;	:
18435	225	17	one	one	CD
18435	225	18	ounce	ounce	NN
18435	225	19	of	of	IN
18435	225	20	butter	butter	NN
18435	225	21	,	,	,
18435	225	22	little	little	JJ
18435	225	23	curry	curry	NN
18435	225	24	powder	powder	NN
18435	225	25	,	,	,
18435	225	26	salt	salt	NN
18435	225	27	,	,	,
18435	225	28	lemon	lemon	NN
18435	225	29	juice	juice	NN
18435	225	30	,	,	,
18435	225	31	a	a	DT
18435	225	32	little	little	JJ
18435	225	33	sugar	sugar	NN
18435	225	34	,	,	,
18435	225	35	and	and	CC
18435	225	36	cayenne	cayenne	NN
18435	225	37	pepper	pepper	NN
18435	225	38	.	.	.
18435	226	1	Boil	boil	VB
18435	226	2	the	the	DT
18435	226	3	stock	stock	NN
18435	226	4	for	for	IN
18435	226	5	fifteen	fifteen	CD
18435	226	6	or	or	CC
18435	226	7	twenty	twenty	CD
18435	226	8	minutes	minute	NNS
18435	226	9	,	,	,
18435	226	10	then	then	RB
18435	226	11	strain	strain	VB
18435	226	12	into	into	IN
18435	226	13	a	a	DT
18435	226	14	stewpan	stewpan	NN
18435	226	15	,	,	,
18435	226	16	skim	skim	NN
18435	226	17	and	and	CC
18435	226	18	put	put	VBD
18435	226	19	in	in	RP
18435	226	20	the	the	DT
18435	226	21	fish	fish	NN
18435	226	22	,	,	,
18435	226	23	having	have	VBG
18435	226	24	it	-PRON-	PRP
18435	226	25	carefully	carefully	RB
18435	226	26	prepared	prepared	JJ
18435	226	27	.	.	.
18435	227	1	Boil	Boil	NNP
18435	227	2	gently	gently	RB
18435	227	3	,	,	,
18435	227	4	without	without	IN
18435	227	5	breaking	break	VBG
18435	227	6	the	the	DT
18435	227	7	fish	fish	NN
18435	227	8	.	.	.
18435	228	1	Wash	wash	VB
18435	228	2	and	and	CC
18435	228	3	boil	boil	VB
18435	228	4	half	half	PDT
18435	228	5	a	a	DT
18435	228	6	cup	cup	NN
18435	228	7	of	of	IN
18435	228	8	rice	rice	NN
18435	228	9	in	in	IN
18435	228	10	water	water	NN
18435	228	11	,	,	,
18435	228	12	and	and	CC
18435	228	13	when	when	WRB
18435	228	14	cooked	cook	VBN
18435	228	15	it	-PRON-	PRP
18435	228	16	should	should	MD
18435	228	17	be	be	VB
18435	228	18	dried	dry	VBN
18435	228	19	and	and	CC
18435	228	20	the	the	DT
18435	228	21	grains	grain	NNS
18435	228	22	unbroken	unbroken	JJ
18435	228	23	.	.	.
18435	229	1	Turn	turn	VB
18435	229	2	the	the	DT
18435	229	3	curry	curry	NN
18435	229	4	out	out	RP
18435	229	5	on	on	IN
18435	229	6	a	a	DT
18435	229	7	hot	hot	JJ
18435	229	8	dish	dish	NN
18435	229	9	,	,	,
18435	229	10	garnish	garnish	VB
18435	229	11	with	with	IN
18435	229	12	croutons	crouton	NNS
18435	229	13	of	of	IN
18435	229	14	fried	fried	JJ
18435	229	15	bread	bread	NN
18435	229	16	.	.	.
18435	230	1	Serve	serve	VB
18435	230	2	hot	hot	JJ
18435	230	3	,	,	,
18435	230	4	with	with	IN
18435	230	5	the	the	DT
18435	230	6	rice	rice	NN
18435	230	7	in	in	IN
18435	230	8	separate	separate	JJ
18435	230	9	dish	dish	NN
18435	230	10	.	.	.
18435	231	1	~FISH	~FISH	NFP
18435	231	2	EN	en	NN
18435	231	3	CASSEROLE~--One	casserole~--one	CD
18435	231	4	of	of	IN
18435	231	5	those	those	DT
18435	231	6	earthen	earthen	JJ
18435	231	7	baking	bake	VBG
18435	231	8	dishes	dish	NNS
18435	231	9	with	with	IN
18435	231	10	close	close	RB
18435	231	11	-	-	HYPH
18435	231	12	fitting	fitting	JJ
18435	231	13	cover	cover	NN
18435	231	14	of	of	IN
18435	231	15	the	the	DT
18435	231	16	same	same	JJ
18435	231	17	ware	ware	NN
18435	231	18	and	and	CC
18435	231	19	fit	fit	NN
18435	231	20	for	for	IN
18435	231	21	placing	place	VBG
18435	231	22	on	on	IN
18435	231	23	the	the	DT
18435	231	24	table	table	NN
18435	231	25	is	be	VBZ
18435	231	26	especially	especially	RB
18435	231	27	useful	useful	JJ
18435	231	28	for	for	IN
18435	231	29	cooking	cook	VBG
18435	231	30	fish	fish	NN
18435	231	31	.	.	.
18435	232	1	For	for	IN
18435	232	2	instance	instance	NN
18435	232	3	,	,	,
18435	232	4	take	take	VB
18435	232	5	two	two	CD
18435	232	6	pounds	pound	NNS
18435	232	7	of	of	IN
18435	232	8	the	the	DT
18435	232	9	thick	thick	JJ
18435	232	10	part	part	NN
18435	232	11	of	of	IN
18435	232	12	cod	cod	NN
18435	232	13	or	or	CC
18435	232	14	haddock	haddock	NN
18435	232	15	,	,	,
18435	232	16	both	both	DT
18435	232	17	of	of	IN
18435	232	18	which	which	WDT
18435	232	19	are	be	VBP
18435	232	20	cheap	cheap	JJ
18435	232	21	fish	fish	NN
18435	232	22	.	.	.
18435	233	1	Take	take	VB
18435	233	2	off	off	RP
18435	233	3	the	the	DT
18435	233	4	skin	skin	NN
18435	233	5	and	and	CC
18435	233	6	lay	lie	VBD
18435	233	7	in	in	IN
18435	233	8	the	the	DT
18435	233	9	casserole	casserole	NN
18435	233	10	.	.	.
18435	234	1	Make	make	VB
18435	234	2	a	a	DT
18435	234	3	sauce	sauce	NN
18435	234	4	from	from	IN
18435	234	5	two	two	CD
18435	234	6	cups	cup	NNS
18435	234	7	of	of	IN
18435	234	8	milk	milk	NN
18435	234	9	heated	heat	VBN
18435	234	10	,	,	,
18435	234	11	with	with	IN
18435	234	12	a	a	DT
18435	234	13	good	good	JJ
18435	234	14	slice	slice	NN
18435	234	15	of	of	IN
18435	234	16	onion	onion	NN
18435	234	17	,	,	,
18435	234	18	a	a	DT
18435	234	19	rounding	round	VBG
18435	234	20	tablespoon	tablespoon	NN
18435	234	21	of	of	IN
18435	234	22	minced	minced	NNP
18435	234	23	parsley	parsley	NNP
18435	234	24	,	,	,
18435	234	25	a	a	DT
18435	234	26	small	small	JJ
18435	234	27	piece	piece	NN
18435	234	28	of	of	IN
18435	234	29	mace	mace	NN
18435	234	30	,	,	,
18435	234	31	a	a	DT
18435	234	32	few	few	JJ
18435	234	33	gratings	grating	NNS
18435	234	34	of	of	IN
18435	234	35	the	the	DT
18435	234	36	yellow	yellow	JJ
18435	234	37	rind	rind	NN
18435	234	38	of	of	IN
18435	234	39	lemon	lemon	NN
18435	234	40	,	,	,
18435	234	41	half	half	PDT
18435	234	42	a	a	DT
18435	234	43	level	level	NN
18435	234	44	teaspoon	teaspoon	NN
18435	234	45	of	of	IN
18435	234	46	salt	salt	NN
18435	234	47	,	,	,
18435	234	48	and	and	CC
18435	234	49	a	a	DT
18435	234	50	little	little	JJ
18435	234	51	white	white	JJ
18435	234	52	pepper	pepper	NN
18435	234	53	.	.	.
18435	235	1	Cook	cook	VB
18435	235	2	in	in	IN
18435	235	3	the	the	DT
18435	235	4	top	top	NN
18435	235	5	of	of	IN
18435	235	6	a	a	DT
18435	235	7	double	double	JJ
18435	235	8	boiler	boiler	NN
18435	235	9	for	for	IN
18435	235	10	twenty	twenty	CD
18435	235	11	minutes	minute	NNS
18435	235	12	.	.	.
18435	236	1	Heat	heat	VB
18435	236	2	one	one	CD
18435	236	3	-	-	HYPH
18435	236	4	quarter	quarter	NN
18435	236	5	cup	cup	NN
18435	236	6	of	of	IN
18435	236	7	butter	butter	NN
18435	236	8	in	in	IN
18435	236	9	a	a	DT
18435	236	10	saucepan	saucepan	NN
18435	236	11	,	,	,
18435	236	12	add	add	VB
18435	236	13	three	three	CD
18435	236	14	level	level	NN
18435	236	15	tablespoons	tablespoon	NNS
18435	236	16	of	of	IN
18435	236	17	flour	flour	NN
18435	236	18	,	,	,
18435	236	19	and	and	CC
18435	236	20	cook	cook	VB
18435	236	21	smooth	smooth	JJ
18435	236	22	,	,	,
18435	236	23	turn	turn	VB
18435	236	24	on	on	RP
18435	236	25	the	the	DT
18435	236	26	hot	hot	JJ
18435	236	27	milk	milk	NN
18435	236	28	after	after	IN
18435	236	29	straining	strain	VBG
18435	236	30	out	out	RP
18435	236	31	the	the	DT
18435	236	32	seasonings	seasoning	NNS
18435	236	33	.	.	.
18435	237	1	Cook	cook	VB
18435	237	2	until	until	IN
18435	237	3	thick	thick	JJ
18435	237	4	and	and	CC
18435	237	5	pour	pour	VB
18435	237	6	over	over	IN
18435	237	7	the	the	DT
18435	237	8	fish	fish	NN
18435	237	9	.	.	.
18435	238	1	Cover	cover	VB
18435	238	2	and	and	CC
18435	238	3	bake	bake	VB
18435	238	4	half	half	JJ
18435	238	5	hour	hour	NN
18435	238	6	,	,	,
18435	238	7	then	then	RB
18435	238	8	if	if	IN
18435	238	9	the	the	DT
18435	238	10	fish	fish	NN
18435	238	11	is	be	VBZ
18435	238	12	done	do	VBN
18435	238	13	serve	serve	NN
18435	238	14	in	in	IN
18435	238	15	the	the	DT
18435	238	16	same	same	JJ
18435	238	17	dish	dish	NN
18435	238	18	with	with	IN
18435	238	19	little	little	JJ
18435	238	20	finely	finely	RB
18435	238	21	minced	mince	VBN
18435	238	22	parsley	parsley	NN
18435	238	23	scattered	scatter	VBN
18435	238	24	over	over	RP
18435	238	25	.	.	.
18435	239	1	~LOUISIANA	~LOUISIANA	NFP
18435	239	2	COD~--Melt	cod~--melt	JJ
18435	239	3	one	one	CD
18435	239	4	-	-	HYPH
18435	239	5	quarter	quarter	NN
18435	239	6	cup	cup	NN
18435	239	7	of	of	IN
18435	239	8	butter	butter	NN
18435	239	9	and	and	CC
18435	239	10	let	let	VB
18435	239	11	it	-PRON-	PRP
18435	239	12	begin	begin	VB
18435	239	13	to	to	TO
18435	239	14	color	color	NN
18435	239	15	,	,	,
18435	239	16	add	add	VB
18435	239	17	two	two	CD
18435	239	18	level	level	NN
18435	239	19	tablespoons	tablespoon	NNS
18435	239	20	of	of	IN
18435	239	21	flour	flour	NN
18435	239	22	and	and	CC
18435	239	23	stir	stir	VB
18435	239	24	until	until	IN
18435	239	25	smooth	smooth	JJ
18435	239	26	.	.	.
18435	240	1	Add	add	VB
18435	240	2	one	one	CD
18435	240	3	cup	cup	NN
18435	240	4	of	of	IN
18435	240	5	water	water	NN
18435	240	6	and	and	CC
18435	240	7	cook	cook	VB
18435	240	8	five	five	CD
18435	240	9	minutes	minute	NNS
18435	240	10	.	.	.
18435	241	1	Add	add	VB
18435	241	2	half	half	PDT
18435	241	3	a	a	DT
18435	241	4	level	level	NN
18435	241	5	teaspoon	teaspoon	NN
18435	241	6	of	of	IN
18435	241	7	salt	salt	NN
18435	241	8	,	,	,
18435	241	9	half	half	NN
18435	241	10	as	as	RB
18435	241	11	much	much	JJ
18435	241	12	pepper	pepper	NN
18435	241	13	,	,	,
18435	241	14	and	and	CC
18435	241	15	a	a	DT
18435	241	16	teaspoon	teaspoon	NN
18435	241	17	of	of	IN
18435	241	18	lemon	lemon	NN
18435	241	19	juice	juice	NN
18435	241	20	.	.	.
18435	242	1	Chop	Chop	NNP
18435	242	2	fine	fine	JJ
18435	242	3	one	one	CD
18435	242	4	medium	medium	JJ
18435	242	5	-	-	HYPH
18435	242	6	size	size	NN
18435	242	7	onion	onion	NN
18435	242	8	and	and	CC
18435	242	9	one	one	CD
18435	242	10	small	small	JJ
18435	242	11	green	green	JJ
18435	242	12	pepper	pepper	NN
18435	242	13	,	,	,
18435	242	14	after	after	IN
18435	242	15	taking	take	VBG
18435	242	16	out	out	RP
18435	242	17	the	the	DT
18435	242	18	seeds	seed	NNS
18435	242	19	.	.	.
18435	243	1	Brown	brown	VB
18435	243	2	them	-PRON-	PRP
18435	243	3	in	in	IN
18435	243	4	two	two	CD
18435	243	5	tablespoons	tablespoon	NNS
18435	243	6	of	of	IN
18435	243	7	butter	butter	NN
18435	243	8	,	,	,
18435	243	9	add	add	VB
18435	243	10	one	one	CD
18435	243	11	cup	cup	NN
18435	243	12	of	of	IN
18435	243	13	strained	strained	JJ
18435	243	14	tomatoes	tomato	NNS
18435	243	15	,	,	,
18435	243	16	a	a	DT
18435	243	17	bit	bit	NN
18435	243	18	of	of	IN
18435	243	19	bay	bay	NN
18435	243	20	leaf	leaf	NN
18435	243	21	,	,	,
18435	243	22	and	and	CC
18435	243	23	the	the	DT
18435	243	24	prepared	prepare	VBN
18435	243	25	sauce	sauce	NN
18435	243	26	.	.	.
18435	244	1	Put	put	NN
18435	244	2	slices	slice	NNS
18435	244	3	of	of	IN
18435	244	4	cod	cod	NN
18435	244	5	cut	cut	VBD
18435	244	6	an	an	DT
18435	244	7	inch	inch	NN
18435	244	8	thick	thick	JJ
18435	244	9	into	into	IN
18435	244	10	a	a	DT
18435	244	11	casserole	casserole	NN
18435	244	12	,	,	,
18435	244	13	pour	pour	VB
18435	244	14	on	on	IN
18435	244	15	the	the	DT
18435	244	16	sauce	sauce	NN
18435	244	17	,	,	,
18435	244	18	cover	cover	VB
18435	244	19	closely	closely	RB
18435	244	20	,	,	,
18435	244	21	and	and	CC
18435	244	22	bake	bake	VB
18435	244	23	in	in	RP
18435	244	24	a	a	DT
18435	244	25	slow	slow	JJ
18435	244	26	oven	oven	JJ
18435	244	27	three	three	CD
18435	244	28	-	-	HYPH
18435	244	29	quarters	quarter	NNS
18435	244	30	of	of	IN
18435	244	31	an	an	DT
18435	244	32	hour	hour	NN
18435	244	33	.	.	.
18435	245	1	~METELOTE	~METELOTE	NFP
18435	245	2	OF	of	IN
18435	245	3	HADDOCK~--Wash	HADDOCK~--Wash	NNP
18435	245	4	and	and	CC
18435	245	5	skin	skin	VB
18435	245	6	the	the	DT
18435	245	7	haddock	haddock	NN
18435	245	8	and	and	CC
18435	245	9	remove	remove	VB
18435	245	10	the	the	DT
18435	245	11	flesh	flesh	NN
18435	245	12	from	from	IN
18435	245	13	the	the	DT
18435	245	14	bones	bone	NNS
18435	245	15	in	in	IN
18435	245	16	firm	firm	JJ
18435	245	17	pieces	piece	NNS
18435	245	18	suitable	suitable	JJ
18435	245	19	for	for	IN
18435	245	20	serving	serve	VBG
18435	245	21	.	.	.
18435	246	1	Put	put	VB
18435	246	2	the	the	DT
18435	246	3	head	head	NN
18435	246	4	,	,	,
18435	246	5	bones	bone	NNS
18435	246	6	and	and	CC
18435	246	7	trimmings	trimming	NNS
18435	246	8	to	to	TO
18435	246	9	cook	cook	VB
18435	246	10	in	in	IN
18435	246	11	cold	cold	JJ
18435	246	12	water	water	NN
18435	246	13	and	and	CC
18435	246	14	add	add	VB
18435	246	15	a	a	DT
18435	246	16	small	small	JJ
18435	246	17	sliced	sliced	JJ
18435	246	18	onion	onion	NN
18435	246	19	and	and	CC
18435	246	20	salt	salt	NN
18435	246	21	and	and	CC
18435	246	22	pepper	pepper	NN
18435	246	23	.	.	.
18435	247	1	Boil	Boil	NNP
18435	247	2	six	six	CD
18435	247	3	good	good	JJ
18435	247	4	-	-	HYPH
18435	247	5	sized	sized	JJ
18435	247	6	onions	onion	NNS
18435	247	7	until	until	IN
18435	247	8	tender	tender	NN
18435	247	9	,	,	,
18435	247	10	then	then	RB
18435	247	11	drain	drain	VB
18435	247	12	and	and	CC
18435	247	13	slice	slice	VB
18435	247	14	and	and	CC
18435	247	15	put	put	VB
18435	247	16	half	half	NN
18435	247	17	of	of	IN
18435	247	18	them	-PRON-	PRP
18435	247	19	into	into	IN
18435	247	20	a	a	DT
18435	247	21	buttered	butter	VBN
18435	247	22	baking	baking	NN
18435	247	23	dish	dish	NN
18435	247	24	.	.	.
18435	248	1	Arrange	arrange	VB
18435	248	2	the	the	DT
18435	248	3	pieces	piece	NNS
18435	248	4	of	of	IN
18435	248	5	fish	fish	NN
18435	248	6	on	on	IN
18435	248	7	these	these	DT
18435	248	8	,	,	,
18435	248	9	sprinkle	sprinkle	VBP
18435	248	10	with	with	IN
18435	248	11	salt	salt	NN
18435	248	12	and	and	CC
18435	248	13	pepper	pepper	NN
18435	248	14	,	,	,
18435	248	15	then	then	RB
18435	248	16	add	add	VB
18435	248	17	the	the	DT
18435	248	18	remaining	remain	VBG
18435	248	19	onions	onion	NNS
18435	248	20	.	.	.
18435	249	1	Drain	drain	VB
18435	249	2	the	the	DT
18435	249	3	fish	fish	NN
18435	249	4	from	from	IN
18435	249	5	the	the	DT
18435	249	6	trimmings	trimming	NNS
18435	249	7	,	,	,
18435	249	8	add	add	VB
18435	249	9	to	to	IN
18435	249	10	it	-PRON-	PRP
18435	249	11	two	two	CD
18435	249	12	tablespoons	tablespoon	NNS
18435	249	13	lemon	lemon	NN
18435	249	14	juice	juice	NN
18435	249	15	and	and	CC
18435	249	16	pour	pour	VB
18435	249	17	it	-PRON-	PRP
18435	249	18	over	over	IN
18435	249	19	onions	onion	NNS
18435	249	20	and	and	CC
18435	249	21	fish	fish	NN
18435	249	22	.	.	.
18435	250	1	Cover	cover	VB
18435	250	2	very	very	RB
18435	250	3	closely	closely	RB
18435	250	4	and	and	CC
18435	250	5	cook	cook	NN
18435	250	6	in	in	IN
18435	250	7	the	the	DT
18435	250	8	oven	oven	NN
18435	250	9	until	until	IN
18435	250	10	the	the	DT
18435	250	11	fish	fish	NN
18435	250	12	is	be	VBZ
18435	250	13	tender	tender	JJ
18435	250	14	.	.	.
18435	251	1	Then	then	RB
18435	251	2	drain	drain	VB
18435	251	3	off	off	RP
18435	251	4	the	the	DT
18435	251	5	liquid	liquid	NN
18435	251	6	,	,	,
18435	251	7	heat	heat	VB
18435	251	8	it	-PRON-	PRP
18435	251	9	to	to	IN
18435	251	10	the	the	DT
18435	251	11	boiling	boiling	NN
18435	251	12	point	point	NN
18435	251	13	,	,	,
18435	251	14	and	and	CC
18435	251	15	thicken	thicken	VB
18435	251	16	it	-PRON-	PRP
18435	251	17	with	with	IN
18435	251	18	two	two	CD
18435	251	19	eggs	egg	NNS
18435	251	20	slightly	slightly	RB
18435	251	21	beaten	beat	VBN
18435	251	22	and	and	CC
18435	251	23	diluted	dilute	VBN
18435	251	24	with	with	IN
18435	251	25	a	a	DT
18435	251	26	little	little	JJ
18435	251	27	of	of	IN
18435	251	28	the	the	DT
18435	251	29	hot	hot	JJ
18435	251	30	liquid	liquid	NN
18435	251	31	.	.	.
18435	252	1	Arrange	arrange	VB
18435	252	2	the	the	DT
18435	252	3	onions	onion	NNS
18435	252	4	on	on	IN
18435	252	5	a	a	DT
18435	252	6	hot	hot	JJ
18435	252	7	platter	platter	NN
18435	252	8	and	and	CC
18435	252	9	place	place	VB
18435	252	10	the	the	DT
18435	252	11	fish	fish	NN
18435	252	12	on	on	IN
18435	252	13	top	top	NN
18435	252	14	,	,	,
18435	252	15	then	then	RB
18435	252	16	pour	pour	VB
18435	252	17	over	over	IN
18435	252	18	the	the	DT
18435	252	19	thickened	thicken	VBN
18435	252	20	liquid	liquid	NN
18435	252	21	.	.	.
18435	253	1	~A	~A	NFP
18435	253	2	MOLD	MOLD	NNP
18435	253	3	OF	of	IN
18435	253	4	SALMON~--If	salmon~--if	NN
18435	253	5	where	where	WRB
18435	253	6	one	one	PRP
18435	253	7	can	can	MD
18435	253	8	not	not	RB
18435	253	9	get	get	VB
18435	253	10	fresh	fresh	JJ
18435	253	11	fish	fish	NN
18435	253	12	,	,	,
18435	253	13	the	the	DT
18435	253	14	canned	canned	JJ
18435	253	15	salmon	salmon	NN
18435	253	16	makes	make	VBZ
18435	253	17	a	a	DT
18435	253	18	delicious	delicious	JJ
18435	253	19	mold	mold	NN
18435	253	20	.	.	.
18435	254	1	Serve	serve	VB
18435	254	2	very	very	RB
18435	254	3	cold	cold	JJ
18435	254	4	on	on	IN
18435	254	5	a	a	DT
18435	254	6	bed	bed	NN
18435	254	7	of	of	IN
18435	254	8	crisp	crisp	JJ
18435	254	9	lettuce	lettuce	NN
18435	254	10	or	or	CC
18435	254	11	cress	cress	NN
18435	254	12	.	.	.
18435	255	1	Drain	drain	VB
18435	255	2	off	off	IN
18435	255	3	the	the	DT
18435	255	4	juice	juice	NN
18435	255	5	from	from	IN
18435	255	6	a	a	DT
18435	255	7	can	can	NN
18435	255	8	of	of	IN
18435	255	9	salmon	salmon	NN
18435	255	10	,	,	,
18435	255	11	and	and	CC
18435	255	12	flake	flake	NNP
18435	255	13	,	,	,
18435	255	14	picking	pick	VBG
18435	255	15	out	out	RP
18435	255	16	every	every	DT
18435	255	17	fragment	fragment	NN
18435	255	18	of	of	IN
18435	255	19	bone	bone	NN
18435	255	20	and	and	CC
18435	255	21	skin	skin	NN
18435	255	22	.	.	.
18435	256	1	Mix	mix	VB
18435	256	2	with	with	IN
18435	256	3	the	the	DT
18435	256	4	fish	fish	NN
18435	256	5	one	one	CD
18435	256	6	egg	egg	NN
18435	256	7	lightly	lightly	RB
18435	256	8	beaten	beat	VBN
18435	256	9	,	,	,
18435	256	10	the	the	DT
18435	256	11	juice	juice	NN
18435	256	12	of	of	IN
18435	256	13	a	a	DT
18435	256	14	half	half	NN
18435	256	15	lemon	lemon	NN
18435	256	16	,	,	,
18435	256	17	a	a	DT
18435	256	18	cup	cup	NN
18435	256	19	fine	fine	JJ
18435	256	20	dry	dry	JJ
18435	256	21	bread	bread	NN
18435	256	22	crumbs	crumb	VBZ
18435	256	23	,	,	,
18435	256	24	and	and	CC
18435	256	25	salt	salt	NN
18435	256	26	and	and	CC
18435	256	27	pepper	pepper	NN
18435	256	28	to	to	IN
18435	256	29	season	season	NN
18435	256	30	.	.	.
18435	257	1	Pack	pack	NN
18435	257	2	in	in	IN
18435	257	3	a	a	DT
18435	257	4	buttered	butter	VBN
18435	257	5	mold	mold	NN
18435	257	6	which	which	WDT
18435	257	7	has	have	VBZ
18435	257	8	a	a	DT
18435	257	9	tight	tight	RB
18435	257	10	-	-	HYPH
18435	257	11	fitting	fit	VBG
18435	257	12	tin	tin	NN
18435	257	13	cover	cover	NN
18435	257	14	,	,	,
18435	257	15	steam	steam	VBP
18435	257	16	for	for	IN
18435	257	17	two	two	CD
18435	257	18	hours	hour	NNS
18435	257	19	,	,	,
18435	257	20	and	and	CC
18435	257	21	cool	cool	JJ
18435	257	22	.	.	.
18435	258	1	After	after	IN
18435	258	2	it	-PRON-	PRP
18435	258	3	gets	get	VBZ
18435	258	4	quite	quite	RB
18435	258	5	cold	cold	JJ
18435	258	6	set	set	NN
18435	258	7	on	on	IN
18435	258	8	the	the	DT
18435	258	9	ice	ice	NN
18435	258	10	until	until	IN
18435	258	11	ready	ready	JJ
18435	258	12	to	to	TO
18435	258	13	carve	carve	VB
18435	258	14	.	.	.
18435	259	1	~OYSTERS	~OYSTERS	NFP
18435	259	2	A	a	DT
18435	259	3	LA	LA	NNP
18435	259	4	POULETTE~--One	POULETTE~--One	NNS
18435	259	5	quart	quart	VBP
18435	259	6	oysters	oyster	NNS
18435	259	7	,	,	,
18435	259	8	four	four	CD
18435	259	9	level	level	NN
18435	259	10	tablespoons	tablespoon	NNS
18435	259	11	butter	butter	NN
18435	259	12	,	,	,
18435	259	13	four	four	CD
18435	259	14	level	level	NN
18435	259	15	tablespoons	tablespoon	NNS
18435	259	16	flour	flour	NN
18435	259	17	,	,	,
18435	259	18	one	one	CD
18435	259	19	-	-	HYPH
18435	259	20	half	half	NN
18435	259	21	level	level	NN
18435	259	22	teaspoon	teaspoon	NN
18435	259	23	salt	salt	NN
18435	259	24	,	,	,
18435	259	25	one	one	CD
18435	259	26	-	-	HYPH
18435	259	27	fourth	fourth	JJ
18435	259	28	level	level	NN
18435	259	29	teaspoon	teaspoon	NN
18435	259	30	celery	celery	NN
18435	259	31	salt	salt	NN
18435	259	32	,	,	,
18435	259	33	one	one	CD
18435	259	34	-	-	HYPH
18435	259	35	half	half	NN
18435	259	36	cup	cup	NN
18435	259	37	oysters	oyster	NNS
18435	259	38	liquor	liquor	NN
18435	259	39	,	,	,
18435	259	40	one	one	CD
18435	259	41	cup	cup	NN
18435	259	42	each	each	DT
18435	259	43	of	of	IN
18435	259	44	chicken	chicken	NN
18435	259	45	stock	stock	NN
18435	259	46	and	and	CC
18435	259	47	milk	milk	NN
18435	259	48	,	,	,
18435	259	49	juice	juice	NN
18435	259	50	one	one	CD
18435	259	51	-	-	HYPH
18435	259	52	half	half	NN
18435	259	53	lemon	lemon	NN
18435	259	54	.	.	.
18435	260	1	Look	look	VB
18435	260	2	over	over	IN
18435	260	3	the	the	DT
18435	260	4	oysters	oyster	NNS
18435	260	5	,	,	,
18435	260	6	heat	heat	NN
18435	260	7	quickly	quickly	RB
18435	260	8	to	to	IN
18435	260	9	the	the	DT
18435	260	10	boiling	boiling	NN
18435	260	11	point	point	NN
18435	260	12	,	,	,
18435	260	13	then	then	RB
18435	260	14	drain	drain	VB
18435	260	15	and	and	CC
18435	260	16	strain	strain	VB
18435	260	17	the	the	DT
18435	260	18	liquor	liquor	NN
18435	260	19	through	through	IN
18435	260	20	cheesecloth	cheesecloth	NNP
18435	260	21	.	.	.
18435	261	1	Melt	melt	VB
18435	261	2	the	the	DT
18435	261	3	butter	butter	NN
18435	261	4	,	,	,
18435	261	5	add	add	VB
18435	261	6	the	the	DT
18435	261	7	flour	flour	NN
18435	261	8	,	,	,
18435	261	9	salt	salt	NN
18435	261	10	and	and	CC
18435	261	11	celery	celery	NN
18435	261	12	salt	salt	NN
18435	261	13	,	,	,
18435	261	14	and	and	CC
18435	261	15	when	when	WRB
18435	261	16	blended	blend	VBN
18435	261	17	add	add	VBP
18435	261	18	the	the	DT
18435	261	19	oyster	oyster	JJ
18435	261	20	liquor	liquor	NN
18435	261	21	,	,	,
18435	261	22	chicken	chicken	NN
18435	261	23	stock	stock	NN
18435	261	24	and	and	CC
18435	261	25	milk	milk	NN
18435	261	26	,	,	,
18435	261	27	stirring	stir	VBG
18435	261	28	until	until	IN
18435	261	29	thick	thick	JJ
18435	261	30	and	and	CC
18435	261	31	smooth	smooth	JJ
18435	261	32	.	.	.
18435	262	1	Cook	cook	VB
18435	262	2	for	for	IN
18435	262	3	five	five	CD
18435	262	4	minutes	minute	NNS
18435	262	5	,	,	,
18435	262	6	then	then	RB
18435	262	7	add	add	VB
18435	262	8	the	the	DT
18435	262	9	oysters	oyster	NNS
18435	262	10	and	and	CC
18435	262	11	lemon	lemon	NN
18435	262	12	juice	juice	NN
18435	262	13	,	,	,
18435	262	14	and	and	CC
18435	262	15	serve	serve	VB
18435	262	16	at	at	IN
18435	262	17	once	once	RB
18435	262	18	.	.	.
18435	263	1	~OYSTER	~OYSTER	NFP
18435	263	2	FRICASSE~--Put	fricasse~--put	CD
18435	263	3	one	one	CD
18435	263	4	pint	pint	NN
18435	263	5	of	of	IN
18435	263	6	oysters	oyster	NNS
18435	263	7	into	into	IN
18435	263	8	a	a	DT
18435	263	9	double	double	JJ
18435	263	10	boiler	boiler	NN
18435	263	11	or	or	CC
18435	263	12	into	into	IN
18435	263	13	the	the	DT
18435	263	14	top	top	NN
18435	263	15	of	of	IN
18435	263	16	the	the	DT
18435	263	17	chafing	chafe	VBG
18435	263	18	dish	dish	NN
18435	263	19	.	.	.
18435	264	1	As	as	RB
18435	264	2	soon	soon	RB
18435	264	3	as	as	IN
18435	264	4	the	the	DT
18435	264	5	edges	edge	NNS
18435	264	6	curl	curl	NN
18435	264	7	add	add	VBP
18435	264	8	the	the	DT
18435	264	9	slightly	slightly	RB
18435	264	10	beaten	beat	VBN
18435	264	11	yolks	yolk	NNS
18435	264	12	of	of	IN
18435	264	13	three	three	CD
18435	264	14	eggs	egg	NNS
18435	264	15	,	,	,
18435	264	16	a	a	DT
18435	264	17	few	few	JJ
18435	264	18	grains	grain	NNS
18435	264	19	of	of	IN
18435	264	20	pepper	pepper	NN
18435	264	21	and	and	CC
18435	264	22	half	half	PDT
18435	264	23	a	a	DT
18435	264	24	teaspoon	teaspoon	NN
18435	264	25	of	of	IN
18435	264	26	salt	salt	NN
18435	264	27	.	.	.
18435	265	1	Set	Set	VBN
18435	265	2	over	over	IN
18435	265	3	hot	hot	JJ
18435	265	4	water	water	NN
18435	265	5	and	and	CC
18435	265	6	as	as	RB
18435	265	7	soon	soon	RB
18435	265	8	as	as	IN
18435	265	9	the	the	DT
18435	265	10	egg	egg	NN
18435	265	11	thickens	thicken	NNS
18435	265	12	add	add	VBP
18435	265	13	a	a	DT
18435	265	14	teaspoon	teaspoon	NN
18435	265	15	of	of	IN
18435	265	16	lemon	lemon	NN
18435	265	17	juice	juice	NN
18435	265	18	.	.	.
18435	266	1	Spread	Spread	VBN
18435	266	2	on	on	IN
18435	266	3	slices	slice	NNS
18435	266	4	of	of	IN
18435	266	5	toasted	toast	VBN
18435	266	6	brown	brown	JJ
18435	266	7	bread	bread	NN
18435	266	8	and	and	CC
18435	266	9	garnish	garnish	VB
18435	266	10	with	with	IN
18435	266	11	celery	celery	NN
18435	266	12	tips	tip	NNS
18435	266	13	.	.	.
18435	267	1	Celery	celery	JJ
18435	267	2	salt	salt	NN
18435	267	3	is	be	VBZ
18435	267	4	a	a	DT
18435	267	5	good	good	JJ
18435	267	6	addition	addition	NN
18435	267	7	to	to	IN
18435	267	8	the	the	DT
18435	267	9	seasoning	seasoning	NN
18435	267	10	.	.	.
18435	268	1	~RECHAUFFE	~RECHAUFFE	NNP
18435	268	2	OF	of	IN
18435	268	3	FINNAN	FINNAN	NNP
18435	268	4	HADDIE~--Cover	haddie~--cover	ADD
18435	268	5	a	a	DT
18435	268	6	finnan	finnan	NN
18435	268	7	haddie	haddie	NN
18435	268	8	with	with	IN
18435	268	9	boiling	boil	VBG
18435	268	10	water	water	NN
18435	268	11	and	and	CC
18435	268	12	let	let	VB
18435	268	13	it	-PRON-	PRP
18435	268	14	simmer	simmer	VB
18435	268	15	for	for	IN
18435	268	16	twenty	twenty	CD
18435	268	17	minutes	minute	NNS
18435	268	18	,	,	,
18435	268	19	then	then	RB
18435	268	20	remove	remove	VB
18435	268	21	the	the	DT
18435	268	22	kettle	kettle	NN
18435	268	23	and	and	CC
18435	268	24	flake	flake	NNP
18435	268	25	,	,	,
18435	268	26	discarding	discard	VBG
18435	268	27	the	the	DT
18435	268	28	skin	skin	NN
18435	268	29	and	and	CC
18435	268	30	bones	bone	NNS
18435	268	31	.	.	.
18435	269	1	For	for	IN
18435	269	2	three	three	CD
18435	269	3	cups	cup	NNS
18435	269	4	of	of	IN
18435	269	5	fish	fish	NN
18435	269	6	scald	scald	NN
18435	269	7	two	two	CD
18435	269	8	cups	cup	NNS
18435	269	9	of	of	IN
18435	269	10	thin	thin	JJ
18435	269	11	cream	cream	NN
18435	269	12	and	and	CC
18435	269	13	add	add	VB
18435	269	14	to	to	IN
18435	269	15	the	the	DT
18435	269	16	fish	fish	NN
18435	269	17	.	.	.
18435	270	1	Season	season	NN
18435	270	2	with	with	IN
18435	270	3	paprika	paprika	NNS
18435	270	4	or	or	CC
18435	270	5	a	a	DT
18435	270	6	dash	dash	NN
18435	270	7	of	of	IN
18435	270	8	cayenne	cayenne	NN
18435	270	9	,	,	,
18435	270	10	and	and	CC
18435	270	11	when	when	WRB
18435	270	12	thoroughly	thoroughly	RB
18435	270	13	heated	heat	VBD
18435	270	14	stir	stir	NN
18435	270	15	in	in	IN
18435	270	16	the	the	DT
18435	270	17	yolks	yolk	NNS
18435	270	18	of	of	IN
18435	270	19	two	two	CD
18435	270	20	eggs	egg	NNS
18435	270	21	,	,	,
18435	270	22	diluted	dilute	VBN
18435	270	23	with	with	IN
18435	270	24	a	a	DT
18435	270	25	little	little	JJ
18435	270	26	hot	hot	JJ
18435	270	27	cream	cream	NN
18435	270	28	.	.	.
18435	271	1	~SCALLOPED	~SCALLOPED	NFP
18435	271	2	CLAMS	clams	IN
18435	271	3	IN	in	IN
18435	271	4	SHELL~--Chop	shell~--chop	CD
18435	271	5	the	the	DT
18435	271	6	clams	clam	NNS
18435	271	7	very	very	RB
18435	271	8	fine	fine	JJ
18435	271	9	and	and	CC
18435	271	10	season	season	NN
18435	271	11	with	with	IN
18435	271	12	salt	salt	NN
18435	271	13	and	and	CC
18435	271	14	cayenne	cayenne	NN
18435	271	15	pepper	pepper	NN
18435	271	16	.	.	.
18435	272	1	In	in	IN
18435	272	2	another	another	DT
18435	272	3	dish	dish	NN
18435	272	4	mix	mix	NN
18435	272	5	some	some	DT
18435	272	6	powdered	powdered	JJ
18435	272	7	crackers	cracker	NNS
18435	272	8	,	,	,
18435	272	9	moistened	moisten	VBD
18435	272	10	first	first	RB
18435	272	11	with	with	IN
18435	272	12	warm	warm	JJ
18435	272	13	milk	milk	NN
18435	272	14	,	,	,
18435	272	15	then	then	RB
18435	272	16	with	with	IN
18435	272	17	clam	clam	NNP
18435	272	18	liquor	liquor	NN
18435	272	19	,	,	,
18435	272	20	a	a	DT
18435	272	21	beaten	beat	VBN
18435	272	22	egg	egg	NN
18435	272	23	and	and	CC
18435	272	24	some	some	DT
18435	272	25	melted	melted	JJ
18435	272	26	butter	butter	NN
18435	272	27	,	,	,
18435	272	28	the	the	DT
18435	272	29	quantity	quantity	NN
18435	272	30	varying	vary	VBG
18435	272	31	with	with	IN
18435	272	32	the	the	DT
18435	272	33	amount	amount	NN
18435	272	34	of	of	IN
18435	272	35	clams	clam	NNS
18435	272	36	used	use	VBN
18435	272	37	;	;	:
18435	272	38	stir	stir	VB
18435	272	39	in	in	IN
18435	272	40	the	the	DT
18435	272	41	chopped	chopped	JJ
18435	272	42	clams	clam	NNS
18435	272	43	.	.	.
18435	273	1	Wash	wash	VB
18435	273	2	clean	clean	JJ
18435	273	3	as	as	IN
18435	273	4	many	many	JJ
18435	273	5	shells	shell	NNS
18435	273	6	as	as	IN
18435	273	7	the	the	DT
18435	273	8	mixture	mixture	NN
18435	273	9	will	will	MD
18435	273	10	fill	fill	VB
18435	273	11	,	,	,
18435	273	12	wipe	wipe	NN
18435	273	13	and	and	CC
18435	273	14	butter	butter	VB
18435	273	15	them	-PRON-	PRP
18435	273	16	,	,	,
18435	273	17	fill	fill	VBP
18435	273	18	heaping	heap	VBG
18435	273	19	full	full	JJ
18435	273	20	with	with	IN
18435	273	21	the	the	DT
18435	273	22	mixture	mixture	NN
18435	273	23	,	,	,
18435	273	24	smoothing	smooth	VBG
18435	273	25	with	with	IN
18435	273	26	a	a	DT
18435	273	27	spoon	spoon	NN
18435	273	28	.	.	.
18435	274	1	Place	place	NN
18435	274	2	in	in	IN
18435	274	3	rows	row	NNS
18435	274	4	in	in	IN
18435	274	5	a	a	DT
18435	274	6	baking	baking	NN
18435	274	7	pan	pan	NN
18435	274	8	and	and	CC
18435	274	9	bake	bake	VB
18435	274	10	until	until	IN
18435	274	11	well	well	RB
18435	274	12	browned	brown	VBN
18435	274	13	.	.	.
18435	275	1	Send	send	VB
18435	275	2	to	to	IN
18435	275	3	the	the	DT
18435	275	4	table	table	NN
18435	275	5	hot	hot	JJ
18435	275	6	.	.	.
18435	276	1	~SCALLOPED	~SCALLOPED	NFP
18435	276	2	SHRIMPS~--Make	SHRIMPS~--Make	VBG
18435	276	3	a	a	DT
18435	276	4	sauce	sauce	NN
18435	276	5	with	with	IN
18435	276	6	a	a	DT
18435	276	7	level	level	NN
18435	276	8	tablespoon	tablespoon	NN
18435	276	9	of	of	IN
18435	276	10	cornstarch	cornstarch	NN
18435	276	11	,	,	,
18435	276	12	a	a	DT
18435	276	13	rounding	round	VBG
18435	276	14	tablespoon	tablespoon	NN
18435	276	15	of	of	IN
18435	276	16	butter	butter	NN
18435	276	17	and	and	CC
18435	276	18	one	one	CD
18435	276	19	cup	cup	NN
18435	276	20	of	of	IN
18435	276	21	milk	milk	NN
18435	276	22	cooked	cook	VBN
18435	276	23	together	together	RB
18435	276	24	five	five	CD
18435	276	25	minutes	minute	NNS
18435	276	26	.	.	.
18435	277	1	Season	season	NN
18435	277	2	with	with	IN
18435	277	3	one	one	CD
18435	277	4	-	-	HYPH
18435	277	5	quarter	quarter	NN
18435	277	6	level	level	NN
18435	277	7	teaspoon	teaspoon	NN
18435	277	8	of	of	IN
18435	277	9	salt	salt	NN
18435	277	10	and	and	CC
18435	277	11	a	a	DT
18435	277	12	few	few	JJ
18435	277	13	grains	grain	NNS
18435	277	14	of	of	IN
18435	277	15	cayenne	cayenne	NNS
18435	277	16	.	.	.
18435	278	1	Add	add	VB
18435	278	2	one	one	PRP
18435	278	3	can	can	MD
18435	278	4	of	of	IN
18435	278	5	shrimps	shrimp	NNS
18435	278	6	after	after	IN
18435	278	7	removing	remove	VBG
18435	278	8	all	all	DT
18435	278	9	bits	bit	NNS
18435	278	10	of	of	IN
18435	278	11	shell	shell	NN
18435	278	12	and	and	CC
18435	278	13	mincing	mince	VBG
18435	278	14	them	-PRON-	PRP
18435	278	15	fine	fine	RB
18435	278	16	.	.	.
18435	279	1	Use	Use	NNP
18435	279	2	,	,	,
18435	279	3	if	if	IN
18435	279	4	preferred	prefer	VBN
18435	279	5	,	,	,
18435	279	6	the	the	DT
18435	279	7	same	same	JJ
18435	279	8	amount	amount	NN
18435	279	9	of	of	IN
18435	279	10	fresh	fresh	JJ
18435	279	11	shrimps	shrimp	NNS
18435	279	12	.	.	.
18435	280	1	Put	put	VB
18435	280	2	into	into	IN
18435	280	3	buttered	butter	VBN
18435	280	4	scallop	scallop	NN
18435	280	5	shells	shell	NNS
18435	280	6	,	,	,
18435	280	7	scatter	scatter	NN
18435	280	8	fine	fine	JJ
18435	280	9	bread	bread	NN
18435	280	10	crumbs	crumb	VBZ
18435	280	11	over	over	IN
18435	280	12	the	the	DT
18435	280	13	top	top	NN
18435	280	14	of	of	IN
18435	280	15	each	each	DT
18435	280	16	,	,	,
18435	280	17	and	and	CC
18435	280	18	dot	dot	VB
18435	280	19	with	with	IN
18435	280	20	bits	bit	NNS
18435	280	21	of	of	IN
18435	280	22	butter	butter	NN
18435	280	23	.	.	.
18435	281	1	Set	Set	VBN
18435	281	2	in	in	IN
18435	281	3	a	a	DT
18435	281	4	quick	quick	JJ
18435	281	5	oven	oven	NN
18435	281	6	to	to	TO
18435	281	7	brown	brown	VB
18435	281	8	the	the	DT
18435	281	9	crumbs	crumb	NNS
18435	281	10	,	,	,
18435	281	11	and	and	CC
18435	281	12	serve	serve	VB
18435	281	13	hot	hot	JJ
18435	281	14	in	in	IN
18435	281	15	the	the	DT
18435	281	16	shells	shell	NNS
18435	281	17	.	.	.
18435	282	1	~STEWED	~STEWED	NFP
18435	282	2	CODFISH~--Take	CODFISH~--Take	NNP
18435	282	3	a	a	DT
18435	282	4	piece	piece	NN
18435	282	5	of	of	IN
18435	282	6	boiled	boiled	JJ
18435	282	7	cod	cod	NN
18435	282	8	,	,	,
18435	282	9	remove	remove	VB
18435	282	10	the	the	DT
18435	282	11	skin	skin	NN
18435	282	12	and	and	CC
18435	282	13	bones	bone	NNS
18435	282	14	and	and	CC
18435	282	15	pick	pick	VB
18435	282	16	into	into	IN
18435	282	17	flakes	flake	NNS
18435	282	18	.	.	.
18435	283	1	Put	put	VB
18435	283	2	these	these	DT
18435	283	3	in	in	IN
18435	283	4	a	a	DT
18435	283	5	stewpan	stewpan	NN
18435	283	6	,	,	,
18435	283	7	with	with	IN
18435	283	8	a	a	DT
18435	283	9	little	little	JJ
18435	283	10	butter	butter	NN
18435	283	11	,	,	,
18435	283	12	salt	salt	NN
18435	283	13	,	,	,
18435	283	14	pepper	pepper	NN
18435	283	15	,	,	,
18435	283	16	minced	mince	VBD
18435	283	17	parsley	parsley	NNP
18435	283	18	and	and	CC
18435	283	19	juice	juice	NN
18435	283	20	of	of	IN
18435	283	21	a	a	DT
18435	283	22	lemon	lemon	NN
18435	283	23	.	.	.
18435	284	1	Put	put	VB
18435	284	2	on	on	RP
18435	284	3	the	the	DT
18435	284	4	fire	fire	NN
18435	284	5	and	and	CC
18435	284	6	when	when	WRB
18435	284	7	the	the	DT
18435	284	8	contents	content	NNS
18435	284	9	of	of	IN
18435	284	10	the	the	DT
18435	284	11	pan	pan	NN
18435	284	12	are	be	VBP
18435	284	13	quite	quite	RB
18435	284	14	hot	hot	JJ
18435	284	15	the	the	DT
18435	284	16	fish	fish	NN
18435	284	17	is	be	VBZ
18435	284	18	ready	ready	JJ
18435	284	19	to	to	TO
18435	284	20	serve	serve	VB
18435	284	21	.	.	.
18435	285	1	~CODFISH	~CODFISH	NFP
18435	285	2	CONES~--When	CONES~--When	NNP
18435	285	3	it	-PRON-	PRP
18435	285	4	is	be	VBZ
18435	285	5	not	not	RB
18435	285	6	convenient	convenient	JJ
18435	285	7	to	to	TO
18435	285	8	make	make	VB
18435	285	9	and	and	CC
18435	285	10	preparation	preparation	VB
18435	285	11	into	into	IN
18435	285	12	shapes	shape	NNS
18435	285	13	,	,	,
18435	285	14	dip	dip	VB
18435	285	15	them	-PRON-	PRP
18435	285	16	into	into	IN
18435	285	17	egg	egg	NN
18435	285	18	beaten	beat	VBN
18435	285	19	with	with	IN
18435	285	20	cream	cream	NN
18435	285	21	,	,	,
18435	285	22	then	then	RB
18435	285	23	in	in	IN
18435	285	24	sifted	sift	VBN
18435	285	25	breadcrumbs	breadcrumb	NNS
18435	285	26	and	and	CC
18435	285	27	let	let	VB
18435	285	28	them	-PRON-	PRP
18435	285	29	stand	stand	VB
18435	285	30	for	for	IN
18435	285	31	half	half	PDT
18435	285	32	an	an	DT
18435	285	33	hour	hour	NN
18435	285	34	or	or	CC
18435	285	35	so	so	RB
18435	285	36	to	to	TO
18435	285	37	dry	dry	VB
18435	285	38	;	;	:
18435	285	39	then	then	RB
18435	285	40	fry	fry	VB
18435	285	41	them	-PRON-	PRP
18435	285	42	a	a	DT
18435	285	43	delicate	delicate	JJ
18435	285	44	color	color	NN
18435	285	45	after	after	IN
18435	285	46	plunging	plunge	VBG
18435	285	47	into	into	IN
18435	285	48	boiling	boiling	NN
18435	285	49	lard	lard	NN
18435	285	50	.	.	.
18435	286	1	Take	take	VB
18435	286	2	them	-PRON-	PRP
18435	286	3	out	out	RP
18435	286	4	,	,	,
18435	286	5	drain	drain	VB
18435	286	6	,	,	,
18435	286	7	place	place	NN
18435	286	8	on	on	IN
18435	286	9	a	a	DT
18435	286	10	napkin	napkin	NN
18435	286	11	on	on	IN
18435	286	12	a	a	DT
18435	286	13	dish	dish	NN
18435	286	14	and	and	CC
18435	286	15	serve	serve	VB
18435	286	16	.	.	.
18435	287	1	The	the	DT
18435	287	2	remainder	remainder	NN
18435	287	3	of	of	IN
18435	287	4	the	the	DT
18435	287	5	chicken	chicken	NN
18435	287	6	stock	stock	NN
18435	287	7	may	may	MD
18435	287	8	be	be	VB
18435	287	9	used	use	VBN
18435	287	10	for	for	IN
18435	287	11	making	make	VBG
18435	287	12	consomme	consomme	NNS
18435	287	13	or	or	CC
18435	287	14	soup	soup	NN
18435	287	15	.	.	.
18435	288	1	BEEF	BEEF	NNP
18435	288	2	,	,	,
18435	288	3	VEAL	VEAL	NNP
18435	288	4	AND	and	CC
18435	288	5	PORK	pork	NN
18435	288	6	~BEEF	~BEEF	NFP
18435	288	7	EN	en	NN
18435	288	8	CASSEROLE~--Have	casserole~--have	ADD
18435	288	9	a	a	DT
18435	288	10	steak	steak	NN
18435	288	11	cut	cut	VBN
18435	288	12	two	two	CD
18435	288	13	inches	inch	NNS
18435	288	14	thick	thick	JJ
18435	288	15	and	and	CC
18435	288	16	broil	broil	VB
18435	288	17	two	two	CD
18435	288	18	minutes	minute	NNS
18435	288	19	on	on	IN
18435	288	20	each	each	DT
18435	288	21	side	side	NN
18435	288	22	.	.	.
18435	289	1	Lay	lay	VB
18435	289	2	in	in	IN
18435	289	3	a	a	DT
18435	289	4	casserole	casserole	NN
18435	289	5	and	and	CC
18435	289	6	pour	pour	VB
18435	289	7	round	round	RB
18435	289	8	two	two	CD
18435	289	9	cups	cup	NNS
18435	289	10	of	of	IN
18435	289	11	rich	rich	JJ
18435	289	12	brown	brown	JJ
18435	289	13	sauce	sauce	NN
18435	289	14	;	;	:
18435	289	15	add	add	VB
18435	289	16	three	three	CD
18435	289	17	onions	onion	NNS
18435	289	18	cut	cut	VBN
18435	289	19	in	in	IN
18435	289	20	halves	half	NNS
18435	289	21	.	.	.
18435	290	1	~BEEF	~BEEF	NFP
18435	290	2	HASH	hash	NN
18435	290	3	CAKES~--Chop	CAKES~--Chop	NNP
18435	290	4	cold	cold	JJ
18435	290	5	corned	corned	JJ
18435	290	6	beef	beef	NN
18435	290	7	fine	fine	JJ
18435	290	8	and	and	CC
18435	290	9	add	add	VB
18435	290	10	a	a	DT
18435	290	11	little	little	JJ
18435	290	12	more	more	JJR
18435	290	13	than	than	IN
18435	290	14	the	the	DT
18435	290	15	same	same	JJ
18435	290	16	measure	measure	NN
18435	290	17	of	of	IN
18435	290	18	cold	cold	JJ
18435	290	19	boiled	boil	VBN
18435	290	20	potatoes	potato	NNS
18435	290	21	,	,	,
18435	290	22	chopped	chop	VBD
18435	290	23	less	less	RBR
18435	290	24	fine	fine	JJ
18435	290	25	than	than	IN
18435	290	26	the	the	DT
18435	290	27	beef	beef	NN
18435	290	28	.	.	.
18435	291	1	Season	season	NN
18435	291	2	with	with	IN
18435	291	3	onion	onion	NN
18435	291	4	juice	juice	NN
18435	291	5	,	,	,
18435	291	6	make	make	VB
18435	291	7	into	into	IN
18435	291	8	small	small	JJ
18435	291	9	cakes	cake	NNS
18435	291	10	,	,	,
18435	291	11	and	and	CC
18435	291	12	brown	brown	NNP
18435	291	13	in	in	IN
18435	291	14	butter	butter	NN
18435	291	15	or	or	CC
18435	291	16	beef	beef	NN
18435	291	17	drippings	dripping	NNS
18435	291	18	;	;	:
18435	291	19	serve	serve	VB
18435	291	20	each	each	DT
18435	291	21	cake	cake	NN
18435	291	22	on	on	IN
18435	291	23	a	a	DT
18435	291	24	slice	slice	NN
18435	291	25	of	of	IN
18435	291	26	buttered	butter	VBN
18435	291	27	toast	toast	NN
18435	291	28	moistened	moisten	VBD
18435	291	29	slightly	slightly	RB
18435	291	30	.	.	.
18435	292	1	~BEEF	~BEEF	NFP
18435	292	2	RAGOUT~--Another	RAGOUT~--Another	HYPH
18435	292	3	way	way	NN
18435	292	4	to	to	TO
18435	292	5	serve	serve	VB
18435	292	6	the	the	DT
18435	292	7	remnants	remnant	NNS
18435	292	8	of	of	IN
18435	292	9	cold	cold	JJ
18435	292	10	meat	meat	NN
18435	292	11	is	be	VBZ
18435	292	12	to	to	TO
18435	292	13	melt	melt	VB
18435	292	14	one	one	CD
18435	292	15	rounding	round	VBG
18435	292	16	tablespoon	tablespoon	NN
18435	292	17	of	of	IN
18435	292	18	butter	butter	NN
18435	292	19	in	in	IN
18435	292	20	a	a	DT
18435	292	21	pan	pan	NN
18435	292	22	and	and	CC
18435	292	23	let	let	VB
18435	292	24	it	-PRON-	PRP
18435	292	25	brown	brown	VB
18435	292	26	lightly	lightly	RB
18435	292	27	.	.	.
18435	293	1	Add	add	VB
18435	293	2	two	two	CD
18435	293	3	rounding	round	VBG
18435	293	4	tablespoons	tablespoon	NNS
18435	293	5	of	of	IN
18435	293	6	flour	flour	NN
18435	293	7	and	and	CC
18435	293	8	stir	stir	VB
18435	293	9	until	until	IN
18435	293	10	smooth	smooth	JJ
18435	293	11	and	and	CC
18435	293	12	browned	brown	VBD
18435	293	13	;	;	:
18435	293	14	add	add	VB
18435	293	15	one	one	CD
18435	293	16	cup	cup	NN
18435	293	17	of	of	IN
18435	293	18	strained	strain	VBN
18435	293	19	tomato	tomato	NNP
18435	293	20	and	and	CC
18435	293	21	one	one	CD
18435	293	22	cup	cup	NN
18435	293	23	of	of	IN
18435	293	24	stock	stock	NN
18435	293	25	or	or	CC
18435	293	26	strained	strained	JJ
18435	293	27	gravy	gravy	NN
18435	293	28	,	,	,
18435	293	29	or	or	CC
18435	293	30	part	part	NN
18435	293	31	gravy	gravy	NN
18435	293	32	and	and	CC
18435	293	33	part	part	NN
18435	293	34	water	water	NN
18435	293	35	.	.	.
18435	294	1	When	when	WRB
18435	294	2	this	this	DT
18435	294	3	sauce	sauce	NN
18435	294	4	is	be	VBZ
18435	294	5	thickened	thicken	VBN
18435	294	6	add	add	VB
18435	294	7	two	two	CD
18435	294	8	cups	cup	NNS
18435	294	9	of	of	IN
18435	294	10	meat	meat	NN
18435	294	11	cut	cut	VBN
18435	294	12	in	in	IN
18435	294	13	small	small	JJ
18435	294	14	,	,	,
18435	294	15	thin	thin	JJ
18435	294	16	slices	slice	NNS
18435	294	17	or	or	CC
18435	294	18	shavings	shaving	NNS
18435	294	19	.	.	.
18435	295	1	Stir	stir	VB
18435	295	2	until	until	IN
18435	295	3	heated	heat	VBD
18435	295	4	through	through	IN
18435	295	5	and	and	CC
18435	295	6	no	no	RB
18435	295	7	longer	long	RBR
18435	295	8	,	,	,
18435	295	9	as	as	IN
18435	295	10	that	that	DT
18435	295	11	will	will	MD
18435	295	12	harden	harden	VB
18435	295	13	the	the	DT
18435	295	14	meat	meat	NN
18435	295	15	.	.	.
18435	296	1	Season	season	NN
18435	296	2	with	with	IN
18435	296	3	salt	salt	NN
18435	296	4	and	and	CC
18435	296	5	pepper	pepper	NN
18435	296	6	,	,	,
18435	296	7	and	and	CC
18435	296	8	serve	serve	VB
18435	296	9	at	at	IN
18435	296	10	once	once	RB
18435	296	11	.	.	.
18435	297	1	~BOILED	~BOILED	NNP
18435	297	2	BONED	BONED	NNP
18435	297	3	HAM~--Wash	HAM~--Wash	NNP
18435	297	4	a	a	DT
18435	297	5	ham	ham	NN
18435	297	6	,	,	,
18435	297	7	place	place	VB
18435	297	8	it	-PRON-	PRP
18435	297	9	in	in	IN
18435	297	10	a	a	DT
18435	297	11	saucepan	saucepan	NN
18435	297	12	,	,	,
18435	297	13	cover	cover	VB
18435	297	14	with	with	IN
18435	297	15	cold	cold	JJ
18435	297	16	water	water	NN
18435	297	17	and	and	CC
18435	297	18	boil	boil	VB
18435	297	19	for	for	IN
18435	297	20	four	four	CD
18435	297	21	or	or	CC
18435	297	22	five	five	CD
18435	297	23	hours	hour	NNS
18435	297	24	,	,	,
18435	297	25	according	accord	VBG
18435	297	26	to	to	IN
18435	297	27	its	-PRON-	PRP$
18435	297	28	size	size	NN
18435	297	29	.	.	.
18435	298	1	Take	take	VB
18435	298	2	out	out	RP
18435	298	3	the	the	DT
18435	298	4	bone	bone	NN
18435	298	5	,	,	,
18435	298	6	roll	roll	VB
18435	298	7	the	the	DT
18435	298	8	ham	ham	NN
18435	298	9	and	and	CC
18435	298	10	place	place	VB
18435	298	11	it	-PRON-	PRP
18435	298	12	in	in	IN
18435	298	13	a	a	DT
18435	298	14	basin	basin	NN
18435	298	15	with	with	IN
18435	298	16	a	a	DT
18435	298	17	large	large	JJ
18435	298	18	weight	weight	NN
18435	298	19	on	on	IN
18435	298	20	top	top	NN
18435	298	21	.	.	.
18435	299	1	When	when	WRB
18435	299	2	cold	cold	JJ
18435	299	3	put	put	VBD
18435	299	4	it	-PRON-	PRP
18435	299	5	on	on	IN
18435	299	6	a	a	DT
18435	299	7	dish	dish	NN
18435	299	8	,	,	,
18435	299	9	garnish	garnish	VB
18435	299	10	with	with	IN
18435	299	11	parsley	parsley	NN
18435	299	12	,	,	,
18435	299	13	and	and	CC
18435	299	14	serve	serve	VB
18435	299	15	.	.	.
18435	300	1	~BONED	~boned	NN
18435	300	2	HAM~--Have	ham~--have	UH
18435	300	3	the	the	DT
18435	300	4	bone	bone	NN
18435	300	5	taken	take	VBN
18435	300	6	from	from	IN
18435	300	7	a	a	DT
18435	300	8	small	small	JJ
18435	300	9	ham	ham	NN
18435	300	10	and	and	CC
18435	300	11	put	put	VBD
18435	300	12	into	into	IN
18435	300	13	a	a	DT
18435	300	14	kettle	kettle	NN
18435	300	15	of	of	IN
18435	300	16	cold	cold	JJ
18435	300	17	water	water	NN
18435	300	18	with	with	IN
18435	300	19	one	one	CD
18435	300	20	onion	onion	NN
18435	300	21	cut	cut	VBN
18435	300	22	in	in	IN
18435	300	23	quarters	quarter	NNS
18435	300	24	,	,	,
18435	300	25	a	a	DT
18435	300	26	dozen	dozen	NN
18435	300	27	cloves	clove	NNS
18435	300	28	,	,	,
18435	300	29	and	and	CC
18435	300	30	a	a	DT
18435	300	31	bay	bay	NN
18435	300	32	leaf	leaf	NN
18435	300	33	.	.	.
18435	301	1	Cook	cook	VB
18435	301	2	slowly	slowly	RB
18435	301	3	until	until	IN
18435	301	4	tender	tender	VB
18435	301	5	and	and	CC
18435	301	6	do	do	VBP
18435	301	7	not	not	RB
18435	301	8	test	test	VB
18435	301	9	it	-PRON-	PRP
18435	301	10	until	until	IN
18435	301	11	you	-PRON-	PRP
18435	301	12	have	have	VBP
18435	301	13	allowed	allow	VBN
18435	301	14	fifteen	fifteen	CD
18435	301	15	minutes	minute	NNS
18435	301	16	to	to	IN
18435	301	17	the	the	DT
18435	301	18	pound	pound	NN
18435	301	19	.	.	.
18435	302	1	Take	take	VB
18435	302	2	from	from	IN
18435	302	3	the	the	DT
18435	302	4	kettle	kettle	NN
18435	302	5	,	,	,
18435	302	6	remove	remove	VB
18435	302	7	the	the	DT
18435	302	8	skin	skin	NN
18435	302	9	,	,	,
18435	302	10	brush	brush	NN
18435	302	11	with	with	IN
18435	302	12	beaten	beat	VBN
18435	302	13	egg	egg	NN
18435	302	14	,	,	,
18435	302	15	sprinkle	sprinkle	VB
18435	302	16	with	with	IN
18435	302	17	bread	bread	NN
18435	302	18	crumbs	crumb	NNS
18435	302	19	and	and	CC
18435	302	20	set	set	VBD
18435	302	21	in	in	IN
18435	302	22	the	the	DT
18435	302	23	oven	oven	NN
18435	302	24	to	to	TO
18435	302	25	brown	brown	VB
18435	302	26	.	.	.
18435	303	1	~BREADED	~BREADED	NFP
18435	303	2	CUTLETS~--Have	CUTLETS~--Have	VBZ
18435	303	3	the	the	DT
18435	303	4	cutlets	cutlet	NNS
18435	303	5	cut	cut	VBD
18435	303	6	into	into	IN
18435	303	7	portions	portion	NNS
18435	303	8	of	of	IN
18435	303	9	the	the	DT
18435	303	10	right	right	JJ
18435	303	11	size	size	NN
18435	303	12	for	for	IN
18435	303	13	serving	serve	VBG
18435	303	14	.	.	.
18435	304	1	Dust	dust	VB
18435	304	2	each	each	DT
18435	304	3	side	side	NN
18435	304	4	with	with	IN
18435	304	5	salt	salt	NN
18435	304	6	and	and	CC
18435	304	7	pepper	pepper	NN
18435	304	8	.	.	.
18435	305	1	Beat	beat	VB
18435	305	2	one	one	CD
18435	305	3	egg	egg	NN
18435	305	4	with	with	IN
18435	305	5	a	a	DT
18435	305	6	tablespoon	tablespoon	NN
18435	305	7	of	of	IN
18435	305	8	cold	cold	JJ
18435	305	9	water	water	NN
18435	305	10	,	,	,
18435	305	11	dip	dip	VB
18435	305	12	the	the	DT
18435	305	13	cutlets	cutlet	NNS
18435	305	14	in	in	IN
18435	305	15	this	this	DT
18435	305	16	and	and	CC
18435	305	17	roll	roll	VB
18435	305	18	in	in	IN
18435	305	19	fine	fine	JJ
18435	305	20	bread	bread	NN
18435	305	21	crumbs	crumb	NNS
18435	305	22	.	.	.
18435	306	1	Fry	fry	CD
18435	306	2	three	three	CD
18435	306	3	slices	slice	NNS
18435	306	4	of	of	IN
18435	306	5	salt	salt	NN
18435	306	6	pork	pork	NN
18435	306	7	in	in	IN
18435	306	8	the	the	DT
18435	306	9	frying	frying	JJ
18435	306	10	-	-	HYPH
18435	306	11	pan	pan	NN
18435	306	12	and	and	CC
18435	306	13	cook	cook	VB
18435	306	14	the	the	DT
18435	306	15	cutlets	cutlet	NNS
18435	306	16	in	in	IN
18435	306	17	this	this	DT
18435	306	18	fat	fat	NN
18435	306	19	.	.	.
18435	307	1	As	as	IN
18435	307	2	veal	veal	NN
18435	307	3	must	must	MD
18435	307	4	be	be	VB
18435	307	5	well	well	RB
18435	307	6	done	do	VBN
18435	307	7	to	to	TO
18435	307	8	be	be	VB
18435	307	9	wholesome	wholesome	JJ
18435	307	10	,	,	,
18435	307	11	cook	cook	VB
18435	307	12	it	-PRON-	PRP
18435	307	13	slowly	slowly	RB
18435	307	14	about	about	RB
18435	307	15	fifteen	fifteen	CD
18435	307	16	minutes	minute	NNS
18435	307	17	.	.	.
18435	308	1	Serve	serve	VB
18435	308	2	with	with	IN
18435	308	3	a	a	DT
18435	308	4	gravy	gravy	NN
18435	308	5	made	make	VBN
18435	308	6	from	from	IN
18435	308	7	the	the	DT
18435	308	8	contents	content	NNS
18435	308	9	of	of	IN
18435	308	10	the	the	DT
18435	308	11	pan	pan	NN
18435	308	12	or	or	CC
18435	308	13	with	with	IN
18435	308	14	a	a	DT
18435	308	15	tomato	tomato	NN
18435	308	16	sauce	sauce	NN
18435	308	17	.	.	.
18435	309	1	~BROILED	~BROILED	NFP
18435	309	2	LIVER	liver	NN
18435	309	3	AND	and	CC
18435	309	4	BACON~--As	bacon~--as	NN
18435	309	5	broiling	broiling	NN
18435	309	6	in	in	IN
18435	309	7	most	most	JJS
18435	309	8	cases	case	NNS
18435	309	9	is	be	VBZ
18435	309	10	wasteful	wasteful	JJ
18435	309	11	,	,	,
18435	309	12	the	the	DT
18435	309	13	liver	liver	NN
18435	309	14	and	and	CC
18435	309	15	bacon	bacon	NN
18435	309	16	are	be	VBP
18435	309	17	generally	generally	RB
18435	309	18	fried	fry	VBN
18435	309	19	together	together	RB
18435	309	20	,	,	,
18435	309	21	but	but	CC
18435	309	22	the	the	DT
18435	309	23	dish	dish	NN
18435	309	24	is	be	VBZ
18435	309	25	somewhat	somewhat	RB
18435	309	26	spoiled	spoil	VBN
18435	309	27	by	by	IN
18435	309	28	this	this	DT
18435	309	29	method	method	NN
18435	309	30	.	.	.
18435	310	1	The	the	DT
18435	310	2	best	good	JJS
18435	310	3	way	way	NN
18435	310	4	is	be	VBZ
18435	310	5	to	to	TO
18435	310	6	fry	fry	VB
18435	310	7	the	the	DT
18435	310	8	well	well	RB
18435	310	9	-	-	HYPH
18435	310	10	trimmed	trim	VBN
18435	310	11	slices	slice	NNS
18435	310	12	of	of	IN
18435	310	13	bacon	bacon	NN
18435	310	14	,	,	,
18435	310	15	and	and	CC
18435	310	16	after	after	IN
18435	310	17	having	have	VBG
18435	310	18	washed	wash	VBN
18435	310	19	and	and	CC
18435	310	20	sliced	slice	VBD
18435	310	21	the	the	DT
18435	310	22	liver	liver	NN
18435	310	23	,	,	,
18435	310	24	say	say	VBP
18435	310	25	a	a	DT
18435	310	26	third	third	NN
18435	310	27	of	of	IN
18435	310	28	an	an	DT
18435	310	29	inch	inch	NN
18435	310	30	thick	thick	JJ
18435	310	31	,	,	,
18435	310	32	dry	dry	VB
18435	310	33	it	-PRON-	PRP
18435	310	34	on	on	IN
18435	310	35	a	a	DT
18435	310	36	cloth	cloth	NN
18435	310	37	and	and	CC
18435	310	38	dip	dip	NN
18435	310	39	in	in	IN
18435	310	40	flour	flour	NN
18435	310	41	.	.	.
18435	311	1	Place	place	NN
18435	311	2	in	in	IN
18435	311	3	the	the	DT
18435	311	4	bacon	bacon	NN
18435	311	5	fat	fat	NN
18435	311	6	and	and	CC
18435	311	7	broil	broil	VB
18435	311	8	over	over	RP
18435	311	9	a	a	DT
18435	311	10	clear	clear	JJ
18435	311	11	fire	fire	NN
18435	311	12	,	,	,
18435	311	13	adding	add	VBG
18435	311	14	pepper	pepper	NN
18435	311	15	and	and	CC
18435	311	16	salt	salt	NN
18435	311	17	while	while	IN
18435	311	18	cooking	cooking	NN
18435	311	19	.	.	.
18435	312	1	When	when	WRB
18435	312	2	done	do	VBN
18435	312	3	lay	lie	VBD
18435	312	4	on	on	IN
18435	312	5	a	a	DT
18435	312	6	dish	dish	NN
18435	312	7	,	,	,
18435	312	8	placing	place	VBG
18435	312	9	a	a	DT
18435	312	10	piece	piece	NN
18435	312	11	of	of	IN
18435	312	12	bacon	bacon	NN
18435	312	13	on	on	IN
18435	312	14	each	each	DT
18435	312	15	piece	piece	NN
18435	312	16	of	of	IN
18435	312	17	liver	liver	NN
18435	312	18	.	.	.
18435	313	1	~BROILED	~BROILED	NFP
18435	313	2	PIG	PIG	NNP
18435	313	3	'S	's	POS
18435	313	4	FEET~--Thoroughly	feet~--thoroughly	RB
18435	313	5	clean	clean	JJ
18435	313	6	as	as	IN
18435	313	7	many	many	JJ
18435	313	8	pig	pig	NN
18435	313	9	's	's	POS
18435	313	10	feet	foot	NNS
18435	313	11	as	as	IN
18435	313	12	are	be	VBP
18435	313	13	required	require	VBN
18435	313	14	,	,	,
18435	313	15	and	and	CC
18435	313	16	split	split	VBD
18435	313	17	lengthwise	lengthwise	RB
18435	313	18	in	in	IN
18435	313	19	halves	half	NNS
18435	313	20	,	,	,
18435	313	21	tying	tie	VBG
18435	313	22	them	-PRON-	PRP
18435	313	23	with	with	IN
18435	313	24	a	a	DT
18435	313	25	broad	broad	JJ
18435	313	26	tape	tape	NN
18435	313	27	so	so	IN
18435	313	28	they	-PRON-	PRP
18435	313	29	will	will	MD
18435	313	30	not	not	RB
18435	313	31	open	open	VB
18435	313	32	in	in	IN
18435	313	33	cooking	cooking	NN
18435	313	34	.	.	.
18435	314	1	Put	put	VB
18435	314	2	in	in	RP
18435	314	3	a	a	DT
18435	314	4	saucepan	saucepan	NN
18435	314	5	with	with	IN
18435	314	6	a	a	DT
18435	314	7	seasoning	seasoning	NN
18435	314	8	of	of	IN
18435	314	9	parsley	parsley	NN
18435	314	10	,	,	,
18435	314	11	thyme	thyme	NNS
18435	314	12	,	,	,
18435	314	13	bay	bay	NN
18435	314	14	leaf	leaf	NN
18435	314	15	,	,	,
18435	314	16	allspice	allspice	NN
18435	314	17	,	,	,
18435	314	18	carrots	carrot	NNS
18435	314	19	and	and	CC
18435	314	20	onions	onion	NNS
18435	314	21	,	,	,
18435	314	22	with	with	IN
18435	314	23	sufficient	sufficient	JJ
18435	314	24	water	water	NN
18435	314	25	to	to	TO
18435	314	26	cover	cover	VB
18435	314	27	.	.	.
18435	315	1	Boil	Boil	NNP
18435	315	2	slowly	slowly	RB
18435	315	3	until	until	IN
18435	315	4	tender	tender	NN
18435	315	5	,	,	,
18435	315	6	and	and	CC
18435	315	7	let	let	VB
18435	315	8	them	-PRON-	PRP
18435	315	9	cool	cool	VB
18435	315	10	in	in	IN
18435	315	11	the	the	DT
18435	315	12	liquor	liquor	NN
18435	315	13	.	.	.
18435	316	1	Dip	dip	VB
18435	316	2	in	in	IN
18435	316	3	the	the	DT
18435	316	4	beaten	beat	VBN
18435	316	5	yolks	yolk	NNS
18435	316	6	of	of	IN
18435	316	7	eggs	egg	NNS
18435	316	8	and	and	CC
18435	316	9	warmed	warm	VBD
18435	316	10	butter	butter	NN
18435	316	11	.	.	.
18435	317	1	Sprinkle	sprinkle	VB
18435	317	2	with	with	IN
18435	317	3	salt	salt	NN
18435	317	4	and	and	CC
18435	317	5	pepper	pepper	NN
18435	317	6	and	and	CC
18435	317	7	cover	cover	VB
18435	317	8	with	with	IN
18435	317	9	bread	bread	NN
18435	317	10	crumbs	crumb	NNS
18435	317	11	seasoned	season	VBN
18435	317	12	with	with	IN
18435	317	13	very	very	RB
18435	317	14	finely	finely	RB
18435	317	15	chopped	chop	VBN
18435	317	16	shallot	shallot	NN
18435	317	17	and	and	CC
18435	317	18	parsley	parsley	NN
18435	317	19	.	.	.
18435	318	1	Put	put	VB
18435	318	2	on	on	RP
18435	318	3	a	a	DT
18435	318	4	gridiron	gridiron	NN
18435	318	5	over	over	IN
18435	318	6	a	a	DT
18435	318	7	clear	clear	JJ
18435	318	8	fire	fire	NN
18435	318	9	and	and	CC
18435	318	10	broil	broil	NN
18435	318	11	until	until	IN
18435	318	12	well	well	RB
18435	318	13	and	and	CC
18435	318	14	evenly	evenly	RB
18435	318	15	browned	brown	VBN
18435	318	16	.	.	.
18435	319	1	Unbind	unbind	NN
18435	319	2	and	and	CC
18435	319	3	arrange	arrange	VB
18435	319	4	on	on	IN
18435	319	5	a	a	DT
18435	319	6	dish	dish	NN
18435	319	7	,	,	,
18435	319	8	garnish	garnish	VB
18435	319	9	with	with	IN
18435	319	10	fried	fry	VBN
18435	319	11	parsley	parsley	NNP
18435	319	12	and	and	CC
18435	319	13	serve	serve	VB
18435	319	14	.	.	.
18435	320	1	~BROILED	~BROILED	NNP
18435	320	2	SHEEP	SHEEP	NNP
18435	320	3	'S	'S	NNP
18435	320	4	KIDNEYS~--To	KIDNEYS~--To	NNP
18435	320	5	broil	broil	NN
18435	320	6	sheep	sheep	NNS
18435	320	7	's	's	POS
18435	320	8	kidneys	kidney	NNS
18435	320	9	cut	cut	VBD
18435	320	10	them	-PRON-	PRP
18435	320	11	open	open	VB
18435	320	12	,	,	,
18435	320	13	put	put	VB
18435	320	14	them	-PRON-	PRP
18435	320	15	on	on	IN
18435	320	16	small	small	JJ
18435	320	17	skewers	skewer	NNS
18435	320	18	.	.	.
18435	321	1	Season	season	NN
18435	321	2	with	with	IN
18435	321	3	salt	salt	NN
18435	321	4	and	and	CC
18435	321	5	pepper	pepper	NN
18435	321	6	and	and	CC
18435	321	7	broil	broil	NN
18435	321	8	.	.	.
18435	322	1	When	when	WRB
18435	322	2	done	do	VBN
18435	322	3	serve	serve	VB
18435	322	4	with	with	IN
18435	322	5	shallot	shallot	NN
18435	322	6	or	or	CC
18435	322	7	maitre	maitre	NNP
18435	322	8	d'hotel	d'hotel	NNP
18435	322	9	sauce	sauce	NN
18435	322	10	.	.	.
18435	323	1	~BRUNSWICK	~BRUNSWICK	NFP
18435	323	2	STEW~--Cut	stew~--cut	CD
18435	323	3	up	up	RB
18435	323	4	one	one	CD
18435	323	5	chicken	chicken	NN
18435	323	6	,	,	,
18435	323	7	preferably	preferably	RB
18435	323	8	a	a	DT
18435	323	9	good	good	JJ
18435	323	10	fat	fat	JJ
18435	323	11	hen	hen	NN
18435	323	12	,	,	,
18435	323	13	cover	cover	VB
18435	323	14	with	with	IN
18435	323	15	cold	cold	JJ
18435	323	16	water	water	NN
18435	323	17	,	,	,
18435	323	18	season	season	NN
18435	323	19	with	with	IN
18435	323	20	salt	salt	NN
18435	323	21	and	and	CC
18435	323	22	pepper	pepper	NN
18435	323	23	,	,	,
18435	323	24	and	and	CC
18435	323	25	cook	cook	VB
18435	323	26	slowly	slowly	RB
18435	323	27	until	until	IN
18435	323	28	about	about	IN
18435	323	29	half	half	NN
18435	323	30	done	do	VBN
18435	323	31	.	.	.
18435	324	1	Add	add	VB
18435	324	2	six	six	CD
18435	324	3	ears	ear	NNS
18435	324	4	of	of	IN
18435	324	5	green	green	JJ
18435	324	6	corn	corn	NN
18435	324	7	,	,	,
18435	324	8	splitting	splitting	NN
18435	324	9	through	through	IN
18435	324	10	the	the	DT
18435	324	11	kernels	kernel	NNS
18435	324	12	,	,	,
18435	324	13	one	one	CD
18435	324	14	pint	pint	NN
18435	324	15	butter	butter	NN
18435	324	16	beans	bean	NNS
18435	324	17	and	and	CC
18435	324	18	six	six	CD
18435	324	19	large	large	JJ
18435	324	20	tomatoes	tomato	NNS
18435	324	21	chopped	chop	VBD
18435	324	22	fine	fine	RB
18435	324	23	.	.	.
18435	325	1	A	a	DT
18435	325	2	little	little	JJ
18435	325	3	onion	onion	NN
18435	325	4	may	may	MD
18435	325	5	be	be	VB
18435	325	6	added	add	VBN
18435	325	7	if	if	IN
18435	325	8	desired	desire	VBN
18435	325	9	.	.	.
18435	326	1	Cook	cook	VB
18435	326	2	until	until	IN
18435	326	3	the	the	DT
18435	326	4	vegetables	vegetable	NNS
18435	326	5	are	be	VBP
18435	326	6	thoroughly	thoroughly	RB
18435	326	7	done	do	VBN
18435	326	8	,	,	,
18435	326	9	but	but	CC
18435	326	10	very	very	RB
18435	326	11	slowly	slowly	RB
18435	326	12	,	,	,
18435	326	13	so	so	IN
18435	326	14	as	as	IN
18435	326	15	to	to	TO
18435	326	16	avoid	avoid	VB
18435	326	17	burning	burn	VBG
18435	326	18	.	.	.
18435	327	1	Add	add	VB
18435	327	2	strips	strip	NNS
18435	327	3	of	of	IN
18435	327	4	pastry	pastry	NN
18435	327	5	for	for	IN
18435	327	6	dumplings	dumpling	NNS
18435	327	7	and	and	CC
18435	327	8	cook	cook	VB
18435	327	9	five	five	CD
18435	327	10	minutes	minute	NNS
18435	327	11	.	.	.
18435	328	1	Fresh	fresh	JJ
18435	328	2	pork	pork	NN
18435	328	3	can	can	MD
18435	328	4	be	be	VB
18435	328	5	used	use	VBN
18435	328	6	in	in	IN
18435	328	7	place	place	NN
18435	328	8	of	of	IN
18435	328	9	the	the	DT
18435	328	10	chicken	chicken	NN
18435	328	11	and	and	CC
18435	328	12	canned	can	VBN
18435	328	13	vegetables	vegetable	NNS
18435	328	14	instead	instead	RB
18435	328	15	of	of	IN
18435	328	16	the	the	DT
18435	328	17	fresh	fresh	JJ
18435	328	18	.	.	.
18435	329	1	~CALVES	~CALVES	NFP
18435	329	2	'	'	``
18435	329	3	TONGUES~--Wash	tongues~--wash	NN
18435	329	4	and	and	CC
18435	329	5	put	put	VBD
18435	329	6	into	into	IN
18435	329	7	a	a	DT
18435	329	8	saucepan	saucepan	NN
18435	329	9	with	with	IN
18435	329	10	half	half	PDT
18435	329	11	a	a	DT
18435	329	12	dozen	dozen	NN
18435	329	13	slices	slice	NNS
18435	329	14	of	of	IN
18435	329	15	carrot	carrot	NNP
18435	329	16	,	,	,
18435	329	17	an	an	DT
18435	329	18	onion	onion	NN
18435	329	19	sliced	slice	VBD
18435	329	20	,	,	,
18435	329	21	five	five	CD
18435	329	22	cloves	clove	NNS
18435	329	23	,	,	,
18435	329	24	a	a	DT
18435	329	25	teaspoon	teaspoon	NN
18435	329	26	of	of	IN
18435	329	27	whole	whole	JJ
18435	329	28	peppercorns	peppercorn	NNS
18435	329	29	,	,	,
18435	329	30	and	and	CC
18435	329	31	half	half	PDT
18435	329	32	a	a	DT
18435	329	33	level	level	NN
18435	329	34	tablespoon	tablespoon	NN
18435	329	35	of	of	IN
18435	329	36	salt	salt	NN
18435	329	37	.	.	.
18435	330	1	Cover	cover	VB
18435	330	2	with	with	IN
18435	330	3	boiling	boil	VBG
18435	330	4	water	water	NN
18435	330	5	and	and	CC
18435	330	6	simmer	simmer	NN
18435	330	7	until	until	IN
18435	330	8	tender	tender	NN
18435	330	9	.	.	.
18435	331	1	Drain	drain	VB
18435	331	2	and	and	CC
18435	331	3	cool	cool	VB
18435	331	4	a	a	DT
18435	331	5	little	little	JJ
18435	331	6	,	,	,
18435	331	7	then	then	RB
18435	331	8	take	take	VB
18435	331	9	off	off	RP
18435	331	10	the	the	DT
18435	331	11	skin	skin	NN
18435	331	12	.	.	.
18435	332	1	Drop	drop	VB
18435	332	2	back	back	RB
18435	332	3	into	into	IN
18435	332	4	the	the	DT
18435	332	5	hot	hot	JJ
18435	332	6	liquid	liquid	NN
18435	332	7	to	to	TO
18435	332	8	reheat	reheat	VB
18435	332	9	.	.	.
18435	333	1	Serve	serve	VB
18435	333	2	with	with	IN
18435	333	3	a	a	DT
18435	333	4	sauce	sauce	NN
18435	333	5	.	.	.
18435	334	1	Melt	Melt	NNP
18435	334	2	one	one	CD
18435	334	3	-	-	HYPH
18435	334	4	quarter	quarter	NN
18435	334	5	cup	cup	NN
18435	334	6	of	of	IN
18435	334	7	butter	butter	NN
18435	334	8	,	,	,
18435	334	9	add	add	VB
18435	334	10	three	three	CD
18435	334	11	slightly	slightly	RB
18435	334	12	rounding	round	VBG
18435	334	13	tablespoons	tablespoon	NNS
18435	334	14	of	of	IN
18435	334	15	flour	flour	NN
18435	334	16	,	,	,
18435	334	17	stir	stir	VB
18435	334	18	and	and	CC
18435	334	19	cook	cook	VB
18435	334	20	until	until	IN
18435	334	21	browned	brown	VBN
18435	334	22	,	,	,
18435	334	23	add	add	VB
18435	334	24	two	two	CD
18435	334	25	cups	cup	NNS
18435	334	26	of	of	IN
18435	334	27	broth	broth	NN
18435	334	28	,	,	,
18435	334	29	brown	brown	JJ
18435	334	30	stock	stock	NN
18435	334	31	of	of	IN
18435	334	32	rich	rich	JJ
18435	334	33	gravy	gravy	NN
18435	334	34	melted	melt	VBN
18435	334	35	in	in	IN
18435	334	36	hot	hot	JJ
18435	334	37	water	water	NN
18435	334	38	,	,	,
18435	334	39	one	one	CD
18435	334	40	-	-	HYPH
18435	334	41	half	half	NN
18435	334	42	level	level	NN
18435	334	43	teaspoon	teaspoon	NN
18435	334	44	of	of	IN
18435	334	45	salt	salt	NN
18435	334	46	,	,	,
18435	334	47	the	the	DT
18435	334	48	same	same	JJ
18435	334	49	of	of	IN
18435	334	50	paprika	paprika	NNP
18435	334	51	,	,	,
18435	334	52	a	a	DT
18435	334	53	saltspoon	saltspoon	NN
18435	334	54	of	of	IN
18435	334	55	allspice	allspice	NN
18435	334	56	,	,	,
18435	334	57	one	one	CD
18435	334	58	tablespoon	tablespoon	NN
18435	334	59	of	of	IN
18435	334	60	vinegar	vinegar	NN
18435	334	61	,	,	,
18435	334	62	a	a	DT
18435	334	63	few	few	JJ
18435	334	64	grains	grain	NNS
18435	334	65	of	of	IN
18435	334	66	cayenne	cayenne	NN
18435	334	67	,	,	,
18435	334	68	and	and	CC
18435	334	69	half	half	PDT
18435	334	70	a	a	DT
18435	334	71	tablespoon	tablespoon	NN
18435	334	72	of	of	IN
18435	334	73	capers	caper	NNS
18435	334	74	.	.	.
18435	335	1	Pour	pour	VB
18435	335	2	over	over	IN
18435	335	3	the	the	DT
18435	335	4	tongues	tongue	NNS
18435	335	5	and	and	CC
18435	335	6	serve	serve	VB
18435	335	7	.	.	.
18435	336	1	~CORNED	~CORNED	NFP
18435	336	2	BEEF	beef	VB
18435	336	3	HASH~--To	HASH~--To	NNS
18435	336	4	two	two	CD
18435	336	5	cups	cup	NNS
18435	336	6	of	of	IN
18435	336	7	chopped	chop	VBN
18435	336	8	cold	cold	JJ
18435	336	9	corned	corn	VBN
18435	336	10	beef	beef	NN
18435	336	11	,	,	,
18435	336	12	add	add	VB
18435	336	13	two	two	CD
18435	336	14	cups	cup	NNS
18435	336	15	of	of	IN
18435	336	16	chopped	chop	VBN
18435	336	17	cold	cold	JJ
18435	336	18	boiled	boil	VBN
18435	336	19	potatoes	potato	NNS
18435	336	20	.	.	.
18435	337	1	Heat	heat	NN
18435	337	2	three	three	CD
18435	337	3	tablespoons	tablespoon	NNS
18435	337	4	of	of	IN
18435	337	5	bacon	bacon	NN
18435	337	6	fat	fat	NN
18435	337	7	in	in	IN
18435	337	8	a	a	DT
18435	337	9	frying	fry	VBG
18435	337	10	pan	pan	NN
18435	337	11	and	and	CC
18435	337	12	add	add	VB
18435	337	13	the	the	DT
18435	337	14	meat	meat	NN
18435	337	15	and	and	CC
18435	337	16	potato	potato	NN
18435	337	17	,	,	,
18435	337	18	add	add	VB
18435	337	19	pepper	pepper	NN
18435	337	20	and	and	CC
18435	337	21	salt	salt	NN
18435	337	22	,	,	,
18435	337	23	if	if	IN
18435	337	24	necessary	necessary	JJ
18435	337	25	,	,	,
18435	337	26	and	and	CC
18435	337	27	moisten	moisten	VB
18435	337	28	with	with	IN
18435	337	29	water	water	NN
18435	337	30	.	.	.
18435	338	1	Cook	cook	VB
18435	338	2	slowly	slowly	RB
18435	338	3	until	until	IN
18435	338	4	a	a	DT
18435	338	5	nice	nice	JJ
18435	338	6	brown	brown	JJ
18435	338	7	underneath	underneath	RB
18435	338	8	.	.	.
18435	339	1	Roll	roll	VB
18435	339	2	from	from	IN
18435	339	3	the	the	DT
18435	339	4	pan	pan	NN
18435	339	5	on	on	IN
18435	339	6	to	to	IN
18435	339	7	a	a	DT
18435	339	8	hot	hot	JJ
18435	339	9	platter	platter	NN
18435	339	10	.	.	.
18435	340	1	Garnish	garnish	VB
18435	340	2	with	with	IN
18435	340	3	parsley	parsley	NN
18435	340	4	and	and	CC
18435	340	5	serve	serve	VB
18435	340	6	with	with	IN
18435	340	7	pickled	pickled	JJ
18435	340	8	beets	beet	NNS
18435	340	9	.	.	.
18435	341	1	~ENGLISH	~ENGLISH	NFP
18435	341	2	POT	POT	NNP
18435	341	3	ROAST~--Cut	ROAST~--Cut	VBD
18435	341	4	one	one	CD
18435	341	5	pound	pound	NN
18435	341	6	of	of	IN
18435	341	7	cold	cold	JJ
18435	341	8	roast	roast	NN
18435	341	9	into	into	IN
18435	341	10	two	two	CD
18435	341	11	-	-	HYPH
18435	341	12	inch	inch	NN
18435	341	13	pieces	piece	NNS
18435	341	14	,	,	,
18435	341	15	slice	slice	VB
18435	341	16	four	four	CD
18435	341	17	good	good	JJ
18435	341	18	sized	sized	JJ
18435	341	19	potatoes	potato	NNS
18435	341	20	thin	thin	RB
18435	341	21	,	,	,
18435	341	22	also	also	RB
18435	341	23	one	one	CD
18435	341	24	onion	onion	NN
18435	341	25	,	,	,
18435	341	26	into	into	IN
18435	341	27	a	a	DT
18435	341	28	deep	deep	JJ
18435	341	29	dish	dish	NN
18435	341	30	,	,	,
18435	341	31	put	put	VB
18435	341	32	a	a	DT
18435	341	33	layer	layer	NN
18435	341	34	of	of	IN
18435	341	35	the	the	DT
18435	341	36	beef	beef	NN
18435	341	37	,	,	,
18435	341	38	one	one	CD
18435	341	39	of	of	IN
18435	341	40	potatoes	potato	NNS
18435	341	41	,	,	,
18435	341	42	one	one	CD
18435	341	43	of	of	IN
18435	341	44	onions	onion	NNS
18435	341	45	,	,	,
18435	341	46	salt	salt	NN
18435	341	47	and	and	CC
18435	341	48	pepper	pepper	NN
18435	341	49	,	,	,
18435	341	50	another	another	DT
18435	341	51	layer	layer	NN
18435	341	52	of	of	IN
18435	341	53	meat	meat	NN
18435	341	54	,	,	,
18435	341	55	potatoes	potato	NNS
18435	341	56	and	and	CC
18435	341	57	onions	onion	NNS
18435	341	58	,	,	,
18435	341	59	season	season	NN
18435	341	60	again	again	RB
18435	341	61	,	,	,
18435	341	62	add	add	VB
18435	341	63	one	one	CD
18435	341	64	cup	cup	NN
18435	341	65	gravy	gravy	NN
18435	341	66	,	,	,
18435	341	67	and	and	CC
18435	341	68	over	over	IN
18435	341	69	all	all	DT
18435	341	70	put	put	VBP
18435	341	71	a	a	DT
18435	341	72	thick	thick	JJ
18435	341	73	layer	layer	NN
18435	341	74	of	of	IN
18435	341	75	potatoes	potato	NNS
18435	341	76	.	.	.
18435	342	1	Bake	bake	VB
18435	342	2	three	three	CD
18435	342	3	hours	hour	NNS
18435	342	4	--	--	:
18435	342	5	the	the	DT
18435	342	6	longer	long	JJR
18435	342	7	and	and	CC
18435	342	8	slower	slow	RBR
18435	342	9	the	the	DT
18435	342	10	better	well	JJR
18435	342	11	.	.	.
18435	343	1	~FRANKFORT	~frankfort	RB
18435	343	2	SAUSAGE~--For	SAUSAGE~--For	NNS
18435	343	3	this	this	DT
18435	343	4	use	use	VBP
18435	343	5	any	any	DT
18435	343	6	part	part	NN
18435	343	7	of	of	IN
18435	343	8	the	the	DT
18435	343	9	pig	pig	NN
18435	343	10	,	,	,
18435	343	11	but	but	CC
18435	343	12	equal	equal	JJ
18435	343	13	quantities	quantity	NNS
18435	343	14	of	of	IN
18435	343	15	lean	lean	JJ
18435	343	16	and	and	CC
18435	343	17	fat	fat	JJ
18435	343	18	.	.	.
18435	344	1	Mince	mince	NN
18435	344	2	fine	fine	JJ
18435	344	3	,	,	,
18435	344	4	season	season	NN
18435	344	5	with	with	IN
18435	344	6	ground	ground	NN
18435	344	7	coriander	coriander	NN
18435	344	8	seed	seed	NN
18435	344	9	,	,	,
18435	344	10	salt	salt	NN
18435	344	11	,	,	,
18435	344	12	pepper	pepper	NN
18435	344	13	,	,	,
18435	344	14	and	and	CC
18435	344	15	a	a	DT
18435	344	16	small	small	JJ
18435	344	17	quantity	quantity	NN
18435	344	18	of	of	IN
18435	344	19	nutmeg	nutmeg	NN
18435	344	20	.	.	.
18435	345	1	Have	have	VBP
18435	345	2	ready	ready	JJ
18435	345	3	skins	skin	NNS
18435	345	4	,	,	,
18435	345	5	well	well	RB
18435	345	6	cleaned	clean	VBD
18435	345	7	and	and	CC
18435	345	8	soaked	soak	VBN
18435	345	9	in	in	IN
18435	345	10	cold	cold	JJ
18435	345	11	water	water	NN
18435	345	12	for	for	IN
18435	345	13	several	several	JJ
18435	345	14	hours	hour	NNS
18435	345	15	,	,	,
18435	345	16	fill	fill	VBP
18435	345	17	with	with	IN
18435	345	18	the	the	DT
18435	345	19	seasoned	season	VBN
18435	345	20	meat	meat	NN
18435	345	21	,	,	,
18435	345	22	secure	secure	VB
18435	345	23	the	the	DT
18435	345	24	ends	end	NNS
18435	345	25	and	and	CC
18435	345	26	hang	hang	VB
18435	345	27	in	in	IN
18435	345	28	a	a	DT
18435	345	29	cool	cool	JJ
18435	345	30	,	,	,
18435	345	31	dry	dry	JJ
18435	345	32	place	place	NN
18435	345	33	until	until	IN
18435	345	34	needed	need	VBN
18435	345	35	.	.	.
18435	346	1	~FRIED	~FRIED	NNP
18435	346	2	HAM~--Cut	ham~--cut	XX
18435	346	3	off	off	IN
18435	346	4	a	a	DT
18435	346	5	thick	thick	JJ
18435	346	6	slice	slice	NN
18435	346	7	of	of	IN
18435	346	8	ham	ham	NN
18435	346	9	.	.	.
18435	347	1	Place	place	NN
18435	347	2	in	in	IN
18435	347	3	a	a	DT
18435	347	4	saucepan	saucepan	NN
18435	347	5	over	over	IN
18435	347	6	the	the	DT
18435	347	7	fire	fire	NN
18435	347	8	,	,	,
18435	347	9	with	with	IN
18435	347	10	sufficient	sufficient	JJ
18435	347	11	water	water	NN
18435	347	12	to	to	TO
18435	347	13	cover	cover	VB
18435	347	14	and	and	CC
18435	347	15	let	let	VB
18435	347	16	come	come	VB
18435	347	17	to	to	IN
18435	347	18	a	a	DT
18435	347	19	boil	boil	NN
18435	347	20	.	.	.
18435	348	1	Pour	pour	VB
18435	348	2	off	off	IN
18435	348	3	the	the	DT
18435	348	4	water	water	NN
18435	348	5	,	,	,
18435	348	6	and	and	CC
18435	348	7	fry	fry	VB
18435	348	8	the	the	DT
18435	348	9	ham	ham	NN
18435	348	10	slowly	slowly	RB
18435	348	11	until	until	IN
18435	348	12	it	-PRON-	PRP
18435	348	13	is	be	VBZ
18435	348	14	brown	brown	JJ
18435	348	15	on	on	IN
18435	348	16	both	both	DT
18435	348	17	sides	side	NNS
18435	348	18	.	.	.
18435	349	1	Season	season	NN
18435	349	2	with	with	IN
18435	349	3	pepper	pepper	NN
18435	349	4	and	and	CC
18435	349	5	serve	serve	VB
18435	349	6	.	.	.
18435	350	1	Eggs	egg	NNS
18435	350	2	are	be	VBP
18435	350	3	usually	usually	RB
18435	350	4	served	serve	VBN
18435	350	5	with	with	IN
18435	350	6	fried	fry	VBN
18435	350	7	ham	ham	NN
18435	350	8	.	.	.
18435	351	1	They	-PRON-	PRP
18435	351	2	may	may	MD
18435	351	3	be	be	VB
18435	351	4	fried	fry	VBN
18435	351	5	in	in	IN
18435	351	6	the	the	DT
18435	351	7	same	same	JJ
18435	351	8	pan	pan	NN
18435	351	9	or	or	CC
18435	351	10	separately	separately	RB
18435	351	11	,	,	,
18435	351	12	in	in	IN
18435	351	13	sufficient	sufficient	JJ
18435	351	14	grease	grease	NN
18435	351	15	to	to	TO
18435	351	16	prevent	prevent	VB
18435	351	17	burning	burning	NN
18435	351	18	.	.	.
18435	352	1	Season	season	NN
18435	352	2	with	with	IN
18435	352	3	salt	salt	NN
18435	352	4	and	and	CC
18435	352	5	pepper	pepper	NN
18435	352	6	,	,	,
18435	352	7	place	place	NN
18435	352	8	around	around	IN
18435	352	9	the	the	DT
18435	352	10	ham	ham	NN
18435	352	11	.	.	.
18435	353	1	~HAM	~HAM	NFP
18435	353	2	AND	and	CC
18435	353	3	CHICKEN	CHICKEN	NNP
18435	353	4	PIE~--Trim	PIE~--Trim	VBZ
18435	353	5	off	off	IN
18435	353	6	the	the	DT
18435	353	7	skin	skin	NN
18435	353	8	of	of	IN
18435	353	9	some	some	DT
18435	353	10	cold	cold	JJ
18435	353	11	chicken	chicken	NN
18435	353	12	and	and	CC
18435	353	13	cut	cut	VBD
18435	353	14	the	the	DT
18435	353	15	meat	meat	NN
18435	353	16	into	into	IN
18435	353	17	small	small	JJ
18435	353	18	pieces	piece	NNS
18435	353	19	.	.	.
18435	354	1	Mix	mix	VB
18435	354	2	with	with	IN
18435	354	3	an	an	DT
18435	354	4	equal	equal	JJ
18435	354	5	quantity	quantity	NN
18435	354	6	of	of	IN
18435	354	7	finely	finely	RB
18435	354	8	chopped	chop	VBN
18435	354	9	lean	lean	JJ
18435	354	10	ham	ham	NNP
18435	354	11	and	and	CC
18435	354	12	a	a	DT
18435	354	13	small	small	JJ
18435	354	14	lot	lot	NN
18435	354	15	of	of	IN
18435	354	16	chopped	chopped	JJ
18435	354	17	shallot	shallot	NN
18435	354	18	.	.	.
18435	355	1	Season	season	NN
18435	355	2	with	with	IN
18435	355	3	salt	salt	NN
18435	355	4	,	,	,
18435	355	5	pepper	pepper	NN
18435	355	6	and	and	CC
18435	355	7	pounded	pound	VBD
18435	355	8	mace	mace	NN
18435	355	9	,	,	,
18435	355	10	moisten	moisten	VB
18435	355	11	with	with	IN
18435	355	12	a	a	DT
18435	355	13	few	few	JJ
18435	355	14	tablespoonfuls	tablespoonful	NNS
18435	355	15	of	of	IN
18435	355	16	white	white	JJ
18435	355	17	stock	stock	NN
18435	355	18	.	.	.
18435	356	1	Butter	butter	VB
18435	356	2	a	a	DT
18435	356	3	pie	pie	NN
18435	356	4	dish	dish	NN
18435	356	5	,	,	,
18435	356	6	line	line	VB
18435	356	7	the	the	DT
18435	356	8	edges	edge	NNS
18435	356	9	with	with	IN
18435	356	10	puff	puff	NN
18435	356	11	paste	paste	NN
18435	356	12	and	and	CC
18435	356	13	put	put	VBD
18435	356	14	in	in	IN
18435	356	15	the	the	DT
18435	356	16	mixture	mixture	NN
18435	356	17	,	,	,
18435	356	18	placing	place	VBG
18435	356	19	puff	puff	NN
18435	356	20	paste	paste	NN
18435	356	21	over	over	IN
18435	356	22	the	the	DT
18435	356	23	top	top	NN
18435	356	24	.	.	.
18435	357	1	Trim	trim	VB
18435	357	2	it	-PRON-	PRP
18435	357	3	around	around	IN
18435	357	4	the	the	DT
18435	357	5	edges	edge	NNS
18435	357	6	,	,	,
18435	357	7	moisten	moisten	NN
18435	357	8	and	and	CC
18435	357	9	press	press	NN
18435	357	10	together	together	RB
18435	357	11	,	,	,
18435	357	12	cut	cut	VBD
18435	357	13	a	a	DT
18435	357	14	small	small	JJ
18435	357	15	hole	hole	NN
18435	357	16	in	in	IN
18435	357	17	the	the	DT
18435	357	18	top	top	NN
18435	357	19	,	,	,
18435	357	20	and	and	CC
18435	357	21	bake	bake	VB
18435	357	22	in	in	RP
18435	357	23	a	a	DT
18435	357	24	moderate	moderate	JJ
18435	357	25	oven	oven	NN
18435	357	26	.	.	.
18435	358	1	When	when	WRB
18435	358	2	cooked	cook	VBN
18435	358	3	,	,	,
18435	358	4	pour	pour	VB
18435	358	5	a	a	DT
18435	358	6	small	small	JJ
18435	358	7	quantity	quantity	NN
18435	358	8	of	of	IN
18435	358	9	hot	hot	JJ
18435	358	10	cream	cream	NN
18435	358	11	through	through	IN
18435	358	12	the	the	DT
18435	358	13	hole	hole	NN
18435	358	14	in	in	IN
18435	358	15	the	the	DT
18435	358	16	top	top	NN
18435	358	17	of	of	IN
18435	358	18	the	the	DT
18435	358	19	pie	pie	NN
18435	358	20	,	,	,
18435	358	21	and	and	CC
18435	358	22	serve	serve	VB
18435	358	23	.	.	.
18435	359	1	~HAM	~HAM	NFP
18435	359	2	CROQUETTES~--Chop	CROQUETTES~--Chop	NNP
18435	359	3	very	very	RB
18435	359	4	fine	fine	JJ
18435	359	5	one	one	CD
18435	359	6	-	-	HYPH
18435	359	7	fourth	fourth	NN
18435	359	8	of	of	IN
18435	359	9	a	a	DT
18435	359	10	pound	pound	NN
18435	359	11	of	of	IN
18435	359	12	ham	ham	NN
18435	359	13	;	;	:
18435	359	14	mix	mix	VB
18435	359	15	with	with	IN
18435	359	16	it	-PRON-	PRP
18435	359	17	an	an	DT
18435	359	18	equal	equal	JJ
18435	359	19	quantity	quantity	NN
18435	359	20	of	of	IN
18435	359	21	boiled	boil	VBN
18435	359	22	and	and	CC
18435	359	23	mashed	mash	VBN
18435	359	24	potatoes	potato	NNS
18435	359	25	,	,	,
18435	359	26	two	two	CD
18435	359	27	hard	hard	JJ
18435	359	28	boiled	boil	VBN
18435	359	29	eggs	egg	NNS
18435	359	30	chopped	chop	VBN
18435	359	31	,	,	,
18435	359	32	one	one	CD
18435	359	33	tablespoonful	tablespoonful	JJ
18435	359	34	chopped	chop	VBN
18435	359	35	parsley	parsley	NN
18435	359	36	.	.	.
18435	360	1	Season	season	NN
18435	360	2	to	to	TO
18435	360	3	taste	taste	VB
18435	360	4	.	.	.
18435	361	1	Then	then	RB
18435	361	2	stir	stir	VB
18435	361	3	in	in	IN
18435	361	4	the	the	DT
18435	361	5	yolk	yolk	NN
18435	361	6	of	of	IN
18435	361	7	an	an	DT
18435	361	8	egg	egg	NN
18435	361	9	.	.	.
18435	362	1	Flour	flour	VB
18435	362	2	the	the	DT
18435	362	3	hands	hand	NNS
18435	362	4	and	and	CC
18435	362	5	shape	shape	VB
18435	362	6	the	the	DT
18435	362	7	mixture	mixture	NN
18435	362	8	into	into	IN
18435	362	9	small	small	JJ
18435	362	10	balls	ball	NNS
18435	362	11	.	.	.
18435	363	1	Fry	fry	NN
18435	363	2	in	in	IN
18435	363	3	deep	deep	JJ
18435	363	4	fat	fat	NN
18435	363	5	.	.	.
18435	364	1	Place	place	NN
18435	364	2	on	on	IN
18435	364	3	a	a	DT
18435	364	4	dish	dish	NN
18435	364	5	,	,	,
18435	364	6	garnish	garnish	VB
18435	364	7	with	with	IN
18435	364	8	parsley	parsley	NN
18435	364	9	and	and	CC
18435	364	10	serve	serve	VB
18435	364	11	.	.	.
18435	365	1	~HASH	~hash	FW
18435	365	2	WITH	with	IN
18435	365	3	DROPPED	dropped	NN
18435	365	4	EGGS~--Mince	eggs~--mince	ADD
18435	365	5	or	or	CC
18435	365	6	grind	grind	VB
18435	365	7	cold	cold	JJ
18435	365	8	cooked	cooked	JJ
18435	365	9	meat	meat	NN
18435	365	10	and	and	CC
18435	365	11	add	add	VB
18435	365	12	two	two	CD
18435	365	13	-	-	HYPH
18435	365	14	thirds	third	NNS
18435	365	15	as	as	RB
18435	365	16	much	much	JJ
18435	365	17	cold	cold	JJ
18435	365	18	chopped	chop	VBN
18435	365	19	vegetables	vegetable	NNS
18435	365	20	.	.	.
18435	366	1	The	the	DT
18435	366	2	best	good	JJS
18435	366	3	proportions	proportion	NNS
18435	366	4	of	of	IN
18435	366	5	vegetables	vegetable	NNS
18435	366	6	are	be	VBP
18435	366	7	half	half	RB
18435	366	8	potato	potato	NN
18435	366	9	and	and	CC
18435	366	10	one	one	CD
18435	366	11	-	-	HYPH
18435	366	12	quarter	quarter	NN
18435	366	13	each	each	DT
18435	366	14	of	of	IN
18435	366	15	beets	beet	NNS
18435	366	16	and	and	CC
18435	366	17	carrots	carrot	NNS
18435	366	18	.	.	.
18435	367	1	Put	put	VB
18435	367	2	a	a	DT
18435	367	3	little	little	JJ
18435	367	4	gravy	gravy	NN
18435	367	5	stock	stock	NN
18435	367	6	or	or	CC
18435	367	7	hot	hot	JJ
18435	367	8	water	water	NN
18435	367	9	with	with	IN
18435	367	10	butter	butter	NN
18435	367	11	melted	melt	VBN
18435	367	12	in	in	IN
18435	367	13	it	-PRON-	PRP
18435	367	14	,	,	,
18435	367	15	into	into	IN
18435	367	16	a	a	DT
18435	367	17	saucepan	saucepan	NN
18435	367	18	,	,	,
18435	367	19	turn	turn	VB
18435	367	20	in	in	RP
18435	367	21	the	the	DT
18435	367	22	meat	meat	NN
18435	367	23	and	and	CC
18435	367	24	vegetables	vegetable	NNS
18435	367	25	and	and	CC
18435	367	26	heat	heat	NN
18435	367	27	,	,	,
18435	367	28	stirring	stir	VBG
18435	367	29	all	all	PDT
18435	367	30	the	the	DT
18435	367	31	time	time	NN
18435	367	32	.	.	.
18435	368	1	Season	season	NN
18435	368	2	with	with	IN
18435	368	3	salt	salt	NN
18435	368	4	,	,	,
18435	368	5	pepper	pepper	NN
18435	368	6	,	,	,
18435	368	7	and	and	CC
18435	368	8	a	a	DT
18435	368	9	little	little	JJ
18435	368	10	onion	onion	NN
18435	368	11	juice	juice	NN
18435	368	12	if	if	IN
18435	368	13	liked	like	VBN
18435	368	14	.	.	.
18435	369	1	Turn	turn	VB
18435	369	2	into	into	IN
18435	369	3	a	a	DT
18435	369	4	buttered	butter	VBN
18435	369	5	baking	baking	NN
18435	369	6	dish	dish	NN
18435	369	7	,	,	,
18435	369	8	smooth	smooth	VB
18435	369	9	over	over	RB
18435	369	10	,	,	,
18435	369	11	and	and	CC
18435	369	12	set	set	VBN
18435	369	13	in	in	IN
18435	369	14	the	the	DT
18435	369	15	oven	oven	NN
18435	369	16	to	to	TO
18435	369	17	brown	brown	VB
18435	369	18	.	.	.
18435	370	1	Take	take	VB
18435	370	2	up	up	RP
18435	370	3	and	and	CC
18435	370	4	press	press	VB
18435	370	5	little	little	JJ
18435	370	6	depressions	depression	NNS
18435	370	7	in	in	IN
18435	370	8	the	the	DT
18435	370	9	top	top	NN
18435	370	10	,	,	,
18435	370	11	and	and	CC
18435	370	12	drop	drop	VB
18435	370	13	an	an	DT
18435	370	14	egg	egg	NN
18435	370	15	into	into	IN
18435	370	16	each	each	DT
18435	370	17	.	.	.
18435	371	1	Set	Set	VBN
18435	371	2	back	back	RB
18435	371	3	into	into	IN
18435	371	4	the	the	DT
18435	371	5	oven	oven	NN
18435	371	6	until	until	IN
18435	371	7	the	the	DT
18435	371	8	egg	egg	NN
18435	371	9	is	be	VBZ
18435	371	10	set	set	VBN
18435	371	11	,	,	,
18435	371	12	but	but	CC
18435	371	13	not	not	RB
18435	371	14	cooked	cook	VBN
18435	371	15	hard	hard	RB
18435	371	16	.	.	.
18435	372	1	Serve	serve	VB
18435	372	2	in	in	IN
18435	372	3	the	the	DT
18435	372	4	same	same	JJ
18435	372	5	dish	dish	NN
18435	372	6	.	.	.
18435	373	1	~LAMB	~LAMB	NFP
18435	373	2	CHOPS	CHOPS	NNP
18435	373	3	EN	EN	NNP
18435	373	4	CASSEROLE~--Trim	CASSEROLE~--Trim	NNP
18435	373	5	off	off	IN
18435	373	6	the	the	DT
18435	373	7	superfluous	superfluous	JJ
18435	373	8	fat	fat	NN
18435	373	9	from	from	IN
18435	373	10	the	the	DT
18435	373	11	chops	chop	NNS
18435	373	12	,	,	,
18435	373	13	and	and	CC
18435	373	14	place	place	VB
18435	373	15	them	-PRON-	PRP
18435	373	16	in	in	IN
18435	373	17	a	a	DT
18435	373	18	casserole	casserole	NN
18435	373	19	with	with	IN
18435	373	20	a	a	DT
18435	373	21	medium	medium	JJ
18435	373	22	sized	sized	JJ
18435	373	23	onion	onion	NN
18435	373	24	,	,	,
18435	373	25	sliced	sliced	JJ
18435	373	26	and	and	CC
18435	373	27	separated	separate	VBN
18435	373	28	into	into	IN
18435	373	29	rings	ring	NNS
18435	373	30	.	.	.
18435	374	1	Cover	cover	VB
18435	374	2	each	each	DT
18435	374	3	layer	layer	NN
18435	374	4	of	of	IN
18435	374	5	chops	chop	NNS
18435	374	6	with	with	IN
18435	374	7	the	the	DT
18435	374	8	onion	onion	NN
18435	374	9	rings	ring	NNS
18435	374	10	,	,	,
18435	374	11	then	then	RB
18435	374	12	add	add	VB
18435	374	13	a	a	DT
18435	374	14	pint	pint	NN
18435	374	15	of	of	IN
18435	374	16	boiling	boil	VBG
18435	374	17	water	water	NN
18435	374	18	.	.	.
18435	375	1	Cover	cover	VB
18435	375	2	and	and	CC
18435	375	3	cook	cook	NN
18435	375	4	for	for	IN
18435	375	5	one	one	CD
18435	375	6	hour	hour	NN
18435	375	7	and	and	CC
18435	375	8	one	one	CD
18435	375	9	-	-	HYPH
18435	375	10	half	half	NN
18435	375	11	in	in	IN
18435	375	12	a	a	DT
18435	375	13	moderate	moderate	JJ
18435	375	14	oven	oven	NN
18435	375	15	.	.	.
18435	376	1	Add	add	VB
18435	376	2	salt	salt	NN
18435	376	3	and	and	CC
18435	376	4	pepper	pepper	NN
18435	376	5	and	and	CC
18435	376	6	some	some	DT
18435	376	7	sliced	slice	VBN
18435	376	8	carrot	carrot	NN
18435	376	9	,	,	,
18435	376	10	and	and	CC
18435	376	11	cook	cook	VB
18435	376	12	until	until	IN
18435	376	13	the	the	DT
18435	376	14	carrot	carrot	NN
18435	376	15	is	be	VBZ
18435	376	16	tender	tender	JJ
18435	376	17	.	.	.
18435	377	1	Remove	remove	VB
18435	377	2	the	the	DT
18435	377	3	chops	chop	NNS
18435	377	4	to	to	IN
18435	377	5	a	a	DT
18435	377	6	hot	hot	JJ
18435	377	7	platter	platter	NN
18435	377	8	and	and	CC
18435	377	9	pour	pour	VB
18435	377	10	over	over	IN
18435	377	11	them	-PRON-	PRP
18435	377	12	the	the	DT
18435	377	13	gravy	gravy	NN
18435	377	14	which	which	WDT
18435	377	15	may	may	MD
18435	377	16	be	be	VB
18435	377	17	thickened	thicken	VBN
18435	377	18	,	,	,
18435	377	19	then	then	RB
18435	377	20	garnish	garnish	VB
18435	377	21	with	with	IN
18435	377	22	the	the	DT
18435	377	23	carrot	carrot	NN
18435	377	24	.	.	.
18435	378	1	~LAMB	~LAMB	NFP
18435	378	2	CURRY~--Cut	CURRY~--Cut	:
18435	378	3	the	the	DT
18435	378	4	meat	meat	NN
18435	378	5	into	into	IN
18435	378	6	small	small	JJ
18435	378	7	pieces	piece	NNS
18435	378	8	,	,	,
18435	378	9	(	(	-LRB-
18435	378	10	and	and	CC
18435	378	11	the	the	DT
18435	378	12	inferior	inferior	JJ
18435	378	13	portions	portion	NNS
18435	378	14	,	,	,
18435	378	15	such	such	JJ
18435	378	16	as	as	IN
18435	378	17	the	the	DT
18435	378	18	neck	neck	NN
18435	378	19	can	can	MD
18435	378	20	be	be	VB
18435	378	21	utilized	utilize	VBN
18435	378	22	in	in	IN
18435	378	23	a	a	DT
18435	378	24	curry	curry	NN
18435	378	25	)	)	-RRB-
18435	378	26	,	,	,
18435	378	27	roll	roll	VB
18435	378	28	in	in	IN
18435	378	29	flour	flour	NN
18435	378	30	and	and	CC
18435	378	31	fry	fry	NN
18435	378	32	in	in	IN
18435	378	33	hot	hot	JJ
18435	378	34	olive	olive	NN
18435	378	35	oil	oil	NN
18435	378	36	,	,	,
18435	378	37	pork	pork	NN
18435	378	38	fat	fat	NN
18435	378	39	,	,	,
18435	378	40	or	or	CC
18435	378	41	butter	butter	NN
18435	378	42	,	,	,
18435	378	43	until	until	IN
18435	378	44	a	a	DT
18435	378	45	rich	rich	JJ
18435	378	46	brown	brown	NN
18435	378	47	.	.	.
18435	379	1	Mince	mince	NN
18435	379	2	or	or	CC
18435	379	3	slice	slice	VB
18435	379	4	an	an	DT
18435	379	5	onion	onion	NN
18435	379	6	and	and	CC
18435	379	7	fry	fry	NN
18435	379	8	in	in	IN
18435	379	9	the	the	DT
18435	379	10	same	same	JJ
18435	379	11	way	way	NN
18435	379	12	.	.	.
18435	380	1	Then	then	RB
18435	380	2	put	put	VB
18435	380	3	into	into	IN
18435	380	4	a	a	DT
18435	380	5	saucepan	saucepan	NN
18435	380	6	,	,	,
18435	380	7	cover	cover	VB
18435	380	8	with	with	IN
18435	380	9	boiling	boiling	NN
18435	380	10	water	water	NN
18435	380	11	,	,	,
18435	380	12	and	and	CC
18435	380	13	simmer	simmer	VB
18435	380	14	until	until	IN
18435	380	15	the	the	DT
18435	380	16	bones	bone	NNS
18435	380	17	and	and	CC
18435	380	18	gristly	gristly	RB
18435	380	19	pieces	piece	NNS
18435	380	20	will	will	MD
18435	380	21	slip	slip	VB
18435	380	22	out	out	RP
18435	380	23	.	.	.
18435	381	1	When	when	WRB
18435	381	2	the	the	DT
18435	381	3	meat	meat	NN
18435	381	4	is	be	VBZ
18435	381	5	sufficiently	sufficiently	RB
18435	381	6	tender	tender	JJ
18435	381	7	add	add	VB
18435	381	8	a	a	DT
18435	381	9	cupful	cupful	JJ
18435	381	10	each	each	DT
18435	381	11	strained	strain	VBN
18435	381	12	tomato	tomato	NN
18435	381	13	and	and	CC
18435	381	14	rice	rice	NN
18435	381	15	,	,	,
18435	381	16	then	then	RB
18435	381	17	a	a	DT
18435	381	18	powder	powder	NN
18435	381	19	.	.	.
18435	382	1	Cook	cook	VB
18435	382	2	ten	ten	CD
18435	382	3	minutes	minute	NNS
18435	382	4	longer	long	RBR
18435	382	5	and	and	CC
18435	382	6	serve	serve	VBP
18435	382	7	.	.	.
18435	383	1	~MEAT	~MEAT	NNP
18435	383	2	PIE~--Chop	PIE~--Chop	NNP
18435	383	3	fine	fine	NNP
18435	383	4	,	,	,
18435	383	5	enough	enough	JJ
18435	383	6	of	of	IN
18435	383	7	cold	cold	JJ
18435	383	8	roast	roast	NN
18435	383	9	beef	beef	NN
18435	383	10	to	to	TO
18435	383	11	make	make	VB
18435	383	12	two	two	CD
18435	383	13	cupfuls	cupful	NNS
18435	383	14	,	,	,
18435	383	15	also	also	RB
18435	383	16	one	one	CD
18435	383	17	small	small	JJ
18435	383	18	onion	onion	NN
18435	383	19	,	,	,
18435	383	20	pare	pare	VBP
18435	383	21	as	as	IN
18435	383	22	many	many	JJ
18435	383	23	potatoes	potato	NNS
18435	383	24	as	as	IN
18435	383	25	desired	desire	VBN
18435	383	26	and	and	CC
18435	383	27	boil	boil	NN
18435	383	28	,	,	,
18435	383	29	mash	mash	NN
18435	383	30	and	and	CC
18435	383	31	cream	cream	NN
18435	383	32	as	as	IN
18435	383	33	for	for	IN
18435	383	34	mashed	mashed	JJ
18435	383	35	potatoes	potato	NNS
18435	383	36	.	.	.
18435	384	1	Drain	drain	VB
18435	384	2	a	a	DT
18435	384	3	cupful	cupful	NN
18435	384	4	of	of	IN
18435	384	5	tomato	tomato	NNP
18435	384	6	liquid	liquid	NN
18435	384	7	free	free	JJ
18435	384	8	from	from	IN
18435	384	9	seeds	seed	NNS
18435	384	10	,	,	,
18435	384	11	stir	stir	VB
18435	384	12	meat	meat	NN
18435	384	13	,	,	,
18435	384	14	onion	onion	NN
18435	384	15	and	and	CC
18435	384	16	tomato	tomato	NNP
18435	384	17	juice	juice	NN
18435	384	18	together	together	RB
18435	384	19	,	,	,
18435	384	20	put	put	VBN
18435	384	21	in	in	RP
18435	384	22	a	a	DT
18435	384	23	deep	deep	JJ
18435	384	24	dish	dish	NN
18435	384	25	,	,	,
18435	384	26	spread	spread	VB
18435	384	27	potatoes	potato	NNS
18435	384	28	over	over	IN
18435	384	29	the	the	DT
18435	384	30	top	top	NN
18435	384	31	and	and	CC
18435	384	32	bake	bake	VB
18435	384	33	in	in	RP
18435	384	34	a	a	DT
18435	384	35	hot	hot	JJ
18435	384	36	oven	oven	NN
18435	384	37	.	.	.
18435	385	1	~MINCED	~minced	XX
18435	385	2	MUTTON~--Mince	mutton~--mince	WRB
18435	385	3	the	the	DT
18435	385	4	meat	meat	NN
18435	385	5	from	from	IN
18435	385	6	a	a	DT
18435	385	7	cold	cold	JJ
18435	385	8	roast	roast	NN
18435	385	9	of	of	IN
18435	385	10	mutton	mutton	NN
18435	385	11	,	,	,
18435	385	12	put	put	VBD
18435	385	13	into	into	IN
18435	385	14	a	a	DT
18435	385	15	saucepan	saucepan	NN
18435	385	16	.	.	.
18435	386	1	Make	make	VB
18435	386	2	a	a	DT
18435	386	3	roux	roux	NN
18435	386	4	,	,	,
18435	386	5	moisten	moisten	VB
18435	386	6	with	with	IN
18435	386	7	a	a	DT
18435	386	8	little	little	JJ
18435	386	9	stock	stock	NN
18435	386	10	and	and	CC
18435	386	11	season	season	NN
18435	386	12	with	with	IN
18435	386	13	salt	salt	NN
18435	386	14	and	and	CC
18435	386	15	pepper	pepper	NN
18435	386	16	,	,	,
18435	386	17	adding	add	VBG
18435	386	18	butter	butter	NN
18435	386	19	and	and	CC
18435	386	20	some	some	DT
18435	386	21	gherkins	gherkin	NNS
18435	386	22	.	.	.
18435	387	1	Put	put	VB
18435	387	2	the	the	DT
18435	387	3	minced	mince	VBN
18435	387	4	meat	meat	NN
18435	387	5	into	into	IN
18435	387	6	the	the	DT
18435	387	7	sauce	sauce	NN
18435	387	8	and	and	CC
18435	387	9	let	let	VB
18435	387	10	it	-PRON-	PRP
18435	387	11	cook	cook	VB
18435	387	12	without	without	IN
18435	387	13	boiling	boil	VBG
18435	387	14	.	.	.
18435	388	1	Serve	serve	VB
18435	388	2	with	with	IN
18435	388	3	thin	thin	JJ
18435	388	4	slices	slice	NNS
18435	388	5	of	of	IN
18435	388	6	bread	bread	NN
18435	388	7	around	around	IN
18435	388	8	the	the	DT
18435	388	9	plate	plate	NN
18435	388	10	.	.	.
18435	389	1	~PIG	~pig	DT
18435	389	2	'S	be	VBZ
18435	389	3	EARS	ear	NNS
18435	389	4	,	,	,
18435	389	5	LYONNAISE~--Singe	LYONNAISE~--Singe	.
18435	389	6	off	off	IN
18435	389	7	all	all	PDT
18435	389	8	the	the	DT
18435	389	9	hair	hair	NN
18435	389	10	from	from	IN
18435	389	11	pig	pig	NNP
18435	389	12	's	's	POS
18435	389	13	ears	ear	NNS
18435	389	14	,	,	,
18435	389	15	scrape	scrape	NN
18435	389	16	and	and	CC
18435	389	17	wash	wash	VB
18435	389	18	well	well	RB
18435	389	19	and	and	CC
18435	389	20	cut	cut	VBD
18435	389	21	lengthwise	lengthwise	RB
18435	389	22	into	into	IN
18435	389	23	strips	strip	NNS
18435	389	24	.	.	.
18435	390	1	Place	place	VB
18435	390	2	them	-PRON-	PRP
18435	390	3	in	in	IN
18435	390	4	a	a	DT
18435	390	5	saucepan	saucepan	NN
18435	390	6	with	with	IN
18435	390	7	a	a	DT
18435	390	8	little	little	JJ
18435	390	9	stock	stock	NN
18435	390	10	,	,	,
18435	390	11	add	add	VB
18435	390	12	a	a	DT
18435	390	13	small	small	JJ
18435	390	14	quantity	quantity	NN
18435	390	15	of	of	IN
18435	390	16	flour	flour	NN
18435	390	17	,	,	,
18435	390	18	a	a	DT
18435	390	19	few	few	JJ
18435	390	20	slices	slice	NNS
18435	390	21	of	of	IN
18435	390	22	onion	onion	NN
18435	390	23	fried	fry	VBN
18435	390	24	,	,	,
18435	390	25	salt	salt	NN
18435	390	26	and	and	CC
18435	390	27	pepper	pepper	NN
18435	390	28	to	to	IN
18435	390	29	taste	taste	NN
18435	390	30	.	.	.
18435	391	1	Place	place	VB
18435	391	2	the	the	DT
18435	391	3	pan	pan	NN
18435	391	4	over	over	IN
18435	391	5	a	a	DT
18435	391	6	slow	slow	JJ
18435	391	7	fire	fire	NN
18435	391	8	and	and	CC
18435	391	9	simmer	simmer	NN
18435	391	10	until	until	IN
18435	391	11	the	the	DT
18435	391	12	ears	ear	NNS
18435	391	13	are	be	VBP
18435	391	14	thoroughly	thoroughly	RB
18435	391	15	cooked	cook	VBN
18435	391	16	.	.	.
18435	392	1	Arrange	arrange	VB
18435	392	2	on	on	IN
18435	392	3	a	a	DT
18435	392	4	dish	dish	NN
18435	392	5	,	,	,
18435	392	6	add	add	VB
18435	392	7	a	a	DT
18435	392	8	little	little	JJ
18435	392	9	lemon	lemon	NN
18435	392	10	juice	juice	NN
18435	392	11	to	to	IN
18435	392	12	the	the	DT
18435	392	13	liquor	liquor	NN
18435	392	14	and	and	CC
18435	392	15	pour	pour	VB
18435	392	16	over	over	IN
18435	392	17	the	the	DT
18435	392	18	ears	ear	NNS
18435	392	19	.	.	.
18435	393	1	Serve	serve	VB
18435	393	2	with	with	IN
18435	393	3	a	a	DT
18435	393	4	garnish	garnish	NN
18435	393	5	of	of	IN
18435	393	6	fried	fried	JJ
18435	393	7	bread	bread	NN
18435	393	8	.	.	.
18435	394	1	~PORK	~PORK	NFP
18435	394	2	CUTLETS	CUTLETS	NNP
18435	394	3	AND	and	CC
18435	394	4	ANCHOVY	ANCHOVY	NNP
18435	394	5	SAUCE~--Broil	SAUCE~--Broil	NNS
18435	394	6	on	on	IN
18435	394	7	a	a	DT
18435	394	8	well	well	RB
18435	394	9	greased	greased	JJ
18435	394	10	gridiron	gridiron	NN
18435	394	11	,	,	,
18435	394	12	over	over	IN
18435	394	13	the	the	DT
18435	394	14	fire	fire	NN
18435	394	15	,	,	,
18435	394	16	nicely	nicely	RB
18435	394	17	cut	cut	VBN
18435	394	18	and	and	CC
18435	394	19	trimmed	trim	VBN
18435	394	20	cutlets	cutlet	NNS
18435	394	21	of	of	IN
18435	394	22	pork	pork	NN
18435	394	23	.	.	.
18435	395	1	Place	place	NN
18435	395	2	frills	frill	NNS
18435	395	3	on	on	IN
18435	395	4	the	the	DT
18435	395	5	bones	bone	NNS
18435	395	6	of	of	IN
18435	395	7	the	the	DT
18435	395	8	cutlets	cutlet	NNS
18435	395	9	.	.	.
18435	396	1	Serve	serve	VB
18435	396	2	very	very	RB
18435	396	3	hot	hot	JJ
18435	396	4	with	with	IN
18435	396	5	Anchovy	Anchovy	NNP
18435	396	6	Sauce	Sauce	NNP
18435	396	7	.	.	.
18435	397	1	~RAGOUT	~RAGOUT	NFP
18435	397	2	OF	of	IN
18435	397	3	COOKED	COOKED	NNP
18435	397	4	MEAT~--Cut	meat~--cut	RB
18435	397	5	one	one	CD
18435	397	6	pint	pint	NN
18435	397	7	of	of	IN
18435	397	8	cold	cold	JJ
18435	397	9	meat	meat	NN
18435	397	10	into	into	IN
18435	397	11	half	half	JJ
18435	397	12	-	-	HYPH
18435	397	13	inch	inch	NN
18435	397	14	dice	dice	NN
18435	397	15	,	,	,
18435	397	16	removing	remove	VBG
18435	397	17	the	the	DT
18435	397	18	fat	fat	NN
18435	397	19	,	,	,
18435	397	20	bone	bone	NN
18435	397	21	and	and	CC
18435	397	22	gristle	gristle	NN
18435	397	23	.	.	.
18435	398	1	Put	put	VB
18435	398	2	the	the	DT
18435	398	3	meat	meat	NN
18435	398	4	into	into	IN
18435	398	5	a	a	DT
18435	398	6	stew	stew	JJ
18435	398	7	pan	pan	NN
18435	398	8	,	,	,
18435	398	9	cover	cover	VBP
18435	398	10	with	with	IN
18435	398	11	boiling	boil	VBG
18435	398	12	water	water	NN
18435	398	13	and	and	CC
18435	398	14	simmer	simmer	NN
18435	398	15	slowly	slowly	RB
18435	398	16	two	two	CD
18435	398	17	or	or	CC
18435	398	18	three	three	CD
18435	398	19	hours	hour	NNS
18435	398	20	or	or	CC
18435	398	21	until	until	IN
18435	398	22	very	very	RB
18435	398	23	tender	tender	NN
18435	398	24	.	.	.
18435	399	1	Then	then	RB
18435	399	2	add	add	VB
18435	399	3	half	half	PDT
18435	399	4	a	a	DT
18435	399	5	can	can	NN
18435	399	6	of	of	IN
18435	399	7	mushrooms	mushroom	NNS
18435	399	8	cut	cut	VBN
18435	399	9	fine	fine	JJ
18435	399	10	,	,	,
18435	399	11	two	two	CD
18435	399	12	tablespoons	tablespoon	NNS
18435	399	13	of	of	IN
18435	399	14	lemon	lemon	NN
18435	399	15	juice	juice	NN
18435	399	16	and	and	CC
18435	399	17	salt	salt	NN
18435	399	18	and	and	CC
18435	399	19	pepper	pepper	NN
18435	399	20	to	to	IN
18435	399	21	taste	taste	NN
18435	399	22	.	.	.
18435	400	1	Wet	wet	VB
18435	400	2	one	one	CD
18435	400	3	tablespoonful	tablespoonful	NN
18435	400	4	of	of	IN
18435	400	5	cornstarch	cornstarch	NN
18435	400	6	to	to	IN
18435	400	7	a	a	DT
18435	400	8	smooth	smooth	JJ
18435	400	9	paste	paste	NN
18435	400	10	with	with	IN
18435	400	11	a	a	DT
18435	400	12	little	little	JJ
18435	400	13	cold	cold	JJ
18435	400	14	water	water	NN
18435	400	15	and	and	CC
18435	400	16	stir	stir	VB
18435	400	17	into	into	IN
18435	400	18	the	the	DT
18435	400	19	boiling	boil	VBG
18435	400	20	liquor	liquor	NN
18435	400	21	,	,	,
18435	400	22	add	add	VB
18435	400	23	a	a	DT
18435	400	24	teaspoon	teaspoon	NN
18435	400	25	of	of	IN
18435	400	26	caramel	caramel	NN
18435	400	27	if	if	IN
18435	400	28	not	not	RB
18435	400	29	brown	brown	JJ
18435	400	30	enough	enough	RB
18435	400	31	.	.	.
18435	401	1	Cook	cook	VB
18435	401	2	ten	ten	CD
18435	401	3	minutes	minute	NNS
18435	401	4	and	and	CC
18435	401	5	serve	serve	VB
18435	401	6	plain	plain	JJ
18435	401	7	or	or	CC
18435	401	8	in	in	IN
18435	401	9	a	a	DT
18435	401	10	border	border	NN
18435	401	11	of	of	IN
18435	401	12	mashed	mash	VBN
18435	401	13	potatoes	potato	NNS
18435	401	14	.	.	.
18435	402	1	The	the	DT
18435	402	2	seasoning	seasoning	NN
18435	402	3	may	may	MD
18435	402	4	be	be	VB
18435	402	5	varied	vary	VBN
18435	402	6	by	by	IN
18435	402	7	using	use	VBG
18435	402	8	one	one	CD
18435	402	9	teaspoon	teaspoon	NN
18435	402	10	of	of	IN
18435	402	11	curry	curry	NN
18435	402	12	powder	powder	NN
18435	402	13	,	,	,
18435	402	14	a	a	DT
18435	402	15	few	few	JJ
18435	402	16	grains	grain	NNS
18435	402	17	of	of	IN
18435	402	18	cayenne	cayenne	NN
18435	402	19	or	or	CC
18435	402	20	half	half	PDT
18435	402	21	a	a	DT
18435	402	22	tumbler	tumbler	NN
18435	402	23	of	of	IN
18435	402	24	currant	currant	NN
18435	402	25	jelly	jelly	NN
18435	402	26	and	and	CC
18435	402	27	salt	salt	NN
18435	402	28	to	to	IN
18435	402	29	taste	taste	NN
18435	402	30	.	.	.
18435	403	1	~RICE	~rice	FW
18435	403	2	AND	and	CC
18435	403	3	BEEF	beef	NN
18435	403	4	CROQUETTES~--To	CROQUETTES~--To	NNS
18435	403	5	use	use	VBP
18435	403	6	up	up	RP
18435	403	7	cold	cold	JJ
18435	403	8	meat	meat	NN
18435	403	9	economically	economically	RB
18435	403	10	combine	combine	VB
18435	403	11	two	two	CD
18435	403	12	cups	cup	NNS
18435	403	13	of	of	IN
18435	403	14	chopped	chop	VBN
18435	403	15	beef	beef	NN
18435	403	16	or	or	CC
18435	403	17	mutton	mutton	NN
18435	403	18	with	with	IN
18435	403	19	two	two	CD
18435	403	20	cups	cup	NNS
18435	403	21	of	of	IN
18435	403	22	freshly	freshly	RB
18435	403	23	boiled	boil	VBN
18435	403	24	rice	rice	NN
18435	403	25	.	.	.
18435	404	1	Season	season	NN
18435	404	2	well	well	RB
18435	404	3	with	with	IN
18435	404	4	salt	salt	NN
18435	404	5	,	,	,
18435	404	6	pepper	pepper	NN
18435	404	7	,	,	,
18435	404	8	onion	onion	NN
18435	404	9	juice	juice	NN
18435	404	10	,	,	,
18435	404	11	a	a	DT
18435	404	12	large	large	JJ
18435	404	13	teaspoon	teaspoon	NN
18435	404	14	of	of	IN
18435	404	15	minced	mince	VBN
18435	404	16	parsley	parsley	NNP
18435	404	17	,	,	,
18435	404	18	and	and	CC
18435	404	19	a	a	DT
18435	404	20	teaspoon	teaspoon	NN
18435	404	21	of	of	IN
18435	404	22	lemon	lemon	NN
18435	404	23	juice	juice	NN
18435	404	24	.	.	.
18435	405	1	Pack	pack	VB
18435	405	2	on	on	IN
18435	405	3	a	a	DT
18435	405	4	large	large	JJ
18435	405	5	plate	plate	NN
18435	405	6	and	and	CC
18435	405	7	set	set	VBD
18435	405	8	away	away	RB
18435	405	9	to	to	IN
18435	405	10	cool	cool	JJ
18435	405	11	.	.	.
18435	406	1	After	after	IN
18435	406	2	the	the	DT
18435	406	3	mixture	mixture	NN
18435	406	4	is	be	VBZ
18435	406	5	cold	cold	JJ
18435	406	6	,	,	,
18435	406	7	shape	shape	VB
18435	406	8	into	into	IN
18435	406	9	croquettes	croquette	NNS
18435	406	10	,	,	,
18435	406	11	dip	dip	NN
18435	406	12	into	into	IN
18435	406	13	beaten	beat	VBN
18435	406	14	egg	egg	NN
18435	406	15	,	,	,
18435	406	16	roll	roll	NN
18435	406	17	in	in	IN
18435	406	18	fine	fine	JJ
18435	406	19	crumbs	crumb	NNS
18435	406	20	and	and	CC
18435	406	21	fry	fry	VB
18435	406	22	in	in	IN
18435	406	23	smoking	smoke	VBG
18435	406	24	hot	hot	JJ
18435	406	25	fat	fat	NN
18435	406	26	.	.	.
18435	407	1	~ROLLED	~ROLLED	NFP
18435	407	2	RIB	RIB	NNP
18435	407	3	ROAST~--Have	ROAST~--Have	NNP
18435	407	4	the	the	DT
18435	407	5	backbone	backbone	NN
18435	407	6	and	and	CC
18435	407	7	ribs	rib	NNS
18435	407	8	removed	remove	VBD
18435	407	9	and	and	CC
18435	407	10	utilize	utilize	VB
18435	407	11	them	-PRON-	PRP
18435	407	12	for	for	IN
18435	407	13	making	make	VBG
18435	407	14	a	a	DT
18435	407	15	stew	stew	NN
18435	407	16	for	for	IN
18435	407	17	lunch	lunch	NN
18435	407	18	.	.	.
18435	408	1	Tie	tie	VB
18435	408	2	the	the	DT
18435	408	3	meat	meat	NN
18435	408	4	into	into	IN
18435	408	5	a	a	DT
18435	408	6	round	round	JJ
18435	408	7	shape	shape	NN
18435	408	8	and	and	CC
18435	408	9	sprinkle	sprinkle	VB
18435	408	10	it	-PRON-	PRP
18435	408	11	with	with	IN
18435	408	12	salt	salt	NN
18435	408	13	and	and	CC
18435	408	14	pepper	pepper	NN
18435	408	15	,	,	,
18435	408	16	then	then	RB
18435	408	17	dredge	dredge	NN
18435	408	18	with	with	IN
18435	408	19	flour	flour	NN
18435	408	20	and	and	CC
18435	408	21	place	place	NN
18435	408	22	in	in	IN
18435	408	23	a	a	DT
18435	408	24	dripping	dripping	JJ
18435	408	25	pan	pan	NN
18435	408	26	.	.	.
18435	409	1	Have	have	VBP
18435	409	2	the	the	DT
18435	409	3	oven	oven	JJ
18435	409	4	hot	hot	JJ
18435	409	5	when	when	WRB
18435	409	6	the	the	DT
18435	409	7	meat	meat	NN
18435	409	8	is	be	VBZ
18435	409	9	first	first	RB
18435	409	10	put	put	VBN
18435	409	11	into	into	IN
18435	409	12	it	-PRON-	PRP
18435	409	13	,	,	,
18435	409	14	in	in	IN
18435	409	15	order	order	NN
18435	409	16	that	that	IN
18435	409	17	it	-PRON-	PRP
18435	409	18	may	may	MD
18435	409	19	be	be	VB
18435	409	20	seared	sear	VBN
18435	409	21	over	over	RP
18435	409	22	quickly	quickly	RB
18435	409	23	to	to	TO
18435	409	24	prevent	prevent	VB
18435	409	25	the	the	DT
18435	409	26	juices	juice	NNS
18435	409	27	from	from	IN
18435	409	28	escaping	escape	VBG
18435	409	29	.	.	.
18435	410	1	Then	then	RB
18435	410	2	reduce	reduce	VB
18435	410	3	the	the	DT
18435	410	4	heat	heat	NN
18435	410	5	and	and	CC
18435	410	6	baste	baste	NNP
18435	410	7	with	with	IN
18435	410	8	the	the	DT
18435	410	9	fat	fat	NN
18435	410	10	in	in	IN
18435	410	11	the	the	DT
18435	410	12	pan	pan	NN
18435	410	13	.	.	.
18435	411	1	When	when	WRB
18435	411	2	done	do	VBN
18435	411	3	place	place	NN
18435	411	4	on	on	IN
18435	411	5	a	a	DT
18435	411	6	hot	hot	JJ
18435	411	7	platter	platter	NN
18435	411	8	and	and	CC
18435	411	9	surround	surround	NN
18435	411	10	with	with	IN
18435	411	11	riced	rice	VBN
18435	411	12	potato	potato	NN
18435	411	13	.	.	.
18435	412	1	~SHEEP	~SHEEP	NNP
18435	412	2	'S	's	POS
18435	412	3	BRAINS	BRAINS	NNP
18435	412	4	,	,	,
18435	412	5	WITH	with	IN
18435	412	6	SMALL	SMALL	NNP
18435	412	7	ONIONS~--Take	ONIONS~--Take	NNP
18435	412	8	sheep	sheep	NN
18435	412	9	's	's	POS
18435	412	10	brains	brain	NNS
18435	412	11	.	.	.
18435	413	1	Soak	soak	VB
18435	413	2	in	in	IN
18435	413	3	lukewarm	lukewarm	JJ
18435	413	4	water	water	NN
18435	413	5	and	and	CC
18435	413	6	blanch	blanch	NN
18435	413	7	.	.	.
18435	414	1	Stew	stew	NN
18435	414	2	with	with	IN
18435	414	3	thin	thin	JJ
18435	414	4	slices	slice	NNS
18435	414	5	of	of	IN
18435	414	6	bacon	bacon	NN
18435	414	7	,	,	,
18435	414	8	a	a	DT
18435	414	9	little	little	JJ
18435	414	10	white	white	JJ
18435	414	11	wine	wine	NN
18435	414	12	,	,	,
18435	414	13	parsley	parsley	NN
18435	414	14	,	,	,
18435	414	15	shallots	shallot	NNS
18435	414	16	,	,	,
18435	414	17	cloves	clove	NNS
18435	414	18	,	,	,
18435	414	19	small	small	JJ
18435	414	20	onions	onion	NNS
18435	414	21	,	,	,
18435	414	22	salt	salt	NN
18435	414	23	and	and	CC
18435	414	24	pepper	pepper	NN
18435	414	25	.	.	.
18435	415	1	When	when	WRB
18435	415	2	done	do	VBN
18435	415	3	arrange	arrange	NN
18435	415	4	the	the	DT
18435	415	5	brains	brain	NNS
18435	415	6	on	on	IN
18435	415	7	a	a	DT
18435	415	8	dish	dish	NN
18435	415	9	,	,	,
18435	415	10	with	with	IN
18435	415	11	the	the	DT
18435	415	12	onion	onion	NN
18435	415	13	's	's	POS
18435	415	14	around	around	RB
18435	415	15	;	;	:
18435	415	16	reduce	reduce	VB
18435	415	17	the	the	DT
18435	415	18	sauce	sauce	NN
18435	415	19	and	and	CC
18435	415	20	serve	serve	VB
18435	415	21	.	.	.
18435	416	1	Calves	calf	NNS
18435	416	2	'	'	POS
18435	416	3	brains	brain	NNS
18435	416	4	may	may	MD
18435	416	5	be	be	VB
18435	416	6	dressed	dress	VBN
18435	416	7	in	in	IN
18435	416	8	the	the	DT
18435	416	9	same	same	JJ
18435	416	10	way	way	NN
18435	416	11	.	.	.
18435	417	1	~SHEEP	~SHEEP	NNP
18435	417	2	'S	'S	NNP
18435	417	3	TONGUES~--Sheep	TONGUES~--Sheep	NNP
18435	417	4	's	's	POS
18435	417	5	tongues	tongue	NNS
18435	417	6	are	be	VBP
18435	417	7	usually	usually	RB
18435	417	8	boiled	boil	VBN
18435	417	9	in	in	IN
18435	417	10	water	water	NN
18435	417	11	and	and	CC
18435	417	12	then	then	RB
18435	417	13	broiled	broil	VBN
18435	417	14	.	.	.
18435	418	1	To	to	TO
18435	418	2	dress	dress	VB
18435	418	3	them	-PRON-	PRP
18435	418	4	,	,	,
18435	418	5	first	first	RB
18435	418	6	skin	skin	NN
18435	418	7	and	and	CC
18435	418	8	split	split	VBD
18435	418	9	down	down	RP
18435	418	10	the	the	DT
18435	418	11	center	center	NN
18435	418	12	.	.	.
18435	419	1	Dip	dip	VB
18435	419	2	them	-PRON-	PRP
18435	419	3	in	in	IN
18435	419	4	butter	butter	NN
18435	419	5	or	or	CC
18435	419	6	sweet	sweet	JJ
18435	419	7	oil	oil	NN
18435	419	8	,	,	,
18435	419	9	mixed	mix	VBN
18435	419	10	with	with	IN
18435	419	11	parsley	parsley	NN
18435	419	12	,	,	,
18435	419	13	green	green	JJ
18435	419	14	onions	onion	NNS
18435	419	15	,	,	,
18435	419	16	mushrooms	mushroom	NNS
18435	419	17	,	,	,
18435	419	18	clove	clove	NN
18435	419	19	of	of	IN
18435	419	20	garlic	garlic	NN
18435	419	21	,	,	,
18435	419	22	all	all	DT
18435	419	23	shredded	shred	VBN
18435	419	24	fine	fine	JJ
18435	419	25	,	,	,
18435	419	26	salt	salt	NN
18435	419	27	and	and	CC
18435	419	28	pepper	pepper	NN
18435	419	29	.	.	.
18435	420	1	Then	then	RB
18435	420	2	cover	cover	VB
18435	420	3	with	with	IN
18435	420	4	bread	bread	NN
18435	420	5	crumbs	crumb	NNS
18435	420	6	and	and	CC
18435	420	7	broil	broil	NNP
18435	420	8	.	.	.
18435	421	1	Serve	serve	VB
18435	421	2	with	with	IN
18435	421	3	an	an	DT
18435	421	4	acid	acid	JJ
18435	421	5	sauce	sauce	NN
18435	421	6	.	.	.
18435	422	1	~SHOULDER	~SHOULDER	NFP
18435	422	2	OF	of	IN
18435	422	3	VEAL	VEAL	NNP
18435	422	4	BRAISED~--Buy	BRAISED~--Buy	VBZ
18435	422	5	a	a	DT
18435	422	6	shoulder	shoulder	NN
18435	422	7	of	of	IN
18435	422	8	veal	veal	NN
18435	422	9	and	and	CC
18435	422	10	ask	ask	VB
18435	422	11	the	the	DT
18435	422	12	butcher	butcher	NN
18435	422	13	to	to	TO
18435	422	14	bone	bone	VB
18435	422	15	it	-PRON-	PRP
18435	422	16	and	and	CC
18435	422	17	send	send	VB
18435	422	18	the	the	DT
18435	422	19	bones	bone	NNS
18435	422	20	with	with	IN
18435	422	21	the	the	DT
18435	422	22	meat	meat	NN
18435	422	23	.	.	.
18435	423	1	Cover	cover	VB
18435	423	2	the	the	DT
18435	423	3	bones	bone	NNS
18435	423	4	with	with	IN
18435	423	5	cold	cold	JJ
18435	423	6	water	water	NN
18435	423	7	and	and	CC
18435	423	8	when	when	WRB
18435	423	9	it	-PRON-	PRP
18435	423	10	comes	come	VBZ
18435	423	11	to	to	IN
18435	423	12	a	a	DT
18435	423	13	boil	boil	NN
18435	423	14	skim	skim	NN
18435	423	15	,	,	,
18435	423	16	then	then	RB
18435	423	17	add	add	VB
18435	423	18	a	a	DT
18435	423	19	little	little	JJ
18435	423	20	onion	onion	NN
18435	423	21	and	and	CC
18435	423	22	carrot	carrot	NN
18435	423	23	and	and	CC
18435	423	24	a	a	DT
18435	423	25	few	few	JJ
18435	423	26	seasoning	seasoning	NN
18435	423	27	herbs	herb	NNS
18435	423	28	and	and	CC
18435	423	29	any	any	DT
18435	423	30	spices	spice	NNS
18435	423	31	desired	desire	VBD
18435	423	32	.	.	.
18435	424	1	Simmer	simmer	NN
18435	424	2	gently	gently	RB
18435	424	3	for	for	IN
18435	424	4	an	an	DT
18435	424	5	hour	hour	NN
18435	424	6	or	or	CC
18435	424	7	so	so	RB
18435	424	8	until	until	IN
18435	424	9	you	-PRON-	PRP
18435	424	10	have	have	VBP
18435	424	11	a	a	DT
18435	424	12	pint	pint	NN
18435	424	13	of	of	IN
18435	424	14	stock	stock	NN
18435	424	15	.	.	.
18435	425	1	To	to	TO
18435	425	2	make	make	VB
18435	425	3	the	the	DT
18435	425	4	stuffing	stuffing	NN
18435	425	5	take	take	VB
18435	425	6	a	a	DT
18435	425	7	stale	stale	JJ
18435	425	8	loaf	loaf	NN
18435	425	9	,	,	,
18435	425	10	cut	cut	VBD
18435	425	11	off	off	RP
18435	425	12	the	the	DT
18435	425	13	crust	crust	NN
18435	425	14	and	and	CC
18435	425	15	soak	soak	VB
18435	425	16	in	in	IN
18435	425	17	a	a	DT
18435	425	18	little	little	JJ
18435	425	19	cold	cold	JJ
18435	425	20	water	water	NN
18435	425	21	until	until	IN
18435	425	22	soft	soft	JJ
18435	425	23	.	.	.
18435	426	1	Rub	rub	VB
18435	426	2	the	the	DT
18435	426	3	crumbs	crumb	NNS
18435	426	4	of	of	IN
18435	426	5	the	the	DT
18435	426	6	loaf	loaf	NNS
18435	426	7	as	as	RB
18435	426	8	fine	fine	RB
18435	426	9	as	as	IN
18435	426	10	possible	possible	JJ
18435	426	11	in	in	IN
18435	426	12	the	the	DT
18435	426	13	hands	hand	NNS
18435	426	14	,	,	,
18435	426	15	then	then	RB
18435	426	16	add	add	VB
18435	426	17	to	to	IN
18435	426	18	the	the	DT
18435	426	19	soaked	soak	VBN
18435	426	20	and	and	CC
18435	426	21	softened	soften	VBN
18435	426	22	crust	crust	NN
18435	426	23	.	.	.
18435	427	1	Chop	chop	VB
18435	427	2	a	a	DT
18435	427	3	half	half	JJ
18435	427	4	cup	cup	NN
18435	427	5	of	of	IN
18435	427	6	suet	suet	NN
18435	427	7	fine	fine	JJ
18435	427	8	,	,	,
18435	427	9	put	put	VBN
18435	427	10	into	into	IN
18435	427	11	a	a	DT
18435	427	12	frying	fry	VBG
18435	427	13	pan	pan	NN
18435	427	14	a	a	DT
18435	427	15	tablespoon	tablespoon	NN
18435	427	16	of	of	IN
18435	427	17	the	the	DT
18435	427	18	suet	suet	NN
18435	427	19	,	,	,
18435	427	20	and	and	CC
18435	427	21	when	when	WRB
18435	427	22	hot	hot	JJ
18435	427	23	add	add	VBP
18435	427	24	an	an	DT
18435	427	25	onion	onion	NN
18435	427	26	chopped	chop	VBN
18435	427	27	fine	fine	RB
18435	427	28	.	.	.
18435	428	1	Cook	cook	VB
18435	428	2	until	until	IN
18435	428	3	brown	brown	NNP
18435	428	4	then	then	RB
18435	428	5	add	add	VBP
18435	428	6	to	to	IN
18435	428	7	the	the	DT
18435	428	8	bread	bread	NN
18435	428	9	with	with	IN
18435	428	10	regular	regular	JJ
18435	428	11	poultry	poultry	NN
18435	428	12	seasoning	seasoning	NN
18435	428	13	or	or	CC
18435	428	14	else	else	JJ
18435	428	15	salt	salt	NN
18435	428	16	,	,	,
18435	428	17	pepper	pepper	NN
18435	428	18	,	,	,
18435	428	19	and	and	CC
18435	428	20	a	a	DT
18435	428	21	bit	bit	NN
18435	428	22	of	of	IN
18435	428	23	thyme	thyme	NNS
18435	428	24	.	.	.
18435	429	1	Mix	mix	VB
18435	429	2	well	well	RB
18435	429	3	and	and	CC
18435	429	4	stuff	stuff	VB
18435	429	5	the	the	DT
18435	429	6	cavity	cavity	NN
18435	429	7	in	in	IN
18435	429	8	the	the	DT
18435	429	9	shoulder	shoulder	NN
18435	429	10	,	,	,
18435	429	11	then	then	RB
18435	429	12	pull	pull	VB
18435	429	13	the	the	DT
18435	429	14	flaps	flap	NNS
18435	429	15	of	of	IN
18435	429	16	the	the	DT
18435	429	17	meat	meat	NN
18435	429	18	over	over	RB
18435	429	19	and	and	CC
18435	429	20	sew	sew	VB
18435	429	21	up	up	RP
18435	429	22	.	.	.
18435	430	1	Put	put	VB
18435	430	2	the	the	DT
18435	430	3	rest	rest	NN
18435	430	4	of	of	IN
18435	430	5	the	the	DT
18435	430	6	suet	suet	NN
18435	430	7	in	in	IN
18435	430	8	the	the	DT
18435	430	9	frying	fry	VBG
18435	430	10	pan	pan	NN
18435	430	11	and	and	CC
18435	430	12	having	have	VBG
18435	430	13	dusted	dust	VBN
18435	430	14	the	the	DT
18435	430	15	meat	meat	NN
18435	430	16	with	with	IN
18435	430	17	flour	flour	NN
18435	430	18	,	,	,
18435	430	19	salt	salt	NN
18435	430	20	and	and	CC
18435	430	21	pepper	pepper	NN
18435	430	22	and	and	CC
18435	430	23	a	a	DT
18435	430	24	sprinkling	sprinkling	NN
18435	430	25	of	of	IN
18435	430	26	sugar	sugar	NN
18435	430	27	,	,	,
18435	430	28	brown	brown	JJ
18435	430	29	on	on	IN
18435	430	30	all	all	DT
18435	430	31	sides	side	NNS
18435	430	32	in	in	IN
18435	430	33	the	the	DT
18435	430	34	fat	fat	NN
18435	430	35	into	into	IN
18435	430	36	the	the	DT
18435	430	37	bottom	bottom	NN
18435	430	38	of	of	IN
18435	430	39	the	the	DT
18435	430	40	braising	braise	VBG
18435	430	41	pan	pan	NN
18435	430	42	,	,	,
18435	430	43	which	which	WDT
18435	430	44	may	may	MD
18435	430	45	be	be	VB
18435	430	46	any	any	DT
18435	430	47	shallow	shallow	JJ
18435	430	48	iron	iron	NN
18435	430	49	pot	pot	NN
18435	430	50	or	or	CC
18435	430	51	granite	granite	NN
18435	430	52	kettle	kettle	NN
18435	430	53	with	with	IN
18435	430	54	a	a	DT
18435	430	55	tight	tight	JJ
18435	430	56	cover	cover	NN
18435	430	57	,	,	,
18435	430	58	put	put	VB
18435	430	59	a	a	DT
18435	430	60	layer	layer	NN
18435	430	61	of	of	IN
18435	430	62	thin	thin	JJ
18435	430	63	sliced	sliced	JJ
18435	430	64	onions	onion	NNS
18435	430	65	and	and	CC
18435	430	66	carrots	carrot	NNS
18435	430	67	,	,	,
18435	430	68	a	a	DT
18435	430	69	bit	bit	NN
18435	430	70	of	of	IN
18435	430	71	bay	bay	NN
18435	430	72	leaf	leaf	NN
18435	430	73	and	and	CC
18435	430	74	sprigs	sprig	NNS
18435	430	75	of	of	IN
18435	430	76	parsley	parsley	NN
18435	430	77	,	,	,
18435	430	78	and	and	CC
18435	430	79	on	on	IN
18435	430	80	this	this	DT
18435	430	81	lay	lie	VBD
18435	430	82	the	the	DT
18435	430	83	meat	meat	NN
18435	430	84	.	.	.
18435	431	1	Add	add	VB
18435	431	2	two	two	CD
18435	431	3	or	or	CC
18435	431	4	three	three	CD
18435	431	5	cloves	clove	NNS
18435	431	6	,	,	,
18435	431	7	pour	pour	VBP
18435	431	8	hot	hot	JJ
18435	431	9	stock	stock	NN
18435	431	10	around	around	IN
18435	431	11	it	-PRON-	PRP
18435	431	12	,	,	,
18435	431	13	cover	cover	VB
18435	431	14	closely	closely	RB
18435	431	15	and	and	CC
18435	431	16	braise	braise	VB
18435	431	17	in	in	IN
18435	431	18	a	a	DT
18435	431	19	hot	hot	JJ
18435	431	20	oven	oven	NN
18435	431	21	for	for	IN
18435	431	22	three	three	CD
18435	431	23	hours	hour	NNS
18435	431	24	.	.	.
18435	432	1	~SPANISH	~SPANISH	NFP
18435	432	2	CHOPS~--Gash	chops~--gash	$
18435	432	3	six	six	CD
18435	432	4	French	french	JJ
18435	432	5	chops	chop	NNS
18435	432	6	on	on	IN
18435	432	7	outer	outer	JJ
18435	432	8	edge	edge	NN
18435	432	9	,	,	,
18435	432	10	extending	extend	VBG
18435	432	11	cut	cut	VBN
18435	432	12	more	more	JJR
18435	432	13	than	than	IN
18435	432	14	half	half	DT
18435	432	15	way	way	NN
18435	432	16	through	through	IN
18435	432	17	lean	lean	JJ
18435	432	18	meat	meat	NN
18435	432	19	.	.	.
18435	433	1	Stuff	stuff	NN
18435	433	2	,	,	,
18435	433	3	dip	dip	NN
18435	433	4	in	in	IN
18435	433	5	crumbs	crumbs	NNP
18435	433	6	,	,	,
18435	433	7	egg	egg	NN
18435	433	8	and	and	CC
18435	433	9	crumbs	crumb	NNS
18435	433	10	,	,	,
18435	433	11	fry	fry	VB
18435	433	12	in	in	IN
18435	433	13	deep	deep	JJ
18435	433	14	fat	fat	NN
18435	433	15	five	five	CD
18435	433	16	minutes	minute	NNS
18435	433	17	and	and	CC
18435	433	18	drain	drain	VB
18435	433	19	on	on	IN
18435	433	20	brown	brown	JJ
18435	433	21	paper	paper	NN
18435	433	22	.	.	.
18435	434	1	For	for	IN
18435	434	2	the	the	DT
18435	434	3	stuffing	stuff	VBG
18435	434	4	mix	mix	NN
18435	434	5	six	six	CD
18435	434	6	tablespoons	tablespoon	NNS
18435	434	7	of	of	IN
18435	434	8	soft	soft	JJ
18435	434	9	bread	bread	NN
18435	434	10	crumbs	crumb	VBZ
18435	434	11	,	,	,
18435	434	12	three	three	CD
18435	434	13	tablespoons	tablespoon	NNS
18435	434	14	of	of	IN
18435	434	15	chopped	chop	VBN
18435	434	16	cooked	cook	VBN
18435	434	17	ham	ham	NN
18435	434	18	,	,	,
18435	434	19	two	two	CD
18435	434	20	tablespoons	tablespoon	NNS
18435	434	21	chopped	chop	VBD
18435	434	22	mushroom	mushroom	NN
18435	434	23	caps	cap	NNS
18435	434	24	,	,	,
18435	434	25	two	two	CD
18435	434	26	tablespoons	tablespoon	NNS
18435	434	27	melted	melt	VBN
18435	434	28	butter	butter	NN
18435	434	29	,	,	,
18435	434	30	salt	salt	NN
18435	434	31	and	and	CC
18435	434	32	pepper	pepper	NN
18435	434	33	to	to	IN
18435	434	34	taste	taste	NN
18435	434	35	.	.	.
18435	435	1	~HARICOT	~haricot	NN
18435	435	2	OF	of	IN
18435	435	3	MUTTON~--To	MUTTON~--To	NNS
18435	435	4	make	make	VBP
18435	435	5	a	a	DT
18435	435	6	la	la	NNP
18435	435	7	bourgeoise	bourgeoise	NN
18435	435	8	,	,	,
18435	435	9	cut	cut	VBD
18435	435	10	a	a	DT
18435	435	11	shoulder	shoulder	NN
18435	435	12	of	of	IN
18435	435	13	mutton	mutton	NN
18435	435	14	in	in	IN
18435	435	15	pieces	piece	NNS
18435	435	16	about	about	IN
18435	435	17	the	the	DT
18435	435	18	width	width	NN
18435	435	19	of	of	IN
18435	435	20	two	two	CD
18435	435	21	fingers	finger	NNS
18435	435	22	.	.	.
18435	436	1	Mix	mix	VB
18435	436	2	a	a	DT
18435	436	3	little	little	JJ
18435	436	4	butter	butter	NN
18435	436	5	with	with	IN
18435	436	6	a	a	DT
18435	436	7	tablespoonful	tablespoonful	NN
18435	436	8	of	of	IN
18435	436	9	flour	flour	NN
18435	436	10	and	and	CC
18435	436	11	place	place	NN
18435	436	12	over	over	IN
18435	436	13	a	a	DT
18435	436	14	slow	slow	JJ
18435	436	15	fire	fire	NN
18435	436	16	,	,	,
18435	436	17	stirring	stir	VBG
18435	436	18	until	until	IN
18435	436	19	the	the	DT
18435	436	20	color	color	NN
18435	436	21	of	of	IN
18435	436	22	cinnamon	cinnamon	NN
18435	436	23	.	.	.
18435	437	1	Put	put	VB
18435	437	2	in	in	RP
18435	437	3	the	the	DT
18435	437	4	pieces	piece	NNS
18435	437	5	of	of	IN
18435	437	6	meat	meat	NN
18435	437	7	,	,	,
18435	437	8	giving	give	VBG
18435	437	9	them	-PRON-	PRP
18435	437	10	two	two	CD
18435	437	11	or	or	CC
18435	437	12	three	three	CD
18435	437	13	turns	turn	NNS
18435	437	14	over	over	IN
18435	437	15	the	the	DT
18435	437	16	fire	fire	NN
18435	437	17	,	,	,
18435	437	18	then	then	RB
18435	437	19	add	add	VB
18435	437	20	some	some	DT
18435	437	21	stock	stock	NN
18435	437	22	,	,	,
18435	437	23	if	if	IN
18435	437	24	you	-PRON-	PRP
18435	437	25	have	have	VBP
18435	437	26	it	-PRON-	PRP
18435	437	27	,	,	,
18435	437	28	or	or	CC
18435	437	29	about	about	IN
18435	437	30	half	half	JJ
18435	437	31	pint	pint	NN
18435	437	32	of	of	IN
18435	437	33	hot	hot	JJ
18435	437	34	water	water	NN
18435	437	35	,	,	,
18435	437	36	which	which	WDT
18435	437	37	must	must	MD
18435	437	38	be	be	VB
18435	437	39	stirred	stir	VBN
18435	437	40	in	in	IN
18435	437	41	a	a	DT
18435	437	42	little	little	JJ
18435	437	43	at	at	IN
18435	437	44	a	a	DT
18435	437	45	time	time	NN
18435	437	46	.	.	.
18435	438	1	Season	season	NN
18435	438	2	with	with	IN
18435	438	3	salt	salt	NN
18435	438	4	,	,	,
18435	438	5	pepper	pepper	NN
18435	438	6	,	,	,
18435	438	7	parsley	parsley	NN
18435	438	8	,	,	,
18435	438	9	green	green	JJ
18435	438	10	onions	onion	NNS
18435	438	11	,	,	,
18435	438	12	bay	bay	NN
18435	438	13	leaf	leaf	NN
18435	438	14	,	,	,
18435	438	15	thyme	thyme	NNS
18435	438	16	,	,	,
18435	438	17	garlic	garlic	NN
18435	438	18	,	,	,
18435	438	19	cloves	clove	NNS
18435	438	20	,	,	,
18435	438	21	and	and	CC
18435	438	22	basil	basil	NN
18435	438	23	.	.	.
18435	439	1	Set	Set	VBD
18435	439	2	the	the	DT
18435	439	3	whole	whole	NN
18435	439	4	over	over	IN
18435	439	5	a	a	DT
18435	439	6	slow	slow	JJ
18435	439	7	fire	fire	NN
18435	439	8	and	and	CC
18435	439	9	when	when	WRB
18435	439	10	half	half	NN
18435	439	11	done	do	VBN
18435	439	12	skim	skim	NN
18435	439	13	off	off	RP
18435	439	14	as	as	RB
18435	439	15	much	much	JJ
18435	439	16	fat	fat	NN
18435	439	17	as	as	IN
18435	439	18	possible	possible	JJ
18435	439	19	.	.	.
18435	440	1	Have	have	VBP
18435	440	2	ready	ready	JJ
18435	440	3	some	some	DT
18435	440	4	turnips	turnip	NNS
18435	440	5	,	,	,
18435	440	6	cut	cut	VBN
18435	440	7	in	in	IN
18435	440	8	pieces	piece	NNS
18435	440	9	,	,	,
18435	440	10	and	and	CC
18435	440	11	stew	stew	NN
18435	440	12	with	with	IN
18435	440	13	the	the	DT
18435	440	14	meat	meat	NN
18435	440	15	.	.	.
18435	441	1	When	when	WRB
18435	441	2	done	do	VBN
18435	441	3	take	take	VB
18435	441	4	out	out	RP
18435	441	5	the	the	DT
18435	441	6	herbs	herb	NNS
18435	441	7	and	and	CC
18435	441	8	skim	skim	VB
18435	441	9	off	off	RP
18435	441	10	what	what	WDT
18435	441	11	fat	fat	NN
18435	441	12	remains	remain	VBZ
18435	441	13	,	,	,
18435	441	14	reducing	reduce	VBG
18435	441	15	the	the	DT
18435	441	16	stock	stock	NN
18435	441	17	if	if	IN
18435	441	18	too	too	RB
18435	441	19	thin	thin	JJ
18435	441	20	.	.	.
18435	442	1	~VEAL	~VEAL	NFP
18435	442	2	CROQUETTES~--Make	croquettes~--make	VB
18435	442	3	a	a	DT
18435	442	4	thick	thick	JJ
18435	442	5	sauce	sauce	NN
18435	442	6	from	from	IN
18435	442	7	one	one	CD
18435	442	8	cup	cup	NN
18435	442	9	of	of	IN
18435	442	10	milk	milk	NN
18435	442	11	,	,	,
18435	442	12	two	two	CD
18435	442	13	level	level	NN
18435	442	14	tablespoons	tablespoon	NNS
18435	442	15	of	of	IN
18435	442	16	butter	butter	NN
18435	442	17	,	,	,
18435	442	18	and	and	CC
18435	442	19	four	four	CD
18435	442	20	level	level	NN
18435	442	21	tablespoons	tablespoon	NNS
18435	442	22	of	of	IN
18435	442	23	flour	flour	NN
18435	442	24	.	.	.
18435	443	1	Cook	cook	VB
18435	443	2	five	five	CD
18435	443	3	minutes	minute	NNS
18435	443	4	,	,	,
18435	443	5	season	season	NN
18435	443	6	with	with	IN
18435	443	7	salt	salt	NN
18435	443	8	,	,	,
18435	443	9	pepper	pepper	NN
18435	443	10	and	and	CC
18435	443	11	celery	celery	NN
18435	443	12	salt	salt	NN
18435	443	13	,	,	,
18435	443	14	and	and	CC
18435	443	15	a	a	DT
18435	443	16	few	few	JJ
18435	443	17	drops	drop	NNS
18435	443	18	of	of	IN
18435	443	19	lemon	lemon	NN
18435	443	20	juice	juice	NN
18435	443	21	,	,	,
18435	443	22	and	and	CC
18435	443	23	a	a	DT
18435	443	24	tablespoon	tablespoon	NN
18435	443	25	of	of	IN
18435	443	26	finely	finely	RB
18435	443	27	minced	mince	VBN
18435	443	28	parsley	parsley	NN
18435	443	29	.	.	.
18435	444	1	Add	add	VB
18435	444	2	two	two	CD
18435	444	3	cups	cup	NNS
18435	444	4	of	of	IN
18435	444	5	cold	cold	JJ
18435	444	6	cooked	cooked	JJ
18435	444	7	veal	veal	NN
18435	444	8	chopped	chop	VBD
18435	444	9	fine	fine	JJ
18435	444	10	and	and	CC
18435	444	11	cool	cool	VB
18435	444	12	the	the	DT
18435	444	13	mixture	mixture	NN
18435	444	14	.	.	.
18435	445	1	Shape	shape	VB
18435	445	2	into	into	IN
18435	445	3	little	little	JJ
18435	445	4	rolls	roll	NNS
18435	445	5	,	,	,
18435	445	6	dip	dip	NN
18435	445	7	in	in	IN
18435	445	8	an	an	DT
18435	445	9	egg	egg	NN
18435	445	10	beaten	beat	VBN
18435	445	11	with	with	IN
18435	445	12	one	one	CD
18435	445	13	tablespoon	tablespoon	NN
18435	445	14	of	of	IN
18435	445	15	water	water	NN
18435	445	16	then	then	RB
18435	445	17	roll	roll	VB
18435	445	18	in	in	RP
18435	445	19	fine	fine	JJ
18435	445	20	bread	bread	NN
18435	445	21	crumbs	crumb	NNS
18435	445	22	.	.	.
18435	446	1	Fry	fry	NN
18435	446	2	in	in	IN
18435	446	3	deep	deep	JJ
18435	446	4	smoking	smoking	NN
18435	446	5	hot	hot	JJ
18435	446	6	fat	fat	NN
18435	446	7	.	.	.
18435	447	1	Be	be	VB
18435	447	2	sure	sure	JJ
18435	447	3	to	to	TO
18435	447	4	coat	coat	VB
18435	447	5	the	the	DT
18435	447	6	whole	whole	JJ
18435	447	7	surface	surface	NN
18435	447	8	with	with	IN
18435	447	9	egg	egg	NN
18435	447	10	and	and	CC
18435	447	11	to	to	TO
18435	447	12	have	have	VB
18435	447	13	the	the	DT
18435	447	14	fat	fat	NN
18435	447	15	very	very	RB
18435	447	16	hot	hot	JJ
18435	447	17	,	,	,
18435	447	18	as	as	IN
18435	447	19	the	the	DT
18435	447	20	mixture	mixture	NN
18435	447	21	has	have	VBZ
18435	447	22	been	be	VBN
18435	447	23	cooked	cook	VBN
18435	447	24	once	once	RB
18435	447	25	and	and	CC
18435	447	26	merely	merely	RB
18435	447	27	needs	need	VBZ
18435	447	28	beating	beat	VBG
18435	447	29	to	to	IN
18435	447	30	the	the	DT
18435	447	31	center	center	NN
18435	447	32	and	and	CC
18435	447	33	browning	brown	VBG
18435	447	34	on	on	IN
18435	447	35	the	the	DT
18435	447	36	outside	outside	NN
18435	447	37	.	.	.
18435	448	1	~VEAL	~VEAL	NFP
18435	448	2	LOAF~--Mince	loaf~--mince	UH
18435	448	3	fine	fine	NNP
18435	448	4	three	three	CD
18435	448	5	pounds	pound	NNS
18435	448	6	lean	lean	JJ
18435	448	7	raw	raw	JJ
18435	448	8	veal	veal	NN
18435	448	9	and	and	CC
18435	448	10	a	a	DT
18435	448	11	quarter	quarter	NN
18435	448	12	of	of	IN
18435	448	13	a	a	DT
18435	448	14	pound	pound	NN
18435	448	15	of	of	IN
18435	448	16	fat	fat	JJ
18435	448	17	pork	pork	NN
18435	448	18	.	.	.
18435	449	1	Add	add	VB
18435	449	2	a	a	DT
18435	449	3	half	half	NN
18435	449	4	onion	onion	NN
18435	449	5	chopped	chop	VBD
18435	449	6	fine	fine	RB
18435	449	7	or	or	CC
18435	449	8	grated	grate	VBN
18435	449	9	,	,	,
18435	449	10	a	a	DT
18435	449	11	tablespoonful	tablespoonful	NN
18435	449	12	of	of	IN
18435	449	13	salt	salt	NN
18435	449	14	,	,	,
18435	449	15	a	a	DT
18435	449	16	teaspoonful	teaspoonful	JJ
18435	449	17	pepper	pepper	NN
18435	449	18	and	and	CC
18435	449	19	a	a	DT
18435	449	20	teaspoonful	teaspoonful	JJ
18435	449	21	seasoning	seasoning	NN
18435	449	22	herbs	herb	NNS
18435	449	23	.	.	.
18435	450	1	Mix	mix	VB
18435	450	2	well	well	RB
18435	450	3	,	,	,
18435	450	4	add	add	VB
18435	450	5	two	two	CD
18435	450	6	-	-	HYPH
18435	450	7	thirds	third	NNS
18435	450	8	of	of	IN
18435	450	9	a	a	DT
18435	450	10	cup	cup	NN
18435	450	11	cracker	cracker	NN
18435	450	12	crumbs	crumb	VBZ
18435	450	13	,	,	,
18435	450	14	a	a	DT
18435	450	15	half	half	JJ
18435	450	16	cup	cup	NN
18435	450	17	veal	veal	NN
18435	450	18	gravy	gravy	NN
18435	450	19	,	,	,
18435	450	20	the	the	DT
18435	450	21	yolk	yolk	NNP
18435	450	22	of	of	IN
18435	450	23	one	one	CD
18435	450	24	egg	egg	NN
18435	450	25	and	and	CC
18435	450	26	the	the	DT
18435	450	27	whites	white	NNS
18435	450	28	of	of	IN
18435	450	29	two	two	CD
18435	450	30	beaten	beat	VBN
18435	450	31	together	together	RB
18435	450	32	.	.	.
18435	451	1	Form	form	VB
18435	451	2	into	into	IN
18435	451	3	a	a	DT
18435	451	4	loaf	loaf	NN
18435	451	5	,	,	,
18435	451	6	pressing	press	VBG
18435	451	7	firmly	firmly	RB
18435	451	8	together	together	RB
18435	451	9	.	.	.
18435	452	1	Brush	brush	VB
18435	452	2	over	over	RP
18435	452	3	with	with	IN
18435	452	4	the	the	DT
18435	452	5	yolk	yolk	NN
18435	452	6	of	of	IN
18435	452	7	an	an	DT
18435	452	8	egg	egg	NN
18435	452	9	,	,	,
18435	452	10	dust	dust	NN
18435	452	11	with	with	IN
18435	452	12	finely	finely	RB
18435	452	13	rolled	roll	VBN
18435	452	14	cracker	cracker	NN
18435	452	15	crumbs	crumb	NNS
18435	452	16	and	and	CC
18435	452	17	set	set	VBD
18435	452	18	in	in	IN
18435	452	19	a	a	DT
18435	452	20	greased	greased	JJ
18435	452	21	rack	rack	NN
18435	452	22	in	in	IN
18435	452	23	the	the	DT
18435	452	24	dripping	drip	VBG
18435	452	25	pan	pan	NN
18435	452	26	.	.	.
18435	453	1	When	when	WRB
18435	453	2	it	-PRON-	PRP
18435	453	3	begins	begin	VBZ
18435	453	4	to	to	TO
18435	453	5	brown	brown	VB
18435	453	6	,	,	,
18435	453	7	turn	turn	VB
18435	453	8	a	a	DT
18435	453	9	cup	cup	NN
18435	453	10	of	of	IN
18435	453	11	hot	hot	JJ
18435	453	12	water	water	NN
18435	453	13	into	into	IN
18435	453	14	the	the	DT
18435	453	15	pan	pan	NN
18435	453	16	and	and	CC
18435	453	17	baste	baste	NNP
18435	453	18	frequently	frequently	RB
18435	453	19	until	until	IN
18435	453	20	done	do	VBN
18435	453	21	.	.	.
18435	454	1	It	-PRON-	PRP
18435	454	2	will	will	MD
18435	454	3	take	take	VB
18435	454	4	about	about	RP
18435	454	5	an	an	DT
18435	454	6	hour	hour	NN
18435	454	7	and	and	CC
18435	454	8	a	a	DT
18435	454	9	half	half	NN
18435	454	10	in	in	IN
18435	454	11	a	a	DT
18435	454	12	moderate	moderate	JJ
18435	454	13	oven	oven	NN
18435	454	14	.	.	.
18435	455	1	~VEAL	~VEAL	NFP
18435	455	2	PATTIES~--Make	PATTIES~--Make	VBG
18435	455	3	a	a	DT
18435	455	4	sauce	sauce	NN
18435	455	5	of	of	IN
18435	455	6	two	two	CD
18435	455	7	level	level	NN
18435	455	8	tablespoons	tablespoon	NNS
18435	455	9	each	each	DT
18435	455	10	of	of	IN
18435	455	11	butter	butter	NN
18435	455	12	and	and	CC
18435	455	13	flour	flour	NN
18435	455	14	,	,	,
18435	455	15	one	one	CD
18435	455	16	cup	cup	NN
18435	455	17	of	of	IN
18435	455	18	stock	stock	NN
18435	455	19	or	or	CC
18435	455	20	boiling	boiling	NN
18435	455	21	water	water	NN
18435	455	22	,	,	,
18435	455	23	and	and	CC
18435	455	24	one	one	CD
18435	455	25	cup	cup	NN
18435	455	26	of	of	IN
18435	455	27	thin	thin	JJ
18435	455	28	cream	cream	NN
18435	455	29	.	.	.
18435	456	1	Cook	cook	VB
18435	456	2	five	five	CD
18435	456	3	minutes	minute	NNS
18435	456	4	,	,	,
18435	456	5	add	add	VB
18435	456	6	two	two	CD
18435	456	7	cups	cup	NNS
18435	456	8	of	of	IN
18435	456	9	finely	finely	RB
18435	456	10	chopped	chop	VBN
18435	456	11	cooked	cooked	JJ
18435	456	12	veal	veal	NN
18435	456	13	,	,	,
18435	456	14	half	half	PDT
18435	456	15	a	a	DT
18435	456	16	level	level	NN
18435	456	17	teaspoon	teaspoon	NN
18435	456	18	of	of	IN
18435	456	19	salt	salt	NN
18435	456	20	,	,	,
18435	456	21	a	a	DT
18435	456	22	saltspoon	saltspoon	NN
18435	456	23	of	of	IN
18435	456	24	pepper	pepper	NN
18435	456	25	,	,	,
18435	456	26	also	also	RB
18435	456	27	the	the	DT
18435	456	28	beaten	beat	VBN
18435	456	29	yolks	yolk	NNS
18435	456	30	of	of	IN
18435	456	31	two	two	CD
18435	456	32	eggs	egg	NNS
18435	456	33	,	,	,
18435	456	34	and	and	CC
18435	456	35	a	a	DT
18435	456	36	tablespoon	tablespoon	NN
18435	456	37	of	of	IN
18435	456	38	finely	finely	RB
18435	456	39	minced	mince	VBN
18435	456	40	parsley	parsley	NN
18435	456	41	.	.	.
18435	457	1	As	as	RB
18435	457	2	soon	soon	RB
18435	457	3	as	as	IN
18435	457	4	the	the	DT
18435	457	5	egg	egg	NN
18435	457	6	thickens	thicken	NNS
18435	457	7	take	take	VBP
18435	457	8	from	from	IN
18435	457	9	the	the	DT
18435	457	10	fire	fire	NN
18435	457	11	and	and	CC
18435	457	12	fill	fill	VB
18435	457	13	hot	hot	JJ
18435	457	14	pastry	pastry	NN
18435	457	15	cases	case	NNS
18435	457	16	.	.	.
18435	458	1	~VIRGINIA	~VIRGINIA	NFP
18435	458	2	STEW~--A	STEW~--A	.
18435	458	3	half	half	NN
18435	458	4	grown	grown	JJ
18435	458	5	chicken	chicken	NN
18435	458	6	or	or	CC
18435	458	7	two	two	CD
18435	458	8	squirrels	squirrel	NNS
18435	458	9	,	,	,
18435	458	10	one	one	CD
18435	458	11	slice	slice	NN
18435	458	12	of	of	IN
18435	458	13	salt	salt	NN
18435	458	14	pork	pork	NN
18435	458	15	,	,	,
18435	458	16	twelve	twelve	CD
18435	458	17	large	large	JJ
18435	458	18	tomatoes	tomato	NNS
18435	458	19	,	,	,
18435	458	20	three	three	CD
18435	458	21	cups	cup	NNS
18435	458	22	of	of	IN
18435	458	23	lima	lima	NNP
18435	458	24	beans	bean	NNS
18435	458	25	,	,	,
18435	458	26	one	one	CD
18435	458	27	large	large	JJ
18435	458	28	onion	onion	NN
18435	458	29	,	,	,
18435	458	30	two	two	CD
18435	458	31	large	large	JJ
18435	458	32	Irish	irish	JJ
18435	458	33	potatoes	potato	NNS
18435	458	34	,	,	,
18435	458	35	twelve	twelve	CD
18435	458	36	ears	ear	NNS
18435	458	37	of	of	IN
18435	458	38	corn	corn	NN
18435	458	39	,	,	,
18435	458	40	one	one	CD
18435	458	41	-	-	HYPH
18435	458	42	fourth	fourth	NN
18435	458	43	pound	pound	NN
18435	458	44	of	of	IN
18435	458	45	butter	butter	NN
18435	458	46	,	,	,
18435	458	47	one	one	CD
18435	458	48	-	-	HYPH
18435	458	49	fourth	fourth	NN
18435	458	50	pound	pound	NN
18435	458	51	of	of	IN
18435	458	52	lard	lard	NN
18435	458	53	,	,	,
18435	458	54	one	one	CD
18435	458	55	gallon	gallon	NN
18435	458	56	of	of	IN
18435	458	57	boiling	boiling	NN
18435	458	58	water	water	NN
18435	458	59	,	,	,
18435	458	60	two	two	CD
18435	458	61	tablespoonfuls	tablespoonful	NNS
18435	458	62	salt	salt	NN
18435	458	63	and	and	CC
18435	458	64	pepper	pepper	NN
18435	458	65	;	;	:
18435	458	66	mix	mix	VB
18435	458	67	as	as	IN
18435	458	68	any	any	DT
18435	458	69	ordinary	ordinary	JJ
18435	458	70	soup	soup	NN
18435	458	71	and	and	CC
18435	458	72	let	let	VB
18435	458	73	it	-PRON-	PRP
18435	458	74	cook	cook	VB
18435	458	75	for	for	IN
18435	458	76	a	a	DT
18435	458	77	couple	couple	NN
18435	458	78	of	of	IN
18435	458	79	hours	hour	NNS
18435	458	80	or	or	CC
18435	458	81	more	more	JJR
18435	458	82	,	,	,
18435	458	83	then	then	RB
18435	458	84	serve	serve	VB
18435	458	85	.	.	.
18435	459	1	~BROILING	~BROILING	NFP
18435	459	2	STEAK~--While	STEAK~--While	:
18435	459	3	many	many	JJ
18435	459	4	prefer	prefer	VBP
18435	459	5	steak	steak	NN
18435	459	6	fairly	fairly	RB
18435	459	7	well	well	RB
18435	459	8	done	do	VBN
18435	459	9	,	,	,
18435	459	10	still	still	RB
18435	459	11	the	the	DT
18435	459	12	great	great	JJ
18435	459	13	majority	majority	NN
18435	459	14	desire	desire	NN
18435	459	15	to	to	TO
18435	459	16	have	have	VB
18435	459	17	it	-PRON-	PRP
18435	459	18	either	either	CC
18435	459	19	rare	rare	JJ
18435	459	20	,	,	,
18435	459	21	or	or	CC
18435	459	22	certainly	certainly	RB
18435	459	23	not	not	RB
18435	459	24	overdone	overdone	RB
18435	459	25	.	.	.
18435	460	1	For	for	IN
18435	460	2	those	those	DT
18435	460	3	who	who	WP
18435	460	4	wish	wish	VBP
18435	460	5	a	a	DT
18435	460	6	steak	steak	NN
18435	460	7	well	well	RB
18435	460	8	done	do	VBN
18435	460	9	--	--	:
18435	460	10	completely	completely	RB
18435	460	11	through	through	RB
18435	460	12	--	--	:
18435	460	13	and	and	CC
18435	460	14	still	still	RB
18435	460	15	not	not	RB
18435	460	16	to	to	TO
18435	460	17	have	have	VB
18435	460	18	the	the	DT
18435	460	19	outside	outside	NN
18435	460	20	crisp	crisp	RB
18435	460	21	to	to	IN
18435	460	22	a	a	DT
18435	460	23	cinder	cinder	NN
18435	460	24	,	,	,
18435	460	25	it	-PRON-	PRP
18435	460	26	is	be	VBZ
18435	460	27	necessary	necessary	JJ
18435	460	28	to	to	TO
18435	460	29	cut	cut	VB
18435	460	30	the	the	DT
18435	460	31	steak	steak	NN
18435	460	32	possibly	possibly	RB
18435	460	33	as	as	RB
18435	460	34	thin	thin	JJ
18435	460	35	as	as	IN
18435	460	36	one	one	CD
18435	460	37	-	-	HYPH
18435	460	38	half	half	NN
18435	460	39	inch	inch	NN
18435	460	40	,	,	,
18435	460	41	and	and	CC
18435	460	42	then	then	RB
18435	460	43	the	the	DT
18435	460	44	outside	outside	NN
18435	460	45	can	can	MD
18435	460	46	have	have	VB
18435	460	47	that	that	DT
18435	460	48	delicious	delicious	JJ
18435	460	49	and	and	CC
18435	460	50	intense	intense	JJ
18435	460	51	scorching	scorching	NN
18435	460	52	which	which	WDT
18435	460	53	quickly	quickly	RB
18435	460	54	prevents	prevent	VBZ
18435	460	55	the	the	DT
18435	460	56	escape	escape	NN
18435	460	57	of	of	IN
18435	460	58	juices	juice	NNS
18435	460	59	,	,	,
18435	460	60	and	and	CC
18435	460	61	also	also	RB
18435	460	62	gives	give	VBZ
18435	460	63	the	the	DT
18435	460	64	slightly	slightly	RB
18435	460	65	burned	burn	VBN
18435	460	66	taste	taste	NN
18435	460	67	which	which	WDT
18435	460	68	at	at	IN
18435	460	69	its	-PRON-	PRP$
18435	460	70	perfect	perfect	JJ
18435	460	71	condition	condition	NN
18435	460	72	is	be	VBZ
18435	460	73	the	the	DT
18435	460	74	most	most	RBS
18435	460	75	delicious	delicious	JJ
18435	460	76	flavor	flavor	NN
18435	460	77	from	from	IN
18435	460	78	my	-PRON-	PRP$
18435	460	79	own	own	JJ
18435	460	80	preference	preference	NN
18435	460	81	that	that	WDT
18435	460	82	can	can	MD
18435	460	83	be	be	VB
18435	460	84	given	give	VBN
18435	460	85	to	to	IN
18435	460	86	a	a	DT
18435	460	87	steak	steak	NN
18435	460	88	.	.	.
18435	461	1	By	by	IN
18435	461	2	this	this	DT
18435	461	3	I	-PRON-	PRP
18435	461	4	do	do	VBP
18435	461	5	not	not	RB
18435	461	6	mean	mean	VB
18435	461	7	a	a	DT
18435	461	8	steak	steak	NN
18435	461	9	burned	burn	VBN
18435	461	10	to	to	IN
18435	461	11	a	a	DT
18435	461	12	cinder	cinder	NN
18435	461	13	,	,	,
18435	461	14	but	but	CC
18435	461	15	slightly	slightly	RB
18435	461	16	scorched	scorch	VBD
18435	461	17	over	over	IN
18435	461	18	a	a	DT
18435	461	19	very	very	RB
18435	461	20	hot	hot	JJ
18435	461	21	fire	fire	NN
18435	461	22	.	.	.
18435	462	1	~FOR	~for	JJ
18435	462	2	RARE	rare	JJ
18435	462	3	BROILED	broil	VBN
18435	462	4	STEAK~--For	STEAK~--For	VBZ
18435	462	5	those	those	DT
18435	462	6	who	who	WP
18435	462	7	are	be	VBP
18435	462	8	fond	fond	JJ
18435	462	9	of	of	IN
18435	462	10	rare	rare	JJ
18435	462	11	steak	steak	NN
18435	462	12	it	-PRON-	PRP
18435	462	13	can	can	MD
18435	462	14	be	be	VB
18435	462	15	cut	cut	VBN
18435	462	16	from	from	IN
18435	462	17	one	one	CD
18435	462	18	inch	inch	NN
18435	462	19	to	to	IN
18435	462	20	one	one	CD
18435	462	21	and	and	CC
18435	462	22	one	one	CD
18435	462	23	-	-	HYPH
18435	462	24	quarter	quarter	NN
18435	462	25	inches	inch	NNS
18435	462	26	in	in	IN
18435	462	27	thickness	thickness	NN
18435	462	28	and	and	CC
18435	462	29	the	the	DT
18435	462	30	outside	outside	NN
18435	462	31	thoroughly	thoroughly	RB
18435	462	32	and	and	CC
18435	462	33	quickly	quickly	RB
18435	462	34	broiled	broil	VBD
18435	462	35	,	,	,
18435	462	36	leaving	leave	VBG
18435	462	37	the	the	DT
18435	462	38	inside	inside	NN
18435	462	39	practically	practically	RB
18435	462	40	only	only	RB
18435	462	41	partially	partially	RB
18435	462	42	cooked	cook	VBN
18435	462	43	,	,	,
18435	462	44	so	so	IN
18435	462	45	that	that	IN
18435	462	46	the	the	DT
18435	462	47	blood	blood	NN
18435	462	48	will	will	MD
18435	462	49	follow	follow	VB
18435	462	50	the	the	DT
18435	462	51	knife	knife	NN
18435	462	52	and	and	CC
18435	462	53	still	still	RB
18435	462	54	the	the	DT
18435	462	55	steak	steak	NN
18435	462	56	has	have	VBZ
18435	462	57	been	be	VBN
18435	462	58	heated	heat	VBN
18435	462	59	completely	completely	RB
18435	462	60	through	through	RB
18435	462	61	and	and	CC
18435	462	62	a	a	DT
18435	462	63	thin	thin	JJ
18435	462	64	crust	crust	NN
18435	462	65	on	on	IN
18435	462	66	either	either	DT
18435	462	67	side	side	NN
18435	462	68	has	have	VBZ
18435	462	69	been	be	VBN
18435	462	70	well	well	RB
18435	462	71	cooked	cook	VBN
18435	462	72	,	,	,
18435	462	73	which	which	WDT
18435	462	74	has	have	VBZ
18435	462	75	formed	form	VBN
18435	462	76	the	the	DT
18435	462	77	shell	shell	NN
18435	462	78	to	to	TO
18435	462	79	retain	retain	VB
18435	462	80	the	the	DT
18435	462	81	juices	juice	NNS
18435	462	82	.	.	.
18435	463	1	~PROPERLY	~PROPERLY	NFP
18435	463	2	FRYING	FRYING	NNP
18435	463	3	STEAK~--To	STEAK~--To	NNP
18435	463	4	fry	fry	NN
18435	463	5	steak	steak	NN
18435	463	6	properly	properly	RB
18435	463	7	(	(	-LRB-
18435	463	8	although	although	IN
18435	463	9	some	some	DT
18435	463	10	claim	claim	NN
18435	463	11	it	-PRON-	PRP
18435	463	12	is	be	VBZ
18435	463	13	not	not	RB
18435	463	14	proper	proper	JJ
18435	463	15	to	to	TO
18435	463	16	fry	fry	VB
18435	463	17	steak	steak	NN
18435	463	18	under	under	IN
18435	463	19	any	any	DT
18435	463	20	circumstances	circumstance	NNS
18435	463	21	)	)	-RRB-
18435	463	22	,	,	,
18435	463	23	it	-PRON-	PRP
18435	463	24	is	be	VBZ
18435	463	25	necessary	necessary	JJ
18435	463	26	to	to	TO
18435	463	27	have	have	VB
18435	463	28	the	the	DT
18435	463	29	butter	butter	NN
18435	463	30	,	,	,
18435	463	31	oleo	oleo	UH
18435	463	32	,	,	,
18435	463	33	fat	fat	NN
18435	463	34	or	or	CC
18435	463	35	grease	grease	NN
18435	463	36	piping	piping	NN
18435	463	37	hot	hot	JJ
18435	463	38	,	,	,
18435	463	39	for	for	IN
18435	463	40	two	two	CD
18435	463	41	reasons	reason	NNS
18435	463	42	:	:	:
18435	463	43	First	first	RB
18435	463	44	,	,	,
18435	463	45	the	the	DT
18435	463	46	steak	steak	NN
18435	463	47	sears	sear	VBZ
18435	463	48	over	over	RP
18435	463	49	quickly	quickly	RB
18435	463	50	,	,	,
18435	463	51	and	and	CC
18435	463	52	the	the	DT
18435	463	53	juices	juice	NNS
18435	463	54	are	be	VBP
18435	463	55	thus	thus	RB
18435	463	56	retained	retain	VBN
18435	463	57	within	within	IN
18435	463	58	the	the	DT
18435	463	59	steak	steak	NN
18435	463	60	to	to	IN
18435	463	61	better	well	JJR
18435	463	62	advantage	advantage	NN
18435	463	63	than	than	IN
18435	463	64	by	by	IN
18435	463	65	the	the	DT
18435	463	66	slow	slow	JJ
18435	463	67	process	process	NN
18435	463	68	of	of	IN
18435	463	69	cooking	cooking	NN
18435	463	70	,	,	,
18435	463	71	but	but	CC
18435	463	72	even	even	RB
18435	463	73	more	more	RBR
18435	463	74	important	important	JJ
18435	463	75	is	be	VBZ
18435	463	76	the	the	DT
18435	463	77	fact	fact	NN
18435	463	78	that	that	IN
18435	463	79	the	the	DT
18435	463	80	incrustation	incrustation	NN
18435	463	81	thus	thus	RB
18435	463	82	formed	form	VBD
18435	463	83	not	not	RB
18435	463	84	only	only	RB
18435	463	85	holds	hold	VBZ
18435	463	86	the	the	DT
18435	463	87	juices	juice	NNS
18435	463	88	within	within	IN
18435	463	89	the	the	DT
18435	463	90	steak	steak	NN
18435	463	91	,	,	,
18435	463	92	but	but	CC
18435	463	93	prevents	prevent	VBZ
18435	463	94	the	the	DT
18435	463	95	fat	fat	NN
18435	463	96	from	from	IN
18435	463	97	penetrating	penetrate	VBG
18435	463	98	and	and	CC
18435	463	99	making	make	VBG
18435	463	100	the	the	DT
18435	463	101	steak	steak	NN
18435	463	102	greasy	greasy	NNP
18435	463	103	,	,	,
18435	463	104	soggy	soggy	JJ
18435	463	105	and	and	CC
18435	463	106	unattractive	unattractive	JJ
18435	463	107	.	.	.
18435	464	1	As	as	IN
18435	464	2	a	a	DT
18435	464	3	rule	rule	NN
18435	464	4	,	,	,
18435	464	5	however	however	RB
18435	464	6	,	,	,
18435	464	7	we	-PRON-	PRP
18435	464	8	must	must	MD
18435	464	9	acknowledge	acknowledge	VB
18435	464	10	that	that	WDT
18435	464	11	broiled	broil	VBN
18435	464	12	steak	steak	NN
18435	464	13	is	be	VBZ
18435	464	14	in	in	IN
18435	464	15	varying	vary	VBG
18435	464	16	degrees	degree	NNS
18435	464	17	largely	largely	RB
18435	464	18	superior	superior	JJ
18435	464	19	to	to	IN
18435	464	20	fried	fried	NNP
18435	464	21	steak	steak	NN
18435	464	22	.	.	.
18435	465	1	~BROILED	~BROILED	NNP
18435	465	2	LOIN	LOIN	NNP
18435	465	3	STEAKS~--Two	steaks~--two	CD
18435	465	4	loin	loin	JJ
18435	465	5	steaks	steak	NNS
18435	465	6	of	of	IN
18435	465	7	about	about	RB
18435	465	8	a	a	DT
18435	465	9	pound	pound	NN
18435	465	10	each	each	DT
18435	465	11	:	:	:
18435	465	12	season	season	NN
18435	465	13	with	with	IN
18435	465	14	salt	salt	NN
18435	465	15	and	and	CC
18435	465	16	pepper	pepper	NN
18435	465	17	to	to	TO
18435	465	18	taste	taste	NN
18435	465	19	,	,	,
18435	465	20	baste	baste	VB
18435	465	21	on	on	IN
18435	465	22	either	either	DT
18435	465	23	side	side	NN
18435	465	24	with	with	IN
18435	465	25	a	a	DT
18435	465	26	little	little	JJ
18435	465	27	oil	oil	NN
18435	465	28	.	.	.
18435	466	1	Place	place	NN
18435	466	2	on	on	IN
18435	466	3	a	a	DT
18435	466	4	broiler	broiler	NN
18435	466	5	over	over	IN
18435	466	6	a	a	DT
18435	466	7	bright	bright	JJ
18435	466	8	charcoal	charcoal	NN
18435	466	9	fire	fire	NN
18435	466	10	,	,	,
18435	466	11	and	and	CC
18435	466	12	broil	broil	VB
18435	466	13	for	for	IN
18435	466	14	six	six	CD
18435	466	15	minutes	minute	NNS
18435	466	16	,	,	,
18435	466	17	on	on	IN
18435	466	18	each	each	DT
18435	466	19	side	side	NN
18435	466	20	.	.	.
18435	467	1	Serve	serve	VB
18435	467	2	on	on	IN
18435	467	3	a	a	DT
18435	467	4	hot	hot	JJ
18435	467	5	dish	dish	NN
18435	467	6	with	with	IN
18435	467	7	Bordeaux	bordeaux	JJ
18435	467	8	sauce	sauce	NN
18435	467	9	and	and	CC
18435	467	10	garnish	garnish	VBP
18435	467	11	with	with	IN
18435	467	12	rounds	round	NNS
18435	467	13	of	of	IN
18435	467	14	marrow	marrow	NN
18435	467	15	.	.	.
18435	468	1	~FRIED	~FRIED	NNP
18435	468	2	HAMBURG	HAMBURG	NNP
18435	468	3	STEAK	STEAK	NNP
18435	468	4	,	,	,
18435	468	5	WITH	with	IN
18435	468	6	RUSSIAN	RUSSIAN	NNP
18435	468	7	SAUCE~--Select	SAUCE~--Select	:
18435	468	8	a	a	DT
18435	468	9	piece	piece	NN
18435	468	10	of	of	IN
18435	468	11	buttock	buttock	NN
18435	468	12	beef	beef	NN
18435	468	13	,	,	,
18435	468	14	remove	remove	VB
18435	468	15	the	the	DT
18435	468	16	fat	fat	NN
18435	468	17	and	and	CC
18435	468	18	chop	chop	NN
18435	468	19	very	very	RB
18435	468	20	fine	fine	RB
18435	468	21	.	.	.
18435	469	1	Add	add	VB
18435	469	2	finely	finely	RB
18435	469	3	chopped	chop	VBD
18435	469	4	shallot	shallot	NN
18435	469	5	,	,	,
18435	469	6	two	two	CD
18435	469	7	eggs	egg	NNS
18435	469	8	,	,	,
18435	469	9	salt	salt	NN
18435	469	10	,	,	,
18435	469	11	pepper	pepper	NN
18435	469	12	,	,	,
18435	469	13	and	and	CC
18435	469	14	grated	grate	VBD
18435	469	15	nutmeg	nutmeg	NNP
18435	469	16	.	.	.
18435	470	1	Mix	mix	VB
18435	470	2	well	well	RB
18435	470	3	and	and	CC
18435	470	4	form	form	VB
18435	470	5	into	into	IN
18435	470	6	balls	ball	NNS
18435	470	7	.	.	.
18435	471	1	Roll	roll	VB
18435	471	2	in	in	IN
18435	471	3	bread	bread	NN
18435	471	4	crumbs	crumb	NNS
18435	471	5	and	and	CC
18435	471	6	fry	fry	VB
18435	471	7	with	with	IN
18435	471	8	a	a	DT
18435	471	9	little	little	RB
18435	471	10	clarified	clarified	JJ
18435	471	11	butter	butter	NN
18435	471	12	four	four	CD
18435	471	13	or	or	CC
18435	471	14	five	five	CD
18435	471	15	minutes	minute	NNS
18435	471	16	,	,	,
18435	471	17	turning	turn	VBG
18435	471	18	frequently	frequently	RB
18435	471	19	.	.	.
18435	472	1	Serve	serve	VB
18435	472	2	with	with	IN
18435	472	3	Russian	russian	JJ
18435	472	4	sauce	sauce	NN
18435	472	5	.	.	.
18435	473	1	~FRIED	~FRIED	NNP
18435	473	2	SAUSAGE	SAUSAGE	NNP
18435	473	3	MEAT~--Roll	MEAT~--Roll	NNP
18435	473	4	sausage	sausage	NN
18435	473	5	meat	meat	NN
18435	473	6	into	into	IN
18435	473	7	small	small	JJ
18435	473	8	balls	ball	NNS
18435	473	9	,	,	,
18435	473	10	wrapping	wrap	VBG
18435	473	11	each	each	DT
18435	473	12	in	in	IN
18435	473	13	a	a	DT
18435	473	14	thin	thin	JJ
18435	473	15	rasher	rasher	NN
18435	473	16	of	of	IN
18435	473	17	bacon	bacon	NN
18435	473	18	and	and	CC
18435	473	19	fasten	fasten	RB
18435	473	20	with	with	IN
18435	473	21	a	a	DT
18435	473	22	skewer	skewer	NN
18435	473	23	.	.	.
18435	474	1	Fry	fry	NN
18435	474	2	lightly	lightly	RB
18435	474	3	in	in	IN
18435	474	4	a	a	DT
18435	474	5	little	little	JJ
18435	474	6	butter	butter	NN
18435	474	7	.	.	.
18435	475	1	Serve	serve	VB
18435	475	2	with	with	IN
18435	475	3	fried	fry	VBN
18435	475	4	parsley	parsley	NN
18435	475	5	and	and	CC
18435	475	6	croutons	crouton	NNS
18435	475	7	of	of	IN
18435	475	8	fried	fried	JJ
18435	475	9	bread	bread	NN
18435	475	10	.	.	.
18435	476	1	Serve	serve	VB
18435	476	2	hot	hot	JJ
18435	476	3	.	.	.
18435	477	1	~ROAST	~ROAST	NFP
18435	477	2	BEEF	BEEF	NNP
18435	477	3	,	,	,
18435	477	4	AMERICAN	AMERICAN	NNP
18435	477	5	STYLE~--Lay	style~--lay	VBP
18435	477	6	the	the	DT
18435	477	7	meat	meat	NN
18435	477	8	on	on	IN
18435	477	9	sticks	stick	NNS
18435	477	10	in	in	IN
18435	477	11	a	a	DT
18435	477	12	dripping	dripping	JJ
18435	477	13	pan	pan	NN
18435	477	14	,	,	,
18435	477	15	so	so	IN
18435	477	16	as	as	IN
18435	477	17	not	not	RB
18435	477	18	to	to	TO
18435	477	19	touch	touch	VB
18435	477	20	the	the	DT
18435	477	21	water	water	NN
18435	477	22	which	which	WDT
18435	477	23	is	be	VBZ
18435	477	24	placed	place	VBN
18435	477	25	in	in	IN
18435	477	26	the	the	DT
18435	477	27	bottom	bottom	NN
18435	477	28	of	of	IN
18435	477	29	the	the	DT
18435	477	30	pan	pan	NN
18435	477	31	.	.	.
18435	478	1	Season	season	NN
18435	478	2	with	with	IN
18435	478	3	salt	salt	NN
18435	478	4	and	and	CC
18435	478	5	pepper	pepper	NN
18435	478	6	and	and	CC
18435	478	7	roast	roast	NN
18435	478	8	for	for	IN
18435	478	9	three	three	CD
18435	478	10	or	or	CC
18435	478	11	four	four	CD
18435	478	12	hours	hour	NNS
18435	478	13	,	,	,
18435	478	14	basting	baste	VBG
18435	478	15	frequently	frequently	RB
18435	478	16	.	.	.
18435	479	1	When	when	WRB
18435	479	2	done	do	VBN
18435	479	3	sift	sift	NN
18435	479	4	over	over	IN
18435	479	5	the	the	DT
18435	479	6	top	top	JJ
18435	479	7	browned	brown	VBN
18435	479	8	cracker	cracker	NN
18435	479	9	crumbs	crumb	NNS
18435	479	10	and	and	CC
18435	479	11	garnish	garnish	VBP
18435	479	12	with	with	IN
18435	479	13	parsley	parsley	NN
18435	479	14	.	.	.
18435	480	1	~ROAST	~ROAST	NFP
18435	480	2	BEEF	beef	NN
18435	480	3	ON	on	IN
18435	480	4	SPIT~--Remove	SPIT~--Remove	.
18435	480	5	most	most	JJS
18435	480	6	of	of	IN
18435	480	7	the	the	DT
18435	480	8	flap	flap	NN
18435	480	9	from	from	IN
18435	480	10	sirloin	sirloin	NN
18435	480	11	and	and	CC
18435	480	12	trim	trim	VB
18435	480	13	neatly	neatly	RB
18435	480	14	.	.	.
18435	481	1	Have	have	VB
18435	481	2	a	a	DT
18435	481	3	clear	clear	JJ
18435	481	4	brisk	brisk	JJ
18435	481	5	fire	fire	NN
18435	481	6	and	and	CC
18435	481	7	place	place	VB
18435	481	8	the	the	DT
18435	481	9	meat	meat	NN
18435	481	10	close	close	RB
18435	481	11	to	to	IN
18435	481	12	it	-PRON-	PRP
18435	481	13	for	for	IN
18435	481	14	the	the	DT
18435	481	15	first	first	JJ
18435	481	16	half	half	JJ
18435	481	17	hour	hour	NN
18435	481	18	,	,	,
18435	481	19	then	then	RB
18435	481	20	move	move	VB
18435	481	21	it	-PRON-	PRP
18435	481	22	farther	far	RBR
18435	481	23	away	away	RB
18435	481	24	,	,	,
18435	481	25	basting	baste	VBG
18435	481	26	frequently	frequently	RB
18435	481	27	,	,	,
18435	481	28	and	and	CC
18435	481	29	when	when	WRB
18435	481	30	done	do	VBN
18435	481	31	sprinkle	sprinkle	VB
18435	481	32	well	well	RB
18435	481	33	with	with	IN
18435	481	34	salt	salt	NN
18435	481	35	.	.	.
18435	482	1	The	the	DT
18435	482	2	gravy	gravy	NN
18435	482	3	may	may	MD
18435	482	4	be	be	VB
18435	482	5	prepared	prepare	VBN
18435	482	6	by	by	IN
18435	482	7	taking	take	VBG
18435	482	8	the	the	DT
18435	482	9	meat	meat	NN
18435	482	10	from	from	IN
18435	482	11	the	the	DT
18435	482	12	dripping	drip	VBG
18435	482	13	pan	pan	NN
18435	482	14	which	which	WDT
18435	482	15	will	will	MD
18435	482	16	have	have	VB
18435	482	17	a	a	DT
18435	482	18	brown	brown	JJ
18435	482	19	sediment	sediment	NN
18435	482	20	.	.	.
18435	483	1	Pour	pour	VB
18435	483	2	in	in	IN
18435	483	3	some	some	DT
18435	483	4	boiling	boiling	NN
18435	483	5	water	water	NN
18435	483	6	and	and	CC
18435	483	7	salt	salt	NN
18435	483	8	.	.	.
18435	484	1	Strain	strain	VB
18435	484	2	over	over	IN
18435	484	3	the	the	DT
18435	484	4	meat	meat	NN
18435	484	5	.	.	.
18435	485	1	A	a	DT
18435	485	2	thickening	thickening	NN
18435	485	3	of	of	IN
18435	485	4	flour	flour	NN
18435	485	5	may	may	MD
18435	485	6	be	be	VB
18435	485	7	added	add	VBN
18435	485	8	if	if	IN
18435	485	9	necessary	necessary	JJ
18435	485	10	.	.	.
18435	486	1	Garnish	garnish	VB
18435	486	2	with	with	IN
18435	486	3	horseradish	horseradish	NN
18435	486	4	and	and	CC
18435	486	5	serve	serve	VB
18435	486	6	with	with	IN
18435	486	7	horseradish	horseradish	JJ
18435	486	8	sauce	sauce	NN
18435	486	9	.	.	.
18435	487	1	~ROAST	~ROAST	NFP
18435	487	2	RIBS	rib	NNS
18435	487	3	OF	of	IN
18435	487	4	BEEF~--Break	BEEF~--Break	NNS
18435	487	5	off	off	IN
18435	487	6	the	the	DT
18435	487	7	ends	end	NNS
18435	487	8	of	of	IN
18435	487	9	the	the	DT
18435	487	10	bones	bone	NNS
18435	487	11	of	of	IN
18435	487	12	the	the	DT
18435	487	13	desired	desire	VBN
18435	487	14	amount	amount	NN
18435	487	15	of	of	IN
18435	487	16	ribs	rib	NNS
18435	487	17	;	;	:
18435	487	18	take	take	VB
18435	487	19	out	out	RP
18435	487	20	the	the	DT
18435	487	21	shin	shin	JJ
18435	487	22	-	-	HYPH
18435	487	23	bone	bone	NN
18435	487	24	,	,	,
18435	487	25	and	and	CC
18435	487	26	place	place	VB
18435	487	27	the	the	DT
18435	487	28	meat	meat	NN
18435	487	29	in	in	IN
18435	487	30	a	a	DT
18435	487	31	baking	baking	NN
18435	487	32	pan	pan	NN
18435	487	33	.	.	.
18435	488	1	Sprinkle	sprinkle	VB
18435	488	2	with	with	IN
18435	488	3	salt	salt	NN
18435	488	4	and	and	CC
18435	488	5	spread	spread	VB
18435	488	6	some	some	DT
18435	488	7	small	small	JJ
18435	488	8	lumps	lump	NNS
18435	488	9	of	of	IN
18435	488	10	butter	butter	NN
18435	488	11	over	over	IN
18435	488	12	it	-PRON-	PRP
18435	488	13	and	and	CC
18435	488	14	dust	dust	NN
18435	488	15	with	with	IN
18435	488	16	flour	flour	NN
18435	488	17	,	,	,
18435	488	18	baking	bake	VBG
18435	488	19	in	in	IN
18435	488	20	a	a	DT
18435	488	21	moderate	moderate	JJ
18435	488	22	oven	oven	NN
18435	488	23	till	till	IN
18435	488	24	done	do	VBN
18435	488	25	.	.	.
18435	489	1	Serve	serve	VB
18435	489	2	hot	hot	JJ
18435	489	3	and	and	CC
18435	489	4	garnish	garnish	VB
18435	489	5	with	with	IN
18435	489	6	horseradish	horseradish	NN
18435	489	7	.	.	.
18435	490	1	~ROAST	~ROAST	NFP
18435	490	2	SHOULDER	SHOULDER	NNP
18435	490	3	OF	of	IN
18435	490	4	PORK~--Remove	PORK~--Remove	NNS
18435	490	5	the	the	DT
18435	490	6	bone	bone	NN
18435	490	7	from	from	IN
18435	490	8	a	a	DT
18435	490	9	shoulder	shoulder	NN
18435	490	10	of	of	IN
18435	490	11	pork	pork	NN
18435	490	12	and	and	CC
18435	490	13	spread	spread	VBD
18435	490	14	it	-PRON-	PRP
18435	490	15	over	over	RP
18435	490	16	inside	inside	RB
18435	490	17	with	with	IN
18435	490	18	a	a	DT
18435	490	19	stuffing	stuffing	NN
18435	490	20	of	of	IN
18435	490	21	sage	sage	NN
18435	490	22	and	and	CC
18435	490	23	onions	onion	NNS
18435	490	24	,	,	,
18435	490	25	filling	fill	VBG
18435	490	26	the	the	DT
18435	490	27	cavity	cavity	NN
18435	490	28	where	where	WRB
18435	490	29	the	the	DT
18435	490	30	bone	bone	NN
18435	490	31	was	be	VBD
18435	490	32	taken	take	VBN
18435	490	33	out	out	RP
18435	490	34	.	.	.
18435	491	1	Roll	roll	VB
18435	491	2	up	up	RP
18435	491	3	and	and	CC
18435	491	4	secure	secure	VB
18435	491	5	with	with	IN
18435	491	6	a	a	DT
18435	491	7	string	string	NN
18435	491	8	,	,	,
18435	491	9	put	put	VBN
18435	491	10	in	in	RP
18435	491	11	a	a	DT
18435	491	12	pan	pan	NN
18435	491	13	and	and	CC
18435	491	14	roast	roast	NN
18435	491	15	in	in	IN
18435	491	16	a	a	DT
18435	491	17	very	very	RB
18435	491	18	hot	hot	JJ
18435	491	19	oven	oven	NN
18435	491	20	till	till	IN
18435	491	21	done	do	VBN
18435	491	22	.	.	.
18435	492	1	When	when	WRB
18435	492	2	done	do	VBN
18435	492	3	put	put	NN
18435	492	4	on	on	IN
18435	492	5	a	a	DT
18435	492	6	dish	dish	NN
18435	492	7	,	,	,
18435	492	8	skim	skim	VB
18435	492	9	off	off	IN
18435	492	10	the	the	DT
18435	492	11	fat	fat	NN
18435	492	12	in	in	IN
18435	492	13	the	the	DT
18435	492	14	pan	pan	NN
18435	492	15	,	,	,
18435	492	16	add	add	VB
18435	492	17	a	a	DT
18435	492	18	little	little	JJ
18435	492	19	water	water	NN
18435	492	20	and	and	CC
18435	492	21	a	a	DT
18435	492	22	tablespoon	tablespoon	NN
18435	492	23	of	of	IN
18435	492	24	made	make	VBN
18435	492	25	mustard	mustard	NN
18435	492	26	,	,	,
18435	492	27	boil	boil	VB
18435	492	28	the	the	DT
18435	492	29	gravy	gravy	NN
18435	492	30	once	once	RB
18435	492	31	and	and	CC
18435	492	32	pass	pass	VB
18435	492	33	through	through	RP
18435	492	34	a	a	DT
18435	492	35	strainer	strainer	NN
18435	492	36	over	over	IN
18435	492	37	the	the	DT
18435	492	38	meat	meat	NN
18435	492	39	and	and	CC
18435	492	40	serve	serve	VB
18435	492	41	.	.	.
18435	493	1	~SMOKED	~SMOKED	NFP
18435	493	2	BEEF	beef	VB
18435	493	3	WITH	with	IN
18435	493	4	CREAM~--Place	CREAM~--Place	NNS
18435	493	5	the	the	DT
18435	493	6	finely	finely	RB
18435	493	7	minced	mince	VBN
18435	493	8	beef	beef	NN
18435	493	9	in	in	IN
18435	493	10	a	a	DT
18435	493	11	stewpan	stewpan	NN
18435	493	12	with	with	IN
18435	493	13	a	a	DT
18435	493	14	lump	lump	NN
18435	493	15	of	of	IN
18435	493	16	butter	butter	NN
18435	493	17	,	,	,
18435	493	18	cooking	cook	VBG
18435	493	19	it	-PRON-	PRP
18435	493	20	for	for	IN
18435	493	21	two	two	CD
18435	493	22	minutes	minute	NNS
18435	493	23	,	,	,
18435	493	24	and	and	CC
18435	493	25	moisten	moisten	VB
18435	493	26	slightly	slightly	RB
18435	493	27	with	with	IN
18435	493	28	a	a	DT
18435	493	29	little	little	JJ
18435	493	30	cream	cream	NN
18435	493	31	,	,	,
18435	493	32	add	add	VB
18435	493	33	two	two	CD
18435	493	34	tablespoonfuls	tablespoonful	NNS
18435	493	35	of	of	IN
18435	493	36	bechamel	bechamel	NN
18435	493	37	sauce	sauce	NN
18435	493	38	.	.	.
18435	494	1	Serve	serve	VB
18435	494	2	as	as	RB
18435	494	3	soon	soon	RB
18435	494	4	as	as	IN
18435	494	5	it	-PRON-	PRP
18435	494	6	boils	boil	VBZ
18435	494	7	up	up	RP
18435	494	8	.	.	.
18435	495	1	~STEAK~--Cut	~STEAK~--Cut	NFP
18435	495	2	the	the	DT
18435	495	3	steak	steak	NN
18435	495	4	half	half	PDT
18435	495	5	an	an	DT
18435	495	6	inch	inch	NN
18435	495	7	thick	thick	JJ
18435	495	8	from	from	IN
18435	495	9	between	between	IN
18435	495	10	the	the	DT
18435	495	11	two	two	CD
18435	495	12	ribs	rib	NNS
18435	495	13	,	,	,
18435	495	14	remove	remove	VB
18435	495	15	all	all	DT
18435	495	16	gristle	gristle	NN
18435	495	17	and	and	CC
18435	495	18	fat	fat	NN
18435	495	19	,	,	,
18435	495	20	and	and	CC
18435	495	21	trim	trim	VBP
18435	495	22	in	in	IN
18435	495	23	the	the	DT
18435	495	24	shape	shape	NN
18435	495	25	of	of	IN
18435	495	26	a	a	DT
18435	495	27	flat	flat	JJ
18435	495	28	pear	pear	NN
18435	495	29	.	.	.
18435	496	1	Sprinkle	sprinkle	VB
18435	496	2	both	both	DT
18435	496	3	sides	side	NNS
18435	496	4	with	with	IN
18435	496	5	salt	salt	NN
18435	496	6	,	,	,
18435	496	7	pepper	pepper	NN
18435	496	8	and	and	CC
18435	496	9	oil	oil	NN
18435	496	10	to	to	TO
18435	496	11	prevent	prevent	VB
18435	496	12	outside	outside	IN
18435	496	13	hardening	harden	VBG
18435	496	14	.	.	.
18435	497	1	Broil	Broil	NNP
18435	497	2	ten	ten	CD
18435	497	3	minutes	minute	NNS
18435	497	4	over	over	IN
18435	497	5	a	a	DT
18435	497	6	moderate	moderate	JJ
18435	497	7	and	and	CC
18435	497	8	even	even	RB
18435	497	9	fire	fire	NN
18435	497	10	.	.	.
18435	498	1	Place	place	VB
18435	498	2	about	about	RB
18435	498	3	four	four	CD
18435	498	4	ounces	ounce	NNS
18435	498	5	of	of	IN
18435	498	6	maitre	maitre	NNP
18435	498	7	d'hotel	d'hotel	NNP
18435	498	8	butter	butter	NNP
18435	498	9	on	on	IN
18435	498	10	a	a	DT
18435	498	11	dish	dish	NN
18435	498	12	.	.	.
18435	499	1	Lay	lay	VB
18435	499	2	the	the	DT
18435	499	3	steak	steak	NN
18435	499	4	upon	upon	IN
18435	499	5	it	-PRON-	PRP
18435	499	6	and	and	CC
18435	499	7	garnish	garnish	VBP
18435	499	8	with	with	IN
18435	499	9	fried	fried	JJ
18435	499	10	potatoes	potato	NNS
18435	499	11	,	,	,
18435	499	12	serving	serve	VBG
18435	499	13	either	either	CC
18435	499	14	piquant	piquant	NN
18435	499	15	,	,	,
18435	499	16	D'Italian	D'Italian	NNP
18435	499	17	,	,	,
18435	499	18	or	or	CC
18435	499	19	tomato	tomato	NN
18435	499	20	sauce	sauce	NN
18435	499	21	.	.	.
18435	500	1	~STEWED	~STEWED	NFP
18435	500	2	SAUSAGE	sausage	NN
18435	500	3	WITH	with	IN
18435	500	4	CABBAGE~--Procure	cabbage~--procure	ADD
18435	500	5	a	a	DT
18435	500	6	medium	medium	JJ
18435	500	7	sized	sized	JJ
18435	500	8	white	white	JJ
18435	500	9	cabbage	cabbage	NN
18435	500	10	,	,	,
18435	500	11	remove	remove	VB
18435	500	12	all	all	PDT
18435	500	13	the	the	DT
18435	500	14	green	green	JJ
18435	500	15	leaves	leave	NNS
18435	500	16	,	,	,
18435	500	17	and	and	CC
18435	500	18	cut	cut	VBD
18435	500	19	it	-PRON-	PRP
18435	500	20	into	into	IN
18435	500	21	quarters	quarter	NNS
18435	500	22	,	,	,
18435	500	23	removing	remove	VBG
18435	500	24	the	the	DT
18435	500	25	center	center	NN
18435	500	26	stalks	stalk	NNS
18435	500	27	.	.	.
18435	501	1	Wash	wash	VB
18435	501	2	thoroughly	thoroughly	RB
18435	501	3	in	in	IN
18435	501	4	cold	cold	JJ
18435	501	5	water	water	NN
18435	501	6	,	,	,
18435	501	7	drain	drain	VB
18435	501	8	well	well	RB
18435	501	9	and	and	CC
18435	501	10	cut	cut	VBD
18435	501	11	into	into	IN
18435	501	12	small	small	JJ
18435	501	13	pieces	piece	NNS
18435	501	14	.	.	.
18435	502	1	Put	put	VB
18435	502	2	in	in	RP
18435	502	3	boiling	boil	VBG
18435	502	4	salted	salt	VBN
18435	502	5	water	water	NN
18435	502	6	for	for	IN
18435	502	7	five	five	CD
18435	502	8	minutes	minute	NNS
18435	502	9	.	.	.
18435	503	1	Take	take	VB
18435	503	2	out	out	RP
18435	503	3	and	and	CC
18435	503	4	put	put	VBN
18435	503	5	in	in	RP
18435	503	6	cold	cold	JJ
18435	503	7	water	water	NN
18435	503	8	and	and	CC
18435	503	9	cool	cool	VB
18435	503	10	moderately	moderately	RB
18435	503	11	.	.	.
18435	504	1	Drain	drain	VB
18435	504	2	in	in	IN
18435	504	3	a	a	DT
18435	504	4	colander	colander	NN
18435	504	5	and	and	CC
18435	504	6	put	put	VBD
18435	504	7	in	in	RP
18435	504	8	a	a	DT
18435	504	9	saucepan	saucepan	NN
18435	504	10	with	with	IN
18435	504	11	one	one	CD
18435	504	12	gill	gill	NN
18435	504	13	of	of	IN
18435	504	14	fat	fat	NN
18435	504	15	from	from	IN
18435	504	16	soup	soup	NN
18435	504	17	stock	stock	NN
18435	504	18	or	or	CC
18435	504	19	one	one	CD
18435	504	20	ounce	ounce	NN
18435	504	21	of	of	IN
18435	504	22	butter	butter	NN
18435	504	23	.	.	.
18435	505	1	Season	season	NN
18435	505	2	with	with	IN
18435	505	3	a	a	DT
18435	505	4	pinch	pinch	NN
18435	505	5	of	of	IN
18435	505	6	salt	salt	NN
18435	505	7	and	and	CC
18435	505	8	one	one	CD
18435	505	9	-	-	HYPH
18435	505	10	half	half	NN
18435	505	11	pinch	pinch	NN
18435	505	12	of	of	IN
18435	505	13	pepper	pepper	NN
18435	505	14	,	,	,
18435	505	15	a	a	DT
18435	505	16	medium	medium	JJ
18435	505	17	sized	sized	JJ
18435	505	18	onion	onion	NN
18435	505	19	and	and	CC
18435	505	20	a	a	DT
18435	505	21	carrot	carrot	NN
18435	505	22	cut	cut	NN
18435	505	23	into	into	IN
18435	505	24	small	small	JJ
18435	505	25	quarters	quarter	NNS
18435	505	26	.	.	.
18435	506	1	Put	put	VB
18435	506	2	on	on	RP
18435	506	3	the	the	DT
18435	506	4	cover	cover	NN
18435	506	5	of	of	IN
18435	506	6	the	the	DT
18435	506	7	saucepan	saucepan	NN
18435	506	8	,	,	,
18435	506	9	set	set	VBN
18435	506	10	on	on	IN
18435	506	11	a	a	DT
18435	506	12	moderate	moderate	JJ
18435	506	13	fire	fire	NN
18435	506	14	and	and	CC
18435	506	15	cook	cook	NN
18435	506	16	for	for	IN
18435	506	17	half	half	PDT
18435	506	18	an	an	DT
18435	506	19	hour	hour	NN
18435	506	20	.	.	.
18435	507	1	Take	take	VB
18435	507	2	twelve	twelve	CD
18435	507	3	sausages	sausage	NNS
18435	507	4	,	,	,
18435	507	5	prick	prick	VB
18435	507	6	them	-PRON-	PRP
18435	507	7	with	with	IN
18435	507	8	a	a	DT
18435	507	9	fork	fork	NN
18435	507	10	,	,	,
18435	507	11	add	add	VB
18435	507	12	them	-PRON-	PRP
18435	507	13	to	to	IN
18435	507	14	the	the	DT
18435	507	15	cabbage	cabbage	NN
18435	507	16	and	and	CC
18435	507	17	allow	allow	VB
18435	507	18	all	all	DT
18435	507	19	to	to	TO
18435	507	20	cook	cook	VB
18435	507	21	together	together	RB
18435	507	22	for	for	IN
18435	507	23	twelve	twelve	CD
18435	507	24	minutes	minute	NNS
18435	507	25	.	.	.
18435	508	1	Dress	dress	VB
18435	508	2	the	the	DT
18435	508	3	cabbage	cabbage	NN
18435	508	4	on	on	IN
18435	508	5	a	a	DT
18435	508	6	hot	hot	JJ
18435	508	7	dish	dish	NN
18435	508	8	and	and	CC
18435	508	9	arrange	arrange	VB
18435	508	10	the	the	DT
18435	508	11	sausages	sausage	NNS
18435	508	12	and	and	CC
18435	508	13	carrot	carrot	NN
18435	508	14	on	on	IN
18435	508	15	top	top	NN
18435	508	16	.	.	.
18435	509	1	Serve	serve	VB
18435	509	2	very	very	RB
18435	509	3	hot	hot	JJ
18435	509	4	.	.	.
18435	510	1	~SUCKLING	~SUCKLING	NFP
18435	510	2	PIG~--The	PIG~--The	NNP
18435	510	3	pig	pig	NN
18435	510	4	should	should	MD
18435	510	5	not	not	RB
18435	510	6	be	be	VB
18435	510	7	more	more	JJR
18435	510	8	than	than	IN
18435	510	9	a	a	DT
18435	510	10	month	month	NN
18435	510	11	or	or	CC
18435	510	12	six	six	CD
18435	510	13	weeks	week	NNS
18435	510	14	old	old	JJ
18435	510	15	,	,	,
18435	510	16	and	and	CC
18435	510	17	if	if	IN
18435	510	18	possible	possible	JJ
18435	510	19	should	should	MD
18435	510	20	be	be	VB
18435	510	21	dressed	dress	VBN
18435	510	22	the	the	DT
18435	510	23	day	day	NN
18435	510	24	after	after	IN
18435	510	25	it	-PRON-	PRP
18435	510	26	is	be	VBZ
18435	510	27	killed	kill	VBN
18435	510	28	.	.	.
18435	511	1	First	first	RB
18435	511	2	,	,	,
18435	511	3	scald	scald	VB
18435	511	4	it	-PRON-	PRP
18435	511	5	as	as	IN
18435	511	6	follows	follow	VBZ
18435	511	7	:	:	:
18435	511	8	Soak	soak	VB
18435	511	9	the	the	DT
18435	511	10	pig	pig	NN
18435	511	11	in	in	IN
18435	511	12	cold	cold	JJ
18435	511	13	water	water	NN
18435	511	14	for	for	IN
18435	511	15	fifteen	fifteen	CD
18435	511	16	minutes	minute	NNS
18435	511	17	,	,	,
18435	511	18	then	then	RB
18435	511	19	plunge	plunge	VB
18435	511	20	it	-PRON-	PRP
18435	511	21	into	into	IN
18435	511	22	boiling	boiling	NN
18435	511	23	water	water	NN
18435	511	24	.	.	.
18435	512	1	Hold	hold	VB
18435	512	2	it	-PRON-	PRP
18435	512	3	by	by	IN
18435	512	4	the	the	DT
18435	512	5	head	head	NN
18435	512	6	and	and	CC
18435	512	7	shake	shake	VB
18435	512	8	around	around	RP
18435	512	9	until	until	IN
18435	512	10	the	the	DT
18435	512	11	hairs	hair	NNS
18435	512	12	begin	begin	VBP
18435	512	13	to	to	TO
18435	512	14	loosen	loosen	VB
18435	512	15	.	.	.
18435	513	1	Take	take	VB
18435	513	2	out	out	IN
18435	513	3	of	of	IN
18435	513	4	the	the	DT
18435	513	5	water	water	NN
18435	513	6	and	and	CC
18435	513	7	rub	rub	VB
18435	513	8	vigorously	vigorously	RB
18435	513	9	with	with	IN
18435	513	10	a	a	DT
18435	513	11	coarse	coarse	JJ
18435	513	12	towel	towel	NN
18435	513	13	,	,	,
18435	513	14	until	until	IN
18435	513	15	all	all	DT
18435	513	16	hairs	hair	NNS
18435	513	17	are	be	VBP
18435	513	18	removed	remove	VBN
18435	513	19	.	.	.
18435	514	1	Cut	cut	VB
18435	514	2	the	the	DT
18435	514	3	pig	pig	NN
18435	514	4	open	open	NN
18435	514	5	,	,	,
18435	514	6	remove	remove	VB
18435	514	7	the	the	DT
18435	514	8	entrails	entrail	NNS
18435	514	9	,	,	,
18435	514	10	wash	wash	VB
18435	514	11	thoroughly	thoroughly	RB
18435	514	12	in	in	IN
18435	514	13	cold	cold	JJ
18435	514	14	water	water	NN
18435	514	15	.	.	.
18435	515	1	Dry	Dry	NNP
18435	515	2	on	on	IN
18435	515	3	a	a	DT
18435	515	4	towel	towel	NN
18435	515	5	,	,	,
18435	515	6	cut	cut	VB
18435	515	7	the	the	DT
18435	515	8	feet	foot	NNS
18435	515	9	off	off	RP
18435	515	10	at	at	IN
18435	515	11	the	the	DT
18435	515	12	first	first	JJ
18435	515	13	joint	joint	JJ
18435	515	14	leaving	leave	VBG
18435	515	15	enough	enough	JJ
18435	515	16	skin	skin	NN
18435	515	17	to	to	TO
18435	515	18	turn	turn	VB
18435	515	19	over	over	RP
18435	515	20	and	and	CC
18435	515	21	keep	keep	VB
18435	515	22	it	-PRON-	PRP
18435	515	23	wrapped	wrap	VBN
18435	515	24	in	in	IN
18435	515	25	a	a	DT
18435	515	26	wet	wet	JJ
18435	515	27	cloth	cloth	NN
18435	515	28	until	until	IN
18435	515	29	ready	ready	JJ
18435	515	30	for	for	IN
18435	515	31	use	use	NN
18435	515	32	.	.	.
18435	516	1	SALADS	SALADS	NNP
18435	516	2	~ASPARAGUS	~asparagus	CD
18435	516	3	SALAD~--Cook	SALAD~--Cook	VBD
18435	516	4	the	the	DT
18435	516	5	asparagus	asparagus	NN
18435	516	6	in	in	IN
18435	516	7	salted	salt	VBN
18435	516	8	water	water	NN
18435	516	9	,	,	,
18435	516	10	drain	drain	VB
18435	516	11	and	and	CC
18435	516	12	chill	chill	NN
18435	516	13	.	.	.
18435	517	1	Serve	serve	VB
18435	517	2	with	with	IN
18435	517	3	French	french	JJ
18435	517	4	dressing	dressing	NN
18435	517	5	or	or	CC
18435	517	6	sprinkle	sprinkle	VB
18435	517	7	lightly	lightly	RB
18435	517	8	with	with	IN
18435	517	9	a	a	DT
18435	517	10	little	little	JJ
18435	517	11	oil	oil	NN
18435	517	12	dressing	dressing	NN
18435	517	13	;	;	:
18435	517	14	let	let	VBD
18435	517	15	stand	stand	VB
18435	517	16	a	a	DT
18435	517	17	half	half	JJ
18435	517	18	hour	hour	NN
18435	517	19	and	and	CC
18435	517	20	serve	serve	VB
18435	517	21	with	with	IN
18435	517	22	mayonnaise	mayonnaise	NN
18435	517	23	or	or	CC
18435	517	24	boiled	boil	VBN
18435	517	25	dressing	dressing	NN
18435	517	26	as	as	IN
18435	517	27	any	any	DT
18435	517	28	one	one	CD
18435	517	29	of	of	IN
18435	517	30	the	the	DT
18435	517	31	three	three	CD
18435	517	32	distinct	distinct	JJ
18435	517	33	kinds	kind	NNS
18435	517	34	is	be	VBZ
18435	517	35	appropriate	appropriate	JJ
18435	517	36	with	with	IN
18435	517	37	this	this	DT
18435	517	38	salad	salad	NN
18435	517	39	.	.	.
18435	518	1	~BEET	~BEET	NFP
18435	518	2	SALAD~--Bake	salad~--bake	VB
18435	518	3	the	the	DT
18435	518	4	beets	beet	NNS
18435	518	5	until	until	IN
18435	518	6	tender	tender	NN
18435	518	7	,	,	,
18435	518	8	remove	remove	VB
18435	518	9	the	the	DT
18435	518	10	skins	skin	NNS
18435	518	11	and	and	CC
18435	518	12	place	place	VB
18435	518	13	them	-PRON-	PRP
18435	518	14	in	in	IN
18435	518	15	the	the	DT
18435	518	16	ice	ice	NN
18435	518	17	box	box	NN
18435	518	18	to	to	TO
18435	518	19	chill	chill	VB
18435	518	20	.	.	.
18435	519	1	Shred	shre	VBN
18435	519	2	a	a	DT
18435	519	3	white	white	JJ
18435	519	4	cabbage	cabbage	NN
18435	519	5	finely	finely	RB
18435	519	6	and	and	CC
18435	519	7	sprinkle	sprinkle	VB
18435	519	8	well	well	RB
18435	519	9	with	with	IN
18435	519	10	salt	salt	NN
18435	519	11	and	and	CC
18435	519	12	use	use	VB
18435	519	13	lettuce	lettuce	NN
18435	519	14	leaves	leave	NNS
18435	519	15	to	to	TO
18435	519	16	line	line	VB
18435	519	17	the	the	DT
18435	519	18	salad	salad	NN
18435	519	19	bowl	bowl	NN
18435	519	20	.	.	.
18435	520	1	Slice	slice	VB
18435	520	2	the	the	DT
18435	520	3	beets	beet	NNS
18435	520	4	,	,	,
18435	520	5	place	place	VB
18435	520	6	them	-PRON-	PRP
18435	520	7	on	on	IN
18435	520	8	the	the	DT
18435	520	9	lettuce	lettuce	NN
18435	520	10	,	,	,
18435	520	11	spread	spread	VBN
18435	520	12	with	with	IN
18435	520	13	a	a	DT
18435	520	14	layer	layer	NN
18435	520	15	of	of	IN
18435	520	16	cabbage	cabbage	NN
18435	520	17	,	,	,
18435	520	18	garnish	garnish	VBP
18435	520	19	with	with	IN
18435	520	20	sliced	slice	VBN
18435	520	21	beets	beet	NNS
18435	520	22	cut	cut	VBN
18435	520	23	in	in	IN
18435	520	24	points	point	NNS
18435	520	25	and	and	CC
18435	520	26	dress	dress	VB
18435	520	27	with	with	IN
18435	520	28	mayonnaise	mayonnaise	NN
18435	520	29	or	or	CC
18435	520	30	boiled	boil	VBN
18435	520	31	dressing	dressing	NN
18435	520	32	.	.	.
18435	521	1	~BIRDS	~BIRDS	NFP
18435	521	2	NEST	NEST	NNP
18435	521	3	SALAD~--Have	SALAD~--Have	NNP
18435	521	4	ready	ready	JJ
18435	521	5	as	as	IN
18435	521	6	many	many	JJ
18435	521	7	crisp	crisp	JJ
18435	521	8	leaves	leave	NNS
18435	521	9	of	of	IN
18435	521	10	lettuce	lettuce	NN
18435	521	11	as	as	IN
18435	521	12	may	may	MD
18435	521	13	be	be	VB
18435	521	14	required	require	VBN
18435	521	15	to	to	TO
18435	521	16	make	make	VB
18435	521	17	a	a	DT
18435	521	18	dainty	dainty	NN
18435	521	19	little	little	JJ
18435	521	20	nest	nest	NN
18435	521	21	for	for	IN
18435	521	22	each	each	DT
18435	521	23	person	person	NN
18435	521	24	.	.	.
18435	522	1	Curl	curl	VB
18435	522	2	them	-PRON-	PRP
18435	522	3	into	into	IN
18435	522	4	shape	shape	NN
18435	522	5	and	and	CC
18435	522	6	in	in	IN
18435	522	7	each	each	DT
18435	522	8	one	one	CD
18435	522	9	place	place	NN
18435	522	10	tiny	tiny	JJ
18435	522	11	speckled	speckled	JJ
18435	522	12	eggs	egg	NNS
18435	522	13	made	make	VBN
18435	522	14	by	by	IN
18435	522	15	rolling	roll	VBG
18435	522	16	cream	cream	NN
18435	522	17	cheese	cheese	NN
18435	522	18	into	into	IN
18435	522	19	shape	shape	NN
18435	522	20	,	,	,
18435	522	21	then	then	RB
18435	522	22	sprinkle	sprinkle	VB
18435	522	23	with	with	IN
18435	522	24	fine	fine	JJ
18435	522	25	chopped	chop	VBN
18435	522	26	parsley	parsley	NN
18435	522	27	.	.	.
18435	523	1	Serve	serve	VB
18435	523	2	with	with	IN
18435	523	3	French	french	JJ
18435	523	4	dressing	dressing	NN
18435	523	5	hidden	hide	VBN
18435	523	6	under	under	IN
18435	523	7	the	the	DT
18435	523	8	leaves	leave	NNS
18435	523	9	of	of	IN
18435	523	10	the	the	DT
18435	523	11	nest	nest	NN
18435	523	12	.	.	.
18435	524	1	~CABBAGE	~CABBAGE	NFP
18435	524	2	SALAD~--Chop	SALAD~--Chop	NNP
18435	524	3	or	or	CC
18435	524	4	shave	shave	VB
18435	524	5	fine	fine	JJ
18435	524	6	,	,	,
18435	524	7	half	half	PDT
18435	524	8	a	a	DT
18435	524	9	medium	medium	JJ
18435	524	10	size	size	NN
18435	524	11	head	head	NN
18435	524	12	of	of	IN
18435	524	13	cabbage	cabbage	NN
18435	524	14	that	that	WDT
18435	524	15	has	have	VBZ
18435	524	16	been	be	VBN
18435	524	17	left	leave	VBN
18435	524	18	in	in	IN
18435	524	19	cold	cold	JJ
18435	524	20	water	water	NN
18435	524	21	until	until	IN
18435	524	22	crisp	crisp	RB
18435	524	23	,	,	,
18435	524	24	then	then	RB
18435	524	25	drain	drain	VB
18435	524	26	.	.	.
18435	525	1	Season	season	NN
18435	525	2	with	with	IN
18435	525	3	salt	salt	NN
18435	525	4	and	and	CC
18435	525	5	pepper	pepper	NN
18435	525	6	,	,	,
18435	525	7	then	then	RB
18435	525	8	pour	pour	VB
18435	525	9	over	over	IN
18435	525	10	it	-PRON-	PRP
18435	525	11	a	a	DT
18435	525	12	dressing	dressing	NN
18435	525	13	made	make	VBD
18435	525	14	this	this	DT
18435	525	15	way	way	NN
18435	525	16	:	:	:
18435	525	17	Beat	beat	VB
18435	525	18	the	the	DT
18435	525	19	yolks	yolk	NNS
18435	525	20	of	of	IN
18435	525	21	two	two	CD
18435	525	22	eggs	egg	NNS
18435	525	23	,	,	,
18435	525	24	add	add	VB
18435	525	25	two	two	CD
18435	525	26	tablespoons	tablespoon	NNS
18435	525	27	of	of	IN
18435	525	28	melted	melted	JJ
18435	525	29	butter	butter	NN
18435	525	30	and	and	CC
18435	525	31	beat	beat	VBD
18435	525	32	again	again	RB
18435	525	33	.	.	.
18435	526	1	Add	add	VB
18435	526	2	two	two	CD
18435	526	3	tablespoons	tablespoon	NNS
18435	526	4	thick	thick	JJ
18435	526	5	sour	sour	JJ
18435	526	6	cream	cream	NN
18435	526	7	,	,	,
18435	526	8	two	two	CD
18435	526	9	tablespoons	tablespoon	NNS
18435	526	10	sugar	sugar	NN
18435	526	11	,	,	,
18435	526	12	a	a	DT
18435	526	13	sprinkle	sprinkle	NN
18435	526	14	of	of	IN
18435	526	15	mustard	mustard	NN
18435	526	16	and	and	CC
18435	526	17	half	half	NN
18435	526	18	cup	cup	NN
18435	526	19	of	of	IN
18435	526	20	vinegar	vinegar	NN
18435	526	21	.	.	.
18435	527	1	Beat	beat	VB
18435	527	2	until	until	IN
18435	527	3	thoroughly	thoroughly	RB
18435	527	4	mixed	mix	VBN
18435	527	5	,	,	,
18435	527	6	pour	pour	VBP
18435	527	7	over	over	IN
18435	527	8	the	the	DT
18435	527	9	cabbage	cabbage	NN
18435	527	10	and	and	CC
18435	527	11	toss	toss	VB
18435	527	12	lightly	lightly	RB
18435	527	13	until	until	IN
18435	527	14	uniformly	uniformly	RB
18435	527	15	seasoned	season	VBN
18435	527	16	.	.	.
18435	528	1	~CAULIFLOWER	~CAULIFLOWER	NFP
18435	528	2	MAYONNAISE~--Take	mayonnaise~--take	CD
18435	528	3	cold	cold	JJ
18435	528	4	boiled	boil	VBN
18435	528	5	cauliflower	cauliflower	NN
18435	528	6	,	,	,
18435	528	7	break	break	VB
18435	528	8	into	into	IN
18435	528	9	branches	branch	NNS
18435	528	10	,	,	,
18435	528	11	adding	add	VBG
18435	528	12	salt	salt	NN
18435	528	13	,	,	,
18435	528	14	pepper	pepper	NN
18435	528	15	and	and	CC
18435	528	16	vinegar	vinegar	NN
18435	528	17	to	to	TO
18435	528	18	season	season	NN
18435	528	19	.	.	.
18435	529	1	Heap	heap	VB
18435	529	2	on	on	IN
18435	529	3	a	a	DT
18435	529	4	platter	platter	NN
18435	529	5	,	,	,
18435	529	6	making	make	VBG
18435	529	7	the	the	DT
18435	529	8	flowers	flower	NNS
18435	529	9	come	come	VB
18435	529	10	to	to	IN
18435	529	11	a	a	DT
18435	529	12	point	point	NN
18435	529	13	at	at	IN
18435	529	14	the	the	DT
18435	529	15	top	top	NN
18435	529	16	.	.	.
18435	530	1	Surround	surround	VB
18435	530	2	with	with	IN
18435	530	3	a	a	DT
18435	530	4	garnish	garnish	NN
18435	530	5	of	of	IN
18435	530	6	cooked	cook	VBN
18435	530	7	and	and	CC
18435	530	8	diced	diced	JJ
18435	530	9	carrots	carrot	NNS
18435	530	10	,	,	,
18435	530	11	turnips	turnip	NNS
18435	530	12	,	,	,
18435	530	13	green	green	JJ
18435	530	14	peas	pea	NNS
18435	530	15	.	.	.
18435	531	1	Pour	pour	VB
18435	531	2	mayonnaise	mayonnaise	NN
18435	531	3	over	over	IN
18435	531	4	all	all	DT
18435	531	5	,	,	,
18435	531	6	chill	chill	VB
18435	531	7	and	and	CC
18435	531	8	serve	serve	VB
18435	531	9	.	.	.
18435	532	1	Another	another	DT
18435	532	2	garnish	garnish	NN
18435	532	3	for	for	IN
18435	532	4	cauliflower	cauliflower	NN
18435	532	5	is	be	VBZ
18435	532	6	pickled	pickle	VBN
18435	532	7	beets	beet	NNS
18435	532	8	.	.	.
18435	533	1	~CELERY	~CELERY	NFP
18435	533	2	AND	and	CC
18435	533	3	NUT	NUT	NNP
18435	533	4	SALAD~--Cut	SALAD~--Cut	VBD
18435	533	5	enough	enough	JJ
18435	533	6	celery	celery	NN
18435	533	7	fine	fine	JJ
18435	533	8	to	to	TO
18435	533	9	measure	measure	VB
18435	533	10	two	two	CD
18435	533	11	cups	cup	NNS
18435	533	12	,	,	,
18435	533	13	add	add	VB
18435	533	14	one	one	CD
18435	533	15	cup	cup	NN
18435	533	16	of	of	IN
18435	533	17	finely	finely	RB
18435	533	18	shredded	shred	VBN
18435	533	19	or	or	CC
18435	533	20	shaved	shave	VBN
18435	533	21	cabbage	cabbage	NN
18435	533	22	and	and	CC
18435	533	23	one	one	CD
18435	533	24	and	and	CC
18435	533	25	one	one	CD
18435	533	26	-	-	HYPH
18435	533	27	half	half	NN
18435	533	28	cups	cup	NNS
18435	533	29	of	of	IN
18435	533	30	walnut	walnut	NNP
18435	533	31	meats	meat	NNS
18435	533	32	,	,	,
18435	533	33	broken	break	VBN
18435	533	34	in	in	IN
18435	533	35	small	small	JJ
18435	533	36	pieces	piece	NNS
18435	533	37	,	,	,
18435	533	38	but	but	CC
18435	533	39	not	not	RB
18435	533	40	chopped	chop	VBN
18435	533	41	.	.	.
18435	534	1	Mix	mix	VB
18435	534	2	and	and	CC
18435	534	3	moisten	moisten	VB
18435	534	4	on	on	IN
18435	534	5	a	a	DT
18435	534	6	serving	serve	VBG
18435	534	7	dish	dish	NN
18435	534	8	and	and	CC
18435	534	9	garnish	garnish	VB
18435	534	10	with	with	IN
18435	534	11	celery	celery	NN
18435	534	12	tips	tip	NNS
18435	534	13	.	.	.
18435	535	1	~CREOLE	~CREOLE	NNP
18435	535	2	SALAD~--Half	salad~--half	CD
18435	535	3	cup	cup	NN
18435	535	4	of	of	IN
18435	535	5	olive	olive	NN
18435	535	6	oil	oil	NN
18435	535	7	,	,	,
18435	535	8	five	five	CD
18435	535	9	tablespoons	tablespoon	NNS
18435	535	10	of	of	IN
18435	535	11	vinegar	vinegar	NN
18435	535	12	,	,	,
18435	535	13	half	half	JJ
18435	535	14	teaspoon	teaspoon	NN
18435	535	15	of	of	IN
18435	535	16	powdered	powdered	JJ
18435	535	17	sugar	sugar	NN
18435	535	18	,	,	,
18435	535	19	one	one	CD
18435	535	20	teaspoon	teaspoon	NN
18435	535	21	salt	salt	NN
18435	535	22	,	,	,
18435	535	23	two	two	CD
18435	535	24	tablespoons	tablespoon	NNS
18435	535	25	chopped	chop	VBD
18435	535	26	red	red	JJ
18435	535	27	pepper	pepper	NN
18435	535	28	,	,	,
18435	535	29	three	three	CD
18435	535	30	tablespoons	tablespoon	NNS
18435	535	31	chopped	chop	VBD
18435	535	32	green	green	JJ
18435	535	33	peppers	pepper	NNS
18435	535	34	,	,	,
18435	535	35	half	half	DT
18435	535	36	Bermuda	Bermuda	NNP
18435	535	37	onion	onion	NN
18435	535	38	,	,	,
18435	535	39	parsley	parsley	NN
18435	535	40	and	and	CC
18435	535	41	lettuce	lettuce	NN
18435	535	42	and	and	CC
18435	535	43	serve	serve	VB
18435	535	44	.	.	.
18435	536	1	~FISH	~fish	NN
18435	536	2	SALAD~--Remove	SALAD~--Remove	NNP
18435	536	3	skin	skin	NN
18435	536	4	and	and	CC
18435	536	5	bones	bone	NNS
18435	536	6	and	and	CC
18435	536	7	flake	flake	VB
18435	536	8	cold	cold	JJ
18435	536	9	cooked	cooked	JJ
18435	536	10	fish	fish	NN
18435	536	11	.	.	.
18435	537	1	Sprinkle	sprinkle	VB
18435	537	2	with	with	IN
18435	537	3	salt	salt	NN
18435	537	4	and	and	CC
18435	537	5	pepper	pepper	NN
18435	537	6	and	and	CC
18435	537	7	add	add	VB
18435	537	8	a	a	DT
18435	537	9	few	few	JJ
18435	537	10	drops	drop	NNS
18435	537	11	of	of	IN
18435	537	12	lemon	lemon	NN
18435	537	13	juice	juice	NN
18435	537	14	.	.	.
18435	538	1	Arrange	arrange	VB
18435	538	2	on	on	IN
18435	538	3	a	a	DT
18435	538	4	bed	bed	NN
18435	538	5	of	of	IN
18435	538	6	shredded	shred	VBN
18435	538	7	lettuce	lettuce	NN
18435	538	8	in	in	IN
18435	538	9	the	the	DT
18435	538	10	shape	shape	NN
18435	538	11	of	of	IN
18435	538	12	a	a	DT
18435	538	13	fish	fish	NN
18435	538	14	.	.	.
18435	539	1	Cover	cover	VB
18435	539	2	with	with	IN
18435	539	3	mayonnaise	mayonnaise	NN
18435	539	4	or	or	CC
18435	539	5	cream	cream	NN
18435	539	6	dressing	dress	VBG
18435	539	7	and	and	CC
18435	539	8	garnish	garnish	VB
18435	539	9	with	with	IN
18435	539	10	hard	hard	JJ
18435	539	11	boiled	boil	VBN
18435	539	12	eggs	egg	NNS
18435	539	13	and	and	CC
18435	539	14	parsley	parsley	NN
18435	539	15	.	.	.
18435	540	1	~JELLIED	~JELLIED	NFP
18435	540	2	CUCUMBER~--Pare	CUCUMBER~--Pare	NNP
18435	540	3	and	and	CC
18435	540	4	slice	slice	VB
18435	540	5	cucumbers	cucumber	NNS
18435	540	6	and	and	CC
18435	540	7	cook	cook	NN
18435	540	8	in	in	IN
18435	540	9	water	water	NN
18435	540	10	to	to	TO
18435	540	11	cover	cover	VB
18435	540	12	until	until	IN
18435	540	13	tender	tender	NN
18435	540	14	.	.	.
18435	541	1	Drain	drain	NN
18435	541	2	,	,	,
18435	541	3	season	season	NN
18435	541	4	with	with	IN
18435	541	5	salt	salt	NN
18435	541	6	,	,	,
18435	541	7	a	a	DT
18435	541	8	few	few	JJ
18435	541	9	grains	grain	NNS
18435	541	10	of	of	IN
18435	541	11	cayenne	cayenne	NN
18435	541	12	,	,	,
18435	541	13	and	and	CC
18435	541	14	to	to	IN
18435	541	15	one	one	CD
18435	541	16	cup	cup	NN
18435	541	17	of	of	IN
18435	541	18	the	the	DT
18435	541	19	cooked	cooked	JJ
18435	541	20	cucumber	cucumber	NN
18435	541	21	add	add	VBP
18435	541	22	a	a	DT
18435	541	23	level	level	NN
18435	541	24	teaspoon	teaspoon	NN
18435	541	25	of	of	IN
18435	541	26	gelatin	gelatin	NN
18435	541	27	dissolved	dissolve	VBN
18435	541	28	in	in	IN
18435	541	29	a	a	DT
18435	541	30	spoonful	spoonful	NN
18435	541	31	of	of	IN
18435	541	32	cold	cold	JJ
18435	541	33	water	water	NN
18435	541	34	.	.	.
18435	542	1	Stir	stir	VB
18435	542	2	the	the	DT
18435	542	3	soaked	soak	VBN
18435	542	4	gelatin	gelatin	NN
18435	542	5	in	in	IN
18435	542	6	while	while	IN
18435	542	7	the	the	DT
18435	542	8	cucumber	cucumber	NN
18435	542	9	is	be	VBZ
18435	542	10	hot	hot	JJ
18435	542	11	.	.	.
18435	543	1	Set	Set	VBN
18435	543	2	into	into	IN
18435	543	3	a	a	DT
18435	543	4	cold	cold	JJ
18435	543	5	place	place	NN
18435	543	6	to	to	TO
18435	543	7	chill	chill	VB
18435	543	8	and	and	CC
18435	543	9	become	become	VB
18435	543	10	firm	firm	JJ
18435	543	11	.	.	.
18435	544	1	If	if	IN
18435	544	2	a	a	DT
18435	544	3	large	large	JJ
18435	544	4	mold	mold	NN
18435	544	5	is	be	VBZ
18435	544	6	used	use	VBN
18435	544	7	break	break	NN
18435	544	8	up	up	RP
18435	544	9	roughly	roughly	RB
18435	544	10	into	into	IN
18435	544	11	pieces	piece	NNS
18435	544	12	,	,	,
18435	544	13	if	if	IN
18435	544	14	small	small	JJ
18435	544	15	molds	mold	NNS
18435	544	16	are	be	VBP
18435	544	17	taken	take	VBN
18435	544	18	then	then	RB
18435	544	19	unmold	unmold	JJ
18435	544	20	onto	onto	IN
18435	544	21	lettuce	lettuce	NN
18435	544	22	leaves	leave	NNS
18435	544	23	and	and	CC
18435	544	24	serve	serve	VB
18435	544	25	with	with	IN
18435	544	26	mayonnaise	mayonnaise	NN
18435	544	27	.	.	.
18435	545	1	~NUT	~nut	UH
18435	545	2	AND	and	CC
18435	545	3	CELERY	celery	VB
18435	545	4	SALAD~--Cover	SALAD~--Cover	:
18435	545	5	one	one	CD
18435	545	6	cup	cup	NN
18435	545	7	of	of	IN
18435	545	8	walnut	walnut	NNP
18435	545	9	meats	meat	NNS
18435	545	10	and	and	CC
18435	545	11	two	two	CD
18435	545	12	slices	slice	NNS
18435	545	13	of	of	IN
18435	545	14	onion	onion	NN
18435	545	15	with	with	IN
18435	545	16	boiling	boiling	NN
18435	545	17	water	water	NN
18435	545	18	,	,	,
18435	545	19	to	to	TO
18435	545	20	which	which	WDT
18435	545	21	is	be	VBZ
18435	545	22	added	add	VBN
18435	545	23	a	a	DT
18435	545	24	teaspoon	teaspoon	NN
18435	545	25	of	of	IN
18435	545	26	salt	salt	NN
18435	545	27	.	.	.
18435	546	1	Cook	cook	VB
18435	546	2	half	half	PDT
18435	546	3	an	an	DT
18435	546	4	hour	hour	NN
18435	546	5	,	,	,
18435	546	6	drain	drain	VB
18435	546	7	,	,	,
18435	546	8	turn	turn	VBP
18435	546	9	into	into	IN
18435	546	10	ice	ice	NN
18435	546	11	cold	cold	JJ
18435	546	12	water	water	NN
18435	546	13	for	for	IN
18435	546	14	ten	ten	CD
18435	546	15	minutes	minute	NNS
18435	546	16	,	,	,
18435	546	17	then	then	RB
18435	546	18	rub	rub	VB
18435	546	19	off	off	RP
18435	546	20	the	the	DT
18435	546	21	brown	brown	JJ
18435	546	22	skin	skin	NN
18435	546	23	.	.	.
18435	547	1	Add	add	VB
18435	547	2	the	the	DT
18435	547	3	nuts	nut	NNS
18435	547	4	broken	break	VBN
18435	547	5	in	in	IN
18435	547	6	small	small	JJ
18435	547	7	pieces	piece	NNS
18435	547	8	to	to	IN
18435	547	9	two	two	CD
18435	547	10	cups	cup	NNS
18435	547	11	of	of	IN
18435	547	12	celery	celery	NN
18435	547	13	cut	cut	NN
18435	547	14	in	in	IN
18435	547	15	small	small	JJ
18435	547	16	pieces	piece	NNS
18435	547	17	crosswise	crosswise	NN
18435	547	18	.	.	.
18435	548	1	Use	use	VB
18435	548	2	only	only	RB
18435	548	3	the	the	DT
18435	548	4	white	white	JJ
18435	548	5	inner	inner	JJ
18435	548	6	stalks	stalk	NNS
18435	548	7	,	,	,
18435	548	8	serve	serve	VB
18435	548	9	with	with	IN
18435	548	10	a	a	DT
18435	548	11	cream	cream	NN
18435	548	12	dressing	dress	VBG
18435	548	13	.	.	.
18435	549	1	~SALAD~--Two	~SALAD~--Two	NFP
18435	549	2	cups	cup	NNS
18435	549	3	of	of	IN
18435	549	4	apples	apple	NNS
18435	549	5	cut	cut	VBN
18435	549	6	into	into	IN
18435	549	7	small	small	JJ
18435	549	8	pieces	piece	NNS
18435	549	9	,	,	,
18435	549	10	one	one	CD
18435	549	11	cup	cup	NN
18435	549	12	celery	celery	NN
18435	549	13	cut	cut	NN
18435	549	14	into	into	IN
18435	549	15	small	small	JJ
18435	549	16	pieces	piece	NNS
18435	549	17	,	,	,
18435	549	18	one	one	CD
18435	549	19	cup	cup	NN
18435	549	20	English	english	JJ
18435	549	21	walnuts	walnut	NNS
18435	549	22	.	.	.
18435	550	1	Serve	serve	VB
18435	550	2	on	on	IN
18435	550	3	a	a	DT
18435	550	4	lettuce	lettuce	NN
18435	550	5	leaf	leaf	NN
18435	550	6	with	with	IN
18435	550	7	mayonnaise	mayonnaise	NN
18435	550	8	dressing	dressing	NN
18435	550	9	,	,	,
18435	550	10	made	make	VBN
18435	550	11	without	without	IN
18435	550	12	mustard	mustard	NN
18435	550	13	,	,	,
18435	550	14	and	and	CC
18435	550	15	thinned	thin	VBD
18435	550	16	with	with	IN
18435	550	17	cream	cream	NN
18435	550	18	.	.	.
18435	551	1	Garnish	garnish	JJ
18435	551	2	dish	dish	NN
18435	551	3	that	that	IN
18435	551	4	dressing	dressing	NN
18435	551	5	is	be	VBZ
18435	551	6	made	make	VBN
18435	551	7	in	in	RP
18435	551	8	with	with	IN
18435	551	9	a	a	DT
18435	551	10	little	little	JJ
18435	551	11	garlic	garlic	NN
18435	551	12	.	.	.
18435	552	1	~SPANISH	~SPANISH	NFP
18435	552	2	TOMATOES~--Choose	TOMATOES~--Choose	``
18435	552	3	ten	ten	CD
18435	552	4	or	or	CC
18435	552	5	a	a	DT
18435	552	6	dozen	dozen	NN
18435	552	7	large	large	JJ
18435	552	8	tomatoes	tomato	NNS
18435	552	9	,	,	,
18435	552	10	cut	cut	VBD
18435	552	11	a	a	DT
18435	552	12	slice	slice	NN
18435	552	13	from	from	IN
18435	552	14	the	the	DT
18435	552	15	stem	stem	NN
18435	552	16	end	end	NN
18435	552	17	of	of	IN
18435	552	18	each	each	DT
18435	552	19	and	and	CC
18435	552	20	scoop	scoop	VB
18435	552	21	out	out	RP
18435	552	22	the	the	DT
18435	552	23	inside	inside	NN
18435	552	24	.	.	.
18435	553	1	Put	put	VB
18435	553	2	the	the	DT
18435	553	3	pulp	pulp	NN
18435	553	4	into	into	IN
18435	553	5	a	a	DT
18435	553	6	basin	basin	NN
18435	553	7	with	with	IN
18435	553	8	two	two	CD
18435	553	9	ounces	ounce	NNS
18435	553	10	of	of	IN
18435	553	11	melted	melted	JJ
18435	553	12	butter	butter	NN
18435	553	13	,	,	,
18435	553	14	two	two	CD
18435	553	15	tablespoonfuls	tablespoonful	NNS
18435	553	16	of	of	IN
18435	553	17	lemon	lemon	NN
18435	553	18	juice	juice	NN
18435	553	19	,	,	,
18435	553	20	half	half	PDT
18435	553	21	a	a	DT
18435	553	22	pound	pound	NN
18435	553	23	of	of	IN
18435	553	24	chestnuts	chestnut	NNS
18435	553	25	,	,	,
18435	553	26	boiled	boil	VBD
18435	553	27	and	and	CC
18435	553	28	grated	grate	VBN
18435	553	29	,	,	,
18435	553	30	and	and	CC
18435	553	31	seasoning	seasoning	NN
18435	553	32	of	of	IN
18435	553	33	salt	salt	NN
18435	553	34	and	and	CC
18435	553	35	white	white	JJ
18435	553	36	pepper	pepper	NN
18435	553	37	to	to	IN
18435	553	38	taste	taste	NN
18435	553	39	.	.	.
18435	554	1	Fill	fill	VB
18435	554	2	the	the	DT
18435	554	3	tomatoes	tomato	NNS
18435	554	4	with	with	IN
18435	554	5	this	this	DT
18435	554	6	,	,	,
18435	554	7	which	which	WDT
18435	554	8	should	should	MD
18435	554	9	be	be	VB
18435	554	10	about	about	IN
18435	554	11	the	the	DT
18435	554	12	consistency	consistency	NN
18435	554	13	of	of	IN
18435	554	14	thick	thick	JJ
18435	554	15	cream	cream	NN
18435	554	16	,	,	,
18435	554	17	spread	spread	VBN
18435	554	18	with	with	IN
18435	554	19	a	a	DT
18435	554	20	thick	thick	JJ
18435	554	21	mayonnaise	mayonnaise	NN
18435	554	22	,	,	,
18435	554	23	garnish	garnish	VBP
18435	554	24	with	with	IN
18435	554	25	chopped	chop	VBN
18435	554	26	parsley	parsley	NN
18435	554	27	and	and	CC
18435	554	28	serve	serve	VB
18435	554	29	on	on	IN
18435	554	30	lettuce	lettuce	NN
18435	554	31	leaves	leave	NNS
18435	554	32	.	.	.
18435	555	1	~TOMATO	~TOMATO	NFP
18435	555	2	BASKETS~--Tomato	BASKETS~--Tomato	:
18435	555	3	baskets	basket	NNS
18435	555	4	are	be	VBP
18435	555	5	charming	charm	VBG
18435	555	6	accessories	accessory	NNS
18435	555	7	for	for	IN
18435	555	8	holding	hold	VBG
18435	555	9	vegetable	vegetable	NN
18435	555	10	salad	salad	NN
18435	555	11	,	,	,
18435	555	12	chicken	chicken	NN
18435	555	13	,	,	,
18435	555	14	shrimps	shrimp	VBZ
18435	555	15	,	,	,
18435	555	16	cold	cold	JJ
18435	555	17	beans	bean	NNS
18435	555	18	,	,	,
18435	555	19	asparagus	asparagus	NN
18435	555	20	tips	tip	NNS
18435	555	21	,	,	,
18435	555	22	shredded	shred	VBN
18435	555	23	celery	celery	NN
18435	555	24	,	,	,
18435	555	25	cucumbers	cucumber	NNS
18435	555	26	cut	cut	VBD
18435	555	27	in	in	IN
18435	555	28	cubes	cube	NNS
18435	555	29	and	and	CC
18435	555	30	minced	mince	VBN
18435	555	31	peppers	pepper	NNS
18435	555	32	.	.	.
18435	556	1	Choose	choose	VB
18435	556	2	firm	firm	JJ
18435	556	3	,	,	,
18435	556	4	smooth	smooth	JJ
18435	556	5	tomatoes	tomato	NNS
18435	556	6	,	,	,
18435	556	7	not	not	RB
18435	556	8	too	too	RB
18435	556	9	large	large	JJ
18435	556	10	and	and	CC
18435	556	11	as	as	IN
18435	556	12	nearly	nearly	RB
18435	556	13	one	one	CD
18435	556	14	size	size	NN
18435	556	15	as	as	IN
18435	556	16	possible	possible	JJ
18435	556	17	.	.	.
18435	557	1	Dip	dip	VB
18435	557	2	for	for	IN
18435	557	3	half	half	PDT
18435	557	4	a	a	DT
18435	557	5	minute	minute	NN
18435	557	6	in	in	IN
18435	557	7	boiling	boiling	NN
18435	557	8	water	water	NN
18435	557	9	,	,	,
18435	557	10	skin	skin	NN
18435	557	11	and	and	CC
18435	557	12	set	set	VBN
18435	557	13	in	in	IN
18435	557	14	ice	ice	NN
18435	557	15	box	box	NN
18435	557	16	to	to	TO
18435	557	17	chill	chill	VB
18435	557	18	.	.	.
18435	558	1	Cut	cut	VB
18435	558	2	out	out	RP
18435	558	3	pulp	pulp	NN
18435	558	4	and	and	CC
18435	558	5	seeds	seed	NNS
18435	558	6	,	,	,
18435	558	7	dress	dress	VB
18435	558	8	the	the	DT
18435	558	9	cavity	cavity	NN
18435	558	10	with	with	IN
18435	558	11	salt	salt	NN
18435	558	12	,	,	,
18435	558	13	pepper	pepper	NN
18435	558	14	,	,	,
18435	558	15	oil	oil	NN
18435	558	16	and	and	CC
18435	558	17	vinegar	vinegar	NN
18435	558	18	,	,	,
18435	558	19	then	then	RB
18435	558	20	fill	fill	VB
18435	558	21	with	with	IN
18435	558	22	the	the	DT
18435	558	23	salad	salad	NN
18435	558	24	,	,	,
18435	558	25	seasoned	season	VBN
18435	558	26	with	with	IN
18435	558	27	French	french	JJ
18435	558	28	dressing	dressing	NN
18435	558	29	or	or	CC
18435	558	30	mayonnaise	mayonnaise	NN
18435	558	31	.	.	.
18435	559	1	Handles	handle	NNS
18435	559	2	of	of	IN
18435	559	3	watercress	watercress	NN
18435	559	4	may	may	MD
18435	559	5	be	be	VB
18435	559	6	attached	attach	VBN
18435	559	7	to	to	IN
18435	559	8	these	these	DT
18435	559	9	baskets	basket	NNS
18435	559	10	.	.	.
18435	560	1	Set	Set	VBN
18435	560	2	on	on	IN
18435	560	3	lettuce	lettuce	NN
18435	560	4	or	or	CC
18435	560	5	cress	cress	NN
18435	560	6	,	,	,
18435	560	7	as	as	IN
18435	560	8	desired	desire	VBN
18435	560	9	.	.	.
18435	561	1	~TRIANON	~trianon	DT
18435	561	2	SALAD~--Cut	SALAD~--Cut	NNP
18435	561	3	one	one	CD
18435	561	4	grape	grape	NN
18435	561	5	fruit	fruit	NN
18435	561	6	and	and	CC
18435	561	7	two	two	CD
18435	561	8	oranges	orange	NNS
18435	561	9	in	in	IN
18435	561	10	sections	section	NNS
18435	561	11	and	and	CC
18435	561	12	free	free	JJ
18435	561	13	from	from	IN
18435	561	14	seeds	seed	NNS
18435	561	15	and	and	CC
18435	561	16	membrane	membrane	NN
18435	561	17	.	.	.
18435	562	1	Skin	skin	NN
18435	562	2	and	and	CC
18435	562	3	seed	seed	VB
18435	562	4	one	one	CD
18435	562	5	cup	cup	NN
18435	562	6	white	white	JJ
18435	562	7	grapes	grape	NNS
18435	562	8	and	and	CC
18435	562	9	cut	cut	VBD
18435	562	10	one	one	CD
18435	562	11	-	-	HYPH
18435	562	12	third	third	NN
18435	562	13	cup	cup	NNP
18435	562	14	pecan	pecan	JJ
18435	562	15	nut	nut	NNP
18435	562	16	meats	meat	NNS
18435	562	17	in	in	IN
18435	562	18	small	small	JJ
18435	562	19	pieces	piece	NNS
18435	562	20	.	.	.
18435	563	1	Mix	mix	JJ
18435	563	2	ingredients	ingredient	NNS
18435	563	3	,	,	,
18435	563	4	arrange	arrange	VB
18435	563	5	on	on	IN
18435	563	6	a	a	DT
18435	563	7	bed	bed	NN
18435	563	8	of	of	IN
18435	563	9	romaine	romaine	NN
18435	563	10	and	and	CC
18435	563	11	pour	pour	VB
18435	563	12	over	over	IN
18435	563	13	the	the	DT
18435	563	14	following	follow	VBG
18435	563	15	dressing	dressing	NN
18435	563	16	:	:	:
18435	563	17	Mix	mix	VB
18435	563	18	four	four	CD
18435	563	19	tablespoons	tablespoon	NNS
18435	563	20	olive	olive	NN
18435	563	21	oil	oil	NN
18435	563	22	,	,	,
18435	563	23	one	one	CD
18435	563	24	tablespoon	tablespoon	NN
18435	563	25	grape	grape	NN
18435	563	26	juice	juice	NN
18435	563	27	,	,	,
18435	563	28	one	one	CD
18435	563	29	tablespoon	tablespoon	NN
18435	563	30	grape	grape	NN
18435	563	31	vinegar	vinegar	NN
18435	563	32	,	,	,
18435	563	33	one	one	CD
18435	563	34	-	-	HYPH
18435	563	35	fourth	fourth	NN
18435	563	36	teaspoon	teaspoon	NN
18435	563	37	paprika	paprika	NNS
18435	563	38	,	,	,
18435	563	39	one	one	CD
18435	563	40	-	-	HYPH
18435	563	41	eighth	eighth	JJ
18435	563	42	teaspoon	teaspoon	NN
18435	563	43	pepper	pepper	NN
18435	563	44	and	and	CC
18435	563	45	one	one	CD
18435	563	46	tablespoon	tablespoon	NN
18435	563	47	finely	finely	RB
18435	563	48	chopped	chop	VBD
18435	563	49	Roquefort	Roquefort	NNP
18435	563	50	cheese	cheese	NN
18435	563	51	.	.	.
18435	564	1	This	this	DT
18435	564	2	dressing	dressing	NN
18435	564	3	should	should	MD
18435	564	4	stand	stand	VB
18435	564	5	in	in	IN
18435	564	6	the	the	DT
18435	564	7	ice	ice	NN
18435	564	8	-	-	HYPH
18435	564	9	box	box	NN
18435	564	10	four	four	CD
18435	564	11	or	or	CC
18435	564	12	five	five	CD
18435	564	13	hours	hour	NNS
18435	564	14	to	to	TO
18435	564	15	become	become	VB
18435	564	16	seasoned	seasoned	JJ
18435	564	17	.	.	.
18435	565	1	~CREAM	~cream	JJ
18435	565	2	DRESSING~--Mix	DRESSING~--Mix	NNP
18435	565	3	one	one	CD
18435	565	4	-	-	HYPH
18435	565	5	half	half	NN
18435	565	6	level	level	NN
18435	565	7	tablespoon	tablespoon	NN
18435	565	8	each	each	DT
18435	565	9	of	of	IN
18435	565	10	salt	salt	NN
18435	565	11	and	and	CC
18435	565	12	mustard	mustard	NN
18435	565	13	,	,	,
18435	565	14	three	three	CD
18435	565	15	-	-	HYPH
18435	565	16	quarters	quarter	NNS
18435	565	17	level	level	NN
18435	565	18	tablespoon	tablespoon	NN
18435	565	19	of	of	IN
18435	565	20	sugar	sugar	NN
18435	565	21	,	,	,
18435	565	22	one	one	CD
18435	565	23	egg	egg	NN
18435	565	24	slightly	slightly	RB
18435	565	25	beaten	beat	VBN
18435	565	26	,	,	,
18435	565	27	two	two	CD
18435	565	28	and	and	CC
18435	565	29	one	one	CD
18435	565	30	-	-	HYPH
18435	565	31	half	half	NN
18435	565	32	tablespoons	tablespoon	NNS
18435	565	33	of	of	IN
18435	565	34	melted	melted	JJ
18435	565	35	butter	butter	NN
18435	565	36	,	,	,
18435	565	37	three	three	CD
18435	565	38	-	-	HYPH
18435	565	39	quarters	quarter	NNS
18435	565	40	cup	cup	NN
18435	565	41	of	of	IN
18435	565	42	cream	cream	NN
18435	565	43	,	,	,
18435	565	44	and	and	CC
18435	565	45	heat	heat	NN
18435	565	46	in	in	IN
18435	565	47	a	a	DT
18435	565	48	double	double	JJ
18435	565	49	boiler	boiler	NN
18435	565	50	.	.	.
18435	566	1	When	when	WRB
18435	566	2	hot	hot	JJ
18435	566	3	add	add	VB
18435	566	4	very	very	RB
18435	566	5	slowly	slowly	RB
18435	566	6	one	one	CD
18435	566	7	-	-	HYPH
18435	566	8	quarter	quarter	NN
18435	566	9	cup	cup	NN
18435	566	10	of	of	IN
18435	566	11	hot	hot	JJ
18435	566	12	vinegar	vinegar	NN
18435	566	13	,	,	,
18435	566	14	stirring	stir	VBG
18435	566	15	all	all	PDT
18435	566	16	the	the	DT
18435	566	17	time	time	NN
18435	566	18	.	.	.
18435	567	1	When	when	WRB
18435	567	2	thickened	thicken	VBN
18435	567	3	strain	strain	NN
18435	567	4	and	and	CC
18435	567	5	cool	cool	JJ
18435	567	6	.	.	.
18435	568	1	~FRENCH	~FRENCH	NFP
18435	568	2	DRESSING~--For	DRESSING~--For	NNP
18435	568	3	party	party	NNP
18435	568	4	of	of	IN
18435	568	5	six	six	CD
18435	568	6	five	five	CD
18435	568	7	tablespoons	tablespoon	NNS
18435	568	8	of	of	IN
18435	568	9	oil	oil	NN
18435	568	10	and	and	CC
18435	568	11	three	three	CD
18435	568	12	of	of	IN
18435	568	13	vinegar	vinegar	NN
18435	568	14	,	,	,
18435	568	15	juice	juice	NN
18435	568	16	of	of	IN
18435	568	17	half	half	NN
18435	568	18	lemon	lemon	NN
18435	568	19	,	,	,
18435	568	20	two	two	CD
18435	568	21	drops	drop	NNS
18435	568	22	tabasco	tabasco	NN
18435	568	23	,	,	,
18435	568	24	tablespoon	tablespoon	NN
18435	568	25	of	of	IN
18435	568	26	salt	salt	NN
18435	568	27	,	,	,
18435	568	28	slice	slice	NN
18435	568	29	of	of	IN
18435	568	30	onion	onion	NN
18435	568	31	,	,	,
18435	568	32	and	and	CC
18435	568	33	boil	boil	VB
18435	568	34	for	for	IN
18435	568	35	three	three	CD
18435	568	36	minutes	minute	NNS
18435	568	37	and	and	CC
18435	568	38	ready	ready	JJ
18435	568	39	for	for	IN
18435	568	40	service	service	NN
18435	568	41	.	.	.
18435	569	1	Strain	strain	VB
18435	569	2	and	and	CC
18435	569	3	bottle	bottle	NN
18435	569	4	and	and	CC
18435	569	5	put	put	VBD
18435	569	6	in	in	IN
18435	569	7	ice	ice	NN
18435	569	8	box	box	NN
18435	569	9	,	,	,
18435	569	10	shake	shake	VBP
18435	569	11	before	before	IN
18435	569	12	using	use	VBG
18435	569	13	each	each	DT
18435	569	14	time	time	NN
18435	569	15	.	.	.
18435	570	1	~SALAD	~SALAD	NFP
18435	570	2	DRESSING~--When	DRESSING~--When	NNP
18435	570	3	making	make	VBG
18435	570	4	salad	salad	NN
18435	570	5	for	for	IN
18435	570	6	a	a	DT
18435	570	7	large	large	JJ
18435	570	8	family	family	NN
18435	570	9	take	take	VBP
18435	570	10	quart	quart	NN
18435	570	11	bottle	bottle	NN
18435	570	12	with	with	IN
18435	570	13	a	a	DT
18435	570	14	rather	rather	RB
18435	570	15	wide	wide	JJ
18435	570	16	mouth	mouth	NN
18435	570	17	,	,	,
18435	570	18	put	put	VBN
18435	570	19	in	in	RP
18435	570	20	one	one	CD
18435	570	21	-	-	HYPH
18435	570	22	half	half	NN
18435	570	23	cup	cup	NN
18435	570	24	of	of	IN
18435	570	25	vinegar	vinegar	NN
18435	570	26	,	,	,
18435	570	27	one	one	CD
18435	570	28	and	and	CC
18435	570	29	one	one	CD
18435	570	30	-	-	HYPH
18435	570	31	half	half	NN
18435	570	32	cups	cup	NNS
18435	570	33	of	of	IN
18435	570	34	olive	olive	NN
18435	570	35	oil	oil	NN
18435	570	36	,	,	,
18435	570	37	two	two	CD
18435	570	38	level	level	NN
18435	570	39	teaspoons	teaspoon	NNS
18435	570	40	of	of	IN
18435	570	41	salt	salt	NN
18435	570	42	and	and	CC
18435	570	43	one	one	CD
18435	570	44	-	-	HYPH
18435	570	45	half	half	NN
18435	570	46	level	level	NN
18435	570	47	teaspoon	teaspoon	NN
18435	570	48	of	of	IN
18435	570	49	pepper	pepper	NN
18435	570	50	;	;	:
18435	570	51	cork	cork	NN
18435	570	52	the	the	DT
18435	570	53	bottle	bottle	NN
18435	570	54	tightly	tightly	RB
18435	570	55	and	and	CC
18435	570	56	shake	shake	VBP
18435	570	57	vigorously	vigorously	RB
18435	570	58	until	until	IN
18435	570	59	an	an	DT
18435	570	60	emulsion	emulsion	NN
18435	570	61	is	be	VBZ
18435	570	62	made	make	VBN
18435	570	63	.	.	.
18435	571	1	The	the	DT
18435	571	2	proportion	proportion	NN
18435	571	3	of	of	IN
18435	571	4	vinegar	vinegar	NN
18435	571	5	may	may	MD
18435	571	6	be	be	VB
18435	571	7	larger	large	JJR
18435	571	8	if	if	IN
18435	571	9	not	not	RB
18435	571	10	very	very	RB
18435	571	11	strong	strong	JJ
18435	571	12	and	and	CC
18435	571	13	more	more	JJR
18435	571	14	salt	salt	NN
18435	571	15	and	and	CC
18435	571	16	pepper	pepper	NN
18435	571	17	used	use	VBN
18435	571	18	if	if	IN
18435	571	19	liked	like	VBN
18435	571	20	.	.	.
18435	572	1	Use	use	VB
18435	572	2	from	from	IN
18435	572	3	the	the	DT
18435	572	4	bottle	bottle	NN
18435	572	5	and	and	CC
18435	572	6	shake	shake	VB
18435	572	7	well	well	RB
18435	572	8	each	each	DT
18435	572	9	time	time	NN
18435	572	10	any	any	DT
18435	572	11	is	be	VBZ
18435	572	12	used	use	VBN
18435	572	13	.	.	.
18435	573	1	Instructions	instruction	NNS
18435	573	2	for	for	IN
18435	573	3	Preparing	prepare	VBG
18435	573	4	Poultry	Poultry	NNP
18435	573	5	Before	before	IN
18435	573	6	Dressing	Dressing	NNP
18435	573	7	.	.	.
18435	574	1	To	to	TO
18435	574	2	serve	serve	VB
18435	574	3	poultry	poultry	NN
18435	574	4	tender	tender	NN
18435	574	5	and	and	CC
18435	574	6	delicate	delicate	JJ
18435	574	7	;	;	:
18435	574	8	it	-PRON-	PRP
18435	574	9	should	should	MD
18435	574	10	be	be	VB
18435	574	11	kept	keep	VBN
18435	574	12	some	some	DT
18435	574	13	hours	hour	NNS
18435	574	14	after	after	IN
18435	574	15	being	be	VBG
18435	574	16	killed	kill	VBN
18435	574	17	before	before	IN
18435	574	18	boiling	boil	VBG
18435	574	19	or	or	CC
18435	574	20	roasting	roast	VBG
18435	574	21	.	.	.
18435	575	1	Poultry	poultry	NN
18435	575	2	intended	intend	VBN
18435	575	3	for	for	IN
18435	575	4	dinner	dinner	NN
18435	575	5	should	should	MD
18435	575	6	be	be	VB
18435	575	7	killed	kill	VBN
18435	575	8	the	the	DT
18435	575	9	evening	evening	NN
18435	575	10	before	before	RB
18435	575	11	.	.	.
18435	576	1	When	when	WRB
18435	576	2	poultry	poultry	NN
18435	576	3	has	have	VBZ
18435	576	4	ceased	cease	VBN
18435	576	5	to	to	TO
18435	576	6	bleed	bleed	VB
18435	576	7	,	,	,
18435	576	8	before	before	IN
18435	576	9	picking	pick	VBG
18435	576	10	put	put	VBD
18435	576	11	it	-PRON-	PRP
18435	576	12	into	into	IN
18435	576	13	cold	cold	JJ
18435	576	14	water	water	NN
18435	576	15	,	,	,
18435	576	16	in	in	IN
18435	576	17	a	a	DT
18435	576	18	vessel	vessel	NN
18435	576	19	large	large	JJ
18435	576	20	enough	enough	RB
18435	576	21	to	to	TO
18435	576	22	completely	completely	RB
18435	576	23	cover	cover	VB
18435	576	24	it	-PRON-	PRP
18435	576	25	.	.	.
18435	577	1	Then	then	RB
18435	577	2	take	take	VB
18435	577	3	out	out	RP
18435	577	4	and	and	CC
18435	577	5	soak	soak	VB
18435	577	6	in	in	RP
18435	577	7	boiling	boil	VBG
18435	577	8	water	water	NN
18435	577	9	for	for	IN
18435	577	10	a	a	DT
18435	577	11	few	few	JJ
18435	577	12	minutes	minute	NNS
18435	577	13	.	.	.
18435	578	1	Pick	pick	VB
18435	578	2	it	-PRON-	PRP
18435	578	3	,	,	,
18435	578	4	being	be	VBG
18435	578	5	careful	careful	JJ
18435	578	6	to	to	TO
18435	578	7	take	take	VB
18435	578	8	out	out	RP
18435	578	9	all	all	PDT
18435	578	10	the	the	DT
18435	578	11	small	small	JJ
18435	578	12	feathers	feather	NNS
18435	578	13	.	.	.
18435	579	1	When	when	WRB
18435	579	2	cleaning	clean	VBG
18435	579	3	the	the	DT
18435	579	4	inside	inside	NN
18435	579	5	of	of	IN
18435	579	6	poultry	poultry	NN
18435	579	7	or	or	CC
18435	579	8	game	game	NN
18435	579	9	be	be	VB
18435	579	10	sure	sure	JJ
18435	579	11	not	not	RB
18435	579	12	to	to	TO
18435	579	13	break	break	VB
18435	579	14	the	the	DT
18435	579	15	gall	gall	NN
18435	579	16	bladder	bladder	NN
18435	579	17	,	,	,
18435	579	18	for	for	IN
18435	579	19	it	-PRON-	PRP
18435	579	20	will	will	MD
18435	579	21	give	give	VB
18435	579	22	a	a	DT
18435	579	23	bitter	bitter	JJ
18435	579	24	taste	taste	NN
18435	579	25	to	to	IN
18435	579	26	the	the	DT
18435	579	27	meat	meat	NN
18435	579	28	.	.	.
18435	580	1	Be	be	VB
18435	580	2	equally	equally	RB
18435	580	3	careful	careful	JJ
18435	580	4	not	not	RB
18435	580	5	to	to	TO
18435	580	6	tear	tear	VB
18435	580	7	the	the	DT
18435	580	8	intestines	intestine	NNS
18435	580	9	near	near	IN
18435	580	10	the	the	DT
18435	580	11	gizzard	gizzard	NNP
18435	580	12	,	,	,
18435	580	13	as	as	IN
18435	580	14	it	-PRON-	PRP
18435	580	15	will	will	MD
18435	580	16	make	make	VB
18435	580	17	the	the	DT
18435	580	18	inside	inside	JJ
18435	580	19	dirty	dirty	NN
18435	580	20	and	and	CC
18435	580	21	spoil	spoil	VB
18435	580	22	the	the	DT
18435	580	23	whole	whole	JJ
18435	580	24	bird	bird	NN
18435	580	25	.	.	.
18435	581	1	POULTRY	POULTRY	NNP
18435	581	2	AND	and	CC
18435	581	3	POULTRY	poultry	NN
18435	581	4	DRESSINGS	dressing	NNS
18435	581	5	~BOHEMIAN	~BOHEMIAN	NFP
18435	581	6	CHICKEN~--Select	CHICKEN~--Select	:
18435	581	7	a	a	DT
18435	581	8	young	young	JJ
18435	581	9	and	and	CC
18435	581	10	tender	tender	JJ
18435	581	11	chicken	chicken	NN
18435	581	12	and	and	CC
18435	581	13	prepare	prepare	VB
18435	581	14	as	as	IN
18435	581	15	for	for	IN
18435	581	16	frying	frying	NN
18435	581	17	or	or	CC
18435	581	18	broiling	broil	VBG
18435	581	19	.	.	.
18435	582	1	Place	place	NN
18435	582	2	in	in	IN
18435	582	3	a	a	DT
18435	582	4	frying	fry	VBG
18435	582	5	pan	pan	NN
18435	582	6	a	a	DT
18435	582	7	pat	pat	NN
18435	582	8	of	of	IN
18435	582	9	butter	butter	NN
18435	582	10	and	and	CC
18435	582	11	place	place	NN
18435	582	12	on	on	IN
18435	582	13	the	the	DT
18435	582	14	fire	fire	NN
18435	582	15	.	.	.
18435	583	1	Beat	beat	VB
18435	583	2	to	to	IN
18435	583	3	a	a	DT
18435	583	4	smooth	smooth	JJ
18435	583	5	,	,	,
18435	583	6	thin	thin	JJ
18435	583	7	batter	batter	NN
18435	583	8	two	two	CD
18435	583	9	eggs	egg	NNS
18435	583	10	,	,	,
18435	583	11	three	three	CD
18435	583	12	spoonfuls	spoonful	NNS
18435	583	13	of	of	IN
18435	583	14	milk	milk	NN
18435	583	15	and	and	CC
18435	583	16	a	a	DT
18435	583	17	little	little	JJ
18435	583	18	flour	flour	NN
18435	583	19	,	,	,
18435	583	20	season	season	NN
18435	583	21	,	,	,
18435	583	22	dip	dip	VB
18435	583	23	each	each	DT
18435	583	24	piece	piece	NN
18435	583	25	of	of	IN
18435	583	26	the	the	DT
18435	583	27	chicken	chicken	NN
18435	583	28	in	in	IN
18435	583	29	this	this	DT
18435	583	30	batter	batter	NN
18435	583	31	and	and	CC
18435	583	32	fry	fry	VB
18435	583	33	a	a	DT
18435	583	34	rich	rich	JJ
18435	583	35	brown	brown	NN
18435	583	36	in	in	IN
18435	583	37	the	the	DT
18435	583	38	heated	heated	JJ
18435	583	39	butter	butter	NN
18435	583	40	.	.	.
18435	584	1	~CHICKEN	~chicken	IN
18435	584	2	A	a	DT
18435	584	3	LA	LA	NNP
18435	584	4	TARTARE~--Have	TARTARE~--Have	NNP
18435	584	5	a	a	DT
18435	584	6	chicken	chicken	NN
18435	584	7	dressed	dress	VBN
18435	584	8	and	and	CC
18435	584	9	split	split	VBD
18435	584	10	down	down	RP
18435	584	11	the	the	DT
18435	584	12	back	back	NN
18435	584	13	;	;	:
18435	584	14	it	-PRON-	PRP
18435	584	15	should	should	MD
18435	584	16	not	not	RB
18435	584	17	weigh	weigh	VB
18435	584	18	over	over	RP
18435	584	19	two	two	CD
18435	584	20	and	and	CC
18435	584	21	a	a	DT
18435	584	22	half	half	NN
18435	584	23	pounds	pound	NNS
18435	584	24	.	.	.
18435	585	1	Put	put	VB
18435	585	2	one	one	CD
18435	585	3	quarter	quarter	NN
18435	585	4	cup	cup	NN
18435	585	5	of	of	IN
18435	585	6	butter	butter	NN
18435	585	7	in	in	IN
18435	585	8	a	a	DT
18435	585	9	frying	frying	JJ
18435	585	10	pan	pan	NN
18435	585	11	with	with	IN
18435	585	12	a	a	DT
18435	585	13	teaspoon	teaspoon	NN
18435	585	14	of	of	IN
18435	585	15	finely	finely	RB
18435	585	16	minced	mince	VBN
18435	585	17	parsley	parsley	NNP
18435	585	18	,	,	,
18435	585	19	half	half	PDT
18435	585	20	a	a	DT
18435	585	21	teaspoon	teaspoon	NN
18435	585	22	of	of	IN
18435	585	23	salt	salt	NN
18435	585	24	and	and	CC
18435	585	25	a	a	DT
18435	585	26	little	little	JJ
18435	585	27	pepper	pepper	NN
18435	585	28	.	.	.
18435	586	1	Brown	brown	VB
18435	586	2	each	each	DT
18435	586	3	half	half	NN
18435	586	4	of	of	IN
18435	586	5	the	the	DT
18435	586	6	chicken	chicken	NN
18435	586	7	in	in	IN
18435	586	8	the	the	DT
18435	586	9	butter	butter	NN
18435	586	10	and	and	CC
18435	586	11	on	on	IN
18435	586	12	both	both	DT
18435	586	13	sides	side	NNS
18435	586	14	.	.	.
18435	587	1	Take	take	VB
18435	587	2	up	up	RP
18435	587	3	the	the	DT
18435	587	4	chicken	chicken	NN
18435	587	5	,	,	,
18435	587	6	brush	brush	VB
18435	587	7	the	the	DT
18435	587	8	inside	inside	NN
18435	587	9	over	over	RB
18435	587	10	with	with	IN
18435	587	11	an	an	DT
18435	587	12	egg	egg	NN
18435	587	13	beaten	beat	VBN
18435	587	14	with	with	IN
18435	587	15	one	one	CD
18435	587	16	tablespoon	tablespoon	NN
18435	587	17	of	of	IN
18435	587	18	cold	cold	JJ
18435	587	19	water	water	NN
18435	587	20	,	,	,
18435	587	21	lay	lie	VBD
18435	587	22	in	in	IN
18435	587	23	a	a	DT
18435	587	24	dripping	dripping	JJ
18435	587	25	pan	pan	NN
18435	587	26	and	and	CC
18435	587	27	dust	dust	NN
18435	587	28	over	over	IN
18435	587	29	the	the	DT
18435	587	30	egg	egg	NN
18435	587	31	half	half	PDT
18435	587	32	a	a	DT
18435	587	33	cup	cup	NN
18435	587	34	of	of	IN
18435	587	35	fine	fine	JJ
18435	587	36	bread	bread	NN
18435	587	37	crumbs	crumb	VBZ
18435	587	38	mixed	mix	VBN
18435	587	39	with	with	IN
18435	587	40	the	the	DT
18435	587	41	same	same	JJ
18435	587	42	amount	amount	NN
18435	587	43	of	of	IN
18435	587	44	minced	mince	VBN
18435	587	45	cooked	cooked	JJ
18435	587	46	ham	ham	NNP
18435	587	47	.	.	.
18435	588	1	Set	Set	VBN
18435	588	2	in	in	IN
18435	588	3	a	a	DT
18435	588	4	hot	hot	JJ
18435	588	5	oven	oven	NN
18435	588	6	and	and	CC
18435	588	7	finish	finish	NN
18435	588	8	cooking	cooking	NN
18435	588	9	.	.	.
18435	589	1	Serve	serve	VB
18435	589	2	on	on	IN
18435	589	3	a	a	DT
18435	589	4	hot	hot	JJ
18435	589	5	dish	dish	NN
18435	589	6	with	with	IN
18435	589	7	sauce	sauce	NN
18435	589	8	tartare	tartare	NN
18435	589	9	.	.	.
18435	590	1	The	the	DT
18435	590	2	chicken	chicken	NN
18435	590	3	will	will	MD
18435	590	4	cook	cook	VB
18435	590	5	best	well	RBS
18435	590	6	if	if	IN
18435	590	7	laid	lay	VBN
18435	590	8	in	in	IN
18435	590	9	a	a	DT
18435	590	10	wire	wire	NN
18435	590	11	broiler	broiler	NN
18435	590	12	resting	rest	VBG
18435	590	13	on	on	IN
18435	590	14	the	the	DT
18435	590	15	dripping	drip	VBG
18435	590	16	pan	pan	NN
18435	590	17	.	.	.
18435	591	1	~CHICKEN	~CHICKEN	NFP
18435	591	2	BROILED	broil	VBN
18435	591	3	IN	in	IN
18435	591	4	PAPER~--Split	PAPER~--Split	NNS
18435	591	5	a	a	DT
18435	591	6	chicken	chicken	NN
18435	591	7	and	and	CC
18435	591	8	let	let	VB
18435	591	9	it	-PRON-	PRP
18435	591	10	soak	soak	VB
18435	591	11	for	for	IN
18435	591	12	two	two	CD
18435	591	13	hours	hour	NNS
18435	591	14	in	in	IN
18435	591	15	oil	oil	NN
18435	591	16	mixed	mix	VBN
18435	591	17	with	with	IN
18435	591	18	parsley	parsley	NN
18435	591	19	,	,	,
18435	591	20	sliced	sliced	JJ
18435	591	21	onion	onion	NN
18435	591	22	,	,	,
18435	591	23	cloves	clove	NNS
18435	591	24	,	,	,
18435	591	25	salt	salt	NN
18435	591	26	and	and	CC
18435	591	27	pepper	pepper	NN
18435	591	28	.	.	.
18435	592	1	Put	put	VB
18435	592	2	each	each	DT
18435	592	3	half	half	NN
18435	592	4	in	in	IN
18435	592	5	papers	paper	NNS
18435	592	6	,	,	,
18435	592	7	enclosing	enclose	VBG
18435	592	8	all	all	PDT
18435	592	9	the	the	DT
18435	592	10	seasoning	seasoning	NN
18435	592	11	and	and	CC
18435	592	12	broil	broil	NN
18435	592	13	over	over	RP
18435	592	14	a	a	DT
18435	592	15	very	very	RB
18435	592	16	slow	slow	JJ
18435	592	17	fire	fire	NN
18435	592	18	.	.	.
18435	593	1	When	when	WRB
18435	593	2	done	do	VBN
18435	593	3	take	take	VB
18435	593	4	off	off	RP
18435	593	5	the	the	DT
18435	593	6	paper	paper	NN
18435	593	7	,	,	,
18435	593	8	bacon	bacon	NN
18435	593	9	,	,	,
18435	593	10	etc	etc	FW
18435	593	11	.	.	FW
18435	593	12	,	,	,
18435	593	13	and	and	CC
18435	593	14	serve	serve	VB
18435	593	15	with	with	IN
18435	593	16	sauce	sauce	NN
18435	593	17	a	a	DT
18435	593	18	la	la	FW
18435	593	19	ravigotte	ravigotte	NN
18435	593	20	.	.	.
18435	594	1	~CHICKEN	~CHICKEN	NFP
18435	594	2	CROQUETTES~--Stir	croquettes~--stir	VBP
18435	594	3	a	a	DT
18435	594	4	pint	pint	NN
18435	594	5	of	of	IN
18435	594	6	fine	fine	JJ
18435	594	7	chopped	chop	VBN
18435	594	8	chicken	chicken	NN
18435	594	9	into	into	IN
18435	594	10	a	a	DT
18435	594	11	cup	cup	NN
18435	594	12	and	and	CC
18435	594	13	a	a	DT
18435	594	14	quarter	quarter	NN
18435	594	15	of	of	IN
18435	594	16	sauce	sauce	NN
18435	594	17	made	make	VBN
18435	594	18	of	of	IN
18435	594	19	one	one	CD
18435	594	20	-	-	HYPH
18435	594	21	third	third	NN
18435	594	22	cup	cup	NN
18435	594	23	of	of	IN
18435	594	24	flour	flour	NN
18435	594	25	,	,	,
18435	594	26	three	three	CD
18435	594	27	tablespoons	tablespoon	NNS
18435	594	28	of	of	IN
18435	594	29	butter	butter	NN
18435	594	30	,	,	,
18435	594	31	a	a	DT
18435	594	32	cup	cup	NN
18435	594	33	of	of	IN
18435	594	34	chicken	chicken	NN
18435	594	35	stock	stock	NN
18435	594	36	and	and	CC
18435	594	37	one	one	CD
18435	594	38	-	-	HYPH
18435	594	39	fourth	fourth	NN
18435	594	40	cup	cup	NN
18435	594	41	of	of	IN
18435	594	42	cream	cream	NN
18435	594	43	,	,	,
18435	594	44	season	season	NN
18435	594	45	with	with	IN
18435	594	46	a	a	DT
18435	594	47	few	few	JJ
18435	594	48	drops	drop	NNS
18435	594	49	of	of	IN
18435	594	50	onion	onion	NN
18435	594	51	juice	juice	NN
18435	594	52	,	,	,
18435	594	53	a	a	DT
18435	594	54	teaspoon	teaspoon	NN
18435	594	55	of	of	IN
18435	594	56	lemon	lemon	NN
18435	594	57	,	,	,
18435	594	58	one	one	CD
18435	594	59	teaspoonful	teaspoonful	JJ
18435	594	60	celery	celery	NN
18435	594	61	salt	salt	NN
18435	594	62	and	and	CC
18435	594	63	pepper	pepper	NN
18435	594	64	.	.	.
18435	595	1	When	when	WRB
18435	595	2	thoroughly	thoroughly	RB
18435	595	3	chilled	chill	VBN
18435	595	4	form	form	NN
18435	595	5	into	into	IN
18435	595	6	cylindrical	cylindrical	JJ
18435	595	7	shapes	shape	NNS
18435	595	8	,	,	,
18435	595	9	roll	roll	VBP
18435	595	10	in	in	IN
18435	595	11	egg	egg	NN
18435	595	12	and	and	CC
18435	595	13	bread	bread	NN
18435	595	14	crumbs	crumb	NNS
18435	595	15	and	and	CC
18435	595	16	fry	fry	VB
18435	595	17	in	in	IN
18435	595	18	deep	deep	JJ
18435	595	19	fat	fat	NN
18435	595	20	.	.	.
18435	596	1	Serve	serve	VB
18435	596	2	surrounded	surround	VBN
18435	596	3	with	with	IN
18435	596	4	peas	pea	NNS
18435	596	5	and	and	CC
18435	596	6	figures	figure	NNS
18435	596	7	stamped	stamp	VBD
18435	596	8	upon	upon	IN
18435	596	9	cooked	cooked	JJ
18435	596	10	slices	slice	NNS
18435	596	11	of	of	IN
18435	596	12	carrot	carrot	NN
18435	596	13	.	.	.
18435	597	1	Season	season	NN
18435	597	2	with	with	IN
18435	597	3	salt	salt	NN
18435	597	4	,	,	,
18435	597	5	paprika	paprika	NNS
18435	597	6	and	and	CC
18435	597	7	butter	butter	NN
18435	597	8	.	.	.
18435	598	1	~CHICKEN	~CHICKEN	NFP
18435	598	2	CROQUETTES~--Take	croquettes~--take	CD
18435	598	3	two	two	CD
18435	598	4	chickens	chicken	NNS
18435	598	5	weighing	weigh	VBG
18435	598	6	about	about	RB
18435	598	7	two	two	CD
18435	598	8	pounds	pound	NNS
18435	598	9	each	each	DT
18435	598	10	,	,	,
18435	598	11	put	put	VBD
18435	598	12	them	-PRON-	PRP
18435	598	13	into	into	IN
18435	598	14	a	a	DT
18435	598	15	saucepan	saucepan	NN
18435	598	16	with	with	IN
18435	598	17	water	water	NN
18435	598	18	to	to	TO
18435	598	19	cover	cover	VB
18435	598	20	,	,	,
18435	598	21	add	add	VB
18435	598	22	two	two	CD
18435	598	23	onions	onion	NNS
18435	598	24	and	and	CC
18435	598	25	carrots	carrot	NNS
18435	598	26	,	,	,
18435	598	27	a	a	DT
18435	598	28	small	small	JJ
18435	598	29	bunch	bunch	NN
18435	598	30	of	of	IN
18435	598	31	parsley	parsley	NN
18435	598	32	and	and	CC
18435	598	33	thyme	thyme	NNS
18435	598	34	,	,	,
18435	598	35	a	a	DT
18435	598	36	few	few	JJ
18435	598	37	cloves	clove	NNS
18435	598	38	and	and	CC
18435	598	39	half	half	PDT
18435	598	40	a	a	DT
18435	598	41	grated	grate	VBN
18435	598	42	nutmeg	nutmeg	NN
18435	598	43	,	,	,
18435	598	44	and	and	CC
18435	598	45	boil	boil	VB
18435	598	46	until	until	IN
18435	598	47	birds	bird	NNS
18435	598	48	are	be	VBP
18435	598	49	tender	tender	JJ
18435	598	50	;	;	:
18435	598	51	then	then	RB
18435	598	52	remove	remove	VB
18435	598	53	the	the	DT
18435	598	54	skin	skin	NN
18435	598	55	,	,	,
18435	598	56	gristle	gristle	NN
18435	598	57	and	and	CC
18435	598	58	sinews	sinew	NNS
18435	598	59	and	and	CC
18435	598	60	chop	chop	VB
18435	598	61	the	the	DT
18435	598	62	meat	meat	NN
18435	598	63	as	as	RB
18435	598	64	fine	fine	RB
18435	598	65	as	as	IN
18435	598	66	possible	possible	JJ
18435	598	67	.	.	.
18435	599	1	Put	put	VB
18435	599	2	into	into	IN
18435	599	3	a	a	DT
18435	599	4	saucepan	saucepan	NN
18435	599	5	one	one	CD
18435	599	6	pound	pound	NN
18435	599	7	of	of	IN
18435	599	8	butter	butter	NN
18435	599	9	and	and	CC
18435	599	10	two	two	CD
18435	599	11	tablespoonfuls	tablespoonful	NNS
18435	599	12	of	of	IN
18435	599	13	flour	flour	NN
18435	599	14	,	,	,
18435	599	15	stir	stir	VB
18435	599	16	over	over	IN
18435	599	17	the	the	DT
18435	599	18	fire	fire	NN
18435	599	19	for	for	IN
18435	599	20	a	a	DT
18435	599	21	few	few	JJ
18435	599	22	minutes	minute	NNS
18435	599	23	and	and	CC
18435	599	24	add	add	VB
18435	599	25	half	half	PDT
18435	599	26	a	a	DT
18435	599	27	pint	pint	NN
18435	599	28	of	of	IN
18435	599	29	the	the	DT
18435	599	30	liquor	liquor	NN
18435	599	31	the	the	DT
18435	599	32	chickens	chicken	NNS
18435	599	33	were	be	VBD
18435	599	34	cooked	cook	VBN
18435	599	35	in	in	IN
18435	599	36	and	and	CC
18435	599	37	one	one	CD
18435	599	38	pint	pint	NN
18435	599	39	of	of	IN
18435	599	40	rich	rich	JJ
18435	599	41	cream	cream	NN
18435	599	42	,	,	,
18435	599	43	and	and	CC
18435	599	44	boil	boil	VB
18435	599	45	for	for	IN
18435	599	46	eight	eight	CD
18435	599	47	or	or	CC
18435	599	48	ten	ten	CD
18435	599	49	minutes	minute	NNS
18435	599	50	,	,	,
18435	599	51	stirring	stir	VBG
18435	599	52	continually	continually	RB
18435	599	53	.	.	.
18435	600	1	Remove	remove	VB
18435	600	2	the	the	DT
18435	600	3	pan	pan	NN
18435	600	4	from	from	IN
18435	600	5	the	the	DT
18435	600	6	fire	fire	NN
18435	600	7	,	,	,
18435	600	8	season	season	NN
18435	600	9	with	with	IN
18435	600	10	salt	salt	NN
18435	600	11	,	,	,
18435	600	12	pepper	pepper	NN
18435	600	13	,	,	,
18435	600	14	grated	grate	VBD
18435	600	15	nutmeg	nutmeg	NNP
18435	600	16	and	and	CC
18435	600	17	a	a	DT
18435	600	18	little	little	JJ
18435	600	19	powdered	powdered	JJ
18435	600	20	sweet	sweet	JJ
18435	600	21	marjoram	marjoram	NNP
18435	600	22	,	,	,
18435	600	23	add	add	VB
18435	600	24	the	the	DT
18435	600	25	chopped	chop	VBN
18435	600	26	meat	meat	NN
18435	600	27	and	and	CC
18435	600	28	stir	stir	VB
18435	600	29	well	well	RB
18435	600	30	.	.	.
18435	601	1	Then	then	RB
18435	601	2	stir	stir	VB
18435	601	3	in	in	IN
18435	601	4	rapidly	rapidly	RB
18435	601	5	the	the	DT
18435	601	6	yolks	yolk	NNS
18435	601	7	of	of	IN
18435	601	8	four	four	CD
18435	601	9	eggs	egg	NNS
18435	601	10	,	,	,
18435	601	11	place	place	VB
18435	601	12	the	the	DT
18435	601	13	saucepan	saucepan	NN
18435	601	14	on	on	IN
18435	601	15	the	the	DT
18435	601	16	fire	fire	NN
18435	601	17	for	for	IN
18435	601	18	a	a	DT
18435	601	19	minute	minute	NN
18435	601	20	,	,	,
18435	601	21	stirring	stir	VBG
18435	601	22	well	well	RB
18435	601	23	,	,	,
18435	601	24	turn	turn	VB
18435	601	25	the	the	DT
18435	601	26	mass	mass	NN
18435	601	27	onto	onto	IN
18435	601	28	a	a	DT
18435	601	29	dish	dish	NN
18435	601	30	,	,	,
18435	601	31	spread	spread	VB
18435	601	32	it	-PRON-	PRP
18435	601	33	out	out	RP
18435	601	34	and	and	CC
18435	601	35	let	let	VB
18435	601	36	it	-PRON-	PRP
18435	601	37	get	get	VB
18435	601	38	cold	cold	JJ
18435	601	39	.	.	.
18435	602	1	Cover	cover	VB
18435	602	2	the	the	DT
18435	602	3	hands	hand	NNS
18435	602	4	with	with	IN
18435	602	5	flour	flour	NN
18435	602	6	and	and	CC
18435	602	7	form	form	VB
18435	602	8	the	the	DT
18435	602	9	preparation	preparation	NN
18435	602	10	into	into	IN
18435	602	11	shapes	shape	NNS
18435	602	12	,	,	,
18435	602	13	dip	dip	VB
18435	602	14	them	-PRON-	PRP
18435	602	15	into	into	IN
18435	602	16	egg	egg	NN
18435	602	17	beaten	beat	VBN
18435	602	18	with	with	IN
18435	602	19	cream	cream	NN
18435	602	20	,	,	,
18435	602	21	then	then	RB
18435	602	22	in	in	IN
18435	602	23	sifted	sift	VBN
18435	602	24	breadcrumbs	breadcrumb	NNS
18435	602	25	and	and	CC
18435	602	26	let	let	VB
18435	602	27	them	-PRON-	PRP
18435	602	28	stand	stand	VB
18435	602	29	for	for	IN
18435	602	30	half	half	PDT
18435	602	31	an	an	DT
18435	602	32	hour	hour	NN
18435	602	33	or	or	CC
18435	602	34	so	so	RB
18435	602	35	to	to	TO
18435	602	36	dry	dry	VB
18435	602	37	;	;	:
18435	602	38	then	then	RB
18435	602	39	fry	fry	VB
18435	602	40	them	-PRON-	PRP
18435	602	41	a	a	DT
18435	602	42	delicate	delicate	JJ
18435	602	43	color	color	NN
18435	602	44	after	after	IN
18435	602	45	plunging	plunge	VBG
18435	602	46	into	into	IN
18435	602	47	boiling	boiling	NN
18435	602	48	lard	lard	NN
18435	602	49	.	.	.
18435	603	1	Take	take	VB
18435	603	2	them	-PRON-	PRP
18435	603	3	out	out	RP
18435	603	4	,	,	,
18435	603	5	drain	drain	VB
18435	603	6	,	,	,
18435	603	7	place	place	NN
18435	603	8	on	on	IN
18435	603	9	a	a	DT
18435	603	10	napkin	napkin	NN
18435	603	11	on	on	IN
18435	603	12	a	a	DT
18435	603	13	dish	dish	NN
18435	603	14	and	and	CC
18435	603	15	serve	serve	VB
18435	603	16	.	.	.
18435	604	1	The	the	DT
18435	604	2	remainder	remainder	NN
18435	604	3	of	of	IN
18435	604	4	the	the	DT
18435	604	5	chicken	chicken	NN
18435	604	6	stock	stock	NN
18435	604	7	may	may	MD
18435	604	8	be	be	VB
18435	604	9	used	use	VBN
18435	604	10	for	for	IN
18435	604	11	making	make	VBG
18435	604	12	consomme	consomme	NNS
18435	604	13	or	or	CC
18435	604	14	soup	soup	NN
18435	604	15	.	.	.
18435	605	1	~CHICKEN	~CHICKEN	NFP
18435	605	2	CROQUETTES	croquette	NNS
18435	605	3	WITH	with	IN
18435	605	4	FISH	FISH	NNS
18435	605	5	FLAVOR~--The	flavor~--the	CD
18435	605	6	foundation	foundation	NN
18435	605	7	of	of	IN
18435	605	8	all	all	DT
18435	605	9	croquettes	croquette	NNS
18435	605	10	is	be	VBZ
18435	605	11	a	a	DT
18435	605	12	thick	thick	JJ
18435	605	13	white	white	JJ
18435	605	14	sauce	sauce	NN
18435	605	15	which	which	WDT
18435	605	16	stiffens	stiffen	VBZ
18435	605	17	when	when	WRB
18435	605	18	cold	cold	JJ
18435	605	19	,	,	,
18435	605	20	so	so	IN
18435	605	21	that	that	IN
18435	605	22	mixed	mix	VBN
18435	605	23	with	with	IN
18435	605	24	minced	mince	VBN
18435	605	25	fish	fish	NN
18435	605	26	,	,	,
18435	605	27	chicken	chicken	NN
18435	605	28	or	or	CC
18435	605	29	other	other	JJ
18435	605	30	compounds	compound	NNS
18435	605	31	it	-PRON-	PRP
18435	605	32	can	can	MD
18435	605	33	be	be	VB
18435	605	34	easily	easily	RB
18435	605	35	handled	handle	VBN
18435	605	36	and	and	CC
18435	605	37	shaped	shape	VBN
18435	605	38	into	into	IN
18435	605	39	pears	pear	NNS
18435	605	40	,	,	,
18435	605	41	cylinders	cylinder	NNS
18435	605	42	,	,	,
18435	605	43	ovals	oval	NNS
18435	605	44	,	,	,
18435	605	45	etc	etc	FW
18435	605	46	.	.	.
18435	606	1	When	when	WRB
18435	606	2	cooked	cook	VBN
18435	606	3	the	the	DT
18435	606	4	croquettes	croquette	NNS
18435	606	5	should	should	MD
18435	606	6	be	be	VB
18435	606	7	soft	soft	JJ
18435	606	8	and	and	CC
18435	606	9	creamy	creamy	JJ
18435	606	10	inside	inside	RB
18435	606	11	.	.	.
18435	607	1	This	this	DT
18435	607	2	sauce	sauce	NN
18435	607	3	is	be	VBZ
18435	607	4	made	make	VBN
18435	607	5	as	as	IN
18435	607	6	follows:--	follows:--	NNP
18435	607	7	Scald	Scald	NNP
18435	607	8	in	in	IN
18435	607	9	a	a	DT
18435	607	10	double	double	JJ
18435	607	11	boiler	boiler	NN
18435	607	12	one	one	CD
18435	607	13	pint	pint	NN
18435	607	14	rich	rich	JJ
18435	607	15	milk	milk	NN
18435	607	16	or	or	CC
18435	607	17	cream	cream	NN
18435	607	18	.	.	.
18435	608	1	Melt	Melt	NNP
18435	608	2	in	in	IN
18435	608	3	a	a	DT
18435	608	4	granite	granite	NN
18435	608	5	saucepan	saucepan	NN
18435	608	6	two	two	CD
18435	608	7	even	even	JJ
18435	608	8	tablespoons	tablespoon	NNS
18435	608	9	butter	butter	NN
18435	608	10	,	,	,
18435	608	11	then	then	RB
18435	608	12	add	add	VB
18435	608	13	two	two	CD
18435	608	14	heaping	heap	VBG
18435	608	15	tablespoonfuls	tablespoonful	NNS
18435	608	16	cornstarch	cornstarch	NN
18435	608	17	or	or	CC
18435	608	18	flour	flour	NN
18435	608	19	,	,	,
18435	608	20	and	and	CC
18435	608	21	one	one	CD
18435	608	22	tablespoon	tablespoon	NN
18435	608	23	of	of	IN
18435	608	24	flavor	flavor	NN
18435	608	25	.	.	.
18435	609	1	When	when	WRB
18435	609	2	blended	blend	VBN
18435	609	3	add	add	VB
18435	609	4	one	one	CD
18435	609	5	-	-	HYPH
18435	609	6	third	third	NN
18435	609	7	of	of	IN
18435	609	8	the	the	DT
18435	609	9	hot	hot	JJ
18435	609	10	cream	cream	NN
18435	609	11	and	and	CC
18435	609	12	keep	keep	VB
18435	609	13	stirring	stir	VBG
18435	609	14	as	as	IN
18435	609	15	it	-PRON-	PRP
18435	609	16	cooks	cook	VBZ
18435	609	17	and	and	CC
18435	609	18	thickens	thicken	NNS
18435	609	19	.	.	.
18435	610	1	When	when	WRB
18435	610	2	perfectly	perfectly	RB
18435	610	3	smooth	smooth	JJ
18435	610	4	put	put	VBN
18435	610	5	in	in	RP
18435	610	6	all	all	PDT
18435	610	7	the	the	DT
18435	610	8	cream	cream	NN
18435	610	9	.	.	.
18435	611	1	The	the	DT
18435	611	2	sauce	sauce	NN
18435	611	3	should	should	MD
18435	611	4	be	be	VB
18435	611	5	very	very	RB
18435	611	6	thick	thick	JJ
18435	611	7	.	.	.
18435	612	1	Add	add	VB
18435	612	2	the	the	DT
18435	612	3	seasoning	seasoning	NN
18435	612	4	,	,	,
18435	612	5	a	a	DT
18435	612	6	half	half	NN
18435	612	7	teaspoonful	teaspoonful	JJ
18435	612	8	of	of	IN
18435	612	9	salt	salt	NN
18435	612	10	,	,	,
18435	612	11	a	a	DT
18435	612	12	half	half	JJ
18435	612	13	teaspoonful	teaspoonful	JJ
18435	612	14	celery	celery	NN
18435	612	15	salt	salt	NN
18435	612	16	,	,	,
18435	612	17	white	white	JJ
18435	612	18	peppers	pepper	NNS
18435	612	19	or	or	CC
18435	612	20	paprika	paprika	NNS
18435	612	21	to	to	TO
18435	612	22	taste	taste	VB
18435	612	23	,	,	,
18435	612	24	then	then	RB
18435	612	25	the	the	DT
18435	612	26	meat	meat	NN
18435	612	27	.	.	.
18435	613	1	In	in	IN
18435	613	2	shaping	shape	VBG
18435	613	3	the	the	DT
18435	613	4	croquettes	croquette	NNS
18435	613	5	take	take	VBP
18435	613	6	about	about	RP
18435	613	7	a	a	DT
18435	613	8	tablespoonful	tablespoonful	NN
18435	613	9	of	of	IN
18435	613	10	the	the	DT
18435	613	11	mixture	mixture	NN
18435	613	12	and	and	CC
18435	613	13	handling	handle	VBG
18435	613	14	gently	gently	RB
18435	613	15	and	and	CC
18435	613	16	carefully	carefully	RB
18435	613	17	,	,	,
18435	613	18	press	press	VBP
18435	613	19	gently	gently	RB
18435	613	20	into	into	IN
18435	613	21	whatever	whatever	WDT
18435	613	22	shape	shape	NN
18435	613	23	is	be	VBZ
18435	613	24	desired	desire	VBN
18435	613	25	.	.	.
18435	614	1	Have	have	VBP
18435	614	2	ready	ready	JJ
18435	614	3	a	a	DT
18435	614	4	board	board	NN
18435	614	5	sprinkled	sprinkle	VBN
18435	614	6	lightly	lightly	RB
18435	614	7	with	with	IN
18435	614	8	bread	bread	NN
18435	614	9	or	or	CC
18435	614	10	cracker	cracker	NN
18435	614	11	crumbs	crumb	VBZ
18435	614	12	,	,	,
18435	614	13	and	and	CC
18435	614	14	roll	roll	VB
18435	614	15	the	the	DT
18435	614	16	croquettes	croquette	NNS
18435	614	17	lightly	lightly	RB
18435	614	18	in	in	IN
18435	614	19	this	this	DT
18435	614	20	,	,	,
18435	614	21	taking	take	VBG
18435	614	22	care	care	NN
18435	614	23	not	not	RB
18435	614	24	to	to	TO
18435	614	25	exert	exert	VB
18435	614	26	pressure	pressure	NN
18435	614	27	sufficient	sufficient	JJ
18435	614	28	to	to	TO
18435	614	29	break	break	VB
18435	614	30	them	-PRON-	PRP
18435	614	31	.	.	.
18435	615	1	Coat	coat	VB
18435	615	2	the	the	DT
18435	615	3	croquettes	croquette	NNS
18435	615	4	with	with	IN
18435	615	5	some	some	DT
18435	615	6	slightly	slightly	RB
18435	615	7	salted	salt	VBN
18435	615	8	beaten	beat	VBN
18435	615	9	egg	egg	NN
18435	615	10	.	.	.
18435	616	1	Then	then	RB
18435	616	2	roll	roll	VB
18435	616	3	again	again	RB
18435	616	4	in	in	IN
18435	616	5	the	the	DT
18435	616	6	crumbs	crumb	NNS
18435	616	7	.	.	.
18435	617	1	Fry	fry	NN
18435	617	2	in	in	IN
18435	617	3	deep	deep	JJ
18435	617	4	hot	hot	JJ
18435	617	5	fat	fat	NN
18435	617	6	,	,	,
18435	617	7	a	a	DT
18435	617	8	few	few	JJ
18435	617	9	at	at	IN
18435	617	10	a	a	DT
18435	617	11	time	time	NN
18435	617	12	,	,	,
18435	617	13	then	then	RB
18435	617	14	drain	drain	VB
18435	617	15	on	on	IN
18435	617	16	paper	paper	NN
18435	617	17	.	.	.
18435	618	1	~CHICKEN	~CHICKEN	NFP
18435	618	2	POT	POT	NNP
18435	618	3	PIE~--Cut	pie~--cut	RB
18435	618	4	a	a	DT
18435	618	5	fowl	fowl	NN
18435	618	6	into	into	IN
18435	618	7	pieces	piece	NNS
18435	618	8	to	to	TO
18435	618	9	serve	serve	VB
18435	618	10	and	and	CC
18435	618	11	cook	cook	VB
18435	618	12	in	in	IN
18435	618	13	water	water	NN
18435	618	14	to	to	TO
18435	618	15	cover	cover	VB
18435	618	16	until	until	IN
18435	618	17	the	the	DT
18435	618	18	bones	bone	NNS
18435	618	19	will	will	MD
18435	618	20	come	come	VB
18435	618	21	out	out	RP
18435	618	22	easily	easily	RB
18435	618	23	.	.	.
18435	619	1	Before	before	IN
18435	619	2	taking	take	VBG
18435	619	3	them	-PRON-	PRP
18435	619	4	out	out	RP
18435	619	5	drop	drop	VB
18435	619	6	dumplings	dumpling	NNS
18435	619	7	in	in	RP
18435	619	8	,	,	,
18435	619	9	cover	cover	VBP
18435	619	10	closely	closely	RB
18435	619	11	and	and	CC
18435	619	12	cook	cook	VB
18435	619	13	ten	ten	CD
18435	619	14	minutes	minute	NNS
18435	619	15	without	without	IN
18435	619	16	lifting	lift	VBG
18435	619	17	the	the	DT
18435	619	18	cover	cover	NN
18435	619	19	.	.	.
18435	620	1	The	the	DT
18435	620	2	liquid	liquid	NN
18435	620	3	should	should	MD
18435	620	4	be	be	VB
18435	620	5	boiling	boil	VBG
18435	620	6	rapidly	rapidly	RB
18435	620	7	when	when	WRB
18435	620	8	the	the	DT
18435	620	9	dough	dough	NN
18435	620	10	is	be	VBZ
18435	620	11	put	put	VBN
18435	620	12	in	in	RP
18435	620	13	and	and	CC
18435	620	14	kept	keep	VBD
18435	620	15	boiling	boil	VBG
18435	620	16	until	until	IN
18435	620	17	the	the	DT
18435	620	18	end	end	NN
18435	620	19	.	.	.
18435	621	1	For	for	IN
18435	621	2	the	the	DT
18435	621	3	dumplings	dumpling	NNS
18435	621	4	sift	sift	VBP
18435	621	5	two	two	CD
18435	621	6	cups	cup	NNS
18435	621	7	of	of	IN
18435	621	8	flour	flour	NN
18435	621	9	twice	twice	RB
18435	621	10	with	with	IN
18435	621	11	half	half	PDT
18435	621	12	a	a	DT
18435	621	13	level	level	NN
18435	621	14	teaspoon	teaspoon	NN
18435	621	15	of	of	IN
18435	621	16	salt	salt	NN
18435	621	17	and	and	CC
18435	621	18	four	four	CD
18435	621	19	level	level	NN
18435	621	20	teaspoons	teaspoon	NNS
18435	621	21	of	of	IN
18435	621	22	baking	bake	VBG
18435	621	23	powder	powder	NN
18435	621	24	.	.	.
18435	622	1	Mix	mix	VB
18435	622	2	with	with	IN
18435	622	3	about	about	RB
18435	622	4	seven	seven	CD
18435	622	5	-	-	HYPH
18435	622	6	eighths	eighth	NNS
18435	622	7	cup	cup	NN
18435	622	8	of	of	IN
18435	622	9	milk	milk	NN
18435	622	10	,	,	,
18435	622	11	turn	turn	VB
18435	622	12	out	out	RP
18435	622	13	on	on	IN
18435	622	14	a	a	DT
18435	622	15	well	well	RB
18435	622	16	floured	floured	JJ
18435	622	17	board	board	NN
18435	622	18	and	and	CC
18435	622	19	pat	pat	VB
18435	622	20	out	out	RP
18435	622	21	half	half	PDT
18435	622	22	an	an	DT
18435	622	23	inch	inch	NN
18435	622	24	thick	thick	JJ
18435	622	25	.	.	.
18435	623	1	Cut	cut	VB
18435	623	2	into	into	IN
18435	623	3	small	small	JJ
18435	623	4	cakes	cake	NNS
18435	623	5	.	.	.
18435	624	1	If	if	IN
18435	624	2	this	this	DT
18435	624	3	soft	soft	JJ
18435	624	4	dough	dough	NN
18435	624	5	is	be	VBZ
18435	624	6	put	put	VBN
18435	624	7	into	into	IN
18435	624	8	the	the	DT
18435	624	9	kettle	kettle	NN
18435	624	10	in	in	IN
18435	624	11	spoonfuls	spoonful	NNS
18435	624	12	the	the	DT
18435	624	13	time	time	NN
18435	624	14	of	of	IN
18435	624	15	cooking	cooking	NN
18435	624	16	must	must	MD
18435	624	17	be	be	VB
18435	624	18	doubled	double	VBN
18435	624	19	.	.	.
18435	625	1	The	the	DT
18435	625	2	bones	bone	NNS
18435	625	3	and	and	CC
18435	625	4	meat	meat	NN
18435	625	5	will	will	MD
18435	625	6	keep	keep	VB
18435	625	7	the	the	DT
18435	625	8	dough	dough	NN
18435	625	9	from	from	IN
18435	625	10	settling	settle	VBG
18435	625	11	into	into	IN
18435	625	12	the	the	DT
18435	625	13	liquid	liquid	NN
18435	625	14	and	and	CC
18435	625	15	becoming	become	VBG
18435	625	16	soggy	soggy	JJ
18435	625	17	.	.	.
18435	626	1	Arrange	arrange	VB
18435	626	2	the	the	DT
18435	626	3	meat	meat	NN
18435	626	4	in	in	IN
18435	626	5	the	the	DT
18435	626	6	center	center	NN
18435	626	7	with	with	IN
18435	626	8	dumplings	dumpling	NNS
18435	626	9	around	around	IN
18435	626	10	the	the	DT
18435	626	11	edge	edge	NN
18435	626	12	and	and	CC
18435	626	13	a	a	DT
18435	626	14	sprig	sprig	NN
18435	626	15	of	of	IN
18435	626	16	parsley	parsley	NN
18435	626	17	between	between	IN
18435	626	18	each	each	DT
18435	626	19	.	.	.
18435	627	1	Thicken	Thicken	NNP
18435	627	2	the	the	DT
18435	627	3	liquid	liquid	NN
18435	627	4	and	and	CC
18435	627	5	season	season	NN
18435	627	6	with	with	IN
18435	627	7	salt	salt	NN
18435	627	8	and	and	CC
18435	627	9	pepper	pepper	NN
18435	627	10	as	as	IN
18435	627	11	needed	need	VBN
18435	627	12	and	and	CC
18435	627	13	a	a	DT
18435	627	14	rounding	round	VBG
18435	627	15	tablespoon	tablespoon	NN
18435	627	16	of	of	IN
18435	627	17	butter	butter	NN
18435	627	18	.	.	.
18435	628	1	~CHICKEN	~CHICKEN	NFP
18435	628	2	TIMBALES~--Mix	timbales~--mix	ADD
18435	628	3	three	three	CD
18435	628	4	-	-	HYPH
18435	628	5	fourths	fourth	NNS
18435	628	6	of	of	IN
18435	628	7	a	a	DT
18435	628	8	cupful	cupful	NN
18435	628	9	of	of	IN
18435	628	10	flour	flour	NN
18435	628	11	with	with	IN
18435	628	12	a	a	DT
18435	628	13	half	half	NN
18435	628	14	teaspoonful	teaspoonful	JJ
18435	628	15	of	of	IN
18435	628	16	salt	salt	NN
18435	628	17	.	.	.
18435	629	1	Add	add	VB
18435	629	2	gradually	gradually	RB
18435	629	3	while	while	IN
18435	629	4	stirring	stir	VBG
18435	629	5	constantly	constantly	RB
18435	629	6	,	,	,
18435	629	7	one	one	CD
18435	629	8	-	-	HYPH
18435	629	9	half	half	NN
18435	629	10	cupful	cupful	NN
18435	629	11	of	of	IN
18435	629	12	milk	milk	NN
18435	629	13	and	and	CC
18435	629	14	one	one	CD
18435	629	15	well	well	RB
18435	629	16	beaten	beat	VBN
18435	629	17	egg	egg	NN
18435	629	18	and	and	CC
18435	629	19	one	one	CD
18435	629	20	tablespoonful	tablespoonful	NN
18435	629	21	of	of	IN
18435	629	22	olive	olive	NN
18435	629	23	oil	oil	NN
18435	629	24	.	.	.
18435	630	1	Shape	Shape	NNP
18435	630	2	,	,	,
18435	630	3	using	use	VBG
18435	630	4	a	a	DT
18435	630	5	hot	hot	JJ
18435	630	6	Swedish	swedish	JJ
18435	630	7	timbale	timbale	NN
18435	630	8	iron	iron	NN
18435	630	9	,	,	,
18435	630	10	and	and	CC
18435	630	11	cook	cook	NN
18435	630	12	in	in	IN
18435	630	13	deep	deep	JJ
18435	630	14	fat	fat	NN
18435	630	15	until	until	IN
18435	630	16	delicately	delicately	RB
18435	630	17	brown	brown	JJ
18435	630	18	.	.	.
18435	631	1	Take	take	VB
18435	631	2	from	from	IN
18435	631	3	the	the	DT
18435	631	4	iron	iron	NN
18435	631	5	and	and	CC
18435	631	6	invert	invert	NN
18435	631	7	on	on	IN
18435	631	8	brown	brown	JJ
18435	631	9	paper	paper	NN
18435	631	10	to	to	TO
18435	631	11	drain	drain	VB
18435	631	12	.	.	.
18435	632	1	To	to	TO
18435	632	2	make	make	VB
18435	632	3	the	the	DT
18435	632	4	filling	filling	NN
18435	632	5	for	for	IN
18435	632	6	a	a	DT
18435	632	7	dozen	dozen	NN
18435	632	8	timbales	timbale	NNS
18435	632	9	,	,	,
18435	632	10	remove	remove	VB
18435	632	11	bones	bone	NNS
18435	632	12	and	and	CC
18435	632	13	skin	skin	NN
18435	632	14	from	from	IN
18435	632	15	a	a	DT
18435	632	16	pint	pint	NN
18435	632	17	bowlful	bowlful	JJ
18435	632	18	of	of	IN
18435	632	19	the	the	DT
18435	632	20	white	white	JJ
18435	632	21	or	or	CC
18435	632	22	white	white	JJ
18435	632	23	and	and	CC
18435	632	24	dark	dark	JJ
18435	632	25	meat	meat	NN
18435	632	26	mixed	mix	VBN
18435	632	27	of	of	IN
18435	632	28	cold	cold	JJ
18435	632	29	boiled	boil	VBN
18435	632	30	or	or	CC
18435	632	31	roasted	roasted	JJ
18435	632	32	chicken	chicken	NN
18435	632	33	,	,	,
18435	632	34	and	and	CC
18435	632	35	cut	cut	VBD
18435	632	36	in	in	IN
18435	632	37	half	half	DT
18435	632	38	inch	inch	NN
18435	632	39	pieces	piece	NNS
18435	632	40	.	.	.
18435	633	1	Put	put	VB
18435	633	2	over	over	RP
18435	633	3	the	the	DT
18435	633	4	first	first	JJ
18435	633	5	in	in	IN
18435	633	6	a	a	DT
18435	633	7	saucepan	saucepan	NN
18435	633	8	two	two	CD
18435	633	9	tablespoonfuls	tablespoonful	NNS
18435	633	10	of	of	IN
18435	633	11	butter	butter	NN
18435	633	12	and	and	CC
18435	633	13	two	two	CD
18435	633	14	of	of	IN
18435	633	15	flour	flour	NN
18435	633	16	and	and	CC
18435	633	17	when	when	WRB
18435	633	18	melted	melt	VBN
18435	633	19	and	and	CC
18435	633	20	blended	blend	VBD
18435	633	21	add	add	VB
18435	633	22	milk	milk	NN
18435	633	23	and	and	CC
18435	633	24	chicken	chicken	NN
18435	633	25	broth	broth	NN
18435	633	26	,	,	,
18435	633	27	a	a	DT
18435	633	28	cupful	cupful	JJ
18435	633	29	and	and	CC
18435	633	30	a	a	DT
18435	633	31	half	half	NN
18435	633	32	or	or	CC
18435	633	33	more	more	JJR
18435	633	34	as	as	IN
18435	633	35	desired	desire	VBN
18435	633	36	to	to	TO
18435	633	37	make	make	VB
18435	633	38	a	a	DT
18435	633	39	rich	rich	JJ
18435	633	40	cream	cream	NN
18435	633	41	sauce	sauce	NN
18435	633	42	.	.	.
18435	634	1	Season	season	NN
18435	634	2	with	with	IN
18435	634	3	salt	salt	NN
18435	634	4	and	and	CC
18435	634	5	pepper	pepper	NN
18435	634	6	,	,	,
18435	634	7	add	add	VB
18435	634	8	the	the	DT
18435	634	9	chicken	chicken	NN
18435	634	10	and	and	CC
18435	634	11	,	,	,
18435	634	12	if	if	IN
18435	634	13	preferred	prefer	VBN
18435	634	14	,	,	,
18435	634	15	one	one	CD
18435	634	16	-	-	HYPH
18435	634	17	half	half	NN
18435	634	18	cupful	cupful	NN
18435	634	19	of	of	IN
18435	634	20	mushrooms	mushroom	NNS
18435	634	21	cut	cut	VBN
18435	634	22	in	in	IN
18435	634	23	pieces	piece	NNS
18435	634	24	the	the	DT
18435	634	25	same	same	JJ
18435	634	26	size	size	NN
18435	634	27	as	as	IN
18435	634	28	the	the	DT
18435	634	29	chicken	chicken	NN
18435	634	30	.	.	.
18435	635	1	Then	then	RB
18435	635	2	brown	brown	JJ
18435	635	3	in	in	IN
18435	635	4	butter	butter	NN
18435	635	5	before	before	IN
18435	635	6	adding	add	VBG
18435	635	7	to	to	IN
18435	635	8	the	the	DT
18435	635	9	sauce	sauce	NN
18435	635	10	.	.	.
18435	636	1	Fill	fill	VB
18435	636	2	the	the	DT
18435	636	3	timbales	timbale	NNS
18435	636	4	.	.	.
18435	637	1	~DEVILED	~deviled	ADD
18435	637	2	CHICKEN~--Split	CHICKEN~--Split	VBN
18435	637	3	the	the	DT
18435	637	4	chickens	chicken	NNS
18435	637	5	down	down	IN
18435	637	6	the	the	DT
18435	637	7	back	back	NN
18435	637	8	and	and	CC
18435	637	9	broil	broil	VB
18435	637	10	until	until	IN
18435	637	11	done	do	VBN
18435	637	12	,	,	,
18435	637	13	lay	lie	VBD
18435	637	14	on	on	IN
18435	637	15	a	a	DT
18435	637	16	hot	hot	JJ
18435	637	17	dripping	dripping	JJ
18435	637	18	pan	pan	NN
18435	637	19	and	and	CC
18435	637	20	spread	spread	VB
18435	637	21	on	on	IN
18435	637	22	a	a	DT
18435	637	23	sauce	sauce	NN
18435	637	24	,	,	,
18435	637	25	scatter	scatter	VB
18435	637	26	fine	fine	JJ
18435	637	27	crumbs	crumb	VBZ
18435	637	28	over	over	RB
18435	637	29	and	and	CC
18435	637	30	set	set	VBN
18435	637	31	in	in	IN
18435	637	32	a	a	DT
18435	637	33	quick	quick	JJ
18435	637	34	oven	oven	NN
18435	637	35	to	to	TO
18435	637	36	brown	brown	VB
18435	637	37	.	.	.
18435	638	1	For	for	IN
18435	638	2	the	the	DT
18435	638	3	sauce	sauce	NN
18435	638	4	beat	beat	VBD
18435	638	5	a	a	DT
18435	638	6	rounding	round	VBG
18435	638	7	tablespoon	tablespoon	NN
18435	638	8	of	of	IN
18435	638	9	butter	butter	NN
18435	638	10	light	light	NN
18435	638	11	with	with	IN
18435	638	12	one	one	CD
18435	638	13	-	-	HYPH
18435	638	14	half	half	NN
18435	638	15	teaspoon	teaspoon	NN
18435	638	16	of	of	IN
18435	638	17	mixed	mixed	JJ
18435	638	18	mustard	mustard	NN
18435	638	19	,	,	,
18435	638	20	one	one	CD
18435	638	21	teaspoon	teaspoon	NN
18435	638	22	of	of	IN
18435	638	23	vinegar	vinegar	NN
18435	638	24	and	and	CC
18435	638	25	a	a	DT
18435	638	26	pinch	pinch	NN
18435	638	27	of	of	IN
18435	638	28	cayenne	cayenne	NN
18435	638	29	.	.	.
18435	639	1	~FRICASSED	~FRICASSED	NFP
18435	639	2	TURKEY	TURKEY	NNP
18435	639	3	OR	or	CC
18435	639	4	GOOSE	GOOSE	NNP
18435	639	5	GIBLETS~--Scald	GIBLETS~--Scald	NNP
18435	639	6	and	and	CC
18435	639	7	pick	pick	VB
18435	639	8	giblets	giblet	NNS
18435	639	9	.	.	.
18435	640	1	Put	put	VB
18435	640	2	them	-PRON-	PRP
18435	640	3	in	in	IN
18435	640	4	a	a	DT
18435	640	5	saucepan	saucepan	NN
18435	640	6	with	with	IN
18435	640	7	a	a	DT
18435	640	8	piece	piece	NN
18435	640	9	of	of	IN
18435	640	10	butter	butter	NN
18435	640	11	,	,	,
18435	640	12	a	a	DT
18435	640	13	bunch	bunch	NN
18435	640	14	of	of	IN
18435	640	15	parsley	parsley	NN
18435	640	16	,	,	,
18435	640	17	green	green	JJ
18435	640	18	onions	onion	NNS
18435	640	19	,	,	,
18435	640	20	thyme	thyme	NNS
18435	640	21	,	,	,
18435	640	22	bay	bay	NN
18435	640	23	-	-	HYPH
18435	640	24	leaf	leaf	NN
18435	640	25	and	and	CC
18435	640	26	a	a	DT
18435	640	27	few	few	JJ
18435	640	28	mushrooms	mushroom	NNS
18435	640	29	;	;	,
18435	640	30	warm	warm	JJ
18435	640	31	these	these	DT
18435	640	32	over	over	IN
18435	640	33	the	the	DT
18435	640	34	fire	fire	NN
18435	640	35	,	,	,
18435	640	36	with	with	IN
18435	640	37	a	a	DT
18435	640	38	sprinkle	sprinkle	NN
18435	640	39	of	of	IN
18435	640	40	flour	flour	NN
18435	640	41	moistened	moisten	VBN
18435	640	42	with	with	IN
18435	640	43	stock	stock	NN
18435	640	44	or	or	CC
18435	640	45	water	water	NN
18435	640	46	,	,	,
18435	640	47	adding	add	VBG
18435	640	48	salt	salt	NN
18435	640	49	and	and	CC
18435	640	50	pepper	pepper	NN
18435	640	51	to	to	IN
18435	640	52	taste	taste	NN
18435	640	53	.	.	.
18435	641	1	Reduce	reduce	VB
18435	641	2	to	to	IN
18435	641	3	a	a	DT
18435	641	4	thick	thick	JJ
18435	641	5	sauce	sauce	NN
18435	641	6	,	,	,
18435	641	7	adding	add	VBG
18435	641	8	to	to	IN
18435	641	9	it	-PRON-	PRP
18435	641	10	the	the	DT
18435	641	11	yolks	yolk	NNS
18435	641	12	of	of	IN
18435	641	13	two	two	CD
18435	641	14	eggs	egg	NNS
18435	641	15	,	,	,
18435	641	16	and	and	CC
18435	641	17	let	let	VB
18435	641	18	simmer	simmer	NN
18435	641	19	without	without	IN
18435	641	20	boiling	boil	VBG
18435	641	21	.	.	.
18435	642	1	Serve	serve	VB
18435	642	2	with	with	IN
18435	642	3	sprinkling	sprinkling	NN
18435	642	4	of	of	IN
18435	642	5	vinegar	vinegar	NN
18435	642	6	.	.	.
18435	643	1	~FRIED	~FRIED	NNP
18435	643	2	CHICKEN~--Cut	CHICKEN~--Cut	NNP
18435	643	3	up	up	RB
18435	643	4	two	two	CD
18435	643	5	chickens	chicken	NNS
18435	643	6	.	.	.
18435	644	1	Put	put	VB
18435	644	2	a	a	DT
18435	644	3	quarter	quarter	NN
18435	644	4	of	of	IN
18435	644	5	a	a	DT
18435	644	6	pound	pound	NN
18435	644	7	of	of	IN
18435	644	8	butter	butter	NN
18435	644	9	,	,	,
18435	644	10	mixed	mix	VBN
18435	644	11	with	with	IN
18435	644	12	a	a	DT
18435	644	13	spoonful	spoonful	NN
18435	644	14	of	of	IN
18435	644	15	flour	flour	NN
18435	644	16	,	,	,
18435	644	17	into	into	IN
18435	644	18	a	a	DT
18435	644	19	saucepan	saucepan	NN
18435	644	20	with	with	IN
18435	644	21	pepper	pepper	NN
18435	644	22	,	,	,
18435	644	23	salt	salt	NN
18435	644	24	,	,	,
18435	644	25	little	little	JJ
18435	644	26	vinegar	vinegar	NN
18435	644	27	,	,	,
18435	644	28	parsley	parsley	NN
18435	644	29	,	,	,
18435	644	30	green	green	JJ
18435	644	31	onions	onion	NNS
18435	644	32	,	,	,
18435	644	33	carrots	carrot	NNS
18435	644	34	and	and	CC
18435	644	35	turnips	turnip	NNS
18435	644	36	,	,	,
18435	644	37	into	into	IN
18435	644	38	a	a	DT
18435	644	39	saucepan	saucepan	NN
18435	644	40	and	and	CC
18435	644	41	heat	heat	NN
18435	644	42	.	.	.
18435	645	1	Steep	steep	VB
18435	645	2	the	the	DT
18435	645	3	chicken	chicken	NN
18435	645	4	in	in	IN
18435	645	5	this	this	DT
18435	645	6	marinade	marinade	NN
18435	645	7	three	three	CD
18435	645	8	hours	hour	NNS
18435	645	9	,	,	,
18435	645	10	having	have	VBG
18435	645	11	dried	dry	VBN
18435	645	12	the	the	DT
18435	645	13	pieces	piece	NNS
18435	645	14	and	and	CC
18435	645	15	floured	flour	VBD
18435	645	16	them	-PRON-	PRP
18435	645	17	.	.	.
18435	646	1	Fry	fry	VB
18435	646	2	a	a	DT
18435	646	3	good	good	JJ
18435	646	4	brown	brown	NN
18435	646	5	.	.	.
18435	647	1	Garnish	garnish	VB
18435	647	2	with	with	IN
18435	647	3	fried	fry	VBN
18435	647	4	parsley	parsley	NN
18435	647	5	.	.	.
18435	648	1	~JELLIED	~JELLIED	NFP
18435	648	2	CHICKEN~--For	chicken~--for	JJ
18435	648	3	jellied	jelly	VBN
18435	648	4	chicken	chicken	NN
18435	648	5	have	have	VBP
18435	648	6	on	on	IN
18435	648	7	hand	hand	NN
18435	648	8	three	three	CD
18435	648	9	pounds	pound	NNS
18435	648	10	of	of	IN
18435	648	11	chicken	chicken	NN
18435	648	12	that	that	WDT
18435	648	13	has	have	VBZ
18435	648	14	been	be	VBN
18435	648	15	boiled	boil	VBN
18435	648	16	and	and	CC
18435	648	17	cut	cut	VBN
18435	648	18	from	from	IN
18435	648	19	the	the	DT
18435	648	20	bone	bone	NN
18435	648	21	in	in	IN
18435	648	22	strips	strip	NNS
18435	648	23	.	.	.
18435	649	1	Mix	mix	VB
18435	649	2	a	a	DT
18435	649	3	quart	quart	NN
18435	649	4	of	of	IN
18435	649	5	rich	rich	JJ
18435	649	6	chicken	chicken	NN
18435	649	7	stock	stock	NN
18435	649	8	that	that	WDT
18435	649	9	has	have	VBZ
18435	649	10	been	be	VBN
18435	649	11	boiled	boil	VBN
18435	649	12	down	down	RP
18435	649	13	and	and	CC
18435	649	14	cleared	clear	VBN
18435	649	15	with	with	IN
18435	649	16	a	a	DT
18435	649	17	teaspoonful	teaspoonful	JJ
18435	649	18	each	each	DT
18435	649	19	of	of	IN
18435	649	20	lemon	lemon	NN
18435	649	21	juice	juice	NN
18435	649	22	,	,	,
18435	649	23	chopped	chop	VBD
18435	649	24	parsley	parsley	NNP
18435	649	25	,	,	,
18435	649	26	a	a	DT
18435	649	27	dash	dash	NN
18435	649	28	of	of	IN
18435	649	29	celery	celery	NN
18435	649	30	salt	salt	NN
18435	649	31	and	and	CC
18435	649	32	a	a	DT
18435	649	33	quarter	quarter	NN
18435	649	34	teaspoonful	teaspoonful	JJ
18435	649	35	each	each	DT
18435	649	36	of	of	IN
18435	649	37	salt	salt	NN
18435	649	38	and	and	CC
18435	649	39	paprika	paprika	NNS
18435	649	40	.	.	.
18435	650	1	At	at	IN
18435	650	2	the	the	DT
18435	650	3	last	last	JJ
18435	650	4	stir	stir	NN
18435	650	5	in	in	IN
18435	650	6	a	a	DT
18435	650	7	teaspoonful	teaspoonful	NN
18435	650	8	of	of	IN
18435	650	9	granulated	granulate	VBN
18435	650	10	gelatin	gelatin	NN
18435	650	11	that	that	WDT
18435	650	12	has	have	VBZ
18435	650	13	been	be	VBN
18435	650	14	dissolved	dissolve	VBN
18435	650	15	.	.	.
18435	651	1	When	when	WRB
18435	651	2	the	the	DT
18435	651	3	jelly	jelly	NN
18435	651	4	begins	begin	VBZ
18435	651	5	to	to	TO
18435	651	6	thicken	thicken	VB
18435	651	7	add	add	VB
18435	651	8	the	the	DT
18435	651	9	chicken	chicken	NN
18435	651	10	and	and	CC
18435	651	11	turn	turn	VB
18435	651	12	it	-PRON-	PRP
18435	651	13	into	into	IN
18435	651	14	a	a	DT
18435	651	15	mold	mold	NN
18435	651	16	.	.	.
18435	652	1	To	to	TO
18435	652	2	have	have	VB
18435	652	3	the	the	DT
18435	652	4	chicken	chicken	NN
18435	652	5	scattered	scatter	VBN
18435	652	6	evenly	evenly	RB
18435	652	7	through	through	IN
18435	652	8	the	the	DT
18435	652	9	jelly	jelly	NN
18435	652	10	,	,	,
18435	652	11	stand	stand	VB
18435	652	12	the	the	DT
18435	652	13	dish	dish	NN
18435	652	14	containing	contain	VBG
18435	652	15	the	the	DT
18435	652	16	jelly	jelly	NN
18435	652	17	in	in	IN
18435	652	18	a	a	DT
18435	652	19	pan	pan	NN
18435	652	20	of	of	IN
18435	652	21	ice	ice	NN
18435	652	22	and	and	CC
18435	652	23	turn	turn	VB
18435	652	24	in	in	RP
18435	652	25	the	the	DT
18435	652	26	jelly	jelly	NNP
18435	652	27	layer	layer	NN
18435	652	28	by	by	IN
18435	652	29	layer	layer	NN
18435	652	30	,	,	,
18435	652	31	covering	cover	VBG
18435	652	32	each	each	DT
18435	652	33	with	with	IN
18435	652	34	chicken	chicken	NN
18435	652	35	as	as	RB
18435	652	36	soon	soon	RB
18435	652	37	as	as	IN
18435	652	38	it	-PRON-	PRP
18435	652	39	begins	begin	VBZ
18435	652	40	to	to	TO
18435	652	41	thicken	thicken	VB
18435	652	42	.	.	.
18435	653	1	~MARBLED	~marbled	FW
18435	653	2	CHICKEN~--Steam	chicken~--steam	VB
18435	653	3	a	a	DT
18435	653	4	young	young	JJ
18435	653	5	fowl	fowl	NN
18435	653	6	until	until	IN
18435	653	7	tender	tender	NN
18435	653	8	or	or	CC
18435	653	9	cook	cook	VB
18435	653	10	it	-PRON-	PRP
18435	653	11	gently	gently	RB
18435	653	12	in	in	IN
18435	653	13	a	a	DT
18435	653	14	small	small	JJ
18435	653	15	amount	amount	NN
18435	653	16	of	of	IN
18435	653	17	water	water	NN
18435	653	18	.	.	.
18435	654	1	Cut	cut	VB
18435	654	2	all	all	PDT
18435	654	3	the	the	DT
18435	654	4	meat	meat	NN
18435	654	5	from	from	IN
18435	654	6	the	the	DT
18435	654	7	bones	bone	NNS
18435	654	8	,	,	,
18435	654	9	keeping	keep	VBG
18435	654	10	the	the	DT
18435	654	11	white	white	JJ
18435	654	12	and	and	CC
18435	654	13	dark	dark	JJ
18435	654	14	meat	meat	NN
18435	654	15	separate	separate	JJ
18435	654	16	.	.	.
18435	655	1	Chop	chop	VB
18435	655	2	the	the	DT
18435	655	3	meat	meat	NN
18435	655	4	with	with	IN
18435	655	5	a	a	DT
18435	655	6	sharp	sharp	JJ
18435	655	7	knife	knife	NN
18435	655	8	,	,	,
18435	655	9	but	but	CC
18435	655	10	do	do	VBP
18435	655	11	not	not	RB
18435	655	12	grind	grind	VB
18435	655	13	it	-PRON-	PRP
18435	655	14	,	,	,
18435	655	15	season	season	NN
18435	655	16	with	with	IN
18435	655	17	salt	salt	NN
18435	655	18	and	and	CC
18435	655	19	pepper	pepper	NN
18435	655	20	.	.	.
18435	656	1	Press	press	NN
18435	656	2	into	into	IN
18435	656	3	a	a	DT
18435	656	4	mold	mold	NN
18435	656	5	making	make	VBG
18435	656	6	alternate	alternate	JJ
18435	656	7	layers	layer	NNS
18435	656	8	of	of	IN
18435	656	9	light	light	JJ
18435	656	10	and	and	CC
18435	656	11	dark	dark	JJ
18435	656	12	meat	meat	NN
18435	656	13	.	.	.
18435	657	1	Strain	strain	VB
18435	657	2	the	the	DT
18435	657	3	broth	broth	NN
18435	657	4	in	in	IN
18435	657	5	which	which	WDT
18435	657	6	the	the	DT
18435	657	7	fowl	fowl	NN
18435	657	8	was	be	VBD
18435	657	9	cooked	cook	VBN
18435	657	10	and	and	CC
18435	657	11	which	which	WDT
18435	657	12	should	should	MD
18435	657	13	be	be	VB
18435	657	14	reduced	reduce	VBN
18435	657	15	by	by	IN
18435	657	16	cooking	cook	VBG
18435	657	17	to	to	IN
18435	657	18	a	a	DT
18435	657	19	small	small	JJ
18435	657	20	amount	amount	NN
18435	657	21	,	,	,
18435	657	22	season	season	NN
18435	657	23	with	with	IN
18435	657	24	salt	salt	NN
18435	657	25	and	and	CC
18435	657	26	pepper	pepper	NN
18435	657	27	,	,	,
18435	657	28	add	add	VB
18435	657	29	a	a	DT
18435	657	30	tablespoon	tablespoon	NN
18435	657	31	of	of	IN
18435	657	32	butter	butter	NN
18435	657	33	after	after	IN
18435	657	34	skimming	skim	VBG
18435	657	35	clear	clear	RB
18435	657	36	of	of	IN
18435	657	37	all	all	DT
18435	657	38	fat	fat	NN
18435	657	39	.	.	.
18435	658	1	Pour	pour	VB
18435	658	2	this	this	DT
18435	658	3	broth	broth	NN
18435	658	4	over	over	IN
18435	658	5	the	the	DT
18435	658	6	meat	meat	NN
18435	658	7	and	and	CC
18435	658	8	set	set	VBD
18435	658	9	all	all	DT
18435	658	10	in	in	IN
18435	658	11	the	the	DT
18435	658	12	ice	ice	NN
18435	658	13	chest	chest	NN
18435	658	14	until	until	IN
18435	658	15	cold	cold	JJ
18435	658	16	and	and	CC
18435	658	17	firm	firm	JJ
18435	658	18	.	.	.
18435	659	1	Unmold	unmold	NN
18435	659	2	and	and	CC
18435	659	3	cut	cut	VBN
18435	659	4	in	in	IN
18435	659	5	thin	thin	JJ
18435	659	6	slices	slice	NNS
18435	659	7	with	with	IN
18435	659	8	a	a	DT
18435	659	9	sharp	sharp	JJ
18435	659	10	knife	knife	NN
18435	659	11	,	,	,
18435	659	12	then	then	RB
18435	659	13	if	if	IN
18435	659	14	liked	like	VBN
18435	659	15	garnish	garnish	VBP
18435	659	16	with	with	IN
18435	659	17	cress	cress	NN
18435	659	18	and	and	CC
18435	659	19	sliced	sliced	JJ
18435	659	20	lemon	lemon	NN
18435	659	21	and	and	CC
18435	659	22	serve	serve	VB
18435	659	23	.	.	.
18435	660	1	~POTTED	~POTTED	NFP
18435	660	2	CHICKEN~--Truss	CHICKEN~--Truss	:
18435	660	3	a	a	DT
18435	660	4	small	small	JJ
18435	660	5	broiler	broiler	NN
18435	660	6	in	in	IN
18435	660	7	shape	shape	NN
18435	660	8	and	and	CC
18435	660	9	lay	lie	VBD
18435	660	10	in	in	IN
18435	660	11	casserole	casserole	NN
18435	660	12	.	.	.
18435	661	1	Brush	brush	VB
18435	661	2	it	-PRON-	PRP
18435	661	3	generously	generously	RB
18435	661	4	with	with	IN
18435	661	5	melted	melted	JJ
18435	661	6	butter	butter	NN
18435	661	7	,	,	,
18435	661	8	put	put	VBN
18435	661	9	on	on	IN
18435	661	10	the	the	DT
18435	661	11	cover	cover	NN
18435	661	12	,	,	,
18435	661	13	and	and	CC
18435	661	14	cook	cook	VB
18435	661	15	twenty	twenty	CD
18435	661	16	minutes	minute	NNS
18435	661	17	.	.	.
18435	662	1	Now	now	RB
18435	662	2	add	add	VB
18435	662	3	one	one	CD
18435	662	4	cup	cup	NN
18435	662	5	of	of	IN
18435	662	6	rich	rich	JJ
18435	662	7	stock	stock	NN
18435	662	8	or	or	CC
18435	662	9	beef	beef	NN
18435	662	10	extract	extract	NN
18435	662	11	dissolved	dissolve	VBN
18435	662	12	in	in	IN
18435	662	13	hot	hot	JJ
18435	662	14	water	water	NN
18435	662	15	to	to	TO
18435	662	16	make	make	VB
18435	662	17	a	a	DT
18435	662	18	good	good	JJ
18435	662	19	strength	strength	NN
18435	662	20	.	.	.
18435	663	1	Cover	cover	NN
18435	663	2	and	and	CC
18435	663	3	finish	finish	NN
18435	663	4	cooking	cooking	NN
18435	663	5	.	.	.
18435	664	1	Serve	serve	VB
18435	664	2	uncovered	uncover	VBN
18435	664	3	in	in	IN
18435	664	4	the	the	DT
18435	664	5	same	same	JJ
18435	664	6	dish	dish	NN
18435	664	7	with	with	IN
18435	664	8	spoonfuls	spoonful	NNS
18435	664	9	of	of	IN
18435	664	10	potato	potato	NN
18435	664	11	balls	ball	NNS
18435	664	12	,	,	,
18435	664	13	small	small	JJ
18435	664	14	carrots	carrot	NNS
18435	664	15	sliced	slice	VBN
18435	664	16	and	and	CC
18435	664	17	tiny	tiny	JJ
18435	664	18	string	string	NN
18435	664	19	beans	bean	NNS
18435	664	20	laid	lay	VBN
18435	664	21	alternately	alternately	RB
18435	664	22	round	round	IN
18435	664	23	the	the	DT
18435	664	24	chicken	chicken	NN
18435	664	25	.	.	.
18435	665	1	The	the	DT
18435	665	2	vegetables	vegetable	NNS
18435	665	3	should	should	MD
18435	665	4	each	each	DT
18435	665	5	be	be	VB
18435	665	6	cooked	cook	VBN
18435	665	7	separately	separately	RB
18435	665	8	.	.	.
18435	666	1	~PRESSED	~PRESSED	NFP
18435	666	2	CHICKEN~--Cut	CHICKEN~--Cut	NNP
18435	666	3	as	as	IN
18435	666	4	for	for	IN
18435	666	5	a	a	DT
18435	666	6	stew	stew	NN
18435	666	7	.	.	.
18435	667	1	Skin	skin	NN
18435	667	2	the	the	DT
18435	667	3	feet	foot	NNS
18435	667	4	and	and	CC
18435	667	5	place	place	NN
18435	667	6	in	in	IN
18435	667	7	the	the	DT
18435	667	8	bottom	bottom	NN
18435	667	9	of	of	IN
18435	667	10	a	a	DT
18435	667	11	stew	stew	JJ
18435	667	12	pan	pan	NN
18435	667	13	.	.	.
18435	668	1	Arrange	arrange	VB
18435	668	2	the	the	DT
18435	668	3	fowl	fowl	NN
18435	668	4	on	on	IN
18435	668	5	top	top	NN
18435	668	6	,	,	,
18435	668	7	just	just	RB
18435	668	8	cover	cover	VB
18435	668	9	with	with	IN
18435	668	10	water	water	NN
18435	668	11	,	,	,
18435	668	12	and	and	CC
18435	668	13	cook	cook	VB
18435	668	14	slowly	slowly	RB
18435	668	15	until	until	IN
18435	668	16	tender	tender	NN
18435	668	17	.	.	.
18435	669	1	Do	do	VB
18435	669	2	not	not	RB
18435	669	3	let	let	VB
18435	669	4	the	the	DT
18435	669	5	meat	meat	NN
18435	669	6	brown	brown	JJ
18435	669	7	.	.	.
18435	670	1	Separate	separate	VB
18435	670	2	the	the	DT
18435	670	3	dark	dark	JJ
18435	670	4	and	and	CC
18435	670	5	light	light	JJ
18435	670	6	meat	meat	NN
18435	670	7	and	and	CC
18435	670	8	throw	throw	VB
18435	670	9	away	away	RB
18435	670	10	the	the	DT
18435	670	11	feet	foot	NNS
18435	670	12	,	,	,
18435	670	13	from	from	IN
18435	670	14	which	which	WDT
18435	670	15	the	the	DT
18435	670	16	gluten	gluten	NN
18435	670	17	has	have	VBZ
18435	670	18	been	be	VBN
18435	670	19	extracted	extract	VBN
18435	670	20	.	.	.
18435	671	1	Chop	chop	NN
18435	671	2	liver	liver	NN
18435	671	3	,	,	,
18435	671	4	skin	skin	NN
18435	671	5	,	,	,
18435	671	6	heart	heart	NN
18435	671	7	and	and	CC
18435	671	8	gizzard	gizzard	VB
18435	671	9	fine	fine	JJ
18435	671	10	.	.	.
18435	672	1	Add	add	VB
18435	672	2	these	these	DT
18435	672	3	chopped	chop	VBN
18435	672	4	giblets	giblet	NNS
18435	672	5	to	to	IN
18435	672	6	a	a	DT
18435	672	7	dressing	dressing	NN
18435	672	8	of	of	IN
18435	672	9	stale	stale	JJ
18435	672	10	bread	bread	NN
18435	672	11	crumbs	crumb	NNS
18435	672	12	seasoned	season	VBN
18435	672	13	and	and	CC
18435	672	14	moistened	moisten	VBN
18435	672	15	with	with	IN
18435	672	16	a	a	DT
18435	672	17	little	little	JJ
18435	672	18	hot	hot	JJ
18435	672	19	water	water	NN
18435	672	20	and	and	CC
18435	672	21	butter	butter	NN
18435	672	22	.	.	.
18435	673	1	Arrange	arrange	VB
18435	673	2	the	the	DT
18435	673	3	large	large	JJ
18435	673	4	pieces	piece	NNS
18435	673	5	of	of	IN
18435	673	6	meat	meat	NN
18435	673	7	around	around	IN
18435	673	8	the	the	DT
18435	673	9	sides	side	NNS
18435	673	10	and	and	CC
18435	673	11	bottom	bottom	NN
18435	673	12	of	of	IN
18435	673	13	a	a	DT
18435	673	14	baking	baking	NN
18435	673	15	dish	dish	NN
18435	673	16	,	,	,
18435	673	17	alternating	alternate	VBG
18435	673	18	dark	dark	NN
18435	673	19	and	and	CC
18435	673	20	light	light	NN
18435	673	21	,	,	,
18435	673	22	and	and	CC
18435	673	23	fill	fill	VB
18435	673	24	alternately	alternately	RB
18435	673	25	with	with	IN
18435	673	26	dressing	dressing	NN
18435	673	27	and	and	CC
18435	673	28	chicken	chicken	NN
18435	673	29	until	until	IN
18435	673	30	the	the	DT
18435	673	31	dish	dish	NN
18435	673	32	is	be	VBZ
18435	673	33	full	full	JJ
18435	673	34	.	.	.
18435	674	1	Remove	remove	VB
18435	674	2	the	the	DT
18435	674	3	fat	fat	NN
18435	674	4	from	from	IN
18435	674	5	the	the	DT
18435	674	6	water	water	NN
18435	674	7	in	in	IN
18435	674	8	which	which	WDT
18435	674	9	the	the	DT
18435	674	10	chicken	chicken	NN
18435	674	11	was	be	VBD
18435	674	12	cooked	cook	VBN
18435	674	13	,	,	,
18435	674	14	heat	heat	NN
18435	674	15	boiling	boil	VBG
18435	674	16	hot	hot	RB
18435	674	17	and	and	CC
18435	674	18	pour	pour	VB
18435	674	19	over	over	IN
18435	674	20	the	the	DT
18435	674	21	chicken	chicken	NN
18435	674	22	.	.	.
18435	675	1	Put	put	VB
18435	675	2	into	into	IN
18435	675	3	a	a	DT
18435	675	4	press	press	NN
18435	675	5	for	for	IN
18435	675	6	several	several	JJ
18435	675	7	hours	hour	NNS
18435	675	8	and	and	CC
18435	675	9	when	when	WRB
18435	675	10	cold	cold	JJ
18435	675	11	slice	slice	NN
18435	675	12	.	.	.
18435	676	1	~ROAST	~ROAST	NFP
18435	676	2	CHICKEN~--Having	chicken~--have	VBG
18435	676	3	drawn	draw	VBN
18435	676	4	and	and	CC
18435	676	5	trussed	truss	VBD
18435	676	6	the	the	DT
18435	676	7	chicken	chicken	NN
18435	676	8	put	put	VBD
18435	676	9	it	-PRON-	PRP
18435	676	10	between	between	IN
18435	676	11	some	some	DT
18435	676	12	slices	slice	NNS
18435	676	13	of	of	IN
18435	676	14	bacon	bacon	NN
18435	676	15	,	,	,
18435	676	16	take	take	VB
18435	676	17	care	care	NN
18435	676	18	to	to	TO
18435	676	19	fasten	fasten	VB
18435	676	20	the	the	DT
18435	676	21	feet	foot	NNS
18435	676	22	to	to	IN
18435	676	23	the	the	DT
18435	676	24	spit	spit	NN
18435	676	25	to	to	TO
18435	676	26	keep	keep	VB
18435	676	27	it	-PRON-	PRP
18435	676	28	together	together	RB
18435	676	29	,	,	,
18435	676	30	baste	baste	VBZ
18435	676	31	it	-PRON-	PRP
18435	676	32	with	with	IN
18435	676	33	its	-PRON-	PRP$
18435	676	34	gravy	gravy	NN
18435	676	35	,	,	,
18435	676	36	when	when	WRB
18435	676	37	well	well	RB
18435	676	38	done	do	VBN
18435	676	39	through	through	RB
18435	676	40	,	,	,
18435	676	41	serve	serve	VB
18435	676	42	with	with	IN
18435	676	43	cress	cress	NN
18435	676	44	round	round	IN
18435	676	45	the	the	DT
18435	676	46	dish	dish	NN
18435	676	47	,	,	,
18435	676	48	season	season	NN
18435	676	49	with	with	IN
18435	676	50	salt	salt	NN
18435	676	51	and	and	CC
18435	676	52	vinegar	vinegar	NN
18435	676	53	.	.	.
18435	677	1	The	the	DT
18435	677	2	chicken	chicken	NN
18435	677	3	and	and	CC
18435	677	4	bacon	bacon	NN
18435	677	5	should	should	MD
18435	677	6	be	be	VB
18435	677	7	covered	cover	VBN
18435	677	8	with	with	IN
18435	677	9	buttered	butter	VBN
18435	677	10	paper	paper	NN
18435	677	11	,	,	,
18435	677	12	until	until	IN
18435	677	13	five	five	CD
18435	677	14	minutes	minute	NNS
18435	677	15	of	of	IN
18435	677	16	the	the	DT
18435	677	17	bird	bird	NN
18435	677	18	being	be	VBG
18435	677	19	done	do	VBN
18435	677	20	,	,	,
18435	677	21	then	then	RB
18435	677	22	take	take	VB
18435	677	23	off	off	RP
18435	677	24	the	the	DT
18435	677	25	paper	paper	NN
18435	677	26	,	,	,
18435	677	27	and	and	CC
18435	677	28	finish	finish	VB
18435	677	29	the	the	DT
18435	677	30	roasting	roasting	NN
18435	677	31	by	by	IN
18435	677	32	a	a	DT
18435	677	33	very	very	RB
18435	677	34	bright	bright	JJ
18435	677	35	fire	fire	NN
18435	677	36	.	.	.
18435	678	1	~STUFFED	~STUFFED	NFP
18435	678	2	CHICKEN~--Put	CHICKEN~--Put	VBD
18435	678	3	a	a	DT
18435	678	4	pint	pint	NN
18435	678	5	of	of	IN
18435	678	6	milk	milk	NN
18435	678	7	into	into	IN
18435	678	8	a	a	DT
18435	678	9	saucepan	saucepan	NN
18435	678	10	with	with	IN
18435	678	11	a	a	DT
18435	678	12	good	good	JJ
18435	678	13	handful	handful	NN
18435	678	14	of	of	IN
18435	678	15	crumbs	crumb	NNS
18435	678	16	of	of	IN
18435	678	17	bread	bread	NN
18435	678	18	and	and	CC
18435	678	19	boil	boil	VB
18435	678	20	until	until	IN
18435	678	21	very	very	RB
18435	678	22	thick	thick	JJ
18435	678	23	.	.	.
18435	679	1	Set	Set	VBN
18435	679	2	away	away	RB
18435	679	3	to	to	IN
18435	679	4	cool	cool	JJ
18435	679	5	.	.	.
18435	680	1	Add	add	VB
18435	680	2	to	to	IN
18435	680	3	this	this	DT
18435	680	4	parsley	parsley	NN
18435	680	5	,	,	,
18435	680	6	chopped	chop	VBD
18435	680	7	green	green	JJ
18435	680	8	onion	onion	NN
18435	680	9	,	,	,
18435	680	10	thyme	thyme	NNS
18435	680	11	,	,	,
18435	680	12	salt	salt	NN
18435	680	13	,	,	,
18435	680	14	pepper	pepper	NN
18435	680	15	,	,	,
18435	680	16	piece	piece	NN
18435	680	17	of	of	IN
18435	680	18	butter	butter	NN
18435	680	19	and	and	CC
18435	680	20	the	the	DT
18435	680	21	yolks	yolk	NNS
18435	680	22	of	of	IN
18435	680	23	four	four	CD
18435	680	24	eggs	egg	NNS
18435	680	25	,	,	,
18435	680	26	and	and	CC
18435	680	27	place	place	NN
18435	680	28	in	in	IN
18435	680	29	body	body	NN
18435	680	30	of	of	IN
18435	680	31	chicken	chicken	NN
18435	680	32	,	,	,
18435	680	33	sewing	sew	VBG
18435	680	34	up	up	RP
18435	680	35	the	the	DT
18435	680	36	opening	opening	NN
18435	680	37	.	.	.
18435	681	1	Roast	roast	VB
18435	681	2	the	the	DT
18435	681	3	chicken	chicken	NN
18435	681	4	between	between	IN
18435	681	5	rashers	rasher	NNS
18435	681	6	of	of	IN
18435	681	7	bacon	bacon	NN
18435	681	8	.	.	.
18435	682	1	~TURKEY	~TURKEY	NFP
18435	682	2	GIBLETS	GIBLETS	NNP
18435	682	3	A	A	NNP
18435	682	4	LA	LA	NNP
18435	682	5	BOURGEOISE~--The	bourgeoise~--the	IN
18435	682	6	giblets	giblet	NNS
18435	682	7	of	of	IN
18435	682	8	turkey	turkey	NNP
18435	682	9	consist	consist	NNP
18435	682	10	of	of	IN
18435	682	11	the	the	DT
18435	682	12	pinions	pinion	NNS
18435	682	13	,	,	,
18435	682	14	feet	foot	NNS
18435	682	15	,	,	,
18435	682	16	neck	neck	NN
18435	682	17	and	and	CC
18435	682	18	gizzard	gizzard	NN
18435	682	19	.	.	.
18435	683	1	After	after	IN
18435	683	2	having	have	VBG
18435	683	3	scalded	scald	VBN
18435	683	4	pick	pick	VB
18435	683	5	them	-PRON-	PRP
18435	683	6	well	well	RB
18435	683	7	and	and	CC
18435	683	8	put	put	VBD
18435	683	9	in	in	RP
18435	683	10	a	a	DT
18435	683	11	saucepan	saucepan	NN
18435	683	12	with	with	IN
18435	683	13	a	a	DT
18435	683	14	piece	piece	NN
18435	683	15	of	of	IN
18435	683	16	butter	butter	NN
18435	683	17	,	,	,
18435	683	18	some	some	DT
18435	683	19	parsley	parsley	NN
18435	683	20	,	,	,
18435	683	21	green	green	JJ
18435	683	22	onions	onion	NNS
18435	683	23	,	,	,
18435	683	24	clove	clove	NN
18435	683	25	of	of	IN
18435	683	26	garlic	garlic	NNP
18435	683	27	,	,	,
18435	683	28	sprig	sprig	NN
18435	683	29	of	of	IN
18435	683	30	thyme	thyme	NNP
18435	683	31	,	,	,
18435	683	32	bay	bay	NN
18435	683	33	-	-	HYPH
18435	683	34	leaf	leaf	NN
18435	683	35	,	,	,
18435	683	36	a	a	DT
18435	683	37	spoonful	spoonful	NN
18435	683	38	of	of	IN
18435	683	39	flour	flour	NN
18435	683	40	moistened	moisten	VBN
18435	683	41	with	with	IN
18435	683	42	stock	stock	NN
18435	683	43	,	,	,
18435	683	44	salt	salt	NN
18435	683	45	and	and	CC
18435	683	46	pepper	pepper	NN
18435	683	47	.	.	.
18435	684	1	Brown	brown	JJ
18435	684	2	to	to	IN
18435	684	3	a	a	DT
18435	684	4	good	good	JJ
18435	684	5	color	color	NN
18435	684	6	.	.	.
18435	685	1	~TURKEY	~TURKEY	NFP
18435	685	2	TRUFFLES~--Take	truffles~--take	VB
18435	685	3	a	a	DT
18435	685	4	fat	fat	JJ
18435	685	5	turkey	turkey	NN
18435	685	6	,	,	,
18435	685	7	clean	clean	JJ
18435	685	8	and	and	CC
18435	685	9	singe	singe	VBP
18435	685	10	it	-PRON-	PRP
18435	685	11	.	.	.
18435	686	1	Take	take	VB
18435	686	2	three	three	CD
18435	686	3	or	or	CC
18435	686	4	four	four	CD
18435	686	5	pounds	pound	NNS
18435	686	6	of	of	IN
18435	686	7	truffles	truffle	NNS
18435	686	8	,	,	,
18435	686	9	chopping	chop	VBG
18435	686	10	up	up	RP
18435	686	11	a	a	DT
18435	686	12	handful	handful	NN
18435	686	13	with	with	IN
18435	686	14	some	some	DT
18435	686	15	fat	fat	JJ
18435	686	16	bacon	bacon	NN
18435	686	17	and	and	CC
18435	686	18	put	put	VBD
18435	686	19	into	into	IN
18435	686	20	a	a	DT
18435	686	21	saucepan	saucepan	NN
18435	686	22	,	,	,
18435	686	23	together	together	RB
18435	686	24	with	with	IN
18435	686	25	the	the	DT
18435	686	26	whole	whole	JJ
18435	686	27	truffles	truffle	NNS
18435	686	28	,	,	,
18435	686	29	salt	salt	NN
18435	686	30	,	,	,
18435	686	31	pepper	pepper	NN
18435	686	32	,	,	,
18435	686	33	spices	spice	NNS
18435	686	34	and	and	CC
18435	686	35	a	a	DT
18435	686	36	bay	bay	NN
18435	686	37	-	-	HYPH
18435	686	38	leaf	leaf	NN
18435	686	39	.	.	.
18435	687	1	Let	let	VB
18435	687	2	these	these	DT
18435	687	3	ingredients	ingredient	NNS
18435	687	4	cook	cook	VB
18435	687	5	over	over	IN
18435	687	6	a	a	DT
18435	687	7	slow	slow	JJ
18435	687	8	fire	fire	NN
18435	687	9	for	for	IN
18435	687	10	three	three	CD
18435	687	11	-	-	HYPH
18435	687	12	quarters	quarter	NNS
18435	687	13	of	of	IN
18435	687	14	a	a	DT
18435	687	15	hour	hour	NN
18435	687	16	,	,	,
18435	687	17	take	take	VB
18435	687	18	off	off	RP
18435	687	19	,	,	,
18435	687	20	stir	stir	VB
18435	687	21	and	and	CC
18435	687	22	let	let	VB
18435	687	23	cool	cool	JJ
18435	687	24	.	.	.
18435	688	1	When	when	WRB
18435	688	2	quite	quite	RB
18435	688	3	cold	cold	JJ
18435	688	4	place	place	NN
18435	688	5	in	in	IN
18435	688	6	body	body	NN
18435	688	7	of	of	IN
18435	688	8	turkey	turkey	NNP
18435	688	9	,	,	,
18435	688	10	sew	sew	VB
18435	688	11	up	up	RP
18435	688	12	the	the	DT
18435	688	13	opening	opening	NN
18435	688	14	and	and	CC
18435	688	15	let	let	VB
18435	688	16	the	the	DT
18435	688	17	turkey	turkey	NN
18435	688	18	imbibe	imbibe	VB
18435	688	19	the	the	DT
18435	688	20	flavor	flavor	NN
18435	688	21	of	of	IN
18435	688	22	the	the	DT
18435	688	23	truffles	truffle	NNS
18435	688	24	by	by	IN
18435	688	25	remaining	remain	VBG
18435	688	26	in	in	IN
18435	688	27	a	a	DT
18435	688	28	day	day	NN
18435	688	29	or	or	CC
18435	688	30	two	two	CD
18435	688	31	,	,	,
18435	688	32	if	if	IN
18435	688	33	the	the	DT
18435	688	34	season	season	NN
18435	688	35	permits	permit	VBZ
18435	688	36	.	.	.
18435	689	1	Cover	cover	VB
18435	689	2	the	the	DT
18435	689	3	bird	bird	NN
18435	689	4	with	with	IN
18435	689	5	slices	slice	NNS
18435	689	6	of	of	IN
18435	689	7	bacon	bacon	NN
18435	689	8	and	and	CC
18435	689	9	roast	roast	NN
18435	689	10	.	.	.
18435	690	1	~ANCHOVY	~ANCHOVY	NFP
18435	690	2	STUFFING~--Put	stuffing~--put	VBP
18435	690	3	some	some	DT
18435	690	4	large	large	JJ
18435	690	5	fine	fine	JJ
18435	690	6	chopped	chop	VBN
18435	690	7	onions	onion	NNS
18435	690	8	into	into	IN
18435	690	9	a	a	DT
18435	690	10	frying	fry	VBG
18435	690	11	pan	pan	NN
18435	690	12	with	with	IN
18435	690	13	a	a	DT
18435	690	14	little	little	JJ
18435	690	15	oil	oil	NN
18435	690	16	or	or	CC
18435	690	17	butter	butter	NN
18435	690	18	and	and	CC
18435	690	19	fry	fry	VB
18435	690	20	them	-PRON-	PRP
18435	690	21	to	to	IN
18435	690	22	a	a	DT
18435	690	23	light	light	JJ
18435	690	24	brown	brown	NN
18435	690	25	.	.	.
18435	691	1	Put	put	VB
18435	691	2	them	-PRON-	PRP
18435	691	3	in	in	IN
18435	691	4	a	a	DT
18435	691	5	basin	basin	NN
18435	691	6	and	and	CC
18435	691	7	add	add	VB
18435	691	8	some	some	DT
18435	691	9	breadcrumbs	breadcrumb	NNS
18435	691	10	that	that	WDT
18435	691	11	have	have	VBP
18435	691	12	been	be	VBN
18435	691	13	dipped	dip	VBN
18435	691	14	in	in	IN
18435	691	15	water	water	NN
18435	691	16	and	and	CC
18435	691	17	squeeze	squeeze	VB
18435	691	18	quite	quite	RB
18435	691	19	dry	dry	JJ
18435	691	20	.	.	.
18435	692	1	Then	then	RB
18435	692	2	add	add	VB
18435	692	3	a	a	DT
18435	692	4	small	small	JJ
18435	692	5	piece	piece	NN
18435	692	6	of	of	IN
18435	692	7	liver	liver	NN
18435	692	8	of	of	IN
18435	692	9	the	the	DT
18435	692	10	bird	bird	NN
18435	692	11	to	to	TO
18435	692	12	be	be	VB
18435	692	13	stuffed	stuff	VBN
18435	692	14	.	.	.
18435	693	1	The	the	DT
18435	693	2	filling	filling	NN
18435	693	3	of	of	IN
18435	693	4	seven	seven	CD
18435	693	5	or	or	CC
18435	693	6	eight	eight	CD
18435	693	7	salted	salt	VBN
18435	693	8	anchovies	anchovy	NNS
18435	693	9	,	,	,
18435	693	10	a	a	DT
18435	693	11	pinch	pinch	NN
18435	693	12	of	of	IN
18435	693	13	parsley	parsley	NN
18435	693	14	,	,	,
18435	693	15	with	with	IN
18435	693	16	a	a	DT
18435	693	17	few	few	JJ
18435	693	18	chopped	chop	VBN
18435	693	19	capers	caper	NNS
18435	693	20	.	.	.
18435	694	1	Work	work	VB
18435	694	2	these	these	DT
18435	694	3	well	well	UH
18435	694	4	together	together	RB
18435	694	5	,	,	,
18435	694	6	sprinkle	sprinkle	VB
18435	694	7	over	over	IN
18435	694	8	a	a	DT
18435	694	9	little	little	JJ
18435	694	10	pepper	pepper	NN
18435	694	11	and	and	CC
18435	694	12	thicken	thicken	VB
18435	694	13	the	the	DT
18435	694	14	mixture	mixture	NN
18435	694	15	with	with	IN
18435	694	16	yolks	yolk	NNS
18435	694	17	of	of	IN
18435	694	18	eggs	egg	NNS
18435	694	19	,	,	,
18435	694	20	when	when	WRB
18435	694	21	it	-PRON-	PRP
18435	694	22	is	be	VBZ
18435	694	23	ready	ready	JJ
18435	694	24	for	for	IN
18435	694	25	use	use	NN
18435	694	26	.	.	.
18435	695	1	~CHESTNUT	~CHESTNUT	NFP
18435	695	2	STUFFING~--Peel	stuffing~--peel	VB
18435	695	3	a	a	DT
18435	695	4	sound	sound	JJ
18435	695	5	good	good	JJ
18435	695	6	-	-	HYPH
18435	695	7	sized	sized	JJ
18435	695	8	shallot	shallot	NN
18435	695	9	,	,	,
18435	695	10	chop	chop	VB
18435	695	11	it	-PRON-	PRP
18435	695	12	up	up	RP
18435	695	13	fine	fine	RB
18435	695	14	,	,	,
18435	695	15	place	place	VB
18435	695	16	it	-PRON-	PRP
18435	695	17	in	in	IN
18435	695	18	a	a	DT
18435	695	19	saucepan	saucepan	NN
18435	695	20	on	on	IN
18435	695	21	a	a	DT
18435	695	22	hot	hot	JJ
18435	695	23	fire	fire	NN
18435	695	24	with	with	IN
18435	695	25	one	one	CD
18435	695	26	tablespoonful	tablespoonful	NN
18435	695	27	of	of	IN
18435	695	28	butter	butter	NN
18435	695	29	and	and	CC
18435	695	30	heat	heat	VB
18435	695	31	it	-PRON-	PRP
18435	695	32	for	for	IN
18435	695	33	three	three	CD
18435	695	34	minutes	minute	NNS
18435	695	35	without	without	IN
18435	695	36	browning	brown	VBG
18435	695	37	.	.	.
18435	696	1	Then	then	RB
18435	696	2	add	add	VB
18435	696	3	one	one	CD
18435	696	4	-	-	HYPH
18435	696	5	fourth	fourth	NN
18435	696	6	pound	pound	NN
18435	696	7	of	of	IN
18435	696	8	sausage	sausage	NN
18435	696	9	meat	meat	NN
18435	696	10	and	and	CC
18435	696	11	cook	cook	NN
18435	696	12	for	for	IN
18435	696	13	five	five	CD
18435	696	14	minutes	minute	NNS
18435	696	15	longer	long	RBR
18435	696	16	.	.	.
18435	697	1	Add	add	VB
18435	697	2	ten	ten	CD
18435	697	3	finely	finely	RB
18435	697	4	chopped	chop	VBD
18435	697	5	mushrooms	mushroom	NNS
18435	697	6	and	and	CC
18435	697	7	a	a	DT
18435	697	8	dozen	dozen	NN
18435	697	9	well	well	RB
18435	697	10	pounded	pound	VBD
18435	697	11	cooked	cook	VBN
18435	697	12	peeled	peel	VBN
18435	697	13	chestnuts	chestnut	NNS
18435	697	14	and	and	CC
18435	697	15	stir	stir	VB
18435	697	16	all	all	DT
18435	697	17	well	well	RB
18435	697	18	together	together	RB
18435	697	19	,	,	,
18435	697	20	season	season	NN
18435	697	21	with	with	IN
18435	697	22	one	one	CD
18435	697	23	pinch	pinch	NN
18435	697	24	of	of	IN
18435	697	25	salt	salt	NN
18435	697	26	,	,	,
18435	697	27	half	half	JJ
18435	697	28	pinch	pinch	NN
18435	697	29	of	of	IN
18435	697	30	pepper	pepper	NN
18435	697	31	,	,	,
18435	697	32	one	one	CD
18435	697	33	-	-	HYPH
18435	697	34	half	half	NN
18435	697	35	saltspoon	saltspoon	NN
18435	697	36	of	of	IN
18435	697	37	powdered	powdered	JJ
18435	697	38	thyme	thyme	NNS
18435	697	39	,	,	,
18435	697	40	and	and	CC
18435	697	41	one	one	CD
18435	697	42	teaspoonful	teaspoonful	NN
18435	697	43	of	of	IN
18435	697	44	finely	finely	RB
18435	697	45	chopped	chop	VBN
18435	697	46	parsley	parsley	NN
18435	697	47	.	.	.
18435	698	1	Let	let	VB
18435	698	2	this	this	DT
18435	698	3	come	come	VB
18435	698	4	to	to	IN
18435	698	5	a	a	DT
18435	698	6	boil	boil	NN
18435	698	7	,	,	,
18435	698	8	add	add	VB
18435	698	9	one	one	CD
18435	698	10	half	half	JJ
18435	698	11	ounce	ounce	NN
18435	698	12	of	of	IN
18435	698	13	sifted	sift	VBN
18435	698	14	bread	bread	NN
18435	698	15	crumbs	crumb	NNS
18435	698	16	and	and	CC
18435	698	17	twenty	twenty	CD
18435	698	18	-	-	HYPH
18435	698	19	five	five	CD
18435	698	20	or	or	CC
18435	698	21	thirty	thirty	CD
18435	698	22	whole	whole	NN
18435	698	23	cooked	cook	VBN
18435	698	24	and	and	CC
18435	698	25	shelled	shell	VBN
18435	698	26	chestnuts	chestnut	NNS
18435	698	27	and	and	CC
18435	698	28	mix	mix	VB
18435	698	29	all	all	RB
18435	698	30	well	well	RB
18435	698	31	together	together	RB
18435	698	32	,	,	,
18435	698	33	being	be	VBG
18435	698	34	careful	careful	JJ
18435	698	35	not	not	RB
18435	698	36	to	to	TO
18435	698	37	break	break	VB
18435	698	38	the	the	DT
18435	698	39	chestnuts	chestnut	NNS
18435	698	40	.	.	.
18435	699	1	Allow	allow	VB
18435	699	2	to	to	IN
18435	699	3	cool	cool	JJ
18435	699	4	and	and	CC
18435	699	5	then	then	RB
18435	699	6	is	be	VBZ
18435	699	7	ready	ready	JJ
18435	699	8	for	for	IN
18435	699	9	use	use	NN
18435	699	10	.	.	.
18435	700	1	~CHESTNUT	~CHESTNUT	NFP
18435	700	2	STUFFING	STUFFING	NNP
18435	700	3	FOR	for	IN
18435	700	4	TURKEY~--Put	TURKEY~--Put	NNS
18435	700	5	a	a	DT
18435	700	6	dozen	dozen	NN
18435	700	7	or	or	CC
18435	700	8	fifteen	fifteen	CD
18435	700	9	large	large	JJ
18435	700	10	chestnuts	chestnut	NNS
18435	700	11	into	into	IN
18435	700	12	a	a	DT
18435	700	13	saucepan	saucepan	NN
18435	700	14	of	of	IN
18435	700	15	water	water	NN
18435	700	16	,	,	,
18435	700	17	and	and	CC
18435	700	18	boil	boil	VB
18435	700	19	them	-PRON-	PRP
18435	700	20	until	until	IN
18435	700	21	they	-PRON-	PRP
18435	700	22	are	be	VBP
18435	700	23	quite	quite	RB
18435	700	24	tender	tender	JJ
18435	700	25	,	,	,
18435	700	26	then	then	RB
18435	700	27	take	take	VB
18435	700	28	off	off	RP
18435	700	29	the	the	DT
18435	700	30	shells	shell	NNS
18435	700	31	and	and	CC
18435	700	32	skins	skin	NNS
18435	700	33	,	,	,
18435	700	34	put	put	VBN
18435	700	35	into	into	IN
18435	700	36	a	a	DT
18435	700	37	mortar	mortar	NN
18435	700	38	and	and	CC
18435	700	39	pound	pound	VB
18435	700	40	them	-PRON-	PRP
18435	700	41	.	.	.
18435	701	1	Put	put	VB
18435	701	2	four	four	CD
18435	701	3	ounces	ounce	NNS
18435	701	4	of	of	IN
18435	701	5	shredded	shredded	JJ
18435	701	6	beef	beef	NN
18435	701	7	suet	suet	NN
18435	701	8	into	into	IN
18435	701	9	a	a	DT
18435	701	10	basin	basin	NN
18435	701	11	,	,	,
18435	701	12	stir	stir	VB
18435	701	13	in	in	IN
18435	701	14	one	one	CD
18435	701	15	-	-	HYPH
18435	701	16	half	half	NN
18435	701	17	pound	pound	NN
18435	701	18	of	of	IN
18435	701	19	bread	bread	NN
18435	701	20	crumbs	crumb	NNS
18435	701	21	,	,	,
18435	701	22	season	season	NN
18435	701	23	with	with	IN
18435	701	24	salt	salt	NN
18435	701	25	and	and	CC
18435	701	26	pepper	pepper	NN
18435	701	27	to	to	TO
18435	701	28	taste	taste	VB
18435	701	29	,	,	,
18435	701	30	and	and	CC
18435	701	31	squeeze	squeeze	VB
18435	701	32	in	in	IN
18435	701	33	a	a	DT
18435	701	34	little	little	JJ
18435	701	35	lemon	lemon	NN
18435	701	36	juice	juice	NN
18435	701	37	.	.	.
18435	702	1	Mix	mix	VB
18435	702	2	in	in	IN
18435	702	3	a	a	DT
18435	702	4	pound	pound	NN
18435	702	5	of	of	IN
18435	702	6	chestnuts	chestnut	NNS
18435	702	7	and	and	CC
18435	702	8	stuffing	stuffing	NN
18435	702	9	will	will	MD
18435	702	10	be	be	VB
18435	702	11	ready	ready	JJ
18435	702	12	for	for	IN
18435	702	13	use	use	NN
18435	702	14	.	.	.
18435	703	1	~CHESTNUT	~CHESTNUT	NFP
18435	703	2	STUFFING	stuff	VBG
18435	703	3	WITH	with	IN
18435	703	4	TRUFFLES~--Remove	truffles~--remove	ADD
18435	703	5	the	the	DT
18435	703	6	dark	dark	JJ
18435	703	7	or	or	CC
18435	703	8	outer	outer	JJ
18435	703	9	skins	skin	NNS
18435	703	10	from	from	IN
18435	703	11	some	some	DT
18435	703	12	chestnuts	chestnut	NNS
18435	703	13	,	,	,
18435	703	14	immerse	immerse	JJ
18435	703	15	in	in	IN
18435	703	16	boiling	boil	VBG
18435	703	17	water	water	NN
18435	703	18	for	for	IN
18435	703	19	a	a	DT
18435	703	20	few	few	JJ
18435	703	21	minutes	minute	NNS
18435	703	22	,	,	,
18435	703	23	remove	remove	VB
18435	703	24	the	the	DT
18435	703	25	light	light	JJ
18435	703	26	skins	skin	NNS
18435	703	27	and	and	CC
18435	703	28	boil	boil	VB
18435	703	29	for	for	IN
18435	703	30	about	about	RB
18435	703	31	twenty	twenty	CD
18435	703	32	minutes	minute	NNS
18435	703	33	,	,	,
18435	703	34	put	put	VBD
18435	703	35	in	in	RP
18435	703	36	a	a	DT
18435	703	37	saucepan	saucepan	NN
18435	703	38	one	one	CD
18435	703	39	pound	pound	NN
18435	703	40	of	of	IN
18435	703	41	fat	fat	JJ
18435	703	42	bacon	bacon	NN
18435	703	43	and	and	CC
18435	703	44	two	two	CD
18435	703	45	shallots	shallot	NNS
18435	703	46	,	,	,
18435	703	47	and	and	CC
18435	703	48	keep	keep	VB
18435	703	49	these	these	DT
18435	703	50	over	over	IN
18435	703	51	the	the	DT
18435	703	52	fire	fire	NN
18435	703	53	for	for	IN
18435	703	54	a	a	DT
18435	703	55	few	few	JJ
18435	703	56	minutes	minute	NNS
18435	703	57	.	.	.
18435	704	1	Then	then	RB
18435	704	2	add	add	VB
18435	704	3	the	the	DT
18435	704	4	whole	whole	JJ
18435	704	5	chestnuts	chestnut	NNS
18435	704	6	,	,	,
18435	704	7	also	also	RB
18435	704	8	one	one	CD
18435	704	9	-	-	HYPH
18435	704	10	half	half	NN
18435	704	11	pound	pound	NN
18435	704	12	of	of	IN
18435	704	13	chestnuts	chestnut	NNS
18435	704	14	previously	previously	RB
18435	704	15	cut	cut	VBD
18435	704	16	out	out	RP
18435	704	17	into	into	IN
18435	704	18	small	small	JJ
18435	704	19	pieces	piece	NNS
18435	704	20	,	,	,
18435	704	21	put	put	VBN
18435	704	22	in	in	IN
18435	704	23	pepper	pepper	NN
18435	704	24	,	,	,
18435	704	25	spices	spice	NNS
18435	704	26	and	and	CC
18435	704	27	salt	salt	NN
18435	704	28	to	to	IN
18435	704	29	taste	taste	NN
18435	704	30	,	,	,
18435	704	31	and	and	CC
18435	704	32	a	a	DT
18435	704	33	small	small	JJ
18435	704	34	quantity	quantity	NN
18435	704	35	of	of	IN
18435	704	36	powdered	powdered	JJ
18435	704	37	margoram	margoram	NNP
18435	704	38	and	and	CC
18435	704	39	thyme	thyme	NNS
18435	704	40	.	.	.
18435	705	1	Hold	hold	VB
18435	705	2	it	-PRON-	PRP
18435	705	3	over	over	IN
18435	705	4	the	the	DT
18435	705	5	fire	fire	NN
18435	705	6	a	a	DT
18435	705	7	little	little	RB
18435	705	8	longer	long	RBR
18435	705	9	,	,	,
18435	705	10	turning	turn	VBG
18435	705	11	it	-PRON-	PRP
18435	705	12	occasionally	occasionally	RB
18435	705	13	.	.	.
18435	706	1	It	-PRON-	PRP
18435	706	2	is	be	VBZ
18435	706	3	then	then	RB
18435	706	4	ready	ready	JJ
18435	706	5	for	for	IN
18435	706	6	use	use	NN
18435	706	7	.	.	.
18435	707	1	~CHICKEN	~CHICKEN	NFP
18435	707	2	LIVER	LIVER	NNP
18435	707	3	STUFFING	stuff	VBG
18435	707	4	FOR	for	IN
18435	707	5	BIRDS~--Chop	BIRDS~--Chop	VBG
18435	707	6	a	a	DT
18435	707	7	half	half	JJ
18435	707	8	pound	pound	NN
18435	707	9	of	of	IN
18435	707	10	fat	fat	JJ
18435	707	11	chicken	chicken	NN
18435	707	12	livers	liver	NNS
18435	707	13	in	in	IN
18435	707	14	small	small	JJ
18435	707	15	pieces	piece	NNS
18435	707	16	and	and	CC
18435	707	17	put	put	VBD
18435	707	18	them	-PRON-	PRP
18435	707	19	in	in	IN
18435	707	20	a	a	DT
18435	707	21	frying	fry	VBG
18435	707	22	pan	pan	NN
18435	707	23	,	,	,
18435	707	24	with	with	IN
18435	707	25	two	two	CD
18435	707	26	finely	finely	RB
18435	707	27	chopped	chop	VBN
18435	707	28	shallots	shallot	NNS
18435	707	29	,	,	,
18435	707	30	two	two	CD
18435	707	31	ounces	ounce	NNS
18435	707	32	of	of	IN
18435	707	33	fat	fat	NN
18435	707	34	ham	ham	NN
18435	707	35	,	,	,
18435	707	36	also	also	RB
18435	707	37	chopped	chop	VBD
18435	707	38	thyme	thyme	NNS
18435	707	39	,	,	,
18435	707	40	grated	grate	VBD
18435	707	41	nutmeg	nutmeg	NNS
18435	707	42	,	,	,
18435	707	43	pepper	pepper	NN
18435	707	44	,	,	,
18435	707	45	salt	salt	NN
18435	707	46	and	and	CC
18435	707	47	a	a	DT
18435	707	48	small	small	JJ
18435	707	49	lump	lump	NN
18435	707	50	of	of	IN
18435	707	51	butter	butter	NN
18435	707	52	.	.	.
18435	708	1	Toss	toss	VB
18435	708	2	it	-PRON-	PRP
18435	708	3	about	about	IN
18435	708	4	over	over	IN
18435	708	5	the	the	DT
18435	708	6	fire	fire	NN
18435	708	7	until	until	IN
18435	708	8	partly	partly	RB
18435	708	9	cooked	cook	VBN
18435	708	10	.	.	.
18435	709	1	Then	then	RB
18435	709	2	take	take	VB
18435	709	3	it	-PRON-	PRP
18435	709	4	off	off	RP
18435	709	5	and	and	CC
18435	709	6	leave	leave	VB
18435	709	7	it	-PRON-	PRP
18435	709	8	until	until	IN
18435	709	9	cold	cold	JJ
18435	709	10	.	.	.
18435	710	1	Pound	pound	NN
18435	710	2	in	in	IN
18435	710	3	a	a	DT
18435	710	4	mortar	mortar	NN
18435	710	5	,	,	,
18435	710	6	then	then	RB
18435	710	7	it	-PRON-	PRP
18435	710	8	is	be	VBZ
18435	710	9	ready	ready	JJ
18435	710	10	to	to	TO
18435	710	11	use	use	VB
18435	710	12	.	.	.
18435	711	1	~CHICKEN	~CHICKEN	NFP
18435	711	2	STUFFING~--Take	STUFFING~--Take	VBG
18435	711	3	the	the	DT
18435	711	4	heart	heart	NN
18435	711	5	,	,	,
18435	711	6	liver	liver	NN
18435	711	7	,	,	,
18435	711	8	and	and	CC
18435	711	9	gizzard	gizzard	NNP
18435	711	10	of	of	IN
18435	711	11	a	a	DT
18435	711	12	fowl	fowl	NN
18435	711	13	,	,	,
18435	711	14	chop	chop	NN
18435	711	15	fine	fine	RB
18435	711	16	,	,	,
18435	711	17	season	season	NN
18435	711	18	to	to	TO
18435	711	19	taste	taste	VB
18435	711	20	and	and	CC
18435	711	21	mix	mix	VB
18435	711	22	with	with	IN
18435	711	23	boiled	boil	VBN
18435	711	24	rice	rice	NN
18435	711	25	,	,	,
18435	711	26	worked	work	VBD
18435	711	27	up	up	RP
18435	711	28	with	with	IN
18435	711	29	a	a	DT
18435	711	30	little	little	JJ
18435	711	31	butter	butter	NN
18435	711	32	.	.	.
18435	712	1	Stuff	stuff	VB
18435	712	2	the	the	DT
18435	712	3	chicken	chicken	NN
18435	712	4	with	with	IN
18435	712	5	this	this	DT
18435	712	6	.	.	.
18435	713	1	~GIBLET	~GIBLET	NFP
18435	713	2	STUFFING	stuffing	NN
18435	713	3	FOR	for	IN
18435	713	4	TURKEY~--Put	TURKEY~--Put	NNS
18435	713	5	the	the	DT
18435	713	6	giblets	giblet	NNS
18435	713	7	in	in	IN
18435	713	8	a	a	DT
18435	713	9	saucepan	saucepan	NN
18435	713	10	over	over	IN
18435	713	11	the	the	DT
18435	713	12	fire	fire	NN
18435	713	13	with	with	IN
18435	713	14	boiling	boil	VBG
18435	713	15	water	water	NN
18435	713	16	to	to	TO
18435	713	17	cover	cover	VB
18435	713	18	,	,	,
18435	713	19	sprinkle	sprinkle	VB
18435	713	20	over	over	IN
18435	713	21	a	a	DT
18435	713	22	teaspoonful	teaspoonful	NN
18435	713	23	of	of	IN
18435	713	24	salt	salt	NN
18435	713	25	and	and	CC
18435	713	26	a	a	DT
18435	713	27	quarter	quarter	NN
18435	713	28	of	of	IN
18435	713	29	a	a	DT
18435	713	30	teaspoonful	teaspoonful	NN
18435	713	31	of	of	IN
18435	713	32	pepper	pepper	NN
18435	713	33	and	and	CC
18435	713	34	boil	boil	VB
18435	713	35	gently	gently	RB
18435	713	36	until	until	IN
18435	713	37	tender	tender	NN
18435	713	38	.	.	.
18435	714	1	Save	save	VB
18435	714	2	the	the	DT
18435	714	3	water	water	NN
18435	714	4	in	in	IN
18435	714	5	which	which	WDT
18435	714	6	the	the	DT
18435	714	7	giblets	giblet	NNS
18435	714	8	were	be	VBD
18435	714	9	boiled	boil	VBN
18435	714	10	to	to	TO
18435	714	11	use	use	VB
18435	714	12	for	for	IN
18435	714	13	gravy	gravy	NN
18435	714	14	.	.	.
18435	715	1	Chop	chop	VB
18435	715	2	the	the	DT
18435	715	3	giblets	giblet	NNS
18435	715	4	quite	quite	RB
18435	715	5	fine	fine	RB
18435	715	6	,	,	,
18435	715	7	put	put	VBD
18435	715	8	them	-PRON-	PRP
18435	715	9	in	in	IN
18435	715	10	a	a	DT
18435	715	11	frying	frying	JJ
18435	715	12	pan	pan	NN
18435	715	13	over	over	IN
18435	715	14	the	the	DT
18435	715	15	fire	fire	NN
18435	715	16	with	with	IN
18435	715	17	four	four	CD
18435	715	18	ounces	ounce	NNS
18435	715	19	of	of	IN
18435	715	20	butter	butter	NN
18435	715	21	,	,	,
18435	715	22	two	two	CD
18435	715	23	breakfast	breakfast	NN
18435	715	24	cups	cup	NNS
18435	715	25	of	of	IN
18435	715	26	stale	stale	JJ
18435	715	27	breadcrumbs	breadcrumb	NNS
18435	715	28	and	and	CC
18435	715	29	a	a	DT
18435	715	30	good	good	JJ
18435	715	31	seasoning	seasoning	NN
18435	715	32	of	of	IN
18435	715	33	salt	salt	NN
18435	715	34	,	,	,
18435	715	35	pepper	pepper	NN
18435	715	36	and	and	CC
18435	715	37	any	any	DT
18435	715	38	powdered	powdered	JJ
18435	715	39	sweet	sweet	JJ
18435	715	40	herbs	herb	NNS
18435	715	41	except	except	IN
18435	715	42	sage	sage	NN
18435	715	43	.	.	.
18435	716	1	Stir	stir	VB
18435	716	2	all	all	PDT
18435	716	3	these	these	DT
18435	716	4	ingredients	ingredient	NNS
18435	716	5	together	together	RB
18435	716	6	until	until	IN
18435	716	7	they	-PRON-	PRP
18435	716	8	are	be	VBP
18435	716	9	of	of	IN
18435	716	10	a	a	DT
18435	716	11	light	light	JJ
18435	716	12	brown	brown	NN
18435	716	13	,	,	,
18435	716	14	add	add	VB
18435	716	15	a	a	DT
18435	716	16	wine	wine	NN
18435	716	17	glass	glass	NN
18435	716	18	of	of	IN
18435	716	19	sherry	sherry	NN
18435	716	20	or	or	CC
18435	716	21	Madeira	Madeira	NNP
18435	716	22	wine	wine	NN
18435	716	23	,	,	,
18435	716	24	and	and	CC
18435	716	25	the	the	DT
18435	716	26	force	force	NN
18435	716	27	meat	meat	NN
18435	716	28	is	be	VBZ
18435	716	29	ready	ready	JJ
18435	716	30	for	for	IN
18435	716	31	use	use	NN
18435	716	32	.	.	.
18435	717	1	~PICKLED	~pickled	FW
18435	717	2	PORK	PORK	NNP
18435	717	3	STUFFING	stuff	VBG
18435	717	4	FOR	for	IN
18435	717	5	TURKEYS~--Chop	TURKEYS~--Chop	NNS
18435	717	6	up	up	RP
18435	717	7	very	very	RB
18435	717	8	fine	fine	RB
18435	717	9	a	a	DT
18435	717	10	quarter	quarter	NN
18435	717	11	of	of	IN
18435	717	12	a	a	DT
18435	717	13	pound	pound	NN
18435	717	14	of	of	IN
18435	717	15	fat	fat	NN
18435	717	16	and	and	CC
18435	717	17	lean	lean	JJ
18435	717	18	salted	salted	JJ
18435	717	19	pork	pork	NN
18435	717	20	,	,	,
18435	717	21	break	break	VBP
18435	717	22	quite	quite	RB
18435	717	23	fine	fine	RB
18435	717	24	a	a	DT
18435	717	25	couple	couple	NN
18435	717	26	of	of	IN
18435	717	27	breakfast	breakfast	NN
18435	717	28	cupfuls	cupful	NNS
18435	717	29	of	of	IN
18435	717	30	bread	bread	NN
18435	717	31	and	and	CC
18435	717	32	put	put	VBD
18435	717	33	them	-PRON-	PRP
18435	717	34	in	in	IN
18435	717	35	a	a	DT
18435	717	36	frying	frying	JJ
18435	717	37	pan	pan	NN
18435	717	38	over	over	IN
18435	717	39	the	the	DT
18435	717	40	fire	fire	NN
18435	717	41	with	with	IN
18435	717	42	two	two	CD
18435	717	43	heaping	heap	VBG
18435	717	44	tablespoonfuls	tablespoonful	NNS
18435	717	45	of	of	IN
18435	717	46	butter	butter	NN
18435	717	47	,	,	,
18435	717	48	fry	fry	VB
18435	717	49	to	to	IN
18435	717	50	a	a	DT
18435	717	51	brown	brown	NN
18435	717	52	and	and	CC
18435	717	53	season	season	NN
18435	717	54	with	with	IN
18435	717	55	salt	salt	NN
18435	717	56	,	,	,
18435	717	57	pepper	pepper	NN
18435	717	58	and	and	CC
18435	717	59	any	any	DT
18435	717	60	sweet	sweet	JJ
18435	717	61	herbs	herb	NNS
18435	717	62	except	except	IN
18435	717	63	sage	sage	NN
18435	717	64	.	.	.
18435	718	1	~POTATO	~POTATO	NFP
18435	718	2	STUFFING~--Cut	STUFFING~--Cut	,
18435	718	3	some	some	DT
18435	718	4	peeled	peel	VBN
18435	718	5	raw	raw	JJ
18435	718	6	potatoes	potato	NNS
18435	718	7	into	into	IN
18435	718	8	slices	slice	NNS
18435	718	9	of	of	IN
18435	718	10	moderate	moderate	JJ
18435	718	11	thickness	thickness	NN
18435	718	12	and	and	CC
18435	718	13	then	then	RB
18435	718	14	cut	cut	VBD
18435	718	15	into	into	IN
18435	718	16	squares	square	NNS
18435	718	17	,	,	,
18435	718	18	rinse	rinse	NN
18435	718	19	with	with	IN
18435	718	20	cold	cold	JJ
18435	718	21	water	water	NN
18435	718	22	,	,	,
18435	718	23	drain	drain	VB
18435	718	24	and	and	CC
18435	718	25	place	place	VB
18435	718	26	them	-PRON-	PRP
18435	718	27	in	in	IN
18435	718	28	a	a	DT
18435	718	29	saucepan	saucepan	NN
18435	718	30	with	with	IN
18435	718	31	a	a	DT
18435	718	32	couple	couple	NN
18435	718	33	of	of	IN
18435	718	34	ounces	ounce	NNS
18435	718	35	of	of	IN
18435	718	36	butter	butter	NN
18435	718	37	,	,	,
18435	718	38	a	a	DT
18435	718	39	chopped	chop	VBN
18435	718	40	onion	onion	NN
18435	718	41	and	and	CC
18435	718	42	one	one	CD
18435	718	43	or	or	CC
18435	718	44	two	two	CD
18435	718	45	tablespoonfuls	tablespoonful	NNS
18435	718	46	of	of	IN
18435	718	47	chopped	chop	VBN
18435	718	48	parsley	parsley	NN
18435	718	49	,	,	,
18435	718	50	a	a	DT
18435	718	51	little	little	JJ
18435	718	52	salt	salt	NN
18435	718	53	and	and	CC
18435	718	54	pepper	pepper	NN
18435	718	55	and	and	CC
18435	718	56	grated	grate	VBD
18435	718	57	nutmeg	nutmeg	NNS
18435	718	58	,	,	,
18435	718	59	place	place	VB
18435	718	60	the	the	DT
18435	718	61	lid	lid	NN
18435	718	62	on	on	IN
18435	718	63	the	the	DT
18435	718	64	pan	pan	NN
18435	718	65	,	,	,
18435	718	66	keeping	keep	VBG
18435	718	67	the	the	DT
18435	718	68	pan	pan	NN
18435	718	69	at	at	IN
18435	718	70	the	the	DT
18435	718	71	side	side	NN
18435	718	72	of	of	IN
18435	718	73	the	the	DT
18435	718	74	fire	fire	NN
18435	718	75	and	and	CC
18435	718	76	shaking	shake	VBG
18435	718	77	contents	content	NNS
18435	718	78	occasionally	occasionally	RB
18435	718	79	until	until	IN
18435	718	80	nearly	nearly	RB
18435	718	81	cooked	cook	VBN
18435	718	82	,	,	,
18435	718	83	then	then	RB
18435	718	84	chop	chop	VB
18435	718	85	fine	fine	RB
18435	718	86	an	an	DT
18435	718	87	equal	equal	JJ
18435	718	88	quantity	quantity	NN
18435	718	89	of	of	IN
18435	718	90	pig	pig	NN
18435	718	91	's	's	POS
18435	718	92	liver	liver	NN
18435	718	93	and	and	CC
18435	718	94	stir	stir	VB
18435	718	95	into	into	IN
18435	718	96	the	the	DT
18435	718	97	potatoes	potato	NNS
18435	718	98	a	a	DT
18435	718	99	few	few	JJ
18435	718	100	minutes	minute	NNS
18435	718	101	before	before	IN
18435	718	102	serving	serve	VBG
18435	718	103	.	.	.
18435	719	1	~STUFFING	~stuffe	VBG
18435	719	2	FOR	for	IN
18435	719	3	BIRDS~--Peel	BIRDS~--Peel	NNP
18435	719	4	two	two	CD
18435	719	5	large	large	JJ
18435	719	6	onions	onion	NNS
18435	719	7	,	,	,
18435	719	8	parboil	parboil	VB
18435	719	9	them	-PRON-	PRP
18435	719	10	,	,	,
18435	719	11	then	then	RB
18435	719	12	drain	drain	VB
18435	719	13	and	and	CC
18435	719	14	chop	chop	VB
18435	719	15	them	-PRON-	PRP
18435	719	16	fine	fine	RB
18435	719	17	.	.	.
18435	720	1	Soak	soak	VB
18435	720	2	one	one	CD
18435	720	3	breakfast	breakfast	NN
18435	720	4	cup	cup	NN
18435	720	5	of	of	IN
18435	720	6	bread	bread	NN
18435	720	7	crumbs	crumb	VBZ
18435	720	8	in	in	IN
18435	720	9	as	as	RB
18435	720	10	much	much	JJ
18435	720	11	milk	milk	NN
18435	720	12	as	as	IN
18435	720	13	they	-PRON-	PRP
18435	720	14	will	will	MD
18435	720	15	absorb	absorb	VB
18435	720	16	without	without	IN
18435	720	17	becoming	become	VBG
18435	720	18	too	too	RB
18435	720	19	soft	soft	JJ
18435	720	20	.	.	.
18435	721	1	Pour	pour	VB
18435	721	2	four	four	CD
18435	721	3	ounces	ounce	NNS
18435	721	4	of	of	IN
18435	721	5	butter	butter	NN
18435	721	6	in	in	IN
18435	721	7	a	a	DT
18435	721	8	stewpan	stewpan	NN
18435	721	9	,	,	,
18435	721	10	place	place	VB
18435	721	11	it	-PRON-	PRP
18435	721	12	over	over	IN
18435	721	13	the	the	DT
18435	721	14	fire	fire	NN
18435	721	15	,	,	,
18435	721	16	and	and	CC
18435	721	17	when	when	WRB
18435	721	18	the	the	DT
18435	721	19	butter	butter	NN
18435	721	20	is	be	VBZ
18435	721	21	melted	melt	VBN
18435	721	22	put	put	VBN
18435	721	23	in	in	IN
18435	721	24	the	the	DT
18435	721	25	onions	onion	NNS
18435	721	26	,	,	,
18435	721	27	breadcrumbs	breadcrumb	NNS
18435	721	28	and	and	CC
18435	721	29	one	one	CD
18435	721	30	tablespoon	tablespoon	NN
18435	721	31	of	of	IN
18435	721	32	chopped	chop	VBN
18435	721	33	parsley	parsley	NN
18435	721	34	,	,	,
18435	721	35	pepper	pepper	NN
18435	721	36	and	and	CC
18435	721	37	salt	salt	NN
18435	721	38	to	to	IN
18435	721	39	taste	taste	NN
18435	721	40	.	.	.
18435	722	1	Add	add	VB
18435	722	2	a	a	DT
18435	722	3	small	small	JJ
18435	722	4	quantity	quantity	NN
18435	722	5	of	of	IN
18435	722	6	grated	grate	VBN
18435	722	7	nutmeg	nutmeg	NNS
18435	722	8	.	.	.
18435	723	1	Add	add	VB
18435	723	2	the	the	DT
18435	723	3	beaten	beat	VBN
18435	723	4	yolks	yolk	NNS
18435	723	5	of	of	IN
18435	723	6	two	two	CD
18435	723	7	eggs	egg	NNS
18435	723	8	and	and	CC
18435	723	9	stir	stir	VB
18435	723	10	the	the	DT
18435	723	11	mixture	mixture	NN
18435	723	12	over	over	IN
18435	723	13	the	the	DT
18435	723	14	fire	fire	NN
18435	723	15	until	until	IN
18435	723	16	it	-PRON-	PRP
18435	723	17	is	be	VBZ
18435	723	18	reduced	reduce	VBN
18435	723	19	to	to	IN
18435	723	20	a	a	DT
18435	723	21	paste	paste	NN
18435	723	22	,	,	,
18435	723	23	without	without	IN
18435	723	24	allowing	allow	VBG
18435	723	25	it	-PRON-	PRP
18435	723	26	to	to	TO
18435	723	27	boil	boil	VB
18435	723	28	.	.	.
18435	724	1	The	the	DT
18435	724	2	stuffing	stuffing	NN
18435	724	3	is	be	VBZ
18435	724	4	then	then	RB
18435	724	5	ready	ready	JJ
18435	724	6	.	.	.
18435	725	1	It	-PRON-	PRP
18435	725	2	can	can	MD
18435	725	3	be	be	VB
18435	725	4	made	make	VBN
18435	725	5	in	in	IN
18435	725	6	larger	large	JJR
18435	725	7	or	or	CC
18435	725	8	smaller	small	JJR
18435	725	9	quantities	quantity	NNS
18435	725	10	according	accord	VBG
18435	725	11	to	to	IN
18435	725	12	the	the	DT
18435	725	13	number	number	NN
18435	725	14	of	of	IN
18435	725	15	the	the	DT
18435	725	16	birds	bird	NNS
18435	725	17	to	to	TO
18435	725	18	be	be	VB
18435	725	19	stuffed	stuff	VBN
18435	725	20	.	.	.
18435	726	1	~STUFFING	~STUFFING	NFP
18435	726	2	FOR	for	IN
18435	726	3	BOILED	boiled	NN
18435	726	4	TURKEY	turkey	NN
18435	726	5	OR	or	CC
18435	726	6	RABBIT~--Remove	RABBIT~--Remove	VBZ
18435	726	7	the	the	DT
18435	726	8	outer	outer	JJ
18435	726	9	peel	peel	NN
18435	726	10	of	of	IN
18435	726	11	one	one	CD
18435	726	12	pound	pound	NN
18435	726	13	of	of	IN
18435	726	14	chestnuts	chestnut	NNS
18435	726	15	,	,	,
18435	726	16	then	then	RB
18435	726	17	put	put	VB
18435	726	18	them	-PRON-	PRP
18435	726	19	in	in	IN
18435	726	20	boiling	boil	VBG
18435	726	21	water	water	NN
18435	726	22	until	until	IN
18435	726	23	the	the	DT
18435	726	24	inner	inner	JJ
18435	726	25	skins	skin	NNS
18435	726	26	can	can	MD
18435	726	27	easily	easily	RB
18435	726	28	be	be	VB
18435	726	29	removed	remove	VBN
18435	726	30	,	,	,
18435	726	31	then	then	RB
18435	726	32	trim	trim	VB
18435	726	33	them	-PRON-	PRP
18435	726	34	and	and	CC
18435	726	35	put	put	VBD
18435	726	36	them	-PRON-	PRP
18435	726	37	into	into	IN
18435	726	38	small	small	JJ
18435	726	39	lined	line	VBN
18435	726	40	saucepan	saucepan	NN
18435	726	41	,	,	,
18435	726	42	cover	cover	VB
18435	726	43	them	-PRON-	PRP
18435	726	44	with	with	IN
18435	726	45	broth	broth	NN
18435	726	46	and	and	CC
18435	726	47	boil	boil	VB
18435	726	48	until	until	IN
18435	726	49	the	the	DT
18435	726	50	pulp	pulp	NN
18435	726	51	and	and	CC
18435	726	52	the	the	DT
18435	726	53	broth	broth	NN
18435	726	54	has	have	VBZ
18435	726	55	been	be	VBN
18435	726	56	well	well	RB
18435	726	57	reduced	reduce	VBN
18435	726	58	.	.	.
18435	727	1	Pass	pass	VB
18435	727	2	the	the	DT
18435	727	3	chestnuts	chestnut	NNS
18435	727	4	through	through	IN
18435	727	5	a	a	DT
18435	727	6	fine	fine	JJ
18435	727	7	wire	wire	NN
18435	727	8	sieve	sieve	NN
18435	727	9	.	.	.
18435	728	1	Chop	chop	VB
18435	728	2	fine	fine	JJ
18435	728	3	one	one	CD
18435	728	4	-	-	HYPH
18435	728	5	fourth	fourth	NN
18435	728	6	pound	pound	NN
18435	728	7	of	of	IN
18435	728	8	cold	cold	JJ
18435	728	9	boiled	boil	VBN
18435	728	10	fat	fat	JJ
18435	728	11	bacon	bacon	NN
18435	728	12	and	and	CC
18435	728	13	mix	mix	VB
18435	728	14	it	-PRON-	PRP
18435	728	15	with	with	IN
18435	728	16	the	the	DT
18435	728	17	chestnut	chestnut	NN
18435	728	18	puree	puree	NN
18435	728	19	,	,	,
18435	728	20	season	season	NN
18435	728	21	to	to	TO
18435	728	22	taste	taste	VB
18435	728	23	with	with	IN
18435	728	24	salt	salt	NN
18435	728	25	,	,	,
18435	728	26	pepper	pepper	NN
18435	728	27	and	and	CC
18435	728	28	minced	mince	VBN
18435	728	29	lemon	lemon	NN
18435	728	30	peel	peel	NN
18435	728	31	.	.	.
18435	729	1	The	the	DT
18435	729	2	stuffing	stuffing	NN
18435	729	3	will	will	MD
18435	729	4	then	then	RB
18435	729	5	be	be	VB
18435	729	6	ready	ready	JJ
18435	729	7	to	to	TO
18435	729	8	serve	serve	VB
18435	729	9	.	.	.
18435	730	1	~STUFFING	~STUFFING	NFP
18435	730	2	FOR	for	IN
18435	730	3	DUCKS~--Peel	ducks~--peel	CD
18435	730	4	a	a	DT
18435	730	5	fair	fair	JJ
18435	730	6	size	size	NN
18435	730	7	onion	onion	NN
18435	730	8	and	and	CC
18435	730	9	sour	sour	JJ
18435	730	10	cooking	cooking	NN
18435	730	11	apple	apple	NN
18435	730	12	,	,	,
18435	730	13	chop	chop	VB
18435	730	14	them	-PRON-	PRP
18435	730	15	both	both	DT
18435	730	16	very	very	RB
18435	730	17	fine	fine	JJ
18435	730	18	,	,	,
18435	730	19	and	and	CC
18435	730	20	mix	mix	VB
18435	730	21	them	-PRON-	PRP
18435	730	22	with	with	IN
18435	730	23	six	six	CD
18435	730	24	ounces	ounce	NNS
18435	730	25	of	of	IN
18435	730	26	finely	finely	RB
18435	730	27	grated	grate	VBN
18435	730	28	stale	stale	JJ
18435	730	29	breadcrumbs	breadcrumb	NNS
18435	730	30	,	,	,
18435	730	31	one	one	CD
18435	730	32	scant	scant	JJ
18435	730	33	tablespoonful	tablespoonful	NN
18435	730	34	of	of	IN
18435	730	35	sage	sage	NN
18435	730	36	leaves	leave	NNS
18435	730	37	either	either	CC
18435	730	38	powdered	powder	VBN
18435	730	39	or	or	CC
18435	730	40	finely	finely	RB
18435	730	41	mixed	mix	VBN
18435	730	42	,	,	,
18435	730	43	one	one	CD
18435	730	44	tablespoon	tablespoon	NN
18435	730	45	butter	butter	NN
18435	730	46	,	,	,
18435	730	47	a	a	DT
18435	730	48	little	little	JJ
18435	730	49	salt	salt	NN
18435	730	50	and	and	CC
18435	730	51	butter	butter	NN
18435	730	52	.	.	.
18435	731	1	Bind	bind	VB
18435	731	2	the	the	DT
18435	731	3	whole	whole	NN
18435	731	4	together	together	RB
18435	731	5	with	with	IN
18435	731	6	a	a	DT
18435	731	7	beaten	beat	VBN
18435	731	8	egg	egg	NN
18435	731	9	and	and	CC
18435	731	10	it	-PRON-	PRP
18435	731	11	is	be	VBZ
18435	731	12	then	then	RB
18435	731	13	ready	ready	JJ
18435	731	14	for	for	IN
18435	731	15	the	the	DT
18435	731	16	ducks	duck	NNS
18435	731	17	.	.	.
18435	732	1	~STUFFING	~STUFFING	NFP
18435	732	2	FOR	for	IN
18435	732	3	FISH~--Weigh	FISH~--Weigh	``
18435	732	4	two	two	CD
18435	732	5	pounds	pound	NNS
18435	732	6	of	of	IN
18435	732	7	breadcrumbs	breadcrumb	NNS
18435	732	8	without	without	IN
18435	732	9	the	the	DT
18435	732	10	crusts	crust	NNS
18435	732	11	,	,	,
18435	732	12	and	and	CC
18435	732	13	cut	cut	VBD
18435	732	14	it	-PRON-	PRP
18435	732	15	into	into	IN
18435	732	16	small	small	JJ
18435	732	17	squares	square	NNS
18435	732	18	,	,	,
18435	732	19	mix	mix	VBP
18435	732	20	in	in	IN
18435	732	21	one	one	CD
18435	732	22	-	-	HYPH
18435	732	23	half	half	NN
18435	732	24	tablespoon	tablespoon	NN
18435	732	25	of	of	IN
18435	732	26	powdered	powder	VBN
18435	732	27	curry	curry	NN
18435	732	28	and	and	CC
18435	732	29	a	a	DT
18435	732	30	liberal	liberal	JJ
18435	732	31	quantity	quantity	NN
18435	732	32	of	of	IN
18435	732	33	salt	salt	NN
18435	732	34	and	and	CC
18435	732	35	pepper	pepper	NN
18435	732	36	.	.	.
18435	733	1	Dissolve	dissolve	VB
18435	733	2	six	six	CD
18435	733	3	ounces	ounce	NNS
18435	733	4	of	of	IN
18435	733	5	butter	butter	NN
18435	733	6	in	in	IN
18435	733	7	one	one	CD
18435	733	8	-	-	HYPH
18435	733	9	half	half	NN
18435	733	10	pint	pint	NN
18435	733	11	of	of	IN
18435	733	12	warm	warm	JJ
18435	733	13	water	water	NN
18435	733	14	and	and	CC
18435	733	15	beat	beat	VBD
18435	733	16	in	in	IN
18435	733	17	the	the	DT
18435	733	18	yolks	yolk	NNS
18435	733	19	of	of	IN
18435	733	20	four	four	CD
18435	733	21	eggs	egg	NNS
18435	733	22	.	.	.
18435	734	1	Pour	pour	VB
18435	734	2	the	the	DT
18435	734	3	liquid	liquid	JJ
18435	734	4	mixture	mixture	NN
18435	734	5	over	over	IN
18435	734	6	the	the	DT
18435	734	7	bread	bread	NN
18435	734	8	and	and	CC
18435	734	9	stir	stir	VB
18435	734	10	it	-PRON-	PRP
18435	734	11	well	well	RB
18435	734	12	,	,	,
18435	734	13	but	but	CC
18435	734	14	do	do	VBP
18435	734	15	not	not	RB
18435	734	16	mash	mash	VB
18435	734	17	it	-PRON-	PRP
18435	734	18	.	.	.
18435	735	1	It	-PRON-	PRP
18435	735	2	is	be	VBZ
18435	735	3	then	then	RB
18435	735	4	ready	ready	JJ
18435	735	5	to	to	TO
18435	735	6	serve	serve	VB
18435	735	7	.	.	.
18435	736	1	~STUFFING	~STUFFING	NFP
18435	736	2	FOR	for	IN
18435	736	3	FOWLS~--Trim	FOWLS~--Trim	NNP
18435	736	4	off	off	IN
18435	736	5	the	the	DT
18435	736	6	crusts	crust	NNS
18435	736	7	from	from	IN
18435	736	8	two	two	CD
18435	736	9	pounds	pound	NNS
18435	736	10	of	of	IN
18435	736	11	bread	bread	NN
18435	736	12	,	,	,
18435	736	13	put	put	VBD
18435	736	14	the	the	DT
18435	736	15	crumbs	crumb	NNS
18435	736	16	into	into	IN
18435	736	17	a	a	DT
18435	736	18	basin	basin	NN
18435	736	19	of	of	IN
18435	736	20	cold	cold	JJ
18435	736	21	water	water	NN
18435	736	22	,	,	,
18435	736	23	soak	soak	VB
18435	736	24	it	-PRON-	PRP
18435	736	25	for	for	IN
18435	736	26	five	five	CD
18435	736	27	minutes	minute	NNS
18435	736	28	then	then	RB
18435	736	29	turn	turn	VBP
18435	736	30	it	-PRON-	PRP
18435	736	31	onto	onto	IN
18435	736	32	a	a	DT
18435	736	33	sieve	sieve	NN
18435	736	34	and	and	CC
18435	736	35	drain	drain	VB
18435	736	36	well	well	RB
18435	736	37	,	,	,
18435	736	38	pressing	press	VBG
18435	736	39	out	out	RP
18435	736	40	the	the	DT
18435	736	41	water	water	NN
18435	736	42	with	with	IN
18435	736	43	a	a	DT
18435	736	44	plate	plate	NN
18435	736	45	.	.	.
18435	737	1	When	when	WRB
18435	737	2	nearly	nearly	RB
18435	737	3	dry	dry	RB
18435	737	4	cut	cut	VB
18435	737	5	the	the	DT
18435	737	6	bread	bread	NN
18435	737	7	into	into	IN
18435	737	8	small	small	JJ
18435	737	9	squares	square	NNS
18435	737	10	and	and	CC
18435	737	11	season	season	NN
18435	737	12	it	-PRON-	PRP
18435	737	13	well	well	RB
18435	737	14	with	with	IN
18435	737	15	powdered	powdered	JJ
18435	737	16	sage	sage	NN
18435	737	17	,	,	,
18435	737	18	salt	salt	NN
18435	737	19	and	and	CC
18435	737	20	pepper	pepper	NN
18435	737	21	.	.	.
18435	738	1	Warm	warm	VB
18435	738	2	one	one	CD
18435	738	3	breakfast	breakfast	NN
18435	738	4	cupful	cupful	NN
18435	738	5	of	of	IN
18435	738	6	butter	butter	NN
18435	738	7	,	,	,
18435	738	8	beat	beat	VBN
18435	738	9	in	in	IN
18435	738	10	an	an	DT
18435	738	11	egg	egg	NN
18435	738	12	and	and	CC
18435	738	13	three	three	CD
18435	738	14	teacupfuls	teacupful	NNS
18435	738	15	of	of	IN
18435	738	16	warm	warm	JJ
18435	738	17	water	water	NN
18435	738	18	and	and	CC
18435	738	19	pour	pour	VB
18435	738	20	it	-PRON-	PRP
18435	738	21	over	over	IN
18435	738	22	the	the	DT
18435	738	23	bread	bread	NN
18435	738	24	,	,	,
18435	738	25	stirring	stir	VBG
18435	738	26	it	-PRON-	PRP
18435	738	27	lightly	lightly	RB
18435	738	28	,	,	,
18435	738	29	but	but	CC
18435	738	30	not	not	RB
18435	738	31	mashing	mash	VBG
18435	738	32	it	-PRON-	PRP
18435	738	33	.	.	.
18435	739	1	Allow	allow	VB
18435	739	2	it	-PRON-	PRP
18435	739	3	to	to	TO
18435	739	4	soak	soak	VB
18435	739	5	for	for	IN
18435	739	6	ten	ten	CD
18435	739	7	minutes	minute	NNS
18435	739	8	and	and	CC
18435	739	9	the	the	DT
18435	739	10	stuffing	stuffing	NN
18435	739	11	will	will	MD
18435	739	12	then	then	RB
18435	739	13	be	be	VB
18435	739	14	ready	ready	JJ
18435	739	15	to	to	TO
18435	739	16	serve	serve	VB
18435	739	17	.	.	.
18435	740	1	~STUFFING	~stuffe	VBG
18435	740	2	FOR	for	IN
18435	740	3	GOOSE~--Roast	GOOSE~--Roast	NNP
18435	740	4	fifty	fifty	CD
18435	740	5	chestnuts	chestnut	NNS
18435	740	6	,	,	,
18435	740	7	using	use	VBG
18435	740	8	care	care	NN
18435	740	9	not	not	RB
18435	740	10	to	to	TO
18435	740	11	let	let	VB
18435	740	12	them	-PRON-	PRP
18435	740	13	burn	burn	VB
18435	740	14	,	,	,
18435	740	15	remove	remove	VB
18435	740	16	the	the	DT
18435	740	17	inner	inner	JJ
18435	740	18	and	and	CC
18435	740	19	outer	outer	JJ
18435	740	20	peels	peel	NNS
18435	740	21	and	and	CC
18435	740	22	chop	chop	VB
18435	740	23	them	-PRON-	PRP
18435	740	24	fine	fine	RB
18435	740	25	.	.	.
18435	741	1	Chop	chop	VB
18435	741	2	the	the	DT
18435	741	3	goose	goose	NN
18435	741	4	's	's	POS
18435	741	5	liver	liver	NN
18435	741	6	,	,	,
18435	741	7	put	put	VBD
18435	741	8	it	-PRON-	PRP
18435	741	9	in	in	IN
18435	741	10	a	a	DT
18435	741	11	saucepan	saucepan	NN
18435	741	12	with	with	IN
18435	741	13	one	one	CD
18435	741	14	-	-	HYPH
18435	741	15	half	half	NN
18435	741	16	tablespoonful	tablespoonful	NN
18435	741	17	of	of	IN
18435	741	18	chopped	chop	VBN
18435	741	19	parsley	parsley	NN
18435	741	20	,	,	,
18435	741	21	shallots	shallot	NNS
18435	741	22	,	,	,
18435	741	23	chives	chive	NNS
18435	741	24	,	,	,
18435	741	25	and	and	CC
18435	741	26	a	a	DT
18435	741	27	little	little	JJ
18435	741	28	garlic	garlic	NN
18435	741	29	and	and	CC
18435	741	30	about	about	RB
18435	741	31	two	two	CD
18435	741	32	ounces	ounce	NNS
18435	741	33	of	of	IN
18435	741	34	butter	butter	NN
18435	741	35	,	,	,
18435	741	36	fry	fry	VB
18435	741	37	them	-PRON-	PRP
18435	741	38	for	for	IN
18435	741	39	a	a	DT
18435	741	40	few	few	JJ
18435	741	41	minutes	minute	NNS
18435	741	42	,	,	,
18435	741	43	then	then	RB
18435	741	44	put	put	VBD
18435	741	45	in	in	RP
18435	741	46	the	the	DT
18435	741	47	chopped	chop	VBN
18435	741	48	chestnuts	chestnut	NNS
18435	741	49	with	with	IN
18435	741	50	one	one	CD
18435	741	51	pound	pound	NN
18435	741	52	of	of	IN
18435	741	53	sausage	sausage	NN
18435	741	54	meat	meat	NN
18435	741	55	,	,	,
18435	741	56	and	and	CC
18435	741	57	fry	fry	VB
18435	741	58	the	the	DT
18435	741	59	whole	whole	NN
18435	741	60	for	for	IN
18435	741	61	fifteen	fifteen	CD
18435	741	62	minutes	minute	NNS
18435	741	63	longer	long	RBR
18435	741	64	.	.	.
18435	742	1	The	the	DT
18435	742	2	stuffing	stuffing	NN
18435	742	3	is	be	VBZ
18435	742	4	then	then	RB
18435	742	5	ready	ready	JJ
18435	742	6	for	for	IN
18435	742	7	use	use	NN
18435	742	8	.	.	.
18435	743	1	~STUFFING	~STUFFING	:
18435	743	2	FOR	for	IN
18435	743	3	POULTRY~--Put	POULTRY~--Put	NNP
18435	743	4	two	two	CD
18435	743	5	handfuls	handful	NNS
18435	743	6	of	of	IN
18435	743	7	rice	rice	NN
18435	743	8	into	into	IN
18435	743	9	a	a	DT
18435	743	10	saucepan	saucepan	NN
18435	743	11	of	of	IN
18435	743	12	water	water	NN
18435	743	13	and	and	CC
18435	743	14	parboil	parboil	VB
18435	743	15	it	-PRON-	PRP
18435	743	16	,	,	,
18435	743	17	mix	mix	VB
18435	743	18	in	in	IN
18435	743	19	ten	ten	CD
18435	743	20	or	or	CC
18435	743	21	twelve	twelve	CD
18435	743	22	chestnuts	chestnut	NNS
18435	743	23	peeled	peel	VBD
18435	743	24	or	or	CC
18435	743	25	cut	cut	VBN
18435	743	26	into	into	IN
18435	743	27	small	small	JJ
18435	743	28	slices	slice	NNS
18435	743	29	,	,	,
18435	743	30	one	one	CD
18435	743	31	pan	pan	NN
18435	743	32	full	full	JJ
18435	743	33	of	of	IN
18435	743	34	pistachio	pistachio	NNP
18435	743	35	nuts	nut	NNS
18435	743	36	and	and	CC
18435	743	37	one	one	CD
18435	743	38	handful	handful	NN
18435	743	39	of	of	IN
18435	743	40	currants	currant	NNS
18435	743	41	.	.	.
18435	744	1	Put	put	VB
18435	744	2	the	the	DT
18435	744	3	mixture	mixture	NN
18435	744	4	in	in	IN
18435	744	5	a	a	DT
18435	744	6	saucepan	saucepan	NN
18435	744	7	with	with	IN
18435	744	8	four	four	CD
18435	744	9	ounces	ounce	NNS
18435	744	10	of	of	IN
18435	744	11	butter	butter	NN
18435	744	12	,	,	,
18435	744	13	stir	stir	VB
18435	744	14	it	-PRON-	PRP
18435	744	15	well	well	RB
18435	744	16	over	over	IN
18435	744	17	the	the	DT
18435	744	18	fire	fire	NN
18435	744	19	until	until	IN
18435	744	20	thoroughly	thoroughly	RB
18435	744	21	incorporated	incorporate	VBN
18435	744	22	,	,	,
18435	744	23	season	season	NN
18435	744	24	with	with	IN
18435	744	25	pepper	pepper	NN
18435	744	26	and	and	CC
18435	744	27	salt	salt	NN
18435	744	28	and	and	CC
18435	744	29	if	if	IN
18435	744	30	liked	like	VBD
18435	744	31	a	a	DT
18435	744	32	little	little	JJ
18435	744	33	ground	ground	NN
18435	744	34	cinnamon	cinnamon	NN
18435	744	35	,	,	,
18435	744	36	and	and	CC
18435	744	37	it	-PRON-	PRP
18435	744	38	is	be	VBZ
18435	744	39	then	then	RB
18435	744	40	ready	ready	JJ
18435	744	41	for	for	IN
18435	744	42	use	use	NN
18435	744	43	.	.	.
18435	745	1	This	this	DT
18435	745	2	stuffing	stuffing	NN
18435	745	3	is	be	VBZ
18435	745	4	used	use	VBN
18435	745	5	for	for	IN
18435	745	6	turkeys	turkey	NNS
18435	745	7	and	and	CC
18435	745	8	other	other	JJ
18435	745	9	birds	bird	NNS
18435	745	10	or	or	CC
18435	745	11	anything	anything	NN
18435	745	12	else	else	RB
18435	745	13	that	that	WDT
18435	745	14	is	be	VBZ
18435	745	15	roasted	roast	VBN
18435	745	16	whole	whole	RB
18435	745	17	.	.	.
18435	746	1	~STUFFING	~STUFFING	NFP
18435	746	2	FOR	for	IN
18435	746	3	POULTRY	POULTRY	NNP
18435	746	4	GALANTINE~--Cut	GALANTINE~--Cut	NNP
18435	746	5	into	into	IN
18435	746	6	squares	square	NNS
18435	746	7	three	three	CD
18435	746	8	pounds	pound	NNS
18435	746	9	of	of	IN
18435	746	10	cooked	cooked	JJ
18435	746	11	flesh	flesh	NN
18435	746	12	of	of	IN
18435	746	13	either	either	DT
18435	746	14	ducks	duck	NNS
18435	746	15	or	or	CC
18435	746	16	fowls	fowl	NNS
18435	746	17	;	;	,
18435	746	18	peel	peel	NN
18435	746	19	and	and	CC
18435	746	20	chop	chop	VB
18435	746	21	two	two	CD
18435	746	22	hard	hard	JJ
18435	746	23	boiled	boil	VBN
18435	746	24	eggs	egg	NNS
18435	746	25	and	and	CC
18435	746	26	one	one	CD
18435	746	27	medium	medium	JJ
18435	746	28	-	-	HYPH
18435	746	29	size	size	NN
18435	746	30	onion	onion	NN
18435	746	31	.	.	.
18435	747	1	Mix	mix	VB
18435	747	2	all	all	DT
18435	747	3	of	of	IN
18435	747	4	these	these	DT
18435	747	5	together	together	RB
18435	747	6	with	with	IN
18435	747	7	three	three	CD
18435	747	8	breakfast	breakfast	NN
18435	747	9	cupfuls	cupful	NNS
18435	747	10	of	of	IN
18435	747	11	stale	stale	JJ
18435	747	12	breadcrumbs	breadcrumb	NNS
18435	747	13	,	,	,
18435	747	14	three	three	CD
18435	747	15	well	well	RB
18435	747	16	beaten	beat	VBN
18435	747	17	eggs	egg	NNS
18435	747	18	and	and	CC
18435	747	19	one	one	CD
18435	747	20	-	-	HYPH
18435	747	21	half	half	NN
18435	747	22	cupful	cupful	NN
18435	747	23	of	of	IN
18435	747	24	poultry	poultry	NN
18435	747	25	fat	fat	NN
18435	747	26	that	that	WDT
18435	747	27	has	have	VBZ
18435	747	28	been	be	VBN
18435	747	29	warmed	warm	VBN
18435	747	30	;	;	:
18435	747	31	season	season	NN
18435	747	32	to	to	TO
18435	747	33	taste	taste	VB
18435	747	34	with	with	IN
18435	747	35	pepper	pepper	NN
18435	747	36	,	,	,
18435	747	37	salt	salt	NN
18435	747	38	and	and	CC
18435	747	39	sage	sage	NN
18435	747	40	.	.	.
18435	748	1	After	after	IN
18435	748	2	the	the	DT
18435	748	3	force	force	NN
18435	748	4	meat	meat	NN
18435	748	5	has	have	VBZ
18435	748	6	been	be	VBN
18435	748	7	spread	spread	VBN
18435	748	8	in	in	IN
18435	748	9	the	the	DT
18435	748	10	boned	bone	VBN
18435	748	11	duck	duck	NN
18435	748	12	,	,	,
18435	748	13	or	or	CC
18435	748	14	other	other	JJ
18435	748	15	bird	bird	NN
18435	748	16	,	,	,
18435	748	17	about	about	RB
18435	748	18	one	one	CD
18435	748	19	cupful	cupful	NN
18435	748	20	of	of	IN
18435	748	21	chopped	chop	VBN
18435	748	22	jelly	jelly	RB
18435	748	23	strewn	strew	VBN
18435	748	24	over	over	IN
18435	748	25	it	-PRON-	PRP
18435	748	26	will	will	MD
18435	748	27	be	be	VB
18435	748	28	an	an	DT
18435	748	29	improvement	improvement	NN
18435	748	30	and	and	CC
18435	748	31	will	will	MD
18435	748	32	set	set	VB
18435	748	33	in	in	IN
18435	748	34	the	the	DT
18435	748	35	force	force	NN
18435	748	36	meat	meat	NN
18435	748	37	.	.	.
18435	749	1	~STUFFING	~STUFFING	NFP
18435	749	2	FOR	for	IN
18435	749	3	RABBITS~--Peel	RABBITS~--Peel	NNP
18435	749	4	two	two	CD
18435	749	5	onions	onion	NNS
18435	749	6	and	and	CC
18435	749	7	boil	boil	VB
18435	749	8	,	,	,
18435	749	9	when	when	WRB
18435	749	10	they	-PRON-	PRP
18435	749	11	are	be	VBP
18435	749	12	tender	tender	NN
18435	749	13	drain	drain	NN
18435	749	14	and	and	CC
18435	749	15	mince	mince	VB
18435	749	16	them	-PRON-	PRP
18435	749	17	.	.	.
18435	750	1	Chop	Chop	NNP
18435	750	2	one	one	CD
18435	750	3	-	-	HYPH
18435	750	4	half	half	NN
18435	750	5	pound	pound	NN
18435	750	6	pickled	pickle	VBN
18435	750	7	pork	pork	NN
18435	750	8	and	and	CC
18435	750	9	few	few	JJ
18435	750	10	fine	fine	JJ
18435	750	11	herbs	herb	NNS
18435	750	12	,	,	,
18435	750	13	stir	stir	VB
18435	750	14	them	-PRON-	PRP
18435	750	15	in	in	RP
18435	750	16	with	with	IN
18435	750	17	the	the	DT
18435	750	18	onions	onion	NNS
18435	750	19	,	,	,
18435	750	20	then	then	RB
18435	750	21	stir	stir	VB
18435	750	22	in	in	IN
18435	750	23	the	the	DT
18435	750	24	yolks	yolk	NNS
18435	750	25	of	of	IN
18435	750	26	two	two	CD
18435	750	27	eggs	egg	NNS
18435	750	28	and	and	CC
18435	750	29	add	add	VB
18435	750	30	a	a	DT
18435	750	31	sufficient	sufficient	JJ
18435	750	32	quantity	quantity	NN
18435	750	33	breadcrumbs	breadcrumb	NNS
18435	750	34	to	to	TO
18435	750	35	make	make	VB
18435	750	36	it	-PRON-	PRP
18435	750	37	fairly	fairly	RB
18435	750	38	consistent	consistent	JJ
18435	750	39	.	.	.
18435	751	1	Season	season	NN
18435	751	2	to	to	TO
18435	751	3	taste	taste	VB
18435	751	4	with	with	IN
18435	751	5	pepper	pepper	NN
18435	751	6	and	and	CC
18435	751	7	salt	salt	NN
18435	751	8	,	,	,
18435	751	9	using	use	VBG
18435	751	10	a	a	DT
18435	751	11	very	very	RB
18435	751	12	little	little	JJ
18435	751	13	of	of	IN
18435	751	14	the	the	DT
18435	751	15	latter	latter	NN
18435	751	16	on	on	IN
18435	751	17	account	account	NN
18435	751	18	of	of	IN
18435	751	19	the	the	DT
18435	751	20	salt	salt	NN
18435	751	21	in	in	IN
18435	751	22	the	the	DT
18435	751	23	pork	pork	NN
18435	751	24	.	.	.
18435	752	1	Then	then	RB
18435	752	2	stuffing	stuff	VBG
18435	752	3	is	be	VBZ
18435	752	4	ready	ready	JJ
18435	752	5	for	for	IN
18435	752	6	use	use	NN
18435	752	7	.	.	.
18435	753	1	~STUFFING	~STUFFING	NFP
18435	753	2	FOR	for	IN
18435	753	3	A	a	DT
18435	753	4	SUCKLING	suckle	VBG
18435	753	5	PIG	pig	NN
18435	753	6	AND	and	CC
18435	753	7	'	'	CD
18435	753	8	POSSUM~--Put	possum~--put	CD
18435	753	9	two	two	CD
18435	753	10	tablespoonfuls	tablespoonful	NNS
18435	753	11	of	of	IN
18435	753	12	finely	finely	RB
18435	753	13	chopped	chop	VBN
18435	753	14	onions	onion	NNS
18435	753	15	into	into	IN
18435	753	16	a	a	DT
18435	753	17	saucepan	saucepan	NN
18435	753	18	with	with	IN
18435	753	19	one	one	CD
18435	753	20	teaspoon	teaspoon	NN
18435	753	21	of	of	IN
18435	753	22	oil	oil	NN
18435	753	23	.	.	.
18435	754	1	Toss	toss	VB
18435	754	2	them	-PRON-	PRP
18435	754	3	over	over	IN
18435	754	4	the	the	DT
18435	754	5	fire	fire	NN
18435	754	6	for	for	IN
18435	754	7	five	five	CD
18435	754	8	or	or	CC
18435	754	9	six	six	CD
18435	754	10	minutes	minute	NNS
18435	754	11	,	,	,
18435	754	12	add	add	VB
18435	754	13	eight	eight	CD
18435	754	14	ounces	ounce	NNS
18435	754	15	of	of	IN
18435	754	16	rice	rice	NN
18435	754	17	boiled	boil	VBN
18435	754	18	in	in	IN
18435	754	19	stock	stock	NN
18435	754	20	,	,	,
18435	754	21	an	an	DT
18435	754	22	equal	equal	JJ
18435	754	23	quantity	quantity	NN
18435	754	24	of	of	IN
18435	754	25	sausage	sausage	NN
18435	754	26	meat	meat	NN
18435	754	27	,	,	,
18435	754	28	four	four	CD
18435	754	29	or	or	CC
18435	754	30	five	five	CD
18435	754	31	ounces	ounce	NNS
18435	754	32	of	of	IN
18435	754	33	butter	butter	NN
18435	754	34	,	,	,
18435	754	35	a	a	DT
18435	754	36	small	small	JJ
18435	754	37	quantity	quantity	NN
18435	754	38	of	of	IN
18435	754	39	minced	mince	VBN
18435	754	40	parsley	parsley	NN
18435	754	41	,	,	,
18435	754	42	and	and	CC
18435	754	43	pepper	pepper	NN
18435	754	44	and	and	CC
18435	754	45	salt	salt	NN
18435	754	46	to	to	IN
18435	754	47	taste	taste	NN
18435	754	48	.	.	.
18435	755	1	Turn	turn	VB
18435	755	2	the	the	DT
18435	755	3	mixture	mixture	NN
18435	755	4	into	into	IN
18435	755	5	a	a	DT
18435	755	6	basin	basin	NN
18435	755	7	and	and	CC
18435	755	8	add	add	VB
18435	755	9	three	three	CD
18435	755	10	eggs	egg	NNS
18435	755	11	to	to	TO
18435	755	12	make	make	VB
18435	755	13	the	the	DT
18435	755	14	whole	whole	NN
18435	755	15	into	into	IN
18435	755	16	a	a	DT
18435	755	17	stiff	stiff	JJ
18435	755	18	paste	paste	NN
18435	755	19	.	.	.
18435	756	1	It	-PRON-	PRP
18435	756	2	is	be	VBZ
18435	756	3	then	then	RB
18435	756	4	ready	ready	JJ
18435	756	5	for	for	IN
18435	756	6	use	use	NN
18435	756	7	.	.	.
18435	757	1	~STUFFING	~STUFFING	:
18435	757	2	FOR	for	IN
18435	757	3	TURKEY	TURKEY	NNP
18435	757	4	(	(	-LRB-
18435	757	5	ROASTED)~--To	ROASTED)~--To	NNP
18435	757	6	one	one	CD
18435	757	7	pound	pound	NN
18435	757	8	of	of	IN
18435	757	9	sifted	sift	VBN
18435	757	10	breadcrumbs	breadcrumb	NNS
18435	757	11	add	add	VB
18435	757	12	one	one	CD
18435	757	13	-	-	HYPH
18435	757	14	half	half	NN
18435	757	15	pound	pound	NN
18435	757	16	of	of	IN
18435	757	17	butter	butter	NN
18435	757	18	,	,	,
18435	757	19	one	one	CD
18435	757	20	pound	pound	NN
18435	757	21	of	of	IN
18435	757	22	boiled	boil	VBN
18435	757	23	and	and	CC
18435	757	24	mashed	mash	VBN
18435	757	25	potatoes	potato	NNS
18435	757	26	and	and	CC
18435	757	27	a	a	DT
18435	757	28	little	little	JJ
18435	757	29	summer	summer	NN
18435	757	30	savory	savory	NN
18435	757	31	rubbed	rub	VBN
18435	757	32	to	to	IN
18435	757	33	a	a	DT
18435	757	34	fine	fine	JJ
18435	757	35	powder	powder	NN
18435	757	36	,	,	,
18435	757	37	add	add	VB
18435	757	38	sufficient	sufficient	JJ
18435	757	39	eggs	egg	NNS
18435	757	40	to	to	IN
18435	757	41	stiffen	stiffen	NNP
18435	757	42	and	and	CC
18435	757	43	season	season	NN
18435	757	44	with	with	IN
18435	757	45	salt	salt	NN
18435	757	46	,	,	,
18435	757	47	pepper	pepper	NN
18435	757	48	and	and	CC
18435	757	49	grated	grate	VBD
18435	757	50	nutmeg	nutmeg	NNS
18435	757	51	.	.	.
18435	758	1	A	a	DT
18435	758	2	little	little	JJ
18435	758	3	sausage	sausage	NN
18435	758	4	meat	meat	NN
18435	758	5	,	,	,
18435	758	6	grated	grate	VBD
18435	758	7	ham	ham	NNP
18435	758	8	and	and	CC
18435	758	9	a	a	DT
18435	758	10	few	few	JJ
18435	758	11	oysters	oyster	NNS
18435	758	12	or	or	CC
18435	758	13	chopped	chop	VBN
18435	758	14	mushrooms	mushroom	NNS
18435	758	15	may	may	MD
18435	758	16	be	be	VB
18435	758	17	added	add	VBN
18435	758	18	;	;	:
18435	758	19	they	-PRON-	PRP
18435	758	20	are	be	VBP
18435	758	21	a	a	DT
18435	758	22	marked	marked	JJ
18435	758	23	improvement	improvement	NN
18435	758	24	,	,	,
18435	758	25	as	as	IN
18435	758	26	are	be	VBP
18435	758	27	also	also	RB
18435	758	28	a	a	DT
18435	758	29	few	few	JJ
18435	758	30	walnuts	walnut	NNS
18435	758	31	roasted	roast	VBN
18435	758	32	,	,	,
18435	758	33	chestnuts	chestnut	NNS
18435	758	34	and	and	CC
18435	758	35	filberts	filbert	NNS
18435	758	36	,	,	,
18435	758	37	and	and	CC
18435	758	38	the	the	DT
18435	758	39	same	same	JJ
18435	758	40	may	may	MD
18435	758	41	also	also	RB
18435	758	42	be	be	VB
18435	758	43	served	serve	VBN
18435	758	44	in	in	IN
18435	758	45	the	the	DT
18435	758	46	gravy	gravy	NN
18435	758	47	with	with	IN
18435	758	48	the	the	DT
18435	758	49	bird	bird	NN
18435	758	50	.	.	.
18435	759	1	~STUFFING	~STUFFING	NFP
18435	759	2	FOR	for	IN
18435	759	3	VEAL~--Trim	VEAL~--Trim	NNP
18435	759	4	off	off	IN
18435	759	5	the	the	DT
18435	759	6	skin	skin	NN
18435	759	7	and	and	CC
18435	759	8	mince	mince	VB
18435	759	9	fine	fine	JJ
18435	759	10	one	one	CD
18435	759	11	-	-	HYPH
18435	759	12	fourth	fourth	NN
18435	759	13	pound	pound	NN
18435	759	14	of	of	IN
18435	759	15	beef	beef	NN
18435	759	16	suet	suet	NN
18435	759	17	.	.	.
18435	760	1	Mix	mix	VB
18435	760	2	with	with	IN
18435	760	3	it	-PRON-	PRP
18435	760	4	one	one	CD
18435	760	5	cupful	cupful	NN
18435	760	6	of	of	IN
18435	760	7	bread	bread	NN
18435	760	8	crumbs	crumb	NNS
18435	760	9	,	,	,
18435	760	10	one	one	CD
18435	760	11	tablespoonful	tablespoonful	NN
18435	760	12	of	of	IN
18435	760	13	chopped	chop	VBN
18435	760	14	parsley	parsley	NN
18435	760	15	,	,	,
18435	760	16	two	two	CD
18435	760	17	tablespoons	tablespoon	NNS
18435	760	18	of	of	IN
18435	760	19	finely	finely	RB
18435	760	20	minced	mince	VBN
18435	760	21	ham	ham	NN
18435	760	22	and	and	CC
18435	760	23	the	the	DT
18435	760	24	grated	grate	VBN
18435	760	25	peel	peel	NN
18435	760	26	of	of	IN
18435	760	27	a	a	DT
18435	760	28	lemon	lemon	NN
18435	760	29	.	.	.
18435	761	1	Season	season	VB
18435	761	2	the	the	DT
18435	761	3	stuffing	stuffing	NN
18435	761	4	to	to	TO
18435	761	5	taste	taste	VB
18435	761	6	with	with	IN
18435	761	7	pepper	pepper	NN
18435	761	8	and	and	CC
18435	761	9	salt	salt	NN
18435	761	10	and	and	CC
18435	761	11	bind	bind	VB
18435	761	12	it	-PRON-	PRP
18435	761	13	with	with	IN
18435	761	14	one	one	CD
18435	761	15	beaten	beat	VBN
18435	761	16	egg	egg	NN
18435	761	17	.	.	.
18435	762	1	It	-PRON-	PRP
18435	762	2	is	be	VBZ
18435	762	3	then	then	RB
18435	762	4	ready	ready	JJ
18435	762	5	to	to	TO
18435	762	6	use	use	VB
18435	762	7	.	.	.
18435	763	1	~TRUFFLE	~TRUFFLE	NFP
18435	763	2	AND	and	CC
18435	763	3	CHESTNUT	CHESTNUT	NNS
18435	763	4	STUFFING~--Peel	stuffing~--peel	VBP
18435	763	5	off	off	IN
18435	763	6	the	the	DT
18435	763	7	thick	thick	JJ
18435	763	8	outer	outer	JJ
18435	763	9	skin	skin	NN
18435	763	10	of	of	IN
18435	763	11	the	the	DT
18435	763	12	chestnuts	chestnut	NNS
18435	763	13	,	,	,
18435	763	14	pat	pat	VB
18435	763	15	them	-PRON-	PRP
18435	763	16	into	into	IN
18435	763	17	a	a	DT
18435	763	18	saucepan	saucepan	NN
18435	763	19	with	with	IN
18435	763	20	a	a	DT
18435	763	21	bay	bay	NN
18435	763	22	leaf	leaf	NN
18435	763	23	,	,	,
18435	763	24	a	a	DT
18435	763	25	lump	lump	NN
18435	763	26	of	of	IN
18435	763	27	salt	salt	NN
18435	763	28	,	,	,
18435	763	29	and	and	CC
18435	763	30	plenty	plenty	NN
18435	763	31	of	of	IN
18435	763	32	coriander	coriander	NN
18435	763	33	seeds	seed	NNS
18435	763	34	.	.	.
18435	764	1	Cover	cover	VB
18435	764	2	them	-PRON-	PRP
18435	764	3	with	with	IN
18435	764	4	water	water	NN
18435	764	5	,	,	,
18435	764	6	and	and	CC
18435	764	7	boil	boil	VB
18435	764	8	until	until	IN
18435	764	9	nearly	nearly	RB
18435	764	10	tender	tender	JJ
18435	764	11	.	.	.
18435	765	1	Drain	drain	VB
18435	765	2	the	the	DT
18435	765	3	chestnuts	chestnut	NNS
18435	765	4	and	and	CC
18435	765	5	peel	peel	VB
18435	765	6	off	off	RP
18435	765	7	the	the	DT
18435	765	8	inner	inner	JJ
18435	765	9	skin	skin	NN
18435	765	10	,	,	,
18435	765	11	for	for	IN
18435	765	12	every	every	DT
18435	765	13	half	half	JJ
18435	765	14	pound	pound	NN
18435	765	15	of	of	IN
18435	765	16	chestnuts	chestnut	NNS
18435	765	17	,	,	,
18435	765	18	weighed	weigh	VBD
18435	765	19	after	after	IN
18435	765	20	they	-PRON-	PRP
18435	765	21	are	be	VBP
18435	765	22	boiled	boil	VBN
18435	765	23	and	and	CC
18435	765	24	peeled	peel	VBN
18435	765	25	,	,	,
18435	765	26	allow	allow	VB
18435	765	27	one	one	CD
18435	765	28	-	-	HYPH
18435	765	29	half	half	NN
18435	765	30	pound	pound	NN
18435	765	31	of	of	IN
18435	765	32	bacon	bacon	NN
18435	765	33	,	,	,
18435	765	34	one	one	CD
18435	765	35	-	-	HYPH
18435	765	36	quarter	quarter	NN
18435	765	37	pound	pound	NN
18435	765	38	of	of	IN
18435	765	39	truffles	truffle	NNS
18435	765	40	,	,	,
18435	765	41	and	and	CC
18435	765	42	the	the	DT
18435	765	43	chestnuts	chestnut	NNS
18435	765	44	all	all	DT
18435	765	45	cut	cut	VBD
18435	765	46	up	up	RP
18435	765	47	into	into	IN
18435	765	48	small	small	JJ
18435	765	49	pieces	piece	NNS
18435	765	50	;	;	:
18435	765	51	season	season	NN
18435	765	52	to	to	TO
18435	765	53	taste	taste	VB
18435	765	54	with	with	IN
18435	765	55	salt	salt	NN
18435	765	56	,	,	,
18435	765	57	pepper	pepper	NN
18435	765	58	and	and	CC
18435	765	59	spices	spice	NNS
18435	765	60	and	and	CC
18435	765	61	add	add	VB
18435	765	62	a	a	DT
18435	765	63	little	little	JJ
18435	765	64	each	each	DT
18435	765	65	of	of	IN
18435	765	66	powdered	powdered	JJ
18435	765	67	thyme	thyme	NNS
18435	765	68	and	and	CC
18435	765	69	marjoram	marjoram	NNP
18435	765	70	;	;	:
18435	765	71	toss	toss	VB
18435	765	72	the	the	DT
18435	765	73	mixture	mixture	NN
18435	765	74	for	for	IN
18435	765	75	a	a	DT
18435	765	76	few	few	JJ
18435	765	77	minutes	minute	NNS
18435	765	78	longer	longer	RB
18435	765	79	over	over	IN
18435	765	80	the	the	DT
18435	765	81	fire	fire	NN
18435	765	82	and	and	CC
18435	765	83	it	-PRON-	PRP
18435	765	84	is	be	VBZ
18435	765	85	then	then	RB
18435	765	86	ready	ready	JJ
18435	765	87	for	for	IN
18435	765	88	use	use	NN
18435	765	89	.	.	.
18435	766	1	~TRUFFLE	~TRUFFLE	NFP
18435	766	2	STUFFING	stuff	VBG
18435	766	3	FOR	for	IN
18435	766	4	TURKEY~--Brush	turkey~--brush	ADD
18435	766	5	well	well	UH
18435	766	6	one	one	CD
18435	766	7	and	and	CC
18435	766	8	one	one	CD
18435	766	9	-	-	HYPH
18435	766	10	half	half	NN
18435	766	11	pounds	pound	NNS
18435	766	12	of	of	IN
18435	766	13	truffles	truffle	NNS
18435	766	14	,	,	,
18435	766	15	peel	peel	VB
18435	766	16	them	-PRON-	PRP
18435	766	17	,	,	,
18435	766	18	mince	mince	VB
18435	766	19	the	the	DT
18435	766	20	peel	peel	NN
18435	766	21	very	very	RB
18435	766	22	fine	fine	RB
18435	766	23	,	,	,
18435	766	24	cut	cut	VBD
18435	766	25	the	the	DT
18435	766	26	truffles	truffle	NNS
18435	766	27	into	into	IN
18435	766	28	slices	slice	NNS
18435	766	29	,	,	,
18435	766	30	put	put	VBD
18435	766	31	them	-PRON-	PRP
18435	766	32	all	all	DT
18435	766	33	into	into	IN
18435	766	34	a	a	DT
18435	766	35	saucepan	saucepan	NN
18435	766	36	with	with	IN
18435	766	37	one	one	CD
18435	766	38	-	-	HYPH
18435	766	39	quarter	quarter	NN
18435	766	40	pound	pound	NN
18435	766	41	of	of	IN
18435	766	42	minced	mince	VBN
18435	766	43	fat	fat	JJ
18435	766	44	bacon	bacon	NN
18435	766	45	and	and	CC
18435	766	46	any	any	DT
18435	766	47	obtainable	obtainable	JJ
18435	766	48	fat	fat	NN
18435	766	49	from	from	IN
18435	766	50	the	the	DT
18435	766	51	turkey	turkey	NN
18435	766	52	.	.	.
18435	767	1	Also	also	RB
18435	767	2	a	a	DT
18435	767	3	good	good	JJ
18435	767	4	size	size	NN
18435	767	5	lump	lump	NN
18435	767	6	of	of	IN
18435	767	7	butter	butter	NN
18435	767	8	,	,	,
18435	767	9	with	with	IN
18435	767	10	salt	salt	NN
18435	767	11	and	and	CC
18435	767	12	pepper	pepper	NN
18435	767	13	to	to	IN
18435	767	14	taste	taste	NN
18435	767	15	.	.	.
18435	768	1	Cook	cook	VB
18435	768	2	for	for	IN
18435	768	3	ten	ten	CD
18435	768	4	minutes	minute	NNS
18435	768	5	and	and	CC
18435	768	6	let	let	VB
18435	768	7	it	-PRON-	PRP
18435	768	8	get	get	VB
18435	768	9	cold	cold	JJ
18435	768	10	before	before	IN
18435	768	11	using	use	VBG
18435	768	12	.	.	.
18435	769	1	A	a	DT
18435	769	2	turkey	turkey	NN
18435	769	3	should	should	MD
18435	769	4	be	be	VB
18435	769	5	stuffed	stuff	VBN
18435	769	6	with	with	IN
18435	769	7	this	this	DT
18435	769	8	three	three	CD
18435	769	9	days	day	NNS
18435	769	10	before	before	IN
18435	769	11	it	-PRON-	PRP
18435	769	12	is	be	VBZ
18435	769	13	cooked	cook	VBN
18435	769	14	,	,	,
18435	769	15	and	and	CC
18435	769	16	truffle	truffle	NN
18435	769	17	sauce	sauce	NN
18435	769	18	should	should	MD
18435	769	19	accompany	accompany	VB
18435	769	20	it	-PRON-	PRP
18435	769	21	.	.	.
18435	770	1	~ENGLISH	~ENGLISH	NFP
18435	770	2	STUFFING~--First	stuffing~--first	ADD
18435	770	3	,	,	,
18435	770	4	take	take	VB
18435	770	5	some	some	DT
18435	770	6	stale	stale	JJ
18435	770	7	bread	bread	NN
18435	770	8	(	(	-LRB-
18435	770	9	use	use	VB
18435	770	10	your	-PRON-	PRP$
18435	770	11	own	own	JJ
18435	770	12	judgment	judgment	NN
18435	770	13	as	as	IN
18435	770	14	to	to	IN
18435	770	15	the	the	DT
18435	770	16	quantity	quantity	NN
18435	770	17	)	)	-RRB-
18435	770	18	,	,	,
18435	770	19	and	and	CC
18435	770	20	brown	brown	VB
18435	770	21	it	-PRON-	PRP
18435	770	22	in	in	IN
18435	770	23	your	-PRON-	PRP$
18435	770	24	oven	oven	NN
18435	770	25	.	.	.
18435	771	1	Also	also	RB
18435	771	2	one	one	CD
18435	771	3	onion	onion	NN
18435	771	4	(	(	-LRB-
18435	771	5	red	red	JJ
18435	771	6	ones	one	NNS
18435	771	7	preferred	prefer	VBN
18435	771	8	)	)	-RRB-
18435	771	9	,	,	,
18435	771	10	a	a	DT
18435	771	11	quarter	quarter	NN
18435	771	12	of	of	IN
18435	771	13	a	a	DT
18435	771	14	pound	pound	NN
18435	771	15	of	of	IN
18435	771	16	fresh	fresh	JJ
18435	771	17	pork	pork	NN
18435	771	18	,	,	,
18435	771	19	or	or	CC
18435	771	20	sausages	sausage	NNS
18435	771	21	,	,	,
18435	771	22	and	and	CC
18435	771	23	run	run	VB
18435	771	24	it	-PRON-	PRP
18435	771	25	through	through	IN
18435	771	26	your	-PRON-	PRP$
18435	771	27	meat	meat	NN
18435	771	28	grinder	grinder	NN
18435	771	29	with	with	IN
18435	771	30	a	a	DT
18435	771	31	few	few	JJ
18435	771	32	stalks	stalk	NNS
18435	771	33	of	of	IN
18435	771	34	celery	celery	NN
18435	771	35	;	;	:
18435	771	36	place	place	VB
18435	771	37	it	-PRON-	PRP
18435	771	38	in	in	IN
18435	771	39	a	a	DT
18435	771	40	saucepan	saucepan	NN
18435	771	41	,	,	,
18435	771	42	in	in	IN
18435	771	43	which	which	WDT
18435	771	44	a	a	DT
18435	771	45	small	small	JJ
18435	771	46	lump	lump	NN
18435	771	47	of	of	IN
18435	771	48	butter	butter	NN
18435	771	49	has	have	VBZ
18435	771	50	been	be	VBN
18435	771	51	dissolved	dissolve	VBN
18435	771	52	.	.	.
18435	772	1	Beat	beat	VB
18435	772	2	one	one	CD
18435	772	3	or	or	CC
18435	772	4	two	two	CD
18435	772	5	eggs	egg	NNS
18435	772	6	in	in	IN
18435	772	7	a	a	DT
18435	772	8	pint	pint	NN
18435	772	9	of	of	IN
18435	772	10	sweet	sweet	JJ
18435	772	11	milk	milk	NN
18435	772	12	.	.	.
18435	773	1	Stir	stir	VB
18435	773	2	all	all	DT
18435	773	3	ingredients	ingredient	NNS
18435	773	4	well	well	RB
18435	773	5	.	.	.
18435	774	1	Place	place	NN
18435	774	2	on	on	IN
18435	774	3	the	the	DT
18435	774	4	fire	fire	NN
18435	774	5	or	or	CC
18435	774	6	in	in	IN
18435	774	7	the	the	DT
18435	774	8	oven	oven	NN
18435	774	9	and	and	CC
18435	774	10	continue	continue	VB
18435	774	11	to	to	TO
18435	774	12	stir	stir	VB
18435	774	13	,	,	,
18435	774	14	so	so	IN
18435	774	15	as	as	IN
18435	774	16	to	to	TO
18435	774	17	see	see	VB
18435	774	18	that	that	IN
18435	774	19	the	the	DT
18435	774	20	onions	onion	NNS
18435	774	21	are	be	VBP
18435	774	22	cooked	cook	VBN
18435	774	23	.	.	.
18435	775	1	After	after	IN
18435	775	2	you	-PRON-	PRP
18435	775	3	have	have	VBP
18435	775	4	this	this	DT
18435	775	5	done	do	VBN
18435	775	6	set	set	NN
18435	775	7	in	in	IN
18435	775	8	a	a	DT
18435	775	9	cool	cool	JJ
18435	775	10	place	place	NN
18435	775	11	;	;	:
18435	775	12	when	when	WRB
18435	775	13	the	the	DT
18435	775	14	above	above	JJ
18435	775	15	articles	article	NNS
18435	775	16	are	be	VBP
18435	775	17	cold	cold	JJ
18435	775	18	,	,	,
18435	775	19	place	place	VBP
18435	775	20	inside	inside	IN
18435	775	21	the	the	DT
18435	775	22	turkey	turkey	NN
18435	775	23	.	.	.
18435	776	1	Your	-PRON-	PRP$
18435	776	2	seasoning	seasoning	NN
18435	776	3	that	that	IN
18435	776	4	you	-PRON-	PRP
18435	776	5	place	place	VBP
18435	776	6	in	in	IN
18435	776	7	the	the	DT
18435	776	8	turkey	turkey	NN
18435	776	9	,	,	,
18435	776	10	or	or	CC
18435	776	11	make	make	VB
18435	776	12	your	-PRON-	PRP$
18435	776	13	gravy	gravy	NN
18435	776	14	with	with	IN
18435	776	15	,	,	,
18435	776	16	is	be	VBZ
18435	776	17	sufficient	sufficient	JJ
18435	776	18	.	.	.
18435	777	1	Roast	roast	VB
18435	777	2	it	-PRON-	PRP
18435	777	3	in	in	IN
18435	777	4	the	the	DT
18435	777	5	same	same	JJ
18435	777	6	way	way	NN
18435	777	7	as	as	IN
18435	777	8	you	-PRON-	PRP
18435	777	9	have	have	VBP
18435	777	10	done	do	VBN
18435	777	11	in	in	IN
18435	777	12	the	the	DT
18435	777	13	past	past	NN
18435	777	14	.	.	.
18435	778	1	LUNCH	LUNCH	NNP
18435	778	2	DISHES	DISHES	NNP
18435	778	3	~BREAD	~BREAD	NNS
18435	778	4	,	,	,
18435	778	5	WITH	with	IN
18435	778	6	CREAM	cream	NN
18435	778	7	CHEESE	cheese	NN
18435	778	8	FILLING~--For	filling~--for	IN
18435	778	9	this	this	DT
18435	778	10	use	use	NN
18435	778	11	the	the	DT
18435	778	12	steamed	steamed	JJ
18435	778	13	Boston	Boston	NNP
18435	778	14	brown	brown	JJ
18435	778	15	bread	bread	NN
18435	778	16	and	and	CC
18435	778	17	a	a	DT
18435	778	18	potato	potato	NN
18435	778	19	loaf	loaf	NNS
18435	778	20	of	of	IN
18435	778	21	white	white	NN
18435	778	22	.	.	.
18435	779	1	Take	take	VB
18435	779	2	the	the	DT
18435	779	3	crust	crust	NN
18435	779	4	from	from	IN
18435	779	5	the	the	DT
18435	779	6	white	white	JJ
18435	779	7	loaf	loaf	NNS
18435	779	8	,	,	,
18435	779	9	using	use	VBG
18435	779	10	a	a	DT
18435	779	11	sharp	sharp	JJ
18435	779	12	knife	knife	NN
18435	779	13	.	.	.
18435	780	1	Then	then	RB
18435	780	2	instead	instead	RB
18435	780	3	of	of	IN
18435	780	4	cutting	cut	VBG
18435	780	5	crosswise	crosswise	NN
18435	780	6	cut	cut	VBN
18435	780	7	in	in	IN
18435	780	8	thin	thin	JJ
18435	780	9	lengthwise	lengthwise	NN
18435	780	10	pieces	piece	NNS
18435	780	11	.	.	.
18435	781	1	Treat	treat	VB
18435	781	2	the	the	DT
18435	781	3	brown	brown	JJ
18435	781	4	loaf	loaf	NN
18435	781	5	in	in	IN
18435	781	6	the	the	DT
18435	781	7	same	same	JJ
18435	781	8	way	way	NN
18435	781	9	.	.	.
18435	782	1	Butter	butter	VB
18435	782	2	a	a	DT
18435	782	3	slice	slice	NN
18435	782	4	of	of	IN
18435	782	5	the	the	DT
18435	782	6	white	white	JJ
18435	782	7	bread	bread	NN
18435	782	8	on	on	IN
18435	782	9	one	one	CD
18435	782	10	side	side	NN
18435	782	11	and	and	CC
18435	782	12	do	do	VB
18435	782	13	the	the	DT
18435	782	14	same	same	JJ
18435	782	15	with	with	IN
18435	782	16	a	a	DT
18435	782	17	brown	brown	JJ
18435	782	18	slice	slice	NN
18435	782	19	.	.	.
18435	783	1	Put	put	VB
18435	783	2	the	the	DT
18435	783	3	two	two	CD
18435	783	4	buttered	butter	VBN
18435	783	5	sides	side	NNS
18435	783	6	together	together	RB
18435	783	7	with	with	IN
18435	783	8	a	a	DT
18435	783	9	thin	thin	JJ
18435	783	10	layer	layer	NN
18435	783	11	of	of	IN
18435	783	12	fresh	fresh	JJ
18435	783	13	cream	cream	NN
18435	783	14	cheese	cheese	NN
18435	783	15	between	between	IN
18435	783	16	.	.	.
18435	784	1	Next	next	JJ
18435	784	2	butter	butter	NN
18435	784	3	the	the	DT
18435	784	4	top	top	NN
18435	784	5	of	of	IN
18435	784	6	the	the	DT
18435	784	7	brown	brown	JJ
18435	784	8	slice	slice	NN
18435	784	9	of	of	IN
18435	784	10	bread	bread	NN
18435	784	11	,	,	,
18435	784	12	spread	spread	VBD
18435	784	13	again	again	RB
18435	784	14	with	with	IN
18435	784	15	cream	cream	NN
18435	784	16	cheese	cheese	NN
18435	784	17	and	and	CC
18435	784	18	lay	lie	VBD
18435	784	19	a	a	DT
18435	784	20	second	second	JJ
18435	784	21	slice	slice	NN
18435	784	22	of	of	IN
18435	784	23	buttered	butter	VBN
18435	784	24	white	white	JJ
18435	784	25	bread	bread	NN
18435	784	26	on	on	IN
18435	784	27	top	top	NN
18435	784	28	.	.	.
18435	785	1	Repeat	repeat	NN
18435	785	2	until	until	IN
18435	785	3	there	there	EX
18435	785	4	are	be	VBP
18435	785	5	five	five	CD
18435	785	6	layers	layer	NNS
18435	785	7	,	,	,
18435	785	8	having	have	VBG
18435	785	9	the	the	DT
18435	785	10	white	white	NNP
18435	785	11	last	last	JJ
18435	785	12	.	.	.
18435	786	1	Now	now	RB
18435	786	2	with	with	IN
18435	786	3	a	a	DT
18435	786	4	sharp	sharp	JJ
18435	786	5	knife	knife	NN
18435	786	6	cut	cut	NN
18435	786	7	crosswise	crosswise	NN
18435	786	8	in	in	IN
18435	786	9	thin	thin	JJ
18435	786	10	slices	slice	NNS
18435	786	11	.	.	.
18435	787	1	Sometimes	sometimes	RB
18435	787	2	the	the	DT
18435	787	3	cream	cream	NN
18435	787	4	cheese	cheese	NN
18435	787	5	filling	filling	NN
18435	787	6	can	can	MD
18435	787	7	be	be	VB
18435	787	8	varied	vary	VBN
18435	787	9	with	with	IN
18435	787	10	chopped	chop	VBN
18435	787	11	pistachio	pistachio	NNP
18435	787	12	nuts	nut	NNS
18435	787	13	or	or	CC
18435	787	14	olives	olive	NNS
18435	787	15	,	,	,
18435	787	16	or	or	CC
18435	787	17	it	-PRON-	PRP
18435	787	18	can	can	MD
18435	787	19	be	be	VB
18435	787	20	omitted	omit	VBN
18435	787	21	entirely	entirely	RB
18435	787	22	.	.	.
18435	788	1	In	in	IN
18435	788	2	any	any	DT
18435	788	3	case	case	NN
18435	788	4	,	,	,
18435	788	5	it	-PRON-	PRP
18435	788	6	is	be	VBZ
18435	788	7	delicate	delicate	JJ
18435	788	8	and	and	CC
18435	788	9	appetizing	appetizing	JJ
18435	788	10	.	.	.
18435	789	1	~CHEESE	~CHEESE	NFP
18435	789	2	CROQUETTES~--Cut	CROQUETTES~--Cut	:
18435	789	3	one	one	CD
18435	789	4	pound	pound	NN
18435	789	5	of	of	IN
18435	789	6	American	american	JJ
18435	789	7	cheese	cheese	NN
18435	789	8	into	into	IN
18435	789	9	small	small	JJ
18435	789	10	dice	dice	NNS
18435	789	11	.	.	.
18435	790	1	Have	have	VBP
18435	790	2	ready	ready	JJ
18435	790	3	a	a	DT
18435	790	4	cupful	cupful	NN
18435	790	5	of	of	IN
18435	790	6	very	very	RB
18435	790	7	hot	hot	JJ
18435	790	8	cream	cream	NN
18435	790	9	sauce	sauce	NN
18435	790	10	,	,	,
18435	790	11	made	make	VBN
18435	790	12	by	by	IN
18435	790	13	blending	blend	VBG
18435	790	14	a	a	DT
18435	790	15	tablespoonful	tablespoonful	JJ
18435	790	16	each	each	DT
18435	790	17	of	of	IN
18435	790	18	flour	flour	NN
18435	790	19	and	and	CC
18435	790	20	butter	butter	NN
18435	790	21	,	,	,
18435	790	22	and	and	CC
18435	790	23	when	when	WRB
18435	790	24	melted	melt	VBN
18435	790	25	adding	add	VBG
18435	790	26	a	a	DT
18435	790	27	scant	scant	JJ
18435	790	28	cup	cup	NN
18435	790	29	of	of	IN
18435	790	30	hot	hot	JJ
18435	790	31	milk	milk	NN
18435	790	32	.	.	.
18435	791	1	Stir	stir	VB
18435	791	2	until	until	IN
18435	791	3	smooth	smooth	JJ
18435	791	4	and	and	CC
18435	791	5	thickened	thicken	VBD
18435	791	6	.	.	.
18435	792	1	Add	add	VB
18435	792	2	the	the	DT
18435	792	3	cheese	cheese	NN
18435	792	4	to	to	IN
18435	792	5	this	this	DT
18435	792	6	sauce	sauce	NN
18435	792	7	,	,	,
18435	792	8	also	also	RB
18435	792	9	the	the	DT
18435	792	10	yolks	yolk	NNS
18435	792	11	of	of	IN
18435	792	12	two	two	CD
18435	792	13	eggs	egg	NNS
18435	792	14	diluted	dilute	VBN
18435	792	15	with	with	IN
18435	792	16	a	a	DT
18435	792	17	little	little	JJ
18435	792	18	cream	cream	NN
18435	792	19	.	.	.
18435	793	1	Stir	stir	VB
18435	793	2	the	the	DT
18435	793	3	whole	whole	NN
18435	793	4	and	and	CC
18435	793	5	let	let	VB
18435	793	6	it	-PRON-	PRP
18435	793	7	remain	remain	VB
18435	793	8	on	on	IN
18435	793	9	the	the	DT
18435	793	10	stove	stove	NN
18435	793	11	a	a	DT
18435	793	12	moment	moment	NN
18435	793	13	until	until	IN
18435	793	14	the	the	DT
18435	793	15	cheese	cheese	NN
18435	793	16	gets	get	VBZ
18435	793	17	"	"	``
18435	793	18	steady	steady	JJ
18435	793	19	.	.	.
18435	793	20	"	"	''
18435	794	1	Season	season	NN
18435	794	2	with	with	IN
18435	794	3	salt	salt	NN
18435	794	4	,	,	,
18435	794	5	red	red	JJ
18435	794	6	and	and	CC
18435	794	7	white	white	JJ
18435	794	8	pepper	pepper	NN
18435	794	9	,	,	,
18435	794	10	and	and	CC
18435	794	11	just	just	RB
18435	794	12	a	a	DT
18435	794	13	grating	grating	NN
18435	794	14	of	of	IN
18435	794	15	nutmeg	nutmeg	NN
18435	794	16	.	.	.
18435	795	1	Put	put	VB
18435	795	2	this	this	DT
18435	795	3	mixture	mixture	NN
18435	795	4	on	on	IN
18435	795	5	the	the	DT
18435	795	6	ice	ice	NN
18435	795	7	until	until	IN
18435	795	8	cold	cold	JJ
18435	795	9	,	,	,
18435	795	10	then	then	RB
18435	795	11	form	form	VB
18435	795	12	into	into	IN
18435	795	13	small	small	JJ
18435	795	14	croquettes	croquette	NNS
18435	795	15	and	and	CC
18435	795	16	roll	roll	NN
18435	795	17	in	in	IN
18435	795	18	fine	fine	JJ
18435	795	19	bread	bread	NN
18435	795	20	or	or	CC
18435	795	21	cracker	cracker	NN
18435	795	22	crumbs	crumb	NNS
18435	795	23	.	.	.
18435	796	1	Dip	dip	VB
18435	796	2	in	in	IN
18435	796	3	beaten	beat	VBN
18435	796	4	egg	egg	NN
18435	796	5	,	,	,
18435	796	6	then	then	RB
18435	796	7	again	again	RB
18435	796	8	roll	roll	VB
18435	796	9	in	in	RP
18435	796	10	the	the	DT
18435	796	11	crumbs	crumb	NNS
18435	796	12	,	,	,
18435	796	13	drop	drop	VB
18435	796	14	into	into	IN
18435	796	15	boiling	boil	VBG
18435	796	16	fat	fat	NN
18435	796	17	and	and	CC
18435	796	18	cook	cook	NN
18435	796	19	to	to	IN
18435	796	20	a	a	DT
18435	796	21	golden	golden	JJ
18435	796	22	brown	brown	NN
18435	796	23	.	.	.
18435	797	1	~CHICKEN	~CHICKEN	NFP
18435	797	2	AND	and	CC
18435	797	3	PIMENTO	PIMENTO	NNP
18435	797	4	SANDWICHES~--Add	SANDWICHES~--Add	NNP
18435	797	5	to	to	TO
18435	797	6	finely	finely	RB
18435	797	7	minced	mince	VBN
18435	797	8	chicken	chicken	NN
18435	797	9	,	,	,
18435	797	10	roasted	roast	VBN
18435	797	11	or	or	CC
18435	797	12	boiled	boil	VBN
18435	797	13	,	,	,
18435	797	14	an	an	DT
18435	797	15	equal	equal	JJ
18435	797	16	amount	amount	NN
18435	797	17	of	of	IN
18435	797	18	pimentos	pimento	NNS
18435	797	19	.	.	.
18435	798	1	Moisten	moisten	VB
18435	798	2	with	with	IN
18435	798	3	mayonnaise	mayonnaise	NN
18435	798	4	and	and	CC
18435	798	5	spread	spread	VBN
18435	798	6	between	between	IN
18435	798	7	wafer	wafer	JJ
18435	798	8	thin	thin	JJ
18435	798	9	slices	slice	NNS
18435	798	10	of	of	IN
18435	798	11	white	white	JJ
18435	798	12	or	or	CC
18435	798	13	brown	brown	JJ
18435	798	14	bread	bread	NN
18435	798	15	.	.	.
18435	799	1	A	a	DT
18435	799	2	leaf	leaf	NN
18435	799	3	of	of	IN
18435	799	4	lettuce	lettuce	NN
18435	799	5	may	may	MD
18435	799	6	also	also	RB
18435	799	7	be	be	VB
18435	799	8	added	add	VBN
18435	799	9	.	.	.
18435	800	1	~CRESS	~CRESS	NFP
18435	800	2	SANDWICHES~--Take	sandwiches~--take	CD
18435	800	3	thin	thin	JJ
18435	800	4	slices	slice	NNS
18435	800	5	of	of	IN
18435	800	6	rare	rare	JJ
18435	800	7	roast	roast	NN
18435	800	8	beef	beef	NN
18435	800	9	and	and	CC
18435	800	10	cut	cut	VBD
18435	800	11	into	into	IN
18435	800	12	small	small	JJ
18435	800	13	pieces	piece	NNS
18435	800	14	.	.	.
18435	801	1	Add	add	VB
18435	801	2	an	an	DT
18435	801	3	equal	equal	JJ
18435	801	4	quantity	quantity	NN
18435	801	5	of	of	IN
18435	801	6	minced	mince	VBN
18435	801	7	watercress	watercress	NN
18435	801	8	dressed	dress	VBN
18435	801	9	with	with	IN
18435	801	10	a	a	DT
18435	801	11	teaspoonful	teaspoonful	NN
18435	801	12	of	of	IN
18435	801	13	grated	grate	VBN
18435	801	14	horseradish	horseradish	NN
18435	801	15	,	,	,
18435	801	16	a	a	DT
18435	801	17	little	little	JJ
18435	801	18	salt	salt	NN
18435	801	19	and	and	CC
18435	801	20	paprika	paprika	NNP
18435	801	21	to	to	TO
18435	801	22	season	season	NN
18435	801	23	,	,	,
18435	801	24	and	and	CC
18435	801	25	enough	enough	JJ
18435	801	26	softened	soften	VBN
18435	801	27	butter	butter	NN
18435	801	28	or	or	CC
18435	801	29	thick	thick	JJ
18435	801	30	cream	cream	NN
18435	801	31	to	to	TO
18435	801	32	moisten	moisten	VB
18435	801	33	.	.	.
18435	802	1	Blend	blend	VB
18435	802	2	the	the	DT
18435	802	3	ingredients	ingredient	NNS
18435	802	4	well	well	RB
18435	802	5	,	,	,
18435	802	6	and	and	CC
18435	802	7	spread	spread	VBN
18435	802	8	between	between	IN
18435	802	9	thin	thin	JJ
18435	802	10	slices	slice	NNS
18435	802	11	of	of	IN
18435	802	12	buttered	butter	VBN
18435	802	13	graham	graham	NNP
18435	802	14	or	or	CC
18435	802	15	whole	whole	JJ
18435	802	16	wheat	wheat	NN
18435	802	17	bread	bread	NN
18435	802	18	.	.	.
18435	803	1	Cut	cut	VB
18435	803	2	in	in	IN
18435	803	3	neat	neat	JJ
18435	803	4	triangles	triangle	NNS
18435	803	5	,	,	,
18435	803	6	but	but	CC
18435	803	7	do	do	VBP
18435	803	8	not	not	RB
18435	803	9	reject	reject	VB
18435	803	10	the	the	DT
18435	803	11	crust	crust	NN
18435	803	12	.	.	.
18435	804	1	~BANANA	~BANANA	NFP
18435	804	2	SANDWICHES~--Remove	sandwiches~--remove	VB
18435	804	3	the	the	DT
18435	804	4	skin	skin	NN
18435	804	5	and	and	CC
18435	804	6	fibers	fiber	NNS
18435	804	7	from	from	IN
18435	804	8	four	four	CD
18435	804	9	bananas	banana	NNS
18435	804	10	,	,	,
18435	804	11	cut	cut	VBD
18435	804	12	them	-PRON-	PRP
18435	804	13	in	in	IN
18435	804	14	quarters	quarter	NNS
18435	804	15	and	and	CC
18435	804	16	force	force	VB
18435	804	17	through	through	IN
18435	804	18	a	a	DT
18435	804	19	ricer	ricer	NN
18435	804	20	.	.	.
18435	805	1	Mix	mix	VB
18435	805	2	with	with	IN
18435	805	3	the	the	DT
18435	805	4	pulp	pulp	NN
18435	805	5	the	the	DT
18435	805	6	juice	juice	NN
18435	805	7	of	of	IN
18435	805	8	half	half	PDT
18435	805	9	a	a	DT
18435	805	10	lemon	lemon	NN
18435	805	11	,	,	,
18435	805	12	a	a	DT
18435	805	13	dash	dash	NN
18435	805	14	of	of	IN
18435	805	15	salt	salt	NN
18435	805	16	and	and	CC
18435	805	17	nutmeg	nutmeg	NN
18435	805	18	and	and	CC
18435	805	19	set	set	VBD
18435	805	20	it	-PRON-	PRP
18435	805	21	away	away	RB
18435	805	22	to	to	TO
18435	805	23	become	become	VB
18435	805	24	very	very	RB
18435	805	25	cold	cold	JJ
18435	805	26	while	while	IN
18435	805	27	you	-PRON-	PRP
18435	805	28	prepare	prepare	VBP
18435	805	29	the	the	DT
18435	805	30	bread	bread	NN
18435	805	31	.	.	.
18435	806	1	This	this	DT
18435	806	2	should	should	MD
18435	806	3	be	be	VB
18435	806	4	cut	cut	VBN
18435	806	5	in	in	IN
18435	806	6	very	very	RB
18435	806	7	thin	thin	JJ
18435	806	8	slices	slice	NNS
18435	806	9	,	,	,
18435	806	10	freed	free	VBN
18435	806	11	from	from	IN
18435	806	12	crusts	crust	NNS
18435	806	13	and	and	CC
18435	806	14	trimmed	trim	VBD
18435	806	15	into	into	IN
18435	806	16	any	any	DT
18435	806	17	preferred	preferred	JJ
18435	806	18	shape	shape	NN
18435	806	19	.	.	.
18435	807	1	Slightly	slightly	RB
18435	807	2	sweeten	sweeten	VB
18435	807	3	some	some	DT
18435	807	4	thick	thick	JJ
18435	807	5	cream	cream	NN
18435	807	6	and	and	CC
18435	807	7	add	add	VB
18435	807	8	a	a	DT
18435	807	9	speck	speck	NN
18435	807	10	of	of	IN
18435	807	11	salt	salt	NN
18435	807	12	.	.	.
18435	808	1	Spread	spread	VB
18435	808	2	the	the	DT
18435	808	3	bread	bread	NN
18435	808	4	with	with	IN
18435	808	5	a	a	DT
18435	808	6	thin	thin	JJ
18435	808	7	layer	layer	NN
18435	808	8	of	of	IN
18435	808	9	the	the	DT
18435	808	10	cream	cream	NN
18435	808	11	,	,	,
18435	808	12	then	then	RB
18435	808	13	with	with	IN
18435	808	14	the	the	DT
18435	808	15	banana	banana	NN
18435	808	16	pulp	pulp	NN
18435	808	17	put	put	VBN
18435	808	18	together	together	RB
18435	808	19	and	and	CC
18435	808	20	wrap	wrap	VB
18435	808	21	each	each	DT
18435	808	22	in	in	IN
18435	808	23	waxed	waxed	JJ
18435	808	24	paper	paper	NN
18435	808	25	,	,	,
18435	808	26	twist	twist	VB
18435	808	27	the	the	DT
18435	808	28	ends	end	NNS
18435	808	29	,	,	,
18435	808	30	and	and	CC
18435	808	31	keep	keep	VB
18435	808	32	very	very	RB
18435	808	33	cold	cold	JJ
18435	808	34	until	until	IN
18435	808	35	serving	serve	VBG
18435	808	36	time	time	NN
18435	808	37	.	.	.
18435	809	1	~GERMAN	~GERMAN	NFP
18435	809	2	RYE	RYE	NNP
18435	809	3	BREAD	BREAD	NNP
18435	809	4	SANDWICHES~--Put	SANDWICHES~--Put	NNS
18435	809	5	between	between	IN
18435	809	6	buttered	buttered	JJ
18435	809	7	slices	slice	NNS
18435	809	8	of	of	IN
18435	809	9	rye	rye	NN
18435	809	10	bread	bread	NN
18435	809	11	chopped	chop	VBN
18435	809	12	beef	beef	NN
18435	809	13	,	,	,
18435	809	14	cheese	cheese	NN
18435	809	15	or	or	CC
18435	809	16	chicken	chicken	NN
18435	809	17	,	,	,
18435	809	18	and	and	CC
18435	809	19	cover	cover	VB
18435	809	20	with	with	IN
18435	809	21	finely	finely	RB
18435	809	22	chopped	chop	VBN
18435	809	23	pickle	pickle	NN
18435	809	24	,	,	,
18435	809	25	dill	dill	NN
18435	809	26	or	or	CC
18435	809	27	the	the	DT
18435	809	28	plain	plain	JJ
18435	809	29	sour	sour	JJ
18435	809	30	pickle	pickle	NN
18435	809	31	.	.	.
18435	810	1	Another	another	DT
18435	810	2	variation	variation	NN
18435	810	3	of	of	IN
18435	810	4	the	the	DT
18435	810	5	German	german	JJ
18435	810	6	sandwich	sandwich	NN
18435	810	7	is	be	VBZ
18435	810	8	a	a	DT
18435	810	9	layer	layer	NN
18435	810	10	of	of	IN
18435	810	11	bologna	bologna	NNS
18435	810	12	sausage	sausage	NN
18435	810	13	,	,	,
18435	810	14	then	then	RB
18435	810	15	a	a	DT
18435	810	16	thin	thin	JJ
18435	810	17	layer	layer	NN
18435	810	18	of	of	IN
18435	810	19	pumpernickel	pumpernickel	NN
18435	810	20	covered	cover	VBN
18435	810	21	with	with	IN
18435	810	22	another	another	DT
18435	810	23	thin	thin	JJ
18435	810	24	slice	slice	NN
18435	810	25	of	of	IN
18435	810	26	rye	rye	NN
18435	810	27	bread	bread	NN
18435	810	28	.	.	.
18435	811	1	Cut	cut	VB
18435	811	2	into	into	IN
18435	811	3	strips	strip	NNS
18435	811	4	half	half	PDT
18435	811	5	an	an	DT
18435	811	6	inch	inch	NN
18435	811	7	wide	wide	JJ
18435	811	8	and	and	CC
18435	811	9	the	the	DT
18435	811	10	length	length	NN
18435	811	11	of	of	IN
18435	811	12	the	the	DT
18435	811	13	slice	slice	NN
18435	811	14	.	.	.
18435	812	1	~GRILLED	~grille	VBN
18435	812	2	SARDINES	sardine	NNS
18435	812	3	ON	on	IN
18435	812	4	TOAST~--Drain	TOAST~--Drain	NNS
18435	812	5	the	the	DT
18435	812	6	sardines	sardine	NNS
18435	812	7	and	and	CC
18435	812	8	cook	cook	NN
18435	812	9	in	in	IN
18435	812	10	a	a	DT
18435	812	11	buttered	butter	VBN
18435	812	12	frying	frying	NN
18435	812	13	-	-	HYPH
18435	812	14	pan	pan	NN
18435	812	15	or	or	CC
18435	812	16	chafing	chafe	VBG
18435	812	17	dish	dish	NN
18435	812	18	until	until	IN
18435	812	19	heated	heated	JJ
18435	812	20	,	,	,
18435	812	21	turning	turn	VBG
18435	812	22	frequently	frequently	RB
18435	812	23	.	.	.
18435	813	1	Place	place	NN
18435	813	2	on	on	IN
18435	813	3	oblong	oblong	JJ
18435	813	4	pieces	piece	NNS
18435	813	5	of	of	IN
18435	813	6	hot	hot	JJ
18435	813	7	buttered	buttered	JJ
18435	813	8	toast	toast	NN
18435	813	9	,	,	,
18435	813	10	and	and	CC
18435	813	11	serve	serve	VB
18435	813	12	.	.	.
18435	814	1	~HAM	~ham	CD
18435	814	2	SANDWICHES~--Chop	sandwiches~--chop	CD
18435	814	3	two	two	CD
18435	814	4	cups	cup	NNS
18435	814	5	of	of	IN
18435	814	6	ham	ham	NN
18435	814	7	,	,	,
18435	814	8	using	use	VBG
18435	814	9	a	a	DT
18435	814	10	little	little	JJ
18435	814	11	fat	fat	NN
18435	814	12	with	with	IN
18435	814	13	the	the	DT
18435	814	14	lean	lean	NN
18435	814	15	.	.	.
18435	815	1	Mix	mix	VB
18435	815	2	one	one	CD
18435	815	3	tablespoon	tablespoon	NN
18435	815	4	of	of	IN
18435	815	5	flour	flour	NN
18435	815	6	with	with	IN
18435	815	7	enough	enough	JJ
18435	815	8	cold	cold	JJ
18435	815	9	water	water	NN
18435	815	10	to	to	TO
18435	815	11	make	make	VB
18435	815	12	smooth	smooth	JJ
18435	815	13	,	,	,
18435	815	14	add	add	VB
18435	815	15	one	one	CD
18435	815	16	-	-	HYPH
18435	815	17	half	half	NN
18435	815	18	cup	cup	NN
18435	815	19	of	of	IN
18435	815	20	boiling	boiling	NN
18435	815	21	water	water	NN
18435	815	22	,	,	,
18435	815	23	and	and	CC
18435	815	24	cook	cook	VB
18435	815	25	five	five	CD
18435	815	26	minutes	minute	NNS
18435	815	27	;	;	:
18435	815	28	then	then	RB
18435	815	29	add	add	VB
18435	815	30	the	the	DT
18435	815	31	ham	ham	NN
18435	815	32	and	and	CC
18435	815	33	one	one	CD
18435	815	34	teaspoon	teaspoon	NN
18435	815	35	of	of	IN
18435	815	36	dry	dry	JJ
18435	815	37	mustard	mustard	NN
18435	815	38	.	.	.
18435	816	1	Mix	mix	VB
18435	816	2	well	well	RB
18435	816	3	and	and	CC
18435	816	4	press	press	VB
18435	816	5	into	into	IN
18435	816	6	a	a	DT
18435	816	7	bowl	bowl	NN
18435	816	8	or	or	CC
18435	816	9	jar	jar	NN
18435	816	10	.	.	.
18435	817	1	~JAPANESE	~JAPANESE	NFP
18435	817	2	SANDWICHES~--These	SANDWICHES~--These	NNS
18435	817	3	are	be	VBP
18435	817	4	made	make	VBN
18435	817	5	of	of	IN
18435	817	6	any	any	DT
18435	817	7	kind	kind	NN
18435	817	8	of	of	IN
18435	817	9	left	left	JJ
18435	817	10	-	-	HYPH
18435	817	11	over	over	RP
18435	817	12	fish	fish	NN
18435	817	13	,	,	,
18435	817	14	baked	bake	VBD
18435	817	15	,	,	,
18435	817	16	broiled	broil	VBN
18435	817	17	or	or	CC
18435	817	18	boiled	boil	VBN
18435	817	19	.	.	.
18435	818	1	Pick	pick	VB
18435	818	2	out	out	RP
18435	818	3	every	every	DT
18435	818	4	bit	bit	NN
18435	818	5	of	of	IN
18435	818	6	skin	skin	NN
18435	818	7	and	and	CC
18435	818	8	bone	bone	NN
18435	818	9	,	,	,
18435	818	10	and	and	CC
18435	818	11	flake	flake	VB
18435	818	12	in	in	IN
18435	818	13	small	small	JJ
18435	818	14	pieces	piece	NNS
18435	818	15	.	.	.
18435	819	1	Put	put	VB
18435	819	2	into	into	IN
18435	819	3	a	a	DT
18435	819	4	saucepan	saucepan	NN
18435	819	5	with	with	IN
18435	819	6	just	just	RB
18435	819	7	a	a	DT
18435	819	8	little	little	JJ
18435	819	9	milk	milk	NN
18435	819	10	or	or	CC
18435	819	11	cream	cream	NN
18435	819	12	to	to	TO
18435	819	13	moisten	moisten	VB
18435	819	14	,	,	,
18435	819	15	add	add	VB
18435	819	16	a	a	DT
18435	819	17	little	little	JJ
18435	819	18	butter	butter	NN
18435	819	19	and	and	CC
18435	819	20	a	a	DT
18435	819	21	dusting	dusting	NN
18435	819	22	of	of	IN
18435	819	23	salt	salt	NN
18435	819	24	and	and	CC
18435	819	25	pepper	pepper	NN
18435	819	26	.	.	.
18435	820	1	Work	work	VB
18435	820	2	to	to	IN
18435	820	3	a	a	DT
18435	820	4	paste	paste	NN
18435	820	5	while	while	IN
18435	820	6	heating	heating	NN
18435	820	7	,	,	,
18435	820	8	then	then	RB
18435	820	9	cool	cool	UH
18435	820	10	and	and	CC
18435	820	11	spread	spread	VBD
18435	820	12	on	on	IN
18435	820	13	thin	thin	JJ
18435	820	14	slices	slice	NNS
18435	820	15	of	of	IN
18435	820	16	buttered	butter	VBN
18435	820	17	bread	bread	NN
18435	820	18	.	.	.
18435	821	1	~KEDGEREE~--For	~KEDGEREE~--For	NFP
18435	821	2	this	this	DT
18435	821	3	take	take	VB
18435	821	4	equal	equal	JJ
18435	821	5	quantities	quantity	NNS
18435	821	6	of	of	IN
18435	821	7	boiled	boil	VBN
18435	821	8	fish	fish	NN
18435	821	9	and	and	CC
18435	821	10	boiled	boil	VBN
18435	821	11	rice	rice	NN
18435	821	12	.	.	.
18435	822	1	For	for	IN
18435	822	2	a	a	DT
18435	822	3	cupful	cupful	JJ
18435	822	4	each	each	DT
18435	822	5	use	use	NN
18435	822	6	two	two	CD
18435	822	7	hard	hard	JJ
18435	822	8	boiled	boil	VBN
18435	822	9	eggs	egg	NNS
18435	822	10	,	,	,
18435	822	11	a	a	DT
18435	822	12	teaspoonful	teaspoonful	JJ
18435	822	13	curry	curry	NN
18435	822	14	powder	powder	NN
18435	822	15	,	,	,
18435	822	16	two	two	CD
18435	822	17	tablespoonfuls	tablespoonful	NNS
18435	822	18	butter	butter	NN
18435	822	19	,	,	,
18435	822	20	a	a	DT
18435	822	21	half	half	NN
18435	822	22	tablespoonful	tablespoonful	JJ
18435	822	23	cream	cream	NN
18435	822	24	,	,	,
18435	822	25	and	and	CC
18435	822	26	salt	salt	NN
18435	822	27	,	,	,
18435	822	28	white	white	JJ
18435	822	29	pepper	pepper	NN
18435	822	30	and	and	CC
18435	822	31	cayenne	cayenne	NN
18435	822	32	to	to	TO
18435	822	33	season	season	NN
18435	822	34	.	.	.
18435	823	1	Take	take	VB
18435	823	2	all	all	PDT
18435	823	3	the	the	DT
18435	823	4	skin	skin	NN
18435	823	5	and	and	CC
18435	823	6	bone	bone	NN
18435	823	7	from	from	IN
18435	823	8	the	the	DT
18435	823	9	fish	fish	NN
18435	823	10	and	and	CC
18435	823	11	put	put	VBD
18435	823	12	in	in	RP
18435	823	13	a	a	DT
18435	823	14	saucepan	saucepan	NN
18435	823	15	with	with	IN
18435	823	16	the	the	DT
18435	823	17	butter	butter	NN
18435	823	18	.	.	.
18435	824	1	Add	add	VB
18435	824	2	the	the	DT
18435	824	3	rice	rice	NN
18435	824	4	and	and	CC
18435	824	5	whites	white	NNS
18435	824	6	of	of	IN
18435	824	7	the	the	DT
18435	824	8	boiled	boil	VBN
18435	824	9	eggs	egg	NNS
18435	824	10	cut	cut	VBD
18435	824	11	fine	fine	RB
18435	824	12	,	,	,
18435	824	13	the	the	DT
18435	824	14	cream	cream	NN
18435	824	15	,	,	,
18435	824	16	curry	curry	VB
18435	824	17	powder	powder	NN
18435	824	18	and	and	CC
18435	824	19	cayenne	cayenne	NN
18435	824	20	.	.	.
18435	825	1	Toss	toss	VB
18435	825	2	over	over	IN
18435	825	3	the	the	DT
18435	825	4	fire	fire	NN
18435	825	5	until	until	IN
18435	825	6	very	very	RB
18435	825	7	hot	hot	JJ
18435	825	8	,	,	,
18435	825	9	then	then	RB
18435	825	10	take	take	VB
18435	825	11	up	up	RP
18435	825	12	and	and	CC
18435	825	13	pile	pile	VB
18435	825	14	on	on	IN
18435	825	15	a	a	DT
18435	825	16	hot	hot	JJ
18435	825	17	dish	dish	NN
18435	825	18	.	.	.
18435	826	1	Rub	rub	VB
18435	826	2	the	the	DT
18435	826	3	yolks	yolk	NNS
18435	826	4	of	of	IN
18435	826	5	the	the	DT
18435	826	6	boiled	boil	VBN
18435	826	7	eggs	egg	NNS
18435	826	8	through	through	IN
18435	826	9	a	a	DT
18435	826	10	sieve	sieve	NN
18435	826	11	on	on	IN
18435	826	12	top	top	NN
18435	826	13	of	of	IN
18435	826	14	the	the	DT
18435	826	15	curry	curry	NN
18435	826	16	,	,	,
18435	826	17	and	and	CC
18435	826	18	serve	serve	VB
18435	826	19	.	.	.
18435	827	1	~SANDWICH	~sandwich	UH
18435	827	2	FILLINGS~--Other	FILLINGS~--Other	:
18435	827	3	timely	timely	JJ
18435	827	4	and	and	CC
18435	827	5	appetizing	appetize	VBG
18435	827	6	fillings	filling	NNS
18435	827	7	are	be	VBP
18435	827	8	green	green	JJ
18435	827	9	pepper	pepper	NN
18435	827	10	and	and	CC
18435	827	11	cucumber	cucumber	NN
18435	827	12	chopped	chop	VBD
18435	827	13	fine	fine	JJ
18435	827	14	and	and	CC
18435	827	15	squeezed	squeeze	VBN
18435	827	16	dry	dry	JJ
18435	827	17	,	,	,
18435	827	18	then	then	RB
18435	827	19	seasoned	season	VBN
18435	827	20	with	with	IN
18435	827	21	mayonnaise	mayonnaise	NN
18435	827	22	,	,	,
18435	827	23	any	any	DT
18435	827	24	of	of	IN
18435	827	25	the	the	DT
18435	827	26	potted	potted	JJ
18435	827	27	and	and	CC
18435	827	28	deviled	devil	VBD
18435	827	29	meats	meat	NNS
18435	827	30	seasoned	season	VBN
18435	827	31	with	with	IN
18435	827	32	chopped	chop	VBN
18435	827	33	parsley	parsley	NN
18435	827	34	or	or	CC
18435	827	35	cress	cress	NN
18435	827	36	with	with	IN
18435	827	37	a	a	DT
18435	827	38	teaspoonful	teaspoonful	JJ
18435	827	39	creamed	creamed	JJ
18435	827	40	butter	butter	NN
18435	827	41	to	to	TO
18435	827	42	make	make	VB
18435	827	43	it	-PRON-	PRP
18435	827	44	spread	spread	VB
18435	827	45	,	,	,
18435	827	46	cheese	cheese	NN
18435	827	47	and	and	CC
18435	827	48	chopped	chop	VBN
18435	827	49	spinach	spinach	NN
18435	827	50	moistened	moisten	VBN
18435	827	51	with	with	IN
18435	827	52	lemon	lemon	NN
18435	827	53	juice	juice	NN
18435	827	54	and	and	CC
18435	827	55	mayonnaise	mayonnaise	NN
18435	827	56	,	,	,
18435	827	57	veal	veal	NN
18435	827	58	chopped	chop	VBD
18435	827	59	fine	fine	RB
18435	827	60	with	with	IN
18435	827	61	celery	celery	NN
18435	827	62	or	or	CC
18435	827	63	cress	cress	NN
18435	827	64	and	and	CC
18435	827	65	mayonnaise	mayonnaise	NN
18435	827	66	,	,	,
18435	827	67	Camembert	Camembert	NNP
18435	827	68	cheese	cheese	NN
18435	827	69	heated	heat	VBD
18435	827	70	slightly	slightly	RB
18435	827	71	,	,	,
18435	827	72	just	just	RB
18435	827	73	enough	enough	RB
18435	827	74	to	to	TO
18435	827	75	spread	spread	VB
18435	827	76	,	,	,
18435	827	77	a	a	DT
18435	827	78	Boston	Boston	NNP
18435	827	79	rarebit	rarebit	NN
18435	827	80	made	make	VBN
18435	827	81	with	with	IN
18435	827	82	cream	cream	NN
18435	827	83	and	and	CC
18435	827	84	egg	egg	NN
18435	827	85	left	leave	VBN
18435	827	86	over	over	IN
18435	827	87	scrambled	scramble	VBN
18435	827	88	eggs	egg	NNS
18435	827	89	and	and	CC
18435	827	90	cress	cress	NN
18435	827	91	,	,	,
18435	827	92	roast	roast	NN
18435	827	93	chicken	chicken	NN
18435	827	94	and	and	CC
18435	827	95	chopped	chop	VBD
18435	827	96	dill	dill	NN
18435	827	97	pickles	pickle	NNS
18435	827	98	,	,	,
18435	827	99	cheese	cheese	NN
18435	827	100	and	and	CC
18435	827	101	chopped	chop	VBN
18435	827	102	dates	date	NNS
18435	827	103	or	or	CC
18435	827	104	figs	fig	NNS
18435	827	105	,	,	,
18435	827	106	orange	orange	NNP
18435	827	107	marmalade	marmalade	NNP
18435	827	108	,	,	,
18435	827	109	and	and	CC
18435	827	110	sardines	sardine	NNS
18435	827	111	pounded	pound	VBD
18435	827	112	to	to	IN
18435	827	113	a	a	DT
18435	827	114	paste	paste	NN
18435	827	115	with	with	IN
18435	827	116	a	a	DT
18435	827	117	few	few	JJ
18435	827	118	drops	drop	NNS
18435	827	119	of	of	IN
18435	827	120	lemon	lemon	NN
18435	827	121	juice	juice	NN
18435	827	122	added	add	VBD
18435	827	123	.	.	.
18435	828	1	~SANDWICHES	~sandwiche	NNS
18435	828	2	FROM	from	IN
18435	828	3	COLD	COLD	NNP
18435	828	4	MUTTON~--Chop	MUTTON~--Chop	NNP
18435	828	5	very	very	RB
18435	828	6	fine	fine	JJ
18435	828	7	,	,	,
18435	828	8	and	and	CC
18435	828	9	to	to	IN
18435	828	10	each	each	DT
18435	828	11	pint	pint	NN
18435	828	12	add	add	VB
18435	828	13	a	a	DT
18435	828	14	tablespoonful	tablespoonful	NN
18435	828	15	of	of	IN
18435	828	16	capers	caper	NNS
18435	828	17	,	,	,
18435	828	18	a	a	DT
18435	828	19	teaspoonful	teaspoonful	JJ
18435	828	20	each	each	DT
18435	828	21	chopped	chop	VBN
18435	828	22	mint	mint	NN
18435	828	23	and	and	CC
18435	828	24	salt	salt	NN
18435	828	25	,	,	,
18435	828	26	a	a	DT
18435	828	27	dash	dash	NN
18435	828	28	of	of	IN
18435	828	29	pepper	pepper	NN
18435	828	30	,	,	,
18435	828	31	and	and	CC
18435	828	32	a	a	DT
18435	828	33	teaspoonful	teaspoonful	JJ
18435	828	34	lemon	lemon	NN
18435	828	35	juice	juice	NN
18435	828	36	.	.	.
18435	829	1	Spread	Spread	VBN
18435	829	2	thickly	thickly	RB
18435	829	3	on	on	IN
18435	829	4	buttered	butter	VBN
18435	829	5	slices	slice	NNS
18435	829	6	of	of	IN
18435	829	7	whole	whole	JJ
18435	829	8	wheat	wheat	NN
18435	829	9	bread	bread	NN
18435	829	10	,	,	,
18435	829	11	cover	cover	VBP
18435	829	12	with	with	IN
18435	829	13	other	other	JJ
18435	829	14	slices	slice	NNS
18435	829	15	of	of	IN
18435	829	16	buttered	butter	VBN
18435	829	17	bread	bread	NN
18435	829	18	,	,	,
18435	829	19	and	and	CC
18435	829	20	cut	cut	VBN
18435	829	21	in	in	IN
18435	829	22	triangles	triangle	NNS
18435	829	23	.	.	.
18435	830	1	~TONGUE	~TONGUE	NNP
18435	830	2	CANAPES~--Cut	CANAPES~--Cut	NNP
18435	830	3	bread	bread	NN
18435	830	4	into	into	IN
18435	830	5	rounds	round	NNS
18435	830	6	,	,	,
18435	830	7	toast	toast	NN
18435	830	8	delicately	delicately	RB
18435	830	9	,	,	,
18435	830	10	spread	spread	VBN
18435	830	11	with	with	IN
18435	830	12	potted	pot	VBN
18435	830	13	tongue	tongue	NN
18435	830	14	.	.	.
18435	831	1	In	in	IN
18435	831	2	the	the	DT
18435	831	3	centre	centre	NN
18435	831	4	put	put	VBD
18435	831	5	a	a	DT
18435	831	6	stuffed	stuff	VBN
18435	831	7	olive	olive	NN
18435	831	8	and	and	CC
18435	831	9	surround	surround	VB
18435	831	10	with	with	IN
18435	831	11	a	a	DT
18435	831	12	row	row	NN
18435	831	13	of	of	IN
18435	831	14	chopped	chopped	JJ
18435	831	15	beet	beet	NN
18435	831	16	and	and	CC
18435	831	17	another	another	DT
18435	831	18	of	of	IN
18435	831	19	chopped	chop	VBN
18435	831	20	white	white	NN
18435	831	21	of	of	IN
18435	831	22	egg	egg	NN
18435	831	23	.	.	.
18435	832	1	~CORN	~CORN	NFP
18435	832	2	TOAST~--Toast	TOAST~--Toast	``
18435	832	3	some	some	DT
18435	832	4	slices	slice	NNS
18435	832	5	of	of	IN
18435	832	6	stale	stale	JJ
18435	832	7	bread	bread	NN
18435	832	8	and	and	CC
18435	832	9	butter	butter	NN
18435	832	10	,	,	,
18435	832	11	then	then	RB
18435	832	12	pour	pour	VB
18435	832	13	over	over	IN
18435	832	14	some	some	DT
18435	832	15	canned	can	VBN
18435	832	16	corn	corn	NN
18435	832	17	,	,	,
18435	832	18	prepared	prepare	VBD
18435	832	19	as	as	IN
18435	832	20	for	for	IN
18435	832	21	the	the	DT
18435	832	22	table	table	NN
18435	832	23	,	,	,
18435	832	24	sprinkling	sprinkle	VBG
18435	832	25	a	a	DT
18435	832	26	little	little	JJ
18435	832	27	pepper	pepper	NN
18435	832	28	over	over	IN
18435	832	29	it	-PRON-	PRP
18435	832	30	.	.	.
18435	833	1	If	if	IN
18435	833	2	you	-PRON-	PRP
18435	833	3	have	have	VBP
18435	833	4	not	not	RB
18435	833	5	already	already	RB
18435	833	6	done	do	VBN
18435	833	7	so	so	RB
18435	833	8	.	.	.
18435	834	1	Do	do	VBP
18435	834	2	not	not	RB
18435	834	3	prepare	prepare	VB
18435	834	4	so	so	RB
18435	834	5	long	long	RB
18435	834	6	before	before	RB
18435	834	7	serving	serve	VBG
18435	834	8	as	as	IN
18435	834	9	to	to	TO
18435	834	10	soak	soak	VB
18435	834	11	the	the	DT
18435	834	12	bread	bread	NN
18435	834	13	too	too	RB
18435	834	14	much	much	RB
18435	834	15	.	.	.
18435	835	1	Peas	pea	NNS
18435	835	2	are	be	VBP
18435	835	3	also	also	RB
18435	835	4	good	good	JJ
18435	835	5	used	use	VBN
18435	835	6	the	the	DT
18435	835	7	same	same	JJ
18435	835	8	way	way	NN
18435	835	9	.	.	.
18435	836	1	~TONGUE	~TONGUE	NFP
18435	836	2	TOAST~--Mince	TOAST~--Mince	``
18435	836	3	boiled	boil	VBD
18435	836	4	smoked	smoke	VBN
18435	836	5	tongue	tongue	NN
18435	836	6	very	very	RB
18435	836	7	fine	fine	JJ
18435	836	8	,	,	,
18435	836	9	heat	heat	NN
18435	836	10	cream	cream	NN
18435	836	11	to	to	IN
18435	836	12	the	the	DT
18435	836	13	boiling	boiling	NN
18435	836	14	point	point	NN
18435	836	15	and	and	CC
18435	836	16	make	make	VB
18435	836	17	thick	thick	JJ
18435	836	18	with	with	IN
18435	836	19	the	the	DT
18435	836	20	tongue	tongue	NN
18435	836	21	.	.	.
18435	837	1	Season	season	NN
18435	837	2	to	to	TO
18435	837	3	taste	taste	VB
18435	837	4	with	with	IN
18435	837	5	pepper	pepper	NN
18435	837	6	,	,	,
18435	837	7	nutmeg	nutmeg	NNP
18435	837	8	,	,	,
18435	837	9	parsley	parsley	NN
18435	837	10	or	or	CC
18435	837	11	chopped	chop	VBD
18435	837	12	green	green	JJ
18435	837	13	peppers	pepper	NNS
18435	837	14	and	and	CC
18435	837	15	when	when	WRB
18435	837	16	hot	hot	JJ
18435	837	17	stir	stir	NN
18435	837	18	in	in	IN
18435	837	19	a	a	DT
18435	837	20	beaten	beat	VBN
18435	837	21	egg	egg	NN
18435	837	22	and	and	CC
18435	837	23	remove	remove	VB
18435	837	24	from	from	IN
18435	837	25	the	the	DT
18435	837	26	fire	fire	NN
18435	837	27	at	at	IN
18435	837	28	once	once	RB
18435	837	29	.	.	.
18435	838	1	Have	have	VBP
18435	838	2	ready	ready	JJ
18435	838	3	as	as	IN
18435	838	4	many	many	JJ
18435	838	5	slices	slice	NNS
18435	838	6	as	as	IN
18435	838	7	are	be	VBP
18435	838	8	required	require	VBN
18435	838	9	,	,	,
18435	838	10	spread	spread	VBN
18435	838	11	with	with	IN
18435	838	12	the	the	DT
18435	838	13	creamed	cream	VBN
18435	838	14	tongue	tongue	NN
18435	838	15	and	and	CC
18435	838	16	serve	serve	VB
18435	838	17	at	at	IN
18435	838	18	once	once	RB
18435	838	19	.	.	.
18435	839	1	If	if	IN
18435	839	2	you	-PRON-	PRP
18435	839	3	have	have	VBP
18435	839	4	no	no	DT
18435	839	5	cream	cream	NN
18435	839	6	make	make	VB
18435	839	7	a	a	DT
18435	839	8	cream	cream	NN
18435	839	9	sauce	sauce	NN
18435	839	10	,	,	,
18435	839	11	using	use	VBG
18435	839	12	a	a	DT
18435	839	13	tablespoonful	tablespoonful	JJ
18435	839	14	each	each	DT
18435	839	15	of	of	IN
18435	839	16	butter	butter	NN
18435	839	17	and	and	CC
18435	839	18	flour	flour	NN
18435	839	19	and	and	CC
18435	839	20	a	a	DT
18435	839	21	cup	cup	NN
18435	839	22	of	of	IN
18435	839	23	milk	milk	NN
18435	839	24	.	.	.
18435	840	1	~LUNCHEON	~LUNCHEON	NFP
18435	840	2	SURPRISE~--Line	SURPRISE~--Line	NNP
18435	840	3	buttered	butter	VBD
18435	840	4	muffin	muffin	NN
18435	840	5	cups	cup	NNS
18435	840	6	with	with	IN
18435	840	7	hot	hot	JJ
18435	840	8	boiled	boil	VBN
18435	840	9	rice	rice	NN
18435	840	10	about	about	RB
18435	840	11	half	half	PDT
18435	840	12	an	an	DT
18435	840	13	inch	inch	NN
18435	840	14	thick	thick	JJ
18435	840	15	.	.	.
18435	841	1	Fill	fill	VB
18435	841	2	the	the	DT
18435	841	3	centers	center	NNS
18435	841	4	with	with	IN
18435	841	5	minced	mince	VBN
18435	841	6	cooked	cooked	JJ
18435	841	7	chicken	chicken	NN
18435	841	8	seasoned	season	VBN
18435	841	9	with	with	IN
18435	841	10	salt	salt	NN
18435	841	11	and	and	CC
18435	841	12	pepper	pepper	NN
18435	841	13	and	and	CC
18435	841	14	a	a	DT
18435	841	15	little	little	JJ
18435	841	16	broth	broth	NN
18435	841	17	or	or	CC
18435	841	18	gravy	gravy	NN
18435	841	19	.	.	.
18435	842	1	Cover	cover	VB
18435	842	2	the	the	DT
18435	842	3	tops	top	NNS
18435	842	4	with	with	IN
18435	842	5	rice	rice	NN
18435	842	6	and	and	CC
18435	842	7	bake	bake	NN
18435	842	8	in	in	RP
18435	842	9	a	a	DT
18435	842	10	moderate	moderate	JJ
18435	842	11	oven	oven	NN
18435	842	12	for	for	IN
18435	842	13	fifteen	fifteen	CD
18435	842	14	minutes	minute	NNS
18435	842	15	.	.	.
18435	843	1	Unmold	Unmold	VBN
18435	843	2	on	on	IN
18435	843	3	a	a	DT
18435	843	4	warm	warm	JJ
18435	843	5	platter	platter	NN
18435	843	6	and	and	CC
18435	843	7	serve	serve	VB
18435	843	8	with	with	IN
18435	843	9	a	a	DT
18435	843	10	cream	cream	NN
18435	843	11	sauce	sauce	NN
18435	843	12	seasoned	season	VBN
18435	843	13	with	with	IN
18435	843	14	celery	celery	NN
18435	843	15	salt	salt	NN
18435	843	16	.	.	.
18435	844	1	If	if	IN
18435	844	2	liked	like	VBN
18435	844	3	,	,	,
18435	844	4	two	two	CD
18435	844	5	or	or	CC
18435	844	6	three	three	CD
18435	844	7	oysters	oyster	NNS
18435	844	8	may	may	MD
18435	844	9	be	be	VB
18435	844	10	added	add	VBN
18435	844	11	to	to	IN
18435	844	12	the	the	DT
18435	844	13	filling	filling	NN
18435	844	14	in	in	IN
18435	844	15	each	each	DT
18435	844	16	cup	cup	NN
18435	844	17	.	.	.
18435	845	1	~SARDINE	~SARDINE	NFP
18435	845	2	RAREBIT~--One	rarebit~--one	CD
18435	845	3	level	level	NN
18435	845	4	tablespoon	tablespoon	NN
18435	845	5	butter	butter	NN
18435	845	6	,	,	,
18435	845	7	one	one	CD
18435	845	8	-	-	HYPH
18435	845	9	fourth	fourth	JJ
18435	845	10	level	level	NN
18435	845	11	teaspoon	teaspoon	NN
18435	845	12	salt	salt	NN
18435	845	13	,	,	,
18435	845	14	one	one	CD
18435	845	15	-	-	HYPH
18435	845	16	fourth	fourth	JJ
18435	845	17	level	level	NN
18435	845	18	teaspoon	teaspoon	NN
18435	845	19	paprika	paprika	NNS
18435	845	20	,	,	,
18435	845	21	one	one	CD
18435	845	22	level	level	NN
18435	845	23	teaspoon	teaspoon	NN
18435	845	24	mustard	mustard	NN
18435	845	25	,	,	,
18435	845	26	one	one	CD
18435	845	27	cup	cup	NN
18435	845	28	thin	thin	JJ
18435	845	29	cream	cream	NN
18435	845	30	or	or	CC
18435	845	31	milk	milk	NN
18435	845	32	,	,	,
18435	845	33	one	one	CD
18435	845	34	cup	cup	NN
18435	845	35	grated	grate	VBD
18435	845	36	cheese	cheese	NN
18435	845	37	,	,	,
18435	845	38	one	one	CD
18435	845	39	-	-	HYPH
18435	845	40	fourth	fourth	NN
18435	845	41	pound	pound	NN
18435	845	42	can	can	MD
18435	845	43	sardines	sardine	NNS
18435	845	44	,	,	,
18435	845	45	boned	bone	VBN
18435	845	46	and	and	CC
18435	845	47	minced	mince	VBN
18435	845	48	,	,	,
18435	845	49	two	two	CD
18435	845	50	eggs	egg	NNS
18435	845	51	,	,	,
18435	845	52	toast	toast	NN
18435	845	53	or	or	CC
18435	845	54	crackers	cracker	NNS
18435	845	55	.	.	.
18435	846	1	Melt	melt	VB
18435	846	2	the	the	DT
18435	846	3	butter	butter	NN
18435	846	4	,	,	,
18435	846	5	add	add	VB
18435	846	6	the	the	DT
18435	846	7	salt	salt	NN
18435	846	8	,	,	,
18435	846	9	paprika	paprika	NNP
18435	846	10	,	,	,
18435	846	11	mustard	mustard	NN
18435	846	12	,	,	,
18435	846	13	cream	cream	NN
18435	846	14	and	and	CC
18435	846	15	cheese	cheese	NN
18435	846	16	and	and	CC
18435	846	17	cook	cook	NN
18435	846	18	over	over	IN
18435	846	19	hot	hot	JJ
18435	846	20	water	water	NN
18435	846	21	,	,	,
18435	846	22	stirring	stir	VBG
18435	846	23	until	until	IN
18435	846	24	the	the	DT
18435	846	25	cheese	cheese	NN
18435	846	26	is	be	VBZ
18435	846	27	melted	melt	VBN
18435	846	28	.	.	.
18435	847	1	Then	then	RB
18435	847	2	add	add	VB
18435	847	3	the	the	DT
18435	847	4	sardines	sardine	NNS
18435	847	5	and	and	CC
18435	847	6	eggs	egg	NNS
18435	847	7	slightly	slightly	RB
18435	847	8	beaten	beat	VBN
18435	847	9	.	.	.
18435	848	1	When	when	WRB
18435	848	2	thick	thick	JJ
18435	848	3	and	and	CC
18435	848	4	smooth	smooth	JJ
18435	848	5	serve	serve	NN
18435	848	6	on	on	IN
18435	848	7	toast	toast	NN
18435	848	8	or	or	CC
18435	848	9	crackers	cracker	NNS
18435	848	10	.	.	.
18435	849	1	~BANANA	~BANANA	NFP
18435	849	2	CROQUETTES~--Remove	croquettes~--remove	FW
18435	849	3	skins	skin	NNS
18435	849	4	and	and	CC
18435	849	5	scrape	scrape	NN
18435	849	6	bananas	banana	NNS
18435	849	7	.	.	.
18435	850	1	Sprinkle	sprinkle	VB
18435	850	2	with	with	IN
18435	850	3	powdered	powdered	JJ
18435	850	4	sugar	sugar	NN
18435	850	5	and	and	CC
18435	850	6	moisten	moisten	VB
18435	850	7	with	with	IN
18435	850	8	lemon	lemon	NN
18435	850	9	juice	juice	NN
18435	850	10	.	.	.
18435	851	1	Let	let	VB
18435	851	2	stand	stand	VB
18435	851	3	twenty	twenty	CD
18435	851	4	minutes	minute	NNS
18435	851	5	;	;	:
18435	851	6	cut	cut	VBN
18435	851	7	in	in	IN
18435	851	8	halves	half	NNS
18435	851	9	crosswise	crosswise	NNP
18435	851	10	.	.	.
18435	852	1	Dip	dip	VB
18435	852	2	in	in	IN
18435	852	3	egg	egg	NN
18435	852	4	,	,	,
18435	852	5	then	then	RB
18435	852	6	in	in	IN
18435	852	7	fine	fine	JJ
18435	852	8	cracker	cracker	NN
18435	852	9	crumbs	crumb	VBZ
18435	852	10	and	and	CC
18435	852	11	fry	fry	VB
18435	852	12	in	in	IN
18435	852	13	deep	deep	JJ
18435	852	14	fat	fat	NN
18435	852	15	.	.	.
18435	853	1	When	when	WRB
18435	853	2	done	do	VBN
18435	853	3	drain	drain	NN
18435	853	4	on	on	IN
18435	853	5	brown	brown	JJ
18435	853	6	paper	paper	NN
18435	853	7	.	.	.
18435	854	1	Serve	serve	VB
18435	854	2	with	with	IN
18435	854	3	lemon	lemon	NN
18435	854	4	sauce	sauce	NN
18435	854	5	.	.	.
18435	855	1	~BACON	~BACON	NFP
18435	855	2	AND	and	CC
18435	855	3	GREEN	GREEN	NNP
18435	855	4	PEPPERS~--Select	PEPPERS~--Select	NNP
18435	855	5	firm	firm	JJ
18435	855	6	green	green	JJ
18435	855	7	peppers	pepper	NNS
18435	855	8	,	,	,
18435	855	9	cut	cut	VBN
18435	855	10	into	into	IN
18435	855	11	rings	ring	NNS
18435	855	12	,	,	,
18435	855	13	removing	remove	VBG
18435	855	14	all	all	PDT
18435	855	15	the	the	DT
18435	855	16	seeds	seed	NNS
18435	855	17	.	.	.
18435	856	1	Soak	soak	VB
18435	856	2	for	for	IN
18435	856	3	twenty	twenty	CD
18435	856	4	minutes	minute	NNS
18435	856	5	in	in	IN
18435	856	6	salted	salted	JJ
18435	856	7	ice	ice	NN
18435	856	8	water	water	NN
18435	856	9	.	.	.
18435	857	1	Drain	drain	NN
18435	857	2	and	and	CC
18435	857	3	dry	dry	JJ
18435	857	4	and	and	CC
18435	857	5	fry	fry	VB
18435	857	6	in	in	IN
18435	857	7	the	the	DT
18435	857	8	pan	pan	NN
18435	857	9	in	in	IN
18435	857	10	which	which	WDT
18435	857	11	the	the	DT
18435	857	12	bacon	bacon	NN
18435	857	13	has	have	VBZ
18435	857	14	cooked	cook	VBN
18435	857	15	crisp	crisp	RB
18435	857	16	.	.	.
18435	858	1	Keep	keep	VB
18435	858	2	the	the	DT
18435	858	3	bacon	bacon	NN
18435	858	4	hot	hot	JJ
18435	858	5	meanwhile	meanwhile	RB
18435	858	6	.	.	.
18435	859	1	When	when	WRB
18435	859	2	the	the	DT
18435	859	3	peppers	pepper	NNS
18435	859	4	are	be	VBP
18435	859	5	tender	tender	JJ
18435	859	6	heap	heap	NN
18435	859	7	them	-PRON-	PRP
18435	859	8	up	up	RP
18435	859	9	in	in	IN
18435	859	10	the	the	DT
18435	859	11	center	center	NN
18435	859	12	of	of	IN
18435	859	13	a	a	DT
18435	859	14	small	small	JJ
18435	859	15	platter	platter	NN
18435	859	16	and	and	CC
18435	859	17	arrange	arrange	VB
18435	859	18	the	the	DT
18435	859	19	slices	slice	NNS
18435	859	20	of	of	IN
18435	859	21	bacon	bacon	NN
18435	859	22	around	around	IN
18435	859	23	them	-PRON-	PRP
18435	859	24	.	.	.
18435	860	1	~CHEESE	~CHEESE	NFP
18435	860	2	RAMEKINS~--Use	ramekins~--use	CD
18435	860	3	two	two	CD
18435	860	4	rounding	round	VBG
18435	860	5	tablespoons	tablespoon	NNS
18435	860	6	of	of	IN
18435	860	7	grated	grate	VBN
18435	860	8	cheese	cheese	NN
18435	860	9	,	,	,
18435	860	10	a	a	DT
18435	860	11	rounding	round	VBG
18435	860	12	tablespoon	tablespoon	NN
18435	860	13	of	of	IN
18435	860	14	butter	butter	NN
18435	860	15	,	,	,
18435	860	16	one	one	CD
18435	860	17	-	-	HYPH
18435	860	18	quarter	quarter	NN
18435	860	19	cup	cup	NN
18435	860	20	of	of	IN
18435	860	21	fine	fine	JJ
18435	860	22	breadcrumbs	breadcrumb	NNS
18435	860	23	,	,	,
18435	860	24	the	the	DT
18435	860	25	same	same	JJ
18435	860	26	of	of	IN
18435	860	27	milk	milk	NN
18435	860	28	,	,	,
18435	860	29	and	and	CC
18435	860	30	a	a	DT
18435	860	31	saltspoon	saltspoon	NN
18435	860	32	each	each	DT
18435	860	33	of	of	IN
18435	860	34	mustard	mustard	NN
18435	860	35	and	and	CC
18435	860	36	salt	salt	NN
18435	860	37	,	,	,
18435	860	38	the	the	DT
18435	860	39	yolk	yolk	NNP
18435	860	40	of	of	IN
18435	860	41	one	one	CD
18435	860	42	egg	egg	NN
18435	860	43	.	.	.
18435	861	1	Cook	cook	VB
18435	861	2	the	the	DT
18435	861	3	crumbs	crumb	NNS
18435	861	4	in	in	IN
18435	861	5	the	the	DT
18435	861	6	milk	milk	NN
18435	861	7	until	until	IN
18435	861	8	soft	soft	JJ
18435	861	9	,	,	,
18435	861	10	add	add	VB
18435	861	11	the	the	DT
18435	861	12	stiffly	stiffly	NN
18435	861	13	beaten	beat	VBN
18435	861	14	white	white	JJ
18435	861	15	of	of	IN
18435	861	16	the	the	DT
18435	861	17	egg	egg	NN
18435	861	18	.	.	.
18435	862	1	Fill	fill	VB
18435	862	2	china	china	NNP
18435	862	3	ramekins	ramekin	VBZ
18435	862	4	two	two	CD
18435	862	5	-	-	HYPH
18435	862	6	thirds	third	NNS
18435	862	7	full	full	JJ
18435	862	8	and	and	CC
18435	862	9	bake	bake	VBP
18435	862	10	five	five	CD
18435	862	11	minutes	minute	NNS
18435	862	12	.	.	.
18435	863	1	Serve	serve	VB
18435	863	2	immediately	immediately	RB
18435	863	3	.	.	.
18435	864	1	~CHEESE	~CHEESE	NFP
18435	864	2	TIMBALES~--Crumble	TIMBALES~--Crumble	VBZ
18435	864	3	into	into	IN
18435	864	4	timbale	timbale	JJ
18435	864	5	cups	cup	NNS
18435	864	6	,	,	,
18435	864	7	alternate	alternate	JJ
18435	864	8	layers	layer	NNS
18435	864	9	of	of	IN
18435	864	10	bread	bread	NN
18435	864	11	and	and	CC
18435	864	12	American	american	JJ
18435	864	13	cheese	cheese	NN
18435	864	14	.	.	.
18435	865	1	Pour	pour	VB
18435	865	2	over	over	IN
18435	865	3	them	-PRON-	PRP
18435	865	4	a	a	DT
18435	865	5	mixture	mixture	NN
18435	865	6	of	of	IN
18435	865	7	eggs	egg	NNS
18435	865	8	,	,	,
18435	865	9	milk	milk	NN
18435	865	10	,	,	,
18435	865	11	salt	salt	NN
18435	865	12	,	,	,
18435	865	13	pepper	pepper	NN
18435	865	14	and	and	CC
18435	865	15	mustard	mustard	NN
18435	865	16	,	,	,
18435	865	17	allowing	allow	VBG
18435	865	18	one	one	CD
18435	865	19	egg	egg	NN
18435	865	20	and	and	CC
18435	865	21	a	a	DT
18435	865	22	tablespoonful	tablespoonful	NN
18435	865	23	of	of	IN
18435	865	24	milk	milk	NN
18435	865	25	to	to	IN
18435	865	26	each	each	DT
18435	865	27	timbale	timbale	NN
18435	865	28	.	.	.
18435	866	1	Cook	cook	VB
18435	866	2	in	in	IN
18435	866	3	the	the	DT
18435	866	4	oven	oven	NN
18435	866	5	or	or	CC
18435	866	6	on	on	IN
18435	866	7	top	top	NN
18435	866	8	of	of	IN
18435	866	9	the	the	DT
18435	866	10	stove	stove	NN
18435	866	11	in	in	IN
18435	866	12	a	a	DT
18435	866	13	shallow	shallow	JJ
18435	866	14	pan	pan	NN
18435	866	15	of	of	IN
18435	866	16	hot	hot	JJ
18435	866	17	water	water	NN
18435	866	18	,	,	,
18435	866	19	kept	keep	VBD
18435	866	20	covered	cover	VBN
18435	866	21	.	.	.
18435	867	1	~FRIED	~FRIED	NFP
18435	867	2	BANANAS~--Peel	bananas~--peel	VB
18435	867	3	some	some	DT
18435	867	4	bananas	banana	NNS
18435	867	5	and	and	CC
18435	867	6	cut	cut	VBN
18435	867	7	in	in	IN
18435	867	8	halves	half	NNS
18435	867	9	crosswise	crosswise	NNP
18435	867	10	,	,	,
18435	867	11	roll	roll	NN
18435	867	12	in	in	IN
18435	867	13	flour	flour	NN
18435	867	14	and	and	CC
18435	867	15	fry	fry	NN
18435	867	16	in	in	IN
18435	867	17	deep	deep	JJ
18435	867	18	hot	hot	JJ
18435	867	19	fat	fat	NN
18435	867	20	.	.	.
18435	868	1	Set	Set	VBN
18435	868	2	on	on	IN
18435	868	3	end	end	NN
18435	868	4	and	and	CC
18435	868	5	pour	pour	VB
18435	868	6	a	a	DT
18435	868	7	hot	hot	JJ
18435	868	8	lemon	lemon	NN
18435	868	9	sauce	sauce	NN
18435	868	10	around	around	IN
18435	868	11	them	-PRON-	PRP
18435	868	12	.	.	.
18435	869	1	~MINCED	~minced	LS
18435	869	2	CABBAGE~--Wash	CABBAGE~--Wash	VBG
18435	869	3	a	a	DT
18435	869	4	cabbage	cabbage	NN
18435	869	5	and	and	CC
18435	869	6	lay	lie	VBD
18435	869	7	in	in	IN
18435	869	8	cold	cold	JJ
18435	869	9	water	water	NN
18435	869	10	for	for	IN
18435	869	11	half	half	PDT
18435	869	12	an	an	DT
18435	869	13	hour	hour	NN
18435	869	14	.	.	.
18435	870	1	With	with	IN
18435	870	2	a	a	DT
18435	870	3	sharp	sharp	JJ
18435	870	4	knife	knife	NN
18435	870	5	cut	cut	VBD
18435	870	6	it	-PRON-	PRP
18435	870	7	into	into	IN
18435	870	8	strips	strip	NNS
18435	870	9	or	or	CC
18435	870	10	shreds	shred	NNS
18435	870	11	,	,	,
18435	870	12	an	an	DT
18435	870	13	inch	inch	NN
18435	870	14	long	long	RB
18435	870	15	,	,	,
18435	870	16	then	then	RB
18435	870	17	drop	drop	VB
18435	870	18	them	-PRON-	PRP
18435	870	19	into	into	IN
18435	870	20	iced	iced	JJ
18435	870	21	water	water	NN
18435	870	22	.	.	.
18435	871	1	Beat	beat	VB
18435	871	2	a	a	DT
18435	871	3	pint	pint	NN
18435	871	4	of	of	IN
18435	871	5	cream	cream	NN
18435	871	6	very	very	RB
18435	871	7	stiff	stiff	JJ
18435	871	8	.	.	.
18435	872	1	Drain	drain	VB
18435	872	2	the	the	DT
18435	872	3	cabbage	cabbage	NN
18435	872	4	,	,	,
18435	872	5	sprinkle	sprinkle	VB
18435	872	6	lightly	lightly	RB
18435	872	7	with	with	IN
18435	872	8	salt	salt	NN
18435	872	9	,	,	,
18435	872	10	and	and	CC
18435	872	11	stir	stir	VB
18435	872	12	it	-PRON-	PRP
18435	872	13	into	into	IN
18435	872	14	the	the	DT
18435	872	15	whipped	whip	VBN
18435	872	16	cream	cream	NN
18435	872	17	,	,	,
18435	872	18	turning	turn	VBG
18435	872	19	and	and	CC
18435	872	20	tossing	toss	VBG
18435	872	21	until	until	IN
18435	872	22	it	-PRON-	PRP
18435	872	23	is	be	VBZ
18435	872	24	thoroughly	thoroughly	RB
18435	872	25	coated	coat	VBN
18435	872	26	with	with	IN
18435	872	27	the	the	DT
18435	872	28	white	white	NNP
18435	872	29	foam	foam	NN
18435	872	30	.	.	.
18435	873	1	The	the	DT
18435	873	2	cabbage	cabbage	NN
18435	873	3	should	should	MD
18435	873	4	be	be	VB
18435	873	5	tender	tender	JJ
18435	873	6	and	and	CC
18435	873	7	crisp	crisp	JJ
18435	873	8	for	for	IN
18435	873	9	this	this	DT
18435	873	10	dish	dish	NN
18435	873	11	.	.	.
18435	874	1	~NUT	~NUT	NFP
18435	874	2	HASH~--Chop	hash~--chop	ADD
18435	874	3	fine	fine	JJ
18435	874	4	cold	cold	JJ
18435	874	5	boiled	boil	VBN
18435	874	6	potatoes	potato	NNS
18435	874	7	and	and	CC
18435	874	8	any	any	DT
18435	874	9	other	other	JJ
18435	874	10	vegetables	vegetable	NNS
18435	874	11	desired	desire	VBD
18435	874	12	that	that	IN
18435	874	13	happen	happen	VB
18435	874	14	to	to	TO
18435	874	15	be	be	VB
18435	874	16	on	on	IN
18435	874	17	hand	hand	NN
18435	874	18	.	.	.
18435	875	1	Put	put	VB
18435	875	2	them	-PRON-	PRP
18435	875	3	into	into	IN
18435	875	4	a	a	DT
18435	875	5	buttered	butter	VBN
18435	875	6	frying	frying	NN
18435	875	7	-	-	HYPH
18435	875	8	pan	pan	NN
18435	875	9	and	and	CC
18435	875	10	heat	heat	NN
18435	875	11	quickly	quickly	RB
18435	875	12	and	and	CC
18435	875	13	thoroughly	thoroughly	RB
18435	875	14	,	,	,
18435	875	15	salt	salt	NN
18435	875	16	to	to	IN
18435	875	17	taste	taste	NN
18435	875	18	,	,	,
18435	875	19	then	then	RB
18435	875	20	just	just	RB
18435	875	21	before	before	IN
18435	875	22	serving	serve	VBG
18435	875	23	stir	stir	NN
18435	875	24	in	in	IN
18435	875	25	lightly	lightly	RB
18435	875	26	a	a	DT
18435	875	27	large	large	JJ
18435	875	28	spoonful	spoonful	NN
18435	875	29	of	of	IN
18435	875	30	nut	nut	NNP
18435	875	31	meal	meal	NN
18435	875	32	for	for	IN
18435	875	33	each	each	DT
18435	875	34	person	person	NN
18435	875	35	to	to	TO
18435	875	36	be	be	VB
18435	875	37	served	serve	VBN
18435	875	38	.	.	.
18435	876	1	~PEANUT	~PEANUT	NFP
18435	876	2	MEATOSE~--Dissolve	MEATOSE~--Dissolve	:
18435	876	3	one	one	CD
18435	876	4	cup	cup	NN
18435	876	5	of	of	IN
18435	876	6	cornstarch	cornstarch	NN
18435	876	7	in	in	IN
18435	876	8	two	two	CD
18435	876	9	cups	cup	NNS
18435	876	10	of	of	IN
18435	876	11	tomato	tomato	NNP
18435	876	12	juice	juice	NN
18435	876	13	,	,	,
18435	876	14	add	add	VB
18435	876	15	two	two	CD
18435	876	16	cups	cup	NNS
18435	876	17	of	of	IN
18435	876	18	peanut	peanut	NN
18435	876	19	butter	butter	NN
18435	876	20	and	and	CC
18435	876	21	two	two	CD
18435	876	22	teaspoons	teaspoon	NNS
18435	876	23	of	of	IN
18435	876	24	salt	salt	NN
18435	876	25	.	.	.
18435	877	1	Stir	stir	VB
18435	877	2	for	for	IN
18435	877	3	five	five	CD
18435	877	4	minutes	minute	NNS
18435	877	5	,	,	,
18435	877	6	then	then	RB
18435	877	7	pour	pour	VB
18435	877	8	into	into	IN
18435	877	9	cans	can	NNS
18435	877	10	and	and	CC
18435	877	11	steam	steam	NN
18435	877	12	for	for	IN
18435	877	13	four	four	CD
18435	877	14	or	or	CC
18435	877	15	five	five	CD
18435	877	16	hours	hour	NNS
18435	877	17	.	.	.
18435	878	1	~REMNANTS	~remnants	IN
18435	878	2	OF	of	IN
18435	878	3	HAM	ham	NN
18435	878	4	WITH	with	IN
18435	878	5	PEAS~--Cut	peas~--cut	PDT
18435	878	6	the	the	DT
18435	878	7	ham	ham	NN
18435	878	8	into	into	IN
18435	878	9	small	small	JJ
18435	878	10	cubes	cube	NNS
18435	878	11	,	,	,
18435	878	12	measure	measure	VB
18435	878	13	and	and	CC
18435	878	14	add	add	VB
18435	878	15	an	an	DT
18435	878	16	equal	equal	JJ
18435	878	17	quantity	quantity	NN
18435	878	18	of	of	IN
18435	878	19	peas	pea	NNS
18435	878	20	.	.	.
18435	879	1	In	in	IN
18435	879	2	using	use	VBG
18435	879	3	canned	canned	JJ
18435	879	4	peas	pea	NNS
18435	879	5	rinse	rinse	VBP
18435	879	6	them	-PRON-	PRP
18435	879	7	well	well	RB
18435	879	8	with	with	IN
18435	879	9	cold	cold	JJ
18435	879	10	water	water	NN
18435	879	11	and	and	CC
18435	879	12	drain	drain	NN
18435	879	13	.	.	.
18435	880	1	Mix	mix	VB
18435	880	2	the	the	DT
18435	880	3	peas	pea	NNS
18435	880	4	and	and	CC
18435	880	5	ham	ham	NN
18435	880	6	and	and	CC
18435	880	7	for	for	IN
18435	880	8	one	one	CD
18435	880	9	and	and	CC
18435	880	10	one	one	CD
18435	880	11	-	-	HYPH
18435	880	12	half	half	NN
18435	880	13	cups	cup	NNS
18435	880	14	add	add	VB
18435	880	15	a	a	DT
18435	880	16	cup	cup	NN
18435	880	17	of	of	IN
18435	880	18	white	white	JJ
18435	880	19	sauce	sauce	NN
18435	880	20	seasoned	season	VBN
18435	880	21	with	with	IN
18435	880	22	a	a	DT
18435	880	23	teaspoon	teaspoon	NN
18435	880	24	of	of	IN
18435	880	25	lemon	lemon	NN
18435	880	26	juice	juice	NN
18435	880	27	,	,	,
18435	880	28	a	a	DT
18435	880	29	dash	dash	NN
18435	880	30	each	each	DT
18435	880	31	of	of	IN
18435	880	32	nutmeg	nutmeg	NNS
18435	880	33	and	and	CC
18435	880	34	cayenne	cayenne	NN
18435	880	35	and	and	CC
18435	880	36	salt	salt	NN
18435	880	37	to	to	IN
18435	880	38	taste	taste	NN
18435	880	39	.	.	.
18435	881	1	Mix	mix	VB
18435	881	2	well	well	RB
18435	881	3	and	and	CC
18435	881	4	add	add	VB
18435	881	5	one	one	CD
18435	881	6	egg	egg	NN
18435	881	7	well	well	UH
18435	881	8	beaten	beat	VBN
18435	881	9	.	.	.
18435	882	1	Turn	turn	VB
18435	882	2	into	into	IN
18435	882	3	a	a	DT
18435	882	4	buttered	butter	VBN
18435	882	5	baking	baking	NN
18435	882	6	dish	dish	NN
18435	882	7	,	,	,
18435	882	8	cover	cover	VBP
18435	882	9	with	with	IN
18435	882	10	buttered	butter	VBN
18435	882	11	breadcrumbs	breadcrumb	NNS
18435	882	12	and	and	CC
18435	882	13	bake	bake	NN
18435	882	14	in	in	RP
18435	882	15	a	a	DT
18435	882	16	hot	hot	JJ
18435	882	17	oven	oven	NN
18435	882	18	until	until	IN
18435	882	19	well	well	RB
18435	882	20	browned	brown	VBN
18435	882	21	.	.	.
18435	883	1	~SCOTCH	~SCOTCH	NFP
18435	883	2	SNIPE~--Four	SNIPE~--Four	NNP
18435	883	3	slices	slice	NNS
18435	883	4	bread	bread	NN
18435	883	5	buttered	butter	VBD
18435	883	6	,	,	,
18435	883	7	one	one	CD
18435	883	8	-	-	HYPH
18435	883	9	half	half	NN
18435	883	10	box	box	NN
18435	883	11	sardines	sardine	NNS
18435	883	12	(	(	-LRB-
18435	883	13	one	one	CD
18435	883	14	-	-	HYPH
18435	883	15	half	half	NN
18435	883	16	pound	pound	NN
18435	883	17	size	size	NN
18435	883	18	)	)	-RRB-
18435	883	19	,	,	,
18435	883	20	five	five	CD
18435	883	21	drops	drop	NNS
18435	883	22	of	of	IN
18435	883	23	onion	onion	NN
18435	883	24	juice	juice	NN
18435	883	25	,	,	,
18435	883	26	six	six	CD
18435	883	27	drops	drop	VBZ
18435	883	28	lemon	lemon	NN
18435	883	29	juice	juice	NN
18435	883	30	,	,	,
18435	883	31	few	few	JJ
18435	883	32	grains	grain	NNS
18435	883	33	salt	salt	NN
18435	883	34	,	,	,
18435	883	35	two	two	CD
18435	883	36	level	level	NN
18435	883	37	teaspoons	teaspoon	NNS
18435	883	38	grated	grate	VBD
18435	883	39	cheese	cheese	NN
18435	883	40	,	,	,
18435	883	41	one	one	CD
18435	883	42	tablespoon	tablespoon	NN
18435	883	43	thick	thick	JJ
18435	883	44	cream	cream	NN
18435	883	45	.	.	.
18435	884	1	Remove	remove	VB
18435	884	2	the	the	DT
18435	884	3	skins	skin	NNS
18435	884	4	and	and	CC
18435	884	5	bones	bone	NNS
18435	884	6	from	from	IN
18435	884	7	the	the	DT
18435	884	8	sardines	sardine	NNS
18435	884	9	,	,	,
18435	884	10	mince	mince	NN
18435	884	11	fine	fine	JJ
18435	884	12	and	and	CC
18435	884	13	add	add	VB
18435	884	14	seasonings	seasoning	NNS
18435	884	15	,	,	,
18435	884	16	cheese	cheese	NN
18435	884	17	and	and	CC
18435	884	18	cream	cream	NN
18435	884	19	.	.	.
18435	885	1	Mix	mix	VB
18435	885	2	to	to	IN
18435	885	3	a	a	DT
18435	885	4	paste	paste	NN
18435	885	5	,	,	,
18435	885	6	spread	spread	VBN
18435	885	7	on	on	IN
18435	885	8	bread	bread	NN
18435	885	9	and	and	CC
18435	885	10	heat	heat	NN
18435	885	11	thoroughly	thoroughly	RB
18435	885	12	in	in	IN
18435	885	13	the	the	DT
18435	885	14	oven	oven	NN
18435	885	15	.	.	.
18435	886	1	~SQUASH	~SQUASH	NNP
18435	886	2	FLOWER	FLOWER	NNP
18435	886	3	OMELET~--Put	omelet~--put	CD
18435	886	4	to	to	TO
18435	886	5	soak	soak	VB
18435	886	6	in	in	IN
18435	886	7	cold	cold	JJ
18435	886	8	water	water	NN
18435	886	9	.	.	.
18435	887	1	Then	then	RB
18435	887	2	boil	boil	VB
18435	887	3	about	about	RB
18435	887	4	fifteen	fifteen	CD
18435	887	5	minutes	minute	NNS
18435	887	6	,	,	,
18435	887	7	strain	strain	VBP
18435	887	8	in	in	IN
18435	887	9	a	a	DT
18435	887	10	colander	colander	NN
18435	887	11	and	and	CC
18435	887	12	cut	cut	VBD
18435	887	13	up	up	RP
18435	887	14	,	,	,
18435	887	15	not	not	RB
18435	887	16	too	too	RB
18435	887	17	fine	fine	JJ
18435	887	18	.	.	.
18435	888	1	Now	now	RB
18435	888	2	a	a	DT
18435	888	3	regular	regular	JJ
18435	888	4	omelet	omelet	NN
18435	888	5	is	be	VBZ
18435	888	6	made	make	VBN
18435	888	7	but	but	CC
18435	888	8	fried	fry	VBN
18435	888	9	in	in	IN
18435	888	10	a	a	DT
18435	888	11	little	little	JJ
18435	888	12	bit	bit	NN
18435	888	13	of	of	IN
18435	888	14	olive	olive	JJ
18435	888	15	oil	oil	NN
18435	888	16	instead	instead	RB
18435	888	17	of	of	IN
18435	888	18	butter	butter	NN
18435	888	19	,	,	,
18435	888	20	and	and	CC
18435	888	21	just	just	RB
18435	888	22	before	before	IN
18435	888	23	it	-PRON-	PRP
18435	888	24	is	be	VBZ
18435	888	25	turned	turn	VBN
18435	888	26	over	over	RP
18435	888	27	the	the	DT
18435	888	28	flowers	flower	NNS
18435	888	29	are	be	VBP
18435	888	30	spread	spread	VBN
18435	888	31	on	on	IN
18435	888	32	top	top	NN
18435	888	33	.	.	.
18435	889	1	Brown	brown	JJ
18435	889	2	quick	quick	JJ
18435	889	3	and	and	CC
18435	889	4	turn	turn	VB
18435	889	5	out	out	RP
18435	889	6	on	on	IN
18435	889	7	a	a	DT
18435	889	8	hot	hot	JJ
18435	889	9	platter	platter	NN
18435	889	10	.	.	.
18435	890	1	~VEGETABLE	~VEGETABLE	NFP
18435	890	2	ROAST~--Take	ROAST~--Take	-LRB-
18435	890	3	cooked	cooked	JJ
18435	890	4	beans	bean	NNS
18435	890	5	or	or	CC
18435	890	6	peas	pea	NNS
18435	890	7	,	,	,
18435	890	8	pass	pass	VB
18435	890	9	through	through	IN
18435	890	10	a	a	DT
18435	890	11	colander	colander	NN
18435	890	12	to	to	TO
18435	890	13	remove	remove	VB
18435	890	14	the	the	DT
18435	890	15	skins	skin	NNS
18435	890	16	,	,	,
18435	890	17	and	and	CC
18435	890	18	mix	mix	VB
18435	890	19	with	with	IN
18435	890	20	an	an	DT
18435	890	21	equal	equal	JJ
18435	890	22	quantity	quantity	NN
18435	890	23	of	of	IN
18435	890	24	finely	finely	RB
18435	890	25	chopped	chop	VBN
18435	890	26	nut	nut	NNP
18435	890	27	meats	meat	NNS
18435	890	28	.	.	.
18435	891	1	Season	season	NN
18435	891	2	to	to	TO
18435	891	3	taste	taste	VB
18435	891	4	.	.	.
18435	892	1	Put	put	VB
18435	892	2	one	one	CD
18435	892	3	-	-	HYPH
18435	892	4	half	half	NN
18435	892	5	the	the	DT
18435	892	6	mixture	mixture	NN
18435	892	7	into	into	IN
18435	892	8	a	a	DT
18435	892	9	buttered	butter	VBN
18435	892	10	baking	baking	NN
18435	892	11	dish	dish	NN
18435	892	12	,	,	,
18435	892	13	spread	spread	VBD
18435	892	14	over	over	IN
18435	892	15	it	-PRON-	PRP
18435	892	16	a	a	DT
18435	892	17	dressing	dressing	NN
18435	892	18	made	make	VBN
18435	892	19	as	as	IN
18435	892	20	follows	follow	VBZ
18435	892	21	:	:	:
18435	892	22	Pour	pour	NN
18435	892	23	boiling	boil	VBG
18435	892	24	water	water	NN
18435	892	25	on	on	IN
18435	892	26	four	four	CD
18435	892	27	slices	slice	NNS
18435	892	28	of	of	IN
18435	892	29	zweiback	zweiback	NNP
18435	892	30	,	,	,
18435	892	31	cover	cover	NN
18435	892	32	,	,	,
18435	892	33	let	let	VBD
18435	892	34	stand	stand	VB
18435	892	35	for	for	IN
18435	892	36	a	a	DT
18435	892	37	few	few	JJ
18435	892	38	minutes	minute	NNS
18435	892	39	,	,	,
18435	892	40	then	then	RB
18435	892	41	break	break	VB
18435	892	42	them	-PRON-	PRP
18435	892	43	up	up	RP
18435	892	44	with	with	IN
18435	892	45	a	a	DT
18435	892	46	fork	fork	NN
18435	892	47	and	and	CC
18435	892	48	pour	pour	VB
18435	892	49	over	over	IN
18435	892	50	one	one	CD
18435	892	51	-	-	HYPH
18435	892	52	half	half	NN
18435	892	53	cup	cup	NN
18435	892	54	of	of	IN
18435	892	55	sweet	sweet	JJ
18435	892	56	cream	cream	NN
18435	892	57	,	,	,
18435	892	58	season	season	NN
18435	892	59	with	with	IN
18435	892	60	salt	salt	NN
18435	892	61	and	and	CC
18435	892	62	sage	sage	NN
18435	892	63	.	.	.
18435	893	1	Cover	cover	VB
18435	893	2	the	the	DT
18435	893	3	dressing	dressing	NN
18435	893	4	with	with	IN
18435	893	5	the	the	DT
18435	893	6	remainder	remainder	NN
18435	893	7	of	of	IN
18435	893	8	the	the	DT
18435	893	9	nut	nut	NNP
18435	893	10	mixture	mixture	NN
18435	893	11	,	,	,
18435	893	12	pour	pour	VBP
18435	893	13	over	over	IN
18435	893	14	all	all	DT
18435	893	15	one	one	CD
18435	893	16	-	-	HYPH
18435	893	17	half	half	NN
18435	893	18	cup	cup	NN
18435	893	19	of	of	IN
18435	893	20	cream	cream	NN
18435	893	21	,	,	,
18435	893	22	and	and	CC
18435	893	23	bake	bake	VB
18435	893	24	for	for	IN
18435	893	25	one	one	CD
18435	893	26	and	and	CC
18435	893	27	one	one	CD
18435	893	28	-	-	HYPH
18435	893	29	half	half	NN
18435	893	30	hours	hour	NNS
18435	893	31	.	.	.
18435	894	1	Serve	serve	VB
18435	894	2	in	in	IN
18435	894	3	slices	slice	NNS
18435	894	4	with	with	IN
18435	894	5	cranberry	cranberry	NN
18435	894	6	sauce	sauce	NN
18435	894	7	.	.	.
18435	895	1	~WALNUT	~WALNUT	NFP
18435	895	2	LOAF~--One	LOAF~--One	NNP
18435	895	3	pint	pint	NN
18435	895	4	of	of	IN
18435	895	5	dry	dry	JJ
18435	895	6	breadcrumbs	breadcrumb	NNS
18435	895	7	,	,	,
18435	895	8	one	one	CD
18435	895	9	and	and	CC
18435	895	10	one	one	CD
18435	895	11	-	-	HYPH
18435	895	12	half	half	NN
18435	895	13	cups	cup	NNS
18435	895	14	of	of	IN
18435	895	15	chopped	chopped	JJ
18435	895	16	or	or	CC
18435	895	17	ground	grind	VBN
18435	895	18	nut	nut	NNP
18435	895	19	meats	meat	NNS
18435	895	20	,	,	,
18435	895	21	mix	mix	VB
18435	895	22	well	well	RB
18435	895	23	with	with	IN
18435	895	24	salt	salt	NN
18435	895	25	and	and	CC
18435	895	26	sifted	sift	VBN
18435	895	27	sage	sage	NN
18435	895	28	to	to	TO
18435	895	29	suit	suit	VB
18435	895	30	the	the	DT
18435	895	31	taste	taste	NN
18435	895	32	,	,	,
18435	895	33	add	add	VB
18435	895	34	two	two	CD
18435	895	35	tablespoons	tablespoon	NNS
18435	895	36	of	of	IN
18435	895	37	butter	butter	NN
18435	895	38	,	,	,
18435	895	39	one	one	CD
18435	895	40	beaten	beat	VBN
18435	895	41	egg	egg	NN
18435	895	42	and	and	CC
18435	895	43	sufficient	sufficient	JJ
18435	895	44	boiling	boiling	NN
18435	895	45	water	water	NN
18435	895	46	to	to	TO
18435	895	47	moisten	moisten	VB
18435	895	48	.	.	.
18435	896	1	Form	form	VB
18435	896	2	into	into	IN
18435	896	3	a	a	DT
18435	896	4	loaf	loaf	NN
18435	896	5	and	and	CC
18435	896	6	bake	bake	NN
18435	896	7	in	in	IN
18435	896	8	a	a	DT
18435	896	9	granite	granite	NN
18435	896	10	or	or	CC
18435	896	11	earthen	earthen	JJ
18435	896	12	dish	dish	NN
18435	896	13	in	in	IN
18435	896	14	a	a	DT
18435	896	15	modern	modern	JJ
18435	896	16	hot	hot	JJ
18435	896	17	oven	oven	NN
18435	896	18	.	.	.
18435	897	1	GAME	GAME	NNP
18435	897	2	,	,	,
18435	897	3	GRAVY	GRAVY	NNP
18435	897	4	AND	and	CC
18435	897	5	GARNISHES	GARNISHES	NNPS
18435	897	6	~ROASTED	~roaste	VBD
18435	897	7	CANVAS	canvas	NN
18435	897	8	-	-	HYPH
18435	897	9	BACK	BACK	NNS
18435	897	10	DUCK~--Procure	duck~--procure	ADD
18435	897	11	a	a	DT
18435	897	12	fine	fine	JJ
18435	897	13	canvas	canvas	NN
18435	897	14	-	-	HYPH
18435	897	15	back	back	NN
18435	897	16	duck	duck	NN
18435	897	17	,	,	,
18435	897	18	pick	pick	NN
18435	897	19	,	,	,
18435	897	20	singe	singe	NN
18435	897	21	,	,	,
18435	897	22	draw	draw	VBP
18435	897	23	thoroughly	thoroughly	RB
18435	897	24	and	and	CC
18435	897	25	wipe	wipe	NN
18435	897	26	;	;	:
18435	897	27	throw	throw	VBP
18435	897	28	inside	inside	RP
18435	897	29	a	a	DT
18435	897	30	light	light	JJ
18435	897	31	pinch	pinch	NN
18435	897	32	of	of	IN
18435	897	33	salt	salt	NN
18435	897	34	,	,	,
18435	897	35	run	run	VBN
18435	897	36	in	in	IN
18435	897	37	the	the	DT
18435	897	38	head	head	NN
18435	897	39	from	from	IN
18435	897	40	the	the	DT
18435	897	41	end	end	NN
18435	897	42	of	of	IN
18435	897	43	the	the	DT
18435	897	44	head	head	NN
18435	897	45	to	to	IN
18435	897	46	the	the	DT
18435	897	47	back	back	NN
18435	897	48	,	,	,
18435	897	49	press	press	NN
18435	897	50	and	and	CC
18435	897	51	place	place	NN
18435	897	52	in	in	IN
18435	897	53	a	a	DT
18435	897	54	roasting	roast	VBG
18435	897	55	pan	pan	NN
18435	897	56	.	.	.
18435	898	1	Sprinkle	sprinkle	VB
18435	898	2	with	with	IN
18435	898	3	salt	salt	NN
18435	898	4	,	,	,
18435	898	5	put	put	VBN
18435	898	6	in	in	RP
18435	898	7	a	a	DT
18435	898	8	brisk	brisk	JJ
18435	898	9	oven	oven	NN
18435	898	10	,	,	,
18435	898	11	and	and	CC
18435	898	12	cook	cook	NN
18435	898	13	for	for	IN
18435	898	14	eighteen	eighteen	CD
18435	898	15	minutes	minute	NNS
18435	898	16	.	.	.
18435	899	1	Arrange	arrange	VB
18435	899	2	on	on	IN
18435	899	3	a	a	DT
18435	899	4	very	very	RB
18435	899	5	hot	hot	JJ
18435	899	6	dish	dish	NN
18435	899	7	,	,	,
18435	899	8	untruss	untrus	NNS
18435	899	9	,	,	,
18435	899	10	throw	throw	VB
18435	899	11	in	in	RP
18435	899	12	two	two	CD
18435	899	13	tablespoons	tablespoon	NNS
18435	899	14	of	of	IN
18435	899	15	white	white	JJ
18435	899	16	broth	broth	NN
18435	899	17	.	.	.
18435	900	1	Garnish	garnish	VB
18435	900	2	with	with	IN
18435	900	3	slices	slice	NNS
18435	900	4	of	of	IN
18435	900	5	fried	fry	VBN
18435	900	6	hominy	hominy	JJ
18435	900	7	and	and	CC
18435	900	8	currant	currant	JJ
18435	900	9	jelly	jelly	RB
18435	900	10	.	.	.
18435	901	1	Redhead	Redhead	NNP
18435	901	2	and	and	CC
18435	901	3	mallard	mallard	NN
18435	901	4	ducks	duck	NNS
18435	901	5	are	be	VBP
18435	901	6	prepared	prepare	VBN
18435	901	7	the	the	DT
18435	901	8	same	same	JJ
18435	901	9	way	way	NN
18435	901	10	.	.	.
18435	902	1	~BROILED	~BROILED	NFP
18435	902	2	WILD	WILD	NNP
18435	902	3	DUCK~--Pick	DUCK~--Pick	NNP
18435	902	4	,	,	,
18435	902	5	singe	singe	NN
18435	902	6	and	and	CC
18435	902	7	draw	draw	VB
18435	902	8	well	well	RB
18435	902	9	a	a	DT
18435	902	10	pair	pair	NN
18435	902	11	of	of	IN
18435	902	12	wild	wild	JJ
18435	902	13	ducks	duck	NNS
18435	902	14	,	,	,
18435	902	15	split	split	VBD
18435	902	16	them	-PRON-	PRP
18435	902	17	down	down	IN
18435	902	18	the	the	DT
18435	902	19	back	back	NN
18435	902	20	without	without	IN
18435	902	21	detaching	detaching	NN
18435	902	22	,	,	,
18435	902	23	place	place	VB
18435	902	24	them	-PRON-	PRP
18435	902	25	skin	skin	VBP
18435	902	26	downwards	downward	NNS
18435	902	27	on	on	IN
18435	902	28	a	a	DT
18435	902	29	dish	dish	NN
18435	902	30	,	,	,
18435	902	31	season	season	NN
18435	902	32	with	with	IN
18435	902	33	salt	salt	NN
18435	902	34	and	and	CC
18435	902	35	pepper	pepper	NN
18435	902	36	and	and	CC
18435	902	37	pour	pour	VB
18435	902	38	over	over	IN
18435	902	39	two	two	CD
18435	902	40	tablespoons	tablespoon	NNS
18435	902	41	of	of	IN
18435	902	42	oil	oil	NN
18435	902	43	.	.	.
18435	903	1	Boil	boil	VB
18435	903	2	the	the	DT
18435	903	3	birds	bird	NNS
18435	903	4	well	well	RB
18435	903	5	in	in	IN
18435	903	6	this	this	DT
18435	903	7	marinade	marinade	NN
18435	903	8	,	,	,
18435	903	9	place	place	VB
18435	903	10	them	-PRON-	PRP
18435	903	11	on	on	IN
18435	903	12	a	a	DT
18435	903	13	broiler	broiler	NN
18435	903	14	on	on	IN
18435	903	15	a	a	DT
18435	903	16	brisk	brisk	JJ
18435	903	17	fire	fire	NN
18435	903	18	,	,	,
18435	903	19	broil	broil	NNP
18435	903	20	for	for	IN
18435	903	21	seven	seven	CD
18435	903	22	minutes	minute	NNS
18435	903	23	on	on	IN
18435	903	24	each	each	DT
18435	903	25	side	side	NN
18435	903	26	.	.	.
18435	904	1	Place	place	VB
18435	904	2	them	-PRON-	PRP
18435	904	3	on	on	IN
18435	904	4	a	a	DT
18435	904	5	hot	hot	JJ
18435	904	6	dish	dish	NN
18435	904	7	and	and	CC
18435	904	8	cover	cover	NN
18435	904	9	with	with	IN
18435	904	10	maitre	maitre	NNP
18435	904	11	d'hotel	d'hotel	NNP
18435	904	12	butter	butter	NNP
18435	904	13	,	,	,
18435	904	14	garnish	garnish	VBP
18435	904	15	with	with	IN
18435	904	16	watercress	watercress	NN
18435	904	17	,	,	,
18435	904	18	and	and	CC
18435	904	19	serve	serve	VB
18435	904	20	.	.	.
18435	905	1	~ROAST	~ROAST	NFP
18435	905	2	DUCK	duck	NN
18435	905	3	WITH	with	IN
18435	905	4	ORANGE	ORANGE	NNP
18435	905	5	SAUCE~--Scrape	sauce~--scrape	ADD
18435	905	6	a	a	DT
18435	905	7	tablespoonful	tablespoonful	JJ
18435	905	8	each	each	DT
18435	905	9	of	of	IN
18435	905	10	fat	fat	NN
18435	905	11	,	,	,
18435	905	12	bacon	bacon	NN
18435	905	13	,	,	,
18435	905	14	and	and	CC
18435	905	15	raw	raw	JJ
18435	905	16	onion	onion	NN
18435	905	17	and	and	CC
18435	905	18	fry	fry	VB
18435	905	19	them	-PRON-	PRP
18435	905	20	together	together	RB
18435	905	21	for	for	IN
18435	905	22	five	five	CD
18435	905	23	minutes	minute	NNS
18435	905	24	.	.	.
18435	906	1	Add	add	VB
18435	906	2	the	the	DT
18435	906	3	juice	juice	NN
18435	906	4	of	of	IN
18435	906	5	an	an	DT
18435	906	6	orange	orange	NN
18435	906	7	and	and	CC
18435	906	8	a	a	DT
18435	906	9	wine	wine	NN
18435	906	10	-	-	HYPH
18435	906	11	glassful	glassful	JJ
18435	906	12	of	of	IN
18435	906	13	port	port	NN
18435	906	14	wine	wine	NN
18435	906	15	,	,	,
18435	906	16	the	the	DT
18435	906	17	drippings	dripping	NNS
18435	906	18	from	from	IN
18435	906	19	the	the	DT
18435	906	20	duck	duck	NN
18435	906	21	and	and	CC
18435	906	22	seasoning	seasoning	NN
18435	906	23	of	of	IN
18435	906	24	salt	salt	NN
18435	906	25	and	and	CC
18435	906	26	pepper	pepper	NN
18435	906	27	.	.	.
18435	907	1	Keep	keep	VB
18435	907	2	hot	hot	JJ
18435	907	3	without	without	IN
18435	907	4	boiling	boil	VBG
18435	907	5	and	and	CC
18435	907	6	serve	serve	VB
18435	907	7	with	with	IN
18435	907	8	roast	roast	NN
18435	907	9	duck	duck	NN
18435	907	10	.	.	.
18435	908	1	~CHICKEN	~CHICKEN	NFP
18435	908	2	GRAVY~--Put	GRAVY~--Put	VBD
18435	908	3	into	into	IN
18435	908	4	a	a	DT
18435	908	5	stockpot	stockpot	NN
18435	908	6	the	the	DT
18435	908	7	bones	bone	NNS
18435	908	8	and	and	CC
18435	908	9	trimmings	trimming	NNS
18435	908	10	of	of	IN
18435	908	11	a	a	DT
18435	908	12	fowl	fowl	NN
18435	908	13	or	or	CC
18435	908	14	chicken	chicken	NN
18435	908	15	with	with	IN
18435	908	16	a	a	DT
18435	908	17	small	small	JJ
18435	908	18	quantity	quantity	NN
18435	908	19	of	of	IN
18435	908	20	stock	stock	NN
18435	908	21	and	and	CC
18435	908	22	boil	boil	VB
18435	908	23	them	-PRON-	PRP
18435	908	24	.	.	.
18435	909	1	Add	add	VB
18435	909	2	flour	flour	NN
18435	909	3	and	and	CC
18435	909	4	butter	butter	NN
18435	909	5	to	to	TO
18435	909	6	thicken	thicken	VB
18435	909	7	it	-PRON-	PRP
18435	909	8	,	,	,
18435	909	9	and	and	CC
18435	909	10	then	then	RB
18435	909	11	place	place	VB
18435	909	12	the	the	DT
18435	909	13	pot	pot	NN
18435	909	14	on	on	IN
18435	909	15	the	the	DT
18435	909	16	side	side	NN
18435	909	17	of	of	IN
18435	909	18	the	the	DT
18435	909	19	stove	stove	NN
18435	909	20	and	and	CC
18435	909	21	let	let	VB
18435	909	22	simmer	simmer	NN
18435	909	23	.	.	.
18435	910	1	Stir	stir	VB
18435	910	2	well	well	RB
18435	910	3	and	and	CC
18435	910	4	after	after	IN
18435	910	5	the	the	DT
18435	910	6	gravy	gravy	NN
18435	910	7	has	have	VBZ
18435	910	8	simmered	simmer	VBN
18435	910	9	for	for	IN
18435	910	10	some	some	DT
18435	910	11	minutes	minute	NNS
18435	910	12	skim	skim	VBP
18435	910	13	and	and	CC
18435	910	14	strain	strain	VB
18435	910	15	it	-PRON-	PRP
18435	910	16	,	,	,
18435	910	17	and	and	CC
18435	910	18	it	-PRON-	PRP
18435	910	19	will	will	MD
18435	910	20	be	be	VB
18435	910	21	ready	ready	JJ
18435	910	22	to	to	TO
18435	910	23	serve	serve	VB
18435	910	24	.	.	.
18435	911	1	~GRAVY	~GRAVY	NFP
18435	911	2	FOR	for	IN
18435	911	3	WILD	WILD	NNP
18435	911	4	FOWL~--Put	FOWL~--Put	-LRB-
18435	911	5	into	into	IN
18435	911	6	a	a	DT
18435	911	7	small	small	JJ
18435	911	8	saucepan	saucepan	NN
18435	911	9	a	a	DT
18435	911	10	blade	blade	NN
18435	911	11	of	of	IN
18435	911	12	mace	mace	NN
18435	911	13	,	,	,
18435	911	14	piece	piece	NN
18435	911	15	of	of	IN
18435	911	16	lemon	lemon	NN
18435	911	17	peel	peel	NN
18435	911	18	,	,	,
18435	911	19	two	two	CD
18435	911	20	tablespoonfuls	tablespoonful	NNS
18435	911	21	each	each	DT
18435	911	22	of	of	IN
18435	911	23	mushroom	mushroom	NN
18435	911	24	catsup	catsup	NN
18435	911	25	,	,	,
18435	911	26	walnut	walnut	NNP
18435	911	27	catsup	catsup	NNP
18435	911	28	and	and	CC
18435	911	29	strained	strained	JJ
18435	911	30	lemon	lemon	NN
18435	911	31	juice	juice	NN
18435	911	32	;	;	:
18435	911	33	two	two	CD
18435	911	34	shallots	shallot	NNS
18435	911	35	cut	cut	VBN
18435	911	36	in	in	IN
18435	911	37	slices	slice	NNS
18435	911	38	,	,	,
18435	911	39	two	two	CD
18435	911	40	wineglasses	wineglass	NNS
18435	911	41	of	of	IN
18435	911	42	port	port	NN
18435	911	43	wine	wine	NN
18435	911	44	.	.	.
18435	912	1	Put	put	VB
18435	912	2	the	the	DT
18435	912	3	pan	pan	NN
18435	912	4	over	over	IN
18435	912	5	the	the	DT
18435	912	6	fire	fire	NN
18435	912	7	and	and	CC
18435	912	8	boil	boil	VB
18435	912	9	the	the	DT
18435	912	10	contents	content	NNS
18435	912	11	;	;	:
18435	912	12	then	then	RB
18435	912	13	strain	strain	VB
18435	912	14	,	,	,
18435	912	15	add	add	VB
18435	912	16	it	-PRON-	PRP
18435	912	17	to	to	IN
18435	912	18	the	the	DT
18435	912	19	gravy	gravy	NN
18435	912	20	that	that	WDT
18435	912	21	has	have	VBZ
18435	912	22	come	come	VBN
18435	912	23	from	from	IN
18435	912	24	the	the	DT
18435	912	25	wild	wild	JJ
18435	912	26	fowl	fowl	NN
18435	912	27	while	while	IN
18435	912	28	roasting	roast	VBG
18435	912	29	.	.	.
18435	913	1	If	if	IN
18435	913	2	there	there	EX
18435	913	3	is	be	VBZ
18435	913	4	a	a	DT
18435	913	5	large	large	JJ
18435	913	6	quantity	quantity	NN
18435	913	7	of	of	IN
18435	913	8	gravy	gravy	NN
18435	913	9	less	less	JJR
18435	913	10	wine	wine	NN
18435	913	11	and	and	CC
18435	913	12	catsup	catsup	NN
18435	913	13	will	will	MD
18435	913	14	be	be	VB
18435	913	15	necessary	necessary	JJ
18435	913	16	.	.	.
18435	914	1	~SALMI	~SALMI	NFP
18435	914	2	OF	of	IN
18435	914	3	GAME~--Cut	game~--cut	CD
18435	914	4	cold	cold	JJ
18435	914	5	roast	roast	NN
18435	914	6	partridges	partridge	NNS
18435	914	7	,	,	,
18435	914	8	grouse	grouse	NN
18435	914	9	or	or	CC
18435	914	10	quail	quail	VB
18435	914	11	into	into	IN
18435	914	12	joints	joint	NNS
18435	914	13	and	and	CC
18435	914	14	lay	lie	VBD
18435	914	15	aside	aside	RB
18435	914	16	while	while	IN
18435	914	17	preparing	prepare	VBG
18435	914	18	the	the	DT
18435	914	19	gravy	gravy	NN
18435	914	20	.	.	.
18435	915	1	This	this	DT
18435	915	2	is	be	VBZ
18435	915	3	made	make	VBN
18435	915	4	of	of	IN
18435	915	5	the	the	DT
18435	915	6	bones	bone	NNS
18435	915	7	,	,	,
18435	915	8	dressing	dressing	NN
18435	915	9	,	,	,
18435	915	10	skin	skin	NN
18435	915	11	,	,	,
18435	915	12	and	and	CC
18435	915	13	general	general	JJ
18435	915	14	odds	odd	NNS
18435	915	15	and	and	CC
18435	915	16	ends	end	NNS
18435	915	17	after	after	IN
18435	915	18	the	the	DT
18435	915	19	neatest	neat	JJS
18435	915	20	pieces	piece	NNS
18435	915	21	of	of	IN
18435	915	22	the	the	DT
18435	915	23	birds	bird	NNS
18435	915	24	have	have	VBP
18435	915	25	been	be	VBN
18435	915	26	selected	select	VBN
18435	915	27	.	.	.
18435	916	1	Put	put	VB
18435	916	2	this	this	DT
18435	916	3	(	(	-LRB-
18435	916	4	the	the	DT
18435	916	5	scraps	scrap	NNS
18435	916	6	)	)	-RRB-
18435	916	7	into	into	IN
18435	916	8	a	a	DT
18435	916	9	saucepan	saucepan	NN
18435	916	10	,	,	,
18435	916	11	with	with	IN
18435	916	12	one	one	CD
18435	916	13	small	small	JJ
18435	916	14	onion	onion	NN
18435	916	15	minced	mince	VBN
18435	916	16	,	,	,
18435	916	17	and	and	CC
18435	916	18	a	a	DT
18435	916	19	bunch	bunch	NN
18435	916	20	of	of	IN
18435	916	21	sweet	sweet	JJ
18435	916	22	herbs	herb	NNS
18435	916	23	,	,	,
18435	916	24	pour	pour	VBP
18435	916	25	in	in	IN
18435	916	26	a	a	DT
18435	916	27	pint	pint	NN
18435	916	28	of	of	IN
18435	916	29	water	water	NN
18435	916	30	and	and	CC
18435	916	31	whatever	whatever	WDT
18435	916	32	gravy	gravy	NN
18435	916	33	may	may	MD
18435	916	34	be	be	VB
18435	916	35	left	leave	VBN
18435	916	36	,	,	,
18435	916	37	and	and	CC
18435	916	38	stew	stew	NN
18435	916	39	,	,	,
18435	916	40	closely	closely	RB
18435	916	41	covered	cover	VBN
18435	916	42	,	,	,
18435	916	43	for	for	IN
18435	916	44	nearly	nearly	RB
18435	916	45	an	an	DT
18435	916	46	hour	hour	NN
18435	916	47	.	.	.
18435	917	1	A	a	DT
18435	917	2	few	few	JJ
18435	917	3	bits	bit	NNS
18435	917	4	of	of	IN
18435	917	5	pork	pork	NN
18435	917	6	should	should	MD
18435	917	7	be	be	VB
18435	917	8	added	add	VBN
18435	917	9	if	if	IN
18435	917	10	there	there	EX
18435	917	11	is	be	VBZ
18435	917	12	no	no	DT
18435	917	13	gravy	gravy	NN
18435	917	14	.	.	.
18435	918	1	Skim	Skim	NNP
18435	918	2	and	and	CC
18435	918	3	strain	strain	VB
18435	918	4	,	,	,
18435	918	5	return	return	VBP
18435	918	6	to	to	IN
18435	918	7	the	the	DT
18435	918	8	fire	fire	NN
18435	918	9	,	,	,
18435	918	10	and	and	CC
18435	918	11	add	add	VB
18435	918	12	the	the	DT
18435	918	13	juice	juice	NN
18435	918	14	of	of	IN
18435	918	15	a	a	DT
18435	918	16	half	half	NN
18435	918	17	lemon	lemon	NN
18435	918	18	,	,	,
18435	918	19	with	with	IN
18435	918	20	a	a	DT
18435	918	21	pinch	pinch	NN
18435	918	22	of	of	IN
18435	918	23	nutmeg	nutmeg	NN
18435	918	24	,	,	,
18435	918	25	thicken	thicken	NNP
18435	918	26	with	with	IN
18435	918	27	browned	brown	VBN
18435	918	28	flour	flour	NN
18435	918	29	if	if	IN
18435	918	30	the	the	DT
18435	918	31	stuffing	stuffing	NN
18435	918	32	has	have	VBZ
18435	918	33	not	not	RB
18435	918	34	thickened	thicken	VBN
18435	918	35	it	-PRON-	PRP
18435	918	36	sufficiently	sufficiently	RB
18435	918	37	,	,	,
18435	918	38	boil	boil	VB
18435	918	39	up	up	RP
18435	918	40	and	and	CC
18435	918	41	pour	pour	VB
18435	918	42	over	over	IN
18435	918	43	the	the	DT
18435	918	44	reserved	reserved	JJ
18435	918	45	meat	meat	NN
18435	918	46	,	,	,
18435	918	47	which	which	WDT
18435	918	48	should	should	MD
18435	918	49	be	be	VB
18435	918	50	put	put	VBN
18435	918	51	into	into	IN
18435	918	52	another	another	DT
18435	918	53	saucepan	saucepan	NN
18435	918	54	.	.	.
18435	919	1	Warm	warm	VB
18435	919	2	until	until	IN
18435	919	3	smoking	smoking	NN
18435	919	4	hot	hot	JJ
18435	919	5	,	,	,
18435	919	6	but	but	CC
18435	919	7	do	do	VB
18435	919	8	not	not	RB
18435	919	9	let	let	VB
18435	919	10	it	-PRON-	PRP
18435	919	11	boil	boil	VB
18435	919	12	.	.	.
18435	920	1	Arrange	arrange	VB
18435	920	2	the	the	DT
18435	920	3	pieces	piece	NNS
18435	920	4	of	of	IN
18435	920	5	bird	bird	NN
18435	920	6	in	in	IN
18435	920	7	heap	heap	NN
18435	920	8	upon	upon	IN
18435	920	9	a	a	DT
18435	920	10	dish	dish	NN
18435	920	11	and	and	CC
18435	920	12	pour	pour	VB
18435	920	13	the	the	DT
18435	920	14	gravy	gravy	NN
18435	920	15	over	over	IN
18435	920	16	them	-PRON-	PRP
18435	920	17	.	.	.
18435	921	1	LENTEN	LENTEN	NNP
18435	921	2	DISHES	DISHES	NNP
18435	921	3	~ORANGE	~ORANGE	NFP
18435	921	4	FOOL~--Take	FOOL~--Take	VBG
18435	921	5	the	the	DT
18435	921	6	juice	juice	NN
18435	921	7	of	of	IN
18435	921	8	six	six	CD
18435	921	9	oranges	orange	NNS
18435	921	10	,	,	,
18435	921	11	six	six	CD
18435	921	12	eggs	egg	NNS
18435	921	13	well	well	RB
18435	921	14	beaten	beat	VBN
18435	921	15	,	,	,
18435	921	16	a	a	DT
18435	921	17	pint	pint	NN
18435	921	18	of	of	IN
18435	921	19	cream	cream	NN
18435	921	20	,	,	,
18435	921	21	quarter	quarter	NN
18435	921	22	of	of	IN
18435	921	23	a	a	DT
18435	921	24	pound	pound	NN
18435	921	25	of	of	IN
18435	921	26	sugar	sugar	NN
18435	921	27	,	,	,
18435	921	28	little	little	JJ
18435	921	29	cinnamon	cinnamon	NN
18435	921	30	and	and	CC
18435	921	31	nutmeg	nutmeg	NN
18435	921	32	.	.	.
18435	922	1	Mix	mix	VB
18435	922	2	well	well	RB
18435	922	3	together	together	RB
18435	922	4	.	.	.
18435	923	1	Place	place	VB
18435	923	2	over	over	IN
18435	923	3	a	a	DT
18435	923	4	slow	slow	JJ
18435	923	5	fire	fire	NN
18435	923	6	and	and	CC
18435	923	7	stir	stir	VB
18435	923	8	until	until	IN
18435	923	9	thick	thick	JJ
18435	923	10	,	,	,
18435	923	11	then	then	RB
18435	923	12	add	add	VB
18435	923	13	a	a	DT
18435	923	14	small	small	JJ
18435	923	15	lump	lump	NN
18435	923	16	of	of	IN
18435	923	17	butter	butter	NN
18435	923	18	.	.	.
18435	924	1	~PLUM	~PLUM	NFP
18435	924	2	PORRIDGE~--Take	porridge~--take	VB
18435	924	3	a	a	DT
18435	924	4	gallon	gallon	NN
18435	924	5	of	of	IN
18435	924	6	water	water	NN
18435	924	7	,	,	,
18435	924	8	half	half	PDT
18435	924	9	a	a	DT
18435	924	10	pound	pound	NN
18435	924	11	of	of	IN
18435	924	12	barley	barley	NN
18435	924	13	,	,	,
18435	924	14	quarter	quarter	NN
18435	924	15	of	of	IN
18435	924	16	a	a	DT
18435	924	17	pound	pound	NN
18435	924	18	of	of	IN
18435	924	19	raisins	raisin	NNS
18435	924	20	,	,	,
18435	924	21	and	and	CC
18435	924	22	a	a	DT
18435	924	23	quarter	quarter	NN
18435	924	24	of	of	IN
18435	924	25	a	a	DT
18435	924	26	pound	pound	NN
18435	924	27	of	of	IN
18435	924	28	currants	currant	NNS
18435	924	29	.	.	.
18435	925	1	Boil	boil	VB
18435	925	2	until	until	IN
18435	925	3	half	half	PDT
18435	925	4	the	the	DT
18435	925	5	water	water	NN
18435	925	6	is	be	VBZ
18435	925	7	wasted	waste	VBN
18435	925	8	.	.	.
18435	926	1	Sweeten	sweeten	VB
18435	926	2	to	to	TO
18435	926	3	taste	taste	VB
18435	926	4	and	and	CC
18435	926	5	add	add	VB
18435	926	6	half	half	NN
18435	926	7	pint	pint	NN
18435	926	8	of	of	IN
18435	926	9	white	white	JJ
18435	926	10	wine	wine	NN
18435	926	11	.	.	.
18435	927	1	~RICE	~RICE	NFP
18435	927	2	SOUP~--Boil	SOUP~--Boil	NNP
18435	927	3	two	two	CD
18435	927	4	quarts	quart	NNS
18435	927	5	of	of	IN
18435	927	6	water	water	NN
18435	927	7	and	and	CC
18435	927	8	a	a	DT
18435	927	9	pound	pound	NN
18435	927	10	of	of	IN
18435	927	11	rice	rice	NN
18435	927	12	,	,	,
18435	927	13	with	with	IN
18435	927	14	a	a	DT
18435	927	15	little	little	JJ
18435	927	16	cinnamon	cinnamon	NN
18435	927	17	,	,	,
18435	927	18	until	until	IN
18435	927	19	the	the	DT
18435	927	20	rice	rice	NN
18435	927	21	is	be	VBZ
18435	927	22	tender	tender	JJ
18435	927	23	.	.	.
18435	928	1	Take	take	VB
18435	928	2	out	out	RP
18435	928	3	the	the	DT
18435	928	4	cinnamon	cinnamon	NN
18435	928	5	and	and	CC
18435	928	6	sweeten	sweeten	VBN
18435	928	7	rice	rice	NN
18435	928	8	to	to	IN
18435	928	9	taste	taste	NN
18435	928	10	.	.	.
18435	929	1	Grate	grate	VB
18435	929	2	half	half	PDT
18435	929	3	a	a	DT
18435	929	4	nutmeg	nutmeg	NN
18435	929	5	over	over	IN
18435	929	6	it	-PRON-	PRP
18435	929	7	and	and	CC
18435	929	8	let	let	VB
18435	929	9	stand	stand	VB
18435	929	10	until	until	IN
18435	929	11	it	-PRON-	PRP
18435	929	12	is	be	VBZ
18435	929	13	cold	cold	JJ
18435	929	14	.	.	.
18435	930	1	Then	then	RB
18435	930	2	beat	beat	VB
18435	930	3	up	up	RP
18435	930	4	the	the	DT
18435	930	5	yolks	yolk	NNS
18435	930	6	of	of	IN
18435	930	7	three	three	CD
18435	930	8	eggs	egg	NNS
18435	930	9	,	,	,
18435	930	10	with	with	IN
18435	930	11	half	half	PDT
18435	930	12	a	a	DT
18435	930	13	pint	pint	NN
18435	930	14	of	of	IN
18435	930	15	white	white	JJ
18435	930	16	wine	wine	NN
18435	930	17	,	,	,
18435	930	18	mix	mix	VB
18435	930	19	well	well	RB
18435	930	20	and	and	CC
18435	930	21	stir	stir	VB
18435	930	22	into	into	IN
18435	930	23	the	the	DT
18435	930	24	rice	rice	NN
18435	930	25	.	.	.
18435	931	1	Set	Set	VBN
18435	931	2	over	over	IN
18435	931	3	a	a	DT
18435	931	4	slow	slow	JJ
18435	931	5	fire	fire	NN
18435	931	6	,	,	,
18435	931	7	stirring	stir	VBG
18435	931	8	constantly	constantly	RB
18435	931	9	to	to	TO
18435	931	10	prevent	prevent	VB
18435	931	11	curdling	curdling	NN
18435	931	12	.	.	.
18435	932	1	When	when	WRB
18435	932	2	it	-PRON-	PRP
18435	932	3	is	be	VBZ
18435	932	4	of	of	IN
18435	932	5	good	good	JJ
18435	932	6	thickness	thickness	NN
18435	932	7	it	-PRON-	PRP
18435	932	8	is	be	VBZ
18435	932	9	ready	ready	JJ
18435	932	10	to	to	TO
18435	932	11	serve	serve	VB
18435	932	12	.	.	.
18435	933	1	~RICE	~RICE	NFP
18435	933	2	MILK~--Boil	MILK~--Boil	NNP
18435	933	3	half	half	JJ
18435	933	4	pound	pound	NN
18435	933	5	of	of	IN
18435	933	6	rice	rice	NN
18435	933	7	in	in	IN
18435	933	8	a	a	DT
18435	933	9	quart	quart	NN
18435	933	10	of	of	IN
18435	933	11	water	water	NN
18435	933	12	,	,	,
18435	933	13	with	with	IN
18435	933	14	a	a	DT
18435	933	15	little	little	JJ
18435	933	16	cinnamon	cinnamon	NN
18435	933	17	.	.	.
18435	934	1	Let	let	VB
18435	934	2	it	-PRON-	PRP
18435	934	3	boil	boil	VB
18435	934	4	until	until	IN
18435	934	5	the	the	DT
18435	934	6	water	water	NN
18435	934	7	is	be	VBZ
18435	934	8	wasted	waste	VBN
18435	934	9	,	,	,
18435	934	10	taking	take	VBG
18435	934	11	great	great	JJ
18435	934	12	care	care	NN
18435	934	13	it	-PRON-	PRP
18435	934	14	does	do	VBZ
18435	934	15	not	not	RB
18435	934	16	burn	burn	VB
18435	934	17	.	.	.
18435	935	1	Then	then	RB
18435	935	2	add	add	VB
18435	935	3	three	three	CD
18435	935	4	pints	pint	NNS
18435	935	5	of	of	IN
18435	935	6	milk	milk	NN
18435	935	7	and	and	CC
18435	935	8	the	the	DT
18435	935	9	yolk	yolk	NN
18435	935	10	of	of	IN
18435	935	11	an	an	DT
18435	935	12	egg	egg	NN
18435	935	13	.	.	.
18435	936	1	Beat	beat	VB
18435	936	2	up	up	RP
18435	936	3	and	and	CC
18435	936	4	sweeten	sweeten	VB
18435	936	5	to	to	TO
18435	936	6	taste	taste	NN
18435	936	7	.	.	.
18435	937	1	~FORCED	~FORCED	NFP
18435	937	2	MEAT	meat	NN
18435	937	3	BALLS	ball	NNS
18435	937	4	FOR	for	IN
18435	937	5	TURTLE	TURTLE	NNS
18435	937	6	SOUP~--Cut	SOUP~--Cut	NNS
18435	937	7	off	off	IN
18435	937	8	a	a	DT
18435	937	9	very	very	RB
18435	937	10	small	small	JJ
18435	937	11	part	part	NN
18435	937	12	of	of	IN
18435	937	13	the	the	DT
18435	937	14	vealy	vealy	NNP
18435	937	15	part	part	NN
18435	937	16	of	of	IN
18435	937	17	a	a	DT
18435	937	18	turtle	turtle	NN
18435	937	19	,	,	,
18435	937	20	mince	mince	VB
18435	937	21	it	-PRON-	PRP
18435	937	22	very	very	RB
18435	937	23	fine	fine	JJ
18435	937	24	and	and	CC
18435	937	25	mix	mix	VB
18435	937	26	it	-PRON-	PRP
18435	937	27	with	with	IN
18435	937	28	a	a	DT
18435	937	29	very	very	RB
18435	937	30	small	small	JJ
18435	937	31	quantity	quantity	NN
18435	937	32	of	of	IN
18435	937	33	boned	bone	VBN
18435	937	34	anchovy	anchovy	NN
18435	937	35	and	and	CC
18435	937	36	boiled	boil	VBN
18435	937	37	celery	celery	NN
18435	937	38	,	,	,
18435	937	39	the	the	DT
18435	937	40	yolks	yolk	NNS
18435	937	41	of	of	IN
18435	937	42	one	one	CD
18435	937	43	or	or	CC
18435	937	44	two	two	CD
18435	937	45	hard	hard	RB
18435	937	46	-	-	HYPH
18435	937	47	boiled	boil	VBN
18435	937	48	eggs	egg	NNS
18435	937	49	,	,	,
18435	937	50	and	and	CC
18435	937	51	two	two	CD
18435	937	52	tablespoons	tablespoon	NNS
18435	937	53	of	of	IN
18435	937	54	sifted	sift	VBN
18435	937	55	breadcrumbs	breadcrumb	NNS
18435	937	56	,	,	,
18435	937	57	with	with	IN
18435	937	58	mace	mace	NN
18435	937	59	,	,	,
18435	937	60	cayenne	cayenne	NN
18435	937	61	pepper	pepper	NN
18435	937	62	and	and	CC
18435	937	63	salt	salt	NN
18435	937	64	to	to	IN
18435	937	65	taste	taste	NN
18435	937	66	,	,	,
18435	937	67	a	a	DT
18435	937	68	small	small	JJ
18435	937	69	quantity	quantity	NN
18435	937	70	of	of	IN
18435	937	71	warm	warm	JJ
18435	937	72	butter	butter	NN
18435	937	73	,	,	,
18435	937	74	and	and	CC
18435	937	75	well	well	RB
18435	937	76	beaten	beat	VBN
18435	937	77	egg	egg	NN
18435	937	78	.	.	.
18435	938	1	Form	form	VB
18435	938	2	the	the	DT
18435	938	3	paste	paste	NN
18435	938	4	into	into	IN
18435	938	5	balls	ball	NNS
18435	938	6	,	,	,
18435	938	7	plunge	plunge	VB
18435	938	8	them	-PRON-	PRP
18435	938	9	into	into	IN
18435	938	10	a	a	DT
18435	938	11	frying	frying	JJ
18435	938	12	-	-	HYPH
18435	938	13	pan	pan	NN
18435	938	14	of	of	IN
18435	938	15	boiling	boil	VBG
18435	938	16	butter	butter	NN
18435	938	17	or	or	CC
18435	938	18	fat	fat	NN
18435	938	19	,	,	,
18435	938	20	fry	fry	VB
18435	938	21	them	-PRON-	PRP
18435	938	22	to	to	IN
18435	938	23	a	a	DT
18435	938	24	good	good	JJ
18435	938	25	color	color	NN
18435	938	26	,	,	,
18435	938	27	and	and	CC
18435	938	28	they	-PRON-	PRP
18435	938	29	are	be	VBP
18435	938	30	ready	ready	JJ
18435	938	31	.	.	.
18435	939	1	They	-PRON-	PRP
18435	939	2	should	should	MD
18435	939	3	be	be	VB
18435	939	4	added	add	VBN
18435	939	5	to	to	IN
18435	939	6	the	the	DT
18435	939	7	soup	soup	NN
18435	939	8	hot	hot	JJ
18435	939	9	.	.	.
18435	940	1	~TRUFFLES	~TRUFFLES	NFP
18435	940	2	FOR	for	IN
18435	940	3	GARNISH~--Choose	GARNISH~--Choose	``
18435	940	4	large	large	JJ
18435	940	5	round	round	JJ
18435	940	6	truffles	truffle	NNS
18435	940	7	,	,	,
18435	940	8	wash	wash	VB
18435	940	9	them	-PRON-	PRP
18435	940	10	thoroughly	thoroughly	RB
18435	940	11	and	and	CC
18435	940	12	peel	peel	VB
18435	940	13	them	-PRON-	PRP
18435	940	14	,	,	,
18435	940	15	and	and	CC
18435	940	16	put	put	VBD
18435	940	17	the	the	DT
18435	940	18	required	require	VBN
18435	940	19	number	number	NN
18435	940	20	into	into	IN
18435	940	21	a	a	DT
18435	940	22	saucepan	saucepan	NN
18435	940	23	,	,	,
18435	940	24	pour	pour	VB
18435	940	25	over	over	IN
18435	940	26	them	-PRON-	PRP
18435	940	27	enough	enough	JJ
18435	940	28	chicken	chicken	NN
18435	940	29	broth	broth	NN
18435	940	30	or	or	CC
18435	940	31	champagne	champagne	NN
18435	940	32	to	to	TO
18435	940	33	nearly	nearly	RB
18435	940	34	cover	cover	VB
18435	940	35	them	-PRON-	PRP
18435	940	36	,	,	,
18435	940	37	add	add	VB
18435	940	38	an	an	DT
18435	940	39	onion	onion	NN
18435	940	40	stuck	stick	VBN
18435	940	41	with	with	IN
18435	940	42	three	three	CD
18435	940	43	or	or	CC
18435	940	44	four	four	CD
18435	940	45	cloves	clove	NNS
18435	940	46	,	,	,
18435	940	47	a	a	DT
18435	940	48	clove	clove	NN
18435	940	49	of	of	IN
18435	940	50	garlic	garlic	NN
18435	940	51	,	,	,
18435	940	52	a	a	DT
18435	940	53	bunch	bunch	NN
18435	940	54	of	of	IN
18435	940	55	sweet	sweet	JJ
18435	940	56	herbs	herb	NNS
18435	940	57	,	,	,
18435	940	58	and	and	CC
18435	940	59	a	a	DT
18435	940	60	little	little	JJ
18435	940	61	of	of	IN
18435	940	62	the	the	DT
18435	940	63	skimmings	skimming	NNS
18435	940	64	of	of	IN
18435	940	65	the	the	DT
18435	940	66	chicken	chicken	NN
18435	940	67	broth	broth	NN
18435	940	68	or	or	CC
18435	940	69	fat	fat	NN
18435	940	70	.	.	.
18435	941	1	Place	place	VB
18435	941	2	the	the	DT
18435	941	3	pan	pan	NN
18435	941	4	on	on	IN
18435	941	5	the	the	DT
18435	941	6	fire	fire	NN
18435	941	7	and	and	CC
18435	941	8	boil	boil	VB
18435	941	9	for	for	IN
18435	941	10	fifteen	fifteen	CD
18435	941	11	minutes	minute	NNS
18435	941	12	with	with	IN
18435	941	13	the	the	DT
18435	941	14	lid	lid	NN
18435	941	15	on	on	RP
18435	941	16	,	,	,
18435	941	17	then	then	RB
18435	941	18	remove	remove	VB
18435	941	19	from	from	IN
18435	941	20	the	the	DT
18435	941	21	fire	fire	NN
18435	941	22	,	,	,
18435	941	23	and	and	CC
18435	941	24	let	let	VB
18435	941	25	the	the	DT
18435	941	26	truffles	truffle	NNS
18435	941	27	cool	cool	JJ
18435	941	28	in	in	IN
18435	941	29	their	-PRON-	PRP$
18435	941	30	liquor	liquor	NN
18435	941	31	.	.	.
18435	942	1	Remove	remove	VB
18435	942	2	them	-PRON-	PRP
18435	942	3	,	,	,
18435	942	4	drain	drain	VBP
18435	942	5	,	,	,
18435	942	6	and	and	CC
18435	942	7	they	-PRON-	PRP
18435	942	8	are	be	VBP
18435	942	9	ready	ready	JJ
18435	942	10	for	for	IN
18435	942	11	use	use	NN
18435	942	12	.	.	.
18435	943	1	Another	another	DT
18435	943	2	way	way	NN
18435	943	3	to	to	TO
18435	943	4	fix	fix	VB
18435	943	5	them	-PRON-	PRP
18435	943	6	is	be	VBZ
18435	943	7	to	to	TO
18435	943	8	boil	boil	VB
18435	943	9	them	-PRON-	PRP
18435	943	10	ten	ten	CD
18435	943	11	minutes	minute	NNS
18435	943	12	and	and	CC
18435	943	13	cut	cut	VBD
18435	943	14	them	-PRON-	PRP
18435	943	15	into	into	IN
18435	943	16	various	various	JJ
18435	943	17	shapes	shape	NNS
18435	943	18	.	.	.
18435	944	1	The	the	DT
18435	944	2	trimmings	trimming	NNS
18435	944	3	from	from	IN
18435	944	4	them	-PRON-	PRP
18435	944	5	as	as	RB
18435	944	6	well	well	RB
18435	944	7	as	as	IN
18435	944	8	the	the	DT
18435	944	9	liquor	liquor	NN
18435	944	10	may	may	MD
18435	944	11	be	be	VB
18435	944	12	used	use	VBN
18435	944	13	in	in	IN
18435	944	14	making	make	VBG
18435	944	15	sauce	sauce	NN
18435	944	16	.	.	.
18435	945	1	~FRIED	~FRIED	NNP
18435	945	2	PARSLEY~--Carefully	parsley~--carefully	RB
18435	945	3	pick	pick	VB
18435	945	4	the	the	DT
18435	945	5	stems	stem	NNS
18435	945	6	from	from	IN
18435	945	7	the	the	DT
18435	945	8	parsley	parsley	NN
18435	945	9	,	,	,
18435	945	10	dry	dry	VB
18435	945	11	it	-PRON-	PRP
18435	945	12	on	on	IN
18435	945	13	a	a	DT
18435	945	14	cloth	cloth	NN
18435	945	15	,	,	,
18435	945	16	put	put	VBN
18435	945	17	into	into	IN
18435	945	18	a	a	DT
18435	945	19	frying	frying	JJ
18435	945	20	basket	basket	NN
18435	945	21	,	,	,
18435	945	22	then	then	RB
18435	945	23	into	into	IN
18435	945	24	hot	hot	JJ
18435	945	25	fat	fat	NN
18435	945	26	.	.	.
18435	946	1	Be	be	VB
18435	946	2	careful	careful	JJ
18435	946	3	that	that	IN
18435	946	4	the	the	DT
18435	946	5	fat	fat	NN
18435	946	6	is	be	VBZ
18435	946	7	not	not	RB
18435	946	8	too	too	RB
18435	946	9	hot	hot	JJ
18435	946	10	.	.	.
18435	947	1	Fry	fry	CD
18435	947	2	for	for	IN
18435	947	3	a	a	DT
18435	947	4	few	few	JJ
18435	947	5	minutes	minute	NNS
18435	947	6	.	.	.
18435	948	1	~BEEF	~BEEF	NFP
18435	948	2	MARROW	MARROW	NNP
18435	948	3	QUENELLES~--Put	QUENELLES~--Put	NNP
18435	948	4	one	one	CD
18435	948	5	-	-	HYPH
18435	948	6	half	half	NN
18435	948	7	pound	pound	NN
18435	948	8	beef	beef	NN
18435	948	9	marrow	marrow	NN
18435	948	10	into	into	IN
18435	948	11	a	a	DT
18435	948	12	basin	basin	NN
18435	948	13	,	,	,
18435	948	14	with	with	IN
18435	948	15	an	an	DT
18435	948	16	equal	equal	JJ
18435	948	17	quantity	quantity	NN
18435	948	18	of	of	IN
18435	948	19	breadcrumbs	breadcrumb	NNS
18435	948	20	,	,	,
18435	948	21	add	add	VB
18435	948	22	two	two	CD
18435	948	23	tablespoons	tablespoon	NNS
18435	948	24	of	of	IN
18435	948	25	flour	flour	NN
18435	948	26	;	;	:
18435	948	27	salt	salt	NN
18435	948	28	and	and	CC
18435	948	29	pepper	pepper	NN
18435	948	30	to	to	IN
18435	948	31	taste	taste	NN
18435	948	32	.	.	.
18435	949	1	Work	work	VB
18435	949	2	it	-PRON-	PRP
18435	949	3	into	into	IN
18435	949	4	a	a	DT
18435	949	5	smooth	smooth	JJ
18435	949	6	paste	paste	NN
18435	949	7	with	with	IN
18435	949	8	the	the	DT
18435	949	9	yolks	yolk	NNS
18435	949	10	of	of	IN
18435	949	11	six	six	CD
18435	949	12	eggs	egg	NNS
18435	949	13	and	and	CC
18435	949	14	the	the	DT
18435	949	15	whites	white	NNS
18435	949	16	of	of	IN
18435	949	17	one	one	CD
18435	949	18	.	.	.
18435	950	1	Take	take	VB
18435	950	2	it	-PRON-	PRP
18435	950	3	out	out	RP
18435	950	4	a	a	DT
18435	950	5	little	little	JJ
18435	950	6	at	at	IN
18435	950	7	a	a	DT
18435	950	8	time	time	NN
18435	950	9	and	and	CC
18435	950	10	poach	poach	NN
18435	950	11	in	in	IN
18435	950	12	boiling	boil	VBG
18435	950	13	salted	salt	VBN
18435	950	14	water	water	NN
18435	950	15	,	,	,
18435	950	16	drain	drain	VB
18435	950	17	,	,	,
18435	950	18	trim	trim	VBP
18435	950	19	,	,	,
18435	950	20	and	and	CC
18435	950	21	serve	serve	VB
18435	950	22	very	very	RB
18435	950	23	hot	hot	JJ
18435	950	24	.	.	.
18435	951	1	~CALF	~CALF	NFP
18435	951	2	'S	'S	NNP
18435	951	3	LIVER	LIVER	NNP
18435	951	4	QUENELLES~--Steep	quenelles~--steep	ADD
18435	951	5	a	a	DT
18435	951	6	thick	thick	JJ
18435	951	7	layer	layer	NN
18435	951	8	of	of	IN
18435	951	9	bread	bread	NN
18435	951	10	in	in	IN
18435	951	11	milk	milk	NN
18435	951	12	,	,	,
18435	951	13	until	until	IN
18435	951	14	well	well	RB
18435	951	15	soaked	soak	VBN
18435	951	16	,	,	,
18435	951	17	then	then	RB
18435	951	18	squeeze	squeeze	VB
18435	951	19	and	and	CC
18435	951	20	mix	mix	VB
18435	951	21	with	with	IN
18435	951	22	half	half	PDT
18435	951	23	a	a	DT
18435	951	24	pound	pound	NN
18435	951	25	of	of	IN
18435	951	26	finely	finely	RB
18435	951	27	ground	grind	VBN
18435	951	28	calf	calf	NN
18435	951	29	's	's	POS
18435	951	30	liver	liver	NN
18435	951	31	,	,	,
18435	951	32	and	and	CC
18435	951	33	season	season	NN
18435	951	34	with	with	IN
18435	951	35	parsley	parsley	NN
18435	951	36	,	,	,
18435	951	37	chives	chive	NNS
18435	951	38	and	and	CC
18435	951	39	lemon	lemon	NN
18435	951	40	peel	peel	NN
18435	951	41	in	in	IN
18435	951	42	small	small	JJ
18435	951	43	quantities	quantity	NNS
18435	951	44	,	,	,
18435	951	45	and	and	CC
18435	951	46	all	all	DT
18435	951	47	finely	finely	RB
18435	951	48	ground	grind	VBD
18435	951	49	.	.	.
18435	952	1	Dust	dust	NN
18435	952	2	in	in	IN
18435	952	3	salt	salt	NN
18435	952	4	and	and	CC
18435	952	5	pepper	pepper	NN
18435	952	6	and	and	CC
18435	952	7	a	a	DT
18435	952	8	tablespoonful	tablespoonful	NN
18435	952	9	of	of	IN
18435	952	10	flour	flour	NN
18435	952	11	.	.	.
18435	953	1	Bind	bind	VB
18435	953	2	the	the	DT
18435	953	3	mixture	mixture	NN
18435	953	4	with	with	IN
18435	953	5	beaten	beat	VBN
18435	953	6	eggs	egg	NNS
18435	953	7	.	.	.
18435	954	1	Divide	divide	VB
18435	954	2	the	the	DT
18435	954	3	mixture	mixture	NN
18435	954	4	with	with	IN
18435	954	5	a	a	DT
18435	954	6	tablespoon	tablespoon	NN
18435	954	7	into	into	IN
18435	954	8	small	small	JJ
18435	954	9	quantities	quantity	NNS
18435	954	10	and	and	CC
18435	954	11	shape	shape	VB
18435	954	12	each	each	DT
18435	954	13	one	one	NN
18435	954	14	like	like	IN
18435	954	15	an	an	DT
18435	954	16	oval	oval	NN
18435	954	17	.	.	.
18435	955	1	Plunge	plunge	VB
18435	955	2	the	the	DT
18435	955	3	ovals	oval	NNS
18435	955	4	into	into	IN
18435	955	5	a	a	DT
18435	955	6	saucepan	saucepan	NN
18435	955	7	of	of	IN
18435	955	8	boiling	boil	VBG
18435	955	9	water	water	NN
18435	955	10	and	and	CC
18435	955	11	boil	boil	VB
18435	955	12	for	for	IN
18435	955	13	a	a	DT
18435	955	14	half	half	NN
18435	955	15	an	an	DT
18435	955	16	hour	hour	NN
18435	955	17	.	.	.
18435	956	1	Chop	chop	VB
18435	956	2	some	some	DT
18435	956	3	bacon	bacon	NN
18435	956	4	,	,	,
18435	956	5	place	place	VB
18435	956	6	it	-PRON-	PRP
18435	956	7	in	in	IN
18435	956	8	a	a	DT
18435	956	9	frying	frying	JJ
18435	956	10	-	-	HYPH
18435	956	11	pan	pan	NN
18435	956	12	with	with	IN
18435	956	13	a	a	DT
18435	956	14	lump	lump	NN
18435	956	15	of	of	IN
18435	956	16	butter	butter	NN
18435	956	17	and	and	CC
18435	956	18	fry	fry	NN
18435	956	19	until	until	IN
18435	956	20	brown	brown	NNP
18435	956	21	.	.	.
18435	957	1	When	when	WRB
18435	957	2	the	the	DT
18435	957	3	quenelles	quenelle	NNS
18435	957	4	are	be	VBP
18435	957	5	cooked	cook	VBN
18435	957	6	pour	pour	NN
18435	957	7	the	the	DT
18435	957	8	hot	hot	JJ
18435	957	9	bacon	bacon	NN
18435	957	10	and	and	CC
18435	957	11	fat	fat	NN
18435	957	12	over	over	IN
18435	957	13	them	-PRON-	PRP
18435	957	14	,	,	,
18435	957	15	and	and	CC
18435	957	16	serve	serve	VB
18435	957	17	.	.	.
18435	958	1	~CHICKEN	~CHICKEN	NNP
18435	958	2	QUENELLES~--Mix	QUENELLES~--Mix	VBZ
18435	958	3	together	together	RB
18435	958	4	one	one	CD
18435	958	5	teacupful	teacupful	JJ
18435	958	6	each	each	DT
18435	958	7	of	of	IN
18435	958	8	breadcrumbs	breadcrumb	NNS
18435	958	9	and	and	CC
18435	958	10	finely	finely	RB
18435	958	11	pounded	pound	VBD
18435	958	12	cooked	cooked	JJ
18435	958	13	chicken	chicken	NN
18435	958	14	.	.	.
18435	959	1	Season	season	NN
18435	959	2	highly	highly	RB
18435	959	3	with	with	IN
18435	959	4	salt	salt	NN
18435	959	5	and	and	CC
18435	959	6	cayenne	cayenne	NN
18435	959	7	and	and	CC
18435	959	8	bind	bind	NN
18435	959	9	with	with	IN
18435	959	10	raw	raw	JJ
18435	959	11	egg	egg	NNP
18435	959	12	yolks	yolk	NNS
18435	959	13	.	.	.
18435	960	1	Mold	mold	NN
18435	960	2	into	into	IN
18435	960	3	pieces	piece	NNS
18435	960	4	about	about	IN
18435	960	5	the	the	DT
18435	960	6	size	size	NN
18435	960	7	and	and	CC
18435	960	8	shape	shape	NN
18435	960	9	of	of	IN
18435	960	10	an	an	DT
18435	960	11	olive	olive	NN
18435	960	12	,	,	,
18435	960	13	between	between	IN
18435	960	14	two	two	CD
18435	960	15	spoons	spoon	NNS
18435	960	16	.	.	.
18435	961	1	Roll	roll	VB
18435	961	2	in	in	IN
18435	961	3	egg	egg	NN
18435	961	4	and	and	CC
18435	961	5	cracker	cracker	NN
18435	961	6	dust	dust	NN
18435	961	7	and	and	CC
18435	961	8	fry	fry	VB
18435	961	9	them	-PRON-	PRP
18435	961	10	,	,	,
18435	961	11	or	or	CC
18435	961	12	poach	poach	VBD
18435	961	13	them	-PRON-	PRP
18435	961	14	in	in	IN
18435	961	15	boiling	boil	VBG
18435	961	16	broth	broth	NN
18435	961	17	or	or	CC
18435	961	18	water	water	NN
18435	961	19	until	until	IN
18435	961	20	they	-PRON-	PRP
18435	961	21	float	float	VBP
18435	961	22	,	,	,
18435	961	23	and	and	CC
18435	961	24	use	use	VB
18435	961	25	them	-PRON-	PRP
18435	961	26	as	as	IN
18435	961	27	desired	desire	VBN
18435	961	28	.	.	.
18435	962	1	MISCELLANEOUS	miscellaneous	JJ
18435	962	2	~BEAUREGARD	~beauregard	NN
18435	962	3	EGGS~--Two	EGGS~--Two	VBN
18435	962	4	level	level	NN
18435	962	5	tablespoons	tablespoon	NNS
18435	962	6	butter	butter	NN
18435	962	7	,	,	,
18435	962	8	two	two	CD
18435	962	9	level	level	NN
18435	962	10	tablespoons	tablespoon	NNS
18435	962	11	flour	flour	NN
18435	962	12	,	,	,
18435	962	13	one	one	CD
18435	962	14	-	-	HYPH
18435	962	15	half	half	NN
18435	962	16	level	level	NN
18435	962	17	teaspoon	teaspoon	NN
18435	962	18	salt	salt	NN
18435	962	19	,	,	,
18435	962	20	one	one	CD
18435	962	21	cup	cup	NN
18435	962	22	milk	milk	NN
18435	962	23	,	,	,
18435	962	24	four	four	CD
18435	962	25	hard	hard	RB
18435	962	26	-	-	HYPH
18435	962	27	boiled	boil	VBN
18435	962	28	eggs	egg	NNS
18435	962	29	.	.	.
18435	963	1	Make	make	VB
18435	963	2	a	a	DT
18435	963	3	white	white	JJ
18435	963	4	sauce	sauce	NN
18435	963	5	of	of	IN
18435	963	6	the	the	DT
18435	963	7	butter	butter	NN
18435	963	8	,	,	,
18435	963	9	flour	flour	NN
18435	963	10	,	,	,
18435	963	11	salt	salt	NN
18435	963	12	and	and	CC
18435	963	13	milk	milk	NN
18435	963	14	,	,	,
18435	963	15	and	and	CC
18435	963	16	add	add	VB
18435	963	17	the	the	DT
18435	963	18	whites	white	NNS
18435	963	19	of	of	IN
18435	963	20	the	the	DT
18435	963	21	eggs	egg	NNS
18435	963	22	chopped	chop	VBN
18435	963	23	fine	fine	RB
18435	963	24	.	.	.
18435	964	1	Cut	cut	NN
18435	964	2	buttered	butter	VBD
18435	964	3	toast	toast	NN
18435	964	4	in	in	IN
18435	964	5	pointed	pointed	JJ
18435	964	6	pieces	piece	NNS
18435	964	7	and	and	CC
18435	964	8	arrange	arrange	NN
18435	964	9	on	on	IN
18435	964	10	a	a	DT
18435	964	11	hot	hot	JJ
18435	964	12	plate	plate	NN
18435	964	13	to	to	TO
18435	964	14	form	form	VB
18435	964	15	daisy	daisy	JJ
18435	964	16	petals	petal	NNS
18435	964	17	.	.	.
18435	965	1	Cover	cover	VB
18435	965	2	with	with	IN
18435	965	3	the	the	DT
18435	965	4	sauce	sauce	NN
18435	965	5	and	and	CC
18435	965	6	put	put	VBD
18435	965	7	the	the	DT
18435	965	8	egg	egg	NN
18435	965	9	yolks	yolk	NNS
18435	965	10	through	through	IN
18435	965	11	a	a	DT
18435	965	12	ricer	ricer	NN
18435	965	13	into	into	IN
18435	965	14	the	the	DT
18435	965	15	center	center	NN
18435	965	16	.	.	.
18435	966	1	~EGG	~EGG	NFP
18435	966	2	AND	and	CC
18435	966	3	POTATO	POTATO	NNP
18435	966	4	SCALLOP~--Fill	SCALLOP~--Fill	NNP
18435	966	5	a	a	DT
18435	966	6	buttered	butter	VBN
18435	966	7	baking	baking	NN
18435	966	8	dish	dish	NN
18435	966	9	with	with	IN
18435	966	10	alternate	alternate	JJ
18435	966	11	layers	layer	NNS
18435	966	12	of	of	IN
18435	966	13	cold	cold	JJ
18435	966	14	boiled	boil	VBN
18435	966	15	potatoes	potato	NNS
18435	966	16	sliced	slice	VBD
18435	966	17	thin	thin	JJ
18435	966	18	,	,	,
18435	966	19	hard	hard	RB
18435	966	20	-	-	HYPH
18435	966	21	boiled	boil	VBN
18435	966	22	eggs	egg	NNS
18435	966	23	also	also	RB
18435	966	24	sliced	slice	VBD
18435	966	25	,	,	,
18435	966	26	and	and	CC
18435	966	27	a	a	DT
18435	966	28	rich	rich	JJ
18435	966	29	white	white	JJ
18435	966	30	sauce	sauce	NN
18435	966	31	poured	pour	VBD
18435	966	32	over	over	RP
18435	966	33	each	each	DT
18435	966	34	layer	layer	NN
18435	966	35	.	.	.
18435	967	1	Cover	cover	VB
18435	967	2	the	the	DT
18435	967	3	top	top	NN
18435	967	4	with	with	IN
18435	967	5	buttered	butter	VBN
18435	967	6	crumbs	crumb	NNS
18435	967	7	and	and	CC
18435	967	8	set	set	VBD
18435	967	9	in	in	IN
18435	967	10	the	the	DT
18435	967	11	oven	oven	NN
18435	967	12	until	until	IN
18435	967	13	the	the	DT
18435	967	14	crumbs	crumb	NNS
18435	967	15	are	be	VBP
18435	967	16	browned	brown	VBN
18435	967	17	.	.	.
18435	968	1	~EGGS	~EGGS	NFP
18435	968	2	SCRAMBLED	SCRAMBLED	NNP
18435	968	3	IN	in	IN
18435	968	4	MILK~--Half	milk~--half	CD
18435	968	5	pint	pint	NN
18435	968	6	of	of	IN
18435	968	7	milk	milk	NN
18435	968	8	,	,	,
18435	968	9	five	five	CD
18435	968	10	eggs	egg	NNS
18435	968	11	.	.	.
18435	969	1	Heat	heat	VB
18435	969	2	the	the	DT
18435	969	3	milk	milk	NN
18435	969	4	in	in	IN
18435	969	5	a	a	DT
18435	969	6	saucepan	saucepan	NN
18435	969	7	and	and	CC
18435	969	8	when	when	WRB
18435	969	9	it	-PRON-	PRP
18435	969	10	is	be	VBZ
18435	969	11	just	just	RB
18435	969	12	at	at	IN
18435	969	13	the	the	DT
18435	969	14	boiling	boiling	NN
18435	969	15	point	point	NN
18435	969	16	stir	stir	NN
18435	969	17	in	in	IN
18435	969	18	the	the	DT
18435	969	19	eggs	egg	NNS
18435	969	20	,	,	,
18435	969	21	which	which	WDT
18435	969	22	should	should	MD
18435	969	23	have	have	VB
18435	969	24	been	be	VBN
18435	969	25	beaten	beat	VBN
18435	969	26	enough	enough	JJ
18435	969	27	to	to	TO
18435	969	28	mix	mix	VB
18435	969	29	them	-PRON-	PRP
18435	969	30	thoroughly	thoroughly	RB
18435	969	31	.	.	.
18435	970	1	Stir	stir	VB
18435	970	2	steadily	steadily	RB
18435	970	3	until	until	IN
18435	970	4	they	-PRON-	PRP
18435	970	5	thicken	thicken	VBP
18435	970	6	,	,	,
18435	970	7	add	add	VB
18435	970	8	a	a	DT
18435	970	9	half	half	NN
18435	970	10	teaspoonful	teaspoonful	JJ
18435	970	11	of	of	IN
18435	970	12	salt	salt	NN
18435	970	13	and	and	CC
18435	970	14	serve	serve	VB
18435	970	15	at	at	IN
18435	970	16	once	once	RB
18435	970	17	.	.	.
18435	971	1	~EGG	~EGG	NFP
18435	971	2	WITH	with	IN
18435	971	3	WHITE	WHITE	NNP
18435	971	4	SAUCE	SAUCE	VBN
18435	971	5	FOR	for	IN
18435	971	6	LUNCHEON~--Cut	luncheon~--cut	JJ
18435	971	7	stale	stale	JJ
18435	971	8	bread	bread	NN
18435	971	9	into	into	IN
18435	971	10	one	one	CD
18435	971	11	-	-	HYPH
18435	971	12	fourth	fourth	NN
18435	971	13	slices	slice	NNS
18435	971	14	and	and	CC
18435	971	15	shape	shape	NN
18435	971	16	into	into	IN
18435	971	17	rounds	round	NNS
18435	971	18	,	,	,
18435	971	19	then	then	RB
18435	971	20	saute	saute	VB
18435	971	21	in	in	IN
18435	971	22	olive	olive	JJ
18435	971	23	oil	oil	NN
18435	971	24	.	.	.
18435	972	1	Arrange	arrange	VB
18435	972	2	on	on	IN
18435	972	3	a	a	DT
18435	972	4	hot	hot	JJ
18435	972	5	platter	platter	NN
18435	972	6	and	and	CC
18435	972	7	on	on	IN
18435	972	8	each	each	DT
18435	972	9	place	place	NN
18435	972	10	a	a	DT
18435	972	11	French	french	JJ
18435	972	12	poached	poached	JJ
18435	972	13	egg	egg	NN
18435	972	14	.	.	.
18435	973	1	Cover	cover	NN
18435	973	2	with	with	IN
18435	973	3	Marnay	Marnay	NNP
18435	973	4	sauce	sauce	NN
18435	973	5	,	,	,
18435	973	6	sprinkle	sprinkle	VB
18435	973	7	with	with	IN
18435	973	8	buttered	butter	VBN
18435	973	9	breadcrumbs	breadcrumb	NNS
18435	973	10	and	and	CC
18435	973	11	put	put	VBD
18435	973	12	in	in	RP
18435	973	13	oven	oven	NN
18435	973	14	just	just	RB
18435	973	15	long	long	RB
18435	973	16	enough	enough	RB
18435	973	17	to	to	TO
18435	973	18	brown	brown	JJ
18435	973	19	crumbs	crumb	NNS
18435	973	20	.	.	.
18435	974	1	For	for	IN
18435	974	2	the	the	DT
18435	974	3	Marnay	Marnay	NNP
18435	974	4	sauce	sauce	NN
18435	974	5	,	,	,
18435	974	6	cook	cook	VB
18435	974	7	one	one	CD
18435	974	8	and	and	CC
18435	974	9	one	one	CD
18435	974	10	-	-	HYPH
18435	974	11	half	half	NN
18435	974	12	cups	cup	NNS
18435	974	13	of	of	IN
18435	974	14	chicken	chicken	NN
18435	974	15	stock	stock	NN
18435	974	16	with	with	IN
18435	974	17	one	one	CD
18435	974	18	slice	slice	NN
18435	974	19	of	of	IN
18435	974	20	onion	onion	NN
18435	974	21	,	,	,
18435	974	22	one	one	CD
18435	974	23	slice	slice	NN
18435	974	24	carrot	carrot	NN
18435	974	25	,	,	,
18435	974	26	bit	bit	NN
18435	974	27	of	of	IN
18435	974	28	bay	bay	NNP
18435	974	29	leaf	leaf	NN
18435	974	30	,	,	,
18435	974	31	a	a	DT
18435	974	32	sprig	sprig	NN
18435	974	33	of	of	IN
18435	974	34	parsley	parsley	NNP
18435	974	35	and	and	CC
18435	974	36	six	six	CD
18435	974	37	peppercorns	peppercorn	NNS
18435	974	38	until	until	IN
18435	974	39	reduced	reduce	VBN
18435	974	40	to	to	IN
18435	974	41	one	one	CD
18435	974	42	cup	cup	NN
18435	974	43	,	,	,
18435	974	44	then	then	RB
18435	974	45	strain	strain	VB
18435	974	46	.	.	.
18435	975	1	Melt	Melt	NNP
18435	975	2	one	one	CD
18435	975	3	-	-	HYPH
18435	975	4	fourth	fourth	NN
18435	975	5	cup	cup	NN
18435	975	6	of	of	IN
18435	975	7	butter	butter	NN
18435	975	8	,	,	,
18435	975	9	add	add	VB
18435	975	10	one	one	CD
18435	975	11	-	-	HYPH
18435	975	12	fourth	fourth	NN
18435	975	13	cup	cup	NN
18435	975	14	flour	flour	NN
18435	975	15	,	,	,
18435	975	16	and	and	CC
18435	975	17	stir	stir	VB
18435	975	18	until	until	IN
18435	975	19	well	well	RB
18435	975	20	blended	blend	VBN
18435	975	21	,	,	,
18435	975	22	then	then	RB
18435	975	23	pour	pour	VB
18435	975	24	on	on	RP
18435	975	25	gradually	gradually	RB
18435	975	26	while	while	IN
18435	975	27	constantly	constantly	RB
18435	975	28	heating	heat	VBG
18435	975	29	the	the	DT
18435	975	30	chicken	chicken	NN
18435	975	31	stock	stock	NN
18435	975	32	and	and	CC
18435	975	33	three	three	CD
18435	975	34	-	-	HYPH
18435	975	35	fourths	fourth	NNS
18435	975	36	cup	cup	NN
18435	975	37	scalded	scald	VBN
18435	975	38	milk	milk	NN
18435	975	39	.	.	.
18435	976	1	Bring	bring	VB
18435	976	2	to	to	IN
18435	976	3	the	the	DT
18435	976	4	boiling	boiling	NN
18435	976	5	point	point	NN
18435	976	6	and	and	CC
18435	976	7	add	add	VB
18435	976	8	one	one	CD
18435	976	9	-	-	HYPH
18435	976	10	half	half	NN
18435	976	11	teaspoon	teaspoon	NN
18435	976	12	salt	salt	NN
18435	976	13	,	,	,
18435	976	14	one	one	CD
18435	976	15	-	-	HYPH
18435	976	16	eighth	eighth	JJ
18435	976	17	teaspoon	teaspoon	NN
18435	976	18	paprika	paprika	NNS
18435	976	19	,	,	,
18435	976	20	two	two	CD
18435	976	21	tablespoons	tablespoon	NNS
18435	976	22	of	of	IN
18435	976	23	Parmesean	parmesean	JJ
18435	976	24	cheese	cheese	NN
18435	976	25	and	and	CC
18435	976	26	one	one	CD
18435	976	27	-	-	HYPH
18435	976	28	half	half	NN
18435	976	29	cup	cup	NN
18435	976	30	goose	goose	NN
18435	976	31	or	or	CC
18435	976	32	duck	duck	NN
18435	976	33	liver	liver	NN
18435	976	34	,	,	,
18435	976	35	cut	cut	VBN
18435	976	36	in	in	IN
18435	976	37	one	one	CD
18435	976	38	-	-	HYPH
18435	976	39	third	third	NN
18435	976	40	inch	inch	NN
18435	976	41	cubes	cube	NNS
18435	976	42	.	.	.
18435	977	1	~LIGHT	~LIGHT	NFP
18435	977	2	OMELET~--Separate	OMELET~--Separate	``
18435	977	3	your	-PRON-	PRP$
18435	977	4	eggs	egg	NNS
18435	977	5	and	and	CC
18435	977	6	beat	beat	VBD
18435	977	7	the	the	DT
18435	977	8	yolks	yolk	NNS
18435	977	9	until	until	IN
18435	977	10	thick	thick	JJ
18435	977	11	and	and	CC
18435	977	12	light	light	JJ
18435	977	13	colored	color	VBN
18435	977	14	,	,	,
18435	977	15	adding	add	VBG
18435	977	16	a	a	DT
18435	977	17	tablespoonful	tablespoonful	JJ
18435	977	18	cold	cold	JJ
18435	977	19	water	water	NN
18435	977	20	for	for	IN
18435	977	21	each	each	DT
18435	977	22	yolk	yolk	NN
18435	977	23	and	and	CC
18435	977	24	a	a	DT
18435	977	25	seasoning	seasoning	NN
18435	977	26	of	of	IN
18435	977	27	salt	salt	NN
18435	977	28	and	and	CC
18435	977	29	pepper	pepper	NN
18435	977	30	.	.	.
18435	978	1	Beat	beat	VB
18435	978	2	the	the	DT
18435	978	3	whites	white	NNS
18435	978	4	until	until	IN
18435	978	5	they	-PRON-	PRP
18435	978	6	are	be	VBP
18435	978	7	dry	dry	JJ
18435	978	8	and	and	CC
18435	978	9	will	will	MD
18435	978	10	not	not	RB
18435	978	11	slip	slip	VB
18435	978	12	from	from	IN
18435	978	13	the	the	DT
18435	978	14	dish	dish	NN
18435	978	15	,	,	,
18435	978	16	then	then	RB
18435	978	17	turn	turn	VB
18435	978	18	into	into	IN
18435	978	19	them	-PRON-	PRP
18435	978	20	the	the	DT
18435	978	21	beaten	beaten	JJ
18435	978	22	yolks	yolk	NNS
18435	978	23	,	,	,
18435	978	24	folding	fold	VBG
18435	978	25	carefully	carefully	RB
18435	978	26	until	until	IN
18435	978	27	thoroughly	thoroughly	RB
18435	978	28	blended	blend	VBN
18435	978	29	.	.	.
18435	979	1	Have	have	VBP
18435	979	2	the	the	DT
18435	979	3	pan	pan	NN
18435	979	4	hot	hot	JJ
18435	979	5	and	and	CC
18435	979	6	butter	butter	NN
18435	979	7	melted	melt	VBN
18435	979	8	,	,	,
18435	979	9	turn	turn	VBP
18435	979	10	in	in	RP
18435	979	11	the	the	DT
18435	979	12	mixture	mixture	NN
18435	979	13	,	,	,
18435	979	14	smothering	smother	VBG
18435	979	15	it	-PRON-	PRP
18435	979	16	over	over	IN
18435	979	17	the	the	DT
18435	979	18	top	top	NN
18435	979	19	,	,	,
18435	979	20	cover	cover	NN
18435	979	21	and	and	CC
18435	979	22	place	place	NN
18435	979	23	on	on	IN
18435	979	24	asbestos	asbestos	NN
18435	979	25	mat	mat	NN
18435	979	26	on	on	IN
18435	979	27	top	top	NN
18435	979	28	of	of	IN
18435	979	29	stove	stove	NN
18435	979	30	until	until	IN
18435	979	31	well	well	RB
18435	979	32	risen	rise	VBN
18435	979	33	,	,	,
18435	979	34	then	then	RB
18435	979	35	uncover	uncover	VBP
18435	979	36	and	and	CC
18435	979	37	set	set	VBD
18435	979	38	in	in	IN
18435	979	39	the	the	DT
18435	979	40	oven	oven	NN
18435	979	41	to	to	TO
18435	979	42	dry	dry	VB
18435	979	43	.	.	.
18435	980	1	Try	try	VB
18435	980	2	it	-PRON-	PRP
18435	980	3	with	with	IN
18435	980	4	a	a	DT
18435	980	5	heated	heated	JJ
18435	980	6	silver	silver	NN
18435	980	7	knife	knife	NN
18435	980	8	thrust	thrust	VBN
18435	980	9	in	in	IN
18435	980	10	the	the	DT
18435	980	11	middle	middle	NN
18435	980	12	.	.	.
18435	981	1	When	when	WRB
18435	981	2	done	do	VBN
18435	981	3	,	,	,
18435	981	4	cut	cut	VBN
18435	981	5	across	across	IN
18435	981	6	the	the	DT
18435	981	7	middle	middle	NN
18435	981	8	,	,	,
18435	981	9	fold	fold	VB
18435	981	10	and	and	CC
18435	981	11	turn	turn	VB
18435	981	12	out	out	RP
18435	981	13	,	,	,
18435	981	14	dust	dust	NN
18435	981	15	with	with	IN
18435	981	16	sugar	sugar	NN
18435	981	17	,	,	,
18435	981	18	glaze	glaze	VB
18435	981	19	and	and	CC
18435	981	20	serve	serve	VB
18435	981	21	quickly	quickly	RB
18435	981	22	.	.	.
18435	982	1	~OMELET	~omelet	RB
18435	982	2	FOR	for	IN
18435	982	3	ONE~--Beat	one~--beat	NN
18435	982	4	the	the	DT
18435	982	5	yolks	yolk	NNS
18435	982	6	of	of	IN
18435	982	7	two	two	CD
18435	982	8	eggs	egg	NNS
18435	982	9	until	until	IN
18435	982	10	creamy	creamy	NNP
18435	982	11	,	,	,
18435	982	12	add	add	VB
18435	982	13	four	four	CD
18435	982	14	tablespoons	tablespoon	NNS
18435	982	15	of	of	IN
18435	982	16	milk	milk	NN
18435	982	17	and	and	CC
18435	982	18	saltspoon	saltspoon	NN
18435	982	19	of	of	IN
18435	982	20	salt	salt	NN
18435	982	21	.	.	.
18435	983	1	Add	add	VB
18435	983	2	the	the	DT
18435	983	3	whites	white	NNS
18435	983	4	beaten	beat	VBD
18435	983	5	stiff	stiff	JJ
18435	983	6	and	and	CC
18435	983	7	put	put	VBD
18435	983	8	into	into	IN
18435	983	9	a	a	DT
18435	983	10	hot	hot	JJ
18435	983	11	pan	pan	NN
18435	983	12	in	in	IN
18435	983	13	which	which	WDT
18435	983	14	a	a	DT
18435	983	15	rounding	round	VBG
18435	983	16	teaspoon	teaspoon	NN
18435	983	17	of	of	IN
18435	983	18	butter	butter	NN
18435	983	19	is	be	VBZ
18435	983	20	melted	melt	VBN
18435	983	21	.	.	.
18435	984	1	The	the	DT
18435	984	2	mixture	mixture	NN
18435	984	3	should	should	MD
18435	984	4	begin	begin	VB
18435	984	5	to	to	TO
18435	984	6	bubble	bubble	VB
18435	984	7	almost	almost	RB
18435	984	8	at	at	IN
18435	984	9	once	once	RB
18435	984	10	;	;	:
18435	984	11	cook	cook	VB
18435	984	12	three	three	CD
18435	984	13	or	or	CC
18435	984	14	four	four	CD
18435	984	15	minutes	minute	NNS
18435	984	16	,	,	,
18435	984	17	slipping	slip	VBG
18435	984	18	a	a	DT
18435	984	19	knife	knife	NN
18435	984	20	under	under	IN
18435	984	21	now	now	RB
18435	984	22	and	and	CC
18435	984	23	then	then	RB
18435	984	24	to	to	TO
18435	984	25	keep	keep	VB
18435	984	26	the	the	DT
18435	984	27	under	under	JJ
18435	984	28	side	side	NN
18435	984	29	from	from	IN
18435	984	30	burning	burn	VBG
18435	984	31	.	.	.
18435	985	1	When	when	WRB
18435	985	2	the	the	DT
18435	985	3	top	top	NN
18435	985	4	begins	begin	VBZ
18435	985	5	to	to	TO
18435	985	6	set	set	VB
18435	985	7	,	,	,
18435	985	8	fold	fold	VB
18435	985	9	it	-PRON-	PRP
18435	985	10	over	over	RP
18435	985	11	and	and	CC
18435	985	12	turn	turn	VB
18435	985	13	on	on	RP
18435	985	14	a	a	DT
18435	985	15	hot	hot	JJ
18435	985	16	platter	platter	NN
18435	985	17	.	.	.
18435	986	1	~SCRAMBLED	~SCRAMBLED	NFP
18435	986	2	EGGS	EGGS	NNP
18435	986	3	WITH	with	IN
18435	986	4	MUSHROOMS~--Pare	MUSHROOMS~--Pare	NNP
18435	986	5	,	,	,
18435	986	6	wash	wash	VB
18435	986	7	and	and	CC
18435	986	8	slice	slice	VB
18435	986	9	half	half	PDT
18435	986	10	a	a	DT
18435	986	11	pound	pound	NN
18435	986	12	of	of	IN
18435	986	13	fresh	fresh	JJ
18435	986	14	mushrooms	mushroom	NNS
18435	986	15	,	,	,
18435	986	16	put	put	VBD
18435	986	17	them	-PRON-	PRP
18435	986	18	in	in	IN
18435	986	19	a	a	DT
18435	986	20	sautoir	sautoir	NN
18435	986	21	;	;	:
18435	986	22	cover	cover	VB
18435	986	23	,	,	,
18435	986	24	shake	shake	VB
18435	986	25	the	the	DT
18435	986	26	sautoir	sautoir	NN
18435	986	27	once	once	RB
18435	986	28	in	in	IN
18435	986	29	awhile	awhile	JJ
18435	986	30	and	and	CC
18435	986	31	cook	cook	VB
18435	986	32	ten	ten	CD
18435	986	33	minutes	minute	NNS
18435	986	34	.	.	.
18435	987	1	Break	break	VB
18435	987	2	and	and	CC
18435	987	3	beat	beat	VBD
18435	987	4	five	five	CD
18435	987	5	or	or	CC
18435	987	6	six	six	CD
18435	987	7	eggs	egg	NNS
18435	987	8	in	in	IN
18435	987	9	a	a	DT
18435	987	10	saucepan	saucepan	NN
18435	987	11	,	,	,
18435	987	12	adding	add	VBG
18435	987	13	seasoning	seasoning	NN
18435	987	14	of	of	IN
18435	987	15	salt	salt	NN
18435	987	16	,	,	,
18435	987	17	pepper	pepper	NN
18435	987	18	,	,	,
18435	987	19	nutmeg	nutmeg	NN
18435	987	20	and	and	CC
18435	987	21	one	one	CD
18435	987	22	-	-	HYPH
18435	987	23	half	half	NN
18435	987	24	ounces	ounce	NNS
18435	987	25	of	of	IN
18435	987	26	butter	butter	NN
18435	987	27	cut	cut	NN
18435	987	28	into	into	IN
18435	987	29	bits	bit	NNS
18435	987	30	.	.	.
18435	988	1	Add	add	VB
18435	988	2	the	the	DT
18435	988	3	mushrooms	mushroom	NNS
18435	988	4	,	,	,
18435	988	5	set	set	VBN
18435	988	6	over	over	IN
18435	988	7	the	the	DT
18435	988	8	fire	fire	NN
18435	988	9	,	,	,
18435	988	10	stir	stir	VB
18435	988	11	constantly	constantly	RB
18435	988	12	with	with	IN
18435	988	13	wooden	wooden	JJ
18435	988	14	paddle	paddle	NN
18435	988	15	,	,	,
18435	988	16	and	and	CC
18435	988	17	when	when	WRB
18435	988	18	eggs	egg	NNS
18435	988	19	are	be	VBP
18435	988	20	thick	thick	JJ
18435	988	21	and	and	CC
18435	988	22	creamy	creamy	JJ
18435	988	23	turn	turn	NN
18435	988	24	into	into	IN
18435	988	25	a	a	DT
18435	988	26	heated	heated	JJ
18435	988	27	dish	dish	NN
18435	988	28	,	,	,
18435	988	29	garnish	garnish	VBP
18435	988	30	with	with	IN
18435	988	31	toasted	toasted	JJ
18435	988	32	bread	bread	NN
18435	988	33	points	point	NNS
18435	988	34	,	,	,
18435	988	35	and	and	CC
18435	988	36	serve	serve	VB
18435	988	37	at	at	IN
18435	988	38	once	once	RB
18435	988	39	.	.	.
18435	989	1	~SCRAMBLED	~SCRAMBLED	NFP
18435	989	2	EGGS	EGGS	NNP
18435	989	3	WITH	with	IN
18435	989	4	PEPPERS~--Scrambled	peppers~--scrambled	JJ
18435	989	5	eggs	egg	NNS
18435	989	6	on	on	IN
18435	989	7	toast	toast	NN
18435	989	8	with	with	IN
18435	989	9	chopped	chopped	JJ
18435	989	10	sweet	sweet	JJ
18435	989	11	green	green	JJ
18435	989	12	peppers	pepper	NNS
18435	989	13	make	make	VBP
18435	989	14	an	an	DT
18435	989	15	excellent	excellent	JJ
18435	989	16	breakfast	breakfast	NN
18435	989	17	dish	dish	NN
18435	989	18	.	.	.
18435	990	1	Toast	toast	NN
18435	990	2	four	four	CD
18435	990	3	slices	slice	NNS
18435	990	4	of	of	IN
18435	990	5	bread	bread	NN
18435	990	6	,	,	,
18435	990	7	butter	butter	NN
18435	990	8	,	,	,
18435	990	9	and	and	CC
18435	990	10	put	put	VBD
18435	990	11	where	where	WRB
18435	990	12	the	the	DT
18435	990	13	platter	platter	NN
18435	990	14	on	on	IN
18435	990	15	which	which	WDT
18435	990	16	they	-PRON-	PRP
18435	990	17	are	be	VBP
18435	990	18	arranged	arrange	VBN
18435	990	19	will	will	MD
18435	990	20	keep	keep	VB
18435	990	21	hot	hot	JJ
18435	990	22	.	.	.
18435	991	1	Put	put	VB
18435	991	2	a	a	DT
18435	991	3	tablespoonful	tablespoonful	NN
18435	991	4	of	of	IN
18435	991	5	butter	butter	NN
18435	991	6	in	in	IN
18435	991	7	a	a	DT
18435	991	8	hot	hot	JJ
18435	991	9	frying	frying	JJ
18435	991	10	-	-	HYPH
18435	991	11	pan	pan	NN
18435	991	12	,	,	,
18435	991	13	as	as	RB
18435	991	14	soon	soon	RB
18435	991	15	as	as	IN
18435	991	16	it	-PRON-	PRP
18435	991	17	bubbles	bubble	VBZ
18435	991	18	turn	turn	VBP
18435	991	19	in	in	IN
18435	991	20	half	half	PDT
18435	991	21	a	a	DT
18435	991	22	dozen	dozen	NN
18435	991	23	eggs	egg	NNS
18435	991	24	which	which	WDT
18435	991	25	have	have	VBP
18435	991	26	been	be	VBN
18435	991	27	broken	break	VBN
18435	991	28	into	into	IN
18435	991	29	a	a	DT
18435	991	30	bowl	bowl	NN
18435	991	31	,	,	,
18435	991	32	and	and	CC
18435	991	33	mix	mix	VB
18435	991	34	with	with	IN
18435	991	35	half	half	PDT
18435	991	36	a	a	DT
18435	991	37	dozen	dozen	NN
18435	991	38	tablespoonfuls	tablespoonful	NNS
18435	991	39	of	of	IN
18435	991	40	water	water	NN
18435	991	41	.	.	.
18435	992	1	As	as	IN
18435	992	2	the	the	DT
18435	992	3	whites	white	NNS
18435	992	4	begin	begin	VBP
18435	992	5	to	to	TO
18435	992	6	set	set	VB
18435	992	7	,	,	,
18435	992	8	whip	whip	VB
18435	992	9	together	together	RB
18435	992	10	quickly	quickly	RB
18435	992	11	with	with	IN
18435	992	12	a	a	DT
18435	992	13	silver	silver	JJ
18435	992	14	knife	knife	NN
18435	992	15	.	.	.
18435	993	1	Sprinkle	sprinkle	VB
18435	993	2	over	over	IN
18435	993	3	the	the	DT
18435	993	4	top	top	JJ
18435	993	5	two	two	CD
18435	993	6	finely	finely	RB
18435	993	7	cut	cut	VBD
18435	993	8	peppers	pepper	NNS
18435	993	9	from	from	IN
18435	993	10	which	which	WDT
18435	993	11	the	the	DT
18435	993	12	seeds	seed	NNS
18435	993	13	have	have	VBP
18435	993	14	been	be	VBN
18435	993	15	removed	remove	VBN
18435	993	16	,	,	,
18435	993	17	stir	stir	VB
18435	993	18	through	through	IN
18435	993	19	the	the	DT
18435	993	20	eggs	egg	NNS
18435	993	21	,	,	,
18435	993	22	let	let	VB
18435	993	23	the	the	DT
18435	993	24	whole	whole	JJ
18435	993	25	cook	cook	VB
18435	993	26	a	a	DT
18435	993	27	half	half	NN
18435	993	28	minute	minute	NN
18435	993	29	,	,	,
18435	993	30	then	then	RB
18435	993	31	pour	pour	VB
18435	993	32	over	over	IN
18435	993	33	the	the	DT
18435	993	34	slices	slice	NNS
18435	993	35	of	of	IN
18435	993	36	toast	toast	NN
18435	993	37	,	,	,
18435	993	38	garnish	garnish	VBP
18435	993	39	with	with	IN
18435	993	40	sprigs	sprig	NNS
18435	993	41	of	of	IN
18435	993	42	parsley	parsley	NN
18435	993	43	,	,	,
18435	993	44	and	and	CC
18435	993	45	serve	serve	VB
18435	993	46	at	at	IN
18435	993	47	once	once	RB
18435	993	48	.	.	.
18435	994	1	~SCOTCH	~scotch	XX
18435	994	2	EGGS~--Shell	eggs~--shell	ADD
18435	994	3	six	six	CD
18435	994	4	hard	hard	RB
18435	994	5	-	-	HYPH
18435	994	6	boiled	boil	VBN
18435	994	7	eggs	egg	NNS
18435	994	8	and	and	CC
18435	994	9	cover	cover	VB
18435	994	10	with	with	IN
18435	994	11	a	a	DT
18435	994	12	paste	paste	NN
18435	994	13	made	make	VBN
18435	994	14	of	of	IN
18435	994	15	one	one	CD
18435	994	16	-	-	HYPH
18435	994	17	third	third	JJ
18435	994	18	stale	stale	JJ
18435	994	19	breadcrumbs	breadcrumb	NNS
18435	994	20	cooked	cook	VBD
18435	994	21	soft	soft	JJ
18435	994	22	in	in	IN
18435	994	23	one	one	CD
18435	994	24	-	-	HYPH
18435	994	25	third	third	NN
18435	994	26	cup	cup	NN
18435	994	27	milk	milk	NN
18435	994	28	,	,	,
18435	994	29	then	then	RB
18435	994	30	mix	mix	VB
18435	994	31	with	with	IN
18435	994	32	one	one	CD
18435	994	33	cup	cup	NN
18435	994	34	lean	lean	NNP
18435	994	35	boiled	boil	VBN
18435	994	36	ham	ham	NNP
18435	994	37	minced	mince	VBD
18435	994	38	very	very	RB
18435	994	39	fine	fine	JJ
18435	994	40	and	and	CC
18435	994	41	seasoned	season	VBN
18435	994	42	with	with	IN
18435	994	43	cayenne	cayenne	NN
18435	994	44	pepper	pepper	NN
18435	994	45	,	,	,
18435	994	46	one	one	CD
18435	994	47	-	-	HYPH
18435	994	48	half	half	NN
18435	994	49	teaspoon	teaspoon	NN
18435	994	50	mixed	mixed	JJ
18435	994	51	mustard	mustard	NN
18435	994	52	and	and	CC
18435	994	53	one	one	CD
18435	994	54	raw	raw	JJ
18435	994	55	egg	egg	NN
18435	994	56	beaten	beat	VBN
18435	994	57	.	.	.
18435	995	1	Roll	roll	VB
18435	995	2	slightly	slightly	RB
18435	995	3	in	in	IN
18435	995	4	fine	fine	JJ
18435	995	5	breadcrumbs	breadcrumb	NNS
18435	995	6	and	and	CC
18435	995	7	fry	fry	VB
18435	995	8	in	in	IN
18435	995	9	hot	hot	JJ
18435	995	10	deep	deep	JJ
18435	995	11	fat	fat	NN
18435	995	12	a	a	DT
18435	995	13	delicate	delicate	JJ
18435	995	14	brown	brown	NN
18435	995	15	.	.	.
18435	996	1	~BANANAS	~BANANAS	NFP
18435	996	2	WITH	with	IN
18435	996	3	OATMEAL~--Add	oatmeal~--add	CD
18435	996	4	a	a	DT
18435	996	5	teaspoonful	teaspoonful	NN
18435	996	6	of	of	IN
18435	996	7	salt	salt	NN
18435	996	8	to	to	IN
18435	996	9	a	a	DT
18435	996	10	quart	quart	NN
18435	996	11	of	of	IN
18435	996	12	rapidly	rapidly	RB
18435	996	13	boiling	boil	VBG
18435	996	14	water	water	NN
18435	996	15	and	and	CC
18435	996	16	sprinkle	sprinkle	VB
18435	996	17	in	in	IN
18435	996	18	two	two	CD
18435	996	19	cups	cup	NNS
18435	996	20	of	of	IN
18435	996	21	rolled	roll	VBN
18435	996	22	oatmeal	oatmeal	NN
18435	996	23	.	.	.
18435	997	1	Set	set	VB
18435	997	2	the	the	DT
18435	997	3	saucepan	saucepan	NN
18435	997	4	into	into	IN
18435	997	5	another	another	DT
18435	997	6	dish	dish	NN
18435	997	7	of	of	IN
18435	997	8	boiling	boil	VBG
18435	997	9	water	water	NN
18435	997	10	(	(	-LRB-
18435	997	11	double	double	JJ
18435	997	12	boiler	boiler	NN
18435	997	13	)	)	-RRB-
18435	997	14	,	,	,
18435	997	15	cover	cover	VB
18435	997	16	and	and	CC
18435	997	17	cook	cook	NN
18435	997	18	at	at	RB
18435	997	19	least	least	RBS
18435	997	20	one	one	CD
18435	997	21	hour	hour	NN
18435	997	22	.	.	.
18435	998	1	Longer	long	JJR
18435	998	2	cooking	cooking	NN
18435	998	3	is	be	VBZ
18435	998	4	preferable	preferable	JJ
18435	998	5	.	.	.
18435	999	1	Have	have	VBP
18435	999	2	ready	ready	JJ
18435	999	3	half	half	PDT
18435	999	4	a	a	DT
18435	999	5	banana	banana	NN
18435	999	6	for	for	IN
18435	999	7	each	each	DT
18435	999	8	person	person	NN
18435	999	9	to	to	TO
18435	999	10	be	be	VB
18435	999	11	served	serve	VBN
18435	999	12	.	.	.
18435	1000	1	The	the	DT
18435	1000	2	banana	banana	NN
18435	1000	3	should	should	MD
18435	1000	4	be	be	VB
18435	1000	5	peeled	peel	VBN
18435	1000	6	and	and	CC
18435	1000	7	cut	cut	VBN
18435	1000	8	in	in	IN
18435	1000	9	thin	thin	JJ
18435	1000	10	slices	slice	NNS
18435	1000	11	.	.	.
18435	1001	1	Put	put	VB
18435	1001	2	a	a	DT
18435	1001	3	spoonful	spoonful	NN
18435	1001	4	of	of	IN
18435	1001	5	the	the	DT
18435	1001	6	hot	hot	JJ
18435	1001	7	oatmeal	oatmeal	NN
18435	1001	8	over	over	IN
18435	1001	9	the	the	DT
18435	1001	10	bananas	banana	NNS
18435	1001	11	in	in	IN
18435	1001	12	the	the	DT
18435	1001	13	serving	serve	VBG
18435	1001	14	dishes	dish	NNS
18435	1001	15	.	.	.
18435	1002	1	Pass	pass	VB
18435	1002	2	at	at	IN
18435	1002	3	the	the	DT
18435	1002	4	same	same	JJ
18435	1002	5	time	time	NN
18435	1002	6	sugar	sugar	NN
18435	1002	7	and	and	CC
18435	1002	8	milk	milk	NN
18435	1002	9	or	or	CC
18435	1002	10	cream	cream	NN
18435	1002	11	.	.	.
18435	1003	1	Other	other	JJ
18435	1003	2	cereals	cereal	NNS
18435	1003	3	may	may	MD
18435	1003	4	be	be	VB
18435	1003	5	served	serve	VBN
18435	1003	6	with	with	IN
18435	1003	7	bananas	banana	NNS
18435	1003	8	in	in	IN
18435	1003	9	the	the	DT
18435	1003	10	same	same	JJ
18435	1003	11	way	way	NN
18435	1003	12	.	.	.
18435	1004	1	~SPAWN	~SPAWN	NFP
18435	1004	2	AND	and	CC
18435	1004	3	MILK~--Have	MILK~--Have	VBG
18435	1004	4	the	the	DT
18435	1004	5	water	water	NN
18435	1004	6	boiling	boil	VBG
18435	1004	7	fast	fast	RB
18435	1004	8	.	.	.
18435	1005	1	Salt	salt	NN
18435	1005	2	to	to	TO
18435	1005	3	taste	taste	NN
18435	1005	4	,	,	,
18435	1005	5	then	then	RB
18435	1005	6	holding	hold	VBG
18435	1005	7	a	a	DT
18435	1005	8	handful	handful	NN
18435	1005	9	of	of	IN
18435	1005	10	meal	meal	NN
18435	1005	11	high	high	JJ
18435	1005	12	in	in	IN
18435	1005	13	the	the	DT
18435	1005	14	left	left	JJ
18435	1005	15	hand	hand	NN
18435	1005	16	,	,	,
18435	1005	17	let	let	VB
18435	1005	18	it	-PRON-	PRP
18435	1005	19	sift	sift	VB
18435	1005	20	slowly	slowly	RB
18435	1005	21	between	between	IN
18435	1005	22	the	the	DT
18435	1005	23	fingers	finger	NNS
18435	1005	24	into	into	IN
18435	1005	25	the	the	DT
18435	1005	26	bubbling	bubble	VBG
18435	1005	27	water	water	NN
18435	1005	28	,	,	,
18435	1005	29	stirring	stir	VBG
18435	1005	30	all	all	PDT
18435	1005	31	the	the	DT
18435	1005	32	time	time	NN
18435	1005	33	with	with	IN
18435	1005	34	the	the	DT
18435	1005	35	right	right	JJ
18435	1005	36	hand	hand	NN
18435	1005	37	.	.	.
18435	1006	1	Stir	stir	VB
18435	1006	2	until	until	IN
18435	1006	3	a	a	DT
18435	1006	4	thin	thin	JJ
18435	1006	5	,	,	,
18435	1006	6	smooth	smooth	JJ
18435	1006	7	consistency	consistency	NN
18435	1006	8	obtains	obtain	NNS
18435	1006	9	,	,	,
18435	1006	10	then	then	RB
18435	1006	11	push	push	VB
18435	1006	12	back	back	RB
18435	1006	13	on	on	IN
18435	1006	14	the	the	DT
18435	1006	15	fire	fire	NN
18435	1006	16	where	where	WRB
18435	1006	17	it	-PRON-	PRP
18435	1006	18	will	will	MD
18435	1006	19	cook	cook	VB
18435	1006	20	slowly	slowly	RB
18435	1006	21	for	for	IN
18435	1006	22	several	several	JJ
18435	1006	23	hours	hour	NNS
18435	1006	24	,	,	,
18435	1006	25	stirring	stir	VBG
18435	1006	26	occasionally	occasionally	RB
18435	1006	27	with	with	IN
18435	1006	28	a	a	DT
18435	1006	29	"	"	``
18435	1006	30	pudding	pudding	JJ
18435	1006	31	stick	stick	NN
18435	1006	32	"	"	''
18435	1006	33	or	or	CC
18435	1006	34	wooden	wooden	JJ
18435	1006	35	spoon	spoon	NN
18435	1006	36	.	.	.
18435	1007	1	It	-PRON-	PRP
18435	1007	2	will	will	MD
18435	1007	3	thicken	thicken	VB
18435	1007	4	as	as	IN
18435	1007	5	it	-PRON-	PRP
18435	1007	6	cooks	cook	VBZ
18435	1007	7	.	.	.
18435	1008	1	Serve	serve	VB
18435	1008	2	in	in	IN
18435	1008	3	bowls	bowl	NNS
18435	1008	4	with	with	IN
18435	1008	5	plenty	plenty	NN
18435	1008	6	of	of	IN
18435	1008	7	good	good	JJ
18435	1008	8	rich	rich	JJ
18435	1008	9	milk	milk	NN
18435	1008	10	.	.	.
18435	1009	1	~BOILED	~BOILED	NNP
18435	1009	2	SAMP~--Soak	SAMP~--Soak	NNP
18435	1009	3	two	two	CD
18435	1009	4	cupfuls	cupful	NNS
18435	1009	5	over	over	IN
18435	1009	6	night	night	NN
18435	1009	7	in	in	IN
18435	1009	8	cold	cold	JJ
18435	1009	9	water	water	NN
18435	1009	10	.	.	.
18435	1010	1	In	in	IN
18435	1010	2	the	the	DT
18435	1010	3	morning	morning	NN
18435	1010	4	wash	wash	NN
18435	1010	5	thoroughly	thoroughly	RB
18435	1010	6	,	,	,
18435	1010	7	cover	cover	VB
18435	1010	8	with	with	IN
18435	1010	9	boiling	boiling	NN
18435	1010	10	water	water	NN
18435	1010	11	,	,	,
18435	1010	12	and	and	CC
18435	1010	13	simmer	simmer	VB
18435	1010	14	gently	gently	RB
18435	1010	15	all	all	DT
18435	1010	16	day	day	NN
18435	1010	17	.	.	.
18435	1011	1	Do	do	VB
18435	1011	2	not	not	RB
18435	1011	3	stir	stir	VB
18435	1011	4	,	,	,
18435	1011	5	as	as	IN
18435	1011	6	that	that	DT
18435	1011	7	tends	tend	VBZ
18435	1011	8	to	to	TO
18435	1011	9	make	make	VB
18435	1011	10	it	-PRON-	PRP
18435	1011	11	mushy	mushy	JJ
18435	1011	12	,	,	,
18435	1011	13	but	but	CC
18435	1011	14	shake	shake	VB
18435	1011	15	the	the	DT
18435	1011	16	pot	pot	NN
18435	1011	17	frequently	frequently	RB
18435	1011	18	.	.	.
18435	1012	1	As	as	IN
18435	1012	2	the	the	DT
18435	1012	3	water	water	NN
18435	1012	4	boils	boil	VBZ
18435	1012	5	away	away	RB
18435	1012	6	add	add	VB
18435	1012	7	more	more	JJR
18435	1012	8	,	,	,
18435	1012	9	but	but	CC
18435	1012	10	not	not	RB
18435	1012	11	enough	enough	RB
18435	1012	12	to	to	TO
18435	1012	13	make	make	VB
18435	1012	14	much	much	JJ
18435	1012	15	liquid	liquid	NN
18435	1012	16	.	.	.
18435	1013	1	About	about	RB
18435	1013	2	a	a	DT
18435	1013	3	half	half	JJ
18435	1013	4	hour	hour	NN
18435	1013	5	before	before	IN
18435	1013	6	serving	serve	VBG
18435	1013	7	add	add	VB
18435	1013	8	a	a	DT
18435	1013	9	cupful	cupful	JJ
18435	1013	10	rich	rich	JJ
18435	1013	11	milk	milk	NN
18435	1013	12	,	,	,
18435	1013	13	tablespoon	tablespoon	NN
18435	1013	14	butter	butter	NN
18435	1013	15	,	,	,
18435	1013	16	and	and	CC
18435	1013	17	salt	salt	NN
18435	1013	18	to	to	IN
18435	1013	19	season	season	NN
18435	1013	20	.	.	.
18435	1014	1	Let	let	VB
18435	1014	2	this	this	DT
18435	1014	3	boil	boil	VB
18435	1014	4	up	up	RP
18435	1014	5	once	once	RB
18435	1014	6	,	,	,
18435	1014	7	and	and	CC
18435	1014	8	serve	serve	VB
18435	1014	9	hot	hot	JJ
18435	1014	10	.	.	.
18435	1015	1	~MOLDED	~MOLDED	NFP
18435	1015	2	CEREAL	CEREAL	NNP
18435	1015	3	WITH	with	IN
18435	1015	4	BANANA	banana	NN
18435	1015	5	SURPRISE~--Turn	surprise~--turn	VBP
18435	1015	6	any	any	DT
18435	1015	7	left	left	JJ
18435	1015	8	-	-	HYPH
18435	1015	9	over	over	RP
18435	1015	10	breakfast	breakfast	NN
18435	1015	11	cereal	cereal	NN
18435	1015	12	,	,	,
18435	1015	13	while	while	IN
18435	1015	14	still	still	RB
18435	1015	15	hot	hot	JJ
18435	1015	16	,	,	,
18435	1015	17	into	into	IN
18435	1015	18	cups	cup	NNS
18435	1015	19	rinsed	rinse	VBN
18435	1015	20	in	in	IN
18435	1015	21	cold	cold	JJ
18435	1015	22	water	water	NN
18435	1015	23	,	,	,
18435	1015	24	half	half	NN
18435	1015	25	filling	fill	VBG
18435	1015	26	the	the	DT
18435	1015	27	cups	cup	NNS
18435	1015	28	.	.	.
18435	1016	1	When	when	WRB
18435	1016	2	cold	cold	JJ
18435	1016	3	,	,	,
18435	1016	4	scoop	scoop	VBP
18435	1016	5	out	out	RP
18435	1016	6	the	the	DT
18435	1016	7	centers	center	NNS
18435	1016	8	and	and	CC
18435	1016	9	fill	fill	VB
18435	1016	10	the	the	DT
18435	1016	11	open	open	JJ
18435	1016	12	spaces	space	NNS
18435	1016	13	with	with	IN
18435	1016	14	sliced	sliced	JJ
18435	1016	15	bananas	banana	NNS
18435	1016	16	,	,	,
18435	1016	17	turn	turn	VBP
18435	1016	18	from	from	IN
18435	1016	19	the	the	DT
18435	1016	20	cups	cup	NNS
18435	1016	21	onto	onto	IN
18435	1016	22	a	a	DT
18435	1016	23	buttered	butter	VBN
18435	1016	24	agate	agate	NN
18435	1016	25	pan	pan	NN
18435	1016	26	,	,	,
18435	1016	27	fruit	fruit	NNP
18435	1016	28	downward	downward	RB
18435	1016	29	,	,	,
18435	1016	30	and	and	CC
18435	1016	31	set	set	VBD
18435	1016	32	into	into	IN
18435	1016	33	a	a	DT
18435	1016	34	hot	hot	JJ
18435	1016	35	oven	oven	NN
18435	1016	36	to	to	TO
18435	1016	37	become	become	VB
18435	1016	38	very	very	RB
18435	1016	39	hot	hot	JJ
18435	1016	40	.	.	.
18435	1017	1	Remove	remove	VB
18435	1017	2	with	with	IN
18435	1017	3	a	a	DT
18435	1017	4	broad	broad	RB
18435	1017	5	-	-	HYPH
18435	1017	6	bladed	blade	VBN
18435	1017	7	knife	knife	NN
18435	1017	8	to	to	IN
18435	1017	9	cereal	cereal	NN
18435	1017	10	dishes	dish	NNS
18435	1017	11	.	.	.
18435	1018	1	Serve	serve	VB
18435	1018	2	at	at	IN
18435	1018	3	once	once	RB
18435	1018	4	with	with	IN
18435	1018	5	sugar	sugar	NN
18435	1018	6	and	and	CC
18435	1018	7	cream	cream	NN
18435	1018	8	or	or	CC
18435	1018	9	milk	milk	NN
18435	1018	10	.	.	.
18435	1019	1	~THICKENED	~THICKENED	NFP
18435	1019	2	BUTTER~--Place	butter~--place	ADD
18435	1019	3	in	in	IN
18435	1019	4	a	a	DT
18435	1019	5	saucepan	saucepan	NN
18435	1019	6	the	the	DT
18435	1019	7	yolks	yolk	NNS
18435	1019	8	of	of	IN
18435	1019	9	a	a	DT
18435	1019	10	couple	couple	NN
18435	1019	11	of	of	IN
18435	1019	12	eggs	egg	NNS
18435	1019	13	.	.	.
18435	1020	1	Break	break	VB
18435	1020	2	them	-PRON-	PRP
18435	1020	3	gently	gently	RB
18435	1020	4	with	with	IN
18435	1020	5	a	a	DT
18435	1020	6	spoon	spoon	NN
18435	1020	7	,	,	,
18435	1020	8	adding	add	VBG
18435	1020	9	four	four	CD
18435	1020	10	ounces	ounce	NNS
18435	1020	11	of	of	IN
18435	1020	12	butter	butter	NN
18435	1020	13	,	,	,
18435	1020	14	melted	melt	VBN
18435	1020	15	but	but	CC
18435	1020	16	not	not	RB
18435	1020	17	browned	brown	VBN
18435	1020	18	.	.	.
18435	1021	1	Set	Set	VBN
18435	1021	2	the	the	DT
18435	1021	3	pan	pan	NN
18435	1021	4	over	over	IN
18435	1021	5	a	a	DT
18435	1021	6	slow	slow	JJ
18435	1021	7	fire	fire	NN
18435	1021	8	,	,	,
18435	1021	9	stirring	stir	VBG
18435	1021	10	until	until	IN
18435	1021	11	of	of	IN
18435	1021	12	the	the	DT
18435	1021	13	required	require	VBN
18435	1021	14	consistency	consistency	NN
18435	1021	15	.	.	.
18435	1022	1	~SHRIMP	~SHRIMP	NFP
18435	1022	2	BUTTER~--Pick	BUTTER~--Pick	NNP
18435	1022	3	and	and	CC
18435	1022	4	shell	shell	VB
18435	1022	5	one	one	CD
18435	1022	6	pound	pound	NN
18435	1022	7	of	of	IN
18435	1022	8	shrimps	shrimp	NNS
18435	1022	9	,	,	,
18435	1022	10	place	place	VB
18435	1022	11	them	-PRON-	PRP
18435	1022	12	in	in	IN
18435	1022	13	a	a	DT
18435	1022	14	mortar	mortar	NN
18435	1022	15	and	and	CC
18435	1022	16	pound	pound	NN
18435	1022	17	,	,	,
18435	1022	18	add	add	VB
18435	1022	19	one	one	CD
18435	1022	20	-	-	HYPH
18435	1022	21	half	half	NN
18435	1022	22	pound	pound	NN
18435	1022	23	of	of	IN
18435	1022	24	butter	butter	NN
18435	1022	25	when	when	WRB
18435	1022	26	well	well	RB
18435	1022	27	mixed	mixed	JJ
18435	1022	28	;	;	:
18435	1022	29	pass	pass	VB
18435	1022	30	the	the	DT
18435	1022	31	whole	whole	NN
18435	1022	32	through	through	IN
18435	1022	33	a	a	DT
18435	1022	34	fine	fine	JJ
18435	1022	35	sieve	sieve	NN
18435	1022	36	.	.	.
18435	1023	1	The	the	DT
18435	1023	2	butter	butter	NN
18435	1023	3	is	be	VBZ
18435	1023	4	then	then	RB
18435	1023	5	ready	ready	JJ
18435	1023	6	for	for	IN
18435	1023	7	use	use	NN
18435	1023	8	.	.	.
18435	1024	1	~SARDINE	~SARDINE	NFP
18435	1024	2	BUTTER~--Remove	butter~--remove	UH
18435	1024	3	the	the	DT
18435	1024	4	skins	skin	NNS
18435	1024	5	and	and	CC
18435	1024	6	bones	bone	NNS
18435	1024	7	from	from	IN
18435	1024	8	seven	seven	CD
18435	1024	9	or	or	CC
18435	1024	10	eight	eight	CD
18435	1024	11	sardines	sardine	NNS
18435	1024	12	;	;	:
18435	1024	13	put	put	VBD
18435	1024	14	them	-PRON-	PRP
18435	1024	15	in	in	IN
18435	1024	16	a	a	DT
18435	1024	17	mortar	mortar	NN
18435	1024	18	and	and	CC
18435	1024	19	pound	pound	NN
18435	1024	20	until	until	IN
18435	1024	21	smooth	smooth	JJ
18435	1024	22	.	.	.
18435	1025	1	Boil	Boil	NNP
18435	1025	2	two	two	CD
18435	1025	3	large	large	JJ
18435	1025	4	handfuls	handful	NNS
18435	1025	5	of	of	IN
18435	1025	6	parsley	parsley	NN
18435	1025	7	until	until	IN
18435	1025	8	tender	tender	NNP
18435	1025	9	,	,	,
18435	1025	10	squeeze	squeeze	VB
18435	1025	11	it	-PRON-	PRP
18435	1025	12	as	as	RB
18435	1025	13	dry	dry	JJ
18435	1025	14	as	as	IN
18435	1025	15	possible	possible	JJ
18435	1025	16	,	,	,
18435	1025	17	remove	remove	VB
18435	1025	18	all	all	DT
18435	1025	19	stalks	stalk	NNS
18435	1025	20	and	and	CC
18435	1025	21	stems	stem	NNS
18435	1025	22	and	and	CC
18435	1025	23	chop	chop	VBP
18435	1025	24	it	-PRON-	PRP
18435	1025	25	.	.	.
18435	1026	1	Put	put	VB
18435	1026	2	the	the	DT
18435	1026	3	parsley	parsley	NN
18435	1026	4	in	in	IN
18435	1026	5	the	the	DT
18435	1026	6	mortar	mortar	NN
18435	1026	7	with	with	IN
18435	1026	8	the	the	DT
18435	1026	9	fish	fish	NN
18435	1026	10	and	and	CC
18435	1026	11	four	four	CD
18435	1026	12	ounces	ounce	NNS
18435	1026	13	of	of	IN
18435	1026	14	butter	butter	NN
18435	1026	15	,	,	,
18435	1026	16	then	then	RB
18435	1026	17	pound	pound	VB
18435	1026	18	again	again	RB
18435	1026	19	.	.	.
18435	1027	1	When	when	WRB
18435	1027	2	well	well	RB
18435	1027	3	incorporated	incorporated	JJ
18435	1027	4	mold	mold	NN
18435	1027	5	the	the	DT
18435	1027	6	butter	butter	NN
18435	1027	7	into	into	IN
18435	1027	8	shapes	shape	NNS
18435	1027	9	.	.	.
18435	1028	1	Keep	keep	VB
18435	1028	2	on	on	IN
18435	1028	3	ice	ice	NN
18435	1028	4	until	until	IN
18435	1028	5	ready	ready	JJ
18435	1028	6	for	for	IN
18435	1028	7	serving	serve	VBG
18435	1028	8	.	.	.
18435	1029	1	Excellent	excellent	JJ
18435	1029	2	for	for	IN
18435	1029	3	hot	hot	JJ
18435	1029	4	toast	toast	NN
18435	1029	5	.	.	.
18435	1030	1	~MAITRE	~MAITRE	NFP
18435	1030	2	D'HOTEL	D'HOTEL	NNP
18435	1030	3	BUTTER~--Quarter	BUTTER~--Quarter	NNS
18435	1030	4	of	of	IN
18435	1030	5	a	a	DT
18435	1030	6	pound	pound	NN
18435	1030	7	of	of	IN
18435	1030	8	butter	butter	NN
18435	1030	9	,	,	,
18435	1030	10	two	two	CD
18435	1030	11	tablespoonfuls	tablespoonful	NNS
18435	1030	12	of	of	IN
18435	1030	13	chopped	chop	VBN
18435	1030	14	parsley	parsley	NN
18435	1030	15	,	,	,
18435	1030	16	salt	salt	NN
18435	1030	17	and	and	CC
18435	1030	18	pepper	pepper	NN
18435	1030	19	and	and	CC
18435	1030	20	juice	juice	NN
18435	1030	21	of	of	IN
18435	1030	22	two	two	CD
18435	1030	23	lemons	lemon	NNS
18435	1030	24	.	.	.
18435	1031	1	Mix	mix	VB
18435	1031	2	thoroughly	thoroughly	RB
18435	1031	3	and	and	CC
18435	1031	4	keep	keep	VB
18435	1031	5	in	in	RB
18435	1031	6	cool	cool	JJ
18435	1031	7	place	place	NN
18435	1031	8	.	.	.
18435	1032	1	~CAULIFLOWER	~CAULIFLOWER	NFP
18435	1032	2	IN	in	IN
18435	1032	3	MAYONNAISE~--Select	MAYONNAISE~--Select	NNS
18435	1032	4	some	some	DT
18435	1032	5	large	large	JJ
18435	1032	6	,	,	,
18435	1032	7	cold	cold	JJ
18435	1032	8	boiled	boil	VBN
18435	1032	9	cauliflowers	cauliflower	NNS
18435	1032	10	and	and	CC
18435	1032	11	break	break	VB
18435	1032	12	into	into	IN
18435	1032	13	small	small	JJ
18435	1032	14	branches	branch	NNS
18435	1032	15	,	,	,
18435	1032	16	adding	add	VBG
18435	1032	17	a	a	DT
18435	1032	18	little	little	JJ
18435	1032	19	salt	salt	NN
18435	1032	20	,	,	,
18435	1032	21	pepper	pepper	NN
18435	1032	22	and	and	CC
18435	1032	23	vinegar	vinegar	NN
18435	1032	24	to	to	TO
18435	1032	25	properly	properly	RB
18435	1032	26	season	season	VB
18435	1032	27	.	.	.
18435	1033	1	Heap	heap	VB
18435	1033	2	them	-PRON-	PRP
18435	1033	3	on	on	IN
18435	1033	4	a	a	DT
18435	1033	5	dish	dish	NN
18435	1033	6	to	to	TO
18435	1033	7	form	form	VB
18435	1033	8	a	a	DT
18435	1033	9	point	point	NN
18435	1033	10	.	.	.
18435	1034	1	Surround	surround	VB
18435	1034	2	with	with	IN
18435	1034	3	a	a	DT
18435	1034	4	garnish	garnish	NN
18435	1034	5	of	of	IN
18435	1034	6	cooked	cooked	JJ
18435	1034	7	carrots	carrot	NNS
18435	1034	8	,	,	,
18435	1034	9	turnips	turnip	NNS
18435	1034	10	and	and	CC
18435	1034	11	green	green	JJ
18435	1034	12	vegetables	vegetable	NNS
18435	1034	13	,	,	,
18435	1034	14	pour	pour	VB
18435	1034	15	some	some	DT
18435	1034	16	white	white	JJ
18435	1034	17	mayonnaise	mayonnaise	NN
18435	1034	18	sauce	sauce	NN
18435	1034	19	over	over	IN
18435	1034	20	all	all	DT
18435	1034	21	,	,	,
18435	1034	22	and	and	CC
18435	1034	23	serve	serve	VB
18435	1034	24	.	.	.
18435	1035	1	~SARDINE	~SARDINE	NFP
18435	1035	2	COCKTAIL~--Drain	COCKTAIL~--Drain	:
18435	1035	3	and	and	CC
18435	1035	4	skin	skin	VB
18435	1035	5	one	one	CD
18435	1035	6	-	-	HYPH
18435	1035	7	half	half	NN
18435	1035	8	box	box	NN
18435	1035	9	boneless	boneless	NN
18435	1035	10	sardines	sardine	NNS
18435	1035	11	and	and	CC
18435	1035	12	separate	separate	VB
18435	1035	13	into	into	IN
18435	1035	14	small	small	JJ
18435	1035	15	pieces	piece	NNS
18435	1035	16	.	.	.
18435	1036	1	Add	add	VB
18435	1036	2	one	one	CD
18435	1036	3	-	-	HYPH
18435	1036	4	half	half	NN
18435	1036	5	cup	cup	NN
18435	1036	6	tomato	tomato	NNP
18435	1036	7	catsup	catsup	NN
18435	1036	8	,	,	,
18435	1036	9	mixed	mix	VBN
18435	1036	10	with	with	IN
18435	1036	11	two	two	CD
18435	1036	12	teaspoons	teaspoon	NNS
18435	1036	13	Worcestershire	Worcestershire	NNP
18435	1036	14	sauce	sauce	NN
18435	1036	15	,	,	,
18435	1036	16	one	one	CD
18435	1036	17	-	-	HYPH
18435	1036	18	half	half	NN
18435	1036	19	teaspoon	teaspoon	NN
18435	1036	20	tabasco	tabasco	NN
18435	1036	21	sauce	sauce	NN
18435	1036	22	,	,	,
18435	1036	23	the	the	DT
18435	1036	24	juice	juice	NN
18435	1036	25	of	of	IN
18435	1036	26	one	one	CD
18435	1036	27	lemon	lemon	NN
18435	1036	28	,	,	,
18435	1036	29	and	and	CC
18435	1036	30	salt	salt	NN
18435	1036	31	to	to	IN
18435	1036	32	taste	taste	NN
18435	1036	33	.	.	.
18435	1037	1	Chill	chill	VB
18435	1037	2	thoroughly	thoroughly	RB
18435	1037	3	and	and	CC
18435	1037	4	serve	serve	VB
18435	1037	5	in	in	IN
18435	1037	6	scallop	scallop	NN
18435	1037	7	shells	shell	NNS
18435	1037	8	,	,	,
18435	1037	9	placing	place	VBG
18435	1037	10	each	each	DT
18435	1037	11	shell	shell	NN
18435	1037	12	on	on	IN
18435	1037	13	a	a	DT
18435	1037	14	plate	plate	NN
18435	1037	15	of	of	IN
18435	1037	16	crushed	crushed	JJ
18435	1037	17	ice	ice	NN
18435	1037	18	.	.	.
18435	1038	1	~SAUCE	~SAUCE	NFP
18435	1038	2	FOR	for	IN
18435	1038	3	VARIOUS	VARIOUS	NNP
18435	1038	4	SHELLFISH	SHELLFISH	NNS
18435	1038	5	IN	in	IN
18435	1038	6	THE	the	DT
18435	1038	7	SHAPE	shape	NN
18435	1038	8	OF	of	IN
18435	1038	9	COCKTAIL~--For	COCKTAIL~--For	NNS
18435	1038	10	the	the	DT
18435	1038	11	truffle	truffle	NN
18435	1038	12	sauce	sauce	NN
18435	1038	13	melt	melt	VBP
18435	1038	14	three	three	CD
18435	1038	15	tablespoons	tablespoon	NNS
18435	1038	16	of	of	IN
18435	1038	17	butter	butter	NN
18435	1038	18	,	,	,
18435	1038	19	add	add	VB
18435	1038	20	three	three	CD
18435	1038	21	tablespoons	tablespoon	NNS
18435	1038	22	of	of	IN
18435	1038	23	flour	flour	NN
18435	1038	24	,	,	,
18435	1038	25	and	and	CC
18435	1038	26	stir	stir	VB
18435	1038	27	until	until	IN
18435	1038	28	well	well	RB
18435	1038	29	blended	blend	VBN
18435	1038	30	,	,	,
18435	1038	31	then	then	RB
18435	1038	32	pour	pour	VB
18435	1038	33	on	on	RP
18435	1038	34	gradually	gradually	RB
18435	1038	35	while	while	IN
18435	1038	36	heating	heat	VBG
18435	1038	37	constantly	constantly	RB
18435	1038	38	one	one	CD
18435	1038	39	cup	cup	NN
18435	1038	40	milk	milk	NN
18435	1038	41	and	and	CC
18435	1038	42	one	one	CD
18435	1038	43	-	-	HYPH
18435	1038	44	half	half	NN
18435	1038	45	cup	cup	NN
18435	1038	46	heavy	heavy	JJ
18435	1038	47	cream	cream	NN
18435	1038	48	.	.	.
18435	1039	1	Bring	bring	VB
18435	1039	2	to	to	IN
18435	1039	3	the	the	DT
18435	1039	4	boiling	boiling	NN
18435	1039	5	point	point	NN
18435	1039	6	and	and	CC
18435	1039	7	add	add	VB
18435	1039	8	two	two	CD
18435	1039	9	chopped	chop	VBN
18435	1039	10	truffles	truffle	NNS
18435	1039	11	,	,	,
18435	1039	12	two	two	CD
18435	1039	13	tablespoons	tablespoon	NNS
18435	1039	14	Madeira	madeira	NN
18435	1039	15	wine	wine	NN
18435	1039	16	,	,	,
18435	1039	17	salt	salt	NN
18435	1039	18	and	and	CC
18435	1039	19	pepper	pepper	NN
18435	1039	20	to	to	IN
18435	1039	21	taste	taste	NN
18435	1039	22	.	.	.
18435	1040	1	~BAKED	~BAKED	NFP
18435	1040	2	MILK~--Put	milk~--put	NN
18435	1040	3	fresh	fresh	JJ
18435	1040	4	milk	milk	NN
18435	1040	5	into	into	IN
18435	1040	6	a	a	DT
18435	1040	7	stone	stone	NN
18435	1040	8	jar	jar	NN
18435	1040	9	,	,	,
18435	1040	10	cover	cover	VB
18435	1040	11	with	with	IN
18435	1040	12	white	white	JJ
18435	1040	13	paper	paper	NN
18435	1040	14	and	and	CC
18435	1040	15	bake	bake	NN
18435	1040	16	in	in	RP
18435	1040	17	a	a	DT
18435	1040	18	moderate	moderate	JJ
18435	1040	19	oven	oven	NN
18435	1040	20	until	until	IN
18435	1040	21	the	the	DT
18435	1040	22	milk	milk	NN
18435	1040	23	is	be	VBZ
18435	1040	24	thick	thick	JJ
18435	1040	25	as	as	IN
18435	1040	26	cream	cream	NN
18435	1040	27	.	.	.
18435	1041	1	This	this	DT
18435	1041	2	may	may	MD
18435	1041	3	be	be	VB
18435	1041	4	taken	take	VBN
18435	1041	5	by	by	IN
18435	1041	6	the	the	DT
18435	1041	7	most	most	RBS
18435	1041	8	delicate	delicate	JJ
18435	1041	9	stomach	stomach	NN
18435	1041	10	.	.	.
18435	1042	1	~MINT	~MINT	NFP
18435	1042	2	VINEGAR~--Fill	VINEGAR~--Fill	NNP
18435	1042	3	in	in	IN
18435	1042	4	a	a	DT
18435	1042	5	wide	wide	JJ
18435	1042	6	-	-	HYPH
18435	1042	7	mouthed	mouthed	JJ
18435	1042	8	bottle	bottle	NN
18435	1042	9	or	or	CC
18435	1042	10	a	a	DT
18435	1042	11	quart	quart	NN
18435	1042	12	fruit	fruit	NN
18435	1042	13	jar	jar	NN
18435	1042	14	with	with	IN
18435	1042	15	fresh	fresh	JJ
18435	1042	16	mint	mint	NN
18435	1042	17	leaves	leave	NNS
18435	1042	18	,	,	,
18435	1042	19	well	well	UH
18435	1042	20	washed	wash	VBN
18435	1042	21	and	and	CC
18435	1042	22	bruised	bruise	VBN
18435	1042	23	a	a	DT
18435	1042	24	little	little	JJ
18435	1042	25	.	.	.
18435	1043	1	Let	let	VB
18435	1043	2	the	the	DT
18435	1043	3	leaves	leave	NNS
18435	1043	4	fall	fall	VB
18435	1043	5	in	in	RP
18435	1043	6	without	without	IN
18435	1043	7	pressing	press	VBG
18435	1043	8	.	.	.
18435	1044	1	Fill	fill	VB
18435	1044	2	the	the	DT
18435	1044	3	jar	jar	NN
18435	1044	4	with	with	IN
18435	1044	5	cider	cider	NN
18435	1044	6	vinegar	vinegar	NN
18435	1044	7	,	,	,
18435	1044	8	put	put	VBN
18435	1044	9	on	on	IN
18435	1044	10	the	the	DT
18435	1044	11	rubber	rubber	NN
18435	1044	12	,	,	,
18435	1044	13	and	and	CC
18435	1044	14	turn	turn	VB
18435	1044	15	the	the	DT
18435	1044	16	cover	cover	NN
18435	1044	17	tightly	tightly	RB
18435	1044	18	.	.	.
18435	1045	1	Let	let	VB
18435	1045	2	stand	stand	VB
18435	1045	3	three	three	CD
18435	1045	4	weeks	week	NNS
18435	1045	5	,	,	,
18435	1045	6	uncover	uncover	VB
18435	1045	7	,	,	,
18435	1045	8	and	and	CC
18435	1045	9	drain	drain	VB
18435	1045	10	off	off	RP
18435	1045	11	the	the	DT
18435	1045	12	vinegar	vinegar	NN
18435	1045	13	into	into	IN
18435	1045	14	bottles	bottle	NNS
18435	1045	15	and	and	CC
18435	1045	16	keep	keep	VBP
18435	1045	17	well	well	RB
18435	1045	18	corked	cork	VBN
18435	1045	19	.	.	.
18435	1046	1	~BLACKBERRY	~BLACKBERRY	NFP
18435	1046	2	VINEGAR~--Mash	vinegar~--mash	VB
18435	1046	3	the	the	DT
18435	1046	4	berries	berry	NNS
18435	1046	5	to	to	IN
18435	1046	6	a	a	DT
18435	1046	7	pulp	pulp	NN
18435	1046	8	in	in	IN
18435	1046	9	an	an	DT
18435	1046	10	earthenware	earthenware	NN
18435	1046	11	or	or	CC
18435	1046	12	wooden	wooden	JJ
18435	1046	13	vessel	vessel	NN
18435	1046	14	.	.	.
18435	1047	1	Add	add	VB
18435	1047	2	good	good	JJ
18435	1047	3	cider	cider	NN
18435	1047	4	vinegar	vinegar	NN
18435	1047	5	to	to	TO
18435	1047	6	cover	cover	VB
18435	1047	7	and	and	CC
18435	1047	8	stand	stand	VB
18435	1047	9	in	in	IN
18435	1047	10	sun	sun	NN
18435	1047	11	during	during	IN
18435	1047	12	the	the	DT
18435	1047	13	day	day	NN
18435	1047	14	and	and	CC
18435	1047	15	in	in	IN
18435	1047	16	the	the	DT
18435	1047	17	cellar	cellar	NN
18435	1047	18	at	at	IN
18435	1047	19	night	night	NN
18435	1047	20	,	,	,
18435	1047	21	stirring	stir	VBG
18435	1047	22	occasionally	occasionally	RB
18435	1047	23	.	.	.
18435	1048	1	Next	next	JJ
18435	1048	2	morning	morning	NN
18435	1048	3	strain	strain	NN
18435	1048	4	and	and	CC
18435	1048	5	add	add	VB
18435	1048	6	the	the	DT
18435	1048	7	same	same	JJ
18435	1048	8	amount	amount	NN
18435	1048	9	fresh	fresh	JJ
18435	1048	10	berries	berry	NNS
18435	1048	11	.	.	.
18435	1049	1	Crush	crush	VB
18435	1049	2	and	and	CC
18435	1049	3	pour	pour	VB
18435	1049	4	the	the	DT
18435	1049	5	whole	whole	NN
18435	1049	6	,	,	,
18435	1049	7	the	the	DT
18435	1049	8	strained	strained	JJ
18435	1049	9	juice	juice	NN
18435	1049	10	,	,	,
18435	1049	11	and	and	CC
18435	1049	12	set	set	VBN
18435	1049	13	in	in	IN
18435	1049	14	the	the	DT
18435	1049	15	sun	sun	NN
18435	1049	16	again	again	RB
18435	1049	17	all	all	DT
18435	1049	18	day	day	NN
18435	1049	19	and	and	CC
18435	1049	20	in	in	IN
18435	1049	21	the	the	DT
18435	1049	22	cellar	cellar	NN
18435	1049	23	at	at	IN
18435	1049	24	night	night	NN
18435	1049	25	.	.	.
18435	1050	1	The	the	DT
18435	1050	2	third	third	JJ
18435	1050	3	day	day	NN
18435	1050	4	strain	strain	NN
18435	1050	5	to	to	IN
18435	1050	6	each	each	DT
18435	1050	7	quart	quart	NN
18435	1050	8	of	of	IN
18435	1050	9	the	the	DT
18435	1050	10	juice	juice	NN
18435	1050	11	one	one	CD
18435	1050	12	pint	pint	NN
18435	1050	13	water	water	NN
18435	1050	14	and	and	CC
18435	1050	15	five	five	CD
18435	1050	16	pounds	pound	NNS
18435	1050	17	sugar	sugar	NN
18435	1050	18	.	.	.
18435	1051	1	Heat	heat	NN
18435	1051	2	slowly	slowly	RB
18435	1051	3	and	and	CC
18435	1051	4	when	when	WRB
18435	1051	5	at	at	IN
18435	1051	6	boiling	boil	VBG
18435	1051	7	point	point	NN
18435	1051	8	skim	skim	NNP
18435	1051	9	,	,	,
18435	1051	10	and	and	CC
18435	1051	11	after	after	IN
18435	1051	12	it	-PRON-	PRP
18435	1051	13	boils	boil	VBZ
18435	1051	14	strain	strain	NN
18435	1051	15	and	and	CC
18435	1051	16	bottle	bottle	VBP
18435	1051	17	.	.	.
18435	1052	1	~HOMEMADE	~HOMEMADE	NFP
18435	1052	2	VINEGAR~--For	VINEGAR~--For	NNP
18435	1052	3	pineapple	pineapple	NN
18435	1052	4	vinegar	vinegar	NN
18435	1052	5	,	,	,
18435	1052	6	cover	cover	VB
18435	1052	7	the	the	DT
18435	1052	8	parings	paring	NNS
18435	1052	9	and	and	CC
18435	1052	10	some	some	DT
18435	1052	11	of	of	IN
18435	1052	12	the	the	DT
18435	1052	13	fruit	fruit	NN
18435	1052	14	,	,	,
18435	1052	15	if	if	IN
18435	1052	16	you	-PRON-	PRP
18435	1052	17	wish	wish	VBP
18435	1052	18	,	,	,
18435	1052	19	with	with	IN
18435	1052	20	water	water	NN
18435	1052	21	.	.	.
18435	1053	1	A	a	DT
18435	1053	2	stone	stone	NN
18435	1053	3	crock	crock	NN
18435	1053	4	or	or	CC
18435	1053	5	glass	glass	NN
18435	1053	6	jar	jar	NN
18435	1053	7	is	be	VBZ
18435	1053	8	the	the	DT
18435	1053	9	best	good	JJS
18435	1053	10	receptacle	receptacle	NN
18435	1053	11	for	for	IN
18435	1053	12	this	this	DT
18435	1053	13	purpose	purpose	NN
18435	1053	14	.	.	.
18435	1054	1	Add	add	VB
18435	1054	2	sugar	sugar	NN
18435	1054	3	or	or	CC
18435	1054	4	sirup	sirup	NN
18435	1054	5	,	,	,
18435	1054	6	according	accord	VBG
18435	1054	7	to	to	IN
18435	1054	8	the	the	DT
18435	1054	9	condition	condition	NN
18435	1054	10	of	of	IN
18435	1054	11	the	the	DT
18435	1054	12	fruit	fruit	NN
18435	1054	13	,	,	,
18435	1054	14	and	and	CC
18435	1054	15	set	set	VBN
18435	1054	16	in	in	IN
18435	1054	17	the	the	DT
18435	1054	18	sun	sun	NN
18435	1054	19	where	where	WRB
18435	1054	20	it	-PRON-	PRP
18435	1054	21	can	can	MD
18435	1054	22	ferment	ferment	VB
18435	1054	23	thoroughly	thoroughly	RB
18435	1054	24	.	.	.
18435	1055	1	Skim	Skim	NNP
18435	1055	2	frequently	frequently	RB
18435	1055	3	to	to	TO
18435	1055	4	remove	remove	VB
18435	1055	5	all	all	DT
18435	1055	6	impurities	impurity	NNS
18435	1055	7	,	,	,
18435	1055	8	and	and	CC
18435	1055	9	when	when	WRB
18435	1055	10	as	as	RB
18435	1055	11	acid	acid	NN
18435	1055	12	as	as	IN
18435	1055	13	desired	desire	VBN
18435	1055	14	,	,	,
18435	1055	15	strain	strain	NN
18435	1055	16	and	and	CC
18435	1055	17	bottle	bottle	NN
18435	1055	18	.	.	.
18435	1056	1	Gooseberry	Gooseberry	NNP
18435	1056	2	vinegar	vinegar	NN
18435	1056	3	is	be	VBZ
18435	1056	4	made	make	VBN
18435	1056	5	by	by	IN
18435	1056	6	crushing	crush	VBG
18435	1056	7	gooseberries	gooseberry	NNS
18435	1056	8	not	not	RB
18435	1056	9	quite	quite	RB
18435	1056	10	ripe	ripe	JJ
18435	1056	11	,	,	,
18435	1056	12	covering	cover	VBG
18435	1056	13	with	with	IN
18435	1056	14	cold	cold	JJ
18435	1056	15	water	water	NN
18435	1056	16	(	(	-LRB-
18435	1056	17	three	three	CD
18435	1056	18	quarts	quart	NNS
18435	1056	19	of	of	IN
18435	1056	20	water	water	NN
18435	1056	21	to	to	IN
18435	1056	22	two	two	CD
18435	1056	23	of	of	IN
18435	1056	24	fruit	fruit	NN
18435	1056	25	)	)	-RRB-
18435	1056	26	and	and	CC
18435	1056	27	allowing	allow	VBG
18435	1056	28	it	-PRON-	PRP
18435	1056	29	to	to	TO
18435	1056	30	stand	stand	VB
18435	1056	31	for	for	IN
18435	1056	32	two	two	CD
18435	1056	33	days	day	NNS
18435	1056	34	.	.	.
18435	1057	1	Press	press	NN
18435	1057	2	and	and	CC
18435	1057	3	strain	strain	VB
18435	1057	4	.	.	.
18435	1058	1	Allow	allow	VB
18435	1058	2	a	a	DT
18435	1058	3	pint	pint	NN
18435	1058	4	of	of	IN
18435	1058	5	sugar	sugar	NN
18435	1058	6	and	and	CC
18435	1058	7	half	half	PDT
18435	1058	8	a	a	DT
18435	1058	9	yeast	yeast	NN
18435	1058	10	cake	cake	NN
18435	1058	11	to	to	IN
18435	1058	12	each	each	DT
18435	1058	13	gallon	gallon	NN
18435	1058	14	of	of	IN
18435	1058	15	the	the	DT
18435	1058	16	liquid	liquid	NN
18435	1058	17	.	.	.
18435	1059	1	Set	Set	VBN
18435	1059	2	in	in	IN
18435	1059	3	the	the	DT
18435	1059	4	sun	sun	NN
18435	1059	5	,	,	,
18435	1059	6	and	and	CC
18435	1059	7	when	when	WRB
18435	1059	8	the	the	DT
18435	1059	9	fluid	fluid	NN
18435	1059	10	has	have	VBZ
18435	1059	11	worked	work	VBN
18435	1059	12	clear	clear	JJ
18435	1059	13	,	,	,
18435	1059	14	strain	strain	VB
18435	1059	15	and	and	CC
18435	1059	16	leave	leave	VB
18435	1059	17	in	in	IN
18435	1059	18	a	a	DT
18435	1059	19	warm	warm	JJ
18435	1059	20	place	place	NN
18435	1059	21	until	until	IN
18435	1059	22	as	as	RB
18435	1059	23	sharp	sharp	JJ
18435	1059	24	as	as	IN
18435	1059	25	desired	desire	VBN
18435	1059	26	.	.	.
18435	1060	1	A	a	DT
18435	1060	2	cloth	cloth	NN
18435	1060	3	should	should	MD
18435	1060	4	be	be	VB
18435	1060	5	tied	tie	VBN
18435	1060	6	over	over	IN
18435	1060	7	the	the	DT
18435	1060	8	top	top	NN
18435	1060	9	of	of	IN
18435	1060	10	the	the	DT
18435	1060	11	jar	jar	NN
18435	1060	12	to	to	TO
18435	1060	13	keep	keep	VB
18435	1060	14	out	out	RP
18435	1060	15	insects	insect	NNS
18435	1060	16	and	and	CC
18435	1060	17	dust	dust	NN
18435	1060	18	.	.	.
18435	1061	1	~SAMP	~SAMP	NFP
18435	1061	2	AND	and	CC
18435	1061	3	BEANS~--Soak	BEANS~--Soak	VBZ
18435	1061	4	a	a	DT
18435	1061	5	quart	quart	NN
18435	1061	6	of	of	IN
18435	1061	7	the	the	DT
18435	1061	8	samp	samp	NN
18435	1061	9	and	and	CC
18435	1061	10	a	a	DT
18435	1061	11	scant	scant	JJ
18435	1061	12	pint	pint	NN
18435	1061	13	pea	pea	NN
18435	1061	14	beans	bean	NNS
18435	1061	15	over	over	IN
18435	1061	16	night	night	NN
18435	1061	17	in	in	IN
18435	1061	18	cold	cold	JJ
18435	1061	19	water	water	NN
18435	1061	20	,	,	,
18435	1061	21	each	each	DT
18435	1061	22	in	in	IN
18435	1061	23	a	a	DT
18435	1061	24	separate	separate	JJ
18435	1061	25	vessel	vessel	NN
18435	1061	26	.	.	.
18435	1062	1	In	in	IN
18435	1062	2	the	the	DT
18435	1062	3	morning	morning	NN
18435	1062	4	put	put	VBD
18435	1062	5	the	the	DT
18435	1062	6	samp	samp	NN
18435	1062	7	over	over	RP
18435	1062	8	to	to	TO
18435	1062	9	cook	cook	VB
18435	1062	10	in	in	RP
18435	1062	11	a	a	DT
18435	1062	12	large	large	JJ
18435	1062	13	pot	pot	NN
18435	1062	14	,	,	,
18435	1062	15	covering	cover	VBG
18435	1062	16	with	with	IN
18435	1062	17	fresh	fresh	JJ
18435	1062	18	boiling	boiling	NN
18435	1062	19	water	water	NN
18435	1062	20	.	.	.
18435	1063	1	Simmer	simmer	NN
18435	1063	2	gently	gently	RB
18435	1063	3	about	about	IN
18435	1063	4	two	two	CD
18435	1063	5	hours	hour	NNS
18435	1063	6	,	,	,
18435	1063	7	protecting	protect	VBG
18435	1063	8	from	from	IN
18435	1063	9	scorch	scorch	NN
18435	1063	10	,	,	,
18435	1063	11	by	by	IN
18435	1063	12	an	an	DT
18435	1063	13	asbestos	asbestos	NN
18435	1063	14	mat	mat	NN
18435	1063	15	and	and	CC
18435	1063	16	a	a	DT
18435	1063	17	frequent	frequent	JJ
18435	1063	18	shaking	shaking	NN
18435	1063	19	of	of	IN
18435	1063	20	the	the	DT
18435	1063	21	pot	pot	NN
18435	1063	22	.	.	.
18435	1064	1	As	as	IN
18435	1064	2	the	the	DT
18435	1064	3	samp	samp	NN
18435	1064	4	commences	commence	VBZ
18435	1064	5	to	to	TO
18435	1064	6	swell	swell	VB
18435	1064	7	and	and	CC
18435	1064	8	the	the	DT
18435	1064	9	water	water	NN
18435	1064	10	dries	dry	VBZ
18435	1064	11	out	out	RP
18435	1064	12	add	add	VBP
18435	1064	13	more	more	JJR
18435	1064	14	.	.	.
18435	1065	1	After	after	IN
18435	1065	2	two	two	CD
18435	1065	3	hours	hour	NNS
18435	1065	4	add	add	VBP
18435	1065	5	the	the	DT
18435	1065	6	beans	bean	NNS
18435	1065	7	that	that	WDT
18435	1065	8	have	have	VBP
18435	1065	9	been	be	VBN
18435	1065	10	soaking	soak	VBG
18435	1065	11	,	,	,
18435	1065	12	together	together	RB
18435	1065	13	with	with	IN
18435	1065	14	a	a	DT
18435	1065	15	pound	pound	NN
18435	1065	16	of	of	IN
18435	1065	17	streaked	streak	VBN
18435	1065	18	salt	salt	NN
18435	1065	19	pork	pork	NN
18435	1065	20	.	.	.
18435	1066	1	Season	season	NN
18435	1066	2	with	with	IN
18435	1066	3	salt	salt	NN
18435	1066	4	and	and	CC
18435	1066	5	pepper	pepper	NN
18435	1066	6	and	and	CC
18435	1066	7	continue	continue	VB
18435	1066	8	the	the	DT
18435	1066	9	cooking	cooking	NN
18435	1066	10	all	all	DT
18435	1066	11	day	day	NN
18435	1066	12	,	,	,
18435	1066	13	shaking	shake	VBG
18435	1066	14	frequently	frequently	RB
18435	1066	15	.	.	.
18435	1067	1	Just	just	RB
18435	1067	2	before	before	IN
18435	1067	3	serving	serve	VBG
18435	1067	4	add	add	VB
18435	1067	5	butter	butter	NN
18435	1067	6	and	and	CC
18435	1067	7	more	more	JJR
18435	1067	8	salt	salt	NN
18435	1067	9	if	if	IN
18435	1067	10	it	-PRON-	PRP
18435	1067	11	needs	need	VBZ
18435	1067	12	it	-PRON-	PRP
18435	1067	13	.	.	.
18435	1068	1	~DRESSING	~dresse	VBG
18435	1068	2	FOR	for	IN
18435	1068	3	ITALIAN	ITALIAN	NNP
18435	1068	4	RAVIOLI~--Nine	RAVIOLI~--Nine	NNP
18435	1068	5	eggs	egg	NNS
18435	1068	6	beaten	beat	VBN
18435	1068	7	very	very	RB
18435	1068	8	light	light	JJ
18435	1068	9	.	.	.
18435	1069	1	One	one	CD
18435	1069	2	quart	quart	NN
18435	1069	3	of	of	IN
18435	1069	4	spinach	spinach	NN
18435	1069	5	boiled	boil	VBN
18435	1069	6	and	and	CC
18435	1069	7	drained	drain	VBN
18435	1069	8	until	until	IN
18435	1069	9	dry	dry	JJ
18435	1069	10	.	.	.
18435	1070	1	Chop	chop	VB
18435	1070	2	very	very	RB
18435	1070	3	fine	fine	RB
18435	1070	4	.	.	.
18435	1071	1	Add	add	VB
18435	1071	2	salt	salt	NN
18435	1071	3	and	and	CC
18435	1071	4	pepper	pepper	NN
18435	1071	5	to	to	TO
18435	1071	6	taste	taste	NN
18435	1071	7	,	,	,
18435	1071	8	one	one	CD
18435	1071	9	cup	cup	NN
18435	1071	10	grated	grate	VBD
18435	1071	11	American	american	JJ
18435	1071	12	cream	cream	NN
18435	1071	13	cheese	cheese	NN
18435	1071	14	,	,	,
18435	1071	15	little	little	JJ
18435	1071	16	nutmeg	nutmeg	NN
18435	1071	17	,	,	,
18435	1071	18	one	one	CD
18435	1071	19	-	-	HYPH
18435	1071	20	half	half	NN
18435	1071	21	pint	pint	NN
18435	1071	22	breadcrumbs	breadcrumb	NNS
18435	1071	23	soaked	soak	VBN
18435	1071	24	in	in	IN
18435	1071	25	milk	milk	NN
18435	1071	26	,	,	,
18435	1071	27	two	two	CD
18435	1071	28	tablespoonfuls	tablespoonful	NNS
18435	1071	29	olive	olive	NN
18435	1071	30	oil	oil	NN
18435	1071	31	,	,	,
18435	1071	32	three	three	CD
18435	1071	33	tablespoonfuls	tablespoonful	NNS
18435	1071	34	of	of	IN
18435	1071	35	cream	cream	NN
18435	1071	36	.	.	.
18435	1072	1	Cracker	cracker	NN
18435	1072	2	meal	meal	NN
18435	1072	3	enough	enough	RB
18435	1072	4	to	to	TO
18435	1072	5	thicken	thicken	VB
18435	1072	6	.	.	.
18435	1073	1	~NOODLE	~NOODLE	NFP
18435	1073	2	DOUGH	dough	VB
18435	1073	3	FOR	for	IN
18435	1073	4	ITALIAN	italian	JJ
18435	1073	5	RAVIOLI~--Make	RAVIOLI~--Make	NNP
18435	1073	6	noodle	noodle	NN
18435	1073	7	crust	crust	NN
18435	1073	8	as	as	IN
18435	1073	9	you	-PRON-	PRP
18435	1073	10	would	would	MD
18435	1073	11	for	for	IN
18435	1073	12	noodles	noodle	NNS
18435	1073	13	.	.	.
18435	1074	1	Roll	roll	VB
18435	1074	2	very	very	RB
18435	1074	3	fine	fine	JJ
18435	1074	4	and	and	CC
18435	1074	5	cover	cover	VBP
18435	1074	6	half	half	PDT
18435	1074	7	the	the	DT
18435	1074	8	crust	crust	NN
18435	1074	9	with	with	IN
18435	1074	10	ravioli	ravioli	NNS
18435	1074	11	dressing	dress	VBG
18435	1074	12	half	half	JJ
18435	1074	13	-	-	HYPH
18435	1074	14	inch	inch	NN
18435	1074	15	thick	thick	JJ
18435	1074	16	.	.	.
18435	1075	1	Turn	turn	VB
18435	1075	2	over	over	RP
18435	1075	3	the	the	DT
18435	1075	4	other	other	JJ
18435	1075	5	half	half	NN
18435	1075	6	to	to	TO
18435	1075	7	cover	cover	VB
18435	1075	8	.	.	.
18435	1076	1	Mark	Mark	NNP
18435	1076	2	in	in	IN
18435	1076	3	squares	square	NNS
18435	1076	4	as	as	IN
18435	1076	5	shown	show	VBN
18435	1076	6	in	in	IN
18435	1076	7	figure	figure	NN
18435	1076	8	.	.	.
18435	1077	1	Cut	cut	VB
18435	1077	2	with	with	IN
18435	1077	3	a	a	DT
18435	1077	4	pie	pie	NN
18435	1077	5	cutter	cutter	NN
18435	1077	6	after	after	IN
18435	1077	7	marking	mark	VBG
18435	1077	8	.	.	.
18435	1078	1	Drop	drop	VB
18435	1078	2	one	one	CD
18435	1078	3	by	by	IN
18435	1078	4	one	one	CD
18435	1078	5	in	in	IN
18435	1078	6	salted	salt	VBN
18435	1078	7	boiling	boiling	NN
18435	1078	8	water	water	NN
18435	1078	9	,	,	,
18435	1078	10	cook	cook	VB
18435	1078	11	about	about	RB
18435	1078	12	twenty	twenty	CD
18435	1078	13	minutes	minute	NNS
18435	1078	14	,	,	,
18435	1078	15	drain	drain	VB
18435	1078	16	and	and	CC
18435	1078	17	arrange	arrange	NN
18435	1078	18	on	on	IN
18435	1078	19	platter	platter	NN
18435	1078	20	and	and	CC
18435	1078	21	sprinkle	sprinkle	VBP
18435	1078	22	each	each	DT
18435	1078	23	layer	layer	NN
18435	1078	24	with	with	IN
18435	1078	25	grated	grate	VBN
18435	1078	26	cheese	cheese	NN
18435	1078	27	and	and	CC
18435	1078	28	mushroom	mushroom	NN
18435	1078	29	sauce	sauce	NN
18435	1078	30	.	.	.
18435	1079	1	~BOLOGNA	~BOLOGNA	NFP
18435	1079	2	SAUSAGE~--Chop	sausage~--chop	CD
18435	1079	3	fine	fine	JJ
18435	1079	4	one	one	CD
18435	1079	5	pound	pound	NN
18435	1079	6	each	each	DT
18435	1079	7	of	of	IN
18435	1079	8	beef	beef	NN
18435	1079	9	,	,	,
18435	1079	10	pork	pork	NN
18435	1079	11	,	,	,
18435	1079	12	veal	veal	NN
18435	1079	13	and	and	CC
18435	1079	14	fat	fat	NN
18435	1079	15	bacon	bacon	NN
18435	1079	16	.	.	.
18435	1080	1	Mix	mix	VB
18435	1080	2	with	with	IN
18435	1080	3	three	three	CD
18435	1080	4	-	-	HYPH
18435	1080	5	fourths	fourth	NNS
18435	1080	6	of	of	IN
18435	1080	7	a	a	DT
18435	1080	8	pound	pound	NN
18435	1080	9	of	of	IN
18435	1080	10	fine	fine	JJ
18435	1080	11	chopped	chop	VBN
18435	1080	12	beef	beef	NN
18435	1080	13	suet	suet	NN
18435	1080	14	and	and	CC
18435	1080	15	season	season	NN
18435	1080	16	with	with	IN
18435	1080	17	sage	sage	NN
18435	1080	18	,	,	,
18435	1080	19	sweet	sweet	JJ
18435	1080	20	herbs	herb	NNS
18435	1080	21	,	,	,
18435	1080	22	salt	salt	NN
18435	1080	23	and	and	CC
18435	1080	24	pepper	pepper	NN
18435	1080	25	.	.	.
18435	1081	1	Press	press	NN
18435	1081	2	into	into	IN
18435	1081	3	large	large	JJ
18435	1081	4	skins	skin	NNS
18435	1081	5	thoroughly	thoroughly	RB
18435	1081	6	cleaned	clean	VBD
18435	1081	7	and	and	CC
18435	1081	8	soaked	soak	VBN
18435	1081	9	in	in	IN
18435	1081	10	cold	cold	JJ
18435	1081	11	salt	salt	NN
18435	1081	12	water	water	NN
18435	1081	13	for	for	IN
18435	1081	14	several	several	JJ
18435	1081	15	hours	hour	NNS
18435	1081	16	before	before	IN
18435	1081	17	being	be	VBG
18435	1081	18	used	use	VBN
18435	1081	19	,	,	,
18435	1081	20	fasten	fasten	RB
18435	1081	21	tightly	tightly	RB
18435	1081	22	on	on	IN
18435	1081	23	both	both	DT
18435	1081	24	ends	end	NNS
18435	1081	25	and	and	CC
18435	1081	26	prick	prick	VB
18435	1081	27	in	in	IN
18435	1081	28	several	several	JJ
18435	1081	29	places	place	NNS
18435	1081	30	.	.	.
18435	1082	1	Place	place	NN
18435	1082	2	in	in	IN
18435	1082	3	a	a	DT
18435	1082	4	deep	deep	JJ
18435	1082	5	saucepan	saucepan	NN
18435	1082	6	,	,	,
18435	1082	7	cover	cover	VB
18435	1082	8	with	with	IN
18435	1082	9	boiling	boiling	NN
18435	1082	10	water	water	NN
18435	1082	11	,	,	,
18435	1082	12	simmer	simmer	NNP
18435	1082	13	gently	gently	RB
18435	1082	14	for	for	IN
18435	1082	15	an	an	DT
18435	1082	16	hour	hour	NN
18435	1082	17	,	,	,
18435	1082	18	lay	lie	VBD
18435	1082	19	on	on	IN
18435	1082	20	straw	straw	NN
18435	1082	21	to	to	TO
18435	1082	22	dry	dry	VB
18435	1082	23	and	and	CC
18435	1082	24	hang	hang	VB
18435	1082	25	.	.	.
18435	1083	1	~LEMON	~LEMON	NFP
18435	1083	2	JELLY~--Grate	JELLY~--Grate	:
18435	1083	3	two	two	CD
18435	1083	4	lemons	lemon	NNS
18435	1083	5	and	and	CC
18435	1083	6	the	the	DT
18435	1083	7	juice	juice	NN
18435	1083	8	of	of	IN
18435	1083	9	one	one	CD
18435	1083	10	.	.	.
18435	1084	1	The	the	DT
18435	1084	2	yolks	yolk	NNS
18435	1084	3	of	of	IN
18435	1084	4	three	three	CD
18435	1084	5	eggs	egg	NNS
18435	1084	6	,	,	,
18435	1084	7	two	two	CD
18435	1084	8	cups	cup	NNS
18435	1084	9	of	of	IN
18435	1084	10	sugar	sugar	NN
18435	1084	11	.	.	.
18435	1085	1	Butter	butter	NN
18435	1085	2	,	,	,
18435	1085	3	the	the	DT
18435	1085	4	size	size	NN
18435	1085	5	of	of	IN
18435	1085	6	an	an	DT
18435	1085	7	egg	egg	NN
18435	1085	8	.	.	.
18435	1086	1	Boil	boil	VB
18435	1086	2	until	until	IN
18435	1086	3	thick	thick	JJ
18435	1086	4	.	.	.
18435	1087	1	~MARGARETTES~--One	~MARGARETTES~--One	NFP
18435	1087	2	half	half	JJ
18435	1087	3	-	-	HYPH
18435	1087	4	pound	pound	NN
18435	1087	5	of	of	IN
18435	1087	6	peanuts	peanut	NNS
18435	1087	7	,	,	,
18435	1087	8	one	one	CD
18435	1087	9	pound	pound	NN
18435	1087	10	of	of	IN
18435	1087	11	dates	date	NNS
18435	1087	12	chopped	chop	VBN
18435	1087	13	fine	fine	JJ
18435	1087	14	.	.	.
18435	1088	1	One	one	CD
18435	1088	2	cup	cup	NN
18435	1088	3	of	of	IN
18435	1088	4	milk	milk	NN
18435	1088	5	in	in	IN
18435	1088	6	the	the	DT
18435	1088	7	dates	date	NNS
18435	1088	8	and	and	CC
18435	1088	9	boil	boil	VB
18435	1088	10	,	,	,
18435	1088	11	add	add	VB
18435	1088	12	peanuts	peanut	NNS
18435	1088	13	.	.	.
18435	1089	1	Make	make	VB
18435	1089	2	a	a	DT
18435	1089	3	boiled	boil	VBN
18435	1089	4	icing	icing	NN
18435	1089	5	.	.	.
18435	1090	1	Take	take	VB
18435	1090	2	the	the	DT
18435	1090	3	long	long	JJ
18435	1090	4	branch	branch	NN
18435	1090	5	crackers	cracker	NNS
18435	1090	6	,	,	,
18435	1090	7	spread	spread	VB
18435	1090	8	the	the	DT
18435	1090	9	filling	filling	NN
18435	1090	10	between	between	IN
18435	1090	11	the	the	DT
18435	1090	12	crackers	cracker	NNS
18435	1090	13	,	,	,
18435	1090	14	put	put	VBN
18435	1090	15	on	on	IN
18435	1090	16	the	the	DT
18435	1090	17	icing	icing	NN
18435	1090	18	and	and	CC
18435	1090	19	put	put	VBD
18435	1090	20	in	in	IN
18435	1090	21	the	the	DT
18435	1090	22	oven	oven	NN
18435	1090	23	to	to	TO
18435	1090	24	brown	brown	VB
18435	1090	25	.	.	.
18435	1091	1	VEGETABLES	vegetable	NNS
18435	1091	2	~BRUSSELS	~BRUSSELS	NFP
18435	1091	3	SPROUTS~--Wash	sprouts~--wash	UH
18435	1091	4	well	well	RB
18435	1091	5	in	in	IN
18435	1091	6	salted	salt	VBN
18435	1091	7	water	water	NN
18435	1091	8	about	about	RB
18435	1091	9	two	two	CD
18435	1091	10	pounds	pound	NNS
18435	1091	11	of	of	IN
18435	1091	12	Brussels	Brussels	NNP
18435	1091	13	sprouts	sprout	NNS
18435	1091	14	and	and	CC
18435	1091	15	pick	pick	VB
18435	1091	16	them	-PRON-	PRP
18435	1091	17	over	over	RP
18435	1091	18	well	well	RB
18435	1091	19	.	.	.
18435	1092	1	Place	place	VB
18435	1092	2	them	-PRON-	PRP
18435	1092	3	on	on	IN
18435	1092	4	a	a	DT
18435	1092	5	fire	fire	NN
18435	1092	6	in	in	IN
18435	1092	7	a	a	DT
18435	1092	8	saucepan	saucepan	NN
18435	1092	9	filled	fill	VBN
18435	1092	10	with	with	IN
18435	1092	11	water	water	NN
18435	1092	12	,	,	,
18435	1092	13	a	a	DT
18435	1092	14	little	little	JJ
18435	1092	15	salt	salt	NN
18435	1092	16	and	and	CC
18435	1092	17	bicarbonate	bicarbonate	NN
18435	1092	18	of	of	IN
18435	1092	19	soda	soda	NN
18435	1092	20	.	.	.
18435	1093	1	With	with	IN
18435	1093	2	the	the	DT
18435	1093	3	lid	lid	NN
18435	1093	4	off	off	IN
18435	1093	5	boil	boil	NNP
18435	1093	6	fast	fast	RB
18435	1093	7	till	till	IN
18435	1093	8	tender	tender	NN
18435	1093	9	;	;	:
18435	1093	10	about	about	RB
18435	1093	11	twenty	twenty	CD
18435	1093	12	to	to	TO
18435	1093	13	twenty	twenty	CD
18435	1093	14	-	-	HYPH
18435	1093	15	five	five	CD
18435	1093	16	minutes	minute	NNS
18435	1093	17	.	.	.
18435	1094	1	When	when	WRB
18435	1094	2	done	do	VBN
18435	1094	3	drain	drain	VB
18435	1094	4	them	-PRON-	PRP
18435	1094	5	and	and	CC
18435	1094	6	dry	dry	VB
18435	1094	7	on	on	IN
18435	1094	8	a	a	DT
18435	1094	9	cloth	cloth	NN
18435	1094	10	.	.	.
18435	1095	1	Put	put	VB
18435	1095	2	in	in	RP
18435	1095	3	a	a	DT
18435	1095	4	large	large	JJ
18435	1095	5	saucepan	saucepan	NN
18435	1095	6	a	a	DT
18435	1095	7	good	good	JJ
18435	1095	8	-	-	HYPH
18435	1095	9	sized	sized	JJ
18435	1095	10	lump	lump	NN
18435	1095	11	of	of	IN
18435	1095	12	butter	butter	NN
18435	1095	13	and	and	CC
18435	1095	14	a	a	DT
18435	1095	15	little	little	JJ
18435	1095	16	salt	salt	NN
18435	1095	17	and	and	CC
18435	1095	18	pepper	pepper	NN
18435	1095	19	.	.	.
18435	1096	1	Toss	toss	VB
18435	1096	2	the	the	DT
18435	1096	3	sprouts	sprout	NNS
18435	1096	4	in	in	IN
18435	1096	5	this	this	DT
18435	1096	6	until	until	IN
18435	1096	7	they	-PRON-	PRP
18435	1096	8	become	become	VBP
18435	1096	9	quite	quite	RB
18435	1096	10	hot	hot	JJ
18435	1096	11	again	again	RB
18435	1096	12	,	,	,
18435	1096	13	but	but	CC
18435	1096	14	do	do	VBP
18435	1096	15	not	not	RB
18435	1096	16	fry	fry	VB
18435	1096	17	them	-PRON-	PRP
18435	1096	18	.	.	.
18435	1097	1	Serve	serve	VB
18435	1097	2	on	on	IN
18435	1097	3	a	a	DT
18435	1097	4	quartered	quarter	VBN
18435	1097	5	round	round	NN
18435	1097	6	of	of	IN
18435	1097	7	buttered	butter	VBN
18435	1097	8	toast	toast	NN
18435	1097	9	.	.	.
18435	1098	1	~BRUSSELS	~BRUSSELS	NFP
18435	1098	2	SPROUTS	SPROUTS	NNP
18435	1098	3	MAITRE	MAITRE	NNP
18435	1098	4	D'HOTEL~--Boil	D'HOTEL~--Boil	VBZ
18435	1098	5	the	the	DT
18435	1098	6	sprouts	sprout	NNS
18435	1098	7	and	and	CC
18435	1098	8	then	then	RB
18435	1098	9	place	place	VB
18435	1098	10	them	-PRON-	PRP
18435	1098	11	in	in	IN
18435	1098	12	a	a	DT
18435	1098	13	saucepan	saucepan	NN
18435	1098	14	with	with	IN
18435	1098	15	a	a	DT
18435	1098	16	lump	lump	NN
18435	1098	17	of	of	IN
18435	1098	18	butter	butter	NN
18435	1098	19	and	and	CC
18435	1098	20	beat	beat	VBD
18435	1098	21	them	-PRON-	PRP
18435	1098	22	well	well	RB
18435	1098	23	.	.	.
18435	1099	1	Put	put	VB
18435	1099	2	half	half	PDT
18435	1099	3	a	a	DT
18435	1099	4	pound	pound	NN
18435	1099	5	of	of	IN
18435	1099	6	fresh	fresh	JJ
18435	1099	7	butter	butter	NN
18435	1099	8	in	in	IN
18435	1099	9	a	a	DT
18435	1099	10	pan	pan	NN
18435	1099	11	with	with	IN
18435	1099	12	two	two	CD
18435	1099	13	tablespoonfuls	tablespoonful	NNS
18435	1099	14	of	of	IN
18435	1099	15	chopped	chop	VBN
18435	1099	16	parsley	parsley	NN
18435	1099	17	,	,	,
18435	1099	18	the	the	DT
18435	1099	19	juice	juice	NN
18435	1099	20	of	of	IN
18435	1099	21	a	a	DT
18435	1099	22	couple	couple	NN
18435	1099	23	of	of	IN
18435	1099	24	lemons	lemon	NNS
18435	1099	25	,	,	,
18435	1099	26	a	a	DT
18435	1099	27	little	little	JJ
18435	1099	28	salt	salt	NN
18435	1099	29	and	and	CC
18435	1099	30	white	white	JJ
18435	1099	31	pepper	pepper	NN
18435	1099	32	and	and	CC
18435	1099	33	mix	mix	VB
18435	1099	34	together	together	RB
18435	1099	35	well	well	RB
18435	1099	36	with	with	IN
18435	1099	37	a	a	DT
18435	1099	38	spatula	spatula	NN
18435	1099	39	,	,	,
18435	1099	40	and	and	CC
18435	1099	41	when	when	WRB
18435	1099	42	it	-PRON-	PRP
18435	1099	43	boils	boil	VBZ
18435	1099	44	stir	stir	VB
18435	1099	45	quickly	quickly	RB
18435	1099	46	.	.	.
18435	1100	1	Place	place	VB
18435	1100	2	the	the	DT
18435	1100	3	sprouts	sprout	NNS
18435	1100	4	on	on	IN
18435	1100	5	a	a	DT
18435	1100	6	dish	dish	NN
18435	1100	7	and	and	CC
18435	1100	8	turn	turn	VB
18435	1100	9	the	the	DT
18435	1100	10	sauce	sauce	NN
18435	1100	11	over	over	IN
18435	1100	12	them	-PRON-	PRP
18435	1100	13	.	.	.
18435	1101	1	~BRUSSELS	~BRUSSELS	NFP
18435	1101	2	SPROUTS	sprouts	NN
18435	1101	3	SAUTED~--One	SAUTED~--One	-LRB-
18435	1101	4	pound	pound	NN
18435	1101	5	of	of	IN
18435	1101	6	Brussels	Brussels	NNP
18435	1101	7	sprouts	sprout	NNS
18435	1101	8	should	should	MD
18435	1101	9	be	be	VB
18435	1101	10	thoroughly	thoroughly	RB
18435	1101	11	washed	wash	VBN
18435	1101	12	and	and	CC
18435	1101	13	boiled	boil	VBD
18435	1101	14	and	and	CC
18435	1101	15	then	then	RB
18435	1101	16	put	put	VB
18435	1101	17	into	into	IN
18435	1101	18	a	a	DT
18435	1101	19	pan	pan	NN
18435	1101	20	over	over	IN
18435	1101	21	the	the	DT
18435	1101	22	fire	fire	NN
18435	1101	23	together	together	RB
18435	1101	24	with	with	IN
18435	1101	25	a	a	DT
18435	1101	26	good	good	JJ
18435	1101	27	-	-	HYPH
18435	1101	28	sized	sized	JJ
18435	1101	29	lump	lump	NN
18435	1101	30	of	of	IN
18435	1101	31	butter	butter	NN
18435	1101	32	,	,	,
18435	1101	33	a	a	DT
18435	1101	34	little	little	JJ
18435	1101	35	salt	salt	NN
18435	1101	36	,	,	,
18435	1101	37	and	and	CC
18435	1101	38	toss	toss	VB
18435	1101	39	for	for	IN
18435	1101	40	eight	eight	CD
18435	1101	41	minutes	minute	NNS
18435	1101	42	.	.	.
18435	1102	1	Sprinkle	sprinkle	VB
18435	1102	2	over	over	IN
18435	1102	3	them	-PRON-	PRP
18435	1102	4	a	a	DT
18435	1102	5	little	little	JJ
18435	1102	6	chopped	chop	VBN
18435	1102	7	parsley	parsley	NN
18435	1102	8	,	,	,
18435	1102	9	and	and	CC
18435	1102	10	serve	serve	VB
18435	1102	11	when	when	WRB
18435	1102	12	done	do	VBN
18435	1102	13	.	.	.
18435	1103	1	~BAKED	~BAKED	NFP
18435	1103	2	MUSHROOMS	MUSHROOMS	NNP
18435	1103	3	IN	in	IN
18435	1103	4	CUPS~--Peel	CUPS~--Peel	NNPS
18435	1103	5	and	and	CC
18435	1103	6	cut	cut	VBD
18435	1103	7	off	off	RP
18435	1103	8	the	the	DT
18435	1103	9	stalks	stalk	NNS
18435	1103	10	of	of	IN
18435	1103	11	a	a	DT
18435	1103	12	dozen	dozen	NN
18435	1103	13	or	or	CC
18435	1103	14	more	more	RBR
18435	1103	15	large	large	JJ
18435	1103	16	fat	fat	JJ
18435	1103	17	mushrooms	mushroom	NNS
18435	1103	18	,	,	,
18435	1103	19	and	and	CC
18435	1103	20	chop	chop	VB
18435	1103	21	up	up	RP
18435	1103	22	fine	fine	RB
18435	1103	23	.	.	.
18435	1104	1	Put	put	VB
18435	1104	2	the	the	DT
18435	1104	3	trimmings	trimming	NNS
18435	1104	4	in	in	IN
18435	1104	5	a	a	DT
18435	1104	6	stewpan	stewpan	NN
18435	1104	7	with	with	IN
18435	1104	8	some	some	DT
18435	1104	9	water	water	NN
18435	1104	10	or	or	CC
18435	1104	11	clear	clear	JJ
18435	1104	12	gravy	gravy	NN
18435	1104	13	,	,	,
18435	1104	14	and	and	CC
18435	1104	15	boil	boil	VB
18435	1104	16	well	well	RB
18435	1104	17	.	.	.
18435	1105	1	When	when	WRB
18435	1105	2	nicely	nicely	RB
18435	1105	3	flavored	flavor	VBN
18435	1105	4	strain	strain	VB
18435	1105	5	the	the	DT
18435	1105	6	liquor	liquor	NN
18435	1105	7	,	,	,
18435	1105	8	return	return	VB
18435	1105	9	it	-PRON-	PRP
18435	1105	10	to	to	IN
18435	1105	11	the	the	DT
18435	1105	12	stewpan	stewpan	NN
18435	1105	13	with	with	IN
18435	1105	14	the	the	DT
18435	1105	15	mushrooms	mushroom	NNS
18435	1105	16	and	and	CC
18435	1105	17	a	a	DT
18435	1105	18	moderate	moderate	JJ
18435	1105	19	quantity	quantity	NN
18435	1105	20	of	of	IN
18435	1105	21	finely	finely	RB
18435	1105	22	chopped	chop	VBN
18435	1105	23	parsley	parsley	NN
18435	1105	24	,	,	,
18435	1105	25	season	season	NN
18435	1105	26	to	to	TO
18435	1105	27	taste	taste	VB
18435	1105	28	with	with	IN
18435	1105	29	salt	salt	NN
18435	1105	30	and	and	CC
18435	1105	31	pepper	pepper	NN
18435	1105	32	,	,	,
18435	1105	33	and	and	CC
18435	1105	34	boil	boil	VB
18435	1105	35	gently	gently	RB
18435	1105	36	on	on	IN
18435	1105	37	the	the	DT
18435	1105	38	side	side	NN
18435	1105	39	of	of	IN
18435	1105	40	the	the	DT
18435	1105	41	stove	stove	NN
18435	1105	42	for	for	IN
18435	1105	43	nearly	nearly	RB
18435	1105	44	three	three	CD
18435	1105	45	-	-	HYPH
18435	1105	46	quarters	quarter	NNS
18435	1105	47	of	of	IN
18435	1105	48	an	an	DT
18435	1105	49	hour	hour	NN
18435	1105	50	.	.	.
18435	1106	1	Beat	beat	VB
18435	1106	2	four	four	CD
18435	1106	3	eggs	egg	NNS
18435	1106	4	well	well	RB
18435	1106	5	in	in	IN
18435	1106	6	one	one	CD
18435	1106	7	-	-	HYPH
18435	1106	8	half	half	NN
18435	1106	9	teacupful	teacupful	JJ
18435	1106	10	of	of	IN
18435	1106	11	cream	cream	NN
18435	1106	12	,	,	,
18435	1106	13	and	and	CC
18435	1106	14	strain	strain	VB
18435	1106	15	.	.	.
18435	1107	1	When	when	WRB
18435	1107	2	the	the	DT
18435	1107	3	mushrooms	mushroom	NNS
18435	1107	4	are	be	VBP
18435	1107	5	ready	ready	JJ
18435	1107	6	move	move	NN
18435	1107	7	the	the	DT
18435	1107	8	stewpan	stewpan	NN
18435	1107	9	away	away	RB
18435	1107	10	from	from	IN
18435	1107	11	the	the	DT
18435	1107	12	fire	fire	NN
18435	1107	13	and	and	CC
18435	1107	14	stir	stir	VB
18435	1107	15	in	in	IN
18435	1107	16	the	the	DT
18435	1107	17	beaten	beat	VBN
18435	1107	18	eggs	egg	NNS
18435	1107	19	.	.	.
18435	1108	1	Butter	butter	VB
18435	1108	2	some	some	DT
18435	1108	3	small	small	JJ
18435	1108	4	cups	cup	NNS
18435	1108	5	or	or	CC
18435	1108	6	molds	mold	NNS
18435	1108	7	,	,	,
18435	1108	8	fill	fill	VB
18435	1108	9	each	each	DT
18435	1108	10	with	with	IN
18435	1108	11	the	the	DT
18435	1108	12	mixture	mixture	NN
18435	1108	13	,	,	,
18435	1108	14	and	and	CC
18435	1108	15	bake	bake	VB
18435	1108	16	in	in	RP
18435	1108	17	a	a	DT
18435	1108	18	brisk	brisk	JJ
18435	1108	19	oven	oven	NN
18435	1108	20	.	.	.
18435	1109	1	Prepare	prepare	VB
18435	1109	2	some	some	DT
18435	1109	3	white	white	JJ
18435	1109	4	sauce	sauce	NN
18435	1109	5	;	;	:
18435	1109	6	when	when	WRB
18435	1109	7	baked	bake	VBN
18435	1109	8	turn	turn	VBP
18435	1109	9	the	the	DT
18435	1109	10	mushrooms	mushroom	NNS
18435	1109	11	out	out	IN
18435	1109	12	of	of	IN
18435	1109	13	the	the	DT
18435	1109	14	molds	mold	NNS
18435	1109	15	on	on	IN
18435	1109	16	a	a	DT
18435	1109	17	hot	hot	JJ
18435	1109	18	dish	dish	NN
18435	1109	19	,	,	,
18435	1109	20	pour	pour	VB
18435	1109	21	the	the	DT
18435	1109	22	sauce	sauce	NN
18435	1109	23	around	around	IN
18435	1109	24	them	-PRON-	PRP
18435	1109	25	,	,	,
18435	1109	26	and	and	CC
18435	1109	27	serve	serve	VB
18435	1109	28	.	.	.
18435	1110	1	~BOILED	~BOILED	NNP
18435	1110	2	CHESTNUTS	CHESTNUTS	NNP
18435	1110	3	SERVED	serve	VBD
18435	1110	4	AS	as	IN
18435	1110	5	VEGETABLES~--Peel	vegetables~--peel	$
18435	1110	6	off	off	IN
18435	1110	7	the	the	DT
18435	1110	8	outside	outside	JJ
18435	1110	9	skin	skin	NN
18435	1110	10	of	of	IN
18435	1110	11	the	the	DT
18435	1110	12	chestnuts	chestnut	NNS
18435	1110	13	and	and	CC
18435	1110	14	steep	steep	VB
18435	1110	15	them	-PRON-	PRP
18435	1110	16	in	in	IN
18435	1110	17	boiling	boil	VBG
18435	1110	18	water	water	NN
18435	1110	19	until	until	IN
18435	1110	20	the	the	DT
18435	1110	21	skin	skin	NN
18435	1110	22	can	can	MD
18435	1110	23	be	be	VB
18435	1110	24	easily	easily	RB
18435	1110	25	removed	remove	VBN
18435	1110	26	,	,	,
18435	1110	27	and	and	CC
18435	1110	28	throw	throw	VB
18435	1110	29	them	-PRON-	PRP
18435	1110	30	into	into	IN
18435	1110	31	a	a	DT
18435	1110	32	bowl	bowl	NN
18435	1110	33	of	of	IN
18435	1110	34	cold	cold	JJ
18435	1110	35	water	water	NN
18435	1110	36	.	.	.
18435	1111	1	Put	put	VB
18435	1111	2	two	two	CD
18435	1111	3	ounces	ounce	NNS
18435	1111	4	of	of	IN
18435	1111	5	butter	butter	NN
18435	1111	6	into	into	IN
18435	1111	7	a	a	DT
18435	1111	8	saucepan	saucepan	NN
18435	1111	9	with	with	IN
18435	1111	10	two	two	CD
18435	1111	11	tablespoons	tablespoon	NNS
18435	1111	12	of	of	IN
18435	1111	13	flour	flour	NN
18435	1111	14	and	and	CC
18435	1111	15	stir	stir	VB
18435	1111	16	the	the	DT
18435	1111	17	whole	whole	NN
18435	1111	18	over	over	IN
18435	1111	19	a	a	DT
18435	1111	20	fire	fire	NN
18435	1111	21	until	until	IN
18435	1111	22	well	well	RB
18435	1111	23	mixed	mixed	JJ
18435	1111	24	.	.	.
18435	1112	1	Then	then	RB
18435	1112	2	pour	pour	VB
18435	1112	3	in	in	IN
18435	1112	4	one	one	CD
18435	1112	5	-	-	HYPH
18435	1112	6	half	half	NN
18435	1112	7	pint	pint	NN
18435	1112	8	or	or	CC
18435	1112	9	more	more	JJR
18435	1112	10	of	of	IN
18435	1112	11	clear	clear	JJ
18435	1112	12	broth	broth	NN
18435	1112	13	and	and	CC
18435	1112	14	continue	continue	VB
18435	1112	15	stirring	stir	VBG
18435	1112	16	over	over	IN
18435	1112	17	the	the	DT
18435	1112	18	fire	fire	NN
18435	1112	19	until	until	IN
18435	1112	20	it	-PRON-	PRP
18435	1112	21	boils	boil	VBZ
18435	1112	22	.	.	.
18435	1113	1	Season	season	NN
18435	1113	2	with	with	IN
18435	1113	3	salt	salt	NN
18435	1113	4	,	,	,
18435	1113	5	throw	throw	VB
18435	1113	6	in	in	RP
18435	1113	7	the	the	DT
18435	1113	8	chestnuts	chestnut	NNS
18435	1113	9	and	and	CC
18435	1113	10	keep	keep	VB
18435	1113	11	them	-PRON-	PRP
18435	1113	12	simmering	simmer	VBG
18435	1113	13	at	at	IN
18435	1113	14	the	the	DT
18435	1113	15	side	side	NN
18435	1113	16	of	of	IN
18435	1113	17	the	the	DT
18435	1113	18	fire	fire	NN
18435	1113	19	until	until	IN
18435	1113	20	tender	tender	NN
18435	1113	21	.	.	.
18435	1114	1	When	when	WRB
18435	1114	2	served	serve	VBN
18435	1114	3	in	in	IN
18435	1114	4	this	this	DT
18435	1114	5	way	way	NN
18435	1114	6	they	-PRON-	PRP
18435	1114	7	make	make	VBP
18435	1114	8	a	a	DT
18435	1114	9	good	good	JJ
18435	1114	10	vegetable	vegetable	NN
18435	1114	11	for	for	IN
18435	1114	12	roasted	roasted	JJ
18435	1114	13	meat	meat	NN
18435	1114	14	or	or	CC
18435	1114	15	poultry	poultry	NN
18435	1114	16	,	,	,
18435	1114	17	particularly	particularly	RB
18435	1114	18	turkey	turkey	JJ
18435	1114	19	.	.	.
18435	1115	1	~BOILED	~boiled	NN
18435	1115	2	CORN~--Choose	CORN~--Choose	.
18435	1115	3	short	short	JJ
18435	1115	4	,	,	,
18435	1115	5	thick	thick	JJ
18435	1115	6	ears	ear	NNS
18435	1115	7	of	of	IN
18435	1115	8	fresh	fresh	JJ
18435	1115	9	corn	corn	NN
18435	1115	10	,	,	,
18435	1115	11	remove	remove	VB
18435	1115	12	all	all	PDT
18435	1115	13	the	the	DT
18435	1115	14	husks	husk	NNS
18435	1115	15	except	except	IN
18435	1115	16	the	the	DT
18435	1115	17	inner	inner	JJ
18435	1115	18	layer	layer	NN
18435	1115	19	:	:	:
18435	1115	20	strip	strip	VB
18435	1115	21	that	that	DT
18435	1115	22	down	down	RB
18435	1115	23	far	far	RB
18435	1115	24	enough	enough	RB
18435	1115	25	to	to	TO
18435	1115	26	remove	remove	VB
18435	1115	27	the	the	DT
18435	1115	28	silk	silk	NN
18435	1115	29	and	and	CC
18435	1115	30	any	any	DT
18435	1115	31	defective	defective	JJ
18435	1115	32	grains	grain	NNS
18435	1115	33	and	and	CC
18435	1115	34	then	then	RB
18435	1115	35	replace	replace	VB
18435	1115	36	it	-PRON-	PRP
18435	1115	37	,	,	,
18435	1115	38	and	and	CC
18435	1115	39	tie	tie	VB
18435	1115	40	at	at	IN
18435	1115	41	the	the	DT
18435	1115	42	upper	upper	JJ
18435	1115	43	end	end	NN
18435	1115	44	of	of	IN
18435	1115	45	each	each	DT
18435	1115	46	ear	ear	NN
18435	1115	47	of	of	IN
18435	1115	48	corn	corn	NN
18435	1115	49	.	.	.
18435	1116	1	Have	have	VBP
18435	1116	2	ready	ready	JJ
18435	1116	3	a	a	DT
18435	1116	4	large	large	JJ
18435	1116	5	pot	pot	NN
18435	1116	6	half	half	NN
18435	1116	7	full	full	JJ
18435	1116	8	of	of	IN
18435	1116	9	boiling	boil	VBG
18435	1116	10	water	water	NN
18435	1116	11	,	,	,
18435	1116	12	put	put	VBN
18435	1116	13	in	in	IN
18435	1116	14	the	the	DT
18435	1116	15	corn	corn	NN
18435	1116	16	and	and	CC
18435	1116	17	boil	boil	VB
18435	1116	18	steadily	steadily	RB
18435	1116	19	for	for	IN
18435	1116	20	about	about	RB
18435	1116	21	twenty	twenty	CD
18435	1116	22	minutes	minute	NNS
18435	1116	23	,	,	,
18435	1116	24	if	if	IN
18435	1116	25	the	the	DT
18435	1116	26	ears	ear	NNS
18435	1116	27	are	be	VBP
18435	1116	28	large	large	JJ
18435	1116	29	,	,	,
18435	1116	30	and	and	CC
18435	1116	31	fifteen	fifteen	CD
18435	1116	32	minutes	minute	NNS
18435	1116	33	if	if	IN
18435	1116	34	they	-PRON-	PRP
18435	1116	35	are	be	VBP
18435	1116	36	small	small	JJ
18435	1116	37	.	.	.
18435	1117	1	Remove	remove	VB
18435	1117	2	from	from	IN
18435	1117	3	the	the	DT
18435	1117	4	boiling	boiling	NN
18435	1117	5	water	water	NN
18435	1117	6	,	,	,
18435	1117	7	take	take	VB
18435	1117	8	off	off	RP
18435	1117	9	the	the	DT
18435	1117	10	strings	string	NNS
18435	1117	11	,	,	,
18435	1117	12	and	and	CC
18435	1117	13	serve	serve	VB
18435	1117	14	hot	hot	JJ
18435	1117	15	at	at	IN
18435	1117	16	once	once	RB
18435	1117	17	.	.	.
18435	1118	1	If	if	IN
18435	1118	2	desirable	desirable	JJ
18435	1118	3	,	,	,
18435	1118	4	the	the	DT
18435	1118	5	inner	inner	JJ
18435	1118	6	husk	husk	NN
18435	1118	7	may	may	MD
18435	1118	8	be	be	VB
18435	1118	9	removed	remove	VBN
18435	1118	10	before	before	IN
18435	1118	11	serving	serve	VBG
18435	1118	12	,	,	,
18435	1118	13	but	but	CC
18435	1118	14	this	this	DT
18435	1118	15	must	must	MD
18435	1118	16	be	be	VB
18435	1118	17	done	do	VBN
18435	1118	18	very	very	RB
18435	1118	19	quickly	quickly	RB
18435	1118	20	,	,	,
18435	1118	21	and	and	CC
18435	1118	22	the	the	DT
18435	1118	23	ears	ear	NNS
18435	1118	24	covered	cover	VBN
18435	1118	25	with	with	IN
18435	1118	26	a	a	DT
18435	1118	27	napkin	napkin	NN
18435	1118	28	or	or	CC
18435	1118	29	a	a	DT
18435	1118	30	clean	clean	JJ
18435	1118	31	towel	towel	NN
18435	1118	32	to	to	TO
18435	1118	33	prevent	prevent	VB
18435	1118	34	the	the	DT
18435	1118	35	heat	heat	NN
18435	1118	36	from	from	IN
18435	1118	37	escaping	escape	VBG
18435	1118	38	.	.	.
18435	1119	1	Serve	serve	VB
18435	1119	2	plenty	plenty	NN
18435	1119	3	of	of	IN
18435	1119	4	salt	salt	NN
18435	1119	5	,	,	,
18435	1119	6	butter	butter	NN
18435	1119	7	and	and	CC
18435	1119	8	pepper	pepper	NN
18435	1119	9	with	with	IN
18435	1119	10	the	the	DT
18435	1119	11	corn	corn	NN
18435	1119	12	.	.	.
18435	1120	1	These	these	DT
18435	1120	2	may	may	MD
18435	1120	3	be	be	VB
18435	1120	4	mixed	mix	VBN
18435	1120	5	by	by	IN
18435	1120	6	heating	heat	VBG
18435	1120	7	them	-PRON-	PRP
18435	1120	8	together	together	RB
18435	1120	9	,	,	,
18435	1120	10	and	and	CC
18435	1120	11	serve	serve	VB
18435	1120	12	in	in	IN
18435	1120	13	a	a	DT
18435	1120	14	gravy	gravy	NN
18435	1120	15	bowl	bowl	NN
18435	1120	16	.	.	.
18435	1121	1	~BOILED	~BOILED	NFP
18435	1121	2	ONIONS	onions	JJ
18435	1121	3	WITH	with	IN
18435	1121	4	CREAM~--Peel	cream~--peel	CD
18435	1121	5	twelve	twelve	CD
18435	1121	6	medium	medium	JJ
18435	1121	7	-	-	HYPH
18435	1121	8	sized	sized	JJ
18435	1121	9	onions	onion	NNS
18435	1121	10	,	,	,
18435	1121	11	pare	pare	VBP
18435	1121	12	the	the	DT
18435	1121	13	roots	root	NNS
18435	1121	14	without	without	IN
18435	1121	15	cutting	cut	VBG
18435	1121	16	them	-PRON-	PRP
18435	1121	17	,	,	,
18435	1121	18	place	place	NN
18435	1121	19	in	in	IN
18435	1121	20	a	a	DT
18435	1121	21	saucepan	saucepan	NN
18435	1121	22	,	,	,
18435	1121	23	cover	cover	VB
18435	1121	24	with	with	IN
18435	1121	25	salted	salted	JJ
18435	1121	26	water	water	NN
18435	1121	27	,	,	,
18435	1121	28	add	add	VB
18435	1121	29	a	a	DT
18435	1121	30	bunch	bunch	NN
18435	1121	31	of	of	IN
18435	1121	32	parsley	parsley	NN
18435	1121	33	,	,	,
18435	1121	34	and	and	CC
18435	1121	35	boil	boil	VB
18435	1121	36	for	for	IN
18435	1121	37	forty	forty	CD
18435	1121	38	-	-	HYPH
18435	1121	39	five	five	CD
18435	1121	40	minutes	minute	NNS
18435	1121	41	;	;	:
18435	1121	42	take	take	VB
18435	1121	43	them	-PRON-	PRP
18435	1121	44	from	from	IN
18435	1121	45	the	the	DT
18435	1121	46	saucepan	saucepan	NN
18435	1121	47	,	,	,
18435	1121	48	place	place	VB
18435	1121	49	them	-PRON-	PRP
18435	1121	50	on	on	IN
18435	1121	51	a	a	DT
18435	1121	52	dish	dish	NN
18435	1121	53	,	,	,
18435	1121	54	covering	cover	VBG
18435	1121	55	with	with	IN
18435	1121	56	two	two	CD
18435	1121	57	gills	gill	NNS
18435	1121	58	of	of	IN
18435	1121	59	cream	cream	NN
18435	1121	60	sauce	sauce	NN
18435	1121	61	,	,	,
18435	1121	62	mixed	mix	VBN
18435	1121	63	with	with	IN
18435	1121	64	two	two	CD
18435	1121	65	tablespoonfuls	tablespoonful	NNS
18435	1121	66	of	of	IN
18435	1121	67	broth	broth	NN
18435	1121	68	,	,	,
18435	1121	69	garnish	garnish	NN
18435	1121	70	,	,	,
18435	1121	71	and	and	CC
18435	1121	72	serve	serve	VB
18435	1121	73	.	.	.
18435	1122	1	~CORN	~corn	XX
18435	1122	2	FRITTERS~--Prepare	fritters~--prepare	ADD
18435	1122	3	four	four	CD
18435	1122	4	ears	ear	NNS
18435	1122	5	of	of	IN
18435	1122	6	fresh	fresh	JJ
18435	1122	7	corn	corn	NN
18435	1122	8	by	by	IN
18435	1122	9	removing	remove	VBG
18435	1122	10	the	the	DT
18435	1122	11	outer	outer	JJ
18435	1122	12	husks	husk	NNS
18435	1122	13	and	and	CC
18435	1122	14	silks	silk	NNS
18435	1122	15	;	;	:
18435	1122	16	boil	boil	NN
18435	1122	17	and	and	CC
18435	1122	18	then	then	RB
18435	1122	19	drain	drain	VB
18435	1122	20	well	well	RB
18435	1122	21	.	.	.
18435	1123	1	Cut	cut	VB
18435	1123	2	the	the	DT
18435	1123	3	grains	grain	NNS
18435	1123	4	from	from	IN
18435	1123	5	the	the	DT
18435	1123	6	cobs	cobs	NN
18435	1123	7	and	and	CC
18435	1123	8	place	place	NN
18435	1123	9	in	in	IN
18435	1123	10	a	a	DT
18435	1123	11	bowl	bowl	NN
18435	1123	12	,	,	,
18435	1123	13	season	season	NN
18435	1123	14	with	with	IN
18435	1123	15	salt	salt	NN
18435	1123	16	and	and	CC
18435	1123	17	pepper	pepper	NN
18435	1123	18	,	,	,
18435	1123	19	add	add	VB
18435	1123	20	one	one	CD
18435	1123	21	-	-	HYPH
18435	1123	22	fourth	fourth	NN
18435	1123	23	pound	pound	NN
18435	1123	24	of	of	IN
18435	1123	25	sifted	sift	VBN
18435	1123	26	flour	flour	NN
18435	1123	27	,	,	,
18435	1123	28	two	two	CD
18435	1123	29	eggs	egg	NNS
18435	1123	30	and	and	CC
18435	1123	31	a	a	DT
18435	1123	32	half	half	JJ
18435	1123	33	pint	pint	NN
18435	1123	34	of	of	IN
18435	1123	35	cold	cold	JJ
18435	1123	36	milk	milk	NN
18435	1123	37	.	.	.
18435	1124	1	Stir	stir	VB
18435	1124	2	vigorously	vigorously	RB
18435	1124	3	,	,	,
18435	1124	4	but	but	CC
18435	1124	5	do	do	VBP
18435	1124	6	not	not	RB
18435	1124	7	beat	beat	VB
18435	1124	8	,	,	,
18435	1124	9	with	with	IN
18435	1124	10	a	a	DT
18435	1124	11	wooden	wooden	JJ
18435	1124	12	spoon	spoon	NN
18435	1124	13	for	for	IN
18435	1124	14	five	five	CD
18435	1124	15	minutes	minute	NNS
18435	1124	16	,	,	,
18435	1124	17	when	when	WRB
18435	1124	18	it	-PRON-	PRP
18435	1124	19	will	will	MD
18435	1124	20	be	be	VB
18435	1124	21	sufficiently	sufficiently	RB
18435	1124	22	firm	firm	JJ
18435	1124	23	;	;	:
18435	1124	24	butter	butter	VB
18435	1124	25	a	a	DT
18435	1124	26	frying	frying	JJ
18435	1124	27	-	-	HYPH
18435	1124	28	pan	pan	NN
18435	1124	29	,	,	,
18435	1124	30	place	place	VB
18435	1124	31	it	-PRON-	PRP
18435	1124	32	on	on	IN
18435	1124	33	a	a	DT
18435	1124	34	fire	fire	NN
18435	1124	35	,	,	,
18435	1124	36	and	and	CC
18435	1124	37	with	with	IN
18435	1124	38	a	a	DT
18435	1124	39	ladle	ladle	NN
18435	1124	40	holding	hold	VBG
18435	1124	41	one	one	CD
18435	1124	42	gill	gill	RB
18435	1124	43	put	put	VBD
18435	1124	44	the	the	DT
18435	1124	45	mixture	mixture	NN
18435	1124	46	on	on	IN
18435	1124	47	the	the	DT
18435	1124	48	pan	pan	NN
18435	1124	49	in	in	IN
18435	1124	50	twelve	twelve	CD
18435	1124	51	parts	part	NNS
18435	1124	52	,	,	,
18435	1124	53	being	be	VBG
18435	1124	54	careful	careful	JJ
18435	1124	55	that	that	IN
18435	1124	56	they	-PRON-	PRP
18435	1124	57	do	do	VBP
18435	1124	58	not	not	RB
18435	1124	59	touch	touch	VB
18435	1124	60	one	one	NN
18435	1124	61	another	another	DT
18435	1124	62	,	,	,
18435	1124	63	and	and	CC
18435	1124	64	fry	fry	VB
18435	1124	65	till	till	IN
18435	1124	66	of	of	IN
18435	1124	67	a	a	DT
18435	1124	68	good	good	JJ
18435	1124	69	golden	golden	JJ
18435	1124	70	color	color	NN
18435	1124	71	,	,	,
18435	1124	72	cooking	cook	VBG
18435	1124	73	for	for	IN
18435	1124	74	four	four	CD
18435	1124	75	or	or	CC
18435	1124	76	five	five	CD
18435	1124	77	minutes	minute	NNS
18435	1124	78	on	on	IN
18435	1124	79	each	each	DT
18435	1124	80	side	side	NN
18435	1124	81	.	.	.
18435	1125	1	Dress	dress	VB
18435	1125	2	them	-PRON-	PRP
18435	1125	3	on	on	IN
18435	1125	4	a	a	DT
18435	1125	5	folded	fold	VBN
18435	1125	6	napkin	napkin	NN
18435	1125	7	,	,	,
18435	1125	8	and	and	CC
18435	1125	9	serve	serve	VB
18435	1125	10	.	.	.
18435	1126	1	~BROILED	~BROILED	NFP
18435	1126	2	EGGPLANT~--Peel	eggplant~--peel	CD
18435	1126	3	an	an	DT
18435	1126	4	eggplant	eggplant	NN
18435	1126	5	and	and	CC
18435	1126	6	cut	cut	VBD
18435	1126	7	it	-PRON-	PRP
18435	1126	8	into	into	IN
18435	1126	9	six	six	CD
18435	1126	10	slices	slice	NNS
18435	1126	11	each	each	DT
18435	1126	12	half	half	PDT
18435	1126	13	an	an	DT
18435	1126	14	inch	inch	NN
18435	1126	15	thick	thick	JJ
18435	1126	16	.	.	.
18435	1127	1	Put	put	VB
18435	1127	2	them	-PRON-	PRP
18435	1127	3	into	into	IN
18435	1127	4	a	a	DT
18435	1127	5	dish	dish	NN
18435	1127	6	and	and	CC
18435	1127	7	season	season	NN
18435	1127	8	with	with	IN
18435	1127	9	salt	salt	NN
18435	1127	10	and	and	CC
18435	1127	11	pepper	pepper	NN
18435	1127	12	and	and	CC
18435	1127	13	pour	pour	VB
18435	1127	14	over	over	IN
18435	1127	15	them	-PRON-	PRP
18435	1127	16	one	one	CD
18435	1127	17	tablespoon	tablespoon	NN
18435	1127	18	of	of	IN
18435	1127	19	sweet	sweet	JJ
18435	1127	20	oil	oil	NN
18435	1127	21	.	.	.
18435	1128	1	Mix	mix	VB
18435	1128	2	well	well	RB
18435	1128	3	and	and	CC
18435	1128	4	arrange	arrange	VB
18435	1128	5	the	the	DT
18435	1128	6	slices	slice	NNS
18435	1128	7	of	of	IN
18435	1128	8	the	the	DT
18435	1128	9	eggplant	eggplant	NN
18435	1128	10	on	on	IN
18435	1128	11	a	a	DT
18435	1128	12	broiler	broiler	NN
18435	1128	13	and	and	CC
18435	1128	14	broil	broil	NN
18435	1128	15	on	on	IN
18435	1128	16	each	each	DT
18435	1128	17	side	side	NN
18435	1128	18	for	for	IN
18435	1128	19	five	five	CD
18435	1128	20	minutes	minute	NNS
18435	1128	21	,	,	,
18435	1128	22	then	then	RB
18435	1128	23	place	place	VB
18435	1128	24	on	on	IN
18435	1128	25	a	a	DT
18435	1128	26	dish	dish	NN
18435	1128	27	which	which	WDT
18435	1128	28	has	have	VBZ
18435	1128	29	been	be	VBN
18435	1128	30	heated	heat	VBN
18435	1128	31	and	and	CC
18435	1128	32	pour	pour	VB
18435	1128	33	over	over	IN
18435	1128	34	a	a	DT
18435	1128	35	gill	gill	NN
18435	1128	36	of	of	IN
18435	1128	37	maitre	maitre	NNP
18435	1128	38	d'hotel	d'hotel	NNP
18435	1128	39	sauce	sauce	NNP
18435	1128	40	,	,	,
18435	1128	41	and	and	CC
18435	1128	42	serve	serve	VB
18435	1128	43	.	.	.
18435	1129	1	~FRIED	~FRIED	NFP
18435	1129	2	EGGPLANT~--Select	eggplant~--select	ADD
18435	1129	3	a	a	DT
18435	1129	4	nice	nice	JJ
18435	1129	5	large	large	JJ
18435	1129	6	eggplant	eggplant	NN
18435	1129	7	,	,	,
18435	1129	8	peel	peel	JJ
18435	1129	9	,	,	,
18435	1129	10	remove	remove	VB
18435	1129	11	the	the	DT
18435	1129	12	seeds	seed	NNS
18435	1129	13	,	,	,
18435	1129	14	and	and	CC
18435	1129	15	cut	cut	VBN
18435	1129	16	into	into	IN
18435	1129	17	pieces	piece	NNS
18435	1129	18	about	about	IN
18435	1129	19	one	one	CD
18435	1129	20	and	and	CC
18435	1129	21	one	one	CD
18435	1129	22	-	-	HYPH
18435	1129	23	half	half	NN
18435	1129	24	inches	inch	NNS
18435	1129	25	long	long	JJ
18435	1129	26	and	and	CC
18435	1129	27	three	three	CD
18435	1129	28	-	-	HYPH
18435	1129	29	quarters	quarter	NNS
18435	1129	30	of	of	IN
18435	1129	31	an	an	DT
18435	1129	32	inch	inch	NN
18435	1129	33	wide	wide	RB
18435	1129	34	.	.	.
18435	1130	1	Put	put	VB
18435	1130	2	them	-PRON-	PRP
18435	1130	3	on	on	IN
18435	1130	4	a	a	DT
18435	1130	5	plate	plate	NN
18435	1130	6	,	,	,
18435	1130	7	sprinkle	sprinkle	VB
18435	1130	8	well	well	RB
18435	1130	9	with	with	IN
18435	1130	10	salt	salt	NN
18435	1130	11	and	and	CC
18435	1130	12	leave	leave	VB
18435	1130	13	standing	standing	NN
18435	1130	14	for	for	IN
18435	1130	15	an	an	DT
18435	1130	16	hour	hour	NN
18435	1130	17	or	or	CC
18435	1130	18	so	so	RB
18435	1130	19	.	.	.
18435	1131	1	Then	then	RB
18435	1131	2	wrap	wrap	VB
18435	1131	3	the	the	DT
18435	1131	4	pieces	piece	NNS
18435	1131	5	in	in	IN
18435	1131	6	a	a	DT
18435	1131	7	cloth	cloth	NN
18435	1131	8	and	and	CC
18435	1131	9	twist	twist	VB
18435	1131	10	it	-PRON-	PRP
18435	1131	11	around	around	RB
18435	1131	12	so	so	IN
18435	1131	13	as	as	IN
18435	1131	14	to	to	TO
18435	1131	15	squeeze	squeeze	VB
18435	1131	16	as	as	RB
18435	1131	17	much	much	JJ
18435	1131	18	juice	juice	NN
18435	1131	19	as	as	IN
18435	1131	20	possible	possible	JJ
18435	1131	21	from	from	IN
18435	1131	22	them	-PRON-	PRP
18435	1131	23	without	without	IN
18435	1131	24	breaking	break	VBG
18435	1131	25	.	.	.
18435	1132	1	Sprinkle	sprinkle	VB
18435	1132	2	over	over	RP
18435	1132	3	with	with	IN
18435	1132	4	flour	flour	NN
18435	1132	5	,	,	,
18435	1132	6	covering	cover	VBG
18435	1132	7	each	each	DT
18435	1132	8	side	side	NN
18435	1132	9	well	well	RB
18435	1132	10	,	,	,
18435	1132	11	and	and	CC
18435	1132	12	place	place	VB
18435	1132	13	them	-PRON-	PRP
18435	1132	14	in	in	IN
18435	1132	15	a	a	DT
18435	1132	16	frying	frying	JJ
18435	1132	17	basket	basket	NN
18435	1132	18	.	.	.
18435	1133	1	Put	put	VB
18435	1133	2	a	a	DT
18435	1133	3	large	large	JJ
18435	1133	4	lump	lump	NN
18435	1133	5	of	of	IN
18435	1133	6	fat	fat	NN
18435	1133	7	in	in	IN
18435	1133	8	a	a	DT
18435	1133	9	stewpan	stewpan	NN
18435	1133	10	and	and	CC
18435	1133	11	when	when	WRB
18435	1133	12	it	-PRON-	PRP
18435	1133	13	boils	boil	VBZ
18435	1133	14	put	put	VBN
18435	1133	15	in	in	IN
18435	1133	16	the	the	DT
18435	1133	17	basket	basket	NN
18435	1133	18	.	.	.
18435	1134	1	As	as	IN
18435	1134	2	each	each	DT
18435	1134	3	plant	plant	NN
18435	1134	4	is	be	VBZ
18435	1134	5	nicely	nicely	RB
18435	1134	6	browned	brown	VBN
18435	1134	7	take	take	VBP
18435	1134	8	out	out	IN
18435	1134	9	of	of	IN
18435	1134	10	the	the	DT
18435	1134	11	basket	basket	NN
18435	1134	12	,	,	,
18435	1134	13	sprinkle	sprinkle	VB
18435	1134	14	with	with	IN
18435	1134	15	salt	salt	NN
18435	1134	16	and	and	CC
18435	1134	17	lay	lie	VBD
18435	1134	18	on	on	IN
18435	1134	19	a	a	DT
18435	1134	20	sheet	sheet	NN
18435	1134	21	of	of	IN
18435	1134	22	paper	paper	NN
18435	1134	23	in	in	IN
18435	1134	24	front	front	NN
18435	1134	25	of	of	IN
18435	1134	26	a	a	DT
18435	1134	27	fire	fire	NN
18435	1134	28	so	so	IN
18435	1134	29	as	as	IN
18435	1134	30	to	to	TO
18435	1134	31	drain	drain	VB
18435	1134	32	as	as	RB
18435	1134	33	free	free	JJ
18435	1134	34	as	as	IN
18435	1134	35	possible	possible	JJ
18435	1134	36	from	from	IN
18435	1134	37	fat	fat	NN
18435	1134	38	.	.	.
18435	1135	1	Serve	serve	VB
18435	1135	2	on	on	IN
18435	1135	3	a	a	DT
18435	1135	4	napkin	napkin	FW
18435	1135	5	spread	spread	NN
18435	1135	6	over	over	IN
18435	1135	7	a	a	DT
18435	1135	8	hot	hot	JJ
18435	1135	9	dish	dish	NN
18435	1135	10	.	.	.
18435	1136	1	~EGGPLANT	~EGGPLANT	NFP
18435	1136	2	FRITTERS~--Boil	fritters~--boil	CD
18435	1136	3	the	the	DT
18435	1136	4	eggplant	eggplant	NN
18435	1136	5	in	in	IN
18435	1136	6	salted	salt	VBN
18435	1136	7	water	water	NN
18435	1136	8	mixed	mix	VBN
18435	1136	9	with	with	IN
18435	1136	10	a	a	DT
18435	1136	11	little	little	JJ
18435	1136	12	lemon	lemon	NN
18435	1136	13	juice	juice	NN
18435	1136	14	.	.	.
18435	1137	1	When	when	WRB
18435	1137	2	tender	tender	NN
18435	1137	3	,	,	,
18435	1137	4	skin	skin	NN
18435	1137	5	,	,	,
18435	1137	6	drain	drain	VB
18435	1137	7	and	and	CC
18435	1137	8	mash	mash	VB
18435	1137	9	them	-PRON-	PRP
18435	1137	10	.	.	.
18435	1138	1	For	for	IN
18435	1138	2	every	every	DT
18435	1138	3	pint	pint	NN
18435	1138	4	of	of	IN
18435	1138	5	pulp	pulp	NN
18435	1138	6	,	,	,
18435	1138	7	add	add	VB
18435	1138	8	one	one	CD
18435	1138	9	-	-	HYPH
18435	1138	10	half	half	NN
18435	1138	11	breakfast	breakfast	NN
18435	1138	12	cup	cup	NN
18435	1138	13	full	full	JJ
18435	1138	14	of	of	IN
18435	1138	15	flour	flour	NN
18435	1138	16	,	,	,
18435	1138	17	two	two	CD
18435	1138	18	well	well	RB
18435	1138	19	beaten	beat	VBN
18435	1138	20	eggs	egg	NNS
18435	1138	21	,	,	,
18435	1138	22	and	and	CC
18435	1138	23	season	season	NN
18435	1138	24	with	with	IN
18435	1138	25	salt	salt	NN
18435	1138	26	and	and	CC
18435	1138	27	pepper	pepper	NN
18435	1138	28	to	to	IN
18435	1138	29	taste	taste	NN
18435	1138	30	.	.	.
18435	1139	1	Shape	shape	VB
18435	1139	2	into	into	IN
18435	1139	3	fritters	fritter	NNS
18435	1139	4	and	and	CC
18435	1139	5	fry	fry	VB
18435	1139	6	in	in	IN
18435	1139	7	boiling	boil	VBG
18435	1139	8	fat	fat	NN
18435	1139	9	until	until	IN
18435	1139	10	brown	brown	NNP
18435	1139	11	.	.	.
18435	1140	1	~BROILED	~BROILED	NFP
18435	1140	2	MUSHROOMS	MUSHROOMS	NNP
18435	1140	3	ON	on	IN
18435	1140	4	TOAST~--Trim	TOAST~--Trim	NNP
18435	1140	5	off	off	IN
18435	1140	6	the	the	DT
18435	1140	7	stalks	stalk	NNS
18435	1140	8	of	of	IN
18435	1140	9	the	the	DT
18435	1140	10	required	require	VBN
18435	1140	11	quantity	quantity	NN
18435	1140	12	of	of	IN
18435	1140	13	large	large	JJ
18435	1140	14	mushrooms	mushroom	NNS
18435	1140	15	,	,	,
18435	1140	16	peel	peel	VBP
18435	1140	17	,	,	,
18435	1140	18	score	score	VB
18435	1140	19	them	-PRON-	PRP
18435	1140	20	once	once	RB
18435	1140	21	across	across	IN
18435	1140	22	the	the	DT
18435	1140	23	top	top	NN
18435	1140	24	,	,	,
18435	1140	25	place	place	VB
18435	1140	26	them	-PRON-	PRP
18435	1140	27	on	on	IN
18435	1140	28	a	a	DT
18435	1140	29	gridiron	gridiron	NN
18435	1140	30	and	and	CC
18435	1140	31	grill	grill	VB
18435	1140	32	over	over	IN
18435	1140	33	a	a	DT
18435	1140	34	slow	slow	JJ
18435	1140	35	fire	fire	NN
18435	1140	36	,	,	,
18435	1140	37	turning	turn	VBG
18435	1140	38	when	when	WRB
18435	1140	39	done	do	VBN
18435	1140	40	on	on	IN
18435	1140	41	one	one	CD
18435	1140	42	side	side	NN
18435	1140	43	.	.	.
18435	1141	1	Trim	trim	VB
18435	1141	2	the	the	DT
18435	1141	3	crusts	crust	NNS
18435	1141	4	off	off	IN
18435	1141	5	some	some	DT
18435	1141	6	slices	slice	NNS
18435	1141	7	of	of	IN
18435	1141	8	bread	bread	NN
18435	1141	9	and	and	CC
18435	1141	10	toast	toast	NN
18435	1141	11	on	on	IN
18435	1141	12	both	both	DT
18435	1141	13	sides	side	NNS
18435	1141	14	.	.	.
18435	1142	1	Cut	Cut	NNP
18435	1142	2	rounds	round	VBZ
18435	1142	3	out	out	IN
18435	1142	4	of	of	IN
18435	1142	5	the	the	DT
18435	1142	6	toast	toast	NN
18435	1142	7	the	the	DT
18435	1142	8	same	same	JJ
18435	1142	9	size	size	NN
18435	1142	10	as	as	IN
18435	1142	11	the	the	DT
18435	1142	12	mushrooms	mushroom	NNS
18435	1142	13	,	,	,
18435	1142	14	butter	butter	VB
18435	1142	15	them	-PRON-	PRP
18435	1142	16	and	and	CC
18435	1142	17	place	place	VB
18435	1142	18	a	a	DT
18435	1142	19	mushroom	mushroom	NN
18435	1142	20	on	on	IN
18435	1142	21	each	each	DT
18435	1142	22	.	.	.
18435	1143	1	Put	put	VB
18435	1143	2	a	a	DT
18435	1143	3	lump	lump	NN
18435	1143	4	of	of	IN
18435	1143	5	butter	butter	NN
18435	1143	6	in	in	IN
18435	1143	7	each	each	DT
18435	1143	8	mushroom	mushroom	NN
18435	1143	9	and	and	CC
18435	1143	10	sprinkle	sprinkle	VB
18435	1143	11	over	over	RP
18435	1143	12	with	with	IN
18435	1143	13	salt	salt	NN
18435	1143	14	and	and	CC
18435	1143	15	pepper	pepper	NN
18435	1143	16	.	.	.
18435	1144	1	Place	place	VB
18435	1144	2	a	a	DT
18435	1144	3	fancy	fancy	JJ
18435	1144	4	dish	dish	NN
18435	1144	5	-	-	HYPH
18435	1144	6	paper	paper	NN
18435	1144	7	on	on	IN
18435	1144	8	a	a	DT
18435	1144	9	hot	hot	JJ
18435	1144	10	dish	dish	NN
18435	1144	11	,	,	,
18435	1144	12	and	and	CC
18435	1144	13	serve	serve	VB
18435	1144	14	the	the	DT
18435	1144	15	mushrooms	mushroom	NNS
18435	1144	16	-	-	HYPH
18435	1144	17	on	on	IN
18435	1144	18	-	-	HYPH
18435	1144	19	toast	toast	NN
18435	1144	20	,	,	,
18435	1144	21	with	with	IN
18435	1144	22	a	a	DT
18435	1144	23	garnish	garnish	NN
18435	1144	24	of	of	IN
18435	1144	25	fried	fry	VBN
18435	1144	26	parsley	parsley	NN
18435	1144	27	.	.	.
18435	1145	1	~DEVILED	~DEVILED	NFP
18435	1145	2	MUSHROOMS~--Cut	MUSHROOMS~--Cut	NNP
18435	1145	3	off	off	IN
18435	1145	4	the	the	DT
18435	1145	5	stalks	stalk	NNS
18435	1145	6	even	even	RB
18435	1145	7	with	with	IN
18435	1145	8	the	the	DT
18435	1145	9	head	head	NN
18435	1145	10	and	and	CC
18435	1145	11	peel	peel	VB
18435	1145	12	and	and	CC
18435	1145	13	trim	trim	VB
18435	1145	14	the	the	DT
18435	1145	15	mushrooms	mushroom	NNS
18435	1145	16	neatly	neatly	RB
18435	1145	17	.	.	.
18435	1146	1	Brush	brush	VB
18435	1146	2	them	-PRON-	PRP
18435	1146	3	over	over	RP
18435	1146	4	inside	inside	RB
18435	1146	5	with	with	IN
18435	1146	6	a	a	DT
18435	1146	7	paste	paste	NN
18435	1146	8	brush	brush	NN
18435	1146	9	dipped	dip	VBD
18435	1146	10	in	in	IN
18435	1146	11	warm	warm	JJ
18435	1146	12	butter	butter	NN
18435	1146	13	,	,	,
18435	1146	14	and	and	CC
18435	1146	15	season	season	NN
18435	1146	16	with	with	IN
18435	1146	17	salt	salt	NN
18435	1146	18	and	and	CC
18435	1146	19	pepper	pepper	NN
18435	1146	20	,	,	,
18435	1146	21	and	and	CC
18435	1146	22	a	a	DT
18435	1146	23	small	small	JJ
18435	1146	24	quantity	quantity	NN
18435	1146	25	of	of	IN
18435	1146	26	cayenne	cayenne	NN
18435	1146	27	pepper	pepper	NN
18435	1146	28	.	.	.
18435	1147	1	Put	put	VB
18435	1147	2	them	-PRON-	PRP
18435	1147	3	on	on	IN
18435	1147	4	a	a	DT
18435	1147	5	gridiron	gridiron	NN
18435	1147	6	and	and	CC
18435	1147	7	broil	broil	VB
18435	1147	8	over	over	RP
18435	1147	9	a	a	DT
18435	1147	10	clear	clear	JJ
18435	1147	11	fire	fire	NN
18435	1147	12	.	.	.
18435	1148	1	When	when	WRB
18435	1148	2	cooked	cook	VBN
18435	1148	3	put	put	VBD
18435	1148	4	the	the	DT
18435	1148	5	mushrooms	mushroom	NNS
18435	1148	6	on	on	IN
18435	1148	7	a	a	DT
18435	1148	8	hot	hot	JJ
18435	1148	9	dish	dish	NN
18435	1148	10	,	,	,
18435	1148	11	and	and	CC
18435	1148	12	serve	serve	VB
18435	1148	13	.	.	.
18435	1149	1	~MUSHROOMS	~MUSHROOMS	NNP
18435	1149	2	IN	in	IN
18435	1149	3	CREAM~--Peel	CREAM~--Peel	NNP
18435	1149	4	and	and	CC
18435	1149	5	trim	trim	VB
18435	1149	6	the	the	DT
18435	1149	7	required	require	VBN
18435	1149	8	quantity	quantity	NN
18435	1149	9	of	of	IN
18435	1149	10	mushrooms	mushroom	NNS
18435	1149	11	.	.	.
18435	1150	1	Put	put	VB
18435	1150	2	some	some	DT
18435	1150	3	cream	cream	NN
18435	1150	4	in	in	IN
18435	1150	5	a	a	DT
18435	1150	6	pan	pan	NN
18435	1150	7	over	over	IN
18435	1150	8	the	the	DT
18435	1150	9	fire	fire	NN
18435	1150	10	and	and	CC
18435	1150	11	season	season	NN
18435	1150	12	with	with	IN
18435	1150	13	pepper	pepper	NN
18435	1150	14	and	and	CC
18435	1150	15	salt	salt	NN
18435	1150	16	to	to	IN
18435	1150	17	taste	taste	NN
18435	1150	18	.	.	.
18435	1151	1	Rub	rub	VB
18435	1151	2	the	the	DT
18435	1151	3	mushrooms	mushroom	NNS
18435	1151	4	in	in	IN
18435	1151	5	salt	salt	NN
18435	1151	6	and	and	CC
18435	1151	7	pepper	pepper	NN
18435	1151	8	,	,	,
18435	1151	9	and	and	CC
18435	1151	10	as	as	RB
18435	1151	11	quickly	quickly	RB
18435	1151	12	as	as	IN
18435	1151	13	the	the	DT
18435	1151	14	cream	cream	NN
18435	1151	15	comes	come	VBZ
18435	1151	16	to	to	IN
18435	1151	17	a	a	DT
18435	1151	18	boil	boil	NN
18435	1151	19	put	put	VBN
18435	1151	20	them	-PRON-	PRP
18435	1151	21	in	in	RP
18435	1151	22	and	and	CC
18435	1151	23	let	let	VB
18435	1151	24	boil	boil	VB
18435	1151	25	for	for	IN
18435	1151	26	four	four	CD
18435	1151	27	minutes	minute	NNS
18435	1151	28	.	.	.
18435	1152	1	Serve	serve	VB
18435	1152	2	hot	hot	JJ
18435	1152	3	.	.	.
18435	1153	1	~BOILED	~BOILED	NNP
18435	1153	2	SPANISH	SPANISH	NNP
18435	1153	3	ONIONS~--Boil	onions~--boil	CD
18435	1153	4	Spanish	spanish	JJ
18435	1153	5	onions	onion	NNS
18435	1153	6	in	in	IN
18435	1153	7	salted	salted	JJ
18435	1153	8	water	water	NN
18435	1153	9	thirty	thirty	CD
18435	1153	10	minutes	minute	NNS
18435	1153	11	.	.	.
18435	1154	1	Drain	drain	VB
18435	1154	2	and	and	CC
18435	1154	3	add	add	VB
18435	1154	4	butter	butter	NN
18435	1154	5	or	or	CC
18435	1154	6	drippings	dripping	NNS
18435	1154	7	,	,	,
18435	1154	8	salt	salt	NN
18435	1154	9	and	and	CC
18435	1154	10	pepper	pepper	NN
18435	1154	11	,	,	,
18435	1154	12	covering	cover	VBG
18435	1154	13	the	the	DT
18435	1154	14	pan	pan	NN
18435	1154	15	to	to	TO
18435	1154	16	prevent	prevent	VB
18435	1154	17	steam	steam	NN
18435	1154	18	from	from	IN
18435	1154	19	escaping	escape	VBG
18435	1154	20	.	.	.
18435	1155	1	Cook	cook	VB
18435	1155	2	slowly	slowly	RB
18435	1155	3	for	for	IN
18435	1155	4	about	about	RB
18435	1155	5	three	three	CD
18435	1155	6	hours	hour	NNS
18435	1155	7	,	,	,
18435	1155	8	basting	baste	VBG
18435	1155	9	frequently	frequently	RB
18435	1155	10	with	with	IN
18435	1155	11	drippings	dripping	NNS
18435	1155	12	.	.	.
18435	1156	1	Care	care	NN
18435	1156	2	should	should	MD
18435	1156	3	be	be	VB
18435	1156	4	taken	take	VBN
18435	1156	5	that	that	IN
18435	1156	6	they	-PRON-	PRP
18435	1156	7	do	do	VBP
18435	1156	8	not	not	RB
18435	1156	9	burn	burn	VB
18435	1156	10	.	.	.
18435	1157	1	~BAKED	~BAKED	NFP
18435	1157	2	ONIONS~--Put	onions~--put	WP$
18435	1157	3	six	six	CD
18435	1157	4	large	large	JJ
18435	1157	5	onions	onion	NNS
18435	1157	6	into	into	IN
18435	1157	7	a	a	DT
18435	1157	8	saucepan	saucepan	NN
18435	1157	9	of	of	IN
18435	1157	10	water	water	NN
18435	1157	11	,	,	,
18435	1157	12	or	or	CC
18435	1157	13	water	water	NN
18435	1157	14	and	and	CC
18435	1157	15	milk	milk	NN
18435	1157	16	in	in	IN
18435	1157	17	equal	equal	JJ
18435	1157	18	proportions	proportion	NNS
18435	1157	19	,	,	,
18435	1157	20	add	add	VB
18435	1157	21	salt	salt	NN
18435	1157	22	and	and	CC
18435	1157	23	pepper	pepper	NN
18435	1157	24	and	and	CC
18435	1157	25	boil	boil	VB
18435	1157	26	until	until	IN
18435	1157	27	tender	tender	NN
18435	1157	28	.	.	.
18435	1158	1	When	when	WRB
18435	1158	2	done	do	VBN
18435	1158	3	so	so	IN
18435	1158	4	they	-PRON-	PRP
18435	1158	5	can	can	MD
18435	1158	6	be	be	VB
18435	1158	7	easily	easily	RB
18435	1158	8	mashed	mash	VBN
18435	1158	9	work	work	VB
18435	1158	10	them	-PRON-	PRP
18435	1158	11	up	up	RP
18435	1158	12	with	with	IN
18435	1158	13	butter	butter	NN
18435	1158	14	to	to	IN
18435	1158	15	the	the	DT
18435	1158	16	consistency	consistency	NN
18435	1158	17	of	of	IN
18435	1158	18	paste	paste	NN
18435	1158	19	,	,	,
18435	1158	20	cover	cover	VBP
18435	1158	21	with	with	IN
18435	1158	22	breadcrumbs	breadcrumb	NNS
18435	1158	23	,	,	,
18435	1158	24	and	and	CC
18435	1158	25	bake	bake	VB
18435	1158	26	in	in	RP
18435	1158	27	a	a	DT
18435	1158	28	moderate	moderate	JJ
18435	1158	29	oven	oven	NN
18435	1158	30	.	.	.
18435	1159	1	If	if	IN
18435	1159	2	preferred	prefer	VBN
18435	1159	3	they	-PRON-	PRP
18435	1159	4	may	may	MD
18435	1159	5	be	be	VB
18435	1159	6	boiled	boil	VBN
18435	1159	7	whole	whole	RB
18435	1159	8	,	,	,
18435	1159	9	put	put	VBN
18435	1159	10	in	in	IN
18435	1159	11	a	a	DT
18435	1159	12	baking	baking	NN
18435	1159	13	dish	dish	NN
18435	1159	14	covered	cover	VBN
18435	1159	15	with	with	IN
18435	1159	16	butter	butter	NN
18435	1159	17	and	and	CC
18435	1159	18	breadcrumbs	breadcrumb	NNS
18435	1159	19	,	,	,
18435	1159	20	then	then	RB
18435	1159	21	baked	bake	VBD
18435	1159	22	.	.	.
18435	1160	1	~FRIED	~FRIED	NFP
18435	1160	2	ONIONS~--Peel	ONIONS~--Peel	NNP
18435	1160	3	and	and	CC
18435	1160	4	slice	slice	VB
18435	1160	5	into	into	IN
18435	1160	6	even	even	RB
18435	1160	7	rounds	round	VBZ
18435	1160	8	four	four	CD
18435	1160	9	medium	medium	JJ
18435	1160	10	-	-	HYPH
18435	1160	11	sized	sized	JJ
18435	1160	12	onions	onion	NNS
18435	1160	13	.	.	.
18435	1161	1	Place	place	VB
18435	1161	2	them	-PRON-	PRP
18435	1161	3	first	first	RB
18435	1161	4	in	in	IN
18435	1161	5	milk	milk	NN
18435	1161	6	then	then	RB
18435	1161	7	in	in	IN
18435	1161	8	flour	flour	NN
18435	1161	9	,	,	,
18435	1161	10	fry	fry	VB
18435	1161	11	in	in	IN
18435	1161	12	very	very	RB
18435	1161	13	hot	hot	JJ
18435	1161	14	fat	fat	NN
18435	1161	15	for	for	IN
18435	1161	16	eight	eight	CD
18435	1161	17	minutes	minute	NNS
18435	1161	18	.	.	.
18435	1162	1	Remove	remove	VB
18435	1162	2	them	-PRON-	PRP
18435	1162	3	carefully	carefully	RB
18435	1162	4	and	and	CC
18435	1162	5	lay	lie	VBD
18435	1162	6	on	on	IN
18435	1162	7	a	a	DT
18435	1162	8	cloth	cloth	NN
18435	1162	9	to	to	TO
18435	1162	10	dry	dry	VB
18435	1162	11	.	.	.
18435	1163	1	Place	place	VB
18435	1163	2	a	a	DT
18435	1163	3	folded	fold	VBN
18435	1163	4	napkin	napkin	NN
18435	1163	5	on	on	IN
18435	1163	6	a	a	DT
18435	1163	7	dish	dish	NN
18435	1163	8	,	,	,
18435	1163	9	lay	lie	VBD
18435	1163	10	the	the	DT
18435	1163	11	onions	onion	NNS
18435	1163	12	on	on	IN
18435	1163	13	,	,	,
18435	1163	14	and	and	CC
18435	1163	15	serve	serve	VB
18435	1163	16	very	very	RB
18435	1163	17	hot	hot	JJ
18435	1163	18	.	.	.
18435	1164	1	Garnish	garnish	VB
18435	1164	2	with	with	IN
18435	1164	3	fried	fry	VBN
18435	1164	4	parsley	parsley	NN
18435	1164	5	.	.	.
18435	1165	1	~GLAZED	~GLAZED	NFP
18435	1165	2	ONIONS~--Peel	onions~--peel	CD
18435	1165	3	the	the	DT
18435	1165	4	onions	onion	NNS
18435	1165	5	and	and	CC
18435	1165	6	place	place	NN
18435	1165	7	in	in	IN
18435	1165	8	a	a	DT
18435	1165	9	saucepan	saucepan	NN
18435	1165	10	with	with	IN
18435	1165	11	a	a	DT
18435	1165	12	little	little	JJ
18435	1165	13	warmed	warmed	JJ
18435	1165	14	butter	butter	NN
18435	1165	15	,	,	,
18435	1165	16	add	add	VB
18435	1165	17	sugar	sugar	NN
18435	1165	18	and	and	CC
18435	1165	19	salt	salt	NN
18435	1165	20	to	to	IN
18435	1165	21	taste	taste	NN
18435	1165	22	,	,	,
18435	1165	23	pour	pour	VB
18435	1165	24	over	over	IN
18435	1165	25	a	a	DT
18435	1165	26	little	little	JJ
18435	1165	27	stock	stock	NN
18435	1165	28	.	.	.
18435	1166	1	Place	place	VB
18435	1166	2	over	over	IN
18435	1166	3	a	a	DT
18435	1166	4	moderate	moderate	JJ
18435	1166	5	fire	fire	NN
18435	1166	6	and	and	CC
18435	1166	7	cook	cook	VB
18435	1166	8	slowly	slowly	RB
18435	1166	9	till	till	IN
18435	1166	10	quite	quite	RB
18435	1166	11	tender	tender	NN
18435	1166	12	and	and	CC
18435	1166	13	the	the	DT
18435	1166	14	outside	outside	JJ
18435	1166	15	brown	brown	NNP
18435	1166	16	.	.	.
18435	1167	1	Remove	remove	VB
18435	1167	2	and	and	CC
18435	1167	3	serve	serve	VB
18435	1167	4	on	on	IN
18435	1167	5	a	a	DT
18435	1167	6	dish	dish	NN
18435	1167	7	.	.	.
18435	1168	1	A	a	DT
18435	1168	2	little	little	JJ
18435	1168	3	of	of	IN
18435	1168	4	the	the	DT
18435	1168	5	liquor	liquor	NN
18435	1168	6	,	,	,
18435	1168	7	thickened	thicken	VBN
18435	1168	8	with	with	IN
18435	1168	9	flour	flour	NN
18435	1168	10	,	,	,
18435	1168	11	may	may	MD
18435	1168	12	be	be	VB
18435	1168	13	served	serve	VBN
18435	1168	14	as	as	IN
18435	1168	15	a	a	DT
18435	1168	16	sauce	sauce	NN
18435	1168	17	.	.	.
18435	1169	1	~FRIED	~FRIED	NNP
18435	1169	2	SPANISH	SPANISH	NNP
18435	1169	3	ONIONS~--Peel	ONIONS~--Peel	NNP
18435	1169	4	and	and	CC
18435	1169	5	slice	slice	VB
18435	1169	6	two	two	CD
18435	1169	7	pounds	pound	NNS
18435	1169	8	of	of	IN
18435	1169	9	Spanish	spanish	JJ
18435	1169	10	onions	onion	NNS
18435	1169	11	.	.	.
18435	1170	1	Place	place	VB
18435	1170	2	them	-PRON-	PRP
18435	1170	3	in	in	IN
18435	1170	4	a	a	DT
18435	1170	5	hot	hot	JJ
18435	1170	6	frying	frying	JJ
18435	1170	7	-	-	HYPH
18435	1170	8	pan	pan	NN
18435	1170	9	,	,	,
18435	1170	10	containing	contain	VBG
18435	1170	11	two	two	CD
18435	1170	12	heaping	heaping	NN
18435	1170	13	tablespoonfuls	tablespoonful	NNS
18435	1170	14	of	of	IN
18435	1170	15	butter	butter	NN
18435	1170	16	,	,	,
18435	1170	17	add	add	VB
18435	1170	18	salt	salt	NN
18435	1170	19	and	and	CC
18435	1170	20	pepper	pepper	NN
18435	1170	21	.	.	.
18435	1171	1	~BOILED	~boile	VBG
18435	1171	2	OYSTER	OYSTER	NNP
18435	1171	3	PLANT~--Scrape	PLANT~--Scrape	NNS
18435	1171	4	a	a	DT
18435	1171	5	bunch	bunch	NN
18435	1171	6	of	of	IN
18435	1171	7	oyster	oyster	JJ
18435	1171	8	plants	plant	NNS
18435	1171	9	,	,	,
18435	1171	10	dropping	drop	VBG
18435	1171	11	into	into	IN
18435	1171	12	cold	cold	JJ
18435	1171	13	water	water	NN
18435	1171	14	to	to	TO
18435	1171	15	which	which	WDT
18435	1171	16	a	a	DT
18435	1171	17	little	little	JJ
18435	1171	18	vinegar	vinegar	NN
18435	1171	19	has	have	VBZ
18435	1171	20	been	be	VBN
18435	1171	21	added	add	VBN
18435	1171	22	.	.	.
18435	1172	1	Cut	cut	NN
18435	1172	2	in	in	IN
18435	1172	3	small	small	JJ
18435	1172	4	pieces	piece	NNS
18435	1172	5	and	and	CC
18435	1172	6	boil	boil	NN
18435	1172	7	in	in	IN
18435	1172	8	salted	salted	JJ
18435	1172	9	water	water	NN
18435	1172	10	until	until	IN
18435	1172	11	tender	tender	NN
18435	1172	12	.	.	.
18435	1173	1	Season	season	NN
18435	1173	2	with	with	IN
18435	1173	3	butter	butter	NN
18435	1173	4	,	,	,
18435	1173	5	pepper	pepper	NN
18435	1173	6	and	and	CC
18435	1173	7	cream	cream	NN
18435	1173	8	.	.	.
18435	1174	1	Cream	cream	NN
18435	1174	2	may	may	MD
18435	1174	3	be	be	VB
18435	1174	4	omitted	omit	VBN
18435	1174	5	if	if	IN
18435	1174	6	desired	desire	VBN
18435	1174	7	.	.	.
18435	1175	1	~BROILED	~BROILED	NFP
18435	1175	2	POTATOES~--Peel	POTATOES~--Peel	VBG
18435	1175	3	a	a	DT
18435	1175	4	half	half	JJ
18435	1175	5	dozen	dozen	NN
18435	1175	6	medium	medium	NN
18435	1175	7	-	-	HYPH
18435	1175	8	sized	sized	JJ
18435	1175	9	cooked	cooked	JJ
18435	1175	10	potatoes	potato	NNS
18435	1175	11	,	,	,
18435	1175	12	halve	halve	VB
18435	1175	13	them	-PRON-	PRP
18435	1175	14	and	and	CC
18435	1175	15	lay	lie	VBD
18435	1175	16	upon	upon	IN
18435	1175	17	a	a	DT
18435	1175	18	dish	dish	NN
18435	1175	19	,	,	,
18435	1175	20	seasoning	seasoning	NN
18435	1175	21	with	with	IN
18435	1175	22	a	a	DT
18435	1175	23	pinch	pinch	NN
18435	1175	24	of	of	IN
18435	1175	25	salt	salt	NN
18435	1175	26	,	,	,
18435	1175	27	and	and	CC
18435	1175	28	pour	pour	VB
18435	1175	29	over	over	IN
18435	1175	30	them	-PRON-	PRP
18435	1175	31	two	two	CD
18435	1175	32	tablespoons	tablespoon	NNS
18435	1175	33	of	of	IN
18435	1175	34	butter	butter	NN
18435	1175	35	and	and	CC
18435	1175	36	roll	roll	VB
18435	1175	37	them	-PRON-	PRP
18435	1175	38	thoroughly	thoroughly	RB
18435	1175	39	in	in	IN
18435	1175	40	it	-PRON-	PRP
18435	1175	41	.	.	.
18435	1176	1	Then	then	RB
18435	1176	2	arrange	arrange	VB
18435	1176	3	them	-PRON-	PRP
18435	1176	4	on	on	IN
18435	1176	5	a	a	DT
18435	1176	6	double	double	JJ
18435	1176	7	broiler	broiler	NN
18435	1176	8	,	,	,
18435	1176	9	and	and	CC
18435	1176	10	broil	broil	VB
18435	1176	11	over	over	RP
18435	1176	12	a	a	DT
18435	1176	13	moderate	moderate	JJ
18435	1176	14	fire	fire	NN
18435	1176	15	for	for	IN
18435	1176	16	three	three	CD
18435	1176	17	minutes	minute	NNS
18435	1176	18	on	on	IN
18435	1176	19	each	each	DT
18435	1176	20	side	side	NN
18435	1176	21	.	.	.
18435	1177	1	Serve	serve	VB
18435	1177	2	in	in	IN
18435	1177	3	a	a	DT
18435	1177	4	folded	fold	VBN
18435	1177	5	napkin	napkin	NN
18435	1177	6	on	on	IN
18435	1177	7	a	a	DT
18435	1177	8	hot	hot	JJ
18435	1177	9	dish	dish	NN
18435	1177	10	.	.	.
18435	1178	1	~PARSNIP	~PARSNIP	NFP
18435	1178	2	FRITTERS~--Peel	FRITTERS~--Peel	NNS
18435	1178	3	and	and	CC
18435	1178	4	boil	boil	VB
18435	1178	5	some	some	DT
18435	1178	6	parsnips	parsnip	NNS
18435	1178	7	until	until	IN
18435	1178	8	tender	tender	NN
18435	1178	9	,	,	,
18435	1178	10	then	then	RB
18435	1178	11	drain	drain	VB
18435	1178	12	thoroughly	thoroughly	RB
18435	1178	13	and	and	CC
18435	1178	14	mash	mash	NN
18435	1178	15	,	,	,
18435	1178	16	mixing	mix	VBG
18435	1178	17	in	in	RP
18435	1178	18	with	with	IN
18435	1178	19	them	-PRON-	PRP
18435	1178	20	two	two	CD
18435	1178	21	beaten	beat	VBN
18435	1178	22	eggs	egg	NNS
18435	1178	23	,	,	,
18435	1178	24	salt	salt	NN
18435	1178	25	to	to	IN
18435	1178	26	taste	taste	NN
18435	1178	27	,	,	,
18435	1178	28	and	and	CC
18435	1178	29	sufficient	sufficient	JJ
18435	1178	30	flour	flour	NN
18435	1178	31	to	to	TO
18435	1178	32	bind	bind	VB
18435	1178	33	them	-PRON-	PRP
18435	1178	34	stiffly	stiffly	RB
18435	1178	35	.	.	.
18435	1179	1	Divide	divide	NN
18435	1179	2	and	and	CC
18435	1179	3	mold	mold	VB
18435	1179	4	the	the	DT
18435	1179	5	mixture	mixture	NN
18435	1179	6	into	into	IN
18435	1179	7	small	small	JJ
18435	1179	8	round	round	JJ
18435	1179	9	cakes	cake	NNS
18435	1179	10	with	with	IN
18435	1179	11	floured	floured	JJ
18435	1179	12	hands	hand	NNS
18435	1179	13	.	.	.
18435	1180	1	Put	put	VB
18435	1180	2	a	a	DT
18435	1180	3	large	large	JJ
18435	1180	4	piece	piece	NN
18435	1180	5	of	of	IN
18435	1180	6	butter	butter	NN
18435	1180	7	into	into	IN
18435	1180	8	a	a	DT
18435	1180	9	stewpan	stewpan	NN
18435	1180	10	,	,	,
18435	1180	11	place	place	NN
18435	1180	12	on	on	IN
18435	1180	13	the	the	DT
18435	1180	14	fire	fire	NN
18435	1180	15	and	and	CC
18435	1180	16	let	let	VB
18435	1180	17	it	-PRON-	PRP
18435	1180	18	boil	boil	VB
18435	1180	19	.	.	.
18435	1181	1	Then	then	RB
18435	1181	2	put	put	VB
18435	1181	3	in	in	RP
18435	1181	4	the	the	DT
18435	1181	5	cakes	cake	NNS
18435	1181	6	and	and	CC
18435	1181	7	fry	fry	VB
18435	1181	8	to	to	IN
18435	1181	9	a	a	DT
18435	1181	10	nice	nice	JJ
18435	1181	11	golden	golden	JJ
18435	1181	12	brown	brown	JJ
18435	1181	13	color	color	NN
18435	1181	14	.	.	.
18435	1182	1	Take	take	VB
18435	1182	2	out	out	RP
18435	1182	3	and	and	CC
18435	1182	4	drain	drain	VB
18435	1182	5	them	-PRON-	PRP
18435	1182	6	,	,	,
18435	1182	7	and	and	CC
18435	1182	8	serve	serve	VB
18435	1182	9	on	on	IN
18435	1182	10	a	a	DT
18435	1182	11	napkin	napkin	JJ
18435	1182	12	spread	spread	NN
18435	1182	13	over	over	IN
18435	1182	14	a	a	DT
18435	1182	15	hot	hot	JJ
18435	1182	16	dish	dish	NN
18435	1182	17	,	,	,
18435	1182	18	with	with	IN
18435	1182	19	a	a	DT
18435	1182	20	garnish	garnish	NN
18435	1182	21	of	of	IN
18435	1182	22	fried	fry	VBN
18435	1182	23	parsley	parsley	NN
18435	1182	24	.	.	.
18435	1183	1	~MASHED	~MASHED	NFP
18435	1183	2	PARSNIPS~--Wash	parsnips~--wash	VB
18435	1183	3	and	and	CC
18435	1183	4	scrape	scrape	VB
18435	1183	5	some	some	DT
18435	1183	6	parsnips	parsnip	NNS
18435	1183	7	,	,	,
18435	1183	8	cut	cut	VBN
18435	1183	9	in	in	IN
18435	1183	10	pieces	piece	NNS
18435	1183	11	lengthwise	lengthwise	RB
18435	1183	12	,	,	,
18435	1183	13	put	put	VBD
18435	1183	14	them	-PRON-	PRP
18435	1183	15	in	in	IN
18435	1183	16	a	a	DT
18435	1183	17	saucepan	saucepan	NN
18435	1183	18	with	with	IN
18435	1183	19	boiling	boiling	NN
18435	1183	20	water	water	NN
18435	1183	21	,	,	,
18435	1183	22	a	a	DT
18435	1183	23	little	little	JJ
18435	1183	24	salt	salt	NN
18435	1183	25	and	and	CC
18435	1183	26	a	a	DT
18435	1183	27	small	small	JJ
18435	1183	28	lump	lump	NN
18435	1183	29	of	of	IN
18435	1183	30	drippings	dripping	NNS
18435	1183	31	.	.	.
18435	1184	1	Boil	Boil	NNP
18435	1184	2	till	till	IN
18435	1184	3	tender	tender	NN
18435	1184	4	,	,	,
18435	1184	5	remove	remove	VB
18435	1184	6	and	and	CC
18435	1184	7	place	place	VB
18435	1184	8	in	in	IN
18435	1184	9	a	a	DT
18435	1184	10	colander	colander	NN
18435	1184	11	to	to	TO
18435	1184	12	drain	drain	VB
18435	1184	13	,	,	,
18435	1184	14	and	and	CC
18435	1184	15	press	press	VB
18435	1184	16	all	all	PDT
18435	1184	17	the	the	DT
18435	1184	18	waste	waste	NN
18435	1184	19	out	out	IN
18435	1184	20	of	of	IN
18435	1184	21	them	-PRON-	PRP
18435	1184	22	.	.	.
18435	1185	1	Mash	mash	VB
18435	1185	2	them	-PRON-	PRP
18435	1185	3	till	till	IN
18435	1185	4	quite	quite	RB
18435	1185	5	smooth	smooth	JJ
18435	1185	6	with	with	IN
18435	1185	7	a	a	DT
18435	1185	8	wooden	wooden	JJ
18435	1185	9	spoon	spoon	NN
18435	1185	10	,	,	,
18435	1185	11	put	put	VBD
18435	1185	12	them	-PRON-	PRP
18435	1185	13	in	in	IN
18435	1185	14	a	a	DT
18435	1185	15	saucepan	saucepan	NN
18435	1185	16	with	with	IN
18435	1185	17	a	a	DT
18435	1185	18	tablespoonful	tablespoonful	NN
18435	1185	19	of	of	IN
18435	1185	20	milk	milk	NN
18435	1185	21	or	or	CC
18435	1185	22	a	a	DT
18435	1185	23	small	small	JJ
18435	1185	24	lump	lump	NN
18435	1185	25	of	of	IN
18435	1185	26	butter	butter	NN
18435	1185	27	,	,	,
18435	1185	28	and	and	CC
18435	1185	29	a	a	DT
18435	1185	30	little	little	JJ
18435	1185	31	salt	salt	NN
18435	1185	32	and	and	CC
18435	1185	33	pepper	pepper	NN
18435	1185	34	;	;	:
18435	1185	35	stir	stir	VB
18435	1185	36	over	over	IN
18435	1185	37	the	the	DT
18435	1185	38	fire	fire	NN
18435	1185	39	until	until	IN
18435	1185	40	thoroughly	thoroughly	RB
18435	1185	41	hot	hot	JJ
18435	1185	42	again	again	RB
18435	1185	43	,	,	,
18435	1185	44	turn	turn	VB
18435	1185	45	out	out	RP
18435	1185	46	on	on	IN
18435	1185	47	to	to	IN
18435	1185	48	a	a	DT
18435	1185	49	dish	dish	NN
18435	1185	50	,	,	,
18435	1185	51	and	and	CC
18435	1185	52	serve	serve	VB
18435	1185	53	immediately	immediately	RB
18435	1185	54	.	.	.
18435	1186	1	~POTATO	~POTATO	NFP
18435	1186	2	BALLS~--Mash	BALLS~--Mash	NNP
18435	1186	3	thoroughly	thoroughly	RB
18435	1186	4	a	a	DT
18435	1186	5	pound	pound	NN
18435	1186	6	of	of	IN
18435	1186	7	boiled	boil	VBN
18435	1186	8	potatoes	potato	NNS
18435	1186	9	and	and	CC
18435	1186	10	rub	rub	VB
18435	1186	11	them	-PRON-	PRP
18435	1186	12	through	through	IN
18435	1186	13	a	a	DT
18435	1186	14	wire	wire	NN
18435	1186	15	sieve	sieve	NN
18435	1186	16	.	.	.
18435	1187	1	Mix	mix	VB
18435	1187	2	in	in	IN
18435	1187	3	a	a	DT
18435	1187	4	quarter	quarter	NN
18435	1187	5	of	of	IN
18435	1187	6	a	a	DT
18435	1187	7	pound	pound	NN
18435	1187	8	of	of	IN
18435	1187	9	grated	grate	VBN
18435	1187	10	ham	ham	NN
18435	1187	11	,	,	,
18435	1187	12	a	a	DT
18435	1187	13	little	little	JJ
18435	1187	14	chopped	chop	VBN
18435	1187	15	parsley	parsley	NN
18435	1187	16	,	,	,
18435	1187	17	and	and	CC
18435	1187	18	a	a	DT
18435	1187	19	small	small	JJ
18435	1187	20	onion	onion	NN
18435	1187	21	chopped	chop	VBD
18435	1187	22	very	very	RB
18435	1187	23	fine	fine	JJ
18435	1187	24	,	,	,
18435	1187	25	together	together	RB
18435	1187	26	with	with	IN
18435	1187	27	a	a	DT
18435	1187	28	small	small	JJ
18435	1187	29	quantity	quantity	NN
18435	1187	30	of	of	IN
18435	1187	31	grated	grate	VBN
18435	1187	32	nutmeg	nutmeg	NNP
18435	1187	33	,	,	,
18435	1187	34	and	and	CC
18435	1187	35	the	the	DT
18435	1187	36	beaten	beat	VBN
18435	1187	37	yolks	yolk	NNS
18435	1187	38	of	of	IN
18435	1187	39	two	two	CD
18435	1187	40	eggs	egg	NNS
18435	1187	41	.	.	.
18435	1188	1	Roll	roll	VB
18435	1188	2	this	this	DT
18435	1188	3	mixture	mixture	NN
18435	1188	4	into	into	IN
18435	1188	5	balls	ball	NNS
18435	1188	6	of	of	IN
18435	1188	7	equal	equal	JJ
18435	1188	8	size	size	NN
18435	1188	9	,	,	,
18435	1188	10	then	then	RB
18435	1188	11	roll	roll	VB
18435	1188	12	in	in	IN
18435	1188	13	flour	flour	NN
18435	1188	14	and	and	CC
18435	1188	15	egg	egg	NN
18435	1188	16	-	-	HYPH
18435	1188	17	breadcrumbs	breadcrumb	NNS
18435	1188	18	,	,	,
18435	1188	19	and	and	CC
18435	1188	20	fry	fry	VB
18435	1188	21	in	in	IN
18435	1188	22	dripping	drip	VBG
18435	1188	23	or	or	CC
18435	1188	24	brown	brown	VB
18435	1188	25	them	-PRON-	PRP
18435	1188	26	in	in	IN
18435	1188	27	the	the	DT
18435	1188	28	oven	oven	NN
18435	1188	29	,	,	,
18435	1188	30	and	and	CC
18435	1188	31	serve	serve	VB
18435	1188	32	on	on	IN
18435	1188	33	a	a	DT
18435	1188	34	hot	hot	JJ
18435	1188	35	dish	dish	NN
18435	1188	36	.	.	.
18435	1189	1	~POTATOES	~POTATOES	NFP
18435	1189	2	AND	and	CC
18435	1189	3	ONIONS	onion	NNS
18435	1189	4	SAUTED~--Take	SAUTED~--Take	VBZ
18435	1189	5	an	an	DT
18435	1189	6	equal	equal	JJ
18435	1189	7	amount	amount	NN
18435	1189	8	of	of	IN
18435	1189	9	small	small	JJ
18435	1189	10	new	new	JJ
18435	1189	11	potatoes	potato	NNS
18435	1189	12	and	and	CC
18435	1189	13	onions	onion	NNS
18435	1189	14	of	of	IN
18435	1189	15	equal	equal	JJ
18435	1189	16	size	size	NN
18435	1189	17	,	,	,
18435	1189	18	peel	peel	NN
18435	1189	19	and	and	CC
18435	1189	20	place	place	NN
18435	1189	21	in	in	IN
18435	1189	22	a	a	DT
18435	1189	23	saute	saute	JJ
18435	1189	24	pan	pan	NN
18435	1189	25	with	with	IN
18435	1189	26	a	a	DT
18435	1189	27	good	good	JJ
18435	1189	28	-	-	HYPH
18435	1189	29	sized	sized	JJ
18435	1189	30	piece	piece	NN
18435	1189	31	of	of	IN
18435	1189	32	butter	butter	NN
18435	1189	33	,	,	,
18435	1189	34	tossing	toss	VBG
18435	1189	35	them	-PRON-	PRP
18435	1189	36	over	over	IN
18435	1189	37	the	the	DT
18435	1189	38	fire	fire	NN
18435	1189	39	for	for	IN
18435	1189	40	a	a	DT
18435	1189	41	quarter	quarter	NN
18435	1189	42	of	of	IN
18435	1189	43	an	an	DT
18435	1189	44	hour	hour	NN
18435	1189	45	,	,	,
18435	1189	46	being	be	VBG
18435	1189	47	careful	careful	JJ
18435	1189	48	not	not	RB
18435	1189	49	to	to	TO
18435	1189	50	let	let	VB
18435	1189	51	them	-PRON-	PRP
18435	1189	52	burn	burn	VB
18435	1189	53	.	.	.
18435	1190	1	Put	put	VB
18435	1190	2	in	in	RP
18435	1190	3	enough	enough	JJ
18435	1190	4	water	water	NN
18435	1190	5	to	to	TO
18435	1190	6	half	half	RB
18435	1190	7	cover	cover	VB
18435	1190	8	the	the	DT
18435	1190	9	vegetables	vegetable	NNS
18435	1190	10	,	,	,
18435	1190	11	add	add	VB
18435	1190	12	a	a	DT
18435	1190	13	little	little	JJ
18435	1190	14	salt	salt	NN
18435	1190	15	and	and	CC
18435	1190	16	pepper	pepper	NN
18435	1190	17	,	,	,
18435	1190	18	place	place	VB
18435	1190	19	the	the	DT
18435	1190	20	lid	lid	NN
18435	1190	21	over	over	IN
18435	1190	22	the	the	DT
18435	1190	23	pan	pan	NNP
18435	1190	24	and	and	CC
18435	1190	25	stew	stew	NNP
18435	1190	26	gently	gently	RB
18435	1190	27	for	for	IN
18435	1190	28	half	half	PDT
18435	1190	29	an	an	DT
18435	1190	30	hour	hour	NN
18435	1190	31	,	,	,
18435	1190	32	then	then	RB
18435	1190	33	squeeze	squeeze	VB
18435	1190	34	a	a	DT
18435	1190	35	little	little	JJ
18435	1190	36	lemon	lemon	NN
18435	1190	37	juice	juice	NN
18435	1190	38	in	in	IN
18435	1190	39	it	-PRON-	PRP
18435	1190	40	and	and	CC
18435	1190	41	turn	turn	VB
18435	1190	42	on	on	RP
18435	1190	43	a	a	DT
18435	1190	44	hot	hot	JJ
18435	1190	45	dish	dish	NN
18435	1190	46	,	,	,
18435	1190	47	and	and	CC
18435	1190	48	serve	serve	VB
18435	1190	49	.	.	.
18435	1191	1	~POTATOES	~POTATOES	NFP
18435	1191	2	LYONNAISE~--Cut	lyonnaise~--cut	CD
18435	1191	3	into	into	IN
18435	1191	4	round	round	JJ
18435	1191	5	slices	slice	NNS
18435	1191	6	eight	eight	CD
18435	1191	7	boiled	boil	VBN
18435	1191	8	potatoes	potato	NNS
18435	1191	9	,	,	,
18435	1191	10	lay	lie	VBD
18435	1191	11	in	in	IN
18435	1191	12	a	a	DT
18435	1191	13	frying	frying	JJ
18435	1191	14	-	-	HYPH
18435	1191	15	pan	pan	NN
18435	1191	16	with	with	IN
18435	1191	17	an	an	DT
18435	1191	18	ounce	ounce	NN
18435	1191	19	and	and	CC
18435	1191	20	a	a	DT
18435	1191	21	half	half	NN
18435	1191	22	of	of	IN
18435	1191	23	butter	butter	NN
18435	1191	24	and	and	CC
18435	1191	25	the	the	DT
18435	1191	26	round	round	JJ
18435	1191	27	slices	slice	NNS
18435	1191	28	of	of	IN
18435	1191	29	a	a	DT
18435	1191	30	fried	fried	JJ
18435	1191	31	onion	onion	NN
18435	1191	32	,	,	,
18435	1191	33	seasoning	season	VBG
18435	1191	34	with	with	IN
18435	1191	35	a	a	DT
18435	1191	36	pinch	pinch	NN
18435	1191	37	each	each	DT
18435	1191	38	of	of	IN
18435	1191	39	salt	salt	NN
18435	1191	40	and	and	CC
18435	1191	41	pepper	pepper	NN
18435	1191	42	.	.	.
18435	1192	1	Cook	cook	VB
18435	1192	2	for	for	IN
18435	1192	3	six	six	CD
18435	1192	4	minutes	minute	NNS
18435	1192	5	,	,	,
18435	1192	6	or	or	CC
18435	1192	7	until	until	IN
18435	1192	8	they	-PRON-	PRP
18435	1192	9	become	become	VBP
18435	1192	10	well	well	RB
18435	1192	11	browned	browned	JJ
18435	1192	12	,	,	,
18435	1192	13	tossing	toss	VBG
18435	1192	14	them	-PRON-	PRP
18435	1192	15	all	all	PDT
18435	1192	16	the	the	DT
18435	1192	17	while	while	NN
18435	1192	18	.	.	.
18435	1193	1	Sprinkle	sprinkle	VB
18435	1193	2	over	over	RP
18435	1193	3	with	with	IN
18435	1193	4	a	a	DT
18435	1193	5	small	small	JJ
18435	1193	6	quantity	quantity	NN
18435	1193	7	of	of	IN
18435	1193	8	chopped	chop	VBN
18435	1193	9	parsley	parsley	NN
18435	1193	10	,	,	,
18435	1193	11	and	and	CC
18435	1193	12	serve	serve	VB
18435	1193	13	.	.	.
18435	1194	1	~STEWED	~STEWED	NFP
18435	1194	2	MUSHROOMS~--Peel	mushrooms~--peel	ADD
18435	1194	3	and	and	CC
18435	1194	4	remove	remove	VB
18435	1194	5	the	the	DT
18435	1194	6	stalks	stalk	NNS
18435	1194	7	from	from	IN
18435	1194	8	some	some	DT
18435	1194	9	large	large	JJ
18435	1194	10	mushrooms	mushroom	NNS
18435	1194	11	,	,	,
18435	1194	12	wash	wash	VB
18435	1194	13	and	and	CC
18435	1194	14	cut	cut	VBD
18435	1194	15	them	-PRON-	PRP
18435	1194	16	into	into	IN
18435	1194	17	halves	half	NNS
18435	1194	18	;	;	,
18435	1194	19	put	put	VB
18435	1194	20	two	two	CD
18435	1194	21	ounces	ounce	NNS
18435	1194	22	of	of	IN
18435	1194	23	butter	butter	NN
18435	1194	24	into	into	IN
18435	1194	25	a	a	DT
18435	1194	26	small	small	JJ
18435	1194	27	lined	line	VBN
18435	1194	28	saucepan	saucepan	NN
18435	1194	29	with	with	IN
18435	1194	30	two	two	CD
18435	1194	31	tablespoonfuls	tablespoonful	NNS
18435	1194	32	of	of	IN
18435	1194	33	flour	flour	NN
18435	1194	34	and	and	CC
18435	1194	35	stir	stir	VB
18435	1194	36	this	this	DT
18435	1194	37	over	over	IN
18435	1194	38	the	the	DT
18435	1194	39	fire	fire	NN
18435	1194	40	,	,	,
18435	1194	41	then	then	RB
18435	1194	42	mix	mix	VB
18435	1194	43	in	in	RP
18435	1194	44	by	by	IN
18435	1194	45	degrees	degree	NNS
18435	1194	46	one	one	CD
18435	1194	47	and	and	CC
18435	1194	48	one	one	CD
18435	1194	49	-	-	HYPH
18435	1194	50	half	half	NN
18435	1194	51	breakfast	breakfast	NN
18435	1194	52	cupfuls	cupful	NNS
18435	1194	53	of	of	IN
18435	1194	54	milk	milk	NN
18435	1194	55	;	;	:
18435	1194	56	while	while	IN
18435	1194	57	boiling	boil	VBG
18435	1194	58	and	and	CC
18435	1194	59	after	after	IN
18435	1194	60	being	be	VBG
18435	1194	61	thickened	thicken	VBN
18435	1194	62	,	,	,
18435	1194	63	put	put	VBN
18435	1194	64	in	in	IN
18435	1194	65	the	the	DT
18435	1194	66	mushrooms	mushroom	NNS
18435	1194	67	.	.	.
18435	1195	1	Season	season	NN
18435	1195	2	to	to	TO
18435	1195	3	taste	taste	VB
18435	1195	4	with	with	IN
18435	1195	5	salt	salt	NN
18435	1195	6	,	,	,
18435	1195	7	pepper	pepper	NN
18435	1195	8	and	and	CC
18435	1195	9	a	a	DT
18435	1195	10	small	small	JJ
18435	1195	11	quantity	quantity	NN
18435	1195	12	of	of	IN
18435	1195	13	powdered	powdered	JJ
18435	1195	14	mace	mace	NN
18435	1195	15	,	,	,
18435	1195	16	and	and	CC
18435	1195	17	stew	stew	VB
18435	1195	18	gently	gently	RB
18435	1195	19	on	on	IN
18435	1195	20	the	the	DT
18435	1195	21	side	side	NN
18435	1195	22	of	of	IN
18435	1195	23	the	the	DT
18435	1195	24	fire	fire	NN
18435	1195	25	until	until	IN
18435	1195	26	tender	tender	NN
18435	1195	27	.	.	.
18435	1196	1	When	when	WRB
18435	1196	2	cooked	cook	VBN
18435	1196	3	turn	turn	NN
18435	1196	4	the	the	DT
18435	1196	5	mushrooms	mushroom	NNS
18435	1196	6	on	on	RP
18435	1196	7	to	to	IN
18435	1196	8	a	a	DT
18435	1196	9	hot	hot	JJ
18435	1196	10	dish	dish	NN
18435	1196	11	,	,	,
18435	1196	12	garnish	garnish	VB
18435	1196	13	with	with	IN
18435	1196	14	some	some	DT
18435	1196	15	croutons	crouton	NNS
18435	1196	16	of	of	IN
18435	1196	17	bread	bread	NN
18435	1196	18	that	that	WDT
18435	1196	19	have	have	VBP
18435	1196	20	been	be	VBN
18435	1196	21	fried	fry	VBN
18435	1196	22	to	to	IN
18435	1196	23	a	a	DT
18435	1196	24	nice	nice	JJ
18435	1196	25	brown	brown	NN
18435	1196	26	,	,	,
18435	1196	27	and	and	CC
18435	1196	28	serve	serve	VB
18435	1196	29	.	.	.
18435	1197	1	~STUFFED	~STUFFED	NFP
18435	1197	2	ONIONS	onion	NNS
18435	1197	3	,	,	,
18435	1197	4	STEAMED~--Peel	steamed~--peel	VBP
18435	1197	5	eight	eight	CD
18435	1197	6	large	large	JJ
18435	1197	7	onions	onion	NNS
18435	1197	8	and	and	CC
18435	1197	9	boil	boil	VB
18435	1197	10	for	for	IN
18435	1197	11	ten	ten	CD
18435	1197	12	minutes	minute	NNS
18435	1197	13	,	,	,
18435	1197	14	and	and	CC
18435	1197	15	salt	salt	VB
18435	1197	16	them	-PRON-	PRP
18435	1197	17	slightly	slightly	RB
18435	1197	18	.	.	.
18435	1198	1	Remove	remove	VB
18435	1198	2	them	-PRON-	PRP
18435	1198	3	from	from	IN
18435	1198	4	the	the	DT
18435	1198	5	fire	fire	NN
18435	1198	6	,	,	,
18435	1198	7	drain	drain	VB
18435	1198	8	quite	quite	RB
18435	1198	9	dry	dry	JJ
18435	1198	10	,	,	,
18435	1198	11	push	push	VB
18435	1198	12	about	about	RB
18435	1198	13	half	half	PDT
18435	1198	14	the	the	DT
18435	1198	15	insides	inside	NNS
18435	1198	16	out	out	RP
18435	1198	17	;	;	:
18435	1198	18	chop	chop	VB
18435	1198	19	the	the	DT
18435	1198	20	parts	part	NNS
18435	1198	21	taken	take	VBN
18435	1198	22	out	out	RP
18435	1198	23	very	very	RB
18435	1198	24	small	small	JJ
18435	1198	25	,	,	,
18435	1198	26	together	together	RB
18435	1198	27	with	with	IN
18435	1198	28	a	a	DT
18435	1198	29	little	little	JJ
18435	1198	30	sausage	sausage	NN
18435	1198	31	meat	meat	NN
18435	1198	32	;	;	:
18435	1198	33	add	add	VB
18435	1198	34	one	one	CD
18435	1198	35	teacupful	teacupful	NN
18435	1198	36	of	of	IN
18435	1198	37	breadcrumbs	breadcrumb	NNS
18435	1198	38	,	,	,
18435	1198	39	one	one	CD
18435	1198	40	egg	egg	NN
18435	1198	41	,	,	,
18435	1198	42	and	and	CC
18435	1198	43	salt	salt	NN
18435	1198	44	and	and	CC
18435	1198	45	pepper	pepper	NN
18435	1198	46	to	to	IN
18435	1198	47	taste	taste	NN
18435	1198	48	.	.	.
18435	1199	1	Put	put	VB
18435	1199	2	this	this	DT
18435	1199	3	mixture	mixture	NN
18435	1199	4	into	into	IN
18435	1199	5	the	the	DT
18435	1199	6	cavity	cavity	NN
18435	1199	7	in	in	IN
18435	1199	8	the	the	DT
18435	1199	9	onions	onion	NNS
18435	1199	10	,	,	,
18435	1199	11	piling	pile	VBG
18435	1199	12	a	a	DT
18435	1199	13	little	little	JJ
18435	1199	14	on	on	IN
18435	1199	15	the	the	DT
18435	1199	16	top	top	NN
18435	1199	17	and	and	CC
18435	1199	18	bottom	bottom	NN
18435	1199	19	so	so	IN
18435	1199	20	that	that	IN
18435	1199	21	none	none	NN
18435	1199	22	shall	shall	MD
18435	1199	23	be	be	VB
18435	1199	24	left	leave	VBN
18435	1199	25	.	.	.
18435	1200	1	Arrange	arrange	VB
18435	1200	2	them	-PRON-	PRP
18435	1200	3	in	in	IN
18435	1200	4	a	a	DT
18435	1200	5	deep	deep	JJ
18435	1200	6	pan	pan	NN
18435	1200	7	.	.	.
18435	1201	1	Put	put	VB
18435	1201	2	them	-PRON-	PRP
18435	1201	3	in	in	IN
18435	1201	4	a	a	DT
18435	1201	5	steamer	steamer	NN
18435	1201	6	over	over	IN
18435	1201	7	a	a	DT
18435	1201	8	saucepan	saucepan	NN
18435	1201	9	of	of	IN
18435	1201	10	water	water	NN
18435	1201	11	and	and	CC
18435	1201	12	steam	steam	NN
18435	1201	13	for	for	IN
18435	1201	14	one	one	CD
18435	1201	15	hour	hour	NN
18435	1201	16	and	and	CC
18435	1201	17	a	a	DT
18435	1201	18	half	half	NN
18435	1201	19	.	.	.
18435	1202	1	Put	put	VB
18435	1202	2	the	the	DT
18435	1202	3	pan	pan	NN
18435	1202	4	in	in	IN
18435	1202	5	the	the	DT
18435	1202	6	oven	oven	NN
18435	1202	7	to	to	TO
18435	1202	8	brown	brown	VB
18435	1202	9	the	the	DT
18435	1202	10	tops	top	NNS
18435	1202	11	of	of	IN
18435	1202	12	the	the	DT
18435	1202	13	onions	onion	NNS
18435	1202	14	,	,	,
18435	1202	15	adding	add	VBG
18435	1202	16	one	one	CD
18435	1202	17	breakfast	breakfast	NN
18435	1202	18	cupful	cupful	NN
18435	1202	19	of	of	IN
18435	1202	20	butter	butter	NN
18435	1202	21	to	to	TO
18435	1202	22	prevent	prevent	VB
18435	1202	23	burning	burning	NN
18435	1202	24	.	.	.
18435	1203	1	Arrange	arrange	VB
18435	1203	2	them	-PRON-	PRP
18435	1203	3	tastefully	tastefully	RB
18435	1203	4	on	on	IN
18435	1203	5	a	a	DT
18435	1203	6	dish	dish	NN
18435	1203	7	,	,	,
18435	1203	8	and	and	CC
18435	1203	9	serve	serve	VB
18435	1203	10	hot	hot	JJ
18435	1203	11	.	.	.
18435	1204	1	~POTATO	~POTATO	NFP
18435	1204	2	CROQUETTES~--Take	croquettes~--take	CD
18435	1204	3	four	four	CD
18435	1204	4	boiled	boil	VBN
18435	1204	5	potatoes	potato	NNS
18435	1204	6	and	and	CC
18435	1204	7	add	add	VB
18435	1204	8	to	to	IN
18435	1204	9	them	-PRON-	PRP
18435	1204	10	half	half	PDT
18435	1204	11	their	-PRON-	PRP$
18435	1204	12	weight	weight	NN
18435	1204	13	in	in	IN
18435	1204	14	butter	butter	NN
18435	1204	15	,	,	,
18435	1204	16	the	the	DT
18435	1204	17	same	same	JJ
18435	1204	18	quantity	quantity	NN
18435	1204	19	of	of	IN
18435	1204	20	powdered	powdered	JJ
18435	1204	21	sugar	sugar	NN
18435	1204	22	,	,	,
18435	1204	23	salt	salt	NN
18435	1204	24	,	,	,
18435	1204	25	grated	grate	VBD
18435	1204	26	peel	peel	NN
18435	1204	27	of	of	IN
18435	1204	28	half	half	PDT
18435	1204	29	a	a	DT
18435	1204	30	lemon	lemon	NN
18435	1204	31	and	and	CC
18435	1204	32	two	two	CD
18435	1204	33	well	well	RB
18435	1204	34	beaten	beat	VBN
18435	1204	35	eggs	egg	NNS
18435	1204	36	.	.	.
18435	1205	1	Mix	mix	VB
18435	1205	2	thoroughly	thoroughly	RB
18435	1205	3	and	and	CC
18435	1205	4	roll	roll	VB
18435	1205	5	into	into	IN
18435	1205	6	cork	cork	NN
18435	1205	7	-	-	HYPH
18435	1205	8	shaped	shape	VBN
18435	1205	9	pieces	piece	NNS
18435	1205	10	and	and	CC
18435	1205	11	dip	dip	VB
18435	1205	12	into	into	IN
18435	1205	13	the	the	DT
18435	1205	14	beaten	beat	VBN
18435	1205	15	yolks	yolk	NNS
18435	1205	16	of	of	IN
18435	1205	17	eggs	egg	NNS
18435	1205	18	,	,	,
18435	1205	19	rolling	roll	VBG
18435	1205	20	in	in	IN
18435	1205	21	sifted	sifted	JJ
18435	1205	22	breadcrumbs	breadcrumb	NNS
18435	1205	23	.	.	.
18435	1206	1	Let	let	VB
18435	1206	2	stand	stand	VB
18435	1206	3	one	one	CD
18435	1206	4	hour	hour	NN
18435	1206	5	and	and	CC
18435	1206	6	again	again	RB
18435	1206	7	dip	dip	VB
18435	1206	8	in	in	IN
18435	1206	9	egg	egg	NN
18435	1206	10	and	and	CC
18435	1206	11	roll	roll	NN
18435	1206	12	in	in	IN
18435	1206	13	crumbs	crumb	NNS
18435	1206	14	.	.	.
18435	1207	1	Fry	Fry	NNP
18435	1207	2	in	in	IN
18435	1207	3	boiling	boil	VBG
18435	1207	4	lard	lard	NN
18435	1207	5	or	or	CC
18435	1207	6	butter	butter	NN
18435	1207	7	.	.	.
18435	1208	1	Serve	serve	VB
18435	1208	2	with	with	IN
18435	1208	3	a	a	DT
18435	1208	4	garnish	garnish	NN
18435	1208	5	of	of	IN
18435	1208	6	parsley	parsley	NN
18435	1208	7	.	.	.
18435	1209	1	~CREAMED	~CREAMED	NFP
18435	1209	2	POTATOES~--Cut	POTATOES~--Cut	NNS
18435	1209	3	into	into	IN
18435	1209	4	cubes	cube	NNS
18435	1209	5	or	or	CC
18435	1209	6	dices	dice	VBZ
18435	1209	7	about	about	IN
18435	1209	8	half	half	PDT
18435	1209	9	a	a	DT
18435	1209	10	pound	pound	NN
18435	1209	11	of	of	IN
18435	1209	12	boiled	boil	VBN
18435	1209	13	potatoes	potato	NNS
18435	1209	14	and	and	CC
18435	1209	15	place	place	NN
18435	1209	16	in	in	IN
18435	1209	17	a	a	DT
18435	1209	18	shallow	shallow	JJ
18435	1209	19	baking	baking	NN
18435	1209	20	pan	pan	NN
18435	1209	21	.	.	.
18435	1210	1	Pour	pour	VB
18435	1210	2	over	over	IN
18435	1210	3	them	-PRON-	PRP
18435	1210	4	enough	enough	JJ
18435	1210	5	milk	milk	NN
18435	1210	6	or	or	CC
18435	1210	7	cream	cream	NN
18435	1210	8	to	to	TO
18435	1210	9	cover	cover	VB
18435	1210	10	them	-PRON-	PRP
18435	1210	11	and	and	CC
18435	1210	12	put	put	VBD
18435	1210	13	in	in	IN
18435	1210	14	the	the	DT
18435	1210	15	oven	oven	NN
18435	1210	16	or	or	CC
18435	1210	17	on	on	IN
18435	1210	18	the	the	DT
18435	1210	19	side	side	NN
18435	1210	20	of	of	IN
18435	1210	21	the	the	DT
18435	1210	22	stove	stove	NN
18435	1210	23	and	and	CC
18435	1210	24	cook	cook	VB
18435	1210	25	gently	gently	RB
18435	1210	26	until	until	IN
18435	1210	27	nearly	nearly	RB
18435	1210	28	all	all	PDT
18435	1210	29	the	the	DT
18435	1210	30	milk	milk	NN
18435	1210	31	is	be	VBZ
18435	1210	32	absorbed	absorb	VBN
18435	1210	33	.	.	.
18435	1211	1	Add	add	VB
18435	1211	2	a	a	DT
18435	1211	3	tablespoonful	tablespoonful	NN
18435	1211	4	of	of	IN
18435	1211	5	butter	butter	NN
18435	1211	6	,	,	,
18435	1211	7	a	a	DT
18435	1211	8	teaspoonful	teaspoonful	JJ
18435	1211	9	each	each	DT
18435	1211	10	of	of	IN
18435	1211	11	finely	finely	RB
18435	1211	12	chopped	chop	VBN
18435	1211	13	parsley	parsley	NN
18435	1211	14	,	,	,
18435	1211	15	and	and	CC
18435	1211	16	salt	salt	NN
18435	1211	17	,	,	,
18435	1211	18	and	and	CC
18435	1211	19	half	half	PDT
18435	1211	20	a	a	DT
18435	1211	21	saltspoonful	saltspoonful	NN
18435	1211	22	of	of	IN
18435	1211	23	pepper	pepper	NN
18435	1211	24	,	,	,
18435	1211	25	mixed	mixed	JJ
18435	1211	26	well	well	RB
18435	1211	27	together	together	RB
18435	1211	28	.	.	.
18435	1212	1	When	when	WRB
18435	1212	2	they	-PRON-	PRP
18435	1212	3	have	have	VBP
18435	1212	4	become	become	VBN
18435	1212	5	thoroughly	thoroughly	RB
18435	1212	6	warmed	warm	VBN
18435	1212	7	turn	turn	NN
18435	1212	8	into	into	IN
18435	1212	9	a	a	DT
18435	1212	10	dish	dish	NN
18435	1212	11	,	,	,
18435	1212	12	and	and	CC
18435	1212	13	serve	serve	VB
18435	1212	14	immediately	immediately	RB
18435	1212	15	.	.	.
18435	1213	1	~APPLES	~APPLES	NFP
18435	1213	2	AND	and	CC
18435	1213	3	ONIONS~--Select	onions~--select	ADD
18435	1213	4	sour	sour	JJ
18435	1213	5	apples	apple	NNS
18435	1213	6	,	,	,
18435	1213	7	pare	pare	NN
18435	1213	8	,	,	,
18435	1213	9	core	core	NNP
18435	1213	10	and	and	CC
18435	1213	11	thinly	thinly	RB
18435	1213	12	slice	slice	NNP
18435	1213	13	.	.	.
18435	1214	1	Slice	slice	VB
18435	1214	2	about	about	RB
18435	1214	3	half	half	NN
18435	1214	4	as	as	RB
18435	1214	5	many	many	JJ
18435	1214	6	onions	onion	NNS
18435	1214	7	,	,	,
18435	1214	8	put	put	VB
18435	1214	9	some	some	DT
18435	1214	10	bacon	bacon	NN
18435	1214	11	fat	fat	NN
18435	1214	12	in	in	IN
18435	1214	13	the	the	DT
18435	1214	14	bottom	bottom	NN
18435	1214	15	of	of	IN
18435	1214	16	a	a	DT
18435	1214	17	frying	frying	JJ
18435	1214	18	-	-	HYPH
18435	1214	19	pan	pan	NN
18435	1214	20	and	and	CC
18435	1214	21	when	when	WRB
18435	1214	22	melted	melt	VBN
18435	1214	23	add	add	VBP
18435	1214	24	the	the	DT
18435	1214	25	apples	apple	NNS
18435	1214	26	and	and	CC
18435	1214	27	onions	onion	NNS
18435	1214	28	.	.	.
18435	1215	1	Cover	cover	VB
18435	1215	2	the	the	DT
18435	1215	3	pan	pan	NN
18435	1215	4	and	and	CC
18435	1215	5	cook	cook	NN
18435	1215	6	until	until	IN
18435	1215	7	tender	tender	NN
18435	1215	8	,	,	,
18435	1215	9	cooking	cook	VBG
18435	1215	10	rather	rather	RB
18435	1215	11	slowly	slowly	RB
18435	1215	12	.	.	.
18435	1216	1	Sprinkle	sprinkle	VB
18435	1216	2	with	with	IN
18435	1216	3	sugar	sugar	NN
18435	1216	4	,	,	,
18435	1216	5	and	and	CC
18435	1216	6	serve	serve	VB
18435	1216	7	with	with	IN
18435	1216	8	roast	roast	NN
18435	1216	9	pork	pork	NN
18435	1216	10	.	.	.
18435	1217	1	~BACON	~BACON	NFP
18435	1217	2	AND	and	CC
18435	1217	3	SPINACH~--Line	SPINACH~--Line	VBG
18435	1217	4	a	a	DT
18435	1217	5	pudding	pudding	JJ
18435	1217	6	dish	dish	NN
18435	1217	7	with	with	IN
18435	1217	8	thin	thin	JJ
18435	1217	9	slices	slice	NNS
18435	1217	10	of	of	IN
18435	1217	11	raw	raw	JJ
18435	1217	12	bacon	bacon	NN
18435	1217	13	.	.	.
18435	1218	1	Take	take	VB
18435	1218	2	boiled	boil	VBN
18435	1218	3	spinach	spinach	NN
18435	1218	4	,	,	,
18435	1218	5	ready	ready	JJ
18435	1218	6	for	for	IN
18435	1218	7	the	the	DT
18435	1218	8	table	table	NN
18435	1218	9	,	,	,
18435	1218	10	season	season	NN
18435	1218	11	with	with	IN
18435	1218	12	butter	butter	NN
18435	1218	13	,	,	,
18435	1218	14	salt	salt	NN
18435	1218	15	and	and	CC
18435	1218	16	pepper	pepper	NN
18435	1218	17	.	.	.
18435	1219	1	Take	take	VB
18435	1219	2	also	also	RB
18435	1219	3	some	some	DT
18435	1219	4	boiled	boil	VBN
18435	1219	5	carrots	carrot	NNS
18435	1219	6	,	,	,
18435	1219	7	turnips	turnip	NNS
18435	1219	8	and	and	CC
18435	1219	9	onions	onion	NNS
18435	1219	10	.	.	.
18435	1220	1	Whip	whip	VB
18435	1220	2	up	up	RP
18435	1220	3	the	the	DT
18435	1220	4	yolk	yolk	NN
18435	1220	5	of	of	IN
18435	1220	6	an	an	DT
18435	1220	7	egg	egg	NN
18435	1220	8	with	with	IN
18435	1220	9	pepper	pepper	NN
18435	1220	10	and	and	CC
18435	1220	11	salt	salt	NN
18435	1220	12	,	,	,
18435	1220	13	and	and	CC
18435	1220	14	stir	stir	VB
18435	1220	15	into	into	IN
18435	1220	16	the	the	DT
18435	1220	17	carrots	carrot	NNS
18435	1220	18	and	and	CC
18435	1220	19	turnips	turnip	NNS
18435	1220	20	.	.	.
18435	1221	1	Arrange	arrange	VB
18435	1221	2	the	the	DT
18435	1221	3	vegetables	vegetable	NNS
18435	1221	4	alternately	alternately	RB
18435	1221	5	in	in	IN
18435	1221	6	the	the	DT
18435	1221	7	dish	dish	NN
18435	1221	8	and	and	CC
18435	1221	9	partially	partially	RB
18435	1221	10	fill	fill	VBP
18435	1221	11	with	with	IN
18435	1221	12	boiling	boiling	NN
18435	1221	13	water	water	NN
18435	1221	14	.	.	.
18435	1222	1	Steam	steam	NN
18435	1222	2	for	for	IN
18435	1222	3	an	an	DT
18435	1222	4	hour	hour	NN
18435	1222	5	.	.	.
18435	1223	1	Turn	turn	VB
18435	1223	2	out	out	RP
18435	1223	3	on	on	IN
18435	1223	4	a	a	DT
18435	1223	5	flat	flat	JJ
18435	1223	6	dish	dish	NN
18435	1223	7	,	,	,
18435	1223	8	and	and	CC
18435	1223	9	serve	serve	VB
18435	1223	10	with	with	IN
18435	1223	11	a	a	DT
18435	1223	12	rich	rich	JJ
18435	1223	13	brown	brown	JJ
18435	1223	14	gravy	gravy	NN
18435	1223	15	.	.	.
18435	1224	1	~BOILED	~BOILED	NFP
18435	1224	2	CELERY~--Trim	CELERY~--Trim	NNP
18435	1224	3	off	off	IN
18435	1224	4	the	the	DT
18435	1224	5	tops	top	NNS
18435	1224	6	of	of	IN
18435	1224	7	the	the	DT
18435	1224	8	celery	celery	NN
18435	1224	9	about	about	RB
18435	1224	10	one	one	CD
18435	1224	11	-	-	HYPH
18435	1224	12	third	third	NN
18435	1224	13	of	of	IN
18435	1224	14	their	-PRON-	PRP$
18435	1224	15	length	length	NN
18435	1224	16	,	,	,
18435	1224	17	and	and	CC
18435	1224	18	also	also	RB
18435	1224	19	trim	trim	VB
18435	1224	20	the	the	DT
18435	1224	21	roots	root	NNS
18435	1224	22	into	into	IN
18435	1224	23	rounding	round	VBG
18435	1224	24	shape	shape	NN
18435	1224	25	.	.	.
18435	1225	1	Save	save	VB
18435	1225	2	the	the	DT
18435	1225	3	tops	top	NNS
18435	1225	4	for	for	IN
18435	1225	5	making	make	VBG
18435	1225	6	cream	cream	NN
18435	1225	7	of	of	IN
18435	1225	8	celery	celery	NN
18435	1225	9	and	and	CC
18435	1225	10	for	for	IN
18435	1225	11	garnishes	garnish	NNS
18435	1225	12	,	,	,
18435	1225	13	cook	cook	VB
18435	1225	14	the	the	DT
18435	1225	15	celery	celery	NN
18435	1225	16	in	in	IN
18435	1225	17	salted	salt	VBN
18435	1225	18	water	water	NN
18435	1225	19	until	until	IN
18435	1225	20	tender	tender	NN
18435	1225	21	,	,	,
18435	1225	22	drain	drain	VBP
18435	1225	23	,	,	,
18435	1225	24	lay	lie	VBD
18435	1225	25	on	on	IN
18435	1225	26	toast	toast	NN
18435	1225	27	,	,	,
18435	1225	28	and	and	CC
18435	1225	29	pour	pour	VB
18435	1225	30	a	a	DT
18435	1225	31	cream	cream	NN
18435	1225	32	sauce	sauce	NN
18435	1225	33	over	over	RP
18435	1225	34	.	.	.
18435	1226	1	~BOSTON	~boston	JJ
18435	1226	2	BAKED	BAKED	NNP
18435	1226	3	BEANS~--Pick	BEANS~--Pick	NNP
18435	1226	4	over	over	IN
18435	1226	5	a	a	DT
18435	1226	6	quart	quart	NN
18435	1226	7	of	of	IN
18435	1226	8	small	small	JJ
18435	1226	9	pea	pea	JJ
18435	1226	10	beans	bean	NNS
18435	1226	11	,	,	,
18435	1226	12	wash	wash	VB
18435	1226	13	thoroughly	thoroughly	RB
18435	1226	14	and	and	CC
18435	1226	15	soak	soak	VB
18435	1226	16	over	over	RP
18435	1226	17	night	night	NN
18435	1226	18	in	in	IN
18435	1226	19	warm	warm	JJ
18435	1226	20	water	water	NN
18435	1226	21	.	.	.
18435	1227	1	In	in	IN
18435	1227	2	the	the	DT
18435	1227	3	morning	morning	NN
18435	1227	4	parboil	parboil	NN
18435	1227	5	them	-PRON-	PRP
18435	1227	6	until	until	IN
18435	1227	7	the	the	DT
18435	1227	8	skins	skin	NNS
18435	1227	9	crack	crack	VBP
18435	1227	10	open	open	JJ
18435	1227	11	.	.	.
18435	1228	1	Pour	pour	VB
18435	1228	2	off	off	IN
18435	1228	3	the	the	DT
18435	1228	4	water	water	NN
18435	1228	5	.	.	.
18435	1229	1	Put	put	VB
18435	1229	2	into	into	IN
18435	1229	3	the	the	DT
18435	1229	4	bottom	bottom	NN
18435	1229	5	of	of	IN
18435	1229	6	a	a	DT
18435	1229	7	glazed	glaze	VBN
18435	1229	8	earthenware	earthenware	NN
18435	1229	9	pot	pot	NN
18435	1229	10	,	,	,
18435	1229	11	made	make	VBD
18435	1229	12	expressly	expressly	RB
18435	1229	13	for	for	IN
18435	1229	14	the	the	DT
18435	1229	15	purpose	purpose	NN
18435	1229	16	,	,	,
18435	1229	17	a	a	DT
18435	1229	18	pint	pint	NN
18435	1229	19	of	of	IN
18435	1229	20	hot	hot	JJ
18435	1229	21	water	water	NN
18435	1229	22	in	in	IN
18435	1229	23	which	which	WDT
18435	1229	24	have	have	VBP
18435	1229	25	been	be	VBN
18435	1229	26	dissolved	dissolve	VBN
18435	1229	27	a	a	DT
18435	1229	28	half	half	JJ
18435	1229	29	tablespoonful	tablespoonful	JJ
18435	1229	30	salt	salt	NN
18435	1229	31	,	,	,
18435	1229	32	two	two	CD
18435	1229	33	tablespoonfuls	tablespoonful	NNS
18435	1229	34	molasses	molasse	NNS
18435	1229	35	,	,	,
18435	1229	36	a	a	DT
18435	1229	37	half	half	NN
18435	1229	38	teaspoonful	teaspoonful	JJ
18435	1229	39	mustard	mustard	NN
18435	1229	40	,	,	,
18435	1229	41	and	and	CC
18435	1229	42	a	a	DT
18435	1229	43	pinch	pinch	NN
18435	1229	44	of	of	IN
18435	1229	45	soda	soda	NN
18435	1229	46	.	.	.
18435	1230	1	Pack	pack	NN
18435	1230	2	in	in	IN
18435	1230	3	the	the	DT
18435	1230	4	beans	bean	NNS
18435	1230	5	until	until	IN
18435	1230	6	about	about	RB
18435	1230	7	a	a	DT
18435	1230	8	third	third	JJ
18435	1230	9	full	full	JJ
18435	1230	10	,	,	,
18435	1230	11	then	then	RB
18435	1230	12	place	place	VB
18435	1230	13	in	in	IN
18435	1230	14	it	-PRON-	PRP
18435	1230	15	a	a	DT
18435	1230	16	pound	pound	NN
18435	1230	17	(	(	-LRB-
18435	1230	18	or	or	CC
18435	1230	19	less	less	JJR
18435	1230	20	,	,	,
18435	1230	21	if	if	IN
18435	1230	22	preferred	prefer	VBN
18435	1230	23	)	)	-RRB-
18435	1230	24	of	of	IN
18435	1230	25	streaked	streaked	NNP
18435	1230	26	pig	pig	NNP
18435	1230	27	pork	pork	NN
18435	1230	28	,	,	,
18435	1230	29	the	the	DT
18435	1230	30	skin	skin	NN
18435	1230	31	of	of	IN
18435	1230	32	which	which	WDT
18435	1230	33	has	have	VBZ
18435	1230	34	been	be	VBN
18435	1230	35	scored	score	VBN
18435	1230	36	.	.	.
18435	1231	1	Cover	cover	VB
18435	1231	2	with	with	IN
18435	1231	3	a	a	DT
18435	1231	4	layer	layer	NN
18435	1231	5	of	of	IN
18435	1231	6	beans	bean	NNS
18435	1231	7	,	,	,
18435	1231	8	letting	let	VBG
18435	1231	9	the	the	DT
18435	1231	10	rind	rind	NN
18435	1231	11	of	of	IN
18435	1231	12	the	the	DT
18435	1231	13	pork	pork	NN
18435	1231	14	just	just	RB
18435	1231	15	show	show	VBP
18435	1231	16	through	through	RP
18435	1231	17	.	.	.
18435	1232	1	Now	now	RB
18435	1232	2	add	add	VB
18435	1232	3	enough	enough	RB
18435	1232	4	more	more	RBR
18435	1232	5	seasoned	season	VBN
18435	1232	6	hot	hot	JJ
18435	1232	7	water	water	NN
18435	1232	8	to	to	TO
18435	1232	9	cover	cover	VB
18435	1232	10	the	the	DT
18435	1232	11	beans	bean	NNS
18435	1232	12	,	,	,
18435	1232	13	and	and	CC
18435	1232	14	bake	bake	VB
18435	1232	15	covered	cover	VBN
18435	1232	16	in	in	IN
18435	1232	17	a	a	DT
18435	1232	18	slow	slow	JJ
18435	1232	19	oven	oven	NN
18435	1232	20	all	all	DT
18435	1232	21	day	day	NN
18435	1232	22	or	or	CC
18435	1232	23	night	night	NN
18435	1232	24	.	.	.
18435	1233	1	When	when	WRB
18435	1233	2	done	do	VBN
18435	1233	3	the	the	DT
18435	1233	4	beans	bean	NNS
18435	1233	5	should	should	MD
18435	1233	6	be	be	VB
18435	1233	7	soft	soft	JJ
18435	1233	8	,	,	,
18435	1233	9	tender	tender	JJ
18435	1233	10	and	and	CC
18435	1233	11	moist	moist	NN
18435	1233	12	but	but	CC
18435	1233	13	brown	brown	JJ
18435	1233	14	and	and	CC
18435	1233	15	whole	whole	NN
18435	1233	16	,	,	,
18435	1233	17	and	and	CC
18435	1233	18	the	the	DT
18435	1233	19	pork	pork	NN
18435	1233	20	cooked	cook	VBN
18435	1233	21	to	to	IN
18435	1233	22	a	a	DT
18435	1233	23	jelly	jelly	NN
18435	1233	24	.	.	.
18435	1234	1	~BREADED	~BREADED	NFP
18435	1234	2	POTATO	POTATO	NNP
18435	1234	3	BALLS~--Pare	BALLS~--Pare	NNP
18435	1234	4	,	,	,
18435	1234	5	boil	boil	NN
18435	1234	6	and	and	CC
18435	1234	7	mash	mash	NN
18435	1234	8	potatoes	potato	NNS
18435	1234	9	and	and	CC
18435	1234	10	whip	whip	NN
18435	1234	11	into	into	IN
18435	1234	12	three	three	CD
18435	1234	13	cups	cup	NNS
18435	1234	14	of	of	IN
18435	1234	15	potato	potato	NN
18435	1234	16	three	three	CD
18435	1234	17	level	level	NN
18435	1234	18	tablespoons	tablespoon	NNS
18435	1234	19	of	of	IN
18435	1234	20	butter	butter	NN
18435	1234	21	,	,	,
18435	1234	22	two	two	CD
18435	1234	23	tablespoons	tablespoon	NNS
18435	1234	24	of	of	IN
18435	1234	25	hot	hot	JJ
18435	1234	26	milk	milk	NN
18435	1234	27	,	,	,
18435	1234	28	salt	salt	NN
18435	1234	29	and	and	CC
18435	1234	30	pepper	pepper	NN
18435	1234	31	to	to	IN
18435	1234	32	taste	taste	NN
18435	1234	33	;	;	:
18435	1234	34	also	also	RB
18435	1234	35	two	two	CD
18435	1234	36	teaspoons	teaspoon	NNS
18435	1234	37	of	of	IN
18435	1234	38	onion	onion	NN
18435	1234	39	juice	juice	NN
18435	1234	40	and	and	CC
18435	1234	41	two	two	CD
18435	1234	42	level	level	NN
18435	1234	43	tablespoons	tablespoon	NNS
18435	1234	44	of	of	IN
18435	1234	45	chopped	chop	VBN
18435	1234	46	parsley	parsley	NN
18435	1234	47	,	,	,
18435	1234	48	one	one	CD
18435	1234	49	-	-	HYPH
18435	1234	50	quarter	quarter	NN
18435	1234	51	cup	cup	NN
18435	1234	52	of	of	IN
18435	1234	53	grated	grate	VBN
18435	1234	54	mild	mild	JJ
18435	1234	55	cheese	cheese	NN
18435	1234	56	and	and	CC
18435	1234	57	two	two	CD
18435	1234	58	well	well	RB
18435	1234	59	-	-	HYPH
18435	1234	60	beaten	beat	VBN
18435	1234	61	eggs	egg	NNS
18435	1234	62	.	.	.
18435	1235	1	Beat	beat	VB
18435	1235	2	well	well	RB
18435	1235	3	and	and	CC
18435	1235	4	set	set	VB
18435	1235	5	aside	aside	RB
18435	1235	6	to	to	IN
18435	1235	7	cool	cool	JJ
18435	1235	8	.	.	.
18435	1236	1	Mold	mold	NN
18435	1236	2	into	into	IN
18435	1236	3	small	small	JJ
18435	1236	4	balls	ball	NNS
18435	1236	5	,	,	,
18435	1236	6	roll	roll	VB
18435	1236	7	each	each	DT
18435	1236	8	in	in	IN
18435	1236	9	beaten	beat	VBN
18435	1236	10	egg	egg	NN
18435	1236	11	,	,	,
18435	1236	12	in	in	IN
18435	1236	13	fine	fine	JJ
18435	1236	14	stale	stale	JJ
18435	1236	15	breadcrumbs	breadcrumb	NNS
18435	1236	16	,	,	,
18435	1236	17	and	and	CC
18435	1236	18	then	then	RB
18435	1236	19	fry	fry	VB
18435	1236	20	in	in	IN
18435	1236	21	deep	deep	JJ
18435	1236	22	hot	hot	JJ
18435	1236	23	fat	fat	NN
18435	1236	24	.	.	.
18435	1237	1	~CABBAGE	~CABBAGE	NNP
18435	1237	2	AND	and	CC
18435	1237	3	CHEESE~--Boil	CHEESE~--Boil	NNP
18435	1237	4	the	the	DT
18435	1237	5	cabbage	cabbage	NN
18435	1237	6	in	in	IN
18435	1237	7	two	two	CD
18435	1237	8	waters	water	NNS
18435	1237	9	,	,	,
18435	1237	10	then	then	RB
18435	1237	11	drain	drain	VB
18435	1237	12	,	,	,
18435	1237	13	cool	cool	JJ
18435	1237	14	and	and	CC
18435	1237	15	chop	chop	NN
18435	1237	16	.	.	.
18435	1238	1	Season	season	NN
18435	1238	2	well	well	RB
18435	1238	3	with	with	IN
18435	1238	4	salt	salt	NN
18435	1238	5	and	and	CC
18435	1238	6	pepper	pepper	NN
18435	1238	7	and	and	CC
18435	1238	8	spread	spread	VB
18435	1238	9	a	a	DT
18435	1238	10	layer	layer	NN
18435	1238	11	in	in	IN
18435	1238	12	a	a	DT
18435	1238	13	buttered	butter	VBN
18435	1238	14	baking	baking	NN
18435	1238	15	dish	dish	NN
18435	1238	16	.	.	.
18435	1239	1	Pour	pour	VB
18435	1239	2	over	over	IN
18435	1239	3	this	this	DT
18435	1239	4	a	a	DT
18435	1239	5	white	white	JJ
18435	1239	6	sauce	sauce	NN
18435	1239	7	made	make	VBN
18435	1239	8	from	from	IN
18435	1239	9	a	a	DT
18435	1239	10	tablespoonful	tablespoonful	JJ
18435	1239	11	each	each	DT
18435	1239	12	of	of	IN
18435	1239	13	flour	flour	NN
18435	1239	14	and	and	CC
18435	1239	15	butter	butter	NN
18435	1239	16	and	and	CC
18435	1239	17	a	a	DT
18435	1239	18	cup	cup	NN
18435	1239	19	of	of	IN
18435	1239	20	milk	milk	NN
18435	1239	21	.	.	.
18435	1240	1	Add	add	VB
18435	1240	2	two	two	CD
18435	1240	3	or	or	CC
18435	1240	4	three	three	CD
18435	1240	5	tablespoonfuls	tablespoonful	NNS
18435	1240	6	of	of	IN
18435	1240	7	finely	finely	RB
18435	1240	8	broken	break	VBN
18435	1240	9	cheese	cheese	NN
18435	1240	10	.	.	.
18435	1241	1	Now	now	RB
18435	1241	2	add	add	VB
18435	1241	3	another	another	DT
18435	1241	4	layer	layer	NN
18435	1241	5	of	of	IN
18435	1241	6	cabbage	cabbage	NN
18435	1241	7	,	,	,
18435	1241	8	then	then	RB
18435	1241	9	more	more	JJR
18435	1241	10	of	of	IN
18435	1241	11	the	the	DT
18435	1241	12	white	white	JJ
18435	1241	13	sauce	sauce	NN
18435	1241	14	and	and	CC
18435	1241	15	cheese	cheese	NN
18435	1241	16	,	,	,
18435	1241	17	and	and	CC
18435	1241	18	so	so	RB
18435	1241	19	on	on	RB
18435	1241	20	until	until	IN
18435	1241	21	all	all	PDT
18435	1241	22	the	the	DT
18435	1241	23	material	material	NN
18435	1241	24	is	be	VBZ
18435	1241	25	used	use	VBN
18435	1241	26	.	.	.
18435	1242	1	Sprinkle	sprinkle	VB
18435	1242	2	with	with	IN
18435	1242	3	fine	fine	JJ
18435	1242	4	crumbs	crumb	NNS
18435	1242	5	,	,	,
18435	1242	6	bake	bake	VBP
18435	1242	7	covered	cover	VBN
18435	1242	8	about	about	RB
18435	1242	9	half	half	PDT
18435	1242	10	an	an	DT
18435	1242	11	hour	hour	NN
18435	1242	12	,	,	,
18435	1242	13	then	then	RB
18435	1242	14	uncover	uncover	VB
18435	1242	15	and	and	CC
18435	1242	16	brown	brown	JJ
18435	1242	17	.	.	.
18435	1243	1	~CAULIFLOWER	~CAULIFLOWER	NFP
18435	1243	2	AU	AU	NNP
18435	1243	3	GRATIN~--Select	GRATIN~--Select	VBZ
18435	1243	4	a	a	DT
18435	1243	5	firm	firm	JJ
18435	1243	6	,	,	,
18435	1243	7	well	well	RB
18435	1243	8	-	-	HYPH
18435	1243	9	shaped	shape	VBN
18435	1243	10	cauliflower	cauliflower	NN
18435	1243	11	,	,	,
18435	1243	12	and	and	CC
18435	1243	13	after	after	IN
18435	1243	14	the	the	DT
18435	1243	15	preliminary	preliminary	JJ
18435	1243	16	soaking	soaking	NN
18435	1243	17	in	in	IN
18435	1243	18	cold	cold	JJ
18435	1243	19	salt	salt	NN
18435	1243	20	water	water	NN
18435	1243	21	throw	throw	VB
18435	1243	22	into	into	IN
18435	1243	23	a	a	DT
18435	1243	24	kettle	kettle	NN
18435	1243	25	of	of	IN
18435	1243	26	boiling	boil	VBG
18435	1243	27	water	water	NN
18435	1243	28	and	and	CC
18435	1243	29	cook	cook	VB
18435	1243	30	half	half	PDT
18435	1243	31	an	an	DT
18435	1243	32	hour	hour	NN
18435	1243	33	,	,	,
18435	1243	34	until	until	IN
18435	1243	35	tender	tender	NN
18435	1243	36	.	.	.
18435	1244	1	Drain	drain	NN
18435	1244	2	,	,	,
18435	1244	3	pick	pick	VB
18435	1244	4	off	off	RP
18435	1244	5	the	the	DT
18435	1244	6	flowers	flower	NNS
18435	1244	7	and	and	CC
18435	1244	8	lay	lie	VBD
18435	1244	9	to	to	IN
18435	1244	10	one	one	CD
18435	1244	11	side	side	NN
18435	1244	12	,	,	,
18435	1244	13	while	while	IN
18435	1244	14	you	-PRON-	PRP
18435	1244	15	pick	pick	VBP
18435	1244	16	the	the	DT
18435	1244	17	stalks	stalk	NNS
18435	1244	18	into	into	IN
18435	1244	19	small	small	JJ
18435	1244	20	pieces	piece	NNS
18435	1244	21	.	.	.
18435	1245	1	Lay	lay	VB
18435	1245	2	on	on	IN
18435	1245	3	the	the	DT
18435	1245	4	bottom	bottom	NN
18435	1245	5	of	of	IN
18435	1245	6	a	a	DT
18435	1245	7	rather	rather	RB
18435	1245	8	shallow	shallow	JJ
18435	1245	9	buttered	buttered	JJ
18435	1245	10	baking	baking	NN
18435	1245	11	dish	dish	NN
18435	1245	12	,	,	,
18435	1245	13	sprinkle	sprinkle	VB
18435	1245	14	with	with	IN
18435	1245	15	pepper	pepper	NN
18435	1245	16	,	,	,
18435	1245	17	grated	grate	VBD
18435	1245	18	cheese	cheese	NN
18435	1245	19	and	and	CC
18435	1245	20	cracker	cracker	NN
18435	1245	21	crumbs	crumb	NNS
18435	1245	22	.	.	.
18435	1246	1	Dot	dot	NN
18435	1246	2	with	with	IN
18435	1246	3	pieces	piece	NNS
18435	1246	4	of	of	IN
18435	1246	5	butter	butter	NN
18435	1246	6	.	.	.
18435	1247	1	Add	add	VB
18435	1247	2	a	a	DT
18435	1247	3	little	little	JJ
18435	1247	4	milk	milk	NN
18435	1247	5	,	,	,
18435	1247	6	then	then	RB
18435	1247	7	a	a	DT
18435	1247	8	layer	layer	NN
18435	1247	9	of	of	IN
18435	1247	10	the	the	DT
18435	1247	11	flowerets	floweret	NNS
18435	1247	12	and	and	CC
18435	1247	13	another	another	DT
18435	1247	14	sprinkling	sprinkling	NN
18435	1247	15	of	of	IN
18435	1247	16	milk	milk	NN
18435	1247	17	,	,	,
18435	1247	18	cheese	cheese	NN
18435	1247	19	and	and	CC
18435	1247	20	pepper	pepper	NN
18435	1247	21	.	.	.
18435	1248	1	~CAULIFLOWER	~CAULIFLOWER	NFP
18435	1248	2	FRITTERS~--Soak	FRITTERS~--Soak	NNP
18435	1248	3	and	and	CC
18435	1248	4	boil	boil	VB
18435	1248	5	the	the	DT
18435	1248	6	cauliflower	cauliflower	NN
18435	1248	7	in	in	IN
18435	1248	8	the	the	DT
18435	1248	9	usual	usual	JJ
18435	1248	10	way	way	NN
18435	1248	11	,	,	,
18435	1248	12	then	then	RB
18435	1248	13	separate	separate	VB
18435	1248	14	into	into	IN
18435	1248	15	flowers	flower	NNS
18435	1248	16	.	.	.
18435	1249	1	Dip	dip	VB
18435	1249	2	each	each	DT
18435	1249	3	piece	piece	NN
18435	1249	4	into	into	IN
18435	1249	5	a	a	DT
18435	1249	6	thin	thin	JJ
18435	1249	7	batter	batter	NN
18435	1249	8	,	,	,
18435	1249	9	plunge	plunge	VBP
18435	1249	10	into	into	IN
18435	1249	11	boiling	boil	VBG
18435	1249	12	fat	fat	NN
18435	1249	13	and	and	CC
18435	1249	14	fry	fry	VB
18435	1249	15	a	a	DT
18435	1249	16	delicate	delicate	JJ
18435	1249	17	brown	brown	NN
18435	1249	18	.	.	.
18435	1250	1	Serve	serve	VB
18435	1250	2	very	very	RB
18435	1250	3	hot	hot	JJ
18435	1250	4	on	on	IN
18435	1250	5	napkins	napkin	NNS
18435	1250	6	.	.	.
18435	1251	1	If	if	IN
18435	1251	2	preferred	prefer	VBN
18435	1251	3	,	,	,
18435	1251	4	the	the	DT
18435	1251	5	pieces	piece	NNS
18435	1251	6	may	may	MD
18435	1251	7	be	be	VB
18435	1251	8	dipped	dip	VBN
18435	1251	9	into	into	IN
18435	1251	10	a	a	DT
18435	1251	11	mixture	mixture	NN
18435	1251	12	of	of	IN
18435	1251	13	salt	salt	NN
18435	1251	14	,	,	,
18435	1251	15	pepper	pepper	NN
18435	1251	16	,	,	,
18435	1251	17	vinegar	vinegar	NN
18435	1251	18	and	and	CC
18435	1251	19	oil	oil	NN
18435	1251	20	,	,	,
18435	1251	21	then	then	RB
18435	1251	22	fried	fry	VBD
18435	1251	23	.	.	.
18435	1252	1	~CREAMED	~CREAMED	NFP
18435	1252	2	SPAGHETTI~--Have	spaghetti~--have	CD
18435	1252	3	two	two	CD
18435	1252	4	quarts	quart	NNS
18435	1252	5	of	of	IN
18435	1252	6	water	water	NN
18435	1252	7	boiling	boil	VBG
18435	1252	8	in	in	IN
18435	1252	9	a	a	DT
18435	1252	10	kettle	kettle	NN
18435	1252	11	and	and	CC
18435	1252	12	one	one	CD
18435	1252	13	-	-	HYPH
18435	1252	14	third	third	NN
18435	1252	15	of	of	IN
18435	1252	16	a	a	DT
18435	1252	17	pound	pound	NN
18435	1252	18	of	of	IN
18435	1252	19	spaghetti	spaghetti	NNS
18435	1252	20	.	.	.
18435	1253	1	Hold	hold	VB
18435	1253	2	a	a	DT
18435	1253	3	few	few	JJ
18435	1253	4	pieces	piece	NNS
18435	1253	5	of	of	IN
18435	1253	6	the	the	DT
18435	1253	7	spaghetti	spaghetti	NNS
18435	1253	8	at	at	IN
18435	1253	9	a	a	DT
18435	1253	10	time	time	NN
18435	1253	11	in	in	IN
18435	1253	12	the	the	DT
18435	1253	13	water	water	NN
18435	1253	14	and	and	CC
18435	1253	15	as	as	IN
18435	1253	16	the	the	DT
18435	1253	17	ends	end	NNS
18435	1253	18	soften	soften	NNP
18435	1253	19	turn	turn	VBP
18435	1253	20	them	-PRON-	PRP
18435	1253	21	round	round	RB
18435	1253	22	and	and	CC
18435	1253	23	round	round	RB
18435	1253	24	and	and	CC
18435	1253	25	down	down	RB
18435	1253	26	into	into	IN
18435	1253	27	the	the	DT
18435	1253	28	kettle	kettle	NN
18435	1253	29	.	.	.
18435	1254	1	When	when	WRB
18435	1254	2	all	all	DT
18435	1254	3	are	be	VBP
18435	1254	4	in	in	IN
18435	1254	5	the	the	DT
18435	1254	6	water	water	NN
18435	1254	7	put	put	VBN
18435	1254	8	on	on	RP
18435	1254	9	a	a	DT
18435	1254	10	cover	cover	NN
18435	1254	11	and	and	CC
18435	1254	12	cook	cook	VB
18435	1254	13	the	the	DT
18435	1254	14	spaghetti	spaghetti	NNS
18435	1254	15	twenty	twenty	CD
18435	1254	16	minutes	minute	NNS
18435	1254	17	,	,	,
18435	1254	18	then	then	RB
18435	1254	19	drain	drain	VB
18435	1254	20	.	.	.
18435	1255	1	Make	make	VB
18435	1255	2	a	a	DT
18435	1255	3	cream	cream	NN
18435	1255	4	sauce	sauce	NN
18435	1255	5	with	with	IN
18435	1255	6	a	a	DT
18435	1255	7	rounding	round	VBG
18435	1255	8	tablespoon	tablespoon	NN
18435	1255	9	each	each	DT
18435	1255	10	of	of	IN
18435	1255	11	flour	flour	NN
18435	1255	12	and	and	CC
18435	1255	13	butter	butter	NN
18435	1255	14	and	and	CC
18435	1255	15	one	one	CD
18435	1255	16	cup	cup	NN
18435	1255	17	of	of	IN
18435	1255	18	cream	cream	NN
18435	1255	19	.	.	.
18435	1256	1	Season	season	NN
18435	1256	2	with	with	IN
18435	1256	3	one	one	CD
18435	1256	4	-	-	HYPH
18435	1256	5	half	half	NN
18435	1256	6	teaspoon	teaspoon	NN
18435	1256	7	of	of	IN
18435	1256	8	salt	salt	NN
18435	1256	9	and	and	CC
18435	1256	10	a	a	DT
18435	1256	11	few	few	JJ
18435	1256	12	grains	grain	NNS
18435	1256	13	of	of	IN
18435	1256	14	pepper	pepper	NN
18435	1256	15	.	.	.
18435	1257	1	Stir	stir	VB
18435	1257	2	in	in	IN
18435	1257	3	the	the	DT
18435	1257	4	spaghetti	spaghetti	NNS
18435	1257	5	cut	cut	VBN
18435	1257	6	in	in	IN
18435	1257	7	inch	inch	NN
18435	1257	8	pieces	piece	NNS
18435	1257	9	,	,	,
18435	1257	10	turn	turn	VBP
18435	1257	11	on	on	RP
18435	1257	12	to	to	IN
18435	1257	13	a	a	DT
18435	1257	14	dish	dish	NN
18435	1257	15	,	,	,
18435	1257	16	and	and	CC
18435	1257	17	sprinkle	sprinkle	VB
18435	1257	18	with	with	IN
18435	1257	19	finely	finely	RB
18435	1257	20	grated	grate	VBN
18435	1257	21	cheese	cheese	NN
18435	1257	22	.	.	.
18435	1258	1	~FRIED	~FRIED	NNP
18435	1258	2	CORN~--Cut	CORN~--Cut	:
18435	1258	3	the	the	DT
18435	1258	4	corn	corn	NN
18435	1258	5	off	off	IN
18435	1258	6	the	the	DT
18435	1258	7	cob	cob	NN
18435	1258	8	,	,	,
18435	1258	9	leaving	leave	VBG
18435	1258	10	the	the	DT
18435	1258	11	grains	grain	NNS
18435	1258	12	as	as	RB
18435	1258	13	separate	separate	JJ
18435	1258	14	as	as	IN
18435	1258	15	possible	possible	JJ
18435	1258	16	.	.	.
18435	1259	1	Fry	fry	NN
18435	1259	2	in	in	IN
18435	1259	3	just	just	RB
18435	1259	4	enough	enough	JJ
18435	1259	5	butter	butter	NN
18435	1259	6	to	to	TO
18435	1259	7	keep	keep	VB
18435	1259	8	it	-PRON-	PRP
18435	1259	9	from	from	IN
18435	1259	10	sticking	stick	VBG
18435	1259	11	to	to	IN
18435	1259	12	the	the	DT
18435	1259	13	pan	pan	NN
18435	1259	14	,	,	,
18435	1259	15	stirring	stir	VBG
18435	1259	16	very	very	RB
18435	1259	17	often	often	RB
18435	1259	18	.	.	.
18435	1260	1	When	when	WRB
18435	1260	2	nicely	nicely	RB
18435	1260	3	browned	brown	VBN
18435	1260	4	add	add	VBP
18435	1260	5	salt	salt	NN
18435	1260	6	and	and	CC
18435	1260	7	pepper	pepper	NN
18435	1260	8	and	and	CC
18435	1260	9	a	a	DT
18435	1260	10	little	little	JJ
18435	1260	11	rich	rich	JJ
18435	1260	12	cream	cream	NN
18435	1260	13	.	.	.
18435	1261	1	Do	do	VBP
18435	1261	2	not	not	RB
18435	1261	3	set	set	VB
18435	1261	4	near	near	IN
18435	1261	5	the	the	DT
18435	1261	6	fire	fire	NN
18435	1261	7	after	after	IN
18435	1261	8	adding	add	VBG
18435	1261	9	the	the	DT
18435	1261	10	cream	cream	NN
18435	1261	11	.	.	.
18435	1262	1	~FRIED	~FRIED	NFP
18435	1262	2	TOMATOES~--Wipe	TOMATOES~--Wipe	``
18435	1262	3	some	some	DT
18435	1262	4	smooth	smooth	JJ
18435	1262	5	solid	solid	JJ
18435	1262	6	tomatoes	tomato	NNS
18435	1262	7	and	and	CC
18435	1262	8	slice	slice	NN
18435	1262	9	and	and	CC
18435	1262	10	fry	fry	VB
18435	1262	11	in	in	IN
18435	1262	12	a	a	DT
18435	1262	13	spider	spider	NN
18435	1262	14	with	with	IN
18435	1262	15	butter	butter	NN
18435	1262	16	or	or	CC
18435	1262	17	pork	pork	NN
18435	1262	18	fat	fat	NN
18435	1262	19	.	.	.
18435	1263	1	Season	season	NN
18435	1263	2	well	well	RB
18435	1263	3	with	with	IN
18435	1263	4	salt	salt	NN
18435	1263	5	and	and	CC
18435	1263	6	pepper	pepper	NN
18435	1263	7	.	.	.
18435	1264	1	~GLAZED	~GLAZED	NFP
18435	1264	2	CARROTS	CARROTS	NNP
18435	1264	3	WITH	with	IN
18435	1264	4	PEAS~--Wash	peas~--wash	JJ
18435	1264	5	,	,	,
18435	1264	6	scrape	scrape	NN
18435	1264	7	and	and	CC
18435	1264	8	cut	cut	VBD
18435	1264	9	three	three	CD
18435	1264	10	medium	medium	JJ
18435	1264	11	-	-	HYPH
18435	1264	12	sized	sized	JJ
18435	1264	13	carrots	carrot	NNS
18435	1264	14	in	in	IN
18435	1264	15	one	one	CD
18435	1264	16	-	-	HYPH
18435	1264	17	fourth	fourth	JJ
18435	1264	18	inch	inch	NN
18435	1264	19	slices	slice	NNS
18435	1264	20	,	,	,
18435	1264	21	then	then	RB
18435	1264	22	,	,	,
18435	1264	23	in	in	IN
18435	1264	24	cubes	cube	NNS
18435	1264	25	or	or	CC
18435	1264	26	fancy	fancy	JJ
18435	1264	27	shapes	shape	NNS
18435	1264	28	,	,	,
18435	1264	29	drain	drain	VB
18435	1264	30	and	and	CC
18435	1264	31	put	put	VBN
18435	1264	32	in	in	IN
18435	1264	33	saucepan	saucepan	NN
18435	1264	34	with	with	IN
18435	1264	35	one	one	CD
18435	1264	36	-	-	HYPH
18435	1264	37	half	half	NN
18435	1264	38	cup	cup	NN
18435	1264	39	butter	butter	NN
18435	1264	40	,	,	,
18435	1264	41	one	one	CD
18435	1264	42	-	-	HYPH
18435	1264	43	third	third	NN
18435	1264	44	cup	cup	NN
18435	1264	45	sugar	sugar	NN
18435	1264	46	,	,	,
18435	1264	47	and	and	CC
18435	1264	48	one	one	CD
18435	1264	49	tablespoon	tablespoon	NN
18435	1264	50	fine	fine	NN
18435	1264	51	chopped	chop	VBD
18435	1264	52	fresh	fresh	JJ
18435	1264	53	mint	mint	NN
18435	1264	54	leaves	leave	NNS
18435	1264	55	.	.	.
18435	1265	1	Cook	cook	VB
18435	1265	2	slowly	slowly	RB
18435	1265	3	until	until	IN
18435	1265	4	glazed	glaze	VBN
18435	1265	5	and	and	CC
18435	1265	6	tender	tender	NN
18435	1265	7	.	.	.
18435	1266	1	Drain	drain	VB
18435	1266	2	and	and	CC
18435	1266	3	rinse	rinse	VB
18435	1266	4	one	one	NN
18435	1266	5	can	can	MD
18435	1266	6	French	french	JJ
18435	1266	7	peas	pea	NNS
18435	1266	8	and	and	CC
18435	1266	9	heat	heat	VB
18435	1266	10	in	in	IN
18435	1266	11	freshly	freshly	RB
18435	1266	12	boiling	boil	VBG
18435	1266	13	water	water	NN
18435	1266	14	five	five	CD
18435	1266	15	minutes	minute	NNS
18435	1266	16	.	.	.
18435	1267	1	Again	again	RB
18435	1267	2	drain	drain	VB
18435	1267	3	and	and	CC
18435	1267	4	season	season	NN
18435	1267	5	with	with	IN
18435	1267	6	butter	butter	NN
18435	1267	7	,	,	,
18435	1267	8	salt	salt	NN
18435	1267	9	and	and	CC
18435	1267	10	pepper	pepper	NN
18435	1267	11	.	.	.
18435	1268	1	Mound	mound	NN
18435	1268	2	peas	pea	NNS
18435	1268	3	on	on	IN
18435	1268	4	hot	hot	JJ
18435	1268	5	dish	dish	NN
18435	1268	6	and	and	CC
18435	1268	7	surround	surround	VB
18435	1268	8	with	with	IN
18435	1268	9	carrots	carrot	NNS
18435	1268	10	.	.	.
18435	1269	1	~GLAZED	~GLAZED	NFP
18435	1269	2	SWEET	SWEET	NNP
18435	1269	3	POTATOES~--Put	potatoes~--put	POS
18435	1269	4	two	two	CD
18435	1269	5	rounding	round	VBG
18435	1269	6	tablespoons	tablespoon	NNS
18435	1269	7	of	of	IN
18435	1269	8	butter	butter	NN
18435	1269	9	and	and	CC
18435	1269	10	one	one	CD
18435	1269	11	of	of	IN
18435	1269	12	sugar	sugar	NN
18435	1269	13	into	into	IN
18435	1269	14	a	a	DT
18435	1269	15	casserole	casserole	NN
18435	1269	16	and	and	CC
18435	1269	17	set	set	VBN
18435	1269	18	on	on	IN
18435	1269	19	the	the	DT
18435	1269	20	back	back	NN
18435	1269	21	of	of	IN
18435	1269	22	the	the	DT
18435	1269	23	range	range	NN
18435	1269	24	to	to	TO
18435	1269	25	heat	heat	VB
18435	1269	26	slowly	slowly	RB
18435	1269	27	.	.	.
18435	1270	1	When	when	WRB
18435	1270	2	hot	hot	JJ
18435	1270	3	lay	lay	NN
18435	1270	4	in	in	IN
18435	1270	5	raw	raw	JJ
18435	1270	6	,	,	,
18435	1270	7	pared	pare	VBN
18435	1270	8	sweet	sweet	JJ
18435	1270	9	potatoes	potato	NNS
18435	1270	10	cut	cut	VBN
18435	1270	11	in	in	IN
18435	1270	12	halves	half	NNS
18435	1270	13	,	,	,
18435	1270	14	lengthwise	lengthwise	RB
18435	1270	15	.	.	.
18435	1271	1	Dust	dust	NN
18435	1271	2	with	with	IN
18435	1271	3	salt	salt	NN
18435	1271	4	and	and	CC
18435	1271	5	pepper	pepper	NN
18435	1271	6	and	and	CC
18435	1271	7	put	put	VBD
18435	1271	8	in	in	RP
18435	1271	9	another	another	DT
18435	1271	10	layer	layer	NN
18435	1271	11	of	of	IN
18435	1271	12	seasoned	seasoned	JJ
18435	1271	13	potatoes	potato	NNS
18435	1271	14	and	and	CC
18435	1271	15	enough	enough	JJ
18435	1271	16	boiling	boiling	NN
18435	1271	17	water	water	NN
18435	1271	18	to	to	TO
18435	1271	19	stand	stand	VB
18435	1271	20	one	one	CD
18435	1271	21	-	-	HYPH
18435	1271	22	half	half	NN
18435	1271	23	inch	inch	NN
18435	1271	24	deep	deep	RB
18435	1271	25	in	in	IN
18435	1271	26	the	the	DT
18435	1271	27	dish	dish	NN
18435	1271	28	.	.	.
18435	1272	1	Put	put	VB
18435	1272	2	on	on	RP
18435	1272	3	the	the	DT
18435	1272	4	close	close	RB
18435	1272	5	-	-	HYPH
18435	1272	6	fitting	fit	VBG
18435	1272	7	cover	cover	NN
18435	1272	8	and	and	CC
18435	1272	9	set	set	VBD
18435	1272	10	in	in	IN
18435	1272	11	the	the	DT
18435	1272	12	oven	oven	NN
18435	1272	13	to	to	TO
18435	1272	14	cook	cook	VB
18435	1272	15	slowly	slowly	RB
18435	1272	16	.	.	.
18435	1273	1	When	when	WRB
18435	1273	2	the	the	DT
18435	1273	3	potatoes	potato	NNS
18435	1273	4	are	be	VBP
18435	1273	5	tender	tender	JJ
18435	1273	6	serve	serve	NN
18435	1273	7	in	in	IN
18435	1273	8	the	the	DT
18435	1273	9	same	same	JJ
18435	1273	10	dish	dish	NN
18435	1273	11	with	with	IN
18435	1273	12	the	the	DT
18435	1273	13	sweet	sweet	JJ
18435	1273	14	sauce	sauce	NN
18435	1273	15	that	that	WDT
18435	1273	16	will	will	MD
18435	1273	17	not	not	RB
18435	1273	18	be	be	VB
18435	1273	19	entirely	entirely	RB
18435	1273	20	absorbed	absorb	VBN
18435	1273	21	in	in	IN
18435	1273	22	the	the	DT
18435	1273	23	cooking	cooking	NN
18435	1273	24	.	.	.
18435	1274	1	This	this	DT
18435	1274	2	way	way	NN
18435	1274	3	of	of	IN
18435	1274	4	preparing	prepare	VBG
18435	1274	5	sweet	sweet	JJ
18435	1274	6	potatoes	potato	NNS
18435	1274	7	pleases	please	VBZ
18435	1274	8	the	the	DT
18435	1274	9	Southern	southern	JJ
18435	1274	10	taste	taste	NN
18435	1274	11	,	,	,
18435	1274	12	which	which	WDT
18435	1274	13	demands	demand	VBZ
18435	1274	14	sugar	sugar	NN
18435	1274	15	added	add	VBN
18435	1274	16	to	to	IN
18435	1274	17	the	the	DT
18435	1274	18	naturally	naturally	RB
18435	1274	19	sweet	sweet	JJ
18435	1274	20	vegetable	vegetable	NN
18435	1274	21	.	.	.
18435	1275	1	~GLAZED	~GLAZED	NFP
18435	1275	2	SWEET	SWEET	NNP
18435	1275	3	POTATOES~--Sweet	POTATOES~--Sweet	NNP
18435	1275	4	potatoes	potato	NNS
18435	1275	5	,	,	,
18435	1275	6	like	like	IN
18435	1275	7	squash	squash	NN
18435	1275	8	and	and	CC
18435	1275	9	peas	pea	NNS
18435	1275	10	,	,	,
18435	1275	11	lose	lose	VB
18435	1275	12	a	a	DT
18435	1275	13	little	little	JJ
18435	1275	14	of	of	IN
18435	1275	15	their	-PRON-	PRP$
18435	1275	16	sweetness	sweetness	NN
18435	1275	17	in	in	IN
18435	1275	18	cooking	cooking	NN
18435	1275	19	,	,	,
18435	1275	20	and	and	CC
18435	1275	21	when	when	WRB
18435	1275	22	recooked	recooke	VBD
18435	1275	23	it	-PRON-	PRP
18435	1275	24	is	be	VBZ
18435	1275	25	well	well	JJ
18435	1275	26	to	to	TO
18435	1275	27	add	add	VB
18435	1275	28	a	a	DT
18435	1275	29	little	little	JJ
18435	1275	30	sugar	sugar	NN
18435	1275	31	.	.	.
18435	1276	1	Slice	slice	VB
18435	1276	2	two	two	CD
18435	1276	3	large	large	JJ
18435	1276	4	cooked	cook	VBN
18435	1276	5	sweet	sweet	JJ
18435	1276	6	potatoes	potato	NNS
18435	1276	7	and	and	CC
18435	1276	8	lay	lie	VBD
18435	1276	9	in	in	IN
18435	1276	10	a	a	DT
18435	1276	11	small	small	JJ
18435	1276	12	baking	baking	NN
18435	1276	13	dish	dish	NN
18435	1276	14	,	,	,
18435	1276	15	sprinkle	sprinkle	VB
18435	1276	16	with	with	IN
18435	1276	17	a	a	DT
18435	1276	18	level	level	NN
18435	1276	19	tablespoon	tablespoon	NN
18435	1276	20	of	of	IN
18435	1276	21	sugar	sugar	NN
18435	1276	22	and	and	CC
18435	1276	23	a	a	DT
18435	1276	24	few	few	JJ
18435	1276	25	dashes	dash	NNS
18435	1276	26	of	of	IN
18435	1276	27	salt	salt	NN
18435	1276	28	and	and	CC
18435	1276	29	pepper	pepper	NN
18435	1276	30	,	,	,
18435	1276	31	add	add	VB
18435	1276	32	also	also	RB
18435	1276	33	some	some	DT
18435	1276	34	bits	bit	NNS
18435	1276	35	of	of	IN
18435	1276	36	butter	butter	NN
18435	1276	37	.	.	.
18435	1277	1	Pour	pour	VB
18435	1277	2	in	in	IN
18435	1277	3	one	one	CD
18435	1277	4	-	-	HYPH
18435	1277	5	half	half	NN
18435	1277	6	cup	cup	NN
18435	1277	7	of	of	IN
18435	1277	8	boiling	boiling	NN
18435	1277	9	water	water	NN
18435	1277	10	,	,	,
18435	1277	11	bake	bake	VB
18435	1277	12	half	half	PDT
18435	1277	13	an	an	DT
18435	1277	14	hour	hour	NN
18435	1277	15	,	,	,
18435	1277	16	basting	baste	VBG
18435	1277	17	twice	twice	RB
18435	1277	18	with	with	IN
18435	1277	19	the	the	DT
18435	1277	20	butter	butter	NN
18435	1277	21	and	and	CC
18435	1277	22	water	water	NN
18435	1277	23	.	.	.
18435	1278	1	~GREEN	~GREEN	NFP
18435	1278	2	MELON	MELON	NNP
18435	1278	3	SAUTE~--There	saute~--there	ADD
18435	1278	4	are	be	VBP
18435	1278	5	frequently	frequently	RB
18435	1278	6	a	a	DT
18435	1278	7	few	few	JJ
18435	1278	8	melons	melon	NNS
18435	1278	9	left	leave	VBN
18435	1278	10	on	on	IN
18435	1278	11	the	the	DT
18435	1278	12	vines	vine	NNS
18435	1278	13	which	which	WDT
18435	1278	14	will	will	MD
18435	1278	15	not	not	RB
18435	1278	16	ripen	ripen	VB
18435	1278	17	sufficiently	sufficiently	RB
18435	1278	18	to	to	TO
18435	1278	19	be	be	VB
18435	1278	20	palatable	palatable	JJ
18435	1278	21	uncooked	uncooked	JJ
18435	1278	22	.	.	.
18435	1279	1	Cut	cut	VB
18435	1279	2	them	-PRON-	PRP
18435	1279	3	in	in	IN
18435	1279	4	halves	half	NNS
18435	1279	5	,	,	,
18435	1279	6	remove	remove	VB
18435	1279	7	the	the	DT
18435	1279	8	seeds	seed	NNS
18435	1279	9	and	and	CC
18435	1279	10	then	then	RB
18435	1279	11	cut	cut	VBD
18435	1279	12	in	in	IN
18435	1279	13	slices	slice	NNS
18435	1279	14	three	three	CD
18435	1279	15	-	-	HYPH
18435	1279	16	fourths	fourth	NNS
18435	1279	17	of	of	IN
18435	1279	18	an	an	DT
18435	1279	19	inch	inch	NN
18435	1279	20	thick	thick	JJ
18435	1279	21	.	.	.
18435	1280	1	Cut	cut	VB
18435	1280	2	each	each	DT
18435	1280	3	slice	slice	NN
18435	1280	4	in	in	IN
18435	1280	5	quarters	quarter	NNS
18435	1280	6	and	and	CC
18435	1280	7	again	again	RB
18435	1280	8	,	,	,
18435	1280	9	if	if	IN
18435	1280	10	the	the	DT
18435	1280	11	melon	melon	NN
18435	1280	12	is	be	VBZ
18435	1280	13	large	large	JJ
18435	1280	14	,	,	,
18435	1280	15	pare	pare	VBP
18435	1280	16	off	off	RP
18435	1280	17	the	the	DT
18435	1280	18	rind	rind	NN
18435	1280	19	,	,	,
18435	1280	20	sprinkle	sprinkle	VB
18435	1280	21	them	-PRON-	PRP
18435	1280	22	slightly	slightly	RB
18435	1280	23	with	with	IN
18435	1280	24	salt	salt	NN
18435	1280	25	and	and	CC
18435	1280	26	powdered	powdered	JJ
18435	1280	27	sugar	sugar	NN
18435	1280	28	,	,	,
18435	1280	29	cover	cover	VBP
18435	1280	30	with	with	IN
18435	1280	31	fine	fine	JJ
18435	1280	32	crumbs	crumb	NNS
18435	1280	33	;	;	:
18435	1280	34	then	then	RB
18435	1280	35	dip	dip	VB
18435	1280	36	in	in	IN
18435	1280	37	beaten	beat	VBN
18435	1280	38	egg	egg	NN
18435	1280	39	,	,	,
18435	1280	40	then	then	RB
18435	1280	41	in	in	IN
18435	1280	42	crumbs	crumb	NNS
18435	1280	43	again	again	RB
18435	1280	44	,	,	,
18435	1280	45	and	and	CC
18435	1280	46	cook	cook	VB
18435	1280	47	slowly	slowly	RB
18435	1280	48	in	in	IN
18435	1280	49	hot	hot	JJ
18435	1280	50	butter	butter	NN
18435	1280	51	,	,	,
18435	1280	52	the	the	DT
18435	1280	53	same	same	JJ
18435	1280	54	as	as	IN
18435	1280	55	eggplant	eggplant	JJ
18435	1280	56	.	.	.
18435	1281	1	Drain	drain	VB
18435	1281	2	,	,	,
18435	1281	3	and	and	CC
18435	1281	4	serve	serve	VB
18435	1281	5	hot	hot	JJ
18435	1281	6	.	.	.
18435	1282	1	When	when	WRB
18435	1282	2	the	the	DT
18435	1282	3	melons	melon	NNS
18435	1282	4	are	be	VBP
18435	1282	5	nearly	nearly	RB
18435	1282	6	ripe	ripe	JJ
18435	1282	7	they	-PRON-	PRP
18435	1282	8	may	may	MD
18435	1282	9	be	be	VB
18435	1282	10	sauted	saute	VBN
18435	1282	11	in	in	IN
18435	1282	12	butter	butter	NN
18435	1282	13	without	without	IN
18435	1282	14	crumbs	crumb	NNS
18435	1282	15	.	.	.
18435	1283	1	~JAPANESE	~JAPANESE	NFP
18435	1283	2	OR	or	CC
18435	1283	3	CHINESE	CHINESE	NNP
18435	1283	4	RICE~--Wash	rice~--wash	ADD
18435	1283	5	one	one	CD
18435	1283	6	cup	cup	NN
18435	1283	7	of	of	IN
18435	1283	8	rice	rice	NN
18435	1283	9	,	,	,
18435	1283	10	rubbing	rub	VBG
18435	1283	11	it	-PRON-	PRP
18435	1283	12	through	through	IN
18435	1283	13	several	several	JJ
18435	1283	14	waters	water	NNS
18435	1283	15	until	until	IN
18435	1283	16	the	the	DT
18435	1283	17	water	water	NN
18435	1283	18	runs	run	VBZ
18435	1283	19	clear	clear	JJ
18435	1283	20	.	.	.
18435	1284	1	Put	put	VB
18435	1284	2	in	in	IN
18435	1284	3	porcelain	porcelain	NN
18435	1284	4	-	-	HYPH
18435	1284	5	lined	line	VBN
18435	1284	6	stewpan	stewpan	NN
18435	1284	7	with	with	IN
18435	1284	8	a	a	DT
18435	1284	9	quart	quart	NN
18435	1284	10	of	of	IN
18435	1284	11	soup	soup	NN
18435	1284	12	stock	stock	NN
18435	1284	13	and	and	CC
18435	1284	14	bay	bay	NNP
18435	1284	15	leaves	leave	NNS
18435	1284	16	and	and	CC
18435	1284	17	boil	boil	VB
18435	1284	18	twenty	twenty	CD
18435	1284	19	minutes	minute	NNS
18435	1284	20	.	.	.
18435	1285	1	The	the	DT
18435	1285	2	stock	stock	NN
18435	1285	3	must	must	MD
18435	1285	4	be	be	VB
18435	1285	5	hot	hot	JJ
18435	1285	6	when	when	WRB
18435	1285	7	added	add	VBN
18435	1285	8	to	to	IN
18435	1285	9	the	the	DT
18435	1285	10	rice	rice	NN
18435	1285	11	.	.	.
18435	1286	1	Shake	shake	VB
18435	1286	2	the	the	DT
18435	1286	3	kettle	kettle	NN
18435	1286	4	in	in	IN
18435	1286	5	which	which	WDT
18435	1286	6	it	-PRON-	PRP
18435	1286	7	is	be	VBZ
18435	1286	8	cooking	cook	VBG
18435	1286	9	several	several	JJ
18435	1286	10	times	time	NNS
18435	1286	11	during	during	IN
18435	1286	12	the	the	DT
18435	1286	13	cooking	cooking	NN
18435	1286	14	and	and	CC
18435	1286	15	lift	lift	VB
18435	1286	16	occasionally	occasionally	RB
18435	1286	17	with	with	IN
18435	1286	18	a	a	DT
18435	1286	19	fork	fork	NN
18435	1286	20	.	.	.
18435	1287	1	Do	do	VB
18435	1287	2	not	not	RB
18435	1287	3	stir	stir	VB
18435	1287	4	.	.	.
18435	1288	1	Pour	pour	VB
18435	1288	2	off	off	RP
18435	1288	3	any	any	DT
18435	1288	4	superfluous	superfluous	JJ
18435	1288	5	stock	stock	NN
18435	1288	6	remaining	remain	VBG
18435	1288	7	at	at	IN
18435	1288	8	the	the	DT
18435	1288	9	end	end	NN
18435	1288	10	of	of	IN
18435	1288	11	twenty	twenty	CD
18435	1288	12	minutes	minute	NNS
18435	1288	13	,	,	,
18435	1288	14	and	and	CC
18435	1288	15	set	set	VBD
18435	1288	16	on	on	IN
18435	1288	17	the	the	DT
18435	1288	18	back	back	NN
18435	1288	19	of	of	IN
18435	1288	20	the	the	DT
18435	1288	21	stove	stove	NN
18435	1288	22	or	or	CC
18435	1288	23	in	in	IN
18435	1288	24	the	the	DT
18435	1288	25	oven	oven	NN
18435	1288	26	,	,	,
18435	1288	27	uncovered	uncover	VBN
18435	1288	28	,	,	,
18435	1288	29	to	to	TO
18435	1288	30	finish	finish	VB
18435	1288	31	swelling	swell	VBG
18435	1288	32	and	and	CC
18435	1288	33	steaming	steaming	NN
18435	1288	34	.	.	.
18435	1289	1	Just	just	RB
18435	1289	2	before	before	IN
18435	1289	3	serving	serve	VBG
18435	1289	4	add	add	VB
18435	1289	5	one	one	CD
18435	1289	6	cup	cup	NN
18435	1289	7	of	of	IN
18435	1289	8	hot	hot	JJ
18435	1289	9	tomato	tomato	NNP
18435	1289	10	juice	juice	NN
18435	1289	11	,	,	,
18435	1289	12	a	a	DT
18435	1289	13	quarter	quarter	NN
18435	1289	14	cup	cup	NN
18435	1289	15	of	of	IN
18435	1289	16	butter	butter	NN
18435	1289	17	,	,	,
18435	1289	18	a	a	DT
18435	1289	19	tablespoon	tablespoon	NN
18435	1289	20	chopped	chop	VBD
18435	1289	21	parsley	parsley	NNP
18435	1289	22	,	,	,
18435	1289	23	a	a	DT
18435	1289	24	dash	dash	NN
18435	1289	25	of	of	IN
18435	1289	26	paprika	paprika	NNS
18435	1289	27	,	,	,
18435	1289	28	and	and	CC
18435	1289	29	one	one	CD
18435	1289	30	tablespoon	tablespoon	NN
18435	1289	31	of	of	IN
18435	1289	32	grated	grate	VBN
18435	1289	33	cheese	cheese	NN
18435	1289	34	.	.	.
18435	1290	1	Serve	serve	VB
18435	1290	2	with	with	IN
18435	1290	3	grated	grate	VBN
18435	1290	4	cheese	cheese	NN
18435	1290	5	.	.	.
18435	1291	1	~LIMA	~LIMA	NFP
18435	1291	2	BEANS	bean	NNS
18435	1291	3	WITH	with	IN
18435	1291	4	NUTS~--Soak	NUTS~--Soak	NNP
18435	1291	5	one	one	CD
18435	1291	6	cup	cup	NN
18435	1291	7	of	of	IN
18435	1291	8	dry	dry	JJ
18435	1291	9	lima	lima	NNP
18435	1291	10	beans	bean	NNS
18435	1291	11	over	over	IN
18435	1291	12	night	night	NN
18435	1291	13	.	.	.
18435	1292	1	In	in	IN
18435	1292	2	the	the	DT
18435	1292	3	morning	morning	NN
18435	1292	4	rip	rip	NN
18435	1292	5	off	off	IN
18435	1292	6	the	the	DT
18435	1292	7	skins	skin	NNS
18435	1292	8	,	,	,
18435	1292	9	rinse	rinse	VB
18435	1292	10	and	and	CC
18435	1292	11	put	put	VBD
18435	1292	12	into	into	IN
18435	1292	13	the	the	DT
18435	1292	14	bean	bean	NN
18435	1292	15	pot	pot	NN
18435	1292	16	with	with	IN
18435	1292	17	plenty	plenty	NN
18435	1292	18	of	of	IN
18435	1292	19	water	water	NN
18435	1292	20	and	and	CC
18435	1292	21	salt	salt	NN
18435	1292	22	to	to	IN
18435	1292	23	season	season	NN
18435	1292	24	,	,	,
18435	1292	25	rather	rather	RB
18435	1292	26	more	more	JJR
18435	1292	27	than	than	IN
18435	1292	28	without	without	IN
18435	1292	29	the	the	DT
18435	1292	30	nuts	nut	NNS
18435	1292	31	.	.	.
18435	1293	1	Let	let	VB
18435	1293	2	cook	cook	NN
18435	1293	3	slowly	slowly	RB
18435	1293	4	in	in	IN
18435	1293	5	the	the	DT
18435	1293	6	oven	oven	NN
18435	1293	7	and	and	CC
18435	1293	8	until	until	IN
18435	1293	9	perfectly	perfectly	RB
18435	1293	10	tender	tender	VB
18435	1293	11	;	;	:
18435	1293	12	add	add	VB
18435	1293	13	one	one	CD
18435	1293	14	-	-	HYPH
18435	1293	15	half	half	NN
18435	1293	16	cup	cup	NN
18435	1293	17	of	of	IN
18435	1293	18	walnut	walnut	NNP
18435	1293	19	meal	meal	NNP
18435	1293	20	,	,	,
18435	1293	21	stirring	stir	VBG
18435	1293	22	it	-PRON-	PRP
18435	1293	23	in	in	RP
18435	1293	24	well	well	RB
18435	1293	25	;	;	:
18435	1293	26	let	let	VB
18435	1293	27	cook	cook	VB
18435	1293	28	a	a	DT
18435	1293	29	few	few	JJ
18435	1293	30	minutes	minute	NNS
18435	1293	31	,	,	,
18435	1293	32	and	and	CC
18435	1293	33	serve	serve	VB
18435	1293	34	.	.	.
18435	1294	1	~MACARONI	~MACARONI	NFP
18435	1294	2	WITH	with	IN
18435	1294	3	APRICOTS~--Stew	APRICOTS~--Stew	NNP
18435	1294	4	twenty	twenty	CD
18435	1294	5	halves	half	NNS
18435	1294	6	of	of	IN
18435	1294	7	fresh	fresh	JJ
18435	1294	8	apricots	apricot	NNS
18435	1294	9	in	in	IN
18435	1294	10	half	half	PDT
18435	1294	11	a	a	DT
18435	1294	12	cup	cup	NN
18435	1294	13	of	of	IN
18435	1294	14	sugar	sugar	NN
18435	1294	15	and	and	CC
18435	1294	16	enough	enough	JJ
18435	1294	17	water	water	NN
18435	1294	18	to	to	TO
18435	1294	19	make	make	VB
18435	1294	20	a	a	DT
18435	1294	21	nice	nice	JJ
18435	1294	22	sirup	sirup	NN
18435	1294	23	when	when	WRB
18435	1294	24	they	-PRON-	PRP
18435	1294	25	are	be	VBP
18435	1294	26	done	do	VBN
18435	1294	27	.	.	.
18435	1295	1	Before	before	IN
18435	1295	2	removing	remove	VBG
18435	1295	3	from	from	IN
18435	1295	4	the	the	DT
18435	1295	5	fire	fire	NN
18435	1295	6	add	add	VB
18435	1295	7	a	a	DT
18435	1295	8	heaping	heaping	NN
18435	1295	9	tablespoonful	tablespoonful	NN
18435	1295	10	of	of	IN
18435	1295	11	brown	brown	JJ
18435	1295	12	flour	flour	NN
18435	1295	13	and	and	CC
18435	1295	14	cook	cook	NN
18435	1295	15	until	until	IN
18435	1295	16	the	the	DT
18435	1295	17	sirup	sirup	NN
18435	1295	18	is	be	VBZ
18435	1295	19	heavy	heavy	JJ
18435	1295	20	and	and	CC
18435	1295	21	smooth	smooth	JJ
18435	1295	22	.	.	.
18435	1296	1	Parboil	Parboil	NNP
18435	1296	2	ten	ten	CD
18435	1296	3	sticks	stick	NNS
18435	1296	4	of	of	IN
18435	1296	5	macaroni	macaroni	NNP
18435	1296	6	broken	break	VBN
18435	1296	7	in	in	IN
18435	1296	8	two	two	CD
18435	1296	9	-	-	HYPH
18435	1296	10	inch	inch	NN
18435	1296	11	pieces	piece	NNS
18435	1296	12	,	,	,
18435	1296	13	drain	drain	VBP
18435	1296	14	,	,	,
18435	1296	15	add	add	VB
18435	1296	16	to	to	IN
18435	1296	17	one	one	CD
18435	1296	18	pint	pint	NN
18435	1296	19	of	of	IN
18435	1296	20	scalding	scald	VBG
18435	1296	21	hot	hot	JJ
18435	1296	22	milk	milk	NN
18435	1296	23	two	two	CD
18435	1296	24	ounces	ounce	NNS
18435	1296	25	of	of	IN
18435	1296	26	sugar	sugar	NN
18435	1296	27	.	.	.
18435	1297	1	Throw	throw	VB
18435	1297	2	in	in	RP
18435	1297	3	the	the	DT
18435	1297	4	parboiled	parboil	VBN
18435	1297	5	macaroni	macaroni	NN
18435	1297	6	and	and	CC
18435	1297	7	allow	allow	VB
18435	1297	8	it	-PRON-	PRP
18435	1297	9	to	to	IN
18435	1297	10	simmer	simmer	VB
18435	1297	11	until	until	IN
18435	1297	12	the	the	DT
18435	1297	13	milk	milk	NN
18435	1297	14	is	be	VBZ
18435	1297	15	absorbed	absorb	VBN
18435	1297	16	;	;	:
18435	1297	17	stir	stir	VB
18435	1297	18	it	-PRON-	PRP
18435	1297	19	often	often	RB
18435	1297	20	.	.	.
18435	1298	1	Pour	pour	VB
18435	1298	2	all	all	PDT
18435	1298	3	the	the	DT
18435	1298	4	juice	juice	NN
18435	1298	5	or	or	CC
18435	1298	6	sauce	sauce	NN
18435	1298	7	from	from	IN
18435	1298	8	the	the	DT
18435	1298	9	apricots	apricot	NNS
18435	1298	10	into	into	IN
18435	1298	11	the	the	DT
18435	1298	12	macaroni	macaroni	NN
18435	1298	13	,	,	,
18435	1298	14	cover	cover	VB
18435	1298	15	the	the	DT
18435	1298	16	macaroni	macaroni	JJ
18435	1298	17	well	well	RB
18435	1298	18	,	,	,
18435	1298	19	set	set	VBN
18435	1298	20	on	on	RP
18435	1298	21	back	back	RB
18435	1298	22	of	of	IN
18435	1298	23	the	the	DT
18435	1298	24	stove	stove	NN
18435	1298	25	for	for	IN
18435	1298	26	fifteen	fifteen	CD
18435	1298	27	minutes	minute	NNS
18435	1298	28	,	,	,
18435	1298	29	then	then	RB
18435	1298	30	take	take	VB
18435	1298	31	off	off	RP
18435	1298	32	and	and	CC
18435	1298	33	allow	allow	VB
18435	1298	34	to	to	TO
18435	1298	35	cool	cool	JJ
18435	1298	36	.	.	.
18435	1299	1	When	when	WRB
18435	1299	2	cold	cold	JJ
18435	1299	3	form	form	NN
18435	1299	4	a	a	DT
18435	1299	5	pile	pile	NN
18435	1299	6	of	of	IN
18435	1299	7	macaroni	macaroni	NN
18435	1299	8	in	in	IN
18435	1299	9	the	the	DT
18435	1299	10	center	center	NN
18435	1299	11	of	of	IN
18435	1299	12	the	the	DT
18435	1299	13	dish	dish	NN
18435	1299	14	and	and	CC
18435	1299	15	cover	cover	NN
18435	1299	16	with	with	IN
18435	1299	17	apricots	apricot	NNS
18435	1299	18	,	,	,
18435	1299	19	placing	place	VBG
18435	1299	20	them	-PRON-	PRP
18435	1299	21	in	in	IN
18435	1299	22	circles	circle	NNS
18435	1299	23	around	around	RB
18435	1299	24	and	and	CC
18435	1299	25	over	over	IN
18435	1299	26	it	-PRON-	PRP
18435	1299	27	.	.	.
18435	1300	1	~MACARONI	~MACARONI	NFP
18435	1300	2	AND	and	CC
18435	1300	3	CHEESE~--Cook	cheese~--cook	CD
18435	1300	4	macaroni	macaroni	NN
18435	1300	5	broken	break	VBN
18435	1300	6	up	up	RP
18435	1300	7	into	into	IN
18435	1300	8	short	short	JJ
18435	1300	9	length	length	NN
18435	1300	10	in	in	IN
18435	1300	11	boiling	boil	VBG
18435	1300	12	salted	salt	VBN
18435	1300	13	water	water	NN
18435	1300	14	.	.	.
18435	1301	1	Boil	Boil	NNP
18435	1301	2	uncovered	uncover	VBD
18435	1301	3	for	for	IN
18435	1301	4	twenty	twenty	CD
18435	1301	5	or	or	CC
18435	1301	6	thirty	thirty	CD
18435	1301	7	minutes	minute	NNS
18435	1301	8	,	,	,
18435	1301	9	then	then	RB
18435	1301	10	drain	drain	VB
18435	1301	11	.	.	.
18435	1302	1	Fill	fill	VB
18435	1302	2	a	a	DT
18435	1302	3	buttered	butter	VBN
18435	1302	4	pudding	pudding	NN
18435	1302	5	dish	dish	NN
18435	1302	6	with	with	IN
18435	1302	7	alternate	alternate	JJ
18435	1302	8	layers	layer	NNS
18435	1302	9	of	of	IN
18435	1302	10	macaroni	macaroni	NNP
18435	1302	11	and	and	CC
18435	1302	12	grated	grate	VBN
18435	1302	13	cheese	cheese	NN
18435	1302	14	,	,	,
18435	1302	15	sprinkling	sprinkle	VBG
18435	1302	16	pepper	pepper	NN
18435	1302	17	,	,	,
18435	1302	18	salt	salt	NN
18435	1302	19	and	and	CC
18435	1302	20	melted	melted	JJ
18435	1302	21	butter	butter	NN
18435	1302	22	over	over	IN
18435	1302	23	each	each	DT
18435	1302	24	layer	layer	NN
18435	1302	25	.	.	.
18435	1303	1	Have	have	VBP
18435	1303	2	top	top	JJ
18435	1303	3	layer	layer	NN
18435	1303	4	of	of	IN
18435	1303	5	cheese	cheese	NN
18435	1303	6	,	,	,
18435	1303	7	moisten	moisten	VB
18435	1303	8	with	with	IN
18435	1303	9	rich	rich	JJ
18435	1303	10	milk	milk	NN
18435	1303	11	,	,	,
18435	1303	12	bake	bake	VBP
18435	1303	13	in	in	IN
18435	1303	14	moderate	moderate	JJ
18435	1303	15	oven	oven	NNP
18435	1303	16	until	until	IN
18435	1303	17	a	a	DT
18435	1303	18	rich	rich	JJ
18435	1303	19	brown	brown	NN
18435	1303	20	.	.	.
18435	1304	1	~SCRAMBLED	~SCRAMBLED	NFP
18435	1304	2	CAULIFLOWER~--Trim	CAULIFLOWER~--Trim	NNS
18435	1304	3	off	off	IN
18435	1304	4	the	the	DT
18435	1304	5	coarse	coarse	JJ
18435	1304	6	outer	outer	JJ
18435	1304	7	leaves	leave	NNS
18435	1304	8	of	of	IN
18435	1304	9	a	a	DT
18435	1304	10	cauliflower	cauliflower	NN
18435	1304	11	.	.	.
18435	1305	1	After	after	IN
18435	1305	2	soaking	soak	VBG
18435	1305	3	and	and	CC
18435	1305	4	cooking	cooking	NN
18435	1305	5	,	,	,
18435	1305	6	drain	drain	VB
18435	1305	7	well	well	RB
18435	1305	8	and	and	CC
18435	1305	9	divide	divide	VB
18435	1305	10	into	into	IN
18435	1305	11	branches	branch	NNS
18435	1305	12	.	.	.
18435	1306	1	Sprinkle	sprinkle	VB
18435	1306	2	with	with	IN
18435	1306	3	nutmeg	nutmeg	NN
18435	1306	4	,	,	,
18435	1306	5	salt	salt	NN
18435	1306	6	and	and	CC
18435	1306	7	pepper	pepper	NN
18435	1306	8	and	and	CC
18435	1306	9	toss	toss	VB
18435	1306	10	into	into	IN
18435	1306	11	a	a	DT
18435	1306	12	frying	fry	VBG
18435	1306	13	pan	pan	NN
18435	1306	14	with	with	IN
18435	1306	15	hot	hot	JJ
18435	1306	16	butter	butter	NN
18435	1306	17	or	or	CC
18435	1306	18	olive	olive	NN
18435	1306	19	oil	oil	NN
18435	1306	20	.	.	.
18435	1307	1	~MACARONI	~MACARONI	NFP
18435	1307	2	OR	or	CC
18435	1307	3	SPAGHETTI	SPAGHETTI	NNP
18435	1307	4	SERVED	serve	VBD
18435	1307	5	IN	in	IN
18435	1307	6	ITALIAN	ITALIAN	NNP
18435	1307	7	STYLE~--Break	STYLE~--Break	:
18435	1307	8	a	a	DT
18435	1307	9	pound	pound	NN
18435	1307	10	of	of	IN
18435	1307	11	macaroni	macaroni	NN
18435	1307	12	or	or	CC
18435	1307	13	spaghetti	spaghetti	NNS
18435	1307	14	into	into	IN
18435	1307	15	small	small	JJ
18435	1307	16	pieces	piece	NNS
18435	1307	17	.	.	.
18435	1308	1	Put	put	VB
18435	1308	2	into	into	IN
18435	1308	3	boiling	boil	VBG
18435	1308	4	salted	salt	VBN
18435	1308	5	water	water	NN
18435	1308	6	and	and	CC
18435	1308	7	boil	boil	VB
18435	1308	8	about	about	RB
18435	1308	9	twenty	twenty	CD
18435	1308	10	minutes	minute	NNS
18435	1308	11	.	.	.
18435	1309	1	Then	then	RB
18435	1309	2	drain	drain	VB
18435	1309	3	and	and	CC
18435	1309	4	arrange	arrange	VB
18435	1309	5	on	on	IN
18435	1309	6	platter	platter	NN
18435	1309	7	.	.	.
18435	1310	1	Sprinkle	sprinkle	VB
18435	1310	2	on	on	IN
18435	1310	3	each	each	DT
18435	1310	4	layer	layer	NN
18435	1310	5	grated	grate	VBD
18435	1310	6	cheese	cheese	NN
18435	1310	7	and	and	CC
18435	1310	8	mushroom	mushroom	NN
18435	1310	9	sauce	sauce	NN
18435	1310	10	.	.	.
18435	1311	1	Serve	serve	VB
18435	1311	2	hot	hot	JJ
18435	1311	3	.	.	.
18435	1312	1	~MUSHROOM	~MUSHROOM	NFP
18435	1312	2	SAUCE	SAUCE	NNP
18435	1312	3	,	,	,
18435	1312	4	ITALIAN	ITALIAN	NNP
18435	1312	5	STYLE~--(For	STYLE~--(For	NNP
18435	1312	6	macaroni	macaroni	NN
18435	1312	7	,	,	,
18435	1312	8	spaghetti	spaghetti	NNS
18435	1312	9	,	,	,
18435	1312	10	ravioli	ravioli	NNP
18435	1312	11	and	and	CC
18435	1312	12	rice	rice	NN
18435	1312	13	.	.	.
18435	1312	14	)	)	-RRB-
18435	1313	1	--A	--A	:
18435	1313	2	small	small	JJ
18435	1313	3	piece	piece	NN
18435	1313	4	of	of	IN
18435	1313	5	butter	butter	NN
18435	1313	6	about	about	IN
18435	1313	7	the	the	DT
18435	1313	8	size	size	NN
18435	1313	9	of	of	IN
18435	1313	10	an	an	DT
18435	1313	11	egg	egg	NN
18435	1313	12	.	.	.
18435	1314	1	One	one	CD
18435	1314	2	or	or	CC
18435	1314	3	two	two	CD
18435	1314	4	small	small	JJ
18435	1314	5	onions	onion	NNS
18435	1314	6	,	,	,
18435	1314	7	cut	cut	VBD
18435	1314	8	very	very	RB
18435	1314	9	small	small	JJ
18435	1314	10	.	.	.
18435	1315	1	About	about	RB
18435	1315	2	two	two	CD
18435	1315	3	pounds	pound	NNS
18435	1315	4	of	of	IN
18435	1315	5	beef	beef	NN
18435	1315	6	.	.	.
18435	1316	1	Let	let	VB
18435	1316	2	all	all	DT
18435	1316	3	brown	brown	VB
18435	1316	4	.	.	.
18435	1317	1	Prepare	prepare	VB
18435	1317	2	as	as	IN
18435	1317	3	you	-PRON-	PRP
18435	1317	4	would	would	MD
18435	1317	5	a	a	DT
18435	1317	6	pot	pot	NN
18435	1317	7	roast	roast	NN
18435	1317	8	.	.	.
18435	1318	1	Add	add	VB
18435	1318	2	Italian	Italian	NNP
18435	1318	3	dried	dry	VBD
18435	1318	4	mushrooms	mushroom	NNS
18435	1318	5	,	,	,
18435	1318	6	soaked	soak	VBN
18435	1318	7	over	over	IN
18435	1318	8	night	night	NN
18435	1318	9	in	in	IN
18435	1318	10	hot	hot	JJ
18435	1318	11	water	water	NN
18435	1318	12	,	,	,
18435	1318	13	chopped	chop	VBN
18435	1318	14	in	in	IN
18435	1318	15	small	small	JJ
18435	1318	16	pieces	piece	NNS
18435	1318	17	.	.	.
18435	1319	1	Add	add	VB
18435	1319	2	about	about	RB
18435	1319	3	one	one	CD
18435	1319	4	-	-	HYPH
18435	1319	5	half	half	NN
18435	1319	6	can	can	NN
18435	1319	7	of	of	IN
18435	1319	8	tomatoes	tomato	NNS
18435	1319	9	.	.	.
18435	1320	1	Let	let	VB
18435	1320	2	all	all	DT
18435	1320	3	cook	cook	VB
18435	1320	4	well	well	RB
18435	1320	5	.	.	.
18435	1321	1	Salt	salt	NN
18435	1321	2	and	and	CC
18435	1321	3	pepper	pepper	NN
18435	1321	4	to	to	TO
18435	1321	5	taste	taste	NN
18435	1321	6	.	.	.
18435	1322	1	Add	add	VB
18435	1322	2	a	a	DT
18435	1322	3	little	little	JJ
18435	1322	4	flour	flour	NN
18435	1322	5	to	to	TO
18435	1322	6	thicken	thicken	VB
18435	1322	7	.	.	.
18435	1323	1	~MOLD	~MOLD	NFP
18435	1323	2	SPINACH~--Remove	SPINACH~--Remove	``
18435	1323	3	roots	root	NNS
18435	1323	4	and	and	CC
18435	1323	5	decayed	decay	VBN
18435	1323	6	leaves	leave	NNS
18435	1323	7	,	,	,
18435	1323	8	wash	wash	VB
18435	1323	9	in	in	IN
18435	1323	10	several	several	JJ
18435	1323	11	waters	water	NNS
18435	1323	12	until	until	IN
18435	1323	13	no	no	DT
18435	1323	14	grit	grit	NN
18435	1323	15	remains	remain	VBZ
18435	1323	16	.	.	.
18435	1324	1	Boil	Boil	NNP
18435	1324	2	in	in	IN
18435	1324	3	water	water	NN
18435	1324	4	to	to	TO
18435	1324	5	nearly	nearly	RB
18435	1324	6	cover	cover	VB
18435	1324	7	until	until	IN
18435	1324	8	tender	tender	NN
18435	1324	9	,	,	,
18435	1324	10	drain	drain	VBP
18435	1324	11	,	,	,
18435	1324	12	rinse	rinse	NN
18435	1324	13	in	in	IN
18435	1324	14	cold	cold	JJ
18435	1324	15	water	water	NN
18435	1324	16	,	,	,
18435	1324	17	drain	drain	VB
18435	1324	18	again	again	RB
18435	1324	19	,	,	,
18435	1324	20	chop	chop	VB
18435	1324	21	very	very	RB
18435	1324	22	fine	fine	RB
18435	1324	23	;	;	:
18435	1324	24	reheat	reheat	VB
18435	1324	25	in	in	IN
18435	1324	26	butter	butter	NN
18435	1324	27	,	,	,
18435	1324	28	season	season	NN
18435	1324	29	with	with	IN
18435	1324	30	salt	salt	NN
18435	1324	31	and	and	CC
18435	1324	32	pepper	pepper	NN
18435	1324	33	and	and	CC
18435	1324	34	pack	pack	NN
18435	1324	35	in	in	IN
18435	1324	36	small	small	JJ
18435	1324	37	cups	cup	NNS
18435	1324	38	.	.	.
18435	1325	1	Turn	turn	VB
18435	1325	2	out	out	RP
18435	1325	3	and	and	CC
18435	1325	4	garnish	garnish	VB
18435	1325	5	with	with	IN
18435	1325	6	sifted	sift	VBN
18435	1325	7	yolk	yolk	NNP
18435	1325	8	of	of	IN
18435	1325	9	egg	egg	NN
18435	1325	10	.	.	.
18435	1326	1	~NUT	~NUT	NNP
18435	1326	2	PARSNIP	PARSNIP	NNP
18435	1326	3	STEW~--Wash	STEW~--Wash	NNP
18435	1326	4	,	,	,
18435	1326	5	scrape	scrape	NN
18435	1326	6	and	and	CC
18435	1326	7	slice	slice	VB
18435	1326	8	thin	thin	JJ
18435	1326	9	two	two	CD
18435	1326	10	good	good	JJ
18435	1326	11	-	-	HYPH
18435	1326	12	sized	sized	JJ
18435	1326	13	parsnips	parsnip	NNS
18435	1326	14	.	.	.
18435	1327	1	Cook	cook	VB
18435	1327	2	until	until	IN
18435	1327	3	perfectly	perfectly	RB
18435	1327	4	tender	tender	VBP
18435	1327	5	in	in	IN
18435	1327	6	two	two	CD
18435	1327	7	quarts	quart	NNS
18435	1327	8	of	of	IN
18435	1327	9	water	water	NN
18435	1327	10	.	.	.
18435	1328	1	When	when	WRB
18435	1328	2	nearly	nearly	RB
18435	1328	3	done	do	VBN
18435	1328	4	add	add	VB
18435	1328	5	a	a	DT
18435	1328	6	teaspoon	teaspoon	NN
18435	1328	7	of	of	IN
18435	1328	8	salt	salt	NN
18435	1328	9	and	and	CC
18435	1328	10	when	when	WRB
18435	1328	11	thoroughly	thoroughly	RB
18435	1328	12	done	do	VBN
18435	1328	13	a	a	DT
18435	1328	14	teaspoon	teaspoon	NN
18435	1328	15	of	of	IN
18435	1328	16	flour	flour	NN
18435	1328	17	mixed	mix	VBN
18435	1328	18	with	with	IN
18435	1328	19	a	a	DT
18435	1328	20	little	little	JJ
18435	1328	21	cold	cold	JJ
18435	1328	22	water	water	NN
18435	1328	23	,	,	,
18435	1328	24	stir	stir	VB
18435	1328	25	well	well	RB
18435	1328	26	and	and	CC
18435	1328	27	let	let	VB
18435	1328	28	boil	boil	VB
18435	1328	29	until	until	IN
18435	1328	30	the	the	DT
18435	1328	31	flour	flour	NN
18435	1328	32	is	be	VBZ
18435	1328	33	well	well	RB
18435	1328	34	cooked	cook	VBN
18435	1328	35	,	,	,
18435	1328	36	then	then	RB
18435	1328	37	stir	stir	VB
18435	1328	38	in	in	IN
18435	1328	39	one	one	CD
18435	1328	40	-	-	HYPH
18435	1328	41	half	half	NN
18435	1328	42	cup	cup	NN
18435	1328	43	of	of	IN
18435	1328	44	walnut	walnut	NNP
18435	1328	45	meal	meal	NNP
18435	1328	46	,	,	,
18435	1328	47	let	let	VB
18435	1328	48	boil	boil	VB
18435	1328	49	up	up	RP
18435	1328	50	once	once	RB
18435	1328	51	,	,	,
18435	1328	52	and	and	CC
18435	1328	53	serve	serve	VB
18435	1328	54	immediately	immediately	RB
18435	1328	55	.	.	.
18435	1329	1	~POTATOES	~POTATOES	NFP
18435	1329	2	A	a	DT
18435	1329	3	LA	LA	NNP
18435	1329	4	MAITRE	MAITRE	NNP
18435	1329	5	D'HOTEL~--Slice	d'hotel~--slice	NN
18435	1329	6	cold	cold	JJ
18435	1329	7	boiled	boil	VBN
18435	1329	8	potatoes	potato	NNS
18435	1329	9	thin	thin	RB
18435	1329	10	.	.	.
18435	1330	1	Melt	melt	VB
18435	1330	2	a	a	DT
18435	1330	3	rounding	round	VBG
18435	1330	4	tablespoonful	tablespoonful	NN
18435	1330	5	of	of	IN
18435	1330	6	butter	butter	NN
18435	1330	7	in	in	IN
18435	1330	8	a	a	DT
18435	1330	9	saucepan	saucepan	NN
18435	1330	10	,	,	,
18435	1330	11	add	add	VB
18435	1330	12	a	a	DT
18435	1330	13	heaping	heaping	NN
18435	1330	14	pint	pint	NN
18435	1330	15	bowl	bowl	NN
18435	1330	16	of	of	IN
18435	1330	17	the	the	DT
18435	1330	18	potatoes	potato	NNS
18435	1330	19	,	,	,
18435	1330	20	season	season	NN
18435	1330	21	with	with	IN
18435	1330	22	salt	salt	NN
18435	1330	23	and	and	CC
18435	1330	24	pepper	pepper	NN
18435	1330	25	,	,	,
18435	1330	26	and	and	CC
18435	1330	27	heat	heat	NN
18435	1330	28	.	.	.
18435	1331	1	Now	now	RB
18435	1331	2	add	add	VB
18435	1331	3	a	a	DT
18435	1331	4	teaspoon	teaspoon	NN
18435	1331	5	of	of	IN
18435	1331	6	lemon	lemon	NN
18435	1331	7	juice	juice	NN
18435	1331	8	and	and	CC
18435	1331	9	the	the	DT
18435	1331	10	same	same	JJ
18435	1331	11	of	of	IN
18435	1331	12	finely	finely	RB
18435	1331	13	minced	mince	VBN
18435	1331	14	parsley	parsley	NN
18435	1331	15	,	,	,
18435	1331	16	and	and	CC
18435	1331	17	serve	serve	VB
18435	1331	18	at	at	IN
18435	1331	19	once	once	RB
18435	1331	20	.	.	.
18435	1332	1	POTATOES	POTATOES	NNP
18435	1332	2	AU	AU	NNP
18435	1332	3	GRATIN	gratin	NN
18435	1332	4	--	--	:
18435	1332	5	Make	make	VB
18435	1332	6	a	a	DT
18435	1332	7	white	white	JJ
18435	1332	8	sauce	sauce	NN
18435	1332	9	,	,	,
18435	1332	10	using	use	VBG
18435	1332	11	one	one	CD
18435	1332	12	tablespoonful	tablespoonful	NN
18435	1332	13	of	of	IN
18435	1332	14	butter	butter	NN
18435	1332	15	,	,	,
18435	1332	16	one	one	CD
18435	1332	17	of	of	IN
18435	1332	18	flour	flour	NN
18435	1332	19	,	,	,
18435	1332	20	one	one	CD
18435	1332	21	-	-	HYPH
18435	1332	22	half	half	NN
18435	1332	23	a	a	DT
18435	1332	24	teaspoonful	teaspoonful	JJ
18435	1332	25	salt	salt	NN
18435	1332	26	,	,	,
18435	1332	27	one	one	CD
18435	1332	28	-	-	HYPH
18435	1332	29	quarter	quarter	NN
18435	1332	30	of	of	IN
18435	1332	31	a	a	DT
18435	1332	32	teaspoonful	teaspoonful	JJ
18435	1332	33	of	of	IN
18435	1332	34	white	white	JJ
18435	1332	35	pepper	pepper	NN
18435	1332	36	and	and	CC
18435	1332	37	one	one	CD
18435	1332	38	cupful	cupful	NN
18435	1332	39	of	of	IN
18435	1332	40	milk	milk	NN
18435	1332	41	.	.	.
18435	1333	1	Cut	cut	VB
18435	1333	2	cold	cold	JJ
18435	1333	3	boiled	boil	VBN
18435	1333	4	potatoes	potato	NNS
18435	1333	5	into	into	IN
18435	1333	6	thick	thick	JJ
18435	1333	7	slices	slice	NNS
18435	1333	8	,	,	,
18435	1333	9	or	or	CC
18435	1333	10	,	,	,
18435	1333	11	better	well	RBR
18435	1333	12	still	still	RB
18435	1333	13	,	,	,
18435	1333	14	into	into	IN
18435	1333	15	half	half	JJ
18435	1333	16	-	-	HYPH
18435	1333	17	inch	inch	NN
18435	1333	18	cubes	cube	NNS
18435	1333	19	.	.	.
18435	1334	1	Butter	butter	VB
18435	1334	2	a	a	DT
18435	1334	3	baking	baking	NN
18435	1334	4	dish	dish	NN
18435	1334	5	,	,	,
18435	1334	6	put	put	VBN
18435	1334	7	in	in	IN
18435	1334	8	it	-PRON-	PRP
18435	1334	9	a	a	DT
18435	1334	10	layer	layer	NN
18435	1334	11	of	of	IN
18435	1334	12	the	the	DT
18435	1334	13	sauce	sauce	NN
18435	1334	14	,	,	,
18435	1334	15	then	then	RB
18435	1334	16	one	one	CD
18435	1334	17	of	of	IN
18435	1334	18	the	the	DT
18435	1334	19	potatoes	potato	NNS
18435	1334	20	,	,	,
18435	1334	21	previously	previously	RB
18435	1334	22	lightly	lightly	RB
18435	1334	23	seasoning	season	VBG
18435	1334	24	with	with	IN
18435	1334	25	salt	salt	NN
18435	1334	26	and	and	CC
18435	1334	27	pepper	pepper	NN
18435	1334	28	.	.	.
18435	1335	1	Continue	continue	VB
18435	1335	2	until	until	IN
18435	1335	3	all	all	DT
18435	1335	4	are	be	VBP
18435	1335	5	in	in	IN
18435	1335	6	,	,	,
18435	1335	7	the	the	DT
18435	1335	8	proportion	proportion	NN
18435	1335	9	of	of	IN
18435	1335	10	potato	potato	NN
18435	1335	11	being	be	VBG
18435	1335	12	about	about	RB
18435	1335	13	two	two	CD
18435	1335	14	cupfuls	cupful	NNS
18435	1335	15	.	.	.
18435	1336	1	To	to	IN
18435	1336	2	one	one	CD
18435	1336	3	cupful	cupful	NN
18435	1336	4	of	of	IN
18435	1336	5	dried	dry	VBN
18435	1336	6	and	and	CC
18435	1336	7	sifted	sift	VBN
18435	1336	8	breadcrumbs	breadcrumb	NNS
18435	1336	9	,	,	,
18435	1336	10	add	add	VB
18435	1336	11	one	one	CD
18435	1336	12	teaspoonful	teaspoonful	NN
18435	1336	13	of	of	IN
18435	1336	14	melted	melted	JJ
18435	1336	15	butter	butter	NN
18435	1336	16	and	and	CC
18435	1336	17	stir	stir	VB
18435	1336	18	until	until	IN
18435	1336	19	it	-PRON-	PRP
18435	1336	20	is	be	VBZ
18435	1336	21	evenly	evenly	RB
18435	1336	22	mixed	mix	VBN
18435	1336	23	through	through	RP
18435	1336	24	.	.	.
18435	1337	1	Spread	spread	VB
18435	1337	2	this	this	DT
18435	1337	3	over	over	IN
18435	1337	4	the	the	DT
18435	1337	5	contents	content	NNS
18435	1337	6	of	of	IN
18435	1337	7	the	the	DT
18435	1337	8	baking	baking	NN
18435	1337	9	dish	dish	NN
18435	1337	10	,	,	,
18435	1337	11	and	and	CC
18435	1337	12	place	place	NN
18435	1337	13	in	in	IN
18435	1337	14	a	a	DT
18435	1337	15	quick	quick	JJ
18435	1337	16	oven	oven	NN
18435	1337	17	for	for	IN
18435	1337	18	twenty	twenty	CD
18435	1337	19	minutes	minute	NNS
18435	1337	20	,	,	,
18435	1337	21	or	or	CC
18435	1337	22	until	until	IN
18435	1337	23	nicely	nicely	RB
18435	1337	24	browned	brown	VBN
18435	1337	25	.	.	.
18435	1338	1	For	for	IN
18435	1338	2	a	a	DT
18435	1338	3	change	change	NN
18435	1338	4	,	,	,
18435	1338	5	a	a	DT
18435	1338	6	little	little	JJ
18435	1338	7	onion	onion	NN
18435	1338	8	juice	juice	NN
18435	1338	9	,	,	,
18435	1338	10	chopped	chop	VBD
18435	1338	11	parsley	parsley	NN
18435	1338	12	or	or	CC
18435	1338	13	grated	grate	VBN
18435	1338	14	cheese	cheese	NN
18435	1338	15	may	may	MD
18435	1338	16	be	be	VB
18435	1338	17	added	add	VBN
18435	1338	18	to	to	IN
18435	1338	19	the	the	DT
18435	1338	20	sauce	sauce	NN
18435	1338	21	.	.	.
18435	1339	1	~POTATO	~potato	UH
18435	1339	2	CREAMED~--Cut	CREAMED~--Cut	NNP
18435	1339	3	cold	cold	JJ
18435	1339	4	boiled	boil	VBN
18435	1339	5	potatoes	potato	NNS
18435	1339	6	into	into	IN
18435	1339	7	small	small	JJ
18435	1339	8	dice	dice	NNS
18435	1339	9	and	and	CC
18435	1339	10	cover	cover	VB
18435	1339	11	them	-PRON-	PRP
18435	1339	12	in	in	IN
18435	1339	13	a	a	DT
18435	1339	14	small	small	JJ
18435	1339	15	saucepan	saucepan	NN
18435	1339	16	with	with	IN
18435	1339	17	milk	milk	NN
18435	1339	18	.	.	.
18435	1340	1	Let	let	VB
18435	1340	2	them	-PRON-	PRP
18435	1340	3	stand	stand	VB
18435	1340	4	where	where	WRB
18435	1340	5	they	-PRON-	PRP
18435	1340	6	will	will	MD
18435	1340	7	heat	heat	VB
18435	1340	8	slowly	slowly	RB
18435	1340	9	and	and	CC
18435	1340	10	absorb	absorb	VB
18435	1340	11	nearly	nearly	RB
18435	1340	12	all	all	PDT
18435	1340	13	the	the	DT
18435	1340	14	milk	milk	NN
18435	1340	15	.	.	.
18435	1341	1	When	when	WRB
18435	1341	2	hot	hot	JJ
18435	1341	3	add	add	NN
18435	1341	4	to	to	IN
18435	1341	5	one	one	CD
18435	1341	6	pint	pint	NN
18435	1341	7	of	of	IN
18435	1341	8	potatoes	potato	NNS
18435	1341	9	a	a	DT
18435	1341	10	tablespoon	tablespoon	NN
18435	1341	11	of	of	IN
18435	1341	12	salt	salt	NN
18435	1341	13	and	and	CC
18435	1341	14	a	a	DT
18435	1341	15	dash	dash	NN
18435	1341	16	of	of	IN
18435	1341	17	white	white	JJ
18435	1341	18	pepper	pepper	NN
18435	1341	19	.	.	.
18435	1342	1	Sprinkle	sprinkle	VB
18435	1342	2	a	a	DT
18435	1342	3	little	little	JJ
18435	1342	4	finely	finely	RB
18435	1342	5	chopped	chop	VBN
18435	1342	6	parsley	parsley	NN
18435	1342	7	over	over	IN
18435	1342	8	the	the	DT
18435	1342	9	top	top	NN
18435	1342	10	as	as	IN
18435	1342	11	a	a	DT
18435	1342	12	garnish	garnish	NN
18435	1342	13	.	.	.
18435	1343	1	~POTATO	~POTATO	NFP
18435	1343	2	MOLD~--Mash	mold~--mash	VB
18435	1343	3	some	some	DT
18435	1343	4	potato	potato	NN
18435	1343	5	smoothly	smoothly	RB
18435	1343	6	,	,	,
18435	1343	7	add	add	VB
18435	1343	8	to	to	IN
18435	1343	9	it	-PRON-	PRP
18435	1343	10	some	some	DT
18435	1343	11	butter	butter	NN
18435	1343	12	and	and	CC
18435	1343	13	a	a	DT
18435	1343	14	little	little	JJ
18435	1343	15	milk	milk	NN
18435	1343	16	to	to	TO
18435	1343	17	make	make	VB
18435	1343	18	it	-PRON-	PRP
18435	1343	19	smooth	smooth	JJ
18435	1343	20	but	but	CC
18435	1343	21	not	not	RB
18435	1343	22	wet	wet	JJ
18435	1343	23	.	.	.
18435	1344	1	Season	season	NN
18435	1344	2	with	with	IN
18435	1344	3	white	white	JJ
18435	1344	4	pepper	pepper	NN
18435	1344	5	and	and	CC
18435	1344	6	salt	salt	NN
18435	1344	7	and	and	CC
18435	1344	8	add	add	VB
18435	1344	9	enough	enough	JJ
18435	1344	10	chopped	chop	VBN
18435	1344	11	parsley	parsley	NN
18435	1344	12	to	to	TO
18435	1344	13	make	make	VB
18435	1344	14	it	-PRON-	PRP
18435	1344	15	look	look	VB
18435	1344	16	pretty	pretty	JJ
18435	1344	17	.	.	.
18435	1345	1	Press	press	NN
18435	1345	2	into	into	IN
18435	1345	3	greased	greased	JJ
18435	1345	4	mold	mold	NN
18435	1345	5	and	and	CC
18435	1345	6	bake	bake	NN
18435	1345	7	for	for	IN
18435	1345	8	half	half	PDT
18435	1345	9	an	an	DT
18435	1345	10	hour	hour	NN
18435	1345	11	until	until	IN
18435	1345	12	lightly	lightly	RB
18435	1345	13	browned	brown	VBN
18435	1345	14	.	.	.
18435	1346	1	Dust	dust	NN
18435	1346	2	with	with	IN
18435	1346	3	crumbs	crumb	NNS
18435	1346	4	and	and	CC
18435	1346	5	serve	serve	VB
18435	1346	6	.	.	.
18435	1347	1	~POTATO	~POTATO	NFP
18435	1347	2	PARISIENNE~--Potato	PARISIENNE~--Potato	:
18435	1347	3	marbles	marble	NNS
18435	1347	4	seasoned	season	VBN
18435	1347	5	with	with	IN
18435	1347	6	minced	mince	VBN
18435	1347	7	parsley	parsley	NNP
18435	1347	8	,	,	,
18435	1347	9	butter	butter	NN
18435	1347	10	and	and	CC
18435	1347	11	lemon	lemon	NN
18435	1347	12	juice	juice	NN
18435	1347	13	are	be	VBP
18435	1347	14	liked	like	VBN
18435	1347	15	by	by	IN
18435	1347	16	many	many	JJ
18435	1347	17	.	.	.
18435	1348	1	Others	other	NNS
18435	1348	2	find	find	VBP
18435	1348	3	that	that	IN
18435	1348	4	they	-PRON-	PRP
18435	1348	5	are	be	VBP
18435	1348	6	not	not	RB
18435	1348	7	sufficiently	sufficiently	RB
18435	1348	8	seasoned	season	VBN
18435	1348	9	,	,	,
18435	1348	10	that	that	RB
18435	1348	11	is	is	RB
18435	1348	12	,	,	,
18435	1348	13	the	the	DT
18435	1348	14	seasoning	seasoning	NN
18435	1348	15	has	have	VBZ
18435	1348	16	not	not	RB
18435	1348	17	penetrated	penetrate	VBN
18435	1348	18	into	into	IN
18435	1348	19	the	the	DT
18435	1348	20	potatoes	potato	NNS
18435	1348	21	,	,	,
18435	1348	22	especially	especially	RB
18435	1348	23	if	if	IN
18435	1348	24	a	a	DT
18435	1348	25	large	large	JJ
18435	1348	26	cutter	cutter	NN
18435	1348	27	has	have	VBZ
18435	1348	28	been	be	VBN
18435	1348	29	used	use	VBN
18435	1348	30	.	.	.
18435	1349	1	This	this	DT
18435	1349	2	method	method	NN
18435	1349	3	will	will	MD
18435	1349	4	be	be	VB
18435	1349	5	found	find	VBN
18435	1349	6	to	to	TO
18435	1349	7	remedy	remedy	VB
18435	1349	8	this	this	DT
18435	1349	9	fault	fault	NN
18435	1349	10	,	,	,
18435	1349	11	giving	give	VBG
18435	1349	12	a	a	DT
18435	1349	13	seasoning	seasoning	NN
18435	1349	14	which	which	WDT
18435	1349	15	reaches	reach	VBZ
18435	1349	16	every	every	DT
18435	1349	17	portion	portion	NN
18435	1349	18	of	of	IN
18435	1349	19	the	the	DT
18435	1349	20	potato	potato	NN
18435	1349	21	.	.	.
18435	1350	1	It	-PRON-	PRP
18435	1350	2	may	may	MD
18435	1350	3	not	not	RB
18435	1350	4	be	be	VB
18435	1350	5	quite	quite	RB
18435	1350	6	so	so	RB
18435	1350	7	attractive	attractive	JJ
18435	1350	8	as	as	IN
18435	1350	9	the	the	DT
18435	1350	10	somewhat	somewhat	RB
18435	1350	11	underdone	underdone	JJ
18435	1350	12	marbles	marble	NNS
18435	1350	13	,	,	,
18435	1350	14	but	but	CC
18435	1350	15	the	the	DT
18435	1350	16	flavor	flavor	NN
18435	1350	17	is	be	VBZ
18435	1350	18	finer	fine	JJR
18435	1350	19	.	.	.
18435	1351	1	Pare	pare	VB
18435	1351	2	the	the	DT
18435	1351	3	potatoes	potato	NNS
18435	1351	4	and	and	CC
18435	1351	5	steam	steam	NN
18435	1351	6	or	or	CC
18435	1351	7	boil	boil	VB
18435	1351	8	them	-PRON-	PRP
18435	1351	9	until	until	IN
18435	1351	10	soft	soft	JJ
18435	1351	11	,	,	,
18435	1351	12	being	be	VBG
18435	1351	13	careful	careful	JJ
18435	1351	14	they	-PRON-	PRP
18435	1351	15	do	do	VBP
18435	1351	16	not	not	RB
18435	1351	17	cook	cook	VB
18435	1351	18	too	too	RB
18435	1351	19	fast	fast	RB
18435	1351	20	.	.	.
18435	1352	1	Drain	drain	VB
18435	1352	2	off	off	IN
18435	1352	3	the	the	DT
18435	1352	4	water	water	NN
18435	1352	5	and	and	CC
18435	1352	6	let	let	VB
18435	1352	7	them	-PRON-	PRP
18435	1352	8	stand	stand	VB
18435	1352	9	uncovered	uncovered	JJ
18435	1352	10	until	until	IN
18435	1352	11	dry	dry	JJ
18435	1352	12	.	.	.
18435	1353	1	Then	then	RB
18435	1353	2	cut	cut	VBN
18435	1353	3	in	in	RP
18435	1353	4	quarters	quarter	NNS
18435	1353	5	lengthwise	lengthwise	RB
18435	1353	6	,	,	,
18435	1353	7	and	and	CC
18435	1353	8	then	then	RB
18435	1353	9	in	in	IN
18435	1353	10	thin	thin	JJ
18435	1353	11	slices	slice	NNS
18435	1353	12	,	,	,
18435	1353	13	letting	let	VBG
18435	1353	14	them	-PRON-	PRP
18435	1353	15	drop	drop	VB
18435	1353	16	into	into	IN
18435	1353	17	a	a	DT
18435	1353	18	stewpan	stewpan	NN
18435	1353	19	containing	contain	VBG
18435	1353	20	melted	melt	VBN
18435	1353	21	butter	butter	NN
18435	1353	22	,	,	,
18435	1353	23	salt	salt	NN
18435	1353	24	and	and	CC
18435	1353	25	paprika	paprika	NNS
18435	1353	26	.	.	.
18435	1354	1	When	when	WRB
18435	1354	2	all	all	DT
18435	1354	3	are	be	VBP
18435	1354	4	sliced	slice	VBN
18435	1354	5	cover	cover	VBP
18435	1354	6	them	-PRON-	PRP
18435	1354	7	and	and	CC
18435	1354	8	let	let	VB
18435	1354	9	them	-PRON-	PRP
18435	1354	10	heat	heat	VB
18435	1354	11	for	for	IN
18435	1354	12	a	a	DT
18435	1354	13	few	few	JJ
18435	1354	14	minutes	minute	NNS
18435	1354	15	,	,	,
18435	1354	16	add	add	VB
18435	1354	17	minced	mince	VBN
18435	1354	18	parsley	parsley	NN
18435	1354	19	and	and	CC
18435	1354	20	lemon	lemon	NNP
18435	1354	21	Juice	Juice	NNP
18435	1354	22	,	,	,
18435	1354	23	shake	shake	VB
18435	1354	24	them	-PRON-	PRP
18435	1354	25	about	about	IN
18435	1354	26	so	so	RB
18435	1354	27	the	the	DT
18435	1354	28	seasoning	seasoning	NN
18435	1354	29	will	will	MD
18435	1354	30	be	be	VB
18435	1354	31	well	well	RB
18435	1354	32	mixed	mixed	JJ
18435	1354	33	and	and	CC
18435	1354	34	serve	serve	VB
18435	1354	35	at	at	IN
18435	1354	36	once	once	RB
18435	1354	37	.	.	.
18435	1355	1	~POTATO	~POTATO	NFP
18435	1355	2	PUFFS~--~No	PUFFS~--~No	NNP
18435	1355	3	.	.	.
18435	1356	1	1~--To	1~--to	CD
18435	1356	2	one	one	CD
18435	1356	3	cup	cup	NN
18435	1356	4	of	of	IN
18435	1356	5	mashed	mashed	JJ
18435	1356	6	potato	potato	NN
18435	1356	7	add	add	VB
18435	1356	8	one	one	CD
18435	1356	9	tablespoon	tablespoon	NN
18435	1356	10	of	of	IN
18435	1356	11	butter	butter	NN
18435	1356	12	,	,	,
18435	1356	13	one	one	CD
18435	1356	14	egg	egg	NN
18435	1356	15	,	,	,
18435	1356	16	beaten	beat	VBN
18435	1356	17	light	light	JJ
18435	1356	18	,	,	,
18435	1356	19	one	one	CD
18435	1356	20	-	-	HYPH
18435	1356	21	half	half	NN
18435	1356	22	cup	cup	NN
18435	1356	23	of	of	IN
18435	1356	24	cream	cream	NN
18435	1356	25	or	or	CC
18435	1356	26	milk	milk	NN
18435	1356	27	,	,	,
18435	1356	28	a	a	DT
18435	1356	29	little	little	JJ
18435	1356	30	salt	salt	NN
18435	1356	31	.	.	.
18435	1357	1	Beat	beat	VB
18435	1357	2	well	well	RB
18435	1357	3	and	and	CC
18435	1357	4	fill	fill	VB
18435	1357	5	popover	popover	NN
18435	1357	6	pans	pan	NNS
18435	1357	7	half	half	NN
18435	1357	8	full	full	JJ
18435	1357	9	.	.	.
18435	1358	1	Bake	bake	VB
18435	1358	2	until	until	IN
18435	1358	3	brown	brown	NNP
18435	1358	4	in	in	IN
18435	1358	5	quick	quick	JJ
18435	1358	6	oven	oven	NNP
18435	1358	7	.	.	.
18435	1359	1	~POTATO	~POTATO	NFP
18435	1359	2	PUFFS~--~No	PUFFS~--~No	NNP
18435	1359	3	.	.	.
18435	1360	1	2~--Add	2~--add	CD
18435	1360	2	hot	hot	JJ
18435	1360	3	milk	milk	NN
18435	1360	4	to	to	IN
18435	1360	5	cold	cold	JJ
18435	1360	6	mashed	mashed	JJ
18435	1360	7	potato	potato	NN
18435	1360	8	beat	beat	VBD
18435	1360	9	up	up	RP
18435	1360	10	thoroughly	thoroughly	RB
18435	1360	11	.	.	.
18435	1361	1	Add	add	VB
18435	1361	2	one	one	CD
18435	1361	3	or	or	CC
18435	1361	4	two	two	CD
18435	1361	5	well	well	RB
18435	1361	6	-	-	HYPH
18435	1361	7	beaten	beat	VBN
18435	1361	8	eggs	egg	NNS
18435	1361	9	,	,	,
18435	1361	10	leaving	leave	VBG
18435	1361	11	out	out	RP
18435	1361	12	the	the	DT
18435	1361	13	yolks	yolk	NNS
18435	1361	14	if	if	IN
18435	1361	15	preferred	preferred	JJ
18435	1361	16	whiter	whiter	NN
18435	1361	17	.	.	.
18435	1362	1	Drop	drop	VB
18435	1362	2	in	in	IN
18435	1362	3	spoonfuls	spoonful	NNS
18435	1362	4	on	on	IN
18435	1362	5	a	a	DT
18435	1362	6	buttered	butter	VBN
18435	1362	7	tin	tin	NN
18435	1362	8	,	,	,
18435	1362	9	place	place	VBP
18435	1362	10	a	a	DT
18435	1362	11	piece	piece	NN
18435	1362	12	of	of	IN
18435	1362	13	butter	butter	NN
18435	1362	14	on	on	IN
18435	1362	15	the	the	DT
18435	1362	16	top	top	NN
18435	1362	17	of	of	IN
18435	1362	18	each	each	DT
18435	1362	19	and	and	CC
18435	1362	20	bake	bake	VB
18435	1362	21	a	a	DT
18435	1362	22	delicate	delicate	JJ
18435	1362	23	brown	brown	NN
18435	1362	24	or	or	CC
18435	1362	25	put	put	VBD
18435	1362	26	in	in	RP
18435	1362	27	a	a	DT
18435	1362	28	pudding	pudding	JJ
18435	1362	29	dish	dish	NN
18435	1362	30	and	and	CC
18435	1362	31	butter	butter	VB
18435	1362	32	the	the	DT
18435	1362	33	top	top	NN
18435	1362	34	and	and	CC
18435	1362	35	bake	bake	NN
18435	1362	36	till	till	IN
18435	1362	37	of	of	IN
18435	1362	38	a	a	DT
18435	1362	39	light	light	JJ
18435	1362	40	brown	brown	JJ
18435	1362	41	on	on	IN
18435	1362	42	top	top	NN
18435	1362	43	.	.	.
18435	1363	1	Fifteen	fifteen	CD
18435	1363	2	minutes	minute	NNS
18435	1363	3	in	in	IN
18435	1363	4	a	a	DT
18435	1363	5	hot	hot	JJ
18435	1363	6	oven	oven	NN
18435	1363	7	will	will	MD
18435	1363	8	be	be	VB
18435	1363	9	sufficient	sufficient	JJ
18435	1363	10	.	.	.
18435	1364	1	~RICE	~RICE	NFP
18435	1364	2	A	a	DT
18435	1364	3	LA	LA	NNP
18435	1364	4	GEORGIENNE	GEORGIENNE	NNP
18435	1364	5	FOR	for	IN
18435	1364	6	FIVE	five	CD
18435	1364	7	PERSONS~--Wash	PERSONS~--Wash	NNP
18435	1364	8	one	one	CD
18435	1364	9	pound	pound	NN
18435	1364	10	of	of	IN
18435	1364	11	rice	rice	NN
18435	1364	12	in	in	IN
18435	1364	13	several	several	JJ
18435	1364	14	changes	change	NNS
18435	1364	15	of	of	IN
18435	1364	16	cold	cold	JJ
18435	1364	17	water	water	NN
18435	1364	18	until	until	IN
18435	1364	19	water	water	NN
18435	1364	20	is	be	VBZ
18435	1364	21	clear	clear	JJ
18435	1364	22	,	,	,
18435	1364	23	and	and	CC
18435	1364	24	cook	cook	VB
18435	1364	25	until	until	IN
18435	1364	26	soft	soft	JJ
18435	1364	27	,	,	,
18435	1364	28	but	but	CC
18435	1364	29	not	not	RB
18435	1364	30	soft	soft	JJ
18435	1364	31	enough	enough	RB
18435	1364	32	to	to	TO
18435	1364	33	mash	mash	VB
18435	1364	34	between	between	IN
18435	1364	35	the	the	DT
18435	1364	36	fingers	finger	NNS
18435	1364	37	.	.	.
18435	1365	1	Let	let	VB
18435	1365	2	it	-PRON-	PRP
18435	1365	3	drip	drip	VB
18435	1365	4	,	,	,
18435	1365	5	cool	cool	JJ
18435	1365	6	and	and	CC
18435	1365	7	drip	drip	VB
18435	1365	8	again	again	RB
18435	1365	9	.	.	.
18435	1366	1	Add	add	VB
18435	1366	2	it	-PRON-	PRP
18435	1366	3	to	to	IN
18435	1366	4	one	one	CD
18435	1366	5	-	-	HYPH
18435	1366	6	quarter	quarter	NN
18435	1366	7	pound	pound	NN
18435	1366	8	of	of	IN
18435	1366	9	melted	melted	JJ
18435	1366	10	butter	butter	NN
18435	1366	11	,	,	,
18435	1366	12	not	not	RB
18435	1366	13	browned	brown	VBN
18435	1366	14	,	,	,
18435	1366	15	season	season	VBP
18435	1366	16	with	with	IN
18435	1366	17	salt	salt	NN
18435	1366	18	and	and	CC
18435	1366	19	pepper	pepper	NN
18435	1366	20	.	.	.
18435	1367	1	Mix	mix	VB
18435	1367	2	thoroughly	thoroughly	RB
18435	1367	3	;	;	:
18435	1367	4	bake	bake	NN
18435	1367	5	in	in	IN
18435	1367	6	covered	covered	JJ
18435	1367	7	dish	dish	NN
18435	1367	8	for	for	IN
18435	1367	9	twenty	twenty	CD
18435	1367	10	minutes	minute	NNS
18435	1367	11	.	.	.
18435	1368	1	~RICE	~RICE	NFP
18435	1368	2	IN	in	IN
18435	1368	3	TOMATOES~--Cook	TOMATOES~--Cook	NNP
18435	1368	4	some	some	DT
18435	1368	5	rice	rice	NN
18435	1368	6	in	in	IN
18435	1368	7	boiling	boil	VBG
18435	1368	8	salted	salt	VBN
18435	1368	9	water	water	NN
18435	1368	10	until	until	IN
18435	1368	11	tender	tender	NN
18435	1368	12	and	and	CC
18435	1368	13	season	season	NN
18435	1368	14	highly	highly	RB
18435	1368	15	with	with	IN
18435	1368	16	pepper	pepper	NN
18435	1368	17	.	.	.
18435	1369	1	Cut	cut	VB
18435	1369	2	a	a	DT
18435	1369	3	small	small	JJ
18435	1369	4	slice	slice	NN
18435	1369	5	from	from	IN
18435	1369	6	the	the	DT
18435	1369	7	top	top	NN
18435	1369	8	of	of	IN
18435	1369	9	each	each	DT
18435	1369	10	ripe	ripe	JJ
18435	1369	11	tomato	tomato	NNP
18435	1369	12	,	,	,
18435	1369	13	take	take	VB
18435	1369	14	out	out	RP
18435	1369	15	the	the	DT
18435	1369	16	seeds	seed	NNS
18435	1369	17	,	,	,
18435	1369	18	fill	fill	VB
18435	1369	19	with	with	IN
18435	1369	20	the	the	DT
18435	1369	21	seasoned	season	VBN
18435	1369	22	rice	rice	NN
18435	1369	23	,	,	,
18435	1369	24	put	put	VBD
18435	1369	25	a	a	DT
18435	1369	26	bit	bit	NN
18435	1369	27	of	of	IN
18435	1369	28	butter	butter	NN
18435	1369	29	on	on	IN
18435	1369	30	each	each	DT
18435	1369	31	,	,	,
18435	1369	32	set	set	VBN
18435	1369	33	in	in	IN
18435	1369	34	the	the	DT
18435	1369	35	oven	oven	NN
18435	1369	36	and	and	CC
18435	1369	37	bake	bake	VB
18435	1369	38	until	until	IN
18435	1369	39	the	the	DT
18435	1369	40	tomato	tomato	NNP
18435	1369	41	is	be	VBZ
18435	1369	42	tender	tender	JJ
18435	1369	43	.	.	.
18435	1370	1	~RICE	~RICE	NNP
18435	1370	2	SERVED	serve	VBN
18435	1370	3	IN	in	IN
18435	1370	4	ITALIAN	italian	JJ
18435	1370	5	STYLE	style	NN
18435	1370	6	WITH	with	IN
18435	1370	7	MUSHROOM	MUSHROOM	NNP
18435	1370	8	SAUCE~--Steam	sauce~--steam	ADD
18435	1370	9	or	or	CC
18435	1370	10	boil	boil	VB
18435	1370	11	one	one	CD
18435	1370	12	-	-	HYPH
18435	1370	13	half	half	NN
18435	1370	14	pound	pound	NN
18435	1370	15	of	of	IN
18435	1370	16	rice	rice	NN
18435	1370	17	until	until	IN
18435	1370	18	done	do	VBN
18435	1370	19	,	,	,
18435	1370	20	then	then	RB
18435	1370	21	drain	drain	VB
18435	1370	22	.	.	.
18435	1371	1	Remove	remove	VB
18435	1371	2	meat	meat	NN
18435	1371	3	from	from	IN
18435	1371	4	mushroom	mushroom	NN
18435	1371	5	sauce	sauce	NN
18435	1371	6	.	.	.
18435	1372	1	Drop	drop	VB
18435	1372	2	rice	rice	NN
18435	1372	3	into	into	IN
18435	1372	4	mushroom	mushroom	NN
18435	1372	5	sauce	sauce	NN
18435	1372	6	and	and	CC
18435	1372	7	cook	cook	NN
18435	1372	8	about	about	RB
18435	1372	9	five	five	CD
18435	1372	10	minutes	minute	NNS
18435	1372	11	.	.	.
18435	1373	1	Pour	pour	VB
18435	1373	2	on	on	IN
18435	1373	3	platter	platter	NN
18435	1373	4	and	and	CC
18435	1373	5	sprinkle	sprinkle	VBP
18435	1373	6	heavy	heavy	JJ
18435	1373	7	with	with	IN
18435	1373	8	grated	grate	VBN
18435	1373	9	cheese	cheese	NN
18435	1373	10	.	.	.
18435	1374	1	~SCALLOPED	~SCALLOPED	NFP
18435	1374	2	TOMATOES~--Drain	tomatoes~--drain	ADD
18435	1374	3	a	a	DT
18435	1374	4	half	half	NN
18435	1374	5	can	can	NN
18435	1374	6	of	of	IN
18435	1374	7	tomatoes	tomato	NNS
18435	1374	8	from	from	IN
18435	1374	9	some	some	DT
18435	1374	10	of	of	IN
18435	1374	11	their	-PRON-	PRP$
18435	1374	12	liquor	liquor	NN
18435	1374	13	and	and	CC
18435	1374	14	season	season	NN
18435	1374	15	with	with	IN
18435	1374	16	salt	salt	NN
18435	1374	17	,	,	,
18435	1374	18	pepper	pepper	NN
18435	1374	19	,	,	,
18435	1374	20	a	a	DT
18435	1374	21	few	few	JJ
18435	1374	22	drops	drop	NNS
18435	1374	23	of	of	IN
18435	1374	24	onion	onion	NN
18435	1374	25	juice	juice	NN
18435	1374	26	and	and	CC
18435	1374	27	one	one	CD
18435	1374	28	teaspoonful	teaspoonful	JJ
18435	1374	29	sugar	sugar	NN
18435	1374	30	.	.	.
18435	1375	1	Cover	cover	VB
18435	1375	2	the	the	DT
18435	1375	3	bottom	bottom	NN
18435	1375	4	of	of	IN
18435	1375	5	a	a	DT
18435	1375	6	small	small	JJ
18435	1375	7	buttered	butter	VBN
18435	1375	8	baking	baking	NN
18435	1375	9	dish	dish	NN
18435	1375	10	with	with	IN
18435	1375	11	buttered	butter	VBN
18435	1375	12	cracker	cracker	NN
18435	1375	13	crumbs	crumb	NNS
18435	1375	14	,	,	,
18435	1375	15	cover	cover	VBP
18435	1375	16	with	with	IN
18435	1375	17	tomatoes	tomato	NNS
18435	1375	18	and	and	CC
18435	1375	19	sprinkle	sprinkle	VB
18435	1375	20	the	the	DT
18435	1375	21	top	top	JJ
18435	1375	22	thickly	thickly	RB
18435	1375	23	with	with	IN
18435	1375	24	buttered	buttered	NN
18435	1375	25	crumbs	crumb	NNS
18435	1375	26	.	.	.
18435	1376	1	Bake	bake	VB
18435	1376	2	in	in	IN
18435	1376	3	a	a	DT
18435	1376	4	hot	hot	JJ
18435	1376	5	oven	oven	NN
18435	1376	6	.	.	.
18435	1377	1	Buttered	butter	VBN
18435	1377	2	cracker	cracker	NN
18435	1377	3	crumbs	crumb	NNS
18435	1377	4	are	be	VBP
18435	1377	5	made	make	VBN
18435	1377	6	by	by	IN
18435	1377	7	simply	simply	RB
18435	1377	8	rolling	roll	VBG
18435	1377	9	common	common	JJ
18435	1377	10	crackers	cracker	NNS
18435	1377	11	with	with	IN
18435	1377	12	a	a	DT
18435	1377	13	rolling	roll	VBG
18435	1377	14	pin	pin	NN
18435	1377	15	and	and	CC
18435	1377	16	allowing	allow	VBG
18435	1377	17	one	one	CD
18435	1377	18	-	-	HYPH
18435	1377	19	third	third	NN
18435	1377	20	cupful	cupful	NN
18435	1377	21	of	of	IN
18435	1377	22	melted	melted	JJ
18435	1377	23	butter	butter	NN
18435	1377	24	to	to	IN
18435	1377	25	each	each	DT
18435	1377	26	cupful	cupful	NN
18435	1377	27	of	of	IN
18435	1377	28	crumbs	crumb	NNS
18435	1377	29	.	.	.
18435	1378	1	This	this	DT
18435	1378	2	recipe	recipe	NN
18435	1378	3	takes	take	VBZ
18435	1378	4	about	about	RB
18435	1378	5	one	one	CD
18435	1378	6	and	and	CC
18435	1378	7	one	one	CD
18435	1378	8	-	-	HYPH
18435	1378	9	third	third	NN
18435	1378	10	cupfuls	cupful	NNS
18435	1378	11	of	of	IN
18435	1378	12	crumbs	crumb	NNS
18435	1378	13	.	.	.
18435	1379	1	~SPAGHETTI	~SPAGHETTI	NFP
18435	1379	2	A	a	DT
18435	1379	3	L'ITALIENNE~--Let	l'italienne~--let	NN
18435	1379	4	it	-PRON-	PRP
18435	1379	5	cook	cook	VBP
18435	1379	6	until	until	IN
18435	1379	7	the	the	DT
18435	1379	8	water	water	NN
18435	1379	9	nearly	nearly	RB
18435	1379	10	boils	boil	VBZ
18435	1379	11	away	away	RB
18435	1379	12	and	and	CC
18435	1379	13	it	-PRON-	PRP
18435	1379	14	is	be	VBZ
18435	1379	15	very	very	RB
18435	1379	16	soft	soft	JJ
18435	1379	17	.	.	.
18435	1380	1	The	the	DT
18435	1380	2	imported	import	VBN
18435	1380	3	spaghetti	spaghetti	NNS
18435	1380	4	is	be	VBZ
18435	1380	5	so	so	RB
18435	1380	6	firm	firm	JJ
18435	1380	7	that	that	IN
18435	1380	8	it	-PRON-	PRP
18435	1380	9	may	may	MD
18435	1380	10	be	be	VB
18435	1380	11	cooked	cook	VBN
18435	1380	12	a	a	DT
18435	1380	13	long	long	JJ
18435	1380	14	time	time	NN
18435	1380	15	without	without	IN
18435	1380	16	losing	lose	VBG
18435	1380	17	its	-PRON-	PRP$
18435	1380	18	shape	shape	NN
18435	1380	19	.	.	.
18435	1381	1	When	when	WRB
18435	1381	2	the	the	DT
18435	1381	3	water	water	NN
18435	1381	4	has	have	VBZ
18435	1381	5	boiled	boil	VBN
18435	1381	6	out	out	RP
18435	1381	7	,	,	,
18435	1381	8	watch	watch	VB
18435	1381	9	it	-PRON-	PRP
18435	1381	10	and	and	CC
18435	1381	11	remove	remove	VB
18435	1381	12	the	the	DT
18435	1381	13	cover	cover	NN
18435	1381	14	so	so	IN
18435	1381	15	it	-PRON-	PRP
18435	1381	16	will	will	MD
18435	1381	17	dry	dry	VB
18435	1381	18	off	off	RP
18435	1381	19	.	.	.
18435	1382	1	Then	then	RB
18435	1382	2	draw	draw	VB
18435	1382	3	the	the	DT
18435	1382	4	mass	mass	NN
18435	1382	5	to	to	IN
18435	1382	6	one	one	CD
18435	1382	7	side	side	NN
18435	1382	8	and	and	CC
18435	1382	9	put	put	VBD
18435	1382	10	in	in	RP
18435	1382	11	a	a	DT
18435	1382	12	large	large	JJ
18435	1382	13	lump	lump	NN
18435	1382	14	of	of	IN
18435	1382	15	butter	butter	NN
18435	1382	16	,	,	,
18435	1382	17	perhaps	perhaps	RB
18435	1382	18	a	a	DT
18435	1382	19	tablespoon	tablespoon	NN
18435	1382	20	,	,	,
18435	1382	21	and	and	CC
18435	1382	22	let	let	VB
18435	1382	23	it	-PRON-	PRP
18435	1382	24	melt	melt	VB
18435	1382	25	,	,	,
18435	1382	26	then	then	RB
18435	1382	27	stir	stir	VB
18435	1382	28	in	in	RP
18435	1382	29	until	until	IN
18435	1382	30	the	the	DT
18435	1382	31	butter	butter	NN
18435	1382	32	is	be	VBZ
18435	1382	33	absorbed	absorb	VBN
18435	1382	34	,	,	,
18435	1382	35	and	and	CC
18435	1382	36	pour	pour	VB
18435	1382	37	on	on	IN
18435	1382	38	one	one	CD
18435	1382	39	cup	cup	NN
18435	1382	40	of	of	IN
18435	1382	41	the	the	DT
18435	1382	42	strained	strained	JJ
18435	1382	43	juice	juice	NN
18435	1382	44	from	from	IN
18435	1382	45	canned	canned	JJ
18435	1382	46	tomatoes	tomato	NNS
18435	1382	47	.	.	.
18435	1383	1	Season	season	NN
18435	1383	2	with	with	IN
18435	1383	3	salt	salt	NN
18435	1383	4	and	and	CC
18435	1383	5	paprika	paprika	NNS
18435	1383	6	,	,	,
18435	1383	7	and	and	CC
18435	1383	8	let	let	VB
18435	1383	9	it	-PRON-	PRP
18435	1383	10	stew	stew	VB
18435	1383	11	until	until	IN
18435	1383	12	the	the	DT
18435	1383	13	spaghetti	spaghetti	NNS
18435	1383	14	has	have	VBZ
18435	1383	15	absorbed	absorb	VBN
18435	1383	16	the	the	DT
18435	1383	17	tomato	tomato	NN
18435	1383	18	.	.	.
18435	1384	1	The	the	DT
18435	1384	2	spaghetti	spaghetti	NNS
18435	1384	3	,	,	,
18435	1384	4	if	if	IN
18435	1384	5	cooked	cook	VBN
18435	1384	6	until	until	IN
18435	1384	7	soft	soft	JJ
18435	1384	8	,	,	,
18435	1384	9	will	will	MD
18435	1384	10	thicken	thicken	VB
18435	1384	11	the	the	DT
18435	1384	12	tomato	tomato	NN
18435	1384	13	sufficiently	sufficiently	RB
18435	1384	14	and	and	CC
18435	1384	15	it	-PRON-	PRP
18435	1384	16	is	be	VBZ
18435	1384	17	less	less	JJR
18435	1384	18	work	work	NN
18435	1384	19	than	than	IN
18435	1384	20	to	to	TO
18435	1384	21	make	make	VB
18435	1384	22	a	a	DT
18435	1384	23	tomato	tomato	NN
18435	1384	24	sauce	sauce	NN
18435	1384	25	.	.	.
18435	1385	1	Turn	turn	VB
18435	1385	2	out	out	RP
18435	1385	3	and	and	CC
18435	1385	4	serve	serve	VB
18435	1385	5	as	as	IN
18435	1385	6	an	an	DT
18435	1385	7	entree	entree	NN
18435	1385	8	,	,	,
18435	1385	9	or	or	CC
18435	1385	10	a	a	DT
18435	1385	11	main	main	JJ
18435	1385	12	dish	dish	NN
18435	1385	13	for	for	IN
18435	1385	14	luncheon	luncheon	NN
18435	1385	15	and	and	CC
18435	1385	16	pass	pass	NNP
18435	1385	17	grated	grate	VBN
18435	1385	18	sap	sap	NNP
18435	1385	19	sago	sago	NNP
18435	1385	20	or	or	CC
18435	1385	21	other	other	JJ
18435	1385	22	cheese	cheese	NN
18435	1385	23	to	to	IN
18435	1385	24	those	those	DT
18435	1385	25	who	who	WP
18435	1385	26	prefer	prefer	VBP
18435	1385	27	it	-PRON-	PRP
18435	1385	28	.	.	.
18435	1386	1	When	when	WRB
18435	1386	2	you	-PRON-	PRP
18435	1386	3	have	have	VBP
18435	1386	4	any	any	DT
18435	1386	5	stock	stock	NN
18435	1386	6	like	like	IN
18435	1386	7	chicken	chicken	NN
18435	1386	8	or	or	CC
18435	1386	9	veal	veal	NN
18435	1386	10	,	,	,
18435	1386	11	add	add	VBP
18435	1386	12	that	that	IN
18435	1386	13	with	with	IN
18435	1386	14	the	the	DT
18435	1386	15	tomato	tomato	NN
18435	1386	16	or	or	CC
18435	1386	17	alone	alone	RB
18435	1386	18	if	if	IN
18435	1386	19	you	-PRON-	PRP
18435	1386	20	prefer	prefer	VBP
18435	1386	21	and	and	CC
18435	1386	22	scant	scant	VBP
18435	1386	23	the	the	DT
18435	1386	24	butter	butter	NN
18435	1386	25	.	.	.
18435	1387	1	~STUFFED	~STUFFED	NFP
18435	1387	2	CABBAGE~--Cut	CABBAGE~--Cut	NNP
18435	1387	3	the	the	DT
18435	1387	4	stalk	stalk	NN
18435	1387	5	out	out	IN
18435	1387	6	of	of	IN
18435	1387	7	two	two	CD
18435	1387	8	or	or	CC
18435	1387	9	more	more	JJR
18435	1387	10	young	young	JJ
18435	1387	11	cabbages	cabbage	NNS
18435	1387	12	and	and	CC
18435	1387	13	fill	fill	VBP
18435	1387	14	with	with	IN
18435	1387	15	a	a	DT
18435	1387	16	stuffing	stuffing	NN
18435	1387	17	made	make	VBN
18435	1387	18	from	from	IN
18435	1387	19	cooked	cooked	JJ
18435	1387	20	veal	veal	NN
18435	1387	21	,	,	,
18435	1387	22	chopped	chop	VBN
18435	1387	23	or	or	CC
18435	1387	24	ground	grind	VBN
18435	1387	25	very	very	RB
18435	1387	26	fine	fine	JJ
18435	1387	27	,	,	,
18435	1387	28	seasoned	season	VBD
18435	1387	29	well	well	RB
18435	1387	30	with	with	IN
18435	1387	31	salt	salt	NN
18435	1387	32	and	and	CC
18435	1387	33	pepper	pepper	NN
18435	1387	34	,	,	,
18435	1387	35	and	and	CC
18435	1387	36	mixed	mix	VBN
18435	1387	37	with	with	IN
18435	1387	38	the	the	DT
18435	1387	39	beaten	beat	VBN
18435	1387	40	yolk	yolk	NN
18435	1387	41	of	of	IN
18435	1387	42	an	an	DT
18435	1387	43	egg	egg	NN
18435	1387	44	.	.	.
18435	1388	1	Tie	tie	VB
18435	1388	2	a	a	DT
18435	1388	3	strip	strip	NN
18435	1388	4	of	of	IN
18435	1388	5	cheese	cheese	NN
18435	1388	6	cloth	cloth	NN
18435	1388	7	round	round	IN
18435	1388	8	each	each	DT
18435	1388	9	cabbage	cabbage	NN
18435	1388	10	,	,	,
18435	1388	11	or	or	CC
18435	1388	12	if	if	IN
18435	1388	13	small	small	JJ
18435	1388	14	,	,	,
18435	1388	15	twine	twine	NN
18435	1388	16	will	will	MD
18435	1388	17	hold	hold	VB
18435	1388	18	each	each	DT
18435	1388	19	together	together	RB
18435	1388	20	.	.	.
18435	1389	1	Put	put	VB
18435	1389	2	into	into	IN
18435	1389	3	a	a	DT
18435	1389	4	kettle	kettle	NN
18435	1389	5	with	with	IN
18435	1389	6	boiling	boil	VBG
18435	1389	7	water	water	NN
18435	1389	8	to	to	TO
18435	1389	9	cover	cover	VB
18435	1389	10	and	and	CC
18435	1389	11	cook	cook	VB
18435	1389	12	until	until	IN
18435	1389	13	tender	tender	NN
18435	1389	14	.	.	.
18435	1390	1	Drain	drain	NN
18435	1390	2	,	,	,
18435	1390	3	unbind	unbind	VB
18435	1390	4	and	and	CC
18435	1390	5	serve	serve	VB
18435	1390	6	hot	hot	JJ
18435	1390	7	.	.	.
18435	1391	1	~STUFFED	~STUFFED	NFP
18435	1391	2	EGG	EGG	NNP
18435	1391	3	PLANT~--Wash	plant~--wash	ADD
18435	1391	4	a	a	DT
18435	1391	5	large	large	JJ
18435	1391	6	egg	egg	NN
18435	1391	7	plant	plant	NN
18435	1391	8	,	,	,
18435	1391	9	cut	cut	VBN
18435	1391	10	in	in	IN
18435	1391	11	halves	half	NNS
18435	1391	12	the	the	DT
18435	1391	13	long	long	JJ
18435	1391	14	way	way	NN
18435	1391	15	and	and	CC
18435	1391	16	scoop	scoop	VB
18435	1391	17	the	the	DT
18435	1391	18	inside	inside	NN
18435	1391	19	out	out	RP
18435	1391	20	with	with	IN
18435	1391	21	a	a	DT
18435	1391	22	teaspoon	teaspoon	NN
18435	1391	23	,	,	,
18435	1391	24	leaving	leave	VBG
18435	1391	25	each	each	DT
18435	1391	26	shell	shell	NN
18435	1391	27	quite	quite	RB
18435	1391	28	empty	empty	JJ
18435	1391	29	,	,	,
18435	1391	30	but	but	CC
18435	1391	31	unbroken	unbroken	JJ
18435	1391	32	.	.	.
18435	1392	1	Cook	cook	VB
18435	1392	2	the	the	DT
18435	1392	3	inside	inside	JJ
18435	1392	4	portion	portion	NN
18435	1392	5	in	in	IN
18435	1392	6	one	one	CD
18435	1392	7	-	-	HYPH
18435	1392	8	half	half	NN
18435	1392	9	cup	cup	NN
18435	1392	10	of	of	IN
18435	1392	11	water	water	NN
18435	1392	12	,	,	,
18435	1392	13	then	then	RB
18435	1392	14	press	press	VB
18435	1392	15	through	through	IN
18435	1392	16	a	a	DT
18435	1392	17	strainer	strainer	NN
18435	1392	18	and	and	CC
18435	1392	19	mix	mix	VB
18435	1392	20	with	with	IN
18435	1392	21	one	one	CD
18435	1392	22	-	-	HYPH
18435	1392	23	half	half	NN
18435	1392	24	cup	cup	NN
18435	1392	25	of	of	IN
18435	1392	26	bread	bread	NN
18435	1392	27	crumbs	crumb	NNS
18435	1392	28	,	,	,
18435	1392	29	one	one	CD
18435	1392	30	rounding	round	VBG
18435	1392	31	tablespoon	tablespoon	NN
18435	1392	32	of	of	IN
18435	1392	33	butter	butter	NN
18435	1392	34	and	and	CC
18435	1392	35	season	season	NN
18435	1392	36	with	with	IN
18435	1392	37	salt	salt	NN
18435	1392	38	and	and	CC
18435	1392	39	pepper	pepper	NN
18435	1392	40	.	.	.
18435	1393	1	The	the	DT
18435	1393	2	shells	shell	NNS
18435	1393	3	should	should	MD
18435	1393	4	lie	lie	VB
18435	1393	5	in	in	IN
18435	1393	6	salt	salt	NN
18435	1393	7	and	and	CC
18435	1393	8	water	water	NN
18435	1393	9	after	after	IN
18435	1393	10	scraping	scrape	VBG
18435	1393	11	,	,	,
18435	1393	12	and	and	CC
18435	1393	13	when	when	WRB
18435	1393	14	ready	ready	JJ
18435	1393	15	to	to	TO
18435	1393	16	fill	fill	VB
18435	1393	17	them	-PRON-	PRP
18435	1393	18	wipe	wipe	VB
18435	1393	19	them	-PRON-	PRP
18435	1393	20	dry	dry	VB
18435	1393	21	and	and	CC
18435	1393	22	pack	pack	VB
18435	1393	23	the	the	DT
18435	1393	24	filling	filling	NN
18435	1393	25	.	.	.
18435	1394	1	Scatter	scatt	JJR
18435	1394	2	fine	fine	JJ
18435	1394	3	crumbs	crumb	VBZ
18435	1394	4	over	over	IN
18435	1394	5	the	the	DT
18435	1394	6	top	top	NN
18435	1394	7	,	,	,
18435	1394	8	dot	dot	NN
18435	1394	9	with	with	IN
18435	1394	10	butter	butter	NN
18435	1394	11	and	and	CC
18435	1394	12	bake	bake	VB
18435	1394	13	twenty	twenty	CD
18435	1394	14	minutes	minute	NNS
18435	1394	15	.	.	.
18435	1395	1	~STUFFED	~STUFFED	NFP
18435	1395	2	POTATOES~--Select	POTATOES~--Select	NNS
18435	1395	3	smooth	smooth	JJ
18435	1395	4	,	,	,
18435	1395	5	even	even	RB
18435	1395	6	sized	sized	JJ
18435	1395	7	potatoes	potato	NNS
18435	1395	8	and	and	CC
18435	1395	9	bake	bake	NN
18435	1395	10	until	until	IN
18435	1395	11	done	do	VBN
18435	1395	12	.	.	.
18435	1396	1	Remove	remove	VB
18435	1396	2	one	one	CD
18435	1396	3	end	end	NN
18435	1396	4	,	,	,
18435	1396	5	carefully	carefully	RB
18435	1396	6	scrape	scrape	VBP
18435	1396	7	out	out	RP
18435	1396	8	the	the	DT
18435	1396	9	center	center	NN
18435	1396	10	of	of	IN
18435	1396	11	each	each	DT
18435	1396	12	mash	mash	NN
18435	1396	13	and	and	CC
18435	1396	14	season	season	NN
18435	1396	15	with	with	IN
18435	1396	16	salt	salt	NN
18435	1396	17	and	and	CC
18435	1396	18	butter	butter	NN
18435	1396	19	,	,	,
18435	1396	20	add	add	VB
18435	1396	21	a	a	DT
18435	1396	22	generous	generous	JJ
18435	1396	23	portion	portion	NN
18435	1396	24	of	of	IN
18435	1396	25	nut	nut	NNP
18435	1396	26	meat	meat	NNP
18435	1396	27	and	and	CC
18435	1396	28	fill	fill	VB
18435	1396	29	the	the	DT
18435	1396	30	shells	shell	NNS
18435	1396	31	with	with	IN
18435	1396	32	the	the	DT
18435	1396	33	mixture	mixture	NN
18435	1396	34	.	.	.
18435	1397	1	Cover	cover	VB
18435	1397	2	with	with	IN
18435	1397	3	the	the	DT
18435	1397	4	piece	piece	NN
18435	1397	5	that	that	WDT
18435	1397	6	was	be	VBD
18435	1397	7	cut	cut	VBN
18435	1397	8	off	off	RP
18435	1397	9	,	,	,
18435	1397	10	wrap	wrap	VB
18435	1397	11	each	each	DT
18435	1397	12	potato	potato	NN
18435	1397	13	in	in	IN
18435	1397	14	tissue	tissue	NN
18435	1397	15	paper	paper	NN
18435	1397	16	and	and	CC
18435	1397	17	serve	serve	VB
18435	1397	18	.	.	.
18435	1398	1	~CORN	~CORN	NFP
18435	1398	2	STEWED	STEWED	NNS
18435	1398	3	WITH	with	IN
18435	1398	4	CREAM~--Select	CREAM~--Select	:
18435	1398	5	a	a	DT
18435	1398	6	half	half	JJ
18435	1398	7	dozen	dozen	NN
18435	1398	8	ears	ear	NNS
18435	1398	9	of	of	IN
18435	1398	10	Indian	indian	JJ
18435	1398	11	corn	corn	NN
18435	1398	12	,	,	,
18435	1398	13	remove	remove	VB
18435	1398	14	the	the	DT
18435	1398	15	silks	silk	NNS
18435	1398	16	and	and	CC
18435	1398	17	outer	outer	JJ
18435	1398	18	husks	husk	NNS
18435	1398	19	,	,	,
18435	1398	20	place	place	VB
18435	1398	21	them	-PRON-	PRP
18435	1398	22	in	in	IN
18435	1398	23	a	a	DT
18435	1398	24	saucepan	saucepan	NN
18435	1398	25	and	and	CC
18435	1398	26	cover	cover	NN
18435	1398	27	with	with	IN
18435	1398	28	water	water	NN
18435	1398	29	.	.	.
18435	1399	1	Cook	cook	NN
18435	1399	2	,	,	,
18435	1399	3	drain	drain	VB
18435	1399	4	,	,	,
18435	1399	5	and	and	CC
18435	1399	6	cut	cut	VBD
18435	1399	7	the	the	DT
18435	1399	8	corn	corn	NN
18435	1399	9	off	off	IN
18435	1399	10	the	the	DT
18435	1399	11	cobs	cobs	NN
18435	1399	12	with	with	IN
18435	1399	13	a	a	DT
18435	1399	14	sharp	sharp	JJ
18435	1399	15	knife	knife	NN
18435	1399	16	,	,	,
18435	1399	17	being	be	VBG
18435	1399	18	very	very	RB
18435	1399	19	careful	careful	JJ
18435	1399	20	that	that	IN
18435	1399	21	none	none	NN
18435	1399	22	of	of	IN
18435	1399	23	the	the	DT
18435	1399	24	cob	cob	NN
18435	1399	25	adheres	adhere	VBZ
18435	1399	26	to	to	IN
18435	1399	27	the	the	DT
18435	1399	28	corn	corn	NN
18435	1399	29	.	.	.
18435	1400	1	Place	place	NN
18435	1400	2	in	in	IN
18435	1400	3	a	a	DT
18435	1400	4	stewpan	stewpan	NN
18435	1400	5	with	with	IN
18435	1400	6	one	one	CD
18435	1400	7	cup	cup	NN
18435	1400	8	of	of	IN
18435	1400	9	hot	hot	JJ
18435	1400	10	bechamel	bechamel	NN
18435	1400	11	sauce	sauce	NN
18435	1400	12	,	,	,
18435	1400	13	one	one	CD
18435	1400	14	-	-	HYPH
18435	1400	15	half	half	NN
18435	1400	16	breakfast	breakfast	NN
18435	1400	17	-	-	HYPH
18435	1400	18	cupful	cupful	JJ
18435	1400	19	of	of	IN
18435	1400	20	cream	cream	NN
18435	1400	21	and	and	CC
18435	1400	22	about	about	RB
18435	1400	23	one	one	CD
18435	1400	24	-	-	HYPH
18435	1400	25	quarter	quarter	NN
18435	1400	26	of	of	IN
18435	1400	27	an	an	DT
18435	1400	28	ounce	ounce	NN
18435	1400	29	of	of	IN
18435	1400	30	butter	butter	NN
18435	1400	31	.	.	.
18435	1401	1	Season	season	NN
18435	1401	2	with	with	IN
18435	1401	3	pepper	pepper	NN
18435	1401	4	and	and	CC
18435	1401	5	salt	salt	NN
18435	1401	6	and	and	CC
18435	1401	7	a	a	DT
18435	1401	8	little	little	JJ
18435	1401	9	grated	grated	JJ
18435	1401	10	nutmeg	nutmeg	NN
18435	1401	11	.	.	.
18435	1402	1	Cook	cook	VB
18435	1402	2	gently	gently	RB
18435	1402	3	on	on	IN
18435	1402	4	a	a	DT
18435	1402	5	stove	stove	NN
18435	1402	6	for	for	IN
18435	1402	7	five	five	CD
18435	1402	8	minutes	minute	NNS
18435	1402	9	,	,	,
18435	1402	10	place	place	NN
18435	1402	11	in	in	IN
18435	1402	12	a	a	DT
18435	1402	13	hot	hot	JJ
18435	1402	14	dish	dish	NN
18435	1402	15	and	and	CC
18435	1402	16	serve	serve	VB
18435	1402	17	.	.	.
18435	1403	1	SAUCES	sauce	NNS
18435	1403	2	~CUCUMBER	~CUCUMBER	NFP
18435	1403	3	SAUCE~--Pare	sauce~--pare	CD
18435	1403	4	two	two	CD
18435	1403	5	good	good	JJ
18435	1403	6	sized	sized	JJ
18435	1403	7	cucumbers	cucumber	NNS
18435	1403	8	and	and	CC
18435	1403	9	cut	cut	VBD
18435	1403	10	a	a	DT
18435	1403	11	generous	generous	JJ
18435	1403	12	piece	piece	NN
18435	1403	13	from	from	IN
18435	1403	14	the	the	DT
18435	1403	15	stem	stem	NN
18435	1403	16	end	end	NN
18435	1403	17	.	.	.
18435	1404	1	Grate	grate	VB
18435	1404	2	on	on	IN
18435	1404	3	a	a	DT
18435	1404	4	coarse	coarse	JJ
18435	1404	5	grater	grater	NN
18435	1404	6	and	and	CC
18435	1404	7	drain	drain	VB
18435	1404	8	through	through	IN
18435	1404	9	cheese	cheese	NN
18435	1404	10	cloth	cloth	NN
18435	1404	11	for	for	IN
18435	1404	12	half	half	PDT
18435	1404	13	an	an	DT
18435	1404	14	hour	hour	NN
18435	1404	15	.	.	.
18435	1405	1	Season	season	VB
18435	1405	2	the	the	DT
18435	1405	3	pulp	pulp	NN
18435	1405	4	with	with	IN
18435	1405	5	salt	salt	NN
18435	1405	6	,	,	,
18435	1405	7	pepper	pepper	NN
18435	1405	8	and	and	CC
18435	1405	9	vinegar	vinegar	NN
18435	1405	10	to	to	TO
18435	1405	11	suit	suit	VB
18435	1405	12	the	the	DT
18435	1405	13	taste	taste	NN
18435	1405	14	.	.	.
18435	1406	1	Serve	serve	VB
18435	1406	2	with	with	IN
18435	1406	3	broiled	broil	VBN
18435	1406	4	,	,	,
18435	1406	5	baked	baked	JJ
18435	1406	6	or	or	CC
18435	1406	7	fried	fried	JJ
18435	1406	8	fish	fish	NN
18435	1406	9	.	.	.
18435	1407	1	~GHERKIN	~GHERKIN	NFP
18435	1407	2	SAUCE~--Put	sauce~--put	VB
18435	1407	3	a	a	DT
18435	1407	4	sprig	sprig	NN
18435	1407	5	of	of	IN
18435	1407	6	thyme	thyme	NNS
18435	1407	7	,	,	,
18435	1407	8	a	a	DT
18435	1407	9	bay	bay	NN
18435	1407	10	-	-	HYPH
18435	1407	11	leaf	leaf	NN
18435	1407	12	,	,	,
18435	1407	13	a	a	DT
18435	1407	14	clove	clove	NN
18435	1407	15	of	of	IN
18435	1407	16	garlic	garlic	NN
18435	1407	17	,	,	,
18435	1407	18	two	two	CD
18435	1407	19	finely	finely	RB
18435	1407	20	chopped	chop	VBN
18435	1407	21	shallots	shallot	NNS
18435	1407	22	,	,	,
18435	1407	23	and	and	CC
18435	1407	24	a	a	DT
18435	1407	25	cayenne	cayenne	NN
18435	1407	26	pepper	pepper	NN
18435	1407	27	,	,	,
18435	1407	28	and	and	CC
18435	1407	29	salt	salt	NN
18435	1407	30	into	into	IN
18435	1407	31	a	a	DT
18435	1407	32	saucepan	saucepan	NN
18435	1407	33	,	,	,
18435	1407	34	with	with	IN
18435	1407	35	one	one	CD
18435	1407	36	breakfast	breakfast	NN
18435	1407	37	cup	cup	NN
18435	1407	38	of	of	IN
18435	1407	39	vinegar	vinegar	NN
18435	1407	40	.	.	.
18435	1408	1	Place	place	NN
18435	1408	2	pan	pan	NN
18435	1408	3	on	on	IN
18435	1408	4	fire	fire	NN
18435	1408	5	and	and	CC
18435	1408	6	when	when	WRB
18435	1408	7	contents	content	NNS
18435	1408	8	have	have	VBP
18435	1408	9	boiled	boil	VBN
18435	1408	10	for	for	IN
18435	1408	11	thirty	thirty	CD
18435	1408	12	minutes	minute	NNS
18435	1408	13	,	,	,
18435	1408	14	add	add	VB
18435	1408	15	a	a	DT
18435	1408	16	breakfast	breakfast	NN
18435	1408	17	cup	cup	NN
18435	1408	18	of	of	IN
18435	1408	19	stock	stock	NN
18435	1408	20	or	or	CC
18435	1408	21	good	good	JJ
18435	1408	22	broth	broth	NN
18435	1408	23	.	.	.
18435	1409	1	Strain	strain	VB
18435	1409	2	it	-PRON-	PRP
18435	1409	3	through	through	IN
18435	1409	4	a	a	DT
18435	1409	5	fine	fine	JJ
18435	1409	6	hair	hair	NN
18435	1409	7	sieve	sieve	VB
18435	1409	8	and	and	CC
18435	1409	9	stir	stir	VB
18435	1409	10	in	in	IN
18435	1409	11	one	one	CD
18435	1409	12	and	and	CC
18435	1409	13	one	one	CD
18435	1409	14	-	-	HYPH
18435	1409	15	half	half	NN
18435	1409	16	ounces	ounce	NNS
18435	1409	17	of	of	IN
18435	1409	18	liquefied	liquefy	VBN
18435	1409	19	butter	butter	NN
18435	1409	20	mixed	mix	VBN
18435	1409	21	with	with	IN
18435	1409	22	a	a	DT
18435	1409	23	little	little	JJ
18435	1409	24	flour	flour	NN
18435	1409	25	to	to	TO
18435	1409	26	thicken	thicken	VB
18435	1409	27	it	-PRON-	PRP
18435	1409	28	.	.	.
18435	1410	1	Place	place	VB
18435	1410	2	it	-PRON-	PRP
18435	1410	3	back	back	RB
18435	1410	4	in	in	IN
18435	1410	5	the	the	DT
18435	1410	6	saucepan	saucepan	NN
18435	1410	7	and	and	CC
18435	1410	8	when	when	WRB
18435	1410	9	it	-PRON-	PRP
18435	1410	10	boils	boil	VBZ
18435	1410	11	stir	stir	VBP
18435	1410	12	in	in	IN
18435	1410	13	it	-PRON-	PRP
18435	1410	14	a	a	DT
18435	1410	15	teaspoonful	teaspoonful	JJ
18435	1410	16	or	or	CC
18435	1410	17	so	so	RB
18435	1410	18	of	of	IN
18435	1410	19	parsley	parsley	NN
18435	1410	20	very	very	RB
18435	1410	21	finely	finely	RB
18435	1410	22	chopped	chop	VBN
18435	1410	23	,	,	,
18435	1410	24	two	two	CD
18435	1410	25	or	or	CC
18435	1410	26	three	three	CD
18435	1410	27	ounces	ounce	NNS
18435	1410	28	of	of	IN
18435	1410	29	pickle	pickle	NN
18435	1410	30	gherkins	gherkin	NNS
18435	1410	31	,	,	,
18435	1410	32	and	and	CC
18435	1410	33	a	a	DT
18435	1410	34	little	little	JJ
18435	1410	35	salt	salt	NN
18435	1410	36	if	if	IN
18435	1410	37	required	require	VBN
18435	1410	38	.	.	.
18435	1411	1	~GIBLET	~giblet	DT
18435	1411	2	SAUCE~--Put	sauce~--put	VB
18435	1411	3	the	the	DT
18435	1411	4	giblets	giblet	NNS
18435	1411	5	from	from	IN
18435	1411	6	any	any	DT
18435	1411	7	bird	bird	NN
18435	1411	8	in	in	IN
18435	1411	9	the	the	DT
18435	1411	10	saucepan	saucepan	NN
18435	1411	11	with	with	IN
18435	1411	12	sufficient	sufficient	JJ
18435	1411	13	stock	stock	NN
18435	1411	14	or	or	CC
18435	1411	15	water	water	NN
18435	1411	16	to	to	TO
18435	1411	17	cover	cover	VB
18435	1411	18	them	-PRON-	PRP
18435	1411	19	and	and	CC
18435	1411	20	boil	boil	VB
18435	1411	21	for	for	IN
18435	1411	22	three	three	CD
18435	1411	23	hours	hour	NNS
18435	1411	24	,	,	,
18435	1411	25	adding	add	VBG
18435	1411	26	an	an	DT
18435	1411	27	onion	onion	NN
18435	1411	28	and	and	CC
18435	1411	29	a	a	DT
18435	1411	30	few	few	JJ
18435	1411	31	peppercorns	peppercorn	NNS
18435	1411	32	while	while	IN
18435	1411	33	cooking	cooking	NN
18435	1411	34	.	.	.
18435	1412	1	Take	take	VB
18435	1412	2	them	-PRON-	PRP
18435	1412	3	out	out	RP
18435	1412	4	,	,	,
18435	1412	5	and	and	CC
18435	1412	6	when	when	WRB
18435	1412	7	they	-PRON-	PRP
18435	1412	8	are	be	VBP
18435	1412	9	quite	quite	RB
18435	1412	10	tender	tender	JJ
18435	1412	11	strain	strain	NN
18435	1412	12	the	the	DT
18435	1412	13	liquor	liquor	NN
18435	1412	14	into	into	IN
18435	1412	15	another	another	DT
18435	1412	16	pan	pan	NN
18435	1412	17	and	and	CC
18435	1412	18	chop	chop	VB
18435	1412	19	up	up	RP
18435	1412	20	the	the	DT
18435	1412	21	gizzards	gizzard	NNS
18435	1412	22	,	,	,
18435	1412	23	livers	liver	NNS
18435	1412	24	,	,	,
18435	1412	25	and	and	CC
18435	1412	26	other	other	JJ
18435	1412	27	parts	part	NNS
18435	1412	28	into	into	IN
18435	1412	29	small	small	JJ
18435	1412	30	pieces	piece	NNS
18435	1412	31	.	.	.
18435	1413	1	Take	take	VB
18435	1413	2	a	a	DT
18435	1413	3	little	little	JJ
18435	1413	4	of	of	IN
18435	1413	5	the	the	DT
18435	1413	6	thickening	thickening	NN
18435	1413	7	left	leave	VBN
18435	1413	8	at	at	IN
18435	1413	9	the	the	DT
18435	1413	10	bottom	bottom	NN
18435	1413	11	of	of	IN
18435	1413	12	the	the	DT
18435	1413	13	pan	pan	NN
18435	1413	14	in	in	IN
18435	1413	15	which	which	WDT
18435	1413	16	a	a	DT
18435	1413	17	chicken	chicken	NN
18435	1413	18	or	or	CC
18435	1413	19	goose	goose	NN
18435	1413	20	has	have	VBZ
18435	1413	21	been	be	VBN
18435	1413	22	braised	braise	VBN
18435	1413	23	,	,	,
18435	1413	24	and	and	CC
18435	1413	25	after	after	IN
18435	1413	26	the	the	DT
18435	1413	27	fat	fat	NN
18435	1413	28	has	have	VBZ
18435	1413	29	been	be	VBN
18435	1413	30	taken	take	VBN
18435	1413	31	off	off	RP
18435	1413	32	,	,	,
18435	1413	33	mix	mix	VB
18435	1413	34	it	-PRON-	PRP
18435	1413	35	with	with	IN
18435	1413	36	the	the	DT
18435	1413	37	giblet	giblet	JJ
18435	1413	38	liquor	liquor	NN
18435	1413	39	and	and	CC
18435	1413	40	boil	boil	VB
18435	1413	41	until	until	IN
18435	1413	42	dissolved	dissolve	VBN
18435	1413	43	.	.	.
18435	1414	1	Strain	strain	VB
18435	1414	2	the	the	DT
18435	1414	3	sauce	sauce	NN
18435	1414	4	,	,	,
18435	1414	5	put	put	VBN
18435	1414	6	in	in	IN
18435	1414	7	the	the	DT
18435	1414	8	pieces	piece	NNS
18435	1414	9	of	of	IN
18435	1414	10	giblet	giblet	NN
18435	1414	11	,	,	,
18435	1414	12	and	and	CC
18435	1414	13	serve	serve	VB
18435	1414	14	hot	hot	JJ
18435	1414	15	.	.	.
18435	1415	1	~GOOSEBERRY	~GOOSEBERRY	NFP
18435	1415	2	SAUCE~--Pick	sauce~--pick	VB
18435	1415	3	one	one	CD
18435	1415	4	pound	pound	NN
18435	1415	5	of	of	IN
18435	1415	6	green	green	JJ
18435	1415	7	gooseberries	gooseberry	NNS
18435	1415	8	and	and	CC
18435	1415	9	put	put	VBD
18435	1415	10	them	-PRON-	PRP
18435	1415	11	into	into	IN
18435	1415	12	a	a	DT
18435	1415	13	saucepan	saucepan	NN
18435	1415	14	with	with	IN
18435	1415	15	sufficient	sufficient	JJ
18435	1415	16	water	water	NN
18435	1415	17	to	to	TO
18435	1415	18	keep	keep	VB
18435	1415	19	them	-PRON-	PRP
18435	1415	20	from	from	IN
18435	1415	21	burning	burn	VBG
18435	1415	22	,	,	,
18435	1415	23	when	when	WRB
18435	1415	24	soft	soft	JJ
18435	1415	25	mash	mash	NN
18435	1415	26	them	-PRON-	PRP
18435	1415	27	,	,	,
18435	1415	28	grate	grate	VBP
18435	1415	29	in	in	RP
18435	1415	30	a	a	DT
18435	1415	31	little	little	JJ
18435	1415	32	nutmeg	nutmeg	NNS
18435	1415	33	and	and	CC
18435	1415	34	sweeten	sweeten	VB
18435	1415	35	to	to	TO
18435	1415	36	taste	taste	VB
18435	1415	37	with	with	IN
18435	1415	38	moist	moist	JJ
18435	1415	39	sugar	sugar	NN
18435	1415	40	.	.	.
18435	1416	1	This	this	DT
18435	1416	2	sauce	sauce	NN
18435	1416	3	may	may	MD
18435	1416	4	be	be	VB
18435	1416	5	served	serve	VBN
18435	1416	6	with	with	IN
18435	1416	7	roast	roast	NN
18435	1416	8	pork	pork	NN
18435	1416	9	or	or	CC
18435	1416	10	goose	goose	NN
18435	1416	11	instead	instead	RB
18435	1416	12	of	of	IN
18435	1416	13	apple	apple	NN
18435	1416	14	sauce	sauce	NN
18435	1416	15	.	.	.
18435	1417	1	It	-PRON-	PRP
18435	1417	2	may	may	MD
18435	1417	3	also	also	RB
18435	1417	4	be	be	VB
18435	1417	5	served	serve	VBN
18435	1417	6	with	with	IN
18435	1417	7	boiled	boil	VBN
18435	1417	8	mackerel	mackerel	NN
18435	1417	9	.	.	.
18435	1418	1	A	a	DT
18435	1418	2	small	small	JJ
18435	1418	3	piece	piece	NN
18435	1418	4	of	of	IN
18435	1418	5	butter	butter	NN
18435	1418	6	will	will	MD
18435	1418	7	make	make	VB
18435	1418	8	the	the	DT
18435	1418	9	sauce	sauce	NN
18435	1418	10	richer	rich	JJR
18435	1418	11	.	.	.
18435	1419	1	~HALF	~half	LS
18435	1419	2	-	-	:
18435	1419	3	GLAZE	glaze	NN
18435	1419	4	SAUCE~--Put	SAUCE~--Put	:
18435	1419	5	one	one	CD
18435	1419	6	pint	pint	NN
18435	1419	7	of	of	IN
18435	1419	8	clear	clear	JJ
18435	1419	9	concentrated	concentrated	JJ
18435	1419	10	veal	veal	NN
18435	1419	11	gravy	gravy	NN
18435	1419	12	in	in	IN
18435	1419	13	a	a	DT
18435	1419	14	saucepan	saucepan	NN
18435	1419	15	,	,	,
18435	1419	16	mix	mix	VB
18435	1419	17	it	-PRON-	PRP
18435	1419	18	with	with	IN
18435	1419	19	two	two	CD
18435	1419	20	wine	wine	NN
18435	1419	21	-	-	HYPH
18435	1419	22	glassfuls	glassful	NNS
18435	1419	23	of	of	IN
18435	1419	24	Madeira	Madeira	NNP
18435	1419	25	,	,	,
18435	1419	26	a	a	DT
18435	1419	27	bunch	bunch	NN
18435	1419	28	of	of	IN
18435	1419	29	sweet	sweet	JJ
18435	1419	30	herbs	herb	NNS
18435	1419	31	,	,	,
18435	1419	32	and	and	CC
18435	1419	33	set	set	VBD
18435	1419	34	both	both	CC
18435	1419	35	over	over	IN
18435	1419	36	the	the	DT
18435	1419	37	fire	fire	NN
18435	1419	38	until	until	IN
18435	1419	39	boiling	boiling	NN
18435	1419	40	.	.	.
18435	1420	1	Mix	mix	VB
18435	1420	2	two	two	CD
18435	1420	3	tablespoonfuls	tablespoonful	NNS
18435	1420	4	of	of	IN
18435	1420	5	potato	potato	NN
18435	1420	6	flour	flour	NN
18435	1420	7	to	to	IN
18435	1420	8	a	a	DT
18435	1420	9	smooth	smooth	JJ
18435	1420	10	paste	paste	NN
18435	1420	11	with	with	IN
18435	1420	12	a	a	DT
18435	1420	13	little	little	JJ
18435	1420	14	cold	cold	JJ
18435	1420	15	water	water	NN
18435	1420	16	,	,	,
18435	1420	17	then	then	RB
18435	1420	18	mix	mix	VB
18435	1420	19	it	-PRON-	PRP
18435	1420	20	with	with	IN
18435	1420	21	the	the	DT
18435	1420	22	broth	broth	NN
18435	1420	23	and	and	CC
18435	1420	24	stir	stir	VB
18435	1420	25	until	until	IN
18435	1420	26	thick	thick	JJ
18435	1420	27	.	.	.
18435	1421	1	Move	move	VB
18435	1421	2	the	the	DT
18435	1421	3	pan	pan	NN
18435	1421	4	to	to	IN
18435	1421	5	the	the	DT
18435	1421	6	side	side	NN
18435	1421	7	of	of	IN
18435	1421	8	the	the	DT
18435	1421	9	fire	fire	NN
18435	1421	10	and	and	CC
18435	1421	11	let	let	VB
18435	1421	12	the	the	DT
18435	1421	13	sauce	sauce	NN
18435	1421	14	boil	boil	VB
18435	1421	15	gently	gently	RB
18435	1421	16	until	until	IN
18435	1421	17	reduced	reduce	VBN
18435	1421	18	to	to	IN
18435	1421	19	two	two	CD
18435	1421	20	-	-	HYPH
18435	1421	21	thirds	third	NNS
18435	1421	22	of	of	IN
18435	1421	23	its	-PRON-	PRP$
18435	1421	24	original	original	JJ
18435	1421	25	quantity	quantity	NN
18435	1421	26	.	.	.
18435	1422	1	Skim	Skim	NNP
18435	1422	2	it	-PRON-	PRP
18435	1422	3	well	well	RB
18435	1422	4	,	,	,
18435	1422	5	pass	pass	VB
18435	1422	6	it	-PRON-	PRP
18435	1422	7	through	through	IN
18435	1422	8	a	a	DT
18435	1422	9	silk	silk	NN
18435	1422	10	sieve	sieve	NN
18435	1422	11	,	,	,
18435	1422	12	and	and	CC
18435	1422	13	it	-PRON-	PRP
18435	1422	14	is	be	VBZ
18435	1422	15	ready	ready	JJ
18435	1422	16	for	for	IN
18435	1422	17	use	use	NN
18435	1422	18	.	.	.
18435	1423	1	~HAM	~HAM	NFP
18435	1423	2	SAUCE~--After	sauce~--after	ADD
18435	1423	3	a	a	DT
18435	1423	4	ham	ham	NN
18435	1423	5	is	be	VBZ
18435	1423	6	nearly	nearly	RB
18435	1423	7	all	all	DT
18435	1423	8	used	use	VBN
18435	1423	9	up	up	RP
18435	1423	10	pick	pick	VB
18435	1423	11	the	the	DT
18435	1423	12	small	small	JJ
18435	1423	13	quantity	quantity	NN
18435	1423	14	of	of	IN
18435	1423	15	meat	meat	NN
18435	1423	16	still	still	RB
18435	1423	17	remaining	remain	VBG
18435	1423	18	,	,	,
18435	1423	19	from	from	IN
18435	1423	20	the	the	DT
18435	1423	21	bone	bone	NN
18435	1423	22	,	,	,
18435	1423	23	scrape	scrape	VB
18435	1423	24	away	away	RB
18435	1423	25	the	the	DT
18435	1423	26	uneatable	uneatable	JJ
18435	1423	27	parts	part	NNS
18435	1423	28	and	and	CC
18435	1423	29	trim	trim	VB
18435	1423	30	off	off	RP
18435	1423	31	any	any	DT
18435	1423	32	rusty	rusty	JJ
18435	1423	33	bits	bit	NNS
18435	1423	34	from	from	IN
18435	1423	35	the	the	DT
18435	1423	36	meat	meat	NN
18435	1423	37	,	,	,
18435	1423	38	chop	chop	VB
18435	1423	39	the	the	DT
18435	1423	40	bone	bone	NN
18435	1423	41	very	very	RB
18435	1423	42	small	small	JJ
18435	1423	43	and	and	CC
18435	1423	44	beat	beat	VBD
18435	1423	45	the	the	DT
18435	1423	46	meat	meat	NN
18435	1423	47	almost	almost	RB
18435	1423	48	to	to	IN
18435	1423	49	a	a	DT
18435	1423	50	paste	paste	NN
18435	1423	51	.	.	.
18435	1424	1	Put	put	VB
18435	1424	2	the	the	DT
18435	1424	3	broken	broken	JJ
18435	1424	4	bones	bone	NNS
18435	1424	5	and	and	CC
18435	1424	6	meat	meat	NN
18435	1424	7	together	together	RB
18435	1424	8	into	into	IN
18435	1424	9	a	a	DT
18435	1424	10	saucepan	saucepan	NN
18435	1424	11	over	over	IN
18435	1424	12	a	a	DT
18435	1424	13	slow	slow	JJ
18435	1424	14	fire	fire	NN
18435	1424	15	,	,	,
18435	1424	16	pour	pour	VBP
18435	1424	17	over	over	IN
18435	1424	18	them	-PRON-	PRP
18435	1424	19	one	one	CD
18435	1424	20	-	-	HYPH
18435	1424	21	quarter	quarter	NN
18435	1424	22	pint	pint	NN
18435	1424	23	of	of	IN
18435	1424	24	broth	broth	NN
18435	1424	25	,	,	,
18435	1424	26	and	and	CC
18435	1424	27	stir	stir	VB
18435	1424	28	about	about	RB
18435	1424	29	one	one	CD
18435	1424	30	-	-	HYPH
18435	1424	31	quarter	quarter	NN
18435	1424	32	of	of	IN
18435	1424	33	an	an	DT
18435	1424	34	hour	hour	NN
18435	1424	35	,	,	,
18435	1424	36	add	add	VB
18435	1424	37	to	to	IN
18435	1424	38	it	-PRON-	PRP
18435	1424	39	a	a	DT
18435	1424	40	few	few	JJ
18435	1424	41	sweet	sweet	JJ
18435	1424	42	herbs	herb	NNS
18435	1424	43	,	,	,
18435	1424	44	a	a	DT
18435	1424	45	seasoning	seasoning	NN
18435	1424	46	of	of	IN
18435	1424	47	pepper	pepper	NN
18435	1424	48	and	and	CC
18435	1424	49	one	one	CD
18435	1424	50	-	-	HYPH
18435	1424	51	half	half	NN
18435	1424	52	pint	pint	NN
18435	1424	53	of	of	IN
18435	1424	54	good	good	JJ
18435	1424	55	beef	beef	NN
18435	1424	56	stock	stock	NN
18435	1424	57	.	.	.
18435	1425	1	Cover	cover	VB
18435	1425	2	the	the	DT
18435	1425	3	saucepan	saucepan	NN
18435	1425	4	and	and	CC
18435	1425	5	stir	stir	VB
18435	1425	6	very	very	RB
18435	1425	7	gently	gently	RB
18435	1425	8	until	until	IN
18435	1425	9	well	well	RB
18435	1425	10	flavored	flavor	VBN
18435	1425	11	with	with	IN
18435	1425	12	herbs	herb	NNS
18435	1425	13	,	,	,
18435	1425	14	then	then	RB
18435	1425	15	strain	strain	VB
18435	1425	16	it	-PRON-	PRP
18435	1425	17	.	.	.
18435	1426	1	A	a	DT
18435	1426	2	little	little	JJ
18435	1426	3	of	of	IN
18435	1426	4	this	this	DT
18435	1426	5	added	add	VBD
18435	1426	6	to	to	IN
18435	1426	7	any	any	DT
18435	1426	8	gravy	gravy	NN
18435	1426	9	is	be	VBZ
18435	1426	10	an	an	DT
18435	1426	11	improvement	improvement	NN
18435	1426	12	.	.	.
18435	1427	1	~HORSERADISH	~HORSERADISH	NFP
18435	1427	2	SAUCE~--Place	sauce~--place	ADD
18435	1427	3	in	in	IN
18435	1427	4	a	a	DT
18435	1427	5	basin	basin	NN
18435	1427	6	one	one	CD
18435	1427	7	tablespoonful	tablespoonful	NN
18435	1427	8	of	of	IN
18435	1427	9	moist	moist	NN
18435	1427	10	sugar	sugar	NN
18435	1427	11	,	,	,
18435	1427	12	one	one	CD
18435	1427	13	tablespoonful	tablespoonful	NN
18435	1427	14	of	of	IN
18435	1427	15	ground	ground	NN
18435	1427	16	mustard	mustard	NN
18435	1427	17	,	,	,
18435	1427	18	one	one	CD
18435	1427	19	teacupful	teacupful	NN
18435	1427	20	of	of	IN
18435	1427	21	grated	grate	VBN
18435	1427	22	horseradish	horseradish	JJ
18435	1427	23	,	,	,
18435	1427	24	and	and	CC
18435	1427	25	one	one	CD
18435	1427	26	teaspoonful	teaspoonful	NN
18435	1427	27	of	of	IN
18435	1427	28	turmeric	turmeric	NN
18435	1427	29	,	,	,
18435	1427	30	season	season	NN
18435	1427	31	with	with	IN
18435	1427	32	pepper	pepper	NN
18435	1427	33	and	and	CC
18435	1427	34	salt	salt	NN
18435	1427	35	and	and	CC
18435	1427	36	mix	mix	VB
18435	1427	37	the	the	DT
18435	1427	38	ingredients	ingredient	NNS
18435	1427	39	with	with	IN
18435	1427	40	a	a	DT
18435	1427	41	teacupful	teacupful	JJ
18435	1427	42	of	of	IN
18435	1427	43	vinegar	vinegar	NN
18435	1427	44	or	or	CC
18435	1427	45	olive	olive	NN
18435	1427	46	oil	oil	NN
18435	1427	47	.	.	.
18435	1428	1	When	when	WRB
18435	1428	2	quite	quite	RB
18435	1428	3	smooth	smooth	JJ
18435	1428	4	,	,	,
18435	1428	5	turn	turn	VB
18435	1428	6	the	the	DT
18435	1428	7	sauce	sauce	NN
18435	1428	8	into	into	IN
18435	1428	9	a	a	DT
18435	1428	10	sauceboat	sauceboat	NN
18435	1428	11	,	,	,
18435	1428	12	and	and	CC
18435	1428	13	it	-PRON-	PRP
18435	1428	14	is	be	VBZ
18435	1428	15	ready	ready	JJ
18435	1428	16	to	to	TO
18435	1428	17	be	be	VB
18435	1428	18	served	serve	VBN
18435	1428	19	.	.	.
18435	1429	1	~LEMON	~LEMON	NFP
18435	1429	2	BUTTER~--Cream	BUTTER~--Cream	:
18435	1429	3	four	four	CD
18435	1429	4	level	level	NN
18435	1429	5	tablespoons	tablespoon	NNS
18435	1429	6	of	of	IN
18435	1429	7	butter	butter	NN
18435	1429	8	and	and	CC
18435	1429	9	add	add	VB
18435	1429	10	gradually	gradually	RB
18435	1429	11	one	one	CD
18435	1429	12	tablespoon	tablespoon	NN
18435	1429	13	of	of	IN
18435	1429	14	lemon	lemon	NN
18435	1429	15	juice	juice	NN
18435	1429	16	mixing	mix	VBG
18435	1429	17	thoroughly	thoroughly	RB
18435	1429	18	.	.	.
18435	1430	1	~LEMON	~LEMON	NFP
18435	1430	2	SAUCE	SAUCE	VBN
18435	1430	3	FOR	for	IN
18435	1430	4	FISH~--Squeeze	fish~--squeeze	ADD
18435	1430	5	and	and	CC
18435	1430	6	strain	strain	VB
18435	1430	7	the	the	DT
18435	1430	8	juice	juice	NN
18435	1430	9	of	of	IN
18435	1430	10	a	a	DT
18435	1430	11	large	large	JJ
18435	1430	12	lemon	lemon	NN
18435	1430	13	into	into	IN
18435	1430	14	a	a	DT
18435	1430	15	lined	line	VBN
18435	1430	16	saucepan	saucepan	NN
18435	1430	17	,	,	,
18435	1430	18	put	put	VBN
18435	1430	19	in	in	RP
18435	1430	20	with	with	IN
18435	1430	21	it	-PRON-	PRP
18435	1430	22	one	one	CD
18435	1430	23	-	-	HYPH
18435	1430	24	fourth	fourth	JJ
18435	1430	25	pound	pound	NN
18435	1430	26	butter	butter	NN
18435	1430	27	and	and	CC
18435	1430	28	pepper	pepper	NN
18435	1430	29	,	,	,
18435	1430	30	and	and	CC
18435	1430	31	salt	salt	NN
18435	1430	32	to	to	IN
18435	1430	33	taste	taste	NN
18435	1430	34	.	.	.
18435	1431	1	Beat	beat	VB
18435	1431	2	it	-PRON-	PRP
18435	1431	3	over	over	IN
18435	1431	4	the	the	DT
18435	1431	5	fire	fire	NN
18435	1431	6	until	until	IN
18435	1431	7	thick	thick	JJ
18435	1431	8	and	and	CC
18435	1431	9	hot	hot	JJ
18435	1431	10	,	,	,
18435	1431	11	but	but	CC
18435	1431	12	do	do	VBP
18435	1431	13	not	not	RB
18435	1431	14	allow	allow	VB
18435	1431	15	to	to	TO
18435	1431	16	boil	boil	VB
18435	1431	17	.	.	.
18435	1432	1	When	when	WRB
18435	1432	2	done	do	VBN
18435	1432	3	mix	mix	NN
18435	1432	4	with	with	IN
18435	1432	5	sauce	sauce	NN
18435	1432	6	the	the	DT
18435	1432	7	beaten	beat	VBN
18435	1432	8	yolks	yolk	NNS
18435	1432	9	of	of	IN
18435	1432	10	two	two	CD
18435	1432	11	eggs	egg	NNS
18435	1432	12	.	.	.
18435	1433	1	It	-PRON-	PRP
18435	1433	2	is	be	VBZ
18435	1433	3	then	then	RB
18435	1433	4	ready	ready	JJ
18435	1433	5	to	to	TO
18435	1433	6	be	be	VB
18435	1433	7	served	serve	VBN
18435	1433	8	.	.	.
18435	1434	1	~LOBSTER	~LOBSTER	NFP
18435	1434	2	BUTTER~--Take	BUTTER~--Take	NNP
18435	1434	3	the	the	DT
18435	1434	4	head	head	NN
18435	1434	5	and	and	CC
18435	1434	6	spawn	spawn	NN
18435	1434	7	of	of	IN
18435	1434	8	some	some	DT
18435	1434	9	hen	hen	NN
18435	1434	10	lobsters	lobster	NNS
18435	1434	11	,	,	,
18435	1434	12	put	put	VB
18435	1434	13	them	-PRON-	PRP
18435	1434	14	in	in	IN
18435	1434	15	a	a	DT
18435	1434	16	mortar	mortar	NN
18435	1434	17	and	and	CC
18435	1434	18	pound	pound	NN
18435	1434	19	,	,	,
18435	1434	20	add	add	VB
18435	1434	21	an	an	DT
18435	1434	22	equal	equal	JJ
18435	1434	23	quantity	quantity	NN
18435	1434	24	of	of	IN
18435	1434	25	fresh	fresh	JJ
18435	1434	26	butter	butter	NN
18435	1434	27	,	,	,
18435	1434	28	and	and	CC
18435	1434	29	pound	pound	VB
18435	1434	30	both	both	DT
18435	1434	31	together	together	RB
18435	1434	32	,	,	,
18435	1434	33	being	be	VBG
18435	1434	34	sure	sure	JJ
18435	1434	35	they	-PRON-	PRP
18435	1434	36	are	be	VBP
18435	1434	37	thoroughly	thoroughly	RB
18435	1434	38	mixed	mixed	JJ
18435	1434	39	.	.	.
18435	1435	1	Pass	pass	VB
18435	1435	2	this	this	DT
18435	1435	3	through	through	IN
18435	1435	4	a	a	DT
18435	1435	5	fine	fine	JJ
18435	1435	6	hair	hair	NN
18435	1435	7	sieve	sieve	NN
18435	1435	8	,	,	,
18435	1435	9	and	and	CC
18435	1435	10	the	the	DT
18435	1435	11	butter	butter	NN
18435	1435	12	is	be	VBZ
18435	1435	13	then	then	RB
18435	1435	14	ready	ready	JJ
18435	1435	15	for	for	IN
18435	1435	16	use	use	NN
18435	1435	17	.	.	.
18435	1436	1	It	-PRON-	PRP
18435	1436	2	is	be	VBZ
18435	1436	3	very	very	RB
18435	1436	4	nice	nice	JJ
18435	1436	5	for	for	IN
18435	1436	6	garnishing	garnishing	NN
18435	1436	7	or	or	CC
18435	1436	8	for	for	IN
18435	1436	9	making	make	VBG
18435	1436	10	sandwiches	sandwich	NNS
18435	1436	11	.	.	.
18435	1437	1	~MAITRE	~MAITRE	NFP
18435	1437	2	D'HOTEL	D'HOTEL	NNP
18435	1437	3	BUTTER~--Cream	BUTTER~--Cream	NNP
18435	1437	4	one	one	CD
18435	1437	5	-	-	HYPH
18435	1437	6	fourth	fourth	NN
18435	1437	7	cup	cup	NN
18435	1437	8	of	of	IN
18435	1437	9	butter	butter	NN
18435	1437	10	.	.	.
18435	1438	1	Add	add	VB
18435	1438	2	one	one	CD
18435	1438	3	-	-	HYPH
18435	1438	4	half	half	NN
18435	1438	5	teaspoon	teaspoon	NN
18435	1438	6	salt	salt	NN
18435	1438	7	,	,	,
18435	1438	8	a	a	DT
18435	1438	9	dash	dash	NN
18435	1438	10	of	of	IN
18435	1438	11	pepper	pepper	NN
18435	1438	12	and	and	CC
18435	1438	13	a	a	DT
18435	1438	14	tablespoon	tablespoon	NN
18435	1438	15	of	of	IN
18435	1438	16	fine	fine	JJ
18435	1438	17	chopped	chop	VBN
18435	1438	18	parsley	parsley	NN
18435	1438	19	,	,	,
18435	1438	20	then	then	RB
18435	1438	21	,	,	,
18435	1438	22	very	very	RB
18435	1438	23	slowly	slowly	RB
18435	1438	24	to	to	TO
18435	1438	25	avoid	avoid	VB
18435	1438	26	curdling	curdling	NN
18435	1438	27	,	,	,
18435	1438	28	a	a	DT
18435	1438	29	tablespoon	tablespoon	NN
18435	1438	30	of	of	IN
18435	1438	31	lemon	lemon	NN
18435	1438	32	juice	juice	NN
18435	1438	33	.	.	.
18435	1439	1	This	this	DT
18435	1439	2	sauce	sauce	NN
18435	1439	3	is	be	VBZ
18435	1439	4	appropriate	appropriate	JJ
18435	1439	5	for	for	IN
18435	1439	6	beefsteak	beefsteak	NN
18435	1439	7	and	and	CC
18435	1439	8	boiled	boiled	JJ
18435	1439	9	fish	fish	NN
18435	1439	10	.	.	.
18435	1440	1	~SAUCE	~SAUCE	NFP
18435	1440	2	A	a	DT
18435	1440	3	LA	LA	NNP
18435	1440	4	METCALF~--Put	metcalf~--put	CD
18435	1440	5	two	two	CD
18435	1440	6	or	or	CC
18435	1440	7	three	three	CD
18435	1440	8	tablespoonfuls	tablespoonful	NNS
18435	1440	9	of	of	IN
18435	1440	10	butter	butter	NN
18435	1440	11	in	in	IN
18435	1440	12	a	a	DT
18435	1440	13	saucepan	saucepan	NN
18435	1440	14	,	,	,
18435	1440	15	and	and	CC
18435	1440	16	when	when	WRB
18435	1440	17	it	-PRON-	PRP
18435	1440	18	melts	melt	VBZ
18435	1440	19	add	add	VBP
18435	1440	20	about	about	IN
18435	1440	21	a	a	DT
18435	1440	22	tablespoonful	tablespoonful	NN
18435	1440	23	of	of	IN
18435	1440	24	Liebig	Liebig	NNP
18435	1440	25	's	's	POS
18435	1440	26	Extract	Extract	NNP
18435	1440	27	of	of	IN
18435	1440	28	Beef	Beef	NNP
18435	1440	29	;	;	:
18435	1440	30	season	season	NN
18435	1440	31	and	and	CC
18435	1440	32	gradually	gradually	RB
18435	1440	33	stir	stir	VB
18435	1440	34	in	in	IN
18435	1440	35	about	about	RB
18435	1440	36	a	a	DT
18435	1440	37	cupful	cupful	NN
18435	1440	38	of	of	IN
18435	1440	39	cream	cream	NN
18435	1440	40	.	.	.
18435	1441	1	After	after	IN
18435	1441	2	taking	take	VBG
18435	1441	3	off	off	RP
18435	1441	4	,	,	,
18435	1441	5	add	add	VB
18435	1441	6	a	a	DT
18435	1441	7	wine	wine	NN
18435	1441	8	-	-	HYPH
18435	1441	9	glassful	glassful	JJ
18435	1441	10	of	of	IN
18435	1441	11	Sherry	Sherry	NNP
18435	1441	12	or	or	CC
18435	1441	13	Madeira	Madeira	NNP
18435	1441	14	.	.	.
18435	1442	1	~PARSLEY	~parsley	NN
18435	1442	2	AND	and	CC
18435	1442	3	LEMON	LEMON	NNP
18435	1442	4	SAUCE~--Squeeze	SAUCE~--Squeeze	-LRB-
18435	1442	5	the	the	DT
18435	1442	6	juice	juice	NN
18435	1442	7	from	from	IN
18435	1442	8	a	a	DT
18435	1442	9	lemon	lemon	NN
18435	1442	10	,	,	,
18435	1442	11	remove	remove	VB
18435	1442	12	the	the	DT
18435	1442	13	pips	pip	NNS
18435	1442	14	,	,	,
18435	1442	15	and	and	CC
18435	1442	16	mince	mince	NN
18435	1442	17	fine	fine	RB
18435	1442	18	the	the	DT
18435	1442	19	pulp	pulp	NN
18435	1442	20	and	and	CC
18435	1442	21	rind	rind	NN
18435	1442	22	.	.	.
18435	1443	1	Wash	wash	VB
18435	1443	2	a	a	DT
18435	1443	3	good	good	JJ
18435	1443	4	handful	handful	NN
18435	1443	5	of	of	IN
18435	1443	6	parsley	parsley	NN
18435	1443	7	,	,	,
18435	1443	8	and	and	CC
18435	1443	9	shake	shake	VB
18435	1443	10	it	-PRON-	PRP
18435	1443	11	as	as	RB
18435	1443	12	dry	dry	JJ
18435	1443	13	as	as	IN
18435	1443	14	possible	possible	JJ
18435	1443	15	,	,	,
18435	1443	16	and	and	CC
18435	1443	17	chop	chop	VB
18435	1443	18	it	-PRON-	PRP
18435	1443	19	,	,	,
18435	1443	20	throwing	throw	VBG
18435	1443	21	away	away	RP
18435	1443	22	the	the	DT
18435	1443	23	stalks	stalk	NNS
18435	1443	24	.	.	.
18435	1444	1	Put	put	VB
18435	1444	2	one	one	CD
18435	1444	3	ounce	ounce	NN
18435	1444	4	of	of	IN
18435	1444	5	butter	butter	NN
18435	1444	6	and	and	CC
18435	1444	7	one	one	CD
18435	1444	8	tablespoonful	tablespoonful	NN
18435	1444	9	of	of	IN
18435	1444	10	flour	flour	NN
18435	1444	11	into	into	IN
18435	1444	12	a	a	DT
18435	1444	13	saucepan	saucepan	NN
18435	1444	14	,	,	,
18435	1444	15	and	and	CC
18435	1444	16	stir	stir	VB
18435	1444	17	over	over	IN
18435	1444	18	fire	fire	NN
18435	1444	19	until	until	IN
18435	1444	20	well	well	RB
18435	1444	21	mixed	mixed	JJ
18435	1444	22	.	.	.
18435	1445	1	Then	then	RB
18435	1445	2	put	put	VBN
18435	1445	3	in	in	IN
18435	1445	4	the	the	DT
18435	1445	5	parsley	parsley	NN
18435	1445	6	and	and	CC
18435	1445	7	minced	mince	VBD
18435	1445	8	lemon	lemon	NN
18435	1445	9	,	,	,
18435	1445	10	and	and	CC
18435	1445	11	pour	pour	VB
18435	1445	12	in	in	RP
18435	1445	13	as	as	RB
18435	1445	14	much	much	JJ
18435	1445	15	clear	clear	JJ
18435	1445	16	stock	stock	NN
18435	1445	17	as	as	IN
18435	1445	18	will	will	MD
18435	1445	19	be	be	VB
18435	1445	20	required	require	VBN
18435	1445	21	to	to	TO
18435	1445	22	make	make	VB
18435	1445	23	the	the	DT
18435	1445	24	sauce	sauce	NN
18435	1445	25	.	.	.
18435	1446	1	Season	season	NN
18435	1446	2	with	with	IN
18435	1446	3	a	a	DT
18435	1446	4	small	small	JJ
18435	1446	5	quantity	quantity	NN
18435	1446	6	of	of	IN
18435	1446	7	pounded	pound	VBN
18435	1446	8	mace	mace	NN
18435	1446	9	,	,	,
18435	1446	10	and	and	CC
18435	1446	11	stir	stir	VB
18435	1446	12	the	the	DT
18435	1446	13	whole	whole	NN
18435	1446	14	over	over	IN
18435	1446	15	the	the	DT
18435	1446	16	fire	fire	NN
18435	1446	17	a	a	DT
18435	1446	18	few	few	JJ
18435	1446	19	minutes	minute	NNS
18435	1446	20	.	.	.
18435	1447	1	Beat	beat	VB
18435	1447	2	the	the	DT
18435	1447	3	yolks	yolk	NNS
18435	1447	4	of	of	IN
18435	1447	5	two	two	CD
18435	1447	6	eggs	egg	NNS
18435	1447	7	with	with	IN
18435	1447	8	two	two	CD
18435	1447	9	tablespoonfuls	tablespoonful	NNS
18435	1447	10	of	of	IN
18435	1447	11	cold	cold	JJ
18435	1447	12	stock	stock	NN
18435	1447	13	,	,	,
18435	1447	14	and	and	CC
18435	1447	15	move	move	VB
18435	1447	16	the	the	DT
18435	1447	17	sauce	sauce	NN
18435	1447	18	to	to	IN
18435	1447	19	the	the	DT
18435	1447	20	side	side	NN
18435	1447	21	of	of	IN
18435	1447	22	the	the	DT
18435	1447	23	fire	fire	NN
18435	1447	24	,	,	,
18435	1447	25	and	and	CC
18435	1447	26	when	when	WRB
18435	1447	27	it	-PRON-	PRP
18435	1447	28	has	have	VBZ
18435	1447	29	cooled	cool	VBN
18435	1447	30	a	a	DT
18435	1447	31	little	little	JJ
18435	1447	32	,	,	,
18435	1447	33	stir	stir	NN
18435	1447	34	in	in	IN
18435	1447	35	the	the	DT
18435	1447	36	eggs	egg	NNS
18435	1447	37	.	.	.
18435	1448	1	Stir	stir	VB
18435	1448	2	the	the	DT
18435	1448	3	sauce	sauce	NN
18435	1448	4	for	for	IN
18435	1448	5	two	two	CD
18435	1448	6	minutes	minute	NNS
18435	1448	7	on	on	IN
18435	1448	8	the	the	DT
18435	1448	9	side	side	NN
18435	1448	10	of	of	IN
18435	1448	11	the	the	DT
18435	1448	12	fire	fire	NN
18435	1448	13	,	,	,
18435	1448	14	and	and	CC
18435	1448	15	it	-PRON-	PRP
18435	1448	16	will	will	MD
18435	1448	17	be	be	VB
18435	1448	18	ready	ready	JJ
18435	1448	19	for	for	IN
18435	1448	20	serving	serve	VBG
18435	1448	21	.	.	.
18435	1449	1	~POIVRADE	~POIVRADE	NFP
18435	1449	2	SAUCE~--Put	SAUCE~--Put	NNP
18435	1449	3	in	in	IN
18435	1449	4	a	a	DT
18435	1449	5	stewpan	stewpan	NN
18435	1449	6	six	six	CD
18435	1449	7	scallions	scallion	NNS
18435	1449	8	,	,	,
18435	1449	9	a	a	DT
18435	1449	10	little	little	JJ
18435	1449	11	thyme	thyme	NNS
18435	1449	12	,	,	,
18435	1449	13	a	a	DT
18435	1449	14	good	good	JJ
18435	1449	15	bunch	bunch	NN
18435	1449	16	of	of	IN
18435	1449	17	parsley	parsley	NN
18435	1449	18	,	,	,
18435	1449	19	two	two	CD
18435	1449	20	bay	bay	NN
18435	1449	21	-	-	HYPH
18435	1449	22	leaves	leave	NNS
18435	1449	23	,	,	,
18435	1449	24	a	a	DT
18435	1449	25	dessert	dessert	NN
18435	1449	26	-	-	HYPH
18435	1449	27	spoonful	spoonful	JJ
18435	1449	28	of	of	IN
18435	1449	29	white	white	JJ
18435	1449	30	pepper	pepper	NN
18435	1449	31	,	,	,
18435	1449	32	two	two	CD
18435	1449	33	tablespoons	tablespoon	NNS
18435	1449	34	of	of	IN
18435	1449	35	vinegar	vinegar	NN
18435	1449	36	and	and	CC
18435	1449	37	two	two	CD
18435	1449	38	ounces	ounce	NNS
18435	1449	39	of	of	IN
18435	1449	40	butter	butter	NN
18435	1449	41	,	,	,
18435	1449	42	and	and	CC
18435	1449	43	let	let	VB
18435	1449	44	all	all	DT
18435	1449	45	stew	stew	VB
18435	1449	46	together	together	RB
18435	1449	47	until	until	IN
18435	1449	48	nearly	nearly	RB
18435	1449	49	all	all	PDT
18435	1449	50	the	the	DT
18435	1449	51	liquor	liquor	NN
18435	1449	52	has	have	VBZ
18435	1449	53	evaporated	evaporate	VBN
18435	1449	54	;	;	:
18435	1449	55	add	add	VB
18435	1449	56	one	one	CD
18435	1449	57	teacupful	teacupful	NN
18435	1449	58	of	of	IN
18435	1449	59	stock	stock	NN
18435	1449	60	,	,	,
18435	1449	61	two	two	CD
18435	1449	62	teacupfuls	teacupful	NNS
18435	1449	63	of	of	IN
18435	1449	64	Spanish	spanish	JJ
18435	1449	65	sauce	sauce	NN
18435	1449	66	.	.	.
18435	1450	1	Boil	Boil	NNP
18435	1450	2	this	this	DT
18435	1450	3	until	until	IN
18435	1450	4	reduced	reduce	VBN
18435	1450	5	to	to	IN
18435	1450	6	one	one	CD
18435	1450	7	-	-	HYPH
18435	1450	8	half	half	NN
18435	1450	9	,	,	,
18435	1450	10	then	then	RB
18435	1450	11	serve	serve	VB
18435	1450	12	.	.	.
18435	1451	1	~ROYAL	~ROYAL	NFP
18435	1451	2	SAUCE~--Put	SAUCE~--Put	NNP
18435	1451	3	four	four	CD
18435	1451	4	ounces	ounce	NNS
18435	1451	5	of	of	IN
18435	1451	6	fresh	fresh	JJ
18435	1451	7	butter	butter	NN
18435	1451	8	and	and	CC
18435	1451	9	the	the	DT
18435	1451	10	yolks	yolk	NNS
18435	1451	11	of	of	IN
18435	1451	12	two	two	CD
18435	1451	13	fresh	fresh	JJ
18435	1451	14	eggs	egg	NNS
18435	1451	15	into	into	IN
18435	1451	16	a	a	DT
18435	1451	17	saucepan	saucepan	NN
18435	1451	18	and	and	CC
18435	1451	19	stir	stir	VB
18435	1451	20	them	-PRON-	PRP
18435	1451	21	over	over	IN
18435	1451	22	the	the	DT
18435	1451	23	fire	fire	NN
18435	1451	24	until	until	IN
18435	1451	25	the	the	DT
18435	1451	26	yolks	yolk	NNS
18435	1451	27	begin	begin	VBP
18435	1451	28	to	to	TO
18435	1451	29	thicken	thicken	VB
18435	1451	30	,	,	,
18435	1451	31	but	but	CC
18435	1451	32	do	do	VBP
18435	1451	33	not	not	RB
18435	1451	34	allow	allow	VB
18435	1451	35	them	-PRON-	PRP
18435	1451	36	to	to	TO
18435	1451	37	cook	cook	VB
18435	1451	38	hard	hard	RB
18435	1451	39	.	.	.
18435	1452	1	Take	take	VB
18435	1452	2	sauce	sauce	NN
18435	1452	3	off	off	IN
18435	1452	4	the	the	DT
18435	1452	5	fire	fire	NN
18435	1452	6	and	and	CC
18435	1452	7	stir	stir	VB
18435	1452	8	in	in	RP
18435	1452	9	by	by	IN
18435	1452	10	degrees	degree	NNS
18435	1452	11	two	two	CD
18435	1452	12	tablespoonfuls	tablespoonful	NNS
18435	1452	13	of	of	IN
18435	1452	14	tarragon	tarragon	NNP
18435	1452	15	vinegar	vinegar	NNP
18435	1452	16	,	,	,
18435	1452	17	two	two	CD
18435	1452	18	tablespoons	tablespoon	NNS
18435	1452	19	of	of	IN
18435	1452	20	Indian	indian	JJ
18435	1452	21	soy	soy	NN
18435	1452	22	,	,	,
18435	1452	23	one	one	CD
18435	1452	24	finely	finely	RB
18435	1452	25	chopped	chop	VBD
18435	1452	26	green	green	JJ
18435	1452	27	gherkin	gherkin	NNS
18435	1452	28	,	,	,
18435	1452	29	one	one	CD
18435	1452	30	small	small	JJ
18435	1452	31	pinch	pinch	NN
18435	1452	32	of	of	IN
18435	1452	33	cayenne	cayenne	NN
18435	1452	34	pepper	pepper	NN
18435	1452	35	,	,	,
18435	1452	36	and	and	CC
18435	1452	37	a	a	DT
18435	1452	38	small	small	JJ
18435	1452	39	quantity	quantity	NN
18435	1452	40	of	of	IN
18435	1452	41	salt	salt	NN
18435	1452	42	.	.	.
18435	1453	1	When	when	WRB
18435	1453	2	well	well	RB
18435	1453	3	incorporated	incorporate	VBN
18435	1453	4	keep	keep	VB
18435	1453	5	sauce	sauce	NN
18435	1453	6	in	in	IN
18435	1453	7	a	a	DT
18435	1453	8	cold	cold	JJ
18435	1453	9	place	place	NN
18435	1453	10	.	.	.
18435	1454	1	When	when	WRB
18435	1454	2	cold	cold	JJ
18435	1454	3	serve	serve	VBP
18435	1454	4	with	with	IN
18435	1454	5	fish	fish	NN
18435	1454	6	.	.	.
18435	1455	1	~SAUCE	~SAUCE	NFP
18435	1455	2	FOR	for	IN
18435	1455	3	FISH~--Simmer	FISH~--Simmer	``
18435	1455	4	two	two	CD
18435	1455	5	cups	cup	NNS
18435	1455	6	of	of	IN
18435	1455	7	milk	milk	NN
18435	1455	8	with	with	IN
18435	1455	9	a	a	DT
18435	1455	10	slice	slice	NN
18435	1455	11	of	of	IN
18435	1455	12	onion	onion	NN
18435	1455	13	,	,	,
18435	1455	14	a	a	DT
18435	1455	15	slice	slice	NN
18435	1455	16	of	of	IN
18435	1455	17	carrot	carrot	NNP
18435	1455	18	cut	cut	VBN
18435	1455	19	in	in	IN
18435	1455	20	bits	bits	NNP
18435	1455	21	,	,	,
18435	1455	22	a	a	DT
18435	1455	23	sprig	sprig	NN
18435	1455	24	of	of	IN
18435	1455	25	parsley	parsley	NNP
18435	1455	26	and	and	CC
18435	1455	27	a	a	DT
18435	1455	28	bit	bit	NN
18435	1455	29	of	of	IN
18435	1455	30	bay	bay	NN
18435	1455	31	-	-	HYPH
18435	1455	32	leaf	leaf	NN
18435	1455	33	for	for	IN
18435	1455	34	a	a	DT
18435	1455	35	few	few	JJ
18435	1455	36	minutes	minute	NNS
18435	1455	37	.	.	.
18435	1456	1	Strain	strain	VB
18435	1456	2	onto	onto	IN
18435	1456	3	one	one	CD
18435	1456	4	-	-	HYPH
18435	1456	5	quarter	quarter	NN
18435	1456	6	cup	cup	NN
18435	1456	7	of	of	IN
18435	1456	8	butter	butter	NN
18435	1456	9	rubbed	rub	VBD
18435	1456	10	smooth	smooth	JJ
18435	1456	11	with	with	IN
18435	1456	12	the	the	DT
18435	1456	13	same	same	JJ
18435	1456	14	flour	flour	NN
18435	1456	15	.	.	.
18435	1457	1	Cook	cook	VB
18435	1457	2	five	five	CD
18435	1457	3	minutes	minute	NNS
18435	1457	4	and	and	CC
18435	1457	5	season	season	NN
18435	1457	6	with	with	IN
18435	1457	7	a	a	DT
18435	1457	8	level	level	NN
18435	1457	9	teaspoon	teaspoon	NN
18435	1457	10	of	of	IN
18435	1457	11	salt	salt	NN
18435	1457	12	and	and	CC
18435	1457	13	a	a	DT
18435	1457	14	saltspoon	saltspoon	NN
18435	1457	15	of	of	IN
18435	1457	16	pepper	pepper	NN
18435	1457	17	.	.	.
18435	1458	1	~SAUCE	~SAUCE	NFP
18435	1458	2	MAYONNAISE~--Place	mayonnaise~--place	UH
18435	1458	3	in	in	IN
18435	1458	4	an	an	DT
18435	1458	5	earthen	earthen	JJ
18435	1458	6	bowl	bowl	NN
18435	1458	7	a	a	DT
18435	1458	8	couple	couple	NN
18435	1458	9	of	of	IN
18435	1458	10	fresh	fresh	JJ
18435	1458	11	egg	egg	NN
18435	1458	12	yolks	yolk	NNS
18435	1458	13	and	and	CC
18435	1458	14	one	one	CD
18435	1458	15	-	-	HYPH
18435	1458	16	half	half	NN
18435	1458	17	teaspoonful	teaspoonful	NN
18435	1458	18	of	of	IN
18435	1458	19	ground	ground	JJ
18435	1458	20	English	english	JJ
18435	1458	21	mustard	mustard	NN
18435	1458	22	,	,	,
18435	1458	23	half	half	JJ
18435	1458	24	pinch	pinch	NN
18435	1458	25	of	of	IN
18435	1458	26	salt	salt	NN
18435	1458	27	,	,	,
18435	1458	28	one	one	CD
18435	1458	29	-	-	HYPH
18435	1458	30	half	half	NN
18435	1458	31	saltspoonful	saltspoonful	JJ
18435	1458	32	red	red	JJ
18435	1458	33	pepper	pepper	NN
18435	1458	34	,	,	,
18435	1458	35	and	and	CC
18435	1458	36	stir	stir	VB
18435	1458	37	well	well	RB
18435	1458	38	for	for	IN
18435	1458	39	about	about	RB
18435	1458	40	three	three	CD
18435	1458	41	minutes	minute	NNS
18435	1458	42	without	without	IN
18435	1458	43	stopping	stop	VBG
18435	1458	44	,	,	,
18435	1458	45	then	then	RB
18435	1458	46	pour	pour	VB
18435	1458	47	in	in	RP
18435	1458	48	,	,	,
18435	1458	49	one	one	CD
18435	1458	50	drop	drop	NN
18435	1458	51	at	at	IN
18435	1458	52	a	a	DT
18435	1458	53	time	time	NN
18435	1458	54	,	,	,
18435	1458	55	one	one	CD
18435	1458	56	and	and	CC
18435	1458	57	one	one	CD
18435	1458	58	-	-	HYPH
18435	1458	59	half	half	NN
18435	1458	60	cupfuls	cupful	NNS
18435	1458	61	of	of	IN
18435	1458	62	best	good	JJS
18435	1458	63	olive	olive	NN
18435	1458	64	oil	oil	NN
18435	1458	65	,	,	,
18435	1458	66	and	and	CC
18435	1458	67	should	should	MD
18435	1458	68	it	-PRON-	PRP
18435	1458	69	become	become	VB
18435	1458	70	too	too	RB
18435	1458	71	thick	thick	JJ
18435	1458	72	,	,	,
18435	1458	73	add	add	VB
18435	1458	74	a	a	DT
18435	1458	75	little	little	JJ
18435	1458	76	at	at	IN
18435	1458	77	a	a	DT
18435	1458	78	time	time	NN
18435	1458	79	some	some	DT
18435	1458	80	good	good	JJ
18435	1458	81	vinegar	vinegar	NN
18435	1458	82	,	,	,
18435	1458	83	stirring	stir	VBG
18435	1458	84	constantly	constantly	RB
18435	1458	85	.	.	.
18435	1459	1	~SAUCE	~SAUCE	NFP
18435	1459	2	TARTARE~--Use	tartare~--use	IN
18435	1459	3	one	one	CD
18435	1459	4	-	-	HYPH
18435	1459	5	half	half	NN
18435	1459	6	level	level	NN
18435	1459	7	teaspoon	teaspoon	NN
18435	1459	8	of	of	IN
18435	1459	9	salt	salt	NN
18435	1459	10	and	and	CC
18435	1459	11	mustard	mustard	NN
18435	1459	12	,	,	,
18435	1459	13	one	one	CD
18435	1459	14	teaspoon	teaspoon	NN
18435	1459	15	of	of	IN
18435	1459	16	powdered	powdered	JJ
18435	1459	17	sugar	sugar	NN
18435	1459	18	,	,	,
18435	1459	19	and	and	CC
18435	1459	20	a	a	DT
18435	1459	21	few	few	JJ
18435	1459	22	grains	grain	NNS
18435	1459	23	of	of	IN
18435	1459	24	cayenne	cayenne	NNS
18435	1459	25	beaten	beat	VBN
18435	1459	26	vigorously	vigorously	RB
18435	1459	27	with	with	IN
18435	1459	28	the	the	DT
18435	1459	29	yolks	yolk	NNS
18435	1459	30	of	of	IN
18435	1459	31	two	two	CD
18435	1459	32	eggs	egg	NNS
18435	1459	33	.	.	.
18435	1460	1	Add	add	VB
18435	1460	2	one	one	CD
18435	1460	3	-	-	HYPH
18435	1460	4	half	half	NN
18435	1460	5	cup	cup	NN
18435	1460	6	of	of	IN
18435	1460	7	olive	olive	NN
18435	1460	8	oil	oil	NN
18435	1460	9	slowly	slowly	RB
18435	1460	10	and	and	CC
18435	1460	11	dilute	dilute	NN
18435	1460	12	as	as	IN
18435	1460	13	needed	need	VBN
18435	1460	14	with	with	IN
18435	1460	15	one	one	CD
18435	1460	16	and	and	CC
18435	1460	17	one	one	CD
18435	1460	18	-	-	HYPH
18435	1460	19	half	half	NN
18435	1460	20	tablespoon	tablespoon	NN
18435	1460	21	of	of	IN
18435	1460	22	vinegar	vinegar	NN
18435	1460	23	.	.	.
18435	1461	1	Add	add	VB
18435	1461	2	one	one	CD
18435	1461	3	-	-	HYPH
18435	1461	4	quarter	quarter	NN
18435	1461	5	cup	cup	NN
18435	1461	6	of	of	IN
18435	1461	7	chopped	chop	VBN
18435	1461	8	pickles	pickle	NNS
18435	1461	9	,	,	,
18435	1461	10	capers	caper	NNS
18435	1461	11	and	and	CC
18435	1461	12	olives	olive	NNS
18435	1461	13	mixed	mixed	JJ
18435	1461	14	.	.	.
18435	1462	1	~TARTAR	~TARTAR	NFP
18435	1462	2	SAUCE~--Mix	sauce~--mix	$
18435	1462	3	one	one	CD
18435	1462	4	tablespoon	tablespoon	NN
18435	1462	5	of	of	IN
18435	1462	6	vinegar	vinegar	NN
18435	1462	7	,	,	,
18435	1462	8	one	one	CD
18435	1462	9	teaspoon	teaspoon	NN
18435	1462	10	of	of	IN
18435	1462	11	lemon	lemon	NN
18435	1462	12	juice	juice	NN
18435	1462	13	,	,	,
18435	1462	14	a	a	DT
18435	1462	15	saltspoon	saltspoon	NN
18435	1462	16	of	of	IN
18435	1462	17	salt	salt	NN
18435	1462	18	,	,	,
18435	1462	19	a	a	DT
18435	1462	20	tablespoon	tablespoon	NN
18435	1462	21	of	of	IN
18435	1462	22	any	any	DT
18435	1462	23	good	good	JJ
18435	1462	24	catsup	catsup	NN
18435	1462	25	and	and	CC
18435	1462	26	heat	heat	NN
18435	1462	27	over	over	IN
18435	1462	28	hot	hot	JJ
18435	1462	29	water	water	NN
18435	1462	30	.	.	.
18435	1463	1	Heat	heat	VB
18435	1463	2	one	one	CD
18435	1463	3	-	-	HYPH
18435	1463	4	third	third	NN
18435	1463	5	cup	cup	NN
18435	1463	6	of	of	IN
18435	1463	7	butter	butter	NN
18435	1463	8	in	in	IN
18435	1463	9	a	a	DT
18435	1463	10	small	small	JJ
18435	1463	11	saucepan	saucepan	NN
18435	1463	12	until	until	IN
18435	1463	13	it	-PRON-	PRP
18435	1463	14	begins	begin	VBZ
18435	1463	15	to	to	TO
18435	1463	16	brown	brown	VB
18435	1463	17	,	,	,
18435	1463	18	then	then	RB
18435	1463	19	strain	strain	VB
18435	1463	20	onto	onto	IN
18435	1463	21	the	the	DT
18435	1463	22	other	other	JJ
18435	1463	23	ingredients	ingredient	NNS
18435	1463	24	and	and	CC
18435	1463	25	pour	pour	VB
18435	1463	26	over	over	IN
18435	1463	27	the	the	DT
18435	1463	28	fish	fish	NN
18435	1463	29	on	on	IN
18435	1463	30	the	the	DT
18435	1463	31	platter	platter	NN
18435	1463	32	.	.	.
18435	1464	1	~SHRIMP	~SHRIMP	NFP
18435	1464	2	SAUCE~--Pour	sauce~--pour	ADD
18435	1464	3	one	one	CD
18435	1464	4	pint	pint	NN
18435	1464	5	of	of	IN
18435	1464	6	poivrade	poivrade	NN
18435	1464	7	sauce	sauce	NN
18435	1464	8	and	and	CC
18435	1464	9	butter	butter	NN
18435	1464	10	sauce	sauce	NN
18435	1464	11	into	into	IN
18435	1464	12	a	a	DT
18435	1464	13	saucepan	saucepan	NN
18435	1464	14	and	and	CC
18435	1464	15	boil	boil	NN
18435	1464	16	until	until	IN
18435	1464	17	somewhat	somewhat	RB
18435	1464	18	reduced	reduce	VBN
18435	1464	19	.	.	.
18435	1465	1	Thicken	Thicken	NNP
18435	1465	2	the	the	DT
18435	1465	3	sauce	sauce	NN
18435	1465	4	with	with	IN
18435	1465	5	two	two	CD
18435	1465	6	ounces	ounce	NNS
18435	1465	7	of	of	IN
18435	1465	8	lobster	lobster	NN
18435	1465	9	butter	butter	NN
18435	1465	10	.	.	.
18435	1466	1	Pick	pick	VB
18435	1466	2	one	one	CD
18435	1466	3	and	and	CC
18435	1466	4	one	one	CD
18435	1466	5	-	-	HYPH
18435	1466	6	half	half	NN
18435	1466	7	pints	pint	NNS
18435	1466	8	of	of	IN
18435	1466	9	shrimps	shrimp	NNS
18435	1466	10	,	,	,
18435	1466	11	put	put	VB
18435	1466	12	them	-PRON-	PRP
18435	1466	13	into	into	IN
18435	1466	14	the	the	DT
18435	1466	15	sauce	sauce	NN
18435	1466	16	with	with	IN
18435	1466	17	a	a	DT
18435	1466	18	small	small	JJ
18435	1466	19	quantity	quantity	NN
18435	1466	20	of	of	IN
18435	1466	21	lemon	lemon	NN
18435	1466	22	juice	juice	NN
18435	1466	23	,	,	,
18435	1466	24	stir	stir	VB
18435	1466	25	the	the	DT
18435	1466	26	sauce	sauce	NN
18435	1466	27	by	by	IN
18435	1466	28	the	the	DT
18435	1466	29	side	side	NN
18435	1466	30	of	of	IN
18435	1466	31	the	the	DT
18435	1466	32	fire	fire	NN
18435	1466	33	for	for	IN
18435	1466	34	a	a	DT
18435	1466	35	few	few	JJ
18435	1466	36	minutes	minute	NNS
18435	1466	37	,	,	,
18435	1466	38	then	then	RB
18435	1466	39	serve	serve	VB
18435	1466	40	it	-PRON-	PRP
18435	1466	41	.	.	.
18435	1467	1	~SAUCE	~SAUCE	NFP
18435	1467	2	FOR	for	IN
18435	1467	3	FRIED	FRIED	NNP
18435	1467	4	PIKE~--Peel	PIKE~--Peel	NNP
18435	1467	5	and	and	CC
18435	1467	6	chop	chop	VB
18435	1467	7	very	very	RB
18435	1467	8	fine	fine	JJ
18435	1467	9	one	one	CD
18435	1467	10	small	small	JJ
18435	1467	11	onion	onion	NN
18435	1467	12	,	,	,
18435	1467	13	one	one	CD
18435	1467	14	green	green	JJ
18435	1467	15	pepper	pepper	NN
18435	1467	16	,	,	,
18435	1467	17	half	half	PDT
18435	1467	18	a	a	DT
18435	1467	19	peeled	peel	VBN
18435	1467	20	clove	clove	NN
18435	1467	21	,	,	,
18435	1467	22	and	and	CC
18435	1467	23	garlic	garlic	NN
18435	1467	24	.	.	.
18435	1468	1	Season	season	NN
18435	1468	2	with	with	IN
18435	1468	3	salt	salt	NN
18435	1468	4	,	,	,
18435	1468	5	red	red	JJ
18435	1468	6	pepper	pepper	NN
18435	1468	7	and	and	CC
18435	1468	8	half	half	PDT
18435	1468	9	a	a	DT
18435	1468	10	wine	wine	NN
18435	1468	11	-	-	HYPH
18435	1468	12	glassful	glassful	JJ
18435	1468	13	of	of	IN
18435	1468	14	good	good	JJ
18435	1468	15	white	white	JJ
18435	1468	16	wine	wine	NN
18435	1468	17	.	.	.
18435	1469	1	Boil	boil	VB
18435	1469	2	about	about	RB
18435	1469	3	two	two	CD
18435	1469	4	minutes	minute	NNS
18435	1469	5	and	and	CC
18435	1469	6	add	add	VB
18435	1469	7	a	a	DT
18435	1469	8	gill	gill	NN
18435	1469	9	of	of	IN
18435	1469	10	tomato	tomato	NN
18435	1469	11	sauce	sauce	NN
18435	1469	12	and	and	CC
18435	1469	13	a	a	DT
18435	1469	14	small	small	JJ
18435	1469	15	tomato	tomato	NN
18435	1469	16	cut	cut	NN
18435	1469	17	in	in	IN
18435	1469	18	dice	dice	NN
18435	1469	19	shaped	shape	VBN
18435	1469	20	pieces	piece	NNS
18435	1469	21	.	.	.
18435	1470	1	Cook	cook	VB
18435	1470	2	about	about	RB
18435	1470	3	ten	ten	CD
18435	1470	4	minutes	minute	NNS
18435	1470	5	.	.	.
18435	1471	1	ROLLS	ROLLS	NNP
18435	1471	2	,	,	,
18435	1471	3	BREAD	BREAD	NNP
18435	1471	4	AND	and	CC
18435	1471	5	MUFFINS	MUFFINS	NNP
18435	1471	6	~BREAKFAST	~breakfast	NN
18435	1471	7	ROLLS~--Sift	ROLLS~--Sift	NNP
18435	1471	8	a	a	DT
18435	1471	9	quart	quart	NN
18435	1471	10	of	of	IN
18435	1471	11	flour	flour	NN
18435	1471	12	and	and	CC
18435	1471	13	stir	stir	VB
18435	1471	14	into	into	IN
18435	1471	15	it	-PRON-	PRP
18435	1471	16	a	a	DT
18435	1471	17	saltspoonful	saltspoonful	NN
18435	1471	18	of	of	IN
18435	1471	19	sugar	sugar	NN
18435	1471	20	,	,	,
18435	1471	21	a	a	DT
18435	1471	22	cup	cup	NN
18435	1471	23	of	of	IN
18435	1471	24	warm	warm	JJ
18435	1471	25	milk	milk	NN
18435	1471	26	,	,	,
18435	1471	27	two	two	CD
18435	1471	28	tablespoonfuls	tablespoonful	NNS
18435	1471	29	of	of	IN
18435	1471	30	melted	melt	VBN
18435	1471	31	shortening	shortening	NN
18435	1471	32	and	and	CC
18435	1471	33	two	two	CD
18435	1471	34	beaten	beat	VBN
18435	1471	35	eggs	egg	NNS
18435	1471	36	.	.	.
18435	1472	1	Dissolve	dissolve	VB
18435	1472	2	a	a	DT
18435	1472	3	quarter	quarter	NN
18435	1472	4	of	of	IN
18435	1472	5	a	a	DT
18435	1472	6	cake	cake	NN
18435	1472	7	of	of	IN
18435	1472	8	compressed	compress	VBN
18435	1472	9	yeast	yeast	NN
18435	1472	10	in	in	IN
18435	1472	11	a	a	DT
18435	1472	12	little	little	JJ
18435	1472	13	warm	warm	JJ
18435	1472	14	milk	milk	NN
18435	1472	15	and	and	CC
18435	1472	16	beat	beat	VBD
18435	1472	17	in	in	IN
18435	1472	18	last	last	JJ
18435	1472	19	of	of	IN
18435	1472	20	all	all	DT
18435	1472	21	.	.	.
18435	1473	1	Set	set	VB
18435	1473	2	the	the	DT
18435	1473	3	dough	dough	NN
18435	1473	4	in	in	IN
18435	1473	5	a	a	DT
18435	1473	6	bowl	bowl	NN
18435	1473	7	to	to	TO
18435	1473	8	rise	rise	VB
18435	1473	9	until	until	IN
18435	1473	10	morning	morning	NN
18435	1473	11	.	.	.
18435	1474	1	Early	early	RB
18435	1474	2	in	in	IN
18435	1474	3	the	the	DT
18435	1474	4	morning	morning	NN
18435	1474	5	make	make	VBP
18435	1474	6	lightly	lightly	RB
18435	1474	7	and	and	CC
18435	1474	8	quickly	quickly	RB
18435	1474	9	into	into	IN
18435	1474	10	rolls	roll	NNS
18435	1474	11	and	and	CC
18435	1474	12	set	set	VBD
18435	1474	13	to	to	TO
18435	1474	14	rise	rise	VB
18435	1474	15	near	near	IN
18435	1474	16	the	the	DT
18435	1474	17	range	range	NN
18435	1474	18	for	for	IN
18435	1474	19	twenty	twenty	CD
18435	1474	20	minutes	minute	NNS
18435	1474	21	.	.	.
18435	1475	1	~EGG	~EGG	NNP
18435	1475	2	ROLLS~--Two	ROLLS~--Two	NNP
18435	1475	3	cups	cup	NNS
18435	1475	4	flour	flour	NN
18435	1475	5	,	,	,
18435	1475	6	one	one	CD
18435	1475	7	level	level	NN
18435	1475	8	teaspoon	teaspoon	NN
18435	1475	9	salt	salt	NN
18435	1475	10	,	,	,
18435	1475	11	two	two	CD
18435	1475	12	level	level	NN
18435	1475	13	teaspoons	teaspoon	NNS
18435	1475	14	baking	bake	VBG
18435	1475	15	powder	powder	NN
18435	1475	16	,	,	,
18435	1475	17	two	two	CD
18435	1475	18	level	level	NN
18435	1475	19	tablespoons	tablespoon	NNS
18435	1475	20	lard	lard	NN
18435	1475	21	,	,	,
18435	1475	22	two	two	CD
18435	1475	23	level	level	NN
18435	1475	24	tablespoons	tablespoon	NNS
18435	1475	25	butter	butter	NN
18435	1475	26	,	,	,
18435	1475	27	one	one	CD
18435	1475	28	egg	egg	NN
18435	1475	29	,	,	,
18435	1475	30	one	one	CD
18435	1475	31	-	-	HYPH
18435	1475	32	half	half	NN
18435	1475	33	cup	cup	NN
18435	1475	34	milk	milk	NN
18435	1475	35	.	.	.
18435	1476	1	Sift	sift	VB
18435	1476	2	together	together	RB
18435	1476	3	the	the	DT
18435	1476	4	flour	flour	NN
18435	1476	5	,	,	,
18435	1476	6	salt	salt	NN
18435	1476	7	,	,	,
18435	1476	8	and	and	CC
18435	1476	9	baking	baking	NN
18435	1476	10	powder	powder	NN
18435	1476	11	,	,	,
18435	1476	12	work	work	NN
18435	1476	13	in	in	IN
18435	1476	14	the	the	DT
18435	1476	15	shortening	shortening	NN
18435	1476	16	with	with	IN
18435	1476	17	the	the	DT
18435	1476	18	fingers	finger	NNS
18435	1476	19	.	.	.
18435	1477	1	Add	add	VB
18435	1477	2	the	the	DT
18435	1477	3	egg	egg	NN
18435	1477	4	well	well	UH
18435	1477	5	beaten	beat	VBN
18435	1477	6	and	and	CC
18435	1477	7	mixed	mix	VBN
18435	1477	8	with	with	IN
18435	1477	9	the	the	DT
18435	1477	10	milk	milk	NN
18435	1477	11	.	.	.
18435	1478	1	Mix	mix	VB
18435	1478	2	well	well	RB
18435	1478	3	,	,	,
18435	1478	4	toss	toss	VB
18435	1478	5	onto	onto	IN
18435	1478	6	a	a	DT
18435	1478	7	floured	flour	VBN
18435	1478	8	board	board	NN
18435	1478	9	and	and	CC
18435	1478	10	knead	knead	NN
18435	1478	11	lightly	lightly	RB
18435	1478	12	.	.	.
18435	1479	1	Roll	roll	VB
18435	1479	2	out	out	RP
18435	1479	3	and	and	CC
18435	1479	4	cut	cut	VBD
18435	1479	5	in	in	RB
18435	1479	6	two	two	CD
18435	1479	7	-	-	HYPH
18435	1479	8	inch	inch	NN
18435	1479	9	squares	square	NNS
18435	1479	10	.	.	.
18435	1480	1	Place	place	VB
18435	1480	2	a	a	DT
18435	1480	3	half	half	JJ
18435	1480	4	-	-	HYPH
18435	1480	5	inch	inch	NN
18435	1480	6	apart	apart	RB
18435	1480	7	in	in	IN
18435	1480	8	a	a	DT
18435	1480	9	buttered	butter	VBN
18435	1480	10	pan	pan	NN
18435	1480	11	.	.	.
18435	1481	1	Gash	gash	VB
18435	1481	2	the	the	DT
18435	1481	3	center	center	NN
18435	1481	4	of	of	IN
18435	1481	5	each	each	DT
18435	1481	6	with	with	IN
18435	1481	7	a	a	DT
18435	1481	8	sharp	sharp	JJ
18435	1481	9	knife	knife	NN
18435	1481	10	.	.	.
18435	1482	1	Brush	brush	VB
18435	1482	2	over	over	RP
18435	1482	3	with	with	IN
18435	1482	4	sugar	sugar	NN
18435	1482	5	and	and	CC
18435	1482	6	water	water	NN
18435	1482	7	,	,	,
18435	1482	8	and	and	CC
18435	1482	9	bake	bake	VB
18435	1482	10	fifteen	fifteen	JJ
18435	1482	11	minutes	minute	NNS
18435	1482	12	in	in	IN
18435	1482	13	a	a	DT
18435	1482	14	hot	hot	JJ
18435	1482	15	oven	oven	NN
18435	1482	16	.	.	.
18435	1483	1	~EXCELLENT	~EXCELLENT	NFP
18435	1483	2	TEA	TEA	NNP
18435	1483	3	ROLLS~--Scald	ROLLS~--Scald	NNS
18435	1483	4	one	one	CD
18435	1483	5	cup	cup	NN
18435	1483	6	of	of	IN
18435	1483	7	milk	milk	NN
18435	1483	8	and	and	CC
18435	1483	9	turn	turn	VB
18435	1483	10	into	into	IN
18435	1483	11	the	the	DT
18435	1483	12	mixing	mix	VBG
18435	1483	13	bowl	bowl	NN
18435	1483	14	.	.	.
18435	1484	1	When	when	WRB
18435	1484	2	nearly	nearly	RB
18435	1484	3	cool	cool	JJ
18435	1484	4	add	add	VBP
18435	1484	5	a	a	DT
18435	1484	6	whole	whole	JJ
18435	1484	7	yeast	yeast	NN
18435	1484	8	cake	cake	NN
18435	1484	9	and	and	CC
18435	1484	10	beat	beat	VBD
18435	1484	11	in	in	IN
18435	1484	12	one	one	CD
18435	1484	13	and	and	CC
18435	1484	14	a	a	DT
18435	1484	15	half	half	NN
18435	1484	16	cups	cup	NNS
18435	1484	17	of	of	IN
18435	1484	18	flour	flour	NN
18435	1484	19	.	.	.
18435	1485	1	Cover	cover	VB
18435	1485	2	and	and	CC
18435	1485	3	let	let	VB
18435	1485	4	rise	rise	NN
18435	1485	5	.	.	.
18435	1486	1	Add	add	VB
18435	1486	2	one	one	CD
18435	1486	3	-	-	HYPH
18435	1486	4	quarter	quarter	NN
18435	1486	5	cup	cup	NN
18435	1486	6	of	of	IN
18435	1486	7	sugar	sugar	NN
18435	1486	8	,	,	,
18435	1486	9	one	one	CD
18435	1486	10	level	level	NN
18435	1486	11	teaspoon	teaspoon	NN
18435	1486	12	of	of	IN
18435	1486	13	salt	salt	NN
18435	1486	14	,	,	,
18435	1486	15	two	two	CD
18435	1486	16	beaten	beat	VBN
18435	1486	17	eggs	egg	NNS
18435	1486	18	,	,	,
18435	1486	19	and	and	CC
18435	1486	20	one	one	CD
18435	1486	21	-	-	HYPH
18435	1486	22	third	third	NN
18435	1486	23	cup	cup	NN
18435	1486	24	of	of	IN
18435	1486	25	butter	butter	NN
18435	1486	26	.	.	.
18435	1487	1	Add	add	VB
18435	1487	2	flour	flour	NN
18435	1487	3	enough	enough	RB
18435	1487	4	to	to	TO
18435	1487	5	make	make	VB
18435	1487	6	a	a	DT
18435	1487	7	dough	dough	NN
18435	1487	8	that	that	WDT
18435	1487	9	can	can	MD
18435	1487	10	be	be	VB
18435	1487	11	kneaded	knead	VBN
18435	1487	12	.	.	.
18435	1488	1	Cover	cover	VB
18435	1488	2	and	and	CC
18435	1488	3	let	let	VB
18435	1488	4	rise	rise	NN
18435	1488	5	.	.	.
18435	1489	1	Roll	roll	VB
18435	1489	2	out	out	RP
18435	1489	3	one	one	CD
18435	1489	4	-	-	HYPH
18435	1489	5	half	half	NN
18435	1489	6	inch	inch	NN
18435	1489	7	thick	thick	JJ
18435	1489	8	,	,	,
18435	1489	9	cut	cut	VBN
18435	1489	10	in	in	IN
18435	1489	11	rounds	round	NNS
18435	1489	12	,	,	,
18435	1489	13	brush	brush	NN
18435	1489	14	one	one	CD
18435	1489	15	-	-	HYPH
18435	1489	16	half	half	NN
18435	1489	17	each	each	DT
18435	1489	18	with	with	IN
18435	1489	19	melted	melted	JJ
18435	1489	20	butter	butter	NN
18435	1489	21	,	,	,
18435	1489	22	fold	fold	VB
18435	1489	23	and	and	CC
18435	1489	24	press	press	VBP
18435	1489	25	together	together	RB
18435	1489	26	.	.	.
18435	1490	1	Set	Set	VBN
18435	1490	2	close	close	RB
18435	1490	3	together	together	RB
18435	1490	4	in	in	IN
18435	1490	5	the	the	DT
18435	1490	6	pan	pan	NN
18435	1490	7	,	,	,
18435	1490	8	cover	cover	VB
18435	1490	9	with	with	IN
18435	1490	10	a	a	DT
18435	1490	11	cloth	cloth	NN
18435	1490	12	,	,	,
18435	1490	13	let	let	VB
18435	1490	14	rise	rise	VB
18435	1490	15	,	,	,
18435	1490	16	and	and	CC
18435	1490	17	bake	bake	VB
18435	1490	18	.	.	.
18435	1491	1	~LIGHT	~LIGHT	NFP
18435	1491	2	LUNCHEON	LUNCHEON	NNP
18435	1491	3	ROLLS~--Heat	ROLLS~--Heat	NNP
18435	1491	4	one	one	CD
18435	1491	5	cup	cup	NN
18435	1491	6	of	of	IN
18435	1491	7	milk	milk	NN
18435	1491	8	to	to	IN
18435	1491	9	the	the	DT
18435	1491	10	scalding	scalding	NN
18435	1491	11	point	point	NN
18435	1491	12	in	in	IN
18435	1491	13	a	a	DT
18435	1491	14	double	double	JJ
18435	1491	15	boiler	boiler	NN
18435	1491	16	,	,	,
18435	1491	17	add	add	VB
18435	1491	18	one	one	CD
18435	1491	19	rounding	round	VBG
18435	1491	20	tablespoon	tablespoon	NN
18435	1491	21	of	of	IN
18435	1491	22	butter	butter	NN
18435	1491	23	,	,	,
18435	1491	24	one	one	CD
18435	1491	25	level	level	NN
18435	1491	26	tablespoon	tablespoon	NN
18435	1491	27	of	of	IN
18435	1491	28	sugar	sugar	NN
18435	1491	29	,	,	,
18435	1491	30	and	and	CC
18435	1491	31	one	one	CD
18435	1491	32	level	level	NN
18435	1491	33	teaspoon	teaspoon	NN
18435	1491	34	of	of	IN
18435	1491	35	salt	salt	NN
18435	1491	36	.	.	.
18435	1492	1	Stir	stir	VB
18435	1492	2	and	and	CC
18435	1492	3	set	set	VBN
18435	1492	4	into	into	IN
18435	1492	5	cold	cold	JJ
18435	1492	6	water	water	NN
18435	1492	7	until	until	IN
18435	1492	8	lukewarm	lukewarm	NNP
18435	1492	9	,	,	,
18435	1492	10	then	then	RB
18435	1492	11	add	add	VB
18435	1492	12	one	one	CD
18435	1492	13	yeast	yeast	NN
18435	1492	14	cake	cake	NN
18435	1492	15	dissolved	dissolve	VBN
18435	1492	16	in	in	IN
18435	1492	17	one	one	CD
18435	1492	18	-	-	HYPH
18435	1492	19	quarter	quarter	NN
18435	1492	20	cup	cup	NN
18435	1492	21	of	of	IN
18435	1492	22	lukewarm	lukewarm	JJ
18435	1492	23	water	water	NN
18435	1492	24	,	,	,
18435	1492	25	and	and	CC
18435	1492	26	two	two	CD
18435	1492	27	cups	cup	NNS
18435	1492	28	of	of	IN
18435	1492	29	flour	flour	NN
18435	1492	30	.	.	.
18435	1493	1	Beat	beat	VB
18435	1493	2	hard	hard	RB
18435	1493	3	for	for	IN
18435	1493	4	two	two	CD
18435	1493	5	or	or	CC
18435	1493	6	three	three	CD
18435	1493	7	minutes	minute	NNS
18435	1493	8	,	,	,
18435	1493	9	cover	cover	VBP
18435	1493	10	,	,	,
18435	1493	11	and	and	CC
18435	1493	12	let	let	VB
18435	1493	13	rise	rise	VB
18435	1493	14	until	until	IN
18435	1493	15	very	very	RB
18435	1493	16	light	light	NN
18435	1493	17	.	.	.
18435	1494	1	Add	add	VB
18435	1494	2	flour	flour	NN
18435	1494	3	to	to	TO
18435	1494	4	make	make	VB
18435	1494	5	a	a	DT
18435	1494	6	dough	dough	NN
18435	1494	7	that	that	WDT
18435	1494	8	can	can	MD
18435	1494	9	be	be	VB
18435	1494	10	kneaded	knead	VBN
18435	1494	11	and	and	CC
18435	1494	12	let	let	VB
18435	1494	13	rise	rise	VB
18435	1494	14	again	again	RB
18435	1494	15	.	.	.
18435	1495	1	Knead	knead	NN
18435	1495	2	,	,	,
18435	1495	3	shape	shape	NN
18435	1495	4	into	into	IN
18435	1495	5	small	small	JJ
18435	1495	6	rolls	roll	NNS
18435	1495	7	.	.	.
18435	1496	1	Set	set	VB
18435	1496	2	them	-PRON-	PRP
18435	1496	3	close	close	VB
18435	1496	4	together	together	RB
18435	1496	5	in	in	IN
18435	1496	6	a	a	DT
18435	1496	7	buttered	butter	VBN
18435	1496	8	baking	baking	NN
18435	1496	9	pan	pan	NN
18435	1496	10	,	,	,
18435	1496	11	let	let	VB
18435	1496	12	rise	rise	NN
18435	1496	13	light	light	NN
18435	1496	14	,	,	,
18435	1496	15	and	and	CC
18435	1496	16	bake	bake	VB
18435	1496	17	in	in	RP
18435	1496	18	a	a	DT
18435	1496	19	quick	quick	JJ
18435	1496	20	oven	oven	NN
18435	1496	21	.	.	.
18435	1497	1	~A	~A	NFP
18435	1497	2	PAN	PAN	NNP
18435	1497	3	OF	of	IN
18435	1497	4	ROLLS~--Scald	ROLLS~--Scald	NNS
18435	1497	5	one	one	CD
18435	1497	6	pint	pint	NN
18435	1497	7	of	of	IN
18435	1497	8	milk	milk	NN
18435	1497	9	and	and	CC
18435	1497	10	add	add	VB
18435	1497	11	one	one	CD
18435	1497	12	rounding	round	VBG
18435	1497	13	tablespoon	tablespoon	NN
18435	1497	14	of	of	IN
18435	1497	15	lard	lard	NN
18435	1497	16	.	.	.
18435	1498	1	Mix	mix	VB
18435	1498	2	in	in	IN
18435	1498	3	one	one	CD
18435	1498	4	quart	quart	NN
18435	1498	5	of	of	IN
18435	1498	6	sifted	sift	VBN
18435	1498	7	bread	bread	NN
18435	1498	8	flour	flour	NN
18435	1498	9	,	,	,
18435	1498	10	one	one	CD
18435	1498	11	-	-	HYPH
18435	1498	12	quarter	quarter	NN
18435	1498	13	cup	cup	NN
18435	1498	14	of	of	IN
18435	1498	15	sugar	sugar	NNP
18435	1498	16	,	,	,
18435	1498	17	a	a	DT
18435	1498	18	saltspoon	saltspoon	NN
18435	1498	19	of	of	IN
18435	1498	20	salt	salt	NN
18435	1498	21	and	and	CC
18435	1498	22	one	one	CD
18435	1498	23	-	-	HYPH
18435	1498	24	half	half	NN
18435	1498	25	yeast	yeast	NN
18435	1498	26	cake	cake	NN
18435	1498	27	dissolved	dissolve	VBN
18435	1498	28	in	in	IN
18435	1498	29	one	one	CD
18435	1498	30	-	-	HYPH
18435	1498	31	half	half	NN
18435	1498	32	cup	cup	NN
18435	1498	33	of	of	IN
18435	1498	34	lukewarm	lukewarm	JJ
18435	1498	35	water	water	NN
18435	1498	36	.	.	.
18435	1499	1	Cover	cover	VB
18435	1499	2	and	and	CC
18435	1499	3	let	let	VB
18435	1499	4	rise	rise	NN
18435	1499	5	over	over	IN
18435	1499	6	night	night	NN
18435	1499	7	.	.	.
18435	1500	1	In	in	IN
18435	1500	2	the	the	DT
18435	1500	3	morning	morning	NN
18435	1500	4	roll	roll	NN
18435	1500	5	half	half	PDT
18435	1500	6	an	an	DT
18435	1500	7	inch	inch	NN
18435	1500	8	thick	thick	JJ
18435	1500	9	cut	cut	NN
18435	1500	10	into	into	IN
18435	1500	11	rounds	round	NNS
18435	1500	12	,	,	,
18435	1500	13	spread	spread	VB
18435	1500	14	a	a	DT
18435	1500	15	little	little	JJ
18435	1500	16	soft	soft	JJ
18435	1500	17	butter	butter	NN
18435	1500	18	on	on	IN
18435	1500	19	one	one	CD
18435	1500	20	-	-	HYPH
18435	1500	21	half	half	NN
18435	1500	22	of	of	IN
18435	1500	23	each	each	DT
18435	1500	24	,	,	,
18435	1500	25	fold	fold	VB
18435	1500	26	over	over	RB
18435	1500	27	and	and	CC
18435	1500	28	press	press	VB
18435	1500	29	together	together	RB
18435	1500	30	.	.	.
18435	1501	1	Let	let	VB
18435	1501	2	rise	rise	NN
18435	1501	3	until	until	IN
18435	1501	4	light	light	NN
18435	1501	5	and	and	CC
18435	1501	6	bake	bake	VB
18435	1501	7	in	in	RP
18435	1501	8	a	a	DT
18435	1501	9	quick	quick	JJ
18435	1501	10	oven	oven	NN
18435	1501	11	.	.	.
18435	1502	1	Rolls	roll	NNS
18435	1502	2	may	may	MD
18435	1502	3	be	be	VB
18435	1502	4	raised	raise	VBN
18435	1502	5	lighter	light	JJR
18435	1502	6	than	than	IN
18435	1502	7	a	a	DT
18435	1502	8	loaf	loaf	NN
18435	1502	9	of	of	IN
18435	1502	10	bread	bread	NN
18435	1502	11	because	because	IN
18435	1502	12	the	the	DT
18435	1502	13	rising	rise	VBG
18435	1502	14	is	be	VBZ
18435	1502	15	checked	check	VBN
18435	1502	16	as	as	RB
18435	1502	17	soon	soon	RB
18435	1502	18	as	as	IN
18435	1502	19	they	-PRON-	PRP
18435	1502	20	are	be	VBP
18435	1502	21	put	put	VBN
18435	1502	22	into	into	IN
18435	1502	23	the	the	DT
18435	1502	24	oven	oven	NN
18435	1502	25	.	.	.
18435	1503	1	~RAISED	~raised	UH
18435	1503	2	GRAHAM	GRAHAM	NNP
18435	1503	3	ROLLS~--Scald	ROLLS~--Scald	VBZ
18435	1503	4	two	two	CD
18435	1503	5	cups	cup	NNS
18435	1503	6	of	of	IN
18435	1503	7	milk	milk	NN
18435	1503	8	and	and	CC
18435	1503	9	melt	melt	NN
18435	1503	10	in	in	IN
18435	1503	11	it	-PRON-	PRP
18435	1503	12	two	two	CD
18435	1503	13	level	level	NN
18435	1503	14	tablespoons	tablespoon	NNS
18435	1503	15	of	of	IN
18435	1503	16	butter	butter	NN
18435	1503	17	and	and	CC
18435	1503	18	one	one	CD
18435	1503	19	-	-	HYPH
18435	1503	20	half	half	NN
18435	1503	21	level	level	NN
18435	1503	22	teaspoon	teaspoon	NN
18435	1503	23	of	of	IN
18435	1503	24	salt	salt	NN
18435	1503	25	.	.	.
18435	1504	1	When	when	WRB
18435	1504	2	cool	cool	RB
18435	1504	3	add	add	VBP
18435	1504	4	two	two	CD
18435	1504	5	tablespoons	tablespoon	NNS
18435	1504	6	of	of	IN
18435	1504	7	molasses	molasse	NNS
18435	1504	8	and	and	CC
18435	1504	9	one	one	CD
18435	1504	10	-	-	HYPH
18435	1504	11	half	half	NN
18435	1504	12	yeast	yeast	NN
18435	1504	13	cake	cake	NN
18435	1504	14	dissolved	dissolve	VBN
18435	1504	15	in	in	IN
18435	1504	16	a	a	DT
18435	1504	17	little	little	JJ
18435	1504	18	warm	warm	JJ
18435	1504	19	water	water	NN
18435	1504	20	.	.	.
18435	1505	1	Add	add	VB
18435	1505	2	white	white	JJ
18435	1505	3	flour	flour	NN
18435	1505	4	to	to	TO
18435	1505	5	make	make	VB
18435	1505	6	a	a	DT
18435	1505	7	thin	thin	JJ
18435	1505	8	batter	batter	NN
18435	1505	9	,	,	,
18435	1505	10	beat	beat	VBN
18435	1505	11	until	until	IN
18435	1505	12	smooth	smooth	JJ
18435	1505	13	and	and	CC
18435	1505	14	set	set	VBD
18435	1505	15	in	in	IN
18435	1505	16	a	a	DT
18435	1505	17	warm	warm	JJ
18435	1505	18	place	place	NN
18435	1505	19	until	until	IN
18435	1505	20	light	light	NN
18435	1505	21	.	.	.
18435	1506	1	When	when	WRB
18435	1506	2	well	well	RB
18435	1506	3	risen	rise	VBN
18435	1506	4	stir	stir	NNP
18435	1506	5	in	in	IN
18435	1506	6	whole	whole	JJ
18435	1506	7	meal	meal	NN
18435	1506	8	to	to	TO
18435	1506	9	make	make	VB
18435	1506	10	a	a	DT
18435	1506	11	dough	dough	NN
18435	1506	12	just	just	RB
18435	1506	13	stiff	stiff	VB
18435	1506	14	enough	enough	RB
18435	1506	15	to	to	TO
18435	1506	16	knead	knead	VB
18435	1506	17	.	.	.
18435	1507	1	Knead	knead	NN
18435	1507	2	until	until	IN
18435	1507	3	elastic	elastic	JJ
18435	1507	4	then	then	RB
18435	1507	5	place	place	VB
18435	1507	6	it	-PRON-	PRP
18435	1507	7	in	in	IN
18435	1507	8	the	the	DT
18435	1507	9	original	original	JJ
18435	1507	10	bulk	bulk	NN
18435	1507	11	.	.	.
18435	1508	1	Flour	flour	VB
18435	1508	2	the	the	DT
18435	1508	3	board	board	NN
18435	1508	4	and	and	CC
18435	1508	5	turn	turn	VB
18435	1508	6	the	the	DT
18435	1508	7	risen	rise	VBN
18435	1508	8	dough	dough	NN
18435	1508	9	out	out	RP
18435	1508	10	carefully	carefully	RB
18435	1508	11	,	,	,
18435	1508	12	pat	pat	VB
18435	1508	13	out	out	RP
18435	1508	14	one	one	CD
18435	1508	15	inch	inch	NN
18435	1508	16	thick	thick	JJ
18435	1508	17	with	with	IN
18435	1508	18	the	the	DT
18435	1508	19	rolling	roll	VBG
18435	1508	20	pin	pin	VB
18435	1508	21	and	and	CC
18435	1508	22	make	make	VB
18435	1508	23	into	into	IN
18435	1508	24	small	small	JJ
18435	1508	25	rolls	roll	NNS
18435	1508	26	.	.	.
18435	1509	1	Place	place	VB
18435	1509	2	these	these	DT
18435	1509	3	rolls	roll	NNS
18435	1509	4	close	close	RB
18435	1509	5	together	together	RB
18435	1509	6	in	in	IN
18435	1509	7	the	the	DT
18435	1509	8	pan	pan	NN
18435	1509	9	,	,	,
18435	1509	10	brush	brush	NN
18435	1509	11	over	over	RP
18435	1509	12	with	with	IN
18435	1509	13	milk	milk	NN
18435	1509	14	and	and	CC
18435	1509	15	let	let	VB
18435	1509	16	rise	rise	VB
18435	1509	17	until	until	IN
18435	1509	18	very	very	RB
18435	1509	19	light	light	NN
18435	1509	20	.	.	.
18435	1510	1	Bake	bake	VB
18435	1510	2	in	in	RP
18435	1510	3	a	a	DT
18435	1510	4	quick	quick	JJ
18435	1510	5	oven	oven	NN
18435	1510	6	.	.	.
18435	1511	1	~RYE	~RYE	NFP
18435	1511	2	BREAKFAST	BREAKFAST	NNP
18435	1511	3	CAKES~--Beat	cakes~--beat	VB
18435	1511	4	the	the	DT
18435	1511	5	egg	egg	NN
18435	1511	6	light	light	NN
18435	1511	7	,	,	,
18435	1511	8	add	add	VB
18435	1511	9	one	one	CD
18435	1511	10	-	-	HYPH
18435	1511	11	half	half	NN
18435	1511	12	cup	cup	NN
18435	1511	13	of	of	IN
18435	1511	14	sugar	sugar	NN
18435	1511	15	,	,	,
18435	1511	16	two	two	CD
18435	1511	17	cups	cup	NNS
18435	1511	18	of	of	IN
18435	1511	19	milk	milk	NN
18435	1511	20	,	,	,
18435	1511	21	a	a	DT
18435	1511	22	saltspoon	saltspoon	NN
18435	1511	23	of	of	IN
18435	1511	24	salt	salt	NN
18435	1511	25	,	,	,
18435	1511	26	one	one	CD
18435	1511	27	and	and	CC
18435	1511	28	one	one	CD
18435	1511	29	-	-	HYPH
18435	1511	30	half	half	NN
18435	1511	31	cups	cup	NNS
18435	1511	32	of	of	IN
18435	1511	33	rye	rye	NN
18435	1511	34	meal	meal	NNP
18435	1511	35	,	,	,
18435	1511	36	one	one	CD
18435	1511	37	and	and	CC
18435	1511	38	one	one	CD
18435	1511	39	-	-	HYPH
18435	1511	40	half	half	NN
18435	1511	41	cups	cup	NNS
18435	1511	42	of	of	IN
18435	1511	43	flour	flour	NN
18435	1511	44	and	and	CC
18435	1511	45	three	three	CD
18435	1511	46	level	level	NN
18435	1511	47	teaspoons	teaspoon	NNS
18435	1511	48	of	of	IN
18435	1511	49	baking	bake	VBG
18435	1511	50	powder	powder	NN
18435	1511	51	.	.	.
18435	1512	1	Bake	bake	VB
18435	1512	2	in	in	IN
18435	1512	3	a	a	DT
18435	1512	4	hot	hot	JJ
18435	1512	5	greased	greased	JJ
18435	1512	6	gem	gem	NN
18435	1512	7	pan	pan	NN
18435	1512	8	.	.	.
18435	1513	1	~BREAKFAST	~BREAKFAST	NFP
18435	1513	2	CAKES~--Sift	CAKES~--Sift	NNP
18435	1513	3	one	one	CD
18435	1513	4	cup	cup	NN
18435	1513	5	of	of	IN
18435	1513	6	corn	corn	NN
18435	1513	7	meal	meal	NN
18435	1513	8	,	,	,
18435	1513	9	one	one	CD
18435	1513	10	-	-	HYPH
18435	1513	11	quarter	quarter	NN
18435	1513	12	teaspoon	teaspoon	NN
18435	1513	13	of	of	IN
18435	1513	14	salt	salt	NN
18435	1513	15	and	and	CC
18435	1513	16	two	two	CD
18435	1513	17	level	level	NN
18435	1513	18	teaspoons	teaspoon	NNS
18435	1513	19	of	of	IN
18435	1513	20	sugar	sugar	NN
18435	1513	21	together	together	RB
18435	1513	22	,	,	,
18435	1513	23	stir	stir	VB
18435	1513	24	in	in	IN
18435	1513	25	one	one	CD
18435	1513	26	cup	cup	NN
18435	1513	27	of	of	IN
18435	1513	28	thick	thick	JJ
18435	1513	29	sour	sour	JJ
18435	1513	30	milk	milk	NN
18435	1513	31	,	,	,
18435	1513	32	one	one	CD
18435	1513	33	-	-	HYPH
18435	1513	34	half	half	NN
18435	1513	35	tablespoonful	tablespoonful	JJ
18435	1513	36	melted	melted	JJ
18435	1513	37	butter	butter	NN
18435	1513	38	,	,	,
18435	1513	39	one	one	CD
18435	1513	40	well	well	RB
18435	1513	41	beaten	beat	VBN
18435	1513	42	egg	egg	NN
18435	1513	43	and	and	CC
18435	1513	44	one	one	CD
18435	1513	45	-	-	HYPH
18435	1513	46	half	half	NN
18435	1513	47	teaspoon	teaspoon	NN
18435	1513	48	of	of	IN
18435	1513	49	soda	soda	NN
18435	1513	50	,	,	,
18435	1513	51	measured	measure	VBN
18435	1513	52	level	level	NN
18435	1513	53	.	.	.
18435	1514	1	Beat	beat	VB
18435	1514	2	hard	hard	RB
18435	1514	3	and	and	CC
18435	1514	4	bake	bake	VB
18435	1514	5	in	in	RP
18435	1514	6	gem	gem	NN
18435	1514	7	pans	pan	NNS
18435	1514	8	in	in	IN
18435	1514	9	a	a	DT
18435	1514	10	quick	quick	JJ
18435	1514	11	oven	oven	NN
18435	1514	12	.	.	.
18435	1515	1	~SCOTCH	~SCOTCH	NFP
18435	1515	2	OAT	OAT	NNP
18435	1515	3	CAKES~--Can	CAKES~--Can	NNP
18435	1515	4	be	be	VB
18435	1515	5	either	either	CC
18435	1515	6	fried	fry	VBN
18435	1515	7	on	on	IN
18435	1515	8	a	a	DT
18435	1515	9	griddle	griddle	NN
18435	1515	10	or	or	CC
18435	1515	11	broiled	broil	VBN
18435	1515	12	over	over	IN
18435	1515	13	a	a	DT
18435	1515	14	fire	fire	NN
18435	1515	15	.	.	.
18435	1516	1	The	the	DT
18435	1516	2	meal	meal	NN
18435	1516	3	for	for	IN
18435	1516	4	this	this	DT
18435	1516	5	purpose	purpose	NN
18435	1516	6	should	should	MD
18435	1516	7	be	be	VB
18435	1516	8	ground	grind	VBN
18435	1516	9	fine	fine	JJ
18435	1516	10	.	.	.
18435	1517	1	Put	put	VB
18435	1517	2	a	a	DT
18435	1517	3	quart	quart	NN
18435	1517	4	of	of	IN
18435	1517	5	the	the	DT
18435	1517	6	meal	meal	NN
18435	1517	7	in	in	IN
18435	1517	8	a	a	DT
18435	1517	9	baking	baking	NN
18435	1517	10	dish	dish	NN
18435	1517	11	with	with	IN
18435	1517	12	a	a	DT
18435	1517	13	teaspoonful	teaspoonful	NN
18435	1517	14	of	of	IN
18435	1517	15	salt	salt	NN
18435	1517	16	.	.	.
18435	1518	1	Pour	pour	VB
18435	1518	2	in	in	IN
18435	1518	3	little	little	JJ
18435	1518	4	by	by	IN
18435	1518	5	little	little	JJ
18435	1518	6	just	just	RB
18435	1518	7	enough	enough	JJ
18435	1518	8	cold	cold	JJ
18435	1518	9	water	water	NN
18435	1518	10	to	to	TO
18435	1518	11	make	make	VB
18435	1518	12	a	a	DT
18435	1518	13	dough	dough	NN
18435	1518	14	and	and	CC
18435	1518	15	roll	roll	VB
18435	1518	16	out	out	RP
18435	1518	17	quickly	quickly	RB
18435	1518	18	before	before	IN
18435	1518	19	it	-PRON-	PRP
18435	1518	20	hardens	harden	VBZ
18435	1518	21	into	into	IN
18435	1518	22	a	a	DT
18435	1518	23	circular	circular	JJ
18435	1518	24	sheet	sheet	NN
18435	1518	25	about	about	IN
18435	1518	26	a	a	DT
18435	1518	27	quarter	quarter	NN
18435	1518	28	of	of	IN
18435	1518	29	an	an	DT
18435	1518	30	inch	inch	NN
18435	1518	31	thick	thick	JJ
18435	1518	32	.	.	.
18435	1519	1	Cut	cut	VB
18435	1519	2	into	into	IN
18435	1519	3	four	four	CD
18435	1519	4	cakes	cake	NNS
18435	1519	5	and	and	CC
18435	1519	6	bake	bake	VBP
18435	1519	7	slowly	slowly	RB
18435	1519	8	for	for	IN
18435	1519	9	about	about	RB
18435	1519	10	twenty	twenty	CD
18435	1519	11	minutes	minute	NNS
18435	1519	12	on	on	IN
18435	1519	13	an	an	DT
18435	1519	14	iron	iron	NN
18435	1519	15	griddle	griddle	NN
18435	1519	16	.	.	.
18435	1520	1	Do	do	VB
18435	1520	2	not	not	RB
18435	1520	3	turn	turn	VB
18435	1520	4	but	but	CC
18435	1520	5	toast	toast	NN
18435	1520	6	after	after	IN
18435	1520	7	they	-PRON-	PRP
18435	1520	8	are	be	VBP
18435	1520	9	cooked	cook	VBN
18435	1520	10	.	.	.
18435	1521	1	~SCOTCH	~SCOTCH	NNP
18435	1521	2	SCONES~--Two	SCONES~--Two	NNP
18435	1521	3	cups	cup	NNS
18435	1521	4	flour	flour	NN
18435	1521	5	,	,	,
18435	1521	6	four	four	CD
18435	1521	7	level	level	NN
18435	1521	8	teaspoons	teaspoon	NNS
18435	1521	9	baking	bake	VBG
18435	1521	10	powder	powder	NN
18435	1521	11	,	,	,
18435	1521	12	two	two	CD
18435	1521	13	level	level	NN
18435	1521	14	tablespoons	tablespoon	NNS
18435	1521	15	sugar	sugar	NN
18435	1521	16	,	,	,
18435	1521	17	one	one	CD
18435	1521	18	level	level	NN
18435	1521	19	teaspoon	teaspoon	NN
18435	1521	20	salt	salt	NN
18435	1521	21	,	,	,
18435	1521	22	three	three	CD
18435	1521	23	level	level	NN
18435	1521	24	tablespoons	tablespoon	NNS
18435	1521	25	butter	butter	NN
18435	1521	26	,	,	,
18435	1521	27	one	one	CD
18435	1521	28	whole	whole	JJ
18435	1521	29	egg	egg	NN
18435	1521	30	or	or	CC
18435	1521	31	two	two	CD
18435	1521	32	yolks	yolk	NNS
18435	1521	33	,	,	,
18435	1521	34	one	one	CD
18435	1521	35	cup	cup	NN
18435	1521	36	buttermilk	buttermilk	NN
18435	1521	37	.	.	.
18435	1522	1	Sift	sift	VB
18435	1522	2	together	together	RB
18435	1522	3	the	the	DT
18435	1522	4	flour	flour	NN
18435	1522	5	,	,	,
18435	1522	6	baking	baking	NN
18435	1522	7	powder	powder	NN
18435	1522	8	,	,	,
18435	1522	9	sugar	sugar	NN
18435	1522	10	and	and	CC
18435	1522	11	salt	salt	NN
18435	1522	12	,	,	,
18435	1522	13	and	and	CC
18435	1522	14	work	work	VB
18435	1522	15	in	in	IN
18435	1522	16	the	the	DT
18435	1522	17	butter	butter	NN
18435	1522	18	with	with	IN
18435	1522	19	the	the	DT
18435	1522	20	fingers	finger	NNS
18435	1522	21	,	,	,
18435	1522	22	then	then	RB
18435	1522	23	add	add	VB
18435	1522	24	the	the	DT
18435	1522	25	buttermilk	buttermilk	NN
18435	1522	26	and	and	CC
18435	1522	27	egg	egg	NN
18435	1522	28	well	well	RB
18435	1522	29	beaten	beat	VBN
18435	1522	30	.	.	.
18435	1523	1	Mix	mix	VB
18435	1523	2	well	well	RB
18435	1523	3	,	,	,
18435	1523	4	turn	turn	VB
18435	1523	5	onto	onto	IN
18435	1523	6	floured	floured	JJ
18435	1523	7	board	board	NN
18435	1523	8	and	and	CC
18435	1523	9	knead	knead	VB
18435	1523	10	slightly	slightly	RB
18435	1523	11	.	.	.
18435	1524	1	Roll	roll	VB
18435	1524	2	out	out	RP
18435	1524	3	one	one	CD
18435	1524	4	-	-	HYPH
18435	1524	5	half	half	NN
18435	1524	6	inch	inch	NN
18435	1524	7	thick	thick	JJ
18435	1524	8	.	.	.
18435	1525	1	Cut	cut	VB
18435	1525	2	with	with	IN
18435	1525	3	small	small	JJ
18435	1525	4	biscuit	biscuit	NN
18435	1525	5	cutter	cutter	NN
18435	1525	6	and	and	CC
18435	1525	7	cook	cook	VB
18435	1525	8	on	on	IN
18435	1525	9	a	a	DT
18435	1525	10	hot	hot	JJ
18435	1525	11	griddle	griddle	NN
18435	1525	12	,	,	,
18435	1525	13	turning	turn	VBG
18435	1525	14	once	once	RB
18435	1525	15	.	.	.
18435	1526	1	~LOG	~LOG	NFP
18435	1526	2	CABIN	cabin	NN
18435	1526	3	TOAST	TOAST	NNP
18435	1526	4	FOR	for	IN
18435	1526	5	BREAKFAST~--This	BREAKFAST~--This	NNP
18435	1526	6	is	be	VBZ
18435	1526	7	made	make	VBN
18435	1526	8	up	up	RP
18435	1526	9	of	of	IN
18435	1526	10	long	long	JJ
18435	1526	11	strips	strip	NNS
18435	1526	12	of	of	IN
18435	1526	13	bread	bread	NN
18435	1526	14	cut	cut	VBN
18435	1526	15	to	to	IN
18435	1526	16	the	the	DT
18435	1526	17	thinness	thinness	NN
18435	1526	18	of	of	IN
18435	1526	19	afternoon	afternoon	NN
18435	1526	20	tea	tea	NN
18435	1526	21	sandwiches	sandwich	NNS
18435	1526	22	,	,	,
18435	1526	23	then	then	RB
18435	1526	24	toasted	toast	VBD
18435	1526	25	a	a	DT
18435	1526	26	delicate	delicate	JJ
18435	1526	27	brown	brown	NN
18435	1526	28	.	.	.
18435	1527	1	All	all	DT
18435	1527	2	are	be	VBP
18435	1527	3	lightly	lightly	RB
18435	1527	4	buttered	butter	VBN
18435	1527	5	and	and	CC
18435	1527	6	piled	pile	VBN
18435	1527	7	on	on	RP
18435	1527	8	a	a	DT
18435	1527	9	hot	hot	JJ
18435	1527	10	plate	plate	NN
18435	1527	11	log	log	NN
18435	1527	12	cabin	cabin	NN
18435	1527	13	fashion	fashion	NN
18435	1527	14	.	.	.
18435	1528	1	~OLD	~OLD	NFP
18435	1528	2	FASHION	fashion	NN
18435	1528	3	RUSKS~--At	rusks~--at	NN
18435	1528	4	night	night	NN
18435	1528	5	make	make	VBP
18435	1528	6	a	a	DT
18435	1528	7	sponge	sponge	NN
18435	1528	8	as	as	IN
18435	1528	9	for	for	IN
18435	1528	10	bread	bread	NN
18435	1528	11	with	with	IN
18435	1528	12	two	two	CD
18435	1528	13	cups	cup	NNS
18435	1528	14	of	of	IN
18435	1528	15	scalded	scald	VBN
18435	1528	16	milk	milk	NN
18435	1528	17	,	,	,
18435	1528	18	a	a	DT
18435	1528	19	teaspoon	teaspoon	NN
18435	1528	20	of	of	IN
18435	1528	21	salt	salt	NN
18435	1528	22	,	,	,
18435	1528	23	yeast	yeast	NN
18435	1528	24	and	and	CC
18435	1528	25	flour	flour	NN
18435	1528	26	.	.	.
18435	1529	1	In	in	IN
18435	1529	2	the	the	DT
18435	1529	3	morning	morning	NN
18435	1529	4	put	put	VBD
18435	1529	5	half	half	PDT
18435	1529	6	a	a	DT
18435	1529	7	cup	cup	NN
18435	1529	8	of	of	IN
18435	1529	9	butter	butter	NN
18435	1529	10	into	into	IN
18435	1529	11	two	two	CD
18435	1529	12	cups	cup	NNS
18435	1529	13	of	of	IN
18435	1529	14	milk	milk	NN
18435	1529	15	and	and	CC
18435	1529	16	heat	heat	NN
18435	1529	17	until	until	IN
18435	1529	18	the	the	DT
18435	1529	19	butter	butter	NN
18435	1529	20	is	be	VBZ
18435	1529	21	barely	barely	RB
18435	1529	22	melted	melt	VBN
18435	1529	23	,	,	,
18435	1529	24	add	add	VB
18435	1529	25	this	this	DT
18435	1529	26	to	to	IN
18435	1529	27	the	the	DT
18435	1529	28	sponge	sponge	NN
18435	1529	29	,	,	,
18435	1529	30	one	one	CD
18435	1529	31	cup	cup	NN
18435	1529	32	of	of	IN
18435	1529	33	sugar	sugar	NN
18435	1529	34	and	and	CC
18435	1529	35	three	three	CD
18435	1529	36	beaten	beat	VBN
18435	1529	37	eggs	egg	NNS
18435	1529	38	.	.	.
18435	1530	1	Add	add	VB
18435	1530	2	flour	flour	NN
18435	1530	3	to	to	TO
18435	1530	4	make	make	VB
18435	1530	5	a	a	DT
18435	1530	6	dough	dough	NN
18435	1530	7	that	that	WDT
18435	1530	8	can	can	MD
18435	1530	9	be	be	VB
18435	1530	10	kneaded	knead	VBN
18435	1530	11	.	.	.
18435	1531	1	Let	let	VB
18435	1531	2	rise	rise	VB
18435	1531	3	very	very	RB
18435	1531	4	light	light	NN
18435	1531	5	.	.	.
18435	1532	1	Roll	roll	VB
18435	1532	2	out	out	RP
18435	1532	3	one	one	CD
18435	1532	4	and	and	CC
18435	1532	5	one	one	CD
18435	1532	6	-	-	HYPH
18435	1532	7	half	half	NN
18435	1532	8	inches	inch	NNS
18435	1532	9	thick	thick	JJ
18435	1532	10	,	,	,
18435	1532	11	cut	cut	VBN
18435	1532	12	in	in	IN
18435	1532	13	round	round	JJ
18435	1532	14	cakes	cake	NNS
18435	1532	15	,	,	,
18435	1532	16	let	let	VB
18435	1532	17	rise	rise	VB
18435	1532	18	and	and	CC
18435	1532	19	bake	bake	VB
18435	1532	20	a	a	DT
18435	1532	21	deep	deep	JJ
18435	1532	22	yellow	yellow	JJ
18435	1532	23	color	color	NN
18435	1532	24	.	.	.
18435	1533	1	~WAFFLES	~WAFFLES	NFP
18435	1533	2	SOUTHERN	SOUTHERN	NNS
18435	1533	3	STYLE~--One	style~--one	CD
18435	1533	4	pint	pint	NN
18435	1533	5	of	of	IN
18435	1533	6	flour	flour	NN
18435	1533	7	,	,	,
18435	1533	8	one	one	CD
18435	1533	9	pint	pint	NN
18435	1533	10	buttermilk	buttermilk	NN
18435	1533	11	,	,	,
18435	1533	12	one	one	CD
18435	1533	13	egg	egg	NN
18435	1533	14	,	,	,
18435	1533	15	half	half	JJ
18435	1533	16	teaspoon	teaspoon	NN
18435	1533	17	soda	soda	NN
18435	1533	18	dissolved	dissolve	VBN
18435	1533	19	in	in	IN
18435	1533	20	little	little	JJ
18435	1533	21	water	water	NN
18435	1533	22	,	,	,
18435	1533	23	one	one	CD
18435	1533	24	teaspoon	teaspoon	NN
18435	1533	25	sugar	sugar	NN
18435	1533	26	,	,	,
18435	1533	27	one	one	CD
18435	1533	28	teaspoon	teaspoon	NN
18435	1533	29	salt	salt	NN
18435	1533	30	,	,	,
18435	1533	31	one	one	CD
18435	1533	32	teaspoon	teaspoon	NN
18435	1533	33	baking	baking	NN
18435	1533	34	powder	powder	NN
18435	1533	35	,	,	,
18435	1533	36	one	one	CD
18435	1533	37	tablespoon	tablespoon	NN
18435	1533	38	cornmeal	cornmeal	NN
18435	1533	39	,	,	,
18435	1533	40	one	one	CD
18435	1533	41	tablespoon	tablespoon	NN
18435	1533	42	melted	melt	VBD
18435	1533	43	butter	butter	NN
18435	1533	44	.	.	.
18435	1534	1	Mix	mix	VB
18435	1534	2	as	as	IN
18435	1534	3	any	any	DT
18435	1534	4	other	other	JJ
18435	1534	5	batter	batter	NN
18435	1534	6	cake	cake	NN
18435	1534	7	or	or	CC
18435	1534	8	waffles	waffle	NNS
18435	1534	9	.	.	.
18435	1535	1	~WHOLE	~WHOLE	NFP
18435	1535	2	WHEAT	WHEAT	NNP
18435	1535	3	POPOVERS~--Put	POPOVERS~--Put	NNP
18435	1535	4	two	two	CD
18435	1535	5	-	-	HYPH
18435	1535	6	thirds	third	NNS
18435	1535	7	cup	cup	NN
18435	1535	8	of	of	IN
18435	1535	9	whole	whole	JJ
18435	1535	10	wheat	wheat	NN
18435	1535	11	meal	meal	NN
18435	1535	12	,	,	,
18435	1535	13	one	one	CD
18435	1535	14	and	and	CC
18435	1535	15	two	two	CD
18435	1535	16	-	-	HYPH
18435	1535	17	thirds	third	NNS
18435	1535	18	cup	cup	NN
18435	1535	19	of	of	IN
18435	1535	20	white	white	JJ
18435	1535	21	flour	flour	NN
18435	1535	22	,	,	,
18435	1535	23	and	and	CC
18435	1535	24	one	one	CD
18435	1535	25	-	-	HYPH
18435	1535	26	half	half	NN
18435	1535	27	level	level	NN
18435	1535	28	teaspoon	teaspoon	NN
18435	1535	29	of	of	IN
18435	1535	30	salt	salt	NN
18435	1535	31	into	into	IN
18435	1535	32	a	a	DT
18435	1535	33	sifter	sifter	NN
18435	1535	34	and	and	CC
18435	1535	35	sift	sift	VB
18435	1535	36	three	three	CD
18435	1535	37	times	time	NNS
18435	1535	38	.	.	.
18435	1536	1	Pour	pour	VB
18435	1536	2	two	two	CD
18435	1536	3	cups	cup	NNS
18435	1536	4	of	of	IN
18435	1536	5	milk	milk	NN
18435	1536	6	on	on	IN
18435	1536	7	slowly	slowly	RB
18435	1536	8	and	and	CC
18435	1536	9	stir	stir	VB
18435	1536	10	until	until	IN
18435	1536	11	smooth	smooth	JJ
18435	1536	12	.	.	.
18435	1537	1	Beat	beat	VB
18435	1537	2	two	two	CD
18435	1537	3	eggs	egg	NNS
18435	1537	4	five	five	CD
18435	1537	5	minutes	minute	NNS
18435	1537	6	,	,	,
18435	1537	7	add	add	VB
18435	1537	8	to	to	IN
18435	1537	9	the	the	DT
18435	1537	10	first	first	JJ
18435	1537	11	mixture	mixture	NN
18435	1537	12	,	,	,
18435	1537	13	and	and	CC
18435	1537	14	beat	beat	VBD
18435	1537	15	again	again	RB
18435	1537	16	for	for	IN
18435	1537	17	two	two	CD
18435	1537	18	minutes	minute	NNS
18435	1537	19	.	.	.
18435	1538	1	Turn	turn	VB
18435	1538	2	into	into	IN
18435	1538	3	hot	hot	JJ
18435	1538	4	greased	grease	VBN
18435	1538	5	iron	iron	NN
18435	1538	6	gem	gem	NN
18435	1538	7	pans	pan	NNS
18435	1538	8	and	and	CC
18435	1538	9	bake	bake	VB
18435	1538	10	half	half	PDT
18435	1538	11	an	an	DT
18435	1538	12	hour	hour	NN
18435	1538	13	in	in	IN
18435	1538	14	a	a	DT
18435	1538	15	rather	rather	RB
18435	1538	16	quick	quick	JJ
18435	1538	17	oven	oven	NN
18435	1538	18	.	.	.
18435	1539	1	~BERRY	~berry	JJ
18435	1539	2	MUFFINS~--Mix	MUFFINS~--Mix	NNP
18435	1539	3	two	two	CD
18435	1539	4	cups	cup	NNS
18435	1539	5	sifted	sift	VBD
18435	1539	6	flour	flour	NN
18435	1539	7	,	,	,
18435	1539	8	one	one	CD
18435	1539	9	-	-	HYPH
18435	1539	10	half	half	NN
18435	1539	11	teaspoon	teaspoon	NN
18435	1539	12	salt	salt	NN
18435	1539	13	and	and	CC
18435	1539	14	two	two	CD
18435	1539	15	rounded	rounded	JJ
18435	1539	16	teaspoons	teaspoon	NNS
18435	1539	17	baking	bake	VBG
18435	1539	18	powder	powder	NN
18435	1539	19	.	.	.
18435	1540	1	Cream	cream	NN
18435	1540	2	one	one	CD
18435	1540	3	-	-	HYPH
18435	1540	4	quarter	quarter	NN
18435	1540	5	cup	cup	NN
18435	1540	6	of	of	IN
18435	1540	7	butter	butter	NN
18435	1540	8	with	with	IN
18435	1540	9	one	one	CD
18435	1540	10	-	-	HYPH
18435	1540	11	half	half	NN
18435	1540	12	cup	cup	NN
18435	1540	13	sugar	sugar	NN
18435	1540	14	,	,	,
18435	1540	15	add	add	VB
18435	1540	16	well	well	RB
18435	1540	17	beaten	beat	VBN
18435	1540	18	yolk	yolk	NNP
18435	1540	19	of	of	IN
18435	1540	20	one	one	CD
18435	1540	21	egg	egg	NN
18435	1540	22	,	,	,
18435	1540	23	one	one	CD
18435	1540	24	cup	cup	NN
18435	1540	25	milk	milk	NN
18435	1540	26	,	,	,
18435	1540	27	the	the	DT
18435	1540	28	flour	flour	NN
18435	1540	29	mixture	mixture	NN
18435	1540	30	and	and	CC
18435	1540	31	white	white	NN
18435	1540	32	of	of	IN
18435	1540	33	egg	egg	NN
18435	1540	34	beaten	beat	VBN
18435	1540	35	stiff	stiff	JJ
18435	1540	36	.	.	.
18435	1541	1	Stir	stir	VB
18435	1541	2	in	in	IN
18435	1541	3	carefully	carefully	RB
18435	1541	4	one	one	CD
18435	1541	5	heaped	heaped	JJ
18435	1541	6	cup	cup	NN
18435	1541	7	blueberries	blueberry	NNS
18435	1541	8	which	which	WDT
18435	1541	9	have	have	VBP
18435	1541	10	been	be	VBN
18435	1541	11	picked	pick	VBN
18435	1541	12	over	over	RP
18435	1541	13	,	,	,
18435	1541	14	rinsed	rinse	VBN
18435	1541	15	,	,	,
18435	1541	16	dried	dry	VBN
18435	1541	17	and	and	CC
18435	1541	18	rolled	roll	VBN
18435	1541	19	in	in	IN
18435	1541	20	flour	flour	NN
18435	1541	21	.	.	.
18435	1542	1	Bake	bake	VB
18435	1542	2	in	in	IN
18435	1542	3	muffin	muffin	NNP
18435	1542	4	pans	pan	NNS
18435	1542	5	twenty	twenty	CD
18435	1542	6	minutes	minute	NNS
18435	1542	7	.	.	.
18435	1543	1	~BUTTERMILK	~BUTTERMILK	NFP
18435	1543	2	MUFFINS~--Sift	MUFFINS~--Sift	NNP
18435	1543	3	four	four	CD
18435	1543	4	cups	cup	NNS
18435	1543	5	of	of	IN
18435	1543	6	flour	flour	NN
18435	1543	7	,	,	,
18435	1543	8	one	one	CD
18435	1543	9	-	-	HYPH
18435	1543	10	quarter	quarter	NN
18435	1543	11	cup	cup	NN
18435	1543	12	of	of	IN
18435	1543	13	cornmeal	cornmeal	NN
18435	1543	14	,	,	,
18435	1543	15	and	and	CC
18435	1543	16	one	one	CD
18435	1543	17	level	level	NN
18435	1543	18	teaspoon	teaspoon	NN
18435	1543	19	each	each	DT
18435	1543	20	of	of	IN
18435	1543	21	salt	salt	NN
18435	1543	22	and	and	CC
18435	1543	23	soda	soda	VB
18435	1543	24	three	three	CD
18435	1543	25	times	time	NNS
18435	1543	26	.	.	.
18435	1544	1	Beat	beat	VB
18435	1544	2	two	two	CD
18435	1544	3	eggs	egg	NNS
18435	1544	4	well	well	RB
18435	1544	5	,	,	,
18435	1544	6	add	add	VB
18435	1544	7	a	a	DT
18435	1544	8	level	level	NN
18435	1544	9	tablespoon	tablespoon	NN
18435	1544	10	of	of	IN
18435	1544	11	sugar	sugar	NN
18435	1544	12	,	,	,
18435	1544	13	four	four	CD
18435	1544	14	cups	cup	NNS
18435	1544	15	of	of	IN
18435	1544	16	buttermilk	buttermilk	NN
18435	1544	17	,	,	,
18435	1544	18	the	the	DT
18435	1544	19	dry	dry	JJ
18435	1544	20	ingredients	ingredient	NNS
18435	1544	21	,	,	,
18435	1544	22	and	and	CC
18435	1544	23	beat	beat	VBD
18435	1544	24	hard	hard	RB
18435	1544	25	for	for	IN
18435	1544	26	two	two	CD
18435	1544	27	minutes	minute	NNS
18435	1544	28	.	.	.
18435	1545	1	Bake	bake	VB
18435	1545	2	in	in	IN
18435	1545	3	muffin	muffin	NN
18435	1545	4	rings	ring	NNS
18435	1545	5	or	or	CC
18435	1545	6	hot	hot	JJ
18435	1545	7	greased	greased	JJ
18435	1545	8	gem	gem	NN
18435	1545	9	pans	pan	NNS
18435	1545	10	.	.	.
18435	1546	1	One	one	CD
18435	1546	2	-	-	HYPH
18435	1546	3	half	half	NN
18435	1546	4	the	the	DT
18435	1546	5	recipe	recipe	NN
18435	1546	6	will	will	MD
18435	1546	7	be	be	VB
18435	1546	8	enough	enough	JJ
18435	1546	9	for	for	IN
18435	1546	10	a	a	DT
18435	1546	11	small	small	JJ
18435	1546	12	family	family	NN
18435	1546	13	.	.	.
18435	1547	1	~ENGLISH	~ENGLISH	NFP
18435	1547	2	MUFFINS~--One	MUFFINS~--One	NNP
18435	1547	3	pint	pint	VBP
18435	1547	4	milk	milk	NN
18435	1547	5	,	,	,
18435	1547	6	two	two	CD
18435	1547	7	level	level	NN
18435	1547	8	tablespoons	tablespoon	NNS
18435	1547	9	shortening	shorten	VBG
18435	1547	10	(	(	-LRB-
18435	1547	11	butter	butter	NN
18435	1547	12	or	or	CC
18435	1547	13	lard	lard	NN
18435	1547	14	)	)	-RRB-
18435	1547	15	,	,	,
18435	1547	16	two	two	CD
18435	1547	17	level	level	NN
18435	1547	18	teaspoons	teaspoon	NNS
18435	1547	19	sugar	sugar	VBP
18435	1547	20	,	,	,
18435	1547	21	one	one	CD
18435	1547	22	level	level	NN
18435	1547	23	teaspoon	teaspoon	NN
18435	1547	24	salt	salt	NN
18435	1547	25	,	,	,
18435	1547	26	one	one	CD
18435	1547	27	yeast	yeast	NN
18435	1547	28	cake	cake	NN
18435	1547	29	dissolved	dissolve	VBN
18435	1547	30	in	in	IN
18435	1547	31	one	one	CD
18435	1547	32	-	-	HYPH
18435	1547	33	fourth	fourth	JJ
18435	1547	34	cup	cup	NNP
18435	1547	35	lukewarm	lukewarm	NNP
18435	1547	36	water	water	NN
18435	1547	37	,	,	,
18435	1547	38	flour	flour	NN
18435	1547	39	.	.	.
18435	1548	1	Scald	Scald	NNP
18435	1548	2	the	the	DT
18435	1548	3	milk	milk	NN
18435	1548	4	and	and	CC
18435	1548	5	add	add	VB
18435	1548	6	the	the	DT
18435	1548	7	shortening	shortening	NN
18435	1548	8	,	,	,
18435	1548	9	sugar	sugar	NN
18435	1548	10	,	,	,
18435	1548	11	and	and	CC
18435	1548	12	salt	salt	NN
18435	1548	13	.	.	.
18435	1549	1	When	when	WRB
18435	1549	2	lukewarm	lukewarm	NNP
18435	1549	3	add	add	VBP
18435	1549	4	the	the	DT
18435	1549	5	yeast	yeast	NN
18435	1549	6	and	and	CC
18435	1549	7	sufficient	sufficient	JJ
18435	1549	8	flour	flour	NN
18435	1549	9	to	to	TO
18435	1549	10	make	make	VB
18435	1549	11	a	a	DT
18435	1549	12	good	good	JJ
18435	1549	13	batter	batter	NN
18435	1549	14	.	.	.
18435	1550	1	Here	here	RB
18435	1550	2	one	one	PRP
18435	1550	3	's	's	POS
18435	1550	4	judgment	judgment	NN
18435	1550	5	must	must	MD
18435	1550	6	be	be	VB
18435	1550	7	used	use	VBN
18435	1550	8	.	.	.
18435	1551	1	Beat	beat	VB
18435	1551	2	well	well	RB
18435	1551	3	and	and	CC
18435	1551	4	let	let	VB
18435	1551	5	rise	rise	NN
18435	1551	6	until	until	IN
18435	1551	7	double	double	JJ
18435	1551	8	in	in	IN
18435	1551	9	bulk	bulk	NN
18435	1551	10	.	.	.
18435	1552	1	Warm	warm	JJ
18435	1552	2	and	and	CC
18435	1552	3	butter	butter	VB
18435	1552	4	a	a	DT
18435	1552	5	griddle	griddle	NN
18435	1552	6	and	and	CC
18435	1552	7	place	place	NN
18435	1552	8	on	on	IN
18435	1552	9	it	-PRON-	PRP
18435	1552	10	buttered	butter	VBD
18435	1552	11	muffin	muffin	NN
18435	1552	12	rings	ring	NNS
18435	1552	13	.	.	.
18435	1553	1	Fill	fill	VB
18435	1553	2	not	not	RB
18435	1553	3	quite	quite	RB
18435	1553	4	half	half	RB
18435	1553	5	full	full	JJ
18435	1553	6	of	of	IN
18435	1553	7	the	the	DT
18435	1553	8	batter	batter	NN
18435	1553	9	,	,	,
18435	1553	10	cover	cover	VB
18435	1553	11	and	and	CC
18435	1553	12	cook	cook	VB
18435	1553	13	slowly	slowly	RB
18435	1553	14	until	until	IN
18435	1553	15	double	double	JJ
18435	1553	16	,	,	,
18435	1553	17	then	then	RB
18435	1553	18	heat	heat	VB
18435	1553	19	the	the	DT
18435	1553	20	griddle	griddle	NN
18435	1553	21	quickly	quickly	RB
18435	1553	22	and	and	CC
18435	1553	23	cook	cook	VB
18435	1553	24	for	for	IN
18435	1553	25	about	about	RB
18435	1553	26	ten	ten	CD
18435	1553	27	minutes	minute	NNS
18435	1553	28	,	,	,
18435	1553	29	browning	brown	VBG
18435	1553	30	nicely	nicely	RB
18435	1553	31	underneath	underneath	RB
18435	1553	32	.	.	.
18435	1554	1	Then	then	RB
18435	1554	2	turn	turn	VB
18435	1554	3	them	-PRON-	PRP
18435	1554	4	and	and	CC
18435	1554	5	brown	brown	VB
18435	1554	6	the	the	DT
18435	1554	7	other	other	JJ
18435	1554	8	side	side	NN
18435	1554	9	.	.	.
18435	1555	1	When	when	WRB
18435	1555	2	cool	cool	JJ
18435	1555	3	split	split	NN
18435	1555	4	,	,	,
18435	1555	5	toast	toast	NN
18435	1555	6	and	and	CC
18435	1555	7	butter	butter	NN
18435	1555	8	.	.	.
18435	1556	1	~GRAHAM	~GRAHAM	NFP
18435	1556	2	MUFFINS~--Heat	muffins~--heat	CD
18435	1556	3	to	to	IN
18435	1556	4	the	the	DT
18435	1556	5	boiling	boiling	NN
18435	1556	6	point	point	NN
18435	1556	7	two	two	CD
18435	1556	8	cups	cup	NNS
18435	1556	9	of	of	IN
18435	1556	10	milk	milk	NN
18435	1556	11	,	,	,
18435	1556	12	add	add	VB
18435	1556	13	a	a	DT
18435	1556	14	tablespoon	tablespoon	NN
18435	1556	15	of	of	IN
18435	1556	16	butter	butter	NN
18435	1556	17	and	and	CC
18435	1556	18	stir	stir	NN
18435	1556	19	until	until	IN
18435	1556	20	melted	melt	VBN
18435	1556	21	.	.	.
18435	1557	1	Sift	Sift	NNP
18435	1557	2	two	two	CD
18435	1557	3	cups	cup	NNS
18435	1557	4	of	of	IN
18435	1557	5	whole	whole	JJ
18435	1557	6	wheat	wheat	NN
18435	1557	7	flour	flour	NN
18435	1557	8	,	,	,
18435	1557	9	one	one	CD
18435	1557	10	-	-	HYPH
18435	1557	11	half	half	NN
18435	1557	12	cup	cup	NN
18435	1557	13	of	of	IN
18435	1557	14	white	white	JJ
18435	1557	15	flour	flour	NN
18435	1557	16	,	,	,
18435	1557	17	two	two	CD
18435	1557	18	teaspoons	teaspoon	NNS
18435	1557	19	of	of	IN
18435	1557	20	baking	bake	VBG
18435	1557	21	powder	powder	NN
18435	1557	22	.	.	.
18435	1558	1	Pour	pour	VB
18435	1558	2	on	on	IN
18435	1558	3	the	the	DT
18435	1558	4	milk	milk	NN
18435	1558	5	and	and	CC
18435	1558	6	butter	butter	NN
18435	1558	7	,	,	,
18435	1558	8	beat	beat	VBD
18435	1558	9	,	,	,
18435	1558	10	add	add	VB
18435	1558	11	the	the	DT
18435	1558	12	yolks	yolk	NNS
18435	1558	13	of	of	IN
18435	1558	14	two	two	CD
18435	1558	15	eggs	egg	NNS
18435	1558	16	well	well	RB
18435	1558	17	beaten	beat	VBN
18435	1558	18	,	,	,
18435	1558	19	then	then	RB
18435	1558	20	the	the	DT
18435	1558	21	stiffly	stiffly	JJ
18435	1558	22	beaten	beat	VBN
18435	1558	23	whites	white	NNS
18435	1558	24	.	.	.
18435	1559	1	Bake	bake	VB
18435	1559	2	in	in	IN
18435	1559	3	hot	hot	JJ
18435	1559	4	greased	greased	JJ
18435	1559	5	gem	gem	NN
18435	1559	6	pans	pan	NNS
18435	1559	7	.	.	.
18435	1560	1	~HOMINY	~HOMINY	NFP
18435	1560	2	MUFFINS~--Sift	MUFFINS~--Sift	NNP
18435	1560	3	twice	twice	RB
18435	1560	4	together	together	RB
18435	1560	5	one	one	CD
18435	1560	6	and	and	CC
18435	1560	7	one	one	CD
18435	1560	8	-	-	HYPH
18435	1560	9	half	half	NN
18435	1560	10	cups	cup	NNS
18435	1560	11	of	of	IN
18435	1560	12	flour	flour	NN
18435	1560	13	,	,	,
18435	1560	14	three	three	CD
18435	1560	15	level	level	NN
18435	1560	16	teaspoons	teaspoon	NNS
18435	1560	17	of	of	IN
18435	1560	18	baking	bake	VBG
18435	1560	19	powder	powder	NN
18435	1560	20	,	,	,
18435	1560	21	one	one	CD
18435	1560	22	level	level	NN
18435	1560	23	tablespoon	tablespoon	NN
18435	1560	24	of	of	IN
18435	1560	25	sugar	sugar	NN
18435	1560	26	,	,	,
18435	1560	27	and	and	CC
18435	1560	28	a	a	DT
18435	1560	29	saltspoon	saltspoon	NN
18435	1560	30	of	of	IN
18435	1560	31	salt	salt	NN
18435	1560	32	.	.	.
18435	1561	1	To	to	IN
18435	1561	2	one	one	CD
18435	1561	3	cup	cup	NN
18435	1561	4	of	of	IN
18435	1561	5	boiled	boil	VBN
18435	1561	6	hominy	hominy	NNP
18435	1561	7	add	add	VB
18435	1561	8	two	two	CD
18435	1561	9	tablespoons	tablespoon	NNS
18435	1561	10	of	of	IN
18435	1561	11	melted	melted	JJ
18435	1561	12	butter	butter	NN
18435	1561	13	and	and	CC
18435	1561	14	one	one	CD
18435	1561	15	cup	cup	NN
18435	1561	16	of	of	IN
18435	1561	17	milk	milk	NN
18435	1561	18	.	.	.
18435	1562	1	Add	add	VB
18435	1562	2	to	to	IN
18435	1562	3	the	the	DT
18435	1562	4	dry	dry	JJ
18435	1562	5	ingredients	ingredient	NNS
18435	1562	6	and	and	CC
18435	1562	7	beat	beat	VBD
18435	1562	8	,	,	,
18435	1562	9	then	then	RB
18435	1562	10	add	add	VB
18435	1562	11	two	two	CD
18435	1562	12	well	well	RB
18435	1562	13	beaten	beat	VBN
18435	1562	14	eggs	egg	NNS
18435	1562	15	.	.	.
18435	1563	1	Pour	pour	VB
18435	1563	2	the	the	DT
18435	1563	3	batter	batter	NN
18435	1563	4	into	into	IN
18435	1563	5	hot	hot	JJ
18435	1563	6	greased	greased	JJ
18435	1563	7	gem	gem	NN
18435	1563	8	pans	pan	NNS
18435	1563	9	and	and	CC
18435	1563	10	bake	bake	NN
18435	1563	11	.	.	.
18435	1564	1	~MUFFINS~--Sift	~MUFFINS~--Sift	NFP
18435	1564	2	a	a	DT
18435	1564	3	saltspoon	saltspoon	NN
18435	1564	4	of	of	IN
18435	1564	5	salt	salt	NN
18435	1564	6	,	,	,
18435	1564	7	two	two	CD
18435	1564	8	level	level	NN
18435	1564	9	teaspoons	teaspoon	NNS
18435	1564	10	of	of	IN
18435	1564	11	baking	bake	VBG
18435	1564	12	powder	powder	NN
18435	1564	13	,	,	,
18435	1564	14	and	and	CC
18435	1564	15	two	two	CD
18435	1564	16	cups	cup	NNS
18435	1564	17	of	of	IN
18435	1564	18	flour	flour	NN
18435	1564	19	together	together	RB
18435	1564	20	.	.	.
18435	1565	1	Beat	beat	VB
18435	1565	2	the	the	DT
18435	1565	3	yolks	yolk	NNS
18435	1565	4	of	of	IN
18435	1565	5	two	two	CD
18435	1565	6	eggs	egg	NNS
18435	1565	7	,	,	,
18435	1565	8	add	add	VB
18435	1565	9	one	one	CD
18435	1565	10	cup	cup	NN
18435	1565	11	of	of	IN
18435	1565	12	milk	milk	NN
18435	1565	13	,	,	,
18435	1565	14	two	two	CD
18435	1565	15	tablespoons	tablespoon	NNS
18435	1565	16	of	of	IN
18435	1565	17	melted	melted	JJ
18435	1565	18	butter	butter	NN
18435	1565	19	,	,	,
18435	1565	20	and	and	CC
18435	1565	21	the	the	DT
18435	1565	22	dry	dry	JJ
18435	1565	23	ingredients	ingredient	NNS
18435	1565	24	.	.	.
18435	1566	1	Beat	beat	VB
18435	1566	2	,	,	,
18435	1566	3	add	add	VB
18435	1566	4	lightly	lightly	RB
18435	1566	5	the	the	DT
18435	1566	6	stiffly	stiffly	NN
18435	1566	7	beaten	beat	VBN
18435	1566	8	whites	white	NNS
18435	1566	9	of	of	IN
18435	1566	10	two	two	CD
18435	1566	11	eggs	egg	NNS
18435	1566	12	,	,	,
18435	1566	13	fill	fill	VB
18435	1566	14	hot	hot	JJ
18435	1566	15	buttered	buttered	NN
18435	1566	16	gem	gem	NN
18435	1566	17	pans	pan	VBZ
18435	1566	18	two	two	CD
18435	1566	19	-	-	HYPH
18435	1566	20	thirds	third	NNS
18435	1566	21	full	full	JJ
18435	1566	22	,	,	,
18435	1566	23	and	and	CC
18435	1566	24	bake	bake	VB
18435	1566	25	in	in	RP
18435	1566	26	a	a	DT
18435	1566	27	hot	hot	JJ
18435	1566	28	oven	oven	NN
18435	1566	29	.	.	.
18435	1567	1	~QUICK	~QUICK	NFP
18435	1567	2	MUFFINS	MUFFINS	NNP
18435	1567	3	IN	in	IN
18435	1567	4	RINGS~--Beat	rings~--beat	CD
18435	1567	5	two	two	CD
18435	1567	6	eggs	egg	NNS
18435	1567	7	,	,	,
18435	1567	8	yolks	yolk	NNS
18435	1567	9	and	and	CC
18435	1567	10	whites	white	NNS
18435	1567	11	separately	separately	RB
18435	1567	12	.	.	.
18435	1568	1	Add	add	VB
18435	1568	2	to	to	IN
18435	1568	3	the	the	DT
18435	1568	4	yolks	yolk	NNS
18435	1568	5	two	two	CD
18435	1568	6	cups	cup	NNS
18435	1568	7	of	of	IN
18435	1568	8	milk	milk	NN
18435	1568	9	,	,	,
18435	1568	10	one	one	CD
18435	1568	11	level	level	NN
18435	1568	12	teaspoon	teaspoon	NN
18435	1568	13	of	of	IN
18435	1568	14	salt	salt	NN
18435	1568	15	,	,	,
18435	1568	16	one	one	CD
18435	1568	17	tablespoon	tablespoon	NN
18435	1568	18	of	of	IN
18435	1568	19	melted	melted	JJ
18435	1568	20	butter	butter	NN
18435	1568	21	and	and	CC
18435	1568	22	two	two	CD
18435	1568	23	cups	cup	NNS
18435	1568	24	of	of	IN
18435	1568	25	flour	flour	NN
18435	1568	26	in	in	IN
18435	1568	27	which	which	WDT
18435	1568	28	two	two	CD
18435	1568	29	level	level	NN
18435	1568	30	teaspoons	teaspoon	NNS
18435	1568	31	of	of	IN
18435	1568	32	baking	bake	VBG
18435	1568	33	powder	powder	NN
18435	1568	34	have	have	VBP
18435	1568	35	been	be	VBN
18435	1568	36	sifted	sift	VBN
18435	1568	37	,	,	,
18435	1568	38	and	and	CC
18435	1568	39	last	last	JJ
18435	1568	40	the	the	DT
18435	1568	41	stiffly	stiffly	JJ
18435	1568	42	beaten	beat	VBN
18435	1568	43	whites	white	NNS
18435	1568	44	of	of	IN
18435	1568	45	the	the	DT
18435	1568	46	eggs	egg	NNS
18435	1568	47	.	.	.
18435	1569	1	When	when	WRB
18435	1569	2	well	well	RB
18435	1569	3	mixed	mixed	JJ
18435	1569	4	bake	bake	NN
18435	1569	5	in	in	IN
18435	1569	6	greased	greased	JJ
18435	1569	7	muffin	muffin	NN
18435	1569	8	rings	ring	NNS
18435	1569	9	on	on	IN
18435	1569	10	a	a	DT
18435	1569	11	hot	hot	JJ
18435	1569	12	griddle	griddle	NN
18435	1569	13	.	.	.
18435	1570	1	Turn	turn	VB
18435	1570	2	over	over	RP
18435	1570	3	when	when	WRB
18435	1570	4	risen	rise	VBN
18435	1570	5	and	and	CC
18435	1570	6	set	set	VBD
18435	1570	7	,	,	,
18435	1570	8	as	as	IN
18435	1570	9	both	both	DT
18435	1570	10	sides	side	NNS
18435	1570	11	must	must	MD
18435	1570	12	be	be	VB
18435	1570	13	browned	brown	VBN
18435	1570	14	.	.	.
18435	1571	1	~BOILED	~BOILED	NNP
18435	1571	2	RICE	rice	NN
18435	1571	3	MUFFINS~--To	MUFFINS~--To	NNS
18435	1571	4	make	make	VBP
18435	1571	5	muffins	muffin	NNS
18435	1571	6	with	with	IN
18435	1571	7	cooked	cooked	JJ
18435	1571	8	rice	rice	NN
18435	1571	9	,	,	,
18435	1571	10	sift	sift	VBP
18435	1571	11	two	two	CD
18435	1571	12	and	and	CC
18435	1571	13	one	one	CD
18435	1571	14	-	-	HYPH
18435	1571	15	quarter	quarter	NN
18435	1571	16	cups	cup	NNS
18435	1571	17	of	of	IN
18435	1571	18	flour	flour	NN
18435	1571	19	twice	twice	RB
18435	1571	20	with	with	IN
18435	1571	21	five	five	CD
18435	1571	22	level	level	NN
18435	1571	23	teaspoons	teaspoon	NNS
18435	1571	24	of	of	IN
18435	1571	25	baking	bake	VBG
18435	1571	26	powder	powder	NN
18435	1571	27	,	,	,
18435	1571	28	one	one	CD
18435	1571	29	rounding	round	VBG
18435	1571	30	tablespoon	tablespoon	NN
18435	1571	31	of	of	IN
18435	1571	32	sugar	sugar	NN
18435	1571	33	,	,	,
18435	1571	34	and	and	CC
18435	1571	35	a	a	DT
18435	1571	36	saltspoon	saltspoon	NN
18435	1571	37	of	of	IN
18435	1571	38	salt	salt	NN
18435	1571	39	.	.	.
18435	1572	1	Put	put	VB
18435	1572	2	in	in	RP
18435	1572	3	one	one	CD
18435	1572	4	well	well	RB
18435	1572	5	beaten	beat	VBN
18435	1572	6	egg	egg	NN
18435	1572	7	,	,	,
18435	1572	8	half	half	PDT
18435	1572	9	a	a	DT
18435	1572	10	cup	cup	NN
18435	1572	11	of	of	IN
18435	1572	12	milk	milk	NN
18435	1572	13	,	,	,
18435	1572	14	and	and	CC
18435	1572	15	three	three	CD
18435	1572	16	-	-	HYPH
18435	1572	17	quarters	quarter	NNS
18435	1572	18	cup	cup	NN
18435	1572	19	of	of	IN
18435	1572	20	boiled	boil	VBN
18435	1572	21	rice	rice	NN
18435	1572	22	mixed	mix	VBN
18435	1572	23	with	with	IN
18435	1572	24	another	another	DT
18435	1572	25	half	half	JJ
18435	1572	26	cup	cup	NN
18435	1572	27	of	of	IN
18435	1572	28	milk	milk	NN
18435	1572	29	,	,	,
18435	1572	30	and	and	CC
18435	1572	31	two	two	CD
18435	1572	32	tablespoons	tablespoon	NNS
18435	1572	33	of	of	IN
18435	1572	34	melted	melted	JJ
18435	1572	35	butter	butter	NN
18435	1572	36	.	.	.
18435	1573	1	Beat	beat	VB
18435	1573	2	well	well	RB
18435	1573	3	,	,	,
18435	1573	4	pour	pour	VBP
18435	1573	5	into	into	IN
18435	1573	6	hot	hot	JJ
18435	1573	7	gem	gem	NN
18435	1573	8	pans	pan	NNS
18435	1573	9	and	and	CC
18435	1573	10	bake	bake	NN
18435	1573	11	.	.	.
18435	1574	1	~BOSTON	~boston	JJ
18435	1574	2	BROWN	BROWN	NNP
18435	1574	3	BREAD~--To	BREAD~--To	NNS
18435	1574	4	make	make	VBP
18435	1574	5	one	one	CD
18435	1574	6	loaf	loaf	NN
18435	1574	7	sift	sift	VB
18435	1574	8	together	together	RB
18435	1574	9	one	one	CD
18435	1574	10	cup	cup	NN
18435	1574	11	of	of	IN
18435	1574	12	cornmeal	cornmeal	NN
18435	1574	13	,	,	,
18435	1574	14	one	one	CD
18435	1574	15	cup	cup	NN
18435	1574	16	rye	rye	NNP
18435	1574	17	meal	meal	NNP
18435	1574	18	,	,	,
18435	1574	19	and	and	CC
18435	1574	20	one	one	CD
18435	1574	21	cup	cup	NN
18435	1574	22	of	of	IN
18435	1574	23	graham	graham	NNP
18435	1574	24	flour	flour	NN
18435	1574	25	,	,	,
18435	1574	26	with	with	IN
18435	1574	27	three	three	CD
18435	1574	28	-	-	HYPH
18435	1574	29	quarters	quarter	NNS
18435	1574	30	cup	cup	NN
18435	1574	31	of	of	IN
18435	1574	32	molasses	molasse	NNS
18435	1574	33	and	and	CC
18435	1574	34	one	one	CD
18435	1574	35	and	and	CC
18435	1574	36	three	three	CD
18435	1574	37	-	-	HYPH
18435	1574	38	quarters	quarter	NNS
18435	1574	39	cup	cup	VB
18435	1574	40	sweet	sweet	JJ
18435	1574	41	milk	milk	NN
18435	1574	42	.	.	.
18435	1575	1	Add	add	VB
18435	1575	2	one	one	CD
18435	1575	3	-	-	HYPH
18435	1575	4	half	half	NN
18435	1575	5	teaspoonful	teaspoonful	JJ
18435	1575	6	of	of	IN
18435	1575	7	soda	soda	NN
18435	1575	8	dissolved	dissolve	VBN
18435	1575	9	in	in	IN
18435	1575	10	warm	warm	JJ
18435	1575	11	water	water	NN
18435	1575	12	.	.	.
18435	1576	1	Turn	turn	VB
18435	1576	2	into	into	IN
18435	1576	3	a	a	DT
18435	1576	4	well	well	RB
18435	1576	5	buttered	butter	VBN
18435	1576	6	mold	mold	NN
18435	1576	7	which	which	WDT
18435	1576	8	may	may	MD
18435	1576	9	be	be	VB
18435	1576	10	a	a	DT
18435	1576	11	five	five	CD
18435	1576	12	-	-	HYPH
18435	1576	13	pound	pound	NN
18435	1576	14	lard	lard	NN
18435	1576	15	pail	pail	NN
18435	1576	16	,	,	,
18435	1576	17	if	if	IN
18435	1576	18	no	no	DT
18435	1576	19	other	other	JJ
18435	1576	20	mold	mold	NN
18435	1576	21	is	be	VBZ
18435	1576	22	handy	handy	JJ
18435	1576	23	.	.	.
18435	1577	1	Set	Set	VBN
18435	1577	2	on	on	IN
18435	1577	3	something	something	NN
18435	1577	4	that	that	WDT
18435	1577	5	will	will	MD
18435	1577	6	keep	keep	VB
18435	1577	7	mold	mold	NN
18435	1577	8	from	from	IN
18435	1577	9	bottom	bottom	NN
18435	1577	10	of	of	IN
18435	1577	11	kettle	kettle	NN
18435	1577	12	and	and	CC
18435	1577	13	turn	turn	VB
18435	1577	14	enough	enough	JJ
18435	1577	15	boiling	boiling	NN
18435	1577	16	water	water	NN
18435	1577	17	to	to	TO
18435	1577	18	come	come	VB
18435	1577	19	half	half	JJ
18435	1577	20	way	way	NN
18435	1577	21	up	up	RB
18435	1577	22	on	on	IN
18435	1577	23	the	the	DT
18435	1577	24	mold	mold	NN
18435	1577	25	.	.	.
18435	1578	1	Cover	cover	VB
18435	1578	2	the	the	DT
18435	1578	3	kettle	kettle	NN
18435	1578	4	and	and	CC
18435	1578	5	keep	keep	VB
18435	1578	6	the	the	DT
18435	1578	7	kettle	kettle	NN
18435	1578	8	boiling	boil	VBG
18435	1578	9	steadily	steadily	RB
18435	1578	10	for	for	IN
18435	1578	11	three	three	CD
18435	1578	12	and	and	CC
18435	1578	13	one	one	CD
18435	1578	14	-	-	HYPH
18435	1578	15	half	half	NN
18435	1578	16	hours	hour	NNS
18435	1578	17	.	.	.
18435	1579	1	If	if	IN
18435	1579	2	water	water	NN
18435	1579	3	boils	boil	VBZ
18435	1579	4	away	away	RB
18435	1579	5	add	add	VB
18435	1579	6	enough	enough	JJ
18435	1579	7	boiling	boiling	NN
18435	1579	8	water	water	NN
18435	1579	9	to	to	TO
18435	1579	10	keep	keep	VB
18435	1579	11	the	the	DT
18435	1579	12	same	same	JJ
18435	1579	13	amount	amount	NN
18435	1579	14	of	of	IN
18435	1579	15	water	water	NN
18435	1579	16	in	in	IN
18435	1579	17	kettle	kettle	NN
18435	1579	18	.	.	.
18435	1580	1	Put	put	VB
18435	1580	2	in	in	RP
18435	1580	3	molds	mold	NNS
18435	1580	4	and	and	CC
18435	1580	5	cut	cut	VBP
18435	1580	6	when	when	WRB
18435	1580	7	cool	cool	JJ
18435	1580	8	.	.	.
18435	1581	1	~CRISP	~CRISP	NFP
18435	1581	2	WHITE	WHITE	NNP
18435	1581	3	CORNCAKE~--Two	CORNCAKE~--Two	NNP
18435	1581	4	cups	cup	NNS
18435	1581	5	scalded	scald	VBD
18435	1581	6	milk	milk	NN
18435	1581	7	,	,	,
18435	1581	8	one	one	CD
18435	1581	9	cup	cup	NN
18435	1581	10	white	white	JJ
18435	1581	11	cornmeal	cornmeal	NN
18435	1581	12	,	,	,
18435	1581	13	two	two	CD
18435	1581	14	level	level	NN
18435	1581	15	teaspoons	teaspoon	NNS
18435	1581	16	salt	salt	NN
18435	1581	17	.	.	.
18435	1582	1	Mix	mix	VB
18435	1582	2	the	the	DT
18435	1582	3	salt	salt	NN
18435	1582	4	and	and	CC
18435	1582	5	cornmeal	cornmeal	NN
18435	1582	6	and	and	CC
18435	1582	7	add	add	VB
18435	1582	8	gradually	gradually	RB
18435	1582	9	the	the	DT
18435	1582	10	hot	hot	JJ
18435	1582	11	milk	milk	NN
18435	1582	12	.	.	.
18435	1583	1	When	when	WRB
18435	1583	2	well	well	RB
18435	1583	3	mixed	mixed	JJ
18435	1583	4	,	,	,
18435	1583	5	pour	pour	VBP
18435	1583	6	into	into	IN
18435	1583	7	a	a	DT
18435	1583	8	buttered	butter	VBN
18435	1583	9	dripping	drip	VBG
18435	1583	10	pan	pan	NN
18435	1583	11	and	and	CC
18435	1583	12	bake	bake	VB
18435	1583	13	in	in	IN
18435	1583	14	a	a	DT
18435	1583	15	moderate	moderate	JJ
18435	1583	16	oven	oven	NN
18435	1583	17	until	until	IN
18435	1583	18	crisp	crisp	NNS
18435	1583	19	.	.	.
18435	1584	1	Serve	serve	VB
18435	1584	2	cut	cut	VBN
18435	1584	3	in	in	IN
18435	1584	4	squares	square	NNS
18435	1584	5	.	.	.
18435	1585	1	The	the	DT
18435	1585	2	mixture	mixture	NN
18435	1585	3	should	should	MD
18435	1585	4	not	not	RB
18435	1585	5	be	be	VB
18435	1585	6	more	more	JJR
18435	1585	7	than	than	IN
18435	1585	8	one	one	CD
18435	1585	9	-	-	HYPH
18435	1585	10	fourth	fourth	NN
18435	1585	11	inch	inch	NN
18435	1585	12	deep	deep	RB
18435	1585	13	when	when	WRB
18435	1585	14	poured	pour	VBD
18435	1585	15	into	into	IN
18435	1585	16	pan	pan	NN
18435	1585	17	.	.	.
18435	1586	1	~CROUTONS~--Croutons	~CROUTONS~--Croutons	NFP
18435	1586	2	made	make	VBN
18435	1586	3	coarsely	coarsely	RB
18435	1586	4	are	be	VBP
18435	1586	5	no	no	DT
18435	1586	6	addition	addition	NN
18435	1586	7	to	to	IN
18435	1586	8	a	a	DT
18435	1586	9	soup	soup	NN
18435	1586	10	.	.	.
18435	1587	1	For	for	IN
18435	1587	2	the	the	DT
18435	1587	3	best	good	JJS
18435	1587	4	sort	sort	NN
18435	1587	5	,	,	,
18435	1587	6	cut	cut	VBD
18435	1587	7	out	out	RP
18435	1587	8	stale	stale	JJ
18435	1587	9	bread	bread	NN
18435	1587	10	into	into	IN
18435	1587	11	half	half	JJ
18435	1587	12	-	-	HYPH
18435	1587	13	inch	inch	NN
18435	1587	14	slices	slice	NNS
18435	1587	15	,	,	,
18435	1587	16	spread	spread	VBN
18435	1587	17	with	with	IN
18435	1587	18	butter	butter	NN
18435	1587	19	,	,	,
18435	1587	20	then	then	RB
18435	1587	21	trim	trim	VB
18435	1587	22	away	away	RP
18435	1587	23	the	the	DT
18435	1587	24	crust	crust	NN
18435	1587	25	.	.	.
18435	1588	1	Cut	cut	VB
18435	1588	2	into	into	IN
18435	1588	3	small	small	JJ
18435	1588	4	cubes	cube	NNS
18435	1588	5	,	,	,
18435	1588	6	put	put	VBD
18435	1588	7	into	into	IN
18435	1588	8	a	a	DT
18435	1588	9	pan	pan	NN
18435	1588	10	and	and	CC
18435	1588	11	set	set	VBN
18435	1588	12	in	in	IN
18435	1588	13	a	a	DT
18435	1588	14	hot	hot	JJ
18435	1588	15	oven	oven	NN
18435	1588	16	.	.	.
18435	1589	1	If	if	IN
18435	1589	2	the	the	DT
18435	1589	3	croutons	crouton	NNS
18435	1589	4	incline	incline	VBP
18435	1589	5	to	to	TO
18435	1589	6	brown	brown	VB
18435	1589	7	unevenly	unevenly	RB
18435	1589	8	shake	shake	VB
18435	1589	9	the	the	DT
18435	1589	10	pan	pan	NN
18435	1589	11	.	.	.
18435	1590	1	~EGG	~EGG	NFP
18435	1590	2	BREAD~--One	BREAD~--One	NNP
18435	1590	3	pint	pint	NN
18435	1590	4	of	of	IN
18435	1590	5	boiling	boil	VBG
18435	1590	6	water	water	NN
18435	1590	7	,	,	,
18435	1590	8	half	half	NN
18435	1590	9	pint	pint	NN
18435	1590	10	white	white	JJ
18435	1590	11	cornmeal	cornmeal	NN
18435	1590	12	to	to	TO
18435	1590	13	teaspoon	teaspoon	NN
18435	1590	14	salt	salt	NN
18435	1590	15	,	,	,
18435	1590	16	two	two	CD
18435	1590	17	tablespoonfuls	tablespoonful	NNS
18435	1590	18	of	of	IN
18435	1590	19	butter	butter	NN
18435	1590	20	,	,	,
18435	1590	21	two	two	CD
18435	1590	22	eggs	egg	NNS
18435	1590	23	,	,	,
18435	1590	24	one	one	CD
18435	1590	25	cup	cup	NN
18435	1590	26	milk	milk	NN
18435	1590	27	,	,	,
18435	1590	28	bake	bake	VBP
18435	1590	29	in	in	IN
18435	1590	30	a	a	DT
18435	1590	31	moderate	moderate	JJ
18435	1590	32	oven	oven	NN
18435	1590	33	.	.	.
18435	1591	1	~GRAHAM	~GRAHAM	NFP
18435	1591	2	BREAD~--Put	bread~--put	$
18435	1591	3	one	one	CD
18435	1591	4	cup	cup	NN
18435	1591	5	of	of	IN
18435	1591	6	scalded	scalded	JJ
18435	1591	7	and	and	CC
18435	1591	8	cooled	cool	VBN
18435	1591	9	milk	milk	NN
18435	1591	10	,	,	,
18435	1591	11	one	one	CD
18435	1591	12	cup	cup	NN
18435	1591	13	of	of	IN
18435	1591	14	water	water	NN
18435	1591	15	,	,	,
18435	1591	16	two	two	CD
18435	1591	17	cups	cup	NNS
18435	1591	18	of	of	IN
18435	1591	19	flour	flour	NN
18435	1591	20	and	and	CC
18435	1591	21	one	one	CD
18435	1591	22	-	-	HYPH
18435	1591	23	half	half	NN
18435	1591	24	yeast	yeast	NN
18435	1591	25	cake	cake	NN
18435	1591	26	dissolved	dissolve	VBN
18435	1591	27	in	in	IN
18435	1591	28	one	one	CD
18435	1591	29	cup	cup	NN
18435	1591	30	of	of	IN
18435	1591	31	lukewarm	lukewarm	JJ
18435	1591	32	water	water	NN
18435	1591	33	into	into	IN
18435	1591	34	a	a	DT
18435	1591	35	bowl	bowl	NN
18435	1591	36	and	and	CC
18435	1591	37	let	let	VB
18435	1591	38	rise	rise	NN
18435	1591	39	over	over	IN
18435	1591	40	night	night	NN
18435	1591	41	.	.	.
18435	1592	1	In	in	IN
18435	1592	2	the	the	DT
18435	1592	3	morning	morning	NN
18435	1592	4	add	add	VB
18435	1592	5	a	a	DT
18435	1592	6	level	level	NN
18435	1592	7	teaspoon	teaspoon	NN
18435	1592	8	of	of	IN
18435	1592	9	salt	salt	NN
18435	1592	10	,	,	,
18435	1592	11	two	two	CD
18435	1592	12	rounding	round	VBG
18435	1592	13	cups	cup	NNS
18435	1592	14	of	of	IN
18435	1592	15	graham	graham	NNP
18435	1592	16	flour	flour	NN
18435	1592	17	and	and	CC
18435	1592	18	one	one	CD
18435	1592	19	-	-	HYPH
18435	1592	20	half	half	NN
18435	1592	21	cup	cup	NN
18435	1592	22	sugar	sugar	NN
18435	1592	23	.	.	.
18435	1593	1	Beat	beat	VB
18435	1593	2	well	well	RB
18435	1593	3	,	,	,
18435	1593	4	put	put	VB
18435	1593	5	into	into	IN
18435	1593	6	two	two	CD
18435	1593	7	pans	pan	NNS
18435	1593	8	and	and	CC
18435	1593	9	let	let	VB
18435	1593	10	rise	rise	NN
18435	1593	11	until	until	IN
18435	1593	12	light	light	NN
18435	1593	13	and	and	CC
18435	1593	14	bake	bake	VB
18435	1593	15	one	one	CD
18435	1593	16	hour	hour	NN
18435	1593	17	.	.	.
18435	1594	1	~NUT	~NUT	NNP
18435	1594	2	BREAD~--One	BREAD~--One	NNP
18435	1594	3	and	and	CC
18435	1594	4	one	one	CD
18435	1594	5	-	-	HYPH
18435	1594	6	half	half	NN
18435	1594	7	cups	cup	NNS
18435	1594	8	of	of	IN
18435	1594	9	white	white	JJ
18435	1594	10	flour	flour	NN
18435	1594	11	,	,	,
18435	1594	12	two	two	CD
18435	1594	13	cups	cup	NNS
18435	1594	14	of	of	IN
18435	1594	15	graham	graham	NNP
18435	1594	16	flour	flour	NN
18435	1594	17	,	,	,
18435	1594	18	one	one	CD
18435	1594	19	-	-	HYPH
18435	1594	20	half	half	NN
18435	1594	21	cup	cup	NN
18435	1594	22	of	of	IN
18435	1594	23	cornmeal	cornmeal	NN
18435	1594	24	,	,	,
18435	1594	25	one	one	CD
18435	1594	26	-	-	HYPH
18435	1594	27	half	half	NN
18435	1594	28	cup	cup	NN
18435	1594	29	of	of	IN
18435	1594	30	brown	brown	JJ
18435	1594	31	sugar	sugar	NN
18435	1594	32	and	and	CC
18435	1594	33	molasses	molasse	NNS
18435	1594	34	,	,	,
18435	1594	35	one	one	CD
18435	1594	36	pint	pint	NN
18435	1594	37	of	of	IN
18435	1594	38	sweet	sweet	JJ
18435	1594	39	milk	milk	NN
18435	1594	40	,	,	,
18435	1594	41	one	one	CD
18435	1594	42	cup	cup	NN
18435	1594	43	of	of	IN
18435	1594	44	chopped	chop	VBN
18435	1594	45	walnuts	walnut	NNS
18435	1594	46	,	,	,
18435	1594	47	two	two	CD
18435	1594	48	teaspoons	teaspoon	NNS
18435	1594	49	of	of	IN
18435	1594	50	baking	bake	VBG
18435	1594	51	powder	powder	NN
18435	1594	52	,	,	,
18435	1594	53	one	one	CD
18435	1594	54	-	-	HYPH
18435	1594	55	half	half	NN
18435	1594	56	teaspoon	teaspoon	NN
18435	1594	57	of	of	IN
18435	1594	58	salt	salt	NN
18435	1594	59	.	.	.
18435	1595	1	Bake	bake	VB
18435	1595	2	in	in	RP
18435	1595	3	a	a	DT
18435	1595	4	long	long	JJ
18435	1595	5	pan	pan	NN
18435	1595	6	for	for	IN
18435	1595	7	three	three	CD
18435	1595	8	-	-	HYPH
18435	1595	9	quarters	quarter	NNS
18435	1595	10	of	of	IN
18435	1595	11	an	an	DT
18435	1595	12	hour	hour	NN
18435	1595	13	.	.	.
18435	1596	1	~OATMEAL	~OATMEAL	NFP
18435	1596	2	BREAD~--Over	BREAD~--Over	VBG
18435	1596	3	a	a	DT
18435	1596	4	pint	pint	NN
18435	1596	5	of	of	IN
18435	1596	6	rolled	roll	VBN
18435	1596	7	oats	oats	NNP
18435	1596	8	pour	pour	VBP
18435	1596	9	a	a	DT
18435	1596	10	quart	quart	NN
18435	1596	11	of	of	IN
18435	1596	12	boiling	boil	VBG
18435	1596	13	water	water	NN
18435	1596	14	.	.	.
18435	1597	1	When	when	WRB
18435	1597	2	cool	cool	JJ
18435	1597	3	add	add	VBP
18435	1597	4	one	one	CD
18435	1597	5	teaspoonful	teaspoonful	JJ
18435	1597	6	suet	suet	NN
18435	1597	7	,	,	,
18435	1597	8	one	one	CD
18435	1597	9	teaspoon	teaspoon	NN
18435	1597	10	butter	butter	NN
18435	1597	11	,	,	,
18435	1597	12	one	one	CD
18435	1597	13	-	-	HYPH
18435	1597	14	half	half	NN
18435	1597	15	cup	cup	NN
18435	1597	16	molasses	molasse	NNS
18435	1597	17	and	and	CC
18435	1597	18	one	one	CD
18435	1597	19	-	-	HYPH
18435	1597	20	half	half	NN
18435	1597	21	yeast	yeast	NN
18435	1597	22	cake	cake	NN
18435	1597	23	dissolved	dissolve	VBN
18435	1597	24	in	in	IN
18435	1597	25	a	a	DT
18435	1597	26	little	little	JJ
18435	1597	27	water	water	NN
18435	1597	28	.	.	.
18435	1598	1	Stir	stir	VB
18435	1598	2	this	this	DT
18435	1598	3	thoroughly	thoroughly	RB
18435	1598	4	and	and	CC
18435	1598	5	then	then	RB
18435	1598	6	add	add	VB
18435	1598	7	two	two	CD
18435	1598	8	quarts	quart	NNS
18435	1598	9	sifted	sift	VBD
18435	1598	10	flour	flour	NN
18435	1598	11	.	.	.
18435	1599	1	Do	do	VB
18435	1599	2	not	not	RB
18435	1599	3	knead	knead	VB
18435	1599	4	this	this	DT
18435	1599	5	and	and	CC
18435	1599	6	allow	allow	VB
18435	1599	7	it	-PRON-	PRP
18435	1599	8	to	to	TO
18435	1599	9	rise	rise	VB
18435	1599	10	over	over	IN
18435	1599	11	night	night	NN
18435	1599	12	,	,	,
18435	1599	13	and	and	CC
18435	1599	14	in	in	IN
18435	1599	15	the	the	DT
18435	1599	16	morning	morning	NN
18435	1599	17	stir	stir	VB
18435	1599	18	it	-PRON-	PRP
18435	1599	19	again	again	RB
18435	1599	20	,	,	,
18435	1599	21	and	and	CC
18435	1599	22	then	then	RB
18435	1599	23	put	put	VB
18435	1599	24	it	-PRON-	PRP
18435	1599	25	in	in	IN
18435	1599	26	well	well	RB
18435	1599	27	buttered	butter	VBN
18435	1599	28	bread	bread	NN
18435	1599	29	pans	pan	NNS
18435	1599	30	:	:	:
18435	1599	31	let	let	VB
18435	1599	32	it	-PRON-	PRP
18435	1599	33	rise	rise	VB
18435	1599	34	until	until	IN
18435	1599	35	it	-PRON-	PRP
18435	1599	36	fills	fill	VBZ
18435	1599	37	the	the	DT
18435	1599	38	pans	pan	NNS
18435	1599	39	and	and	CC
18435	1599	40	then	then	RB
18435	1599	41	bake	bake	VB
18435	1599	42	in	in	RP
18435	1599	43	a	a	DT
18435	1599	44	moderate	moderate	JJ
18435	1599	45	oven	oven	NN
18435	1599	46	.	.	.
18435	1600	1	It	-PRON-	PRP
18435	1600	2	takes	take	VBZ
18435	1600	3	a	a	DT
18435	1600	4	little	little	JJ
18435	1600	5	longer	long	JJR
18435	1600	6	to	to	TO
18435	1600	7	bake	bake	VB
18435	1600	8	than	than	IN
18435	1600	9	white	white	JJ
18435	1600	10	bread	bread	NN
18435	1600	11	.	.	.
18435	1601	1	~OATMEAL	~OATMEAL	NFP
18435	1601	2	BREAD~--Cook	BREAD~--Cook	VBZ
18435	1601	3	one	one	CD
18435	1601	4	cup	cup	NN
18435	1601	5	of	of	IN
18435	1601	6	rolled	roll	VBN
18435	1601	7	oats	oats	NNP
18435	1601	8	in	in	IN
18435	1601	9	water	water	NN
18435	1601	10	for	for	IN
18435	1601	11	serving	serve	VBG
18435	1601	12	at	at	IN
18435	1601	13	breakfast	breakfast	NN
18435	1601	14	,	,	,
18435	1601	15	and	and	CC
18435	1601	16	one	one	CD
18435	1601	17	cup	cup	NN
18435	1601	18	of	of	IN
18435	1601	19	molasses	molasse	NNS
18435	1601	20	,	,	,
18435	1601	21	one	one	CD
18435	1601	22	and	and	CC
18435	1601	23	one	one	CD
18435	1601	24	-	-	HYPH
18435	1601	25	half	half	NN
18435	1601	26	cups	cup	NNS
18435	1601	27	of	of	IN
18435	1601	28	lukewarm	lukewarm	JJ
18435	1601	29	water	water	NN
18435	1601	30	in	in	IN
18435	1601	31	which	which	WDT
18435	1601	32	is	be	VBZ
18435	1601	33	dissolved	dissolve	VBN
18435	1601	34	one	one	CD
18435	1601	35	yeast	yeast	NN
18435	1601	36	cake	cake	NN
18435	1601	37	and	and	CC
18435	1601	38	one	one	CD
18435	1601	39	teaspoon	teaspoon	NN
18435	1601	40	of	of	IN
18435	1601	41	salt	salt	NN
18435	1601	42	.	.	.
18435	1602	1	Mix	mix	VB
18435	1602	2	in	in	IN
18435	1602	3	enough	enough	JJ
18435	1602	4	flour	flour	NN
18435	1602	5	to	to	TO
18435	1602	6	make	make	VB
18435	1602	7	a	a	DT
18435	1602	8	stiff	stiff	JJ
18435	1602	9	dough	dough	NN
18435	1602	10	,	,	,
18435	1602	11	cover	cover	VB
18435	1602	12	and	and	CC
18435	1602	13	let	let	VB
18435	1602	14	rise	rise	NN
18435	1602	15	.	.	.
18435	1603	1	When	when	WRB
18435	1603	2	very	very	RB
18435	1603	3	light	light	JJ
18435	1603	4	stir	stir	VBP
18435	1603	5	down	down	RP
18435	1603	6	,	,	,
18435	1603	7	put	put	VBN
18435	1603	8	in	in	IN
18435	1603	9	pans	pan	NNS
18435	1603	10	,	,	,
18435	1603	11	let	let	VB
18435	1603	12	rise	rise	NN
18435	1603	13	light	light	NN
18435	1603	14	and	and	CC
18435	1603	15	bake	bake	VB
18435	1603	16	in	in	RP
18435	1603	17	a	a	DT
18435	1603	18	slow	slow	JJ
18435	1603	19	oven	oven	NN
18435	1603	20	.	.	.
18435	1604	1	The	the	DT
18435	1604	2	heat	heat	NN
18435	1604	3	should	should	MD
18435	1604	4	be	be	VB
18435	1604	5	sufficient	sufficient	JJ
18435	1604	6	at	at	IN
18435	1604	7	first	first	RB
18435	1604	8	to	to	TO
18435	1604	9	check	check	VB
18435	1604	10	the	the	DT
18435	1604	11	rising	rise	VBG
18435	1604	12	,	,	,
18435	1604	13	then	then	RB
18435	1604	14	the	the	DT
18435	1604	15	baking	baking	NN
18435	1604	16	should	should	MD
18435	1604	17	be	be	VB
18435	1604	18	slow	slow	JJ
18435	1604	19	.	.	.
18435	1605	1	~ORIENTAL	~ORIENTAL	``
18435	1605	2	OATMEAL	OATMEAL	NNP
18435	1605	3	BREAD~--Take	bread~--take	CD
18435	1605	4	two	two	CD
18435	1605	5	cupfuls	cupful	NNS
18435	1605	6	of	of	IN
18435	1605	7	rolled	roll	VBN
18435	1605	8	oats	oats	NNP
18435	1605	9	,	,	,
18435	1605	10	put	put	VBN
18435	1605	11	in	in	IN
18435	1605	12	bread	bread	NN
18435	1605	13	pan	pan	NN
18435	1605	14	,	,	,
18435	1605	15	turn	turn	VB
18435	1605	16	on	on	RP
18435	1605	17	four	four	CD
18435	1605	18	cupfuls	cupful	NNS
18435	1605	19	of	of	IN
18435	1605	20	boiling	boiling	NN
18435	1605	21	water	water	NN
18435	1605	22	,	,	,
18435	1605	23	stir	stir	VB
18435	1605	24	for	for	IN
18435	1605	25	awhile	awhile	JJ
18435	1605	26	.	.	.
18435	1606	1	Add	add	VB
18435	1606	2	,	,	,
18435	1606	3	while	while	IN
18435	1606	4	hot	hot	JJ
18435	1606	5	,	,	,
18435	1606	6	a	a	DT
18435	1606	7	heaping	heaping	NN
18435	1606	8	tablespoonful	tablespoonful	NN
18435	1606	9	of	of	IN
18435	1606	10	lard	lard	NN
18435	1606	11	or	or	CC
18435	1606	12	one	one	CD
18435	1606	13	scant	scant	JJ
18435	1606	14	tablespoonful	tablespoonful	NN
18435	1606	15	of	of	IN
18435	1606	16	butter	butter	NN
18435	1606	17	and	and	CC
18435	1606	18	one	one	CD
18435	1606	19	of	of	IN
18435	1606	20	lard	lard	NN
18435	1606	21	,	,	,
18435	1606	22	two	two	CD
18435	1606	23	teaspoonfuls	teaspoonful	NNS
18435	1606	24	of	of	IN
18435	1606	25	salt	salt	NN
18435	1606	26	and	and	CC
18435	1606	27	four	four	CD
18435	1606	28	tablespoonfuls	tablespoonful	NNS
18435	1606	29	of	of	IN
18435	1606	30	sugar	sugar	NN
18435	1606	31	and	and	CC
18435	1606	32	three	three	CD
18435	1606	33	of	of	IN
18435	1606	34	molasses	molasse	NNS
18435	1606	35	.	.	.
18435	1607	1	Now	now	RB
18435	1607	2	add	add	VB
18435	1607	3	two	two	CD
18435	1607	4	cupfuls	cupful	NNS
18435	1607	5	of	of	IN
18435	1607	6	cold	cold	JJ
18435	1607	7	water	water	NN
18435	1607	8	(	(	-LRB-
18435	1607	9	making	make	VBG
18435	1607	10	six	six	CD
18435	1607	11	cups	cup	NNS
18435	1607	12	of	of	IN
18435	1607	13	water	water	NN
18435	1607	14	in	in	IN
18435	1607	15	all	all	DT
18435	1607	16	)	)	-RRB-
18435	1607	17	and	and	CC
18435	1607	18	,	,	,
18435	1607	19	if	if	IN
18435	1607	20	cool	cool	JJ
18435	1607	21	enough	enough	RB
18435	1607	22	,	,	,
18435	1607	23	add	add	VB
18435	1607	24	one	one	CD
18435	1607	25	yeast	yeast	NN
18435	1607	26	cake	cake	NN
18435	1607	27	dissolved	dissolve	VBN
18435	1607	28	in	in	IN
18435	1607	29	a	a	DT
18435	1607	30	very	very	RB
18435	1607	31	little	little	JJ
18435	1607	32	water	water	NN
18435	1607	33	.	.	.
18435	1608	1	Now	now	RB
18435	1608	2	stir	stir	VB
18435	1608	3	in	in	IN
18435	1608	4	all	all	PDT
18435	1608	5	the	the	DT
18435	1608	6	white	white	JJ
18435	1608	7	flour	flour	NN
18435	1608	8	it	-PRON-	PRP
18435	1608	9	will	will	MD
18435	1608	10	take	take	VB
18435	1608	11	until	until	IN
18435	1608	12	it	-PRON-	PRP
18435	1608	13	is	be	VBZ
18435	1608	14	as	as	RB
18435	1608	15	stiff	stiff	JJ
18435	1608	16	as	as	IN
18435	1608	17	you	-PRON-	PRP
18435	1608	18	can	can	MD
18435	1608	19	manage	manage	VB
18435	1608	20	it	-PRON-	PRP
18435	1608	21	with	with	IN
18435	1608	22	the	the	DT
18435	1608	23	spoon	spoon	NN
18435	1608	24	.	.	.
18435	1609	1	Set	Set	VBN
18435	1609	2	in	in	IN
18435	1609	3	warm	warm	JJ
18435	1609	4	place	place	NN
18435	1609	5	over	over	IN
18435	1609	6	night	night	NN
18435	1609	7	,	,	,
18435	1609	8	and	and	CC
18435	1609	9	in	in	IN
18435	1609	10	the	the	DT
18435	1609	11	morning	morning	NN
18435	1609	12	with	with	IN
18435	1609	13	spoon	spoon	NN
18435	1609	14	and	and	CC
18435	1609	15	knife	knife	NN
18435	1609	16	fill	fill	VBP
18435	1609	17	your	-PRON-	PRP$
18435	1609	18	tins	tin	NNS
18435	1609	19	part	part	NN
18435	1609	20	full	full	JJ
18435	1609	21	,	,	,
18435	1609	22	let	let	VB
18435	1609	23	rise	rise	NN
18435	1609	24	to	to	IN
18435	1609	25	nearly	nearly	RB
18435	1609	26	top	top	VB
18435	1609	27	of	of	IN
18435	1609	28	pan	pan	NN
18435	1609	29	,	,	,
18435	1609	30	then	then	RB
18435	1609	31	bake	bake	VB
18435	1609	32	an	an	DT
18435	1609	33	hour	hour	NN
18435	1609	34	for	for	IN
18435	1609	35	medium	medium	JJ
18435	1609	36	size	size	NN
18435	1609	37	loaves	loaf	NNS
18435	1609	38	.	.	.
18435	1610	1	~RAISIN	~raisin	JJ
18435	1610	2	BREAD~--Scald	BREAD~--Scald	:
18435	1610	3	three	three	CD
18435	1610	4	cups	cup	NNS
18435	1610	5	of	of	IN
18435	1610	6	milk	milk	NN
18435	1610	7	and	and	CC
18435	1610	8	add	add	VB
18435	1610	9	one	one	CD
18435	1610	10	teaspoon	teaspoon	NN
18435	1610	11	of	of	IN
18435	1610	12	salt	salt	NN
18435	1610	13	and	and	CC
18435	1610	14	two	two	CD
18435	1610	15	tablespoons	tablespoon	NNS
18435	1610	16	of	of	IN
18435	1610	17	sugar	sugar	NN
18435	1610	18	.	.	.
18435	1611	1	Cool	cool	UH
18435	1611	2	and	and	CC
18435	1611	3	add	add	VB
18435	1611	4	one	one	CD
18435	1611	5	-	-	HYPH
18435	1611	6	half	half	NN
18435	1611	7	yeast	yeast	NN
18435	1611	8	cake	cake	NN
18435	1611	9	,	,	,
18435	1611	10	dissolved	dissolve	VBN
18435	1611	11	in	in	IN
18435	1611	12	one	one	CD
18435	1611	13	-	-	HYPH
18435	1611	14	quarter	quarter	NN
18435	1611	15	cup	cup	NN
18435	1611	16	of	of	IN
18435	1611	17	lukewarm	lukewarm	JJ
18435	1611	18	water	water	NN
18435	1611	19	.	.	.
18435	1612	1	Mix	mix	VB
18435	1612	2	in	in	IN
18435	1612	3	enough	enough	JJ
18435	1612	4	flour	flour	NN
18435	1612	5	to	to	TO
18435	1612	6	make	make	VB
18435	1612	7	a	a	DT
18435	1612	8	drop	drop	NN
18435	1612	9	batter	batter	NN
18435	1612	10	and	and	CC
18435	1612	11	set	set	VBN
18435	1612	12	to	to	TO
18435	1612	13	rise	rise	VB
18435	1612	14	.	.	.
18435	1613	1	When	when	WRB
18435	1613	2	this	this	DT
18435	1613	3	sponge	sponge	NN
18435	1613	4	is	be	VBZ
18435	1613	5	light	light	JJ
18435	1613	6	put	put	VBN
18435	1613	7	in	in	RP
18435	1613	8	two	two	CD
18435	1613	9	cups	cup	NNS
18435	1613	10	of	of	IN
18435	1613	11	seeded	seeded	JJ
18435	1613	12	raisins	raisin	NNS
18435	1613	13	and	and	CC
18435	1613	14	enough	enough	JJ
18435	1613	15	flour	flour	NN
18435	1613	16	to	to	TO
18435	1613	17	make	make	VB
18435	1613	18	a	a	DT
18435	1613	19	soft	soft	JJ
18435	1613	20	dough	dough	NN
18435	1613	21	,	,	,
18435	1613	22	but	but	CC
18435	1613	23	stiff	stiff	JJ
18435	1613	24	enough	enough	RB
18435	1613	25	to	to	TO
18435	1613	26	knead	knead	VB
18435	1613	27	.	.	.
18435	1614	1	Let	let	VB
18435	1614	2	rise	rise	VB
18435	1614	3	again	again	RB
18435	1614	4	,	,	,
18435	1614	5	then	then	RB
18435	1614	6	mold	mold	NN
18435	1614	7	into	into	IN
18435	1614	8	two	two	CD
18435	1614	9	loaves	loaf	NNS
18435	1614	10	.	.	.
18435	1615	1	Let	let	VB
18435	1615	2	the	the	DT
18435	1615	3	loaves	loaf	NNS
18435	1615	4	double	double	VB
18435	1615	5	in	in	IN
18435	1615	6	size	size	NN
18435	1615	7	and	and	CC
18435	1615	8	bake	bake	VB
18435	1615	9	slowly	slowly	RB
18435	1615	10	,	,	,
18435	1615	11	covering	cover	VBG
18435	1615	12	with	with	IN
18435	1615	13	another	another	DT
18435	1615	14	pan	pan	NN
18435	1615	15	for	for	IN
18435	1615	16	the	the	DT
18435	1615	17	first	first	JJ
18435	1615	18	twenty	twenty	CD
18435	1615	19	minutes	minute	NNS
18435	1615	20	of	of	IN
18435	1615	21	baking	baking	NN
18435	1615	22	.	.	.
18435	1616	1	~STEAMED	~STEAMED	NFP
18435	1616	2	BROWN	BROWN	NNP
18435	1616	3	BREAD~--Beat	BREAD~--Beat	NNP
18435	1616	4	one	one	CD
18435	1616	5	egg	egg	NN
18435	1616	6	light	light	NN
18435	1616	7	,	,	,
18435	1616	8	add	add	VB
18435	1616	9	one	one	CD
18435	1616	10	cup	cup	NN
18435	1616	11	of	of	IN
18435	1616	12	cornmeal	cornmeal	NN
18435	1616	13	,	,	,
18435	1616	14	one	one	CD
18435	1616	15	cup	cup	NN
18435	1616	16	rye	rye	NN
18435	1616	17	-	-	HYPH
18435	1616	18	meal	meal	NN
18435	1616	19	and	and	CC
18435	1616	20	one	one	CD
18435	1616	21	and	and	CC
18435	1616	22	one	one	CD
18435	1616	23	-	-	HYPH
18435	1616	24	half	half	NN
18435	1616	25	cups	cup	NNS
18435	1616	26	of	of	IN
18435	1616	27	flour	flour	NN
18435	1616	28	sifted	sift	VBN
18435	1616	29	with	with	IN
18435	1616	30	a	a	DT
18435	1616	31	half	half	JJ
18435	1616	32	level	level	NN
18435	1616	33	teaspoon	teaspoon	NN
18435	1616	34	of	of	IN
18435	1616	35	salt	salt	NN
18435	1616	36	.	.	.
18435	1617	1	Add	add	VB
18435	1617	2	one	one	CD
18435	1617	3	cup	cup	NN
18435	1617	4	of	of	IN
18435	1617	5	molasses	molasse	NNS
18435	1617	6	,	,	,
18435	1617	7	and	and	CC
18435	1617	8	after	after	IN
18435	1617	9	it	-PRON-	PRP
18435	1617	10	is	be	VBZ
18435	1617	11	turned	turn	VBN
18435	1617	12	out	out	RP
18435	1617	13	put	put	VBN
18435	1617	14	in	in	IN
18435	1617	15	one	one	CD
18435	1617	16	level	level	NN
18435	1617	17	teaspoon	teaspoon	NN
18435	1617	18	of	of	IN
18435	1617	19	soda	soda	NN
18435	1617	20	and	and	CC
18435	1617	21	fill	fill	VB
18435	1617	22	with	with	IN
18435	1617	23	boiling	boiling	NN
18435	1617	24	water	water	NN
18435	1617	25	.	.	.
18435	1618	1	Add	add	VB
18435	1618	2	to	to	IN
18435	1618	3	the	the	DT
18435	1618	4	other	other	JJ
18435	1618	5	one	one	CD
18435	1618	6	-	-	HYPH
18435	1618	7	third	third	NN
18435	1618	8	cup	cup	NN
18435	1618	9	more	more	JJR
18435	1618	10	of	of	IN
18435	1618	11	the	the	DT
18435	1618	12	water	water	NN
18435	1618	13	.	.	.
18435	1619	1	Pour	pour	VB
18435	1619	2	into	into	IN
18435	1619	3	well	well	RB
18435	1619	4	buttered	butter	VBN
18435	1619	5	mold	mold	NN
18435	1619	6	and	and	CC
18435	1619	7	steam	steam	NN
18435	1619	8	four	four	CD
18435	1619	9	hours	hour	NNS
18435	1619	10	.	.	.
18435	1620	1	~SOUTHERN	~southern	UH
18435	1620	2	CORNCAKE~--Mix	corncake~--mix	CD
18435	1620	3	two	two	CD
18435	1620	4	cups	cup	NNS
18435	1620	5	of	of	IN
18435	1620	6	white	white	JJ
18435	1620	7	cornmeal	cornmeal	NN
18435	1620	8	,	,	,
18435	1620	9	a	a	DT
18435	1620	10	rounding	round	VBG
18435	1620	11	tablespoon	tablespoon	NN
18435	1620	12	of	of	IN
18435	1620	13	sugar	sugar	NN
18435	1620	14	and	and	CC
18435	1620	15	a	a	DT
18435	1620	16	level	level	NN
18435	1620	17	teaspoon	teaspoon	NN
18435	1620	18	of	of	IN
18435	1620	19	salt	salt	NN
18435	1620	20	,	,	,
18435	1620	21	then	then	RB
18435	1620	22	pour	pour	VB
18435	1620	23	enough	enough	JJ
18435	1620	24	hot	hot	JJ
18435	1620	25	milk	milk	NN
18435	1620	26	or	or	CC
18435	1620	27	milk	milk	NN
18435	1620	28	and	and	CC
18435	1620	29	water	water	NN
18435	1620	30	to	to	TO
18435	1620	31	moisten	moisten	VB
18435	1620	32	the	the	DT
18435	1620	33	meal	meal	NN
18435	1620	34	well	well	RB
18435	1620	35	,	,	,
18435	1620	36	but	but	CC
18435	1620	37	not	not	RB
18435	1620	38	to	to	TO
18435	1620	39	make	make	VB
18435	1620	40	it	-PRON-	PRP
18435	1620	41	of	of	IN
18435	1620	42	a	a	DT
18435	1620	43	soft	soft	JJ
18435	1620	44	consistency	consistency	NN
18435	1620	45	.	.	.
18435	1621	1	Let	let	VB
18435	1621	2	stand	stand	VB
18435	1621	3	until	until	IN
18435	1621	4	cool	cool	JJ
18435	1621	5	,	,	,
18435	1621	6	then	then	RB
18435	1621	7	add	add	VB
18435	1621	8	three	three	CD
18435	1621	9	well	well	RB
18435	1621	10	beaten	beat	VBN
18435	1621	11	eggs	egg	NNS
18435	1621	12	and	and	CC
18435	1621	13	spread	spread	VBD
18435	1621	14	on	on	IN
18435	1621	15	a	a	DT
18435	1621	16	buttered	butter	VBN
18435	1621	17	shallow	shallow	NN
18435	1621	18	pan	pan	NN
18435	1621	19	about	about	IN
18435	1621	20	half	half	PDT
18435	1621	21	an	an	DT
18435	1621	22	inch	inch	NN
18435	1621	23	thick	thick	JJ
18435	1621	24	.	.	.
18435	1622	1	Bake	bake	VB
18435	1622	2	in	in	RP
18435	1622	3	a	a	DT
18435	1622	4	quick	quick	JJ
18435	1622	5	oven	oven	NN
18435	1622	6	,	,	,
18435	1622	7	cut	cut	VBN
18435	1622	8	in	in	IN
18435	1622	9	squares	square	NNS
18435	1622	10	,	,	,
18435	1622	11	split	split	NN
18435	1622	12	and	and	CC
18435	1622	13	butter	butter	NN
18435	1622	14	while	while	IN
18435	1622	15	hot	hot	JJ
18435	1622	16	.	.	.
18435	1623	1	~STEAMED	~STEAMED	NFP
18435	1623	2	CORN	CORN	NNP
18435	1623	3	BREAD~--Sift	BREAD~--Sift	NNP
18435	1623	4	together	together	RB
18435	1623	5	one	one	CD
18435	1623	6	cup	cup	NN
18435	1623	7	cornmeal	cornmeal	NN
18435	1623	8	and	and	CC
18435	1623	9	flour	flour	NN
18435	1623	10	and	and	CC
18435	1623	11	a	a	DT
18435	1623	12	level	level	NN
18435	1623	13	teaspoon	teaspoon	NN
18435	1623	14	of	of	IN
18435	1623	15	salt	salt	NN
18435	1623	16	.	.	.
18435	1624	1	Put	put	VB
18435	1624	2	one	one	CD
18435	1624	3	level	level	NN
18435	1624	4	teaspoon	teaspoon	NN
18435	1624	5	soda	soda	NN
18435	1624	6	in	in	IN
18435	1624	7	one	one	CD
18435	1624	8	tablespoon	tablespoon	NN
18435	1624	9	of	of	IN
18435	1624	10	water	water	NN
18435	1624	11	,	,	,
18435	1624	12	add	add	VB
18435	1624	13	to	to	IN
18435	1624	14	one	one	CD
18435	1624	15	-	-	HYPH
18435	1624	16	half	half	NN
18435	1624	17	cup	cup	NN
18435	1624	18	of	of	IN
18435	1624	19	molasses	molasse	NNS
18435	1624	20	and	and	CC
18435	1624	21	stir	stir	VB
18435	1624	22	into	into	IN
18435	1624	23	the	the	DT
18435	1624	24	meal	meal	NN
18435	1624	25	with	with	IN
18435	1624	26	one	one	CD
18435	1624	27	and	and	CC
18435	1624	28	two	two	CD
18435	1624	29	-	-	HYPH
18435	1624	30	thirds	third	NNS
18435	1624	31	cups	cup	NNS
18435	1624	32	of	of	IN
18435	1624	33	milk	milk	NN
18435	1624	34	.	.	.
18435	1625	1	Beat	beat	VB
18435	1625	2	and	and	CC
18435	1625	3	turn	turn	VB
18435	1625	4	into	into	IN
18435	1625	5	a	a	DT
18435	1625	6	greased	greased	JJ
18435	1625	7	mold	mold	NN
18435	1625	8	.	.	.
18435	1626	1	Steam	steam	NN
18435	1626	2	four	four	CD
18435	1626	3	hours	hour	NNS
18435	1626	4	,	,	,
18435	1626	5	take	take	VB
18435	1626	6	off	off	RP
18435	1626	7	the	the	DT
18435	1626	8	lid	lid	NN
18435	1626	9	of	of	IN
18435	1626	10	the	the	DT
18435	1626	11	mold	mold	NN
18435	1626	12	and	and	CC
18435	1626	13	set	set	VBN
18435	1626	14	in	in	IN
18435	1626	15	the	the	DT
18435	1626	16	oven	oven	JJ
18435	1626	17	fifteen	fifteen	CD
18435	1626	18	minutes	minute	NNS
18435	1626	19	.	.	.
18435	1627	1	~STEAMED	~STEAMED	NFP
18435	1627	2	GRAHAM	GRAHAM	NNP
18435	1627	3	BREAD~--Put	bread~--put	ADD
18435	1627	4	into	into	IN
18435	1627	5	a	a	DT
18435	1627	6	mixing	mix	VBG
18435	1627	7	bowl	bowl	NN
18435	1627	8	two	two	CD
18435	1627	9	cups	cup	NNS
18435	1627	10	of	of	IN
18435	1627	11	sour	sour	JJ
18435	1627	12	milk	milk	NN
18435	1627	13	,	,	,
18435	1627	14	one	one	CD
18435	1627	15	cup	cup	NN
18435	1627	16	of	of	IN
18435	1627	17	molasses	molasse	NNS
18435	1627	18	,	,	,
18435	1627	19	one	one	CD
18435	1627	20	level	level	NN
18435	1627	21	teaspoon	teaspoon	NN
18435	1627	22	of	of	IN
18435	1627	23	salt	salt	NN
18435	1627	24	,	,	,
18435	1627	25	two	two	CD
18435	1627	26	of	of	IN
18435	1627	27	soda	soda	NN
18435	1627	28	and	and	CC
18435	1627	29	then	then	RB
18435	1627	30	enough	enough	JJ
18435	1627	31	graham	graham	NNP
18435	1627	32	flour	flour	NN
18435	1627	33	to	to	TO
18435	1627	34	make	make	VB
18435	1627	35	a	a	DT
18435	1627	36	batter	batter	NN
18435	1627	37	as	as	RB
18435	1627	38	stiff	stiff	JJ
18435	1627	39	as	as	IN
18435	1627	40	can	can	MD
18435	1627	41	be	be	VB
18435	1627	42	stirred	stir	VBN
18435	1627	43	with	with	IN
18435	1627	44	a	a	DT
18435	1627	45	spoon	spoon	NN
18435	1627	46	,	,	,
18435	1627	47	adding	add	VBG
18435	1627	48	one	one	CD
18435	1627	49	-	-	HYPH
18435	1627	50	half	half	NN
18435	1627	51	cup	cup	NN
18435	1627	52	of	of	IN
18435	1627	53	seeded	seeded	JJ
18435	1627	54	raisins	raisin	NNS
18435	1627	55	.	.	.
18435	1628	1	Pour	pour	VB
18435	1628	2	into	into	IN
18435	1628	3	a	a	DT
18435	1628	4	two	two	CD
18435	1628	5	-	-	HYPH
18435	1628	6	quart	quart	NN
18435	1628	7	mold	mold	NN
18435	1628	8	or	or	CC
18435	1628	9	lard	lard	NN
18435	1628	10	pail	pail	NN
18435	1628	11	well	well	RB
18435	1628	12	greased	greased	JJ
18435	1628	13	,	,	,
18435	1628	14	cover	cover	VB
18435	1628	15	closely	closely	RB
18435	1628	16	and	and	CC
18435	1628	17	set	set	VBN
18435	1628	18	in	in	IN
18435	1628	19	a	a	DT
18435	1628	20	kettle	kettle	NN
18435	1628	21	of	of	IN
18435	1628	22	boiling	boil	VBG
18435	1628	23	water	water	NN
18435	1628	24	that	that	WDT
18435	1628	25	comes	come	VBZ
18435	1628	26	two	two	CD
18435	1628	27	-	-	HYPH
18435	1628	28	thirds	third	NNS
18435	1628	29	the	the	DT
18435	1628	30	depth	depth	NN
18435	1628	31	of	of	IN
18435	1628	32	the	the	DT
18435	1628	33	mold	mold	NN
18435	1628	34	.	.	.
18435	1629	1	Cover	cover	VB
18435	1629	2	the	the	DT
18435	1629	3	kettle	kettle	NN
18435	1629	4	and	and	CC
18435	1629	5	keep	keep	VB
18435	1629	6	the	the	DT
18435	1629	7	water	water	NN
18435	1629	8	boiling	boil	VBG
18435	1629	9	constantly	constantly	RB
18435	1629	10	for	for	IN
18435	1629	11	four	four	CD
18435	1629	12	hours	hour	NNS
18435	1629	13	.	.	.
18435	1630	1	~WHOLE	~WHOLE	NFP
18435	1630	2	WHEAT	WHEAT	NNP
18435	1630	3	BREAD~--Scald	BREAD~--Scald	NNP
18435	1630	4	one	one	CD
18435	1630	5	cupful	cupful	NN
18435	1630	6	of	of	IN
18435	1630	7	milk	milk	NN
18435	1630	8	and	and	CC
18435	1630	9	one	one	CD
18435	1630	10	teaspoonful	teaspoonful	NN
18435	1630	11	of	of	IN
18435	1630	12	butter	butter	NN
18435	1630	13	,	,	,
18435	1630	14	one	one	CD
18435	1630	15	of	of	IN
18435	1630	16	salt	salt	NN
18435	1630	17	,	,	,
18435	1630	18	one	one	CD
18435	1630	19	cup	cup	NN
18435	1630	20	of	of	IN
18435	1630	21	water	water	NN
18435	1630	22	and	and	CC
18435	1630	23	one	one	CD
18435	1630	24	tablespoonful	tablespoonful	NN
18435	1630	25	of	of	IN
18435	1630	26	sugar	sugar	NN
18435	1630	27	.	.	.
18435	1631	1	When	when	WRB
18435	1631	2	lukewarm	lukewarm	NNP
18435	1631	3	add	add	VBP
18435	1631	4	half	half	PDT
18435	1631	5	a	a	DT
18435	1631	6	cake	cake	NN
18435	1631	7	of	of	IN
18435	1631	8	compressed	compress	VBN
18435	1631	9	yeast	yeast	NN
18435	1631	10	dissolved	dissolve	VBN
18435	1631	11	in	in	IN
18435	1631	12	a	a	DT
18435	1631	13	little	little	JJ
18435	1631	14	water	water	NN
18435	1631	15	and	and	CC
18435	1631	16	enough	enough	JJ
18435	1631	17	wheat	wheat	NN
18435	1631	18	flour	flour	NN
18435	1631	19	to	to	TO
18435	1631	20	make	make	VB
18435	1631	21	a	a	DT
18435	1631	22	thin	thin	JJ
18435	1631	23	batter	batter	NN
18435	1631	24	.	.	.
18435	1632	1	Beat	beat	VB
18435	1632	2	vigorously	vigorously	RB
18435	1632	3	until	until	IN
18435	1632	4	smooth	smooth	VB
18435	1632	5	and	and	CC
18435	1632	6	let	let	VB
18435	1632	7	rise	rise	VB
18435	1632	8	until	until	IN
18435	1632	9	very	very	RB
18435	1632	10	light	light	NN
18435	1632	11	.	.	.
18435	1633	1	Add	add	VB
18435	1633	2	as	as	RB
18435	1633	3	much	much	JJ
18435	1633	4	whole	whole	JJ
18435	1633	5	wheat	wheat	NN
18435	1633	6	flour	flour	NN
18435	1633	7	as	as	IN
18435	1633	8	you	-PRON-	PRP
18435	1633	9	can	can	MD
18435	1633	10	beat	beat	VB
18435	1633	11	in	in	RP
18435	1633	12	with	with	IN
18435	1633	13	a	a	DT
18435	1633	14	spoon	spoon	NN
18435	1633	15	.	.	.
18435	1634	1	Pour	pour	VB
18435	1634	2	into	into	IN
18435	1634	3	greased	greased	JJ
18435	1634	4	tins	tin	NNS
18435	1634	5	,	,	,
18435	1634	6	let	let	VB
18435	1634	7	rise	rise	VB
18435	1634	8	until	until	IN
18435	1634	9	light	light	NN
18435	1634	10	and	and	CC
18435	1634	11	bake	bake	VB
18435	1634	12	in	in	RP
18435	1634	13	moderate	moderate	JJ
18435	1634	14	oven	oven	NNP
18435	1634	15	for	for	IN
18435	1634	16	one	one	CD
18435	1634	17	hour	hour	NN
18435	1634	18	.	.	.
18435	1635	1	~ASPARAGUS	~ASPARAGUS	NFP
18435	1635	2	FRITTERS~--Make	fritters~--make	CD
18435	1635	3	a	a	DT
18435	1635	4	thick	thick	JJ
18435	1635	5	sauce	sauce	NN
18435	1635	6	with	with	IN
18435	1635	7	one	one	CD
18435	1635	8	-	-	HYPH
18435	1635	9	half	half	NN
18435	1635	10	cup	cup	NN
18435	1635	11	of	of	IN
18435	1635	12	milk	milk	NN
18435	1635	13	,	,	,
18435	1635	14	one	one	CD
18435	1635	15	rounding	round	VBG
18435	1635	16	tablespoon	tablespoon	NN
18435	1635	17	of	of	IN
18435	1635	18	butter	butter	NN
18435	1635	19	and	and	CC
18435	1635	20	one	one	CD
18435	1635	21	-	-	HYPH
18435	1635	22	quarter	quarter	NN
18435	1635	23	cup	cup	NN
18435	1635	24	of	of	IN
18435	1635	25	flour	flour	NN
18435	1635	26	.	.	.
18435	1636	1	Stir	stir	VB
18435	1636	2	in	in	IN
18435	1636	3	one	one	CD
18435	1636	4	cup	cup	NN
18435	1636	5	of	of	IN
18435	1636	6	cooked	cooked	JJ
18435	1636	7	asparagus	asparagus	NN
18435	1636	8	tips	tip	NNS
18435	1636	9	and	and	CC
18435	1636	10	cool	cool	JJ
18435	1636	11	.	.	.
18435	1637	1	Add	add	VB
18435	1637	2	one	one	CD
18435	1637	3	beaten	beat	VBN
18435	1637	4	egg	egg	NN
18435	1637	5	and	and	CC
18435	1637	6	cook	cook	NN
18435	1637	7	on	on	IN
18435	1637	8	a	a	DT
18435	1637	9	hot	hot	JJ
18435	1637	10	buttered	buttered	NN
18435	1637	11	griddle	griddle	NN
18435	1637	12	in	in	IN
18435	1637	13	small	small	JJ
18435	1637	14	cakes	cake	NNS
18435	1637	15	.	.	.
18435	1638	1	~CORN	~CORN	NNP
18435	1638	2	FRITTERS~--One	FRITTERS~--One	NNP
18435	1638	3	-	-	HYPH
18435	1638	4	half	half	NN
18435	1638	5	can	can	MD
18435	1638	6	corn	corn	VB
18435	1638	7	,	,	,
18435	1638	8	one	one	CD
18435	1638	9	-	-	HYPH
18435	1638	10	half	half	NN
18435	1638	11	cup	cup	NN
18435	1638	12	flour	flour	NN
18435	1638	13	,	,	,
18435	1638	14	one	one	CD
18435	1638	15	-	-	HYPH
18435	1638	16	half	half	NN
18435	1638	17	level	level	NN
18435	1638	18	teaspoon	teaspoon	NN
18435	1638	19	baking	baking	NN
18435	1638	20	powder	powder	NN
18435	1638	21	,	,	,
18435	1638	22	one	one	CD
18435	1638	23	level	level	NN
18435	1638	24	teaspoon	teaspoon	NN
18435	1638	25	salt	salt	NN
18435	1638	26	,	,	,
18435	1638	27	a	a	DT
18435	1638	28	dash	dash	NN
18435	1638	29	of	of	IN
18435	1638	30	cayenne	cayenne	NN
18435	1638	31	and	and	CC
18435	1638	32	one	one	CD
18435	1638	33	egg	egg	NN
18435	1638	34	.	.	.
18435	1639	1	Chop	chop	VB
18435	1639	2	the	the	DT
18435	1639	3	corn	corn	NN
18435	1639	4	fine	fine	NN
18435	1639	5	and	and	CC
18435	1639	6	add	add	VB
18435	1639	7	the	the	DT
18435	1639	8	flour	flour	NN
18435	1639	9	,	,	,
18435	1639	10	sifted	sift	VBN
18435	1639	11	with	with	IN
18435	1639	12	the	the	DT
18435	1639	13	baking	baking	NN
18435	1639	14	powder	powder	NN
18435	1639	15	,	,	,
18435	1639	16	salt	salt	NN
18435	1639	17	and	and	CC
18435	1639	18	cayenne	cayenne	NN
18435	1639	19	.	.	.
18435	1640	1	Add	add	VB
18435	1640	2	the	the	DT
18435	1640	3	egg	egg	NN
18435	1640	4	yolk	yolk	NN
18435	1640	5	,	,	,
18435	1640	6	well	well	RB
18435	1640	7	beaten	beat	VBN
18435	1640	8	and	and	CC
18435	1640	9	fold	fold	VB
18435	1640	10	in	in	IN
18435	1640	11	the	the	DT
18435	1640	12	white	white	NNP
18435	1640	13	beaten	beat	VBN
18435	1640	14	stiff	stiff	JJ
18435	1640	15	.	.	.
18435	1641	1	Drop	drop	VB
18435	1641	2	by	by	IN
18435	1641	3	spoonfuls	spoonful	NNS
18435	1641	4	into	into	IN
18435	1641	5	hot	hot	JJ
18435	1641	6	fat	fat	JJ
18435	1641	7	one	one	CD
18435	1641	8	-	-	HYPH
18435	1641	9	half	half	NN
18435	1641	10	inch	inch	NN
18435	1641	11	deep	deep	JJ
18435	1641	12	.	.	.
18435	1642	1	Turn	turn	VB
18435	1642	2	once	once	RB
18435	1642	3	while	while	IN
18435	1642	4	cooking	cooking	NN
18435	1642	5	.	.	.
18435	1643	1	When	when	WRB
18435	1643	2	done	do	VBN
18435	1643	3	,	,	,
18435	1643	4	drain	drain	VB
18435	1643	5	on	on	IN
18435	1643	6	brown	brown	JJ
18435	1643	7	paper	paper	NN
18435	1643	8	and	and	CC
18435	1643	9	serve	serve	VB
18435	1643	10	.	.	.
18435	1644	1	~CRUMB	~CRUMB	NNP
18435	1644	2	GRIDDLE	GRIDDLE	NNP
18435	1644	3	CAKES~--Soak	CAKES~--Soak	NNP
18435	1644	4	one	one	CD
18435	1644	5	pint	pint	NN
18435	1644	6	of	of	IN
18435	1644	7	bread	bread	NN
18435	1644	8	crumbs	crumb	NNS
18435	1644	9	in	in	IN
18435	1644	10	one	one	CD
18435	1644	11	pint	pint	NN
18435	1644	12	of	of	IN
18435	1644	13	sour	sour	JJ
18435	1644	14	milk	milk	NN
18435	1644	15	for	for	IN
18435	1644	16	an	an	DT
18435	1644	17	hour	hour	NN
18435	1644	18	,	,	,
18435	1644	19	then	then	RB
18435	1644	20	add	add	VB
18435	1644	21	a	a	DT
18435	1644	22	level	level	NN
18435	1644	23	teaspoon	teaspoon	NN
18435	1644	24	of	of	IN
18435	1644	25	soda	soda	NN
18435	1644	26	dissolved	dissolve	VBN
18435	1644	27	in	in	IN
18435	1644	28	one	one	CD
18435	1644	29	cup	cup	NN
18435	1644	30	of	of	IN
18435	1644	31	sweet	sweet	JJ
18435	1644	32	milk	milk	NN
18435	1644	33	,	,	,
18435	1644	34	and	and	CC
18435	1644	35	one	one	CD
18435	1644	36	well	well	RB
18435	1644	37	beaten	beat	VBN
18435	1644	38	egg	egg	NN
18435	1644	39	,	,	,
18435	1644	40	half	half	PDT
18435	1644	41	a	a	DT
18435	1644	42	teaspoon	teaspoon	NN
18435	1644	43	of	of	IN
18435	1644	44	salt	salt	NN
18435	1644	45	and	and	CC
18435	1644	46	flour	flour	NN
18435	1644	47	enough	enough	RB
18435	1644	48	to	to	TO
18435	1644	49	make	make	VB
18435	1644	50	a	a	DT
18435	1644	51	drop	drop	NN
18435	1644	52	batter	batter	NN
18435	1644	53	as	as	RB
18435	1644	54	thick	thick	JJ
18435	1644	55	as	as	IN
18435	1644	56	griddle	griddle	NN
18435	1644	57	cakes	cake	NNS
18435	1644	58	are	be	VBP
18435	1644	59	usually	usually	RB
18435	1644	60	made	make	VBN
18435	1644	61	.	.	.
18435	1645	1	~HOMINY	~HOMINY	NFP
18435	1645	2	CAKES~--To	CAKES~--To	NNS
18435	1645	3	two	two	CD
18435	1645	4	cups	cup	NNS
18435	1645	5	of	of	IN
18435	1645	6	boiled	boil	VBN
18435	1645	7	hominy	hominy	NNP
18435	1645	8	add	add	VB
18435	1645	9	two	two	CD
18435	1645	10	tablespoons	tablespoon	NNS
18435	1645	11	of	of	IN
18435	1645	12	melted	melted	JJ
18435	1645	13	butter	butter	NN
18435	1645	14	.	.	.
18435	1646	1	Break	break	VB
18435	1646	2	the	the	DT
18435	1646	3	whole	whole	JJ
18435	1646	4	very	very	RB
18435	1646	5	fine	fine	JJ
18435	1646	6	with	with	IN
18435	1646	7	spoon	spoon	NN
18435	1646	8	or	or	CC
18435	1646	9	fork	fork	NN
18435	1646	10	.	.	.
18435	1647	1	Add	add	VB
18435	1647	2	two	two	CD
18435	1647	3	well	well	RB
18435	1647	4	beaten	beat	VBN
18435	1647	5	eggs	egg	NNS
18435	1647	6	,	,	,
18435	1647	7	one	one	CD
18435	1647	8	-	-	HYPH
18435	1647	9	third	third	NN
18435	1647	10	teaspoon	teaspoon	NN
18435	1647	11	of	of	IN
18435	1647	12	salt	salt	NN
18435	1647	13	,	,	,
18435	1647	14	and	and	CC
18435	1647	15	a	a	DT
18435	1647	16	saltspoon	saltspoon	NN
18435	1647	17	of	of	IN
18435	1647	18	pepper	pepper	NN
18435	1647	19	.	.	.
18435	1648	1	Form	form	VB
18435	1648	2	into	into	IN
18435	1648	3	little	little	JJ
18435	1648	4	cakes	cake	NNS
18435	1648	5	,	,	,
18435	1648	6	after	after	IN
18435	1648	7	adding	add	VBG
18435	1648	8	enough	enough	JJ
18435	1648	9	milk	milk	NN
18435	1648	10	to	to	TO
18435	1648	11	make	make	VB
18435	1648	12	it	-PRON-	PRP
18435	1648	13	of	of	IN
18435	1648	14	the	the	DT
18435	1648	15	right	right	JJ
18435	1648	16	consistency	consistency	NN
18435	1648	17	to	to	TO
18435	1648	18	handle	handle	VB
18435	1648	19	.	.	.
18435	1649	1	Set	set	NN
18435	1649	2	cakes	cake	VBZ
18435	1649	3	on	on	IN
18435	1649	4	buttered	butter	VBN
18435	1649	5	dish	dish	NN
18435	1649	6	and	and	CC
18435	1649	7	dust	dust	NN
18435	1649	8	with	with	IN
18435	1649	9	a	a	DT
18435	1649	10	little	little	JJ
18435	1649	11	finely	finely	RB
18435	1649	12	grated	grate	VBN
18435	1649	13	cheese	cheese	NN
18435	1649	14	.	.	.
18435	1650	1	Bake	bake	VB
18435	1650	2	in	in	IN
18435	1650	3	hot	hot	JJ
18435	1650	4	oven	oven	NN
18435	1650	5	and	and	CC
18435	1650	6	serve	serve	VB
18435	1650	7	at	at	IN
18435	1650	8	once	once	RB
18435	1650	9	.	.	.
18435	1651	1	~OATMEAL	~OATMEAL	NFP
18435	1651	2	CAKE~--Mix	CAKE~--Mix	NNP
18435	1651	3	fine	fine	JJ
18435	1651	4	oatmeal	oatmeal	NN
18435	1651	5	into	into	IN
18435	1651	6	a	a	DT
18435	1651	7	stiff	stiff	JJ
18435	1651	8	dough	dough	NN
18435	1651	9	with	with	IN
18435	1651	10	milk	milk	NN
18435	1651	11	-	-	HYPH
18435	1651	12	warm	warm	JJ
18435	1651	13	water	water	NN
18435	1651	14	,	,	,
18435	1651	15	roll	roll	VB
18435	1651	16	it	-PRON-	PRP
18435	1651	17	to	to	IN
18435	1651	18	the	the	DT
18435	1651	19	thinness	thinness	NN
18435	1651	20	almost	almost	RB
18435	1651	21	of	of	IN
18435	1651	22	a	a	DT
18435	1651	23	wafer	wafer	NN
18435	1651	24	,	,	,
18435	1651	25	bake	bake	VBP
18435	1651	26	on	on	IN
18435	1651	27	a	a	DT
18435	1651	28	griddle	griddle	NN
18435	1651	29	or	or	CC
18435	1651	30	iron	iron	NN
18435	1651	31	plate	plate	NN
18435	1651	32	placed	place	VBN
18435	1651	33	over	over	IN
18435	1651	34	a	a	DT
18435	1651	35	slow	slow	JJ
18435	1651	36	fire	fire	NN
18435	1651	37	for	for	IN
18435	1651	38	three	three	CD
18435	1651	39	or	or	CC
18435	1651	40	four	four	CD
18435	1651	41	minutes	minute	NNS
18435	1651	42	,	,	,
18435	1651	43	then	then	RB
18435	1651	44	place	place	VB
18435	1651	45	it	-PRON-	PRP
18435	1651	46	on	on	IN
18435	1651	47	edge	edge	NN
18435	1651	48	before	before	IN
18435	1651	49	the	the	DT
18435	1651	50	fire	fire	NN
18435	1651	51	to	to	TO
18435	1651	52	harden	harden	NNP
18435	1651	53	.	.	.
18435	1652	1	This	this	DT
18435	1652	2	will	will	MD
18435	1652	3	be	be	VB
18435	1652	4	good	good	JJ
18435	1652	5	for	for	IN
18435	1652	6	months	month	NNS
18435	1652	7	,	,	,
18435	1652	8	if	if	IN
18435	1652	9	kept	keep	VBN
18435	1652	10	in	in	IN
18435	1652	11	a	a	DT
18435	1652	12	dry	dry	JJ
18435	1652	13	place	place	NN
18435	1652	14	.	.	.
18435	1653	1	~PINEAPPLE	~PINEAPPLE	NFP
18435	1653	2	PANCAKES~--Make	pancakes~--make	WDT
18435	1653	3	a	a	DT
18435	1653	4	batter	batter	NN
18435	1653	5	using	use	VBG
18435	1653	6	half	half	JJ
18435	1653	7	pound	pound	NN
18435	1653	8	sifted	sift	VBN
18435	1653	9	flour	flour	NN
18435	1653	10	and	and	CC
18435	1653	11	three	three	CD
18435	1653	12	good	good	JJ
18435	1653	13	sized	sized	JJ
18435	1653	14	eggs	egg	NNS
18435	1653	15	with	with	IN
18435	1653	16	a	a	DT
18435	1653	17	cupful	cupful	NN
18435	1653	18	of	of	IN
18435	1653	19	milk	milk	NN
18435	1653	20	.	.	.
18435	1654	1	This	this	DT
18435	1654	2	makes	make	VBZ
18435	1654	3	a	a	DT
18435	1654	4	very	very	RB
18435	1654	5	thin	thin	JJ
18435	1654	6	batter	batter	NN
18435	1654	7	.	.	.
18435	1655	1	When	when	WRB
18435	1655	2	smooth	smooth	JJ
18435	1655	3	and	and	CC
18435	1655	4	free	free	JJ
18435	1655	5	from	from	IN
18435	1655	6	lumps	lump	NNS
18435	1655	7	,	,	,
18435	1655	8	bake	bake	VBP
18435	1655	9	in	in	RP
18435	1655	10	a	a	DT
18435	1655	11	well	well	RB
18435	1655	12	buttered	butter	VBN
18435	1655	13	frying	fry	VBG
18435	1655	14	pan	pan	NN
18435	1655	15	,	,	,
18435	1655	16	making	make	VBG
18435	1655	17	the	the	DT
18435	1655	18	cakes	cake	NNS
18435	1655	19	about	about	IN
18435	1655	20	eight	eight	CD
18435	1655	21	inches	inch	NNS
18435	1655	22	in	in	IN
18435	1655	23	diameter	diameter	NN
18435	1655	24	.	.	.
18435	1656	1	As	as	RB
18435	1656	2	soon	soon	RB
18435	1656	3	as	as	IN
18435	1656	4	brown	brown	JJ
18435	1656	5	on	on	IN
18435	1656	6	one	one	CD
18435	1656	7	side	side	NN
18435	1656	8	turn	turn	NN
18435	1656	9	.	.	.
18435	1657	1	When	when	WRB
18435	1657	2	cooked	cook	VBN
18435	1657	3	on	on	IN
18435	1657	4	both	both	DT
18435	1657	5	sides	side	NNS
18435	1657	6	remove	remove	VBP
18435	1657	7	to	to	IN
18435	1657	8	a	a	DT
18435	1657	9	hot	hot	JJ
18435	1657	10	serving	serving	NN
18435	1657	11	dish	dish	NN
18435	1657	12	and	and	CC
18435	1657	13	sprinkle	sprinkle	VB
18435	1657	14	with	with	IN
18435	1657	15	sweetened	sweeten	VBN
18435	1657	16	pineapple	pineapple	NN
18435	1657	17	.	.	.
18435	1658	1	Bake	bake	VB
18435	1658	2	the	the	DT
18435	1658	3	remainder	remainder	NN
18435	1658	4	of	of	IN
18435	1658	5	batter	batter	NN
18435	1658	6	in	in	IN
18435	1658	7	the	the	DT
18435	1658	8	same	same	JJ
18435	1658	9	way	way	NN
18435	1658	10	,	,	,
18435	1658	11	piling	pile	VBG
18435	1658	12	in	in	RP
18435	1658	13	layers	layer	NNS
18435	1658	14	with	with	IN
18435	1658	15	the	the	DT
18435	1658	16	pineapple	pineapple	NN
18435	1658	17	between	between	IN
18435	1658	18	the	the	DT
18435	1658	19	cakes	cake	NNS
18435	1658	20	.	.	.
18435	1659	1	Cut	cut	NN
18435	1659	2	in	in	IN
18435	1659	3	triangular	triangular	JJ
18435	1659	4	pieces	piece	NNS
18435	1659	5	like	like	IN
18435	1659	6	pie	pie	NN
18435	1659	7	and	and	CC
18435	1659	8	serve	serve	VB
18435	1659	9	very	very	RB
18435	1659	10	hot	hot	JJ
18435	1659	11	.	.	.
18435	1660	1	~SQUASH	~SQUASH	NNP
18435	1660	2	FRITTERS~--To	FRITTERS~--To	NNP
18435	1660	3	two	two	CD
18435	1660	4	cups	cup	NNS
18435	1660	5	of	of	IN
18435	1660	6	mashed	mash	VBN
18435	1660	7	dry	dry	JJ
18435	1660	8	winter	winter	NN
18435	1660	9	squash	squash	NN
18435	1660	10	add	add	VB
18435	1660	11	one	one	CD
18435	1660	12	cup	cup	NN
18435	1660	13	of	of	IN
18435	1660	14	milk	milk	NN
18435	1660	15	,	,	,
18435	1660	16	two	two	CD
18435	1660	17	well	well	RB
18435	1660	18	beaten	beat	VBN
18435	1660	19	eggs	egg	NNS
18435	1660	20	,	,	,
18435	1660	21	one	one	CD
18435	1660	22	teaspoon	teaspoon	NN
18435	1660	23	of	of	IN
18435	1660	24	salt	salt	NN
18435	1660	25	,	,	,
18435	1660	26	a	a	DT
18435	1660	27	little	little	JJ
18435	1660	28	pepper	pepper	NN
18435	1660	29	and	and	CC
18435	1660	30	one	one	CD
18435	1660	31	heaping	heap	VBG
18435	1660	32	teaspoon	teaspoon	NN
18435	1660	33	of	of	IN
18435	1660	34	baking	baking	NN
18435	1660	35	powder	powder	NN
18435	1660	36	.	.	.
18435	1661	1	Beat	beat	VB
18435	1661	2	well	well	RB
18435	1661	3	and	and	CC
18435	1661	4	drop	drop	VB
18435	1661	5	by	by	IN
18435	1661	6	spoonfuls	spoonful	NNS
18435	1661	7	into	into	IN
18435	1661	8	hot	hot	JJ
18435	1661	9	butter	butter	NN
18435	1661	10	or	or	CC
18435	1661	11	cooking	cook	VBG
18435	1661	12	oil	oil	NN
18435	1661	13	and	and	CC
18435	1661	14	fry	fry	NN
18435	1661	15	.	.	.
18435	1662	1	PIES	pie	NNS
18435	1662	2	AND	and	CC
18435	1662	3	PASTRIES	pastry	NNS
18435	1662	4	~A	~a	CD
18435	1662	5	GOOD	good	JJ
18435	1662	6	CRUST	CRUST	NNS
18435	1662	7	FOR	for	IN
18435	1662	8	GREAT	GREAT	NNP
18435	1662	9	PIES~--To	PIES~--To	NNS
18435	1662	10	a	a	DT
18435	1662	11	peck	peck	NN
18435	1662	12	of	of	IN
18435	1662	13	flour	flour	NN
18435	1662	14	,	,	,
18435	1662	15	add	add	VB
18435	1662	16	the	the	DT
18435	1662	17	yolks	yolk	NNS
18435	1662	18	of	of	IN
18435	1662	19	three	three	CD
18435	1662	20	eggs	egg	NNS
18435	1662	21	.	.	.
18435	1663	1	Boil	boil	VB
18435	1663	2	some	some	DT
18435	1663	3	water	water	NN
18435	1663	4	,	,	,
18435	1663	5	put	put	VBN
18435	1663	6	in	in	IN
18435	1663	7	half	half	PDT
18435	1663	8	a	a	DT
18435	1663	9	pound	pound	NN
18435	1663	10	of	of	IN
18435	1663	11	fried	fried	JJ
18435	1663	12	suet	suet	NN
18435	1663	13	and	and	CC
18435	1663	14	a	a	DT
18435	1663	15	pound	pound	NN
18435	1663	16	and	and	CC
18435	1663	17	a	a	DT
18435	1663	18	half	half	NN
18435	1663	19	of	of	IN
18435	1663	20	butter	butter	NN
18435	1663	21	.	.	.
18435	1664	1	Skim	Skim	NNP
18435	1664	2	off	off	IN
18435	1664	3	the	the	DT
18435	1664	4	butter	butter	NN
18435	1664	5	and	and	CC
18435	1664	6	suet	suet	NN
18435	1664	7	and	and	CC
18435	1664	8	as	as	RB
18435	1664	9	much	much	JJ
18435	1664	10	of	of	IN
18435	1664	11	the	the	DT
18435	1664	12	liquor	liquor	NN
18435	1664	13	as	as	IN
18435	1664	14	will	will	MD
18435	1664	15	make	make	VB
18435	1664	16	a	a	DT
18435	1664	17	light	light	JJ
18435	1664	18	crust	crust	NN
18435	1664	19	.	.	.
18435	1665	1	Mix	mix	VB
18435	1665	2	well	well	RB
18435	1665	3	and	and	CC
18435	1665	4	roll	roll	VB
18435	1665	5	out	out	RP
18435	1665	6	.	.	.
18435	1666	1	~CRUST	~CRUST	NNP
18435	1666	2	FOR	for	IN
18435	1666	3	CUSTARDS~--Take	CUSTARDS~--Take	VBG
18435	1666	4	a	a	DT
18435	1666	5	half	half	JJ
18435	1666	6	pound	pound	NN
18435	1666	7	of	of	IN
18435	1666	8	flour	flour	NN
18435	1666	9	,	,	,
18435	1666	10	six	six	CD
18435	1666	11	ounces	ounce	NNS
18435	1666	12	of	of	IN
18435	1666	13	butter	butter	NN
18435	1666	14	,	,	,
18435	1666	15	the	the	DT
18435	1666	16	yolks	yolk	NNS
18435	1666	17	of	of	IN
18435	1666	18	two	two	CD
18435	1666	19	eggs	egg	NNS
18435	1666	20	,	,	,
18435	1666	21	three	three	CD
18435	1666	22	spoonfuls	spoonful	NNS
18435	1666	23	of	of	IN
18435	1666	24	cream	cream	NN
18435	1666	25	.	.	.
18435	1667	1	Mix	mix	VB
18435	1667	2	well	well	RB
18435	1667	3	and	and	CC
18435	1667	4	roll	roll	VB
18435	1667	5	very	very	RB
18435	1667	6	thin	thin	JJ
18435	1667	7	.	.	.
18435	1668	1	~DRIPPING	~DRIPPING	NFP
18435	1668	2	CRUST~--Take	crust~--take	WRB
18435	1668	3	a	a	DT
18435	1668	4	pound	pound	NN
18435	1668	5	and	and	CC
18435	1668	6	a	a	DT
18435	1668	7	half	half	NN
18435	1668	8	of	of	IN
18435	1668	9	beef	beef	NN
18435	1668	10	drippings	dripping	NNS
18435	1668	11	;	;	:
18435	1668	12	boil	boil	VBP
18435	1668	13	in	in	IN
18435	1668	14	water	water	NN
18435	1668	15	,	,	,
18435	1668	16	strain	strain	VB
18435	1668	17	and	and	CC
18435	1668	18	let	let	VB
18435	1668	19	it	-PRON-	PRP
18435	1668	20	get	get	VB
18435	1668	21	cold	cold	JJ
18435	1668	22	,	,	,
18435	1668	23	taking	take	VBG
18435	1668	24	off	off	RP
18435	1668	25	the	the	DT
18435	1668	26	hard	hard	JJ
18435	1668	27	fat	fat	NN
18435	1668	28	.	.	.
18435	1669	1	Scrape	scrape	VB
18435	1669	2	off	off	RP
18435	1669	3	and	and	CC
18435	1669	4	boil	boil	VB
18435	1669	5	it	-PRON-	PRP
18435	1669	6	four	four	CD
18435	1669	7	or	or	CC
18435	1669	8	five	five	CD
18435	1669	9	times	time	NNS
18435	1669	10	;	;	:
18435	1669	11	then	then	RB
18435	1669	12	work	work	VB
18435	1669	13	it	-PRON-	PRP
18435	1669	14	up	up	RP
18435	1669	15	well	well	RB
18435	1669	16	into	into	IN
18435	1669	17	three	three	CD
18435	1669	18	pounds	pound	NNS
18435	1669	19	of	of	IN
18435	1669	20	flour	flour	NN
18435	1669	21	,	,	,
18435	1669	22	then	then	RB
18435	1669	23	add	add	VB
18435	1669	24	enough	enough	JJ
18435	1669	25	cold	cold	JJ
18435	1669	26	water	water	NN
18435	1669	27	to	to	TO
18435	1669	28	make	make	VB
18435	1669	29	dough	dough	NN
18435	1669	30	,	,	,
18435	1669	31	just	just	RB
18435	1669	32	stiff	stiff	JJ
18435	1669	33	enough	enough	RB
18435	1669	34	to	to	TO
18435	1669	35	roll	roll	VB
18435	1669	36	.	.	.
18435	1670	1	This	this	DT
18435	1670	2	makes	make	VBZ
18435	1670	3	a	a	DT
18435	1670	4	very	very	RB
18435	1670	5	fine	fine	JJ
18435	1670	6	crust	crust	NN
18435	1670	7	.	.	.
18435	1671	1	~PASTE	~PASTE	NNP
18435	1671	2	FOR	for	IN
18435	1671	3	TARTS~--One	tarts~--one	CD
18435	1671	4	pound	pound	NN
18435	1671	5	of	of	IN
18435	1671	6	flour	flour	NN
18435	1671	7	,	,	,
18435	1671	8	three	three	CD
18435	1671	9	-	-	HYPH
18435	1671	10	quarters	quarter	NNS
18435	1671	11	of	of	IN
18435	1671	12	a	a	DT
18435	1671	13	pound	pound	NN
18435	1671	14	of	of	IN
18435	1671	15	butter	butter	NN
18435	1671	16	and	and	CC
18435	1671	17	just	just	RB
18435	1671	18	enough	enough	JJ
18435	1671	19	cold	cold	JJ
18435	1671	20	water	water	NN
18435	1671	21	to	to	TO
18435	1671	22	mix	mix	VB
18435	1671	23	together	together	RB
18435	1671	24	.	.	.
18435	1672	1	Beat	beat	VB
18435	1672	2	well	well	RB
18435	1672	3	with	with	IN
18435	1672	4	a	a	DT
18435	1672	5	rolling	rolling	JJ
18435	1672	6	pin	pin	NN
18435	1672	7	.	.	.
18435	1673	1	~PUFF	~PUFF	NFP
18435	1673	2	PASTE~--Take	PASTE~--Take	NNP
18435	1673	3	a	a	DT
18435	1673	4	quarter	quarter	NN
18435	1673	5	of	of	IN
18435	1673	6	a	a	DT
18435	1673	7	peck	peck	NN
18435	1673	8	of	of	IN
18435	1673	9	flour	flour	NN
18435	1673	10	,	,	,
18435	1673	11	rub	rub	VB
18435	1673	12	in	in	IN
18435	1673	13	a	a	DT
18435	1673	14	pound	pound	NN
18435	1673	15	of	of	IN
18435	1673	16	butter	butter	NN
18435	1673	17	,	,	,
18435	1673	18	make	make	VB
18435	1673	19	it	-PRON-	PRP
18435	1673	20	up	up	RP
18435	1673	21	into	into	IN
18435	1673	22	a	a	DT
18435	1673	23	light	light	JJ
18435	1673	24	paste	paste	NN
18435	1673	25	with	with	IN
18435	1673	26	a	a	DT
18435	1673	27	little	little	JJ
18435	1673	28	cold	cold	JJ
18435	1673	29	waters	water	NNS
18435	1673	30	,	,	,
18435	1673	31	just	just	RB
18435	1673	32	stiff	stiff	JJ
18435	1673	33	enough	enough	RB
18435	1673	34	to	to	TO
18435	1673	35	handle	handle	VB
18435	1673	36	;	;	:
18435	1673	37	then	then	RB
18435	1673	38	roll	roll	VB
18435	1673	39	out	out	RP
18435	1673	40	to	to	IN
18435	1673	41	about	about	IN
18435	1673	42	the	the	DT
18435	1673	43	thickness	thickness	NN
18435	1673	44	of	of	IN
18435	1673	45	a	a	DT
18435	1673	46	crown	crown	NN
18435	1673	47	piece	piece	NN
18435	1673	48	.	.	.
18435	1674	1	Spread	Spread	VBN
18435	1674	2	over	over	RP
18435	1674	3	with	with	IN
18435	1674	4	butter	butter	NN
18435	1674	5	and	and	CC
18435	1674	6	sprinkle	sprinkle	VB
18435	1674	7	over	over	RP
18435	1674	8	with	with	IN
18435	1674	9	flour	flour	NN
18435	1674	10	,	,	,
18435	1674	11	then	then	RB
18435	1674	12	double	double	VB
18435	1674	13	up	up	RP
18435	1674	14	and	and	CC
18435	1674	15	roll	roll	VB
18435	1674	16	out	out	RP
18435	1674	17	again	again	RB
18435	1674	18	.	.	.
18435	1675	1	Double	double	JJ
18435	1675	2	and	and	CC
18435	1675	3	roll	roll	VB
18435	1675	4	out	out	RP
18435	1675	5	seven	seven	CD
18435	1675	6	or	or	CC
18435	1675	7	eight	eight	CD
18435	1675	8	times	time	NNS
18435	1675	9	.	.	.
18435	1676	1	It	-PRON-	PRP
18435	1676	2	is	be	VBZ
18435	1676	3	then	then	RB
18435	1676	4	fit	fit	JJ
18435	1676	5	for	for	IN
18435	1676	6	all	all	DT
18435	1676	7	kinds	kind	NNS
18435	1676	8	of	of	IN
18435	1676	9	pies	pie	NNS
18435	1676	10	and	and	CC
18435	1676	11	tarts	tart	NNS
18435	1676	12	that	that	WDT
18435	1676	13	require	require	VBP
18435	1676	14	a	a	DT
18435	1676	15	puff	puff	NN
18435	1676	16	paste	paste	NN
18435	1676	17	.	.	.
18435	1677	1	~APPLE	~APPLE	NNP
18435	1677	2	PIE~--Make	pie~--make	VBP
18435	1677	3	up	up	RP
18435	1677	4	a	a	DT
18435	1677	5	puff	puff	JJ
18435	1677	6	paste	paste	NN
18435	1677	7	crust	crust	NN
18435	1677	8	and	and	CC
18435	1677	9	lay	lie	VBD
18435	1677	10	some	some	DT
18435	1677	11	around	around	IN
18435	1677	12	the	the	DT
18435	1677	13	sides	side	NNS
18435	1677	14	of	of	IN
18435	1677	15	a	a	DT
18435	1677	16	dish	dish	NN
18435	1677	17	.	.	.
18435	1678	1	Pare	pare	NN
18435	1678	2	and	and	CC
18435	1678	3	quarter	quarter	NN
18435	1678	4	apples	apple	NNS
18435	1678	5	.	.	.
18435	1679	1	Put	put	VB
18435	1679	2	a	a	DT
18435	1679	3	layer	layer	NN
18435	1679	4	of	of	IN
18435	1679	5	apples	apple	NNS
18435	1679	6	in	in	IN
18435	1679	7	the	the	DT
18435	1679	8	dish	dish	NN
18435	1679	9	,	,	,
18435	1679	10	sprinkle	sprinkle	VB
18435	1679	11	with	with	IN
18435	1679	12	sugar	sugar	NN
18435	1679	13	,	,	,
18435	1679	14	and	and	CC
18435	1679	15	add	add	VB
18435	1679	16	a	a	DT
18435	1679	17	little	little	JJ
18435	1679	18	lemon	lemon	NN
18435	1679	19	peel	peel	NN
18435	1679	20	,	,	,
18435	1679	21	cut	cut	VB
18435	1679	22	up	up	RP
18435	1679	23	fine	fine	RB
18435	1679	24	,	,	,
18435	1679	25	a	a	DT
18435	1679	26	little	little	JJ
18435	1679	27	lemon	lemon	NN
18435	1679	28	juice	juice	NN
18435	1679	29	,	,	,
18435	1679	30	a	a	DT
18435	1679	31	few	few	JJ
18435	1679	32	cloves	clove	NNS
18435	1679	33	;	;	:
18435	1679	34	then	then	RB
18435	1679	35	the	the	DT
18435	1679	36	rest	rest	NN
18435	1679	37	of	of	IN
18435	1679	38	the	the	DT
18435	1679	39	apples	apple	NNS
18435	1679	40	,	,	,
18435	1679	41	sugar	sugar	NN
18435	1679	42	and	and	CC
18435	1679	43	so	so	RB
18435	1679	44	on	on	RB
18435	1679	45	.	.	.
18435	1680	1	Sweeten	sweeten	VB
18435	1680	2	to	to	TO
18435	1680	3	taste	taste	VB
18435	1680	4	.	.	.
18435	1681	1	Boil	Boil	NNP
18435	1681	2	the	the	DT
18435	1681	3	peels	peel	NNS
18435	1681	4	and	and	CC
18435	1681	5	cores	core	NNS
18435	1681	6	of	of	IN
18435	1681	7	the	the	DT
18435	1681	8	apples	apple	NNS
18435	1681	9	in	in	IN
18435	1681	10	a	a	DT
18435	1681	11	little	little	JJ
18435	1681	12	water	water	NN
18435	1681	13	,	,	,
18435	1681	14	strain	strain	VB
18435	1681	15	and	and	CC
18435	1681	16	boil	boil	VB
18435	1681	17	the	the	DT
18435	1681	18	syrup	syrup	NN
18435	1681	19	with	with	IN
18435	1681	20	a	a	DT
18435	1681	21	little	little	JJ
18435	1681	22	sugar	sugar	NN
18435	1681	23	.	.	.
18435	1682	1	Pour	pour	VB
18435	1682	2	over	over	IN
18435	1682	3	the	the	DT
18435	1682	4	apples	apple	NNS
18435	1682	5	.	.	.
18435	1683	1	Put	put	VB
18435	1683	2	on	on	RP
18435	1683	3	the	the	DT
18435	1683	4	upper	upper	JJ
18435	1683	5	crust	crust	NN
18435	1683	6	and	and	CC
18435	1683	7	bake	bake	NN
18435	1683	8	.	.	.
18435	1684	1	A	a	DT
18435	1684	2	little	little	JJ
18435	1684	3	quince	quince	NN
18435	1684	4	or	or	CC
18435	1684	5	marmalade	marmalade	NN
18435	1684	6	may	may	MD
18435	1684	7	be	be	VB
18435	1684	8	used	use	VBN
18435	1684	9	,	,	,
18435	1684	10	if	if	IN
18435	1684	11	desired	desire	VBN
18435	1684	12	.	.	.
18435	1685	1	Pears	pear	NNS
18435	1685	2	may	may	MD
18435	1685	3	be	be	VB
18435	1685	4	used	use	VBN
18435	1685	5	instead	instead	RB
18435	1685	6	of	of	IN
18435	1685	7	apples	apple	NNS
18435	1685	8	,	,	,
18435	1685	9	omitting	omit	VBG
18435	1685	10	the	the	DT
18435	1685	11	quince	quince	NN
18435	1685	12	or	or	CC
18435	1685	13	marmalade	marmalade	NN
18435	1685	14	.	.	.
18435	1686	1	Pies	pie	NNS
18435	1686	2	may	may	MD
18435	1686	3	be	be	VB
18435	1686	4	buttered	butter	VBN
18435	1686	5	when	when	WRB
18435	1686	6	taken	take	VBN
18435	1686	7	from	from	IN
18435	1686	8	oven	oven	NNP
18435	1686	9	.	.	.
18435	1687	1	If	if	IN
18435	1687	2	a	a	DT
18435	1687	3	sauce	sauce	NN
18435	1687	4	is	be	VBZ
18435	1687	5	desired	desire	VBN
18435	1687	6	,	,	,
18435	1687	7	beat	beat	VBD
18435	1687	8	up	up	RP
18435	1687	9	the	the	DT
18435	1687	10	yolks	yolk	NNS
18435	1687	11	of	of	IN
18435	1687	12	two	two	CD
18435	1687	13	eggs	egg	NNS
18435	1687	14	,	,	,
18435	1687	15	add	add	VB
18435	1687	16	half	half	NN
18435	1687	17	pint	pint	NN
18435	1687	18	of	of	IN
18435	1687	19	cream	cream	NN
18435	1687	20	,	,	,
18435	1687	21	little	little	JJ
18435	1687	22	nutmeg	nutmeg	NNP
18435	1687	23	and	and	CC
18435	1687	24	sugar	sugar	NN
18435	1687	25	.	.	.
18435	1688	1	Put	put	VB
18435	1688	2	over	over	RP
18435	1688	3	a	a	DT
18435	1688	4	slow	slow	JJ
18435	1688	5	fire	fire	NN
18435	1688	6	,	,	,
18435	1688	7	stirring	stir	VBG
18435	1688	8	well	well	RB
18435	1688	9	until	until	IN
18435	1688	10	it	-PRON-	PRP
18435	1688	11	just	just	RB
18435	1688	12	boils	boil	VBZ
18435	1688	13	up	up	RP
18435	1688	14	.	.	.
18435	1689	1	Take	take	VB
18435	1689	2	off	off	RP
18435	1689	3	the	the	DT
18435	1689	4	upper	upper	JJ
18435	1689	5	crust	crust	NN
18435	1689	6	and	and	CC
18435	1689	7	pour	pour	VB
18435	1689	8	the	the	DT
18435	1689	9	sauce	sauce	NN
18435	1689	10	over	over	IN
18435	1689	11	the	the	DT
18435	1689	12	pie	pie	NN
18435	1689	13	,	,	,
18435	1689	14	replacing	replace	VBG
18435	1689	15	the	the	DT
18435	1689	16	crust	crust	NN
18435	1689	17	.	.	.
18435	1690	1	~APPLE	~APPLE	NFP
18435	1690	2	PIE	PIE	NNP
18435	1690	3	--	--	:
18435	1690	4	SOUTHERN	southern	ADD
18435	1690	5	STYLE~--For	style~--for	CD
18435	1690	6	four	four	CD
18435	1690	7	pies	pie	NNS
18435	1690	8	half	half	NN
18435	1690	9	pound	pound	NN
18435	1690	10	butter	butter	NN
18435	1690	11	,	,	,
18435	1690	12	quarter	quarter	NN
18435	1690	13	pound	pound	NN
18435	1690	14	of	of	IN
18435	1690	15	lard	lard	NN
18435	1690	16	,	,	,
18435	1690	17	half	half	NN
18435	1690	18	dinner	dinner	NN
18435	1690	19	teaspoon	teaspoon	NN
18435	1690	20	of	of	IN
18435	1690	21	salt	salt	NN
18435	1690	22	,	,	,
18435	1690	23	work	work	NN
18435	1690	24	four	four	CD
18435	1690	25	cups	cup	NNS
18435	1690	26	flour	flour	NN
18435	1690	27	and	and	CC
18435	1690	28	the	the	DT
18435	1690	29	above	above	JJ
18435	1690	30	ingredients	ingredient	NNS
18435	1690	31	with	with	IN
18435	1690	32	a	a	DT
18435	1690	33	fork	fork	NN
18435	1690	34	,	,	,
18435	1690	35	and	and	CC
18435	1690	36	then	then	RB
18435	1690	37	mix	mix	VB
18435	1690	38	with	with	IN
18435	1690	39	ice	ice	NN
18435	1690	40	water	water	NN
18435	1690	41	and	and	CC
18435	1690	42	mix	mix	VB
18435	1690	43	it	-PRON-	PRP
18435	1690	44	so	so	IN
18435	1690	45	it	-PRON-	PRP
18435	1690	46	will	will	MD
18435	1690	47	just	just	RB
18435	1690	48	stick	stick	VB
18435	1690	49	together	together	RB
18435	1690	50	.	.	.
18435	1691	1	Then	then	RB
18435	1691	2	ready	ready	JJ
18435	1691	3	for	for	IN
18435	1691	4	use	use	NN
18435	1691	5	.	.	.
18435	1692	1	~BEATEN	~BEATEN	NFP
18435	1692	2	CREAM	CREAM	NNP
18435	1692	3	PIE~--Line	PIE~--Line	VBD
18435	1692	4	a	a	DT
18435	1692	5	plate	plate	NN
18435	1692	6	with	with	IN
18435	1692	7	good	good	JJ
18435	1692	8	paste	paste	NN
18435	1692	9	,	,	,
18435	1692	10	prick	prick	VB
18435	1692	11	in	in	IN
18435	1692	12	several	several	JJ
18435	1692	13	places	place	NNS
18435	1692	14	to	to	TO
18435	1692	15	prevent	prevent	VB
18435	1692	16	rising	rise	VBG
18435	1692	17	out	out	IN
18435	1692	18	of	of	IN
18435	1692	19	shape	shape	NN
18435	1692	20	.	.	.
18435	1693	1	Bake	bake	VB
18435	1693	2	and	and	CC
18435	1693	3	spread	spread	VBD
18435	1693	4	over	over	IN
18435	1693	5	some	some	DT
18435	1693	6	jelly	jelly	NNP
18435	1693	7	or	or	CC
18435	1693	8	jam	jam	NN
18435	1693	9	about	about	RB
18435	1693	10	half	half	PDT
18435	1693	11	an	an	DT
18435	1693	12	inch	inch	NN
18435	1693	13	thick	thick	JJ
18435	1693	14	,	,	,
18435	1693	15	and	and	CC
18435	1693	16	cover	cover	VB
18435	1693	17	with	with	IN
18435	1693	18	one	one	CD
18435	1693	19	cup	cup	NN
18435	1693	20	of	of	IN
18435	1693	21	cream	cream	NN
18435	1693	22	beaten	beat	VBN
18435	1693	23	stiff	stiff	JJ
18435	1693	24	with	with	IN
18435	1693	25	two	two	CD
18435	1693	26	rounding	round	VBG
18435	1693	27	tablespoons	tablespoon	NNS
18435	1693	28	of	of	IN
18435	1693	29	powdered	powdered	JJ
18435	1693	30	sugar	sugar	NN
18435	1693	31	and	and	CC
18435	1693	32	flavored	flavor	VBN
18435	1693	33	with	with	IN
18435	1693	34	one	one	CD
18435	1693	35	teaspoon	teaspoon	NN
18435	1693	36	of	of	IN
18435	1693	37	vanilla	vanilla	NN
18435	1693	38	.	.	.
18435	1694	1	~LARGE	~LARGE	``
18435	1694	2	LEMON	LEMON	NNP
18435	1694	3	PIE~--Mix	pie~--mix	NN
18435	1694	4	three	three	CD
18435	1694	5	level	level	NN
18435	1694	6	teaspoons	teaspoon	NNS
18435	1694	7	of	of	IN
18435	1694	8	corn	corn	NN
18435	1694	9	starch	starch	NN
18435	1694	10	smooth	smooth	JJ
18435	1694	11	in	in	IN
18435	1694	12	a	a	DT
18435	1694	13	little	little	JJ
18435	1694	14	cold	cold	JJ
18435	1694	15	water	water	NN
18435	1694	16	,	,	,
18435	1694	17	and	and	CC
18435	1694	18	stir	stir	VB
18435	1694	19	into	into	IN
18435	1694	20	three	three	CD
18435	1694	21	cups	cup	NNS
18435	1694	22	of	of	IN
18435	1694	23	boiling	boiling	NN
18435	1694	24	water	water	NN
18435	1694	25	.	.	.
18435	1695	1	Cook	cook	VB
18435	1695	2	five	five	CD
18435	1695	3	minutes	minute	NNS
18435	1695	4	;	;	:
18435	1695	5	stir	stir	VB
18435	1695	6	in	in	IN
18435	1695	7	one	one	CD
18435	1695	8	level	level	NN
18435	1695	9	tablespoon	tablespoon	NN
18435	1695	10	of	of	IN
18435	1695	11	butter	butter	NN
18435	1695	12	,	,	,
18435	1695	13	the	the	DT
18435	1695	14	juice	juice	NN
18435	1695	15	and	and	CC
18435	1695	16	grated	grate	VBD
18435	1695	17	yellow	yellow	JJ
18435	1695	18	rind	rind	NN
18435	1695	19	of	of	IN
18435	1695	20	two	two	CD
18435	1695	21	lemons	lemon	NNS
18435	1695	22	,	,	,
18435	1695	23	one	one	CD
18435	1695	24	and	and	CC
18435	1695	25	one	one	CD
18435	1695	26	-	-	HYPH
18435	1695	27	half	half	NN
18435	1695	28	cups	cup	NNS
18435	1695	29	of	of	IN
18435	1695	30	sugar	sugar	NN
18435	1695	31	,	,	,
18435	1695	32	and	and	CC
18435	1695	33	the	the	DT
18435	1695	34	yolks	yolk	NNS
18435	1695	35	of	of	IN
18435	1695	36	three	three	CD
18435	1695	37	eggs	egg	NNS
18435	1695	38	.	.	.
18435	1696	1	Cook	cook	VB
18435	1696	2	until	until	IN
18435	1696	3	the	the	DT
18435	1696	4	egg	egg	NN
18435	1696	5	thickens	thicken	NNS
18435	1696	6	,	,	,
18435	1696	7	take	take	VBP
18435	1696	8	from	from	IN
18435	1696	9	the	the	DT
18435	1696	10	fire	fire	NN
18435	1696	11	and	and	CC
18435	1696	12	cool	cool	JJ
18435	1696	13	.	.	.
18435	1697	1	Line	line	VB
18435	1697	2	a	a	DT
18435	1697	3	large	large	JJ
18435	1697	4	pie	pie	NN
18435	1697	5	plate	plate	NN
18435	1697	6	with	with	IN
18435	1697	7	paste	paste	NN
18435	1697	8	and	and	CC
18435	1697	9	gash	gash	VB
18435	1697	10	it	-PRON-	PRP
18435	1697	11	in	in	IN
18435	1697	12	several	several	JJ
18435	1697	13	places	place	NNS
18435	1697	14	to	to	TO
18435	1697	15	prevent	prevent	VB
18435	1697	16	rising	rise	VBG
18435	1697	17	unevenly	unevenly	RB
18435	1697	18	,	,	,
18435	1697	19	bake	bake	VB
18435	1697	20	and	and	CC
18435	1697	21	fill	fill	VBP
18435	1697	22	with	with	IN
18435	1697	23	the	the	DT
18435	1697	24	mixture	mixture	NN
18435	1697	25	.	.	.
18435	1698	1	Cover	cover	VB
18435	1698	2	with	with	IN
18435	1698	3	a	a	DT
18435	1698	4	meringue	meringue	NN
18435	1698	5	made	make	VBN
18435	1698	6	from	from	IN
18435	1698	7	the	the	DT
18435	1698	8	white	white	NN
18435	1698	9	of	of	IN
18435	1698	10	three	three	CD
18435	1698	11	eggs	egg	NNS
18435	1698	12	beaten	beat	VBN
18435	1698	13	with	with	IN
18435	1698	14	six	six	CD
18435	1698	15	level	level	NN
18435	1698	16	tablespoons	tablespoon	NNS
18435	1698	17	of	of	IN
18435	1698	18	powdered	powdered	JJ
18435	1698	19	sugar	sugar	NN
18435	1698	20	.	.	.
18435	1699	1	Set	Set	VBN
18435	1699	2	in	in	IN
18435	1699	3	the	the	DT
18435	1699	4	oven	oven	NN
18435	1699	5	to	to	TO
18435	1699	6	color	color	NN
18435	1699	7	.	.	.
18435	1700	1	~LEMON	~LEMON	NFP
18435	1700	2	PIE~--This	PIE~--This	NNP
18435	1700	3	is	be	VBZ
18435	1700	4	an	an	DT
18435	1700	5	old	old	JJ
18435	1700	6	fashion	fashion	NN
18435	1700	7	pie	pie	NN
18435	1700	8	,	,	,
18435	1700	9	because	because	IN
18435	1700	10	it	-PRON-	PRP
18435	1700	11	is	be	VBZ
18435	1700	12	baked	bake	VBN
18435	1700	13	between	between	IN
18435	1700	14	two	two	CD
18435	1700	15	crusts	crust	NNS
18435	1700	16	,	,	,
18435	1700	17	yet	yet	CC
18435	1700	18	many	many	JJ
18435	1700	19	have	have	VBP
18435	1700	20	called	call	VBN
18435	1700	21	it	-PRON-	PRP
18435	1700	22	the	the	DT
18435	1700	23	best	good	JJS
18435	1700	24	of	of	IN
18435	1700	25	all	all	DT
18435	1700	26	kinds	kind	NNS
18435	1700	27	.	.	.
18435	1701	1	Grate	grate	VB
18435	1701	2	the	the	DT
18435	1701	3	yellow	yellow	JJ
18435	1701	4	rind	rind	NN
18435	1701	5	of	of	IN
18435	1701	6	two	two	CD
18435	1701	7	lemons	lemon	NNS
18435	1701	8	,	,	,
18435	1701	9	take	take	VB
18435	1701	10	off	off	RP
18435	1701	11	all	all	PDT
18435	1701	12	the	the	DT
18435	1701	13	white	white	JJ
18435	1701	14	skin	skin	NN
18435	1701	15	and	and	CC
18435	1701	16	chop	chop	VB
18435	1701	17	the	the	DT
18435	1701	18	remainder	remainder	NN
18435	1701	19	very	very	RB
18435	1701	20	fine	fine	RB
18435	1701	21	,	,	,
18435	1701	22	discarding	discard	VBG
18435	1701	23	all	all	PDT
18435	1701	24	the	the	DT
18435	1701	25	seeds	seed	NNS
18435	1701	26	.	.	.
18435	1702	1	Add	add	VB
18435	1702	2	two	two	CD
18435	1702	3	cups	cup	NNS
18435	1702	4	of	of	IN
18435	1702	5	sugar	sugar	NN
18435	1702	6	and	and	CC
18435	1702	7	two	two	CD
18435	1702	8	beaten	beat	VBN
18435	1702	9	eggs	egg	NNS
18435	1702	10	.	.	.
18435	1703	1	Mix	mix	VB
18435	1703	2	well	well	RB
18435	1703	3	and	and	CC
18435	1703	4	pour	pour	VB
18435	1703	5	into	into	IN
18435	1703	6	a	a	DT
18435	1703	7	paste	paste	NN
18435	1703	8	lined	line	VBN
18435	1703	9	plate	plate	NN
18435	1703	10	cover	cover	NN
18435	1703	11	,	,	,
18435	1703	12	and	and	CC
18435	1703	13	bake	bake	VB
18435	1703	14	thirty	thirty	CD
18435	1703	15	minutes	minute	NNS
18435	1703	16	.	.	.
18435	1704	1	~NUT	~nut	UH
18435	1704	2	MINCE	MINCE	NNP
18435	1704	3	PIES~--One	PIES~--One	NNP
18435	1704	4	cup	cup	NN
18435	1704	5	of	of	IN
18435	1704	6	walnut	walnut	NNP
18435	1704	7	meats	meat	NNS
18435	1704	8	chopped	chop	VBD
18435	1704	9	fine	fine	JJ
18435	1704	10	,	,	,
18435	1704	11	two	two	CD
18435	1704	12	cups	cup	NNS
18435	1704	13	of	of	IN
18435	1704	14	chopped	chopped	JJ
18435	1704	15	apple	apple	NN
18435	1704	16	,	,	,
18435	1704	17	one	one	CD
18435	1704	18	cup	cup	NN
18435	1704	19	of	of	IN
18435	1704	20	raisins	raisin	NNS
18435	1704	21	,	,	,
18435	1704	22	one	one	CD
18435	1704	23	and	and	CC
18435	1704	24	one	one	CD
18435	1704	25	-	-	HYPH
18435	1704	26	half	half	NN
18435	1704	27	cups	cup	NNS
18435	1704	28	of	of	IN
18435	1704	29	sugar	sugar	NN
18435	1704	30	mixed	mix	VBN
18435	1704	31	with	with	IN
18435	1704	32	one	one	CD
18435	1704	33	teaspoon	teaspoon	NN
18435	1704	34	each	each	DT
18435	1704	35	of	of	IN
18435	1704	36	cinnamon	cinnamon	NN
18435	1704	37	and	and	CC
18435	1704	38	allspice	allspice	NN
18435	1704	39	and	and	CC
18435	1704	40	one	one	CD
18435	1704	41	-	-	HYPH
18435	1704	42	half	half	NN
18435	1704	43	teaspoon	teaspoon	NN
18435	1704	44	each	each	DT
18435	1704	45	of	of	IN
18435	1704	46	cloves	clove	NNS
18435	1704	47	and	and	CC
18435	1704	48	salt	salt	NN
18435	1704	49	,	,	,
18435	1704	50	one	one	CD
18435	1704	51	-	-	HYPH
18435	1704	52	half	half	NN
18435	1704	53	cup	cup	NN
18435	1704	54	of	of	IN
18435	1704	55	vinegar	vinegar	NN
18435	1704	56	and	and	CC
18435	1704	57	one	one	CD
18435	1704	58	-	-	HYPH
18435	1704	59	half	half	NN
18435	1704	60	cup	cup	NN
18435	1704	61	of	of	IN
18435	1704	62	water	water	NN
18435	1704	63	or	or	CC
18435	1704	64	fruit	fruit	NN
18435	1704	65	juice	juice	NN
18435	1704	66	.	.	.
18435	1705	1	Mix	mix	VB
18435	1705	2	thoroughly	thoroughly	RB
18435	1705	3	.	.	.
18435	1706	1	This	this	DT
18435	1706	2	quantity	quantity	NN
18435	1706	3	makes	make	VBZ
18435	1706	4	two	two	CD
18435	1706	5	large	large	JJ
18435	1706	6	pies	pie	NNS
18435	1706	7	.	.	.
18435	1707	1	~PINEAPPLE	~PINEAPPLE	NFP
18435	1707	2	CREAM	cream	NN
18435	1707	3	PIE~--One	PIE~--One	VBN
18435	1707	4	-	-	HYPH
18435	1707	5	half	half	NN
18435	1707	6	cup	cup	NN
18435	1707	7	butter	butter	NN
18435	1707	8	,	,	,
18435	1707	9	one	one	CD
18435	1707	10	cup	cup	NN
18435	1707	11	sugar	sugar	NN
18435	1707	12	,	,	,
18435	1707	13	one	one	PRP
18435	1707	14	can	can	MD
18435	1707	15	shredded	shred	VBN
18435	1707	16	pineapple	pineapple	NN
18435	1707	17	,	,	,
18435	1707	18	one	one	CD
18435	1707	19	-	-	HYPH
18435	1707	20	half	half	NN
18435	1707	21	cup	cup	NN
18435	1707	22	milk	milk	NN
18435	1707	23	,	,	,
18435	1707	24	two	two	CD
18435	1707	25	eggs	egg	NNS
18435	1707	26	.	.	.
18435	1708	1	Cream	cream	VB
18435	1708	2	the	the	DT
18435	1708	3	butter	butter	NN
18435	1708	4	,	,	,
18435	1708	5	add	add	VB
18435	1708	6	gradually	gradually	RB
18435	1708	7	the	the	DT
18435	1708	8	sugar	sugar	NN
18435	1708	9	,	,	,
18435	1708	10	then	then	RB
18435	1708	11	the	the	DT
18435	1708	12	pineapple	pineapple	NN
18435	1708	13	,	,	,
18435	1708	14	milk	milk	NN
18435	1708	15	and	and	CC
18435	1708	16	eggs	egg	NNS
18435	1708	17	well	well	RB
18435	1708	18	beaten	beat	VBN
18435	1708	19	.	.	.
18435	1709	1	Mix	mix	VB
18435	1709	2	well	well	RB
18435	1709	3	and	and	CC
18435	1709	4	bake	bake	VB
18435	1709	5	in	in	RP
18435	1709	6	one	one	CD
18435	1709	7	crust	crust	NN
18435	1709	8	like	like	IN
18435	1709	9	custard	custard	JJ
18435	1709	10	pie	pie	NN
18435	1709	11	.	.	.
18435	1710	1	When	when	WRB
18435	1710	2	cool	cool	JJ
18435	1710	3	cover	cover	NN
18435	1710	4	with	with	IN
18435	1710	5	a	a	DT
18435	1710	6	meringue	meringue	NN
18435	1710	7	or	or	CC
18435	1710	8	with	with	IN
18435	1710	9	whipped	whip	VBN
18435	1710	10	cream	cream	NN
18435	1710	11	sweetened	sweeten	VBD
18435	1710	12	and	and	CC
18435	1710	13	flavored	flavor	VBN
18435	1710	14	with	with	IN
18435	1710	15	vanilla	vanilla	NN
18435	1710	16	.	.	.
18435	1711	1	~PLAIN	~PLAIN	NFP
18435	1711	2	PIE	PIE	NNP
18435	1711	3	PASTE~--Sift	PASTE~--Sift	NNP
18435	1711	4	one	one	CD
18435	1711	5	and	and	CC
18435	1711	6	one	one	CD
18435	1711	7	-	-	HYPH
18435	1711	8	half	half	NN
18435	1711	9	cups	cup	NNS
18435	1711	10	of	of	IN
18435	1711	11	flour	flour	NN
18435	1711	12	with	with	IN
18435	1711	13	a	a	DT
18435	1711	14	saltspoon	saltspoon	NN
18435	1711	15	of	of	IN
18435	1711	16	salt	salt	NN
18435	1711	17	and	and	CC
18435	1711	18	rub	rub	VB
18435	1711	19	in	in	IN
18435	1711	20	one	one	CD
18435	1711	21	-	-	HYPH
18435	1711	22	quarter	quarter	NN
18435	1711	23	cup	cup	NN
18435	1711	24	of	of	IN
18435	1711	25	lard	lard	NNP
18435	1711	26	.	.	.
18435	1712	1	Moisten	moisten	VB
18435	1712	2	with	with	IN
18435	1712	3	very	very	RB
18435	1712	4	cold	cold	JJ
18435	1712	5	water	water	NN
18435	1712	6	until	until	IN
18435	1712	7	a	a	DT
18435	1712	8	stiff	stiff	JJ
18435	1712	9	dough	dough	NN
18435	1712	10	is	be	VBZ
18435	1712	11	formed	form	VBN
18435	1712	12	.	.	.
18435	1713	1	Pat	pat	VB
18435	1713	2	out	out	RP
18435	1713	3	and	and	CC
18435	1713	4	lay	lie	VBD
18435	1713	5	on	on	IN
18435	1713	6	one	one	CD
18435	1713	7	-	-	HYPH
18435	1713	8	quarter	quarter	NN
18435	1713	9	cup	cup	NN
18435	1713	10	of	of	IN
18435	1713	11	cold	cold	JJ
18435	1713	12	butter	butter	NN
18435	1713	13	rolled	roll	VBN
18435	1713	14	out	out	RP
18435	1713	15	in	in	IN
18435	1713	16	a	a	DT
18435	1713	17	sheet	sheet	NN
18435	1713	18	.	.	.
18435	1714	1	Fold	fold	VB
18435	1714	2	in	in	IN
18435	1714	3	three	three	CD
18435	1714	4	layers	layer	NNS
18435	1714	5	,	,	,
18435	1714	6	turn	turn	VBP
18435	1714	7	half	half	JJ
18435	1714	8	way	way	NN
18435	1714	9	round	round	RB
18435	1714	10	,	,	,
18435	1714	11	and	and	CC
18435	1714	12	pat	pat	VB
18435	1714	13	out	out	RP
18435	1714	14	again	again	RB
18435	1714	15	.	.	.
18435	1715	1	Fold	fold	VB
18435	1715	2	and	and	CC
18435	1715	3	roll	roll	VB
18435	1715	4	twice	twice	RB
18435	1715	5	more	more	JJR
18435	1715	6	.	.	.
18435	1716	1	This	this	DT
18435	1716	2	will	will	MD
18435	1716	3	make	make	VB
18435	1716	4	one	one	CD
18435	1716	5	large	large	JJ
18435	1716	6	pie	pie	NN
18435	1716	7	with	with	IN
18435	1716	8	two	two	CD
18435	1716	9	crusts	crust	NNS
18435	1716	10	.	.	.
18435	1717	1	~CHERRY	~CHERRY	NFP
18435	1717	2	PIE~--Make	PIE~--Make	NNP
18435	1717	3	a	a	DT
18435	1717	4	good	good	JJ
18435	1717	5	crust	crust	NN
18435	1717	6	,	,	,
18435	1717	7	lining	line	VBG
18435	1717	8	the	the	DT
18435	1717	9	sides	side	NNS
18435	1717	10	of	of	IN
18435	1717	11	a	a	DT
18435	1717	12	pie	pie	NN
18435	1717	13	pan	pan	NN
18435	1717	14	.	.	.
18435	1718	1	Place	place	NN
18435	1718	2	stoned	stone	VBN
18435	1718	3	cherries	cherry	NNS
18435	1718	4	,	,	,
18435	1718	5	well	well	RB
18435	1718	6	sweetened	sweeten	VBN
18435	1718	7	,	,	,
18435	1718	8	in	in	IN
18435	1718	9	the	the	DT
18435	1718	10	pan	pan	NN
18435	1718	11	and	and	CC
18435	1718	12	cover	cover	VB
18435	1718	13	with	with	IN
18435	1718	14	upper	upper	JJ
18435	1718	15	crust	crust	NN
18435	1718	16	.	.	.
18435	1719	1	Bake	bake	VB
18435	1719	2	in	in	IN
18435	1719	3	slow	slow	JJ
18435	1719	4	oven	oven	NN
18435	1719	5	.	.	.
18435	1720	1	(	(	-LRB-
18435	1720	2	A	a	DT
18435	1720	3	few	few	JJ
18435	1720	4	red	red	JJ
18435	1720	5	currants	currant	NNS
18435	1720	6	may	may	MD
18435	1720	7	be	be	VB
18435	1720	8	added	add	VBN
18435	1720	9	to	to	IN
18435	1720	10	the	the	DT
18435	1720	11	cherries	cherry	NNS
18435	1720	12	if	if	IN
18435	1720	13	desired	desire	VBN
18435	1720	14	.	.	.
18435	1720	15	)	)	-RRB-
18435	1721	1	Plums	plum	NNS
18435	1721	2	or	or	CC
18435	1721	3	gooseberry	gooseberry	NN
18435	1721	4	pies	pie	NNS
18435	1721	5	may	may	MD
18435	1721	6	be	be	VB
18435	1721	7	made	make	VBN
18435	1721	8	in	in	IN
18435	1721	9	the	the	DT
18435	1721	10	same	same	JJ
18435	1721	11	way	way	NN
18435	1721	12	.	.	.
18435	1722	1	~CHERRY	~CHERRY	NFP
18435	1722	2	PIE~--Roll	PIE~--Roll	NNP
18435	1722	3	two	two	CD
18435	1722	4	large	large	JJ
18435	1722	5	soda	soda	NN
18435	1722	6	crackers	cracker	NNS
18435	1722	7	into	into	IN
18435	1722	8	fine	fine	JJ
18435	1722	9	dust	dust	NN
18435	1722	10	and	and	CC
18435	1722	11	stone	stone	NN
18435	1722	12	cherries	cherry	NNS
18435	1722	13	enough	enough	JJ
18435	1722	14	to	to	TO
18435	1722	15	measure	measure	VB
18435	1722	16	two	two	CD
18435	1722	17	cups	cup	NNS
18435	1722	18	.	.	.
18435	1723	1	Line	line	VB
18435	1723	2	a	a	DT
18435	1723	3	pie	pie	NN
18435	1723	4	plate	plate	NN
18435	1723	5	with	with	IN
18435	1723	6	good	good	JJ
18435	1723	7	rich	rich	JJ
18435	1723	8	paste	paste	NN
18435	1723	9	and	and	CC
18435	1723	10	scatter	scatter	NN
18435	1723	11	one	one	CD
18435	1723	12	-	-	HYPH
18435	1723	13	half	half	NN
18435	1723	14	cup	cup	NN
18435	1723	15	of	of	IN
18435	1723	16	sugar	sugar	NN
18435	1723	17	over	over	RP
18435	1723	18	.	.	.
18435	1724	1	Sprinkle	sprinkle	VB
18435	1724	2	one	one	CD
18435	1724	3	-	-	HYPH
18435	1724	4	half	half	NN
18435	1724	5	of	of	IN
18435	1724	6	the	the	DT
18435	1724	7	cracker	cracker	NN
18435	1724	8	dust	dust	NN
18435	1724	9	,	,	,
18435	1724	10	and	and	CC
18435	1724	11	over	over	IN
18435	1724	12	that	that	DT
18435	1724	13	one	one	CD
18435	1724	14	-	-	HYPH
18435	1724	15	half	half	NN
18435	1724	16	of	of	IN
18435	1724	17	the	the	DT
18435	1724	18	cherries	cherry	NNS
18435	1724	19	.	.	.
18435	1725	1	Repeat	repeat	VB
18435	1725	2	the	the	DT
18435	1725	3	three	three	CD
18435	1725	4	layers	layer	NNS
18435	1725	5	,	,	,
18435	1725	6	pour	pour	VBP
18435	1725	7	on	on	IN
18435	1725	8	one	one	CD
18435	1725	9	cup	cup	NN
18435	1725	10	of	of	IN
18435	1725	11	cherry	cherry	NN
18435	1725	12	juice	juice	NN
18435	1725	13	and	and	CC
18435	1725	14	cold	cold	JJ
18435	1725	15	water	water	NN
18435	1725	16	,	,	,
18435	1725	17	cover	cover	VB
18435	1725	18	with	with	IN
18435	1725	19	paste	paste	NN
18435	1725	20	and	and	CC
18435	1725	21	bake	bake	NN
18435	1725	22	in	in	RP
18435	1725	23	a	a	DT
18435	1725	24	moderate	moderate	JJ
18435	1725	25	oven	oven	NN
18435	1725	26	.	.	.
18435	1726	1	~FRESH	~FRESH	NFP
18435	1726	2	RASPBERRY	raspberry	VB
18435	1726	3	PIE~--Line	PIE~--Line	VBD
18435	1726	4	a	a	DT
18435	1726	5	pie	pie	NN
18435	1726	6	plate	plate	NN
18435	1726	7	with	with	IN
18435	1726	8	rich	rich	JJ
18435	1726	9	paste	paste	NN
18435	1726	10	,	,	,
18435	1726	11	fill	fill	VBP
18435	1726	12	with	with	IN
18435	1726	13	raspberries	raspberry	NNS
18435	1726	14	and	and	CC
18435	1726	15	scatter	scatter	NN
18435	1726	16	on	on	IN
18435	1726	17	sugar	sugar	NN
18435	1726	18	to	to	TO
18435	1726	19	sweeten	sweeten	VB
18435	1726	20	.	.	.
18435	1727	1	Cover	cover	VB
18435	1727	2	with	with	IN
18435	1727	3	a	a	DT
18435	1727	4	crust	crust	NN
18435	1727	5	and	and	CC
18435	1727	6	bake	bake	VB
18435	1727	7	in	in	RP
18435	1727	8	a	a	DT
18435	1727	9	quick	quick	JJ
18435	1727	10	oven	oven	NN
18435	1727	11	.	.	.
18435	1728	1	When	when	WRB
18435	1728	2	done	do	VBN
18435	1728	3	draw	draw	NN
18435	1728	4	from	from	IN
18435	1728	5	the	the	DT
18435	1728	6	oven	oven	NN
18435	1728	7	,	,	,
18435	1728	8	cut	cut	VBD
18435	1728	9	a	a	DT
18435	1728	10	gash	gash	NN
18435	1728	11	in	in	IN
18435	1728	12	the	the	DT
18435	1728	13	top	top	NN
18435	1728	14	,	,	,
18435	1728	15	and	and	CC
18435	1728	16	pour	pour	VB
18435	1728	17	in	in	IN
18435	1728	18	the	the	DT
18435	1728	19	following	follow	VBG
18435	1728	20	mixture	mixture	NN
18435	1728	21	:	:	:
18435	1728	22	The	the	DT
18435	1728	23	yolks	yolk	NNS
18435	1728	24	of	of	IN
18435	1728	25	two	two	CD
18435	1728	26	eggs	egg	NNS
18435	1728	27	beaten	beat	VBN
18435	1728	28	light	light	NN
18435	1728	29	with	with	IN
18435	1728	30	a	a	DT
18435	1728	31	tablespoon	tablespoon	NN
18435	1728	32	of	of	IN
18435	1728	33	sugar	sugar	NN
18435	1728	34	and	and	CC
18435	1728	35	mixed	mix	VBN
18435	1728	36	with	with	IN
18435	1728	37	one	one	CD
18435	1728	38	cup	cup	NN
18435	1728	39	of	of	IN
18435	1728	40	hot	hot	JJ
18435	1728	41	thin	thin	JJ
18435	1728	42	cream	cream	NN
18435	1728	43	.	.	.
18435	1729	1	Set	Set	VBN
18435	1729	2	back	back	RB
18435	1729	3	in	in	IN
18435	1729	4	the	the	DT
18435	1729	5	oven	oven	NN
18435	1729	6	for	for	IN
18435	1729	7	five	five	CD
18435	1729	8	minutes	minute	NNS
18435	1729	9	.	.	.
18435	1730	1	~GREEN	~GREEN	NFP
18435	1730	2	CURRANT	CURRANT	NNP
18435	1730	3	PIE~--Stew	PIE~--Stew	NNP
18435	1730	4	and	and	CC
18435	1730	5	mash	mash	VBP
18435	1730	6	a	a	DT
18435	1730	7	pint	pint	NN
18435	1730	8	of	of	IN
18435	1730	9	rather	rather	RB
18435	1730	10	green	green	JJ
18435	1730	11	currants	currant	NNS
18435	1730	12	,	,	,
18435	1730	13	sweeten	sweeten	VBD
18435	1730	14	abundantly	abundantly	RB
18435	1730	15	,	,	,
18435	1730	16	add	add	VB
18435	1730	17	a	a	DT
18435	1730	18	sprinkling	sprinkling	NN
18435	1730	19	of	of	IN
18435	1730	20	flour	flour	NN
18435	1730	21	or	or	CC
18435	1730	22	a	a	DT
18435	1730	23	rolled	roll	VBN
18435	1730	24	cracker	cracker	NN
18435	1730	25	and	and	CC
18435	1730	26	bake	bake	VB
18435	1730	27	with	with	IN
18435	1730	28	two	two	CD
18435	1730	29	crusts	crust	NNS
18435	1730	30	.	.	.
18435	1731	1	Dust	dust	NN
18435	1731	2	generously	generously	RB
18435	1731	3	with	with	IN
18435	1731	4	powdered	powdered	JJ
18435	1731	5	sugar	sugar	NN
18435	1731	6	.	.	.
18435	1732	1	~GREEN	~GREEN	NFP
18435	1732	2	TOMATO	tomato	NN
18435	1732	3	PIE~--Take	pie~--take	VBP
18435	1732	4	green	green	JJ
18435	1732	5	tomatoes	tomato	NNS
18435	1732	6	not	not	RB
18435	1732	7	yet	yet	RB
18435	1732	8	turned	turn	VBN
18435	1732	9	and	and	CC
18435	1732	10	peel	peel	VB
18435	1732	11	and	and	CC
18435	1732	12	slice	slice	VB
18435	1732	13	wafer	wafer	NN
18435	1732	14	thin	thin	RB
18435	1732	15	.	.	.
18435	1733	1	Fill	fill	VB
18435	1733	2	a	a	DT
18435	1733	3	plate	plate	NN
18435	1733	4	nearly	nearly	RB
18435	1733	5	full	full	JJ
18435	1733	6	,	,	,
18435	1733	7	add	add	VB
18435	1733	8	a	a	DT
18435	1733	9	tablespoonful	tablespoonful	JJ
18435	1733	10	vinegar	vinegar	NN
18435	1733	11	and	and	CC
18435	1733	12	plenty	plenty	NN
18435	1733	13	of	of	IN
18435	1733	14	sugar	sugar	NN
18435	1733	15	,	,	,
18435	1733	16	dot	dot	NN
18435	1733	17	with	with	IN
18435	1733	18	bits	bit	NNS
18435	1733	19	of	of	IN
18435	1733	20	butter	butter	NN
18435	1733	21	and	and	CC
18435	1733	22	flavor	flavor	NN
18435	1733	23	with	with	IN
18435	1733	24	nutmeg	nutmeg	NNP
18435	1733	25	or	or	CC
18435	1733	26	lemon	lemon	NN
18435	1733	27	.	.	.
18435	1734	1	Bake	bake	VB
18435	1734	2	in	in	RP
18435	1734	3	one	one	CD
18435	1734	4	or	or	CC
18435	1734	5	two	two	CD
18435	1734	6	crusts	crust	NNS
18435	1734	7	as	as	IN
18435	1734	8	preferred	prefer	VBN
18435	1734	9	.	.	.
18435	1735	1	~LEMON	~LEMON	NFP
18435	1735	2	CREAM	CREAM	NNS
18435	1735	3	PIE~--Stir	PIE~--Stir	VBD
18435	1735	4	into	into	IN
18435	1735	5	one	one	CD
18435	1735	6	cup	cup	NN
18435	1735	7	of	of	IN
18435	1735	8	boiling	boil	VBG
18435	1735	9	water	water	NN
18435	1735	10	one	one	CD
18435	1735	11	tablespoonful	tablespoonful	NN
18435	1735	12	of	of	IN
18435	1735	13	cornstarch	cornstarch	NN
18435	1735	14	dissolved	dissolve	VBN
18435	1735	15	in	in	IN
18435	1735	16	a	a	DT
18435	1735	17	little	little	JJ
18435	1735	18	cold	cold	JJ
18435	1735	19	water	water	NN
18435	1735	20	.	.	.
18435	1736	1	Cook	cook	NN
18435	1736	2	until	until	IN
18435	1736	3	thickened	thickened	JJ
18435	1736	4	and	and	CC
18435	1736	5	clear	clear	JJ
18435	1736	6	,	,	,
18435	1736	7	then	then	RB
18435	1736	8	add	add	VB
18435	1736	9	one	one	CD
18435	1736	10	cup	cup	NN
18435	1736	11	of	of	IN
18435	1736	12	sugar	sugar	NN
18435	1736	13	,	,	,
18435	1736	14	a	a	DT
18435	1736	15	teaspoonful	teaspoonful	NN
18435	1736	16	of	of	IN
18435	1736	17	butter	butter	NN
18435	1736	18	,	,	,
18435	1736	19	and	and	CC
18435	1736	20	the	the	DT
18435	1736	21	juice	juice	NN
18435	1736	22	and	and	CC
18435	1736	23	grated	grate	VBD
18435	1736	24	rind	rind	NN
18435	1736	25	of	of	IN
18435	1736	26	two	two	CD
18435	1736	27	lemons	lemon	NNS
18435	1736	28	.	.	.
18435	1737	1	Add	add	VB
18435	1737	2	the	the	DT
18435	1737	3	beaten	beat	VBN
18435	1737	4	yolks	yolk	NNS
18435	1737	5	of	of	IN
18435	1737	6	three	three	CD
18435	1737	7	eggs	egg	NNS
18435	1737	8	and	and	CC
18435	1737	9	take	take	VB
18435	1737	10	from	from	IN
18435	1737	11	the	the	DT
18435	1737	12	fire	fire	NN
18435	1737	13	.	.	.
18435	1738	1	Have	have	VBP
18435	1738	2	ready	ready	JJ
18435	1738	3	the	the	DT
18435	1738	4	bottom	bottom	JJ
18435	1738	5	crust	crust	NN
18435	1738	6	of	of	IN
18435	1738	7	a	a	DT
18435	1738	8	pie	pie	NN
18435	1738	9	that	that	WDT
18435	1738	10	has	have	VBZ
18435	1738	11	been	be	VBN
18435	1738	12	baked	bake	VBN
18435	1738	13	,	,	,
18435	1738	14	first	first	RB
18435	1738	15	pricking	prick	VBG
18435	1738	16	with	with	IN
18435	1738	17	a	a	DT
18435	1738	18	fork	fork	NN
18435	1738	19	to	to	TO
18435	1738	20	prevent	prevent	VB
18435	1738	21	blisters	blister	NNS
18435	1738	22	.	.	.
18435	1739	1	Place	place	VB
18435	1739	2	the	the	DT
18435	1739	3	custard	custard	NN
18435	1739	4	in	in	IN
18435	1739	5	the	the	DT
18435	1739	6	crust	crust	NN
18435	1739	7	and	and	CC
18435	1739	8	bake	bake	VB
18435	1739	9	half	half	PDT
18435	1739	10	an	an	DT
18435	1739	11	hour	hour	NN
18435	1739	12	.	.	.
18435	1740	1	When	when	WRB
18435	1740	2	done	do	VBN
18435	1740	3	take	take	NN
18435	1740	4	from	from	IN
18435	1740	5	the	the	DT
18435	1740	6	oven	oven	NN
18435	1740	7	and	and	CC
18435	1740	8	spread	spread	VBD
18435	1740	9	over	over	IN
18435	1740	10	the	the	DT
18435	1740	11	top	top	NN
18435	1740	12	a	a	DT
18435	1740	13	meringue	meringue	NN
18435	1740	14	made	make	VBN
18435	1740	15	from	from	IN
18435	1740	16	the	the	DT
18435	1740	17	stiffly	stiffly	NNP
18435	1740	18	whipped	whip	VBN
18435	1740	19	whites	white	NNS
18435	1740	20	of	of	IN
18435	1740	21	the	the	DT
18435	1740	22	eggs	egg	NNS
18435	1740	23	,	,	,
18435	1740	24	and	and	CC
18435	1740	25	three	three	CD
18435	1740	26	tablespoonfuls	tablespoonful	NNS
18435	1740	27	of	of	IN
18435	1740	28	sugar	sugar	NN
18435	1740	29	.	.	.
18435	1741	1	Shut	shut	VB
18435	1741	2	off	off	RP
18435	1741	3	the	the	DT
18435	1741	4	oven	oven	NN
18435	1741	5	so	so	IN
18435	1741	6	it	-PRON-	PRP
18435	1741	7	will	will	MD
18435	1741	8	be	be	VB
18435	1741	9	as	as	RB
18435	1741	10	cool	cool	JJ
18435	1741	11	as	as	IN
18435	1741	12	possible	possible	JJ
18435	1741	13	giving	give	VBG
18435	1741	14	the	the	DT
18435	1741	15	meringue	meringue	NN
18435	1741	16	plenty	plenty	NN
18435	1741	17	of	of	IN
18435	1741	18	time	time	NN
18435	1741	19	to	to	TO
18435	1741	20	rise	rise	VB
18435	1741	21	,	,	,
18435	1741	22	stiffen	stiffen	NN
18435	1741	23	and	and	CC
18435	1741	24	color	color	NN
18435	1741	25	to	to	IN
18435	1741	26	a	a	DT
18435	1741	27	delicate	delicate	JJ
18435	1741	28	gold	gold	NN
18435	1741	29	.	.	.
18435	1742	1	~APPLE	~APPLE	NFP
18435	1742	2	FRITTERS~--Beat	fritters~--beat	VB
18435	1742	3	the	the	DT
18435	1742	4	yolks	yolk	NNS
18435	1742	5	of	of	IN
18435	1742	6	eight	eight	CD
18435	1742	7	eggs	egg	NNS
18435	1742	8	and	and	CC
18435	1742	9	the	the	DT
18435	1742	10	white	white	NN
18435	1742	11	of	of	IN
18435	1742	12	four	four	CD
18435	1742	13	together	together	RB
18435	1742	14	.	.	.
18435	1743	1	Add	add	VB
18435	1743	2	a	a	DT
18435	1743	3	quart	quart	NN
18435	1743	4	of	of	IN
18435	1743	5	cream	cream	NN
18435	1743	6	.	.	.
18435	1744	1	Put	put	VB
18435	1744	2	over	over	RP
18435	1744	3	a	a	DT
18435	1744	4	fire	fire	NN
18435	1744	5	and	and	CC
18435	1744	6	heat	heat	NN
18435	1744	7	until	until	IN
18435	1744	8	you	-PRON-	PRP
18435	1744	9	can	can	MD
18435	1744	10	bear	bear	VB
18435	1744	11	your	-PRON-	PRP$
18435	1744	12	finger	finger	NN
18435	1744	13	in	in	IN
18435	1744	14	it	-PRON-	PRP
18435	1744	15	.	.	.
18435	1745	1	Add	add	VB
18435	1745	2	quarter	quarter	NN
18435	1745	3	of	of	IN
18435	1745	4	a	a	DT
18435	1745	5	pint	pint	NN
18435	1745	6	of	of	IN
18435	1745	7	sack	sack	NN
18435	1745	8	,	,	,
18435	1745	9	three	three	CD
18435	1745	10	-	-	HYPH
18435	1745	11	quarters	quarter	NNS
18435	1745	12	of	of	IN
18435	1745	13	a	a	DT
18435	1745	14	pint	pint	NN
18435	1745	15	of	of	IN
18435	1745	16	ale	ale	NN
18435	1745	17	and	and	CC
18435	1745	18	make	make	VB
18435	1745	19	a	a	DT
18435	1745	20	posset	posset	NN
18435	1745	21	of	of	IN
18435	1745	22	it	-PRON-	PRP
18435	1745	23	.	.	.
18435	1746	1	When	when	WRB
18435	1746	2	cool	cool	JJ
18435	1746	3	put	put	NN
18435	1746	4	in	in	IN
18435	1746	5	nutmeg	nutmeg	NNP
18435	1746	6	,	,	,
18435	1746	7	ginger	ginger	NN
18435	1746	8	,	,	,
18435	1746	9	salt	salt	NN
18435	1746	10	and	and	CC
18435	1746	11	flour	flour	NN
18435	1746	12	.	.	.
18435	1747	1	The	the	DT
18435	1747	2	batter	batter	NN
18435	1747	3	should	should	MD
18435	1747	4	be	be	VB
18435	1747	5	pretty	pretty	RB
18435	1747	6	thick	thick	JJ
18435	1747	7	.	.	.
18435	1748	1	Add	add	NN
18435	1748	2	pippins	pippin	NNS
18435	1748	3	,	,	,
18435	1748	4	sliced	sliced	JJ
18435	1748	5	or	or	CC
18435	1748	6	scraped	scrape	VBN
18435	1748	7	and	and	CC
18435	1748	8	fry	fry	VB
18435	1748	9	in	in	IN
18435	1748	10	deep	deep	JJ
18435	1748	11	fat	fat	NN
18435	1748	12	.	.	.
18435	1749	1	~APPLE	~APPLE	NFP
18435	1749	2	SLUMP~--Fill	slump~--fill	IN
18435	1749	3	a	a	DT
18435	1749	4	deep	deep	JJ
18435	1749	5	baking	baking	NN
18435	1749	6	dish	dish	NN
18435	1749	7	with	with	IN
18435	1749	8	apples	apple	NNS
18435	1749	9	,	,	,
18435	1749	10	pared	pare	VBD
18435	1749	11	,	,	,
18435	1749	12	cored	core	VBD
18435	1749	13	and	and	CC
18435	1749	14	sliced	slice	VBN
18435	1749	15	.	.	.
18435	1750	1	Scatter	scatter	NN
18435	1750	2	on	on	IN
18435	1750	3	a	a	DT
18435	1750	4	little	little	JJ
18435	1750	5	cinnamon	cinnamon	NN
18435	1750	6	and	and	CC
18435	1750	7	cover	cover	VB
18435	1750	8	with	with	IN
18435	1750	9	good	good	JJ
18435	1750	10	paste	paste	NN
18435	1750	11	rolled	roll	VBD
18435	1750	12	a	a	DT
18435	1750	13	little	little	JJ
18435	1750	14	thicker	thick	JJR
18435	1750	15	than	than	IN
18435	1750	16	for	for	IN
18435	1750	17	pie	pie	NN
18435	1750	18	.	.	.
18435	1751	1	Bake	bake	VB
18435	1751	2	in	in	IN
18435	1751	3	a	a	DT
18435	1751	4	moderate	moderate	JJ
18435	1751	5	oven	oven	NN
18435	1751	6	until	until	IN
18435	1751	7	the	the	DT
18435	1751	8	apples	apple	NNS
18435	1751	9	are	be	VBP
18435	1751	10	done	do	VBN
18435	1751	11	,	,	,
18435	1751	12	serve	serve	VB
18435	1751	13	in	in	IN
18435	1751	14	the	the	DT
18435	1751	15	same	same	JJ
18435	1751	16	dish	dish	NN
18435	1751	17	,	,	,
18435	1751	18	cutting	cut	VBG
18435	1751	19	the	the	DT
18435	1751	20	crust	crust	NN
18435	1751	21	into	into	IN
18435	1751	22	several	several	JJ
18435	1751	23	sections	section	NNS
18435	1751	24	.	.	.
18435	1752	1	Before	before	IN
18435	1752	2	cutting	cut	VBG
18435	1752	3	,	,	,
18435	1752	4	the	the	DT
18435	1752	5	crust	crust	NN
18435	1752	6	may	may	MD
18435	1752	7	be	be	VB
18435	1752	8	lifted	lift	VBN
18435	1752	9	and	and	CC
18435	1752	10	the	the	DT
18435	1752	11	apples	apple	NNS
18435	1752	12	seasoned	season	VBN
18435	1752	13	with	with	IN
18435	1752	14	butter	butter	NN
18435	1752	15	and	and	CC
18435	1752	16	sugar	sugar	NN
18435	1752	17	,	,	,
18435	1752	18	or	or	CC
18435	1752	19	the	the	DT
18435	1752	20	seasoning	seasoning	NN
18435	1752	21	may	may	MD
18435	1752	22	be	be	VB
18435	1752	23	added	add	VBN
18435	1752	24	after	after	IN
18435	1752	25	serving	serve	VBG
18435	1752	26	.	.	.
18435	1753	1	A	a	DT
18435	1753	2	liquid	liquid	NN
18435	1753	3	or	or	CC
18435	1753	4	a	a	DT
18435	1753	5	hard	hard	JJ
18435	1753	6	sauce	sauce	NN
18435	1753	7	may	may	MD
18435	1753	8	be	be	VB
18435	1753	9	served	serve	VBN
18435	1753	10	with	with	IN
18435	1753	11	the	the	DT
18435	1753	12	slump	slump	NN
18435	1753	13	.	.	.
18435	1754	1	If	if	IN
18435	1754	2	the	the	DT
18435	1754	3	apples	apple	NNS
18435	1754	4	are	be	VBP
18435	1754	5	a	a	DT
18435	1754	6	kind	kind	NN
18435	1754	7	that	that	WDT
18435	1754	8	do	do	VBP
18435	1754	9	not	not	RB
18435	1754	10	cook	cook	VB
18435	1754	11	easily	easily	RB
18435	1754	12	bake	bake	VB
18435	1754	13	half	half	PDT
18435	1754	14	an	an	DT
18435	1754	15	hour	hour	NN
18435	1754	16	,	,	,
18435	1754	17	then	then	RB
18435	1754	18	put	put	VB
18435	1754	19	on	on	IN
18435	1754	20	the	the	DT
18435	1754	21	crust	crust	NN
18435	1754	22	and	and	CC
18435	1754	23	set	set	VBN
18435	1754	24	back	back	RB
18435	1754	25	in	in	IN
18435	1754	26	the	the	DT
18435	1754	27	oven	oven	NN
18435	1754	28	.	.	.
18435	1755	1	~BREAD	~BREAD	NFP
18435	1755	2	PUFFS	PUFFS	NNP
18435	1755	3	WITH	with	IN
18435	1755	4	SAUCE~--When	SAUCE~--When	NNP
18435	1755	5	bread	bread	NN
18435	1755	6	dough	dough	NN
18435	1755	7	is	be	VBZ
18435	1755	8	raised	raise	VBN
18435	1755	9	light	light	NN
18435	1755	10	,	,	,
18435	1755	11	cut	cut	VB
18435	1755	12	off	off	RP
18435	1755	13	small	small	JJ
18435	1755	14	pieces	piece	NNS
18435	1755	15	and	and	CC
18435	1755	16	pull	pull	VB
18435	1755	17	out	out	RP
18435	1755	18	two	two	CD
18435	1755	19	or	or	CC
18435	1755	20	three	three	CD
18435	1755	21	inches	inch	NNS
18435	1755	22	long	long	JJ
18435	1755	23	.	.	.
18435	1756	1	Fry	fry	NN
18435	1756	2	like	like	IN
18435	1756	3	doughnuts	doughnut	NNS
18435	1756	4	in	in	IN
18435	1756	5	deep	deep	JJ
18435	1756	6	fat	fat	NN
18435	1756	7	and	and	CC
18435	1756	8	put	put	VBD
18435	1756	9	into	into	IN
18435	1756	10	a	a	DT
18435	1756	11	deep	deep	JJ
18435	1756	12	dish	dish	NN
18435	1756	13	,	,	,
18435	1756	14	turn	turn	VB
18435	1756	15	over	over	RP
18435	1756	16	the	the	DT
18435	1756	17	puffs	puff	NNS
18435	1756	18	a	a	DT
18435	1756	19	cream	cream	NN
18435	1756	20	sauce	sauce	NN
18435	1756	21	seasoned	season	VBN
18435	1756	22	with	with	IN
18435	1756	23	salt	salt	NN
18435	1756	24	and	and	CC
18435	1756	25	pepper	pepper	NN
18435	1756	26	.	.	.
18435	1757	1	~CHERRY	~CHERRY	NFP
18435	1757	2	DUMPLINGS~--Sift	DUMPLINGS~--Sift	NNP
18435	1757	3	two	two	CD
18435	1757	4	cups	cup	NNS
18435	1757	5	of	of	IN
18435	1757	6	pastry	pastry	NN
18435	1757	7	flour	flour	NN
18435	1757	8	with	with	IN
18435	1757	9	four	four	CD
18435	1757	10	level	level	NN
18435	1757	11	teaspoons	teaspoon	NNS
18435	1757	12	of	of	IN
18435	1757	13	baking	bake	VBG
18435	1757	14	powder	powder	NN
18435	1757	15	and	and	CC
18435	1757	16	a	a	DT
18435	1757	17	saltspoon	saltspoon	NN
18435	1757	18	of	of	IN
18435	1757	19	salt	salt	NN
18435	1757	20	.	.	.
18435	1758	1	Mix	mix	VB
18435	1758	2	with	with	IN
18435	1758	3	three	three	CD
18435	1758	4	-	-	HYPH
18435	1758	5	quarters	quarter	NNS
18435	1758	6	cup	cup	NN
18435	1758	7	of	of	IN
18435	1758	8	milk	milk	NN
18435	1758	9	or	or	CC
18435	1758	10	enough	enough	RB
18435	1758	11	to	to	TO
18435	1758	12	make	make	VB
18435	1758	13	a	a	DT
18435	1758	14	soft	soft	JJ
18435	1758	15	dough	dough	NN
18435	1758	16	.	.	.
18435	1759	1	Butter	butter	VB
18435	1759	2	some	some	DT
18435	1759	3	cups	cup	NNS
18435	1759	4	well	well	RB
18435	1759	5	,	,	,
18435	1759	6	put	put	VB
18435	1759	7	a	a	DT
18435	1759	8	tablespoon	tablespoon	NN
18435	1759	9	of	of	IN
18435	1759	10	dough	dough	NN
18435	1759	11	in	in	IN
18435	1759	12	each	each	DT
18435	1759	13	,	,	,
18435	1759	14	then	then	RB
18435	1759	15	a	a	DT
18435	1759	16	large	large	JJ
18435	1759	17	tablespoon	tablespoon	NN
18435	1759	18	of	of	IN
18435	1759	19	stoned	stone	VBN
18435	1759	20	cherries	cherry	NNS
18435	1759	21	and	and	CC
18435	1759	22	another	another	DT
18435	1759	23	tablespoon	tablespoon	NN
18435	1759	24	of	of	IN
18435	1759	25	dough	dough	NN
18435	1759	26	.	.	.
18435	1760	1	Set	Set	VBN
18435	1760	2	in	in	IN
18435	1760	3	a	a	DT
18435	1760	4	steamer	steamer	NN
18435	1760	5	or	or	CC
18435	1760	6	set	set	VBD
18435	1760	7	the	the	DT
18435	1760	8	cups	cup	NNS
18435	1760	9	in	in	IN
18435	1760	10	a	a	DT
18435	1760	11	pan	pan	NN
18435	1760	12	of	of	IN
18435	1760	13	hot	hot	JJ
18435	1760	14	water	water	NN
18435	1760	15	and	and	CC
18435	1760	16	into	into	IN
18435	1760	17	the	the	DT
18435	1760	18	oven	oven	NN
18435	1760	19	to	to	TO
18435	1760	20	cook	cook	VB
18435	1760	21	half	half	PDT
18435	1760	22	an	an	DT
18435	1760	23	hour	hour	NN
18435	1760	24	.	.	.
18435	1761	1	Serve	serve	VB
18435	1761	2	with	with	IN
18435	1761	3	a	a	DT
18435	1761	4	sweet	sweet	JJ
18435	1761	5	liquid	liquid	JJ
18435	1761	6	sauce	sauce	NN
18435	1761	7	.	.	.
18435	1762	1	~COTTAGE	~COTTAGE	NFP
18435	1762	2	CHEESE	CHEESE	NNP
18435	1762	3	TARTLETS~--One	tartlets~--one	CD
18435	1762	4	cup	cup	NN
18435	1762	5	cheese	cheese	NN
18435	1762	6	,	,	,
18435	1762	7	three	three	CD
18435	1762	8	level	level	NN
18435	1762	9	tablespoons	tablespoon	NNS
18435	1762	10	sugar	sugar	NN
18435	1762	11	,	,	,
18435	1762	12	few	few	JJ
18435	1762	13	grains	grain	NNS
18435	1762	14	salt	salt	NN
18435	1762	15	,	,	,
18435	1762	16	two	two	CD
18435	1762	17	teaspoons	teaspoon	NNS
18435	1762	18	melted	melt	VBN
18435	1762	19	butter	butter	NN
18435	1762	20	,	,	,
18435	1762	21	one	one	CD
18435	1762	22	tablespoon	tablespoon	NN
18435	1762	23	lemon	lemon	NN
18435	1762	24	juice	juice	NN
18435	1762	25	,	,	,
18435	1762	26	yolks	yolk	NNS
18435	1762	27	two	two	CD
18435	1762	28	eggs	egg	NNS
18435	1762	29	,	,	,
18435	1762	30	one	one	CD
18435	1762	31	-	-	HYPH
18435	1762	32	fourth	fourth	NN
18435	1762	33	cup	cup	NN
18435	1762	34	milk	milk	NN
18435	1762	35	,	,	,
18435	1762	36	whites	white	VBZ
18435	1762	37	two	two	CD
18435	1762	38	eggs	egg	NNS
18435	1762	39	.	.	.
18435	1763	1	Press	press	VB
18435	1763	2	the	the	DT
18435	1763	3	cheese	cheese	NN
18435	1763	4	through	through	IN
18435	1763	5	a	a	DT
18435	1763	6	potato	potato	NN
18435	1763	7	ricer	ricer	NN
18435	1763	8	or	or	CC
18435	1763	9	sieve	sieve	NN
18435	1763	10	,	,	,
18435	1763	11	then	then	RB
18435	1763	12	add	add	VB
18435	1763	13	the	the	DT
18435	1763	14	sugar	sugar	NN
18435	1763	15	,	,	,
18435	1763	16	salt	salt	NN
18435	1763	17	,	,	,
18435	1763	18	butter	butter	NN
18435	1763	19	,	,	,
18435	1763	20	lemon	lemon	NN
18435	1763	21	juice	juice	NN
18435	1763	22	,	,	,
18435	1763	23	and	and	CC
18435	1763	24	the	the	DT
18435	1763	25	egg	egg	NNP
18435	1763	26	yolks	yolk	NNS
18435	1763	27	well	well	UH
18435	1763	28	beaten	beat	VBN
18435	1763	29	and	and	CC
18435	1763	30	mixed	mix	VBN
18435	1763	31	with	with	IN
18435	1763	32	the	the	DT
18435	1763	33	milk	milk	NN
18435	1763	34	.	.	.
18435	1764	1	Mix	mix	VB
18435	1764	2	well	well	RB
18435	1764	3	and	and	CC
18435	1764	4	fold	fold	VB
18435	1764	5	the	the	DT
18435	1764	6	whites	white	NNS
18435	1764	7	of	of	IN
18435	1764	8	the	the	DT
18435	1764	9	eggs	egg	NNS
18435	1764	10	beaten	beat	VBN
18435	1764	11	stiff	stiff	JJ
18435	1764	12	.	.	.
18435	1765	1	Line	line	NN
18435	1765	2	individual	individual	JJ
18435	1765	3	tins	tin	NNS
18435	1765	4	with	with	IN
18435	1765	5	pastry	pastry	NN
18435	1765	6	and	and	CC
18435	1765	7	fill	fill	VB
18435	1765	8	three	three	CD
18435	1765	9	-	-	HYPH
18435	1765	10	fourths	fourth	NNS
18435	1765	11	full	full	JJ
18435	1765	12	with	with	IN
18435	1765	13	the	the	DT
18435	1765	14	mixture	mixture	NN
18435	1765	15	.	.	.
18435	1766	1	Bake	bake	VB
18435	1766	2	in	in	IN
18435	1766	3	a	a	DT
18435	1766	4	moderate	moderate	JJ
18435	1766	5	oven	oven	NN
18435	1766	6	for	for	IN
18435	1766	7	thirty	thirty	CD
18435	1766	8	minutes	minute	NNS
18435	1766	9	.	.	.
18435	1767	1	~PRUNE	~PRUNE	NFP
18435	1767	2	TARTS~--Wash	TARTS~--Wash	VBZ
18435	1767	3	the	the	DT
18435	1767	4	prunes	prune	NNS
18435	1767	5	thoroughly	thoroughly	RB
18435	1767	6	and	and	CC
18435	1767	7	soak	soak	VB
18435	1767	8	over	over	RP
18435	1767	9	night	night	NN
18435	1767	10	or	or	CC
18435	1767	11	for	for	IN
18435	1767	12	several	several	JJ
18435	1767	13	hours	hour	NNS
18435	1767	14	.	.	.
18435	1768	1	Cook	cook	VB
18435	1768	2	in	in	IN
18435	1768	3	the	the	DT
18435	1768	4	same	same	JJ
18435	1768	5	water	water	NN
18435	1768	6	.	.	.
18435	1769	1	When	when	WRB
18435	1769	2	very	very	RB
18435	1769	3	tender	tender	JJ
18435	1769	4	rub	rub	VBP
18435	1769	5	them	-PRON-	PRP
18435	1769	6	through	through	IN
18435	1769	7	a	a	DT
18435	1769	8	sieve	sieve	NN
18435	1769	9	.	.	.
18435	1770	1	To	to	IN
18435	1770	2	one	one	CD
18435	1770	3	cup	cup	NN
18435	1770	4	of	of	IN
18435	1770	5	the	the	DT
18435	1770	6	pulp	pulp	NN
18435	1770	7	add	add	VB
18435	1770	8	one	one	CD
18435	1770	9	tablespoon	tablespoon	NN
18435	1770	10	of	of	IN
18435	1770	11	lemon	lemon	NN
18435	1770	12	juice	juice	NN
18435	1770	13	,	,	,
18435	1770	14	the	the	DT
18435	1770	15	yolks	yolk	NNS
18435	1770	16	of	of	IN
18435	1770	17	two	two	CD
18435	1770	18	eggs	egg	NNS
18435	1770	19	beaten	beat	VBN
18435	1770	20	with	with	IN
18435	1770	21	one	one	CD
18435	1770	22	-	-	HYPH
18435	1770	23	half	half	NN
18435	1770	24	cup	cup	NN
18435	1770	25	of	of	IN
18435	1770	26	thin	thin	JJ
18435	1770	27	cream	cream	NN
18435	1770	28	and	and	CC
18435	1770	29	a	a	DT
18435	1770	30	few	few	JJ
18435	1770	31	grains	grain	NNS
18435	1770	32	of	of	IN
18435	1770	33	salt	salt	NN
18435	1770	34	.	.	.
18435	1771	1	Mix	mix	VB
18435	1771	2	well	well	RB
18435	1771	3	and	and	CC
18435	1771	4	sweeten	sweeten	VB
18435	1771	5	to	to	TO
18435	1771	6	taste	taste	VB
18435	1771	7	,	,	,
18435	1771	8	then	then	RB
18435	1771	9	fold	fold	VB
18435	1771	10	in	in	RB
18435	1771	11	the	the	DT
18435	1771	12	whites	white	NNS
18435	1771	13	of	of	IN
18435	1771	14	two	two	CD
18435	1771	15	eggs	egg	NNS
18435	1771	16	beaten	beat	VBN
18435	1771	17	very	very	RB
18435	1771	18	stiff	stiff	JJ
18435	1771	19	.	.	.
18435	1772	1	Line	line	NN
18435	1772	2	small	small	JJ
18435	1772	3	tins	tin	NNS
18435	1772	4	with	with	IN
18435	1772	5	paste	paste	NN
18435	1772	6	,	,	,
18435	1772	7	fill	fill	VBP
18435	1772	8	with	with	IN
18435	1772	9	the	the	DT
18435	1772	10	mixture	mixture	NN
18435	1772	11	and	and	CC
18435	1772	12	bake	bake	VB
18435	1772	13	in	in	RP
18435	1772	14	a	a	DT
18435	1772	15	moderate	moderate	JJ
18435	1772	16	oven	oven	NN
18435	1772	17	.	.	.
18435	1773	1	Serve	serve	VB
18435	1773	2	cold	cold	NN
18435	1773	3	.	.	.
18435	1774	1	~RASPBERRY	~RASPBERRY	NFP
18435	1774	2	DUMPLINGS~--Wash	DUMPLINGS~--Wash	NNP
18435	1774	3	one	one	CD
18435	1774	4	cup	cup	NN
18435	1774	5	of	of	IN
18435	1774	6	rice	rice	NN
18435	1774	7	and	and	CC
18435	1774	8	put	put	VBD
18435	1774	9	into	into	IN
18435	1774	10	the	the	DT
18435	1774	11	double	double	JJ
18435	1774	12	boiler	boiler	NN
18435	1774	13	.	.	.
18435	1775	1	Pour	pour	VB
18435	1775	2	over	over	IN
18435	1775	3	it	-PRON-	PRP
18435	1775	4	two	two	CD
18435	1775	5	cups	cup	NNS
18435	1775	6	of	of	IN
18435	1775	7	boiling	boiling	NN
18435	1775	8	water	water	NN
18435	1775	9	,	,	,
18435	1775	10	add	add	VB
18435	1775	11	one	one	CD
18435	1775	12	-	-	HYPH
18435	1775	13	half	half	NN
18435	1775	14	teaspoon	teaspoon	NN
18435	1775	15	of	of	IN
18435	1775	16	salt	salt	NN
18435	1775	17	and	and	CC
18435	1775	18	two	two	CD
18435	1775	19	tablespoons	tablespoon	NNS
18435	1775	20	of	of	IN
18435	1775	21	sugar	sugar	NN
18435	1775	22	and	and	CC
18435	1775	23	cook	cook	VB
18435	1775	24	thirty	thirty	CD
18435	1775	25	minutes	minute	NNS
18435	1775	26	or	or	CC
18435	1775	27	until	until	IN
18435	1775	28	soft	soft	JJ
18435	1775	29	.	.	.
18435	1776	1	Have	have	VBP
18435	1776	2	some	some	DT
18435	1776	3	small	small	JJ
18435	1776	4	pudding	pudding	JJ
18435	1776	5	cloths	cloth	NNS
18435	1776	6	about	about	IN
18435	1776	7	twelve	twelve	CD
18435	1776	8	inches	inch	NNS
18435	1776	9	square	square	JJ
18435	1776	10	,	,	,
18435	1776	11	wring	wre	VBG
18435	1776	12	them	-PRON-	PRP
18435	1776	13	out	out	IN
18435	1776	14	of	of	IN
18435	1776	15	hot	hot	JJ
18435	1776	16	water	water	NN
18435	1776	17	and	and	CC
18435	1776	18	lay	lie	VBD
18435	1776	19	them	-PRON-	PRP
18435	1776	20	over	over	IN
18435	1776	21	a	a	DT
18435	1776	22	small	small	JJ
18435	1776	23	half	half	NN
18435	1776	24	pint	pint	NN
18435	1776	25	bowl	bowl	NN
18435	1776	26	.	.	.
18435	1777	1	Spread	spread	VB
18435	1777	2	the	the	DT
18435	1777	3	rice	rice	NN
18435	1777	4	one	one	CD
18435	1777	5	-	-	HYPH
18435	1777	6	third	third	NN
18435	1777	7	of	of	IN
18435	1777	8	an	an	DT
18435	1777	9	inch	inch	NN
18435	1777	10	thick	thick	JJ
18435	1777	11	over	over	IN
18435	1777	12	the	the	DT
18435	1777	13	cloth	cloth	NN
18435	1777	14	,	,	,
18435	1777	15	and	and	CC
18435	1777	16	fill	fill	VB
18435	1777	17	the	the	DT
18435	1777	18	center	center	NN
18435	1777	19	with	with	IN
18435	1777	20	fresh	fresh	JJ
18435	1777	21	raspberries	raspberry	NNS
18435	1777	22	.	.	.
18435	1778	1	Draw	draw	VB
18435	1778	2	the	the	DT
18435	1778	3	cloth	cloth	NN
18435	1778	4	around	around	RP
18435	1778	5	until	until	IN
18435	1778	6	the	the	DT
18435	1778	7	rice	rice	NN
18435	1778	8	covers	cover	VBZ
18435	1778	9	the	the	DT
18435	1778	10	berries	berry	NNS
18435	1778	11	and	and	CC
18435	1778	12	they	-PRON-	PRP
18435	1778	13	are	be	VBP
18435	1778	14	a	a	DT
18435	1778	15	good	good	JJ
18435	1778	16	round	round	JJ
18435	1778	17	shape	shape	NN
18435	1778	18	.	.	.
18435	1779	1	Tie	tie	VB
18435	1779	2	the	the	DT
18435	1779	3	ends	end	NNS
18435	1779	4	of	of	IN
18435	1779	5	the	the	DT
18435	1779	6	cloth	cloth	NN
18435	1779	7	firmly	firmly	RB
18435	1779	8	,	,	,
18435	1779	9	drop	drop	VB
18435	1779	10	them	-PRON-	PRP
18435	1779	11	into	into	IN
18435	1779	12	boiling	boil	VBG
18435	1779	13	water	water	NN
18435	1779	14	and	and	CC
18435	1779	15	cook	cook	VB
18435	1779	16	twenty	twenty	CD
18435	1779	17	minutes	minute	NNS
18435	1779	18	.	.	.
18435	1780	1	Remove	remove	VB
18435	1780	2	the	the	DT
18435	1780	3	cloth	cloth	NN
18435	1780	4	and	and	CC
18435	1780	5	serve	serve	VB
18435	1780	6	with	with	IN
18435	1780	7	lemon	lemon	NN
18435	1780	8	sauce	sauce	NN
18435	1780	9	.	.	.
18435	1781	1	~TART	~TART	NFP
18435	1781	2	SHELLS~--Roll	shells~--roll	VB
18435	1781	3	out	out	RB
18435	1781	4	thin	thin	JJ
18435	1781	5	a	a	DT
18435	1781	6	nice	nice	JJ
18435	1781	7	puff	puff	NN
18435	1781	8	paste	paste	NN
18435	1781	9	,	,	,
18435	1781	10	cut	cut	VBN
18435	1781	11	with	with	IN
18435	1781	12	a	a	DT
18435	1781	13	small	small	JJ
18435	1781	14	biscuit	biscuit	NN
18435	1781	15	cutter	cutter	NN
18435	1781	16	.	.	.
18435	1782	1	With	with	IN
18435	1782	2	cutter	cutter	NN
18435	1782	3	take	take	VBP
18435	1782	4	out	out	RP
18435	1782	5	the	the	DT
18435	1782	6	centers	center	NNS
18435	1782	7	of	of	IN
18435	1782	8	two	two	CD
18435	1782	9	or	or	CC
18435	1782	10	three	three	CD
18435	1782	11	of	of	IN
18435	1782	12	these	these	DT
18435	1782	13	,	,	,
18435	1782	14	lay	lie	VBD
18435	1782	15	the	the	DT
18435	1782	16	rings	ring	NNS
18435	1782	17	thus	thus	RB
18435	1782	18	made	make	VBN
18435	1782	19	on	on	IN
18435	1782	20	the	the	DT
18435	1782	21	third	third	JJ
18435	1782	22	and	and	CC
18435	1782	23	bake	bake	VB
18435	1782	24	immediately	immediately	RB
18435	1782	25	.	.	.
18435	1783	1	Shells	shell	NNS
18435	1783	2	may	may	MD
18435	1783	3	also	also	RB
18435	1783	4	be	be	VB
18435	1783	5	made	make	VBN
18435	1783	6	by	by	IN
18435	1783	7	lining	line	VBG
18435	1783	8	pattypans	pattypan	NNS
18435	1783	9	with	with	IN
18435	1783	10	the	the	DT
18435	1783	11	paste	paste	NN
18435	1783	12	;	;	:
18435	1783	13	if	if	IN
18435	1783	14	the	the	DT
18435	1783	15	paste	paste	NN
18435	1783	16	is	be	VBZ
18435	1783	17	light	light	JJ
18435	1783	18	the	the	DT
18435	1783	19	shells	shell	NNS
18435	1783	20	will	will	MD
18435	1783	21	be	be	VB
18435	1783	22	fine	fine	JJ
18435	1783	23	and	and	CC
18435	1783	24	may	may	MD
18435	1783	25	be	be	VB
18435	1783	26	used	use	VBN
18435	1783	27	for	for	IN
18435	1783	28	tarts	tart	NNS
18435	1783	29	or	or	CC
18435	1783	30	oyster	oyster	NN
18435	1783	31	patties	patty	NNS
18435	1783	32	.	.	.
18435	1784	1	Filled	fill	VBN
18435	1784	2	with	with	IN
18435	1784	3	jelly	jelly	NN
18435	1784	4	and	and	CC
18435	1784	5	covered	cover	VBN
18435	1784	6	with	with	IN
18435	1784	7	meringue	meringue	NN
18435	1784	8	(	(	-LRB-
18435	1784	9	a	a	DT
18435	1784	10	tablespoonful	tablespoonful	NN
18435	1784	11	of	of	IN
18435	1784	12	sugar	sugar	NN
18435	1784	13	to	to	IN
18435	1784	14	the	the	DT
18435	1784	15	white	white	NN
18435	1784	16	of	of	IN
18435	1784	17	an	an	DT
18435	1784	18	egg	egg	NN
18435	1784	19	)	)	-RRB-
18435	1784	20	,	,	,
18435	1784	21	and	and	CC
18435	1784	22	browned	brown	VBN
18435	1784	23	in	in	IN
18435	1784	24	the	the	DT
18435	1784	25	oven	oven	NN
18435	1784	26	.	.	.
18435	1785	1	~BAVARIAN	~BAVARIAN	NFP
18435	1785	2	CREAM~--Soak	CREAM~--Soak	NNP
18435	1785	3	one	one	CD
18435	1785	4	-	-	HYPH
18435	1785	5	quarter	quarter	NN
18435	1785	6	of	of	IN
18435	1785	7	a	a	DT
18435	1785	8	box	box	NN
18435	1785	9	of	of	IN
18435	1785	10	gelatin	gelatin	NN
18435	1785	11	in	in	IN
18435	1785	12	cold	cold	JJ
18435	1785	13	water	water	NN
18435	1785	14	until	until	IN
18435	1785	15	it	-PRON-	PRP
18435	1785	16	is	be	VBZ
18435	1785	17	soft	soft	JJ
18435	1785	18	,	,	,
18435	1785	19	then	then	RB
18435	1785	20	dissolve	dissolve	VB
18435	1785	21	it	-PRON-	PRP
18435	1785	22	in	in	IN
18435	1785	23	a	a	DT
18435	1785	24	cup	cup	NN
18435	1785	25	of	of	IN
18435	1785	26	hot	hot	JJ
18435	1785	27	milk	milk	NN
18435	1785	28	with	with	IN
18435	1785	29	one	one	CD
18435	1785	30	-	-	HYPH
18435	1785	31	third	third	NN
18435	1785	32	of	of	IN
18435	1785	33	a	a	DT
18435	1785	34	cup	cup	NN
18435	1785	35	of	of	IN
18435	1785	36	sugar	sugar	NN
18435	1785	37	.	.	.
18435	1786	1	Flavor	flavor	NN
18435	1786	2	with	with	IN
18435	1786	3	vanilla	vanilla	NN
18435	1786	4	and	and	CC
18435	1786	5	set	set	VBD
18435	1786	6	away	away	RB
18435	1786	7	to	to	IN
18435	1786	8	cool	cool	JJ
18435	1786	9	.	.	.
18435	1787	1	Whip	whip	NN
18435	1787	2	one	one	CD
18435	1787	3	pint	pint	NN
18435	1787	4	of	of	IN
18435	1787	5	cream	cream	NN
18435	1787	6	and	and	CC
18435	1787	7	when	when	WRB
18435	1787	8	the	the	DT
18435	1787	9	gelatin	gelatin	NN
18435	1787	10	is	be	VBZ
18435	1787	11	cold	cold	JJ
18435	1787	12	and	and	CC
18435	1787	13	beginning	begin	VBG
18435	1787	14	to	to	IN
18435	1787	15	stiffen	stiffen	NNP
18435	1787	16	stir	stir	NNP
18435	1787	17	in	in	IN
18435	1787	18	the	the	DT
18435	1787	19	cream	cream	NN
18435	1787	20	lightly	lightly	RB
18435	1787	21	.	.	.
18435	1788	1	Form	form	VB
18435	1788	2	in	in	IN
18435	1788	3	mold	mold	NN
18435	1788	4	.	.	.
18435	1789	1	~BOILED	~BOILED	NFP
18435	1789	2	CUSTARD~--Heat	custard~--heat	CD
18435	1789	3	two	two	CD
18435	1789	4	cups	cup	NNS
18435	1789	5	of	of	IN
18435	1789	6	milk	milk	NN
18435	1789	7	in	in	IN
18435	1789	8	a	a	DT
18435	1789	9	double	double	JJ
18435	1789	10	boiler	boiler	NN
18435	1789	11	and	and	CC
18435	1789	12	pour	pour	VB
18435	1789	13	on	on	RP
18435	1789	14	to	to	IN
18435	1789	15	the	the	DT
18435	1789	16	yolks	yolk	NNS
18435	1789	17	of	of	IN
18435	1789	18	three	three	CD
18435	1789	19	eggs	egg	NNS
18435	1789	20	beaten	beat	VBN
18435	1789	21	light	light	NN
18435	1789	22	,	,	,
18435	1789	23	with	with	IN
18435	1789	24	three	three	CD
18435	1789	25	rounding	round	VBG
18435	1789	26	tablespoons	tablespoon	NNS
18435	1789	27	of	of	IN
18435	1789	28	sugar	sugar	NN
18435	1789	29	and	and	CC
18435	1789	30	a	a	DT
18435	1789	31	pinch	pinch	NN
18435	1789	32	of	of	IN
18435	1789	33	salt	salt	NN
18435	1789	34	.	.	.
18435	1790	1	Return	return	VB
18435	1790	2	to	to	IN
18435	1790	3	the	the	DT
18435	1790	4	double	double	JJ
18435	1790	5	boiler	boiler	NN
18435	1790	6	and	and	CC
18435	1790	7	cook	cook	NN
18435	1790	8	until	until	IN
18435	1790	9	the	the	DT
18435	1790	10	spoon	spoon	NN
18435	1790	11	will	will	MD
18435	1790	12	coat	coat	VB
18435	1790	13	with	with	IN
18435	1790	14	the	the	DT
18435	1790	15	custard	custard	NN
18435	1790	16	.	.	.
18435	1791	1	Cool	cool	UH
18435	1791	2	and	and	CC
18435	1791	3	add	add	VB
18435	1791	4	flavoring	flavoring	NN
18435	1791	5	.	.	.
18435	1792	1	~CALLA	~CALLA	NFP
18435	1792	2	LILIES~--Beat	LILIES~--Beat	NNP
18435	1792	3	three	three	CD
18435	1792	4	eggs	egg	NNS
18435	1792	5	and	and	CC
18435	1792	6	a	a	DT
18435	1792	7	rounding	round	VBG
18435	1792	8	cup	cup	NN
18435	1792	9	of	of	IN
18435	1792	10	sugar	sugar	NN
18435	1792	11	together	together	RB
18435	1792	12	,	,	,
18435	1792	13	add	add	VB
18435	1792	14	two	two	CD
18435	1792	15	-	-	HYPH
18435	1792	16	thirds	third	NNS
18435	1792	17	cup	cup	NN
18435	1792	18	of	of	IN
18435	1792	19	flour	flour	NN
18435	1792	20	and	and	CC
18435	1792	21	one	one	CD
18435	1792	22	-	-	HYPH
18435	1792	23	half	half	NN
18435	1792	24	teaspoon	teaspoon	NN
18435	1792	25	of	of	IN
18435	1792	26	lemon	lemon	NN
18435	1792	27	flavoring	flavoring	NN
18435	1792	28	.	.	.
18435	1793	1	Drop	drop	VB
18435	1793	2	in	in	IN
18435	1793	3	teaspoonfuls	teaspoonful	NNS
18435	1793	4	on	on	IN
18435	1793	5	a	a	DT
18435	1793	6	buttered	butter	VBN
18435	1793	7	sheet	sheet	NN
18435	1793	8	,	,	,
18435	1793	9	allowing	allow	VBG
18435	1793	10	plenty	plenty	NN
18435	1793	11	of	of	IN
18435	1793	12	room	room	NN
18435	1793	13	to	to	TO
18435	1793	14	spread	spread	VB
18435	1793	15	in	in	IN
18435	1793	16	baking	baking	NN
18435	1793	17	.	.	.
18435	1794	1	Bake	bake	VB
18435	1794	2	in	in	IN
18435	1794	3	a	a	DT
18435	1794	4	moderate	moderate	JJ
18435	1794	5	oven	oven	NN
18435	1794	6	,	,	,
18435	1794	7	take	take	VB
18435	1794	8	up	up	RP
18435	1794	9	with	with	IN
18435	1794	10	a	a	DT
18435	1794	11	knife	knife	NN
18435	1794	12	,	,	,
18435	1794	13	and	and	CC
18435	1794	14	roll	roll	VB
18435	1794	15	at	at	RP
18435	1794	16	once	once	RB
18435	1794	17	into	into	IN
18435	1794	18	lily	lily	JJ
18435	1794	19	shape	shape	NN
18435	1794	20	.	.	.
18435	1795	1	Bake	bake	NN
18435	1795	2	but	but	CC
18435	1795	3	four	four	CD
18435	1795	4	or	or	CC
18435	1795	5	five	five	CD
18435	1795	6	at	at	IN
18435	1795	7	a	a	DT
18435	1795	8	time	time	NN
18435	1795	9	because	because	IN
18435	1795	10	if	if	IN
18435	1795	11	the	the	DT
18435	1795	12	cakes	cake	NNS
18435	1795	13	cool	cool	VBP
18435	1795	14	even	even	RB
18435	1795	15	a	a	DT
18435	1795	16	little	little	JJ
18435	1795	17	they	-PRON-	PRP
18435	1795	18	will	will	MD
18435	1795	19	break	break	VB
18435	1795	20	.	.	.
18435	1796	1	Fill	fill	VB
18435	1796	2	each	each	DT
18435	1796	3	with	with	IN
18435	1796	4	a	a	DT
18435	1796	5	little	little	JJ
18435	1796	6	beaten	beat	VBN
18435	1796	7	and	and	CC
18435	1796	8	sweetened	sweeten	VBN
18435	1796	9	cream	cream	NN
18435	1796	10	.	.	.
18435	1797	1	~COCOA	~COCOA	NFP
18435	1797	2	CUSTARD~--For	custard~--for	IN
18435	1797	3	three	three	CD
18435	1797	4	cups	cup	NNS
18435	1797	5	of	of	IN
18435	1797	6	milk	milk	NN
18435	1797	7	allow	allow	VBP
18435	1797	8	four	four	CD
18435	1797	9	teaspoons	teaspoon	NNS
18435	1797	10	of	of	IN
18435	1797	11	cocoa	cocoa	NN
18435	1797	12	,	,	,
18435	1797	13	three	three	CD
18435	1797	14	beaten	beaten	NN
18435	1797	15	eggs	egg	NNS
18435	1797	16	,	,	,
18435	1797	17	three	three	CD
18435	1797	18	tablespoons	tablespoon	NNS
18435	1797	19	of	of	IN
18435	1797	20	sugar	sugar	NN
18435	1797	21	,	,	,
18435	1797	22	and	and	CC
18435	1797	23	three	three	CD
18435	1797	24	-	-	HYPH
18435	1797	25	quarters	quarter	NNS
18435	1797	26	teaspoon	teaspoon	NN
18435	1797	27	of	of	IN
18435	1797	28	vanilla	vanilla	NN
18435	1797	29	.	.	.
18435	1798	1	Heat	heat	VB
18435	1798	2	the	the	DT
18435	1798	3	milk	milk	NN
18435	1798	4	,	,	,
18435	1798	5	stir	stir	NN
18435	1798	6	in	in	IN
18435	1798	7	the	the	DT
18435	1798	8	cocoa	cocoa	NN
18435	1798	9	,	,	,
18435	1798	10	and	and	CC
18435	1798	11	cool	cool	VB
18435	1798	12	a	a	DT
18435	1798	13	little	little	JJ
18435	1798	14	before	before	IN
18435	1798	15	pouring	pour	VBG
18435	1798	16	over	over	IN
18435	1798	17	the	the	DT
18435	1798	18	egg	egg	NN
18435	1798	19	and	and	CC
18435	1798	20	sugar	sugar	NN
18435	1798	21	.	.	.
18435	1799	1	Bake	bake	VB
18435	1799	2	in	in	IN
18435	1799	3	custard	custard	JJ
18435	1799	4	cups	cup	NNS
18435	1799	5	set	set	VBN
18435	1799	6	in	in	IN
18435	1799	7	a	a	DT
18435	1799	8	pan	pan	NN
18435	1799	9	of	of	IN
18435	1799	10	hot	hot	JJ
18435	1799	11	water	water	NN
18435	1799	12	in	in	IN
18435	1799	13	a	a	DT
18435	1799	14	moderate	moderate	JJ
18435	1799	15	oven	oven	NN
18435	1799	16	.	.	.
18435	1800	1	~COFFEE	~COFFEE	NFP
18435	1800	2	CREAM~--Have	cream~--have	VB
18435	1800	3	one	one	CD
18435	1800	4	and	and	CC
18435	1800	5	one	one	CD
18435	1800	6	-	-	HYPH
18435	1800	7	half	half	NN
18435	1800	8	cups	cup	NNS
18435	1800	9	of	of	IN
18435	1800	10	strong	strong	JJ
18435	1800	11	coffee	coffee	NN
18435	1800	12	hot	hot	JJ
18435	1800	13	,	,	,
18435	1800	14	add	add	VB
18435	1800	15	one	one	CD
18435	1800	16	level	level	NN
18435	1800	17	tablespoon	tablespoon	NN
18435	1800	18	of	of	IN
18435	1800	19	gelatin	gelatin	NNS
18435	1800	20	soaked	soak	VBD
18435	1800	21	in	in	IN
18435	1800	22	one	one	CD
18435	1800	23	-	-	HYPH
18435	1800	24	half	half	NN
18435	1800	25	cup	cup	NN
18435	1800	26	of	of	IN
18435	1800	27	milk	milk	NN
18435	1800	28	for	for	IN
18435	1800	29	fifteen	fifteen	CD
18435	1800	30	minutes	minute	NNS
18435	1800	31	.	.	.
18435	1801	1	When	when	WRB
18435	1801	2	well	well	RB
18435	1801	3	dissolved	dissolve	VBN
18435	1801	4	add	add	VB
18435	1801	5	two	two	CD
18435	1801	6	-	-	HYPH
18435	1801	7	thirds	third	NNS
18435	1801	8	cup	cup	NN
18435	1801	9	of	of	IN
18435	1801	10	sugar	sugar	NNP
18435	1801	11	,	,	,
18435	1801	12	a	a	DT
18435	1801	13	saltspoon	saltspoon	NN
18435	1801	14	of	of	IN
18435	1801	15	salt	salt	NN
18435	1801	16	,	,	,
18435	1801	17	and	and	CC
18435	1801	18	the	the	DT
18435	1801	19	yolks	yolk	NNS
18435	1801	20	of	of	IN
18435	1801	21	three	three	CD
18435	1801	22	eggs	egg	NNS
18435	1801	23	beaten	beat	VBN
18435	1801	24	light	light	NN
18435	1801	25	,	,	,
18435	1801	26	stir	stir	VB
18435	1801	27	in	in	IN
18435	1801	28	the	the	DT
18435	1801	29	double	double	JJ
18435	1801	30	boiler	boiler	NN
18435	1801	31	till	till	IN
18435	1801	32	thick	thick	JJ
18435	1801	33	,	,	,
18435	1801	34	take	take	VBP
18435	1801	35	from	from	IN
18435	1801	36	the	the	DT
18435	1801	37	fire	fire	NN
18435	1801	38	,	,	,
18435	1801	39	and	and	CC
18435	1801	40	add	add	VB
18435	1801	41	the	the	DT
18435	1801	42	white	white	NN
18435	1801	43	of	of	IN
18435	1801	44	three	three	CD
18435	1801	45	eggs	egg	NNS
18435	1801	46	beaten	beat	VBN
18435	1801	47	stiff	stiff	JJ
18435	1801	48	and	and	CC
18435	1801	49	one	one	CD
18435	1801	50	-	-	HYPH
18435	1801	51	half	half	NN
18435	1801	52	teaspoon	teaspoon	NN
18435	1801	53	of	of	IN
18435	1801	54	vanilla	vanilla	NN
18435	1801	55	.	.	.
18435	1802	1	Fill	fill	VB
18435	1802	2	molds	mold	NNS
18435	1802	3	that	that	WDT
18435	1802	4	have	have	VBP
18435	1802	5	been	be	VBN
18435	1802	6	dipped	dip	VBN
18435	1802	7	in	in	IN
18435	1802	8	cold	cold	JJ
18435	1802	9	water	water	NN
18435	1802	10	,	,	,
18435	1802	11	set	set	VBN
18435	1802	12	in	in	IN
18435	1802	13	cool	cool	JJ
18435	1802	14	place	place	NN
18435	1802	15	and	and	CC
18435	1802	16	when	when	WRB
18435	1802	17	firm	firm	NN
18435	1802	18	unmold	unmold	NN
18435	1802	19	and	and	CC
18435	1802	20	serve	serve	VB
18435	1802	21	with	with	IN
18435	1802	22	powdered	powdered	JJ
18435	1802	23	sugar	sugar	NN
18435	1802	24	and	and	CC
18435	1802	25	cream	cream	NN
18435	1802	26	.	.	.
18435	1803	1	~COFFEE	~COFFEE	NFP
18435	1803	2	CUP	CUP	NNP
18435	1803	3	CUSTARD~--One	CUSTARD~--One	NNP
18435	1803	4	quart	quart	NN
18435	1803	5	milk	milk	NN
18435	1803	6	,	,	,
18435	1803	7	one	one	CD
18435	1803	8	-	-	HYPH
18435	1803	9	fourth	fourth	JJ
18435	1803	10	cup	cup	NN
18435	1803	11	ground	ground	NN
18435	1803	12	coffee	coffee	NN
18435	1803	13	,	,	,
18435	1803	14	four	four	CD
18435	1803	15	eggs	egg	NNS
18435	1803	16	,	,	,
18435	1803	17	one	one	CD
18435	1803	18	-	-	HYPH
18435	1803	19	half	half	NN
18435	1803	20	cup	cup	NN
18435	1803	21	sugar	sugar	NN
18435	1803	22	,	,	,
18435	1803	23	one	one	CD
18435	1803	24	-	-	HYPH
18435	1803	25	fourth	fourth	JJ
18435	1803	26	level	level	NN
18435	1803	27	teaspoon	teaspoon	NN
18435	1803	28	salt	salt	NN
18435	1803	29	,	,	,
18435	1803	30	one	one	CD
18435	1803	31	-	-	HYPH
18435	1803	32	half	half	NN
18435	1803	33	teaspoon	teaspoon	NN
18435	1803	34	vanilla	vanilla	NN
18435	1803	35	.	.	.
18435	1804	1	Tie	tie	VB
18435	1804	2	the	the	DT
18435	1804	3	coffee	coffee	NN
18435	1804	4	loosely	loosely	RB
18435	1804	5	in	in	IN
18435	1804	6	a	a	DT
18435	1804	7	piece	piece	NN
18435	1804	8	of	of	IN
18435	1804	9	cheesecloth	cheesecloth	NN
18435	1804	10	and	and	CC
18435	1804	11	put	put	VBN
18435	1804	12	into	into	IN
18435	1804	13	double	double	JJ
18435	1804	14	boiler	boiler	NN
18435	1804	15	with	with	IN
18435	1804	16	the	the	DT
18435	1804	17	milk	milk	NN
18435	1804	18	.	.	.
18435	1805	1	Scald	Scald	NNP
18435	1805	2	until	until	IN
18435	1805	3	a	a	DT
18435	1805	4	good	good	JJ
18435	1805	5	coffee	coffee	NN
18435	1805	6	color	color	NN
18435	1805	7	and	and	CC
18435	1805	8	flavor	flavor	NN
18435	1805	9	is	be	VBZ
18435	1805	10	obtained	obtain	VBN
18435	1805	11	,	,	,
18435	1805	12	then	then	RB
18435	1805	13	remove	remove	VB
18435	1805	14	from	from	IN
18435	1805	15	the	the	DT
18435	1805	16	fire	fire	NN
18435	1805	17	.	.	.
18435	1806	1	Remove	remove	VB
18435	1806	2	the	the	DT
18435	1806	3	coffee	coffee	NN
18435	1806	4	.	.	.
18435	1807	1	Beat	beat	VB
18435	1807	2	the	the	DT
18435	1807	3	eggs	egg	NNS
18435	1807	4	and	and	CC
18435	1807	5	add	add	VB
18435	1807	6	the	the	DT
18435	1807	7	sugar	sugar	NN
18435	1807	8	,	,	,
18435	1807	9	salt	salt	NN
18435	1807	10	and	and	CC
18435	1807	11	vanilla	vanilla	NN
18435	1807	12	,	,	,
18435	1807	13	then	then	RB
18435	1807	14	pour	pour	VB
18435	1807	15	on	on	RP
18435	1807	16	gradually	gradually	RB
18435	1807	17	the	the	DT
18435	1807	18	milk	milk	NN
18435	1807	19	.	.	.
18435	1808	1	Strain	strain	VB
18435	1808	2	into	into	IN
18435	1808	3	cups	cup	NNS
18435	1808	4	,	,	,
18435	1808	5	place	place	NN
18435	1808	6	in	in	IN
18435	1808	7	a	a	DT
18435	1808	8	pan	pan	NN
18435	1808	9	of	of	IN
18435	1808	10	hot	hot	JJ
18435	1808	11	water	water	NN
18435	1808	12	,	,	,
18435	1808	13	and	and	CC
18435	1808	14	bake	bake	VB
18435	1808	15	in	in	RP
18435	1808	16	a	a	DT
18435	1808	17	moderate	moderate	JJ
18435	1808	18	oven	oven	NN
18435	1808	19	until	until	IN
18435	1808	20	firm	firm	NN
18435	1808	21	in	in	IN
18435	1808	22	the	the	DT
18435	1808	23	middle	middle	NN
18435	1808	24	.	.	.
18435	1809	1	Less	Less	JJR
18435	1809	2	vanilla	vanilla	NN
18435	1809	3	is	be	VBZ
18435	1809	4	required	require	VBN
18435	1809	5	when	when	WRB
18435	1809	6	combined	combine	VBN
18435	1809	7	with	with	IN
18435	1809	8	another	another	DT
18435	1809	9	flavoring	flavoring	NN
18435	1809	10	.	.	.
18435	1810	1	CAKES	CAKES	NNP
18435	1810	2	,	,	,
18435	1810	3	CRULLERS	cruller	NNS
18435	1810	4	AND	and	CC
18435	1810	5	ECLAIRS	eclairs	NN
18435	1810	6	~ALMOND	~almond	NN
18435	1810	7	CAKES~--One	cakes~--one	CD
18435	1810	8	pound	pound	NN
18435	1810	9	sifted	sift	VBN
18435	1810	10	flour	flour	NN
18435	1810	11	,	,	,
18435	1810	12	one	one	CD
18435	1810	13	-	-	HYPH
18435	1810	14	half	half	NN
18435	1810	15	pound	pound	NN
18435	1810	16	butter	butter	NN
18435	1810	17	,	,	,
18435	1810	18	three	three	CD
18435	1810	19	-	-	HYPH
18435	1810	20	fourths	fourth	NNS
18435	1810	21	pound	pound	NN
18435	1810	22	sugar	sugar	NN
18435	1810	23	,	,	,
18435	1810	24	two	two	CD
18435	1810	25	eggs	egg	NNS
18435	1810	26	,	,	,
18435	1810	27	one	one	CD
18435	1810	28	-	-	HYPH
18435	1810	29	half	half	NN
18435	1810	30	teaspoon	teaspoon	NN
18435	1810	31	ground	ground	NN
18435	1810	32	cinnamon	cinnamon	NN
18435	1810	33	,	,	,
18435	1810	34	four	four	CD
18435	1810	35	ounces	ounce	NNS
18435	1810	36	of	of	IN
18435	1810	37	almonds	almond	NNS
18435	1810	38	blanched	blanch	VBN
18435	1810	39	and	and	CC
18435	1810	40	chopped	chop	VBN
18435	1810	41	very	very	RB
18435	1810	42	fine	fine	JJ
18435	1810	43	.	.	.
18435	1811	1	Two	two	CD
18435	1811	2	ounces	ounce	NNS
18435	1811	3	of	of	IN
18435	1811	4	raisins	raisin	NNS
18435	1811	5	finely	finely	RB
18435	1811	6	chopped	chop	VBN
18435	1811	7	.	.	.
18435	1812	1	Mix	mix	VB
18435	1812	2	all	all	PDT
18435	1812	3	the	the	DT
18435	1812	4	dry	dry	JJ
18435	1812	5	ingredients	ingredient	NNS
18435	1812	6	together	together	RB
18435	1812	7	,	,	,
18435	1812	8	then	then	RB
18435	1812	9	rub	rub	VB
18435	1812	10	in	in	RP
18435	1812	11	the	the	DT
18435	1812	12	butter	butter	NN
18435	1812	13	,	,	,
18435	1812	14	add	add	VB
18435	1812	15	eggs	egg	NNS
18435	1812	16	and	and	CC
18435	1812	17	spices	spice	NNS
18435	1812	18	last	last	RB
18435	1812	19	of	of	IN
18435	1812	20	all	all	DT
18435	1812	21	,	,	,
18435	1812	22	roll	roll	VB
18435	1812	23	out	out	RP
18435	1812	24	half	half	PDT
18435	1812	25	an	an	DT
18435	1812	26	inch	inch	NN
18435	1812	27	thick	thick	JJ
18435	1812	28	,	,	,
18435	1812	29	cut	cut	VBN
18435	1812	30	in	in	IN
18435	1812	31	fancy	fancy	JJ
18435	1812	32	shapes	shape	NNS
18435	1812	33	and	and	CC
18435	1812	34	bake	bake	VB
18435	1812	35	in	in	RP
18435	1812	36	a	a	DT
18435	1812	37	slow	slow	JJ
18435	1812	38	oven	oven	NN
18435	1812	39	.	.	.
18435	1813	1	~ALMOND	~ALMOND	NFP
18435	1813	2	CHEESE	CHEESE	NNP
18435	1813	3	CAKES~--Blanch	cakes~--blanch	ADD
18435	1813	4	and	and	CC
18435	1813	5	pound	pound	NN
18435	1813	6	to	to	IN
18435	1813	7	a	a	DT
18435	1813	8	fine	fine	JJ
18435	1813	9	paste	paste	NN
18435	1813	10	one	one	CD
18435	1813	11	cupful	cupful	JJ
18435	1813	12	almonds	almond	VBZ
18435	1813	13	.	.	.
18435	1814	1	As	as	IN
18435	1814	2	you	-PRON-	PRP
18435	1814	3	pound	pound	VBP
18435	1814	4	them	-PRON-	PRP
18435	1814	5	add	add	VB
18435	1814	6	rose	rise	VBD
18435	1814	7	water	water	NN
18435	1814	8	,	,	,
18435	1814	9	a	a	DT
18435	1814	10	few	few	JJ
18435	1814	11	drops	drop	NNS
18435	1814	12	at	at	IN
18435	1814	13	a	a	DT
18435	1814	14	time	time	NN
18435	1814	15	to	to	TO
18435	1814	16	keep	keep	VB
18435	1814	17	them	-PRON-	PRP
18435	1814	18	from	from	IN
18435	1814	19	oiling	oil	VBG
18435	1814	20	.	.	.
18435	1815	1	Add	add	VB
18435	1815	2	the	the	DT
18435	1815	3	paste	paste	NN
18435	1815	4	to	to	IN
18435	1815	5	one	one	CD
18435	1815	6	cupful	cupful	JJ
18435	1815	7	milk	milk	NN
18435	1815	8	curd	curd	NN
18435	1815	9	,	,	,
18435	1815	10	together	together	RB
18435	1815	11	with	with	IN
18435	1815	12	a	a	DT
18435	1815	13	half	half	JJ
18435	1815	14	cup	cup	NN
18435	1815	15	cream	cream	NN
18435	1815	16	,	,	,
18435	1815	17	one	one	CD
18435	1815	18	cupful	cupful	JJ
18435	1815	19	sugar	sugar	NN
18435	1815	20	,	,	,
18435	1815	21	three	three	CD
18435	1815	22	beaten	beat	VBN
18435	1815	23	egg	egg	NN
18435	1815	24	yolks	yolk	NNS
18435	1815	25	and	and	CC
18435	1815	26	a	a	DT
18435	1815	27	scant	scant	JJ
18435	1815	28	teaspoonful	teaspoonful	NN
18435	1815	29	of	of	IN
18435	1815	30	rose	rose	NN
18435	1815	31	water	water	NN
18435	1815	32	.	.	.
18435	1816	1	Fill	fill	VB
18435	1816	2	patty	patty	JJ
18435	1816	3	pans	pan	NNS
18435	1816	4	lined	line	VBD
18435	1816	5	with	with	IN
18435	1816	6	paste	paste	NN
18435	1816	7	and	and	CC
18435	1816	8	bake	bake	NN
18435	1816	9	in	in	IN
18435	1816	10	hot	hot	JJ
18435	1816	11	oven	oven	JJ
18435	1816	12	ten	ten	CD
18435	1816	13	minutes	minute	NNS
18435	1816	14	.	.	.
18435	1817	1	~AUNT	~AUNT	NFP
18435	1817	2	AMY	AMY	NNP
18435	1817	3	'S	'S	NNP
18435	1817	4	CAKE~--Take	cake~--take	ADD
18435	1817	5	two	two	CD
18435	1817	6	eggs	egg	NNS
18435	1817	7	,	,	,
18435	1817	8	one	one	CD
18435	1817	9	and	and	CC
18435	1817	10	one	one	CD
18435	1817	11	-	-	HYPH
18435	1817	12	half	half	NN
18435	1817	13	cups	cup	NNS
18435	1817	14	of	of	IN
18435	1817	15	sugar	sugar	NN
18435	1817	16	,	,	,
18435	1817	17	one	one	CD
18435	1817	18	cup	cup	NN
18435	1817	19	of	of	IN
18435	1817	20	sour	sour	JJ
18435	1817	21	milk	milk	NN
18435	1817	22	,	,	,
18435	1817	23	one	one	CD
18435	1817	24	-	-	HYPH
18435	1817	25	half	half	NN
18435	1817	26	cup	cup	NN
18435	1817	27	of	of	IN
18435	1817	28	butter	butter	NN
18435	1817	29	,	,	,
18435	1817	30	two	two	CD
18435	1817	31	cups	cup	NNS
18435	1817	32	of	of	IN
18435	1817	33	flour	flour	NN
18435	1817	34	and	and	CC
18435	1817	35	one	one	CD
18435	1817	36	teaspoonful	teaspoonful	NN
18435	1817	37	of	of	IN
18435	1817	38	soda	soda	NN
18435	1817	39	.	.	.
18435	1818	1	Spice	spice	VB
18435	1818	2	to	to	TO
18435	1818	3	taste	taste	VB
18435	1818	4	.	.	.
18435	1819	1	This	this	DT
18435	1819	2	is	be	VBZ
18435	1819	3	a	a	DT
18435	1819	4	good	good	JJ
18435	1819	5	cake	cake	NN
18435	1819	6	and	and	CC
18435	1819	7	one	one	CD
18435	1819	8	which	which	WDT
18435	1819	9	is	be	VBZ
18435	1819	10	also	also	RB
18435	1819	11	inexpensive	inexpensive	JJ
18435	1819	12	in	in	IN
18435	1819	13	baking	baking	NN
18435	1819	14	.	.	.
18435	1820	1	Use	use	VB
18435	1820	2	a	a	DT
18435	1820	3	moderate	moderate	JJ
18435	1820	4	oven	oven	NN
18435	1820	5	and	and	CC
18435	1820	6	bake	bake	VB
18435	1820	7	in	in	IN
18435	1820	8	loaves	loaf	NNS
18435	1820	9	rather	rather	RB
18435	1820	10	than	than	IN
18435	1820	11	sheets	sheet	NNS
18435	1820	12	.	.	.
18435	1821	1	~BALTIMORE	~BALTIMORE	NFP
18435	1821	2	CAKE~--Beat	cake~--beat	VB
18435	1821	3	one	one	CD
18435	1821	4	cupful	cupful	NN
18435	1821	5	of	of	IN
18435	1821	6	butter	butter	NN
18435	1821	7	to	to	IN
18435	1821	8	a	a	DT
18435	1821	9	cream	cream	NN
18435	1821	10	,	,	,
18435	1821	11	using	use	VBG
18435	1821	12	a	a	DT
18435	1821	13	wood	wood	NN
18435	1821	14	cake	cake	NN
18435	1821	15	spoon	spoon	NN
18435	1821	16	.	.	.
18435	1822	1	Add	add	VB
18435	1822	2	gradually	gradually	RB
18435	1822	3	while	while	IN
18435	1822	4	beating	beat	VBG
18435	1822	5	constantly	constantly	RB
18435	1822	6	two	two	CD
18435	1822	7	cupfuls	cupful	NNS
18435	1822	8	fine	fine	NN
18435	1822	9	granulated	granulate	VBD
18435	1822	10	sugar	sugar	NN
18435	1822	11	.	.	.
18435	1823	1	When	when	WRB
18435	1823	2	creamy	creamy	JJ
18435	1823	3	add	add	VB
18435	1823	4	a	a	DT
18435	1823	5	cupful	cupful	NN
18435	1823	6	of	of	IN
18435	1823	7	milk	milk	NN
18435	1823	8	,	,	,
18435	1823	9	alternating	alternate	VBG
18435	1823	10	with	with	IN
18435	1823	11	three	three	CD
18435	1823	12	and	and	CC
18435	1823	13	one	one	CD
18435	1823	14	-	-	HYPH
18435	1823	15	half	half	NN
18435	1823	16	cupfuls	cupfuls	NN
18435	1823	17	pastry	pastry	NN
18435	1823	18	flour	flour	NN
18435	1823	19	that	that	WDT
18435	1823	20	has	have	VBZ
18435	1823	21	been	be	VBN
18435	1823	22	mixed	mix	VBN
18435	1823	23	and	and	CC
18435	1823	24	sifted	sift	VBN
18435	1823	25	with	with	IN
18435	1823	26	two	two	CD
18435	1823	27	teaspoonfuls	teaspoonful	NNS
18435	1823	28	of	of	IN
18435	1823	29	baking	bake	VBG
18435	1823	30	powder	powder	NN
18435	1823	31	.	.	.
18435	1824	1	Add	add	VB
18435	1824	2	a	a	DT
18435	1824	3	teaspoonful	teaspoonful	NN
18435	1824	4	of	of	IN
18435	1824	5	vanilla	vanilla	NN
18435	1824	6	and	and	CC
18435	1824	7	the	the	DT
18435	1824	8	whites	white	NNS
18435	1824	9	of	of	IN
18435	1824	10	six	six	CD
18435	1824	11	eggs	egg	NNS
18435	1824	12	beaten	beat	VBN
18435	1824	13	stiff	stiff	JJ
18435	1824	14	and	and	CC
18435	1824	15	dry	dry	JJ
18435	1824	16	.	.	.
18435	1825	1	Bake	bake	VB
18435	1825	2	in	in	RP
18435	1825	3	three	three	CD
18435	1825	4	buttered	buttered	NNS
18435	1825	5	and	and	CC
18435	1825	6	floured	flour	VBN
18435	1825	7	shallow	shallow	JJ
18435	1825	8	cake	cake	NN
18435	1825	9	tins	tin	NNS
18435	1825	10	,	,	,
18435	1825	11	and	and	CC
18435	1825	12	spread	spread	VBD
18435	1825	13	between	between	IN
18435	1825	14	the	the	DT
18435	1825	15	layers	layer	NNS
18435	1825	16	and	and	CC
18435	1825	17	on	on	IN
18435	1825	18	top	top	NN
18435	1825	19	the	the	DT
18435	1825	20	following	follow	VBG
18435	1825	21	icing	icing	NN
18435	1825	22	:	:	:
18435	1825	23	Put	put	VB
18435	1825	24	in	in	IN
18435	1825	25	a	a	DT
18435	1825	26	saucepan	saucepan	NN
18435	1825	27	three	three	CD
18435	1825	28	cups	cup	NNS
18435	1825	29	sugar	sugar	NN
18435	1825	30	,	,	,
18435	1825	31	one	one	CD
18435	1825	32	cup	cup	NN
18435	1825	33	water	water	NN
18435	1825	34	.	.	.
18435	1826	1	Heat	heat	NN
18435	1826	2	gradually	gradually	RB
18435	1826	3	to	to	IN
18435	1826	4	the	the	DT
18435	1826	5	boiling	boiling	NN
18435	1826	6	point	point	NN
18435	1826	7	,	,	,
18435	1826	8	and	and	CC
18435	1826	9	cook	cook	NN
18435	1826	10	without	without	IN
18435	1826	11	stirring	stir	VBG
18435	1826	12	until	until	IN
18435	1826	13	the	the	DT
18435	1826	14	syrup	syrup	NN
18435	1826	15	will	will	MD
18435	1826	16	thread	thread	VB
18435	1826	17	.	.	.
18435	1827	1	Pour	pour	VB
18435	1827	2	the	the	DT
18435	1827	3	hot	hot	JJ
18435	1827	4	syrup	syrup	NN
18435	1827	5	gradually	gradually	RB
18435	1827	6	over	over	IN
18435	1827	7	the	the	DT
18435	1827	8	well	well	RB
18435	1827	9	beaten	beat	VBN
18435	1827	10	whites	white	NNS
18435	1827	11	of	of	IN
18435	1827	12	three	three	CD
18435	1827	13	eggs	egg	NNS
18435	1827	14	and	and	CC
18435	1827	15	continue	continue	VB
18435	1827	16	beating	beat	VBG
18435	1827	17	until	until	IN
18435	1827	18	of	of	IN
18435	1827	19	the	the	DT
18435	1827	20	right	right	JJ
18435	1827	21	consistency	consistency	NN
18435	1827	22	for	for	IN
18435	1827	23	spreading	spread	VBG
18435	1827	24	.	.	.
18435	1828	1	Then	then	RB
18435	1828	2	add	add	VB
18435	1828	3	one	one	CD
18435	1828	4	cupful	cupful	JJ
18435	1828	5	chopped	chop	VBN
18435	1828	6	and	and	CC
18435	1828	7	seeded	seeded	JJ
18435	1828	8	raisins	raisin	NNS
18435	1828	9	,	,	,
18435	1828	10	one	one	CD
18435	1828	11	cup	cup	NN
18435	1828	12	chopped	chop	VBD
18435	1828	13	pecan	pecan	JJ
18435	1828	14	meats	meat	NNS
18435	1828	15	and	and	CC
18435	1828	16	five	five	CD
18435	1828	17	figs	fig	NNS
18435	1828	18	cut	cut	VBD
18435	1828	19	in	in	IN
18435	1828	20	strips	strip	NNS
18435	1828	21	.	.	.
18435	1829	1	~BALTIMORE	~BALTIMORE	NFP
18435	1829	2	CAKE--~For	CAKE--~For	NNP
18435	1829	3	this	this	DT
18435	1829	4	cake	cake	NN
18435	1829	5	use	use	VB
18435	1829	6	one	one	CD
18435	1829	7	cupful	cupful	JJ
18435	1829	8	butter	butter	NN
18435	1829	9	,	,	,
18435	1829	10	two	two	CD
18435	1829	11	cupfuls	cupfuls	NN
18435	1829	12	sugar	sugar	NN
18435	1829	13	,	,	,
18435	1829	14	three	three	CD
18435	1829	15	and	and	CC
18435	1829	16	one	one	CD
18435	1829	17	-	-	HYPH
18435	1829	18	half	half	NN
18435	1829	19	cupfuls	cupful	NNS
18435	1829	20	flour	flour	NN
18435	1829	21	,	,	,
18435	1829	22	one	one	CD
18435	1829	23	cupful	cupful	JJ
18435	1829	24	sweet	sweet	JJ
18435	1829	25	milk	milk	NN
18435	1829	26	,	,	,
18435	1829	27	two	two	CD
18435	1829	28	teaspoonfuls	teaspoonful	NNS
18435	1829	29	baking	baking	NN
18435	1829	30	powder	powder	NN
18435	1829	31	,	,	,
18435	1829	32	the	the	DT
18435	1829	33	whites	white	NNS
18435	1829	34	of	of	IN
18435	1829	35	six	six	CD
18435	1829	36	eggs	egg	NNS
18435	1829	37	and	and	CC
18435	1829	38	a	a	DT
18435	1829	39	teaspoonful	teaspoonful	NN
18435	1829	40	of	of	IN
18435	1829	41	rose	rose	NN
18435	1829	42	water	water	NN
18435	1829	43	.	.	.
18435	1830	1	Cream	cream	VB
18435	1830	2	the	the	DT
18435	1830	3	butter	butter	NN
18435	1830	4	,	,	,
18435	1830	5	add	add	VB
18435	1830	6	the	the	DT
18435	1830	7	sugar	sugar	NN
18435	1830	8	gradually	gradually	RB
18435	1830	9	,	,	,
18435	1830	10	beating	beat	VBG
18435	1830	11	steadily	steadily	RB
18435	1830	12	,	,	,
18435	1830	13	then	then	RB
18435	1830	14	the	the	DT
18435	1830	15	milk	milk	NN
18435	1830	16	and	and	CC
18435	1830	17	flavoring	flavoring	NN
18435	1830	18	,	,	,
18435	1830	19	next	next	IN
18435	1830	20	the	the	DT
18435	1830	21	flour	flour	NN
18435	1830	22	sifted	sift	VBN
18435	1830	23	with	with	IN
18435	1830	24	the	the	DT
18435	1830	25	baking	baking	NN
18435	1830	26	powder	powder	NN
18435	1830	27	,	,	,
18435	1830	28	and	and	CC
18435	1830	29	lastly	lastly	RB
18435	1830	30	the	the	DT
18435	1830	31	stiffly	stiffly	JJ
18435	1830	32	beaten	beat	VBN
18435	1830	33	whites	white	NNS
18435	1830	34	folded	fold	VBN
18435	1830	35	in	in	IN
18435	1830	36	at	at	IN
18435	1830	37	the	the	DT
18435	1830	38	last	last	JJ
18435	1830	39	.	.	.
18435	1831	1	Bake	bake	VB
18435	1831	2	in	in	RP
18435	1831	3	three	three	CD
18435	1831	4	layer	layer	NN
18435	1831	5	cake	cake	NN
18435	1831	6	tins	tin	NNS
18435	1831	7	in	in	IN
18435	1831	8	an	an	DT
18435	1831	9	oven	oven	JJ
18435	1831	10	hotter	hotter	NN
18435	1831	11	than	than	IN
18435	1831	12	for	for	IN
18435	1831	13	loaf	loaf	NN
18435	1831	14	cake	cake	NN
18435	1831	15	.	.	.
18435	1832	1	While	while	IN
18435	1832	2	baking	baking	NN
18435	1832	3	prepare	prepare	VB
18435	1832	4	the	the	DT
18435	1832	5	filling	filling	NN
18435	1832	6	.	.	.
18435	1833	1	Dissolve	dissolve	VB
18435	1833	2	three	three	CD
18435	1833	3	cupfuls	cupful	NNS
18435	1833	4	sugar	sugar	NN
18435	1833	5	in	in	IN
18435	1833	6	one	one	CD
18435	1833	7	cupful	cupful	JJ
18435	1833	8	boiling	boiling	NN
18435	1833	9	water	water	NN
18435	1833	10	,	,	,
18435	1833	11	and	and	CC
18435	1833	12	cook	cook	VB
18435	1833	13	until	until	IN
18435	1833	14	it	-PRON-	PRP
18435	1833	15	spins	spin	VBZ
18435	1833	16	a	a	DT
18435	1833	17	thread	thread	NN
18435	1833	18	.	.	.
18435	1834	1	Pour	pour	VB
18435	1834	2	over	over	IN
18435	1834	3	the	the	DT
18435	1834	4	stiffly	stiffly	NN
18435	1834	5	beaten	beat	VBN
18435	1834	6	whites	white	NNS
18435	1834	7	of	of	IN
18435	1834	8	three	three	CD
18435	1834	9	eggs	egg	NNS
18435	1834	10	,	,	,
18435	1834	11	stirring	stir	VBG
18435	1834	12	constantly	constantly	RB
18435	1834	13	.	.	.
18435	1835	1	Add	add	VB
18435	1835	2	to	to	IN
18435	1835	3	this	this	DT
18435	1835	4	icing	ice	VBG
18435	1835	5	one	one	CD
18435	1835	6	cupful	cupful	JJ
18435	1835	7	chopped	chop	VBN
18435	1835	8	raisins	raisin	NNS
18435	1835	9	,	,	,
18435	1835	10	one	one	CD
18435	1835	11	cupful	cupful	JJ
18435	1835	12	chopped	chop	VBN
18435	1835	13	nut	nut	NNP
18435	1835	14	meats	meat	NNS
18435	1835	15	,	,	,
18435	1835	16	preferably	preferably	RB
18435	1835	17	pecans	pecan	NNS
18435	1835	18	or	or	CC
18435	1835	19	walnuts	walnut	NNS
18435	1835	20	,	,	,
18435	1835	21	and	and	CC
18435	1835	22	a	a	DT
18435	1835	23	half	half	JJ
18435	1835	24	dozen	dozen	NN
18435	1835	25	figs	fig	NNS
18435	1835	26	cut	cut	VBN
18435	1835	27	in	in	IN
18435	1835	28	fine	fine	JJ
18435	1835	29	strips	strip	NNS
18435	1835	30	.	.	.
18435	1836	1	Use	use	VB
18435	1836	2	this	this	DT
18435	1836	3	for	for	IN
18435	1836	4	filling	filling	NN
18435	1836	5	and	and	CC
18435	1836	6	also	also	RB
18435	1836	7	ice	ice	VB
18435	1836	8	the	the	DT
18435	1836	9	top	top	NN
18435	1836	10	and	and	CC
18435	1836	11	sides	side	NNS
18435	1836	12	with	with	IN
18435	1836	13	it	-PRON-	PRP
18435	1836	14	.	.	.
18435	1837	1	~BREAD	~BREAD	NFP
18435	1837	2	CAKE--~Cream	CAKE--~Cream	NNP
18435	1837	3	one	one	CD
18435	1837	4	cup	cup	NN
18435	1837	5	of	of	IN
18435	1837	6	sugar	sugar	NN
18435	1837	7	and	and	CC
18435	1837	8	one	one	CD
18435	1837	9	-	-	HYPH
18435	1837	10	half	half	NN
18435	1837	11	cup	cup	NN
18435	1837	12	of	of	IN
18435	1837	13	butter	butter	NN
18435	1837	14	,	,	,
18435	1837	15	add	add	VB
18435	1837	16	one	one	CD
18435	1837	17	-	-	HYPH
18435	1837	18	half	half	NN
18435	1837	19	cup	cup	NN
18435	1837	20	of	of	IN
18435	1837	21	milk	milk	NN
18435	1837	22	,	,	,
18435	1837	23	two	two	CD
18435	1837	24	cups	cup	NNS
18435	1837	25	of	of	IN
18435	1837	26	flour	flour	NN
18435	1837	27	sifted	sift	VBN
18435	1837	28	with	with	IN
18435	1837	29	three	three	CD
18435	1837	30	teaspoons	teaspoon	NNS
18435	1837	31	of	of	IN
18435	1837	32	baking	bake	VBG
18435	1837	33	powder	powder	NN
18435	1837	34	and	and	CC
18435	1837	35	last	last	VB
18435	1837	36	the	the	DT
18435	1837	37	stiffly	stiffly	JJ
18435	1837	38	beaten	beat	VBN
18435	1837	39	whites	white	NNS
18435	1837	40	of	of	IN
18435	1837	41	three	three	CD
18435	1837	42	eggs	egg	NNS
18435	1837	43	and	and	CC
18435	1837	44	half	half	PDT
18435	1837	45	a	a	DT
18435	1837	46	teaspoon	teaspoon	NN
18435	1837	47	of	of	IN
18435	1837	48	vanilla	vanilla	NN
18435	1837	49	flavoring	flavoring	NN
18435	1837	50	.	.	.
18435	1838	1	Bake	bake	VB
18435	1838	2	in	in	RP
18435	1838	3	one	one	CD
18435	1838	4	loaf	loaf	NN
18435	1838	5	.	.	.
18435	1839	1	~BRIDE	~BRIDE	NNP
18435	1839	2	'S	'S	NNP
18435	1839	3	CAKE--~One	CAKE--~One	NNP
18435	1839	4	and	and	CC
18435	1839	5	one	one	CD
18435	1839	6	-	-	HYPH
18435	1839	7	half	half	NN
18435	1839	8	cupfuls	cupful	NNS
18435	1839	9	of	of	IN
18435	1839	10	sugar	sugar	NN
18435	1839	11	,	,	,
18435	1839	12	one	one	CD
18435	1839	13	-	-	HYPH
18435	1839	14	half	half	NN
18435	1839	15	cupful	cupful	NN
18435	1839	16	of	of	IN
18435	1839	17	butter	butter	NN
18435	1839	18	,	,	,
18435	1839	19	one	one	CD
18435	1839	20	-	-	HYPH
18435	1839	21	half	half	NN
18435	1839	22	cupful	cupful	NN
18435	1839	23	of	of	IN
18435	1839	24	sweet	sweet	JJ
18435	1839	25	milk	milk	NN
18435	1839	26	,	,	,
18435	1839	27	two	two	CD
18435	1839	28	cupfuls	cupful	NNS
18435	1839	29	of	of	IN
18435	1839	30	flour	flour	NN
18435	1839	31	,	,	,
18435	1839	32	one	one	CD
18435	1839	33	-	-	HYPH
18435	1839	34	quarter	quarter	NN
18435	1839	35	cupful	cupful	JJ
18435	1839	36	cornstarch	cornstarch	NN
18435	1839	37	,	,	,
18435	1839	38	six	six	CD
18435	1839	39	egg	egg	NN
18435	1839	40	whites	white	NNS
18435	1839	41	,	,	,
18435	1839	42	one	one	CD
18435	1839	43	and	and	CC
18435	1839	44	one	one	CD
18435	1839	45	-	-	HYPH
18435	1839	46	half	half	NN
18435	1839	47	teaspoonfuls	teaspoonful	NNS
18435	1839	48	baking	baking	NN
18435	1839	49	powder	powder	NN
18435	1839	50	,	,	,
18435	1839	51	one	one	CD
18435	1839	52	teaspoonful	teaspoonful	JJ
18435	1839	53	vanilla	vanilla	NN
18435	1839	54	.	.	.
18435	1840	1	Cream	cream	VB
18435	1840	2	the	the	DT
18435	1840	3	sugar	sugar	NN
18435	1840	4	and	and	CC
18435	1840	5	butter	butter	NN
18435	1840	6	,	,	,
18435	1840	7	add	add	VB
18435	1840	8	milk	milk	NN
18435	1840	9	,	,	,
18435	1840	10	flour	flour	NN
18435	1840	11	and	and	CC
18435	1840	12	cornstarch	cornstarch	NN
18435	1840	13	into	into	IN
18435	1840	14	which	which	WDT
18435	1840	15	the	the	DT
18435	1840	16	baking	baking	NN
18435	1840	17	powder	powder	NN
18435	1840	18	has	have	VBZ
18435	1840	19	been	be	VBN
18435	1840	20	thoroughly	thoroughly	RB
18435	1840	21	sifted	sift	VBN
18435	1840	22	,	,	,
18435	1840	23	stir	stir	NN
18435	1840	24	in	in	IN
18435	1840	25	the	the	DT
18435	1840	26	whites	white	NNS
18435	1840	27	of	of	IN
18435	1840	28	eggs	egg	NNS
18435	1840	29	quickly	quickly	RB
18435	1840	30	with	with	IN
18435	1840	31	the	the	DT
18435	1840	32	flavoring	flavoring	NN
18435	1840	33	.	.	.
18435	1841	1	~BUTTERMILK	~buttermilk	NN
18435	1841	2	CAKE--~Cream	CAKE--~Cream	NNP
18435	1841	3	three	three	CD
18435	1841	4	tablespoons	tablespoon	NNS
18435	1841	5	of	of	IN
18435	1841	6	butter	butter	NN
18435	1841	7	with	with	IN
18435	1841	8	one	one	CD
18435	1841	9	cup	cup	NN
18435	1841	10	of	of	IN
18435	1841	11	sugar	sugar	NN
18435	1841	12	,	,	,
18435	1841	13	add	add	VB
18435	1841	14	one	one	CD
18435	1841	15	cup	cup	NN
18435	1841	16	of	of	IN
18435	1841	17	buttermilk	buttermilk	NN
18435	1841	18	,	,	,
18435	1841	19	one	one	CD
18435	1841	20	well	well	RB
18435	1841	21	beaten	beat	VBN
18435	1841	22	egg	egg	NN
18435	1841	23	,	,	,
18435	1841	24	two	two	CD
18435	1841	25	cups	cup	NNS
18435	1841	26	of	of	IN
18435	1841	27	flour	flour	NN
18435	1841	28	sifted	sift	VBN
18435	1841	29	with	with	IN
18435	1841	30	four	four	CD
18435	1841	31	teaspoons	teaspoon	NNS
18435	1841	32	of	of	IN
18435	1841	33	baking	bake	VBG
18435	1841	34	powder	powder	NN
18435	1841	35	and	and	CC
18435	1841	36	one	one	CD
18435	1841	37	-	-	HYPH
18435	1841	38	half	half	NN
18435	1841	39	cup	cup	NN
18435	1841	40	of	of	IN
18435	1841	41	seeded	seeded	JJ
18435	1841	42	raisins	raisin	NNS
18435	1841	43	cut	cut	VBN
18435	1841	44	in	in	IN
18435	1841	45	pieces	piece	NNS
18435	1841	46	and	and	CC
18435	1841	47	rolled	roll	VBN
18435	1841	48	in	in	IN
18435	1841	49	flour	flour	NN
18435	1841	50	.	.	.
18435	1842	1	~CHOCOLATE	~CHOCOLATE	NNP
18435	1842	2	CAKE--~Beat	CAKE--~Beat	NNP
18435	1842	3	one	one	CD
18435	1842	4	cup	cup	NN
18435	1842	5	of	of	IN
18435	1842	6	butter	butter	NN
18435	1842	7	to	to	IN
18435	1842	8	a	a	DT
18435	1842	9	cream	cream	NN
18435	1842	10	with	with	IN
18435	1842	11	two	two	CD
18435	1842	12	cups	cup	NNS
18435	1842	13	of	of	IN
18435	1842	14	sugar	sugar	NN
18435	1842	15	,	,	,
18435	1842	16	add	add	VB
18435	1842	17	the	the	DT
18435	1842	18	yolks	yolk	NNS
18435	1842	19	of	of	IN
18435	1842	20	five	five	CD
18435	1842	21	eggs	egg	NNS
18435	1842	22	,	,	,
18435	1842	23	beaten	beat	VBN
18435	1842	24	until	until	IN
18435	1842	25	light	light	JJ
18435	1842	26	-	-	HYPH
18435	1842	27	colored	colored	JJ
18435	1842	28	,	,	,
18435	1842	29	and	and	CC
18435	1842	30	one	one	CD
18435	1842	31	cup	cup	NN
18435	1842	32	of	of	IN
18435	1842	33	milk	milk	NN
18435	1842	34	.	.	.
18435	1843	1	Sift	Sift	NNP
18435	1843	2	three	three	CD
18435	1843	3	and	and	CC
18435	1843	4	one	one	CD
18435	1843	5	-	-	HYPH
18435	1843	6	half	half	NN
18435	1843	7	cups	cup	NNS
18435	1843	8	of	of	IN
18435	1843	9	flour	flour	NN
18435	1843	10	with	with	IN
18435	1843	11	five	five	CD
18435	1843	12	level	level	NN
18435	1843	13	teaspoons	teaspoon	NNS
18435	1843	14	of	of	IN
18435	1843	15	baking	bake	VBG
18435	1843	16	powder	powder	NN
18435	1843	17	and	and	CC
18435	1843	18	add	add	VB
18435	1843	19	to	to	IN
18435	1843	20	the	the	DT
18435	1843	21	first	first	JJ
18435	1843	22	mixture	mixture	NN
18435	1843	23	.	.	.
18435	1844	1	Stir	stir	VB
18435	1844	2	well	well	RB
18435	1844	3	and	and	CC
18435	1844	4	fold	fold	VB
18435	1844	5	in	in	IN
18435	1844	6	the	the	DT
18435	1844	7	beaten	beat	VBN
18435	1844	8	whites	white	NNS
18435	1844	9	of	of	IN
18435	1844	10	two	two	CD
18435	1844	11	eggs	egg	NNS
18435	1844	12	.	.	.
18435	1845	1	Beat	beat	VB
18435	1845	2	in	in	IN
18435	1845	3	layer	layer	NN
18435	1845	4	cake	cake	NN
18435	1845	5	tins	tin	NNS
18435	1845	6	and	and	CC
18435	1845	7	spread	spread	VBD
18435	1845	8	the	the	DT
18435	1845	9	following	follow	VBG
18435	1845	10	mixture	mixture	NN
18435	1845	11	between	between	IN
18435	1845	12	when	when	WRB
18435	1845	13	the	the	DT
18435	1845	14	cakes	cake	NNS
18435	1845	15	are	be	VBP
18435	1845	16	nearly	nearly	RB
18435	1845	17	cold	cold	JJ
18435	1845	18	.	.	.
18435	1846	1	Beat	beat	VB
18435	1846	2	one	one	CD
18435	1846	3	and	and	CC
18435	1846	4	one	one	CD
18435	1846	5	-	-	HYPH
18435	1846	6	half	half	NN
18435	1846	7	cups	cup	NNS
18435	1846	8	of	of	IN
18435	1846	9	powdered	powdered	JJ
18435	1846	10	sugar	sugar	NN
18435	1846	11	,	,	,
18435	1846	12	three	three	CD
18435	1846	13	level	level	NN
18435	1846	14	tablespoons	tablespoon	NNS
18435	1846	15	of	of	IN
18435	1846	16	cocoa	cocoa	NN
18435	1846	17	,	,	,
18435	1846	18	one	one	CD
18435	1846	19	teaspoon	teaspoon	NN
18435	1846	20	of	of	IN
18435	1846	21	vanilla	vanilla	NN
18435	1846	22	,	,	,
18435	1846	23	and	and	CC
18435	1846	24	the	the	DT
18435	1846	25	whites	white	NNS
18435	1846	26	of	of	IN
18435	1846	27	three	three	CD
18435	1846	28	eggs	egg	NNS
18435	1846	29	together	together	RB
18435	1846	30	until	until	IN
18435	1846	31	a	a	DT
18435	1846	32	smooth	smooth	JJ
18435	1846	33	mixture	mixture	NN
18435	1846	34	is	be	VBZ
18435	1846	35	made	make	VBN
18435	1846	36	that	that	WDT
18435	1846	37	will	will	MD
18435	1846	38	spread	spread	VB
18435	1846	39	easily	easily	RB
18435	1846	40	.	.	.
18435	1847	1	The	the	DT
18435	1847	2	exact	exact	JJ
18435	1847	3	amount	amount	NN
18435	1847	4	of	of	IN
18435	1847	5	sugar	sugar	NN
18435	1847	6	varies	vary	VBZ
18435	1847	7	a	a	DT
18435	1847	8	little	little	JJ
18435	1847	9	on	on	IN
18435	1847	10	account	account	NN
18435	1847	11	of	of	IN
18435	1847	12	size	size	NN
18435	1847	13	of	of	IN
18435	1847	14	eggs	egg	NNS
18435	1847	15	.	.	.
18435	1848	1	~CHOCOLATE	~CHOCOLATE	NFP
18435	1848	2	CAKE~--Cook	CAKE~--Cook	VBD
18435	1848	3	one	one	CD
18435	1848	4	cup	cup	NN
18435	1848	5	of	of	IN
18435	1848	6	sugar	sugar	NN
18435	1848	7	,	,	,
18435	1848	8	one	one	CD
18435	1848	9	-	-	HYPH
18435	1848	10	half	half	NN
18435	1848	11	cup	cup	NN
18435	1848	12	of	of	IN
18435	1848	13	milk	milk	NN
18435	1848	14	,	,	,
18435	1848	15	one	one	CD
18435	1848	16	-	-	HYPH
18435	1848	17	half	half	NN
18435	1848	18	cup	cup	NN
18435	1848	19	of	of	IN
18435	1848	20	grated	grate	VBN
18435	1848	21	chocolate	chocolate	NN
18435	1848	22	and	and	CC
18435	1848	23	the	the	DT
18435	1848	24	beaten	beat	VBN
18435	1848	25	yolk	yolk	NNP
18435	1848	26	of	of	IN
18435	1848	27	one	one	CD
18435	1848	28	egg	egg	NN
18435	1848	29	together	together	RB
18435	1848	30	until	until	IN
18435	1848	31	smooth	smooth	JJ
18435	1848	32	.	.	.
18435	1849	1	When	when	WRB
18435	1849	2	done	do	VBN
18435	1849	3	add	add	VB
18435	1849	4	a	a	DT
18435	1849	5	teaspoon	teaspoon	NN
18435	1849	6	of	of	IN
18435	1849	7	vanilla	vanilla	NN
18435	1849	8	and	and	CC
18435	1849	9	cool	cool	JJ
18435	1849	10	.	.	.
18435	1850	1	Beat	beat	VB
18435	1850	2	one	one	CD
18435	1850	3	-	-	HYPH
18435	1850	4	half	half	NN
18435	1850	5	cup	cup	NN
18435	1850	6	of	of	IN
18435	1850	7	butter	butter	NN
18435	1850	8	to	to	IN
18435	1850	9	a	a	DT
18435	1850	10	cream	cream	NN
18435	1850	11	,	,	,
18435	1850	12	add	add	VB
18435	1850	13	one	one	CD
18435	1850	14	cup	cup	NN
18435	1850	15	of	of	IN
18435	1850	16	sugar	sugar	NN
18435	1850	17	slowly	slowly	RB
18435	1850	18	,	,	,
18435	1850	19	and	and	CC
18435	1850	20	beat	beat	VBD
18435	1850	21	smooth	smooth	JJ
18435	1850	22	.	.	.
18435	1851	1	Add	add	VB
18435	1851	2	two	two	CD
18435	1851	3	beaten	beat	VBN
18435	1851	4	eggs	egg	NNS
18435	1851	5	,	,	,
18435	1851	6	one	one	CD
18435	1851	7	-	-	HYPH
18435	1851	8	half	half	NN
18435	1851	9	cup	cup	NN
18435	1851	10	of	of	IN
18435	1851	11	milk	milk	NN
18435	1851	12	,	,	,
18435	1851	13	two	two	CD
18435	1851	14	cups	cup	NNS
18435	1851	15	of	of	IN
18435	1851	16	flour	flour	NN
18435	1851	17	in	in	IN
18435	1851	18	which	which	WDT
18435	1851	19	two	two	CD
18435	1851	20	-	-	HYPH
18435	1851	21	thirds	third	NNS
18435	1851	22	teaspoon	teaspoon	NN
18435	1851	23	of	of	IN
18435	1851	24	soda	soda	NN
18435	1851	25	has	have	VBZ
18435	1851	26	been	be	VBN
18435	1851	27	sifted	sift	VBN
18435	1851	28	and	and	CC
18435	1851	29	when	when	WRB
18435	1851	30	well	well	RB
18435	1851	31	beaten	beat	VBN
18435	1851	32	add	add	VBP
18435	1851	33	the	the	DT
18435	1851	34	cool	cool	JJ
18435	1851	35	chocolate	chocolate	NN
18435	1851	36	mixture	mixture	NN
18435	1851	37	.	.	.
18435	1852	1	Bake	bake	VB
18435	1852	2	in	in	IN
18435	1852	3	four	four	CD
18435	1852	4	layers	layer	NNS
18435	1852	5	and	and	CC
18435	1852	6	put	put	VBD
18435	1852	7	together	together	RB
18435	1852	8	with	with	IN
18435	1852	9	a	a	DT
18435	1852	10	white	white	JJ
18435	1852	11	boiled	boil	VBN
18435	1852	12	icing	icing	NN
18435	1852	13	.	.	.
18435	1853	1	~CHOCOLATE	~CHOCOLATE	NFP
18435	1853	2	CAKE~--Cook	CAKE~--Cook	VBD
18435	1853	3	one	one	CD
18435	1853	4	cup	cup	NN
18435	1853	5	of	of	IN
18435	1853	6	sugar	sugar	NN
18435	1853	7	,	,	,
18435	1853	8	one	one	CD
18435	1853	9	-	-	HYPH
18435	1853	10	half	half	NN
18435	1853	11	cup	cup	NN
18435	1853	12	of	of	IN
18435	1853	13	milk	milk	NN
18435	1853	14	,	,	,
18435	1853	15	one	one	CD
18435	1853	16	cup	cup	NN
18435	1853	17	of	of	IN
18435	1853	18	grated	grate	VBN
18435	1853	19	chocolate	chocolate	NN
18435	1853	20	and	and	CC
18435	1853	21	the	the	DT
18435	1853	22	beaten	beat	VBN
18435	1853	23	yolk	yolk	NNP
18435	1853	24	of	of	IN
18435	1853	25	one	one	CD
18435	1853	26	egg	egg	NN
18435	1853	27	together	together	RB
18435	1853	28	until	until	IN
18435	1853	29	smooth	smooth	JJ
18435	1853	30	.	.	.
18435	1854	1	When	when	WRB
18435	1854	2	done	do	VBN
18435	1854	3	add	add	VB
18435	1854	4	a	a	DT
18435	1854	5	teaspoon	teaspoon	NN
18435	1854	6	of	of	IN
18435	1854	7	vanilla	vanilla	NN
18435	1854	8	and	and	CC
18435	1854	9	cool	cool	JJ
18435	1854	10	.	.	.
18435	1855	1	Beat	beat	VB
18435	1855	2	one	one	CD
18435	1855	3	-	-	HYPH
18435	1855	4	half	half	NN
18435	1855	5	cup	cup	NN
18435	1855	6	of	of	IN
18435	1855	7	butter	butter	NN
18435	1855	8	to	to	IN
18435	1855	9	a	a	DT
18435	1855	10	cream	cream	NN
18435	1855	11	,	,	,
18435	1855	12	add	add	VB
18435	1855	13	one	one	CD
18435	1855	14	cup	cup	NN
18435	1855	15	of	of	IN
18435	1855	16	sugar	sugar	NN
18435	1855	17	slowly	slowly	RB
18435	1855	18	and	and	CC
18435	1855	19	beat	beat	VBD
18435	1855	20	smooth	smooth	JJ
18435	1855	21	.	.	.
18435	1856	1	Add	add	VB
18435	1856	2	two	two	CD
18435	1856	3	beaten	beat	VBN
18435	1856	4	eggs	egg	NNS
18435	1856	5	,	,	,
18435	1856	6	one	one	CD
18435	1856	7	-	-	HYPH
18435	1856	8	half	half	NN
18435	1856	9	cup	cup	NN
18435	1856	10	of	of	IN
18435	1856	11	milk	milk	NN
18435	1856	12	,	,	,
18435	1856	13	two	two	CD
18435	1856	14	cups	cup	NNS
18435	1856	15	of	of	IN
18435	1856	16	flour	flour	NN
18435	1856	17	in	in	IN
18435	1856	18	which	which	WDT
18435	1856	19	two	two	CD
18435	1856	20	-	-	HYPH
18435	1856	21	thirds	third	NNS
18435	1856	22	teaspoon	teaspoon	NN
18435	1856	23	of	of	IN
18435	1856	24	soda	soda	NN
18435	1856	25	has	have	VBZ
18435	1856	26	been	be	VBN
18435	1856	27	sifted	sift	VBN
18435	1856	28	,	,	,
18435	1856	29	and	and	CC
18435	1856	30	when	when	WRB
18435	1856	31	well	well	RB
18435	1856	32	beaten	beat	VBN
18435	1856	33	add	add	VBP
18435	1856	34	the	the	DT
18435	1856	35	cool	cool	JJ
18435	1856	36	chocolate	chocolate	NN
18435	1856	37	mixture	mixture	NN
18435	1856	38	.	.	.
18435	1857	1	Bake	bake	VB
18435	1857	2	in	in	IN
18435	1857	3	four	four	CD
18435	1857	4	layers	layer	NNS
18435	1857	5	and	and	CC
18435	1857	6	put	put	VBD
18435	1857	7	together	together	RB
18435	1857	8	with	with	IN
18435	1857	9	a	a	DT
18435	1857	10	white	white	JJ
18435	1857	11	boiled	boil	VBN
18435	1857	12	icing	icing	NN
18435	1857	13	.	.	.
18435	1858	1	~CHOCOLATE	~CHOCOLATE	NFP
18435	1858	2	LAYER	LAYER	NNP
18435	1858	3	CAKE~--Beat	CAKE~--Beat	VBZ
18435	1858	4	a	a	DT
18435	1858	5	half	half	JJ
18435	1858	6	cupful	cupful	JJ
18435	1858	7	butter	butter	NN
18435	1858	8	to	to	IN
18435	1858	9	a	a	DT
18435	1858	10	cream	cream	NN
18435	1858	11	,	,	,
18435	1858	12	adding	add	VBG
18435	1858	13	gradually	gradually	RB
18435	1858	14	one	one	CD
18435	1858	15	cupful	cupful	JJ
18435	1858	16	sugar	sugar	NN
18435	1858	17	.	.	.
18435	1859	1	When	when	WRB
18435	1859	2	light	light	JJ
18435	1859	3	beat	beat	VBD
18435	1859	4	in	in	IN
18435	1859	5	a	a	DT
18435	1859	6	little	little	JJ
18435	1859	7	at	at	IN
18435	1859	8	a	a	DT
18435	1859	9	time	time	NN
18435	1859	10	,	,	,
18435	1859	11	a	a	DT
18435	1859	12	half	half	JJ
18435	1859	13	cupful	cupful	JJ
18435	1859	14	milk	milk	NN
18435	1859	15	and	and	CC
18435	1859	16	a	a	DT
18435	1859	17	teaspoonful	teaspoonful	JJ
18435	1859	18	vanilla	vanilla	NN
18435	1859	19	.	.	.
18435	1860	1	Beat	beat	VB
18435	1860	2	the	the	DT
18435	1860	3	whites	white	NNS
18435	1860	4	of	of	IN
18435	1860	5	six	six	CD
18435	1860	6	eggs	egg	NNS
18435	1860	7	to	to	IN
18435	1860	8	a	a	DT
18435	1860	9	stiff	stiff	JJ
18435	1860	10	froth	froth	NN
18435	1860	11	and	and	CC
18435	1860	12	sift	sift	VB
18435	1860	13	a	a	DT
18435	1860	14	teaspoonful	teaspoonful	JJ
18435	1860	15	and	and	CC
18435	1860	16	a	a	DT
18435	1860	17	half	half	NN
18435	1860	18	with	with	IN
18435	1860	19	two	two	CD
18435	1860	20	cupfuls	cupful	NNS
18435	1860	21	flour	flour	NN
18435	1860	22	.	.	.
18435	1861	1	Add	add	VB
18435	1861	2	the	the	DT
18435	1861	3	sifted	sift	VBN
18435	1861	4	flour	flour	NN
18435	1861	5	to	to	IN
18435	1861	6	the	the	DT
18435	1861	7	mixture	mixture	NN
18435	1861	8	.	.	.
18435	1862	1	Then	then	RB
18435	1862	2	fold	fold	VB
18435	1862	3	in	in	RB
18435	1862	4	the	the	DT
18435	1862	5	whipped	whip	VBN
18435	1862	6	whites	white	NNS
18435	1862	7	.	.	.
18435	1863	1	Have	have	VBP
18435	1863	2	three	three	CD
18435	1863	3	buttered	butter	VBN
18435	1863	4	layer	layer	NN
18435	1863	5	cake	cake	NN
18435	1863	6	tins	tin	NNS
18435	1863	7	ready	ready	JJ
18435	1863	8	and	and	CC
18435	1863	9	put	put	VBD
18435	1863	10	two	two	CD
18435	1863	11	-	-	HYPH
18435	1863	12	thirds	third	NNS
18435	1863	13	of	of	IN
18435	1863	14	the	the	DT
18435	1863	15	mixture	mixture	NN
18435	1863	16	into	into	IN
18435	1863	17	two	two	CD
18435	1863	18	of	of	IN
18435	1863	19	them	-PRON-	PRP
18435	1863	20	,	,	,
18435	1863	21	into	into	IN
18435	1863	22	the	the	DT
18435	1863	23	third	third	JJ
18435	1863	24	tin	tin	NN
18435	1863	25	put	put	VBD
18435	1863	26	the	the	DT
18435	1863	27	remainder	remainder	NN
18435	1863	28	of	of	IN
18435	1863	29	the	the	DT
18435	1863	30	batter	batter	NN
18435	1863	31	,	,	,
18435	1863	32	having	have	VBG
18435	1863	33	first	first	RB
18435	1863	34	added	add	VBN
18435	1863	35	to	to	IN
18435	1863	36	it	-PRON-	PRP
18435	1863	37	two	two	CD
18435	1863	38	tablespoons	tablespoon	NNS
18435	1863	39	melted	melt	VBN
18435	1863	40	chocolate	chocolate	NN
18435	1863	41	.	.	.
18435	1864	1	Bake	bake	VB
18435	1864	2	the	the	DT
18435	1864	3	cakes	cake	NNS
18435	1864	4	in	in	IN
18435	1864	5	a	a	DT
18435	1864	6	rather	rather	RB
18435	1864	7	quick	quick	JJ
18435	1864	8	oven	oven	NN
18435	1864	9	for	for	IN
18435	1864	10	twenty	twenty	CD
18435	1864	11	minutes	minute	NNS
18435	1864	12	.	.	.
18435	1865	1	Put	put	VB
18435	1865	2	a	a	DT
18435	1865	3	layer	layer	NN
18435	1865	4	of	of	IN
18435	1865	5	the	the	DT
18435	1865	6	white	white	JJ
18435	1865	7	cake	cake	NN
18435	1865	8	on	on	IN
18435	1865	9	a	a	DT
18435	1865	10	large	large	JJ
18435	1865	11	plate	plate	NN
18435	1865	12	and	and	CC
18435	1865	13	cover	cover	VB
18435	1865	14	with	with	IN
18435	1865	15	white	white	JJ
18435	1865	16	icing	icing	NN
18435	1865	17	,	,	,
18435	1865	18	on	on	IN
18435	1865	19	this	this	DT
18435	1865	20	lay	lie	VBD
18435	1865	21	a	a	DT
18435	1865	22	dark	dark	JJ
18435	1865	23	layer	layer	NN
18435	1865	24	and	and	CC
18435	1865	25	cover	cover	VB
18435	1865	26	with	with	IN
18435	1865	27	more	more	JJR
18435	1865	28	of	of	IN
18435	1865	29	the	the	DT
18435	1865	30	white	white	JJ
18435	1865	31	icing	icing	NN
18435	1865	32	.	.	.
18435	1866	1	On	on	IN
18435	1866	2	this	this	DT
18435	1866	3	put	put	NN
18435	1866	4	the	the	DT
18435	1866	5	third	third	JJ
18435	1866	6	cake	cake	NN
18435	1866	7	and	and	CC
18435	1866	8	cover	cover	VB
18435	1866	9	with	with	IN
18435	1866	10	the	the	DT
18435	1866	11	chocolate	chocolate	NN
18435	1866	12	icing	ice	VBG
18435	1866	13	.	.	.
18435	1867	1	Put	put	VB
18435	1867	2	into	into	IN
18435	1867	3	a	a	DT
18435	1867	4	graniteware	graniteware	NN
18435	1867	5	pan	pan	NN
18435	1867	6	one	one	CD
18435	1867	7	cupful	cupful	NN
18435	1867	8	and	and	CC
18435	1867	9	a	a	DT
18435	1867	10	half	half	JJ
18435	1867	11	cupful	cupful	JJ
18435	1867	12	water	water	NN
18435	1867	13	and	and	CC
18435	1867	14	cook	cook	VB
18435	1867	15	gently	gently	RB
18435	1867	16	until	until	IN
18435	1867	17	bubbles	bubble	NNS
18435	1867	18	begin	begin	VBP
18435	1867	19	to	to	TO
18435	1867	20	rise	rise	VB
18435	1867	21	from	from	IN
18435	1867	22	bottom	bottom	NN
18435	1867	23	.	.	.
18435	1868	1	Do	do	VB
18435	1868	2	not	not	RB
18435	1868	3	stir	stir	VB
18435	1868	4	or	or	CC
18435	1868	5	shake	shake	VB
18435	1868	6	while	while	IN
18435	1868	7	cooking	cooking	NN
18435	1868	8	.	.	.
18435	1869	1	Take	take	VB
18435	1869	2	at	at	RP
18435	1869	3	once	once	RB
18435	1869	4	from	from	IN
18435	1869	5	the	the	DT
18435	1869	6	stove	stove	NN
18435	1869	7	and	and	CC
18435	1869	8	pour	pour	VB
18435	1869	9	in	in	IN
18435	1869	10	a	a	DT
18435	1869	11	thin	thin	JJ
18435	1869	12	stream	stream	NN
18435	1869	13	over	over	IN
18435	1869	14	the	the	DT
18435	1869	15	stiffly	stiffly	NNP
18435	1869	16	whipped	whip	VBN
18435	1869	17	whites	white	NNS
18435	1869	18	of	of	IN
18435	1869	19	two	two	CD
18435	1869	20	eggs	egg	NNS
18435	1869	21	.	.	.
18435	1870	1	Beat	beat	VB
18435	1870	2	it	-PRON-	PRP
18435	1870	3	until	until	IN
18435	1870	4	thick	thick	JJ
18435	1870	5	,	,	,
18435	1870	6	flavor	flavor	NN
18435	1870	7	with	with	IN
18435	1870	8	vanilla	vanilla	NN
18435	1870	9	,	,	,
18435	1870	10	and	and	CC
18435	1870	11	use	use	VBP
18435	1870	12	two	two	CD
18435	1870	13	-	-	HYPH
18435	1870	14	thirds	third	NNS
18435	1870	15	of	of	IN
18435	1870	16	this	this	DT
18435	1870	17	for	for	IN
18435	1870	18	the	the	DT
18435	1870	19	white	white	JJ
18435	1870	20	icing	icing	NN
18435	1870	21	.	.	.
18435	1871	1	Into	into	IN
18435	1871	2	the	the	DT
18435	1871	3	remainder	remainder	NN
18435	1871	4	put	put	VBD
18435	1871	5	a	a	DT
18435	1871	6	tablespoon	tablespoon	NN
18435	1871	7	and	and	CC
18435	1871	8	a	a	DT
18435	1871	9	half	half	RB
18435	1871	10	melted	melt	VBN
18435	1871	11	chocolate	chocolate	NN
18435	1871	12	and	and	CC
18435	1871	13	a	a	DT
18435	1871	14	suspicion	suspicion	NN
18435	1871	15	of	of	IN
18435	1871	16	cinnamon	cinnamon	NN
18435	1871	17	extract	extract	NN
18435	1871	18	,	,	,
18435	1871	19	and	and	CC
18435	1871	20	frost	frost	VB
18435	1871	21	the	the	DT
18435	1871	22	top	top	NN
18435	1871	23	and	and	CC
18435	1871	24	sides	side	NNS
18435	1871	25	of	of	IN
18435	1871	26	the	the	DT
18435	1871	27	cake	cake	NN
18435	1871	28	.	.	.
18435	1872	1	~CHOCOLATE	~CHOCOLATE	NFP
18435	1872	2	LOAF	LOAF	NNP
18435	1872	3	CAKES~--Cream	CAKES~--Cream	NNP
18435	1872	4	one	one	CD
18435	1872	5	cup	cup	NN
18435	1872	6	of	of	IN
18435	1872	7	butter	butter	NN
18435	1872	8	,	,	,
18435	1872	9	add	add	VB
18435	1872	10	two	two	CD
18435	1872	11	and	and	CC
18435	1872	12	one	one	CD
18435	1872	13	-	-	HYPH
18435	1872	14	half	half	NN
18435	1872	15	cups	cup	NNS
18435	1872	16	of	of	IN
18435	1872	17	sugar	sugar	NN
18435	1872	18	and	and	CC
18435	1872	19	beat	beat	VBD
18435	1872	20	to	to	IN
18435	1872	21	a	a	DT
18435	1872	22	cream	cream	NN
18435	1872	23	.	.	.
18435	1873	1	Beat	beat	VB
18435	1873	2	the	the	DT
18435	1873	3	yolks	yolk	NNS
18435	1873	4	of	of	IN
18435	1873	5	five	five	CD
18435	1873	6	eggs	egg	NNS
18435	1873	7	light	light	NN
18435	1873	8	,	,	,
18435	1873	9	add	add	VB
18435	1873	10	to	to	IN
18435	1873	11	the	the	DT
18435	1873	12	butter	butter	NN
18435	1873	13	and	and	CC
18435	1873	14	sugar	sugar	NN
18435	1873	15	,	,	,
18435	1873	16	with	with	IN
18435	1873	17	one	one	CD
18435	1873	18	cup	cup	NN
18435	1873	19	of	of	IN
18435	1873	20	milk	milk	NN
18435	1873	21	and	and	CC
18435	1873	22	three	three	CD
18435	1873	23	cups	cup	NNS
18435	1873	24	of	of	IN
18435	1873	25	flour	flour	NN
18435	1873	26	in	in	IN
18435	1873	27	which	which	WDT
18435	1873	28	four	four	CD
18435	1873	29	level	level	NN
18435	1873	30	teaspoons	teaspoon	NNS
18435	1873	31	of	of	IN
18435	1873	32	baking	bake	VBG
18435	1873	33	powder	powder	NN
18435	1873	34	have	have	VBP
18435	1873	35	been	be	VBN
18435	1873	36	sifted	sift	VBN
18435	1873	37	,	,	,
18435	1873	38	the	the	DT
18435	1873	39	stiffly	stiffly	JJ
18435	1873	40	beaten	beat	VBN
18435	1873	41	whites	white	NNS
18435	1873	42	of	of	IN
18435	1873	43	five	five	CD
18435	1873	44	eggs	egg	NNS
18435	1873	45	and	and	CC
18435	1873	46	two	two	CD
18435	1873	47	teaspoons	teaspoon	NNS
18435	1873	48	of	of	IN
18435	1873	49	vanilla	vanilla	NN
18435	1873	50	flavoring	flavoring	NN
18435	1873	51	and	and	CC
18435	1873	52	two	two	CD
18435	1873	53	squares	square	NNS
18435	1873	54	of	of	IN
18435	1873	55	chocolate	chocolate	NN
18435	1873	56	melted	melt	VBN
18435	1873	57	.	.	.
18435	1874	1	Bake	bake	VB
18435	1874	2	in	in	IN
18435	1874	3	a	a	DT
18435	1874	4	moderate	moderate	JJ
18435	1874	5	oven	oven	NN
18435	1874	6	.	.	.
18435	1875	1	~COCOA	~COCOA	NFP
18435	1875	2	CAKE~--Cream	CAKE~--Cream	:
18435	1875	3	one	one	CD
18435	1875	4	-	-	HYPH
18435	1875	5	half	half	NN
18435	1875	6	cup	cup	NN
18435	1875	7	of	of	IN
18435	1875	8	butter	butter	NN
18435	1875	9	,	,	,
18435	1875	10	add	add	VB
18435	1875	11	one	one	CD
18435	1875	12	cup	cup	NN
18435	1875	13	of	of	IN
18435	1875	14	sugar	sugar	NN
18435	1875	15	,	,	,
18435	1875	16	and	and	CC
18435	1875	17	beat	beat	VBD
18435	1875	18	again	again	RB
18435	1875	19	.	.	.
18435	1876	1	Add	add	VB
18435	1876	2	the	the	DT
18435	1876	3	beaten	beat	VBN
18435	1876	4	yolks	yolk	NNS
18435	1876	5	of	of	IN
18435	1876	6	three	three	CD
18435	1876	7	eggs	egg	NNS
18435	1876	8	and	and	CC
18435	1876	9	a	a	DT
18435	1876	10	teaspoon	teaspoon	NN
18435	1876	11	of	of	IN
18435	1876	12	vanilla	vanilla	NN
18435	1876	13	.	.	.
18435	1877	1	Sift	Sift	NNP
18435	1877	2	two	two	CD
18435	1877	3	cups	cup	NNS
18435	1877	4	of	of	IN
18435	1877	5	pastry	pastry	NN
18435	1877	6	flour	flour	NN
18435	1877	7	twice	twice	RB
18435	1877	8	with	with	IN
18435	1877	9	one	one	CD
18435	1877	10	-	-	HYPH
18435	1877	11	quarter	quarter	NN
18435	1877	12	cup	cup	NN
18435	1877	13	of	of	IN
18435	1877	14	cocoa	cocoa	NN
18435	1877	15	and	and	CC
18435	1877	16	four	four	CD
18435	1877	17	level	level	NN
18435	1877	18	teaspoons	teaspoon	NNS
18435	1877	19	of	of	IN
18435	1877	20	baking	bake	VBG
18435	1877	21	powder	powder	NN
18435	1877	22	.	.	.
18435	1878	1	Add	add	VB
18435	1878	2	to	to	IN
18435	1878	3	the	the	DT
18435	1878	4	first	first	JJ
18435	1878	5	mixture	mixture	NN
18435	1878	6	alternately	alternately	RB
18435	1878	7	with	with	IN
18435	1878	8	three	three	CD
18435	1878	9	-	-	HYPH
18435	1878	10	quarters	quarter	NNS
18435	1878	11	cup	cup	NN
18435	1878	12	of	of	IN
18435	1878	13	milk	milk	NN
18435	1878	14	,	,	,
18435	1878	15	beat	beat	VBD
18435	1878	16	hard	hard	RB
18435	1878	17	,	,	,
18435	1878	18	and	and	CC
18435	1878	19	fold	fold	VB
18435	1878	20	in	in	RB
18435	1878	21	the	the	DT
18435	1878	22	stiffly	stiffly	NN
18435	1878	23	beaten	beat	VBN
18435	1878	24	whites	white	NNS
18435	1878	25	of	of	IN
18435	1878	26	three	three	CD
18435	1878	27	eggs	egg	NNS
18435	1878	28	.	.	.
18435	1879	1	Bake	bake	VB
18435	1879	2	in	in	IN
18435	1879	3	a	a	DT
18435	1879	4	loaf	loaf	NN
18435	1879	5	and	and	CC
18435	1879	6	cover	cover	VB
18435	1879	7	with	with	IN
18435	1879	8	white	white	JJ
18435	1879	9	icing	icing	NN
18435	1879	10	.	.	.
18435	1880	1	~CREAM	~cream	DT
18435	1880	2	CAKE	CAKE	NNS
18435	1880	3	OR	or	CC
18435	1880	4	PIE~--This	pie~--this	NN
18435	1880	5	recipe	recipe	NN
18435	1880	6	makes	make	VBZ
18435	1880	7	a	a	DT
18435	1880	8	simple	simple	JJ
18435	1880	9	layer	layer	NN
18435	1880	10	cake	cake	NN
18435	1880	11	to	to	TO
18435	1880	12	be	be	VB
18435	1880	13	filled	fill	VBN
18435	1880	14	in	in	IN
18435	1880	15	various	various	JJ
18435	1880	16	ways	way	NNS
18435	1880	17	.	.	.
18435	1881	1	Cream	cream	NN
18435	1881	2	one	one	CD
18435	1881	3	-	-	HYPH
18435	1881	4	quarter	quarter	NN
18435	1881	5	cup	cup	NN
18435	1881	6	of	of	IN
18435	1881	7	butter	butter	NN
18435	1881	8	with	with	IN
18435	1881	9	one	one	CD
18435	1881	10	cup	cup	NN
18435	1881	11	of	of	IN
18435	1881	12	sugar	sugar	NN
18435	1881	13	,	,	,
18435	1881	14	add	add	VB
18435	1881	15	the	the	DT
18435	1881	16	beaten	beat	VBN
18435	1881	17	yolks	yolk	NNS
18435	1881	18	of	of	IN
18435	1881	19	two	two	CD
18435	1881	20	eggs	egg	NNS
18435	1881	21	and	and	CC
18435	1881	22	one	one	CD
18435	1881	23	teaspoon	teaspoon	NN
18435	1881	24	of	of	IN
18435	1881	25	vanilla	vanilla	NN
18435	1881	26	.	.	.
18435	1882	1	Now	now	RB
18435	1882	2	beat	beat	VB
18435	1882	3	hard	hard	RB
18435	1882	4	,	,	,
18435	1882	5	then	then	RB
18435	1882	6	mix	mix	VB
18435	1882	7	in	in	IN
18435	1882	8	one	one	CD
18435	1882	9	-	-	HYPH
18435	1882	10	half	half	NN
18435	1882	11	cup	cup	NN
18435	1882	12	of	of	IN
18435	1882	13	milk	milk	NN
18435	1882	14	alternately	alternately	RB
18435	1882	15	with	with	IN
18435	1882	16	one	one	CD
18435	1882	17	and	and	CC
18435	1882	18	one	one	CD
18435	1882	19	-	-	HYPH
18435	1882	20	half	half	NN
18435	1882	21	cups	cup	NNS
18435	1882	22	of	of	IN
18435	1882	23	flour	flour	NN
18435	1882	24	sifted	sift	VBN
18435	1882	25	twice	twice	RB
18435	1882	26	with	with	IN
18435	1882	27	two	two	CD
18435	1882	28	level	level	NN
18435	1882	29	teaspoons	teaspoon	NNS
18435	1882	30	of	of	IN
18435	1882	31	baking	bake	VBG
18435	1882	32	powder	powder	NN
18435	1882	33	.	.	.
18435	1883	1	Beat	beat	VB
18435	1883	2	just	just	RB
18435	1883	3	enough	enough	RB
18435	1883	4	to	to	TO
18435	1883	5	make	make	VB
18435	1883	6	smooth	smooth	JJ
18435	1883	7	,	,	,
18435	1883	8	then	then	RB
18435	1883	9	fold	fold	VB
18435	1883	10	in	in	RB
18435	1883	11	lightly	lightly	RB
18435	1883	12	the	the	DT
18435	1883	13	stiffly	stiffly	NN
18435	1883	14	beaten	beat	VBN
18435	1883	15	whites	white	NNS
18435	1883	16	of	of	IN
18435	1883	17	two	two	CD
18435	1883	18	eggs	egg	NNS
18435	1883	19	and	and	CC
18435	1883	20	pour	pour	VB
18435	1883	21	into	into	IN
18435	1883	22	an	an	DT
18435	1883	23	oblong	oblong	JJ
18435	1883	24	shallow	shallow	JJ
18435	1883	25	pan	pan	NN
18435	1883	26	that	that	WDT
18435	1883	27	is	be	VBZ
18435	1883	28	buttered	butter	VBN
18435	1883	29	,	,	,
18435	1883	30	floured	flour	VBD
18435	1883	31	and	and	CC
18435	1883	32	rapped	rap	VBN
18435	1883	33	to	to	TO
18435	1883	34	shake	shake	VB
18435	1883	35	out	out	RP
18435	1883	36	all	all	DT
18435	1883	37	that	that	WDT
18435	1883	38	is	be	VBZ
18435	1883	39	superfluous	superfluous	JJ
18435	1883	40	.	.	.
18435	1884	1	Bake	bake	VB
18435	1884	2	about	about	RB
18435	1884	3	twenty	twenty	CD
18435	1884	4	minutes	minute	NNS
18435	1884	5	,	,	,
18435	1884	6	take	take	VBP
18435	1884	7	from	from	IN
18435	1884	8	pan	pan	NNP
18435	1884	9	and	and	CC
18435	1884	10	cool	cool	JJ
18435	1884	11	.	.	.
18435	1885	1	Just	just	RB
18435	1885	2	before	before	IN
18435	1885	3	serving	serve	VBG
18435	1885	4	split	split	VBD
18435	1885	5	the	the	DT
18435	1885	6	cake	cake	NN
18435	1885	7	and	and	CC
18435	1885	8	fill	fill	VB
18435	1885	9	with	with	IN
18435	1885	10	a	a	DT
18435	1885	11	cooked	cooked	JJ
18435	1885	12	cream	cream	NN
18435	1885	13	filling	fill	VBG
18435	1885	14	or	or	CC
18435	1885	15	with	with	IN
18435	1885	16	sweet	sweet	JJ
18435	1885	17	thick	thick	JJ
18435	1885	18	cream	cream	NN
18435	1885	19	beaten	beat	VBN
18435	1885	20	,	,	,
18435	1885	21	sweetened	sweeten	VBN
18435	1885	22	with	with	IN
18435	1885	23	powdered	powdered	JJ
18435	1885	24	sugar	sugar	NN
18435	1885	25	and	and	CC
18435	1885	26	flavored	flavor	VBD
18435	1885	27	to	to	IN
18435	1885	28	the	the	DT
18435	1885	29	taste	taste	NN
18435	1885	30	.	.	.
18435	1886	1	~CREAM	~cream	JJ
18435	1886	2	LAYER	layer	NN
18435	1886	3	CAKE~--Cream	CAKE~--Cream	:
18435	1886	4	one	one	CD
18435	1886	5	-	-	HYPH
18435	1886	6	quarter	quarter	NN
18435	1886	7	cup	cup	NN
18435	1886	8	of	of	IN
18435	1886	9	butter	butter	NN
18435	1886	10	well	well	RB
18435	1886	11	with	with	IN
18435	1886	12	one	one	CD
18435	1886	13	cup	cup	NN
18435	1886	14	of	of	IN
18435	1886	15	sugar	sugar	NN
18435	1886	16	,	,	,
18435	1886	17	add	add	VB
18435	1886	18	the	the	DT
18435	1886	19	yolks	yolk	NNS
18435	1886	20	of	of	IN
18435	1886	21	three	three	CD
18435	1886	22	eggs	egg	NNS
18435	1886	23	beaten	beat	VBN
18435	1886	24	light	light	JJ
18435	1886	25	,	,	,
18435	1886	26	one	one	CD
18435	1886	27	-	-	HYPH
18435	1886	28	half	half	NN
18435	1886	29	cup	cup	NN
18435	1886	30	of	of	IN
18435	1886	31	milk	milk	NN
18435	1886	32	,	,	,
18435	1886	33	then	then	RB
18435	1886	34	one	one	CD
18435	1886	35	and	and	CC
18435	1886	36	one	one	CD
18435	1886	37	-	-	HYPH
18435	1886	38	half	half	NN
18435	1886	39	cups	cup	NNS
18435	1886	40	of	of	IN
18435	1886	41	flour	flour	NN
18435	1886	42	sifted	sift	VBN
18435	1886	43	twice	twice	RB
18435	1886	44	with	with	IN
18435	1886	45	three	three	CD
18435	1886	46	level	level	NN
18435	1886	47	teaspoons	teaspoon	NNS
18435	1886	48	of	of	IN
18435	1886	49	baking	bake	VBG
18435	1886	50	powder	powder	NN
18435	1886	51	.	.	.
18435	1887	1	Stir	stir	VB
18435	1887	2	in	in	IN
18435	1887	3	lightly	lightly	RB
18435	1887	4	last	last	RB
18435	1887	5	of	of	IN
18435	1887	6	all	all	PDT
18435	1887	7	the	the	DT
18435	1887	8	whites	white	NNS
18435	1887	9	of	of	IN
18435	1887	10	three	three	CD
18435	1887	11	eggs	egg	NNS
18435	1887	12	beaten	beat	VBN
18435	1887	13	stiff	stiff	JJ
18435	1887	14	.	.	.
18435	1888	1	Bake	bake	VB
18435	1888	2	in	in	IN
18435	1888	3	a	a	DT
18435	1888	4	pan	pan	NN
18435	1888	5	large	large	JJ
18435	1888	6	enough	enough	RB
18435	1888	7	to	to	TO
18435	1888	8	make	make	VB
18435	1888	9	one	one	CD
18435	1888	10	thin	thin	JJ
18435	1888	11	cake	cake	NN
18435	1888	12	and	and	CC
18435	1888	13	bake	bake	NN
18435	1888	14	.	.	.
18435	1889	1	Cool	cool	UH
18435	1889	2	and	and	CC
18435	1889	3	split	split	VB
18435	1889	4	,	,	,
18435	1889	5	then	then	RB
18435	1889	6	spread	spread	VB
18435	1889	7	on	on	IN
18435	1889	8	one	one	CD
18435	1889	9	-	-	HYPH
18435	1889	10	half	half	NN
18435	1889	11	pint	pint	NN
18435	1889	12	of	of	IN
18435	1889	13	cream	cream	NN
18435	1889	14	beaten	beat	VBN
18435	1889	15	light	light	NN
18435	1889	16	,	,	,
18435	1889	17	sweetened	sweeten	VBN
18435	1889	18	,	,	,
18435	1889	19	and	and	CC
18435	1889	20	flavored	flavor	VBN
18435	1889	21	with	with	IN
18435	1889	22	a	a	DT
18435	1889	23	few	few	JJ
18435	1889	24	drops	drop	NNS
18435	1889	25	of	of	IN
18435	1889	26	vanilla	vanilla	NN
18435	1889	27	.	.	.
18435	1890	1	Put	put	VB
18435	1890	2	on	on	RP
18435	1890	3	the	the	DT
18435	1890	4	top	top	JJ
18435	1890	5	cake	cake	NN
18435	1890	6	and	and	CC
18435	1890	7	dust	dust	NN
18435	1890	8	with	with	IN
18435	1890	9	powdered	powdered	JJ
18435	1890	10	sugar	sugar	NN
18435	1890	11	.	.	.
18435	1891	1	~DATE	~DATE	NFP
18435	1891	2	CAKE~--Sift	CAKE~--Sift	NNP
18435	1891	3	two	two	CD
18435	1891	4	cups	cup	NNS
18435	1891	5	of	of	IN
18435	1891	6	flour	flour	NN
18435	1891	7	with	with	IN
18435	1891	8	four	four	CD
18435	1891	9	level	level	NN
18435	1891	10	teaspoons	teaspoon	NNS
18435	1891	11	of	of	IN
18435	1891	12	baking	bake	VBG
18435	1891	13	powder	powder	NN
18435	1891	14	,	,	,
18435	1891	15	one	one	CD
18435	1891	16	-	-	HYPH
18435	1891	17	half	half	NN
18435	1891	18	level	level	NN
18435	1891	19	teaspoon	teaspoon	NN
18435	1891	20	of	of	IN
18435	1891	21	salt	salt	NN
18435	1891	22	and	and	CC
18435	1891	23	one	one	CD
18435	1891	24	-	-	HYPH
18435	1891	25	quarter	quarter	NN
18435	1891	26	cup	cup	NN
18435	1891	27	of	of	IN
18435	1891	28	butter	butter	NN
18435	1891	29	.	.	.
18435	1892	1	Beat	beat	VB
18435	1892	2	one	one	CD
18435	1892	3	egg	egg	NN
18435	1892	4	,	,	,
18435	1892	5	add	add	VB
18435	1892	6	three	three	CD
18435	1892	7	-	-	HYPH
18435	1892	8	quarters	quarter	NNS
18435	1892	9	cup	cup	NN
18435	1892	10	of	of	IN
18435	1892	11	milk	milk	NN
18435	1892	12	and	and	CC
18435	1892	13	mix	mix	VB
18435	1892	14	into	into	IN
18435	1892	15	the	the	DT
18435	1892	16	ingredients	ingredient	NNS
18435	1892	17	.	.	.
18435	1893	1	Add	add	VB
18435	1893	2	last	last	JJ
18435	1893	3	one	one	CD
18435	1893	4	and	and	CC
18435	1893	5	one	one	CD
18435	1893	6	-	-	HYPH
18435	1893	7	half	half	NN
18435	1893	8	cups	cup	NNS
18435	1893	9	of	of	IN
18435	1893	10	dates	date	NNS
18435	1893	11	stoned	stone	VBN
18435	1893	12	and	and	CC
18435	1893	13	cut	cut	VBN
18435	1893	14	into	into	IN
18435	1893	15	small	small	JJ
18435	1893	16	pieces	piece	NNS
18435	1893	17	and	and	CC
18435	1893	18	rolled	roll	VBN
18435	1893	19	in	in	IN
18435	1893	20	flour	flour	NN
18435	1893	21	.	.	.
18435	1894	1	Bake	bake	VB
18435	1894	2	in	in	IN
18435	1894	3	a	a	DT
18435	1894	4	sheet	sheet	NN
18435	1894	5	in	in	IN
18435	1894	6	a	a	DT
18435	1894	7	moderate	moderate	JJ
18435	1894	8	oven	oven	NN
18435	1894	9	and	and	CC
18435	1894	10	serve	serve	VB
18435	1894	11	warm	warm	JJ
18435	1894	12	or	or	CC
18435	1894	13	with	with	IN
18435	1894	14	a	a	DT
18435	1894	15	liquid	liquid	JJ
18435	1894	16	sauce	sauce	NN
18435	1894	17	as	as	IN
18435	1894	18	a	a	DT
18435	1894	19	pudding	pudding	NN
18435	1894	20	.	.	.
18435	1895	1	~EGGLESS	~EGGLESS	NFP
18435	1895	2	CAKE~--One	CAKE~--One	NNP
18435	1895	3	and	and	CC
18435	1895	4	one	one	CD
18435	1895	5	-	-	HYPH
18435	1895	6	half	half	NN
18435	1895	7	cups	cup	NNS
18435	1895	8	sugar	sugar	NN
18435	1895	9	,	,	,
18435	1895	10	one	one	CD
18435	1895	11	cup	cup	NN
18435	1895	12	sour	sour	JJ
18435	1895	13	milk	milk	NN
18435	1895	14	,	,	,
18435	1895	15	three	three	CD
18435	1895	16	cups	cup	NNS
18435	1895	17	sifted	sift	VBD
18435	1895	18	flour	flour	NN
18435	1895	19	,	,	,
18435	1895	20	one	one	CD
18435	1895	21	-	-	HYPH
18435	1895	22	half	half	NN
18435	1895	23	cup	cup	NN
18435	1895	24	shortening	shortening	NN
18435	1895	25	,	,	,
18435	1895	26	one	one	CD
18435	1895	27	teaspoon	teaspoon	NN
18435	1895	28	soda	soda	NN
18435	1895	29	,	,	,
18435	1895	30	one	one	CD
18435	1895	31	-	-	HYPH
18435	1895	32	half	half	NN
18435	1895	33	teaspoon	teaspoon	NN
18435	1895	34	cinnamon	cinnamon	NN
18435	1895	35	,	,	,
18435	1895	36	one	one	CD
18435	1895	37	-	-	HYPH
18435	1895	38	half	half	NN
18435	1895	39	teaspoon	teaspoon	NN
18435	1895	40	nutmeg	nutmeg	NN
18435	1895	41	,	,	,
18435	1895	42	one	one	CD
18435	1895	43	cup	cup	NN
18435	1895	44	chopped	chop	VBD
18435	1895	45	raisins	raisin	NNS
18435	1895	46	,	,	,
18435	1895	47	salt	salt	NN
18435	1895	48	.	.	.
18435	1896	1	~FEATHER	~FEATHER	NFP
18435	1896	2	CAKE~--Sift	CAKE~--Sift	NNP
18435	1896	3	one	one	CD
18435	1896	4	cup	cup	NN
18435	1896	5	of	of	IN
18435	1896	6	sugar	sugar	NN
18435	1896	7	,	,	,
18435	1896	8	two	two	CD
18435	1896	9	cups	cup	NNS
18435	1896	10	of	of	IN
18435	1896	11	sifted	sift	VBN
18435	1896	12	flour	flour	NN
18435	1896	13	,	,	,
18435	1896	14	three	three	CD
18435	1896	15	level	level	NN
18435	1896	16	teaspoons	teaspoon	NNS
18435	1896	17	of	of	IN
18435	1896	18	baking	bake	VBG
18435	1896	19	powder	powder	NN
18435	1896	20	and	and	CC
18435	1896	21	a	a	DT
18435	1896	22	few	few	JJ
18435	1896	23	grains	grain	NNS
18435	1896	24	of	of	IN
18435	1896	25	salt	salt	NN
18435	1896	26	.	.	.
18435	1897	1	Add	add	VB
18435	1897	2	one	one	CD
18435	1897	3	cup	cup	NN
18435	1897	4	of	of	IN
18435	1897	5	milk	milk	NN
18435	1897	6	,	,	,
18435	1897	7	one	one	CD
18435	1897	8	well	well	RB
18435	1897	9	beaten	beat	VBN
18435	1897	10	egg	egg	NN
18435	1897	11	,	,	,
18435	1897	12	three	three	CD
18435	1897	13	tablespoons	tablespoon	NNS
18435	1897	14	of	of	IN
18435	1897	15	melted	melted	JJ
18435	1897	16	butter	butter	NN
18435	1897	17	and	and	CC
18435	1897	18	a	a	DT
18435	1897	19	teaspoon	teaspoon	NN
18435	1897	20	of	of	IN
18435	1897	21	vanilla	vanilla	NN
18435	1897	22	or	or	CC
18435	1897	23	lemon	lemon	NN
18435	1897	24	flavoring	flavoring	NN
18435	1897	25	or	or	CC
18435	1897	26	a	a	DT
18435	1897	27	level	level	NN
18435	1897	28	teaspoon	teaspoon	NN
18435	1897	29	of	of	IN
18435	1897	30	mixed	mixed	JJ
18435	1897	31	spices	spice	NNS
18435	1897	32	.	.	.
18435	1898	1	Beat	beat	VB
18435	1898	2	hard	hard	RB
18435	1898	3	and	and	CC
18435	1898	4	bake	bake	VB
18435	1898	5	in	in	RP
18435	1898	6	a	a	DT
18435	1898	7	loaf	loaf	NN
18435	1898	8	in	in	IN
18435	1898	9	a	a	DT
18435	1898	10	moderate	moderate	JJ
18435	1898	11	oven	oven	NN
18435	1898	12	about	about	IN
18435	1898	13	half	half	PDT
18435	1898	14	an	an	DT
18435	1898	15	hour	hour	NN
18435	1898	16	.	.	.
18435	1899	1	~FIG	~FIG	NNP
18435	1899	2	CAKE~--Two	CAKE~--Two	NNP
18435	1899	3	cupfuls	cupfuls	NNP
18435	1899	4	of	of	IN
18435	1899	5	sugar	sugar	NN
18435	1899	6	,	,	,
18435	1899	7	two	two	CD
18435	1899	8	-	-	HYPH
18435	1899	9	thirds	third	NNS
18435	1899	10	of	of	IN
18435	1899	11	a	a	DT
18435	1899	12	cup	cup	NN
18435	1899	13	of	of	IN
18435	1899	14	butter	butter	NN
18435	1899	15	,	,	,
18435	1899	16	one	one	CD
18435	1899	17	cupful	cupful	NN
18435	1899	18	of	of	IN
18435	1899	19	milk	milk	NN
18435	1899	20	,	,	,
18435	1899	21	four	four	CD
18435	1899	22	even	even	RB
18435	1899	23	cupfuls	cupful	NNS
18435	1899	24	of	of	IN
18435	1899	25	flour	flour	NN
18435	1899	26	,	,	,
18435	1899	27	five	five	CD
18435	1899	28	eggs	egg	NNS
18435	1899	29	,	,	,
18435	1899	30	two	two	CD
18435	1899	31	teaspoonfuls	teaspoonful	NNS
18435	1899	32	of	of	IN
18435	1899	33	cream	cream	NN
18435	1899	34	of	of	IN
18435	1899	35	tartar	tartar	NN
18435	1899	36	,	,	,
18435	1899	37	one	one	CD
18435	1899	38	of	of	IN
18435	1899	39	soda	soda	NN
18435	1899	40	,	,	,
18435	1899	41	sifted	sift	VBN
18435	1899	42	with	with	IN
18435	1899	43	the	the	DT
18435	1899	44	flour	flour	NN
18435	1899	45	,	,	,
18435	1899	46	mix	mix	VB
18435	1899	47	the	the	DT
18435	1899	48	butter	butter	NN
18435	1899	49	and	and	CC
18435	1899	50	sugar	sugar	NN
18435	1899	51	until	until	IN
18435	1899	52	creamed	cream	VBN
18435	1899	53	,	,	,
18435	1899	54	add	add	VB
18435	1899	55	the	the	DT
18435	1899	56	unbeaten	unbeaten	JJ
18435	1899	57	yolks	yolk	NNS
18435	1899	58	of	of	IN
18435	1899	59	the	the	DT
18435	1899	60	eggs	egg	NNS
18435	1899	61	,	,	,
18435	1899	62	add	add	VB
18435	1899	63	the	the	DT
18435	1899	64	milk	milk	NN
18435	1899	65	and	and	CC
18435	1899	66	the	the	DT
18435	1899	67	flour	flour	NN
18435	1899	68	slowly	slowly	RB
18435	1899	69	,	,	,
18435	1899	70	beating	beat	VBG
18435	1899	71	all	all	PDT
18435	1899	72	the	the	DT
18435	1899	73	time	time	NN
18435	1899	74	,	,	,
18435	1899	75	lastly	lastly	RB
18435	1899	76	the	the	DT
18435	1899	77	whites	white	NNS
18435	1899	78	of	of	IN
18435	1899	79	the	the	DT
18435	1899	80	eggs	egg	NNS
18435	1899	81	.	.	.
18435	1900	1	Flavor	flavor	NN
18435	1900	2	two	two	CD
18435	1900	3	cupfuls	cupful	NNS
18435	1900	4	of	of	IN
18435	1900	5	chopped	chopped	JJ
18435	1900	6	figs	fig	NNS
18435	1900	7	and	and	CC
18435	1900	8	mix	mix	VB
18435	1900	9	in	in	RB
18435	1900	10	.	.	.
18435	1901	1	Bake	bake	VB
18435	1901	2	quickly	quickly	RB
18435	1901	3	.	.	.
18435	1902	1	~FIG	~FIG	NFP
18435	1902	2	LAYER	LAYER	NNP
18435	1902	3	CAKE~--Cream	CAKE~--Cream	:
18435	1902	4	one	one	CD
18435	1902	5	-	-	HYPH
18435	1902	6	quarter	quarter	NN
18435	1902	7	cup	cup	NN
18435	1902	8	of	of	IN
18435	1902	9	butter	butter	NN
18435	1902	10	with	with	IN
18435	1902	11	one	one	CD
18435	1902	12	cup	cup	NN
18435	1902	13	of	of	IN
18435	1902	14	sugar	sugar	NN
18435	1902	15	,	,	,
18435	1902	16	add	add	VB
18435	1902	17	one	one	CD
18435	1902	18	beaten	beat	VBN
18435	1902	19	egg	egg	NN
18435	1902	20	,	,	,
18435	1902	21	one	one	CD
18435	1902	22	cup	cup	NN
18435	1902	23	of	of	IN
18435	1902	24	milk	milk	NN
18435	1902	25	,	,	,
18435	1902	26	two	two	CD
18435	1902	27	cups	cup	NNS
18435	1902	28	of	of	IN
18435	1902	29	flour	flour	NN
18435	1902	30	sifted	sift	VBN
18435	1902	31	twice	twice	RB
18435	1902	32	with	with	IN
18435	1902	33	four	four	CD
18435	1902	34	teaspoons	teaspoon	NNS
18435	1902	35	of	of	IN
18435	1902	36	baking	bake	VBG
18435	1902	37	powder	powder	NN
18435	1902	38	.	.	.
18435	1903	1	Bake	bake	VB
18435	1903	2	in	in	IN
18435	1903	3	layer	layer	NN
18435	1903	4	tins	tin	NNS
18435	1903	5	.	.	.
18435	1904	1	For	for	IN
18435	1904	2	the	the	DT
18435	1904	3	filling	filling	NN
18435	1904	4	-	-	HYPH
18435	1904	5	chop	chop	NN
18435	1904	6	one	one	CD
18435	1904	7	-	-	HYPH
18435	1904	8	half	half	NN
18435	1904	9	pound	pound	NN
18435	1904	10	of	of	IN
18435	1904	11	figs	fig	NNS
18435	1904	12	fine	fine	RB
18435	1904	13	,	,	,
18435	1904	14	add	add	VB
18435	1904	15	one	one	CD
18435	1904	16	-	-	HYPH
18435	1904	17	half	half	NN
18435	1904	18	cup	cup	NN
18435	1904	19	of	of	IN
18435	1904	20	sugar	sugar	NN
18435	1904	21	and	and	CC
18435	1904	22	one	one	CD
18435	1904	23	-	-	HYPH
18435	1904	24	quarter	quarter	NN
18435	1904	25	cup	cup	NN
18435	1904	26	of	of	IN
18435	1904	27	cold	cold	JJ
18435	1904	28	water	water	NN
18435	1904	29	.	.	.
18435	1905	1	Cook	cook	VB
18435	1905	2	in	in	IN
18435	1905	3	a	a	DT
18435	1905	4	double	double	JJ
18435	1905	5	boiler	boiler	NN
18435	1905	6	until	until	IN
18435	1905	7	soft	soft	JJ
18435	1905	8	,	,	,
18435	1905	9	let	let	VB
18435	1905	10	cool	cool	JJ
18435	1905	11	,	,	,
18435	1905	12	and	and	CC
18435	1905	13	spread	spread	VBD
18435	1905	14	between	between	IN
18435	1905	15	the	the	DT
18435	1905	16	cakes	cake	NNS
18435	1905	17	.	.	.
18435	1906	1	~FRUIT	~FRUIT	NFP
18435	1906	2	CAKE~--One	CAKE~--One	NNP
18435	1906	3	cup	cup	NN
18435	1906	4	dark	dark	JJ
18435	1906	5	sugar	sugar	NN
18435	1906	6	,	,	,
18435	1906	7	one	one	CD
18435	1906	8	-	-	HYPH
18435	1906	9	half	half	NN
18435	1906	10	cup	cup	NN
18435	1906	11	butter	butter	NN
18435	1906	12	,	,	,
18435	1906	13	one	one	CD
18435	1906	14	cup	cup	NN
18435	1906	15	molasses	molasse	NNS
18435	1906	16	,	,	,
18435	1906	17	one	one	CD
18435	1906	18	cup	cup	NN
18435	1906	19	coffee	coffee	NN
18435	1906	20	(	(	-LRB-
18435	1906	21	cold	cold	JJ
18435	1906	22	liquid	liquid	NN
18435	1906	23	)	)	-RRB-
18435	1906	24	,	,	,
18435	1906	25	three	three	CD
18435	1906	26	eggs	egg	NNS
18435	1906	27	,	,	,
18435	1906	28	three	three	CD
18435	1906	29	tablespoons	tablespoon	NNS
18435	1906	30	mixed	mixed	JJ
18435	1906	31	spices	spice	NNS
18435	1906	32	,	,	,
18435	1906	33	one	one	CD
18435	1906	34	pound	pound	NN
18435	1906	35	currants	currant	VBZ
18435	1906	36	,	,	,
18435	1906	37	two	two	CD
18435	1906	38	pounds	pound	NNS
18435	1906	39	raisins	raisin	NNS
18435	1906	40	,	,	,
18435	1906	41	three	three	CD
18435	1906	42	cups	cup	NNS
18435	1906	43	flour	flour	NN
18435	1906	44	,	,	,
18435	1906	45	three	three	CD
18435	1906	46	teaspoons	teaspoon	NNS
18435	1906	47	baking	bake	VBG
18435	1906	48	powder	powder	NN
18435	1906	49	,	,	,
18435	1906	50	one	one	CD
18435	1906	51	-	-	HYPH
18435	1906	52	fourth	fourth	JJ
18435	1906	53	pound	pound	NN
18435	1906	54	citron	citron	NN
18435	1906	55	.	.	.
18435	1907	1	~GOLD	~GOLD	NFP
18435	1907	2	CAKE~--Mix	CAKE~--Mix	NNP
18435	1907	3	the	the	DT
18435	1907	4	yolks	yolk	NNS
18435	1907	5	of	of	IN
18435	1907	6	four	four	CD
18435	1907	7	eggs	egg	NNS
18435	1907	8	,	,	,
18435	1907	9	one	one	CD
18435	1907	10	cup	cup	NN
18435	1907	11	of	of	IN
18435	1907	12	sugar	sugar	NN
18435	1907	13	,	,	,
18435	1907	14	one	one	CD
18435	1907	15	-	-	HYPH
18435	1907	16	half	half	NN
18435	1907	17	cup	cup	NN
18435	1907	18	of	of	IN
18435	1907	19	sweet	sweet	JJ
18435	1907	20	milk	milk	NN
18435	1907	21	,	,	,
18435	1907	22	one	one	CD
18435	1907	23	-	-	HYPH
18435	1907	24	half	half	NN
18435	1907	25	cup	cup	NN
18435	1907	26	of	of	IN
18435	1907	27	butter	butter	NN
18435	1907	28	,	,	,
18435	1907	29	three	three	CD
18435	1907	30	cups	cup	NNS
18435	1907	31	of	of	IN
18435	1907	32	flour	flour	NN
18435	1907	33	sifted	sift	VBN
18435	1907	34	three	three	CD
18435	1907	35	times	time	NNS
18435	1907	36	,	,	,
18435	1907	37	one	one	CD
18435	1907	38	teaspoonful	teaspoonful	NN
18435	1907	39	of	of	IN
18435	1907	40	cream	cream	NN
18435	1907	41	of	of	IN
18435	1907	42	tartar	tartar	NN
18435	1907	43	and	and	CC
18435	1907	44	one	one	CD
18435	1907	45	-	-	HYPH
18435	1907	46	half	half	NN
18435	1907	47	teaspoon	teaspoon	NN
18435	1907	48	of	of	IN
18435	1907	49	soda	soda	NN
18435	1907	50	.	.	.
18435	1908	1	Beat	beat	VB
18435	1908	2	very	very	RB
18435	1908	3	thoroughly	thoroughly	RB
18435	1908	4	.	.	.
18435	1909	1	Use	use	VB
18435	1909	2	a	a	DT
18435	1909	3	moderate	moderate	JJ
18435	1909	4	cake	cake	NN
18435	1909	5	oven	oven	NN
18435	1909	6	.	.	.
18435	1910	1	~HICKORY	~HICKORY	NFP
18435	1910	2	NUT	NUT	NNP
18435	1910	3	CAKE~--Cream	cake~--cream	ADD
18435	1910	4	one	one	CD
18435	1910	5	cup	cup	NN
18435	1910	6	of	of	IN
18435	1910	7	butter	butter	NN
18435	1910	8	with	with	IN
18435	1910	9	two	two	CD
18435	1910	10	cups	cup	NNS
18435	1910	11	of	of	IN
18435	1910	12	sugar	sugar	NN
18435	1910	13	,	,	,
18435	1910	14	add	add	VB
18435	1910	15	the	the	DT
18435	1910	16	well	well	RB
18435	1910	17	beaten	beat	VBN
18435	1910	18	yolks	yolk	NNS
18435	1910	19	of	of	IN
18435	1910	20	four	four	CD
18435	1910	21	eggs	egg	NNS
18435	1910	22	,	,	,
18435	1910	23	and	and	CC
18435	1910	24	one	one	CD
18435	1910	25	-	-	HYPH
18435	1910	26	half	half	NN
18435	1910	27	cup	cup	NN
18435	1910	28	of	of	IN
18435	1910	29	milk	milk	NN
18435	1910	30	.	.	.
18435	1911	1	Sift	Sift	NNP
18435	1911	2	three	three	CD
18435	1911	3	level	level	NN
18435	1911	4	teaspoons	teaspoon	NNS
18435	1911	5	of	of	IN
18435	1911	6	baking	bake	VBG
18435	1911	7	powder	powder	NN
18435	1911	8	twice	twice	RB
18435	1911	9	with	with	IN
18435	1911	10	two	two	CD
18435	1911	11	and	and	CC
18435	1911	12	one	one	CD
18435	1911	13	-	-	HYPH
18435	1911	14	half	half	NN
18435	1911	15	cups	cup	NNS
18435	1911	16	of	of	IN
18435	1911	17	pastry	pastry	NN
18435	1911	18	flour	flour	NN
18435	1911	19	.	.	.
18435	1912	1	Reserve	reserve	VB
18435	1912	2	one	one	CD
18435	1912	3	-	-	HYPH
18435	1912	4	half	half	NN
18435	1912	5	cup	cup	NN
18435	1912	6	of	of	IN
18435	1912	7	the	the	DT
18435	1912	8	flour	flour	NN
18435	1912	9	and	and	CC
18435	1912	10	add	add	VB
18435	1912	11	the	the	DT
18435	1912	12	remainder	remainder	NN
18435	1912	13	to	to	IN
18435	1912	14	the	the	DT
18435	1912	15	first	first	JJ
18435	1912	16	mixture	mixture	NN
18435	1912	17	.	.	.
18435	1913	1	Now	now	RB
18435	1913	2	fold	fold	VB
18435	1913	3	in	in	IN
18435	1913	4	the	the	DT
18435	1913	5	whites	white	NNS
18435	1913	6	of	of	IN
18435	1913	7	four	four	CD
18435	1913	8	eggs	egg	NNS
18435	1913	9	beaten	beat	VBN
18435	1913	10	stiff	stiff	JJ
18435	1913	11	,	,	,
18435	1913	12	one	one	CD
18435	1913	13	teaspoon	teaspoon	NN
18435	1913	14	of	of	IN
18435	1913	15	lemon	lemon	NN
18435	1913	16	juice	juice	NN
18435	1913	17	,	,	,
18435	1913	18	half	half	PDT
18435	1913	19	a	a	DT
18435	1913	20	dozen	dozen	NN
18435	1913	21	gratings	grating	NNS
18435	1913	22	of	of	IN
18435	1913	23	the	the	DT
18435	1913	24	yellow	yellow	JJ
18435	1913	25	rind	rind	NN
18435	1913	26	of	of	IN
18435	1913	27	lemon	lemon	NN
18435	1913	28	and	and	CC
18435	1913	29	one	one	CD
18435	1913	30	cup	cup	NN
18435	1913	31	each	each	DT
18435	1913	32	of	of	IN
18435	1913	33	seeded	seeded	JJ
18435	1913	34	and	and	CC
18435	1913	35	chopped	chop	VBD
18435	1913	36	raisins	raisin	NNS
18435	1913	37	and	and	CC
18435	1913	38	of	of	IN
18435	1913	39	chopped	chop	VBN
18435	1913	40	hickory	hickory	NN
18435	1913	41	nuts	nut	NNS
18435	1913	42	mixed	mix	VBN
18435	1913	43	with	with	IN
18435	1913	44	the	the	DT
18435	1913	45	reserved	reserve	VBN
18435	1913	46	half	half	JJ
18435	1913	47	cup	cup	NN
18435	1913	48	of	of	IN
18435	1913	49	flour	flour	NN
18435	1913	50	.	.	.
18435	1914	1	Bake	bake	VB
18435	1914	2	in	in	IN
18435	1914	3	a	a	DT
18435	1914	4	moderate	moderate	JJ
18435	1914	5	oven	oven	NN
18435	1914	6	,	,	,
18435	1914	7	cover	cover	VB
18435	1914	8	with	with	IN
18435	1914	9	a	a	DT
18435	1914	10	white	white	JJ
18435	1914	11	icing	icing	NN
18435	1914	12	and	and	CC
18435	1914	13	garnish	garnish	VB
18435	1914	14	without	without	IN
18435	1914	15	meats	meat	NNS
18435	1914	16	.	.	.
18435	1915	1	~HUCKLEBERRY	~huckleberry	VB
18435	1915	2	CAKES~--Mix	CAKES~--Mix	NNP
18435	1915	3	together	together	RB
18435	1915	4	one	one	CD
18435	1915	5	quart	quart	NN
18435	1915	6	of	of	IN
18435	1915	7	flour	flour	NN
18435	1915	8	,	,	,
18435	1915	9	one	one	CD
18435	1915	10	teaspoon	teaspoon	NN
18435	1915	11	salt	salt	NN
18435	1915	12	,	,	,
18435	1915	13	four	four	CD
18435	1915	14	teaspoons	teaspoon	NNS
18435	1915	15	baking	bake	VBG
18435	1915	16	powder	powder	NN
18435	1915	17	and	and	CC
18435	1915	18	one	one	CD
18435	1915	19	-	-	HYPH
18435	1915	20	half	half	NN
18435	1915	21	cup	cup	NN
18435	1915	22	of	of	IN
18435	1915	23	sugar	sugar	NN
18435	1915	24	.	.	.
18435	1916	1	Mix	mix	VB
18435	1916	2	one	one	CD
18435	1916	3	-	-	HYPH
18435	1916	4	third	third	NN
18435	1916	5	cup	cup	NN
18435	1916	6	butter	butter	NN
18435	1916	7	,	,	,
18435	1916	8	melted	melt	VBN
18435	1916	9	with	with	IN
18435	1916	10	one	one	CD
18435	1916	11	cup	cup	NN
18435	1916	12	of	of	IN
18435	1916	13	milk	milk	NN
18435	1916	14	.	.	.
18435	1917	1	Add	add	VB
18435	1917	2	it	-PRON-	PRP
18435	1917	3	to	to	IN
18435	1917	4	the	the	DT
18435	1917	5	flour	flour	NN
18435	1917	6	and	and	CC
18435	1917	7	then	then	RB
18435	1917	8	add	add	VB
18435	1917	9	enough	enough	JJ
18435	1917	10	more	more	JJR
18435	1917	11	milk	milk	NN
18435	1917	12	to	to	TO
18435	1917	13	make	make	VB
18435	1917	14	a	a	DT
18435	1917	15	dough	dough	NN
18435	1917	16	stiff	stiff	JJ
18435	1917	17	enough	enough	RB
18435	1917	18	to	to	TO
18435	1917	19	keep	keep	VB
18435	1917	20	in	in	IN
18435	1917	21	shape	shape	NN
18435	1917	22	when	when	WRB
18435	1917	23	dropped	drop	VBD
18435	1917	24	from	from	IN
18435	1917	25	a	a	DT
18435	1917	26	spoon	spoon	NN
18435	1917	27	.	.	.
18435	1918	1	Flour	flour	NN
18435	1918	2	one	one	CD
18435	1918	3	pint	pint	NN
18435	1918	4	of	of	IN
18435	1918	5	berries	berry	NNS
18435	1918	6	,	,	,
18435	1918	7	stir	stir	VB
18435	1918	8	in	in	RP
18435	1918	9	quickly	quickly	RB
18435	1918	10	,	,	,
18435	1918	11	and	and	CC
18435	1918	12	drop	drop	VB
18435	1918	13	by	by	IN
18435	1918	14	the	the	DT
18435	1918	15	large	large	JJ
18435	1918	16	spoonful	spoonful	JJ
18435	1918	17	on	on	IN
18435	1918	18	a	a	DT
18435	1918	19	buttered	butter	VBN
18435	1918	20	pan	pan	NN
18435	1918	21	or	or	CC
18435	1918	22	in	in	IN
18435	1918	23	muffin	muffin	NNP
18435	1918	24	rings	ring	NNS
18435	1918	25	.	.	.
18435	1919	1	Bake	bake	VB
18435	1919	2	twenty	twenty	CD
18435	1919	3	minutes	minute	NNS
18435	1919	4	.	.	.
18435	1920	1	~ICE	~ICE	NFP
18435	1920	2	CREAM	cream	NN
18435	1920	3	CAKE~--Cream	cake~--cream	ADD
18435	1920	4	three	three	CD
18435	1920	5	-	-	HYPH
18435	1920	6	quarters	quarter	NNS
18435	1920	7	cup	cup	NN
18435	1920	8	of	of	IN
18435	1920	9	butter	butter	NN
18435	1920	10	with	with	IN
18435	1920	11	two	two	CD
18435	1920	12	cups	cup	NNS
18435	1920	13	of	of	IN
18435	1920	14	fine	fine	JJ
18435	1920	15	granulated	granulate	VBN
18435	1920	16	sugar	sugar	NN
18435	1920	17	.	.	.
18435	1921	1	Add	add	VB
18435	1921	2	one	one	CD
18435	1921	3	cup	cup	NN
18435	1921	4	of	of	IN
18435	1921	5	milk	milk	NN
18435	1921	6	with	with	IN
18435	1921	7	two	two	CD
18435	1921	8	cups	cup	NNS
18435	1921	9	of	of	IN
18435	1921	10	flour	flour	NN
18435	1921	11	and	and	CC
18435	1921	12	three	three	CD
18435	1921	13	-	-	HYPH
18435	1921	14	quarters	quarter	NNS
18435	1921	15	cup	cup	NN
18435	1921	16	of	of	IN
18435	1921	17	cornstarch	cornstarch	NN
18435	1921	18	sifted	sift	VBN
18435	1921	19	twice	twice	RB
18435	1921	20	with	with	IN
18435	1921	21	five	five	CD
18435	1921	22	level	level	NN
18435	1921	23	teaspoons	teaspoon	NNS
18435	1921	24	of	of	IN
18435	1921	25	baking	bake	VBG
18435	1921	26	powder	powder	NN
18435	1921	27	.	.	.
18435	1922	1	Fold	fold	VB
18435	1922	2	in	in	RB
18435	1922	3	slowly	slowly	RB
18435	1922	4	the	the	DT
18435	1922	5	whites	white	NNS
18435	1922	6	of	of	IN
18435	1922	7	seven	seven	CD
18435	1922	8	eggs	egg	NNS
18435	1922	9	and	and	CC
18435	1922	10	bake	bake	VBP
18435	1922	11	in	in	IN
18435	1922	12	layers	layer	NNS
18435	1922	13	.	.	.
18435	1923	1	~LAYER	~LAYER	NFP
18435	1923	2	CAKE~--One	CAKE~--One	NNP
18435	1923	3	and	and	CC
18435	1923	4	one	one	CD
18435	1923	5	-	-	HYPH
18435	1923	6	half	half	NN
18435	1923	7	cups	cup	NNS
18435	1923	8	of	of	IN
18435	1923	9	sugar	sugar	NN
18435	1923	10	,	,	,
18435	1923	11	two	two	CD
18435	1923	12	-	-	HYPH
18435	1923	13	thirds	third	NNS
18435	1923	14	of	of	IN
18435	1923	15	a	a	DT
18435	1923	16	cup	cup	NN
18435	1923	17	of	of	IN
18435	1923	18	butter	butter	NN
18435	1923	19	,	,	,
18435	1923	20	the	the	DT
18435	1923	21	whites	white	NNS
18435	1923	22	of	of	IN
18435	1923	23	six	six	CD
18435	1923	24	eggs	egg	NNS
18435	1923	25	,	,	,
18435	1923	26	one	one	CD
18435	1923	27	cup	cup	NN
18435	1923	28	of	of	IN
18435	1923	29	sweet	sweet	JJ
18435	1923	30	milk	milk	NN
18435	1923	31	,	,	,
18435	1923	32	two	two	CD
18435	1923	33	and	and	CC
18435	1923	34	one	one	CD
18435	1923	35	-	-	HYPH
18435	1923	36	half	half	NN
18435	1923	37	cups	cup	NNS
18435	1923	38	of	of	IN
18435	1923	39	pastry	pastry	NN
18435	1923	40	flour	flour	NN
18435	1923	41	,	,	,
18435	1923	42	two	two	CD
18435	1923	43	teaspoonfuls	teaspoonful	NNS
18435	1923	44	of	of	IN
18435	1923	45	baking	baking	NN
18435	1923	46	powder	powder	NN
18435	1923	47	,	,	,
18435	1923	48	flavor	flavor	NN
18435	1923	49	with	with	IN
18435	1923	50	lemon	lemon	NN
18435	1923	51	,	,	,
18435	1923	52	put	put	VB
18435	1923	53	two	two	CD
18435	1923	54	-	-	HYPH
18435	1923	55	thirds	third	NNS
18435	1923	56	of	of	IN
18435	1923	57	the	the	DT
18435	1923	58	mixture	mixture	NN
18435	1923	59	into	into	IN
18435	1923	60	jelly	jelly	NNP
18435	1923	61	tins	tin	NNS
18435	1923	62	.	.	.
18435	1924	1	To	to	IN
18435	1924	2	the	the	DT
18435	1924	3	rest	rest	NN
18435	1924	4	add	add	VB
18435	1924	5	two	two	CD
18435	1924	6	tablespoonfuls	tablespoonful	NNS
18435	1924	7	of	of	IN
18435	1924	8	molasses	molasse	NNS
18435	1924	9	,	,	,
18435	1924	10	one	one	CD
18435	1924	11	-	-	HYPH
18435	1924	12	half	half	NN
18435	1924	13	cup	cup	NN
18435	1924	14	of	of	IN
18435	1924	15	raisins	raisin	NNS
18435	1924	16	(	(	-LRB-
18435	1924	17	seeded	seeded	JJ
18435	1924	18	)	)	-RRB-
18435	1924	19	,	,	,
18435	1924	20	three	three	CD
18435	1924	21	figs	fig	NNS
18435	1924	22	(	(	-LRB-
18435	1924	23	chopped	chop	VBN
18435	1924	24	)	)	-RRB-
18435	1924	25	,	,	,
18435	1924	26	one	one	CD
18435	1924	27	teaspoonful	teaspoonful	JJ
18435	1924	28	cinnamon	cinnamon	NN
18435	1924	29	,	,	,
18435	1924	30	one	one	CD
18435	1924	31	-	-	HYPH
18435	1924	32	half	half	NN
18435	1924	33	teaspoonful	teaspoonful	JJ
18435	1924	34	allspice	allspice	NN
18435	1924	35	,	,	,
18435	1924	36	two	two	CD
18435	1924	37	tablespoonfuls	tablespoonful	NNS
18435	1924	38	of	of	IN
18435	1924	39	flour	flour	NN
18435	1924	40	.	.	.
18435	1925	1	Bake	Bake	NNP
18435	1925	2	,	,	,
18435	1925	3	when	when	WRB
18435	1925	4	cool	cool	JJ
18435	1925	5	,	,	,
18435	1925	6	together	together	RB
18435	1925	7	with	with	IN
18435	1925	8	jelly	jelly	NNP
18435	1925	9	,	,	,
18435	1925	10	having	have	VBG
18435	1925	11	the	the	DT
18435	1925	12	dark	dark	JJ
18435	1925	13	layer	layer	NN
18435	1925	14	in	in	IN
18435	1925	15	the	the	DT
18435	1925	16	center	center	NN
18435	1925	17	.	.	.
18435	1926	1	~MARGARETTES~--One	~margarettes~--one	LS
18435	1926	2	-	-	HYPH
18435	1926	3	half	half	NN
18435	1926	4	pound	pound	NN
18435	1926	5	of	of	IN
18435	1926	6	peanuts	peanut	NNS
18435	1926	7	,	,	,
18435	1926	8	one	one	CD
18435	1926	9	pound	pound	NN
18435	1926	10	of	of	IN
18435	1926	11	dates	date	NNS
18435	1926	12	chopped	chop	VBN
18435	1926	13	fine	fine	JJ
18435	1926	14	.	.	.
18435	1927	1	One	one	CD
18435	1927	2	cup	cup	NN
18435	1927	3	of	of	IN
18435	1927	4	milk	milk	NN
18435	1927	5	in	in	IN
18435	1927	6	the	the	DT
18435	1927	7	dates	date	NNS
18435	1927	8	,	,	,
18435	1927	9	and	and	CC
18435	1927	10	boil	boil	VB
18435	1927	11	,	,	,
18435	1927	12	add	add	VB
18435	1927	13	peanuts	peanut	NNS
18435	1927	14	.	.	.
18435	1928	1	Make	make	VB
18435	1928	2	a	a	DT
18435	1928	3	boiled	boil	VBN
18435	1928	4	icing	icing	NN
18435	1928	5	.	.	.
18435	1929	1	Take	take	VB
18435	1929	2	the	the	DT
18435	1929	3	long	long	JJ
18435	1929	4	branch	branch	NN
18435	1929	5	crackers	cracker	NNS
18435	1929	6	,	,	,
18435	1929	7	spread	spread	VB
18435	1929	8	the	the	DT
18435	1929	9	filling	filling	NN
18435	1929	10	between	between	IN
18435	1929	11	the	the	DT
18435	1929	12	crackers	cracker	NNS
18435	1929	13	,	,	,
18435	1929	14	put	put	VBN
18435	1929	15	on	on	IN
18435	1929	16	the	the	DT
18435	1929	17	icing	icing	NN
18435	1929	18	,	,	,
18435	1929	19	and	and	CC
18435	1929	20	put	put	VBD
18435	1929	21	in	in	IN
18435	1929	22	the	the	DT
18435	1929	23	oven	oven	NN
18435	1929	24	to	to	TO
18435	1929	25	brown	brown	VB
18435	1929	26	.	.	.
18435	1930	1	~PLAIN	~PLAIN	NFP
18435	1930	2	CAKE~--Beat	CAKE~--Beat	VBG
18435	1930	3	together	together	RB
18435	1930	4	one	one	CD
18435	1930	5	-	-	HYPH
18435	1930	6	half	half	NN
18435	1930	7	cup	cup	NN
18435	1930	8	of	of	IN
18435	1930	9	butter	butter	NN
18435	1930	10	and	and	CC
18435	1930	11	two	two	CD
18435	1930	12	cups	cup	NNS
18435	1930	13	of	of	IN
18435	1930	14	sugar	sugar	NN
18435	1930	15	until	until	IN
18435	1930	16	light	light	NN
18435	1930	17	and	and	CC
18435	1930	18	creamy	creamy	JJ
18435	1930	19	,	,	,
18435	1930	20	add	add	VB
18435	1930	21	the	the	DT
18435	1930	22	well	well	RB
18435	1930	23	beaten	beat	VBN
18435	1930	24	yolks	yolk	NNS
18435	1930	25	of	of	IN
18435	1930	26	three	three	CD
18435	1930	27	eggs	egg	NNS
18435	1930	28	,	,	,
18435	1930	29	one	one	CD
18435	1930	30	-	-	HYPH
18435	1930	31	half	half	NN
18435	1930	32	cup	cup	NN
18435	1930	33	of	of	IN
18435	1930	34	milk	milk	NN
18435	1930	35	,	,	,
18435	1930	36	three	three	CD
18435	1930	37	cups	cup	NNS
18435	1930	38	of	of	IN
18435	1930	39	flour	flour	NN
18435	1930	40	in	in	IN
18435	1930	41	which	which	WDT
18435	1930	42	three	three	CD
18435	1930	43	teaspoons	teaspoon	NNS
18435	1930	44	of	of	IN
18435	1930	45	baking	bake	VBG
18435	1930	46	powder	powder	NN
18435	1930	47	have	have	VBP
18435	1930	48	been	be	VBN
18435	1930	49	sifted	sift	VBN
18435	1930	50	,	,	,
18435	1930	51	and	and	CC
18435	1930	52	last	last	JJ
18435	1930	53	the	the	DT
18435	1930	54	stiffly	stiffly	JJ
18435	1930	55	beaten	beat	VBN
18435	1930	56	whites	white	NNS
18435	1930	57	of	of	IN
18435	1930	58	three	three	CD
18435	1930	59	eggs	egg	NNS
18435	1930	60	.	.	.
18435	1931	1	Add	add	VB
18435	1931	2	any	any	DT
18435	1931	3	flavoring	flavoring	NN
18435	1931	4	preferred	prefer	VBN
18435	1931	5	and	and	CC
18435	1931	6	bake	bake	NN
18435	1931	7	in	in	IN
18435	1931	8	a	a	DT
18435	1931	9	moderate	moderate	JJ
18435	1931	10	oven	oven	NN
18435	1931	11	.	.	.
18435	1932	1	~PLAIN	~PLAIN	NFP
18435	1932	2	TEA	tea	NN
18435	1932	3	CAKE~--Cream	CAKE~--Cream	NNS
18435	1932	4	two	two	CD
18435	1932	5	level	level	NN
18435	1932	6	tablespoons	tablespoon	NNS
18435	1932	7	of	of	IN
18435	1932	8	butter	butter	NN
18435	1932	9	and	and	CC
18435	1932	10	one	one	CD
18435	1932	11	cup	cup	NN
18435	1932	12	of	of	IN
18435	1932	13	sugar	sugar	NN
18435	1932	14	together	together	RB
18435	1932	15	,	,	,
18435	1932	16	add	add	VB
18435	1932	17	one	one	CD
18435	1932	18	beaten	beat	VBN
18435	1932	19	egg	egg	NN
18435	1932	20	,	,	,
18435	1932	21	one	one	CD
18435	1932	22	cup	cup	NN
18435	1932	23	of	of	IN
18435	1932	24	milk	milk	NN
18435	1932	25	and	and	CC
18435	1932	26	two	two	CD
18435	1932	27	cups	cup	NNS
18435	1932	28	of	of	IN
18435	1932	29	flour	flour	NN
18435	1932	30	in	in	IN
18435	1932	31	which	which	WDT
18435	1932	32	three	three	CD
18435	1932	33	level	level	NN
18435	1932	34	teaspoons	teaspoon	NNS
18435	1932	35	of	of	IN
18435	1932	36	baking	bake	VBG
18435	1932	37	powder	powder	NN
18435	1932	38	have	have	VBP
18435	1932	39	been	be	VBN
18435	1932	40	sifted	sift	VBN
18435	1932	41	.	.	.
18435	1933	1	Bake	bake	VB
18435	1933	2	in	in	IN
18435	1933	3	a	a	DT
18435	1933	4	sheet	sheet	NN
18435	1933	5	,	,	,
18435	1933	6	and	and	CC
18435	1933	7	serve	serve	VB
18435	1933	8	while	while	IN
18435	1933	9	fresh	fresh	JJ
18435	1933	10	.	.	.
18435	1934	1	~RAISIN	~RAISIN	NFP
18435	1934	2	CAKE~--One	CAKE~--One	NNP
18435	1934	3	cup	cup	NN
18435	1934	4	butter	butter	NN
18435	1934	5	,	,	,
18435	1934	6	three	three	CD
18435	1934	7	eggs	egg	NNS
18435	1934	8	,	,	,
18435	1934	9	one	one	CD
18435	1934	10	and	and	CC
18435	1934	11	one	one	CD
18435	1934	12	-	-	HYPH
18435	1934	13	half	half	NN
18435	1934	14	cups	cup	NNS
18435	1934	15	sugar	sugar	NN
18435	1934	16	,	,	,
18435	1934	17	one	one	CD
18435	1934	18	cup	cup	NN
18435	1934	19	sour	sour	JJ
18435	1934	20	milk	milk	NN
18435	1934	21	,	,	,
18435	1934	22	one	one	CD
18435	1934	23	teaspoon	teaspoon	NN
18435	1934	24	soda	soda	NN
18435	1934	25	,	,	,
18435	1934	26	one	one	CD
18435	1934	27	cup	cup	NN
18435	1934	28	raisins	raisin	NNS
18435	1934	29	,	,	,
18435	1934	30	little	little	JJ
18435	1934	31	nutmeg	nutmeg	NN
18435	1934	32	,	,	,
18435	1934	33	three	three	CD
18435	1934	34	cups	cup	NNS
18435	1934	35	flour	flour	NN
18435	1934	36	.	.	.
18435	1935	1	One	one	PRP
18435	1935	2	can	can	MD
18435	1935	3	use	use	VB
18435	1935	4	two	two	CD
18435	1935	5	eggs	egg	NNS
18435	1935	6	and	and	CC
18435	1935	7	one	one	CD
18435	1935	8	-	-	HYPH
18435	1935	9	half	half	NN
18435	1935	10	cup	cup	NN
18435	1935	11	butter	butter	NN
18435	1935	12	;	;	:
18435	1935	13	then	then	RB
18435	1935	14	bake	bake	VB
18435	1935	15	as	as	IN
18435	1935	16	usual	usual	JJ
18435	1935	17	.	.	.
18435	1936	1	~ROCKLAND	~ROCKLAND	NFP
18435	1936	2	CAKE~--Two	CAKE~--Two	NNP
18435	1936	3	cups	cups	NNP
18435	1936	4	sugar	sugar	NNP
18435	1936	5	,	,	,
18435	1936	6	one	one	CD
18435	1936	7	cup	cup	NN
18435	1936	8	butter	butter	NN
18435	1936	9	beaten	beat	VBN
18435	1936	10	to	to	IN
18435	1936	11	a	a	DT
18435	1936	12	cream	cream	NN
18435	1936	13	,	,	,
18435	1936	14	five	five	CD
18435	1936	15	eggs	egg	NNS
18435	1936	16	,	,	,
18435	1936	17	one	one	CD
18435	1936	18	cup	cup	NN
18435	1936	19	milk	milk	NN
18435	1936	20	,	,	,
18435	1936	21	four	four	CD
18435	1936	22	cups	cup	NNS
18435	1936	23	flour	flour	NN
18435	1936	24	,	,	,
18435	1936	25	two	two	CD
18435	1936	26	teaspoonfuls	teaspoonful	NNS
18435	1936	27	baking	baking	NN
18435	1936	28	powder	powder	NN
18435	1936	29	,	,	,
18435	1936	30	one	one	CD
18435	1936	31	teaspoonful	teaspoonful	JJ
18435	1936	32	essence	essence	NN
18435	1936	33	of	of	IN
18435	1936	34	lemon	lemon	NN
18435	1936	35	.	.	.
18435	1937	1	~SNIPPODOODLES~--One	~SNIPPODOODLES~--One	NFP
18435	1937	2	cup	cup	NNP
18435	1937	3	of	of	IN
18435	1937	4	sugar	sugar	NN
18435	1937	5	,	,	,
18435	1937	6	one	one	CD
18435	1937	7	tablespoon	tablespoon	NN
18435	1937	8	of	of	IN
18435	1937	9	butter	butter	NN
18435	1937	10	,	,	,
18435	1937	11	one	one	CD
18435	1937	12	-	-	HYPH
18435	1937	13	half	half	NN
18435	1937	14	cup	cup	NN
18435	1937	15	of	of	IN
18435	1937	16	milk	milk	NN
18435	1937	17	,	,	,
18435	1937	18	one	one	CD
18435	1937	19	egg	egg	NN
18435	1937	20	,	,	,
18435	1937	21	one	one	CD
18435	1937	22	cup	cup	NN
18435	1937	23	of	of	IN
18435	1937	24	flour	flour	NN
18435	1937	25	,	,	,
18435	1937	26	one	one	CD
18435	1937	27	teaspoon	teaspoon	NN
18435	1937	28	of	of	IN
18435	1937	29	cinnamon	cinnamon	NN
18435	1937	30	.	.	.
18435	1938	1	Cream	cream	VB
18435	1938	2	the	the	DT
18435	1938	3	butter	butter	NN
18435	1938	4	,	,	,
18435	1938	5	add	add	VB
18435	1938	6	the	the	DT
18435	1938	7	sugar	sugar	NN
18435	1938	8	,	,	,
18435	1938	9	then	then	RB
18435	1938	10	the	the	DT
18435	1938	11	eggs	egg	NNS
18435	1938	12	well	well	RB
18435	1938	13	beaten	beat	VBN
18435	1938	14	,	,	,
18435	1938	15	then	then	RB
18435	1938	16	the	the	DT
18435	1938	17	flour	flour	NN
18435	1938	18	,	,	,
18435	1938	19	baking	baking	NN
18435	1938	20	powder	powder	NN
18435	1938	21	and	and	CC
18435	1938	22	cinnamon	cinnamon	NN
18435	1938	23	,	,	,
18435	1938	24	sifted	sift	VBN
18435	1938	25	together	together	RB
18435	1938	26	,	,	,
18435	1938	27	and	and	CC
18435	1938	28	the	the	DT
18435	1938	29	milk	milk	NN
18435	1938	30	.	.	.
18435	1939	1	Spread	spread	VB
18435	1939	2	very	very	RB
18435	1939	3	thin	thin	RB
18435	1939	4	on	on	IN
18435	1939	5	the	the	DT
18435	1939	6	tin	tin	JJ
18435	1939	7	sheet	sheet	NN
18435	1939	8	and	and	CC
18435	1939	9	bake	bake	NN
18435	1939	10	.	.	.
18435	1940	1	When	when	WRB
18435	1940	2	nearly	nearly	RB
18435	1940	3	done	do	VBN
18435	1940	4	sprinkle	sprinkle	NN
18435	1940	5	with	with	IN
18435	1940	6	sugar	sugar	NN
18435	1940	7	;	;	:
18435	1940	8	when	when	WRB
18435	1940	9	brown	brown	NNP
18435	1940	10	remove	remove	VBP
18435	1940	11	from	from	IN
18435	1940	12	the	the	DT
18435	1940	13	oven	oven	NN
18435	1940	14	,	,	,
18435	1940	15	cut	cut	VBN
18435	1940	16	into	into	IN
18435	1940	17	squares	square	NNS
18435	1940	18	and	and	CC
18435	1940	19	remove	remove	VB
18435	1940	20	quickly	quickly	RB
18435	1940	21	with	with	IN
18435	1940	22	a	a	DT
18435	1940	23	knife	knife	NN
18435	1940	24	.	.	.
18435	1941	1	They	-PRON-	PRP
18435	1941	2	should	should	MD
18435	1941	3	be	be	VB
18435	1941	4	thin	thin	JJ
18435	1941	5	and	and	CC
18435	1941	6	crispy	crispy	JJ
18435	1941	7	.	.	.
18435	1942	1	~SNOW	~SNOW	NFP
18435	1942	2	CAKE~--Beat	CAKE~--Beat	VBG
18435	1942	3	the	the	DT
18435	1942	4	white	white	NN
18435	1942	5	of	of	IN
18435	1942	6	four	four	CD
18435	1942	7	eggs	egg	NNS
18435	1942	8	stiff	stiff	JJ
18435	1942	9	.	.	.
18435	1943	1	Cream	cream	NN
18435	1943	2	one	one	CD
18435	1943	3	-	-	HYPH
18435	1943	4	half	half	NN
18435	1943	5	cup	cup	NN
18435	1943	6	of	of	IN
18435	1943	7	milk	milk	NN
18435	1943	8	and	and	CC
18435	1943	9	one	one	CD
18435	1943	10	cup	cup	NN
18435	1943	11	of	of	IN
18435	1943	12	butter	butter	NN
18435	1943	13	and	and	CC
18435	1943	14	one	one	CD
18435	1943	15	cup	cup	NN
18435	1943	16	of	of	IN
18435	1943	17	sugar	sugar	NN
18435	1943	18	,	,	,
18435	1943	19	add	add	VB
18435	1943	20	one	one	CD
18435	1943	21	-	-	HYPH
18435	1943	22	half	half	NN
18435	1943	23	cup	cup	NN
18435	1943	24	of	of	IN
18435	1943	25	milk	milk	NN
18435	1943	26	and	and	CC
18435	1943	27	two	two	CD
18435	1943	28	cups	cup	NNS
18435	1943	29	of	of	IN
18435	1943	30	flour	flour	NN
18435	1943	31	sifted	sift	VBN
18435	1943	32	twice	twice	RB
18435	1943	33	with	with	IN
18435	1943	34	three	three	CD
18435	1943	35	level	level	NN
18435	1943	36	teaspoons	teaspoon	NNS
18435	1943	37	of	of	IN
18435	1943	38	baking	baking	NN
18435	1943	39	-	-	HYPH
18435	1943	40	powder	powder	NN
18435	1943	41	.	.	.
18435	1944	1	Fold	fold	VB
18435	1944	2	in	in	IN
18435	1944	3	the	the	DT
18435	1944	4	whites	white	NNS
18435	1944	5	of	of	IN
18435	1944	6	the	the	DT
18435	1944	7	eggs	egg	NNS
18435	1944	8	last	last	JJ
18435	1944	9	and	and	CC
18435	1944	10	half	half	PDT
18435	1944	11	a	a	DT
18435	1944	12	teaspoon	teaspoon	NN
18435	1944	13	or	or	CC
18435	1944	14	more	more	JJR
18435	1944	15	of	of	IN
18435	1944	16	lemon	lemon	NN
18435	1944	17	or	or	CC
18435	1944	18	vanilla	vanilla	NN
18435	1944	19	flavoring	flavoring	NN
18435	1944	20	.	.	.
18435	1945	1	~SPICE	~SPICE	NFP
18435	1945	2	CAKES~--For	CAKES~--For	NNP
18435	1945	3	little	little	JJ
18435	1945	4	spice	spice	NN
18435	1945	5	cakes	cake	NNS
18435	1945	6	cream	cream	NN
18435	1945	7	one	one	CD
18435	1945	8	-	-	HYPH
18435	1945	9	half	half	NN
18435	1945	10	cup	cup	NN
18435	1945	11	of	of	IN
18435	1945	12	butter	butter	NN
18435	1945	13	with	with	IN
18435	1945	14	one	one	CD
18435	1945	15	cup	cup	NN
18435	1945	16	of	of	IN
18435	1945	17	sugar	sugar	NN
18435	1945	18	,	,	,
18435	1945	19	add	add	VB
18435	1945	20	one	one	CD
18435	1945	21	beaten	beat	VBN
18435	1945	22	egg	egg	NN
18435	1945	23	,	,	,
18435	1945	24	one	one	CD
18435	1945	25	-	-	HYPH
18435	1945	26	half	half	NN
18435	1945	27	cup	cup	NN
18435	1945	28	of	of	IN
18435	1945	29	sour	sour	JJ
18435	1945	30	milk	milk	NN
18435	1945	31	,	,	,
18435	1945	32	and	and	CC
18435	1945	33	one	one	CD
18435	1945	34	-	-	HYPH
18435	1945	35	half	half	NN
18435	1945	36	level	level	NN
18435	1945	37	teaspoon	teaspoon	NN
18435	1945	38	each	each	DT
18435	1945	39	of	of	IN
18435	1945	40	soda	soda	NN
18435	1945	41	,	,	,
18435	1945	42	baking	baking	NN
18435	1945	43	powder	powder	NN
18435	1945	44	,	,	,
18435	1945	45	and	and	CC
18435	1945	46	cinnamon	cinnamon	NN
18435	1945	47	,	,	,
18435	1945	48	and	and	CC
18435	1945	49	a	a	DT
18435	1945	50	few	few	JJ
18435	1945	51	gratings	grating	NNS
18435	1945	52	of	of	IN
18435	1945	53	nutmeg	nutmeg	NNS
18435	1945	54	sifted	sift	VBN
18435	1945	55	with	with	IN
18435	1945	56	two	two	CD
18435	1945	57	and	and	CC
18435	1945	58	one	one	CD
18435	1945	59	-	-	HYPH
18435	1945	60	half	half	NN
18435	1945	61	cups	cup	NNS
18435	1945	62	of	of	IN
18435	1945	63	pastry	pastry	NN
18435	1945	64	flour	flour	NN
18435	1945	65	.	.	.
18435	1946	1	Stir	stir	VB
18435	1946	2	in	in	IN
18435	1946	3	one	one	CD
18435	1946	4	-	-	HYPH
18435	1946	5	half	half	NN
18435	1946	6	cup	cup	NN
18435	1946	7	each	each	DT
18435	1946	8	of	of	IN
18435	1946	9	chopped	chopped	JJ
18435	1946	10	walnut	walnut	NN
18435	1946	11	meats	meat	NNS
18435	1946	12	and	and	CC
18435	1946	13	seeded	seed	VBD
18435	1946	14	and	and	CC
18435	1946	15	chopped	chop	VBD
18435	1946	16	raisins	raisin	NNS
18435	1946	17	.	.	.
18435	1947	1	Roll	roll	VB
18435	1947	2	out	out	RP
18435	1947	3	thin	thin	RB
18435	1947	4	and	and	CC
18435	1947	5	cut	cut	VBN
18435	1947	6	in	in	IN
18435	1947	7	shape	shape	NN
18435	1947	8	or	or	CC
18435	1947	9	put	put	VB
18435	1947	10	small	small	JJ
18435	1947	11	spoonfuls	spoonful	NNS
18435	1947	12	some	some	DT
18435	1947	13	distance	distance	NN
18435	1947	14	apart	apart	RB
18435	1947	15	on	on	IN
18435	1947	16	a	a	DT
18435	1947	17	buttered	butter	VBN
18435	1947	18	pan	pan	NN
18435	1947	19	and	and	CC
18435	1947	20	press	press	VB
18435	1947	21	out	out	RP
18435	1947	22	with	with	IN
18435	1947	23	the	the	DT
18435	1947	24	end	end	NN
18435	1947	25	of	of	IN
18435	1947	26	a	a	DT
18435	1947	27	baking	baking	NN
18435	1947	28	powder	powder	NN
18435	1947	29	can	can	MD
18435	1947	30	until	until	IN
18435	1947	31	as	as	RB
18435	1947	32	thin	thin	JJ
18435	1947	33	as	as	IN
18435	1947	34	needed	need	VBN
18435	1947	35	;	;	:
18435	1947	36	do	do	VB
18435	1947	37	not	not	RB
18435	1947	38	add	add	VB
18435	1947	39	more	more	JJR
18435	1947	40	flour	flour	NN
18435	1947	41	.	.	.
18435	1948	1	Bake	bake	VB
18435	1948	2	slowly	slowly	RB
18435	1948	3	.	.	.
18435	1949	1	~SPONGE	~SPONGE	NFP
18435	1949	2	CAKE~--Whites	cake~--white	NNS
18435	1949	3	of	of	IN
18435	1949	4	two	two	CD
18435	1949	5	eggs	egg	NNS
18435	1949	6	beaten	beat	VBN
18435	1949	7	to	to	IN
18435	1949	8	a	a	DT
18435	1949	9	stiff	stiff	JJ
18435	1949	10	froth	froth	NN
18435	1949	11	,	,	,
18435	1949	12	beat	beat	VBD
18435	1949	13	the	the	DT
18435	1949	14	yolks	yolk	NNS
18435	1949	15	thoroughly	thoroughly	RB
18435	1949	16	,	,	,
18435	1949	17	then	then	RB
18435	1949	18	beat	beat	VB
18435	1949	19	both	both	CC
18435	1949	20	together	together	RB
18435	1949	21	,	,	,
18435	1949	22	then	then	RB
18435	1949	23	add	add	VB
18435	1949	24	one	one	CD
18435	1949	25	scant	scant	JJ
18435	1949	26	cup	cup	NN
18435	1949	27	of	of	IN
18435	1949	28	granulated	granulate	VBN
18435	1949	29	sugar	sugar	NN
18435	1949	30	(	(	-LRB-
18435	1949	31	beating	beat	VBG
18435	1949	32	again	again	RB
18435	1949	33	)	)	-RRB-
18435	1949	34	,	,	,
18435	1949	35	one	one	CD
18435	1949	36	scant	scant	JJ
18435	1949	37	cup	cup	NN
18435	1949	38	of	of	IN
18435	1949	39	flour	flour	NN
18435	1949	40	(	(	-LRB-
18435	1949	41	beat	beat	VBN
18435	1949	42	again	again	RB
18435	1949	43	)	)	-RRB-
18435	1949	44	,	,	,
18435	1949	45	and	and	CC
18435	1949	46	one	one	CD
18435	1949	47	teaspoon	teaspoon	NN
18435	1949	48	of	of	IN
18435	1949	49	baking	baking	NN
18435	1949	50	powder	powder	NN
18435	1949	51	.	.	.
18435	1950	1	Sift	sift	VB
18435	1950	2	the	the	DT
18435	1950	3	flour	flour	NN
18435	1950	4	three	three	CD
18435	1950	5	or	or	CC
18435	1950	6	four	four	CD
18435	1950	7	times	time	NNS
18435	1950	8	,	,	,
18435	1950	9	stir	stir	VB
18435	1950	10	the	the	DT
18435	1950	11	baking	baking	NN
18435	1950	12	powder	powder	NN
18435	1950	13	in	in	IN
18435	1950	14	the	the	DT
18435	1950	15	flour	flour	NN
18435	1950	16	,	,	,
18435	1950	17	and	and	CC
18435	1950	18	lastly	lastly	RB
18435	1950	19	add	add	VB
18435	1950	20	five	five	CD
18435	1950	21	tablespoons	tablespoon	NNS
18435	1950	22	of	of	IN
18435	1950	23	hot	hot	JJ
18435	1950	24	water	water	NN
18435	1950	25	.	.	.
18435	1951	1	~SULTANA	~SULTANA	NFP
18435	1951	2	TEA	TEA	NNP
18435	1951	3	CAKES~--Into	CAKES~--Into	NNP
18435	1951	4	three	three	CD
18435	1951	5	-	-	HYPH
18435	1951	6	quarters	quarter	NNS
18435	1951	7	of	of	IN
18435	1951	8	a	a	DT
18435	1951	9	pound	pound	NN
18435	1951	10	of	of	IN
18435	1951	11	flour	flour	NN
18435	1951	12	stir	stir	NN
18435	1951	13	a	a	DT
18435	1951	14	pinch	pinch	NN
18435	1951	15	of	of	IN
18435	1951	16	salt	salt	NN
18435	1951	17	,	,	,
18435	1951	18	a	a	DT
18435	1951	19	teaspoonful	teaspoonful	NN
18435	1951	20	of	of	IN
18435	1951	21	baking	bake	VBG
18435	1951	22	powder	powder	NN
18435	1951	23	,	,	,
18435	1951	24	three	three	CD
18435	1951	25	ounces	ounce	NNS
18435	1951	26	of	of	IN
18435	1951	27	butter	butter	NN
18435	1951	28	and	and	CC
18435	1951	29	lard	lard	NN
18435	1951	30	mixed	mix	VBN
18435	1951	31	in	in	IN
18435	1951	32	equal	equal	JJ
18435	1951	33	portions	portion	NNS
18435	1951	34	,	,	,
18435	1951	35	three	three	CD
18435	1951	36	ounces	ounce	NNS
18435	1951	37	of	of	IN
18435	1951	38	sifted	sifted	JJ
18435	1951	39	sugar	sugar	NN
18435	1951	40	and	and	CC
18435	1951	41	two	two	CD
18435	1951	42	ounces	ounce	NNS
18435	1951	43	of	of	IN
18435	1951	44	sultanas	sultana	NNS
18435	1951	45	.	.	.
18435	1952	1	Chop	chop	NN
18435	1952	2	one	one	NN
18435	1952	3	and	and	CC
18435	1952	4	half	half	NN
18435	1952	5	ounces	ounce	NNS
18435	1952	6	of	of	IN
18435	1952	7	candied	candy	VBN
18435	1952	8	lemon	lemon	NN
18435	1952	9	peel	peel	NN
18435	1952	10	,	,	,
18435	1952	11	add	add	VB
18435	1952	12	that	that	DT
18435	1952	13	and	and	CC
18435	1952	14	moisten	moisten	VB
18435	1952	15	all	all	DT
18435	1952	16	with	with	IN
18435	1952	17	two	two	CD
18435	1952	18	well	well	RB
18435	1952	19	beaten	beat	VBN
18435	1952	20	eggs	egg	NNS
18435	1952	21	and	and	CC
18435	1952	22	a	a	DT
18435	1952	23	little	little	JJ
18435	1952	24	milk	milk	NN
18435	1952	25	if	if	IN
18435	1952	26	necessary	necessary	JJ
18435	1952	27	.	.	.
18435	1953	1	Work	work	VB
18435	1953	2	these	these	DT
18435	1953	3	ingredients	ingredient	NNS
18435	1953	4	together	together	RB
18435	1953	5	,	,	,
18435	1953	6	with	with	IN
18435	1953	7	a	a	DT
18435	1953	8	wooden	wooden	JJ
18435	1953	9	spoon	spoon	NN
18435	1953	10	turn	turn	NN
18435	1953	11	on	on	RP
18435	1953	12	to	to	IN
18435	1953	13	a	a	DT
18435	1953	14	board	board	NN
18435	1953	15	and	and	CC
18435	1953	16	form	form	VB
18435	1953	17	into	into	IN
18435	1953	18	round	round	JJ
18435	1953	19	cakes	cake	NNS
18435	1953	20	.	.	.
18435	1954	1	Place	place	VB
18435	1954	2	them	-PRON-	PRP
18435	1954	3	on	on	IN
18435	1954	4	a	a	DT
18435	1954	5	floured	floured	JJ
18435	1954	6	baking	baking	NN
18435	1954	7	sheet	sheet	NN
18435	1954	8	and	and	CC
18435	1954	9	cook	cook	NN
18435	1954	10	in	in	IN
18435	1954	11	a	a	DT
18435	1954	12	quick	quick	JJ
18435	1954	13	oven	oven	NN
18435	1954	14	.	.	.
18435	1955	1	Five	five	CD
18435	1955	2	minutes	minute	NNS
18435	1955	3	before	before	IN
18435	1955	4	the	the	DT
18435	1955	5	cakes	cake	NNS
18435	1955	6	are	be	VBP
18435	1955	7	done	do	VBN
18435	1955	8	brush	brush	NN
18435	1955	9	them	-PRON-	PRP
18435	1955	10	over	over	RP
18435	1955	11	with	with	IN
18435	1955	12	milk	milk	NN
18435	1955	13	to	to	TO
18435	1955	14	form	form	VB
18435	1955	15	a	a	DT
18435	1955	16	glaze	glaze	NN
18435	1955	17	,	,	,
18435	1955	18	and	and	CC
18435	1955	19	when	when	WRB
18435	1955	20	ready	ready	JJ
18435	1955	21	to	to	TO
18435	1955	22	serve	serve	VB
18435	1955	23	cut	cut	VBN
18435	1955	24	each	each	DT
18435	1955	25	through	through	RP
18435	1955	26	with	with	IN
18435	1955	27	a	a	DT
18435	1955	28	knife	knife	NN
18435	1955	29	and	and	CC
18435	1955	30	spread	spread	VBD
18435	1955	31	liberally	liberally	RB
18435	1955	32	with	with	IN
18435	1955	33	butter	butter	NN
18435	1955	34	.	.	.
18435	1956	1	~SUNSHINE	~SUNSHINE	NFP
18435	1956	2	CAKE~--Cream	cake~--cream	ADD
18435	1956	3	one	one	CD
18435	1956	4	cup	cup	NN
18435	1956	5	of	of	IN
18435	1956	6	butter	butter	NN
18435	1956	7	,	,	,
18435	1956	8	add	add	VB
18435	1956	9	two	two	CD
18435	1956	10	cups	cup	NNS
18435	1956	11	of	of	IN
18435	1956	12	sugar	sugar	NN
18435	1956	13	and	and	CC
18435	1956	14	beat	beat	VBD
18435	1956	15	,	,	,
18435	1956	16	add	add	VB
18435	1956	17	one	one	CD
18435	1956	18	cup	cup	NN
18435	1956	19	of	of	IN
18435	1956	20	milk	milk	NN
18435	1956	21	,	,	,
18435	1956	22	the	the	DT
18435	1956	23	yolks	yolk	NNS
18435	1956	24	of	of	IN
18435	1956	25	eleven	eleven	CD
18435	1956	26	eggs	egg	NNS
18435	1956	27	beaten	beat	VBN
18435	1956	28	until	until	IN
18435	1956	29	very	very	RB
18435	1956	30	light	light	JJ
18435	1956	31	and	and	CC
18435	1956	32	smooth	smooth	JJ
18435	1956	33	,	,	,
18435	1956	34	and	and	CC
18435	1956	35	three	three	CD
18435	1956	36	cups	cup	NNS
18435	1956	37	of	of	IN
18435	1956	38	flour	flour	NN
18435	1956	39	sifted	sift	VBN
18435	1956	40	with	with	IN
18435	1956	41	four	four	CD
18435	1956	42	teaspoons	teaspoon	NNS
18435	1956	43	of	of	IN
18435	1956	44	baking	baking	NN
18435	1956	45	powder	powder	NN
18435	1956	46	three	three	CD
18435	1956	47	times	time	NNS
18435	1956	48	to	to	TO
18435	1956	49	make	make	VB
18435	1956	50	it	-PRON-	PRP
18435	1956	51	very	very	RB
18435	1956	52	light	light	JJ
18435	1956	53	.	.	.
18435	1957	1	Turn	turn	VB
18435	1957	2	into	into	IN
18435	1957	3	a	a	DT
18435	1957	4	tube	tube	NN
18435	1957	5	baking	bake	VBG
18435	1957	6	pan	pan	NN
18435	1957	7	and	and	CC
18435	1957	8	bake	bake	VB
18435	1957	9	three	three	CD
18435	1957	10	-	-	HYPH
18435	1957	11	quarters	quarter	NNS
18435	1957	12	of	of	IN
18435	1957	13	an	an	DT
18435	1957	14	hour	hour	NN
18435	1957	15	in	in	IN
18435	1957	16	a	a	DT
18435	1957	17	moderate	moderate	JJ
18435	1957	18	oven	oven	NN
18435	1957	19	.	.	.
18435	1958	1	~TEA	~tea	JJ
18435	1958	2	CAKE~--This	cake~--this	DT
18435	1958	3	cake	cake	NN
18435	1958	4	is	be	VBZ
18435	1958	5	to	to	TO
18435	1958	6	be	be	VB
18435	1958	7	eaten	eat	VBN
18435	1958	8	warm	warm	JJ
18435	1958	9	with	with	IN
18435	1958	10	butter	butter	NN
18435	1958	11	.	.	.
18435	1959	1	Rub	rub	VB
18435	1959	2	a	a	DT
18435	1959	3	rounding	round	VBG
18435	1959	4	tablespoon	tablespoon	NN
18435	1959	5	of	of	IN
18435	1959	6	butter	butter	NN
18435	1959	7	into	into	IN
18435	1959	8	three	three	CD
18435	1959	9	cups	cup	NNS
18435	1959	10	of	of	IN
18435	1959	11	flour	flour	NN
18435	1959	12	sifted	sift	VBN
18435	1959	13	with	with	IN
18435	1959	14	a	a	DT
18435	1959	15	saltspoon	saltspoon	NN
18435	1959	16	of	of	IN
18435	1959	17	salt	salt	NN
18435	1959	18	,	,	,
18435	1959	19	six	six	CD
18435	1959	20	level	level	NN
18435	1959	21	teaspoons	teaspoon	NNS
18435	1959	22	of	of	IN
18435	1959	23	baking	bake	VBG
18435	1959	24	powder	powder	NN
18435	1959	25	and	and	CC
18435	1959	26	one	one	CD
18435	1959	27	-	-	HYPH
18435	1959	28	quarter	quarter	NN
18435	1959	29	cup	cup	NN
18435	1959	30	of	of	IN
18435	1959	31	sugar	sugar	NN
18435	1959	32	.	.	.
18435	1960	1	Beat	beat	VB
18435	1960	2	one	one	CD
18435	1960	3	egg	egg	NN
18435	1960	4	light	light	NN
18435	1960	5	,	,	,
18435	1960	6	add	add	VB
18435	1960	7	one	one	CD
18435	1960	8	and	and	CC
18435	1960	9	one	one	CD
18435	1960	10	-	-	HYPH
18435	1960	11	half	half	NN
18435	1960	12	cups	cup	NNS
18435	1960	13	of	of	IN
18435	1960	14	milk	milk	NN
18435	1960	15	and	and	CC
18435	1960	16	the	the	DT
18435	1960	17	dry	dry	JJ
18435	1960	18	ingredients	ingredient	NNS
18435	1960	19	and	and	CC
18435	1960	20	beat	beat	VBD
18435	1960	21	well	well	RB
18435	1960	22	.	.	.
18435	1961	1	Pour	pour	VB
18435	1961	2	into	into	IN
18435	1961	3	a	a	DT
18435	1961	4	long	long	JJ
18435	1961	5	buttered	butter	VBN
18435	1961	6	pan	pan	NN
18435	1961	7	and	and	CC
18435	1961	8	bake	bake	VB
18435	1961	9	about	about	RB
18435	1961	10	twenty	twenty	CD
18435	1961	11	minutes	minute	NNS
18435	1961	12	.	.	.
18435	1962	1	Do	do	VB
18435	1962	2	not	not	RB
18435	1962	3	slice	slice	VB
18435	1962	4	this	this	DT
18435	1962	5	cake	cake	NN
18435	1962	6	,	,	,
18435	1962	7	but	but	CC
18435	1962	8	cut	cut	VBD
18435	1962	9	through	through	IN
18435	1962	10	the	the	DT
18435	1962	11	crust	crust	NN
18435	1962	12	with	with	IN
18435	1962	13	a	a	DT
18435	1962	14	sharp	sharp	JJ
18435	1962	15	knife	knife	NN
18435	1962	16	and	and	CC
18435	1962	17	break	break	VB
18435	1962	18	apart	apart	RB
18435	1962	19	.	.	.
18435	1963	1	This	this	DT
18435	1963	2	mixture	mixture	NN
18435	1963	3	can	can	MD
18435	1963	4	be	be	VB
18435	1963	5	baked	bake	VBN
18435	1963	6	in	in	IN
18435	1963	7	muffin	muffin	NNP
18435	1963	8	tins	tin	NNS
18435	1963	9	,	,	,
18435	1963	10	but	but	CC
18435	1963	11	it	-PRON-	PRP
18435	1963	12	saves	save	VBZ
18435	1963	13	time	time	NN
18435	1963	14	to	to	TO
18435	1963	15	bake	bake	VB
18435	1963	16	it	-PRON-	PRP
18435	1963	17	in	in	IN
18435	1963	18	a	a	DT
18435	1963	19	loaf	loaf	NN
18435	1963	20	.	.	.
18435	1964	1	~VELVET	~VELVET	NNP
18435	1964	2	CAKE~--One	CAKE~--One	NNP
18435	1964	3	-	-	HYPH
18435	1964	4	half	half	NN
18435	1964	5	cup	cup	NN
18435	1964	6	butter	butter	NN
18435	1964	7	,	,	,
18435	1964	8	one	one	CD
18435	1964	9	and	and	CC
18435	1964	10	one	one	CD
18435	1964	11	-	-	HYPH
18435	1964	12	half	half	NN
18435	1964	13	cups	cup	NNS
18435	1964	14	sugar	sugar	NN
18435	1964	15	,	,	,
18435	1964	16	yolks	yolks	NNP
18435	1964	17	four	four	CD
18435	1964	18	eggs	egg	NNS
18435	1964	19	,	,	,
18435	1964	20	one	one	CD
18435	1964	21	-	-	HYPH
18435	1964	22	half	half	NN
18435	1964	23	cup	cup	NN
18435	1964	24	milk	milk	NN
18435	1964	25	,	,	,
18435	1964	26	one	one	CD
18435	1964	27	and	and	CC
18435	1964	28	one	one	CD
18435	1964	29	-	-	HYPH
18435	1964	30	half	half	NN
18435	1964	31	cups	cup	NNS
18435	1964	32	flour	flour	NN
18435	1964	33	,	,	,
18435	1964	34	one	one	CD
18435	1964	35	-	-	HYPH
18435	1964	36	half	half	NN
18435	1964	37	cup	cup	NN
18435	1964	38	cornstarch	cornstarch	NN
18435	1964	39	,	,	,
18435	1964	40	four	four	CD
18435	1964	41	level	level	NN
18435	1964	42	teaspoons	teaspoon	NNS
18435	1964	43	baking	bake	VBG
18435	1964	44	powder	powder	NN
18435	1964	45	,	,	,
18435	1964	46	whites	white	VBZ
18435	1964	47	four	four	CD
18435	1964	48	eggs	egg	NNS
18435	1964	49	,	,	,
18435	1964	50	one	one	CD
18435	1964	51	-	-	HYPH
18435	1964	52	third	third	NN
18435	1964	53	cup	cup	NN
18435	1964	54	almonds	almond	NNS
18435	1964	55	blanched	blanch	VBN
18435	1964	56	shredded	shred	VBN
18435	1964	57	.	.	.
18435	1965	1	Cream	cream	VB
18435	1965	2	the	the	DT
18435	1965	3	butter	butter	NN
18435	1965	4	,	,	,
18435	1965	5	add	add	VB
18435	1965	6	gradually	gradually	RB
18435	1965	7	the	the	DT
18435	1965	8	sugar	sugar	NN
18435	1965	9	,	,	,
18435	1965	10	then	then	RB
18435	1965	11	the	the	DT
18435	1965	12	egg	egg	NN
18435	1965	13	-	-	HYPH
18435	1965	14	yolks	yolks	NNP
18435	1965	15	well	well	UH
18435	1965	16	beaten	beat	VBN
18435	1965	17	.	.	.
18435	1966	1	Beat	beat	VB
18435	1966	2	well	well	RB
18435	1966	3	and	and	CC
18435	1966	4	add	add	VB
18435	1966	5	the	the	DT
18435	1966	6	milk	milk	NN
18435	1966	7	,	,	,
18435	1966	8	the	the	DT
18435	1966	9	flour	flour	NN
18435	1966	10	,	,	,
18435	1966	11	cornstarch	cornstarch	NN
18435	1966	12	,	,	,
18435	1966	13	and	and	CC
18435	1966	14	baking	baking	NN
18435	1966	15	powder	powder	NNP
18435	1966	16	sifted	sift	VBN
18435	1966	17	together	together	RB
18435	1966	18	,	,	,
18435	1966	19	and	and	CC
18435	1966	20	egg	egg	NN
18435	1966	21	whites	white	NNS
18435	1966	22	beaten	beat	VBN
18435	1966	23	stiff	stiff	JJ
18435	1966	24	.	.	.
18435	1967	1	Beat	beat	VB
18435	1967	2	well	well	RB
18435	1967	3	and	and	CC
18435	1967	4	turn	turn	VB
18435	1967	5	into	into	IN
18435	1967	6	buttered	butter	VBN
18435	1967	7	shallow	shallow	NN
18435	1967	8	pan	pan	NN
18435	1967	9	.	.	.
18435	1968	1	Sprinkle	sprinkle	VB
18435	1968	2	with	with	IN
18435	1968	3	the	the	DT
18435	1968	4	almonds	almond	NNS
18435	1968	5	,	,	,
18435	1968	6	then	then	RB
18435	1968	7	with	with	IN
18435	1968	8	powdered	powdered	JJ
18435	1968	9	sugar	sugar	NN
18435	1968	10	and	and	CC
18435	1968	11	bake	bake	VB
18435	1968	12	forty	forty	CD
18435	1968	13	minutes	minute	NNS
18435	1968	14	in	in	IN
18435	1968	15	a	a	DT
18435	1968	16	moderate	moderate	JJ
18435	1968	17	oven	oven	NN
18435	1968	18	.	.	.
18435	1969	1	~WHITE	~WHITE	NFP
18435	1969	2	PATTY	PATTY	NNS
18435	1969	3	CAKES~--Cream	CAKES~--Cream	:
18435	1969	4	one	one	CD
18435	1969	5	-	-	HYPH
18435	1969	6	third	third	NN
18435	1969	7	cup	cup	NN
18435	1969	8	of	of	IN
18435	1969	9	butter	butter	NN
18435	1969	10	with	with	IN
18435	1969	11	one	one	CD
18435	1969	12	cup	cup	NN
18435	1969	13	of	of	IN
18435	1969	14	sugar	sugar	NN
18435	1969	15	,	,	,
18435	1969	16	add	add	VB
18435	1969	17	one	one	CD
18435	1969	18	-	-	HYPH
18435	1969	19	half	half	NN
18435	1969	20	cup	cup	NN
18435	1969	21	of	of	IN
18435	1969	22	milk	milk	NN
18435	1969	23	,	,	,
18435	1969	24	one	one	CD
18435	1969	25	and	and	CC
18435	1969	26	three	three	CD
18435	1969	27	-	-	HYPH
18435	1969	28	quarter	quarter	NN
18435	1969	29	cups	cup	NNS
18435	1969	30	of	of	IN
18435	1969	31	flour	flour	NN
18435	1969	32	sifted	sift	VBN
18435	1969	33	twice	twice	RB
18435	1969	34	with	with	IN
18435	1969	35	two	two	CD
18435	1969	36	and	and	CC
18435	1969	37	one	one	CD
18435	1969	38	-	-	HYPH
18435	1969	39	half	half	NN
18435	1969	40	level	level	NN
18435	1969	41	teaspoons	teaspoon	NNS
18435	1969	42	of	of	IN
18435	1969	43	baking	bake	VBG
18435	1969	44	powder	powder	NN
18435	1969	45	,	,	,
18435	1969	46	and	and	CC
18435	1969	47	flavor	flavor	NN
18435	1969	48	with	with	IN
18435	1969	49	a	a	DT
18435	1969	50	mixture	mixture	NN
18435	1969	51	of	of	IN
18435	1969	52	one	one	CD
18435	1969	53	-	-	HYPH
18435	1969	54	third	third	NN
18435	1969	55	teaspoon	teaspoon	NN
18435	1969	56	of	of	IN
18435	1969	57	lemon	lemon	NN
18435	1969	58	flavoring	flavoring	NN
18435	1969	59	and	and	CC
18435	1969	60	two	two	CD
18435	1969	61	-	-	HYPH
18435	1969	62	thirds	third	NNS
18435	1969	63	teaspoon	teaspoon	NN
18435	1969	64	of	of	IN
18435	1969	65	vanilla	vanilla	NN
18435	1969	66	flavoring	flavoring	NN
18435	1969	67	.	.	.
18435	1970	1	Bake	bake	VB
18435	1970	2	in	in	RP
18435	1970	3	little	little	JJ
18435	1970	4	plain	plain	JJ
18435	1970	5	patty	patty	JJ
18435	1970	6	pans	pan	NNS
18435	1970	7	and	and	CC
18435	1970	8	cover	cover	VB
18435	1970	9	the	the	DT
18435	1970	10	top	top	NN
18435	1970	11	of	of	IN
18435	1970	12	each	each	DT
18435	1970	13	with	with	IN
18435	1970	14	white	white	JJ
18435	1970	15	icing	icing	NN
18435	1970	16	.	.	.
18435	1971	1	Garnish	garnish	VB
18435	1971	2	with	with	IN
18435	1971	3	two	two	CD
18435	1971	4	little	little	JJ
18435	1971	5	leaves	leave	NNS
18435	1971	6	cut	cut	VBN
18435	1971	7	from	from	IN
18435	1971	8	angelica	angelica	NNP
18435	1971	9	and	and	CC
18435	1971	10	a	a	DT
18435	1971	11	bit	bit	NN
18435	1971	12	of	of	IN
18435	1971	13	red	red	JJ
18435	1971	14	candied	candy	VBN
18435	1971	15	cherry	cherry	NN
18435	1971	16	.	.	.
18435	1972	1	~COFFEE	~COFFEE	NFP
18435	1972	2	CREAM	cream	NN
18435	1972	3	CAKES	cake	NNS
18435	1972	4	AND	and	CC
18435	1972	5	FILLING~--Roll	filling~--roll	CD
18435	1972	6	good	good	JJ
18435	1972	7	plain	plain	JJ
18435	1972	8	paste	paste	NN
18435	1972	9	three	three	CD
18435	1972	10	-	-	HYPH
18435	1972	11	eighths	eighth	NNS
18435	1972	12	of	of	IN
18435	1972	13	an	an	DT
18435	1972	14	inch	inch	NN
18435	1972	15	thick	thick	JJ
18435	1972	16	and	and	CC
18435	1972	17	cut	cut	VBD
18435	1972	18	in	in	IN
18435	1972	19	rounds	round	NNS
18435	1972	20	and	and	CC
18435	1972	21	through	through	IN
18435	1972	22	a	a	DT
18435	1972	23	pastry	pastry	NN
18435	1972	24	tube	tube	NN
18435	1972	25	force	force	NN
18435	1972	26	a	a	DT
18435	1972	27	cream	cream	NN
18435	1972	28	cake	cake	NN
18435	1972	29	mixture	mixture	NN
18435	1972	30	to	to	TO
18435	1972	31	make	make	VB
18435	1972	32	a	a	DT
18435	1972	33	border	border	NN
18435	1972	34	come	come	VBN
18435	1972	35	out	out	RP
18435	1972	36	even	even	RB
18435	1972	37	with	with	IN
18435	1972	38	the	the	DT
18435	1972	39	edge	edge	NN
18435	1972	40	of	of	IN
18435	1972	41	the	the	DT
18435	1972	42	round	round	NN
18435	1972	43	,	,	,
18435	1972	44	and	and	CC
18435	1972	45	bake	bake	VB
18435	1972	46	in	in	RP
18435	1972	47	a	a	DT
18435	1972	48	hot	hot	JJ
18435	1972	49	oven	oven	NN
18435	1972	50	.	.	.
18435	1973	1	Fill	fill	NN
18435	1973	2	and	and	CC
18435	1973	3	frost	frost	NN
18435	1973	4	.	.	.
18435	1974	1	For	for	IN
18435	1974	2	the	the	DT
18435	1974	3	cream	cream	NN
18435	1974	4	cake	cake	NN
18435	1974	5	mixture	mixture	NN
18435	1974	6	put	put	VB
18435	1974	7	one	one	CD
18435	1974	8	cup	cup	NN
18435	1974	9	of	of	IN
18435	1974	10	boiling	boiling	NN
18435	1974	11	water	water	NN
18435	1974	12	,	,	,
18435	1974	13	one	one	CD
18435	1974	14	-	-	HYPH
18435	1974	15	half	half	NN
18435	1974	16	cup	cup	NN
18435	1974	17	of	of	IN
18435	1974	18	butter	butter	NN
18435	1974	19	and	and	CC
18435	1974	20	one	one	CD
18435	1974	21	level	level	NN
18435	1974	22	tablespoon	tablespoon	NN
18435	1974	23	of	of	IN
18435	1974	24	sugar	sugar	NN
18435	1974	25	together	together	RB
18435	1974	26	in	in	IN
18435	1974	27	a	a	DT
18435	1974	28	saucepan	saucepan	NN
18435	1974	29	and	and	CC
18435	1974	30	boil	boil	VB
18435	1974	31	one	one	CD
18435	1974	32	minute	minute	NN
18435	1974	33	,	,	,
18435	1974	34	then	then	RB
18435	1974	35	add	add	VB
18435	1974	36	one	one	CD
18435	1974	37	and	and	CC
18435	1974	38	three	three	CD
18435	1974	39	-	-	HYPH
18435	1974	40	quarters	quarter	NNS
18435	1974	41	cups	cup	NNS
18435	1974	42	of	of	IN
18435	1974	43	flour	flour	NN
18435	1974	44	all	all	RB
18435	1974	45	at	at	IN
18435	1974	46	once	once	RB
18435	1974	47	.	.	.
18435	1975	1	Stir	stir	VB
18435	1975	2	rapidly	rapidly	RB
18435	1975	3	and	and	CC
18435	1975	4	when	when	WRB
18435	1975	5	the	the	DT
18435	1975	6	cooked	cooked	JJ
18435	1975	7	mixture	mixture	NN
18435	1975	8	cleaves	cleave	NNS
18435	1975	9	from	from	IN
18435	1975	10	the	the	DT
18435	1975	11	pan	pan	NN
18435	1975	12	add	add	VB
18435	1975	13	five	five	CD
18435	1975	14	eggs	egg	NNS
18435	1975	15	one	one	CD
18435	1975	16	at	at	IN
18435	1975	17	a	a	DT
18435	1975	18	time	time	NN
18435	1975	19	,	,	,
18435	1975	20	beating	beat	VBG
18435	1975	21	well	well	RB
18435	1975	22	between	between	IN
18435	1975	23	each	each	DT
18435	1975	24	addition	addition	NN
18435	1975	25	.	.	.
18435	1976	1	Do	do	VB
18435	1976	2	not	not	RB
18435	1976	3	beat	beat	VB
18435	1976	4	the	the	DT
18435	1976	5	eggs	egg	NNS
18435	1976	6	before	before	IN
18435	1976	7	adding	add	VBG
18435	1976	8	.	.	.
18435	1977	1	~COFFEE	~COFFEE	NFP
18435	1977	2	ECLAIRS~--Put	ECLAIRS~--Put	:
18435	1977	3	one	one	CD
18435	1977	4	cup	cup	NN
18435	1977	5	of	of	IN
18435	1977	6	hot	hot	JJ
18435	1977	7	water	water	NN
18435	1977	8	,	,	,
18435	1977	9	one	one	CD
18435	1977	10	-	-	HYPH
18435	1977	11	half	half	NN
18435	1977	12	cup	cup	NN
18435	1977	13	of	of	IN
18435	1977	14	butter	butter	NN
18435	1977	15	and	and	CC
18435	1977	16	one	one	CD
18435	1977	17	-	-	HYPH
18435	1977	18	half	half	NN
18435	1977	19	teaspoon	teaspoon	NN
18435	1977	20	of	of	IN
18435	1977	21	salt	salt	NN
18435	1977	22	in	in	IN
18435	1977	23	a	a	DT
18435	1977	24	small	small	JJ
18435	1977	25	saucepan	saucepan	NN
18435	1977	26	over	over	IN
18435	1977	27	the	the	DT
18435	1977	28	fire	fire	NN
18435	1977	29	.	.	.
18435	1978	1	The	the	DT
18435	1978	2	instant	instant	NN
18435	1978	3	it	-PRON-	PRP
18435	1978	4	boils	boil	VBZ
18435	1978	5	add	add	VB
18435	1978	6	quickly	quickly	RB
18435	1978	7	one	one	CD
18435	1978	8	and	and	CC
18435	1978	9	one	one	CD
18435	1978	10	-	-	HYPH
18435	1978	11	half	half	NN
18435	1978	12	cups	cup	NNS
18435	1978	13	of	of	IN
18435	1978	14	sifted	sift	VBN
18435	1978	15	pastry	pastry	NN
18435	1978	16	flour	flour	NN
18435	1978	17	.	.	.
18435	1979	1	Stir	stir	VB
18435	1979	2	thoroughly	thoroughly	RB
18435	1979	3	for	for	IN
18435	1979	4	five	five	CD
18435	1979	5	minutes	minute	NNS
18435	1979	6	,	,	,
18435	1979	7	or	or	CC
18435	1979	8	till	till	IN
18435	1979	9	it	-PRON-	PRP
18435	1979	10	all	all	DT
18435	1979	11	clears	clear	VBZ
18435	1979	12	from	from	IN
18435	1979	13	the	the	DT
18435	1979	14	pan	pan	NN
18435	1979	15	in	in	IN
18435	1979	16	a	a	DT
18435	1979	17	lump	lump	NN
18435	1979	18	.	.	.
18435	1980	1	Let	let	VB
18435	1980	2	it	-PRON-	PRP
18435	1980	3	cool	cool	VB
18435	1980	4	slightly	slightly	RB
18435	1980	5	and	and	CC
18435	1980	6	then	then	RB
18435	1980	7	add	add	VB
18435	1980	8	five	five	CD
18435	1980	9	eggs	egg	NNS
18435	1980	10	whole	whole	JJ
18435	1980	11	,	,	,
18435	1980	12	one	one	CD
18435	1980	13	at	at	IN
18435	1980	14	a	a	DT
18435	1980	15	time	time	NN
18435	1980	16	.	.	.
18435	1981	1	Mix	mix	VB
18435	1981	2	very	very	RB
18435	1981	3	thoroughly	thoroughly	RB
18435	1981	4	,	,	,
18435	1981	5	then	then	RB
18435	1981	6	drop	drop	VB
18435	1981	7	the	the	DT
18435	1981	8	dough	dough	NN
18435	1981	9	with	with	IN
18435	1981	10	a	a	DT
18435	1981	11	spoon	spoon	NN
18435	1981	12	on	on	RP
18435	1981	13	to	to	IN
18435	1981	14	a	a	DT
18435	1981	15	buttered	butter	VBN
18435	1981	16	baking	baking	NN
18435	1981	17	pan	pan	NN
18435	1981	18	in	in	IN
18435	1981	19	pieces	piece	NNS
18435	1981	20	about	about	IN
18435	1981	21	four	four	CD
18435	1981	22	inches	inch	NNS
18435	1981	23	long	long	JJ
18435	1981	24	and	and	CC
18435	1981	25	one	one	CD
18435	1981	26	and	and	CC
18435	1981	27	one	one	CD
18435	1981	28	-	-	HYPH
18435	1981	29	half	half	NN
18435	1981	30	inches	inch	NNS
18435	1981	31	wide	wide	JJ
18435	1981	32	and	and	CC
18435	1981	33	some	some	DT
18435	1981	34	distance	distance	NN
18435	1981	35	apart	apart	RB
18435	1981	36	.	.	.
18435	1982	1	Bake	bake	VB
18435	1982	2	in	in	RP
18435	1982	3	a	a	DT
18435	1982	4	quick	quick	JJ
18435	1982	5	oven	oven	NN
18435	1982	6	until	until	IN
18435	1982	7	well	well	RB
18435	1982	8	puffed	puff	VBN
18435	1982	9	up	up	RP
18435	1982	10	and	and	CC
18435	1982	11	done	do	VBN
18435	1982	12	through	through	RB
18435	1982	13	;	;	:
18435	1982	14	they	-PRON-	PRP
18435	1982	15	will	will	MD
18435	1982	16	settle	settle	VB
18435	1982	17	as	as	RB
18435	1982	18	soon	soon	RB
18435	1982	19	as	as	IN
18435	1982	20	removed	remove	VBN
18435	1982	21	if	if	IN
18435	1982	22	not	not	RB
18435	1982	23	baked	bake	VBN
18435	1982	24	sufficiently	sufficiently	RB
18435	1982	25	.	.	.
18435	1983	1	When	when	WRB
18435	1983	2	cool	cool	JJ
18435	1983	3	,	,	,
18435	1983	4	cut	cut	VBN
18435	1983	5	along	along	IN
18435	1983	6	one	one	CD
18435	1983	7	edge	edge	NN
18435	1983	8	and	and	CC
18435	1983	9	fill	fill	VB
18435	1983	10	with	with	IN
18435	1983	11	the	the	DT
18435	1983	12	prepared	prepare	VBN
18435	1983	13	cream	cream	NN
18435	1983	14	and	and	CC
18435	1983	15	frost	frost	VB
18435	1983	16	with	with	IN
18435	1983	17	coffee	coffee	NN
18435	1983	18	icing	ice	VBG
18435	1983	19	.	.	.
18435	1984	1	~CRUMPETS~--Scald	~CRUMPETS~--Scald	NFP
18435	1984	2	two	two	CD
18435	1984	3	cups	cup	NNS
18435	1984	4	of	of	IN
18435	1984	5	milk	milk	NN
18435	1984	6	,	,	,
18435	1984	7	add	add	VB
18435	1984	8	four	four	CD
18435	1984	9	tablespoons	tablespoon	NNS
18435	1984	10	of	of	IN
18435	1984	11	melted	melted	JJ
18435	1984	12	butter	butter	NN
18435	1984	13	and	and	CC
18435	1984	14	when	when	WRB
18435	1984	15	lukewarm	lukewarm	VB
18435	1984	16	one	one	CD
18435	1984	17	level	level	NN
18435	1984	18	teaspoon	teaspoon	NN
18435	1984	19	of	of	IN
18435	1984	20	salt	salt	NN
18435	1984	21	and	and	CC
18435	1984	22	three	three	CD
18435	1984	23	and	and	CC
18435	1984	24	one	one	CD
18435	1984	25	-	-	HYPH
18435	1984	26	half	half	NN
18435	1984	27	cups	cup	NNS
18435	1984	28	of	of	IN
18435	1984	29	flour	flour	NN
18435	1984	30	.	.	.
18435	1985	1	Beat	beat	VB
18435	1985	2	hard	hard	RB
18435	1985	3	,	,	,
18435	1985	4	add	add	VB
18435	1985	5	one	one	CD
18435	1985	6	-	-	HYPH
18435	1985	7	half	half	NN
18435	1985	8	yeast	yeast	NN
18435	1985	9	cake	cake	NN
18435	1985	10	,	,	,
18435	1985	11	dissolved	dissolve	VBN
18435	1985	12	in	in	IN
18435	1985	13	one	one	CD
18435	1985	14	-	-	HYPH
18435	1985	15	half	half	NN
18435	1985	16	cup	cup	NN
18435	1985	17	of	of	IN
18435	1985	18	lukewarm	lukewarm	JJ
18435	1985	19	water	water	NN
18435	1985	20	and	and	CC
18435	1985	21	beat	beat	VBD
18435	1985	22	again	again	RB
18435	1985	23	.	.	.
18435	1986	1	Let	let	VB
18435	1986	2	rise	rise	NN
18435	1986	3	until	until	IN
18435	1986	4	light	light	NN
18435	1986	5	,	,	,
18435	1986	6	then	then	RB
18435	1986	7	grease	grease	VB
18435	1986	8	large	large	JJ
18435	1986	9	muffin	muffin	NN
18435	1986	10	rings	ring	NNS
18435	1986	11	and	and	CC
18435	1986	12	set	set	VBD
18435	1986	13	them	-PRON-	PRP
18435	1986	14	on	on	IN
18435	1986	15	a	a	DT
18435	1986	16	hot	hot	JJ
18435	1986	17	griddle	griddle	NN
18435	1986	18	.	.	.
18435	1987	1	Fill	fill	VB
18435	1987	2	each	each	DT
18435	1987	3	ring	ring	NN
18435	1987	4	not	not	RB
18435	1987	5	over	over	IN
18435	1987	6	half	half	NN
18435	1987	7	full	full	JJ
18435	1987	8	and	and	CC
18435	1987	9	bake	bake	VB
18435	1987	10	slowly	slowly	RB
18435	1987	11	until	until	IN
18435	1987	12	a	a	DT
18435	1987	13	light	light	JJ
18435	1987	14	brown	brown	NN
18435	1987	15	,	,	,
18435	1987	16	turn	turn	VB
18435	1987	17	rings	ring	NNS
18435	1987	18	and	and	CC
18435	1987	19	contents	content	NNS
18435	1987	20	over	over	RP
18435	1987	21	,	,	,
18435	1987	22	bake	bake	VBP
18435	1987	23	a	a	DT
18435	1987	24	little	little	RB
18435	1987	25	longer	long	RBR
18435	1987	26	,	,	,
18435	1987	27	then	then	RB
18435	1987	28	slip	slip	VB
18435	1987	29	rings	ring	NNS
18435	1987	30	off	off	RP
18435	1987	31	.	.	.
18435	1988	1	Serve	serve	VB
18435	1988	2	hot	hot	JJ
18435	1988	3	.	.	.
18435	1989	1	If	if	IN
18435	1989	2	any	any	DT
18435	1989	3	are	be	VBP
18435	1989	4	left	leave	VBN
18435	1989	5	over	over	RP
18435	1989	6	,	,	,
18435	1989	7	split	split	NN
18435	1989	8	,	,	,
18435	1989	9	toast	toast	NN
18435	1989	10	and	and	CC
18435	1989	11	butter	butter	VB
18435	1989	12	them	-PRON-	PRP
18435	1989	13	.	.	.
18435	1990	1	~CRULLERS~--Scald	~CRULLERS~--Scald	:
18435	1990	2	one	one	CD
18435	1990	3	cup	cup	NN
18435	1990	4	of	of	IN
18435	1990	5	milk	milk	NN
18435	1990	6	,	,	,
18435	1990	7	and	and	CC
18435	1990	8	when	when	WRB
18435	1990	9	lukewarm	lukewarm	NNP
18435	1990	10	add	add	VBP
18435	1990	11	one	one	CD
18435	1990	12	yeast	yeast	NN
18435	1990	13	cake	cake	NN
18435	1990	14	dissolved	dissolve	VBN
18435	1990	15	in	in	IN
18435	1990	16	one	one	CD
18435	1990	17	-	-	HYPH
18435	1990	18	quarter	quarter	NN
18435	1990	19	cup	cup	NN
18435	1990	20	of	of	IN
18435	1990	21	lukewarm	lukewarm	JJ
18435	1990	22	water	water	NN
18435	1990	23	,	,	,
18435	1990	24	and	and	CC
18435	1990	25	add	add	VB
18435	1990	26	one	one	CD
18435	1990	27	and	and	CC
18435	1990	28	one	one	CD
18435	1990	29	-	-	HYPH
18435	1990	30	half	half	NN
18435	1990	31	cups	cup	NNS
18435	1990	32	of	of	IN
18435	1990	33	flour	flour	NN
18435	1990	34	and	and	CC
18435	1990	35	a	a	DT
18435	1990	36	level	level	NN
18435	1990	37	teaspoon	teaspoon	NN
18435	1990	38	of	of	IN
18435	1990	39	salt	salt	NN
18435	1990	40	.	.	.
18435	1991	1	Cover	cover	VB
18435	1991	2	and	and	CC
18435	1991	3	let	let	VB
18435	1991	4	rise	rise	VB
18435	1991	5	until	until	IN
18435	1991	6	very	very	RB
18435	1991	7	light	light	JJ
18435	1991	8	;	;	:
18435	1991	9	add	add	VB
18435	1991	10	one	one	CD
18435	1991	11	cup	cup	NN
18435	1991	12	of	of	IN
18435	1991	13	sugar	sugar	NN
18435	1991	14	,	,	,
18435	1991	15	one	one	CD
18435	1991	16	-	-	HYPH
18435	1991	17	quarter	quarter	NN
18435	1991	18	cup	cup	NN
18435	1991	19	of	of	IN
18435	1991	20	melted	melted	JJ
18435	1991	21	butter	butter	NN
18435	1991	22	,	,	,
18435	1991	23	three	three	CD
18435	1991	24	well	well	RB
18435	1991	25	beaten	beat	VBN
18435	1991	26	eggs	egg	NNS
18435	1991	27	,	,	,
18435	1991	28	one	one	CD
18435	1991	29	-	-	HYPH
18435	1991	30	half	half	NN
18435	1991	31	of	of	IN
18435	1991	32	a	a	DT
18435	1991	33	small	small	JJ
18435	1991	34	nutmeg	nutmeg	NNS
18435	1991	35	grated	grate	VBN
18435	1991	36	and	and	CC
18435	1991	37	enough	enough	RB
18435	1991	38	more	more	JJR
18435	1991	39	flour	flour	NN
18435	1991	40	to	to	TO
18435	1991	41	make	make	VB
18435	1991	42	a	a	DT
18435	1991	43	stiff	stiff	JJ
18435	1991	44	dough	dough	NN
18435	1991	45	.	.	.
18435	1992	1	Cover	cover	VB
18435	1992	2	and	and	CC
18435	1992	3	let	let	VB
18435	1992	4	rise	rise	NN
18435	1992	5	light	light	NN
18435	1992	6	,	,	,
18435	1992	7	turn	turn	VB
18435	1992	8	on	on	RP
18435	1992	9	to	to	IN
18435	1992	10	a	a	DT
18435	1992	11	floured	floured	JJ
18435	1992	12	board	board	NN
18435	1992	13	and	and	CC
18435	1992	14	roll	roll	VB
18435	1992	15	out	out	RP
18435	1992	16	lightly	lightly	RB
18435	1992	17	.	.	.
18435	1993	1	Cut	cut	VB
18435	1993	2	into	into	IN
18435	1993	3	long	long	JJ
18435	1993	4	narrow	narrow	JJ
18435	1993	5	strips	strip	NNS
18435	1993	6	and	and	CC
18435	1993	7	let	let	VB
18435	1993	8	rise	rise	NN
18435	1993	9	on	on	IN
18435	1993	10	the	the	DT
18435	1993	11	board	board	NN
18435	1993	12	.	.	.
18435	1994	1	Now	now	RB
18435	1994	2	twist	twist	VB
18435	1994	3	the	the	DT
18435	1994	4	strips	strip	NNS
18435	1994	5	and	and	CC
18435	1994	6	fry	fry	NN
18435	1994	7	until	until	IN
18435	1994	8	a	a	DT
18435	1994	9	light	light	JJ
18435	1994	10	brown	brown	JJ
18435	1994	11	color	color	NN
18435	1994	12	,	,	,
18435	1994	13	and	and	CC
18435	1994	14	dust	dust	NN
18435	1994	15	over	over	RB
18435	1994	16	with	with	IN
18435	1994	17	powdered	powdered	JJ
18435	1994	18	sugar	sugar	NN
18435	1994	19	.	.	.
18435	1995	1	~DUTCH	~dutch	LS
18435	1995	2	CRULLERS~--Cream	CRULLERS~--Cream	:
18435	1995	3	one	one	CD
18435	1995	4	cup	cup	NN
18435	1995	5	of	of	IN
18435	1995	6	sugar	sugar	NN
18435	1995	7	and	and	CC
18435	1995	8	one	one	CD
18435	1995	9	-	-	HYPH
18435	1995	10	half	half	NN
18435	1995	11	cup	cup	NN
18435	1995	12	of	of	IN
18435	1995	13	butter	butter	NN
18435	1995	14	,	,	,
18435	1995	15	add	add	VB
18435	1995	16	one	one	CD
18435	1995	17	egg	egg	NN
18435	1995	18	and	and	CC
18435	1995	19	beat	beat	VBD
18435	1995	20	,	,	,
18435	1995	21	then	then	RB
18435	1995	22	one	one	CD
18435	1995	23	cup	cup	NN
18435	1995	24	of	of	IN
18435	1995	25	sour	sour	JJ
18435	1995	26	milk	milk	NN
18435	1995	27	.	.	.
18435	1996	1	Sift	sift	VB
18435	1996	2	one	one	CD
18435	1996	3	level	level	NN
18435	1996	4	teaspoon	teaspoon	NN
18435	1996	5	of	of	IN
18435	1996	6	flour	flour	NN
18435	1996	7	and	and	CC
18435	1996	8	add	add	VB
18435	1996	9	to	to	IN
18435	1996	10	the	the	DT
18435	1996	11	mixture	mixture	NN
18435	1996	12	,	,	,
18435	1996	13	now	now	RB
18435	1996	14	beat	beat	VBN
18435	1996	15	in	in	IN
18435	1996	16	enough	enough	JJ
18435	1996	17	sifted	sift	VBN
18435	1996	18	pastry	pastry	NN
18435	1996	19	flour	flour	NN
18435	1996	20	to	to	TO
18435	1996	21	make	make	VB
18435	1996	22	a	a	DT
18435	1996	23	dough	dough	NN
18435	1996	24	that	that	WDT
18435	1996	25	can	can	MD
18435	1996	26	be	be	VB
18435	1996	27	rolled	roll	VBN
18435	1996	28	out	out	RP
18435	1996	29	.	.	.
18435	1997	1	Cut	cut	VB
18435	1997	2	in	in	IN
18435	1997	3	rings	ring	NNS
18435	1997	4	and	and	CC
18435	1997	5	taking	take	VBG
18435	1997	6	hold	hold	NN
18435	1997	7	of	of	IN
18435	1997	8	each	each	DT
18435	1997	9	side	side	NN
18435	1997	10	of	of	IN
18435	1997	11	a	a	DT
18435	1997	12	ring	ring	NN
18435	1997	13	twist	twist	NN
18435	1997	14	it	-PRON-	PRP
18435	1997	15	inside	inside	RB
18435	1997	16	out	out	RP
18435	1997	17	.	.	.
18435	1998	1	Fry	fry	NN
18435	1998	2	in	in	IN
18435	1998	3	deep	deep	JJ
18435	1998	4	hot	hot	JJ
18435	1998	5	fat	fat	NN
18435	1998	6	.	.	.
18435	1999	1	~INDIVIDUAL	~INDIVIDUAL	NFP
18435	1999	2	SHORTCAKES~--Sift	SHORTCAKES~--Sift	NNP
18435	1999	3	two	two	CD
18435	1999	4	cups	cup	NNS
18435	1999	5	of	of	IN
18435	1999	6	flour	flour	NN
18435	1999	7	,	,	,
18435	1999	8	three	three	CD
18435	1999	9	teaspoons	teaspoon	NNS
18435	1999	10	of	of	IN
18435	1999	11	baking	bake	VBG
18435	1999	12	powder	powder	NN
18435	1999	13	,	,	,
18435	1999	14	and	and	CC
18435	1999	15	one	one	CD
18435	1999	16	-	-	HYPH
18435	1999	17	half	half	NN
18435	1999	18	level	level	NN
18435	1999	19	teaspoon	teaspoon	NN
18435	1999	20	of	of	IN
18435	1999	21	salt	salt	NN
18435	1999	22	together	together	RB
18435	1999	23	.	.	.
18435	2000	1	Add	add	VB
18435	2000	2	two	two	CD
18435	2000	3	well	well	RB
18435	2000	4	beaten	beat	VBN
18435	2000	5	eggs	egg	NNS
18435	2000	6	and	and	CC
18435	2000	7	one	one	CD
18435	2000	8	-	-	HYPH
18435	2000	9	half	half	NN
18435	2000	10	cup	cup	NN
18435	2000	11	of	of	IN
18435	2000	12	melted	melted	JJ
18435	2000	13	butter	butter	NN
18435	2000	14	.	.	.
18435	2001	1	Beat	beat	VB
18435	2001	2	and	and	CC
18435	2001	3	pour	pour	VB
18435	2001	4	into	into	IN
18435	2001	5	greased	greased	JJ
18435	2001	6	muffin	muffin	NN
18435	2001	7	pans	pan	NNS
18435	2001	8	until	until	IN
18435	2001	9	they	-PRON-	PRP
18435	2001	10	are	be	VBP
18435	2001	11	two	two	CD
18435	2001	12	-	-	HYPH
18435	2001	13	thirds	third	NNS
18435	2001	14	full	full	JJ
18435	2001	15	.	.	.
18435	2002	1	Bake	bake	VB
18435	2002	2	in	in	IN
18435	2002	3	a	a	DT
18435	2002	4	hot	hot	JJ
18435	2002	5	oven	oven	NN
18435	2002	6	,	,	,
18435	2002	7	then	then	RB
18435	2002	8	split	split	NN
18435	2002	9	and	and	CC
18435	2002	10	butter	butter	NN
18435	2002	11	.	.	.
18435	2003	1	Crush	crush	VB
18435	2003	2	a	a	DT
18435	2003	3	quart	quart	NN
18435	2003	4	box	box	NN
18435	2003	5	of	of	IN
18435	2003	6	any	any	DT
18435	2003	7	kind	kind	NN
18435	2003	8	of	of	IN
18435	2003	9	berries	berry	NNS
18435	2003	10	,	,	,
18435	2003	11	sprinkle	sprinkle	VB
18435	2003	12	with	with	IN
18435	2003	13	one	one	CD
18435	2003	14	-	-	HYPH
18435	2003	15	half	half	NN
18435	2003	16	of	of	IN
18435	2003	17	cup	cup	NN
18435	2003	18	of	of	IN
18435	2003	19	sugar	sugar	NN
18435	2003	20	and	and	CC
18435	2003	21	use	use	VB
18435	2003	22	as	as	IN
18435	2003	23	a	a	DT
18435	2003	24	filling	filling	NN
18435	2003	25	for	for	IN
18435	2003	26	the	the	DT
18435	2003	27	little	little	JJ
18435	2003	28	shortcakes	shortcake	NNS
18435	2003	29	.	.	.
18435	2004	1	~RAISED	~RAISED	NFP
18435	2004	2	DOUGHNUTS~--Scald	DOUGHNUTS~--Scald	NNP
18435	2004	3	one	one	CD
18435	2004	4	cup	cup	NN
18435	2004	5	of	of	IN
18435	2004	6	milk	milk	NN
18435	2004	7	.	.	.
18435	2005	1	When	when	WRB
18435	2005	2	lukewarm	lukewarm	NNP
18435	2005	3	add	add	VBP
18435	2005	4	one	one	CD
18435	2005	5	-	-	HYPH
18435	2005	6	quarter	quarter	NN
18435	2005	7	of	of	IN
18435	2005	8	a	a	DT
18435	2005	9	yeast	yeast	NN
18435	2005	10	cake	cake	NN
18435	2005	11	dissolved	dissolve	VBN
18435	2005	12	in	in	IN
18435	2005	13	one	one	CD
18435	2005	14	-	-	HYPH
18435	2005	15	quarter	quarter	NN
18435	2005	16	of	of	IN
18435	2005	17	a	a	DT
18435	2005	18	cup	cup	NN
18435	2005	19	of	of	IN
18435	2005	20	lukewarm	lukewarm	JJ
18435	2005	21	water	water	NN
18435	2005	22	,	,	,
18435	2005	23	one	one	CD
18435	2005	24	teaspoon	teaspoon	NN
18435	2005	25	salt	salt	NN
18435	2005	26	and	and	CC
18435	2005	27	flour	flour	NN
18435	2005	28	enough	enough	RB
18435	2005	29	to	to	TO
18435	2005	30	make	make	VB
18435	2005	31	a	a	DT
18435	2005	32	stiff	stiff	JJ
18435	2005	33	batter	batter	NN
18435	2005	34	.	.	.
18435	2006	1	Let	let	VB
18435	2006	2	it	-PRON-	PRP
18435	2006	3	rise	rise	VB
18435	2006	4	over	over	IN
18435	2006	5	night	night	NN
18435	2006	6	.	.	.
18435	2007	1	In	in	IN
18435	2007	2	the	the	DT
18435	2007	3	morning	morning	NN
18435	2007	4	add	add	VB
18435	2007	5	one	one	CD
18435	2007	6	-	-	HYPH
18435	2007	7	third	third	NN
18435	2007	8	of	of	IN
18435	2007	9	a	a	DT
18435	2007	10	cup	cup	NN
18435	2007	11	of	of	IN
18435	2007	12	shortening	shorten	VBG
18435	2007	13	(	(	-LRB-
18435	2007	14	butter	butter	NN
18435	2007	15	and	and	CC
18435	2007	16	lard	lard	NN
18435	2007	17	mixed	mixed	JJ
18435	2007	18	)	)	-RRB-
18435	2007	19	,	,	,
18435	2007	20	one	one	CD
18435	2007	21	cup	cup	NNP
18435	2007	22	light	light	NNP
18435	2007	23	brown	brown	NNP
18435	2007	24	sugar	sugar	NNP
18435	2007	25	,	,	,
18435	2007	26	two	two	CD
18435	2007	27	eggs	egg	NNS
18435	2007	28	well	well	RB
18435	2007	29	beaten	beat	VBN
18435	2007	30	,	,	,
18435	2007	31	one	one	CD
18435	2007	32	-	-	HYPH
18435	2007	33	half	half	NN
18435	2007	34	nutmeg	nutmeg	NNS
18435	2007	35	grated	grate	VBN
18435	2007	36	and	and	CC
18435	2007	37	enough	enough	JJ
18435	2007	38	flour	flour	NN
18435	2007	39	to	to	TO
18435	2007	40	make	make	VB
18435	2007	41	a	a	DT
18435	2007	42	stiff	stiff	JJ
18435	2007	43	dough	dough	NN
18435	2007	44	.	.	.
18435	2008	1	Let	let	VB
18435	2008	2	it	-PRON-	PRP
18435	2008	3	rise	rise	VB
18435	2008	4	again	again	RB
18435	2008	5	,	,	,
18435	2008	6	toss	toss	VB
18435	2008	7	on	on	IN
18435	2008	8	floured	floured	JJ
18435	2008	9	board	board	NN
18435	2008	10	,	,	,
18435	2008	11	pat	pat	NN
18435	2008	12	and	and	CC
18435	2008	13	roll	roll	VB
18435	2008	14	out	out	RP
18435	2008	15	.	.	.
18435	2009	1	Shape	shape	VB
18435	2009	2	with	with	IN
18435	2009	3	the	the	DT
18435	2009	4	biscuit	biscuit	NN
18435	2009	5	cutter	cutter	NN
18435	2009	6	and	and	CC
18435	2009	7	work	work	VB
18435	2009	8	between	between	IN
18435	2009	9	the	the	DT
18435	2009	10	hands	hand	NNS
18435	2009	11	until	until	IN
18435	2009	12	round	round	NN
18435	2009	13	.	.	.
18435	2010	1	Place	place	NN
18435	2010	2	on	on	IN
18435	2010	3	the	the	DT
18435	2010	4	floured	floured	JJ
18435	2010	5	board	board	NN
18435	2010	6	,	,	,
18435	2010	7	let	let	VB
18435	2010	8	rise	rise	VB
18435	2010	9	one	one	CD
18435	2010	10	hour	hour	NN
18435	2010	11	,	,	,
18435	2010	12	turn	turn	VB
18435	2010	13	and	and	CC
18435	2010	14	let	let	VB
18435	2010	15	rise	rise	VB
18435	2010	16	again	again	RB
18435	2010	17	.	.	.
18435	2011	1	Fry	fry	NN
18435	2011	2	in	in	IN
18435	2011	3	deep	deep	JJ
18435	2011	4	fat	fat	NN
18435	2011	5	and	and	CC
18435	2011	6	drain	drain	VB
18435	2011	7	on	on	IN
18435	2011	8	brown	brown	JJ
18435	2011	9	paper	paper	NN
18435	2011	10	.	.	.
18435	2012	1	Cool	cool	UH
18435	2012	2	and	and	CC
18435	2012	3	roll	roll	VB
18435	2012	4	in	in	RP
18435	2012	5	powdered	powdered	JJ
18435	2012	6	sugar	sugar	NN
18435	2012	7	.	.	.
18435	2013	1	~SOUR	~SOUR	NFP
18435	2013	2	MILK	MILK	NNP
18435	2013	3	DOUGHNUTS~--Beat	doughnuts~--beat	$
18435	2013	4	two	two	CD
18435	2013	5	eggs	egg	NNS
18435	2013	6	light	light	NN
18435	2013	7	,	,	,
18435	2013	8	add	add	VB
18435	2013	9	one	one	CD
18435	2013	10	cup	cup	NN
18435	2013	11	of	of	IN
18435	2013	12	sugar	sugar	NN
18435	2013	13	and	and	CC
18435	2013	14	beat	beat	VBD
18435	2013	15	,	,	,
18435	2013	16	one	one	CD
18435	2013	17	-	-	HYPH
18435	2013	18	half	half	NN
18435	2013	19	cup	cup	NN
18435	2013	20	of	of	IN
18435	2013	21	butter	butter	NN
18435	2013	22	and	and	CC
18435	2013	23	lard	lard	NN
18435	2013	24	mixed	mixed	JJ
18435	2013	25	,	,	,
18435	2013	26	and	and	CC
18435	2013	27	beat	beat	VBD
18435	2013	28	again	again	RB
18435	2013	29	.	.	.
18435	2014	1	Stir	stir	VB
18435	2014	2	one	one	CD
18435	2014	3	level	level	NN
18435	2014	4	teaspoon	teaspoon	NN
18435	2014	5	of	of	IN
18435	2014	6	soda	soda	NN
18435	2014	7	into	into	IN
18435	2014	8	one	one	CD
18435	2014	9	pint	pint	NN
18435	2014	10	of	of	IN
18435	2014	11	sour	sour	JJ
18435	2014	12	milk	milk	NN
18435	2014	13	,	,	,
18435	2014	14	add	add	VB
18435	2014	15	to	to	IN
18435	2014	16	the	the	DT
18435	2014	17	other	other	JJ
18435	2014	18	ingredients	ingredient	NNS
18435	2014	19	and	and	CC
18435	2014	20	mix	mix	VB
18435	2014	21	with	with	IN
18435	2014	22	enough	enough	JJ
18435	2014	23	sifted	sift	VBN
18435	2014	24	pastry	pastry	NN
18435	2014	25	flour	flour	NN
18435	2014	26	to	to	TO
18435	2014	27	make	make	VB
18435	2014	28	a	a	DT
18435	2014	29	dough	dough	NN
18435	2014	30	as	as	RB
18435	2014	31	soft	soft	JJ
18435	2014	32	as	as	IN
18435	2014	33	can	can	MD
18435	2014	34	be	be	VB
18435	2014	35	rolled	roll	VBN
18435	2014	36	.	.	.
18435	2015	1	Take	take	VB
18435	2015	2	a	a	DT
18435	2015	3	part	part	NN
18435	2015	4	at	at	IN
18435	2015	5	a	a	DT
18435	2015	6	time	time	NN
18435	2015	7	,	,	,
18435	2015	8	roll	roll	VB
18435	2015	9	half	half	PDT
18435	2015	10	an	an	DT
18435	2015	11	inch	inch	NN
18435	2015	12	thick	thick	JJ
18435	2015	13	,	,	,
18435	2015	14	cut	cut	VBN
18435	2015	15	in	in	IN
18435	2015	16	rings	ring	NNS
18435	2015	17	and	and	CC
18435	2015	18	fry	fry	NN
18435	2015	19	.	.	.
18435	2016	1	Use	Use	NNP
18435	2016	2	nutmeg	nutmeg	NNP
18435	2016	3	,	,	,
18435	2016	4	cinnamon	cinnamon	NN
18435	2016	5	,	,	,
18435	2016	6	or	or	CC
18435	2016	7	any	any	DT
18435	2016	8	flavoring	flavoring	NN
18435	2016	9	liked	like	VBD
18435	2016	10	.	.	.
18435	2017	1	These	these	DT
18435	2017	2	doughnuts	doughnut	NNS
18435	2017	3	are	be	VBP
18435	2017	4	good	good	JJ
18435	2017	5	for	for	IN
18435	2017	6	the	the	DT
18435	2017	7	picnic	picnic	NN
18435	2017	8	basket	basket	NN
18435	2017	9	or	or	CC
18435	2017	10	to	to	TO
18435	2017	11	carry	carry	VB
18435	2017	12	out	out	RP
18435	2017	13	to	to	IN
18435	2017	14	the	the	DT
18435	2017	15	boys	boy	NNS
18435	2017	16	at	at	IN
18435	2017	17	their	-PRON-	PRP$
18435	2017	18	camp	camp	NN
18435	2017	19	.	.	.
18435	2018	1	~SUGAR	~SUGAR	NFP
18435	2018	2	COOKIES~--Beat	cookies~--beat	CD
18435	2018	3	to	to	IN
18435	2018	4	a	a	DT
18435	2018	5	cream	cream	NN
18435	2018	6	one	one	CD
18435	2018	7	cupful	cupful	NN
18435	2018	8	of	of	IN
18435	2018	9	shortening	shorten	VBG
18435	2018	10	,	,	,
18435	2018	11	half	half	JJ
18435	2018	12	lard	lard	NN
18435	2018	13	and	and	CC
18435	2018	14	half	half	NN
18435	2018	15	butter	butter	NN
18435	2018	16	,	,	,
18435	2018	17	one	one	CD
18435	2018	18	cupful	cupful	JJ
18435	2018	19	granulated	granulate	VBN
18435	2018	20	sugar	sugar	NN
18435	2018	21	.	.	.
18435	2019	1	Add	add	VB
18435	2019	2	one	one	CD
18435	2019	3	cup	cup	NN
18435	2019	4	rich	rich	JJ
18435	2019	5	sour	sour	JJ
18435	2019	6	cream	cream	NN
18435	2019	7	and	and	CC
18435	2019	8	two	two	CD
18435	2019	9	eggs	egg	NNS
18435	2019	10	unbeaten	unbeaten	JJ
18435	2019	11	,	,	,
18435	2019	12	four	four	CD
18435	2019	13	cupfuls	cupful	NNS
18435	2019	14	flour	flour	NN
18435	2019	15	sifted	sift	VBN
18435	2019	16	with	with	IN
18435	2019	17	one	one	CD
18435	2019	18	teaspoonful	teaspoonful	JJ
18435	2019	19	soda	soda	NN
18435	2019	20	and	and	CC
18435	2019	21	a	a	DT
18435	2019	22	half	half	JJ
18435	2019	23	teaspoonful	teaspoonful	JJ
18435	2019	24	baking	baking	NN
18435	2019	25	powder	powder	NN
18435	2019	26	.	.	.
18435	2020	1	Stir	stir	VB
18435	2020	2	just	just	RB
18435	2020	3	enough	enough	RB
18435	2020	4	to	to	TO
18435	2020	5	make	make	VB
18435	2020	6	a	a	DT
18435	2020	7	stiff	stiff	JJ
18435	2020	8	dough	dough	NN
18435	2020	9	,	,	,
18435	2020	10	toss	toss	VB
18435	2020	11	on	on	IN
18435	2020	12	to	to	IN
18435	2020	13	the	the	DT
18435	2020	14	lightly	lightly	RB
18435	2020	15	floured	flour	VBN
18435	2020	16	molding	molding	NNP
18435	2020	17	board	board	NN
18435	2020	18	and	and	CC
18435	2020	19	knead	knead	VB
18435	2020	20	another	another	DT
18435	2020	21	cupful	cupful	NN
18435	2020	22	of	of	IN
18435	2020	23	flour	flour	NN
18435	2020	24	into	into	IN
18435	2020	25	it	-PRON-	PRP
18435	2020	26	.	.	.
18435	2021	1	This	this	DT
18435	2021	2	mixing	mixing	NN
18435	2021	3	gives	give	VBZ
18435	2021	4	the	the	DT
18435	2021	5	cookies	cookie	NNS
18435	2021	6	a	a	DT
18435	2021	7	fine	fine	JJ
18435	2021	8	grain	grain	NN
18435	2021	9	.	.	.
18435	2022	1	Flavor	flavor	NN
18435	2022	2	with	with	IN
18435	2022	3	a	a	DT
18435	2022	4	little	little	JJ
18435	2022	5	nutmeg	nutmeg	NN
18435	2022	6	,	,	,
18435	2022	7	roll	roll	VB
18435	2022	8	out	out	RP
18435	2022	9	,	,	,
18435	2022	10	cut	cut	VBN
18435	2022	11	into	into	IN
18435	2022	12	cookies	cookie	NNS
18435	2022	13	,	,	,
18435	2022	14	and	and	CC
18435	2022	15	bake	bake	NN
18435	2022	16	.	.	.
18435	2023	1	~SOFT	~SOFT	NFP
18435	2023	2	GINGER	GINGER	NNP
18435	2023	3	COOKIES~--Put	COOKIES~--Put	VBD
18435	2023	4	a	a	DT
18435	2023	5	level	level	NN
18435	2023	6	teaspoon	teaspoon	NN
18435	2023	7	of	of	IN
18435	2023	8	soda	soda	NN
18435	2023	9	in	in	IN
18435	2023	10	a	a	DT
18435	2023	11	measuring	measure	VBG
18435	2023	12	cup	cup	NN
18435	2023	13	,	,	,
18435	2023	14	add	add	VB
18435	2023	15	three	three	CD
18435	2023	16	tablespoons	tablespoon	NNS
18435	2023	17	of	of	IN
18435	2023	18	boiling	boil	VBG
18435	2023	19	water	water	NN
18435	2023	20	,	,	,
18435	2023	21	one	one	CD
18435	2023	22	-	-	HYPH
18435	2023	23	quarter	quarter	NN
18435	2023	24	cup	cup	NN
18435	2023	25	of	of	IN
18435	2023	26	melted	melted	JJ
18435	2023	27	butter	butter	NN
18435	2023	28	or	or	CC
18435	2023	29	lard	lard	NN
18435	2023	30	,	,	,
18435	2023	31	a	a	DT
18435	2023	32	saltspoon	saltspoon	NN
18435	2023	33	of	of	IN
18435	2023	34	salt	salt	NN
18435	2023	35	,	,	,
18435	2023	36	a	a	DT
18435	2023	37	level	level	NN
18435	2023	38	teaspoon	teaspoon	NN
18435	2023	39	of	of	IN
18435	2023	40	ginger	ginger	NN
18435	2023	41	,	,	,
18435	2023	42	and	and	CC
18435	2023	43	enough	enough	JJ
18435	2023	44	sifted	sift	VBN
18435	2023	45	pastry	pastry	NN
18435	2023	46	flour	flour	NN
18435	2023	47	to	to	TO
18435	2023	48	make	make	VB
18435	2023	49	a	a	DT
18435	2023	50	dough	dough	NN
18435	2023	51	as	as	RB
18435	2023	52	soft	soft	JJ
18435	2023	53	as	as	IN
18435	2023	54	can	can	MD
18435	2023	55	be	be	VB
18435	2023	56	handled	handle	VBN
18435	2023	57	.	.	.
18435	2024	1	Shape	shape	VB
18435	2024	2	small	small	JJ
18435	2024	3	bits	bit	NNS
18435	2024	4	of	of	IN
18435	2024	5	dough	dough	NN
18435	2024	6	,	,	,
18435	2024	7	lay	lie	VBD
18435	2024	8	in	in	IN
18435	2024	9	the	the	DT
18435	2024	10	greased	grease	VBN
18435	2024	11	baking	baking	NN
18435	2024	12	pan	pan	NN
18435	2024	13	and	and	CC
18435	2024	14	press	press	VB
18435	2024	15	out	out	RP
18435	2024	16	half	half	PDT
18435	2024	17	an	an	DT
18435	2024	18	inch	inch	NN
18435	2024	19	thick	thick	JJ
18435	2024	20	;	;	:
18435	2024	21	bake	bake	VB
18435	2024	22	carefully	carefully	RB
18435	2024	23	.	.	.
18435	2025	1	CANDIES	candy	NNS
18435	2025	2	~CANDIED	~CANDIED	NFP
18435	2025	3	VIOLETS~--Gather	violets~--gather	ADD
18435	2025	4	the	the	DT
18435	2025	5	required	require	VBN
18435	2025	6	quantity	quantity	NN
18435	2025	7	of	of	IN
18435	2025	8	perfect	perfect	JJ
18435	2025	9	sweet	sweet	JJ
18435	2025	10	violets	violet	NNS
18435	2025	11	,	,	,
18435	2025	12	white	white	JJ
18435	2025	13	or	or	CC
18435	2025	14	blue	blue	JJ
18435	2025	15	.	.	.
18435	2026	1	If	if	IN
18435	2026	2	possible	possible	JJ
18435	2026	3	,	,	,
18435	2026	4	pick	pick	VBP
18435	2026	5	in	in	IN
18435	2026	6	the	the	DT
18435	2026	7	early	early	JJ
18435	2026	8	morning	morning	NN
18435	2026	9	while	while	IN
18435	2026	10	the	the	DT
18435	2026	11	dew	dew	NN
18435	2026	12	is	be	VBZ
18435	2026	13	still	still	RB
18435	2026	14	on	on	IN
18435	2026	15	them	-PRON-	PRP
18435	2026	16	.	.	.
18435	2027	1	Spread	spread	VB
18435	2027	2	on	on	IN
18435	2027	3	an	an	DT
18435	2027	4	inverted	inverted	JJ
18435	2027	5	sieve	sieve	NN
18435	2027	6	and	and	CC
18435	2027	7	stand	stand	VB
18435	2027	8	in	in	IN
18435	2027	9	the	the	DT
18435	2027	10	air	air	NN
18435	2027	11	until	until	IN
18435	2027	12	dried	dry	VBN
18435	2027	13	,	,	,
18435	2027	14	but	but	CC
18435	2027	15	not	not	RB
18435	2027	16	crisp	crisp	JJ
18435	2027	17	.	.	.
18435	2028	1	Make	make	VB
18435	2028	2	a	a	DT
18435	2028	3	sirup	sirup	NN
18435	2028	4	,	,	,
18435	2028	5	using	use	VBG
18435	2028	6	a	a	DT
18435	2028	7	half	half	JJ
18435	2028	8	pound	pound	NN
18435	2028	9	of	of	IN
18435	2028	10	pure	pure	JJ
18435	2028	11	granulated	granulated	JJ
18435	2028	12	sugar	sugar	NN
18435	2028	13	and	and	CC
18435	2028	14	a	a	DT
18435	2028	15	half	half	JJ
18435	2028	16	pint	pint	NN
18435	2028	17	of	of	IN
18435	2028	18	water	water	NN
18435	2028	19	.	.	.
18435	2029	1	Cook	cook	NN
18435	2029	2	without	without	IN
18435	2029	3	stirring	stir	VBG
18435	2029	4	until	until	IN
18435	2029	5	it	-PRON-	PRP
18435	2029	6	spins	spin	VBZ
18435	2029	7	a	a	DT
18435	2029	8	thread	thread	NN
18435	2029	9	.	.	.
18435	2030	1	Take	take	VB
18435	2030	2	each	each	DT
18435	2030	3	violet	violet	NN
18435	2030	4	by	by	IN
18435	2030	5	the	the	DT
18435	2030	6	stem	stem	NN
18435	2030	7	,	,	,
18435	2030	8	dip	dip	VB
18435	2030	9	into	into	IN
18435	2030	10	the	the	DT
18435	2030	11	hot	hot	JJ
18435	2030	12	sirup	sirup	NN
18435	2030	13	and	and	CC
18435	2030	14	return	return	VB
18435	2030	15	to	to	IN
18435	2030	16	the	the	DT
18435	2030	17	sieve	sieve	NN
18435	2030	18	,	,	,
18435	2030	19	which	which	WDT
18435	2030	20	should	should	MD
18435	2030	21	be	be	VB
18435	2030	22	slightly	slightly	RB
18435	2030	23	oiled	oil	VBN
18435	2030	24	.	.	.
18435	2031	1	Leave	leave	VB
18435	2031	2	for	for	IN
18435	2031	3	several	several	JJ
18435	2031	4	hours	hour	NNS
18435	2031	5	.	.	.
18435	2032	1	If	if	IN
18435	2032	2	the	the	DT
18435	2032	3	flowers	flower	NNS
18435	2032	4	then	then	RB
18435	2032	5	look	look	VBP
18435	2032	6	preserved	preserve	VBN
18435	2032	7	and	and	CC
18435	2032	8	clear	clear	JJ
18435	2032	9	they	-PRON-	PRP
18435	2032	10	will	will	MD
18435	2032	11	not	not	RB
18435	2032	12	require	require	VB
18435	2032	13	a	a	DT
18435	2032	14	second	second	JJ
18435	2032	15	dipping	dipping	NN
18435	2032	16	,	,	,
18435	2032	17	but	but	CC
18435	2032	18	if	if	IN
18435	2032	19	they	-PRON-	PRP
18435	2032	20	appear	appear	VBP
18435	2032	21	dry	dry	JJ
18435	2032	22	as	as	IN
18435	2032	23	if	if	IN
18435	2032	24	some	some	DT
18435	2032	25	portions	portion	NNS
18435	2032	26	of	of	IN
18435	2032	27	the	the	DT
18435	2032	28	petals	petal	NNS
18435	2032	29	were	be	VBD
18435	2032	30	not	not	RB
18435	2032	31	properly	properly	RB
18435	2032	32	saturated	saturate	VBN
18435	2032	33	,	,	,
18435	2032	34	dip	dip	VB
18435	2032	35	again	again	RB
18435	2032	36	.	.	.
18435	2033	1	Now	now	RB
18435	2033	2	have	have	VBP
18435	2033	3	ready	ready	JJ
18435	2033	4	a	a	DT
18435	2033	5	half	half	NN
18435	2033	6	cupful	cupful	NN
18435	2033	7	of	of	IN
18435	2033	8	melted	melted	JJ
18435	2033	9	fondant	fondant	NN
18435	2033	10	.	.	.
18435	2034	1	Add	add	VB
18435	2034	2	a	a	DT
18435	2034	3	drop	drop	NN
18435	2034	4	or	or	CC
18435	2034	5	two	two	CD
18435	2034	6	of	of	IN
18435	2034	7	violet	violet	NN
18435	2034	8	extract	extract	NN
18435	2034	9	and	and	CC
18435	2034	10	a	a	DT
18435	2034	11	few	few	JJ
18435	2034	12	drops	drop	NNS
18435	2034	13	of	of	IN
18435	2034	14	water	water	NN
18435	2034	15	to	to	TO
18435	2034	16	reduce	reduce	VB
18435	2034	17	the	the	DT
18435	2034	18	fondant	fondant	NN
18435	2034	19	to	to	IN
18435	2034	20	a	a	DT
18435	2034	21	thin	thin	JJ
18435	2034	22	,	,	,
18435	2034	23	grayish	grayish	NN
18435	2034	24	,	,	,
18435	2034	25	paste	paste	NN
18435	2034	26	-	-	HYPH
18435	2034	27	like	like	JJ
18435	2034	28	consistency	consistency	NN
18435	2034	29	.	.	.
18435	2035	1	Dip	dip	VB
18435	2035	2	the	the	DT
18435	2035	3	flowers	flower	NNS
18435	2035	4	in	in	IN
18435	2035	5	this	this	DT
18435	2035	6	one	one	NN
18435	2035	7	at	at	IN
18435	2035	8	a	a	DT
18435	2035	9	time	time	NN
18435	2035	10	,	,	,
18435	2035	11	dust	dust	NN
18435	2035	12	with	with	IN
18435	2035	13	powdered	powder	VBN
18435	2035	14	crystallized	crystallized	JJ
18435	2035	15	sugar	sugar	NN
18435	2035	16	,	,	,
18435	2035	17	and	and	CC
18435	2035	18	lay	lie	VBD
18435	2035	19	on	on	IN
18435	2035	20	oiled	oiled	JJ
18435	2035	21	paper	paper	NN
18435	2035	22	to	to	IN
18435	2035	23	harden	harden	NNP
18435	2035	24	.	.	.
18435	2036	1	Rose	rose	NN
18435	2036	2	leaves	leave	NNS
18435	2036	3	may	may	MD
18435	2036	4	he	-PRON-	PRP
18435	2036	5	candied	candy	VBD
18435	2036	6	in	in	IN
18435	2036	7	the	the	DT
18435	2036	8	same	same	JJ
18435	2036	9	way	way	NN
18435	2036	10	,	,	,
18435	2036	11	substituting	substitute	VBG
18435	2036	12	essence	essence	NN
18435	2036	13	of	of	IN
18435	2036	14	rose	rose	NN
18435	2036	15	for	for	IN
18435	2036	16	the	the	DT
18435	2036	17	violet	violet	NN
18435	2036	18	and	and	CC
18435	2036	19	a	a	DT
18435	2036	20	drop	drop	NN
18435	2036	21	or	or	CC
18435	2036	22	two	two	CD
18435	2036	23	of	of	IN
18435	2036	24	cochineal	cochineal	NNP
18435	2036	25	to	to	TO
18435	2036	26	make	make	VB
18435	2036	27	the	the	DT
18435	2036	28	required	require	VBN
18435	2036	29	color	color	NN
18435	2036	30	.	.	.
18435	2037	1	A	a	DT
18435	2037	2	candy	candy	NN
18435	2037	3	dipper	dipper	NN
18435	2037	4	or	or	CC
18435	2037	5	fine	fine	JJ
18435	2037	6	wire	wire	NN
18435	2037	7	can	can	MD
18435	2037	8	be	be	VB
18435	2037	9	used	use	VBN
18435	2037	10	for	for	IN
18435	2037	11	dipping	dip	VBG
18435	2037	12	the	the	DT
18435	2037	13	rose	rose	NN
18435	2037	14	petals	petal	NNS
18435	2037	15	.	.	.
18435	2038	1	~CREAMED	~CREAMED	NFP
18435	2038	2	WALNUTS~--Cook	walnuts~--cook	ADD
18435	2038	3	two	two	CD
18435	2038	4	cups	cup	NNS
18435	2038	5	of	of	IN
18435	2038	6	sugar	sugar	NN
18435	2038	7	and	and	CC
18435	2038	8	one	one	CD
18435	2038	9	-	-	HYPH
18435	2038	10	half	half	NN
18435	2038	11	cup	cup	NN
18435	2038	12	of	of	IN
18435	2038	13	water	water	NN
18435	2038	14	together	together	RB
18435	2038	15	until	until	IN
18435	2038	16	the	the	DT
18435	2038	17	sirup	sirup	NN
18435	2038	18	threads	thread	NNS
18435	2038	19	.	.	.
18435	2039	1	Add	add	VB
18435	2039	2	a	a	DT
18435	2039	3	teaspoon	teaspoon	NN
18435	2039	4	of	of	IN
18435	2039	5	vanilla	vanilla	NN
18435	2039	6	,	,	,
18435	2039	7	take	take	VB
18435	2039	8	from	from	IN
18435	2039	9	the	the	DT
18435	2039	10	range	range	NN
18435	2039	11	and	and	CC
18435	2039	12	beat	beat	NN
18435	2039	13	until	until	IN
18435	2039	14	thick	thick	JJ
18435	2039	15	and	and	CC
18435	2039	16	creamy	creamy	JJ
18435	2039	17	.	.	.
18435	2040	1	Make	make	VB
18435	2040	2	small	small	JJ
18435	2040	3	balls	ball	NNS
18435	2040	4	of	of	IN
18435	2040	5	the	the	DT
18435	2040	6	candy	candy	NN
18435	2040	7	and	and	CC
18435	2040	8	press	press	VB
18435	2040	9	half	half	PDT
18435	2040	10	a	a	DT
18435	2040	11	walnut	walnut	NN
18435	2040	12	meat	meat	NN
18435	2040	13	into	into	IN
18435	2040	14	each	each	DT
18435	2040	15	side	side	NN
18435	2040	16	.	.	.
18435	2041	1	Drop	drop	VB
18435	2041	2	on	on	RP
18435	2041	3	to	to	IN
18435	2041	4	a	a	DT
18435	2041	5	plate	plate	NN
18435	2041	6	of	of	IN
18435	2041	7	granulated	granulate	VBN
18435	2041	8	sugar	sugar	NN
18435	2041	9	.	.	.
18435	2042	1	~CRYSTALLIZED	~CRYSTALLIZED	NFP
18435	2042	2	COWSLIPS~--These	COWSLIPS~--These	``
18435	2042	3	make	make	VBP
18435	2042	4	a	a	DT
18435	2042	5	prized	prize	VBN
18435	2042	6	English	English	NNP
18435	2042	7	confection	confection	NN
18435	2042	8	,	,	,
18435	2042	9	much	much	RB
18435	2042	10	used	use	VBN
18435	2042	11	for	for	IN
18435	2042	12	ornamenting	ornament	VBG
18435	2042	13	fancy	fancy	JJ
18435	2042	14	desserts	dessert	NNS
18435	2042	15	.	.	.
18435	2043	1	The	the	DT
18435	2043	2	flowers	flower	NNS
18435	2043	3	are	be	VBP
18435	2043	4	gathered	gather	VBN
18435	2043	5	when	when	WRB
18435	2043	6	in	in	IN
18435	2043	7	full	full	JJ
18435	2043	8	bloom	bloom	NN
18435	2043	9	,	,	,
18435	2043	10	washed	wash	VBD
18435	2043	11	gently	gently	RB
18435	2043	12	and	and	CC
18435	2043	13	placed	place	VBN
18435	2043	14	on	on	IN
18435	2043	15	a	a	DT
18435	2043	16	screen	screen	NN
18435	2043	17	to	to	TO
18435	2043	18	dry	dry	VB
18435	2043	19	.	.	.
18435	2044	1	When	when	WRB
18435	2044	2	this	this	DT
18435	2044	3	is	be	VBZ
18435	2044	4	accomplished	accomplish	VBN
18435	2044	5	the	the	DT
18435	2044	6	stems	stem	NNS
18435	2044	7	are	be	VBP
18435	2044	8	cut	cut	VBN
18435	2044	9	to	to	IN
18435	2044	10	within	within	IN
18435	2044	11	two	two	CD
18435	2044	12	inches	inch	NNS
18435	2044	13	of	of	IN
18435	2044	14	the	the	DT
18435	2044	15	head	head	NN
18435	2044	16	and	and	CC
18435	2044	17	the	the	DT
18435	2044	18	flowers	flower	NNS
18435	2044	19	are	be	VBP
18435	2044	20	then	then	RB
18435	2044	21	laid	lay	VBN
18435	2044	22	heads	head	NNS
18435	2044	23	down	down	RP
18435	2044	24	on	on	IN
18435	2044	25	the	the	DT
18435	2044	26	tray	tray	NN
18435	2044	27	of	of	IN
18435	2044	28	the	the	DT
18435	2044	29	crystallizing	crystallizing	JJ
18435	2044	30	tin	tin	NN
18435	2044	31	,	,	,
18435	2044	32	pushing	push	VBG
18435	2044	33	the	the	DT
18435	2044	34	stalks	stalk	NNS
18435	2044	35	through	through	IN
18435	2044	36	so	so	IN
18435	2044	37	the	the	DT
18435	2044	38	flowers	flower	NNS
18435	2044	39	shall	shall	MD
18435	2044	40	be	be	VB
18435	2044	41	upright	upright	JJ
18435	2044	42	.	.	.
18435	2045	1	When	when	WRB
18435	2045	2	full	full	JJ
18435	2045	3	put	put	NN
18435	2045	4	the	the	DT
18435	2045	5	tray	tray	NN
18435	2045	6	in	in	IN
18435	2045	7	the	the	DT
18435	2045	8	deep	deep	JJ
18435	2045	9	tin	tin	NN
18435	2045	10	and	and	CC
18435	2045	11	fill	fill	VB
18435	2045	12	with	with	IN
18435	2045	13	the	the	DT
18435	2045	14	same	same	JJ
18435	2045	15	crystallizing	crystallizing	NN
18435	2045	16	sirup	sirup	NN
18435	2045	17	,	,	,
18435	2045	18	pouring	pour	VBG
18435	2045	19	around	around	IN
18435	2045	20	the	the	DT
18435	2045	21	sides	side	NNS
18435	2045	22	and	and	CC
18435	2045	23	not	not	RB
18435	2045	24	over	over	IN
18435	2045	25	the	the	DT
18435	2045	26	flowers	flower	NNS
18435	2045	27	.	.	.
18435	2046	1	When	when	WRB
18435	2046	2	dry	dry	JJ
18435	2046	3	,	,	,
18435	2046	4	arrange	arrange	VB
18435	2046	5	in	in	IN
18435	2046	6	baskets	basket	NNS
18435	2046	7	or	or	CC
18435	2046	8	use	use	NN
18435	2046	9	in	in	IN
18435	2046	10	decorating	decorating	NN
18435	2046	11	.	.	.
18435	2047	1	~FRUIT	~FRUIT	NFP
18435	2047	2	PASTE~--Take	paste~--take	PRP$
18435	2047	3	equal	equal	JJ
18435	2047	4	weights	weight	NNS
18435	2047	5	of	of	IN
18435	2047	6	nut	nut	NNP
18435	2047	7	meats	meat	NNS
18435	2047	8	,	,	,
18435	2047	9	figs	fig	NNS
18435	2047	10	,	,	,
18435	2047	11	dates	date	NNS
18435	2047	12	and	and	CC
18435	2047	13	prepared	prepared	JJ
18435	2047	14	seedless	seedless	NN
18435	2047	15	raisins	raisin	NNS
18435	2047	16	.	.	.
18435	2048	1	Wipe	wipe	VB
18435	2048	2	the	the	DT
18435	2048	3	figs	fig	NNS
18435	2048	4	and	and	CC
18435	2048	5	remove	remove	VB
18435	2048	6	the	the	DT
18435	2048	7	stems	stem	NNS
18435	2048	8	,	,	,
18435	2048	9	remove	remove	VB
18435	2048	10	the	the	DT
18435	2048	11	scales	scale	NNS
18435	2048	12	and	and	CC
18435	2048	13	stones	stone	NNS
18435	2048	14	from	from	IN
18435	2048	15	the	the	DT
18435	2048	16	dates	date	NNS
18435	2048	17	.	.	.
18435	2049	1	Mix	mix	VB
18435	2049	2	well	well	RB
18435	2049	3	and	and	CC
18435	2049	4	chop	chop	VB
18435	2049	5	fine	fine	RB
18435	2049	6	or	or	CC
18435	2049	7	run	run	VB
18435	2049	8	it	-PRON-	PRP
18435	2049	9	all	all	RB
18435	2049	10	through	through	IN
18435	2049	11	a	a	DT
18435	2049	12	meat	meat	NN
18435	2049	13	chopper	chopper	NN
18435	2049	14	.	.	.
18435	2050	1	Mold	mold	NN
18435	2050	2	it	-PRON-	PRP
18435	2050	3	on	on	IN
18435	2050	4	a	a	DT
18435	2050	5	board	board	NN
18435	2050	6	in	in	IN
18435	2050	7	confectioners	confectioner	NNS
18435	2050	8	'	'	POS
18435	2050	9	sugar	sugar	NN
18435	2050	10	until	until	IN
18435	2050	11	you	-PRON-	PRP
18435	2050	12	have	have	VBP
18435	2050	13	a	a	DT
18435	2050	14	smooth	smooth	JJ
18435	2050	15	,	,	,
18435	2050	16	firm	firm	JJ
18435	2050	17	paste	paste	NN
18435	2050	18	.	.	.
18435	2051	1	Roll	roll	VB
18435	2051	2	out	out	RP
18435	2051	3	thin	thin	RB
18435	2051	4	and	and	CC
18435	2051	5	cut	cut	VBN
18435	2051	6	into	into	IN
18435	2051	7	inch	inch	NN
18435	2051	8	squares	square	NNS
18435	2051	9	or	or	CC
18435	2051	10	small	small	JJ
18435	2051	11	rounds	round	NNS
18435	2051	12	.	.	.
18435	2052	1	Roll	roll	VB
18435	2052	2	the	the	DT
18435	2052	3	edge	edge	NN
18435	2052	4	in	in	IN
18435	2052	5	sugar	sugar	NN
18435	2052	6	,	,	,
18435	2052	7	then	then	RB
18435	2052	8	pack	pack	VB
18435	2052	9	them	-PRON-	PRP
18435	2052	10	away	away	RB
18435	2052	11	in	in	IN
18435	2052	12	layers	layer	NNS
18435	2052	13	with	with	IN
18435	2052	14	paper	paper	NN
18435	2052	15	between	between	IN
18435	2052	16	the	the	DT
18435	2052	17	layers	layer	NNS
18435	2052	18	.	.	.
18435	2053	1	~GLACE	~GLACE	NFP
18435	2053	2	FIGS~--Make	FIGS~--Make	NNP
18435	2053	3	a	a	DT
18435	2053	4	sirup	sirup	NN
18435	2053	5	by	by	IN
18435	2053	6	boiling	boil	VBG
18435	2053	7	together	together	RB
18435	2053	8	two	two	CD
18435	2053	9	cups	cup	NNS
18435	2053	10	of	of	IN
18435	2053	11	sugar	sugar	NN
18435	2053	12	and	and	CC
18435	2053	13	one	one	CD
18435	2053	14	and	and	CC
18435	2053	15	a	a	DT
18435	2053	16	half	half	NN
18435	2053	17	cups	cup	NNS
18435	2053	18	of	of	IN
18435	2053	19	water	water	NN
18435	2053	20	.	.	.
18435	2054	1	Wash	wash	VB
18435	2054	2	and	and	CC
18435	2054	3	add	add	VB
18435	2054	4	as	as	RB
18435	2054	5	many	many	JJ
18435	2054	6	figs	fig	NNS
18435	2054	7	as	as	IN
18435	2054	8	can	can	MD
18435	2054	9	be	be	VB
18435	2054	10	covered	cover	VBN
18435	2054	11	by	by	IN
18435	2054	12	the	the	DT
18435	2054	13	sirup	sirup	NN
18435	2054	14	.	.	.
18435	2055	1	Cook	cook	VB
18435	2055	2	until	until	IN
18435	2055	3	they	-PRON-	PRP
18435	2055	4	are	be	VBP
18435	2055	5	tender	tender	JJ
18435	2055	6	and	and	CC
18435	2055	7	yellow	yellow	JJ
18435	2055	8	,	,	,
18435	2055	9	then	then	RB
18435	2055	10	remove	remove	VB
18435	2055	11	from	from	IN
18435	2055	12	the	the	DT
18435	2055	13	fire	fire	NN
18435	2055	14	and	and	CC
18435	2055	15	let	let	VB
18435	2055	16	them	-PRON-	PRP
18435	2055	17	stand	stand	VB
18435	2055	18	in	in	IN
18435	2055	19	the	the	DT
18435	2055	20	sirup	sirup	NN
18435	2055	21	over	over	IN
18435	2055	22	night	night	NN
18435	2055	23	.	.	.
18435	2056	1	In	in	IN
18435	2056	2	the	the	DT
18435	2056	3	morning	morning	NN
18435	2056	4	cook	cook	NN
18435	2056	5	for	for	IN
18435	2056	6	thirty	thirty	CD
18435	2056	7	minutes	minute	NNS
18435	2056	8	,	,	,
18435	2056	9	and	and	CC
18435	2056	10	again	again	RB
18435	2056	11	let	let	VB
18435	2056	12	them	-PRON-	PRP
18435	2056	13	stand	stand	VB
18435	2056	14	over	over	IN
18435	2056	15	night	night	NN
18435	2056	16	.	.	.
18435	2057	1	Then	then	RB
18435	2057	2	cook	cook	VB
18435	2057	3	until	until	IN
18435	2057	4	the	the	DT
18435	2057	5	stems	stem	NNS
18435	2057	6	are	be	VBP
18435	2057	7	transparent	transparent	JJ
18435	2057	8	.	.	.
18435	2058	1	When	when	WRB
18435	2058	2	cold	cold	JJ
18435	2058	3	drain	drain	NN
18435	2058	4	and	and	CC
18435	2058	5	lay	lie	VBD
18435	2058	6	them	-PRON-	PRP
18435	2058	7	on	on	IN
18435	2058	8	a	a	DT
18435	2058	9	buttered	butter	VBN
18435	2058	10	cake	cake	NN
18435	2058	11	rack	rack	NN
18435	2058	12	or	or	CC
18435	2058	13	wire	wire	NN
18435	2058	14	broiler	broiler	NN
18435	2058	15	and	and	CC
18435	2058	16	let	let	VB
18435	2058	17	them	-PRON-	PRP
18435	2058	18	remain	remain	VB
18435	2058	19	until	until	IN
18435	2058	20	very	very	RB
18435	2058	21	dry	dry	JJ
18435	2058	22	.	.	.
18435	2059	1	~PINEAPPLE	~PINEAPPLE	NFP
18435	2059	2	MARSHMALLOWS~--This	MARSHMALLOWS~--This	NNP
18435	2059	3	is	be	VBZ
18435	2059	4	a	a	DT
18435	2059	5	good	good	JJ
18435	2059	6	confection	confection	NN
18435	2059	7	for	for	IN
18435	2059	8	Thanksgiving	Thanksgiving	NNP
18435	2059	9	.	.	.
18435	2060	1	Soak	soak	VB
18435	2060	2	four	four	CD
18435	2060	3	ounces	ounce	NNS
18435	2060	4	gum	gum	NN
18435	2060	5	arabic	arabic	JJ
18435	2060	6	in	in	IN
18435	2060	7	one	one	CD
18435	2060	8	cupful	cupful	JJ
18435	2060	9	pineapple	pineapple	NN
18435	2060	10	juice	juice	NN
18435	2060	11	until	until	IN
18435	2060	12	dissolved	dissolve	VBN
18435	2060	13	.	.	.
18435	2061	1	Put	put	VB
18435	2061	2	into	into	IN
18435	2061	3	a	a	DT
18435	2061	4	granite	granite	NN
18435	2061	5	saucepan	saucepan	NN
18435	2061	6	with	with	IN
18435	2061	7	a	a	DT
18435	2061	8	half	half	JJ
18435	2061	9	pound	pound	NN
18435	2061	10	of	of	IN
18435	2061	11	powdered	powdered	JJ
18435	2061	12	sugar	sugar	NN
18435	2061	13	,	,	,
18435	2061	14	and	and	CC
18435	2061	15	set	set	VBD
18435	2061	16	in	in	IN
18435	2061	17	a	a	DT
18435	2061	18	larger	large	JJR
18435	2061	19	pan	pan	NN
18435	2061	20	of	of	IN
18435	2061	21	hot	hot	JJ
18435	2061	22	water	water	NN
18435	2061	23	over	over	IN
18435	2061	24	the	the	DT
18435	2061	25	fire	fire	NN
18435	2061	26	.	.	.
18435	2062	1	Stir	stir	VB
18435	2062	2	until	until	IN
18435	2062	3	the	the	DT
18435	2062	4	mixture	mixture	NN
18435	2062	5	is	be	VBZ
18435	2062	6	white	white	JJ
18435	2062	7	and	and	CC
18435	2062	8	thickened	thicken	VBN
18435	2062	9	.	.	.
18435	2063	1	Test	test	VB
18435	2063	2	by	by	IN
18435	2063	3	dropping	drop	VBG
18435	2063	4	a	a	DT
18435	2063	5	little	little	JJ
18435	2063	6	in	in	IN
18435	2063	7	cold	cold	JJ
18435	2063	8	water	water	NN
18435	2063	9	.	.	.
18435	2064	1	If	if	IN
18435	2064	2	it	-PRON-	PRP
18435	2064	3	"	"	``
18435	2064	4	balls	ball	NNS
18435	2064	5	,	,	,
18435	2064	6	"	"	''
18435	2064	7	take	take	VB
18435	2064	8	from	from	IN
18435	2064	9	the	the	DT
18435	2064	10	fire	fire	NN
18435	2064	11	and	and	CC
18435	2064	12	whip	whip	NN
18435	2064	13	in	in	IN
18435	2064	14	the	the	DT
18435	2064	15	stiffly	stiffly	NNP
18435	2064	16	whipped	whip	VBN
18435	2064	17	whites	white	NNS
18435	2064	18	of	of	IN
18435	2064	19	three	three	CD
18435	2064	20	eggs	egg	NNS
18435	2064	21	.	.	.
18435	2065	1	Flavor	flavor	NN
18435	2065	2	with	with	IN
18435	2065	3	a	a	DT
18435	2065	4	teaspoonful	teaspoonful	JJ
18435	2065	5	vanilla	vanilla	NN
18435	2065	6	or	or	CC
18435	2065	7	orange	orange	NN
18435	2065	8	juice	juice	NN
18435	2065	9	,	,	,
18435	2065	10	then	then	RB
18435	2065	11	turn	turn	VB
18435	2065	12	into	into	IN
18435	2065	13	a	a	DT
18435	2065	14	square	square	JJ
18435	2065	15	pan	pan	NN
18435	2065	16	that	that	WDT
18435	2065	17	has	have	VBZ
18435	2065	18	been	be	VBN
18435	2065	19	dusted	dust	VBN
18435	2065	20	with	with	IN
18435	2065	21	cornstarch	cornstarch	NN
18435	2065	22	.	.	.
18435	2066	1	The	the	DT
18435	2066	2	mixture	mixture	NN
18435	2066	3	should	should	MD
18435	2066	4	be	be	VB
18435	2066	5	about	about	RB
18435	2066	6	an	an	DT
18435	2066	7	inch	inch	NN
18435	2066	8	in	in	IN
18435	2066	9	thickness	thickness	NN
18435	2066	10	.	.	.
18435	2067	1	Stand	stand	VB
18435	2067	2	in	in	IN
18435	2067	3	a	a	DT
18435	2067	4	cold	cold	JJ
18435	2067	5	place	place	NN
18435	2067	6	for	for	IN
18435	2067	7	twelve	twelve	CD
18435	2067	8	hours	hour	NNS
18435	2067	9	,	,	,
18435	2067	10	then	then	RB
18435	2067	11	cut	cut	VB
18435	2067	12	into	into	IN
18435	2067	13	inch	inch	NN
18435	2067	14	squares	square	NNS
18435	2067	15	and	and	CC
18435	2067	16	roll	roll	VB
18435	2067	17	in	in	RP
18435	2067	18	a	a	DT
18435	2067	19	mixture	mixture	NN
18435	2067	20	of	of	IN
18435	2067	21	cornstarch	cornstarch	NN
18435	2067	22	and	and	CC
18435	2067	23	powdered	powdered	JJ
18435	2067	24	sugar	sugar	NN
18435	2067	25	.	.	.
18435	2068	1	~RAISIN	~RAISIN	NFP
18435	2068	2	FUDGE~--Put	FUDGE~--Put	NNP
18435	2068	3	into	into	IN
18435	2068	4	a	a	DT
18435	2068	5	saucepan	saucepan	NN
18435	2068	6	one	one	CD
18435	2068	7	heaped	heap	VBN
18435	2068	8	tablespoon	tablespoon	NN
18435	2068	9	butter	butter	NN
18435	2068	10	,	,	,
18435	2068	11	melt	melt	NN
18435	2068	12	and	and	CC
18435	2068	13	add	add	VB
18435	2068	14	one	one	CD
18435	2068	15	-	-	HYPH
18435	2068	16	half	half	NN
18435	2068	17	cup	cup	NN
18435	2068	18	milk	milk	NN
18435	2068	19	,	,	,
18435	2068	20	two	two	CD
18435	2068	21	cups	cup	NNS
18435	2068	22	sugar	sugar	NN
18435	2068	23	,	,	,
18435	2068	24	one	one	CD
18435	2068	25	-	-	HYPH
18435	2068	26	fourth	fourth	NN
18435	2068	27	cup	cup	NN
18435	2068	28	molasses	molasse	NNS
18435	2068	29	and	and	CC
18435	2068	30	two	two	CD
18435	2068	31	squares	square	NNS
18435	2068	32	chocolate	chocolate	NN
18435	2068	33	grated	grate	VBD
18435	2068	34	.	.	.
18435	2069	1	Boil	boil	VB
18435	2069	2	until	until	IN
18435	2069	3	it	-PRON-	PRP
18435	2069	4	is	be	VBZ
18435	2069	5	waxy	waxy	NN
18435	2069	6	when	when	WRB
18435	2069	7	dropped	drop	VBN
18435	2069	8	into	into	IN
18435	2069	9	cold	cold	JJ
18435	2069	10	water	water	NN
18435	2069	11	.	.	.
18435	2070	1	Remove	remove	VB
18435	2070	2	from	from	IN
18435	2070	3	fire	fire	NN
18435	2070	4	,	,	,
18435	2070	5	beat	beat	VBN
18435	2070	6	until	until	IN
18435	2070	7	creamy	creamy	NN
18435	2070	8	,	,	,
18435	2070	9	then	then	RB
18435	2070	10	add	add	VB
18435	2070	11	one	one	CD
18435	2070	12	-	-	HYPH
18435	2070	13	half	half	NN
18435	2070	14	cup	cup	NN
18435	2070	15	each	each	DT
18435	2070	16	of	of	IN
18435	2070	17	chopped	chop	VBN
18435	2070	18	raisins	raisin	NNS
18435	2070	19	and	and	CC
18435	2070	20	pecans	pecan	NNS
18435	2070	21	.	.	.
18435	2071	1	Pour	pour	VB
18435	2071	2	into	into	IN
18435	2071	3	a	a	DT
18435	2071	4	buttered	butter	VBN
18435	2071	5	tin	tin	NN
18435	2071	6	,	,	,
18435	2071	7	and	and	CC
18435	2071	8	when	when	WRB
18435	2071	9	cool	cool	JJ
18435	2071	10	mark	mark	NN
18435	2071	11	into	into	IN
18435	2071	12	squares	square	NNS
18435	2071	13	.	.	.
18435	2072	1	~SIMPLE	~SIMPLE	NFP
18435	2072	2	WAY	WAY	NNP
18435	2072	3	OF	of	IN
18435	2072	4	SUGARING	sugaring	NN
18435	2072	5	FLOWERS~--A	FLOWERS~--A	NNP
18435	2072	6	simple	simple	JJ
18435	2072	7	way	way	NN
18435	2072	8	of	of	IN
18435	2072	9	sugaring	sugar	VBG
18435	2072	10	flowers	flower	NNS
18435	2072	11	where	where	WRB
18435	2072	12	they	-PRON-	PRP
18435	2072	13	are	be	VBP
18435	2072	14	to	to	TO
18435	2072	15	be	be	VB
18435	2072	16	used	use	VBN
18435	2072	17	at	at	IN
18435	2072	18	once	once	RB
18435	2072	19	consists	consist	VBZ
18435	2072	20	in	in	IN
18435	2072	21	making	make	VBG
18435	2072	22	the	the	DT
18435	2072	23	customary	customary	JJ
18435	2072	24	sirup	sirup	NN
18435	2072	25	and	and	CC
18435	2072	26	cooking	cooking	NN
18435	2072	27	to	to	IN
18435	2072	28	the	the	DT
18435	2072	29	crack	crack	NN
18435	2072	30	degree	degree	NN
18435	2072	31	.	.	.
18435	2073	1	Rub	rub	VB
18435	2073	2	the	the	DT
18435	2073	3	inside	inside	NN
18435	2073	4	of	of	IN
18435	2073	5	cups	cup	NNS
18435	2073	6	with	with	IN
18435	2073	7	salad	salad	NN
18435	2073	8	oil	oil	NN
18435	2073	9	,	,	,
18435	2073	10	put	put	VBN
18435	2073	11	into	into	IN
18435	2073	12	each	each	DT
18435	2073	13	cup	cup	NN
18435	2073	14	four	four	CD
18435	2073	15	tablespoonfuls	tablespoonful	NNS
18435	2073	16	of	of	IN
18435	2073	17	the	the	DT
18435	2073	18	flowers	flower	NNS
18435	2073	19	and	and	CC
18435	2073	20	sugar	sugar	NN
18435	2073	21	,	,	,
18435	2073	22	let	let	VB
18435	2073	23	stand	stand	VB
18435	2073	24	until	until	IN
18435	2073	25	cold	cold	JJ
18435	2073	26	,	,	,
18435	2073	27	turn	turn	VB
18435	2073	28	out	out	RP
18435	2073	29	,	,	,
18435	2073	30	and	and	CC
18435	2073	31	serve	serve	VB
18435	2073	32	piled	pile	VBD
18435	2073	33	one	one	CD
18435	2073	34	on	on	IN
18435	2073	35	top	top	NN
18435	2073	36	of	of	IN
18435	2073	37	the	the	DT
18435	2073	38	other	other	JJ
18435	2073	39	.	.	.
18435	2074	1	ICE	ice	NN
18435	2074	2	CREAM	cream	NN
18435	2074	3	AND	and	CC
18435	2074	4	SHERBETS	sherbets	NN
18435	2074	5	~BALTIMORE	~BALTIMORE	NFP
18435	2074	6	ICE	ice	NN
18435	2074	7	CREAM~--Two	cream~--two	NN
18435	2074	8	quarts	quart	NNS
18435	2074	9	of	of	IN
18435	2074	10	strawberries	strawberry	NNS
18435	2074	11	,	,	,
18435	2074	12	two	two	CD
18435	2074	13	cups	cup	NNS
18435	2074	14	of	of	IN
18435	2074	15	granulated	granulate	VBN
18435	2074	16	sugar	sugar	NN
18435	2074	17	,	,	,
18435	2074	18	half	half	JJ
18435	2074	19	cup	cup	NN
18435	2074	20	powdered	powder	VBN
18435	2074	21	sugar	sugar	NN
18435	2074	22	,	,	,
18435	2074	23	one	one	CD
18435	2074	24	pint	pint	NN
18435	2074	25	cream	cream	NN
18435	2074	26	,	,	,
18435	2074	27	about	about	RB
18435	2074	28	two	two	CD
18435	2074	29	spoonfuls	spoonful	NNS
18435	2074	30	vanilla	vanilla	NN
18435	2074	31	,	,	,
18435	2074	32	half	half	JJ
18435	2074	33	cup	cup	NN
18435	2074	34	chopped	chop	VBD
18435	2074	35	nuts	nut	NNS
18435	2074	36	,	,	,
18435	2074	37	heat	heat	VB
18435	2074	38	the	the	DT
18435	2074	39	berries	berry	NNS
18435	2074	40	and	and	CC
18435	2074	41	sugar	sugar	NN
18435	2074	42	together	together	RB
18435	2074	43	,	,	,
18435	2074	44	when	when	WRB
18435	2074	45	cool	cool	JJ
18435	2074	46	mix	mix	VBP
18435	2074	47	other	other	JJ
18435	2074	48	ingredients	ingredient	NNS
18435	2074	49	and	and	CC
18435	2074	50	freeze	freeze	NN
18435	2074	51	.	.	.
18435	2075	1	~BLACK	~BLACK	NFP
18435	2075	2	CURRANT	CURRANT	NNP
18435	2075	3	ICE	ICE	NNP
18435	2075	4	CREAM~--Stew	CREAM~--Stew	NNP
18435	2075	5	one	one	CD
18435	2075	6	cupful	cupful	JJ
18435	2075	7	black	black	JJ
18435	2075	8	currants	currant	NNS
18435	2075	9	five	five	CD
18435	2075	10	minutes	minute	NNS
18435	2075	11	,	,	,
18435	2075	12	then	then	RB
18435	2075	13	press	press	VB
18435	2075	14	through	through	IN
18435	2075	15	a	a	DT
18435	2075	16	fine	fine	JJ
18435	2075	17	sieve	sieve	NN
18435	2075	18	.	.	.
18435	2076	1	Add	add	VB
18435	2076	2	a	a	DT
18435	2076	3	cupful	cupful	JJ
18435	2076	4	rich	rich	JJ
18435	2076	5	sirup	sirup	NN
18435	2076	6	and	and	CC
18435	2076	7	a	a	DT
18435	2076	8	cupful	cupful	JJ
18435	2076	9	thick	thick	JJ
18435	2076	10	cream	cream	NN
18435	2076	11	,	,	,
18435	2076	12	beat	beat	VBD
18435	2076	13	well	well	RB
18435	2076	14	,	,	,
18435	2076	15	then	then	RB
18435	2076	16	freeze	freeze	VB
18435	2076	17	.	.	.
18435	2077	1	When	when	WRB
18435	2077	2	stiff	stiff	JJ
18435	2077	3	pack	pack	NN
18435	2077	4	in	in	IN
18435	2077	5	an	an	DT
18435	2077	6	ornamental	ornamental	JJ
18435	2077	7	mold	mold	NN
18435	2077	8	,	,	,
18435	2077	9	close	close	JJ
18435	2077	10	over	over	RP
18435	2077	11	and	and	CC
18435	2077	12	pack	pack	VB
18435	2077	13	in	in	IN
18435	2077	14	ice	ice	NN
18435	2077	15	and	and	CC
18435	2077	16	salt	salt	NN
18435	2077	17	.	.	.
18435	2078	1	When	when	WRB
18435	2078	2	ready	ready	JJ
18435	2078	3	to	to	TO
18435	2078	4	serve	serve	VB
18435	2078	5	turn	turn	VB
18435	2078	6	out	out	RP
18435	2078	7	on	on	IN
18435	2078	8	a	a	DT
18435	2078	9	low	low	JJ
18435	2078	10	glass	glass	NN
18435	2078	11	dish	dish	NN
18435	2078	12	,	,	,
18435	2078	13	garnish	garnish	VBP
18435	2078	14	with	with	IN
18435	2078	15	crystallized	crystallized	JJ
18435	2078	16	cherries	cherry	NNS
18435	2078	17	and	and	CC
18435	2078	18	leaves	leave	NNS
18435	2078	19	of	of	IN
18435	2078	20	angelica	angelica	NNP
18435	2078	21	.	.	.
18435	2079	1	~FROZEN	~FROZEN	NFP
18435	2079	2	ICE~--Cook	ice~--cook	PRP
18435	2079	3	one	one	CD
18435	2079	4	cup	cup	NN
18435	2079	5	of	of	IN
18435	2079	6	rice	rice	NN
18435	2079	7	in	in	IN
18435	2079	8	boiling	boil	VBG
18435	2079	9	salted	salt	VBN
18435	2079	10	water	water	NN
18435	2079	11	twelve	twelve	CD
18435	2079	12	minutes	minute	NNS
18435	2079	13	.	.	.
18435	2080	1	Drain	drain	VB
18435	2080	2	and	and	CC
18435	2080	3	put	put	VB
18435	2080	4	it	-PRON-	PRP
18435	2080	5	in	in	IN
18435	2080	6	the	the	DT
18435	2080	7	double	double	JJ
18435	2080	8	boiler	boiler	NN
18435	2080	9	,	,	,
18435	2080	10	one	one	CD
18435	2080	11	quart	quart	NN
18435	2080	12	milk	milk	NN
18435	2080	13	,	,	,
18435	2080	14	one	one	CD
18435	2080	15	cup	cup	NN
18435	2080	16	sugar	sugar	NN
18435	2080	17	and	and	CC
18435	2080	18	one	one	CD
18435	2080	19	saltspoon	saltspoon	NN
18435	2080	20	salt	salt	NN
18435	2080	21	.	.	.
18435	2081	1	Cook	cook	VB
18435	2081	2	till	till	IN
18435	2081	3	soft	soft	JJ
18435	2081	4	,	,	,
18435	2081	5	then	then	RB
18435	2081	6	rub	rub	VB
18435	2081	7	through	through	RP
18435	2081	8	a	a	DT
18435	2081	9	sieve	sieve	NN
18435	2081	10	.	.	.
18435	2082	1	Scald	Scald	NNP
18435	2082	2	one	one	CD
18435	2082	3	pint	pint	NN
18435	2082	4	of	of	IN
18435	2082	5	cream	cream	NN
18435	2082	6	and	and	CC
18435	2082	7	mix	mix	VB
18435	2082	8	with	with	IN
18435	2082	9	it	-PRON-	PRP
18435	2082	10	the	the	DT
18435	2082	11	beaten	beat	VBN
18435	2082	12	yolks	yolk	NNS
18435	2082	13	of	of	IN
18435	2082	14	four	four	CD
18435	2082	15	eggs	egg	NNS
18435	2082	16	.	.	.
18435	2083	1	Cook	cook	VB
18435	2083	2	about	about	RB
18435	2083	3	two	two	CD
18435	2083	4	minutes	minute	NNS
18435	2083	5	,	,	,
18435	2083	6	or	or	CC
18435	2083	7	until	until	IN
18435	2083	8	the	the	DT
18435	2083	9	eggs	egg	NNS
18435	2083	10	are	be	VBP
18435	2083	11	scalding	scald	VBG
18435	2083	12	hot	hot	JJ
18435	2083	13	,	,	,
18435	2083	14	then	then	RB
18435	2083	15	stir	stir	VB
18435	2083	16	this	this	DT
18435	2083	17	into	into	IN
18435	2083	18	the	the	DT
18435	2083	19	rice	rice	NN
18435	2083	20	.	.	.
18435	2084	1	Add	add	VB
18435	2084	2	more	more	JJR
18435	2084	3	sugar	sugar	NN
18435	2084	4	,	,	,
18435	2084	5	if	if	IN
18435	2084	6	needed	need	VBN
18435	2084	7	,	,	,
18435	2084	8	and	and	CC
18435	2084	9	one	one	CD
18435	2084	10	tablespoonful	tablespoonful	JJ
18435	2084	11	vanilla	vanilla	NN
18435	2084	12	.	.	.
18435	2085	1	Chill	chill	NN
18435	2085	2	and	and	CC
18435	2085	3	pack	pack	NN
18435	2085	4	firmly	firmly	RB
18435	2085	5	in	in	IN
18435	2085	6	the	the	DT
18435	2085	7	freezer	freezer	NN
18435	2085	8	or	or	CC
18435	2085	9	round	round	VB
18435	2085	10	the	the	DT
18435	2085	11	mold	mold	NN
18435	2085	12	.	.	.
18435	2086	1	Turn	turn	VB
18435	2086	2	out	out	RP
18435	2086	3	and	and	CC
18435	2086	4	ornament	ornament	VB
18435	2086	5	the	the	DT
18435	2086	6	top	top	NN
18435	2086	7	with	with	IN
18435	2086	8	fresh	fresh	JJ
18435	2086	9	pineapple	pineapple	NN
18435	2086	10	cut	cut	VBN
18435	2086	11	in	in	IN
18435	2086	12	crescent	crescent	JJ
18435	2086	13	pieces	piece	NNS
18435	2086	14	or	or	CC
18435	2086	15	with	with	IN
18435	2086	16	quartered	quartered	JJ
18435	2086	17	peaches	peach	NNS
18435	2086	18	and	and	CC
18435	2086	19	serve	serve	VB
18435	2086	20	a	a	DT
18435	2086	21	fresh	fresh	JJ
18435	2086	22	fruit	fruit	NN
18435	2086	23	sirup	sirup	NN
18435	2086	24	sauce	sauce	NN
18435	2086	25	with	with	IN
18435	2086	26	the	the	DT
18435	2086	27	cream	cream	NN
18435	2086	28	.	.	.
18435	2087	1	~FRUIT	~FRUIT	NFP
18435	2087	2	ICE~--Three	ice~--three	JJ
18435	2087	3	lemons	lemon	NNS
18435	2087	4	,	,	,
18435	2087	5	three	three	CD
18435	2087	6	oranges	orange	NNS
18435	2087	7	,	,	,
18435	2087	8	three	three	CD
18435	2087	9	bananas	banana	NNS
18435	2087	10	,	,	,
18435	2087	11	three	three	CD
18435	2087	12	cups	cup	NNS
18435	2087	13	sugar	sugar	NN
18435	2087	14	,	,	,
18435	2087	15	three	three	CD
18435	2087	16	pints	pint	NNS
18435	2087	17	cold	cold	JJ
18435	2087	18	water	water	NN
18435	2087	19	,	,	,
18435	2087	20	by	by	IN
18435	2087	21	pressing	press	VBG
18435	2087	22	juice	juice	NN
18435	2087	23	from	from	IN
18435	2087	24	orange	orange	NN
18435	2087	25	and	and	CC
18435	2087	26	lemons	lemon	NNS
18435	2087	27	,	,	,
18435	2087	28	strain	strain	VB
18435	2087	29	well	well	RB
18435	2087	30	,	,	,
18435	2087	31	peel	peel	JJ
18435	2087	32	banana	banana	NN
18435	2087	33	,	,	,
18435	2087	34	rub	rub	VB
18435	2087	35	through	through	IN
18435	2087	36	strainer	strainer	NN
18435	2087	37	into	into	IN
18435	2087	38	the	the	DT
18435	2087	39	fruit	fruit	NN
18435	2087	40	juice	juice	NN
18435	2087	41	,	,	,
18435	2087	42	add	add	VB
18435	2087	43	the	the	DT
18435	2087	44	sugar	sugar	NN
18435	2087	45	,	,	,
18435	2087	46	then	then	RB
18435	2087	47	the	the	DT
18435	2087	48	water	water	NN
18435	2087	49	,	,	,
18435	2087	50	stir	stir	VB
18435	2087	51	until	until	IN
18435	2087	52	the	the	DT
18435	2087	53	sugar	sugar	NN
18435	2087	54	is	be	VBZ
18435	2087	55	dissolved	dissolve	VBN
18435	2087	56	,	,	,
18435	2087	57	pour	pour	VBP
18435	2087	58	into	into	IN
18435	2087	59	freezer	freezer	NN
18435	2087	60	.	.	.
18435	2088	1	The	the	DT
18435	2088	2	ice	ice	NN
18435	2088	3	that	that	WDT
18435	2088	4	is	be	VBZ
18435	2088	5	used	use	VBN
18435	2088	6	should	should	MD
18435	2088	7	be	be	VB
18435	2088	8	pounded	pound	VBN
18435	2088	9	until	until	IN
18435	2088	10	fine	fine	JJ
18435	2088	11	,	,	,
18435	2088	12	and	and	CC
18435	2088	13	the	the	DT
18435	2088	14	right	right	JJ
18435	2088	15	kind	kind	NN
18435	2088	16	of	of	IN
18435	2088	17	salt	salt	NN
18435	2088	18	should	should	MD
18435	2088	19	be	be	VB
18435	2088	20	used	use	VBN
18435	2088	21	.	.	.
18435	2089	1	~ICE	~ICE	NFP
18435	2089	2	CREAM	cream	NN
18435	2089	3	WITH	with	IN
18435	2089	4	MAPLE	MAPLE	NNP
18435	2089	5	SAUCE~--Scald	SAUCE~--Scald	.
18435	2089	6	one	one	CD
18435	2089	7	quart	quart	NN
18435	2089	8	of	of	IN
18435	2089	9	cream	cream	NN
18435	2089	10	,	,	,
18435	2089	11	add	add	VB
18435	2089	12	one	one	CD
18435	2089	13	-	-	HYPH
18435	2089	14	half	half	NN
18435	2089	15	cup	cup	NN
18435	2089	16	of	of	IN
18435	2089	17	sugar	sugar	NN
18435	2089	18	,	,	,
18435	2089	19	a	a	DT
18435	2089	20	bit	bit	NN
18435	2089	21	of	of	IN
18435	2089	22	salt	salt	NN
18435	2089	23	,	,	,
18435	2089	24	and	and	CC
18435	2089	25	when	when	WRB
18435	2089	26	cold	cold	JJ
18435	2089	27	freeze	freeze	NN
18435	2089	28	as	as	IN
18435	2089	29	usual	usual	JJ
18435	2089	30	,	,	,
18435	2089	31	first	first	RB
18435	2089	32	flavoring	flavor	VBG
18435	2089	33	with	with	IN
18435	2089	34	vanilla	vanilla	NN
18435	2089	35	or	or	CC
18435	2089	36	extract	extract	NN
18435	2089	37	of	of	IN
18435	2089	38	ginger	ginger	NN
18435	2089	39	.	.	.
18435	2090	1	Reduce	reduce	VB
18435	2090	2	some	some	DT
18435	2090	3	pure	pure	JJ
18435	2090	4	maple	maple	NN
18435	2090	5	sirup	sirup	NN
18435	2090	6	by	by	IN
18435	2090	7	boiling	boil	VBG
18435	2090	8	until	until	IN
18435	2090	9	quite	quite	RB
18435	2090	10	thick	thick	JJ
18435	2090	11	,	,	,
18435	2090	12	stir	stir	VB
18435	2090	13	into	into	IN
18435	2090	14	it	-PRON-	PRP
18435	2090	15	some	some	DT
18435	2090	16	sliced	sliced	JJ
18435	2090	17	pecans	pecan	NNS
18435	2090	18	or	or	CC
18435	2090	19	walnuts	walnut	NNS
18435	2090	20	and	and	CC
18435	2090	21	serve	serve	VB
18435	2090	22	hot	hot	JJ
18435	2090	23	with	with	IN
18435	2090	24	each	each	DT
18435	2090	25	portion	portion	NN
18435	2090	26	of	of	IN
18435	2090	27	the	the	DT
18435	2090	28	cream	cream	NN
18435	2090	29	.	.	.
18435	2091	1	~PINEAPPLE	~PINEAPPLE	NNP
18435	2091	2	CREAM~--Two	CREAM~--Two	NNP
18435	2091	3	cups	cup	NNS
18435	2091	4	of	of	IN
18435	2091	5	water	water	NN
18435	2091	6	,	,	,
18435	2091	7	one	one	CD
18435	2091	8	cup	cup	NN
18435	2091	9	of	of	IN
18435	2091	10	sugar	sugar	NN
18435	2091	11	,	,	,
18435	2091	12	boil	boil	VB
18435	2091	13	fifteen	fifteen	CD
18435	2091	14	minutes	minute	NNS
18435	2091	15	,	,	,
18435	2091	16	let	let	VB
18435	2091	17	cool	cool	JJ
18435	2091	18	,	,	,
18435	2091	19	add	add	VB
18435	2091	20	one	one	CD
18435	2091	21	can	can	MD
18435	2091	22	grated	grate	VBN
18435	2091	23	pineapple	pineapple	NN
18435	2091	24	.	.	.
18435	2092	1	Freeze	freeze	VB
18435	2092	2	to	to	TO
18435	2092	3	mush	mush	VB
18435	2092	4	,	,	,
18435	2092	5	fold	fold	VB
18435	2092	6	in	in	RB
18435	2092	7	one	one	CD
18435	2092	8	-	-	HYPH
18435	2092	9	half	half	NN
18435	2092	10	pint	pint	NN
18435	2092	11	of	of	IN
18435	2092	12	whipped	whip	VBN
18435	2092	13	cream	cream	NN
18435	2092	14	,	,	,
18435	2092	15	let	let	VB
18435	2092	16	stand	stand	VB
18435	2092	17	an	an	DT
18435	2092	18	hour	hour	NN
18435	2092	19	,	,	,
18435	2092	20	but	but	CC
18435	2092	21	longer	long	JJR
18435	2092	22	time	time	NN
18435	2092	23	is	be	VBZ
18435	2092	24	better	well	JJR
18435	2092	25	.	.	.
18435	2093	1	~VANILLA	~VANILLA	NFP
18435	2093	2	ICE	ICE	NNP
18435	2093	3	CREAM~--Put	cream~--put	POS
18435	2093	4	two	two	CD
18435	2093	5	cups	cup	NNS
18435	2093	6	of	of	IN
18435	2093	7	milk	milk	NN
18435	2093	8	in	in	IN
18435	2093	9	a	a	DT
18435	2093	10	double	double	JJ
18435	2093	11	boiler	boiler	NN
18435	2093	12	,	,	,
18435	2093	13	add	add	VB
18435	2093	14	a	a	DT
18435	2093	15	pinch	pinch	NN
18435	2093	16	of	of	IN
18435	2093	17	soda	soda	NN
18435	2093	18	and	and	CC
18435	2093	19	scald	scald	NNP
18435	2093	20	,	,	,
18435	2093	21	beat	beat	VBD
18435	2093	22	four	four	CD
18435	2093	23	eggs	egg	NNS
18435	2093	24	light	light	JJ
18435	2093	25	with	with	IN
18435	2093	26	two	two	CD
18435	2093	27	cups	cup	NNS
18435	2093	28	of	of	IN
18435	2093	29	sugar	sugar	NN
18435	2093	30	,	,	,
18435	2093	31	pour	pour	VB
18435	2093	32	the	the	DT
18435	2093	33	hot	hot	JJ
18435	2093	34	milk	milk	NN
18435	2093	35	on	on	IN
18435	2093	36	slowly	slowly	RB
18435	2093	37	,	,	,
18435	2093	38	stirring	stir	VBG
18435	2093	39	all	all	PDT
18435	2093	40	the	the	DT
18435	2093	41	time	time	NN
18435	2093	42	;	;	:
18435	2093	43	turn	turn	VB
18435	2093	44	back	back	RB
18435	2093	45	into	into	IN
18435	2093	46	double	double	JJ
18435	2093	47	boiler	boiler	NN
18435	2093	48	and	and	CC
18435	2093	49	cook	cook	NN
18435	2093	50	until	until	IN
18435	2093	51	a	a	DT
18435	2093	52	smooth	smooth	JJ
18435	2093	53	custard	custard	NN
18435	2093	54	is	be	VBZ
18435	2093	55	formed	form	VBN
18435	2093	56	.	.	.
18435	2094	1	Cool	cool	UH
18435	2094	2	and	and	CC
18435	2094	3	flavor	flavor	NN
18435	2094	4	strongly	strongly	RB
18435	2094	5	with	with	IN
18435	2094	6	vanilla	vanilla	NN
18435	2094	7	because	because	IN
18435	2094	8	freezing	freezing	NN
18435	2094	9	destroys	destroy	NNS
18435	2094	10	some	some	DT
18435	2094	11	of	of	IN
18435	2094	12	the	the	DT
18435	2094	13	strength	strength	NN
18435	2094	14	of	of	IN
18435	2094	15	flavoring	flavoring	NN
18435	2094	16	.	.	.
18435	2095	1	Stir	stir	VB
18435	2095	2	in	in	IN
18435	2095	3	a	a	DT
18435	2095	4	pint	pint	NN
18435	2095	5	of	of	IN
18435	2095	6	sweet	sweet	JJ
18435	2095	7	cream	cream	NN
18435	2095	8	and	and	CC
18435	2095	9	freeze	freeze	NN
18435	2095	10	.	.	.
18435	2096	1	~CRANBERRY	~CRANBERRY	NFP
18435	2096	2	SHERBET~--This	SHERBET~--This	NNP
18435	2096	3	is	be	VBZ
18435	2096	4	often	often	RB
18435	2096	5	used	use	VBN
18435	2096	6	at	at	IN
18435	2096	7	a	a	DT
18435	2096	8	Thanksgiving	Thanksgiving	NNP
18435	2096	9	course	course	NN
18435	2096	10	dinner	dinner	NN
18435	2096	11	to	to	TO
18435	2096	12	serve	serve	VB
18435	2096	13	after	after	IN
18435	2096	14	the	the	DT
18435	2096	15	roast	roast	NN
18435	2096	16	.	.	.
18435	2097	1	To	to	TO
18435	2097	2	make	make	VB
18435	2097	3	it	-PRON-	PRP
18435	2097	4	boil	boil	VB
18435	2097	5	a	a	DT
18435	2097	6	quart	quart	NN
18435	2097	7	of	of	IN
18435	2097	8	cranberries	cranberry	NNS
18435	2097	9	with	with	IN
18435	2097	10	two	two	CD
18435	2097	11	cupfuls	cupful	NNS
18435	2097	12	of	of	IN
18435	2097	13	water	water	NN
18435	2097	14	until	until	IN
18435	2097	15	soft	soft	JJ
18435	2097	16	,	,	,
18435	2097	17	add	add	VB
18435	2097	18	two	two	CD
18435	2097	19	cupfuls	cupful	NNS
18435	2097	20	sugar	sugar	NN
18435	2097	21	,	,	,
18435	2097	22	stir	stir	VB
18435	2097	23	until	until	IN
18435	2097	24	dissolved	dissolve	VBN
18435	2097	25	,	,	,
18435	2097	26	let	let	VB
18435	2097	27	cool	cool	JJ
18435	2097	28	,	,	,
18435	2097	29	add	add	VB
18435	2097	30	the	the	DT
18435	2097	31	juice	juice	NN
18435	2097	32	of	of	IN
18435	2097	33	one	one	CD
18435	2097	34	or	or	CC
18435	2097	35	two	two	CD
18435	2097	36	lemons	lemon	NNS
18435	2097	37	and	and	CC
18435	2097	38	freeze	freeze	NN
18435	2097	39	.	.	.
18435	2098	1	This	this	DT
18435	2098	2	may	may	MD
18435	2098	3	be	be	VB
18435	2098	4	sweeter	sweet	JJR
18435	2098	5	if	if	IN
18435	2098	6	desired	desire	VBN
18435	2098	7	.	.	.
18435	2099	1	Serve	serve	VB
18435	2099	2	in	in	IN
18435	2099	3	sherbet	sherbet	NN
18435	2099	4	glasses	glass	NNS
18435	2099	5	.	.	.
18435	2100	1	~CURRANT	~CURRANT	NFP
18435	2100	2	SHERBET~--Mash	SHERBET~--Mash	VBG
18435	2100	3	ripe	ripe	JJ
18435	2100	4	red	red	JJ
18435	2100	5	currants	currant	NNS
18435	2100	6	well	well	RB
18435	2100	7	and	and	CC
18435	2100	8	strain	strain	VB
18435	2100	9	the	the	DT
18435	2100	10	juice	juice	NN
18435	2100	11	.	.	.
18435	2101	1	To	to	IN
18435	2101	2	two	two	CD
18435	2101	3	cups	cup	NNS
18435	2101	4	of	of	IN
18435	2101	5	the	the	DT
18435	2101	6	juice	juice	NN
18435	2101	7	add	add	VB
18435	2101	8	two	two	CD
18435	2101	9	cups	cup	NNS
18435	2101	10	of	of	IN
18435	2101	11	sugar	sugar	NN
18435	2101	12	,	,	,
18435	2101	13	two	two	CD
18435	2101	14	cups	cup	NNS
18435	2101	15	of	of	IN
18435	2101	16	water	water	NN
18435	2101	17	,	,	,
18435	2101	18	and	and	CC
18435	2101	19	bring	bring	VB
18435	2101	20	to	to	IN
18435	2101	21	boiling	boiling	NN
18435	2101	22	point	point	NN
18435	2101	23	.	.	.
18435	2102	1	Cook	cook	VB
18435	2102	2	a	a	DT
18435	2102	3	few	few	JJ
18435	2102	4	minutes	minute	NNS
18435	2102	5	and	and	CC
18435	2102	6	skim	skim	NN
18435	2102	7	well	well	RB
18435	2102	8	,	,	,
18435	2102	9	then	then	RB
18435	2102	10	pour	pour	VB
18435	2102	11	while	while	IN
18435	2102	12	hot	hot	JJ
18435	2102	13	slowly	slowly	RB
18435	2102	14	on	on	IN
18435	2102	15	to	to	IN
18435	2102	16	the	the	DT
18435	2102	17	whites	white	NNS
18435	2102	18	of	of	IN
18435	2102	19	two	two	CD
18435	2102	20	eggs	egg	NNS
18435	2102	21	beaten	beat	VBN
18435	2102	22	stiff	stiff	JJ
18435	2102	23	.	.	.
18435	2103	1	Beat	beat	VB
18435	2103	2	a	a	DT
18435	2103	3	few	few	JJ
18435	2103	4	minutes	minute	NNS
18435	2103	5	,	,	,
18435	2103	6	cool	cool	JJ
18435	2103	7	,	,	,
18435	2103	8	and	and	CC
18435	2103	9	freeze	freeze	VB
18435	2103	10	.	.	.
18435	2104	1	~LEMON	~LEMON	NFP
18435	2104	2	GINGER	GINGER	NNP
18435	2104	3	SHERBET~--This	SHERBET~--This	NNP
18435	2104	4	is	be	VBZ
18435	2104	5	made	make	VBN
18435	2104	6	the	the	DT
18435	2104	7	same	same	JJ
18435	2104	8	as	as	IN
18435	2104	9	the	the	DT
18435	2104	10	lemon	lemon	NN
18435	2104	11	with	with	IN
18435	2104	12	the	the	DT
18435	2104	13	addition	addition	NN
18435	2104	14	of	of	IN
18435	2104	15	four	four	CD
18435	2104	16	ounces	ounce	NNS
18435	2104	17	of	of	IN
18435	2104	18	candied	candy	VBN
18435	2104	19	ginger	ginger	NN
18435	2104	20	cut	cut	VBN
18435	2104	21	in	in	IN
18435	2104	22	fine	fine	JJ
18435	2104	23	bits	bit	NNS
18435	2104	24	and	and	CC
18435	2104	25	added	add	VBD
18435	2104	26	to	to	IN
18435	2104	27	the	the	DT
18435	2104	28	sirup	sirup	NN
18435	2104	29	with	with	IN
18435	2104	30	the	the	DT
18435	2104	31	grated	grate	VBN
18435	2104	32	yellow	yellow	JJ
18435	2104	33	rind	rind	NN
18435	2104	34	of	of	IN
18435	2104	35	a	a	DT
18435	2104	36	lemon	lemon	NN
18435	2104	37	.	.	.
18435	2105	1	Boil	boil	VB
18435	2105	2	until	until	IN
18435	2105	3	clear	clear	JJ
18435	2105	4	,	,	,
18435	2105	5	add	add	VB
18435	2105	6	lemon	lemon	NN
18435	2105	7	juice	juice	NN
18435	2105	8	and	and	CC
18435	2105	9	a	a	DT
18435	2105	10	little	little	JJ
18435	2105	11	more	more	JJR
18435	2105	12	of	of	IN
18435	2105	13	the	the	DT
18435	2105	14	rind	rind	NN
18435	2105	15	and	and	CC
18435	2105	16	proceed	proceed	VB
18435	2105	17	as	as	IN
18435	2105	18	with	with	IN
18435	2105	19	the	the	DT
18435	2105	20	ice	ice	NN
18435	2105	21	.	.	.
18435	2106	1	~LEMON	~LEMON	NFP
18435	2106	2	SHERBET~--Put	SHERBET~--Put	NNP
18435	2106	3	two	two	CD
18435	2106	4	cups	cup	NNS
18435	2106	5	of	of	IN
18435	2106	6	sugar	sugar	NN
18435	2106	7	into	into	IN
18435	2106	8	four	four	CD
18435	2106	9	cups	cup	NNS
18435	2106	10	of	of	IN
18435	2106	11	water	water	NN
18435	2106	12	and	and	CC
18435	2106	13	cook	cook	VB
18435	2106	14	five	five	CD
18435	2106	15	minutes	minute	NNS
18435	2106	16	after	after	IN
18435	2106	17	it	-PRON-	PRP
18435	2106	18	begins	begin	VBZ
18435	2106	19	to	to	TO
18435	2106	20	boil	boil	VB
18435	2106	21	.	.	.
18435	2107	1	Add	add	VB
18435	2107	2	one	one	CD
18435	2107	3	-	-	HYPH
18435	2107	4	half	half	NN
18435	2107	5	level	level	NN
18435	2107	6	tablespoon	tablespoon	NN
18435	2107	7	of	of	IN
18435	2107	8	gelatin	gelatin	NNS
18435	2107	9	soaked	soak	VBN
18435	2107	10	in	in	IN
18435	2107	11	a	a	DT
18435	2107	12	tablespoon	tablespoon	NN
18435	2107	13	of	of	IN
18435	2107	14	cold	cold	JJ
18435	2107	15	water	water	NN
18435	2107	16	for	for	IN
18435	2107	17	fifteen	fifteen	CD
18435	2107	18	minutes	minute	NNS
18435	2107	19	.	.	.
18435	2108	1	Stir	stir	VB
18435	2108	2	one	one	CD
18435	2108	3	cup	cup	NN
18435	2108	4	of	of	IN
18435	2108	5	lemon	lemon	NN
18435	2108	6	juice	juice	NN
18435	2108	7	and	and	CC
18435	2108	8	freeze	freeze	NN
18435	2108	9	.	.	.
18435	2109	1	~PINEAPPLE	~PINEAPPLE	NFP
18435	2109	2	SORBET~--Peel	SORBET~--Peel	NNP
18435	2109	3	and	and	CC
18435	2109	4	cut	cut	VBD
18435	2109	5	up	up	RP
18435	2109	6	a	a	DT
18435	2109	7	small	small	JJ
18435	2109	8	sugar	sugar	NN
18435	2109	9	loaf	loaf	VBZ
18435	2109	10	pineapple	pineapple	NN
18435	2109	11	and	and	CC
18435	2109	12	let	let	VB
18435	2109	13	it	-PRON-	PRP
18435	2109	14	stand	stand	VB
18435	2109	15	in	in	IN
18435	2109	16	a	a	DT
18435	2109	17	cool	cool	JJ
18435	2109	18	place	place	NN
18435	2109	19	over	over	IN
18435	2109	20	night	night	NN
18435	2109	21	with	with	IN
18435	2109	22	a	a	DT
18435	2109	23	pint	pint	NN
18435	2109	24	of	of	IN
18435	2109	25	sugar	sugar	NN
18435	2109	26	added	add	VBN
18435	2109	27	to	to	IN
18435	2109	28	it	-PRON-	PRP
18435	2109	29	.	.	.
18435	2110	1	An	an	DT
18435	2110	2	earthen	earthen	JJ
18435	2110	3	jar	jar	NN
18435	2110	4	is	be	VBZ
18435	2110	5	best	good	JJS
18435	2110	6	for	for	IN
18435	2110	7	holding	hold	VBG
18435	2110	8	the	the	DT
18435	2110	9	pineapple	pineapple	NN
18435	2110	10	,	,	,
18435	2110	11	whose	whose	WP$
18435	2110	12	acid	acid	NN
18435	2110	13	properties	property	NNS
18435	2110	14	forbid	forbid	VB
18435	2110	15	its	-PRON-	PRP$
18435	2110	16	standing	standing	NN
18435	2110	17	in	in	IN
18435	2110	18	tin	tin	NN
18435	2110	19	.	.	.
18435	2111	1	In	in	IN
18435	2111	2	the	the	DT
18435	2111	3	morning	morning	NN
18435	2111	4	strain	strain	NN
18435	2111	5	,	,	,
18435	2111	6	pressing	press	VBG
18435	2111	7	out	out	RP
18435	2111	8	as	as	RB
18435	2111	9	much	much	JJ
18435	2111	10	of	of	IN
18435	2111	11	the	the	DT
18435	2111	12	juice	juice	NN
18435	2111	13	as	as	IN
18435	2111	14	possible	possible	JJ
18435	2111	15	.	.	.
18435	2112	1	Add	add	VB
18435	2112	2	to	to	IN
18435	2112	3	this	this	DT
18435	2112	4	a	a	DT
18435	2112	5	pint	pint	NN
18435	2112	6	of	of	IN
18435	2112	7	water	water	NN
18435	2112	8	and	and	CC
18435	2112	9	the	the	DT
18435	2112	10	grated	grate	VBN
18435	2112	11	rind	rind	NN
18435	2112	12	of	of	IN
18435	2112	13	an	an	DT
18435	2112	14	orange	orange	NN
18435	2112	15	.	.	.
18435	2113	1	Boil	Boil	NNP
18435	2113	2	ten	ten	CD
18435	2113	3	minutes	minute	NNS
18435	2113	4	,	,	,
18435	2113	5	add	add	VB
18435	2113	6	the	the	DT
18435	2113	7	juice	juice	NN
18435	2113	8	of	of	IN
18435	2113	9	one	one	CD
18435	2113	10	lemon	lemon	NN
18435	2113	11	and	and	CC
18435	2113	12	two	two	CD
18435	2113	13	oranges	orange	NNS
18435	2113	14	,	,	,
18435	2113	15	freeze	freeze	VB
18435	2113	16	about	about	RB
18435	2113	17	fifteen	fifteen	CD
18435	2113	18	minutes	minute	NNS
18435	2113	19	until	until	IN
18435	2113	20	of	of	IN
18435	2113	21	a	a	DT
18435	2113	22	smooth	smooth	JJ
18435	2113	23	,	,	,
18435	2113	24	even	even	RB
18435	2113	25	,	,	,
18435	2113	26	cream	cream	NN
18435	2113	27	-	-	HYPH
18435	2113	28	like	like	JJ
18435	2113	29	texture	texture	NN
18435	2113	30	,	,	,
18435	2113	31	and	and	CC
18435	2113	32	serve	serve	VB
18435	2113	33	after	after	IN
18435	2113	34	the	the	DT
18435	2113	35	meat	meat	NN
18435	2113	36	course	course	NN
18435	2113	37	at	at	IN
18435	2113	38	dinner	dinner	NN
18435	2113	39	.	.	.
18435	2114	1	If	if	IN
18435	2114	2	you	-PRON-	PRP
18435	2114	3	desire	desire	VBP
18435	2114	4	a	a	DT
18435	2114	5	granite	granite	NN
18435	2114	6	which	which	WDT
18435	2114	7	is	be	VBZ
18435	2114	8	frozen	freeze	VBN
18435	2114	9	as	as	RB
18435	2114	10	hard	hard	RB
18435	2114	11	as	as	IN
18435	2114	12	ice	ice	NN
18435	2114	13	cream	cream	NN
18435	2114	14	,	,	,
18435	2114	15	but	but	CC
18435	2114	16	should	should	MD
18435	2114	17	be	be	VB
18435	2114	18	of	of	IN
18435	2114	19	a	a	DT
18435	2114	20	rough	rough	RB
18435	2114	21	-	-	HYPH
18435	2114	22	grained	grain	VBN
18435	2114	23	consistency	consistency	NN
18435	2114	24	,	,	,
18435	2114	25	set	set	VBD
18435	2114	26	the	the	DT
18435	2114	27	mixture	mixture	NN
18435	2114	28	away	away	RB
18435	2114	29	packed	pack	VBN
18435	2114	30	in	in	IN
18435	2114	31	ice	ice	NN
18435	2114	32	and	and	CC
18435	2114	33	let	let	VB
18435	2114	34	it	-PRON-	PRP
18435	2114	35	remain	remain	VB
18435	2114	36	there	there	RB
18435	2114	37	for	for	IN
18435	2114	38	two	two	CD
18435	2114	39	or	or	CC
18435	2114	40	three	three	CD
18435	2114	41	hours	hour	NNS
18435	2114	42	.	.	.
18435	2115	1	Scrape	scrape	VB
18435	2115	2	the	the	DT
18435	2115	3	frozen	frozen	JJ
18435	2115	4	part	part	NN
18435	2115	5	occasionally	occasionally	RB
18435	2115	6	from	from	IN
18435	2115	7	the	the	DT
18435	2115	8	sides	side	NNS
18435	2115	9	of	of	IN
18435	2115	10	the	the	DT
18435	2115	11	can	can	MD
18435	2115	12	and	and	CC
18435	2115	13	stir	stir	VB
18435	2115	14	long	long	RB
18435	2115	15	enough	enough	RB
18435	2115	16	to	to	TO
18435	2115	17	mix	mix	VB
18435	2115	18	the	the	DT
18435	2115	19	ice	ice	NN
18435	2115	20	with	with	IN
18435	2115	21	the	the	DT
18435	2115	22	mass	mass	NN
18435	2115	23	,	,	,
18435	2115	24	but	but	CC
18435	2115	25	not	not	RB
18435	2115	26	long	long	RB
18435	2115	27	enough	enough	RB
18435	2115	28	to	to	TO
18435	2115	29	make	make	VB
18435	2115	30	it	-PRON-	PRP
18435	2115	31	creamy	creamy	JJ
18435	2115	32	.	.	.
18435	2116	1	Serve	serve	VB
18435	2116	2	in	in	IN
18435	2116	3	a	a	DT
18435	2116	4	cup	cup	NN
18435	2116	5	made	make	VBN
18435	2116	6	of	of	IN
18435	2116	7	the	the	DT
18435	2116	8	half	half	JJ
18435	2116	9	skin	skin	NN
18435	2116	10	of	of	IN
18435	2116	11	an	an	DT
18435	2116	12	orange	orange	NN
18435	2116	13	with	with	IN
18435	2116	14	the	the	DT
18435	2116	15	pulp	pulp	NN
18435	2116	16	scraped	scrape	VBN
18435	2116	17	out	out	RP
18435	2116	18	.	.	.
18435	2117	1	~TEA	~TEA	NNP
18435	2117	2	SHERBET~--Make	sherbet~--make	VB
18435	2117	3	a	a	DT
18435	2117	4	quart	quart	NN
18435	2117	5	of	of	IN
18435	2117	6	fine	fine	JJ
18435	2117	7	flavored	flavor	VBN
18435	2117	8	tea	tea	NN
18435	2117	9	in	in	IN
18435	2117	10	the	the	DT
18435	2117	11	usual	usual	JJ
18435	2117	12	way	way	NN
18435	2117	13	,	,	,
18435	2117	14	pour	pour	VB
18435	2117	15	off	off	RP
18435	2117	16	,	,	,
18435	2117	17	sweeten	sweeten	VBP
18435	2117	18	to	to	TO
18435	2117	19	taste	taste	NN
18435	2117	20	,	,	,
18435	2117	21	add	add	VB
18435	2117	22	the	the	DT
18435	2117	23	juice	juice	NN
18435	2117	24	of	of	IN
18435	2117	25	half	half	PDT
18435	2117	26	a	a	DT
18435	2117	27	lemon	lemon	NN
18435	2117	28	and	and	CC
18435	2117	29	the	the	DT
18435	2117	30	fine	fine	JJ
18435	2117	31	shredded	shred	VBN
18435	2117	32	peel	peel	NN
18435	2117	33	,	,	,
18435	2117	34	and	and	CC
18435	2117	35	freeze	freeze	VB
18435	2117	36	.	.	.
18435	2118	1	~GLACE	~GLACE	NFP
18435	2118	2	DES	DES	NNP
18435	2118	3	GOURMETS~--Make	GOURMETS~--Make	VBG
18435	2118	4	a	a	DT
18435	2118	5	custard	custard	NN
18435	2118	6	of	of	IN
18435	2118	7	one	one	CD
18435	2118	8	pint	pint	NN
18435	2118	9	milk	milk	NN
18435	2118	10	,	,	,
18435	2118	11	six	six	CD
18435	2118	12	egg	egg	NN
18435	2118	13	yolks	yolk	NNS
18435	2118	14	,	,	,
18435	2118	15	one	one	CD
18435	2118	16	cup	cup	NN
18435	2118	17	sugar	sugar	NN
18435	2118	18	and	and	CC
18435	2118	19	a	a	DT
18435	2118	20	few	few	JJ
18435	2118	21	grains	grain	NNS
18435	2118	22	of	of	IN
18435	2118	23	salt	salt	NN
18435	2118	24	.	.	.
18435	2119	1	Strain	strain	VB
18435	2119	2	and	and	CC
18435	2119	3	add	add	VB
18435	2119	4	one	one	CD
18435	2119	5	pint	pint	NN
18435	2119	6	cream	cream	NN
18435	2119	7	,	,	,
18435	2119	8	one	one	CD
18435	2119	9	cup	cup	NN
18435	2119	10	almonds	almond	VBZ
18435	2119	11	(	(	-LRB-
18435	2119	12	blanched	blanch	VBN
18435	2119	13	,	,	,
18435	2119	14	cooked	cook	VBN
18435	2119	15	in	in	IN
18435	2119	16	caramel	caramel	NN
18435	2119	17	,	,	,
18435	2119	18	cooled	cool	VBD
18435	2119	19	,	,	,
18435	2119	20	and	and	CC
18435	2119	21	pounded	pound	VBD
18435	2119	22	)	)	-RRB-
18435	2119	23	,	,	,
18435	2119	24	and	and	CC
18435	2119	25	one	one	CD
18435	2119	26	tablespoon	tablespoon	NN
18435	2119	27	vanilla	vanilla	NN
18435	2119	28	.	.	.
18435	2120	1	Whip	whip	NN
18435	2120	2	one	one	CD
18435	2120	3	pint	pint	NN
18435	2120	4	heavy	heavy	JJ
18435	2120	5	cream	cream	NN
18435	2120	6	and	and	CC
18435	2120	7	add	add	VB
18435	2120	8	one	one	CD
18435	2120	9	-	-	HYPH
18435	2120	10	half	half	NN
18435	2120	11	pound	pound	NN
18435	2120	12	powdered	powder	VBN
18435	2120	13	sugar	sugar	NN
18435	2120	14	,	,	,
18435	2120	15	one	one	CD
18435	2120	16	tablespoon	tablespoon	NN
18435	2120	17	of	of	IN
18435	2120	18	rum	rum	NN
18435	2120	19	,	,	,
18435	2120	20	one	one	CD
18435	2120	21	teaspoon	teaspoon	NN
18435	2120	22	of	of	IN
18435	2120	23	vanilla	vanilla	NN
18435	2120	24	and	and	CC
18435	2120	25	one	one	CD
18435	2120	26	-	-	HYPH
18435	2120	27	fourth	fourth	NN
18435	2120	28	pound	pound	NN
18435	2120	29	of	of	IN
18435	2120	30	macaroons	macaroon	NNS
18435	2120	31	broken	break	VBN
18435	2120	32	in	in	IN
18435	2120	33	small	small	JJ
18435	2120	34	pieces	piece	NNS
18435	2120	35	.	.	.
18435	2121	1	Freeze	freeze	VB
18435	2121	2	the	the	DT
18435	2121	3	first	first	JJ
18435	2121	4	mixture	mixture	NN
18435	2121	5	and	and	CC
18435	2121	6	put	put	VBD
18435	2121	7	in	in	RP
18435	2121	8	a	a	DT
18435	2121	9	brick	brick	NN
18435	2121	10	mold	mold	NN
18435	2121	11	,	,	,
18435	2121	12	cover	cover	VB
18435	2121	13	with	with	IN
18435	2121	14	second	second	JJ
18435	2121	15	mixture	mixture	NN
18435	2121	16	,	,	,
18435	2121	17	then	then	RB
18435	2121	18	repeat	repeat	VB
18435	2121	19	.	.	.
18435	2122	1	Pack	pack	NN
18435	2122	2	in	in	IN
18435	2122	3	salt	salt	NN
18435	2122	4	and	and	CC
18435	2122	5	ice	ice	NN
18435	2122	6	,	,	,
18435	2122	7	using	use	VBG
18435	2122	8	two	two	CD
18435	2122	9	parts	part	NNS
18435	2122	10	crushed	crush	VBD
18435	2122	11	ice	ice	NN
18435	2122	12	to	to	IN
18435	2122	13	one	one	CD
18435	2122	14	part	part	NN
18435	2122	15	rock	rock	NN
18435	2122	16	salt	salt	NN
18435	2122	17	and	and	CC
18435	2122	18	let	let	VB
18435	2122	19	stand	stand	VB
18435	2122	20	two	two	CD
18435	2122	21	hours	hour	NNS
18435	2122	22	.	.	.
18435	2123	1	Remove	remove	VB
18435	2123	2	from	from	IN
18435	2123	3	mold	mold	NN
18435	2123	4	and	and	CC
18435	2123	5	garnish	garnish	VB
18435	2123	6	with	with	IN
18435	2123	7	macaroons	macaroon	NNS
18435	2123	8	in	in	IN
18435	2123	9	brandy	brandy	NN
18435	2123	10	.	.	.
18435	2124	1	~MAPLE	~MAPLE	NFP
18435	2124	2	PARFAIT~--Beat	parfait~--beat	PRP$
18435	2124	3	four	four	CD
18435	2124	4	eggs	egg	NNS
18435	2124	5	slightly	slightly	RB
18435	2124	6	in	in	IN
18435	2124	7	a	a	DT
18435	2124	8	double	double	JJ
18435	2124	9	boiler	boiler	NN
18435	2124	10	,	,	,
18435	2124	11	pour	pour	VBP
18435	2124	12	in	in	IN
18435	2124	13	one	one	CD
18435	2124	14	cup	cup	NN
18435	2124	15	of	of	IN
18435	2124	16	hot	hot	JJ
18435	2124	17	maple	maple	NN
18435	2124	18	sirup	sirup	NN
18435	2124	19	,	,	,
18435	2124	20	stirring	stir	VBG
18435	2124	21	all	all	PDT
18435	2124	22	the	the	DT
18435	2124	23	time	time	NN
18435	2124	24	.	.	.
18435	2125	1	Cook	cook	VB
18435	2125	2	until	until	IN
18435	2125	3	thick	thick	JJ
18435	2125	4	,	,	,
18435	2125	5	cool	cool	JJ
18435	2125	6	,	,	,
18435	2125	7	and	and	CC
18435	2125	8	add	add	VB
18435	2125	9	one	one	CD
18435	2125	10	pint	pint	NN
18435	2125	11	of	of	IN
18435	2125	12	thick	thick	JJ
18435	2125	13	cream	cream	NN
18435	2125	14	beaten	beat	VBN
18435	2125	15	stiff	stiff	JJ
18435	2125	16	.	.	.
18435	2126	1	Pour	pour	VB
18435	2126	2	into	into	IN
18435	2126	3	a	a	DT
18435	2126	4	mold	mold	NN
18435	2126	5	and	and	CC
18435	2126	6	pack	pack	NN
18435	2126	7	in	in	IN
18435	2126	8	equal	equal	JJ
18435	2126	9	parts	part	NNS
18435	2126	10	of	of	IN
18435	2126	11	ice	ice	NN
18435	2126	12	and	and	CC
18435	2126	13	salt	salt	NN
18435	2126	14	.	.	.
18435	2127	1	Let	let	VB
18435	2127	2	stand	stand	VB
18435	2127	3	three	three	CD
18435	2127	4	hours	hour	NNS
18435	2127	5	.	.	.
18435	2128	1	~PINEAPPLE	~PINEAPPLE	NFP
18435	2128	2	PARFAIT~--Cook	parfait~--cook	ADD
18435	2128	3	for	for	IN
18435	2128	4	five	five	CD
18435	2128	5	minutes	minute	NNS
18435	2128	6	over	over	IN
18435	2128	7	the	the	DT
18435	2128	8	fire	fire	NN
18435	2128	9	one	one	CD
18435	2128	10	cup	cup	NN
18435	2128	11	granulated	granulate	VBD
18435	2128	12	sugar	sugar	NN
18435	2128	13	and	and	CC
18435	2128	14	a	a	DT
18435	2128	15	quarter	quarter	NN
18435	2128	16	cup	cup	NN
18435	2128	17	of	of	IN
18435	2128	18	water	water	NN
18435	2128	19	.	.	.
18435	2129	1	Beat	beat	VB
18435	2129	2	the	the	DT
18435	2129	3	yolks	yolk	NNS
18435	2129	4	of	of	IN
18435	2129	5	six	six	CD
18435	2129	6	eggs	egg	NNS
18435	2129	7	until	until	IN
18435	2129	8	lemon	lemon	NN
18435	2129	9	colored	colored	JJ
18435	2129	10	and	and	CC
18435	2129	11	thick	thick	JJ
18435	2129	12	,	,	,
18435	2129	13	then	then	RB
18435	2129	14	add	add	VB
18435	2129	15	the	the	DT
18435	2129	16	sirup	sirup	NN
18435	2129	17	little	little	JJ
18435	2129	18	by	by	IN
18435	2129	19	little	little	JJ
18435	2129	20	,	,	,
18435	2129	21	constantly	constantly	RB
18435	2129	22	beating	beat	VBG
18435	2129	23	.	.	.
18435	2130	1	Cook	cook	VB
18435	2130	2	in	in	IN
18435	2130	3	a	a	DT
18435	2130	4	double	double	JJ
18435	2130	5	boiler	boiler	NN
18435	2130	6	until	until	IN
18435	2130	7	the	the	DT
18435	2130	8	custard	custard	NN
18435	2130	9	coats	coat	VBZ
18435	2130	10	the	the	DT
18435	2130	11	spoon	spoon	NN
18435	2130	12	,	,	,
18435	2130	13	then	then	RB
18435	2130	14	strain	strain	VB
18435	2130	15	and	and	CC
18435	2130	16	beat	beat	VBD
18435	2130	17	until	until	IN
18435	2130	18	cold	cold	JJ
18435	2130	19	.	.	.
18435	2131	1	Add	add	VB
18435	2131	2	two	two	CD
18435	2131	3	cupfuls	cupful	NNS
18435	2131	4	pineapple	pineapple	NN
18435	2131	5	pulp	pulp	NN
18435	2131	6	pressed	press	VBD
18435	2131	7	through	through	IN
18435	2131	8	a	a	DT
18435	2131	9	sieve	sieve	NN
18435	2131	10	and	and	CC
18435	2131	11	fold	fold	VB
18435	2131	12	in	in	IN
18435	2131	13	a	a	DT
18435	2131	14	pint	pint	NN
18435	2131	15	of	of	IN
18435	2131	16	cream	cream	NN
18435	2131	17	whipped	whip	VBN
18435	2131	18	stiff	stiff	JJ
18435	2131	19	.	.	.
18435	2132	1	Pack	pack	NN
18435	2132	2	and	and	CC
18435	2132	3	bury	bury	VB
18435	2132	4	in	in	IN
18435	2132	5	the	the	DT
18435	2132	6	ice	ice	NN
18435	2132	7	and	and	CC
18435	2132	8	salt	salt	NN
18435	2132	9	mixture	mixture	NN
18435	2132	10	.	.	.
18435	2133	1	~STRAWBERRY	~STRAWBERRY	NFP
18435	2133	2	PARFAIT~--Hull	PARFAIT~--Hull	NNP
18435	2133	3	,	,	,
18435	2133	4	wash	wash	NN
18435	2133	5	and	and	CC
18435	2133	6	drain	drain	VB
18435	2133	7	some	some	DT
18435	2133	8	sweet	sweet	JJ
18435	2133	9	strawberries	strawberry	NNS
18435	2133	10	.	.	.
18435	2134	1	Press	press	NN
18435	2134	2	through	through	IN
18435	2134	3	a	a	DT
18435	2134	4	strainer	strainer	NN
18435	2134	5	enough	enough	JJ
18435	2134	6	to	to	TO
18435	2134	7	give	give	VB
18435	2134	8	about	about	RB
18435	2134	9	two	two	CD
18435	2134	10	-	-	HYPH
18435	2134	11	thirds	third	NNS
18435	2134	12	of	of	IN
18435	2134	13	a	a	DT
18435	2134	14	cup	cup	NN
18435	2134	15	of	of	IN
18435	2134	16	pulp	pulp	NN
18435	2134	17	.	.	.
18435	2135	1	Cook	cook	VB
18435	2135	2	together	together	RB
18435	2135	3	in	in	IN
18435	2135	4	a	a	DT
18435	2135	5	graniteware	graniteware	NN
18435	2135	6	saucepan	saucepan	NN
18435	2135	7	one	one	CD
18435	2135	8	cupful	cupful	JJ
18435	2135	9	granulated	granulate	VBN
18435	2135	10	sugar	sugar	NN
18435	2135	11	and	and	CC
18435	2135	12	half	half	PDT
18435	2135	13	a	a	DT
18435	2135	14	cup	cup	NN
18435	2135	15	of	of	IN
18435	2135	16	water	water	NN
18435	2135	17	until	until	IN
18435	2135	18	it	-PRON-	PRP
18435	2135	19	spins	spin	VBZ
18435	2135	20	a	a	DT
18435	2135	21	thread	thread	NN
18435	2135	22	.	.	.
18435	2136	1	Do	do	VB
18435	2136	2	not	not	RB
18435	2136	3	stir	stir	VB
18435	2136	4	while	while	IN
18435	2136	5	cooking	cook	VBG
18435	2136	6	.	.	.
18435	2137	1	Whip	whip	NN
18435	2137	2	two	two	CD
18435	2137	3	whites	white	NNS
18435	2137	4	of	of	IN
18435	2137	5	eggs	egg	NNS
18435	2137	6	stiff	stiff	JJ
18435	2137	7	and	and	CC
18435	2137	8	then	then	RB
18435	2137	9	pour	pour	VB
18435	2137	10	the	the	DT
18435	2137	11	hot	hot	JJ
18435	2137	12	sirup	sirup	NN
18435	2137	13	over	over	IN
18435	2137	14	them	-PRON-	PRP
18435	2137	15	and	and	CC
18435	2137	16	continue	continue	VB
18435	2137	17	beating	beat	VBG
18435	2137	18	them	-PRON-	PRP
18435	2137	19	until	until	IN
18435	2137	20	the	the	DT
18435	2137	21	mixture	mixture	NN
18435	2137	22	is	be	VBZ
18435	2137	23	cold	cold	JJ
18435	2137	24	.	.	.
18435	2138	1	As	as	IN
18435	2138	2	it	-PRON-	PRP
18435	2138	3	thickens	thicken	VBZ
18435	2138	4	add	add	VBP
18435	2138	5	the	the	DT
18435	2138	6	crushed	crushed	JJ
18435	2138	7	berries	berry	NNS
18435	2138	8	,	,	,
18435	2138	9	a	a	DT
18435	2138	10	spoonful	spoonful	JJ
18435	2138	11	at	at	IN
18435	2138	12	a	a	DT
18435	2138	13	time	time	NN
18435	2138	14	.	.	.
18435	2139	1	Have	have	VBP
18435	2139	2	ready	ready	JJ
18435	2139	3	a	a	DT
18435	2139	4	pint	pint	NN
18435	2139	5	of	of	IN
18435	2139	6	cream	cream	NN
18435	2139	7	whipped	whip	VBN
18435	2139	8	to	to	IN
18435	2139	9	a	a	DT
18435	2139	10	solid	solid	JJ
18435	2139	11	froth	froth	NN
18435	2139	12	,	,	,
18435	2139	13	stir	stir	VBP
18435	2139	14	lightly	lightly	RB
18435	2139	15	into	into	IN
18435	2139	16	the	the	DT
18435	2139	17	egg	egg	NN
18435	2139	18	and	and	CC
18435	2139	19	berry	berry	JJ
18435	2139	20	mixture	mixture	NN
18435	2139	21	,	,	,
18435	2139	22	then	then	RB
18435	2139	23	pack	pack	VB
18435	2139	24	into	into	IN
18435	2139	25	a	a	DT
18435	2139	26	covered	covered	JJ
18435	2139	27	mold	mold	NN
18435	2139	28	and	and	CC
18435	2139	29	bury	bury	NN
18435	2139	30	in	in	IN
18435	2139	31	ice	ice	NN
18435	2139	32	and	and	CC
18435	2139	33	salt	salt	NN
18435	2139	34	,	,	,
18435	2139	35	equal	equal	JJ
18435	2139	36	proportions	proportion	NNS
18435	2139	37	,	,	,
18435	2139	38	leaving	leave	VBG
18435	2139	39	it	-PRON-	PRP
18435	2139	40	for	for	IN
18435	2139	41	several	several	JJ
18435	2139	42	hours	hour	NNS
18435	2139	43	.	.	.
18435	2140	1	~VIOLET	~VIOLET	NFP
18435	2140	2	PARFAIT~--This	parfait~--this	PRP$
18435	2140	3	is	be	VBZ
18435	2140	4	made	make	VBN
18435	2140	5	the	the	DT
18435	2140	6	same	same	JJ
18435	2140	7	as	as	IN
18435	2140	8	white	white	NNP
18435	2140	9	parfait	parfait	NNP
18435	2140	10	,	,	,
18435	2140	11	using	use	VBG
18435	2140	12	one	one	CD
18435	2140	13	-	-	HYPH
18435	2140	14	third	third	NN
18435	2140	15	cup	cup	NN
18435	2140	16	of	of	IN
18435	2140	17	grape	grape	NN
18435	2140	18	juice	juice	NN
18435	2140	19	instead	instead	RB
18435	2140	20	of	of	IN
18435	2140	21	the	the	DT
18435	2140	22	boiling	boiling	NN
18435	2140	23	water	water	NN
18435	2140	24	,	,	,
18435	2140	25	and	and	CC
18435	2140	26	adding	add	VBG
18435	2140	27	half	half	PDT
18435	2140	28	a	a	DT
18435	2140	29	cup	cup	NN
18435	2140	30	of	of	IN
18435	2140	31	grape	grape	NN
18435	2140	32	juice	juice	NN
18435	2140	33	and	and	CC
18435	2140	34	the	the	DT
18435	2140	35	juice	juice	NN
18435	2140	36	of	of	IN
18435	2140	37	half	half	PDT
18435	2140	38	a	a	DT
18435	2140	39	lemon	lemon	NN
18435	2140	40	to	to	IN
18435	2140	41	the	the	DT
18435	2140	42	cream	cream	NN
18435	2140	43	before	before	IN
18435	2140	44	beating	beat	VBG
18435	2140	45	.	.	.
18435	2141	1	~VANILLA	~VANILLA	NFP
18435	2141	2	PARFAIT~--Cook	parfait~--cook	VB
18435	2141	3	a	a	DT
18435	2141	4	half	half	NN
18435	2141	5	cup	cup	NN
18435	2141	6	each	each	DT
18435	2141	7	sugar	sugar	NN
18435	2141	8	and	and	CC
18435	2141	9	water	water	NN
18435	2141	10	over	over	IN
18435	2141	11	the	the	DT
18435	2141	12	fire	fire	NN
18435	2141	13	until	until	IN
18435	2141	14	it	-PRON-	PRP
18435	2141	15	threads	thread	VBZ
18435	2141	16	.	.	.
18435	2142	1	Do	do	VB
18435	2142	2	not	not	RB
18435	2142	3	stir	stir	VB
18435	2142	4	after	after	IN
18435	2142	5	the	the	DT
18435	2142	6	sugar	sugar	NN
18435	2142	7	has	have	VBZ
18435	2142	8	dissolved	dissolve	VBN
18435	2142	9	.	.	.
18435	2143	1	Beat	beat	VB
18435	2143	2	the	the	DT
18435	2143	3	whites	white	NNS
18435	2143	4	of	of	IN
18435	2143	5	three	three	CD
18435	2143	6	eggs	egg	NNS
18435	2143	7	until	until	IN
18435	2143	8	very	very	RB
18435	2143	9	stiff	stiff	JJ
18435	2143	10	,	,	,
18435	2143	11	pour	pour	VBP
18435	2143	12	the	the	DT
18435	2143	13	sirup	sirup	NN
18435	2143	14	slowly	slowly	RB
18435	2143	15	over	over	IN
18435	2143	16	it	-PRON-	PRP
18435	2143	17	,	,	,
18435	2143	18	beating	beat	VBG
18435	2143	19	constantly	constantly	RB
18435	2143	20	.	.	.
18435	2144	1	Flavor	flavor	NN
18435	2144	2	with	with	IN
18435	2144	3	vanilla	vanilla	NN
18435	2144	4	,	,	,
18435	2144	5	and	and	CC
18435	2144	6	when	when	WRB
18435	2144	7	cold	cold	JJ
18435	2144	8	fold	fold	NN
18435	2144	9	in	in	IN
18435	2144	10	a	a	DT
18435	2144	11	pint	pint	NN
18435	2144	12	of	of	IN
18435	2144	13	cream	cream	NN
18435	2144	14	whipped	whip	VBN
18435	2144	15	stiff	stiff	JJ
18435	2144	16	.	.	.
18435	2145	1	Pour	pour	VB
18435	2145	2	into	into	IN
18435	2145	3	a	a	DT
18435	2145	4	mold	mold	NN
18435	2145	5	and	and	CC
18435	2145	6	pack	pack	NN
18435	2145	7	.	.	.
18435	2146	1	PRESERVES	PRESERVES	NNP
18435	2146	2	,	,	,
18435	2146	3	PICKLES	pickle	NNS
18435	2146	4	AND	and	CC
18435	2146	5	RELISH	RELISH	NNS
18435	2146	6	~CHERRY	~cherry	NN
18435	2146	7	PICKLES~--Stem	PICKLES~--Stem	NNP
18435	2146	8	,	,	,
18435	2146	9	but	but	CC
18435	2146	10	do	do	VBP
18435	2146	11	not	not	RB
18435	2146	12	pit	pit	VB
18435	2146	13	,	,	,
18435	2146	14	large	large	JJ
18435	2146	15	ripe	ripe	JJ
18435	2146	16	cherries	cherry	NNS
18435	2146	17	.	.	.
18435	2147	1	Put	put	VB
18435	2147	2	into	into	IN
18435	2147	3	a	a	DT
18435	2147	4	jar	jar	NN
18435	2147	5	and	and	CC
18435	2147	6	cover	cover	VB
18435	2147	7	with	with	IN
18435	2147	8	a	a	DT
18435	2147	9	sirup	sirup	NN
18435	2147	10	made	make	VBN
18435	2147	11	from	from	IN
18435	2147	12	two	two	CD
18435	2147	13	cups	cup	NNS
18435	2147	14	of	of	IN
18435	2147	15	sugar	sugar	NN
18435	2147	16	,	,	,
18435	2147	17	two	two	CD
18435	2147	18	cups	cup	NNS
18435	2147	19	of	of	IN
18435	2147	20	vinegar	vinegar	NN
18435	2147	21	and	and	CC
18435	2147	22	a	a	DT
18435	2147	23	rounding	round	VBG
18435	2147	24	teaspoon	teaspoon	NN
18435	2147	25	each	each	DT
18435	2147	26	of	of	IN
18435	2147	27	ground	ground	NN
18435	2147	28	cloves	clove	NNS
18435	2147	29	and	and	CC
18435	2147	30	cinnamon	cinnamon	NN
18435	2147	31	cooked	cook	VBN
18435	2147	32	together	together	RB
18435	2147	33	five	five	CD
18435	2147	34	minutes	minute	NNS
18435	2147	35	.	.	.
18435	2148	1	Let	let	VB
18435	2148	2	stand	stand	VB
18435	2148	3	two	two	CD
18435	2148	4	days	day	NNS
18435	2148	5	,	,	,
18435	2148	6	pour	pour	VB
18435	2148	7	off	off	RP
18435	2148	8	the	the	DT
18435	2148	9	vinegar	vinegar	NN
18435	2148	10	,	,	,
18435	2148	11	reheat	reheat	VB
18435	2148	12	and	and	CC
18435	2148	13	pour	pour	VB
18435	2148	14	over	over	IN
18435	2148	15	the	the	DT
18435	2148	16	cherries	cherry	NNS
18435	2148	17	,	,	,
18435	2148	18	then	then	RB
18435	2148	19	seal	seal	VB
18435	2148	20	.	.	.
18435	2149	1	~CHILI	~CHILI	NFP
18435	2149	2	SAUCE~--Peel	sauce~--peel	CD
18435	2149	3	and	and	CC
18435	2149	4	slice	slice	VB
18435	2149	5	six	six	CD
18435	2149	6	large	large	JJ
18435	2149	7	ripe	ripe	JJ
18435	2149	8	tomatoes	tomato	NNS
18435	2149	9	,	,	,
18435	2149	10	add	add	VB
18435	2149	11	four	four	CD
18435	2149	12	onions	onion	NNS
18435	2149	13	chopped	chop	VBN
18435	2149	14	fine	fine	JJ
18435	2149	15	,	,	,
18435	2149	16	three	three	CD
18435	2149	17	-	-	HYPH
18435	2149	18	quarters	quarter	NNS
18435	2149	19	of	of	IN
18435	2149	20	a	a	DT
18435	2149	21	cup	cup	NN
18435	2149	22	of	of	IN
18435	2149	23	brown	brown	JJ
18435	2149	24	sugar	sugar	NN
18435	2149	25	,	,	,
18435	2149	26	one	one	CD
18435	2149	27	-	-	HYPH
18435	2149	28	quarter	quarter	NN
18435	2149	29	cup	cup	NN
18435	2149	30	of	of	IN
18435	2149	31	salt	salt	NN
18435	2149	32	,	,	,
18435	2149	33	four	four	CD
18435	2149	34	cups	cup	NNS
18435	2149	35	of	of	IN
18435	2149	36	vinegar	vinegar	NN
18435	2149	37	and	and	CC
18435	2149	38	two	two	CD
18435	2149	39	teaspoons	teaspoon	NNS
18435	2149	40	each	each	DT
18435	2149	41	of	of	IN
18435	2149	42	ginger	ginger	NN
18435	2149	43	and	and	CC
18435	2149	44	cloves	clove	NNS
18435	2149	45	and	and	CC
18435	2149	46	one	one	CD
18435	2149	47	-	-	HYPH
18435	2149	48	half	half	NN
18435	2149	49	teaspoon	teaspoon	NN
18435	2149	50	of	of	IN
18435	2149	51	cayenne	cayenne	NN
18435	2149	52	pepper	pepper	NN
18435	2149	53	.	.	.
18435	2150	1	Cook	cook	VB
18435	2150	2	together	together	RB
18435	2150	3	one	one	CD
18435	2150	4	hour	hour	NN
18435	2150	5	and	and	CC
18435	2150	6	seal	seal	NN
18435	2150	7	in	in	RP
18435	2150	8	small	small	JJ
18435	2150	9	glass	glass	NN
18435	2150	10	jars	jar	NNS
18435	2150	11	.	.	.
18435	2151	1	~COLD	~COLD	NFP
18435	2151	2	CATSUP~--Cut	CATSUP~--Cut	NNP
18435	2151	3	four	four	CD
18435	2151	4	quarts	quart	NNS
18435	2151	5	of	of	IN
18435	2151	6	tomatoes	tomato	NNS
18435	2151	7	fine	fine	RB
18435	2151	8	,	,	,
18435	2151	9	add	add	VB
18435	2151	10	one	one	CD
18435	2151	11	cup	cup	NN
18435	2151	12	of	of	IN
18435	2151	13	chopped	chopped	JJ
18435	2151	14	onion	onion	NN
18435	2151	15	,	,	,
18435	2151	16	one	one	CD
18435	2151	17	cup	cup	NN
18435	2151	18	of	of	IN
18435	2151	19	nasturtium	nasturtium	NN
18435	2151	20	seeds	seed	NNS
18435	2151	21	that	that	WDT
18435	2151	22	have	have	VBP
18435	2151	23	been	be	VBN
18435	2151	24	cut	cut	VBN
18435	2151	25	fine	fine	JJ
18435	2151	26	,	,	,
18435	2151	27	one	one	CD
18435	2151	28	cup	cup	NN
18435	2151	29	of	of	IN
18435	2151	30	freshly	freshly	RB
18435	2151	31	grated	grate	VBN
18435	2151	32	horseradish	horseradish	NNP
18435	2151	33	,	,	,
18435	2151	34	three	three	CD
18435	2151	35	large	large	JJ
18435	2151	36	stalks	stalk	NNS
18435	2151	37	of	of	IN
18435	2151	38	celery	celery	NN
18435	2151	39	chopped	chop	VBN
18435	2151	40	,	,	,
18435	2151	41	one	one	CD
18435	2151	42	cup	cup	NN
18435	2151	43	of	of	IN
18435	2151	44	whole	whole	JJ
18435	2151	45	mustard	mustard	NN
18435	2151	46	seeds	seed	NNS
18435	2151	47	,	,	,
18435	2151	48	one	one	CD
18435	2151	49	-	-	HYPH
18435	2151	50	half	half	NN
18435	2151	51	cup	cup	NN
18435	2151	52	of	of	IN
18435	2151	53	salt	salt	NN
18435	2151	54	,	,	,
18435	2151	55	one	one	CD
18435	2151	56	tablespoonful	tablespoonful	JJ
18435	2151	57	each	each	DT
18435	2151	58	of	of	IN
18435	2151	59	black	black	JJ
18435	2151	60	pepper	pepper	NN
18435	2151	61	,	,	,
18435	2151	62	cloves	clove	NNS
18435	2151	63	and	and	CC
18435	2151	64	cinnamon	cinnamon	NN
18435	2151	65	,	,	,
18435	2151	66	a	a	DT
18435	2151	67	tablespoon	tablespoon	NN
18435	2151	68	of	of	IN
18435	2151	69	mace	mace	NN
18435	2151	70	,	,	,
18435	2151	71	one	one	CD
18435	2151	72	-	-	HYPH
18435	2151	73	half	half	NN
18435	2151	74	cup	cup	NN
18435	2151	75	of	of	IN
18435	2151	76	sugar	sugar	NN
18435	2151	77	and	and	CC
18435	2151	78	four	four	CD
18435	2151	79	quarts	quart	NNS
18435	2151	80	of	of	IN
18435	2151	81	vinegar	vinegar	NN
18435	2151	82	.	.	.
18435	2152	1	Mix	mix	VB
18435	2152	2	all	all	DT
18435	2152	3	well	well	RB
18435	2152	4	together	together	RB
18435	2152	5	and	and	CC
18435	2152	6	put	put	VB
18435	2152	7	in	in	RP
18435	2152	8	jars	jar	NNS
18435	2152	9	or	or	CC
18435	2152	10	bottles	bottle	NNS
18435	2152	11	.	.	.
18435	2153	1	It	-PRON-	PRP
18435	2153	2	needs	need	VBZ
18435	2153	3	no	no	DT
18435	2153	4	cooking	cooking	NN
18435	2153	5	,	,	,
18435	2153	6	but	but	CC
18435	2153	7	must	must	MD
18435	2153	8	stand	stand	VB
18435	2153	9	several	several	JJ
18435	2153	10	weeks	week	NNS
18435	2153	11	to	to	TO
18435	2153	12	ripen	ripen	VB
18435	2153	13	.	.	.
18435	2154	1	~CREOLE	~creole	LS
18435	2154	2	SAUCE~--Scald	sauce~--scald	XX
18435	2154	3	and	and	CC
18435	2154	4	peel	peel	VB
18435	2154	5	twenty	twenty	CD
18435	2154	6	-	-	HYPH
18435	2154	7	four	four	CD
18435	2154	8	tomatoes	tomato	NNS
18435	2154	9	.	.	.
18435	2155	1	Remove	remove	VB
18435	2155	2	the	the	DT
18435	2155	3	seeds	seed	NNS
18435	2155	4	from	from	IN
18435	2155	5	green	green	JJ
18435	2155	6	peppers	pepper	NNS
18435	2155	7	and	and	CC
18435	2155	8	cut	cut	VBD
18435	2155	9	the	the	DT
18435	2155	10	pulp	pulp	NN
18435	2155	11	and	and	CC
18435	2155	12	four	four	CD
18435	2155	13	onions	onion	NNS
18435	2155	14	fine	fine	JJ
18435	2155	15	.	.	.
18435	2156	1	Shred	shre	VBN
18435	2156	2	one	one	CD
18435	2156	3	ounce	ounce	NN
18435	2156	4	dried	dry	VBD
18435	2156	5	ginger	ginger	NN
18435	2156	6	,	,	,
18435	2156	7	mix	mix	VB
18435	2156	8	and	and	CC
18435	2156	9	add	add	VB
18435	2156	10	four	four	CD
18435	2156	11	tablespoons	tablespoon	NNS
18435	2156	12	each	each	DT
18435	2156	13	of	of	IN
18435	2156	14	sugar	sugar	NN
18435	2156	15	and	and	CC
18435	2156	16	salt	salt	NN
18435	2156	17	,	,	,
18435	2156	18	three	three	CD
18435	2156	19	cups	cup	NNS
18435	2156	20	of	of	IN
18435	2156	21	vinegar	vinegar	NN
18435	2156	22	and	and	CC
18435	2156	23	one	one	CD
18435	2156	24	-	-	HYPH
18435	2156	25	half	half	NN
18435	2156	26	pound	pound	NN
18435	2156	27	seedless	seedless	NN
18435	2156	28	raisins	raisin	NNS
18435	2156	29	.	.	.
18435	2157	1	Boil	Boil	NNP
18435	2157	2	slowly	slowly	RB
18435	2157	3	three	three	CD
18435	2157	4	hours	hour	NNS
18435	2157	5	,	,	,
18435	2157	6	then	then	RB
18435	2157	7	put	put	VB
18435	2157	8	away	away	RB
18435	2157	9	in	in	IN
18435	2157	10	wide	wide	JJ
18435	2157	11	-	-	HYPH
18435	2157	12	mouthed	mouthed	JJ
18435	2157	13	bottles	bottle	NNS
18435	2157	14	.	.	.
18435	2158	1	~GINGERED	~GINGERED	NFP
18435	2158	2	GREEN	GREEN	NNP
18435	2158	3	TOMATOES~--To	TOMATOES~--To	NNS
18435	2158	4	one	one	CD
18435	2158	5	peck	peck	NN
18435	2158	6	small	small	JJ
18435	2158	7	green	green	JJ
18435	2158	8	tomatoes	tomato	NNS
18435	2158	9	allow	allow	VBP
18435	2158	10	eight	eight	CD
18435	2158	11	onions	onion	NNS
18435	2158	12	.	.	.
18435	2159	1	Slice	slice	VB
18435	2159	2	all	all	RB
18435	2159	3	together	together	RB
18435	2159	4	and	and	CC
18435	2159	5	sprinkle	sprinkle	VB
18435	2159	6	with	with	IN
18435	2159	7	one	one	CD
18435	2159	8	cupful	cupful	NN
18435	2159	9	of	of	IN
18435	2159	10	salt	salt	NN
18435	2159	11	.	.	.
18435	2160	1	Let	let	VB
18435	2160	2	them	-PRON-	PRP
18435	2160	3	stand	stand	VB
18435	2160	4	twenty	twenty	CD
18435	2160	5	-	-	HYPH
18435	2160	6	four	four	CD
18435	2160	7	hours	hour	NNS
18435	2160	8	,	,	,
18435	2160	9	then	then	RB
18435	2160	10	drain	drain	VB
18435	2160	11	and	and	CC
18435	2160	12	cover	cover	VB
18435	2160	13	with	with	IN
18435	2160	14	fresh	fresh	JJ
18435	2160	15	water	water	NN
18435	2160	16	.	.	.
18435	2161	1	Make	make	VB
18435	2161	2	a	a	DT
18435	2161	3	strong	strong	JJ
18435	2161	4	ginger	ginger	NN
18435	2161	5	tea	tea	NN
18435	2161	6	,	,	,
18435	2161	7	allowing	allow	VBG
18435	2161	8	one	one	CD
18435	2161	9	quart	quart	NN
18435	2161	10	of	of	IN
18435	2161	11	boiling	boil	VBG
18435	2161	12	water	water	NN
18435	2161	13	to	to	IN
18435	2161	14	a	a	DT
18435	2161	15	pound	pound	NN
18435	2161	16	of	of	IN
18435	2161	17	bruised	bruise	VBN
18435	2161	18	ginger	ginger	NN
18435	2161	19	root	root	NN
18435	2161	20	.	.	.
18435	2162	1	Let	let	VB
18435	2162	2	it	-PRON-	PRP
18435	2162	3	simmer	simmer	VB
18435	2162	4	gently	gently	RB
18435	2162	5	for	for	IN
18435	2162	6	twenty	twenty	CD
18435	2162	7	minutes	minute	NNS
18435	2162	8	until	until	IN
18435	2162	9	the	the	DT
18435	2162	10	strength	strength	NN
18435	2162	11	of	of	IN
18435	2162	12	the	the	DT
18435	2162	13	ginger	ginger	NN
18435	2162	14	is	be	VBZ
18435	2162	15	extracted	extract	VBN
18435	2162	16	.	.	.
18435	2163	1	Scald	Scald	NNP
18435	2163	2	the	the	DT
18435	2163	3	chopped	chop	VBN
18435	2163	4	tomatoes	tomato	NNS
18435	2163	5	in	in	IN
18435	2163	6	this	this	DT
18435	2163	7	.	.	.
18435	2164	1	Drain	drain	NN
18435	2164	2	.	.	.
18435	2165	1	Mix	mix	VB
18435	2165	2	together	together	RB
18435	2165	3	one	one	CD
18435	2165	4	ounce	ounce	NN
18435	2165	5	ground	ground	NN
18435	2165	6	ginger	ginger	NN
18435	2165	7	,	,	,
18435	2165	8	two	two	CD
18435	2165	9	tablespoonfuls	tablespoonful	NNS
18435	2165	10	black	black	JJ
18435	2165	11	pepper	pepper	NN
18435	2165	12	,	,	,
18435	2165	13	two	two	CD
18435	2165	14	teaspoonfuls	teaspoonful	NNS
18435	2165	15	ground	ground	NN
18435	2165	16	cloves	clove	NNS
18435	2165	17	,	,	,
18435	2165	18	a	a	DT
18435	2165	19	quarter	quarter	NN
18435	2165	20	pound	pound	NN
18435	2165	21	white	white	JJ
18435	2165	22	mustard	mustard	NN
18435	2165	23	seed	seed	NN
18435	2165	24	,	,	,
18435	2165	25	one	one	CD
18435	2165	26	-	-	HYPH
18435	2165	27	half	half	NN
18435	2165	28	cupful	cupful	JJ
18435	2165	29	ground	ground	NN
18435	2165	30	mustard	mustard	NN
18435	2165	31	,	,	,
18435	2165	32	one	one	CD
18435	2165	33	ounce	ounce	NN
18435	2165	34	allspice	allspice	NN
18435	2165	35	,	,	,
18435	2165	36	three	three	CD
18435	2165	37	ounces	ounce	NNS
18435	2165	38	celery	celery	NN
18435	2165	39	seed	seed	NN
18435	2165	40	and	and	CC
18435	2165	41	three	three	CD
18435	2165	42	pounds	pound	NNS
18435	2165	43	brown	brown	JJ
18435	2165	44	sugar	sugar	NN
18435	2165	45	.	.	.
18435	2166	1	Now	now	RB
18435	2166	2	put	put	VB
18435	2166	3	the	the	DT
18435	2166	4	sliced	sliced	JJ
18435	2166	5	onions	onion	NNS
18435	2166	6	and	and	CC
18435	2166	7	tomatoes	tomato	NNS
18435	2166	8	in	in	IN
18435	2166	9	a	a	DT
18435	2166	10	kettle	kettle	NN
18435	2166	11	with	with	IN
18435	2166	12	sugar	sugar	NN
18435	2166	13	and	and	CC
18435	2166	14	spices	spice	NNS
18435	2166	15	in	in	IN
18435	2166	16	alternate	alternate	JJ
18435	2166	17	layers	layer	NNS
18435	2166	18	,	,	,
18435	2166	19	and	and	CC
18435	2166	20	pour	pour	VB
18435	2166	21	over	over	IN
18435	2166	22	them	-PRON-	PRP
18435	2166	23	enough	enough	JJ
18435	2166	24	white	white	JJ
18435	2166	25	wine	wine	NN
18435	2166	26	vinegar	vinegar	NN
18435	2166	27	to	to	TO
18435	2166	28	cover	cover	VB
18435	2166	29	well	well	RB
18435	2166	30	.	.	.
18435	2167	1	Cook	cook	VB
18435	2167	2	the	the	DT
18435	2167	3	pickle	pickle	NN
18435	2167	4	until	until	IN
18435	2167	5	tender	tender	NN
18435	2167	6	,	,	,
18435	2167	7	then	then	RB
18435	2167	8	pack	pack	VB
18435	2167	9	in	in	IN
18435	2167	10	jars	jar	NNS
18435	2167	11	and	and	CC
18435	2167	12	seal	seal	NN
18435	2167	13	.	.	.
18435	2168	1	~GREEN	~GREEN	NFP
18435	2168	2	TOMATO	tomato	NN
18435	2168	3	MINCE~--To	mince~--to	NN
18435	2168	4	two	two	CD
18435	2168	5	quarts	quart	NNS
18435	2168	6	chopped	chop	VBD
18435	2168	7	apples	apple	NNS
18435	2168	8	,	,	,
18435	2168	9	greenings	greening	NNS
18435	2168	10	are	be	VBP
18435	2168	11	best	good	JJS
18435	2168	12	,	,	,
18435	2168	13	allow	allow	VB
18435	2168	14	two	two	CD
18435	2168	15	quarts	quart	NNS
18435	2168	16	chopped	chop	VBD
18435	2168	17	green	green	JJ
18435	2168	18	tomatoes	tomato	NNS
18435	2168	19	,	,	,
18435	2168	20	one	one	CD
18435	2168	21	pound	pound	NN
18435	2168	22	each	each	DT
18435	2168	23	seeded	seed	VBN
18435	2168	24	raisins	raisin	NNS
18435	2168	25	and	and	CC
18435	2168	26	cleaned	clean	VBD
18435	2168	27	currants	currant	NNS
18435	2168	28	,	,	,
18435	2168	29	one	one	CD
18435	2168	30	-	-	HYPH
18435	2168	31	half	half	NN
18435	2168	32	nutmeg	nutmeg	NNS
18435	2168	33	,	,	,
18435	2168	34	one	one	CD
18435	2168	35	teaspoonful	teaspoonful	NN
18435	2168	36	of	of	IN
18435	2168	37	cinnamon	cinnamon	NN
18435	2168	38	,	,	,
18435	2168	39	one	one	CD
18435	2168	40	-	-	HYPH
18435	2168	41	half	half	NN
18435	2168	42	teaspoonful	teaspoonful	JJ
18435	2168	43	ground	ground	NN
18435	2168	44	cloves	clove	NNS
18435	2168	45	,	,	,
18435	2168	46	six	six	CD
18435	2168	47	cups	cup	NNS
18435	2168	48	granulated	granulate	VBD
18435	2168	49	sugar	sugar	NN
18435	2168	50	and	and	CC
18435	2168	51	a	a	DT
18435	2168	52	cupful	cupful	JJ
18435	2168	53	and	and	CC
18435	2168	54	a	a	DT
18435	2168	55	half	half	NN
18435	2168	56	of	of	IN
18435	2168	57	cider	cider	NN
18435	2168	58	vinegar	vinegar	NN
18435	2168	59	.	.	.
18435	2169	1	Boil	Boil	NNP
18435	2169	2	slowly	slowly	RB
18435	2169	3	three	three	CD
18435	2169	4	or	or	CC
18435	2169	5	four	four	CD
18435	2169	6	hours	hour	NNS
18435	2169	7	and	and	CC
18435	2169	8	can	can	MD
18435	2169	9	.	.	.
18435	2170	1	~PICALILLI~--Allow	~PICALILLI~--Allow	NFP
18435	2170	2	to	to	IN
18435	2170	3	one	one	CD
18435	2170	4	gallon	gallon	NN
18435	2170	5	sliced	slice	VBD
18435	2170	6	green	green	JJ
18435	2170	7	tomatoes	tomato	NNS
18435	2170	8	one	one	CD
18435	2170	9	pint	pint	NN
18435	2170	10	grated	grate	VBD
18435	2170	11	horseradish	horseradish	NNP
18435	2170	12	,	,	,
18435	2170	13	eleven	eleven	CD
18435	2170	14	ounces	ounce	NNS
18435	2170	15	brown	brown	JJ
18435	2170	16	sugar	sugar	NN
18435	2170	17	,	,	,
18435	2170	18	two	two	CD
18435	2170	19	tablespoons	tablespoon	NNS
18435	2170	20	each	each	DT
18435	2170	21	of	of	IN
18435	2170	22	fine	fine	JJ
18435	2170	23	salt	salt	NN
18435	2170	24	and	and	CC
18435	2170	25	ground	ground	NN
18435	2170	26	mustard	mustard	NN
18435	2170	27	.	.	.
18435	2171	1	Put	put	VB
18435	2171	2	the	the	DT
18435	2171	3	tomatoes	tomato	NNS
18435	2171	4	in	in	IN
18435	2171	5	a	a	DT
18435	2171	6	large	large	JJ
18435	2171	7	stone	stone	NN
18435	2171	8	crock	crock	NN
18435	2171	9	,	,	,
18435	2171	10	sprinkle	sprinkle	VB
18435	2171	11	the	the	DT
18435	2171	12	salt	salt	NN
18435	2171	13	over	over	IN
18435	2171	14	them	-PRON-	PRP
18435	2171	15	and	and	CC
18435	2171	16	let	let	VBD
18435	2171	17	stand	stand	VB
18435	2171	18	over	over	IN
18435	2171	19	night	night	NN
18435	2171	20	with	with	IN
18435	2171	21	a	a	DT
18435	2171	22	slight	slight	JJ
18435	2171	23	press	press	NN
18435	2171	24	on	on	IN
18435	2171	25	top	top	NN
18435	2171	26	.	.	.
18435	2172	1	In	in	IN
18435	2172	2	the	the	DT
18435	2172	3	morning	morning	NN
18435	2172	4	add	add	VB
18435	2172	5	to	to	IN
18435	2172	6	the	the	DT
18435	2172	7	tomatoes	tomato	NNS
18435	2172	8	and	and	CC
18435	2172	9	let	let	VB
18435	2172	10	stand	stand	VB
18435	2172	11	several	several	JJ
18435	2172	12	weeks	week	NNS
18435	2172	13	until	until	IN
18435	2172	14	it	-PRON-	PRP
18435	2172	15	has	have	VBZ
18435	2172	16	formed	form	VBN
18435	2172	17	its	-PRON-	PRP$
18435	2172	18	own	own	JJ
18435	2172	19	vinegar	vinegar	NN
18435	2172	20	.	.	.
18435	2173	1	Always	always	RB
18435	2173	2	keep	keep	VB
18435	2173	3	the	the	DT
18435	2173	4	pickle	pickle	NN
18435	2173	5	under	under	IN
18435	2173	6	the	the	DT
18435	2173	7	liquor	liquor	NN
18435	2173	8	and	and	CC
18435	2173	9	have	have	VB
18435	2173	10	it	-PRON-	PRP
18435	2173	11	in	in	IN
18435	2173	12	a	a	DT
18435	2173	13	cool	cool	JJ
18435	2173	14	place	place	NN
18435	2173	15	.	.	.
18435	2174	1	~PEPPER	~PEPPER	NFP
18435	2174	2	RELISH~--Chop	RELISH~--Chop	NNP
18435	2174	3	fine	fine	RB
18435	2174	4	a	a	DT
18435	2174	5	small	small	JJ
18435	2174	6	head	head	NN
18435	2174	7	of	of	IN
18435	2174	8	white	white	JJ
18435	2174	9	cabbage	cabbage	NN
18435	2174	10	,	,	,
18435	2174	11	six	six	CD
18435	2174	12	large	large	JJ
18435	2174	13	green	green	JJ
18435	2174	14	peppers	pepper	NNS
18435	2174	15	,	,	,
18435	2174	16	and	and	CC
18435	2174	17	a	a	DT
18435	2174	18	nice	nice	JJ
18435	2174	19	bunch	bunch	NN
18435	2174	20	of	of	IN
18435	2174	21	celery	celery	NN
18435	2174	22	.	.	.
18435	2175	1	Put	put	VB
18435	2175	2	in	in	RP
18435	2175	3	a	a	DT
18435	2175	4	large	large	JJ
18435	2175	5	bowl	bowl	NN
18435	2175	6	and	and	CC
18435	2175	7	sprinkle	sprinkle	VB
18435	2175	8	with	with	IN
18435	2175	9	a	a	DT
18435	2175	10	half	half	JJ
18435	2175	11	cup	cup	NN
18435	2175	12	of	of	IN
18435	2175	13	salt	salt	NN
18435	2175	14	,	,	,
18435	2175	15	mix	mix	VB
18435	2175	16	well	well	RB
18435	2175	17	,	,	,
18435	2175	18	cover	cover	VB
18435	2175	19	and	and	CC
18435	2175	20	let	let	VB
18435	2175	21	stand	stand	VB
18435	2175	22	over	over	IN
18435	2175	23	night	night	NN
18435	2175	24	.	.	.
18435	2176	1	Next	next	JJ
18435	2176	2	morning	morning	NN
18435	2176	3	drain	drain	NN
18435	2176	4	and	and	CC
18435	2176	5	mix	mix	VB
18435	2176	6	in	in	IN
18435	2176	7	two	two	CD
18435	2176	8	tablespoons	tablespoon	NNS
18435	2176	9	of	of	IN
18435	2176	10	mustard	mustard	NN
18435	2176	11	seed	seed	NN
18435	2176	12	,	,	,
18435	2176	13	and	and	CC
18435	2176	14	pack	pack	VB
18435	2176	15	in	in	IN
18435	2176	16	a	a	DT
18435	2176	17	stone	stone	NN
18435	2176	18	jar	jar	NN
18435	2176	19	.	.	.
18435	2177	1	Put	put	VB
18435	2177	2	in	in	RP
18435	2177	3	a	a	DT
18435	2177	4	porcelain	porcelain	NN
18435	2177	5	kettle	kettle	NN
18435	2177	6	three	three	CD
18435	2177	7	pints	pint	NNS
18435	2177	8	of	of	IN
18435	2177	9	vinegar	vinegar	NN
18435	2177	10	,	,	,
18435	2177	11	two	two	CD
18435	2177	12	tablespoons	tablespoon	NNS
18435	2177	13	sugar	sugar	NN
18435	2177	14	,	,	,
18435	2177	15	one	one	CD
18435	2177	16	tablespoon	tablespoon	NN
18435	2177	17	each	each	DT
18435	2177	18	of	of	IN
18435	2177	19	whole	whole	JJ
18435	2177	20	cloves	clove	NNS
18435	2177	21	,	,	,
18435	2177	22	allspice	allspice	JJ
18435	2177	23	and	and	CC
18435	2177	24	whole	whole	JJ
18435	2177	25	pepper	pepper	NN
18435	2177	26	,	,	,
18435	2177	27	a	a	DT
18435	2177	28	clove	clove	NN
18435	2177	29	of	of	IN
18435	2177	30	garlic	garlic	NN
18435	2177	31	and	and	CC
18435	2177	32	one	one	CD
18435	2177	33	onion	onion	NN
18435	2177	34	minced	mince	VBN
18435	2177	35	.	.	.
18435	2178	1	Simmer	simmer	NN
18435	2178	2	gently	gently	RB
18435	2178	3	twenty	twenty	CD
18435	2178	4	minutes	minute	NNS
18435	2178	5	,	,	,
18435	2178	6	strain	strain	VB
18435	2178	7	and	and	CC
18435	2178	8	pour	pour	VB
18435	2178	9	boiling	boil	VBG
18435	2178	10	hot	hot	JJ
18435	2178	11	over	over	IN
18435	2178	12	the	the	DT
18435	2178	13	vegetables	vegetable	NNS
18435	2178	14	.	.	.
18435	2179	1	When	when	WRB
18435	2179	2	cold	cold	JJ
18435	2179	3	cover	cover	NN
18435	2179	4	and	and	CC
18435	2179	5	keep	keep	VB
18435	2179	6	in	in	RP
18435	2179	7	a	a	DT
18435	2179	8	cool	cool	JJ
18435	2179	9	place	place	NN
18435	2179	10	.	.	.
18435	2180	1	~TOMATO	~TOMATO	NFP
18435	2180	2	CATSUP~--This	catsup~--this	DT
18435	2180	3	catsup	catsup	NN
18435	2180	4	has	have	VBZ
18435	2180	5	a	a	DT
18435	2180	6	good	good	JJ
18435	2180	7	relish	relish	NN
18435	2180	8	on	on	IN
18435	2180	9	account	account	NN
18435	2180	10	of	of	IN
18435	2180	11	the	the	DT
18435	2180	12	onion	onion	NN
18435	2180	13	in	in	IN
18435	2180	14	it	-PRON-	PRP
18435	2180	15	.	.	.
18435	2181	1	Wash	wash	VB
18435	2181	2	ripe	ripe	JJ
18435	2181	3	tomatoes	tomato	NNS
18435	2181	4	,	,	,
18435	2181	5	cut	cut	VBD
18435	2181	6	them	-PRON-	PRP
18435	2181	7	in	in	IN
18435	2181	8	slices	slice	NNS
18435	2181	9	and	and	CC
18435	2181	10	cook	cook	VB
18435	2181	11	slowly	slowly	RB
18435	2181	12	for	for	IN
18435	2181	13	one	one	CD
18435	2181	14	hour	hour	NN
18435	2181	15	.	.	.
18435	2182	1	Press	press	VB
18435	2182	2	through	through	IN
18435	2182	3	a	a	DT
18435	2182	4	sieve	sieve	NN
18435	2182	5	to	to	TO
18435	2182	6	take	take	VB
18435	2182	7	out	out	RP
18435	2182	8	the	the	DT
18435	2182	9	seeds	seed	NNS
18435	2182	10	and	and	CC
18435	2182	11	skin	skin	NN
18435	2182	12	.	.	.
18435	2183	1	To	to	IN
18435	2183	2	one	one	CD
18435	2183	3	quart	quart	NN
18435	2183	4	of	of	IN
18435	2183	5	this	this	DT
18435	2183	6	pulp	pulp	NN
18435	2183	7	and	and	CC
18435	2183	8	juice	juice	NN
18435	2183	9	add	add	VB
18435	2183	10	one	one	CD
18435	2183	11	tablespoon	tablespoon	NN
18435	2183	12	of	of	IN
18435	2183	13	cinnamon	cinnamon	NN
18435	2183	14	,	,	,
18435	2183	15	one	one	CD
18435	2183	16	of	of	IN
18435	2183	17	black	black	JJ
18435	2183	18	pepper	pepper	NN
18435	2183	19	and	and	CC
18435	2183	20	one	one	CD
18435	2183	21	of	of	IN
18435	2183	22	mustard	mustard	NN
18435	2183	23	,	,	,
18435	2183	24	one	one	CD
18435	2183	25	teaspoon	teaspoon	NN
18435	2183	26	of	of	IN
18435	2183	27	cayenne	cayenne	NN
18435	2183	28	,	,	,
18435	2183	29	one	one	CD
18435	2183	30	-	-	HYPH
18435	2183	31	half	half	NN
18435	2183	32	cup	cup	NN
18435	2183	33	of	of	IN
18435	2183	34	salt	salt	NN
18435	2183	35	and	and	CC
18435	2183	36	two	two	CD
18435	2183	37	onions	onion	NNS
18435	2183	38	chopped	chop	VBD
18435	2183	39	fine	fine	RB
18435	2183	40	.	.	.
18435	2184	1	Simmer	simmer	NN
18435	2184	2	two	two	CD
18435	2184	3	and	and	CC
18435	2184	4	one	one	CD
18435	2184	5	-	-	HYPH
18435	2184	6	half	half	NN
18435	2184	7	hours	hour	NNS
18435	2184	8	,	,	,
18435	2184	9	then	then	RB
18435	2184	10	add	add	VB
18435	2184	11	two	two	CD
18435	2184	12	cups	cup	NNS
18435	2184	13	of	of	IN
18435	2184	14	vinegar	vinegar	NN
18435	2184	15	,	,	,
18435	2184	16	cook	cook	VB
18435	2184	17	an	an	DT
18435	2184	18	hour	hour	NN
18435	2184	19	longer	long	RBR
18435	2184	20	.	.	.
18435	2185	1	Put	put	VB
18435	2185	2	in	in	RP
18435	2185	3	bottles	bottle	NNS
18435	2185	4	and	and	CC
18435	2185	5	seal	seal	NN
18435	2185	6	.	.	.
18435	2186	1	~TOMATO	~TOMATO	NFP
18435	2186	2	CHUTNEY~--Cut	CHUTNEY~--Cut	NNP
18435	2186	3	up	up	IN
18435	2186	4	and	and	CC
18435	2186	5	peel	peel	VB
18435	2186	6	twelve	twelve	CD
18435	2186	7	large	large	JJ
18435	2186	8	tomatoes	tomato	NNS
18435	2186	9	and	and	CC
18435	2186	10	to	to	IN
18435	2186	11	them	-PRON-	PRP
18435	2186	12	add	add	VB
18435	2186	13	six	six	CD
18435	2186	14	onions	onion	NNS
18435	2186	15	chopped	chop	VBN
18435	2186	16	fine	fine	JJ
18435	2186	17	,	,	,
18435	2186	18	one	one	CD
18435	2186	19	cup	cup	NN
18435	2186	20	of	of	IN
18435	2186	21	vinegar	vinegar	NN
18435	2186	22	,	,	,
18435	2186	23	one	one	CD
18435	2186	24	cup	cup	NN
18435	2186	25	of	of	IN
18435	2186	26	sugar	sugar	NN
18435	2186	27	,	,	,
18435	2186	28	a	a	DT
18435	2186	29	handful	handful	NN
18435	2186	30	of	of	IN
18435	2186	31	finely	finely	RB
18435	2186	32	chopped	chop	VBN
18435	2186	33	raisins	raisin	NNS
18435	2186	34	,	,	,
18435	2186	35	salt	salt	NN
18435	2186	36	to	to	IN
18435	2186	37	taste	taste	NN
18435	2186	38	,	,	,
18435	2186	39	a	a	DT
18435	2186	40	half	half	NN
18435	2186	41	teaspoonful	teaspoonful	JJ
18435	2186	42	of	of	IN
18435	2186	43	cayenne	cayenne	NN
18435	2186	44	and	and	CC
18435	2186	45	a	a	DT
18435	2186	46	half	half	NN
18435	2186	47	teaspoonful	teaspoonful	JJ
18435	2186	48	of	of	IN
18435	2186	49	white	white	JJ
18435	2186	50	pepper	pepper	NN
18435	2186	51	.	.	.
18435	2187	1	Boil	Boil	NNP
18435	2187	2	one	one	CD
18435	2187	3	and	and	CC
18435	2187	4	one	one	CD
18435	2187	5	-	-	HYPH
18435	2187	6	half	half	NN
18435	2187	7	hours	hour	NNS
18435	2187	8	and	and	CC
18435	2187	9	bottle	bottle	NN
18435	2187	10	or	or	CC
18435	2187	11	put	put	VB
18435	2187	12	in	in	IN
18435	2187	13	stone	stone	NN
18435	2187	14	jars	jar	NNS
18435	2187	15	.	.	.
18435	2188	1	~VEGETABLE	~VEGETABLE	NFP
18435	2188	2	RELISH~--Use	RELISH~--Use	NNP
18435	2188	3	two	two	CD
18435	2188	4	quarts	quart	NNS
18435	2188	5	each	each	DT
18435	2188	6	of	of	IN
18435	2188	7	cooked	cooked	JJ
18435	2188	8	and	and	CC
18435	2188	9	finely	finely	RB
18435	2188	10	chopped	chop	VBN
18435	2188	11	beets	beet	NNS
18435	2188	12	and	and	CC
18435	2188	13	cabbage	cabbage	NN
18435	2188	14	,	,	,
18435	2188	15	add	add	VB
18435	2188	16	four	four	CD
18435	2188	17	cups	cup	NNS
18435	2188	18	sugar	sugar	NN
18435	2188	19	,	,	,
18435	2188	20	two	two	CD
18435	2188	21	tablespoons	tablespoon	NNS
18435	2188	22	salt	salt	NN
18435	2188	23	,	,	,
18435	2188	24	one	one	CD
18435	2188	25	tablespoon	tablespoon	NN
18435	2188	26	black	black	JJ
18435	2188	27	pepper	pepper	NN
18435	2188	28	,	,	,
18435	2188	29	a	a	DT
18435	2188	30	half	half	JJ
18435	2188	31	tablespoon	tablespoon	NN
18435	2188	32	cayenne	cayenne	NN
18435	2188	33	,	,	,
18435	2188	34	a	a	DT
18435	2188	35	cup	cup	NN
18435	2188	36	of	of	IN
18435	2188	37	grated	grate	VBN
18435	2188	38	horseradish	horseradish	JJ
18435	2188	39	and	and	CC
18435	2188	40	enough	enough	JJ
18435	2188	41	cold	cold	JJ
18435	2188	42	vinegar	vinegar	NN
18435	2188	43	to	to	TO
18435	2188	44	cover	cover	VB
18435	2188	45	.	.	.
18435	2189	1	Bottle	bottle	VB
18435	2189	2	in	in	IN
18435	2189	3	glass	glass	NN
18435	2189	4	jars	jar	NNS
18435	2189	5	and	and	CC
18435	2189	6	keep	keep	VB
18435	2189	7	in	in	RP
18435	2189	8	a	a	DT
18435	2189	9	cool	cool	JJ
18435	2189	10	place	place	NN
18435	2189	11	.	.	.
18435	2190	1	~APPLE	~APPLE	NFP
18435	2190	2	AND	and	CC
18435	2190	3	GRAPE	GRAPE	NNP
18435	2190	4	JELLY~--Pull	JELLY~--Pull	NNP
18435	2190	5	the	the	DT
18435	2190	6	grapes	grape	NNS
18435	2190	7	off	off	IN
18435	2190	8	the	the	DT
18435	2190	9	stems	stem	NNS
18435	2190	10	of	of	IN
18435	2190	11	six	six	CD
18435	2190	12	large	large	JJ
18435	2190	13	bunches	bunche	NNS
18435	2190	14	,	,	,
18435	2190	15	put	put	VBD
18435	2190	16	them	-PRON-	PRP
18435	2190	17	in	in	IN
18435	2190	18	a	a	DT
18435	2190	19	preserving	preserving	JJ
18435	2190	20	kettle	kettle	NN
18435	2190	21	,	,	,
18435	2190	22	just	just	RB
18435	2190	23	cover	cover	VB
18435	2190	24	with	with	IN
18435	2190	25	water	water	NN
18435	2190	26	.	.	.
18435	2191	1	Pare	pare	VB
18435	2191	2	and	and	CC
18435	2191	3	slice	slice	VB
18435	2191	4	six	six	CD
18435	2191	5	large	large	JJ
18435	2191	6	fall	fall	NN
18435	2191	7	pippin	pippin	NN
18435	2191	8	apples	apple	NNS
18435	2191	9	.	.	.
18435	2192	1	Put	put	VB
18435	2192	2	them	-PRON-	PRP
18435	2192	3	with	with	IN
18435	2192	4	the	the	DT
18435	2192	5	grapes	grape	NNS
18435	2192	6	.	.	.
18435	2193	1	When	when	WRB
18435	2193	2	boiled	boil	VBN
18435	2193	3	soft	soft	JJ
18435	2193	4	strain	strain	NN
18435	2193	5	through	through	IN
18435	2193	6	a	a	DT
18435	2193	7	flannel	flannel	NN
18435	2193	8	bag	bag	NN
18435	2193	9	.	.	.
18435	2194	1	To	to	IN
18435	2194	2	a	a	DT
18435	2194	3	pint	pint	NN
18435	2194	4	of	of	IN
18435	2194	5	juice	juice	NN
18435	2194	6	allow	allow	VBP
18435	2194	7	three	three	CD
18435	2194	8	quarters	quarter	NNS
18435	2194	9	of	of	IN
18435	2194	10	a	a	DT
18435	2194	11	pound	pound	NN
18435	2194	12	of	of	IN
18435	2194	13	sugar	sugar	NN
18435	2194	14	.	.	.
18435	2195	1	Boil	Boil	NNP
18435	2195	2	the	the	DT
18435	2195	3	juice	juice	NN
18435	2195	4	fifteen	fifteen	CD
18435	2195	5	minutes	minute	NNS
18435	2195	6	,	,	,
18435	2195	7	skim	skim	NNP
18435	2195	8	and	and	CC
18435	2195	9	add	add	VB
18435	2195	10	the	the	DT
18435	2195	11	sugar	sugar	NN
18435	2195	12	,	,	,
18435	2195	13	which	which	WDT
18435	2195	14	has	have	VBZ
18435	2195	15	been	be	VBN
18435	2195	16	heated	heat	VBN
18435	2195	17	.	.	.
18435	2196	1	Boil	Boil	NNP
18435	2196	2	ten	ten	CD
18435	2196	3	or	or	CC
18435	2196	4	fifteen	fifteen	CD
18435	2196	5	minutes	minute	NNS
18435	2196	6	.	.	.
18435	2197	1	This	this	DT
18435	2197	2	will	will	MD
18435	2197	3	fill	fill	VB
18435	2197	4	three	three	CD
18435	2197	5	jelly	jelly	JJ
18435	2197	6	glasses	glass	NNS
18435	2197	7	.	.	.
18435	2198	1	~BLACK	~BLACK	NFP
18435	2198	2	CURRANT	CURRANT	NNP
18435	2198	3	JELLY~--This	JELLY~--This	NNP
18435	2198	4	is	be	VBZ
18435	2198	5	one	one	CD
18435	2198	6	of	of	IN
18435	2198	7	the	the	DT
18435	2198	8	best	good	JJS
18435	2198	9	old	old	JJ
18435	2198	10	-	-	HYPH
18435	2198	11	fashioned	fashioned	JJ
18435	2198	12	remedies	remedy	NNS
18435	2198	13	for	for	IN
18435	2198	14	sore	sore	JJ
18435	2198	15	throats	throat	NNS
18435	2198	16	,	,	,
18435	2198	17	while	while	IN
18435	2198	18	a	a	DT
18435	2198	19	teaspoonful	teaspoonful	NN
18435	2198	20	of	of	IN
18435	2198	21	it	-PRON-	PRP
18435	2198	22	dissolved	dissolve	VBD
18435	2198	23	into	into	IN
18435	2198	24	a	a	DT
18435	2198	25	tumbler	tumbler	NN
18435	2198	26	of	of	IN
18435	2198	27	cold	cold	JJ
18435	2198	28	water	water	NN
18435	2198	29	affords	afford	VBZ
18435	2198	30	a	a	DT
18435	2198	31	refreshing	refreshing	JJ
18435	2198	32	fever	fever	NN
18435	2198	33	drink	drink	NN
18435	2198	34	or	or	CC
18435	2198	35	family	family	NN
18435	2198	36	beverage	beverage	NN
18435	2198	37	on	on	IN
18435	2198	38	a	a	DT
18435	2198	39	hot	hot	JJ
18435	2198	40	day	day	NN
18435	2198	41	.	.	.
18435	2199	1	Stem	stem	VB
18435	2199	2	large	large	JJ
18435	2199	3	ripe	ripe	JJ
18435	2199	4	black	black	JJ
18435	2199	5	currants	currant	NNS
18435	2199	6	and	and	CC
18435	2199	7	after	after	IN
18435	2199	8	washing	wash	VBG
18435	2199	9	put	put	VBD
18435	2199	10	into	into	IN
18435	2199	11	the	the	DT
18435	2199	12	preserving	preserve	VBG
18435	2199	13	kettle	kettle	NN
18435	2199	14	,	,	,
18435	2199	15	allowing	allow	VBG
18435	2199	16	a	a	DT
18435	2199	17	cupful	cupful	NN
18435	2199	18	of	of	IN
18435	2199	19	water	water	NN
18435	2199	20	to	to	IN
18435	2199	21	each	each	DT
18435	2199	22	quart	quart	NN
18435	2199	23	of	of	IN
18435	2199	24	fruit	fruit	NN
18435	2199	25	.	.	.
18435	2200	1	This	this	DT
18435	2200	2	is	be	VBZ
18435	2200	3	necessary	necessary	JJ
18435	2200	4	because	because	IN
18435	2200	5	the	the	DT
18435	2200	6	black	black	JJ
18435	2200	7	currant	currant	NN
18435	2200	8	is	be	VBZ
18435	2200	9	drier	dry	JJR
18435	2200	10	than	than	IN
18435	2200	11	the	the	DT
18435	2200	12	red	red	JJ
18435	2200	13	or	or	CC
18435	2200	14	white	white	JJ
18435	2200	15	.	.	.
18435	2201	1	Mash	mash	NN
18435	2201	2	with	with	IN
18435	2201	3	a	a	DT
18435	2201	4	wooden	wooden	JJ
18435	2201	5	spoon	spoon	NN
18435	2201	6	or	or	CC
18435	2201	7	pestle	pestle	NN
18435	2201	8	,	,	,
18435	2201	9	then	then	RB
18435	2201	10	cover	cover	VB
18435	2201	11	and	and	CC
18435	2201	12	cook	cook	VBP
18435	2201	13	until	until	IN
18435	2201	14	the	the	DT
18435	2201	15	currants	currant	NNS
18435	2201	16	have	have	VBP
18435	2201	17	reached	reach	VBN
18435	2201	18	the	the	DT
18435	2201	19	boiling	boiling	NN
18435	2201	20	point	point	NN
18435	2201	21	and	and	CC
18435	2201	22	are	be	VBP
18435	2201	23	soft	soft	JJ
18435	2201	24	.	.	.
18435	2202	1	Turn	turn	VB
18435	2202	2	into	into	IN
18435	2202	3	a	a	DT
18435	2202	4	jelly	jelly	JJ
18435	2202	5	bag	bag	NN
18435	2202	6	and	and	CC
18435	2202	7	drain	drain	VB
18435	2202	8	without	without	IN
18435	2202	9	squeezing	squeeze	VBG
18435	2202	10	.	.	.
18435	2203	1	To	to	IN
18435	2203	2	each	each	DT
18435	2203	3	pint	pint	NN
18435	2203	4	of	of	IN
18435	2203	5	the	the	DT
18435	2203	6	juice	juice	NN
18435	2203	7	allow	allow	VBP
18435	2203	8	a	a	DT
18435	2203	9	half	half	JJ
18435	2203	10	pound	pound	NN
18435	2203	11	loaf	loaf	NN
18435	2203	12	sugar	sugar	NN
18435	2203	13	.	.	.
18435	2204	1	Stir	stir	VB
18435	2204	2	until	until	IN
18435	2204	3	well	well	RB
18435	2204	4	mixed	mixed	JJ
18435	2204	5	,	,	,
18435	2204	6	then	then	RB
18435	2204	7	cook	cook	VB
18435	2204	8	just	just	RB
18435	2204	9	ten	ten	CD
18435	2204	10	minutes	minute	NNS
18435	2204	11	from	from	IN
18435	2204	12	the	the	DT
18435	2204	13	time	time	NN
18435	2204	14	it	-PRON-	PRP
18435	2204	15	commences	commence	VBZ
18435	2204	16	to	to	TO
18435	2204	17	boil	boil	VB
18435	2204	18	.	.	.
18435	2205	1	Overcooking	overcooking	NN
18435	2205	2	makes	make	VBZ
18435	2205	3	it	-PRON-	PRP
18435	2205	4	tough	tough	JJ
18435	2205	5	and	and	CC
18435	2205	6	stringy	stringy	JJ
18435	2205	7	.	.	.
18435	2206	1	Pour	pour	VB
18435	2206	2	in	in	IN
18435	2206	3	sterilized	sterilize	VBN
18435	2206	4	glasses	glass	NNS
18435	2206	5	and	and	CC
18435	2206	6	when	when	WRB
18435	2206	7	cold	cold	JJ
18435	2206	8	cover	cover	NN
18435	2206	9	with	with	IN
18435	2206	10	paraffin	paraffin	NN
18435	2206	11	.	.	.
18435	2207	1	~CANNED	~CANNED	NFP
18435	2207	2	PINEAPPLE~--Pare	PINEAPPLE~--Pare	NNP
18435	2207	3	the	the	DT
18435	2207	4	pineapple	pineapple	NN
18435	2207	5	and	and	CC
18435	2207	6	carefully	carefully	RB
18435	2207	7	remove	remove	VB
18435	2207	8	the	the	DT
18435	2207	9	eyes	eye	NNS
18435	2207	10	with	with	IN
18435	2207	11	a	a	DT
18435	2207	12	sharp	sharp	RB
18435	2207	13	-	-	HYPH
18435	2207	14	pointed	pointed	JJ
18435	2207	15	silver	silver	NN
18435	2207	16	knife	knife	NN
18435	2207	17	.	.	.
18435	2208	1	Chop	chop	NN
18435	2208	2	or	or	CC
18435	2208	3	grate	grate	VB
18435	2208	4	or	or	CC
18435	2208	5	shred	shre	VBD
18435	2208	6	it	-PRON-	PRP
18435	2208	7	with	with	IN
18435	2208	8	a	a	DT
18435	2208	9	fork	fork	NN
18435	2208	10	,	,	,
18435	2208	11	rejecting	reject	VBG
18435	2208	12	the	the	DT
18435	2208	13	core	core	NN
18435	2208	14	.	.	.
18435	2209	1	Weigh	weigh	NN
18435	2209	2	,	,	,
18435	2209	3	and	and	CC
18435	2209	4	to	to	IN
18435	2209	5	every	every	DT
18435	2209	6	pound	pound	NN
18435	2209	7	of	of	IN
18435	2209	8	fruit	fruit	NN
18435	2209	9	allow	allow	VB
18435	2209	10	a	a	DT
18435	2209	11	half	half	JJ
18435	2209	12	pound	pound	NN
18435	2209	13	of	of	IN
18435	2209	14	sugar	sugar	NN
18435	2209	15	,	,	,
18435	2209	16	put	put	VB
18435	2209	17	all	all	RB
18435	2209	18	together	together	RB
18435	2209	19	in	in	IN
18435	2209	20	the	the	DT
18435	2209	21	preserving	preserving	JJ
18435	2209	22	kettle	kettle	NN
18435	2209	23	,	,	,
18435	2209	24	bring	bring	VB
18435	2209	25	quickly	quickly	RB
18435	2209	26	to	to	IN
18435	2209	27	boiling	boiling	NN
18435	2209	28	,	,	,
18435	2209	29	skim	skim	NNP
18435	2209	30	,	,	,
18435	2209	31	and	and	CC
18435	2209	32	remove	remove	VB
18435	2209	33	at	at	IN
18435	2209	34	once	once	RB
18435	2209	35	.	.	.
18435	2210	1	Put	put	VB
18435	2210	2	into	into	IN
18435	2210	3	jars	jar	NNS
18435	2210	4	and	and	CC
18435	2210	5	fill	fill	VB
18435	2210	6	to	to	IN
18435	2210	7	overflowing	overflow	VBG
18435	2210	8	with	with	IN
18435	2210	9	sirup	sirup	NN
18435	2210	10	,	,	,
18435	2210	11	and	and	CC
18435	2210	12	seal	seal	NN
18435	2210	13	.	.	.
18435	2211	1	~CHERRY	~CHERRY	NFP
18435	2211	2	PRESERVES~--Select	preserves~--select	VB
18435	2211	3	large	large	JJ
18435	2211	4	red	red	JJ
18435	2211	5	cherries	cherry	NNS
18435	2211	6	,	,	,
18435	2211	7	stem	stem	NN
18435	2211	8	and	and	CC
18435	2211	9	stone	stone	VB
18435	2211	10	them	-PRON-	PRP
18435	2211	11	,	,	,
18435	2211	12	and	and	CC
18435	2211	13	save	save	VB
18435	2211	14	the	the	DT
18435	2211	15	juice	juice	NN
18435	2211	16	.	.	.
18435	2212	1	Weigh	weigh	VB
18435	2212	2	the	the	DT
18435	2212	3	fruit	fruit	NN
18435	2212	4	and	and	CC
18435	2212	5	an	an	DT
18435	2212	6	equal	equal	JJ
18435	2212	7	amount	amount	NN
18435	2212	8	of	of	IN
18435	2212	9	sugar	sugar	NN
18435	2212	10	.	.	.
18435	2213	1	Sprinkle	sprinkle	VB
18435	2213	2	the	the	DT
18435	2213	3	sugar	sugar	NN
18435	2213	4	over	over	IN
18435	2213	5	the	the	DT
18435	2213	6	cherries	cherry	NNS
18435	2213	7	and	and	CC
18435	2213	8	let	let	VBD
18435	2213	9	stand	stand	VB
18435	2213	10	six	six	CD
18435	2213	11	hours	hour	NNS
18435	2213	12	,	,	,
18435	2213	13	then	then	RB
18435	2213	14	put	put	VB
18435	2213	15	into	into	IN
18435	2213	16	a	a	DT
18435	2213	17	preserving	preserve	VBG
18435	2213	18	kettle	kettle	NN
18435	2213	19	,	,	,
18435	2213	20	add	add	VB
18435	2213	21	the	the	DT
18435	2213	22	juice	juice	NN
18435	2213	23	,	,	,
18435	2213	24	and	and	CC
18435	2213	25	heat	heat	NN
18435	2213	26	slowly	slowly	RB
18435	2213	27	.	.	.
18435	2214	1	Simmer	simmer	NN
18435	2214	2	until	until	IN
18435	2214	3	the	the	DT
18435	2214	4	cherries	cherry	NNS
18435	2214	5	are	be	VBP
18435	2214	6	clear	clear	JJ
18435	2214	7	,	,	,
18435	2214	8	and	and	CC
18435	2214	9	skim	skim	NNP
18435	2214	10	carefully	carefully	RB
18435	2214	11	several	several	JJ
18435	2214	12	times	time	NNS
18435	2214	13	.	.	.
18435	2215	1	Seal	seal	VB
18435	2215	2	in	in	RP
18435	2215	3	jars	jar	NNS
18435	2215	4	and	and	CC
18435	2215	5	keep	keep	VB
18435	2215	6	in	in	RP
18435	2215	7	a	a	DT
18435	2215	8	cool	cool	JJ
18435	2215	9	,	,	,
18435	2215	10	dark	dark	JJ
18435	2215	11	place	place	NN
18435	2215	12	.	.	.
18435	2216	1	~CRANBERRY	~CRANBERRY	NFP
18435	2216	2	CONSERVE~--To	CONSERVE~--To	NNP
18435	2216	3	three	three	CD
18435	2216	4	and	and	CC
18435	2216	5	a	a	DT
18435	2216	6	half	half	NN
18435	2216	7	pounds	pound	NNS
18435	2216	8	cranberries	cranberry	NNS
18435	2216	9	add	add	VBP
18435	2216	10	three	three	CD
18435	2216	11	pounds	pound	NNS
18435	2216	12	sugar	sugar	NN
18435	2216	13	,	,	,
18435	2216	14	one	one	CD
18435	2216	15	pound	pound	NN
18435	2216	16	seeded	seed	VBD
18435	2216	17	raisins	raisin	NNS
18435	2216	18	and	and	CC
18435	2216	19	four	four	CD
18435	2216	20	oranges	orange	NNS
18435	2216	21	,	,	,
18435	2216	22	cut	cut	VBN
18435	2216	23	in	in	IN
18435	2216	24	small	small	JJ
18435	2216	25	pieces	piece	NNS
18435	2216	26	after	after	IN
18435	2216	27	peeling	peel	VBG
18435	2216	28	.	.	.
18435	2217	1	Cook	cook	VB
18435	2217	2	gently	gently	RB
18435	2217	3	about	about	IN
18435	2217	4	twenty	twenty	CD
18435	2217	5	minutes	minute	NNS
18435	2217	6	,	,	,
18435	2217	7	take	take	VBP
18435	2217	8	from	from	IN
18435	2217	9	the	the	DT
18435	2217	10	fire	fire	NN
18435	2217	11	,	,	,
18435	2217	12	add	add	VB
18435	2217	13	one	one	CD
18435	2217	14	pound	pound	NN
18435	2217	15	walnut	walnut	NN
18435	2217	16	meats	meat	NNS
18435	2217	17	,	,	,
18435	2217	18	and	and	CC
18435	2217	19	cool	cool	JJ
18435	2217	20	.	.	.
18435	2218	1	~CHERRY	~cherry	NN
18435	2218	2	JELLY~--The	JELLY~--The	NNP
18435	2218	3	juice	juice	NN
18435	2218	4	of	of	IN
18435	2218	5	cherries	cherry	NNS
18435	2218	6	does	do	VBZ
18435	2218	7	not	not	RB
18435	2218	8	make	make	VB
18435	2218	9	a	a	DT
18435	2218	10	firm	firm	JJ
18435	2218	11	jelly	jelly	RB
18435	2218	12	without	without	IN
18435	2218	13	the	the	DT
18435	2218	14	addition	addition	NN
18435	2218	15	of	of	IN
18435	2218	16	gelatin	gelatin	NN
18435	2218	17	.	.	.
18435	2219	1	This	this	DT
18435	2219	2	means	mean	VBZ
18435	2219	3	that	that	IN
18435	2219	4	it	-PRON-	PRP
18435	2219	5	will	will	MD
18435	2219	6	not	not	RB
18435	2219	7	keep	keep	VB
18435	2219	8	,	,	,
18435	2219	9	but	but	CC
18435	2219	10	must	must	MD
18435	2219	11	be	be	VB
18435	2219	12	eaten	eat	VBN
18435	2219	13	soon	soon	RB
18435	2219	14	after	after	IN
18435	2219	15	making	make	VBG
18435	2219	16	.	.	.
18435	2220	1	But	but	CC
18435	2220	2	if	if	IN
18435	2220	3	a	a	DT
18435	2220	4	soft	soft	JJ
18435	2220	5	jelly	jelly	NN
18435	2220	6	will	will	MD
18435	2220	7	satisfy	satisfy	VB
18435	2220	8	it	-PRON-	PRP
18435	2220	9	can	can	MD
18435	2220	10	be	be	VB
18435	2220	11	made	make	VBN
18435	2220	12	,	,	,
18435	2220	13	and	and	CC
18435	2220	14	kept	keep	VBD
18435	2220	15	like	like	IN
18435	2220	16	other	other	JJ
18435	2220	17	jellies	jelly	NNS
18435	2220	18	,	,	,
18435	2220	19	without	without	IN
18435	2220	20	gelatin	gelatin	NN
18435	2220	21	.	.	.
18435	2221	1	To	to	TO
18435	2221	2	make	make	VB
18435	2221	3	this	this	DT
18435	2221	4	jelly	jelly	JJ
18435	2221	5	crush	crush	NN
18435	2221	6	ripe	ripe	JJ
18435	2221	7	cherries	cherry	NNS
18435	2221	8	and	and	CC
18435	2221	9	cook	cook	NN
18435	2221	10	until	until	IN
18435	2221	11	soft	soft	JJ
18435	2221	12	,	,	,
18435	2221	13	with	with	IN
18435	2221	14	just	just	RB
18435	2221	15	enough	enough	JJ
18435	2221	16	water	water	NN
18435	2221	17	to	to	TO
18435	2221	18	keep	keep	VB
18435	2221	19	from	from	IN
18435	2221	20	burning	burn	VBG
18435	2221	21	.	.	.
18435	2222	1	Strain	strain	VB
18435	2222	2	and	and	CC
18435	2222	3	measure	measure	NN
18435	2222	4	,	,	,
18435	2222	5	to	to	IN
18435	2222	6	each	each	DT
18435	2222	7	cup	cup	NN
18435	2222	8	of	of	IN
18435	2222	9	juice	juice	NN
18435	2222	10	allow	allow	VBP
18435	2222	11	a	a	DT
18435	2222	12	cup	cup	NN
18435	2222	13	of	of	IN
18435	2222	14	sugar	sugar	NN
18435	2222	15	.	.	.
18435	2223	1	Simmer	Simmer	NNP
18435	2223	2	the	the	DT
18435	2223	3	juice	juice	NN
18435	2223	4	ten	ten	CD
18435	2223	5	minutes	minute	NNS
18435	2223	6	,	,	,
18435	2223	7	heat	heat	VB
18435	2223	8	the	the	DT
18435	2223	9	sugar	sugar	NN
18435	2223	10	and	and	CC
18435	2223	11	drop	drop	VB
18435	2223	12	into	into	IN
18435	2223	13	the	the	DT
18435	2223	14	boiling	boiling	NN
18435	2223	15	juice	juice	NN
18435	2223	16	.	.	.
18435	2224	1	In	in	IN
18435	2224	2	a	a	DT
18435	2224	3	few	few	JJ
18435	2224	4	minutes	minute	NNS
18435	2224	5	a	a	DT
18435	2224	6	soft	soft	JJ
18435	2224	7	jelly	jelly	NN
18435	2224	8	will	will	MD
18435	2224	9	form	form	VB
18435	2224	10	.	.	.
18435	2225	1	~CRANBERRY	~CRANBERRY	NFP
18435	2225	2	MOLD~--This	MOLD~--This	NNP
18435	2225	3	is	be	VBZ
18435	2225	4	an	an	DT
18435	2225	5	extremely	extremely	RB
18435	2225	6	pretty	pretty	JJ
18435	2225	7	way	way	NN
18435	2225	8	of	of	IN
18435	2225	9	serving	serve	VBG
18435	2225	10	cranberries	cranberry	NNS
18435	2225	11	in	in	IN
18435	2225	12	individual	individual	JJ
18435	2225	13	molds	mold	NNS
18435	2225	14	.	.	.
18435	2226	1	Wash	wash	VB
18435	2226	2	a	a	DT
18435	2226	3	quart	quart	NN
18435	2226	4	of	of	IN
18435	2226	5	cranberries	cranberry	NNS
18435	2226	6	and	and	CC
18435	2226	7	put	put	VBD
18435	2226	8	in	in	RP
18435	2226	9	a	a	DT
18435	2226	10	porcelain	porcelain	NN
18435	2226	11	or	or	CC
18435	2226	12	granite	granite	NN
18435	2226	13	saucepan	saucepan	NN
18435	2226	14	.	.	.
18435	2227	1	Sprinkle	sprinkle	VB
18435	2227	2	over	over	IN
18435	2227	3	the	the	DT
18435	2227	4	top	top	NN
18435	2227	5	of	of	IN
18435	2227	6	the	the	DT
18435	2227	7	berries	berry	NNS
18435	2227	8	two	two	CD
18435	2227	9	cupfuls	cupful	NNS
18435	2227	10	of	of	IN
18435	2227	11	sugar	sugar	NN
18435	2227	12	and	and	CC
18435	2227	13	on	on	IN
18435	2227	14	top	top	NN
18435	2227	15	of	of	IN
18435	2227	16	the	the	DT
18435	2227	17	sugar	sugar	NN
18435	2227	18	pour	pour	VB
18435	2227	19	one	one	CD
18435	2227	20	cupful	cupful	JJ
18435	2227	21	cold	cold	JJ
18435	2227	22	water	water	NN
18435	2227	23	.	.	.
18435	2228	1	Set	Set	VBN
18435	2228	2	over	over	IN
18435	2228	3	the	the	DT
18435	2228	4	fire	fire	NN
18435	2228	5	and	and	CC
18435	2228	6	cook	cook	NN
18435	2228	7	slowly	slowly	RB
18435	2228	8	.	.	.
18435	2229	1	When	when	WRB
18435	2229	2	the	the	DT
18435	2229	3	berries	berry	NNS
18435	2229	4	break	break	VBP
18435	2229	5	into	into	IN
18435	2229	6	a	a	DT
18435	2229	7	boil	boil	NN
18435	2229	8	,	,	,
18435	2229	9	cover	cover	VBP
18435	2229	10	just	just	RB
18435	2229	11	a	a	DT
18435	2229	12	few	few	JJ
18435	2229	13	moments	moment	NNS
18435	2229	14	,	,	,
18435	2229	15	not	not	RB
18435	2229	16	long	long	JJ
18435	2229	17	,	,	,
18435	2229	18	or	or	CC
18435	2229	19	the	the	DT
18435	2229	20	skins	skin	NNS
18435	2229	21	will	will	MD
18435	2229	22	burst	burst	VB
18435	2229	23	,	,	,
18435	2229	24	then	then	RB
18435	2229	25	uncover	uncover	VB
18435	2229	26	and	and	CC
18435	2229	27	cook	cook	VBP
18435	2229	28	until	until	IN
18435	2229	29	tender	tender	NN
18435	2229	30	.	.	.
18435	2230	1	Do	do	VB
18435	2230	2	not	not	RB
18435	2230	3	strain	strain	VB
18435	2230	4	,	,	,
18435	2230	5	but	but	CC
18435	2230	6	pour	pour	VBP
18435	2230	7	at	at	IN
18435	2230	8	once	once	RB
18435	2230	9	into	into	IN
18435	2230	10	small	small	JJ
18435	2230	11	china	china	NNP
18435	2230	12	molds	mold	NNS
18435	2230	13	.	.	.
18435	2231	1	This	this	DT
18435	2231	2	gives	give	VBZ
18435	2231	3	a	a	DT
18435	2231	4	dark	dark	JJ
18435	2231	5	rich	rich	JJ
18435	2231	6	looking	looking	JJ
18435	2231	7	mold	mold	NN
18435	2231	8	that	that	WDT
18435	2231	9	is	be	VBZ
18435	2231	10	not	not	RB
18435	2231	11	too	too	RB
18435	2231	12	acid	acid	JJ
18435	2231	13	and	and	CC
18435	2231	14	preserves	preserve	VBZ
18435	2231	15	the	the	DT
18435	2231	16	individuality	individuality	NN
18435	2231	17	of	of	IN
18435	2231	18	the	the	DT
18435	2231	19	fruit	fruit	NN
18435	2231	20	.	.	.
18435	2232	1	If	if	IN
18435	2232	2	you	-PRON-	PRP
18435	2232	3	wish	wish	VBP
18435	2232	4	to	to	TO
18435	2232	5	use	use	VB
18435	2232	6	some	some	DT
18435	2232	7	of	of	IN
18435	2232	8	the	the	DT
18435	2232	9	cranberries	cranberry	NNS
18435	2232	10	in	in	IN
18435	2232	11	lieu	lieu	NN
18435	2232	12	of	of	IN
18435	2232	13	Maraschino	Maraschino	NNP
18435	2232	14	cherries	cherry	NNS
18435	2232	15	,	,	,
18435	2232	16	take	take	VBP
18435	2232	17	up	up	RP
18435	2232	18	some	some	DT
18435	2232	19	of	of	IN
18435	2232	20	the	the	DT
18435	2232	21	most	most	RBS
18435	2232	22	perfect	perfect	JJ
18435	2232	23	berries	berry	NNS
18435	2232	24	before	before	IN
18435	2232	25	they	-PRON-	PRP
18435	2232	26	have	have	VBP
18435	2232	27	cooked	cook	VBN
18435	2232	28	too	too	RB
18435	2232	29	tender	tender	JJ
18435	2232	30	,	,	,
18435	2232	31	using	use	VBG
18435	2232	32	a	a	DT
18435	2232	33	darning	darn	VBG
18435	2232	34	needle	needle	NN
18435	2232	35	or	or	CC
18435	2232	36	clean	clean	VB
18435	2232	37	hat	hat	NN
18435	2232	38	pin	pin	NN
18435	2232	39	to	to	TO
18435	2232	40	impale	impale	VB
18435	2232	41	them	-PRON-	PRP
18435	2232	42	.	.	.
18435	2233	1	Spread	spread	VB
18435	2233	2	on	on	IN
18435	2233	3	an	an	DT
18435	2233	4	oiled	oiled	JJ
18435	2233	5	plate	plate	NN
18435	2233	6	and	and	CC
18435	2233	7	set	set	VBN
18435	2233	8	in	in	IN
18435	2233	9	warming	warm	VBG
18435	2233	10	oven	oven	NN
18435	2233	11	or	or	CC
18435	2233	12	a	a	DT
18435	2233	13	sunny	sunny	JJ
18435	2233	14	window	window	NN
18435	2233	15	until	until	IN
18435	2233	16	candied	candy	VBN
18435	2233	17	.	.	.
18435	2234	1	~CURRANT	~CURRANT	NFP
18435	2234	2	AND	and	CC
18435	2234	3	RASPBERRY	raspberry	VB
18435	2234	4	JELLY~--Some	jelly~--some	PRP
18435	2234	5	of	of	IN
18435	2234	6	the	the	DT
18435	2234	7	finest	fine	JJS
18435	2234	8	jellies	jelly	NNS
18435	2234	9	and	and	CC
18435	2234	10	jams	jam	NNS
18435	2234	11	are	be	VBP
18435	2234	12	made	make	VBN
18435	2234	13	from	from	IN
18435	2234	14	raspberries	raspberry	NNS
18435	2234	15	combined	combine	VBN
18435	2234	16	with	with	IN
18435	2234	17	currants	currant	NNS
18435	2234	18	.	.	.
18435	2235	1	For	for	IN
18435	2235	2	jelly	jelly	RB
18435	2235	3	use	use	VB
18435	2235	4	two	two	CD
18435	2235	5	-	-	HYPH
18435	2235	6	thirds	third	NNS
18435	2235	7	of	of	IN
18435	2235	8	currant	currant	NN
18435	2235	9	juice	juice	NN
18435	2235	10	to	to	IN
18435	2235	11	one	one	CD
18435	2235	12	-	-	HYPH
18435	2235	13	third	third	NN
18435	2235	14	raspberry	raspberry	NN
18435	2235	15	juice	juice	NN
18435	2235	16	and	and	CC
18435	2235	17	finish	finish	NN
18435	2235	18	in	in	IN
18435	2235	19	the	the	DT
18435	2235	20	usual	usual	JJ
18435	2235	21	way	way	NN
18435	2235	22	.	.	.
18435	2236	1	~FIG	~FIG	NFP
18435	2236	2	PRESERVES~--Take	PRESERVES~--Take	VBG
18435	2236	3	the	the	DT
18435	2236	4	figs	fig	NNS
18435	2236	5	when	when	WRB
18435	2236	6	nearly	nearly	RB
18435	2236	7	ripe	ripe	VBP
18435	2236	8	and	and	CC
18435	2236	9	cut	cut	VBD
18435	2236	10	across	across	IN
18435	2236	11	the	the	DT
18435	2236	12	top	top	NN
18435	2236	13	in	in	IN
18435	2236	14	the	the	DT
18435	2236	15	form	form	NN
18435	2236	16	of	of	IN
18435	2236	17	a	a	DT
18435	2236	18	cross	cross	NN
18435	2236	19	.	.	.
18435	2237	1	Cover	cover	VB
18435	2237	2	with	with	IN
18435	2237	3	strong	strong	JJ
18435	2237	4	salted	salted	JJ
18435	2237	5	water	water	NN
18435	2237	6	and	and	CC
18435	2237	7	let	let	VB
18435	2237	8	stand	stand	VB
18435	2237	9	three	three	CD
18435	2237	10	days	day	NNS
18435	2237	11	,	,	,
18435	2237	12	changing	change	VBG
18435	2237	13	the	the	DT
18435	2237	14	water	water	NN
18435	2237	15	every	every	DT
18435	2237	16	day	day	NN
18435	2237	17	.	.	.
18435	2238	1	At	at	IN
18435	2238	2	the	the	DT
18435	2238	3	end	end	NN
18435	2238	4	of	of	IN
18435	2238	5	this	this	DT
18435	2238	6	time	time	NN
18435	2238	7	cover	cover	NN
18435	2238	8	with	with	IN
18435	2238	9	fresh	fresh	JJ
18435	2238	10	water	water	NN
18435	2238	11	,	,	,
18435	2238	12	adding	add	VBG
18435	2238	13	a	a	DT
18435	2238	14	few	few	JJ
18435	2238	15	grape	grape	NN
18435	2238	16	or	or	CC
18435	2238	17	fig	fig	VB
18435	2238	18	leaves	leave	NNS
18435	2238	19	to	to	IN
18435	2238	20	color	color	NN
18435	2238	21	,	,	,
18435	2238	22	and	and	CC
18435	2238	23	cook	cook	VB
18435	2238	24	until	until	IN
18435	2238	25	quite	quite	RB
18435	2238	26	green	green	JJ
18435	2238	27	.	.	.
18435	2239	1	Then	then	RB
18435	2239	2	put	put	VB
18435	2239	3	again	again	RB
18435	2239	4	in	in	IN
18435	2239	5	cold	cold	JJ
18435	2239	6	water	water	NN
18435	2239	7	,	,	,
18435	2239	8	changing	change	VBG
18435	2239	9	twice	twice	RB
18435	2239	10	daily	daily	RB
18435	2239	11	,	,	,
18435	2239	12	and	and	CC
18435	2239	13	leave	leave	VB
18435	2239	14	three	three	CD
18435	2239	15	days	day	NNS
18435	2239	16	longer	long	RBR
18435	2239	17	.	.	.
18435	2240	1	Add	add	VB
18435	2240	2	a	a	DT
18435	2240	3	pound	pound	NN
18435	2240	4	granulated	granulate	VBN
18435	2240	5	sugar	sugar	NN
18435	2240	6	to	to	IN
18435	2240	7	each	each	DT
18435	2240	8	pound	pound	NN
18435	2240	9	figs	fig	NNS
18435	2240	10	,	,	,
18435	2240	11	cook	cook	VBP
18435	2240	12	a	a	DT
18435	2240	13	few	few	JJ
18435	2240	14	moments	moment	NNS
18435	2240	15	,	,	,
18435	2240	16	take	take	VB
18435	2240	17	from	from	IN
18435	2240	18	the	the	DT
18435	2240	19	fire	fire	NN
18435	2240	20	and	and	CC
18435	2240	21	set	set	VBN
18435	2240	22	aside	aside	RB
18435	2240	23	for	for	IN
18435	2240	24	two	two	CD
18435	2240	25	days	day	NNS
18435	2240	26	.	.	.
18435	2241	1	Add	add	VB
18435	2241	2	more	more	JJR
18435	2241	3	sugar	sugar	NN
18435	2241	4	to	to	TO
18435	2241	5	make	make	VB
18435	2241	6	sweet	sweet	JJ
18435	2241	7	,	,	,
18435	2241	8	with	with	IN
18435	2241	9	sliced	sliced	JJ
18435	2241	10	and	and	CC
18435	2241	11	boiled	boil	VBN
18435	2241	12	lemon	lemon	NN
18435	2241	13	or	or	CC
18435	2241	14	ginger	ginger	NN
18435	2241	15	root	root	NN
18435	2241	16	to	to	IN
18435	2241	17	flavor	flavor	NN
18435	2241	18	,	,	,
18435	2241	19	and	and	CC
18435	2241	20	cook	cook	VB
18435	2241	21	until	until	IN
18435	2241	22	tender	tender	NN
18435	2241	23	and	and	CC
18435	2241	24	thick	thick	JJ
18435	2241	25	.	.	.
18435	2242	1	~GREEN	~GREEN	NFP
18435	2242	2	GRAPE	GRAPE	NNP
18435	2242	3	MARMALADE~--If	MARMALADE~--If	NNP
18435	2242	4	,	,	,
18435	2242	5	as	as	RB
18435	2242	6	often	often	RB
18435	2242	7	happens	happen	VBZ
18435	2242	8	,	,	,
18435	2242	9	there	there	EX
18435	2242	10	are	be	VBP
18435	2242	11	many	many	JJ
18435	2242	12	unripened	unripened	JJ
18435	2242	13	grapes	grape	NNS
18435	2242	14	still	still	RB
18435	2242	15	on	on	IN
18435	2242	16	the	the	DT
18435	2242	17	vines	vine	NNS
18435	2242	18	and	and	CC
18435	2242	19	frost	frost	NN
18435	2242	20	threatens	threaten	VBZ
18435	2242	21	,	,	,
18435	2242	22	gather	gather	VB
18435	2242	23	them	-PRON-	PRP
18435	2242	24	all	all	DT
18435	2242	25	and	and	CC
18435	2242	26	try	try	VB
18435	2242	27	this	this	DT
18435	2242	28	green	green	JJ
18435	2242	29	grape	grape	NN
18435	2242	30	marmalade	marmalade	NN
18435	2242	31	.	.	.
18435	2243	1	Take	take	VB
18435	2243	2	one	one	CD
18435	2243	3	gallon	gallon	NN
18435	2243	4	stemmed	stem	VBD
18435	2243	5	green	green	JJ
18435	2243	6	grapes	grape	NNS
18435	2243	7	,	,	,
18435	2243	8	wash	wash	NN
18435	2243	9	,	,	,
18435	2243	10	drain	drain	VB
18435	2243	11	and	and	CC
18435	2243	12	put	put	VB
18435	2243	13	on	on	RP
18435	2243	14	to	to	TO
18435	2243	15	cook	cook	VB
18435	2243	16	in	in	IN
18435	2243	17	a	a	DT
18435	2243	18	porcelain	porcelain	NN
18435	2243	19	kettle	kettle	NN
18435	2243	20	with	with	IN
18435	2243	21	one	one	CD
18435	2243	22	pint	pint	NN
18435	2243	23	of	of	IN
18435	2243	24	water	water	NN
18435	2243	25	.	.	.
18435	2244	1	Cook	cook	VB
18435	2244	2	until	until	IN
18435	2244	3	soft	soft	JJ
18435	2244	4	,	,	,
18435	2244	5	rub	rub	VB
18435	2244	6	through	through	RP
18435	2244	7	a	a	DT
18435	2244	8	sieve	sieve	NN
18435	2244	9	,	,	,
18435	2244	10	measure	measure	VB
18435	2244	11	and	and	CC
18435	2244	12	add	add	VB
18435	2244	13	an	an	DT
18435	2244	14	equal	equal	JJ
18435	2244	15	amount	amount	NN
18435	2244	16	of	of	IN
18435	2244	17	sugar	sugar	NN
18435	2244	18	to	to	IN
18435	2244	19	the	the	DT
18435	2244	20	pulp	pulp	NN
18435	2244	21	.	.	.
18435	2245	1	Boil	boil	VB
18435	2245	2	hard	hard	JJ
18435	2245	3	twenty	twenty	CD
18435	2245	4	-	-	HYPH
18435	2245	5	five	five	CD
18435	2245	6	minutes	minute	NNS
18435	2245	7	,	,	,
18435	2245	8	watching	watch	VBG
18435	2245	9	closely	closely	RB
18435	2245	10	that	that	IN
18435	2245	11	it	-PRON-	PRP
18435	2245	12	does	do	VBZ
18435	2245	13	not	not	RB
18435	2245	14	burn	burn	VB
18435	2245	15	,	,	,
18435	2245	16	then	then	RB
18435	2245	17	pour	pour	VB
18435	2245	18	into	into	IN
18435	2245	19	jars	jar	NNS
18435	2245	20	or	or	CC
18435	2245	21	glasses	glass	NNS
18435	2245	22	.	.	.
18435	2246	1	When	when	WRB
18435	2246	2	cold	cold	JJ
18435	2246	3	cover	cover	NN
18435	2246	4	with	with	IN
18435	2246	5	melted	melted	JJ
18435	2246	6	paraffin	paraffin	NNP
18435	2246	7	,	,	,
18435	2246	8	the	the	DT
18435	2246	9	same	same	JJ
18435	2246	10	as	as	IN
18435	2246	11	for	for	IN
18435	2246	12	jelly	jelly	NNP
18435	2246	13	.	.	.
18435	2247	1	~GREEN	~GREEN	NFP
18435	2247	2	TOMATOES	tomatoes	NN
18435	2247	3	CANNED	canned	VBP
18435	2247	4	FOR	for	IN
18435	2247	5	PIES~--To	PIES~--To	NNS
18435	2247	6	fifteen	fifteen	CD
18435	2247	7	pounds	pound	NNS
18435	2247	8	round	round	IN
18435	2247	9	green	green	JJ
18435	2247	10	tomatoes	tomato	NNS
18435	2247	11	sliced	slice	VBD
18435	2247	12	thin	thin	RB
18435	2247	13	allow	allow	VBP
18435	2247	14	nine	nine	CD
18435	2247	15	pounds	pound	NNS
18435	2247	16	granulated	granulate	VBN
18435	2247	17	sugar	sugar	NN
18435	2247	18	and	and	CC
18435	2247	19	a	a	DT
18435	2247	20	quarter	quarter	NN
18435	2247	21	pound	pound	NN
18435	2247	22	ginger	ginger	NN
18435	2247	23	,	,	,
18435	2247	24	washed	wash	VBD
18435	2247	25	,	,	,
18435	2247	26	scraped	scrape	VBD
18435	2247	27	and	and	CC
18435	2247	28	cut	cut	VBD
18435	2247	29	very	very	RB
18435	2247	30	thin	thin	JJ
18435	2247	31	,	,	,
18435	2247	32	and	and	CC
18435	2247	33	four	four	CD
18435	2247	34	lemons	lemon	NNS
18435	2247	35	scrubbed	scrub	VBD
18435	2247	36	and	and	CC
18435	2247	37	sliced	slice	VBD
18435	2247	38	thin	thin	JJ
18435	2247	39	,	,	,
18435	2247	40	removing	remove	VBG
18435	2247	41	all	all	DT
18435	2247	42	seeds	seed	NNS
18435	2247	43	.	.	.
18435	2248	1	Put	put	VB
18435	2248	2	this	this	DT
18435	2248	3	mixture	mixture	NN
18435	2248	4	over	over	IN
18435	2248	5	the	the	DT
18435	2248	6	fire	fire	NN
18435	2248	7	with	with	IN
18435	2248	8	a	a	DT
18435	2248	9	pint	pint	NN
18435	2248	10	of	of	IN
18435	2248	11	water	water	NN
18435	2248	12	and	and	CC
18435	2248	13	cook	cook	VB
18435	2248	14	about	about	RB
18435	2248	15	half	half	PDT
18435	2248	16	an	an	DT
18435	2248	17	hour	hour	NN
18435	2248	18	,	,	,
18435	2248	19	taking	take	VBG
18435	2248	20	care	care	NN
18435	2248	21	the	the	DT
18435	2248	22	contents	content	NNS
18435	2248	23	of	of	IN
18435	2248	24	the	the	DT
18435	2248	25	kettle	kettle	NN
18435	2248	26	do	do	VBP
18435	2248	27	not	not	RB
18435	2248	28	scorch	scorch	VB
18435	2248	29	.	.	.
18435	2249	1	Turn	turn	VB
18435	2249	2	into	into	IN
18435	2249	3	sterilised	sterilise	VBN
18435	2249	4	glass	glass	NN
18435	2249	5	jars	jar	NNS
18435	2249	6	and	and	CC
18435	2249	7	seal	seal	NN
18435	2249	8	air	air	NN
18435	2249	9	tight	tight	JJ
18435	2249	10	.	.	.
18435	2250	1	A	a	DT
18435	2250	2	tablespoonful	tablespoonful	NN
18435	2250	3	of	of	IN
18435	2250	4	cinnamon	cinnamon	NN
18435	2250	5	and	and	CC
18435	2250	6	a	a	DT
18435	2250	7	half	half	NN
18435	2250	8	tablespoonful	tablespoonful	JJ
18435	2250	9	each	each	DT
18435	2250	10	of	of	IN
18435	2250	11	cloves	clove	NNS
18435	2250	12	and	and	CC
18435	2250	13	allspice	allspice	NN
18435	2250	14	may	may	MD
18435	2250	15	be	be	VB
18435	2250	16	added	add	VBN
18435	2250	17	to	to	IN
18435	2250	18	the	the	DT
18435	2250	19	sauce	sauce	NN
18435	2250	20	while	while	IN
18435	2250	21	cooking	cook	VBG
18435	2250	22	if	if	IN
18435	2250	23	desired	desire	VBN
18435	2250	24	.	.	.
18435	2251	1	~PEAR	~PEAR	NFP
18435	2251	2	AND	and	CC
18435	2251	3	BLUEBERRY	BLUEBERRY	NNP
18435	2251	4	PRESERVES~--Pick	preserves~--pick	ADD
18435	2251	5	over	over	RP
18435	2251	6	and	and	CC
18435	2251	7	wash	wash	VB
18435	2251	8	two	two	CD
18435	2251	9	quarts	quart	NNS
18435	2251	10	of	of	IN
18435	2251	11	blueberries	blueberry	NNS
18435	2251	12	,	,	,
18435	2251	13	add	add	VB
18435	2251	14	water	water	NN
18435	2251	15	to	to	TO
18435	2251	16	nearly	nearly	RB
18435	2251	17	cover	cover	VB
18435	2251	18	and	and	CC
18435	2251	19	stew	stew	VB
18435	2251	20	them	-PRON-	PRP
18435	2251	21	half	half	JJ
18435	2251	22	hour	hour	NN
18435	2251	23	.	.	.
18435	2252	1	Mash	mash	VB
18435	2252	2	them	-PRON-	PRP
18435	2252	3	well	well	RB
18435	2252	4	,	,	,
18435	2252	5	when	when	WRB
18435	2252	6	all	all	DT
18435	2252	7	are	be	VBP
18435	2252	8	broken	break	VBN
18435	2252	9	turn	turn	NN
18435	2252	10	into	into	IN
18435	2252	11	a	a	DT
18435	2252	12	bowl	bowl	NN
18435	2252	13	covered	cover	VBN
18435	2252	14	with	with	IN
18435	2252	15	cheese	cheese	NN
18435	2252	16	cloth	cloth	NN
18435	2252	17	.	.	.
18435	2253	1	Drain	drain	VB
18435	2253	2	well	well	UH
18435	2253	3	and	and	CC
18435	2253	4	when	when	WRB
18435	2253	5	cool	cool	JJ
18435	2253	6	squeeze	squeeze	VBP
18435	2253	7	out	out	RP
18435	2253	8	all	all	PDT
18435	2253	9	the	the	DT
18435	2253	10	juice	juice	NN
18435	2253	11	.	.	.
18435	2254	1	Put	put	VB
18435	2254	2	the	the	DT
18435	2254	3	blueberry	blueberry	NN
18435	2254	4	juice	juice	NN
18435	2254	5	on	on	IN
18435	2254	6	to	to	TO
18435	2254	7	boil	boil	VB
18435	2254	8	,	,	,
18435	2254	9	add	add	VB
18435	2254	10	one	one	CD
18435	2254	11	pint	pint	NN
18435	2254	12	of	of	IN
18435	2254	13	sugar	sugar	NN
18435	2254	14	to	to	IN
18435	2254	15	each	each	DT
18435	2254	16	pint	pint	NN
18435	2254	17	of	of	IN
18435	2254	18	juice	juice	NN
18435	2254	19	and	and	CC
18435	2254	20	remove	remove	VB
18435	2254	21	all	all	DT
18435	2254	22	scum	scum	NN
18435	2254	23	.	.	.
18435	2255	1	Allow	allow	VB
18435	2255	2	one	one	CD
18435	2255	3	quart	quart	NN
18435	2255	4	of	of	IN
18435	2255	5	sliced	sliced	JJ
18435	2255	6	pears	pear	NNS
18435	2255	7	to	to	IN
18435	2255	8	one	one	CD
18435	2255	9	pint	pint	NN
18435	2255	10	of	of	IN
18435	2255	11	juice	juice	NN
18435	2255	12	.	.	.
18435	2256	1	Use	use	VB
18435	2256	2	hard	hard	JJ
18435	2256	3	pears	pear	NNS
18435	2256	4	not	not	RB
18435	2256	5	suitable	suitable	JJ
18435	2256	6	for	for	IN
18435	2256	7	canning	canning	NN
18435	2256	8	.	.	.
18435	2257	1	Cook	cook	VB
18435	2257	2	them	-PRON-	PRP
18435	2257	3	in	in	IN
18435	2257	4	the	the	DT
18435	2257	5	syrup	syrup	NN
18435	2257	6	,	,	,
18435	2257	7	turning	turn	VBG
18435	2257	8	over	over	RP
18435	2257	9	often	often	RB
18435	2257	10	and	and	CC
18435	2257	11	when	when	WRB
18435	2257	12	soft	soft	JJ
18435	2257	13	and	and	CC
18435	2257	14	transparent	transparent	JJ
18435	2257	15	skim	skim	VBP
18435	2257	16	them	-PRON-	PRP
18435	2257	17	out	out	RP
18435	2257	18	into	into	IN
18435	2257	19	the	the	DT
18435	2257	20	jars	jar	NNS
18435	2257	21	.	.	.
18435	2258	1	Boil	boil	VB
18435	2258	2	down	down	RP
18435	2258	3	the	the	DT
18435	2258	4	syrup	syrup	NN
18435	2258	5	and	and	CC
18435	2258	6	strain	strain	VB
18435	2258	7	over	over	IN
18435	2258	8	the	the	DT
18435	2258	9	fruit	fruit	NN
18435	2258	10	.	.	.
18435	2259	1	Fill	fill	VB
18435	2259	2	to	to	IN
18435	2259	3	overflowing	overflowing	NN
18435	2259	4	and	and	CC
18435	2259	5	seal	seal	VB
18435	2259	6	.	.	.
18435	2260	1	~PRESERVED	~PRESERVED	NFP
18435	2260	2	CURRANTS~--Weigh	CURRANTS~--Weigh	``
18435	2260	3	seven	seven	CD
18435	2260	4	pounds	pound	NNS
18435	2260	5	of	of	IN
18435	2260	6	currants	currant	NNS
18435	2260	7	before	before	IN
18435	2260	8	picking	pick	VBG
18435	2260	9	over	over	RP
18435	2260	10	,	,	,
18435	2260	11	then	then	RB
18435	2260	12	stem	stem	VB
18435	2260	13	them	-PRON-	PRP
18435	2260	14	and	and	CC
18435	2260	15	throw	throw	VB
18435	2260	16	out	out	RP
18435	2260	17	all	all	DT
18435	2260	18	that	that	WDT
18435	2260	19	are	be	VBP
18435	2260	20	not	not	RB
18435	2260	21	perfect	perfect	JJ
18435	2260	22	.	.	.
18435	2261	1	Put	put	VB
18435	2261	2	seven	seven	CD
18435	2261	3	pounds	pound	NNS
18435	2261	4	of	of	IN
18435	2261	5	sugar	sugar	NN
18435	2261	6	with	with	IN
18435	2261	7	three	three	CD
18435	2261	8	pints	pint	NNS
18435	2261	9	of	of	IN
18435	2261	10	currant	currant	NN
18435	2261	11	juice	juice	NN
18435	2261	12	and	and	CC
18435	2261	13	boil	boil	VB
18435	2261	14	three	three	CD
18435	2261	15	minutes	minute	NNS
18435	2261	16	,	,	,
18435	2261	17	add	add	VB
18435	2261	18	the	the	DT
18435	2261	19	currants	currant	NNS
18435	2261	20	,	,	,
18435	2261	21	one	one	CD
18435	2261	22	pound	pound	NN
18435	2261	23	of	of	IN
18435	2261	24	seeded	seeded	JJ
18435	2261	25	raisins	raisin	NNS
18435	2261	26	,	,	,
18435	2261	27	and	and	CC
18435	2261	28	cook	cook	VB
18435	2261	29	all	all	DT
18435	2261	30	twenty	twenty	CD
18435	2261	31	minutes	minute	NNS
18435	2261	32	.	.	.
18435	2262	1	Seal	seal	VB
18435	2262	2	in	in	IN
18435	2262	3	small	small	JJ
18435	2262	4	jars	jar	NNS
18435	2262	5	.	.	.
18435	2263	1	~PRESERVED	~PRESERVED	NFP
18435	2263	2	STRAWBERRIES~--The	strawberries~--the	CD
18435	2263	3	following	follow	VBG
18435	2263	4	method	method	NN
18435	2263	5	for	for	IN
18435	2263	6	preserving	preserve	VBG
18435	2263	7	strawberries	strawberry	NNS
18435	2263	8	is	be	VBZ
18435	2263	9	highly	highly	RB
18435	2263	10	recommended	recommend	VBN
18435	2263	11	.	.	.
18435	2264	1	Weigh	weigh	VB
18435	2264	2	the	the	DT
18435	2264	3	berries	berry	NNS
18435	2264	4	and	and	CC
18435	2264	5	allow	allow	VB
18435	2264	6	an	an	DT
18435	2264	7	equal	equal	JJ
18435	2264	8	amount	amount	NN
18435	2264	9	of	of	IN
18435	2264	10	sugar	sugar	NN
18435	2264	11	.	.	.
18435	2265	1	As	as	IN
18435	2265	2	two	two	CD
18435	2265	3	cups	cup	NNS
18435	2265	4	weigh	weigh	VBP
18435	2265	5	a	a	DT
18435	2265	6	pound	pound	NN
18435	2265	7	,	,	,
18435	2265	8	the	the	DT
18435	2265	9	sugar	sugar	NN
18435	2265	10	can	can	MD
18435	2265	11	be	be	VB
18435	2265	12	measured	measure	VBN
18435	2265	13	.	.	.
18435	2266	1	Put	put	VB
18435	2266	2	the	the	DT
18435	2266	3	sugar	sugar	NN
18435	2266	4	into	into	IN
18435	2266	5	the	the	DT
18435	2266	6	preserving	preserve	VBG
18435	2266	7	kettle	kettle	NN
18435	2266	8	with	with	IN
18435	2266	9	enough	enough	JJ
18435	2266	10	cold	cold	JJ
18435	2266	11	water	water	NN
18435	2266	12	to	to	TO
18435	2266	13	moisten	moisten	VB
18435	2266	14	it	-PRON-	PRP
18435	2266	15	,	,	,
18435	2266	16	but	but	CC
18435	2266	17	not	not	RB
18435	2266	18	enough	enough	RB
18435	2266	19	to	to	TO
18435	2266	20	make	make	VB
18435	2266	21	it	-PRON-	PRP
18435	2266	22	a	a	DT
18435	2266	23	liquid	liquid	NN
18435	2266	24	.	.	.
18435	2267	1	Set	set	VB
18435	2267	2	the	the	DT
18435	2267	3	kettle	kettle	NN
18435	2267	4	on	on	IN
18435	2267	5	the	the	DT
18435	2267	6	back	back	NN
18435	2267	7	of	of	IN
18435	2267	8	the	the	DT
18435	2267	9	range	range	NN
18435	2267	10	,	,	,
18435	2267	11	and	and	CC
18435	2267	12	when	when	WRB
18435	2267	13	the	the	DT
18435	2267	14	sugar	sugar	NN
18435	2267	15	has	have	VBZ
18435	2267	16	entirely	entirely	RB
18435	2267	17	dissolved	dissolve	VBN
18435	2267	18	lay	lie	VBD
18435	2267	19	in	in	IN
18435	2267	20	the	the	DT
18435	2267	21	fruit	fruit	NN
18435	2267	22	and	and	CC
18435	2267	23	heat	heat	NN
18435	2267	24	.	.	.
18435	2268	1	As	as	RB
18435	2268	2	soon	soon	RB
18435	2268	3	as	as	IN
18435	2268	4	it	-PRON-	PRP
18435	2268	5	boils	boil	VBZ
18435	2268	6	skim	skim	NNP
18435	2268	7	and	and	CC
18435	2268	8	cook	cook	VB
18435	2268	9	five	five	CD
18435	2268	10	minutes	minute	NNS
18435	2268	11	.	.	.
18435	2269	1	Do	do	VB
18435	2269	2	not	not	RB
18435	2269	3	stir	stir	VB
18435	2269	4	or	or	CC
18435	2269	5	mash	mash	VB
18435	2269	6	the	the	DT
18435	2269	7	berries	berry	NNS
18435	2269	8	.	.	.
18435	2270	1	Now	now	RB
18435	2270	2	spread	spread	VB
18435	2270	3	them	-PRON-	PRP
18435	2270	4	around	around	RB
18435	2270	5	on	on	IN
18435	2270	6	deep	deep	JJ
18435	2270	7	platters	platter	NNS
18435	2270	8	or	or	CC
18435	2270	9	enameled	enamel	VBN
18435	2270	10	pans	pan	NNS
18435	2270	11	and	and	CC
18435	2270	12	cover	cover	VB
18435	2270	13	with	with	IN
18435	2270	14	panes	pane	NNS
18435	2270	15	of	of	IN
18435	2270	16	window	window	NN
18435	2270	17	glass	glass	NN
18435	2270	18	.	.	.
18435	2271	1	Set	Set	VBN
18435	2271	2	in	in	IN
18435	2271	3	the	the	DT
18435	2271	4	sun	sun	NN
18435	2271	5	,	,	,
18435	2271	6	and	and	CC
18435	2271	7	the	the	DT
18435	2271	8	syrup	syrup	NN
18435	2271	9	will	will	MD
18435	2271	10	gradually	gradually	RB
18435	2271	11	thicken	thicken	VB
18435	2271	12	.	.	.
18435	2272	1	Turn	turn	VB
18435	2272	2	into	into	IN
18435	2272	3	small	small	JJ
18435	2272	4	jars	jar	NNS
18435	2272	5	and	and	CC
18435	2272	6	seal	seal	NN
18435	2272	7	.	.	.
18435	2273	1	~RHUBARB	~RHUBARB	NFP
18435	2273	2	JAM~--Add	JAM~--Add	NNP
18435	2273	3	to	to	IN
18435	2273	4	each	each	DT
18435	2273	5	pound	pound	NN
18435	2273	6	of	of	IN
18435	2273	7	rhubarb	rhubarb	NN
18435	2273	8	cut	cut	NN
18435	2273	9	without	without	IN
18435	2273	10	peeling	peeling	NN
18435	2273	11	,	,	,
18435	2273	12	a	a	DT
18435	2273	13	pound	pound	NN
18435	2273	14	of	of	IN
18435	2273	15	sugar	sugar	NN
18435	2273	16	and	and	CC
18435	2273	17	one	one	CD
18435	2273	18	lemon	lemon	NN
18435	2273	19	.	.	.
18435	2274	1	Pare	pare	VB
18435	2274	2	the	the	DT
18435	2274	3	yellow	yellow	JJ
18435	2274	4	peel	peel	NN
18435	2274	5	from	from	IN
18435	2274	6	the	the	DT
18435	2274	7	lemon	lemon	NN
18435	2274	8	,	,	,
18435	2274	9	taking	take	VBG
18435	2274	10	care	care	NN
18435	2274	11	to	to	TO
18435	2274	12	get	get	VB
18435	2274	13	none	none	NN
18435	2274	14	of	of	IN
18435	2274	15	the	the	DT
18435	2274	16	bitter	bitter	JJ
18435	2274	17	white	white	NNP
18435	2274	18	pith	pith	NNP
18435	2274	19	.	.	.
18435	2275	1	Slice	slice	VB
18435	2275	2	the	the	DT
18435	2275	3	pulp	pulp	NN
18435	2275	4	of	of	IN
18435	2275	5	the	the	DT
18435	2275	6	lemon	lemon	NN
18435	2275	7	in	in	IN
18435	2275	8	an	an	DT
18435	2275	9	earthen	earthen	JJ
18435	2275	10	bowl	bowl	NN
18435	2275	11	,	,	,
18435	2275	12	discarding	discard	VBG
18435	2275	13	the	the	DT
18435	2275	14	seeds	seed	NNS
18435	2275	15	.	.	.
18435	2276	1	Put	put	VB
18435	2276	2	the	the	DT
18435	2276	3	rhubarb	rhubarb	NN
18435	2276	4	into	into	IN
18435	2276	5	the	the	DT
18435	2276	6	bowl	bowl	NN
18435	2276	7	with	with	IN
18435	2276	8	the	the	DT
18435	2276	9	sugar	sugar	NN
18435	2276	10	and	and	CC
18435	2276	11	lemon	lemon	NN
18435	2276	12	,	,	,
18435	2276	13	cover	cover	VB
18435	2276	14	and	and	CC
18435	2276	15	stand	stand	VB
18435	2276	16	away	away	RB
18435	2276	17	in	in	IN
18435	2276	18	a	a	DT
18435	2276	19	cool	cool	JJ
18435	2276	20	place	place	NN
18435	2276	21	over	over	IN
18435	2276	22	night	night	NN
18435	2276	23	.	.	.
18435	2277	1	In	in	IN
18435	2277	2	the	the	DT
18435	2277	3	morning	morning	NN
18435	2277	4	turn	turn	NN
18435	2277	5	into	into	IN
18435	2277	6	the	the	DT
18435	2277	7	preserving	preserve	VBG
18435	2277	8	kettle	kettle	NN
18435	2277	9	,	,	,
18435	2277	10	simmer	simmer	NNP
18435	2277	11	gently	gently	RB
18435	2277	12	three	three	CD
18435	2277	13	-	-	HYPH
18435	2277	14	quarters	quarter	NNS
18435	2277	15	of	of	IN
18435	2277	16	an	an	DT
18435	2277	17	hour	hour	NN
18435	2277	18	or	or	CC
18435	2277	19	until	until	IN
18435	2277	20	thick	thick	JJ
18435	2277	21	,	,	,
18435	2277	22	take	take	VBP
18435	2277	23	from	from	IN
18435	2277	24	the	the	DT
18435	2277	25	fire	fire	NN
18435	2277	26	,	,	,
18435	2277	27	cool	cool	VB
18435	2277	28	a	a	DT
18435	2277	29	little	little	JJ
18435	2277	30	and	and	CC
18435	2277	31	pour	pour	VBP
18435	2277	32	into	into	IN
18435	2277	33	jars	jar	NNS
18435	2277	34	.	.	.
18435	2278	1	~SPICED	~SPICED	NFP
18435	2278	2	CRABAPPLES~--Wash	CRABAPPLES~--Wash	VBG
18435	2278	3	the	the	DT
18435	2278	4	crabapples	crabapple	NNS
18435	2278	5	,	,	,
18435	2278	6	cut	cut	VBD
18435	2278	7	out	out	RP
18435	2278	8	the	the	DT
18435	2278	9	blossoms	blossom	NNS
18435	2278	10	end	end	VBP
18435	2278	11	with	with	IN
18435	2278	12	a	a	DT
18435	2278	13	silver	silver	JJ
18435	2278	14	knife	knife	NN
18435	2278	15	.	.	.
18435	2279	1	To	to	IN
18435	2279	2	four	four	CD
18435	2279	3	pounds	pound	NNS
18435	2279	4	of	of	IN
18435	2279	5	fruit	fruit	NN
18435	2279	6	take	take	VBP
18435	2279	7	two	two	CD
18435	2279	8	pounds	pound	NNS
18435	2279	9	of	of	IN
18435	2279	10	sugar	sugar	NN
18435	2279	11	,	,	,
18435	2279	12	one	one	CD
18435	2279	13	pint	pint	NN
18435	2279	14	of	of	IN
18435	2279	15	vinegar	vinegar	NN
18435	2279	16	,	,	,
18435	2279	17	one	one	CD
18435	2279	18	heaping	heaping	NN
18435	2279	19	teaspoon	teaspoon	NN
18435	2279	20	each	each	DT
18435	2279	21	of	of	IN
18435	2279	22	broken	broken	JJ
18435	2279	23	cinnamon	cinnamon	NN
18435	2279	24	,	,	,
18435	2279	25	cassia	cassia	NNP
18435	2279	26	buds	bud	NNS
18435	2279	27	and	and	CC
18435	2279	28	allspice	allspice	NN
18435	2279	29	,	,	,
18435	2279	30	add	add	VB
18435	2279	31	one	one	CD
18435	2279	32	scant	scant	JJ
18435	2279	33	tablespoon	tablespoon	NN
18435	2279	34	whole	whole	JJ
18435	2279	35	cloves	clove	NNS
18435	2279	36	.	.	.
18435	2280	1	Tie	tie	VB
18435	2280	2	the	the	DT
18435	2280	3	spices	spice	NNS
18435	2280	4	in	in	IN
18435	2280	5	a	a	DT
18435	2280	6	thin	thin	JJ
18435	2280	7	bag	bag	NN
18435	2280	8	and	and	CC
18435	2280	9	boil	boil	VB
18435	2280	10	with	with	IN
18435	2280	11	the	the	DT
18435	2280	12	vinegar	vinegar	NN
18435	2280	13	and	and	CC
18435	2280	14	sugar	sugar	NN
18435	2280	15	five	five	CD
18435	2280	16	minutes	minute	NNS
18435	2280	17	.	.	.
18435	2281	1	Skim	Skim	NNP
18435	2281	2	them	-PRON-	PRP
18435	2281	3	,	,	,
18435	2281	4	add	add	VB
18435	2281	5	the	the	DT
18435	2281	6	apples	apple	NNS
18435	2281	7	and	and	CC
18435	2281	8	simmer	simmer	NN
18435	2281	9	slowly	slowly	RB
18435	2281	10	until	until	IN
18435	2281	11	tender	tender	NN
18435	2281	12	;	;	:
18435	2281	13	which	which	WDT
18435	2281	14	will	will	MD
18435	2281	15	take	take	VB
18435	2281	16	about	about	RB
18435	2281	17	ten	ten	CD
18435	2281	18	or	or	CC
18435	2281	19	fifteen	fifteen	CD
18435	2281	20	minutes	minute	NNS
18435	2281	21	.	.	.
18435	2282	1	Skim	skim	VB
18435	2282	2	out	out	RP
18435	2282	3	the	the	DT
18435	2282	4	apples	apple	NNS
18435	2282	5	,	,	,
18435	2282	6	putting	put	VBG
18435	2282	7	them	-PRON-	PRP
18435	2282	8	in	in	IN
18435	2282	9	a	a	DT
18435	2282	10	large	large	JJ
18435	2282	11	bowl	bowl	NN
18435	2282	12	or	or	CC
18435	2282	13	jar	jar	NN
18435	2282	14	.	.	.
18435	2283	1	Boil	boil	VB
18435	2283	2	the	the	DT
18435	2283	3	sugar	sugar	NN
18435	2283	4	five	five	CD
18435	2283	5	minutes	minute	NNS
18435	2283	6	longer	long	RBR
18435	2283	7	and	and	CC
18435	2283	8	pour	pour	VBP
18435	2283	9	over	over	IN
18435	2283	10	the	the	DT
18435	2283	11	fruit	fruit	NN
18435	2283	12	.	.	.
18435	2284	1	Next	next	JJ
18435	2284	2	day	day	NN
18435	2284	3	drain	drain	VB
18435	2284	4	off	off	IN
18435	2284	5	the	the	DT
18435	2284	6	syrup	syrup	NN
18435	2284	7	,	,	,
18435	2284	8	heat	heat	NN
18435	2284	9	to	to	IN
18435	2284	10	the	the	DT
18435	2284	11	boiling	boiling	NN
18435	2284	12	point	point	NN
18435	2284	13	and	and	CC
18435	2284	14	pour	pour	VB
18435	2284	15	again	again	RB
18435	2284	16	over	over	IN
18435	2284	17	the	the	DT
18435	2284	18	apples	apple	NNS
18435	2284	19	.	.	.
18435	2285	1	Do	do	VB
18435	2285	2	this	this	DT
18435	2285	3	for	for	IN
18435	2285	4	the	the	DT
18435	2285	5	next	next	JJ
18435	2285	6	two	two	CD
18435	2285	7	days	day	NNS
18435	2285	8	,	,	,
18435	2285	9	then	then	RB
18435	2285	10	bottle	bottle	VB
18435	2285	11	and	and	CC
18435	2285	12	seal	seal	VB
18435	2285	13	while	while	IN
18435	2285	14	hot	hot	JJ
18435	2285	15	.	.	.
18435	2286	1	~SPICED	~SPICED	NFP
18435	2286	2	CRABAPPLE	CRABAPPLE	NNP
18435	2286	3	JELLY~--With	jelly~--with	CD
18435	2286	4	crabapples	crabapple	NNS
18435	2286	5	still	still	RB
18435	2286	6	on	on	IN
18435	2286	7	hand	hand	NN
18435	2286	8	a	a	DT
18435	2286	9	nice	nice	JJ
18435	2286	10	spiced	spice	VBN
18435	2286	11	jelly	jelly	NN
18435	2286	12	can	can	MD
18435	2286	13	be	be	VB
18435	2286	14	made	make	VBN
18435	2286	15	to	to	TO
18435	2286	16	serve	serve	VB
18435	2286	17	with	with	IN
18435	2286	18	meats	meat	NNS
18435	2286	19	.	.	.
18435	2287	1	Cook	cook	VB
18435	2287	2	the	the	DT
18435	2287	3	apples	apple	NNS
18435	2287	4	without	without	IN
18435	2287	5	peeling	peel	VBG
18435	2287	6	until	until	IN
18435	2287	7	tender	tender	NN
18435	2287	8	.	.	.
18435	2288	1	Strain	strain	VB
18435	2288	2	through	through	IN
18435	2288	3	a	a	DT
18435	2288	4	jelly	jelly	JJ
18435	2288	5	bag	bag	NN
18435	2288	6	,	,	,
18435	2288	7	add	add	VB
18435	2288	8	vinegar	vinegar	NN
18435	2288	9	to	to	TO
18435	2288	10	taste	taste	VB
18435	2288	11	with	with	IN
18435	2288	12	cloves	clove	NNS
18435	2288	13	and	and	CC
18435	2288	14	cinnamon	cinnamon	NN
18435	2288	15	.	.	.
18435	2289	1	Cook	cook	VB
18435	2289	2	twenty	twenty	CD
18435	2289	3	minutes	minute	NNS
18435	2289	4	,	,	,
18435	2289	5	add	add	VB
18435	2289	6	an	an	DT
18435	2289	7	equal	equal	JJ
18435	2289	8	quantity	quantity	NN
18435	2289	9	of	of	IN
18435	2289	10	sugar	sugar	NN
18435	2289	11	that	that	WDT
18435	2289	12	has	have	VBZ
18435	2289	13	been	be	VBN
18435	2289	14	heated	heat	VBN
18435	2289	15	in	in	IN
18435	2289	16	the	the	DT
18435	2289	17	oven	oven	NN
18435	2289	18	.	.	.
18435	2290	1	Boil	Boil	NNP
18435	2290	2	five	five	CD
18435	2290	3	minutes	minute	NNS
18435	2290	4	,	,	,
18435	2290	5	skim	skim	NN
18435	2290	6	and	and	CC
18435	2290	7	turn	turn	VB
18435	2290	8	in	in	RP
18435	2290	9	glasses	glass	NNS
18435	2290	10	.	.	.
18435	2291	1	~SPICED	~SPICED	NFP
18435	2291	2	RIPE	RIPE	NNP
18435	2291	3	TOMATO~--Peel	tomato~--peel	NN
18435	2291	4	ripe	ripe	JJ
18435	2291	5	tomatoes	tomato	NNS
18435	2291	6	and	and	CC
18435	2291	7	weigh	weigh	NN
18435	2291	8	.	.	.
18435	2292	1	For	for	IN
18435	2292	2	each	each	DT
18435	2292	3	seven	seven	CD
18435	2292	4	pounds	pound	NNS
18435	2292	5	allow	allow	VBP
18435	2292	6	two	two	CD
18435	2292	7	cups	cup	NNS
18435	2292	8	of	of	IN
18435	2292	9	vinegar	vinegar	NN
18435	2292	10	,	,	,
18435	2292	11	seven	seven	CD
18435	2292	12	cups	cup	NNS
18435	2292	13	of	of	IN
18435	2292	14	sugar	sugar	NN
18435	2292	15	,	,	,
18435	2292	16	one	one	CD
18435	2292	17	ounce	ounce	NN
18435	2292	18	of	of	IN
18435	2292	19	whole	whole	JJ
18435	2292	20	allspice	allspice	NN
18435	2292	21	,	,	,
18435	2292	22	the	the	DT
18435	2292	23	same	same	JJ
18435	2292	24	of	of	IN
18435	2292	25	stick	stick	NNP
18435	2292	26	cinnamon	cinnamon	NN
18435	2292	27	and	and	CC
18435	2292	28	one	one	CD
18435	2292	29	-	-	HYPH
18435	2292	30	half	half	NN
18435	2292	31	ounce	ounce	NN
18435	2292	32	of	of	IN
18435	2292	33	whole	whole	JJ
18435	2292	34	cloves	clove	NNS
18435	2292	35	.	.	.
18435	2293	1	Cook	cook	VB
18435	2293	2	the	the	DT
18435	2293	3	tomatoes	tomato	NNS
18435	2293	4	half	half	PDT
18435	2293	5	an	an	DT
18435	2293	6	hour	hour	NN
18435	2293	7	or	or	CC
18435	2293	8	until	until	IN
18435	2293	9	soft	soft	JJ
18435	2293	10	,	,	,
18435	2293	11	cutting	cut	VBG
18435	2293	12	to	to	IN
18435	2293	13	pieces	piece	NNS
18435	2293	14	while	while	IN
18435	2293	15	cooking	cook	VBG
18435	2293	16	.	.	.
18435	2294	1	Add	add	VB
18435	2294	2	the	the	DT
18435	2294	3	vinegar	vinegar	NN
18435	2294	4	,	,	,
18435	2294	5	sugar	sugar	NN
18435	2294	6	and	and	CC
18435	2294	7	spices	spice	NNS
18435	2294	8	tied	tie	VBN
18435	2294	9	in	in	IN
18435	2294	10	a	a	DT
18435	2294	11	muslin	muslin	NN
18435	2294	12	bag	bag	NN
18435	2294	13	.	.	.
18435	2295	1	Cook	cook	VB
18435	2295	2	until	until	IN
18435	2295	3	thick	thick	JJ
18435	2295	4	like	like	IN
18435	2295	5	marmalade	marmalade	NN
18435	2295	6	.	.	.
18435	2296	1	Serve	serve	VB
18435	2296	2	with	with	IN
18435	2296	3	cold	cold	JJ
18435	2296	4	meats	meat	NNS
18435	2296	5	.	.	.
18435	2297	1	~TOMATO	~TOMATO	NFP
18435	2297	2	FIGS~--Scald	FIGS~--Scald	NNS
18435	2297	3	eight	eight	CD
18435	2297	4	pounds	pound	NNS
18435	2297	5	of	of	IN
18435	2297	6	yellow	yellow	JJ
18435	2297	7	tomatoes	tomato	NNS
18435	2297	8	and	and	CC
18435	2297	9	remove	remove	VB
18435	2297	10	the	the	DT
18435	2297	11	skins	skin	NNS
18435	2297	12	.	.	.
18435	2298	1	Pack	pack	VB
18435	2298	2	them	-PRON-	PRP
18435	2298	3	in	in	IN
18435	2298	4	layers	layer	NNS
18435	2298	5	with	with	IN
18435	2298	6	an	an	DT
18435	2298	7	equal	equal	JJ
18435	2298	8	weight	weight	NN
18435	2298	9	of	of	IN
18435	2298	10	sugar	sugar	NN
18435	2298	11	.	.	.
18435	2299	1	After	after	IN
18435	2299	2	twenty	twenty	CD
18435	2299	3	-	-	HYPH
18435	2299	4	four	four	CD
18435	2299	5	hours	hour	NNS
18435	2299	6	drain	drain	VB
18435	2299	7	off	off	IN
18435	2299	8	the	the	DT
18435	2299	9	juice	juice	NN
18435	2299	10	and	and	CC
18435	2299	11	simmer	simmer	NN
18435	2299	12	five	five	CD
18435	2299	13	minutes	minute	NNS
18435	2299	14	,	,	,
18435	2299	15	add	add	VB
18435	2299	16	the	the	DT
18435	2299	17	tomatoes	tomato	NNS
18435	2299	18	and	and	CC
18435	2299	19	boil	boil	VB
18435	2299	20	until	until	IN
18435	2299	21	clear	clear	JJ
18435	2299	22	.	.	.
18435	2300	1	Remove	remove	VB
18435	2300	2	the	the	DT
18435	2300	3	fruit	fruit	NN
18435	2300	4	with	with	IN
18435	2300	5	a	a	DT
18435	2300	6	skimmer	skimmer	NN
18435	2300	7	and	and	CC
18435	2300	8	harden	harden	NNS
18435	2300	9	in	in	IN
18435	2300	10	the	the	DT
18435	2300	11	sun	sun	NN
18435	2300	12	while	while	IN
18435	2300	13	you	-PRON-	PRP
18435	2300	14	boil	boil	VBP
18435	2300	15	down	down	RP
18435	2300	16	the	the	DT
18435	2300	17	syrup	syrup	NN
18435	2300	18	until	until	IN
18435	2300	19	thick	thick	JJ
18435	2300	20	;	;	:
18435	2300	21	pack	pack	NN
18435	2300	22	jars	jar	NNS
18435	2300	23	two	two	CD
18435	2300	24	-	-	HYPH
18435	2300	25	thirds	third	NNS
18435	2300	26	full	full	JJ
18435	2300	27	of	of	IN
18435	2300	28	the	the	DT
18435	2300	29	tomatoes	tomato	NNS
18435	2300	30	,	,	,
18435	2300	31	pour	pour	VB
18435	2300	32	the	the	DT
18435	2300	33	syrup	syrup	NN
18435	2300	34	over	over	IN
18435	2300	35	and	and	CC
18435	2300	36	seal	seal	VB
18435	2300	37	.	.	.
18435	2301	1	Add	add	VB
18435	2301	2	the	the	DT
18435	2301	3	juice	juice	NN
18435	2301	4	of	of	IN
18435	2301	5	four	four	CD
18435	2301	6	lemons	lemon	NNS
18435	2301	7	,	,	,
18435	2301	8	two	two	CD
18435	2301	9	ounces	ounce	NNS
18435	2301	10	of	of	IN
18435	2301	11	green	green	JJ
18435	2301	12	ginger	ginger	NN
18435	2301	13	root	root	NN
18435	2301	14	tied	tie	VBN
18435	2301	15	up	up	RP
18435	2301	16	in	in	IN
18435	2301	17	a	a	DT
18435	2301	18	bag	bag	NN
18435	2301	19	and	and	CC
18435	2301	20	the	the	DT
18435	2301	21	parboiled	parboil	VBN
18435	2301	22	yellow	yellow	JJ
18435	2301	23	rind	rind	NN
18435	2301	24	of	of	IN
18435	2301	25	the	the	DT
18435	2301	26	lemons	lemon	NNS
18435	2301	27	to	to	IN
18435	2301	28	the	the	DT
18435	2301	29	juice	juice	NN
18435	2301	30	when	when	WRB
18435	2301	31	boiling	boil	VBG
18435	2301	32	down	down	RP
18435	2301	33	.	.	.
18435	2302	1	~WILD	~WILD	NFP
18435	2302	2	GRAPE	GRAPE	NNP
18435	2302	3	BUTTER~--If	BUTTER~--If	NNP
18435	2302	4	the	the	DT
18435	2302	5	wild	wild	JJ
18435	2302	6	frost	frost	NN
18435	2302	7	grapes	grape	NNS
18435	2302	8	are	be	VBP
18435	2302	9	used	use	VBN
18435	2302	10	,	,	,
18435	2302	11	take	take	VB
18435	2302	12	them	-PRON-	PRP
18435	2302	13	after	after	IN
18435	2302	14	the	the	DT
18435	2302	15	frost	frost	NN
18435	2302	16	has	have	VBZ
18435	2302	17	ripened	ripen	VBN
18435	2302	18	them	-PRON-	PRP
18435	2302	19	.	.	.
18435	2303	1	Stem	stem	NN
18435	2303	2	and	and	CC
18435	2303	3	mash	mash	NN
18435	2303	4	,	,	,
18435	2303	5	then	then	RB
18435	2303	6	mix	mix	VB
18435	2303	7	with	with	IN
18435	2303	8	an	an	DT
18435	2303	9	equal	equal	JJ
18435	2303	10	quantity	quantity	NN
18435	2303	11	of	of	IN
18435	2303	12	stewed	stew	VBN
18435	2303	13	and	and	CC
18435	2303	14	mashed	mash	VBN
18435	2303	15	apple	apple	NN
18435	2303	16	.	.	.
18435	2304	1	Rub	rub	VB
18435	2304	2	the	the	DT
18435	2304	3	mixture	mixture	NN
18435	2304	4	through	through	IN
18435	2304	5	a	a	DT
18435	2304	6	sieve	sieve	NN
18435	2304	7	,	,	,
18435	2304	8	add	add	VB
18435	2304	9	half	half	NN
18435	2304	10	as	as	RB
18435	2304	11	much	much	JJ
18435	2304	12	sugar	sugar	NN
18435	2304	13	as	as	IN
18435	2304	14	there	there	EX
18435	2304	15	is	be	VBZ
18435	2304	16	pulp	pulp	NN
18435	2304	17	and	and	CC
18435	2304	18	cook	cook	NN
18435	2304	19	until	until	IN
18435	2304	20	thick	thick	JJ
18435	2304	21	,	,	,
18435	2304	22	being	be	VBG
18435	2304	23	careful	careful	JJ
18435	2304	24	that	that	IN
18435	2304	25	it	-PRON-	PRP
18435	2304	26	does	do	VBZ
18435	2304	27	not	not	RB
18435	2304	28	burn	burn	VB
18435	2304	29	.	.	.
18435	2305	1	It	-PRON-	PRP
18435	2305	2	is	be	VBZ
18435	2305	3	a	a	DT
18435	2305	4	good	good	JJ
18435	2305	5	idea	idea	NN
18435	2305	6	to	to	TO
18435	2305	7	set	set	VB
18435	2305	8	preserves	preserve	NNS
18435	2305	9	and	and	CC
18435	2305	10	fruit	fruit	NN
18435	2305	11	butters	butter	NNS
18435	2305	12	in	in	IN
18435	2305	13	the	the	DT
18435	2305	14	oven	oven	NN
18435	2305	15	with	with	IN
18435	2305	16	the	the	DT
18435	2305	17	door	door	NN
18435	2305	18	ajar	ajar	NNP
18435	2305	19	to	to	TO
18435	2305	20	finish	finish	VB
18435	2305	21	cooking	cooking	NN
18435	2305	22	as	as	IN
18435	2305	23	there	there	EX
18435	2305	24	is	be	VBZ
18435	2305	25	then	then	RB
18435	2305	26	much	much	RB
18435	2305	27	less	less	JJR
18435	2305	28	danger	danger	NN
18435	2305	29	of	of	IN
18435	2305	30	burning	burn	VBG
18435	2305	31	or	or	CC
18435	2305	32	spattering	spatter	VBG
18435	2305	33	.	.	.
18435	2306	1	~YELLOW	~YELLOW	NFP
18435	2306	2	TOMATO	tomato	NN
18435	2306	3	PRESERVES~--Allow	PRESERVES~--Allow	VBZ
18435	2306	4	a	a	DT
18435	2306	5	pound	pound	NN
18435	2306	6	sugar	sugar	NN
18435	2306	7	to	to	IN
18435	2306	8	each	each	DT
18435	2306	9	pound	pound	NN
18435	2306	10	tomatoes	tomato	NNS
18435	2306	11	and	and	CC
18435	2306	12	half	half	JJ
18435	2306	13	cup	cup	NN
18435	2306	14	of	of	IN
18435	2306	15	water	water	NN
18435	2306	16	to	to	IN
18435	2306	17	each	each	DT
18435	2306	18	pound	pound	NN
18435	2306	19	fruit	fruit	NN
18435	2306	20	.	.	.
18435	2307	1	Cover	cover	VB
18435	2307	2	the	the	DT
18435	2307	3	tomatoes	tomato	NNS
18435	2307	4	with	with	IN
18435	2307	5	boiling	boiling	NN
18435	2307	6	water	water	NN
18435	2307	7	,	,	,
18435	2307	8	then	then	RB
18435	2307	9	skim	skim	NNP
18435	2307	10	.	.	.
18435	2308	1	Make	make	VB
18435	2308	2	a	a	DT
18435	2308	3	syrup	syrup	NN
18435	2308	4	with	with	IN
18435	2308	5	the	the	DT
18435	2308	6	sugar	sugar	NN
18435	2308	7	,	,	,
18435	2308	8	and	and	CC
18435	2308	9	when	when	WRB
18435	2308	10	boiling	boil	VBG
18435	2308	11	skim	skim	NNP
18435	2308	12	and	and	CC
18435	2308	13	add	add	VB
18435	2308	14	the	the	DT
18435	2308	15	tomatoes	tomato	NNS
18435	2308	16	.	.	.
18435	2309	1	Have	have	VBP
18435	2309	2	ready	ready	JJ
18435	2309	3	a	a	DT
18435	2309	4	sliced	sliced	JJ
18435	2309	5	lemon	lemon	NN
18435	2309	6	that	that	WDT
18435	2309	7	has	have	VBZ
18435	2309	8	been	be	VBN
18435	2309	9	cooked	cook	VBN
18435	2309	10	in	in	IN
18435	2309	11	boiling	boil	VBG
18435	2309	12	water	water	NN
18435	2309	13	and	and	CC
18435	2309	14	a	a	DT
18435	2309	15	little	little	JJ
18435	2309	16	sliced	sliced	JJ
18435	2309	17	ginger	ginger	NN
18435	2309	18	.	.	.
18435	2310	1	Add	add	VB
18435	2310	2	to	to	IN
18435	2310	3	the	the	DT
18435	2310	4	tomatoes	tomato	NNS
18435	2310	5	.	.	.
18435	2311	1	Cook	cook	VB
18435	2311	2	until	until	IN
18435	2311	3	the	the	DT
18435	2311	4	tomatoes	tomato	NNS
18435	2311	5	are	be	VBP
18435	2311	6	clear	clear	JJ
18435	2311	7	,	,	,
18435	2311	8	remove	remove	VB
18435	2311	9	,	,	,
18435	2311	10	pack	pack	NN
18435	2311	11	in	in	IN
18435	2311	12	jars	jar	NNS
18435	2311	13	,	,	,
18435	2311	14	cook	cook	VB
18435	2311	15	the	the	DT
18435	2311	16	syrup	syrup	NN
18435	2311	17	until	until	IN
18435	2311	18	thick	thick	JJ
18435	2311	19	,	,	,
18435	2311	20	pour	pour	VBP
18435	2311	21	over	over	IN
18435	2311	22	and	and	CC
18435	2311	23	seal	seal	VB
18435	2311	24	.	.	.
18435	2312	1	~MINCE	~MINCE	NNP
18435	2312	2	MEAT~--One	meat~--one	CD
18435	2312	3	peck	peck	NN
18435	2312	4	sour	sour	JJ
18435	2312	5	apples	apple	NNS
18435	2312	6	,	,	,
18435	2312	7	three	three	CD
18435	2312	8	pounds	pound	NNS
18435	2312	9	boiled	boil	VBN
18435	2312	10	beef	beef	NN
18435	2312	11	,	,	,
18435	2312	12	two	two	CD
18435	2312	13	pounds	pound	NNS
18435	2312	14	suet	suet	NN
18435	2312	15	,	,	,
18435	2312	16	one	one	CD
18435	2312	17	quart	quart	JJ
18435	2312	18	canned	can	VBN
18435	2312	19	cherries	cherry	NNS
18435	2312	20	,	,	,
18435	2312	21	one	one	CD
18435	2312	22	quart	quart	JJ
18435	2312	23	grape	grape	NN
18435	2312	24	juice	juice	NN
18435	2312	25	,	,	,
18435	2312	26	one	one	CD
18435	2312	27	pint	pint	NN
18435	2312	28	cider	cider	NN
18435	2312	29	,	,	,
18435	2312	30	one	one	CD
18435	2312	31	pint	pint	NN
18435	2312	32	apple	apple	NN
18435	2312	33	butter	butter	NN
18435	2312	34	,	,	,
18435	2312	35	one	one	CD
18435	2312	36	glass	glass	NN
18435	2312	37	orange	orange	NNP
18435	2312	38	marmalade	marmalade	NN
18435	2312	39	,	,	,
18435	2312	40	half	half	JJ
18435	2312	41	pound	pound	NN
18435	2312	42	candied	candy	VBD
18435	2312	43	orange	orange	NN
18435	2312	44	peel	peel	NN
18435	2312	45	,	,	,
18435	2312	46	half	half	JJ
18435	2312	47	pound	pound	NN
18435	2312	48	citron	citron	NN
18435	2312	49	,	,	,
18435	2312	50	two	two	CD
18435	2312	51	pounds	pound	NNS
18435	2312	52	currants	currant	NNS
18435	2312	53	,	,	,
18435	2312	54	two	two	CD
18435	2312	55	pounds	pound	NNS
18435	2312	56	raisins	raisin	NNS
18435	2312	57	,	,	,
18435	2312	58	two	two	CD
18435	2312	59	tablespoonfuls	tablespoonful	NNS
18435	2312	60	salt	salt	NN
18435	2312	61	.	.	.
18435	2313	1	Put	put	VB
18435	2313	2	all	all	DT
18435	2313	3	together	together	RB
18435	2313	4	and	and	CC
18435	2313	5	boil	boil	VB
18435	2313	6	up	up	RP
18435	2313	7	well	well	RB
18435	2313	8	.	.	.
18435	2314	1	This	this	DT
18435	2314	2	may	may	MD
18435	2314	3	be	be	VB
18435	2314	4	canned	can	VBN
18435	2314	5	for	for	IN
18435	2314	6	future	future	JJ
18435	2314	7	use	use	NN
18435	2314	8	.	.	.
18435	2315	1	SOUFFLES	souffle	NNS
18435	2315	2	~ASPARAGUS	~asparagu	VBZ
18435	2315	3	SOUFFLE~--Only	souffle~--only	RB
18435	2315	4	very	very	RB
18435	2315	5	tender	tender	JJ
18435	2315	6	asparagus	asparagus	NN
18435	2315	7	should	should	MD
18435	2315	8	be	be	VB
18435	2315	9	used	use	VBN
18435	2315	10	.	.	.
18435	2316	1	Cut	cut	VB
18435	2316	2	it	-PRON-	PRP
18435	2316	3	fine	fine	RB
18435	2316	4	and	and	CC
18435	2316	5	boil	boil	VB
18435	2316	6	tender	tender	NN
18435	2316	7	in	in	IN
18435	2316	8	salted	salt	VBN
18435	2316	9	water	water	NN
18435	2316	10	.	.	.
18435	2317	1	Add	add	VB
18435	2317	2	the	the	DT
18435	2317	3	well	well	RB
18435	2317	4	beaten	beat	VBN
18435	2317	5	yolks	yolk	NNS
18435	2317	6	of	of	IN
18435	2317	7	four	four	CD
18435	2317	8	eggs	egg	NNS
18435	2317	9	,	,	,
18435	2317	10	one	one	CD
18435	2317	11	tablespoonful	tablespoonful	NN
18435	2317	12	of	of	IN
18435	2317	13	soft	soft	JJ
18435	2317	14	butter	butter	NN
18435	2317	15	,	,	,
18435	2317	16	a	a	DT
18435	2317	17	saltspoon	saltspoon	NN
18435	2317	18	of	of	IN
18435	2317	19	salt	salt	NN
18435	2317	20	and	and	CC
18435	2317	21	a	a	DT
18435	2317	22	little	little	JJ
18435	2317	23	pepper	pepper	NN
18435	2317	24	.	.	.
18435	2318	1	Then	then	RB
18435	2318	2	fold	fold	VB
18435	2318	3	in	in	RB
18435	2318	4	the	the	DT
18435	2318	5	stiffly	stiffly	NN
18435	2318	6	beaten	beat	VBN
18435	2318	7	whites	white	NNS
18435	2318	8	of	of	IN
18435	2318	9	the	the	DT
18435	2318	10	eggs	egg	NNS
18435	2318	11	and	and	CC
18435	2318	12	bake	bake	VB
18435	2318	13	in	in	RP
18435	2318	14	a	a	DT
18435	2318	15	steady	steady	JJ
18435	2318	16	oven	oven	NN
18435	2318	17	.	.	.
18435	2319	1	Canned	can	VBN
18435	2319	2	asparagus	asparagus	NN
18435	2319	3	can	can	MD
18435	2319	4	be	be	VB
18435	2319	5	substituted	substitute	VBN
18435	2319	6	for	for	IN
18435	2319	7	fresh	fresh	JJ
18435	2319	8	.	.	.
18435	2320	1	~CABBAGE	~CABBAGE	NFP
18435	2320	2	SOUFFLE~--Chop	SOUFFLE~--Chop	NNP
18435	2320	3	a	a	DT
18435	2320	4	solid	solid	JJ
18435	2320	5	white	white	JJ
18435	2320	6	head	head	NN
18435	2320	7	of	of	IN
18435	2320	8	cabbage	cabbage	NN
18435	2320	9	and	and	CC
18435	2320	10	cook	cook	NN
18435	2320	11	in	in	IN
18435	2320	12	salted	salted	JJ
18435	2320	13	water	water	NN
18435	2320	14	until	until	IN
18435	2320	15	tender	tender	NN
18435	2320	16	.	.	.
18435	2321	1	Drain	drain	NN
18435	2321	2	and	and	CC
18435	2321	3	place	place	NN
18435	2321	4	in	in	IN
18435	2321	5	a	a	DT
18435	2321	6	buttered	butter	VBN
18435	2321	7	dish	dish	NN
18435	2321	8	in	in	IN
18435	2321	9	layers	layer	NNS
18435	2321	10	with	with	IN
18435	2321	11	a	a	DT
18435	2321	12	sprinkling	sprinkling	NN
18435	2321	13	of	of	IN
18435	2321	14	grated	grate	VBN
18435	2321	15	cheese	cheese	NN
18435	2321	16	between	between	IN
18435	2321	17	.	.	.
18435	2322	1	Mix	mix	VB
18435	2322	2	two	two	CD
18435	2322	3	tablespoonfuls	tablespoonful	NNS
18435	2322	4	each	each	DT
18435	2322	5	of	of	IN
18435	2322	6	flour	flour	NN
18435	2322	7	and	and	CC
18435	2322	8	butter	butter	NN
18435	2322	9	,	,	,
18435	2322	10	add	add	VB
18435	2322	11	one	one	CD
18435	2322	12	cupful	cupful	NN
18435	2322	13	of	of	IN
18435	2322	14	rich	rich	JJ
18435	2322	15	milk	milk	NN
18435	2322	16	,	,	,
18435	2322	17	the	the	DT
18435	2322	18	beaten	beat	VBN
18435	2322	19	yolks	yolk	NNS
18435	2322	20	of	of	IN
18435	2322	21	two	two	CD
18435	2322	22	eggs	egg	NNS
18435	2322	23	and	and	CC
18435	2322	24	a	a	DT
18435	2322	25	saltspoon	saltspoon	NN
18435	2322	26	of	of	IN
18435	2322	27	salt	salt	NN
18435	2322	28	and	and	CC
18435	2322	29	mustard	mustard	NN
18435	2322	30	,	,	,
18435	2322	31	stir	stir	VB
18435	2322	32	over	over	IN
18435	2322	33	the	the	DT
18435	2322	34	fire	fire	NN
18435	2322	35	until	until	IN
18435	2322	36	it	-PRON-	PRP
18435	2322	37	boils	boil	VBZ
18435	2322	38	.	.	.
18435	2323	1	Then	then	RB
18435	2323	2	add	add	VB
18435	2323	3	the	the	DT
18435	2323	4	stiffly	stiffly	NN
18435	2323	5	beaten	beat	VBN
18435	2323	6	whites	white	NNS
18435	2323	7	of	of	IN
18435	2323	8	the	the	DT
18435	2323	9	eggs	egg	NNS
18435	2323	10	,	,	,
18435	2323	11	pour	pour	VBP
18435	2323	12	over	over	IN
18435	2323	13	the	the	DT
18435	2323	14	cabbage	cabbage	NN
18435	2323	15	and	and	CC
18435	2323	16	bake	bake	VB
18435	2323	17	for	for	IN
18435	2323	18	half	half	PDT
18435	2323	19	an	an	DT
18435	2323	20	hour	hour	NN
18435	2323	21	.	.	.
18435	2324	1	~CHEESE	~CHEESE	NFP
18435	2324	2	SOUFFLE~--Mix	souffle~--mix	VB
18435	2324	3	together	together	RB
18435	2324	4	one	one	CD
18435	2324	5	-	-	HYPH
18435	2324	6	half	half	NN
18435	2324	7	cup	cup	NN
18435	2324	8	breadcrumbs	breadcrumb	NNS
18435	2324	9	,	,	,
18435	2324	10	a	a	DT
18435	2324	11	quarter	quarter	NN
18435	2324	12	teaspoon	teaspoon	NN
18435	2324	13	salt	salt	NN
18435	2324	14	,	,	,
18435	2324	15	a	a	DT
18435	2324	16	half	half	NN
18435	2324	17	teaspoonful	teaspoonful	JJ
18435	2324	18	mustard	mustard	NN
18435	2324	19	and	and	CC
18435	2324	20	a	a	DT
18435	2324	21	dash	dash	NN
18435	2324	22	of	of	IN
18435	2324	23	cayenne	cayenne	NN
18435	2324	24	.	.	.
18435	2325	1	Add	add	VB
18435	2325	2	a	a	DT
18435	2325	3	tablespoonful	tablespoonful	JJ
18435	2325	4	butter	butter	NN
18435	2325	5	,	,	,
18435	2325	6	a	a	DT
18435	2325	7	cup	cup	NN
18435	2325	8	and	and	CC
18435	2325	9	a	a	DT
18435	2325	10	half	half	JJ
18435	2325	11	milk	milk	NN
18435	2325	12	and	and	CC
18435	2325	13	cook	cook	NN
18435	2325	14	over	over	IN
18435	2325	15	hot	hot	JJ
18435	2325	16	water	water	NN
18435	2325	17	.	.	.
18435	2326	1	When	when	WRB
18435	2326	2	heated	heated	JJ
18435	2326	3	remove	remove	NN
18435	2326	4	.	.	.
18435	2327	1	Add	add	VB
18435	2327	2	while	while	IN
18435	2327	3	hot	hot	JJ
18435	2327	4	two	two	CD
18435	2327	5	cups	cup	NNS
18435	2327	6	grated	grate	VBD
18435	2327	7	cheese	cheese	NN
18435	2327	8	and	and	CC
18435	2327	9	the	the	DT
18435	2327	10	well	well	RB
18435	2327	11	beaten	beat	VBN
18435	2327	12	yolks	yolk	NNS
18435	2327	13	of	of	IN
18435	2327	14	three	three	CD
18435	2327	15	eggs	egg	NNS
18435	2327	16	.	.	.
18435	2328	1	Cool	cool	UH
18435	2328	2	.	.	.
18435	2329	1	When	when	WRB
18435	2329	2	ready	ready	JJ
18435	2329	3	to	to	TO
18435	2329	4	bake	bake	VB
18435	2329	5	add	add	VB
18435	2329	6	the	the	DT
18435	2329	7	beaten	beat	VBN
18435	2329	8	whites	white	NNS
18435	2329	9	of	of	IN
18435	2329	10	four	four	CD
18435	2329	11	eggs	egg	NNS
18435	2329	12	and	and	CC
18435	2329	13	a	a	DT
18435	2329	14	cup	cup	NN
18435	2329	15	of	of	IN
18435	2329	16	whipped	whip	VBN
18435	2329	17	cream	cream	NN
18435	2329	18	.	.	.
18435	2330	1	Fill	fill	VB
18435	2330	2	individual	individual	JJ
18435	2330	3	cups	cup	NNS
18435	2330	4	half	half	NN
18435	2330	5	full	full	JJ
18435	2330	6	,	,	,
18435	2330	7	set	set	VBN
18435	2330	8	in	in	IN
18435	2330	9	a	a	DT
18435	2330	10	pan	pan	NN
18435	2330	11	of	of	IN
18435	2330	12	hot	hot	JJ
18435	2330	13	water	water	NN
18435	2330	14	and	and	CC
18435	2330	15	bake	bake	VB
18435	2330	16	fifteen	fifteen	JJ
18435	2330	17	minutes	minute	NNS
18435	2330	18	in	in	IN
18435	2330	19	a	a	DT
18435	2330	20	quick	quick	JJ
18435	2330	21	oven	oven	NN
18435	2330	22	.	.	.
18435	2331	1	~CORN	~CORN	NFP
18435	2331	2	SOUFFLE~--To	SOUFFLE~--To	NNP
18435	2331	3	one	one	CD
18435	2331	4	pint	pint	NN
18435	2331	5	of	of	IN
18435	2331	6	sweet	sweet	JJ
18435	2331	7	grated	grate	VBN
18435	2331	8	corn	corn	NN
18435	2331	9	(	(	-LRB-
18435	2331	10	canned	can	VBN
18435	2331	11	corn	corn	NN
18435	2331	12	)	)	-RRB-
18435	2331	13	drain	drain	VB
18435	2331	14	and	and	CC
18435	2331	15	run	run	VB
18435	2331	16	through	through	IN
18435	2331	17	a	a	DT
18435	2331	18	food	food	NN
18435	2331	19	chopper	chopper	NN
18435	2331	20	(	(	-LRB-
18435	2331	21	may	may	MD
18435	2331	22	be	be	VB
18435	2331	23	used	use	VBN
18435	2331	24	)	)	-RRB-
18435	2331	25	,	,	,
18435	2331	26	add	add	VB
18435	2331	27	the	the	DT
18435	2331	28	well	well	RB
18435	2331	29	beaten	beat	VBN
18435	2331	30	yolks	yolk	NNS
18435	2331	31	of	of	IN
18435	2331	32	two	two	CD
18435	2331	33	eggs	egg	NNS
18435	2331	34	,	,	,
18435	2331	35	one	one	CD
18435	2331	36	pint	pint	NN
18435	2331	37	of	of	IN
18435	2331	38	sweet	sweet	JJ
18435	2331	39	milk	milk	NN
18435	2331	40	,	,	,
18435	2331	41	one	one	CD
18435	2331	42	small	small	JJ
18435	2331	43	teaspoonful	teaspoonful	NN
18435	2331	44	of	of	IN
18435	2331	45	salt	salt	NN
18435	2331	46	,	,	,
18435	2331	47	one	one	CD
18435	2331	48	and	and	CC
18435	2331	49	one	one	CD
18435	2331	50	-	-	HYPH
18435	2331	51	half	half	NN
18435	2331	52	tablespoonfuls	tablespoonful	NNS
18435	2331	53	of	of	IN
18435	2331	54	sugar	sugar	NN
18435	2331	55	and	and	CC
18435	2331	56	the	the	DT
18435	2331	57	stiffly	stiffly	JJ
18435	2331	58	beaten	beat	VBN
18435	2331	59	whites	white	NNS
18435	2331	60	of	of	IN
18435	2331	61	the	the	DT
18435	2331	62	eggs	egg	NNS
18435	2331	63	.	.	.
18435	2332	1	Mix	mix	VB
18435	2332	2	well	well	RB
18435	2332	3	and	and	CC
18435	2332	4	bake	bake	VB
18435	2332	5	in	in	RP
18435	2332	6	a	a	DT
18435	2332	7	buttered	butter	VBN
18435	2332	8	casserole	casserole	NN
18435	2332	9	or	or	CC
18435	2332	10	ramequins	ramequin	NNS
18435	2332	11	for	for	IN
18435	2332	12	forty	forty	CD
18435	2332	13	minutes	minute	NNS
18435	2332	14	.	.	.
18435	2333	1	~GUERNSEY	~GUERNSEY	NFP
18435	2333	2	CHEESE	CHEESE	NNP
18435	2333	3	SOUFFLE~--Pin	SOUFFLE~--Pin	VBZ
18435	2333	4	a	a	DT
18435	2333	5	narrow	narrow	JJ
18435	2333	6	folded	fold	VBN
18435	2333	7	paper	paper	NN
18435	2333	8	thoroughly	thoroughly	RB
18435	2333	9	buttered	butter	VBD
18435	2333	10	on	on	IN
18435	2333	11	the	the	DT
18435	2333	12	inside	inside	NN
18435	2333	13	,	,	,
18435	2333	14	around	around	RB
18435	2333	15	six	six	CD
18435	2333	16	or	or	CC
18435	2333	17	eight	eight	CD
18435	2333	18	ramequins	ramequin	NNS
18435	2333	19	and	and	CC
18435	2333	20	butter	butter	VB
18435	2333	21	the	the	DT
18435	2333	22	ramequins	ramequin	NNS
18435	2333	23	thoroughly	thoroughly	RB
18435	2333	24	.	.	.
18435	2334	1	Melt	melt	NN
18435	2334	2	two	two	CD
18435	2334	3	tablespoonfuls	tablespoonful	NNS
18435	2334	4	butter	butter	NN
18435	2334	5	and	and	CC
18435	2334	6	in	in	IN
18435	2334	7	it	-PRON-	PRP
18435	2334	8	cook	cook	VBP
18435	2334	9	two	two	CD
18435	2334	10	tablespoonfuls	tablespoonful	NNS
18435	2334	11	of	of	IN
18435	2334	12	flour	flour	NN
18435	2334	13	and	and	CC
18435	2334	14	a	a	DT
18435	2334	15	quarter	quarter	NN
18435	2334	16	teaspoonful	teaspoonful	JJ
18435	2334	17	each	each	DT
18435	2334	18	of	of	IN
18435	2334	19	salt	salt	NN
18435	2334	20	and	and	CC
18435	2334	21	paprika	paprika	NNS
18435	2334	22	.	.	.
18435	2335	1	When	when	WRB
18435	2335	2	the	the	DT
18435	2335	3	mixture	mixture	NN
18435	2335	4	looks	look	VBZ
18435	2335	5	frothy	frothy	JJ
18435	2335	6	stir	stir	NN
18435	2335	7	in	in	IN
18435	2335	8	half	half	PDT
18435	2335	9	a	a	DT
18435	2335	10	cup	cup	NN
18435	2335	11	of	of	IN
18435	2335	12	milk	milk	NN
18435	2335	13	and	and	CC
18435	2335	14	stir	stir	VB
18435	2335	15	until	until	IN
18435	2335	16	boiling	boil	VBG
18435	2335	17	.	.	.
18435	2336	1	Then	then	RB
18435	2336	2	add	add	VB
18435	2336	3	four	four	CD
18435	2336	4	ounces	ounce	NNS
18435	2336	5	grated	grate	VBD
18435	2336	6	cheese	cheese	NN
18435	2336	7	and	and	CC
18435	2336	8	the	the	DT
18435	2336	9	beaten	beat	VBN
18435	2336	10	yolks	yolk	NNS
18435	2336	11	of	of	IN
18435	2336	12	three	three	CD
18435	2336	13	eggs	egg	NNS
18435	2336	14	.	.	.
18435	2337	1	Lastly	lastly	RB
18435	2337	2	fold	fold	VB
18435	2337	3	in	in	IN
18435	2337	4	the	the	DT
18435	2337	5	stiffly	stiffly	NNP
18435	2337	6	whipped	whip	VBN
18435	2337	7	whites	white	NNS
18435	2337	8	of	of	IN
18435	2337	9	three	three	CD
18435	2337	10	eggs	egg	NNS
18435	2337	11	.	.	.
18435	2338	1	Put	put	VB
18435	2338	2	the	the	DT
18435	2338	3	mixture	mixture	NN
18435	2338	4	into	into	IN
18435	2338	5	the	the	DT
18435	2338	6	ramequins	ramequin	NNS
18435	2338	7	letting	let	VBG
18435	2338	8	it	-PRON-	PRP
18435	2338	9	come	come	VB
18435	2338	10	up	up	RP
18435	2338	11	to	to	IN
18435	2338	12	the	the	DT
18435	2338	13	paper	paper	NN
18435	2338	14	or	or	CC
18435	2338	15	nearly	nearly	RB
18435	2338	16	to	to	IN
18435	2338	17	the	the	DT
18435	2338	18	top	top	NN
18435	2338	19	of	of	IN
18435	2338	20	the	the	DT
18435	2338	21	dishes	dish	NNS
18435	2338	22	.	.	.
18435	2339	1	Set	set	VB
18435	2339	2	the	the	DT
18435	2339	3	ramequins	ramequin	NNS
18435	2339	4	on	on	IN
18435	2339	5	many	many	JJ
18435	2339	6	folds	fold	NNS
18435	2339	7	of	of	IN
18435	2339	8	paper	paper	NN
18435	2339	9	in	in	IN
18435	2339	10	a	a	DT
18435	2339	11	dish	dish	NN
18435	2339	12	,	,	,
18435	2339	13	pour	pour	VBP
18435	2339	14	in	in	IN
18435	2339	15	boiling	boil	VBG
18435	2339	16	water	water	NN
18435	2339	17	to	to	IN
18435	2339	18	half	half	NN
18435	2339	19	fill	fill	NN
18435	2339	20	,	,	,
18435	2339	21	and	and	CC
18435	2339	22	let	let	VB
18435	2339	23	bake	bake	NN
18435	2339	24	in	in	IN
18435	2339	25	a	a	DT
18435	2339	26	moderate	moderate	JJ
18435	2339	27	oven	oven	NN
18435	2339	28	until	until	IN
18435	2339	29	the	the	DT
18435	2339	30	mixture	mixture	NN
18435	2339	31	is	be	VBZ
18435	2339	32	well	well	RB
18435	2339	33	puffed	puff	VBN
18435	2339	34	up	up	RP
18435	2339	35	and	and	CC
18435	2339	36	firm	firm	VB
18435	2339	37	to	to	IN
18435	2339	38	the	the	DT
18435	2339	39	touch	touch	NN
18435	2339	40	.	.	.
18435	2340	1	Remove	remove	VB
18435	2340	2	the	the	DT
18435	2340	3	buttered	buttered	NN
18435	2340	4	paper	paper	NN
18435	2340	5	,	,	,
18435	2340	6	set	set	VBD
18435	2340	7	the	the	DT
18435	2340	8	ramequins	ramequin	NNS
18435	2340	9	in	in	IN
18435	2340	10	place	place	NN
18435	2340	11	and	and	CC
18435	2340	12	serve	serve	VB
18435	2340	13	at	at	IN
18435	2340	14	once	once	RB
18435	2340	15	.	.	.
18435	2341	1	A	a	DT
18435	2341	2	green	green	JJ
18435	2341	3	vegetable	vegetable	NN
18435	2341	4	salad	salad	NN
18435	2341	5	seasoned	season	VBN
18435	2341	6	with	with	IN
18435	2341	7	French	french	JJ
18435	2341	8	dressing	dressing	NN
18435	2341	9	and	and	CC
18435	2341	10	a	a	DT
18435	2341	11	browned	brown	VBN
18435	2341	12	cracker	cracker	NN
18435	2341	13	may	may	MD
18435	2341	14	accompany	accompany	VB
18435	2341	15	the	the	DT
18435	2341	16	dish	dish	NN
18435	2341	17	.	.	.
18435	2342	1	~SOUFFLE	~SOUFFLE	NNP
18435	2342	2	OF	of	IN
18435	2342	3	CARROTS~--Boil	CARROTS~--Boil	NNP
18435	2342	4	the	the	DT
18435	2342	5	carrots	carrot	NNS
18435	2342	6	and	and	CC
18435	2342	7	mash	mash	VB
18435	2342	8	them	-PRON-	PRP
18435	2342	9	fine	fine	RB
18435	2342	10	,	,	,
18435	2342	11	add	add	VB
18435	2342	12	a	a	DT
18435	2342	13	little	little	JJ
18435	2342	14	sugar	sugar	NN
18435	2342	15	to	to	TO
18435	2342	16	taste	taste	VB
18435	2342	17	,	,	,
18435	2342	18	a	a	DT
18435	2342	19	pinch	pinch	NN
18435	2342	20	of	of	IN
18435	2342	21	salt	salt	NN
18435	2342	22	,	,	,
18435	2342	23	a	a	DT
18435	2342	24	spoonful	spoonful	NN
18435	2342	25	of	of	IN
18435	2342	26	flour	flour	NN
18435	2342	27	and	and	CC
18435	2342	28	a	a	DT
18435	2342	29	good	good	JJ
18435	2342	30	lump	lump	NN
18435	2342	31	of	of	IN
18435	2342	32	butter	butter	NN
18435	2342	33	,	,	,
18435	2342	34	the	the	DT
18435	2342	35	well	well	RB
18435	2342	36	beaten	beat	VBN
18435	2342	37	yolks	yolk	NNS
18435	2342	38	of	of	IN
18435	2342	39	four	four	CD
18435	2342	40	eggs	egg	NNS
18435	2342	41	,	,	,
18435	2342	42	and	and	CC
18435	2342	43	lastly	lastly	RB
18435	2342	44	fold	fold	VB
18435	2342	45	in	in	IN
18435	2342	46	the	the	DT
18435	2342	47	stiffly	stiffly	JJ
18435	2342	48	beaten	beat	VBN
18435	2342	49	whites	white	NNS
18435	2342	50	.	.	.
18435	2343	1	Bake	bake	VB
18435	2343	2	in	in	RP
18435	2343	3	a	a	DT
18435	2343	4	quick	quick	JJ
18435	2343	5	oven	oven	NN
18435	2343	6	in	in	IN
18435	2343	7	the	the	DT
18435	2343	8	dish	dish	NN
18435	2343	9	in	in	IN
18435	2343	10	which	which	WDT
18435	2343	11	it	-PRON-	PRP
18435	2343	12	may	may	MD
18435	2343	13	be	be	VB
18435	2343	14	served	serve	VBN
18435	2343	15	.	.	.
18435	2344	1	~TOMATO	~tomato	CD
18435	2344	2	SOUFFLE~--Stew	SOUFFLE~--Stew	NNP
18435	2344	3	three	three	CD
18435	2344	4	cupfuls	cupful	NNS
18435	2344	5	of	of	IN
18435	2344	6	tomato	tomato	NN
18435	2344	7	down	down	IN
18435	2344	8	to	to	IN
18435	2344	9	two	two	CD
18435	2344	10	,	,	,
18435	2344	11	add	add	VB
18435	2344	12	seasoning	seasoning	NN
18435	2344	13	to	to	IN
18435	2344	14	taste	taste	NN
18435	2344	15	and	and	CC
18435	2344	16	six	six	CD
18435	2344	17	eggs	egg	NNS
18435	2344	18	,	,	,
18435	2344	19	the	the	DT
18435	2344	20	whites	white	NNS
18435	2344	21	beaten	beat	VBD
18435	2344	22	stiff	stiff	JJ
18435	2344	23	,	,	,
18435	2344	24	and	and	CC
18435	2344	25	bake	bake	VB
18435	2344	26	for	for	IN
18435	2344	27	ten	ten	CD
18435	2344	28	or	or	CC
18435	2344	29	fifteen	fifteen	CD
18435	2344	30	minutes	minute	NNS
18435	2344	31	or	or	CC
18435	2344	32	until	until	IN
18435	2344	33	set	set	NN
18435	2344	34	.	.	.
18435	2345	1	Serve	serve	VB
18435	2345	2	as	as	RB
18435	2345	3	soon	soon	RB
18435	2345	4	as	as	IN
18435	2345	5	done	do	VBN
18435	2345	6	.	.	.
18435	2346	1	FILLING	fill	VBG
18435	2346	2	FOR	for	IN
18435	2346	3	CAKES	cake	NNS
18435	2346	4	~COFFEE	~COFFEE	NFP
18435	2346	5	CREAM	cream	NN
18435	2346	6	FOR	for	IN
18435	2346	7	CHARLOTTE	CHARLOTTE	NNP
18435	2346	8	AND	and	CC
18435	2346	9	ECLAIR~--Flavor	eclair~--flavor	ADD
18435	2346	10	one	one	CD
18435	2346	11	pint	pint	NN
18435	2346	12	of	of	IN
18435	2346	13	rich	rich	JJ
18435	2346	14	thick	thick	JJ
18435	2346	15	cream	cream	NN
18435	2346	16	with	with	IN
18435	2346	17	one	one	CD
18435	2346	18	-	-	HYPH
18435	2346	19	fourth	fourth	NN
18435	2346	20	cup	cup	NN
18435	2346	21	of	of	IN
18435	2346	22	black	black	JJ
18435	2346	23	coffee	coffee	NN
18435	2346	24	and	and	CC
18435	2346	25	one	one	CD
18435	2346	26	teaspoon	teaspoon	NN
18435	2346	27	of	of	IN
18435	2346	28	lemon	lemon	NN
18435	2346	29	,	,	,
18435	2346	30	add	add	VB
18435	2346	31	about	about	IN
18435	2346	32	a	a	DT
18435	2346	33	half	half	PDT
18435	2346	34	a	a	DT
18435	2346	35	cup	cup	NN
18435	2346	36	of	of	IN
18435	2346	37	sugar	sugar	NN
18435	2346	38	,	,	,
18435	2346	39	chill	chill	NN
18435	2346	40	and	and	CC
18435	2346	41	whip	whip	VB
18435	2346	42	it	-PRON-	PRP
18435	2346	43	until	until	IN
18435	2346	44	thick	thick	JJ
18435	2346	45	enough	enough	RB
18435	2346	46	to	to	TO
18435	2346	47	stand	stand	VB
18435	2346	48	.	.	.
18435	2347	1	Pour	pour	VB
18435	2347	2	it	-PRON-	PRP
18435	2347	3	into	into	IN
18435	2347	4	molds	mold	NNS
18435	2347	5	lined	line	VBN
18435	2347	6	with	with	IN
18435	2347	7	thin	thin	JJ
18435	2347	8	sponge	sponge	JJ
18435	2347	9	cake	cake	NN
18435	2347	10	or	or	CC
18435	2347	11	lady	lady	NN
18435	2347	12	fingers	finger	NNS
18435	2347	13	.	.	.
18435	2348	1	Fill	fill	VB
18435	2348	2	them	-PRON-	PRP
18435	2348	3	level	level	NN
18435	2348	4	and	and	CC
18435	2348	5	ornament	ornament	VB
18435	2348	6	the	the	DT
18435	2348	7	top	top	NN
18435	2348	8	with	with	IN
18435	2348	9	some	some	DT
18435	2348	10	of	of	IN
18435	2348	11	the	the	DT
18435	2348	12	cream	cream	NN
18435	2348	13	forced	force	VBN
18435	2348	14	through	through	IN
18435	2348	15	tube	tube	NN
18435	2348	16	.	.	.
18435	2349	1	~FILLING~--For	~FILLING~--For	NNP
18435	2349	2	the	the	DT
18435	2349	3	filling	filling	NN
18435	2349	4	scald	scald	NNP
18435	2349	5	one	one	CD
18435	2349	6	cup	cup	NN
18435	2349	7	of	of	IN
18435	2349	8	milk	milk	NN
18435	2349	9	with	with	IN
18435	2349	10	three	three	CD
18435	2349	11	level	level	NN
18435	2349	12	tablespoons	tablespoon	NNS
18435	2349	13	of	of	IN
18435	2349	14	ground	ground	NN
18435	2349	15	coffee	coffee	NN
18435	2349	16	and	and	CC
18435	2349	17	let	let	VB
18435	2349	18	stand	stand	VB
18435	2349	19	where	where	WRB
18435	2349	20	it	-PRON-	PRP
18435	2349	21	will	will	MD
18435	2349	22	be	be	VB
18435	2349	23	hot	hot	JJ
18435	2349	24	but	but	CC
18435	2349	25	not	not	RB
18435	2349	26	boil	boil	VB
18435	2349	27	,	,	,
18435	2349	28	for	for	IN
18435	2349	29	five	five	CD
18435	2349	30	minutes	minute	NNS
18435	2349	31	.	.	.
18435	2350	1	Strain	strain	VB
18435	2350	2	,	,	,
18435	2350	3	add	add	VB
18435	2350	4	one	one	CD
18435	2350	5	-	-	HYPH
18435	2350	6	half	half	NN
18435	2350	7	cup	cup	NN
18435	2350	8	of	of	IN
18435	2350	9	sugar	sugar	NN
18435	2350	10	,	,	,
18435	2350	11	three	three	CD
18435	2350	12	level	level	NN
18435	2350	13	tablespoons	tablespoon	NNS
18435	2350	14	of	of	IN
18435	2350	15	flour	flour	NN
18435	2350	16	and	and	CC
18435	2350	17	a	a	DT
18435	2350	18	pinch	pinch	NN
18435	2350	19	of	of	IN
18435	2350	20	salt	salt	NN
18435	2350	21	.	.	.
18435	2351	1	Cook	cook	VB
18435	2351	2	in	in	IN
18435	2351	3	a	a	DT
18435	2351	4	double	double	JJ
18435	2351	5	boiler	boiler	NN
18435	2351	6	fifteen	fifteen	CD
18435	2351	7	minutes	minute	NNS
18435	2351	8	,	,	,
18435	2351	9	add	add	VB
18435	2351	10	one	one	CD
18435	2351	11	beaten	beat	VBN
18435	2351	12	egg	egg	NN
18435	2351	13	and	and	CC
18435	2351	14	cook	cook	VB
18435	2351	15	two	two	CD
18435	2351	16	minutes	minute	NNS
18435	2351	17	,	,	,
18435	2351	18	stirring	stir	VBG
18435	2351	19	to	to	TO
18435	2351	20	keep	keep	VB
18435	2351	21	smooth	smooth	JJ
18435	2351	22	.	.	.
18435	2352	1	Cool	cool	UH
18435	2352	2	and	and	CC
18435	2352	3	add	add	VB
18435	2352	4	one	one	CD
18435	2352	5	-	-	HYPH
18435	2352	6	quarter	quarter	NN
18435	2352	7	teaspoon	teaspoon	NN
18435	2352	8	of	of	IN
18435	2352	9	vanilla	vanilla	NN
18435	2352	10	flavoring	flavoring	NN
18435	2352	11	.	.	.
18435	2353	1	Fill	fill	VB
18435	2353	2	the	the	DT
18435	2353	3	cream	cream	NN
18435	2353	4	cakes	cake	NNS
18435	2353	5	and	and	CC
18435	2353	6	cover	cover	VB
18435	2353	7	with	with	IN
18435	2353	8	cream	cream	NN
18435	2353	9	beaten	beat	VBN
18435	2353	10	thick	thick	JJ
18435	2353	11	,	,	,
18435	2353	12	sweetened	sweeten	VBN
18435	2353	13	with	with	IN
18435	2353	14	powdered	powdered	JJ
18435	2353	15	sugar	sugar	NN
18435	2353	16	and	and	CC
18435	2353	17	flavored	flavor	VBN
18435	2353	18	with	with	IN
18435	2353	19	a	a	DT
18435	2353	20	few	few	JJ
18435	2353	21	drops	drop	NNS
18435	2353	22	of	of	IN
18435	2353	23	vanilla	vanilla	NN
18435	2353	24	.	.	.
18435	2354	1	~FILLING	~FILLING	NFP
18435	2354	2	FOR	for	IN
18435	2354	3	CAKE~--Soak	CAKE~--Soak	NNP
18435	2354	4	a	a	DT
18435	2354	5	level	level	NN
18435	2354	6	tablespoon	tablespoon	NN
18435	2354	7	of	of	IN
18435	2354	8	gelatin	gelatin	NN
18435	2354	9	in	in	IN
18435	2354	10	one	one	CD
18435	2354	11	tablespoon	tablespoon	NN
18435	2354	12	of	of	IN
18435	2354	13	cold	cold	JJ
18435	2354	14	water	water	NN
18435	2354	15	for	for	IN
18435	2354	16	half	half	PDT
18435	2354	17	an	an	DT
18435	2354	18	hour	hour	NN
18435	2354	19	,	,	,
18435	2354	20	add	add	VB
18435	2354	21	one	one	CD
18435	2354	22	tablespoon	tablespoon	NN
18435	2354	23	of	of	IN
18435	2354	24	boiling	boiling	NN
18435	2354	25	water	water	NN
18435	2354	26	and	and	CC
18435	2354	27	stir	stir	NN
18435	2354	28	.	.	.
18435	2355	1	Beat	beat	VB
18435	2355	2	one	one	CD
18435	2355	3	pint	pint	NN
18435	2355	4	of	of	IN
18435	2355	5	cream	cream	NN
18435	2355	6	stiff	stiff	JJ
18435	2355	7	,	,	,
18435	2355	8	then	then	RB
18435	2355	9	beat	beat	VBD
18435	2355	10	in	in	IN
18435	2355	11	the	the	DT
18435	2355	12	soaked	soak	VBN
18435	2355	13	gelatin	gelatin	NNS
18435	2355	14	,	,	,
18435	2355	15	add	add	VB
18435	2355	16	powdered	powdered	JJ
18435	2355	17	sugar	sugar	NN
18435	2355	18	to	to	TO
18435	2355	19	make	make	VB
18435	2355	20	sweet	sweet	JJ
18435	2355	21	and	and	CC
18435	2355	22	a	a	DT
18435	2355	23	small	small	JJ
18435	2355	24	teaspoon	teaspoon	NN
18435	2355	25	vanilla	vanilla	NN
18435	2355	26	flavoring	flavoring	NN
18435	2355	27	or	or	CC
18435	2355	28	enough	enough	RB
18435	2355	29	to	to	TO
18435	2355	30	suit	suit	VB
18435	2355	31	the	the	DT
18435	2355	32	taste	taste	NN
18435	2355	33	.	.	.
18435	2356	1	Put	put	VB
18435	2356	2	this	this	DT
18435	2356	3	filling	filling	NN
18435	2356	4	in	in	IN
18435	2356	5	thick	thick	JJ
18435	2356	6	layers	layer	NNS
18435	2356	7	between	between	IN
18435	2356	8	the	the	DT
18435	2356	9	cakes	cake	NNS
18435	2356	10	and	and	CC
18435	2356	11	cover	cover	VB
18435	2356	12	the	the	DT
18435	2356	13	top	top	JJ
18435	2356	14	one	one	NN
18435	2356	15	with	with	IN
18435	2356	16	a	a	DT
18435	2356	17	white	white	JJ
18435	2356	18	icing	icing	NN
18435	2356	19	.	.	.
18435	2357	1	~FIG	~FIG	NNP
18435	2357	2	OR	or	CC
18435	2357	3	DATE	DATE	NNP
18435	2357	4	FROSTING~--These	FROSTING~--These	NNPS
18435	2357	5	frostings	frosting	NNS
18435	2357	6	are	be	VBP
18435	2357	7	excellent	excellent	JJ
18435	2357	8	to	to	TO
18435	2357	9	use	use	VB
18435	2357	10	upon	upon	IN
18435	2357	11	any	any	DT
18435	2357	12	kind	kind	NN
18435	2357	13	of	of	IN
18435	2357	14	cake	cake	NN
18435	2357	15	,	,	,
18435	2357	16	but	but	CC
18435	2357	17	as	as	IN
18435	2357	18	they	-PRON-	PRP
18435	2357	19	are	be	VBP
18435	2357	20	rather	rather	RB
18435	2357	21	rich	rich	JJ
18435	2357	22	in	in	IN
18435	2357	23	themselves	-PRON-	PRP
18435	2357	24	,	,	,
18435	2357	25	they	-PRON-	PRP
18435	2357	26	seem	seem	VBP
18435	2357	27	better	well	RBR
18435	2357	28	suited	suit	VBN
18435	2357	29	for	for	IN
18435	2357	30	light	light	JJ
18435	2357	31	white	white	JJ
18435	2357	32	cake	cake	NN
18435	2357	33	.	.	.
18435	2358	1	If	if	IN
18435	2358	2	figs	fig	NNS
18435	2358	3	are	be	VBP
18435	2358	4	preferred	prefer	VBN
18435	2358	5	they	-PRON-	PRP
18435	2358	6	should	should	MD
18435	2358	7	be	be	VB
18435	2358	8	chopped	chop	VBN
18435	2358	9	fine	fine	JJ
18435	2358	10	.	.	.
18435	2359	1	If	if	IN
18435	2359	2	dates	date	NNS
18435	2359	3	,	,	,
18435	2359	4	the	the	DT
18435	2359	5	stones	stone	NNS
18435	2359	6	and	and	CC
18435	2359	7	as	as	RB
18435	2359	8	much	much	RB
18435	2359	9	as	as	IN
18435	2359	10	possible	possible	JJ
18435	2359	11	of	of	IN
18435	2359	12	the	the	DT
18435	2359	13	white	white	JJ
18435	2359	14	lining	lining	NN
18435	2359	15	should	should	MD
18435	2359	16	be	be	VB
18435	2359	17	removed	remove	VBN
18435	2359	18	and	and	CC
18435	2359	19	then	then	RB
18435	2359	20	they	-PRON-	PRP
18435	2359	21	should	should	MD
18435	2359	22	be	be	VB
18435	2359	23	chopped	chop	VBN
18435	2359	24	fine	fine	JJ
18435	2359	25	.	.	.
18435	2360	1	For	for	IN
18435	2360	2	a	a	DT
18435	2360	3	good	good	JJ
18435	2360	4	size	size	NN
18435	2360	5	loaf	loaf	NN
18435	2360	6	of	of	IN
18435	2360	7	cake	cake	NN
18435	2360	8	,	,	,
18435	2360	9	baked	bake	VBN
18435	2360	10	in	in	IN
18435	2360	11	two	two	CD
18435	2360	12	layers	layer	NNS
18435	2360	13	,	,	,
18435	2360	14	use	use	VBP
18435	2360	15	a	a	DT
18435	2360	16	scant	scant	JJ
18435	2360	17	quarter	quarter	NN
18435	2360	18	of	of	IN
18435	2360	19	a	a	DT
18435	2360	20	pound	pound	NN
18435	2360	21	of	of	IN
18435	2360	22	either	either	CC
18435	2360	23	the	the	DT
18435	2360	24	chopped	chop	VBN
18435	2360	25	dates	date	NNS
18435	2360	26	or	or	CC
18435	2360	27	figs	fig	NNS
18435	2360	28	,	,	,
18435	2360	29	put	put	VBN
18435	2360	30	into	into	IN
18435	2360	31	a	a	DT
18435	2360	32	double	double	JJ
18435	2360	33	boiler	boiler	NN
18435	2360	34	or	or	CC
18435	2360	35	saucepan	saucepan	NN
18435	2360	36	with	with	IN
18435	2360	37	a	a	DT
18435	2360	38	very	very	RB
18435	2360	39	little	little	JJ
18435	2360	40	boiling	boiling	NN
18435	2360	41	water	water	NN
18435	2360	42	,	,	,
18435	2360	43	just	just	RB
18435	2360	44	enough	enough	RB
18435	2360	45	to	to	TO
18435	2360	46	make	make	VB
18435	2360	47	the	the	DT
18435	2360	48	mass	mass	NN
18435	2360	49	pliable	pliable	JJ
18435	2360	50	.	.	.
18435	2361	1	Let	let	VB
18435	2361	2	them	-PRON-	PRP
18435	2361	3	stand	stand	VB
18435	2361	4	and	and	CC
18435	2361	5	heat	heat	VB
18435	2361	6	while	while	IN
18435	2361	7	the	the	DT
18435	2361	8	syrup	syrup	NN
18435	2361	9	is	be	VBZ
18435	2361	10	boiling	boil	VBG
18435	2361	11	.	.	.
18435	2362	1	For	for	IN
18435	2362	2	this	this	DT
18435	2362	3	two	two	CD
18435	2362	4	cups	cup	NNS
18435	2362	5	of	of	IN
18435	2362	6	fine	fine	JJ
18435	2362	7	granulated	granulate	VBN
18435	2362	8	sugar	sugar	NN
18435	2362	9	and	and	CC
18435	2362	10	half	half	PDT
18435	2362	11	a	a	DT
18435	2362	12	cup	cup	NN
18435	2362	13	of	of	IN
18435	2362	14	boiling	boil	VBG
18435	2362	15	water	water	NN
18435	2362	16	are	be	VBP
18435	2362	17	required	require	VBN
18435	2362	18	.	.	.
18435	2363	1	Boil	Boil	NNP
18435	2363	2	without	without	IN
18435	2363	3	stirring	stir	VBG
18435	2363	4	till	till	IN
18435	2363	5	the	the	DT
18435	2363	6	syrup	syrup	NN
18435	2363	7	taken	take	VBN
18435	2363	8	upon	upon	IN
18435	2363	9	the	the	DT
18435	2363	10	spoon	spoon	NN
18435	2363	11	or	or	CC
18435	2363	12	skewer	skewer	NN
18435	2363	13	will	will	MD
18435	2363	14	"	"	``
18435	2363	15	thread	thread	VB
18435	2363	16	.	.	.
18435	2363	17	"	"	''
18435	2364	1	Do	do	VB
18435	2364	2	not	not	RB
18435	2364	3	allow	allow	VB
18435	2364	4	it	-PRON-	PRP
18435	2364	5	to	to	TO
18435	2364	6	boil	boil	VB
18435	2364	7	too	too	RB
18435	2364	8	hard	hard	RB
18435	2364	9	at	at	IN
18435	2364	10	first	first	RB
18435	2364	11	.	.	.
18435	2365	1	When	when	WRB
18435	2365	2	the	the	DT
18435	2365	3	sugar	sugar	NN
18435	2365	4	is	be	VBZ
18435	2365	5	thoroughly	thoroughly	RB
18435	2365	6	melted	melt	VBN
18435	2365	7	,	,	,
18435	2365	8	move	move	VB
18435	2365	9	the	the	DT
18435	2365	10	saucepan	saucepan	NN
18435	2365	11	to	to	IN
18435	2365	12	a	a	DT
18435	2365	13	hotter	hot	JJR
18435	2365	14	part	part	NN
18435	2365	15	of	of	IN
18435	2365	16	the	the	DT
18435	2365	17	stove	stove	NN
18435	2365	18	so	so	IN
18435	2365	19	that	that	IN
18435	2365	20	it	-PRON-	PRP
18435	2365	21	may	may	MD
18435	2365	22	boil	boil	VB
18435	2365	23	more	more	RBR
18435	2365	24	vigorously	vigorously	RB
18435	2365	25	.	.	.
18435	2366	1	Have	have	VBP
18435	2366	2	ready	ready	JJ
18435	2366	3	the	the	DT
18435	2366	4	whites	white	NNS
18435	2366	5	of	of	IN
18435	2366	6	two	two	CD
18435	2366	7	eggs	egg	NNS
18435	2366	8	beaten	beat	VBN
18435	2366	9	dry	dry	JJ
18435	2366	10	,	,	,
18435	2366	11	now	now	RB
18435	2366	12	to	to	IN
18435	2366	13	them	-PRON-	PRP
18435	2366	14	add	add	VB
18435	2366	15	the	the	DT
18435	2366	16	fig	fig	NN
18435	2366	17	or	or	CC
18435	2366	18	date	date	NN
18435	2366	19	paste	paste	NN
18435	2366	20	and	and	CC
18435	2366	21	pour	pour	VB
18435	2366	22	the	the	DT
18435	2366	23	boiling	boiling	NN
18435	2366	24	syrup	syrup	NN
18435	2366	25	in	in	IN
18435	2366	26	a	a	DT
18435	2366	27	fine	fine	JJ
18435	2366	28	stream	stream	NN
18435	2366	29	over	over	IN
18435	2366	30	the	the	DT
18435	2366	31	two	two	CD
18435	2366	32	,	,	,
18435	2366	33	beating	beat	VBG
18435	2366	34	all	all	PDT
18435	2366	35	the	the	DT
18435	2366	36	time	time	NN
18435	2366	37	.	.	.
18435	2367	1	Beat	beat	VB
18435	2367	2	occasionally	occasionally	RB
18435	2367	3	while	while	IN
18435	2367	4	cooling	cool	VBG
18435	2367	5	,	,	,
18435	2367	6	and	and	CC
18435	2367	7	when	when	WRB
18435	2367	8	thoroughly	thoroughly	RB
18435	2367	9	cold	cold	JJ
18435	2367	10	add	add	VBP
18435	2367	11	one	one	CD
18435	2367	12	teaspoonful	teaspoonful	NN
18435	2367	13	of	of	IN
18435	2367	14	lemon	lemon	NN
18435	2367	15	extract	extract	NN
18435	2367	16	,	,	,
18435	2367	17	and	and	CC
18435	2367	18	it	-PRON-	PRP
18435	2367	19	is	be	VBZ
18435	2367	20	ready	ready	JJ
18435	2367	21	for	for	IN
18435	2367	22	use	use	NN
18435	2367	23	.	.	.
18435	2368	1	These	these	DT
18435	2368	2	frostings	frosting	NNS
18435	2368	3	may	may	MD
18435	2368	4	be	be	VB
18435	2368	5	a	a	DT
18435	2368	6	trifle	trifle	NN
18435	2368	7	sticky	sticky	JJ
18435	2368	8	the	the	DT
18435	2368	9	day	day	NN
18435	2368	10	they	-PRON-	PRP
18435	2368	11	are	be	VBP
18435	2368	12	made	make	VBN
18435	2368	13	,	,	,
18435	2368	14	especially	especially	RB
18435	2368	15	if	if	IN
18435	2368	16	the	the	DT
18435	2368	17	syrup	syrup	NN
18435	2368	18	is	be	VBZ
18435	2368	19	not	not	RB
18435	2368	20	boiled	boil	VBN
18435	2368	21	very	very	RB
18435	2368	22	long	long	RB
18435	2368	23	,	,	,
18435	2368	24	but	but	CC
18435	2368	25	the	the	DT
18435	2368	26	stickiness	stickiness	NN
18435	2368	27	disappears	disappear	VBZ
18435	2368	28	by	by	IN
18435	2368	29	the	the	DT
18435	2368	30	second	second	JJ
18435	2368	31	day	day	NN
18435	2368	32	,	,	,
18435	2368	33	even	even	RB
18435	2368	34	if	if	IN
18435	2368	35	kept	keep	VBN
18435	2368	36	in	in	IN
18435	2368	37	a	a	DT
18435	2368	38	stone	stone	NN
18435	2368	39	jar	jar	NN
18435	2368	40	.	.	.
18435	2369	1	~LEMON	~LEMON	NFP
18435	2369	2	JELLY~--Grate	JELLY~--Grate	NNP
18435	2369	3	two	two	CD
18435	2369	4	lemons	lemon	NNS
18435	2369	5	,	,	,
18435	2369	6	add	add	VB
18435	2369	7	the	the	DT
18435	2369	8	juice	juice	NN
18435	2369	9	,	,	,
18435	2369	10	one	one	CD
18435	2369	11	cup	cup	NN
18435	2369	12	of	of	IN
18435	2369	13	white	white	JJ
18435	2369	14	sugar	sugar	NN
18435	2369	15	,	,	,
18435	2369	16	one	one	CD
18435	2369	17	large	large	JJ
18435	2369	18	spoonful	spoonful	NN
18435	2369	19	of	of	IN
18435	2369	20	butter	butter	NN
18435	2369	21	and	and	CC
18435	2369	22	the	the	DT
18435	2369	23	yolks	yolk	NNS
18435	2369	24	of	of	IN
18435	2369	25	three	three	CD
18435	2369	26	eggs	egg	NNS
18435	2369	27	.	.	.
18435	2370	1	Stir	stir	VB
18435	2370	2	constantly	constantly	RB
18435	2370	3	over	over	IN
18435	2370	4	the	the	DT
18435	2370	5	fire	fire	NN
18435	2370	6	until	until	IN
18435	2370	7	it	-PRON-	PRP
18435	2370	8	jellies	jelly	VBZ
18435	2370	9	,	,	,
18435	2370	10	when	when	WRB
18435	2370	11	cold	cold	JJ
18435	2370	12	spread	spread	NN
18435	2370	13	between	between	IN
18435	2370	14	cakes	cake	NNS
18435	2370	15	.	.	.
18435	2371	1	~MAPLE	~MAPLE	NFP
18435	2371	2	ICING~--Scrape	ICING~--Scrape	:
18435	2371	3	half	half	PDT
18435	2371	4	a	a	DT
18435	2371	5	pound	pound	NN
18435	2371	6	of	of	IN
18435	2371	7	maple	maple	NN
18435	2371	8	sugar	sugar	NN
18435	2371	9	and	and	CC
18435	2371	10	melt	melt	NN
18435	2371	11	,	,	,
18435	2371	12	add	add	VB
18435	2371	13	two	two	CD
18435	2371	14	tablespoons	tablespoon	NNS
18435	2371	15	of	of	IN
18435	2371	16	boiling	boil	VBG
18435	2371	17	water	water	NN
18435	2371	18	.	.	.
18435	2372	1	While	while	IN
18435	2372	2	hot	hot	JJ
18435	2372	3	pour	pour	NN
18435	2372	4	over	over	IN
18435	2372	5	the	the	DT
18435	2372	6	cake	cake	NN
18435	2372	7	.	.	.
18435	2373	1	Be	be	VB
18435	2373	2	sure	sure	JJ
18435	2373	3	to	to	TO
18435	2373	4	melt	melt	VB
18435	2373	5	the	the	DT
18435	2373	6	sugar	sugar	NN
18435	2373	7	before	before	IN
18435	2373	8	adding	add	VBG
18435	2373	9	the	the	DT
18435	2373	10	water	water	NN
18435	2373	11	.	.	.
18435	2374	1	~MOCHA	~MOCHA	NFP
18435	2374	2	FILLING	FILLING	NNP
18435	2374	3	AND	and	CC
18435	2374	4	ICING~--A	ICING~--A	VBZ
18435	2374	5	rich	rich	JJ
18435	2374	6	but	but	CC
18435	2374	7	much	much	JJ
18435	2374	8	liked	like	VBD
18435	2374	9	filling	fill	VBG
18435	2374	10	for	for	IN
18435	2374	11	small	small	JJ
18435	2374	12	cakes	cake	NNS
18435	2374	13	is	be	VBZ
18435	2374	14	made	make	VBN
18435	2374	15	by	by	IN
18435	2374	16	boiling	boil	VBG
18435	2374	17	one	one	CD
18435	2374	18	cup	cup	NN
18435	2374	19	of	of	IN
18435	2374	20	sugar	sugar	NN
18435	2374	21	and	and	CC
18435	2374	22	one	one	CD
18435	2374	23	-	-	HYPH
18435	2374	24	half	half	NN
18435	2374	25	cup	cup	NN
18435	2374	26	of	of	IN
18435	2374	27	very	very	RB
18435	2374	28	strong	strong	JJ
18435	2374	29	or	or	CC
18435	2374	30	very	very	RB
18435	2374	31	black	black	JJ
18435	2374	32	coffee	coffee	NN
18435	2374	33	together	together	RB
18435	2374	34	until	until	IN
18435	2374	35	the	the	DT
18435	2374	36	syrup	syrup	NN
18435	2374	37	will	will	MD
18435	2374	38	thread	thread	VB
18435	2374	39	.	.	.
18435	2375	1	In	in	IN
18435	2375	2	the	the	DT
18435	2375	3	meantime	meantime	NN
18435	2375	4	wash	wash	NN
18435	2375	5	one	one	CD
18435	2375	6	cup	cup	NN
18435	2375	7	of	of	IN
18435	2375	8	sweet	sweet	JJ
18435	2375	9	butter	butter	NN
18435	2375	10	in	in	IN
18435	2375	11	cold	cold	JJ
18435	2375	12	water	water	NN
18435	2375	13	to	to	TO
18435	2375	14	take	take	VB
18435	2375	15	out	out	RP
18435	2375	16	all	all	PDT
18435	2375	17	the	the	DT
18435	2375	18	salt	salt	NN
18435	2375	19	.	.	.
18435	2376	1	Put	put	VB
18435	2376	2	in	in	RP
18435	2376	3	a	a	DT
18435	2376	4	piece	piece	NN
18435	2376	5	of	of	IN
18435	2376	6	cheesecloth	cheesecloth	NN
18435	2376	7	and	and	CC
18435	2376	8	pat	pat	VB
18435	2376	9	it	-PRON-	PRP
18435	2376	10	until	until	IN
18435	2376	11	all	all	PDT
18435	2376	12	the	the	DT
18435	2376	13	moisture	moisture	NN
18435	2376	14	is	be	VBZ
18435	2376	15	dried	dry	VBN
18435	2376	16	out	out	RP
18435	2376	17	.	.	.
18435	2377	1	Beat	beat	NN
18435	2377	2	until	until	IN
18435	2377	3	creamy	creamy	NN
18435	2377	4	,	,	,
18435	2377	5	adding	add	VBG
18435	2377	6	slowly	slowly	RB
18435	2377	7	the	the	DT
18435	2377	8	beaten	beat	VBN
18435	2377	9	yolk	yolk	NN
18435	2377	10	of	of	IN
18435	2377	11	one	one	CD
18435	2377	12	egg	egg	NN
18435	2377	13	and	and	CC
18435	2377	14	the	the	DT
18435	2377	15	syrup	syrup	NN
18435	2377	16	.	.	.
18435	2378	1	Spread	spread	VB
18435	2378	2	this	this	DT
18435	2378	3	filling	filling	NN
18435	2378	4	between	between	IN
18435	2378	5	layer	layer	NN
18435	2378	6	cakes	cake	NNS
18435	2378	7	,	,	,
18435	2378	8	but	but	CC
18435	2378	9	it	-PRON-	PRP
18435	2378	10	is	be	VBZ
18435	2378	11	more	more	RBR
18435	2378	12	often	often	RB
18435	2378	13	used	use	VBN
18435	2378	14	to	to	TO
18435	2378	15	pipe	pipe	VB
18435	2378	16	over	over	IN
18435	2378	17	the	the	DT
18435	2378	18	top	top	NN
18435	2378	19	of	of	IN
18435	2378	20	small	small	JJ
18435	2378	21	cakes	cake	NNS
18435	2378	22	.	.	.
18435	2379	1	~ORANGE	~ORANGE	NFP
18435	2379	2	FILLING~--One	filling~--one	CD
18435	2379	3	-	-	HYPH
18435	2379	4	half	half	NN
18435	2379	5	cup	cup	NN
18435	2379	6	of	of	IN
18435	2379	7	sugar	sugar	NN
18435	2379	8	,	,	,
18435	2379	9	two	two	CD
18435	2379	10	and	and	CC
18435	2379	11	one	one	CD
18435	2379	12	-	-	HYPH
18435	2379	13	half	half	NN
18435	2379	14	level	level	NN
18435	2379	15	tablespoons	tablespoon	NNS
18435	2379	16	flour	flour	NN
18435	2379	17	,	,	,
18435	2379	18	grated	grate	VBN
18435	2379	19	rind	rind	NN
18435	2379	20	of	of	IN
18435	2379	21	one	one	CD
18435	2379	22	-	-	HYPH
18435	2379	23	half	half	NN
18435	2379	24	orange	orange	NN
18435	2379	25	,	,	,
18435	2379	26	one	one	CD
18435	2379	27	-	-	HYPH
18435	2379	28	third	third	NN
18435	2379	29	cup	cup	NN
18435	2379	30	of	of	IN
18435	2379	31	orange	orange	NNP
18435	2379	32	juice	juice	NNP
18435	2379	33	,	,	,
18435	2379	34	one	one	CD
18435	2379	35	tablespoon	tablespoon	NN
18435	2379	36	lemon	lemon	NN
18435	2379	37	juice	juice	NN
18435	2379	38	,	,	,
18435	2379	39	one	one	CD
18435	2379	40	egg	egg	NN
18435	2379	41	beaten	beat	VBN
18435	2379	42	slightly	slightly	RB
18435	2379	43	,	,	,
18435	2379	44	one	one	CD
18435	2379	45	teaspoon	teaspoon	NN
18435	2379	46	melted	melt	VBD
18435	2379	47	butter	butter	NN
18435	2379	48	.	.	.
18435	2380	1	Mix	mix	VB
18435	2380	2	the	the	DT
18435	2380	3	ingredients	ingredient	NNS
18435	2380	4	and	and	CC
18435	2380	5	cook	cook	NN
18435	2380	6	in	in	IN
18435	2380	7	double	double	JJ
18435	2380	8	boiler	boiler	NN
18435	2380	9	for	for	IN
18435	2380	10	twelve	twelve	CD
18435	2380	11	minutes	minute	NNS
18435	2380	12	,	,	,
18435	2380	13	stirring	stir	VBG
18435	2380	14	constantly	constantly	RB
18435	2380	15	.	.	.
18435	2381	1	Cool	cool	RB
18435	2381	2	before	before	IN
18435	2381	3	using	use	VBG
18435	2381	4	.	.	.
18435	2382	1	DESSERTS	DESSERTS	NNP
18435	2382	2	~APPLES	~apples	CD
18435	2382	3	STUFFED	stuffed	NN
18435	2382	4	WITH	with	IN
18435	2382	5	DATES~--Core	dates~--core	RB
18435	2382	6	large	large	JJ
18435	2382	7	,	,	,
18435	2382	8	slightly	slightly	RB
18435	2382	9	acid	acid	JJ
18435	2382	10	apples	apple	NNS
18435	2382	11	and	and	CC
18435	2382	12	fill	fill	VBP
18435	2382	13	with	with	IN
18435	2382	14	stoned	stone	VBN
18435	2382	15	dates	date	NNS
18435	2382	16	.	.	.
18435	2383	1	Pour	pour	VB
18435	2383	2	over	over	IN
18435	2383	3	them	-PRON-	PRP
18435	2383	4	equal	equal	JJ
18435	2383	5	parts	part	NNS
18435	2383	6	of	of	IN
18435	2383	7	sugar	sugar	NN
18435	2383	8	and	and	CC
18435	2383	9	water	water	NN
18435	2383	10	boiled	boil	VBN
18435	2383	11	together	together	RB
18435	2383	12	.	.	.
18435	2384	1	Baste	Baste	NNP
18435	2384	2	the	the	DT
18435	2384	3	apples	apple	NNS
18435	2384	4	frequently	frequently	RB
18435	2384	5	while	while	IN
18435	2384	6	baking	bake	VBG
18435	2384	7	.	.	.
18435	2385	1	Serve	serve	VB
18435	2385	2	as	as	IN
18435	2385	3	a	a	DT
18435	2385	4	dessert	dessert	NN
18435	2385	5	at	at	IN
18435	2385	6	dinner	dinner	NN
18435	2385	7	or	or	CC
18435	2385	8	luncheon	luncheon	NN
18435	2385	9	.	.	.
18435	2386	1	~APPLE	~apple	LS
18435	2386	2	SPONGE	SPONGE	NNS
18435	2386	3	PUDDING~--One	pudding~--one	CD
18435	2386	4	cup	cup	NN
18435	2386	5	of	of	IN
18435	2386	6	sifted	sift	VBN
18435	2386	7	pastry	pastry	NN
18435	2386	8	flour	flour	NN
18435	2386	9	and	and	CC
18435	2386	10	sift	sift	VB
18435	2386	11	it	-PRON-	PRP
18435	2386	12	with	with	IN
18435	2386	13	one	one	CD
18435	2386	14	level	level	NN
18435	2386	15	teaspoon	teaspoon	NN
18435	2386	16	of	of	IN
18435	2386	17	baking	baking	NN
18435	2386	18	-	-	HYPH
18435	2386	19	powder	powder	NN
18435	2386	20	.	.	.
18435	2387	1	Beat	beat	VB
18435	2387	2	the	the	DT
18435	2387	3	yolks	yolk	NNS
18435	2387	4	of	of	IN
18435	2387	5	three	three	CD
18435	2387	6	eggs	egg	NNS
18435	2387	7	until	until	IN
18435	2387	8	light	light	NN
18435	2387	9	colored	color	VBN
18435	2387	10	,	,	,
18435	2387	11	add	add	VB
18435	2387	12	one	one	CD
18435	2387	13	cup	cup	NN
18435	2387	14	of	of	IN
18435	2387	15	sugar	sugar	NN
18435	2387	16	and	and	CC
18435	2387	17	the	the	DT
18435	2387	18	juice	juice	NN
18435	2387	19	of	of	IN
18435	2387	20	one	one	CD
18435	2387	21	lemon	lemon	NN
18435	2387	22	.	.	.
18435	2388	1	Fold	fold	VB
18435	2388	2	in	in	IN
18435	2388	3	the	the	DT
18435	2388	4	stiffly	stiffly	NN
18435	2388	5	beaten	beat	VBN
18435	2388	6	whites	white	NNS
18435	2388	7	of	of	IN
18435	2388	8	the	the	DT
18435	2388	9	three	three	CD
18435	2388	10	eggs	egg	NNS
18435	2388	11	and	and	CC
18435	2388	12	then	then	RB
18435	2388	13	the	the	DT
18435	2388	14	flour	flour	NN
18435	2388	15	.	.	.
18435	2389	1	Spread	spread	VB
18435	2389	2	the	the	DT
18435	2389	3	batter	batter	NN
18435	2389	4	thinly	thinly	RB
18435	2389	5	on	on	IN
18435	2389	6	a	a	DT
18435	2389	7	large	large	JJ
18435	2389	8	shallow	shallow	JJ
18435	2389	9	pan	pan	NN
18435	2389	10	and	and	CC
18435	2389	11	bake	bake	VB
18435	2389	12	about	about	RB
18435	2389	13	twenty	twenty	CD
18435	2389	14	minutes	minute	NNS
18435	2389	15	in	in	IN
18435	2389	16	a	a	DT
18435	2389	17	moderate	moderate	JJ
18435	2389	18	oven	oven	NN
18435	2389	19	.	.	.
18435	2390	1	Turn	turn	VB
18435	2390	2	out	out	IN
18435	2390	3	of	of	IN
18435	2390	4	the	the	DT
18435	2390	5	pan	pan	NN
18435	2390	6	,	,	,
18435	2390	7	trim	trim	VB
18435	2390	8	off	off	RP
18435	2390	9	any	any	DT
18435	2390	10	hard	hard	JJ
18435	2390	11	edges	edge	NNS
18435	2390	12	,	,	,
18435	2390	13	spread	spread	VBN
18435	2390	14	with	with	IN
18435	2390	15	stewed	stew	VBN
18435	2390	16	,	,	,
18435	2390	17	sweetened	sweeten	VBN
18435	2390	18	,	,	,
18435	2390	19	and	and	CC
18435	2390	20	flavored	flavor	VBN
18435	2390	21	apples	apple	NNS
18435	2390	22	,	,	,
18435	2390	23	and	and	CC
18435	2390	24	roll	roll	VB
18435	2390	25	up	up	RP
18435	2390	26	at	at	IN
18435	2390	27	once	once	RB
18435	2390	28	like	like	IN
18435	2390	29	a	a	DT
18435	2390	30	jelly	jelly	JJ
18435	2390	31	roll	roll	NN
18435	2390	32	.	.	.
18435	2391	1	Serve	serve	VB
18435	2391	2	with	with	IN
18435	2391	3	a	a	DT
18435	2391	4	liquid	liquid	JJ
18435	2391	5	sauce	sauce	NN
18435	2391	6	or	or	CC
18435	2391	7	a	a	DT
18435	2391	8	syrup	syrup	NN
18435	2391	9	made	make	VBN
18435	2391	10	from	from	IN
18435	2391	11	sugar	sugar	NN
18435	2391	12	and	and	CC
18435	2391	13	water	water	NN
18435	2391	14	.	.	.
18435	2392	1	~APRICOT	~APRICOT	NFP
18435	2392	2	KISSES~--Beat	kisses~--beat	VB
18435	2392	3	the	the	DT
18435	2392	4	whites	white	NNS
18435	2392	5	of	of	IN
18435	2392	6	two	two	CD
18435	2392	7	eggs	egg	NNS
18435	2392	8	until	until	IN
18435	2392	9	very	very	RB
18435	2392	10	light	light	NN
18435	2392	11	and	and	CC
18435	2392	12	still	still	RB
18435	2392	13	,	,	,
18435	2392	14	flavor	flavor	NN
18435	2392	15	with	with	IN
18435	2392	16	one	one	CD
18435	2392	17	-	-	HYPH
18435	2392	18	half	half	NN
18435	2392	19	teaspoon	teaspoon	NN
18435	2392	20	vanilla	vanilla	NN
18435	2392	21	and	and	CC
18435	2392	22	then	then	RB
18435	2392	23	carefully	carefully	RB
18435	2392	24	fold	fold	VB
18435	2392	25	in	in	RB
18435	2392	26	one	one	CD
18435	2392	27	cup	cup	NN
18435	2392	28	of	of	IN
18435	2392	29	fine	fine	JJ
18435	2392	30	granulated	granulate	VBN
18435	2392	31	sugar	sugar	NN
18435	2392	32	.	.	.
18435	2393	1	Lay	lay	VB
18435	2393	2	a	a	DT
18435	2393	3	sheet	sheet	NN
18435	2393	4	of	of	IN
18435	2393	5	paraffin	paraffin	NN
18435	2393	6	paper	paper	NN
18435	2393	7	over	over	IN
18435	2393	8	the	the	DT
18435	2393	9	bottom	bottom	NN
18435	2393	10	of	of	IN
18435	2393	11	a	a	DT
18435	2393	12	large	large	JJ
18435	2393	13	baking	baking	NN
18435	2393	14	part	part	NN
18435	2393	15	and	and	CC
18435	2393	16	drop	drop	VB
18435	2393	17	the	the	DT
18435	2393	18	mixture	mixture	NN
18435	2393	19	on	on	IN
18435	2393	20	the	the	DT
18435	2393	21	paper	paper	NN
18435	2393	22	,	,	,
18435	2393	23	in	in	IN
18435	2393	24	any	any	DT
18435	2393	25	size	size	NN
18435	2393	26	you	-PRON-	PRP
18435	2393	27	wish	wish	VBP
18435	2393	28	from	from	IN
18435	2393	29	one	one	CD
18435	2393	30	teaspoon	teaspoon	NN
18435	2393	31	to	to	IN
18435	2393	32	two	two	CD
18435	2393	33	tablespoons	tablespoon	NNS
18435	2393	34	.	.	.
18435	2394	1	Have	have	VBP
18435	2394	2	them	-PRON-	PRP
18435	2394	3	some	some	DT
18435	2394	4	distance	distance	NN
18435	2394	5	apart	apart	RB
18435	2394	6	so	so	IN
18435	2394	7	they	-PRON-	PRP
18435	2394	8	will	will	MD
18435	2394	9	not	not	RB
18435	2394	10	run	run	VB
18435	2394	11	together	together	RB
18435	2394	12	.	.	.
18435	2395	1	Bake	bake	VB
18435	2395	2	them	-PRON-	PRP
18435	2395	3	in	in	IN
18435	2395	4	a	a	DT
18435	2395	5	very	very	RB
18435	2395	6	moderate	moderate	JJ
18435	2395	7	oven	oven	NN
18435	2395	8	and	and	CC
18435	2395	9	be	be	VB
18435	2395	10	careful	careful	JJ
18435	2395	11	to	to	TO
18435	2395	12	bake	bake	VB
18435	2395	13	sufficiently	sufficiently	RB
18435	2395	14	,	,	,
18435	2395	15	say	say	VBP
18435	2395	16	forty	forty	CD
18435	2395	17	-	-	HYPH
18435	2395	18	five	five	CD
18435	2395	19	minutes	minute	NNS
18435	2395	20	.	.	.
18435	2396	1	They	-PRON-	PRP
18435	2396	2	should	should	MD
18435	2396	3	be	be	VB
18435	2396	4	only	only	RB
18435	2396	5	delicately	delicately	RB
18435	2396	6	colored	color	VBN
18435	2396	7	and	and	CC
18435	2396	8	yet	yet	RB
18435	2396	9	dry	dry	JJ
18435	2396	10	all	all	RB
18435	2396	11	through	through	RB
18435	2396	12	.	.	.
18435	2397	1	When	when	WRB
18435	2397	2	done	do	VBN
18435	2397	3	remove	remove	VB
18435	2397	4	to	to	IN
18435	2397	5	a	a	DT
18435	2397	6	platter	platter	NN
18435	2397	7	and	and	CC
18435	2397	8	break	break	VB
18435	2397	9	the	the	DT
18435	2397	10	top	top	NN
18435	2397	11	in	in	RB
18435	2397	12	,	,	,
18435	2397	13	remove	remove	VB
18435	2397	14	a	a	DT
18435	2397	15	little	little	JJ
18435	2397	16	of	of	IN
18435	2397	17	the	the	DT
18435	2397	18	inside	inside	NN
18435	2397	19	and	and	CC
18435	2397	20	fill	fill	VB
18435	2397	21	pulp	pulp	NN
18435	2397	22	of	of	IN
18435	2397	23	sifted	sift	VBN
18435	2397	24	peaches	peach	NNS
18435	2397	25	,	,	,
18435	2397	26	sweetened	sweeten	VBN
18435	2397	27	and	and	CC
18435	2397	28	mixed	mix	VBN
18435	2397	29	with	with	IN
18435	2397	30	equal	equal	JJ
18435	2397	31	parts	part	NNS
18435	2397	32	of	of	IN
18435	2397	33	whipped	whip	VBN
18435	2397	34	cream	cream	NN
18435	2397	35	.	.	.
18435	2398	1	Sprinkle	sprinkle	VB
18435	2398	2	pistachio	pistachio	NNP
18435	2398	3	nuts	nut	NNS
18435	2398	4	over	over	IN
18435	2398	5	the	the	DT
18435	2398	6	top	top	NN
18435	2398	7	and	and	CC
18435	2398	8	serve	serve	VB
18435	2398	9	fancy	fancy	JJ
18435	2398	10	cakes	cake	NNS
18435	2398	11	.	.	.
18435	2399	1	~BAKED	~BAKED	NFP
18435	2399	2	CUSTARD~--Beat	CUSTARD~--Beat	VBG
18435	2399	3	four	four	CD
18435	2399	4	eggs	egg	NNS
18435	2399	5	,	,	,
18435	2399	6	whites	white	NNS
18435	2399	7	and	and	CC
18435	2399	8	yolks	yolk	NNS
18435	2399	9	together	together	RB
18435	2399	10	lightly	lightly	RB
18435	2399	11	,	,	,
18435	2399	12	and	and	CC
18435	2399	13	add	add	VB
18435	2399	14	a	a	DT
18435	2399	15	quart	quart	NN
18435	2399	16	of	of	IN
18435	2399	17	milk	milk	NN
18435	2399	18	,	,	,
18435	2399	19	four	four	CD
18435	2399	20	tablespoons	tablespoon	NNS
18435	2399	21	sugar	sugar	NN
18435	2399	22	,	,	,
18435	2399	23	a	a	DT
18435	2399	24	pinch	pinch	NN
18435	2399	25	of	of	IN
18435	2399	26	salt	salt	NN
18435	2399	27	and	and	CC
18435	2399	28	flavoring	flavoring	NN
18435	2399	29	.	.	.
18435	2400	1	Bake	bake	VB
18435	2400	2	in	in	RP
18435	2400	3	stoneware	stoneware	NN
18435	2400	4	cups	cup	NNS
18435	2400	5	or	or	CC
18435	2400	6	a	a	DT
18435	2400	7	shallow	shallow	JJ
18435	2400	8	bowl	bowl	NN
18435	2400	9	,	,	,
18435	2400	10	set	set	VBN
18435	2400	11	in	in	IN
18435	2400	12	a	a	DT
18435	2400	13	pan	pan	NN
18435	2400	14	of	of	IN
18435	2400	15	water	water	NN
18435	2400	16	.	.	.
18435	2401	1	~BAKED	~BAKED	NFP
18435	2401	2	BANANAS	BANANAS	NNP
18435	2401	3	,	,	,
18435	2401	4	PORTO	porto	NN
18435	2401	5	RICAN	RICAN	NNS
18435	2401	6	FASHION~--Select	fashion~--select	VBP
18435	2401	7	rather	rather	RB
18435	2401	8	green	green	JJ
18435	2401	9	bananas	banana	NNS
18435	2401	10	,	,	,
18435	2401	11	put	put	VBD
18435	2401	12	them	-PRON-	PRP
18435	2401	13	,	,	,
18435	2401	14	without	without	IN
18435	2401	15	removing	remove	VBG
18435	2401	16	the	the	DT
18435	2401	17	skins	skin	NNS
18435	2401	18	,	,	,
18435	2401	19	into	into	IN
18435	2401	20	hot	hot	JJ
18435	2401	21	ashes	ashe	NNS
18435	2401	22	or	or	CC
18435	2401	23	a	a	DT
18435	2401	24	very	very	RB
18435	2401	25	hot	hot	JJ
18435	2401	26	oven	oven	NN
18435	2401	27	and	and	CC
18435	2401	28	bake	bake	VB
18435	2401	29	until	until	IN
18435	2401	30	the	the	DT
18435	2401	31	skins	skin	NNS
18435	2401	32	burst	burst	VBD
18435	2401	33	open	open	JJ
18435	2401	34	.	.	.
18435	2402	1	Send	send	VB
18435	2402	2	to	to	IN
18435	2402	3	the	the	DT
18435	2402	4	table	table	NN
18435	2402	5	in	in	IN
18435	2402	6	a	a	DT
18435	2402	7	folded	fold	VBN
18435	2402	8	napkin	napkin	NNP
18435	2402	9	.	.	.
18435	2403	1	The	the	DT
18435	2403	2	skins	skin	NNS
18435	2403	3	help	help	VBP
18435	2403	4	hold	hold	VB
18435	2403	5	in	in	IN
18435	2403	6	the	the	DT
18435	2403	7	heat	heat	NN
18435	2403	8	and	and	CC
18435	2403	9	are	be	VBP
18435	2403	10	not	not	RB
18435	2403	11	to	to	TO
18435	2403	12	be	be	VB
18435	2403	13	removed	remove	VBN
18435	2403	14	until	until	IN
18435	2403	15	the	the	DT
18435	2403	16	moment	moment	NN
18435	2403	17	of	of	IN
18435	2403	18	eating	eat	VBG
18435	2403	19	.	.	.
18435	2404	1	Serve	serve	VB
18435	2404	2	plenty	plenty	NN
18435	2404	3	of	of	IN
18435	2404	4	butter	butter	NN
18435	2404	5	with	with	IN
18435	2404	6	them	-PRON-	PRP
18435	2404	7	.	.	.
18435	2405	1	~BANANA	~BANANA	NFP
18435	2405	2	AND	and	CC
18435	2405	3	LEMON	LEMON	VBZ
18435	2405	4	JELLY	JELLY	NNP
18435	2405	5	CREAM~--Soak	cream~--soak	CD
18435	2405	6	one	one	CD
18435	2405	7	-	-	HYPH
18435	2405	8	half	half	NN
18435	2405	9	box	box	NN
18435	2405	10	of	of	IN
18435	2405	11	gelatin	gelatin	NN
18435	2405	12	in	in	IN
18435	2405	13	one	one	CD
18435	2405	14	cup	cup	NN
18435	2405	15	of	of	IN
18435	2405	16	cold	cold	JJ
18435	2405	17	water	water	NN
18435	2405	18	.	.	.
18435	2406	1	Shave	shave	VB
18435	2406	2	the	the	DT
18435	2406	3	rind	rind	NN
18435	2406	4	of	of	IN
18435	2406	5	one	one	CD
18435	2406	6	lemon	lemon	NN
18435	2406	7	,	,	,
18435	2406	8	using	use	VBG
18435	2406	9	none	none	NN
18435	2406	10	of	of	IN
18435	2406	11	the	the	DT
18435	2406	12	white	white	JJ
18435	2406	13	,	,	,
18435	2406	14	and	and	CC
18435	2406	15	steep	steep	VB
18435	2406	16	it	-PRON-	PRP
18435	2406	17	with	with	IN
18435	2406	18	one	one	CD
18435	2406	19	square	square	JJ
18435	2406	20	inch	inch	NN
18435	2406	21	stick	stick	NN
18435	2406	22	of	of	IN
18435	2406	23	cinnamon	cinnamon	NN
18435	2406	24	in	in	IN
18435	2406	25	one	one	CD
18435	2406	26	pint	pint	NN
18435	2406	27	of	of	IN
18435	2406	28	boiling	boil	VBG
18435	2406	29	water	water	NN
18435	2406	30	ten	ten	CD
18435	2406	31	minutes	minute	NNS
18435	2406	32	.	.	.
18435	2407	1	Add	add	VB
18435	2407	2	the	the	DT
18435	2407	3	soaked	soak	VBN
18435	2407	4	gelatin	gelatin	NN
18435	2407	5	,	,	,
18435	2407	6	one	one	CD
18435	2407	7	cup	cup	NN
18435	2407	8	of	of	IN
18435	2407	9	sugar	sugar	NN
18435	2407	10	and	and	CC
18435	2407	11	three	three	CD
18435	2407	12	-	-	HYPH
18435	2407	13	fourths	fourth	NNS
18435	2407	14	of	of	IN
18435	2407	15	a	a	DT
18435	2407	16	cup	cup	NN
18435	2407	17	of	of	IN
18435	2407	18	lemon	lemon	NN
18435	2407	19	juice	juice	NN
18435	2407	20	,	,	,
18435	2407	21	and	and	CC
18435	2407	22	when	when	WRB
18435	2407	23	dissolved	dissolve	VBN
18435	2407	24	strain	strain	NN
18435	2407	25	into	into	IN
18435	2407	26	shallow	shallow	JJ
18435	2407	27	dishes	dish	NNS
18435	2407	28	.	.	.
18435	2408	1	When	when	WRB
18435	2408	2	cold	cold	JJ
18435	2408	3	cut	cut	VBD
18435	2408	4	it	-PRON-	PRP
18435	2408	5	in	in	IN
18435	2408	6	dice	dice	NN
18435	2408	7	or	or	CC
18435	2408	8	break	break	VB
18435	2408	9	it	-PRON-	PRP
18435	2408	10	up	up	RP
18435	2408	11	with	with	IN
18435	2408	12	a	a	DT
18435	2408	13	fork	fork	NN
18435	2408	14	,	,	,
18435	2408	15	and	and	CC
18435	2408	16	put	put	VBD
18435	2408	17	it	-PRON-	PRP
18435	2408	18	in	in	IN
18435	2408	19	a	a	DT
18435	2408	20	glass	glass	NN
18435	2408	21	dish	dish	NN
18435	2408	22	in	in	IN
18435	2408	23	layers	layer	NNS
18435	2408	24	with	with	IN
18435	2408	25	spiced	spiced	JJ
18435	2408	26	bananas	banana	NNS
18435	2408	27	.	.	.
18435	2409	1	Pour	pour	VB
18435	2409	2	a	a	DT
18435	2409	3	cold	cold	JJ
18435	2409	4	boiled	boil	VBN
18435	2409	5	custard	custard	NN
18435	2409	6	over	over	IN
18435	2409	7	them	-PRON-	PRP
18435	2409	8	and	and	CC
18435	2409	9	cover	cover	VB
18435	2409	10	with	with	IN
18435	2409	11	a	a	DT
18435	2409	12	meringue	meringue	NN
18435	2409	13	.	.	.
18435	2410	1	Brown	Brown	NNP
18435	2410	2	the	the	DT
18435	2410	3	meringue	meringue	NN
18435	2410	4	on	on	IN
18435	2410	5	a	a	DT
18435	2410	6	plate	plate	NN
18435	2410	7	and	and	CC
18435	2410	8	slip	slip	VB
18435	2410	9	it	-PRON-	PRP
18435	2410	10	off	off	RP
18435	2410	11	over	over	IN
18435	2410	12	the	the	DT
18435	2410	13	custard	custard	NN
18435	2410	14	.	.	.
18435	2411	1	~CUSTARD	~CUSTARD	NFP
18435	2411	2	PUDDING~--Line	PUDDING~--Line	VBG
18435	2411	3	a	a	DT
18435	2411	4	baking	baking	NN
18435	2411	5	dish	dish	NN
18435	2411	6	with	with	IN
18435	2411	7	slices	slice	NNS
18435	2411	8	of	of	IN
18435	2411	9	sponge	sponge	JJ
18435	2411	10	cake	cake	NN
18435	2411	11	.	.	.
18435	2412	1	Make	make	VB
18435	2412	2	a	a	DT
18435	2412	3	boiled	boil	VBN
18435	2412	4	custard	custard	NN
18435	2412	5	with	with	IN
18435	2412	6	four	four	CD
18435	2412	7	cups	cup	NNS
18435	2412	8	of	of	IN
18435	2412	9	milk	milk	NN
18435	2412	10	and	and	CC
18435	2412	11	the	the	DT
18435	2412	12	yolks	yolk	NNS
18435	2412	13	of	of	IN
18435	2412	14	five	five	CD
18435	2412	15	eggs	egg	NNS
18435	2412	16	,	,	,
18435	2412	17	one	one	CD
18435	2412	18	-	-	HYPH
18435	2412	19	half	half	NN
18435	2412	20	cup	cup	NN
18435	2412	21	of	of	IN
18435	2412	22	sugar	sugar	NN
18435	2412	23	and	and	CC
18435	2412	24	flavored	flavor	VBN
18435	2412	25	with	with	IN
18435	2412	26	vanilla	vanilla	NN
18435	2412	27	.	.	.
18435	2413	1	Pour	pour	VB
18435	2413	2	the	the	DT
18435	2413	3	custard	custard	NN
18435	2413	4	into	into	IN
18435	2413	5	the	the	DT
18435	2413	6	baking	baking	NN
18435	2413	7	-	-	HYPH
18435	2413	8	dish	dish	NN
18435	2413	9	.	.	.
18435	2414	1	Beat	beat	VB
18435	2414	2	the	the	DT
18435	2414	3	whites	white	NNS
18435	2414	4	of	of	IN
18435	2414	5	the	the	DT
18435	2414	6	eggs	egg	NNS
18435	2414	7	to	to	IN
18435	2414	8	a	a	DT
18435	2414	9	stiff	stiff	JJ
18435	2414	10	froth	froth	NN
18435	2414	11	with	with	IN
18435	2414	12	one	one	CD
18435	2414	13	-	-	HYPH
18435	2414	14	half	half	NN
18435	2414	15	cup	cup	NN
18435	2414	16	of	of	IN
18435	2414	17	powdered	powdered	JJ
18435	2414	18	sugar	sugar	NN
18435	2414	19	and	and	CC
18435	2414	20	spread	spread	VBD
18435	2414	21	over	over	IN
18435	2414	22	the	the	DT
18435	2414	23	top	top	NN
18435	2414	24	.	.	.
18435	2415	1	Set	Set	VBN
18435	2415	2	in	in	IN
18435	2415	3	a	a	DT
18435	2415	4	very	very	RB
18435	2415	5	slow	slow	JJ
18435	2415	6	oven	oven	NN
18435	2415	7	to	to	TO
18435	2415	8	brown	brown	VB
18435	2415	9	slightly	slightly	RB
18435	2415	10	.	.	.
18435	2416	1	~CUSTARD	~CUSTARD	NFP
18435	2416	2	SOUFFLE~--Mix	SOUFFLE~--Mix	NNP
18435	2416	3	one	one	CD
18435	2416	4	-	-	HYPH
18435	2416	5	fourth	fourth	NN
18435	2416	6	cup	cup	NN
18435	2416	7	of	of	IN
18435	2416	8	sugar	sugar	NN
18435	2416	9	,	,	,
18435	2416	10	one	one	CD
18435	2416	11	cup	cup	NN
18435	2416	12	flour	flour	NN
18435	2416	13	and	and	CC
18435	2416	14	one	one	CD
18435	2416	15	cup	cup	NN
18435	2416	16	of	of	IN
18435	2416	17	cold	cold	JJ
18435	2416	18	milk	milk	NN
18435	2416	19	.	.	.
18435	2417	1	Stir	stir	VB
18435	2417	2	till	till	IN
18435	2417	3	it	-PRON-	PRP
18435	2417	4	thickens	thicken	VBZ
18435	2417	5	,	,	,
18435	2417	6	add	add	VB
18435	2417	7	one	one	CD
18435	2417	8	-	-	HYPH
18435	2417	9	fourth	fourth	NN
18435	2417	10	cup	cup	NN
18435	2417	11	of	of	IN
18435	2417	12	butter	butter	NN
18435	2417	13	,	,	,
18435	2417	14	cool	cool	UH
18435	2417	15	,	,	,
18435	2417	16	stir	stir	VBP
18435	2417	17	in	in	IN
18435	2417	18	the	the	DT
18435	2417	19	beaten	beat	VBN
18435	2417	20	yolks	yolk	NNS
18435	2417	21	of	of	IN
18435	2417	22	four	four	CD
18435	2417	23	eggs	egg	NNS
18435	2417	24	and	and	CC
18435	2417	25	then	then	RB
18435	2417	26	the	the	DT
18435	2417	27	stiffly	stiffly	JJ
18435	2417	28	beaten	beat	VBN
18435	2417	29	whites	white	NNS
18435	2417	30	.	.	.
18435	2418	1	Turn	turn	VB
18435	2418	2	into	into	IN
18435	2418	3	a	a	DT
18435	2418	4	buttered	butter	VBN
18435	2418	5	shallow	shallow	NN
18435	2418	6	dish	dish	NN
18435	2418	7	,	,	,
18435	2418	8	set	set	VBN
18435	2418	9	in	in	IN
18435	2418	10	a	a	DT
18435	2418	11	pan	pan	NN
18435	2418	12	of	of	IN
18435	2418	13	hot	hot	JJ
18435	2418	14	water	water	NN
18435	2418	15	and	and	CC
18435	2418	16	bake	bake	VB
18435	2418	17	in	in	RP
18435	2418	18	a	a	DT
18435	2418	19	moderate	moderate	JJ
18435	2418	20	oven	oven	JJ
18435	2418	21	half	half	PDT
18435	2418	22	an	an	DT
18435	2418	23	hour	hour	NN
18435	2418	24	.	.	.
18435	2419	1	Serve	serve	VB
18435	2419	2	at	at	IN
18435	2419	3	once	once	RB
18435	2419	4	.	.	.
18435	2420	1	~FIG	~FIG	NNP
18435	2420	2	AND	and	CC
18435	2420	3	RHUBARB~--Wash	RHUBARB~--Wash	VBD
18435	2420	4	two	two	CD
18435	2420	5	bunches	bunche	NNS
18435	2420	6	of	of	IN
18435	2420	7	rhubarb	rhubarb	NN
18435	2420	8	and	and	CC
18435	2420	9	cut	cut	VBD
18435	2420	10	into	into	IN
18435	2420	11	inch	inch	NN
18435	2420	12	pieces	piece	NNS
18435	2420	13	without	without	IN
18435	2420	14	peeling	peel	VBG
18435	2420	15	.	.	.
18435	2421	1	Put	put	VB
18435	2421	2	into	into	IN
18435	2421	3	boiler	boiler	NN
18435	2421	4	with	with	IN
18435	2421	5	a	a	DT
18435	2421	6	cupful	cupful	JJ
18435	2421	7	sugar	sugar	NN
18435	2421	8	and	and	CC
18435	2421	9	four	four	CD
18435	2421	10	or	or	CC
18435	2421	11	five	five	CD
18435	2421	12	figs	fig	NNS
18435	2421	13	cut	cut	VBN
18435	2421	14	in	in	IN
18435	2421	15	inch	inch	NN
18435	2421	16	pieces	piece	NNS
18435	2421	17	.	.	.
18435	2422	1	Put	put	VB
18435	2422	2	on	on	RP
18435	2422	3	the	the	DT
18435	2422	4	cover	cover	NN
18435	2422	5	and	and	CC
18435	2422	6	cook	cook	NN
18435	2422	7	over	over	IN
18435	2422	8	hot	hot	JJ
18435	2422	9	water	water	NN
18435	2422	10	until	until	IN
18435	2422	11	the	the	DT
18435	2422	12	rhubarb	rhubarb	NN
18435	2422	13	is	be	VBZ
18435	2422	14	tender	tender	JJ
18435	2422	15	and	and	CC
18435	2422	16	the	the	DT
18435	2422	17	syrup	syrup	NN
18435	2422	18	is	be	VBZ
18435	2422	19	rich	rich	JJ
18435	2422	20	and	and	CC
18435	2422	21	jelly	jelly	JJ
18435	2422	22	-	-	HYPH
18435	2422	23	like	like	JJ
18435	2422	24	in	in	IN
18435	2422	25	consistency	consistency	NN
18435	2422	26	.	.	.
18435	2423	1	Raisins	raisin	NNS
18435	2423	2	are	be	VBP
18435	2423	3	nice	nice	JJ
18435	2423	4	cooked	cook	VBN
18435	2423	5	in	in	IN
18435	2423	6	rhubarb	rhubarb	NN
18435	2423	7	the	the	DT
18435	2423	8	same	same	JJ
18435	2423	9	way	way	NN
18435	2423	10	.	.	.
18435	2424	1	If	if	IN
18435	2424	2	preferred	prefer	VBN
18435	2424	3	,	,	,
18435	2424	4	and	and	CC
18435	2424	5	you	-PRON-	PRP
18435	2424	6	are	be	VBP
18435	2424	7	to	to	TO
18435	2424	8	have	have	VB
18435	2424	9	a	a	DT
18435	2424	10	hot	hot	JJ
18435	2424	11	oven	oven	NN
18435	2424	12	anyway	anyway	RB
18435	2424	13	,	,	,
18435	2424	14	put	put	VB
18435	2424	15	the	the	DT
18435	2424	16	rhubarb	rhubarb	NN
18435	2424	17	and	and	CC
18435	2424	18	figs	fig	NNS
18435	2424	19	or	or	CC
18435	2424	20	raisins	raisin	NNS
18435	2424	21	in	in	IN
18435	2424	22	a	a	DT
18435	2424	23	stone	stone	NN
18435	2424	24	pot	pot	NN
18435	2424	25	,	,	,
18435	2424	26	cover	cover	VB
18435	2424	27	closely	closely	RB
18435	2424	28	and	and	CC
18435	2424	29	bake	bake	VB
18435	2424	30	in	in	RP
18435	2424	31	the	the	DT
18435	2424	32	oven	oven	NN
18435	2424	33	until	until	IN
18435	2424	34	jellied	jellied	NNP
18435	2424	35	.	.	.
18435	2425	1	~COLD	~COLD	NFP
18435	2425	2	RHUBARB	RHUBARB	NNP
18435	2425	3	DESSERT~--Peel	DESSERT~--Peel	NNP
18435	2425	4	tender	tender	NN
18435	2425	5	stalks	stalk	NNS
18435	2425	6	and	and	CC
18435	2425	7	cut	cut	VBD
18435	2425	8	enough	enough	JJ
18435	2425	9	into	into	IN
18435	2425	10	half	half	JJ
18435	2425	11	-	-	HYPH
18435	2425	12	inch	inch	NN
18435	2425	13	pieces	piece	NNS
18435	2425	14	to	to	TO
18435	2425	15	measure	measure	VB
18435	2425	16	two	two	CD
18435	2425	17	cups	cup	NNS
18435	2425	18	.	.	.
18435	2426	1	Cook	cook	VB
18435	2426	2	with	with	IN
18435	2426	3	one	one	CD
18435	2426	4	cup	cup	NN
18435	2426	5	of	of	IN
18435	2426	6	water	water	NN
18435	2426	7	,	,	,
18435	2426	8	the	the	DT
18435	2426	9	grated	grate	VBN
18435	2426	10	rind	rind	NN
18435	2426	11	from	from	IN
18435	2426	12	a	a	DT
18435	2426	13	large	large	JJ
18435	2426	14	orange	orange	NN
18435	2426	15	and	and	CC
18435	2426	16	two	two	CD
18435	2426	17	cups	cup	NNS
18435	2426	18	of	of	IN
18435	2426	19	sugar	sugar	NN
18435	2426	20	.	.	.
18435	2427	1	Do	do	VB
18435	2427	2	not	not	RB
18435	2427	3	stir	stir	VB
18435	2427	4	while	while	IN
18435	2427	5	cooking	cook	VBG
18435	2427	6	,	,	,
18435	2427	7	but	but	CC
18435	2427	8	lift	lift	VB
18435	2427	9	from	from	IN
18435	2427	10	the	the	DT
18435	2427	11	range	range	NN
18435	2427	12	now	now	RB
18435	2427	13	and	and	CC
18435	2427	14	then	then	RB
18435	2427	15	to	to	TO
18435	2427	16	prevent	prevent	VB
18435	2427	17	burning	burning	NN
18435	2427	18	;	;	:
18435	2427	19	When	when	WRB
18435	2427	20	soft	soft	JJ
18435	2427	21	but	but	CC
18435	2427	22	not	not	RB
18435	2427	23	broken	broken	JJ
18435	2427	24	,	,	,
18435	2427	25	add	add	VB
18435	2427	26	two	two	CD
18435	2427	27	and	and	CC
18435	2427	28	one	one	CD
18435	2427	29	-	-	HYPH
18435	2427	30	half	half	NN
18435	2427	31	tablespoons	tablespoon	NNS
18435	2427	32	of	of	IN
18435	2427	33	gelatin	gelatin	NNS
18435	2427	34	soaked	soak	VBD
18435	2427	35	fifteen	fifteen	CD
18435	2427	36	minutes	minute	NNS
18435	2427	37	in	in	IN
18435	2427	38	one	one	CD
18435	2427	39	-	-	HYPH
18435	2427	40	half	half	NN
18435	2427	41	cup	cup	NN
18435	2427	42	of	of	IN
18435	2427	43	cold	cold	JJ
18435	2427	44	water	water	NN
18435	2427	45	.	.	.
18435	2428	1	Stir	stir	VB
18435	2428	2	with	with	IN
18435	2428	3	a	a	DT
18435	2428	4	fork	fork	NN
18435	2428	5	just	just	RB
18435	2428	6	enough	enough	RB
18435	2428	7	to	to	TO
18435	2428	8	mix	mix	VB
18435	2428	9	and	and	CC
18435	2428	10	pour	pour	VB
18435	2428	11	all	all	DT
18435	2428	12	into	into	IN
18435	2428	13	a	a	DT
18435	2428	14	large	large	JJ
18435	2428	15	mold	mold	NN
18435	2428	16	.	.	.
18435	2429	1	When	when	WRB
18435	2429	2	formed	form	VBN
18435	2429	3	,	,	,
18435	2429	4	unmold	unmold	JJ
18435	2429	5	,	,	,
18435	2429	6	and	and	CC
18435	2429	7	serve	serve	VB
18435	2429	8	with	with	IN
18435	2429	9	cream	cream	NN
18435	2429	10	.	.	.
18435	2430	1	~GERMAN	~GERMAN	NFP
18435	2430	2	DESSERT~--Beat	DESSERT~--Beat	VBG
18435	2430	3	two	two	CD
18435	2430	4	eggs	egg	NNS
18435	2430	5	and	and	CC
18435	2430	6	a	a	DT
18435	2430	7	pinch	pinch	NN
18435	2430	8	of	of	IN
18435	2430	9	salt	salt	NN
18435	2430	10	,	,	,
18435	2430	11	add	add	VB
18435	2430	12	two	two	CD
18435	2430	13	cupfuls	cupful	NNS
18435	2430	14	of	of	IN
18435	2430	15	milk	milk	NN
18435	2430	16	and	and	CC
18435	2430	17	pour	pour	VBP
18435	2430	18	into	into	IN
18435	2430	19	a	a	DT
18435	2430	20	deep	deep	JJ
18435	2430	21	plate	plate	NN
18435	2430	22	.	.	.
18435	2431	1	Soak	Soak	NNP
18435	2431	2	slices	slice	NNS
18435	2431	3	of	of	IN
18435	2431	4	bread	bread	NN
18435	2431	5	in	in	IN
18435	2431	6	this	this	DT
18435	2431	7	,	,	,
18435	2431	8	one	one	CD
18435	2431	9	at	at	IN
18435	2431	10	a	a	DT
18435	2431	11	time	time	NN
18435	2431	12	until	until	IN
18435	2431	13	softened	soften	VBN
18435	2431	14	,	,	,
18435	2431	15	but	but	CC
18435	2431	16	not	not	RB
18435	2431	17	enough	enough	RB
18435	2431	18	to	to	TO
18435	2431	19	break	break	VB
18435	2431	20	.	.	.
18435	2432	1	Melt	melt	VB
18435	2432	2	a	a	DT
18435	2432	3	rounding	round	VBG
18435	2432	4	tablespoon	tablespoon	NN
18435	2432	5	of	of	IN
18435	2432	6	butter	butter	NN
18435	2432	7	in	in	IN
18435	2432	8	a	a	DT
18435	2432	9	pan	pan	NN
18435	2432	10	and	and	CC
18435	2432	11	in	in	IN
18435	2432	12	this	this	DT
18435	2432	13	brown	brown	JJ
18435	2432	14	the	the	DT
18435	2432	15	bread	bread	NN
18435	2432	16	on	on	IN
18435	2432	17	both	both	DT
18435	2432	18	sides	side	NNS
18435	2432	19	.	.	.
18435	2433	1	Serve	serve	VB
18435	2433	2	with	with	IN
18435	2433	3	an	an	DT
18435	2433	4	orange	orange	JJ
18435	2433	5	pudding	pudding	NN
18435	2433	6	sauce	sauce	NN
18435	2433	7	or	or	CC
18435	2433	8	any	any	DT
18435	2433	9	kind	kind	NN
18435	2433	10	of	of	IN
18435	2433	11	liquid	liquid	JJ
18435	2433	12	sauce	sauce	NN
18435	2433	13	preferred	prefer	VBD
18435	2433	14	.	.	.
18435	2434	1	~LEMON	~LEMON	NFP
18435	2434	2	SPONGE~--Soak	SPONGE~--Soak	NNP
18435	2434	3	one	one	CD
18435	2434	4	-	-	HYPH
18435	2434	5	half	half	NN
18435	2434	6	box	box	NN
18435	2434	7	of	of	IN
18435	2434	8	gelatin	gelatin	NN
18435	2434	9	in	in	IN
18435	2434	10	one	one	CD
18435	2434	11	-	-	HYPH
18435	2434	12	half	half	NN
18435	2434	13	cup	cup	NN
18435	2434	14	of	of	IN
18435	2434	15	cold	cold	JJ
18435	2434	16	water	water	NN
18435	2434	17	.	.	.
18435	2435	1	Add	add	VB
18435	2435	2	the	the	DT
18435	2435	3	juice	juice	NN
18435	2435	4	of	of	IN
18435	2435	5	four	four	CD
18435	2435	6	lemons	lemon	NNS
18435	2435	7	to	to	IN
18435	2435	8	one	one	CD
18435	2435	9	cup	cup	NN
18435	2435	10	of	of	IN
18435	2435	11	sugar	sugar	NN
18435	2435	12	then	then	RB
18435	2435	13	the	the	DT
18435	2435	14	beaten	beat	VBN
18435	2435	15	yolks	yolk	NNS
18435	2435	16	of	of	IN
18435	2435	17	four	four	CD
18435	2435	18	eggs	egg	NNS
18435	2435	19	,	,	,
18435	2435	20	add	add	VB
18435	2435	21	two	two	CD
18435	2435	22	cups	cup	NNS
18435	2435	23	of	of	IN
18435	2435	24	cold	cold	JJ
18435	2435	25	water	water	NN
18435	2435	26	,	,	,
18435	2435	27	and	and	CC
18435	2435	28	bring	bring	VB
18435	2435	29	to	to	RP
18435	2435	30	a	a	DT
18435	2435	31	boiling	boiling	NN
18435	2435	32	-	-	HYPH
18435	2435	33	point	point	NN
18435	2435	34	.	.	.
18435	2436	1	Stir	stir	VB
18435	2436	2	in	in	IN
18435	2436	3	the	the	DT
18435	2436	4	soaked	soak	VBN
18435	2436	5	gelatin	gelatin	NNS
18435	2436	6	and	and	CC
18435	2436	7	strain	strain	VB
18435	2436	8	into	into	IN
18435	2436	9	a	a	DT
18435	2436	10	large	large	JJ
18435	2436	11	bowl	bowl	NN
18435	2436	12	set	set	VBN
18435	2436	13	in	in	IN
18435	2436	14	a	a	DT
18435	2436	15	pan	pan	NN
18435	2436	16	of	of	IN
18435	2436	17	ice	ice	NN
18435	2436	18	.	.	.
18435	2437	1	Beat	beat	VB
18435	2437	2	now	now	RB
18435	2437	3	and	and	CC
18435	2437	4	then	then	RB
18435	2437	5	until	until	IN
18435	2437	6	it	-PRON-	PRP
18435	2437	7	begins	begin	VBZ
18435	2437	8	to	to	TO
18435	2437	9	harden	harden	VB
18435	2437	10	,	,	,
18435	2437	11	then	then	RB
18435	2437	12	add	add	VB
18435	2437	13	the	the	DT
18435	2437	14	unbeaten	unbeaten	JJ
18435	2437	15	whites	white	NNS
18435	2437	16	of	of	IN
18435	2437	17	four	four	CD
18435	2437	18	eggs	egg	NNS
18435	2437	19	and	and	CC
18435	2437	20	beat	beat	VBD
18435	2437	21	continuously	continuously	RB
18435	2437	22	until	until	IN
18435	2437	23	the	the	DT
18435	2437	24	sponge	sponge	NN
18435	2437	25	is	be	VBZ
18435	2437	26	light	light	JJ
18435	2437	27	and	and	CC
18435	2437	28	firm	firm	JJ
18435	2437	29	.	.	.
18435	2438	1	Fill	fill	VB
18435	2438	2	into	into	IN
18435	2438	3	molds	mold	NNS
18435	2438	4	before	before	IN
18435	2438	5	the	the	DT
18435	2438	6	sponge	sponge	NN
18435	2438	7	is	be	VBZ
18435	2438	8	too	too	RB
18435	2438	9	hard	hard	JJ
18435	2438	10	to	to	TO
18435	2438	11	form	form	VB
18435	2438	12	into	into	IN
18435	2438	13	the	the	DT
18435	2438	14	shape	shape	NN
18435	2438	15	of	of	IN
18435	2438	16	the	the	DT
18435	2438	17	mold	mold	NN
18435	2438	18	.	.	.
18435	2439	1	~MOSAIC	~mosaic	IN
18435	2439	2	JELLY~--One	JELLY~--One	NNP
18435	2439	3	and	and	CC
18435	2439	4	one	one	CD
18435	2439	5	-	-	HYPH
18435	2439	6	half	half	NN
18435	2439	7	cups	cup	NNS
18435	2439	8	of	of	IN
18435	2439	9	milk	milk	NN
18435	2439	10	,	,	,
18435	2439	11	two	two	CD
18435	2439	12	level	level	NN
18435	2439	13	tablespoons	tablespoon	NNS
18435	2439	14	sugar	sugar	NN
18435	2439	15	,	,	,
18435	2439	16	rind	rind	NN
18435	2439	17	of	of	IN
18435	2439	18	one	one	CD
18435	2439	19	-	-	HYPH
18435	2439	20	half	half	NN
18435	2439	21	lemon	lemon	NN
18435	2439	22	,	,	,
18435	2439	23	one	one	CD
18435	2439	24	-	-	HYPH
18435	2439	25	half	half	NN
18435	2439	26	bay	bay	NN
18435	2439	27	-	-	HYPH
18435	2439	28	leaf	leaf	NN
18435	2439	29	,	,	,
18435	2439	30	one	one	CD
18435	2439	31	level	level	NN
18435	2439	32	tablespoon	tablespoon	NN
18435	2439	33	granulated	granulate	VBD
18435	2439	34	gelatin	gelatin	NN
18435	2439	35	,	,	,
18435	2439	36	one	one	CD
18435	2439	37	-	-	HYPH
18435	2439	38	fourth	fourth	NN
18435	2439	39	cup	cup	NN
18435	2439	40	of	of	IN
18435	2439	41	water	water	NN
18435	2439	42	,	,	,
18435	2439	43	yolks	yolk	NNS
18435	2439	44	two	two	CD
18435	2439	45	eggs	egg	NNS
18435	2439	46	.	.	.
18435	2440	1	Scald	Scald	NNP
18435	2440	2	the	the	DT
18435	2440	3	milk	milk	NN
18435	2440	4	with	with	IN
18435	2440	5	the	the	DT
18435	2440	6	sugar	sugar	NN
18435	2440	7	,	,	,
18435	2440	8	lemon	lemon	NN
18435	2440	9	rind	rind	NN
18435	2440	10	,	,	,
18435	2440	11	and	and	CC
18435	2440	12	bay	bay	NN
18435	2440	13	-	-	HYPH
18435	2440	14	leaf	leaf	NN
18435	2440	15	,	,	,
18435	2440	16	then	then	RB
18435	2440	17	add	add	VB
18435	2440	18	the	the	DT
18435	2440	19	gelatin	gelatin	NN
18435	2440	20	soaked	soak	VBN
18435	2440	21	in	in	IN
18435	2440	22	water	water	NN
18435	2440	23	for	for	IN
18435	2440	24	twenty	twenty	CD
18435	2440	25	minutes	minute	NNS
18435	2440	26	.	.	.
18435	2441	1	Stir	stir	VB
18435	2441	2	until	until	IN
18435	2441	3	dissolved	dissolve	VBN
18435	2441	4	and	and	CC
18435	2441	5	strain	strain	VB
18435	2441	6	the	the	DT
18435	2441	7	hot	hot	JJ
18435	2441	8	mixture	mixture	NN
18435	2441	9	gradually	gradually	RB
18435	2441	10	into	into	IN
18435	2441	11	the	the	DT
18435	2441	12	egg	egg	NN
18435	2441	13	yolks	yolk	NNS
18435	2441	14	slightly	slightly	RB
18435	2441	15	beaten	beat	VBN
18435	2441	16	.	.	.
18435	2442	1	Return	return	VB
18435	2442	2	to	to	IN
18435	2442	3	double	double	JJ
18435	2442	4	boiler	boiler	NN
18435	2442	5	and	and	CC
18435	2442	6	stir	stir	VB
18435	2442	7	until	until	IN
18435	2442	8	thickened	thicken	VBN
18435	2442	9	.	.	.
18435	2443	1	Remove	remove	VB
18435	2443	2	from	from	IN
18435	2443	3	fire	fire	NN
18435	2443	4	and	and	CC
18435	2443	5	color	color	NN
18435	2443	6	one	one	CD
18435	2443	7	-	-	HYPH
18435	2443	8	half	half	NN
18435	2443	9	of	of	IN
18435	2443	10	the	the	DT
18435	2443	11	mixture	mixture	NN
18435	2443	12	either	either	CC
18435	2443	13	pink	pink	JJ
18435	2443	14	or	or	CC
18435	2443	15	green	green	JJ
18435	2443	16	,	,	,
18435	2443	17	and	and	CC
18435	2443	18	turn	turn	VB
18435	2443	19	each	each	DT
18435	2443	20	half	half	NN
18435	2443	21	into	into	IN
18435	2443	22	a	a	DT
18435	2443	23	shallow	shallow	JJ
18435	2443	24	pan	pan	NN
18435	2443	25	wet	wet	JJ
18435	2443	26	with	with	IN
18435	2443	27	cold	cold	JJ
18435	2443	28	water	water	NN
18435	2443	29	.	.	.
18435	2444	1	When	when	WRB
18435	2444	2	cold	cold	JJ
18435	2444	3	cut	cut	NN
18435	2444	4	into	into	IN
18435	2444	5	squares	square	NNS
18435	2444	6	or	or	CC
18435	2444	7	oblongs	oblong	NNS
18435	2444	8	.	.	.
18435	2445	1	Line	line	VB
18435	2445	2	a	a	DT
18435	2445	3	mold	mold	NN
18435	2445	4	with	with	IN
18435	2445	5	lemon	lemon	NN
18435	2445	6	jelly	jelly	NNP
18435	2445	7	and	and	CC
18435	2445	8	garnish	garnish	VB
18435	2445	9	with	with	IN
18435	2445	10	the	the	DT
18435	2445	11	colored	colored	JJ
18435	2445	12	pieces	piece	NNS
18435	2445	13	.	.	.
18435	2446	1	Add	add	VB
18435	2446	2	the	the	DT
18435	2446	3	remaining	remain	VBG
18435	2446	4	jelly	jelly	NN
18435	2446	5	,	,	,
18435	2446	6	chill	chill	VB
18435	2446	7	thoroughly	thoroughly	RB
18435	2446	8	and	and	CC
18435	2446	9	serve	serve	VB
18435	2446	10	on	on	IN
18435	2446	11	a	a	DT
18435	2446	12	platter	platter	NN
18435	2446	13	garnished	garnish	VBN
18435	2446	14	with	with	IN
18435	2446	15	whipped	whip	VBN
18435	2446	16	cream	cream	NN
18435	2446	17	.	.	.
18435	2447	1	~PINEAPPLE	~PINEAPPLE	NFP
18435	2447	2	BAVARIAN	BAVARIAN	NNP
18435	2447	3	CREAM~--Grate	CREAM~--Grate	NNP
18435	2447	4	enough	enough	JJ
18435	2447	5	pineapple	pineapple	NN
18435	2447	6	to	to	TO
18435	2447	7	make	make	VB
18435	2447	8	two	two	CD
18435	2447	9	cups	cup	NNS
18435	2447	10	.	.	.
18435	2448	1	Soak	soak	VB
18435	2448	2	two	two	CD
18435	2448	3	level	level	NN
18435	2448	4	teaspoons	teaspoon	NNS
18435	2448	5	of	of	IN
18435	2448	6	gelatin	gelatin	NN
18435	2448	7	in	in	IN
18435	2448	8	one	one	CD
18435	2448	9	-	-	HYPH
18435	2448	10	half	half	NN
18435	2448	11	cup	cup	NN
18435	2448	12	of	of	IN
18435	2448	13	cold	cold	JJ
18435	2448	14	water	water	NN
18435	2448	15	for	for	IN
18435	2448	16	twenty	twenty	CD
18435	2448	17	minutes	minute	NNS
18435	2448	18	.	.	.
18435	2449	1	Heat	heat	VB
18435	2449	2	the	the	DT
18435	2449	3	pineapple	pineapple	NN
18435	2449	4	to	to	IN
18435	2449	5	the	the	DT
18435	2449	6	scalding	scalding	NN
18435	2449	7	point	point	NN
18435	2449	8	,	,	,
18435	2449	9	add	add	VB
18435	2449	10	the	the	DT
18435	2449	11	soaked	soak	VBN
18435	2449	12	gelatin	gelatin	NNS
18435	2449	13	and	and	CC
18435	2449	14	stir	stir	VB
18435	2449	15	until	until	IN
18435	2449	16	dissolved	dissolve	VBN
18435	2449	17	,	,	,
18435	2449	18	then	then	RB
18435	2449	19	add	add	VB
18435	2449	20	one	one	CD
18435	2449	21	-	-	HYPH
18435	2449	22	third	third	NN
18435	2449	23	cup	cup	NN
18435	2449	24	sugar	sugar	NN
18435	2449	25	,	,	,
18435	2449	26	stir	stir	VB
18435	2449	27	and	and	CC
18435	2449	28	fold	fold	VB
18435	2449	29	in	in	RB
18435	2449	30	three	three	CD
18435	2449	31	cups	cup	NNS
18435	2449	32	of	of	IN
18435	2449	33	beaten	beat	VBN
18435	2449	34	cream	cream	NN
18435	2449	35	.	.	.
18435	2450	1	Turn	turn	VB
18435	2450	2	into	into	IN
18435	2450	3	molds	mold	NNS
18435	2450	4	and	and	CC
18435	2450	5	chill	chill	NN
18435	2450	6	.	.	.
18435	2451	1	~SCALLOPED	~SCALLOPED	NFP
18435	2451	2	APPLE~--Measure	APPLE~--Measure	:
18435	2451	3	two	two	CD
18435	2451	4	even	even	RB
18435	2451	5	cups	cup	NNS
18435	2451	6	of	of	IN
18435	2451	7	fine	fine	JJ
18435	2451	8	breadcrumbs	breadcrumb	NNS
18435	2451	9	and	and	CC
18435	2451	10	pour	pour	VB
18435	2451	11	over	over	IN
18435	2451	12	them	-PRON-	PRP
18435	2451	13	one	one	CD
18435	2451	14	-	-	HYPH
18435	2451	15	quarter	quarter	NN
18435	2451	16	cup	cup	NN
18435	2451	17	of	of	IN
18435	2451	18	melted	melted	JJ
18435	2451	19	butter	butter	NN
18435	2451	20	.	.	.
18435	2452	1	Mix	mix	VB
18435	2452	2	two	two	CD
18435	2452	3	rounding	round	VBG
18435	2452	4	tablespoons	tablespoon	NNS
18435	2452	5	of	of	IN
18435	2452	6	sugar	sugar	NN
18435	2452	7	with	with	IN
18435	2452	8	the	the	DT
18435	2452	9	grated	grate	VBN
18435	2452	10	yellow	yellow	JJ
18435	2452	11	rind	rind	NN
18435	2452	12	and	and	CC
18435	2452	13	the	the	DT
18435	2452	14	juice	juice	NN
18435	2452	15	of	of	IN
18435	2452	16	one	one	CD
18435	2452	17	lemon	lemon	NN
18435	2452	18	and	and	CC
18435	2452	19	four	four	CD
18435	2452	20	gratings	grating	NNS
18435	2452	21	of	of	IN
18435	2452	22	nutmeg	nutmeg	NNS
18435	2452	23	.	.	.
18435	2453	1	Butter	butter	VB
18435	2453	2	a	a	DT
18435	2453	3	baking	baking	NN
18435	2453	4	dish	dish	NN
18435	2453	5	,	,	,
18435	2453	6	scatter	scatter	NN
18435	2453	7	in	in	IN
18435	2453	8	some	some	DT
18435	2453	9	crumbs	crumb	NNS
18435	2453	10	,	,	,
18435	2453	11	put	put	VBN
18435	2453	12	in	in	IN
18435	2453	13	one	one	CD
18435	2453	14	pint	pint	NN
18435	2453	15	of	of	IN
18435	2453	16	pared	pare	VBN
18435	2453	17	,	,	,
18435	2453	18	cored	core	VBD
18435	2453	19	and	and	CC
18435	2453	20	sliced	sliced	JJ
18435	2453	21	apples	apple	NNS
18435	2453	22	,	,	,
18435	2453	23	scatter	scatter	NN
18435	2453	24	on	on	IN
18435	2453	25	one	one	CD
18435	2453	26	-	-	HYPH
18435	2453	27	half	half	NN
18435	2453	28	of	of	IN
18435	2453	29	the	the	DT
18435	2453	30	seasoning	seasoning	NN
18435	2453	31	,	,	,
18435	2453	32	another	another	DT
18435	2453	33	pint	pint	NN
18435	2453	34	of	of	IN
18435	2453	35	apples	apple	NNS
18435	2453	36	,	,	,
18435	2453	37	the	the	DT
18435	2453	38	remainder	remainder	NN
18435	2453	39	of	of	IN
18435	2453	40	the	the	DT
18435	2453	41	seasoning	seasoning	NN
18435	2453	42	and	and	CC
18435	2453	43	cover	cover	NN
18435	2453	44	with	with	IN
18435	2453	45	the	the	DT
18435	2453	46	last	last	JJ
18435	2453	47	of	of	IN
18435	2453	48	the	the	DT
18435	2453	49	crumbs	crumb	NNS
18435	2453	50	.	.	.
18435	2454	1	Put	put	VB
18435	2454	2	a	a	DT
18435	2454	3	cover	cover	NN
18435	2454	4	on	on	IN
18435	2454	5	the	the	DT
18435	2454	6	dish	dish	NN
18435	2454	7	and	and	CC
18435	2454	8	bake	bake	VB
18435	2454	9	twenty	twenty	CD
18435	2454	10	minutes	minute	NNS
18435	2454	11	,	,	,
18435	2454	12	uncover	uncover	VB
18435	2454	13	and	and	CC
18435	2454	14	bake	bake	VB
18435	2454	15	twenty	twenty	CD
18435	2454	16	minutes	minute	NNS
18435	2454	17	longer	long	RBR
18435	2454	18	.	.	.
18435	2455	1	~SPANISH	~SPANISH	NFP
18435	2455	2	CREAM~--Put	CREAM~--Put	NNPS
18435	2455	3	one	one	CD
18435	2455	4	and	and	CC
18435	2455	5	two	two	CD
18435	2455	6	-	-	HYPH
18435	2455	7	thirds	third	NNS
18435	2455	8	teaspoons	teaspoon	NNS
18435	2455	9	of	of	IN
18435	2455	10	gelatin	gelatin	NN
18435	2455	11	into	into	IN
18435	2455	12	one	one	CD
18435	2455	13	-	-	HYPH
18435	2455	14	third	third	NN
18435	2455	15	cup	cup	NN
18435	2455	16	of	of	IN
18435	2455	17	cold	cold	JJ
18435	2455	18	water	water	NN
18435	2455	19	.	.	.
18435	2456	1	Heat	heat	NN
18435	2456	2	two	two	CD
18435	2456	3	cups	cup	NNS
18435	2456	4	of	of	IN
18435	2456	5	milk	milk	NN
18435	2456	6	in	in	IN
18435	2456	7	a	a	DT
18435	2456	8	double	double	JJ
18435	2456	9	boiler	boiler	NN
18435	2456	10	,	,	,
18435	2456	11	add	add	VB
18435	2456	12	the	the	DT
18435	2456	13	yolks	yolk	NNS
18435	2456	14	of	of	IN
18435	2456	15	two	two	CD
18435	2456	16	eggs	egg	NNS
18435	2456	17	,	,	,
18435	2456	18	beaten	beat	VBN
18435	2456	19	with	with	IN
18435	2456	20	one	one	CD
18435	2456	21	-	-	HYPH
18435	2456	22	half	half	NN
18435	2456	23	cup	cup	NN
18435	2456	24	of	of	IN
18435	2456	25	sugar	sugar	NN
18435	2456	26	until	until	IN
18435	2456	27	light	light	NN
18435	2456	28	,	,	,
18435	2456	29	and	and	CC
18435	2456	30	when	when	WRB
18435	2456	31	the	the	DT
18435	2456	32	custard	custard	NN
18435	2456	33	thickens	thicken	NNS
18435	2456	34	take	take	VBP
18435	2456	35	from	from	IN
18435	2456	36	stove	stove	NN
18435	2456	37	and	and	CC
18435	2456	38	set	set	VBN
18435	2456	39	in	in	IN
18435	2456	40	pan	pan	NN
18435	2456	41	of	of	IN
18435	2456	42	cold	cold	JJ
18435	2456	43	water	water	NN
18435	2456	44	.	.	.
18435	2457	1	Beat	beat	VB
18435	2457	2	the	the	DT
18435	2457	3	whites	white	NNS
18435	2457	4	of	of	IN
18435	2457	5	two	two	CD
18435	2457	6	eggs	egg	NNS
18435	2457	7	until	until	IN
18435	2457	8	stiff	stiff	JJ
18435	2457	9	,	,	,
18435	2457	10	and	and	CC
18435	2457	11	dissolve	dissolve	VB
18435	2457	12	the	the	DT
18435	2457	13	soaked	soak	VBN
18435	2457	14	gelatin	gelatin	NN
18435	2457	15	in	in	IN
18435	2457	16	three	three	CD
18435	2457	17	-	-	HYPH
18435	2457	18	quartets	quartet	NNS
18435	2457	19	cup	cup	NN
18435	2457	20	of	of	IN
18435	2457	21	boiling	boiling	NN
18435	2457	22	water	water	NN
18435	2457	23	.	.	.
18435	2458	1	When	when	WRB
18435	2458	2	the	the	DT
18435	2458	3	custard	custard	NN
18435	2458	4	is	be	VBZ
18435	2458	5	cool	cool	JJ
18435	2458	6	,	,	,
18435	2458	7	add	add	VB
18435	2458	8	a	a	DT
18435	2458	9	teaspoon	teaspoon	NN
18435	2458	10	of	of	IN
18435	2458	11	vanilla	vanilla	NN
18435	2458	12	,	,	,
18435	2458	13	the	the	DT
18435	2458	14	strained	strain	VBN
18435	2458	15	gelatin	gelatin	NN
18435	2458	16	and	and	CC
18435	2458	17	the	the	DT
18435	2458	18	whites	white	NNS
18435	2458	19	of	of	IN
18435	2458	20	the	the	DT
18435	2458	21	eggs	egg	NNS
18435	2458	22	beaten	beat	VBN
18435	2458	23	stiff	stiff	JJ
18435	2458	24	.	.	.
18435	2459	1	Stir	stir	VB
18435	2459	2	all	all	DT
18435	2459	3	together	together	RB
18435	2459	4	lightly	lightly	RB
18435	2459	5	and	and	CC
18435	2459	6	turn	turn	VB
18435	2459	7	into	into	IN
18435	2459	8	mold	mold	NN
18435	2459	9	.	.	.
18435	2460	1	~STEAMED	~STEAMED	NFP
18435	2460	2	PUDDING~--Beat	pudding~--beat	CD
18435	2460	3	one	one	CD
18435	2460	4	-	-	HYPH
18435	2460	5	half	half	NN
18435	2460	6	cup	cup	NN
18435	2460	7	of	of	IN
18435	2460	8	butter	butter	NN
18435	2460	9	with	with	IN
18435	2460	10	one	one	CD
18435	2460	11	cup	cup	NN
18435	2460	12	of	of	IN
18435	2460	13	sugar	sugar	NN
18435	2460	14	to	to	IN
18435	2460	15	a	a	DT
18435	2460	16	cream	cream	NN
18435	2460	17	,	,	,
18435	2460	18	add	add	VB
18435	2460	19	two	two	CD
18435	2460	20	beaten	beat	VBN
18435	2460	21	eggs	egg	NNS
18435	2460	22	and	and	CC
18435	2460	23	cup	cup	NN
18435	2460	24	of	of	IN
18435	2460	25	flour	flour	NN
18435	2460	26	sifted	sift	VBN
18435	2460	27	with	with	IN
18435	2460	28	one	one	CD
18435	2460	29	teaspoon	teaspoon	NN
18435	2460	30	each	each	DT
18435	2460	31	of	of	IN
18435	2460	32	cinnamon	cinnamon	NN
18435	2460	33	and	and	CC
18435	2460	34	soda	soda	NN
18435	2460	35	,	,	,
18435	2460	36	two	two	CD
18435	2460	37	cups	cup	NNS
18435	2460	38	of	of	IN
18435	2460	39	breadcrumbs	breadcrumb	NNS
18435	2460	40	,	,	,
18435	2460	41	soaked	soak	VBN
18435	2460	42	in	in	IN
18435	2460	43	one	one	CD
18435	2460	44	cup	cup	NN
18435	2460	45	of	of	IN
18435	2460	46	sour	sour	JJ
18435	2460	47	milk	milk	NN
18435	2460	48	.	.	.
18435	2461	1	Add	add	VB
18435	2461	2	one	one	CD
18435	2461	3	cup	cup	NN
18435	2461	4	of	of	IN
18435	2461	5	chopped	chopped	JJ
18435	2461	6	and	and	CC
18435	2461	7	seeded	seeded	JJ
18435	2461	8	raisins	raisin	NNS
18435	2461	9	and	and	CC
18435	2461	10	one	one	CD
18435	2461	11	-	-	HYPH
18435	2461	12	half	half	NN
18435	2461	13	cup	cup	NN
18435	2461	14	of	of	IN
18435	2461	15	chopped	chop	VBN
18435	2461	16	dates	date	NNS
18435	2461	17	.	.	.
18435	2462	1	Steam	steam	NN
18435	2462	2	two	two	CD
18435	2462	3	hours	hour	NNS
18435	2462	4	and	and	CC
18435	2462	5	serve	serve	VB
18435	2462	6	with	with	IN
18435	2462	7	whipped	whip	VBN
18435	2462	8	cream	cream	NN
18435	2462	9	.	.	.
18435	2463	1	~STRAWBERRY	~STRAWBERRY	NFP
18435	2463	2	SARABANDE~--Whip	sarabande~--whip	CD
18435	2463	3	a	a	DT
18435	2463	4	cupful	cupful	JJ
18435	2463	5	thick	thick	JJ
18435	2463	6	cream	cream	NN
18435	2463	7	until	until	IN
18435	2463	8	very	very	RB
18435	2463	9	stiff	stiff	JJ
18435	2463	10	,	,	,
18435	2463	11	then	then	RB
18435	2463	12	fold	fold	VB
18435	2463	13	carefully	carefully	RB
18435	2463	14	into	into	IN
18435	2463	15	it	-PRON-	PRP
18435	2463	16	a	a	DT
18435	2463	17	pint	pint	NN
18435	2463	18	of	of	IN
18435	2463	19	fresh	fresh	JJ
18435	2463	20	berries	berry	NNS
18435	2463	21	cut	cut	VBN
18435	2463	22	in	in	IN
18435	2463	23	small	small	JJ
18435	2463	24	pieces	piece	NNS
18435	2463	25	with	with	IN
18435	2463	26	a	a	DT
18435	2463	27	silver	silver	NN
18435	2463	28	knife	knife	NN
18435	2463	29	.	.	.
18435	2464	1	Have	have	VBP
18435	2464	2	ready	ready	JJ
18435	2464	3	a	a	DT
18435	2464	4	tablespoonful	tablespoonful	JJ
18435	2464	5	gelatin	gelatin	NN
18435	2464	6	soaked	soak	VBD
18435	2464	7	in	in	IN
18435	2464	8	a	a	DT
18435	2464	9	quarter	quarter	NN
18435	2464	10	cup	cup	NN
18435	2464	11	cold	cold	JJ
18435	2464	12	water	water	NN
18435	2464	13	for	for	IN
18435	2464	14	half	half	PDT
18435	2464	15	an	an	DT
18435	2464	16	hour	hour	NN
18435	2464	17	,	,	,
18435	2464	18	then	then	RB
18435	2464	19	dissolved	dissolve	VBN
18435	2464	20	by	by	IN
18435	2464	21	setting	set	VBG
18435	2464	22	the	the	DT
18435	2464	23	cup	cup	NN
18435	2464	24	containing	contain	VBG
18435	2464	25	it	-PRON-	PRP
18435	2464	26	in	in	IN
18435	2464	27	hot	hot	JJ
18435	2464	28	water	water	NN
18435	2464	29	.	.	.
18435	2465	1	Add	add	VB
18435	2465	2	by	by	IN
18435	2465	3	degrees	degree	NNS
18435	2465	4	to	to	IN
18435	2465	5	the	the	DT
18435	2465	6	berries	berry	NNS
18435	2465	7	and	and	CC
18435	2465	8	cream	cream	NN
18435	2465	9	,	,	,
18435	2465	10	whipping	whip	VBG
18435	2465	11	it	-PRON-	PRP
18435	2465	12	in	in	RP
18435	2465	13	so	so	IN
18435	2465	14	that	that	IN
18435	2465	15	it	-PRON-	PRP
18435	2465	16	will	will	MD
18435	2465	17	not	not	RB
18435	2465	18	string	stre	VBG
18435	2465	19	.	.	.
18435	2466	1	Add	add	VB
18435	2466	2	three	three	CD
18435	2466	3	tablespoonfuls	tablespoonful	NNS
18435	2466	4	powdered	powder	VBD
18435	2466	5	sugar	sugar	NN
18435	2466	6	and	and	CC
18435	2466	7	when	when	WRB
18435	2466	8	it	-PRON-	PRP
18435	2466	9	stiffens	stiffen	VBZ
18435	2466	10	turn	turn	VBP
18435	2466	11	into	into	IN
18435	2466	12	a	a	DT
18435	2466	13	cold	cold	JJ
18435	2466	14	mold	mold	NN
18435	2466	15	and	and	CC
18435	2466	16	set	set	VBN
18435	2466	17	on	on	IN
18435	2466	18	the	the	DT
18435	2466	19	ice	ice	NN
18435	2466	20	.	.	.
18435	2467	1	When	when	WRB
18435	2467	2	ready	ready	JJ
18435	2467	3	to	to	TO
18435	2467	4	serve	serve	VB
18435	2467	5	turn	turn	VB
18435	2467	6	out	out	RP
18435	2467	7	onto	onto	IN
18435	2467	8	a	a	DT
18435	2467	9	pretty	pretty	JJ
18435	2467	10	dessert	dessert	NN
18435	2467	11	platter	platter	NN
18435	2467	12	.	.	.
18435	2468	1	~WALNUT	~WALNUT	NFP
18435	2468	2	SUNDAE~--Put	SUNDAE~--Put	NNP
18435	2468	3	one	one	CD
18435	2468	4	cone	cone	NN
18435	2468	5	of	of	IN
18435	2468	6	vanilla	vanilla	NN
18435	2468	7	ice	ice	NN
18435	2468	8	cream	cream	NN
18435	2468	9	in	in	IN
18435	2468	10	a	a	DT
18435	2468	11	sherbet	sherbet	NN
18435	2468	12	cup	cup	NN
18435	2468	13	,	,	,
18435	2468	14	or	or	CC
18435	2468	15	better	well	RBR
18435	2468	16	yet	yet	RB
18435	2468	17	in	in	IN
18435	2468	18	a	a	DT
18435	2468	19	champagne	champagne	NN
18435	2468	20	glass	glass	NN
18435	2468	21	and	and	CC
18435	2468	22	sprinkle	sprinkle	VB
18435	2468	23	with	with	IN
18435	2468	24	minced	mince	VBN
18435	2468	25	walnuts	walnut	NNS
18435	2468	26	.	.	.
18435	2469	1	~YORKSHIRE	~YORKSHIRE	NFP
18435	2469	2	PUDDING~--Take	PUDDING~--Take	VBG
18435	2469	3	an	an	DT
18435	2469	4	equal	equal	JJ
18435	2469	5	number	number	NN
18435	2469	6	of	of	IN
18435	2469	7	eggs	egg	NNS
18435	2469	8	and	and	CC
18435	2469	9	tablespoonful	tablespoonful	JJ
18435	2469	10	of	of	IN
18435	2469	11	sifted	sift	VBN
18435	2469	12	flour	flour	NN
18435	2469	13	,	,	,
18435	2469	14	and	and	CC
18435	2469	15	when	when	WRB
18435	2469	16	the	the	DT
18435	2469	17	eggs	egg	NNS
18435	2469	18	are	be	VBP
18435	2469	19	well	well	RB
18435	2469	20	beaten	beat	VBN
18435	2469	21	mix	mix	VB
18435	2469	22	them	-PRON-	PRP
18435	2469	23	in	in	RP
18435	2469	24	with	with	IN
18435	2469	25	the	the	DT
18435	2469	26	flour	flour	NN
18435	2469	27	,	,	,
18435	2469	28	add	add	VB
18435	2469	29	some	some	DT
18435	2469	30	salt	salt	NN
18435	2469	31	and	and	CC
18435	2469	32	a	a	DT
18435	2469	33	little	little	JJ
18435	2469	34	grated	grated	JJ
18435	2469	35	nutmeg	nutmeg	NN
18435	2469	36	,	,	,
18435	2469	37	and	and	CC
18435	2469	38	then	then	RB
18435	2469	39	pour	pour	VBP
18435	2469	40	in	in	RP
18435	2469	41	as	as	RB
18435	2469	42	much	much	JJ
18435	2469	43	new	new	JJ
18435	2469	44	milk	milk	NN
18435	2469	45	as	as	IN
18435	2469	46	will	will	MD
18435	2469	47	make	make	VB
18435	2469	48	a	a	DT
18435	2469	49	batter	batter	NN
18435	2469	50	of	of	IN
18435	2469	51	the	the	DT
18435	2469	52	consistency	consistency	NN
18435	2469	53	of	of	IN
18435	2469	54	cream	cream	NN
18435	2469	55	,	,	,
18435	2469	56	stir	stir	VB
18435	2469	57	the	the	DT
18435	2469	58	batter	batter	NN
18435	2469	59	with	with	IN
18435	2469	60	a	a	DT
18435	2469	61	fork	fork	NN
18435	2469	62	well	well	RB
18435	2469	63	for	for	IN
18435	2469	64	ten	ten	CD
18435	2469	65	minutes	minute	NNS
18435	2469	66	and	and	CC
18435	2469	67	then	then	RB
18435	2469	68	put	put	VBD
18435	2469	69	in	in	RP
18435	2469	70	at	at	IN
18435	2469	71	once	once	RB
18435	2469	72	into	into	IN
18435	2469	73	a	a	DT
18435	2469	74	baking	baking	NN
18435	2469	75	tin	tin	NN
18435	2469	76	,	,	,
18435	2469	77	which	which	WDT
18435	2469	78	must	must	MD
18435	2469	79	be	be	VB
18435	2469	80	very	very	RB
18435	2469	81	hot	hot	JJ
18435	2469	82	,	,	,
18435	2469	83	containing	contain	VBG
18435	2469	84	a	a	DT
18435	2469	85	couple	couple	NN
18435	2469	86	of	of	IN
18435	2469	87	tablespoons	tablespoon	NNS
18435	2469	88	of	of	IN
18435	2469	89	hot	hot	JJ
18435	2469	90	drippings	dripping	NNS
18435	2469	91	.	.	.
18435	2470	1	Set	set	VB
18435	2470	2	the	the	DT
18435	2470	3	pudding	pudding	NN
18435	2470	4	in	in	IN
18435	2470	5	oven	oven	NNP
18435	2470	6	to	to	TO
18435	2470	7	bake	bake	VB
18435	2470	8	or	or	CC
18435	2470	9	before	before	IN
18435	2470	10	the	the	DT
18435	2470	11	fire	fire	NN
18435	2470	12	under	under	IN
18435	2470	13	the	the	DT
18435	2470	14	roasting	roast	VBG
18435	2470	15	meat	meat	NN
18435	2470	16	.	.	.
18435	2471	1	When	when	WRB
18435	2471	2	ready	ready	JJ
18435	2471	3	to	to	TO
18435	2471	4	serve	serve	VB
18435	2471	5	cut	cut	VBN
18435	2471	6	the	the	DT
18435	2471	7	pudding	pudding	NN
18435	2471	8	into	into	IN
18435	2471	9	squares	square	NNS
18435	2471	10	and	and	CC
18435	2471	11	send	send	VB
18435	2471	12	to	to	IN
18435	2471	13	the	the	DT
18435	2471	14	table	table	NN
18435	2471	15	on	on	IN
18435	2471	16	a	a	DT
18435	2471	17	separate	separate	JJ
18435	2471	18	dish	dish	NN
18435	2471	19	.	.	.
18435	2472	1	~APPLE	~apple	LS
18435	2472	2	PUDDING~--Butter	PUDDING~--Butter	:
18435	2472	3	a	a	DT
18435	2472	4	pudding	pudding	JJ
18435	2472	5	dish	dish	NN
18435	2472	6	and	and	CC
18435	2472	7	line	line	VB
18435	2472	8	it	-PRON-	PRP
18435	2472	9	with	with	IN
18435	2472	10	slices	slice	NNS
18435	2472	11	of	of	IN
18435	2472	12	toasted	toast	VBN
18435	2472	13	stale	stale	JJ
18435	2472	14	bread	bread	NN
18435	2472	15	buttered	butter	VBN
18435	2472	16	and	and	CC
18435	2472	17	wet	wet	JJ
18435	2472	18	with	with	IN
18435	2472	19	milk	milk	NN
18435	2472	20	.	.	.
18435	2473	1	Over	over	IN
18435	2473	2	these	these	DT
18435	2473	3	put	put	VBP
18435	2473	4	a	a	DT
18435	2473	5	thick	thick	JJ
18435	2473	6	layer	layer	NN
18435	2473	7	of	of	IN
18435	2473	8	peeled	peel	VBN
18435	2473	9	,	,	,
18435	2473	10	cored	core	VBN
18435	2473	11	,	,	,
18435	2473	12	and	and	CC
18435	2473	13	sliced	slice	VBD
18435	2473	14	tart	tart	JJ
18435	2473	15	apples	apple	NNS
18435	2473	16	,	,	,
18435	2473	17	and	and	CC
18435	2473	18	sprinkle	sprinkle	VBP
18435	2473	19	generously	generously	RB
18435	2473	20	with	with	IN
18435	2473	21	granulated	granulated	JJ
18435	2473	22	sugar	sugar	NN
18435	2473	23	and	and	CC
18435	2473	24	cinnamon	cinnamon	NN
18435	2473	25	or	or	CC
18435	2473	26	nutmeg	nutmeg	NN
18435	2473	27	.	.	.
18435	2474	1	Over	over	IN
18435	2474	2	these	these	DT
18435	2474	3	put	put	VBP
18435	2474	4	a	a	DT
18435	2474	5	cover	cover	NN
18435	2474	6	of	of	IN
18435	2474	7	more	more	JJR
18435	2474	8	toast	toast	NN
18435	2474	9	buttered	butter	VBN
18435	2474	10	,	,	,
18435	2474	11	moistened	moisten	VBN
18435	2474	12	and	and	CC
18435	2474	13	sprinkled	sprinkle	VBN
18435	2474	14	with	with	IN
18435	2474	15	sugar	sugar	NN
18435	2474	16	.	.	.
18435	2475	1	Cover	cover	VB
18435	2475	2	with	with	IN
18435	2475	3	a	a	DT
18435	2475	4	plate	plate	NN
18435	2475	5	and	and	CC
18435	2475	6	bake	bake	VB
18435	2475	7	for	for	IN
18435	2475	8	two	two	CD
18435	2475	9	hours	hour	NNS
18435	2475	10	in	in	IN
18435	2475	11	a	a	DT
18435	2475	12	moderate	moderate	JJ
18435	2475	13	oven	oven	NN
18435	2475	14	,	,	,
18435	2475	15	taking	take	VBG
18435	2475	16	off	off	RP
18435	2475	17	the	the	DT
18435	2475	18	plate	plate	NN
18435	2475	19	toward	toward	IN
18435	2475	20	the	the	DT
18435	2475	21	last	last	JJ
18435	2475	22	that	that	IN
18435	2475	23	the	the	DT
18435	2475	24	top	top	NN
18435	2475	25	may	may	MD
18435	2475	26	brown	brown	VB
18435	2475	27	.	.	.
18435	2476	1	Serve	serve	VB
18435	2476	2	with	with	IN
18435	2476	3	maple	maple	NN
18435	2476	4	or	or	CC
18435	2476	5	other	other	JJ
18435	2476	6	syrup	syrup	NN
18435	2476	7	for	for	IN
18435	2476	8	sauce	sauce	NN
18435	2476	9	.	.	.
18435	2477	1	~APPLE	~APPLE	NNP
18435	2477	2	PUDDING~--Four	pudding~--four	CD
18435	2477	3	cups	cup	NNS
18435	2477	4	flour	flour	NN
18435	2477	5	,	,	,
18435	2477	6	one	one	CD
18435	2477	7	level	level	NN
18435	2477	8	teaspoon	teaspoon	NN
18435	2477	9	salt	salt	NN
18435	2477	10	,	,	,
18435	2477	11	six	six	CD
18435	2477	12	level	level	NN
18435	2477	13	teaspoons	teaspoon	NNS
18435	2477	14	baking	bake	VBG
18435	2477	15	powder	powder	NN
18435	2477	16	,	,	,
18435	2477	17	four	four	CD
18435	2477	18	level	level	NN
18435	2477	19	tablespoons	tablespoon	NNS
18435	2477	20	butter	butter	NN
18435	2477	21	,	,	,
18435	2477	22	two	two	CD
18435	2477	23	cups	cup	NNS
18435	2477	24	milk	milk	NN
18435	2477	25	,	,	,
18435	2477	26	two	two	CD
18435	2477	27	cups	cup	NNS
18435	2477	28	finely	finely	RB
18435	2477	29	chopped	chop	VBD
18435	2477	30	apple	apple	NN
18435	2477	31	,	,	,
18435	2477	32	one	one	CD
18435	2477	33	-	-	HYPH
18435	2477	34	half	half	NN
18435	2477	35	cup	cup	NN
18435	2477	36	butter	butter	NN
18435	2477	37	,	,	,
18435	2477	38	two	two	CD
18435	2477	39	cups	cup	NNS
18435	2477	40	sugar	sugar	NN
18435	2477	41	,	,	,
18435	2477	42	one	one	CD
18435	2477	43	and	and	CC
18435	2477	44	one	one	CD
18435	2477	45	-	-	HYPH
18435	2477	46	half	half	NN
18435	2477	47	quarts	quart	NNS
18435	2477	48	water	water	NN
18435	2477	49	.	.	.
18435	2478	1	Sift	sift	VB
18435	2478	2	together	together	RB
18435	2478	3	the	the	DT
18435	2478	4	flour	flour	NN
18435	2478	5	,	,	,
18435	2478	6	salt	salt	NN
18435	2478	7	,	,	,
18435	2478	8	and	and	CC
18435	2478	9	baking	baking	NN
18435	2478	10	powder	powder	NN
18435	2478	11	.	.	.
18435	2479	1	Work	work	VB
18435	2479	2	in	in	IN
18435	2479	3	the	the	DT
18435	2479	4	butter	butter	NN
18435	2479	5	with	with	IN
18435	2479	6	the	the	DT
18435	2479	7	fingers	finger	NNS
18435	2479	8	and	and	CC
18435	2479	9	add	add	VB
18435	2479	10	the	the	DT
18435	2479	11	milk	milk	NN
18435	2479	12	.	.	.
18435	2480	1	Mix	mix	VB
18435	2480	2	well	well	RB
18435	2480	3	,	,	,
18435	2480	4	turn	turn	VB
18435	2480	5	onto	onto	IN
18435	2480	6	floured	floured	JJ
18435	2480	7	board	board	NN
18435	2480	8	,	,	,
18435	2480	9	roll	roll	VB
18435	2480	10	out	out	RP
18435	2480	11	one	one	CD
18435	2480	12	-	-	HYPH
18435	2480	13	half	half	NN
18435	2480	14	inch	inch	NN
18435	2480	15	thick	thick	JJ
18435	2480	16	,	,	,
18435	2480	17	cover	cover	VBP
18435	2480	18	with	with	IN
18435	2480	19	the	the	DT
18435	2480	20	apple	apple	NN
18435	2480	21	and	and	CC
18435	2480	22	roll	roll	VB
18435	2480	23	up	up	RP
18435	2480	24	like	like	IN
18435	2480	25	a	a	DT
18435	2480	26	jelly	jelly	JJ
18435	2480	27	roll	roll	NN
18435	2480	28	.	.	.
18435	2481	1	Press	press	VB
18435	2481	2	the	the	DT
18435	2481	3	ends	end	NNS
18435	2481	4	together	together	RB
18435	2481	5	and	and	CC
18435	2481	6	press	press	VB
18435	2481	7	down	down	RP
18435	2481	8	the	the	DT
18435	2481	9	side	side	NN
18435	2481	10	,	,	,
18435	2481	11	to	to	TO
18435	2481	12	keep	keep	VB
18435	2481	13	the	the	DT
18435	2481	14	apple	apple	NN
18435	2481	15	in	in	IN
18435	2481	16	.	.	.
18435	2482	1	Place	place	NN
18435	2482	2	in	in	IN
18435	2482	3	a	a	DT
18435	2482	4	buttered	butter	VBN
18435	2482	5	pan	pan	NN
18435	2482	6	and	and	CC
18435	2482	7	add	add	VB
18435	2482	8	the	the	DT
18435	2482	9	butter	butter	NN
18435	2482	10	,	,	,
18435	2482	11	sugar	sugar	NN
18435	2482	12	and	and	CC
18435	2482	13	water	water	NN
18435	2482	14	.	.	.
18435	2483	1	Bake	bake	VB
18435	2483	2	in	in	IN
18435	2483	3	a	a	DT
18435	2483	4	moderate	moderate	JJ
18435	2483	5	oven	oven	NN
18435	2483	6	for	for	IN
18435	2483	7	one	one	CD
18435	2483	8	and	and	CC
18435	2483	9	one	one	CD
18435	2483	10	-	-	HYPH
18435	2483	11	half	half	NN
18435	2483	12	hours	hour	NNS
18435	2483	13	.	.	.
18435	2484	1	~APPLE	~apple	LS
18435	2484	2	SPONGE	SPONGE	NNS
18435	2484	3	PUDDING~--One	pudding~--one	CD
18435	2484	4	cup	cup	NN
18435	2484	5	of	of	IN
18435	2484	6	sifted	sift	VBN
18435	2484	7	pastry	pastry	NN
18435	2484	8	flour	flour	NN
18435	2484	9	and	and	CC
18435	2484	10	one	one	CD
18435	2484	11	level	level	NN
18435	2484	12	teaspoon	teaspoon	NN
18435	2484	13	of	of	IN
18435	2484	14	baking	baking	NN
18435	2484	15	powder	powder	NN
18435	2484	16	.	.	.
18435	2485	1	Beat	beat	VB
18435	2485	2	the	the	DT
18435	2485	3	yolks	yolk	NNS
18435	2485	4	of	of	IN
18435	2485	5	three	three	CD
18435	2485	6	eggs	egg	NNS
18435	2485	7	until	until	IN
18435	2485	8	light	light	NN
18435	2485	9	colored	color	VBN
18435	2485	10	,	,	,
18435	2485	11	add	add	VB
18435	2485	12	one	one	CD
18435	2485	13	cup	cup	NN
18435	2485	14	of	of	IN
18435	2485	15	sugar	sugar	NN
18435	2485	16	and	and	CC
18435	2485	17	the	the	DT
18435	2485	18	juice	juice	NN
18435	2485	19	of	of	IN
18435	2485	20	one	one	CD
18435	2485	21	lemon	lemon	NN
18435	2485	22	.	.	.
18435	2486	1	Fold	fold	VB
18435	2486	2	in	in	IN
18435	2486	3	the	the	DT
18435	2486	4	stiffly	stiffly	NN
18435	2486	5	beaten	beat	VBN
18435	2486	6	whites	white	NNS
18435	2486	7	of	of	IN
18435	2486	8	the	the	DT
18435	2486	9	three	three	CD
18435	2486	10	eggs	egg	NNS
18435	2486	11	and	and	CC
18435	2486	12	then	then	RB
18435	2486	13	the	the	DT
18435	2486	14	flour	flour	NN
18435	2486	15	.	.	.
18435	2487	1	Spread	spread	VB
18435	2487	2	the	the	DT
18435	2487	3	batter	batter	NN
18435	2487	4	thinly	thinly	RB
18435	2487	5	on	on	IN
18435	2487	6	a	a	DT
18435	2487	7	large	large	JJ
18435	2487	8	shallow	shallow	JJ
18435	2487	9	pan	pan	NN
18435	2487	10	and	and	CC
18435	2487	11	bake	bake	VB
18435	2487	12	about	about	RB
18435	2487	13	twenty	twenty	CD
18435	2487	14	minutes	minute	NNS
18435	2487	15	in	in	IN
18435	2487	16	a	a	DT
18435	2487	17	moderate	moderate	JJ
18435	2487	18	oven	oven	NN
18435	2487	19	.	.	.
18435	2488	1	Turn	turn	VB
18435	2488	2	out	out	IN
18435	2488	3	of	of	IN
18435	2488	4	the	the	DT
18435	2488	5	pan	pan	NN
18435	2488	6	,	,	,
18435	2488	7	trim	trim	VB
18435	2488	8	off	off	RP
18435	2488	9	any	any	DT
18435	2488	10	hard	hard	JJ
18435	2488	11	edges	edge	NNS
18435	2488	12	,	,	,
18435	2488	13	spread	spread	VBN
18435	2488	14	with	with	IN
18435	2488	15	stewed	stew	VBN
18435	2488	16	sweetened	sweeten	VBN
18435	2488	17	and	and	CC
18435	2488	18	flavored	flavor	VBN
18435	2488	19	apples	apple	NNS
18435	2488	20	,	,	,
18435	2488	21	and	and	CC
18435	2488	22	roll	roll	VB
18435	2488	23	up	up	RP
18435	2488	24	at	at	IN
18435	2488	25	once	once	RB
18435	2488	26	like	like	IN
18435	2488	27	a	a	DT
18435	2488	28	jelly	jelly	JJ
18435	2488	29	roll	roll	NN
18435	2488	30	.	.	.
18435	2489	1	Serve	serve	VB
18435	2489	2	with	with	IN
18435	2489	3	a	a	DT
18435	2489	4	liquid	liquid	JJ
18435	2489	5	sauce	sauce	NN
18435	2489	6	or	or	CC
18435	2489	7	a	a	DT
18435	2489	8	syrup	syrup	NN
18435	2489	9	of	of	IN
18435	2489	10	sugar	sugar	NN
18435	2489	11	and	and	CC
18435	2489	12	water	water	NN
18435	2489	13	.	.	.
18435	2490	1	~BAKED	~BAKED	NFP
18435	2490	2	CHERRY	CHERRY	NNP
18435	2490	3	PUDDING~--Cream	pudding~--cream	ADD
18435	2490	4	one	one	CD
18435	2490	5	-	-	HYPH
18435	2490	6	quarter	quarter	NN
18435	2490	7	cup	cup	NN
18435	2490	8	of	of	IN
18435	2490	9	butter	butter	NN
18435	2490	10	with	with	IN
18435	2490	11	one	one	CD
18435	2490	12	-	-	HYPH
18435	2490	13	half	half	NN
18435	2490	14	cup	cup	NN
18435	2490	15	of	of	IN
18435	2490	16	sugar	sugar	NN
18435	2490	17	,	,	,
18435	2490	18	add	add	VB
18435	2490	19	the	the	DT
18435	2490	20	yolks	yolk	NNS
18435	2490	21	of	of	IN
18435	2490	22	two	two	CD
18435	2490	23	eggs	egg	NNS
18435	2490	24	beaten	beat	VBN
18435	2490	25	very	very	RB
18435	2490	26	light	light	JJ
18435	2490	27	,	,	,
18435	2490	28	two	two	CD
18435	2490	29	cups	cup	NNS
18435	2490	30	of	of	IN
18435	2490	31	milk	milk	NN
18435	2490	32	,	,	,
18435	2490	33	two	two	CD
18435	2490	34	cups	cup	NNS
18435	2490	35	of	of	IN
18435	2490	36	flour	flour	NN
18435	2490	37	sifted	sift	VBN
18435	2490	38	twice	twice	RB
18435	2490	39	with	with	IN
18435	2490	40	four	four	CD
18435	2490	41	level	level	NN
18435	2490	42	teaspoons	teaspoon	NNS
18435	2490	43	of	of	IN
18435	2490	44	baking	bake	VBG
18435	2490	45	powder	powder	NN
18435	2490	46	,	,	,
18435	2490	47	and	and	CC
18435	2490	48	last	last	RB
18435	2490	49	,	,	,
18435	2490	50	the	the	DT
18435	2490	51	whites	white	NNS
18435	2490	52	of	of	IN
18435	2490	53	the	the	DT
18435	2490	54	eggs	egg	NNS
18435	2490	55	beaten	beat	VBN
18435	2490	56	stiff	stiff	JJ
18435	2490	57	.	.	.
18435	2491	1	Stone	stone	NN
18435	2491	2	cherries	cherrie	VBZ
18435	2491	3	to	to	TO
18435	2491	4	measure	measure	VB
18435	2491	5	three	three	CD
18435	2491	6	cups	cup	NNS
18435	2491	7	,	,	,
18435	2491	8	drain	drain	VB
18435	2491	9	off	off	RP
18435	2491	10	the	the	DT
18435	2491	11	juice	juice	NN
18435	2491	12	and	and	CC
18435	2491	13	put	put	VB
18435	2491	14	them	-PRON-	PRP
18435	2491	15	into	into	IN
18435	2491	16	a	a	DT
18435	2491	17	pudding	pudding	JJ
18435	2491	18	dish	dish	NN
18435	2491	19	.	.	.
18435	2492	1	~BAKED	~BAKED	NFP
18435	2492	2	PUDDING~--Stir	pudding~--stir	CD
18435	2492	3	one	one	CD
18435	2492	4	-	-	HYPH
18435	2492	5	half	half	NN
18435	2492	6	cup	cup	NN
18435	2492	7	of	of	IN
18435	2492	8	flour	flour	NN
18435	2492	9	smooth	smooth	JJ
18435	2492	10	in	in	IN
18435	2492	11	one	one	CD
18435	2492	12	cup	cup	NN
18435	2492	13	of	of	IN
18435	2492	14	cold	cold	JJ
18435	2492	15	milk	milk	NN
18435	2492	16	,	,	,
18435	2492	17	add	add	VB
18435	2492	18	two	two	CD
18435	2492	19	unbeaten	unbeaten	JJ
18435	2492	20	eggs	egg	NNS
18435	2492	21	and	and	CC
18435	2492	22	beat	beat	VBD
18435	2492	23	several	several	JJ
18435	2492	24	minutes	minute	NNS
18435	2492	25	,	,	,
18435	2492	26	then	then	RB
18435	2492	27	add	add	VB
18435	2492	28	one	one	CD
18435	2492	29	cup	cup	NN
18435	2492	30	more	more	JJR
18435	2492	31	of	of	IN
18435	2492	32	milk	milk	NN
18435	2492	33	and	and	CC
18435	2492	34	a	a	DT
18435	2492	35	saltspoon	saltspoon	NN
18435	2492	36	of	of	IN
18435	2492	37	salt	salt	NN
18435	2492	38	.	.	.
18435	2493	1	Stir	stir	VB
18435	2493	2	together	together	RB
18435	2493	3	,	,	,
18435	2493	4	pour	pour	VBP
18435	2493	5	into	into	IN
18435	2493	6	a	a	DT
18435	2493	7	buttered	butter	VBN
18435	2493	8	baking	baking	NN
18435	2493	9	dish	dish	NN
18435	2493	10	and	and	CC
18435	2493	11	set	set	VBD
18435	2493	12	directly	directly	RB
18435	2493	13	into	into	IN
18435	2493	14	the	the	DT
18435	2493	15	oven	oven	NN
18435	2493	16	.	.	.
18435	2494	1	Serve	serve	VB
18435	2494	2	with	with	IN
18435	2494	3	lemon	lemon	NN
18435	2494	4	thickened	thicken	VBN
18435	2494	5	sauce	sauce	NN
18435	2494	6	.	.	.
18435	2495	1	~COCOA	~COCOA	NFP
18435	2495	2	RICE	RICE	VBD
18435	2495	3	MERINGUE~--Heat	MERINGUE~--Heat	NNP
18435	2495	4	one	one	CD
18435	2495	5	pint	pint	NN
18435	2495	6	of	of	IN
18435	2495	7	milk	milk	NN
18435	2495	8	,	,	,
18435	2495	9	add	add	VB
18435	2495	10	one	one	CD
18435	2495	11	-	-	HYPH
18435	2495	12	quarter	quarter	NN
18435	2495	13	cup	cup	NN
18435	2495	14	of	of	IN
18435	2495	15	washed	wash	VBN
18435	2495	16	rice	rice	NN
18435	2495	17	and	and	CC
18435	2495	18	a	a	DT
18435	2495	19	saltspoon	saltspoon	NN
18435	2495	20	of	of	IN
18435	2495	21	salt	salt	NN
18435	2495	22	.	.	.
18435	2496	1	Cook	cook	VB
18435	2496	2	until	until	IN
18435	2496	3	tender	tender	NN
18435	2496	4	.	.	.
18435	2497	1	Add	add	VB
18435	2497	2	one	one	CD
18435	2497	3	level	level	NN
18435	2497	4	tablespoon	tablespoon	NN
18435	2497	5	of	of	IN
18435	2497	6	butter	butter	NN
18435	2497	7	,	,	,
18435	2497	8	one	one	CD
18435	2497	9	-	-	HYPH
18435	2497	10	half	half	NN
18435	2497	11	cup	cup	NN
18435	2497	12	of	of	IN
18435	2497	13	seeded	seeded	JJ
18435	2497	14	raisins	raisin	NNS
18435	2497	15	,	,	,
18435	2497	16	half	half	PDT
18435	2497	17	a	a	DT
18435	2497	18	teaspoon	teaspoon	NN
18435	2497	19	of	of	IN
18435	2497	20	vanilla	vanilla	NN
18435	2497	21	,	,	,
18435	2497	22	and	and	CC
18435	2497	23	one	one	CD
18435	2497	24	slightly	slightly	RB
18435	2497	25	rounding	round	VBG
18435	2497	26	tablespoon	tablespoon	NN
18435	2497	27	of	of	IN
18435	2497	28	cocoa	cocoa	NN
18435	2497	29	,	,	,
18435	2497	30	cook	cook	VB
18435	2497	31	five	five	CD
18435	2497	32	minutes	minute	NNS
18435	2497	33	.	.	.
18435	2498	1	Fold	fold	VB
18435	2498	2	in	in	IN
18435	2498	3	the	the	DT
18435	2498	4	stiffly	stiffly	NN
18435	2498	5	beaten	beat	VBN
18435	2498	6	whites	white	NNS
18435	2498	7	of	of	IN
18435	2498	8	two	two	CD
18435	2498	9	eggs	egg	NNS
18435	2498	10	and	and	CC
18435	2498	11	one	one	CD
18435	2498	12	-	-	HYPH
18435	2498	13	half	half	NN
18435	2498	14	cup	cup	NN
18435	2498	15	of	of	IN
18435	2498	16	beaten	beat	VBN
18435	2498	17	cream	cream	NN
18435	2498	18	.	.	.
18435	2499	1	Turn	turn	VB
18435	2499	2	into	into	IN
18435	2499	3	a	a	DT
18435	2499	4	buttered	butter	VBN
18435	2499	5	baking	baking	NN
18435	2499	6	dish	dish	NN
18435	2499	7	,	,	,
18435	2499	8	cover	cover	VB
18435	2499	9	with	with	IN
18435	2499	10	the	the	DT
18435	2499	11	whites	white	NNS
18435	2499	12	of	of	IN
18435	2499	13	three	three	CD
18435	2499	14	eggs	egg	NNS
18435	2499	15	beaten	beat	VBN
18435	2499	16	stiff	stiff	JJ
18435	2499	17	,	,	,
18435	2499	18	with	with	IN
18435	2499	19	one	one	CD
18435	2499	20	-	-	HYPH
18435	2499	21	third	third	NN
18435	2499	22	cup	cup	NN
18435	2499	23	of	of	IN
18435	2499	24	powdered	powdered	JJ
18435	2499	25	sugar	sugar	NN
18435	2499	26	and	and	CC
18435	2499	27	a	a	DT
18435	2499	28	level	level	NN
18435	2499	29	tablespoon	tablespoon	NN
18435	2499	30	of	of	IN
18435	2499	31	cocoa	cocoa	NN
18435	2499	32	.	.	.
18435	2500	1	Set	Set	VBN
18435	2500	2	in	in	IN
18435	2500	3	a	a	DT
18435	2500	4	moderate	moderate	JJ
18435	2500	5	oven	oven	NN
18435	2500	6	for	for	IN
18435	2500	7	a	a	DT
18435	2500	8	few	few	JJ
18435	2500	9	minutes	minute	NNS
18435	2500	10	until	until	IN
18435	2500	11	the	the	DT
18435	2500	12	meringue	meringue	NN
18435	2500	13	is	be	VBZ
18435	2500	14	cooked	cook	VBN
18435	2500	15	.	.	.
18435	2501	1	~COTTAGE	~COTTAGE	NFP
18435	2501	2	PUDDING~--Beat	pudding~--beat	VB
18435	2501	3	the	the	DT
18435	2501	4	yolk	yolk	NN
18435	2501	5	of	of	IN
18435	2501	6	one	one	CD
18435	2501	7	egg	egg	NN
18435	2501	8	,	,	,
18435	2501	9	add	add	VB
18435	2501	10	one	one	CD
18435	2501	11	cup	cup	NN
18435	2501	12	of	of	IN
18435	2501	13	granulated	granulate	VBN
18435	2501	14	sugar	sugar	NN
18435	2501	15	,	,	,
18435	2501	16	one	one	CD
18435	2501	17	-	-	HYPH
18435	2501	18	half	half	NN
18435	2501	19	cup	cup	NN
18435	2501	20	of	of	IN
18435	2501	21	milk	milk	NN
18435	2501	22	,	,	,
18435	2501	23	one	one	CD
18435	2501	24	and	and	CC
18435	2501	25	one	one	CD
18435	2501	26	-	-	HYPH
18435	2501	27	half	half	NN
18435	2501	28	cups	cup	NNS
18435	2501	29	of	of	IN
18435	2501	30	flour	flour	NN
18435	2501	31	in	in	IN
18435	2501	32	two	two	CD
18435	2501	33	spoons	spoon	NNS
18435	2501	34	of	of	IN
18435	2501	35	baking	baking	NN
18435	2501	36	powder	powder	NN
18435	2501	37	,	,	,
18435	2501	38	stir	stir	VB
18435	2501	39	in	in	IN
18435	2501	40	the	the	DT
18435	2501	41	white	white	NN
18435	2501	42	of	of	IN
18435	2501	43	one	one	CD
18435	2501	44	egg	egg	NNP
18435	2501	45	beaten	beat	VBN
18435	2501	46	stiff	stiff	JJ
18435	2501	47	.	.	.
18435	2502	1	Bake	bake	VB
18435	2502	2	in	in	IN
18435	2502	3	a	a	DT
18435	2502	4	moderate	moderate	JJ
18435	2502	5	oven	oven	NN
18435	2502	6	.	.	.
18435	2503	1	~CRANBERRY	~CRANBERRY	NFP
18435	2503	2	AND	and	CC
18435	2503	3	CUSTARD	CUSTARD	NNP
18435	2503	4	PUDDING~--Here	pudding~--here	ADD
18435	2503	5	is	be	VBZ
18435	2503	6	a	a	DT
18435	2503	7	new	new	JJ
18435	2503	8	suggestion	suggestion	NN
18435	2503	9	which	which	WDT
18435	2503	10	comes	come	VBZ
18435	2503	11	from	from	IN
18435	2503	12	a	a	DT
18435	2503	13	high	high	JJ
18435	2503	14	authority	authority	NN
18435	2503	15	.	.	.
18435	2504	1	Take	take	VB
18435	2504	2	one	one	CD
18435	2504	3	sugar	sugar	NN
18435	2504	4	cooky	cooky	NN
18435	2504	5	or	or	CC
18435	2504	6	four	four	CD
18435	2504	7	lady	lady	NN
18435	2504	8	fingers	finger	NNS
18435	2504	9	,	,	,
18435	2504	10	if	if	IN
18435	2504	11	you	-PRON-	PRP
18435	2504	12	have	have	VBP
18435	2504	13	them	-PRON-	PRP
18435	2504	14	,	,	,
18435	2504	15	and	and	CC
18435	2504	16	crumble	crumble	VB
18435	2504	17	into	into	IN
18435	2504	18	a	a	DT
18435	2504	19	baking	baking	NN
18435	2504	20	dish	dish	NN
18435	2504	21	.	.	.
18435	2505	1	Cover	cover	VB
18435	2505	2	with	with	IN
18435	2505	3	a	a	DT
18435	2505	4	thin	thin	JJ
18435	2505	5	layer	layer	NN
18435	2505	6	of	of	IN
18435	2505	7	cranberry	cranberry	NN
18435	2505	8	preserves	preserve	NNS
18435	2505	9	or	or	CC
18435	2505	10	jelly	jelly	NN
18435	2505	11	,	,	,
18435	2505	12	dot	dot	NN
18435	2505	13	with	with	IN
18435	2505	14	small	small	JJ
18435	2505	15	lumps	lump	NNS
18435	2505	16	of	of	IN
18435	2505	17	butter	butter	NN
18435	2505	18	and	and	CC
18435	2505	19	add	add	VB
18435	2505	20	a	a	DT
18435	2505	21	sprinkle	sprinkle	NN
18435	2505	22	of	of	IN
18435	2505	23	cinnamon	cinnamon	NN
18435	2505	24	.	.	.
18435	2506	1	Beat	beat	VB
18435	2506	2	three	three	CD
18435	2506	3	eggs	egg	NNS
18435	2506	4	(	(	-LRB-
18435	2506	5	separately	separately	RB
18435	2506	6	)	)	-RRB-
18435	2506	7	very	very	RB
18435	2506	8	lightly	lightly	RB
18435	2506	9	,	,	,
18435	2506	10	add	add	VB
18435	2506	11	two	two	CD
18435	2506	12	tablespoonfuls	tablespoonful	NNS
18435	2506	13	of	of	IN
18435	2506	14	sugar	sugar	NN
18435	2506	15	and	and	CC
18435	2506	16	two	two	CD
18435	2506	17	cupfuls	cupful	NNS
18435	2506	18	of	of	IN
18435	2506	19	milk	milk	NN
18435	2506	20	.	.	.
18435	2507	1	Pour	pour	VB
18435	2507	2	over	over	IN
18435	2507	3	the	the	DT
18435	2507	4	fruit	fruit	NN
18435	2507	5	and	and	CC
18435	2507	6	cake	cake	NN
18435	2507	7	,	,	,
18435	2507	8	bake	bake	VBP
18435	2507	9	as	as	IN
18435	2507	10	a	a	DT
18435	2507	11	custard	custard	NN
18435	2507	12	and	and	CC
18435	2507	13	serve	serve	VB
18435	2507	14	with	with	IN
18435	2507	15	whipped	whip	VBN
18435	2507	16	cream	cream	NN
18435	2507	17	.	.	.
18435	2508	1	~CUSTARD	~CUSTARD	NFP
18435	2508	2	PUDDING~--Line	PUDDING~--Line	VBG
18435	2508	3	a	a	DT
18435	2508	4	baking	baking	NN
18435	2508	5	dish	dish	NN
18435	2508	6	with	with	IN
18435	2508	7	slices	slice	NNS
18435	2508	8	of	of	IN
18435	2508	9	sponge	sponge	JJ
18435	2508	10	cake	cake	NN
18435	2508	11	.	.	.
18435	2509	1	Make	make	VB
18435	2509	2	a	a	DT
18435	2509	3	boiled	boil	VBN
18435	2509	4	custard	custard	NN
18435	2509	5	with	with	IN
18435	2509	6	four	four	CD
18435	2509	7	cups	cup	NNS
18435	2509	8	of	of	IN
18435	2509	9	milk	milk	NN
18435	2509	10	and	and	CC
18435	2509	11	the	the	DT
18435	2509	12	yolks	yolk	NNS
18435	2509	13	of	of	IN
18435	2509	14	five	five	CD
18435	2509	15	eggs	egg	NNS
18435	2509	16	,	,	,
18435	2509	17	one	one	CD
18435	2509	18	-	-	HYPH
18435	2509	19	half	half	NN
18435	2509	20	cup	cup	NN
18435	2509	21	of	of	IN
18435	2509	22	sugar	sugar	NN
18435	2509	23	,	,	,
18435	2509	24	and	and	CC
18435	2509	25	flavored	flavor	VBN
18435	2509	26	with	with	IN
18435	2509	27	vanilla	vanilla	NN
18435	2509	28	.	.	.
18435	2510	1	Pour	pour	VB
18435	2510	2	the	the	DT
18435	2510	3	custard	custard	NN
18435	2510	4	into	into	IN
18435	2510	5	the	the	DT
18435	2510	6	baking	baking	NN
18435	2510	7	dish	dish	NN
18435	2510	8	.	.	.
18435	2511	1	Beat	beat	VB
18435	2511	2	the	the	DT
18435	2511	3	whites	white	NNS
18435	2511	4	of	of	IN
18435	2511	5	the	the	DT
18435	2511	6	eggs	egg	NNS
18435	2511	7	to	to	IN
18435	2511	8	a	a	DT
18435	2511	9	stiff	stiff	JJ
18435	2511	10	froth	froth	NN
18435	2511	11	with	with	IN
18435	2511	12	one	one	CD
18435	2511	13	-	-	HYPH
18435	2511	14	half	half	NN
18435	2511	15	cup	cup	NN
18435	2511	16	of	of	IN
18435	2511	17	powdered	powdered	JJ
18435	2511	18	sugar	sugar	NN
18435	2511	19	and	and	CC
18435	2511	20	spread	spread	VBD
18435	2511	21	over	over	IN
18435	2511	22	the	the	DT
18435	2511	23	top	top	NN
18435	2511	24	.	.	.
18435	2512	1	Set	Set	VBN
18435	2512	2	in	in	IN
18435	2512	3	a	a	DT
18435	2512	4	very	very	RB
18435	2512	5	slow	slow	JJ
18435	2512	6	oven	oven	NN
18435	2512	7	to	to	TO
18435	2512	8	brown	brown	VB
18435	2512	9	slightly	slightly	RB
18435	2512	10	.	.	.
18435	2513	1	~DATE	~DATE	NFP
18435	2513	2	MERINGUE~--Beat	meringue~--beat	VB
18435	2513	3	the	the	DT
18435	2513	4	whites	white	NNS
18435	2513	5	of	of	IN
18435	2513	6	five	five	CD
18435	2513	7	eggs	egg	NNS
18435	2513	8	until	until	IN
18435	2513	9	stiff	stiff	JJ
18435	2513	10	,	,	,
18435	2513	11	add	add	VB
18435	2513	12	three	three	CD
18435	2513	13	rounding	round	VBG
18435	2513	14	tablespoons	tablespoon	NNS
18435	2513	15	of	of	IN
18435	2513	16	powdered	powdered	JJ
18435	2513	17	sugar	sugar	NN
18435	2513	18	,	,	,
18435	2513	19	and	and	CC
18435	2513	20	beat	beat	VBD
18435	2513	21	again	again	RB
18435	2513	22	.	.	.
18435	2514	1	Add	add	VB
18435	2514	2	a	a	DT
18435	2514	3	teaspoon	teaspoon	NN
18435	2514	4	of	of	IN
18435	2514	5	lemon	lemon	NN
18435	2514	6	juice	juice	NN
18435	2514	7	and	and	CC
18435	2514	8	a	a	DT
18435	2514	9	half	half	NN
18435	2514	10	a	a	DT
18435	2514	11	pound	pound	NN
18435	2514	12	of	of	IN
18435	2514	13	stoned	stone	VBN
18435	2514	14	and	and	CC
18435	2514	15	chopped	chop	VBN
18435	2514	16	dates	date	NNS
18435	2514	17	.	.	.
18435	2515	1	Turn	turn	VB
18435	2515	2	into	into	IN
18435	2515	3	a	a	DT
18435	2515	4	buttered	butter	VBN
18435	2515	5	baking	baking	NN
18435	2515	6	dish	dish	NN
18435	2515	7	and	and	CC
18435	2515	8	bake	bake	VB
18435	2515	9	fifteen	fifteen	JJ
18435	2515	10	minutes	minute	NNS
18435	2515	11	in	in	IN
18435	2515	12	a	a	DT
18435	2515	13	moderate	moderate	JJ
18435	2515	14	oven	oven	NN
18435	2515	15	.	.	.
18435	2516	1	Serve	serve	VB
18435	2516	2	with	with	IN
18435	2516	3	a	a	DT
18435	2516	4	boiled	boil	VBN
18435	2516	5	custard	custard	NN
18435	2516	6	.	.	.
18435	2517	1	~EGG	~EGG	NFP
18435	2517	2	SOUFFLE~--Make	SOUFFLE~--Make	VBG
18435	2517	3	a	a	DT
18435	2517	4	sauce	sauce	NN
18435	2517	5	from	from	IN
18435	2517	6	one	one	CD
18435	2517	7	cup	cup	NN
18435	2517	8	of	of	IN
18435	2517	9	hot	hot	JJ
18435	2517	10	milk	milk	NN
18435	2517	11	and	and	CC
18435	2517	12	two	two	CD
18435	2517	13	level	level	NN
18435	2517	14	tablespoons	tablespoon	NNS
18435	2517	15	each	each	DT
18435	2517	16	of	of	IN
18435	2517	17	butter	butter	NN
18435	2517	18	and	and	CC
18435	2517	19	flour	flour	NN
18435	2517	20	,	,	,
18435	2517	21	cooked	cook	VBN
18435	2517	22	together	together	RB
18435	2517	23	five	five	CD
18435	2517	24	minutes	minute	NNS
18435	2517	25	in	in	IN
18435	2517	26	a	a	DT
18435	2517	27	double	double	JJ
18435	2517	28	boiler	boiler	NN
18435	2517	29	.	.	.
18435	2518	1	Add	add	VB
18435	2518	2	the	the	DT
18435	2518	3	yolks	yolk	NNS
18435	2518	4	of	of	IN
18435	2518	5	four	four	CD
18435	2518	6	eggs	egg	NNS
18435	2518	7	beaten	beat	VBN
18435	2518	8	well	well	RB
18435	2518	9	,	,	,
18435	2518	10	stir	stir	VB
18435	2518	11	enough	enough	JJ
18435	2518	12	to	to	TO
18435	2518	13	mix	mix	VB
18435	2518	14	well	well	RB
18435	2518	15	and	and	CC
18435	2518	16	remove	remove	VB
18435	2518	17	from	from	IN
18435	2518	18	the	the	DT
18435	2518	19	fire	fire	NN
18435	2518	20	.	.	.
18435	2519	1	Add	add	VB
18435	2519	2	half	half	PDT
18435	2519	3	a	a	DT
18435	2519	4	level	level	NN
18435	2519	5	teaspoon	teaspoon	NN
18435	2519	6	of	of	IN
18435	2519	7	salt	salt	NN
18435	2519	8	and	and	CC
18435	2519	9	a	a	DT
18435	2519	10	few	few	JJ
18435	2519	11	grains	grain	NNS
18435	2519	12	of	of	IN
18435	2519	13	cayenne	cayenne	NNS
18435	2519	14	.	.	.
18435	2520	1	Fold	fold	VB
18435	2520	2	in	in	IN
18435	2520	3	the	the	DT
18435	2520	4	whites	white	NNS
18435	2520	5	of	of	IN
18435	2520	6	the	the	DT
18435	2520	7	eggs	egg	NNS
18435	2520	8	beaten	beat	VBN
18435	2520	9	stiff	stiff	JJ
18435	2520	10	,	,	,
18435	2520	11	turn	turn	VBP
18435	2520	12	into	into	IN
18435	2520	13	a	a	DT
18435	2520	14	buttered	butter	VBN
18435	2520	15	dish	dish	NN
18435	2520	16	,	,	,
18435	2520	17	set	set	VBN
18435	2520	18	in	in	IN
18435	2520	19	a	a	DT
18435	2520	20	pan	pan	NN
18435	2520	21	of	of	IN
18435	2520	22	hot	hot	JJ
18435	2520	23	water	water	NN
18435	2520	24	,	,	,
18435	2520	25	and	and	CC
18435	2520	26	bake	bake	VB
18435	2520	27	in	in	RP
18435	2520	28	a	a	DT
18435	2520	29	slow	slow	JJ
18435	2520	30	oven	oven	NN
18435	2520	31	until	until	IN
18435	2520	32	firm	firm	NN
18435	2520	33	.	.	.
18435	2521	1	Serve	serve	VB
18435	2521	2	in	in	IN
18435	2521	3	the	the	DT
18435	2521	4	same	same	JJ
18435	2521	5	dish	dish	NN
18435	2521	6	.	.	.
18435	2522	1	~FRUIT	~FRUIT	NFP
18435	2522	2	PUDDING~--One	PUDDING~--One	NNS
18435	2522	3	and	and	CC
18435	2522	4	one	one	CD
18435	2522	5	-	-	HYPH
18435	2522	6	half	half	NN
18435	2522	7	cups	cup	NNS
18435	2522	8	flour	flour	NN
18435	2522	9	,	,	,
18435	2522	10	two	two	CD
18435	2522	11	and	and	CC
18435	2522	12	one	one	CD
18435	2522	13	-	-	HYPH
18435	2522	14	half	half	NN
18435	2522	15	cups	cup	NNS
18435	2522	16	raisins	raisin	NNS
18435	2522	17	,	,	,
18435	2522	18	one	one	CD
18435	2522	19	-	-	HYPH
18435	2522	20	half	half	NN
18435	2522	21	cup	cup	NN
18435	2522	22	molasses	molasse	NNS
18435	2522	23	,	,	,
18435	2522	24	one	one	CD
18435	2522	25	-	-	HYPH
18435	2522	26	half	half	NN
18435	2522	27	cup	cup	NN
18435	2522	28	milk	milk	NN
18435	2522	29	,	,	,
18435	2522	30	two	two	CD
18435	2522	31	tablespoons	tablespoon	NNS
18435	2522	32	butter	butter	NN
18435	2522	33	,	,	,
18435	2522	34	one	one	CD
18435	2522	35	teaspoon	teaspoon	NN
18435	2522	36	cinnamon	cinnamon	NN
18435	2522	37	,	,	,
18435	2522	38	one	one	CD
18435	2522	39	-	-	HYPH
18435	2522	40	half	half	NN
18435	2522	41	teaspoon	teaspoon	NN
18435	2522	42	allspice	allspice	NN
18435	2522	43	,	,	,
18435	2522	44	one	one	CD
18435	2522	45	-	-	HYPH
18435	2522	46	half	half	NN
18435	2522	47	teaspoon	teaspoon	NN
18435	2522	48	nutmeg	nutmeg	NN
18435	2522	49	,	,	,
18435	2522	50	one	one	CD
18435	2522	51	-	-	HYPH
18435	2522	52	half	half	NN
18435	2522	53	teaspoon	teaspoon	NN
18435	2522	54	salt	salt	NN
18435	2522	55	,	,	,
18435	2522	56	mix	mix	VB
18435	2522	57	all	all	RB
18435	2522	58	together	together	RB
18435	2522	59	,	,	,
18435	2522	60	one	one	CD
18435	2522	61	-	-	HYPH
18435	2522	62	half	half	NN
18435	2522	63	teaspoon	teaspoon	NN
18435	2522	64	soda	soda	NN
18435	2522	65	,	,	,
18435	2522	66	dissolved	dissolve	VBN
18435	2522	67	in	in	IN
18435	2522	68	hot	hot	JJ
18435	2522	69	water	water	NN
18435	2522	70	,	,	,
18435	2522	71	steam	steam	NN
18435	2522	72	two	two	CD
18435	2522	73	hours	hour	NNS
18435	2522	74	.	.	.
18435	2523	1	Hard	hard	JJ
18435	2523	2	or	or	CC
18435	2523	3	liquid	liquid	JJ
18435	2523	4	sauce	sauce	NN
18435	2523	5	,	,	,
18435	2523	6	or	or	CC
18435	2523	7	both	both	DT
18435	2523	8	.	.	.
18435	2524	1	~INDIAN	~indian	IN
18435	2524	2	TAPIOCA	TAPIOCA	NNP
18435	2524	3	PUDDING~--One	pudding~--one	CD
18435	2524	4	-	-	HYPH
18435	2524	5	third	third	JJ
18435	2524	6	cup	cup	NN
18435	2524	7	tapioca	tapioca	NN
18435	2524	8	,	,	,
18435	2524	9	one	one	CD
18435	2524	10	-	-	HYPH
18435	2524	11	fourth	fourth	NN
18435	2524	12	cup	cup	NN
18435	2524	13	cornmeal	cornmeal	NN
18435	2524	14	,	,	,
18435	2524	15	one	one	CD
18435	2524	16	quart	quart	NN
18435	2524	17	scalded	scald	VBN
18435	2524	18	milk	milk	NN
18435	2524	19	,	,	,
18435	2524	20	half	half	JJ
18435	2524	21	cup	cup	NN
18435	2524	22	molasses	molasse	NNS
18435	2524	23	,	,	,
18435	2524	24	two	two	CD
18435	2524	25	tablespoons	tablespoon	NNS
18435	2524	26	butter	butter	NN
18435	2524	27	,	,	,
18435	2524	28	one	one	CD
18435	2524	29	-	-	HYPH
18435	2524	30	half	half	NN
18435	2524	31	teaspoon	teaspoon	NN
18435	2524	32	salt	salt	NN
18435	2524	33	,	,	,
18435	2524	34	one	one	CD
18435	2524	35	teaspoon	teaspoon	NN
18435	2524	36	ginger	ginger	NN
18435	2524	37	and	and	CC
18435	2524	38	cinnamon	cinnamon	NN
18435	2524	39	mixed	mixed	JJ
18435	2524	40	,	,	,
18435	2524	41	one	one	CD
18435	2524	42	cup	cup	NN
18435	2524	43	cold	cold	JJ
18435	2524	44	milk	milk	NN
18435	2524	45	.	.	.
18435	2525	1	Soak	soak	VB
18435	2525	2	the	the	DT
18435	2525	3	tapioca	tapioca	NN
18435	2525	4	in	in	IN
18435	2525	5	cold	cold	JJ
18435	2525	6	water	water	NN
18435	2525	7	for	for	IN
18435	2525	8	one	one	CD
18435	2525	9	hour	hour	NN
18435	2525	10	,	,	,
18435	2525	11	then	then	RB
18435	2525	12	drain	drain	VB
18435	2525	13	.	.	.
18435	2526	1	Pour	pour	VB
18435	2526	2	the	the	DT
18435	2526	3	hot	hot	JJ
18435	2526	4	milk	milk	NN
18435	2526	5	on	on	IN
18435	2526	6	to	to	IN
18435	2526	7	the	the	DT
18435	2526	8	cornmeal	cornmeal	NN
18435	2526	9	gradually	gradually	RB
18435	2526	10	.	.	.
18435	2527	1	Add	add	VB
18435	2527	2	the	the	DT
18435	2527	3	tapioca	tapioca	NN
18435	2527	4	and	and	CC
18435	2527	5	cook	cook	NN
18435	2527	6	in	in	IN
18435	2527	7	double	double	JJ
18435	2527	8	boiler	boiler	NN
18435	2527	9	until	until	IN
18435	2527	10	transparent	transparent	JJ
18435	2527	11	.	.	.
18435	2528	1	Add	add	NN
18435	2528	2	molasses	molasse	NNS
18435	2528	3	,	,	,
18435	2528	4	butter	butter	NN
18435	2528	5	,	,	,
18435	2528	6	salt	salt	NN
18435	2528	7	,	,	,
18435	2528	8	and	and	CC
18435	2528	9	spice	spice	NN
18435	2528	10	,	,	,
18435	2528	11	and	and	CC
18435	2528	12	turn	turn	VB
18435	2528	13	into	into	IN
18435	2528	14	a	a	DT
18435	2528	15	buttered	butter	VBN
18435	2528	16	baking	baking	NN
18435	2528	17	dish	dish	NN
18435	2528	18	.	.	.
18435	2529	1	Pour	pour	VB
18435	2529	2	the	the	DT
18435	2529	3	cold	cold	JJ
18435	2529	4	milk	milk	NN
18435	2529	5	over	over	IN
18435	2529	6	the	the	DT
18435	2529	7	top	top	NN
18435	2529	8	and	and	CC
18435	2529	9	bake	bake	VB
18435	2529	10	for	for	IN
18435	2529	11	one	one	CD
18435	2529	12	hour	hour	NN
18435	2529	13	in	in	IN
18435	2529	14	a	a	DT
18435	2529	15	moderate	moderate	JJ
18435	2529	16	oven	oven	NN
18435	2529	17	.	.	.
18435	2530	1	~LEMON	~LEMON	NFP
18435	2530	2	MERINGUE	MERINGUE	NNP
18435	2530	3	PUDDING~--Soak	PUDDING~--Soak	NNP
18435	2530	4	one	one	CD
18435	2530	5	cup	cup	NN
18435	2530	6	of	of	IN
18435	2530	7	fine	fine	JJ
18435	2530	8	breadcrumbs	breadcrumb	NNS
18435	2530	9	in	in	IN
18435	2530	10	two	two	CD
18435	2530	11	cups	cup	NNS
18435	2530	12	of	of	IN
18435	2530	13	milk	milk	NN
18435	2530	14	until	until	IN
18435	2530	15	soft	soft	JJ
18435	2530	16	.	.	.
18435	2531	1	Beat	beat	VB
18435	2531	2	one	one	CD
18435	2531	3	-	-	HYPH
18435	2531	4	quarter	quarter	NN
18435	2531	5	cup	cup	NN
18435	2531	6	of	of	IN
18435	2531	7	butter	butter	NN
18435	2531	8	and	and	CC
18435	2531	9	one	one	CD
18435	2531	10	-	-	HYPH
18435	2531	11	half	half	NN
18435	2531	12	of	of	IN
18435	2531	13	sugar	sugar	NN
18435	2531	14	together	together	RB
18435	2531	15	until	until	IN
18435	2531	16	greasy	greasy	NNP
18435	2531	17	,	,	,
18435	2531	18	stir	stir	VB
18435	2531	19	all	all	DT
18435	2531	20	into	into	IN
18435	2531	21	the	the	DT
18435	2531	22	milk	milk	NN
18435	2531	23	and	and	CC
18435	2531	24	crumbs	crumb	NNS
18435	2531	25	.	.	.
18435	2532	1	Grate	grate	VB
18435	2532	2	a	a	DT
18435	2532	3	little	little	JJ
18435	2532	4	yellow	yellow	JJ
18435	2532	5	lemon	lemon	NN
18435	2532	6	peel	peel	NN
18435	2532	7	over	over	IN
18435	2532	8	the	the	DT
18435	2532	9	top	top	NN
18435	2532	10	and	and	CC
18435	2532	11	pour	pour	VB
18435	2532	12	into	into	IN
18435	2532	13	a	a	DT
18435	2532	14	buttered	butter	VBN
18435	2532	15	baking	baking	NN
18435	2532	16	dish	dish	NN
18435	2532	17	.	.	.
18435	2533	1	Set	Set	VBN
18435	2533	2	in	in	IN
18435	2533	3	a	a	DT
18435	2533	4	moderate	moderate	JJ
18435	2533	5	oven	oven	NN
18435	2533	6	until	until	IN
18435	2533	7	firm	firm	NN
18435	2533	8	and	and	CC
18435	2533	9	slightly	slightly	RB
18435	2533	10	browned	brown	VBN
18435	2533	11	.	.	.
18435	2534	1	Make	make	VB
18435	2534	2	a	a	DT
18435	2534	3	meringue	meringue	NN
18435	2534	4	of	of	IN
18435	2534	5	the	the	DT
18435	2534	6	stiffly	stiffly	NNP
18435	2534	7	beaten	beat	VBN
18435	2534	8	whites	white	NNS
18435	2534	9	of	of	IN
18435	2534	10	two	two	CD
18435	2534	11	eggs	egg	NNS
18435	2534	12	and	and	CC
18435	2534	13	four	four	CD
18435	2534	14	level	level	NN
18435	2534	15	tablespoons	tablespoon	NNS
18435	2534	16	of	of	IN
18435	2534	17	powdered	powdered	JJ
18435	2534	18	sugar	sugar	NN
18435	2534	19	.	.	.
18435	2535	1	Spread	Spread	VBN
18435	2535	2	over	over	IN
18435	2535	3	the	the	DT
18435	2535	4	pudding	pudding	NN
18435	2535	5	,	,	,
18435	2535	6	return	return	VB
18435	2535	7	to	to	IN
18435	2535	8	the	the	DT
18435	2535	9	oven	oven	NN
18435	2535	10	and	and	CC
18435	2535	11	color	color	NN
18435	2535	12	a	a	DT
18435	2535	13	little	little	JJ
18435	2535	14	.	.	.
18435	2536	1	~LEMON	~LEMON	NFP
18435	2536	2	PUDDING~--Three	PUDDING~--Three	``
18435	2536	3	eggs	egg	NNS
18435	2536	4	,	,	,
18435	2536	5	one	one	CD
18435	2536	6	scant	scant	JJ
18435	2536	7	cup	cup	NN
18435	2536	8	sugar	sugar	NN
18435	2536	9	,	,	,
18435	2536	10	one	one	CD
18435	2536	11	lemon	lemon	NN
18435	2536	12	juice	juice	NN
18435	2536	13	and	and	CC
18435	2536	14	rind	rind	NN
18435	2536	15	,	,	,
18435	2536	16	two	two	CD
18435	2536	17	cups	cup	NNS
18435	2536	18	of	of	IN
18435	2536	19	milk	milk	NN
18435	2536	20	,	,	,
18435	2536	21	two	two	CD
18435	2536	22	liberal	liberal	JJ
18435	2536	23	tablespoons	tablespoon	NNS
18435	2536	24	cornstarch	cornstarch	NN
18435	2536	25	,	,	,
18435	2536	26	one	one	CD
18435	2536	27	heaping	heap	VBG
18435	2536	28	teaspoon	teaspoon	NN
18435	2536	29	butter	butter	NN
18435	2536	30	.	.	.
18435	2537	1	Scald	Scald	NNP
18435	2537	2	the	the	DT
18435	2537	3	milk	milk	NN
18435	2537	4	and	and	CC
18435	2537	5	stir	stir	VB
18435	2537	6	in	in	IN
18435	2537	7	the	the	DT
18435	2537	8	cornstarch	cornstarch	NN
18435	2537	9	,	,	,
18435	2537	10	stirring	stir	VBG
18435	2537	11	all	all	PDT
18435	2537	12	the	the	DT
18435	2537	13	time	time	NN
18435	2537	14	until	until	IN
18435	2537	15	it	-PRON-	PRP
18435	2537	16	thickens	thicken	VBZ
18435	2537	17	well	well	RB
18435	2537	18	,	,	,
18435	2537	19	add	add	VB
18435	2537	20	the	the	DT
18435	2537	21	butter	butter	NN
18435	2537	22	and	and	CC
18435	2537	23	set	set	VBD
18435	2537	24	aside	aside	RB
18435	2537	25	to	to	IN
18435	2537	26	cool	cool	JJ
18435	2537	27	.	.	.
18435	2538	1	When	when	WRB
18435	2538	2	cool	cool	JJ
18435	2538	3	beat	beat	VBD
18435	2538	4	the	the	DT
18435	2538	5	eggs	egg	NNS
18435	2538	6	,	,	,
18435	2538	7	light	light	NN
18435	2538	8	;	;	:
18435	2538	9	add	add	VB
18435	2538	10	sugar	sugar	NN
18435	2538	11	,	,	,
18435	2538	12	the	the	DT
18435	2538	13	lemon	lemon	NN
18435	2538	14	juice	juice	NN
18435	2538	15	and	and	CC
18435	2538	16	grated	grate	VBD
18435	2538	17	rind	rind	NN
18435	2538	18	,	,	,
18435	2538	19	and	and	CC
18435	2538	20	whip	whip	NN
18435	2538	21	in	in	IN
18435	2538	22	a	a	DT
18435	2538	23	great	great	JJ
18435	2538	24	spoonful	spoonful	NN
18435	2538	25	at	at	IN
18435	2538	26	a	a	DT
18435	2538	27	time	time	NN
18435	2538	28	,	,	,
18435	2538	29	the	the	DT
18435	2538	30	stiffened	stiffen	VBN
18435	2538	31	cornstarch	cornstarch	NN
18435	2538	32	and	and	CC
18435	2538	33	milk	milk	NN
18435	2538	34	.	.	.
18435	2539	1	Bake	bake	VB
18435	2539	2	in	in	RP
18435	2539	3	a	a	DT
18435	2539	4	buttered	butter	VBN
18435	2539	5	dish	dish	NN
18435	2539	6	and	and	CC
18435	2539	7	eat	eat	VB
18435	2539	8	cold	cold	JJ
18435	2539	9	.	.	.
18435	2540	1	~LITTLE	~LITTLE	NFP
18435	2540	2	STEAMED	STEAMED	NNP
18435	2540	3	PUDDING~--Cream	PUDDING~--Cream	-LRB-
18435	2540	4	one	one	CD
18435	2540	5	-	-	HYPH
18435	2540	6	quarter	quarter	NN
18435	2540	7	cup	cup	NN
18435	2540	8	butter	butter	NN
18435	2540	9	with	with	IN
18435	2540	10	one	one	CD
18435	2540	11	-	-	HYPH
18435	2540	12	half	half	NN
18435	2540	13	cup	cup	NN
18435	2540	14	of	of	IN
18435	2540	15	sugar	sugar	NN
18435	2540	16	,	,	,
18435	2540	17	add	add	VB
18435	2540	18	one	one	CD
18435	2540	19	-	-	HYPH
18435	2540	20	quarter	quarter	NN
18435	2540	21	cup	cup	NN
18435	2540	22	milk	milk	NN
18435	2540	23	,	,	,
18435	2540	24	then	then	RB
18435	2540	25	one	one	CD
18435	2540	26	cup	cup	NN
18435	2540	27	of	of	IN
18435	2540	28	flour	flour	NN
18435	2540	29	sifted	sift	VBN
18435	2540	30	with	with	IN
18435	2540	31	two	two	CD
18435	2540	32	teaspoons	teaspoon	NNS
18435	2540	33	of	of	IN
18435	2540	34	baking	bake	VBG
18435	2540	35	powder	powder	NN
18435	2540	36	and	and	CC
18435	2540	37	a	a	DT
18435	2540	38	pinch	pinch	NN
18435	2540	39	of	of	IN
18435	2540	40	salt	salt	NN
18435	2540	41	,	,	,
18435	2540	42	and	and	CC
18435	2540	43	last	last	JJ
18435	2540	44	fold	fold	VB
18435	2540	45	in	in	IN
18435	2540	46	the	the	DT
18435	2540	47	stiffly	stiffly	NN
18435	2540	48	beaten	beat	VBN
18435	2540	49	whites	white	NNS
18435	2540	50	of	of	IN
18435	2540	51	three	three	CD
18435	2540	52	eggs	egg	NNS
18435	2540	53	.	.	.
18435	2541	1	Have	have	VBP
18435	2541	2	some	some	DT
18435	2541	3	small	small	JJ
18435	2541	4	molds	mold	NNS
18435	2541	5	or	or	CC
18435	2541	6	cups	cup	NNS
18435	2541	7	buttered	butter	VBD
18435	2541	8	,	,	,
18435	2541	9	fill	fill	VB
18435	2541	10	half	half	NN
18435	2541	11	full	full	JJ
18435	2541	12	with	with	IN
18435	2541	13	the	the	DT
18435	2541	14	batter	batter	NN
18435	2541	15	,	,	,
18435	2541	16	cover	cover	VB
18435	2541	17	with	with	IN
18435	2541	18	buttered	butter	VBN
18435	2541	19	paper	paper	NN
18435	2541	20	,	,	,
18435	2541	21	and	and	CC
18435	2541	22	steam	steam	NN
18435	2541	23	three	three	CD
18435	2541	24	-	-	HYPH
18435	2541	25	quarters	quarter	NNS
18435	2541	26	of	of	IN
18435	2541	27	an	an	DT
18435	2541	28	hour	hour	NN
18435	2541	29	.	.	.
18435	2542	1	Serve	serve	VB
18435	2542	2	hot	hot	JJ
18435	2542	3	with	with	IN
18435	2542	4	a	a	DT
18435	2542	5	sauce	sauce	NN
18435	2542	6	.	.	.
18435	2543	1	~NEW	~NEW	NFP
18435	2543	2	HAMPSHIRE	HAMPSHIRE	NNP
18435	2543	3	INDIAN	INDIAN	NNP
18435	2543	4	MEAL	MEAL	NNP
18435	2543	5	PUDDING~--Bring	pudding~--bre	VBG
18435	2543	6	a	a	DT
18435	2543	7	quart	quart	NN
18435	2543	8	of	of	IN
18435	2543	9	milk	milk	NN
18435	2543	10	to	to	IN
18435	2543	11	a	a	DT
18435	2543	12	boil	boil	NN
18435	2543	13	,	,	,
18435	2543	14	then	then	RB
18435	2543	15	sprinkle	sprinkle	VB
18435	2543	16	in	in	RP
18435	2543	17	slowly	slowly	RB
18435	2543	18	about	about	IN
18435	2543	19	a	a	DT
18435	2543	20	cup	cup	NN
18435	2543	21	and	and	CC
18435	2543	22	a	a	DT
18435	2543	23	quarter	quarter	NN
18435	2543	24	of	of	IN
18435	2543	25	yellow	yellow	JJ
18435	2543	26	meal	meal	NN
18435	2543	27	,	,	,
18435	2543	28	stirring	stir	VBG
18435	2543	29	constantly	constantly	RB
18435	2543	30	.	.	.
18435	2544	1	(	(	-LRB-
18435	2544	2	An	an	DT
18435	2544	3	exact	exact	JJ
18435	2544	4	rule	rule	NN
18435	2544	5	for	for	IN
18435	2544	6	the	the	DT
18435	2544	7	meal	meal	NN
18435	2544	8	can	can	MD
18435	2544	9	not	not	RB
18435	2544	10	be	be	VB
18435	2544	11	given	give	VBN
18435	2544	12	,	,	,
18435	2544	13	as	as	IN
18435	2544	14	some	some	DT
18435	2544	15	swells	swell	NNS
18435	2544	16	more	more	RBR
18435	2544	17	than	than	IN
18435	2544	18	others	other	NNS
18435	2544	19	.	.	.
18435	2544	20	)	)	-RRB-
18435	2545	1	As	as	RB
18435	2545	2	soon	soon	RB
18435	2545	3	as	as	IN
18435	2545	4	the	the	DT
18435	2545	5	milk	milk	NN
18435	2545	6	is	be	VBZ
18435	2545	7	thickened	thicken	VBN
18435	2545	8	take	take	VBP
18435	2545	9	from	from	IN
18435	2545	10	the	the	DT
18435	2545	11	fire	fire	NN
18435	2545	12	and	and	CC
18435	2545	13	cool	cool	VB
18435	2545	14	slightly	slightly	RB
18435	2545	15	before	before	IN
18435	2545	16	adding	add	VBG
18435	2545	17	three	three	CD
18435	2545	18	-	-	HYPH
18435	2545	19	quarters	quarter	NNS
18435	2545	20	of	of	IN
18435	2545	21	a	a	DT
18435	2545	22	cup	cup	NN
18435	2545	23	of	of	IN
18435	2545	24	molasses	molasse	NNS
18435	2545	25	,	,	,
18435	2545	26	half	half	PDT
18435	2545	27	a	a	DT
18435	2545	28	teaspoonful	teaspoonful	JJ
18435	2545	29	salt	salt	NN
18435	2545	30	and	and	CC
18435	2545	31	a	a	DT
18435	2545	32	tablespoonful	tablespoonful	JJ
18435	2545	33	ginger	ginger	NN
18435	2545	34	.	.	.
18435	2546	1	Beat	beat	VB
18435	2546	2	the	the	DT
18435	2546	3	mixture	mixture	NN
18435	2546	4	until	until	IN
18435	2546	5	smooth	smooth	JJ
18435	2546	6	,	,	,
18435	2546	7	and	and	CC
18435	2546	8	lastly	lastly	RB
18435	2546	9	turn	turn	VB
18435	2546	10	in	in	RP
18435	2546	11	a	a	DT
18435	2546	12	quart	quart	NN
18435	2546	13	of	of	IN
18435	2546	14	cold	cold	JJ
18435	2546	15	milk	milk	NN
18435	2546	16	,	,	,
18435	2546	17	stirring	stir	VBG
18435	2546	18	very	very	RB
18435	2546	19	little	little	JJ
18435	2546	20	.	.	.
18435	2547	1	Pour	pour	VB
18435	2547	2	into	into	IN
18435	2547	3	a	a	DT
18435	2547	4	well	well	RB
18435	2547	5	greased	grease	VBN
18435	2547	6	pudding	pudding	JJ
18435	2547	7	-	-	HYPH
18435	2547	8	dish	dish	NN
18435	2547	9	and	and	CC
18435	2547	10	set	set	VBN
18435	2547	11	in	in	IN
18435	2547	12	a	a	DT
18435	2547	13	very	very	RB
18435	2547	14	slow	slow	JJ
18435	2547	15	oven	oven	NN
18435	2547	16	.	.	.
18435	2548	1	This	this	DT
18435	2548	2	pudding	pudding	NN
18435	2548	3	needs	need	VBZ
18435	2548	4	about	about	RB
18435	2548	5	five	five	CD
18435	2548	6	hours	hour	NNS
18435	2548	7	of	of	IN
18435	2548	8	very	very	RB
18435	2548	9	slow	slow	JJ
18435	2548	10	baking	baking	NN
18435	2548	11	to	to	TO
18435	2548	12	insure	insure	VB
18435	2548	13	its	-PRON-	PRP$
18435	2548	14	becoming	become	VBG
18435	2548	15	creamy	creamy	NN
18435	2548	16	,	,	,
18435	2548	17	instead	instead	RB
18435	2548	18	of	of	IN
18435	2548	19	hard	hard	JJ
18435	2548	20	and	and	CC
18435	2548	21	lumpy	lumpy	JJ
18435	2548	22	.	.	.
18435	2549	1	The	the	DT
18435	2549	2	batter	batter	NN
18435	2549	3	,	,	,
18435	2549	4	after	after	IN
18435	2549	5	the	the	DT
18435	2549	6	cold	cold	JJ
18435	2549	7	milk	milk	NN
18435	2549	8	is	be	VBZ
18435	2549	9	added	add	VBN
18435	2549	10	should	should	MD
18435	2549	11	be	be	VB
18435	2549	12	about	about	IN
18435	2549	13	the	the	DT
18435	2549	14	consistency	consistency	NN
18435	2549	15	of	of	IN
18435	2549	16	pancake	pancake	NN
18435	2549	17	batter	batter	NN
18435	2549	18	.	.	.
18435	2550	1	Serve	serve	VB
18435	2550	2	with	with	IN
18435	2550	3	cream	cream	NN
18435	2550	4	or	or	CC
18435	2550	5	maple	maple	NN
18435	2550	6	syrup	syrup	NN
18435	2550	7	.	.	.
18435	2551	1	~ORANGE	~ORANGE	NFP
18435	2551	2	PUDDING~--Take	PUDDING~--Take	VBG
18435	2551	3	one	one	CD
18435	2551	4	cup	cup	NN
18435	2551	5	of	of	IN
18435	2551	6	fine	fine	JJ
18435	2551	7	stale	stale	JJ
18435	2551	8	breadcrumbs	breadcrumb	NNS
18435	2551	9	,	,	,
18435	2551	10	not	not	RB
18435	2551	11	dried	dry	VBN
18435	2551	12	,	,	,
18435	2551	13	and	and	CC
18435	2551	14	moisten	moisten	VB
18435	2551	15	them	-PRON-	PRP
18435	2551	16	with	with	IN
18435	2551	17	as	as	RB
18435	2551	18	much	much	JJ
18435	2551	19	milk	milk	NN
18435	2551	20	as	as	IN
18435	2551	21	they	-PRON-	PRP
18435	2551	22	will	will	MD
18435	2551	23	absorb	absorb	VB
18435	2551	24	and	and	CC
18435	2551	25	become	become	VB
18435	2551	26	thoroughly	thoroughly	RB
18435	2551	27	softened	soften	VBN
18435	2551	28	.	.	.
18435	2552	1	Beat	beat	VB
18435	2552	2	the	the	DT
18435	2552	3	yolks	yolk	NNS
18435	2552	4	of	of	IN
18435	2552	5	four	four	CD
18435	2552	6	eggs	egg	NNS
18435	2552	7	with	with	IN
18435	2552	8	the	the	DT
18435	2552	9	whites	white	NNS
18435	2552	10	of	of	IN
18435	2552	11	two	two	CD
18435	2552	12	,	,	,
18435	2552	13	add	add	VB
18435	2552	14	four	four	CD
18435	2552	15	tablespoons	tablespoon	NNS
18435	2552	16	of	of	IN
18435	2552	17	sugar	sugar	NN
18435	2552	18	and	and	CC
18435	2552	19	the	the	DT
18435	2552	20	grated	grate	VBN
18435	2552	21	peel	peel	NN
18435	2552	22	of	of	IN
18435	2552	23	one	one	CD
18435	2552	24	orange	orange	NN
18435	2552	25	,	,	,
18435	2552	26	using	use	VBG
18435	2552	27	of	of	IN
18435	2552	28	course	course	NN
18435	2552	29	only	only	RB
18435	2552	30	the	the	DT
18435	2552	31	outer	outer	JJ
18435	2552	32	cells	cell	NNS
18435	2552	33	.	.	.
18435	2553	1	Stir	stir	VB
18435	2553	2	this	this	DT
18435	2553	3	into	into	IN
18435	2553	4	the	the	DT
18435	2553	5	softened	soften	VBN
18435	2553	6	crumbs	crumb	NNS
18435	2553	7	,	,	,
18435	2553	8	then	then	RB
18435	2553	9	beat	beat	VBD
18435	2553	10	the	the	DT
18435	2553	11	other	other	JJ
18435	2553	12	two	two	CD
18435	2553	13	whites	white	NNS
18435	2553	14	until	until	IN
18435	2553	15	stiff	stiff	JJ
18435	2553	16	and	and	CC
18435	2553	17	fold	fold	VB
18435	2553	18	them	-PRON-	PRP
18435	2553	19	into	into	IN
18435	2553	20	the	the	DT
18435	2553	21	mixture	mixture	NN
18435	2553	22	.	.	.
18435	2554	1	Turn	turn	VB
18435	2554	2	it	-PRON-	PRP
18435	2554	3	into	into	IN
18435	2554	4	a	a	DT
18435	2554	5	well	well	RB
18435	2554	6	buttered	butter	VBN
18435	2554	7	mold	mold	NN
18435	2554	8	and	and	CC
18435	2554	9	steam	steam	VB
18435	2554	10	it	-PRON-	PRP
18435	2554	11	two	two	CD
18435	2554	12	hours	hour	NNS
18435	2554	13	.	.	.
18435	2555	1	Turn	turn	VB
18435	2555	2	out	out	RP
18435	2555	3	into	into	IN
18435	2555	4	a	a	DT
18435	2555	5	hot	hot	JJ
18435	2555	6	dish	dish	NN
18435	2555	7	and	and	CC
18435	2555	8	serve	serve	VB
18435	2555	9	with	with	IN
18435	2555	10	orange	orange	JJ
18435	2555	11	sauce	sauce	NN
18435	2555	12	.	.	.
18435	2556	1	~PEACH	~PEACH	NFP
18435	2556	2	TAPIOCA~--Prepare	TAPIOCA~--Prepare	``
18435	2556	3	a	a	DT
18435	2556	4	dish	dish	NN
18435	2556	5	of	of	IN
18435	2556	6	tapioca	tapioca	NN
18435	2556	7	in	in	IN
18435	2556	8	the	the	DT
18435	2556	9	usual	usual	JJ
18435	2556	10	way	way	NN
18435	2556	11	,	,	,
18435	2556	12	into	into	IN
18435	2556	13	a	a	DT
18435	2556	14	buttered	butter	VBN
18435	2556	15	pudding	pudding	NN
18435	2556	16	dish	dish	NN
18435	2556	17	put	put	VBD
18435	2556	18	a	a	DT
18435	2556	19	layer	layer	NN
18435	2556	20	of	of	IN
18435	2556	21	cooked	cook	VBN
18435	2556	22	and	and	CC
18435	2556	23	sweetened	sweetened	JJ
18435	2556	24	tapioca	tapioca	NN
18435	2556	25	,	,	,
18435	2556	26	then	then	RB
18435	2556	27	a	a	DT
18435	2556	28	layer	layer	NN
18435	2556	29	of	of	IN
18435	2556	30	peaches	peach	NNS
18435	2556	31	,	,	,
18435	2556	32	fresh	fresh	JJ
18435	2556	33	or	or	CC
18435	2556	34	canned	canned	JJ
18435	2556	35	.	.	.
18435	2557	1	Next	next	RB
18435	2557	2	add	add	VB
18435	2557	3	another	another	DT
18435	2557	4	layer	layer	NN
18435	2557	5	of	of	IN
18435	2557	6	tapioca	tapioca	NN
18435	2557	7	,	,	,
18435	2557	8	then	then	RB
18435	2557	9	more	more	JJR
18435	2557	10	peaches	peach	NNS
18435	2557	11	,	,	,
18435	2557	12	and	and	CC
18435	2557	13	so	so	RB
18435	2557	14	on	on	RB
18435	2557	15	until	until	IN
18435	2557	16	the	the	DT
18435	2557	17	dish	dish	NN
18435	2557	18	is	be	VBZ
18435	2557	19	full	full	JJ
18435	2557	20	.	.	.
18435	2558	1	Flavor	flavor	NN
18435	2558	2	with	with	IN
18435	2558	3	lemon	lemon	NN
18435	2558	4	and	and	CC
18435	2558	5	sprinkle	sprinkle	VB
18435	2558	6	three	three	CD
18435	2558	7	-	-	HYPH
18435	2558	8	fourths	fourth	NNS
18435	2558	9	of	of	IN
18435	2558	10	a	a	DT
18435	2558	11	cup	cup	NN
18435	2558	12	of	of	IN
18435	2558	13	sugar	sugar	NN
18435	2558	14	over	over	IN
18435	2558	15	all	all	DT
18435	2558	16	,	,	,
18435	2558	17	then	then	RB
18435	2558	18	bake	bake	VB
18435	2558	19	in	in	RP
18435	2558	20	a	a	DT
18435	2558	21	very	very	RB
18435	2558	22	hot	hot	JJ
18435	2558	23	oven	oven	NN
18435	2558	24	until	until	IN
18435	2558	25	a	a	DT
18435	2558	26	light	light	JJ
18435	2558	27	brown	brown	NN
18435	2558	28	.	.	.
18435	2559	1	~RASPBERRY	~RASPBERRY	NFP
18435	2559	2	DUMPLINGS~--Wash	DUMPLINGS~--Wash	NNP
18435	2559	3	one	one	CD
18435	2559	4	cup	cup	NN
18435	2559	5	of	of	IN
18435	2559	6	rice	rice	NN
18435	2559	7	and	and	CC
18435	2559	8	put	put	VBD
18435	2559	9	into	into	IN
18435	2559	10	the	the	DT
18435	2559	11	double	double	JJ
18435	2559	12	boiler	boiler	NN
18435	2559	13	.	.	.
18435	2560	1	Pour	pour	VB
18435	2560	2	over	over	IN
18435	2560	3	it	-PRON-	PRP
18435	2560	4	two	two	CD
18435	2560	5	cups	cup	NNS
18435	2560	6	of	of	IN
18435	2560	7	boiling	boiling	NN
18435	2560	8	water	water	NN
18435	2560	9	,	,	,
18435	2560	10	add	add	VB
18435	2560	11	one	one	CD
18435	2560	12	-	-	HYPH
18435	2560	13	half	half	NN
18435	2560	14	teaspoon	teaspoon	NN
18435	2560	15	of	of	IN
18435	2560	16	salt	salt	NN
18435	2560	17	and	and	CC
18435	2560	18	two	two	CD
18435	2560	19	tablespoons	tablespoon	NNS
18435	2560	20	of	of	IN
18435	2560	21	sugar	sugar	NN
18435	2560	22	and	and	CC
18435	2560	23	cook	cook	VB
18435	2560	24	thirty	thirty	CD
18435	2560	25	minutes	minute	NNS
18435	2560	26	or	or	CC
18435	2560	27	until	until	IN
18435	2560	28	soft	soft	JJ
18435	2560	29	.	.	.
18435	2561	1	Have	have	VBP
18435	2561	2	some	some	DT
18435	2561	3	small	small	JJ
18435	2561	4	pudding	pudding	JJ
18435	2561	5	cloths	cloth	NNS
18435	2561	6	about	about	IN
18435	2561	7	twelve	twelve	CD
18435	2561	8	inches	inch	NNS
18435	2561	9	square	square	JJ
18435	2561	10	,	,	,
18435	2561	11	wring	wre	VBG
18435	2561	12	them	-PRON-	PRP
18435	2561	13	out	out	IN
18435	2561	14	of	of	IN
18435	2561	15	hot	hot	JJ
18435	2561	16	water	water	NN
18435	2561	17	and	and	CC
18435	2561	18	lay	lie	VBD
18435	2561	19	them	-PRON-	PRP
18435	2561	20	over	over	IN
18435	2561	21	a	a	DT
18435	2561	22	small	small	JJ
18435	2561	23	half	half	NN
18435	2561	24	pint	pint	NN
18435	2561	25	bowl	bowl	NN
18435	2561	26	.	.	.
18435	2562	1	Spread	spread	VB
18435	2562	2	the	the	DT
18435	2562	3	rice	rice	NN
18435	2562	4	one	one	CD
18435	2562	5	-	-	HYPH
18435	2562	6	third	third	NN
18435	2562	7	of	of	IN
18435	2562	8	an	an	DT
18435	2562	9	inch	inch	NN
18435	2562	10	thick	thick	JJ
18435	2562	11	over	over	IN
18435	2562	12	the	the	DT
18435	2562	13	cloth	cloth	NN
18435	2562	14	,	,	,
18435	2562	15	and	and	CC
18435	2562	16	fill	fill	VB
18435	2562	17	the	the	DT
18435	2562	18	center	center	NN
18435	2562	19	with	with	IN
18435	2562	20	fresh	fresh	JJ
18435	2562	21	raspberries	raspberry	NNS
18435	2562	22	.	.	.
18435	2563	1	Draw	draw	VB
18435	2563	2	the	the	DT
18435	2563	3	cloth	cloth	NN
18435	2563	4	around	around	RP
18435	2563	5	until	until	IN
18435	2563	6	the	the	DT
18435	2563	7	rice	rice	NN
18435	2563	8	covers	cover	VBZ
18435	2563	9	the	the	DT
18435	2563	10	berries	berry	NNS
18435	2563	11	and	and	CC
18435	2563	12	they	-PRON-	PRP
18435	2563	13	are	be	VBP
18435	2563	14	good	good	JJ
18435	2563	15	round	round	JJ
18435	2563	16	shape	shape	NN
18435	2563	17	.	.	.
18435	2564	1	Tie	tie	VB
18435	2564	2	the	the	DT
18435	2564	3	ends	end	NNS
18435	2564	4	of	of	IN
18435	2564	5	the	the	DT
18435	2564	6	cloth	cloth	NN
18435	2564	7	firmly	firmly	RB
18435	2564	8	,	,	,
18435	2564	9	drop	drop	VB
18435	2564	10	them	-PRON-	PRP
18435	2564	11	into	into	IN
18435	2564	12	boiling	boil	VBG
18435	2564	13	water	water	NN
18435	2564	14	and	and	CC
18435	2564	15	cook	cook	VB
18435	2564	16	twenty	twenty	CD
18435	2564	17	minutes	minute	NNS
18435	2564	18	.	.	.
18435	2565	1	Remove	remove	VB
18435	2565	2	the	the	DT
18435	2565	3	cloth	cloth	NN
18435	2565	4	and	and	CC
18435	2565	5	serve	serve	VB
18435	2565	6	with	with	IN
18435	2565	7	lemon	lemon	NN
18435	2565	8	sauce	sauce	NN
18435	2565	9	.	.	.
18435	2566	1	~SPOON	~SPOON	NFP
18435	2566	2	PUDDING~--Cream	PUDDING~--Cream	-LRB-
18435	2566	3	one	one	CD
18435	2566	4	tablespoonful	tablespoonful	JJ
18435	2566	5	butter	butter	NN
18435	2566	6	with	with	IN
18435	2566	7	two	two	CD
18435	2566	8	tablespoonfuls	tablespoonful	NNS
18435	2566	9	sugar	sugar	NN
18435	2566	10	.	.	.
18435	2567	1	Add	add	VB
18435	2567	2	two	two	CD
18435	2567	3	tablespoonfuls	tablespoonful	NNS
18435	2567	4	flour	flour	NN
18435	2567	5	,	,	,
18435	2567	6	pinch	pinch	NN
18435	2567	7	of	of	IN
18435	2567	8	salt	salt	NN
18435	2567	9	,	,	,
18435	2567	10	one	one	CD
18435	2567	11	tablespoonful	tablespoonful	JJ
18435	2567	12	cornstarch	cornstarch	NN
18435	2567	13	,	,	,
18435	2567	14	beaten	beat	VBN
18435	2567	15	yolk	yolk	NNP
18435	2567	16	of	of	IN
18435	2567	17	one	one	CD
18435	2567	18	egg	egg	NN
18435	2567	19	and	and	CC
18435	2567	20	tablespoonful	tablespoonful	JJ
18435	2567	21	of	of	IN
18435	2567	22	cream	cream	NN
18435	2567	23	.	.	.
18435	2568	1	Beat	beat	VB
18435	2568	2	well	well	RB
18435	2568	3	,	,	,
18435	2568	4	and	and	CC
18435	2568	5	lastly	lastly	RB
18435	2568	6	add	add	VB
18435	2568	7	beaten	beat	VBN
18435	2568	8	white	white	JJ
18435	2568	9	of	of	IN
18435	2568	10	egg	egg	NN
18435	2568	11	and	and	CC
18435	2568	12	one	one	CD
18435	2568	13	teaspoonful	teaspoonful	JJ
18435	2568	14	baking	baking	NN
18435	2568	15	powder	powder	NN
18435	2568	16	.	.	.
18435	2569	1	Pour	pour	VB
18435	2569	2	over	over	IN
18435	2569	3	berries	berry	NNS
18435	2569	4	and	and	CC
18435	2569	5	steam	steam	NN
18435	2569	6	forty	forty	NN
18435	2569	7	minutes	minute	NNS
18435	2569	8	.	.	.
18435	2570	1	Serve	serve	VB
18435	2570	2	with	with	IN
18435	2570	3	whipped	whip	VBN
18435	2570	4	cream	cream	NN
18435	2570	5	.	.	.
18435	2571	1	~SQUASH	~squash	NN
18435	2571	2	PUDDING~--One	pudding~--one	CD
18435	2571	3	pint	pint	NN
18435	2571	4	of	of	IN
18435	2571	5	finely	finely	RB
18435	2571	6	mashed	mash	VBN
18435	2571	7	cooked	cooked	JJ
18435	2571	8	squash	squash	NN
18435	2571	9	,	,	,
18435	2571	10	one	one	CD
18435	2571	11	cup	cup	NN
18435	2571	12	of	of	IN
18435	2571	13	sugar	sugar	NN
18435	2571	14	,	,	,
18435	2571	15	one	one	CD
18435	2571	16	teaspoon	teaspoon	NN
18435	2571	17	of	of	IN
18435	2571	18	ground	ground	NNP
18435	2571	19	cinnamon	cinnamon	NNP
18435	2571	20	,	,	,
18435	2571	21	a	a	DT
18435	2571	22	little	little	JJ
18435	2571	23	salt	salt	NN
18435	2571	24	,	,	,
18435	2571	25	the	the	DT
18435	2571	26	juice	juice	NN
18435	2571	27	and	and	CC
18435	2571	28	grated	grate	VBD
18435	2571	29	rind	rind	NN
18435	2571	30	of	of	IN
18435	2571	31	one	one	CD
18435	2571	32	lemon	lemon	NN
18435	2571	33	,	,	,
18435	2571	34	add	add	VB
18435	2571	35	slowly	slowly	RB
18435	2571	36	one	one	CD
18435	2571	37	quart	quart	NN
18435	2571	38	of	of	IN
18435	2571	39	boiling	boil	VBG
18435	2571	40	milk	milk	NN
18435	2571	41	,	,	,
18435	2571	42	stirring	stir	VBG
18435	2571	43	well	well	RB
18435	2571	44	,	,	,
18435	2571	45	and	and	CC
18435	2571	46	when	when	WRB
18435	2571	47	a	a	DT
18435	2571	48	little	little	JJ
18435	2571	49	cooled	cooled	JJ
18435	2571	50	,	,	,
18435	2571	51	add	add	VB
18435	2571	52	five	five	CD
18435	2571	53	well	well	RB
18435	2571	54	beaten	beat	VBN
18435	2571	55	eggs	egg	NNS
18435	2571	56	.	.	.
18435	2572	1	Bake	bake	VB
18435	2572	2	in	in	RP
18435	2572	3	a	a	DT
18435	2572	4	pudding	pudding	JJ
18435	2572	5	dish	dish	NN
18435	2572	6	set	set	VBN
18435	2572	7	in	in	IN
18435	2572	8	a	a	DT
18435	2572	9	pan	pan	NN
18435	2572	10	of	of	IN
18435	2572	11	hot	hot	JJ
18435	2572	12	water	water	NN
18435	2572	13	,	,	,
18435	2572	14	in	in	IN
18435	2572	15	a	a	DT
18435	2572	16	moderate	moderate	JJ
18435	2572	17	oven	oven	NN
18435	2572	18	,	,	,
18435	2572	19	until	until	IN
18435	2572	20	firm	firm	NN
18435	2572	21	in	in	IN
18435	2572	22	the	the	DT
18435	2572	23	center	center	NN
18435	2572	24	.	.	.
18435	2573	1	Serve	serve	VB
18435	2573	2	with	with	IN
18435	2573	3	cream	cream	NN
18435	2573	4	.	.	.
18435	2574	1	~STEAMED	~STEAMED	NFP
18435	2574	2	BERRY	BERRY	NNP
18435	2574	3	PUDDING~--Sift	PUDDING~--Sift	NNP
18435	2574	4	two	two	CD
18435	2574	5	cups	cup	NNS
18435	2574	6	of	of	IN
18435	2574	7	flour	flour	NN
18435	2574	8	with	with	IN
18435	2574	9	four	four	CD
18435	2574	10	teaspoons	teaspoon	NNS
18435	2574	11	of	of	IN
18435	2574	12	baking	bake	VBG
18435	2574	13	powder	powder	NN
18435	2574	14	,	,	,
18435	2574	15	rub	rub	VBN
18435	2574	16	in	in	IN
18435	2574	17	a	a	DT
18435	2574	18	rounding	round	VBG
18435	2574	19	tablespoon	tablespoon	NN
18435	2574	20	of	of	IN
18435	2574	21	butter	butter	NN
18435	2574	22	,	,	,
18435	2574	23	add	add	VB
18435	2574	24	two	two	CD
18435	2574	25	beaten	beat	VBN
18435	2574	26	eggs	egg	NNS
18435	2574	27	,	,	,
18435	2574	28	one	one	CD
18435	2574	29	cup	cup	NN
18435	2574	30	of	of	IN
18435	2574	31	milk	milk	NN
18435	2574	32	,	,	,
18435	2574	33	one	one	CD
18435	2574	34	-	-	HYPH
18435	2574	35	half	half	NN
18435	2574	36	cup	cup	NN
18435	2574	37	of	of	IN
18435	2574	38	sugar	sugar	NN
18435	2574	39	,	,	,
18435	2574	40	and	and	CC
18435	2574	41	last	last	JJ
18435	2574	42	two	two	CD
18435	2574	43	cups	cup	NNS
18435	2574	44	of	of	IN
18435	2574	45	blueberries	blueberry	NNS
18435	2574	46	.	.	.
18435	2575	1	The	the	DT
18435	2575	2	berries	berry	NNS
18435	2575	3	should	should	MD
18435	2575	4	be	be	VB
18435	2575	5	rinsed	rinse	VBN
18435	2575	6	in	in	IN
18435	2575	7	cold	cold	JJ
18435	2575	8	water	water	NN
18435	2575	9	,	,	,
18435	2575	10	shaken	shake	VBN
18435	2575	11	in	in	IN
18435	2575	12	a	a	DT
18435	2575	13	cheese	cheese	NN
18435	2575	14	cloth	cloth	NN
18435	2575	15	until	until	IN
18435	2575	16	dry	dry	JJ
18435	2575	17	and	and	CC
18435	2575	18	then	then	RB
18435	2575	19	roiled	roil	VBN
18435	2575	20	in	in	IN
18435	2575	21	flour	flour	NN
18435	2575	22	before	before	IN
18435	2575	23	adding	add	VBG
18435	2575	24	.	.	.
18435	2576	1	Pour	pour	VB
18435	2576	2	into	into	IN
18435	2576	3	a	a	DT
18435	2576	4	pudding	pudding	JJ
18435	2576	5	mold	mold	NN
18435	2576	6	,	,	,
18435	2576	7	and	and	CC
18435	2576	8	steam	steam	NN
18435	2576	9	one	one	CD
18435	2576	10	and	and	CC
18435	2576	11	one	one	CD
18435	2576	12	-	-	HYPH
18435	2576	13	quarter	quarter	NN
18435	2576	14	hours	hour	NNS
18435	2576	15	.	.	.
18435	2577	1	Serve	serve	VB
18435	2577	2	with	with	IN
18435	2577	3	liquid	liquid	JJ
18435	2577	4	sauce	sauce	NN
18435	2577	5	.	.	.
18435	2578	1	~STEAMED	~STEAMED	NFP
18435	2578	2	PUDDING~--Beat	pudding~--beat	CD
18435	2578	3	one	one	CD
18435	2578	4	-	-	HYPH
18435	2578	5	half	half	NN
18435	2578	6	cup	cup	NN
18435	2578	7	of	of	IN
18435	2578	8	butter	butter	NN
18435	2578	9	with	with	IN
18435	2578	10	one	one	CD
18435	2578	11	cup	cup	NN
18435	2578	12	of	of	IN
18435	2578	13	sugar	sugar	NN
18435	2578	14	to	to	IN
18435	2578	15	a	a	DT
18435	2578	16	cream	cream	NN
18435	2578	17	,	,	,
18435	2578	18	add	add	VB
18435	2578	19	two	two	CD
18435	2578	20	beaten	beat	VBN
18435	2578	21	eggs	egg	NNS
18435	2578	22	and	and	CC
18435	2578	23	cup	cup	NN
18435	2578	24	of	of	IN
18435	2578	25	flour	flour	NN
18435	2578	26	sifted	sift	VBN
18435	2578	27	with	with	IN
18435	2578	28	one	one	CD
18435	2578	29	teaspoon	teaspoon	NN
18435	2578	30	each	each	DT
18435	2578	31	of	of	IN
18435	2578	32	cinnamon	cinnamon	NN
18435	2578	33	and	and	CC
18435	2578	34	soda	soda	NN
18435	2578	35	,	,	,
18435	2578	36	two	two	CD
18435	2578	37	cups	cup	NNS
18435	2578	38	of	of	IN
18435	2578	39	breadcrumbs	breadcrumb	NNS
18435	2578	40	,	,	,
18435	2578	41	soaked	soak	VBN
18435	2578	42	in	in	IN
18435	2578	43	one	one	CD
18435	2578	44	cup	cup	NN
18435	2578	45	of	of	IN
18435	2578	46	sour	sour	JJ
18435	2578	47	milk	milk	NN
18435	2578	48	.	.	.
18435	2579	1	Add	add	VB
18435	2579	2	one	one	CD
18435	2579	3	cup	cup	NN
18435	2579	4	of	of	IN
18435	2579	5	chopped	chopped	JJ
18435	2579	6	and	and	CC
18435	2579	7	seeded	seeded	JJ
18435	2579	8	raisins	raisin	NNS
18435	2579	9	and	and	CC
18435	2579	10	one	one	CD
18435	2579	11	-	-	HYPH
18435	2579	12	half	half	NN
18435	2579	13	cup	cup	NN
18435	2579	14	of	of	IN
18435	2579	15	chopped	chop	VBN
18435	2579	16	dates	date	NNS
18435	2579	17	.	.	.
18435	2580	1	Steam	steam	NN
18435	2580	2	two	two	CD
18435	2580	3	hours	hour	NNS
18435	2580	4	and	and	CC
18435	2580	5	serve	serve	VB
18435	2580	6	with	with	IN
18435	2580	7	whipped	whip	VBN
18435	2580	8	cream	cream	NN
18435	2580	9	.	.	.
18435	2581	1	~TAPIOCA	~TAPIOCA	NFP
18435	2581	2	MERINGUE~--Soak	MERINGUE~--Soak	NNP
18435	2581	3	one	one	CD
18435	2581	4	-	-	HYPH
18435	2581	5	half	half	NN
18435	2581	6	cup	cup	NN
18435	2581	7	granulated	granulate	VBN
18435	2581	8	tapioca	tapioca	NNS
18435	2581	9	in	in	IN
18435	2581	10	a	a	DT
18435	2581	11	pint	pint	NN
18435	2581	12	of	of	IN
18435	2581	13	cold	cold	JJ
18435	2581	14	water	water	NN
18435	2581	15	for	for	IN
18435	2581	16	half	half	PDT
18435	2581	17	an	an	DT
18435	2581	18	hour	hour	NN
18435	2581	19	.	.	.
18435	2582	1	Cook	cook	VB
18435	2582	2	slowly	slowly	RB
18435	2582	3	twenty	twenty	CD
18435	2582	4	minutes	minute	NNS
18435	2582	5	until	until	IN
18435	2582	6	transparent	transparent	JJ
18435	2582	7	.	.	.
18435	2583	1	If	if	IN
18435	2583	2	too	too	RB
18435	2583	3	thick	thick	JJ
18435	2583	4	,	,	,
18435	2583	5	add	add	VBP
18435	2583	6	a	a	DT
18435	2583	7	little	little	RB
18435	2583	8	more	more	JJR
18435	2583	9	boiling	boiling	NN
18435	2583	10	water	water	NN
18435	2583	11	.	.	.
18435	2584	1	Boil	Boil	NNP
18435	2584	2	one	one	CD
18435	2584	3	quart	quart	NN
18435	2584	4	of	of	IN
18435	2584	5	milk	milk	NN
18435	2584	6	in	in	IN
18435	2584	7	a	a	DT
18435	2584	8	farina	farina	NN
18435	2584	9	kettle	kettle	NN
18435	2584	10	with	with	IN
18435	2584	11	a	a	DT
18435	2584	12	pinch	pinch	NN
18435	2584	13	of	of	IN
18435	2584	14	salt	salt	NN
18435	2584	15	and	and	CC
18435	2584	16	the	the	DT
18435	2584	17	yellow	yellow	JJ
18435	2584	18	rind	rind	NN
18435	2584	19	of	of	IN
18435	2584	20	half	half	NN
18435	2584	21	lemon	lemon	NN
18435	2584	22	.	.	.
18435	2585	1	Beat	beat	VB
18435	2585	2	the	the	DT
18435	2585	3	yolks	yolk	NNS
18435	2585	4	of	of	IN
18435	2585	5	four	four	CD
18435	2585	6	eggs	egg	NNS
18435	2585	7	with	with	IN
18435	2585	8	a	a	DT
18435	2585	9	cup	cup	NN
18435	2585	10	of	of	IN
18435	2585	11	sugar	sugar	NN
18435	2585	12	,	,	,
18435	2585	13	add	add	VB
18435	2585	14	slowly	slowly	RB
18435	2585	15	to	to	IN
18435	2585	16	the	the	DT
18435	2585	17	milk	milk	NN
18435	2585	18	,	,	,
18435	2585	19	stirring	stir	VBG
18435	2585	20	until	until	IN
18435	2585	21	smooth	smooth	JJ
18435	2585	22	and	and	CC
18435	2585	23	creamy	creamy	JJ
18435	2585	24	,	,	,
18435	2585	25	but	but	CC
18435	2585	26	do	do	VBP
18435	2585	27	not	not	RB
18435	2585	28	allow	allow	VB
18435	2585	29	it	-PRON-	PRP
18435	2585	30	to	to	TO
18435	2585	31	boil	boil	VB
18435	2585	32	.	.	.
18435	2586	1	When	when	WRB
18435	2586	2	thickened	thicken	VBN
18435	2586	3	,	,	,
18435	2586	4	remove	remove	VB
18435	2586	5	from	from	IN
18435	2586	6	the	the	DT
18435	2586	7	fire	fire	NN
18435	2586	8	,	,	,
18435	2586	9	add	add	VB
18435	2586	10	a	a	DT
18435	2586	11	teaspoonful	teaspoonful	JJ
18435	2586	12	flavoring	flavoring	NN
18435	2586	13	and	and	CC
18435	2586	14	blend	blend	NN
18435	2586	15	thoroughly	thoroughly	RB
18435	2586	16	.	.	.
18435	2587	1	Whip	whip	VB
18435	2587	2	the	the	DT
18435	2587	3	whites	white	NNS
18435	2587	4	of	of	IN
18435	2587	5	the	the	DT
18435	2587	6	eggs	egg	NNS
18435	2587	7	to	to	IN
18435	2587	8	a	a	DT
18435	2587	9	stiff	stiff	JJ
18435	2587	10	froth	froth	NN
18435	2587	11	with	with	IN
18435	2587	12	three	three	CD
18435	2587	13	tablespoonfuls	tablespoonful	NNS
18435	2587	14	powdered	powder	VBN
18435	2587	15	sugar	sugar	NN
18435	2587	16	and	and	CC
18435	2587	17	a	a	DT
18435	2587	18	teaspoonful	teaspoonful	JJ
18435	2587	19	flavoring	flavoring	NN
18435	2587	20	,	,	,
18435	2587	21	spread	spread	VBD
18435	2587	22	over	over	IN
18435	2587	23	the	the	DT
18435	2587	24	top	top	NN
18435	2587	25	of	of	IN
18435	2587	26	the	the	DT
18435	2587	27	pudding	pudding	NN
18435	2587	28	which	which	WDT
18435	2587	29	should	should	MD
18435	2587	30	have	have	VB
18435	2587	31	been	be	VBN
18435	2587	32	poured	pour	VBN
18435	2587	33	in	in	IN
18435	2587	34	the	the	DT
18435	2587	35	serving	serving	NN
18435	2587	36	dish	dish	NN
18435	2587	37	and	and	CC
18435	2587	38	set	set	VBN
18435	2587	39	in	in	IN
18435	2587	40	a	a	DT
18435	2587	41	coolish	coolish	JJ
18435	2587	42	oven	oven	NN
18435	2587	43	to	to	TO
18435	2587	44	puff	puff	VB
18435	2587	45	and	and	CC
18435	2587	46	color	color	VB
18435	2587	47	a	a	DT
18435	2587	48	golden	golden	JJ
18435	2587	49	yellow	yellow	NN
18435	2587	50	.	.	.
18435	2588	1	~TAPIOCA	~tapioca	LS
18435	2588	2	PUDDING~--Cover	PUDDING~--Cover	:
18435	2588	3	one	one	CD
18435	2588	4	cup	cup	NN
18435	2588	5	of	of	IN
18435	2588	6	the	the	DT
18435	2588	7	flake	flake	NNP
18435	2588	8	tapioca	tapioca	NN
18435	2588	9	with	with	IN
18435	2588	10	cold	cold	JJ
18435	2588	11	water	water	NN
18435	2588	12	and	and	CC
18435	2588	13	let	let	VB
18435	2588	14	it	-PRON-	PRP
18435	2588	15	stand	stand	VB
18435	2588	16	two	two	CD
18435	2588	17	hours	hour	NNS
18435	2588	18	.	.	.
18435	2589	1	Stir	stir	VB
18435	2589	2	occasionally	occasionally	RB
18435	2589	3	with	with	IN
18435	2589	4	a	a	DT
18435	2589	5	fork	fork	NN
18435	2589	6	to	to	TO
18435	2589	7	separate	separate	VB
18435	2589	8	the	the	DT
18435	2589	9	lumps	lump	NNS
18435	2589	10	.	.	.
18435	2590	1	Put	put	VB
18435	2590	2	in	in	RP
18435	2590	3	a	a	DT
18435	2590	4	farina	farina	NN
18435	2590	5	kettle	kettle	NN
18435	2590	6	with	with	IN
18435	2590	7	a	a	DT
18435	2590	8	pint	pint	NN
18435	2590	9	and	and	CC
18435	2590	10	a	a	DT
18435	2590	11	half	half	JJ
18435	2590	12	water	water	NN
18435	2590	13	.	.	.
18435	2591	1	Slice	slice	VB
18435	2591	2	three	three	CD
18435	2591	3	tart	tart	JJ
18435	2591	4	apples	apple	NNS
18435	2591	5	and	and	CC
18435	2591	6	put	put	VBN
18435	2591	7	in	in	RP
18435	2591	8	with	with	IN
18435	2591	9	the	the	DT
18435	2591	10	tapioca	tapioca	NN
18435	2591	11	,	,	,
18435	2591	12	together	together	RB
18435	2591	13	with	with	IN
18435	2591	14	sugar	sugar	NN
18435	2591	15	to	to	TO
18435	2591	16	sweeten	sweeten	VB
18435	2591	17	to	to	IN
18435	2591	18	taste	taste	NN
18435	2591	19	.	.	.
18435	2592	1	Stir	stir	VB
18435	2592	2	all	all	DT
18435	2592	3	together	together	RB
18435	2592	4	and	and	CC
18435	2592	5	cook	cook	VB
18435	2592	6	until	until	IN
18435	2592	7	the	the	DT
18435	2592	8	apples	apple	NNS
18435	2592	9	are	be	VBP
18435	2592	10	soft	soft	JJ
18435	2592	11	and	and	CC
18435	2592	12	the	the	DT
18435	2592	13	tapioca	tapioca	NN
18435	2592	14	clear	clear	JJ
18435	2592	15	.	.	.
18435	2593	1	Serve	serve	VB
18435	2593	2	hot	hot	JJ
18435	2593	3	or	or	CC
18435	2593	4	cold	cold	JJ
18435	2593	5	.	.	.
18435	2594	1	Peaches	peach	NNS
18435	2594	2	may	may	MD
18435	2594	3	be	be	VB
18435	2594	4	used	use	VBN
18435	2594	5	in	in	IN
18435	2594	6	place	place	NN
18435	2594	7	of	of	IN
18435	2594	8	the	the	DT
18435	2594	9	apple	apple	NN
18435	2594	10	.	.	.
18435	2595	1	Serve	serve	VB
18435	2595	2	with	with	IN
18435	2595	3	cream	cream	NN
18435	2595	4	.	.	.
18435	2596	1	~TAPIOCA	~TAPIOCA	NFP
18435	2596	2	SOUFFLE~--Soak	SOUFFLE~--Soak	NNP
18435	2596	3	three	three	CD
18435	2596	4	tablespoonfuls	tablespoonful	NNS
18435	2596	5	pearl	pearl	NN
18435	2596	6	tapioca	tapioca	NN
18435	2596	7	in	in	IN
18435	2596	8	water	water	NN
18435	2596	9	to	to	TO
18435	2596	10	cover	cover	VB
18435	2596	11	for	for	IN
18435	2596	12	three	three	CD
18435	2596	13	or	or	CC
18435	2596	14	four	four	CD
18435	2596	15	hours	hour	NNS
18435	2596	16	.	.	.
18435	2597	1	Then	then	RB
18435	2597	2	add	add	VB
18435	2597	3	a	a	DT
18435	2597	4	quart	quart	NN
18435	2597	5	of	of	IN
18435	2597	6	milk	milk	NN
18435	2597	7	and	and	CC
18435	2597	8	cook	cook	NN
18435	2597	9	until	until	IN
18435	2597	10	the	the	DT
18435	2597	11	tapioca	tapioca	NN
18435	2597	12	is	be	VBZ
18435	2597	13	perfectly	perfectly	RB
18435	2597	14	clear	clear	JJ
18435	2597	15	and	and	CC
18435	2597	16	the	the	DT
18435	2597	17	milk	milk	NN
18435	2597	18	thickened	thicken	VBD
18435	2597	19	.	.	.
18435	2598	1	It	-PRON-	PRP
18435	2598	2	will	will	MD
18435	2598	3	take	take	VB
18435	2598	4	about	about	RB
18435	2598	5	twenty	twenty	CD
18435	2598	6	minutes	minute	NNS
18435	2598	7	,	,	,
18435	2598	8	and	and	CC
18435	2598	9	unless	unless	IN
18435	2598	10	you	-PRON-	PRP
18435	2598	11	use	use	VBP
18435	2598	12	the	the	DT
18435	2598	13	farina	farina	NNP
18435	2598	14	kettle	kettle	NNP
18435	2598	15	,	,	,
18435	2598	16	must	must	MD
18435	2598	17	be	be	VB
18435	2598	18	stirred	stir	VBN
18435	2598	19	constantly	constantly	RB
18435	2598	20	.	.	.
18435	2599	1	Add	add	VB
18435	2599	2	the	the	DT
18435	2599	3	yolks	yolk	NNS
18435	2599	4	of	of	IN
18435	2599	5	four	four	CD
18435	2599	6	eggs	egg	NNS
18435	2599	7	beaten	beat	VBN
18435	2599	8	with	with	IN
18435	2599	9	two	two	CD
18435	2599	10	-	-	HYPH
18435	2599	11	thirds	third	NNS
18435	2599	12	cup	cup	NN
18435	2599	13	sugar	sugar	NN
18435	2599	14	and	and	CC
18435	2599	15	cook	cook	VB
18435	2599	16	two	two	CD
18435	2599	17	or	or	CC
18435	2599	18	three	three	CD
18435	2599	19	minutes	minute	NNS
18435	2599	20	,	,	,
18435	2599	21	stirring	stir	VBG
18435	2599	22	steadily	steadily	RB
18435	2599	23	.	.	.
18435	2600	1	Whip	whip	VB
18435	2600	2	the	the	DT
18435	2600	3	whites	white	NNS
18435	2600	4	of	of	IN
18435	2600	5	four	four	CD
18435	2600	6	eggs	egg	NNS
18435	2600	7	to	to	IN
18435	2600	8	a	a	DT
18435	2600	9	stiff	stiff	JJ
18435	2600	10	froth	froth	NN
18435	2600	11	,	,	,
18435	2600	12	fold	fold	VB
18435	2600	13	through	through	IN
18435	2600	14	the	the	DT
18435	2600	15	cooked	cooked	JJ
18435	2600	16	cream	cream	NN
18435	2600	17	,	,	,
18435	2600	18	and	and	CC
18435	2600	19	take	take	VB
18435	2600	20	directly	directly	RB
18435	2600	21	from	from	IN
18435	2600	22	the	the	DT
18435	2600	23	fire	fire	NN
18435	2600	24	.	.	.
18435	2601	1	Flavor	flavor	NN
18435	2601	2	with	with	IN
18435	2601	3	lemon	lemon	NN
18435	2601	4	or	or	CC
18435	2601	5	vanilla	vanilla	NN
18435	2601	6	and	and	CC
18435	2601	7	bake	bake	NN
18435	2601	8	in	in	RP
18435	2601	9	a	a	DT
18435	2601	10	moderate	moderate	JJ
18435	2601	11	oven	oven	NN
18435	2601	12	for	for	IN
18435	2601	13	twenty	twenty	CD
18435	2601	14	-	-	HYPH
18435	2601	15	five	five	CD
18435	2601	16	minutes	minute	NNS
18435	2601	17	.	.	.
18435	2602	1	Chill	chill	VB
18435	2602	2	and	and	CC
18435	2602	3	serve	serve	VB
18435	2602	4	.	.	.
18435	2603	1	This	this	DT
18435	2603	2	may	may	MD
18435	2603	3	also	also	RB
18435	2603	4	be	be	VB
18435	2603	5	served	serve	VBN
18435	2603	6	as	as	IN
18435	2603	7	a	a	DT
18435	2603	8	pudding	pudding	NN
18435	2603	9	without	without	IN
18435	2603	10	the	the	DT
18435	2603	11	final	final	JJ
18435	2603	12	baking	baking	NN
18435	2603	13	.	.	.
18435	2604	1	~WHOLE	~WHOLE	NFP
18435	2604	2	WHEAT	WHEAT	NNP
18435	2604	3	PUDDING~--Put	PUDDING~--Put	NNP
18435	2604	4	one	one	CD
18435	2604	5	cup	cup	NN
18435	2604	6	of	of	IN
18435	2604	7	milk	milk	NN
18435	2604	8	,	,	,
18435	2604	9	one	one	CD
18435	2604	10	-	-	HYPH
18435	2604	11	half	half	NN
18435	2604	12	cup	cup	NN
18435	2604	13	of	of	IN
18435	2604	14	molasses	molasse	NNS
18435	2604	15	,	,	,
18435	2604	16	two	two	CD
18435	2604	17	cups	cup	NNS
18435	2604	18	of	of	IN
18435	2604	19	graham	graham	NNP
18435	2604	20	or	or	CC
18435	2604	21	whole	whole	JJ
18435	2604	22	wheat	wheat	NN
18435	2604	23	flour	flour	NN
18435	2604	24	,	,	,
18435	2604	25	one	one	CD
18435	2604	26	cup	cup	NN
18435	2604	27	of	of	IN
18435	2604	28	chopped	chop	VBN
18435	2604	29	raisins	raisin	NNS
18435	2604	30	and	and	CC
18435	2604	31	half	half	PDT
18435	2604	32	a	a	DT
18435	2604	33	saltspoon	saltspoon	NN
18435	2604	34	of	of	IN
18435	2604	35	salt	salt	NN
18435	2604	36	into	into	IN
18435	2604	37	a	a	DT
18435	2604	38	bowl	bowl	NN
18435	2604	39	and	and	CC
18435	2604	40	add	add	VB
18435	2604	41	one	one	CD
18435	2604	42	level	level	NN
18435	2604	43	teaspoon	teaspoon	NN
18435	2604	44	of	of	IN
18435	2604	45	soda	soda	NN
18435	2604	46	,	,	,
18435	2604	47	dissolved	dissolve	VBN
18435	2604	48	in	in	IN
18435	2604	49	a	a	DT
18435	2604	50	tablespoon	tablespoon	NN
18435	2604	51	of	of	IN
18435	2604	52	warm	warm	JJ
18435	2604	53	water	water	NN
18435	2604	54	,	,	,
18435	2604	55	beat	beat	VBD
18435	2604	56	hard	hard	RB
18435	2604	57	for	for	IN
18435	2604	58	three	three	CD
18435	2604	59	minutes	minute	NNS
18435	2604	60	.	.	.
18435	2605	1	Pour	pour	VB
18435	2605	2	the	the	DT
18435	2605	3	thin	thin	JJ
18435	2605	4	batter	batter	NN
18435	2605	5	into	into	IN
18435	2605	6	a	a	DT
18435	2605	7	buttered	butter	VBN
18435	2605	8	pudding	pudding	NN
18435	2605	9	mold	mold	NN
18435	2605	10	and	and	CC
18435	2605	11	steam	steam	NN
18435	2605	12	two	two	CD
18435	2605	13	and	and	CC
18435	2605	14	a	a	DT
18435	2605	15	half	half	NN
18435	2605	16	hours	hour	NNS
18435	2605	17	.	.	.
18435	2606	1	Serve	serve	VB
18435	2606	2	with	with	IN
18435	2606	3	a	a	DT
18435	2606	4	lemon	lemon	NN
18435	2606	5	sauce	sauce	NN
18435	2606	6	or	or	CC
18435	2606	7	cream	cream	NN
18435	2606	8	.	.	.
18435	2607	1	~YORKSHIRE	~YORKSHIRE	NFP
18435	2607	2	PUDDING~--Take	PUDDING~--Take	VBG
18435	2607	3	an	an	DT
18435	2607	4	equal	equal	JJ
18435	2607	5	number	number	NN
18435	2607	6	of	of	IN
18435	2607	7	eggs	egg	NNS
18435	2607	8	and	and	CC
18435	2607	9	tablespoonful	tablespoonful	JJ
18435	2607	10	of	of	IN
18435	2607	11	sifted	sift	VBN
18435	2607	12	flour	flour	NN
18435	2607	13	and	and	CC
18435	2607	14	when	when	WRB
18435	2607	15	the	the	DT
18435	2607	16	eggs	egg	NNS
18435	2607	17	are	be	VBP
18435	2607	18	well	well	RB
18435	2607	19	beaten	beat	VBN
18435	2607	20	mix	mix	VB
18435	2607	21	them	-PRON-	PRP
18435	2607	22	in	in	RP
18435	2607	23	with	with	IN
18435	2607	24	the	the	DT
18435	2607	25	flour	flour	NN
18435	2607	26	,	,	,
18435	2607	27	add	add	VB
18435	2607	28	some	some	DT
18435	2607	29	salt	salt	NN
18435	2607	30	and	and	CC
18435	2607	31	a	a	DT
18435	2607	32	little	little	JJ
18435	2607	33	grated	grated	JJ
18435	2607	34	nutmeg	nutmeg	NNS
18435	2607	35	and	and	CC
18435	2607	36	then	then	RB
18435	2607	37	pour	pour	VBP
18435	2607	38	in	in	RP
18435	2607	39	as	as	RB
18435	2607	40	much	much	JJ
18435	2607	41	new	new	JJ
18435	2607	42	milk	milk	NN
18435	2607	43	as	as	IN
18435	2607	44	will	will	MD
18435	2607	45	make	make	VB
18435	2607	46	a	a	DT
18435	2607	47	batter	batter	NN
18435	2607	48	of	of	IN
18435	2607	49	the	the	DT
18435	2607	50	consistency	consistency	NN
18435	2607	51	of	of	IN
18435	2607	52	cream	cream	NN
18435	2607	53	,	,	,
18435	2607	54	stir	stir	VB
18435	2607	55	the	the	DT
18435	2607	56	batter	batter	NN
18435	2607	57	with	with	IN
18435	2607	58	a	a	DT
18435	2607	59	fork	fork	NN
18435	2607	60	well	well	RB
18435	2607	61	for	for	IN
18435	2607	62	ten	ten	CD
18435	2607	63	minutes	minute	NNS
18435	2607	64	and	and	CC
18435	2607	65	then	then	RB
18435	2607	66	put	put	VBD
18435	2607	67	in	in	RP
18435	2607	68	at	at	IN
18435	2607	69	once	once	RB
18435	2607	70	into	into	IN
18435	2607	71	a	a	DT
18435	2607	72	baking	baking	NN
18435	2607	73	tin	tin	NN
18435	2607	74	,	,	,
18435	2607	75	which	which	WDT
18435	2607	76	must	must	MD
18435	2607	77	be	be	VB
18435	2607	78	very	very	RB
18435	2607	79	hot	hot	JJ
18435	2607	80	,	,	,
18435	2607	81	containing	contain	VBG
18435	2607	82	a	a	DT
18435	2607	83	couple	couple	NN
18435	2607	84	of	of	IN
18435	2607	85	tablespoons	tablespoon	NNS
18435	2607	86	of	of	IN
18435	2607	87	hot	hot	JJ
18435	2607	88	drippings	dripping	NNS
18435	2607	89	.	.	.
18435	2608	1	Set	set	VB
18435	2608	2	the	the	DT
18435	2608	3	pudding	pudding	NN
18435	2608	4	in	in	IN
18435	2608	5	oven	oven	NNP
18435	2608	6	to	to	TO
18435	2608	7	bake	bake	VB
18435	2608	8	or	or	CC
18435	2608	9	before	before	IN
18435	2608	10	the	the	DT
18435	2608	11	fire	fire	NN
18435	2608	12	under	under	IN
18435	2608	13	the	the	DT
18435	2608	14	roasting	roast	VBG
18435	2608	15	meat	meat	NN
18435	2608	16	.	.	.
18435	2609	1	When	when	WRB
18435	2609	2	ready	ready	JJ
18435	2609	3	to	to	TO
18435	2609	4	serve	serve	VB
18435	2609	5	cut	cut	VBN
18435	2609	6	the	the	DT
18435	2609	7	pudding	pudding	NN
18435	2609	8	into	into	IN
18435	2609	9	squares	square	NNS
18435	2609	10	and	and	CC
18435	2609	11	send	send	VB
18435	2609	12	to	to	IN
18435	2609	13	the	the	DT
18435	2609	14	table	table	NN
18435	2609	15	on	on	IN
18435	2609	16	a	a	DT
18435	2609	17	separate	separate	JJ
18435	2609	18	dish	dish	NN
18435	2609	19	.	.	.
18435	2610	1	SAUCE	SAUCE	VBN
18435	2610	2	FOR	for	IN
18435	2610	3	PUDDINGS	pudding	NNS
18435	2610	4	~FRUIT	~FRUIT	NFP
18435	2610	5	SYRUP	SYRUP	NNP
18435	2610	6	SAUCE~--One	SAUCE~--One	NNP
18435	2610	7	cup	cup	NNP
18435	2610	8	fruit	fruit	NN
18435	2610	9	syrup	syrup	NN
18435	2610	10	,	,	,
18435	2610	11	one	one	CD
18435	2610	12	-	-	HYPH
18435	2610	13	half	half	NN
18435	2610	14	cup	cup	NN
18435	2610	15	sugar	sugar	NN
18435	2610	16	,	,	,
18435	2610	17	one	one	CD
18435	2610	18	teaspoon	teaspoon	NN
18435	2610	19	butter	butter	NN
18435	2610	20	.	.	.
18435	2611	1	Use	use	VB
18435	2611	2	the	the	DT
18435	2611	3	syrup	syrup	NN
18435	2611	4	from	from	IN
18435	2611	5	apricots	apricot	NNS
18435	2611	6	,	,	,
18435	2611	7	peaches	peach	NNS
18435	2611	8	,	,	,
18435	2611	9	cherries	cherry	NNS
18435	2611	10	,	,	,
18435	2611	11	quinces	quince	NNS
18435	2611	12	or	or	CC
18435	2611	13	any	any	DT
18435	2611	14	fruit	fruit	NN
18435	2611	15	you	-PRON-	PRP
18435	2611	16	prefer	prefer	VBP
18435	2611	17	.	.	.
18435	2612	1	The	the	DT
18435	2612	2	amount	amount	NN
18435	2612	3	of	of	IN
18435	2612	4	sugar	sugar	NN
18435	2612	5	will	will	MD
18435	2612	6	depend	depend	VB
18435	2612	7	upon	upon	IN
18435	2612	8	the	the	DT
18435	2612	9	acidity	acidity	NN
18435	2612	10	of	of	IN
18435	2612	11	the	the	DT
18435	2612	12	fruit	fruit	NN
18435	2612	13	.	.	.
18435	2613	1	Mix	mix	VB
18435	2613	2	the	the	DT
18435	2613	3	cornstarch	cornstarch	NN
18435	2613	4	with	with	IN
18435	2613	5	the	the	DT
18435	2613	6	sugar	sugar	NN
18435	2613	7	,	,	,
18435	2613	8	add	add	VB
18435	2613	9	the	the	DT
18435	2613	10	syrup	syrup	NN
18435	2613	11	and	and	CC
18435	2613	12	boil	boil	VB
18435	2613	13	all	all	DT
18435	2613	14	together	together	RB
18435	2613	15	five	five	CD
18435	2613	16	minutes	minute	NNS
18435	2613	17	.	.	.
18435	2614	1	Add	add	VB
18435	2614	2	the	the	DT
18435	2614	3	butter	butter	NN
18435	2614	4	last	last	RB
18435	2614	5	.	.	.
18435	2615	1	~LEMON	~LEMON	NFP
18435	2615	2	SAUCE~--Grate	SAUCE~--Grate	:
18435	2615	3	the	the	DT
18435	2615	4	rind	rind	NN
18435	2615	5	and	and	CC
18435	2615	6	squeeze	squeeze	VB
18435	2615	7	the	the	DT
18435	2615	8	juice	juice	NN
18435	2615	9	of	of	IN
18435	2615	10	one	one	CD
18435	2615	11	lemon	lemon	NN
18435	2615	12	.	.	.
18435	2616	1	Mix	mix	VB
18435	2616	2	together	together	RB
18435	2616	3	three	three	CD
18435	2616	4	teaspoons	teaspoon	NNS
18435	2616	5	cornstarch	cornstarch	NN
18435	2616	6	,	,	,
18435	2616	7	one	one	CD
18435	2616	8	cup	cup	NN
18435	2616	9	of	of	IN
18435	2616	10	sugar	sugar	NN
18435	2616	11	and	and	CC
18435	2616	12	two	two	CD
18435	2616	13	cups	cup	NNS
18435	2616	14	of	of	IN
18435	2616	15	boiling	boil	VBG
18435	2616	16	water	water	NN
18435	2616	17	,	,	,
18435	2616	18	and	and	CC
18435	2616	19	cook	cook	VB
18435	2616	20	ten	ten	CD
18435	2616	21	minutes	minute	NNS
18435	2616	22	,	,	,
18435	2616	23	stirring	stir	VBG
18435	2616	24	constantly	constantly	RB
18435	2616	25	.	.	.
18435	2617	1	Add	add	VB
18435	2617	2	the	the	DT
18435	2617	3	lemon	lemon	NN
18435	2617	4	rind	rind	NN
18435	2617	5	and	and	CC
18435	2617	6	juice	juice	NN
18435	2617	7	and	and	CC
18435	2617	8	one	one	CD
18435	2617	9	teaspoon	teaspoon	NN
18435	2617	10	of	of	IN
18435	2617	11	butter	butter	NN
18435	2617	12	.	.	.
18435	2618	1	~LEMON	~LEMON	NFP
18435	2618	2	SAUCE~--Mix	sauce~--mix	CD
18435	2618	3	three	three	CD
18435	2618	4	dessert	dessert	NN
18435	2618	5	spoons	spoon	NNS
18435	2618	6	of	of	IN
18435	2618	7	cornstarch	cornstarch	NN
18435	2618	8	with	with	IN
18435	2618	9	one	one	CD
18435	2618	10	cup	cup	NN
18435	2618	11	of	of	IN
18435	2618	12	sugar	sugar	NN
18435	2618	13	,	,	,
18435	2618	14	pinch	pinch	NN
18435	2618	15	of	of	IN
18435	2618	16	salt	salt	NN
18435	2618	17	,	,	,
18435	2618	18	in	in	IN
18435	2618	19	a	a	DT
18435	2618	20	saucepan	saucepan	NN
18435	2618	21	,	,	,
18435	2618	22	pour	pour	VB
18435	2618	23	on	on	IN
18435	2618	24	two	two	CD
18435	2618	25	cups	cup	NNS
18435	2618	26	boiling	boil	VBG
18435	2618	27	water	water	NN
18435	2618	28	and	and	CC
18435	2618	29	stir	stir	VB
18435	2618	30	quickly	quickly	RB
18435	2618	31	as	as	IN
18435	2618	32	it	-PRON-	PRP
18435	2618	33	thickens	thicken	VBZ
18435	2618	34	.	.	.
18435	2619	1	When	when	WRB
18435	2619	2	it	-PRON-	PRP
18435	2619	3	is	be	VBZ
18435	2619	4	smooth	smooth	RB
18435	2619	5	set	set	VBN
18435	2619	6	it	-PRON-	PRP
18435	2619	7	back	back	RB
18435	2619	8	where	where	WRB
18435	2619	9	it	-PRON-	PRP
18435	2619	10	will	will	MD
18435	2619	11	simply	simply	RB
18435	2619	12	bubble	bubble	VB
18435	2619	13	and	and	CC
18435	2619	14	simmer	simmer	JJ
18435	2619	15	,	,	,
18435	2619	16	and	and	CC
18435	2619	17	stir	stir	VB
18435	2619	18	occasionally	occasionally	RB
18435	2619	19	.	.	.
18435	2620	1	Add	add	VB
18435	2620	2	the	the	DT
18435	2620	3	grated	grate	VBN
18435	2620	4	rind	rind	NN
18435	2620	5	and	and	CC
18435	2620	6	juice	juice	NN
18435	2620	7	of	of	IN
18435	2620	8	one	one	CD
18435	2620	9	lemon	lemon	NN
18435	2620	10	and	and	CC
18435	2620	11	one	one	NN
18435	2620	12	rounding	round	VBG
18435	2620	13	tablespoon	tablespoon	NN
18435	2620	14	butter	butter	NN
18435	2620	15	.	.	.
18435	2621	1	If	if	IN
18435	2621	2	this	this	DT
18435	2621	3	is	be	VBZ
18435	2621	4	too	too	RB
18435	2621	5	thick	thick	JJ
18435	2621	6	add	add	NN
18435	2621	7	more	more	RBR
18435	2621	8	hot	hot	JJ
18435	2621	9	water	water	NN
18435	2621	10	as	as	IN
18435	2621	11	it	-PRON-	PRP
18435	2621	12	thickens	thicken	VBZ
18435	2621	13	in	in	IN
18435	2621	14	cooling	cooling	NN
18435	2621	15	,	,	,
18435	2621	16	and	and	CC
18435	2621	17	you	-PRON-	PRP
18435	2621	18	want	want	VBP
18435	2621	19	it	-PRON-	PRP
18435	2621	20	thin	thin	RB
18435	2621	21	enough	enough	RB
18435	2621	22	to	to	TO
18435	2621	23	pour	pour	VB
18435	2621	24	easily	easily	RB
18435	2621	25	.	.	.
18435	2622	1	~LEMON	~LEMON	NFP
18435	2622	2	SAUCE~--Mix	sauce~--mix	CD
18435	2622	3	three	three	CD
18435	2622	4	tablespoons	tablespoon	NNS
18435	2622	5	of	of	IN
18435	2622	6	cornstarch	cornstarch	NN
18435	2622	7	with	with	IN
18435	2622	8	one	one	CD
18435	2622	9	cup	cup	NN
18435	2622	10	of	of	IN
18435	2622	11	cold	cold	JJ
18435	2622	12	water	water	NN
18435	2622	13	and	and	CC
18435	2622	14	turn	turn	VB
18435	2622	15	on	on	RP
18435	2622	16	one	one	CD
18435	2622	17	cup	cup	NN
18435	2622	18	of	of	IN
18435	2622	19	boiling	boiling	NN
18435	2622	20	water	water	NN
18435	2622	21	.	.	.
18435	2623	1	Boil	Boil	NNP
18435	2623	2	ten	ten	CD
18435	2623	3	minutes	minute	NNS
18435	2623	4	,	,	,
18435	2623	5	then	then	RB
18435	2623	6	add	add	VB
18435	2623	7	one	one	CD
18435	2623	8	cup	cup	NN
18435	2623	9	of	of	IN
18435	2623	10	sugar	sugar	NN
18435	2623	11	,	,	,
18435	2623	12	the	the	DT
18435	2623	13	juice	juice	NN
18435	2623	14	and	and	CC
18435	2623	15	grated	grate	VBD
18435	2623	16	yellow	yellow	JJ
18435	2623	17	rind	rind	NN
18435	2623	18	of	of	IN
18435	2623	19	one	one	CD
18435	2623	20	lemon	lemon	NN
18435	2623	21	and	and	CC
18435	2623	22	two	two	CD
18435	2623	23	rounding	round	VBG
18435	2623	24	tablespoons	tablespoon	NNS
18435	2623	25	of	of	IN
18435	2623	26	butter	butter	NN
18435	2623	27	.	.	.
18435	2624	1	~LEMON	~LEMON	NFP
18435	2624	2	SAUCE	SAUCE	VBN
18435	2624	3	FOR	for	IN
18435	2624	4	FRITTERS~--Mix	fritters~--mix	CD
18435	2624	5	four	four	CD
18435	2624	6	level	level	NN
18435	2624	7	teaspoons	teaspoon	NNS
18435	2624	8	of	of	IN
18435	2624	9	cornstarch	cornstarch	NN
18435	2624	10	with	with	IN
18435	2624	11	one	one	CD
18435	2624	12	cup	cup	NN
18435	2624	13	of	of	IN
18435	2624	14	sugar	sugar	NN
18435	2624	15	,	,	,
18435	2624	16	and	and	CC
18435	2624	17	stir	stir	VB
18435	2624	18	at	at	IN
18435	2624	19	once	once	RB
18435	2624	20	into	into	IN
18435	2624	21	two	two	CD
18435	2624	22	cups	cup	NNS
18435	2624	23	of	of	IN
18435	2624	24	boiling	boiling	NN
18435	2624	25	water	water	NN
18435	2624	26	,	,	,
18435	2624	27	add	add	VB
18435	2624	28	the	the	DT
18435	2624	29	juice	juice	NN
18435	2624	30	and	and	CC
18435	2624	31	grated	grate	VBD
18435	2624	32	yellow	yellow	JJ
18435	2624	33	rind	rind	NN
18435	2624	34	of	of	IN
18435	2624	35	one	one	CD
18435	2624	36	lemon	lemon	NN
18435	2624	37	and	and	CC
18435	2624	38	cook	cook	VB
18435	2624	39	six	six	CD
18435	2624	40	minutes	minute	NNS
18435	2624	41	,	,	,
18435	2624	42	add	add	VB
18435	2624	43	three	three	CD
18435	2624	44	level	level	NN
18435	2624	45	tablespoons	tablespoon	NNS
18435	2624	46	of	of	IN
18435	2624	47	butter	butter	NN
18435	2624	48	.	.	.
18435	2625	1	~ORANGE	~ORANGE	NFP
18435	2625	2	SAUCE	SAUCE	VBN
18435	2625	3	No	no	UH
18435	2625	4	.	.	.
18435	2626	1	1~--Mix	1~--mix	CD
18435	2626	2	one	one	CD
18435	2626	3	and	and	CC
18435	2626	4	a	a	DT
18435	2626	5	half	half	NN
18435	2626	6	tablespoons	tablespoon	NNS
18435	2626	7	of	of	IN
18435	2626	8	cornstarch	cornstarch	NN
18435	2626	9	with	with	IN
18435	2626	10	one	one	CD
18435	2626	11	cup	cup	NN
18435	2626	12	of	of	IN
18435	2626	13	sugar	sugar	NN
18435	2626	14	,	,	,
18435	2626	15	and	and	CC
18435	2626	16	stir	stir	VB
18435	2626	17	it	-PRON-	PRP
18435	2626	18	into	into	IN
18435	2626	19	one	one	CD
18435	2626	20	pint	pint	NN
18435	2626	21	of	of	IN
18435	2626	22	boiling	boil	VBG
18435	2626	23	water	water	NN
18435	2626	24	.	.	.
18435	2627	1	Let	let	VB
18435	2627	2	it	-PRON-	PRP
18435	2627	3	cook	cook	VB
18435	2627	4	quickly	quickly	RB
18435	2627	5	and	and	CC
18435	2627	6	stir	stir	VB
18435	2627	7	as	as	IN
18435	2627	8	it	-PRON-	PRP
18435	2627	9	thickens	thicken	VBZ
18435	2627	10	,	,	,
18435	2627	11	and	and	CC
18435	2627	12	after	after	IN
18435	2627	13	ten	ten	CD
18435	2627	14	minutes	minute	NNS
18435	2627	15	add	add	VBP
18435	2627	16	two	two	CD
18435	2627	17	tablespoons	tablespoon	NNS
18435	2627	18	of	of	IN
18435	2627	19	butter	butter	NN
18435	2627	20	and	and	CC
18435	2627	21	one	one	CD
18435	2627	22	-	-	HYPH
18435	2627	23	half	half	NN
18435	2627	24	cup	cup	NN
18435	2627	25	of	of	IN
18435	2627	26	orange	orange	NNP
18435	2627	27	juice	juice	NNP
18435	2627	28	.	.	.
18435	2628	1	Cook	cook	VB
18435	2628	2	two	two	CD
18435	2628	3	minutes	minute	NNS
18435	2628	4	longer	long	RBR
18435	2628	5	then	then	RB
18435	2628	6	serve	serve	VBP
18435	2628	7	.	.	.
18435	2629	1	~ORANGE	~ORANGE	NFP
18435	2629	2	SAUCE	SAUCE	VBN
18435	2629	3	No	no	UH
18435	2629	4	.	.	.
18435	2630	1	2~--Chip	2~--chip	CD
18435	2630	2	the	the	DT
18435	2630	3	yellow	yellow	JJ
18435	2630	4	rind	rind	NN
18435	2630	5	from	from	IN
18435	2630	6	an	an	DT
18435	2630	7	orange	orange	NN
18435	2630	8	and	and	CC
18435	2630	9	squeeze	squeeze	VB
18435	2630	10	the	the	DT
18435	2630	11	juice	juice	NN
18435	2630	12	over	over	IN
18435	2630	13	it	-PRON-	PRP
18435	2630	14	.	.	.
18435	2631	1	Let	let	VB
18435	2631	2	stand	stand	VB
18435	2631	3	half	half	PDT
18435	2631	4	an	an	DT
18435	2631	5	hour	hour	NN
18435	2631	6	.	.	.
18435	2632	1	Stir	stir	VB
18435	2632	2	one	one	CD
18435	2632	3	-	-	HYPH
18435	2632	4	quarter	quarter	NN
18435	2632	5	cup	cup	NN
18435	2632	6	of	of	IN
18435	2632	7	flour	flour	NN
18435	2632	8	into	into	IN
18435	2632	9	one	one	CD
18435	2632	10	cup	cup	NN
18435	2632	11	of	of	IN
18435	2632	12	sugar	sugar	NN
18435	2632	13	and	and	CC
18435	2632	14	turn	turn	VB
18435	2632	15	into	into	IN
18435	2632	16	two	two	CD
18435	2632	17	cups	cup	NNS
18435	2632	18	of	of	IN
18435	2632	19	boiling	boil	VBG
18435	2632	20	water	water	NN
18435	2632	21	.	.	.
18435	2633	1	Cook	cook	VB
18435	2633	2	ten	ten	CD
18435	2633	3	minutes	minute	NNS
18435	2633	4	,	,	,
18435	2633	5	add	add	VB
18435	2633	6	a	a	DT
18435	2633	7	pinch	pinch	NN
18435	2633	8	of	of	IN
18435	2633	9	salt	salt	NN
18435	2633	10	,	,	,
18435	2633	11	the	the	DT
18435	2633	12	orange	orange	NNP
18435	2633	13	rind	rind	NNP
18435	2633	14	and	and	CC
18435	2633	15	juice	juice	NN
18435	2633	16	,	,	,
18435	2633	17	stir	stir	VB
18435	2633	18	and	and	CC
18435	2633	19	strain	strain	VB
18435	2633	20	.	.	.
18435	2634	1	~RASPBERRY	~RASPBERRY	NFP
18435	2634	2	SAUCE	SAUCE	NNP
18435	2634	3	FOR	for	IN
18435	2634	4	ICE	ICE	NNP
18435	2634	5	CREAM~--If	CREAM~--If	VBD
18435	2634	6	you	-PRON-	PRP
18435	2634	7	think	think	VBP
18435	2634	8	that	that	IN
18435	2634	9	a	a	DT
18435	2634	10	good	good	JJ
18435	2634	11	ice	ice	NN
18435	2634	12	cream	cream	NN
18435	2634	13	is	be	VBZ
18435	2634	14	yet	yet	RB
18435	2634	15	not	not	RB
18435	2634	16	quite	quite	RB
18435	2634	17	fine	fine	JJ
18435	2634	18	enough	enough	RB
18435	2634	19	,	,	,
18435	2634	20	pour	pour	VB
18435	2634	21	a	a	DT
18435	2634	22	raspberry	raspberry	NN
18435	2634	23	sauce	sauce	NN
18435	2634	24	over	over	IN
18435	2634	25	each	each	DT
18435	2634	26	portion	portion	NN
18435	2634	27	as	as	IN
18435	2634	28	served	serve	VBN
18435	2634	29	.	.	.
18435	2635	1	Add	add	VB
18435	2635	2	one	one	CD
18435	2635	3	-	-	HYPH
18435	2635	4	quarter	quarter	NN
18435	2635	5	cup	cup	NN
18435	2635	6	of	of	IN
18435	2635	7	sugar	sugar	NN
18435	2635	8	to	to	IN
18435	2635	9	one	one	CD
18435	2635	10	cup	cup	NN
18435	2635	11	of	of	IN
18435	2635	12	raspberry	raspberry	NNP
18435	2635	13	juice	juice	NNP
18435	2635	14	prepared	prepare	VBD
18435	2635	15	as	as	IN
18435	2635	16	for	for	IN
18435	2635	17	jelly	jelly	NN
18435	2635	18	-	-	HYPH
18435	2635	19	making	making	NN
18435	2635	20	,	,	,
18435	2635	21	and	and	CC
18435	2635	22	simmer	simmer	NN
18435	2635	23	five	five	CD
18435	2635	24	minutes	minute	NNS
18435	2635	25	.	.	.
18435	2636	1	Add	add	VB
18435	2636	2	a	a	DT
18435	2636	3	rounding	round	VBG
18435	2636	4	teaspoon	teaspoon	NN
18435	2636	5	of	of	IN
18435	2636	6	arrow	arrow	NN
18435	2636	7	-	-	HYPH
18435	2636	8	root	root	NN
18435	2636	9	made	make	VBD
18435	2636	10	smooth	smooth	JJ
18435	2636	11	in	in	IN
18435	2636	12	one	one	CD
18435	2636	13	tablespoon	tablespoon	NN
18435	2636	14	of	of	IN
18435	2636	15	cold	cold	JJ
18435	2636	16	water	water	NN
18435	2636	17	,	,	,
18435	2636	18	and	and	CC
18435	2636	19	cook	cook	VB
18435	2636	20	five	five	CD
18435	2636	21	minutes	minute	NNS
18435	2636	22	.	.	.
18435	2637	1	Now	now	RB
18435	2637	2	add	add	VB
18435	2637	3	one	one	CD
18435	2637	4	tablespoon	tablespoon	NN
18435	2637	5	of	of	IN
18435	2637	6	strained	strain	VBN
18435	2637	7	lemon	lemon	NN
18435	2637	8	juice	juice	NN
18435	2637	9	and	and	CC
18435	2637	10	let	let	VB
18435	2637	11	boil	boil	VB
18435	2637	12	up	up	RP
18435	2637	13	once	once	RB
18435	2637	14	.	.	.
18435	2638	1	~SAUCE	~SAUCE	NFP
18435	2638	2	FOR	for	IN
18435	2638	3	CHERRY	CHERRY	NNP
18435	2638	4	PUDDING~--Put	PUDDING~--Put	NNP
18435	2638	5	two	two	CD
18435	2638	6	cups	cup	NNS
18435	2638	7	of	of	IN
18435	2638	8	cherry	cherry	NN
18435	2638	9	juice	juice	NN
18435	2638	10	,	,	,
18435	2638	11	or	or	CC
18435	2638	12	juice	juice	NN
18435	2638	13	and	and	CC
18435	2638	14	water	water	NN
18435	2638	15	,	,	,
18435	2638	16	into	into	IN
18435	2638	17	a	a	DT
18435	2638	18	saucepan	saucepan	NN
18435	2638	19	,	,	,
18435	2638	20	stir	stir	VB
18435	2638	21	in	in	IN
18435	2638	22	three	three	CD
18435	2638	23	level	level	NN
18435	2638	24	tablespoons	tablespoon	NNS
18435	2638	25	of	of	IN
18435	2638	26	corn	corn	NN
18435	2638	27	starch	starch	NN
18435	2638	28	and	and	CC
18435	2638	29	cook	cook	VB
18435	2638	30	fifteen	fifteen	CD
18435	2638	31	minutes	minute	NNS
18435	2638	32	.	.	.
18435	2639	1	Add	add	VB
18435	2639	2	two	two	CD
18435	2639	3	-	-	HYPH
18435	2639	4	thirds	third	NNS
18435	2639	5	cup	cup	NN
18435	2639	6	of	of	IN
18435	2639	7	sugar	sugar	NN
18435	2639	8	and	and	CC
18435	2639	9	a	a	DT
18435	2639	10	tablespoon	tablespoon	NN
18435	2639	11	of	of	IN
18435	2639	12	lemon	lemon	NN
18435	2639	13	juice	juice	NN
18435	2639	14	.	.	.
18435	2640	1	~SAUCE	~SAUCE	NFP
18435	2640	2	FOR	for	IN
18435	2640	3	BATTER	BATTER	NNP
18435	2640	4	PUDDING~--Beat	PUDDING~--Beat	NNP
18435	2640	5	together	together	RB
18435	2640	6	in	in	IN
18435	2640	7	a	a	DT
18435	2640	8	bowl	bowl	NN
18435	2640	9	three	three	CD
18435	2640	10	rounding	round	VBG
18435	2640	11	tablespoons	tablespoon	NNS
18435	2640	12	of	of	IN
18435	2640	13	sugar	sugar	NN
18435	2640	14	,	,	,
18435	2640	15	two	two	CD
18435	2640	16	level	level	NN
18435	2640	17	tablespoons	tablespoon	NNS
18435	2640	18	of	of	IN
18435	2640	19	butter	butter	NN
18435	2640	20	and	and	CC
18435	2640	21	one	one	CD
18435	2640	22	of	of	IN
18435	2640	23	flour	flour	NN
18435	2640	24	.	.	.
18435	2641	1	When	when	WRB
18435	2641	2	the	the	DT
18435	2641	3	mixture	mixture	NN
18435	2641	4	is	be	VBZ
18435	2641	5	white	white	JJ
18435	2641	6	add	add	VB
18435	2641	7	one	one	CD
18435	2641	8	-	-	HYPH
18435	2641	9	half	half	NN
18435	2641	10	cup	cup	NN
18435	2641	11	of	of	IN
18435	2641	12	boiling	boil	VBG
18435	2641	13	water	water	NN
18435	2641	14	and	and	CC
18435	2641	15	stir	stir	VB
18435	2641	16	until	until	IN
18435	2641	17	all	all	DT
18435	2641	18	is	be	VBZ
18435	2641	19	well	well	RB
18435	2641	20	melted	melted	JJ
18435	2641	21	.	.	.
18435	2642	1	Add	add	VB
18435	2642	2	a	a	DT
18435	2642	3	little	little	JJ
18435	2642	4	lemon	lemon	NN
18435	2642	5	juice	juice	NN
18435	2642	6	and	and	CC
18435	2642	7	serve	serve	VB
18435	2642	8	.	.	.
18435	2643	1	~SAUCE	~SAUCE	NFP
18435	2643	2	FOR	for	IN
18435	2643	3	PUDDINGS~--Beat	PUDDINGS~--Beat	VBG
18435	2643	4	the	the	DT
18435	2643	5	whites	white	NNS
18435	2643	6	of	of	IN
18435	2643	7	three	three	CD
18435	2643	8	eggs	egg	NNS
18435	2643	9	until	until	IN
18435	2643	10	stiff	stiff	JJ
18435	2643	11	,	,	,
18435	2643	12	add	add	VB
18435	2643	13	one	one	CD
18435	2643	14	-	-	HYPH
18435	2643	15	half	half	NN
18435	2643	16	cup	cup	NN
18435	2643	17	powdered	powder	VBN
18435	2643	18	sugar	sugar	NN
18435	2643	19	and	and	CC
18435	2643	20	the	the	DT
18435	2643	21	grated	grate	VBN
18435	2643	22	yellow	yellow	JJ
18435	2643	23	rind	rind	NN
18435	2643	24	of	of	IN
18435	2643	25	half	half	PDT
18435	2643	26	a	a	DT
18435	2643	27	lemon	lemon	NN
18435	2643	28	.	.	.
18435	2644	1	Pour	pour	VB
18435	2644	2	on	on	IN
18435	2644	3	slowly	slowly	RB
18435	2644	4	one	one	CD
18435	2644	5	cup	cup	NN
18435	2644	6	of	of	IN
18435	2644	7	boiling	boiling	NN
18435	2644	8	water	water	NN
18435	2644	9	,	,	,
18435	2644	10	stirring	stir	VBG
18435	2644	11	all	all	PDT
18435	2644	12	the	the	DT
18435	2644	13	time	time	NN
18435	2644	14	and	and	CC
18435	2644	15	the	the	DT
18435	2644	16	sauce	sauce	NN
18435	2644	17	is	be	VBZ
18435	2644	18	ready	ready	JJ
18435	2644	19	to	to	TO
18435	2644	20	serve	serve	VB
18435	2644	21	.	.	.
18435	2645	1	~STRAWBERRY	~STRAWBERRY	NFP
18435	2645	2	SAUCE~--Beat	sauce~--beat	VB
18435	2645	3	together	together	RB
18435	2645	4	one	one	CD
18435	2645	5	-	-	HYPH
18435	2645	6	half	half	NN
18435	2645	7	cupful	cupful	NN
18435	2645	8	of	of	IN
18435	2645	9	butter	butter	NN
18435	2645	10	and	and	CC
18435	2645	11	a	a	DT
18435	2645	12	cup	cup	NN
18435	2645	13	of	of	IN
18435	2645	14	sugar	sugar	NN
18435	2645	15	until	until	IN
18435	2645	16	white	white	JJ
18435	2645	17	and	and	CC
18435	2645	18	light	light	NN
18435	2645	19	.	.	.
18435	2646	1	The	the	DT
18435	2646	2	success	success	NN
18435	2646	3	of	of	IN
18435	2646	4	this	this	DT
18435	2646	5	sauce	sauce	NN
18435	2646	6	depends	depend	VBZ
18435	2646	7	upon	upon	IN
18435	2646	8	the	the	DT
18435	2646	9	long	long	JJ
18435	2646	10	beating	beating	NN
18435	2646	11	.	.	.
18435	2647	1	Add	add	VB
18435	2647	2	to	to	IN
18435	2647	3	the	the	DT
18435	2647	4	creamed	creamed	JJ
18435	2647	5	butter	butter	NN
18435	2647	6	and	and	CC
18435	2647	7	sugar	sugar	VB
18435	2647	8	the	the	DT
18435	2647	9	stiffly	stiffly	NNP
18435	2647	10	whipped	whip	VBN
18435	2647	11	white	white	RB
18435	2647	12	of	of	IN
18435	2647	13	an	an	DT
18435	2647	14	egg	egg	NN
18435	2647	15	and	and	CC
18435	2647	16	a	a	DT
18435	2647	17	cupful	cupful	NN
18435	2647	18	of	of	IN
18435	2647	19	strawberries	strawberry	NNS
18435	2647	20	mashed	mash	VBN
18435	2647	21	to	to	IN
18435	2647	22	a	a	DT
18435	2647	23	pulp	pulp	NN
18435	2647	24	.	.	.
18435	2648	1	BEVERAGES	BEVERAGES	NNP
18435	2648	2	~COCOA	~COCOA	VBN
18435	2648	3	WITH	with	IN
18435	2648	4	WHIPPED	WHIPPED	NNP
18435	2648	5	CREAM~--Heat	CREAM~--Heat	NNP
18435	2648	6	four	four	CD
18435	2648	7	cups	cup	NNS
18435	2648	8	of	of	IN
18435	2648	9	milk	milk	NN
18435	2648	10	to	to	IN
18435	2648	11	the	the	DT
18435	2648	12	scalding	scalding	NN
18435	2648	13	point	point	NN
18435	2648	14	over	over	IN
18435	2648	15	hot	hot	JJ
18435	2648	16	water	water	NN
18435	2648	17	,	,	,
18435	2648	18	or	or	CC
18435	2648	19	in	in	IN
18435	2648	20	a	a	DT
18435	2648	21	double	double	JJ
18435	2648	22	boiler	boiler	NN
18435	2648	23	.	.	.
18435	2649	1	Milk	milk	NN
18435	2649	2	should	should	MD
18435	2649	3	be	be	VB
18435	2649	4	heated	heat	VBN
18435	2649	5	by	by	IN
18435	2649	6	direct	direct	JJ
18435	2649	7	contact	contact	NN
18435	2649	8	with	with	IN
18435	2649	9	the	the	DT
18435	2649	10	fire	fire	NN
18435	2649	11	.	.	.
18435	2650	1	Mix	mix	VB
18435	2650	2	a	a	DT
18435	2650	3	few	few	JJ
18435	2650	4	grains	grain	NNS
18435	2650	5	of	of	IN
18435	2650	6	salt	salt	NN
18435	2650	7	,	,	,
18435	2650	8	three	three	CD
18435	2650	9	level	level	NN
18435	2650	10	tablespoons	tablespoon	NNS
18435	2650	11	of	of	IN
18435	2650	12	cocoa	cocoa	NN
18435	2650	13	and	and	CC
18435	2650	14	one	one	CD
18435	2650	15	-	-	HYPH
18435	2650	16	fourth	fourth	NN
18435	2650	17	cup	cup	NN
18435	2650	18	of	of	IN
18435	2650	19	sugar	sugar	NN
18435	2650	20	to	to	IN
18435	2650	21	a	a	DT
18435	2650	22	paste	paste	NN
18435	2650	23	with	with	IN
18435	2650	24	a	a	DT
18435	2650	25	little	little	JJ
18435	2650	26	of	of	IN
18435	2650	27	the	the	DT
18435	2650	28	milk	milk	NN
18435	2650	29	,	,	,
18435	2650	30	then	then	RB
18435	2650	31	add	add	VB
18435	2650	32	three	three	CD
18435	2650	33	-	-	HYPH
18435	2650	34	fourths	fourth	NNS
18435	2650	35	cup	cup	NN
18435	2650	36	of	of	IN
18435	2650	37	boiling	boil	VBG
18435	2650	38	water	water	NN
18435	2650	39	and	and	CC
18435	2650	40	boil	boil	VB
18435	2650	41	one	one	CD
18435	2650	42	minute	minute	NN
18435	2650	43	,	,	,
18435	2650	44	add	add	VB
18435	2650	45	to	to	IN
18435	2650	46	the	the	DT
18435	2650	47	hot	hot	JJ
18435	2650	48	milk	milk	NN
18435	2650	49	and	and	CC
18435	2650	50	beat	beat	VBD
18435	2650	51	two	two	CD
18435	2650	52	minutes	minute	NNS
18435	2650	53	by	by	IN
18435	2650	54	the	the	DT
18435	2650	55	clock	clock	NN
18435	2650	56	.	.	.
18435	2651	1	Serve	serve	VB
18435	2651	2	with	with	IN
18435	2651	3	a	a	DT
18435	2651	4	tablespoon	tablespoon	NN
18435	2651	5	of	of	IN
18435	2651	6	beaten	beat	VBN
18435	2651	7	or	or	CC
18435	2651	8	whipped	whip	VBN
18435	2651	9	cream	cream	NN
18435	2651	10	on	on	IN
18435	2651	11	top	top	NN
18435	2651	12	of	of	IN
18435	2651	13	each	each	DT
18435	2651	14	cup	cup	NN
18435	2651	15	.	.	.
18435	2652	1	~CURRANT	~CURRANT	NFP
18435	2652	2	JULEP~--Pick	julep~--pick	VB
18435	2652	3	over	over	RP
18435	2652	4	currants	currant	NNS
18435	2652	5	and	and	CC
18435	2652	6	measure	measure	VB
18435	2652	7	two	two	CD
18435	2652	8	cups	cup	NNS
18435	2652	9	.	.	.
18435	2653	1	Mash	mash	VB
18435	2653	2	them	-PRON-	PRP
18435	2653	3	and	and	CC
18435	2653	4	pour	pour	VB
18435	2653	5	on	on	IN
18435	2653	6	two	two	CD
18435	2653	7	cups	cup	NNS
18435	2653	8	of	of	IN
18435	2653	9	cold	cold	JJ
18435	2653	10	water	water	NN
18435	2653	11	.	.	.
18435	2654	1	Strain	strain	VB
18435	2654	2	and	and	CC
18435	2654	3	chill	chill	VB
18435	2654	4	the	the	DT
18435	2654	5	juice	juice	NN
18435	2654	6	.	.	.
18435	2655	1	Put	put	VB
18435	2655	2	one	one	CD
18435	2655	3	tablespoon	tablespoon	NN
18435	2655	4	of	of	IN
18435	2655	5	simple	simple	JJ
18435	2655	6	syrup	syrup	NN
18435	2655	7	in	in	IN
18435	2655	8	a	a	DT
18435	2655	9	tall	tall	JJ
18435	2655	10	glass	glass	NN
18435	2655	11	,	,	,
18435	2655	12	add	add	VB
18435	2655	13	three	three	CD
18435	2655	14	bruised	bruise	VBN
18435	2655	15	fresh	fresh	JJ
18435	2655	16	mint	mint	NN
18435	2655	17	leaves	leave	NNS
18435	2655	18	and	and	CC
18435	2655	19	fill	fill	VBP
18435	2655	20	with	with	IN
18435	2655	21	the	the	DT
18435	2655	22	currant	currant	JJ
18435	2655	23	juice	juice	NN
18435	2655	24	.	.	.
18435	2656	1	Add	add	VB
18435	2656	2	three	three	CD
18435	2656	3	or	or	CC
18435	2656	4	four	four	CD
18435	2656	5	perfect	perfect	JJ
18435	2656	6	raspberries	raspberry	NNS
18435	2656	7	and	and	CC
18435	2656	8	serve	serve	VB
18435	2656	9	.	.	.
18435	2657	1	The	the	DT
18435	2657	2	syrup	syrup	NN
18435	2657	3	is	be	VBZ
18435	2657	4	made	make	VBN
18435	2657	5	by	by	IN
18435	2657	6	simmering	simmer	VBG
18435	2657	7	for	for	IN
18435	2657	8	twenty	twenty	CD
18435	2657	9	minutes	minute	NNS
18435	2657	10	,	,	,
18435	2657	11	one	one	CD
18435	2657	12	cup	cup	NN
18435	2657	13	of	of	IN
18435	2657	14	sugar	sugar	NN
18435	2657	15	and	and	CC
18435	2657	16	two	two	CD
18435	2657	17	of	of	IN
18435	2657	18	water	water	NN
18435	2657	19	.	.	.
18435	2658	1	~CURRANT	~CURRANT	NFP
18435	2658	2	SHRUB~--Pick	shrub~--pick	VB
18435	2658	3	over	over	RB
18435	2658	4	and	and	CC
18435	2658	5	mash	mash	VB
18435	2658	6	two	two	CD
18435	2658	7	quarts	quart	NNS
18435	2658	8	of	of	IN
18435	2658	9	ripe	ripe	JJ
18435	2658	10	currants	currant	NNS
18435	2658	11	,	,	,
18435	2658	12	add	add	VB
18435	2658	13	one	one	CD
18435	2658	14	pint	pint	NN
18435	2658	15	of	of	IN
18435	2658	16	vinegar	vinegar	NN
18435	2658	17	,	,	,
18435	2658	18	and	and	CC
18435	2658	19	let	let	VB
18435	2658	20	stand	stand	VB
18435	2658	21	over	over	IN
18435	2658	22	night	night	NN
18435	2658	23	.	.	.
18435	2659	1	Set	Set	VBN
18435	2659	2	on	on	IN
18435	2659	3	the	the	DT
18435	2659	4	range	range	NN
18435	2659	5	and	and	CC
18435	2659	6	bring	bring	VB
18435	2659	7	to	to	IN
18435	2659	8	the	the	DT
18435	2659	9	boiling	boiling	NN
18435	2659	10	point	point	NN
18435	2659	11	,	,	,
18435	2659	12	then	then	RB
18435	2659	13	strain	strain	VB
18435	2659	14	twice	twice	RB
18435	2659	15	.	.	.
18435	2660	1	Measure	measure	VB
18435	2660	2	the	the	DT
18435	2660	3	clear	clear	JJ
18435	2660	4	liquid	liquid	NN
18435	2660	5	,	,	,
18435	2660	6	and	and	CC
18435	2660	7	allow	allow	VB
18435	2660	8	one	one	CD
18435	2660	9	cup	cup	NN
18435	2660	10	of	of	IN
18435	2660	11	sugar	sugar	NN
18435	2660	12	to	to	IN
18435	2660	13	each	each	DT
18435	2660	14	cup	cup	NN
18435	2660	15	of	of	IN
18435	2660	16	liquid	liquid	NN
18435	2660	17	.	.	.
18435	2661	1	Simmer	simmer	JJ
18435	2661	2	twenty	twenty	CD
18435	2661	3	minutes	minute	NNS
18435	2661	4	and	and	CC
18435	2661	5	seal	seal	VB
18435	2661	6	in	in	RP
18435	2661	7	bottles	bottle	NNS
18435	2661	8	.	.	.
18435	2662	1	~RASPBERRY	~RASPBERRY	NNP
18435	2662	2	SHRUB~--Put	SHRUB~--Put	NNP
18435	2662	3	one	one	CD
18435	2662	4	quart	quart	NN
18435	2662	5	of	of	IN
18435	2662	6	ripe	ripe	JJ
18435	2662	7	raspberries	raspberry	NNS
18435	2662	8	in	in	IN
18435	2662	9	a	a	DT
18435	2662	10	bowl	bowl	NN
18435	2662	11	,	,	,
18435	2662	12	add	add	VB
18435	2662	13	two	two	CD
18435	2662	14	cups	cup	NNS
18435	2662	15	of	of	IN
18435	2662	16	vinegar	vinegar	NN
18435	2662	17	,	,	,
18435	2662	18	mash	mash	VB
18435	2662	19	the	the	DT
18435	2662	20	berries	berry	NNS
18435	2662	21	slightly	slightly	RB
18435	2662	22	,	,	,
18435	2662	23	and	and	CC
18435	2662	24	let	let	VB
18435	2662	25	stand	stand	VB
18435	2662	26	over	over	IN
18435	2662	27	night	night	NN
18435	2662	28	.	.	.
18435	2663	1	In	in	IN
18435	2663	2	the	the	DT
18435	2663	3	morning	morning	NN
18435	2663	4	,	,	,
18435	2663	5	scald	scald	NNP
18435	2663	6	and	and	CC
18435	2663	7	strain	strain	VB
18435	2663	8	until	until	IN
18435	2663	9	clear	clear	JJ
18435	2663	10	.	.	.
18435	2664	1	Measure	measure	NN
18435	2664	2	,	,	,
18435	2664	3	and	and	CC
18435	2664	4	to	to	IN
18435	2664	5	each	each	DT
18435	2664	6	cup	cup	NN
18435	2664	7	of	of	IN
18435	2664	8	juice	juice	NN
18435	2664	9	add	add	VB
18435	2664	10	one	one	CD
18435	2664	11	cup	cup	NN
18435	2664	12	of	of	IN
18435	2664	13	sugar	sugar	NN
18435	2664	14	,	,	,
18435	2664	15	boil	boil	VB
18435	2664	16	twenty	twenty	CD
18435	2664	17	minutes	minute	NNS
18435	2664	18	and	and	CC
18435	2664	19	seal	seal	NN
18435	2664	20	.	.	.
18435	2665	1	~STRAWBERRY	~STRAWBERRY	NFP
18435	2665	2	SYRUP~--Pick	syrup~--pick	JJ
18435	2665	3	over	over	RB
18435	2665	4	,	,	,
18435	2665	5	rinse	rinse	NN
18435	2665	6	,	,	,
18435	2665	7	drain	drain	VBP
18435	2665	8	and	and	CC
18435	2665	9	remove	remove	VB
18435	2665	10	the	the	DT
18435	2665	11	hulls	hull	NNS
18435	2665	12	from	from	IN
18435	2665	13	several	several	JJ
18435	2665	14	quarts	quart	NNS
18435	2665	15	of	of	IN
18435	2665	16	ripe	ripe	JJ
18435	2665	17	berries	berry	NNS
18435	2665	18	.	.	.
18435	2666	1	Fill	fill	VB
18435	2666	2	a	a	DT
18435	2666	3	porcelain	porcelain	NN
18435	2666	4	lined	line	VBD
18435	2666	5	double	double	JJ
18435	2666	6	boiler	boiler	NN
18435	2666	7	with	with	IN
18435	2666	8	the	the	DT
18435	2666	9	fruit	fruit	NN
18435	2666	10	and	and	CC
18435	2666	11	set	set	VBD
18435	2666	12	it	-PRON-	PRP
18435	2666	13	over	over	IN
18435	2666	14	the	the	DT
18435	2666	15	lower	low	JJR
18435	2666	16	boiler	boiler	NN
18435	2666	17	half	half	NN
18435	2666	18	full	full	JJ
18435	2666	19	of	of	IN
18435	2666	20	boiling	boil	VBG
18435	2666	21	water	water	NN
18435	2666	22	,	,	,
18435	2666	23	and	and	CC
18435	2666	24	let	let	VB
18435	2666	25	it	-PRON-	PRP
18435	2666	26	heat	heat	VB
18435	2666	27	until	until	IN
18435	2666	28	the	the	DT
18435	2666	29	juice	juice	NN
18435	2666	30	flows	flow	VBZ
18435	2666	31	freely	freely	RB
18435	2666	32	.	.	.
18435	2667	1	Mash	mash	VB
18435	2667	2	the	the	DT
18435	2667	3	berries	berry	NNS
18435	2667	4	,	,	,
18435	2667	5	then	then	RB
18435	2667	6	turn	turn	VB
18435	2667	7	out	out	RP
18435	2667	8	into	into	IN
18435	2667	9	a	a	DT
18435	2667	10	cloth	cloth	NN
18435	2667	11	strainer	strainer	NN
18435	2667	12	and	and	CC
18435	2667	13	cook	cook	VB
18435	2667	14	the	the	DT
18435	2667	15	remainder	remainder	NN
18435	2667	16	of	of	IN
18435	2667	17	the	the	DT
18435	2667	18	fruit	fruit	NN
18435	2667	19	in	in	IN
18435	2667	20	the	the	DT
18435	2667	21	same	same	JJ
18435	2667	22	way	way	NN
18435	2667	23	.	.	.
18435	2668	1	When	when	WRB
18435	2668	2	all	all	PDT
18435	2668	3	the	the	DT
18435	2668	4	juice	juice	NN
18435	2668	5	is	be	VBZ
18435	2668	6	pressed	press	VBN
18435	2668	7	out	out	RP
18435	2668	8	,	,	,
18435	2668	9	measure	measure	VB
18435	2668	10	it	-PRON-	PRP
18435	2668	11	and	and	CC
18435	2668	12	allow	allow	VB
18435	2668	13	an	an	DT
18435	2668	14	equal	equal	JJ
18435	2668	15	amount	amount	NN
18435	2668	16	of	of	IN
18435	2668	17	sugar	sugar	NN
18435	2668	18	.	.	.
18435	2669	1	Let	let	VB
18435	2669	2	the	the	DT
18435	2669	3	juice	juice	NN
18435	2669	4	come	come	VB
18435	2669	5	to	to	IN
18435	2669	6	the	the	DT
18435	2669	7	boiling	boiling	NN
18435	2669	8	point	point	NN
18435	2669	9	,	,	,
18435	2669	10	add	add	VB
18435	2669	11	the	the	DT
18435	2669	12	sugar	sugar	NN
18435	2669	13	and	and	CC
18435	2669	14	cook	cook	VB
18435	2669	15	five	five	CD
18435	2669	16	minutes	minute	NNS
18435	2669	17	from	from	IN
18435	2669	18	the	the	DT
18435	2669	19	time	time	NN
18435	2669	20	the	the	DT
18435	2669	21	whole	whole	NN
18435	2669	22	begins	begin	VBZ
18435	2669	23	to	to	TO
18435	2669	24	boil	boil	VB
18435	2669	25	.	.	.
18435	2670	1	Turn	turn	VB
18435	2670	2	into	into	IN
18435	2670	3	jars	jar	NNS
18435	2670	4	or	or	CC
18435	2670	5	bottles	bottle	NNS
18435	2670	6	and	and	CC
18435	2670	7	seal	seal	VB
18435	2670	8	the	the	DT
18435	2670	9	same	same	JJ
18435	2670	10	as	as	IN
18435	2670	11	canned	can	VBN
18435	2670	12	fruit	fruit	NN
18435	2670	13	.	.	.
18435	2671	1	This	this	DT
18435	2671	2	is	be	VBZ
18435	2671	3	excellent	excellent	JJ
18435	2671	4	for	for	IN
18435	2671	5	beverages	beverage	NNS
18435	2671	6	,	,	,
18435	2671	7	flavoring	flavor	VBG
18435	2671	8	ice	ice	NN
18435	2671	9	cream	cream	NN
18435	2671	10	and	and	CC
18435	2671	11	other	other	JJ
18435	2671	12	fancy	fancy	JJ
18435	2671	13	creams	cream	NNS
18435	2671	14	,	,	,
18435	2671	15	and	and	CC
18435	2671	16	will	will	MD
18435	2671	17	be	be	VB
18435	2671	18	found	find	VBN
18435	2671	19	desirable	desirable	JJ
18435	2671	20	for	for	IN
18435	2671	21	many	many	JJ
18435	2671	22	purposes	purpose	NNS
18435	2671	23	when	when	WRB
18435	2671	24	fresh	fresh	JJ
18435	2671	25	fruit	fruit	NN
18435	2671	26	is	be	VBZ
18435	2671	27	not	not	RB
18435	2671	28	at	at	IN
18435	2671	29	hand	hand	NN
18435	2671	30	.	.	.
18435	2672	1	ADDITIONAL	ADDITIONAL	NNP
18435	2672	2	RECIPES	recipe	NNS
18435	2672	3	+	+	SYM
18435	2672	4	-------------------------------------------------------------------+	-------------------------------------------------------------------+	NN
18435	2672	5	|Transcribers	|transcriber	NNS
18435	2672	6	note	note	VBP
18435	2672	7	:	:	:
18435	2672	8	From	from	IN
18435	2672	9	Page	Page	NNP
18435	2672	10	87	87	CD
18435	2672	11	the	the	DT
18435	2672	12	index	index	NN
18435	2672	13	is	be	VBZ
18435	2672	14	one	one	CD
18435	2672	15	page	page	NN
18435	2672	16	out	out	RP
18435	2672	17	.	.	.
18435	2673	1	This	this	DT
18435	2673	2	has|	has|	NN
18435	2673	3	|been	|been	CD
18435	2673	4	left	leave	VBD
18435	2673	5	as	as	IN
18435	2673	6	in	in	IN
18435	2673	7	the	the	DT
18435	2673	8	original	original	NN
18435	2673	9	of	of	IN
18435	2673	10	this	this	DT
18435	2673	11	text	text	NN
18435	2673	12	version	version	NN
18435	2673	13	for	for	IN
18435	2673	14	authenticity.|	authenticity.|	NNP
18435	2673	15	+	+	SYM
18435	2673	16	-------------------------------------------------------------------+	-------------------------------------------------------------------+	NN
18435	2673	17	TABLE	TABLE	NNS
18435	2673	18	OF	of	IN
18435	2673	19	CONTENTS	content	NNS
18435	2673	20	A	a	DT
18435	2673	21	Apple	Apple	NNP
18435	2673	22	slump	slump	NN
18435	2673	23	90	90	CD
18435	2673	24	Apples	apple	NNS
18435	2673	25	and	and	CC
18435	2673	26	onions	onion	NNS
18435	2673	27	66	66	CD
18435	2673	28	Apples	Apples	NNPS
18435	2673	29	,	,	,
18435	2673	30	scalloped	scallop	VBD
18435	2673	31	123	123	CD
18435	2673	32	Apples	apple	NNS
18435	2673	33	stuffed	stuff	VBN
18435	2673	34	with	with	IN
18435	2673	35	dates	date	NNS
18435	2673	36	120	120	CD
18435	2673	37	B	b	NN
18435	2673	38	Bacon	bacon	JJ
18435	2673	39	and	and	CC
18435	2673	40	green	green	JJ
18435	2673	41	peppers	pepper	NNS
18435	2673	42	48	48	CD
18435	2673	43	Bacon	bacon	NN
18435	2673	44	and	and	CC
18435	2673	45	spinach	spinach	VB
18435	2673	46	66	66	CD
18435	2673	47	Baked	baked	JJ
18435	2673	48	milk	milk	NN
18435	2673	49	57	57	CD
18435	2673	50	Bananas	Bananas	NNP
18435	2673	51	,	,	,
18435	2673	52	fried	fry	VBD
18435	2673	53	49	49	CD
18435	2673	54	Bananas	Bananas	NNP
18435	2673	55	with	with	IN
18435	2673	56	oatmeal	oatmeal	JJ
18435	2673	57	56	56	CD
18435	2673	58	Beef--	Beef--	NNP
18435	2673	59	Broiled	Broiled	NNP
18435	2673	60	steak	steak	NN
18435	2673	61	,	,	,
18435	2673	62	rare	rare	JJ
18435	2673	63	28	28	CD
18435	2673	64	En	En	NNP
18435	2673	65	casserole	casserole	NN
18435	2673	66	21	21	CD
18435	2673	67	English	English	NNP
18435	2673	68	pot	pot	NN
18435	2673	69	roast	roast	NN
18435	2673	70	23	23	CD
18435	2673	71	Hamburg	Hamburg	NNP
18435	2673	72	steak	steak	NN
18435	2673	73	,	,	,
18435	2673	74	fried	fry	VBN
18435	2673	75	,	,	,
18435	2673	76	Russian	Russian	NNP
18435	2673	77	Sauce	Sauce	NNP
18435	2673	78	29	29	CD
18435	2673	79	Hash	Hash	NNP
18435	2673	80	cakes	cake	VBZ
18435	2673	81	21	21	CD
18435	2673	82	Hash	Hash	NNP
18435	2673	83	with	with	IN
18435	2673	84	dropped	drop	VBN
18435	2673	85	eggs	egg	NNS
18435	2673	86	24	24	CD
18435	2673	87	Loin	Loin	NNP
18435	2673	88	steaks	steak	NNS
18435	2673	89	,	,	,
18435	2673	90	broiled	broil	VBD
18435	2673	91	29	29	CD
18435	2673	92	Pie	Pie	NNP
18435	2673	93	25	25	CD
18435	2673	94	Ragout	ragout	NN
18435	2673	95	of	of	IN
18435	2673	96	21	21	CD
18435	2673	97	Rib	Rib	NNP
18435	2673	98	roast	roast	NN
18435	2673	99	29	29	CD
18435	2673	100	Roast	Roast	NNP
18435	2673	101	,	,	,
18435	2673	102	American	american	JJ
18435	2673	103	style	style	NN
18435	2673	104	29	29	CD
18435	2673	105	Roast	Roast	NNP
18435	2673	106	on	on	IN
18435	2673	107	spit	spit	NN
18435	2673	108	29	29	CD
18435	2673	109	Rolled	roll	VBN
18435	2673	110	rib	rib	NN
18435	2673	111	roast	roast	NN
18435	2673	112	26	26	CD
18435	2673	113	Smoked	smoke	VBN
18435	2673	114	with	with	IN
18435	2673	115	cream	cream	NN
18435	2673	116	30	30	CD
18435	2673	117	Steak	Steak	NNP
18435	2673	118	,	,	,
18435	2673	119	fried	fry	VBD
18435	2673	120	28	28	CD
18435	2673	121	Boiled	Boiled	NNP
18435	2673	122	samp	samp	NN
18435	2673	123	56	56	CD
18435	2673	124	Bread--	Bread--	NNS
18435	2673	125	Bread	bread	NN
18435	2673	126	,	,	,
18435	2673	127	brown	brown	NNP
18435	2673	128	,	,	,
18435	2673	129	Boston	Boston	NNP
18435	2673	130	.	.	.
18435	2674	1	82	82	CD
18435	2674	2	Egg	Egg	NNP
18435	2674	3	82	82	CD
18435	2674	4	Graham	Graham	NNP
18435	2674	5	82	82	CD
18435	2674	6	Nut	Nut	NNP
18435	2674	7	83	83	CD
18435	2674	8	Oatmeal	oatmeal	NN
18435	2674	9	83	83	CD
18435	2674	10	Oriental	oriental	JJ
18435	2674	11	oatmeal	oatmeal	NN
18435	2674	12	83	83	CD
18435	2674	13	Raisin	Raisin	NNP
18435	2674	14	83	83	CD
18435	2674	15	Steamed	Steamed	NNP
18435	2674	16	brown	brown	NN
18435	2674	17	84	84	CD
18435	2674	18	Steamed	Steamed	NNP
18435	2674	19	Graham	Graham	NNP
18435	2674	20	84	84	CD
18435	2674	21	Whole	whole	JJ
18435	2674	22	wheat	wheat	NN
18435	2674	23	84	84	CD
18435	2674	24	Bread	bread	NN
18435	2674	25	with	with	IN
18435	2674	26	cream	cream	NN
18435	2674	27	cheese	cheese	NN
18435	2674	28	filling	fill	VBG
18435	2674	29	45	45	CD
18435	2674	30	Bread	Bread	NNP
18435	2674	31	puffs	puff	NNS
18435	2674	32	with	with	IN
18435	2674	33	sauce	sauce	NN
18435	2674	34	90	90	CD
18435	2674	35	Brunswick	Brunswick	NNP
18435	2674	36	stew	stew	NN
18435	2674	37	23	23	CD
18435	2674	38	Brussel	Brussel	NNP
18435	2674	39	's	's	POS
18435	2674	40	Sprouts--	sprouts--	NN
18435	2674	41	Maitre	Maitre	NNP
18435	2674	42	d'hotel	d'hotel	NNP
18435	2674	43	60	60	CD
18435	2674	44	Sauted	saute	VBD
18435	2674	45	60	60	CD
18435	2674	46	C	c	NN
18435	2674	47	Cabbage	Cabbage	NNP
18435	2674	48	,	,	,
18435	2674	49	stuffed	stuff	VBD
18435	2674	50	73	73	CD
18435	2674	51	Cabbage	cabbage	NN
18435	2674	52	and	and	CC
18435	2674	53	cheese	cheese	NN
18435	2674	54	67	67	CD
18435	2674	55	Cake	cake	NN
18435	2674	56	--	--	:
18435	2674	57	Fancy--	fancy--	IN
18435	2674	58	Almond	Almond	NNP
18435	2674	59	93	93	CD
18435	2674	60	Almond	Almond	NNP
18435	2674	61	cheese	cheese	NN
18435	2674	62	93	93	CD
18435	2674	63	Aunt	Aunt	NNP
18435	2674	64	Amy	Amy	NNP
18435	2674	65	's	's	POS
18435	2674	66	93	93	CD
18435	2674	67	Baltimore	Baltimore	NNP
18435	2674	68	93	93	CD
18435	2674	69	,	,	,
18435	2674	70	94	94	CD
18435	2674	71	Bread	bread	NN
18435	2674	72	94	94	CD
18435	2674	73	Bride	Bride	NNP
18435	2674	74	's	's	POS
18435	2674	75	94	94	CD
18435	2674	76	Buttermilk	Buttermilk	NNP
18435	2674	77	94	94	CD
18435	2674	78	Chocolate	Chocolate	NNP
18435	2674	79	94	94	CD
18435	2674	80	,	,	,
18435	2674	81	95	95	CD
18435	2674	82	Chocolate	Chocolate	NNP
18435	2674	83	layer	layer	NN
18435	2674	84	95	95	CD
18435	2674	85	Chocolate	Chocolate	NNP
18435	2674	86	loaf	loaf	VBG
18435	2674	87	96	96	CD
18435	2674	88	Cocoa	cocoa	NN
18435	2674	89	96	96	CD
18435	2674	90	Cream	Cream	NNP
18435	2674	91	layer	layer	NN
18435	2674	92	96	96	CD
18435	2674	93	Cream	cream	NN
18435	2674	94	(	(	-LRB-
18435	2674	95	or	or	CC
18435	2674	96	pie	pie	NN
18435	2674	97	)	)	-RRB-
18435	2674	98	96	96	CD
18435	2674	99	Date	date	NN
18435	2674	100	96	96	CD
18435	2674	101	Eggless	eggless	NN
18435	2674	102	97	97	CD
18435	2674	103	Feather	feather	NN
18435	2674	104	97	97	CD
18435	2674	105	Fig	fig	NN
18435	2674	106	97	97	CD
18435	2674	107	Fig	fig	NN
18435	2674	108	layer	layer	NN
18435	2674	109	97	97	CD
18435	2674	110	Fruit	fruit	NN
18435	2674	111	97	97	CD
18435	2674	112	Golden	golden	JJ
18435	2674	113	97	97	CD
18435	2674	114	Hickory	hickory	JJ
18435	2674	115	nut	nut	NN
18435	2674	116	97	97	CD
18435	2674	117	Huckleberry	huckleberry	NN
18435	2674	118	98	98	CD
18435	2674	119	Ice	ice	NN
18435	2674	120	cream	cream	NN
18435	2674	121	98	98	CD
18435	2674	122	Layer	layer	NN
18435	2674	123	98	98	CD
18435	2674	124	Margarettes	Margarettes	NNPS
18435	2674	125	98	98	CD
18435	2674	126	Plain	Plain	NNP
18435	2674	127	98	98	CD
18435	2674	128	Plain	plain	JJ
18435	2674	129	tea	tea	NN
18435	2674	130	98	98	CD
18435	2674	131	Raisin	Raisin	NNP
18435	2674	132	99	99	NNP
18435	2674	133	Rockland	Rockland	NNP
18435	2674	134	99	99	CD
18435	2674	135	Snow	Snow	NNP
18435	2674	136	99	99	CD
18435	2674	137	Spice	Spice	NNP
18435	2674	138	99	99	CD
18435	2674	139	Sponge	Sponge	NNP
18435	2674	140	99	99	CD
18435	2674	141	Sultana	Sultana	NNP
18435	2674	142	tea	tea	NN
18435	2674	143	100	100	CD
18435	2674	144	Sunshine	Sunshine	NNP
18435	2674	145	100	100	CD
18435	2674	146	Tea	Tea	NNP
18435	2674	147	100	100	CD
18435	2674	148	Velvet	velvet	CD
18435	2674	149	100	100	CD
18435	2674	150	White	White	NNP
18435	2674	151	patty	patty	NNP
18435	2674	152	100	100	CD
18435	2674	153	Cakes	cake	NNS
18435	2674	154	--	--	:
18435	2674	155	Hot--	hot--	CD
18435	2674	156	Breakfast	Breakfast	NNP
18435	2674	157	79	79	CD
18435	2674	158	Hominy	Hominy	NNP
18435	2674	159	85	85	CD
18435	2674	160	Oatmeal	Oatmeal	NNP
18435	2674	161	85	85	CD
18435	2674	162	Rye	Rye	NNP
18435	2674	163	breakfast	breakfast	NN
18435	2674	164	79	79	CD
18435	2674	165	Scotch	Scotch	NNP
18435	2674	166	scones	scone	VBZ
18435	2674	167	79	79	CD
18435	2674	168	Scotch	Scotch	NNP
18435	2674	169	oat	oat	NN
18435	2674	170	79	79	CD
18435	2674	171	Calla	Calla	NNP
18435	2674	172	lilies	lilie	VBZ
18435	2674	173	92	92	CD
18435	2674	174	Calves	Calves	NNPS
18435	2674	175	'	'	POS
18435	2674	176	tongues	tongue	NNS
18435	2674	177	23	23	CD
18435	2674	178	Candies--	Candies--	NNS
18435	2674	179	Cowslips	cowslip	NNS
18435	2674	180	crystallized	crystallize	VBD
18435	2674	181	104	104	CD
18435	2674	182	Figs	Figs	NNPS
18435	2674	183	,	,	,
18435	2674	184	glace	glace	VB
18435	2674	185	105	105	CD
18435	2674	186	Fruit	Fruit	NNP
18435	2674	187	paste	paste	NN
18435	2674	188	105	105	CD
18435	2674	189	Fudge	Fudge	NNP
18435	2674	190	,	,	,
18435	2674	191	raisin	raisin	VB
18435	2674	192	105	105	CD
18435	2674	193	Pineapple	Pineapple	NNP
18435	2674	194	marshmallows	marshmallow	VBZ
18435	2674	195	105	105	CD
18435	2674	196	Sugaring	sugaring	NN
18435	2674	197	flowers	flower	NNS
18435	2674	198	105	105	CD
18435	2674	199	Violets	violet	NNS
18435	2674	200	,	,	,
18435	2674	201	candied	candy	VBD
18435	2674	202	104	104	CD
18435	2674	203	Walnuts	Walnuts	NNPS
18435	2674	204	,	,	,
18435	2674	205	creamed	cream	VBD
18435	2674	206	104	104	CD
18435	2674	207	Carrots	Carrots	NNPS
18435	2674	208	,	,	,
18435	2674	209	glazed	glaze	VBN
18435	2674	210	with	with	IN
18435	2674	211	peas	pea	NNS
18435	2674	212	68	68	CD
18435	2674	213	Catsup	Catsup	NNP
18435	2674	214	,	,	,
18435	2674	215	tomato	tomato	NNP
18435	2674	216	111	111	CD
18435	2674	217	Cauliflower--	cauliflower--	NN
18435	2674	218	Au	Au	NNP
18435	2674	219	gratin	gratin	NN
18435	2674	220	67	67	CD
18435	2674	221	Fritters	fritter	NNS
18435	2674	222	67	67	CD
18435	2674	223	In	in	IN
18435	2674	224	mayonnaise	mayonnaise	NN
18435	2674	225	57	57	CD
18435	2674	226	Scrambled	scramble	VBN
18435	2674	227	69	69	CD
18435	2674	228	Celery	Celery	NNP
18435	2674	229	,	,	,
18435	2674	230	boiled	boil	VBD
18435	2674	231	66	66	CD
18435	2674	232	Charlotte	Charlotte	NNP
18435	2674	233	and	and	CC
18435	2674	234	eclair	eclair	NN
18435	2674	235	,	,	,
18435	2674	236	coffee	coffee	NN
18435	2674	237	cream	cream	NN
18435	2674	238	for	for	IN
18435	2674	239	118	118	CD
18435	2674	240	Cheese	cheese	NN
18435	2674	241	croquettes	croquette	VBZ
18435	2674	242	45	45	CD
18435	2674	243	Cheese	cheese	NN
18435	2674	244	ramekins	ramekin	NNS
18435	2674	245	48	48	CD
18435	2674	246	Cheese	cheese	NN
18435	2674	247	timbales	timbale	VBZ
18435	2674	248	48	48	CD
18435	2674	249	Cherry	cherry	NN
18435	2674	250	preserves	preserve	NNS
18435	2674	251	113	113	CD
18435	2674	252	Chestnuts	chestnut	NNS
18435	2674	253	,	,	,
18435	2674	254	boiled	boil	VBD
18435	2674	255	61	61	CD
18435	2674	256	Chicken--	Chicken--	NNS
18435	2674	257	A	a	DT
18435	2674	258	la	la	JJ
18435	2674	259	tartare	tartare	NN
18435	2674	260	35	35	CD
18435	2674	261	Bohemian	Bohemian	NNP
18435	2674	262	35	35	CD
18435	2674	263	Broiled	broil	VBN
18435	2674	264	in	in	IN
18435	2674	265	paper	paper	NN
18435	2674	266	35	35	CD
18435	2674	267	Croquettes	Croquettes	NNP
18435	2674	268	35	35	CD
18435	2674	269	,	,	,
18435	2674	270	36	36	CD
18435	2674	271	Deviled	devil	VBD
18435	2674	272	38	38	CD
18435	2674	273	Fried	fry	VBN
18435	2674	274	38	38	CD
18435	2674	275	Jellied	jelly	VBN
18435	2674	276	38	38	CD
18435	2674	277	Marbled	marble	VBN
18435	2674	278	38	38	CD
18435	2674	279	Potted	pot	VBN
18435	2674	280	39	39	CD
18435	2674	281	Pot	Pot	NNP
18435	2674	282	pie	pie	NN
18435	2674	283	37	37	CD
18435	2674	284	Pressed	press	VBD
18435	2674	285	39	39	CD
18435	2674	286	Roast	Roast	NNP
18435	2674	287	39	39	CD
18435	2674	288	Stuffed	stuff	VBN
18435	2674	289	39	39	CD
18435	2674	290	Timbales	Timbales	NNPS
18435	2674	291	37	37	CD
18435	2674	292	Chicken	chicken	NN
18435	2674	293	gravy	gravy	NN
18435	2674	294	51	51	CD
18435	2674	295	Chicken	Chicken	NNP
18435	2674	296	livers	liver	NNS
18435	2674	297	for	for	IN
18435	2674	298	birds	bird	NNS
18435	2674	299	41	41	CD
18435	2674	300	Chili	Chili	NNP
18435	2674	301	sauce	sauce	NN
18435	2674	302	110	110	CD
18435	2674	303	Chutney	Chutney	NNP
18435	2674	304	,	,	,
18435	2674	305	tomato	tomato	NNP
18435	2674	306	112	112	CD
18435	2674	307	Clams	Clams	NNPS
18435	2674	308	,	,	,
18435	2674	309	scalloped	scallop	VBN
18435	2674	310	in	in	IN
18435	2674	311	shell	shell	NNP
18435	2674	312	20	20	CD
18435	2674	313	Cocoa	Cocoa	NNP
18435	2674	314	with	with	IN
18435	2674	315	whipped	whip	VBN
18435	2674	316	cream	cream	NN
18435	2674	317	132	132	CD
18435	2674	318	Cocktail	cocktail	NN
18435	2674	319	sauce	sauce	NN
18435	2674	320	for	for	IN
18435	2674	321	shellfish	shellfish	JJ
18435	2674	322	57	57	CD
18435	2674	323	Coffee	coffee	NN
18435	2674	324	cream	cream	NN
18435	2674	325	92	92	CD
18435	2674	326	Coffee	coffee	NN
18435	2674	327	cream	cream	NN
18435	2674	328	cakes	cake	NNS
18435	2674	329	and	and	CC
18435	2674	330	filling	fill	VBG
18435	2674	331	101	101	CD
18435	2674	332	Coffee	Coffee	NNP
18435	2674	333	eclairs	eclair	VBZ
18435	2674	334	101	101	CD
18435	2674	335	Cookies--	cookies--	NN
18435	2674	336	Sugar	Sugar	NNP
18435	2674	337	103	103	CD
18435	2674	338	Soft	soft	JJ
18435	2674	339	ginger	ginger	NN
18435	2674	340	103	103	CD
18435	2674	341	Corn--	Corn--	NNP
18435	2674	342	Boiled	boil	VBN
18435	2674	343	61	61	CD
18435	2674	344	Fried	fry	VBN
18435	2674	345	67	67	CD
18435	2674	346	Fritters	fritter	NNS
18435	2674	347	61	61	CD
18435	2674	348	Stewed	stew	VBN
18435	2674	349	with	with	IN
18435	2674	350	cream	cream	NN
18435	2674	351	73	73	CD
18435	2674	352	Toast	Toast	NNP
18435	2674	353	47	47	CD
18435	2674	354	Corn	corn	NN
18435	2674	355	beef	beef	NN
18435	2674	356	hash	hash	NN
18435	2674	357	23	23	CD
18435	2674	358	Corncake	Corncake	NNP
18435	2674	359	,	,	,
18435	2674	360	crisp	crisp	JJ
18435	2674	361	,	,	,
18435	2674	362	white	white	JJ
18435	2674	363	82	82	CD
18435	2674	364	Corncake	Corncake	NNP
18435	2674	365	,	,	,
18435	2674	366	Southern	Southern	NNP
18435	2674	367	84	84	CD
18435	2674	368	Cranberry	Cranberry	NNP
18435	2674	369	conserve	conserve	VBP
18435	2674	370	--	--	:
18435	2674	371	Cranberry	cranberry	NN
18435	2674	372	mold	mold	NN
18435	2674	373	113	113	CD
18435	2674	374	Cream--	cream--	JJ
18435	2674	375	Bavarian	Bavarian	NNP
18435	2674	376	91	91	CD
18435	2674	377	Pineapple	Pineapple	NNP
18435	2674	378	and	and	CC
18435	2674	379	Bavarian	Bavarian	NNP
18435	2674	380	123	123	CD
18435	2674	381	Spanish	spanish	JJ
18435	2674	382	123	123	CD
18435	2674	383	Creole	Creole	NNP
18435	2674	384	sauce	sauce	NN
18435	2674	385	110	110	CD
18435	2674	386	Croquettes--	croquettes--	NN
18435	2674	387	Banana	Banana	NNP
18435	2674	388	48	48	CD
18435	2674	389	Beef	Beef	NNP
18435	2674	390	with	with	IN
18435	2674	391	rice	rice	NN
18435	2674	392	26	26	CD
18435	2674	393	Flavor	flavor	NN
18435	2674	394	with	with	IN
18435	2674	395	fish	fish	NN
18435	2674	396	26	26	CD
18435	2674	397	Croutons	crouton	NNS
18435	2674	398	82	82	CD
18435	2674	399	Crullers	cruller	NNS
18435	2674	400	101	101	CD
18435	2674	401	Crullers	Crullers	NNPS
18435	2674	402	,	,	,
18435	2674	403	Dutch	Dutch	NNP
18435	2674	404	102	102	CD
18435	2674	405	Crumpets	crumpet	NNS
18435	2674	406	101	101	CD
18435	2674	407	Crust--	Crust--	NNS
18435	2674	408	Dripping	drip	VBG
18435	2674	409	86	86	CD
18435	2674	410	For	for	IN
18435	2674	411	custards	custard	NNS
18435	2674	412	86	86	CD
18435	2674	413	For	for	IN
18435	2674	414	pies	pie	NNS
18435	2674	415	86	86	CD
18435	2674	416	Currant	Currant	NNP
18435	2674	417	julep	julep	NN
18435	2674	418	132	132	CD
18435	2674	419	Currant	Currant	NNP
18435	2674	420	shrub	shrub	NN
18435	2674	421	132	132	CD
18435	2674	422	Custard--	Custard--	NNS
18435	2674	423	Boiled	Boiled	NNP
18435	2674	424	92	92	CD
18435	2674	425	,	,	,
18435	2674	426	121	121	CD
18435	2674	427	Cocoa	cocoa	NN
18435	2674	428	92	92	CD
18435	2674	429	Coffee	Coffee	NNP
18435	2674	430	cup	cup	NN
18435	2674	431	92	92	CD
18435	2674	432	Pudding	pudding	NN
18435	2674	433	121	121	CD
18435	2674	434	D	d	NN
18435	2674	435	Dessert--	dessert--	NN
18435	2674	436	Cold	Cold	NNP
18435	2674	437	rhubarb	rhubarb	NN
18435	2674	438	122	122	CD
18435	2674	439	German	german	JJ
18435	2674	440	122	122	CD
18435	2674	441	Doughnuts--	Doughnuts--	NNS
18435	2674	442	Raised	raise	VBN
18435	2674	443	102	102	CD
18435	2674	444	Sour	Sour	NNP
18435	2674	445	milk	milk	NN
18435	2674	446	102	102	CD
18435	2674	447	Dressing--	dressing--	NN
18435	2674	448	French	french	JJ
18435	2674	449	33	33	CD
18435	2674	450	Salad	Salad	NNP
18435	2674	451	33	33	CD
18435	2674	452	Trianon	Trianon	NNP
18435	2674	453	33	33	CD
18435	2674	454	Duck--	Duck--	NNP
18435	2674	455	Canvasback	Canvasback	NNP
18435	2674	456	,	,	,
18435	2674	457	roasted	roast	VBD
18435	2674	458	50	50	CD
18435	2674	459	Roast	Roast	NNP
18435	2674	460	with	with	IN
18435	2674	461	orange	orange	JJ
18435	2674	462	sauce	sauce	NN
18435	2674	463	50	50	CD
18435	2674	464	Wild	Wild	NNP
18435	2674	465	,	,	,
18435	2674	466	broiled	broil	VBD
18435	2674	467	50	50	CD
18435	2674	468	Dumplings--	Dumplings--	NNS
18435	2674	469	Cherry	Cherry	NNP
18435	2674	470	90	90	CD
18435	2674	471	Raspberry	Raspberry	NNP
18435	2674	472	91	91	CD
18435	2674	473	,	,	,
18435	2674	474	128	128	CD
18435	2674	475	E	e	NN
18435	2674	476	Eggs--	Eggs--	NNP
18435	2674	477	Beauregard	Beauregard	NNP
18435	2674	478	54	54	NNP
18435	2674	479	Light	Light	NNP
18435	2674	480	omelet	omelet	VBP
18435	2674	481	55	55	CD
18435	2674	482	Omelet	omelet	NN
18435	2674	483	for	for	IN
18435	2674	484	one	one	CD
18435	2674	485	56	56	CD
18435	2674	486	Scrambled	scramble	VBN
18435	2674	487	in	in	IN
18435	2674	488	milk	milk	NN
18435	2674	489	54	54	CD
18435	2674	490	Scrambled	scramble	VBN
18435	2674	491	with	with	IN
18435	2674	492	mushrooms	mushroom	NNS
18435	2674	493	55	55	CD
18435	2674	494	Scrambled	scramble	VBN
18435	2674	495	with	with	IN
18435	2674	496	peppers	pepper	NNS
18435	2674	497	55	55	CD
18435	2674	498	With	with	IN
18435	2674	499	potato	potato	NN
18435	2674	500	scallop	scallop	NN
18435	2674	501	54	54	CD
18435	2674	502	With	with	IN
18435	2674	503	white	white	JJ
18435	2674	504	sauce	sauce	NN
18435	2674	505	54	54	CD
18435	2674	506	Egg	Egg	NNP
18435	2674	507	Plant--	Plant--	NNS
18435	2674	508	Broiled	broil	VBD
18435	2674	509	62	62	CD
18435	2674	510	Fried	fry	VBN
18435	2674	511	62	62	CD
18435	2674	512	Fritters	fritter	NNS
18435	2674	513	62	62	CD
18435	2674	514	Stuffed	stuff	VBD
18435	2674	515	73	73	CD
18435	2674	516	F	F	NNP
18435	2674	517	Fig	Fig	NNP
18435	2674	518	and	and	CC
18435	2674	519	rhubarb	rhubarb	VB
18435	2674	520	121	121	CD
18435	2674	521	Filling	fill	VBG
18435	2674	522	118	118	CD
18435	2674	523	Filling--	Filling--	NNS
18435	2674	524	For	for	IN
18435	2674	525	cake	cake	NN
18435	2674	526	119	119	CD
18435	2674	527	Orange	Orange	NNP
18435	2674	528	120	120	CD
18435	2674	529	Fish--	Fish--	NNP
18435	2674	530	Cod	Cod	NNP
18435	2674	531	,	,	,
18435	2674	532	boiled	boil	VBN
18435	2674	533	,	,	,
18435	2674	534	cream	cream	NN
18435	2674	535	sauce	sauce	NN
18435	2674	536	17	17	CD
18435	2674	537	Codfish	codfish	JJ
18435	2674	538	cones	cone	NNS
18435	2674	539	18	18	CD
18435	2674	540	Codfish	codfish	JJ
18435	2674	541	hash	hash	NN
18435	2674	542	18	18	CD
18435	2674	543	Codfish	Codfish	NNP
18435	2674	544	,	,	,
18435	2674	545	stewed	stew	VBD
18435	2674	546	21	21	CD
18435	2674	547	East	East	NNP
18435	2674	548	India	India	NNP
18435	2674	549	style	style	NN
18435	2674	550	18	18	CD
18435	2674	551	En	En	NNP
18435	2674	552	casserole	casserole	NN
18435	2674	553	18	18	CD
18435	2674	554	Finnan	Finnan	NNP
18435	2674	555	-	-	HYPH
18435	2674	556	haddie	haddie	NNP
18435	2674	557	fish	fish	NN
18435	2674	558	cakes	cake	VBZ
18435	2674	559	18	18	CD
18435	2674	560	Finnan	Finnan	NNP
18435	2674	561	-	-	HYPH
18435	2674	562	haddie	haddie	NNP
18435	2674	563	,	,	,
18435	2674	564	rechauffe	rechauffe	NNP
18435	2674	565	20	20	CD
18435	2674	566	Haddock	Haddock	NNP
18435	2674	567	,	,	,
18435	2674	568	Metelote	Metelote	NNP
18435	2674	569	of	of	IN
18435	2674	570	19	19	CD
18435	2674	571	Louisiana	Louisiana	NNP
18435	2674	572	cod	cod	NN
18435	2674	573	19	19	CD
18435	2674	574	Mackerel	Mackerel	NNP
18435	2674	575	,	,	,
18435	2674	576	boiled	boil	VBD
18435	2674	577	17	17	CD
18435	2674	578	Mackerel	Mackerel	NNP
18435	2674	579	,	,	,
18435	2674	580	broiled	broil	VBN
18435	2674	581	,	,	,
18435	2674	582	black	black	JJ
18435	2674	583	butter	butter	NN
18435	2674	584	18	18	CD
18435	2674	585	Mackerel	Mackerel	NNP
18435	2674	586	,	,	,
18435	2674	587	broiled	broil	VBD
18435	2674	588	17	17	CD
18435	2674	589	Salmon	Salmon	NNP
18435	2674	590	,	,	,
18435	2674	591	boiled	boil	VBD
18435	2674	592	,	,	,
18435	2674	593	sauce	sauce	NN
18435	2674	594	tartare	tartare	VBP
18435	2674	595	17	17	CD
18435	2674	596	Salmon	Salmon	NNP
18435	2674	597	,	,	,
18435	2674	598	mold	mold	NN
18435	2674	599	of	of	IN
18435	2674	600	19	19	CD
18435	2674	601	Forced	Forced	NNP
18435	2674	602	meat	meat	NN
18435	2674	603	balls	ball	NNS
18435	2674	604	for	for	IN
18435	2674	605	turtle	turtle	NN
18435	2674	606	soup	soup	NNP
18435	2674	607	52	52	CD
18435	2674	608	Fried	Fried	NNP
18435	2674	609	parsley	parsley	NN
18435	2674	610	53	53	CD
18435	2674	611	Fritters--	fritters--	CD
18435	2674	612	Apple	Apple	NNP
18435	2674	613	90	90	CD
18435	2674	614	Asparagus	Asparagus	NNP
18435	2674	615	85	85	CD
18435	2674	616	Corn	Corn	NNP
18435	2674	617	85	85	CD
18435	2674	618	Squash	Squash	NNP
18435	2674	619	86	86	CD
18435	2674	620	Frosting	frosting	NN
18435	2674	621	,	,	,
18435	2674	622	fig	fig	NN
18435	2674	623	or	or	CC
18435	2674	624	date	date	NN
18435	2674	625	119	119	CD
18435	2674	626	Frozen	frozen	JJ
18435	2674	627	ice	ice	NN
18435	2674	628	106	106	CD
18435	2674	629	Fruit	Fruit	NNP
18435	2674	630	ice	ice	NN
18435	2674	631	106	106	CD
18435	2674	632	G	G	NNP
18435	2674	633	Game	Game	NNP
18435	2674	634	,	,	,
18435	2674	635	salmi	salmi	NNS
18435	2674	636	of	of	IN
18435	2674	637	51	51	CD
18435	2674	638	Giblets--	Giblets--	NNS
18435	2674	639	Turkey	Turkey	NNP
18435	2674	640	or	or	CC
18435	2674	641	goose	goose	NN
18435	2674	642	,	,	,
18435	2674	643	fricasseed	fricasseed	VB
18435	2674	644	38	38	CD
18435	2674	645	Turkey	Turkey	NNP
18435	2674	646	,	,	,
18435	2674	647	a	a	DT
18435	2674	648	la	la	JJ
18435	2674	649	bourgeoise	bourgeoise	NN
18435	2674	650	39	39	CD
18435	2674	651	H	h	NN
18435	2674	652	Ham--	ham--	CD
18435	2674	653	Boiled	Boiled	NNP
18435	2674	654	boned	bone	VBD
18435	2674	655	22	22	CD
18435	2674	656	Boned	bone	VBN
18435	2674	657	22	22	CD
18435	2674	658	Croquettes	croquette	NNS
18435	2674	659	24	24	CD
18435	2674	660	Fried	fry	VBN
18435	2674	661	24	24	CD
18435	2674	662	With	with	IN
18435	2674	663	chicken	chicken	NN
18435	2674	664	pie	pie	NN
18435	2674	665	24	24	CD
18435	2674	666	Glace	Glace	NNP
18435	2674	667	des	des	FW
18435	2674	668	gourmets	gourmet	NNS
18435	2674	669	108	108	CD
18435	2674	670	Gravy	Gravy	NNP
18435	2674	671	for	for	IN
18435	2674	672	wild	wild	JJ
18435	2674	673	fowl	fowl	NN
18435	2674	674	51	51	CD
18435	2674	675	Green	green	JJ
18435	2674	676	melon	melon	NN
18435	2674	677	,	,	,
18435	2674	678	saute	saute	JJ
18435	2674	679	68	68	CD
18435	2674	680	Griddle	Griddle	NNP
18435	2674	681	cakes	cake	NNS
18435	2674	682	,	,	,
18435	2674	683	crumb	crumb	VBD
18435	2674	684	85	85	CD
18435	2674	685	I	-PRON-	PRP
18435	2674	686	Ice	ice	VBP
18435	2674	687	Cream--	Cream--	VBG
18435	2674	688	Baltimore	Baltimore	NNP
18435	2674	689	106	106	CD
18435	2674	690	Black	black	JJ
18435	2674	691	currant	currant	NN
18435	2674	692	106	106	CD
18435	2674	693	Pineapple	Pineapple	NNP
18435	2674	694	107	107	CD
18435	2674	695	Vanilla	Vanilla	NNP
18435	2674	696	107	107	CD
18435	2674	697	With	with	IN
18435	2674	698	maple	maple	NN
18435	2674	699	syrup	syrup	NN
18435	2674	700	107	107	CD
18435	2674	701	Icing--	icing--	NN
18435	2674	702	Maple	Maple	NNP
18435	2674	703	119	119	CD
18435	2674	704	With	with	IN
18435	2674	705	mocha	mocha	NNP
18435	2674	706	filling	fill	VBG
18435	2674	707	119	119	CD
18435	2674	708	Instructions	instruction	NNS
18435	2674	709	for	for	IN
18435	2674	710	preparing	prepare	VBG
18435	2674	711	poultry	poultry	NN
18435	2674	712	before	before	IN
18435	2674	713	dressing	dress	VBG
18435	2674	714	34	34	CD
18435	2674	715	Italian	italian	JJ
18435	2674	716	Ravioli--	ravioli--	NN
18435	2674	717	Dressing	dressing	NN
18435	2674	718	for	for	IN
18435	2674	719	59	59	CD
18435	2674	720	Noodle	noodle	JJ
18435	2674	721	dough	dough	NN
18435	2674	722	for	for	IN
18435	2674	723	59	59	CD
18435	2674	724	J	J	NNP
18435	2674	725	Jam--	jam--	NN
18435	2674	726	Currant	currant	NN
18435	2674	727	115	115	CD
18435	2674	728	Green	green	JJ
18435	2674	729	grape	grape	NN
18435	2674	730	marmalade	marmalade	NN
18435	2674	731	114	114	CD
18435	2674	732	Pear	Pear	NNP
18435	2674	733	and	and	CC
18435	2674	734	blueberry	blueberry	VB
18435	2674	735	114	114	CD
18435	2674	736	Rhubarb	rhubarb	NN
18435	2674	737	115	115	CD
18435	2674	738	Strawberry	strawberry	NN
18435	2674	739	115	115	CD
18435	2674	740	Jelly--	jelly--	NN
18435	2674	741	Apple	Apple	NNP
18435	2674	742	and	and	CC
18435	2674	743	grape	grape	NN
18435	2674	744	112	112	CD
18435	2674	745	Black	black	JJ
18435	2674	746	currant	currant	NN
18435	2674	747	112	112	CD
18435	2674	748	Cherry	Cherry	NNP
18435	2674	749	113	113	CD
18435	2674	750	Crabapple	Crabapple	NNP
18435	2674	751	,	,	,
18435	2674	752	spiced	spice	VBD
18435	2674	753	115	115	CD
18435	2674	754	Currant	Currant	NNP
18435	2674	755	and	and	CC
18435	2674	756	raspberry	raspberry	VB
18435	2674	757	113	113	CD
18435	2674	758	Lemon	Lemon	NNP
18435	2674	759	119	119	CD
18435	2674	760	Mosaic	Mosaic	NNP
18435	2674	761	122	122	CD
18435	2674	762	K	K	NNP
18435	2674	763	Kedgeree	Kedgeree	NNP
18435	2674	764	46	46	CD
18435	2674	765	Kisses	Kisses	NNP
18435	2674	766	,	,	,
18435	2674	767	apricot	apricot	NNP
18435	2674	768	120	120	CD
18435	2674	769	L	L	NNP
18435	2674	770	Lamb--	Lamb--	NNP
18435	2674	771	Chops	Chops	NNPS
18435	2674	772	en	en	IN
18435	2674	773	casserole	casserole	NN
18435	2674	774	24	24	CD
18435	2674	775	Curry	Curry	NNP
18435	2674	776	25	25	CD
18435	2674	777	Lemon	Lemon	NNP
18435	2674	778	butter	butter	NN
18435	2674	779	75	75	CD
18435	2674	780	Lima	Lima	NNP
18435	2674	781	beans	bean	NNS
18435	2674	782	with	with	IN
18435	2674	783	nuts	nut	NNS
18435	2674	784	69	69	CD
18435	2674	785	Lobster	Lobster	NNP
18435	2674	786	butter	butter	NN
18435	2674	787	75	75	CD
18435	2674	788	Luncheon	luncheon	NN
18435	2674	789	surprise	surprise	NN
18435	2674	790	48	48	CD
18435	2674	791	M	M	NNP
18435	2674	792	Macaroni	Macaroni	NNP
18435	2674	793	or	or	CC
18435	2674	794	spaghetti	spaghetti	NNS
18435	2674	795	,	,	,
18435	2674	796	Italian	italian	JJ
18435	2674	797	style	style	NN
18435	2674	798	70	70	CD
18435	2674	799	Macaroni	Macaroni	NNP
18435	2674	800	with	with	IN
18435	2674	801	apricots	apricot	NNS
18435	2674	802	69	69	CD
18435	2674	803	Maitre	Maitre	NNP
18435	2674	804	d'hotel	d'hotel	NNP
18435	2674	805	butter	butter	NN
18435	2674	806	76	76	CD
18435	2674	807	Meringue	Meringue	NNP
18435	2674	808	date	date	NN
18435	2674	809	126	126	CD
18435	2674	810	Mince	Mince	NNP
18435	2674	811	meat	meat	NN
18435	2674	812	116	116	CD
18435	2674	813	Minced	mince	VBN
18435	2674	814	cabbage	cabbage	NN
18435	2674	815	49	49	CD
18435	2674	816	Mutton	Mutton	NNP
18435	2674	817	,	,	,
18435	2674	818	minced	mince	VBD
18435	2674	819	25	25	CD
18435	2674	820	Molded	mold	VBN
18435	2674	821	cereal	cereal	NN
18435	2674	822	with	with	IN
18435	2674	823	banana	banana	NN
18435	2674	824	surprise	surprise	NN
18435	2674	825	56	56	CD
18435	2674	826	Muffins--	Muffins--	NNS
18435	2674	827	Berry	Berry	NNP
18435	2674	828	80	80	CD
18435	2674	829	Boiled	boil	VBN
18435	2674	830	rice	rice	NN
18435	2674	831	82	82	CD
18435	2674	832	Buttermilk	Buttermilk	NNP
18435	2674	833	81	81	CD
18435	2674	834	English	English	NNP
18435	2674	835	81	81	CD
18435	2674	836	Graham	Graham	NNP
18435	2674	837	81	81	CD
18435	2674	838	Hominy	Hominy	NNP
18435	2674	839	81	81	CD
18435	2674	840	Quick	Quick	NNP
18435	2674	841	,	,	,
18435	2674	842	in	in	IN
18435	2674	843	rings	ring	NNS
18435	2674	844	81	81	CD
18435	2674	845	Mushrooms--	Mushrooms--	NNS
18435	2674	846	Broiled	broil	VBN
18435	2674	847	on	on	IN
18435	2674	848	toast	toast	NN
18435	2674	849	62	62	CD
18435	2674	850	Deviled	devil	VBN
18435	2674	851	62	62	CD
18435	2674	852	In	in	IN
18435	2674	853	cream	cream	NN
18435	2674	854	63	63	CD
18435	2674	855	Stewed	stew	VBD
18435	2674	856	55	55	CD
18435	2674	857	Mushroom	mushroom	NN
18435	2674	858	sauce	sauce	NN
18435	2674	859	,	,	,
18435	2674	860	Italian	italian	JJ
18435	2674	861	style	style	NN
18435	2674	862	70	70	CD
18435	2674	863	N	N	NNP
18435	2674	864	Nut	Nut	NNP
18435	2674	865	hash	hash	NN
18435	2674	866	49	49	CD
18435	2674	867	Nut	Nut	NNP
18435	2674	868	parsnip	parsnip	NN
18435	2674	869	stew	stew	NN
18435	2674	870	70	70	CD
18435	2674	871	O	o	NN
18435	2674	872	Onions--	Onions--	NNS
18435	2674	873	Baked	Baked	NNP
18435	2674	874	63	63	CD
18435	2674	875	Boiled	Boiled	NNP
18435	2674	876	,	,	,
18435	2674	877	Spanish	Spanish	NNP
18435	2674	878	63	63	CD
18435	2674	879	Boiled	boil	VBN
18435	2674	880	with	with	IN
18435	2674	881	cream	cream	NN
18435	2674	882	61	61	CD
18435	2674	883	Fried	fry	VBN
18435	2674	884	63	63	CD
18435	2674	885	Fried	Fried	NNP
18435	2674	886	,	,	,
18435	2674	887	Spanish	Spanish	NNP
18435	2674	888	62	62	CD
18435	2674	889	Glazed	Glazed	NNP
18435	2674	890	63	63	CD
18435	2674	891	Stuffed	Stuffed	NNP
18435	2674	892	and	and	CC
18435	2674	893	steamed	steam	VBD
18435	2674	894	65	65	CD
18435	2674	895	Oysters--	oysters--	CD
18435	2674	896	A	a	DT
18435	2674	897	la	la	FW
18435	2674	898	poulette	poulette	NN
18435	2674	899	20	20	CD
18435	2674	900	Fricassee	Fricassee	NNP
18435	2674	901	20	20	CD
18435	2674	902	Oyster	Oyster	NNP
18435	2674	903	plant	plant	NN
18435	2674	904	boiled	boil	VBD
18435	2674	905	63	63	CD
18435	2674	906	Orange	Orange	NNP
18435	2674	907	fool	fool	NN
18435	2674	908	52	52	CD
18435	2674	909	P	P	NNP
18435	2674	910	Pancakes	Pancakes	NNPS
18435	2674	911	,	,	,
18435	2674	912	pineapple	pineapple	NN
18435	2674	913	85	85	CD
18435	2674	914	Parfait--	parfait--	NN
18435	2674	915	Maple	Maple	NNP
18435	2674	916	108	108	CD
18435	2674	917	Pineapple	Pineapple	NNP
18435	2674	918	108	108	CD
18435	2674	919	Strawberry	Strawberry	NNP
18435	2674	920	108	108	CD
18435	2674	921	Vanilla	Vanilla	NNP
18435	2674	922	109	109	CD
18435	2674	923	Violet	Violet	NNP
18435	2674	924	109	109	CD
18435	2674	925	Parsnips--	parsnips--	NN
18435	2674	926	Fritters	fritter	NNS
18435	2674	927	64	64	CD
18435	2674	928	Mashed	mash	VBN
18435	2674	929	64	64	CD
18435	2674	930	Paste	paste	NN
18435	2674	931	for	for	IN
18435	2674	932	tarts	tart	NNS
18435	2674	933	86	86	CD
18435	2674	934	Peanut	Peanut	NNP
18435	2674	935	meatose	meatose	VBP
18435	2674	936	40	40	CD
18435	2674	937	Pepper	pepper	NN
18435	2674	938	relish	relish	NN
18435	2674	939	111	111	CD
18435	2674	940	Piccalilli	Piccalilli	NNP
18435	2674	941	111	111	CD
18435	2674	942	Pickles	Pickles	NNPS
18435	2674	943	,	,	,
18435	2674	944	cherry	cherry	NN
18435	2674	945	110	110	CD
18435	2674	946	Pies--	Pies--	NNP
18435	2674	947	Apple	Apple	NNP
18435	2674	948	86	86	CD
18435	2674	949	Apple	Apple	NNP
18435	2674	950	,	,	,
18435	2674	951	Southern	southern	JJ
18435	2674	952	style	style	NN
18435	2674	953	87	87	CD
18435	2674	954	Beaten	Beaten	NNP
18435	2674	955	cream	cream	NN
18435	2674	956	87	87	CD
18435	2674	957	Cherry	cherry	NN
18435	2674	958	89	89	CD
18435	2674	959	Fresh	fresh	JJ
18435	2674	960	raspberry	raspberry	NN
18435	2674	961	89	89	CD
18435	2674	962	Green	green	JJ
18435	2674	963	currant	currant	NN
18435	2674	964	89	89	CD
18435	2674	965	Green	Green	NNP
18435	2674	966	tomato	tomato	NNP
18435	2674	967	89	89	CD
18435	2674	968	Lemon	Lemon	NNP
18435	2674	969	87	87	CD
18435	2674	970	Lemon	Lemon	NNP
18435	2674	971	cream	cream	NN
18435	2674	972	90	90	CD
18435	2674	973	Nut	Nut	NNP
18435	2674	974	mince	mince	NN
18435	2674	975	87	87	CD
18435	2674	976	Pineapple	Pineapple	NNP
18435	2674	977	cream	cream	NN
18435	2674	978	89	89	CD
18435	2674	979	Pie	pie	NN
18435	2674	980	paste	paste	NN
18435	2674	981	,	,	,
18435	2674	982	plain	plain	JJ
18435	2674	983	89	89	CD
18435	2674	984	Pigs	Pigs	NNPS
18435	2674	985	'	'	POS
18435	2674	986	ears	ear	NNS
18435	2674	987	,	,	,
18435	2674	988	lyonnaise	lyonnaise	VB
18435	2674	989	25	25	CD
18435	2674	990	Pigs	pig	NNS
18435	2674	991	'	'	POS
18435	2674	992	feet	foot	NNS
18435	2674	993	,	,	,
18435	2674	994	broiled	broil	VBD
18435	2674	995	22	22	CD
18435	2674	996	Pork--	Pork--	NNP
18435	2674	997	Cutlets	Cutlets	NNPS
18435	2674	998	,	,	,
18435	2674	999	anchovy	anchovy	NN
18435	2674	1000	sauce	sauce	NN
18435	2674	1001	25	25	CD
18435	2674	1002	Roast	Roast	NNP
18435	2674	1003	shoulder	shoulder	NN
18435	2674	1004	of	of	IN
18435	2674	1005	30	30	CD
18435	2674	1006	Pineapple--	Pineapple--	NNP
18435	2674	1007	Canned	Canned	NNP
18435	2674	1008	112	112	CD
18435	2674	1009	Sorbet	Sorbet	NNP
18435	2674	1010	107	107	CD
18435	2674	1011	Plum	Plum	NNP
18435	2674	1012	porridge	porridge	NN
18435	2674	1013	52	52	CD
18435	2674	1014	Potatoes--	Potatoes--	NNS
18435	2674	1015	Au	Au	NNP
18435	2674	1016	gratin	gratin	VBD
18435	2674	1017	70	70	CD
18435	2674	1018	Balls	Balls	NNPS
18435	2674	1019	64	64	CD
18435	2674	1020	Broiled	broil	VBN
18435	2674	1021	63	63	CD
18435	2674	1022	Creamed	cream	VBN
18435	2674	1023	65	65	CD
18435	2674	1024	,	,	,
18435	2674	1025	71	71	CD
18435	2674	1026	Lyonnaise	Lyonnaise	NNP
18435	2674	1027	64	64	CD
18435	2674	1028	Maitre	Maitre	NNP
18435	2674	1029	d'hotel	d'hotel	NN
18435	2674	1030	70	70	CD
18435	2674	1031	Mold	Mold	NNP
18435	2674	1032	71	71	CD
18435	2674	1033	Parisienne	Parisienne	NNP
18435	2674	1034	71	71	CD
18435	2674	1035	Puffs	Puffs	NNPS
18435	2674	1036	71	71	CD
18435	2674	1037	Sauted	saute	VBN
18435	2674	1038	with	with	IN
18435	2674	1039	onions	onion	NNS
18435	2674	1040	64	64	CD
18435	2674	1041	Stuffed	stuff	VBN
18435	2674	1042	73	73	CD
18435	2674	1043	Potato	Potato	NNP
18435	2674	1044	balls	ball	NNS
18435	2674	1045	,	,	,
18435	2674	1046	breaded	bread	VBD
18435	2674	1047	66	66	CD
18435	2674	1048	Potato	Potato	NNP
18435	2674	1049	croquettes	croquette	VBZ
18435	2674	1050	65	65	CD
18435	2674	1051	Poultry	poultry	NN
18435	2674	1052	Stuffing--	Stuffing--	.
18435	2674	1053	Anchovy	Anchovy	NNP
18435	2674	1054	40	40	CD
18435	2674	1055	Chestnut	chestnut	NN
18435	2674	1056	40	40	CD
18435	2674	1057	Chestnut	chestnut	NN
18435	2674	1058	with	with	IN
18435	2674	1059	truffles	truffle	NNS
18435	2674	1060	40	40	CD
18435	2674	1061	Chicken	chicken	NN
18435	2674	1062	41	41	CD
18435	2674	1063	Giblet	Giblet	NNP
18435	2674	1064	for	for	IN
18435	2674	1065	turkey	turkey	NNP
18435	2674	1066	41	41	CD
18435	2674	1067	Pickled	pickle	VBN
18435	2674	1068	pork	pork	NN
18435	2674	1069	for	for	IN
18435	2674	1070	turkey	turkey	NNP
18435	2674	1071	41	41	CD
18435	2674	1072	Potato	Potato	NNP
18435	2674	1073	41	41	CD
18435	2674	1074	Poultry	Poultry	NNP
18435	2674	1075	and	and	CC
18435	2674	1076	poultry	poultry	NN
18435	2674	1077	dressing	dress	VBG
18435	2674	1078	35	35	CD
18435	2674	1079	Preserves--	Preserves--	NNS
18435	2674	1080	Fig	Fig	NNP
18435	2674	1081	114	114	CD
18435	2674	1082	Fig	fig	NN
18435	2674	1083	,	,	,
18435	2674	1084	tomato	tomato	NNP
18435	2674	1085	116	116	CD
18435	2674	1086	Ripe	Ripe	NNP
18435	2674	1087	tomato	tomato	NNP
18435	2674	1088	,	,	,
18435	2674	1089	spiced	spice	VBD
18435	2674	1090	116	116	CD
18435	2674	1091	Wild	wild	JJ
18435	2674	1092	grape	grape	NN
18435	2674	1093	butter	butter	NN
18435	2674	1094	116	116	CD
18435	2674	1095	Yellow	Yellow	NNP
18435	2674	1096	tomato	tomato	NN
18435	2674	1097	116	116	CD
18435	2674	1098	Pudding--	Pudding--	NNS
18435	2674	1099	Apple	Apple	NNP
18435	2674	1100	124	124	CD
18435	2674	1101	Apple	Apple	NNP
18435	2674	1102	sponge	sponge	NN
18435	2674	1103	120	120	CD
18435	2674	1104	,	,	,
18435	2674	1105	124	124	CD
18435	2674	1106	Baked	bake	VBN
18435	2674	1107	125	125	CD
18435	2674	1108	Baked	Baked	NNP
18435	2674	1109	cherry	cherry	NN
18435	2674	1110	125	125	CD
18435	2674	1111	Cottage	Cottage	NNP
18435	2674	1112	125	125	CD
18435	2674	1113	Custard	Custard	NNP
18435	2674	1114	125	125	CD
18435	2674	1115	Cranberry	Cranberry	NNP
18435	2674	1116	and	and	CC
18435	2674	1117	Custard	Custard	NNP
18435	2674	1118	125	125	CD
18435	2674	1119	Fruit	fruit	NN
18435	2674	1120	126	126	CD
18435	2674	1121	Indian	indian	JJ
18435	2674	1122	tapioca	tapioca	NN
18435	2674	1123	126	126	CD
18435	2674	1124	Lemon	Lemon	NNP
18435	2674	1125	126	126	CD
18435	2674	1126	Lemon	Lemon	NNP
18435	2674	1127	meringue	meringue	NN
18435	2674	1128	126	126	CD
18435	2674	1129	Little	little	JJ
18435	2674	1130	steamed	steamed	JJ
18435	2674	1131	127	127	CD
18435	2674	1132	New	New	NNP
18435	2674	1133	Hampshire	Hampshire	NNP
18435	2674	1134	Indian	indian	JJ
18435	2674	1135	meal	meal	NN
18435	2674	1136	127	127	CD
18435	2674	1137	Peach	Peach	NNP
18435	2674	1138	tapioca	tapioca	EX
18435	2674	1139	127	127	CD
18435	2674	1140	Spoon	Spoon	NNP
18435	2674	1141	128	128	CD
18435	2674	1142	Squash	Squash	NNP
18435	2674	1143	128	128	CD
18435	2674	1144	Steamed	Steamed	NNP
18435	2674	1145	123	123	CD
18435	2674	1146	,	,	,
18435	2674	1147	128	128	CD
18435	2674	1148	Tapioca	tapioca	RB
18435	2674	1149	129	129	CD
18435	2674	1150	Whole	whole	JJ
18435	2674	1151	wheat	wheat	NN
18435	2674	1152	129	129	CD
18435	2674	1153	Yorkshire	yorkshire	NN
18435	2674	1154	124	124	CD
18435	2674	1155	,	,	,
18435	2674	1156	129	129	CD
18435	2674	1157	Puff	Puff	NNP
18435	2674	1158	paste	paste	NN
18435	2674	1159	86	86	CD
18435	2674	1160	Q	q	NN
18435	2674	1161	Quenelles--	quenelles--	NN
18435	2674	1162	Beef	Beef	NNP
18435	2674	1163	marrow	marrow	NN
18435	2674	1164	53	53	CD
18435	2674	1165	Calf	Calf	NNP
18435	2674	1166	's	's	POS
18435	2674	1167	liver	liver	NN
18435	2674	1168	53	53	CD
18435	2674	1169	Chicken	chicken	NN
18435	2674	1170	53	53	CD
18435	2674	1171	R	R	NNP
18435	2674	1172	Ragout	Ragout	NNP
18435	2674	1173	of	of	IN
18435	2674	1174	cooked	cook	VBN
18435	2674	1175	meat	meat	NN
18435	2674	1176	25	25	CD
18435	2674	1177	Raspberry	Raspberry	NNP
18435	2674	1178	shrub	shrub	NN
18435	2674	1179	132	132	CD
18435	2674	1180	Remnants	remnant	NNS
18435	2674	1181	of	of	IN
18435	2674	1182	ham	ham	NN
18435	2674	1183	with	with	IN
18435	2674	1184	peas	pea	NNS
18435	2674	1185	49	49	CD
18435	2674	1186	Rice--	rice--	NN
18435	2674	1187	A	a	NN
18435	2674	1188	la	la	NNP
18435	2674	1189	Georgienne	Georgienne	NNP
18435	2674	1190	72	72	CD
18435	2674	1191	In	in	IN
18435	2674	1192	tomatoes	tomato	NNS
18435	2674	1193	72	72	CD
18435	2674	1194	Italian	italian	JJ
18435	2674	1195	style	style	NN
18435	2674	1196	with	with	IN
18435	2674	1197	mushrooms	mushroom	NNS
18435	2674	1198	72	72	CD
18435	2674	1199	Japanese	japanese	JJ
18435	2674	1200	or	or	CC
18435	2674	1201	Chinese	chinese	JJ
18435	2674	1202	69	69	CD
18435	2674	1203	Rice	Rice	NNP
18435	2674	1204	milk	milk	NN
18435	2674	1205	52	52	CD
18435	2674	1206	Rice	Rice	NNP
18435	2674	1207	soup	soup	NN
18435	2674	1208	52	52	CD
18435	2674	1209	Rolls	roll	NNS
18435	2674	1210	--	--	:
18435	2674	1211	Hot--	hot--	CD
18435	2674	1212	Breakfast	Breakfast	NNP
18435	2674	1213	78	78	CD
18435	2674	1214	Egg	Egg	NNP
18435	2674	1215	78	78	CD
18435	2674	1216	Light	light	JJ
18435	2674	1217	luncheon	luncheon	NN
18435	2674	1218	78	78	CD
18435	2674	1219	Pan	Pan	NNP
18435	2674	1220	79	79	CD
18435	2674	1221	Popovers	Popovers	NNPS
18435	2674	1222	,	,	,
18435	2674	1223	whole	whole	JJ
18435	2674	1224	wheat	wheat	NN
18435	2674	1225	80	80	CD
18435	2674	1226	Raised	raise	VBD
18435	2674	1227	graham	graham	NNP
18435	2674	1228	79	79	CD
18435	2674	1229	Tea	Tea	NNP
18435	2674	1230	78	78	CD
18435	2674	1231	Rusk	Rusk	NNP
18435	2674	1232	,	,	,
18435	2674	1233	old	old	JJ
18435	2674	1234	fashioned	fashioned	JJ
18435	2674	1235	80	80	CD
18435	2674	1236	S	S	NNP
18435	2674	1237	Salad--	Salad--	NNP
18435	2674	1238	Asparagus	Asparagus	NNP
18435	2674	1239	31	31	CD
18435	2674	1240	Beet	Beet	NNP
18435	2674	1241	31	31	CD
18435	2674	1242	Bird	Bird	NNP
18435	2674	1243	's	's	POS
18435	2674	1244	nest	nest	NN
18435	2674	1245	31	31	CD
18435	2674	1246	Cabbage	cabbage	NN
18435	2674	1247	31	31	CD
18435	2674	1248	Cauliflower	Cauliflower	NNP
18435	2674	1249	with	with	IN
18435	2674	1250	mayonnaise	mayonnaise	NN
18435	2674	1251	31	31	CD
18435	2674	1252	Celery	Celery	NNP
18435	2674	1253	and	and	CC
18435	2674	1254	nut	nut	NNP
18435	2674	1255	32	32	CD
18435	2674	1256	Creole	Creole	NNP
18435	2674	1257	32	32	CD
18435	2674	1258	Cucumber	Cucumber	NNP
18435	2674	1259	,	,	,
18435	2674	1260	jellied	jelly	VBD
18435	2674	1261	32	32	CD
18435	2674	1262	Fish	Fish	NNP
18435	2674	1263	32	32	CD
18435	2674	1264	Spanish	Spanish	NNP
18435	2674	1265	tomato	tomato	NNP
18435	2674	1266	32	32	CD
18435	2674	1267	Tomato	Tomato	NNP
18435	2674	1268	basket	basket	NN
18435	2674	1269	33	33	CD
18435	2674	1270	Samp	Samp	NNP
18435	2674	1271	and	and	CC
18435	2674	1272	beans	bean	NNS
18435	2674	1273	58	58	CD
18435	2674	1274	Sandwich--	Sandwich--	NNP
18435	2674	1275	Banana	Banana	NNP
18435	2674	1276	46	46	CD
18435	2674	1277	Chicken	Chicken	NNP
18435	2674	1278	and	and	CC
18435	2674	1279	pimento	pimento	IN
18435	2674	1280	45	45	CD
18435	2674	1281	Cold	Cold	NNP
18435	2674	1282	mutton	mutton	NN
18435	2674	1283	47	47	CD
18435	2674	1284	Cress	cress	NN
18435	2674	1285	46	46	CD
18435	2674	1286	German	german	JJ
18435	2674	1287	rye	rye	NN
18435	2674	1288	bread	bread	NN
18435	2674	1289	46	46	CD
18435	2674	1290	Ham	Ham	NNP
18435	2674	1291	46	46	CD
18435	2674	1292	Japanese	japanese	JJ
18435	2674	1293	46	46	CD
18435	2674	1294	Sandwich	sandwich	CD
18435	2674	1295	fillings	filling	NNS
18435	2674	1296	47	47	CD
18435	2674	1297	Sardine	Sardine	NNP
18435	2674	1298	butter	butter	NN
18435	2674	1299	57	57	CD
18435	2674	1300	Sardine	sardine	NN
18435	2674	1301	cocktail	cocktail	NN
18435	2674	1302	57	57	CD
18435	2674	1303	Sardine	Sardine	NNP
18435	2674	1304	rarebit	rarebit	NN
18435	2674	1305	48	48	CD
18435	2674	1306	Sauce--	sauce--	NN
18435	2674	1307	Cucumber	Cucumber	NNP
18435	2674	1308	74	74	CD
18435	2674	1309	Fish	fish	NN
18435	2674	1310	76	76	CD
18435	2674	1311	For	for	IN
18435	2674	1312	batter	batter	NN
18435	2674	1313	pudding	pudding	NN
18435	2674	1314	131	131	CD
18435	2674	1315	For	for	IN
18435	2674	1316	cherry	cherry	NN
18435	2674	1317	pudding	pudding	NN
18435	2674	1318	131	131	CD
18435	2674	1319	For	for	IN
18435	2674	1320	fried	fried	JJ
18435	2674	1321	pike	pike	JJ
18435	2674	1322	77	77	CD
18435	2674	1323	For	for	IN
18435	2674	1324	puddings	pudding	NNS
18435	2674	1325	131	131	CD
18435	2674	1326	Fruit	fruit	NN
18435	2674	1327	syrup	syrup	NN
18435	2674	1328	130	130	CD
18435	2674	1329	Gherkin	Gherkin	NNP
18435	2674	1330	74	74	CD
18435	2674	1331	Giblet	Giblet	NNP
18435	2674	1332	74	74	CD
18435	2674	1333	Gooseberry	Gooseberry	NNP
18435	2674	1334	70	70	CD
18435	2674	1335	Half	half	NN
18435	2674	1336	glace	glace	NN
18435	2674	1337	71	71	CD
18435	2674	1338	Ham	Ham	NNP
18435	2674	1339	71	71	CD
18435	2674	1340	Horseradish	Horseradish	NNP
18435	2674	1341	75	75	CD
18435	2674	1342	Lemon	Lemon	NNP
18435	2674	1343	130	130	CD
18435	2674	1344	Lemon	Lemon	NNP
18435	2674	1345	for	for	IN
18435	2674	1346	fish	fish	NN
18435	2674	1347	75	75	CD
18435	2674	1348	Lemon	Lemon	NNP
18435	2674	1349	,	,	,
18435	2674	1350	for	for	IN
18435	2674	1351	fritters	fritter	NNS
18435	2674	1352	130	130	CD
18435	2674	1353	Mayonnaise	Mayonnaise	NNP
18435	2674	1354	77	77	CD
18435	2674	1355	Orange	Orange	NNP
18435	2674	1356	130	130	CD
18435	2674	1357	Parsley	Parsley	NNP
18435	2674	1358	and	and	CC
18435	2674	1359	lemon	lemon	NN
18435	2674	1360	76	76	CD
18435	2674	1361	Poivrade	Poivrade	NNP
18435	2674	1362	76	76	CD
18435	2674	1363	Raspberry	Raspberry	NNP
18435	2674	1364	,	,	,
18435	2674	1365	for	for	IN
18435	2674	1366	ice	ice	NN
18435	2674	1367	cream	cream	NN
18435	2674	1368	131	131	CD
18435	2674	1369	Royal	Royal	NNP
18435	2674	1370	76	76	CD
18435	2674	1371	Shrimp	Shrimp	NNP
18435	2674	1372	77	77	CD
18435	2674	1373	Strawberry	Strawberry	NNP
18435	2674	1374	131	131	CD
18435	2674	1375	Tartare	tartare	NN
18435	2674	1376	77	77	CD
18435	2674	1377	Sausage--	sausage--	NN
18435	2674	1378	Frankfort	Frankfort	NNP
18435	2674	1379	23	23	CD
18435	2674	1380	Stewed	stew	VBN
18435	2674	1381	with	with	IN
18435	2674	1382	cabbage	cabbage	NN
18435	2674	1383	30	30	CD
18435	2674	1384	Scotch	Scotch	NNP
18435	2674	1385	snipe	snipe	NN
18435	2674	1386	49	49	CD
18435	2674	1387	Sheeps	Sheeps	NNPS
18435	2674	1388	'	'	POS
18435	2674	1389	brains	brain	NNS
18435	2674	1390	with	with	IN
18435	2674	1391	small	small	JJ
18435	2674	1392	onions	onion	NNS
18435	2674	1393	26	26	CD
18435	2674	1394	Sheep	Sheep	NNS
18435	2674	1395	's	's	POS
18435	2674	1396	kidneys	kidney	NNS
18435	2674	1397	,	,	,
18435	2674	1398	broiled	broil	VBD
18435	2674	1399	22	22	CD
18435	2674	1400	Sheeps	Sheeps	NNPS
18435	2674	1401	'	'	POS
18435	2674	1402	tongues	tongue	NNS
18435	2674	1403	26	26	CD
18435	2674	1404	Sherbet--	Sherbet--	NNS
18435	2674	1405	Cranberry	Cranberry	NNP
18435	2674	1406	107	107	CD
18435	2674	1407	Currant	Currant	NNP
18435	2674	1408	107	107	CD
18435	2674	1409	Lemon	Lemon	NNP
18435	2674	1410	107	107	CD
18435	2674	1411	Lemon	Lemon	NNP
18435	2674	1412	ginger	ginger	NN
18435	2674	1413	107	107	CD
18435	2674	1414	Tea	tea	NN
18435	2674	1415	108	108	CD
18435	2674	1416	Shortcake	Shortcake	NNP
18435	2674	1417	,	,	,
18435	2674	1418	individual	individual	JJ
18435	2674	1419	102	102	CD
18435	2674	1420	Shrimp	Shrimp	NNP
18435	2674	1421	butter	butter	NN
18435	2674	1422	57	57	CD
18435	2674	1423	Shrimps	Shrimps	NNP
18435	2674	1424	scalloped	scallop	VBD
18435	2674	1425	20	20	CD
18435	2674	1426	Souffle--	Souffle--	NNS
18435	2674	1427	Asparagus	Asparagus	NNP
18435	2674	1428	117	117	CD
18435	2674	1429	Cabbage	cabbage	NN
18435	2674	1430	117	117	CD
18435	2674	1431	Carrot	Carrot	NNP
18435	2674	1432	118	118	CD
18435	2674	1433	Cheese	Cheese	NNP
18435	2674	1434	117	117	CD
18435	2674	1435	Corn	corn	NN
18435	2674	1436	117	117	CD
18435	2674	1437	Custard	Custard	NNP
18435	2674	1438	121	121	CD
18435	2674	1439	Egg	Egg	NNP
18435	2674	1440	126	126	CD
18435	2674	1441	Guernsey	Guernsey	NNP
18435	2674	1442	cheese	cheese	NN
18435	2674	1443	117	117	CD
18435	2674	1444	Tapioca	tapioca	CD
18435	2674	1445	129	129	CD
18435	2674	1446	Tomato	Tomato	NNP
18435	2674	1447	118	118	CD
18435	2674	1448	Soup--	Soup--	NNP
18435	2674	1449	Asparagus	Asparagus	NNP
18435	2674	1450	11	11	CD
18435	2674	1451	Bean	Bean	NNP
18435	2674	1452	11	11	CD
18435	2674	1453	Bisque	bisque	JJ
18435	2674	1454	of	of	IN
18435	2674	1455	clam	clam	NNP
18435	2674	1456	11	11	CD
18435	2674	1457	Bisque	bisque	JJ
18435	2674	1458	of	of	IN
18435	2674	1459	lobster	lobster	NN
18435	2674	1460	11	11	CD
18435	2674	1461	Bisque	bisque	JJ
18435	2674	1462	of	of	IN
18435	2674	1463	oyster	oyster	JJ
18435	2674	1464	12	12	CD
18435	2674	1465	Black	black	JJ
18435	2674	1466	bean	bean	NN
18435	2674	1467	12	12	CD
18435	2674	1468	Chestnut	chestnut	NN
18435	2674	1469	12	12	CD
18435	2674	1470	,	,	,
18435	2674	1471	16	16	CD
18435	2674	1472	Chicken	chicken	NN
18435	2674	1473	gumbo	gumbo	NN
18435	2674	1474	,	,	,
18435	2674	1475	Creole	Creole	NNP
18435	2674	1476	style	style	NN
18435	2674	1477	12	12	CD
18435	2674	1478	Cream	cream	NN
18435	2674	1479	of	of	IN
18435	2674	1480	celery	celery	NN
18435	2674	1481	13	13	CD
18435	2674	1482	Egg	egg	NN
18435	2674	1483	13	13	CD
18435	2674	1484	Green	Green	NNP
18435	2674	1485	pea	pea	JJ
18435	2674	1486	13	13	CD
18435	2674	1487	Green	Green	NNP
18435	2674	1488	tomato	tomato	NNP
18435	2674	1489	--	--	.
18435	2674	1490	Onion	onion	NN
18435	2674	1491	13	13	CD
18435	2674	1492	Peanut	Peanut	NNP
18435	2674	1493	13	13	CD
18435	2674	1494	Sago	Sago	NNP
18435	2674	1495	14	14	CD
18435	2674	1496	Salmon	Salmon	NNP
18435	2674	1497	14	14	CD
18435	2674	1498	Sorrel	Sorrel	NNP
18435	2674	1499	14	14	CD
18435	2674	1500	Tomato	Tomato	NNP
18435	2674	1501	14	14	CD
18435	2674	1502	Tomato	Tomato	NNP
18435	2674	1503	,	,	,
18435	2674	1504	corned	corn	VBN
18435	2674	1505	beef	beef	NN
18435	2674	1506	stock	stock	NN
18435	2674	1507	15	15	CD
18435	2674	1508	Vegetable	Vegetable	NNP
18435	2674	1509	(	(	-LRB-
18435	2674	1510	broth	broth	NN
18435	2674	1511	)	)	-RRB-
18435	2674	1512	15	15	CD
18435	2674	1513	Vegetable	vegetable	NN
18435	2674	1514	15	15	CD
18435	2674	1515	White	White	NNP
18435	2674	1516	16	16	CD
18435	2674	1517	Wine	Wine	NNP
18435	2674	1518	16	16	CD
18435	2674	1519	Spanish	spanish	JJ
18435	2674	1520	chops	chop	NNS
18435	2674	1521	27	27	CD
18435	2674	1522	Spaghetti	Spaghetti	NNPS
18435	2674	1523	,	,	,
18435	2674	1524	a	a	DT
18435	2674	1525	la	la	NNP
18435	2674	1526	Italian	Italian	NNP
18435	2674	1527	72	72	CD
18435	2674	1528	Spaghetti	Spaghetti	NNP
18435	2674	1529	creamed	cream	VBD
18435	2674	1530	67	67	CD
18435	2674	1531	Spawn	Spawn	NNP
18435	2674	1532	and	and	CC
18435	2674	1533	milk	milk	NN
18435	2674	1534	56	56	CD
18435	2674	1535	Spinach	spinach	NN
18435	2674	1536	mold	mold	NN
18435	2674	1537	70	70	CD
18435	2674	1538	Squash	Squash	NNP
18435	2674	1539	flower	flower	NN
18435	2674	1540	omelet	omelet	NN
18435	2674	1541	49	49	CD
18435	2674	1542	Strawberry	Strawberry	NNP
18435	2674	1543	sarabande	sarabande	NN
18435	2674	1544	123	123	CD
18435	2674	1545	Strawberry	Strawberry	NNP
18435	2674	1546	syrup	syrup	NN
18435	2674	1547	132	132	CD
18435	2674	1548	Stuffing--	stuffing--	NN
18435	2674	1549	English	English	NNP
18435	2674	1550	44	44	CD
18435	2674	1551	For	for	IN
18435	2674	1552	birds	bird	NNS
18435	2674	1553	42	42	CD
18435	2674	1554	For	for	IN
18435	2674	1555	boiled	boil	VBN
18435	2674	1556	turkey	turkey	NN
18435	2674	1557	or	or	CC
18435	2674	1558	rabbit	rabbit	NN
18435	2674	1559	42	42	CD
18435	2674	1560	,	,	,
18435	2674	1561	43	43	CD
18435	2674	1562	,	,	,
18435	2674	1563	44	44	CD
18435	2674	1564	For	for	IN
18435	2674	1565	ducks	duck	NNS
18435	2674	1566	42	42	CD
18435	2674	1567	For	for	IN
18435	2674	1568	fish	fish	NN
18435	2674	1569	42	42	CD
18435	2674	1570	For	for	IN
18435	2674	1571	fowls	fowl	NNS
18435	2674	1572	42	42	CD
18435	2674	1573	For	for	IN
18435	2674	1574	geese	geese	JJ
18435	2674	1575	43	43	CD
18435	2674	1576	For	for	IN
18435	2674	1577	suckling	suckle	VBG
18435	2674	1578	pig	pig	NN
18435	2674	1579	or	or	CC
18435	2674	1580	'	'	POS
18435	2674	1581	possum	possum	NN
18435	2674	1582	43	43	CD
18435	2674	1583	For	for	IN
18435	2674	1584	veal	veal	NN
18435	2674	1585	44	44	CD
18435	2674	1586	Suckling	suckle	VBG
18435	2674	1587	pig	pig	NN
18435	2674	1588	30	30	CD
18435	2674	1589	Sundae	Sundae	NNP
18435	2674	1590	,	,	,
18435	2674	1591	walnut	walnut	VB
18435	2674	1592	124	124	CD
18435	2674	1593	Sweet	Sweet	NNP
18435	2674	1594	potatoes	potato	NNS
18435	2674	1595	,	,	,
18435	2674	1596	glaced	glace	VBD
18435	2674	1597	68	68	CD
18435	2674	1598	T	t	NN
18435	2674	1599	Tartlets	tartlet	NNS
18435	2674	1600	,	,	,
18435	2674	1601	cottage	cottage	NN
18435	2674	1602	cheese	cheese	NN
18435	2674	1603	91	91	CD
18435	2674	1604	Tart	Tart	NNP
18435	2674	1605	shells	shell	VBZ
18435	2674	1606	91	91	CD
18435	2674	1607	Tarts	tart	NNS
18435	2674	1608	,	,	,
18435	2674	1609	prune	prune	VB
18435	2674	1610	91	91	CD
18435	2674	1611	Thickened	Thickened	NNP
18435	2674	1612	butter	butter	NN
18435	2674	1613	56	56	CD
18435	2674	1614	Toast	Toast	NNP
18435	2674	1615	,	,	,
18435	2674	1616	log	log	NN
18435	2674	1617	cabin	cabin	NN
18435	2674	1618	80	80	CD
18435	2674	1619	Tomatoes--	tomatoes--	NN
18435	2674	1620	Fried	fried	JJ
18435	2674	1621	68	68	CD
18435	2674	1622	Green	Green	NNP
18435	2674	1623	,	,	,
18435	2674	1624	gingered	ginger	VBD
18435	2674	1625	110	110	CD
18435	2674	1626	Green	Green	NNP
18435	2674	1627	,	,	,
18435	2674	1628	minced	mince	VBD
18435	2674	1629	111	111	CD
18435	2674	1630	Scalloped	Scalloped	NNP
18435	2674	1631	72	72	CD
18435	2674	1632	Tongue	Tongue	NNP
18435	2674	1633	canapes	canape	VBZ
18435	2674	1634	47	47	CD
18435	2674	1635	Tongue	Tongue	NNP
18435	2674	1636	toast	toast	NN
18435	2674	1637	47	47	CD
18435	2674	1638	Turkey	Turkey	NNP
18435	2674	1639	truffles	truffle	VBZ
18435	2674	1640	40	40	CD
18435	2674	1641	V	v	NN
18435	2674	1642	Veal--	Veal--	NNP
18435	2674	1643	Breaded	Breaded	NNP
18435	2674	1644	cutlets	cutlet	VBZ
18435	2674	1645	22	22	CD
18435	2674	1646	Croquettes	croquette	NNS
18435	2674	1647	27	27	CD
18435	2674	1648	Loaf	loaf	NN
18435	2674	1649	27	27	CD
18435	2674	1650	Patties	Patties	NNP
18435	2674	1651	28	28	CD
18435	2674	1652	Shoulder	Shoulder	NNP
18435	2674	1653	of	of	IN
18435	2674	1654	braised	braise	VBN
18435	2674	1655	26	26	CD
18435	2674	1656	Vegetable	Vegetable	NNP
18435	2674	1657	roast	roast	NN
18435	2674	1658	50	50	CD
18435	2674	1659	Vinegar--	vinegar--	RB
18435	2674	1660	Blackberry	Blackberry	NNP
18435	2674	1661	58	58	CD
18435	2674	1662	Homemade	Homemade	NNP
18435	2674	1663	58	58	CD
18435	2674	1664	Mint	Mint	NNP
18435	2674	1665	57	57	CD
18435	2674	1666	Virginia	Virginia	NNP
18435	2674	1667	stew	stew	NN
18435	2674	1668	28	28	CD
18435	2674	1669	W	w	NN
18435	2674	1670	Waffles	Waffles	NNP
18435	2674	1671	,	,	,
18435	2674	1672	Southern	southern	JJ
18435	2674	1673	style	style	NN
18435	2674	1674	80	80	CD
18435	2674	1675	Walnut	Walnut	NNP
18435	2674	1676	loaf	loaf	VBZ
18435	2674	1677	50	50	CD
18435	2674	1678	Designed	design	VBN
18435	2674	1679	,	,	,
18435	2674	1680	Engraved	Engraved	NNP
18435	2674	1681	and	and	CC
18435	2674	1682	Printed	Printed	NNP
18435	2674	1683	by	by	IN
18435	2674	1684	The	the	DT
18435	2674	1685	Franklin	Franklin	NNP
18435	2674	1686	Company	Company	NNP
18435	2674	1687	,	,	,
18435	2674	1688	Chicago	Chicago	NNP